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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Genoise (Light Sponge Cake)
3 tablespoons melted unsalted butter
1/2 cup cake flour
1/3 cup unsweetened Dutch-processed cocoa powder
4 large eggs
2/3 cup granulated sugar

1) Preheat oven to 350.  In a small bowl, sift together the cocoa powder and cake flour.
2) Take a medium saucepot and fill it 1/3 of the way with water.  Bring to a simmer and turn the heat down to medium.
3) Place the eggs and sugar in the bowl of a stand mixer and whisk for a minute or so.  Place the bowl over the simmering water and whisk until light and fluffy (about 3-4 minutes).  Immediately return to the stand and using the whisk attachment, whip another 4-5 minutes.
4) Pour the egg and sugar mixture into a wide bowl.  Fold the flour mixture in thirds, careful not to deflate the eggs.�
5) Pour a ¼ cup or so of the batter and mix it in the butter.  Add this butter mixture back into your cake batter and mix until just combined.
6) Pour the batter into a parchment-paper lined half sheet pan (or jellyroll pan).
7) Bake for 10-12 minutes, or until it springs back to the touch.

Honey Almond Chocolate Mousse
8 egg yolks, room temperature                                                  �
5 oz honey
2 cups chopped bittersweet chocolate, melted                                 
2 cups heavy cream, whipped

1) Using the whisk attachment, beat the yolks on high for 3 minutes, or until they almost triple in size.
2) Bring the honey to a simmer in a small saucepot.
3) With the mixer beating on medium speed, pour the honey in a slow, steady stream.
4) Continue beating the egg and honey mixture until the bowl cools to room temperature.
5) Fold in the melted chocolate.
6) Set aside and allow to cool in the fridge for one hour.
7) Fold in the whipped cream.

Chocolate Buttercream:
4 eggs                       �
2 cups sugar
1 cup water             �
1 tsp cream of tartar
1 lb butter, at room temperature
1 cup melted bittersweet chocolate, melted.

1) Place a saucepot filled 1/3 of the way up with water on the stove and bring to a boil.
2) Place the eggs in the bowl of a stand mixer. Whisk the eggs and place the bowl over the saucepot of simmering water.  Whisk continuously until the mixture feels warm to the touch.  Bring the eggs immediately to your mixer and using the whisk attachment, whip the eggs until they triple in volume.
3) While the eggs are whipping away, place the sugar, water and cream of tartar in a saucepot and bring to a heavy boil (240 degrees).
4) With the mixer on medium speed, pour the sugar syrup over the eggs in a slow, steady stream.  Continue beating for 10-15 minutes, or until the bowl cools to room temperature.
5) Add the butter, one pat at a time, until the mixture thickens.  Turn the mixer to high speed for 2 minutes.  Pour in the melted chocolate.

Meringue Mushrooms
2 egg whites, at room temperature         �
1/4 tsp cream of tartar
1/2 cup granulated sugar                  
1/4 cup cocoa powder
a handful of melted chocolate chips (white, preferably)

1) Preheat your oven to 200F.  Line two cookie sheets with parchment paper.  Prepare a pastry bag with medium round tip.
2) Using a stand or hand-held mixer, whip the egg whites with the cream of tartar.  Once soft peaks form, begin adding the sugar in a slow stream.
3) Once you have reached shiny stiff peaks, stop your mixer and immediately fill your pastry bag halfway with the meringue.
4) Pipe stems on one of the cookie sheets and round domes on the other.
5) Bake the mushrooms for 90 minutes and allow to cool for one hour.
6) Melt the chocolate and after piercing a small hole in the middle of the bottom of the caps, place the stem with a bit of chocolate in the hole. Dust with cocoa powder!

