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Jonathan John | Pastry Cinematographer

@chefjonathanpatissier

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Butterscotch Sauce, Save Recipe ⬇️

Ingredients
115g unsalted butter
200g dark brown sugar, firmly
packed
240ml heavy cream, room
temperature
1 tsp vanilla extract
A generous pinch flaky sea salt

Method
1. Melt the Base: In a heavy-bottomed medium saucepan set over medium heat, melt the 115g of butter completely.
2. Dissolve the Sugar: Add all of the packed dark brown sugar and whisk it gently into the melted butter. Cook the mixture for 3 to 5 minutes, whisking constantly. It will look separated and slightly grainy at first, but will gradually
transition into a smooth, thick, and vigorously bubbling dark liquid.
3. Temper with Cream: Reduce the heat to low. *Very slowly* and in a thin stream, pour in the room-temperature heavy cream while whisking rapidly. The mixture will steam and bubble up aggressively—keep whisking patiently until the
cream is fully emulsified and the sauce is perfectly smooth.
4. Simmer & Thicken: Allow the sauce to simmer gently on low heat for an additional 2 to 3 minutes without stirring. This develops the deep, caramelized toffee notes and helps
it thicken.
5. Finish & Cool: Remove the pan from the heat. Whisk in the vanilla extract and a generous pinch of flaky sea salt. Let the butterscotch cool in the pan for about 10 minutes; it will continue to thicken into a rich, pourable velvet as it cools.

#baking #peachcake #butterscotch #sauce #recipe by @chefjonathanpatissier

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3 months ago

Save For Recipe ⬇️

The Cake Batter:
250g all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp ground cardamom (optional
but pairs beautifully) or cinnamon
170g unsalted butter, softened
200g granulated sugar
3 large eggs, room temp
1 tsp vanilla bean paste
120ml whole milk, room temp
60g sour cream or Greek yogurt

1. Sift Dry Ingredients: Sift the flour, baking powder, baking soda, salt, and ground cardamom together in a medium bowl. Set aside.
2. Cream Butter & Sugar: In a stand mixer fitted with the paddle attachment, cream the 170g softened butter and granulated sugar together on medium-high speed for 4–5 minutes until pale, light, and fluffy. Incorporate Eggs & Vanilla: Add the eggs one at a time, beating thoroughly after each addition. Mix in the vanilla bean paste.
3. Alternate Wet & Dry: Whisk the milk and sour cream together. With the mixer on low, add 1/3 of the flour mixture, followed by half of the milk mixture. Repeat, ending with the final 1/3 of flour. Mix just until combined; do not overmix.
4. Fill & Bake: Carefully spoon the thick batter over your arranged peach slices, taking care not to disturb their rose pattern. Smooth the top. Bake in a preheated oven at 175°C (350°F) for 50–55 minutes, or until a skewer inserted into the center comes out clean.
5. The Flip: Let the cake cool in the mold for exactly 10 minutes (no longer, or the caramel will solidify and stick). Place a large, flat serving platter over the mold and confidently flip it upside-down. Gently lift the mold away to
reveal the glistening rose pattern. by @chefjonathanpatissier

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3 months ago

The first step to create my peach upside to down cake is to prepare the base. After greasing the savarin mould line it with the caramel mixture made with 76gm Unsalted melted butter, 100gm brown sugar, 1tbsp lemon juice and peach slices arranged in a rose patter. by @chefjonathanpatissier

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3 months ago

A moist peach upside down cake with butterscotch sauce and roasted Walnuts.

Not every person would go for a peach cake but this was devoured by everyone in my neighbors potluck dinner.

Recipe coming soon, follow to stay tuned for that u don't want to miss out!

#baking #peachcake #peach #butterscotchsauce #fyp by @chefjonathanpatissier

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3 months ago

A midnight-dark chocolate shell concealing a treasure of luscious pistachio cream. Pure, decadent bliss wrapped in a sophisticated bite.

Comment 'Pista' for Recipe!

#baking #pistachiocookies #chocolatecookies #cookierecipe #fyp by @chefjonathanpatissier

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3 months ago

Save For Recipe ⬇️

120ml Heavy Cream (Minimum 30% fat)
120ml Milk (Standard toned pack milk is fine; if using, add 5g extra chocolate to compensate fat)
3 large Egg Yolks
25g Castor Sugar
130g Dark Chocolate (64% Couverture, chopped very fine)

1. Place your finely chopped dark couverture chocolate into a deep, heatproof bowl. Set aside.

2. In a separate bowl, briefly whisk the egg yolks and 25g of castor sugar together until slightly pale.

3. In a saucepan, bring the milk and heavy cream just to a simmer over medium heat.

4. Slowly pour the hot cream mixture into the egg yolks in a thin, continuous stream while whisking vigorously to temper the yolks without cooking them.

