PAA1110.10.R
Gâteau St. Honore Chibost INGREDIENTS ½ recipe 1 recipe 1 recipe 1 recipe 200 grams 3 tablespoons
puff pastry pâte a choux pastry cream, Italian Meringue (using 6 whites) sugar (about 3/4 cup) water
PREPARATION 1. Roll out the pastry and trim to a 9-inch circle. Place to one side of a pastry sheet 2.
3.
4.
5. 6.
7. 8.
lined with parchment. Preheat the often to 450 degrees. Pipe the pâte a choux through a 5/8-inch tip making a circle just inside the perimeter of the pastry round. Along the sides of the pan on the parchment, pipe 16 small cream puffs. Bake for 10 minutes, then lower the oven to 400 degrees and bake for 15 minutes more keeping the oven door a jar with a wooden spoon. Remove the cream puffs at the 15 minute mark and dry in a warm oven. Bake the ring until browned and dry. While the dough is baking make the Chibost cream by making the pastry cream and keeping it warm. Make the meringue, beating all but 3/4 cup of the pastry cream into it while it is still hot. Mix only enough to blend, and transfer it to a cool clean bowl or pastry bag immediately to blend, transfer it to a cool clean bowl or pastry bag immediately so that it cools off. If it stays hot too long the cream will curdle. Place the reserved 3/4 of a cup of plain pastry cream in a pastry bag equipped with 1/8" tip and pipe into the cream puffs through their bottoms. Prepare a light caramel with sugar and the water and dip the top of the puffs in the caramel. Place them caramel side down on a buttered baking sheet to cool, which will take only a few minutes. Now attach them at regular intervals around the ring. Glue each one in place with a drop of caramel. Pipe the Chibost cream into the center of the ring using a St. Honore tip. Refrigerate, but serve that day.
Pâte Brisée INGREDIENTS 1½ cups all-purpose flour Pinch salt 4 ounces chilled unsalted butter, cut into small pieces 10 tablespoons(about)ice water
PREPARATION 1. 2. 3. 4.
On a board, mix the flour with the salt. Cut the butter into the dry ingredients. Add just enough water to allow the dough to come together. Do NOT over mix. Form the dough into flattened disk. Wrap in plastic and refrigerate to rest gluten and chill butter.
HOLDING PROCEDURE Hold in the refrigerator.
TURNOUT AND GARNISH Roll the dough out on a lightly floured board to 1/8th inch thick.. Turn into tart pan, pie pan or tartlet pan, or use in any recipe calling for a savory pastry. Chill; weight with pastry weights or beans, dock and blind bake.
PAA1110.6.R
P창te a Choux INGREDIENTS 1 cup 4 ounces Pinch 1 cup 4-5
water unsalted butter salt flour eggs Eggwash
PREPARATION 1. 2. 3. 4.
Preheat the oven to 425 degrees. Combine the water, butter and salt in a saucepan. Bring to a boil over moderately high heat. As soon as the water boils add the flour. Over heat immediately start beating the mixture with a wooden spoon. While stirring cook until the dough pulls away from the sides of the pan and a thin film begins to form on the bottom of the pan. 5. Turn the dough into a clean bowl. Stir for 1-2 minutes to cool slightly. 6. Add 4 of the eggs to the dough one at a time. Beat each one vigorously into the dough before you add the next. When each egg is added the dough will split. Then it will come back together as you beat. This means you can add the next egg. When the last egg is incorporated, the dough will be smooth and the texture of the stiffly beaten cream. 7. After the fourth egg is evenly incorporated then determine the moisture content of the paste. If paste is limp and sticky and adding another egg will make it runny then stop. If paste is stiff and slightly sticky then add the final egg and stir until fully incorporated. 8. Place the dough in a pastry bag and pipe onto a sheet pan lined with parchment. 9. Brush the surface of the pastries lightly with egg wash. 10. Bake in an oven down which has been preheated to 425 degrees. Bake until the pastry is fully puffed and firm on all of its sides about 10-15 minutes. 11. Turn the oven down to 350 degrees and continue to bake until the choux is uniformly brown and crisp and center of puff dough is cooked. 12. Optional: Remove the pan from the oven. Reduce the heat to 200 degrees. Poke a small hole in the underside of each pastry and place on the sheet pan, hole-side up. Return the pastry to the oven and continue to bake until they are completely dry inside.
HOLDING PROCEDURE Store in an airtight container. If the choux should become soft, crisp in a low oven before filling.
