Breads and Pastries Camp - Day 1 French Bread with Fruit Compote Donuts with Chocolate Glaze Puff Pastry The Best Soft French Bread 2 1/4 cups warm water 1 tablespoon yeast 2 tablespoons sugar 1 tablespoon salt 2 tablespoons oil 5-6 cups flour 1 teaspoon cornmeal 1 egg In the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let sit until foamy and bubbly, about 10 minutes. Add the salt, oil, and 3 cups of flour, and mix until smooth. Add additional flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and doesn't stick to your finger when tapped lightly. Let the dough rest ten minutes, then stir it down by turning on the mixer for a few second. Repeat four more times, stirring the dough down in between the rise intervals. Prepare a baking sheet by lining with parchment and sprinke with cornmeal. Divide the dough in half, then roll each half out into a rectangle that is approximately 9 inches by 13 inches. Starting at the long side, roll the dough up into a long cylinder. Place seam side down on the prepared baking sheet, and repeat with remaining dough. Cut 3-4 slashes in the top of each loaf with a sharp knife. Cover lightly and let rise 30 minutes. 1
Preheat the oven to 375. In a small bowl, whisk together the egg with a splash of water to make an egg wash. Brush the egg wash over the surface of both loaves. Bake 30 minutes, or until golden brown and hollow sounding when tapped. Fruit compote 1 cup frozen fruit 1/4 or more cup sugar (depending on the sweetness of the fruit) 1/4 cup water 1/2 tsp lemon zest fresh lemon juice Combine water, sugar and lemon zest in a medium-sized heavy saucepan over medium heat, stirring to dissolve sugar. Stir in the fruit and bring to a boil, then reduce to a simmer, stirring occasionally, approximately 3 to 5 minutes or until think and spreadable. Taste for sweetness. Remove from heat and stir in lemon juice. Baked Donuts with Chocolate Glaze Prep Time: 15 mins. to 17 mins. Cook Time: 10 mins. Servings: 6 doughnuts 2 tablespoons butter 2 tablespoons vegetable oil 1/4 cup granulated sugar 2 tablespoons + 1 teaspoon brown sugar 1 large egg 3/4 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon ground nutmeg, to taste 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 1/3 cups All-Purpose Flour 1/2 cup milk Chocolate Glaze 3/4 cup (75 grams) confectioners' sugar 2 tablespoons (13 grams) cocoa powder 1 tablespoon milk 1 teaspoon vanilla 2
Preheat the oven to 425 F. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Make the Chocolate Glaze: Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze. 15-Minute Puff Pastry Prep Time: 15 min Cook Time: 15 min Servings: Yields 1 1 1/2 cup (125 grams) all-purpose flour 1/3 teaspoon fine salt 15 tablespoons high-quality butter (7.5 ounces), cold 6-8 tablespoons ice cold water In a medium bowl, add the flour and salt. Stir to mix. Next, cube the butter and then add it to the flour bowl. Using a pastry blender, cut the butter into the dough. It will be very crumbly, and you're done when the butter is in uniform pieces all about the size of peas. Next, make a hole in the center of the dough and pour in all of the water. Using a fork, stir to combine the dough. 3
Flour a cutting board, and add the dough. Pat it into a rough square. You will still see chunks of butter and it will seem too dry, but do not add extra water. The dough will come together with each roll. Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10" long. No need to be too precise here. Fold the bottom third of the dough over the middle of the dough. Fold the upper third of the dough on top of the middle too. Rotate the dough one-quarter turn, and repeat. Use additional flour as needed to prevent the dough from sticking. Roll out, fold, and turn the dough at least 6 or 7 times. When done, wrap the dough in plastic wrap, label and refrigerate. 4
Breads and Pastries Camp - Day 2 Banana Bread Toaster Strudels Pretzels with Cheese Sauce Banana Nut Bread 1 loaf 1/4 pound (4 oz) butter 1 cup sugar 2 eggs, lightly beaten 3 mashed ripe banana 2 cups flour ½ teaspoon salt 1 teaspoon baking soda 1/3 cup hot water 1/2 cup chopped pecans Melt butter in the microwave for 30-60 seconds and blend in sugar. Mix in beaten eggs and mashed banana, blending until smooth. In a separate bowl, stir together flour, salt and baking soda. Add dry ingredients alternately with hot water (four rounds). Stir in chopped nuts. Spoon batter into greased 9x5 in loaf pan. Bake at 325 degrees for 60-70 minutes, until bread begins to pull away from the sides and a toothpick comes out clean. Let cool in pan for 10 minutes and then turn onto a rack to completely cool. 5
