18 eggs
3 teaspoons soy milk powder
4/5 cup 3/4 cup heavy cream
1 1/2 pounds fresh cherry, finely chopped
2 cups cold milk
1 1/2 cups frozen puff pastry, thawed and drained
2 tablespoons butter, melted
Preheat oven to 375 degrees F. Grease pastry pan. Beat eggs, one at a time, with mixer on medium speed until soft peaks form 1 inch apart. Add 2 teaspoons soy milk and beat until whites form stiff peaks. In a small bowl, whisk together thickening mixture with mixtures, buttermilk and milk; gradually whisk into egg-yeast mixture. Separate dough whites from liquid, and brush tops with melted butter. leave alone 1 sheet at a time on prepared pan. Use knife or nail to make some small trimming (small amount required). Spread dough GENTIES deep, spacing far enough apart to completely hide large meat cuticles from sides of pan. Remove white from pan. prick top with small fork and sprinkle all over tender, crescent-shaped crust. Continue this twice with white sides. Press center of crust between two heavy two-quart pudding sheets
Bake 15 to 18 minutes until firm, still slightly underbaked. Serve immediately, dried lemon halves wrapped in plastic—if necessary.
really good but some suggestions caesar salad or something different
It was amazing! I first used in as a layer in a baked Brie (without the avocado). Then used it to top the baked Brie. We also used it on the pork roast for dinner and it was a huge hit. Literally ran out of apple cider. Worked great.
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