Recipes from a DC Private Chef

Ingredients

• Pumpkin purée 425 g
• Almond flour 180 g
• All purpose flour 120 g
• Powdered sugar 300 g
• Fine salt 6 g
• Ground cinnamon 2.5 g
• Ground nutmeg 1 g
• Ground ginger 1 g
• Egg whites 180 g
• Unsalted butter, browned 225 g
• Vanilla extract 4 g
• Pepitas and mini white chocolate chips, for topping

Method

1. Preheat the oven to 350°F (175°C). Lightly grease financier molds or mini muffin tins.
2. Brown the butter until nutty and golden, then let it cool slightly.
3. Whisk together both flours, powdered sugar, salt and spices.
4. Whisk in the egg whites until smooth. No whipping needed.
5. Fold in the pumpkin, vanilla and brown butter until fully combined.
6. Pipe into molds 3/4 full. Top with pepitas and white chocolate.
7. Bake 22 to 25 minutes, until the edges caramelize and the centers spring back.
8. Cool completely before unmolding for clean, sharp edges.

Ingredients

• Unsalted butter 170 g
• Eggs 100 g
• Brown sugar 100 g
• Granulated sugar 50 g
• Vanilla extract 4 g
• Honey 21 g
• All purpose flour 125 g
• Baking powder 4 g
• Salt 1.5 g
• Ground cinnamon 4 g
• Ground nutmeg 0.3 g (optional)
• Dusting
• Sugar 25 g
• Ground cinnamon 1.3 g

Method

1. Brown the butter until amber and nutty, then cool slightly.
2. Whisk the eggs and sugars until pale, about 3 minutes.
3. Whisk in the vanilla and honey.
4. Sift in the dry ingredients and fold gently.
5. Stream in the browned butter, folding until glossy.
6. Refrigerate at least 1 hour, ideally overnight.
7. Bake at 400°F (200°C) for 9 to 11 minutes in a buttered, floured madeleine pan.
8. Toss warm out of the oven in the cinnamon sugar.

Ingredients

• Dry
• All purpose flour 260 g
• Baking powder 10 g
• Baking soda 2 g
• Sugar 150 g
• Salt 5 g
• Wet
• Eggs 100 g
• Neutral oil 100 g
• Milk 180 g
• Yogurt 150 g
• Vanilla extract 8 g
• Chocolate chips 180 g

Method

1. Whisk the dry ingredients together.
2. Combine the wet ingredients separately.
3. Fold wet into dry until just combined, then fold in the chocolate chips.
4. Divide into a lined muffin tin.
5. Bake at 425°F (220°C) for 5 minutes, then 350°F (175°C) for 12 to 14 minutes.

Ingredients

• Cure
• Blueberries 550 g
• Sugar 50 g
• Syrup
• Water 320 g
• Sugar 122 g
• Glucose powder 28 g
• Stabilizer 2 g
• Finish
• Lime juice 12 g

Method

1. Cure the blueberries with the sugar for 30 minutes.
2. Boil the syrup ingredients, then chill completely.
3. Combine blueberries, syrup and lime juice, then blend and strain.
4. Freeze 24 hours, then spin on the Sorbet setting.

Ingredients

• Egg yolks 90 g
• Heavy cream 480 g
• Sugar 80 g, plus more for the top
• Vanilla bean 3 g (1 pod)
• Lemon zest 2 g
• Lemon juice 5 g

Method

1. Simmer the cream with the vanilla and lemon zest, then let it infuse off the heat.
2. Whisk the yolks and sugar until pale, then add the lemon juice.
3. Temper the cream into the yolks slowly, then strain.
4. Bake in a water bath at 300°F (150°C) for 35 to 40 minutes, until the centers tremble.
5. Chill at least 4 hours, ideally overnight.
6. Top with sugar and torch until glassy.

Ingredients

• Cream cheese, room temperature 619 g
• Sugar 177 g
• Lemon zest 2 g
• Eggs 200 g
• Heavy cream 367 g
• Vanilla extract 5 g
• Lemon juice 6 g
• All purpose flour 27 g

Method

1. Preheat the oven to 425°F (220°C).
2. Cream the cream cheese, sugar and lemon zest until smooth.
3. Add the eggs one at a time, scraping down the bowl.
4. Slowly stream in the cream, vanilla and lemon juice, scraping often.
5. Whisk the flour into a little of the cream until smooth, then fold it into the batter.
6. Bake 30 to 40 minutes, until the top is deep and burnt but the center still jiggles like jello.
7. Cool, then chill at least 4 hours before slicing.

Ingredients

• Brown sugar
• Butter
• Powdered sugar
• Eggs
• Vanilla extract
• All purpose flour
• Exact gram weights coming soon

Method

1. Whip the brown sugar and butter until light and fluffy.
2. Add the powdered sugar, eggs and vanilla, and mix until smooth.
3. Fold in the flour until just combined.
4. Spread onto a lined pan and bake at 325°F (165°C) for 40 to 50 minutes.
5. Cool slightly before slicing.

Ingredients

• Italian 00 flour 200 g
• Fine semolina flour 150 g
• Egg yolks 72 g
• Whole egg 50 g
• Extra virgin olive oil 14 g
• Fine sea salt 6 g
• Water, as needed

Method

1. Whisk the flour, semolina and salt together.
2. Make a well. Add the yolks, whole egg and olive oil, then pull the flour in with a fork.
3. Once shaggy, bring it together by hand. If dry, add water a few grams at a time.
4. Knead 8 to 10 minutes until smooth and elastic.
5. Wrap tight and rest 30 minutes at room temperature.
6. Roll through a pasta machine, widest setting first, working down.
7. Cut into tagliatelle, pappardelle, ravioli or lasagna sheets.

Ingredients

• Tangzhong
• Bread flour 50 g
• Milk 250 g
• Dough
• Bread flour 400 g
• Milk powder 20 g
• Sugar 50 g
• Salt 8 g
• Instant yeast 7 g
• Milk 105 g
• Whole egg 50 g
• Egg yolk 18 g
• Softened butter 50 g

Method

1. Cook the flour and milk into a paste, then cool completely.
2. Mix the dry ingredients, then add the tangzhong, milk, egg and yolk. Knead until smooth.
3. Add the butter in stages, kneading until it passes the windowpane test.
4. Proof 60 to 90 minutes until doubled.
5. Shape, then proof again for 40 to 60 minutes.
6. Egg wash and bake at 375°F (190°C) for 25 to 30 minutes.
7. Cool completely before slicing.

Ingredients

• Bread flour 250 g
• Whole wheat flour 50 g
• Water 235 g
• Olive oil 9 g, plus more for the pan
• Instant yeast 3 g
• Salt 4 g
• Fresh basil, to finish

Method

1. Mix all ingredients until just combined.
2. Fold every 30 minutes, then rest 1 hour.
3. Transfer to an oiled pan, dimple, and top with oil and basil.
4. Bake at 450°F (230°C) for 25 to 30 minutes, turning halfway.