Italian Jam Tart

325g         butter at room temp 225g         sucrose 5g           vanilla paste 1g           almond extract 300g         ap flour 100g         buckwheat flour 5g           salt 500g       jam housemade 100g       sliced …

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Posset

2000g      cream kilgus 400g        sucrose 5g            lemon zest 200g        lemon juice 250g        buttermilk kilgus 5g            lactic acid 30drops      rose extract 20drops      bitter almond extract 1g            cream 2 sheets      gelatin soaked …

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plum caramel

1000g   plum puree from simmered plums 200g      verjus 200g      water 400g      sucrose 100g      water Place the plum puree, verjus, and 200g water in a small pot and whisk to combine. …

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Puffed Rice

Rice Chip Base 200g        rice jasmine 1200g      water 10g          salt Place rice, water, and salt in a medium pot. Place over medium high heat, and cook until the water comes …

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Sesame Brittle

Sesame Brittle  450g        sesame seeds toasted at 325 for 10 turn 10 600g        sucrose 100g        glucose liquid 50g          water 15g          salt 5g            baking soda  Place …

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Whipped Date

Whipped Date 2000g      dates skins and pits removed, from about 2400g medjool dates 200g        date condiment 5g            salt Place dates and date condiment in the bowl of a robot coupe. …

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Sugar Cookies Two Ways

first published at Luckypeach.com, this piece covers the basics of cookies, and gives recipes for both soft sugar cookies, and rolled sugar cookies. With Christmas cookie season upon us, I …

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Tender Lard Crust

makes one double crust pie 275g               AP flour 4g                    salt 25g                  sugar 200g               lard, straight from the refrigerator 75-100g          ice water Lard is one …

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All Butter Pie Crust

– makes 1 double crust 275g               AP flour 4g                    salt 25g                  sugar 225g               butter, cold, cut in 1/2 inch cubes 75-100g          ice water This …

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Roasted Stone Fruit Puree

Pit stone fruit and place in a 2 inch hotel pan. Cover with vented foil, and roast in a 325 degree oven for 45 minutes, stirring every 15 minutes. The …

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Fluffy Pistachio Nougat

1000g    sugar 350g       glucose 300g       water 300g       egg whites 10g         kosher salt 500g       pistachio paste In a medium saucepan, combine sugar, glucose, and water. Place over medium heat and bring …

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Salted Caramel Bonbons

290g       cream 1              vanilla bean 10g         salt 570g       sucrose 1g           lemon juice 140g       butter Line molds with tempered dark chocolate. Place the cream, the seeds from the vanilla bean, …

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Rhubarb Sorbet, Jr.

2 cups rhubarb puree 2 cups sorbet syrup* 1 tbsp lemon juice 1 egg white Mix rhubarb puree wiht sorbet syrup and lemon juice. Spin in ice cream maker with …

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How to Make Meringue

My latest piece over at Lucky Peach is filled with very graphic information about making meringue. I feel like it should come with a warning label, since even I started …

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Diplomate Cream

Diplomate Cream 300g pastry cream 150g cream, very cold, straight from the refrigerator Place the pastry cream in a small bowl, and use a spatula to manipulate it until it …

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Banana Powder

40g         rice bran oil 2g            banana extract 40g         tapioca maltodextrin 100g       freeze dried bananas 20g         tapioca maltodextrin 40g         powdered sugar Mix the rice bran oil and banana extract together and …

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Coffee Mascarpone

500g         powdered sugar 25g           trablit 10g           salt 2000g      mascarpone Place powdered sugar, trablit, salt, and mascarpone in a medium metal bowl. Whisk until even, then pass through a chinoise. Transfer …

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Avocado leaf ice cream

100g         powdered milk 750g         sucrose 250g         glucose powder 25g           stablizer 1750g      milk 1250g      cream 20ea         avocado leaves 10g           grapefruit zest 400g         avocado 500g         evaporated milk 5g              salt 2g              malic acid …

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Candied Kumquats

1000g      kumquats 500g        sucrose 1000g      water Cut kumquats in ¼ inch rings, removing seeds as necessary. Place kumquats in a cambro. Place sucrose and water in a medium sized pot, …

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Pumpkin Pie Puree

1000g      roasted pumpkin 100g        steens cane syrup 300g        sweetened condensed milk 10g          cinnamon korinji 10g          ginger ground 3g            clove 2g            salt 1g            xanthan Place roasted pumpkin, steens, sweetened condensed milk, …

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Parm Whiz

200g       roasted parmesan 400g        cream 3g            salt 100g        glucose liquid 5g            sodium citrate Place the roasted parmesan in the cup of a blender. Place the cream, salt, and glucose in …

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Roasted Parmesan

Parmesan Grate parmesan with the microplane over a sheet pan lined with magic paper in an even layer. Transfer the sheet pan to a 325 degree oven and cook for …

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Basil Custard

900g        milk 100g        basil 150g        yolks 100g        sucrose 80g          flour ap 10g          cornstarch 3g            salt 100g        white chocolate melted 50g          butter Place milk in a medium sized pot and bring …

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Whipped Goat Cheese

400g        goat cheese soft and at room temperature 100g        sucrose 100g        cream 2g            salt .5g           malic acid 400g        cream Place goat cheese, sucrose, 100g cream, salt, and malic acid in …

