Macaron Fillings Buttercream Ganache

Blueberry Buttercream Filling:

TIP: Make sure fruit and buttercream are all the same temp before mixing together.

Blueberry Coulis

·         125g Blueberries

·         25g Sugar

·         2 tsp Lemon Juice

Mango Coulis

·         250g Mango (Diced)

·         1 Tbsp Sugar

·         ½ Tbsp Lemon Juice

1.    Place all ingredients in sauce pan over medium/high heat.

2.    When it becomes thick with minimal lumps remaining, take off the heat and leave to cool.

3.    Use immersion blender or bullet to blend blueberry mixture into puree.

4.    Put the mixture through a sieve to remove the skins of the blueberries.

5.    Can reserve some coulis to put in the center of macaron inside of the buttercream.

Buttercream Filling

·         100g Unsalted Butter (Room Temperature)

·         50g Icing Sugar

·         Coulis (or 40g fruit jam) (or 50ml Strawberry Puree or 50ml Passion Fruit Juice)

1.    Place butter and icing sugar into a stand mixer

2.    Beat until the mixture is light and creamy

3.    Add the blueberry coulis to the filling.

4.    Continue mixing until well combined.

5.    Put filling into piping bag.

Chocolate Ganache:

·         100g Heavy Whipping Cream

·         100g Chocolate (semi-sweet, milk, or dark)

·         25g Butter

·         Salt

·         Vanilla

Directions:

1.    Heat cream to very hot, not quite boiling.

2.    Pour it over chocolate. Let sit for 1 minute then stir until comes together.

3.    Add Butter.

RASPBERRY BUTTER CREAM ?

·         1/4 cup salted butter (60g)

·         3/4 cup powdered sugar (75 g)

·         1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice

Jangle Spice French Fry Seasoning

Servings: 2 people, good for 3 smaller potatoes or 2 large potatoes

Ingredients:

• 1/2 tsp Salt
• 1/4 tsp Sugar
• 1/4 tsp Paprika
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder

Pinch of (1/8 tsp) - cayenne

                             -pepper

                             -turmeric

Directions:

Mix all seasonings together. Then sprinkle over hot fries and shake/toss to coat. 

Macaron Cookie Swiss Method

Servings: 15 Sandwiched Cookies

Ingredients:

·        60 grams Egg White (2 egg whites)

·        60 grams Granulated Sugar

·        90 grams Almond Flour

·        60 grams Confectioner’s Sugar

Directions:

1.     Line two baking sheets with parchment paper and slide macaron template under the parchment paper.

2.     Sift almond flour and confectioner’s sugar through sieve twice.

3.     Set up a double boiler. Fill a pot with 1-2” water. Bring this to a boil, then reduce to a low simmer.

4.     TIP: Use white distilled vinegar to wipe out the bowl before adding egg whites and mixer beaters.  Add egg whites & granulated sugar to heatproof bowl, that you will be able to mix them in with hand mixer. (Use small metal bowl with the black bottom)

5.     Set the bowl over the double boiler, making sure the water is not touching the bottom of the bowl, and mix while the mixture heats until the sugar is dissolved or 160F.  The mixture will become very liquid as the sugar melts and it should feel very smooth between your fingers.

6.     Remove from heat and mix the egg white sugar mixture to stiff peaks. 2 minutes on low, 2 minutes on medium, 2 minutes on high. Should take about 7 minutes with hand mixer.

TIP: Egg whites should be stiff enough that you can turn the bowl upside down.

7.     Add food coloring when you have soft peaks

TIP: Make a few shades darker than you think.

8.     Mix dry mix into egg whites with folding techniques. Once combined, deflate air out of the batter by pushing it on the side of the bowl. Macaronage for about 5 mins.

TIP: Batter ready when you can make sandy, ribbons that fall nicely. You can make a figure 8 out of batter.

9.     Transfer batter to piping bag. Pipe out.

TIP: Tap pan hard on countertop at least 3-5 times to release air bubbles. Pop bubbles with toothpick.

10.Let them sit out 30-60 minutes to develop skin on top, so they are dry to the touch.