PAA1110.3.R
Pastry Cream INGREDIENTS 2 cups (1 pound) 4 ounces 3 Tablespoon Pinch 2 ½ teaspoon 2 ounces
milk sugar corn starch salt eggs vanilla extract butter
PREPARATION 1. 2. 3. 4. 5.
6.
7. 8.
Scald the milk with half of the sugar in a heavy saucepan. Whisk cornstarch, half the sugar, and salt in a bowl to remove lumps. Gradually add the eggs and whisk till smooth. NO LUMPS Slowly pour one third of the scalded milk into the egg mixture (laison) in a slow steady stream as you whisk. Pour the warm egg mixture back into the remaining milk and over moderate heat bring the mixture just to a boil while you stir constantly with a wooden spoon. Once the cream boils then continue to cook while constantly stirring for 1 ½ to 2 minutes to remove the starch taste. Remove from heat. Stir in the vanilla and butter. Pour onto plastic wrapped sheet tray and then cover the pastry cream with plastic to prevent a skin from forming, or pour into an ice bain marie and stir constantly to prevent skin from forming. After cooling tightly cover and refrigerate.
Note: Do not use a stainless steel whisk if you are using an aluminum pot. It will turn the pastry cream green from aluminum pot and wire whisk. Do not cook over too high a heat. The pastry cream must come to a boil gradually or it will curdle.
HOLDING PROCEDURE Hold in a closed container under refrigeration. To prevent a skin from forming on top of the pastry cream lay some plastic wrap right against its surface.
TURNOUT AND GARNISH Use for pastries and cakes
PAA1120.6.R
Basic Enriched Bun Dough Ingredients 2 # milk 1 ½ tbs salt 7 oz sugar 8 oz soft butter 2# all purpose flour 1 oz. dry yeast 2 eggs 2# all purpose flour
Preparation 1. Combine the milk, salt, sugar and butter in a saucepot and heat to 115°F 2. Combine the dry yeast with the first amount of flour in a 20qt. mixing bowl with the paddle attachment. Add the warm milk mixture and the eggs. Stir together and then beat on medium speed for 3 minutes. 3. Scrape well. Switch to dough hook attachment. Add the second 2# of flour. Stir to combine. Change to second gear and mix for 1 minute. 4. Place the dough in a pan sprayed stainless bowl, cover and let rise for 30 minutes
PAA1120.6.R
Brioche Ingredients Sponge 8 oz Milk 1 ½ oz fresh yeast 8 oz Bread flour Dough 1# Bread flour Ÿ oz salt 3 oz sugar 8 oz (1cup) egg yolks 10 oz soft butter
Preparation 1. For the sponge, combine the first three ingredients in a 5qt. mixing bowl. Stir with the hook attachment till a loose dough is formed, approximately 3 minutes. Remove the bowl from the mixer. Cover the bowl with plastic wrap and let rest in a warm place for 20 minutes. 2. After the sponge has risen, add the remaining ingredients to the sponge, except for the softened butter. Using the hook attachment, mix the dough on low for 3 minutes and then on medium for 4 minutes. The finished dough should be smooth and silky. 3. Cover the bowl with a clean side towel and place the bowl in a warm area and let rest for 30 minutes. 4. Switch to the paddle attachment and mix in the softened butter just until incorporated. 5. Let rest 20 minutes under refrigeration to firm up the dough. Shape as instructed.
Holding Procedure This dough is best made and held under refrigeration over night. This firms the butter in the dough making it easier to handle and shape. Shaped dough can be frozen up to 1 month, although baked its flaky crust does not hold up well.
PAA1120.6.R
Philadelphia Butter Cake Ingredients 1X enriched bun dough Butter dressing-
Ingredients 1# 14 oz granulated sugar ¾ oz Bread flour 1 ½ oz milk powder 10 oz Butter 5 oz shortening 3 ½ oz eggs 5 ½ oz milk
Preparation 1. For the butter dressing- In a table top mixer with a paddle attachment, cream the butter, shortening, sugar, bread flour and milk powder till light and fluffy. 2. Add the eggs on low speed. Cream briefly. Scrape the bowl. 3. Add the milk slowly. Cream briefly. 4. If using the same day, leave at room temp. If storing overnight, refrigerate. For the cake- (2 half sheets) 1. Scale the dough into 2 equal size pieces. Press the dough out into a half sheet pan lined with paper. 2. Split the butter dressing in half. Cover the surface of the dough with the butter dressing, leaving an inch around the outside of the dough without the dressing. 3. Proof briefly- 20-30 minutes. Before baking, dimple the dough with your finger tips in a 1” square pattern. (this will give the butter a place to run while baking.) Sift granulated sugar over the top of the dough. Bake at 375°F until the dough is golden. The butter dressing will be loose when removed from the oven but will firm up once cooled.
