Recipe - New England Culinary Institute · Web view10 oz. Corn Starch ½ oz. Salt ½ oz. Lemon...

Almond DoughGrouping: DoughYield: 9 lb. 6 oz.

Ingredient 1 lb. 8 oz. Sugar 2 lb. 4 oz. Butter 12 oz. Eggs 3 lb. 12 oz. Pastry Flour 1 lb. 2 oz. Almond Flour, siftedPreparation

1. Cream together the butter and sugar.2. Slowly incorporate eggs.3. Add flours all at once and mix only until incorporated.

Almond FillingGrouping: FillingYield: 4 pound

Ingredient 1 lb. 12 oz. Almond Paste 14 oz. Butter 14 oz. Sugar 14 oz. Sliced Almonds 8 oz. Graham Cracker crumbs or White Cake CrumbsPreparation

1. Cream almond paste and sugar with a paddle until smooth.2. Add the butter and cream until smooth.3. Add remaining ingredients and mix until smooth.

New England Culinary Institute, 2016 1

Almond Macaroon (Amaretti)Grouping: CookiesYield: 7 lb. 10 oz.

Ingredient 3 lb. 8 oz. Almond paste 2 lb. 8 oz. Sugar 2 oz. Glucose ½ qt. Egg whites

CouverturePreparation

1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before

2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.

3. Bake at 350°F. When cool, glaze and dip bottoms in tempered couverture.

Almond RouladeGrouping: CakesYield: 2 sheet (5 lb. 12 oz.)

Ingredient24 ea. Eggs, Separated20 oz. Sugar

2 lb. Almond flour, Sifted with baking powder ½ oz. Baking powder, Sifted with almond flour To Taste VanillaPreparation

1. Whip yolks with 2/3 of the sugar until ribbon. Whip whites with remaining sugar and vanilla to firm peaks. Alternately, fold whites and flour into yolks. Spread EVENLY on 2 FLAT sheet pans. Bake in a 300°F convection until done.


Almond SpongeGrouping: CakesYield: 2 sheet (8 lb. 14 oz.)

Ingredient 2 lb. Almond flour 2 lb. 4 oz. Sugar 8 oz. Flour 1qt. Eggs 6oz. Butter, Melted 1lb. 12 oz. Egg whitesPreparation

1. Place almond flour, 2 lbs of the sugar, flour, and eggs in a mixer and whip 6 minutes on second speed. Whip whites and 4 oz of the sugar to medium peaks. Fold whites into beaten almond-egg mixture. Fold in melted butter. Spread very evenly onto flat, greased, and papered sheet

2. Bake in a 300°F convection oven until done.

Almond TuileGrouping: Cookies Yield: 4 lb. 8 ½ oz

Ingredient 1 lb. 2 oz. Sugar 4 ½ oz. Cake flour 1lb. 2 oz. Egg whites 1lb. 2 oz. Butter, Melted and hot

14 oz. Almonds, Sliced ½ tsp. SaltPreparation

1. Mix all ingredients together, adding egg whites last. Let stand overnight before using. Drop small spoonfuls in greased pan; spread with a fork.

2. Bake at 350°F on a double sheet pan. Form in baguette pan, almond side out, while hot.


Amaretto MousseGrouping: FillingsYield: 2 pound

Ingredient 1 ½ qt. Heavy cream, whipped and sweetened 5 Sheets Gelatin ½ cup Amaretto

Preparation

1. Bloom gelatin in cold water. Dissolve in Amaretto. Temper whipped cream into alcohol. Use immediately.

American ButtercreamGrouping: Frostings / Icing / GlazeYield: 4 lbs.

Ingredient 2 lb. Butter, room temperature – soft 2 lb. Powdered sugar 1 TBSP. VanillaPreparation

1. Cream sugar and butter until VERY light and fluffy.2. Add vanilla. Cream to desired consistency.


Anadama BreadGrouping: Yeast BreadsYield: 30 pound

Ingredient 7 lb. Warm Water 1 lb. 4 oz. Cornmeal 7 oz. Fresh Yeast 1 lb. 12 oz. Water 4 oz. Oil 2 lb. 10 oz. Molasses 7 lb. Whole Wheat Flour 9 lb. 5 oz. Bread Flour 4 oz. SaltPreparation

1. Use the straight dough method. Soak the cornmeal in warm water to soften before mixing.

Angel Food CakeGrouping: CakesYield: 4 lb. 12 oz.

Ingredient 2 lb. Egg Whites ¼ oz. Cream of Tartar 1 tsp. Salt 1 lb. Sugar 2 tsp. Vanilla Extract 1 tsp. Almond Extract 1 lb. Sugar 12 oz. Cake Flour

Preparation

1. Heat oven to 350°F. Have ready a tube pan, 10X4", but do not grease.2. Sift flour with 1 lb. of sugar. Set aside.3. Beat the egg whites with the cream of tartar and salt until foamy / soft peaks. 4. Gradually add the remaining 1 lb. sugar and continue beating until stiff glossy peaks form.5. Sprinkle flour-sugar method over meringue. Fold in gently just until the flour-sugar mixture

disappears. Fold in the vanilla and almond extract.6. Push batter into ungreased tube pan. Gently cut through batter. Bake immediately for approximately 30-40

minutes.7. Invert on a funnel or on a cooking rack. Let hang until cold. Frost with icing.

VARIATIONS of above:Chocolate Angel Food Cake: use the above recipe except substitute 1/4 cup cocoa for 1/4 cup


of the flour (stir to blend with flour and sugar) and omit almond flavoring.Marble Angel Food Cake: Follow recipe above except omit almond flavoring. Divide batter into two parts. Into one half the batter, fold 2 tablespoons of sifted cocoa. Drop by spoonfuls into pan, alternating white and chocolate batter. Cut through batter several times.

Anise BiscottiGrouping: Cookies Yield: 4 lb. 8 oz.

Ingredient 8 oz. Butter 2 cup Sugar ¼ cup Anise liqueur ¼ cup Anise seed, crushed 3TBSP Cognac 6 each Eggs 5 ½ cup AP Flour 1 TBSP. Baking powder 2 cup Almonds, coarsely choppedPreparation

1. Cream butter and sugar until light. Slowly add eggs, liqueur and cognac. Stir in dry ingredients, adding almonds last. Chill about two hours. Divide dough into five pieces. Form each into a flattened log, 17"X2"X1/2". Bake until golden , about 20 minutes.

2. Cool slightly. Cut 1/2" slices on a diagonal and bake at 300°F until golden, and dry. About 15 minutes.

Applesauce CookiesGrouping: CookiesYield: 14 lb.

Ingredient 4 lb. AP Flour 1 oz. Baking Powder ¼ oz. Salt ½ oz. Baking Soda .43 oz. Cinnamon .20 oz. Cloves 1 lb. 8 oz. Butter 2 lb. 12 oz. Sugar 10 oz. Eggs 3 lb. 8 oz. Apple Sauce

2 lb. RaisinsPreparation

1. Combine flour, baking powder, salt, soda, cinnamon, and cloves together.2. Cream together the butter and sugar.


3. Gradually add eggs -- scrape bowl often.4. Add applesauce and blend.5. Add dry ingredients and raisins -- mix just until incorporated.

Apple Streusel Tart FillingGrouping: FillingsYield: 3 x 9” tarts

Ingredient 3 TBSP. Bourbon or Brandy

½ cup Raisins 1 each Lemon, juiced

6 each Granny Smith apples3 oz Brown sugar3 oz. Granulated sugar

¼ tsp. Cinnamon ¼ tsp. Nutmeg ½ cup Flour 2 oz. Butter, meltedPreparation

1. Peel, core, and slice apples into a bowl with the lemon juice. Combine dry ingredients and toss with apples. Add butter, bourbon, and raisins.

2. NOTE: For some uses, apples may need to be pre-cooked before mixing in other ingredients.

(ADD APPLE TURNOVER FILLING!!)

Apricot GlazeGrouping: Frosting / Icings/ GlazesYield: 1 lb.

Ingredient1 cup Apricot glaze1 cup Water

Preparation

1. Stir together in a small saucepan glaze and water. Bring to a boil. Reheat as needed.2. You may need to add water if glaze is reheated several times, as some of the original water will

cook off.


3. Test on a strawberry to see that desired thickness is reached.

BagelsGrouping: Yeast BreadYield: 7098g. (about 42 bagels)

IngredientSponge:

32 g. Fresh Yeast 2340 g Bread Flour 2450g. Water

Mix and allow to ferment for 1 hour.

Final Dough:

210g. Butter 1820g. Bread Flour 32g. Fresh Yeast 46.5g. Malt Powder 62.5g. Sugar 105g. Salt Preparation

1. Straight dough method. Bulk ferment (floor ferment) 1 hour2. Scale at 160g. and bench rest.3. Shape into bagel shape – place on sheet pans with semolina (or they WILL stick!)4. Cover and retard overnight.5. Fill large Rondo with water and add a good “glug” of molasses – boil.6. Gently place bagels upside down in the boiling water and flip after 20 seconds.7. Drain on wire rack and bake in bread deck oven straight from peel. You will need a lot of semolina!8. Bake with steam in the oven until done.


BaklavaGrouping: Pastries / DessertsYield: ½ sheet pan

Ingredient 1 box Phyllo dough 1 lb. Brown butter, for layering 1 lb. Walnuts, finely chopped 1 lb. Almonds, finely chopped 10 oz. Sugar 2tsp. Cinnamon 1tsp. Ground Cloves

FOR THE SYRUP: Boil then simmer for 20 minutes, let cool. 1 ¾ cup Water 1 cup Sugar ½ cup Honey 1 tsp. Lemon juice 3 each Orange slices 3 each Lemon slices 1 each Cinnamon stick 4 each Whole ClovesPreparation

1. Combine all DRY ingredients.2. Butter 10 sheets of phyllo and cover the base of the 1/2 sheet tray.3. Spread 1/3 of the dry ingredient mixture evenly over the tray, butter 5 more sheets and lay

them over the dry mixture.4. Repeat with 1/3 mixture, repeat with the remaining dry ingredients.5. Place all phyllo buttered dough to the top, score the phyllo dough into triangles and brush with

water.6. Bake at 300°F for 30 minutes.7. Pour cooled syrup over Baklava. Best kept for 2 days.


Banana BreadGrouping: Quick BreadsYield: 32 lb. 8 oz.

Ingredient8 lb. Ripe Bananas8 lb. Sugar

16 each Eggs1 qt. Vegetable Oil1 qt. Buttermilk3 oz. Baking Soda1 oz. Salt3 oz. Vanilla1 oz. Cinnamon8 lb. AP Flour2 lb. Pecans or Walnuts, optional

Preparation

1. Combine bananas and sugar and mix with a paddle until smooth.2. Add the eggs, oil, soda, vanilla, and cinnamon and mix until incorporated.3. Add 1/2 of the flour mix until almost incorporated.4. Add 1/2 of the buttermilk, mix until almost incorporated, stop and scrape the bowl.5. Add remaining flour and mix until incorporated.6. Add the last of the buttermilk and mix until just incorporated, DO NOT OVER MIX.

Banana Bundt CakeGrouping: CakesYield: 9 cups

Ingredient 3 cups AP Flour 2 tsp. Baking Soda ½ tsp. Salt 8 oz. Butter, softened 2 cups Sugar 2 tsp. Vanilla extract 2 each Eggs, room temp. 4 each (1 ½ - 1 ¾ cup) Ripe Bananas 1 cup Sour CreamPreparation

1. Cream butter and sugar. Beat in the vanilla2. Add eggs one at a time, mixing well after each addition.3. Add bananas


4. Add remaining dry ingredients alternately with the sour cream.

Bavarian Cream Grouping: FillingsYield: 6.5 lb. (3 x 8” rings)

Ingredient1 qt. Milk8 oz. Sugar

12 oz. Egg yolks 11 sheets Gelatin 1 ½ qt. Heavy cream Whipped

4 oz. Egg whites Pasteurized ¼ cup Sugar To Taste FlavoringPreparation

1. Bloom gelatin in cold water. Boil milk and half the sugar in a saucepan, stirring. Whip yolks and remaining sugar by hand in a bowl. Temper boiled milk and sugar into yolks and sugar. Return to the stove and cook, stirring constantly until mixture thickens. DO NOT ALLOW TO BOIL!

2. Strain into ice bath and add gelatin. Keep mixture in motion from time to time, until mixture starts to set. Fold in flavoring, whipped cream and the whites (which should be whipped to medium peaks with remaining 1/4 cup sugar). Mixture will set fairly quickly, so have all mise en place ready!

Berry MousseGrouping: FillingsYield: 2200 g.

Ingredient 1000g. Berry Puree 200g. Sugar 12 sheets Gelatin 1000g. Heavy CreamPreparation

1. Heat puree and sugar together until very warm to the touch.2. Bloom gelatin in cold water.3. Warm gelatin to dissolve and whisk into the warm berry puree.4. Place berry mixture into a large bowl over and ice bath and stir occasionally until cool.5. Whip heavy cream to medium peaks and fold into the cooled (but not set) berry mixture.6. Use immediately!


Berry SauceGrouping: SaucesYield: 4 lb. 8 oz.

Ingredient 1qt. Raspberry Puree 3 cup Strawberries, washed, cut in ½

½ cup Raspberry JamOrange Juice to cover

3 cup Granulated Sugar2 TBSP. Fresh Lemon Juice

Preparation

1. Place all ingredients in a pot. Cook to a boil.2. Puree, strain through a chinois. Plate test to adjust thickness.

Bête Noir CakeGrouping: CakesYield: 12 lb. 4 oz. (1 full sheet)

Ingredient 2 each Vanilla Beans 3 ½ cups Water 5 ¼ cups Sugar 4 lb. Dark Chocolate, chopped fine 21 each Eggs, room temp. 7 each Egg Yolks, room temp. Pinch Salt 2 lb. 10 oz. Butter, room temp.

Preparation

1. Split vanilla bean. Combine with water and sugar. Bring to a boil. 2. Place chocolate in metal bowl.3. Pour the vanilla syrup over the chocolate and whisk to form a thick, shiny chocolate sauce.4. Add eggs and yolks, one at a time. Add salt. 5. Add butter gradually, whisking until smooth, shiny and viscous.6. At this point, the batter can be refrigerated for up to 3 days. When using, let come to room temp.7. Prepare flat sheet tray by spraying with pan spray, lining with parchment. Place frame on top of parchment.8. Scrape batter into greased pan.9. Bake until cake center is set and the top has cracked and developed a glossy crust, about 30 minutes for

individual molds.10. Let cool before using.11. Will keep wrapped, at room temp, for 2 days.


