Bakery

Culinary Arts Department Linn-Benton Community College

B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction.

Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s (pies, tarts, scones) 2. Rolled-in doughs (Danish, puff pastry dough’s) 3. Custard cookery 4. Pie fillings (fruit, cream and custard) 5. Pate a choux (cream puffs, éclairs) 6. Basic decorating techniques (borders, basic flowers)

Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term.

Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in.

BAKERY CLEAN-UP Wipe Down Daily: Wash By Hand: Mixers Pastry Bags Proof Box Pastry Tips Oven Hand Tools Scales Cake Turntables Tables All Kitchen-Aid Attachments Sink Weekly: (Thursdays) Rolling Racks All Shelves Inside of Proof Box Organize Freezer Organize walk-in shelves: Everything labeled Things put in the smallest possible containers Spoiled food discarded

ROUNDS STATION

The student in this station will be required to perform the following duties:

1. Inventory products, ingredients and already prepared desserts available for that day’s service.

2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week.

3. Help with production where needed.

4. Help plate and display all desserts and breads.

5. Maintain dessert and bread restocking as needed.

6. Ordering of product ingredients under the supervision of lab instructor.

7. Reviewing following day’s menu with fellow students in Bakery.

8. Set up Café pastry case: wrap desserts & pastries, write labels, and display products attractively for retail, inventory desserts/pastries.

BREAD STATION

Breads 1 Station

This station is responsible for production of all rolls for commons and Santiam Restaurant along with hoagies for pantry and Burger Buns for Santiam or Cafe. See detailed description on Production Rotations

Breads 2 Station

This Station is responsible for production of all Focaccias for retail in commons and Cafe along with any flatbreads, pitas or Naan breads. See detailed description on Production Rotations

Breads 3 Station

This station is responsible for producing two types of breads daily for retail sales, 4-6 loaves each. See detailed description on Production Rotations.

Below is a checklist of the different types of doughs, loaf breads and rolls each student going through this station will be required to produce.

● Focaccia Doughs (Daily) ● Sour Doughs, White (3-4 times per week) ● Country Loaves (1 time per week) ● Soft Rolls (Daily) ● Wheat Rolls (Daily) ● Challah Rolls (1 time per week) ● Hard Rolls (1 time per week) ● Hamburger Buns (as needed) ● Pita Breads (as needed) ● Santiam special order breads (as needed) ● Retail bread of choice (about 6 portions) daily ● Hearth breads ● Quantity breads (as needed) *list is posted on Bakery refrigerator door - check day ahead CAKE STATION

Cakes 1

This rotation is responsible for producing two completed cakes daily, one to be served on the front line in the Commons and one to be portioned and put in to gos for the Cafe.

Cakes 2

This rotation is to produce a completed and plated cake for the Santiam Restaurant. This cake is to be advanced and plated in restaurant standards.

Students should familiarize themselves with the main components of cakes (different cake mixing methods, frostings, assembly and decorating technique, etc.) for which both the packet recipes and textbook will be referenced. Production focus will have two main areas: 1.Cakes suited to large-scale production, appropriate to larger caterings. or 2. Highly ornate cakes with labor-intensive garnish

Below is a list of recipes/techniques, which students should read in preparation for cake station:

1. Egg foam mixing methods (text) 2. Single and two-stage and creaming mixing methods (text) 3. Meringue buttercreams (Swiss, Italian, French - text) 4. Simple buttercreams (text & packet) 5. Ganache (text) 6. Packet recipe cakes (packet) 7. Understanding of cake ingredients, especially chemical leaveners (text) 8. Pan preparation, baking, cooling and storage (text) 9. Frosting and piped decoration technique SHORT DOUGH STATION

Short dough station includes quick bread, pies, cookies and tarts. Scones are produced daily, first thing in the morning. Students are required to produce many different pastry bases, but will find tremendous similarity in the ingredients and techniques. Proper understanding of gluten development, mixing methods, chemical leavening agents, and ingredient balances are key to short dough success.

Students should read chapters in the text and recipes in the packet relating to:

1. Pie crust & filling 2. Biscuits, muffins, and other quick breads 3. Cookies and tart dough 4. Proper oven temperature 5. Gluten development 6. Blind baking technique 7. Baking qualities of fats, flours, sugars, eggs

Scones and two desserts daily should be produced from the short dough station. Gluten Free / Dietary Needs

This station is to help you get accustomed to the ever growing needs of special diets and the process in which we handle them. You will be responsible for producing one dessert and one retail baked good for café and commons, daily. You will also learn substitutions of egg and dairy product.

CUSTARD STATION

Students in custard station will provide both stove top and oven baked custards. Also, students may commonly need to provide other pastry components to serve in combination, since many custards are used as fillings in compound desserts.

Students should reference the text and packet on topics such as:

1. Cheesecakes 2. Oven-baked custards 3. Stove top custard 4. Egg temperatures (sugar dissolving, pasteurization, coagulation, breakage) 5. Gelatin usage 6. Tempering of egg products (not chocolate) 7. Ice cream and frozen desserts 8. Mousses, chiffons, cream pies

Students will be required to produce a dessert daily

ROLL-IN STATION

The students in this station produce a variety of layered (or laminated) dough such as croissant, Danish, puff pastry and cinnamon rolls. Students should be creative with the finishing flavors and components of roll-in deserts, since the base dough is often a neutral-flavored serving vessel.

The textbook, along with other professional bakery books, will provide a variety of examples for finished roll-in desserts, such as Tarte Tatin, Napoleon's, turnovers and Palmiers. Proper rolling technique is critical to the quality of roll-in dough, and students should read this chapter in the text carefully.

Also included in the roll-in rotation are Pate a Choux and phyllo work. Custard components, such as pastry cream and Chantilly cream, are also commonly produced in roll-in station.

Efficient use of time is critical in the roll-in station. Roll-in dough requires many resting periods, and making good use of this down time is necessary. Students are urged to have an entire dessert planned, so these gaps can be used for making the other components.

One finished dessert and one dessert in progress are expected daily. SECOND YEAR BAKERY

The expectations of Second Year students will be to apply previous knowledge and skills toward Santiam Restaurant desserts, two each day. We encourage research and new presentations. This will be a chance to perfect decorating skills for a required special project. This project will be high end, well planned and presented to the public.

The student(s) will be required to have all their desserts plated and ready to go by 10:45 a.m. The student(s) will also be expected to hold a brief menu meeting with Santiam wait staff at 10:30 a.m.

Rounds

Rounds Index

Salted Caramel Berry Coulis/Compote Chantilly Chocolate Chantilly Dark Chocolate Ganache White Chocolate Ganache Buttercream Frostings Cream Cheese “Cake” Frosting Cream Cheese “Cinnamon Roll” Frosting Chocolate Frosting Marshmallows

Salted Caramel Sauce

Yields: aprox. 2 cups

3c Sugar ½ Lemon, Juiced

Combine well off of heat Cook till Golden Amber in color stirring occasionally Remove from heat and stir in SLOWLY the following:

2c Heavy Cream 1T Kosher Salt

Store at room temp in squeeze bottle.

*For regular Caramel Sauce omit salt

Fruit Compote and Coulis

Compote: Yeild: 2 cups 4c – Frozen Berries 2c – Sugar 1T – Acid or Alcohol

Cook with as LITTLE stirring as possible for 5-10min. We want berries to be as whole as possible. Drain and reserve juice.

Coulis: Yeild: ½ cup Take reserved juice from compote and reduce to half. Store in squeeze bottle on top left self in reach in.

Chantilly Yields: 3cups

2c – COLD Heavy Cream 1/3c – Powder Sugar 1T – Vanilla Extract

Combine all ingredient in mixer with paddle attachment, whip on med speed till soft peaks form. Store in reach-in covered for up to 4 days.

Chocolate Chantilly 2c – COLD Heavy Cream 1/2c – Powder Sugar 1/4c – Cocoa Powder 1T – Vanilla Extract

Ganache

Yield: 3 cups

400g – Shaved Chocolate 400ml – Heavy Cream (approx. 2 cups)

Heat cream and pour over chocolate let sit for 2 min and stir slowly till smooth For Whipped Chocolate Ganache - follow above instructions; once cooled put in mixer with whisk attachment and whip on med speed till double in size.

White Chocolate Ganache

Yield: 2 cups

400g – Shaved White Chocolate 200ml – Heavy Cream (approx. 1 cup)

Heat cream and pour over chocolate let sit for 2 min and stir slowly till smooth

Simple Buttercream Frosting

Yield: 1 ½ cups

Ingredients • 3 cups confectioners' sugar • 8oz butter • 1 teaspoon vanilla extract • 1 to 2 tablespoons whipping cream Directions In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Meringue Buttercream Frosting

Yield: 3 cups, enough for one 2-layer cake

Ingredients

● 1 1/4 cups sugar

● 1/3 cup water

● 5 large egg whites

● Pinch of cream of tartar

● 1 pound cold unsalted butter, cut into small pieces Directions 1. In a small saucepan over medium heat, bring the sugar and water to a boil. Continue to boil until syrup reaches the soft-ball stage, 238 degrees on a candy thermometer. 2. Meanwhile, beat the egg whites until foamy. Add the cream of tartar and beat until stiff but not dry. 3. With the mixer running, pour the syrup into the egg whites in a thin stream and beat for 3 minutes. Beat the butter into the whites. Beat for 3 to 5 minutes until smooth and spreadable. If the icing "curdles," don't panic: keep beating and it will combine. If it sits for a while, beat it on low speed to smooth it out.

