Printemps a Paris: Final Sweet Table

Comprehensive Block 3 and BPA 170 Finals
Sweet Table with 1 Demi-Sec, 1 Sec, 1 Pate a Choux item, 1 Puff Pastry item, and 1 Fruit Tartelette

Recipes for Macaron Shells, Bergamot Ganache filling, Grapefruit Curd filling, Grapefruit Buttercream filling, Royal Orange cookie, Puff Pastry, Apricot Chiboust Cream, Pate a Choux, Creme Paris Brest, Wild Strawberry Mousse, Rhubarb Compote, and Walnut Pate Sablee.

Demi Sec:

Macarons
Egg Whites 3.4375 oz
Sugar 1.25 oz
Egg White Powder 0.75 T
Almond Flour 4.0625 oz
Powdered Sugar 6.875 oz
Color

Fillings:

Grapefruit Curd
Sugar 1.9375 oz
Eggs 0.875 oz
Egg Yolks 0.5625 oz
White Grapefruit Juice 1.3125 oz
Lemon Juice 0.25 oz
Grapefruit Zest 0.0625 oz
Butter 0.6875 oz



Grapefruit Buttercream
Sugar 0.375 oz
Water 0.5625 oz
Egg Whites 2.125 oz
Milk 2.8125 oz
Egg Yolks 1.6875 oz
Sugar 0.375 oz
Butter 7.0625 oz
Italian Meringue 2.125 oz
Grapefruit zest 1 ea


Bergamot Ganache
Bergamot Oil 10 drops
White Chocolate 8 oz
Cream 4 oz



Sec Cookie:

Royal Orange Cookie
Almond Marzipan 75 g
Powdered Sugar 100 g
Butter 250 g
Crystallized Orange Peel 15 g
Egg Yolks 40 g
Pastry Flour 300 g
Zest of Orange 2 ea
Vanilla Sugar 1 g
Drops of orange juice
Royal Icing for cookie
Egg Whites 100 g
Powdered Sugar 500 g
Drops of Orange Juice





Puff Pastry :Bouchee

Apricot Chiboust Cream
Milk 97.4 g
Vanilla 1/4 each
Sugar #1 2.5 g
Cornstarch 0.6875 oz
Egg Yolks 1.625 oz
Gelatin 1.5 sheets
Butter 0.6875 oz
Brandy 0.6875 oz
Water 0.6875 oz
Sugar #2 47.9 g
Glucose 0.4375 oz
Egg Whites 1.625 oz
Apricot Puree 97.4 g
blackberry 1 pint- for garnish

Puff Pastry Bouchee
Bread Flour 12 oz
Cake Flour 4 oz
Butter 2 oz
Salt 0.25 oz
Cold Water 9.00 oz
Butter for Lamination 16.00 oz
Bread Flour 2.00 oz




Pate a Choux:

Paris Brest
Whole Milk 2.8125 oz
Water 2.8125 oz
Salt 0.50 tsp
Sugar 0.75 tsp
Butter 2.50 oz
Pastry Flour 3.13 oz
Eggs 4.50 oz
Sliced almonds for top 2.25 oz
powdered sugar 0.50 oz

Crème Paris Brest
Whole Milk 9.75 oz
Sugar #1 0.50 oz
Cornstarch 0.69 oz
Sugar #2 1.94 oz
Egg Yolks 1.94 oz
Butter #1 5.19 oz
Butter #2 4.00 oz
Praline paste 12.00 g



Fruit Tartlette:

Wild Strawberry Mousse
Puree 15.375 oz
Gelatin 0.38 oz
Cream 10.375 oz
Egg Whites 2.75 oz
Sugar 3.9375 oz
Water 1.125 oz

Rhubarb Compote
Fresh Rhubarb 275 g
Sugar 14 g
Beet Powder 1 g
Vanilla bean 0.25 ea

Walnut Pate Sablee
Egg Yolks, cooked 1 oz
Butter, soft 4.75 oz
Salt Pinch
Powdered Sugar 2.5 oz
Egg Yolks 1 oz
Ground Walnuts 0.8125 oz
Pastry Flour 5.875 oz
Cocoa Butter 1 g