Pate brisee cough for crust 1 lb
filling
butter 6.6oz
Powdered sugar 2.64oz
salt .052
Egg 2.64 oz
Pastry Flour 10.56oz
combine all the ingredients except the milk
- add it last right before baking because of the acidity
scoop out bubbles before baking
bake at 350 degrees
Flourentines
Pate Sucree as crust
(better recipe than before
Pastry flour 16.02 oz
butter 10.67oz
sugar 5.33oz
2.02oz)
filling
sugar 13oz
Cream 11oz
Honey 5.5oz
Butter 5.5oz
Sliced Almonds 11oz
Dried Cherries 4.5 oz
Cake Flour .5oz
butter, sugar, cream and honey in a sauce pan at level 20- induction burner
240 degrees
turn off heat and carefully add flour- cooks the starch
add nuts and berries
pour in the crust and bake 350 degrees
Brownies
done turtle style
butter 12 oz
Chocolate 12oz
Chocolate 12oz
Eggs 6
salt 1/2 tsp
cake flour 5oz
Cocoa 3oz
sift flour and cocoa
foam egg and sugar
melt the chocolate and butter together
add melted chocolate to foam
add melted chocolate to foam
add flour
bake at 350 degrees
Carmel Pecan Sause
6oz sugar
1.5 oz corn syrup
3 oz water
6 oz cream
2 oz butter
6 oz pecans
1/2 oz vanilla
in a sause pan corn sryup, water and sugar and vanilla
leave- dont stir- until brown color
carefully add cream
stir in butter
and pecans (in this case both pecans and almonds)
the brownies were spread with chocolate ganche (1pt cream, 16 oz chocolate)
then the carmel suase with poured on top
