“
Modern Patisserie” is how Sarah describes her work and without doubt, this young chef’s work is at the cutting edge of pastry making
today. Whilst often playful, fanciful and contemporary in style, Sarah’s creative talent is founded on solid training and for over 18 years, Sarah has honed her skills at the very finest establishments including Head Pastry Chef roles at Hakkasan Group’s Yauatcha, Dinner By Heston Blummental, ME London and most recently, at the glamorous Corinthia Hotel London. Her previous work, at reputable 5 star hotels Mandarin Oriental, The Ritz and The Connaught, further helped sharpen Sarah’s pastry prowess. At the helm of these great city institutions, Sarah is herself a true Londoner, having spent nearly all of her career in the capital and London’s dynamism and sophistication has clearly helped shape her work. But perhaps what has inspired Sarah’s work the most are childhood memories of her grandfather, himself a professional chef.
Watching him in the kitchen as a child ignited in Sarah a passion for creation and a fierce love of cooking. That same drive and sense of
childhood reverie are essential elements seen in Sarah’s work today. In “Patisserie Perfection”, Sarah’s very first Pastry Book, she shares recipes for some of her most fantastical desserts. Spanning 200 recipes, ranging from pralines and petits gâteaux to her beloved deconstructed desserts, this book encapsulates the very essence of Sarah’s style: imaginative, daring and always novel. “I don’t copy ideas, I like to create. I take inspiration from every day items around me. I like to take small elements, little bits and pieces from things I see and rework them into something new.” That innovative spirit is most evident in her recipes, in which she demonstrates a modern twist on classic desserts, and the sheer magic of her entremets, where Sarah says she gets the “opportunity to be most creative, to have fun.” There is indeed a joyful whimsy to her work and Sarah Barber is the very personification of her creations: herself as dainty in appearance as her ethereal and exquisite work. Yet the delicacy of her handiwork belies its tough technique. In this colourful compendium, Sarah unravels the mystery of pastry to reveal the secrets behind her artistry. Read it and you may suddenly find yourself transported to a magical land. Try the recipes and you will be inspired to explore your own creativity. Taste them, and you’ll be glad you did. This is, after all, patisserie perfected.
10
Chocolates
11
20
Chocolates
Fresh Mint FRESH MINT GANACHE 270g whipping cream, 5g fresh picked mint, 250g Guanaja, 70% dark chocolate, 90g unsalted butter, 25g Trimoline inverted sugar Place the cream and fresh mint in the Thermomix, place on Varoma and warm to 90°C for 15 minutes. Melt the chocolate to 45°C, add the inverted sugar to the chocolate. Pass the cream mix through a fine chinois and pour over the chocolate in three stages. Emulsify the ganache with the butter with a hand blender until smooth and glossy. Pipe into moulds at 29°C.
FOR CASTING THE MOULD Brush the polished with a dark green cocoa butter at 29°C. Temper the Guanaja dark chocolate and pour into the mould to cast. The following day pipe the ganache into the moulds and leave overnight to crystallise. The next day temper the dark chocolate and use to seal the base of the chocolates. Once ready de mould them.
Chocolates
21
Black Forest Gateau
52
Deconstructed Desserts
Deconstructed Desserts
53
Chocolate Tonka Praline
84
Entremets
Entremets
85
CHOCOLATE BROWNIE SHEETS
TONKA BEAN MOUSSE
125g whole eggs, 180g caster sugar, 144g unsalted melted butter,
100g whole milk, 120g whipping cream, 8g blitzed Tonka beans,
72g T55 soft flour, 144g Cuba 70% dark chocolate, 72g Saint
63g egg yolks, 20g caster sugar, 375g Papouasie, 35.8% milk
Domingue 70% chopped dark chocolate, 72g roasted chopped
chocolate, 375g whipping cream, 9g gelatine
hazelnuts, 80g Saint, Domingue 70% tempered chocolate
Bring the cream and milk to the boil, add the blitzed Tonka
Whisk the eggs and sugar to a thick cold sabayon, in a
beans. Clingfilm the pan and leave to infuse for 25 minutes.
mixing machine, adding the caster sugar in three stages until
Whisk the yolks and sugar, bring the Tonka cream back to
stiff peaks. Melt the chocolate to 40°C. Melt the butter to 35°C.
the boil, pour directly over the yolks, whisk well. Return to
Mix together. Sieve the flour. Fold the chocolate butter mix into
the heat and cook to 75°C, stirring constantly. Once at 75°C,
the sabayon by hand with a spatula. Fold in the sieved flour
add the bloomed gelatine. Melt the chocolate to 40°C. Pass
and finally the chopped chocolate and hazelnuts. Spread onto
the mix through a fine chinois over the chocolate, and stir
a silicone mat and bake at 165°C for 10 minutes. Once cool, cut
with a spatula. Leave base to cool to 25°C. Whip the cream
out a heart disc and spread the bottom with a thin layer of the
to ribbon stage, fold the cream into the base and pipe into
tempered chocolate.
moulds to set.
