Baking And Pastry Recipes.pdf 2y1v4w

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BAKING AND PASTRY ARTS PROGRAM STANDARD FORMULAS / RECIPES

: Formulas : 0 : January 2009 : 1



FRENCH BREAD Yields about six 460g loaves

AMOUNT 960 mL 28 g 1.8 kg 28 g METHOD OF PRODUCTION:

INGREDIENT Warm water Active dry yeast Bread flour Salt Straight Dough Method 2 minutes on speed 1 8 minutes on speed 2 400°F 20 minutes for rolls 30 minutes for loaves

Certificate in Baking and Pastry Arts Fundamentals



SOFT DINNER ROLLS Yields about thirtysix 30g rolls

AMOUNT 312 g 11 g 625 g 10 g 60 g 30 g 30 g 30 g 60 g

METHOD OF PRODUCTION:

INGREDIENTS Water Active dry yeast Bread flour Salt Granulated sugar Dry milk solids (DMS) Shortening Unsalted butter, softened Eggs Egg wash Straight dough method 1 minute on speed 1 10 minutes on speed 2 400°F 1215 minutes




PIZZA DOUGH Yields 455 g dough (good for one 8inch pizza)

AMOUNT 4 g 5 g 5 g 285 g 30 g 15 g 180 g METHOD OF PRODUCTION:

INGREDIENT Instant yeast Granulated sugar Salt Bread flour Vegetable oil Honey Warm water Straight Dough Method Ferment 1.5 hours 500°F




FOCACCIA Yields two halfsheet pans AMOUNT 22 g 12 g 1080 g 20 g 150 g 700 g 50 g 10 g

INGREDIENT Sugar Instant yeast Bread flour Salt, divided Finely chopped onion Warm water Olive oil, divided Fresh rosemary, crushed and divided

MOP: Straight Dough Method Use half of the olive oil, salt and rosemary  for topping the dough before baking. 400°F / 3035 minutes




CINNAMONRAISIN BREAD Yield: 2 loaves AMOUNT 458 g 4 g 250 mL 42 g 42 g 42 g 11 g 5 g 106 g

INGREDIENTS Bread flour Instant yeast Milk, warm Unsalted butter, softened Granulated sugar Eggs, room temperature Salt Cinnamon Raisins

MOP: 1. Combine the flour and yeast. Add the milk, butter, sugar, eggs, and salt. 2. Proceed to the following mixing speed & times: Speed 1 for 3 minutes. Speed 2 for 5 minutes 3. Add the raisins and mix for 1 minute at medium speed. 4. Add the cinnamon and mix for 20 seconds at low speed. The dough will be slightly soft. 5. Cover the dough and let it rise for about 1 hour. 6. Punch the dough, fold gently, then divide into 2 portions. Carefully form oval shapes then cover and let it proof for 30 minutes. 7. Apply egg wash on the loaves, then bake at 350ºF for 30 minutes.




HONEYWHEAT BREAD Yields 4  loaves AMOUNT 420 mL 20 g 340 g 200 g 23 g 240 mL 570 g 570 g

INGREDIENTS milk salt honey unsalted butter, softened instant yeast warm water whole wheat flour bread flour egg wash

MOP : 1. Combine milk, salt, honey, and butter. Heat to 115ºF then set aside. 2. Combine the flours in a mixer bowl, then set aside about a cup of the mixed flour. Add in the yeast and mix well. 3. Pour the warm milk mixture into the flour mixture and mix by hand first until ingredients are somewhat combined. 4. Transfer to the mixer and knead at low speed using the dough hook. 5. Add the reserved flour if necessary. Dough should be smooth, elastic, and slightly sticky. 6. Cover and let rise until doubled (about 4560 minutes) 7. Punch down and portion into 4 equal pieces. 8. Form each piece into an oval loaf. Brush with egg wash. Proof for  30 minutes. Preheat the oven to 400ºF. 9. Slash the bread and bake for about 30 minutes.




CIABATTA Yields 4 loaves Poolisch AMOUNT 1 g 360 g 340 g

INGREDIENTS Active dry yeast Water Bread flour

MOP: 1. In a large bowl, dissolve the yeast in the water. Stir in the flour by hand. 2. Cover with plastic wrap. Let stand at room temperature for 1524 hours. Dough AMOUNT 3 g 480 g 25 g 675

INGREDIENTS Active dry yeast Water Salt Bread flour

MOP: 1. Dissolve the yeast in the water. Mix the dissolved yeast into the poolisch. 2. Combine the salt and bread flour and mix well. 3. Gradually add the flour and mix by hand until well incorporated. Do not work the dough. It will be very wet and sticky. 4. Let the dough proof in the bowl at room temperature for about 1 hour, until doubled. 5. With the dough still in the bowl, flour your hands and picking up the dough from the bottom, fold the 2 opposite sides in toward the center. Repeat, with the 2 other sides. Cover and proof for 30 mins. 6. Turn out the dough on a a heavily floured surface. Fold all 4 sides in toward the center the same way as you did in the previous step. This




time, place the dough in a welloiled bowl and place the folded dough back inside. Cover and proof for another 30 minutes. 7. Turn the dough out on a heavily floured surface again. Carefully stretch the dough into a rectangle, about 8”x16”. The dough will be very sticky and full of bubbles; be careful not to deflate or work it as you shape. 8. Cut the dough into 4 equal pieces. With wellfloured hands and additional flour on the work surface, carefully stretch each piece into an oblong shape. 9. Transfer each piece onto a wellfloured sheet pan. Proof in a warm location for about 30 minutes, or until doubled in size. In the meantime, preheat your oven to 425°F. 10. Place the dough in the oven and quickly spray the sides of the oven with water to generate steam. Bake for about 30 minutes until nicely browned, spraying the sides with water 2 more times.




STARTER

AMOUNT 202 g 125 g 4 g pinch

INGREDIENT Bread flour Water Salt Instant yeast

MOP: Mix on speed 1 for 4 minutes. Cover and let stand at room temperature for at least 12 hours.




SUNDRIED TOMATO BREAD Yields 2 loaves AMOUNT 485 g 235 g 9 212 g 70 g 1 g 1 g 35 g 10 g

INGREDIENT Bread flour Water Instant yeast Starter Sundried tomatoes, chopped Dried rosemary Dried basil Olive oil Salt

MOP: Autolyse / Straight Dough Method 1. Ferment 4560 minutes, folding every 15 minutes 2. Let rest for 30 minutes before shaping. 3. Divide into 2 equal pieces and shape into round loaves. 4. Place on prepare baking sheets. Cover and proof 30 minutes. 5. Preheat oven to 400°F. 6. Slash the tops and bake for about 30 minutes 7. Spray water on the sides of the oven during the first 10 minutes.




CHOCOLATE CHERRY BREAD Yield: 2 loaves AMOUNT 450 g 329 g 84 g 4 g 7 g 30 g 95 g 180 g

INGREDIENT Bread flour Water Starter Instant yeast Salt Cocoa powder Dried cherries Chocolate chips

MOP: Autolyse / Straight dough mixing method 1. Ferment 4560 minutes, folding every 15 minutes 2. Let rest for 30 minutes before shaping. 3. Divide into 2 equal pieces and shape into round loaves. 4. Place on prepares baking sheets. Cover and proof 30 minutes. 5. Preheat oven to 400°F. 6. Apply egg wash on the tops and bake for about 3540 minutes.




BRIOCHE

AMOUNT 278 g 52 g 2230 g 25 g 250 g 24 pieces 1390 g

INGREDIENTS Warm milk Active dry yeast Bread flour Salt Sugar Eggs Unsalted butter, softened

MOP: 1. 2. 3. 4. 5.

Combine milk and yeast. Set aside until yeast is activated. Add both flours on top of slurry. Add sugar and salt on top of flour. Add 18 eggs first. Using paddle attachment mix on low speed for one minute just to incorporate ingredients. 6. Mix on medium high speed until dough pulls cleanly away from the sides of the bowl, about 810minutes. 7. Add the remaining 6 eggs, slowly until the dough again pulls away from the side of the bowl, about 610minutes. 8. Add the softened butter pieces in slowly and mix until incorporated. 9. Allow the dough to double in volume then punch down and refrigerate overnight. 10. Portion into 50g pieces. Shape while chilled, as instructed. Proof for 20 minutes. 11. Apply egg wash then bake at 400°F until golden brown (baking time depends on temperature of the dough).




YEAST DOUGHNUTS Sponge AMOUNT 23 g 360 mL 340 g

INGREDIENT Active dry yeast warm milk bread flour

Mix all ingredients then let it rise in a warm place for about 30 minutes. Dough AMOUNT 20 g 120 mL 115 g 5 g 6 pcs 115 g 455 g

INGREDIENT Active dry yeast Warm milk Granulated sugar Salt Zest of 1 lemon Egg yolks Unsalted butter, softened Bread flour Vegetable oil for frying Cinnamon sugar

MOP: 1. Dissolve yeast in warm milk then add the sponge. 2. Mix in the sugar, salt, lemon zest, egg yolks, and butter. 3. Gradually add the flour and knead for 510 minutes. Dough must be soft but you should be able to roll it out. 4. Form dough into a rectangle then place on a paperlined baking sheet. Rest the dough for about 1 hour. 5. Roll the dough out ½ inch thick then cut out doughnuts using cookie cutters. 6. Set doughnuts aside to proof until doubled in volume. 7. Heat about 4 inches of oil to about 340ºF. Fry one at a time, 2 mins per side. 8. Remove, drain on paper towels, then roll in cinnamon sugar.




