Butter 75% 12oz
Salt 2% 1 1/2 tsp
Sugar 1.5% 1 tsp
Egg Yolk 4% 1/2oz
Milk 20% 3oz
Pastry Flour 100% 15 3/4oz
Sanding
Lemon Bars
Sugar 722.5% 1 lb 3 1/2oz
Eggs 445.6% 12oz
Lemon Juice 216.13% 5 3/4oz
Bread Flour 100% 2/12oz
whisk eggs and sugar
Add the lemon juice
Let sit for about 20 minutes: skim off the white foamy layer
Blend in the flour while whisking to avoid lumps
Pour the batter into the prebaked pate a foncer crust
Bake at 300 for 30 min
When cool, dust with pwd sugar and cut into bars of desired size
Brownies
Bittersweet chocolate 100% 9oz
Butter 74% 6 3/4oz
Eggs 74% 6 3/4oz
Sugar 172.8% 15 3/4 oz
Salt .8% 1/2 tsp
Vanilla 3.4% 2 tsp
Pastry Flour 100% 9 1/8 oz
Over a double boiler melt the chocolate and butter together
whisk the eggs and sugar together
temper the eggs with the chocolate
whisk in the dry ingredients off heat
bake at 325 for 30-40 min
Covered in ganash (The rest of the class layer mousse on top but i ran out of time)Fruit Mousse
Fruit puree100% 1lb 1.8 oz
Suga 8% 1.4 oz
Cream 70% 12.4 oz
Gelatin 2.8% leaves
Whip the cream to soft peaks. Place in the cooler.
Bloom the gelatin in cold water.
Heat the sugar and 7.3 oz of fruit puree to 110 F.
add the gelatin leaves and stir to melt.
Add this mixture to the rest of the fruit puree. Adjust the temperature to 75-85 F.
When the puree mixture is at the correct temperature, whisk in the whipped cream. When you can see the whisk marks in the mousse, it is at the correct consistency.
