Professional Chef Training
Basic
Pastry Techniques
This course is devoted to the
fundamentals and methods of making pies, tarts, meringue creations, modern
cookies and petit fours. The following are included in this course: Fruit
fillings, gallettes, cream, custard and chiffon pies, baked and unbaked tarts,
pastry creams, modern cookies, meringue creations (including Swiss, Italian and
French meringues) petit fours and decorations.
Text:
Professional Baking: Wayne Gisslen
Day
1
Classroom:
Introduction to course; discussion of cookies and doughs.
Demo:
Tuilles, Madelines, Linzer Dough
Lab:
Different types of tuilles,madelines and linzer dough
2
Classroom:
Continue discussion of linzer torte and cookies fillings
and finishes.
Demo:
Linzer Torte, Other Cookies, Pate Sucree, frangipane
Lab:
Linzer torte, almond macaroons and pate sucree
3
Classroom:
Discussion of fruit: cutting, identifying, and cooking.
Review of pastry cream technique.
Demo:
Pastry Cream, Fruit Cutting and Handling
Lab:
Individual fresh fruit tart, mini poached fruit tart,
pastry cream practical
4
Classroom:
Nut and custard tarts, review for exam.
Demo:
Date Bars, Lemon Curd, Cheesecake
Lab:
Date Bars, Nut tarts, Cheesecake, Lemon curd tarts
Homework: Study
for exam
5
Classroom:
TART AND COOKIE Unit EXAM
Lab:
TART AND COOKIE Unit PRACTICAL
6
Classroom:
Introduction to pie dough
Demo:
Pie Dough, Gallette
Lab:
Flaky dough, Gallettes, Fruit Strips, Phyllo
7
Classroom:
Alternative pie fillings, fruit fillings
Demo:
Chiffon Pies, Custard Pies
Lab:
Fruit pie alternatives, Lemon Bars
8
Classroom:
Custard, Cream Pie Fillings and Savory pies;
alternative pie crusts including graham cracker, oreo
and nut crusts.
Demo:
Custard and Savory Pies
Lab:
Cream pie, Custard pie, Savory pie
Homework: Study
for exam
9
Classroom:
Flaky Doughs Unit EXAM
Lab:
Flaky Doughs Unit PRACTICAL
10
Classroom:
Discussion of meringues, buttercream
Demo:
Meringues and Buttercreams
Lab:
French meringue, Italian buttercream, Japonaise, Prep for day 11
11
Classroom:
Chocolate, mousses, petitfour.
Demo:
Marjolaine, Tempering Chocolate and Truffles, Battenburg
Lab:
Marjolaine and Battenburg
Homework: Read
about petit four sec and cookies
12
Classroom:
Petit fours
Demo:
Opera, Petit Fours, Pate a Choux, Fondant work
Lab:
Opera, Sugar Work, Pate a Choux, work with fondant
work on sweet table
13
Classroom:
More petit fours, action station items
Demo:
Petit Fours crepe suzette, bananas foster, cherries jubilee
Lab:
work on sweet table
Homework: Menu
for your sweet table
14
Classroom:
Finalize ideas for sweet table
Lab:
Work on sweet table
Homework: Study
for exam
15
Classroom:
FINAL EXAM, Finishing of sweet table
Lab:
SWEET TABLE FINAL PRACTICAL
BK
111 - Knowledge and Skill Objectives
At the end of this course, the successful student will be able to
demonstrate proficiency in the following techniques:
1
. Explain
the differences between mealy and flaky pie doughs in ingredients, procedure,
and ingredient functions.
2.
List and explain the ingredients and procedures for making 3 meringues.
3.
List and explain the ingredients and procedures for making cream, mousse,
and chiffon pie fillings.
4.
Explain how syrups and glazes are used in tart production.
5.
List the seasonal flavors and ingredients as they are used in pies and
tarts.
6.
Describe procedures as they apply to the making of modern cookies,
marzipan and
petit fours.
7.
Explain and demonstrate the importance of working in a clean and
organized fashion.
8.
Cutting fat into flour.
9.
Handling of pie and tart dough.
10.
Creamed dough/batter methods.
11.
Produce variety of pie, tart and cookie doughs.
12.
Produce fillings by various methods.
13.
Assemble pies, tarts, petit fours and meringue desserts.
14.
Produce Swiss, Italian, and French meringues.
15.
Describe how sugar is cooked and pulled for decorative effect
16.
List and explain the ingredients and procedures for making chocolate
truffles
BK 111 -
Competencies
The following competencies have been identified as the most
important skills to be learned or developed in this class.
During the course you will be examined for your ability to execute these
skills with what has been determined as competence by the Cooking and
Hospitality Institute of Chicago.
You will be evaluated on a Pass/Fail grading system by your
Chef-Instructor for each of these competencies. A failing grade in any of these
areas will require remedial work and possibly
re-testing.
Produce
the following pies:
___Fruit
___Baked
custard
___Cream
___Chiffon
Prepare
various meringues:
___Common
___Swiss
___Italian
___Produce
pastry cream
___Produce
petit four sec
___Produce
petit four glace
___Describe
how truffles are made
___Describe
how sugar is cooked, spun and pulled
___Produce
tarts
___Produce
marzipan items
___Produce
Pate a Choux items
___Buffet
Presentation
___Use
of Poured Fondant
BK
111 - Evaluation Procedures and Grading Criteria
BK 111 is assigned a total of 1000 possible points to be achieved.
400 points are available in the lecture portion of the course and 600 points are
available in the lab.
LECTURE -
400 POINTS TOTAL
Homework/Quizzes
100 POINTS
2 unit exam @ 100 points each
200 POINTS
FINAL EXAM
100 POINTS
LAB -
600 POINTS TOTAL
10 Pop Practicals ~ 10 points each
100 POINTS
2 Unit Practicals ~ 150 points each
300 POINTS
FINAL (sweet table)
200 POINTS
TOTAL
1000 POINTS TOTAL
Written and Practical Exams are given on the day designated on the
syllabus. Written and one practical exam may be made up at the convenience of
the instructor. Any exams taken after that time will be lowered in grade by 10%
each day. Practical exams may not be made up. Pop quizzes and pop practicals may
not be made up.
Grading Standard
Grade
Score
GPA Points
A
90-100%
4.0
B+
87-89%
3.5
B
80-86%
3.0
C+
77-79%
2.5
C
70-76%
2.0
D+
67-69%
1.5
D
60-66%
1.0
F
0-59%
0
WF
penalty withdrawal
0
W
n/a
n/a
BK 111 - Recipes
Linzer Torte
Dough
6
oz
sugar
8
oz
butter
3
egg yolks
8
oz
bread flour
2
t
cinnamon
½
t
ground cloves
6
oz
ground hazelnuts
2
t
lemon zest
Creaming
Method
Madelienes
9
oz
sugar
4
oz
bread flour
4
oz
cake flour
4oz
almond flour
6
eggs
1
t
salt
9
oz
buerre noisette
2
t
triple sec
2
t
vanilla
Foam
Method
Florentines
7
oz
butter
6
oz
sugar
2
oz
corn syrup or glucose
¼
cup
heavy cream
7
oz
sliced almonds, crushed
2
oz
oats
Cook
all ingredients except almonds and oats in a saucepan to boiling. Add almond and
oats and continue cooking. Pour
batter onto greased sheetpan. Let batter cool and form into 1” balls. Bake 6
to a full sheetpan on a silpat or parchment. Bake at 325*F until golden brown.
Form into shapes directly out of the oven.
