Bakery Packet

Linn Benton Culinary Arts

B A K E R Y

Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.)

3. Custard cookery (Creme Brulee, Pastry Cream, ect.)

4. Pate a choux (Cream puffs, Eclairs)

5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread

2. Laminated Pastry Doughs

3. Cakes 4. Short dough/Gluten Free Dietary Needs

5. Custards

6. Rounds

The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery.

ROUNDS STATION

The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week. 3. Help with production where needed. 4. Help plate and display all desserts and breads. 5. Maintain dessert and bread restocking as needed. 6. Ordering of product ingredients under the supervision of lab instructor. 7. Reviewing following day’s menu with fellow students in Bakery. 8. Set up Café pastries; wrap desserts & pastries, write labels, and display products attractively for retail, inventory desserts/pastries.

BREAD STATION

Breads 1 Station This station is responsible for production of all rolls for commons and Santiam Restaurant along with hoagies for pantry and Burger Buns for Santiam or Cafe. See detailed description on Production Rotations Breads 2 Station This Station is responsible for production of all Focaccias for retail in commons and Cafe along with any flatbreads, pitas or Naan breads. See detailed description on Production Rotations Breads 3 Station This station is responsible for producing 4-6 loaves of retail breads daily for commons sales, See detailed description on Production Rotations. Below is a checklist of the different types of doughs, loaf breads and rolls each student going through the bread stations will be required to produce. Focaccia Doughs (Daily) Sourdoughs, White Country Loaves Soft Rolls (Daily) Wheat Rolls (Daily) Challah Rolls Hamburger Buns Pita Breads Santiam special order breads Retail bread of choice (4 - 6 Loaves daily) Hearth breads Quantity breads (as needed) *list is posted on Bakery refrigerator door - check day ahead

CAKE STATION Cakes 1 This rotation is responsible for producing two completed cakes daily, one to be served on the front line in the Commons and one to be portioned and put in to gos for the Cafe. Cakes 2 This rotation is to produce a completed and plated cake for the Santiam Restaurant. This cake is to be advanced and plated in restaurant standards. Students should familiarize themselves with the main components of cakes (different cake mixing methods, frostings, assembly and decorating technique, etc.) for which both the packet recipes and textbook will be referenced. Production focus will have two main areas: 1.Cakes suited to large-scale production, appropriate to larger caterings. or 2. Highly ornate cakes with labor-intensive garnish Below is a list of recipes/techniques, which students should read in preparation for cake station: Egg foam mixing methods (text) Single and two-stage and creaming mixing methods (text) Meringue buttercreams (Swiss, Italian, French - text) Simple buttercreams (text & packet) Ganache (text) Packet recipe cakes (packet) Understanding of cake ingredients, especially chemical leaveners (text) Pan preparation, baking, cooling and storage (text) Decorating technique

SHORT DOUGH STATION

Short dough station includes quick bread, pies, cookies and tarts. Scones are produced daily, first thing in the morning. Students are required to produce many different pastry bases, but will find tremendous similarity in the ingredients and techniques. Proper understanding of gluten development, mixing methods, chemical leavening agents, and ingredient balances are key to short dough success. Students should read chapters in the text and recipes in the packet relating to: Pie crust & filling Biscuits, muffins, and other quick breads Cookies and tart dough Proper oven temperature Gluten development Blind baking technique Baking qualities of fats, flours, sugars, eggs Scones and two desserts daily should be produced from the short dough station.

Gluten Free / Dietary Needs

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

CUSTARD STATION Students in custard station will provide both stove top and oven baked custards. Also, students may commonly need to provide other pastry components to serve in combination, since many custards are used as fillings in compound desserts. Students should reference the text and packet on topics such as: Cheesecakes Oven-baked custards Stove top custard Egg temperatures (sugar dissolving, pasteurization, coagulation, breakage) Gelatin usage Tempering of egg products (not chocolate) Ice cream and frozen desserts Mousses, chiffons, cream pies Students will be required to produce a dessert daily

