almond filling - neci online · preparation 1. use the straight dough method. soak the cornmeal in...

Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30

Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency.

Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces

Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated.

New England Culinary Institute, 2006

1

Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. 3. Bake at 350°F. When cool, glaze and dip bottoms in tempered couverture.

Almond Roulade Grouping: Pastries, cakes, tarts, pies Yield: 2 sheet Serving: OR 5 lbs. 12 oz. Ingredient 24 each Eggs Separated 20 ounce Sugar 2 pound Almond flour Sifted with baking powder 1/2 ounce Baking powder Sifted with almond flour To Taste Vanilla Preparation 1. Whip yolks with 2/3 of the sugar until ribboned. Whip whites with remaining sugar and vanilla to firm peaks. Alternately, fold whites and flour into yolks. Spread EVENLY on 2 FLAT sheet pans. Bake in a 300°F convection until done.


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Almond Sponge Grouping: Pastries, cakes, tarts, pies Yield: 2 sheet Serving: OR 8 lbs. 14 oz.

Ingredient 2 pound Almond flour 2 pound 4 ounce Sugar 8 ounce Flour 1 quart Eggs 6 ounce Butter Melted 1 pound 12 ounce Egg whites Preparation 1. Place almond flour, 2 lbs of the sugar, flour, and eggs in a mixer and whip 6 minutes on second speed. Whip whites and 4 oz of the sugar to medium peaks. Fold whites into beaten almond- egg mixture. Fold in melted butter. Spread very evenly onto flat, greased, and papered sheet 2. Bake in a 300°F convection oven until done.

Almond Tuile Grouping: Pastries, amenities, Yield: Serving: Ingredient 1 pound 2 ounce Sugar 4 1/2 ounce Cake flour 1 pound 2 ounce Egg whites 1 pound 2 ounce Butter Melted and hot 14 ounce Almonds Sliced 1/2 teaspoon Salt Preparation 1. Mix all ingredients together, adding egg whites last. Let stand overnight before using. Drop small spoonfuls in greased pan; spread with a fork. 2. Bake at 350°F on a double sheet pan. Form in baguette pan, almond sige out, while hot.


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Amaretto Mousse Grouping: Pastries, basic mixes Yield: 2 pound Serving: Ingredient 1 1/2 quart Heavy cream Whipped and sweetened 5 leaf Gelatin 1/2 cup Amaretto Preparation 1. Bloom gelatin in cold water. Dissolve in Amaretto. Temper whipped cream into alcohol. Use immediately.

American Buttercream #3 Grouping: Pastries, ice cream, Yield: Serving: 4 lbs. 9 oz.

Ingredient 2 pound Butter 2 pound Powdered sugar 5 each Eggs Pasteurized 1 tablespoon Vanilla Preparation 1. Cream sugar and butter. 2. Add eggs and vanilla. Cream to desired consistency. Eggs and butter should be cool.


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Anadama Bread Grouping: Pastries, breads/rolls Yield: 30 pound Serving: Ingredient 7 pound Warm Water 1 pound 4 ounce Cornmeal 9 ounce Fresh Yeast 1 pound 12 ounce Water 4 ounce Oil 2 pound 10 ounce Blackstrap Molasses 7 pound Whole Wheat Flour 9 pound 5 ounce Bread Flour 6 ounce Salt Preparation 1. Use the straight dough method. Soak the cornmeal in warm water to soften before mixing.

Angel Food Cake Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 1 cup Cake flour 3/4 cup Sugar 2 tablespoon Sugar 1 1/2 cup Egg whites 1 1/2 teaspoon Vanilla 1/2 teaspoon Almond flavoring Preparation 1. Heat oven to 375°F. Have ready a tube pan, 10X4", but do not grease. 2. Measure flour by dip-level-pour method or by sifting. Stir flour and 3/4 cup sugar together until blended. 3. Measure egg whites, cream of tartar, and salt into large mixing bowl. Beat until foamy. Gradually add remaining 2 tablespoons of sugar. Continue beating until meringue holds stiff 4. Fold in flavorings. 5. Sprinkle flour-sugar method over meringue. Fold in gently just until the flour-sugar mixture disappears. 6. Push batter into ungreased tube pan. Gently cut through batter. 7. Bake 30 to 35 minutes. Invert on a funnel. Let hang until cold. Frost with icing. 8. VARIATIONS of above: Chocolate Angel Food Cake: use the above recipe except substitute 1/4 cup cocoa for 1/4 cup of the flour (stir to blend with flour and sugar) and omit almond flavoring. Marble Angel Food Cake: Follow recipe above except omit almond flavoring. Divide batter into two parts. Into one half the batter, fold 2 tablespoons of sifted cocoa. Drop by spoonfuls into pan, alternating white and chocolate batter. Cut through batter several times.


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Anise Biscotti Grouping: Pastries, amenities, Yield: 30 Serving: Ingredient 8 ounce Butter 2 cup Sugar 1/4 cup Anise liqueur 1/4 cup Anise seed Crushed 3 tablespoon Cognac 6 each Eggs 5 1/2 cup AP Flour 1 tablespoon Baking powder 2 cup Almonds Chopped coarse Preparation 1. Cream butter and sugar until light. Slowly add eggs, liqueur and cognac. Stir in dry ingredients, adding almonds last. Chill about two hours. Divide dough into five pieces. Form each into a flattened log, 17"X2"X1/2". Bake until golden , about 20 minutes. 2. Cool slightly. Cut 1/2" slices on a diagonal and bake at 300°F until golden, and dry. About 15 minutes.

Apple Crisp

Ingredients 8 lb. Apples – peeled and sliced 4 oz. Sugar 2 oz. Lemon juice 1 lb. Butter 1 lb. 8 oz. Brown sugar 2 tsp. Cinnamon 1 lb. 8 oz. Pastry flour

Preparation:

1. Toss apples with sugar and lemon juice. Spread evenly into a 12X20 inch baking pan. 2. Rub the butter, sugar, cinnamon and flour together until well blended and crumbly. 3. Sprinkle evenly over the apples and bake at 350 for about 45 – 60 minutes. 4. Top should be browned and apples tender.


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Apple Pie Grouping: Pastries, plated desserts Yield: 6 each Serving: 0

Ingredient 5 1/2 quart Apples Peeled, cored, & sliced 3 cup Sugar 3 cup Brown Sugar 1 1/2 cup AP Flour 6 teaspoon Cinnamon Preparation 1. Prepare the apples and reserve. 2. Combine the sugars, combine the flour and cinnamon and add to the sugars. 3. Toss the apples with the sugar mixture until well combined. 4. Place in an unbaked pie shell, dot the top with butter. Add a crumb topping or double crust. 5. Bake at 375F in the deck oven.


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Apple Pie Filling (home style) Grouping: Pastries, cakes, tarts, pies Yield: 6 each Serving: 1 slice

Ingredient 12 pound Granny Smith Apples 3 pound Cinnamon Sugar 12 ounce Butter; small pieces 12 ounce Bread Flour 3 each Lemon Juice only 2 ounce Vanilla 1 ounce Salt Preparation 1. Combine all ingredients.

Applesauce Cookies Grouping: Pastries, cakes, tarts, pies Yield: 0 Serving: 0

Ingredient 4 pound AP Flour 1 ounce Baking Powder 1/4 ounce Salt 3 teaspoon Baking Soda 3 teaspoon Cinnamon 1 1/2 teaspoon Cloves 1 1/2 pound Butter 2 pound 12 ounce Sugar 6 each Eggs 3 pint Apple Sauce 2 pound Raisins Preparation 1. Combine flour, baking powder, salt, soda, cinnamon, and cloves together. 2. Cream together the butter and sugar. 3. Gradually add eggs -- scrape bowl often. 4. Add applesauce and blend. 5. Add dry ingredients and raisins -- mix just until incorporated.


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Apple Streusel Tart Filling Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 3 tablespoon Bourbon OR Brandy 1/2 cup Raisins 1 each Lemon Juiced 6 each Granny Smith apples Large 3 ounce Brown sugar 3 ounce Granulated sugar 1/4 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1/2 cup Flour 2 ounce Butter Melted Preparation 1. Peel, core, and slice apples into a bowl with the lemon juice. Combine dry ingredients and toss with apples. Add butter, bourbon, and raisins. 2. NOTE: For some uses, apples may need to be pre-cooked before mixing in other ingredients. Apple Turnover Filling

Ingredient

12 Pound Apples 1pound 12 0z Sugar 1pound Brown Sugar 2 each Lemons Juiced ½ Cup Water ¾ oz Cinnamon ¼ oz Nutmeg 6 oz Cornstarch

Preparation

1. Place all ingredients with the exception of the cornstarch in a rondo and heat over medium flame. 2. Bring to a boil and then add the cornstarch slurry. 3. Cool and store.


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Apricot Crustada Grouping: Pastries, cakes, tarts, pies Yield: Serving: 24 tartlets

Ingredient 2 pound Apricots Dried Water To cover 2 pound Apricot hero jam Egg-wash Preparation 1. Boil apricots with water until just soft. 2. Strain and coarsely chop to a size of a pea. Mix with jam. 3. Fill shells half way and form a crust lattice on tarts. 4. Egg-wash and bake at 350°F.

Apricot Glaze Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 1 cup Apricot glaze 1 cup Water Preparation 1. Stir together in a small saucepan glaze and water. Bring to a boil. Reheat as needed. 2. You may need to add water if glaze is reheated several times, as some of the original water will cook off. 3. Test on a strawberry to see that desired thickness is reached.


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Baklava Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 1 box Phyllo dough 1 pound Brown butter For layering 1 pound Walnuts Chopped fine 1 pound Almonds Chopped fine 10 ounce Sugar 2 teaspoon Cinnamon 1 teaspoon Ground Cloves FOR THE SYRUP: Boil then simmer for 20 minutes, let cool 1 3/4 cup Water 1 cup Sugar 1/2 cup Honey 1 teaspoon Lemon juice 3 each Orange slices 3 each Lemon slices 1 each Cinnamon stick 4 each Whole Cloves Preparation 1. Combine all DRY ingredients. 2. Butter 10 sheets of phyllo and cover the base of the 1/2 sheet tray. 3. Spread 1/3 of the dry ingredient mixture evenly over the tray, butter 5 more sheets and lay them over the dry mixture. 4. Repeat with 1/3 mixture, repeat with the remaining dry ingredients. 5. Place all phyllo buttered dough to the top, score the phyllo dough into triangles and brush with water. 6. Bake at 300°F for 30 minutes. 7. Pour cooled syrup over Baklava. Best kept for 2 days.


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Banana Bread Grouping: Pastries, breads/rolls Yield: 5 loaf Serving: 100 portion

Ingredient 8 pound Ripe Bananas 8 pound Sugar 16 each Eggs 1 quart Vegetable Oil 1 quart Buttermilk 3 ounce Baking Soda 1 ounce Salt 3 ounce Vanilla 1 ounce Cinnamon 8 pound AP Flour 2 pound Pecans or Walnuts, optional Preparation 1. Combine bananas and sugar and mix with a paddle until smooth. 2. Add the eggs, oil, soda, vanilla, and cinnamon and mix until incorporated. 3. Add 1/2 of the flour mix until almost incorporated. 4. Add 1/2 of the buttermilk, mix until almost incorporated, stop and scrape the bowl. 5. Add remaining flour and mix until incorporated. 6. Add the last of the buttermilk and mix until just incorporated, DO NOT OVER MIX.

Basil Brioche Grouping: Pastries, breads/rolls Yield: 3 loaf Serving: 0

Ingredient 9 pound AP Flour 8 ounce Fresh Yeast 1 quart Fresh Eggs 1 1/2 pound Room temperature butter 3 1/2 ounce Salt 12 ounce Olive Oil 3 cup Basil Leaves 2 cup Chopped Basil Leaves Preparation 1. Place olive oil and whole basil leaved in robot coupe and blend until thoroughly combined. 2. Using a rubber spatula, stir in chopped basil and hold in reserve. 3. Mix yeast, water and eggs, flour and salt together in a mixing bowl. 4. Once dough forms, slowly add the room temp butter, and then slowly pour in the basil olive oil. 5. Mix on speed 1 for 3 minutes, then on speed 2 for 6 minutes. 6. Place dough in sprayed lean and retard in walk-in overnight.


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Bavarian Cream Grouping: Pastries, basic mixes Yield: 6.5 pound Serving: OR 3 X 8 " Rings

Ingredient 1 quart Milk 8 ounce Sugar 12 ounce Egg yolks 11 sheet Gelatin 1 1/2 quart Heavy cream Whipped 4 ounce Egg whites Pasteurized 1/4 cup Sugar To Taste Flavoring Preparation 1. Bloom gelatin in cold water. Boil milk and half the sugar in a saucepan, stirring. Whip yolks and remaining sugar by hand in a bowl. Temper boiled milk and sugar into yolks and sugar. Return to the stove and cook, stirring constantly until mixture thickens. DO NOT ALLOW TO BOIL! 2. Strain into ice bath and add gelatin. Keep mixture in motion from time to time, until mixture starts to set. Fold in flavoring, whipped cream and the whites (which should be whipped to medium peaks with remaining 1/4 cup sugar). Mixture will set fairly quickly, so have all mise en

Berry Sauce Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 1 each Raspberry Puree 3 cup Strawberries, washed, cut in 1/2 1/2 cup Raspberry Jam Orange Juice to cover 3 cup Granulated Sugar 2 tablespoon Fresh Lemon Juice Preparation 1. Place all ingredients in a pot. Cook to a boil. 2. Puree, strain through a chinois. Plate test to adjust thickness. Critical Control: Proper labeling, dating, storage and rotation Critical Control: Cross-contamination Critical Control: Check quality and freshness of line mise en place Critical Control: Quality and freshness of raw ingredients Critical Control: Use of pasteurized eggs


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Bienenstich Mixture Grouping: Pastries, amenities, Yield: Serving: Ingredient 50 gram Honey 150 gram Sugar 200 gram Cream 200 gram Almonds Flaked Preparation 1. Boil together honey, sugar, and cream. Add flakes almonds. Spread this mixture onto yeast dough which has been almost baked off. Then flash to finish. The baked goods are sandwiched with vanilla ice cream. 2. Can also be used as a spreading medium for other types of paste or dough.

Biscotti Grouping: Pastries, amenities, Yield: 0 Serving: 0

Ingredient 8 each Whole Eggs 2 teaspoon Vanilla Extract 2 cup Granulated Sugar 5 cup A.P. Flour 2 teaspoon Baking Powder 1 teaspoon Salt 1 teaspoon Cinnamon 1 each Lemon, Zested 14 ounce Semisweet Chocolate, chopped fine 2 1/2 cup Nuts, rough chop Preparation 1. In kitchen aid with whisk attachment, whip eggs, vanilla and sugar until very light in 2. Combine flour, baking powder and slat. Fold into egg mixture. 3. Stir in nuts and chocolate - mixture may be sticky. 4. Form into four logs, flouring hands and work surface as needed. 5. Place on two parchment lined sheet trays. 6. Bake at 325. Low fan until firm to the touch, very light color. 7. Cool 1 hour 8. Slice 1/2 inch thick. Arrange slices evenly on parchment lined pan. 9. Bake at 300 degree on low fan, until light golden brown. 10. Cool. Store in sealed container. Will keep approximately 1 week.


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Biscuits Jaconde Grouping: Pastries, breads/rolls Yield: 0 Serving: 0 Ingredient 2 pound Almond Flour 2 pound Sugar 8 ounce AP Flour 24 each Eggs 6 ounce Melted Butter 24 ounce Egg Whites 10 ounce Sugar Preparation

1. Mix first dry ingredients together 2. Add eggs and melted butter 3. Whip egg white and sugar to wet peak 4. Fold egg white to almonds mixture 5. Spread jaconde into 3 paper lined trays 6. Bake 12 minutes at 375-degrees in convection oven or until light brown color

Biscuits NL Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 8 pound 3 ounce Bread Flour 8 pound 3 ounce Pastry Flour 4 3/4 ounce Salt 13 ounce Sugar 12 ounce Baking Powder 5 pound 12 ounce AP Shortening 10 pound 10 ounce Whole Milk Preparation 1. Biscuit Method. Mix all dry together in large mixing bowl. Cut in shortening until it resembles coarse crumbs. 2. Add milk and mix just until it comes together. Roll to 1/2 inch thickness and cut rounds. 3. Egg wash and bake in 325 convection oven.


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Black Pepper Polenta Lavash Crackers Grouping: Pastries, basic mixes Yield: 0 Serving: 0

Ingredient 1 1/2 pound Bread Flour 5 ounce Cornmeal 2 teaspoon Salt 1 teaspoon Black Pepper 1/2 bunch Cilantro Chopped 2 ounce Olive Oil 1 1/2 cup Water drop Honey Preparation: Straight Dough Method

Blanc Manger Grouping: Yield: 0 Serving: 0

Ingredient 8 sheet Gelatin 2 pound Blanched Almonds 1 1/2 pound Sugar 3 cup Milk 2 cup Heavy Cream 2 cup Yogurt 1 cup Kirsch Preparation 1. Grind almond and sugar. 2. Place mix with milk. Scald. Steep until cool and strain. 3 cups almond milk. 3. Whip cream to soft peaks. 4. Bloom gelatin. Squeeze and melt with half the kirsch. 5. Fold yogurt into whipped cream and kirsch, then almond mix. Temper in gelatin.


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Blitz Biscuits Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 5 pound AP Flour 1 ounce Salt 1 3/4 ounce Baking Powder 1/2 ounce Baking Soda 3 pound 12 ounce Buttermilk 3 pound 12 ounce Butter Cut into 1/2 inch cubes. Preparation 1. BISCUIT METHOD: Cut butter into dry See Chef for technique. 2. Stir in liquid with a spoon until just combined. 3. Make the dough into a ball. 4. Roll out 3/4 inch thick. 5. Trifold 1/4 turn trifold. 6. Retard 20 minutes. 7. Trifold. Roll out, cut, retard 20 minutes. 8. Preheat oven to 500 degrees. 9. Brush tops with buttermilk. 10. Place in oven and reduce heat to 375 degrees. Blondies – makes 1 full sheet.

Ingredient

1 lb. 8 oz. Bbutter 2 lb. Brown sugar 1 lb. 4 oz. Eggs 2 TBSP. Vanilla 2 lb. 6 oz AP flour 2 tsp. Salt 1 tsp. Baking soda 1 lb. 8 oz. Chocolate chips 1 lb. Butterscotch chips 1 lb. Pecans or walnuts - chopped

Preparation

1. Melt butter. 2. Add melted butter to brown sugar and blend. 3. Add eggs one at a time – add vanilla. 4. Add dry ingredients, then chips and nuts. 5. Stir to incorporate. 6. Spread into pan and bake in 350 deck.


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Blueberry Pie Filling - La Brioche Grouping: Pastries, plated desserts Yield: 12.5 pound Serving: 2 pound

Ingredient 7 pound Blueberries 3 pound Water 2 pound Sugar 8 ounce Cornstarch 1/8 ounce Nutmeg 1/8 ounce Lemon Juice Preparation 1. Bring the water and sugar to a boil. 2. Mix the cornstarch with nutmeg, lemon juice and enough water to dissolve. 3. Add to the boiling liquid, when thick, remove from the heat and pour over blueberries. 4. Return to the heat and simmer 15 minutes. Cool.

Blueberry Sorbet Grouping: Pastries, plated desserts Yield: 0 Serving: 0 Ingredient Frozen Blueberries Simple Syrup Lemon Juice 1 pint Blueberries, if available Ground Black Pepper, use sparingly Preparation

1. Puree blueberries, both frozen and fresh, with simple syrup. 2. Then strain. 3. Adjust consistency with additional simple syrup. 4. Add lemon juice, and pepper. 5. Taste and adjust if needed. 6. Chill Freeze. 7. See chef for demo


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Boston Brown Bread Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 1 1/2 pound Bread Flour 12 ounce Fresh Cornmeal 1 1/2 pound Rye Flour (dark) 1 pound Whole Wheat Flour 1 1/2 ounce Baking Soda 3/4 ounce Salt 17 ounce Molasses 3 pound 3 ounce Soy Milk 12 ounce Raisins Preparation 1. Mix until a smooth batter forms. 2. Fill greased coffee can. 3. Place in 300-degree water bath for 1 1/2 hours.

Bran Muffins #1 Grouping: Pastries, breakfast Yield: 18.5 pound Serving: 4 ounce Ingredient 2 pound 4 ounce Bran 3 quart Milk 1 pound 4 ounce Currants 10 ounce Oil 2 pound Sugar 24 ounce Molasses 15 each Eggs 3 pound Bread Flour 2 ounce Salt 2 ounce Baking Soda Preparation 1. Combine all liquids into bowl, followed by all dry. 2. Mix 1 minute on speed #1 and 10 minutes on speed 3 with paddle.


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Brioche Grouping: Pastries, basic mixes Yield: 6 loaf Serving: 72 slice

Ingredient 1 pint Milk; warmed to body temp 2 1/2 ounce Yeast; instant 8 pound Bread Flour 3 ounce Salt 14 ounce Sugar 40 each Whole Eggs 10 each Whole Eggs 6 pound Butter, cool; pliable 1 ounce Fresh Ground Pepper Preparation 1. Sponge method for breads. After it breaks through, add the first eggs, mix for 7 minutes (3rd speed) or until gluten is developed. 2. Add the remaining eggs and continue to beat until the remaining eggs are incorporated. Slowly add the butter in small pieces to incorporate, proof in a warm area, punch down, refrigerate overnight. 3. Freeze the next day.

Brioche #1 Grouping: Pastries, breads/rolls Yield: 17.5 pound Serving: 8 loaf Ingredient 8 ounce Fresh Yeast 12 ounce Sugar 2 pound Butter 16 each Eggs 8 each Egg Yolks 2 tablespoon Salt 6 cup Milk 4 pound 8 ounce Pastry Flour 4 pound 8 ounce Bread Flour Preparation 1. Modified straight dough method.


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Brioche # 2 Grouping: Pastries, breads/rolls Yield: 21 pound Serving: 84 piece

Ingredient 10 pound AP Flour 3 1/2 ounce Salt 1 pound 2 ounce Sugar 7 ounce Fresh Yeast 55 each Eggs 3 pound 8 ounce Butter Soft Preparation

1. Use the straight dough method. 2. Add butter last, after developing the dough for 7 minutes on

speed # 2.

Brownies #1 Grouping: Pastries, cakes, tarts, pies Yield: 2 sheet pan Serving: 96 each

Ingredient 1 quart Canola Oil 5 pound 12 ounce Sugar 2 ounce Vanilla 32 each Eggs 2 pound 12 ounce AP Flour 1 pound 4 ounce Cocoa Powder 1 tablespoon Baking Powder 1 tablespoon Salt 1 pound 12 ounce Chocolate Chips Preparation 1. Creaming method. Spread evenly on to 2 flat parchment lined sheet pans and bake on a level deck oven at 350F for about 30 minutes or until the structure is almost set.


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Butter and Chocolate Glaze Grouping: Pastries, basic mixes Yield: 3 pound Serving: Ingredient 2 pound Couverture 1 pound Butter Softened Preparation 1. Melt couverture and add softened butter. Best to use this at 90°F on cakes that will not be refrigerated.

Butter Cookies Grouping: Pastries, amenities, Yield: 55 each Serving: 0 Ingredient 1 1/2 cup Room temperature butter 1 1/2 cup Sugar 4 each Fresh Eggs 2 teaspoon Vanilla 4 cup Cake Flour 1 teaspoon Baking Powder 1 teaspoon Salt 2 cup Confectioners sugar, sifted. Reserve for rolling baked cookies Preparation 1. Creaming method 2. Roll into 1 pound logs and wrap in plastic.


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Buttered Honey Oat Bread Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 3 quart Water 4.25 ounce Yeast 1 cup Honey 8 ounce Butter Melted 2 pound Oats 2 pound Whole Wheat Flour 5 pound Bread Flour 3 ounce Salt Preparation 1. Use the straight dough method.

Butterscotch Pudding Grouping: Pastries, cakes, tarts, pies Yield: 1.5 gallon Serving: 8 ounce Ingredient 7 quart Heavy Cream 3 tablespoon Salt 2 each Vanilla Bean 4 cup Egg Yolks 3 pound Butterscotch Chips 1 cup Brown Sugar 2 ounce Scotch 1 ounce Cream 1/2 cup Water Preparation DAY 1: Scald cream, salt, and vanilla bean. 2. Add butterscotch chips, melt thoroughly 3. Temper in to yolks. 4. Boil brown sugar, cream, water, and scotch. 5. Add to egg yolk cream mixture. 6. Ice bath until cold. 7. Refrigerate overnight. DAY 2: In 2 inch hotel pan, place 2 qt. of base. 9. Wrap in foil. 10. Bake in hot water bath until set. 11. Strain through chinois. 12. Pour into mold.


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Campagna Grouping: Pastries, breads/rolls Yield: 1 batch Serving: Ingredient 15 pound Bread Flour 9 pound Water 2 ounce Yeast 4 3/4 ounce Salt 4 3/4 ounce Rye Meal Preparation 1. Straight Dough Method

Cannelles Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 1 cup Condensed milk 2 3/4 cup Sugar 1 2/3 cup Flour 3 each Eggs 2 each Yolks 1 teaspoon Salt 5 tablespoon Rum 2 teaspoon Vanilla 2 1/2 cup Milk 2 ounce Butter 1/2 cup Milk Powder Preparation 1. Combine condensed milk, sugar, flour, eggs, yolks, rum, vanilla and salt. Set aside. 2. In saucepan combine milk, butter and milk powder. Bring to a boil. Whisk into eggs. 3. Strain. Refrigerate for 24 hours. 4. To grease molds: melt together equal mixture of bees wax and vegetable oil. 5. Warm molds briefly in oven, then grease with bees wax mixture using brush. 6. Turn upside down to allow extra mixture to drain out. 7. Whisk cannelle mixture briefly to bring together, than portion into molds, filling to 1/12" from 8. Bake in 375f oven until dark brown. 9. Let rest five minutes then unmold. Critical Control: Proper labeling, dating, storage and rotation 10. * If using sweet condensed milk, substitute: 14 ounce Sweet condensed Milk with 2 1/4 cup sugar


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Cappuccino Muffins Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 13 pound AP Flour 6 3/4 pound Sugar 3 tablespoon Salt 1 cup Baking Powder 3 tablespoon Cinnamon 6 1/4 pound Chocolate chips 5 quart Milk 2 1/2 quart Canola Oil 2 ounce Vanilla 8 ounce Coffee Extract 20 each Eggs 2 ounce Ground Coffee Preparation Muffin Method

Caramel Sauce Grouping: Stocks/Sauces Yield: 1 gallon Serving: 1 ounce Ingredient 10 cup Sugar 2 cup Water 8 cup Heavy Cream pinch Lemon Juice Preparation 1. Combine sugar, water, and lemon juice. Cook until medium-dark amber. Whisk in heavy cream.


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Cardamom Bread Grouping: Pastries, breads/rolls Yield: 4 loaf Serving: 5 ounce Ingredient 2 cup Lukewarm Milk 2 ounce Yeast 2 pound AP Flour 4 each Eggs 1 cup Sugar 1/4 pound Butter 1 1/2 ounce Salt 1 ounce Fresh Ground Cardamom Preparation 1. Blend milk, yeast and 1 cup flour in a mixing bowl, let stand covered for 15 minutes. 2. When yeast mixture is bubbling and expanded, place in 20 qt mixing bowl and using the dough hook, add eggs, sugar, butter, cardamom and salt. 3. Gradually add remaining flour until the dough starts to hold together and pull away from the sides of the bowl. 4. Mix on speed 1 for 5 to 7 minutes. 5. Put dough in a lightly sprayed mixing bow and let rise until doubled in size. 6. Put dough onto bench and scale out into 5 oz balls for braids. 7. After dough has rested, rollout and braid into 4 or 6 strand braids. 8. Place on parchment lined sheet pans and egg wash. (can top with colored sanding sugar.) 9. Bake at 325 degree for 25 to 30 minutes or until dark golden brown. Carrot Muffins Grouping: Pastries, breakfast Yield: 14.5 pound Serving: 4 ounce

Ingredient 3 pound 10 ounce Sugar 4 cup Vegetable Oil 16 each Eggs Slightly beaten 2 pound 10 ounce Carrots Shredded 2 pound 3 ounce Whole Wheat Flour 1 pound 8 ounce AP Flour 1 1/2 ounce Baking Soda 1/2 ounce Cinnamon 1 cup Currants 1/2 ounce Salt Preparation 1. Muffin Method


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Chai Cake Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 12 ounce Brown Sugar 3 ounce Granulated Sugar 12 ounce AP Flour 1 1/2 teaspoon Baking Powder 1 tablespoon Cinnamon 1 teaspoon Ginger 6 ounce Eggs, pasteurized 3 ounce Yolks, pasteurized 4 1/2 cup Strong Tea, Jasmine and Black 9 ounce Honey 15 ounce Butter, melted Preparation 1. In large bowl, combine sugars, flour, baking powder, baking soda and spices. 2. Combine eggs, yolks, tea, honey and butter. Stir into dry ingredients. Batter will be wet. 3. Divide between greased slimolds. Fill only 75% full. 4. Bake until dark and firm to the touch. Critical Control: Proper labeling, dating, storage and rotation

Challah - NL Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 2 1/2 quart Water 8 ounce Yeast 12 1/2 ounce Brown Sugar 12 1/2 ounce Oil 21 each Egg 8 ounce Egg Yolks 12 pound Bread Flour 3 ounce Salt Preparation 1. Straight dough method


27

Cheddar Sesame Bread Grouping: Pastries, breads/rolls Yield: 6 loaf Serving: 24 ounce

Ingredient 2 pound 13 ounce Warm Water 6 ounce Sugar 2.25 ounce Yeast 3 pound 7 ounce High Gluten Flour 2 pound 5 ounce AP Flour 6 each Eggs 3 ounce Softened Butter 7 ounce Toasted Sesame Seeds 2 pound Small Dice Cheddar 1/2 pound Shredded Cheddar 1.75 ounce Salt Preparation 1. Combine water, sugar and yeast in 20 qt mixer. Let sit covered for 15 minutes or until bubbly. 2. Using the dough hook, add eggs, butter, flours, sesame sees, diced cheddar and salt. 3. Mix on speed 1 for 7 minutes. 4. Turn dough out into a lightly sprayed large mixing bowl, cover with plastic and let rest until doubled in size. 5. Scale dough into 24 oz rounds and let rest for 20-30 minutes. 6. Form dough into strands and tie a Kaiser knot putting ay cheese that comes out on bottom and place on parchment lined sheet pans. 7. Egg wash and sprinkle each round generously with shredded cheddar. 8. Bake in 350-degree oven for 30-40 minutes until golden brown (185 internal temp) and cheese in melted on top.


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Cheese Cake (N Y Style) Grouping: Pastries, plated desserts Yield: 4 each Serving: 10 " cake

Ingredient 10 pound Cream Cheese 3 pound Sugar 4 ounce Flour 20 each Eggs 8 each Yolks 3 ounce Lemon Juice 1 ounce Vanilla 1 pint Cream TOPPING: 1 1/2 cup Egg Whites 6 ounce Sugar 3 quart Sour Cream 1 1/2 pint Milk Preparation 1. Cream sugar, flour, and cream cheese for 10 minutes on first speed. 2. Scrape down bowl continuously after each addition. Add the eggs and yolks in slowly into the creamed mixture. 3. Add the lemon juice, vanilla, and cream. 4. Deposit into 4 - 10" cake pans lined with graham cracker crust. Bake in a water bath for about 1 hour at 350F. FLAVORING OPTIONS: White Chocolate, Espresso, Orange, Liqueurs, Nuts, Ginger, etc. 5. TOPPING: Mix together lightly. After cake has cooled 5 minutes, pour on topping. Bake 15 minutes more.

Cheese Filling (for Croissant & Danish) Grouping: Pastries, basic mixes Yield: 12.5 pound Serving: 1.5 ounce Ingredient 10 pound Cream Cheese 26 ounce Sugar 8 ounce Bread Flour 4 each Eggs 1 ounce Vanilla Preparation 1. Cream the cream cheese, sugar, and flour until smooth, no lumps. Do not beat in air. 2. Slowly add the eggs and vanilla. Scrape down.


29

Cheese Sticks Grouping: Pastries, breads/rolls Yield: 72 each Serving: 2 ounce

Ingredient 2 pound 13 ounce Warm water 6 ounce Sugar 1 1/2 ounce Yeast 7 ounce High Gluten Flour 3 pound High Gluten Flour 2 pound 5 ounce AP Flour 6 each Eggs 5 ounce S-500 1 1/2 ounce Salt 8 ounce Gorgonzola or Blue Cheese 1 pound Shredded Asiago Cheese 1/2 pound Grated Parmesan Cheese 12 ounce Extra Virgin Olive Oil pinch Kosher Salt Preparation 1. Combine water, sugar, yeast and 7 oz high gluten flour in 20 qt mixer. Let sit covered for 15 minutes or until bubbly. 2. Using the dough hook, add eggs, flours, and salt. 3. Mix on speed 1 for 4 minutes. 4. Add Gorgonzola and Asiago cheese and continue mixing for another 3 minutes on speed 2. 5. Turn dough out into lightly sprayed large mixing bowl, cover with plastic and let rest until doubled in size. 6. Scale dough into 3-pound rounds and let rest until doubled in size. 7. Using the rondo, portion rounds into 2 oz, but do not round. 8. Form dough into sticks or rolls, toss lightly in the Parmesan and garlic oil mixture, place on parchment lined sheet pans. 9. Bake in 325-degree oven for 10-15 minutes until golden brown.


30

Cheese Straws Grouping: Pastries, basic mixes Yield: 0 Serving: 0

Ingredient 3 pound Grated Cheese 3 1/2 ounce Fresh Yeast 12 ounce Water 6 each Eggs 2 pound 4 ounce Milk 5 pound Patent Flour NOTE: If using blue cheese, you will need 2 pounds of Flour 1 1/2 ounce Salt LAMINATION: 2 pound Butter Room temp 4 ounce Flour Preparation 1. Make dough. Retard for 1 hour. 2. Make lamination butter. Cream butter on FIRST SPEED ONLY until smooth, then add flour. 3. Spread on plastic lined 1/2-sheet pans. 4. 3 trifold 1/2-hour rest between folds. Cheese Tart Filling Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 2 pound Cream cheese 8 ounce Sugar 4 each Eggs Lemon To Taste Vanilla Preparation 1. Cream the cheese. Add sugar and one egg at a time, scraping down the bowl after each addition. Add flavorings. 2. Layer in tart shells with fruit. 3. Yield: 3 X 9" tarts or 24 tartlets.


31

Cherry Pie Filling Grouping: Pastries, plated desserts Yield: 13.25 pound Serving: 6 each

Ingredient 3 pound 4 ounce Water 2 pound Sugar 10 ounce Corn Starch 1/2 ounce Salt 1/2 ounce Lemon Juice 7 pound Cherries Preparation 1. Bring water and sugar to a boil. 2. Mix together cornstarch, salt, lemon juice, and a little cold water to form a slurry. 3. Add to step # 1. 4. Remove from the heat and pour over the cherries. 5. Return to the heat and simmer 15 minutes. 6. For Cobbler: reduce starch to 7 oz.

Chive Focaccia Grouping: Pastries, breads/rolls Yield: 0 Serving: 0 Ingredient 3 ounce Fresh Yeast 5 pound Water 7 pound Bread Flour 3 ounce Salt 5 ounce Garlic Oil 4 bunch Chives Chopped Preparation 1. Mix all on FIRST SPEED ONLY with paddle. 2. Allow to rise until double in volume. 3. Punch down dough. 4. Let rest for 20 minutes. 5. Divide into 10 lumps. 6. Place lumps on parchment with lots of space. 2 per pan. 7. Douse with olive oil and salt. 8. Dock the lump into a round shape. 9. Proof until double. 10. Bake off at 375 degrees.


32

Chocolate "S" Meringue Cookies Grouping: Pastries, amenities, Yield: Serving: Ingredient 10 1/2 ounce Egg whites 28 ounce Sugar 8 1/2 ounce Water 14 ounce Semi sweet chocolate Couverture Preparation 1. Melt chocolate over double boiler. Bring 3 1/2 oz. Sugar and water to a boil. Cook to 240°F. Whip remaining sugar and whites to a snow. Pour sugar syrup into whites. Fold into couverture. 2. Pipe s-shape meringues on a sheet pan. Bake at 350°F.

Chocolate Almond Macaroons Grouping: Pastries, amenities, Yield: 0 Serving: 0

Ingredient 1 pound Almond Paste 1 pound Granulated Sugar 1 cup Sifted Cocoa powder 6 ounce Egg Whites Preparation 1. Break up pieces of almond paste and place in kitchen aide. Begin to beat with paddle. Slowly add sugar, and continue to paddle. Until fine grains. 2. Add sifted cocoa powder, beat slowly. Slowly add 2 oz of egg whites, and mix. 3. Add final amount of whites, mix, batter should be smooth. Pipe with a #6 plain tube tip on to sheet tray with parchment. About the size of a 1/2 dollar. 4. Let sit for 15 minutes. Sift powdered sugar on top. Bake at 315 degree until the edges firm up.


