Ingredients for Toasted Pretzel Cake: • 170 g. salted mini pretzels • 182 g. cake flour • 408 g. sugar • 6 g. baking powder • 2 g. baking soda • 2 g. salt • 108 g. neutral oil • 182 g. unsalted butter, softened • 4 eggs, rtp • 270 ea. buttermilk, rtp • ½ tbsp. vanilla...
Ingredients for Milk Chocolate Cremeux: • 500 g. The Perfect Purée Soursop Puree, thawed • 150 g. whole eggs • 150 g. egg yolks • 112 g. granulated sugar • 1 ea. gelatin sheets • 295 g. milk chocolate, chopped • 60 g. dark chocolate Method for Milk Chocolate Cremeux:...
Ingredients for Blackberry Michelada: • 2 oz. The Perfect Purée Blackberry Puree, thawed • 1 oz. lime juice • ¾ oz. hot sauce • bar spoon of salt • Monopolio Mexican Lager or Atlética Mexican lager-style non-alcoholic beer Method for Blackberry Michelada: Add all...
Ingredients for Valencia’s Michelada: • ½ oz valencia orange juice • ¾ oz. cucumber juice • ¾ oz. The Perfect Purée Key Lime Concentrate, thawed • ¾ oz. hot sauce • bar spoon of salt • Monopolio Mexican Lager or Atlética Mexican lager-style non-alcoholic beer Method...
Ingredients for Mr. Manguito: • ½ oz. light agave nectar • ¾ oz. milk • ¾ oz. Ancho Reyes Verde • ¾ oz. lime juice • 1 oz. The Perfect Purée Mango Puree, thawed • 2 oz. Yola Mezcal • edible coral tuile Method for Mr. Manguito: Add all ingredients to a shaker, apply a...
