Bakery Packet 

  

Linn Benton Culinary Arts  

   

Bakery Course Syllabus – 2019/20 

Course Title: Bakery Credits: 7 Course Number: CA101 Number of Weeks: 11 Class Meets:  CC Bakery Time: 7am-2pm Instructor: Chef Audrey Anderson Length of Sessions: 7 hours E-mail: andersau@linnbenton.edu Phone: 541-917-4389  

 

DESCRIPTION: Explore the preparation of cakes and pastry through a hands on course with emphasis on composed pastries and cakes. Includes experimentation, cooking, and tasting unfamiliar dishes and ingredients in a hands-on environment.   OUTCOMES: Upon successful completion of this course, students will be able to analyze characteristics of pastries, desserts, and baked goods in a series of execution based methodology and sensory evaluations, outcomes include:  Coulis/Compote Ganache Chantilly Caramel Creaming Method 2 Stage Method Butter Cream Sponge Cake Assembling and Decorating Angel Food Chiffon French Meringue Buttercream (yolks) Italian Meringue Buttercream (whites) Composed Plated Dessert 

Creme Brulee Cheese Cake Mousse Pastry Cream Blitz Pastry Danish Pate au Choux Straight Dough/Lean Portioning / Shaping Modified Straight Dough Sponge Starter Cut in Method 

 

 Grading: A to F, Students will be graded daily on the following criteria:  Professionalism - 25pts Time Management - 15pts 

Execution - 20pts Final Product - 10pt 

Please be aware that if you just show up and do what is expected of you, that is a “C” grade!     

Attendance:   Students will be required to attend all classes. Daily grading is based on 

attendance. Four days absent in a single term and you will be removed from the program. Tardiness will result in 2 points deducted for every 10min up to a half hour, at which point you will be graded as absent, your fourth tardy will result in a zero for the day. If you are not able to attend class or will be tardy, please notify Chef Audrey at least 2hrs in advance via email. 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.  Daily Performance and Class Participation:  

Students will be required to actively participate in classroom and kitchen lab activities as related to the daily agenda and subject matter. 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 Commons Cafeteria & the Cafe. 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. 

Each student will be required to participate in all clean up. We will all leave together at the end of class once the kitchen is clean, dishes have been done and the instructor has excused you.   Bakery Daily Closing:  

Cleaning will be expected to go through daily requirements to ensure the quality of our establishment and sanitary conditions of the bakery. The rounds rotation is responsible for daily inventory and delegating the daily cleaning list to fellow classmates. More information can be found on the Bakery Reach in, and in this packet under the Rounds Rotation Expectations. 

 Final Exam: Will be held in CC-219, a written final exam that comprises 10% of your grade will be held on the Thursday before Practical Finals Begin, your final grade will be broken down as such: Lab (50%) Bake Sale (10%) Homework (5%) Written Final (10%) Practical Final (15%) Midterm (5%) Outcomes (5%)     

Kitchen Attire: Students will be cooking in a professional commercial kitchen. The following is required kitchen attire: 

● Chef jacket, clean, stain free  ● Chef pants, clean, checked houndstooth ● Chef cap, white ● Apron, clean, white, provided by school linens  ● Closed-toed/non-slip shoes, black.  ● Apron: will be provided ● Chef’s hat/bakers cap, white ● No jewelry on the hands, fingers or wrists. To include but not limited to watches, 

bracelets, and rings. ● Physical Hygiene will be highly prioritized, hair must be washed and kept neat, long 

hair restrained & pulled back, deodorant must be worn -- please avoid strong smelling colognes, lotions & perfumes. 

  Kitchen Equipment: You will be exposed to commercial kitchen equipment that is used for College Food Service and the Culinary Arts program. Students will be instructed how to properly use equipment, knives, utensils, etc. If you are unsure or uncomfortable utilizing a specific piece of equipment, please consult your instructor immediately so as to avoid mishandling and equipment malfunction. LBCC Comprehensive Statement of Nondiscrimination: LBCC prohibits unlawful discrimination based on race, color, religion, ethnicity, use of native language, national origin, sex, sexual orientation, gender, gender identity, marital status, disability, veteran status, age, or any other status protected under applicable federal, state, or local laws. For further information see Board Policy BP-1015.   Weekly Class Schedule   Week 1:  

● Stations & Tools, Safety & Sanitation, Knives ● Blue Bird Hill Winery Tour Oct. 4th  

 Week 2: Welcome & Introduction to Bakery 

● Class expectations and syllabus review ● Cakes Week ● Chambers Farm Tour Oct. 12th 

  Week 3: 

● Breads Week ● Santiam Restaurant Opens 

  Week 4:  

● Custards Week ● Fall Banquet Tix go on Sale ● Choose Thanksgiving Sous 

  Week 5:  

● Laminated Doughs ● Thanksgiving Bake Salem Menu Due ● Halloween Desserts! ● All Chapter Homework Due 

  Week 6:  

● Foundation Reception in the Santiam Restaurant  ● Mid Terms, Thursday 

 Week 7:  

● Monday Holiday ● Fall Banquet 

    Week 8:  

● Finals Sign Up ● Bake Sale Prep Begins 

   Week 9:  

● Bake Sale, Wednesday November 27th ● Thursday Holiday 

   Week 10:  

● Baking Competition, Wednesday ● Written Final on Thursday ● Finals Begin on Friday  

  Week 11: 

● Finals Monday & Tuesday ● Mandatory Cleaning  ● Term Ends Thursday December 12th   

Due Dates  Bakery Homework:  ALL Due at the beginning of Week 5 (Monday October 28th for Fall Term,) I suggest doing the chapters in order of which rotation you start first on. ALL Opportunities (Per Production Rotation) are due on the Sunday before you start your rotation, I will not remind you, this is your responsibility, if it is not done I will choose what you do for your weekly Opportunity, and I will deduct 25 points off of professionalism for the first day of your rotation.  Breads Ch. 7 Ch. 8  Laminates Ch. 9 Ch. 14 Ch. 22  Short Doughs Ch. 10 Ch. 13 Ch. 15  Rounds Ch. 12 Ch. 22  Cakes Ch. 16 Ch. 17 Ch. 22  Custards Ch. 19 Ch. 20 Ch. 22 

 

   

Santiam Desserts Homework: Proposed ideas and projects must be turned in and approved by Chef Audrey no later than the Tuesday of the week prior to the start of rotation. Request for product to use during rotation must also be turned in and approved at this time. If these requirements for homework are not met I will deduct 25 points off of professionalism for the first day of your rotation.  

Bakery Sous Chef Homework: Costing project part one due at the halfway point in your rotation, part two is due on the last Thursday of your rotation. If these requirements for homework are not met I will deduct 25 points off of professionalism for the first day of your rotation.  

Bakery Display Homework: Proposed ideas and projects must be turned in and approved by Chef Audrey no later than the Tuesday of the week prior to the start of rotation. Request for product to use during rotation must also be turned in and approved at this time. If these requirements for homework are not met I will deduct 25 points off of professionalism for the first day of your rotation.   

 

 

   

Rotation Responsibilities   

Rounds Rotation Refilling any bins and containers that are low at the beginning of class daily, 

restocking ingredients as needed and assisting students in finding any products. Inventory products, ingredients and already prepared desserts available for that day’s service; wrap bread from previous day and freeze. 

Draft daily menu under the supervision of the lab instructor and post that day’s production schedule. Help plate and display all desserts and breads. Maintain dessert and bread restocking as needed. Ordering of product ingredients under the supervision of lab instructor. Reviewing following day’s menu with Chef and students in Bakery. Assist Second Year Bakery Sous Chef.  Product Requirements for Rounds:  

Any Dessert Sauces, Comote, Coulis, Chantilly, Ganache. Set up of the Front line daily, as well as the cart to go down to the Cafe. Dessert Descriptions for Santiam and Commons, as well as the description cards for the Cafe. Assist where needed / fire Santiam breakfast orders and plate (this can be anything that we are making that day, whether it is cinnamon rolls or a scone, or croissants.)  

   

Cakes One Station 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. Students should familiarize themselves with the main components of cakes, different cake mixing methods, icings, assembly and decorating techniques.  Product Requirements for Cakes One:  

Two Cakes Daily, these are to be determined via the production rotation chart, for example: 3-Layer Chocolate Cake w/Standard Chocolate Buttercream & Ganache. 

This means that you are producing two 3-Layer Chocolate Cakes, they are to have the same icing, garnishes, and decorative elements, you will need to do the quantification via the bakery recipes packet to have enough product to fulfill your requirements for the day. The student(s) will be required to have all their desserts plated and ready for service by 10:30 a.m. 

Your products will be distributed as one whole cake (8 Pieces) on front line in the commons half will be plated (4 Pieces), half will be in to go boxes (4 Pieces). One whole cake for the Cafe, ALL in to go boxes (8 Pieces).  

 

   

Cakes Two Station This rotation is to produce a completed and plated cake for the Santiam 

Restaurant. This cake is to be advanced and display decorative and modern plating techniques. Students should familiarize themselves with the main components of cakes, different cake mixing methods, icings, assembly and decorating techniques.  Product Requirements for Cakes Two: 

One Cake Daily, to be determined via the production rotation chart, for example: 3-Layer Chocolate Cake w/French Meringue Chocolate Buttercream & Ganache. 

This means that you are producing One 3-Layer Chocolate Cake, it is to have advanced technique icings, garnishes, and decorative elements, you will need to do the quantification via the bakery recipes packet to have enough product to fulfill your requirements for the day. You will also be required to produce an Opportunity Cake of your choice, this can be any recipe from your book or the Bakery Recipes Packet that you have not previously done in your rotations, your opportunity cake idea must be emailed to me the Sunday before the start of your rotation. The student(s) will be required to have all their desserts plated and ready for service by 10:45 a.m. 

Your products will be distributed as one whole cake (8 Pieces) to the Santiam Restaurant, however, you will need to create one plate for the Santiam Desserts Station Second Year Student to overview, this means showing them which plating components are used, how your plate design is set up, and where all of the ingredients and components are located for them to recreate your plate. You are only responsible for plating one plate of this cake, the one complete example plate, the Santiam Desserts Station Second Year Student will be responsible for producing the cake as per they are shown by you.  

The complete example plate will go to the Santiam Restaurant Line for photos and for yourself, the Chefs, Santiam Line Students, and the First Year Wait Staff to taste only after it has been approved by Chef Audrey and the Second Year Santiam Desserts Student. You will store your cake, and all components on the second shelf down on the Santiam Desserts side of the Reach In (Under Chef’s Shelf) 

 

   

Custards Station Students in custard station will provide custards to the Commons, Cafe, and 

Santiam using various methods of cookery. Also, students may commonly need to provide other pastry components to serve in combination with other rotations, since many custards are used as fillings in compound desserts, these can be mousses, pastry creams, or other fillings as stated. Students will be required to produce a dessert daily.  Product Requirements for Custards: 

Any Custards for Student Dessert Components, Santiam, Commons, as well as the Cafe. Through this rotation you will make Creme Brulee, Mousse, Pastry Cream, Cheese Cake, you will be required to produce a tart using Pate Brisee or Pate Sucree Pastry Dough, and filling that tart with your custard components from weekly production (mousses, pastry cream, and any other additional components that you create or find in the bakery) The tart project is essentially an opportunity to create a component based dessert that displays different pastry techniques. You will also be required to produce an Opportunity Custard of your choice, this can be any recipe from your book or the Bakery Recipes Packet that you have not previously done in your rotations, your opportunity custard idea must be emailed to me the Sunday before the start of your rotation. The student(s) will be required to have all their desserts plated and ready for service by 10:30 a.m. 

  

   

Laminated Dough Station The students in this station produce a variety of layered dough products such as 

Croissant, Danish, Puff Pastry, and Quick Puff Pastry (Blitz). Students should be creative with the finishing flavors and components of roll-in desserts. Also included in the roll-in rotation are Pate a Choux, Cinnamon Rolls and Custard components, such as Pastry Cream and Chantilly cream, are also commonly produced in roll-in station. One finished dessert and one dessert in progress are expected daily.  Product Requirements for Laminates:  

Students will be required to make Cinnamon Rolls, Croissants, Danish, Pate a Choux, and Blitz Pastry doughs. Puff Pastry may also be produced as needed. Daily you will bake off two pans of blitz for Santiam at 10am, so they are cooled and ready to be placed into their 400 service pan by 10:30am daily. Daily you will pull out cinnamon rolls from your Mondays production to overnight ferment in the walk in, proof these, and bake them first thing in the morning for the cafe to take down by 8am. You will have other project requirements with Pate a Choux, and other pastry components TBD. 

 

   

Breads One Station This station is responsible for production of all rolls for Commons and Santiam 

Restaurant along with Burger Buns for Santiam or Cafe. Save Leftover Roll, Sheeted, to be overnight fermented daily, to be prepared for the following day. On this station you are always working for tomorrow, with the exception of Mondays where you are putting out your product from your daily production, as well as producing more to cover tomorrows production requirements.   

 Product Requirements for Breads One:  

Check the front of the reach in for orders from other areas daily, this includes orders from Santiam, Cafe, Catering, Quantity and Pantry.   

Santiam will receive one each full sheet pan of white rolls (36), and one full sheet pan of wheat rolls (36) into their 400 service pan by 10:30am daily, as well as burger buns by request.   

The Commons will receive one each full sheet pan of white rolls (36), and one full sheet pan of wheat rolls (36) into their 400 service pan by 10:30am daily.   

Quantity will also request bread for their Menu Requirements, please check what the order is every week to see if it coincides with your rotation, this can be burger buns, sandwich hoagies, or really anything.  

  

   

Breads Two Station This Station is responsible for production of all Focaccias for retail in commons and 

Cafe along with focaccia hoagies for pantry, any flatbreads that may be requested from other kitchens for their daily menu requirements, this can include pitas, tortillas, naan, crackers, etc.    Product Requirements for Breads Two:  

Check the front of the reach in for orders from other areas daily, this includes orders from Santiam, Cafe, Catering, Quantity and Pantry.   

Commons will receive Four 1# Focaccia, these are the ¼ Sheet Pans, limit to 3 topping, price $2.75, these will be placed on the bread bench in the commons by 10:30am daily.  