CAKE DOUGHNUTS AMOUNT 45 g 110 g 4 g 22 g 2 g 7 g 45 g 15 g 500 g 20 g 250 g

INGREDIENT Shortening Granulated sugar Salt DMS Ground nutmeg Vanilla Whole egg Egg yolks All purpose flour Baking powder Water Oil for frying

MOP: Creaming method 1. Combine first 5 ingredients and mix at medium high speed. 2. Combine vanilla with egg and egg yolks then add to creamed mixture. Mix until well blended. 3. Combine flour and baking powder then add half of it to the creamed mixture. Mix at low speed just until flour is absorbed. 4. Pour in the water and mix at low speed until water is incorporated. 5. Add in remaining flour mixture and mix at low speed until flour is absorbed and dough is smooth. 6.  Place the dough in between two sheet of plastic wrap and pat down into a rectangular shape. Let it rest for 15 minutes. 7.  Roll out the dough evenly to about 1 cm thick. Cut out the doughnuts with cutters. Gather the scrap dough and let it rest for a while before rolling it out and cutting again. 8. Let the doughnuts rest for a few minutes before frying in very hot oil.




CROISSANT DOUGH AMOUNT 336 g 28 g 14 g 420504 g 14 g 336 g

INGREDIENTS Milk, warmed Light Brown Sugar Active Dry Yeast APF Salt Unsalted Butter

MOP:

1. Combine first 3 ingredients and set aside for 5 minutes to activate the yeast. 2. When yeast has foamed, add 400 g APF and mix at low speed with a dough hook until dough is smooth and very soft (about 5 minutes). 3. Turn out dough onto worktable and knead it, adding as much flour as necessary, until it is slightly sticky but still soft. 4. Form the dough into a square, wrap in plastic, and chill for about 45 minutes. This is the detrempe. 5. Pound and form butter into a square. Keep in the chiller in the meantime. This is the beurrage. 6. Roll out the detrempe into a square that is ¼” thick. (Check if the size of the detrempe will allow the beurrage to be enclosed completely.) 7. Put the beurrage in the center of the detrempe and fold each of the corners in to completely enclose it. 8. Carefully roll the package until it is 23 times its original length. Be careful not to tear the dough. STOP rolling if the dough begins to feel soft and CHILL it for about 20 minutes. 9. When dough has lengthened, make a letterfold, pressing down and making sure it is even on both side and neatly folded. This is the first turn. 10. Make a total of 4 turns, making sure to chill well in between each turn. When all 4 turns have been completed, wrap in plastic and chill for at least 2 hours and a maximum for 18 hours.




DANISH DOUGH

AMOUNT 120 mL 120 mL 11 g 285 g 255 g 100 g 6 g 1.5 g 15 g 94 g 455 g

INGREDIENTS Warm water (110°F) Whole milk, scalded and cooled to 110°F Instant  yeast Bread flour All purpose flour Granulated sugar Salt Cinnamon Unsalted butter, softened Eggs Unsalted butter, cold but slightly softened

MOP : 1. Combine water and milk then add yeast. 2. Combine flours, sugar, salt, and cinnamon. 3. On speed 1, add warm liquid mixture, softened butter, and eggs until a soft dough is formed. 4. Mix dough on speed 2 for 3 minutes, 5. Shape the dough into a rectangular disk, wrap in plastic, then chill. 6. Do steps 613 in making croissant dough.




RASPBERRY DANISH Yields 16 Danishes AMOUNT 1 recipe 200 g 3 g 200 g 1 pc 680 g 115 g 20 mL 5 mL

INGREDIENTS Danish dough Granulated sugar Cinnamon Chopped walnuts Egg,slightly beaten Raspberry jam Confectioner’s sugar, sifted Milk Vanilla extract

MOP : 1. Divide the dough into 2. Work with 1 portion first, set aside 2 nd portion for later use. 2. Roll out dough into a 4” x 24” rectangle that’s ¼”thick. Trim edges. 3. Combine sugar, cinnamon, and walnuts in a bowl. 4. Brush dough with beaten egg and evenly sprinkle sugar mixture over half of the dough rectangle. 5. Fold the unfilled half over the sugar mixture and lightly roll a rolling pin over the dough. 6. Cut the dough crosswise into 8 ½” thick strips. 7. Gently pull each strip lengthwise to stretch it slightly. Twist it over and over until tightly wound. 8. Coil the twisted dough around itself to form a spiral and place the spirals on a parchmentlined sheet. 9. Let spirals rise at 85°F for 3045 minutes. Preheat oven to 400°F. 10. Make an indentation in the center of each spiral and fill with some jam. 11. Bake spirals for 1012 minutes. 12. Whisk together confectioner’s sugar, milk, and vanilla until a smooth, thick icing forms. 13. While the spirals are still hot, drizzle with icing.




APRICOT LEKVAR AMOUNT 227 g 325 g 114 g 2 g

INGREDIENTS Dried apricots Water Sugar Lemon zest

MOP: 1. In a saucepan, let the dried apricots soften in the water for about 10 minutes. 2. Bring the water to a boil, cover the pan and simmer over low heat for about 15 minutes. 3. Process the apricots and the remaining liquid, sugar, and lemon zest until smooth. 4. Put back apricot mixture into the saucepan and simmer, mixing constantly for 10 minutes until it thickens and turns deep orange. Cool completely. APRICOT DANISH SLIPS 1. 2. 3. 4. 5. 6.

Roll the dough into a rectangle 12”x9”, 1/8” thick. Spread the apricot lekvar over half of the dough (length wise). Fold the dough in half then gently pat down the dough so it sticks to the filling. Cut the dough crosswise into even rectangles. Cut a 3” slit down the center of each rectangle. Spread the slit open then “slip” one end of the rectangle through to form a twisted shape. 7. Cover the slips with plastic wrap and allow to rise about 1 hour. 8. Preheat oven to 375°F. 9. Place a pan of boiling water in the oven, then bake the slips for about 1518 minutes. 10. Make a sugar glaze with about 30 g powdered sugar, a little water and a little lemon juice. 11. When slips are done, immediately brush the slips with the sugar glaze. Cool completely.




CHOCOLATERASPBERRY DANISH BRAID Yields 1 braid AMOUNT ½ 75 g 15 g 34 Tbsp

INGREDIENTS Danish dough Chocolate, chopped Unsalted butter, softened Raspberry jam Sliced almonds

MOP : Melt the chocolate and butter together and allow to cool to room temperature. SHAPING THE  BRAID: 1. Roll the dough into a rectangle, 14” x 10”, 1/8” thick. 2. Mark the rectangle 3” inches in from both 14” sides. There should be a 4” wide space in between. 3. Mark 1” from the top and 1” from the bottom to make borders. With a sharp knife, cut through the 3”side margins of dough on the diagonal at 1” intervals. Cut off the excess dough at the 4 corners. 4. Spread the cooled chocolate mixture evenly over the the 4”wide space. Put it in the chiller for about 10 minutes to set the chocolate. 5. Spread  raspberry jam evenly on top of the chocolate. 6. Brush egg wash all over the dough. Fold the 1”borders (what you made in step 3) over the filling, then fold the diagonal strips alternately. Seal the are where they overlap by brushing the dough with a little water & pressing gently. 7. Brush the braid with some egg wash (egg and water), then scatter a few sliced almonds down the center. Cover the dough and allow to rise about 30 minutes. Preheat your oven to 375ºF. 8. Bake it for about 2030 minutes.




DANISH CINNAMON WREATH Yields 1 wreath AMOUNT ½ 100 g

INGREDIENTS Danish dough Cinnamon sugar Finely chopped walnuts

MOP: 1. Roll the dough into a 18” x 6”  rectangle that is about 1/8” thick. 2. Spread a little egg wash on the surface of the dough, then sprinkle the cinnamon sugar. 3. Roll the dough into a tight roll, then carefully roll it outsome more with your palms to lengthen it to about 20”. 4. Place the roll on a prepared baking sheet and form it into a ring, making sure the seam is at the bottom.  Make the ends meet and seal hem well by pushing one into the other. 5. Make 1/2” cuts at a 45degree angle, turning the cuts to the side, alternating between left and right. 6. Brush with egg wash and let it proof  for about 20 minutes. Preheat oven to 400°F. Bake for  3035 minutes.




CLASSIC PUFF PASTRY – Small Quantity ( yields 567 g) Détrempe AMOUNT 28 g 196 g 4 g 5 g

INGREDIENT Cold unsalted butter APF salt vinegar Ice cold water

AMOUNT 199 31

INGREDIENT Cold unsalted butter APF

Beurrage

CLASSIC PUFF PASTRY – Large Quantity (yields 1.134 kg) Détrempe AMOUNT 56 g 392 g 8 g 10 g

INGREDIENT Cold unsalted butter APF salt vinegar Ice cold water

AMOUNT 398 g 62 g

INGREDIENT Cold unsalted butter APF

Beurrage

QUICK PUFF PASTRY Yields 567 g AMOUNT 255 g 185 g 35 g

INGREDIENTS Cold unsalted butter, cubed APF Cake flour Ice cold water

ALMOND PASTE



AMOUNT 284 g 284 g 142 g 60 mL 240 mL


INGREDIENTS Dried blanched almonds Powdered sugar Granulated sugar Corn syrup Water

MOP: 1. Make a sugar syrup with by placing the water, sugar, and corn syrup in a saucepan. Stir it to combine. Bring it to a boil and let it boil for a few seconds. Let it cool. 2. Place the almonds in a food processor and process them to a fine powder. Add the powdered sugar. With the food processor running, slowly add the sugar syrup until the mixture forms a paste. 3. Store the almond paste tightly covered. If you will be storing it for more than a week, store in the refrigerator ALMOND CREAM FILLING (Remonce) AMOUNT 56 g 56 g 56 g 50 g 14 g

INGREDIENTS Almond paste Sugar Unsalted butter, softened Egg, room temp. Vanilla APF

MOP : 1. In a food processor, pulse together the almond paste and sugar until mixture is fine. 2. Add the butter and process until incorporated. Scrape down the sides. 3. Add the egg, vanilla, and flour, then pulse until just blended. It will be soft.