5. Return the entire mixture back to the saucepan. Place over low heat, stirring constantly with a rubber spatula—making sure to clean the bottom and corners of the pan. Cook until the custard thickens slightly and creates a clean coating on the back of a spoon (82°C–84°C). Do not let it boil.

6. Pour the hot custard immediately through a fine mesh sieve directly onto the chopped chocolate. Let it sit undisturbed for 60 seconds.

7. Whisk energetically from the center outward until flawless, glossy, silky emulsion forms. Press plastic wrap directly onto the surface of the cream and cool completely.

#baking #bakingasmr #chocolatecremeux #Recipe #fyp by @chefjonathanpatissier

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3 months ago

Save For Recipe ⬇️

70g Dark Chocolate (55% to 64% Couverture, chopped)
40g Unsalted Butter (Room temperature)
60g Almond Paste / Marzipan (or blend 45g ground almonds + 15g powdered sugar + tiny drop of water)
3 large Egg Yolks
3 large Egg Whites
60g Castor Sugar (Divided into 20g and 40g)
40g All-Purpose Flour (Maida)
15g Premium Cocoa Powder

1. Preheat the oven to 170°C. Line two 7-inch round pans (or a large flat baking sheet) with parchment.

2. Melt the dark couverture chocolate gently over a water bath or microwave; set aside to cool slightly.

3. In a bowl or stand mixer, cream together the softened butter, almond paste, and 20g of castor sugar until smooth. Gradually beat in the egg yolks one by one. Stream in the melted chocolate and combine well.

4. In a perfectly clean, grease-free bowl, whip the egg whites with the remaining 40g of castor sugar to a glossy, medium-stiff peak meringue.

5. Sift the flour and cocoa powder together.

6. Gently fold 1/3 of the meringue into the chocolate-yolk base to lighten it. Fold in half the sifted dry ingredients, followed by another 1/3 of meringue, the remaining dry ingredients, and finally the last of the meringue. Mix just until combined; do not over-mix.

7. Spread smoothly into your pans and bake for 15–18 minutes (a toothpick should emerge clean). Allow to cool completely.

#chocolatesacher #cakerecipe #baking #matildacake #fyp by @chefjonathanpatissier

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3 months ago

Save For Recipe ⬇️

50g All-Purpose Flour (Maida)
45g Powdered Sugar
20g Almond Flour (or blanched almonds ground fine)
12g Premium Cocoa Powder
50g Unsalted Butter (Cold, cubed)
30g Dark Couverture Chocolate (Melted, for binding)
Pinch of Sea Salt

1. Preheat your oven to 160°C. Line a baking tray with parchment paper.

2. In a mixing bowl, combine flour, sugar, almond flour, cocoa powder, and sea salt.

3. Add cold, cubed butter. Work the butter into the dry mix using your fingertips until it forms a uniform texture resembling coarse breadcrumbs.

4. Scatter the crumble evenly onto the prepared tray. Bake for 12–15 minutes until fully crisp. Let cool completely.

5. Slightly crush the baked streusel, then pour over the 30g of melted dark chocolate. Fold thoroughly to coat.

6. Press the mixture firmly and evenly into the base of a 7 or 8-inch cake ring or springform pan. Refrigerate until completely set.

#baking #recipe #chocolatestreusal #crunchy #fyp by @chefjonathanpatissier

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3 months ago

It's giving Schwarzwälder Kirschtorte (yes, I looked up the German name, don’t text).

#cherryseason #cherrycake #blackforestcake #baking #trending by @chefjonathanpatissier

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3 months ago

Tried my hand at floral buttercream cake painting at my 40°c kitchen.. it was fun yet frustrating 🫠

The mango and vanilla flavor is a classic favorite for my folks. What else should I try next in my experimental pastry lab? by @chefjonathanpatissier

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4 months ago

Back like I never left.. 🤙🏽 by @chefjonathanpatissier

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4 months ago

i scream sand witch
.
.
.
.
.
#icecreamsandwich #cookiesandwich #chocolatedessert #homebaker #viralreels #explore by @chefjonathanpatissier

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3 years ago