• Preheat your oven to 375° F (190° C). Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
• Using a pastry blender or your fingertips, cutter butter into the mixture until it resembles course crumbs.
• In a small bowl, whisk the cream, egg, and vanilla. Add this to your flour mixture until a shaggy dough begins to form. Gently bring the mixture together with your hands until the dough comes together. If the mixture is too dry, add cream 1 Tbsp at a time. The dough should be somewhat firm.
• Turn your dough out onto a lightly floured surface and knead gently until smooth by patting the dough down and folding in half 4-5 times. Do not overmix, or your scones will be tough.
• Using a rolling pin, roll out the dough to 1/2 inch (~1.25cm) thickness, and cut a line down the middle. Scatter half of your strawberries over one HALF of the dough. Repeat this step once more, then gently do a final roll out of your dough to 3/4inch (~2cm) thickness.
• Using a 2 1/4 inch (~5.5cm) round cutter dipped in flour, cut out as many scones as possible from the dough. Do not twist your cutter as you push down. Reroll your scraps as necessary.
• Place scones 2in (~5cm) apart on the baking sheet. Place baking sheet in the freezer 15 minutes.
• Brush the tops of scones with remaining cream, and bake until golden brown – 12-15 minutes. Serve warm, and enjoy!

Make Passionfruit Curd (Ideally the day before your cream puffs)

• Add the the passion fruit pulp and sugar to a small saucepan, and place the saucepan over medium low heat, stirring until the sugar has dissolved completely.
• In a separate bowl, add the egg yolks and lemon juice into, and whisk vigorously until it forms a smooth paste and turns a pale yellow.
• While whisking the egg yolks, slowly stream in the warm passion fruit and sugar to temper the eggs. Do NOT go too quickly or stop whisking – or you will cook your eggs.
• Once the passionfruit mixture is fully incorporate, pour the full mixture back into the saucepan, and return the saucepan to medium low heat on the stove, still whisking continuously.
• Add the unsalted butter to the saucepan, and whisk continuously. Be sure to intermittently scrape the bottom and sides of your pan so that the curd cooks evenly and doesn’t stick to the bottom.
• Stir or whisk frequently until the passion fruit curd thickens (passion fruit curd registers 160° F/71° C). This can take anywhere from 10-20 minutes – depending on the heat level of your stove. Watch carefully. When the passion fruit curd registers 160° F, it’s ready!
• Add to an airtight container to cool completely, then move to the fridge for at least 4 hours before piping into your puffs.

Bake Choux Puffs

• Preheat your oven to 425˚F / ~220˚C. Line a rimmed baking sheet parchment paper.
• In a medium saucepan, add water, milk, butter, sugar, and salt. Bring just to a boil over medium heat, remove from heat, and stir in 1 cup flour all at once with a wooden spoon.
• Once your flour is incorporated, place the pan back over medium heat, stirring constantly for 1 1/2 to 2 minutes to partially cook the flour. You will see a thin film form on the bottom of the pan, and the dough will come together into a smooth ball.
• Transfer dough to a large mixing bowl. Using an electric mixer on medium speed, beat for 1 minute to cool the mixture slightly.
• Add each of your 4 eggs, 1 at a time, allowing each egg to fully incorporate between additions. Once they are added, beat for one more minute until the dough is smooth and forms a thick ribbon when pulled up. Tip: To confirm your choux paste is the right consistency, perform the "V-test". Dip a rubber spatula or paddle attachment into the dough. Slowly lift the spatula straight up, allowing the paste to hang from it. Observe the shape of the dough hanging from the spatula and the dough left in the bowl. If it forms a V-shape and slowly separates, the consistency is correct.
• Transfer the dough to a piping bag fitted with a 1/2" tip. Most people use a round tip – I like use an open star tip to make a pretty texture on the outside of the puffs.
• Pipe puffs, each 1 1/2” diameter and 1/2” tall rounds. Keep them 1" apart. If you accidentally pipe peaks on top, wet a finger tip slightly with water and tap them down.
• Bake at 425˚F~220˚C for 10 minutes in the center rack of the oven. Without opening your oven, reduce temp to 325˚F and, bake 20-22 min longer or until golden brown on top. Transfer to a wire rack to cool completely.

Black Sesame Diplomat Cream

• In a large bowl, vigorously whisk egg yolks, sugar, and cornstarch until the mixture is pale yellow.
• In a small saucepan, heat your milk, vanilla, and salt over medium-low heat until it just comes to a simmer (do not boil). Remove from heat.
• Whisking your egg yolks constantly, slowly stream the milk into egg yolks to temper the eggs. Once the mixture is fully incorporated, return everything to the saucepan.
• Place the pan over medium heat, and whisk constantly until the mixture is thick like a pudding, and has come to a boil (you will see thick bubbles rise from the bottom and pop).
• Remove from heat and strain over a fine mesh sieve into a heat-proof bowl.
• Whisk in your black sesame paste until smooth. Fine, yes, go ahead and taste it – I couldn't help myself either.
• Press a sheet of plastic wrap directly onto the surface of the cream and refrigerate until cold. This will take up to about 4 hours. In the meantime, you can proceed to make the choux pastry.
• Once cold, loosen with a whisk.
• In a small, microwave-safe bowl, let the cold water and gelatin powder sit for 5 minutes until the gelatin blooms. Microwave 20 seconds (just until the gelatin melts) and stir until smooth – set aside to cool while you continue.
• Begin whipping your heavy cream until slightly thick. Still whipping, beat in your gelatin. Whip at high speed until you reach stiff peaks.
• Fold in your black sesame cream to your stabilized whipped cream.
• Transfer to a large piping bag and refrigerate till ready to use.

