Posts by Pws Builder

PRINT East 62nd Steet Lemon Cake Yield: 1 9 ½â€ cake # of Servings: 10 Method: Creaming IngredientsCake: 3 cups less 2 tbl (13.1 oz / 371 g) all-purpose flour, sifted2 tsp (0.3 oz / 8 g) baking powder ½ tsp (.1 oz / 3 g) salt 1 cup (8 oz / 227 g) unsalted…

PRINT Yield: 1 8†cake # of servings: 12 to 14 Ingredients 2 lb. cream cheese (907g) (Philadelphia brand preferred), room temperature1 ½ cup (11 oz / 311 g) sugar 4 large eggs, room temperature1 tsp vanilla extract ½ cup heavy cream ½ cup + 1 tbl (2.6 oz / 24 g) blanched hazelnuts1, roasted…

PRINT Yield: 1 10“ cake # of servings: 10         Method: Creaming Ingredients Nut filling: ¾ cup (5.25 oz / 149 g) firmly packed dark brown sugar 2 tsp (.15 oz / 4 g) ground cinnamon 1 tbl (.2 oz / 6 g) cocoa powder 3 tbl (.9 oz / 26 g)…

PRINT Yield: 6 bundlette cakes # of servings:  6 Method: Creaming Ingredients Nut filling:    ¼ cup + 2 tbl (5.25 oz / 149 g) firmly packed dark brown sugar 1 tsp (.15 oz / 4 g) ground cinnamon  1 ½ tsp (.1 oz / 3 g) cocoa powder 1 ½ tbl (.6 oz / 17…

PRINT Yield: 32 oz dough   #  of Servings:  16 individual Brioches à Tête Ingredients:3 ¼ tsp (.40 oz / 9 g) active dry yeast ¼ cup warm water (bet 101 °F and 106 °F) 3 cups (14 oz / 397 g) bread or all-purpose flour 1.4 oz / 40 g sugar 1 ½ tsp (.30…

PRINT Yield: 8 croissant # of Servings: 8 IngredientsD©trempe: (the dough)2 cups + 2 tbl (10 oz / 283 g) bread or all-purpose flour1 oz cold butter, cut into pieces  2 ¼ tsp (.25 oz / 7 g) active dry yeast  ¼ cup (2 fl oz) warm water 2 tbl (1 oz / 28 g)…