Here are notes from my baking and pastry class at Kendall College.
Day 1
Agenda:
Apricot Almond Scones
Turkey/Ham, Cheddar, Scallion Scones
Starter
3 oz. Grapes (Cheesecloth)
3 oz. Water
3 oz. Bread Flour
Smoked Turkey and White Cheddar Scones
1 lb. 13 oz. Bread Flour
1 1/2 oz. Baking Powder
1 ½ tsp. Salt
7 oz. Sugar
8 oz. Shredded White Cheddar
1 lb. Smoked Turkey, Small Dice
1 bunch Scallions
32 oz. Heavy cream
1. Add all dry together with paddle
2. Add bulk items
3. Add cream, just till combined. This will be a very shaggy dough. Shape into 8” cake pans, chill till firm.
4. Cut into wedges, brush with heavy cream.
5. Bake at 375 till golden.
My Results
My scones came out nice and flaky. The only difference from the recipe was that there was no cheddar in what I made.
Apricot Almond Scones
12 oz. Bread Flour
12 oz. Pastry Flour
3 oz. Sugar
1/4 oz. Salt
1 1/2 oz. Baking Powder
10 oz. Cold Butter, Cubed
1 Egg
11 oz. Cold Buttermilk
4 oz. Lightly Toasted Almonds
8 oz. Dried Apricots, Chopped
1 oz. Minced Crystallized Ginger
My Results
Come out really flaky. Tasted good.
Class Notes
-Double action baking powder is activated by
1.heat
2.moisture
-Single action baking powder is activated by
1.moisture
We almost always use the double action baking powder
-Moisture activates gluten
Scaling
digital, slide, volume measures (eggs, milk, water)
sour cream, cream cheese, flour - all done by weight
Flour good for:
1. structure
2. thickener
3. coating
Types of Flour
corn - no gluten
rice - no gluten
oat - no gluten
wheat - most common
pastry - 7.5-9.5% protein
all purpose (AP) - 10-13% protein
bread - 12-15% protein
whole - 13-14%
high gluten (HG) - 14-15 %
cake - 6-8% protein
*vita-wheat - 40-85% protein
*must be added to another flour to work
Sugars and Sweeteners
-monosaccharide’s = glucose and fructose (singe/simple sugars) *fruit honey
-disaccharides = lactose (milk)
-sugar = hydroscopic (attracts water)
-demarara -sanding sugar -brown (light 3.5% molasses, dark 6.5% molasses)
-turbinada -granulated -castor/superfine (melts very quickly)
-powdered/confectioners = ground sugar; has 3.5% cornstarch
-invert sugar = 20-30% sweeter than regular sugar
*corn syrup *honey
*glucose *malt sugar
Day 2
Agenda:
Apricot Almond Scones
Turkey/Ham, Cheddar, Scallion Scones
Starter
3 oz. Grapes (Cheesecloth)
3 oz. Water
3 oz. Bread Flour
Smoked Turkey and White Cheddar Scones
1 lb. 13 oz. Bread Flour
1 1/2 oz. Baking Powder
1 ½ tsp. Salt
7 oz. Sugar
8 oz. Shredded White Cheddar
1 lb. Smoked Turkey, Small Dice
1 bunch Scallions
32 oz. Heavy cream
1. Add all dry together with paddle
2. Add bulk items
3. Add cream, just till combined. This will be a very shaggy dough. Shape into 8” cake pans, chill till firm.
4. Cut into wedges, brush with heavy cream.
5. Bake at 375 till golden.
My Results
My scones came out nice and flaky. The only difference from the recipe was that there was no cheddar in what I made.
Apricot Almond Scones
12 oz. Bread Flour
12 oz. Pastry Flour
3 oz. Sugar
1/4 oz. Salt
1 1/2 oz. Baking Powder
10 oz. Cold Butter, Cubed
1 Egg
11 oz. Cold Buttermilk
4 oz. Lightly Toasted Almonds
8 oz. Dried Apricots, Chopped
1 oz. Minced Crystallized Ginger
My Results
Come out really flaky. Tasted good.
Class Notes
-Double action baking powder is activated by
1.heat
2.moisture
-Single action baking powder is activated by
1.moisture
We almost always use the double action baking powder
-Moisture activates gluten
Scaling
digital, slide, volume measures (eggs, milk, water)
sour cream, cream cheese, flour - all done by weight
Flour good for:
1. structure
2. thickener
3. coating
Types of Flour
corn - no gluten
rice - no gluten
oat - no gluten
wheat - most common
pastry - 7.5-9.5% protein
all purpose (AP) - 10-13% protein
bread - 12-15% protein
whole - 13-14%
high gluten (HG) - 14-15 %
cake - 6-8% protein
*vita-wheat - 40-85% protein
*must be added to another flour to work
Sugars and Sweeteners
-monosaccharide’s = glucose and fructose (singe/simple sugars) *fruit honey
-disaccharides = lactose (milk)
-sugar = hydroscopic (attracts water)
-demarara -sanding sugar -brown (light 3.5% molasses, dark 6.5% molasses)
-turbinada -granulated -castor/superfine (melts very quickly)
-powdered/confectioners = ground sugar; has 3.5% cornstarch
-invert sugar = 20-30% sweeter than regular sugar
*corn syrup *honey
*glucose *malt sugar
Day 3
Agenda:
Soft Rolls
Focaccia
Poolish for Baguette
*feed starter*
3 oz Bread Four
3 oz Water
Soft Rolls
9 oz. Water
1 oz. Active Dry Yeast
1 lb. 6 oz. Bread Flour
0.5 oz Salt
2 oz. Granulated Sugar
1 oz. Nonfat Dry Milk Powder
1 oz Shortening
1 oz. Softened Butter
1.75 oz (1) Whole Egg
As Needed Egg wash
1. Combine the water and yeast in bowl. Combine salt, sugar, milk powder. Shortening, butter and eggs in mixer bowl
2. Add water/yeast mixture to the mixer bowl. Mix.
3. Knead on medium speed 10 minutes or until reaches temperature of 77° F
4. Transfer to a lightly greased bowl, cover and place in warm spot. Ferment for 1 hour or until doubled in size
5. Punch down dough and let rest
6. Divide dough into 1.25 oz portions and round. Arrange on paper-lined pans. Proof until doubled
7. Brush with egg wash. Bake at 400° F, approximately 12-15 minutes
*notes about soft rolls
-straight dough method; this is a method where all ingredient are put in the mixer bowl at once to speed up the mixing process
My Results
Most of the rolls that I made turned out great. I had maybe only a few rolls that either didn't get enough egg wash or were rolled improperly.
Focaccia
0.4 oz. (1 Tbs.) Granulated Sugar
0.4 oz. (1 Tbs.) Active Dry Yeast
12 fl. oz. Water, Luke Warm
18 oz. All Purpose Flour
2 tsp. Kosher Salt
3 oz. Onion, Fine Chop
0.5 fl. oz. Olive Oil
1 Tbs. Rosemary, Freshly Crushed
1. Combine sugar, yeast, and water; dissolve
2. Stir in flour 4 oz. at a time
3. Stir in 2 tsp. salt and onion. Mix together then knead
4. Place dough in oiled bowl and ferment until doubled in size
5. Punch down dough, and then flatten onto sheet pan. No more than 1” thick. Brush with oil. Let proof 15 minutes until doubled in size
6. Sprinkle remaining salt and rosemary on dough. Bake at 400 degrees F, approximately 20 minutes
My Results
The Focaccia came out good. I need to work on my flattening of the Focaccia and getting a more natural looking circle. Also, instead of the rosemary, I used roasted garlic, which was a great topping.
Poolish Baguette
6 oz. Bread flour
6 oz. Water
Pinch Yeast
-mix ingredients together and allow to ferment overnight in covered plastic container.
*Class Notes*
Yeast
1. Dry Active
2. Instant
3. Fresh/Compressed
Biological Name
Saccharomyces Cerevisiae
Hydration of Yeast
Water should be between 100-110 degrees F
32-50 degrees F very little activity
60-70 degrees F slow action
75-95 degrees F best temperature for yeast activity
100-110 degrees F best temperature for hydrating dry yeast
138-140 degrees F death point of yeast
Yeast Conversion Table
If Recipe Call For: Multiply By: And Use:
compressed yeast 0.5 dry active yeast
compressed yeast 0.33 instant yeast
active dry yeast 2 compressed yeast
active dry yeast 0.75 instant yeast
instant yeast 3 compressed yeast
instant yeast 1.33 active dry yeast
10 Steps in Bread Making
1. Scale ingredients
2. Mixing and kneading
3. Fermenting - this is when the dough starts to rise; gluten developing
4. Punching down dough
5. Portioning dough
6. Rounding the portions - bench rest/relaxation
7. Make-up; shaping the portions
8. Proofing the products - 80 to 115 degrees F
9. Baking the products
10. Cooling and storing the finished products
Day 4
Agenda:
San Francisco Sourdough
Baguettes from Pooloish
(2-13 oz. baguettes)
San Francisco Sourdough
0.5 oz Active dry yeast
8 fl oz Warm Water
6 oz. Sourdough Starter
1 lb. Bread Flour
0.5 oz. Kosher Salt
as needed Cornmeal
1.6 oz. (1) Egg White, Beaten
1. Sprinkle the yeast over 2 fl. oz. of the water and set aside until dissolved and foamy
2. In the bowl of a mixer fitted with a dough hook, combine the starter and the remaining water. Add 6 oz. of the flour
3. Stir until a dough forms, then add the yeast mixture. Knead 5 minutes on medium speed
4. Add the remaining flour and the salt. Knead until the dough is smooth and elastic, approximately 10 minutes
5. Place the dough in a lightly greased bowl and cover with a damp cloth. Ferment in a warm place, approximately 80 degrees F to 90 degrees F, until doubled
6. Punch down the dough and shape it into a round loaf. Place the loaf on a greased and cornmeal-dusted sheet pan
7. Proof the dough in a warm place, covered with a damp cloth, until it has risen to 2 1/2 times its original size
8. Brush the risen loaf with the beaten egg white and score the top of the loaf with a sharp knife
9. Bake at 450° F, with a pan of boiling water underneath the oven rack, for 10 minutes
10. Reduce the oven temperature to 375° F, remove the water and continue baking until the loaf is well browned, approximately 35 to 45 minutes
*notes about sourdough bread
-a lamé must be used to make the score the top of the dough; if not available, a sharp knife can be used
-the bread must be handled with much care; if not, the dough can collapse
My Results
My sourdough bread came out nice. The only problem I encountered was when I was trying to score the top of the dough. My cuts were not done properly; not deep enough.