Cafe will receive Six to Eight 4oz Mini Focaccias, these will be baked as small rounds, like buns with toppings, and wrapped individually after they cool slightly and placed on the cart to go downstairs by 10:30am. 

Student(s) are responsible for any flatbread orders from other kitchens menu requirements. 

Pantry will receive Twelve 9 oz hoagies on Monday, and Six each day of service after, on Monday you will produce 18 White Hoagies (12/6). Pantry will also request bread weekly for their Sandwich Specials, please check what the order is every week to see if it coincides with your rotation. 

  

   

Breads Three Station This station is responsible for producing 2-4 loaves of retail artisan breads daily for 

Commons sales. This rotation is also responsible for making the whole grain hoagies for Pantry. Bread ideas are due the Sunday before your rotation.   

Check the front of the reach in for orders from other areas daily, the includes orders from Santiam, Cafe, Catering, Quantity and Pantry. This rotation will also offer support for other Breads Rotations, with the exception of the first few weeks of the term, they will have gone through two prior weeks in bread production.   Product Requirements for Breads Three:  

Check the front of the reach in for orders from other areas daily, this includes orders from Santiam, Cafe, Catering, Quantity and Pantry.   

2-4 Loaves Artisan Retail Bread daily / price $3.50 - $4.50, these are to be more advanced breads and techniques, think about things outside of the box and try to tune in interest of what you want to explore with breads, unique shaping, and flavor combinations inside of the dough, as well as topped or steeped ingredients.  

Pantry will receive Twelve 9 oz hoagies on Monday, and Six each day of service after, on Monday you will produce 18 Multigrain Wheat Hoagies (12/6). Pantry will also request bread weekly for their Sandwich Specials, please check what the order is every week to see if it coincides with your rotation.  

   

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. 

 Product Requirements for Short Doughs:  

All products produced in this rotation will go to either the Cafe on the cart by 10:30am, or will be placed in pastry cases in the Commons for sale by 10:30am. Items to be produced include, Nut Breads in small pan loaves, Decorated Brownies, Lemon/Fruit Bars, Cookies Daily, Rice Krispy treats, Scones, Pies and Tarts, Ect.  

These products are staples of pastry and are meant to be decorated, upscale, and something you can be proud of. Don’t just make a cookie, dip it in chocolate, make a cookie sandwich with assorted fillings, toppings, and garnishes. Elevate whatever product you are making to be more visually appealing.   

Santiam Desserts  

The student(s) will be required to have all their desserts plated and ready for service by 10:45 a.m. The student(s) will consult Chef Audrey on their plates before bringing each plated dessert to the Santiam Restaurant Line for photos and for the Chefs, Santiam Line Students, and the First Year Wait Staff to taste. The student(s) will also be expected to hold a brief menu meeting with Santiam wait staff as per Chef Josh Green or Chef Jesse Jones.  Graded by: Chef Audrey Anderson Start time: 7:00am  Objective: 

That you take the foundation skills learned as a first year student and apply them to advanced preparations and plate presentation for an ala carte restaurant setting.  References: Professional Baking 6th/7th Edition, Wayne Gisslen The Professional Pastry Chef, Bo Friberg Chef Audrey’s Pastry Lectures   Expectations: 

Produce two desserts each day. You may serve a dessert more than one day if the integrity does not diminish. 

An “A” student make will complete dishes that balance the aspects of plate composition dealing with height, color, texture; flavor components such as Fat, Spice, Acid, Sweet, Bitter, Salt/Umami; dishes will include three functional garnishes, and play with elements such as sauce, crunch, cake,   During this rotation you are required to make plated desserts that includes: Three Component Entremet Moulded Cake, ex: spice cake, apple compote, encased in white chocolate mousse, 6 minimum.  Component Based Individual Tarts, ex: hazelnut tart shell, chocolate cake, hazelnut pastry cream, torched meringue, chocolate shavings, 6 minimum.  Frozen Dessert, Ice Cream/Sorbet, ex: dark chocolate ice cream, pistachio brownie w/piped ganache, cayenne pistachio brittle, chantilly.  Pate a Choux Item, ex: red velvet eclairs, filled with cream cheese vanilla bavarian, topped with piped white chocolate ganache, toasted red velvet crumb, carmel comet nuts, silver leaf, flower petals.  

Focus on plate presentation! Have a plan; work with your instructors to create artistic and visually appealing plates with color and texture and skilled components.  Rotation Requirement: Proposed ideas and projects must be turned in and approved by Chef Audrey no later 

than the Tuesday of the week prior to the start of rotation. Request for product to use during rotation must also be turned in and approved at this time. **Failure to submit a rotation plan and product needs on time will result in loss of all 25 Professionalism points on the first day of that rotation week.  Grading: 100% of your grade comes from daily performance. You will receive points in four categories, just as you did last year: 25 pts- Professionalism 15 pts- Management 20 pts- Execution 10 pts- Final Product    

Bakery Sous Chef Rotation  Graded by: Chef Audrey Start time: 7:00am  Objective: 

Bakery Sous is an opportunity for you to see “behind the scenes” how the Bakery kitchen functions on a daily basis- menu planning/balance, ordering, instructing, and managing. You will work closely with the Bakery instructor to guide and assist with first year students while also practicing kitchen and time management skills.  Expectations: 

Remember that you are setting an example to first year students, and it is not acceptable to be unprepared. You may also be asked to pick up vacant stations please be ready to do so. 

In order to earn an A or a B letter grade, you must go above and beyond the requirements. This would include things like instructing a demo, getting signs made for specials on the line, facilitating stock production, coordinating “opportunities,” etc. Please consult with the Bakery instructor before planning. 

Organize and manage the bakery reach-in coolers. This is your responsibility to make sure proper storage levels are being followed, all items are covered/wrapped, labeled and dated. Coordinate with the Bakery instructor the usage, recovery and utilization of products.  Required Assignments: 

Final Day: 30% of your grade will come from a costing assignment. You must choose one bakery recipe during your rotation and calculate the food cost for the finished product (whole recipe, and individual portioning). This assignment will be in two parts.  Part One 

Cost out a recipe with garnishes included (i.e. a whole cheesecake, apple pie, layer cake, soft rolls with topping, etc.). This is due at the halfway point of your rotation (your Chef will give you the date due).  Part Two 

Cost out a single portion of the recipe you have chosen with garnish and/other elements to the dish. 

Once the raw plate cost is determined, you will need to calculate a selling price based on a 28% food cost. 

In a real-world scenario, Sous Chef’s often run the restaurant in the absence of the Executive Chef. Therefore, on the last day of your rotation, you will be asked to take over the Bakery instructor's’ position in the kitchen. You will need to look ahead to plan product, production and timing.  Grading:  Your grade breaks into two portions; 

70% of your grade comes from daily performance. You will receive points in four categories, just as you did last year:  25 pts- Professionalism 15 pts- Management 20 pts- Execution 10 pts- Final Product  30% of your grade is the Costing Assignment. 

    

   

Rounds               

     

Rounds Index   

 

Salted Caramel 

Berry Coulis/Compote 

Chantilly 

Chocolate Chantilly 

Whipped Cream Icing for Cakes 

Dark Chocolate Ganache 

White Chocolate Ganache 

Buttercream 

Cream Cheese Cake Icing 

Cream Cheese Cinnamon Roll Icing 

Chocolate Buttercream 

Marshmallows 

Butterscotch Sauce 

 

     

         

Salted Caramel Sauce ~2 cups  3c  Sugar ½  Lemon, Juiced ½ C  Water  Method: 

 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 ~2 Cups  Compote:  4c  Frozen Berries 2c  Sugar 1T  Acid or Alcohol   Method:  Cook with as LITTLE stirring as possible for 5-10min. We want berries to be as whole as possible. Drain and reserve juice.    Coulis ~½ cup  Take reserved juice from compote and reduce to half. Store in squeeze bottle on top left self in reach in.  

 

 

 

 

 

 

 

   

Chantilly ~3 cups  2c  COLD Heavy Cream ⅓ c  Powdered Sugar 1T  Vanilla Extract  Method:  Combine all ingredients in mixer with whisk attachment, whip on med speed till soft peaks form. Store in reach-in covered for up to 4 days.  

 Chocolate Chantilly ~3 Cups 2c  COLD Heavy Cream ½ c  Powdered Sugar ¼ c  Cocoa Powder 1T  Vanilla Extract  Method:  Combine all ingredients in mixer with whisk attachment, whip on med speed till soft peaks form. Store in reach-in covered for up to 4 days.   

   

Whipped Cream Icing for Cakes ~1 ½ Cups  1 t unflavored gelatin  4 t cold water 1 C heavy cream ½ C powdered sugar, to taste ½ t vanilla extract  Method:  

Place cold water in small bowl and sprinkle gelatin over it. Let sit to bloom for 5 minutes. While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds. 

Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream. 

Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.     

Ganache ~4 cups  2C Shaved Chocolate 2C Heavy Cream  1T Butter 1T Corn Syrup  Method:  Heat cream and pour over chocolate let sit for 2 min and stir slowly till smooth, finish with butter and corn syrup for shine. For Whipped Chocolate Ganache - follow above instructions; once cooled put in mixer with whisk attachment and whip on med speed till double in size. If you want a more firm ganache, decrease the amount of cream in the recipe by half.   White Chocolate Ganache ~3 cups 

 2C  Shaved White Chocolate 1C Heavy Cream   Heat cream and pour over chocolate let sit for 2 min and stir slowly till smooth        

Simple Standard American Buttercream Icing ~3 Cups   6 C confectioners' sugar 1#  butter 2 t   vanilla extract 2-4 T whipping cream  Method:  

In a standing mixer fitted with a paddle, beat butter until super light and fluffy, slowly add in the powdered sugar until almost a paste forms, beat this until the mixture becomes light and fluffy again. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes, we want this mixture to be so close to it’s final state before adding additional ingredients.  

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.   Note:  

2½ to 3 cups of icing to generously fill and cover a two-layer 9-inch cake.   You can and will need to begin breaking this recipe down by ratio and theory, the ratio is 

3:1, 3C Powdered Sugar to 1C Butter, and then adjusting flavor and consistency as needed with additional ingredients such as heavy cream, vanilla, or even chocolate, peanut butter, or coulis/compotes.                 

         

 

Italian Meringue Buttercream Icing ~ 3 cups, enough for one 2-layer cakes 

 

1 ¼ C sugar  ⅓ C water  5  large egg whites  Pinch of cream of tartar  1#  cold unsalted butter, cut into small pieces   Method:  

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.  Meanwhile, beat the egg whites until foamy. Add the cream of tartar and beat until stiff but not dry.  

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 ~5 Cups 

 5 ea egg whites 1 ¼ C granulated sugar 12 oz unsalted butter, at room temperature 2 t vanilla extract ¼ t salt  Method: 

Wipe the bowl of an electric mixer with paper towel and lemon juice to remove any trace of grease. Make a double boiler by placing the mixer bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. 

Add the egg whites and sugar to the bowl, whisking constantly but gently, until temperature reaches 140°F, or until the sugar has completely dissolved and the egg whites are hot. 

Attach the bowl to the mixer fitted with the whisk attachment and begin to whip until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm, about 7 to 10 minutes. 

Switch over to paddle attachment and, with mixer on low speed, add the butter cubes, one at a time, until incorporated. Continue beating until it has reached a silky smooth texture. If the buttercream curdles simply keep mixing and it will come back to smooth. If the buttercream is too thin and runny, refrigerate for about 15 minutes before continuing mixing with paddle attachment until it comes together. Add the vanilla and salt, continuing to beat on low speed until well combined.  Notes on Adding Flavors:  Cream Cheese: Add 60% More Softened/Whipped Cream Cheese into the base until combined  Chocolate: Add ⅔ cup cooled melted chocolate  Raspberry or Berry: Add ⅔ cup seedless raspberry or other berry preserve.  Nutella, Peanut Butter: Add ¾ cup to buttercream  Lemon or other citrus: Add 2 tablespoons fresh zest and 3 tablespoons fresh juice  Coffee: Dissolve espresso powder in 2 tablespoons hot water and add in at the very end  Caramel or Dulce de Leche: Add ¾ cup to buttercream  Spiked: Add 2 tablespoons flavored liqueur such as Chambord, Kahlua, or Bailey’s.     

   

French Buttercream ~4 Cups 

10 large  egg yolks ¾ C  granulated sugar ½ T  vanilla extract ½ t  kosher salt 1#  unsalted butter, softened  

Method: Create a double boiler. Place over high heat until steaming-hot, then adjust temperature to 

maintain a gentle simmer. Combine egg yolks, sugar, bourbon or other liquid ingredient, vanilla, and salt in a heatproof bowl. 

Place bowl over double boiler, stirring and scraping constantly with a flexible spatula, until egg yolk syrup reaches 155°F (68°C). This should take only about 5 minutes; if the process seems to be moving slowly, simply turn up the heat. Once it's ready, transfer to a stand mixer fitted with a whisk attachment and whip at high speed until mixture is fluffy, stiff, and beginning to ball up around the whisk, about 8 minutes. 

With mixer still running, add butter 1 or 2 tablespoons at a time, waiting only a second or two between additions. In the end, the buttercream should be thick, creamy, and soft but not runny, around 72°F 

Use buttercream right away, or transfer to a large zipper-lock bag, press out the air, and seal. Buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. (The main issue with longer storage in the freezer is odor absorption, not spoilage.) Rewarm to 72°F and re-whip before using. 

 Notes on Adding Flavors:  Cream Cheese: Add 60% More Softened/Whipped Cream Cheese into the base until combined  Chocolate: Add ⅔ cup cooled melted chocolate  Raspberry or Berry: Add ⅔ cup seedless raspberry or other berry preserve.  Nutella, Peanut Butter: Add ¾ cup to buttercream  Lemon or other citrus: Add 2 tablespoons fresh zest and 3 tablespoons fresh juice  Coffee: Dissolve espresso powder in 2 tablespoons hot water and add in at the very end  Caramel or Dulce de Leche: Add ¾ cup to buttercream  Spiked: Add 2 tablespoons flavored liqueur such as Chambord, Kahlua, or Bailey’s.     

