LADURÉE PASTRIES Ispahan Ispmontblanc Rose Raspberry

Total Page:16

File Type:pdf, Size:1020Kb

LADURÉE PASTRIES Ispahan Ispmontblanc Rose Raspberry LADURÉE TEA TIME MENU Available daily from 2pm-5pm $39 Ladurée Coffee, Tea, or Hot Chocolate 1 Pastry 3 Macarons 2 Guimauves 1 Savory Madeleine 2 Finger Sandwiches LADURÉE PASTRIES Ispahan $11.00 Macaron, rose petal cream, fresh raspberry and lychee IspMontBlanc $11.00 Macaron, chestnut cream, vanilla mascarpone Chantilly, glazed chestnut center Rose Raspberry Saint-Honoré $11.00 Puff pastry, cream puff pastry, rose custard cream, raspberry compote, rose-flavored Chantilly Plaisir Sucré $10.50 Hazelnut meringue biscuit, milk chocolate ganache and milk chocolate Chantilly Chocolate Eclair $9.50 Chocolate choux pastry, jivara milk chocolate cream, milk chocolate icing Vanilla Millefeuille $10.50 Caramelized puff pastry, vanilla cream Pumpkin Spice Millefeuille $10.50 Caramelized puff pastry, vanilla cream Flan Ladurée $11.00 A crispy caramelized puff pastry, garnished with a mellow Tahitian vanilla flan Fleur Noire Yule Log $11.50 Sacher biscuit, chocolate feuilletine, vanilla cream, Caribbean chocolate mousse, dark chocolate petals Pistachio Macaron Yule Log $11.50 Pistachio macaron biscuit, roasted pistachio buttercream, thin crispy praline leaves Marie-Antoinette Yule Log $11.50 Macaron biscuit, rose mousseline cream, raspberry jam, lychess, fresh raspberries Tiné Yule Log $14.00 Layers of almond dacquoise and macadamia praline, rose flavored mousse, spiced cherry compote and rice pudding ganache Cake d’Amour, Rose or Lemon pound cake $6.00 The dishes notified by are Gluten Free 20% tax included for parties of 6 and more 1 ICE CREAM CUPS Plaisir cup $11.00 Raspberry sorbet, vanilla ice cream, fresh raspberries, whipped cream SoHo cup $11.00 Salted Caramel ice cream, ginger ice cream, whipped cream, macadamia caramel-ginger sauce Ispahan cup $11.00 Raspberry sorbet, rose ice cream, raspberries, lychees, Chantilly cream, meringue Café liégeois $9.50 Coffee ice cream, espresso, whipped cream and caramelized almond flakes Chocolate liégeois $9.50 Chocolate sorbet, iced chocolate, whipped cream, caramelized hazelnuts Meringue Glacée $11.00 Vanilla ice cream, meringue sticks, whipped cream Milk shake $9.00 Ice cream of your choice whipped with milk (almond milk available) Cup of your choice One scoop $3.00 Two scoops $6.00 Ice Cream: Vanilla, coffee, pistachio, caramel, rose, ginger Sorbet: strawberry, raspberry, chocolate, lemon Macaron Glacé $9.00 Rose Macaron with Rose Ice Cream Chocolate Macaron with Vanilla Ice Cream Caramel Macaron with Chocolate Sorbet Pistachio Macaron with Raspberry Sorbet MACARONS Choice of three macarons $8.40 Coffee, Salted Caramel, Chocolate, Strawberry Candy, Raspberry, Rose, Pistachio, Orange Blossom, Vanilla, Lemon, Marie Antoinette Please ask about our seasonal macarons MACARONS TO TAKE AWAY We are pleased to suggest to our restaurant customers the following takeout products. We invite you to order directly with your server. Collection box of 6 pieces $21.00 ~~~ Collection box of 8 pieces $28.00 Cristal box 15 pieces $46.00 ~~~ Cristal box 20 pieces $57.00 Prestige box 24 pieces $73.00 ~~~ Prestige box 30 pieces $91.00 The boxes cannot be consumed in the restaurant. Thank you for your understanding. 