Baguettes from Poolish
Poolish
6 oz. Bread flour
6 oz. Water
pinch Yeast
-mix ingredients together and allow to ferment overnight in a covered plastic container
Final Dough
12.06 oz. bread flour
3.24 oz. water
0.36 oz. wheat germ
0.36 oz. salt
0.14 oz. yeast
1. Combine flour, wheat germ and yeast
2. Add poolish, water and salt
3. Mix on low for 4 minutes and then on medium for 2 minutes. Dough will be soft and smooth. Windowpane test
4. Bulk ferment until 2x original size, approximately 40 minutes
5. Fold over gently and ferment another 30 minutes
6. Fold again gently and ferment 20 minutes
7. Divide into oblong pieces, 13 oz. portions
8. Let rest, covered to relax, approximately 15-20 minutes
9. Shape each piece of dough into a 10-inch cylinder. Cover the dough and rest several minutes before rolling it into 24-inch baguettes
10. Place the rolled dough seam side down onto a canvas couche lightly dusted with rice or bread flour. Proof until the loaves increase 55 to 65 percent in volume approximately 30 to 45 minutes
11. Remove the proofed loaves from the proof box and let the breads surface dry for 5 minutes. Use the canvas to roll the bread onto sheet pans. Score several diagonal cuts in each piece of dough
12. Bake at 450° F, with steam injected into the oven during the first few minutes of baking, until golden brown, approximately 20-22 minutes
*notes about baguettes
-get cooked directly on the deck of the oven
-heavy linen canvas (couche) is used when proofing
-done when tapped on and sounds hollow
My Results
Making the baguettes was a little harder than I imagined. The making of the dough was not that hard, but when it came to the rolling, things got a little more difficult. The dough has to be rolled out quickly and proficiently for it to turn out good. If not done properly, the baguette can get messed up, such a "exploding" at the base of the bread when not sealed all the way. Luckily, nothing "exploded" on my baguettes. Also, I could have left the baguettes in the oven about 5 minutes longer to get an even crispier crust.
Class Notes
Types of Pre-Ferments
-sponge method (poolish)
-old dough method (pate fermentee)
-sourdough starter method (chef)
*pre-fermenting adds flavor and color and also helps with the leavening
Artisan Breads
-natural ingredients
-hand shaped
Sourdough
-Lactobacillus sanfranciscensis (for its discovery in San Francisco Sourdoughs)
-Acidobacillus
Day 5
Agenda:
Puff Pastry Dough
Butter Lock-In
Challah
Poolish
Brioche (retard overnight)
Puff Pastry Dough
Butter Lock-In
2 lb. 4 oz. Butter, Softened
4 tsp. Lemon Juice
2 pinches Salt
9 oz. Bread Flour
-work into smooth paste with paddle on mixer
-shape into smooth, 12-inch square. chill
Dough
16 oz. Cold Water
4 tsp. Salt
4 oz. Butter, Softened
7 oz. Cake Flour
1 lb. 6 oz. Bread Flour
1. With dough hook, mix water, salt, butter, cake flour and enough bread flour to form soft dough
2. Shape into tight ball. Make an "X" on ball, cutting halfway into dough. wrap in plastic for 30 minutes and chill
3. Pull out corners into square
4. Roll out into square shape, lager than the 12-inch butter block made earlier
5. Place the butter diagonally on the dough and pull up corners to seal. keep chilled
6. Roll dough into rectangle 1/2" thick
7. Give dough a 3-fold, place on parchment lined pan and chill, covered, for 30 minutes
8. Do 3 more folds, wrapping and chilling well for 30 minutes
My Results
I had a somewhat hard time with keeping the butter and the dough chilled enough to work with. So, I had to re-chill it a few time before I was able to get the butter and dough folded into one another. After that, it turned out just fine.
Challah (Non-Dairy)
2 lb. 10 oz. Bread Flour
1/2 oz. Instant Dry Yeast
16 oz. Water
8 oz. Yolks
4 oz. Vegetable Oil
4 oz. Granulated Sugar
3/4 oz. Salt
1. Combine flour and yeast; add water, yolks, oil, sugar and salt
2. Mix on low for 4 minutes
3. Mix on medium for 4 minutes
4. Place in bowl and bulk ferment until doubled, approximately 1 hour. Fold over gently
5. Divide into 5 1/2 oz. pieces
6. Pre-shape into oblong pieces. Rest, covered for 15-20 minutes
7. Roll out dough, tapering it at the ends
8. Starting in the center. Make a 3-strand braid. Secure the ends by pinching
9. Turn loaf around and braid. Secure the end
10. Place on a parchment lined sheet tray
11. Brush with egg yolk wash and place in proofer. Proof until springs back, about 1 hour
12. Do second brush with egg wash
13. Bake at 350° F in convection oven until dark golden and shiny, about 20-25 minutes
14. Cool before slicing
My Results
Today we just got the dough prepared and ready to cook for tomorrow. The shaping of the dough wasn't hard at all; the only problem I encountered was that my dough needed to relax longer than I let it. End result, the braids came out looking good with maybe only one of the loaves a little bigger than the others.
Brioche Dough
1 lb. 4 oz. Bread Flour
9 1/2 oz. Instant Dry Yeast
8 oz. Eggs
4 oz. Whole Milk, Room Temperature
2 oz. Granulated Sugar
.375 oz. Salt
12 oz. Butter, Pliable
1. Combine flour and yeast. Add eggs, milk, sugar and salt on low for 4 minutes
2. Gradually add butter with the mixer on medium, scraping the bowl throughout
3. Mix on medium for approximately 10 minutes until it begins to pull away from the side of the bowl
4. Place on spayed parchment pan. Cover tightly and retard overnight
5. Divide by hand into 2 oz. portions, lining them up in order for shaping
6. Shape into a round, lightly flouring the table
*note: return to the cooler is it gets warm
7. After rounded, return to the cooler
8. Place rounds into lightly spayed pans. Brush with egg wash. Proof, covered until almost double in size, approximately 1-2 hours
9. Brush again with the egg wash. Bake at 375° F until crust is golden brown, approximately 30-35 minutes
10. Remove from pans and cool
My Results
All we have done it make the dough for this recipe. For me, everything went just fine; I will have to wait until tomorrow and see how the shaping and cooking turns out.
Class Notes:
-all the enriched dough’s have sugar in them
-they require significant amounts of egg wash
-proof at only 70% because of the high butter/fat content
-don't over proof or the dough will slack
Day 6
Agenda:
Challah
-egg wash
-in proofer 12:00 out by 1:30
Craquelin
-no egg wash
-in proofer by 2:45
-in oven by 4:45
Croissant Dough
-30 minute rest (3:00)
-butter block (beurrage)
-1st turn - in cooler by 3:50
-2nd turn - 4:25
-3rd turn - 4:55
-wrap well and chill overnight
*mix baguettes between 1st and 2nd turns
*make poolish
Craquelin Dough
Brioche Dough
10 oz. Sugar Cubes
3/4 oz. Lemon Zest
1. After dough has been retarded overnight-
2. Mix dough, sugar cubes and lemon zest on low just until sugar cubes are incorporated
3. For each loaf, divide into the following:
2 - 11 1/2 oz. craquelin dough
2 - 3 oz. brioche dough
-any remaining dough, add sugar cubes and cook separately
Shaping:
-spray panettone wrapper (5 inches diameter/6 inches tall) lightly with pan spray
1. Pre-shape craquelin dough into a round and let rest covered, 45 minutes, at room temperature
2. Pre-shape brioche dough into a round and let rest, in cooler, 30 minutes until relaxed
*make sure to number your rounds in the order that you make them so that you will work with them in that order
3. Roll brioche dough into a 6 inch circle. Wrap around craquelin dough to enclose it completely, and gather the edges together at the bottom to form a boule. Place in wrapper
4. Proof, covered, until the dough springs back slowly to the touch but does not collapse 2-3 hours
5. Score the loaf with an "X" in the center or snip the entire surface with scissors
6. Pre-steam the oven at 375° F. loads the bread into the oven and steam for 5 seconds. Bake until the crust is golden brown and the sides of the bread spring back fully when pressed through the wrapper, 35-45 minutes. Cool completely on a rack.
