Ingredients: 200 grams soft butter 180
grams sugar Pinch of salt 1 tsp.
For pink vanilla Swiss roll: 3 large eggs 100
grams sugar Pinch of salt 1 tsp.
Not exact matches
3 to 4 ripe bananas, smashed 1/3 cup (75
grams) melted salted butter 3/4 to 1 cup (145 to 190
grams) light brown
sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5
grams) baking soda
Pinch of salt 1 teaspoon (3
grams) cinnamon Up to 1/2 teaspoon (1) nutmeg
Pinch of ground cloves 1 1/2 cups (190
grams) flour
For short crust pastry: 150
grams all - purpose flour 100
grams cold butter, cut into cubes 40
grams icing
sugar Pinch of salt 1 tsp.
milk
Pinch of salt 30
grams sugar 50
grams butter 70
grams all - purpose flour 2 beaten eggs
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65
grams) light brown
sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5
grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves Salt 1 1/2 cups (180
grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50
grams) uncooked millet
For the crust: 150
grams all - purpose flour 100
grams cold butter cut into cubes 50
grams sugar powder
Pinch of salt 1/2 tsp.
vanilla extract
Pinch of salt 4 large egg yolks 140
grams sugar 50
grams cornstarch 100
grams chopped dark chocolate 125 ml.
for the meringue mushrooms: 3 egg whites small
pinch cream of tartar 3/4 cup (300
grams)
sugar pinch of salt 1/4 cup (60 mL) water cocoa powder, for dusting
For the chocolate cake layers: 5 large eggs, separated
Pinch of salt 200
grams (1 cup)
sugar 1 tsp.
For the dough: 500
grams flour 25
grams fresh yeast (or 8
grams instant dry yeast) 125
grams soft butter 100
grams sugar 2 large eggs
Pinch of salt 200 ml.
for the coffee pastry cream: 1 tablespoon espresso powder 360
grams (1 1/2 cups) milk 100
grams (1/2 cup)
sugar hefty
pinch salt 4 egg yolks 30
grams (1/4 cup) flour 15
grams (2 tablespoons) butter
for the chocolate Italian meringue buttercream: 3 egg whites
pinch salt, to taste 150
grams (3/4 cup)
sugar 25
grams (1 1/2 tablespoons) water 340
grams (1 1/2 cups, 24 tablespoons, 3 sticks) butter 170
grams (1 cup) dark chocolate chips or chunks, melted and cooled slightly 20
grams (1/4 cup) cocoa powder, as needed
for the almond dacquoise: 4 egg whites 150
grams (3/4 cup)
sugar 65
grams (2/3 cup) almond meal or flour 40
grams (scant 1/4 cup)
sugar big
pinch salt
Country Bread: Makes 2 8 - inch loaves 1 1/2 cups (360
grams) water, body temperature 2 cups (280
grams) unbleached all - purpose flour, plus extra for baking 2 cups (300
grams) bread flour 12 oz (340
grams) bread sponge
pinch of active dry yeast 2 tsp kosher salt 1 tsp
sugar a handful of medium - coarse yellow cornmeal for the baking sheet
ingredients: 60
grams (2 ounces, 1/4 cup) butter 50
grams (1/4 cup) packed brown
sugar 50
grams (1/4 cup) granulated
sugar 1 egg 30
grams (2 tablespoons) neutral oil 75
grams (1/2 cup plus 2 tablespoons) flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger
pinch ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup)
If you're in a
pinch, look for a bar or granola with 7
grams of
sugar or less.