BISCUITS Yields 2400 g AMOUNT 300 g 300 g 30 g 37 g 10 g 225 g 100 g 250 g

INGREDIENTS Bread flour All purpose flour Sugar Baking powder Salt Butter Eggs Milk

MOP: Biscuit method Brush w/ egg wash, top accordingly 400ºF / 1518 minutes Variations: Cheese Biscuits : Add 180 g grated cheddar cheese. Herb Biscuits : Add 30 g fresh chopped herbs.




FRUIT SCONES AMOUNT 200 g 200 g 50 g 4 g 24 g 160 g 100 g 60  g 180 g MOP:

INGREDIENTS Bread flour Pastry flour Sugar Salt Baking powder Unsalted butter Dried fruit such as raisins or cranberries Eggs Milk Biscuit method 400ºF / 1518 minutes




NUTTY CHOCOLATE CHIP SHORTCAKES AMOUNT 370 g 3 g 50 g 20 g 2 g 115 g 130 g 50 g 240 mL 47 g

INGREDIENTS APF Salt Sugar Baking powder Baking soda Unsalted butter, cold &cubed Chocolate chips Nuts, finely chopped Buttermilk Egg

MOP: Biscuit method 400°F / 1518 minutes




LEMONPOPPY SEED MUFFINS Yields more than 12 muffins AMOUNT 248 g 293 g 142 g 255 g 60 g 30 g 369 g 9 g 30 g MOP :

INGREDIENTS Unsalted butter Sugar Grated zest of 2 lemons Heavy cream Eggs Vegetable oil Lemon juice APF Baking powder Poppy seeds Creaming method 375ºF /  2530 minutes




MORNING GLORY MUFFINS 12 muffins AMOUNT 397 g 347 g 2 g 9 g 1.5 g 99 g 156 g 156 g 198 g 155 g 78 g 227 g 225 g 5 g

INGREDIENT APF Sugar Cinnamon Baking soda Salt Dessicated coconut Raisins Carrots, grated Apples, grated Pineapple Walnuts, chopped Eggs Vegetable oil Vanilla

MOP : Modified muffin method 375°F / 30 minutes




DOUBLE CHOCOLATE MUFFINS AMOUNT 300 g 340 g 500 g 150 g 750 g 15 g 5 g 625 g 350 g

INGREDIENT Unsalted butter Sugar Semisweet chocolate Eggs Flour Baking soda Salt Milk Chocolate chips

MOP:    Creaming method 375°F / 2530 minutes




CORN MUFFINS AMOUNT 300 g 300 g 90 g 30 g 45 g 12 g 120 g 500 g 30 g 180 g

INGREDIENT Pastry flour Cornmeal Sugar Baking powder DMS Salt Eggs, beaten Water Corn syrup Unsalted butter, melted

MOP:  Muffin method 375°F / 1520 minutes




HUSH PUPPIES (DeepFried Cornbread) AMOUNT 480 g 240 g 12 g 18 g 6 g 60 g 240 g 200 g 400 g

INGREDIENT Yellow cornmeal APF Baking powder Salt Black pepper Granulated sugar Onions, minced Eggs Milk

MOP : Muffin method Drop small scoops into hot oil (375°F), allowing the batter to “swim” freely. Fry until golden brown. Remove from oil and drain. Serve immediately




BANANA BREAD Yields 1 loaf AMOUNT 192 g 227 g 200 g 280 g 280 g 10 g 2 g 4 g 70 g

INGREDIENTS Unsalted butter Sugar Eggs Very ripe bananas Lemon juice All purpose flour Baking powder Baking soda Salt Walnuts

MOP: Creaming method 375°F / 4050 minutes




CRANBERRY ORANGE BREAD Yields 1 loaf AMOUNT 240 g 150 g 9 g 2 g 100 g 240 g 60 g 5 g 120 g

MOP :

INGREDIENT APF Sugar Baking powder Salt Eggs Milk Unsalted butter, melted Vanilla Cranberries Zest of 1 orange Muffin method 375°F / 4050 minutes




ZUCCHINI BREAD Yields 1 loaf AMOUNT 87 g 120 g 307 g 3 g 3 g 3 g 3 g 1 g 240 g 187 g 67 g MOP :

INGREDIENT Eggs Vegetable oil Granulated sugar Vanilla Cinnamon Salt Baking soda Baking powder APF Zucchini, coarsely grated Walnuts, chopped Muffin method 375°F / 5060 minutes



PAIN D’EPICES Yields 1 loaf . AMOUNT 110 g 110 g pinch 7 g 3 g 3 g 3 g Pinch Pinch 3 g 44 g 165 g 110 g 55 g MOP :


INGREDIENT Pastry flour Rye flour Salt Baking soda Baking powder Ginger Anise Cinnamon Cloves Orange zest Currants Honey Hot water Unsalted butter, melted Muffin method 375°F / 4050 minutes




BASIC PANCAKE AND WAFFLE BATTER INGREDIENTS Pastry flour Sugar Salt Baking powder Eggs Egg yolks Milk Melted butter or oil Egg whites MOP :

PANCAKE 225 g 30 g 2 g 15 g 100 g 450 g 55 g

WAFFLE 225 g 30 g, divided 2 g 15 g 55 g 340 g 112 g 85 g

Pancakes: Muffin method Waffles : Muffin method, but fold meringue at the end




CREPES Yields about 50 pcs AMOUNT 250 g 250 g 60 g 15 g 375 g 1000 g 150 g MOP:

INGREDIENTS Bread flour Cake flour Sugar Salt Eggs Milk Oil or melted butter Muffin method Let the batter rest for at least 30 minutes before using it.




FLOUR  TORTILLAS Yields about 12 pieces AMOUNT 360 g 10 g 3 g 240250 g

INGREDIENTS APF Baking powder Salt Warm water

MOP: Muffin method Let the dough rest for at least 30 minutes.




SOUR CREAM COFFEECAKE Yields one cake FILLING: AMOUNT 12 g 6 g 180 g 120 g 30 g

INGREDIENTS All purpose flour Cinnamon Brown sugar Pecans, chopped Unsalted butter, melted

CAKE: AMOUNT 120 g 240 g 100 g 5 mL 210 g 1 g 4 g 4 g 240 g

INGREDIENTS Unsalted butter Granulated sugar Eggs Vanilla Cake flour, sifted Salt Baking powder Baking soda Sour cream

MOP: 1. To make the filling, blend all the ingredients together in a small bowl, then set aside. 2. To make the cake, do the creaming method. 3. Spoon half of batter as evenly as possible into a greased pan. Top with half of the filling. Cover with the remaining batter then top with the remaining filling. 4. Bake at 350°F for about 3540 minutes.







CHOCOLATE CHERRY COFFEECAKE AMOUNT 200 g 300 g 180 g 180 g 60 g 340 g 60 g 6 g 6 g 140 g 170 g 60 g 225 g

INGREDIENT Eggs Sugar Milk Sour cream Honey APF Cocoa powder Baking powder Baking soda Finely chopped nuts Melted unsalted butter Grated fresh beets Dried cherries soaked in 100 g liquid

Yields 1 cake

MOP: Modified muffin method 375°F / 4050 minutes




LEMON TEA BREAD Yields 1 loaf AMOUNT 90 g 300 g 100 g 120 g 180 g 4 g 3 g 120 g MOP :

INGREDIENTS Unsalted butter Sugar Eggs Milk APF Baking powder Salt Zest of 1 lemon Lemon juice Creaming method 350°F / 3540 minutes




APPLE CINNAMON CAKE Yields 1 cake AMOUNT 227 g

113 g 2 2 g 113 g 6 g 2 g pinch 100 g 60 g

INGREDIENTS Apples, peeled and cored Poaching Liquid Cinnamon sugar Granulated sugar Eggs Vanilla extract APF Baking powder Ground cinnamon Salt Melted unsalted butter Halfandhalf or its substitute

MOP: 1. Grease and flour 1 9inch cake pan. 2. Poach the apples in the liquid for about 15 minutes, then remove and let cool. Slice into thin wedges and toss in cinnamon sugar to coat. 3. Arrange the apples evenly on the bottom of the tube pan. 4. Whip the sugar, eggs, and vanilla until light and foamy. 5. Sift together the flour, baking powder, cinnamon, and salt. Fold into the egg mixture. 6. Combine the melted butter with the halfandhalf. Add to the batter slowly and mix only once. 7. Pour batter into prepared tube pan.  Bake at 350ºF for about 40 minutes or until baked through. Let cool. Poaching Liquid: 480 g 227 g A few drops

Water Sugar Lemon juice




CHOCOLATE CHIP COOKIES Yields about 36 cookies (25 g each cookie) AMOUNT 150 g 120 g 120 g 4 g 90 g 5 g 300 g 4 g 75 g 250 g

INGREDIENTS Unsalted butter Brown sugar Granulated sugar Salt Eggs Vanilla All purpose flour Baking soda Walnuts, chopped Chocolate chips MOP : MAKEUP: BAKING :

Creaming method Drop method 375ºF / 15  minutes




OATMEAL RAISIN COOKIES

Amount 227 g 114 g 114 g 227 g 2 284 g 312 g 15 g 2 g 284 g

Ingredient Butter Granulated sugar Brown sugar Honey Whole eggs Cake flour Oatmeal Baking powder Baking soda Raisins

MOP : Creaming method MAKEUP : Drop method BAKING : 375ºF / 1214 minutes




SOUR CREAM FUDGE COOKIES Yields about 36 cookies AMOUNT 175 g 4 g 4 g 3 g 70 g 255 g 85 g 85 g 155 g 155 g 100 g 115 g 5 g 255 g MOP:

INGREDIENTS Bread flour Baking powder Baking soda Salt Cocoa powder Semisweet chocolate, chopped Unsweetened chocolate, chopped Unsalted butter Granulated sugar Brown sugar Eggs Sour cream Vanilla Chocolate chips Creaming method 350°F / 15 minutes





