Vanila/ Raspberry Checkerboard cookies
Pate Sucree
Bread flour 300g
Powdered sugar 120g
Baking powder 3/8 tsp
Butter 150g
Eggs 77g
Almond Flour 44g
Vanilla bean 3/4
Raspberry Sucree
Bread flour 100g
Powdered sugar 40g
Baking Powder 1/8tsp
Butter 50g
Eggs 26g
Almond flour 14g
Vanilla bean 1/4
Raspberry powder
Meyer Lemon tartlets
Lemon Curd
Sugar 199g
Egg yolk 100g
Meyer lemon juice 100g
Butter 85g
Cream Puffs with Fruit Pastry cream and White Chocolate Ganache
Pate a Choux
Water 454g
Oil 227g
Salt 1 tsp
Pastry flour 340g
Eggs (10) 567g
White Chocolate Ganache
Chocolate 170g
Cream 100g
Corn syrup 1Tb
Fruit Pastry Cream
Milk 276g
Sugar #1 14g
Cornstarch 21g
Sugar #2 57g
Egg yolk 57g
Butter 64g
Puree 276g
Bouches With diplomat cream and fresh fruit
Puff Pastry
Bread flour 617g
Water 296g
Butter 62g
Salt 12g
Lemon juice 6g
Malt 6g
Roll in butter 500g
4 double turns every 20 min
Macarons with fresh grapefruit, ginger, and pastry cream
Macarons
Almond flour 150g
Powdered sugar 150g
Fresh egg whites 56g
Sugar 150g
Water 38
OLD egg whites 56g
Pastry Cream
Milk 454g
Sugar #1 22g
Cornstarch 32g
Sugar #2 90g
Egg yolk 90g
Butter 27g
Heavy cream (diplomat) 284g
Heavy cream (garnish) 170g