Biscotti Grouping: CookiesYield: 12 ½ cups

Ingredient8 ea. Whole Eggs2 tsp. Vanilla Extract2 cup Granulated Sugar5 cup A.P. Flour2 tsp. Baking Powder1 tsp. Salt1 tsp. Cinnamon1 each Lemon, Zested

14 oz. Semisweet Chocolate, chopped fine 2 ½ cup Nuts, rough chopPreparation

1. In kitchen aid with whisk attachment, whip eggs, vanilla and sugar until very light in 2. Combine flour, baking powder and slat. Fold into egg mixture.3. Stir in nuts and chocolate - mixture may be sticky.4. Form into four logs, flouring hands and work surface as needed.5. Place on two parchment lined sheet trays.6. Bake at 325. Low fan until firm to the touch, very light color.7. Cool 1 hour8. Slice 1/2 inch thick. Arrange slices evenly on parchment lined pan.9. Bake at 300 degree on low fan, until light golden brown.10. Cool. Store in sealed container. Will keep approximately 1 week.

BiscuitsGrouping: Quick BreadsYield: 34 lb. 9.6 oz.

Ingredient8 lb. 3 oz. Bread Flour8 lb. 3 oz. Pastry Flour

4 ¾ oz. Salt 13 oz. Sugar 12 oz. Baking Powder 5 lb. 12 oz. Butter 10 lb. 10 oz. Whole MilkPreparation


1. Biscuit Method. Mix all dry together in large mixing bowl. Cut in shortening until it resembles coarse crumbs.

2. Add milk and mix just until it comes together. Roll to ½ inch thickness and cut rounds.3. Egg wash and bake in 325 convection oven.

Blondies Grouping: CookiesYield: 2 full sheet

Ingredient 4 lb. 8 oz. Butter 8 lb. Brown sugar 18 each Eggs 2 TBSP. Vanilla 5 lb. 2 oz AP flour 2 tsp. Salt 1 TBSP. Baking Powder 2 tsp. Salt 2 lb. 4 oz. Butterscotch chips 1 lb. 8 oz. Pecans or walnuts - chopped

Preparation

1. Melt butter. Cool.2. Add melted butter to brown sugar and blend. 3. Add eggs one at a time – add vanilla. 4. Add dry ingredients, then chips and nuts. 5. Stir to incorporate. 6. Spread into pan and bake in 350 deck. Blondies will rise up, then collapse slightly.

Blueberry Pie FillingGrouping: FillingsYield: 12.5 pound

Ingredient7 lb. Blueberries3 lb. Water2 lb. Sugar8 oz. Cornstarch

1/8 oz. Nutmeg 1/8 oz. Lemon Juice

Preparation

1. Bring the water and sugar to a boil.2. Mix the cornstarch with nutmeg, lemon juice and enough water to dissolve.


3. Add to the boiling liquid, when thick, remove from the heat and pour over blueberries.4. Return to the heat and simmer 15 minutes. Cool.

Bran Muffins Grouping: Quick BreadsYield: 18.5 pound

Ingredient2 lb. 4 oz. Bran3 qt. Milk1 lb. 4 oz. Raisins - plumped

10 oz. Oil2 lb. Sugar

24 oz. Molasses 15 each Eggs

3 lb. Bread Flour2 oz. Salt2 oz. Baking Soda

Preparation

1. Combine all liquids into bowl, followed by all dry.2. Mix 1 minute on speed #1 and 10 minutes on speed 3 with paddle.

Brioche #1Grouping: Yeast BreadsYield: 17.5 pound

Ingredient8 oz. Fresh Yeast

12 oz. Sugar2 lb. Butter

16 each Eggs8 each Egg Yolks2 TBSP. Salt

3 lb. Milk4 lb. 8 oz. Pastry Flour4 lb. 8 oz. Bread Flour

Preparation

1. Modified straight dough method.


Brioche # 2Grouping: Yeast BreadsYield: 21 lb.

Ingredient 10 lb. AP Flour 3 ½ oz. Salt

1 lb. 2 oz. Sugar7 ounce Fresh Yeast

55 each Eggs 3 lb. 8 oz. Butter, Soft

Preparation

1. Use the straight dough method. 2. Add butter last, after developing the dough for 7 minutes on

speed # 2.

BrowniesGrouping: CookieYield: 2 sheet pan

Ingredient1 qt. Canola Oil5 lb. 12 oz. Sugar2 oz. Vanilla

32 each Eggs2 lb. 12 oz. AP Flour1 lb. 4 oz. Cocoa Powder, Sifted1 TBSP. Baking Powder1 TBSP. Salt1 lb. 12 oz. Chocolate Chips

Preparation

1. Creaming method. Spread evenly on to 2 flat parchment lined sheet pans and bake on a level deck oven at 350F for about 30 minutes or until the structure is almost set.


Brownies (Fudge)Grouping: CookiesYield: 1 sheet pan

Ingredient 3 lb. 7 ¾ oz. Sugar 1 lb. 12 oz. Butter, melted 10 ½ oz. Dutch Cocoa, sifted 1 lb. 14 oz. Eggs ½ oz. Vanilla Extract 1 lb. 2 oz. AP Flour ½ oz. Baking Powder ½ oz. Salt

Preparation

1. Combine together the melted butter and sugar in mixer with paddle.2. Slowly add the eggs and vanilla, blend.3. Add all dry all at once and mix just until incorporated. Don’t over mix!4. Spread into lined sheet pan and bake in deck oven at 350 until just set – about 25 minutes.5. This brownie will feel quite wet in the center when it is done!

Brown Sugar ShortbreadGrouping: CookiesYield: 5 lb. 8 oz.

Ingredient2 lb. Butter1 cup Brown Sugar

2 tsp. Vanilla 9 cups All Purpose Flour Pinch Salt

Preparation

1. Cream butter, sugar and salt. Add vanilla and blend. Add flour and mix just until a dough forms.2. Roll to ¼ inch thickness between parchment paper. Refrigerate or freeze.


Butter and Chocolate GlazeGrouping: Frostings / Icings / GlazesYield: 3 pound

Ingredient2 lb. Couverture1 lb. Butter, softened

Preparation

1. Melt couverture and add softened butter. Best to use this at 90°F on cakes that will not be refrigerated.

Butter CookiesGrouping: CookiesYield: 55 each – 9 ½ cups

Ingredient 1 ½ cup Room temperature butter 1 ½ cup Sugar

4 each Fresh Eggs2 tsp. Vanilla4 cup Cake Flour1 tsp. Baking Powder1 tsp. Salt2 cup Confectioners sugar, sifted. Reserve

for rolling baked cookiesPreparation

1. Creaming method2. Roll into 1 pound logs and wrap in plastic.


Buttered Honey Oat BreadGrouping: Yeast BreadsYield: 16 lb. 4 oz.

Ingredient3 qt. Water6 oz. Yeast1 cup Honey8 oz. Butter, melted2 lb. Oats2 lb. Whole Wheat Flour5 lb. Bread Flour4 oz. Salt

Preparation

1. Use the straight dough method.

Butterscotch PuddingGrouping: Fillings; Pastry / DessertsYield: 4 ¼ cups (6 servings)

Ingredient 1 ¼ cups Milk 1 cup Heavy Cream 1 cup + 2 TBSP. Brown Sugar 1 tsp. Salt 4 TBSP. Cornstarch ¾ cup Milk 2 each Egg Yolks 1 ½ oz. Butter 2 tsp. Vanilla Extract

Preparation

1. In a large sauce pan, whisk together the 1 ¼ cups milk, heavy cream brown sugar and salt.2. In a bowl, whisk together the cornstarch and milk. Add yolks and whisk.3. Temper the hot milk into the egg yolk mixture and return to the heat, cooking till thick, stirring constantly.4. Strain mixture through a chinois, and whisk in the butter and vanilla.


5. Divide between serving cups. Serve at room temp or refrigerated. Store refrigerated.

CampagnaGrouping: Yeast BreadsYield: 24 lb. 11 ½ oz.

Ingredient 15 lb. Bread Flour

9 lb. Water2 oz. Yeast

4 ¾ oz. Salt 4 ¾ oz. Rye Meal

Preparation

1. Straight Dough Method

Cappuccino MuffinsGrouping: Quick BreadsYield: 44 lb.

Ingredient 13 lb. AP Flour 6 lb. 12 oz. Sugar

3 TBSP. Salt1 cup Baking Powder3 TBSP. Cinnamon

6 lb. 4 oz. Chocolate chips5 qt. Milk

2 ½ qt. Canola Oil2 oz. Vanilla8 oz. Coffee Extract

20 each Eggs 2 oz. Ground Coffee

Preparation

1. Muffin Method


Caramel MousseGrouping FillingsYield: 2295g.

Ingredient 750g. Sugar 100g. Water 30g. Light Corn Syrup 5 g. Vanilla Extract Pinch Salt 500g. Heavy Cream, warmed to room temp. 12 sheets Gelatin 1 qt. Heavy Cream, sweetened, whipped to medium peak

Preparation

1. Soften gelatin in cold water.2. In a large saucepan, combine the sugar, water and corn syrup. Cook to medium amber.3. Whisk in the vanilla and the 500g. heavy cream.4. Whisk in the soft gelatin sheet to dissolve.5. Place caramel mixture in a bowl over ice bath and stir occasionally until cool to the touch.6. Fold in the whipped cream. Use immediately.

Caramel SauceGrouping SaucesYield: 4 ¼ cups

Ingredient2 lb. Sugar

2 ¼ cups Heavy Cream

Preparation

1. Place sugar in a very clean heavy bottomed large stainless pan. 2. Add enough water to create a wet sand consistency.3. Cook over high heat stirring to dissolve sugar. Once boiling, do not stir.4. As sugar boils, occasionally wash sides of pan with cold water and a clean pastry brush to prevent crystals.5. When sugar has reached the desired amber color, remove from heat and carefully add the heavy cream.6. Allow the bubbles to subside and whisk until sugar is dissolved. Transfer to a bain- marie in ice water bath to

cool.


Carrot Cake

Grouping: CakesYield: 6 – 8 inch cakes

Ingredient 1 lb. 8 oz. Sugar 1 lb. 8 oz. Brown Sugar 2 cups Oil 3 cups Eggs 2 lb. 4 oz. AP Flour 1 tsp. Baking Soda 3 TBSP Baking Powder 2 ½ tsp. Salt 1 tsp. Each Cinnamon, Nutmeg, Ginger, Cloves 2 lb. Carrot, shredded 8 oz. Nuts, toasted and chopped (optional)

Preparation

1. Sift all dry ingredients except the sugars2. Combine oil and sugars in a 20qt. mixer with paddle and mix to combine.3. Add eggs and beat on 2nd speed for 8-10 minutes until light.4. Add dry ingredients in three additions, scrape well, and beat on 2nd speed for 10 seconds. 5. Stir in carrots and nuts.

Carrot MuffinsGrouping: Quick BreadsYield: 20 lb.

Ingredient 3 lb. 2 ½ oz. Whole Wheat Flour 2 lb. 2 ¾ oz. AP Flour 5 lb. 3 ¾ oz. Sugar 2 lb. 2 ¾ oz. Oil 2 lb. 7 oz. Eggs 3 lb. 12 ¾ oz. Carrot, shredded 2 oz. Baking Soda ¾ oz. Cinnamon 11 ½ oz. Raisins ¾ oz. Salt


1 ¼ oz. Orange Zest Preparation

1. Creaming Method.

Challah Grouping: Yeast BreadsYield: 22 lb.

Ingredient 2 ½ qt. Water

8 oz. Yeast 12 ½ oz. Brown Sugar 12 ½ oz. Oil 21 each Egg 8 oz. Egg Yolks 12 lb. Bread Flour 3 oz. Salt

Preparation

1. Straight dough method

Cheddar Sesame BreadGrouping: Yeast BreadsYield: 12 lb. 14 oz.

Ingredient2 lb. 13 oz. Warm Water6 oz. Sugar

1 ½ oz. Yeast3 lb. 7 oz. High Gluten Flour2 lb. 5 oz. AP Flour6 each Eggs3 oz. Softened Butter7 oz. Toasted Sesame Seeds2 lb. Small Dice Cheddar

8 oz. Shredded Cheddar 1 ½ oz. Salt

Preparation

1. Combine water, sugar and yeast in 20 qt mixer. Let sit covered for 15 minutes or until bubbly.2. Using the dough hook, add eggs, butter, flours, sesame sees, diced cheddar and salt.3. Mix on speed 1 for 7 minutes.


4. Turn dough out into a lightly sprayed large mixing bowl, cover with plastic and let rest until doubled in size.

5. Scale dough into 24 oz rounds and let rest for 20-30 minutes.6. Form dough into strands and tie a Kaiser knot putting ay cheese that comes out on bottom and

place on parchment lined sheet pans.7. Egg wash and sprinkle each round generously with shredded cheddar.8. Bake in 350-degree oven for 30-40 minutes until golden brown (185 internal temp) and cheese

in melted on top.

Cheese Cake (N Y Style)Grouping: Cakes

Yield: 16 lb. 8 oz. (4 ea. 10” cakes.)

Ingredient 10 lb. Cream Cheese 3 lb. Sugar 4oz. Flour 20 each Eggs 8 each Yolks 3 oz. Lemon Juice 1 oz. Vanilla 1 pt. Cream

Preparation

1. Cream the cream cheese for 10 minutes on first speed – scraping bowl continuously. Add the sugar and flour and blend for 5 minutes.

2. Add the eggs and yolks in slowly into the creamed mixture.3. Add the lemon juice, vanilla, and cream.4. Deposit into 4 - 10" cake pans lined with graham cracker crust that has been pre-baked and cooled. Bake in a

water bath for about 1 hour at 350F.

FLAVORING OPTIONS: White Chocolate, Espresso, Orange, Liqueurs, Nuts, Ginger, etc.

Cheese Filling (for Croissant & Danish)Grouping: FillingsYield: 12.5 pound

Ingredient 10 lb. Cream Cheese 1 lb. 10 oz. Sugar

8 ounce Bread Flour4 each Eggs1 ounce Vanilla

Preparation


1. Cream the cream cheese, sugar, and flour until smooth, no lumps.Do not beat in air.

2. Slowly add the eggs and vanilla. Scrape down.

Cheese Tart FillingGrouping: FillingsYield: 3 lb.