INGREDIENTS Unsalted butter OR half butter and half shortening Brown sugar Eggs Vanilla All purpose flour Cake flour Baking soda Salt Walnuts, chopped

BROWN SUGAR NUT COOKIES Yields about 48 cookies

MOP : Creaming method MAKEUP : Drop method BAKING : 375ºF / 12 14 minutes




PEANUT BUTTER COOKIES Yields 4 doz cookies AMOUNT 227 g 227 g 227 g 95 g 340 g 425 g 6 g 6 g 9 g

INGREDIENTS Unsalted butter Brown sugar Granulated sugar Eggs Peanut butter All purpose flour Baking soda Baking powder Salt

MOP:  Creaming method MAKEUP:  Molded method BAKING: 375ºF / 1012 minutes




CINNAMON COOKIES (“Snickerdoodles”) AMOUNT 500 g 250 g 250 g 90 g 625 g 5 g 10 g 30 g MOP : MAKEUP:

BAKING:

INGREDIENTS Unsalted butter or half butter and half shortening Granulated sugar Brown sugar Eggs Pastry flour Salt Cinnamon Milk Creaming method Form into balls. Roll in cinnamon sugar. Flatten slightly. 375ºF / 1214 minutes




NUT CRESCENTS AMOUNT 227 g 80 g 30 g pinch 5 g 250 g 180 g

INGREDIENTS Unsalted butter Caster sugar Brown sugar Salt Vanilla Bread flour Semifine chopped nuts

%

MOP : Creaming method MAKEUP: Molded method BAKING: 350°F / 20 minutes Roll in powdered sugar while warm. Variation: Jam Thumbprints




FUDGE BROWNIES Yields batter for 1 9”x13” rectangular pan

MOP:

1. 2. 3. 4. 5.

AMOUNT INGREDIENTS 60 g Unsweetened chocolate, chopped 145 g Semisweet chocolate, chopped 290 g Unsalted butter 200 g Eggs 260 g Sugar 2 g Salt 10 g Vanilla 115 g Bread flour 50 g Walnuts, chopped Melt the chocolate and butter together over medium heat. Set aside. Blend the eggs, sugar, salt, and vanilla, but do not over mix. Add the chocolate mixture to the egg mixture and blend. Fold in the flour and nuts just until incorporated. Pour into foillined and greased pan and bake at 325°F for about 40 minutes.




BUTTERSCOTCH BARS AMOUNT 120 g 350 g 100 g 10 g 240 g 10 g 5 g 50 g

INGREDIENTS Unsalted butter Brown sugar Eggs Vanilla APF Baking powder Salt Chopped nuts

MOP: 1. Melt the butter over medium heat. 2. Remove from heat then add the sugar. Let it cool. 3. Add the eggs and vanilla and beat until well combined. 4. Fold in the flour, baking powder, salt, and walnuts. 5. Spread batter evenly in a prepared pan and bake at 375°F for 2025 minutes. Be careful not to overbake it.




PECAN BARS Sweet Tart Dough AMOUNT 175 g 160 g 120 g 25 g 420 g

INGREDIENTS Unsalted butter Powdered sugar Egg yolks Whole eggs APF

MOP : Creaming method Chill for about 20 minutes before rolling out. Filling: AMOUNT 225 g 120 g 210 g 55 g 480 g 60 g

INGREDIENTS Brown sugar Unsalted butter Honey Sugar Pecans Cream

MOP: 1. Grease very well the bottom and sides of a rectangular pan. 2. Roll out the sweet tart dough to fit the sides and bottom of the pan, 3. Prick the surface of the dough, then bake at 350°F for about 1520 minutes. 4. For the filling, combine the first 4 ingredients in a saucepan and bring to a boil. 5. Remove from the heat then stir in pecans and cream. Pour the filling into the baked crust. 6. Bake at 350°F for about 1520 minutes. Cool completely before cutting.




ESPRESSO ALMOND BISCOTTI AMOUNT 305 g 5 g 5 g 4 g 1 g 1 g 155 g 80 g 45 g 95 g 120 g 2 g 3 g

INGREDIENTS APF Coffee powder Ground coffee beans Baking powder Baking soda Salt Slivered almonds Brown sugar Granulated sugar Eggs Vegetable oil Vanilla extract Almond extract

MOP: 1. In a mixing bowl, whisk together the flour, coffee powder, coffee beans, baking powder and soda, salt, and almonds.  Set it aside. 2. Blend the 2 sugars and eggs on medium speed until slightly thick. 3. On low speed, gradually add the oil, vanilla, and almond extracts. 4. Add the dry ingredients and mix just until combined. 5. Form the dough into a log approximately 15”x4” and place on a lined baking sheet. 6. Brush the log with egg wash, then sprinkle with sugar. 7. Bake at 350°F for about 30 minutes until firm, or until firm and lightly  browned. 8. Let the log cool for about 10 minutes, then cut crosswise on the diagonal into ¾” pieces. Place the slices, cut side down, on the same sheet pan. 9. Return to the oven and bake for 68 minutes on each side. Cool.




ALMOND MACAROONS AMOUNT 60 g 125 g 60 g 25 g A few drops

INGREDIENTS Powdered almonds Confectioner’s sugar Egg whites Caster sugar Almond extract

MOP: 1. Process the almonds and confectioner’s sugar in a food processor until very fine. 2. Whip the egg whites to soft peaks. Add the sugar and whip until stiff and glossy. 3. Fold the dry ingredients and almond extract into the egg whites. 4. Pipe the batter into mounds , then dust with confectioner’s sugar and let stand for 1015 minutes. 5. Bake at 350°F for 810 minutes until browned nicely and well risen.




LANGUES DE CHAT AMOUNT 175 g 85 g 85 g 125 g 3 g 150 g 50 g MOP: MAKEUP: BAKING:

INGREDIENTS Unsalted butter Caster sugar Powdered sugar Egg whites Vanilla Cake flour Bread flour Creaming method Bagged method 400ºF / 810 minutes




PECAN LACE COOKIES AMOUNT 325 g 270 g 406 g 325 g 270 g

INGREDIENTS Brown sugar Unsalted butter Corn syrup APF Pecans, finely chopped

MOP: 1. Combine sugar, butter, and corn syrup in a saucepan. Boil. 2. Mix the flour and nuts together. 3. Let the mixture come to a rolling boil for a full 3 minutes. Remove from heat then stir in flournut mixture. Pour into a pan and cool completely. 4. Use a small scoop to make equalsized balls of dough. Flatten the balls of dough and place on a silicone mat or paperlined sheet pans. 5. Bake at 325°F, about 1518 minutes,  until very dark and no longer moist in the center. Remove and shape as desired.

TUILE BATTER AMOUNT 114 g 114 g 114 g 114 g

INGREDIENTS Butter Powdered sugar Egg whites Pastry flour MOP :

Creaming method Stencilled method 375°F / 35 minutes, depending on size




SCOTTISH SHORTBREAD AMOUNT 510 g 15 g 170 g 340 g 170 g 2 g

INGREDIENTS Unsalted butter Vanilla extract Powdered  sugar Bread flour Cake flour Salt

MOP: 1. Combine the butter, vanilla and powdered sugar in a mixing bowl, then beat until creamy. 2. Incorporate the flours and salt at low speed. Scrape down the sides then transfer onto a sheet of plastic wrap then pat down into a rectangle. Chill until firm enough to be rolled out. 3. Roll out the dough carefully until it measures out to about 16”x12”. 4. Transfer the dough to a lined baking sheet then bake at 400°F for about 30 minutes or until golden brown. 5. While it is still warm, cut the rectangle lengthwise into 4 strips and crosswise into 5 pieces. Let it cool  completely before handling any further.




ICEBOX COOKIES AMOUNT 250 g 250 g 250 g 250 g 125 g 8 g 8 g 750 g MOP: MAKEUP: BAKING:

INGREDIENTS Unsalted butter Shortening Granulated sugar Powdered sugar Eggs Vanilla Salt Pastry flour Creaming method Icebox method 375°F / 1012 minutes

Chocolate Dough : Add 125 g melted unsweetened chocolate.




RUGELACH AMOUNT 282 g 58 g 2 g 340 g 260 g 227 g 175 g

INGREDIENTS Bread flour All purpose flour Salt Butter Cream cheese Raspberry jam Pecans, chopped Cinnamon sugar Egg wash

MOP: 1. Sift together flours and salt. 2. Combine butter and cream cheese using a paddle attachment on medium speed. Add sifted ingredients on low speed until just combined. 3. Scale out dough into equal portions. Shape into disks, wrap with plastic, then refrigerate until cool enough to roll out. 4. Roll out each disk on a lightly floured surface or in between plastic wrap to approximately 14 inches in diameter and 1/16 inches thick. 5. Spread jam evenly and sprinkle with pecans and cinnamon sugar. 6. Cut into 12 wedges then roll each one into a crescent. 7. Transfer to a prepared sheet pan, lightly brush with egg wash, then sprinkle with cinnamon sugar. 8. Bake at 375°F for about 10 minutes.




CHOCOLATE SANDWICH COOKIES AMOUNT 335 g 165 g 85 g 125 g 4 g 415 g 85 g MOP: MAKEUP: BAKING:

INGREDIENTS Unsalted butter OR half butter and half shortening Granulated sugar Powdered sugar Eggs Vanilla Cake flour Cocoa powder Creaming method Bagged method 375ºF / 10 minutes

ASSEMBLY: 1. Select cookies of the same size and shape. 2. Place a small amount of jam, icing, or ganache in the center of half of the cookies. 3. Sandwich with the other half of the cookies.