33

Chocolate Bavarian Cream Grouping: Pastries, basic mixes Yield: 4 pound Serving: Ingredient 6 each Egg yolks Pasteurized 5 ounce Sugar 1 pound 2 ounce Semi sweet chocolate Chopped 2 quart Heavy cream Whipped 2 ounce Brandy 2 teaspoon Vanilla 2 ounce Powdered sugar Preparation 1. Whisk the yolks and sugar until well blended. Place the chopped chocolate in a large bowl. Heat 2 3/4 cup of cream to a gentle boil. Temper the cream into yolks and cook this mix until it thickens, about 5-7 minutes. Strain the custard into the bowl containing the chocolate and whisk until the chocolate is melted and smooth. Place bowl over ice water and chill. 2. Beat 1 quart of cream to soft peaks and add brandy. Whip to medium peaks. Fold 1/3 of the whipped cream into cooled chocolate mixture, then fold in remaining cream. Beat remaining cream to medium peaks and add powdered sugar and vanilla. Pipe this whipped cream in the center of each ring as shown by the Chef. Pipe the Bavarian mixture on top of this and level off the top with an offset spatula. 3. Freeze for a minimum of four hours or overnight. Chocolate Biscotti Grouping: Pastries, amenities, Yield: Serving: 15-20 Biscotti Ingredient 3 each Eggs 1 cup Sugar 1 teaspoon Vanilla 4 ounce Semi sweet chocolate Grated fine 1/4 cup Espresso 1 3/4 cup AP Flour 1/3 cup Dutch process cocoa 1 teaspoon Baking soda 1/4 teaspoon Salt 5 ounce Almonds Whole, unbleached and toasted Preparation 1. Ribbon eggs, sugar, and vanilla. Sift together dry ingredients and mix with chocolate. Add dry to egg mix and stir in almonds last. Form logs about 22" long. 2. Bake at 350°F for 35 - 40 minutes. Cool slightly and cut on diagonal in 1/2" slices. Bake again at 300°F for about 40 minutes until dry.


34

Chocolate Cake (1X) Grouping: Pastries, cakes, tarts, pies Yield: Serving: 16 lbs. 15.5 oz.

Ingredient 5 pound Sugar 1 pound Butter 1 pound High ratio shortening Sweetex or Quik blend 3 pound Eggs Beat by hand before adding 1 ounce Vanilla 2 pound 12 ounce Milk 1 pound Dutch process cocoa powder 2 pound Cake flour 2 ounce Baking powder 1 pound Bread flour 1/2 ounce Salt Preparation 1. Mix together cocoa, cake flour, baking powder, bread flour, and salt and THEN sift. Use creaming method for cakes. Fill pans 1/2 to 2/3 full, no more. 2. Bake rounds in 300°F deck. Chocolate Chiffon Cake (1X) Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 16 each Egg yolks 5 ounce Sugar For yolks 1 pound 4 ounce Oil 1 pound Water 1 pound 3 ounce Cake flour 12 ounce Dutch process cocoa powder 1 pound Sugar For dry ingredients 2 teaspoon Baking powder 1 teaspoon Baking soda 24 each Egg whites 1 pound 5 ounce Sugar For whites Preparation 1. Ribbon yolks and sugar. Slowly drizzle in oil, then water. 2. In a large mixer, place the dry ingredients. Gradually mix yolk/sugar/oil/water mixture into dry ingredients with the paddle, scraping down frequently. 3. In a third bowl, whip whites, adding sugar in three installments, to stiff peaks. Fold whites by hand into the rest of the ingredients. 4. Pan. Fill pans no more than 2/3 full. Bake immediately in a 350°F deck for rounds and a 300°F convection oven for sheets.


35

Chocolate Chip Cookies Grouping: Pastries, cakes, tarts, pies Yield: 11 dozen Serving: 2.5 ounce

Ingredient 1 pound 12 ounce Butter 1 pound 12 ounce Shortening 2 pound 8 ounce Sugar 1 pound 14 ounce Brown Sugar 1 ounce Salt 1 1/8 ounce Baking Soda 1 pound 6 ounce Eggs 1 1/4 ounce Vanilla 4 pound 12 ounce AP Flour 5 pound Chocolate Chips Preparation 1. Creaming method for cookies.

Chocolate Chip Cookies NL Grouping: Pastries, amenities, Yield: 0 Serving: 0

Ingredient 10 pound Margarine 9 pound Granulated Sugar 9 pound Brown Sugar 40 each Eggs 6 tablespoon Vanilla Extract 8 pound Semi-sweet chocolate chips 18 pound 9 ounce AP Flour 6 tablespoon Baking Soda 4 tablespoon Salt Preparation 1. Use creaming method. Use #8 scoop and 3x4 pan


36

Chocolate Chip Oatmeal Cookies Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 2 pound 8 ounce Sugar 2 pound 8 ounce Brown Sugar 1 pound 8 ounce Butter 2 pound Shortening 18 each Eggs 2 tablespoon Vanilla 3 pound 10 ounce AP Flour 1 1/2 tablespoon Salt 1 1/2 tablespoon Baking Soda 2 pound 6 ounce Oatmeal 4 pound 8 ounce Chips Preparation 1. Creaming method for cookies. 2. Mix a little longer after adding flour & oats. See Chef.

Chocolate Chocolate Chip Cookies Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 4 pound Sugar 2 pound Brown Sugar 4 pound Butter or (2 lb. Butter & 2 lb. 2 pound Eggs 2 ounce Vanilla 1 pound 10 ounce Cake flour 1 pound 2 ounce Bread flour 1 pound 12 ounce Natural Cocoa 2 ounce Baking soda 3 pound White morsels 3 pound Dark morsels Preparation 1. Use the creaming method. Do Not Over mix.


37

Chocolate Genoise Grouping: Pastries, cakes, tarts, pies Yield: Serving: 13 lbs. 5 oz./See below

Ingredient 6 pound Eggs 3 pound 12 ounce Sugar 2 pound 8 ounce Cake flour 9 ounce Dutch process cocoa powder 8 ounce Butter Melted and cooled Preparation 1. Sift together cocoa powder and cake flour. 2. Whip eggs and sugar over water bath until warm (120°F). Transfer to mixer, whip together until light and thick. Gently fold in sifted cake flour, followed by butter. Pan and bake immediately in 350°F oven. 3. Yield: 10 X 8" cakes

Chocolate Ice Cream Grouping: Pastries, ice cream, Yield: 5 quart Serving: 8 ounce

Ingredient 1 pound Sugar 2 quart Milk 2 each Vanilla Bean 1 1/2 pound Egg Yolks 1 pound Sugar 6 ounce Cocoa Powder 1 pound Chocolate; bittersweet melted 1 pound Heavy Cream Preparation 1. Make a vanilla sauce from the first 5 ingredients. 2. Combine the last 3 ingredients, and combine with the vanilla sauce. 3. Emulsify with a hand blender. 4. Refrigerate overnight. 5. The next day add the cream and emulsify. 6. Freeze in the batch freezer.


38

Chocolate Krinkle Grouping: Pastries, cakes, tarts, pies Yield: 0 Serving: 0

Ingredient 2 pound Butter 4 pound Sugar 20 each Eggs 4 tablespoon Vanilla 2 pound 10 ounce Cake Flour 1 pound Cocoa 1 tablespoon Salt 1 1/2 ounce Baking Powder Preparation 1. Cream together butter and sugar with no lumps. 2. Add the eggs and vanilla. 3. Sift together dry ingredients, add to the mixture. DO NOT OVERMIX. 4. Roll into balls. Roll in powdered sugar. Bake.

Chocolate Lava Cake Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 14 ounce Butter 10 ounce Semi-sweet Chocolate, chopped fine 3 ounce Unsweetened Chocolate, chopped 8 each Eggs 8 each Yolks 7 ounce Cake Flour, sifted 9 ounce Powdered Sugar, sifted Preparation 1. Spray aluminum cups and place on sheet tray with parchment paper. 2. Melt chocolate and butter over double boiler. 3. Mix eggs and yolks. Do not over whip 4. Stir in egg/yolk mixture, mix in sifted dries. Do not over mix. 5. Portion in molds up to first line. 6. Wrap, label and date. Refrigerate


39

Chocolate Mint Chip Cookies Grouping: Pastries, plated desserts Yield: 132 each Serving: 0

Ingredient 4 pound 8 ounce Butter 3 pound Brown Sugar 2 pound 10 ounce Sugar 12 each Eggs 1/4 cup Vanilla 1/2 cup Peppermint Extract 5 pound 10 ounce AP Flour 12 ounce Cocoa 2 ounce Baking Soda 1/2 ounce Salt 5 pound Chocolate Chips Preparation 1. Use the creaming method for cookies. 2. VARIATION: Chocolate Hazelnut Chips - Repla peppermint with water and replace 1 lb of ce chocolate chips with chopped toasted hazelnuts

Chocolate Mousse for Cakes Grouping: Pastries, basic mixes Yield: Serving: 17 lbs. 9 oz.

Ingredient 5 quart Heavy Cream Whipped to medium peaks 5 pound Semi Sweet Chocolate Melted 16 each Eggs Pasteurized 16 each Egg Yolks Pasteurized 16 each Gelatin Sheets 2 1/2 ounce Crème de Cocoa 2 1/2 ounce Brandy Preparation 1. Melt Chocolate. Bloom gelatin and dissolve in alcohol. Whip eggs and yolks over water bath to 115° F. Whisk in gelatin, then chocolate. Fold in whipped cream. 2. Yield: 2 X 8 " Rings or 6 X 9 " Rings


40

Chocolate Mousse for Desserts Grouping: Pastries, basic mixes Yield: Serving: 4 lb. 8 oz.

Ingredient 4 each Egg yolks Pasteurized 4 each Eggs Pasteurized 1 pound 4 ounce Semi sweet chocolate Melted 2 pound 8 ounce Cream Whipped 1 ounce Brandy 2 ounce Créme de Cocoa Light Preparation 1. Melt chocolate. Whip eggs and yolks over water bath to 115°F. Whisk in chocolate. Fold in whipped cream. 2. Yield: 4 x 8 " Cakes

Chocolate Pots de Crème Grouping: Pastries, basic mixes Yield: 25 ounce Serving: Ingredient 8 ounce Semi sweet chocolate Chopped 12 ounce Whole milk 3 each Eggs Pasteurized 2 ounce Sugar Rum A drizzle Preparation

1. Heat milk just to the boiling point. 2. Place all other ingredients in food processor or blender. 3. When the milk reaches temperature, pour into the chocolate and blend for several minutes

until the chocolate is melted and the mix is smooth.


41

Chocolate Roll Grouping: Pastries, cakes, tarts, pies Yield: 2 sheet Serving: OR 7lbs. 11 oz.

Ingredient 2 pound Semi sweet chocolate 8 ounce Water 32 each Eggs Separated 1 pound 14 ounce Sugar Preparation 1. Melt chocolate with water. Whip yolks with 2/3 of the sugar. Whip whites with remaining sugar to medium peaks. Fold chocolate into yolks. Add whites. 2. Spread EVENLY in 2 FLAT sheet pans. 3. Bake in 300°F convection oven until done.

Chocolate Rolled Cookies Grouping: Pastries, cakes, tarts, pies Yield: 15 pound Serving: 0 Ingredient 2 pound 12 ounce Butter 3 pound 8 ounce Sugar 1 tablespoon Salt 11 ounce Eggs 11 ounce Milk 1 1/2 ounce Vanilla Extract 6 pound 10 ounce Cake Flour 6 ounce Cocoa Powder (Dutch process) 3 ounce Baking Powder Preparation 1. Creaming method. Sift cocoa powder with cake flour. Pat onto sheet pan, wrap, and refrigerate overnight.


42

Chocolate Satin Filling Grouping: Pastries, basic mixes Yield: 5 pound Serving: 4 X 8 or 2 X 8 or 1 X

Ingredient 2 pound Semi sweet chocolate Melted to 110°F 3 pound Heavy cream Whipped to VERY soft peaks Preparation 1. CAUTION. This mix can be very tricky. Read carefully. 2. Temper cream into chocolate, whisking vigorously. Work quickly. Have mise en place ready as mixture sets very quickly. DO NOT OVERWHIP, or mixture will turn into chocolate butter.

Chocolate Soufflé Cake Grouping: Pastries, cakes, tarts, pies Yield: Serving: 1 X 10 " cake

Ingredient 8 ounce Semi sweet chocolate 8 ounce Butter 8 each Eggs Separated 1 cup Sugar 1 teaspoon Vanilla 3/4 teaspoon Salt Preparation 1. Melt chocolate and butter together. Ribbon yolk with 2/3 cups sugar. Add vanilla and salt. 2. Make a meringue with whites and 1/3 cup sugar. 3. Fold butter and chocolate into yolks. 4. Fold in whites. 5. Bake in a 300°F oven until the soufflé settles.


43

Chocolate Spray Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 1Part Cocoa Butter 1Part Melted Butter Preparation 1. Chop cocoa butter and chocolate. You can use white, semi-sweet, or milk chocolate. Melt slowly over a double boiler. No steam. Ask chef for spray gun

Chocolate Sugar Dough Grouping: Pastries, amenities, Yield: 10 pound Serving: OR 1/2 Sheet Pan

Ingredient 2 pound 4 ounce Butter Softened 2 pound 4 ounce Powdered sugar Sifted 10 each Eggs 12 ounce Dutch processed cocoa powder Sifted 3 pound 6 ounce AP Flour Sifted Preparation 1. Sift together cocoa and flour. 2. Cream butter and sugar. 3. Slowly incorporate eggs. 4. Add cocoa and flour all at once and mix only until incorporated.


44

Chocolate Syrup Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 16 ounce Semisweet Chocolate, chopped fine 10 ounce Sugar 1/2 cup Corn Syrup 1 cup Water Preparation 1. Bring sugar, syrup and water to boil 2. Turn off heat, stir in chocolate. Stir until melted. 3. Strain Chocolate Tart Filling Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 21 ounce Semi Sweet Chocolate 2 1/4 cup Heavy Cream 1 cup Milk 3 each Eggs Raspberry Jam Preparation 1. Melt chocolate over a water bath. 2. Scald milk and cream. Allow to cool slightly. Temper into eggs. Add chocolate to warm egg 3. Place in a 2/3 baked tart shell. Bake in deck oven at 300F for about 20 minutes. 4. Yield: 3 X 9 " tarts or 24 tartlets. 5. VARIATION: Spread a thin layer of raspberry jam on the bottom of each pre-baked tart shell.


45

Chocolate Tuile Paste Grouping: Pastries, amenities, Yield: Serving: Ingredient 8 ounce Butter Soft 8 ounce Powdered sugar Sifted 1 cup Egg white Room temperature 1 teaspoon Vanilla extract 6 ounce Bread flour Sifted 2 1/2 ounce Dutch processed cocoa powder Preparation 1. Cream butter and sugar until very light. Incorporate vanilla and egg white slowly. Add flour and cocoa all at once until JUST incorporated. DO NOT OVER MIX. Use for dark pattern on ribbon sponge. 2. VARIATIONS: For Vanilla Tuile Paste: Use 8 oz. Cake flour for 6 oz. Bread flour and 2 1/2 oz. Dutch processed cocoa powder.

Chocolate Whipped Cream Grouping: Pastries, basic mixes Yield: 2 quart Serving: OR 4 X 8 Cakes

Ingredient 1 cup Semi sweet chocolate Melted 2 quart Heavy cream Whipped to VERY soft peaks Preparation 1. See Chef for demonstration. 2. Place melted chocolate in a bowl large enough for the cream. Temper soft whipped cream into melted chocolate with vigorous whisking motion. Work quickly and have all mise en place


46

Ciabatta Grouping: Pastries, breads/rolls Yield: batch Serving: Ingredient SPONGE: Day 1 1 pound 10.5 ounce Bread Flour 1 pound 10.5 ounce Water 1/4 ounce Yeast Scant amount DOUGH: 2 pound 6 ounce Water 4 pound Bread flour 2 1/2 ounce Salt 1/2 ounce Yeast Preparation 1. Develop 5-7 minutes. 2. Proof in bowl, punching and turning every hour for 3 hours. 3. After third rising, scale into approximately eight 18 oz. Pieces. 4. Proof for 45 minutes to one hour. 5. Bake at 425 - 450 °F in a convection oven. Cider Sorbet Grouping: Pastries, ice cream, Yield: 0 Serving: 0

Ingredient 6 3/4 cup Apple Cider 3 cup Sugar 3/4 cup Brown Sugar 1 each Cinnamon Stick Preparation 1. Combine ingredients in a saucepan. Bring to simmer. 2. Strain, cool, process


47

Cinnamon Sugar Grouping: Yield: 0 Serving: 0

Ingredient 8 pound Sugar 12 ounce Cinnamon Citrus Tart Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 8 ounce Orange juice 8 ounce Lemon juice 9 each Eggs 3 each Egg yolks 2 cup Cream 16 ounce Sugar Preparation 1. Mix all ingredients and strain into pre-baked tart shells. 2. Bake until custard sets. 3. Yield: 3 X 9 “ flans


48

Cobbler Dough Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 4 cup AP Flour 4 1/2 tablespoon Baking Powder 1 cup Sugar 1 teaspoon Salt 9 ounce Butter, cubed 2 cup Heavy Cream 1 teaspoon Vanilla Extract Preparation 1. In mixing bowl, combine dry ingredients. 2. Add cubed butter. Using paddle, mix to resemble coarse meal. 3. Add wet ingredients. Mix just to form soft dough. 4. Turn out onto floured surface. 5. Roll 1/2 inch thick, cut into desired shape. 6. Chill 20 minutes before using. 7. Place on top of fruit cobbler filling. Brush with heavy cream and coarse sugar. 8. Bake until golden brown and fruit is bubbling. Critical Control: Proper labeling, dating, storage and rotation Cocoa Fondant Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 8 cup Heavy Cream 2 pound 4 ounce White Chocolate, chopped fine 1 tablespoon Vanilla Extract Preparation 1. Scald Cream 2. Stir in chocolate and extract. Stir until melted. 3. Strain and chill over night 4. To use, slowly whip desired amount until thick. DO NOT over whip. It will become grainy Critical Control: Proper labeling, dating, storage and rotation


49

Cocoa Sauce Grouping: Pastries, basic mixes Yield: 0 Serving: 0

Ingredient 1 pound Corn Syrup 4 ounce Butter 8 ounce Sugar 8 ounce Cocoa Powder (Cocoa Barry) 10 ounce Water Preparation 1. Bring the first three ingredients to a boil 2. Mix in the cocoa powder. 3. Add the water and emulsify immediately.

Coconut Macaroons - La Brioche Grouping: Pastries, cakes, tarts, pies Yield: 0 Serving: 0 Ingredient 1 pound 2 ounce Almond Paste 5 pound Sugar 2 pound 12 ounce Macaroon Coconut 1 quart Egg Whites Preparation 1. Cream the sugar and almond paste. Add the coconut. 2. Gradually add the egg whites. 3. Heat over a steam bath. Dress out with a star tube.


50

Coconut Macaroons-IAE Grouping: Pastries, plated desserts Yield: 6 dozen Serving: 1 each

Ingredient 3 pound Desiccated coconut 1 1/2 pound Corn Syrup 1 1/2 pound Sugar 3 cup Egg Whites 3 ounce Cake Flour 1 pinch Salt 2 tablespoon Vanilla 12 ounce Butter Melted Preparation 1. Place all ingredients except melted butter in a bowl and heat to 110F on a double boiler. 2. Mix on high speed for 4 minutes with a whisk attachment. 3. Add the melted butter and mix thoroughly. 4. Bake at 375F until browned. Coconut Tart Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 2 quart Cream 12 each Egg yolks 6 each Eggs 1 pound Sugar 1/3 cup Rum 1 pound Coconut Preparation 1. Mix together eggs, yolks, and sugar. Add remaining ingredients. 2. Bake at 325°F until set. 3. Yield: 3 X 10 " tarts


51

Congo Bars Grouping: Pastries, cakes, tarts, pies Yield: 0 Serving: 0

Ingredient 1 pound 12 ounce AP Flour 2 ounce Baking Powder 2 teaspoon Salt 15 1/4 ounce Butter 2 pound 9 ounce Brown Sugar 1 pound Eggs 2 ounce Vanilla 1 pound 9 ounce Chocolate Chips 12 1/2 ounce Pecan Pieces Preparation 1. Cream butter and sugar 5 minutes, add the eggs slowly, scraping often. 2. Add sifted dry ingredients, fold in chips and nuts. Corn Muffins or Bread Grouping: Pastries, breakfast Yield: 22 pound Serving: 4 ounce

Ingredient 2 pound 8 ounce Sugar 6 cup Oil 1 quart Eggs 2 pound 8 ounce Water 2 pound 8 ounce Milk 6 pound 8 ounce AP Flour 8 ounce Baking Powder 2 pound 6 ounce Cornmeal 1 ounce Salt Preparation

1. Muffin Method


52

Cream Cheese Filling/Icing for Carrot Cake Grouping: Pastries, basic mixes Yield: 8.5 pound Serving: Ingredient 5 pound Cream cheese 2 pound Powdered sugar 24 ounce Butter Softened 1 teaspoon Vanilla Preparation 1. Cream the sugar and cream cheese in the 20 quart bowl. Cream butter and vanilla in the mixer. Combine and beat for about 2 minutes. Scrape down frequently throughout, as this mix is susceptible to lumping.

Créme Anglaise Grouping: Pastries, plated desserts Yield: 0.5 gallon Serving: Ingredient 1 quart Milk 1 quart Cream 7 ounce Sugar 24 each Egg yolks 1 each Vanilla bean Split Preparation 1. Heat milk and cream with vanilla. Gently whisk (Or stir) together yolks and sugar. Temper milk and cream into yolks slowly. Return to low heat. 2. Stir constantly until the mixture thickens and coats the back of a spoon. 3. Strain and cool on an ice bath.


53

Crème Brule Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 12 each Egg Yolks 8 ounces Sugar 1 Quart Cream 1 each Vanilla Bean Preparation 1. Heat cream with Vanilla. Temper into yolks and sugar. Strain and skim top of liquid. Pour into cups. Remove any

bubbles from the top of each cup. Bake in a water bath until se 2. Sprinkle tops with sugar and burn with torch Crème Caramel Grouping: Pastries, plated desserts Yield: 22 each Serving: 1 each

Ingredient 1/4 ounce Salt 2 ounce Grande Marnier 1 each Orange Zest 1 each Lemon Zest 1/2 ounce Vanilla 2 1/2 quart Milk 25 ounce Sugar 20 each Fresh Eggs Preparation 1. Prepare soup cups that have 2 oz of caramelized sugar in the bottom. Scald the milk with salt, Grande Marnier, zest, and vanilla. 2. Temper in eggs and sugar. Strain. 3. Pour into the prepared soup cups. 4. Bake in the deck oven, at 325°F, in a water bath until set. The water level should be half way up the cups. DO NOT OVERBAKE. 5. FOR TEA-INFUSED CRÈME CARAMEL: Replace the Grand Marnier with 3 T of loose tea (preferably Earl Grey), then scald the milk, salt, zest, and vanilla. Add the loose tea and let steep for 3-5 minutes. Temper in the eggs and sugar. Strain out tea. Proceed to step #3.


54

Crème Chantilly Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 1 quart Heavy Cream, cold 1 cup Granulated Sugar 1/2 each Vanilla Bean, split, save pod 1 tablespoon Vanilla Extract Preparation 1. Chill kitchen aid bowl. 2. Mix all ingredients using the whip attachment at highest speed. Mix until peaks are firm. 3. Keep in small bowl cold.

Créme Parisienne Grouping: Pastries, basic mixes Yield: 3 pound Serving: Ingredient 1 pound Semi sweet couverture Chopped 2 pound Heavy cream Preparation 1. Bring cream to a boil. Pour over chopped chocolate and stir until smooth. 2. Refrigerate. Once chilled, whip to consistency.


55

Crepes NL Grouping: Breakfast Yield: 0 Serving: 0

Ingredient 4 pound Eggs 1 pound 8 ounce Yolks 4 pound 14 ounce Water 7 pound 5 ounce Milk 2 pound 7 ounce Granulated Sugar 1 1/4 ounce Salt 5 pound 10 ounce AP Flour 2 pound Butter, melted Preparation 1. Whisk eggs, yolks, water and milk together. Add sugar, salt and flour. Stir in melted butter. Cover and refrigerate. 2. Makes about 175 crepes using a 2 oz scoop Crepes Grouping: Pastries, plated desserts Yield: 3 each Serving: 0 Ingredient 1 pound AP Flour 8 oz Milk 1 pound Water (or orange Juice) 8 ea Eggs 2 oz Butter 1 tsp Salt 1 tsp Sugar 4 ea Orange Zest Preparation 1. Blend all ingredients together and strain.


56

Crimson Pie Grouping: Pastries, plated desserts Yield: 3 each Serving: 0

Ingredient 1/2 cup Orange Juice 1/4 cup Orange Zest 8 cup Blueberries 8 cup Cranberries Chopped 3 cup Sugar 1/2 cup Cornstarch Preparation 1. Combine all ingredients and cook over a simmering heat until thickened. 2. The filling will make 3 double crusted pies. Croissant Dough #1 Grouping: Pastries, breakfast Yield: 0 Serving: 0

Ingredient 3 quart Milk 3 quart Water 8 ounce Fresh Yeast 2 pound 1 ounce Sugar 1 pound 14 ounce Butter 24 pound Bread Flour 9 ounce Salt Butter for Lamination 14 pound Butter 18 ounce AP Flour Preparation 1. Modified Straight dough: Mix butter, salt and sugar in the 60 qt mixer 2. Dissolve yeast in liquid, add flour and liquid in that order. 3. Mix one minute, then call the chef. 4. Make adjustment if necessary and continue to mix dough for 5 minutes on speed 1 only. 5. Divide dough into 4 equal parts and place in a lightly sprayed tub, let rest for 15 minutes. 6. Press dough out to the size of a full sheet pan, place on parchment-lined pan and wrap dough in plastic liner. LABEL. 7. Dough will either be frozen or placed in the walk-in before laminating to retard.


57

Croissant Dough #2 Grouping: Pastries, amenities, Yield: 25 pound Serving: 4.5 ounce

Ingredient 2 1/2 ounce Fresh Yeast 3 quart Milk 2 cup Water 12 pound AP Flour 3 3/4 ounce Salt 12 ounce Sugar ROLL-IN BUTTER: 5 pound Butter 4 ounce Bread Flour Preparation 1. Use the straight dough method. 2. Mix 2 minutes on speed # 1, check consistency. 3. 6 minutes on speed # 1. Do not develop the dough. 4. VARIATION: WHOLE WHEAT: Substitute for flour above. 4 lb Whole Wheat Flour 4 lb Bread Flour 4 lb Pastry Flour

Custard for Baked Fruit Tarts Grouping: Pastries, cakes, tarts, pies Yield: 5 cup Serving: Ingredient 10 each Eggs 8 ounce Sugar 2 cup Cream May be whipped 2 cup Milk 1/2 teaspoon Vanilla Preparation 1. Whisk together all ingredients and strain. 2. Yield: 2 X 10" tarts


58

Danish Pastry Grouping: Pastries, amenities, Yield: 26 pound Serving: 4.25 ounce

Ingredient DETREMPE: 5 ounce Fresh Yeast 1 pound Sugar 4 pound Milk 5 pound Pastry Flour 7 pound 8 ounce AP Flour 3 tablespoon Salt 24 each Eggs 3 tablespoon Vanilla Extract 1 tablespoon Cardamom 3 each Oranges Zest only 2 each Lemons Zest only BEURRAGE: 5 pound Butter 4 ounce AP Flour Preparation 1. Use the straight dough method. Continue to mix on speed # 1 for 6 minutes after adjustment. Danish Spice Grouping: Pastries, basic mixes Yield: 0 Serving: 0 Ingredient 12 ounce Cardamom 8 ounce Nutmeg 4 ounce Cloves Preparation


59

Dark Rye - Pumpernickel Style Grouping: Pastries, breads/rolls Yield: 17 pound Serving: 0

Ingredient 7 pound 11 ounce Water 2 ounce Yeast 1 recipe Rye Pate Fermente (old dough) 9 pound 8 ounce Patent Flour 2 pound Light Rye Flour 2 pound 8 ounce Dark Rye Flour 5 1/2 ounce Salt 2 ounce Honey 6 ounce Molasses 2 ounce Espresso Powder 4 ounce Cocoa Powder 1 ounce Caraway Seed Preparation 1. Mix 5 minutes, #1 speed. 2. Floor ferment 45 minutes. 3. Scale and make-up or retard. Date and Oat Crumble Tart Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 1 each Lemon zest 5 ounce Dates Dried and chopped 3 each Apples Diced 1/4 cup Water 1 teaspoon Vanilla extract TOPPING: 3 ounce Rolled oats 4 ounce Butter 4 ounce Brown sugar 4 ounce Flour Preparation 1. For Topping: Cut butter into flour. Mix in sugar and oats. Mix should be very crumbly. 2. In a separate pan, place lemon zest, dates, apples, water, and vanilla. Cook to soften. Cool. 3. For Tart: Spread cooled date mixture into half-baked shell. Sprinkle with topping and bake in 350°F deck.


60

Date Nut Bread Grouping: Pastries, breakfast Yield: 22 pound Serving: Ingredient 5 pound Brown Sugar 2 pound 8 ounce Shortening 5 ounce Salt 35 each Eggs Slightly beaten 5 ounce Baking Soda 1 1/2 gallon Water 10 pound Bread Flour 2 pound 8 ounce Whole Wheat Flour 5 ounce Baking Powder 2 tablespoon Cardamom 1/2 teaspoon Nutmeg 1/2 teaspoon Clove 1 teaspoon Cinnamon 10 pound Dates Chopped 5 pound Walnuts / Pecans Chopped Preparation 1. Cream together the brown sugar, shortening, and salt. 2. Add the eggs. 3. Dissolve baking soda in the water. Add alternately with the flour mixture. 4. Add the dates and nuts last.

Death By Chocolate Filling Grouping: Pastries, basic mixes Yield: Serving: 5 pvc's

Ingredient 10 each Egg yolks Pasteurized 2/3 cup Kahlua 2/3 cup Brandy 3 1/3 pound Semi sweet chocolate Melted 10 each Egg whites Pasteurized 1 1/3 quart Cream Whipped Preparation 1. Have all mise en place ready.

2. Warm yolks over water bath to 115°F, whisking constantly. 3. Place in mixer with whip and ribbon. 4. Remove to a bowl. Temper in alcohol. 5. Temper in chocolate. 6. Whip whites to soft peaks and fold into chocolate mixture. 7. Fold in cream. 8. Use immediately.


61

Decorating Dough Grouping: Pastries, basic mixes Yield: 0 Serving: 0 Ingredient 1 pound Bread Flour 1 pound 4 ounce Water 3 1/4 ounce Salt 4 ounce Margarine or Shortening 12 ounce Corn Starch Preparation 1. Boil the water, salt, and margarine. Add the flour to make a roux. 2. Cool at room temperature, covered. 3. Knead in cornstarch by hand. Chill before use. 4. Bake at 325F in the convection oven before or after drying at room temperature. Diplomat Cream Grouping: Pastries, basic mixes Yield: 4 pound Serving: Ingredient 2 pound Pastry Cream (Retail) 2 pound Heavy cream Whipped 5 leaf Gelatin Bloomed 1/4 cup Liqueur Preparation 1. Melt gelatin into liqueur. Temper pastry cream and gelatin together to avoid gelatin "clumps). Gently fold in whipped cream. VARIATIONS: For flavored mousses, temper appropriate flavorings into pastry cream and proceed as usual. Suggested flavorings: hazelnut paste, espresso, orange juice and/or oil or caramel sauce.


62

Egg Wash Grouping: Pastries, basic mixes Yield: 3 cup Serving: 0

Ingredient 8 each Egg 8 ounce Milk 1 pinch Salt Preparation 1. Cream together. Espresso Biscotti Grouping: Pastries, amenities, Yield: 100 each Serving: Ingredient 3 pound 0.5 ounce AP Flour 1 ounce Baking powder 1/2 ounce Salt 1 pound Butter Chilled and chopped 1 pound Almonds 3 1/4 ounce Espresso beans Roughly ground in Cuisinart 23 ounce Eggs 4 cup Sugar 8 3/4 ounce Espresso Chocolate Tempered Preparation 1. Sift flour, baking powder, and salt together. 2. Place sifted ingredients in mixture with paddle. Add butter and mix until butter is in small pea sized chunks. 3. In another mixer, ribbon eggs and sugar. Put ribboned egg mixture in mixer with dry ingredients. Pour in espresso and mix only until incorporated. 4. Put almonds and ground beans in last. 5. This mix will be rather wet. Separate mix into four portions and roll with a lot of flour into 2" wide logs. 6. Bake at 350°F until firm. Cool slightly. 7. Slice on a diagonal, into 1/2" slices and bake again until dry. Cool. Dip in tempered chocolate.


63

European Country Style Bread (Pain de Campagne) Grouping: Pastries, breads/rolls Yield: 28 pound Serving: 0

Ingredient 9 pound 3 ounce Water 1 recipe Pate Fermente 10 pound 8 ounce Patent Flour 1 pound Dark Rye Flour 1 pound Cornmeal 3 pound Whole Wheat Flour 5 ounce Salt 3 1/2 ounce Yeast Preparation 1. 4 minutes #1 speed. Check consistency. 2. 8 minutes #2 speed. 3. Floor ferment 50 minutes. 4. Scale @ 1 1/2 #. 5. Shape per Chef's demo. 6. Final Proof = 1 1/2 hours. 7. Bake @ 450F, approx 35 minutes. False Buttercream Grouping: Yield: 0 Serving: 0

Ingredient 6pound 4oz. AP Shortening 10 Pound Powdered Sugar 5 oz. Water 7 oz. Light Corn Syrup Preparation

1. Sift powdered sugar and blend into shortening 2. Add water and corn syrup and blend

Store Airtight


64

Financiers Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 14 ounce Almond Flour 3 cup Powdered Sugar 1 1/2 cup Granulated Sugar 18 each Egg Whites, pasteurized 1 teaspoon Vanilla Extract 1 1/2 cup AP Flour 1 teaspoon Salt 1 pound Butter, brown-noisette Preparation 1. In bowl, combine almond flour, sugars, egg whites and vanilla extract 2. Stir in the flour and salt, mix until smooth. 3. Stir in the brown butter until combined. Chill until batter is thick, preferably overnight. 4. Bake in 325-degree low oven until golden brown Florentine Grouping: Pastries, amenities, Yield: 2 sheet Serving: (very thin sheets) Ingredient 6 ounce Sugar 4 1/2 ounce Cream 2 1/2 ounce Butter 3 1/2 ounce Glucose 17 1/2 ounce Almonds Sliced 2 ounce Honey Preparation

1. Place sugar, cream, butter, and glucose in a pot and bring to a boil. 2. Add nuts and honey. 3. Spread very thin on parchment paper. 4. Bake at 350°F. 5. Cut immediately. 6. When cool, dip in tempered chocolate.


65

Focaccia Grouping: Pastries, breads/rolls Yield: 336 ounce Serving: 8 ounce

Ingredient 1 head Garlic Chopped 1 bunch Rosemary Chopped 2 bunch Scallions Chopped 2 each Red Onions Chopped 1 pint Starter 5 pound 12 ounce Water 6 1/2 ounce Fresh Yeast 4 ounce Corn Syrup 12 ounce Olive Oil 11 pound 2.5 ounce Bread Flour 2 1/4 ounce Salt Preparation 1. Chop the garlic, rosemary, scallions, and red onion. Set aside. 2. Use the straight dough method. 3. Dock, brush with oil, sprinkle with salt. 4. OPTIONS: Sun-dried tomatoes, oregano, etc., can be added to the dough. Frangipan with Almond Paste I Grouping: Pastries, ice cream, Yield: 2 sheet Serving: OR p4 lbs. 6 oz.

Ingredient 1 pound 12 ounce Almond paste 1 pound 4 ounce Butter 3 ounce Sugar 10 each Eggs 3 ounce AP Flour Preparation 1. Slowly blend the butter into the almond paste. Add sugar. Cream until very light. Incorporate eggs. Stir in flour. 2. Spread very evenly (and thin sheet) on 2 FLAT, greased and papered sheet pans. Bake in 300°F convection until done, about ten minutes.


66

Frangipane with Almond Paste II Grouping: Pastries, ice cream, Yield: Serving: 4 lbs. 15 oz.

Ingredient 2 pound 3 ounce Almond paste 1 pound 2 ounce Butter Softened 14 each Eggs 3 ounce Cake flour Preparation 1. Slowly blend the butter into the almond paste. Cream until very light. Incorporate eggs slowly. Stir in the flour.

Frangipane - La Brioche Grouping: Pastries, basic mixes Yield: 0 Serving: 0

Ingredient 32 ounce Almond Paste 4 ounce Sugar 1 pound Butter 4 ounce Cake Flour 1 pound Eggs Preparation 1. Cream, adding ingredients in the order listed.


67

Frangipane with Ground Almonds Grouping: Pastries, ice cream, Yield: 2 quart Serving: OR 4 lbs. 11 oz.