Holding Procedure Wrap the cake in plastic wrap and the butter cake will last for 3 to 4 days
Turnout and Garnish Serve at room temperature or slightly warmed. No further garnish is needed.
PAA1120.6.R
Hot Cross Buns Ingredients 1X enriched bun dough 4 tbl. Orange juice 4 tbl. Orange zest (1 orange) 1 ½ oz Cinnamon 1tbl. Ground cloves 1 ½ tea ground nutmeg 1# mixed candied fruit 8 oz. raisins
Preparation 1. When mixing the enriched dough, add the zest and the juice with the eggs. Add the cinnamon, cloves and nutmeg with the second flour. 2. In the last minute of mixing add the raisins and the candied fruit just to combinedo not over mix or the fruit will crush. 3. After the dough has proofed, use the dough divider to cut the dough into 36 equal pieces, approx. 2 ½ oz. each. 4. Round up individual buns and place on a paper lined sheet pan. Place the buns close together but not touching in straight rows. Egg wash the buns using egg yolks only. Proof until double in size. 5. When the buns have sufficiently proofed, egg wash again and bake in a 350°F oven until a rich brown color. 6. After the buns have cooled for 2 minutes, brush with apricot glaze and decorate with piped flat icing (a thick paste of sifted powdered sugar and water) in a cross pattern.
Holding Procedure The dried fruit does absorb moisture out of the bun dough, so these buns are best wrapped in plastic and stored at cool room temperature. The buns will store frozen and unbaked for up to 2 months.
Turnout Served best at room temperature
PAA1120.6.R
Doughnuts Ingredients 1X enriched bun dough
Preparation 1. After the bun dough has risen, place the dough on a floured table and press the dough down slightly by hand. 2. Lightly flour the dough and roll with a rolling pin until the dough is an even ¾ “ thick. 3. For ring doughnuts- cut the dough with the large biscuit cutter. Cut these rings with a second smaller cutter for the hole. For jelly or filled doughnuts- only cut the large rings. For cruellers- cut the dough into 2”X5” rectangles. Cut a small 2” long slit lengthwise in the rectangle. Take one end of the cruller and fold it under and through the slit. 4. Place all donuts on a lightly flour dusted wooden board. Proof until double in size. 5. Meanwhile, preheat the fryer to a temperature of 365°F. When the doughnuts are proofed, gently lift them off the board using a pocket or bench scraper. Gently slide the doughnuts into the fat. Beware of splashing grease. Be sure to fill the fryer with the doughnuts but don’t over crowd them. Keep an eye on the fryer temperature. If it becomes too hot- turn down the flame. Too cold- turn up the flame. Fry the doughnuts on the first side until the bottom of the doughnut browns. Flip the doughnuts over with a wooden spoon and fry on the second side until the doughnut is an even color on both sides. 6. Remove the doughnuts from the oil using a slotted spoon. Place the doughnuts on absorbent paper and allow cooling before topping or filling.
Holding Procedure Fried doughnuts have a one day shelf life. If the raw dough is cut into shapes, the shapes can be frozen up to 2 months
Turnout and Garnish Doughnuts can be iced with flat icing, colored and /or flavored fondants, Powdered sugar, cinnamon sugar or even served plain!
PAA1120.6.R
Cinnamon Buns Ingredients 1 recipe enriched bun dough 12 oz butter ½ teaspoon salt 8 oz. brown sugar 10 ½ oz granulated sugar 3 oz all purpose flour 2 oz. cinnamon
Preparation 1. In a table top mixer with a paddle attachment, cream the butter, salt, brown sugar and granulated sugar until light and creamy. 2. Sift together the flour and the cinnamon. Stir into the butter mixture. 3. Roll the bun dough on a floured table to the approximate size of a sheet pan. The dough should not be thinner than ¼ inch. Brush the dough down with some melted butter. Spread the filling so it will cover the entire dough. Roll the dough down into a tube shape and cut the buns at least 1 inch thick. 4. Place the buns flat down on a sheet pan lined with paper. Proof until the dough has doubled in size. Bake at 350°F until golden. 5. When the buns come out of the oven, top with cream cheese icing.