OLDFASHIONED POUND CAKE Yields 1 cake AMOUNT 225 g 7 g 200 g 178 g 2 g 220 g

INGREDIENTS Cake flour Baking powder Unsalted butter Granulated sugar Salt Eggs MOP: Creaming method 350°F / 4550 minutes

Marble Pound Cake: Melt 114 g of bittersweet or semisweet chocolate. Cool. Get 2/3 of the batter then fold in cooled melted chocolate thoroughly. Gently pour chocolate batter in the plain batter then swirl with a few strokes. Do not over blend! Bake as directed.




YELLOW BUTTER CAKE Yields 1 cake AMOUNT 180 g 195 g 2 g 112 g 225 g 9 g 225 g 4 g MOP:

INGREDIENTS Unsalted butter Sugar Salt Eggs Cake flour Baking powder Milk Vanilla Creaming method 350°F / 2530 minutes

Variation: UpsideDown Cake 1.Increase eggs to 122 g. Decrease milk to 138 g. Add 2 g lemon or orange extract or a pinch of lemon zest when creaming the butter and sugar. 2. Grease the bottom of the pan with butter then spread with pan spread. 3. Arrange fruits on top of pan spread you may use pineapple rings, sliced peaches or a mix. Pour in cake batter. Bake. 4. Turn cake out of pan 5 minutes after taking it out of  the oven.

Pan Spread :

112 g brown sugar 42 g  granulated sugar 30 g  corn syrup or honey water, as needed




RUM CAKE Yields 1 cake AMOUNT 227 g 7 g 152 g 263 g 3 g 5 g 5 g 104 g 104 g 120 g

INGREDIENTS Cake flour Baking powder Unsalted butter Sugar Salt Grated orange zest Grated lemon zest Eggs Egg yolks Milk

MOP : Creaming method 350ºF / 30 minutes Add rum syrup right after baking. Rum Syrup: 200 g water 150 g sugar 150 g rum 50 g unsalted butter




CHEESECAKE Yields 1 8inch cake Crust: AMOUNT 47 g 57 g 30 g

INGREDIENTS Graham cracker crumbs Brown sugar Butter, melted

MOP: 1. Combine all the ingredients, then press onto the bottom of the prepared pan. Filling: AMOUNT 567 g 170 g 2 g 142 g 14 g 75 g 7 g

INGREDIENTS Cream cheese Sugar Salt Eggs Egg yolks Heavy cream Vanilla

MOP: 1. Combine first 3 ingredients and mix on medium speed with the paddle attachment until the mixture is completely smooth. 2. Whisk the eggs and egg yolks together then add them to the cream cheese mixture in four additions, beating well after each addition. 3. Add the heavy cream and vanilla and mix until fully incorporated. 4. Pour batter into pan. Tap pan gently to release air bubbles. 5. Bake in a bain marie at 325°F until center of cake is somewhat set (about 1 hour). 6. Cool cake completely in its pans, then wrap in plastic and refrigerate overnight to fully set.




HIGHRATIO WHITE CAKE Yields 2 cakes AMOUNT 395 g 376 g 15 g 11 g 180 g 98 g 128 g 10 g 225 g

INGREDIENTS Granulated sugar Cake flour Baking powder Salt Milk Eggs Egg whites Vanilla Unsalted butter, soft

MOP : Twostage method / 350ºF for 3035 minutes 1. 2. 3. 4. 5.

Combine dry ingredients. Combine liquid ingredients. Blend the butter with the dry ingredients. Add half of the liquid ingredients and mix for 3 minutes. Add the remaining liquid ingredients in 3 additions, mixing for 2 minutes after each addition. 6. Pan and bake.

HIGHRATIO YELLOW CAKE Yields 2 cakes


INGREDIENTS Granulated sugar Cake flour Baking powder Salt Milk Eggs Egg yolks Vanilla Unsalted butter, soft




MOP : same as above DEVIL’S FOOD CAKE Yields 2 cakes AMOUNT 300 g 50 g 6 g 9 g 6 g 400 g 174 g 5 g 200 g 350 g MOP :

INGREDIENTS Cake flour Cocoa Salt Baking powder Baking soda Granulated sugar Shortening Vanilla Eggs Milk Twostage method 350°F / 2530 minutes




CLASSIC GENOISE Yields 1 halfsheet pan AMOUNT 330 g 180 g 180 g 30 g

INGREDIENTS Eggs Granulated sugar Cake flour, sifted Butter, melted

MOP: Warm foaming method / 350ºF 1. Whisk the eggs and sugar together over a bain marie, until it reaches about 100°F. 2.  Continue to whip the eggs in a mixer (med speed) until tripled in volume. 3. Quickly but carefully fold flour into egg mixture by hand. 4.  Pour the melted, cooled butter around the edges of the bowl and fold in quickly. 5.  Spread batter immediately onto a paperlined sheet pan. Bake for about 8 minutes at 350ºF, until brown and springy. Chocolate Genoise : Sift 30 g cocoa powder with the flour.




VANILLA SPONGE CAKE Yields 2 cakes AMOUNT 180 g 330 g 480 g 8 g 6 g

INGREDIENTS Cake flour, sifted Granulated sugar Eggs Vanilla extract Cream of tartar

MOP : 1. 2. 3. 4.

5. 6. 7. 8.

Line the cake pans with parchment paper but do not grease. Sift the flour and 180g sugar together. Separate the eggs. Whip the yolks and vanilla until a ribbon forms. Beat the egg whites until foamy then add the cream of tartar and 30 g sugar. Whip at medium speed until egg whites are glossy but not dry. Fold the egg yolks into the egg whites quickly but carefully. Sprinkle the remaining sugar over the mixture and fold carefully. Sprinkle the flour and fold it in in three portions. Pan and bake for about 2530 minutes. Let the cakes cool in their pans for about 2 hours.

Chocolate Sponge Cake : Sift 30 g cocoa powder along with the flour.




BISCUIT JOCONDE Yields 1 halfsheet pan

AMOUNT 85 g 75 g 25 g 120 g 80 g 10 g 30 g

INGREDIENTS Powdered almonds Powdered sugar Cake flour Whole eggs Egg whites Sugar Unsalted butter, melted

MOP: 1. Mix together powdered almonds, confectioner’s sugar, and cake flour in a bowl. 2. Add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. 3. Whip the egg whites with the sugar until they form firm peaks. 4, Gently fold the egg mixture into the whipped egg whites. 5. Fold in the melted butter. 6. Carefully spread on a lined baking sheet and bake at 400°F for 15 minutes or until golden and firm to the touch.




CHIFFON CAKE Yields 1 cake AMOUNT 340 g 5 g 228 g 72 g 180 g 180 g 4 g 142 g

INGREDIENTS Cake flour Baking powder Sugar Egg yolks Vegetable oil Water Vanilla Egg whites

MOP: Chiffon mixing method / 375ºF 1. Sift the flour, baking powder, and half of the sugar together. 2. Combine the egg yolks, oil, water, and vanilla. 3. Add the egg yolk mixture gradually to the dry ingredients. Mix until all egg mixture is incorporated. 4. Whip the egg whites in a mixer. Gradually add the remaining half of the sugar and beat until medium peaks form. 5. Fold the meringue into the egg yolks in 2 additions. 6. Pan and bake for about 3035 minutes. Chocolate Chiffon Cake : Use 200 g cake flour & 40 g cocoa powder. Orange Chiffon Cake :

Add the grated zest of 1 orange in step 2. Substitute orange juice for the water, but add it after all the dry ingredients have been incorporated with the eggs.




CARROT CAKE Yields 1 cake AMOUNT 330 g 7 g 165 g 7 g 2 g 1 g 185 g 153 g 193 g 58 g

INGREDIENTS Sugar, divided in 2 Salt Bread flour Cinnamon Baking powder Baking soda Eggs Oil Carrots, grated Walnuts, chopped

MOP : 350ºF 1. 2. 3. 4. 5. 6.

Combine all dry ingredients and half of sugar. Whip eggs & remaining sugar until the ribbon stage. Gradually add the oil until evenly blended. Gradually add the dry ingredients, mixing at low speed. Fold in the grated carrots and chopped walnuts. Pan and bake about 50 minutes.




ANGEL FOOD CAKE Yields 1 cake AMOUNT 360 g 105 g 1 g 480 g 9 g 10 g

INGREDIENTS Sugar Cake flour, sifted Salt Egg whites Cream of tartar Vanilla

MOP : 1. Combine half of the sugar, cake flour, and salt. 2. Beat the egg whites until foamy, then add the cream of tartar. Gradually add the sugar and vanilla then beat until stiff. 3. Sift the dry ingredients over the egg whites and fold in carefully. 4. Pan and bake for about 4555 minutes. 5. Remove from the oven and immediately invert the pan onto the neck of a bottle. Cool the cake completely. Chocolate Angel Food Cake : 1. Combine 30 g cocoa powder and 60 g warm water. 2. Whip the egg whites, as in step 2. 3. Whisk a very large spoonful of egg whites into the cocoa mixture. Fold this into remaining egg whites. 4. Proceed with step 3.




LEMON CAKE Yields 2 cakes AMOUNT 427 g 113 g 9 g 553 g 427 g 302 g 302 g 118 g

INGREDIENTS APF Cornstarch Baking powder Unsalted butter Powdered sugar Zest of 2 lemons Egg yolks Egg whites Sugar

AMOUNT 60 g 300 g

INGREDIENTS Lemon juice Powdered sugar

Lemon Syrup

MOP: Combination creaming/sponge method 1. Sift together the flour, cornstarch, and baking powder. 2. Cream the butter, powdered sugar, and lemon zest until smooth and light in color. 3. Add the egg yolks a few at a time, beating well after each addition. 4. In a separate bowl, whip the egg whites at low speed  until frothy. Then whip at medium speed while gradually adding the sugar. Whip until medium peaks form. 5. Fold a third of the meringue into the egg yolk mixture  to lighten it. Then gently fold in remaining egg whites. 6. Pour batter into prepared pans and bake at 350°F for about 5060 minutes. 7. Whisk together the lemon juice and powdered sugar until smooth. Brush the cakes with the syrup while they are still warm.