Honey Oatmeal
Cookies
9
½ oz
butter
4
oz
sugar
4
½ oz
raisins
4
oz
rolled oats
½
t
vanilla extract
4
½ oz
honey
½
t
baking soda
10
½ oz
bread flour
Creamed method
Lemon Pine Nut
Biscotti
2
cups
bread flour
1
½ cups
pastry flour
2
t
baking soda
2
cups
sugar
4
whole eggs
1
T
lemon juice
1
t
lemon zest
½
cup
pine nuts, toasted
One-Stage method
Chocolate Fudge
Cookies
¾
cup
bread flour
¾
cup
pastry flour
½
cup
cocoa powder
1
t
baking soda
1
t
salt
8
oz
semisweet chocolate
4
oz
unsweetened chocolate
1
½ cups
brown sugar, packed
6
oz
butter
3
whole eggs
1
t
vanilla
Creamed method
Macaroons
1
¼ cup
s almond
flour
1
1/3 cups
powdered sugar sifted
6
egg whites at room temperature
¼
cup
sugar
Foamed Method
Almond Macaroons
1
¼ cups
almond flour
1
1/3 cups
powdered sugar, sifted
1
½ cups
egg whites, room temperature
¼
cup
sugar
Combine
sifted powdered sugar with the almond flour.
Beat egg whites to almost full volume, then add sugar slowly, continue to
beat to full volume, stiff but not dry. Fold
the almond mixture into the egg whites carefully.
Transfer the batter to a pastry bag with a plain tip #5 or #6; pipe the
batter onto sprayed double-sheeted pans. Bake
at 350*F for about 10 minutes until just slightly colored.
After taken from the oven, lift one corner of the parchment and pour a
tablespoon of
water
between the parchment and the pan to loosen the macaroons.
Cool on the pans for 4 minutes and then remove from the parchment.
Once they are completely cool, sandwich two together with a layer of
buttercream or ganache.
Peanut Butter
Cookies
8
oz
butter
8
oz
granulated sugar
6
oz
brown sugar
9
oz
peanut butter
2
whole eggs
Peanut
Butter Cookies (continued)
2
t
vanilla
13
oz
bread flour
4
t
baking powder
½
t
salt
2
oz
grated chocolate (optional)
Creamed method
Almond Toffee
1
¼ cups
butter
1
cup
granulated sugar
¼
cup
brown sugar
¼
cup
water
1
T
honey
1
cup
sliced almonds, toasted and coarsely crushed
4
oz
pate glace brune
Line a sheet with parchment paper, or use silipat mat.
Melt butter and add the sugars, water and honey.
Stir until the sugar dissolves. Cook
to 290*F, stirring constantly (15 minutes.)
Remove from pan and spread onto baking sheet.
Let set. When slightly
cooled, ice with chocolate and sprinkle with toasted almonds.
Allow to cool completely. Break
into pieces.
Date Bars
1
lb 10 oz
dates pitted
½
cup
water
10
oz
sugar
¾
cup
lemon juice
1
t
salt
12
oz
rolled oats
14
oz
bread flour
1
lb 4 oz
brown sugar
1
t
baking soda
1
lb 4 oz
melted butter
Cook
the dates with the water, sugar, lemon juice and salt until soft.
Combine the oats, flour, sugar, soda and melted butter. Press the ½ of
the crust mixture into a half-sheet. Spread the date mixture over the crust.
Press the remaining crust onto the date mixture. Bake at 325*F until golden
brown. Yield: ½ sheet pan
Ritz
Carlton
Brownies
8
oz
butter, melted
3
oz
water
18
oz
sugar
¾
t
salt
8
eggs
1
t
vanilla
26
oz
semi sweet chocolate, melted
10
oz
bread flour
10
oz
pastry flour
¼
t
baking powder
Caramel
Sauce:
1
lb
sugar
1
pint
cream
Yield:
½ sheet pan
Pumpkin Brownies
with Cream Cheese Swirl
8
oz
butter
2
cups
brown sugar
2
eggs
1
T
vanilla extract
2
cups
pasty flour
2
t
baking powder
1
½ t
cinnamon
¼
t
ground cloves
¼
t
salt
1
½ cups
pumpkin puree
1
cup
pecan pieces
½
cup
cream cheese
4
T
sugar
2
egg yolks
2
T
heavy cream
Creaming method
Spread
into ¼ sheet pan and swirl with cream cheese mixture.
Bake at 325*F until toothpick comes our barely clean.
Mom’s Brownies
8
oz
unsweetened chocolate
8
oz
butter
5
eggs
3
cups
sugar
1
T
vanilla extract
1
½ cups
pastry flour
2
cups
walnuts, chopped
Melt
chocolate and butter together over simmering water bath and cool slightly.
Beat eggs, sugar and vanilla tighter at high speed for about 10 minutes
or until very light. Blend in
chocolate/ butter mixture. Stir in
flour, then walnuts, if desired. Spread
into ½ sheet pan and bake at 325*F until barely done.
DO NOT OVER BAKE!
Macaroon Turtle
Brownies
Yield:
1 – 11” x 7” pan
Brownie:
½
cup
cocoa, sifted
6
oz
butter
2
cups
sugar
4
eggs
1
tsp
vanilla
1
¼ cups
all-purpose flour
1
tsp
baking powder
½
cup
pecan pieces
½
cup
coconut
Melt
butter with cocoa. Set aside.
Whisk together eggs and sugar and vanilla then add the butter / cocoa
mixture. Stir in flour, sifted with
baking powder, then fold in nuts and cocoanut.
Spread into pan that has been sprayed with pan spray and lined with
parchment paper. Bake at 325*F for
25-30 minutes or until barely set (toothpick comes our with moist crumbs.)
Cool slightly then top with caramel topping.
Carmel
Topping:
3
oz
butter
¼
cup
brown sugar
1/3
cup
corn syrup
¾
cup
heavy cream
¾
tsp
vanilla
Combine
everything except vanilla and bring to a boil.
Cook to 240*F or until a small amount dropped into cold water forms a
soft ball. Remove from heat and stir
in vanilla. Set aside.
Chocolate
Ganache:
8
oz
bittersweet chocolate, chopped
6
oz
heavy cream
Bring
cream to a boil, gradually add to chocolate, whisking gently. Chill to
spreadable consistency Spread
ganache over chilled caramel topped brownies or swirl into caramel.
Garnish with additional toasted coconut and / or pecans.
Blondies
Yield
– 1-9” x 13” pan
8
oz
butter, softened
1
cup
packed brown sugar
½
cup
white sugar
2
eggs
1
tsp
vanilla extract
½
tsp
salt
½
tsp
baking soda
2
½ cups
all-purpose flour
1
cup
semisweet chocolate chips (or nuts or coconut)
Preheat oven to 325*F.
Stir dry ingredients together. Cream
butter with both sugars just until smooth. Add eggs one at a time then vanilla
& salt. Mix in dry ingredients
to combine; fold in chips. Spread
into parchment-lined pan; bake until barely set - golden brown; cool before
cutting.
Chocolate
Bourbon Pecan Squares
2
oz
bittersweet chocolate
½
oz
butter
3
eggs
1
cup
sugar
¾
cup
corn syrup
2
T
molasses
1
½ T
bourbon
1
t
vanilla
1/8
t
salt
1
1/3 cups
pecan pieces
Melt
chocolate and butter together. Combine
eggs with sugar and them remaining ingredients.
Mix in melted chocolate and pecans. Bake
in pre-baked crust (pate sucree, shortbread, or chocolate) until set.
Nut Brittle Bars
6
oz
pastry flour
3
T
sugar
1/8
t
salt
3
½ oz
butter
1-2
T
milk
Filling:
9
oz
butter
10
½ oz
sugar
6
T
honey
1
¾ cups
almonds, slivered
2
cups
hazelnuts or walnuts, chopped
1
½ oz
milk
Lemon Bars
24
oz
pastry flour
9
oz
confectioner’s sugar
1
lb
butter
Mix
all ingredients until dough forms. Press
into a greased and papered ½ sheet pan. Bake
at 325*F until light golden brown.
Filling
16
oz
sugar
2
oz
bread flour
8
eggs
1
½
lemons, zested
2/3
cup
fresh lemon juice
Whisk
together sugar, flour and eggs. Add
lemon juice and train. Mix in zest.
Pit onto shortbread and bake at 300*F until the center is set.
Pecan
Diamonds
36
oz
pastry flour
13
oz
10X sugar
1
lb 8 oz
butter
Mix
all ingredients until a dough forms. Press
into a greased and papered pan (sides, too.)
Chill 10 minutes. Par bake
crust 15-20 minutes at 325*F.