My Results
This dough was sort of hard to work with because of all the fat that is in the recipe. The only big problem I encountered was that I forgot to incorporate the zest, which I tried rubbing on the top of the dough and ended up burning.
Croissants
1 lb. 2 oz. Bread Flour
1/2 oz. Salt
3 oz. Granulated Sugar
10 1/2 oz. Whole Milk
1/2 oz. Active Dry Yeast
12 oz. Butter, Softened
1. Flour, salt, sugar stirred together in bowl with dough hook
2. Warm milk to 90 degrees F, add yeast to dissolve
3. Add milk/yeast into dry and stir until combined. Knead 10 minutes
4. Place dough in lightly floured bowl and let rise until double in size, approximately 1 hour (no cross cut-in needed)
5. Flatten butter into square, 1" thick and chill
6. After dough has doubled, punch down
7. Roll into square large enough to seal in butter block, making sure that the butter and the dough have the same consistency before starting lock-in
8. Place butter block n center on the diagonal. Pull up corners of dough and seal edged making sure not to have any openings
9. Roll dough to a rectangle, approximately 1" thick. If the dough is getting too soft, chill in cooler long enough to firm up the dough
10. Fold the dough in 1/3's, making sure to brush off any loose flour before folding layer over
11. Wrap the dough in plastic and chill for 30 minutes
12. Repeat this process twice more, chilling between each fold for 30 minutes
13. After final turn, wrap well and chill overnight for shaping the next day
Shaping
1. Cut off 1/4 of the block at a time, wrapping the remainder and returning to the cooler
2. Roll each quarter piece into a rectangle, approximately 1/4" thick
3. Cut the dough in uniform shapes, not allowing the dough to become warm. If that happens, immediately return to cooler for chilling until the dough firms up
4. Brush lightly with egg wash. Proof until doubled in size, making sure not to let them get so warm that the butter starts to melt out
5. Egg wash again before baking them
6. Bake at 375 degrees F, conventional, until done
Class Notes:
3 Types of Laminated Doughs
1. Puff Pastry (Mille Teuille) = 1000 leaves (flaky)
-leavened by steam
2. Croissant
-leavened by yeast
3. Danish Dough
-leavened by yeast
*butter melts at 82.4 degrees F, shortening is higher at about 110 degrees F
3 fold=letter 4 fold=book fold
Production Stages For Yeast-Raised Rolled-In Doughs
1. Scaling the ingredients
2. Preparing the roll-in fat
3. Mixing and kneading the dough
4. Fermenting the dough
5. Laminating the fat in the dough
6. Make-up: portioning the dough
7. Filling the dough
8. Proofing the products
9. Baking the products
10. Glazing, cooling and storing
Day 7
***MISSED CLASS***
Agenda:
Makeup of Croissants
-lock-in
-folds
-shaping
-proofing
-baking
Make baguettes (practice)
Make poolish for practicum baguettes
Day 8
***Practicum***
Practicum:
Baguettes
Challah
Individual Focaccia
My Notes
The baguettes that I made ended up not forming ears very well, and I also brushed the tops with egg whites for some reason. The challah came out differently than the other day; this time the braids formed really close together. It tasted alright, but the appearance wasn’t great. The focaccia came out the best with nothing done wrong.
Day 9
Agenda:
Chocolate Sugar Dough
Vanilla Sugar Dough
Brownies (1/2 sheet)
Chocolate Caramel Nut Tarts (6)
Lemon Bars (1/2 sheet)
Chocolate Sugar Dough
12 oz. Butter
7 1/2 oz. Granulated Sugar
12 oz. Cake Flour
3 oz. Cocoa Powder
.31 oz. Salt
1 1/2 oz. Eggs
1 tsp. Vanilla Extract
1. Combine butter and sugar. DO NOT CREAM!!!
2. Sift dry ingredients together in separate bowl
3. Combine eggs with flavoring in separate bowl
4. Add dry ingredients into butter and sugar mixture just to bring together
5. Add wet ingredients into bowl and combine
6. Flatten and wrap in plastic wrap and store in cooler
My Results
I had a little bit of a problem putting this dough together. My main problem was the butter was too warm and I also didn't get everything mix well and incorporated enough.
Vanilla Sugar Dough
12 oz. Butter
7 1/2 oz. Granulated Sugar
15 oz. Cake Flour
.31 oz. Salt
1 1/2 oz. Eggs
1 tsp. Vanilla Extract
1. Blend butter and sugar together. DO NOT CREAM!!!
2. Combine dry ingredients together in bowl
3. Combine eggs and flavoring in separate bowl
4. Add dry ingredients into butter and sugar mixture just to bring together
5. Add wet ingredients into bowl and combine
6. Flatten and wrap in plastic and store in cooler
7. When needed, remove and dock (poke holes) all over the bottom of the dough
8. Par-bake with bean and rice ball until outer crust is hard
9. Remove bean and rice ball and return to oven to finish par-baking
10. Store in cooler
My Results
Same problem as with chocolate sugar dough; not everything was incorporated properly.
Brownies
1 lb. 8 oz. 58% Chocolate
12 oz. Butter
1 lb. 8 oz. Sugar
6 (each) Whole Eggs
12 oz. All Purpose Flour
1 tsp. Vanilla Extract
1 1/2 tsp. Salt
1. Combine chocolate with butter over double boiler and melt
2. Combine eggs with sugar in bowl with whop and whip until thick and ribbon
3. Combine chocolate mixture in with eggs and vanilla extract
4. Add flour and salt into mixture
5. Spread evenly into sprayed 1/2 sheet pan that had been lined with parchment. Make sure batter is even since it doesn't move once it is in the pan
6. Bake at 325° F (convection) until batter from toothpick that has been inserted in the middle rolls into a ball
7. Cool overnight to set
My Results
This recipe came out great for me. The only problem I has was when I was taking the brownies out of the oven, I somewhat smashed a corner of them, but they still turned out good. Personally, I prefer brownies that are chewier and not so dense.
Bourbon Pecan Custard
2 Eggs
10 oz. Light Brown Sugar
1 oz. Molasses
3/8 cup Dark Corn Syrup
1/4 tsp. Salt
1/4 tsp. Vanilla Extract
2 Tbs. Bourbon
1 oz. Melted Butter
6 oz. Pecans
6 oz. Chocolate Chips
1. Combine sugar, molasses, corn syrup, salt, vanilla, bourbon, melted butter with whisk
2. Whisk in eggs
3. Fill par-baked tart shell with nuts and chocolate chips. Pour custard over the nuts and chocolate chips
4. Bake at 325° F (convection) until firm to the touch, approximately 20 minutes
5. Cool before un-molding
My Results
I really enjoyed making these because I never have before. They would have been easier to make but I had problems with my dough. First, it wasn’t mixed properly. Second, when I tried rolling it out, is was too warm and kept sticking to the rolling pin, making a mess. But, I eventually got it to work for me.
Lemon Bars
Vanilla Sugar Dough
as needed Eggs Wash
Filling:
1 lb. 6 oz. Granulated Sugar
13.3 oz. (8) Eggs
2 oz. Pastry Flour
11 fl. oz. Lemon Juice
5 fl. oz. Milk
1/2 tsp. Salt
4 oz. Powdered Sugar
1. Roll the chilled dough out on parchment paper to fit the sides and bottom of a half-sheet pan. Flip the parchment-covered dough onto a half-sheet pan. Remove the parchment. Trim uneven sedges and reserve dough scraps. Prick the surface of the dough with a fork and bake at 350° F until the dough is light golden, approximately 15 minutes. If cracks develop during the baking process, patch with the leftover dough and return briefly to the oven
2. Brush the baked dough with egg wash and return to the oven 3 minutes or until the eggs wash has set
3. To prepare filling, whip the sugar and eggs just until smooth. Whisk in the flour until well combined; then add the lemon juice, milk and salt
4. Pour the lemon filling into the par-baked shell
5. Bake at 325° F until set, approximately 25 minutes
6. Cool, and then cut into 1 1/2" x 1 1/2" squares. Dust liberally with powdered sugar
My Results
These bars were really good. I had two problems with these bars. First was the dough which was very hard to roll out. Second was when I was filling the pan, I spilled some of it on the floor and a little in the oven. An easy way to fix this is to fill the shell after it is in the oven and on a flat surface.
Class Notes:
Cookie Classification
1. Drop/Spooned
2. Icebox
3. Bar
4. Cut-out/Rolled
5. Pressed/Piped
6. Wafer
What Effects Finished Texture?
Oven temperature
-high temperature
-low temperature
Types of sugar
-white
-powdered
-brown
*light vs. brown
Amount of leavener
Mixing Method
Flour
Pan Temperature
(Remove from pan so cookies don't continue to cook)
(Always spoon dough onto cool pan; if spooned onto hot pan, cookies will run)
Ingredient Temperature
Day 10
Agenda:
Rugelach
Spritz Cookies
Biscotti
French Macaroons
Rugelach:
15 oz. Pastry Flour
1/2 tsp. Baking Soda
9 oz. Cream Cheese, Room Temperature
7 oz. Granulated Sugar
2 tsp. Lemon Zest
8 oz. Unsalted Butter, Softened
1 tsp. Salt
12 oz. Apricot Jam
4 oz. Dried Cherries, Fine Chopped
4 oz. Walnuts, Chopped Coarse
as needed Cinnamon
as needed Egg Wash
as needed Powdered Sugar
1. Sift together the flour and baking soda. Set aside.
2. Blend the cream cheese, sugar and lemon zest on low speed until homogenous. Add the butter and salt and blend well. Mix in the flour until combined. Chill the dough 2 hours.