Ingredient 17 ounce Butter 12 ounce Sugar 17 ounce Almonds Ground fine** 8 each Eggs 1/2 teaspoon Vanilla 3 teaspoon Rum Preparation 1. Cream butter and sugar until light. Warm mixture as needed to prevent curdling. Incorporate eggs slowly. Warm as needed. Fold in almonds and flavorings. 2. **For Hazelnut Frangipane, replace almonds with 12 oz. Hazelnut flour and 5 oz. Ground French Buttercream Grouping: Pastries, ice cream, Yield: 5.75 pound Serving: Ingredient 2 pound Sugar 8 ounce Water 12 ounce Egg Yolks Pasteurized 2 pound 8 ounce Butter Softened Vanilla Preparation 1. Combine Sugar and Water in a saucepan. Bring to a boil while stirring to dissolve the Sugar. Combine to boil until syrup reaches a temperature of 240° F (115° C). While syrup is boiling, whip yolks until light and thick (ribboned). 2. As soon as the syrup reaches 240° F (pull at 238°F to account for carry over). Pour it very slowly into the beaten Yolks while mixer runs on second speed. Continue to beat until the mixture is completely cool and the Yolks are very thick and light. With the mixer still running, add the

Butter a little at a time. Add it just as fast as it can be absorbed by the mixture. Beat in. If icing is too soft, refrigerate it until it is firm to spread.


68

Fruit Cobbler Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 6 cup Fruit 1 cup Sugar 1/4 cup AP Flour 1 teaspoon Cinnamon 1 teaspoon Ground Ginger Cobbler tops, see other recipe Preparation 1. Combine ingredients together in mixing bowl. 2. Divide evenly between molds. Top with cobbler dough. Brush with heavy cream and sugar. 3. Bake at 325 in a slow oven until golden brown and bubbling. Critical Control: Proper labeling, dating, storage and rotation Fruit Crisp Topping Grouping: Yield: Serving: Ingredient

3 lbs. 3oz. AP flour 1lb. 5oz Oats 3lbs. Brown. Sugar 1 ½ tsp Salt 2lbs 4oz. Melted butter

Preparation


69

Fruit Flan Filling Grouping: Pastries, basic mixes Yield: Serving: Ingredient 2 pound Pastry Cream (Retail) 1 quart Heavy cream Whipped 5 leaf Gelatin 1/4 cup Orange juice Preparation 1. Bloom gelatin in cold water. Melt gelatin in orange juice. Temper into conditioned pastry cream. Fold in whipped cream.

9. Yield: 3 X 9 " plus 24 tartlets Fudge Mirror Cookies Grouping: Pastries, cakes, tarts, pies Yield: 280 each Serving: 0 Ingredient 6 pound 10 ounce Sugar 2 ounce Salt 5 pound 2 ounce Shortening 1 pound 10 ounce Butter 2 ounce Baking Soda 2 ounce Vanilla 16 ounce Eggs 10 pound 4 ounce Cake Flour 1 pound 8 ounce Cocoa Preparation 1. Scoop with a # 20 Scoop, place directly on sheet pans, then press your thumb in the center to make a small crater. 2. Bake at 300-325F in a convection oven. Fill the crater with ganache after baking. Let the ganache set and cool before boxing or putting in baskets.


70

Ganache #2 Grouping: Pastries, basic mixes Yield: 10 pound Serving: Ingredient 6 pound Semi sweet chocolate Chopped fine 1 quart Heavy cream 1 quart Whole milk Preparation 1. Bring cream and milk to a boil. Pour over chopped chocolate. Stir until smooth. Strain, if needed. Allow to cool before storing. DO NOT REFRIGERATE. 2. Store uncovered until cool and then cover. 3. VARIATIONS: for Rum Ganache-add rum last, 2 cups.

Ganache #3 Grouping: Pastries, basic mixes Yield: 5 pound Serving: Ingredient 3 pound Semi-Sweet Chocolate 1 quart Heavy Cream Preparation 1. Chop the chocolate fine. 2. Scald the cream, remove from the heat and stir into the chocolate.


71

Genoa Cake Grouping: Pastries, cakes, tarts, pies Yield: Serving: 1 X 10 " cake

Ingredient 8 ounce Sugar 8 ounce Butter 3 each Eggs 9 ounce Cake flour Sifted 1 teaspoon Baking powder Sifted 5 1/2 ounce Mixed dried fruit Preparation 1. Cream butter and sugar. Slowly add eggs, scraping down bowl and allowing time for incorporation between additions. Gently fold in flour and baking powder by hand. 2. Fold in fruit last. 3. Bake in 350°F deck oven.

German Buttercream Grouping: Pastries, ice cream, Yield: 2.5 pound Serving: Ingredient 1 pound Butter 1 pound Fondant 8 ounce Pastry Cream Preparation 1. Cream butter lightly. Slowly add fondant. 2. Add Pastry Cream last and cream until light. Warm if necessary.


72

German Chocolate Cake Filling Grouping: Pastries, ice cream, Yield: Serving: Ingredient 1 quart Cream 3/4 pound Brown sugar 1 cup Egg yolks 1/2 pound Butter 2 cup Pecans Toasted 6 cup Coconut Desiccated 1/2 tablespoon Vanilla Preparation 1. Bring cream, brown sugar, yolks, butter to a simmer, stirring frequently. Add pecans and coconut and boil one minute, stirring constantly. Add vanilla. Cool before use. 2. Yield: 3 X 8 " cake

German Chocolate Pound Cake Yield: 5 cakes

Ingredient 20oz. Semi Sweet chocolate 13 ¾ C. cake flour Sifted 8 ¾ C. Sugar 5tsp. Salt 3 ¾ tsp. Cream of Tartar 2 ½ tsp. Baking Soda 1 ¼ tsp. Cinnamon 2 ½ lb Butter-Softened 3 ¾ C. Milk 5 tsp. Vanilla Extract 15 Whole Eggs 5 ea. Egg Yolks

Preparation 1. Chop and melt chocolate. 2. Sift together dry ingredients. 3. Cream softened butter. 4. Add dry ingredients, milk and vanilla extract, mixing only until combined. 5. Beat for 2 minutes on medium speed. 6. Add eggs, yolk and chocolate. 7. Beat one minute longer. 8. Pour batter in a greased and floured Bundt pan and bake for approximately 65 minutes and 350-degrees F.


73

Gingerbread Applique Technique Gingerbread (May use ½ tsp each; baking powder and baking soda) 6 cups all purpose flour 1 ½ tsp. Baking powder 1 C. Sugar 1 tsp salt 1 C. Shortening 1 tsp nutmeg 1 ½ C. unsulfered molasses (12 oz jar) ½ tsp clove 1 large egg, room temp, plus 1 ½ tbls. water ¼ tsp allspice 1 ½ tsp cinnamon Sift dry ingredients together. In large saucepan, melt shortening; cool slightly; add sugar, molasses, and egg mixture and mix together well. Add 1/3 of flour mixture and stir. Add ½ of remaining flour mixture and blend into dough. Place remaining flour mixture on pastry board or countertop; spoon dough onto flour and with hands work remaining flour into dough. Cut dough into thirds and form into logs; flatten somewhat and wrap in plastic wrap. May be refrigerated for approx. an hour if desired. Prepared pieces are baked in 350-degree oven for 10 to 18 minutes, depending on depth of pieces on baking sheet. To color dough: Take small gold ball size pieces of prepared dough and add white paste food coloring; work in well. Break off a small piece of white dough and add blue coloring. Break off another piece of white dough and add yellow coloring. Both blue and yellow must be prepared from whitened dough. Another piece of dough may be colored with red; another with green; break off very small piece of red or green and add black coloring. Roll out each color on greased foil or parchment to very thing. Cover or wrap until ready to use. To roll dough: Dough may be rolled on silicone parchment, greased foil, or baking parchment thus making it possible to cut pieces and bake without moving pieces. It may be necessary to tape parchment or foil to counter top to prevent moving. Be sure parchment etc will fit on your cooking sheet. Cut two lengths of dowel of desired size (1/8 inch thin; 3/16 inch, average; ¼ inch for thick). Place dowels on each side of parchment; space between dowels should be about 1 inch less than the length of your rolling pin. Roll out dough until rolling pin rolls on dowels. This provides an even depth throughout. To Cut Dough: Place patterns on dough leaving approximately ¼ to ½ inch between pieces to allow for expansion. Cut straight lines with pizza cutter to avoid drag. Curves or small areas are best cut with sharp craft knife, being careful not to cut parchment or foil underneath. Carefully lift away excess dough. If any areas were to be cut out such as windows in houses etc. it would be done at this time. Pieces are now ready to decorate with colored appliqués dough. Brush cut pieces with solid shortening to hold appliqué…Cut trim pieces from colored dough. Use crimper wheel of pizza cutter; to cut scalloped design, use a fluted pastry wheel. Using a variety of cutters, cut hearts, leaves, rick rack, etc. and lay on cut pieces as desired. The very thin colored dough pieces require careful handling. A pallet knife works well here. Once in place, press pieces gently to attach. To dress gingerbread people, cut colored dough with same cutter used to cut figure. With craft knife, cut to form coat, dress etc. And apply to figure using shortening to attach. Which dough Rick each adds a nice touch. To Bake: Preheat oven to 350 degrees. Have all pieces on a sheet the same depths because thin pieces will burn before other pieces are baked. Time will vary from 10 to 18 minutes depending on thickness. Watch carefully Hints: Always place pieces on completely cooled cookie sheet. For the best, most even baking, use your heaviest gauge metal cookie sheet. Remove cookie pieces to cooling rack to avoid moisture forming. If available to you, silicone parchment bakes the most evenly without burning as quickly. This parchment may be used several times. Cookies release from silicone very easily. Glass Windows: Glass for windows can be made with gumdrops. Grease wax paper; place gun drop on paper, fold paper to cover gum drop, roll with rolling pin to very thin, cut to size and attach to back of window of baked piece with royal icing. Variation of recipe: The recipe on front was formulated to make a FIRM cookie somewhat resistant to humidity. For a softer cookie; leave out baking powder, use 1 tsp baking soda, leave out egg/water mixture, use two eggs and proceed as directed.


74

Ginger Cake Grouping: Pastries, cakes, tarts, pies Yield: Serving: 1 X 8 " cake

Ingredient 4 ounce Butter 1/2 cup Brown sugar 1 each Egg 1/4 cup Molasses 1/4 cup Corn syrup 1 1/2 cup AP Flour 1 teaspoon Baking soda 1/2 teaspoon Salt 1/2 cup Buttermilk 3 ounce Ginger Grated fresh Preparation 1. Cream butter and sugar only until smooth. DO NOT CREAM TO HIGH VOLUME. 2. Slowly add egg. Add molasses and corn syrup. Sift together dry ingredients and add alternately with liquid. 3. Add ginger. 4. Fill pans only 1/2 to 2/3 high. 5. Bake in 350°F deck oven.

Ginger Ice Cream Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 1 quart Milk 1 pound Sugar 6 ounce Glucose 11 ounce Yolks, pasteurized 1 ounce Milk Solids 1 quart Heavy Cream 2 teaspoon Vanilla Extract 2 teaspoon Ground Ginger 1 ounce Candied Ginger Preparation 1. Prepare ice bath, chinois, container, ladle 2. Place heavy cream in container with chinois. 3. Combine milk, sugar, milk solids in large saucepan. Scald (185) 4. While heating milk, combine yolks, and glucose. Temper 1/2 hot dairy into yolks, NO whisk. 5. Mix everything back into hot dairy. Stir constantly, bring to 175 degrees. 6. Strain immediately into container with heavy cream and vanilla. Stir to cool faster. 7. Add Vanilla, add ground and candied ginger. Process with burr mixer until smooth. Spin


75

Ginger Shortbread Grouping: Pastries, cakes, tarts, pies Yield: 0 Serving: 0

Ingredient 4 pound Butter 28 ounce Sugar 2 cup Fresh Ginger Minced 1 teaspoon Salt 2 teaspoon Ground Black Pepper 5 pound AP Flour FOR LEMON: 9 each Lemons Zest 1/2 cup Lemon Juice 1 tablespoon Ground Ginger Preparation 1. Use the creaming method.

Gingersnaps NL Grouping: Pastries, amenities, Yield: 0 Serving: 0

Ingredient 9 pound Margarine 10 pound 8 ounce Brown Sugar 6 cup Molasses 24 each Eggs 18 pound 6 ounce AP Flour 1/2 cup Cinnamon 1/2 cup Ground Ginger 1/4 cup Ground Cloves 6 tablespoon Baking Soda 2 tablespoon Salt Preparation 1. Use creaming method


76

Gingersnaps Grouping: Pastries, amenities, Yield: 2 sheet Serving: Ingredient 12 ounce Butter Softened 2 cup Sugar 1/3 cup Molasses 2 each Eggs 4 1/2 cup AP Flour Sifted 1 tablespoon Ginger May need a bit more if necessary 1 tablespoon Cinnamon May need a bit more if necessary 4 teaspoon Baking soda Preparation

1. Cream together butter, sugar, molasses, and eggs until light. 2. Mix together dry ingredients and stir in gently. 3. Pipe or form balls and bake in a 350°F deck oven.

Graham Cracker Crust Grouping: Pastries, amenities, Yield: Serving: 8 lbs. 7 oz./20- 8"crusts

Ingredient 5 pound Graham cracker crumbs 10 ounce AP Flour 1 pound 4 ounce Sugar 1 pound 9 ounce Butter Melted Preparation 1. Mix dry ingredients. 2. Pour butter over and combine thoroughly.


77

Grand Mariner Truffles Grouping: Yield: Serving: Ingredient 26 ounce Semi sweet chocolate Chopped fine 16 ounce Cream 5 ounce Butter 5 ounce Grand Marnier Chocolate Tempered Preparation

1. Boil cream. 2. Pour over chocolate. 3. Mix in soft butter and Grand Mariner. 4. Refrigerate. 5. Form into balls. 6. Dip in tempered chocolate.

Granola Grouping: Breakfast Yield: 0 Serving: 0

Ingredient 8 pound Rolled Oats 2 pound Sesame Seeds 2 pound Brown Sugar 1 pound 8 ounce Walnuts 1 pound 8 ounce Almonds 2 pound 8 ounce Sunflower Seeds 4 cup Canola Oil 4 cup Maple Syrup Preparation

1. Blend all ingredients in 60 qt mixer with paddle until well-mixed and starting to stick together. 2. Sprinkle onto 6 sheet pans in one layer and bake until slightly colored. 3. Break up on sheet pan and mix again. 4. Bake until golden and dry. 5. Do not let get too dark.


78

Grandpa Moshe's Flourless Chocolate Cake (6X) Grouping: Pastries, cakes, tarts, pies Yield: Serving: 6 X 9 " pans

Ingredient 1 pound 14 ounce Butter 3 pound 12 ounce Semi sweet chocolate 36 each Eggs Separated 1 pound 11 ounce Sugar Preparation 1. Spray and paper the 9" pan (s). DO NOT USE PAN GREASE BECAUSE IT CONTAINS FLOUR. 2. Melt butter and chocolate together. Ribbon yolks and sugar. Fold chocolate and butter into yolks. Whip whites with sugar to medium peaks. Fold into rest of mixture. 3. Bake in 350°F deck until done, approximately one hour. 4. DO NOT UNMOLD THESE CAKES THE SAME DAY THEY ARE BAKED. 5. Cool, wrap in the pans, and refrigerate for 24 hours and then unmold carefully.

Gum Paste with Egg White Grouping: Garnishes Yield: Serving: Ingredient 4 cup Powdered sugar Sifted 3 teaspoon Gum tragacanth OR 2 tsp. Gum tragacanth plus 2 tsp. Carbonxymenthyl cellulose 5 teaspoon Water Cold 2 teaspoon Powdered gelatin 3 teaspoon Shortening 2 teaspoon Liquid glucose 1 1/2 ounce Egg white Pasteurized Preparation 1. Mixed sifted sugar and gum tragacanth together and cover. Warm in oven. Bloom gelatin in the water for 30 minutes. Measure other ingredients and place in separate containers. Melt shortening. Warm glucose (not together). Melt bloomed gelatin. 2. Place sifted sugar and gum into a mixing bowl with a dough hook. On slow speed, add gelatin, shortening, glucose, and finally egg whites. Turn mixer to medium speed and mix to a paste. 3. Cut paste into 4 oz. Pieces and wrap in plastic twice. Place in plastic bag and seal. This paste may be kept frozen for six months.


79

Gumpf Bread Grouping: Pastries, breads/rolls Yield: 6 pound Serving: 24 ounce

Ingredient 1 pound 2 ounce Milk 1 pound 2 ounce Water 1 pound 8 ounce Bread Flour 1 pound 5 ounce Whole Wheat Flour 7 ounce Pastry Flour 1.5 ounce Fresh Yeast 1 ounce S-500 1 ounce Salt 2 ounce Salad Oil Preparation

1. Sift S-500 with a small amount of flour. 2. Use the straight dough method

Hazelnut Candy Grouping: Pastries, basic mixes Yield: Serving: Ingredient 2 pound 2 ounce Hazelnut paste 1 pound 1 ounce Milk chocolate Melted 10 1/2 ounce Hazelnut meal Roasted: OPTIONAL Preparation

1. Temper chocolate. 2. Add paste. 3. Spread on parchment paper 1/4" thick. 4. Cut squares and dip in tempered chocolate.


80

Hazelnut Meringue Sheets Grouping: Pastries, cakes, tarts, pies Yield: 3 sheet Serving: OR 15.5 lbs.

Ingredient 2 pound Sugar 4 pound Hazelnut flour 2 3/4 quart Egg whites 4 pound Sugar Preparation

1. Thoroughly mix together 2 lbs sugar with hazelnut flour. 2. Whip whites to stiff peaks, adding the 4lbs of sugar in 3 -installments. 3. Fold in hazelnut mixture by hand. 4. Spread very evenly on 3 sheet pans 5. Bake at 250°F for exactly 1 hour and 5 minutes.

Hazelnut Torte Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 2 pound Hazelnuts Ground fine 22 each Eggs Separated 1 pound 12 ounce Sugar 2 1/2 ounce Cake flour Sifted 1/2 teaspoon Cinnamon 1 teaspoon Vanilla extract 2 each Oranges Zested and juiced Preparation 1. Ribbon yolks, sugar, and zest. 2. Add cinnamon and blend in. Slowly add the orange juice and whip until thick. Add flour just to incorporate. Gently fold in hazelnuts. 3. Whip whites to soft peaks and gently fold into the hazelnut mix. 4. Divide into two tube pans lined with parchment paper. 5. Bake at 350°F for approximately 1 hour 10 minutes. 6. Yield: 2 X 11 “ tube pans with removable bottoms.


81

Heart Healthy Apple Cake Grouping: Pastries, plated desserts Yield: Serving: Ingredient 3 cup Apples, tart Peeled, cored, fine dice 1 1/2 cup Dried Apricots 1 1/2 cup Raisins 3 cup AP Flour 6 each Egg Whites 3/4 cup Canola Oil 4 1/2 ounce Honey 3/4 cup Apple Juice 3 3/4 cup Apple Sauce 1 tablespoon Vanilla 3 cup Brown Sugar 1 cup Whole Wheat Flour 1 tablespoon Baking Soda 1 1/2 teaspoon Salt 1/2 tablespoon Danish Spice 1 teaspoon Cinnamon 3/4 cup Wheat Germ Toasted Preparation 1. Prepare bundt pans with pan spray and A P flour. 2. Combine the fruits with 3/5 cup of the A P Flour to coat. 3. Mix liquids and sift the dry ingredients into them, mixing just to combine. 4. Add the apple mixture. Bake for 55 minutes until it tests clean. 5. NUTRITIONAL ANALYSIS: 210 Calories 3 grams Protein 4.25 grams Fat 39 Grams Carbohydrates 149 mg. Sodium 0 Cholesterol


82

Heart Healthy Apple Oat Bran Muffins Grouping: Pastries, breakfast Yield: Serving: Ingredient 7 1/2 cup Granny Smith Apples Chopped 11 ounce Egg Whites 3/4 quart Apple Juice 7 1/2 ounce Oil 10.6 cup Brown Sugar 1 1/2 cup AP Flour 1 cup Whole Wheat Flour 1 tablespoon Baking Powder 2 1/2 teaspoon Salt 1 1/2 teaspoon Cinnamon 3 3/4 cup Oat Bran 1 1/4 cup Wheat Bran 2 1/2 cup Golden Raisins Soaked, drained Preparation 1. Mix the egg whites, apple juice, oil, and brown sugar with the apples. 2. Sift together the AP flour, whole wheat flour, baking powder, salt, and cinnamon and add to 3. Fold in the oat bran, wheat bran, and raisins. Heart Healthy Chocolate Chiffon Grouping: Pastries, plated desserts Yield: 3 cake Serving: 0 Ingredient 4 cup Cake Flour 6 tablespoon Cornstarch 2 tablespoon Baking Powder 1 1/2 teaspoon Baking Soda 3/4 teaspoon Salt 1/2 teaspoon Cinnamon 15 ounce Cocoa Powder (non alkalized ) 3 cup Sugar 6 tablespoon Sugar 1 1/2 cup Dark Corn Syrup 15 ounce Warm Water 2 tablespoon Vanilla 12 ounce Egg Whites 1 pinch Cream of Tartar Preparation 1. Prepare Bundt pans with pan spray and cocoa powder. 2. Sift the first 7 ingredients together and add 3 cups of sugar. 3. Whisk the cream of tartar, egg whites, and 6 Tbs sugar until stiff peaks. 4. Meanwhile, add the corn syrup, water, and vanilla to the dry ingredients in a separate mixer on low speed. Fold in the egg whites by hand. 5. Bake at 350F about 45 minutes or until it tests clean. 6. NUTRITIONAL ANALYSIS: 161 Calories 2 grams Protein 1.25 gram Fat .4 gram Saturated Fat 141 mg. Sodium 0 Cholesterol


83

Heart Healthy Maple Apple Muffins Grouping: Pastries, breakfast Yield: 0 Serving: 0

Ingredient 9 tablespoon Oil 3 each Eggs 3 each Egg Whites 3/4 cup Maple Syrup 1 1/2 cup Unsweetened Apple Sauce 1 1/2 cup Apple Cider, Juice, or Skim Milk 1 1/2 cup Brown Sugar 1 1/2 teaspoon Maple Extract 3 cup Apples Diced 1 1/2 cup Raisins 9 ounce Oats 2 1/2 ounce AP Flour 6 3/4 ounce Whole Wheat Flour 2 teaspoon Baking Powder 1 1/2 teaspoon Baking Soda 1 1/2 teaspoon Salt 2 tablespoon Cinnamon Preparation Hearth Bread (7-Grain) Grouping: Pastries, breads/rolls Yield: 24 loaf Serving: 22 oz. Loaves Ingredient DAY ONE- SPONGE: 7 pound 8 ounce Water 9 pound AP Flour 2 ounce Malt 1/4 ounce Fresh Yeast DAY TWO- DOUGH: 5 pound Water 1/4 ounce Yeast 4 1/2 ounce Salt 12 pound 4 ounce AP Flour 1 pound 7-Grain Preparation

1. DAY ONE SPONGE: Knead ingredients on low speed then develop for 4 minutes. 2. All ingredients should be evenly blended together. 3. Pour into a clean tub. 4. Cover and let stand at DAY TWO DOUGH: 5. Add the ingredients to the sponge and knead at low speed for 2 minutes, then for 6 minutes on medium speed.

6. Put the dough in a tub and let it ferment for 2 hours. Punch down twice after each hour. 7. Bring to the table and deflate, then scale into 22 ounce loaves. 8. Shape into round loaves on cornmeal. 9. Proof until double in size. 10. Bake in a 650F oven. After 10 minutes, transfer to a 400F oven and continue baking 20-25 minutes. 11. This bread should be put in paper bags with open ends, never in plastic bags!


84

Hermit Cookies Grouping: Pastries, cakes, tarts, pies Yield: 24 each Serving: 1 each

Ingredient 4 pound 8 ounce Sugar 2 pound 4 ounce Butter 8 ounce Honey 1 pound 2 ounce Eggs 1 1/2 ounce Baking Soda 1 1/2 ounce Cinnamon 3/4 ounce Ground Ginger 3/4 ounce Nutmeg 6 pound 4 ounce Cake Flour 12 ounce Water 1 pound 10 ounce Molasses 2 pound Cake Crumbs 3 pound 2 ounce Raisins Preparation 1. Cream together the butter and sugar. 2. Add the honey and eggs, mix and scrape down. 3. Sift together baking soda, cinnamon, nutmeg, and cake flour. 4. Add alternately with liquid. 5. Push cake crumbs through a screen. Add crumbs and raisins last, blending in.

6. Roll into 4 logs and flatten slightly. Bake until firm, brown and set. Cut logs into 6 cookies per High Ratio Vanilla Cake Grouping: Pastries, cakes, tarts, pies Yield: 24 each Serving: 1 each

Ingredient 5 pound Sugar 4 pound Cake Flour 2 Tbls. Salt 5 Tbls Baking Powder 1 Pound 8oz Fluid Flex Shortening 1 Quart Milk 7 Cup Eggs ½ Cup Vanilla Preparation 1. Sift dry ingredients 2. Mix dry and wet ingredients together 3. Mix 1st speed for 2 minutes 4. Scrape down the bowl 5. Mix on 3rd speed for 10 minutes 6. Bake 300-deegree for 40 minutes


85

Honey Bran Bread #2 Grouping: Pastries, breads/rolls Yield: Serving: See Below Varying

Ingredient SMALL BATCH RECIPE: 4 pound 8 ounce Water 8 ounce Milk 5 each Eggs 4 ounce Butter Melted 5 ounce Fresh Yeast 1 pound Honey 1/2 pound Bran 9 pound 12 ounce Bread Flour 3.25 ounce Salt LARGE BATCH RECIPE: 9 pound Water 1 pound Milk 10 each Eggs 8 ounce Butter Melted 9 1/2 ounce Fresh Yeast 2 pound Honey 1 pound Bran 19 pound 8 ounce Bread Flour 6 ounce Salt Preparation 1. Use the straight dough method. Honey Glaze Grouping: Pastries, basic mixes Yield: 29 ounce Serving: 1 ounce

Ingredient 6 ounce Unsalted Butter 15 ounce Brown Sugar 3 ounce Honey 4 ounce Light Corn Syrup 1 ounce Water Preparation 1. Combine all ingredients and bring to a boil. New England Culinary Institute, 2006

86

Honey Tuile Grouping: Pastries, amenities, Yield: Serving: Ingredient 4 ounce Butter 6 ounce Honey 8 ounce 10 X Sugar 8 1/2 ounce AP Flour 6 ounce 0.5 ounce Egg Whites Preparation 1. Beat the butter and honey until light. Add the sugar and flour and mix to combine. Gradually add the egg whites, mix until smooth. 2. Thyme: Sprinkle the tuiles with thyme leaves before baking. 3. Peach: Add reserved peach pulp from the consommé. Puree and strain, if the puree is too thin cook it down.

Ice Cream Base Grouping: Pastries, ice cream, Yield: 1 gallon Serving: 8 ounce

Ingredient 1 quart Milk 1 pound Sugar 6 ounce Glucose 11 ounce Egg Yolks 1 each Vanilla Bean 1/2 ounce Non-Fat Dry Milk Powder 1 quart Heavy Cream Preparation 1. Heat milk with the sugar, dry milk, and vanilla bean. 2. Combine the yolks and glucose. 3. Temper in the yolks/glucose to the hot milk/sugar mixture. 4. Cook to nappe (175F), strain and cool in an ice bath. 5. Add heavy cream 6. Freeze in the batch freezer.


87

Irish Soda Bread Grouping: Pastries, breakfast Yield: 14.5 pound Serving: 1.2 pound

Ingredient 6 pound 8 ounce AP Flour 10 ounce Sugar 3 ounce Baking Powder 1 1/2 ounce Salt 2 1/2 quart Buttermilk 1 pound 4 ounce Butter 1 pound Currants 3/4 ounce Caraway Seeds Preparation 1. Blend dry ingredients. Cut in butter until mixture looks like cornmeal. 2. Add the buttermilk, then the currants and caraway seeds. 3. Knead lightly into a soft dough. Form into 8" rounds on a sheet tray and cut an inch deep X incision on top. 4. Bake at 375F for about 1 hour or until browned. Italian Bread Grouping: Pastries, breads/rolls Yield: 0 Serving: 0 Ingredient 4 pound 6 ounce Bread Flour 2 ounce Salt 3 1/4 ounce Fresh Yeast 1 ounce S-500 2 pound 10 ounce Water Preparation 1. Use the straight dough method. 2. VARIATION: Add 1 cup reconstituted sun-dried tomatoes and 1/2 head garlic and 1 Tbs cracked black pepper to dough after it is developed.


88

Italian Butter Cream Grouping: Pastries, basic mixes Yield: 18.5 pound Serving: 0

Ingredient 1 1/2 quart Pasteurized Egg Whites 7 pound Sugar Divide into 4 # & 3 # 1 1/2 pound Water 6 pound Butter 1 pound Sweetex Shortening 1 ounce Salt 3 ounce Vanilla Extract Preparation 1. Cream butter, shortening, salt, and vanilla - no lumps. 2. Boil water and 4 # sugar to 240F (softball) 3. Whip whites and 3 # sugar to a stiff meringue, when sugar is softball. 4. When sugar reaches 240F, pour slowly over egg whites at low speed. 5. Set mixer back to medium speed and whip until lukewarm. 6. Add creamed butter mix in a moderate way to lukewarm meringue and whip for about 5 7. Take out of mixer. Cream is now ready for use. 8. NOTE: If stored, it should be refrigerated in plastic tubs. Italian Buttercream #3 Grouping: Pastries, ice cream, Yield: 27.5 pound Serving: Ingredient 6 pound Sugar 5 pound Egg whites Pasteurized 8 ounce Sugar 16 pound Butter Unsalted and softened ** In warm weather, replace 2 lbs. Of the butter with 2 lbs. High-ratio shortening Preparation 1. Cook the 6 lbs. Sugar to 240°F (pull at 238°F to account for carry-over). Whip whites with 8 oz. Sugar, mixer when sugar reaches 230°F. By the time the sugar is at 240°F, the whites should be at soft peak. Pour the cooked sugar slowly into the whipping whites (speed two). Continue whipping until cool. 2. Add butter, a handful at a time. Whip for another ten minutes.


89

Jam Dots (Vegan and Wheat Free) Grouping: Pastries, cakes, tarts, pies Yield: 50 Serving: Ingredient 3 pound Almonds Slivered 2 pound 13 ounce Oats 3 pound 6 ounce Oat flour Grind rolled oats in robot coupe until flour consistency 6 teaspoon Cinnamon Ground 6 cup Pure Maple Syrup 3 pound Canola oil Preparation 1. In a robot coupe, grind the almonds and oats to a rough meal. 2. In a 20 quart mixing bowl, with a paddle attachment, combine all the dry ingredients. Whisk together the wet and pour into the dry. Mix until it just comes together. It should form a semi- form dough, so the cookies will stand up on their own. 3. Scoop with a number 8 scoop. Then press to form about a 1 1/2 " cookie and use your thumb to make an indentation in the center. 4. Into this cavity scoop a small amount of jam (strawberry and rasberry are the best). 5. Bake at 325°F in a convectional oven for about 15 minutes or until golden brown and the jam is bubbling in the center. 6. Allow to cool completely before serving. 7. Store in a bucket in the cooler. The dough will harden. Upon use you will have to soften by using a mixer with a paddle and adding water to obtain the proper consistency. Key Lime Pie Grouping: Pastries, plated desserts Yield: 1 each Serving: 0 Ingredient 1 each Graham Cracker Crust Prebaked 9" deep style 8 ounce Graham Crackers 1 ounce AP Flour 2 ounce Sugar 2 1/2 ounce Butter Melted FILLING: 12 ounce Sweetened Condensed Milk 6 each Egg Yolks 6 ounce Lime Juice 1 teaspoon Vanilla 1 each Lime Zest Finely grated Preparation 1. Mix milk and yolks well. Add the limejuice and flavorings until blended. Bake at 350F until set (15-20 minutes ) in par-baked pie shell.


90

Key Lime Tart Grouping: Pastries, cakes, tarts, pies Yield: 24 Serving: Tartlets

Ingredient 8 each Egg yolks 1 1/2 pound Condensed milk 12 ounce Lime juice Preparation 1. Blend all ingredients and bake until set in a pre-baked crust. Koulourakia - Easter Cookies Grouping: Pastries, amenities, Yield: 7 pound Serving: 0

Ingredient 17 ounce Sugar 19 ounce Butter 12 each Eggs 4 tablespoon Baking Powder 2 teaspoon Baking Soda 4 pound AP Flour 1 1/2 tablespoon Vanilla 2 tablespoon Lemon Juice 1 cup Sesame Seeds 4 ounce Powdered Sugar Preparation 1. Cream the butter & sugar. 2. Add eggs, slowly. 3. Sift dry ingredients and add, mixing briefly. 4. Blend in flavorings. 5. Portion cookies using MEDIUM YELLOW scoop. 6. Roll in sesame seeds, lightly press onto parchment tray and bake at 300F convection oven until golden but soft. 7. Dust with powdered sugar while hot.


91

Kugelhopf Grouping: Pastries, breads/rolls Yield: 12 pound Serving: 2 pound

Ingredient SPONGE: 9 ounce AP Flour 3/4 ounce Yeast 9 ounce Milk GARNISH: 24 ounce Raisins 2 each Lemon Zest 6 ounce Rum DOUGH: 5 pound 8 ounce AP Flour 12 ounce Sugar 3/4 ounce Salt 2 ounce Yeast 24 ounce Milk 15 each Eggs 1 recipe Sponge 24 ounce Unsalted Butter Soft Preparation 1. Mix and ferment the sponge ingredients for 5 hours. 2. Soak the raisins in the rum, covered for 5 hours at room temp. 3. Use the sponge dough method for mixing. 4. Combine all ingredients but soaking raisins and butter. 5. In bowl with dough hook, mix on speed 1 until sides of bowl are clean (3-5 minutes) 6. Slowly emulsify softened butter until smooth and silky. 7. Add soaking raisins and mix 30 more seconds. 8. Place in cooler to ferment overnight. Portion into 2lb portions and place in buttered tin. Lace Cookies (Brandy Snaps) Grouping: Pastries, amenities, Yield: Serving: Ingredient 7 ounce Butter 2/3 cup Brown sugar 1/2 cup Corn syrup 2 tablespoon Corn syrup 1 cup AP Flour Sifted 1 cup Pecans Ground Preparation 1. Boil together butter, sugar, and corn syrup, stirring constantly. Stir in flour and nuts. Drop spoonfuls onto a greased pan. 2. Bake at 350°F on a double sheet pan. Cut immediately into desired shapes, or roll into sticks.


92

Ladyfingers Grouping: Pastries, ice cream, Yield: 4 pound Serving: OR 6 - 8 strips

Ingredient 1 pound Egg yolks 8 ounce Sugar For yolks 1 pound Egg whites 8 ounce Sugar For whites 1 pound AP Flour Sifted Powdered sugar For dusting Preparation 1. NOTE: This is an extremely delicate mix. FOLD GENTLY. Pipe and bake immediately. 2. Ribbon yolks with sugar. Whip whites to stiff peaks with the other sugar (8 oz.). Alternately, fold flour and whites into yolks, starting with whites. 3. Pipe (#6 -plain tip) and dust with powdered sugar. 4. Bake immediately in a 300°F convection oven. Langue De Chat (Cat's Tongue) Grouping: Pastries, amenities, Yield: Serving: Ingredient 7 ounce Butter 3 pound 8 ounce Powdered sugar 7 ounce Almond paste 1 each Lemon Zested 3 each Eggs 12 ounce Bread flour Preparation 1. Soften almond paste and butter. Add sugar and zest. Cream well. Slowly incorporate eggs. Mix in flour all at once, just until incorporated. Pipe 2 " sticks. 2. Bake at 350°F


93

Lean Dough #1 Grouping: Pastries, breads/rolls Yield: 144 roll Serving: 1 roll

Ingredient 3 quart Water 90F 2 ounce SAF Yeast ( dry ) 10 1/2 pound Hi-Gluten Flour (10 1/2 pounds) 3 1/2 ounce Salt 3 ounce S-500 3 ounce Malt Powder Preparation 1. Straight dough method. Mix 15 minutes on 2nd speed or 1st speed ( SEE CHEF) 2. Yield: 22 baguettes @ 12 ounces. 27 country loaves @ 10 ounces. 4 x 4# press = 144 rolls. 3. Bake at 500F in the convection oven-60 seconds steam, twice. Transfer to a 350F oven 11 min. + 11 min. OR 425F rotating oven with 25 seconds of steam, bake 18 minutes, open flue for 6 minutes. Lean Dough #2 Grouping: Pastries, breads/rolls Yield: 17.25 pound Serving: 12 ounce Ingredient 3 quart Water 4 3/4 ounce Fresh Yeast 11 pound 8 ounce Bread Flour 3 ounce Salt 3 ounce S-500 Preparation 1. Use the straight dough method.


94

Lemon Blueberry Tart Grouping: Pastries, cakes, tarts, pies Yield: Serving: 3 tarts

Ingredient 9 ounce Butter 15 ounce Sugar 8 ounce Lemon juice 6 each Eggs 6 each Egg yolks 2 ounce Flour 3/4 pint Blueberries Room temperature Preparation 1. Cream at room temperature, butter, sugar, and flour. Add eggs and yolks. Continue to cream until eggs are incorporated. Add lemon juice. Mix will curdle - no cause for concern. 2. Place mix on top of blueberries in 2/3 baked crusts, not allowing mix to overflow. 3. Bake in 350°F until set. 4. Allow to cool before glazing. Lemon Chiffon Cake Grouping: Pastries, basic mixes Yield: Serving: 6 lbs 9.5 oz.