Filling
1
lb
butter
4
oz
sugar
12
oz
honey
¼
t
kosher salt
1
lb
granulated sugar
2
lb
pecan pieces
4
oz
heavy cream
Toast
pecans lightly. Combine butter,
sugars, and honey. Boil for 3
minutes or to 257*F. Stir in heavy
cream and pecans. Bake at 325*F for
20 minutes or until the center is set.
Cappuccino Brownies
12
oz
butter
9
oz
bittersweet chocolate
2
T
instant coffee
1
t
cinnamon
2
½ cups
sugar
6
eggs
½
t
salt
1
½ cups
pastry flour
6
oz
semi-sweet chocolate, chopped
(1/2
cup
chopped toasted hazelnuts)
Melt
first quantity of chocolate with butter. Stir
in instant coffee. Whip eggs with
sugar until light, then combine with chocolate / butter mixture.
Stir in flour, cinnamon and salt until blended.
Lastly, fold in chopped chocolate, and hazelnuts, if desired.
Bake at 325* F until toothpick tests barely clean.
Shortbread
8
oz
pastry flour
1
cup
10X sugar
8
oz
butter
Pre-bake.
Lemon Bar filling
1
lb 10 oz
sugar
3
oz
bread flour
12
eggs
8
oz
lemon juice
zest
of 6 lemons
Chocolate Crust
6
oz
butter
1
¼ cups
10X sugar
1
egg
½
t
vanilla
1
½ cups
pastry flour
½
cup
cocoa
1/8
t
salt
Pre-bake.
Orange Bar filling
3
egg yolks
12
¼ oz
sugar
1
oz
cornstarch
1/8
t
salt
7
oz
orange juice
2
oz
lemon juice
1
T
orange zest, grated
Cook
over medium heat, stirring constantly until mixture just comes to a boil.
Pate Sucree
Short
Dough
6
oz
sugar
14
oz
butter
1
egg
1
t
vanilla
1
lb 1 oz
pastry flour
Creaming Method
Cocoa
Pate’ Sucree
Chocolate
Short Dough
4
oz
sugar
14
oz
butter
1
egg
1
t
vanilla
1
lb 1 oz
pastry flour
1
oz
cocoa powder
Pastry Cream
16
oz
milk
2
oz
sugar
2
egg yolks
2
whole eggs
3
T
cornstarch
2
oz
sugar
1
oz
butter
½
oz
vanilla extract
Scald
milk with first quantity of sugar (and vanilla.)
Combine egg, yolks with cornstarch and second quantity of sugar.
Temper hot milk into egg mixture, return to pan.
Over medium heat, bring to a boil, whisking constantly.
Remove from heat, stir in butter and salt. Chill over ice water bath.
Cheesecake
1 ½ lb
cream cheese
4
eggs
2
egg yolks
1
oz
bread flour
8
½ oz
sugar
2
T
heavy cream
1
T
vanilla
Optional:
Add 1-cup sour cream
Lime
3
oz
lime juice
2 t
lime rind
Amaretto
4
oz
almond paste
½
cup
amaretto
Marble
4
oz
Chocolate, melted
Mix
with 1/3 of plain batter.
Eggnog
1
oz
rum
1
T
brandy
½
t
nutmeg
Hazelnut
1
oz
praline paste
2
oz
Frangelico
Chocolate Cheese Filling
8
oz
cream cheese
4
oz
sugar
1
t
vanilla
6
oz
dark chocolate
8
oz
heavy cream, whipped
Beat
cream cheese, sugar and vanilla until fluffy.
Beat in egg yolks, then chocolate. Make
a Swiss meringue by heating whites with sugar to 140*F; whip until stiff &
cool. Fold into cheese mixture, then
fold in cream. Variation: Substitute
white chocolate, but omit the first 4 oz of sugar
Chocolate Tart
1 lb 8 oz
short dough
12 oz
sweet dark chocolate
3 oz
unsweetened chocolate
8 oz
butter
2
oranges, grated zest
6
egg yolks
¼ cup
orange liqueur
6
egg whites
1 t
salt
Chocolate
Tart (continued)
8
oz
ganache
1
cup
cream
2
t
sugar
Clafoutis
Using
pate’ sucree roll out into 1/8 inch thick and press into tart pan.
Filling:
2
oz
bread flour
6
oz
sugar
3
eggs
1
cup
heavy cream
6
oz
milk
10
oz
cherries – drained and halved
Combine
all the ingredients in a bowl (except cherries).
Mix thoroughly. Bake tart
shell ¾ done. Remove and cool.
Place the halved cherries flat side down in the cooled tart shell.
Pour custard mix over the cherries and place on a sheet pan and bake at
325 degrees or until the custard is set.
Frangipane / Almond
Cream
1
lb
almond paste
1
lb
sugar
8
oz
butter
4
oz
pastry flour
4
oz
eggs
Creaming Method.
Lemon Curd
4
oz
butter
4
oz
lemon juice
7
oz
granulated sugar
2
t
lemon zest
4
eggs
Bring
butter, sugar, zest and lemon juice to a boil and cook temper in eggs.
Stir with a spatula until thickened.
Strain and cool over an ice bath. Fill
tart shells and decorate as desired.
Lime Curd
4
eggs
7
oz
sugar
4
oz
lime juice
4
oz
butter
1
T
grated lime zest
Bring
juice, zest and butter to a boil in a saucepan.
Temper in eggs. Return to
stove; cook over medium heat, stirring constantly until mixture is thick and
coats a spoon. Strain through
fine-meshed sieve. Cool quickly.
Pipe or spoon into fully baked tart shells; top with whipped cream or
meringue.
Lime Cream
1 ¾ cup
s
fresh lime juice
zest of lime finely chopped
3
eggs
8 oz
sugar
2 oz
butter
Pecan Whiskey
Tart
4
eggs
6
½ oz
brown sugar
3
oz
corn syrup
1
t
salt
1
t
vanilla
1
oz
whiskey
2
oz
melted butter
10
oz
pecans, whole
Fruit Cobbler
Dough:
5
oz
butter
6
oz
sugar
13
½ oz
cake flour
2
T
salt
1
T
baking powder
5
oz
heavy cream
Cream
the butter and sugar together. Scrape
the sides. Sift the dry ingredients
together and add to the creamed butter and sugar.
Scrape the sides again. Do
not over mix. Add the cream slowly.
The dough will be sticky. Remove
the dough from the mixing bowl and wrap in plastic.
Refrigerate at least on hour.
Filling:
10
oz
canned fruit
3
oz
drained juice
1
oz
water
½
oz
cornstarch
¾
oz
lemon juice
3
oz
sugar
¼
t
salt
½
oz
butter
Drain
the fruit and set the fruit aside. Boil
the juice over high heat. Once
boiling, add the slurry of cornstarch and water.
Bring back to boil and thicken. Remove
from the heat. Stir in the remaining
ingredients until smooth. Pour
filling over the fruit and combine gently.
Assembly:
Preheat
the oven to 350*F. Spray and sugar
four 4” ramekins or soufflé dishes. Using
enough flour on the work surface, roll the dough to ¼ “ thick.
Cut circles that are 2” larger than the ramekins and place them inside.
Leave an overhang of about ½”. Place
enough cooled filling to come to the edge of the dish. Fold the dough over the
filling. Leave a space in the center
so the filling may be seen. Repeat
with the other dishes. Bake in a
preheated over for 25-30 minutes or until golden brown.
Be sure the bottom is done before taking them out.
Let them cool on a rack for at least 15 minutes.
Unmold and top with favorite ice cream.
Pear Poaching
Liquid
1
quart
water
1
lb
sugar
1
quart
white wine
¼
cup
honey
2
t
vanilla
sprig
each
rosemary and thyme
Pear
Poaching Liquid (continued)
8
peppercorns
whole cloves
Bring
all ingredients to a boil. Add
peeled and buffed pears. Weight down
with a plate to submerge or cover with a clean cloth and simmer over medium
heart until just barely tender. Cook
pears and liquid together over an ice water bath.
