Peanut Praline

American Metric Ingredients

14.1oz 400g Sugar

8.1oz 230g Water
17.6oz 500g Peanuts

Combine sugar and water and cook to 236°F/113°C. Add peanuts and cook while stirring to crystallization. Lower heat,
melt the crystallized sugar, and caramelize until light golden in color.
Pretzel Crunch
American Metric Ingredients

10.6oz 300g Pretzels, crushed

0.2oz 7g Salt
0.4oz 10g Sugar
1.8oz 50g Butter
1.1oz 30g Egg White
5.3oz 150g Des Alpes Garnet 63% Dark Couverture Coins (500009)

In the bowl of a mixer fitted with the paddle, combine all dry ingredients with the butter and egg whites on low speed.
Bake this mixture on low fan at 300°F/149°C for approximately ten minutes until crispy. Remove from pan and combine
with melted chocolate. Spread out in a lined sheet pan and chill.

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 Tiramisu

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4
Coffee Sponge Cake
American Metric Ingredients

1.8oz 50g Coffee, Freshly Ground

9.5oz 270g Water, Hot (195˚F)
6ea 6ea Eggs
12.3oz 350g Sugar
0.03oz 1g Salt
6.2oz 175g Cake Flour, Sifted
7.1ea 200g All Purpose Flour, Sifted
0.4oz 12g Baking Powder
4.4oz 125g Butter, Melted
7.9oz 225g Pastry Ideale Glucose (505092), warmed

Brew a batch of coffee with the ground coffee and hot water. Allow to steep for five minutes and pour through a chinois.
Reserve 200g for the following recipe.

Whip eggs, sugar and salt to full volume. While mixing on slow speed, slowly pour in 200g of coffee followed by the
butter and glucose. Fold in cake flour, AP flour and baking powder using a wire whisk. Bake at 330˚F/166°C, low fan, in
2 Silikomart Silkmat (591030)-lined or greased parchment-lined half sheet pans.

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Espresso Syrup
American Metric Ingredients

8.8oz 250g Sugar

8.8oz 250g Water
6.2oz 175g Corn Syrup
8.8oz 250g Coffee, French Press
8.8oz 250g Espresso
4.4oz 125g Benedictine
1.8oz 50g Goslings Rum

Bring sugar and water to a boil and remove from heat. Add corn syrup, followed by remaining ingredients.
Cool in refrigerator.

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Espresso and Chicory Glass
American Metric Ingredients

7.9oz 225g Espresso

0.2oz 5.5g Texturas Agar (622009)
3.5oz 100g Sugar
2.3oz 65g Pastry Ideale Glucose (50592)
1.8oz 50g M100 Corn Maltodextrin
TT TT Chicory

In a medium pot, combine the espresso and agar and blend using a hand blender. Blend continuously, adding the sugar,
glucose and M100, followed by the chicory. Bring the mixture to a boil then strain through a chinois into a shallow
container. Refrigerate until fully chilled and set. Blend the gel in a previously chilled vitaprep until the mixture is a smooth
puree. Spread the gel in a thin sheet on lightly greased acetate and dehydrate for 24 hours. Store with Ingenios
Silicasec (622035) in a sealed container.

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Mascarpone Mousse
American Metric Ingredients

16oz 455g Sugar

15.2oz 430g Egg yolks
52.9oz 1.5K Mascarpone, Room Temperature
32.3ea 915g Heavy Cream, Whipped to Soft Peak
6.25ea 6.25ea Pastry Ideale Sheet Gelatin Gold (018040), Bloomed

Wet sugar to the consistency of wet sand and begin to cook. Meanwhile, whip yolks on high speed. Once the sugar has
reached 237˚F/114°C, put the mixer on low and slowly add the sugar mixture, then immediately add the bloomed
gelatin. Continue whipping to full volume. While the mixture is still slightly warm (100˚F/38°C) and with the mixer on low
speed add the mascarpone in small additions. If the mascarpone is too warm or if the yolks are whipped too long, it is
possible for the mixture to break. When the mascarpone is fully incorporated, remove the mixture from the mixer and
gently fold in the whipped cream. Gently distribute the mousse immediately into small containers (2qt or smaller,
otherwise deflation of the mousse is likely to occur.) Allow the mousse to set in the refrigerator for at least four hours
prior to use.