Cream Cheese Icing Ingredients 8 oz Butter 1# 4 oz sifted powdered sugar 1# cream cheese
Preparation 1. Cream the butter and half of the sugar in a table top mixer with the paddle attachment until light and creamy. Cream in the cheese. Scrape the bowl. 2. Add the second half of the powdered sugar. Cream until blended.
Holding Procedure Refrigerate any unused icing. This icing has a 10 day shelf life.
PAA1120.6.R
Chocolate Babka Ingredients 1X recipe enriched bun dough Filling 1 ½ cups Chocolate Chips ½ tea cinnamon ¼ cup cocoa powder ½ cup granulated sugar 3 tbl. Butter Crumb topping ¼ oz salt 8 oz Shortening 8 oz butter 8 oz brown sugar 8 oz granulated sugar 1 tbl vanilla 2 tea cinnamon 1# bread flour 1# cake flour
Preparation- filling 1. Place all ingredients into a food processor and grind until granular. Do not over process into a paste. Store at room temperature.
Preparation- crumb topping 1. In a table top mixer with a paddle attachment, cream together the salt, shortening, butter, both sugars, vanilla and cinnamon till light and creamy. 2. Stir in the two flours. Refrigerate to firm up the mixture.
Preparation- the Babka 1. Scale the dough off in three equal size pieces approx 2# 4oz each. Roll the dough on a floured table till 18” long and 7-8” wide. Lightly egg wash the dough. Sprinkle the dough with the filling. Tightly roll the dough up into a tube. Slightly open one end of the tube and insert the other end into it creating a ring. Place the ring of dough into a greased angle food cake pan. Egg wash the surface and heavily top with the crumb mixture. 2. Proof until double in size. Bake in a 350°F oven and bake until golden brown. ( a thermometer can be inserted into the cake- the internal temperature should be 200°F) Cool the cake in the pan for 5 minutes. Then invert and remove from the pan. Dust with powdered sugar.
Croissant Dough Ingredients 3 drops 12 oz 10 oz 1 oz 1 cup 4 tea 2 Âź tea 2 tea
lemon juice bread flour chilled butter fresh yeast cold milk granulated sugar malt or honey salt
Preparation 1. Knead the lemon juice and 1 oz flour into the butter on the table with your hands. Shape the butter into a 5 inch square. Set on a paper lined sheet pan. Set aside. If the butter gets too soft, refrigerate. 2. Dissolve the yeast in the milk in a mixing bowl. Add the sugar, malt or honey and the salt. Using the dough hook attachment, add the remaining flour. Mix briefly till the dough is slightly firm. Do not over mix. 3. Turn the dough out onto a lightly floured table. 4. Incorporate the butter into the dough using the cloverleaf method. 5. Give the dough 3 single folds, giving the dough a 30 minute rest in the refrigerator between each fold. Wrap and refrigerate the finished dough at least 2 hours. 6. Cut croissants according to instructions Holding procedures Croissant dough must be kept cool in order to roll. Croissant dough or cut croissants can be refrigerated overnight of frozen for up to 2 months.
Copyright Š 2002 Bo Friberg
Danish Dough Ingredients 1 1/3 cups 3 1# 6 oz 1 1/2 oz 2 oz 1 tea 1 tea 1# 6 oz
cold milk eggs cold butter fresh yeast granulated sugar salt ground cardamom bread flour
Preparation 1. Soften the butter on a lightly floured table to combine. Set aside. 2. Blend the milk and the eggs together in a mixing bowl. Dissolve the yeast in the milk mixture. Stir in the sugar, salt and cardamom. Add the bread flour and mix with a dough hook attachment until the dough is blended, soft and sticky. Do not over mix. 3. Turn the dough out onto a floured table. Roll into a 12”X8” rectangle. Incorporate the butter into the dough using the 2/3 method. 4. Give the dough 4 single turns, letting the dough rest for 30 minutes in the refrigerator between each turn. 5. Wrap the finished dough and refrigerate at least 2 hours before shaping.
Copyright © 2002 Bo Friberg
Nut Danish Filling :
Ingredients Old Danish Ground Hazelnuts Sugar Water
1 lb. 1 lb. 1 lb. 8 oz
Preparation 1. Combine all ingredients in a 20 quart mixer with a paddle attachment. Mix till smooth and spreadable. The water amount can be adjusted
Cheese Filling for Danish Ingredients Cream Cheese Sugar Starch Eggs Butter
3 lbs. 1 lb. 4 oz ½ cup 8 oz
Preparation 1. Cream butter and sugar until smooth. 2. Add the cheese. Mix in. Scrape. Cream again till smooth. 3. Add the starch. Mix in. Add the eggs. Scrape and mix again till smooth.