Swiss Meringue Buttercream Frosting

Yield: ALOT

INGREDIENTS: AMOUNT: Sugar 6 lbs. Butter 6 lbs. Egg Whites 3 lbs. Margarine (room temperature) 1 lb. Cake Shortening 1 1/2 lbs. Lemon Juice 2 cup Vanilla 3 Tbsps.

INSTRUCTIONS:

In mixing bowl combine whites and sugar. Over bain marie heat to 140 degrees whisking to keep from coagulating albumen.

Remove from heat, whip on speed 3 until very stiff peak and completely cool. Whip in fats 2 oz. At a time. Whip in flavoring.

Cream Cheese Frosting for Cakes

Yield: 4cups

Ingredients Cream Cheese 1# Sugar 2 cups Salt ¼ t Vanilla 2 t Heavy Cream 3 cups

Instructions Bring cream cheese to room temperature, with whisk attachment whip together cream cheese, sugar, salt and vanilla, set aside. Whip heavy cream till peaks form, fold whipped heavy cream into cream cheese mixture, whisk with mixer just till incorporated.

Cream Cheese Frosting for Cinnamon Rolls

INGREDIENTS: AMOUNT: PROCEDURE: Cream Cheese 3# Room temp Powdered Sugar 1# 7oz Vanilla 2T Butter 1# 2oz Room temp

INSTRUCTIONS:

Cream together cream cheese and powder sugar. Scrape the bowl 4 times and blend until there are no lumps. Add vanilla. Add butter and whip until fluffy.

Chocolate Frosting Yield: 1 lb.

Ingredients • 4oz butter, at room temperature • 3 cups powdered sugar • 1/4 cup whole milk, at room temperature • 1 teaspoon pure vanilla extract • 1/3 cup semisweet chocolate chips, such as Ghirardelli

Directions In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy. Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

Gelatin Marshmallows

INGREDIENTS: AMOUNT: PROCEDURE:

Gelatin 2 ¼ oz. Dissolve in water Water 10 oz. Powder sugar 12 oz. Corn syrup 1# 10 oz. Invert syrup 3# 12 oz. Water 10 oz.

INSTRUCTIONS:

Heat dissolved gelatin to 140°F. Then add powder sugar, corn syrup, invert sugar, and water and beat on high speed until stiff.

Then add: To suit vanilla

Cakes

Cakes Index

3-Layer White Cake

Brenton Butter Cake

Carrot Cake

Chiffon Cake

Chocolate Hazelnut Meringue Cake

Chocolate Cake

Coconut Cake

Devil Food Cake

Lemon Chiffon Cake

Lemon Coffee Cake

Lemony Angel Food Cake

Tres Leches

Vanilla Sponge Cake

Warm Chocolate Pudding Cake

3-Layer White Cake

Yield: 3 – 9in Rounds Ingredients

● 10oz unsalted butter, room temperature, plus more for pans

● 4 1/2 cups cake flour (not self-rising) plus more for pans

● 1 1/2 cups whole milk

● 9 large egg whites, lightly beaten

● 1 tablespoon pure vanilla extract

● 1/2 teaspoon almond extract

● 2 tablespoons baking powder

● 1 1/2 teaspoons salt

● 2 1/4 cups sugar

● 1 pint raspberries Directions 1. Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside. 2. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside. 3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary. 4. Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish. 5. Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes. 6. Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.

Brenton Butter Cake

Yield: 9in Tart Round Ingredients 8oz unsalted butter, room temperature, cut into small pieces, plus more for pan

● 1 1/2 cups all-purpose flour, plus more for dusting

● 1 cup cake flour (not self-rising)

● 1 1/2 teaspoons baking powder

● 1/2 teaspoon salt

● 1 large whole egg, lightly beaten, plus 4 large egg yolks

● 1 cup sugar

● 1 cup Buttermilk Directions 1. Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom. 2. Sift both flours, baking powder, and salt into a large bowl; set aside. 3. In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined. 4. Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes. 5. Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly. 6. Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.

Carrot cake Yield: 9in round Ingredients

● 2 1/2 cups all-purpose flour, plus more for pans

● 1 teaspoon baking powder

● 1 teaspoon baking soda

● 1 teaspoon ground cinnamon

● 3/4 teaspoon coarse salt

● 1/2 teaspoon ground ginger

● 1/4 teaspoon ground nutmeg

● 12oz unsalted butter, room temperature, plus more for pans

● 1 cup packed light-brown sugar

● 1/2 cup granulated sugar

● 3 large eggs

● 2 teaspoons pure vanilla extract

● 1/2 cup water

● 1 pound carrots (8 to 10 medium carrots), peeled and shredded on a box grater or in a food processor (about 2 3/4 cups)

● 2 cups pecans (1 cup finely chopped for batter, 1 cup coarsely chopped for decorating sides of cake) Directions 1. Make the cake: Preheat oven to 350 degrees. Butter three 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. 2. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes. Reduce speed to low, and add flour mixture, then finely chopped pecans. 3. Scrape batter into prepared pans, dividing evenly. Bake, rotating pans halfway through, until golden brown and a toothpick inserted into centers comes out clean, about 30 minutes. Let cool in pans on a wire rack for 15 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely. 4. Using a serrated knife, trim rounded top of 2 cakes. Place one trimmed cake, cut side up, on a serving platter. Spread 1 cup frosting over cake. Top with second trimmed cake, cut side down. Spread 1 cup frosting over cake. Top with remaining cake. Spread remaining frosting over top and sides. Gently press coarsely chopped pecans onto sides of cake. Refrigerate 1 hour before serving.

Chiffon Cake with Berries

Yield: 8in round Ingredients For the Cake

● 2 1/4 cups cake flour

● 1 1/2 cups granulated sugar, divided

● 2 1/4 teaspoons baking powder

● 3/4 teaspoon salt

● 1/2 cup oil

● 7 large egg yolks plus 9 large egg whites

● 3/4 cup whole milk

● 1/2 teaspoon cream of tartar

● 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract Directions 1. Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture. 2. Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula. Transfer batter to pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down

Chocolate and Hazelnut Meringue Cake

Yield: 9in Spring form Ingredients

● 6oz unsalted butter, plus more for pan

● All-purpose flour, for pan

● 1 cup hazelnuts (about 4 ounces)

● 3/4 cup firmly packed brown sugar

● 6 large whole eggs, separated

● 12 ounces bittersweet chocolate, melted and cooled, plus 4 ounces roughly chopped (1 cup)

● 1 tablespoon pure vanilla extract

● 1 tablespoon rum (optional)

● 1 pinch of salt

● 1 tablespoon cornstarch

● 1/4 teaspoon cream of tartar

● 4 large egg whites

● 1 cup superfine sugar Directions 1. Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside. 2. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside. 3. Make cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum, if using; beat until combined. Set aside. 4. In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes. 5. Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture. 6. Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving. Cook's Note Use the largest spatula you own and as few strokes as possible to maintain the egg white mixture's light, airy consistency when folding it into the chocolate batter. Hazelnut skins will come right off when you toast the nuts; rub them vigorously inside a folded kitchen towel while they're still warm. An offset spatula lets you reach easily into the springform pan to gently coax the meringue over the half-baked cake layer.

Chocolate Cake

yield: 2- ¼ sheets, 1-1/2 sheet, 2-9in rounds

Mix in Kitchen Aid:

2c – AP Flour

2c – Sugar

3/4c – Cocoa Powder

2t – Baking Soda

1 1/2t- Baking Powder

1t – Salt

1t – Espresso Grounds

Add:

1c – Butter Milk

1/2c – Oil

2ea – Eggs

2t – Vanilla

Add: Mix on high for 2min

1c – Boiling Water

Bake @ 350 in two, ¼ sheet pans well-oiled and floured. Once cake is cooled use cake cutter to cut each cake into two thin layers. This cake will be a four layer cake.

Coconut cake Yield: 9in round Ingredients

● Nonstick cooking spray with flour

● 1# unsalted butter

● 3 cups sugar

● 6 large eggs

● 4 1/2 cups all-purpose flour

● 1 1/2 tablespoons baking powder

● 1/2 teaspoon salt

● 1 1/2 cups Buttermilk

● 1 1/2 tablespoons pure vanilla extract

● 1 teaspoon coconut extract Directions 1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula. 3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined. 4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

Devil Food Cake Yield: 8in round Ingredients FOR THE CAKE

● 12oz unsalted butter, plus more for pan

● 1 1/4 cups unsweetened cocoa powder

● 1 1/4 cups hot water

● 3 cups all-purpose flour

● 1 1/4 teaspoons coarse salt

● 1 teaspoon baking powder

● 1 teaspoon baking soda

● 2 1/4 cups granulated sugar

● 4 large eggs

● 1 tablespoon plus 1 teaspoon pure vanilla extract

● 1 cup buttermilk Directions 1. Make the cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans, line bottoms with parchment paper, and butter paper. Whisk together cocoa powder and hot water until smooth. 2. Sift together flour, salt, baking powder, and baking soda; set aside. Melt butter and sugar in a saucepan over medium-low heat. Remove from heat, and transfer to a mixer. Beat on medium- low speed until cooled, 4 to 5 minutes.

