=blanche

  1. E

    Souffle Simple

    2 yolks 65 g sugar - 4 whites 35 g sugar - 30 g sugar 3-4Tbsp jus-fruit =Blanche 1., meringue 2., fold in 3.
  2. E

    Genoise Chocolate

    6 eggs 185 g sugar - 120 g flour 50 g cocoa 7 g baking powd (optional) - 70 g butter fondue (optional) =Blanche 1. over heat, sift & fold in 2., add 3. quickly
  3. E

    Genoise Chocolate

    6 eggs 180 g sugar - 80 g flour 80 g cocoa 20 g cornstarch salt ,van 0.5 tsp b.powd =Blanche 1., sift & fold in 2. Best served immediatly 175C ~25mns
  4. E

    Almond Cream

    60 g butter ramolli 60 g sugar - 1 egg 1 tsp rum - 60 g almonds en pdre 10 g flour =Blanche 1., beat in 2., stir in 3.
  5. E

    Butterscotch & Choco Cookies

    2 lb butter 2 lb sugar brown 2 tsp salt 2 tsp vanilla 4 eggs - 2 lb flour 2 lb chocolate - chopped =Blanche 1., mix in 2. 400F ~6-8mns
  6. E

    Truffles Chocolate

    180 g chocolate - melted 120 g butter 2 yolks - 1.3 c sugar - powdered 2 tsp vanilla =Blanche 2., add 1., add 3. slowly
  7. E

    White Chocolate Cheesecake

    6 lb cream cheese 8 oz sugar 6 oz butter 6 oz cream - 12 eggs 30 oz choco blanc 3 Tbsp van. 6 oz cream cocoa salt =Blanche 1., add 2. in order. Cook carefully
  8. E

    Buttercream - Praline

    14 oz praline 24 oz butter - 6 whites 21 oz sugar - boulé ~2 oz amaretto =Blanche 1., Italienne meringue 2., fold together.
  9. E

    Joconde

    3 eggs 225 g TPT - 30 g flour - 3 whites 30 g sugar fin 22 g butter =Blanche 1., add 2., fold in 3. & add 4. last 425F
  10. E

    Watercress Flan

    1 qt milk 12 oz cream 8 clove garlic - 10 eggs 4 yolks 6-8 oz cream cresson ~1 Tbsp s&p 0.5 tsp nutmeg =Blanche 1. together, let infuse. Strain & proceed for custard.
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