Shopping List
The shopping list is divided into two parts. Stuff you’ll need for Monday/Tuesday, and stuff for the last three days. I hope this makes is more manageable for you to shop.
Ingredients for Monday & Tuesday
2 1/2 pounds (5 cups) unsalted butter (good quality)
salt
15 Large eggs
All-purpose flour 2
Cake Flour, 3/4 cup
5 pounds, Granulated sugar
Dark or semi-sweet chocolate, 4 oz (about 1/2 cup)
Semi-sweet chocolate, 12 oz
Milk chocolate, 2 ounce (about 2 tablespoons)
Canola oil or other frying oil, 1 quart
Cinnamon, 2 tablespoons
Corn syrup or golden syrup, 1 tablespoon
2.5 cups heavy cream
1 cup orange juice
4 lemons
1 tsp corn starch
1/2 cup egg whites (pasteurized carton egg whites are fine, as long as they are real egg whites)
4-6 leaves like mint or bay (we aren't eating the, just using as a molds)
2 cups fresh raspberries
1 1/2 cups fresh or frozen raspberries
Equipment for Monday & Tuesday
(Links are for brands I recommend and are actual products/brands I own and trust. If you don’t see a link, it means I don’t have a strong preference about a product. As an Amazon Associate I earn from qualifying purchases if you purchase through the links below.)
Kitchen Scale. This is a must have item. We will be learning to bake by weight. Look for a scale that can handle up to 11 pounds and weighs in both grams and ounces. I use this one by Escali. Taylor also makes quality scales.
Piping bags, at least 16 inches, reusable or disposable.
Large star or french star piping tip, something about 1/2 inch in diameter. This one from Ateco is ideal.
3-4 quart saucepan
Large, deep pot or dutch oven for frying churros (at least 3 inches deep)
Long handled metal strainer, either the slotted spoon style or spider basket style.
Large mixing bowl
Whisk
Rubber spatula, flat style
Wooden spoon
Electric mixer. A stand mixer is strongly preferred. We will be making a meringue later in the week, which is time consuming with a hand mixer. A high-powered hand mixer can work.
Fine mesh sieve or sifter
4 cup, or 1 to 1 1/2 quart hemisphere cake pan or stainless steel mixing bowl (with no rubber or plastic parts). We will use this to bake a domed cake. The ideal bowl will be about 8-inches in diameter and 3 inches or more deep. But as long as it hold 4 cups of liquid, it is fine.
Cooling rack
Parchment paper (please have plenty, it will be used and wax paper is not a substitute)
Plastic wrap
Kitchen shears
Baking spray
Pot holders
Cutting board
Sharp chopping knife
Serrated bread knife
Ingredients for Wednesday - Friday
1 cup, almond flour (look for the finely ground almonds, not almond “meal”).
2 cups, powdered sugar
1/2 cup, superfine sugar (Baker's sugar sold in the carton is the most common brand)
1/4 teaspoon cream of tartar OR 1 teaspoon of lemon juice
Gel food coloring
1 1/2 cups graham cracker crumbs
16 ounces cream cheese (2 bricks Philadelphia, do not use "organic" or other "natural" cream cheese)
7 large eggs
Vanilla
Salt
24 oz (3 cups) sour cream
1 pint (200g) strawberries, blueberries, cherries, or raspberries
1/4 tsps (7 g) instant or active dry yeast (one packet)
1/2 cup (4 fl oz) whole milk
500 grams (3 cups) bread flour
1/2 cup (106g) brown sugar
4 teaspoons (11g) cinnamon
1/2 cup (57g) diced pecans or walnuts (optional)
1/2 cup (57g) golden raisins (optional)
1/2 cup whole-milk ricotta cheese
1/4 cup basil pesto
1/4 cup finely grated Parmesan cheese
1/4 cup sun-dried tomatoes (the kind packed in oil rather than dry).
Equipment for Wednesday-Friday
Two 9x5 or 8x4 loaf pans. The disposable aluminum kind from the grocery store are fine!
8 x 2 1/2 inch spring form pan
Large roasting pan that is at least 12 inches wide and 12 inches long and at least 2 inches deep (for creating a water bath for our cheese cake)
Long length, heavy duty aluminum foil
Large mixing bowls (one that is metal or glass and can fit on top of one of your sauce pans or small pots)
Two half sheet sized baking sheets. I like the plain sheet pans. Any brand.
Piping bags
Plain round piping tip with 1/3 inch opening (Ateco 804 or 803 are great or a Wilton 2A)
Gel food coloring of your choice (possibly to coordinate with our macaron flavors which are lemon, passionfruit or raspberry, and caramel).
Bench scraper (super helpful)
Electric mixer, stand strongly preferred.
Whisk
Rubber spatula
Parchment paper (very important!) Look for the “non stick kind”.
Cooking spray
Rolling pin
Baking spray
Pot holders
Pastry brush
