RECIPES
Tiramisu
Tiramisu
4 to 5 eggs
60 gr + 60 gr of sugar
8 oz of mascarpone
1 vanilla beans
1 pinch of salt
2 cup of fresh brew espresso
1 box of Ladyfingers
2 tbsp of Rhum
1) Separate yolks and whites, whip yolks with first 60 gr of sugar until soft peak. In a separate bowl do the same for the white to create a meringue with other 60 gr of sugar
2) Add vanilla, salt, mascarpone to the whipped yolks.
3) Delicately incorporated meringue to yolks mascarpone mix.
4) Mix fresh brew espresso with rum and start building the tiramisu layer by layer.
5) Finish with cocoa powder
60 gr + 60 gr of sugar
8 oz of mascarpone
1 vanilla beans
1 pinch of salt
2 cup of fresh brew espresso
1 box of Ladyfingers
2 tbsp of Rhum
1) Separate yolks and whites, whip yolks with first 60 gr of sugar until soft peak. In a separate bowl do the same for the white to create a meringue with other 60 gr of sugar
2) Add vanilla, salt, mascarpone to the whipped yolks.
3) Delicately incorporated meringue to yolks mascarpone mix.
4) Mix fresh brew espresso with rum and start building the tiramisu layer by layer.
5) Finish with cocoa powder
Banana Bread
Banana Bread
3 Ripe Banana (250gr)
Half a lemon juiced
200 gr Sugar
2 Eggs
200gr Flour
15 gr Baking Powder
2,5 gr Baking Soda
75 gr Melted Butter
1/2 tsp Vanilla Paste or Extract
1/4 tsp Grated Nutmeg
Mix everything with a fork.
Baked at 300 F for 1 hour
Half a lemon juiced
200 gr Sugar
2 Eggs
200gr Flour
15 gr Baking Powder
2,5 gr Baking Soda
75 gr Melted Butter
1/2 tsp Vanilla Paste or Extract
1/4 tsp Grated Nutmeg
Mix everything with a fork.
Baked at 300 F for 1 hour
Chocolate Brush
Chocolate Brush
1 cup of hot water
1/2 cup of light corn syrup
12 oz of chopped chocolate
Mix everyting
Use to decorate plates
1/2 cup of light corn syrup
12 oz of chopped chocolate
Mix everyting
Use to decorate plates
Focaccia
Focaccia
950 ml Warm water (32C/90F)
14 gr Dry yeast
1 tsp Salt
2 tbsp Olive oil
1,2 KG Bread flour
Mix everything in stand mixer
Let it rest for 30 min
Fold on it self 3 to 4 times and let it rest another 30 min
Cooked for 30 min at 425F
14 gr Dry yeast
1 tsp Salt
2 tbsp Olive oil
1,2 KG Bread flour
Mix everything in stand mixer
Let it rest for 30 min
Fold on it self 3 to 4 times and let it rest another 30 min
Cooked for 30 min at 425F
Flag Cake
Flag Cake
For the cake mix :
2 sticks butter (226 gr)
1 cup sugar (201gr)
1 cup honey (336 gr)
4 eggs
2 cups yogurt (454 gr)
1 tsp vanilla Extract
4 cups flour (512gr)
2 tsp baking soda (9,6gr)
2 tsp baking Powder (9,6gr)
1 tsp salt (4,8gr)
1 cup buttermilk (250ml)
For the syrup :
1 cup sugar
1 cup water
1 tsp vanilla extract
1) Mix butter, sugar and honey
2) Add one by one eggs to the mix butter sugar honey.
3) Add yogurt and vanilla.
4) Add flour, b. soda, b. powder and salt.
5) Add buttermilk.
6) Bake at 325F/160C for 25-30 min.
8) Slice the cake in 3 egal layer parts.
9) Add the syrup to sliced cake.
10) For the cream follow creme diplomate recipe.
2 sticks butter (226 gr)
1 cup sugar (201gr)
1 cup honey (336 gr)
4 eggs
2 cups yogurt (454 gr)
1 tsp vanilla Extract
4 cups flour (512gr)
2 tsp baking soda (9,6gr)
2 tsp baking Powder (9,6gr)
1 tsp salt (4,8gr)
1 cup buttermilk (250ml)
For the syrup :
1 cup sugar
1 cup water
1 tsp vanilla extract
1) Mix butter, sugar and honey
2) Add one by one eggs to the mix butter sugar honey.
3) Add yogurt and vanilla.
4) Add flour, b. soda, b. powder and salt.
5) Add buttermilk.
6) Bake at 325F/160C for 25-30 min.
8) Slice the cake in 3 egal layer parts.
9) Add the syrup to sliced cake.
10) For the cream follow creme diplomate recipe.