PISTACHIO & HAZELNUT CREAM PUFF 96 GLUTEN FREE RASPBERRY JAM BISCUITS

GLUTEN FREE RASPBERRY JAM BISCUITS

CHEF WHITNEY BARNES | PREP TIME 30 MIN. | COOK TIME 35 MIN. | MAKES 12 BISCUITS

Ingredients

Raspberry Chia Jam

• 3 cups (370 g) - fresh or frozen raspberries

• 1/4 cup (60 mL) - maple syrup

• 1/4 cup (50 g) - Bob’s Red Mill Organic Chia

Seeds

• 1/2 tsp - vanilla extract

Biscuits

• 21/2 cups (370 g) - Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• 21/2 tsp (10 g) - Bob’s Red Mill Baking Powder

• 1/2 tsp (2 g) - baking soda

• 2 tsp (10 g) - sugar

• 1 tsp - salt

• 1/2 cup (113 g) - unsalted butter chilled & cut into 1/4-inch cubes

• 2 large eggs (100 g)

• 3/4 cup (180 mL) - buttermilk

Featuring:

1-TO-1 GLUTEN FREE BAKING FLOUR

SKU # 10288861

ORGANIC CHIA SEEDS

SKU # 10526743

BAKING POWDER

SKU # 10499600

Directions

Prep the Raspberry Jam

1. Combine raspberries and maple syrup in a small saucepan. Cook over medium heat until berries begin to soften and burst, about 5 minutes. 2. Add chia seeds. Cook until very thick, about 15 minutes. Stir often. 3. Remove from heat and let cool then add vanilla extract. Store excess jam in the refrigerator in an air-tight container for up to 7 days.

Make the Biscuits

1. Preheat oven to 450°F. Line a baking sheet with parchment paper.

2. Whisk together flour, baking powder, baking soda, sugar and salt in a large bowl. Cut in butter with a pastry blender until the texture resembles very small pebbles.

3. In a small bowl, briskly stir together both eggs and buttermilk. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Stir until a soft dough forms. Dough will be slightly wet. 4. Turn dough out onto a large piece of parchment paper. Sprinkle lightly with a bit more gluten free flour and roll or pat dough to ½-inch thick. Fold dough in half, then fold in half again. If needed, sprinkle with more gluten free flour then roll or pat dough to 1-inch thick. Cut dough with a 2-inch round biscuit cutter, pressing straight down (don’t twist). If dough sticks, dip the cutter into gluten free flour between each biscuit.

5. Using your thumb, lightly press a well into the center of each biscuit. Fill with 1 teaspoon of chia jam. 6. Place biscuits on the prepared baking sheet. Bake for 15-16 minutes or until tops are golden brown. Remove from oven and cool on the baking sheet for 5 minutes.

MILK CHOCOLATE CRUNCH CAKE

CHEF AMANDA ROCKMAN | PREP TIME 24 HRS. | MAKES 1 CAKE

Ingredients

Peanut Dacquoise

• 1 cup + 3 tbsp (140 g) - hazelnut flour

• 11/2 cups + 1 tsp (200 g) - powdered sugar • 12 tbsp (180 g) - egg whites • 1 cup (71 g) - granulated sugar • 11/3 cups (163 g) - peanuts, toasted & medium chopped

Praline Chocolate Crunch Layer

• 12/3 cups (400 g) - peanut butter • 3/4 cups (100 g) - Cacao Barry Alunga 41% Milk Chocolate, melted

• 21/2 tbsp (20 g) - Cacao Barry Hazelnut Praline Grains • 1 cup (40 g) - Rice Krispies • 2 tbsp (30 g) - butter, melted

Pineapple Braise

• 1 pineapple, skin off • 14/5 cups (385 g) - light brown sugar • 2 vanilla beans, cut & scraped • 2 tsp - pink peppercorns • 1 tsp (4 g) - kosher salt • 4 sticks of butter (453 g)

Peanut Butter Milk Chocolate Dust

• 3/4 cup (133 g) - Cacao Barry Alunga 41% Milk Chocolate • 1/4 cup (67 g) - peanut butter • 1/2 tsp (2 g) - sea salt • 11/2 cups (250 g) - tapioca maltodextrin

Drageed Peanuts

• 23/4 cups (200 g) - peanuts • 3/4 cup (50 g) - sugar • 1/3 cup (140 g) - water • 1/4 tbsp (5 g) - butter

Pineapple Agar Gel

• 14/5 cups (500 g) - pineapple juice • 1/5 cup (50 g) - pineapple sugar syrup, bi-product of roasted pineapple • 3/4 tbsp (5 g) - agar • 1/2 tsp (2 g) - kosher salt

Alunga Cream

• 22/3 cups (600 g) - heavy cream • 21/3 cups (400 g) - Cacao Barry Alunga 41% Milk Chocolate

Mother Ice Cream Base

• 1/3 cup (40 g) - nonfat milk powder • 13/4 cups + 2 tbsp (300 g) - granulated sugar • 3 cups + 3 tbsp (760 g) - heavy cream 38% • 31/3 cups (800 g) - whole milk • 1/3 cup (100 g) - glucose syrup • 1 tbsp (6 g) - ice cream stabilizer

Roasted Pineapple Ice Cream

• 91/3 cups (2,250 g) - Mother Ice Cream Base • 2 cups (525 g) - Roasted Pineapple Puree • 4/5 cup (225 g) - Roasted Pineapple Sugar Syrup

Featuring:

CACAO BARRY ALUNGA 41% MILK CHOCOLATE - SKU # 10100961 CACAO BARRY HAZELNUT PRALINE GRAINS - SKU # 10103020