Lemon Chiffon Cake Yield: 1-8in round/1/2 sheet Ingredients

● 3/4 cup cake flour

● 1/4 teaspoon baking soda

● 1/4 teaspoon salt

● 3/4 cup plus 1 tablespoon granulated sugar

● 3 large eggs, separated

● 1/4 cup vegetable oil

● 1 tablespoon lemon juice

● 2 tablespoons grated lemon zest, (about 4 lemons)

● 1/2 teaspoon pure vanilla extract

● 1/4 teaspoon cream of tartar

● Confectioners' sugar, for dusting Directions 1. Heat oven to 325 degrees and have ready an ungreased 7-inch tube pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside. 2. In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth. 3. In the bowl of an electric mixer, beat egg whites on medium speed until foamy. Add cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form, about 2 minutes. 4. Gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Pour batter into pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes. 5. Remove cake from oven; invert the pan over a glass soda bottle for 2 hours to cool. Turn cake right-side up. Run a table knife all the way down between cake and pan; invert again, and remove cake. Dust cake with confectioners' sugar before serving.

Lemon Coffee Cake yield: 8in round Ingredients For the Streusel

● 1 3/4 cups all-purpose flour

● 3/4 cup packed brown sugar

● 1 teaspoon coarse salt

● 6oz cold unsalted butter For the Cake

● 2 cups all-purpose flour

● 1 teaspoon baking powder

● 1 teaspoon baking soda

● 1 1/2 teaspoons coarse salt

● 4 oz unsalted butter, room temperature, plus more for pan

● 1 cup granulated sugar

● 3 tablespoons finely grated lemon zest (from 4 to 5 lemons)

● 2 large eggs

● 1 teaspoon pure vanilla extract

● 1 cup sour cream For the Glaze

● 1 cup confectioners' sugar

● 3 to 4 tablespoons lemon juice Directions 1. Make the streusel: Mix together flour, brown sugar, and salt. Using a pastry cutter or your fingers, cut butter into the flour mixture until small to medium clumps form. Cover, and refrigerate until ready to use (up to 3 days). 2. Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and lemon zest with a mixer on medium speed in a large bowl until light and fluffy, about 2 minutes. With the mixer running, add eggs, 1 at a time, then the vanilla. Reduce speed to low. Add the flour mixture in 3 additions, alternating with sour cream. 3. Spoon batter evenly into cake pan. Sprinkle the chilled streusel evenly over the batter. 4. Bake until cake is golden brown and a tester inserted in the center comes out clean, about 55 minutes. Transfer pan to a wire rack set over a baking sheet, and let cool in pan for 15 minutes. Run a knife around the edges of the pan, and remove outer ring. Let cool on rack for 15 minutes. Run a knife around the center tube. Slide 2 wide spatulas between the bottom of the cake and the pan, and lift cake to remove from the center tube. Let cool completely on rack. 5. Make the glaze: Just before serving, stir together confectioners' sugar and lemon juice in a medium bowl. Drizzle over cooled cake, letting excess drip down the sides. Let glaze set before slicing, about 5 minutes

Lemony Angel Food Cake YIELD: 1 BUNT

Ingredients For the Cake

● 1 cup sifted cake flour

● 1 1/2 cups sugar

● 12 large egg whites

● 2 tablespoons finely grated lemon zest

● 1 tablespoon plus 1 teaspoon fresh lemon juice

● 1 teaspoon cream of tartar

● 1 teaspoon pure vanilla extract

● 1/4 teaspoon salt For the Lemon Cream

● 1/2 cup fresh lemon juice

● 1/2 cup sugar

● 1 tablespoon cake flour (not self-rising)

● 1/4 teaspoon salt

● 1 1/2 cups heavy cream, chilled

● 1 tablespoon finely grated lemon zest Directions 1. Make the cake: Preheat oven to 325 degrees, with rack in lower third of oven. Sift flour and 1/2 cup sugar into a bowl. 2. Whisk whites with a mixer on medium speed until frothy, about 1 minute. Add lemon zest and juice, cream of tartar, vanilla, and salt; continue whisking until soft peaks form, about 2 1/2 minutes. With mixer running, gradually add remaining cup sugar. 3. Increase speed to medium-high; continue whisking until firm, not stiff, peaks form, about 2 minutes. Sprinkle whites with 1/3 of the flour-sugar mixture. Using a rubber spatula, gently fold to combine. Sprinkle remaining flour-sugar mixture over whites in 2 additions; gently fold to combine. 4. Transfer batter to a 10-inch angel food cake pan with legs. Gently run a knife through the center of the batter to remove any air bubbles. Bake until a tester inserted into center comes out clean, 45 to 50 minutes. 5. Remove pan from oven, and invert onto its cooling legs (if your tube pan doesn't have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool); let cool, 1 1/2 to 2 hours. Run a knife around the inner and outer edges of cake to remove. Invert onto a serving platter. (Use a knife to separate cake from bottom of pan.) Let cool on a wire rack. Unfrosted cake can be stored in an airtight container for up to 2 days. 6. Make the lemon cream: Prepare an ice-water bath. Whisk lemon juice, sugar, flour, and salt in a small saucepan over medium-high heat. Bring to a boil; whisk constantly for 1 minute, until it thickens. Transfer to a heatproof bowl set in ice-water bath to cool completely, stirring occasionally. Meanwhile, whisk cream and lemon zest with a mixer on medium speed until medium peaks form, about 3 minutes. Gently fold whipped cream into juice mixture in thirds. Refrigerate lemon cream, up to overnight. 7. Trim strips to 5-inch lengths, and roll each to form centers of flowers; fit into flower holes and let stand on wire rack until slightly dry but still sticky, about 30 minutes. 8. Frost cake with lemon cream.

Tres Leches Yield: ½ Sheet Pan / 14 Ramekins

Ingredients ● 10ea Large Eggs ● 1 1/8C Sugar ● 1T Vanilla ● 1 1/8C AP Flour

Whip eggs and vanilla until light, add sugar and whip till TRIPLE in size. Remove mixing bowl from stand, sift and hold flour into eggs 1/3 at a time. Place cake mix in desired baking containers and bake @ 350 for 10-15min until golden brown on top.

Three Milks ● 1 can condensed milk ● 2 cans evaporated milk ● 2 cups heavy cream ● ½ cup rum Coconut Three Milks ● 1 can condensed milk ● 2 cans coconut milk ● 2 cups heavy cream ● ½ cup rum

Vanilla Sponge Cake Yield: ½ sheet Pan / 9in round Ingredients

● 1 1/2 cups sifted cake flour

● 1 cup cornstarch

● 1 tablespoon baking powder

● Pinch of salt

● 10 large eggs, separated, at room temperature

● 2 1/2 cups sugar

● 3/4 cup milk, scalded

● 2 teaspoons vanilla extract Directions 1. Heat oven to 350 degrees.Sift together flour, cornstarch, baking powder, and salt. 2. Whip egg yolks and sugar on high speed until thick and pale. Reduce speed to low, and slowly add hot milk and vanilla extract. Beat at high speed until thick again. Transfer to a large bowl. Fold dry ingredients into yolk mixture in three additions. 3. Wash and dry mixing bowl and beater. Beat egg whites on low speed until frothy. Beat at high speed until soft peaks form. 4. Fold egg whites into batter in two additions. Divide between prepared pans; bake for about 15 minutes, or until cake is golden brown and springs back when pressed. Let cool completely in pans; cut out two 9-inch and two 6-inch circles

Warm Chocolate Pudding Cake Yield: 4 Ramekins Ingredients

● 3.5oz cold unsalted butter, cubed, plus more, room temperature, for ramekins

● 1/3 cup sugar, plus more for ramekins

● 6 ounces bittersweet chocolate, chopped

● 2 large eggs plus 2 large egg yolks

● 1/4 cup all-purpose flour (spooned and leveled)

● 1/2 teaspoon coarse salt Directions 1. Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.) 2. In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes. 3. Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.

Custards

Custards Index

Caramel Custard

Crème Brulee

Chocolate Crème Brulee

Pots de Crème

Pumpkin Flan

Vanilla Cheese Cake

New York Cheese Cake

Bread Pudding

Holiday Bread Pudding

Fruit Clafouti

Pastry Cream

Crème Anglaise

Ice Cream Base

Caramel Custard Yield: 4 – 6oz ramekins Ingredients

● 1/3 cup sugar

● 1/4 cup plus 1 tablespoon water

● 3/4 cup whole milk

● 1/4 cup heavy cream

● 5 large egg yolks

● 1 teaspoon pure vanilla extract

● Coarse salt Directions 1. Preheat oven to 325 degrees. Heat sugar and water in a saucepan over medium-high heat, swirling occasionally, until deep amber, about 7 minutes. Carefully whisk in milk and cream. 2. Whisk together yolks, vanilla, and 1/4 teaspoon salt. Slowly pour caramel-milk mixture into yolk mixture, whisking constantly. Skim any bubbles from the top. Divide evenly among four 6-ounce ramekins. 3. Set ramekins in a 9-inch square baking dish. Pour boiling water into dish to come a third of the way up sides of ramekins. Bake until custards are just set but jiggle slightly, 27 to 30 minutes. Remove from water using tongs. Refrigerate for 20 minutes.

