Kendall College of Culinary Arts - Baking and Pastry Classes - 2008

Kendall College of Culinary Arts - Baking and Pastry Classes - 2008

Here are pics from my baking and pastry class I took while attending Kendall College.

~Cherry Muffin

~Chocolate Muffin

~Lemon Pound Cake

~Apricot Ginge Scones

~Focaccia Dough

~Focaccia ready for baking

~Finished Focaccia

~Soft Roll Dough

~Soft Rolls

~Sourdough Proof

~Sourdough Starter

Sourdough Starter Recipe - Use unwashed, organically grown red or purple grapes for this recipe. The white powder found on the skins of the grapes is yeast.

1 pound grapes

1 cup AP flour

1. Stem grapes into a medium mixing bowl. Crush with hands. Cover with cheesecloth, and set aside for three days at room temperature.
2. After three days there should be bubbles in the grape juice, indicating fermentation has begun. Strain liquid, and discard skins. Return to bowl, and stir in 1 cup flour. Set aside for 24 hours at room temperature.
3. Measure 1 cup starter, discard any extra, and transfer to a 1 quart glass or ceramic container with a lid. Stir in 1 scant cup bread flour and 1 cup water. The mixture should resemble a thick batter; add more water or flour if necessary to achieve this consistency. Cover loosely with lid. Let stand at room temperature for 24 hours. Repeat the following day. Some activity should be noticeable: the mixture should be starting to bubble. Repeat twice more. You will need to discard some of the mixture each day.
4. Starter should be quite active. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water. Alternatively, store in the refrigerator, and feed weekly.

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

~A lamé

~Baked Sourdough

~Baguettes

~Challah Dough

~Puff Pastry

~Challah Bread

~Brownies

~Lemon Bars

~Spritz Cookies

~French Macaroons 

~Rugelach 

~Biscotti

~Eclairs 

~Pecan Pie with Chocolate Crust

~Chocolate Cream PIe

~Apple-Cranberry Pie

~Crustless Chocolate Mascarpone Cheesecake

~Hazelnut Parfait

~Lemon Curd

~White Chocolate Pumpkin Cheesecake

~Hazelnut Parfait

~Creme Anglaise 

~Raspberry-Mango Ice Cream

~Almond Genoise

~Almond Sponge

~Tiramisu 

~Caramel Ice Cream

~Chocolate Malt Ice Cream

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.

~Opera Cake - layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze.