Dark Chocolate Creme Brulee (yield: 6 4-oz ramekins)

2 c (454g) heavy cream

1/3 c (67g) sugar

1/2 tsp (3g) fine salt

3 oz (85g) dark chocolate, chopped fine

5 egg yolks

1 tsp vanilla extract

sugar for topping

1. Heat heavy cream, sugar, and salt over medium heat until it comes just below a boil. Remove from the heat and pour over the finely chopped dark chocolate.

2. Let the chocolate and cream sit for a minute and then stir until homogenous.

3. Let the chocolate mixture cool for two minutes so that it does not cook the egg yolks once added. Add the egg yolks while stirring continuously.

5. Finish with the vanilla.

6. Strain and divide between 6 ramekins set in a 13in x 9in baking pan.

7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.

8. Bake for 25 minutes or until the custard wobbles slightly in the center when tapped.

9. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.

10. Top with a thin layer of sugar and brulee.

Strawberry and Chocolate Cream Puffs (yield: 2 dz)

Choux:

3.5 oz (100g) water

3.5 oz (100g) milk

3.5 oz (100g) butter

1 tsp salt

3/4 c (100g) AP flour

4 eggs

1. Bring milk, water, butter, and salt to a boil.

2. Turn off the heat and add flour all at once. Stir until the dough comes together.

3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.

4. Transfer to another bowl and let cool for at least two minutes.

5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added. When ready the dough should slowly slide off the spatula and leave a V shape. You may not use all the eggs.

6. Pipe into circles with a diameter of 2 in (5cm), top with craquelin, and bake at 375F (190C) for 20 min and then at 325F (163C) for another 15 min or until dried out.

Craquelin:

2/3 c (140g) brown sugar

1 c (140g) AP flour

5 oz (140g) butter, softened

red food coloring

1. Mix all ingredients together until a dough forms.

2. Roll the dough between sheets of parchment paper and freeze.

3. Cut circles just bigger than the diameter of the cream puffs and place on top.

Strawberry Whipped Cream:

2 c (454g) heavy cream

2 Tbsp (14g) powdered sugar

1.2 oz (34g) freeze dried strawberries

2 tsp vanilla extract

1. Add freeze dried strawberries and powdered sugar to the food processor and mix until a fine powder.

2. Add the heavy cream and vanilla and process until thick

Dark Chocolate Ganache:

1 c (227g) heavy cream

8 oz (227g) dark chocolate, chopped

1. Heat the heavy cream over medium heat until it comes to just below a boil.

2. Add the hot cream to the dark chocolate and let sit for two minutes.

3. Use a rubber spatula to stir everything together. Start by slowly mixing in the center and work your way out.

Coffee Caramel Creme Brulee (yield: 6 4-oz ramekins)

2 c (454g) heavy cream

2 Tbsp (10g) ground coffee

1/2 tsp fine salt

1/2 c (100g) sugar

4 egg yolks

1 tsp vanilla extract

sugar for topping

1. Heat heavy cream, coffee, and salt over medium heat until it comes just below a boil. Remove from the heat and let steep for 20 minutes.

2. Add sugar to a medium pot set over low heat. Stir gently to even out the cooking and cook until it reaches a light amber color. Turn off the heat.

3. Slowly strain in the coffee cream. It will bubble up, so add just a little at first and then finish with the rest. Pour into a separate bowl or cup and let cool until only slightly warm.

4. Add egg yolks to a medium bowl and slowly pour in the coffee caramel cream. Stir constantly to ensure that the egg yolks do not cook.

5. Finish with the vanilla.

6. Divide between 6 ramekins set in a 13in x 9in baking pan.

7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.

8. Bake for 25 minutes or until the custard wobbles slightly when tapped.

9. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.

10. Top with a thin layer of sugar and brulee with a torch or using the broiler setting on your oven.

maple cinnamon cream puffs (yield: 2 dz)

choux:

3.5 oz (100g) water

3.5 oz (100g) milk

3.5 oz (100g) butter

1 tsp salt

3/4 c (100g) AP flour

4 eggs

1. Bring milk, water, butter, and salt to a boil.

2. Turn off the heat and add flour all at once. Stir until the dough comes together.

3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.

4. Transfer to another bowl and let cool for at least two minutes.

5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added.