Ingredient2 lb. Cream cheese8 oz. Sugar4 each Eggs

To Taste Lemon To Taste Vanilla

Preparation

1. Cream the cheese. Add sugar and one egg at a time, scraping down the bowl after each addition. Add flavorings.

2. Layer in tart shells with fruit.3. Yield: 3 X 9" tarts or 24 tartlets.

Cheese WafersGrouping: SavoryYield: 2 lb. 8 oz.

Ingredient1 lb. Sharp Cheddar Cheese - grated8 oz. Butter - softened

2 ½ cups All Purpose flour ½ tsp. Salt ¼ tsp. White Pepper ¼ tsp. Cayenne Pepper

Preparation

1. Beat butter until soft and light.2. Add cheese and blend thoroughly.3. Combine flour with salt, white pepper and cayenne pepper and add to butter / cheese mixture.4. Blend well. Form dough into a ball and flatten, wrap in plastic and refrigerate for 30 minutes.5. Roll dough on a floured surface to ¼ inch thick. Cut decorative shapes and bake at 350 degrees for 12-15

minutes or until light golden brown.


Cherry Pie FillingGrouping: FillingsYield: 13.25 pound

Ingredient3 lb. 4 oz. Water2 lb. Sugar

10 oz. Corn Starch½ oz. Salt½ oz. Lemon Juice

7 lb. Cherries

Preparation

1. Bring water and sugar to a boil.2. Mix together cornstarch, salt, lemon juice, and a little cold water to form a slurry.3. Add to step # 1.4. Remove from the heat and pour over the cherries.5. Return to the heat and simmer 15 minutes.6. For Cobbler: reduce starch to 7 oz.

Chocolate Almond MacaroonsGrouping: Cookies Yield: 2 lb. 12 oz.

Ingredient1 lb. Almond Paste1 lb. Granulated Sugar1 cup Sifted Cocoa powder6 oz. Egg Whites

Preparation


1. Break up pieces of almond paste and place in kitchen aide. Begin to beat with paddle. Slowly add sugar, and continue to paddle until fine grains.

2. Add sifted cocoa powder, beat slowly. Slowly add 2 oz of egg whites, and mix.3. Add final amount of whites, mix, batter should be smooth. Pipe with a #6 plain tube tip on to

sheet tray with parchment about the size of a ½ dollar.4. Let sit for 15 minutes. Sift powdered sugar on top. Bake at 315 degree until the edges firm up.

Chocolate Bavarian CreamGrouping: FillingsYield: 4 pound

Ingredient6 each Egg yolks, pasteurized5 ounce Sugar1 pound 2 ounce Semi-sweet chocolate, chopped2 quart Heavy cream, whipped2 ounce Brandy2 teaspoon Vanilla2 ounce Powdered sugar

Preparation

1. Whisk the yolks and sugar until well blended. Place the chopped chocolate in a large bowl. Heat 2 3/4 cup of cream to a gentle boil. Temper the cream into yolks and cook this mix until it thickens, about 5-7 minutes. Strain the custard into the bowl containing the chocolate and whisk until the chocolate is melted and smooth. Place bowl over ice water and chill.

2. Beat 1 quart of cream to soft peaks and add brandy. Whip to medium peaks. Fold 1/3 of the whipped cream into cooled chocolate mixture, then fold in remaining cream. Beat remaining cream to medium peaks and add powdered sugar and vanilla. Pipe this whipped cream in the center of each ring as shown by the Chef. Pipe the Bavarian mixture on top of this and level off the top with an offset spatula.

3. Freeze for a minimum of four hours or overnight.

Chocolate BiscottiGrouping: Cookies Yield: 2 lb. 3 oz.

Ingredient3 each Eggs1 cup Sugar1 tsp. Vanilla4 oz. Semi-sweet chocolate, finely grated

¼ cup Espresso 1 ¾ cup AP Flour 1/3 cup Dutch process cocoa

1 tsp. Baking soda¼ tsp. Salt

5 oz. Almonds, Whole, unbleached and toasted


Preparation

1. Ribbon eggs, sugar, and vanilla. Sift together dry ingredients and mix with chocolate. Add dry to egg mix and stir in almonds last. Form logs about 22" long.

2. Bake at 350°F for 35 - 40 minutes. Cool slightly and cut on diagonal in 1/2" slices. Bake again at 300°F for about 40 minutes until dry.

Chocolate CakeGrouping: CakesYield: 16 lbs. 15.5 oz.

Ingredient5 lb. Sugar1 lb. Butter1 lb. High ratio shortening, Sweetex or Quik- Blend3 lb. Eggs, Beat by hand before adding1 oz. Vanilla2 lb. 12 oz. Milk1 lb. Dutch process cocoa powder2 lb. Cake flour2 oz. Baking powder1 lb. Bread flour

½ oz. Salt

Preparation

1. Mix together cocoa, cake flour, baking powder, bread flour, and salt and THEN sift. Use creaming method for cakes. Fill pans 1/2 to 2/3 full, no more.

2. Bake rounds in 300°F deck.

Chocolate Cake (Vegan)Grouping: CakesYield: 20 cupcakes (#12 scoop)

Ingredient 2 cups Water 1 cup Oil 1 TBSP. Vanilla Extract 3 cups AP Flour 2 cups Sugar ½ cup Dutch Processed Cocoa, sifted 2 tsp. Baking Soda 1 tsp. Salt

Preparation


1. Whisk together all the liquids in a bowl.2. Combine together all the dry ingredients and make a well in the center.3. Add the liquid to the dry and whisk until smooth.4. Bake at 350 deck / 325 convection until springy.

Chocolate Chiffon CakeGrouping: CakesYield: 8 lb. 10 oz.

Ingredient 16 each Egg yolks

5 oz. Sugar, For yolks1 lb. 4 oz. Oil1 lb. Water1 lb. 3 oz. Cake flour

12 oz. Dutch process cocoa powder1 lb. Sugar, For dry ingredients2 tsp. Baking powder1 tsp. Baking soda

24 each Egg whites1 lb. 5 oz. Sugar, For whites

Preparation

1. Ribbon yolks and sugar. Slowly drizzle in oil, then water.2. In a large mixer, place the dry ingredients. Gradually mix yolk/sugar/oil/water mixture into dry

ingredients with the paddle, scraping down frequently.3. In a third bowl, whip whites, adding sugar in three installments, to stiff peaks. Fold whites by

hand into the rest of the ingredients.4. Pan. Fill pans no more than 2/3 full. Bake immediately in a 350°F deck for rounds and a 300°F

convection oven for sheets.

Chocolate Chip Cookies Grouping: CookiesYield: 10 lb.

Ingredient 2 lb. 8 oz. AP Flour 1 lb. 12 oz. Butter 1 lb. Sugar 1 lb. 5 oz. Brown Sugar ½ oz. Salt ½ oz. Baking Soda 12 ¾ oz. Eggs ¾ oz. Vanilla 2 lb. 7 oz. Chocolate Chips


Preparation

1. Creaming method for cookies.

Chocolate Chip Oatmeal CookiesGrouping: CookiesYield: 21 lb.

Ingredient2 lb. 8 oz. Sugar2 lb. 8 oz. Brown Sugar1 lb. 8 oz. Butter2 lb. Shortening

18 each Eggs2 TBSP. Vanilla3 lb. 10 oz. AP Flour

1 ½ TBSP. Salt 1 ½ TBSP. Baking Soda

2 lb. 6 oz. Oatmeal4 lb. 8 oz. Chips

Preparation

1. Creaming method for cookies.2. Mix a little longer after adding flour & oats. See Chef.

Chocolate Chocolate Chip Cookies (Double Chocolate Chip)

Grouping: CookiesYield: 22 lb. 10 oz.

Ingredient4 lb. Sugar2 lb. Brown Sugar4 lb. Butter2 lb. Eggs2 oz. Vanilla1 lb. 10 oz. Cake flour1 lb. 2 oz. Bread flour1 lb. 12 oz. Natural Cocoa2 oz. Baking soda3 lb. White morsels3 lb. Dark morsels


Preparation

1. Use the creaming method. This mixture will be very soft. To prevent over-spreading, mix longer once all dry ingredients have been added.

Chocolate Krinkle CookiesGrouping: CookiesYield: 12 lb.

Ingredient2 lb. Butter4 lb. Sugar

20 each Eggs4 TBSP. Vanilla2 lb. 10 oz. Cake Flour, sifted1 lb. Cocoa, sifted1 TBSP. Salt

1 ½ ounce Baking Powder

Preparation

1. Cream together butter and sugar with no lumps.2. Add the eggs and vanilla.3. Sift together dry ingredients, add to the mixture. DO NOT OVERMIX.4. Roll into balls. Roll in powdered sugar. Bake.

Chocolate Lava CakeGrouping: CakesYield: 3 lb. 14 oz.

Ingredient14 ounce Butter10 ounce Semi-sweet Chocolate, chopped fine

3 ounce Unsweetened Chocolate, chopped 8 each Eggs8 each Yolks7 ounce Cake Flour, sifted9 ounce Powdered Sugar, sifted

Preparation

1. Spray aluminum cups and place on sheet tray with parchment paper.2. Melt chocolate and butter over double boiler.3. Mix eggs and yolks. Do not over whip


4. Stir in egg/yolk mixture, mix in sifted dries. Do not over mix.5. Portion in molds up to first line.6. Wrap, label and date. Refrigerate

Chocolate Meringue CookiesGrouping: CookiesYield: 3 lb. 13 oz.

Ingredient 10 ½ oz. Egg whites 1 lb. 12 oz. Sugar 8 ½ oz. Water 14 oz. Semi sweet chocolate


1. Melt chocolate over double boiler. Bring 3 1/2 oz. Sugar and water to a boil. Cook to 240°F. Whip remaining sugar and whites to a snow. Pour sugar syrup into whites. Fold into couverture.

2. Pipe s-shape meringues on a sheet pan. Bake at 350°F.

Chocolate Mint Chip CookiesGrouping: CookiesYield: 28 lb. 6 oz.

Ingredient4 lb. 8 oz. Butter3 lb. Brown Sugar2 lb. 10 oz. Sugar

6 lb. Eggs ¼ cup Vanilla ½ cup Peppermint Extract 5 lb. 10 oz. AP Flour 12 oz. Cocoa 2 oz. Baking Soda ½ oz. Salt 5 lb. Chocolate Chips


Preparation

1. Use the creaming method for cookies.2. VARIATION: Chocolate Hazelnut Chips - Replace peppermint with water and replace 1 lb of

chocolate chips with chopped toasted hazelnuts

Chocolate Mousse for CakesGrouping: FillingsYield: 17 lbs. 9 oz.

Ingredient5 qt. Heavy Cream, whipped to medium peaks5 lb. Semi-Sweet Chocolate, Melted

16 each Eggs, Pasteurized 16 each Egg Yolks, Pasteurized 16 each Gelatin Sheets 2 ½ oz. Crème de Cocoa 2 ½ oz. Brandy

Preparation

1. Melt Chocolate. Bloom gelatin and dissolve in alcohol. Whip eggs and yolks over water bath to 115° F. Whisk in gelatin, then chocolate. Fold in whipped cream.

2. Yield: 6 X 9 " Rings.

Chocolate Mousse for DessertsGrouping: FillingsYield: 4 lb. 8 oz.

Ingredient4 each Egg yolks, Pasteurized4 each Eggs, Pasteurized1 lb. 4 oz. Semi-sweet chocolate, Melted2 lb. 8 oz. Cream, Whipped 1 oz. Brandy2 oz. Crème de Cocoa, Light

Preparation

1. Melt chocolate. Whip eggs and yolks over water bath to 115°F. Whisk in chocolate. Fold in


whipped cream.2. Yield: 4 x 8 " Cakes

Chocolate Pots de CrèmeGrouping: Pastries / DessertsYield: 1 lb. 9 oz.

Ingredient8 oz. Semi-sweet chocolate, Chopped

12 oz. Whole milk3 each Eggs, Pasteurized2 oz. Sugar

Rum, a drizzlePreparation

1. Heat milk just to the boiling point. 2. Place all other ingredients in food processor or blender. 3. When the milk reaches temperature, pour into the chocolate and blend for several minutes

until the chocolate is melted and the mix is smooth.

Chocolate RollGrouping: CakesYield: 7 lb. 11 oz. (2 sheets)

Ingredient2 lb. Semi sweet chocolate8 oz. Water

32 each Eggs, Separated1 lb. 14 oz. Sugar

Preparation

1. Melt chocolate with water. Whip yolks with 2/3 of the sugar. Whip whites with remaining sugar to medium peaks. Fold chocolate into yolks. Add whites.

2. Spread EVENLY in 2 FLAT sheet pans.


3. Bake in 300°F convection oven until done.

Chocolate Rolled CookiesGrouping: CookiesYield: 15 pound

Ingredient2 lb. 12 oz. Butter3 lb. 8 oz. Sugar1 TBSP. Salt

11 oz. Eggs 11 oz. Milk 1 ½ oz. Vanilla Extract

6 lb. 10 oz. Cake Flour6 oz. Cocoa Powder (Dutch process)3 oz. Baking Powder

Preparation

1. Creaming method. Sift cocoa powder with cake flour. Pat onto sheet pan, wrap, and refrigerate overnight.

Chocolate Sandwich CookiesGrouping: cookiesYield: 4 cups

Ingredient 1 ¼ cups All-Purpose Flour ¾ cup Dutch Processed Cocoa Powder

1 tsp. Baking Soda ¼ tsp. Salt ¼ tsp. Baking Powder 1 ½ cups Sugar – plus extra for flattening cookies 5 oz. Unsalted Butter – room temp. 1 ea. Egg 1 tsp. Vanilla Extract.

Preparation


1. Creaming method. 2. Roll dough out in sugar to ¼ inch thick. Cut with a 2 inch round cookie cutter.3. Bake at 325 degrees in convection oven – rotating after 4 minutes. They will need 7-9 minutes total baking time.4. Place filling (your choice) in pastry bag and pipe about 1 tablespoon of filling onto the flat side of half of the

cookies. Place remaining cookies on top and gently press on each to squeeze the filling just to the edge.

Chocolate Satin Filling Grouping: FillingsYield: 5 pound

Ingredient2 lb. Semi-sweet chocolate, Melted to 110°F3 lb. Heavy cream, Whipped to VERY soft peaks

Preparation

1. CAUTION. This mix can be very tricky. Read carefully.2. Temper cream into chocolate, whisking vigorously. Work quickly. Have mise en place ready as

mixture sets very quickly. DO NOT OVER WHIP, or mixture will turn into chocolate butter.