HAZELNUT FEUILLETINE
HAZELNUT PRALINE
150g hazelnut paste, 40g feuilletine, 80g Papouasie 35.8% milk
300g roasted hazelnuts, 150g caster sugar, 20g glucose, 70g water
chocolate
Place the sugar, water and glucose in a pan and cook to 121°C.
Melt the milk chocolate to 45°C. Add the feuilletine and
Warm the roasted nuts in the oven at 120°C. Add the nuts to
hazelnut paste and stir well. Spread between two sheets
the sugar and stir constantly until the sugar caramelises. Once
of silicone paper and roll to 1cm depth. Leave to set. Once
all the nuts are coated and golden brown spread onto a silicone
crystallised, cut out a heart disc and sit on top of the brownie.
tray to cool. Once cool break into small pieces. Place the nuts into the Thermomix and grind to a paste on a low speed. Bag
HAZELNUT PASTE 150g roasted hazelnuts, 20g hazelnut oil
ready for use.
HAZELNUT CREMEUX
Roast the hazelnut on a tray at 175°C for 10 minutes until
220g whole milk, 100g hazelnut praline, 30g egg yolks, 10g
golden brown. Place in a Thermomix with the oil and blend on
caster sugar, 12g custard powder, 3g gelatine, 125g unsalted
a high speed until a smooth paste. Bag ready for use.
butter
86
Entremets
Bring the milk to the boil. Whisk the yolks, caster sugar and custard
45g whole eggs, 38g egg yolks, 8g gelatine, 150g hazelnut paste, 290g
powder. Pour the boiling milk over the egg milk and whisk. Return
whipping cream
to the heat and cook until mix is boiling, stirring constantly. Add the bloomed gelatine and mix with a spatula. Place in a Thermomix and, on a low speed, add the paste and the butter. Mix for several minutes until emulsified. Pipe into moulds to set.
DARK CHOCOLATE MOUSSE 285g Saint Domingue 70% dark chocolate, 110g caster sugar, 35g water,
Melt the chocolate to 40°C. Make a pâte à bombe with the sugar, water, yolks and whole eggs. Once the sugar syrup is at 121°C, add the bloomed gelatine, stir well and pour over the egg mix. Whisk in the mixing machine until at stiff peak stage. Whip the cream to ribbon stage. Pour the hazelnut paste into the pâte à bombe, fold through the melted chocolate, finally fold in the whipping cream. Pour into the moulds and set.
Entremets
87
102 102
Petit Gateaux Small Sweets
Mını Macarons The Amond Base and Italian Meringue recipes below form the base mixture for all of the macarons in this section. You simply need to add the various colours or flavours at the appropriate time and sandwich together the macarons with the corresponding fillings.
Basic Macaron Recipe ALMOND BASE 300g ground almonds, 300g icing sugar, 110g egg whites Place the icing sugar, almonds and egg whites into a mixing bowl with the paddle attachment. Mix on a medium speed for several minutes until a smooth paste is formed.
ITALIAN MERINGUE 110g egg whites, 10g castor sugar, 300g caster sugar, 65g water Place the egg whites in a mixing machine with the 10g of caster sugar. Place the sugar and water in a pan, cook to 121°C, then slowly pour over the whisking whites on a slow speed. At this stage add the required colours. Once the meringue is cooked, at stiff peak stage, take half of the meringue and mix into the almond base, mix this till smooth. Finally fold in the remaining meringue and mix until the base is flowing. You can now pipe the macaron mix. Once piped, leave to dry on a silicone mat for 20 minutes until a skin is formed on top of the macarons. Bake at 130°C for 16 minutes. Once cold remove from the mat, pair and fill.
Small Sweets
103
Marshmallows
108 108
Petit Gateaux Small Sweets
Small Sweets
109
Peanut Butter Cherry Jam Doughnut PEANUT BUTTER MOUSSE
Bring this mix back to the boil. Once boiling add the
40g caster sugar, 28g egg yolks, 2.1g gelatine, 15g water,
drinking chocolate and boil again. Add the bloomed
120g crunchy peanut butter, 80g peanut paste,
gelatine. Pass the liquid through a muslin cloth. Chill
180g whipping cream
the glaze, use at 25°C.