LAMINATED DOUGH STATION The students in this station produce a variety of layered (or laminated) dough such as croissant, Danish, puff pastry and cinnamon rolls. Students should be creative with the finishing flavors and components of roll-in deserts, since the base dough is often a neutral-flavored serving vessel. The textbook, along with other professional bakery books, will provide a variety of examples for finished roll-in desserts, such as Tarte Tatin, Napoleon's, turnovers and Palmiers. Proper rolling technique is critical to the quality of roll-in dough, and students should read this chapter in the text carefully. Also included in the roll-in rotation are Pate a Choux and phyllo work. Custard components, such as pastry cream and Chantilly cream, are also commonly produced in roll-in station. Efficient use of time is critical in the roll-in station. Roll-in dough requires many resting periods, and making good use of this down time is necessary. Students are urged to have an entire dessert planned, so these gaps can be used for making the other components. One finished dessert and one dessert in progress are expected daily.

SANTIAM DESSERTS The expectations of Second Year students will be to apply previous knowledge and skills toward Santiam Restaurant desserts, two each day. We encourage research and new presentations. This will be a chance to perfect decorating skills for a required special project. This project will be high end, well planned and presented to the public. The student(s) will be required to have all their desserts plated and ready to go by 10:45 a.m. The student(s) will also be expected to hold a brief menu meeting with Santiam wait staff at 10:30 a.m.

Rounds

Rounds Index

Salted Caramel

Berry Coulis/Compote

Chantilly

Chocolate Chantilly

Whipped Cream Icing for Cakes

Dark Chocolate Ganache

White Chocolate Ganache

Buttercream

Cream Cheese Cake Icing

Cream Cheese Cinnamon Roll Icing

Chocolate Buttercream

Marshmallows

Salted Caramel Sauce ~2 cups 3c Sugar ½ Lemon, Juiced 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 Powder Sugar

1T Vanilla Extract Method: Combine all ingredient 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 ingredient 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 tsp unflavored gelatin 4 tsp cold water 1 C heavy cream ½ C powdered sugar, to taste ½ tsp 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 3 cups 400g – Shaved Chocolate 400ml – Heavy Cream (approx. 2 cups) Method: Heat cream and pour over chocolate let sit for 2 min and stir slowly till smooth For Whipped Chocolate Ganache - follow above instructions; once cooled put in mixer with whisk attachment and whip on med speed till double in size. White Chocolate Ganache ~2 cups 400g – Shaved White Chocolate 200ml – Heavy Cream (approx. 1 cup) Heat cream and pour over chocolate let sit for 2 min and stir slowly till smooth

Simple Standard American Buttercream Icing ~1 ½ cups 3 C confectioners' sugar 8 oz butter 1 tsp vanilla extract 1 to 2 tbsp whipping cream Method: In a standing mixer fitted with a paddle, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

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

1 ¼ cups sugar

⅓ cup 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 tsp vanilla extract

¼ tsp 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 tbsp vanilla extract

½ tsp 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 Cakes ~4 cups

1# Cream Cheese

2 C Sugar

¼ t Salt

2 t Vanilla

3 C Heavy Cream

Method:

Bring cream cheese to room temperature, with whisk attachment whip together cream cheese,

sugar, salt and vanilla, set aside. Whip heavy cream till peaks form, fold whipped heavy cream into

cream cheese mixture, whisk with mixer just till incorporated.

Cream Cheese 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 1 lb. 8 oz butter, at room temperature 3 cC powdered sugar ¼ C whole milk, at room temperature 1 tsp vanilla extract ⅓ 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, milk 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 vanilla frosting and stir 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 tsp 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.

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

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

4 ½ cups cake flour (not self-rising) plus more for pans

1 ½ cups whole milk

9 large egg whites, lightly beaten

1 tablespoon pure vanilla extract

½ teaspoon almond extract

2 tablespoons baking powder

1 ½ teaspoons salt

2 ¼ cups sugar

1 pint raspberries

Method:

Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping

out excess flour; set aside.

In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl,

sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on

medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating

until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.

Add one-third of the flour mixture and one-third of the milk mixture, and beat on low

speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating

between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.

Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake

until top of cake springs back when lightly pressed and a cake tester inserted in the center comes

out clean, 25 to 30 minutes.

Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the

sides of the pan, and invert cakes onto greased racks. Reinvert cakes on to cooling rack. Let cool

completely before filling.

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 with Berries ~Three 8 inch rounds 2 ¼ C cake flour

1 ½ C granulated sugar, divided

2 ¼ tsp baking powder

¾ tsp salt

½ C oil

7 large egg yolks

plus 9 large egg whites

¾ C whole milk

½ tsp 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 tbsp vanilla extract

1 tbsp rum (optional)

1 pinch salt

1 tbsp cornstarch

¼ tsp 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 tbsp baking powder

1 ½ tsp baking soda

1 tsp salt

1# unsalted butter, room temperature

2 cup granulated sugar

1 cup brown sugar

6 large eggs, room temperature

2 large egg white, room temperature

1 tsp 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 tsp pure vanilla extract

2 tsp 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 tSP vanilla extract

4 tbsp 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 tbsp baking powder

½ tsp salt

1 ½ C Buttermilk

1 ½ tbsp vanilla extract

1 tsp 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 tsp coarse salt

1 tsp baking powder

1 tsp baking soda

2 ¼ C granulated sugar

4 large eggs

1 tbsp 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 2 nine inch rounds

¾ C cake flour

¼ tsp baking soda

¼ tsp salt

¾ C plus 1 tablespoon granulated sugar

3 large eggs, separated

¼ C vegetable oil

1 tbsp lemon juice

2 tbsp grated lemon zest, (about 4 lemons)

½ tsp vanilla extract

¼ tsp 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 45 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 tbsp finely grated lemon zest

1 tbsp fresh lemon juice

plus 1 teaspoon

1 tsp cream of tartar

1 tsp vanilla extract

¼ tsp salt

For the Lemon Cream

½ C fresh lemon juice

½ C sugar

1 tbsp cake flour (not self-rising)

¼ tsp salt

1 ½ C heavy cream, chilled

1 tbsp 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: ½ sheet pan

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 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 cups sifted cake flour

1 cup cornstarch

1 tablespoon baking powder

Pinch of salt

10 large eggs, separated, at room temperature

2 ½ cups sugar

¾ cup milk, scalded

2 teaspoons 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 tsp 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

Caramel Custard

Crème Brulee

Chocolate Crème Brulee

Pots de Crème

Pumpkin Flan

Vanilla Cheese Cake

New York Cheese Cake

Bread Pudding

Holiday Bread Pudding

Fruit Clafouti

Pastry Cream

Crème Anglaise

Ice Cream Base

German Chocolate Cake Filling

Caramel Custard Yield: 4 – 6oz ramekins

⅔ C sugar ½ C water

plus 1 tablespoon

1 ½ C whole milk

½ C heavy cream

10 large egg yolks

2 tsp 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 1 vanilla bean, split and scraped 1 C granulated sugar plus 2 tablespoons 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 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp coarse salt

1 C cooked pumpkin puree

1 ½ C half-and-half or cream

5 large eggs, beaten

1 tsp 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 robocoupe, 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 175.

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. Spring Form 3 # Cream Cheese 12 oz Granulated sugar ¾ C Corn Starch 1½ tsp 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 cheese cakes from cracking: (1) make sure there are no lumps; (2) constantly mix the batter while pouring into pans; (3) use cold water for the water bath. Pumpkin - Double: (4 cakes) Pureed Pumpkin 2 lbs. Cinnamon 2 tsp. Nutmeg, Allspice, Cloves ¼ tsp. ea. Sugar Increase 3 oz.

Base Bread Pudding 2in ½ hotel pan

Butter, room temperature, for baking dish

2 large eggs

1 tsp vanilla extract

¼ tsp salt

½ C sugar

plus 1 tablespoon

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

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:

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.