Store pears in poaching liquid.
Flaky Pie Dough
1
lb 7 oz
pastry flour
8
oz
butter
8
oz
shortening
6
oz
ice cold water
2
t
salt
1
oz
sugar
Cut-in method
Mealy Pie Dough
1
lb 8 oz
pastry flour
8
oz
butter
8
oz
shortening
6
oz
ice cold water
2
t
salt
1
oz
Sugar
Cut-in method
Cream Cheese
Pastry
8
oz
butter
6
oz
cream cheese, cut into small cubes
¼
t
salt
2
T
sugar
1
t
grated lemon zest
1
¼ cups
pastry flour
Cut
butter into flour, salt, sugar and lemon zest.
Add cream cheese cubes and knead together to form a dough, adding 1 oz of
water, if necessary. Wrap in plastic
and chill until firm.
Chocolate Peanut
Butter Pie
¾ cup
sugar
3 T
cornstarch
1 T
flour
pinch
salt
2
egg yolks
3
cups
milk
1
t
vanilla
½
cup
peanut butter
2
T
butter
1/3
cup
chocolate chips
pre-baked
9” pie shell
Combine the sugar, cornstarch, egg yolks, and vanilla in a
bowl, whisk until well blended and there are no lumps.
Pour the milk into a saucepan and bring to a boil.
Temper the hot milk into the egg mixture.
Add the peanut putter to the pastry cream and remove 1 cup in a separate
bowl. Pour the chocolate peanut
butter pastry cream into the bottom of the pre-baked pie shell.
Then pour the peanut butter over the top of the chocolate.
Place in the fridge and cool until set.
Garnish with chocolate ganache stripes.
White Chocolate Mousse Filling
3
eggs
1
T
sugar
2
T
lemon juice
1
T
water or flavored liquor
1
lb
white chocolate, melted
2
cups
heavy cream
Mousse
10
oz
dark chocolate, melted
1
oz
amaretto
3
oz
yolks
2
½ oz
water boiling
1
oz
sugar
4
½ oz
whites
1
oz
sugar
1
cup
cream
Water,
sugar and yolks should be whipped to gain volume, combine with chocolate.
Whip the whites to soft peaks and fold into mousse.
Whip the cream and fold into the mousse.
Chocolate Chiffon Pie Filling
3
oz
milk chocolate
5
oz
heavy cream
3
½ oz
egg yolks
3
½ oz
sugar
1
t
gelatin
2
oz
cold water
4
oz
egg whites
2
½ oz
sugar
Make
a ganache from the chocolate and the cream.
Combine the yolks and sugar and beat until light and thick.
Pour in the ganache. Place
the mixture in a pot and cook until thickened slightly.
Soften the gelatin in the water and add to the chocolate mixture.
Dissolve the gelatin. Chill until
thick
but not set. Make a meringue form
the whites and sugar. Fold the
meringue into the chocolate mixture. Pour
into baked pie shells and chill until set.
Straw berry Chiffon Pie Filling
1
lb
frozen sweetened strawberries
¼
t
salt
¼
oz
cornstarch
1
oz
water
¼
oz
gelatin
2
oz
cold water
¼
oz
lemon juice
4
oz
egg whites
3
oz
sugar
Thaw & drain the strawberries, boil the drained juice.
Mix the cornstarch & water; pour into juice.
Soften the gelatin in the second quantity of water; add it to the
thickened juice; stir until completely dissolved. Stir in the lemon juice and
strawberries.Chill mixture until somewhat thickened.
Beat the eggs; add sugar when foamy. Fold the meringue into the thickened
fruit mixture. Pour mixture into
already baked pie shells.
Banana Piecrust
2
cups
graham cracker crumbs
¼
cup
light brown sugar
8
T
unsalted butter
1
very ripe banana, mashed
Preheat
the oven to 375*F. In a bowl, cream
the ingredients together with your hands. Press
the mixture into a 9” pie pan, and bake until golden brown, for about 15
minutes. Remove from the oven and
allow to cool completely before filling.
Banana Cream Pie
with Banana Crust and Caramel Drizzles
1
Banana piecrust
3
cups
heavy cream, in all
1
small
vanilla bean, split and scraped
1
T
unsalted butter
¾
cup
cornstarch
2
½ cups
sugar
½
t
salt
5
large egg yolks
4
ripe bananas
¾
cup
caramel drizzle sauce
2
cups
heavy cream whipped with
½
t
vanilla and
2
t
sugar
shaved
chocolate
Prepare
the Banana piecrust, and allow it to cool completely.
Heat 2 cups of the heavy cream in a saucepan over high heat.
Stir in the paste scraped from the vanilla bean, and the butter, and
bring to a simmer. Meanwhile, in a
small bowl, combine the remaining 1cup cream with the cornstarch and stir until
thoroughly blended and smooth. When
the mixture in the saucepan begins to boil, stream in the cream/cornstarch
mixture, whisking constantly until all is thoroughly incorporated.
Remove from the heat. In a
bowl combine the sugar and salt, and whisk this dry mixture vigorously into the
saucepan until the cream is thick and the dry ingredients are thoroughly
incorporated.
Over low heat, whisk in the egg yolks one at a time.
Remove from the heat and whisk the pastry cream until smooth and creamy.
Peel the bananas and cut them crosswise into ¼” thick slices.
Spread about 1/3 of the pastry cream in the piecrust and arrange half of
the banana slices over the cream. Spread
on another 1/3 of the pastry cream and arrange the remaining banana slices over
that. Cover with the remaining
pastry cream and smooth out the top. Refrigerate
for at least two hours, or until firm.
Caramel Drizzle
Sauce
1
cup
sugar
¼
cup
water
1
cup
heavy cream
In
a saucepan, combine the sugar and water, and bring it to a boil, stirring often.
Cook, stirring occasionally, until the mixture is a deep nutty-brown
color and the consistency of thin syrup, for about 10-15 minutes.
Turn off the heat. Stir in
the cream, turn the heat back on to high, and boil the sauce for about 2
minutes. Remove from the heat.
Use immediately.
Graham
Cracker Crust
1
½ cup
s graham
cracker crumbs
4
T
unsalted butter
¼
cup
peanut butter
Preheat
the oven to 350*F. In a bowl combine
the ingredients thoroughly, and press the mixture into a 9” pie pan.
Bake until golden and crisp, for about 6-8 minutes.
Remove from the oven and allow the crust to cool completely before
filling.
Peanut Butter
Cream Pie
1
baked graham cracker crust
8
oz
cream cheese
½
cup
smooth peanut butter
2
T
milk
2
T
chopped roasted peanuts
4
cups
heavy cream, whipped till thick
½
cup
chopped salted peanuts
½
cup
chocolate shavings and curls
Prepare
graham cracker crust, allow it to cool completely.
Using an electric mixer beat the cream cheese with the powdered sugar
until creamy. Add the peanut butter,
milk, and peanuts; beat well. Fold
half the whipped cream into peanut butter mixture. Spoon this into the pie
crust, smoothing out the top. Refrigerate
for at least 1 hour until set. To
serve, spoon some of the remaining whipped cream over each wedge of pie, and top
with 1 T of peanuts and 1 T of the chocolate curls.
Cinnamon Cream
Pie
1
baked 8” pie shell
½
cup
sugar
3
T
flour
1
¼ cup
milk
½
cup
heavy cream whipped with
½
t
ground cinnamon and
2
T
sugar
1
T
cornstarch
¼
t
salt
1
¼ t
ground cinnamon
3
egg yolks, lightly beaten
Combine
the sugar, flour, cornstarch, salt, and cinnamon in a saucepan.
Mix well over med-low heat. Gradually
add the milk, stirring constantly. Cook,
stirring until the mixture is smooth and thickened.
Remove from the heat and add several spoonfuls of the hot mixture to the
egg yolks. Stir briskly to blend.
Add the yolk mixture and the butter to the pan, return to med-low heat
and continue to stir. Cook another
2-3 minutes, until the yolks and butter are blended into the milk mixture.
Remove from the heat. Cool,
stirring occasionally. Fill the
baked pie shell. Spread the whipped
cinnamon cream in a smooth layer on top just before serving.
