Italian Meringue
Thursday, Jan 26th, 2017 Italian Meringue made by cooking the sugar included in the recipe with water until it reaches 240 degrees, before you add it to the whipping egg …
Dana
Cardamom Roasted Rhubarb
Roasted Rhubarb 2000g rhubarb, cut in 1 inch pieces 300g brown sugar 100g sucrose 15g cardamom Place brown sugar, sucrose, and cardamom in a small bowl, and mix unitl …
Black Raspberry Gel
500g water 5g star anise 5g fennel seed 10g anise seed 100g sucrose 5g gellan low acyl 500g black raspberry puree Place water, star anise, fennel seed, and anise seed …
Banana Pudding
1400g milk 600g cream 12 bananas extremely ripe 500g sucrose 60g cornstarch 4 eggs 200g yolks 100g butter Place milk and cream in a large pot. Peel bananas and break …
Almond Cake Crumbs
Almond Cake 400g almond paste 140g sucrose 50g honey 225g butter 65-70 degrees 6 eggs room temperature 50g amaretto 90g flour AP 5g salt 100g almond soaker Place almond paste, …
cocoa nib brown butter
Cocoa Nib Brown Butter 450g butter 50g cocoa nibs Place butter and cocoa nibs in a small pot and place over medium heat. Melt the butter, and continue cooking until …
Chocolate Cremeux, Pipeable
Chocolate cremeux 300g cream 4sheets gelatin soaked in ice water 450g chocolate guanaja, melted 5g salt 300g whites 100g sucrose Place cream in a small pot and bring to a …
coffee cubes
Coffee Cubes 500g espresso 100g rum 100g sucrose 8g agar Place espresso and rum in a small pot. Place the sucrose and agar in a small bowl and mix until …
Enrobed Hazelnuts
Chocolate Hazelnuts 530g hazelnuts, toasted at 325 for 5 turn 8 145g 70% cacao barry chocolate 5g salt 2g maldon salt 120g powdered sugar 20g cocoa powder Place the chocolate …
Chocolate Sesame Truffle
900g chocolate 64% guayaquil 15g salt 600g cream 100g tahini room temp 50g toasted sesame oil room temp Place chocolate and salt in a medium sized bowl and set aside. …
Craqueline
340g butter cold 400g brown sugar 400g flour ap 30g cocoa powder 10g salt Place the butter, brown sugar, flour, cocoa powder, and salt in a kitchen aid bowl. Paddle on low …
Puff pastry
700g flour 900g butter cold, cut in 1 inch cubes 20g salt 350g ice water strained of ice Place flour, butter, and salt in a large bowl, and toss until …
Roasted Cassia
Cassia buds Place cassia buds on a sheet pan and toast them in a 325 degree low fan oven for 5 minutes. Transfer the toasted cassia buds to the speed …
Black Walnuts- Sanded with roasted cassia
100g sucrose 50g water 3g salt 5g roasted cassia 300g black walnuts Place sucrose, water, salt, and roasted cassia in a shallow pan. Cook over medium heat, stirring to dissolve …
Chocolate Calvados Mousse
200g chocolate cour de guanaja 400g chocolate manjari 4sheets gelatin soaked in ice water 150g calvados 50g apple saba 450g yolks 10g salt 600g egg whites 300g sucrose Place chocolate …
Membrillo (pipeable)
2000g poached quince 1000g apple cider 500g sucrose 500g glucose liquid 20g malic acid Place poached quince in the cup of a robot coupe, and process until smooth. When smooth, …
Coconut Haystack Cookies
325g butter 5g salt 450g sucrose 300g eggs whisked until even 450g coconut flakes Place butter, salt, and sucrose in a medium pot and place the pot over medium …
caramel pine nuts
Caramel Pine nuts 2 x 500g pints 400g pine nuts toasted at 325 for 4 turn 3 minutes 400g cream 5g orange zest 25g rum 300g sucrose 100g water 5g …
Sage Coconut Cream
1000g coconut cream 300g cream 10g sage leaves 200g sucrose .5g xanthan Place coconut cream, cream, sage leaves, and sucrose in a small pot, and place over medium heat. Bring …
burnt hazelnut buttercrunch
600g bourbon buttercrunch toffee 600g burnt hazelnuts toasted at 325 for 10 turn 10 minutes Place the burbon buttercrunch in the bowl of a robot coupe. Pulse until broken up …
Pear-rose pudding
200g water 100g verjus 100g burbon 100g pear williams 300g sucrose 600g pear puree 10 drops almond extract 20 drops rose extract 50g lemon juice 5g malic acid .5g …
Creme Avec
200g lemon juice 300g buttermilk 1500g cream 300g sucrose 3g lemon zest 10g vanilla paste Nielsen massey 1g almond extract Place the lemon juice and buttermilk in a medium sized …
Dana’s recipe files
Publican Recipes (2016-present) These are the recipes we use day in and day out to fill the dessert menus, pastry cases, brunch offerings, catering orders, private events, and everything else …
Crème Anglaise
This method bucks tradition, which has you whisk the sugar and yolks together before tempering them with the hot cream, then stirring the mixture over a low flame until thickened …
Baked Custard (pot du crème)
The family of baked custards includes the king of desserts, crème brulee, with a crackly caramelized crust of sugar burned by the heat of a torch. Left naked, the custard …
