Recipes
Romero Loaf: ganache mounted with roses, mascarpone and elderberry cream, orange sponge cake, poppy seeds and coconur flakes.
Whipped Coffe filled with Caramel Cream and Elderberry Glaze Patagonic Frasier
Mascarpone Cheese: How to do it at home Traditional Tiramisu
Italian Meringue: The trick to naturally flavour it Puff Pastry with ganache topped with mango, Italian passion fruit meringue and a mix of mascarpone and blueberry cream.
Chocolate, Orange and Rosemary Mousse
Romero Cake: Pistachio sponge cake, mascarpone and chocolate cream with Italian lavender meringue.
Whipped Limoncello filled with Mango and Passion Fruit Glaze Passion Fruit Curd with Champagne Meringue over Coconut Tulles.
Tips from Romero Patisserie
Inverted Sugar
Frmulas
Measuring Cups
About ROMERO and I
Romero Loaf
Sponge Cake
250 gr. Butter
250 gr. Eggs
150 gr. Sugar
100 gr. Honey
20 gr. Poppy Seeds
30 gr. Coconut Flakes
15 gr. Baking Powder
350 gr. Pastry Flour
Zest from one grated orange
A pinch of fine salt.
We Melt the butter along with the honey and we let it cool down to room temperature.
We put the eggs and the sugar on the blender and whisk it (we just need it to skim). We add and mix the grated orange zest, the poppy seeds and the coconut flakes.
We sift the flour, the baking powder and the fine salt. We pour everything to the blender and mix it until a homogeneous mix is formed. After that, we add the butter, the honey and we stir. Then, we put it in a bowl and let it settle in the fridge for an hour.
We will need two buttered, 30 cm. x 60 cm . baking trays covered with a baking sheet to obtain two 5mm sponge cakes.
We bake them at 180C for about 10 to 12 minutes. We unmold it and let it cool in a cooking grid. Then we chop them by the size we want. In this case, it was chopped into 4,5 cm. x 19,5 cm.
Mascarpone and elderberry cream 250 gr. Elderberry pulp
100 gr. Milk
80 gr. Cream - Custard
60 gr. Egg-yolks
65 gr. Sugar
65 gr. White Chocolate
150 gr. Mascarpone Cheese
120 gr. Soft Whipped Cream
7 gr. Unflavoured gelatine, moisturised with 35 gr. of water If the elderberry pulp is frozen, mix with the milk and low heat it until Its defrosted.
Mix the cream with the egg yolks and the sugar, then we add the milk and the elderberry pulp, and heat it to 82C. We should not stop whisking the mixture. We sift the preparation and pour it over the white chocolate to homogenise everything. Then, while still whisking, we lower the temperature to 50C. We add the moisturised gelatine and blend it.
The next step is mixing the preparation with the mascarpone cheese until it is well blended. We add the whipped cream.
We can put together each stick or do it as a whole block with a 30
cm. x 60 cm. baking tray. We should put the sponge cake, then the mascarpone and elderberry cream and another layer of sponge cake.
Freeze and then chop it.
Ganache mounted with roses 200 gr. White Chocolate
100 gr. Cream - Custard
4 gr. Unflavoured gelatine
20 gr. Water
50 gr. Rose Petal Concentrate Tea
200 gr. Single Cream
Pink food colouring
We heat the 100 gr. of heavy milk at 80C and mix with the previously melted white chocolate. We add the moisturised gelatine and emulsify everything. We add 200 gr. of the cream and stir. We let it cool in the fridge for 24 hours and then it will be ready to use.
For the topping, we melt 500 gr. of white chocolate and add 140 gr.
of sunflower oil. Emulsify.
Once we have the loaf assembled and frozen, we dip everything into the topping except the bottom part of the sponge cake. We can repeat the dipping if it is necessary.
Once we have the topping crystallised and the ganache mounted and inside the pipping bag, we proceed to decorate the loafs.
Whipped Coffee
Caramel Filling
100 gr. Sugar
100 gr. Cream
76 gr. Room temperature butter
38 gr. Glucose
Whipped Coffee:
250 gr. Single Cream
250 gr. Milk
80 gr. Egg-yolk
60 gr. Sugar
50 gr. Coffee
320 gr. White Chocolate
8 gr. Unflavoured Gelatine
We prepare caramel from the sugar. When its amber coloured, we add the room temperature butter energetically whisking it.
Then we add the cream and the glucose. We blend it and pour it in the half spheroid baking pan. We take it to the freezer.
To prepare the whipped coffee, we hydrate the gelatine with 40
gr. of water. Then we mix the cream, the milk, the sugar, the coffee and the egg yolks. We heat it to 82C.
We pour everything over the melted chocolate, emulsify and add the gelatine. We let it cool for a bit, put it in a pipping bag and fill 50% of each baking pan. We put half sphere of caramel and cover with the whipped coffee until the mould is completely full.
We may leave some space to add some sort of sponge cake topping (for example, cocoa or orange). We put it in the freezer.
Elderberry Glaze
130 gr. Milk
55 gr. Glucose
200 gr. White Chocolate
200 gr. Elderberry Pulp
7 gr. Unflavoured Gelatine
150 gr. Cold piping gel
30 gr. Cocoa Butter
We hydrate the gelatine with 35 gr. of water.
Then we mix the milk, the glucose, the pulp (always processed and sifted to avoid peel and seeds). We boil the preparation and pour it over the white chocolate.
We add the gelatine, whisk it and add the cocoa bitter with the mixer.
Finally, we add the previously melted piping gel and leave it to rest.
We should take it to 35C - 40C to use it.
We glaze each whipped coffee and put it over a Sucre foundation or a crunchy chocolate basis.
We should previously wet the bottom part of the preparation in white chocolate and shredded coconut. Finally, we add poppy seeds to the top. But as I always say, decoration is very personal!
Patagonic Frasier
Cocoa Sponge Cake
80 gr. Butter
120 gr. Egg-yolk
75 gr. Egg
90 gr. Icing Sugar
75 gr. Bitter Cocoa
80 gr. Pastry Flour
200 gr. Egg White
80 gr. Almond Flour
90 gr. Regular Sugar
Mousseline Cream
200 gr. Blueberry Pulp
150 gr. Cold Butter
150 gr. Room Temperature Butter
85 gr. Sugar
5 Egg-yolks
40 gr. Cornstarch
300 gr. Milk
2 Cherry Liquor Tablespoons
To begin with we have to prepare the cocoa sponge cake. We make a meringue out of the egg whites and the regular sugar and we let it rest.
Then we mix the egg yolks with icing sugar and the eggs. We incorporate the almond flour, sift the cocoa and the pastry flour and pour everything into the shake. When everything is unified, we add the meringue and lastly the melted butter.
We spread it over a 30 cm. x 60 cm. tray - which should be covered in parchment paper - and cook it at 180C for 12 minutes.
To prepare the Mousseline Cream we heat almost all the milk and set aside the rest to mix later with the cornstarch, the sugar and the egg yolks. Then we incorporate the preparation to the hot milk and cook the pastry flour.