Cream Cheese Icing for Cinnamon Rolls 

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

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

 

 

 

   

Chocolate Buttercream ~3 C  1#  butter, at room temperature 6 C  powdered sugar 3-4 T  heavy cream, at room temperature 2 tsp  vanilla extract ⅔ C  semisweet chocolate, melted  Method:  

In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, cream and vanilla until smooth and creamy. 

Place the chocolate 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 base icing and mix to combine until smooth.                         

  

   

Marshmallow 64 pieces  Vegetable oil for brushing pan About 1 cup confectioners' sugar for coating pan and marshmallows  ¾ oz powdered unflavored gelatin 1 ½ C granulated sugar 1 C light corn syrup ¼ t salt 2 t vanilla extract  Method:  

Brush the bottom and sides of a 9-inch square baking pan with vegetable oil. Using a small, fine-mesh sieve, dust the pan generously with confectioners' sugar, knocking out any excess. 

Put 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin into the bowl and stir briefly to make sure all the gelatin is in contact with water. Let soften while you make the sugar syrup. 

In a heavy 3- to 4-quart saucepan, combine the granulated sugar, corn syrup, salt, and 1/2 cup water. Place over moderate heat and bring to a boil, stirring until the sugar is dissolved. Put a candy thermometer into the boiling sugar syrup and continue boiling (the mixture may foam up, so turn the heat down slightly if necessary), without stirring, until the thermometer registers 240°F (soft-ball stage). Remove the saucepan from the heat and let stand briefly until the bubbles dissipate slightly. 

With the mixer on low speed, pour the hot sugar syrup into the softened gelatin in a thin stream down the side of the bowl. Gradually increase the mixer speed to high and beat until the marshmallow is very thick and forms a thick ribbon when the whisk is lifted, about 5 minutes. Beat in the vanilla. 

Scrape the marshmallow into the prepared pan (it will be very sticky) and use wet fingertips to spread it evenly and smooth the top. Let stand, uncovered at room temperature, until the surface is no longer sticky and you can gently pull the marshmallow away from the sides of the pan with your fingertips, at least 4 hours or overnight. 

Dust a cutting board with confectioners' sugar. Use a rubber spatula to pull the sides of the marshmallow from the edge of the pan (use the spatula to loosen the marshmallow from the bottom of the pan if necessary) and invert onto the cutting board. Dust the top with confectioners' sugar. Brush a long thin knife or a chef's knife with vegetable oil and dust with confectioners' sugar to prevent sticking; continue dusting the knife as necessary. Cut lengthwise into 8 strips, then crosswise into eighths, to form a total of 64 squares. (For larger marshmallows, cut lengthwise into 6 strips, then crosswise into sixths, to form a total of 36 squares.) Coat marshmallows, one at a time, in confectioners' sugar, using a pastry brush to brush off any excess. 

       

Note:  

To flavor marshmallows: Replace the vanilla extract with a different flavor extract, such as peppermint, almond, or strawberry. To color marshmallows: After adding the vanilla extract, add 1/2 teaspoon (about 45 drops) of food coloring and beat the marshmallow mixture until the color is fully incorporated. Add more food coloring, a few drops at a time, for deeper color. To cut marshmallows into shapes: Use a 9- by 13-inch baking pan instead of a 9-inch square pan, so that the marshmallows are slightly thinner and easier to cut. Use 2 1/2- to 3-inch cookie cutters in simple shapes and dust the cookie cutters in confectioners' sugar to avoid sticking. Cut the marshmallows into shapes the same way you would sugar cookies.  

To add mix-ins: After adding the vanilla extract, fold in about 1/2 cup of mini chocolate chips, cocoa nibs, or your desired mix-in. Keep in mind that the marshmallows will still be warm so some mix-ins will melt slightly. You can wait a minute to allow the marshmallow to cool slightly but it will become stiffer and harder to stir as it cools. To dip marshmallows in chocolate: In a dry metal bowl set over a pan of barely simmering water, melt about 8 ounces bittersweet chocolate, stirring until smooth. Working with one marshmallow at a time, brush the marshmallow again to remove any excess confectioners' sugar then dip one smooth side about 1/8 inch into the chocolate to coat it, scraping any excess chocolate on the edge of the bowl. Transfer, chocolate side up, to a wire rack set over a baking sheet and let stand until the chocolate is set. Chocolate-dipped marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for about 2 days. Marshmallows can be stored, layered between sheets of wax paper or parchment in an airtight container in a dry place at cool room temperature, for 1 month.   

Butterscotch Sauce  

4 T unsalted butter 1 C tightly packed dark brown sugar ¾ C heavy whipping cream  1 T vanilla extract 1 t kosher salt 

 Method: 

 In a heavy bottomed stainless steel pan, melt butter over low to medium heat. Just before 

butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet. Melt brown sugar in butter for butterscotch cook brown sugar in butter for butterscotch.  

Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corners of your pot, and watch closely to notice how the mixture changes. It will take about 3 to 5 minutes. Stir. 

Right before you add the cream, the caramelizing brown sugar will begin to look and feel more like liquid and less like thick wet sand. At this point add all the cream at once and replace your spoon with a whisk. Lower heat a little and whisk cream into mixture. 

When liquid is uniform, turn heat back to medium and whisk every few minutes for a total of 10 minutes or until it registers 225°F on a digital or candy thermometer. 

After liquid has been boiling on the stove for its 10 minutes, turn heat off and let rest for a minute or two before transferring into a heatproof storage vessel. (I prefer a stainless steel or glass bowl.) Cool to room temperature. 

When butterscotch liquid is room temperature, take a small taste. It's important to know what cooked brown sugar and butter tastes like, and what happens when transforming that flat sweetness into real butterscotch flavor. 

Whisk in half the salt and vanilla extract. Taste again. Add more salt and vanilla extract until the marvelous taste of real butterscotch is achieved. 

                   

    

 Cakes 

       

Cakes Index 

 

3-Layer White Cake Red Velvet Cake 

Carrot Cake Chiffon Cake 

Chocolate Hazelnut Meringue Cake Chocolate Hazelnut Banana Cake 

Chocolate Cake Coconut Cake 

Devils Food Cake Lemon Chiffon Cake 

Lemon Angel Food Cake Tres Leches 

Vanilla Sponge Cake Warm Chocolate Pudding Cake   

3-Layer White Cake Three 9 inch Rounds  

3 ⅔ C cake flour (spoon & leveled) 1 t salt 1 t baking powder ¾ t baking soda 1 ½ C unsalted butter, softened to room temperature 2 C granulated sugar 3  large eggs  

+ 2 additional egg whites, 1 T vanilla extract  1 ½ C buttermilk 

  Method:  Preheat oven to 350°F. Grease three 9-inch cake pans, line with parchment paper, then 

grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set 

aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter 

and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. 

Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. 

     

Red Velvet Cake ~4 9 in rounds  1# 9 ½ oz  cake flour ¼ oz  salt 1 ½ oz  cocoa powder 1# 6 ½ oz  sugar 1# 5 oz  canola oil 4 ea large  eggs 3 ¼ oz  red food color ¾ oz  vanilla extract 15 ½ oz  buttermilk ¾ oz  baking soda ¾ oz  white vinegar  Method:   

Wet together add in 3 stages to the dry, scraping down the sides as you mix. Bake 350 until done.  

   

Chef D’s Carrot Cake ~Three 9 in cake rounds 

Cake: 

13 oz  pastry flour   1 #  sugar  ¼ oz  baking soda  ½ oz  cinnamon  ¼ oz  nutmeg  ¼ oz  cloves  ¼ oz  salt  2 ¼ C  vegetable oil  6 ea  eggs  4 C  shredded carrots (shred in robocoupe)   

Method: 

Two stage method. Dry ingredients together, wet ingredients together, all together. Bake in cake pan @ 350 for 30 minutes.  

Cream cheese icing:  

2#  Cream cheese  1#  p sugar  13 oz  butter, soft  3 oz  sour cream  Pinch salt  Vanilla   Method: 

Cream softened butter and cream cheese together until fluffy, add sour cream, powdered sugar, adjust seasoning with salt and vanilla. 

    

        

Chiffon Cake ~Three 8 inch rounds   2 ¼ C  cake flour  1 ½ C  granulated sugar, divided  2 ¼ t   baking powder  ¾ t  salt  ½ C  oil  7 large  egg yolks  

plus 9 large egg whites  ¾ C  whole milk  ½ t  cream of tartar  1 whole  vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract   

Method: 

 

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.  

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 One 9in Springform pan 

 6 oz  unsalted butter, plus more for pan  All-purpose flour, for pan  1 C  hazelnuts (about 4 ounces)  ¾ C firmly packed brown sugar  6  large whole eggs, separated  12 oz  bittersweet chocolate, melted and cooled,  

plus 4 ounces roughly chopped (1 cup)  1 T  vanilla extract  1 T  rum (optional)  1 pinch  salt  1 T  cornstarch  ¼ t  cream of tartar  4 large  egg whites  1 C  superfine sugar   Method: 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 Hazelnut Banana Cake ~ four 9 inch rounds  Cake 5 C all-purpose flour 1 T  baking powder 1 ½ t   baking soda 1 t  salt 1#  unsalted butter, room temperature 2 C  granulated sugar 1 C brown sugar 6  large eggs, room temperature 2  large egg white, room temperature 1  vanilla extract 1 C Greek yogurt, room temperature ½ C buttermilk*, room temperature 2 C ripened bananas, mashed (about 6 medium-size bananas) 1 C chopped hazelnuts, pulsed in the robocoupe to be semi-fine  Dark Chocolate Ganache Icing 4 C dark chocolate  2 C heavy cream ½ C unsalted butter  Salted Caramel Sauce 2 C granulated sugar ¾ C unsalted butter, cubed 1 C heavy cream 2 t pure vanilla extract 2 t salt  Small Batch Dark Chocolate Standard Buttercream (Optional) 1 C unsalted butter, softened 3 ½ C powdered sugar ½ C dark cocoa powder, unsweetened 3 oz  dark chocolate, melted and slightly cooled 2 t vanilla extract 4 T heavy cream  For Assembly flaky sea salt banana chips Chopped hazelnuts      

Method:  Cake: Creaming Method 

Preheat the oven to 350 degrees and line the bottoms of cake pans with parchment paper. Then, grease and flour the bottom and sides of each pan. 

Whisk together the dry ingredients (flour, baking powder, baking soda, and salt) in a medium size bowl and set aside. 

Cream together the butter and both sugars for 3-4 minutes until it's light and fluffy. With the mixer on low speed, add eggs, then egg white, one at a time and mixing to combine after each addition. Add the vanilla extract and the Greek yogurt and mix. 

Alternate adding half of the flour mixture, the buttermilk, then the other half of the flour mixture, beating to incorporate after each addition. Fold in the mashed bananas and hazelnuts. 

Divide the batter evenly among the three cake pans and tap pans on the counter to remove air bubbles. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs attached. Let cakes cool in pan for 5-10 minutes, then turn out onto a wire rack to cool completely.  Dark Chocolate Ganache:  

Place chopped chocolate in a medium size bowl. Heat heavy cream and butter in a small saucepan over medium heat, stirring frequently. 

When butter is completely melted and the mixture is heated through (bubbles will start to form at the sides of the pan, but don't let it develop into a full boil), remove from heat and pour over the chocolate. Let stand for 5 minutes, then whisk until smooth. 

Chill until ganache reaches a spreadable, frosting-like consistency. This won't take too long - stir it every 5 minutes or so to prevent it from hardening completely.  Salted Caramel Sauce: 

Over medium heat, melt the sugar in a medium saucepan. Stir frequently with a wooden spoon until melted (it will begin to clump together then melt completely into an amber-colored liquid). 

Reduce heat to low and add butter (the sugar may bubble and splatter when the butter is added, this is okay). Continuing stirring until the butter is melted and incorporated completely with the melted sugar. 

While continuing to stir the mixture, slowly pour in the heavy cream (the mixture will bubble and splatter again). Mix until incorporated, then increase heat to medium again. Allow caramel to boil for another minute or so, stirring occasionally. 

Remove the caramel from the heat and stir in the vanilla extract and salt. Pour into a heatproof jar or bowl and let cool.     

Dark Chocolate Buttercream: Beat the butter until light and fluffy. Add powdered sugar and cocoa powder gradually, 

mixing on low until incorporated. Add melted chocolate and vanilla, then beat to combine. Finally, add heavy cream one tablespoon at a time. Increase speed to high and beat the buttercream until smooth.  To Assemble the Cake 

Using a sharp serrated knife or a cake leveler, remove the rounded tops of each cake. Place the first layer on a cake board, using a small amount of ganache or icing to attach. 

Spread an even layer of ganache on top of the first layer, then top with a second layer of cake and another layer of ganache. Finally, stack the top layer of the cake, cut side down. 

Spread a thin layer of ganache (crumb coat) on the top and sides of the cake to lock in any crumbs and to even/smooth out the sides of the cake. Chill for 20 minutes. 

Using an offset spatula, finish frosting the top and sides of the cake with the remaining ganache. To get a smooth finish, dip your spatula in a glass of very hot water and quickly wipe it with a paper towel before running it around the edges of the cake. Chill the cake again for about 20 minutes. 

Use the dark chocolate buttercream (or ganache) to attach banana chips all around the bottom of the cake. 

Check the consistency of the caramel and warm it up in the microwave for a few seconds at a time, if necessary. You want the caramel to drip fluidly, but slowly off a spoon. Spoon the caramel around the edges of the cake, pushing it to the edge so that it drips down the sides of the cake. Then, fill in the middle of the top of the cake with caramel. Sprinkle with flaky sea salt. 

Using a pastry bag fitted with a large, open star tip, pipe the dark chocolate buttercream in swirls around the edge of the cake. Top with banana chips and chopped hazelnuts as desired.     

Chocolate Cake Two 9 Inch Rounds 

Mix in Kitchen Aid:  2c  AP Flour 2c  Sugar ¾ C  Cocoa Powder 2t  Baking Soda 1 ½ t  Baking Powder 1t  Salt 1t  Espresso Grounds  Add: 1c  Butter Milk ½ c  Oil 2ea  Eggs 2t  Vanilla 1c  Hot Water  Bake @ 350 in well-oiled and cocoa powdered baking pans (either rounds or sheets).      