Refrigerate if not serving more than a few hours.
Soufflé
Glace
4 oz
egg yolks
2
eggs
5
½ oz
sugar
1/3
oz
liquor
1
oz
flavor
12
½ oz
cream
Combine
yolks, egg and sugar and heat until 110* F.
Whip until cool, add liquor and flavor.
Whip cream to soft peaks and fold in, place in molds.
Blueberry Hot Soufflé
5
oz
sugar
1
½ oz
cornstarch
2
oz
bread flour
2
oz
butter, soft
2
cups
milk
10
yolks
1
t
vanilla
10
whites
Marzipan
8
oz
almond paste
1
oz
glucose
8
oz
powdered sugar
Use
a dough hook to mix the almond paste with the glucose, and then add the powdered
sugar. Scrape the bowl often.
ONLY ADD ENOUGH SUGAR TO MAKE A SMOOTH WORKABLE PRODUCT.
Noissette Gateau
4
oz
heavy cream
3
oz
butter
1
lb
whole chocolate
2
cups
toasted hazelnut flour
4 ½ oz
pastry flour
1
t
cinnamon
8
egg yolks
6
oz
sugar
½
oz
almond extract
½
oz
vanilla extract
8
egg whites
3
oz
sugar
While
making meringue, fold ganache into egg yolk mixture. Then fold in dry mix and
lastly fold in meringue. Spread on
greased parchment sheets. Bake at
300*F, convection.
Ganache
12
oz
chocolate
8
oz
cream
Ganache II
1
¼ cup
cream
1
½ oz
butter
Ganache III
16
oz
heavy cream
1
lb 4 oz
dark chocolate
Bring
the cream to a boil and whisk into the chocolate.
Japonaise
5
oz
toasted hazelnuts
5
oz
toasted almonds
2
T
bread flour
2/3
cup
granulated sugar
1
cup + 2 T egg
whites
½
t
cream of tartar
Grind
the nuts, flour and sugar to a fine powder. Whip egg whites and cream of tartar
to a soft peak and add the sugar until medium stiff peaks form.
Fold nut mixture into meringue and spread into a papered sheet pan.
Bake at 300*F until firm.
Japonaise II
8
oz
egg whites
8 oz
sugar
8
oz
10X sugar
8
oz
hazelnut flour or finely ground hazelnuts
Whip
egg whites to soft peaks, gradually add granulated sugar and whip to stiff
peaks. Fold in sifted 10X sugar,
then hazelnut flour. Pipe 2 –
10” disks onto parchment and bake in a very low oven, 250*F, until crisp and
only slightly browned, about 1 ½ hours.
Buttercream (Swiss or Italian)
8
oz
egg whites
12-16
oz
sugar
20
oz
butter
For
Swiss buttercream, warm whites with sugar to 110*F – 140*F and whip until cool
and stuff before adding butter. For
Italian buttercream, cook sugar to 240*F and incorporate into soft-peak whites.
Whip until cool and stiff before adding butter.
Flavor as desired.
Japonaise Sheets
10
oz
almond flour
2
T
cake flour
1
cup
sugar
1
½ cups
whites
1
cup
sugar
Royal Icing
1
lb
10X sugar
3
egg whites
½
t
cream of tartar
2-3
T
water
Combine
sifted 10X sugar with cream of tartar and egg whites.
With paddle attachment, mix on high speed for about 10 minutes until
light and fluffy. Thin with water to
desired consistency.
Almond Cake II
Yield
– 3 half sheet pans
1
lb
almond paste
26
oz
sugar
2
lb
butter
1
T
almond extract
24
eggs
14
oz
pastry flour
1
t
salt
2
T
baking powder
Petit Four Sponge
14
oz
almond paste
12
yolks
7
oz
sugar
4
eggs
1
t
vanilla
1
t
salt
1
zest of lemon
5
oz
cake flour
Pate a Choux
12
oz
milk
12
oz
water
12
oz
butter
3
oz
sugar
½
oz
salt
1
lb
bread flour
12
eggs
For
cream puffs:
Pipe
1-2” round cream puffs. Bake at
400*F, then lower to 350*F to dry out. Cool
cream puffs completely before filling.
Nougatine Base
5
oz
sliced almonds
8
oz
sugar
½
t
lemon juice
1
oz
butter
Babas
For
the babas:
1 ½ t
dry yeast
1 T
sugar
¼ cup
lukewarm milk
¾ cup
all-purpose flour
1
egg
¼ t
salt
3
T
butter, cut into pieces and softened
½
T
cinnamon
For the Syrup:
½ cup
sugar
1
cup
water
1/3
cup
calvados
For
the glaze:
¼
cup
apple jelly
2 T
calvados
1 T
sugar
Opera Torte
Jaconde
Yield
– 3 ½ Sheet pans
8
oz
granulated sugar
8
oz
egg whites
½
t
cream of tartar
2
¾ oz
granulated sugar
11
½ oz
almond flour
2
¾ oz
pastry flour
2
¾ oz
melted butter
Spray
3 ½ sheet pans and parchment paper. Combine
the eggs and 8 oz of granulated sugar warm over a double boiler to 110*F,
transfer to a mixing bowl and whip to full volume.
Whip the egg whites with the cream of tartar to soft peaks, and then
slowly add the 2 ¾ oz granulated sugar
Opera Torte (continued)
until
stiff peaks form. Sift together the
pastry flour and almond flour. Carefully
fold dry ingredients into the egg mixture alternately with the meringue.
Temper the butter into the batter. DO
NOT OVER MIX! Divide among the 3
pans and spread evenly. Bake at
310*F until set (5 minutes.)
Mocha
Italian Buttercream
12
oz
egg whites
1
lb 8 oz
granulated sugar
6
oz
water
2
lb 4 oz
butter
1
t
lemon juice
½
t
vanilla
1
¾ oz mocha paste
Bring
the sugar and water to a boil and cook to 240*F.
When the sugar reaches 230*F begin whipping the egg whites.
Pour sugar syrup into the whites and whip until cool.
Change to a paddle and add softened butter.
Once the buttercream is made, add remaining ingredients.
(Opera Torte Continued)
Coffee
Simple Syrup
16
oz
strong coffee
8
oz
water
6
oz
granulated sugar
2
oz
brandy
Bring
water and sugar to a boil and remove from heat.
Whisk in coffee and brandy.
Ganache
Filling
18
oz
semisweet chocolate, chopped
12
oz
heavy cream
3
oz
butter
1
½ oz
Kahlua or coffee flavored alcohol
Bring
heavy cream to a boil and whisk in chocolate, butter and Kahlua.
Allow to cool and set.
Opera
Glaze
8
pate glace
3
½ oz
couveture
1
¼ oz
vegetable oil
Heat
together all ingredients over a water bath until 105*F.
Hold at this temperature until ready to use.
To
Assemble
Spread
a thin layer of pate glace on the bottom of one of the layers.
Let set and invert. Brush
with coffee simple syrup and spread a thin layer of mocha buttercream on top.
Place another layer of jaconde on top, brush with simple syrup, and
spread a layer of ganache. Place the
last layer of jaconde on top. Brush
with simple syrup, and spread an even layer of mocha buttercream on top.
Put in freezer and chill for 20 minutes.
Spread the Opera Glaze on top and let set.
Cut with a warm knife and decorate each piece.
Langues de chat
3
½ oz.
butter
3
½ oz.
powdered sugar
3
egg whites
1
t.
vanilla extract
3
½ oz.
pastry flour
Pecan Nuggets
6
oz
whites
12
oz
brown sugar
2
oz
honey
1/8
oz
salt
1
lb 5 oz
pecans pieces
8
oz
coconut
Rugelach
6
oz
butter
6
oz
cream cheese
3
oz
sugar
½
t
salt
1
t
vanilla
2
egg yolks
8
oz
bread flour
Pistachio
Apple Financier
6 oz
whole pistachios
1 1/2 cups
sugar
1 cup
cake flour, sifted
5 oz
butter
1 oz
kirschwasser
2 t
vanilla
8
egg whites
1
apple peeled, cored and grated
1/2 t
salt
Toast and grind pistachios with 2/3 of sugar.