3. Divide the dough into 12-ounce pieces. On a lightly floured surface, roll each piece of dough into a strip 1/4" thick and 6" wide. Trim the edges. Spread 4 ounces apricot jam on each strip of dough. Lightly sprinkle with cherries and walnuts, followed by cinnamon.
4. Cut the dough into 2 1/2" triangles. Roll each piece as for filled croissants. Place on paper-lined sheet pans and brush with egg wash.
5. Bake at 375° F until golden, approximately 12 to 14 minutes.
6. Lightly dust with powdered sugar.
My Results
This was a fairly simple recipe to follow. No major problems at all. Only thing I would change is maybe the filling. Not a major fan of the apricot jam. Also, I think the dough needs to be cooled after being rolled; then it should be cooked.
Spritz Cookies
8 oz. Butter, Softened
4 oz. Granulated Sugar
1/4 tsp. Salt
1 tsp. Vanilla Extract
1 each Egg
10 oz. Cake Flour, Sifted
1. Cream the butter and sugar until light and fluffy. Add salt, vanilla and egg; mix until well blended.
2. Gradually add flour, beating until just blended. Firm dough; neither sticky nor stiff.
3. Press or pipe the dough onto an un-greased sheet pan. Pipe with large star.
4. Bake, doubled panned, at 350 degrees F until lightly browned around the edges, approximately 10 minutes. Transfer to racks to cool.
My Results
These cookies came out nicely. Just a little more browned on the top than I would have liked, but not burnt. These cookies taste very good and can become addicting.
Espresso Biscotti
1 lb. All Purpose Flour
4 Tbs. Instant Espresso Powder
1 tsp. Cinnamon
1 tsp. Baking Soda
1 tsp. Baking Powder
1 lb. Granulated Sugar
1 tsp. Salt
4 Tbs. Orange or Lemon Zest
6 each Whole Eggs
2 tsp. Vanilla Extract
8 oz. Chopped, Toasted Almonds
1. Flour, espresso powder, cinnamon, baking powder, baking soda, sugar, salt and zest in bowl with paddle.
2. Add eggs and vanilla all at once and mix on #2 (medium speed) to form a wet dough.
3. Add in almonds
4. Divide dough in half on parchment lined sheet pan and chill to firm up.
5. Form dough into logs.
6. Bake at 350 degrees F (conventional oven) until firm all over and brown.
7. Cool slightly and slice.
8. Toast slices.
My Results
Everything came out well with this recipe. Only one or two of the biscotti slices were over toasted, and that was because I didn’t turn the sheet pan while it was in the conventional oven.
French Macaroons
12 oz. Sliced Almonds
12 oz. Powdered Sugar
6 each Egg Whites, Perfectly Clean
1 1/2 tsp. Salt
6 Tbs. Granulated Sugar
1. Pulse the nuts with 6 oz. of powdered sugar until very finely ground.
2. Sift remaining powder sugar over parchment.
3. Whip whites and salt until just holding a soft peak.
4. Begin sprinkling in granulated sugar slowly then increase speed and whip to stiff, glossy peaks.
5. Combine nut mixture with remaining, sifted powdered sugar and fold into meringue with a spatula, being careful not to deflate the meringue.
6. Pipe onto parchment with large, plain, round tip and let stand at room temperature for 45 minutes until tops are dry and a crust forms.
7. Bake at: 300° F (conventional-doubled panned)
275° F (convection) until done
8. Slide parchment onto cool sheet pan and allow macaroons to cool.
My Results
These were fairly difficult to work with; it being my first time making them. Luckily, the only problem I had was that I toasted the almonds before hand and mixed them into the powdered sugar mix. This made the end result of the macaroons to be fairly darker than they were supposed to be, although, they still tasted good.
Class Notes:
Some of the cookie dough’s need to be double panned or they will burn on the bottom.
Characteristics of:
Bar cookies
-baked flat and cut after baking
-crust beneath
Shaped cookies
-piped
-rolled and cut
-shaped/baked/cut/baked again (sweetened)
Day 11
Agenda:
Defrost Puff Pastry/Shaping - Chill
Pastry Cream - Chill
Pate A Choux
-puff pastry 400/375
-profiteroles (12)
-eclairs (3" long x 1" wide)
Italian Meringue (cook sugar/water to 240 degrees F)
-Bavarian cream
Whipped Cream
Chocolate Shavings
Pastry Cream
16 oz. Whole Milk
4 oz. Sugar
4 each Whole Eggs
1 1/2 oz. Cornstarch
1/2 oz. Butter
1/8 tsp. Vanilla Extract
1. Bring milk to a boil over a medium flame (10 - 16 on induction), making sure not to scorch.
2. Combine sugar with cornstarch with whisk.
3. Add eggs to dry mixture and whisk together until smooth.
4. Temper hot milk into eggs, whisking until smooth.
5. Add tempered mixture back into pot, whisking constantly until mixture begins to boil. Allow mixture to boil for a few seconds to make sure that starchy taste will be cooked out. Remove from heat and stir in butter and vanilla extract.
6. Spread in thin layer on sheet pan and cover with plastic wrap directly on the surface. Chill.
7. Before using, blend together with whisk to smooth cream.
For chocolate pastry cream:
-Before removing cream from pot, add 4 oz. 58% chocolate and 1/4 oz. dark rum. Blend.
My Results
All went well for this being the first time making it. I almost went to high with the heat, but caught myself last minute and saved the cream from becoming scrambled eggs.
Pate A Choux
8 oz. Milk
8 oz. Water
8 oz. Butter
1 tsp. Salt
1 oz. Sugar
12 oz. Bread Flour
20 oz. Whole Eggs
1. Sift salt, sugar and bread flour together onto sheet of parchment. Reserve for later use.
2. Combine milk, water and butter over medium heat to a full boil so that fat is dispersed throughout the liquid.
3. Form parchment into cone and add to liquid, stirring with spoon and adding the dry ingredients only as is can be absorbed. After all of the flour is in, continue stirring until mixture comes away from the sides of the pot.
4. Transfer paste to bowl of mixer with paddle attachment. On medium speed, blend to cool the paste slightly so that the eggs won't be cooked when you add them.
5. Add eggs in stages, only as much as the paste can absorb at a time, scraping bowl often. Add as many eggs as the paste will absorb and still hold its shape when piped.
6. Pipe out paste onto parchment lined sheet pans into required shapes.
7. In deck oven: bake at 425° F until fully puffed and starting to color, then reduce oven to 375°F. Continue baking until done - approximately 12 minutes (double panned).
8. In convection oven: bake at 375° F until done (single pan).
My Results
The pate a choux came out very nicely. The only problem I had was when I baked the pastry. The smaller profiteroles burned easier than the rest of the pastries on the same sheet pan. I also need to work on my measurements when piping the éclairs. Some came out 3 1/2'” while others were 4”.
Italian Meringue
4 oz. Fresh, Cleaned Egg Whites
6 oz. Granulated Sugar
3 oz. Corn Syrup
2 oz. Water
1. Combine sugar, corn syrup and water in pot and heat to 230° F. Start whipping egg whites.
2. Continue cooking sugar to 240° F. With mixer on medium, add sugar to egg whites, pouring down the side of the bowl until all of the sugar is in.
3. Turn mixer to high and whip until completely cool.
My Results
This was hard to do because the sugar water has to be poured in very slowly as not to cook the eggs. Luckily, I poured very, very slowly and had no problems with it (this time around!).
Class Notes:
-Don't stir caramel once starts boiling or sugars will re-crystallize.
-Cook caramel until light brown/amber.
-Caramel flavor comes from the sugar browning.
Pate A Choux
-Start in hot oven until has risen, then move to cooler oven.
***Unable to make during class period***
Bavarian Rum Cream
6 gm. Gelatin Powder
2 1/2 Tbs. Light Rum
8 oz. Heavy Cream
1 tsp. Vanilla Extract
4 oz. Pastry Cream
1 recipe Italian Meringue
1. Bloom gelatin into rum.
2. Whip cream with vanilla to soft peaks. Fold whipped cream into pastry cream. Fold in meringue.
3. Melt gelatin in bain-marie. DO NOT OVERHEAT!!! Temper melted gelatin into 1/3 of cream mixture. Working quickly, add the gelatin mixture back into remaining cream mixture.
