Bells Pastries

Ispahan Class 


Vanilla Crèmeux

4 ea Egg Yolks

1 1⁄2 c Heavy Whipping Cream

1⁄4 c Granulated Sugar

1 tsp Vanilla Bean Paste

3 oz White Chocolate (Callebaut preferred)

Rose Chantilly

1 c Heavy Whipping Cream

1⁄4 c Confectioners Sugar

1⁄2 tsp Vanilla Extract

1⁄2 tsp Gelatin Powder

1⁄4 c Cold Water

3 drops Rose Water

1 drop Red Gel Food Color (scant, touch with toothpick to add minimal color)



1⁄2 c Lychee (canned is fine)

2 pts Raspberries


4.5 qt or smaller standing mixer (no 6qt please) or hand held mixer w/ whisk attachment

2 medium/large mixing bowl

2 small mixing bowl

1 small microwave safe bowl

2 rubber spatulas 

hand held whisk

1 small/medium sauce pot 

liquid measuring cup

dry measuring cups

measuring spoons

cutting board

chefs knife

food scale

1 shallow baking dish

1 18x13 baking sheet tray

kitchen towel (one you don't mind getting stained)

2 pastry bags (at least 14’)

2 piping tips: Ateco 803-805 or Wilton #10  

Red soft gel food coloring of your choice (prefer Chefmaster or Americolor Brands. Wilton is fine!)

The Pastry Project

Biscuit Class 



13 oz or 3 cups All purpose flour

1 oz or 2 tablespoons Sugar

1 tablespoon Baking powder 

1/2 teaspoon Baking soda
1.5 teaspoon Salt

7 oz or 14 tablespoons Butter, cold

10 fl oz or 1 1/4 cups Milk, cold
1 tablespoon Vinegar or lemon juice

1 oz or 2 tablespoons Milk or butter for brushing


8 Oz or 1 cup Mashed fruit, thawed or fresh

approximately 2 oz or 1/4 cup Sugar 

1 tablespoon Lemon Juice

1/2 tsp *Pomona’s pectin

1/2 tsp *Calcium water (calcium comes with Pomona’s pectin)

*If you don’t have these ingredients you could substitute with about 1 tablespoon of cornstarch.

Tools for Biscuits: 

Medium-large bowl
Small bowl
Rolling pin or bottle of wine 
circle cutter or cup
Bench scraper - optional 

Tools for Jam:

Small bowl
Small pot

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