Phyllo /Filo Ingredients: 500 grams 10 grams 50 grams 220 grams
bread flour salt olive oil water
Method: 1. Sift bread flour. 2. In a 5-quart mixer add 1/3 of water to the bottom of the bowl, add flour and salt. 3. Add olive oil and mix with dough hook. 4. Add the rest of the water slowly on low speed until the dough starts to come together in a ball. 5. Autolyse for 10 minutes. 6. Mix a few minutes on high to form stiff dough. 7. Rest dough 30 minutes. Stretch dough as for strudel. 8. Cut dough into sheets for usage. 9. Keep covered with a damp cloth to prevent drying out. 10. Use as needed.
Recipes for Phyllo Class Note: You will need photo copies of recipes from Bo Friberg books On Cooking: Apple Strudel page 1194 Greek Custard Pie page 1195 Peach & Blueberry Napoleon & Phyllo Crisp pp 196-1197 The Professional Pastry Chef: Date-stuffed Poached Pears with Phyllo Crowns pp 644-646 Italian Cranberry Cheesecake Strudel pp 655-656 * (note omit using candied chestnuts) The Advanced Professional Pastry Chef Baklava with Mascarpone Bavarian pp 134-136 Caramelized Apple Galette in Phyllo Dough pp 143-145
Chocolate Sauce Ingredients: 9 oz. semisweet chocolate 1 cup milk 5 tsp. heavy cream Ÿ cup sugar 2 ½ Tbl. butter
Preparation: 1. Melt the chocolate over a double boiler. 2. Bring the milk and the heavy cream to a boil. 3. Remove the milk from the heat, stir in the melted chocolate, sugar and the butter. Return to the heat, boil for a few seconds, then pour the mixture immediately into a bowl to cool.
Raspberry Sauce Ingredients: 1 pt. fresh raspberries ½ cup sugar 1/3 cup full bodied red wine small piece lemon rind
Preparation: 1. Puree and strain the fresh raspberries. 2. Bring to a boil the sugar, wine and the lemon rind. 3. Add the puree to the wine and reduce for 3 to 4 minutes.
Strawberry Sauce Ingredients: 1 ½ cup strawberry puree ¼ cup sugar ¼ cup water shredded rind of ½ an orange 1 ½ Tbl. dark rum
Preparation: 1. Puree the strawberries and push them through a sieve. 2. Combine the sugar, water and orange rind in a pot. Bring to a boil and reduce for 2 minutes. 3. Add the rum. Remove from the heat and cool the mixture. 4. When the sugar mixture is cold, stir in the strawberry puree.
Blueberry Sauce Ingredients: 7 1 1 3 2 1
oz. granulated sugar ½ cups apple juice Tbl. lime juice Tbl. rum Tbl. cornstarch pt. blueberries
Preparation: 1. Place the sugar and the apple juice in a saucepan. 2. Combine the lime juice and the rum. Stir in the cornstarch. Mix this into the apple juice. Bring to a boil and cook for 2 minutes. 3. Remove from the heat and stir in the blueberries. Let cool. 4. If the mixture becomes too thick, reheat while stirring until liquid and smooth, then adjust with additional water or simple syrup.
Caramel Sauce – Clear Ingredients ¾ cup sugar 3 Tbl. water 10 drops lemon juice ¼ cup water
Preparation: 1. In a small saucepan, combine the sugar and 3 Tbl. water. Heat over a medium flame to a boil. Add the lemon juice and continue cooking until caramel. 2. When the caramel has browned, remove the pot from the heat. Swirl the pot to even out the color of the sugar and immediately add the ¼ cup of water. Be careful of splattering. Stir with a spatula. 3. The mixture should be thin. It will thicken once cooled.
Caramel Sauce with Cream Ingredients: 17 ½ oz. sugar 5 oz. water 2 oz. glucose 12 ½ oz. heavy cream – room temperature
Preparation: 1. Combine the sugar and the water in a saucepan and bring to a boil. 2. Once the sugar starts boiling, add the glucose. Continue to boil, without disturbing, until a caramel color is obtained. 3. Swirl the pot to even out the color. Off of the heat, slowly drizzle in the heavy cream. Beware of splattering and steam. Stir to combine.