Chocolate SprayGrouping: Frostings / Icings / GlazesYield: N/A

Ingredient 1 Part Cocoa Butter 1 Part Melted Butter

Preparation

1. Chop cocoa butter and chocolate. You can use white, semi-sweet, or milk chocolate. Melt slowly over a double boiler. No steam.Ask chef for spray gun


Chocolate Sugar DoughGrouping: CookiesYield: 10 pound

Ingredient2 lb. 4 oz. Butter, Softened2 lb. 4 oz. Powdered sugar, Sifted

10 each Eggs 12 oz. Dutch processed cocoa powder, Sifted

3 lb. 6 oz. AP Flour, Sifted

Preparation

1. Sift together cocoa and flour.2. Cream butter and sugar.3. Slowly incorporate eggs.4. Add cocoa and flour all at once and mix only until incorporated.

Chocolate Tart FillingGrouping: FillingsYield: 4 lb. 6 oz.

Ingredient 1 lb. 5 oz. Semi-Sweet Chocolate 2 ¼ cup Heavy Cream

1 cup Milk3 each Eggs

Raspberry JamPreparation

1. Melt chocolate over a water bath.2. Scald milk and cream. Allow to cool slightly. Temper into eggs. Add chocolate to warm egg 3. Place in a 2/3 baked tart shell. Bake in deck oven at 300F for about 20 minutes.4. Yield: 3 X 9 " tarts or 24 tartlets.


5. VARIATION: Spread a thin layer of raspberry jam on the bottom of each pre-baked tart shell.

Chocolate Tuile PasteGrouping: CookiesYield: 2 lb.

Ingredient8 oz. Butter, soft8 oz. Powdered sugar, sifted1 cup Egg white, room temperature1 tsp. Vanilla extract6 oz. Bread flour, sifted

2 ½ oz. Dutch processed cocoa powderPreparation

1. Cream butter and sugar until very light. Incorporate vanilla and egg white slowly. Add flour and cocoa all at once until JUST incorporated. DO NOT OVER MIX. Use for dark pattern on ribbon sponge.

2. VARIATIONS:For Vanilla Tuile Paste: Use 8 oz. Cake flour for 6 oz. Bread flour and 2 1/2 oz. Dutch processed cocoa powder.

*Note: This recipe is for dessert use only – not to be used for Ribbon Sponge stencil! Not flexible enough.

Chocolate Whipped CreamGrouping: Frostings / Fillings / GlazesYield: 2 quart

Ingredient1 cup Semi-sweet chocolate, Melted and hot1 qt. Heavy cream, Whipped to VERY soft peaks

Preparation

1. See Chef for demonstration.


2. Place melted chocolate in a bowl large enough for the cream. Temper soft whipped cream into melted chocolate with vigorous whisking motion. Work quickly and have all mise en place

CiabattaGrouping: Yeast BreadsYield: 9 lb. 14 oz.

IngredientSPONGE: Day 1

1 lb. 10.5 oz. Bread Flour1 lb. 10.5 oz. Water

¼ oz. Yeast, Scant amount

DOUGH: Day 22 lb. 6 oz. Water4 lb. Bread flour

2 ½ oz. Salt ½ oz. Yeast

Preparation

1. Develop 5-7 minutes.2. Proof in bowl, punching and turning every hour for 3 hours.3. After third rising, scale into approximately eight 18 oz. Pieces.4. Proof for 45 minutes to one hour.5. Bake at 425 - 450 °F in a convection oven.

Citrus TartGrouping: FillingsYield: 4 lb. 2 oz.

Ingredient8 oz. Orange juice8 oz. Lemon juice9 each Eggs3 each Egg yolks2 cup Cream

1 lb. Sugar

Preparation


1. Mix all ingredients and strain into pre-baked tart shells.2. Bake until custard sets.3. Yield: 3 X 9 “ flans

Cocoa Angel Food CakeGrouping: CakesYield: 5 ¼ cups

Ingredient 2 cups Egg Whites – room temperature 4 TBSP. Dutch Processed Cocoa Powder ¼ cup Boiling Water 2 tsp. Vanilla Extract 1 ¾ cups Granulated Sugar - divided 1 cup Cake Flour – sifted ¼ tsp. Salt 2 tsp. Cream of Tartar

Preparation

1. Pour boiling water onto the cocoa powder – whisk.2. Add vanilla and whisk to combine. Allow to cool.3. In a separate bowl, whisk together ¾ cup sugar, sifted cake flour and salt. Set aside.4. In bowl of mixer with the whisk attachment, beat egg whites until foamy.5. Add cream of tartar and beat until soft peaks form.6. Gradually beat in the remaining 1 cup of sugar, and beat until stiff peaks form.7. Remove 1 cup of the beaten egg whites and whisk into the cocoa powder mixture to lighten.8. To the remaining egg whites, gradually sift the flour mixture over and fold in.9. Fold in the cocoa mixture last and gently blend.10. Pour batter into ungreased tube pan and run a knife through to break any air gaps.11. Bake in 350 degree deck oven for about 45 minutes.

Cocoa SauceGrouping: SaucesYield: 2 lb. 14 oz.

Ingredient1 lb. Corn Syrup4 oz. Butter


8 oz. Sugar8 oz. Cocoa Powder (Cocoa Barry)

10 oz. WaterPreparation

1. Bring the first three ingredients to a boil2. Mix in the cocoa powder.3. Add the water and emulsify immediately.

Coconut MacaroonsGrouping: CookiesYield: 10 lb. 14 oz.

Ingredient1 lb. 2 oz. Almond Paste5 lb. Sugar2 lb. 12 oz. Macaroon Coconut1 qt. Egg Whites

Preparation

1. Cream the sugar and almond paste. Add the coconut.2. Gradually add the egg whites.3. Heat over a steam bath. Dress out with a star tube.

Coconut Tart Grouping: FillingsYield: 6 lb. 12 oz.

Ingredient2 qt. Cream

12 each Egg yolks6 each Eggs1 lb. Sugar

1/3 cup Rum1 lb. Coconut

Preparation

1. Mix together eggs, yolks, and sugar. Add remaining ingredients.2. Bake at 325°F until set.3. Yield: 3 X 10 " tarts


Congo BarsGrouping: CookiesYield: 8 lb. 13 ¾ oz.

Ingredient1 lb. 12 oz. AP Flour2 oz. Baking Powder2 tsp. Salt

15 ¼ oz. Butter2 lb. 9 oz. Brown Sugar1 lb. Eggs2 oz. Vanilla1 lb. 9 oz. Chocolate Chips

12 ½ oz. Pecan Pieces

Preparation

1. Cream butter and sugar 5 minutes, add the eggs slowly, scraping often.2. Add sifted dry ingredients, fold in chips and nuts.

Corn Muffins or BreadGrouping: Quick BreadsYield: 22 pound

Ingredient2 lb. 8 oz. Sugar6 cup Oil1 qt. Eggs2 lb. 8 oz. Water2 lb. 8 oz. Milk6 lb. 8 oz. AP Flour8 oz. Baking Powder2 lb. 6 oz. Cornmeal1 oz. Salt

Preparation


1. Muffin Method

Cream Cheese Icing for Carrot CakeGrouping: Fillings; Frostings / Icings/ GlazesYield: 8 lb. 8 oz.

Ingredient5 lb. Cream cheese

2 lb. Powdered sugar 1 lb. 8 oz. Butter, Softened

1 tsp. Vanilla

Preparation

1. Cream the sugar and cream cheese in the 20 quart bowl. Cream butter and vanilla in the mixer. Combine and beat for about 2 minutes. Scrape down frequently throughout, as this mix is susceptible to lumping.

Crème Anglaise Grouping: SaucesYield: 2 qt.

Ingredient1 qt. Milk1 qt. Cream7 oz. Sugar

24 each Egg yolks1 each Vanilla bean, Split

Preparation

1. Heat milk and cream with vanilla. Whip together yolks and sugar. Temper milk and cream into yolks slowly. Return to low heat.


2. Stir constantly until the mixture thickens and coats the back of a spoon.3. Strain and cool on an ice bath.

Crème BruleeGrouping: Pastries / DessertsYield: 3 lb.

Ingredient 12 each Egg Yolks 8 oz. Sugar 1 qt. Cream 1 each Vanilla Bean

Preparation

1. Heat cream with Vanilla. Temper into yolks and sugar. Strain and skim top of liquid. Pour into cups. Remove any bubbles from the top of each cup. Bake in a water bath until se

2. Sprinkle tops with sugar and burn with torch

Crème CaramelGrouping: Pastries / DessertsYield: 9 lb. 13 oz. (22 each)

Ingredient¼ ounce Salt

2 ounce Grande Marnier1 each Orange, Zest1 each Lemon, Zest

½ ounce Vanilla 2 ½ quart Milk 1 lb. 9 oz. Sugar 20 each Eggs

Preparation

1. Prepare soup cups that have 2 oz of caramelized sugar in the bottom. Scald the milk with salt, Grande Marnier, zest, and vanilla.


2. Temper in eggs and sugar. Strain.3. Pour into the prepared soup cups.4. Bake in the deck oven, at 325°F, in a water bath until set. The water level should be half way

up the cups. DO NOT OVERBAKE.5. FOR TEA-INFUSED CRÈME CARAMEL:

Replace the Grand Marnier with 3 T of loose tea (preferably Earl Grey), then scald the milk, salt, zest, and vanilla. Add the loose tea and let steep for 3-5 minutes. Temper in the eggs and sugar. Strain out tea. Proceed to step #3.

Crème ChantillyGrouping: Frostings / Icings / GlazesYield: 2 lb. 8 oz.

Ingredient1 qt. Heavy Cream, cold1 cup Granulated Sugar

½ each Vanilla Bean, split, save pod1 TBSP. Vanilla Extract

Preparation

1. Chill kitchen aid bowl.2. Mix all ingredients using the whip attachment at highest speed. Mix until peaks are firm.3. Keep in small bowl cold.

Crème ParisienneGrouping: FillingsYield: 3 lb.

Ingredient1 lb. Semi-sweet coverture, chopped2 lb. Heavy cream

Preparation

1. Bring cream to a boil. Pour over chopped chocolate and stir until smooth.2. Refrigerate. Once chilled, whip to consistency.


CrepesGrouping: Pastries / DessertsYield: 2 lb. 12 oz.

Ingredient1 lb. AP Flour8 oz Milk1 lb. Water (or orange Juice)8 each Eggs2 oz. Butter1 tsp. Salt

1 tsp. Sugar 4 each Orange Zest

Preparation

1. Blend all ingredients together and strain.

Crimson PieGrouping: FillingsYield: 3 lb. 12 oz.

Ingredient½ cup Orange Juice¼ cup Orange Zest

8 cup Blueberries8 cup Cranberries, Chopped3 cup Sugar

½ cup Cornstarch

Preparation

1. Combine all ingredients and cook over a simmering heat until thickened.2. The filling will make 3 double crusted pies.


CroissantGrouping: Laminated DoughYield: 25 pound

Ingredient 2 ½ oz. Fresh Yeast 6 lb. Milk 1 lb. Water 12 lb. AP Flour 3 ¾ oz. Salt 12 oz. Sugar

ROLL-IN BUTTER:5 pound Butter

Preparation

1. Use the straight dough method.2. Mix 2 minutes on speed # 1, check consistency.3. 6 minutes on speed # 1. Do not develop the dough.4. VARIATION: WHOLE WHEAT: Substitute for flour above.

4 lb Whole Wheat Flour4 lb Bread Flour4 lb Pastry Flour

Danish Pastry Grouping: Laminated Dough Yield: 26 lb.

IngredientDETREMPE:

5 oz. Fresh Yeast1 lb. Sugar4 lb. Milk5 lb. Pastry Flour7 lb. 8 oz. AP Flour3 TBSP. Salt

24 each Eggs3 TBSP. Vanilla Extract1 TBSP Cardamom3 each Oranges, Zest only


2 each Lemons, Zest onlyBEURRAGE:

5 lb. Butter

Preparation

1. Use the straight dough method. Continue to mix on speed # 1 for 4 minutes after adjustment.

Date and Oat Crumble TartGrouping: FillingsYield: 1 tart

Ingredient1 each Lemon zest5 oz. Dates, dried and chopped3 each Apples, diced

¼ cup Water1 tsp. Vanilla extract

TOPPING:3 oz. Rolled oats4 oz. Butter4 oz. Brown sugar4 oz. Flour

Preparation

1. For Topping:Cut butter into flour. Mix in sugar and oats. Mix should be very crumbly.

2. In a separate pan, place lemon zest, dates, apples, water, and vanilla. Cook to soften. Cool.3. For Tart:

Spread cooled date mixture into half-baked shell. Sprinkle with topping and bake in 350°F deck.

Date Nut Bread Grouping: Quick BreadsYield: 22 lb.

Ingredient5 lb. Brown Sugar2 lb. 8 oz. Shortening5 oz. Salt

35 each Eggs, slightly beaten5 oz. Baking Soda

1 ½ gallon Water 10 lb. Bread Flour 2 lb. 8 oz. Whole Wheat Flour

5 oz. Baking Powder2 TBSP. Cardamom

½ tsp. Nutmeg½ tsp. Clove


1 tsp. Cinnamon 10 lb. Dates, chopped

5 lb. Walnuts / Pecans, choppedPreparation

1. Cream together the brown sugar, shortening, and salt.2. Add the eggs.3. Dissolve baking soda in the water. Add alternately with the flour mixture.4. Add the dates and nuts last.

Diplomat Cream (Mousse)Grouping: FillingsYield: 4 lb.

Ingredient2 lb. Pastry Cream, conditioned2 lb. Heavy cream, whipped5 leaf Gelatin, bloomed

¼ cup LiqueurPreparation

1. Melt gelatin into liqueur. Temper pastry cream into warmed gelatin and whisk to avoid gelatin lumps. Gently fold in whipped cream.

VARIATIONS:For flavored mousses, temper appropriate flavorings into pastry cream and proceed as usual.Suggested flavorings: hazelnut paste, espresso, orange juice, caramel sauce, peanut butter, etc.

Egg WashGrouping: Misc.Yield: 3 cup

Ingredient 10 each Egg

8 ounce Milk1 pinch Salt

Preparation


1. Whisk together.

Espresso BiscottiGrouping: CookiesYield: 10 lb.