Ingredient 1 pound 4 ounce Cake flour 12 ounce Sugar Use in dry ingredients 1/2 ounce Salt 1 ounce Baking powder 12 ounce Egg yolks 4 ounce Sugar For yolks 10 ounce Oil 10 ounce Lemon juice 5 ounce Water 1/2 ounce Vanilla 1/2 ounce Lemon zest Chopped 1 pound 4 ounce Egg whites 10 ounce Sugar For whites 1 1/4 teaspoon Cream of tartar Preparation 1. Sift flour, salt, baking powder, into a large mixer then add sugar. 2. Slowly drizzle oil into dry ingredients, scraping down sides frequently. 3. In another bowl ribbon yolks and sugar. Slowly drizzle in lemon juice, water, vanilla, and zest. Slowly add yolk mixture to dry ingredients using the paddle. 4. In a separate bowl, whip whites and cream of tartar to stiff peaks, adding the sugar in three increments. Fold whites in the rest of the ingredients by hand, one third and then the rest. Fill greased and papered pans 2/3 full (DO NOT OVERFILL), and bake in a 350°F deck oven. 5. VARIATIONS: Lemon Poppy Chiffon: Add poppy seeds until desired concentration is reached. Orange Chiffon: Substitute orange juice for lemon juice. Substitute orange zest for lemon zest.


95

Lemon Curd Grouping: Pastries, plated desserts Yield: Serving: 2 lbs. 9 oz.

Ingredient 6 each Eggs 6 each Egg yolks 8 ounce Butter 12 ounce Lemon juice 9 ounce Sugar Preparation 1. Heat together butter and lemon. Temper into eggs and sugar. Heat until thick, stirring constantly. DO NOT BOIL. Strain.

Lemon Curd with Meringue Grouping: Pastries, basic mixes Yield: Serving: 2 lbs. 11 oz.

Ingredient 14 ounce Milk 7 ounce Sugar 1 1/2 ounce Cornstarch 7 ounce Egg yolks ` 3 1/2 ounce Lemon juice 3 sheet Gelatin 7 ounce Egg whites Pasteurized 7 ounce Sugar Preparation 1. Boil together milk, 7 oz. Sugar and cornstarch. Temper into yolks and lemon juice. Over low heat, bring to a boil again. Stir constantly to prevent scorching. CAUTION. Scorches easily. Strain into clean bowl. Stir in softened gelatin. Whip whites with 7 oz. Sugar to stiff peaks. Immediately fold hot lemon curd into meringue and deposit into molds. 2. For Orange Cream: Use 4 oz. Orange juice and 1 oz. Lemon juice in place of lemon juice


96

Lemon Mascarpone Tart Filling Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 9 ounce Cream cheese 6 ounce Mascarpone cheese 3/4 cup Sugar 9 each Eggs 7 1/2 ounce Lemon juice 1 pinch Salt 1 tablespoon Lemon zest Chopped 9 ounce Cream Preparation 1. In mixer with paddle, soften sugar, mascarpone, and cream cheese. Pour eggs in one at a time, allowing each to incorporate before adding the next. Scrape down bowl as needed. Slowly pour in lemon juice. Then add the salt and zest. Add cream last. 2. Yield: 3 X 9 " tarts. Lemon Mousse Grouping: Pastries, basic mixes Yield: Serving: Ingredient 1 cup Lemon curd 1 quart Cream Whipped to MEDIUM peak 3 leaf Gelatin 1/4 cup Orange juice Preparation 1. Bloom gelatin in cold water. Dissolve in orange juice. Temper into lemon curd. Fold in whipped cream.


97

Lemon Mousse with Mascarpone Grouping: Pastries, basic mixes Yield: Serving: Ingredient 3 1/2 cup Heavy cream 1/2 cup Pastry cream 1 1/4 cup Mascarpone 2 tablespoon Brandy 3 leaf Gelatin 2 tablespoon Lemon zest Chopped To Taste Lemons Juiced, 8 to 10 lemons To Taste Sugar Preparation 1. Soften mascarpone in a bowl with a spatula gently. Set aside. 2. Bloom gelatin in cold water. Dissolve in brandy. Temper into conditioned pastry cream. Fold in softened mascarpone. 3. Flavor with lemon juice and sugar. Whip cream and fold in with care. THIS MOUSSE CAN Lemon Poppyseed Muffins Grouping: Pastries, breakfast Yield: 18 pound Serving: 4 ounce Ingredient 2 quart Buttermilk 12 each Eggs 3 pound 8 ounce Sugar 1 1/4 ounce Salt 5 ounce Baking Powder 2 ounce Poppy seeds 2 ounce Lemon Zest 1 quart Salad Oil 1 cup Lemon Juice 4 pound 4 ounce Cake Flour 2 pound Bread Flour Preparation 1. Muffin Method


98

Lemon Squares Grouping: Pastries, cakes, tarts, pies Yield: 0 Serving: 0

Ingredient CRUST: 15 1/2 ounce AP Flour 6 ounce Confectioner's Sugar 13 ounce Butter Melted FILLING: 1 pound 7 ounce Sugar 1 3/4 teaspoon Baking Powder 2 ounce AP Flour 6 each Eggs 1/4 teaspoon Salt 6 ounce Fresh Lemon Juice 1 2/3 cup Coconut Preparation 1. Whisk the first 5 ingredients for 5 minutes on high speed in a mixer. 2. Add remaining 2 ingredients, whisk 1 minute on low speed. 3. Pour into hot crust, cook to even golden brown. Cool, and then freeze. 4. CRUST: Mix the 3 ingredients with a paddle. Press into a foil lined, veg. spray - coated 1/2 sheet pan. Bake at 325F to golden brown.

Low Fat Muffins (Heart Healthy) Grouping: Pastries, breakfast Yield: 150 each Serving: 0 Ingredient 6 pound 8 ounce Non-Fat Plain Yogurt 5 pound Sugar 3 pound Brown Sugar 2 1/2 pint Egg Whites 1 1/2 pint Canola Oil 1 1/2 pint Non-Fat Buttermilk 9 pound Pastry Flour 6 ounce Baking Powder 2 ounce Salt 10 pound Bananas or Frozen Fruit Preparation 1. Muffin Method.


99

Madeira Cake Grouping: Pastries, cakes, tarts, pies Yield: Serving: 1 X 8 " Cake

Ingredient 10 ounce Sugar 10 ounce Butter 10 ounce Eggs 3 each Lemons Zested 10 ounce Cake flour Sifted 1 teaspoon Baking powder Sifted Preparation 1. Cream butter and sugar. Slowly add eggs, scraping down bowl as needed and allowing time for incorporation between additions. Fold in flour and baking powder by hand, gently. Bake in 350°F deck oven.

Magic Bars Grouping: Pastries, cakes, tarts, pies Yield: 48 each Serving: 0

Ingredient 2 pound Graham Cracker Crumbs 1 pound Sugar 8 ounce Butter 2 pound Flake Coconut 2 pound Pecan Pieces 2 pound Butterscotch Chips 1 #10 can Sweetened Condensed Milk 2 pound Chocolate Chips Preparation 1. Make a graham cracker crust from the first 3 ingredients and press into a flat sheet pan lined with parchment paper. 2. Sprinkle with all the toppings and cover with the milk. 3. Bake at 350F until golden brown and set.


100

Mailanderli Grouping: Pastries, amenities, Yield: Serving: Ingredient 1 pound 4 ounce Almond paste 3 pound 8 ounce Butter Cold 2 pound 10 ounce Powdered sugar Sifted 4 each Eggs 4 pound 8 ounce Cake flour 1 tablespoon Vanilla 1 tablespoon Orange juice Preparation 1. Soften almond paste with a little butter. Lightly cream almond paste, butter, sugar, and eggs. 2. Add remaining ingredients to form dough. DO NOT OVERMIX. Chill. Roll to #3 on sheeter and cut shapes. 3. Bake at 350°F in a deck oven on a double sheet pan. May be flavored with mocha or hazelnut. Maple Cracked Wheat Bread Grouping: Pastries, breads/rolls Yield: 24 pound Serving: See Below Varying

Ingredient LARGE BATCH RECIPE: 2 gallon Water 6 1/2 ounce Fresh Yeast 3 cup Oil 3 cup Maple Syrup 2 pound Cracked Wheat (or Grain Mix) 2 pound Coarse Whole Wheat Flour 24 pound Bread Flour 12 ounce Salt SMALL BATCH RECIPE: 1 gallon Water 7 ounce Fresh Yeast 1 1/2 cup Oil 1 1/2 cup Maple Syrup 1 pound Cracked Wheat (or Grain Mix) 2 pound Course Whole Wheat Flour 12 pound Bread Flour 5 ounce Salt Preparation 1. Use the straight dough method. No need to soak the grains. Eggwash, sprinkle with cracked wheat.


101

Maple Ice Cream Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 1 quart Milk 1 pound Sugar 6 ounce Glucose 11 ounce Yolks, pasteurized 1 ounce Milk Solids 1 quart Heavy Cream 2 tablespoon Maple Extract Preparation 1. Prepare ice bath, chinois, container, ladle. 2. Place heavy cream in container with chinois. 3. Combine milk, sugar, and milk solids in large saucepan. Scald (185f) 4. While heating milk, combine yolks, and glucose. 5. Temp 1/2 hot dairy into yolks. NO Whisk. Mix everything back into hot dairy. STIR constantly, bring to 175F 6. Strain immediately into container with heavy cream and vanilla. Stir to cool faster. 7. Add vanilla and maple extract. Taste and adjust flavor if needed. Chill and spin Maple Walnut Bread Grouping: Pastries, breads/rolls Yield: 3 loaf Serving: 0

Ingredient 3 ounce Melted Butter 3 cup Maple Syrup 3 each Eggs, well beaten 3 each Grated Lemon Rind 1 3/4 pound AP Flour 3 ounce Baking Powder 1/2 ounce Baking Soda 1/4 ounce Salt 20 ounce Orange juice Preparation 1. Blend the butter, maple syrup, egg and lemon rind until creamy. 2. Sift dry ingredients together. 3. Alternately add dry ingredients and orange to syrup mixture. BE CAREFUL NOT TO OVERMIX. Scrape side and bottom of the bowl between additions. 4. Add the chopped walnuts and mix only until just incorporated. 5. Pour into well sprayed loaf pan to 3/4 full and bake in a 325 degree oven for 45 minutes to 1 6. Let cool before unmolding.


102

Maple Walnut Cookies Grouping: Pastries, cakes, tarts, pies Yield: 0 Serving: 0

Ingredient 4 pound Butter 2 pound Sugar 8 each Egg Yolks 1 cup Maple Syrup 4 teaspoon Vanilla 4 pound AP Flour 2 pound Walnuts or Pecans Preparation 1. Use the creaming method.

Marshmallow Grouping: Pastries, amenities, Yield: 0 Serving: 0

Ingredient 5 1/2 teaspoon Powdered Gelatin 2 cup Water 3 1/2 cup Sugar 1 1/2 cup Light Corn Syrup 1/2 teaspoon Salt 2 teaspoon Vanilla Extract Preparation 1. Combine the gelatin with 1-cup water and allow to "sponge" in a mixing bowl. 2. Place remaining water, sugar, corn syrup and salt into a saucepan and cook over a medium-low heat, stirring occasionally, until the sugar melts. 3. Increase the heat and using a candy thermometer cook to 250 f 4. While mixing on a low speed, add the hot syrup mixture to the gelatin. Increase the speed to high, whip until the mixture triples in volume and becomes fluffy and white. About 15 minutes. 5. Add the vanilla and any color if required.

6. To use, either pipe or spread onto the cake surface, toast by torching.


103

Marvelous Morning Muffins Grouping: Breakfast Yield: 0 Serving: 0

Ingredient 18 pound Sugar 6 ounce Vanilla 1 gallon Oil, plus 5 cups 82 each Eggs 15 pound Carrots, shredded 18 pound AP Flour 12 ounce Baking Soda 12 ounce Cinnamon 3 ounce Salt 12 pound Apples, chopped 3 pound Pecan, pieces 2 pound 7 ounce Coconut 4 pound 8 ounce Currants Preparation 1. Blend sugar, vanilla, oil and eggs. Add remaining ingredients and mix until incorporated. Marzipan Grouping: Pastries, amenities, Yield: Serving: Ingredient 4 pound Almond paste 2 pound Powdered sugar 8 ounce Fondant 8 ounce Corn syrup Preparation 1. Mix almond paste, fondant, corn syrup, and half the sugar in a mixer with a paddle. DO NOT OVERMIX. Add remaining sugar a little at a time to desired consistency.


104

Mascarpone Cheesecake Grouping: Pastries, cakes, tarts, pies Yield: Serving: (3) 4 X 8" cakes

Ingredient 5 pound Cream cheese 4 cup Sugar 16 each Egg whites 1 pound Mascarpone To Taste Vanilla Preparation 1. NOTE: This cheesecake contains whipped whites - have your pans and ovens ready before 2. Cream the cream cheese and sugar until cheese is soft and sugar is dissolved. Add mascarpone and mix until blended. 3. Whip whites until firm and fold into cheese mixture. 4. Deposit into 8" cake pans that have been lines with a slice of cake 1/2" thick. 5. Bake in a water bath at 350°F for approximately 40 minutes or until cake feels firm to the touch. 6. VARIATIONS: When flavoring this mix, add flavorings BEFORE adding whites. Marsala Sabayon Grouping: Pastries, cakes, tarts, pies Yield: 0 Serving: 0

Ingredient 16 ea. Egg Yolks: Pasteurized 1 C. Sugar 1 pinch Salt 1 1/2 C Marsala ½ C Sherry 3 C Heavy Cream: Whipped 3 leafs Gelatin: Bloomed in Cold Water Preparation

1. Heat alcohol, ribbon yolks and sugar. Drizzle alcohol into yolks and sugar. Bring yolks and sugar to a boil over low heat whisking constantly. This has a tendency to Scorch so use caution.

2. Pour into a bowl over an ice bath and add bloomed gelatin. Stir until gelatin is dissolved and mixture is cooled. Fold in whipped cream, use immediately.


105

Medium Rye Grouping: Pastries, breads/rolls Yield: 8.5 pound Serving: 0

Ingredient 3 pound Water 3 ounce Yeast 3 pound Patent Flour 1 pound Light Rye Flour 1 pound Dark Rye Flour 1 1/2 ounce Salt 2 ounce Molasses 2 ounce Vegetable Oil Preparation 1. Mix 2 minutes #1 speed to form dough. Check consistency. 2. Mix 6 minutes more #1 speed. 3. Ferment 3/4 hour; retard overnight. Milk Chocolate Mousse Grouping: Pastries, plated desserts Yield: 0 Serving: 0 Ingredient 12 ounce Pasteurized egg yolks 8 ounce Eggs Pasteurized 4 pound Melted milk chocolate 12 sheet Gelatin Bloomed in cold water 3 ounce Brandy, warm 4 cup Heavy Cream, whipped into small peaks Preparation 1. Set up dome or ovals molds, on sheet tray with parchment on "to-go" soup cups. 2. Melt milk chocolate. Keep warm, but not hot. 3. Bloom gelatin in cold water for 5-6 minutes. 4. Get brandy, dissolve rung out gelatin in hot brandy. Do not boil. Keep warm. 5. Combine egg yolks, whites in large bowl, whip over double boiler until temp reads 115. F 6. Add dissolved gelatin brandy mix. Mix, add melted chocolate, mix. 7. Take off heat. Stir until slightly cool. Fold in whip cream in thirds. Fill domes or ovals. See chef, wrap and freeze.


106

Milk Chocolate Rum Truffles Grouping: Yield: Serving: Ingredient 1 pound Milk chocolate Chopped fine 3/4 cup Cream 2 tablespoon Butter Softened 2 tablespoon Rum Chocolate Tempered Preparation 1. Boil cream. Pour over chocolate. Mix in soft butter and rum. Refrigerate. Form into balls. Dip in tempered chocolate.

Modeling Chocolate Grouping: Pastries, basic mixes Yield: 3 pound Serving: 2 ounce Ingredient 12 pound 10 ounce Callebaux chocolate chips Add 3lbs 4oz of Hershey’s chocolate chips 5 pound 8 ounce Glucose 12 ounce Simple Syrup Preparation

1. Melt chips. Warm glucose and syrup. Mix by stirring, NOT by beating the soft mixture. Place into plastic bags and cool. Knead pieces until malleable for use

2. USAGE TIP: When using this paste, warm in microwave and knead until pliable. Roll out between plastic to prevent sticking

3. Modeling chocolate can be mixed with equal parts rolled fondant to create a covering paste.


107

Modeling White Chocolate Grouping: Pastries, basic mixes Yield: 3.5 pound Serving: 2 ounce

Ingredient 35 ounce White Chocolate Chopped 10 1/2 ounce Glucose 7 ounce Corn Syrup Preparation 1. Heat the glucose and corn syrup until hot. 2. Pour over chopped white chocolate. 3. Chill overnight. Multi-Purpose Pie Dough Grouping: Pastries, plated desserts Yield: 13.5 pound Serving: 10 ounce

Ingredient 4 pound Pastry Flour 7 ounce Sugar 1 tablespoon Salt 2 pound Butter 2 tablespoon Vinegar 2 cup Cold Water Preparation 1. Use the biscuit method.


108

My Favorite Chocolate Glaze Grouping: Pastries, basic mixes Yield: 10 pound Serving: Ingredient 18 ounce Oil 4 pound 6 ounce Couverture (semi sweet) Chopped 4 pound 6 ounce Chocolate coating (Paté a Glacer) Chopped rough Preparation 1. Melt together over a water bath. Strain before using. 2. Place into a bucket with out lid until cool. Oatmeal Bread Grouping: Pastries, breads/rolls Yield: 38 pound Serving: 0

Ingredient 3 pound 12 ounce Steel Cut Oats 8 pound 12 ounce Hot Water 10 ounce Fresh Yeast 3 pound 2 ounce Water 6 ounce Salt 6 ounce Oil 1 pound 9 ounce Honey 2 pound 3 ounce Blackstrap Molasses 4 pound 6 ounce Whole Wheat Flour 13 pound Bread Flour Preparation 1. Use the straight dough method. Soak the oats in the hot water to soften. Cool before mixing the dough.


109

Oatmeal Raisin Cookies Grouping: Pastries, cakes, tarts, pies Yield: 7 dozen Serving: 3.5 ounce

Ingredient 3 pound Butter 2 pound 5 ounce Brown Sugar 2 pound 9 ounce Sugar 12 each Eggs 1 ounce Vanilla 3 pound 14 ounce AP Flour 2 pound 13 ounce Blended Oatmeal 1/4 ounce Salt 3/4 ounce Baking Powder 1 ounce Baking Soda 3 pound 12 ounce Raisins Preparation

1. Creaming Method. 2. Use the green handled scoop, bake at 325F for 12 minutes

Onion Bread Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 18 pound Water 15.75 ounce Yeast 33 pound Bread Flour 12 ounce Salt 12 ounce Sugar 12 ounce Shortening 12 ounce Egg Whites 12 ounce Dry Onion Preparation 1. Straight dough method - re-hydrate onions in hot water.


110

Orange and Almond Cake Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 14 each Eggs Separated 2 1/2 cup Sugar 4 each Oranges Zested and juiced 1/2 cup AP Flour 3 cup Cake crumbs 5 cup Almond flour Preparation 1. Ribbon yolks with half the sugar. Stir in juice. 2. Whip whites to soft peak with remaining sugar. 3. Alternately fold whites and dry ingredients into yolks. 4. Bake in a 350°F deck until done, about 35 minutes Orange Hazelnut Biscotti Grouping: Pastries, amenities, Yield: Serving: 30 Biscotti

Ingredient 3 each Eggs 3 each Egg yolks 1 teaspoon Vanilla 1 each Orange, lemon, and lime Zested 2 3/4 cup AP Flour Sifted 1 2/3 cup Sugar 1/2 teaspoon Salt 1 teaspoon Baking powder 7 ounce Whole hazelnuts Couverture Preparation 1. Mix together all dry ingredients. Ribbon eggs, yolks, and vanilla. Add dry ingredients; when almost mixed, add nuts and mix until it just comes together. Roll into 3 logs, 10" X 2". 2. Bake about 20 minutes, until golden brown. Cool slightly and cut in diagonal, 1/2 " slices. Bake 15 minutes at 300°F until golden and dry. When cool, dip bottom into tempered couverture.


111

Orange Tuile Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 1 pound 3 ounce Granulated Sugar 4 ounce AP Flour 11 ounce Almond Flour 4 each Oranges, juiced and zest chopped 4 ounce Butter, melted and warm 3 tablespoon Corn Syrup Preparation 1. In kitchen aid, mix all dry ingredients with whip attachment. Add zest, corn syrup, and orange juice. Mix 2. Add warm melted butter. Mix until emulsified. Panna Cotta Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 30 ounce Milk 30 ounce Heavy Cream 12 ounce Sugar 9 sheet Gelatin 1 tablespoon Vanilla Extract Preparation 1. Heat milk, cream and sugar until the sugar is dissolved. Infuse with Vanilla Bean and the zest of a lemon. 2. Soften the gelatin in cold water. 3. Add to the hot milk mixture. Add vanilla if desired or needed. 4. Pour into aluminum cups, chill to set. Garnish for service.


112

Pasta Frolla Grouping: Pastries, amenities, Yield: 6.5 pound Serving: OR 1/2 Sheet Pan

Ingredient 1 pound Sugar 1 1/2 pound Butter 8 each Eggs 3 pound Pastry flour Sifted 1 tablespoon Baking powder 1/2 ounce Salt 1 tablespoon Orange extract 1 tablespoon Vanilla Preparation 1. Cream butter and sugar. 2. Add eggs slowly, incorporating. 3. Add dry ingredients and extracts all at once and mix only until incorporated. 4. Dough will be very soft.

Pastry Cream Grouping: Pastries, basic mixes Yield: Serving: 18 lbs. 12 oz.

Ingredient 6 quart Milk Whole 4 pound Sugar 6 ounce Butter 1 pound Cornstarch 12 each Eggs 18 each Egg yolks 2 each Vanilla beans Split Preparation 1. Boil milk with half the sugar, butter, and vanilla. 2. Sift together remaining sugar and cornstarch. Whip together remaining sugar, cornstarch, eggs, and yolks until smooth. 3. Temper milk into eggs, return to rondeau, and stir constantly until mixture boils. Allow to boil, stirring constantly for 3 to 4 minutes to ensure cooking. 4. Strain through a tami into 2 hotel pans, cover with plastic wrap directly on surface, and refrigerate immediately.


113

Pate a Choux #1 Grouping: Pastries, amenities, Yield: Serving: Ingredient 1 quart Water 1 quart Milk 2 pound Butter 1 ounce Salt 1 ounce Sugar 3 pound AP Flour Sifted 2 quart Eggs Variable Preparation 1. Boil milk, water, butter, salt, and sugar together. Remove from heat and add flour all at once. Stirring constantly, return to heat. 2. Cook until it no longer sticks (forms a ball when pot is shaken). Put into mixer with paddle and turn on to speed 1. After all the steam has escaped, add eggs, a FEW AT A TIME, incorporating after each addition, until correct texture is reached. Withhold last six eggs as mix may vary, and check with the Chef for consistency. 3. TO PIPE: LENGTHS TIP Large Eclairs 4 1/2" #6 plain Small Eclairs 3 1/2" #6 plain Cream Puffs #6 plain Paris Brest Inside 8" ring #5 star Pate Brisée (Enriched Pie Dough) Grouping: Pastries, amenities, Yield: Serving: 8 lbs. 7 oz. Ingredient 4 pound 8 ounce AP Flour 1 pound 12 ounce Butter Cold 1 3/4 ounce Salt 10 each Eggs 1 pound Water Cold Preparation 1. Sift flour and salt into a 20 qt. Bowl. Cut in butter until pieces are the size of large peas. 2. Add eggs and water together and mix until just incorporated. 3. DO NOT OVERMIX.


114

Pate Sucre Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 3 pound Sugar 6 pound Butter 12 each Eggs 2 teaspoon Salt 1 ounce Vanilla 4 pound 8 ounce Cake Flour 4 pound 8 ounce Bread Flour 1 tablespoon Baking Powder 1 each Lemon and Orange Zest Preparation 1. Cream sugar and butter until fluffy. 2. Add eggs, then salt, vanilla, and zest. Mix the flours and baking powder in a bowl, add all at once. 3. Mix just until it comes together. DO NOT OVERMIX.

3. Bulls eyes need 3-1/2" crinkle cutter and 2" plain cutter to produce tops and bases

Paulvorne Cookies Grouping: Pastries, cakes, tarts, pies Yield: 80 each Serving: 1 each Ingredient 2 pound Sugar 4 pound Butter 2 each Lemons Zest only 2 tablespoon Vanilla 1 teaspoon Salt 4 pound 8 ounce AP Flour 4 cup Pecans/Walnuts Lightly roasted Preparation 1. Cream the butter and sugar until smooth with a paddle. 2. Change to a whip. 3. Add lemon, vanilla, and salt, and beat while warming bowl with a torch until product is light and fluffy. 4. Sift flour, mix in nuts, then fold in to above mixture. 5. Use the green handled scoop and bake in the deck oven at 350F. 6. After removing from the oven, and while still warm, dust with powdered sugar.


115

Peanut Butter Cookies - La Brioche Grouping: Pastries, cakes, tarts, pies Yield: 0 Serving: 0

Ingredient 4 pound Butter 2 pound 4 ounce Sugar 2 pound 4 ounce Brown Sugar 5 pound Peanut Butter 1 1/2 tablespoon Vanilla 9 each Eggs 4 pound 8 ounce AP Flour 1 1/2 ounce Baking Soda 1 ounce Salt Preparation 1. Cream the butter, sugar, and brown sugar until smooth, no lumps. 2. Add the peanut butter and vanilla. Let the mixture cream for 3-4 minutes on speed # 1 until light in color. 3. Slowly add the eggs, scraping down. 4. Sift the flour, baking soda and salt together twice and add, mixing until the dough comes together. DO NOT OVERMIX.

Pear & Ginger Quickbread Grouping: Breakfast Yield: 0 Serving: 0

Ingredient 2 pound 14 ounce Canola Oil 2 pound 10 ounce Sugar 4 pound Molasses 24 each Eggs 4 tablespoon Baking Soda 3 pound Buttermilk 6 pound 12 ounce AP Flour 4 tablespoon Ground Ginger 1 tablespoon Cinnamon 1 tablespoon Ground Clove 2 pound Raisins 12 each Ripe Pears, peeled and diced Preparation 1. Cream oil and sugar together. Add Molasses and blend. 2. Add eggs in thirds, scrape often. Add buttermilk. 3. Sift flour, baking soda and spices together and mix into the oil mixture. 4. Fold in raisins and pear last. Makes about 20 square deli tins. New England Culinary Institute, 2006

116

Peasant Rye ( Dark ) Grouping: Pastries, breads/rolls Yield: 25 pound Serving: 0

Ingredient 1 pound 4 ounce Cornmeal 7 pound Warm Water 6.25 ounce Fresh Yeast 1 pound Water 4.5 ounce Salt 4 ounce Oil 2 pound Blackstrap Molasses 3 ounce Caraway Seeds 1 1/2 ounce Cocoa 2 pound 8 ounce Dark Rye Flour 2 pound Whole Wheat Flour 8 pound Bread Flour Preparation 1. Use the straight dough method. Pecan Flan Filling Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 1 pound 4 ounce Brown sugar 4 ounce Butter Melted 1 pound Karo Dark syrup 11 each Eggs 1 pinch Salt To Taste Vanilla Apricot glaze For glaze 3 teaspoon Rum Optional Preparation

1. Be careful NOT to incorporate air when mixing this filling. 2. Mix sugar and eggs until smooth. Add the rest of the ingredients. Strain. 3. Place pecans on tart shell. Pour filling on pecans (DO NOT SPILL OR OVERFILL). 4. Bake in 350°F deck until firm. 5. Glaze with apricot glaze.


117

Pecan Scotties Cookies Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 4 pound Sugar 4 pound Brown Sugar 4 pound Butter OR 2 lb Butter & 2 lb Margarine 4 cup Oil 16 each Eggs 7 pound AP Flour 2 tablespoon 2 tsp Baking soda 2 tablespoon 2 tsp Baking powder 2 1/2 ounce Vanilla 1 pound 12 ounce Oatmeal 4 cup Coconut (desiccated) 64 ounce Pecan pieces Preparation Pie Dough Grouping: Pastries, amenities, Yield: 5 pound Serving: Ingredient 2 pound 8 ounce Pastry flour Sifted 1 pound 12 ounce Butter 12 ounce Water Cold 3/4 ounce Salt Preparation 1. Sift flour and salt into a 20 qt. Bowl. Cut in butter until pieces are the size of large peas.

2. Add water and mix JUST until absorbed. DO NOT OVERMIX.


118

Piped Linzer Tart Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 3 pound 8 ounce Butter 3 pound 8 ounce Sugar 24 each Eggs 8 each Egg yolks 1 pound 10 ounce Cake flour 5 pound Hazelnut flour 4 ounce Cinnamon 2 pound 8 ounce Cake crumbs 2 each Lemons Zested Preparation 1. Cream butter with sugar until very light. Warm butter and sugar mix as needed to result in light yellow color. 2. More creaming will lead to more rise in dough (less defined lattice) but will allow for easier piping. Slowly add eggs and yolks. Again, warm mixture as you go to keep it pipeable. Add dry ingredients all at once. 3. Pipe immediately. 4. Bake at 350°F.


119

Pizza Dough NL Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 1 ounce Yeast 2 pound 7 ounce Cold Water 5 pound 2 ounce Bread Flour 1 ounce Salt 4 1/2 ounce Olive Oil 3 1/4 ounce Honey Preparation 1. Straight dough method. Wet ingredients in bowl. Add dry ending with salt. Mix 2 minutes first speed on mixer, adjust if necessary. Continue mixing for an additional 6-8 minutes on second speed. 2. Test for gluten development by pulling a "window" in the dough. See Chef. Transfer dough into an oiled bucket, cover and allow to ferment for about 40 minutes. Punch dough and scale 20 ounces.

3. Round and benchrest for 20 minutes. Roll out to fit pizza pan.


120

Plain Muffin Batter Grouping: Pastries, breakfast Yield: 80 pound Serving: 4 ounce

Ingredient 13 pound 8 ounce Sour Cream 48 each Eggs 9 pound 12 ounce Sugar 6 pound Brown Sugar 3 quart Vegetable Oil 18 pound AP Flours 11 1/4 ounce Baking Powder 5 ounce Salt 20 pound IQF Blueberries Garnish Preparation 1. Use Creaming Method. Pound Cakes Grouping: Pastries, plated desserts Yield: 10 each Serving: 2 pound Ingredient 1 pound 8 ounce Butter 6 pound Sugar 1 1/2 ounce Salt 1 pound 8 ounce Shortening 1 ounce Vanilla 1/4 ounce Nutmeg 1 1/2 quart Eggs 6 pound Cake Flour 1 ounce Baking Powder 1 1/2 quart Milk Preparation 1. Use the creaming method for cakes.


121

Puff Pastry #2 Grouping: Pastries, amenities, Yield: 10 pound Serving: Ingredient DETREMPE: 3 pound Bread Flour 1 pound Cake Flour 8 ounce Butter 1 tablespoon Salt 36 ounce Ice Water BEURRAGE: 3 pound Butter 4 ounce Bread Flour Preparation: Puff Pastry NL Grouping: Pastries, basic mixes Yield: 0 Serving: 0 Ingredient 6 pound Bread Flour 2 pound Cake Flour 1 pound Butter 2 tablespoon Salt 4 pound 8 ounce Ice Water Beurrage 6 pound Butter 8 ounce Bread flour Preparation


122

Pumpernickel Bread #2 Grouping: Pastries, breads/rolls Yield: 12 pound Serving: Ingredient 2 quart Water 4 1/2 ounce Yeast 2 ounce Salt 4 ounce Vegetable Oil 4 ounce Milk Powder 4 ounce Caramel Color 2 pound 8 ounce Pumpernickel Flour 4 pound 8 ounce High Gluten Flour Preparation 1. Use the straight dough method. Pumpkin Cheesecake Grouping: Pastries, cakes, tarts, pies Yield: Serving: 1 X 9 " cake

Ingredient 1 pound 13 ounce Cream cheese 1 cup Sugar 2 tablespoon Sugar 2 each Eggs 1/4 teaspoon Ginger 1/4 teaspoon Cinnamon 1 3/4 cup Pumpkin purée 9 ounce Mascarpone Preparation 1. Cream together cream cheese and sugar until smooth. 2. Incorporate eggs, scraping down bowl frequently. Add spices and pumpkin. Stir in mascarpone. 3. Deposit into graham cracker crust, in a 9" pan. 4. Bake in water bath at 350°F until done.


123

Pumpkin Chiffon Cake Grouping: Pastries, cakes, tarts, pies Yield: Serving: 16 8" cakes

Ingredient 4 pound Sugar For dry ingredients 4 pound Cake flour 8 ounce Nonfat dry milk 3 ounce Baking powder 2 1/2 ounce Spice mix 2 parts Cinnamon to 1 part Ground Ginger 1 ounce Salt 3 pound Eggs 1 pound Sugar For eggs 32 ounce Canned solid packed pumpkin purée 2 pound Vegetable oil 1 pound Water 2 tablespoon Vanilla extract 64 ounce Egg whites 1 pound Sugar For whites 1/4 ounce Cream of Tartar Preparation 1. Sift together dry ingredients. Whip together eggs, sugar for eggs and pumpkin unti smooth. 2. Slowly drizzle in oil, then water, then extract. 3. Gradually add egg mix to dry ingredients, scraping down frequently. 4. In a separate bowl, whip whites and cream of tartar to medium peaks, adding sugar in thirds. Gently fold whites into rest of mix. 5. Fill greased and prepared pans 2/3 full (no more) and bake immediately in 350°F deck oven until done. 6. Bake sheets in a 300°F convection oven.


124

Pumpkin Muffins Grouping: Breakfast Yield: 0 Serving: 0

Ingredient 63 each Eggs 3 3/4 quart Canola oil 14lb. 14oz Pumpkin Puree 23 pound 4 ounce Granulated sugar 23 pound 4 ounce AP Flour 7 tablespoon Salt 8 tablespoon Baking Powder 11 tablespoon Baking Soda 7 tablespoon Cinnamon 4 tablespoon Nutmeg 4 tablespoon Cloves 2 tablespoon Allspice 3 pound Raisins 3 pound Walnuts Preparation 1. Cream together canola oil and sugar. Add eggs. Pumpkin. Sift dry ingredients and add to mixture. Mix just until incorporated. 2. Scrape often. Scoop half of the batter. Add nuts and raisins and scoop the remainder. Pumpkin Muffins #2 Grouping: Pastries, breakfast Yield: 32.5 pound Serving: 4 ounce Ingredient 6 pound AP Flour 9 pound Sugar 2 1/2 ounce Salt 4 ounce Baking Powder 1/2 ounce Allspice 1/2 ounce Clove 1 ounce Cinnamon 1/2 ounce Nutmeg 1 quart Water 3 pound 4 ounce Canola Oil 32 each Eggs 1 #10 can Pumpkin 2 pound Raisins Preparation 1. Muffin Method.


125

Pumpkin Pie Grouping: Pastries, plated desserts Yield: 10 each Serving: 9"

Ingredient 1 gallon Pumpkin 3 pound Sugar 1 1/2 teaspoon Salt 2 1/2 tablespoon Cinnamon 1 1/2 tablespoon Ground Ginger 1 1/2 tablespoon Nutmeg 30 each Eggs Slightly beaten 3 cup Milk 5 cup Cream 2 tablespoon Vanilla Preparation 1. Stir pumpkin on medium speed with a wire whip. 2. Mix together dry ingredients. Add to the pumpkin. 3. Add eggs and liquids, all gradually. Mix 5 minutes. 4. Pour into par-baked pie shells. Bake at 375F for 50 minutes. Quiche Custard Grouping: Pastries, basic mixes Yield: 8 each Serving: 0 Ingredient 30 each Eggs 10 cup Heavy Cream 1 teaspoon Salt 1/2 teaspoon Pepper Preparation 1. Method: Whisk all ingredients together; pour over ingredients in pie shell. Bake until jiggles or knife pulls out cleanly.


126

Quiche Custard NL Grouping: Breakfast Yield: 0 Serving: 0

Ingredient 12 each Eggs Enough half and half to equal 6 cups To Taste Salt and Pepper Preparation 1. You will need about 1 1/2 cups of filling and 1 cup grated cheese for each quiche. Make sure all veggies, etc are pre-cooked to avoid weeping into the custard.

Raspberry Ganache Grouping: Pastries, basic mixes Yield: Serving: 1 lb. 13 oz. Ingredient 12 ounce Heavy cream 16 ounce White chocolate Chopped 3 tablespoon Chambord To Taste Raspberry purée Preparation 1. Bring cream to a boil. Pour over chocolate. Add flavorings.


