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 …
Coconut Cream/Coconut Flakes (from fresh coconuts)
Coconut Cream/Coconut Flakes Working over a bowl, crack coconuts open with the back of a cleaver. Use an oyster knife to pry the coconuts open when they split, letting the …
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. …
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 …
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 …
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. …
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 …
What kind of a pastry chef doesn’t know how to temper chocolate?
“What kind of a pastry chef doesn’t know how to temper chocolate?” A cook asked me this question recently, after meeting a high level pastry chef who didn’t posess this …
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 …
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 …
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 …
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 …
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, …
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 …
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 …
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 …
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 …
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 …
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 …
Warm Milk chocolate Profiterole- baking and assembly procedure
Pate De Choux-Chocoalte Craqueline- chocolate Tanariva Cremeux- heat stable, for filling shells Macadamia nuts, roasted at 325 for 5 turn 5 minutes, chopped roughly sea salt Secure the corners of …
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, …
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, …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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 …
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, …
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 …
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 …
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 …
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 …
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, …
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 …
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 …
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 …
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 …