Ingredient3 lb. AP Flour1 oz. Baking powder

½ oz. Salt1 lb. Butter, chilled and chopped1 lb. Almonds

3 ¼ oz. Espresso beans, roughly ground in food processor 1 lb. 7 oz. Eggs 1 lb. 12 oz. Sugar 8 ¾ oz. Espresso

Chocolate, temperedPreparation

1. Sift flour, baking powder, and salt together.2. Place sifted ingredients in mixture with paddle. Add butter and mix until butter is in small pea

size chunks.3. In another mixer, ribbon eggs and sugar. Put ribboned egg mixture in mixer with dry

ingredients. Pour in espresso and mix only until incorporated.4. Put almonds and ground beans in last.5. This mix will be rather wet. Separate mix into four portions and roll with a lot of flour into 2"

wide logs.6. Bake at 350°F until firm. Cool slightly.7. Slice on a diagonal, into 1/2" slices and bake again until dry. Cool. Dip in tempered chocolate.

False Buttercream (for piping practice)Grouping: Frostings / Icings / GlazesYield: 17 lb.

Ingredient 6 lb. 4oz. AP Shortening 10 lb. Powdered Sugar


5 oz. Water 7 oz. Light Corn Syrup

Preparation

1. Sift powdered sugar and blend into shortening2. Add water and corn syrup and blend

Store Airtight

FinanciersGrouping: PastriesYield: 2 lb. 8 oz.

Ingredient 8 oz. Butter, melted 7 oz. Almond Flour ¾ cup. Sugar 1 ½ cups Powdered Sugar 9 each Egg Whites 1 TBSP. Vanilla Extract ¾ cup AP Flour ½ tsp. Salt

Preparation

1. Combine almond flour, sugars, egg whites and vanilla extract.2. Stir in the flour and salt – blend until smooth.3. Stir in the melted butter and blend until combined.4. Chill overnight.5. Divide between greased molds, filling ¾ full.6. Bake at 350 until golden brown and firm to the touch.

Florentine Grouping: Candies / ConfectionsYield: 2 sheets (very thin sheets)

Ingredient6 oz. Sugar

4 ½ oz. Cream 2 ½ oz. Butter 3 ½ oz. Glucose 17 ½ oz. Almonds, sliced 2 oz. Honey


Preparation

1. Place sugar, cream, butter, and glucose in a pot and bring to a boil. 2. Add nuts and honey. 3. Spread very thin on parchment paper.4. Bake at 350°F. 5. Cut immediately. 6. When cool, dip in tempered chocolate.

Flourless Chocolate Cake Grouping: Cakes Yield: 6 – 9” Cakes

Ingredient 1 lb. 14 oz. Butter 3 lb. 12 oz. Semi-Sweet Chocolate 36 each Eggs, separated 1 lb. 11 oz. Sugar, separatedPreparation

1. Melt butter and chocolate together.2. Ribbon yolks and half the sugar till thick.3. Fold chocolate into yolks.4. Whip whites with remaining sugar to medium peak.5. Fold into chocolate mixture.6. Pour into prepared pan and bake in water bath in deck oven at 350 degrees for about 1 hour.7. Chill 24 hours before removing from pan. DO NOT TRY TO USE THESE THE SAME DAY THEY ARE MADE!

FocacciaGrouping: Yeast BreadsYield: 21 lb.

Ingredient1 head Garlic, chopped1 bunch Rosemary, chopped2 bunch Scallions, chopped2 each Red Onions, chopped1 pint Starter5 lb. 12 oz. Water


6 ½ oz. Fresh Yeast4 oz. Corn Syrup

12 oz. Olive Oil 11 lb. 2 ½ oz. Bread Flour 2 ¼ oz. SaltPreparation

1. Chop the garlic, rosemary, scallions, and red onion. Set aside.2. Use the straight dough method.3. Dock, brush with oil, sprinkle with salt.4. OPTIONS: Sun-dried tomatoes, oregano, etc., can be added to the dough.

Frangipan with Almond Paste IGrouping: FillingsYield: 4 lb. 6 oz. (2 sheets)

Ingredient1 lb. 12 oz. Almond paste1 lb. 4 oz. Butter3 oz. Sugar

10 each Eggs3 oz. AP Flour

Preparation

1. Slowly blend the butter into the almond paste. Add sugar. Cream until very light. Incorporate eggs. Stir in flour.

2. Spread very evenly (and thin sheet) on 2 FLAT, greased and papered sheet pans. Bake in 300°F convection until done, about ten minutes.

Frangipane with Almond Paste IIGrouping: FillingsYield: 4 lbs. 15 oz.

Ingredient2 lb. 3 oz. Almond paste1 lb. 2 oz. Butter, softened

14 each Eggs3 oz. Cake flour

Preparation


1. Slowly blend the butter into the almond paste. Cream until very light. Incorporate eggs slowly. Stir in the flour.

Frangipane - La BriocheGrouping: FillingsYield: 4 lb. 8 oz.

Ingredient 2 lb. Almond Paste

4 oz. Sugar1 lb. Butter4 oz. Cake Flour1 lb. Eggs

Preparation

1. Cream, adding ingredients in the order listed.

Frangipane with Ground AlmondsGrouping: FillingsYield: 4 lbs. 11 oz.

Ingredient 17 oz. Butter 12 oz. Sugar 17 oz. Almonds, finely ground**

8 each Eggs ½ tsp. Vanilla

3 tsp. Rum


Preparation

1. Cream butter and sugar until light. Warm mixture as needed to prevent curdling. Incorporate eggs slowly. Warm as needed. Fold in almonds and flavorings.

2. **For Hazelnut Frangipane, replace almonds with 12 oz. Hazelnut flour and 5 oz. ground almonds.

French ButtercreamGrouping: Frostings / Icings / GlazesYield: 5 lb. 12 oz.

Ingredient2 lb. Sugar8 oz. Water

12 oz. Egg Yolks, pasteurized 2 lb. 8 oz. Butter, softened To taste VanillaPreparation

1. Combine Sugar and Water in a saucepan. Bring to a boil while stirring to dissolve the Sugar. Combine to boil until syrup reaches a temperature of 240° F (115° C). While syrup is boiling, whip yolks until light and thick (ribboned).

2. As soon as the syrup reaches 240° F (pull at 238°F to account for carry over). Pour it very slowly into the beaten yolks while mixer runs on second speed. Continue to beat until the mixture is completely cool and the Yolks are very thick and light. With the mixer still running, add the Butter a little at a time. Add it just as fast as it can be absorbed by the mixture. Beat in. If icing is too soft, refrigerate it until it is firm to spread.

French MacaroonsGrouping: CookiesYield: 5 lb. 12 oz.

Ingredient 10 ½ oz. Almond Flour 1 lb. Powdered Sugar 8 oz. Egg White, fresh 7 ½ oz. Granulated Sugar .4 oz. Vanilla (or other flavoring)


Paste Food Color As neededPreparation

1. In food processor, pulse together the almond flour and powdered sugar for 15 seconds. Sift into large bowl.2. In smaller mixer, whip whites to soft peaks. Gradually add granulated sugar to make a firm, glossy meringue.3. Add vanilla extract (or other flavor) and paste food color to tint lightly.4. Fold the meringue into the dry – 1/3, then 2/3. Continue to fold until shiny batter with a thick ribbon-like

consistency.5. Pipe onto parchment (or sil-pat) in small rounds using a template if necessary to get a consistent size.6. Tap sheet pan on flat surface to remove any air bubbles. 7. Allow to sit at room temperature for about 30 minutes until a skin starts to form.8. Bake 10-15 minutes, until set. Let cool before removing.

Fruit Cobbler FillingGrouping: FillingsYield: 7 ¼ cups

Ingredient6 cup Fruit1 cup Sugar

¼ cup AP Flour1 tsp. Cinnamon1 tsp. Ground Ginger

Preparation

1. Combine ingredients together in mixing bowl.2. Divide evenly between molds. Top with cobbler dough. Brush with heavy cream and sugar.3. Bake at 325 in a slow oven until golden brown and bubbling.

Fruit Crisp ToppingGrouping: Misc.Yield: 9 lb. 12 oz.

Ingredient 3 lb. 3oz. AP flour 1lb. 5oz Oats 3lb. Brown Sugar 1 ½ tsp. Salt 2lb. 4oz. Butter, melted


Preparation

1. Combine all ingredients in mixer with paddle and mix until crumbly.

Fruit Flan FillingGrouping: FillingsYield: 4 lb.

Ingredient2 lb. Pastry Cream1 qt. Heavy cream, whipped5 leaf Gelatin

¼ cup Orange juicePreparation

1. Bloom gelatin in cold water. Melt gelatin in orange juice. Temper into conditioned pastry cream. Fold in whipped cream.

2. Yield: 3 X 9 " plus 24 tartlets

Fruit Glaze for DomesGrouping: Frostings / Icings / GlazesYield: 1260 g.

Ingredient 300 g. White Chocolate 9 Sheets Gelatin 300 g. Fruit Puree 150 g. Sugar 300 g. Glucose 210 g. Heavy Cream

Food coloring as neededPreparation


1. Melt chocolate over hot water. Remove from heat and set aside to cool.2. Bloom gelatin. Combine puree, sugar and glucose over medium heat. Stir until sugar dissolves and starts to

boil.3. Remove from heat and add the cream. Add bloomed gelatin and stir to dissolve. 4. Pour over melted chocolate and combine gently. Cool to room temperature to use.

Fudge Mirror CookiesGrouping: CookiesYield: 26 lb. 8 oz.

Ingredient6 lb. 10 oz. Sugar2 oz. Salt5 lb. 2 oz. Shortening1 lb. 10 oz. Butter2 oz. Baking Soda2 oz. Vanilla

1 lb. Eggs 10 lb. 4 oz. Cake Flour 1 lb. 8 oz. Dutch CocoaPreparation

1. Creaming method.2. Scoop with a # 20 Scoop, place directly on sheet pans, flatten with your hand, then press your thumb or the back of a

small scoop in the center to make a small crater or indentation.3. Bake at 300-325F in a convection oven. Immediately upon removal from the oven, fill the crater with ganache after

baking. Let the ganache set and cool before boxing or putting in baskets.

Ganache #1Grouping: Fillings; Frostings / Icings / GlazesYield: 10 pound

Ingredient6 lb. Semi sweet chocolate, finely chopped1 qt. Heavy cream1 qt. Whole milk

Preparation


1. Bring cream and milk to a boil. Pour over chopped chocolate. Stir until smooth. Strain, if

needed. Allow to cool before storing. DO NOT REFRIGERATE.2. Store uncovered until cool and then cover.3. VARIATIONS:

for Rum Ganache-add rum last, 2 cups.

Ganache #2Grouping: Fillings; Frostings / Icings/ GlazesYield: 5 lb.

Ingredient3 lb. Semi-Sweet Chocolate1 qt. Heavy Cream

Preparation

1. Chop the chocolate fine.2. Scald the cream, remove from the heat and stir into the chocolate.

Genoise SpongeGrouping: CakesYield: 480 g.

Ingredient 200g. (4 each) Whole Eggs 125g. Sugar 125g. Cake Flour, sifted 5g. Salt 25g. Butter, melted and cooledPreparation

1. Warm eggs and sugar over hot water bath to 110 degrees.


2. Whip warm egg mixture on high speed until triple in volume.3. Gently fold in the dry ingredients.4. Fold in cooled melted butter last.5. Immediately pan into an 8” pan with parchment paper lining (do not grease or spray).6. Bake immediately in deck oven until skewer comes out clean.

German ButtercreamGrouping: Frostings / Icings / GlazesYield: 2 ½ lb.

Ingredient1 lb. Butter1 lb. Fondant (poured)8 oz. Pastry Cream

Preparation

1. Cream butter lightly. Slowly add fondant.2. Add Pastry Cream last and cream until light. Warm if necessary.

German Chocolate Cake FillingGrouping: FillingsYield: 6 lb.

Ingredient1 qt. Cream

12 oz. Brown sugar1 cup Egg yolks

8 oz. Butter


2 cup Pecans, toasted6 cup Coconut, sweetened flaked

½ TBSP. Vanilla

Preparation

1. Bring cream, brown sugar, yolks, butter to a simmer, stirring frequently. Add pecans and coconut and boil one minute, stirring constantly. Add vanilla. Cool before use.

2. Yield: 3 X 8 " cake**Variation: For Lemon Coconut Filling: Substitute white sugar for the brown sugar, do not add nuts, add

zest of 3 lemons finely chopped, use sweetened coconut.

Gingerbread Applique Technique

Grouping: CookiesYield: 3 lb. 12 oz.

Ingredient 6 cups all purpose flour 1 ½ tsp. Baking Powder (May use ½ tsp each; baking powder and baking soda) 1 cup Sugar 1 tsp. Salt 1 cup Shortening 1 tsp. Nutmeg, ground 1 ½ cups Unsulfured Molasses (12 oz jar) ½ tsp. Clove, ground

1 each Egg, room temp, plus 1 ½ TBSP. water ¼ tsp. Allspice 1 ½ tsp. Cinnamon

Preparation

1. Sift dry ingredients together. 2. In large saucepan, melt shortening; cool slightly; add sugar, molasses, and egg mixture and mix together well. 3. Add 1/3 of flour mixture and stir. Add ½ of remaining flour mixture and blend into dough. 4. Place remaining flour mixture on pastry board or countertop; spoon dough onto flour and with hands work remaining

flour into dough. 5. Cut dough into thirds and form into logs; flatten somewhat and wrap in plastic wrap. May be refrigerated for approx.

an hour if desired. Prepared pieces are baked in 350-degree oven for 10 to 18 minutes, depending on depth of pieces on baking sheet.

6. To color dough: Take small gold ball size pieces of prepared dough and add white paste food coloring; work in well. Break off a small piece of white dough and add blue coloring. Break off another piece of white dough and add yellow coloring. Both blue and yellow must be prepared from whitened dough. Another piece of dough may be colored with red; another with green; break off very small piece of red or green and add black coloring. Roll out each color on greased foil or parchment to very thing. Cover or wrap until ready to use.

7. To roll dough: Dough may be rolled on silicone parchment, greased foil, or baking parchment thus making it possible to cut pieces and bake without moving pieces. It may be necessary to tape parchment or foil to counter top to


prevent moving. Be sure parchment etc will fit on your cooking sheet. Cut two lengths of dowel of desired size (1/8 inch thin; 3/16 inch, average; ¼ inch for thick). Place dowels on each side of parchment; space between dowels should be about 1 inch less than the length of your rolling pin. Roll out dough until rolling pin rolls on dowels. This provides an even depth throughout.

