For the Crust: • 1 cup flour • 1/4 cup powdered sugar • 1/2 cup butter • Dash salt For the Filling: • 1/2 cup The Perfect Purée Passion Fruit Concentrate, thawed • 3/4 cup sugar • 2 eggs • 2 tbsp. flour • 1/2 tsp. baking powder For...
• 500 g. The Perfect Purée Yuzu Luxe Sour blend, thawed • 2 tbsp. The Perfect Purée Chipotle Sour blend, thawed • 950 g. water • 400 g. granulated sugar • 107 g. atomized glucose • 10 g. trimoline, or inverted sugar • 9 g. sorbet stabilizer...
For the German Chocolate Cake: • 37 g. cocoa powder • 1 tbsp. coffee extract • 120 g. boiling water • 1 tbsp. vanilla extract • 118 g. buttermilk • 220 g. butter, room temperature • 333 g. sugar • 4 eggs • 3 3/10 g. baking soda...
• 16 oz. The Perfect Purée Strawberry Puree, thawed • 16 oz. The Perfect Purée Kiwi Puree, thawed • 4 oz. sour cream • 4 oz. whipping cream • 8 oz. dry white table wine • 1 cup sifted confectioner’s sugar Method: 1. In a bowl stir together...
