PUFF PASTRY

   - 1 kg P Flour

   - 20 gm Salt

   - 225 gm Butter (cold)

   - 500 gm Water (cold)

      ______________

    - 2 lb Butter (cold)

    The technique

 VANILLA CREAM

• 500 gm Pastry cream

• 100 gm whipped cream

Pastry Cream

• 1 quart Milk

• 100 gm half & half

• 80 gm pastry cream powder

• 250 gm sugar

• 1 vanilla bean

 RASPBERRY SYRUP with Woodberry Tea

    - 1 kg 200 Fresh Raspberries

    - 1 kg Sugar

    - 200 gm Light Corn Syrup

    - 200 gm water

    - 2 cups Woodberry Tea 

 Boil sugar and syrup with water and let cook until reaching the level of the “Hard ball” or 121 C

 Add the raspberries and let simmer for 15 minutes or until they entirely fall apart

 Strain and bring back to the boil, add the Tea, turn off flame and let infuse, covered for 30 minutes

 Strain again but keep the Tea for a next time during which you will be adding some unused one.

 VANILLA ICE CREAM

    -1 quart Milk

    - 1 ½ quarts ½ & ½

    - 2 vanilla beans

    - 100 gm light corn syrup

    - 200 gm sugar

    - 400 gm (20) egg yolks

    - 4 gm Ice cream stabilizer (agar agar)

    - 1 can (400 gm) sweet condensed milk

- Combine milk/Half & half/corn syrup to a boil infusing the vanilla bean

- Mix ½ of  sugar and stabilizer and add it to the boiling liquid

- Wait for the boil again.

- Combine yolks and remaining sugar, whisk well and proceed like the making of a creme anglaise with the boiling liquid.

- Turn of the flame and add the condensed milk.

- Cool in iced water bath right away.

- When cooled store in refrigerator over night before spinning in ice cream maker.