Italian Buttercream

12oz Eggs Whites
24oz Sugar
4.5oz Water
36oz Butter

Whites are whipped to soft peak
The sugar and water cooked until 240
The sugar is poured into the whites on high speed
Its whipped until it reaches room temp
The soft butter is added in chunks

The butter cream with come off airy
to silken it- put it on the lowest speed for 15-20min

First Fondant Cake

Trois Freres

Temper chocolate and three toasted hazelnuts (means three brothers)

Mendients

Quarter sized tempered chocolate with identical arranged dried fruits and nuts 

Ainse Sticks

Heavy Cream 160g
Glucose 50g
Milk Chocolate 570g
Anise Liqueur 40g
-Heat heavy cream and glucose- boil
-Pour over chopped chocolate
-Add in liqueur
Let crystallize in bowl or table it...

pipe out in logs, pyramids, rounds, or planks

PBJs

Pate de Fruit
Raspberry Puree 300g
Sugar 30g
Pectin (yellow) 8g
Sugar 300g
Glucose 60g
Tartanic Acid 5g
-Heat puree
-Add the pectin and 30g of sugar- whisk
-Add the large portion of sugar- stream in- whisk
-Allow to boil
-Add glucose
-Cook to 225
-Take off heat and add acid
-Quickly pour into mold (a quarter sheet tray- 3/4 of the way)


Gianduja
Milk Chocolate 450g
Peanut Butter 250g
-Temper the chocolate
-Mix in the peanut butter

-Spread over the "Jelly"

Sugars