Bakery Packet. Linn Benton Culinary Arts

Transcription

1 Bakery Packet Linn Benton Culinary Arts

2 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.

3 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.

4 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

5 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

6 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.

7 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.

8 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

9 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 neutralflavored 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.

10 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.

11 Rounds

12 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

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14 Salted Caramel Sauce ~2 cups 3c Sugar ½ Lemon, Juiced Combine well off of heat Cook till Golden Amber in color stirring occasionally Remove from heat and stir in SLOWLY the following: 2c Heavy Cream 1T Kosher Salt Store at room temp in squeeze bottle. *For regular Caramel Sauce omit salt

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

16 Chantilly ~3 cups 2c COLD Heavy Cream ⅓ c Powder Sugar 1T Vanilla Extract 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 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.

17 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 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.

18 Ganache 3 cups 400g Shaved Chocolate 400ml Heavy Cream (approx. 2 cups) Heat cream and pour over chocolate let sit for 2 min and stir slowly till smooth For Whipped Chocolate Ganache - follow above instructions; once cooled put in mixer with whisk attachment and whip on med speed till double in size. White Chocolate Ganache ~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

19 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 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.

20 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 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.

21 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 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.

22 French Buttercream ~4 Cups 10 large egg yolks ¾ C granulated sugar ½ tbsp vanilla extract ½ tsp kosher salt 1# unsalted butter, softened 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.

23 Cream Cheese Icing for Cakes ~4 cups 1# Cream Cheese 2 C Sugar ¼ t Salt 2 t Vanilla 3 C Heavy Cream 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 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.

24 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 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.

25 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 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.

26 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.

27 Cakes

28 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

29 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 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.

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

31 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) Two stage method. Dry ingredients together, wet ingredients together, all together. Bake in cake 350 for 30 minutes. Cream cheese icing: 2# Cream cheese 1# p sugar 13 oz butter, soft 3 oz sour cream Pinch salt Vanilla Cream softened butter and cream cheese together until fluffy, add sour cream, powdered sugar, adjust seasoning with salt and vanilla.

32 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 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

33 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 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.

34 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

35 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 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.

36 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.

37 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 ½ c 2ea 2t 1c Butter Milk Oil Eggs Vanilla Hot Water 350 in well-oiled and cocoa powdered baking pans (either rounds or sheets).

38 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 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.

39 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 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.

40 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 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.

41 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 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.

42 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 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 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

43 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 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 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

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45 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 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.

46 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 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.

47 Custards

48 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

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50 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 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.

51 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 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.

52 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 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.

53 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 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.

54 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 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.

55 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*************** 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 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.

56 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 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 Cinnamon Nutmeg, Allspice, Cloves Sugar 2 lbs. 2 tsp. ¼ tsp. ea. Increase 3 oz.

57 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 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.