Vojta, you learn about drugs, you educate cake baking lessons, you do calligraphy, you trip a horse, you’ve got now printed a wonderful cookbook, please fill me in if I neglected one thing. How do you stay monitor of all of it?
Onerous 🙂 Each and every job comes on the expense of one thing else… This present day, confectionary performs a number one function at the side of drugs, and my private lifestyles, calligraphy and horse driving needed to take a again seat. I believe it is as much as each and every folks what we prioritize in our lives, and the selection does not at all times should be objectively proper. I am satisfied as a way to do what I am doing, and that’s the reason the primary factor for me.
The place or from whom did you learn how to bake? And who evokes you?
My mom and grandmother laid the rules for me. We at all times had excellent meals and serving to within the kitchen accompanied me from early early life. Lately I take inspiration throughout me. In fact, I practice Czech and overseas confectioners, however I nonetheless you have to be unique and stay my signature.
See how Vojta christened his new cookbook:
Somebody who follows you is aware of that you just love to make desserts. Is there the rest that you just truly revel in within the pastry store?
I love cakes the place I will be able to let off steam creatively, so principally desserts and mini-desserts. However vintage Czech delicacies continues to be on the subject of my center. Whether or not within the type of buns, desserts or candies.
How are you, an especially gifted however beginner confectioner, perceived via skilled confectioners?
I’ve my limits and I have by no means tended to suit the function of a pro. I glance as much as my skilled colleagues and I’m very happy that thus far they have got all handled me very kindly, satisfied to advise and assist.
You’re a new member of the confectionery workforce of the IPPA Academy, the place you behavior confectionery lessons. If I join one, will you educate me how you can make desserts such as you do?
Sure, I can educate 🙂 The added price of lessons in comparison to recipes is that I can information you step-by-step and take a look at to move on all my expertise that I’ve within the box. As a result of confectionery isn’t just about meticulously following a recipe, however above all about correctly mastering tactics and perception into how person elements paintings in combination.
Do you favor Christmas? And are you having a look ahead to them?
Because of the truth that the content material for magazines, social networks and lessons is created prematurely, I’ve had Christmas for the ultimate two months 🙂 However I am nonetheless very a lot having a look ahead to it. I am having a look ahead to being with my friends and family that I have disregarded a bit of because of my tasks.
How do you spend them maximum regularly?
I’m moderately conservative in those issues, so within the shut circle of relatives circle and with my grandparents.
On the IPPA Academy, you even have Christmas cookie baking lessons. On your presentation, it most probably may not be vintage vanilla rolls or Linnaeus rolls, proper?
They are going to! However with a bit of of a contemporary twist. For instance, we make vintage rolls particular with macadamia nuts, which can give them a wonderful aroma and superb fragility. General, I attempt to reveal at the direction how you can play with recipes and tastes. The right way to experiment.
Vojta, the winner of Peche zela zemje: Take a look at his implausible creations
What’s your favourite Christmas cookie? Do you’ve got a confirmed circle of relatives recipe? Or a tip for some unique development to a vintage?
In our area, grandma’s cookies comprised of coarsely flooring hazelnuts, seasoned with a whole lot of cloves, are the winners. You’ll additionally in finding their changed model in one in every of my lessons on the Connoisseur Academy.
It’s recognized about you that you’re not scared of many abnormal combos. Do you’ve got a favourite Christmas cookie?
I truly like the combo of rose, cardamom and lychee. On this model, I get ready filled nuts and I just like the Christmas spiciness refreshed via the bitter notes of lychee and raspberries.
I realize it’s most probably too early to invite and the verdict may not be simple in any respect, however have you ever ever thought of whether or not you need to be an emergency physician who can bake nice desserts or a pastry chef who can save other people?