Short Doughs

Short Dough Index

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 Chocolate Chip Muffins 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 Brownies ½ Sheet Pan 5 C Chocolate Chips 1# butter 8 eggs 1 tsp 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 tsp 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 cup Sugar 1 tsp Cinnamon 1 Tbsp 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 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 tbsp granulated sugar 1 tsp 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 tsp coarse salt

1 tsp 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 tbsp fresh lemon juice

¼ C all-purpose flour, plus more for rolling

½ tsp coarse salt

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 tbsp freshly squeezed lemon juice

2 tbsp unsalted butter, cut into small pieces

1 large egg yolk

1 tbsp 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 tbsp toasted wheat germ

2 tbsp light brown sugar

½ tsp kosher salt

½ tsp baking powder

2 oz unsalted butter, cut into pieces

¼ to ⅓ C buttermilk 1 ¼ C part-skim ricotta

¼ tsp salt

¼ tsp cinnamon

1 tbsp honey

plus 2 more tbsp

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 tbsp vanilla

4# 8 oz bread flour

8 oz ground hazelnuts

1 tbsp 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 tbsp 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 tbsp cornstarch

½ tsp coarse salt

¾ tsp ground cinnamon

¾ tsp ground ginger

¼ tsp freshly grated nutmeg

1 tsp vanilla extract

3 large eggs

1 can (12 oz) evaporated milk

¼ tsp 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 tbsp baking powder

1 tsp baking soda

½ tsp salt

½ C unsalted butter, melted and cooled

1 C granulated sugar

2 large eggs

1 C milk (whole or buttermilk is preferred)

1 tbsp 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.

Chocolate Hazelnut Cookies ~20ea yellow scoop

8 oz unsalted butter, at room temperature 3 C sugar 4 large eggs 2 tsp vanilla 4 ½ C all-purpose flour 1 C unsweetened cocoa powder (not dutch process) 2 tsp baking soda 1 tsp salt 2 cup 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 tbsp cornstarch

1 tsp baking powder

¼ tsp baking soda

1 ½ tsp salt

2 tsp ground cinnamon

2 large eggs cold

1 tbsp vanilla extract

1 tsp 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 tsp baking soda

2 tsp ground ginger

1 ¼ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp nutmeg

¼ tsp salt

¾ C unsalted butter, softened

¾ C packed brown sugar

¼ C molasses

1 large egg

2 tsp 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 tablespoon

1 ¼ tsp ground ginger

1 tsp ground cinnamon

¼ tsp ground cloves

¼ tsp freshly grated nutmeg

1 tbsp unsweetened Dutch-process cocoa powder

½ C unsalted butter, room temperature

1 tbsp grated peeled fresh ginger

½ C dark-brown sugar, packed

¼ C molasses

1 tsp baking soda

1 ½ tsp 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.

Raspberry White Chocolate Bars ~ Eight 4x4 squares, 1 full 200 hotel pan, sprayed

2 cup butter (melted)

1 ¾ cup sugar

5 cups flour

1 tsp salt

2 cup white chocolate (coarsely chopped)

5 cups frozen raspberries, cooked, until soft

¼ cup 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 raspberry 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 cup all-purpose flour

1 teaspoon cornstarch

1/2 cup sugar

⅔ cup good-quality cocoa powder

½ teaspoon salt

6 tablespoons unsalted butter, melted

Chocolate Crust:

1 of the chocolate crumb recipe above

1 to 2 tablespoons of room temperature butter

Banana Cream:

2 very ripe (black) large bananas

⅓ cup heavy cream

¼ cup whole milk

½ cup sugar

2 tablespoons cornstarch

½ teaspoon salt

3 egg yolks

3 gelatin sheets (or 2 1/4 teaspoons powdered gelatin)

3 tablespoons butter

½ teaspoon yellow food coloring

¾ cup heavy cream

1 cup 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 cups unsweetened finely shredded coconut

4 ounces graham crackers (about 7), lightly crushed

2 tablespoons sugar

¼ teaspoon kosher salt

¼ cup (½ stick) 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 cup sugar, divided ¼ cup heavy cream 2 tablespoons virgin coconut oil, melted ½ teaspoon 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 tablespoons virgin coconut oil, room temperature

1 vanilla bean, split lengthwise

1 13.5-ounce can unsweetened coconut milk, shaken

1 cup half-and-half

1 large egg

4 large egg yolks

3 tablespoons cornstarch

¼ teaspoon kosher salt

½ cup plus 2 tablespoons sugar

1½ cups 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.