127

Ribbon Sponge Grouping: Pastries, cakes, tarts, pies Yield: 2 sheet Serving: Ingredient 5 each Egg 6 ounce Sugar 6 ounce Almond flour 2 ounce Bread flour 4 each Egg whites 2 ounce Butter Melted Preparation 1. Whip whole eggs and sugar over water bath to 120°F. 2. Remove from heat and whip at high speed for 1 minutes. 3. Sift together almond flour and bread flour. 4. Whip egg whites to very soft peaks. 5. Gently fold flour mixture into egg mixture. Stir in melted butter and fold in whites. 6. Spread evenly over 2 sheet pans, lined with silpats that have tuile pattern already frozen on 7. Bake at 425°F convection over for 2 to 4 minutes or until done (as little color as possible). Rice Pudding Grouping: Pastries, basic mixes Yield: 4 portion Serving: 0

Ingredient 24 ounce Jasmine Rice 3 quart Whole Milk 1 tablespoon Vanilla 1 1/2 pound Sugar 4 each Oranges, zest only 1 quart Heavy Cream 24 each Egg Yolks Preparation 1. Place rice, milk and vanilla in a large rondeau over medium high heat. Cook until just al dente. 2. Add in sugar, orange zest, heavy cream and yolks. Blend well. 3. Pour into bowls or molds and bake in water bath in the bottom deck oven at 325 degrees for 30 to 45 minutes. 4. Allow to cool completely.


128

Rochers Grouping: Pastries, amenities, Yield: Serving: Ingredient 12 ounce Semi sweet chocolate Melted 3 ounce Cocoa butter Melted 4 cup Whole hazelnuts OR slivered almonds 1 cup Powdered sugar Preparation 1. Moisten nuts. Dust with powdered sugar and roast. Allow to cool. Temper couverture and cocoa butter together. 2. In small amounts, mix nuts with tempered chocolate and form into pyramid shapes on parchment paper.

Rolled Fondant (Sugar Paste) Grouping: Garnishes Yield: Serving: Ingredient 2 pound Powdered sugar Sifted 2 ounce Egg whites Pasteurized 4 ounce Liquid glucose Warmed Preparation 1. Sift the sugar onto a clean work surface, and make a well in the center. Add the whites and the glucose. Mix to a slurry consistency in the well with the spoon. Use your hands to incorporate the remaining sugar. Knead the paste to form a firm, but not dry, ball. You may not need all the sugar if mix is dry as the paste will firm in keeping. 2. Place in a double plastic bag and seal. Use after 24 hours. 3. While using, if paste is too firm, add a small amount of shortening to soften it. 4. Sugar paste may be colored with paste food coloring. 5. Sugar paste has many uses, including the covering of cakes and gateaux, the modeling of flowers and decorations, and a filling for petit fours, when flavored.


129

Root Beer Sorbet Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 1/2 gallon Simple Syrup 1/2 gallon Root Beer Syrup 5 quart Water 1 tablespoon Lemon Juice 1 tablespoon Salt Preparation 1. Mix all ingredients in 5 gallon bucket. 2. Spin in Ice Cream machine according to Chefs instructions Rosemary Olive Bread Grouping: Pastries, breads/rolls Yield: 6 loaf Serving: 1 pound

Ingredient 3 1/2 pound Water 5 ounce Yeast 4 1/2 pound High Gluten Flour 6 pound AP Flour 1/2 cup Extra Virgin Olive Oil 3 ounce Salt 4 ounce Finely chopped Rosemary 3/4 pound Chopped Kalamata Olives Preparation 1. Mix warm water, yeast and 2 cups high gluten in 20 quart mixing bowl, cover with plastic and let sit 30 minutes. 2. Add EVOO, rosemary, flours, and salt. 3. Mix on speed 1 for 5 minutes or until dough forms. 4. Mix on speed 2 for 5 minutes or until dough is soft, smooth and elastic. 5. Add chopped olives and mix until olives are just incorporated. 6. Turn dough out onto lightly sprayed bench, cover and let rest until doubled in size. 7. Punch dough down and scale out into 1-pound rounds. Let rest, covered, until double again. 8. Form dough into rounds and place in lightly floured peels, seam down. 9. Just before baking, lightly brush EVOO onto tops of rounds and sprinkle with kosher salt. 10. Bake in 500-degree deck oven until dark golden brown. (190 internal temp) 11. Let cool on rack.


130

Roulade Grouping: Pastries, cakes, tarts, pies Yield: 3 sheet Serving: Ingredient 48 ounce Egg Yolks 1 pound 8 ounce Sugar 32 ounce Egg Whites 8 ounce Sugar 1 pound 4 ounce Cake Flour*** Follow directions below from Chocolate Roulade Preparation 1. Whip yolks with 1 # 8 oz. Sugar until ribboned. 2. Whip whites with 8 oz. Sugar to soft peaks. 3. Fold sifted flour and whites alternately into yolks. 4. Spread evenly on parchment lined pans and bake in a 300°F convection oven. 5. ***Note*** For Chocolate Roulade substitute with 12 oz. Cake flour and 8 oz. Dutch processed cocoa powder, 1 # Semi-sweet chocolate, and 6 oz. Water.

Royal Icing Grouping: Garnishes Yield: 14 ounce Serving: Ingredient 2 ounce Egg whites Pasteurized 12 ounce Powdered sugar Sifted, have extra sugar ready Preparation 1. ALL EQUIPMENT MUST BE GREASE FREE. 2. Place the whites into a mixing bowl with a paddle. Add the sifted sugar in two parts, and beat well. The icing should appear slightly soft at start of mixing, and should be beaten to a firm peak. It should be very white in color and firm enough to pipe without losing its shape and 3. NOTE: Lemon juice may be added to set the icing much harder, 1 tbls. Per pound 4. Glucose may be added to prevent the icing from hardening, 1 tsp. Per cup. 5. Ratio: 1:6:egg white: sugar


131

Rugalahs Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 1 pound Butter, cubed 1" pieces 3 cup AP Flour 2 cup Pastry Flour 6 tablespoon Sugar 2 teaspoon Baking Powder 1/2 teaspoon Salt 1 pound Cream Cheese 2 each Eggs 2 teaspoon Vanilla Extract Chocolate Chips, as needed Chopped nuts, as needed Orange Zest, as needed Egg Wash, as needed Preparation 1. Place butter in freezer 15 minutes. 2. Combine flours, sugar, powder and salt in mixer with paddle. 3. Add butter. Mix until chunky. 4. Break cream cheese in small pieces, add to dough. Mix 1 minute on low. 5. Add eggs and vanilla. Mix just until dough comes together, it will be sticky. Wrap in plastic. Don't overwork. Chill over night. 6. Roll out on dough sheeter, see chef for demo. 7. Sprinkle dough with combination of chocolate chips, chopped nuts and zest. Roll tightly, jelly roll fashion. Can be frozen at this point. Brush with egg wash and sprinkle with sugar. Slash diagonally, and bake at 350 until golden brown.

Rugelach Grouping: Pastries, breads/rolls Yield: 0 Serving: 0 Ingredient CREAM CHEESE DOUGH 1 1/2 pound Butter Room temp 1 1/2 pound Cream Cheese Room temp 1 teaspoon Salt 1/2 cup Sugar 6 cup AP Flour FILLING: 4 cup Sugar 1 cup Packed Brown Sugar 1 ounce Cinnamon 6 cup Toasted Nuts 1 quart Prune Butter 1 quart Dried Fruit Preparation


132

Rye Bread (NY Style) Grouping: Pastries, breads/rolls Yield: 3 loaf Serving: 24 ounce

Ingredient 4 1/4 ounce Fresh Yeast 2 pound Water 2 pound 13 ounce Bread Flour 1 ounce Caraway Seeds 2 ounce Sugar 1 1/8 ounce Salt 12 ounce Light Rye Flour Preparation 1. Use the straight dough method. Sabayon Grouping: Pastries, plated desserts Yield: 0 Serving: 0 Ingredient 6 each Yolks 1/2 cup Granulated Sugar 1 cup Heavy Cream 1 cup Crème Fraiche 1 each Vanilla Bean, split and seeded Preparation 1. Whip heavy cream and crème fraiche until firm peaks. 2. Over double boiler whisk sugar, egg yolk, and vanilla bean until light and thick ribbon. For about 8-10 minutes, then let rest for 1 minute. 3. Fold in whipped product. Separate into 2 bowls and flavor. Let set in walk in for 5 hours.


133

Sable Cookies Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 3 pound 3 ounce Butter Cold 1 pound 11 ounce Sugar 4 pound 4 ounce Cake Flour 3/4 ounce Salt Preparation 1. Mix the butter and sugar on low speed until smooth. Do not over mix. 2. Add sifted flour and salt. Mix only until a dough is formed.

4. Bake at 350F on double sheet pans. May be flavored with chocolate, nuts, maple, or coffee. Sacher Torte Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 15 each Egg yolks 10 1/2 ounce Sugar 7 ounce Butter Melted 8 1/2 ounce Flour 2 ounce Dutch process cocoa 15 each Egg whites 7 ounce Semisweet chocolate Melted Preparation 1. Ribbon yolks and sugar. Melt butter and chocolate. Sift flour and cocoa. Whip whites. Fo d l butter and chocolate into ribbon yolks. Fold in meringue alternately with dry ingredients.


134

Salt Dough Grouping: Pastries, basic mixes Yield: 0 Serving: 0

Ingredient 28 ounce AP Flour 7 ounce Rye Flour 35 1/2 ounce Fine Salt Water To consistency Preparation 1. Dry the dough about 3 days. Bake at 175-200F. Dough may be refrigerated up to 3 days. Do not freeze.

Scones # 2 Grouping: Pastries, breakfast Yield: 17 pound Serving: 4 ounce

Ingredient 7 pound AP Flour 1 pound 10 ounce Sugar 5 ounce Baking Powder 1 1/2 ounce Salt 2 pound 8 ounce Butter 1 pound 10 ounce Currants 2 quart Cream Preparation 1. Biscuit Method. Roll to # 23 on the sheeter or about 7/8 inch thick and cut with a 3 inch diameter cutter, 2. Egg wash and bake at 300F in a convection oven until golden brown and the structure is set.


135

Scones NL Grouping: Breakfast Yield: 0 Serving: 0

Ingredient 17 pound 8 ounce AP Flour 4 pound Sugar 12 ounce Baking Powder 6 pound 4 ounce Margarine 4 pound Raisins 4 quart Half and Half Preparation

1. Cut margarine into dry ingredients. 2. Add fruit and toss. 3. Add half and half, milk just until it comes together. 4. Roll about 1 inch thick. 5. Cut with large round biscuit cutter. 6. Egg wash and bake at 325.

Sculpture Dough Grouping: Pastries, basic mixes Yield: 0 Serving: 0 Ingredient 2 pound 8 ounce Bread Flour 1 each Egg 1 ounce Salt 1 ounce Vegetable Oil 1 pound Cold Water Preparation 1. Use the straight dough method. Rest 30 minutes before using for baskets and cornucopias.


136

Semolina Bread Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 4.5 ounce Fresh Yeast 6 pound Water 5 pound Patent Flour 4 ounce Black Sesame Seeds 4 pound Durum Flour 1 pound Semolina 3.25 ounce Salt Preparation 1. Dissolve yeast in water. 2. Add all dry ingredients EXCEPT salt. 3. Mix until combined on FIRST SPEED ONLY. 4. Autolyse 10 minutes.

6. Add salt and finish mixing. Shortbread with Almond Paste Grouping: Pastries, cakes, tarts, pies Yield: Serving: 11 lbs. 2 oz.

Ingredient 3 pound 8 ounce Butter 2 ounce Almond paste 1 pound 2 ounce Sugar 4 pound 8 ounce Cake flour Preparation 1. Soften almond paste with a little butter. Mix together butter, almond paste, and sugar until smooth. DO NOT OVERMIX. Add sifted cake flour and mix only until dough is formed. Chill 2. Roll 2/3 of the dough on sheeter to #8. Cut into 3" strips. Roll remaining dough to #4. Cut 3/4" strips. Brush edges of 3" strips and top with 3/4" strips. Chill. 3. Brush with water. Sprinkle with sugar. Bake at 350°F. When done, cut into triangular shapes.


137

Sicilian Bread Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 3 pound 1 ounce Water 2 1/2 ounce Fresh yeast 4 tablespoon Oil 1 1/4 ounce Malt 4 pound Semolina 1 pound 6.25 ounce AP Flour 1 ounce Salt Preparation

1. Dissolve fresh yeast in water before finishing with the straight dough method. Snickerdoodle Grouping: Pastries, amenities, Yield: 0 Serving: 0

Ingredient 2 pound Butter 3 pound 10 ounce Sugar 1/4 cup Corn Syrup 8 each Eggs 1/2 cup Vanilla Extract 4 pound 4 ounce AP Flour 1/4 cup Baking Powder 2 tablespoon 2 Baking Soda 1 teaspoon Salt 1 tablespoon Cinnamon Preparation 1. Cream butter and sugars 2. Emulsify eggs 3. Add vanilla 4. Sift in dry 5. Bake at 325F New England Culinary Institute, 2006

138

Snickerdoodles NL Grouping: Pastries, amenities, Yield: 0 Serving: 0

Ingredient 9 pound Margarine 4 pound 2 ounce Granulated Sugar 9 pound Brown Sugar 36 each Eggs 3/4 cup Vanilla 4 1/2 tablespoon Baking Soda 15 pound AP Flour Preparation

1. Creaming Method. Use #10 scoop Soft Dough Grouping: Pastries, breads/rolls Yield: 25 pound Serving: 1 pound

Ingredient 1 X BATCH: 10 ounce Fresh Yeast 7 pound 8 ounce Water 5 ounce Salt 1 pound 3 ounce Oil 1 pound 3 ounce Honey 14 pound 12 ounce Bread Flour 4 ounce S-500 3/4 X BATCH: 7 1/2 ounce Fresh Yeast 5 pound 10 ounce Water 3 3/4 ounce Salt 12 ounce Oil 12 ounce Honey 11 pound Bread Flour 3 ounce S-500 Preparation 1. Use the straight dough method.


139

Soft Macaroons Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 28 ounce Almond Paste 15 ounce Sugar 5 ounce Whites, pasteurized Preparation 1. IN mixer, combine paste, and sugar with paddle. 2. Add whites to form a pipe able dough. Pipe onto Vegalene sprayed parchment paper. 3. Bake at 300 degree lo until golden brown.

Sour Beer Bread Grouping: Pastries, breads/rolls Yield: Serving: Ingredient 3 1/2 quart Beer 3 ounce Yeast 4 pound Levain 13 pound Bread Flour 1 pound Semolina 1 pound 7-Grain Mix 5 ounce Salt Preparation 1. Use the straight dough method. 2. Stir together all ingredients.


140

Sour Cream Chocolate Cake Grouping: Pastries, cakes, tarts, pies Yield: Serving: 3 X 10 " cakes

Ingredient 6 ounce Chocolate Unsweetened 1 pound 3 ounce Cake flour 3/4 ounce Baking soda 8 ounce Butter 2 pound Light brown sugar 6 each Eggs 3 tablespoon Vanilla 2 cup Sour cream 1 pound Water Hot Preparation 1. Melt chocolate in a double boiler. 2. Sift flour and soda. 3. Cream butter and sugar until mixed (not to high volume). Add eggs, mixing well and scraping down bowl after each addition of egg (one third at a time). Add vanilla. Add chocolate and mix well. Add sour cream and mix well, scraping down bowl. Add flour and mix well. 4. Add hot water slowly with machine running at slow speed -on/off if necessary. Scrape bowl 5. Fill pans only halfway. 6. Bake at 350°F. 7. Mix may seem loose.

Sour Cream Coffee Cakes (Ring Style) Grouping: Pastries, breakfast Yield: 16.5 pound Serving: 12 ounce

Ingredient 3 pound Butter 3 pound Sugar 15 each Eggs 1 tablespoon Vanilla 2 pound 8 ounce Buttermilk 2 pound 8 ounce Sour Cream 4 pound AP Flour 1 1/2 ounce Baking Soda 1 1/2 ounce Baking powder Preparation 1. Use creaming method for cakes.

2. Scale at 2 # 12 oz per cake.


141

Sour French Bread Grouping: Pastries, breads/rolls Yield: 9 loaf Serving: 1 pound

Ingredient SPONGE: start 1 day ahead 1 quart Water 1 pinch Fresh Yeast (fermented 24 hours) 2 pound AP Flour FINAL DOUGH Sponge 1 pint Water 85F 1 pinch Fresh Yeast 3 pound AP Flour 1 ounce Salt Preparation 1. Sponge dough method. Use medium mixer.

2. Bake at 450F flat deck for about 15 minutes. Spicy Gingerbread Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 1 pound Butter, soft 2 cup Brown Sugar 4 each Eggs 4 cup Molasses 7 cup AP Flour 4 tablespoon Cinnamon 1 teaspoon Cloves 1 teaspoon Black Pepper, ground 4 teaspoon Baking Soda 1 teaspoon Salt 1/4 cup Crystallized ginger, chopped fine 2 cup Stout Beer Preparation 1. Cream together butter and brown sugar until light and fluffy. 2. Add eggs one at a time. 3. Add dry ingredients and ginger, scrape well. 4. Bring beer to a simmer. Add to creamed mixture. Blend well. 5. Divide between greased aluminum cups. Fill 75% 6. Bake until cake pulls away from side of cups and is firm to the touch. They may collapse a bit- this is okay. 7. To prepare for service, cut bottom off to even. Use an apple corer to cut a hole in the center for filling. Critical Control: Proper labeling, dating, storage and rotation


142

Spritz Butter Cookies Grouping: Pastries, cakes, tarts, pies Yield: 0 Serving: 0

Ingredient 2 pound 4 ounce Butter 1 pound 2 ounce Sugar 1 each Lemon Zest 1 tablespoon Vanilla 1/2 teaspoon Salt 2 each Egg Whites 2 pound 10 ounce Cake Flour Sifted Preparation 1. Cream together the butter, sugar, lemon zest, vanilla and salt with a paddle while warming the bowl with a torch. Then whip until light and airy. 2. Add the egg whites and whip for 1 minute. 3. Change to a paddle and add the sifted flour. Mix until incorporated. DO NOT OVERMIX.

St. Honoré Cream Grouping: Pastries, basic mixes Yield: Serving: 1 lb. 13 oz. Ingredient 1 pound 13 ounce Pastry Cream (Retail) Sub-recipe 5 each Egg whites Pasteurized 2 leaf Gelatin Bloomed Preparation 1. Whip whites to soft peak. Add gelatin to hot pastry cream. Fold in egg whites and pipe immediately.


143

Stollen Grouping: Pastries, breads/rolls Yield: 26 pound Serving: 16 each

Ingredient SPONGE: 2 pound Water 8 ounce Fresh Yeast 2 pound 8 ounce Bread Flour DOUGH: 4 pound 8 ounce Bread Flour 1 pound Pastry Flour 1 pound 8 ounce Butter 2 pound Eggs 1 pound 1 ounce Sugar 1 pound Hi-Ratio Shortening 4 ounce Milk Powder 1 ounce Baking Powder 1 ounce Salt 2 each Lemons Zest only ONE DAY AHEAD SOAK: 4 pound Citron Mix 4 pound Raisins 1 bottle Rum Preparation 1. SPONGE: combine ingredients in a 20 qt mixer and blend. Allow to ferment for 20 minutes. 2. Pour the sponge into the 80 qt bowl and add all the dough ingredients except the zest. 3. Mix well on speed # 1. Develop on speed # 2 for 8-10 minutes. 4. Add the soaked fruit and zest and mix to incorporate. 5. Form into rounds (18-20 oz ) Roll into Stollen shape and give a half proof. 6. Bake at 350F until brown. While still warm, submerge in melted butter and coat in 7. (Christmas '98 made 7 times )


144

Strawberry Rhubarb Pie Grouping: Pastries, plated desserts Yield: 1 each Serving: 0

Ingredient 1/2 cup AP Flour 1 1/4 cup Sugar 1/4 teaspoon Cinnamon 1/4 teaspoon Ground Cloves 3 cup Strawberries Sliced 2 cup Rhubarb Trimmed and 1/2" sliced 2 teaspoon Butter Cut into bits Preparation 1. Combine all the dry ingredients. Add the strawberries and rhubarb, toss well and let stand 1 minute. 2. Place in an unbaked pie shell. Dot with butter and cover with pastry top. 3. Cut several steam holes. Refrigerate 10 minutes before baking. 4. Bake 1 hour at 350F or until crust is golden brown. Strawberry Rhubarb Tart Filling Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 3 quart Fruit Fresh or frozen 3 each Eggs 1 pound Sugar 4 ounce Corn starch Preparation 1. Sift sugar and corn starch. Mix with fruit and eggs. 2. Yield: 3 X 9 " tart or 24 tartlets.


145

Streusel Cake Mix Grouping: Pastries, cakes, tarts, pies Yield: 4 sheet pan Serving: 0

Ingredient 4 pound 8 ounce Cake Flour 3 pound Shortening 1 ounce Salt 1 ounce Baking Powder 5 pound 4 ounce Sugar 4 ounce Milk Powder 2 pound Water 3 pound Eggs Preparation 1. Sift dry ingredients; blend with shortening on #1 speed till a uniform mixture is achieved; scrape bowl. 2. Whisk sugar, milk powder, and water together till smooth. With paddle running, add in steady stream to fat/flour mix. Beat well to a smooth but thick batter (approx 4 minutes) Scrape the 3. Add eggs to above batter and blend until smooth, usually about 2-3 minutes. 4. See Chef for finishing techniques.

Streusel Grouping: Pastries, basic mixes Yield: 10 pound Serving: 0.5 ounce Ingredient 2 pound 8 ounce Butter 2 pound 8 ounce Sugar 5 pound Bread Flour 1 tablespoon Cinnamon 1 teaspoon Nutmeg Preparation 1. Cream the butter and sugar together. 2. Add the flour and spice. Mix until crumbly.


146

Strudel Grouping: Pastries, amenities, Yield: Serving: 3 lbs. 12 oz.

Ingredient 30 ounce Bread flour Sifted 1 teaspoon Salt 3 each Egg Yolks 2 1/2 cup Water Amount is variable 4 1/2 ounce Oil Preparation 1. See the Chef before mixing. 2. Mix all ingredients except oil and some of the water (hold back about 3/4 cup) until a soft dough is JUST formed. 3. Immediately drizzle in oil (don't let gluten form too much before adding oil) and mix until elastic, about 10 minutes. 4. Cut into 3 parts and allow to rest at least 30 minutes. Roll thin on sheeter, and then pull as strudel. 5. Yield: 3 logs strudel Sugar Dough Grouping: Pastries, amenities, Yield: 20 pound Serving: OR 1 Sheet Pan

Ingredient 4 1/2 pound Butter Softened 4 1/2 pound Powdered sugar Sifted 20 each Eggs 9 pound AP Flour Sifted Preparation 1. Cream butter and sugar. Slowly incorporate eggs. 2. No need for concern if mixture curdles. Add flour all at once and mix ONLY until incorporated.


147

Sugar Dough NL Grouping: Pastries, basic mixes Yield: 0 Serving: 0

Ingredient 4 1/2 pound Butter, softened 4 1/2 pound Powdered sugar, sifted 20 each Eggs 9 pound AP Flour Preparation 1. Creaming Method Sugar for Pulling (Pulled Sugar) Grouping: Garnishes Yield: Serving: Ingredient 5 quart 10 ounce Light Karo Syrup 10 pound Sugar 2 pound 3 ounce Glucose 4 drop Tartaric Acid Solution* Amount will vary depending on the brand of glucose * Tartaric acid is added to each batch as it is finished Preparation 1. SUGAR STOCK: Place Karo into stock pot, add the sugar on top, bring to a boil, constantly stirring, wash down the sides of the pot and clean out impurities with a clean brush and water as needed. Add glucose and bring to a second boil, pour stock into a heat resistant container and store at room temperature. 2. INDIVIDUAL BATCHES: Bring 5 lbs. 4 oz. Of the stock to a boil in a copper pot. Boil on high heat to 130°C and add color, boil to 135°C and add the acid (4 drops). Boil to 158°C, shock the pot in ice water, wipe the bottom dry and pour the sugar out on a lightly oiled marble. 3. Special equipment: Ice bath, lightly oiled marble, tape knife, gloves, digital thermometer


148

Sun-dried Tomato Basil Bread Grouping: Pastries, breads/rolls Yield: 6 loaf Serving: 0

Ingredient 3 1/2 pound Water 6 ounce Fresh Yeast 8 1/2 pound High Gluten Flour 2 pound AP Flour 3/4 cup EVOO 1 1/2 ounce Salt 4 ounce Chopped Basil Leaves 3/4 pound Chopped Sun-dried Tomatoes Preparation 1. Mix warm water, yeast and 2 cups of high gluten in a 20 quart mixing bowl, cover with plastic and let sit 15 minutes. 2. Add remaining flours and salt, mix on speed 1 until dough forms. (about 5 minutes). 3. Add in the basil oil and sun dried tomatoes and mix on speed 2 for 3 minutes. 4. Turn dough out into a lightly sprayed large bowl and over with plastic. Let rise until doubled in size, punch down and let rise in bowl a second time. 5. Scale dough into 1.5 rounds and let bench rest for 15 minutes. 6. Form dough into torpedoes and place seam side down in a floured couche and place in proofer. 7. Let bread rise until doubled and bake in a 500 degree deck oven, spray with water at least 3 times during baking. 8. Cool on bread rack after removing from oven. Sunflower Seed Bread- La Brioche Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 6 1/2 ounce Dry Fresh Yeast 1 quart Water 2 quart Orange Juice 2 quart Milk 12 ounce Sugar 1 pound Butter Melted 16 each Eggs 2 pound 8 ounce Sunflower Seeds 15 pound Bread Flour 3 pound Course Whole Wheat Flour 8 ounce 8-Grain 5 ounce Salt 2 each Oranges Zest only Preparation 1. Use the straight dough method.


149

Sweet Dough Grouping: Pastries, breads/rolls Yield: 14.5 pound Serving: 4.75 ounce

Ingredient 2 quart Buttermilk 1 pound Sugar 1 pound Butter 6 ounce Fresh Yeast 8 pound AP Flour 1 ounce Salt 3/4 ounce Baking Soda Preparation 1. Use the straight dough method. Separate into 2 bags to freeze. Swiss Meringue Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 8 ounce Egg whites Pasteurized 1/4 ounce Cream of tartar 8 ounce Sugar 1/2 teaspoon Vanilla Preparation 1. Whip whites and sugar over water bath to 115°F. Move to a mixer. Add cream of tartar and vanilla. Whip to firm peak. Pipe immediately and quickly, or form on tarts and flash in hot (400°F convection) oven until browned.


150

Swiss White Truffles Grouping: Yield: Serving: Ingredient 1 pound White chocolate Chopped fine 1/2 cup Cream 2 tablespoon Butter Softened 2 tablespoon Champagne Chocolate Tempered Preparation 1. Boil cream. Pour over chocolate. Mix in soft butter and champagne. Refrigerate. From balls and dip in tempered chocolate.

Tiramisu Filling Grouping: Pastries, basic mixes Yield: 4 pound Serving: See Below For Yield

Ingredient 12 each Egg yolks Pasteurized 12 each Egg whites Pasteurized 1 cup Sugar 2 pound Mascarpone cheese 4 tablespoon Marsala Preparation 1. Soften mascarpone cheese by hand with marsala. CAUTION. This easily turns to butter. Ribbon yolks with half the sugar. Add to softened cheese and marsala. Whip whites to stiff peaks with remaining sugar and cream of tartar. Fold lightly into cheese mix. Use immediately. 2. NOTE: For use in cakes, you will need to stabilize with gelatin (for a 1X batch use 6 sheets). Use a little of the marsala to dissolve the bloomed gelatin. Then temper the ribboned yolks and sugar into the dissolved gelatin and marsala. Proceed as usual. Use immediately. 3. Yields: 34 X 4 oz. Cups or 3 X 8 " charlottes


151

Truffle Filling Grouping: Pastries, basic mixes Yield: Serving: 12 Tortes

Ingredient 4 1/2 pound Semi sweet chocolate 3 3/4 pound Egg whites Pasteurized 1 cup Granulated sugar 12 leaf Gelatin 1/2 cup Brandy Preparation 1. Have all mise en place ready before mixing. 2. Whip egg whites to FIRM peaks. 3. Soften gelatin and dissolve in brandy. 4. Fold 1/3 of whites into chocolate. 5. Fold in gelatin and remaining whites. 6. Layer with three hazelnut meringue sheets and freeze. 7. Cut 4" X 8" rectangles OR 1 Full Sheet to Cut Tulip Mix Grouping: Pastries, amenities, Yield: Serving: Ingredient 16 ounce Sugar 9 ounce AP Flour 4 each Egg yolks 14 ounce Egg whites 1 pound Butter Melted 1 teaspoon Vanilla Preparation 1. Mix together sugar and flour. Stir in vanilla , yolks, and whites. Slowly pour in butter and mix until incorporated.


152

Vanilla Bean Tuille Grouping: Pastries, basic mixes Yield: 0 Serving: 0

Ingredient 7 ounce Bread Flour 9 ounce 10X Sugar 4 each Egg Whites 3 each Eggs 3 ounce Butter, melted To Taste Vanilla Extract Preparation 1. Melt the butter. Bland the whites, sugar, and flour until well incorporated. 2. Fold the butter into the flour/sugar/egg mixture. Let it rest for 6 hours. 3. Spread into desired shape and bake until golden at the edges. Shape immediately. Vanilla Chiffon Cake Grouping: Pastries, cakes, tarts, pies Yield: 2 cake Serving: 0

Ingredient 7 ounce Cake Flour 2 teaspoon Baking Powder 7 ounce Sugar 1/2 teaspoon Salt 4 fluid ounce Water 4 each Eggs, separated Room temperature whites!! 1/3 cup Oil Canola or similar 2 teaspoon Vanilla 1/2 teaspoon Cream of Tartar Preparation 1. Sift flour, place in 5qt bowl with salt, baking powder and all but 1/4 cup of the sugar - attach 2. Combine water, yolks, vanilla, oil and water, gradually slurry into dry ingredients, increase speed to medium-high, ribbon for approximately 5 minutes. Place mixture into a large mixing 3. In another bowl, whip room temp whites with cream of tartar until stiff peaks form, gradually meringue in remaining 1/4 c sugar and continue to whip for a few more seconds. 4. Combine whites with ribboned ingredients using 1/3: 2/3 method. 5. Bake in convection oven, 325, low fan. Cake should test done with skewer. Two 8" cake pans.


153

Vegan Banana Cake or Muffins Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 20 ounce Whole Wheat Flour 1 1/2 teaspoon Baking Powder 1 teaspoon Soda 1 teaspoon Salt 1 cup Banana Puree 2/3 cup Peanut Oil 1 1/2 cup Maple Syrup 1 cup Soy Milk 1 teaspoon Espresso Powder 1 tablespoon Ginger Powder 1 tablespoon Vanilla Extract 1 each Lemon Zest Preparation 1. See Chef for technique. Vegan Plain Muffins Grouping: Pastries, breakfast Yield: 44.5 pound Serving: 4 ounce

Ingredient 2 pound Whole Wheat Flour 5 pound Pastry Flour 7 pound AP Flour 6 ounce Baking Powder 3 ounce Baking Soda 2 ounce Salt 3 ounce Cinnamon 2 quart Apple Juice From concentrate 2 each Liter Soy Milk 1 gallon Canola Oil 1 quart Molasses 1 cup Vanilla Extract Preparation 1. Use muffin method.


154

Vegan Soft Multi Grain Bread Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 4 pound Strong Coffee 4 pound Soy Milk 4 ounce Fresh Yeast 1 pound Grain Mix 4 ounce Miso 8 ounce Wheat Bran 1 pound Honey 8 ounce Olive Oil 12 pound Patent Flour 4 ounce Salt 8 ounce Potato Starch Preparation 1. Direct Method. 2. Cool the coffee and add milk. Dissolve yeast. 3. Next, oil and honey. 4. Last, dry ingredients on top. Vegan Toll House Cookies Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 1 tablespoon Salt 1 pound 6 ounce Sugar 1 pound 6 ounce Brown Sugar 2 pound 10 ounce Shortening 1 ounce Vanilla 2 ounce Egg Replacer 5 ounce Soy Milk 3 pound 2 ounce Whole Wheat Pastry Flour 1 tablespoon 2 Baking Soda 1 cup Coconut 3 pound Dark Chocolate Chips 1 pound Chopped Walnuts Preparation 1. Dissolve vanilla, egg replacer, and soy milk. 2. Creaming method.


155

Vegetable Croissant Filling Grouping: Pastries, basic mixes Yield: 8 pound Serving: 1 ounce

Ingredient 1 bunch Parsley Rough chop 2 cup Sun-dried Tomatoes Softened, chopped 1/2 each Onion Small dice 1 pound Feta Cheese Crumbled 8 each Garlic cloves Minced 2 pound Swiss or Cheddar Grated 1 each Lemon Juice No seeds 3 pound Frozen Spinach Thawed, wrung out dry, chopped 4 cup Parmesan Cheese Grated 2 each Eggs 1 1/2 tablespoon Cumin 1 teaspoon Cayenne To Taste Salt & Pepper Preparation 1. Vary cheese quantity and type to taste. Add other grated or chopped vegetables as available. 2. Combine all ingredients and adjust seasonings. Should be spicy but not hot. 3. OPTIONS: Add 1-2 minced hot peppers, substitute cilantro for parsley and 1 smoked jalapeno, minced. Vermont Crunchies Grouping: Pastries, cakes, tarts, pies Yield: 7 dozen Serving: 1 each

Ingredient 2 pound 8 ounce Sugar 2 pound Butter 4 pound Brown Sugar 6 pound Crunchy Peanut butter 24 each Eggs 2 tablespoon Vanilla 2 ounce 1 teaspoon Baking Soda 5 pound 4 ounce Oatmeal Preparation 1. Cream together the butter and sugar. Add peanut butter. 2. Add the eggs and vanilla. Stir in baking soda and oatmeal. 3. OPTIONS: Add 2 # chocolate chips, 2 # whole pecans, 1 # dark raisins, 1# golden raisins, 2 # mixed dried cherries, dried cranberries, and sunflower seeds.


156

Victoria Cookies Grouping: Pastries, amenities, Yield: 2 sheet Serving: Ingredient 250 gram Sugar 300 gram Almonds Sliced 2 each Oranges or lemons Zested 30 gram Egg whites Couverture Preparation 1. Mix together, adding whites only until moist. Check with chef. Spread onto puff pastry which has been rolled to #1 1/2 and brushed with water. Roll very lightly with a rolling pin to set. 2. Chill and cut into 1 1/2" X 2" strips. Bake at 350°F, watching that tops do not burn (cover if needed). 3. Dip ends in tempered couverture.

Vienna Bread Grouping: Pastries, breads/rolls Yield: 10.75 pound Serving: 3.5 ounce Ingredient 2 quart Water 3.25 ounce Fresh Yeast 3 ounce Sugar 2 ounce Malt 4 ounce Vegetable Oil 4 ounce Eggs 7 pound 8 ounce Hi-Gluten & A P Flour Mix 2.25 ounce Salt Preparation 1. Use the straight dough method.


157

Walnut Chiffon Sponge Cake Grouping: Pastries, cakes, tarts, pies Yield: Serving: 4 X 9 " cakes

Ingredient 1 pound Egg yolks 1 pound 2 ounce Sugar 6 ounce Oil 2 1/2 ounce Water 1 pound Egg whites 14 ounce Sugar 1/2 ounce Baking powder 7 ounce Walnuts Chopped fine 1 pound 2 ounce Cake flour Preparation 1. Ribbon yolks and first sugar. 2. On first speed, add oil and mix to incorporate. 3. Sift together flour and baking powder and add alternately with the water on low speed. 4. Whip whites and second sugar to medium/firm peaks and gently fold into yolk mixture. 5. Fold in nuts last. 6. Bake at 360°F. Walnut/Pecan Oat Streusel Grouping: Pastries, cakes, tarts, pies Yield: Serving: Ingredient 3 cup Oats 1 pound 8 ounce Brown sugar 1 1/2 cup AP Flour 1 tablespoon Cinnamon 1 pinch Salt 18 ounce Butter Unsalted and cold 6 cup Walnut OR pecans Preparation 1. Mix oats, sugar, flour, cinnamon, and salt in a bowl. Cut cold butter into mixture. DO NOT OVER MIX. Mix should not form a paste. Add nuts. Mix should be loose and crumbly.


158

White Bread - La Brioche Grouping: Pastries, breads/rolls Yield: 8.75 pound Serving: 22 ounce

Ingredient 2 pound Water 4 ounce Whole Milk 3 ounce Sugar 1 1/2 ounce Salt 2 1/2 ounce Fresh Yeast 5 pound Bread Flour 4 ounce Butter Room temp. 6 each Eggs Preparation 1. Use the straight dough method. White Cake NL Grouping: Pastries, cakes, tarts, pies Yield: 0 Serving: 0

Ingredient 3 pound Cake Flour 3 ounce Baking Powder 1 ounce Salt 1 pound 8 ounce High Ratio Shortening 3 pound 12 ounce Sugar 1 pound 8 ounce Skim Milk 4 1/2 teaspoon Vanilla Extract 2 1/4 teaspoon Almond Extract 1 pound 8 ounce Skim Milk 2 pound Egg Whites Preparation 1. Sift flour, baking powder, salt. Add shortening and blend with paddle for 2 minutes. Scrape bowl and mix another 2 minutes. 2. Add sugar and blend. Add milk and extracts. Blend on low speed for 3-5 minutes. Combine skim milk and egg whites and add to mixture in stages. 3. Blend for a total of 5 minutes during this stage.


