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Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
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Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Achievable elevated desserts — laminated doughs, cakes, custards
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Mix first three ingredients and press into a pie plate. Bake at 325 degrees for 12 minutes. DON'T OVERCOOK! Mix remaining ingredients except eggs until well combined. Add eggs one at a time beating at high speed for four minutes after each egg. Pour into pie crust and chill. You must use pasturized eggs in this recipe because the pie is not cooked. They can be difficult to find, but there is a health risk if you do not use them. However, pasturized eggs do not whip up as well as regular eggs. The original recipe calls for 4 minutes of beating between each, but you have to beat these eggs a bit longer.