HAZELNUT SPONGE CAKE Yields 4 cakes AMOUNT 270 g 220 g 240 g 360 g 120 g 80 g 80 g 110 g MOP :

INGREDIENTS Unsalted butter Sugar Egg yolks Egg whites Sugar Cake flour Cocoa power Ground hazelnuts, toasted Combination creaming/sponge method 325°F / 40 minutes




ORANGE POPPY SEED CAKE Yields 4 cakes AMOUNT 450  g 450 g 12 g 8 g 200 g 910 g 1140 g 420 g 30 g 680 g 720 g 5 g 2 g 120 g MOP:

INGREDIENTS Bread flour Cake flour Baking soda Baking powder Poppy seeds Unsalted butter Sugar Zest of  3 oranges Egg yolks Vanilla Sour cream Egg whites Salt Cream of tartar Sugar Combination creaming/sponge method 350°F / 4045 minutes




SACHER BISCUIT Yields 4 cakes AMOUNT 600 g 680 g 340 g 170 g 170 g 170 g 170 g 400 g 840 g

INGREDIENTS Egg yolks Granulated sugar Bread flour Cake flour Cocoa powder Ground hazelnuts Dark chocolate Unsalted butter Egg whites

MOP: 1. Whip egg yolks with 240g sugar until light and fluffy. 2. Sift flours and cocoa powder together, then mix in ground hazelnuts. 3. Melt the chocolate and butter together. Keep warm. 4. Whip the egg whites to a  foam. Gradually add the remaining sugar and whip to stiff peaks. Fold the yolk mixture into the egg whites, then fold in  the dry ingredients. Fold in the chocolate mixture. 5. Divide the batter evenly among the prepared pans. Bake at 375°F for about 20 minutes.




BASIC BUTTERCREAM Yields about 500 g AMOUNT 160 g 320 g 2 g

INGREDIENTS Butter Powdered sugar Vanilla

MOP: 1. With the paddle attachment, cream the butter until light and fluffy. 2. Gradually add the sugar, 1 cup at a time. 3. Add vanilla and beat until smooth and light. FUDGE ICING Yields about 600 g AMOUNT INGREDIENTS 500 g Powdered sugar, sifted pinch Salt 30 g Light corn syrup 40 g Shortening, melted 96 g Hot water 10 g Vanilla MOP: 1. Blend first three ingredients and beat until smooth. 2. Add shortening and blend well. 3. Add water and vanilla then blend well. Use while warm. CHOCOLATE FUDGE ICING : Sift 120 g cocoa powder with powdered sugar. Add 60 g melted unsalted butter with shortening. WHIPPED GANACHE AMOUNT 500 g 400 g

INGREDIENTS Chocolate, finely chopped Cream

MOP: 1. Scald the cream, then pour it over  the chocolate. Let it stand for a few    seconds before mixing. Mix until smooth. Chill until firm.




4. Whip the ganache until light and fluffy. Do not over whip.




ITALIAN BUTTERCREAM AMOUNT 454 g 116 g 227 g 907 g

INGREDIENTS Granulated sugar, room temperature Water, room temperature Egg whites, room temperature Unsalted butter, soft but cold

MOP: 1. Combine 340 g sugar with the water in a saucepan and bring to a boil. Cook until mixture reaches 240°F (soft ball stage). 2. Meanwhile, place egg whites in the mixer bowl. 3. When sugar syrup has reached 230°F, whip the egg whites on medium speed until frothy. Add remaining sugar and beat the meringue to medium peaks. 4. When sugar syrup reaches 240°F, add it to the meringue in a slow, steady stream while whipping on medium speed. 5. Whip on high speed until stiff, then lower to medium speed and whip until completely cool. This is BOILED ICING. 6. Check if meringue is completely cool! Add butter in chunks, mixing until fully incorporated after each addition. This is now ITALIAN BUTTERCREAM. FRENCH BUTTERCREAM AMOUNT 680 g 120 g 240 g 910 g

INGREDIENTS Granulated sugar Water Egg yolks Unsalted butter, room temperature

SWISS BUTTERCREAM AMOUNT 480 g 795 g 5 g 1195 g

INGREDIENTS Egg whites Sugar Salt Unsalted butter




PÂTE À CHOUX AMOUNT 604 g 304 g 18 g 18 g 454 g 604 g MOP: 1. 2. 3. 4. 5.

INGREDIENTS Water Unsalted butter Salt Sugar Bread flour Eggs

Combine first 4 ingredients and bring to a boil. Remove from heat. Add flour all at once and stir vigorously. Return to heat and cook briefly until mixture leaves the sides of the pot. Mix with an electric mixer (paddle) to cool. Add eggs ¼portions at a time. Mix until soft peaks form.




PASTRY CREAM Yields 1.12 L AMOUNT 1 L 15 g 85 g 140 g pinch 220 g 60 g MOP: 1. 2. 3. 4. 5. 6. 7.

INGREDIENTS Milk Vanilla Cornstarch Sugar Salt Eggs Unsalted butter

Combine milk and vanilla then bring to a boil. Whisk cornstarch, sugar, and salt together in a bowl. Gradually add eggs and whisk until smooth. Temper egg mixture with the hot milk. Cook over medium heat until mixture thickens. Stir in butter. Mix until completely blended in. Pour in a bowl and cover surface directly with plastic wrap. Cool over an ice bath. Chill.

Variations: Chocolate Pastry Cream : For every 300 g warm pastry cream, stir in 100 g melted dark chocolate. Coffee Pastry Cream: Add 8 g instant coffee powder or 6 g coarsely ground coffee to the milk. Pastry Cream Mousseline: For every 500 g cold pastry cream, fold in 250 g whipped heavy cream.




FLAKY PIE DOUGH Yields pastry for 1 pie shell AMOUNT 184 g pinch pinch 113 g 3752 g 7 g

INGREDIENTS Pastry flour Salt Baking powder Unsalted butter, cold Ice water Cold vinegar

MOP: Biscuit method Prebake at 350°F for 2025 minutes




CHOCOLATE SHORT DOUGH AMOUNT 68 g 227 g 1 3 mL 305 g 12 g

INGREDIENTS Granulated sugar Unsalted butter Whole egg Vanilla extract Bread flour Cocoa MOP : Creaming method Prebake at 350°F for 2025 minutes




BASIC PIE DOUGH AMOUNT 340 g 3 g 91 g 91 g

MOP :

INGREDIENTS APF Salt Unsalted butter Shortening Cold water, as needed Biscuit method Prebake at 350°F for 15 minutes




APPLE PIE AMOUNT 2 recipes 6 150 g 50 g 60 g 30 g 3 g 2 g 2 g 15 g 15 g

INGREDIENTS Basic Pie Dough Granny Smith apples, peeled, cored & sliced Granulated sugar, divided in 2 Unsalted butter Water Cornstarch Salt Nutmeg Cinnamon Lemon juice Butter, melted Egg wash

MOP: 1. Use one recipe to line the pie pan and the other for the top crust. 2. Prebake the bottom crust at 350°F for 20 minutes. 3. Saute the apples in the butter and half of sugar until slightly soft. 4. Mix the water and cornstarch then add to the apples. Bring to a simmer until thick. 5. Remove from heat then mix in remaining ingredients. 6. Fill the pie shell with the apple mixture. Brush the rim of the dough with egg wash. 7. Roll out the dough for the top crust and place it over the filling. Crimp the edges to seal and cut a few vents on top. Brush with egg wash. 8. Bake at 400°F, about 45 minutes or until filling bubbles and crust is browned.




BANANA CREAM PIE Yields one 9inch pie AMOUNT 1 recipe 680 mg 170 g 5 g 57 g 85 g 57 g 28 g 227 g

INGREDIENTS Basic pie dough Milk Sugar Vanilla Cornstarch Eggs Egg yolks Butter Bananas, sliced Sweetened whipped cream

MOP: 1. Roll out pie dough and line pie pan. Line the shell with parchment paper and weigh down with dry beans. Bake the pie shell at 350°F for about 15 minutes. Remove beans and paper and continue baking for about 5 minutes. Cool completely. 2. Combine 510 g with 85 g of sugar and the vanilla. Bring mixture to a boil. 3. Meanwhile, combine remaining sugar with the cornstarch, then add the remaining milk, the eggs, egg yolks, and whisk to blend. 4. Temper egg mixture with the hot milk. Cook for about 2 minutes then remove from heat. 5. Whisk in the butter, then strain the mixture. 6. Pour the half of the hot filling into the baked pie shell. Cover with a layer of bananas, then top with the remaining filling. 7. Cover the surface of the filling directly with plastic wrap. Cool. 8. Cover the entire surface decoratively with sweetened whipped cream. Serve.




PECAN  PIE AMOUNT 165 g 60 g pinch 200 g 250 g 5 g 150 g

INGREDIENTS Brown sugar Unsalted butter Salt Eggs Corn syrup Vanilla extract Pecans, chopped

MOP: 1. Blend the sugar, butter, and salt with the paddle attachment. 2. Add eggs bit by bit, and mix until thoroughly combined. 3. Add corn syrup and vanilla. Blend well. 4. Place pecans in 8 or 9inch prebaked pie shell then pour liquid mixture onto nuts. 5. Bake at 375ºF for 3540 minutes.




QUICHE LORRAINE Yields 1 whole tart or 45 tartlets AMOUNT 1 recipe 175 g 1 g Pinch Pinch 85 g 100 g 100 g

INGREDIENTS Flaky pie dough Cream Salt White pepper Nutmeg Egg yolks Bacon, diced, cooked, and drained Gruyere cheese or Emmenthal, diced

MOP: 1. Combine cream, salt, pepper, nutmeg, and egg yolks. Blend thoroughly. 2. Distribute bacon and cheese evenly over the bottom of the shells. 3. Pour custard on top. Bake at 375°F for about 30 minutes.