ingredients: for the meringue layers: 100
grams (10 large) egg whites 1 teaspoon cream of tartar 1 teaspoon vinegar 500
grams (2 1/2 cups)
sugar 2 1/2 tablespoons cornstarch
pinch kosher salt
for the frosting: 113
grams (8 tablespoons) unsalted butter, soft
pinch of kosher salt 2 ounces bittersweet chocolate, melted and cooled 3 tablespoons caramel sauce (I used this recipe) 3 cups powdered
sugar, sifted 2 tablespoons heavy cream
for the filling: 140
grams (scant cup) bittersweet chocolate chunks or chips 220
grams (1 cup plus 2 scant tablespoons)
sugar 150
grams (1/2 cup plus 3 tablespoons) brown
sugar 17
grams (2 tablespoons plus 2 teaspoons) nonfat dry milk powder 1 1/2 teaspoons pumpkin pie spice, or a big
pinch each cloves, nutmeg, and star anise, plus 2
pinches each cinnamon and ginger big
pinch kosher salt 180
grams (13 tablespoons) butter, browned 120
grams (1/2 cup) milk 6 egg yolks approximately 300
grams (2 1/2 cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly turbinado
sugar, for sprinkling, if desired
ingredients: for the cake: 180
grams (1 1/2 cups) flour 55
grams (1/2 cup packed) brown
sugar 55
grams (1/2 cup)
sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon ginger
pinch cloves
pinch nutmeg 3/4 teaspoon kosher salt 2 eggs 270
grams (1 cup) pumpkin purée 430
grams (1 1/2 cups) pumpkin butter 28
grams (2 tablespoons) vegetable oil 1 teaspoon vanilla extract
for the filling: 2 1/2 pounds (1.1 kg) peaches (about 8 - 9 medium) 150
grams (3/4 cup)
sugar, or to taste big
pinch salt juice and zest of 1 lemon 2 1/2 tablespoons tapioca flour
For the cake: 6 large eggs, separated and at room temperature 200
grams (1 cup)
sugar Pinch of salt 1 tsp.
ingredients: for the meringue: 8 egg whites 1 tablespoon vinegar 400
grams (2 cups)
sugar 1 tablespoon cornstarch
pinch of salt
1/2 cup (100
grams) brown
sugar, packed 2 tablespoons butter 1/4 teaspoon ground cinnamon
Pinch of salt 2 medium ripe, firm bananas, cut into 1 / 4 - inch slices 2 tablespoons dark rum
100
grams almond flour 100
grams powdered
sugar 2 egg whites, room temperature 1/4 tsp cream of tartar
Pinch of salt 1/2 tsp pumpkin pie spice 1 - 2 drops orange food gel dye
Honey Buttercream 1/2 cup (110
grams) butter, room temperature 3 tablespoons honey 2 cups (250
grams) powdered
sugar Pinch of salt
ingredients: for the crust: 200
grams (about 12 full sheets) graham crackers 75
grams (1/4 cup plus 2 tablespoons)
sugar pinch salt 113
grams (8 tablespoons) butter, melted
For the chestnut mascarpone cream: 8 ounces (225
grams) chestnut cream (such as Perrotta) 8 ounces (225
grams) mascarpone seeds from 1 vanilla bean (or a teaspoon vanilla extract)
pinch salt 1 1/4 cups (300 ml) heavy cream 1 tablespoon
sugar 2 tablespoons dark rum
For the cake: 5 large eggs
Pinch of salt 200
grams sugar 30 ml.
Ingredients: 3 large eggs 100
grams (1/2 cup)
sugar 100
grams dark brown
sugar Pinch of salt 1 tsp.
For macaron shells: 100
grams sugar powder 65
grams almond meal 50
grams egg whites
Pinch of salt 20
grams sugar Sesame seeds for decoration
for the chocolate Italian meringue buttercream: 4 egg whites
pinch of cream of tartar 200
grams (1 cup)
sugar 60
grams (1/4 cup) water 3/4 teaspoon kosher salt 1 teaspoon vanilla extract 450
grams (2 cups) butter, soft but cool, chopped 350
grams (12 ounces) bittersweet chocolate, chopped
8 ounces / 227
grams dark chocolate (70 to 72 %), finely chopped 1 1⁄4 cups / 300 ml organic almond milk, soymilk or coconut milk beverage (more as needed to adjust consistency) 2 tablespoons / 18
grams organic granulated
sugar Pinch fine sea salt 1 1⁄4 teaspoons / 6.25 ml pure vanilla extract 2 teaspoons / 10 ml mild tasting extra-virgin olive oil