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APRIL 2018
MAGAZINE
PASTRY DOUGH?! It’s so EASY. Recipe on inside.
ISSUE ONE
r o t i d e m o r f er
lett
I, the editor- Rachel Rowan, have been a graduated pastry chef for three years. I graduated from the Art Institute of Tanpa after working at Publix as a cake decorator for over four years.
Although, my love for pastry started with my grandma. She would take me to the local bakery to get pastry urnovers and elephant ears, among other goodies. I wanted to create a publication that was dedicated to the wonderful sweets France has give to the world and to my grandma.
Contents 2 Easy pastry dough recipe.
4 French pastry on the beach.
6 Macaron recipe.
8 Advertisement.
An Easy Recipe for
An Easy Recipe for French Pastry PRO TIPS REMEMBER! When making pastry: 1. Cool working conditions (don’t go trying this in a heatwave!) 2. The oven MUST have reached the correct temperature, i.e. it must be hot when the pastry first goes in. Do this and you will always have a great result PREP TIME: 1hr 15mins TOTAL: 1hr 15mins Using a food processor removes all variability in the recipe. just make sure the blades are cool. INGREDIENTS 2 1/2 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon granulated sugar 1 cup (2 sticks) very cold unsalted butter 1/4 to 1/2 cup very cold water INSTRUCTIONS Cut the butter into small pieces then place into the freezer along with the food processor bowl and blade for about 10 minutes. Once the food processor bowl and blade are chilled, add the flour, sugar and salt; pulse a few times to combine. Add the chilled pieces of butter and pulse for 1 second about 8 times until it looks crumbly and the butter is the size of peas and the mixture crumbly. Use a tablespoon measure to add 3 tablespoons of cold water to the dough, pulse for 1 second; repeat this process until the dough begins to come away from the sides of the bowl and comes together. Place the dough on a floured work surface and use your hands to bring it together into a ball, do not knead. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
Macaron recipe -05
INGREDIENTS
1 cup/100 grams powdered sugar 1 cup/100 grams ground almonds (aka almond flour) 2 medium free-range egg whites Small pinch salt 1/4 cup/55 grams caster sugar (aka fine sugar) For the filling: 2/3 cup/150 grams unsalted butter (softened) 2/3 cup/75 grams powdered sugar
DIRECTIONS Macarons need a slow and low temperature to properly cook. if too high, they burn. If too little, they don’t cook through. so, adjust these guidelines to your personal oven. Preheat the oven to 300 F/140 C. Do not use oven fan during cooking if possible. Sift the powdered sugar and ground almonds into a larger bowl. Throw any lumps left behind away. Mix. In another clean bowl, whisk the egg whites and salt until they form soft peaks. Add the caster sugar, a little at a time and continue to whisk until the whites are very thick and glossy (ideally, you should be able to hold the bowl upside down without the whites falling out). Gently stir in the powdered sugar and almond mix. Small amounts at a time. The mixture will lose some air and become quite loose. This is the way it should be. Using a piping bag with a 1/3-inch (1 cm) nozzle. Place the bag in a tall cup, so it is easier to fill with the macaron mixture. use a silicone mat or partchment paper to draw a template for the cookies. Pipe small blobs onto the sheet. Less is more at this stage because the mixture will settle and form into the allotted spaces.
Tap the baking sheet on a hard surface to help the mixture to settle and it breaks any air bubbles. They have to dry for 10-20 minutes. The surface of the macaron will become smooth and shiny Bake the macarons in the preheated oven for 7 to 8 minutes, open the door to release any steam, then close it and cook for another 7 to 8 minutes. They are cooked when they feel firm and are slightly risen. Slide the mat or greaseproof paper onto a wire cooling rack and cool thoroughly. Do not be tempted move them from the mat until they are cold or they will break because the are CRAZY fragile Make the Filling Beat the softened butter until fluffy, then gradually beat in the powdered sugar. At this point, you can add in any flavorings you want. Place approximately half a teaspoon of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond. Continue with the remaining macarons. The macarons can be eaten immediately but will benefit from being refrigerated for 24 hours if you can resist.
Magazine Title
An Easy Recipe for
-07
CASSIS BAKERY The downtown streets by the water were ooded with a mixture of tropical colors. Hues of greens, blues and yellows popped against the cloudless sky on Beach Drive. Sky-scraping condos and single- owner businesses shared the small spaces between the land and the sea. All the streets were littered with cars and small motorized bikes. The sun was high, and all of the tanned residents eagerly entered and exited the many intricately decorated retail shops while strolling the sidewalks in the bright, humid afternoon. And nestled directly in the middle of all the bustle and excitement is a taste of France. Cassis bakery is a part of what used to be called Cassis American Brasserie, but it’s new name is Cassis St. Pete to avoid any
confusion whilst connected with the local culture. Pastry Chef of Cassis Bakery, Katherine Williams, was kind enough to explain it. “Brasserie is sort of a thing in France that caters to all di erent times of the day.” Williams said. These French-style restaurants seem to be very convenient. “Whether you want to get a cup of co ee, you want to come in and get breakfast or you want to come in and have a nice dinner and a glass of wine, a brasserie caters to all that.” Williams said. Williams became the pastry chef at Cassis after her boss stepped down. She was a English graduate of USF, but decided to pursue pastry at the Art Institute of Tampa after falling in love with her
Cassis St. Pete
“A Brasserie is a sort of thing in France that caters to all times of the day.”
college hobby. She now manages the bakery, with her responsibilities including scheduling, ordering inventory and recipe testing. “I like to make sure we have seasonal stu that’s fresh, Florida avors, which we didn’t have much of before.” Williams said. “But also keeping a balance of French traditional style.” Cassis has a four-star rating on Google. which seems to come not only from repeat business, but also from newcomers. “The food was great. I really enjoyed my Polish jelly donut,” said Lynn Kingdon, a local goodle guide. By Rachel Rowan
Magazine Title
Cooking is whisk-y business,
so learn how to do it right!
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