EMPANADAS Yields 12 pieces AMOUNT 2 recipes 1012 g 120 g pinch 1 pc pinch pinch 340 g To taste To taste pinch pinch pinch

INGREDIENTS Flaky pie dough, but use whole wheat flour instead of cake flour Oil Onions, chopped Sugar Garlic clove,  minced Paprika Cumin Ground beef Salt Pepper Chili powder Dried thyme Dried oregano Egg white

MOP: 1. Cook the meat filling according to the order of the ingredients above. Cool thoroughly before using to fill the dough. 2. Divide dough into 12 equal pieces, then roll into 6inch circles. 3. Fill each circle with about 2 Tbsp cooled meat filling. Use egg white to seal the empanada. Chill for about 20 minutes. Meanwhile, preheat the oven to 425°F. 4. Place empanadas on a greased or paperlined baking sheet then bake for 20 25 minutes or until they start to turn golden brown. Allow to cool for about 10 minutes out of the oven before eating.




CHOCOLATE TRUFFLE TART Yields 1012 tartlets AMOUNT 454 g 15 g 142 g 85 g 15 g 145 g 145 g

INGREDIENTS Chocolate short dough Cream Sugar Dark chocolate, melted Egg yolks Vanilla Dark chocolate, chopped Cream

MOP: 1. 2. 3. 4. 5.

Roll out dough and line tart pan. Bake shell for about 10 minutes at 350°F. Remove and allow shell to cool. For the filling, combine cream and sugar and bring to a boil. Combine melted chocolate and egg yolk, then pour in cream and sugar mixture. Add in vanilla extract. 6. Fill shell to the top and bake at 325°F for about 1820 minutes, until filling is set but not dry. Cool completely. 7. Meanwhile, bring cream to a boil and pour over chopped chocolate. Allow to sit for about 1 minute before stirring. Pour over cooled tart.




LEMON TART Sweet Tart Pastry AMOUNT 1 15 g 5 g 185 g 75 g Pinch 114 g

INGREDIENTS Egg yolk Cream Vanilla extract APF Powdered sugar Salt Cold unsalted butter

MOP: 1. Whisk egg yolk, cream, and vanilla in a small bowl. Set aside. 2. Combine flour, sugar, and salt in a bowl. 3. Cut the butter into the flour until fine, then add liquid ingredients. Mix just until dough comes together. 4. Form into a disk with plastic wrap and chill for about an hour. 5. When firm, roll out large enough to line tart pan. Chill for 20 minutes. 6. Blind bake for 25 minutes at 375ºF. Remove foil and weights and bake for 10 minutes more.




Lemon Curd AMOUNT 200 g 100 g 225 g

Pinch 114 g 45 g

INGREDIENTS Egg yolks Whole eggs Granulated sugar Juice of 4 lemons Zest of  1 lemon Salt Unsalted butter, cubed Cream

%

MOP: 1. Whisk egg yolks and whole eggs until combined. 2. Add sugar and whisk until combined. 3. Add lemon juice and zest and whisk until combined. 4. Transfer mixture to a saucepan, add the butter cubes, and cook over     medium low heat. Stir constantly and cook until curd thickens to a saucelike consistency (170°F). 5. Pour mixture through a strainer, then stir in the cream. Pour the curd into warm tart shell. 6. Bake tart for about 1015 minutes, until filling is shiny and center is not quite set. Cool to room temperature before cutting.




APPLE STRUDEL using PHYLLO AMOUNT 360 g 8 mL 120 g 30 g 3 g 1 g 4 sheets 80 mL 10 g

INGREDIENTS Apples, peeled, cored, and slivered Lemon juice Granulated sugar Raisins, plumped in liquid Orange zest Cinnamon Phyllo Melted butter Ground almonds

%

MOP: 1. Toss the apples with the lemon juice and half of the sugar in a bowl. Let stand for 30 minutes. Drain off the liquid. 2. Combine drained apples with the raisins, orange zest, cinnamon and remaining sugar. 3. Lay out one phyllo sheet over parchment paper. Then brush lightly with butter and top with a second sheet. Brush this sheet lightly with butter then sprinkle with some ground almonds. 4. Top with a third sheet, more butter and nuts, and repeat until four sheets of phyllo have been stacked. 5. Place the mixture along the short edge of the assembled stack. Use the paper to roll the dough into a log. 6. Place the strudel seam side down on a baking sheet. Brush it lightly with melted butter and bake at 375ºF until golden brown and crisp, for about 20 minutes.




CHEESE STRUDEL FILLING AMOUNT 480 g 120 g 30 g 5 g 5 g 3 g 60 g 80 g 80 g

INGREDIENTS Cream cheese Sugar Cake flour Salt Vanilla Lemon zest, grated Eggs Sour cream Raisins

MOP: 1. Combine cream cheese and butter and blend until smooth. 2. Add the sugar, flour, salt, vanilla, and zest. Blend at low speed until completely mixed. Do not cream too much so as not to incorporate too much air. 3. Add the eggs gradually, then mix in the sour cream. 4. Fold in the raisins.




BAKLAVA Pastry AMOUNT 20 sheets 300 g 40 g pinch pinch 285 g Syrpu AMOUNT 300 g 285 g 120  g 20 g

INGREDIENTS Phyllo leaves Walnuts, chopped Sugar Cinnamon Ground cloves Melted butter

INGREDIENTS Sugar Water Honey Lemon zest Lemon juice Cinnamon stick

MOP: 1. Mix together the nuts, sugar, cinnamon, and cloves. 2. Butter the bottom and sides of a rectangular baking pan. 3. Lay one of the phyllo sheet in the bottom of pan, then brush it with butter. 4. Repeat until there are 8 buttered sheets in the pan. 5. Sprinkle 1/3 of the nut mixture in the pan in an even player. 6. Lay 2 more sheets on top, makng sure to butter each sheet. 7. Sprinkle another third of the nut mixture, another 2 sheets, then the remaining nuts. 8. Finally lay another 8 sheets on top, making sure to butter each sheet. 9. Trim the excess sheets sticking up around the edges of the pan. 10. Chill the pastry for about 20 minutes to solidify the butter. 11. Cut the pastry into 4 rows of 6 squares, then cut the squares diagonally to make triangles. 12. Bake at 350°F for 5060 minutes until golden brown. 13. While baklava is baking, combine the syrup ingredients and bring to a boil. Simmer for 10 minutes then cool to lukewarm. Remove cinnamon stick and lemon zest. 14. When pastry is baked, pour warm syrup and let it stand overnight.




CANNOLI SHELLS

AMOUNT 175 g 175 g 30 g 1 g 60 g 50 g 125 g

INGREDIENTS Bread flour Pastry flour Sugar Salt Butter Whole egg, beaten Marsala wine or white wine

MOP: Biscuit method Knead it a few times until smooth, before wrapping in plastic. Rest for at least 30 minutes at room temperature. MAKEUP: Roll out in thin rounds. Prick a few times, then roll around metal tubes, sealing the ends with egg white. Deep fry in very hot oil (350º F) until golden brown. Carefully slip out of the tubes when almost cooked through. Drain and cool completely before filling.

Ricotta Filling:

AMOUNT 454 g 75 g 10 g 40 g 20 g 20 g 240 g MOP :

INGREDIENTS Ricotta cheese Powdered sugar Vanilla Glazed fruits Candied orange peel Chocolate chips Cream, whipped to stiff peaks Cream ricotta cheese, powdered sugar, and vanilla. Mix in the fruits, peel, and chocolate chips. Fold in the whipped cream.




CRÈME BRÛLÉE AMOUNT 112 g 106 g 560 g pinch 2

INGREDIENTS Granulated sugar Egg yolks Cream Salt Vanilla extract Granulated sugar

MOP: 1. Mix the eggs and sugar until well combined. 2. Scald the milk the temper the hot milk into the eggs. 3. Add the salt and vanilla. 4. Place the molds in a pan large enough to hold them, and fill them close to the top with the custard. Carefully add hot water around the molds  until it reaches threefourths of the way up to the sides. 5. Bake at 325°F for about 1820 minutes or until they are set. 6. Remove the custards from the water bath and let them cool. 7. Sprinkle just enough granulated sugar on top of the custard to cover the surface. 8. Caramelize the sugar  using a blow torch or under a broiler.




CRÈME CARAMEL AMOUNT 170 g Few drops 480 g 114 g 210 g

INGREDIENTS Granulated sugar Lemon juice Milk Sugar Eggs

MOP: 1. Place the first measurement of sugar and the lemon juice in a thick bottomed saucepan. Place over medium heat and stir constantly until sugar melts and caramelizes. 2. Pour a layer of caramel on the bottom of the molds and set aside. 3. Scald the milk. 4. Whisk the other portion of sugar and the eggs. Temper the hot milk into the sugaregg mixture. Strain to remove any lumps that may have formed. 5. Place the molds in a larger pan then fill them almost to the top with custard. 6. Add hot water around the molds, enough to reach about threefourths of the way up the sides. 7. Bake at 325ºF for about 30 minutes, but bake slightly longer  is using a larger mold. 8. Let cool completely and refrigerate for at least 4 hours.




CHOCOLATE POTS DE CRÈME

MOP: .

AMOUNT 40 g 75 g 70 g 85 g 480 g 2 g

INGREDIENTS Egg yolks Eggs Granulated sugar Unsweetened chocolate Half and half or equal portions of cream and milk Vanilla extract

1. Whisk eggs yolks, whole eggs, and sugar until combined. 2. Chop the chocolate into small pieces. 3. Scald halfand half, then add chocolate and stir until melted. 4. Temper hot milk mixture into the eggs. 5. Add vanilla extract. 6. Follow same steps of placing custard into molds,  as for crème brulee and crème caramel. 7. Bake at 325°F for 2030 minutes. Let cool, then chill.