159

White Chocolate Cake Grouping: Pastries, plated desserts Yield: 0 Serving: 0

Ingredient 36 ounce White Chocolate 6 ounce Butter 3 ounce Water 18 ounce Egg Whites 3/4 cup Sugar 14 ounce Yolks 1 1/2 cup Sugar 1 1/2 cup Sifted Cake Flour Preparation 1. Melt white chocolate, butter, and water over double boiler. 2. Meringue egg whites and sugar. Add sugar at soft peak. White Chocolate Mousse Grouping: Pastries, basic mixes Yield: Serving: 2 X 9 “ Tarts Ingredient 3 each Egg yolks Pasteurized 3 each Eggs Pasteurized 18 ounce White chocolate Chopped 1 leaf Gelatin **For cakes: Use three sheets of gelatin 1 ounce Créme de Cocoa Light 24 ounce Whipped cream Unsweetened Preparation 1. Melt chocolate. Bloom gelatin in cold water and dissolve in alcohol. Whip eggs and yolks over water bath to 115°F. Temper gelatin and alcohol into eggs. Temper chocolate into eggs. Cool slightly so that the cream does not melt when folded in. 2. Whip cream to medium peaks and fold into chocolate/egg mix.


160

Whole Wheat Danish Dough Grouping: Pastries, breads/rolls Yield: 0 Serving: 0

Ingredient 1 pound Water 1 1/2 ounce Fresh Yeast 5 ounce Soft Butter 6 ounce Maple Syrup 2 ounce Milk Powder 1/2 ounce Salt 2 ounce Egg Yolk 5 each Whole Eggs 2 1/2 pound Patent Flour 1/2 pound Cake Flour Sifted 1/2 pound Whole Wheat Flour LAMINATION BUTTER: 1 pound 14 ounce Butter 2 ounce AP Flour Preparation 1. Dissolve yeast in water. 2. Continue with syrup, egg products, and butter. 3. Add all dry. 4. Salt on top. 5. Mix on FIRST SPEED ONLY!! 6. FOR LAMINATION BUTTER: Cream butter on FIRST SPEED ONLY!! 7. Scrape down paddle and bowl -- No Lumps! 8. Add flour, mix until smooth. 9. Spread on plastic lined half sheet pan.

10. See Chef for lamination

Whole Wheat Dough Grouping: Pastries, breads/rolls Yield: 21 pound Serving: 0 Ingredient 6 ounce Fresh Yeast 6 pound 8 ounce Water 4 ounce Salt 1 pound 4 ounce Vegetable Oil 1 pound 4 ounce Honey 5 pound Whole Wheat Flour 7 pound 8 ounce Bread Flour Preparation 1. Use the straight dough method. 2. VARIATION: Add 2 lb cracked wheat with the liquids.


161

Yeast Raised Doughnuts Ingredient

2 pound 4 oz. Bread Flour

3 oz Fresh Yeast 12 oz Whole Milk 4 oz Sour Cream 5 oz. Butter 5 oz. Sugar 5 oz Eggs 2 oz. Egg Yolks ¼ oz. Salt ½ oz. Orange Zest ¼ oz. Vanilla

Preparation

1. Straight dough method. 2. Mix to a window. 3. Bulk ferment overnight in retarder. 4. Sheet to 8 on dough sheeter and cut into desired shape. 5. Underproof slightly. 6. Fry in 350F shortening until golden brown on both sides. 7. Fill and garnish as desired.

Yellow Cake (1X) Grouping: Pastries, cakes, tarts, pies Yield: Serving: 20 lbs. 14 oz.

Ingredient 5 pound 4 ounce Cake flour 6 pound Sugar 2 pound 4 ounce High ratio shortening Sweetex or Quik blend 2 ounce Salt 8 ounce Milk powder 4 ounce Baking powder Calumet only 4 pound Eggs 2 pound 8 ounce Water Cold Preparation 1. NOTE: This mix can "lump" easily - if this happens, your cakes will not turn out. Mix carefully, scrape very well. 2. Combine first six ingredients in the mixer on speed one. Mix until ingredients resemble parmesan cheese. Mix eggs and 3/4 of the water. Divide this egg and water mix into 3 -equal parts. Add the first third of the egg and water mixer in 3 additions to the mixer, mix one minute, 3. Add the second third, mix 1 minute or until smooth and scrape bowl down. Add the remaining third, scrape, and mix again. Add the rest of the water last. Mix four minutes on speed 2. Fill round pans half full and sheets as instructed. 4. DO NOT OVERFILL. Bake rounds in a 350°F deck and sheets in a 300°F convection oven.


162

Yogurt Cream Grouping: Pastries, basic mixes Yield: Serving: 4 lbs. 4 oz.

Ingredient 4 each Egg yolks Pasteurized 4 ounce Sugar 1 pound Yogurt 1 pound 4 ounce Fruit Puréed and sweetened 6 leaf Gelatin Bloomed 1 pound 10 ounce Heavy cream Whipped Preparation 1. Mix yolks with yogurt, sugar, and purée. Dissolve gelatin. Add to mixture. 2. Allow mixture to set slightly, then fold in whipped cream. 3. Sugar is variable based on tartness of fruit. Yucatan Truffles Grouping: Yield: Serving: Ingredient 5 1/3 cup Cream 2 ounce Coffee Ground coarse 4 pound Semi sweet chocolate Chopped fine 9 ounce Milk chocolate Chopped fine 12 tablespoon Kahlua 8 teaspoon Cognac Or Brandy 4 tablespoon Butter Softened Chocolate Tempered Preparation 1. Bring cream to a boil and infuse coffee. When flavored, strain. Reheat and pour over chocolate. Stir until dissolved. Add liqueur. When cool, add softened. Refrigerate. When set, form into balls and dip in tempered chocolate.


163


164

Zucchini Bread Grouping: Pastries, breakfast Yield: 1 loaf Serving: 0

Ingredient 1 cup AP Flour 1 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1 teaspoon Cinnamon 1/2 teaspoon Nutmeg 3/4 cup Sugar 1/2 cup Vegetable Oil 2 each Eggs 1/4 cup Bran 1 1/2 teaspoon Orange Zest 1 teaspoon Vanilla 1 cup Zucchini Preparation 1. Bake in the deck oven at 350F.

7-Grain with Sponge

Ingredients Total Formula Preferment Final Dough # % # % # %

Total Flour 9.68 100% 2.42 100% 7.26 100%White Flour 9.68 100% (2 lb. 6.7 oz.) 2.42 100% (7 lb. 4.1 oz.) 7.26 100%

WW Flour Rye Flour Semolina

Water 6.0 62% (1 lb. 8 oz.)1.5 63% (4 lb. 8 oz.) 4.5 62%Salt 0.19 2% (3 oz. )0.19 2.6%

Yeast 0.006 0.1% (0.1 oz.)0.06 0.2%Malt Powder 0.05 0.5% (0.8 oz.) 0.05 0.7%

7 grain 1.0 6.0% 1.0 14%Other

Preferment --- --- 3.98 55%Sour Levain

Totals 16.93 170.6 3.98 163.2 16.5 234.3 Target Temp: 70-75 ْ Target Temp: 75 ْ Preferment Mix : Mix together yeast and water, add flour. 20 qt. with Paddle

Final Mix: About 5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be easy to pull, tear straight. Bulk Rise: Retard overnight in bulk

Fold: Bulk Rise:

Divide: Boules – 22 oz. preshape looselyRest: 15- 30 min.

Shape: Boules, Place in linen lined couches.Final Proof: Approx. 45Min.- 1 hr. at 90ْ

Bake: 450ْ (5 top heat, 6 front heat, 4 bottom heat) New England Culinary Institute, 2006

165

American Harvest Bread


166


Total Flour 1.04 100 4.37 100White Flour 1.0 lb. 95 ( 3 lb. 13.5 oz.) 3.84 87.8

WW Flour Rye Flour (0.75 oz.)0.05 lb. 5 ( 8.5 oz.) 0.53 12.2Semolina

Water (11.7oz.) 0.73 lb 70 (2 lb. 11.25 oz.)2.7 61.9Salt (2.5 oz.) 0.14 3.3

Yeast (0.5 oz.) 0.03 0.7Honey (2 oz.) 0.13 2.9

Orange Juice (3 oz.) 0.19 4.3Wild Rice, Cooked (1 lb. 3.0 oz.)1.18 27.2

Cranberry Soaker (13.4 oz.) 0.84 19.3Grain Soaker (2 lb. 3.2 oz.) 2.2 50.2Sour Levain (6.75 oz.) 0.42 lb. 40 (2 lb. 3.2 oz.) 2.2 50.3

Totals (2 lb. 3.2 oz.) 2.2 210 14.0 320.1 Target Temp: 70-75 ْ Target Temp: 75 ْ

Soakers: Rye soaker: Boil 1/2 lb. rye berries with enough water to cover by 1 inch. Cook until al dente like pasta, drain completely and combine with other grain soaker. Grain Soaker : Combine 1/2 lb Cracked wheat, 5 oz. cornmeal (not semolina, my mistake) and 7 oz. water. Cranberry Soaker: 11.25 oz cranberries with 2.5 oz. Orange Juice.

Preferment Mix : Mix water and flour together, add sour starter.Final Mix: Combine Flour, Rye Flour, Water, honey, orange juice and levain. Add yeast and salt while mixer is

going. Mix on Sp. 1 for 5 min, Sp. 2 for 2 min. Return to Sp. 1 and add grain and cranberry soakers. Mix until evenly distributed.

Bulk Rise: 1 hourFold: After one hour

Bulk Rise: Place in refrigerator after fold.Divide: Divide into 20 oz. portions. Shape into rounds.

Rest: 20-30 min.Shape: Shape into torpedoes, linen couches, rice flour.

Final Proof: 1 - 1 1/2 hourBake: 440 for 25-35 min. Vent in last 10 min.

Chef Rich’s Italian


Total Flour 10.2 100 5.1 100 5.1 100White Flour 10.2 100 (5 lb. 1.5 oz.) 5.1 100 (5 lb. 1.5 oz.) 5.1 100


Water 7.1 70 (3 lb. 1.5 oz.) 3.1 60 4 78.5Salt 0.21 2.1 (3.5 oz.) 0.2 3.9

Yeast 0.1 1 (2 grams) .005 .1 (1.6 oz.) 0.15 2.4

Olive oil 0.3 3 (4.8 oz.) 0.3 4.8

Preferment --------- -------- (8 lb. 3.2 oz.) 8.2 160.8

Totals 18 lbs 176.5 (8 lb. 3.2 oz.) 8.2 160.1 17.95 350.4 Target Temp: 70-75 ْ Target Temp: 75 ْ

Garnish: Slice 6 onions and let sit in refrigerator soaking in water while dough ferments.Preferment Mix : Mix all ingredients and let ferment room temp overnight.

Final Mix: Mix to incorporate, then mix to develop gluten. Want improved looking dough, medium gluten development.

Bulk Rise: 2 hours totalFold: Fold twice.

Bulk Rise: Divide: 22 oz. Portions.

Rest: Rounded – 20-30 min.Shape: Round, place on parchment on bread boards in the proofer.

Final Proof: 1 hour or so.Bake: Before baking garnish with onions, no stipling.


167

Ciabatta with Biga


Total Flour 6.68 100% 1.13 100% 4.55 100%White Flour 5.68 100% (1 lb. 2.2 lb.) 1.13 100% (4 lb. 9 oz.) 4.55 100%


Water 4.18 73% (11.0 oz.) 0.68 60% (3 lb. 8 oz.) 3.5 76%Salt 0.11 2.0% (1.8 oz.) 0.11 2.5%

Yeast 0.06 1.2% (.05 oz.) 0.2% (1.0 oz.) 1.45%Other Other Other Biga --- --- ( 1 lb. 13 oz.) 1.82 40%

Sour Levain Totals 10.0 176.2 1.82 lb. 160.2 10.0 219.5%

Target Temp: 70-75 ْ Target Temp: 75 ْ Preferment Mix : Mix water and flour, add crumbled yeast.

Final Mix: Mix water, flour, yeast and salt. Mix until ingredients are incorporated, then add biga, break it into chunks as you go. Mix on sp. 1 to incorporate. Mix on Sp. 2 for3-4 min. Dough will be loose and sticky.

Bulk Rise: Floor Ferment 2 hours.Fold: Every hour.

Bulk Rise: Divide: Divide into 8 pieces

Rest: Shape: Stretch gently to elongate, place in couches.

Final Proof: Proof 40 min- 1 hour in proofbox.Bake: 35-40 min. 460ْ


168

Country Bread


Total Flour 100% 7.73 lb. 100% 7.69 lbs 100%White Flour 95% (7 lb. 12oz.) 7.73 lb. 100% (6 lbs. 14.75 oz.) 6.92 lbs 90%

WW Flour Dark Rye Flour 5% (12.5 oz.) 0.78 lb. 10%

Semolina Water 62% 5 lb. 65% (5 lbs. 0.6 oz.) 5.04 lbs. 65.6%

Salt 2% (2.4 oz.) 0.15 lb. 2% (2.7 oz.) 0.17 lbs 2.2%Yeast 1.2% (1.5 oz.) 0..093 lb. 1.2% (1.5 oz.) 0.092lb 1.2%

Malt Powder 0.5% (1.2 oz.)0.077 lb 1%Other Other

Preferment --- (12 lb. 15 oz.)12.93 lb. 168.2%Sour Levain

Totals 171.7% 13 lb. 168.2% 26 lbs 343.4% Target Temp: 70-75 ْ Target Temp: 75 ْ Preferment Mix : Mix together yeast and water, add flour. 20 qt. with Paddle

Final Mix: 5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be easy to pull, may not tear completely straight. Bulk Rise: 1 Hour, room temp.

Fold: Bulk Rise:

Divide: 9 oz. portionsRest: In rounds

Shape: Torpedo, one cut down the middleFinal Proof: 1-1 1/4 hours

Bake: 20-25 min.


169

Dark Yeasted Decorative Dough


Total Flour 4 lb. 6.0 oz. 100White Flour 4 lb. 0 oz. 92%

Cocoa Powder 6.0 oz. 8%Rye Flour Semolina

Water 2 lb. 7.2 oz. 56%Salt 1 oz. 1.5 %

Yeast 0.28 oz. 0.4 %Sugar 3.2 oz. 4.5%Butter 3.5 oz. 5%

Milk Powder 3.5 oz. 5%Preferment

Sour Levain Totals

Target Temp: 70-75 Target Temp: 75ْ ْ Preferment Mix :

Final Mix: Put everything in 20 qt. Hobart. Mix about 3 min. adjust as necessary,. Dough should be medium stiff, but forming a ball. Mix for an additional 3 min on speed 2. Want to pull a nice window.

Bulk Rise: 20 min.Fold:

Bulk Rise: Divide:

Rest: Shape: Shape as directed

Final Proof: 1 hour- 24 hoursBake: 360 for 15 min. Ten 350 45 min- 1 hour


170

French with Poolish


Total Flour 9.23 100% 4.1 100% 5.13 100%White Flour 9.23 100% (4 lb. 1.6 oz.) 4.1 100% (5 lb. 2 oz.) 5.13 100%


Water 6.05 66% (4 lb. 1.6 oz.) 4.1 100% (1 lb. 15 oz.)1.95 38%Salt 0.23 2.5% (3.7 oz.) 0.23 4.5%

Yeast 0.17 1.1% (0.13 oz.) 0.08 0.2% ( 1.5 oz.) 0.09 1.8%Other Other Other

Poolish ---- ---- (8 lb. 3.4 oz.) 8.21 160%Totals 15.68 169.8 8.21 200.2% 15.625 304.3%

Target Temp: 70-75 ْ Target Temp: 76 ْ Preferment Mix : Mix together water and flour. 20 qt. with Paddle

Final Mix: Autolyse flour and water and poolish together in 20 qt. Hobart. Let rest for at least 15-20 minutes. Transfer to bigger mixer, while mixing on 1 speed add in yeast, then salt. Total 4 Min Sp. 1, adjust, 2 min. sp. 2,check window. Should be easy to pull, may not tear completely straight. We want something that requires a fold!!!

st

Bulk Rise: 1 Hour, room temp.Fold: Stretch and fold all four sides to the center, if needed

Bulk Rise: 1 Hour, room temp.Divide: Baguettes – 15 oz. Portions, preshape loosely

Rest: 15- 30 min.Shape: Baguettes, on to couches with rice flour, seam side down

Final Proof: Approx. 1 hour Bake: 460ْ


171

Garlic Potato Ingredients Total Formula Preferment Final Dough # % # % # %

Total Flour 7.2 100.00% 0.98 100.00% 6.22 100%White Flour 6.42 89% 0.98 100.00% (5 lb. 7 oz.) 5.44 87.5%

WW Flour 0.78 11% (12.5 oz.) 0.78 12.5%Rye Flour Semolina

Water 4.68 65% 0.57 58.1% (4 lb. 1.75 oz.) 4.11 66%Salt 0.211 2.9% 0.021 2.25% (3 oz.) 0.19 3.0%

Yeast 0..168 1.16% 0.008 0.83 % (2.5 oz.) 0.16 2.6%Roasted Potatoes 2.8 39% (2 lb. 12.5 oz) 2.8 45%

Roasted Garlic 0.25 0.03% (4 oz.) 0.25 4.0%Milk Powder 0.35 4.9% (5.5 oz.) 0.35 5.63%

Chives 0.0063 0.08% (0.1 oz.)0.0063 0.1%Preferment --- --- (1 lb. 9.25 oz.)1.58 25.4%

Sour Levain Totals 15.67 213.1% 1.58 161.18% 15.67 251.7%

Target Temp: 70-75 ْ Target Temp: 75 ْ Preferment Mix : Mix water and flour together, add preferment.

Final Mix: Mix everything except Potatoes and Garlic. 5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be easy to pull, may not tear completely straight. Add Potatoes, Garlic and Chives, incorporate on sp. 1 until evenly distributed.

Bulk Rise: Floor Ferment 1 to 1 1/2 hoursFold:

Bulk Rise: Divide: Divide into 22 oz. portions. Preshape loosely into rounds.

Rest: 20-30 min.Shape: Shape into torpedoes, put in couches well dusted with rice flour.

Final Proof: Proof 1 hr. in proofboxBake: 35-40 min. 450ْ


172

Laminated Brioche


Total Flour 100 (8 lb. 11.2 oz.)8.7 100White Flour 100 (8 lb. 11.2 oz.)8.7 100

Eggs (4 lb. 8 oz.) 4.5 52Water 65 0

Salt 2 (2.75 oz.) 0.17 2Yeast 2 (5 oz.) 0.30 3.5Sugar (1 lb. 3.2 oz.) 1.2 14Butter (1 lb. 12 oz.) 1.74 20

Milk Powder Preferment (1 lb. 12 oz.) 1.78 20.5

Sour Levain Totals 169 18.39 212

Target Temp: 70-75 ْ Target Temp: 75 ْ Preferment Mix : Take Preferment from Country preferment

Final Mix: Mix all ingredients together in 20 qt. Hobart. Dough should be stiff, but pliable. Add water only if nec.Bulk Rise: 1 hour room temp.

Refrigerate: 1 hour (or shorter if using combination of freezer and fridge.)

Butter for Roll in: 19% of total dough weight. 3.5 lb.Folds: 2 single folds, rest, 1 single fold.


173

Light Yeasted Decorative Dough


Total Flour 4 lb. 6.4 oz. 100White Flour 4 lb. 6.4 oz. 100


Water 2 lb. 6.7 oz. 55Salt 1 oz. 1.5 %

Yeast 0.28 oz. 0.4 %Sugar 3.2 oz. 4.5%Butter 3.5 oz. 5%

Milk Powder 3.5 oz. 5%Preferment

Sour Levain Totals


Final Mix: Put everything in 20 qt. Hobart. Mix about 3 min. adjust as necessary,. Dough should be medium stiff, but forming a ball. Mix for an additional 3 min on speed 2. Want to pull a nice window.

Bulk Rise: 20 min.Fold:

Bulk Rise: Divide:

Rest: Shape: Shape as directed

Final Proof: 1 hour- 24 hoursBake: 360 for 15 min. Ten 350 45 min- 1 hour


174

Oatmeal Bread


Total Flour 100 100 100White Flour 95 (9 lb. 2.5 oz.) 9.14 85

WW Flour (1 lb. 1 oz.) 1.07Rye Flour 5 ( 8.5 oz.) 0.53 5

Rolled Oats (1 lb. 9.75 oz.) 1.61 15Water 70 (6 lb. 14 oz.) 6.88 64

Salt (4 oz.) 0.26 2.4Yeast (2 oz.) 0.13 1.2Other

Honey (8.5 oz.) 0.53 5Soaked Groats (2 lb. 2.5 oz.) 2.15 20

Preferment Sour Levain 40 (4 lb. 5 oz.) 4.3 40

Totals 4.3 210 26.625 247.6 Target Temp: 70-75 ْ Target Temp: 75 ْ Preferment Mix : Feed Levin

Final Mix: Bulk Rise:

Fold: Bulk Rise:

Divide: Rest:

Shape: Final Proof:

Bake:


175

Olive Bread


Total Flour 8.4 100% 1.34 100% 7.06 100%White Flour 8.33 99% (1lb. 4.25oz.) 1.27 95% (7 lb. 1 oz.) 7.06 100%

WW Flour Rye Flour 0.07 1% (1 oz.) 0.07 5%Semolina

Water 5.52 66% (15 oz.) 0.93 70% (4 lb. 9.5 oz.) 4.59 65%Salt 0.14 1.6% (2.25 oz.) 0.14 2%

Yeast 0.16 1.9% (0.25 oz.) 0.016 0.2%WW Flour 0.52 6.2% (8.5 oz.) 0.52 7.5%

Thyme 0.01 0.1% (0.15oz.) 0.01 0.15%Olives 2.1 25% (2 lb. 1.5 oz.) 2.1 30%

Preferment Sour Levain ------ -------- (8.5 oz.) 0.53 40% (2 lb. 12.8 oz.) 2.8 40%

Totals 17.25 200.8 2.8 210% 17.25 245% Target Temp: 70-75 ْ Target Temp: 75 ْ Preferment Mix : Mix water and flour together, add sour starter.

Final Mix: Mix everything except WW, Olives and thyme. 5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be easy to pull, may not tear completely straight. Add WW, Olives and thyme, incorporate on sp. 1 until evenly distributed.

Bulk Rise: Floor Ferment 1 ½ to 2 hoursFold:

Bulk Rise: Divide: Divide into 22 oz. portions. Preshape loosely into torpedoes


Final Proof: Retard overnightBake: 35-40 min. 450ْ


176

Rye Bread


Total Flour 9.49 100% 1.52 100% (7 lb. 15.5 oz) 7.97 100%White Flour 4.63 49% 1.44 95% (3 lb. 3 oz.) 3.19 40%

WW Flour Rye Flour 4.86 51% 0.08 5% (4 lb. 12.5 oz.) 4.78 60%Semolina

Water 6.06 64% 1.06 70% 5.0 67%Salt 0.19 2.0% (3 oz.) 0.19 2.4 %

Yeast 0.04 0.4% (0.63 oz.) 0.04 0.5 %Other Other Other

Preferment Sour Levain ---- ----- 0.61 40% (3 lb. 3 oz.) 3.19 40%

Totals 16.39 166.4% 3.19 210% 16.39 309.9% Target Temp: 70-75 ْ Target Temp: 75 ْ Preferment Mix : Mix water, sour starter, yeast, flour and salt together.

Final Mix: 5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be sticky, but forming ball, will not very easily pull window. Scale out 8.5 lbs. and set aside, make the rest of the dough darker, use caramel coloring. Cut all of the dough into small pieces and mix them all up. Floor ferment like usual.



Rest: 20-30 min.Shape: Shape into torpedoes, put in couches well dusted with rice flour. Stiple before putting away.



177

Rye Decorative Dough

Ingredients: Total Formula Preferment Final Dough Glucose Syrup # % # % # %

Sugar 4 lb. 5 oz. 100%Water 4 lb. 3 oz. 97%

Glucose 1 lb. 8 oz. 35%Total 10 lb. 232%

Ingredients: Rye Dead Dough

Light Rye Flour 10 lb. 4 oz. 100%

Glucose Syrup 5 lb. 9 oz. 54%

Total 16 lb. 154% Target Temp: 70-75 Target Temp: 75ْ ْ

Glucose Syrup: Bring the water to a boil. Stir in the sugar and glucose. Remove from heat and stir until sugar is dissolved. Cool and use at room temperature.

Rye Dough Mix Mix the flour and the syrup together until the mixture resembles clay. Ideally, by hand to prevent gluten development.


178

Salt Decorative Dough


Total Flour 4.88 100%Pumpernickel (1 lb. 13.25 oz.) 1.83 37.5%

WW Flour (1 lb. 3.5 oz.) 1.22 25% Light Rye Flour (1 lb. 13.25 oz.) 1.83 37.5%

Semolina Water (2 lb. 11 oz.) 2.68 55%

Salt (2 lb. 7 oz.) 2.44 50%Yeast Sugar Butter

Milk Powder Preferment

Sour Levain Totals 205%


Final Mix: Mix by hand to prevent over mixing. Don’t want gluten development!!! Bulk Rise: 20 min.

Fold: Bulk Rise:

Divide: Rest:

Shape: Shape as directedFinal Proof: 1 hour- 24 hours

Bake: 360 for 15 min. Ten 350 45 min- 1 hour


179

Sourdough


Total Flour 9.97 100% 1.82 100% (7 lb. 10 oz.) 7.63 100%White Flour 9.88 99% (1 lb. 11.75 oz.)1.73 95% (7 lb. 10 oz.) 7.63 100%

WW Flour Rye Flour 0.09 1% (1.5 oz.) 0.09 5%Semolina

Water 6.02 60% (1 lb. 4.25 oz.) 1.27 70% (4 lb. 12 oz.)4.75 62%Salt 0.21 2.1% (3.5 oz.) 0.21 2.7%

Yeast 0.015 0.15% (0.25 oz.) 0.015 0.2%Other Other Other

Preferment Sour Levain --- --- (11.75 oz.) 0.73 40% (3 lb. 13 oz.)3.82 50%

Totals 16..425 162.25% 3.82 210% 16.425 214.9 Target Temp: 70-75 ْ Target Temp: 75 ْ Preferment Mix : Mix water and flour together, add sour starter.

Final Mix: 5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be easy to pull, may not tear completely straight. Bulk Rise: Floor Ferment 1 ½ to 2 hours

Fold: Bulk Rise:

Divide: Divide into 22 oz. portions. Preshape loosely into torpedoesRest: 20-30 min.

Shape: Shape into torpedoes, put in oval bannetons well dusted with rice flour. Final Proof: Retard overnight

Bake: 30-40 min. 450ْ


180

Volkornbrot

Ingredients Total Formula Sour Feeding Final Dough # % # % # %

Total Flour 15.67 100 100 100Dark Rye Flour 10.72 68.4 (6 lb. 7 oz.) 6.43 100 (4 lb. 4.6 oz.) 4.29 100

Rye Berries 4.95 31.6Water 12.87 82.1 (6 lb. 7 oz.) 6.43 100 (1 lb. 8 oz.) 1.49 34.7

Salt 0.31 2 (5 oz.) 0.31 7.2Yeast 0.28 1.8 (4.5 oz.)0.28 6.5

Sunflower

Seeds 0.86 5.5 (13.75 oz.) 0.86 20

Soaker (9 lb. 14.4 oz.) 9.9 2.3Preferment

Sour Levain ----------- ---------- (5 oz.) 0.32 5 (13 lb. 3 oz.)13.18 307Totals 30 191.4 13.18 205 30.31 477.7

Target Temp: 70-75 ْ Target Temp: 85 ْ

Soaker : Mix 100 % Rye Berries with 100% water, let sit overnight. ( 4.95 # water + 4.95 # Rye Berries)Preferment Mix : Make sour feeding.

Final Mix: Add all ingredients including sourdough and soaker. Mix on first speed only for about 10 min. Bulk Rise: 10-20 Min.

Fold: Bulk Rise:

Divide: Divide dough into 2 or 2.5 lb portions. Pat the pieces into logs, using a lot of rye flour to coat them as you work them. Place into oiled loaf pans.

Rest: Shape:

Final Proof: 50—60 minutes at 82°.Bake: In old deck ovens. At 450 for 15 min, then turn oven down to 375 for about 1 hour – 1 ¼ hour more.


181

nstitute, 2006 182

Walnut Raisin

Ingredients Total Formula Final Dough # % # % # %

Total Flour 6.58 100% 1.05 100% 5.53 100%White Flour 4.6 70% 1.0 95% (3 lb. 9.5 oz.) 3.6 65%

WW Flour 1.38 21% (1 lb. 6 oz.) 1.38 25%Rye Flour 0.6 9% (0.8 oz.) 0.05 5% (8.75 oz.) 0.55 10%Semolina

Water 4.6 70% (12 oz.) 0.73 70% (3 lb. 14 oz.) 3.87 70%Salt 0.15 2.3% (2.5 oz.) 0.15 2.7%

Yeast .028 0.43% (0.5 oz.) 0.028 0.5%Walnuts 1.11 2.7% (1 lb. 1.75oz.) 1.11 20%Raisins 1.11 2.7% (1 lb. 1.75oz.) 1.11 20%

Other Preferment

Sour Levain --- --- (6.75 oz.) 0.42 40% (2 lb. 3.25oz.) 2.21 40%Totals 14.0 178.13% 2.20 210% 14.0 253.2%

Target Temp: 70-75 ْ Target Temp: 75 ْ Preferment Mix : Mix water and flour together, add sour starter. Mix 4-6 min. on sp. 1.

Final Mix: Mix everything except Walnuts and Raisins. 5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be easy to pull, may not tear completely straight. Add Walnuts and Raisins, incorporate on sp. 1 until evenly distributed.





New England Culinary I

Feeding the Starter Small size AP Flour 95% 4 lb. Rye Flour 5% 3.5 oz. Water 70% 2 lb. 12.8 oz. Starter 30% 1 lb. 3 oz. Salt 0.1% 2 grams Large size Flour 95% 5 lb. 12 oz. Rye Flour 5% 5 oz. Water 70% 4 lb. Starter 30% 1lb. 11.5 oz. Salt 0.1% 2.5 grams


183

Grissini Flour 100 Water 52 Olive Oil 12 Butter 10 Salt 2 Yeast 3 Roasted red peppers 5 Dry Herbs 0.1 Use straight dough method. Medium Gluten development. Desired dough Temp. 76° Bulk Ferment 1 hour See chef for shaping. No Proof Bake 375° for 15-20 min. Additions of herbs or cheese are suggested.


184

Pain de Mie

Ingredients: Weight: % Water 58% Yeast 3% AP Flour 100% Milk Powder 3% Malt Powder 1% Sugar 2.0% Salt 1.8% Butter 5% Method: Combine every thing except salt and butter. Mix 2 minutes, adjust. Add butter and salt with mixer running on sp. 1. Mix for about 10 min. on sp. 1


185


186

UBear Claws (Danish Dough) Total Dimensions 25 inches X 56 inches # 4 on the

Sheeter

6 inch

¾ inch diameter tube of almond filling for all four 6 inch wide horizontal strips

Egg Wash Edge of Each Strip of Dough

Roll the dough down overtop the almond filling all the way to the egg wash stripe. With the seam centered on the bottom of the roll of dough flatten the tube nearly flat on the front edge and slightly rounded on the back edge. Making sure that the dough length is still 48 inches long cut 4 inch wide portions. To make the toes cut three cuts nearly halfway from the front edge to the back edge. Gently curve the portion to spread the toes apart.

Side View Side View

Cheese Pocket and Pinwheel Danish

Total Dimensions 21 inches X 48 inches # 5 on the Sheeter

4 in

4 inch

Total Yield should be approximately 48-50 Cheese Danish

Filling Instructions

Cheese Pockets Place a 1 oz. portion of cheese Danish filling in the center of the filling and press down. Bring the opposing point to the center and overlap slightly and press down. With scrap Danish dough cut 4 inch long X ¼ inch wide strips. Wrap each cheese pocket around the middle meeting on the bottom.

Pinwheel Danish Cut square of dough with bench scraper from each point half way to the center point. Brush with egg wash and bring every other point to the center point and press firmly together. Fill with 2 tablespoons of jam or fruit filling after they are fully proofed and ready to go into the ovens.


187

Cinnamon Twist Danish Total Dimensions 25 inches X 56 inches # 4 on the Sheeter

Egg wash the entire rectangle of dough. Sift cinnamon sugar over the bottom half of the rectangle such that the dough is no longer visible. Fold the top portion over the bottom such that all the edges line up. Cut 1 inch wide strips. Gently stretch the strip and twist. Coil the dough loosely around itself so that it remains flat and tuck the end under the edge to seal.

Filling Instructions Fill with 2 Tablespoons of Jam or filling after proofing just before they go into the oven.


188

Coffee Cakes (croissant and Danish scraps) Roll 12 inch X 16 inch # 4 on the Sheeter

Variation 1

Filling Instructions Spread jam or filling thin over the surface of the dough. Sprinkle with streusel topping and egg wash the edge. Roll up like a jelly roll with the seam centered on the bottom. Cut with scissors at a 45 degree angle such that there are eight even pieces and slightly stagger each point opposite directions. Egg wash and proof.


189

Coffee Cakes (croissant and Danish scraps) Roll 12 inch X 16 inch # 4 on the Sheeter

Variation 2

Scrap Scrap

Filling Instructions Place each rectangle of dough on a half sheet of parchment paper. Spread jam or filling (about the thickness of the dough) over the center third of the dough

about an inch from the top and bottom edge. Sprinkle with streusel topping. Cut at a 45 degree angle at each of the corners of the filled rectangle. Cut with bench scraper parallel to the first cut at the bottom at 1 inch wide intervals on each

side. Maintain even number of strips and spacing between the sides. Fold the top and bottom slaps in and starting at the top overlap the strip to form a braided

top surface. The second to last strips will become the last strips. Egg wash and proof.


190

Klenater shaped Danish Total Dimensions 25 inches X 56 inches # 4 on the Sheeter

12.5 Inch

12.5 Inch

Filling Instructions Split dough into two 12.5 inch high X 56 inch wide strips. Spread a thin layer of raspberry jam on the bottom half of each 12.5

inch strip and fold top half of dough down such that the edges of dough meet.

Cut 2 inch wide strips with a pastry wheel. Cut each 2 inch X 6 inch strip down the center almost from end to end.


191

Morning Raisin Buns (Croissant Dough)

Total dimension 21 inches X 56 inches # 4 on the Sheeter

Filling Instructions Split dough into two 10.5 inch high X 56 inch wide strips. For Morning Buns spray the dough with water and sprinkle with enough

brown sugar to cover up the dough (about 4 #). Dust the dough lightly with cinnamon. Roll into logs about the diameter of a muffin cup and 56 inches long. Portion rolls at 2 inches each. For Raisin buns spread a thin coating of pastry cream on the surface of the

dough and sprinkle evenly with raisins that have been soaked in water. Roll into logs about the diameter of a muffin cup and 56 inches long. Portion rolls at 1 ½ inches each.


192

UPlain Croissants, fruit filled, almond filled and cinnamon sugar filled Total Dimension 21 inches X 56 inches #3 on the Sheeter

4 Inch

10 Inch High

Each Triangle should weigh 4.5 ounces


Fruit Pipe fruit jam ¾ inch diameter and about 3 inches long across wide part of the triangle. Roll up with gentle pressure such that the tip is secure on the bottom and dough is supporting the filling.

Almond Roll almond filling into ¾ inch diameter tubes about 3 inches long. Place across the wide part of the triangle and with gentle pressure roll up such that the tip is secure on the bottom and there is dough supporting the filling.

Cinnamon Sugar Egg wash across the wide part of the triangle. Place 1 teaspoon of cinnamon sugar in the center of the egg wash and roll up as for a normal croissant

Jam Almond Egg wash


193

Square Savory and Chocolate Croissants

Total Dimensions 25 inches X 56 inches # 3 on the Sheeter

Each 6 inch X 4 inch Rectangle should weigh 4.25 ounces

4 inchwide

6 inch high


Vegetable Scale the filling to a 1 ounce portion per croissant. Compress filling into a tube about 3 inches long and lay across the 4 inch dimension of the rectangle. Roll such that the edges stay square and the seam is centered on the bottom. Gently press down to flatten slightly.

Ham and Cheese Slice ham as a sandwich slice that is thick enough to hold itself together. Swiss cheese sticks should be cut ¼ inch thick X ½ inch wide X 3½ inches long. Place one slice of ham such that is covers the entire rectangle of dough without hanging over the edges. Then place one stick of cheese across the bottom edge of rectangle and roll such that the edges stay square and the seam is centered on the bottom. Gently press down to flatten slightly.

Chocolate Place 3 batons of chocolate across the bottom of the narrow part of the rectangle of dough. Roll such that the edges stay square and the seam is centered on the bottom. Gently press down to flatten slightly.

filling

Ham

batons


194

Stromboli Roll 2 # portion of soft dough 12 inch X 16 inch

Filling Instructions Roll 2 # portion of dough 12 inch X 16 inch. Shingle 1 # sliced meat over the surface of the dough. Brush with a Balsamic vinaigrette or some other sauce. Sprinkle with dry or fresh Italian herbs, granulated, fresh or roasted

garlic. Sprinkle with appropriate grated cheese. Roll up like a jelly roll with the seam centered on the bottom and seal the

edges.


