Shopping List

INGREDIENTS

All purpose flour (at least 4 pounds)

Baking powder (1 tablespoon)

Fine salt

Granulated sugar (600 grams)

Unsalted butte, high fat, European style (3 pounds)

Gruyere Cheese, or similar (3 oz)

Chives (1 bunch or package)

(optional) Bacon or prosciutto (4 oz)

Almond flour (2 1/2 cups)

Powdered sugar (1 pound)

Large eggs (2 dozen)

Apricot jam (1/2 cup)

Heavy cream (40 oz)

Whole milk (16 oz)

Cornstarch (1 cup)

Vanilla extract or vanilla bean paste

Fresh Berries (1 pound) (for Tarts on Tuesday)

Fresh blackberries or blueberries (1 1/2 pounds)(for pie on Wednesday)

Apple cider vinegar (1 tsp)

2 lemons

Bittersweet chocolate (3 oz) (optional for cream puffs)

Semi-sweet chocolate (4 oz)

Cinnamon

REQUIRED EQUIPMENT

(Brands I recommend 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.)

9-inch pie pan (Metal preferred. This USA Pan is the one I own.)

9-inch tart pan (It is okay to use a 9 inch pie pan or 9 inch cake pan, but you will not be able to remove the tart from the pan. Fat Daddio’s is a great brand.

Large bowls

Whisk

Wooden Spoon

Rubber Spatula (I know most people have rubber spatulas on hand, if you are looking for an upgrade, Vollrath is the absolute best brand out there.

Box grater

Fine mesh sieve (This is the set that I own.)

Parchment paper

Plastic wrap

Medium, heavy bottom sauce pan

Piping bag with a plain, round tip (No. 6 or 8 are good sizes)

Sharpie marker

Containers for storing pastry cream overnight.

Pastry brush