***Unable to make during class period***
Caramel
4 oz. Cold Water
1 lb. Granulated Sugar
3 1/2 oz. Light Corn Syrup
1. Set up a bowl with cold water to shock pot when you take it off the heat.
2. Dissolve sugar in water over low heat making sure to stir sugar into water to evenly distribute it.
3. Bring mixture to a boil, skimming and scum from the surface with a wet brush
4. Add corn syrup and bring back to a boil.
5. Wash down the side of the pot with a wet brush.
6. Continue boiling.
7. When sugar begins to turn from clear to light amber. Watch very closely.
8. When sugar reaches golden brown, pull from heat and put over a cold water bath to stop the browning process.
9. Dip profiteroles and store upside down on a lightly sprayed sheet pan until cool.
***Unable to make during class period***
Assembling St. Honore
1. Puff pastry round
2. Pastry cream
3. Pate a choux - bake - cool
4. Italian meringue
5. Bloom gelatin
6. Puncture profiteroles
7. Make cream
8. Fill profiteroles/base - chill 2 hours
9. Make caramel
10. Dip profiteroles
11. Chocolate shavings
12. Whip cream
13. Pipe whipped cream border
14. Place profiteroles
15. Chocolate shavings on top
Day 12
2/27/08
Ewald Notter Lecture - Albert Uster Imports
Day 13
2/28/08
Agenda:
Midterm Practicum
High Tea Platters:
-Caramel Nut Tarts
-Miniature Éclairs
-Rugelach
My Results
For this practicum, I had some problems with some of the food I turned in. My caramel nut tarts were burnt; the caramel for the éclairs was not fully cooked, and the rugelach expanded in the oven too much. The biggest thing that really bothers me is that I was the first person done and could have easily redone the tarts and spent more time on the caramel.
Day 14
2/29/08
Midterm Exam
Menu Analysis Due
Day 15
Agenda:
Basic Pie Dough (1/2 recipe)
Streusel Topping
Chocolate Cream Pie (1/2 recipe)
Apple-Cranberry Pie
Basic Pie Dough
1 lb. 8 oz. Pastry Flour
14g (2 tsp.) Salt
1 oz. Granulated Sugar
12 oz. All-purpose Shortening (or butter)
4 fl. oz. Water, Cold*
1. Sift the flour, salt and sugar together in a large bowl.
2. Cut the shortening into the flour mixture until the desired consistency (flaky or mealy) is reached.
3. Gradually add the cold water, mixing gently until the dough holds together. Do not over mix or add too much water.
4. Cover the dough with plastic wrap and chill thoroughly before using.
My Results
Unlike the first pie dough a made a while back, this dough came out nice. I made sure to fully incorporate all the ingredients and I also made sure that the dough was cold when I worked with it. Also, I used plenty of flour so that the dough didn’t stick to the rolling pin.
Streusel Topping
1 lb. All-Purpose Flour
0.14 oz. (3 g) Cinnamon, Ground
0.1 oz. (1/2 tsp.) Salt
4 oz. Brown Sugar
12 oz. Granulated Sugar
10 oz. Whole butter, Cold
1. Combine the dry ingredients. Cut in the butter until the mixture is coarse and crumbly.
2. Sprinkle on top of muffins or quick breads prior to baking. Streusel topping will keep for several weeks under refrigerator and may be frozen for longer storage. There is no need to thaw before use.
My Results
Very simple. Just add the ingredients together and reserve until needed.
Chocolate Cream Pie
8 oz. Granulated Sugar
1 qt. Milk
2.65 oz. (4 yolks) Egg Yolks
3.4 oz. (2 eggs) Eggs
2 oz. Flour
1.5 oz. Cornstarch
2 oz. Unsalted Butter
0.5 fl oz. Vanilla Extract
1. In a heavy saucepan, dissolve 4 oz. of the sugar in the milk. Bring just to a boil.
2. Meanwhile, whisk the egg yolks and eggs together in a large bowl.
3. Sift the flour, the cornstarch and the remaining sugar onto the eggs. Whisk until smooth.
4. Temper the egg mixture with approximately half of the hot milk. Stir the warmed egg mixture back into the remaining milk and return it to a boil, stirring constantly.
5. Whisking constantly and vigorously, allow the cream to boil until thick, approximately 30 seconds. Remove from the heat and stir in the butter and vanilla. Stir until the butter is melted and incorporated.
6. Pour the cream into the pie shells. (Cream may be poured into a bowl, chilled over and ice bath, covered with plastic wrap and stored in the refrigerator up to 2 days before using.
7. The pies can be topped with meringue while the filling is still warm. The meringue is them lightly browned in a 425 degree F oven. Chill the pies for service.
*Chocolate Cream Pie - Melt 6 oz. bittersweet chocolate. Stir the melted chocolate into the hot cream after adding the butter and vanilla.
My Results
The problems I encountered was when I melted the chocolate and during the pastry whisking. The egg mixture tempered with the milk came out a little lumpy; so I need to whisk longer next time. And the chocolate burned a little to the bottom of the bowl. I just needed to turn the temp. down on the double boiler.
Apple-Cherry Pie
1 lb. Fresh Tart Apples, peeled, cored and cut in 1-inch cubes
4 oz. Brown Sugar
4 oz. Granulated Sugar
0.2 oz. (1 Tbs.) Orange Zest, Grated Fine
0.07 oz. (1 tsp.) Cinnamon, Ground
0.05 oz. (1/4 tsp.) Salt
0.18 oz. (2 tsp.) Cornstarch
3 fl. oz. Orange Juice
1 pt. Fresh Cherries, Rinsed
1 Shell Mealy Dough Pie Shell, Partially Baked
4 oz. Streusel Topping
1. Combine the apples, brown sugar, granulated sugar, orange zest, cinnamon and salt in a large, non-reactive saucepan.
2. Dissolve the cornstarch in the orange juice and add it to the apples.
3. Cover and simmer until the apples begin to soften, stirring occasionally. Add the cherries, cover and continue simmering until the cherries just begin to soften, approximately 2 minutes.
4. Place the apple-cherry mixture in the pie shell and cover with the prepared Streusel Topping. Bake at 400 degrees F until the filling is bubbling hot and the topping is lightly browned, approximately 20 minutes.
Class Notes:
Common Fats Used For Pie Dough’s
-hydrogenated fats
-butter
Common Pie Dough’s
Flaky Dough
Mealy Dough
Tart Doughs
Pate Sucree
Pate Sablee
Crumb Crusts
(Think cheesecake)
Day 16
*NO CLASS*
CAREER FAIR
***Unable to make in class***
Double Chocolate Pudding
18oz. Milk
2oz. Granulated Sugar
1/8tsp. Salt
-boil the above items together.
4oz. Granulated Sugar
16gm. Cornstarch
1oz. Cocoa Powder
2oz. Milk
-combine items with a whisk, breaking up any lumps; add boiled mixture into this, whisking as you do so. Put back on flame and boil for 2 minutes, whisking constantly.
1 (each) Whole Eggs
2 (each) Yolks
-temper hot mixture into eggs-put entire mixture back into the pot, stirring constantly for 2 minutes. Do not boil.
-place mixture in a bowl and cover with plastic wrap placed directly on the surface.
4oz. 58% Chocolate
1oz. Milk Chocolate
1oz. Butter
1tsp. Vanilla Extract
-combine together and melt completely.
-add into above custard, cover and chill.
***Unable to make in class***
Champagne Sabayon
5.3 oz. (8 yolks) Egg Yolks
4 oz. Granulated Sugar
0.05 oz. (1/4 tsp.) Salt
2 fl. oz. Marsala Wine
6 fl. oz. Dry Champagne
8 fl. oz. Heavy Cream (optional)
1. Combine the egg yolks, sugar and salt in a stainless steel bowl.
2. Add the Marsala and Champagne to the egg mixture
3. Place the bowl over a pan of barely simmering water. Whisk vigorously until the sauce is thick and pale yellow, approximately 10 minutes. Serve immediately.
4. To prepare a sabayon mousseline, place the bowl of sabayon over an ice bath and continue whisking until completely cold. Whip the cream to soft peaks and fold it into the cold sabayon.
Day 17
Agenda:
White Chocolate Pumpkin Cheesecake
Crustless Chocolate Mascarpone Cheesecake
White Chocolate Pumpkin Cheesecake
12 oz. Graham Cracker Crumbs
4 oz. Almond Flour
1 tsp. Almond Ginger
1 tsp. Ground Cinnamon
6 oz. Melted Butter
1. Combine all of the ingredients together and pat approximately 8 oz. of mixture into the bottom of pans.
2. Set aside.
2 lb. 6 oz. Cream Cheese, Room Temp.
1 lb. White Chocolate, Melted
6 (e) Whole Eggs
60 ml. Maple Syrup
2 oz. Brandy
2 tsp. Ground Ginger
2 tsp. Ground Cinnamon
1 tsp Ground Nutmeg
1 1/2 cup Pumpkin Puree
1. With paddle, mix cream cheese until smooth scraping the bottom of the bowl frequently to make sure there are no lumps. Do not mix higher than medium speed to minimize incorporating air.
2. Add warm melted chocolate and blend.
3. Add eggs gradually making sure to scrape bowl well after each addition.
4. Combine syrup, spices and puree together. Add mixture to cream cheese mixture stirring only long enough to incorporate.
5. Divide between pans and spread evenly.
6. Bake at 325° F until filling is set. Filling should move in one mass when shaken gently. It should not move more in the center than on the sides. Do not overbake or the cake will taste dry and will crack.
7. Remove to rack and cool overnight.
My Results
Went well other than it was left in the over just a few minutes too long giving it a little more browning than I would have liked.
Crustless Chocolate Mascarpone Cheesecake
1 lb. 8 oz. Cream Cheese
6 oz. Sugar
-Mix with paddle, on second speed, until smooth. Make sure to scrape bowl often to incorporate any lumps.
2 oz. Cornstarch
1 tsp. Vanilla Extract
8 oz. Mascarpone Cheese
-Add to above mixture and blend. Be careful not to overmix because you increase the likelihood of causing the mascarpone cheese to curdle.