20% tax included for parties of 6 and more 2 BEVERAGES Ladurée coffee & Chantilly $5.50 Ladurée Iced Tea $7.00 Ladurée coffee $5.00 Iced Coffee $7.00 Espresso $3.50 Iced Chocolate $8.00 Cappuccino $5.50 Iced Canarino $5.50 Macchiato $4.00 Iced Matcha Latte $7.00 Latte $5.50 Matcha Lemonade $8.00 Matcha Latte $7.00 Iced Rose Latte $7.00 Rose Latte $7.00 Milk Shake $9.00 Ladurée hot chocolate $6.00 HERBAL & INFUSED Verveine $6.00 Verbena Canarino $5.50 Infusion of lemon, lime and orange zests, fresh ginger White coffee with three citrus fruits $4.50 Infusion of lemon, lime, and orange zests, flavored with orange blossom water CLASSIC TEAS Earl Grey $7.00 Ceylan $7.00 Lapsang Souchong $7.00 Darjeeling Namring $7.00 GREEN TEAS Mille-et-une Nuits $7.00 Green tea from China, rose, orange blossom, mint and ginger Roi Soleil $7.00 Green tea from China, bergamot, rhubarb and caramel Jasmin Yin Hao $7.00 Green Tea from the Yin Hao in China which is well known for its Jasmin flowers Senchayamato $9.00 Green tea from Japan with vegetal notes and blackcurrant notes 3 LADURÉE SIGNATURE TEAS Special Ladurée blend $7.00 Black tea from China, citruses, flowers, light spices and vanilla Marie-Antoinette $7.00 Black tea from China, rose petals, citruses and honey Eugénie $7.00 Black tea from China, red fruits, strawberry, raspberry cherry and redcurrant Joséphine $7.00 Black tea from China, tangerine, grapefruit, orange, lemon and jasmine flower Othello $7.00 Black tea from India, cinnamon, cardamom, pepper and ginger Chéri $7.00 Black tea from China, cocoa, caramel and vanilla Mathilde $7.00 Black and green tea blend from China, orange blossom and magnolia Jardin Bleu Royal $7.00 Black tea from China and Sri Lanka, strawberries, cherry, cornflowers Rose $7.00 Black tea from China and Ceylon scented with rose Thé à la Vanille $7.00 Darjeeling and Assam Team scented with Madagascar Vanilla Thé au Caramel $7.00 Black tea from China and Sri Lanka scented with caramel flowers Thé aux Amandes $7.00 Black tea from China and Sri Lanka scented with almonds. Oolong à la fleur d’Oranger $7.00 China tea scented with orange blossom Darjeeling Namring $7.00 Black tea Darjeeling, almond and peach 20% tax included for parties of 6 and more 4 .
Recommended publications
  • Hier Finden Sie Eine ABC Liste Zum Thema Gebäck Bis Dann
    Hier finden Sie eine ABC Liste zum Thema Gebäck Bis Dann Jacqueline D. Bloggerin von https://aktivierungen.blogspot.com https://soziale-betreuung.blogspot.com https://beschaeftigungsarten.blogspot.com ABC Liste - Gebäck Tipp: ​Eine Erweiterung dieser Aktivierung wäre, nach zufragen - wie wird ... zubereitet , oder Bilder von den jeweiligen Gebäckstücken oder vielleicht Probierstückchen. A: Aachenerprinten, Agathabrot, Agathabrötli, Allerheiligenstriezel, Allerseelenbreze, Allerseelenzopf, Allianztorte, Almendrado, Almnuss, Almnussen, Amaretti, Amaretto, Amerikaner, Ammonplätzchen, Ananastorte, Anisbogen, Anisplätzchen, Apfelkuchen, Apfelsinentorte, Apfelstrudel, Apfeltasche, Aranygaluska, Arme Ritter, Arraksboll, Arraksbullar, Arraksbulle, Auflauf, Ausgezogene, Ausgezogenerapfelstrudel, Auszogne B: Backwerk, Bagel, Baiser, Baklava, Bamberger, Bambergerhörnchen, Bambergerhörnla, Banburycake, Baranki, Barches, Bärentatzen, Basler Läckerli, Basler Leckerli, Bätscher, Bauern Krapfen, Bauernbrot, Baumkuchen, Bbaqlawah, Beigel, Beignet, Beiju, Bejgl, Belgischewaffel, Berliner, Berliner Bobbes, Berliner Brot, Berliner Pfannkuchen, Bethmännchen, Beugel, Bienenstich, Birnbrot, Birnweggen, Biscuit, Biskotte, Biskuit, Biskuitrolle, Biskuittörtchen, Bismarckeiche, Bisquit, Blätterteig, Blätterteigbrezel, Blechkuchen, Bobbes, Bombe, Bougatsa, Bovaise, Braunekuchen, Brezel, Brioche, Brot, Brötchen, Brötli, Brottorte, Brunnenkuchen, Bubliki, Buchedenoel, Buchtel, Buchteln, Burgerbrezel, Buttercremtorte, Butterkeks, Butterteig C: Canele, Cannolo, Cantuccini,
