Ingredients
2 large eggs
Pinch salt
1/2 c. granulated sugar
Finely grated zest of 1 orange
1 teaspoon orange flower water
1 cup all-purpose flour
8 tablespoons (1 stick) unsalted butter, melted and cooled
Confectioners’ sugar for finishing

Method
Heat oven to 375F. Whisk eggs and salt together. Whisk in granulated sugar in a stream, then orange zest and orange flower water. Fold in flour, then melted butter. Fill madeleine pans 2/3 full. Bake about 20 minutes, until firm and golden. Unmold, cool, dust lightly with confectioners’ sugar.

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Preheat oven 350° (after baking cheese cake raise temp to 425° for topping)

Crust
5 oz graham crackers
3 tbs sugar
6 tbs margarine melted

Process graham crackers in food processor.

Combine sugar graham cracker crumbs, and melted butter.

Press into bottom and up the sides of a 9” spring form pan that is sprayed or lightly oiled.

Bake for 10 minutes at 350˚.  Set crust aside.

Filling
2 pkgs. Vegan “Cream Cheese” *
½ cup sour cream replacement from 1 pint container – reserve rest for topping.*
¾ cups sugar
Egg replacement equivalent to 3 eggs**  
1 tsp vanilla

Follow egg replacement directions for ratio of mix to water. Beat the egg replacement until it is thick and creamy. I use an electric hand mixer. It is okay if not all of it is dissolved. Set aside.

Do not over mix this batter. It will cause the incorporation of air. Substitute cream cheese also liquefies too much if it is over beaten.

Cream the “sour cream”, “cream cheese” and egg replacer on medium speed of mixer until well combined and there are no more lumps – about 30 seconds to a minute will do. Scrape bottom and sides of bowl after 30 seconds.

Gradually add the sugar and vanilla mixing well. Scrape bottom and sides of bowl.

Pour in prepared pan and bake for 45 minutes.

Remove from oven and let stand for 15 minutes while topping is prepared.

RAISE OVEN TEMP TO 425°

Topping
1 ½ cups (remainder) of sour cream
3 tbs sugar
1 tsp sugar

Mix together well and pour on top of cheese cake. Bake for 8 minutes.

Let cool thoroughly.

If you prefer fruit topping skip sour cream topping, add fruit and continue to bake about 8 minutes.

Please note tofu cheese cake is done when the middle is almost set but slightly jiggles. It will continue to bake after it is removed from the oven. Do not over bake.

When cake is removed from oven loosen the top edges by running the tip of a knife between the top edge of cake and the side of pan. Cake will pull away from the pan as it cools.

Let cool for about an hour on wire rack before removing from pan.

Refrigerate for at least 2 hours. These cakes taste better if left to sit for at least a day as it will take on the consistency of real cheese cake.

*Tofutti Brand Better Than Cream Cheese & Sour Supreme gives great results
** This is a personal choice. I use Bob’s Red Mill, others recommend Ener-G Egg Replacer

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4 egg whites
1 cup sugar

1) Bring 2 cups water to a simmer in a medium-sized saucepot. 

2) Place the egg whites and sugar in the bowl of a stand mixer.  Whisk the mixture over the pot of simmering water until the eggs feel warmer than room temperature to the touch (about 110 degrees).

3) Immediately place bowl onto mixer stand and whip with the beater attachment until you reach stiff peak stage.

4) Prepare baking sheets with parchment paper and preheat oven to 250 degrees.

5) Pipe meringue into small nests or bowls using a pastry bag fitted with a small tip.

6) Bake for 1 ½ hours.  Fill with ice cream or pastry cream!

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8 egg yolk
2/3 cup sugar
¼ cup flour
2 cups whole milk
2 tbsps vanilla bean paste or extract

1) In a medium bowl, whisk together the yolks and sugar.  Add in vanilla (or any other flavoring) and flour.  Whisk for another minute until smooth.

2) Bring whole milk to a simmer.  Add half of the milk to the egg mixture, whisking for about a minute.

3) Stir the egg/milk mixture back into the pot and stir the contents over medium heat until it thickens.