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Ginger Cookies
2- 1/4 sticks butter, room temperature                       �
1- 1/4 cups powdered sugar
1 egg                                                                          �
3-1/2 cups flour
1/4 tsp sea salt                                                          �
1/2 tsp cinnamon
1 /2 tsp fresh grated ginger                                          �
1/2 tsp baking powder
1 egg, plus 1/2 tsp water                                             �
1/4 cup raw sugar

1) Using a stand or hand mixer, cream the butter and powdered sugar.
2) Add the egg, sea salt, cinnamon and ginger. Beat for 2 minutes.
3) Whisk together the baking powder and flour. Add to the butter and mix until just combined.
4) Shape dough into a flat disc and wrap tightly in plastic. Refrigerate for 1 hour.
5) Roll the dough out to about a 1/4″ thickness and cut out into desired shapes with cookie cutters. Place cookies on parchment-paper lined cookie sheets.
6) Using a fork or whisk, beat the remaining egg and water. Lightly coat this egg wash on the cookies with a pastry brush and sprinkle raw sugar over the wash.
7) Bake cookies at 350 until just the edges are golden.

Delicate Chocolate Cookies:
350g butter, at room temperature                   �
150 g sugar
1 egg                                                              �
100g almond powder
50g cocoa powder                                         �
400g pastry flour

1) Cream the butter and sugar together using a stand or hand-held mixer.
2) Add the egg and mix, then scrape.  Continue mixing.
3) In a small bowl, whisk together the cocoa, flour and almond flour.
4) Add the flours to the butter mixture and mix until just combined.
5) Wrap tightly and refrigerate for one hour.
6) Lightly flour your work surface with a little flour and cocoa powder.  Roll the dough out and cut out using cookie cutters.
7) Place cookies on parchment paper and bake at 350 for 6-10 minutes, depending on the size of the cookie.

Pumpkin Ice Cream:
400 grams whole milk                                      �
150 grams heavy cream
1/2 tsp ground cinnamon                              �
1/4 tsp nutmeg
170 grams sugar                                           �
70 grams egg yolks
200 grams pumpkin puree

1) In a medium saucepan, heat the milk, heavy cream, half of the sugar and the spices. In a separate bowl, whisk together the egg yolks and the rest of the sugar.
2) Bring the milk to a simmer.  Pour half the milk onto the egg while whisking.  Pour this back into the saucepan and stir until the mixture coats the back of a spoon.
3) Pour and strain this custard through a sieve into a clean bowl. Mix the pumpkin puree.
4) Place this mixture in the freezer for one hour, mixing occasionally.
5) Churn in your ice cream maker until finished.
6) Pour into quarter sheet pan and freeze for at least 2 hours.
7) Cut out pucks the same size as your cookies and sandwich them!  Yum!

Vanilla Bean Ice Cream with Salted Caramel Ribbon:
2 Vanilla Beans                     �
3 ½ cups heavy cream
¾ cup whole milk                    �
4 egg yolks
1 ½ cups sugar                      �
1 cup Salted Caramel Sauce(see below)

1) Split vanilla beans and whisk the seeds into the eggs and sugar.  Whisk until a ribbon forms.
2) Bring the heavy cream and milk to a simmer.  Pour half of this into the egg mixture, then back into the saucepan.
3) Continue cooking while whisking, until the mixture coats the back of a spoon.
4) Pour into a clean bowl through a sieve and cool in the freezer.
5) Pour into ice cream maker and follow manufacturer’s instructions.
6) Pour this into a quarter sheet pan and alternate with salted caramel sauce.    Freeze.

Caramel:
3/4 cup heavy cream                         �
2 sticks butter
½ tsp sea salt                                    �
1 1/3 cups sugar
2 tbsps glucose or corn syrup            �
Vanilla bean, extract or other flavoring

1) Bring the cream and butter to a slow simmer and set aside.
2) In a saucepot, heat the sugar and corn syrup (on medium heat) until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
3) Once you have reached the golden caramel stage, slowly (and carefully) add in the cream and butter mixture.  Turn the heat back on to medium-low, and stir in the salt and vanilla.�
4) Cook over this heat, stirring occasionally, for about 10-12 minutes.  The caramel will thicken a bit.
5) Pour into a square baking dish, lined with parchment paper, and allow to cool to room temperature before cooling further in the refrigerator. 

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1 ¾ cups almonds, toasted and cooled
1  cups sugar
3 tbsps water
4 oz butter (1 stick)
¾ cups brown sugar
pinch of sea salt
1 tsp vanilla
¼ tsp baking soda
½ cup milk  or dark chocolate pieces

1) Prepare a 13×9 pan by lining it with parchment paper.  Arrange ¾ of the almond evenly over the bottom of the pan.  Keep an offset spatula nearby.
2) In a medium saucepot, bring the sugar, water, brown sugar, butter and salt to 295 degrees F.  Stir no more than 4 times with a heatproof spatula.
3) Add in the baking soda and vanilla all at once and stir until smooth.
4) Pour into parchment-paper lined pan and spread to desired thickness.  Wait 5 minutes.
5) Spread the chocolate with the offset spatula.  Sprinkle with remaining almonds or desired toppings.