8. To Cut Dough: Place patterns on dough leaving approximately ¼ to ½ inch between pieces to allow for expansion. Cut straight lines with pizza cutter to avoid drag. Curves or small areas are best cut with sharp craft knife, being careful not to cut parchment or foil underneath. Carefully lift away excess dough. If any areas were to be cut out such as windows in houses etc. it would be done at this time. Pieces are now ready to decorate with colored appliqués dough. Brush cut pieces with solid shortening to hold appliqué…Cut trim pieces from colored dough. Use crimper wheel of pizza cutter; to cut scalloped design, use a fluted pastry wheel. Using a variety of cutters, cut hearts, leaves, rick rack, etc. and lay on cut pieces as desired. The very thin colored dough pieces require careful handling. A pallet knife works well here. Once in place, press pieces gently to attach. To dress gingerbread people, cut colored dough with same cutter used to cut figure. With craft knife, cut to form coat, dress etc. And apply to figure using shortening to attach. Which dough Rick each adds a nice touch.

9. To Bake: Preheat oven to 350 degrees. Have all pieces on a sheet the same depths because thin pieces will burn before other pieces are baked. Time will vary from 10 to 18 minutes depending on thickness. Watch carefully.

Hints: Always place pieces on completely cooled cookie sheet. For the best, most even baking, use your heaviest gauge metal cookie sheet. Remove cookie pieces to cooling rack to avoid moisture forming. If available to you, silicone parchment bakes the most evenly without burning as quickly. This parchment may be used several times. Cookies release from silicone very easily.Glass Windows: Glass for windows can be made with gumdrops. Grease wax paper; place gun drop on paper, fold paper to cover gum drop, roll with rolling pin to very thin, cut to size and attach to back of window of baked piece with royal icing. Variation of recipe: The recipe on front was formulated to make a FIRM cookie somewhat resistant to humidity. For a softer cookie; leave out baking powder, use 1 tsp baking soda, leave out egg/water mixture, use two eggs and proceed as directed.

Ginger CakeGrouping: CakesYield: 1 X 8 " cake

Ingredient4 oz. Butter

½ cup Brown sugar1 each Egg

¼ cup Molasses¼ cup Corn syrup

1 ½ cup AP Flour1 tsp. Baking soda

½ tsp. Salt½ cup Buttermilk

3 oz. Ginger, grated freshPreparation


1. Cream butter and sugar only until smooth. DO NOT CREAM TO HIGH VOLUME.2. Slowly add egg. Add molasses and corn syrup. Sift together dry ingredients and add alternately

with liquid.3. Add ginger.4. Fill pans only 1/2 to 2/3 high.5. Bake in 350°F deck oven.

Gingerbread Men CookiesGrouping: CookiesYield: 10 lb.

Ingredient 4 lb. 2 oz. Pastry Flour 1 lb. 14 oz. Butter 1 lb. 6 oz. Brown Sugar ½ oz. Baking Soda ¼ oz. Salt ½ oz. Ground Ginger ¼ oz. Cinnamon ¼ oz. Ground Clove 10 oz. Eggs 1 lb. 14 oz. MolassesPreparation

1. Creaming method for cookies.

Ginger ShortbreadGrouping: CookiesYield: 11 lb.

Ingredient


4 lb. Butter 1 lb. 12 oz. Sugar

2 cup Fresh Ginger, minced1 tsp. Salt2 tsp. Ground Black Pepper5 lb. AP Flour

FOR LEMON:9 each Lemon zest

½ cup Lemon Juice1 TBSP. Ground Ginger (replaces fresh ginger above)

Preparation

1. Use the creaming method.

Gingersnaps Grouping: CookiesYield: 30 lb.

Ingredient 10 lb. 14 ¼ oz. AP Flour 7 lb. 5 oz. Butter 7 lb. 7 ½ oz. Sugar 2 lb. 2 oz. Eggs 1 lb. 9.5 oz. Molasses 3.2 oz. Baking Soda 1.25 oz. Salt .65 oz. Ground Cloves 1.34 oz. Cinnamon 2.72 oz. Ground Ginger

Preparation

1. Use creaming method

Gingersnaps IIGrouping: CookiesYield: 3 lb. 10 oz.

Ingredient


12 oz. Butter, softened 2 cup Sugar

1/3 cup Molasses2 each Eggs

4 ½ cup AP Flour, sifted1 TBSP. Ginger, may need a bit more if necessary1 TBSP. Cinnamon, may need a bit more if necessary4 tsp. Baking soda

Preparation

1. Cream together butter, sugar, molasses, and eggs until light.2. Mix together dry ingredients and stir in gently. 3. Pipe or form balls and bake in a 350°F deck oven.

Graham Cracker Crust Grouping: Misc.Yield: 8 lbs. 7 oz. (20- 8"crusts)

Ingredient5 lb. Graham cracker crumbs

10 oz. AP Flour1 lb. 4 oz. Sugar1 lb. 9 oz. Butter, melted

Preparation

1. Mix dry ingredients.2. Pour butter over and combine thoroughly.

Grand Mariner TrufflesGrouping: Candies / ConfectionsYield: 3 lb. 4 oz.

Ingredient 1 lb. 10 oz. Semi sweet chocolate, finely chopped 1 lb. Heavy Cream


5 oz. Butter5 oz. Grand Marnier


1. Boil cream.2. Pour over chocolate. 3. Mix in soft butter and Grand Mariner.4. Refrigerate. 5. Form into balls. 6. Dip in tempered chocolate.

Granola (loose)Grouping: Misc.Yield: 21 lb.

Ingredient8 lb. Rolled Oats, toasted and cooled2 lb. Sesame Seeds1 lb. Brown Sugar1 lb. 8 oz. Walnuts1 lb. 8 ounce Almonds2 pound 8 oz. Sunflower Seeds4 cup Canola Oil4 cup Maple Syrup

Preparation

1. Blend all ingredients in 60 qt mixer with paddle until well-mixed and starting to stick together. 2. Sprinkle onto 6 sheet pans in one layer and bake until slightly colored.3. Break up on sheet pan and mix again. 4. Bake until golden and dry. 5. Do not let get too dark.

Granola BarsGrouping: Misc.Yield: 10 lb.

Ingredient 1 lb. 14 oz. Honey 1 lb. 12 ½ oz. Rolled Oats 1 lb. 2 oz. Sliced Almonds 1 lb. 2 oz. Coconut, sweet shredded


5 ¾ oz. Butter 8 ¾ oz. Brown Sugar 1 oz. Vanilla ¼ oz. Salt 1 lb. 8 ½ oz. Pitted Dates 12 ¼ oz. Dried cherry or apricot, etc. 12 oz. Dried CranberriesPreparation

1. Toast oatmeal, coconut and almonds together until lightly golden brown2. Boil together the butter, honey, brown sugar, vanilla and salt. Over medium heat and boil for 1 minute.3. Add oatmeal mixture and the dates / cranberries and stir to combine.4. Spread into greased sheet pan, cover with parchment and roll with rolling pin to compress tightly.5. Cool and cut into bars.

Gum Paste with Egg WhiteGrouping: Misc.Yield: 4 cups

Ingredient4 cup Powdered sugar, sifted3 tsp. Gum Tragacanth, OR 2 tsp. Gum Tragacanth plus 2

tsp. Carboxymethylcellulose (CMC)5 tsp. Water, cold2 tsp. Powdered gelatin3 tsp. Shortening2 tsp. Liquid glucose

1 ½ oz. Egg white, pasteurizedPreparation

1. Mixed sifted sugar and gum tragacanth together and cover. Warm in oven. Bloom gelatin in the water for 30 minutes. Measure other ingredients and place in separate containers. Melt shortening. Warm glucose (not together). Melt bloomed gelatin.

2. Place sifted sugar and gum into a mixing bowl with a dough hook. On slow speed, add gelatin, shortening, glucose, and finally egg whites. Turn mixer to medium speed and mix to a paste.

3. Cut paste into 4 oz. Pieces and wrap in plastic twice. Place in plastic bag and seal. This paste may be kept frozen for six months.

Hazelnut Candy Grouping: Candies / ConfectionsYield: 3 lb. 13 oz.


Ingredient2 lb. 2 oz. Hazelnut paste1 lb. 1 oz. Milk chocolate, melted

10 ½ oz. Hazelnut meal, roasted: OPTIONALPreparation

1. Temper chocolate. 2. Add paste. 3. Spread on parchment paper 1/4" thick. 4. Cut squares and dip in tempered chocolate.

Hazelnut Meringue SheetsGrouping: Misc.Yield: 15 ½ lb.(3 sheets)

Ingredient2 lb. Sugar4 lb. Hazelnut flour

2 ¾ qt. Egg whites4 lb. Sugar

Preparation

1. Thoroughly mix together 2 lbs sugar with hazelnut flour. 2. Whip whites to stiff peaks, adding the 4lbs of sugar in 3 -installments. 3. Fold in hazelnut mixture by hand.4. Spread very evenly on 3 sheet pans5. Bake at 250°F for exactly 1 hour and 5 minutes.

Hazelnut CakeGrouping: CakesYield: 6 lb. (2 – 11” tube pans)

Ingredient


2 lb. Hazelnuts, finely ground 22 each Eggs, separated

1 lb. 12 oz. Sugar 2 ½ oz. Cake flour, sifted ½ tsp. Cinnamon

1 tsp. Vanilla extract2 each Oranges, zested and juiced

Preparation

1. Ribbon yolks, sugar, and zest.2. Add cinnamon and blend in. Slowly add the orange juice and whip until thick. Add flour just to

incorporate. Gently fold in hazelnuts.3. Whip whites to soft peaks and gently fold into the hazelnut mix.4. Divide into two tube pans lined with parchment paper.5. Bake at 350°F for approximately 1 hour 10 minutes.6. Yield: 2 X 11 “ tube pans with removable bottoms.

Hearth Bread (7-Grain)Grouping: Yeast BreadsYield: 35 lb. 8 oz.

IngredientDAY ONE- SPONGE:

7 lb. 8 oz. Water9 lb. AP Flour2 oz. Malt

¼ oz. Fresh Yeast

DAY TWO- DOUGH:5 lb. Water

4 ¼ oz. Salt 12 lb. 4 oz. AP Flour 1 lb. 7-GrainPreparation

1. DAY ONE SPONGE: Knead ingredients on low speed then develop for 4 minutes. 2. All ingredients should be evenly blended together. 3. Pour into a clean tub. 4. Cover and let stand at room temperature for 24 hours.

DAY TWO DOUGH: 5. Add the remaining ingredients to the sponge and knead at low speed for 2 minutes, then for 6 minutes on medium speed.6. Put the dough in a tub and let it ferment for 2 hours. Punch down twice after each hour.7. Bring to the table and deflate, then scale into 22 ounce loaves.8. Shape into round loaves on cornmeal.9. Proof until double in size.10. Bake in a 650F oven. After 10 minutes, transfer to a 400F oven and continue baking 20-25

minutes.


Hermit CookiesGrouping: CookiesYield: 22 lb. 6 oz.

Ingredient4 lb. 8 oz. Sugar2 lb. 4 oz. Butter8 oz. Honey1 lb. 2 oz. Eggs

1 ½ oz. Baking Soda 1 ½ oz. Cinnamon ¾ oz. Ground Ginger ¾ oz. Nutmeg

6 lb. 4 oz. Cake Flour 12 oz. Water

1 lb. 10 oz. Molasses2 lb. Cake Crumbs3 lb. 2 oz. Raisins

Preparation

1. Cream together the butter and sugar.2. Add the honey and eggs, mix and scrape down.3. Sift together baking soda, cinnamon, nutmeg, and cake flour.4. Add alternately with liquid.5. Push cake crumbs through a screen. Add crumbs and raisins last, blending in.6. Scale into 1 lb. logs and chill. Flatten slightly and roll in coarse sugar or powdered sugar. 7. Bake until firm, brown and set. Cut logs into 4 cookies per bar.

High Ratio Chocolate CakeGrouping: CakesYield: 8 lb. 14 oz.


Ingredient 2 lb. 4 oz. Sugar 1 lb. 8 oz. Cake Flour 8 oz. Cocoa ½ oz. Baking Powder ½ oz. Baking Soda ¼ oz. Salt 18 oz. Milk 1 lb. 8 oz. Eggs 6 oz. Corn Syrup (light) 1 oz. Vanilla 1 lb. 8 oz. Butter, room temp.

Preparation

1. High Ratio cake mixing method.

High Ratio Yellow CakeGrouping: CakesYield: 9 lb. 6oz.

Ingredient 2 lb. 10 oz. Sugar 2 lb. 8 oz. Cake Flour 1 ½ oz. Baking Powder 1 oz. Salt 18 oz. Milk 1 lb. 8 oz. Eggs 1 ½ oz. Vanilla 1 lb. 8 oz. Butter, room temp.

Preparation

2. High Ratio cake mixing method.

Honey Bran BreadGrouping: Yeast BreadsYield: 17 lb. 4 oz.

Ingredient


4 lb. 8 oz. Water8 oz. Milk5 each Eggs4 oz. Butter, melted

7 ¾ oz. Fresh Yeast1 lb. Honey

8 oz. Bran9 lb. 12 oz. Bread Flour3 oz. Salt

Preparation


Honey TuileGrouping: CookiesYield: 2 lb.

Ingredient4 oz. Butter6 oz. Honey8 oz. 10 X Sugar

8 ½ oz. AP Flour 6 ½ oz. Egg WhitesPreparation

1. Beat the butter and honey until light. 2. Add the sugar and flour and mix to combine. 3. Gradually add the egg whites, mix until smooth.

Ice Cream BaseGrouping: Misc.Yield: 1 ½ gallons

Ingredient2 qt. Milk (whole)


1 qt. Heavy Cream 1 lb. 4 oz. Sugar (for dairy) 1 lb. 4 oz. Sugar (for yolks) 1 lb. 8 oz. Egg Yolks, pasteurized

3 oz. Light Corn Syrup1 quart Heavy Cream

Preparation

1. Heat milk, 1 qt. heavy cream and first sugar. Bring to a boil.2. Combine remaining ingredients.3. Temper hot dairy into yolk/sugar mixture..4. Cook, stirring constantly, to nappe (175F), strain and cool in an ice bath.6. Freeze in the batch freezer.

*For Vanilla – add 2 vanilla beans to the heating dairy.*For Chocolate – add 1 cup cocoa to warm base.