Combine nut mixture with the flour. Brown
the butter. Add the kirsch and
vanilla. Whip the whites to soft
peaks with salt and remaining sugar.
Gently fold in all remaining ingredients by alternating.
Do not over mix. Bake at 350°F
until lightly browned.
Preludes
11
oz
pralinosa (hazelnut paste)
5
½ oz
praline croquant
2
oz
heavy cream
3
yolks
1
lb 10 oz
almond paste
3
oz
pistachio paste
7
oz
eggs
3
yolks
¼
oz
sugar
8
oz
melted butter
Line
½ sheet pan with tart dough and par bake ¾ of the way.
Mix the first 4 ingredients together and spread on the tart dough.
Mix the bottom 6 ingredients together and spread on top of the hazelnut
mixture (may have some extra). Bake
at 350*F until set. Coat with clear
glaze and cover with hazelnut croquant.
Marjolane
Yield
– 2
Chocolate
Chiffon Cake
Yield
– ½ sheet pan
¼
cup
cocoa
¼
cup + 2 T hot
water
¾
cup + 2 T cake
flour
½
cup + 2 T granulated
sugar
¾
t
baking soda
½
t
salt
¼
cup
oil
4
egg yolks
1
t
vanilla
4
egg whites
¼
cup
sugar
Whisk
coca and hot water together. Whisk
egg yolks, oil sugar together. Fold
in dry ingredients. Whisk egg whites
to soft peaks and gradually add the sugar to medium stiff peaks form.
Fold into the egg yolk mixture. Spread
into ½ sheet pan and bake at 325*F until set, 7-10 minutes.
BK 111 – Recipe Index
|
Almond
Cake…………………………………………………………………………...….
24
|
|
Almond
Macaroons……………………………………………………………………….….8
|
|
Almond
Toffee…………………………………………………………………………….…9
|
|
Babas…………………………………………………………………………………….….25
|
|
Banana Cream Pie with
Banana Crust and Caramel Drizzles………………………….…..20
|
|
Banana
Piecrust………………………………………………………………………….…20
|
|
Blondies………………………………………………………………………………….…11
|
|
Blueberry Hot Soufflé………………………………………………………………………22
|
|
Buttercream
(Swiss or
Italian)……………………………………………………...………23
|
|
Cappuccino
Brownies……………………………………………………………...……….13
|
|
Caramel Drizzle
Sauce……………………………………………………………………..20
|
|
Cheesecake…………………………………………………………………………………15
|
|
Chocolate Bourbon
Pecan
Squares…………………………………………………………12
|
|
Chocolate Cheese
Filling………………………………………………………………...…15
|
|
Chocolate Chiffon Pie
Filling………………………………………………………………19
|
|
Chocolate
Crust………………………………………………………………………….…14
|
|
Chocolate Fudge
Cookies…………………………………………………………………....8
|
|
Chocolate Peanut
Butter
Pie……………………………………………………………..…18
|
|
Chocolate
Tart…………………………………………………………………………..….15
|
|
Cinnamon Cream
Pie……………………………………………………………...………..21
|
|
Clafoutis……………………………………………………………………………….……17
|
|
Cocoa Pate’ Sucree……………………………………………………………………...….14
|
|
Cream Cheese
Pastry…………………………………………………………………...…..18
|
|
Date
Bars……………………………………………………………………………...……..9
|
|
Flaky Pie
Dough…………………………………………………………………………....18
|
|
Florentines…………………………………………………………………………….……..7
|
|
Frangipane / Almond
Cream…………………………………………………………….....16
|
|
Fruit
Cobbler………………………………………………………………………………..17
|
|
Ganache………………………………………………………………………………….….23
|
|
Ganache
II……………………………………………………………………………….….23
|
|
Ganache
III…………………………………………………………………………….……23
|
|
Graham Cracker
Crust………………………………………………………………..…….21
|
|
Honey Oatmeal
Cookies……………………………………………………………………..7
|
|
Japonaise…………………………………………………………………………………....23
|
|
Japonaise
II………………………………………………………………………………....23
|
|
Japonaise
Sheets………………………………………………………………………...….23
|
|
Langues de
chat…………………………………………………………………………….26
|
|
Lemon Bar
filling…………………………………………………………………………..13
|
|
Lemon
Bars…………………………………………………………………………...……12
|
|
Lemon
Curd………………………………………………………………………...……...16
|
|
Lemon Pine Nut
Biscotti……………………………………………………………….……8
|
|
Lime
Cream……………………………………………………………………………..…16
|
|
Lime
Curd…………………………………………………………………………….……16
|
|
Linzer Torte
Dough……………………………………………………………………….….7
|
|
Macaroon Turtle
Brownies………………………………………………………...……….11
|
|
Macaroons…………………………………………………………………………….……..8
|
|
Madelienes…………………………………………………………………………………..7
|
|
Marjoliane………………………………………………………………………...…….…..27
|
|
Marzipan…………………………………………………………………………...……….22
|
|
Mealy Pie
Dough………………………………………………………………...…………18
|
|
Mom’s
Brownies………………………………………………………………...………….10
|
|
Mousse……………………………………………………………………………..……….19
|
|
Noissette
Gateau………………………………………………………………………..…..24
|
|
Nougatine
Base………………………………………………………………………...…...24
|
|
Nut Brittle
Bars………………………………………………………………………...…...12
|
|
Opera
Torte…………………………………………………………………………..……..25
|
|
Orange Bar
filling………………………………………………………………...………...14
|
|
Pastry
Cream………………………………………………………………………..….…...14
|
|
Pate a
Choux………………………………………………………………………..….…...24
|
|
Pate Sucree…………………………………………………………………………..……...14
|
|
Peanut Butter
Cookies………………………………………………………………………..8
|
|
Peanut Butter Cream
Pie…………………………………………………………..………..21
|
|
Pear Poaching
Liquid…………………………………………………………….…………17
|
|
Pecan
Diamonds…………………………………………………………………..………...13
|
|
Pecan
Nuggets……………………………………………………………………...……….26
|
|
Pecan Whiskey
Tart………………………………………………………………………...17
|
|
Petit
Four
Sponge…………………………………………………………………….……..24
|
|
Pistachio Apple
Financier…………………………………………………………………..27
|
|
Preludes……………………………………………………………………………………..27
|
|
Pumpkin Brownies with
Cream Cheese Swirl…………………………………….………..10
|
|
Ritz
Carlton
Brownies………………………………………………………………………10
|
|
Royal
Icing………………………………………………………………………………….23
|
|
Rugelach…………………………………………………………………………………….26
|
|
Shortbread…………………………………………………………………………………..13
|
|
Soufflé
Glace………………………………………………………………………………..22
|
|
Straw
berry Chiffon Pie
Filling……………………………………………………...……..19
|
|
White
Chocolate Mousse Filling…………………………………………………..……….19
|
Individual
Pastries
Croquembouche – yield 1 cake
French Wedding Cake
1
recipe nougatine base
1
recipe pate a choux
2
recipes golden caramel
Jordan
almonds
Royal
icing
Napoleon – yield 15 pastries
1
lb 8 oz puff pastry
4
oz fondant or simple icing
simple
syrup for fondant
2
T cocoa powder
2
lb pastry cream
1
T kirsch
Tarts/ Tartlets
1
recipe short dough
1
recipe pastry cream
1
recipe Bavarian
1
recipe lime cream
fresh
fruit
candied
lime zest or meringue rosette
Marjolaine
1
recipe japonaise
1
recipe mousse
1
recipe ganache
1
recipe coffee buttercream
whipped
cream
Petit Four Glace
1
recipe petit four sponge
1
lb 4 oz ganache
1
½ oz buttercream
8
oz marzipan
powdered
sugar
simple
syrup
fondant
coating
white
or dark chocolate for coating
Petit Four Sec
1
lb short dough
14
oz macaroon paste
5
oz raspberry jam
5
oz apricot jam
simple
syrup
coating
chocolate
Pulled
Sugar Work
Basic Equipment:
candy thermometer
pastry brush
stainless
steel strainer
eye dropper
rubber spatula
marble slab
metal spatula
cooling rack
fiber-glass screening
basic sugar studio equipment
four
bulb heating system
fabric
work rack
standard
blow pipe set
alcohol
burner
scissors
paste
food coloring
hot
wire cutters
fan
Ingredients:
the ingredients used in the cooking process are:
pure cane sugar
distilled water
corn syrup
tartaric acid
oiled-based
flavoring or paste food coloring (also may be added when flavored or
one color sugar is desired
Ingredient Functions:
Pure Cane Sugar
Most of the pure cane sugar on the market is 99.8 % pure sucrose
Distilled Water
Distilled
water is used to reduce the sucrose crystals into a syrup without burning or
discoloring the sugar. It is used in
place of tap water to avoid large quantities of minerals sometimes found in tap
water, especially in the city.
