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…
Tag: Salt-free
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…