4) Remove from heat, cover with plastic and refrigerate until cool.

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2/3 cup almond flour   (75 g)
5 egg whites, room temp
½ cup + 1 tsp flour   (75 g)
1 ¾ cup powdered sugar (180 g)
½ vanilla bean
5 ½ ounces brown butter (150 g)

1) To make browned butter, melt butter in a small saucepan over medium-low heat until just brown.  Remove from heat and set aside.

2) In a medium bowl, whisk together the sugar, flour, almond flour and vanilla bean.

3) Add the egg whites, one at a time, all the while whisking.  Stir in the browned butter.

4) Refrigerate for one hour.

5) Pour into mold and bake at 400 for 8-12 minutes, depending on the size of your mold.

Variation:
Pistachio Chocolate: Replace a third of the almond flour with ground pistachios, or add ground pistachios to the mixture. Once you’ve poured the financiers in the molds, sprinkle finely chopped chocolate over the financiers.  Bake as directed.

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recipe makes 1 9-inch pie 

For the filling:
2 cups whole milk
6 large egg yolks
1/2 cup light brown sugar
1/3 cup cornstarch, sifted
Pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter

2 ripe bananas, sliced
10 fresh strawberries, sliced 

For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

For the tart crust, if not using mini Dufour shells:
1 1/2 cups all-purpose flour
1/2 cups powdered sugar
1/4 teaspoon salt
1 stick plus 1 tablespoons (9 tablespoons) unsalted butter, cold or frozen, cut into cubes
1 large egg yolk

To make the tart crust:

Put the flour, powdered sugar and salt in a food processor fit the blade attachment.  Pulse a few times to combine.  Scatter the pieces of cold butter over the dry ingredients and pulse until the butter is coarsely cut in.  There will be pieces of butter that are the size of oatmeal flakes and butter the size of peas.  Beat the egg yolk with a fork and add a little of the egg yolk at a time to the flour mixture.  Pulse for 10 seconds at a time.  When the egg is in, process in longer pulses until the dough forms clumps and curds.  Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that may have escaped mixing.  

Butter a 9-inch fluted tart pan with a removable bottom.  Press the dough evenly over the bottom and the sides of the pan.  Press the crust so that the pieces cling to one another, but not so hard that the crust loses its crumbly texture.  Freeze the crust for at least 30 minutes before baking.  

Preheat the oven to 375 degrees F.  Butter the shiny side of a piece of foil and fit the foil, butter side down, tightly against the frozen crust.  Put the tart pan on a baking sheet and bake for 25 minutes.  Carefully remove the foil.  If the crust is puffed, gently press it down with your fingers. Bake the uncovered crust for 8 to 10 more minutes on the baking sheet.  Keep an eye on the crust.  It will brown quickly. Remove from the oven and allow to cool completely before filling.  

To make the filling:
Bring the milk to a boil in a small saucepan.  

In a large, heavy-bottom saucepan, whisk the yolks together with the brown sugar, cornstarch and salt until well blended and thick.  Whisking without stopping, drizzle about 1/4 cup of the hot milk into the egg mixture, warming the eggs so they don’t cook and curdle.  Still whisking, slowly add the rest of the hot milk in a steady stream.  

Place the pan over medium heat and, whisking constantly (make sure to get the edges of the pan), bring the mixture to a boil.  Boil, still whisking for one minute before removing from the pan from the heat.  Mixture will be thick and silky.  Be warned, once the mixture starts to boil, it will thicken very quickly.  Don’t be afraid to remove the pan from the flame to whisk it smooth.  

Whisk in the vanilla extract.  Let stand for 5 minutes then whisk in the butter, stirring until fully incorporated and the custard is smooth and silky.  Transfer custard to a medium bowl.  Cover with plastic wrap so that the plastic touches the surface of the custard and refrigerate until cold throughout.  Custard can be refrigerated up to three days.  

When ready to assemble the pie, slice bananas and strawberries into thin, round slices.  

Whisk the cold custard to loosen.  Add a handful of banana slices.  Stir.  

