pjm333

Apple Tart Tatin !

Been using this recipe for years with great success, I use frozen egg whites/thawed right out of the fridge. Macaroons 300 Degrees Convection Oven 2 # 10X 1 # Blanched Almond Flour 2 Cups egg whites 1 Cup Superfine Sugar Coloring either dry or wet Sift 10X & Almond Flour, Beat whites till stiff and add sugar & beat till sugar is dissolved & add color. Fold in 10X mixture in 3 stages, pipe out onto silpat & I let sit about 10 minutes and bake for 13 to 15 minutes.

Passion Fruit Tart !

Chocolate Cream Pie !

Apple Caramel Tart

buche de noel

Palmiers

Lemon Mousse Cake !

Caramel Chocolate Tarts !

Apple Tarte Tatin

I used to make this at a hotel I worked at for brunch, Brulee 2 1/2 qts heavy cream 13 oz sugar 34 oz egg yolks 10 gelatin 2 vanilla beans split 2 t salt Soak gelatin & drain. Bring cream & vanilla bean to boil, mix sugar & yolks then add cream. Return mixture to stove & thicken then strain and add gelatin. Add to brulee dishes.

chocolate macarons

1 part simple syrup & 2 parts coconut puree and a little glucose powder

Passion Fruit Napoleon Coconut Sorbet !

Yogurt Panna Cotta with gorgonzola dolce & walnut crumble, strawberry sorbet.

apple aux bretons

Mint White Chocolate Torte

Pineapple Kiwi White Chocolate Parfait

tiramisu

You can use any puree (raspberry, passion etc) in this recipe. Spray 1 flat sheet pan with non stick spray and add parchment and spray again. 2 CUPS PUREE 24 GELATIN SHEETS/SOFTENED 1 1/2 CUPS WATER 6 CUPS SUGAR 2 1/2 CUPS LIGHT CORN SYRUP MIX THE PUREE AND GELATIN IN A 20 QT MIXING BOWL, COOK WATER,SUGAR AND CORN SYRUP TO 235 DEGREES AND ADD TO PUREE & GELATIN MIX. BEAT AT HIGH SPEED UNTIL VERY THICK, ABOUT 10 MINUTES. YOU CANNOT OVER BEAT THIS RECIPE. ADD TO SHEET PAN AND CHILL 2 TO 3 HRS. CUT INTO DESIRED SHAPE AND ROLL IN SIFTED 10X AND LET AIR DRY AT ROOM TEMP ABOUT 24 HRS.

Anyone know where I can purchase frozen egg yolks online in the 2 cup or 5 # container ? Thanks

Tri2cook, I will take any recipe that you can send, thank you. The book Alinea book looks interesting, thanks for pointing that out. patrick

Anyone have any of alex stupak's recipes "soft chocolate" etc ? Thanks in advance..

passion fruit choc napolian

Here is a recipe for marshmallow, I never made coconut but I would just replace the 2 cups of fruit puree with 1 cup cocnut milk & 1 cup coco lopez ?? Marshmallow 2 cups fruit puree 24 gelatin leaves, soaked and drained 1 1/2 cups water 6 cups sugar 2 1/2 cups light corn syrup Spray 1 sheet pan with non stick spray and line with parchment paper and spray again. Place the fruit puree and gelatin in a 20 qt mixer. Cook sugar, water and corn syrup to 240 degrees add to bowl with puree and gelatin, beat at low speed first to mix then at high speed and beat stiff. It will triple in volume, you cant over beat this mix. Add to sheet pan and spread even & chill, cut into strips and roll in sifted 10X and cut into pieces and roll in 10X again and dry at room temp.