Coconut cake Three 9 inch rounds 

Nonstick cooking spray with flour   1#  unsalted butter  3 C sugar  6 large eggs  4 ½ C  all-purpose flour  1 ½ T baking powder  ½ tsp salt  1 ½ C   Buttermilk  1 ½ T vanilla extract  1 t coconut extract   Method:   

Preheat oven to 325 degrees. Spray round cake pans with cooking spray; set aside.  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.  

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.  

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's Food Cake Two 8in rounds 

 

12 oz   unsalted butter, plus more for pan  1 ¼ C   unsweetened cocoa powder  1 ¼ C hot water  3 C  all-purpose flour  1 ¼ t coarse salt  1 t baking powder  1 t   baking soda  2 ¼ C granulated sugar  4  large eggs  1 T pure vanilla extract  1 C buttermilk   

Method: 

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.  

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 1 nine inch rounds  

¾ C  cake flour  ¼ t baking soda  ¼ t salt  ¾ C  granulated sugar  

plus 1 T  3  large eggs, separated  ¼ C  vegetable oil  1 T lemon juice  2 T grated lemon zest, (about 4 lemons)  ½ t vanilla extract  ¼ t cream of tartar  Confectioners' sugar, for dusting   Method:  

Heat oven to 325 degrees and have ready an ungreased baking pan. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.  

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.  

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.  

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 25 minutes.  

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 Angel Food Cake 1 Bundt Pan  

 1 C  sifted cake flour 1 ½ C  sugar  12  large egg whites  2 T  finely grated lemon zest  1 T  fresh lemon juice  

plus 1 teaspoon  1 t  cream of tartar  1 t vanilla extract  ¼ t salt   For the Lemon Cream  ½ C  fresh lemon juice  ½ C  sugar  1 T  cake flour (not self-rising)  ¼ t  salt  1 ½ C  heavy cream, chilled  1 T finely grated lemon zest   Method: 

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.  

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.  

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.  

Transfer batter to a 10-inch angel food cake pan with legs, or regular rounds. Bake until a tester inserted into center comes out clean, 45 to 50 minutes.  

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.  

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.    

   

Tres Leches Yield: 1 full sheet pan, stacked to be one half sheet cake 

 

1# 8 oz  cake flour 1 ½ oz  baking powder ½ oz  salt 1# 12 oz  sugar 12 oz  shortening  12 oz  whole milk  ½ oz  vanilla extract 12 oz  milk 1#  egg whites  

Method: 

Prepare pans with spray, paper, spray, 325 oven. Sift all dry ingredients, set aside. Fit a mixer with paddle attachment, soften shortening 

and add milk, add in dry ingredients. Let mix for 5 minutes low speed. Scrape sides. Mix egg whites, vanilla, 2nd amount of milk, add in three increments, scraping down the 

sides and bottom of the bowl with each increment.   Bake 352 20+ minutes, until pick comes clean, let rest in pan for 10 minutes, invert out and 

let cool.  

Three Milks Equal Parts (1C:1C) 

Condensed milk Evaporated milk Heavy cream Rum  Coconut Three Milks 

Condensed milk Coconut milk Heavy cream Rum 

 

 

           

Gateau L’Opera ~1 half sheet pan, stack it to have two layers of a quarter cake  Cake 100 G almond meal 100 G powdered sugar 30 G  cake flour 128 G whole eggs 35 G  melted butter  95 G egg whites 30 G sugar   Method: 

 Prepare pans. Set oven to 350. Mix first set of ingredients together to make a batter. Make a meringue with the egg 

whites and sugar, fold into the the batter mix ⅓ at a time, make sure not to deflate the eggs, and fully incorporate, NO STREAKS.   

Bake at 350 until done, check at 10 minutes. Cut half sheet portion into 3rds. 

 Coffee Rum Syrup 200 G  water  200 G  sugar 30 G coffee grounds, espresso 30 G dark rum  BTB, strain, cool  Coffee French Buttercream   90 G sugar 90 G water 3 ea egg yolks 180 G butter Vanilla Espresso  Method:  

Cook sugar and water to pate a bombe stage, 248 degrees F. Whip egg yolks until light and fluffy, add in pate a bombe in a steady stream until all incorporated and light and fluffy, add in butter in small pieces until full incorporated, add in flavors to taste.   ASSEMBLY: Cake/Soak with Syrup/Ganache/Cake/Soak/Buttercream/Cake/Soak/Ganache/Cake/Glaze 

 

 

 

   

Vanilla Sponge Cake Yield: ½ sheet Pan / Five 9in rounds 

1 ½ C   sifted cake flour  1 C  cornstarch  1 T baking powder  Pinch of salt  10  large eggs, separated, at room temperature  2 ½ C   sugar  ¾ C  milk, scalded  2 t vanilla extract   Method: 

 

Heat oven to 350 degrees. Sift together flour, cornstarch, baking powder, and salt.  

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.  

Wash and dry mixing bowl and beater. Beat egg whites on low speed until frothy. Beat at high speed until soft peaks form.  

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. 

 

   

 

Warm Chocolate Pudding Cake Yield: 4 Ramekins 

 

3 ½ oz  cold unsalted butter, cubed, plus more, room temperature, for ramekins  ⅓ C sugar, plus more for ramekins  6 oz bittersweet chocolate, chopped  2  large eggs plus 2 large egg yolks  ¼ C all-purpose flour (spooned and leveled)  ½ t  coarse salt   

Method: 

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.)  

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.  

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 

 

Maple Pots de Creme w/ Almond Praline Bourbon Butterscotch Pudding 

Vanilla Infused Custard Tart White Chocolate & Cardamom Rice Pudding w/ Marmalade 

Caramel Custard Crème Brulee 

Chocolate Crème Brulee Pots de Crème Pumpkin Flan 

Vanilla Cheesecake New York Cheesecake 

Bread Pudding Holiday Bread Pudding 

Pastry Cream Crème Anglaise Ice Cream Base 

German Chocolate Cake Filling Chocolate Mousse 

Panna Cotta  

      

Maple Pots de Creme with Almond Praline ~4 Six Ounce Ramekins  Custard: 6  large egg yolks ⅓ C maple sugar 2 T dark brown sugar ⅛ t imitation maple extract 

Pinch of coarse kosher salt 1 ½ C heavy whipping cream  Praline: 2 T sliced almonds 3 T sugar 1 T water 1 t light corn syrup 

Pinch of coarse kosher salt  Method:  For praline: 

Preheat oven to 375°F. Scatter almonds on small rimmed baking sheet. Bake almonds until golden brown, about 3 minutes. Remove from oven. Push almonds together in 4-inch square on sheet and cool. 

Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel evenly over almonds, coating completely. Let stand until cold and hard, about 30 minutes. Break praline into pieces or process to coarse crumbs. DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.  For custard: Preheat oven to 325°F. 

Arrange four 6 oz ramekins or custard cups in deep hotel pan to create a water bath. Whisk yolks, both sugars, extract, and salt in medium bowl to blend. Gradually whisk in cream. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins. 

Bake custards until center is just set, about 35 minutes. Transfer to work surface; let stand 15 minutes. Chill uncovered until cold, at least 2 hours. Cover; chill overnight.  Garnish with praline.   

Bourbon Butterscotch Pudding ~Eight 6 Ounce Servings  2 oz unsalted butter 1 T vanilla bean ¾ C brown sugar 2 ½ C heavy cream 1 C whole milk 1 T bourbon or Scotch ½ t kosher salt 6  large egg yolks ¼ C cornstarch 3 T sugar  Crème fraîche and crushed gingersnap cookies (for serving; optional)    Method:  

Melt butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, swirling pan occasionally, until butter begins to brown and smell nutty, about 3 minutes. Add brown sugar and cook, stirring occasionally, until sugar is starting to dissolve, about 2 minutes. Add cream, milk, bourbon, and salt; bring to a simmer. Remove from heat. 

Whisk egg yolks, cornstarch, and sugar in a large bowl until smooth. Gradually add hot cream mixture, whisking constantly. Wipe out saucepan. Strain custard through a fine-mesh sieve back into saucepan and cook over medium heat, stirring often, until custard bubbles occasionally and starts to thicken, 5-6 minutes. 

Remove saucepan from heat and transfer mixture to a blender. Blend briefly on low speed until smooth. Place ramekins or bowls on a rimmed baking sheet. Divide custard evenly among ramekins and chill until set, at least 3 hours. DO AHEAD: Puddings can be made 3 days ahead. Cover and keep chilled. Top each pudding with crème fraîche and crushed gingersnaps, if desired.     

Vanilla Infused Custard Tart ~One 9 inch Round Tart 

¾ C sugar; plus more for pan plus 2 T 

8  large egg yolks 2  large eggs ⅔ C cornstarch ½ t kosher salt 3 C whole milk 1 ½ C chilled heavy cream, divided 1 ½ t vanilla extract  1#  stone fruit, cut into wedges, blueberries and/or blackberries  

Method: 

Spray a 9"-diameter cake pan. Line bottom with a round of parchment paper; smooth out. Coat sides with sugar, tapping out excess. Gently whisk egg yolks, eggs, cornstarch, salt, and 3/4 cup sugar in a large saucepan until smooth, then whisk vigorously until lightened in color, 1–2 minutes. Whisking constantly, gradually stream in milk, followed by 1 cup cream; scrape sides of pan. Stir in vanilla. Cook mixture over medium heat, whisking constantly, until it starts to thicken, then whisk vigorously until it holds marks of whisk, 6–10 minutes. Immediately remove custard from heat (do not let boil); let cool slightly. 

Using a rubber spatula, press custard through a fine-mesh sieve into prepared pan. Chill, uncovered, 20 minutes (it should be warm but not hot). Place a rack in middle of oven and preheat to 400°F. 

Bake custard until top is deeply browned in spots, 40–50 minutes (it will still be wobbly in the center). Let cool. 

Toss fruit with remaining 2 Tbsp. sugar in a medium bowl. Let sit 15 minutes. 

Slide a knife around sides of custard to loosen and place a plate upside down over custard; invert onto plate. Peel away parchment and invert again onto another plate. Whisk remaining 1/2 cup cream in a medium bowl until soft peaks form. Serve slices of custard topped with fruit and whipped cream. 

Note: 

Custard can be baked 1 day ahead. Cover and chill, can infuse other flavors in the custard while it is on the stovetop.   

White Chocolate & Cardamom Rice Pudding w/ Marmalade ~4 Servings 

½ C short grain rice ⅓ C brown sugar 1 ⅓ C milk ½ C half-and-half 3  whole cardamom pods, seeds removed and ground to a powder 3 ½ oz  white chocolate, grated  Marmalade: 2  oranges 2 C granulated sugar juice of ½ a lemon small pinch of ground cinnamon, allspice, or other spices  Marmalade Method: 

Use a vegetable peeler to remove a thin layer of orange rind off the oranges. Use a sharp knife to julienne the rind. If there are any remnants of the pith (the white part of an orange) on the rind, use your knife to shave it off. Then, use the knife to supreme the oranges, reserving the half moon segments. 

In a medium pot, add the chopped orange rind. Fill the pot with enough water to fully cover the rind, then bring to a boil for 10 minutes. Drain the water from the pot, then fill again and boil for 10 minutes. One last time, drain the water from the pot and then fill again and boil for 10 minutes. 

Drain the water from the pot and now add 2 cups of water, the orange slices, sugar, and lemon juice. Bring the mixture to a boil over medium-heat, then reduce the heat to medium-low so that the mixture is simmering. 

Cook the marmalade for 40 minutes, giving it a stir every 5 or so minutes. When it's almost done, stir in the pinch of cinnamon. The marmalade will look runny, but it will firm up as it cools, and even more later on when it's refrigerated. 

 

Rice Pudding Method: 

Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half. Add the cardamom powder. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender. Add a little hot water if it's looking a little dry. 

Remove from the heat and stir in the grated white chocolate. Cover the pan and set aside. Divide the rice pudding between four bowls and drizzle with the marmalade. Serve decorated with a few shavings of white chocolate, if desired. 

 

   

Caramel Custard Yield: 4 – 6oz ramekins 

 

⅔ C sugar  ½ C water  

plus 1 T 1 ½ C whole milk  ½ C heavy cream  10  large egg yolks  2 t vanilla extract   Kosher Salt  Method:  

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.  

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.  

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.   

   

Fruit Curd  

1 C citrus juice or berry/fruit puree Zest of 2 citrus fruit, if applicable 1 C sugar 6 large eggs 6 oz  unsalted butter, cut into bits  

Method: 

Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any coagulated egg bits. Transfer the curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold.  

 

Note:  

Try making curd with any citrus fruit, like limes, oranges, grapefruit, tangerines, etc. You can also make curd with purees of berries such as raspberries or blackberries. 

 

 

   

   

Creme Brulee Yield: 8 six ounce ramekins 

 

4 C heavy cream  1T  vanilla 1 C granulated sugar  

plus 2 T  12 large egg yolks   

Method:  

Preheat oven to 300 degrees.  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.  

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.  

Place eight shallow 6-ounce ramekins in a hotel pan. 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. Cover pan with plastic wrap, foil over top, vent one edge. Bake until custard is set and trembles slightly when shaken, about 40 minutes.  

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.  

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.   

Note: 

If adding extra ingredients, especially adding any acidity, add extra egg yolks, 2 extra per 8 oz. 

    

    

 

 

 

   

Spiced Orange & Chocolate Pot de Crème   65 Grams  Heavy Cream 125 Grams  Milk 62.5 Grams  Eggs 37.5 Grams  Sugar 55 Grams  Chocolate, chopped ½ Orange, zested ½  Vanilla bean, scraped ½ Gram  Cardamom 1  Star Anise ½ Gram  Nutmeg ¼ oz powdered gelatin   Method:  

Heat heavy cream and milk with orange zest, vanilla, and spices. Melt chocolate in baine marie.   

Whisk eggs and sugar until light and fluffy, add in melted chocolate. Temper in heated milk/cream mixture, and then strain.   

Bake in water bath at 300.  