3 each Whole Eggs
-Add one at a time, scraping bowl often and incorporating eggs fully.
4 oz. Sour Cream
-Add gradually to mixture, blending well.
6 oz. Bittersweet Chocolate
-Blend into above.
1. Pour into buttered or buttered and crumb-lined pan. Bottom of pan can be coated with toasted, chopped nuts or ground cookie crumbs to add flavor and texture.
2. Bake in waterbath at 350*F for approximately 50 minutes.
My Results
This cheesecake came out with only one problem, I didn't cream the cream cheese long enough resulting in lumps throughout the finished product.
***Unable to make in class***
Chocolate Liqueur Souffle
Melted Unsalted Butter
2oz. Granulated Sugar, plus more to coat ramekins
2 TB. Cornstarch
1oz. Bread Flour
1oz. Unsalted Butter at room temperature
6oz. Whole Milk
3 (each) Egg Yolks
¼ tsp. Vanilla Extract
3Tb. Crème de Cocoa
4 (each) Egg Whites
5 tsp. Cocoa Powder
½ oz. 58%, Melted
-use butter to coat insides of ramekin and coat inside of ramekins with additional sugar.
-combine cornstarch, cocoa powder and 1/3 of the 2oz. of sugar together. Reserve.
-mix flour and softened butter to form a paste. Scald the milk. Add paste and stir with a whisk; it will melt into the milk.
-add in 1/3 of the egg yolks. Bring to a boil, stirring constantly. Cook until it thickens. Remove from the heat and continue to stir to make sure the paste is smooth.
-Add the remaining yolks, flavorings and the sugar/cornstarch/cocoa mixture. Cover.
-whip whites until they are thick and foamy and quadruple in volume. Gradually add in the reserved 2/3 of sugar, then whip a few seconds longer until the whites are stiff but not dry. Fold custard into egg whites.
-pipe into sugared ramekins being sure not to get any custard on the rims.
-bake at 400 F for about 25 minutes. Dust with powdered sugar for service.
***Unable to make in class***
Flourless Chocolate Cake
1# 58% Chocolate
1# Unsalted Butter
8oz. Espresso Coffee
8oz. Light Brown Sugar
8 (e) Whole Eggs
Equipment:
Kitchenaid
Burner
Mixing bowls
Stainless bowls (3)
Paddle attachment
Sauce pot (1)
-butter, coffee, sugar to boil, making sure to melt all of the sugar.
-melt chocolate over waterbath. Combine with butter mixture. Cool to slightly warmer
than body temperature.
-with paddle, blend together, adding eggs in stages.
-bake in 300 F. (convection oven) in waterbath on low fan until done.
***NO CLASS NOTES. SUBSTITUTE CHEF INSTRUCTOR***
Day 18
Agenda:
Lemon Lime Curds
Anglaise (Ice Cream Base)
Brulee
Hazelnut Parfait
Lemon Curds
4 fl. oz. Lemon Juice
6.5 oz. Granulated Sugar
0.14 oz. (2 tsp.) Lemon Zest, Grated Fine
4 oz. (2 eggs) Whole Eggs
6 oz. Unsalted Butter
1. Combine the lemon juice, 3 oz. of the sugar and the zest in a non-reactive saucepan. Bring to a boil.
2. Place the eggs and remaining sugar in a non-reactive bowl. Mix well without aerating.
3. Temper the egg mixture with one-quarter of the boiling juice. Add the remaining juice and return to the stove.
4. Bring the mixture to a boil while whisking vigorously. Continue mixing and boil 1 minute.
5. Remove from the heat and chill over an ice bath until the mixture reaches 120° F.
6. Add the butter in five parts, stirring well with a spatula after each addition.
7. Use immediately to fill a pie or tart shell or chill, cover and refrigerate.
Crème Anglaise
1 qt. Half-and-half
1 Vanilla Bean, Split or 1 tsp. Vanilla Extract
8 oz. (12 yolks) Egg Yolks
10 oz. Granulated Sugar
1. In a heavy non-reactive saucepan, bring the half-and-half and vanilla bean just to a boil.
2. Whisk the egg yolks and sugar together in a mixing bowl. Temper the egg mixture with approximately one-third of the hot half-and-half, and then return the entire mixture to the saucepan with the remaining half-and-half.
3. Cook the sauce over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon. Do not allow the sauce to boil.
4. As soon as the sauce thickens, remove it from the heat and pour it through a fine mesh strainer into a clean bowl. Chill the sauce over an ice bath, then cover and keep refrigerated. The sauce should last 3 to 4 days.
Crème Brulee
2 qt. Heavy Cream
2 Vanilla Beans, Split or 2 tsp. Vanilla Extract
33 oz. (50 yolks) Egg yolks
20 oz. Granulated Sugar
as needed Fresh Berries
as needed Tulipe Cookie Cups
as needed Granulated Sugar
1. Place the cream and the vanilla beans in a large, heavy saucepan. Heat just to a boil.
2. Whisk the egg yolks and sugar together until smooth and well blended.
3. Temper the egg mixture with one-third of the hot cream. Return the egg mixture to the saucepan and cook, stirring constantly, until very thick. Do not allow the custard to boil.
4. Remove from the heat and strain into a clean bowl. Cool over and ice bath, stirring occasionally.
5. To serve, place fresh berries in the bottom of each Tulipe Cookie cup. Top with several spoonfuls of custard.
6. Sprinkle granulated sugar over the top of the custard and caramelize with a propane torch. Serve immediately.
My Results
The end result of the mixture was very thick compared to others. I am not sure why though.
Chocolate Hazelnut Parfait
10 (ea.) Chocolate Sugar Dough Bases
1 tsp. Gelatin
2 oz. Water
4 1/2 oz. Sugar
1 1/2 oz. Whole Eggs
3 1/4 oz. Yolks
1 3/4 oz. Dark Chocolate, Melted
3 1/4 oz. Hazelnut Paste
1 Tbs. Brandy
1/8 tsp. Vanilla Extract
12 oz. Heavy Cream, Lightly Whipped - Reserved
20 (ea.) Brandied Cherries
1. Bake off chocolate sugar bases.
2. Bloom gelatin in 1 oz. of water, melt. Cool.
3. Combine sugar and 1 oz. water and cook to 248° F.
4. Beat eggs and yolks on mixer with whip until light in both texture and color.
5. On medium, stream sugar into eggs and then beat until cool.
6. Blend melted gelatin with egg mixture.
7. Blend in chocolate, paste, brandy and extract. Fold in whipped cream.
8. Dispense into molds, placing 2 cherries in center of parfait. Top with cookie rounds. Freeze.
My Results
Problem with this was when I was mixing all the ingredients together. The hazelnut paste was very clumpy and didn’t break up all the way, leaving lumps in the final products. After being frozen, I took to long taking them out of the molds and a few were melting into liquid piles.
***Unable to make during class***
Frozen Orange Souffle
5.3 oz. (8 yolks) Egg Yolks
4 oz. Granulated Sugar
3 fl. oz. Water
2 fl. oz. Cointreau or Orange Liqueur
0.15 fl. oz. (1 tsp.) Orange or Bergamot Essential Oil
1 lb. 8 oz. Italian Meringue
28 fl. oz. Heavy Cream, Whipped
as needed Basic Nougatine
as needed Powdered Sugar
1. Cut 15 strips of parchment paper or acetate 2 inches wide and long enough to wrap around the top of the ramekins. Fasten the paper or acetate around each ramekin with adhesive tape to form a collar. Lightly oil the ramekins and their collars. Sprinkle with granulated sugar.
2. Prepare a bombe mixture. Beat the egg yolks in the bowl of a mixer fitted with a whip until light and foamy.
3. While the egg yolks whip, bring the sugar and water to a boil in a small saucepan, brushing down the sides of the pan with cold water to wash off crystals that may be deposited there. Cook the syrup to the soft ball stage (240°F). With the machine running on medium speed, pour the hot syrup into the whipped egg yolks. Increase the speed to high and beat until the bombe mixture cools to room temperature.
4. Remove the bombe mixture from machine; fold in Cointreau and orange or bergamot oil.
5. In two steps, delicately fold in the Italian Meringue, followed by the whipped cream.
6. Using a ladle, deposit the mixture into the ramekins, leveling it with a metal spatula to the rim of the collar.
7. Freeze until hard.
8. To serve, remove the paper or acetate collars. Garnish with Basic Nougatine or powdered sugar.
***Unable to make during class***
Lemon Sorbet
1 pt. Lemon Juice
1 pt. Water
1 lb. Granulated Sugar
1. Combine all the ingredients in a large bowl. Stir until the sugar dissolves completely.
2. Pour the mixture into the container of an ice cream/sorbet machine and process according to the manufacturer’s directions.
3. The finished sorbet will be rather soft. Pack it into a storage container and freeze at a temperature of 0° F or lower until firm.