Creme Brulee Yield: 8 Ingredients

● 4 cups heavy cream

● 1 vanilla bean, split and scraped

● 1 cup plus 2 tablespoons granulated sugar

● 8 large egg yolks Directions 1. Preheat oven to 300 degrees. 2. In a small saucepan, combine cream, vanilla bean and seeds, and 3/4 cup granulated sugar; place over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not boil. Remove from heat and set aside. 3. Whisk egg yolks in a large bowl; while whisking constantly, slowly add hot cream mixture to egg yolks. Continue whisking until smooth. Strain custard mixture through a fine-mesh sieve set over a large liquid measuring cup; discard solids. 4. Place six shallow 7-ounce ramekins in a roasting pan; transfer roasting pan to oven. Fill each ramekin to the top with custard mixture. Add enough hot water to baking pan so that it comes halfway up the sides of the ramekins. Bake until custard is set and trembles slightly when shaken, about 40 minutes. 5. Remove ramekins from water bath and transfer to a wire rack; let cool for 30 minutes. Transfer ramekins to refrigerator and let chill for at least 4 hours and up to 3 days. 6. To serve, sprinkle each ramekin of custard with 1 tablespoon remaining granulated sugar. Using a kitchen torch held 4 to 5 inches from the surface, melt sugar using a slow and even motion, until sugar is caramelized. Serve immediately.

Chocolate Creme Brulee Yield: 6 Ingredients FOR THE CREME BRULEE

● 2 cups heavy cream

● 1/4 cup plus 3 tablespoons sugar

● 3 ounces bittersweet chocolate, chopped (1/2 cup)

● 5 large egg yolks FOR ASSEMBLING

● 4 tablespoons sugar Directions 1. Preheat oven to 250 degrees. Make the creme brulee: Heat cream and 1/4 cup sugar in a small saucepan over medium heat, stirring, until sugar dissolves and the cream just begins to simmer. Add chocolate, and whisk until melted and smooth. 2. Whisk remaining 3 tablespoons sugar with the egg yolks in a medium bowl. Slowly pour cream mixture into yolk mixture, whisking constantly. Strain custard through a fine sieve. 3. Pour custard into four 4-ounce ramekins. Transfer ramekins to a roasting pan, and fill pan with enough boiling water to reach halfway up the sides of ramekins. Bake until custards are just set, 1 hour to 1 hour 10 minutes. Carefully remove from water, and let custards cool. 4. Assemble the cremes brulees: Refrigerate for 1 hour. Top each with 1 tablespoon sugar. Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of custard. Move flame back and forth until surface is caramelized. Alternatively, broil custards on top rack until caramelized, 1 to 2 minutes.

Pots Du Creme Au Chocolat YIELD: 56 oz. / 14 - 4 oz portions

INGREDIENTS: AMOUNT:

Half & Half 1 qt. Semisweet chocolate 12 oz. Egg yolks 12 ea. Sugar 2 oz. Salt pinch Vanilla 1 tsp.

INGREDIENTS:

In a heavy saucepan heat half & half with finely chopped chocolate. Stir until scalded and smooth.

Beat together egg yolks, sugar and salt. Temper in chocolate. Return to heat and cook until slightly thickened.

Strain through a sieve and pour into custard cups. Place in a water bath and cover. Bake at 275 F until barely set. Refrigerate.

Pumpkin Flan Yield: 9in round

Ingredients

● 1/2 cup granulated sugar

● 3/4 cup brown sugar

● 1/2 teaspoon ground cinnamon

● 1/2 teaspoon ground ginger

● 1/4 teaspoon ground nutmeg

● 1/4 teaspoon coarse salt

● 1 cup cooked pumpkin puree

● 1 1/2 cups half-and-half or cream

● 5 large eggs, beaten

● 1 teaspoon pure vanilla extract

● 1/2 cup heavy cream, whipped Directions 1. Preheat the oven to 350 degrees. 2. Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel. 3. In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin puree. In a medium bowl, whisk together the half-and-half, eggs, and vanilla. Thoroughly blend the egg mixture into the pumpkin puree. 4. Set the pie plate in a large roasting pan, and pour the custard over the caramel. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. Run a knife around the outside edge of the flan and invert it onto a rimmed plate. Cut into wedges or scoop and serve with a dollop of whipped cream.

Vanilla Cheesecake Yield: 1 spring form round

Ingredients ● 3# Cream Cheese ● 2 ¼ c Sugar ● 3 c Sour Cream ● 3ea Vanilla Bean Scraped or 3T extract ● 12ea Egg Yolks

*****************ALL AT ROOM TEMPATURE***************

In robocope cream, cream cheese and sugar making sure to scrape side often. Once there are no lumps and mixture is completely smooth add sour cream and vanilla. Once combined add egg yolks ONE AT A TIME till all are combined. Make sure all eggs are completely incorporated. The robocope will be very full but don’t worry it will all fit!

New York Style Cheesecake YIELD: 2 - 8 in. Cakes or 1 - 10" Spring Form

INGREDIENTS: AMOUNT:

Cream Cheese 3 lbs. Granulated sugar 12 oz. Corn Starch 3/4 cup Vanilla 1½ tsp. Lemon zest and juice 1 ea. Bitters 6 dashes Sour cream 1½ lbs. Butter, melted 3 oz. Eggs 9 ea. Graham crust, optional INSTRUCTIONS:

Put cream cheese in mixing bowl using a paddle, beat until smooth, Mix sugar and corn starch, add and cream until light.

Add flavors and cream in, add sour cream and butter and cream in scraping constantly.

Scrape down the bowl and gradually add the eggs one at a time, scrape down bowl a couple of times while adding.

Take off machine and check for smoothness. If there are lumps strain through a fine hole china cap.

Pour into prepared pans: greased or sprayed lightly with vegetable spray, to 1/8 inch from top, and bottom lined with parchment paper.

Put on hotel pan, place on oven door and add scalding water to the hotel pan and bake at 300 degrees F for about 50 minutes until lightly brown and shakes solid.

Note: will hold for 1 week in refrigerator; will freeze for 1 year with 24 hours to thaw.

To prevent cheese cakes from cracking: (1) make sure there are no lumps; (2) constantly mix the batter while pouring into pans; (3) use cold water for the water bath.

Pumpkin - Double: (4 cakes) Pureed Pumpkin 2 lbs. Cinnamon 2 tsp. Nutmeg, Allspice, Cloves ¼ tsp. ea. Sugar Increase 3 oz.

Bread Pudding Yield: 2in ½ hotel pan Ingredients

● Butter, room temperature, for baking dish

● 2 large eggs

● 1 teaspoon pure vanilla extract

● 1/4 teaspoon salt

● 1/2 cup plus 1 tablespoon sugar

● 2 1/2 cups whole milk

● 12 ounces challah bread, cut into 1 1/2-inch chunks

● 3 bananas, sliced 1 inch think on the diagonal

● 1/2 cup raisins Directions 1. Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside. 2. In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally. 3. Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.

Holiday Bread Pudding Yield: 4in ½ hotel pan Ingredients

● Unsalted butter, softened, for bowls and parchment paper

● 3/4 cup vanilla sugar or granulated sugar, plus more for bowls and sprinkling

● 1 1/3 cups Armagnac or other good-quality brandy

● 7 ounces assorted dried fruits, such as peaches, apricots, and pears

● 7 ounces pitted prunes

● 5 cups heavy cream

● 2 cups half-and-half

● 2 whole cinnamon sticks

● 2 vanilla beans, halved lengthwise; seeds scraped to loosen

● Zest of 1 orange

● 12 large egg yolks, lightly beaten

● 2 large loaves day-old brioche (1 pound each), cut into 1 1/4-inch cubes (18 cups)

● Boiling water, for roasting pan Directions 1. Brush two 1 1/2-quart ovenproof bowls with butter, and sprinkle with sugar, tapping out excess; set aside. Bring brandy and dried fruits to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until fruits have softened and absorbed the brandy, about 10 minutes. Transfer fruits to a work surface and coarsely chop; set aside. 2. Bring cream, half-and-half, sugar, cinnamon sticks, vanilla beans and seeds, and orange zest to a boil in a large saucepan over medium-high heat, stirring occasionally. Remove from heat. 3. Put egg yolks into a medium bowl. Whisking constantly, gradually ladle half the hot cream mixture into the yolks. Pour yolk mixture into saucepan with remaining cream mixture. Cook over medium heat, whisking constantly and scraping sides of pan, until mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour through a large sieve into a large bowl; discard solids. 4. Preheat oven to 350 degrees. Put bread into a large bowl. Add soaked fruit, reserving 1/2 cup. Pour in custard; toss to combine. Divide bread mixture between prepared bowls. Top each with half the reserved fruit. Sprinkle with sugar. Let stand until bread is saturated, about 20 minutes. 5. Set bowls in a large deep roasting pan. Brush two pieces of parchment paper with butter; place, butter side down, over bowls. Tightly cover with foil. Transfer pan to oven; add enough boiling water to come 3 inches up sides of bowls. Bake 1 hour. Uncover; bake until set, about 30 minutes more. Serve warm or at room temperature with lemon sauce.

Fruit Clafouti Yield: 4 – 2 cup baking ramekins / 3 qtr. dish Ingredients

● 5 large eggs

● 1/2 cup all-purpose flour (spooned and leveled)

● 1 cup sour cream

● 1 cup whole milk

● 3/4 cup granulated sugar

● 3/4 teaspoon pure vanilla extract

● 1/4 teaspoon fine salt

● 4 1/2 cups

● Confectioners' sugar, for dusting Directions 1. Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter fruit in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.