    [Show full text]
  • Poche Parole the Italian Cultural Society of Washington D.C
    January, 2014 Vol. XXXI, No. 5 Poche Parole The Italian Cultural Society of Washington D.C. Preserving and Promoting Italian Culture for All www.italianculturalsociety.org ICS EVENTS Social meetings start at 3:00 PM on the third Sunday of the month, September thru May, at the Friendship Heights Village Center, 4433 South Park Ave., Chevy Chase, MD (See map on back cover) Sunday, January 19: Pianist Sophia Pileggi and mezzo soprano Madeleine Curtis in concert Saturday, February 22: Carnevale !! Sunday, March 16: ICS Member, numismatist Frank Palumbo, will speak on coins oF ancient Italy Movie of the Month at 1:00 PM on January 19: Le Mani sulla Citta’, Kids’ Movie at 3:00 PM Pinocchio Italian Lesson and Conversation on January 19 at 2:00 PM PRESIDENT’S MESSAGE The festivities of this year’s Festa di Natale were overshadowed by the death, just a few days later, of Maria Wilmeth, founder and former director of the ICS Italian Language Program, who was an inspiration to teachers and others well beyond our community See page 2. This year’s Festa was attended by over 150 adults and at least 50 children. We put special emphasis on the children this year, with two separate children’s activities, theater and crafts, and a choir recital in Italian by the children from the ICS Italian Language Program, and of course Babbo Natale (Riccardo Cannavo’), La Befana (Sabrina Munao), and the Elves (Lucio and Edvige D’Andrea) handing out presents to the kids. See pictures on page 10. Of course our star attraction was Lyric-Coloratura Soprano Angela Knight, back by popular demand, singing operatic arias and Christmas carols and two versions of Ave Maria.
    [Show full text]
  • Pains Viennoiserie
    PAINS BAGUETTES ET PISTOLETS PAINS AU LEVAIN – AU QUOTIDIEN Baguette Tradition Française 1,60 (blanc/céréales) 300 gr Pain Rustique 700 gr 3,70 Pistolet blanc 0,55 Pavé Tradition 500 gr 3,15 Pistolet gris 0,55 Pavé Céréales 500 gr 3,20 Sandwich 0,65 Pavé Épeautre 420 gr 3,15 Pain Intégral 500 gr 3,20 Campagnard (1/4) 425 gr 2,15 VIENNOISERIE Campagnard (1/2) 850 gr 4,15 Campagnard (1) 1700 gr 8,20 Pain au Chocolat 1,25 Croissant 1,25 Couque au beurre 1,25 PAINS AU LEVAIN – WEEK-END Couque au beurre aux raisins 1,25 Suisse 1,45 Pain Nordique 650 gr 4,90 Bolus 1,45 Pain aux olives 360 gr 2,95 Huit 1,45 Rustique Raisins et Noix 630 gr 4,30 Croissant aux amandes 1,75 Pain aux Noix 630 gr 4,30 Pain au chocolat aux amandes 1,75 Pain aux Figues 630 gr 4,30 Couque à la crème 1,50 Brioche individuelle 1,25 (nature, raisins, sucre ou chocolat) AU QUOTIDIEN Chausson aux pommes feuilleté 1,70 Chausson aux abricots feuilleté 1,70 Petit Pain (blanc/gris) 400 gr 1,60 Boule de Berlin 1,75 Grand Pain (blanc/gris) 800 gr 2,30 Palmier 1,40 Grand Carré Céréales 800 gr 2,60 Linzer 2,15 Petit Carré Céréales 400 gr 1,85 Frangipane 2,15 Probody 400 gr 3,10 Galette fourrée 2,15 Pain Renard 600 gr 2,65 Madeleine 0,55 Brownie 1,75 Cake Nature 7,50 PAINS SUCRÉS Cake Citron 7,50 Cake Chocolat Marbré 7,50 Cramique 400 gr 3,10 Craquelin 400 gr 3,10 Brioche 400 gr 4,10 Brioche Feuilletée 4,50 Pain Verviers 450 gr 4,50 PÂTISSERIE GÂTEAUX PÂTISSERIE INDIVIDUELLE Gâteau Chocolat Praliné 14,50 / 20,50 Deauville 14,50 / 20,50 Eclair 2,15 Forêt Noire 14,50 / 20,50 (vanille/chocolat/moka)