Strawberry Sorbet
4 oz. Granulated Sugar
0.14 oz. (1 tsp.) Pectin
8 fl. oz. Medium sugar syrup
1 lb. Strawberries, Pureed
0.5 fl. oz. Fresh Lemon Juice
1. Mix the sugar and pectin together, add the syrup and bring to a boil. Remove from the heat and cool completely.
2. Add the pureed berries and the lemon juice; strain. Adjust the flavor with additional sugar or lemon juice as needed.
3. Pour the mixture into the container of an ice cream/sorbet machine and process according to the manufacturer’s directions.Class Notes
custard: any liquid thickened by coagulation of egg proteins
Coagulation Temps:
egg yolk - 149-158*F
egg white - 144-148*F
*waterbath softens the base and keeps eggs from cooking too fast and keeps product from becoming rubbery
Egg Thickened Custards
Curd
Flourless Chocolate Cake
Cheesecake
Brulee
Bread Pudding
Quiche
Anglaise
Flan
Pot Du Creme
Panna Cotta
Vanilla Sauce
Starch Thickened Custard
Rice Pudding
Pastry Cream
Pudding
Gelatinized Custards
Panna Cotta
*curds can be stabilized with gelatin
2 Types of Custard
stirred - soft, rich and creamy
baked - typically prepared in a water bath in the oven; is usually firm enough to unmold and slice
Saccharmoeter - measures density and quantity of sugar in the product
-if don't have, cut sorbet base in half and put whole egg in it.
floats = is dense enough to spin
sinks = not dense enough
overrun: amount of air put into ice cream
Day 19
Agenda:
Make Caramel for Ice Cream
Flavor Fruit Ice Cream Raspberry Mango Ice Cream
(1) Tiramisu Torte
Ladyfingers
(2) round bases
(2) collars
Mascarpone Cream Mousse
Tiramisu Torte
1 lb. 7 oz. Ladyfingers Batter
4.5 oz. Simple Syrup
2 fl. oz. Coffee or Almond Liqueur
0.25 oz. Coffee Extract
0.25 oz. Vanilla Extract
1 lb. 8 oz. Mascarpone Cream Mousse
as needed Cocoa Gelee
1. Butter and flour paper-lined full-sheet pan. Using a plain medium tip, pipe half of the Ladyfinger batter into two disks measuring 7 inches in diameter.
2. To make the strips of Ladyfingers to line the ring molds, pipe the remaining batter into Ladyfingers 4 inches long, touching so they join at the sides and form a strip the entire length of the sheet pan. Bake as directed.
3. Lightly oil and sugar one 7-inch tort ring. Place on a paper-lined sheet pan.
4. Cut the strip of Ladyfingers in half lengthwise. Trim the strips of Ladyfingers on each long edge to fit evenly inside the ring mold.
5. Position the Ladyfinger strips inside the ring, cut to size to make a tight fit. Place a Ladyfinger disk on the bottom of the ring.
6. Combine the Simple Syrup, liqueur, coffee extract and vanilla extract. Moisten the cake with half of this syrup.
7. Add half of the Mascarpone Cream Mousse into ring.
8. Place the second Ladyfinger disk in the ring and moisten with the remaining coffee syrup.
9. Fill with the remaining Mascarpone Cream Mousse, leveling it to the rim.
10. Refrigerate or freeze the torte 2 hours.
11. Remove from freezer and cover the top surface with a thin layer of Cocoa Gelee heated to 120*F. Remove the rings and decorate or serve.
Ladyfingers
3 oz. Cornstarch
4 oz. Bread Flour
4 oz. (6 yolks) Egg Yolks
6 oz. Granulated Sugar
6 oz. (6 whites) Egg Whites
0.08 oz. (1/2 tsp.) Lemon Juice
1. Sift the cornstarch and flour together.
2. Whip the egg yolks with 2 oz. of the sugar until thick and creamy.
3. Whip the egg whites until foamy. Gradually add 2 oz. of the sugar and the lemon juice. Continue whipping to soft peaks, then add the remaining sugar gradually and whip to stiff peaks.
4. Fold approximately one-quarter of the egg whites into the whipped yolks to lighten them, then gently fold in the remaining whites. Fold in the flour mixture.
5. Place the batter into a pastry bag fitted with a large plain tip. Pipe 3-inch long cookies and two 7-inch rings onto paper-lined sheet pans.
6. Bake immediately at 425*F until lightly browned, approximately 8 minutes.
Mascarpone Cream Mousse
1 lb. 5 oz. Mascarpone, Warmed to 105*F
6 oz. (9 yolks) Egg Yolks
8 oz. Granulated Sugar
5 fl. oz. Water
0.5 oz. Sheet Gelatin, Softened
1 pt. Heavy Cream, Whipped to soft peaks
1. Place the warmed mascarpone in a large bowl.
2. Make a bombe mixture by whipping the egg yolks in the bowl of a mixer fitted with a whip. Cook the sugar and water in a saucepan until the syrup reaches the soft ball state.
3. Pour the sugar syrup into the yolks, with the mixer running at high speed. Pour in a steady stream between the side of the bowl and the beater. Once all the sugar is incorporated, whip 1 more minute at high speed, then reduce to medium speed and whip until the bombe mixture cools to approximately 110*F.
4. Add the softened sheet gelatin to the warm bombe batter. Stir until the gelatin dissolves completely.
5. Fold the bombe better into the mascarpone cream.
6. Fold in the whipped cream. Use immediately.
Class Notes
Gelatin
2 Grades: Type A - Pigs (culinary)
Type B - Beef Bones and Skins
Vegetarian
Agar-Agar (seaweed)
Arrowroot (tuber)
Pectin (apples)
Substituting Granulated For Sheet
amt. of granulated gelatin x 4 = amt. of water to bloom/melt gelatin in
-don't boil gelatin; looses holding capacity
Day 20
Agenda:
Ice Cream
-Macerate
Berries
-Warm
Caramel
Cocoa Gelee (1/2 recipe)
Almond Sponge
Finish Tiramisu
Almond Genoise
Italian Butter Cream
Spin Ice Cream
Cocoa Gelee
8 fl. oz. Water
1 lb. Granulated
Sugar
10.5 fl. oz. Heavy
Cream
5 oz. Cocoa
Powder, Sifted
0.75 oz. Sheet
Gelatin, Softened
0.65 fl. oz. Vanilla
Extract
1. In a large saucepan, bring the water, sugar and cream to
a boil.
2. Whisk the cocoa. Bring the mixture back to a boil and
cook 4 minutes, whisking constantly.
3. Remove from the heat and cover the pan with plastic film.
Let the mixture cool to 180°F.
4. Stir the softened sheet gelatin into the warm cocoa
mixture. Combine well; recover the pan with plastic film and let cool.
5. Add the vanilla.
6. Refrigerate a minimum of 12 hours before using. Heat to
120°F for coating tortes, cakes and tarts.
My Results
Everything came out fine with this recipe.
Almond Sponge
1 lb. Confectioners
Sugar
1 lb. Almond
Sugar
4 ½ oz. Cake
Flour
1 lb. 5 oz. Eggs
3 ½ oz. Melted
Butter
2 tsp. Vanilla
Extract
14 oz. Egg
Whites
1 oz. Granulated
Sugar
1. Combine the confectioner’s sugar, almond flour and cake
flour together with paddle.
2. Add eggs, butter and extract together. Add to dry.
3. Whip whites until foamy, and then sprinkle in granulated
sugar. Whip till semi-still peaks.
4. Fold whites into egg mixture.
5. Scale to 1 1/2 quarts for décor sponge layer and 2 ½
quarts for cake layer.
6. Bake at 325°F for thicker layer and 350°F for thinner
layer.
My Results
My problems with this were: 1) I added some of the
granulated sugar in first instead of confectioners sugar. I caught myself half
way through and finished with the confectioners sugar. 2) The sponge could have
baked for maybe 5 more minutes.
Almond Genoise
3 oz. Almond
Paste
6 oz. Granulated
Sugar
0.6 oz. (1) Egg
Yolk
13 oz. (8) Eggs
0.5 fl. oz. Vanilla
Extract
8 oz. Cake
Flour, Sifted
2.5 oz. Unsalted
Butter, Melted
1. In the bowl of a mixer fitted with a paddle, beat the
almond paste and the sugar. Add the egg yolk. When fully incorporated, add the
eggs and vanilla.
2. Remove the paddle from the mixer and replace it with a
whip. Whip the mixture on medium speed 20 minutes.
3. Remove the bowl from the machine and carefully fold in
the flour.
4. Remove one-eighth of the batter and mix it with the
melted butter in a small bowl. Fold this mixture into the cake batter.
5. Divide the batter between two buttered and floured cake
pans. Bake at 375°F until the cake bounces back when lightly pressed,
approximately 40 minutes.
6. Cool, then fill and ice as desired.
Italian Butter
Cream
8 oz. Egg
Whites
1 lb. Sugar
16 fl. oz. Water
2 lb. Butter,
Cubed
1. Mix sugar and water in saucepot and bring to 240°F.
2. In the mixer bowl, whip the egg whites until firm peaks
are reached.
3. Add in the sugar water, pouring very slowly down the
mixer bowl, into the egg whites while on medium speed.
4. Once all combined and cooled to about 110°F, add in the
butter slowly in cubes.
Cake Ingredients
-tougheners
-tenderizers
-moisteners
-driers
-leaveners (chemical and mechanical)
-emulsifiers
Mixing Methods
-creaming
-two-stage
-one-stage
-sponge
-chiffon
-angel food
3 Types of Meringues
1. Common
2. Swiss – heating
3. Italian – heating
Day 21
Opera Assembly
Agenda:
Ganache (1/2 recipe)
Simple Syrup
Dark Chocolate Glaze (1/2 recipe)
Flavor Butter Cream
-12 oz.
batches w/ 1 Tbs. flavoring
-espresso
-rum
Finish Ice Cream
Butter Cream (1/2 recipe)
Ganache
1 lb. Bittersweet
Chocolate
1 pt. Heavy
Cream
1 fl. oz. Almond
or Coffee Liqueur
1. Chop the chocolate into small pieces and place in a large
metal bowl.