                     

   

Pumpkin Flan One 9 inch round 

½ C granulated sugar  ¾ C brown sugar  ½ t ground cinnamon  ½ t ground ginger  ¼ t ground nutmeg  ¼ t coarse salt  1 C cooked pumpkin puree  1 ½ C half-and-half or cream  5  large eggs, beaten  1 t pure vanilla extract  ½ C heavy cream, whipped   Method:  

Preheat the oven to 350 degrees.  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.  

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.  

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.   

 

 

 

 

   

Cheesecake Base Recipe ~Two Cheesecakes; Two 9 inch Springform Pans 

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

*****************ALL AT ROOM TEMPERATURE*************** 

Method: 

Preheat oven to 250. In robot coupe, 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!  

 

Bake Cheesecake crust until golden, add in batter. Bake Cheesecake at 250 for 30 minutes, drop temp down to 200 for about one hour, until internal temp reaches 165. 

 

Basic Cheesecake Crust ~Two Crusts for 9 inch pans 

3 C  graham cracker crumbs, cake crumbs, or cookie crumbs ⅔ C butter, melted ⅔ C sugar  Method:  

Preheat oven to 350°F. Mix all ingredients together and press evenly across bottom of a inch springform pan. Bake for 8 to 10 minutes; and fill. 

 

              

New York Style Cheesecake Two - 9 in. Springform   3 # Cream Cheese  12 oz Granulated sugar  ¾ C Corn Starch  1½ t Vanilla  1 ea Lemon zest and juice  6 dashes Bitters  1½ # Sour cream  3 oz Butter, melted  9 ea Eggs  Graham crust, optional  Method:  

Put cream cheese in mixing bowl using a paddle, beat until smooth, Mix sugar and cornstarch, 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 cheesecake 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.  

   

Base Bread Pudding 2in ½ hotel pan 

Butter, room temperature, for baking dish  2  large eggs  1 t vanilla extract  ¼ t salt  ½ C sugar  

plus 1T 2 ½ C whole milk  12 oz challah bread, cut into 1 1/2-inch chunks   

Method: 

Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.  

In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread; toss gently to combine. Set aside to let bread absorb liquid overnight. 

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.  

  

                         

Pastry Cream 1½ cups pastry cream 

 400 G  Milk ½  Vanilla Bean Scraped 3 ea Egg Yolks 1 ea Whole Egg 100 G Sugar 30 G Cornstarch 75 G Butter   Method:  

Whisk together sugar, eggs, cornstarch, and salt in a medium bowl, set aside. Heat Milk and vanilla. Add milk mixture to the saucepan. Cook milk over medium heat until mixture comes to a simmer. Temper in egg yolk mixture, add back to stovetop. Continue to cook until it comes to a thickened stage, nappage. Remove from heat. Add in butter to finish, until melted. 

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 3 cups 

2 ½ C Milk 1T Vanilla or 1 vanilla bean 9  Egg Yolks 1C Sugar 1T Cornstarch  

Method: 

Heat milk and vanilla. Whisk together in a medium bowl the egg yolks, cornstarch, and sugar. Temper heated milk into egg mixture; return to heat till slightly thick. Remove and let cool. 

       

                  

   

Ice Cream Base 2 ½ quarts 

Heat: 2 C Milk 5 C Heavy Cream  Whisk Together: 9ea  Egg Yolks 1 ½ C Sugar  

Method: 

Heat milk and cream together, if adding any flavors add them in while you are heating the milk and cream, adjust seasoning as needed. Whisk eggs and sugar together. Temper heated cream into the egg and sugar mixture. 

Note: 

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

 

  

           

German Chocolate Cake Filling ~ for one 9inch 2 layer cake  ½ C light brown sugar ½ C granulated sugar ½ C butter 3  egg yolks ¾ C evaporated milk 1 T vanilla extract 1 C chopped pecans 1 C shredded sweetened coconut  Method:  

In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.  Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.   

Chocolate Mousse ~1 ½ - 2 qts  15 oz dark chocolate 9 oz unsalted butter 7  PASTEURIZED egg yolks (~4 oz)  11 ea  PASTEURIZED egg whites (11oz) 2 ½ oz  granulated sugar 1 C  heavy cream (8 fl oz)  Method:  

Prep your mise en place, measure all ingredients, shave chocolate and set in a small metal bowl, have your mixer with attachments ready. Heat a small pot of water to a boil, place the metal bowl over the pot, so the bowl is not touching the water, just above the water, turn off the heat and melt chocolate.   

Melt the chocolate and butter until no lumps remain, let cool slightly, add in pasteurized egg yolks, two yolks at a time, until they are all incorporated. 

Beat the egg whites until soft peaks form, slowly add in sugar until stiff peaks form. Fold the egg white mixture into the chocolate mixture, folding with the whip ⅓ mixture of the egg whites into the chocolate at a time. Fold until all combined. Place in reach in to cool to below 95 degrees. 

Whip the cream in a mixer with a whip attachment, until soft peaks form, fold whipped cream into the egg mixture, fold until no streaks are present and all is well incorporated. Let chill in reach in covered with plastic wrap until set. 

   

Panna cotta ~8 ramekins   1 T  unflavored gelatin  2 T cold water  2 C heavy cream 1 C half and half ⅓ C sugar 1 ½ t vanilla extract  Method:  

In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat. 

In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight ½ -cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight. 

Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.  Note:  Steep in other flavors to the cream and half until desired flavor 

         

  

 Short Doughs   

Short Dough Index 

 

Pumpkin Banana Bread Zucchini Bread 

Cinnamon Swirl Quick Bread Chocolate Brownies 

Lemon Squares Fruit Crisp 

Scones Butter Pie Crust 3-2-1 

Pate Brisee Flaky Pie Dough 

Blueberry Ricotta Tart Chocolate Hazelnut Tart Brown Butter Apple Pie 

Berry Pie Traditional Pumpkin Pie 

Giant Muffins (Base Recipe) Sugar Cookies for Icing 

Molasses Cookies Chocolate Chip Cookies 

Chocolate Hazelnut Cookies Chocolate Ginger Cookies 

Raspberry White Chocolate Bars Momofuku Banana Cream Pie 

Bon Appetit Coconut Cream Pie Chocolate Mousse Pie 

Sour Cream Pound Cake Banana Bread Coffee Cake 

Macaron    

Pumpkin Banana Bread ~One 9x5 Loaf  ½ C shortening 1½ C sugar 2  large eggs 1 C mashed ripe bananas (about 2 medium bananas) ¾ C pumpkin 1 t vanilla  1¾ C ap flour 1 ½ t baking powder ¾ t baking soda ½ t salt ½ C chopped walnuts or pecans 

*Optional   Method:  

Preheat over to 350. Prepare your pans. In a large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after 

each addition. Beat in bananas, pumpkin and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in nuts. 

Scoop evenly into prepared. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. 

 Glaze with flat icing, can add spices or orange zest, or white chocolate. 

     

Zucchini Bread ~One 9x5 Loaf  1 ½ C AP flour  ½ t baking powder ½ t baking soda ½ t salt 2 t ground cinnamon ¼ t ground nutmeg ½ C canola or vegetable oil ½ C packed light or dark brown sugar ½ C granulated sugar 1  large egg 2 t vanilla extract 1 C grated zucchini (about 1 medium) *Optional: 1 C chocolate chips (or chopped nuts, soaked raisins, etc)  Method:  Preheat the oven to 350°F. Spray your pans. 

Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Pour the wet ingredients into the dry ingredients. Gently whisk until *just* combined; do not overmix. Batter will be semi-thicc. 

Scoop and spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.      

Cinnamon Swirl Quick Bread ~One 9x5 Pan  2 C  AP flour 1½ C sugar, divided 1 t baking soda ½ t salt 1 C buttermilk 1  large egg ¼ C canola oil 3 t ground cinnamon  Basic Glaze: ¼ C powdered sugar 1-2 t whole milk   Method:  

Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. 

Spray the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl. 

Bake 45-50 minutes or until a toothpick inserted in center comes out clean for larger loaves, 15-20 minutes until a toothpick comes out clean for smaller mini loaves. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loa after cooled, let chill and set before wrapping or packaging.    

Chocolate Brownies ½ Sheet Pan  5 C  Chocolate Chips 1#  butter 8  eggs  1 t   vanilla extract  2 ¼ C sugar 2 ⅔ C all-purpose flour  2 ½ C chocolate chips, extra   Method:  

Preheat oven to 350 degrees F (175 degrees C). Spray and dust cocoa powder over baking pan. 

Melt chocolate and butter together in a double boiler until smooth. 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. 

Bake for 25 to 30 minutes. Do not overcook. Ganache garnish, decorate. 

     

            

   

Fruit/Lemon Squares 1 sheet pan - 48 squares  

1# 8 oz  Butter  7 oz Powdered Sugar  8 C AP Flour   16 ea Eggs 3 ⅓ C AP Flour  3# 8 oz Sugar  4 t Lemon Zest  1½ pints Fruit/Lemon Juice  ¾ oz  Baking Powder   

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 1 - 2" Full Hotel Pan    

1 - #10 can Apples, Peaches, etc.  ½ - 1 C   Sugar  1 t Cinnamon  1 T AP Flour  To Taste Lemon Juice   

Method: 

Sift dry ingredients together, drain fruit and toss with dry ingredients. Top with streusel topping. 

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

 

Streusel Topping: 

1# Granulated Sugar  1# Brown Sugar  ¼ oz Cinnamon    1# 8 oz AP Flour  8 oz Rolled Oats  1# 8 oz Butter   

Method: 

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

 

    

Scone Mix ~full five gallon bucket of mix ~15 batches  

10# A.P. Flour  3# 2 oz Cake Flour  8 ¾ oz Baking Powder  4 oz Salt  2 # Sugar  1# Butter  1# Shortening (heavy duty)   Method:  

Mix together dry ingredients. Cut cold fat into dry until it resembles pea size pieces. Store under refrigeration until needed. 

 TO USE:  Add 2-3 C Heavy Cream per 4 cups of mix. Bake scones at 350F for 10-12 minutes or until golden brown. 

                

   

Butter Pie Crust Dough Two 10 inch, or One double crust  2 ½ C all-purpose flour 1 T   granulated sugar 1 t salt 8 oz  unsalted butter, Cubed & Frozen ½ -- ¾ C 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     

         

   

Pate Brisee Two 8- to 10-inch single-crust pies or one 8- to 10-inch double-crust pie 

 2 ½ C all-purpose flour  1 t coarse salt  1 t sugar  8oz  chilled unsalted butter, cut in pieces  ½ C  ice water   Method: 

  

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.  

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

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. 

           

   

Brown Butter Apple Pie 9in Pie round 

 

2 oz  unsalted butter  3# Granny Smith apples (6 to 7), peeled, cored, and cut into eighths  1 T fresh lemon juice  ¼ C all-purpose flour, plus more for rolling  ½ t coarse salt  ½ T  cinnamon ½ t allspice ½ t  cloves ¾ C granulated sugar  ½ C packed light-brown sugar  1  vanilla bean, seeds scraped  

Water, for brushing  1 large egg, lightly beaten  Coarse sugar, for sprinkling  

Method: 

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.  

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.  

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 One 9 inch pie 

All-purpose flour, for dusting  Top and Bottom Pie Crust 8 C berries, picked over  ½ C sugar  ¼ C cornstarch  1 T freshly squeezed lemon juice  2 T unsalted butter, cut into small pieces  1  large egg yolk  1 T heavy cream   Method: 

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.  

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.  

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.  

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 ~9 inch tart 

 1 C  all-purpose flour  ¼ C  finely ground blanched almonds  2 T toasted wheat germ  2 T  light brown sugar  ½ t kosher salt  ½ t baking powder  2 oz  unsalted butter, cut into pieces  ¼ to ⅓ C buttermilk  1 ¼ C part-skim ricotta  ¼ t salt  ¼ t cinnamon  1 T honey  

plus 2 more T 2 C blueberries or fruit of choice  Method:   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.   

   

Chocolate Hazelnut Mascarpone Tart   Crust makes about sixty five inch tartlets 1# 8 oz  powdered sugar 2# 8 oz  butter, cubed 4 ea  eggs whole 4 ea  egg yolks ½ T  vanilla 4# 8 oz  bread flour 8 oz  ground hazelnuts 1 T  salt  Method:  

Creaming method, beat butter until light and fluffy, add in sugar, add in eggs one at a time until incorporated, add in vanilla. Add in bread flour, ground hazelnuts.   

Flatten into a disk, chill, roll out into crusts. Blind bake with baking beans, let cool completely.  Chocolate Mascarpone Filling makes about 25 filled five inch tartlets  1# 8 oz  mascarpone cheese 1 ½ C  sugar 1 T  vanilla 4 oz  gianduja chocolate, melted 12 oz  heavy cream  Method:  

Whip heavy cream and set aside. Melt chocolate and set aside. With a paddle, mix cheese, sugar, vanilla, fold in melted chocolate, fold in whipped heavy cream. Pour into cooled crust and let chill for at least 1 hour.    Note:   

Garnish with toasted hazelnuts, chocolate decorations, ganache. 

   

Traditional Pumpkin Pie 9in round 

All-purpose flour, for surface  Pie crust 15oz   solid-pack pumpkin  ¾ C packed light-brown sugar  1 T cornstarch  ½ t coarse salt  ¾ t  ground cinnamon  ¾ t ground ginger  ¼ t freshly grated nutmeg  1 t vanilla extract  3  large eggs  1 can (12 oz) evaporated milk  ¼ t Ground cloves  Whipped cream, for serving   Method: 

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. 

    

   

Chocolate Chip Muffins ~ 6 large muffins (gray scoop)  2 ½ C ap flour 1 T  baking powder 1 t  baking soda ½ t  salt ½ C unsalted butter, melted and cooled 1 C granulated sugar 2  large eggs 1 C milk (whole or buttermilk is preferred) 1 T  vanilla extract 1 ½ C chocolate chips  Crystal sugar for topping  Method:  

Preheat oven to 425°F. Spray a large muffin tray with non-stick cooking spray or line with paper liners. 

In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside. 

In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined. 

Divide the batter into the muffin cups, top with crystal sugar, and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.      

Sugar Cookies for Icing ~3 dozen-2 ½ inch Cookies  3 C ap flour ¾ t baking powder ¼ t salt 1 C unsalted butter, softened 1 C gugar 1  egg, beaten 1 T whole milk Powdered sugar, for rolling out dough  Method:  

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. 

Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped 

pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, chill again until firm to the touch, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.    

Chocolate Hazelnut Cookies ~20ea yellow scoop  8 oz  unsalted butter, at room temperature 3 C sugar 4  large eggs 2 t vanilla 4 ½ C all-purpose flour 1 C unsweetened cocoa powder (not dutch process) 2 t baking soda 1 t salt 2 C hazelnuts, very finely chopped, plus chunks   Method:  Preheat oven to 350 degrees F. Line a sheet pan with parchment paper. 

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing after each. Add the vanilla. 

In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the wet mixture in the stand mixer and mix on low until combined. Add the chopped hazelnuts. 

Scoop onto the prepared baking sheet by using appropriate portion scoop. Bake until cookies are firm and cracked on top, about 10 minutes. Cookies will be very soft. Use a spatula to transfer them to a cooling rack and cool completely.  

   

Fluffy Chocolate Chip Cookies ~12 yellow scoop  3 C all purpose flour 2 T cornstarch 1 t baking powder ¼ t baking soda 1 ½ t salt 2 t ground cinnamon 2  large eggs cold 1 T vanilla extract 1 t almond extract 1 C unsalted butter, softened ¾ C brown sugar packed ½ C granulated sugar 2 C chocolate chips 1 C chopped pecans toasted* 

*can be any nut  Method:  Preheat oven to 350 degrees. Line one large sheet pan with silicone mat. Set aside. 

Whisk together dry ingredients in a large bowl: flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Set aside. 

In a small bowl whisk together eggs, vanilla, and almond extract. Set aside. In your stand mixer, cream butter until fluffy, about 1-2 minutes. Add in brown sugar and 

granulated sugar. Beat for an additional 2 minutes. Scrape down the sides of your bowl. Pour in egg mixture and mix until just combined. 

Add flour mixture 1/3 at a time until well combined, scraping down the sides as needed. Stir in both chocolate chips and pecans. Scoop out dough and form 12 cookie balls. Chill for 30 minutes. 

Bake for 10-15 minutes, or until golden brown.** Do not overbake! These are denser cakey cookies. Remove from oven and let cool on the baking sheet for 5 minutes.     

Molasses Cookies ~ 10 ea yellow scoop  2 ¼ C  ap flour 1 ½ t  baking soda 2 t  ground ginger 1 ¼ t  ground cinnamon ¼ t ground cloves ¼ t  nutmeg ¼ t salt ¾ C  unsalted butter, softened ¾ C  packed brown sugar ¼ C  molasses 1 large egg 2 t  vanilla extract  Crystal Sugar for Rolling  Method:  

Creaming Method. Prepare sheet pans with parchment or a silpat. Combine flour, spices, and baking soda, set aside. Soften butter, cream together butter, sugar, until light and fluffy in an electric mixer with a paddle attachment. Add in molasses, beat until combined. Add in the vanilla. Add in the eggs one at a time until incorporated. Scrape down the bowl as you go.   

Add in spices, flour, and baking soda until combined. Chill dough until scoopable. Scoop out cookies and roll in crystal sugar, place on pan 3 inches apart. Bake for 11-12 minutes, until edges are set and top is cracking. Remove from oven and cool.      

Chocolate Ginger Cookies   1 ½ C all-purpose flour 

plus 1 T 1 ¼ t ground ginger 1 t ground cinnamon ¼ t ground cloves ¼ t freshly grated nutmeg  1 T unsweetened Dutch-process cocoa powder ½ C unsalted butter, room temperature 1 T grated peeled fresh ginger ½ C dark-brown sugar, packed ¼ C molasses 1 t baking soda 1 ½ t boiling water 7 oz dark chocolate, cut into 1/4-inch chunks ¼ C  granulated sugar   Method:  

Heat oven to 325 degrees. Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. 

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. 

In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight. 

Scoop cookies and place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.    

 White Chocolate Fruit Bars ~ Eight 4x4 squares, 1 full 200 hotel pan, sprayed  2 C butter (melted) 1 ¾ C sugar 5 C flour 1 t salt 2 C white chocolate (coarsely chopped) 5 C frozen berries (blackberries, blueberries, raspberries etc) cooked, until soft ¼ C clear gel, added to raspberries while hot Extra white chocolate for drizzle (optional)  Method:  Preheat oven to 350 degrees. Spray a 200 hotel pan. Set aside. In a medium bowl, combine the melted butter, sugar, flour and salt. mix well. Stir in half of the white chocolate chips. Set aside about 2/3 cup of this mixture. Press remaining mixture into bottom of prepared pan. Spread berry jam over crust layer and then sprinkle remaining crumbs over top of raspberry jam. Next, sprinkle the remaining chopped white chocolate chips on top. Bake for 25 to 30 minutes or until edges start to turn golden brown. Allow bars to cool for 15 to 20 minutes then lift out of pan and drizzle with additional melted white chocolate.    

Momofuku Milk Bar's Banana Cream Pie Ingredients ~one 9 inch pie  Chocolate Crumb: ⅔ C all-purpose flour 1 t cornstarch ½ C sugar ⅔ C cocoa powder ½ t salt ½ C unsalted butter, melted  Chocolate Crust: 1 of the chocolate crumb recipe above 1 to 2 T of room temperature butter  Banana Cream: 2  very ripe (black) large bananas ⅓ C heavy cream ¼ C whole milk ½ C sugar 2 T cornstarch ½ tsalt 3  egg yolks 3 gelatin sheets  

(or 2 1/4 teaspoons powdered gelatin) 3 t butter ½ t yellow food coloring ¾ C heavy cream 1 C powdered sugar  Method:  Make the Chocolate Crumb: Heat the oven to 300°F/150°C. Combine the flour, cornstarch, sugar, cocoa, and salt in a medium bowl and whisk the ingredients to combine. Gradually add the melted butter and mix with a spatula or wooden spoon till the mixture starts to come together in small clusters. Spread the crumbs on a parchment line sheet pan. Bake till dry to the touch, about 20 minutes. Let the crumbs cool completely before using. (Refrain from snacking or eating the crumbs no matter how inviting they look, otherwise you will have a very thin pie crust.)   Make the Banana Cream: Meanwhile, make the banana cream. Combine the black bananas, 1/3 cup heavy cream and milk in a blender and puree until totally smooth. Add in the caster sugar, cornstarch, salt and egg yolks. Blend till smooth and pour into a medium saucepan. Clean out the blender. Bloom the gelatin. Soak it in a small bowl of cold water for about 3-4 minutes. To bloom powdered gelatin, sprinkle it evenly onto the surface of 1/4 cup of cold water in a small dish. Allow to soften for 3-5 minutes.   Meanwhile, whisk the contents of the pan and heat over medium-low heat. As the banana mixture heats up, it will thicken due to the cornstarch added. Bring to a boil and continue to whisk 

vigorously for 3-4 minutes to fully cook out the starch. The mixture will resemble thick glue, bordering on cement (like a thick crème pâtissière), with a color to match. Scoop the contents of the pan back into the blender. Gently squeeze to remove any excess water from the bloomed sheet gelatin and add it into the blender. Blend until smooth and even. Color the mixture with a bit of yellow food coloring until it is bright yellow. (Tosi says, "Banana creams don't get that brilliant yellow color on their own." I think a few drops wouldn't hurt.) Transfer the mixture to a heatproof container and chill in the refrigerator 60 minutes or until completely cooled.   Make the Chocolate Crust: While waiting for the banana cream to cool, make the chocolate crust. Break up the chocolate crumbs into a food processor and pulse till broken slightly. Add 1 tablespoon of butter and pulse till mixture is pliable, adding remaining butter if necessary. Press the crust mixture firmly onto the pie plate/pan, making sure the bottom and sides are evenly covered. I put the pie crust to set in the fridge while finishing the banana cream.   Assemble the Banana Cream Pie: Using a heady whisk or a mixer with a whisk attachment, whip the cream and powdered sugar to medium-soft peaks. Add the cold banana mixture to the whipped cream gradually and slowly whisk until evenly colored and homogeneous. Pour about half of the banana cream into the chocolate pie shell. Lay out the sliced banana evenly and then cover the pie with the remaining filling. Chill in the refrigerator for at least 2 hours before serving. Pie keeps chilled up to 5 days (good luck with that).   Do ahead: Chocolate crumbs can be made 2-3 days ahead, stored in an airtight container. The banana cream can be stored in the refrigerator in an airtight container for up to 5 days.      

Coconut Cream Pie ~One 9 inch pie  Coconut Graham Crust  1¼ C unsweetened finely shredded coconut 4 oz graham crackers (about 7), lightly crushed 2 T sugar ¼ t kosher salt ¼ C unsalted butter, melted, cooled 1  large egg yolk  Method:  

Preheat oven to 350°. Arrange coconut in a thin, even layer on a rimmed baking sheet and bake, stirring halfway through, until golden brown, 5–8 minutes; let cool. Set aside ½ cup toasted coconut for the coconut caramel. 

Pulse graham crackers, sugar, salt, and remaining ¾ cup toasted coconut in a food processor until crackers are coarsely ground. With the motor running, stream in butter, followed by yolk. Do not overprocess; you should have fine crumbs that are the texture of wet sand. Transfer mixture to pie dish and press firmly and evenly up sides and across the bottom. Place pan on a rimmed baking sheet and bake until crust is set and edges are brown, 12–18 minutes. Let cool. Do Ahead: Crust can be baked 1 day ahead. Let cool, wrap in plastic, and store at room temperature, or freeze up to 2 weeks.  Coconut Caramel  ⅓ C sugar, divided ¼ C heavy cream 2 T virgin coconut oil, melted ½ t kosher salt  Method:  

Sprinkle a thin, even layer of sugar into a small heavy saucepan. Cook, undisturbed, over medium heat until mostly melted, about 3 minutes. Sprinkle another layer of sugar over and cook, stirring to incorporate granular sugar into melted sugar with a heatproof spatula, until melted, another minute or so. Repeat until you’ve used all sugar. Continue to cook, swirling saucepan (do not stir), until caramel is dark amber, about 30 seconds longer. Remove from heat and carefully pour in cream, stirring to combine (caramel will sputter and seize up, but don’t worry). 

Return saucepan to low heat and cook, stirring, until any hardened bits of caramel are dissolved. Stir in oil until mixture is smooth, then fold in salt and reserved ½ cup toasted coconut. Let caramel cool in pan, then scrape into cooled crust and use an offset spatula to spread in an even layer. Cover with plastic and chill. Do Ahead: Caramel can be made 4 days ahead. Transfer to an airtight container and chill. Rewarm over low heat before pouring into pie crust.  

Custard  3 T virgin coconut oil, room temperature 1T vanilla 13.5oz  can unsweetened coconut milk, shaken 1 C half-and-half 1  large egg 4  large egg yolks 3 T cornstarch ¼ t kosher salt ½ C sugar 

Plus 2 T 1½ C heavy cream Toasted coconut flakes (for serving)  Method:  

Place oil in a medium bowl and set a fine-mesh sieve over top; set aside. Scrape vanilla seeds into a heavy medium saucepan. Add vanilla pod and coconut milk. Bring to a simmer over medium heat and cook, stirring occasionally, until coconut milk is reduced to about 1 cup, 10–15 minutes. Add half-and-half and bring to a gentle simmer. 

Meanwhile, briskly whisk egg, yolks, cornstarch, salt, and ½ cup sugar in another medium bowl until pale and thick, about 1 minute. Whisking constantly, slowly pour about ½ cup hot milk mixture into egg mixture. Go back to whisking milk mixture in saucepan, then slowly pour tempered egg mixture into saucepan. Cook over medium heat, whisking constantly, until foam has subsided and custard holds the marks of the whisk, about 2 minutes. 

Immediately scrape custard into sieve and use a spatula to press mixture into bowl with oil; pluck out vanilla pod. Whisk strained custard until oil is incorporated and mixture is glossy and smooth. 

Set bowl inside another large bowl of ice water. Whisk occasionally until custard is cool, about 3 minutes. Scrape custard into chilled pie crust and smooth top. Press a piece of plastic directly onto surface of custard to prevent a skin from forming, and chill until set, at least 3 hours. 

Using an electric mixer on medium-high speed, beat cream in a large bowl until soft peaks form. Whisk in remaining 2 Tbsp. sugar. Remove plastic from surface of pie and dollop cream over set custard. Top with coconut flakes. Do Ahead: Pie can be filled with custard 1 day ahead. Wrap in plastic and chill. Top with whipped cream and toasted coconut just before serving.   

Chef D’s Chocolate Mousse Pie ~1 9 inch pie  Chocolate Mousse: 5 ea  yolks  1 ea  whole eggs  4 oz  sugar  1 oz  water  14 oz  semi sweet chocolate  22 oz  cream (whipped)   Chantilly cream: 24 oz  cream  3 oz  powdered sugar  Vanilla TT   Crust 1 ¼ C  ap flour ½ T granulated sugar ½ t  salt ½ C  unsalted butter, cubed and chilled ¼ - ½ C ice water  

Method: 

Preheat oven to 350. Prepare 9 in baking dish. 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 DO NOT want to overwork the dough. 

Turn the mix out onto the countertop and form into a ball. Wrap with plastic tightly into a puck, refrigerate at least one hour before rolling out.  

Fill with pie weights or dried beans in a plastic wrap package. Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights. Finish baking until golden. Brush cooled shell with melted chocolate to create a moisture barrier.  

Whip yolks and whole eggs until light and fluffy. Melt chocolate and reserve. Heat sugar and water to Pate a bombe stage by heating to 240, add to whipped egg mix, add in melted chocolate by folding into egg mix. Whip the cream, fold into chocolate egg mix after it has cooled. 

 Make chantilly cream and chocolate shavings for garnish. 

      

Sour Cream Pound Cake ~Makes 1 ea 8x4 loaf pan  3 ¼ oz  butter 3 ¾ oz  sugar 1 ea eggs 1 t vanilla 3 ½ oz  cake flour ½ t  baking powder 3 ½ oz sour cream ⅛ t salt  Method:  Creaming method, bake 325 until done.   

