Ok guys--here they are. The first one is the Scones. This one looks really easy. Sometimes they use weird measurements. I have tried to simplify where I can. But, in the second recipe, your guess is as good as mine how many eggs are 27 ounces.
Scones
12 ozs. butter
12 ozs. sugar
3 lbs. flour
2 1/4 ozs. baking powder
4 1/2 c. heavy cream
7 ozs. dried currants
Cream butter and sugar. Sift flour and baking powder, and then add to above. Add heavy cream until dough comes together. Add currants and do not over mix, as scones would be tough. Roll dough on a floured surface, about an inch thick. Using a 1-1/2 inch cutter, cut round scones with it. Brush scones with egg wash and bake in a 350 degree oven for about 12 minutes. Watch so they don't burn.
This next one, I especially loved. Doesn't look too hard. Make sure you don't use regular bread. Has to be what is specified.
Banana Bread Pudding
4 c. milk
19 ozs. sugar
4 c. heavy cream
27 ozs. fresh eggs.
1/3 oz. cinnamon
4 ozs. butter
5 bananas sliced
2 lbs. of Croissants, brioche, or challah, sliced
1. Cut day-old specified bread into pieces. Place them in a deep dish pan.
2. Mix custard mix except for butter.
3. Soak the bread pieces with the custard.
4. Slice bananas and incorporate into the pudding.
5. Place butter chunks on top of bread pudding.
6. Bake bread pudding in a hot water bath oven at 275 degrees for about 45 minutes to an hour until an inserted knife comes out clean.
7. Spoon Vanilla Sauce over if preferred. Serves 12.
Vanilla Sauce
24 ozs. heavy cream
1 1/2 c. milk
1/4 oz. vanilla
4 1/2 ozs. sugar
1 oz. cornstarch
6 egg yolks
Heat up milk, vanilla, and heavy cream. Dissolve cornstarch with egg yolks. Add sugar. Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot. Turn off the heat and stir continuously until well combined and thickened. Transfer the sauce into a bowl and set over an ice bath to cool.
This last recipe looks fairly complicated. If anyone knows where I can get Frangelico, Feuilletine, Praline Paste, and chocolate for spraying, please let me know. A lot of this may be too complicated for the average cook (me included)! Also, does anyone know what sheets of gelatin are? ( I know what regular gelatin is.)
Chocolate Mousse Crunch
1 lb. semi-sweet chocolate
5 egg yolks
2 1/2 ozs. sugar
6 sheets gelatin
4 ozs. Frangelico
4 c. heavy cream
2 1/2 ozs. Feuilletine
3 1/2 ozs. semi-sweet chocolate for crunch
2 1/2 ozs. Praline Paste
8 ozs. semi-sweet chocolate for spraying
8 ozs. canola oil
4 ozs. Ganache (2 ozs. semi-sweet chocolate and 2 ozs. heavy cream)
4 ozs. semi-sweet chocolate for garnish
1. Prepare flexi pan mold, muffin shape.
2. Melt semi-sweet chocolate for mousse.
3. Whip heavy cream for mousse.
4. Mix yolks with sugar.
5. Soften gelatin in cold water, throw out excess. Mix with frangelico in a bowl and set
on hot water bath to dissolve gelatin.
6. Fold 1/3 of cream into melted chocolate. Add yolks, then gelatin mixture, and then
the rest of the cream.
7. Pour into the mold, leaving 1/4 inch space on the top.
8. Place in freezer to set.
9. Melt chocolate for crunchy, then add the feuilletine, and then the praline paste.
10. Once the mousses have hardened, spread the crunch mix over each mousse without
unmolding them. Put back in the freezer to set.
11. Once they have set, unmold the mousses and set them on sheet pans.
12. Melt the chocolate for spraying and mix with canola oil. Fill the spraying bottle.
13. Spray the mousses while frozen to create a rough velvety texture.
14. Pipe a dollop of ganache on each.
15. Put chocolate sticks on top to garnish. Makes 15.
This last recipe looks hard, but if you've had it , you know how good it was. If you know where I can get the above mentioned ingredients, please let me know. It would be a fun Saturday project! Enjoy everyone!
Thanks!
