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 SABLEUSE

   - 660 gm(34) egg yolks

   - 2 whole eggs

   - 1 kg sugar

   - 1 kg butter

   - 300 gm all purpose flour

   - 300 gm corn starch

-Whip yolks ans sugar until butter is melting

-Add melted butter

- Then add flour and cornstarch, sifted together

- Linen two large sheet pans with butter and parchment paper

- Share the mix onto trays

- Bake at 315F for about 25 min

 PRALINE FEUILLETINE

   - 500 gm Praline paste

   - 200 gm milk chocolate

   - 50 gm butter

   - 250 gm Feuilletine crisp

1- Melt praline, butter and chocolate together over double boiler

2- Once melted, add feuilletine crisps

3- Set to square molds to 12" X 22"

4- Butter parchment on 2 whole sheets trays

5- spread praline/feuilletine mix evenly within molds

 MOUSSELINE

PASTRY CREAM + BUTTER CREAM

Combine Pastry cream and Butter cream until homogenized 

     PASTRY CREAM

   - 1 quart Milk

   - 2 Eggs

   - 80 gm pastry cream powder

   - 225 gm sugar

- Bring milk to a boil

- Mix eggs , Sugar and powder until smooth

- Add part of boiling milk over egg mixture

- Combine everything and bring back to the boil. The cream needs to be cold before being used

     BUTTER CREAM

   - 1/2 cup corn syrup

   - 1 lb sugar

   - 1 cup water

   - 250 gm egg whites

   - 2 lbs butter

- Cook corn syrup, sugar and water up to 121C

- In mixer start eggs whites on 2nd speed

- When sugar is about ready, turn mixer onto 3rd speed

- Gently pour sugar over beating whites

- Let work until lukewarm

- Add diced cold butter to the still running meringue (Swiss) and let turn intil well homogenized

 PABANA JELLY

   - 1 kg Pabana Puree

   - 500 gm sugar

   - 11 gelatin sheets

- Bring Pabana puree to the boil

- Add the sugar

- Add the gelatin

- Mix well and dispense in plastic containers

Refrigerate

 MILK CHOCOLATE SORBET

   - 1 galon (3600 ml) water

   - 1150 gm sugar

   - 1 vanilla bean

   - 4tbsp coffee extract

   - 4 1/2 cup dark cocoa powder

   - 1kg milk chocolate

- Bring water, sugar, vanilla bean to the boil

- Add cocoa powder and bring back to the boil, constantly whisking

Remove from flame and add the milk chocolate ns coffee extract

- Refrigerate over night before spinning in ice cream machine

 MONTAGE