Vanilla Ice Cream Ingredients: 2 cups 1 1 cup 6 1 cup
milk vanilla bean granulated sugar egg yolks heavy cream
Preparation: 1. Place the milk, half of the sugar and the vanilla bean (split and scraped) into a clean sauce pot and bring to a boil. Remove from the heat and cover the pot. Let sit 10 minutes. 2. Whisk the yolks and the remaining half of the sugar until the mixture lightens in color and holds a ribbon 3. Remove the cover from the milk and return to the heat. Bring back to a boil. 4. Drizzle the boiling milk into the egg yolk, mix while whisking constantly. Pour the mixture back into the pot. Return the pot to the heat. With a wooden spoon and on medium heat, stir the mixture until it reaches nape. When the cream is cooked, remove from the heat but continue stirring for 3 minutes. 5. Strain the mixture into a stainless steel bowl to remove the vanilla bean. Add the heavy cream while stirring constantly. 6. Cool the mixture to approx. 50째F. before running through the ice cream machine.
Ice Cream Variations INGREDIENTS : Glace Vanille lie de France 1 vanilla bean, split 1 scraped rind of one orange peeled in one piece Chocolate 4 ounces
semi-sweet chocolate, melted
Honey 1/3 cup
honey
Mocha 4 ounces 1 ½ teaspoon 2 tablespoon
semi-sweet chocolate, melted vanilla instant coffee
PREPARATION: Glace Vanille
Proceed according to Basic Ice Cream recipe. Infuse the vanilla bean and orange rind into the milk. Strain.
Chocolate
Use Basic Ice Cream recipe. Add vanilla to milk; add chocolate to egg/milk mixture when the latter has cooled slightly.
Honey
Reduce sugar in Basic Ice Cream recipe to 2/3 cup. Dissolved honey in mil; ribbon yolks with 2/3 cup sugar. Proceed according to basic recipe.
Mocha
Using Basic Ice Cream recipe, add vanilla and instant coffee to milk. Add chocolate to egg/milk mixture when the latter has cooled slightly.
Chocolate Ice Cream Ingredients: 3 Âź cups 1 cup 6 6 TBS
Milk Sugar Egg yolks High quality cocoa powder
Preparation: 1. Cook the milk, sugar and egg yolks as described in the vanilla ice cream recipe. 2. Once the cream is cooked but before it has cooled down, sift the cocoa powder into a large stainless steel bowl. Whisk in the hot cream mixture slowly to dissolve the cocoa powder. When the powder is dissolved and smooth, add the remaining hot cream. Whisk till smooth. 3. Cool the mixture to approximately 50°F and process through an ice cream machine.
Caramel Ice Cream Ingredients: 2 cups 6 ½ cup 1 cup
milk egg yolks sugar heavy cream
For the caramel1 cup 1 TBS
sugar lemon juice
Preparation: For the caramel 1. In a sautÊ pan over a low flame, place a quarter of the sugar. Stirring constantly, cook the sugar until it melts into a liquid and obtains a caramel color. Stir until the sugar is even in color and has no lumps. Add the second quarter. Continue stirring until even in color and the sugar has no lumps. 2. Continue this process with the remaining sugar. After the last addition has been cooked smooth and a cinnamon like color has been achieved, remove the sugar from the heat and stir in the lemon juice. For the ice cream 1. When the caramel is done cooking, heat the milk in sauce pan to a boil. Pour this into the pan containing the caramel mixture. Place the pan over low heat and stir until all of the caramel mixture is dissolved. 2. Place the egg yolks and the sugar in a stainless steel bowl and whisk until light in color and it holds a ribbon. 3. Reheat the milk and caramel mixture to a boil. Slowly drizzle the caramel milk into the eggs while whisking constantly. Pour this into a large sauce pot and place over medium heat. Stir constantly with a wooden spoon until the temperature reaches 185F. Remove from the heat and pour into a stainless steel bowl. Add the heavy cream and stir to mix well. 4. Cool the mixture to a temperature of 50°F. Run through an ice cream machine.