    [Show full text]
  • Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE of HIS MOM’S CHRISTMAS TREATS INSPIRED a CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS
    HOLFOB I DAY BAKINGOPENER Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE OF HIS MOM’S CHRISTMAS TREATS INSPIRED A CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS. BY JANE SIGAL PHOTOGRAPHS BY JOHN KERNICK EINKORN SHORTBREADS, P. TK CHOCOLATE PEPPERMINT MARSHMALLOW COOKIES, P. TK KEY LIME MACARONS, P. TK SPICED ITALIAN PECAN MERINGUES, P. TK CHRISTMAS MORNING BISCOTTI, P. TK food stylist: simon andrews; style editor: suzie myers suzie editor: style andrews; simon stylist: food FOLLOW US @FOODANDWINE 1 DECEMBER 2017 Holiday Baking Cookie Swap ODAY DAVID LEFEVRE is a cookie pro, but the memory of his mother’s cookie exchange gave him the there was a moment when his family idea of doing his own swap, for a good cause: On one night endured a mild panic about who would roll, in December, a group of prominent chefs across L.A. would cut and shape the holiday treats known as serve plates of bartered cookies at their restaurants, with St. Nicholas Day letters. “When I was proceeds going to the Los Angeles Regional Food Bank. growing up in Wisconsin, my mother always He reached out to friends, like Ted Hopson, his old sous- made them at Christmas,” says the chef who’s currently the executive chef and co-owner of Los Angeles chef, who owns a trio of beachside spots: The The Bellwether in Studio City, and Della Gossett, a cook he TArthur J, Fishing with Dynamite and Manhattan Beach Post. knew from his days working for Charlie Trotter and who now He recounts how his mom baked an almond cream–filled heads up the pastry kitchen at Spago Beverly Hills.
    [Show full text]
  • M Oldes I M Portados
    MOLDES IMPORTADOS Moldes individuales para pan de caja Material: Acero aluminizado y glaseado Código Descripción Clave CM Medida individual 40103 40101 Molde p/pan caja 40415 14.3 x 7.9 x 5.5 alto 40102 Molde p/pan caja 41065 20.3 x 10.0 x 6.3 alto 40103 Molde p/pan caja c/tapa 44615/60 33.0 x 10.2 x 10.2 alto 40101 40120 Juegos de moldes para pan de caja Material: Acero aluminizado y glaseado Código Descripción Clave CM Medida individual Medida total 40120 Jgo 4 p/pan caja 49145 25.4 x 12.7 x 7.6 alto 27.2 x 60.6 40121 Jgo 4 p/pan caja c/tapa 44685/95 33.0 x 10.0 x 10.0 alto 35.0 x 54.3 40130 Jgo 5 p/pan caja 44255 21.6 x 11.4 x 7.0 alto 23.4 x 66.0 40130 Placas para mantecada / muffin Material: Acero aluminizado y glaseado Código Descripción Clave CM Cavidades Medida individual Medida total 40200 Placa minimantecada 45195 5 x 6 4.8 diám. x 2.2 alto 32.7 x 45.4 40201 Placa minimantecada 45245 4 x 6 5.2 diám. x 2.9 alto 32.7 x 45.4 40202 Placa mantecada 45125 3 x 4 7.0 diám. x 3.5 alto 28.3 x 40.0 40203 Placa mantecada 45525 4 x 6 7.0 diám. x 3.5 alto 35.7 x 52.5 40204 Placa mantecada* 45605 4 x 6 7.0 diám.