Irish Soda Bread Grouping: Quick BreadsYield: 14 lb. 8 oz.

Ingredient6 lb. 8 oz. AP Flour

10 oz. Sugar3 oz. Baking Powder

1 ½ oz. Salt 2 ½ qt. Buttermilk

1 lb. 4 oz. Butter1 lb. Currants

½ oz. Caraway Seeds, ground finely in spice grinderPreparation

1. Blend dry ingredients. Cut in butter until mixture looks like cornmeal.2. Add the buttermilk, then the currants and caraway seeds.3. Knead lightly into a soft dough. Form into 8" rounds on a sheet tray and cut an inch deep X

incision on top.4. Bake at 325F for about 1 hour or until browned.

Italian Bread


Grouping: Yeast BreadsYield: 7 lb. 5 oz.

Ingredient4 lb. 6 oz. Bread Flour2 oz. Salt

3 ¼ oz. Fresh Yeast2 lb. 10 oz. Water

Preparation

1. Use the straight dough method.2. VARIATION: Add 1 cup reconstituted sun-dried tomatoes and 1/2 head garlic and 1 TBSP.

cracked black pepper to dough after it is developed.

Italian ButtercreamGrouping: Frostings / Icings / GlazesYield: 27 lb. 8 oz.

Ingredient6 lb. Sugar5 lb. Egg whites, pasteurized8 oz. Sugar

16 lb. Butter, softened ** In warm weather, replace 2 lbs. Of the butter with 2 lbs. High-ratio shortening

Preparation

1. Cook the 6 lbs. Sugar (with enough water to make wet sand consistency) to 240°F (pull at 238°F to account for carry-over). 2. Whip whites with 8 oz. sugar to medium peaks (start whipping whites when sugar reaches approximately 235

degrees F.). By the time the sugar is at 240°F, the whites should be at medium peak.3. Slowly pour the cooked sugar slowly into the whipping whites (speed two). Continue

whipping until cool.4. Add butter, a handful at a time. Whip for another ten minutes.

Jam Dots (Vegan and Wheat Free)Grouping: CookiesYield: 14 lb.

Ingredient3 lb. Almonds2 lb. 13 oz. Rolled Oats3 lb. 6 oz. Oat flour - Grind rolled oats in robot coupe until flour consistency


6 tsp. Cinnamon 6 cup Pure Maple Syrup3 lb. Canola oil

Preparation

1. In a robot coupe, grind the almonds and oats to a rough meal.2. In a 20 quart mixing bowl, with a paddle attachment, combine all the dry ingredients. Whisk

together the wet and pour into the dry. Mix until it just comes together. It should form a semi-form dough, so the cookies will stand up on their own.

3. Scoop with a number 8 scoop. Then press to form about a 1 1/2 " cookie and use your thumb to make an indentation in the center.

4. Into this cavity scoop a small amount of jam (strawberry and raspberry are the best).5. Bake at 325°F in a convectional oven for about 15 minutes or until golden brown and the jam

is bubbling in the center.6. Allow to cool completely before serving.7. Store in a bucket in the cooler. The dough will harden. Upon use you will have to soften by

using a mixer with a paddle and adding water to obtain the proper consistency.

Joconde Sponge (for use with stencil)Grouping: CakesYield: 2 lb. 2 ½ oz.

Ingredient 7 oz. Almond Flour

6 oz. Powdered Sugar2 oz. Cake Flour

9 ½ oz. Eggs 6 ½ oz. Egg Whites 1 oz. Sugar 2 ½ oz. Butter, melted.Preparation

1. Sift together the almond flour, powdered sugar and cake flour. Place in small bowl with paddle.2. Add whole eggs gradually, mixing to blend well. Mix until smooth and light.3. Whip whites until soft peaks, gradually adding the granulated sugar. Beat to form medium peaks.4. Fold meringue into the egg/almond mixture.5. Fold in melted butter last. Use immediately!

Key Lime Pie FillingGrouping: Fillings


Yield: 1 lb. 6 oz. (1 pie)

Ingredient

12 oz. Sweetened Condensed Milk6 each Egg Yolks6 oz. Lime Juice1 tsp. Vanilla1 each Lime Zest, grated finely

Preparation

1. Mix milk and yolks well. Add the limejuice and flavorings until blended. Bake at 350F until set (15-20 minutes ) in par-baked pie shell.

Key Lime TartGrouping: FillingsYield: 2 lb. 8 oz. (24 tartlettes)

Ingredient8 each Egg yolks

1 lb. 8 oz. Condensed milk 12 oz. Lime juicePreparation

1. Blend all ingredients and bake until set in a ¾ baked crust.

KugelhopfGrouping: Yeast BreadsYield: 12 pound

IngredientSPONGE:

9 oz. AP Flour ¾ oz. Yeast

9 oz. Milk

GARNISH: 1 lb. 8 oz. Raisins

2 each Lemon Zest6 oz. Rum


DOUGH:5 lb. 8 oz. AP Flour

12 oz. Sugar ¾ oz. Salt

2 oz. Yeast 1 lb. 8 oz. Milk 15 each Eggs

1 recipe Sponge (above) 1 lb. 8 oz. Unsalted Butter, softPreparation

1. Mix and ferment the sponge ingredients for 5 hours.2. Soak the raisins in the rum, covered for 5 hours at room temp.3. Use the sponge dough method for mixing.4. Combine all ingredients but soaking raisins and butter.5. In bowl with dough hook, mix on speed 1 until sides of bowl are clean (3-5 minutes)6. Slowly emulsify softened butter until smooth and silky.7. Add soaking raisins and mix 30 more seconds.8. Place in cooler to ferment overnight. Portion into 2 lb. portions and place in buttered tin.

Lace Cookies (Brandy Snaps)Grouping: CookiesYield: 1 lb. 10 oz.


2/3 cup Brown sugar ½ cup Corn syrup

2 TBSP. Corn syrup1 cup AP Flour, sifted1 cup Pecans, ground

Preparation

1. Boil together butter, sugar, and corn syrup, stirring constantly. Stir in flour and nuts. Drop spoonfuls onto a greased pan.

2. Bake at 350°F on a double sheet pan. Cut immediately into desired shapes, or roll into sticks.

LadyfingersGrouping: CakesYield: 4 pound (6-8 piped strips)

Ingredient1 lb. Egg yolks8 oz. Sugar, for yolks1 lb. Egg whites8 oz. Sugar, for whites1 lb. AP Flour, sifted

Powdered sugar, for dustingPreparation


1. NOTE: This is an extremely delicate mix. FOLD GENTLY. Pipe and bake immediately.2. Ribbon yolks with sugar. Whip whites to stiff peaks with the other sugar (8 oz.). Alternately, fold

flour and whites into yolks, starting with whites.3. Pipe (#6 -plain tip) and dust with powdered sugar.4. Bake immediately in a 300°F convection oven.

Lean DoughGrouping: Yeast BreadsYield: 17 lb. 4 oz.

Ingredient3 qt. Water

4 ¾ oz. Fresh Yeast 11 lb. 8 oz. Bread Flour

3 oz. Salt

Preparation


Lemon Blueberry TartGrouping: FillingsYield: 3 lb. 2 oz. (3 large tarts)


15 oz. Sugar8 oz. Lemon juice6 each Eggs6 each Egg yolks


2 oz. Flour ¾ pint Blueberries, freshPreparation

1. Cream at room temperature, butter, sugar, and flour. Add eggs and yolks. Continue to cream until eggs are incorporated. Add lemon juice. Mix will curdle - no cause for concern.

2. Place mix on top of blueberries in 2/3 baked crusts, not allowing mix to overflow.3. Bake in 350°F until set.4. Allow to cool before glazing.

Lemon Chiffon Cake Grouping: CakesYield: 6 lb. 11 oz.

Ingredient1 lb. 4 oz. Cake flour

12 oz. Sugar, use in dry ingredients ½ oz. Salt

1 oz. Baking powder 12 oz. Egg yolks

4 oz. Sugar, for yolks 10 oz. Oil 10 oz. Lemon juice

5 oz. Water ½ oz. Vanilla ½ oz. Lemon zest, finely copped

1 lb. 4 oz. Egg whites 10 oz. Sugar, for whites 1 ¼ tsp. Cream of tartarPreparation

1. Sift flour, salt, baking powder, into a large mixer then add sugar.2. Slowly drizzle oil into dry ingredients, scraping down sides frequently.3. In another bowl ribbon yolks and sugar. Slowly drizzle in lemon juice, water, vanilla, and zest.

Slowly add yolk mixture to dry ingredients using the paddle.4. In a separate bowl, whip whites and cream of tartar to stiff peaks, adding the sugar in three

increments. Fold whites in the rest of the ingredients by hand, one third and then the rest. Fill greased and papered pans 2/3 full (DO NOT OVERFILL), and bake in a 350°F deck oven.

5. VARIATIONS:Lemon Poppy Chiffon: Add poppy seeds until desired concentration is reached.

Lemon CreamGrouping: FillingsYield: 3 ½ cups


Ingredient 1 cup Sugar 4 each Eggs ¾ cup Lemon Juice, fresh squeezed ½ tsp. Salt 11 oz. Butter, softPreparation

1. Whisk together the sugar, eggs and lemon juice.2. Place bowl over simmering water and whisk occasionally until mixture thickens.3. Strain mixture into another bowl and whisk in butter gradually to form a smooth mix.4. Store refrigerated.

Lemon Curd Grouping: FillingsYield: 2 lbs. 9 oz.

Ingredient6 each Eggs6 each Egg yolks8 oz. Butter

12 oz. Lemon juice9 oz. Sugar

Preparation

1. Heat together butter and lemon. 2. Temper into eggs and sugar.3. Heat until thick, stirring constantly. DO NOT BOIL. Strain through Chinois.

Lemon Mascarpone Tart FillingGrouping: FillingsYield: 2 lb. 14 oz. (3 – 9” tarts)

Ingredient9 oz. Cream cheese6 oz. Mascarpone cheese

¾ cup Sugar9 each Eggs

7 ½ oz. Lemon juice


1 pinch Salt1 TBSP. Lemon zest, finely chopped9 oz. Heavy Cream

Preparation

1. In mixer with paddle, soften sugar, mascarpone, and cream cheese. 2. Pour eggs in one at a time, allowing each to incorporate before adding the next. Scrape down bowl as needed. 3. Slowly add lemon juice, the salt and zest. Add cream last.

Lemon Mousse Grouping: FillingsYield: 2 lb. 8 oz.

Ingredient1 cup Lemon curd1 qt. Cream, whipped to MEDIUM peak3 leaf Gelatin

¼ cup Orange juice

Preparation

1. Bloom gelatin in cold water. Dissolve in orange juice. 2. Temper into lemon curd. 3. Fold in whipped cream.

Lemon Mousse with Mascarpone Grouping: FillingsYield: 6 cups

Ingredient 3 ½ cup Heavy cream

½ cup Pastry cream 1 ¼ cup Mascarpone

2 TBSP. Brandy3 leaf Gelatin


2 TBSP. Lemon zest, finely chopped 8-10 each Lemons, juiced To Taste Sugar

Preparation

1. Soften mascarpone in a bowl with a spatula gently. Set aside.2. Bloom gelatin in cold water. Dissolve in brandy. Temper into conditioned pastry cream. Fold in

softened mascarpone.3. Flavor with lemon juice and sugar. Whip cream and fold in with care.

Lemon Poppyseed Muffins Grouping: Quick BreadsYield: 18 pound

Ingredient2 qt. Buttermilk

12 each Eggs3 lb. 8 oz. Sugar

1 ¼ oz. Salt5 oz. Baking Powder2 oz. Poppy seeds2 oz. Lemon Zest1 qt. Salad Oil1 cup Lemon Juice4 lb. 4 oz. Cake Flour2 lb. Bread Flour

Preparation

1. Muffin Method

Lemon SquaresGrouping: CookiesYield: 1 – ½ sheet pan

Ingredient CRUST: 15 ½ oz. AP Flour

6 oz. Confectioner's Sugar 13 oz. Butter, Melted


FILLING:1 lb. 7 oz. Sugar

1 ¾ tsp. Baking Powder2 oz. AP Flour

6 each Eggs ¼ tsp. Salt

6 oz. Fresh Lemon Juice 1 2/3 cup Coconut (optional)

Preparation

1. CRUST: Mix the 3 ingredients with a paddle. Press into a foil lined, veg. spray - coated 1/2 sheet pan. Bake at 325F to golden brown.

2. Whisk the first 5 ingredients for 5 minutes on high speed in a mixer.3. Add remaining 2 ingredients, whisk 1 minute on low speed.4. Pour into hot crust, cook to even golden brown. Cool, and then freeze.

Linzer Dough Grouping: DoughYield: 2 lb.

Ingredient 8 oz. Butter 6 oz. Sugar ½ tsp. Salt 1 1/8 tsp. Cinnamon 1/8 tsp. Nutmeg 5 oz. Almond Flour 1 each. Egg ¼ tsp. Vanilla extract 10 oz. Pastry Flour

Preparation

1. Creaming method.

MailanderliGrouping: CookiesYield: 2 lb. 6 oz.

Ingredient1 lb. 4 oz. Almond paste3 lb. 8 oz. Butter, cold2 lb. 10 oz. Powdered sugar, sifted


4 each Eggs4 lb. 8 oz. Cake flour1 TBSP. Vanilla1 TBSP. Orange juice

Preparation

1. Soften almond paste with a little butter. Lightly cream almond paste, butter, sugar, and eggs.2. Add remaining ingredients to form dough. DO NOT OVERMIX. Chill. Roll to #3 on sheeter and

cut shapes.3. Bake at 350°F in a deck oven on a double sheet pan. May be flavored with mocha or hazelnut.

Maple Cracked Wheat Bread Grouping: Yeast BreadsYield: 25 pound

Ingredient1 gallon Water

3 ¼ oz. Fresh Yeast 1 ½ cup Oil 1 ½ cup Maple Syrup

1 lb. Cracked Wheat (or Grain Mix)2 lb. Course Whole Wheat Flour

12 lb. Bread Flour6 oz. Salt

Preparation

1. Use the straight dough method. No need to soak the grains. Egg wash, sprinkle with cracked wheat.

Maple FudgeGrouping: Candies / ConfectionsYield: 1670 g.