Banana Ice Cream Ingredients: 2 cups 2/3 cup 4 ½ cup 4 to 5 2 tsp
milk sugar egg yolks heavy cream bananas (enough to produce 1 ½ cup puree) rum
Preparation: 1. Place the milk, half of the sugar into a clean sauce pot and bring to a boil. Remove from the heat and cover the pot. Let sit 10 minutes. 2. Whisk the yolks and the remaining half of the sugar until the mixture lightens in color and holds a ribbon 3. Remove the cover from the milk and return to the heat. Bring back to a boil. 4. Drizzle the boiling milk into the egg yolk, mix while whisking constantly. Pour the mixture back into the pot. Return the pot to the heat. With a wooden spoon and on medium heat, stir the mixture until it reaches a temperature of 185°F. When the cream is cooked, remove from the heat but continue stirring for 3 minutes. 5. Strain the mixture into a stainless steel bowl. Add the heavy cream while stirring constantly. 6. Cool the cream mixture in an ice bath until approximately 50°F. Stir occasionally to prevent a skin from forming. Once the cream has cooled, peel the bananas and puree them in a food processesor. Do not let the bananas get too foamy. Measure the 1 ½ cups needed. Pour the banana puree into a bowl and add the cooled cream a little at a time. Whisk constantly to combine. 7. Freeze in an ice cream machine.
List of Tuile Recipes from The Professional Pastry Chef Basic Preparation pp 314-315 Cocoa Tuiles
pp 314
Templates 314, 664-665 632-633 Piped Cookie Curly Tuile pp 795-996
Tuiles Ingredients: 10 ½ oz. powdered Almonds 9 oz. Powdered Sugar 3 ½ oz. all purpose flour 3 egg whites 3 whole eggs Vanilla extract 2 ½ oz. melted butter
Preparation: 1. Using a clean stainless steel mixing bowl with a wooden spoon, combine the almonds, sugar and flour. 2. Add the egg whites and whole eggs all at once. Stir to combine. 3. Add the vanilla 4. The butter should be melted but not hot. Stir in at the last minute. 5. Butter the flat, black sheet pans lightly. Spoon about 24 walnut size dollops of batter onto the tray. Flatten each dollop with the back of a fork dipped in cold water. 6. Bake at 425° until they are pale brown with a dark brown rim around the edges. 7. As soon as they come out of the oven, use a metal spatula to remove them from the sheet pan. Shape immediately.
Variation- Orange Tuile Ingredients: 17 ½ oz. powdered sugar 5 eggs 5 egg whites 6 oz. a.p. flour 12 ½ oz. powdered almonds 7 oz. finely chopped candied orange rind Red food color
Preparation: 1. Same technique as above. 2. Stir in the food color and orange rind.
Cigarettes Ingredients: 12 ½ oz. butter, softened 17 ½ oz. powdered sugar 10 egg whites- must be room temperature Vanilla extract 10 ½ oz. all purpose flour 3 ½ oz. almond flour
Preparation: 1. 2. 3. 4. 5.
Cream the butter and the almond flour slightly. Stir in the powdered sugar- do not over mix. Add the egg whites slowly. Stir and scrape. Add the extract. Add the flour all at once. Stir just to combine. Butter the flat black sheet pans. Pipe out the batter using a pastry bag onto the sheet pan in 4X5 rows. Tap the sheet pans down on the table to flatten the batter. 6. Bake at 425° till golden with a dark rim. As soon as the cookies come out of the oven roll them around a wooden spoon handle or dowel. Work on a warm surface or the cookies will cool too fast and become brittle. Be sure to press the seams firmly to prevent the cookies from unrolling. 7. Sifted cocoa powder can be added to plain batter for piped designs.
PAA2140.8.R
Sweet Apple Pickles Ingredients: 2# ¼ oz. ¼ oz. ¼ oz. 1 ½# 1 pt.
green apples stick cinnamon ground cloves allspice sugar apple cider vinegar
Preparation: 1. Place all of the spices in a cheesecloth bag. Tie with string. 2. Boil the sugar, vinegar and the spice bag together until clear. 3. Peel, core and quarter the apples. Place the apples in the sugar syrup and poach until tender. 4. Remove the apples from the syrup. Continue cooking the syrup until it reduces to a thick consistency. Pour the syrup over the apple slices.
PAA2140.8.R
Apple Chutney Ingredients: 1 ¼# 8 oz 8 oz 8 oz 4 oz ¼ oz ¼ oz ½ oz 1
green apples brown sugar cider vinegar raisins minced onions black mustard seed white mustard seed ground ginger whole dried red pepper pod
Preparation: 1. Peel, core and dice the apples. In a saucepot, combine the apples, brown sugar and the vinegar. Over a medium flame, cook the apples until the liquid turns thick. 2. Add the onions, mustard seeds, raisins and spices. Simmer 30 seconds. Remove from the heat and allow to cool, stirring occasionally.