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Cherry Poached Cherries

Cherry Poached Cherries 2000g      cherries stems removed, washed 2000g      water 2000g      cherry juice 1000g      sucrose 100g        cherry heering 20g          hibiscus 30g          malic acid 5g            morello cherry extract 5g            lemon zest …

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Coffee Toffee

250g        sucrose 50g          glucose 250g        butter 50g          espresso freshly pulled 3g            salt Place the butter, sucrose, glucose, espresso, and salt in a shallow skillet. Place over medium heat, and cook …

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Buttered Hickory Nuts

500g        hickory nuts or pecans 100g        butter diced in ½ inch cubes 10g          salt Place hickory nuts, butter, and salt on an unlined sheet pan. Cook at 325 for 5 …

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Espresso Streusel

Espresso Streusel 300g        flour ap 25g          ground espresso, freshly ground 1g            baking powder 125g        sucrose 125g        brown sugar 5g            salt 200g        butter melted and cooled, but still liquid, no hotter …

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Madiera Mascarpone

560g        mascarpone 100g        madiera charleston special 100g        sucrose Place the madiera and sucrose in a small pot, and place over medium heat. Cook, tipping the pot to attract the gas …

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Croissant dough with cultured butter

Creme Fraiche 2000g    cream kilgus farmstead 2  packets culture Creme fraiche C33 Place cream in a pot and place over low heat. Stir until the cream very slowly reaches 86 …

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Toasted Coconut Ice Cream (with peanut)

Toasted Coconut Ice Cream 700g             sucrose 300g             glucose atomized 10g                stablizer 5g                   salt 200g             coconut flakes 200g             burnt peanuts roasted at 325 for 10 turn 10 minutes 2200g          milk 900g             …

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Peanut Sage Powder

Peanut Sage Powder 40g                fried sage leaves minced 200g             toffee peanuts 2g                   salt Grind toffee peanuts through the microplane hand grinder into a bowl. Add the fried sage leaves and …

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Toffee Peanuts

Toffee Peanuts 250g             glucose liquid 300g             brown sugar 125g             butter 5g                   salt 800g             peanuts fried until golden Place the peanuts on 2 sheet pans lined with magic paper. Transfer to …

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Pumpkin Puree

Pumpkin puree Place whole pumpkins on a sheet pan. Transfer to a 325 degree oven and roast for 2 hours. After 2 hours, remove pumpkins from the oven and transfer …

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Bourbon-Rose Pickled Rose Petals

500g        bourbon rose syrup 50g          bourbon 100g        lemon juice 10g          malic acid Rose petals Place bourbon rose syrup, bourbon, and lemon juice in a 2 quart cambro and stir together …

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Date Ice Cream

Date Ice Cream 800g        whipped date 200g        glucose atomized 400g        sucrose 15g          stabilizer 1600g      milk 1000g      cream 200g        yolks 5g            salt 10g          urfa biber Place whipped date in a medium bowl and …

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How To Make Ganache

Ganache and I go way back to my freshman year of high school. My early interest in baking was rewarded with Michael Desaluniers Death by Chocolate Cakes, and I dove …

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Galette de Rios

For most of my life, I assumed the twelfth day of Christmas was on Christmas. I guestimated that somewhere in the middle of December, say the 14th, the countdown began, …

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Soft Peanut Sorghum Cookies

Soft Peanut Sorghum Cookies 100g    butter 200g    peanut butter 160g    sorghum syrup 160g    sugar 8g          salt 8g          vanilla extract 80g       eggs 200g    flour all purpose 2g          baking powder 1g             baking soda …

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Strawberry or Raspberry Puree

a/n    Strawberries or Raspberries washed and hulled 1. Place strawberries on a parchment lined sheet pan in a single layer. Transfer the sheet pan to the freezer and freeze …

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Financiers

330g brown butter, cool but fluid 500g sifted powdered sugar 300g ground almond flour 120g AP flour 330g whites 20g salt 10g vanilla 1. Mix the almond flour and powdered …

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Meringue Kisses

200g       sucrose 100g       glucose powdered 2g           salt 300g       egg whites 5g           cream of tartar Place sucrose, atomized glucose, and salt in a small bowl and whisk until evenly dispersed. Place …

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Whipped Delice

Whipped delice 750 g      cream cheese soft 250 g      delice rind removed 100g       sucrose 100g       steens cane syrup 5              vanilla beans Tahitian Place the cream cheese, delice, sucrose, …

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Vanilla Meringue Shards

150g       sucrose 2              vanilla beans Tahitian 125g       egg whites Place the sucrose in a bowl.  Scrape the seeds from the vanilla beans into the sucrose, and using your hands, rub …

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Steamed Pumpkin Cake

Steamed Pumpkin Cake 300g             flour AP 100g             coconut flake processed in a robot coupe until fine 5g                   anise ground 10g                baking powder 10g                baking soda 10g                salt 500g             pumpkin puree …

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Shaved Apple Galette

Apple Galette 2 eggs 200g sucrose 2 tahitian vanilla beans, split, seeds scraped from the pod 100g butter melted 115g milk 65g flour all purpose 10g baking powder 800g apples granny …

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Licorice Cream

300g       cream 100g       creme fraiche 100g       steens cane syrup 10drops    licorice extract 10drops    fennel extract Place cream, creme fraiche, steens, licorice extract, and fennel extract in a metal bowl. Whip …

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