195

Walnut Sticky Buns (1 Bag of Sweet Dough) Total Dimensions 24 inches X Whatever inches # 4 on the Sheeter then split in half

Filling Instructions Brush the surface of the dough with melted butter and sprinkle liberally with cinnamon sugar. Distribute 2 cups of chopped walnuts over the surface of both halves of dough. Roll the dough down into 2 tubes about the diameter of a muffin tin 24 inches long and portion at 2 inches

each. Place 12-18 Sticky Buns in a sprayed Texas muffin tin lined with 1 oz of honey pan glaze per cup and 1

Tablespoon of walnut pieces and proof on a sheet pan, or freeze on sheet pan for another day.

Cinnamon Rolls (Laminated Brioche Dough) Total Dimensions 24 X 48 inches by whatever the weight of the dough will produce at # 4 on the

Sheeter

12 inches in width


196

Breakfast Pastry Bake-off Instructions

Pre-bake Danish and Croissant Garnish:

Bear Claws - streusal topping Vegetable Croissant - sesame seeds Turnovers - Either sanding sugar pre-bake, or nothing and see post - bake list.

Pre-bake Scone Garnish: Eggwash Pre-bake Muffin Garnish:

Blueberry - streusal topping Raspberry - granulated sugar Lemon Poppy - poppy seeds Corn - granulated sugar Cappucino - granulated sugar Bran - Bran flakes Chocolate - Nothing Pumpkin - nothing Carrot - Crushed Walnuts

Post-bake Croissant Garnish: Plain - Nothing Almond - Apricot glaze and toasted almonds - do only a few at a time Fruit - apricot glaze Chocolate - Thin piped chocolate lines Ham & Cheese - Nothing Vegetable - Nothing Morning Buns - Roll in cinnamon sugar while hot Raisin Buns - Apricot glaze and fondant stripes Braided Coffeecakes - Apricot glaze and fondant stripes

Post-bake Danish Garnish

Bearclaws - Dust with powdered sugar Kleinators - Apricot glaze and fondant stripes Cheese Danish - Apricot glaze and fondant stripes

Other Post-bake Garnish

Scones - Nothing Brioche Cinnamon Rolls - Thin coating of fondant (about 3 tbls.) Brioche - remove from tins Sticky Buns - nothing Round Coffeecakes - Dust with powdered sugar Turnovers - If no prebake garnish applied - Apricot glaze and fondant stripes; if prebake garnish

applied, then nothing


197

Recipe Title: Introduction Sheet Yield:

Usage: Read before starting Procedures: ALWAYS ASK FOR HELP

Chocolate Whipped Cream: (CH. WH. Cream): ½ cup semi sweet chocolate 1 qt. Soft whipped cream Place chocolate into a metal bowl, heat over water/or oven door. The bowl should feel hot. Add cream while whipping chocolate. TWO PERSON JOB! No need to add sugar. Sweetened Whipped Cream (SW. WH. Cream) A handful of sugar per quart. Whip on high speed. NOTE: Cold and Fast

Simple Syrup: 1:1 1 part sugar to 1 part water Boil. Cool. Store in Fridge All Cakes are built on 8” cake circles (card). Set-up is 10” circle 12” doily. Wall: Area of cream used to hold edges of filling in cake layer Cutting Cake Technique: Cut on turntable each layer of cake required. Start from the bottom; lay each layer on 8” card Trim Edges: Cut away a small amount of cake from the edge to remove crust and create “lip” for frosting.


198

Recipe Title: “How to Bake A Cheesecake” Yield: Usage: TART

Procedures:

8” Cake Pan 1 ¼ Cup Graham Crust

(Flavored) NY Cheesecake Mix

Grease and paper 8” cake pan-NOT Spring Form Pack 1 ¼ cup graham cracker crust (recipe in packet) into bottom of pan. Bake 5 minutes to set. Clean any crumbs off side of pan, so cheesecake side will be clean. Flavor 1 gallon of NY cheesecake mix for 3 X 8” cheesecakes. Fill pans to top edge. Place pans onto flat sheet pan, place in deck oven and fill sheet pan to top with water. Bake until set (approximately 1 hour) in 350 degree. Get second opinion before pulling out!!!


199

Recipe Title: “How to Bake a Tart Shell” Yield:

Usage: TART Procedures:

Baking Guide:

Unbaked-you Know ½ Baked-Dry, no color,

even bottom of shell is dry 2/3 Baked: Very Light Color

Fully Baked: Nice Even Golden Brown

Beans

Chilled Sugar Dough

FoilCritical! Foil Snug Here

Spread tart pans on flat sheet pan and spray with pan spray Roll Sugar dough on sheeter. It is best to use equal size pieces of fresh scrap dough together (Why?). Keep dough cold and roll down quickly (not too many times through rollers). 9” Tarts #3 3 ½ “ Tartlets #2 ½ Mini Tartlets # 2 ½ Note: Sugar dough does not equal pate sucre (1st year, label your stuff) Chill, before forming in pans. Form, being sure dough gets down into corners. Try to avoid air pockets under dough. Chill When shells are firm, line with foil to help maintain shape during baking. Foil must be snug, in corners and up sides. (Have a chef check this). Bake until sides are set (dry, no color).


200

Recipe Title: Apple Pear and Ginger Lattice Tart Yield: 3 Usage: TART

Procedures:

Fill chilled shells with 2 ½ x Batch Apple Streusel Filling You will need to change the recipe- No raisins and change spices to the following…

Sift into Flour

Lattice # 2 ½

Sugar Dough # 3 ½

Apple, Pear and Ginger Filling

3tsp. Powdered Ginger ½ tsp. Clove ½ tsp. Nutmeg ¼ tsp. Allspice Divide Mix Between 3 tarts. Cut strips of sugar dough ¾” and lattice top as shown. Bake till filling boils and crust is golden brown.


201

Recipe Title: Apple Strudel Yield: Usage: Procedures:

You Need: 1X Strudel dough, Rested 1 Pint Clarified Butter 5 X Apples from apple streusel tart.

The apples must be sautéed lightly before mixing. Filling must be cooled before rolling strudel Tablecloth

Roll Dough (in 3 parts) to # 1 ½ on sheeter. GET HELP! Place on floured, parchment lined sheet pan and cover with inverted sheet pan to rest. Do not allow drying out. Stretch on tablecloth. GET HELP! Work quickly as dough dries out easily. Form 2-2 ½” apple “log”. Brush dough with clarified butter. Roll. Vent well. Bake in a 400-degree convection oven. Get 2nd opinion before pulling. (You are looking for dark amber color)


202

Recipe Title: Berries in Puff Pastry Yield:


Decorative Cut Outs

Puff Pastry Top

Critical!!! Seal Well!!!

Berry Filling

Puff Pastry Shell, Unbaked Roll puff pastry to #2. Keep it cold! Rest in freezer before cutting (otherwise, it will shrink). Remember cut shells and tops. Fill with berry filling about 2/3 full.

Berry Filling: 1 ½ cups hero raspberry jam

4 cups assorted fresh or frozen berries Cut decorative designs out of puff pastry tops. Eggwash top edge of shell, put tops on and seal this edge firmly. Eggwash tops, sprinkle lightly with sugar. Bake


203

Recipe Title: Berry Tart with White Chocolate Mousse Yield: Usage:

Procedures:

Berry Filling *

½ Baked Sugar dough Shell

Bake and Cool

White Chocolate Mousse (1 1/2 x Extra Gelatin)

Make mousse early, it will need time to set up.

Pipe parallel lines of white chocolate mousse using a #6 plain tip. Garnish with toasted almonds around edge and apricot glazed strawberry halves (one per piece). *Berry Filling: See strawberry-rhubarb, but substitute frozen (or fresh) berries (blue, rasp, straw or back as available). Note: 2QT is enough for 3 X 9” tart.


204

Recipe Title: Blueberry and Maple Crème Brule Tart Yield: Usage:

Procedures:

Maple Flavored Brule Mix

Blueberries

2/3 Baked, Must be perfect

Sugar dough shell, 2/3 baked. Shell must be free of holes, cracks or low sides Place blueberries in base, 80% coverage. Use fresh berries if possible. If using frozen berries, keep them frozen and work quickly. Try not to mix them with filling, as they tend to bleed. Top carefully with maple flavored Brule mix at any time, skim off any bibles before filling tart. Do not spill Brule mix into tart pans! Bake until set Cool Garnish with whipped cream and maple leaf cookies. (Roll sugar dough to # 2, cut leaves, moisten and sprinkle with cinnamon sugar, bake)


205

Recipe Title: Chocolate Almond and Raspberry Tart Yield: Usage:

Procedures:

½ Baked Sugardough Shell

Frangipane

Ganache

Chocolate Mousse (Dessert)

IQF Raspberries

*Make chocolate mousse at least ½ hour prior to using *Use frangipane recipe with ground almonds (almond flour) check in before mixing Fill ½ baked shell with frangipane and IQF Raspberries. Bake Cool Completely Top with chocolate mousse. Freeze Top with melted ganache. Toasted almonds at edge. Milk chocolate shavings on top.


206

Recipe Title: Chocolate Hazelnut and Raspberry Tartlet Yield: Usage: TART Procedures:

IQF Raspberries

Hazelnut Frangipane

Sugardough Shell ½ BakedThin Layer of Raspberry Jam

Chocolate GlazeChocolate Mousse

Add Later

* See frangipane substitute

ground hazelnuts for ground almonds!

Fill ½ baked shell with jam, frangipane and IQF berries. Bake until set. Cool Top with dome of chocolate mousse (for dessert, freeze) Dip top in chocolate glaze, ground toasted hazelnuts around the edge Top with chocolate lattice


207

Recipe Title: Chocolate and Zinfandel Poached Pear Tart Yield: Usage:

Procedures: Chocolate sugar dough shell. 2/3 bake Place a ¼” layer or chocolate pastry cream in the tart. Base: ½ cup melted semi-sweet 2 cups pastry cream

Zinfandel Poached Pears

Chocolate Tart Filling

Chocolate Pastry Cream Chocolate Sugar dough Base

Temper!!

Arrange ¼” pear slices in a rose pattern. Fill with chocolate tart filling (this must be warm enough that it can flow into spaces) Bake. Cool. Do not apricot glaze Garnish with chocolate whipped cream rosettes.


208

Recipe Title: Key Lime Tartlets Yield: Usage:

Procedures:

2/3 Baked Sugar dough Shell

Key Lime Filling

Swiss Meringue For Tarts (2X)

Fill 2/3 baked shell with key lime filling and bake until set. Cool Mix Swiss meringue for tarts (2X) and pipe into tartlets (#3). It is best to have two people piping. Try to seal the curd filling in by piping the meringue up onto the shell. Place tartlets onto 2 sheet pans so there is between them. Flash in 400-degree convection oven. WATCH THEM CAREFULLY!


209

Recipe Title: Lemon Blueberry Tart Yield:


Sugar dough Shell 2/3 Baked (MUST BE PERFECT)

Lemon Blueberry Filling *

Blueberries (FRESH)

*This filling tends to curdle…use warm ingredients, do not whip filling. Do not refrigerate before using. If separated, warm gently to bring back together. Note: Shells must be perfect (no holes or low sides) Bake just until custard sets. Cool Garnish with frozen berries, candied zest whipped cream


210

Recipe Title: Lemon Mascarpone Tart with Berries and Yield: White Chocolate Mousse Usage:

Procedures: Make 1 ½ x white chocolate mousse (use 4 ½ sheets of gelatin all day). Allow to set up well.

Lemon Mascarpone Filling

Sugar Dough Shell 2/3 Baked

Fill 2/3 baked sugar dough shell with 1 x lemon mascarpone filling. Bake until custard sets Cool

White Chocolate Shavings Add Later

Lemon Curd

Low Mound of Berries

White Chocolate Mousse

Top with berries and ‘set-up’ white chocolate mousse. Freeze until firm Top with lemon curd. Garnish with yellow cake crumbs at edge and white chocolate shavings in center.


211

Recipe Title: Mango and Coconut Cream Tartlet Yield: Usage: TART

Procedures:

Whipped Cream (LATER)

Hot Pastry Cream and Coconut

Mango Pieces

White Chocolate

Sugardough Shell Fully Baked

Fully bake sugar dough shells. Brush with white chocolate (to prevent sogginess). Place mango pieces in base. Fill tartlets with hot, fresh pastry cream-make a small batch; fold in coconut and Myers Rum to taste Cool. Pipe on whipped cream garnish (#3 Star) Garnish with toasted coconut and chocolate palm tree.


212

Recipe: Nutty Butterscotch Tart Yield: 3X9 Usage: TART

Procedures:

Pecan Oat Streusel Topping Ground Fine

2/3 Baked Sugar Dough

Butterscotch Mascarpone Filling-Nearly Baked

2/3 baked sugar dough shell.

Butterscotch Recipe Sprinkle Shell with 1# Sugar-Wet Sand Ground streusel topping 1 C. Heavy Cream Pour over mascarpone filling 6 oz. Butter Bake until nearly set Sprinkle top with more ground streusel topping and bake till set Finish: Whipped cream border #5 and candied pecans


213

Recipe Title: Peach and Raspberry Tart Yield:


Peach/Raspberry Filling

½ Baked Sugar dough Shell

Lattice Top

Sugar dough shell ½ baked. Roll extra dough for lattice (#2 ½) and freeze (2x ½ sheet, approx) Fill with peach/raspberry filling 3 quarts chopped peaches and IQF raspberries 3 eggs 1# sugar 4 oz. Cornstarch Mix all ingredients. Don’t whip.

Add a pinch of spices: cinnamon, cloves, ginger, or nutmeg

Sift Together

Cut frozen dough into ½” strips. Form lattice. If dough becomes too soft, exchange with another piece from freezer. Eggwash lightly and bake Cool Garnish with whipped cream rosettes (#5 Star)


214

Recipe Title: Red Wine Poached Pears in Yield: Vanilla Crème Brule Usage: TART

Procedures:

Frangipane/Pastry Cream (¼” Layer)

Sugardough Shell 2/3 Baked (MUST BE PERFECT)

Crème Brule Mix

Pear Slices

Bake sugar dough shell, 2/3 baked. Be sure there are no cracks, holes, or low sides. Mix crème Brule filling (2X for 3x9” tarts). Infuse hot cream with split (not scraped) vanilla bean for 15 minutes before mixing. Do not whip air into filling when mixing! Strain and skim off any bubbles, as these will burn in the oven. Mix together 2 cups pastry cream with 1 cup softened frangipane. Place a ¼” layer of this cream in base. Slice poached pears in “thick-ish” slices (¼”- 3/8”). Arrange slices in a circular pattern. Fill with crème Brule mix, allowing pears to show at the top. DON’T SPILL! Bake/Cool apricot glaze. Garnish with Whipped Cream and toasted almonds.


215

Recipe Title: Pear Frangipane (Almond Tart) Yield: Usage: Tart Procedures:

Cinnamon Sugar A light Dusting

Pears, 1/12ths, neatly arranged on top

Frangipane Raspberry Jam, a very thin layer Sugar Dough

Shell, ½ Baked

Spread a very thin layer of raspberry jam into ½ baked shell. Pipe (#6 Plain Tip) frangipane into shell. For 3X9” tarts, use 1X frangipane recipe with ground almonds Arrange pears in a rose pattern Sprinkle lightly with cinnamon sugar. Bake Garnish with whipped cream rosettes # 5


216

Recipe Title: Raspberries and Cream Cheese in Brioche Yield: Usage: TART Procedures:

A Few IQF RaspberriesBrioche UNBAKED

Cream Cheese Tart Filling

Brioche LatticeIQF Raspberries

Use 1st year brioche dough from walk-in. REPLACE with dough from freezer Roll brioche to #2. Keep it cold! Freeze dough for 10 minutes before cutting rounds. (This rest is essential, as dough will shrink a lot when rolled) Remember! Roll 2 piece of dough to use for lattice too (roughly one sheet pan total) Freeze this dough. Place a few IQF raspberries in base of shell. Fill with cream cheese tart filling. (1X for 3x9” tart) Top with more IQF Raspberries (80% coverage) Cut frozen dough into ½” strips. Keep dough frozen while forming lattice. Eggwash, bake, cool, apricot glaze and garnish with whipped cream rosettes (#5 Star)


217

Recipe Title: Raspberry Crème Brule Tart Yield: Usage: TART Procedures:

Raspberry Jam-Very Thin

2/3 Baked Sugardough Shell MUST BE PERFECT

Crème Brule Mix

Raspberries

Fill 2/3 Baked sugar dough shell. NOTE! The shell must be perfect-no holes, cracks, or low sides. When mixing crème Brule (2x for 3X9” tarts) do not whip. The goal is no air bubbles-so mix, strain and then skim off the bubbles. When filling tarts, do not spill filling over edge of tart shell! Fill tarts near the oven. Bake until custard sets Cool Garnish with whipped Cream (#5 Star)


218

Recipe Title: Strawberry-White Chocolate Tartlet Yield: Usage: TART Procedures:

Strawberry Slices

White Chocolate Mousse

White Chocolate

Sugardough Shell Fully Baked

White Chocolate Shavings

Brush fully baked sugar dough shell with melted white chocolate (to prevent sogginess). Fill with white chocolate mousse (#6 plain) NOTE: 1x for 24 tartlets (For 9” Tarts: Add 3 sheets gelatin, add thin (1/16”) Yellow cake layer in middle) Top with strawberry slices (Apricot glaze) and white chocolate shavings


219

Recipe Title: Tiramisu Tart Yield: Usage: Procedures:

2/3 Baked Shell

Ganache Layer

Tiramisu Filling

Espresso/Mascarpone Filling

Spread a ¼” layer of ganache in a 2/3 baked shell. Chill until firm. Top with espresso/mascarpone filling

See Stars Desserts: 1x lemon mascarpone tart, but replace lemon juice with espresso Bake until set Cool Top with a dome of tiramisu filling (½ x recipe, adding 3 gelatin) Sprinkle with grated semi-sweet, chopped toasted hazelnuts and cocoa powder. Large chocolate whipped cream rosette (#5 star) and chocolate lattice garnish


220

Recipe Title: Apple Crème Yield:

Usage: Procedures:

Apple Crème

Sugar Dough Cookie

Apple Gel White Chocolate Apple Garnish Whipped Cream

Recipe and Procedure on page 648 and 649 in Advanced Professional Pastry Chef Use silicon molds Sheet Sugardough to 2 mm Make white chocolate apple garnish Change: Used simple syrup for poaching Lemon juice for lime Apple cider for juice


221

Recipe Title: Bavarian Fruit Torte Yield: Usage: Read before starting Procedures:

Rum Buttercream

Pastry cream and sliced fruit

Yellow cake (3/8”)

3/8”

Build cake in ring Syrup: Rum Chill to set Remove ring, toasted coconut all the way up the sides Garnish top with sliced fruit and apricot glaze (just like a fruit flan)


222

Recipe Title: Berry Shortcake Yield: Usage: Front Case Procedures: Free Form

Rosette whipped cream

3/8” of chiffon

Whipped cream and fruit layer

Mixed berries

Toasted Almonds

Syrup: Vanilla

Trim Cakes to 3/8” x 8” Circle

Trim sides to remove crust Syrup 1st layer

Add first layer of sweetened Whipped cream and berries to middle

Add next layer to top, keep flat Repeat. Syrup top cake

Inside View

Top View

Set in freezer for chilling. Coat top and sides in SW. WH. Cream, smooth sides, then top of cake. Divide into 10 slices. Pipe top with #6 star. Garnish sides and top with toasted almonds. Finish slices with berries glazed in apricot.


223

Recipe Title: Black Forest Cake Yield: Usage: Procedures:

Syrup: Kirsch

Chocolate Whipped Cream

Chocolate Cake 3/8”

Whipped Cream & Cherries


Chocolate shavings at base Divide into 10 Stripe with chocolate glaze Whipped cream rounds (#6 plain) Chocolate pieces between rounds, garnish with fresh cherries if available NOTE: It is easiest to freeze this cake after building and before icing with chocolate whipped cream.


224

Recipe Title: Boston Cream Cake (Pie) Yield:

Usage: F.O.H. Case Procedures: Free Form-Glazed

Pastry Cream (conditioned)

Frost in Ganache

Chocolate Chiffon Cake

Cut 8” chiffon cake in half. Trim off top skin. Fill with pastry cream; create “wall” first. Care must be taken to coat top and sides of cake. Chill Coat and top sides with ganache-place on glaze Place on set-up Pipe line design to top of cake with soft ganache.


225

Recipe Title: Carrot Cake Yield: Usage: Procedures:

Vanilla Buttercream

Cream Cheese Icing

Carrot Cake 3/8” Layers

**Please note, there should be three

layers of cake. Cream Cheese Icing: Check walk-in first for leftovers, soften. Or recipe is in your packet. Allow buttercream to set Top with marzipan circle: roll to #1 (mark with grooved rolling pin and burn lightly) Pipe a buttercream dot in each piece (#4 plain) Finish with marzipan carrots Crushed toasted walnuts up sides When ring is removed, keep in with cake-when cutting marzipan top, you must use same ring as sizes vary.


226

Recipe Title: Checkerboard Yield: Usage: Procedures: Build in a ring

Chocolate and Yellow Cake Layers 3/8”

Espresso Ganache

Coffee Mousse

Mocha Buttercream

For 4 cakes, cut 6 layers of chocolate cake and 6 layers of yellow cake. These layers must be even In each layer, cut concentric rings, using cutters. Swap rings, tallow and chocolate for a bull’s-eye effect. Place each bull’s-eye in a separate cake circle. Build cake as with double Dutch chocolate. Chill to set Glaze chocolate cake crumbs at base. Checkerboard stencil with Dutch process cocoa. It’s fragile, treat with care. Garnish either with ganache dots (#6 plain tip and chocolate discs) or 4 hand molded marzipan chess pieces. Place on doily set-up


227

Recipe Title: Checkerboard Cake Yield:

Usage: Procedures: Concentric Rings

Build each concentric ring layer on a separate 8” cake circle

Chocolate Cake

Yellow Cake

Coffee Mousse: 2 Cups Pastry Cream

1 shot espresso/coffee extract (to taste) 3 gelatin sheets

1 qt. Whipped cream

Espresso Ganache: Add espresso to ganache to taste


228

Recipe Title: Chocolate and Maple “V” Cake Yield: Usage: Thanksgiving Menu

Procedures: Freezer Set “V” Cake

Punched Chocolate Chiffon

Maple Bavarian Cream

Chocolate Mousse for Cakes

Ice cakes from freezer using chocolate whipped cream 1 C. chocolate from melter 2 Qt. Soft whipped cream See chef on procedure Mask top and sides. Salt and pepper shavings from side and top garnishes (White and semi-sweet mixed) #6 Rosettes. Mark into 10


229

Recipe Title: Chocolate Cherry Cake Yield: Usage: Front Cake Case Procedures: Free Form Round

Semi-sweet chocolate garnish

Whipped Cream rosette #6 start tip

Whipped Cream Chocolate Chiffon 3/8” Thick

IQF cherries Semi-sweet shavings

Syrup: Kirsch Inside View

Trim Chocolate chiffon 3 X 3/8” Build cake in layers. Syrup to each layer

Chill prior to frosting Sprinkle top and sides with

Semi-sweet shavings

Top View Place on cake set-up Pipe 10 Rosettes with #6 star tip Garnish each slice with semi-sweet tempered chocolate shape

*When in season, use fresh cherry garnish


230

Recipe Title: Chocolate, Hazelnut, and Pumpkin Terrine Yield: Usage: Terrine Procedures: Brick Shape

Hazelnut ButtercreamWhite Chocolate Mousse

Pumpkin Mousse with Mascarpone

Hazelnut Meringue

Cut card board 8” x 4” to place under cake. Butter cream sides and top only Mask 1” of bottom side with chopped roasted hazelnuts Garnish top with white chocolate shavings and #3 star tip rope piping. Thanksgiving Garnish


231

Recipe Title: Chocolate Hazelnut Mousse Torte Yield: Usage: Procedures:

Hazelnut Mousse

Chocolate Cake, 3/8” Layers


Hazelnut Mousse: (2 Cakes) 2 C. Pastry Cream 2 Leaves Gelatin Hazelnut paste (to taste) “noisor” 3 C. Whipped Cream Mask cake with whipped cream. Smooth with paper. Dust with cocoa powder. Set on doily and cake circle (10”) Cover sides with broken chocolate pieces Decorate top with 3 chocolate pieces per slice and 3 toasted hazelnuts in the center


232

Recipe Title: Chocolate Mousse Cake Yield: Usage:

Procedures: Set in ring in freezer

Chocolate Cake 3/8”

Chocolate Mousse

Chocolate Whipped Cream Take cake from freezer. Mask with chocolate whipped cream 1 cup melted chocolate (semi-sweet) to 2 qt. Cream, whipped to soft peak Get help with tempering Chocolate whipped cream rosette (#5 star tip) on each piece Chocolate shavings at base and piled in center


233

Recipe Title: Chocolate Rum Pudding Yield: Usage: Procedures:

Chocolate Cigarette

Whipped Cream

Ganache

Pudding Recipe procedure on page 639 in Advanced Professional Pastry Chef Add raspberries Use aluminum cups Use chocolate cake crumbs instead of bread crumbs


234

Recipe Title: Chocolate Satin Cake Yield:

Usage: Procedures:

8” Ring Chocolate Satin Filling and Raspberries

Chocolate Cake ½”

½” Mold cake with filling in cake ring. When making satin filling, be sure to have all mise en place ready, as filling sets quickly. (Get Help Mixing!!) Allow to set in freezer/remove ring Mask in whipped cream Divide into 10 pieces. Decorate with three stegosaurus tiles per piece. Dust top with cocoa powder Chocolate cake crumbs all the way up the sides


235

Recipe Title: Chocolate Satin Roll Yield: Usage:

Procedures:

Note: 1 sheet of roulade will up and slice into 3 cakes

Chocolate satin filling & raspberries

Chocolate Roll

END VIEW!!!

Powder sugar roulade and flip onto parchment on back of sheet pan. Spread with 1 quart chocolate satin filling, top with berries (use IQF as needed) Roll cake to one side

Use parchment to tighten Freeze to set. Mask with whipped cream Divide into 3 Even pieces (cut on slight bias) Decorate with broken chocolate pieces and dust with Dutch processed cocoa


236

Recipe Title: Citron Bavarian Yield: Procedures:

Lemon Poppyseed Cake (3/8” Thick)

¼” from top of 8” ring

Lemon Bavarian Cream

Assemble cake one day ahead and freeze. Flavor Bavarian cream with lemon curd and lemon juice (lemon oil if available) Top frozen cake with lemon curd (1/4”) then remove ring Cover cake at base with a very little whipped cream and yellow cake crumbs Garnish top with a “bouquet” of fresh fruit


237

Recipe Title: Double Dutch Chocolate Cake Yield: Usage: Procedures: Set Ring Form

Chocolate Mousse

Ganache (toothpaste consistency)

Chocolate Cake, 3/8” Layers

Chocolate Butter Cream

Syrup: Crème de Cacao or Mexicali Build cake in ring Use 8” ring, pastry bag with #2 plain tip, plastic bowl scraper. Chill in walk-in to set Remove ring by gently torching sides, allow to chill again Chocolate glaze, chocolate cake crumbs at based. Pipe toothpaste consistency ganache on top (#5 star). Garnish with stegosaurus pieces and Dutch processed cocoa to one side (very little)


238

Recipe Title: Espresso Walnut Cake Yield: Usage: Procedures: Domed Cake

Espresso Walnut Cake

Mocha Buttercream

Syrup: Kahlua Syrup Trim sides of cake only. Brush bottom of cake with Kahlua syrup Mask with mocha buttercream, use strip of parchment to smooth top Chill Chocolate glaze, chocolate cake crumbs at base and a few coarsely chopped walnuts on top before glaze sheets


239

Recipe Title: Flourless Chocolate Cake Yield: Usage: Procedures:

Flourless Chocolate Cake

Chocolate Buttercream

Trim cardboard to 9” Trim top and sides of cake Mask with chocolate buttercream (1C. semi-sweet to 2 qt. Buttercream) Chill in walk-in (not freezer) Chocolate glaze, chocolate shavings at base. Stencil with Dutch processed cocoa:


240

Recipe Title: “Jozefs” Chocolate Hazelnut Truffle Torte Yield:

Usage: Procedures: “Set” Remove from freezer

Hazelnut Buttercream

Hazelnut Meringue

Chocolate Mousse

Thin Layer Apricot Jam

Cooked Sugar dough Base

Brick shaped cake from freezer Roll chocolate sugar dough to #2 and cut rectangle to fit cake base Bake this and once cool, glue to the base of the cake with a small amount of apricot jam Ice cake with hazelnut butter cream. Leave ends exposed. (Ice top and sides only) May require crumb and final coat. Chocolate glaze, crushed toasted hazelnuts at base. Trim ends to expose clear cake layers. Pipe ganache (#3) in rope/braid on top Garnish with chocolate cigarettes


241

Recipe Title: Lemon Coconut Cake Yield: Usage: FOH Cake Case Procedures: Free Form

Lemon Chiffon ¼” Thick

Lemon Buttercream

Toasted Desiccated Coconut

Candied Zest

Using 4 x ¼” layers lemon chiffon, layer cake carefully. Keep even sides Chill in fridge Coat sides and top of cake with toasted coconut Garnish to top, candied pear or marzipan fruits


242

Recipe Title: Lemon Poppyseed Cake Yield: Usage: Procedures: Build in a Ring

Lemon Mousse

Lemon Curd

Lemon Poppyseed Cake 3/8”

Lemon Buttercream

Build in a ring. Take care that crumb coat of butter cream is complete on sides (mousse should not touch ring or layers will slip) Lemon Mousse: 1 Cup lemon curd 3 gelatin/ OJ ¼ cup 1 qt. Cream Chill to set Top with lemon curd, then remove ring. Yellow cake crumbs all the way up sides Garnish with a few poppyseeds, “bouquet” of fresh fruit and candied zest


243

Recipe Title: Marjolaine Yield: Usage:

Procedures: Brick Shaped Cake Cake is assembled in sheets and cut into rectangles (8” x 4”) These are frozen before finishing. Take cake from freezer, it will look like this from the end.

Ganache

Hazelnut Meringue

Hazelnut MoussePraline Buttercream

Mask top and long sides of cake with hazelnut buttercream (short ends will be cut to expose layers). Crushed toasted hazelnuts at base. Pipe 2 diagonal lines of hazelnut buttercream across top (# 3 star) Garnish with chocolate shavings and 3 pieces of chocolate lattice


244

Recipe Title: “Maple” Oval Cheese Cake Yield: Usage: Procedures:

Maple leaf cinnamon cookie Whipped cream shell with tail

Maple Cheese Cake

Walnut Cookie

Bake “maple” flavored cheese cake mix in oval flexi-pan mold. When cooled, freeze in mold. Release by flexing mold into sheet pan. Place dessert into cookie, garnish with whipped cream and maple cookie Serve with vanilla anglaise


245

Recipe Title: Mocha Cake Yield:

Usage: Front Cake Case Procedures: Free Form BC

Chocolate Chiffon

Coffee Buttercream

Chocolate Cake Crumbs

Syrup: Mexicali

Textured with the tip of a palette knife (Brownie Method)

Semi-Sweet Chocolate Lattice

Trim chocolate chiffon layers Build cake, syrup each layer as they are added

Coat top and sides with thin layer of coffee BC Dry cake crumbs to base of cake Texture top with tip of palette knife, garnish with semi-sweet chocolate to center.


246

Recipe Title: Raspberry Mousse Cake Yield:

Usage: Procedures: Set in ring

Yellow Cake 3/8”

Raspberry Mousse (8:1:1 Fruit Mousse)

¼” From top of Ring

Build cake one day ahead and freeze Remove cake from freezer (do nor remove ring) Top with raspberry mirror 1 C. apricot glaze ½ C raspberry jam (Hero) 1 ½ C water Heat together. Do not incorporate air when stirring. DO NOT BOIL. Pour gently, but quickly onto frozen cake. Allow mirror to set; then remove ring Yellow cake crumbs at base (glue on with whipped cream) Whipped cream rosettes #3 star and berries Can also be finished with white chocolate cage Using tempered chocolate, pipe onto parchment strip measured to fit circumference of cake. Gently pull off set cage paper-tied colored ribbon


247

Recipe Title: Strawberry Almond Roll Yield: Usage: Procedures:

NOTE: 1 Sheet of Roulade Will roll-up and slice into

Whipped Cream, gelatin, berries

Almond Roulade

END VIEW

3 cakes Powder sugar and flip Spread almond roulade with whipped cream mixture Roll cake over to one side Allow to set Mask with whipped cream, smooth with paper Sprinkle with toasted almonds Cut on slight diagonal into 3 cakes Decorate each with whipped cream and glazed halved strawberries


248

Recipe Title: Strawberry Shortcake Yield: Usage: Procedures:

Whipped Cream, Sliced Strawberries

Yellow Cake 3/8”

Whipped Cream

Syrup: Vanilla

Divide in 10 Whipped Cream Rosette and shell (#5 star) ½ strawberry, apricot glazed Toasted almonds at base and center


249

Recipe Title: Success Cake Yield: Usage: Procedures:

Hazelnut Meringue

Hazelnut Mousse (For strawberry success, add strawberry slices when assembling cake)

Yellow cake ½” (Brandy Syrup)

Hazelnut Buttercream

Crumb coat cake with hazelnut buttercream Chill to set Final coat of hazelnut buttercream Cover hole cake with a light sprinkling of toasted nuts (almonds or finely ground hazelnuts) Garnish: Buttercream rosettes (#3 Star) white chocolate disc on each rosette. Stripe with white chocolate Garnish for strawberry success: ½ strawberry, apricot glazed on each piece Temper 3# white chocolate and pipe out lacy fan


250

Recipe Title: Tiramisu Charlotte Yield:

Usage: Tart Procedures:

8” Ring

Yellow Cake 3/8”

Tiramisu Filling

Grated Semi-Sweet

Espresso Soaked Ladyfingers

Nice Ladies Line 8” Cake ring with ladyfingers, flat side in (3 rings for 1 x Tiramisu) Trim yellow cake layer to fit snugly inside ladyfingers Grate 3 cups semisweet chocolate (Big side of box grater) Request 6 shots espresso from front of house When all Mis en place ready, then mix 1 X tiramisu filling (tempering into yolk 6 sheets of gelatin) Layer filling with chocolate and soaked ladyfinger Freeze to set (or overnight) Finish with whipped cream border (#3 star), chocolate cigarettes and ribbon around center


251

Recipe Title: Vertical Layer Cake Yield: Usage: Procedures:

Roulade

Berries

Mousse Filling

Spread 1 quart mousse filling onto roulade sheet, covering right to edges. Cut into 2” strips lengthwise Roll strips around each other onto 8” cake circle (standing upright). Be sure to leave 1/8” cardboard showing, for icing.

2” strip

Freeze to set Trim top to even layers Mask with plain or chocolate whipped cream Garnish with shavings, whipped cream dots (# 6 plain) and fruit as appropriate


252

Recipe Title: Walnut, Maple, Apple Cake Yield:

Usage: Procedures:

Garnish-glazed apple slice and chopped walnuts Whipped cream rope

Maple flavored whipped cream

Walnut chiffon 3/8: Thick Sautéed Apples-“Spice and Sweet”

Chopped Toasted Walnuts No Syrup

Trim cakes to 3/8”x8” Trim off edges to 8” circle

Spread maple whipped cream to 1st layer Add cooled apple mixture to middle.