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 ¾# Nuts 1# 2oz Dark Corn Syrup 3oz Butter melted 2oz Vanilla 1/8oz Salt Bake crust 350 for 10 min Pour topping over baked crust and bake for 25 min

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

- 1 1/3 cup granulated sugar

- 1 cup full-fat yogurt

- 2 large eggs

- 1 cup canola or coconut oil

- 2/3 cup milk

- 1 tsp almond extract

- 2 ½ cups Gluten-free flour

- 1 tsp baking powder

- 1 tsp salt

- 2 cups fresh blueberries, could be substituted out for any berry or chocolate chips

Directions:

1. Preheat oven to 375 degrees.

2. Line muffin tins with paper cups.

3. Whisk together the sugar, yogurt, eggs, oil, milk, and almond extract in a large bowl.

4. In a separate bowl, combine the remaining dry ingredients except the berries together. Then

mix into the wet ingredients until just combined. Do not overmix!

5. Fold the fresh blueberries into the muffin batter. Lastly, sprinkle coarse sugar on top for the

crackly finish later on.

6. Scoop into muffin pan and bake for 25 to 35 minutes or until a toothpick inserted comes out

clean.

Gluten Free Chocolate Cake Yield: 2 – 8in rounds ● Vegetable oil cooking spray

● 1 ½ cups sugar

● 1 cup gluten free AP flour

● 1/2 cup almond flour

● 3/4 cup unsweetened cocoa powder

● 2 teaspoons baking soda

● 1 teaspoon baking powder

● 3/4 teaspoon coarse salt

● 2 large eggs

● 3/4 cup warm water

● 3/4 cup buttermilk

● 1 oz unsalted butter

● 1 teaspoon pure vanilla extract

For the Seven-Minute Frosting

● 1 1/4 cups sugar

● 1/4 cup water

● 1 tablespoon plus 1 teaspoon corn syrup

● 5 large egg whites

● 3/4 teaspoon pure vanilla extract

● Pinch of salt

Directions

1. Make the cake layers: Preheat oven to 350 degrees. Lightly coat two 8-inch cake pans with

cooking spray. Line bottoms with parchment; spray parchment.

2. Whisk together dry ingredients in a large bowl.

3. In mixer with whisk attachment whip eggs and sugar till triple in size, set aside. Mix

remaining wet ingredients until smooth, about 3 minutes, fold in egg mixture. Once wet is fully

mixed, sift and fold in dry mix. Divide batter between pans.

4. Bake cakes until they pull away from sides of pans, about 1 hour. Let cool in pans on wire

racks. Cakes will keep, covered, for up to 1 day.

5. Make the frosting: Place sugar, water, corn syrup, and whites in a heatproof mixer bowl

over a pot of simmering water. Cook, whisking occasionally, until sugar dissolves and mixture

registers 160 degrees on a candy thermometer.

6. Attach bowl to mixer. Whisk hot sugar mixture on high speed until stiff, glossy peaks form,

about 7 minutes. Whisk in vanilla and salt.

7. Assemble the cake: Place a cake layer on a plate. Spread 2 cups frosting on top. Place

remaining cake layer on top of frosting. Frost top and sides with remaining frosting. Cake is best

eaten within 1 hour of frosting.

Gluten Free Nut Fudge Brownies ½ sheet / 16ea

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

● 1/3 cup cornstarch (spooned and leveled)

● 1/4 cup unsweetened cocoa powder

● 1/2 teaspoon ground cinnamon

● 1/2 teaspoon fine salt

● 12 ounces semisweet chocolate chips

● 3/4 cup sugar

● 1 teaspoon pure vanilla extract

● 3 large eggs

● 1 cup chopped toasted pecans or any nut

Directions

1. Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with

parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa,

cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second

increments, stirring each time, until melted and smooth, about 2 minutes.

2. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture

and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2

minutes. Stir in pecans.

3. Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out

with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool

completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16

squares.

Cook's Notes

Cornstarch helps give these brownies structure, just as the gluten in flour would. Spoon and level

it in a measuring cup. If you prefer, swap toasted walnuts or hazelnuts for the pecans. Store

brownies in an airtight container, up to 3 days.

Gluten Free Nut Tuiles

180g Sugar

65g Nuts

1T Butter

85g Almond Flour

Pulse in Robot coupe

Melt/Heat

90g Oj

65g Butter

Combine and rest in fridge for 30 min

Bake on silicone Pad for 5-7 min

Chocolate Tuiles

Cream Together:

5oz Butter

3/4c Powder Sugar

1/2c Corn Syrup

Add/Combine:

3ea Egg Whites

Add/Sift:

1/2c + 2T GF AP Flour

3T Cocoa Powder

Roll-Ins

Roll-Ins Index

Blitz Dough/Santiam

Cinnamon Roll Dough

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 Tbsp Sugar 1# Sugar 2 oz Salt 1 tsp 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, ferment for one hour, make butter block, laminate 4 fold 4 times with 30

min between each. Bake high heat for traditional french appearance.

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

Hoagie Sandwich Rolls

Soft Dinner Rolls

Multigrain Pan Bread

White Pan de Mie

Fougasse

Bagel

Starters

Sour Starter

Biga

Poolish

Baguette 2#

Poolish

6 ⅛ oz Bread Flour

6 ⅛ oz Water

⅛ Tsp 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

Bouls 1# 8 oz ea

Pan Loaves 2# ea

Brioche 2#

Preferment

3 oz Bread Flour

2 oz Water

⅛ tsp Instant Yeast

¼ tsp 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 tsp 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 tsp Instant Yeast

Dough

10 ⅞ oz Bread Flour

6 ¾ oz Water

⅛ tsp 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

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 tsp salt, to taste

2 tbsp sugar

1 large egg, lightly beaten

1# 3 oz Bread Flour

2 tsp 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 lbs 8 lbs 4 lbs

Sugar 2 lbs 1 lb ½ lb

Shortening 2 lbs 1 lb ½ lb

Salt 4 oz 2 oz 1 oz

Water 1gal ½ gal 1 qt

Powder milk 1 lb 8 oz 4 oz

Yeast 7 oz 4 oz 2 oz

For whole wheat

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

Whole wheat

flour

6 lbs 3 lbs 1 lb 8 oz

INSTRUCTIONS:

Straight dough method.

Portion:

Free-form loaves 1¼ - 1½ lbs

Pan loaves 2 lbs

Dough divider pan 4 lbs= 36

rolls

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 tsp 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 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 tsp salt

1 ½ tsp chopped rosemary

1 ½ tsp chopped thyme

1 ½ tsp dried oregano

1 tsp active dry yeast

10 oz warm water, 100°F

2 tbsp olive oil plus more for greasing

2 tbsp 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 tsp sugar

1 tbsp malt powder

2 tsp 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

Starters

Sour Starter

INGREDIENTS: AMOUNT:

Yeast 6 oz.

Water 1 lb. 8 oz.

AP Flour 2 lbs.

INSTRUCTIONS:

Dissolve yeast in water. Stir in flour, mix well. Allow to ferment.

Feed your starter each day 4 cups AP Flour and 3 cups water for 3 -4 days

before using.

When not in use, refrigerate or freeze.

“Biga”

Pre-fermentation used in Italian baking, it is used to add flavor and texture,

often for breads to be light and “open” textured. A biga also helps preserve

the bread by making it less perishable. It was used to replace “sour Dough” by

Italians.

Biga

Yeast ¼ t

Warm water 1c

Bread flour 1 1/2c

Instructions:

Ferment 24hrs or; Day old dough may be used

Poolish

Warm Water 1/2c

AP Flour 3/4c

Yeast 1/2t

Instructions:

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