Ingredients: 1000ml Heavy Cream (35% Milk Fat Content) 12 Eggs (Yolks only) 150g Sugar (plus more for topping and brûléeing) 75g Brown Sugar 1 Lemon (zest only, finely grated) 2 Oranges (zest only, finely grated) ½tsp Salt 100ml Grand Manier Instructions Preheat your oven to 300°F. Add your egg yolks, brown sugar and salt to … Continue reading Grand Manier and Citrus Crème Brûlée
Ingredients: Chocolate Sponge 6 Eggs (yolk and white separated) 225g Sugar 125g All Purpose Flour (sifted) 25g Cocoa Powder (sifted) 7g Baking Powder (sifted) 2g Salt 25g Unsalted Butter 1tbsp White Wine Vinegar 1tbsp Vanilla Extract Dark Chocolate Mousse 125g Dark Chocolate (minimum 70%, cut into small pieces) 50g Unsalted Butter (cut into small pieces) … Continue reading Dark Chocolate Mousse and Toffee Gateau with Chestnuts in Coffee Syrup
Ingredients: 600g Sweet Pastry Dough Lemon filling 9 Whole Eggs 300g Sugar 5 Lemons (juiced and zest finely grated) 250ml Heavy Cream 1tbsp Salt 10g Powdered Gelatin Cranberry Filling 300g Cranberries (washed) 75g Brown Sugar 15g Cornstarch 1g Salt 1 Lemon (juiced and zest finely grated) Instructions: Sweet Pastry Dough Split the sweet pastry dough … Continue reading Cranberry and Lemon Tart
Ingredients: 300g Flaky Pastry Dough Blueberry Filling 500g Bluberries (washed) 125g Brown Sugar 27g Cornstarch 5g Salt 1 Lemon (juiced and zest finely grated) Instructions: Roll out the flaky pastry dough to a thickness of 2mm and roughly 11-12 inches in diameter and carefully line a 10 inch tart mold/ring with a removable bottom. Fold in … Continue reading Blueberry Tart
Ingredients 900g All Purpose Flour (sifted), plus extra for dusting and rolling 450g Unsalted Butter 200g Lard or Shortening (cut into thin rectangular slices) 300ml Water (Ice Cold) 15g Salt 25g Sugar 1 Egg 2 Egg Yolks 1tbsp Rice Vinegar or White Wine Vinegar Instructions Place your flour and butter into your freezer, and chill … Continue reading Flaky Pastry Dough
Ingredients: 300g Sweet Pastry Dough Strawberry Filling 500g Strawberries (cleaned, trimmed and sliced) 125g Brown Sugar 27g Cornstarch 5g Salt 1 Lemon (juiced and zest finely grated) Instructions: Roll out the sweet pastry dough to a thickness of 2mm and roughly 11-12 inches in diameter and carefully line a 10 inch tart mold/ring with a … Continue reading Strawberry Tart
Ingredients: 300g Sweet Pastry Dough 125g Cherries (washed, cleaned and pitted) 225ml Half and Half 2 Eggs (plus 1 additional egg for egg wash) 1 Egg Yolk 50g Sugar, plus additional for sprinkling during baking 1 Lemon (Zest only, finely grated) Instructions: Roll out the sweet pastry dough to roughly 11 inches in diameter and … Continue reading Sweet Cherry and Custard Tart
Ingredients: 300g Sweet Pastry Dough Filling 5 Medium Sized Oranges (zest finely grated, fruit segmented and juice reserved) 3 Large Pink Grapefruit (fruit segmented and juice reserved) Orange Pastry Cream 250ml Half and Half 1 Egg (plus 1 additional egg for egg wash) 2 Egg Yolks 50g Sugar 5g Salt 15g All Purpose Flour (sifted) … Continue reading Citrus and Orange Cream Tart
Ingredients: 800g All Purpose Flour (sifted) 100g Corn Starch (sifted) 450g Unsalted Butter (room temperature, softened) 225g Brown Sugar 10g Salt 2 Lemons (zest only, finely grated) 2tbsp Vanilla Extract 1 Egg 2 Egg Yolks Instructions: In a bowl, add your flour and corn starch and mix well. In a stand mixer, add your butter, … Continue reading Sweet Pastry Dough
Ingredients 125ml Milk 125ml Water 1tsp salt 1tbsp sugar 110g Unsalted Butter (cut into cubes) 1cup or 128g flour 5 eggs 150g Parmesan (finely grated) 1tsp Nutmeg (freshly grated) Instructions Preheat the oven to 425°F. Line two large baking sheets/pan with non-stick parchment paper. Place your milk, water , sugar, salt, and butter into a … Continue reading Gougeres (Cheese Puffs)
Gourmet Glutton 