Banana Bread   2# 4 oz  ripe bananas 1# 7 oz  sugar 3 ea  large eggs 6 ½ oz  melted butter 1# 8 oz  AP flour ¾ oz  salt ¼ oz  baking soda 8 oz  nuts (optional)  Method:  

Spray mini pans, line regular size with parchment. With a paddle attachment mash bananas, sugar, and eggs together until a paste forms. Add in melted butter. Add in dry ingredients. Scrape down bowl consistently. 

Bake 350 until done.   

Coffee Cake 24 pieces  4 oz  unsalted butter softened (113g) 8 oz  cream cheese softened (225g) 1 c light brown sugar tightly packed (200g) ½ c granulated sugar (100g) 2  large eggs 1 ½ t vanilla extract 2 ½ c all-purpose flour (335g) 2 t baking powder 1 t cornstarch ½ t salt ½ c buttermilk (120ml)  Cinnamon Swirl ¼ c sugar (50g) 1 ½ t cinnamon 4 oz  cream cheese  Streusel Topping 1 ⅓ c all-purpose flour - 175 1 c + 2 T brown sugar packed (225g) 3 T granulated sugar (38g) 4 ½ t cinnamon ¼ t salt 10 T unsalted butter melted (140g)  Glaze (optional) ½ c powdered sugar 2-3 t milk  Method:  

Preheat oven to 350F and lightly grease and flour a 13x9 baking pan. Cream together butter and cream cheese. Beat in sugars until light and fluffy. Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula. Stir in vanilla extract. 

In separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt. Gradually add flour mixture to wet mixture, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined. Spread about half of the batter into prepared pan (batter will be thick). 

Cream together cream cheese, brown sugar and cinnamon for cinnamon ripple layer in a mixer and spread it evenly over the batter. 

Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly over. It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes. Prepare your streusel topping. 

Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool. 

Use a fork to whisk together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly). Sprinkle streusel evenly over batter. 

Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center). Allow to cool before cutting and serving.   

Parisian Macarons ~ 7 oz  powdered sugar  4 oz  almond meal   1 ¼ oz  sugar granulated  ¼ oz  egg white powder  3 ½ oz  egg white  Method: 

 Macaron method, whip egg whites + sugar + egg white powder. Almond meal + powdered 

sugar in food processor until fine. Fold together.   Pipe out onto parchment or silpat evenly either with a guide or freehand. Dry out for 30 

minutes until a skin is formed, bake at 300 – 310 for ten minutes. .          

  

    

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) 2 doz small 

4oz  Butter, softened ¼ C Coconut Oil, soft ¾ C Honey (if paleo) or Sugar (if not) 2t  Vanilla 2  Eggs ½ t  Baking Soda ½ t  Salt 3C Almond Flour 1 ¼ C  Chocolate Chips ⅔ C Nuts of Choice  Creaming Method Refrigerate dough for 30 min Bake at 350 for 11-15 minutes  

              

GF Hazelnut Bars ½ Sheet Pan 

Crust: 

1#  Butter 1c  Powdered Sugar Cream together 4c  AP GF Flour 1t  salt  Topping: 6ea  Eggs 10oz  Brown Sugar 12oz  Nuts 1# 2oz  Dark Corn Syrup 3oz  Butter melted 2oz  Vanilla ⅛ oz  Salt  Bake crust 350 for 10 min Pour topping over baked crust and bake for 25 min            

   

Gluten-Free Blueberry Muffins 16 large muffins or 24 small muffins 

1 ⅓ C granulated sugar  1 C full-fat yogurt  2  large eggs  1 C canola or coconut oil ⅔ C milk  1 t almond extract  2 ½ C Gluten-free flour  1 t baking powder  1  salt  2 C fresh blueberries, could be substituted out for any berry or chocolate chips   

Method: 

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 Cake Two 8in rounds  

1 ½ C sugar  1 C gluten free AP flour ½ C almond flour   ¾ C unsweetened cocoa powder  2 t baking soda  1 t baking powder  ¾ t coarse salt  2  large eggs ¾ C warm water  ¾ C buttermilk  1 oz  unsalted butter  1 t vanilla extract   

Method: 

 

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 standard american buttercream recipe.  

6. 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 ½ sheet / 16ea 

3oz  unsalted butter, cut into pieces, plus more for pan  ⅓ C cornstarch (spooned and leveled)  ¼ C unsweetened cocoa powder  ½ t ground cinnamon  ½ t fine salt  12 oz semisweet chocolate chips  ¾ C sugar  1 t vanilla extract  3  large eggs  1 C chopped toasted pecans or any nut  Method: 

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  90g  Oj 65g  Butter 

Melt/Heat  

 

Combine and rest in fridge for 30 min 

Bake on silicone mat for 5-7 min, 350-375 

 

   

Chocolate Tuiles 

Cream Together: 5oz  Butter ¾ C  Powdered Sugar ½ C Corn Syrup  Add/Combine: 3ea  Egg Whites  Add/Sift: ½ C  GF AP Flour 

Plus 2T   3T  Cocoa Powder  

 

    

   

Roll-Ins      

Roll-Ins Index 

 

Blitz Dough/Santiam 

Cinnamon Roll Dough 

Pate A Choux 

Croissant Dough 

Danish Pastry Dough 

 

 

                

  

Blitz Dough ~ 2 sheet pans 

1# 8 oz  AP Flour 1# 8 oz  Cold Butter, cubed 12-14oz  Cold Water 1oz  Salt  

Method: 

Preheat oven to 425. 

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 high degree top oven. 

                   

Cinnamon Roll Dough ~ 32 Rolls     

3 oz Yeast . 1 qt Warm Water   1 T Sugar   1# Sugar  2 oz Salt  1 t Nutmeg  1# Shortening  10 ea Eggs  4 oz Milk Powder, dissolved in yeast water 6# Bread Flour  

 Filling: 12 oz Butter, Very soft 12 oz Sugar  12 oz Brown Sugar  ¾ oz Cinnamon   

Method: 

Mix 95 degree water, 1 tbsp sugar, and yeast together. Let sit until yeast is activated. Add in milk powder to water and yeast mixture. Whisk eggs separately, add into liquid. Add in bread flour, nutmeg, sugar, salt, let mix until incorporated, add in softened shortening until combined. Allow to ferment one hour, doubling in size.  

While dough is fermenting, soften butter, combine sugar, brown sugar, and cinnamon. Set aside. 

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 into sprayed 2" full hotel pan, proof for 15 minutes, bake until golden and internal temperature reaches 200 degrees. Plastic wrap, and place 1 pan into walk in to ferment overnight, portion 8 rolls per pan into hotel pans, banquet wrap and freeze the remaining rolls.   

To bake remaining rolls, pull out one from the freezer one day in advance, place into walk in to thaw and ferment overnight. Let come to room temperature, lightly proof, and bake until golden and internal temperature reaches 200 degrees.  

 

 

   

Pate a Choux 1# 8 oz  Water ¼ oz  Sugar ⅛ oz  Salt 2 oz  Butter 5 oz  Bread Flour 8 oz  Eggs  Method: 

Combine the water, sugar, salt and butter. Bring the mixture to a boil. Add bread flour to the mix, stir constantly until there is a film on the bottom on the pan and the mix pulls away from the sides. Transfer to mixer, beat on high until it stops steaming. Begin adding eggs one at a time until the mixture breaks away in your fingers when you pull it apart. Bake 350 until golden brown.  

 Pastry Cream  Prepare pan with plastic wrap in freezer beforehand 200 G  Milk ¼  Vanilla Bean Scraped 1 ½  Egg Yolks ½  Whole Egg 50 G Sugar 15 G Cornstarch 37.5 G Butter  Method 

Heat milk with vanilla, mix yolks with sugar and cornstarch, then mix in the hot milk and return to pan until thick.   *May be used for Cream Puffs, Éclairs or Gougeres (with the addition of cheese) 

     

Croissant 7# 8 oz TW 

Dough: 

2# 6 oz  bread flour 78% 15 oz  pastry flour 22% 4 ½ oz  sugar 10% ½ oz salt 2% ½ oz instant yeast  2% 5 ¼ oz  butter 10% 15 oz  water 30%  

Beurrage  

1 # 8 oz  butter 44% 

Method: 

Bring dough together until cohesive dough forms, ferment for one hour, make butter block, laminate 4 fold 6 times with 30 min between each.  

Shape as desired.  

Ferment/Proof at room temperature until doubled in size, this really depends on the temperature of the environment on how long this can take. Egg wash. Bake high heat for ten minutes, lower to 325-350 oven to cook all the way through.  

        

     

Danish Dough ~36 pieces, 4 oz each 

12 ¾ oz  whole eggs 17%  2# 4 oz  Milk 50%  1 ½ oz  vanilla 1% 3# 2 oz  bread flour 67%  1#8 oz  pastry flour 33%  9 ½ oz  sugar 12.5%  3 oz  butter 4%  1 ½ oz  salt 2%  1 ½ oz  instant yeast 2%   Beurrage 

3# 5 oz  butter 50%  

Method 

Mix dough, let rest for 45 minutes to an hour, make beurrage, laminate with 3 letter folds 3 times, shape (bear claw, figure 8s, snail, etc.) proof, fill, egg wash, bake, napage, icing. 

3 shapes, 4 oz ea (strips in 28”) total of 36 4 oz pieces.  

         

   

  

Breads         

Breads Index 

Baguette Brioche Challah 

Ciabatta Focaccia 

Pita Bread English Muffin 

Soft Dinner Rolls Multigrain Pan Bread 

White Pan de Mie Fougasse 

Bagel Sourdough 

Dark Rye Bread Flour Tortillas Corn Tortillas 

Pretzel  

Starters 

Sour Starter Biga 

Poolish   

Baguette 2#  Poolish  6 ⅛ oz  Bread Flour 6 ⅛ oz  Water ⅛ t  Instant Yeast  Dough  12 ½ oz  Bread Flour 6 ½ oz  Water ⅛ oz  Instant Yeast ⅜ oz  Kosher Salt ⅛ oz  Malt 12 ⅜ oz Poolish  Method:  

Make poolish by stirring warm (95 degrees F) water, instant yeast, and water together. Let fermente for at least one hour, up to sixteen hours at room temperature before using. 

Combine warm (95 degrees F) water and instant yeast, add in poolish and stir. Add in bread flour and malt, mix with a dough hook on low speed for five minutes. Add in salt. Change to second speed on mixer, mix for 12 minutes.   

Let fermente for one hour, divide into 18 oz, let rest for 20-30 minutes. Shape into baguette, let proof at 85 degrees with 60% humidity for one hour, score 5-7 marks, bake with steam in a deck oven or hearth(460 degrees F,) or combi until internal temperature of 200 degrees F, about 20 minutes.  

     

 

 

Dough Portion Sizes: 

Baguettes 18oz ea 

Demi Baguette 10oz ea 

Batards 1# 8 oz ea 

Boulles 1# 8 oz ea 

Pan Loaves 2# ea 

 

   

Brioche 2#  Preferment  3 oz  Bread Flour 2 oz  Water ⅛ t  Instant Yeast ¼ t  Kosher Salt  Dough  12 oz  Bread Flour 2 ⅛ oz  Milk, scalded 6 oz  Eggs, beaten (4 eggs) ⅛ oz  Instant Yeast ¼ oz  Kosher Salt 3 oz  Sugar 3 ⅜ oz  Butter, softened 5 oz  Preferment  Method:  

Make preferment by mixing together all ingredients until well incorporated, allow to ferment for one hour at room temperature, refrigerate overnight. 

Combine milk and instant yeast, add in preferment and stir. Add in bread flour, stirred eggs. Add in sugar, and milk. Mix with a dough hook for 5 minutes on first speed, adding in softened butter throughout mixing until all incorporated, add in salt, mix on second speed for 3-5 minutes. 

Let ferment in refrigerator for 1 hour. Divide into shapes (loaf, braids) let rest for 20-30 minutes. Let proof at 80 degrees with 60% humidity for one hour, egg wash, bake in convection oven until internal temperature of 200 degrees F, about 20 minutes, at 380 degrees F.              

Challah 2#  

Preferment  4 ⅞ oz  Bread Flour 3 ⅛  Water ⅛ t Instant Yeast ⅛ oz  Kosher Salt 

 Dough 

 11 ¼ oz  Bread Flour 4 ¾ oz  Water 2 ½ oz Eggs, beaten (about 2 eggs) ⅛ oz  Instant Yeast ¼ oz  Salt 2 oz  Sugar 2 ½ oz  Butter, melted and cooled ⅜ oz  Milk Powder 8 ⅛ oz  Preferment  Method: 

 Make preferment by mixing together all ingredients until well incorporated, allow to 

ferment for one hour at room temperature, refrigerate overnight. Combine warm (95 degrees F) water and instant yeast, add in preferment and stir. Add in 

bread flour, stirred eggs, and butter. Add in sugar, and milk powder. Mix with a dough hook for 5 minutes on first speed, add in salt, mix on second speed for 20 minutes. 

Let ferment for 45 minutes to 1 hour. Divide into 5 oz balls, let rest for 20-30 minutes, shape into braids (open shape, six strand, round, three strand, have fun.) Let proof at 80 degrees with 60% humidity for one hour, egg wash, bake in convection oven until internal temperature of 200 degrees F, about 25 minutes, at 380 degrees F.    

 Ciabatta 2#  Poolish  6 ¾ oz  Bread Flour 6 ¾ oz  Water ⅛ t  Instant Yeast  Dough  10 ⅞ oz Bread Flour 6 ¾ oz  Water ⅛ t  Instant Yeast ⅜ oz  Kosher Salt ½ oz  Canola Oil  13 ½ oz  Poolish  Method: 

 ALLOW YOURSELF PLENTY OF TIME (2 days) TO MAKE THIS RECIPE. Make poolish by 

stirring warm (95 degrees F) water, instant yeast, and water together. Let fermente for at least one hour, up to sixteen hours at room temperature before using. 

Combine warm (95 degrees F) water and instant yeast, add in poolish and stir. Add in bread flour and oil, mix with a dough hook on low speed for five minutes. Add in salt. Change to second speed on mixer, mix for 12 minutes.   

