Raspberry Chocolate Profiterole

Here's a Raspberry Chocolate profiterole I made for someone. It's basically the same as the Mango cream puff, just raspberry instead.

Pizza!!

Heres a picture of a pizza I recently made from scratch, the dough turned out really well, and it tasted great! Here's the dough recipe for you!

I'll add the baker's % so you dont have to use grams if you dont want.

516 g Water 59.1%
6 g Molasses 0.6%
42 g Olive Oil 4.8%
872 g Bread Flour 100%
8 g Instant dry Yeast 1.0%
20 g Salt 2.2%
11 g Sugar 1.3%
I also added some rosemary in, about 5-7 g fresh

Raspberry Mocha Chocolate Torte

Heres my latest creation, its got raspberry jelly on top, mocha and chocolate bavarian cream, on a chocolate sponge cake.

I thought i'd be nice and include some recipes,. Now I guess on alot of stuff in the kitchen, so the raspberry jelly I'm not all sure how much grams the stuff I put in weighed, but this should work!!

Raspberry Jelly
300 g Frozen Raspberries
50 g Sugar
170 ml Water
6 grams Gelatin
5 ml Lemon Juice

Mocha and Chocolate Bavarian Cream
160 ml Milk
160 ml Cream
2 g Salt
76 g Sugar
95 g Egg yolks
3 g Vanilla Extract
5-8 g Instant Coffee (The more the stronger :)
175 g Dark Chocolate (melted)
480 ml Whipped Cream

Chocolate Sponge Cake (Makes just enough for the cake.)
3 Whole large eggs
94 g Sugar
94 g All Purpose Flour
15 g Cocoa Powder
40 g Melted Butter
2 g salt

For Chocolate Sponge.
Whisk together Sugar, salt, and Eggs over double boiler, until approx 45 degrees Celsius. Whisk on high speed till cool and fluffy. Sift together flour and cocoa powder, and fold into the egg mixture. Lastly add the melted butter, and fold in gently. Pour in cake ring, and bake at 200 degrees Celsius.

For the Raspberry Jelly - Boil raspberries with sugar, break up with a wooden spoon, strain.
Bloom gelatin in the cold water, then heat up until it's melted, stir into raspberry puree, and let thicken.

For Bavarian Cream -

(It's better to make the chocolate first, because it needs to thicken after it's piped into the cake ring.)

Make a Creme anglais with the milk/cream/eggs/sugar/salt and vanilla. Bloom the gelatin in the cold water, and warm to melt it. At this time I measured half of the creme anglais into 2 bowls. (one for mocha one for chocolate) Melt the dark chocolate, and poor into one mixture, mix until its smooth. add 1/2 the melted gelatin and mix. Let sit until it thicken's slightly.
Dissolve the Instant Coffee in a tiny bit of warm water, and mix in the other creme anglais mixture. Then add other half of the gelatin.

In Meantime, while waiting for it to thicken, whip the 480 ml whipping cream to a soft peak.

Once slightly thicken'd, fold in half of the whipping cream into each mixture (Chocolate first).

Assembly.
Line cake ring with acetate strip
Cut 1/2 inch around the sponge cake (or use a 8 inch ring, and make the finished cake with a 9 inch ring) and place in the center of the ring (on parchement paper or acetate)
Pipe the chocolate bavarian around the cake, and then on top, level it with offset pallet knife.  Let thicken for a few minutes (can even put it in the freezer or fridge to help speed up the time)
Once thick enough to hold the other bavarian cream, pipe that ontop and level it. At this point I put the cake in the freezer until it was fairly set.

At this point I made the raspberry jelly, and spread it on (before it thickens  too much, otherwise it wont spread nicely)

Froze the cake again for 30 mins, and then removed the acetate.

Pictures -

Enjoy!

It's Lemon Thyme!

Heres the newest chocolates, and probably the last of the chocolates I will be making for awhile, Pastries and Desserts will be coming up now.. I have a friend who wants me to make chocolate croissants so expect to see them in a week or two!

Lemon Thyme 

Everybody loves Choux Paste!

For Mother's day, I decided to make some cream puffs, because she loves them. They are regular choux paste, with a chocolate mousseline cream filling. On top is a mango jelly, chocolate cut out square, and some whipping cream. Hope you enjoy!

Also made these today -

Blackberry Truffles rolled in Coconut

Week full of Chocolate!

I've been home for less then a week, but I've dedicated most of my time to chocolate making, as everyone seems to want chocolates! Here's a few picture of different ones I've made so far, more to follow of course! Still have 2-3 kilo's of chocolate to use up!

Blackberry Ganache Milk Chocolates

Coconut Truffles

Strawberry Ganache Milk Chocolates (Dipped) (sorry for the bad quality)

Honey Almond White Chocolates

More pictures will come once I make some more! Hope you enjoy looking! I might even make special orders if anyone wants to order some :)

A few more from school

Here's a few more things I've made in school, I graduate at the end of the month, so in May I'll post more things that I made back home in BC. Hope you enjoy!

Dresden Stollen

Almond Rosemary bread

Cinnamon hazelnut milk chocolates

Mocha Buttercream torte

Pastry School Creations

Hello, and welcome to my blog! My name is Daniel Lancaster, I'm from Osoyoos, British Columbia, Canada. I'm currently in pastry school at The Culinary Institute of Canada, in Charlottetown, Prince Edward Island. I decided I wanted to be a pastry chef / baker a few years back, when I was baking in a grocery store bakery, and really enjoyed it, even though it wasn't scratch baking. I thought I would come to Charlottetown, because of the culture, the success of students that graduated from this school, and because Charlottetown, might just be the cuisine capital of Canada! In my future, I hope to open my own bakery/cafe, as baking is my real passion, as well as come up with my own version of desserts, and quite possibly publish my own cookbook!

Apple strudel, vanilla ice cream, raspberry coulis, filigree on whipping cream

As I am a month away from graduating pastry school in Prince Edward Island, I thought I would share a few things I've made while being here!

Chocolate Crepes filled with chocolate hazelnut ganache, served with chocolate sauce and fresh strawberries

For all you Chocolate lovers!

A few different Danishes, filled with almond,chocolate and cream cheese fillings

A few Choux Paste swan's for you cream puff lovers!

Thanks for looking! :)