2. Bring the cream just to a boil, then immediately pour it
over the chocolate, stirring with a rubber spatula to blend. Stir gently until
all the chocolate has melted.
3. Stir in the liqueur.
4. Allow to cool, stirring frequently with a rubber spatula
until the desired consistency is achieved.
My Results
Only problem with this is I misread the directions and was
using a whisk instead of a spatula; luckily I caught myself halfway through and
corrected it. I don’t think this really affected the end products.
Simple Syrup
1 pt. Water
1 lb. Sugar
1. Combine the water and sugar in a heavy saucepan. Bring to
a full boil.
2. Cook 1 minute or cook to temperature reading for desired
syrup.
My Result
Very easy recipe.
Dark Chocolate
Glaze
7 oz. Evaporated
Milk
1.5 oz. Glucose
or Corn Syrup
7 oz. Simple
Syrup
8.5 oz. Pate
À Glacer
8.5 oz. Extra
Bittersweet Chocolate, Chopped Fine
1. Bring the milk, glucose and Simple Syrup to a boil,
stirring carefully. Do not whisk vigorously or you will incorporate too much
air.
2. In a bowl, combine the pate a glacer and the bittersweet
chocolate.
3. Slowly pour the milk mixture onto the chocolate. Let it
sit for approximately a minute. Using a whisk, stir the mixture slowly to
incorporate the chocolate and cream.
4. Keep the mixture refrigerated. When ready to use, warm is
over a water bath to 100°F. If the temperature gets any hotter the glaze will
loose its shine.
Day 22
Agenda:
Flavor Butter Cream
Ice Cakes
My Results
This was a really fun day icing the cakes. I hade a few
problems trying to get the edges perfect and smooth, but it was my first time
icing a cake. I ended up making green butter cream because of St. Patrick’s
Day.
Day 23
***MISSED CLASSED. SICK DAY***
Agenda:
Dacquoise
Almond Joconde
Décor Batter
-only
chocolate décor batter
Dacquoise
8 oz. (8) Egg
Whites
0.3 oz. (2 tsp.) Dried
Egg Whites (Optional)
9.5 oz. Granulated
Sugar
0.5 fl. oz. Vanilla
Extract
7 oz. Almond Flour
1 oz. Cake
Flour
1. Whip the liquid egg whites in the bowl of a mixer fitted
with a whip on medium speed until foamy. If using the dried egg whites, sift
them with 4 oz. of the sugar and add to the foamy egg whites. Whip the egg
whites until they hold a firm peak. Fold in the vanilla.
2. Stir the remaining 5.5 oz. of the sugar into the flours.
Fold this mixture into the whipped egg whites with a rubber spatula.
3. Place the mixture in a pastry bag fitted with a medium to
large tip. Pipe it into three or four 7-inch discs on a paper-lined sheet pan.
4. Bake a 350°F until done, approximately 30 minutes. Check
for doneness by removing part of the crust using a paring knife; the interior
should spring back when lightly pressed.
Almond Joconde
5 oz. Almond
Flour
6 oz. Granulated
Sugar
1.5 oz. Cake
Flour
7 oz. (4) Eggs
3.5 oz. (3.5) Egg
Whites
1.5 oz. Unsalted
Butter, Slightly Melted
1. In the bowl of a mixer fitted with a whip, combine the
almond flour, 5 oz. of the sugar, the cake flour and half of the eggs. Whip the
mixture 2 minutes. Stop the machine, scrape down the bowl, then whip 3 more
minutes.
2. Gradually add the remaining eggs. Whip on medium speed 5
more minutes.
3. In a clean mixing bowl, whip the egg whites and remaining
sugar to medium peaks.
4. Remove the bowl of almond mixture from the machine and
fold in the melted butter using a spatula.
5. Fold in one-third of the whipped egg whites to lighten
the batter, and then fold in the remaining whipped egg whites. Do not over mix.
6. Spread the batter over a silicone baking mat placed on a
sheet pan. Level is carefully with a long offset spatula. Bake at 450°F until
the Joconde bounces back when lightly pressed, approximately 6 to 8 minutes.
Décor Batter
5.5 oz. Unsalted
Butter, Softened
5.5 oz. Granulated
Sugar
5 oz. (5) Egg
Whites
5 oz. Pastry
Flour, Sifted
As needed Cocoa
Powder
1. Cream the butter and sugar until light and fluffy.
2. Gradually add the egg whites. Fold in the flour. Tint the
batter with the cocoa powder.
3. Spread a thin layer of décor paste approximately 1/16
inch thick onto a silicone baking mat using an offset spatula. Patter the décor
paste into lines, wood grain or other patterns as desired.
4. Slide the silicone mat onto a flat sheet pan and freeze
until hard.
5. Prepare the Joconde batter. Remove the mat from the
freezer. Transfer the Joconde-coated baking mat to a room-temperature sheet
pan. (A cold sheet pan prevents the cake from baking properly.) Quickly pour
the Joconde batter over the design. Spread the Joconde batter evenly with an
offset spatula to completely cover the baking mat.
6. Bake at 450°F until the Joconde bounces back when
slightly pressed, approximately 6 to 8 minutes.
Day 24
***PRACTICUM***
Bergamot Torte
1 Full Sheet Patterned
Joconde, Fully Baked
3 Disks Dacquoise,
7 1/2 –inch Disks, Fully Baked
1 lb. 14 oz. Orange
Bergamot Curd
2 Rounds Almond
Genoise, 7-inch Rounds, Fully Baked
8 oz. Granulated
Sugar
8 fl. oz. Orange
Juice
5-6 Drops Bergamot
Essential Oil
5 lb. Orange
Milk Chocolate Earl Grey Mousse
As needed Cocoa
Gelee
1. Lightly oil and sugar three 7 1/2-inch torte rings. Place
them on a paper-lined sheet pan.
2. Cut the Pattered Joconde into strips ½ inch narrower than
the height of the rings. Fit the strips into the rings with the design facing
the ring. Place a layer of Dacquoise in the bottom of each ring.
3. Spread a small amount of Orange Bergamot Curd on the
Dacuoise.
4. Slice the Almond Genoise into three layers and place one
in each torte ring.
5. Make a syrup from the sugar, orange juice and bergamot
oil and moisten the Almond Genoise with half of the syrup. Spread with the
remaining Orange Bergamot Curd.
6. Place the remaingin Almond Genoise in each ring and
moisten well with the syrup.
7. Top each cake with the Orange Milk Chocolate Earl Grey
Mousse, filling the rings to the rim and leveling with a flat metal spatula.
8. Freeze until hard, approximately 2 hours.
9. Remove from the freezer and cover the top surface with a
thin layer of Cocoa Gelee.
10. Remove the tortes from the rings.
Orange Bergamot
Curd
3 fl. oz. Lemon
Juice
3 fl. oz. Orange
Juice Concentrate
9.5 oz. Granulated
Sugar
6 oz. (3) Eggs
9 oz. Unsalted
Butter, Room Temperature
10 drops Essential
Oil of Bergamot
1. Combine the lemon juice, orange concentrate and 5 oz. of
the sugar. Bring to a boil.
2. Place the eggs and remaining sugar in a non-reactive
bowl. Mix well without aerating.
3. Temper the egg mixture with one-quarter of the boiling
juice. Add the remaining juice and return to the stove.
4. Bring the mixture to a boil while whisking vigorously.
Continue mixing and boil 1 minute.
5. Remove from heat and chill over ice bath until the
mixture reached 120°F.
6. Add the butter in five parts, stirring well with a
spatula after each addition. Add 10 drops essential oil of bergamot.
7. Use immediately to fill a pie or tart shell or chill,
cover and refrigerate.
Orange Milk
Chocolate Earl Grey Mousse
5 fl. oz. Milk
5 fl. oz. Heavy
Cream
1 oz. Earl
Grey Tea Leaves
0.5 fl. oz. Bergamot
Essential Oil
0.5 fl. oz. Orange
Oil
6 oz. (10) Egg
Yolks
8.3 oz. (5) Eggs
4.5 oz. Granulated
Sugar
1 qt. Heavy
Cream, Softly Whipped
1 lb. 2 oz. Milk
Chocolate, Melted and Held at 130°F.
1. Bring the milk and cream to a boil. Add the tea leaves
and steep 3 to 4 minutes. Strain out the tea leaves and add the bergamot and
orange oils. Set aside.
2. Place the egg yolks, eggs and sugar in a mixer bowl over
a pan of simmer water. Whisk until the mixture reaches 158°F and is thickened.
Set aside.
3. Stir one-third of the softly whipped cream into the
melted chocolate in a large mixing bowl until smooth. Add the tea-cream mixture
and combine well.
4. Add the whipped-egg mixture and the remaining tea cream
in one step; fold delicately using a balloon whisk.
My Results
Most everything worked out well other than the patterned
Joconde. For some reason is came out slightly doughy, even though I cooked it
twice as long as the recipe called for. So, I will just have to wait and see
exactly how the end result is going to be.
