=make

  1. E

    Ice Cream Base II

    2 qt 1/2 & 1/2 16 oz glucose - 20 yolks 8 oz sugar 1 tsp vanilla =Make 24 hrs in advance, whip well before freezing in machine.
  2. E

    Ice Cream Base I

    1 qt milk 10 oz cream fraiche - 12 yolks 12 oz sugar =Make like creme Anglaise.
  3. E

    Honey Ice Cream

    2.25 c milk 0.5 c honey - 6 yolks 5 Tbsp sugar =Make like creme Anglaise, freeze in machine.
  4. E

    Pain Sucrée

    9 g yeast 175 ml milk - 450 g flour 50 g butter - 55 g sugar 1 tsp salt 1 egg 115 ml water =Make pouliche with 1., sablee 2., add 3., then 1. after a rise
  5. E

    Pain Complete

    1 kg flour - whole wheat 40-50 g levure - cake 18 g salt ~700 ml water =Make levure, let rise, cut into rest of dough
  6. E

    Cream of Spinach Gratin

    Spinach - washed and picked - onion roux milk thyme, bay leaf =Make bechamel from 2., saute spinach, add bechamel.
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