Quindim, as an Exam for International Pastry:
It's basically a coconut egg-yolk pudding from Brazil. Really rich and super sweet.
200ml coconut milk
125ml water
25 egg yolks
625g sugar
125g coconut shreds
125g butter
Pre-heat your oven to 180C, and setup a bain-marie tray.
Line molds with butter and sugar.
Mix coconut milk & shreds, water and sugar.
Carefully mix in egg yolks without incorporating any air.
Mix in the melted butter.
Get your molds into your tray, pour in the mixture up to the very top.
Bake at 180C for 25-30 minutes.
To remove them, twist the top surface with your fingers to the sides until it loosens, and pop them out onto a tray.
Also: Caramelized Onion, Chorizo & Brie Raviolis.
Recently started a class on Italian Pastas & Risottos, so been training a bit. Got the technique down for hand-rolling and thickness has decreased for the past 2 weeks, aswell as overall consistency in size/shape.
Third and the one I'm most eager about:
Got a 3 month stage at Euskalduna Studio, a brand new restaurant that just opened up in my town run by a Chef who worked at ElBulli and Mugaritz to name a few.. Have been working on making this connection happen for the last 6 months and it finally paid off!
It seats 16, eight at an Omakase Bar and two tables of 4, serving an average of 10 courses a meal and opening only 4 days a week. It's just the type of cooking I want to be doing. Serving a small group of people the very best of ingredients and providing a more intimate setting and enhancing the learning aspect for the dining room. Cannot. Wait! Feel free to check it out:
https://www.facebook.com/Euskaldunastudio/
It's amazing to see how far things have come for me ever since this community pulled me into cooking. Thanks to you guys!
