PUFF PASTRY

1. Mix everything together until a rough dough forms.
2. Do a double fold after every 15-20 minutes resting in the blast freezer.
3. Do it until the dough is smooth and no butter chunks.
4. Egg wash and bake in 200 degree Celsius for around 20 minutes or until golden brown.

MARINARA SEAFOOD

1. Sweat onions and fragrance garlic.
2. Sauté tomato until become watery.
3. Glaze in stock.
4. Simmer with basil leaf until the right consistency.
5. Season with salt, pepper and ground paprika powder.
6. Off heat and cook the seafood with residue heat to prevent overcooking.

RICOTTA CHEESE

1. Boil milk, cream and salt.
2. Add lemon juice and the mixture will split.
3. Cover with aluminium foil for 20 minutes.
4. Strain with a cheese cloth for 2 hours.

BASIL TUILLE

1. Mix everything.
2. Bake at 160 degree Celcius.

VEGETAL GEL GLAZE

1. Warm the water.
2. Whisk in the powder until no lumps.
3. Boil the liquid and ready to glaze.