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10 oz bittersweet chocolate, finely chopped
1 cup heavy cream
1 ¾ oz butter, room temperature
cocoa powder
Assorted finely chopped toppings
              �
1) Place the chopped chocolate in a medium-sized bowl
2) In  medium saucepot, bring the heavy cream to a full boil, stirring occasionally.�
3) Pour the hot cream directly over the center of the chocolate.  Allow it to sit for 15 seconds.
4) Using a spatula, stir the cream and chocolate until the mixture is smooth.  Cool for 1 minute..
5) Stir in the butter and place the bowl in the refrigerator to cool for 15 minutes.
6) Pour the contents into a baking pan and freeze for 30 minutes, or until the mixture is firm.
7) Prepare a small bowl fitted with a sieve on top.�
Using either a pastry bag (at which point you would use the ganache before it is too firm) or scoop, form small balls of chocolate.  Drop them in the sieve, cover with cocoa powder and shake until the truffle is evenly coated.  Roll into desired toppings and keep refrigerated!

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Cinnamon Tart Shell
350 g butter�
150 g sugar
1 egg
450 g pastry flour
70 g almond flour�
¼ tsp cinnamon
pinch of salt

1) In mixer using the paddle attachment, cream your butter and sugar.
2) Add the egg, flours, cinnamon and salt and beat until it just comes together.
3) Wrap in plastic and refrigerate for 1 hr.�
4) Using a bit of flour on your fingertips, press dough into small tart shells.
5) Bake at 350 until light golden brown on the edges.

Caramel:
½ cup heavy cream
2 sticks butter
½ tsp sea salt
1 1/3 cups sugar
2 tbsps glucose
Vanilla bean, extract or other flavoring

1) Bring the cream and butter to a slow simmer and set aside.
2) In a saucepot, heat the sugar and glucose (on medium heat) until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
3) Once you have reached the golden caramel stage, slowly (and carefully) add in the cream and butter mixture.  Turn the heat back on to medium-low, and stir in the salt and vanilla.�
4) Cook over this heat, stirring occasionally, for about 10-12 minutes.  The caramel will thicken a bit.
5) Pour into a square baking dish, lined with parchment paper, and allow to cool to room temperature before cooling further in the refrigerator. 

Ganache:
Boil 1 cup of heavy cream and pour over 1 ¼ cups semi-sweet (or darker) chocolate pieces.  Wait 30 seconds, whisk until smooth.  Done!

Marshmallows:
12 sheets gelatin*
½ cup cold water
1 ½ cups sugar
1 cup glucose or corn syrup
½ cup warm water
Vanilla or other flavoring (i.e. peppermint)

1) Place gelatin and cold water in your stand mixer and stir gently with a spatula until water covers the powder. *( if using gelatin sheets, cut them into thirds and soak them in 1 cup cold water for 10 minutes. Squeeze them to drain, and then place in bowl of the stand mixer with cold water).
2) In a saucepot, bring to a boil the warm water, sugar and syrup.  Continue cooking until a thermometer reads 248 F, or thick, rolling bubbles appear.
3) Turn your stand mixer (with the whisk attachment) to low speed and slowly (and carefully) pour the sugar syrup over the gelatin while it is mixing.
4) Turn the mixer to medium speed and continue beating for 5-7 minutes, or until soft peaks form.  Add the vanilla.
5) Pour the mixture immediately into a square baking pan lined with parchment and sprinkled with granulated sugar on the bottom.  Sprinkle additional granulated sugar over the pour mixture.  Cool for 2 hours before cutting.

Assembly:
1) Cut small pieces of marshmallows and set aside.
2) Place a small dollop of still-warm caramel over your tart shells.  Set aside to set for 5 minutes.
3) Place a tiny bit of ganache in the center of the caramel.  Set a marshmallow on top of the ganache.
4) Eat!

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