Arrange a thin layer of banana slices on the bottom of the tart shell.  Arrange a thin layer of strawberries atop the bananas.  Reserve some strawberries for topping the pie. Top with banana custard.  Smooth out a refrigerate while you make the whipped cream.  

For the topping:  
With a hand mixer in a large bowl, beat heavy cream until it just starts to thicken.  Add powdered sugar and vanilla extract.  Continue to beat until the cream holds stiff peaks.  With a rubber spatula, spoon whipped cream onto banana cream pie filling.  Top with sliced strawberries.  

Serve pie immediately or refrigerate for several hours before serving.  This pie is best served the day it is made, but also isn’t too shabby the next day for a breakfast treat.  

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Nonstick vegetable oil spray
9                      Chocolate Graham Crackers (about 5 ounces)
4T                    Unsalted Butter, room temperature, divided
1t                     Honey
1 Cup               Whipping Cream
2 t                    Dried Lavender Blossoms
12 ozs.             Semisweet Chocolate Chips
1T                    Unsweetened Cocoa Powder
Pinch               Kosher Salt

Preparation
Preheat oven to 350°F. Spray 9-inch diameter tart pan with removable bottom with nonstick spray. Grind graham crackers with 3 tablespoons butter and honey in processor until fine crumbs form. Press crumbs evenly onto bottom (not up sides) of prepared tart pan. Bake until set, about 10 minutes. Cool.

Bring cream and lavender just to boil in small saucepan. Reduce heat to low and simmer 5 minutes. Place chocolate in medium saucepan. Strain hot cream mixture into saucepan with chocolate. Stir over medium-low heat just until melted and smooth. Add cocoa powder and remaining 1 tablespoon butter; stir until melted and smooth. Pour chocolate mixture over crust in tart pan. Chill at least 45 minutes (chocolate will be slightly soft after 45 minutes and firm after 2 hours). Cut into wedges and serve. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Let stand at room temperature 1 hour before serving.

Interpreted from epicurious.com recipe, “Chocolate & Honey Tart.”

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Yield 2 cups

Ingredients:

16 ounces dark or semi-sweet chocolate, chopped (preferably Valrhona)
1 ½ cups heavy cream
½ tsp vanilla paste

Procedure: 

1. Chop or break chocolate into small pieces (makes them easier to melt).
2. Add cream to saucepan and bring to a simmer being careful to not allow to boil. Add chocolate and stir until melted and smooth.
3. Add vanilla paste and stir until combined.
4. Place fondue pot on low flame and start dipping.

Best items to dip; strawberries, raspberries, bananas, graham crackers, marshmallows, and pound cake.

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-          Chocolate sweet dough:

-          In a mixer with the paddle attachment, mix well 7 oz butter with 3 oz of powdered sugar until creamy.

-          Add one by one 5 eggs mix well.

-          Add 11 oz All Purpose flour, 3 oz almond powder, 1.25 oz cocoa powder and 0.25 oz baking powder.

-          Mix well refrigerate 4 hours.

-          Roll the dough to ¼ “, cut in heart shapes then cut half of the hearts the center with a smaller cutter.

-          Bake at 350° for 15 minutes.

-          Once cooled, sandwich the cookies with raspberry marmalade.

-          Decorate the top with chocolate or powdered sugar.

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Raspberry jelly:

-          Bring to a boil 1 cup of raspberry puree with 4 oz of sugar.

-          Add 5 bloomed gelatin sheets then add 1 cup of cold raspberry puree.

-          Place in flexi molds and freeze.

Chocolate raspberry mousse:

-          Whisk 8 yolks with 6 oz of sugar.

-          Bring to a boil 2.5 cups cream with 1.5 cups of raspberry puree.

-          Temper the yolks mixture, blend in the cream then cook to the “nappe”.

-          Add 8 gelatin sheets then 10 oz of 75% “Los Rios” chocolate.

-          Fold in 1 Qt of whipped cream.

-          Fill the molds half way, place a frozen jelly in the center then fill top the top with mousse.

-          Place in the freezer until hard.

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