Meringue (Italian Style)

INGREDIENTS Group 1 400g        Castor Sugar 150g         Water Group 2 200g         Egg Whites 200g         Castor Sugar 20g           Vanilla Extract   PROCEDURE. Boil together group 1 in a pot until it reaches 123 degrees, cool slightly off to the side. Whisk group 2 Egg whites slowly add vanilla extract followed by sugar till…

PUFF PASTRY (French Method)

INGREDIENTS GROUP 1 1200g        Pastry Flour 20g            Salt/Sugar (Optional) 80g            Butter (Unsalted) 650g          Cold Water (variable)   GROUP 2 650g         Butter Sheet (Unsalted)   PROCEDURE Add Salt/Sugar to Flour. Place Flour and group 1 butter in mixing bowl and mix lightly to a slight crumb with…