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RICOTTA HOTCAKE RECIPE BY CHEF PIERRICK BOYER

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Ingredients

Adjust Servings:
500 g Ricotta
200 g Milk
200 g Flour
4 Eggs
50 g Sugar
20 g Baking Powder
10 g Oil
20 g Butter
100 g Sugar
100 g Water
200 g Berries
200 g Mixed Nuts
250 g Cream
10 g Chai Tea Powder
1 g Garnish and Season

RICOTTA HOTCAKE RECIPE BY CHEF PIERRICK BOYER

Cuisine:
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    Pre heat oven to 200 degrees celcius.

    2
    Done

    In a saucepan add 100g water and 100g sugar bring to boil to dissolve sugar and remove from heat. Chill in fridge

    3
    Done

    Combine ricotta and milk together and whisk to remove the majority of large lumps.

    4
    Done

    Add eggs, flour, sugar and baking powder into milk and ricotta and whisk to bring batter together.

    5
    Done

    Toasted a mixture of slivered almonds, pinenuts, sunflower seeds and pepitas until golden..

    6
    Done

    In a mixer add cream and chai powder, whip until stiff peaks but be careful to not over whip.

    7
    Done

    Over a medium heat add to a 8inch frypan a teaspoon of butter and oil. Add 200g of hotcake batter to pan. Allow to seal slightly.

    8
    Done

    Place fry pan in the oven to bake for 12mins or until hotcake is fully cooked.

    9
    Done

    Once Cooked turn out hotcake into serving bowl and drizzle with sugar syrup

    10
    Done

    Sprinkle nuts and berries on top and finish with whipped cream.

    11
    Done

    Note:

    Makes 10 hotcakes

    Pierrick Boyer

    From August 2004 to this day, Pierrick Boyer is the Executive Pastry Chef for RACV City Club Melbourne / Le Petit Gateau.

    Classically trained and has over 23 years experience in the industry (in France, Belgium, Italy, America & Australia) with special Charity work and appearances in Singapore, Hong Kong, Malaysia & Japan.

    Pierrick has a wealth of international experience working alongside chefs such as Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux (MOF).

    In July 2007, he opened Le Petit Gateau and got Voted Best pastry shop straight away, by the *Foodies guide to Melbourne*, The Brownie passion was voted *Amazing cake* in The Age.

    2010-2011 the peanut chocolate-raspberry gateau was voted *Best* in Foodies guide of Melbourne, *Best Chocolate cakes* By The Herald Sun.

    Pierrick’s been on SBS Taste le Tour with Gabriel Gate (2007-2011), French Food Safari with Maeve O’Meara, Twice in Coxy Big Break, Postcard and www.chefmasterclasses.com , Paris2 Provence festival from its inception.

    Voted 2012 TOP restaurant by Urbanspoon & RACV Achievement Awards.

    Actively supports several charity causes, such as Starlight & Australia Childhood Foundation, Royal Children’s Hospital Foundation, HeartKids, RSPCA VIC, Skin Cancer Foundation and few other selected ones

     

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