Strawberry Toaster Strudel Servings: 8 pies For the pastries: Puff pastry dough 3/4 cup fruit compote 1 large egg yolk, lightly beaten For the glaze: 1/3 cup confectioners sugar 3 ounces cream cheese, at room temperature 1/2 teaspoon pure vanilla extract 2 tablespoons whole milk, at room temperature Line a baking sheet with parchment paper. Divide the dough into two equal pieces. Working with one piece at a time, roll the dough on a lightly floured surface into an 8- by 15-inch rectangle. Cut the dough into twelve 4- by 2 1 /2-inch rectangles. Put the rectangles on the prepared sheet and lay another piece of parchment on top. Repeat with the remaining dough. Cover the sheet with plastic wrap and refrigerate the dough on the sheet until ready to use. Preheat the oven to 400 F. Line two baking sheets with parchment paper. In a small bowl, make an egg wash by whisking together the egg yolk and a splash of water. Lay out 6 dough rectangles on one of the prepared sheets. Dollop about 2 tablespoons of jam in the center of each rectangle. Brush the edges with some of the egg wash and top with another dough rectangle, pressing the edges with a fork to seal. With a paring knife, make a little slit in each pie to vent steam. Chill the assembled pies for 20 minutes. Repeat with the remaining dough and filling on the other prepared baking sheet. Brush the tops of the chilled pies with egg wash. Bake until puffed and golden brown, 20 to 25 minutes. Repeat with the remaining pies. Let the pies cool slightly on a rack. To prepare the glaze, whisk together the confectioners sugar, cream cheese, and vanilla in a small bowl. Whisk in enough milk to make a thick glaze. Drizzle over the warm pies. Serve the pastries warm or at room temperature. These are really best the day they re made, but you can store leftovers in an airtight container at room temperature for up to 2 days. Unglazed pies can be reheated in the oven on low heat. 6
Soft Pretzels Prep Time: 20 mins Cook Time: 18 mins Servings: Yield: 10-12 pretzels 1/2 cup warm water 2 Tbsp yeast 1 cup milk 1 1/2 tsp salt 2 Tbsp sugar 4 cups flour Combine yeast and water in a large mixing bowl. Add milk, salt, and sugar. Stir in flour to make a stiff dough. (Unlike most bread recipes, you want plenty of flour. That makes the pretzels chewier.) Knead on floured counter a few times. Let dough sit for about 5 minutes. Roll into ropes and form into pretzels. Place on parchment-lined baking sheets. Brush with milk and sprinkle with salt if desired. Bake at 400 for about 15-18 minutes or until lightly browned. Cheese Dipping Sauce 1 cup milk 2 tablespoons butter 2 tablespoons flour 1 cup shredded sharp cheddar cheese Salt & Pepper to taste Melt butter in a saucepan over medium heat. Sprinkle flour over melted butter while stirring to form a roux. Then cook for several minutes. Gradually add milk to roux while whisking to form a well blended mixture. Whisk constantly and cook about 5 minutes until thickened. Gradually add in the cheese while stirring constantly until it is melted and smooth. 7
Breads and Pastries Camp - Day 3 Buttermilk Biscuit Sandwich Chocolate Eclairs Buttermilk Biscuit Egg Sandwiches Servings: 6 2 cups flour 1/4 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 6 tablespoons butter, chilled and cut into tiny chunks 3/4 to 1 cups buttermilk For the biscuits: Preheat oven to 375 F. Mix together dry ingredients in a bowl; using a pastry cutter or two knives, cut in butter until pebbly. Make a well in the middle of the dry mixture and pour in buttermilk. Use your hands to fold the buttermilk into the dry ingredients. Add a bit more buttermilk if it seems too dry. Season with salt. Place the dough on a floured surface. Trying not to use your hands too much, turn the dough over a few times until it has a few layers and then pat it out until it's a little more than 1 inch thick. Use a glass with about a 3-inch diameter to cut out the biscuits (fold scraps together to make the last biscuit); place on an ungreased cookie sheet so that the sides do not touch. Bake for 20 minutes or until golden brown on top. 8