Add and repeat for other layers Chill

Coat top and sides in sweetened whipped cream

Smooth as shown Decorate top with #6 start tip in rope design and garnish with chopped roasted walnuts to bottom edge. Place on set-up and finish top with apricot glazed slices of Granny-Smith apples or “chips” and extra walnut pieces


253

Recipe Title: Walnut and Chocolate Cream Torte Yield:

Usage: Procedures:

Sweetened Whipped Cream Lines # 6 Plain Tip

Chocolate whipped cream #6 Plain Tip

Sweetened whipped cream Walnut chiffon 3/8” thick Chocolate whipped cream

Semi-sweet shavings to base

Syrup: Vanilla

Trim cake as completed before Use 3x 3/8” walnut chiffon layers

Use chocolate whipped cream recipe Bottom Layer with chocolate cream

Top layer with sweetened whipped cream Frost in sweetened whipped cream

Decorate base edge with chocolate shavings Garnish top of cake neatly, use both types of cream Pipe alternate lines of chocolate and white cream to top in Even lines, keeping parallel


254

Recipe Title: 6” Egg Cake Yield: Usage: Procedures:

From sheet roulade-cut out egg shapes. Approx. 10 per sheet Create “Sandwich” effect using chocolate mousse with

Following alterations. *Add 10 extra sheets gelatin

3 qts heavy cream Only use dark Crème de Cacao

Egg cake building Spread mousse to first layer NOT TO EDGE

Caramel Sauce

Chocolate Roulade

Chocolate mousse for cakes

First layer of mousse

Add second layer Dome second layer of mousse Pipe to center layer of mousse

Pipe to center caramel sauce Place third layer roulade

Keep dome shape. Freeze


255

Recipe Title: Chocolate Egg Sandwich Cookie Yield: Usage: Procedures:

Pipe mousse onto baked and cooled cookie sheet With the chocolate leaving room to the center

Peanut Butter Diplomat Mousse

Chocolate mousse for cakes

Shape Cookie X 2

For the second mousse. Sandwich with second cookie and freeze

To finish Dip top of cookie into

Shake of excess chocolate glaze Allow to dry before adding Easter designs


256

Recipe Title: Crème Brule Yield: Usage: Procedures:

Custard

Bruleed Sugar

1) Make crème brule mix (for 20, make 1 ½ batches) 2) Pour mixture into 4 oz foil cup, using the torch, remove the bubbles from the top 3) Bake on sheet stray with a water bath until set 4) Once baked and cooled, brule the tops using granulates sugar holding the crème brule in one

hand and turn the cup as you melt the sugar NOTE: It is best to wear 2 pairs of gloves while doing this in order to prevent getting burned


257

Recipe Title: Crème Caramel Yield:

Usage: Procedures:

Custard

Caramel Set-up 20 four ounce foil cups on a sheet tray Make the caramel using 2 pounds of sugar and water until wet sand Once caramelized, pour into foil cups Make the crème caramel recipe in recipe packets. NOTE-down scale the recipe to make 20 Once the caramel has set, pour in the custard mixture and bake in water bath until set


258

Recipe Title: Eclairs Yield: Usage: Procedures:

Éclair

Chocolate

Ganache Thaw out éclairs Using a number 6 tip, poke out two holes in the bottom, one on each side Fill with pastry cream Dip the top of the éclair in ganache Strip with milk chocolate (the ganche needs to still be wet when stripping with the chocolate)


259

Recipe Title: Fire Cracker 4th of July Yield: Usage: Procedures:

Star Garnishes

Ribbon Sponge-PVC Mold

Berries

Champagne Sabayon Mousse

Disc of Chiffon

Line PVC with parchment paper Line with ribbon sponge approximately ½” deeper Place disc of cake to base. Fill with mousse and fruit Freeze. To finish pip whipped cream rosette on top And garnish with stars


260

Recipe Title: Hazelnut Cream Ribbon Tower Yield: Usage: Procedures:

Chocolate Cigarettes

Whipped Cream Rosette

Ribbon Sponge

Filled with Hazelnut mousse

Disc chocolate chiffon to base

Line a PVC mold with ribbon sponge, place a disc of cake to base-pipe in hazelnut diplomat cream to center, not quite filling. Freeze To finish: Pipe rosette whipped cream to top, push in chocolate “organ-pip” decoration. Serve with orange chutney


261

Recipe Title: Linzer Torte Yield: Usage: Procedures:

Piped Linzer Linzer

Raspberry Jam

Raspberry Jam

Piped Linzer

A one time batch out of your recipe book makes 1 ½ sheet trays Bear grease both sheet trays and place parchment down Make linzer dough Spread in mixture 1/3 of the way up the sheet trays and freeze Then spread seeded raspberry jam over the dough so it is completely covered, refreeze Using a number 6 plain piping tip, pipe parallel lines 1” apart (use a straight edge) and refreeze Then come back and pipe parallel lines 1” apart diagonally


262

Recipe Title: Mocha Ribbon Sponge Tower Yield: Usage: Procedures:

Ribbon Sponge

Chocolate Mousse

Chocolate Chiffon Line inside of PVC pipes with parchment paper Cut ribbon sponge so it is ½” above PVC pipes and place in pipe Place cake at bottom Fill with mousse using piping bag NOTE: The mousse can be any flavor


263

Recipe Title: Mousse Domes Yield: Usage: Procedures:

Chocolate Spray or MFG

Mousse

Cookie or Cake Set up the black dome mold on a sheet tray with cups underneath each dome Pipe mousse into the molds and fill with any desired texture (fruits, nuts, caramel etc) Place cookie or cake cut to the size of the bottom on the bottom and freeze Once frozen, remove from molds and finish by spraying the chocolate or glazing with MFG and striping with chocolate


264

Recipe Title: Mousse Towers Yield:

Usage: Procedures:

Sweetened Whipped Cream Tempered Chocolate

Chocolate Mousse

Chocolate Cake Cut chocolate cake to fit inside the molds and place inside the mold Fill with mousse (using a piping bag) Freeze Once un-molded, cut many strips of parchment paper that are ½” higher than the mold Using a paper piping bag pipe across the paper and wrap around the mousse tower Once the chocolate is set remove the paper Using a number 6 star tip, pipe a whipped cream rosette on top. Note: The mousse can be any flavor and may contain a filling such as cherries, nuts, etc.


265

Recipe Title: Opera Yield: Usage: Procedures:

Coffee Roulade

Ganache

Coffee Buttercream

Chocolate Roll Leave chocolate roll in sheet pan and add a layer of coffee buttercream to it

Then add one coffee roulade and top with a thin layer of ganache

Once the ganache has set, add a layer of coffee buttercream

Then add a sheet of coffee roulade

Place a sheet of parchment paper on top of the roulade and place in walk-in with five sheet trays on top.

Leave over night

Remove five sheet trays and parchment

Get help and flip onto a cutting board

Frost with coffee buttercream

Cut into 2” strips and wrap and freeze two together


266

Recipe Title: Othello Yield: Usage: Procedures:

Ganache Othello Chocolate Mousse Othello Raspberry Jam For 20 Othello’s you will need to make 40 (20 tops and 20 bottoms) Place 20 of them upside down Pipe raspberry jam in the center of each one Pipe chocolate mousse around the jam Dip the top pieces (the other 20 Othello’s) in ganache and place on top of the mousse


267

Recipe Title: Panna Cotta Yield:

Usage: Procedures:

Whipped Cream Panna Cotta Milk 30 oz (1lb 14oz) Heavy Cream 30 oz (1lb 14 oz) Sugar 12 oz Gelatin 9 sheets Vanilla Extract 1 Tbsp Heat milk, cream, and sugar until the sugar is dissolved. Infuse with vanilla bean/lemon zest at this point Soften the gelatin in cold water Add to the hot milk mixture Add vanilla if desired/needed Pour into aluminum cups Chill to set Garnish


268

Recipe Title: PVC-Roll Dessert Yield: Usage: Procedures:

PVC Mold Roulade (flexible cake) Mousse Fruit or nut texture Line PVC molds with strips of roulade cake. Take care not to cut too large. Pipe mousse to start to center, add texture and continue to add more mousse Do not overfill Place thin strip of roulade to top surface. Freeze


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Recipe Title: Rice-Jaconde Yield: Usage: Procedures:

Cooked Arborio rice Warm pastry cream Fruit or zest Cook Arborio rice in milk and water mixture until soft, but not too “sticky”. While warm, add pastry cream and whipped cream to lighten Add fruit when placing cups Decorate top with additional fruit and cream


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Recipe Title: Sherry Truffle Tulip Cup Yield: Usage: Procedures:

Chocolate Cigarette Toasted Almonds Whipped Cream Rosette Garnish Mixed Seasonal Berries Pastry Cream Yellow Cake Soaked in Sherry Chocolate Tulip Using tempered chocolate cup Place disc of cake to base and soak in sherry syrup Place inside a layer of pastry cream and fruit Pipe rosette of cream to top and garnish with toasted almonds, chocolate and fruit.


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Recipe Title: Stuffed Éclairs and Paris Brest Yield: Usage: Procedures:

Powdered Sugar Whipped Cream Mousse Éclair Strawberries Thaw éclairs Slice the top off of the éclair Fill with desired filling (mousse, pastry cream, etc) and desired texture (fruit, nuts, etc) if any and the top with another filling Dip the top of the éclair in ganache and garnish (chocolate strips, nuts, etc) Place the top on the éclair at an angle so the fillings can be seen


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Recipe Title: Triple Chocolate Mousse Cake Yield: Usage: Procedures:

Punched Chocolate Chiffon Semi-Sweet Chocolate White Chocolate Milk Chocolate


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Recipe Title: Tuxedo Terrine Yield:

Usage: Procedures:

Fruit Garnish Rosette Dark Chocolate Mousse Small Ring Mold White Chocolate Mousse Punched Cake Layer (2/8”) ½ Fill punched ring mold with white chocolate mousse. Allow to set and repeat with dark chocolate mousse Freeze To finish: un mold and place in gold disc Pipe top with rosette #5 star. Garnish with fruit To Serve- Fruit Compote


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Recipe Title: UFO Yield:

Usage: Procedures:

Chocolate Mousse MFG Peanuts Chocolate Shell Peanut Butter

Carrot Cake Filling Caramel Make 3 cups carrot cake filling and add 1 cup of smooth peanut butter using a paddle beat until smooth Cover the bottom of the cup with caramel Pipe in the peanut butter filling making sure not to go above the top of the cup Pipe chocolate mousse for desserts over the peanut butter filling in a spiral going from the outside in. Freeze the dessert Wearing gloves, dip in MFG then place toasted chopped peanuts at the edge of the cup. Note: it is best if one person dips the cups and another places the nuts around the edge.


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BAKER’ SCALE

This is the best type of scale or measuring device to use, for it will insure accuracy. The Baker’s Scale is a twin platform scale. On the platform to the left is placed a metal scoop in which the ingredient to be weighed is placed. On the platform to the right is placed a special weight equal to the weight of the scoop. This special weight is called a “balance.” A beam that is graduated in 1/4 ounces runs horizontally across the front of the scale. The beam has a weight attached to it that is moveable. This weight is placed on the number of ounces you wish to weigh. The beam is graduated in 1/4 ounces up to 1 pound (16 oz). If a larger amount is to be weighed, additional metal weights of 1, 2, and 4 pounds are provided. When using the baker’s scale, always balance the scale before setting the weights for a given amount. To weigh 8 ounces of egg yolks, for example, you would place a container large enough to hold the egg yolks on the left platform of the twin platform scale and balance the scale. When the scale is balanced, move the weight on the beam an additional 8 ounces from the position the weight was after balancing the container to hold the yolks. Now add the egg yolks until the scale balances again. Another example, if you wish to weigh 10 3/4 ounces of flour, place the scoop on the left platform and the special weight, (the balance), on the right platform. This will bring the two platforms to a complete balance. The weight on the scaling beam is placed on 10 3/4 ounces. Flour is placed in the scoop until the two platforms balance a second time. The baker’s scale can be used to weigh up to 10 pounds at one time. The student is expected to weigh all his/her ingredients on this scale. The ingredients in most commercial formulas are given in weights for accuracy. Mastering the use of this scale is not as complex as it may initially seem. Once you have learned the various parts so that directions make sense, weighing will become automatic. Using a scale is not only a simple matter, but a practical one for cost control. Its purpose is to weigh dry ingredients, batters, doughs, etc.

Learning Measurement Conversions

If you can memorize these four conversions, you will be able to find the answer to almost any conversion questions:

3 tsp. = 1 T 2 T = 1 oz 8 oz = 1 cup 16 oz = 1 pound


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Additional tools: 1. Your sanitation card lists the most common measurement conversions 2. Some people find it helpful to associate measurements with items found in the kitchen. The dairy

containers pictured below, double in size as you move from left to right. 1/2 pt. Heavy Cream Pt. of Half and Half Quart of Buttermilk 1/2 Gal Milk Gallon of Milk or School milk

1 cup 1 pint 1 quart 1 half gallon 1 gallon 8 oz 2 cups 2 pints 2 quarts 2 half gallons 16 oz 4 cups 4 pints 4 quarts 32 oz 8 cups 8 pints 64 oz 16 cups 128 oz LIQUID VS. DRY VOLUME VS. WEIGHT If one had a cup of water and poured it onto a scale to weigh it, the water would weigh eight ounces. If one had a cup of flour and poured it onto a scale to weigh it, it would weigh 4 - 4.75 ounces, depending on how it was measured (sifted or not, scooped and leveled, spooned in and leveled etc.) Any liquid that is similar to water (e.g. milk, cream, butter, eggs, flavorings, alcohol) can be measured by both a volume measure (a measuring cup) and by a weight measure (a scale). Dry ingredients may only be measured by their weight unless the recipe calls for the flour to be measured in cups. It is important to remember that in any case, the dry ingredients should be measured according to the directions given in the recipe. If the recipe calls for cups, use cup measurements. If it calls for pounds or ounces, use a scale.


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EXAMPLE A recipe calls for 2 # of water. One could weigh 2 # of water on a scale or one could simply measure out 4 cups (1 quart or 2 pints) A recipe calls for 1 cup of butter. One could press butter into a cup measure or one could simply weigh out 8 ounces of butter. A recipe calls for 1 # of flour. The flour must be weighed on a scale. A recipe calls for 1 cup of flour. The flour must be measured out in a measuring cup. Exercise: How would you measure these items in this recipe? ½ # flour _____________________________________ ½ c butter _____________________________________ 4 oz cheese _____________________________________ 1 med onion, diced ____________________________________ 32 oz milk _____________________________________ ½ oz dry mustard _____________________________________ ½ oz Worcestershire sauce __________________________________ EQUIVALENCY CHART

DEFINITION: teaspoon = tsp. = t tablespoon = Tbsp. = T ounce = oz cup = C pint = pt quart = qt gallon = gal pound = lb. = # LIQUID MEASURE: 3 tsp. = 1 T = ½ ounce 2 tbsp. = 1/8 cup = 1 ounce 4 tbsp. = ¼ cup = 2 ounces 8 tbsp. = ½ cup = 4 ounces 16 tbsp. = 1 cup = 8 ounces


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1cup = 8 ounces 2 cups = 16 ounces = 1 pint = 1 pound 4 cups = 32 ounces = 2 pints = 1 quart 16 cups = 128 ounces = 4 quarts = 1 gallon 1 # 10 Can = 6 lb. 10 oz. (average) = 13 Cups A PINT IS A POUND THE WHOLE WORLD ROUND! DRY MEASURE: 16 ounces = 1 pound 8 ounces = ½ pound 4 ounces = ¼ pound


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METRIC EQUIVALENTS Note: The general rule for measuring ingredients in metric amounts is to use metric measuring equipment (most scales and measuring cups are marked in both systems). For those times when it is necessary to convert between the metric and American systems, the following approximate equivalents can be used. Exact conversions are available in tables in On Cooking and Food Lover's Companion. 28 grams = 1 ounce 450 grams = 1 pound 1 kilo gram = 2.2 # (this is NOT 2# 2 oz) 5 ml = 1 tsp. 240 ml = 1 cup 960 ml = 1 quart 0* C = 32* F 81* C = 180*F 100*C = 212*F To convert FROM Fahrenheit TO Celsius: Subtract 32, then multiply by .555 ♦ Ounce to Decimal Equivalents

1 oz. = .06 # 9 oz. = .56 # 2 oz. = .12 # 10 oz. = .62 # 3 oz. = .18 # 11 oz. = .68 # 4 oz. = .25 # 12 oz. = .75 # 5 oz. = .31 # 13 oz. = .81 # 6 oz. = .37 # 14 oz. = .87 # 7 oz. = .43 # 15 oz. = .93 # 8 oz. = .50 # 16 oz. = 1.00 #


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A Method for doing Baker's Percentages with straight dough’s Step 1. Figure out the percentages if not already known by dividing each of the ingredients by the flour weight. For Example : 0.4 lb. salt called for in the recipe, 20 lb. of flour called for in the recipe. Divide 0.4 by 20 to get 0.02 or 2 %. Repeat with all ingredients. Step 2. Make a chart with the percentages on one side and weights on the other. The desired yield goes in the weight column under total. Baguette Dough Flour 100 % Water 67% Yeast 2.5% Salt 2.0% Total 53 lbs. Step 3. Add up the percentages Flour 100 % Water 67% Yeast 2.5% Salt 2.0% Total 171.5% 53 lbs. Step 4. Cross Multiply the percentage by the desired yield and divide by the total %. For Example to find the new flour weight, we multiply 100 X 53 lbs. then divide by 171.5 and we get 30.9 lbs. Flour 100 % 30.9 lbs. Water 67% Yeast 2.5% Salt 2.0% Total 171.5% 53 lbs.


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Step 5. To find the other weights you have two ways you can go. Either repeat step 4 for all of the ingredients. For Example 67 X 53 divided by 171.5 gives you 20.7 lbs for the new water weight.

Or you can just take the percentage and multiply it by the new flour weight for each ingredient. For Example 67% X 30.9 lbs gives you 20.7 lbs. You should end up with the same answer using either method. Flour 100 % 30.9 lbs. Water 67% 20.7 lbs. Yeast 2.5% .7725 lbs. Salt 2.0% 0.618 lbs. Total 171.5% 53 lbs. Recipes with more than one flour AP flour 65% Rye 35% Water 65% Salt 2% Yeast 2% 20 lbs. Total Flour = 65% + 35% = 100% Steps:

1. Find each flour weight using cross multiplication. 2. Add them together to find the total flour weight, then use the percentage times the total flour

weight to get each ingredient's weight. 3. Or use the cross multiplication method to find the weight for all ingredients.


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Advanced Baking Percentages

For a preferment or sourdough from the top down. Use this method when you know what amount of flour you want to ferment ahead of time. Problem: Find the preferment mix and final mix of the dough. We want 50 lb. of dough.

We make our baguette with 67% hydration, and an 8-hour poolish of 25 % of the total flour weight. We use 1.5 % total yeast.

Step 1: Write down what we already know about the total dough Total Dough Flour 100 % Water 67% Salt 2% Yeast 1.5% Preferment ---------- ----------- Total 50 lb. Step 2: Add up the percent column and cross multiply to find values for the weight column. Total Dough Flour 100 % 29.33 Water 67% 19.65 Salt 2% 0.59 Yeast 1.5% 0.44 Preferment ---------- ----------- Total 170.5 50 lb. Step 3: Now we work on the preferment values. We know the flour and water percentages for Poolish because we are good students. We look up the amount of yeast in an 8 hour preferment using the chart in Pro-Baking. Also total the percent column. Preferment Mix Flour 100% Water 100% Yeast 1% Total 201%


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Step 4: We want 25% of the total flour weight to be in the poolish. (From the original problem.) So multiply the weight of the flour needed in the total recipe and plug that into the Preferment flour value. (25% X 29.33 = 7.33). Solve for the other weight values now that you know the flour weight. Preferment Mix Flour 100% 7.33 Water 100% 7.33 Yeast 1% 0.07 Total 201% 14.73 Step 5: Figuring out the final mix. Subtract what is already in the poolish from the amount that you need for the total recipe to find the Final Mix amounts. For example Flour = 29.33 – 7.33 = 22.0 Final Mix : Flour 22.0 Water 12.32 Salt 0.59 Yeast 0.37 Preferment 14.73 Total 50.01 Step 6: Now finish out the Bakers percentages so that everything is neat and tidy, and you don’t have to go through this again the next time you want to change the recipe. Final Mix : Flour 100% 22.0 Water 56% 12.32 Salt 2.68% 0.59 Yeast 1.68% 0.37 Preferment 67% 14.73 Total 227.36% 50.01


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For a preferment or sourdough from the bottom up. Use this method when you know how much sourdough you want to put in the final mix. Problem: Find the elaboration schedule and final mix of the dough. We want 50 lb. of dough.

Our sour culture is fed 3 X a day with 100% Flour, 70 % Water and 20% sour culture. The final mix has 40 % sour levain in it. The total hydration is 65%. We have to put 0.2 % yeast in the final mix so that we are on schedule for the bake.

Step 1: Write down what we already know about the total dough Total Dough Flour 100 % Water 65% Salt 2.0% Yeast .2% Preferment ---------- ----------- Total 167.2% 50 lb. Step 2: Figure out the total dough weights using cross multiplication. You will use these to double check yourself later. Total Dough Flour 100 % 29.9 lb. Water 65% 19.44 lb. Salt 2.0% 0.60 lb. Yeast 0.2% 0.006 lb. Preferment ---------- ----------- Total 167.2% 50 lb. Step 3: Begin working with the feeding information. For Math purposes we ignore the amount of starter that is put into the feeding because in theory it is made up of the same percentage hydration as the feeding. In the given information we know we need 40 % starter in the final mix. So we solve for how much of that 40 % is water and how much is flour. Put 40 units in the total space. Feeding Mix Flour 100% Water 70% Total 170% 40 units.


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Step 4: Using Cross multiplication solve for the column. Feeding Mix Flour 100% 23.53 units Water 70% 16.47 units Total 170% 40 units. Step 5: Find the total amount of flour in the mix. Some of it is the Flour (100%) , some of it lives in the levain (23.53 units.) Add the two together to find the total amount of flour in the final mix. Flour in the Final dough mix = 100 + 23.53 = 123.53 Step 6: Find the final water percentage. We wanted a 65% hydration. 65% X 123.54 units = 80.30 units. Then subtract the amount of water that was in the starter. Water in the final dough mix= 80.30-16.47 = 63.83 % Step 7: Find the salt percentage by multiplying percentage we want (2.0%) by the amount of flour in the final dough mix. 2.0% X 123.53 = 2.47 Step 8: Repeat step 7 for the yeast. 0.2% X 123.53 = 0.25% Step 9: Put all this information in the Final Mix Chart. Add up the percentage column Final Mix Dough Flour 100 % Water 63.8% Salt 2.47% Yeast 0.25% Preferment 40% Total 206.52 % 50 lb. Step 10: Figure out the weights needed by using the cross multiplication method. Your answers for yeast and salt should match the total dough above. Final Mix Dough Flour 100 % 24.2 lb. Water 63.8% 15.45 lb. Salt 2.47% 0.60 lb. Yeast 0.25% 0.06 lb. Preferment 40% 9.68 lb Total 206.52 % 50 lb.


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Step 11: Figure out the feeding schedule to the point that you have enough starter on hand to build it. The desired yield for the feeding # 3 is the amount that you want to put in the dough. The desired yield for feeding #2 is the amount that you want to put in feeding #3. Feed # 3 Flour 100 5.09 lb. Water 70 3.56 lb. Starter 20 1.01 lb. Total 190 9.68 lb. Feed # 2 Flour 100 0.53 lb. Water 70 0.37 lb. Starter 20 0.11 lb. Total 190 1.01 lb. Feed # 1 Flour 100 Water 70 Starter 20 Total 190 0.11 lb.


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WHAT IS THE CALCULATED WATER TEMPERATURE? There are four factors which determine the final temperature of a fermenting dough. The temperature of the kitchen, the flour, the water or liquids, and the friction created in mixing. The optimum temperature for a dough is 78 F. For the most part, the baker does not have accurate temperature control over the kitchen or the flour, and the dough friction is controlled by gluten development needed in a recipe. Therefore, the single controlling factor is the water or liquids. There is a simple formula for calculating the water temperatures that will achieve a proper dough temperature. Measuring the temperature of the kitchen is as easy as an Indoor/Outdoor thermometer. For the flour, the baker can use an instant-read pocket thermometer plunged into the center. To calculate the friction, the average mixer increases the temperature of a dough one degree for every minute of mixing. The formula is: Temperature of flour at __________degrees Temperature of kitchen at __________degrees Temperature of friction at __________ degrees. plus Temperature of water at __________ degrees equals 240F


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Recipe Costing: Cost per unit, Total Recipe Cost, Cost per Portion Since food service operations purchase many of their ingredients in bulk quantities, it is often necessary to determine an accurate unit cost in order to accurately cost a recipe. Flour is purchased in 25, 50 and 100 lb. Bags, but it is often used in units of lbs. or ounces. Eggs can be purchased by the dozen or by the case. Baking Powder is shipped 4 - 10 lb. tubs to the case. Produce can be purchased by the flat, or by the case, etc. To determine the Unit Cost, divide the As Purchased Cost by the number of units

a. One dozen eggs costs $.95 b. To find the cost per egg: divide the cost per dozen eggs by the number of eggs in a dozen $.95 /

12 eggs = $ 0.079 Or when rounded to the nearest cent : $0.08 per egg.

c. A 50 lb. bag of bread flour costs $10.82 per bag. $ 10.82 / 50 lbs. = $0.2164 Or when rounded to the nearest cent : $0.22 per pound.

Steps: a. As Purchased Cost: Use Baking Specific Price List Handout b. To get Unit Cost: Divide As Purchased Cost by number of units purchased. c. Recipe Cost for each ingredient: Multiply amount times cost per unit. d. When necessary, convert to the same unit of measurement: 1 gal. = 128 oz. e. Total Recipe Cost: Add recipe cost for each ingredient. f. Cost per Portion: Divide total recipe cost by number of portions.

Example: Campagna

Amount Ingredient As Purchased Cost

Unit Cost Recipe Cost

15 lbs. Bread Flour $10.82 ÷ 50 lbs. $0.22 per lb. $3.30 9 lbs. Water 2 oz. Yeast $19.04 ÷ 25 lbs. $0.76 per lb. $0.10 4 3/4 oz. Salt $15.65 ÷ 50 lbs. $0.31 per lb. $0.09 4 3/4 oz. Rye Meal $22.14 ÷ 50 lbs. $0.44 per lb. $0.13

Total Recipe Cost:

$3.62

Yield: 18 1 lb. 6 oz. Loaves

Cost per portion:

$0.20


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1. Lean Dough

Amount Ingredient As Purchased

Cost Unit Cost Recipe Cost

3 quarts Water 4 3/4 oz. Fresh Yeast 11 lb. 8 oz. Bread Flour 3 oz. Salt 3 oz. S-500

Total Recipe Cost:

Yield: 30 9 oz. Country Loaves

Cost per portion:

2. Chocolate Chip Cookies

Amount Ingredient As Purchased Cost

Unit cost Recipe Cost

1 lb. 12 oz. Butter 1 lb. 12 oz. A.P. Shortening 2 lb. 8 oz. Sugar 1 lb. 14 oz. Brown Sugar 1 oz. Sea Salt 1 1/8 oz. Baking Soda 1 lb. 6 oz. Eggs 1 1/4 oz. Vanilla 4 lb. 12 oz. A.P. Flour 5 lb. Chocolate Chips

Total Recipe Cost:

Yield: 78 portions (#12 scoop)

Cost per portion:

Questions:

1. How do you find the cost for the eggs given that you know the cost per dozen? 2. If the amount for the baking soda were written in Tablespoons, how would you calculate the cost?

3. If you were not told how many portions the Chocolate Chip Recipe makes, but you know a #12 scoop

measures 2 3/4 oz. portions, how would you determine the number of portions in a batch?


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Rolling-In Procedure For Danish and Croissant Dough

1. Mix dough very briefly(done by mixer station). Spread dough on a plastic-wrapped sheet pan(done by

laminator toward the end of production). Cover with plastic. Chill for 2 hours until dough has same consistency as chilled butter or freeze.

2. Using a dough hook(or by hand if soft), cream butter with flour until smooth and without lumps. Spread on

parchment into a 16" x 12" rectangle. Chill till firm yet pliable. 3. Place dough on floured bench. Roll dough to 17”x 25”. Place butter on left half of dough. Fold remaining

dough over top of butter. Press firmly together by hand. 4. "Butter in" (not counted as a fold). Flour and roll the dough. Roll to 22" width. 5. Place dough on floured sheeter; fold line along edge of sheeter. Roll from #30 to #10, one step at a time. 6. Fold in thirds. Use rolling pin to flatten a little. The first fold is complete. 7. Rotate dough one-quarter turn. Roll to 22" width. Flour and roll from #30 to #10. Fold in thirds. Flatten a

little and imprint with 2 fingers. The second fold is complete. 8. Place dough on floured sheet pan and allow it to relax in the walk-in. 9. Place dough on floured sheeter. Roll to 22" width. Fold line along edge of sheeter. Flour and roll from #30

to #10. Fold in thirds. Rotate dough one-quarter turn. Roll from #30 to #25. Cut exactly in half. Wrap. Label with type of dough, date, and your "mark". Place in freezer, but not on top of anything unfrozen.

10. Thawed dough will be rolled down to #4 or 5 before being cut for croissants or pastries. 11. If hand rolling your lamination, roll dough down to 48" x 20" each time before folding. Twenty minutes rest

between each fold is necessary.


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BRAIDING SEQUENCE The following are braiding sequences using different numbers of strands. Always remember that braid numbers are 1 through the number of strands you have. When you move a strand, the strands are automatically re-number from left to right. 3-STRAND BRAID: 4-STRAND BRAID: 1 over 2 2 over 3 3 over 2 4 over 2 1 over 2 1 over 3 3 over 2 repeat… repeat… 5-STRAND BRAID: 6-STRAND BRAID 2 over 3 6 over 1, first time only, then: 5 over 2 2 over 6 1 over 3 1 over 3 repeat… 5 over 1 6 over 4 7-STRAND BRAID: repeat… 1 over 4 to the right 7 over 4 to the left repeat… 8-STRAND BRAID 8 under 7, over 1, first time only then: 2 under 3, over 8 1 over 4 7 under 6 over 1 8 over 5 repeat…


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What is …”S-500” ? 1. What does S-500 do for the bread?

- it produces a “no-time” dough. - it gives dough tolerance by strengthening and protecting the gluten in the event of over-mixing and over-

proofing. - it ensures the yeast has enough to feast on and crusts brown nicely because it contains dextrose. - it gives the final product greater volume. - it increases shelf-life of the final product by emulsifying water and fats, which improves moisture

retention, thus preventing staling. 2. What is in S-500?

- Wheat flour - Diacetyl tartaric acid ester of mono and di-glycerides: an emulsifier from vegetable fats. It helps

combines the fats and water in a dough, lubricating the gluten strands which strengthens them, thus preventing staling.

- Soya oil. - Dextrose: feeds the yeast and produces a golden crust by caramelizing in the oven. - Ascorbic acid: known as vitamin C. It is a slow oxidizing agent. - Fungal amylase: an enzyme. IT is an organic substance made in the laboratory. Acts a catalyst. - L-cysteine hydrochloride: an amino acid. Originally derived from horse hooves, it is now made in the

laboratory. It is a reducing agent and increases stretchability. - Azodicarbonamide (ADA): a fast-oxidizing agent.


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BAKING AND PASTRY TERMS Almond Paste: Almonds and simple syrup or sugar grounds to a paste (approximately 50/50 sugar to

almonds). See label. Apricot Glaze: An apricot syrup that is brushed on pastries to seal and improve appearance. Baking Ammonia: Ammonium bicarbonate and carbonate, activated by heat and moisture; must be cooked

through; dissolved completely Baking powder: A chemical leavening agent containing bicarbonate of soda, acid, and cornstarch. Batter: A mixture of liquids and flour that can be leavened or unleavened. Bench rest: The period allowed between cutting and molding dough. Sometimes referred to as

intermediate proof. Benzoate of soda: A preservative. Bran: The outer coating of the wheat berry, mostly fiber in content. Bran flour: 20% bran, all the germ and all the endosperm left in the flout. Bread flour: High-gluten flour from spring wheat; free from bran and germ. Brioche: A rich sponge dough with the addition of a large proportion of butter. Butter cream: Combination of pasteurized eggs or while and butter whipped on high speed. Italian,

French, or American. Buttermilk: Milk left at 75 where it increases in lactic acid; the solids and whey separate. Cake flour: a low protein bleached flour taken from soft winter wheat. Carbon dioxide: Gas formed during periods of fermentation due to the action of yeast or chemical

leaveners, baking powder, and/or baking soda. Chiffon method: To leaven a batter with stiffly whipped egg whites. Mixture may contain baking powder. Coagulation: The firming of proteins due to heat or chemical properties. Condensed milk: Milk that has moisture evaporated and 40% to 50% sugars is added. Corn starch: One of the most easily digested starch foods; cooks transparently; should always be

dissolved in cold water before adding to hot. Corn Syrup: An invert sugar, not as sweet as cane sugar. Cream of Tartar: Made from tartar deposits from fermented grape juice; used as an acid in the preparation

of commercial baking powder.


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Croissant: A laminated lean-type dough. Dessert syrup: 1 to 1 simple syrup which is mixed with 50% water and flavored to taste Docking: To perforate a dough with holes to release some of the gases in the cooking process; e.g.,

puff pastry. Dough cutter: A wide rectangular metal blade, mounted with a wooden handle; used for scraping meat

blocks and cutting dough’s. Sometimes referred to as a bench scraper. Evaporated milk: Milk heated to evaporate some moisture and then homogenized. Fermentation: Yeast converting starch and sugars to CO2 and alcohol (used to leaven breads). Feuilletage: Puff pastry. Folding (to fold in): The use of the hand when combing two or more mixtures without the loss of air. Fondant: Sugar cooked to soft ball stage 240F, cooled to 110F and folded until partially re-

crystallized Gelatinization: The firming and setting of starch molecules due to heat. Gluten: The substance formed when liquid is added to the protein in flour (glutenen and glianden) Hi-ratio shortening: Vegetable shortening with monoglycerides and diglycerides added to improve

emulsifying properties. Homogenized: Forced through tiny holes to break up fat at high pressure and substance will not separate;

e.g., milk Icing comb: A flat, triangular blade with grooved edges used to create grooved surfaces on icings,

creams, and frostings. Invert sugar: A combination of sucrose or glucose and levulose. A sugar that resists crystallization. Italian meringue: A stiff meringue made from adding soft ball sugar syrup to whipping egg whites. Lean dough: A yeast dough that contains little or no sugar or fat. Leavening: A physical, chemical or biological method of creating air pockets in a dough or batter. Meringue: A mixture of egg whites and sugar whipped to peaks. Italian, common, and Swiss. Milk powder: Heating milk to evaporate most of the moisture by spreading in heated rollers or spraying

into a heated chamber. Old dough: Overly-fermented dough. High in alcohol and CO2; yeasts are dying. Pasteurized: Liquid heat – or acid-treated to kill harmful bacteria (process used in milk and dairy

products)


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Puff pastry: A laminated unleavened dough used to make Napoleon’s, Ste. Honore, etc. S-500: Malt, dehydrated sponge dough and milk enzymes to speed and sustain fermentation. Shortening: Hydrogenated fats used to replace butter. Simple syrup: 1 to 1 ration of sugar and water brought to a boil. Sourdough: Bread or starter made from natural yeast fermenting in flour and liquid. Sponge: A combination of liquid, yeast, and flour to form a loose dough which is used as a base

from producing bread. Streusel: A topping of butter, sugar, flour, and shortening, blended together. Thermal death point: Refers to the temperature when yeast is no longer active; dies at 138F Tunneling: Long, irregular holes that form in a batter as a result of overmixing. Yeast: A microscopic plant, used to aerate breads and pastries. Young dough: A yeast-raised dough in which the gluten has not properly developed; underfermented. Zest: Outer skins of citrus fruits.


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Terms: AP (As Purchased): The condition or cost of an item as it as it is purchased or received from the supplier. AP Weight: As Purchased Weight - the weight of an item as it comes in the door, before trimming

and/or cooking. EP Weight: Edible Portion Weight - the weight of food after cooking and/or trimming AP Cost: Cost of food before cooking and/or trimming or the cost of food items before being divided

into smaller units. (i.e. a Case of butter vs. a single pound). Unit Cost: Cost paid for one of those specified units. FC%: Food Cost Percent - ratio of money spent on food as compared to food sales. Menu Price: The price charged on a menu. Percent: The amount out of each hundred. Thirty percent would mean 30 out of 100. Percent is

determined by dividing the number that is the part, by the number that is the whole. (Usually the smaller number divided by the larger number.) If a restaurant is running a 30% food cost, out of every $100 in food sales, $30 is spent on food.

Recipe Yield: Total amount that a recipe will make in either portions or weight. NOT TO BE

CONFUSED WITH: Yield %: The percentage of a purchased product that is edible/useable.


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List of Recommended Books – B & P Dept. Chefs

The Village Baker, Joe Ortiz The Bread Baker's Apprentice - Peter Reinhart Crust and Crumb, Peter Reinhart Bread by Jeffrey Hamelman Artisan Bread Across America – Maggie Gleiser (recipes generally don’t work, but it’s a good read) Six Thousand Years of Bread – H.E. Jacob Special and Decorative Breads – Roland Bilheux Special and Decorative Breads – Alain Couet, Eric Kayser How Baking Works – Paul Figioni Understanding Baking - Joseph Amendola The Baker’s Manual, Joseph Amendola The Professional French Pastry Series, Bilheux and Escoffier The Professional French Bread Series, Bilheux and Escoffier On Food And Cooking, Harold McGee Pg. 226-249, 273-326, 367-425 Becoming a Pastry Chef - Andrew McLaughlin Candy Freak by Steve Almond Grand Finales: The Art of the Plated Dessert –Tish Boyle, Timothy Moriarty Grand Finales: A Neoclassic View of Plated Desserts–Tish Boyle, Timothy Moriarty Grand Finales: A Modernist View of Plated Desserts–Tish Boyle, Timothy Moriarty Creative Compositions by Andreas Heil Petits Gateaux by Ecole Lenote Any Books by Pierre Herme On Food and Cooking – Harold McGee Physiology of Taste – Jean Anthelme Brillat- Savarin Salt: A World History – Mark Kurlansky Guns, Germs, and Steel : The Fates of Human Societies by Jared Diamond The Complete Technique – Jacques Pepin Fast Food Nation – Eric Schlosser Bread Baker’s Guild of America: bbgh.com Retailers Baking Association- www.rbanet.com


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http://www.rbanet.com/

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almond filling - neci online · preparation 1. use the straight dough method. soak the cornmeal in...

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