• 2 cups The Perfect Purée Apricot Puree, thawed • 32 oz. heavy cream • 8 egg yolks • 8 oz. sugar • 1 pinch salt • 10 croissants, large • 2 oz. butter, unsalted • 1 tsp. cinnamon, ground Method: 1. Butter the inside of a 10″ cake...
For the Macaroon Cake: • 8 oz. confectioner’s sugar • 5 oz. almond flour • 1 oz. cocoa powder • 1/2 cup chopped pistachios • 4 egg whites Method for the Macaroon Cake: 1. Combine sugar, almond flour and cocoa powder. Sift and mix with...
Ingredients for Marinade: 8 oz. The Perfect Purée Green Apple Puree, thawed 4 oz. The Perfect Purée Sweet Ginger, thawed 6 – 8 oz. N.Y. strip steaks 3 oz. Maker’s Mark Bourbon salt & pepper, to taste Method for Strip Steak: Combine and stir all the...