Ingredients for Base Syrup: • 500 g. water • 150 g. sugar • 60 g. glucose Ingredients for Yuzu Juniper Thyme Sorbet Mix: • 500 g. base syrup (from above) • 180 g. The Perfect Purée Yuzu Juniper Thyme Syrup • 30 g. fresh lemon juice • 4 g. sorbet stabilizer (optional)...
Ingredients for Blitz Puff: • 330 g. AP flour • 7 g. salt • 380 g. unsalted butter, cubed + cold • 153 g. iced water Ingredients for Filling: • 425 g. whole milk ricotta • 150 g. Boursin cheese • 170 g. Italian cheese blend • 70 g. The Perfect Purée Yuzu Juniper Thyme...
Ingredients for Tangzhong: • 175 g. whole milk • 35 g. bread flour Ingredients for Final Dough: • 4 ea. eggs • 32 g. whole milk • 3 g. honey • 465 g. bread flour • 8 g. instant yeast • 13 g. salt • 75 g. granulated sugar • 262 g. unsalted butter, pliable Ingredients...
Ingredients for Pain De Genes: • 650 g. almond paste • 10 ea. eggs, separated • 70 g. trimoline • 10 g. salt • 120 g. flour • 220 g. unsalted butter, melted • The Perfect Purée Plum Gochu Syrup, as needed Ingredients for Plum Jam: • 907 g. black plums • 160 g. sugar •...
Ingredients for Feta, Olive, Onion Scones: • 368 g. ap flour • 14 g. baking powder • 7 g. salt • 170 g. unsalted butter, cubed + cold • 110 g. red onion, lightly sautéed • 90 g. kalamata olives, chopped • 150 g. feta cheese crumbles • 1 ½ tsp. dried italian seasoning...
