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Team Jamaica

Pastry Chef of the Year 

Jerk spiced Otaheite apple chocolate tart and  lime mousse with a cashew  brandy snap, mango puree and sorrel sauce garnished with dark chocolate ,( Apple otaheite), coconut , microgreens flowers, icing sugar cocoa powder

Plating Instructions and Garnish: style cut of the apple (otaheite)

Plating Instructions and Garnish:

Flour 1 Cup

Baking Soda 3/4 Teaspoon

Salt 1/2 Teaspoon

All spice 1/4 Teaspoon

Cinnamon Powder 1/4 Teaspoon

Sugar 1 Cup

Oats 1 Cup

Oil 1/2 Cup

Egg 1

Vanilla 1 Teaspoon

Apple peeled and chopped 1 Cup

Direction Apple Oatmeal Coffee Cake

• 1. Heat the oven to 280 degrees F. Grease  springform pan.
• 2. In a large bowl combine the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
• 3. Combine the eggs, Oil and Coffee Instant . Add the dry ingredients and mix with a spoon just until the mixture is well combined.
• 4. Spread the mixture into the prepared springform pan. Top the batter with the chopped apples.
• 5. For the streusel combine the  sugar, flour, oats, and cinnamon.  mix until well combined. Toss in the pecans.
• 6. Sprinkle the streusel over top of the apples. With your fingertips lightly press the streusel into the batter.
• 7. Place the coffee cake into the preheated oven and bake for 40 to 45 minutes or until a wooden pick comes out clean.

Sugar 8 oz

Butter 8 oz

Crisco 4.5 oz

Salt 1/2 Teaspoon

Vanilla 1 Teaspoon

Egg 1

Milk 1.750oz

Flour 3 Cup

Bread flour 1 Cup

Milk Powder 1 Tablespoon

Direction Spritz Cookies

1. Cream together sugar butter Crisco salt and vanilla until they are just smooth
2. Slowly add room temperature egg and milk slowly scrape down the bowl
3. Add sifted pastry flour bread and milk powder and blend until just smooth
4. prepare a sheet pan with parchment and load a pastry bag with #5 star tip
5. Pipe out the cookie  dough into small rosettes gamish with half a red or green candied cherry nut or pastry marmalades

Egg Yolk 30           Egg White 30

Sugar 1 LB             Sugar 1 LB

Flour 1 1/2 LB

Corn Starch 6 oz

Direction Laby Finger

1. Mix yolk and sugar
2. Mix White and sugar
3. Then fold the egg white in the yolk
4. Then fold in the flour and corn starch in the egg mix

All purpose flour 2 Lb

Hazelnut Ground 1 1/4 LB

Butter  LB

Milk 4 LB

Egg York 1 Gal

Egg White  1 Gal

Sugar 5 LBs

Cornstarch 10 oz

Direction Souffle

1. Mix in the mixing bowl flour and hazelnut
2. Boil the milk
3. pour the flour mix into throat milk and cook it for 5 minutes
4. Take it out and transfer it to a large mixing bowl and mix it on a low speed for a least 5 minutes
5. Add little by the egg yolk
6. Then divide in 4 equal buckets
7. For each bucket whip to a nice meringue 1 gal egg white 5 LBs sugar / 10 oz cornstarch

Yeast 4 oz

water 44 oz

flour 5 LB

Salt 1.5 oz

Sugar 1.5 oz

Olive Oil 10 oz

Fresh Rose Mary 6 Tablespoon

Direction Focaccia Bread

1. Place in the yeast and water, and dissolve with your and top with the flour salt sugar olive oil and chopped rose mary
2. Using a dough hook mix on 1st speed for 3 min the 2nd speed for 7 min
3. Place the dough in a lightly oiled bowl and allow to rise for 1 hr covered
4. Punch down dust bench lightly with flour and pin out the dough until it is about 1/2′ think you will need to bench rest the dough for at least 20 minutes to achieve the thickness
5. Usung a 6′ round cutter cut out the dough the dough can also be baked as a sheet be pressing the dogh into a oiled sheet pan

Egg 1

Yolk 4.5 oz

Sugar 6 oz

Heavy Cream 32 oz

Vanilla 2 Teaspoon

Direction Creme Brulee

1. Scald the heavy cream
2. Whisk together the egg yolk and sugar
3. Temper mixture and add the vanilla
4. Strain mixture
5. Pour into ramekins about 1″ deep
6. Place in a pan lined with a towel
7. Pour in hot water until it come 1/2 way up the side of the ramekins
8. Bake at 250F degree for 40 minutes
9. Cool and then refrigerate
10. To finish dab any moisture from the top sprinkle with sugar and brown with a blow torch

Almond Past 3 LB 8 oz

Powder Sugar 2 LB 8 oz

Glucose 12 oz

Direction Marzipan

1. Combine ingredients and mix until evenly distributed in a mixing bowl. ALMOND
2. Gradually add glucose intel ingredients come together in a smooth firm dough. GLUCOSE
3. finish by kneading by hand with powdered sugar to keep almond oil from separating out the mixing . FINISH

York 12

Sugar 13 oz

Strong Brewed Coffee 1/4 Cup

Mascarpone Cheese  SOFTENED 1 LB

Cream Cheese  SOFTENED 1lb

Heavy Cream 32 oz

Vanilla Extract  1Teaspoon

Tiramisu Direction

1. Combine Yorks , Sugar and Liqueur Over a Simmering Water Bath whip Till Thick and Light, and 140F Reached.
2. Remove and Whip Till Cool Over an ice Water bath.
3. Fold -in  Mascarpone Cheese  Then cream Cheese.
4. Whip the Heavy Cream to Soft Peaks. and Add Vanilla Fold-into above.
5. Place a Layer of Lady Fingers at the  Bottom of a Pan
6. Brush the Ladyfingers with coffee Syrup. Top with the Tiramisu Mixture .
7. Top with Ladyfingers, Brush with Coffee Syrup Tiramisu Mixture.
8. Refrigerate Till Set. Top with Cocoa Powder.

7 LB Powdered Sugar

1 Lb Corn Starch

1/2  oz Cream Tartar

1 1/2  oz Gelatine

1 PT Water

Direction of Pastillage

Bloom Gelatin in Water and Dissolve. Add Solution to sugar And Corn Starch Mixture, Gradually in A Stainless Steel Mixing Bowl

with A Stainless Mixing Paddle. Hold Back Some of the Water and use Only if Necessary. Mix on First Speed to Achieve A Firm and Smooth Consistency.

Pastillage Dries Quickly, so be Sure to Store Wrapped in Plastic Wrap.

Aluminum Attachment Will Turn the Pastillage Grey be Sure That Work Area and Your Tools are Scrupulously Clean and Dry.