    [Show full text]
  • E 01 Pr..Sident
    Dokument 1 25.03.2004 8:36 Uhr Seite 2 2003 Dokument 1 25.03.2004 8:36 Uhr Seite 3 Dokument 1 25.03.2004 8:37 Uhr Seite 4 Key Financial Data of the Lindt & Sprüngli Group 2003 2002 Change Income statement in % Consolidated sales CHF million 1 800.5 1 680.5 7.1 EBITDA CHF million 265.2 242.4 9.4 in % of consolidated sales % 14.7 14.4 EBIT CHF million 188.7 170.8 10.5 in % of consolidated sales % 10.5 10.2 Net income CHF million 122.4 101.9 20.1 in % of consolidated sales % 6.8 6.1 Cash flow CHF million 206.2 178.3 15.6 in % of consolidated sales % 11.5 10.6 Balance Sheet Total assets CHF million 1 592.3 1 492.1 6.7 Current assets CHF million 1 042.2 940.0 10.9 in % of total assets % 65.5 63.0 Fixed assets CHF million 550.1 552.1 –0.4 in % of total assets % 34.5 37.0 Long-term liabilities CHF million 382.6 379.8 0.7 in % of total assets % 24.0 25.5 Shareholders’ equity CHF million 728.7 608.9 19.7 in % of total assets % 45.8 40.8 Investments in fixed assets CHF million 75.1 77.6 –3.2 in % of cash flow % 36.4 43.5 Employees Average number of employees 6 011 6 029 –0.3 Sales per employee 1 000 CHF 299.5 278.7 7.5 Data per share Net income per share/10 PC CHF 562 468 20.1 Cash flow per share/10 PC CHF 947 819 15.6 Dividend per share/10 PC 1) CHF 140 110 27.3 Payout ratio % 24.9 23.5 Shareholders’ equity per share/10 PC CHF 3 345 2 799 19.5 Price registered share 31.12.
    [Show full text]
  • Pastries Viennoiseries Viennoiseries
    PASTRIES VIENNOISERIES VIENNOISERIES February 13, 2020 current rates, subject to change VIENNOISERIES Viennoiseries Ladurée croissant $3.90 Pain au chocolat $4.80 Plain croissant Chocolate croissant Croissant aux noix $4.80 Palmier $4.30 Walnut croissant Crispy puff pastry Chausson aux pommes $4.80 Croissant à la rose $5.00 Apple turnover Rose croissant VIENNOISERIES Mini Viennoiseries Mini Ladurée Croissant $2.90 Mini Croissant aux noix $3.30 Mini Pain au chocolat $3.30 Mini Chausson aux pommes $3.30 Madeleine $3.00 Financier $3.00 Three mini viennoiseries $8.50 INDIVIDUAL PASTRIES Minimum order of 3pce (of the same type of cake) is required for pre-orders of individual size pastries. For smaller orders, please contact our boutique for our daily selection and we will be able to reserve cakes for you with pre-payment for the order. We will be happy to assist. LADURÉE ÉCLAIRS Dark Chocolate Éclair Gourmet éclair, guanaja dark chocolate cream, chocolate fondant $10.00 SEASONAL RANGE Lemon Tart Praline Hazelnut Gateau Sweet pastry, lemon jam and cream, Almond and hazelnut biscuit, hazelnut praline mousse, lime zest meringue caramelized hazelnuts, milk chocolate belt, hazelnut milk chocolate glaze. $10.50 $10.50 Choux Nougatine Vanilla Millefeuille Choux pastry, vanilla pastry cream, Caramelized puff pastry, light vanilla pastry cream almond nougatine, Chantilly cream $10.50 $10.50 LADURÉE CLASSICS Ispahan Pistachio Religieuse Rose flavoured soft macaron biscuit garnished with Choux pastry, pistachio cream, pistachio icing rose petal cream,
    [Show full text]
  • PASTRY Retail Product List Year 2020
