Ingredients for Peach Ginger Donuts: 157 g. water 8 g. fresh yeast 250 g. AP Flour 80 g. milk 57 g. butter (softened) 65 g. sugar 275 g. AP Flour 6 g. salt 30 g. milk powder 43 g. fresh yeast 5 large egg yolks sugar (as needed) cinnamon (as needed) Method Peach Ginger...
Ingredients for Red Sangria Macarons: 185 g. almond flour 180 g. powdered sugar 5 g. salt 70 g. egg whites 185 g. sugar water (as needed) 75 g. egg whites 1 tbsp. sugar coloring (as needed) Method for Red Sangria Macarons: Preheat the oven to 325°. Sift together your...
Ingredients for Cucumber Lime Parfait Glacé: 12 g. The Perfect Puree Lime Zest, thawed 500 g. cucumber puree 150 g. sugar 80 g. yolk 10 g. gelatin 225 g. cream Method for Cucumber Lime Parfait Glacé: Bloom gelatin. Combine cucumber puree and Lime Zest. Add the sugar...
Ingredients for Key Lime Plated Dessert: 20 g. The Perfect Purée Lime Zest, thawed 25 g. The Perfect Purée Key Lime Concentrate, thawed 380 g. heavy cream 36 g. gelatin mass 370 g. white chocolate 400 g. heavy cream Method for Key Lime Plated Dessert: Boil 380g...
Ingredients for Coconut Lime Sorbet: 1,000 g. The Perfect Purée Coconut Puree, thawed 30 g. The Perfect Purée Lime Zest, thawed 1 can of Coconut Milk 400 g. Simple Syrup 2:1 ratio 70 g. Lime Juice Method for Coconut Lime Sorbet: Add the coconut puree, coconut milk,...