Corn Syrup
Corn
syrup is used because it inhibits crystallization by impeding the motion of
sugar and water molecules, which makes it more difficult for the sucrose to
return to its crystallized state. Corn
syrup gives the sugar a flexibility that allows it to be pulled and blown
without the sugar snapping or breaking apart.
Tartaric Acid
Crystallization
also can be impeded by adding a small amount of tartaric acid to the sugar.
In the presence of acid and heat, sucrose is inverted or broken down into
two components: glucose and fructose. The
tartaric acid also gives the sugar flexibility.
Basic Recipe
5 lb
cane sugar
3 lb
distilled water
12 oz
corn syrup
8 drops
tartaric acid
300*F - 315*F final cooking temperature
Cooking Process Prep
All the equipment, utensils and
ingredients used for the cooking process should be assembled and prep acid
before the cooking process begins.
1. In
separate containers, weigh out the appropriate amounts of cane sugar, distilled
water and corn syrup.
2. In
a small containers, mix 1 t of tartaric acid with 6 t distilled water.
3. Fill
a small bowl with distilled water, which is used to wet the natural, bristle
brush
4. Fill
a large bowl with the ice and tap water. The
ice water is used to stop the cooking process after the sugar has reached the
final cooking temperature.
5. Place
the un-oiled marble slab on the table top away from the cooking area, positioned
for easy pouring and place the wire cooling rack close to the marble.
6. Position
all the working utensil near the working area and make certain that the utensils
or equipment that comes into contact are impeccably clean.
Reducing the Sugar
The sugar is reduced by mixing it with
boiling water and stirring with a rubber spatula until all the sugar grains
dissolve to create a clean syrup. Using
a rubber spatula will allow you to feel any undissolved grains of sugar present
in the syrup. Since a single grain
of undissolved sugar at the start of the cooking process can cause an entire
batch of sugar to crystallize, reducing the sugar thoroughly before it is cooked
guarantees a crystal-free batch.
After the sugar is reduced, the syrup can
be cooked immediately or can be sealed in an airtight container and store at
room temperature for up to one week. Before
reusing the container of syrup, it is immersed into a large bowl of hot water
for approximately 10 minutes. When
the syrup is warm, stir vigorously before using.
Cooking Process
Slight caramelization occurs when sugar
is cooked at high temperature. The
faster the sugar reaches its final cooking temperature, the less caramelization
will occur.
1. Pour
the sugar syrup into a saucepan and place it uncovered on top pf the gas range.
Turn the flame on high, but do not allow the flame to extend beyond the
bottom perimeter of the saucepan, and be sure the saucepan is centrally located
over the flame.
2. As
the sugar syrup approaches the boiling point a thin residue will appear across
the top. This residue contains small
amounts of naturally occurring mineral slats such as calcium and carbonate that
are not completely removed during the refining process.
As the syrup rapidly boils, the residue collects together in the center
of the batch surface. Using a small
stainless steel strainer, remove the residue.
3. From
the start of the rapid boil until the sugar reaches 240*F, droplets of dissolved
water and sugar escapes from the surface of the sugar syrup and stick on the lip
and the sides of the pan. The water
form the droplets quickly evaporates, leaving a sugar grain that will fall into
the batch and cause it to crystallize if left unattended.
Using a moist natural bristle brush,
remove the grains from the lip and sides of the saucepan.
Continue to brush every two minutes until the droplets stop escaping from
the batch. Before each brushing, dip
the brush into the bowl of distilled water and squeeze the bristles to remove
any excess water.
NOTE: If the saucepan is covered from the
start of rapid boil to about 235*F, steam from within the saucepan will remove
the majority of the sugar grains. When
the lid is removed, the lip and sides should be brushed to remove all grains.
4. Add
the appropriate amount of corn syrup in the center of the batch but do not stir.
The boiling action quickly blends the corn syrup into the sugar syrup.
The corn syrup can be added safely at any time between 232*F and 242*F.
5. At
270*F, stir the small container of tartaric acid and distilled water to make
sure they are blended thoroughly. At
280*F, use an eye dropper to add the appropriate number of drops.
Add the drops by evenly placing them across the surface of the batch.
6. At
300*F or at the appropriate final cooking temperature, stop the cooking process
by immersing the bottom of the saucepan into a large bowl of ice water for
approximately 3 seconds. After the
saucepan is removed from the ice water, watch the thermometer for 30 seconds.
If the temperature continues to rise, return the saucepan to the ice
water until the temperature stabilizes. Place
the saucepan on top of the range with the flame turned off and let the batch
stand until the majority of the air bubbles in the syrup disappear.
NOTE: Carry-over, the syrup continues to
cook after it is removed from the flame. If
the cooking process is not stopped, the temperature can rise as high as 10* over
the intended final cooking temperature. While
the batch cooks, lightly oil the marble slab and the rubber and metal spatulas.
7.
Remove the thermometer carefully and wipe the bottom of the saucepan with
a damp cloth to remove any carbon that may have accumulated during the cooking
process. The sugar syrup is now
ready to be poured onto the marble.
Pouring Procedures
The hot sugar is poured onto the slab in
two basic shapes. One shape is a
long narrow slab and the other is a circular disc.
Hold the saucepan close to the marble while slowly and evenly pouring the
sugar onto the marble. Use an oiled
spatula to wipe the edge of the saucepan after each pour.
Do not allow the threads of sugar that extend from the edge of the
saucepan to return to the batch.
Slab
Always pour uniform slabs.
This is best accomplished by pouring slowly and steadily.
Before the sugar solidifies, the edge of an oiled metal spatula is used
to lightly score the slab shortly after it has been poured onto the marble.
The score-lines should divide the slab into equal parts.
After the sugar has solidified, carefully remove it from the marble using
an oiled spatula and set it on a wire cooling rack.
After the sugar has cooled it is easily separated at the score marks.
Circular Disk
A circular disk is made by pouring slowly
and steadily in one spot on the marble
slab until the desired size circle is reached.
The edges of the circular disk are smooth, which makes the disk less
fragile and better for storage than pieces from the slab.
When the wire rack cooled sugar has completely cooled, it can be stored
for later use. Plastic storage bags
are ideal for storage.
Storing procedures
Sugar is very hydroscopic, which means it
rapidly absorbs atmospheric moisture. If
the sugar is exposed to high levels of moisture for extended periods, it will
begin to crystallize. Precooked
sugar as well as finished sugar pieces must be stored in airtight enclosures
with moisture absorbing agents.
Initial Reheating
Place the dish of pre-cooked sugar in the
center of the fabric work rack. Using
an electric heating system, turn the bulbs to their highest dimmer switch
setting. While carefully bending the
gooseneck-stem lamps, adjust the beams of the bulbs onto the sugar until the
light completely covers the sugar’s surface.
In order to maintain a uniform temperature, always keep the sugar within
the lighted area during the reheating process.
Heat the sugar dish until it is very pliable; when lifted from the fabric
work rack it should sag in your hand. When
the sugar is supple, turn it over on the rack.
If excessive wrinkles and small cracks appear on the sugar when lifted,
continued heating is necessary.
