COMPONENTS: Coffee cremeux (½ recipe) Ingredients 1C Cream, soft peaks ½ C sugar 4 large, yolks 1 tsp vanilla extract 2 ¼ Powdered Gelatin A pinch of kosher salt Procedure : Put the egg yolks sugar and pinch of salt into a large bowl. Keep the cream vanilla extract until it comes to a boil. Combine the gelatin and water allowed to bloom set aside until ready to use. Temper the eggs and sugar with the hot cream then bring it back on the stove in the same pot and cook until 83 degrees Celsius or t176 degrees Fahrenheit. Microwave the gelatin for 10 seconds until melted and South completely then whisk into your temporary mixture. pour the mixture in a food-safe container and cover with the top with plastic wrap touching the top of the custard. Allowed to custard with Chill in the fridge until set, then whisk until light in texture right before you need to use it. To use, Trainer the whisked custard to a pastry bag fitted, if desired with a large round tip. Chocolate cake (½ recipe) Ingredients 1 C Sugar 1 C Ap Flour ⅔ C cocoa powder ¾ tsp of baking powder ¾ tsp of baking soda ½ tsp salt 1 Egg 1\2 C milk ¼ C vegetable oil 1 tsp vanilla ½ C boiling water Procedure: Combine all the dry ingredients; the sugar flour cocoa powder baking powder and baking soda and salt in a large mixing bowl. Combine the vegetable oil, vanilla, milk and egg whisk until homogeneous (one mixture). In a large bowl with the dry ingredients make a well in the center and then mix in the wet ingredients to for me smooth batter. You measure the water making sure it is exactly a cup and use it to temper your batter whisking as you incorporate the water. Note: it should form a loose batter, this is ready to use, it will result in a light and fluffy cake. 5. Bake at 350 degrees for about 10 to 15 minutes, rotating halfway through on a sheet tray, cake is done when the middle can spring back to the touch. Chocolate crumb ¾ C AP flour ½ C cold cubed butter 2 Tbs of cocoa powder 1 tsp salt Combine all the ingredients in either stand mixer with a paddle attachment, or in a large bowl and form the crumble, it should look like wet sand and come together to be Loosely formed crumbs chunks if butter are okay. Chill the crumble in the freezer for 3 mins then bake at 350 for about 3-5 mins checking the crumble halfway through the time. Allow to cool and crush it up so the pieces aren't too huge. Store in a food-safe container in a dry area for up to a week or in the freezer for up to 3 weeks. Mint oil Ingredients ¼ C neutral tasting veg. Oil 1 bunch of Fresh mint (spearmint or chocolate), blanched and shocked ½ tsp Honey Procedure: When's the mint leaves for 10 seconds do not leave them in for any longer or they will turn dark black or brown quickly shock the leaves in an ice bath (½ ice ½ water) take the leaves out, draining the excess water from them then blend with honey and oil. Bag or bottle and refrigerate until ready to use. To use give it a good shake and then use drop by drop. Base recipe for no churn ice cream Ingredients 1 Can of sweetened condensed milk 2 C of heavy cream, soft peaks Variation ; Mint chocolate chip ice cream ⅓ C chopped milk chocolate or bittersweet chocolate chips ½ -1 tsp mint extract depending on its strength 1 Tbs Fresh chopped mint (spearmint or chocolate) (Optional) Dry Roasted honey peanuts (premade) a handful Fresh chocolate or spearmint 3-5 depending on the size