6. Pipe into circles with a diameter of 2 in (5cm), top with craquelin, and bake at 375F (190C) for 20 min and then at 325F (163C) for another 15 min or until dried out.

craquelin:

2/3 c (140g) brown sugar

1 c (140g) AP flour

5 oz (140g) butter, softened

1 tsp cinnamon

1. Mix all ingredients together until a dough forms.

2. Roll the dough between sheets of parchment paper and freeze.

3. Cut circles just bigger than the diameter of the cream puffs and place on top.

maple cinnamon cream

2 c (454g) heavy cream

1/3 c (104g) maple syrup

2 tsp cinnamon

1. Add all ingredients to a food processor and process until thickened, stopping every so often to scrape the sides

3 Flavors of Caramel (yield: 1.25 c each)

Vanilla Caramel

1 c (227g) heavy cream

1 c (200g) sugar

water

2.5 oz (71g) butter

1 tsp salt

1 tsp vanilla

1. Heat heavy cream until just below a boil. Set aside.

2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.

3. Heat until the sugar reaches a dark amber color.

4. Slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.

5. Cook caramel to your desired temperature.

6. Add butter, salt, and vanilla, and mix until homogeneous.

Mocha Caramel

1 c (227g) heavy cream

2 Tbsp (12g) coffee

1 c (200g) sugar

water

1.5 oz (43g) butter

1 oz (28g) unsweetened chocolate

1 tsp salt

1 tsp vanilla

1. Heat heavy cream and coffee until just below a boil. Set aside to steep for 20 minutes.

2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.

4. Strain the coffee grounds and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.

5. Cook caramel to your desired temperature.

6. Add butter, unsweetened chocolate, salt, and vanilla, and mix until homogeneous.

Gingerbread Caramel

1 c (227g) heavy cream

1 cinnamon stick

4-6 allspice berries

4-6 whole cloves

2 tsp ground ginger

1/2 tsp nutmeg

1 c (200g) sugar

water

2.5 oz (71g) butter

1. Heat heavy cream and spices until just below a boil. Set aside and steep for 20 minutes.

2. In a medium size pot, add sugar and just enough water so that when stirred together the sugar will dissolve.3. Heat until the sugar reaches a dark amber color.

4. Strain the whole spices and slowly add the warmed cream in 3 batches, stirring thoroughly after each addition.

5. Cook caramel to your desired temperature.

6. Add butter and mix until homogeneous.

Apple Almond Turnovers (yield: 8 turnovers)

Rough Puff Pastry:

2 1/4 c (315g) AP flour

1 tsp salt

2/3 c (151g) water, cold

8 oz (227g) butter, cold and cubed

1. Add flour and salt to a bowl. Add the cubes of butter and mix until each cube is covered in flour.

2. Pour in the water and mix until a dough forms. Wrap and refrigerate for 30 min.

3. Roll the dough out into a rectangle, fold the dough in thirds, and rotate 90 degrees. Roll and fold the dough one more time. Wrap and refrigerate for 30 min.

4. Repeat rolling and folding two more times. Refrigerate for 30 more minutes before using.

Apple Filling

2 granny smith apples

2 honeycrisp apples

2 oz (57g) butter

1/3 c (71g) brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/3 c (76g) water

2 Tbsp (14g) cornstarch

1. Peel and cut apples into small cubes. Add to a pot with the melted butter and cook for 2 minutes.

2. Add the brown sugar and spices and cook for another minute or two.

3. Whisk together water and cornstarch and add to the apples. Cook until thickened.

Almond Filling

4 oz (113g) butter

1 c (113g) powdered sugar

1 egg

1/2 tsp almond extract

1.25 c (120g) almond flour

1/4 c (35g) AP flour

1. Mix butter and powdered sugar together. Add the egg and almond extract and mix.

2. Mix in the almond flour and flour until smooth.

Egg Wash

1 egg

1 egg yolk

Simple Syrup

1/2 c (100g) sugar

1/2 c (113g) water

Assembly

1. Roll dough into a roughly 20in x 10in rectangle. Cut into 8 equal size squares and refrigerate the others while working with each one.

2. Roll each square a little more and arrange in a diamond. Egg wash the edges, pipe the almond filling, and fill with apples.

3. Fold the top corner down and seal the edges. Repeat with all turnovers.

4. Cut slits in the top of each turnover and egg wash.

5. Bake at 400F for 45 min or until golden brown.

6. Immediately after removing from the oven, brush with simple syrup and sprinkle coarse sugar.