Let fermente for one hour fold, one hour, fold, another hour and fold, divide into 16 oz. Shape into rectangle pieces well dusted with flour, let proof at 80 degrees with 60% humidity for 30-45 minutes, bake with steam in a deck oven or hearth(460 degrees F) until internal temperature of 200 degrees F, about 30 minutes.               

   

Focaccia ~ 1 full sheet pan, 4 quarter sheets  Preferment:  10 oz  bread flour 6 oz  water ¼ oz  salt ¼ oz  yeast  Method: 

 Stir until dough comes together, let ferment one hour, up to 16. 

 Main Dough: 3# 5 oz  bread flour 14 oz  pre ferment 2#1 oz  water 1 oz  instant yeast 3 oz  honey 1 oz  salt 5 oz  olive oil  Method:  

Make preferment, let ferment for one hour up to sixteen; mix water and yeast together, add in preferment to incorporate. Add in honey, bread flour, olive oil, salt, bring together until a dough forms; allow to fermente one hour, portion 1# into ¼ sheet pans, garnish with toppings as desired. Let proof 15-20 minutes, press finger tips into the dough, bake until golden.  

Portion Sizes: 

1# Focaccia for Commons (¼ sheet pan) 

4 oz Mini Focaccias 

9 oz hoagies  

 

          

    Pita Bread 7#, 22 portions  4# 5 oz  water 2 ½ oz  yeast 7# 12 oz  bread flour 10 oz  melted butter 2 ½ oz  salt 3 ½ oz  honey 1#  yogurt 10 oz  olive oil  Method:  

Straight dough method, ferment for one hour, scale to 5 oz ea round, allow to rest, roll out with 50/50 semolina and bread flour. Lay out on parchment paper, brush with olive oil, oregano, herbs, cook on med/hot grill to give diamonds, approx 4 minutes. OR cook in oven, 350-400 until done.   

  English Muffins 16 large muffins  14 oz  lukewarm milk 1 ½ oz softened butter 1 ½ t   salt 2 T  sugar 1  large egg, lightly beaten 1# 3 oz  Bread Flour 2 t instant yeast  semolina or farina, for sprinkling the griddle or pan  Method:   

Straight dough method, ferment one to two hours. Prepare your griddle(s). Whatever you use — an electric griddle, stovetop griddle, frying 

pan, electric frying pan — sprinkle it heavily with semolina or farina. If you're using a griddle or frying pan that's not well-seasoned (or non-stick), spray it with non-stick vegetable oil spray first, before adding the semolina or farina. 

Gently deflate the dough, and roll out to ½ in thick, cut the dough with ring cutters to be 3 inches. Re-roll and cut any remaining scraps. 

Sprinkle sheet pans generously with semolina so the dough does not stick. Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. 

They won't rise like crazy, but will puff a bit. Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden 

brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. If you find the muffins have browned before they're cooked all the way through, finish in a preheated 350°F oven for about 10 minutes or so, or until they're thoroughly cooked. 

Remove the muffins from the griddle (or oven), and let them cool thoroughly.    

Soft Dinner Rolls    

 

INGREDIENTS: Full Batch ½ batch ¼ batch 

Soft bread flour  16#  8#  4# 

Sugar  2#  1#  8 oz 

Shortening  2#  1#  8 oz 

Salt  4 oz  2 oz  1 oz 

Water  1gal   2 qt  1 qt 

Powder milk  1#  8 oz  4 oz 

Yeast  7 oz  4 oz  2 oz 

 

For whole wheat 

Soft bread flour  10#  4# 8 oz  2# 4 oz 

Whole wheat flour 

6#  3#  1# 8 oz 

 

INSTRUCTIONS: 

 

Straight dough method. 

 

Portion: 

Free-form loaves  1¼ - 1½# 

Pan loaves  2# 

Dough divider pan  4# = 36 rolls 

 

Burger buns 

5 oz  

Pantry subs  9 oz  

Baguette  18 oz 

   

         

Multigrain Pan Bread 2#  Preferment  4 ⅜ oz  Bread Flour 2 ¾ oz  Water ⅛ oz  Kosher Salt ⅛ t  Instant Yeast   Soaker  ¾ oz  Flax Seeds ¾ oz  Sunflower Seeds ¾ oz  Sesame Seeds 1 ⅛ oz  Rolled Oats 2 oz  Hot Water  Dough  5 ⅜ oz  Bread flour 1 ¾ oz  whole wheat flour ⅞ oz rye flour ½ oz  semolina flour ½ oz  rice flour 6 ⅛ oz  water ¼ oz  salt ⅛ oz instant yeast ½ oz  honey ½ oz  oil 7 ¼ oz  preferment 5 ⅜ oz  soaker   

           Method: 

 Make preferment by mixing together 

all ingredients until well incorporated, allow to ferment for one hour at room temperature, refrigerate overnight. 

Soak the seeds for 2 hours starting in hot water.  

Combine warm (95 degrees F) water and instant yeast, add in preferment and stir. Add in flours, oil, honey. Mix with a dough hook on low speed for five minutes. Add in salt and soaker. Change to second speed on mixer, mix for 12 minutes.   

Let ferment for 1 ½ hours, divide 16 oz, shape into a light ball and let rest for 20-30 minutes, shape into a batard in a loaf pan. Let proof for 1 hour at 80 degrees, 65% humidity. Score with one cut, two cuts, three cuts, or sausage cut (5-7) steam, bake in a convection oven until the internal temperature reaches 200 degrees F, about 40 minutes at 385 F. 

              

White Pan de Mie (White Pan Loaf) ~ 4# dough, two loaves  1# 9 oz  water 2# 9 oz  bread flour 1 ¼ oz  sugar 3 ¼ oz  vegetable oil ½ oz  milk powder ½ oz  instant yeast ¾ oz  salt  Method:  Straight dough method, let ferment for one hour, preshape, let rest, shape, proof, bake.   

2# loaves, bake in loaf pans.   

Fougasse 2 loaves  14 oz ap flour  ½ t  salt 1 ½ t   chopped rosemary 1 ½ t   chopped thyme 1 ½ t   dried oregano 1 t  active dry yeast 10 oz  warm water, 100°F 2 T  olive oil plus more for greasing 2 T chopped olives  Method:  

Mix dough until shaggy, knead until smooth. Add in herbs and garnish, let ferment for one hour. Add up the total weight and split in half, stretch until oval, slit down the middle, leaving the ends in tact, stretch, make more three more slits to resemble leaves on each side. Let proof, brush with oil. Bake until done.   

Chef A Bagel 2#, 8 bagels  1# 4 oz  bread flour 12 oz  warm water ¼ oz  instant yeast 2 t  sugar 1 T  malt powder 2 t salt 2 oz  vegetable oil  Method:  

Straight dough mixing method, ferment one hour. Portion to 4 oz balls. Let bench rest. Shape into rings. Poach for 30 seconds each side, water temp 160 degrees. Egg wash, toppings, bake at 400.  Add ins and Toppings:  French onion bagels: beef broth in place of water, caramelized onion, swiss cheese Everything: sesame seeds, poppy seeds, sunflower, pumpkin, flax, garlic, onion. Jalapeno cheddar: roasted jalapenos, cheddar cheese tossed in a little flour Cinnamon raisin: rehydrated raisins in rum, cinnamon sugar Roasted garlic and asiago Herbs and cheese Pretzel bagel: add ⅔ cup of baking soda to the poaching water, egg wash, top with pretzel salt 

Sourdough Basic ~1 Loaf  1 ½ t instant yeast 1 ½ t salt 1 ½ t sugar 2 ½ C AP Flour 2 C ripe (fed) sourdough starter ½ C lukewarm water   Method:  

Combine all the ingredients and mix and knead to make a soft, smooth dough; about 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine. 

Place the dough in a lightly greased bowl and let it rise for 45 to 60 minutes, until puffy but not necessarily doubled in bulk. 

Lightly grease a 9" x 5" loaf pan. On a lightly greased work surface, gently deflate the dough, and form it into a 9" log. Place 

the log in the prepared pan, cover, and let it rise for 60 to 90 minutes, until it crests about 1" over the rim of the pan.  Preheat the oven to 350°F. 

Bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 200°F. 

Remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. Store, well-wrapped, at room temperature for several days; freeze for longer storage. 

Dark Rye ~1 Loaf  2 C lukewarm water 2 t dry active yeast 2 T sugar 4 ½ C dark rye flour 1 C all-purpose flour 1 ¾ C cracked rye berries ½ C whole rye berries 1 ¼ C  whole flaxseeds 1 ⅓ C sunflower seeds or combination of sunflower seeds ,pumpkin seeds and/or chopped almonds 1 T salt 1 C stout, porter, or brown beer 1 C buttermilk Traditional rolled oats for sprinkling  Method:  

Bloom the yeast into the lukewarm water, stir in all purpose flour, and sugar, and let sit for 10 minutes until the yeast is frothy, creating a sponge. 

Combine all the dry ingredients in the bowl of a stand mixer. Add the yeast mixture, beer and buttermilk. Stir to combine. 

Fit the stand mixer with a dough hook and knead for 10 minutes. The dough will be sticky. Cover loosely with plastic wrap and let it rest in a warm place (room temperature) for 

24-48 hours, depending on how sour you want the bread to be (be sure to ferment it for at least 24 hours to ensure enough of the liquid is absorbed). 

Line a 9x5x3 inch bread loaf pan with parchment paper. Preheat the oven to 350 degrees F. Scoop all of the dough into the lined bread pan, pressing down as needed. (It's a lot of dough but it will fit.) Brush the top with water and sprinkle over evenly with the rolled oats. Let proof for 15-20 minutes at 100 degrees.  

Bake until the center is done. For best and most accurate results use an instant read thermometer and aim for an internal temperature of about 200 degrees F. This can take up to 40-50 minutes. 

Let the loaf cool for 5 minutes before removing it from the pan. Let the loaf cool completely before slicing. Keep stored in an airtight container.    

Flour Tortillas ~8 ea  2 ½ C  All-Purpose Flour, plus additional as needed 1 t baking powder ½ t salt ¼ C lard (traditional); or butter, shortening, or vegetable oil ⅞ to 1 C  hot tap water (about 110°F to 120°F)  Method:  

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Add the lard (or butter, or shortening; if you're using vegetable oil, add it in step 3). Use 

your fingers or a pastry blender to work the fat into the flour until it disappears. Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out. 

Pour in the lesser amount of hot water (plus the oil, if you're using it), and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Stir in additional water as needed to bring the dough together. 

Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour. 

Divide the dough into 8 pieces. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 30 minutes (see tips at left). If you wish, coat each ball lightly in oil before covering; this ensures the dough doesn't dry out. 

While the dough rests, preheat an ungreased cast iron griddle or skillet over medium high heat, about 400°F. 

Working with one piece of dough at a time, roll into a round about 8" in diameter. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan for about 30 seconds on each side. Wrap the tortilla in a clean cloth when it comes off the griddle, to keep it pliable. Repeat with the remaining dough balls.     

Corn Tortillas ~12 ea  2 C masa harina 1 ½ C hot water, plus more if necessary ½ t  sea salt  Method:  

In a large bowl, mix salt and masa harina together. Pour hot water into the dough and mix with a spoon or your hand to form a big ball. The 

dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry and it needs some more water, add it in small amounts until dough is the right consistency. 

Cover the bowl with a cloth napkin and let the dough rest for about an hour. Preheat a griddle or large frying pan on medium-high heat. Pinch off a golf-ball sized piece of masa harina and form it into a ball by rolling it in a circular motion in the palm of your hand. 

Put the masa ball in between two pieces of plastic wrap, parchment or wax paper and flatten it using the tortilla press. 

Gently remove the flattened masa from the plastic wrap and cook on the hot griddle for about 30 seconds to 1 minute, depending on how hot the surface of the griddle is. You want the tortilla to have beautiful brown marks. 

Flip the tortilla over and cook on the other side for 30 seconds to about 1 minute.  Remove the tortilla and place it between a cloth napkin or a tortilla warmer to keep it 

warm. Repeat steps 5-9 until all the dough is gone.     

Pretzel ~ 5 buns, 6 oz ea  3 ¾ C flour  

plus 1 T  ¼ oz yeast 2 t fine sea salt 1 ¼ C water, lukewarm 3 T unsalted butter, melted and cooled 3 T baking soda, for the alkaline solution coarse sea salt   Method:   Combine the flour, yeast and salt in a large bowl.  In a medium bowl, whisk together the water and butter — the mixture should be lukewarm. Add to the flour mixture and mix with the dough hooks of an electric mixer for a few minutes or until well combined. If the dough is too sticky, add more flour. Transfer the dough to a work surface and continue kneading and punching it down with your hands for a few minutes until you have a smooth and elastic ball of dough. Place the dough back in the bowl, cover with a tea towel, and let rise in a warm place, or preferably in a 100°F (35°C) warm oven, for 60 minutes or until doubled in size.  When the dough has doubled in size, punch it down, take it out of the bowl, and knead for about 30 seconds. Divide the dough into 6 oz portions. Continue with the remaining dough, then cover with a tea towel and let rise in a warm place for about 20 minutes or until puffy.  Preheat the oven to 425°F and line 2 baking sheets with parchment paper.  In a large pot, wide enough to fit 2 buns at once, bring 4¼ cups of water and the baking soda to a boil. Watch the pot; the baking soda-water mixture will foam up. With a slotted ladle or spoon, slip two buns gently into the boiling water and cook for 30 seconds, turn them over, and cook for another 30 seconds. The buns don’t need to be completely covered with the solution, but mind that they don’t stick to the bottom. Transfer the buns to the lined baking sheets, score a cross on the buns, and sprinkle with coarse sea salt.  Cook the remaining buns in the same manner, then bake, one sheet at a time, for about 16 minutes or until golden brown. Enjoy warm with unsalted butter.     

 

   

Starters 

Sour Starter    

INGREDIENTS: AMOUNT:  

Yeast 6 oz 

Water 1 # 8 oz 

AP Flour 2 # 

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 ½ C 

Instructions: 

Ferment 24hrs or; Day old dough may be used 

 

Poolish 

Warm Water ½ C 

AP Flour ¾ C 

Yeast ½ t 

Instructions: 

Let ferment at RT overnight covered. NOTE: this is a very wet starter