Pastry Cream Yield: 2 ½ cups pastry cream Ingredients

● 1/2 cup sugar

● 1/4 cup cornstarch

● Pinch of coarse salt

● 2 cups whole milk

● 4 large egg yolks

● 2 tablespoons unsalted butter

● 1 teaspoon pure vanilla extract Directions 1. Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a simmer. Continue to cook until it comes to a boil. Let boil 1 minute. Remove from heat and add vanilla. 2. Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, whisk until smooth.

Crème Anglaise

yields: 3 cups

Steep:

2 1/2c – Milk

1T – Vanilla or 1 vanilla bean

Whisk Together in separate bowl:

9 – Egg Yolks

1c – Sugar

1T – Corn Starch

Temper steeped milk into egg mixture; return to heat till slightly thick. Remove and let cool.

Ice Cream Base

Yeild: 2 ½ quarts

Heat:

2c Milk

5c Heavy Cream

Whisk Together:

9ea Egg Yolks

1 1/2c Sugar

Temper heated cream into eggs

If making salted caramel Ice Cream omit sugar and add salted caramel to heavy cream when heating. Then temper into eggs. Strain

To make hazelnut ice-cream add 2c fine chopped hazelnuts to heavy cream and strain out, temper into eggs and sugar

Short Doughs

Short Dough Index

Giant Chocolate Chip Cookies

Giant Oatmeal Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

Chocolate Brownies

Fruit Bars

Fruit Crisp

Raspberry Cream Sandwich Cookies

Scones

Butter Pie Crust 3-2-1

Pate Brisee

Flaky Pie Dough

Sweet Shortcrust (Tart Crust)

Blueberry Ricotta Tart

Brown Butter Apple Pie

Berry Pie

Traditional Pumpkin Pie

Giant Chocolate Chip Cookies Yield: 16 Ingredients

● 2 cups all-purpose flour, spooned and leveled

● 1 1/2 teaspoons baking soda

● 1 teaspoon salt

● 4oz unsalted butter, room temperature

● 1 cup granulated sugar

● 3/4 cup packed brown sugar

● 2 large eggs

● 2 teaspoons pure vanilla extract

● 12oz chocolate chips Directions 1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. 2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla. 3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips. 4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.

5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

Giant Oatmeal Raisin Cookies Yield: 4 Ingredients

● 1 1/2 cups all-purpose flour (spooned and leveled)

● 1 teaspoon baking soda

● 1 teaspoon salt

● 8oz unsalted butter, room temperature

● 3/4 cup packed light-brown sugar

● 3/4 cup granulated sugar

● 2 large eggs

● 1 teaspoon vanilla extract

● 2 1/2 cups rolled oats

● 2 cups raisins

● 1 cup sweetened shredded coconut Directions 1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. 2. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined. 3. Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets. 4. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

Peanut Butter Oatmeal Chocolate Chip Cookies Yield: 6 doz small – 2 doz large

Ingredients

● 3 cups old-fashioned rolled oats

● 1/3 cup whole wheat flour

● 1 teaspoon baking soda

● 1 teaspoon baking powder

● 1/2 teaspoon coarse salt

● 1 cup packed light-brown sugar

● 1 cup granulated sugar

● 8oz unsalted butter, softened

● 1/2 cup natural peanut butter

● 2 large eggs

● 1 teaspoon pure vanilla extract

● 2 cups salted whole peanuts

● 2 cups semisweet chocolate chips Directions 1. Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside. 2. Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. 3. Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips. 4. Using a 1 1/2-inch ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper. 5. Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days

Chocolate Brownies

Ingredients Yield: ½ Sheet Pan ● 5 cups Chocolate Chips ● 1# butter ● 8 eggs ● 1 teaspoon vanilla extract 2 ¼ cups sugar ● 2 ⅔ cup all-purpose flour ● 2 ½ cups chocolate chips, extra

Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour pan. 2. Melt chocolate and butter together in a double boiler until smooth. 3. Whip eggs and sugar together on high speed for aprox. 10 minutes till pale and creamy. Fold in the melted chocolate. Sift the flour into the bowl and gently fold in the extra chocolate chips. 4. Bake for 25 to 30 minutes. Do not overcook. 5. Ganache Top

Fruit/Lemon Squares YIELD: 1 sheet pan - 48 squares

INGREDIENTS: AMOUNT: Butter 1½ lbs. Powdered Sugar 7 oz. A.P. Flour 3 lbs. Eggs 16 ea. Sugar 3½ lbs. Chopped Lemon Zest 4 tsp. Fruit/Lemon Juice 1½ pts. Baking Powder 3/4 oz.

Powdered Sugar Garnish

INSTRUCTIONS: Beat butter until soft, add powdered sugar and cream until light. Add 8 cups of the flour and 1 tsp. lemon zest, combine. Mixture will be crumbly. Spread into a well-greased deep full sheet pan, press to all corners, making sure mixture is even. Bake at 325 F for 10 minutes, or until barely golden in spots and set.

Meanwhile, beat eggs until light, and gradually add sugar, beat until thick. Add lemon zest and lemon juice, remaining flour, and baking powder, beat until smooth. Pour over baked shortbread and bake 30 to 40 minutes or until top is golden brown.

Cool and dust with additional powdered sugar.

Fruit Crisp Yield: 1 - 2" Full Hotel Pan

INGREDIENTS: AMOUNT:

Apples, Peaches, etc. 1 - #10 can Sugar ½ - 1 cup (depending on fruit) Cinnamon 1 tsp. AP Flour 1 Tbsp. Lemon Juice To Taste, if needed Sift dry ingredients together.

Drain fruit and mix dry with fruit. Put into hotel pan. Top with streusel topping just to cover. (Recipe below)

Bake at 325 for 30-40 minutes or until golden brown on top and juices start to bubble.

Streusel Topping: Granulated Sugar 1 lb. Brown Sugar 1 lb. Cinnamon ¼ oz. (Half-batch) AP Flour 1½ lbs. Rolled Oats ½ lb. Butter 1½ lbs.

Comgine dry ingredients together and cut butter in until mixture resembles coarse cornmeal. Store under refrigeration.

Raspberry Cream Cookie Sandwiches Yield: 3 Dozen Ingredients

● 1 3/4 cups all-purpose flour

● 1 teaspoon baking soda

● 1/2 teaspoon salt

● 9oz unsalted butter, softened

● 1 1/2 cups plus 2 teaspoons sugar

● 1 large egg

● 2 teaspoons pure vanilla extract

● 1 vanilla bean, halved lengthwise, seeds scraped and reserved

● 6 ounces fresh raspberries

● 7 1/2 ounces best-quality white chocolate, coarsely chopped

● 1/3 cup heavy cream Directions 1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt; set aside. 2. Mix butter and 1 1/2 cups sugar with an electric mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg, extract, and vanilla seeds; mix until smooth. Reduce speed to low. Gradually mix in flour mixture. 3. Scoop batter using a flat (not mounded) 1-inch ice cream scoop; space 2 inches apart on baking sheets lined with parchment paper. 4. Bake cookies 4 minutes. Remove from oven; gently tap baking sheets on counter to flatten cookies. Return to oven, switching positions of sheets; bake until cookies are just set, 4 to 6 minutes more. Let cool on parchment on wire racks. 5. Puree raspberries and remaining 2 teaspoons sugar in a food processor. Pour mixture through a fine sieve into a small bowl, pressing to extract juice; discard seeds. Set mixture aside. 6. Melt white chocolate in a heatproof bowl set over a pan of simmering water. Remove from heat; whisk in cream in a slow stream. Slowly whisk in reserved raspberry mixture. Refrigerate up to 45 minutes. 7. Spread 1 heaping teaspoon raspberry cream on the undersides of half the cookies. Sandwich with remaining cookies.

Scone Mix

YIELD: 6 batches of 1 1/2 dzn.

INGREDIENTS: A.P. Flour 10 lbs. Cake Flour 3 lbs. 12 ozs. Baking Powder 8 3/4 oz. Salt 4 oz. Sugar 2 lb. Butter 1 lb. Shortehing (heavy duty) 1 lb.

INSTRUCTIONS:

Mix together dry ingredients.

Cut cold fat into dry until it resembles pea size pieces.

Store under refrigeration.

To the above add 2 2 - 3 cups milk (whole).

Bake scones at 325 F for 10-12 minutes or until golden brown.

Butter Pie Crust Dough (3-2-1 Method)

Yield: Makes: 2

This is enough for two single crust 10 inch deep dish pies, or one double crust 10 inch deep dish pie.

Ingredients: 2 1/2 cups (300 g) all-purpose flour 1 tbsp (12 g) granulated sugar 1 tsp (5 g) salt 8oz unsalted butter, Cubed & Frozen 1/2 -- 3/4 cup (125 -- 175 mL) ice water

Method: Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough. Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.

** The 3-2-1 method refers to 3 parts flour, 2 parts fat (in this case butter), and 1 part water - all by

Pate Brisee Yield: Makes two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie Ingredients

● 2 1/2 cups all-purpose flour

● 1 teaspoon coarse salt

● 1 teaspoon sugar

● 8oz chilled unsalted butter, cut in pieces

● 1/4 to 1/2 cup ice water Directions 1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds. 2. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

Flaky Pie Dough

YIELD: 10 lb. 5 oz.