In a skillet sear both sides of the Canadian bacon. Warm a small skillet over medium heat to fry each egg individually. Add a dab of butter to the pan and lower the egg; season with salt and pepper. Let cook until lightly brown on the bottom. Remove pan from heat and flip the egg. Let it sit for one minute and slide onto a plate. Chocolate Éclairs Servings: 6-8 For Pastry 1 cup water 6 tablespoons (3oz) butter 1 tablespoon sugar pinch salt 5 3/4 ounces flour 1 cup eggs, about 4 whole eggs and 1-2 egg whites Pastry Cream 1/2 cup sugar 5 medium egg yolks 3 tbsp. cornstarch 3 tbsp. (1.5oz) unsalted butter 2 tsp. vanilla extract 1 1/2 cups milk Frosting 2 oz bittersweet chocolate 2 tablespoons heavy cream 1 tablespoon water 1 cup confectioners sugar Preheat oven to 425 degrees F. In a saucepan, boil water, butter, salt and sugar. Whisk in flour and remove from heat. Work mixture together with a spatula and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With 9
mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. For Eclairs: With a ½ inch tip, pipe 1 inch x 5 inch logs 2 inches apart, onto a parchment lined sheet pan. (use template) Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once they are removed from the oven pierce with a paring knife immediately to release steam. Pastry Cream: Whisk sugar, yolks, and cornstarch in a medium saucepan until smooth. Add butter, vanilla, and milk; bring to a boil. Reduce heat to medium; cook, stirring, until custard is thick, 3 to 5 minutes. Pour through a mesh strainer into a bowl; cover surface with plastic wrap. Chill completely. Frosting In a double boiler, melt chocolate, add cream and water and confectioner s sugar, whisk until smooth. Spread or drizzle over pastry. 10
Breads and Pastries Camp - Day 4 Macarons with honey buttercream or chocolate ganache Cheese Puffs (Gougeres) French Macarons 45 cookies 135 grams egg whites at room temperature 100 grams caster or superfine sugar pinch cream of tartar 200 grams confectioners sugar 158 grams almond flour gel food coloring Preheat the oven to 300 degrees Fahrenheit Place egg whites in mixing bowl and start on low until frothy. Add 1/3 of the caster sugar and cream of tartar mix on high. Slowly add the remaining sugar and beat until soft peaks form. Add food coloring (make darker than you want as it will lighten when baking). Mix until stiff and shiny peaks form about 2-4 minutes. Sift the almond meal and icing sugar into a bowl, discarding any almond lumps that are too big to pass through the sieve. Sift half of the flour/sugar mixture over the egg white mixture. Fold into the egg white mixture until combined. Sift the remaining flour/sugar into the egg whites. It should take roughly 20-40 folds using a rubber spatula. The mixture should be smooth and fall off your spatula like ribbon. 11
Pipe onto trays lined with baking paper, rap trays on the bench firmly 4 times and then turn the tray a quarter turn repeat all the way around. Bake in the oven for 15-20 minutes. Check if one comes off the tray fairly cleanly, if not bake for a little longer. Chocolate Ganache Macaron Filling 8 ounces bittersweet chocolate 1 cup heavy cream 4 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes Warm the cream in a small saucepan over medium heat until it just starts to boil. Place the chocolate in a large bowl. Place over a double boiler to melt. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes. Honey Buttercream 1 cup butter (8oz) 2 cup confectioner s sugar 4 Tbsp honey In the bowl of a stand mixer, beat the butter using the whisk attachment for about 2 minutes. Slowly add the confectioner s sugar, and whisk until everything is incorporated. Do the same with the honey. Beat another minute or so to get everything well incorporated. Put into a pastry bag and refrigerate until ready to use. 12
