• Glass tuille (to assemble and serve) • Chocolate garnish (to assemble and serve) Hazelnut Streusel: • 110 g. hazelnuts • 90 g. flour • 90 g. brown sugar • 100 g. butter Method: 1. Mix the hazelnuts, flour, brown sugar and butter in the Hobart...
• 10 oz. The Perfect Purée Green Apple Puree, thawed • 1 lb. cream cheese • 4 oz. heavy cream (40% milkfat) • 1 egg • 3 oz. maple syrup • 1 cup graham cracker crumbs Method: 1. Preheat oven to 400°F. 2. Mix cream cheese (at room temperature) with...
Ingredients for Gingerbread Cookies: 3-4 tsp. The Perfect Purée Sweet Ginger, thawed ½ cup unsalted butter, softened ½ cup granulated sugar 4 oz. blackstrap or dark molasses 1 large egg 3 cups all-purpose flour ½ tsp. baking soda ½ tsp. ground cinnamon ¼ tsp. ground...
Ingredients for Ginger and Lemon Sandwich Cookies: 5 ½ tbsp. The Perfect Purée Sweet Ginger, thawed 7 oz. all purpose flour 1 tsp. baking powder ½ tsp. cinnamon ¼ tsp. salt 6 oz. butter, softened 9 oz. sugar, granulated 1 egg 5 ½ oz. dark molasses 2 tsp. water...