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Espresso Curd
American Metric Ingredients

7.1oz 200g Fresh Espresso, Hot

11.5oz 325g Sugar
13.9oz 395g Eggs
3ea 3ea Pastry Ideale Sheet Gelatin Gold (018040), Bloomed
10.1oz 285g Butter, Room Temperature

Using a hand blender, combine the espresso, sugar and eggs. Place the mixture in a heavy bottomed pot over medium
heat and blend continuously. When the curd begins to thicken, add bloomed gelatin and blend. Pour the mixture through
a chinois, add the butter and blend till emulsified. Chill to cool.

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White Chocolate Flocage
American Metric Ingredients

17.6oz 500g Des Alpes Opal White Couverture Coins (500006)

7.1oz 200g Des Alpes Pearl Pure Cocoa Butter (500046)
3.5oz 100g White Chocolate Colorant

Melt white chocolate gently, ad cocoa butter and continue to melt, add colorant. Pour chocolate mixture through a
chinois prior to spraying.

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 Panna Cotta with Huckleberries
and Micro Cake

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Cream Panna Cotta
American Metric Ingredients

21.2oz 600g Cream

19.4oz 550g Milk
6.2oz 175g Sugar
4.5ea 4.5ea Pastry Ideale Gelatin Sheet Gold (018040), Bloomed

Whip cream to soft peak. At the same time, bring 200g of the milk and all of the sugar to a scald. Add the bloomed
gelatin to the milk and dissolve. Strain the mixture into the remaining cold milk. While still mixing the cream on low
speed, pour the milk mixture in a slow stead stream into the cream. Pour into bowls and let set.

Huckleberry Fluid Gel

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American Metric Ingredients

0.2oz 5.5g Texturas Agar (622009)

17.6oz 500g Huckleberry Juice
6.2oz 175g Granulated Sugar
0.03oz 1g Salt
0.1oz 4g Pastry Ideale Citric Acid Powder (204220)

Using a hand blender or a whisk, dissolve the agar into the huckleberry juice. Combine the sugar and salt and blend into
the juice. In a heavy bottom saucepan bring the juice to a full boil while stirring constantly, then blend in the citric acid.
Pour into a container and allow the juice to set in the refrigerator. When fully cool, puree the set juice in a Vitaprep until a
smooth consistency is achieved.

Buttermilk Sponge Cake

American Metric Ingredients
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12.7oz 360g Buttermilk
4ea 4ea Eggs
14.1oz 400g Sugar
3.5oz 100g Pastry Ideale Inverted Sugar (505093)
7.9ea 225g Butter, Melted and Hot
15oz 425g Cake Flour
1tsp 1tsp Salt
1ea 1ea Frutta Prima Original Tahitian Vanilla Beans (596102), Scraped

Place all of the ingredients in a blender and blend for about 20 seconds until all is homogenized. Strain the mixture
through a chinois.

Fill a siphon half-way with the mix and charge with five No.2 cartridges. Shake vigorously.

S’mores
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Oat Graham Dough

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American Metric Ingredients

16oz 454g Butter, Room Temperature

10oz 284g Dark Brown Sugar
2ea 2ea Eggs
12oz 340g Rolled Oats
10oz 284g AP Flour
0.2oz 5.5g Baking Soda
0.05oz 1.5g Baking powder
0.09oz 2.5g Salt

Lightly cream the butter and sugar. Add the eggs then oats, scraping down the bowl. Add the remainder of the dry
ingredients. Chill the dough before rolling. Roll the dough out on parchment paper, flipping as necessary in order to
prevent the dough from sticking. Bake at 325˚F/163°C with a low fan until golden brown.