Assemble Black Sesame Passionfruit Cream Puffs

• Using a serrated knife, slice the top of the choux puffs to open them up.
• Using a teaspoon or a small piping bag, add a small amount of passionfruit curd to the bottom of the each puff.
• Pipe in black sesame cream on top of the passionfruit Curd.
• Sprinkle puffs with powdered sugar, and enjoy!

• Preheat oven to 375° F (190° C). Line a large baking sheet with parchment paper.
• In a small bowl, mix water, egg, and Diamond Crystal Kosher salt (if using another salt, please adjust quantity to adjust sodium).
• Unroll a thawed sheet of puff pastry dough onto a lightly floured cutting board or parchment paper. Roll out each sheet to be about 12 x 10 inch rectangle/30 x 25 cm.
• Brush on egg mixture and sprinkle cheese: Lightly brush the beaten egg mixture on the puff pastry sheet with a pastry brush. Sprinkle on green onions evenly. Generously sprinkle with roasted sesame seeds. Finish by sprinkling over the top with your Maldon or other course finishing salt. Press down gently with the heel of your hand to help the toppings adhere to the dough.
• Using a knife or pizza wheel, cut the sheet into about 12 strips, and then cut the 12 in half for 24 short twists.
• Holding each end of a strip with two hands, twist strips into a corkscrew, and lay them on the prepared baking sheet. Leave at least an inch (2.5cm) between each strip, as they will expand in the oven.
• Bake for 10-15 minutes or until the twists are golden brown. Turn baking sheet halfway through for even browning.

Prepare Pie Crust Dough (at least 6 hours ahead)

• Using a pastry cutter in a large bowl or a food processor (I prefer a food processor myself) – mix your flour, sugar and salt. Then, add your cubed butter and cut the butter into the dry ingredients until you have pea-sized bits of flour and coated butter. If using a food processor, you can achieve these by pulsing your mixture 10-15 times.
• Drizzle your cold water into your mixture, 2 tablespoons at a time, until your dough begins to form large clumps. Your dough should feel a little moist, not wet. Add a little more or less than 1/2 cup water if needed – I used 1/2 cup exactly.
• Turn your pie dough out onto a lightly floured work surface. Fold the dough over itself several times until the dough becomes cohesive (you will still see dots of butter throughout the dough. Form the dough into a ball, then divide in half.
• Flatten each half into a disc and wrap each disc tightly in plastic wrap. Refrigerate until needed for your recipe (ideally at least 2-6 hours).
• When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. (See video above.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.

Fill and Bake Mini Quiches

• Prepare your egg filling. In a large bowl with an electric mixer fitted with a whisk attachment (or by hand), whisk eggs, milk, heavy cream, 1/4 tsp salt, and pepper together until combined. Cover and refrigerate your filling.
• Add your olive oil to a pan, and bring to medium heat. Saute your mushrooms, shallots, and 1/4 tsp salt until soft. Remove from heat, and set aside to cool.
• Preheat oven to 375°F (191°C). Grease two 12-count standard muffin pans. Note: You can use mini muffin pans here if you prefer, but you will need to adjust your bake time later.
• Working with 1 chilled pie dough at a time, roll dough disc into a 12-inch circle. From the circle, cut rounds using a 2.75 inch (~7cm) round cutter. Re-roll the dough scraps as needed, but try to work quickly to avoid your dough getting too warm.
• Place the dough rounds into greased 12-count muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
• Add your bacon crumbles (to taste) and about 1/2 tbsp of mushroom and shallot mixture to each muffin crust. Top each with a sprinkling of gruyere cheese.
• Evenly pour the cold egg filling into each unbaked crust.
• Bake your mini quiches until the center is just about set and edges are lightly browned, about 25 minutes. Allow them to cool in the pan for 5 minutes before removing from the pan. The mini quiches should pop right out using a spoon to lift them up.
• Enjoy!

• Pour 1/2 cup of the water into a large mixing bowl, and sprinkle the gelatin powder over the top to bloom. Let it sit for 10 minutes.
• Add the mango, sugar, cream, and milk to a blender. Process on medium low speed until smooth, and strain through a fine mesh strainer into a bowl. Use a spatula to push the mixture through the strainer as needed. Discard any leftover pulp.
• In a small saucepan (or in the microwave), heat your remaining water until boiling, and pour it over the bloomed gelatin. Mix until gelatin is fully dissolved.
• Add the mango to the gelatin mixture, and stir till everything is combined.
• Pour your mixture into a wide and shallow container. Remember that the depth to which you pour will be how tall your jellies are – I like to make it no deeper than 1/4 inch for adding to drinks (so they can pass through a bubble tea straws). I use small rimmed baking sheets.
• Cover and refrigerate at least 12 hours.
• Cut the puddings to 1/4 inch dice (or to your preferred size) before serving. Store in an airtight container, refrigerated, up to 1 week.