INGREDIENTS: AMOUNT:

Pastry Flour 5 lb. Shortening (heavy duty) 3 lb. 8 oz. Water (cold) 1 lb. 8 oz. Salt 1 oz. Sugar (optional) 4 oz.

INSTRUCTIONS:

Cut shortening into flour until pea-sized pieces.

Dissolve salt and sugar in cold water. Dribble water over flour mixture. Toss lightly and gently to distribute water and pick up dry material.

Sweet Shortcrust Pastry Yield: 1lb.

Combine in mixer with paddle attachment:

1 ½ C AP Flour Pinch of Salt ½ C Sugar 4oz Unsalted Butter, cubed

Mix on low speed till no lumps of butter are visible, add:

2 ea. Egg Yolks

Mix on low speed till mixture comes together to form dough.

*May be used for Sweet Pie Dough or Tart Dough

Brown Butter Apple Pie Yield: 9in Pie round Ingredients

● 2oz unsalted butter

● 3 pounds Granny Smith apples (6 to 7), peeled, cored, and cut into eighths

● 1 tablespoon fresh lemon juice

● 1/4 cup all-purpose flour, plus more for rolling

● 1/2 teaspoon coarse salt

● 3/4 cup granulated sugar

● 1/2 cup packed light-brown sugar

● 1 vanilla bean, seeds scraped

● Pate Brisee

● Water, for brushing

● 1 large egg, lightly beaten

● Coarse sanding sugar, for sprinkling Directions 1. Melt butter in a small saucepan over medium-low heat and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 8 minutes; let cool. Toss together apples and lemon juice in a large bowl. Combine flour, salt, granulated and brown sugars, and vanilla-bean seeds in another bowl, breaking up clumps and combining with a fork or fingers. Add browned butter to apples. Stir in flour mixture. 2. Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9- inch pie pan. Roll out remaining disk of dough to a 13-inch round. Rolled-out dough can be refrigerated up to 8 hours. (Be sure to let the 13-inch round sit at room temperature until pliable before topping pie, or it will break.) Place apples in pie shell, brush edges with water, and cover pie with top crust. Trim excess, leaving a 1-inch overhang. Fold top edge over bottom crust to seal, and crimp as desired. Cut steam vents in top crust. Freeze pie 30 minutes. 3. Meanwhile, preheat oven to 425 degrees with rack in lowest position. Brush pie with egg wash and sprinkle with sanding sugar. Place a foil-lined rimmed baking sheet on floor of oven to catch any drips. Bake pie on lowest rack 15 minutes. Reduce oven temperature to 375 degrees and bake until well browned, about 1 hour. Tent pie with foil and continue to bake until bubbling through vents, about 20 minutes more. Let cool completely on a wire rack, at least 6 hours.

Berry Pie Yield: 9in round pie pan

Ingredients

● All-purpose flour, for dusting

● Top and Bottom Pie Crust

● 8 cups (about 4 pints) berries, picked over

● 1/2 cup sugar

● 1/4 cup cornstarch

● 1 tablespoon freshly squeezed lemon juice

● 2 tablespoons unsalted butter, cut into small pieces

● 1 large egg yolk

● 1 tablespoon heavy cream Directions 1. On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch pie pan, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes. 2. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired. 3. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third. 4. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.

Blueberry-Ricotta Tart

Yield: 9in tart pan

Ingredients

● 1 cup all-purpose flour

● 1/4 cup finely ground blanched almonds

● 2 tablespoons toasted wheat germ

● 2 tablespoons light brown sugar

● 1/2 teaspoon kosher salt

● 1/2 teaspoon baking powder

● 2oz unsalted butter, cut into pieces

● 1/4 to 1/3 cup low-fat buttermilk

● 1 1/4 cups part-skim ricotta

● 1/4 teaspoon salt

● 1/4 teaspoon cinnamon

● 1 tablespoon plus 2 more tablespoons honey

● 2 cups blueberries or fruit of choice Directions 1. In a food processor pulse together all-purpose flour, finely ground blanched almonds, toasted wheat germ, light brown sugar, kosher salt, and baking powder. Add cold, unsalted butter, and process until largest pieces are the size of small peas. With machine running, add low-fat buttermilk until dough just holds together. Pat into a disc, wrap in plastic, and refrigerate for 1 hour (or overnight). 2. Preheat oven to 375 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool. 3. Puree part-skim ricotta with 1/4 tsp. salt, cinnamon, and 1 Tbsp. honey. Spread into cooled shell. Stir 2 Tbsp. honey gently into blueberries and arrange on top of tart. Chill for 2 hours.

Traditional Pumpkin Pie Yield: 9in round Ingredients ● All-purpose flour, for surface

● Pie crust

● 15oz solid-pack pumpkin

● 3/4 cup packed light-brown sugar

● 1 tablespoon cornstarch

● 1/2 teaspoon coarse salt

● 3/4 teaspoon ground cinnamon

● 3/4 teaspoon ground ginger

● 1/4 teaspoon freshly grated nutmeg

● 1 teaspoon pure vanilla extract

● 3 large eggs

● 1 can (12 ounces) evaporated milk

● Ground cloves

● Whipped cream, for serving Directions 1. Preheat oven to 375 degrees. On a lightly floured surface, roll pate brisee disk 1/8 inch thick, then cut into a 16-inch circle. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang. Fold edges under. 2. Shape large, loose half circles at edge of dough, then fold into a wavelike pattern to create a fluted edge. Prick bottom of dough all over with a fork. Freeze for 15 minutes. 3. Cut a circle of parchment, at least 16 inches wide, and fit into pie shell. Fill with pie weights or dried beans. Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights and parchment. Bake until golden brown, 15 to 20 minutes more. Transfer to a wire rack, and let cool. 4. Meanwhile, whisk pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and a pinch of cloves in a large bowl. Reduce oven temperature to 325 degrees. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into cooled crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. (If crust browns too quickly, tent edges with a strip of foil folded in half lengthwise.) Let cool in pie dish on a wire rack. Refrigerate until well chilled, at l

Gluten Free

Gluten Free Index

Almond Flour Chocolate Chip Cookies

Hazelnut Bars

Blueberry Muffins

Chocolate Layer Cake

Nut Fudge Brownies

Nut Tuile Cookies

Flourless Chocolate Cake

Almond Flour Chocolate Chip Cookies (Paleo/GF)

Yield: 2 doz small

4oz Butter, softened

¼ c Coconut Oil, soft

3/4c Honey (if paleo) or Sugar (if not)

2t Vanilla

2 Eggs

½ t Baking Soda

½ t Salt

3c Almond Flour

1 1/4c Chocolate Chips

2/3c Nuts of Choice

Cream Method

Refrigerate dough for 30 min

Bake at 350 for 11-15 minutes

GF Hazelnut Bars

Yield: ½ Sheet Pan

Crust:

1# Butter

1c Powdered Sugar

Cream together

4c AP GF Flour

1t salt

Topping:

6ea Eggs

10oz Brown Sugar

¾# Nuts

1# 2oz Dark Corn Syrup

3oz Butter melted

2oz Vanilla

1/8oz Salt

Bake crust 350 for 10 min

Pour topping over baked crust and bake for 25 min

Gluten-Free Blueberry Muffins Yield: 16 large muffins or 24 small muffins Ingredients: - 1 1/3 cup granulated sugar - 1 cup full-fat yogurt - 2 large eggs - 1 cup canola or coconut oil - 2/3 cup milk - 1 tsp almond extract - 2 ½ cups Gluten-free flour - 1 tsp baking powder - 1 tsp salt - 2 cups fresh blueberries, could be substituted out for any berry or chocolate chips

Directions: 1. Preheat oven to 375 degrees. 2. Line muffin tins with paper cups. 3. Whisk together the sugar, yogurt, eggs, oil, milk, and almond extract in a large bowl. 4. In a separate bowl, combine the remaining dry ingredients except the berries together. Then mix into the wet ingredients until just combined. Do not overmix! 5. Fold the fresh blueberries into the muffin batter. Lastly, sprinkle coarse sugar on top for the crackly finish later on. 6. Scoop into muffin pan and bake for 25 to 35 minutes or until a toothpick inserted comes out clean.

Gluten Free Chocolate Layer Cake Yield: 2 – 8in rounds

Ingredients For the Cake Layers

● Vegetable oil cooking spray

● 11/2 cups sugar

● 1 cup gluten free AP flour

● 1/2 cup almond flour

● 3/4 cup unsweetened cocoa powder

● 2 teaspoons baking soda

● 1 teaspoon baking powder

● 3/4 teaspoon coarse salt

● 2 large eggs

● 3/4 cup warm water

● 3/4 cup buttermilk

● 1 oz unsalted butter

● 1 teaspoon pure vanilla extract For the Seven-Minute Frosting

● 1 1/4 cups sugar

● 1/4 cup water

● 1 tablespoon plus 1 teaspoon corn syrup

● 5 large egg whites

● 3/4 teaspoon pure vanilla extract

● Pinch of salt Directions 1. Make the cake layers: Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with cooking spray. Line bottoms with parchment; spray parchment. 2. Whisk together dry ingredients in a large bowl. 3. In mixer with whisk attachment whip eggs and sugar till triple in size, set aside. Mix remaining wet ingredients until smooth, about 3 minutes, fold in egg mixture. Once wet is fully mixed, sift and fold in dry mix. Divide batter between pans. 4. Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire racks. Cakes will keep, covered, for up to 1 day. 5. Make the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture registers 160 degrees on a candy thermometer. 6. Attach bowl to mixer. Whisk hot sugar mixture on high speed until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla and salt. 7. Assemble the cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place remaining cake layer on top of frosting. Frost top and sides with remaining frosting. Cake is best eaten within 1 hour of frosting.