S’mores Ganache
American Metric Ingredients

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28.2oz 800g Des Alpes Garnet 63% Couverture Coins (500009)
7.9oz 225g Butter
19.4oz 550g Milk
3.5oz 100g Pastry Ideale Inverted Sugar (505093)

Bring milk and inverted sugar to a boil. Pour over coins and whisk together to create emulsion. Whisk in butter. Spread
over baked oat graham dough and place in freezer to set.

Flavored Marshmallow
American Metric Ingredients

Flavored Egg Whites

5.3oz 150g Desired Base Liquid
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0.9oz 25g Egg White Powder

Shear the egg white powder with the 150g of desired liquid.

Marshmallow
17.6oz 500g Sugar
7.1oz 200g Water
3.5oz 100g Glucose Syrup
0.9oz 25g Gelatin Sheets
6.2oz 175g Flavored Egg Whites

In a 5qt mixer fit the whip and add the egg whites. Bring the sugar, glucose and water to 236°F/113°C and add to the
whipping egg whites. Melt the bloomed gelatin and add to the whipping egg whites. When full volume is reached and the
mixture is slightly warm, pour and spread over frozen ganache layer on s’more.

Passion Fruit Chicharones

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19
Chicharones

American Metric Ingredients

3.5oz 100g Tapioca Starch

2.8oz 80g Caramanfruit Passion Fruit Puree (583121)
As needed As needed Peanut Oil

Whisk together the starch and the puree in a pot and bring to a boil. Take a large cryovac bag and cut one
long side and the short side so that it opens like a book. Spray the bag with vegelene and wipe off the excess
oil. Pour some of the puree mixture down the middle and spread the mixture by picking up the bag (you can’t
spread with an offset, as the mixture thickens with pressure). Close up the bag and use a rolling pin to spread
out the mixture as best as possible, it should be about 1mm thick. Place on sheet pan and place in an oven
with full steam at 212°F/100°C for about 30 minutes, or until it becomes translucent. Once it has become
translucent, peel the top of the bag off and place in dehydrator for 3-4 hours. Heat oil up to 338°F/170°C.
Break off pieces of the dehydrated puree and fry in hot oil. Place on paper towel to drain.

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 Honey & Lavender Pâte de Fruit

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Honey & Lavender Pâte de Fruit
American Metric Ingredients

31.7oz 900g Sugar

21.2oz 600g Water,
½ea ½ea Frutta Prima Original Tahitian Vanilla Bean (596102), Scraoed
14.1oz 400g Acacia Honey (or similar light honey)
.4oz 10g Dried Lavender
.8oz 22g Low Methoxyl Pectin
.1oz 4g Pastry Ideale Citric Acid Powder (204220)

Blend sugar, water and the scraped vanilla bean together in a pot. Bring to a boil. Melt the honey slightly in
the microwave and whisk in to the sugar mixture. Bring to a boil, remove from heat, and infuse with dried
lavender for 10-20 minutes. Strain out the lavender and bring mixture back up to a boil while continuously
mixing. Add in the pectin and return to a boil, continue to boil for 1 minute. Removed from heat and add citric
acid. Pour in to sheet pan, frame or mold and place in refrigerator to set.

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 Passion Fruit Caviar

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Passion Fruit Caviar
American Metric Ingredients

As needed As needed Canola Oil

1.8oz 50g Sugar
3.5oz 100g Water
5.3oz 150g Caramanfruit Passion Fruit Puree (583121 (Or other puree)
.08g 2.5g Texturas Agar(622009)

Pour canola oil in a deep container and place in freezer, keep it there until ready to use. Bring sugar, water and puree to
a boil. Shear in agar and return to boil. Remove oil from freezer and, using a syringe, drop the agar mixture in to the cold
oil and allow to set for a few seconds. Use a slotted spoon to remove them from the oil and wash them off in water.

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