    2020 PASTRY Retail Product List Year 2020 www.euraco.com.sg Prices are subject to changes without prior notice Prices are subjected to prevailing GST Please contact Jia Jia Tel : 6276 5433 Fax: 6276 2978 for any orders Email: [email protected] ; [email protected] PASTRY PRODUCTS AVAILABLE EX-STOCK INDEX OF PRODUCTS PAGE VALRHONA 5 - 24 French Chocolate Couvertures Vintage & Aromatised Couvertures / Chocolate Glaze & Other Products Structura Ready-To-Garnish Shells / Truffle Shell Retail Line / Vintage Chocolate / Gastromomie Range / Assorted Pralines HEFTI 25 Pastry Tartlette Shells ALIPRO 26 Fruit Glazing Gels / Oven-Proof Marmalades / Fruit Filling / Snow Powder GELINA 26 Ice Cream & Sherbert Powder SABATON 27 Chestnut & Candied Fruits DGF 28 - 31 Industrial Chocolate Couverture / Decoration & Coating Almond & Baking Paste / Custard Cream / Fruits Glazing Gels Technical Sugar / Corn Syrup / Canned Fruits / MISC DAWN / CAULLET / PELLORCE & JULIEN 32 Fruit & Glazing Gels / Icings Fruit Paste SEVAROME 33 Flavouring Paste / Compound Stabilizer MARIVANI / PROVA 33 Vanilla Bean / Vanilla Extract Concentrated / Pistachio Nuts JUPE / POWDER COLLECTION 34 Concentrated Flavouring Paste / Tea Powder For Bakery & Pastry FABBRI 35 - 40 Gelato Powder / Paste / Marbling / Topping BROVER 41 Fruits In Tin CANE SUGAR AND MISCELLANEOUS 42 - 46 La Perruche Deroche Louis Francois DECO RELIEF 47 - 51 Deco & Sugar Works Décor Powder PAVONI 52 Velvet Dolce Spray CHEF RUBBER 52 Décor Powder VALRHONA 53 Signature Gold Silver Powders and Sprinkles PASTRY
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | P: 650.589.5784 | F: 650.589.5729 |
    Below is a list of all the educational videos you will have unlimited access with SFBI videos: To reach The Advance Bread and Pastry Companion Videos, visit www.sfbi.com. 1: Preferments 1.1 Comparison of Poolish 1.2 Comparison of Sponge 2: Dough Mixing 2.1 Short Mix 2.2 Improved Mix 2.3 Intensive Mix 2.4 Double Hydration 2.5 Basic Autolyse 2.6 Autolyse with Liquid Preferments 2.7 Autolyse with Stiff Preferments 2.8 Mixing Sourdough Rye 2.9 Mixing 100 Percent Rye 2.10 Mixing 100 Percent Whole Grain 2.11 Sprouted Wheat 2.12 Sprouted Wheat Mixing Dough 2.13 Comparison of Mixes 3: Dough Folding 3.1 Folding in Tub 3.2 Folding on Bench 4: Preshaping 4.1 Preshape Baguette 4.2 Preshape Boule 5: Shaping Basic Shapes 5.1 Shape Baguette 5.2 Shape Batard 5.3 Shape Boule 5.4 Seed Garnish San Francisco Baking Institute 480 Grandview Drive, S San Francisco, CA 94080 | p: 650.589.5784 | f: 650.589.5729 | www.sfbi.com 6: Shaping Rolls 6.1 Shape Roll 6.2 Shape Kaiser Stamp 6.3 Shape Single Knot 6.4 Shape Double Knot 6.5 Shape Twist 7: Bagels 7.1 Shape Bagels 7.2 Boiling and Seeding Bagels 8: Pretzels 8.1 Shape Pretzels 8.2 Dipping and Panning Pretzels 9: Shaping Braided Breads 9.1 Shape 2 Braids 9.2 Shape 3 Braids 9.3 Shape 4 Braids 9.4 Shape 6 Braids 10: Shaping Pan Bread 10.1 Shape Pan Bread Batard 10.2 Shape Pan Bread 3 Boules 10.3 Shape Pan Bread Twist 11: Shaping Specialty Breads 11.1 Shape Rye and Score 11.2 Shape Corn Bread 11.3 Shape Crown 11.4 Shape Fougasse 11.5 Shape Pain de Beaucaire 11.6 Shape Roasted Potato Bread 11.7 Shape Pear Buckwheat
    [Show full text]
  • Food-Science-Macaron