Cheese Puffs (Gougeres) Prep Time: 20 minutes Cook Time: 30 minutes Servings: Yield 16-18 3/4 cup water 5 tablespoons (2.5oz) butter 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup plain flour 5 medium eggs 3/4 cup cheese (can be a mix of cheeses available, shredded) 1/2 cup grated parmesan cheese Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper. In a medium sauce pan, bring the water, butter, salt and ground black pepper to a boil. Add the flour and stir until it forms a dough. Cook another 2 minutes to dry out the dough. Transfer the dough to a bowl and let it cool slightly. Slowly add the eggs, one at a time and stir until well combined. Add the cheeses, mix well. Using 2 tablespoons to round each ball of dough and drop it onto the prepared parchment paper. Set them 1.5-2 apart. Sprinkle some grated parmesan cheese on top. Bake for 10 minutes at 425 F and another 20-25 minutes at 380 F until golden brown. Serve warm. 13
Bonus Recipes: Lemon-Blueberry Ricotta Scones Servings: 4-5 1 medium eggs 1/4 cup cold buttermilk 2 tablespoons fresh lemon juice 2 tablespoons finely grated lemon zest 1/4 cup fresh ricotta 1 cups all purpose flour 1 1/8 teaspoons baking powder 1/8 teaspoon baking soda 1 1/2 tablespoons sugar pinch salt 4 tablespoons (2oz)/1 stick butter, very cold 1/2 cup frozen blueberries 1 tablespoon melted butter, for brushing Preheat the oven to 400 F (200 C). Line a large baking sheet with parchment paper. Whisk together the eggs, buttermilk, lemon juice and lemon zest in a medium bowl until they are well combined. Add the ricotta and whisk it in. It is okay if a few lumps remain. In another large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Dice the cold butter into small cubes. (You can place the butter in the freezer for 15-20 minutes before in order to get it very cold.) Add the butter pieces to the flour and toss with a fork just until the butter is coated with flour. Now using a pastry cutter or a fork, cut the butter into the flour until you have a mixture of pea-sized or slightly larger clumps of butter and flour. Create a well in the middle of your flour mixture and add the liquid. Starting from the center, work the dry ingredients into the liquid by mixing gently with a fork until it all roughly comes together to form a wet, very sticky mixture. It is okay if there is a little flour at the bottom of your bowl. The main thing is to not overwork the dough. Gently 14
fold in the blueberries with a rubber spatula taking care not to bruise them as far as possible. Press the dough out on a lightly floured surface. Gently shape into a rectangle about 6 by 3 by 1 thick. Cut the rectangle in half, giving you four 3 squares. Cut the squares in half on the diagonal to give you a wedge shape. Transfer the wedges or rounds to the baking sheet and brush with the melted butter. Bake in the preheated oven for about 15-20 minutes until the tops are golden brown. Let cool on a wire rack. Easy Clotted Cream Prep Time: 10 m Cook Time: 10 m Servings: 8 1 cup heavy cream 1/3 cup sour cream 1 tablespoon confectioners' sugar Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator. 15
Mixed Berry Pavlova For the Pavlova: 4 egg whites 3/4 cup superfine sugar* ½ teaspoon cornstarch 1 teaspoon white vinegar 1 teaspoon vanilla extract. For the Cream: 1 cup heavy whipping cream 1 teaspoon vanilla extract 1 tablespoon sugar to taste Strawberries, sliced Preheat oven to 275F. Line a large cookie sheet with parchment paper. Trace four 5 inch circles spaced evenly among the sheet and flip the parchment over so the writing is facing down. Place the egg whites in the very clean bowl of a stand mixer fitted with a whisk attachment. Whisk on medium high speed until soft peaks form. Let the machine continue to run as you gradually add the sugar- 1 tbsp at a time. Continue to beat, raising the speed to high if needed, until stiff glossy peaks are formed. Sprinkle the cornstarch, vinegar & vanilla over the meringue and gently fold to combine. Now gently spread the meringue in the circles on the parchment to make circular bases. Make sure the edges of the meringue are slightly higher then the center so you have a very small well in the middle. Bake for about 45-55 minutes, or until the meringue rounds are a pale pink egg-shell type color. Turn the oven off and leave the door slightly ajar to let the meringues cool completely. As the meringue cools, it will crack slightly. Mix the fruit in a bowl with a sprinkle of sugar and let sit to macerate. Whip the heavy cream with an electric mixer until soft peaks form. Add the vanilla and sugar and continue beating until you get stiff peaks. Top each cooled meringue round with a large spoonful of whip cream and top with fruit. 16
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