pastry cream; our very own mother sauce
Monday, Nov 2nd, 2015 If you read my last column for Lucky Peach, you should be ready to make proud, hollow cream puff shells. But what of their filling! Worry …
How to make Pate a Choux
Thursday, Oct 8th, 2015 To hear me say it sounds like “padda shoe.” The phoenetics for the French term I’m most certainly mispronouncing, pate de choux, announces one of the …
simmered fruit puree
100% Fruit pitted, stemmed, or cored as necessary 10% water to avoid scorching 1. Cut fruit in 2 inch pieces if oversized, and place in a wide rondo pot. Add …
The Ultimate Cream Puff
A perfect cream puff is more about what it isn’t than what it is. A cream puff is not flashy, trending, or the momentary it-girl on the cover of a …
Pate de choux
140g bread flour 5g salt 175g water 122g milk 125g butter 25g sucrose 200g eggs about 4 large eggs Place the flour and salt in bowl and stir to combine. …
Black Raspberry Sherbet
1000g black raspberry puree 250g buttermilk 15g malic acid 875g sucrose 450g atomized glucose 20g ice cream stabilizer 1500g whole milk 500g cream Mix black raspberry puree, buttermilk, and malic …
Chickory Streusel
200g flour ap 100g teff flour 50g chickory ground 10g cocoa powder 5g salt 1g baking powder 250g sucrose 225g butter melted and cooled 25g espresso freshly pulled Place flour, …
chocolate purse- assembly
Chocolate Purse Batter chilled Chocolate sesame truffles Melted butter Brick pastry Lay a single piece of brick pastry on a work surface and brush with melted butter. Using a 2 oz …
Macadamia Butter
500g macadamia nuts toasted for 5 turn 5 at 325 10g salt 200g sucrose 350g evaporated milk Place macadamia nuts and salt in the cup of a blender and blend …
Tanariva Cremeux- heat stable, pipeable for filling shells
650g milk chocolate tanariva 100g dark chocolate guanaja 3g salt 250g cream 1 vanilla bean madagascar, split and seeded 25g rum goslings 100g sucrose 150g yolks 3 gelatin sheets soaked …
Chocolate Pate De Choux
15g cocoa powder 140g flour ap 5g salt 180g water 120g milk 120g butter 30g brown sugar 200g eggs Place cocoa powder, flour, and salt in bowl and stir to combine. …
Peeled Satsumas
1500g water 15g pectinex 15 satsumas peeled and segmented Place water and pectinex in a deep metal 6 pan, and stir to combine. Add the satsumas and let sit for …
Creme Bauminiere- Marigold
300g marigold pastry cream .5g xanthan 150g cream Place marigold pastry cream in a medium sized bowl, and sprinkle xanthan gum over the top whisk to combine then set aside. …
Marigold Pastry Cream
2200g milk 300g honey 5 vanilla beans tahitian, split and seeded 50g marigold dried 400g yolks 600g sucrose 150g flour ap 10g salt 200g butter Place milk, honey,and vanilla beans …
Black Walnut Daquoise
200g black walnuts 300g walnuts 100g powdered sugar 10g cocoa powder 100g egg whites 10g salt 125g butter soft 200g egg whites 100g sucrose Place black walnuts, walnuts, powdered sugar, …
Sorghum-Pecan Cracker Jack
100g popcorn kernals nichols farms 100g rice bran oil 400g pecans 200g brown sugar 100g sorghum 100g butter 5g salt Place the pecans on a full sized sheet pan and …
Sorghum Pecans
400g cream 1g lemon zest 100g butter 200g sorghum syrup 400g sucrose 10g salt 800g pecans toasted for 5 turn 5 minutes, then chopped into medium pieces in the robot …
Compressed Asian Pears (in quince juice)
a/n asian pear a/n quince juice Cut 1 centimeter of the ends off the asian pear, and cut in half across it’s fat belly. Use a ring cutter to remove …
Liege Waffles
30g active dry yeast 450g whole milk warmed to 80 degrees F 100g light brown sugar 1000g bread flour 4 egg 450g soft room temperature unsalted butter 100g honey 20g …
ricotta cheesecake
400g cream cheese 600g ricotta 200g mascarpone 300g sucrose 100g blood orange juice 5g blood orange zest 30g cornstarch 3g salt 5g malic acid 5 eggs Place the blood orange …
Bourbon Buttercrunch Toffee
300g sucrose 50g glucose liquid 250g butter 50g bourbon 10g vanilla paste 5g salt Place sucrose, glucose, butter, bourbon, vanilla paste, and salt in a wide skillet. Cook over medium …
Urfa Biber Sticky Rice
Sticky Rice 300g rice glutinous rice A/N cold tap water 500g water 5g urfa biber 5g salt 75g date condiment rare tea cellars 50g sucrose Place rice in a bowl …
Thick ganache for truffles
Yield; about 2 cups, or around 40 x 1 inch truffles This thick ganache is meant for rolled truffles, and must be chilled before it can be shaped. Once the …
All purpose ganache
Yield; about 2 cups, enough to fill one tart or frost 1 sheet pan of brownies This is a versatile, all purpose ganache that can be used to fill baked …