Pick Me Up Courtesy Of: Po Choi Leung, Vancouver Community College Pick Me Up 8 servings Puff Pastry 325 g Flour bread 65 g Flour pastry 65 g Butter 65 g Margarine 5 g Salt 220 g Water, cold 1 g Cream of tartar 260 g Shortening, roll in Syrup 100 g Sugar 100 g Water Espresso 100 g Espresso 1 tsp Tia Maria Sponge Cake 175 g Eggs, room temperature 115 g Sugar 90 g Water, cold 10 g Skim milk powder 10 g Emulsifier, K68 5 g Lemon flavour or rind 5 g Salt 140 g Cake flour Vanilla Pastry Cream 570 g Milk 25 g Butter 100 g Sugar 115 g Milk 55 g Cornstarch Puff Pastry:
Mix flours, butter and salt on low speed to a fine crumb. Dissolve cream of tartar in water, add to the dough and mix to a smooth paste. Let dough rest for 30 minutes covered. Roll dough into rectangular shape 10 cm by 5 cm, about one and a quarter inches thick. Spot in roll-in shortening, and give dough a four fold. Set in refrigerator for 30 minutes. Give dough three more four folds, let rest for 30 minutes in refrigerator between rollings. Cover dough with plastic and wait 2 hours before using.

Vol au Vent:
Roll our fresh puff dough to oblong shape about 4 mm thick. Make sure to roll all directions and let dough shrink before cutting. Use round cutter (9 cm). Place cut disks on paper lined tray. Roll out puff dough for rings. Roll to about 6mm thickness. Cut out same amount of disks as bottoms. Use a smaller cutter to cut centers. Egg wash bottoms and place rings upside down onto bottom disks. Let rest for 1 hr before baking at 190 degrees C until golden brown.

Simple Syrup:
Bring sugar and water to a boil, cool and refrigerate.

Mix Tia Maria with coffee.

Sponge Cake:
Place all ingredients in a 12 L size mixing bowl and whip on high speed for 5 minutes until light and foamy. Place all mix into framed and paper lined baking pan, spread evenly and bake at 190 degrees C for 25 minutes.

Vanilla Pastry Cream:
Bring 270 g of milk, half of sugar and butter to boil. Blend remaining sugar with cornstarch, add remaining ingredients and whisk together. Add 200-300 ml of boiling milk, using a ladle to mixture. Add whole mixture to hot milk, continue to stir. Bring cream to a boil and cook for 2-3 minutes until thick. Strain pastry cream. Dust with icing sugar and cool for 10 minutes. Cover pastry cream with plastic and refrigerate.

Cream the cheese in mixing bowl, add pastry cream and whipped cream. Mix well. Brush the melt compound chocolate to inside wall and base of shell. Let set Place disk of sponge cake in shell, soak with espresso mix. Pipe rosette of cream into shell. Dust lightly with cocoa powder.

Vanilla cream sauce:
Whip yolks and sugar to a sabayon. Add softened gelatin leaves. Stir until dissolved. Add whipping cream, serve cold.

Raspberry Puree:
Defrost fruit, place in blender and add sugar. Puree until desired consistency.