258 saint jacques parisienne Recipes

butter or 6 tbsp margarine, divided, flour, half-and-half, salt, white pepper, bay scallop, chopped green onion, chopped fresh mushrooms, fresh crabmeat, drained and flaked, dry white wine or 3 tbsp dry vermouth, frozen miniature phyllo cups, thawed

coarse fresh breadcrumb , from a baguette, grated parmigiano-reggiano cheese (1/2 oz), dry white wine, water, onion, sliced, turkish bay leaves or 1/4 california bay leaf, salt, black pepper, sea scallops , tough muscle removed from side of each if necessary and scallops cut into 3/4 inch pieces, mushroom , halved lengthwise,then thinly sliced lengthwise, unsalted butter, heavy cream, egg yolk, all-purpose flour, kosher salt , to stabilize scallop shells (if using), minced fresh flat-leaf parsley

scant 5 cups sugar (1 kilo), vinegar (40 g), water (250 g), essential oils assorted flavors, food color paste assorted colors

plantains, brown sugar, salt, vanilla pod, split, ground nutmeg, coconut milk, cinnamon stick

dry white wine (fish eye pinot grigio), onion, sliced thin, minced parsley, salt, sea scallops, cut in quarters, broiled sliced mushrooms, butter, lemon juice, water , as needed, flour, light cream, crushed garlic clove (optional), grated gruyere cheese, cracked pepper, fresh cooked shrimp, fresh alaskan king crabmeat, buttered soft breadcrumbs

bittersweet chocolate , tempered, milk chocolate , tempered, white chocolate , tempered, cocoa butter, powdered food coloring as desired, white chocolate

scant 5 cups sugar (1 kilo), vinegar (40 g), water (250 g), essential oils assorted flavors, food color paste assorted colors

butter, powdered sugar, salt, vanilla, extra-large egg white, cake flour , sifted, cocoa powder, cornstarch

almond paste , recipe follows, kirsch, pistachio paste, pistachios, finely chopped, scant 9 oz (250 g) bittersweet chocolate, tempered, recipe follows, i cup plus 3 tbsp (250 g) sugar, honey, water, blanched, whole, almonds, kirsch or simple syrup, optional, scant 1/4 cup (50 g) butter

raspberry puree, milk chocolate, finely chopped, butter, raspberry flavored alcohol, corn syrup, powdered food coloring, as desired, white chocolate , tempered

almond paste, candied orange peel, fresh apricots puree or apricots jam, honey, grand marnier, royal icing , recipe follows, egg white, powdered sugar, lemon, juiced and strained

scant 5 cups sugar (1 kilo), vinegar (40 g), water (250 g), essential oils assorted flavors, food color paste assorted colors

egg whites, granulated sugar, powdered sugar, whole milk, unsweetened chocolate, chopped, egg yolks, granulated sugar, vanilla bean, whole milk, heavy cream, honey, egg yolks, granulated sugar, heavy cream, granulated sugar, vanilla bean

dark chocolate , tempered, white chocolate , tempered, cocoa butter, special equipment : balloons, dessert circus , extraordinary desserts you can make at home, by jacques torres

bittersweet chocolate , tempered, white chocolate , tempered, milk chocolate , tempered, cocoa butter, powdered food coloring, as desired, modeling chocolate, vegetable oil , for glossing the coat

white chocolate , tempered, cocoa butter, melted, bittersweet chocolate , tempered, candle molds (each mold has 3 parts - 2 candle pieces and a base), rubber stamps

bittersweet chocolate , tempered, see how to temper chocolate, method follows, unsweetened coconut milk, corn syrup, malibu coconut rum, rum, white chocolate, chopped, shredded unsweetened coconut, how to temper chocolate, dessert circus , extraordinary desserts you can make at home by jacques torres