I personally want to know the right kind resolution to this query. I will see in time…
Vojta Vrtiška’s new cookbook
Vojtěch Vrtiška ready thirty recipes for cakes in his Cookbook, in two variations. One is acceptable for newbie bakers and one for many who need to raise their baking to a murals. “The e book must essentially be an inspiration for the reader and an illustration of my view of confectionery and the belief of taste combos. All recipes paintings as portions for a equipment that may be disassembled and assembled in keeping with your individual concepts,” says Vojtěch, who was once impressed to jot down the cookbook principally via the reaction of lovers who sought after to style his cakes, however their recipes had been too difficult for them. And so two variations of the recipes of each and every product had been created. Complicated and easy. Take a look at, as an example, the Buche de Noël, or Christmas log in Vojt’s model. This vintage French cake served at Christmas in most cases takes the type of a chocolate roll coated with marzipan sponges. It may well be mentioned that its foundations remained the similar even with Vojt’s recipe. However simply the fundamentals…
Xmas log
What you are going to want:
Almond roulade:
- 180 g of egg whites
- 180 g of granulated sugar
- 120 g of egg yolks
- 35 g of sizzling water
- 2 g soli
- 75 g simple flour
- 75 g of almond flour
Ruby ganache with rose:
- 650 g of whipping cream
- 5 g of rose water
- 240 g ruby chocolate
- 3 items of gelatin sheets
Lychee Gel:
- 300 g of lychee puree
- 10 g of lemon juice
- 30 g of granulated sugar
- 3,5 g agaru
- 120 g of clean raspberries
- 180 g of clean lychee
Lychee ganache:
- 75 g of lychee puree
- 50 g of whipping cream
- 300 g ruby chocolate
- 100 g of butter
- pearlescent metal mud
Isomalt ornament:
- 225 g isomalt
- 25g water
- 30 g of glucose syrup
- pink gel dye
Process:
1. Beat the egg whites whilst progressively including sugar till stiff peaks shape. Upload the yolks and beat in short. Combine within the water and the rest dry elements. Unfold on two 30 x 40 cm baking sheets. Bake for approximately 10 mins
200 °C, sizzling air mode. After baking, flip each plates over and allow them to cool.
2. Warmth the cream in conjunction with the rose water at the whipped ruby ganache and pour the chocolate over it. We combine the mix with a stick blender, upload pre-soaked gelatin and blend once more till clean. Quilt with hang movie and depart to crystallize in a single day. The following day, whip the ganache and unfold it on each roulade sheets.
3. In short boil the lychee puree in conjunction with lemon juice, sugar and agar. Cool and blend with a stick blender to a clean gel. Reduce the raspberries and lychee into quarters and fill the roulade sheets with them in conjunction with the lychee gel. Reduce some of the sheets in part. Roll one part right into a smaller roll. We then roll up a bigger roll from the entire sheet and the rest part of the sliced sheet. We tighten and let it harden.
4. Convey the cream with the lychee puree to a boil, pour over the chocolate and blend. Upload the butter and blend once more with a stick blender. Insert 3 straws into the bigger roll, quilt with a cake mat and position the smaller roll on most sensible. Unfold the ready lychee ganache at the cake. With a silicone bow, we point out the feel of the bark, which we spotlight via dusting with pearl mud.
5. Boil the isomalt with water, glucose and violet dye at 165 °C. We can take rubber gloves. We squeeze the ensuing caramel into silicone molds within the form of hemispheres, let it harden and switch it out. From the rest mass, we form thread-like mushroom legs and stick them to the hats the usage of a flambé gun. Enhance the person layers of the cake with mushrooms.
Buche de Noël – simplified
What you are going to want (for 1 30 cm lengthy roll):
Almond sheet:
- 90 g of egg whites
- 90 g of granulated sugar
- 60 g of egg yolks
- 17 g of sizzling water
- 1 g soli
- 40 g simple flour
- 35 g of almond flour
Ruby ganache:
- 325 g of whipping cream
- 3 g of rose water
- 120 g ruby chocolate
- 1.5 items of gelatin sheets
Crowning glory:
- 100 g of lychees
- 100 g of clean raspberries
Process
1. Beat the egg whites whilst progressively including sugar till stiff peaks shape. Upload the yolks and beat in short. Combine within the water and the rest dry elements. Unfold on a 30 x 40 cm baking sheet coated with baking paper. Bake for approximately 10 mins at 200 °C, sizzling air mode. After baking, flip the sheet over and let it cool.
2. Warmth the cream in conjunction with the rose water at the whipped ruby ganache and pour the ensuing combination over the chocolate. Combine the whole thing with a stick blender, upload soaked gelatin and blend once more till clean. Quilt with hang movie and depart to crystallize in a single day.
3. On the second one day, whip the ganache and unfold it at the roulade plate. Sprinkle the cream-coated sheet with chopped fruit and roll it up. We tighten the roll, bring to a halt the ends and enhance it with the rest cream and fruit.
Do you favor laborious paintings? Bake them in keeping with the video recipe:
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