PAA2140.8.R
Spiced Apple Leaves Ingredients: 1 ½ qt. juice ¼ tsp 2 1 ½ tsp ½ tsp ¼ tsp ½ ½ tsp ½ tsp 2 2 2
water 1 lime ground ginger bay leaves star anise ground nutmeg whole black peppercorns ground cloves vanilla bean ground cinnamon pumpkin pie spice green apples red apples golden delicious apples
Preparation: 1. Combine all ingredients – except the apples – in a large pot and bring to a boil. 2. Thinly slice the apples with the skin on. Place in a bowl. 3. Pour the hot mixture over the apple slices. Cover tightly with plastic wrap and let steep until cool.
PAA2140.8.R
Pear Poaching Liquid Ingredients: 1 pt 1 pt 16 oz 1 sprig ½ sprig 1/8 cup
port wine water sugar thyme rosemary black peppercorns
Preparation: 1. Combine all of the ingredients in a clean saucepot. Add peeled, cored pears. (The pears must be submerged. Multiply the poaching liquid, if needed, to poach larger amounts of fruit.) 2. Place the saucepan on the stovetop and bring the liquid to a slow boil. Allow the mixture to boil for 2 minutes. Remove the pot from the flame and immediately wrap the pot three times with plastic wrap. The pot must be totally sealed in order to trap in the steam. 3. Place the pot to the side and allow to cool at room temperature. This must be a slow process in order to allow the pears sufficient time to “cook”. 4. When the pot is cold, remove the plastic wrap and remove the pears.
PAA2140.8.R
Crêpes Ingredients: 5 1/2 TBS butter 1 ¾ cups all purpose flour 1/3 cup oil ¼ cup sugar 6 eggs 2 tsp Grand Marnier 2 cups milk finely grated zest of 1 orange
Preparation: 1. Cook the butter in a small sauté pan until it is lightly browned. 2. In a mixing bowl, stir together the flour, oil, sugar, eggs, Grand Marnier, orange peel, the browned butter and 1 cup of the milk. Beat until the mixture is smooth. Then gradually add the other cup of milk until the batter is of the proper consistency. 3. Additional milk may be added to thin out the batter.
PAA2140.8.R
Bananas Foster Ingredients: 1 Tbl. butter 2 oz. brown sugar 1 Tbl. banana liqueur 1 whole banana, peeled and split lengthwise 2 Tbl. rum vanilla ice cream
Preparation: 1. Melt the butter in a sautĂŠ pan. Add the brown sugar and stir until the sugar is melted. Add the banana liqueur and the split bananas, cut side down. 2. Cook the bananas, stirring the sauce and basting the bananas until the bananas are slightly soft and a caramel sauce is formed. 3. Pour the rum on top of the bananas. Do not stir in! Heat the rum for 30 seconds and then ignite by tilting the pan into the flame. 4. Scoop the ice cream onto a serving plate. Top with the bananas and pour the remaining sauce over the ice cream. Serve immediately.
PAA2140.8.R
Flambeed Cherries Ingredients: ½ cup brown sugar ½ cup light red wine juice of ½ lemon 1 Tbl. currant jelly (optional) 2 Tbl. butter rind of ½ lemon 1 pint sweet cherries (pitted) 2 Tbl. kirsch
Preparation: 1. Melt the sugar in a sauté pan. Add the red wine, lemon juice and the optional jelly. Stir to dissolve. 2. Add the butter and the rind. Stir to melt the butter and then bring to a boil. Reduce this mixture for 2 to 3 minutes. 3. Add the cherries. Cook for 2 minutes. 4. Add the kirsch. Ignite the cherries by tipping the pan into the flame. Let this cook until the flames burn out. 5. May be serves with ice cream or crêpes.
Chef’s note: Frozen cherries may be used but must be defrosted. Do not overcook them.
PAA2140.8.R
Crepe Suzettes Ingredients: 3 ea Crepes 2 ea Orange Halves (wrapped in cheesecloth) 1 ea Lemon Half (wrapped in cheesecloth) ¼ C sugar 3 ½ oz Clarrfied Butter 1 oz Thin Juilienne of Orange and Lemon twists 1.5 oz Grand Marinier (or Triple Sec) 1 oz Brandy
Preparation: 1. Heat a large sauté pan with the butter and sugar 2. Add Julienne of orange and lemon and then squeeze in the fruit juices. 3. Melt the sugar to obtain a syrup and add Grand Marier. 4. One at a time add crepes in syrup and fold in quarter and place on the side of the pan. 5. When all crepes are all folded in a pan, CAREFULLY, flame Brandy in the pan. 6. Place the crepes attractively on the serving plate and coat with sauce.