Gluten Free Nut Fudge Brownies Yield: ½ sheet / 16ea

Ingredients

● 3oz unsalted butter, cut into pieces, plus more for pan

● 1/3 cup cornstarch (spooned and leveled)

● 1/4 cup unsweetened cocoa powder

● 1/2 teaspoon ground cinnamon

● 1/2 teaspoon fine salt

● 12 ounces semisweet chocolate chips

● 3/4 cup sugar

● 1 teaspoon pure vanilla extract

● 3 large eggs

● 1 cup chopped toasted pecans or any nut Directions 1. Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30- second increments, stirring each time, until melted and smooth, about 2 minutes. 2. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans. 3. Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares. Cook's Notes Cornstarch helps give these brownies structure, just as the gluten in flour would. Spoon and level it in a measuring cup. If you prefer, swap toasted walnuts or hazelnuts for the pecans. Store brownies in an airtight container, up to 3 days.

Gluten Free Nut Tuiles

180g Sugar

65g Nuts

1T Butter

85g Almond Flour

Pulse in Robot coupe

Melt/Heat

90g Oj

65g Butter

Combine and rest in fridge for 30 min

Bake on silicone Pad for 5-7 min

Chocolate Tuiles

Cream Together:

5oz Butter

3/4c Powder Sugar

1/2c Corn Syrup

Add/Combine:

3ea Egg Whites

Add/Sift:

1/2c + 2T GF AP Flour

3T Cocoa Powder

Roll-Ins

Roll-Ins Index

Blitz Dough/Santiam

Cinnamon Roll Dough

Classic Pate A Choux

Simplified Pate A Choux

Croissant Pastry Dough

Danish Pastry Dough

Pithiviers

Blitz Dough Recipe for Santiam Twists

1 ½# - AP Flour

1 ½# - Cold Butter, cubed

12-14oz – Cold Water

1oz – Salt

Pre-Heat oven to 440

Cube butter and coat with flour, slowly add in cold water half at a time (flour could be dry) place on floured bench and roll out 4-4 folds making sure to put in reach in if butter starts to melt. Egg wash and flavor both sides, cut in 1in strips and twist. Bake in 440 degree top oven.

Cinnamon Roll Dough YIELD: 32 Rolls INGREDIENTS: AMOUNT: PROCEDURE:

Yeast 3 oz. Warm Water 1 qt. Sugar 1 Tbsp. **************************************** Sugar 1 lb. Salt 2 oz. Nutmeg 1 tsp. Shortening 1 lb. Eggs 10 ea. Milk Powder 4 oz. Dissolve in yeast water Bread Flour 6 lb. ***************************************** Butter 3/4 lb. Very soft Sugar 3/4 lb. Brown Sugar 3/4 lb. Cinnamon 3/4 oz.

INSTRUCTIONS: Straight Dough method: Dough should be soft, but still pull away from the sides of mixer bowl. Allow to rise double in bulk. Roll out 1 ½ feet by 4 feet. Spread with softened butter, sprinkle with sugar/cinnamon mixture. Roll up and portion 32 rolls. Place 8 rolls per sprayed 2" full hotel pan, plastic wrap, and refrigerate 3 pans. Freeze the remaining rolls.

Classic Pate a Choux

The classic proportion of ingredients is: 1, 4, 8, 16

1 litre of water 400g of butter 800g of flour 16 eggs (whole)

Also: 1 teaspoon salt. Optional: two tablespoons of sugar and a teaspoon of some flavouring such as vanilla, orange extract, etc, depending on what the intended use of the pastry is. If you are making savoury profiteroles, omit.

In a large saucepan, bring to a boil the water, butter and salt. When the water has boiled and the butter melted in, take the saucepan off the heat (leave the burner on), and whisk in the flour. Return the pan to the (high) heat, and stir the dough (wooden spoon ideal) until it "dries" enough to come away easily from the sides of the pan (about 3 to 5 minutes.)

Remove from heat now (permanently.) Start heating the oven to 400 F (200 C.)

Beat an egg in a bowl, then mix it into the dough. Repeat until all eggs are added. Only add the next one when the dough has completely taken up the previous one. This is the stage at which you are beating in air.

Pipe out onto a greased baking sheet in the sizes desired. Leave a good space between each, at least an inch (2 1/2 cm.)

You have to proceed right from making the dough, to baking them. The dough won't stand around.

Other Ratios: 16oz Flour 16oz Water 8oz Fat 16ea Eggs

Simplified Pate a Choux Pastry Yield: 1 ¼ lb. dough

Heat:

4oz Butter 1 C Water ½ t Salt

Once hot remove from heat and add:

1 C + 2T AP Flour

Stirring constantly until dough forms a ball and pulls away from sides of pot, return to low heat and continue mixing for 2 min.

Transfer the mixture to a mixing bowl with the paddle attachment and add:

3-4 ea. Eggs

One at a time (all eggs may not be required) when the mixture becomes smooth and silky, it is done.

Place in pastry bag and pipe into desired form.

Bake at 390 for 10-20min

*May be used for Cream Puffs, Éclairs or Gougeres (with the addition of cheese)

Croissant Pastry Dough Yield: 8lb. 3oz.

*Straight dough method

Scald and cool:

2lb. Milk

Add and dissolve:

2oz. Yeast

Add:

2oz. Sugar 1oz. Salt 6oz. Butter, soft 3lb. 8oz. Bread Flour

Mix into a smooth dough, but do not over develop the gluten. Gluten development will take place during roll in process.

Transfer to dough tub and let ferment 1 hour at room temp. Punch down and spread out to form a rectangle on a sheet pan. Cover, and rest in refrigerator for 30min.

Scale out and cool:

2lb. Butter, form into rectangle butter block

Roll in butter block and give three 3-folds or letter folds, rest in refrigerator over night.

Shape and proof, egg wash and bake at 400 till golden in color 10-20min

Danish Pastry Dough Yield: 6lb. 6oz.

*Modified straight dough method

In mixer Bloom:

1lb. Water 2.5oz. Yeast

Add to bloomed yeast:

5oz. Butter 6oz. Sugar 2oz. Nonfat Milk Solids (powdered milk) 1/2oz. Salt 2g Cardamom 1/2lb. Eggs 2oz. Egg Yolks

Mix well.

Once fully emulsified, add:

2lb. Bread Flour 1/2lb. Cake Flour

Develop dough on med speed for 3-4min.

Remove from mixer, place on floured sheet pan and shape into a rectangle. Wrap and let rest in refrigerator for 30min.

While dough is resting scale out:

1lb. 4oz. Butter Block, cold

Roll in last quantity of butter. Give four 3-folds or letter folds.

Pithiviers Yield: 9in Round

Ingredients For the Frangipane • 2/3 cup blanched whole almonds, toasted • 1/2 cup sugar • 3oz butter, softened • 1 egg • 1 tablespoon dark rum • 2 tablespoons flour • 1/2 teaspoon almond extract For Assembling • All-purpose flour, for dusting • 1 pound Puff Pastry, about 1/3 recipe • 1 egg yolk • 1 tablespoon heavy cream Directions 1. Prepare the Puff Pastry. 2. Make the frangipane: In the bowl of a food processor, blend the almonds and the sugar until very fine. Add the butter, egg, rum, flour, and almond extract and process until smooth. Wrap in plastic wrap and shape into a 6-inch round. Freeze until firm, at least 45 minutes. 3. On a lightly floured work surface, roll out puff pastry into a rectangle about 18 by 9 inches and 1/8 inch thick. Using a 9-inch cake pan as a guide, cut two 9-inch rounds from the dough with a very sharp paring knife or pastry wheel. Using a 1-inch circular biscuit cutter or a large round pastry tip, cut out a steam vent from the center of the top round. Place rounds on a baking sheet and freeze until very firm but still pliable, about 20 minutes. 4. In a small bowl, whisk together the egg yolk and heavy cream for the egg wash. 5. Preheat the oven to 375 degrees. Remove dough from freezer. Place frozen frangipane round in the center of the bottom dough circle. Brush the border with egg wash, taking special care not to let the egg wash drip down the sides, which would inhibit proper puffing during baking. Place the second round on top, and press to seal, using your fingers. Using a small paring knife, score the top of each Pithivier in a circular, decorative cross-hatch pattern. With a small paring knife, score around edges in 1/4-inch increments. Transfer Pithiviers

Breads

Breads Index

Baguette

Brioche

Challah

Ciabatta

Focaccia

Pita Bread

English Muffin

Hoagie Sandwich Rolls

Kaiser Rolls

Soft Dinner Rolls

Sour Dough Bread

Whole Wheat Bread

Starters

Sour Starter

Biga

Poolish

Baguettes YIELD: 16lb

INGREDIENTS: AMOUNT: High gluten Flour 10 lbs. Water (85-95 F) 6 ½ lbs. Dry Yeast 3 oz. Salt 3 oz. INSTRUCTIONS: Mix 10 oz. of flour with yeast and combine with warm water. Allow above mixture to proof in bowl for 5 minutes. Combine remaining flour and salt together and add to yeast/water mixture. Mix at low speed to incorporate ingredients then increase speed to #2 and mix for 4 minutes. Cover and allow to proof until double 30-45 minutes. Portion as desired, round, rest, divide, shape, proof in box until 1/3 larger in size; slice tops, dust with flour, proof 10-15 minutes more. Bake at 450 F with steam for 20 minutes.