11. Preheat oven to 300F (310F on Brian’s Oven). Bake 15mins.

TIP: Use an oven thermometer to get accurate reading of oven temperature. (Oven’s may have to preheat longer then it says it does. Just check the oven thermometer)

12. Let cookies cool and fill with filling and let sit in the fridge overnight.

TIP: ONLY BAKE 1 TRAY at a TIME!

Steak or Pork for Banh Mi

Serves: 6 (aldi rolls or small sub rolls)

Ingredients:

·        Thinly Sliced Pork or Steak (1lb)

·        1 Tbsp Soy Sauce

·        1 Tbsp Fish Sauce

·         2 Tbsp Sugar

·        2 tsp Minced Garlic

·        1 tsp Grated Ginger

·        1 tsp Sesame Oil

·        2 tsp onion powder, or 1 diced shallot

Directions:

1.     Combine soy sauce, fish sauce, sugar, garlic, ginger, sesame oil, and onion powder in a bowl.

2.     Place sliced meat into the marinade, mix well.

3.     Refrigerate for 30 minutes.

4.     Heat pan on high. Add meat and cook until browned.

Pickled Veggies (Sweet and Tangy)

• Carrot Thinly Sliced with a Peeler
• 1 Cup Water
• 1/2 Cup White Vinegar
• 1/4 Cup + 2 Tablespoons Sugar

1. Cut carrots

2. Microwave water for 2 minutes.

3. Mix water, sugar, white vinegar and carrots.

4. Let sit for 20 mins and can be stored in fridge for weeks.

Homemade Mayo

•         1 egg yolk
•         up to 1/2 cup oil (canola oil) (add little sesame oil)
•         1 tsp warm water
•         pinch of kosher salt (1/4 tsp)
•          grated garlic (any other flavorings) 

1.       Using hand mixer, beat the egg yolk and very slowly add oil (like droplets)
2.       When its thickened, stop adding oil. If it gets chunky, add 1 tsp warm water and  
          then keep adding oil.
3.       Stir in salt and some grated garlic.

Accompaniments:

Sliced Cucumber (in sticks)     Sliced Jalapeno  Cilantro sprigs French Baguette  Mayo (if not, room temp butter)

1. Preheat oven to 400F. Cut baguette in half lengthwise. Bake for 6 mins or until edges gets brown. 
2. Spread on mayo. Add tofu, pickled veggies, cucumber, and jalapeno.

For Aldi Rolls

1. Preheat oven at 350F. Split rolls in half, lay flat on baking sheet and bake for 7 mins. 

Vietnamese Egg Rolls Cha Gio Eggrolls

Serves: 24

Ingredients:

·        2 1/4lb Ground Pork (1020g)

·        11 oz Large Shrimp (311g) about 30 shrimp

·        70g Dried Bean Thread Noodles, (140g hydrated bean thread Noodles)

·        140g Onions, diced

·        140g Carrots, Shredded

·        1 tsp salt

·        ½ tsp pepper

·        1 egg

·       3 Tbsp Fish Sauce

·        Pack of Egg Roll Wrappers

·        Vegetable Oil for Frying

    Mom's

    -1.5lb ground pork

    -1 lb shrimp

    -1 large carrot

    -1 medium onion

    - 2 clear noodles, soaked in hot faucet water

    - salt, pepper, fish sauce

    -1 egg

Directions:

1.     Soak dried bean thread noodles in warm water. When soft, cut into smaller pieces using scissors.

2.     Defrost frozen shrimp, if using frozen. Deshell and cut eat shrimp into 3-4 pieces.

3.     Shred carrots and dice onions.

4.     In a large bowl, add ground pork, bean thread noodles, carrot, onions, salt, pepper, fish sauce and egg. Mix with hands until fully combined.

5.     Peel apart all eggroll wrappers and place on plate and cover with moist towel.

6.     Each egg roll will get ¼ cup worth of filling. (about 62 grams) Top with some pieces of shrimp before rolling it. 

7.     Heat Oil in a large pan to 350F.

8.     Fry egg roll until gold brown 5-8 minutes. (Done when internal temperature is 165F) Drain on paper towels. Then set on a cooling rack.

Nuoc Cham-

-1/4 cup fish sauce

-1/4 cup white vinegar

-1 cup water

-1 tablespoon sugar