    Annie Wu ENGL1180C: Writing with Food Food Science, V.2 pg 1 Optimizing sugar ratios for macaron taste and structure Abstract: Macaron recipes are numerous and varied in their recommendations for amounts of almond flour, sugars, and egg whites. Particularly, recipes vary in their ratios of confectioners’ sugar to granulated sugar. Sugar is a key component in macaron shells as it contributes both to flavor and structure of the finished product. While it is commonly assumed that granulated sugar functions to strengthen the meringue while confectioners’ sugar contributes to lightness of texture and formation of the macaron “foot,” little empirical evidence is available to support these claims. In this study, various sugar ratios will be tested to determine effects on macaron structure and taste; macaron shells will be qualitatively evaluated based on commonly acknowledged structural features: symmetry and height of the foot, shell surface, interior structure, texture, and smoothness of bottom. In addition, shells will be assessed based on taste and functionality when assembled using a simple ganache-based filling. The goal is to determine the ideal sugar ratio that will yield macarons with an optimal structure and flavor profile. Introduction: The French macaron has garnered much popularity in recent years. A sweet, meringue-based confection, the classic French macaron recipe consists of almond flour, granulated sugar, egg whites, and confectioners’ sugar. Macarons are commonly filled with jams, ganaches, or buttercreams; the finished macaron consists of a sandwich of two shells stacked with tops facing outward and the filling acting as an edible “glue” in between, much like an Oreo.
    [Show full text]
  • Catering-Menu-2018-1.Pdf
    Catered Breakfast & Brunch Packages minimum 12 per order / selections are subject to change based on availability chef’s selection and seasonal items are at the discretion of the bakery Provence Breakfast $9 per person choose from our breakfast sandwich combinations or assortment of the following: bacon, cheddar & egg / spinach, asiago & egg / sausage, mozzarella & egg side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Avignon Breakfast $9 per person granola fruit parfait assorted breakfast pastries (turnovers, croissants, cinnamon rolls, pecan & seasonal danishes) coffee (regular or decaf) 1 gallon per 10 guest included Lorraine Breakfast $9 per person your choice of signature quiche: classic lorraine / sausage & cheddar / tomato & spinach side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Provence Breakfast Avignon Breakfast Lorraine Breakfast Catered Breakfast & Brunch Additions all items served on platters Breakfast Sandwiches $6.50 each Quiche (12”/8-10 slices) $32 each bacon, cheddar & egg classic lorraine spinach, asiago & egg sausage & cheddar sausage, mozzarella & egg tomato & spinach additional flavor options available Fresh Fruit Tray (serves 15-20) $50 Tea Time (24 pieces) $36 pineapple, grapes, berries, honeydew melon & tea cakes, coconut macaroons cantaloupe with honey lime dipping sauce & palmiers Danishes (24 pieces) $60 Mini Tarts (18 pieces) $36 pecan and seasonal danishes, pecan, fresh fruit, key lime, croissants & cinnamon rolls mixed berry & lemon raspberry
    [Show full text]