PANNA COTTA AMOUNT 8 g 60 g 480 g 450 g 150 g pinch

INGREDIENTS Gelatin Water Cream Milk Sugar Salt

MOP: 1. Bloom gelatin in the water. (510 minutes) 2. Combine cream, milk, sugar, & salt. Stir over medium heat to dissolve sugar, but do not let it simmer. 3. Melt the gelatin over a bain marie then add to creammilk mixture & blend well. 4. Pour into molds, cover tightly, & chill for at least 4 hours.




VANILLA SOUFFLE AMOUNT 90 g 90 g 500 mL 120 g 89 10 g

INGREDIENTS All purpose flour Butter, softened Milk Sugar Egg yolks Vanilla

MOP: 1. Work the flour and butter to form a paste. 2. Dissolve the sugar in the milk and bring to a boil. 3. Beat in the flour mixture until there are no lumps. 4. Cook over medium heat, mixing constantly until thick and smooth. 5. Remove from heat and transfer to a bowl. Cool 10 minutes. 6. Beat in the egg yolks and vanilla. 7. This mixture is good for 12 portions. To make  1 portion: Use 30 g egg whites and 5 g sugar per portion. 1. Butter the inner portion of  a ramekin and coat with granulated sugar. Tap out excess sugar. Set aside. 2. Scale out 1 portion of the custard base into a bowl. 3. Whip egg whites until soft peaks form. Add sugar and whip until medium peaks form. 4.  Fold egg whites into soufflé base. Pour mixture into prepared ramekin. Smooth out the top and clean the sides. 5. Bake at 375º F for about 1520 minutes. 6. Serve immediately.




CHOCOLATE SOUFFLE Yields 23 portions AMOUNT 30 g 115 g 7 g 2 Dash 10 g

INGREDIENTS Cream Dark chocolate Butter Large whole eggs, separated Cream of tartar or lemon juice Sugar

MOP: 1. Prepare ramekins. Preheat oven to 375º F. 2. Melt cream, chocolate, and butter over a bain marie. Leave to cool. 3. Whisk egg yolks into the chocolate. Set aside. 4. Beat egg whites with the acid until soft peaks form.  Add the sugar then continue to beat until medium peaks form. 5. Fold the meringue into the chocolate mixture. 6. Pour batter into the prepared ramekins. Bake for about 15 minutes. Serve.




CHEESE SOUFFLE Yields 12 portions AMOUNT

75 g 75 g 750 g 5 g 5 g pinch pinch 12 300 g

INGREDIENTS Melted butter Parmesan cheese butter APF hot milk salt pepper Cayenne pepper Nutmeg Egg yolks Gruyere, Swiss, or combination

MOP: 1. Butter ramekins then sprinkle with parmesan cheese or dry bread crumbs. 2. In a saucepan, make a roux with the butter and flour. 3. Add 750 g hot milk and stir until thickened. 4. Add 5 g salt, 5 g pepper, a pinch of cayenne, and a pinch of nutmeg. 5. Temper in 12 egg yolks and 300 g cheese ( Gruyere, Swiss, cheddar, or a combination). 6. Divide mixture into 12 portions. 7. Per portion, fold in whipped egg whites (made with 35 g egg whites). 8. Bake at 400ºF for 1215 minutes.




CROISSANT BREAD PUDDING Yields 1 9”x13” pan AMOUNT 1618 pieces 75 g 30 g 160 g 125 g 270 g 250 g 60 g 5 g 5 g 5 g pinch 60 g 15 g

INGREDIENTS Plain croissants, cut up Raisins or other dried fruit Brandy Eggs Sugar Milk Cream Butter, melted Cinnamon Nutmeg Vanilla Salt Butter, cubed Cinnamon sugar

MOP: 350°F 1. Soak the raisins in the brandy and let stand until raisins are plumped. 2. Grease a rectangular pan generously. Place half of the croissants in the pan, sprinkle the raisins, then top with the remaining croissants. 3. Beat the eggs and sugar until thick. Whisk in milk, cream, melted butter, spices, vanilla, and salt. Pour mixture over the croissants, cover, and leave to absorb in the chiller for at least 30 minutes. 4. Before baking, bring to room temperature. Dot with butter cubes and sprinkle cinnamon sugar. Bake for 40 minutes.




VANILLA BAVARIAN CREAM AMOUNT 11 g 75 g 65 g 65 g 250 g g 4 g 250 g

INGREDIENTS Gelatin powder Cold water Egg yolks Sugar Milk Vanilla Cream

MOP: 1. Sprinkle gelatin in cold water and let it bloom for 510 minutes. 2. Whip egg yolks and sugar until thick and light. Scald milk and slowly temper into egg yolks. 3. Cook over a bain marie until slightly thick. 4. Liquefy gelatin over a bain marie then mix into hot custard sauce. 5. Cool the mixture over ice, stirring occasionally until it thickens. 6. Whip cream until soft peaks form. Fold it into the thickened cream. 7. Pour into molds or serving dishes. Chill until set. Variations: Dark Chocolate Bavarian : Add 100 g chopped chocolate to the hot custard. White Chocolate : Add 125 g white chocolate. Coffee : Add 5 g coffee powder. Liqueur : Add a liqueur or spirit such as brandy, kirsch, or rum.




MANGO MOUSSE AMOUNT 5 g 63 g 105 g 227 g 36 g 64 g

INGREDIENTS Gelatin powder water Cream Mango Puree Egg whites Sugar

1. Bloom the gelatin. 2. Whip the cream to medium. Chill. 3. Warm half of the mango puree. Remove from heat. Melt the gelatin over hot water. Add the liquid gelatin to the puree and stir. Blend in remaining half. of mango puree. Set aside to cool. 4. Make a Swiss meringue with the egg whites and sugar. 5. Fold in 1/3 of the meringue into the mango puree mixture. When incorporated, fold in the remaining meringue. Fold in the whipped cream. 6. Pipe into molds or prepared shells. Refrigerate until set.




CHOCOLATE ICE CREAM AMOUNT 480 g 480 g 200 g pinch 142 g 100 g

INGREDIENTS Milk Cream Sugar Salt Egg yolks Unsweetened chocolate, melted

MOP: 1. Combine milk, cream, 100 g sugar, & salt. Scald over medium heat. 2. Blend egg yolks with the remaining sugar then temper with the hot cream mixture. 3. Cook the tempered eggcream mixture, stirring constantly, until mixture thickens (180°F maximum temp). 4. Remove from heat and stir in melted chocolate until smooth. Strain and transfer to a bowl that is over an ice bath. Cool completely before chilling. Chill.  For best results, chill at least 12 hours before processing. 5. Process in an ice cream machine, then freeze a few hours before serving. Variations: Milk Chocolate Ice Cream : Reduce sugar to 120 g. Use 227 g milk chocolate. White Chocolate Ice Cream: Reduce sugar to 85 g. Use 227 g white chocolate. Coffee Ice Cream : Remove chocolate. Use 60 g coarsely ground coffee beans. Steep beans in the hot milk & cream for about 15 minutes. Strain & reheat liquid before proceeding to Step 2. Vanilla Ice Cream: Split 1 vanilla bean, scrape the seeds, then add them & the pod to the hot milk & cream. Steep for about 10 minutes. Remove the pod before proceeding o step 2.




INDIVIDUAL TARTE TATIN Yields 4 AMOUNT 200 g 75 g 4

INGREDIENTS Sugar Lemon juice Unsalted butter Granny Smith apples, thinly sliced Puff pastry or flaky pie dough

MOP: Preheat oven to 400°F. 1.  Moisten sugar with a little lemon juice then cook sugar over medium heat until caramel in color. 2. Add butter and mix until blended. 3. Pour caramel into buttered ramekins. Set aside. 4. Thinly slice apples and arrange into each ramekin. 5. Brush apples with a little butter, then top each ramekin  with a round of puff pastry or flaky pie dough. 6. Bake for 2025 minutes, until pastry puffs and is browned nicely. 7. Remove from oven and let stand for about 1015 minutes before turning out of the ramekin. Serve with vanilla ice cream or whipped cream.




POACHED FRUIT AMOUNT 250 g 125200 g 2 g 375 g

INGREDIENTS Water or wine Sugar Vanilla extract or Lemon peel and juice Whole peeled fruit, such as apples, pears, pineapple

MOP: 1. Combine water or  wine and sugar in a saucepan. Heat o simmering until sugar is dissolved. Lower temperature of liquid to 150°F. 2. Add the vanilla or other flavorings. 3. Add prepared fruit and cook for 12 minutes. 4. Let fruit cool in the syrup and keep in the liquid until needed.




CRÈME ANGLAISE Yields 3 cups AMOUNT 120 g 142 g 10 g 480 g

INGREDIENTS Egg yolks Granulated sugar Vanilla extract Halfandhalf

1. Combine egg yolks and sugar and whip until light and fluffy. 2. Scald the halfandhalf. Temper into the egg yolks. 3. Whisk over bain marie until sauce thickens to desired consistency. CRÈME CHANTILLY AMOUNT 480 g 15 g 5 g

INGREDIENTS Cream Granulated sugar Vanilla extract

CARAMEL SAUCE AMOUNT 455 g 80 g 2 g 30 g 360 g 55 g

INGREDIENTS Sugar Water Lemon juice Corn syrup Cream Butter

STRAWBERRY SAUCE AMOUNT 685 g 285 g 8 g

INGREDIENTS Strawberries Granulated sugar Cornstarch

ZABAGLIONE / SABAYON AMOUNT

INGREDIENTS



120 g 170 g 350 g


Egg yolks Granulated sugar Marsala or Wine


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