Make a pâte à bombe with the sugar, water and egg
CHERRY JAM
yolks, once the sugar syrup is 121°C, add the bloomed gelatine and stir well, gradually add to the egg yolks
200g sour cherry purée, 7g Ultratex, 1g citric acid
and whisk to cool. Separately, whisk the cream to
Hand blend all of the ingredients together until
ribbon stage. Warm the peanut paste and crunchy
smooth, bag ready to use.
peanut butter to 30°C. Fold the pâte à bombe into the peanut mix, and finally fold in the cream. Pipe into
CHOCOLATE CHERRY BISCUIT
the moulds to set.
55g T55 soft flour, 5g cocoa powder, 10g cherry powder, 1.7g bicarbonate of soda, 55g unsalted butter,
DOUGHNUT GLAZE 160g caster sugar, 2g fine salt, 120g whole milk, 95g whipping cream, 10g gelatine, 60g drinking chocolate
43g Billingtons sugar, 19g caster sugar, 1.2g fine salt Cream the butter and both sugars to a smooth paste. Sieve all the dry ingredients together. Add the cherry
Make a direct caramel with the sugar, adding it in 3
powder, cocoa powder and salt, followed by the flour
stages until a clear, golden brown. In a separate pan,
and bicarbonate of soda. Mix to a smooth dough.
bring the whole milk, whipping cream and salt to the
Cling film the dough and refrigerate for one hour.
boil. Add the cream milk mix in 4 stages to the caramel,
Roll the dough to 1cm depth and bake at 170°C for
emulsifying the caramel each time the liquid is added.
8 minutes. Cut as required.
120 120
Petit Gateaux
Petit Gateaux
121
Patisserie Perfection
SMALL SWEETS 92 APPLE CALVADOS PATE Dʼ FRUIT 99 BLOOD ORANGE TURKISH DELIGHT 100
INDEX OF RECIPES:
BUBBLE GUM MARSHMALLOW 110
CHOCOLATES 10
COLA MARSHMALLOW 110
BLACKCURRANT VIOLET 18
GOLDEN PASSION MACARONS 107
BURNT SUGAR 24
JASMINE TEA MACARONS 106
COCONUT LEMONGRASS 36
LEMON HONEY MADELEINES 112
FRESH MINT 20
MARSHMALLOW 108
HIBISCUS 46
MINI MACARONS 102
LAVENDER & HONEY 14
MINT & LEMON MACARONS 105
LEMON BASIL 30
NOUGAT DE MONTELIMAR 94
LEMON THYME 22
PARMA VIOLET MARSHMALLOW 111
MANDARIN ORANGE BLOSSOM 16
POPCORN MARSHMALLOW 111
MANGO CARAMEL LIME 48
RASPBERRY SHERBET PATE Dʼ FRUIT 98
MATCHA 44
SPICED GINGERBREAD MACARONS 104
PASSIONFRUIT, GINGER SALT 38
SPICED PUMPKIN MACARONS 106
RASPBERRY ROSE 40
STRAWBERRY LIME MACARONS 107
SALTED PEANUT 26
YUZU & LIME PATE Dʼ FRUIT 96
SESAME 32
PETIT GATEAUX 58
SPICED ANISE 28
APRICOTLEMONVERBENALOLLIPOP 132
TAHITI VANILLA 42
COCONUT BANANA MANGO 128
TONKA BEAN 34
CHOCOLATE MANDARIN HAZELNUT 116
WILD STRAWBERRY 12
CHOCOLATE PASSION GINGER 124
DECONSTRUCTED DESSERTS 50
PEANUT BUTTER CHERRY JAM DOUGHNUT 120
APPLE PIE AND CUSTARD 62
PUMPKIN, APPLE AND GINGERBREAD 118
BLACK FOREST GATEAU 52
RASPBERRY LYCHEE ROSE 122
ETON MESS 59
RHUBARB CUSTARD CRUMBLE SPHERE 126
LEMON MERINGUE PIE 60
STRAWBERRY YOGHURT MERINGUE TART 130
PEACH MELBA 56
CHOCOLATE BARS 134
PINA COLADA RUM BABA 64
BANOFFEE PIE 148
ENTREMETS 66
BOUNTY 140
CHOCOLATE TONKA PRALINE 84
CARAMEL POPCORN BAR 144
PEANUT CARAMEL AZTEC 88
JAFFA CAKE 138
PISTACHIO & APRICOT GATEAU 76
OREO PEPPERMINT 141
STRAWBERRIES & CREAM 72
RASPBERRY WAGON WHEEL 142
TROPICAL 68
SALTED CARAMEL ALMOND CRUNCHY 146
WOODLAND FOREST 80
SNICKERS 136
152
CHOCOLATE MADELEINES 112
153