Adding Color
Heat the reverse side of the sugar dish
until a high gloss shine starts to appear on the sugar surface.
Using a toothpick, add a drop of paste food coloring at the center of the
sugar dish. Continue heating the
sugar until the high gloss shine completely covers the sugar’s surface.
Fold the sugar dish in half being careful not to trap any air bubbles
while folding. The color spread
uniformly throughout the sugar during the aeration process.
A pure white sugar is attained without adding any food coloring.
The white color is accomplished by aerating the sugar until it is fully
opaque.
Aerating the Sugar
Aerating is the procedure used to
circulate air through the sugar by pulling and vesting the hot sugar. The
sugar is transparent as the aeration begin.
As the sugar is pulled and twisted, it changes to a transparent state
then to an opaque are.
The sugar cannot be aerated past the opaque stage without causing
crystallization. As soon as the
sugar reaches the working temperature, quickly but smoothly pull the sugar out
into an even coil, then fold it back into a ball while lifting
and squeezing to remove air bubbles.
The sugar is now ready to pull or blow
into flowers, leaves, figures, swans, roses, etc.
Recipes
for Pulled Sugar
Albert Uster Glucose
1
lb 8 oz
cold water
3
lb
sugar
10
oz
glucose
5
drops
acid solution
20
drops
acid solution
Place
water in a pot; dissolve the sugar in the cold water stirring constantly.
Bring to a boil and remove any scum that rises to the surface.
Add glucose, bring to a second boil, clean the sides of the pot and add
first 5 drops of acid solution. Allow
to boil until the sugar reaches 280*F and add the remaining 20 drops of acid
solution. Continue to boil to 320*F
and pour out onto a lightly oiled marble slab.
Acid
Solution
½
t
cream of tartar
1
T
water
Dissolve
well
Troubleshooting with
Sugar
The
sugar is yellowish:
-
the flame was too high as the sugar boiled
-
the boiling process was often interrupted
-
the boiling time was too long
The
sugar sticks on the marble:
-
the marble was not clean
-
the marble had acid stains on it
-
the marble was not oiled enough
-
too much acid was added to the sugar as it boiled
-
the acid was added too early
-
the sugar was not boiled to a high enough temperature and
therefore contains too much water
The
sugar becomes dull quickly:
-
the sugar has not been cleaned well
-
the pan edges were not washed down well enough during the boiling process
-
the sugar stuck onto the marble or spatula as it was turned out, re-mixed into
the main batch
-
the sugar was pulled too early
-
the sugar was over pulled
-
the sugar became too hot under the warming lamp
-
the sugar was handled with moist hands
-
the sugar was worked in a very humid atmosphere
Specks
can be seen on the sugar as it is pulled:
-
the sugar has not been dissolved well
-
the quality of the sugar was not good so it should be brought up to boil 2-3
times and stored at least one day
before finishing
The
finished sugar piece collapses:
-
too much acid was added to the sugar as it boiled
-
the acid was added to early
-
the sugar was not boiled to a high enough temperature and therefore contains to
much water
The
sugar is brittle and not pliable:
-
not enough acid was used during the boiling process
-
acid added too late during the boiling process
-
sugar was boiled to too high of a temperature
General
Kitchen Procedures
1.
Students are not allowed in lab without an instructor present.
2.
Store food in hotel pan, bain Marie pan and plastic containers, either
with lids or wrapped well in plastic and labeled, (product and date).
Do not store food in original
containers or in aluminum.
3.
Always check to see if there is any of the product already opened before
opening another.
4.
Open boxes of shortening, nuts, etc., by cutting three sides of the box,
making a lid. Scrape down pails of
fondant, shortening and icings to prevent the product from drying out.
5.
Leave bins full; clean them; lids are on at the end of class.
6.
Empty dishwasher; turn off and drain machine; clean out strainer; remove
plate and clean out underneath.
7.
Return items borrowed from another kitchen.
This practice should be kept to an
absolute minimum.
8.
Place all dirty towels in the soiled laundry bus pan.
9.
Save empty plastic containers or their lids.
These can be re-used to store food products.
10.
All
utensils have a place where they should be stored.
Return them to their proper place. If
in doubt, ask your instructor. (a)
metal with metal, (b) plastic with wood
11.
Organize,
clean and lock cage.
12.
Empty,
clean and sanitized containers; store upside down.
13.
Organize
refrigerators.
Clean Up Procedures
Dish
Room
1.
Remove
plates and screen; clean out; drain dishwasher; turn off; clean strainer basket;
wash perforated pan and sink; clean out sink drain.
2.
Make sure
all dishes are clean and organized.
3.
Clean all
shelves and stainless steel.
4.
Mop
floors and wash rubber mat.
5.
Return
all equipment to its proper place.
6.
Throw out
garbage and replace with new bag.
Stove
1.
Clean all
debris off stove tops; check debris catch under stove and for build-up of food;
clean.
2.
Turn off
gas; clean front oven door.
3.
Throw
garbage out; replace with new bag; wash can.
4.
Organize
all shelves; change sheet pans.
5.
Clean
under shelves.
Dry
Storage
1.
Make sure
every item is off the floor.
2.
Place
containers in the correct section.
3.
Clean and
sweep floor.
Refrigerators
1.
Organize
walk-in, label and date food
- put
food in proper places
- condense
food into containers
- dispose
of all old food
- change
sheet trays
- change
fish and chicken bins, make sure they are iced down
- sweep
and mop floors; sweep freezer
- mop
in front of walk-in coolers
2.
Organize
reach-ins, label and date food
- put
food in proper places
- consolidate
food into containers
- dispose
of all old food and food not labeled/dated
- clean
shelves and refrigerator
- all
food is to be on sheet pans
Pot
Washer Area
1.
Clean and
sanitize all pots and equipment.
2.
Make sure
all sinks are clean; clean out sink drains.
3.
Make sure
all equipment is put away.
4.
Boil
water in pots in which sugar was cooked.
Floors
1.
Sweep
thoroughly before mopping; get under stoves, reach-ins, sinks, and tables.
2.
Mop with
clean solution – washing detergent and bleach – including dish room.
3.
Rinse and
dry mops; hang or stand upright mop head up; empty mop bucket.
4.
Clean out
mop basin.
Table
Tops
1.
Each group is to clean and sanitize their own table tops.
During
clean up, the instructor will remain with the class to supervise.
Daily Clean
up Check List
Each instructor will assess the condition of the
kitchen when he/she walks in and not specific exceptions to the norm on the back
of this form.
Dish room
___Drain washer; check under plates; turn off; clean
strainer; wash perforated pan and sink
___Make sure all dishes are clean and organized.
___Clean all shelves and stainless steel.
___Mop floors and wash rubber mat.
___Return all equipment to its proper place.
___Throw out garbage and replace with new bag.
Stove
___Clean all debris off stove tops; clean debris catch
under stove and for build-up of food
___Turn off gas; clean front oven door.
___Throw garbage out; replace with new bag; wash can.
___Organize all shelves; change sheet pans.
___Clean under shelves.
Dry Storage
___Make sure every item is off the floor.
___Place containers in the correct section.
___Clean and sweep floor.
Refrigerators
___Organize walk-in, label and date food
___Put food in proper places
___Condense food into containers
___Dispose of all old food
___Change sheet trays
___Change fish and chicken bins, make sure they are iced
down
___Sweep and mop floors; sweep freezer
___Mop in front of walk-in coolers
___Organize reach-ins, label and date food
___Put food in proper places
___Consolidate food into containers
___Dispose of all old food and food not labeled/dated
___Clean shelves and refrigerator
___All food is to be on sheet pans
Pot Washer Area
___Clean and sanitize all pots and equipment.
___Make sure all sinks are clean.
___Make sure all equipment is put away.
Floors
___Sweep before mopping; get under stoves, reach-in, sinks,
tables.
___Mop with clean solution – detergent and bleach –
including dish room.
___Rinse and dry mops; hang or stand upright mop head up;
empty mop bucket.
___Clean out mop basin.
Table Tops
___Each group is to clean and sanitize their own tabletops,
scales, mixers, and small equipment.
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