Saturday, November 10, 2007

Yuzu quince pound cake

I use to be a pastry chef. I think it is important to be able to work the hot and cold side. You have an easier time writing menus and you can call your pastry chef out if they cut a corner. I was the pastry chef at emogene in cherry creek. We scratched baked 4 cases of product everyday. One of my staples was a lemon pound cake with blueberry fondant. Here is the recipe for our Pound cake on the tasting menu this week. We are adding methyllcelulose to the batter to increase crumb

Yuzu Quince Pound cake

8 oz Quince cooked in simple syrup
12 ea Eggs whole
8 ea Egg yolks
1.7# Sugar
2 oz Yuzu juice
1 tsp. Vanilla paste
1.7# Whole butter melted
1.7# Flour sifted with the methyl cellulose
1.2 g Methyl cellulose E4M

Place the eggs and sugar in a mixing bowl. Beet on high until volume is tripled. Add the yuzu juice and vanilla paste at the end. Place in a large mixing bowl. Alternate butter and flour in 3 steps mixing with your hand. Fold in the cooked quince Greece and flour 4 pound cake pans. Divide the mixture up. Bake in a 325 degree oven with a dish of water in the oven. The water will evaporate and let the cake brown slower. Bake for 35 minutes and test with a tooth pick. We will serve with a blueberry Carmel ice cream made table side with liquid nitrogen.

1 comment:

Richie said...

Hmmm....tried compressing it?