Variation: Sour Dough Baguettes: Add 3 lbs. of Sour Starter and reduce water to 5 lbs.

Dough Portion Sizes: Baguettes 14oz ea Demi Baguetts 10oz ea Batards 1 lb. ea Bouls 1 ½ lb. ea Pan Loaves 2 lb. ea

Brioche

Ingredients THE SPONGE

o 1/3 cup warm whole milk ( 100- 110 degrees F)

o 2 1/4 teaspoons active dry yeast

o 1 large egg

o 2 cups unbleached all-purpose flour THE DOUGH

o 1/3 cup sugar

o 1 teaspoon kosher salt

o 4 large eggs, lightly beaten, room temp

o 1 1/2 cups unbleached all-purpose flour ( approx)

o 6 ounces unsalted butter, room temperature Directions 1. Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy duty mixer.

2. Mix the ingredients together with a rubber spatula, mixing just until everything is blended.

3. Sprinkle over the remaining cup of flour to cover the sponge.

4. Set the sponge aside to rest uncovered for 30-40 minutes.

5. After this resting time, the flour coating will crack, your indication that everything is moving along properly.

6. Add the sugar, salt, eggs, and 1 cup of the flour to the sponge.

7. Set in the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together.

8. Still mixing, sprinkle in 1/2 cup more flour.

9. When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed. Page 2 of 3Brioche (cont.) Directions 10. During this mixing period, the dough should come together, wrap itself around the hook and slap the sides of the bowl.

11. In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough.

12. You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface.

13. When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy.

14. With the mixer on medium-low speed, add the butter a few tablespoons at a time.

15. This is the point at which you'll think you've made a huge mistake, because the dough that you worked so hard to make smooth will fall apart- don't worry, don't panic- carry on.

16. When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl.

17. Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour.

18. When you're finished, the dough should feel somewhat cool. 19. It will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl.

20. FIRST RISE: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2- 2 1/2 hours.

21. SECOND RISE AND CHILL: Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl.

22. Work your way around the circumference of the dough, lifting and releasing.

23. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4-6 hours, during which time it will continue to rise and may double in size again.

24. AFTER THIS LONG CHILL, THE DOUGH IS READY TO USE IN ANY BRIOCHE RECIPE.

25. STORING: If you are not going to use or bake the dough after it's second rise, deflate it, wrap it airtight, and store it in the freezer.

26. The dough can remain frozen for up to a month.

27. Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.

28. TO BAKE IN LOAVES: Divide the dough into thirds.

29. Divide each section into 6 equal pieces, and shape each piece into a ball on a lightly floured work-surface.

30. Place the balls side-by-side in a greased loaf pan so that you have 3 short rows, each with two balls of dough.

31. Do the same with the other two pieces of brioche dough.

32. Cover the pans with plastic and allow the dough to rise at room temperature for 2 hours, or until doubled in size. Page 3 of 3Brioche (cont.) Directions 33. Preheat the oven to 375°F.

34. Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan (it will impair the dough's rise in the oven).

35. Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.

36. Bake the loaves for about 30 minutes, or until an instant read thermometer reads 200°F.

37. Cool to room temperature on a rack.

Challah YIELD: 9 lb. 3 oz.

INGREDIENTS: AMOUNT: Water 2 lb. Yeast 3 oz. Bread Flour 5 lb. Egg Yolks 1 lb. Sugar 6 oz. Malt Syrup ½ oz. Salt 1½ oz. Vegetable Oil 8 oz.

INSTRUCTIONS: Straight dough method.

Ciabatta Yield: 2 – 10oz loaves

Ingredients: .5oz – Yeast 5T – Warm Milk 1c + 3T – RT Water 1T – Olive Oil 17.5oz – Biga 17.5oz – AP Flour .5oz – salt

Directions: Straight dough Method

NOTE: Dough will be very wet; let rest at RT till double in sizes, portion out and shape with wet hands and very little flour.

Focaccia

INGREDIENTS: AMOUNT:

Water 6.5# Yeast 3 oz. Sugar 3 oz. Olive Oil 8 oz. Power Flour 10# Salt 3 oz.

INSTRUCTIONS: Straight Dough Method

Portion Sizes: 1# Focaccia ¼# Mini Focaccias

Pita Bread Yield: portion 3oz. ea

INGREDIENTS: AMOUNT: Yeast 2 tsps. Water 5 cups Power Flour 5 cups All Purpose Flour 2½ to 3½ cups Oil 2 Tbsp. Salt 2 Tbsp.

INSTRUCTIONS: Straight dough method. Bench 2 hours. Roll 3 oz. portions thin. Bake at 475 degrees on preheated sheet pans 5 minutes.

English Muffins Yield: 2 doz Ingredients

● 1 3/4 cup lukewarm milk

● 3T Butter

● 1 ½ t salt

● 2T Sugar

● 1ea Egg, lightly beaten

● 4 ½ cups all-purpose flour

● 2 teaspoon yeast

● Directions Straight Dough Method. See Chef for all Instructions. This dough will be VERY sticky and wet. Use Paddle attachment not dough hook.

Hoagie Sandwich Rolls

INGREDIENTS: Full Batch ½ batch ¼ batch Water 1 gal 2 qts 1 qt Yeast 1 lb 8 oz 4 oz Egg 1 lb 8 oz 4 oz Salt 5 oz 2 ½ oz 1 ¼ oz Sugar 5 oz 2 ½ oz 1 ¼ oz Shortening 10 oz 5 oz 2 ½ oz Power Flour 15 lbs 7 lbs 8 oz 3 lbs 12 oz

For whole wheat: Power Flour 10 lbs 5 lbs 2 lbs 8 oz Whole wheat 5 lbs 2 lbs 8 oz 1 lb 4 oz

INSTRUCTIONS:

Straight Dough Method

Scale at: Burger buns 4 ½ oz Pantry 7 oz Hoagies Baguette 10 oz - 14 oz Deli Loaf 38 oz

Kaiser Rolls YIELD 25# 2oz.

INGREDIENTS: AMOUNT: Flour 14# Water 1 gallon Salt 6 oz. Yeast 4 oz. Eggs ½ pint Malt 4 oz. Oil 1 pint

Instructions: Straight Dough Method

Soft Dinner Rolls

INGREDIENTS: Full Batch ½ batch ¼ batch Soft bread flour 16 lbs 8 lbs 4 lbs Sugar 2 lbs 1 lb ½ lb Shortening 2 lbs 1 lb ½ lb Salt 4 oz 2 oz 1 oz Water 1gal ½ gal 1 qt Powder milk 1 lb 8 oz 4 oz Yeast 7 oz 4 oz 2 oz

For whole wheat Soft bread flour 10 lbs 4 lbs 8 oz 2 lbs 4 oz Whole wheat flour 6 lbs 3 lbs 1 lb 8 oz

INSTRUCTIONS:

Straight dough method.

Portion: Free-form loaves 1¼ - 1½ lbs Pan loaves 2 lbs Dough divider pan 4 lbs= 36 rolls

Sour Dough Bread YIELD: about 18 ½ lbs

INGREDIENTS: Full Batch ¼ batch Water 5 lb 1 lb 4oz Yeast 3 oz ¾ oz Sour Starter 3 lbs 12 oz Salt 3 oz ¾ oz Power Flour 10 lbs 2 lbs 8 oz

INSTRUCTIONS:

Straight dough mixing 6-8 minutes.

Scale at: Burger buns 4 ½ oz (64 ea) Pantry subs 7 oz (42 ea) Baguette 14 oz (11 ea) Deli Loaf 38 oz (7 loaves)

100% Whole Wheat Bread YIELD: about 20 ½ lbs – approx. 13 Boulles

INGREDIENTS: AMOUNT: Whole wheat flour 12 lbs 8 oz Cold water 6 lbs 4 oz Yeast 4.5 oz or 14 oz of fresh yeast Butter 10 oz Salt 4.5 oz Honey 4.5 oz Molasses 4 oz

INSTRUCTIONS:

Straight dough mixing method.

Scale. Rest. Shape. Proof. Bake at 350˚F. Wash with butter after bake

Starters

Sour Starter INGREDIENTS: AMOUNT: Yeast 6 oz. Water 1 lb. 8 oz. AP Flour 2 lbs. INSTRUCTIONS: Dissolve yeast in water. Stir in flour, mix well. Allow to ferment. Feed your starter each day 4 cups AP Flour and 3 cups water for 3 -4 days before using. When not in use, refrigerate or freeze. “Biga”

Pre-fermentation used in Italian baking, it is used to add flavor and texture, often for breads to be light and “open” textured. A biga also helps preserve the bread by making it less perishable. It was used to replace “sour Dough” by Italians.

Biga Yeast ¼ t Warm water 1c Bread flour 1 1/2c Instructions: Ferment 24hrs or; Day old dough may be used

Poolish Warm Water 1/2c AP Flour 3/4c Yeast 1/2t Instructions: Let ferment at RT overnight covered. NOTE: this is a very wet starter