Recipes and Chef Tips from Alba - Pastry Ingredients and Mixes

Recipes & Tips

Pastry Cream & Bavarian Cream
Cold Process, One Step Recipe
160-120

Pastry Cream:
Mix bag with one Qt. of milk and whisk for 5 minutes.
Halfway during the mixing scrape the sides.

Bavarian Cream:
Mix bag with 2.5 cups of water and whisk for two minutes.
Scrape the sides. Add 1.5 cups of heavy cream and whisk until smooth.

Crème Brulée
160-128

Boil the half & half add the heavy cream mixed with the Alba crème brulée mix.
Bring back to a boil and simmer for a full minute. If you want to flavor the crème brulée, this is the time. Pour in containers, let cool and refrigerate. You can make a sugar crust with white sugar and a blow torch.
Variation: Freeze a fruit puree layer at the bottom of the containers. Then fill with hot crème brulée. Let cool then chill.

Mousses
Fruit
280-105,170,175,195,200

In a bowl, pour the hot water, the mix and whisk 5 minutes or until temperature is lowered. Add 1 cup of heavy whipping cream; and whisk for 4 min, then add the remaining 3 cups of heavy whipping cream and whisk at medium or high speed until frothy. Pour in containers, chill and decorate.

Tiramisu or White Chocolate
280-205,220

These two mixes do not need water, pour the heavy whipping cream into a bowl, add the mix and whisk slowly at first and then at medium-high speed until the mixture becomes frothy. pour in containers, chill, and decorate.

Chocolate
280-120

In a bowl, milk and the mix, and whisk at slow then medium-high speed until peaks are formed. Pour in containers, chill and decorate.

Pastry Cream
Hot Process
160-128

Mix the Alba Pastry Cream Mix with the water until dissolved. Pour this mixture into boiling milk.
Bring the heat to a medium and stir until the mixture boils again; turn heat down and simmer for one full minutes. Remove from heat and let it cool uncovered. Refrigerate.
Same suggestions as the cold process pastry cream.

Crème Anglaise
One Step Recipe
160-108

Combine one court of milk & this bag of Alba mix.
Bring to a boil frequently.
Let cool on countertop (uncovered).
Cover and refrigerate. Shake or whisk before using.

No Bake Cheesecakes
Fruit Tiramisu, White Chocolate
280-105, 170,175,195,200,205,220

For NY style cheesecake (compact): in a bowl add the mix, the sugar and the hot water.
Start whisking; add the cream cheese in small chunks. Whisk until smooth at medium, then high speed. Pour in containers, chill and decorate.
For smoother cheesecake, fold in 8 oz. of sour cream. Pour in containers, chill and decorate.
For a lighter cheesecake, ad 8 oz. of heavy whipping cream to the basic recipe and whisk 3 min. at medium, then high speed. Pour in containers, chill and decorate. Yield will be increased by almost 30 fl. oz.

Neutral (Usually made with fruit puree)
280-185

In a bowl, place the fruit puree and the mix and start whisking at medium speed, adding the cream cheese in small chunks. Mix until smooth. You can add sour cream or heavy whipping cream, just as the recipes above, depending on the desired result.
Pour in containers, chill and decorate. In this case, the heavy whipping cream increases the yield by 12 fl. oz.

Instant Quiches or Savory Tarts
Cheese or Vegetable Flavor
303-100,112,120,122

Mix Alba Instant Quiche Mix with milk at medium speed for one minute. Let the vegetable quiche mix sit an extra 10 minutes to re-hydrate the vegetables. Then pour the mixture into a pie shell and bake at 375º F until a knife comes out clean.
Stove-top time-saver directions:
Whisk the ingredients in a pan over medium heat until mixture thickens; pour into a pre-baked pie shell or container and finish in oven or broil lightly.

Suggestions for Savory tarts:
Add cooked seafood or vegetables (broccoli or spinach)
Add grated Swiss cheese and broil for a gold finish.

Fondant
170-110,125

Fondant-Icing
Melt it in double boiler and dip éclairs or choux
White: Use as is
Caramel: Add Alba caramel sauce 340-120
Chocolate: Add cocoa powder

Fondant to Roll
Use it for decorations, as you shape it into your favorite characters (roses, animals, leaves) and finish them with a food grade coloring for a wonderful presentation.
Use it to enrobe a cake or to divide layers of cake.

Hazelnut Praline
300-120

Warm up gently and dip éclairs, choux or fruit.
Drizzle over to decorate a plate.
Mix it with melted Alba Fondant-Icing
(double boiler) and drizzle on cream puffs.
Mix it with Alba pastry cream for a rich hazelnut taste.
Pour at the bottom of a tart shell and then add Alba Pastry Cream Mix Cold or Hot process.
Try it with your favorite ice cream.

Aspic
220-122

Mix by weight, 10% of Alba Aspic Mix with 90% water or any liquid with a hand whisk. When the liquid is transparent with an amber color, pour it on the objects you want to preserve.
Pour on the meat, fish, pates or food preparations, let cool, and decorate. Use flat parsley or chiseled carrot pieces as inclusions.
Cut in chunks and serve under a cold fish just like if it were ice. High in protein, no fat, no carbohydrates.

True Almond Frangipane
172-105,107

1 Bag of Alba pastry cream cold process.
4 Eggs
2 Cups of milk
4 Tablespoons of ravel Amaretto
In a bowl mix eggs. Alba pastry cream, then add the sugar, the Ravel Amaretto, The Almond powder, the milk and whisk. Fill in the Hafner shells, and bake at 300º F for 40-45
minutes.
Use it make Almandines, Pithiviers, Financiers, Macaroons, to layer a fruit tart or to stuff a croissant.

Cranberries, Cherries & Brown Butter Tart

Heat 5 tablespoons of Rum and add: 5 oz. of dried cherries + 5 oz. dried cranberries. Soak. Set aside.
Filling:
Whisk 6 yolks with ¾ cup of sugar until fluffy. Set aside. Melt ¾ cup of unsalted butter, scrape in the seeds of 1 Vanilla bean add ¼ teaspoon of salt, and cook at medium heat until the butter browns. Gradually whisk the butter into yolk-sugar mixture, add ½ cup of all purpose flour and cool. Drain the dried fruit and lay them on a 9 inch tart shell then spoon the filling over it. Bake at 300º F for 35 minutes or until golden brown.