Ingredient 1042 g. Maple Syrup


127 g. Invert Sugar 262 g. Heavy Cream 97 g. Glucose 127 g. Fondant (poured – not rolled) 15 g. VanillaPreparation

1. Combine maple syrup, invert sugar, heavy cream and glucose in saucepan and cook to 245 degrees F. stirring constantly.

2. Pour onto a marble slab. Place fondant and vanilla in the center and allow to cool to 120 degrees F.3. Once it has reached 120 degrees, agitate until smooth and creamy.

*For Gingerbread Fudge, add 1 tsp. cinnamon and ½ tsp. each ginger, nutmeg and cloves.

Maple Walnut CookiesGrouping: CookiesYield: 13 lb.

Ingredient4 lb. Butter2 lb. Sugar8 each Egg Yolks1 cup Maple Syrup4 tsp. Vanilla4 lb. AP Flour2 lb. Walnuts or Pecans

Preparation

1. Use the creaming method.

MarshmallowGrouping: Misc.Yield: 6 cups

Ingredient 5 ½ tsp. Powdered Gelatin

2 cup Water


3 ½ cup Sugar 1 ½ cup Light Corn Syrup

½ tsp. Salt2 tsp. Vanilla Extract

Preparation

1. Combine the gelatin with 1-cup water and allow to "sponge" in a mixing bowl.2. Place remaining water, sugar, corn syrup and salt into a saucepan and cook over a medium-low

heat, stirring occasionally, until the sugar melts.3. Increase the heat and using a candy thermometer cook to 250 f4. While mixing on a low speed, add the hot syrup mixture to the gelatin. Increase the speed to

high, whip until the mixture triples in volume and becomes fluffy and white. About 15 minutes.5. Add the vanilla and any color if required.6. To use, either pipe or spread onto the cake surface, toast by torching.

Marvelous Morning Muffins Grouping: Quick BreadsYield: 92 lb. 8 oz.

Ingredient 18 lb. Sugar

6 oz. Vanilla1 gallon + 5 cups Oil

82 each Eggs 15 lb. Carrots, shredded 18 lb. AP Flour 12 oz. Baking Soda 12 oz. Cinnamon

3 oz. Salt 12 lb. Apples, chopped

3 lb. Pecan, pieces2 lb. 7 oz. Coconut4 lb. 8 oz. Currants

Preparation

1. Blend sugar, vanilla, oil and eggs. Add remaining ingredients and mix until incorporated.

Marzipan Grouping: Candies / ConfectionsYield: 9 lb. 12 oz.


Ingredient4 lb. Almond paste4 lb. Powdered sugar

1 lb. Fondant (poured type – Karps brand) 12 oz. Corn syrupPreparation

1. Mix almond paste, fondant, corn syrup, and half the sugar in a mixer with a paddle. Add remaining sugar a little at a time to desired consistency. You may need to finish mixing by hand.

Mascarpone Cheesecake Grouping: CakesYield: 9 lb. (4 X 8" cakes)

Ingredient5 lb. Cream cheese4 cup Sugar

16 each Egg whites 1 lb. Mascarpone To Taste VanillaPreparation

1. NOTE: This cheesecake contains whipped whites - have your pans and ovens ready before 2. Cream the cream cheese and sugar until cheese is soft and sugar is dissolved. Add mascarpone

and mix until blended.3. Whip whites until firm and fold into cheese mixture.4. Deposit into 8" cake pans that have been lines with a slice of cake 1/2" thick.5. Bake in a water bath at 350°F for approximately 40 minutes or until cake feels firm to the touch.6. VARIATIONS: When flavoring this mix, add flavorings BEFORE adding whites.

Marsala SabayonGrouping: FillingsYield: 7 cups

Ingredient


16 each Egg Yolks, pasteurized 1 cup Sugar 1 pinch Salt 1 ½ cups Marsala ½ cup Sherry 3 cups Heavy Cream, whipped 3 sheets Gelatin, bloomed in cold waterPreparation

1. Heat alcohol, ribbon yolks and sugar. Drizzle alcohol into yolks and sugar. Bring yolks and sugar to a boil over low heat whisking constantly. This has a tendency to Scorch so use caution.

2. Pour into a bowl over an ice bath and add bloomed gelatin. Stir until gelatin is dissolved and mixture is cooled. Fold in whipped cream, use immediately.

Medium RyeGrouping: Yeast BreadsYield: 8.5 pound

Ingredient3 lb. Water3 oz. Yeast3 lb. Bread Flour1 lb. Light Rye Flour1 lb. Dark Rye Flour

1 ½ oz. Salt2 oz. Molasses2 oz. Vegetable Oil

Preparation

1. Mix 2 minutes #1 speed to form dough. Check consistency.2. Mix 6 minutes more #1 speed.3. Ferment 3/4 hour; retard overnight.

Milk Chocolate MousseGrouping: FillingsYield: 7 lb. 8 oz.

Ingredient 12 oz. Egg yolks, pasteurized

8 oz. Eggs Pasteurized4 lb. Milk chocolate, melted


12 sheets Gelatin, bloomed in cold water3 oz. Brandy, warm4 cup Heavy Cream, whipped into soft peaks

Preparation

1. Set up dome or ovals molds, on sheet tray with parchment on "to-go" soup cups.2. Melt milk chocolate. Keep warm, but not hot.3. Bloom gelatin in cold water for 5-6 minutes.4. Get brandy, dissolve rung out gelatin in hot brandy. Do not boil. Keep warm.5. Combine egg yolks, whites in large bowl, whip over double boiler until temp reads 115. F6. Add dissolved gelatin brandy mix. Add melted chocolate, mix.7. Take off heat. Stir until slightly cool. Fold in whip cream in thirds. Fill domes or ovals. See

chef, wrap and freeze.

Milk Chocolate Rum TrufflesGrouping: Candies / ConfectionsYield: 1 lb. 10 oz.

Ingredient1 lb. Milk chocolate, finely chopped

¾ cup Heavy Cream2 TBSP. Butter, softened2 TBSP. Rum


1. Boil cream. Pour over chocolate. Mix in soft butter and rum. Refrigerate. Form into balls. Dip in tempered chocolate.

Modeling Chocolate Grouping: Misc.Yield: 1 lb. 8 oz.

Ingredient 500 g. Semi-Sweet chocolate 150 g. Glucose


50 g. Simple Syrup – made with 4 parts sugar and 3 parts water – boiled.

Preparation

1. Melt chocolate. Warm glucose and syrup. Mix by stirring, NOT by beating the soft mixture. Place into plastic bags and cool. Knead pieces until malleable for use

2. USAGE TIP: When using this paste, warm in microwave and knead until pliable. Roll out between plastic to prevent sticking

3. Modeling chocolate can be mixed with equal parts rolled fondant to create a covering paste.

Modeling White ChocolateGrouping: Misc.Yield: 3.5 pound

Ingredient 2 lb. 3 oz. White Chocolate, chopped 10 ½ oz. Glucose 7 oz. Corn Syrup

Preparation

1. Heat the glucose and corn syrup until hot.2. Pour over chopped white chocolate.3. Chill overnight.

Muffin (cake style)Grouping: Quick BreadsYield: 15 lb.

Ingredient 5 lb. 4 ½ oz. Cake Flour


2 lb. 2 oz. Butter, soft 2 lb. 10 oz. Sugar 1 oz. Salt 6 ¼ oz. Milk Powder 1 lb. 9 ¼ oz. Eggs 2 lb. 10 oz. Water 4 ¼ oz. Baking Powder

Preparation

1. Creaming method for cakes – alternate dry ingredients with water at the end.2. This muffin is plain, and is meant to have other ingredients added: ie: frozen blueberries, chopped apple, etc.

My Favorite Chocolate Glaze (MFG)Grouping: Frostings / Icings / GlazesYield: 10 pound

Ingredient 18 oz. Oil

4 lb. 6 oz. Couverture (semi sweet), chopped4 lb. 6 oz. Chocolate coating (Paté a Glacer), coarsely chopped

Preparation

1. Melt together over a water bath. Strain before using.2. Place into a bucket with out lid until cool.

Oatmeal BreadGrouping: Yeast BreadsYield: 38 pound

Ingredient3 lb. 12 oz. Steel Cut Oats8 lb. 12 oz. Hot Water

10 oz. Fresh Yeast


3 lb. 2 oz. Water6 oz. Salt6 oz. Oil1 lb. 9 oz. Honey2 lb. 3 oz. Blackstrap Molasses4 lb. 6 oz. Whole Wheat Flour

13 lb. Bread FlourPreparation

1. Use the straight dough method. Soak the oats in the hot water to soften. Cool before mixing the dough.

Oatmeal Raisin CookiesGrouping: CookiesYield: 17 lb. 8 oz.

Ingredient 3 lb. Butter

2 lb. 5 oz. Brown Sugar2 lb. 9 oz. Sugar

12 each Eggs1 ounce Vanilla3 lb. 14 oz. AP Flour2 lb. 13 oz. Oatmeal

¼ oz. Salt ¾ oz. Baking Powder

1 oz. Baking Soda3 lb. 12 oz. Raisins

Preparation

1. Creaming Method.

Onion BreadGrouping: Yeast BreadsYield: 55 lb. 14 oz.

Ingredient 18 lb. Water

1 lb. 2 oz. Yeast


33 lb. Bread Flour 12 oz. Salt 12 oz. Sugar 12 oz. Butter 12 oz. Egg Whites 12 oz. Dry Onion

Preparation

1. Straight dough method - re-hydrate onions in hot water first, and cool.

Orange Chiffon Cake Grouping: CakesYield: 6 lbs 9.5 oz.

Ingredient1 lb. 4 oz. Cake flour

12 oz. Sugar, for dry ingredients ½ oz. Salt

1 oz. Baking powder 12 oz. Egg yolks 4 oz. Sugar, for yolks 10 oz. Oil 10 oz. Orange juice 5 oz. Water ½ oz. Vanilla ½ oz. Orange zest, finely chopped

1 lb. 4 oz. Egg whites 10 oz. Sugar, for whites 1 ¼ tsp. Cream of tartarPreparation

1. Sift flour, salt, baking powder, into a large mixer then add sugar.2. Slowly drizzle oil into dry ingredients, scraping down sides frequently.3. In another bowl ribbon yolks and sugar. Slowly drizzle in orange juice, water, vanilla, and zest.

Slowly add yolk mixture to dry ingredients using the paddle.4. In a separate bowl, whip whites and cream of tartar to stiff peaks, adding the sugar in three

increments. Fold whites in the rest of the ingredients by hand, one third and then the rest. Fill greased and papered pans 2/3 full (DO NOT OVERFILL), and bake in a 350°F deck oven.

Orange Hazelnut BiscottiGrouping: CookiesYield: 5 ½ cups


Ingredient3 each Eggs3 each Egg yolks1 tsp. Vanilla1 each Orange, lemon, and lime, zested

2 ¾ cup AP Flour, sifted 1 2/3 cup Sugar ½ tsp. Salt

1 tsp. Baking powder7 oz. Whole hazelnuts


1. Mix together all dry ingredients. Ribbon eggs, yolks, and vanilla. Add dry ingredients; when almost mixed, add nuts and mix until it just comes together. Roll into 3 logs, 10" X 2".

2. Bake about 20 minutes, until golden brown. Cool slightly and cut in diagonal, 1/2 " slices. Bake 15 minutes at 300°F until golden and dry. When cool, dip bottom into tempered couverture.

Panna Cotta

Grouping: Pastries / DessertsYield: 3 lb. 8 oz.

Ingredient 1 lb. 14 oz. Milk 1 lb. 14 oz. Heavy Cream 12 oz. Sugar

9 sheets Gelatin1 TBSP. Vanilla Extract

1 each Lemon, zest onlyPreparation

1. Heat milk, cream and sugar until the sugar is dissolved. Infuse with Vanilla Bean and the zest of a lemon.

2. Soften the gelatin in cold water.3. Add to the hot milk mixture. Add vanilla if desired or needed.4. Pour into aluminum cups, chill to set. Garnish for service.

PannetoneGrouping: Yeast BreadsYield: 10 lb. 4 oz.

IngredientSponge:

1 lb. 5 oz. Bread Flour 14 oz. Milk (80 degrees) 1 ¼ oz. SAF Instant Yeast

Final Dough: Sponge (above) 2 lb. 10 ½ oz. Bread Flour 1 lb. Eggs 12 oz. Milk


9 ¼ oz. Sugar 1 ¾ oz. Salt 1 ¼ oz. Glucose ½ oz. Orange Zest ½ oz. Lemon Zest ½ oz. SAF Instant Yeast 12 oz. Butter 8 oz. Candied Orange Peel 8 oz. Candied Lemon Peel 8 oz. Raisins 8 oz. Golden RaisinsPreparation

1. Sponge bread mixing method.2. Allow sponge to ferment for 45 minutes before using.3. Intensive gluten development.

Pasta Frolla Grouping: Dough Yield: 6 lb. 8 oz.

Ingredient1 lb. Sugar

1 lb. 8 oz. Butter8 each Eggs3 lb. Pastry flour, sifted1 TBSP. Baking powder

½ oz. Salt1 TBSP. Orange extract1 TBSP. Vanilla

Preparation

1. Cream butter and sugar.2. Add eggs slowly, incorporating.3. Add dry ingredients and extracts all at once and mix only until incorporated.4. Dough will be very soft.

Pastry Cream Grouping: FillingsYield: 18 lbs. 12 oz.

Ingredient6 qt. Milk, whole4 lb. Sugar6 oz. Butter


14 oz. Cornstarch12 each Eggs18 each Egg yolks

2 each Vanilla beans, splitPreparation

1. Boil milk with half the sugar and vanilla.2. Sift together remaining sugar and cornstarch. Whip together remaining sugar, cornstarch, eggs,

and yolks until smooth.3. Temper milk into eggs, return to rondeau, and stir constantly until mixture boils. Allow to boil,

stirring constantly for 3 to 4 minutes to ensure cooking. Remove from heat and whisk in the butter.4. Strain through a tami into 2 hotel pans, cover with plastic wrap directly on surface, and

refrigerate immediately.

Pate a Choux Grouping: Misc.Yield: 6 lb.

Ingredient1 lb. Water1 lb. Milk1 lb. Butter

½ oz Salt ½ oz. Sugar 1 lb. 8 oz. AP Flour, sifted

1 qt. Eggs, variablePreparation

1. Boil milk, water, butter, salt, and sugar together. Remove from heat and add flour all at once. Stirring constantly, return to heat.

2. Cook until it no longer sticks (forms a ball when pot is shaken). Put into mixer with paddle and turn on to speed 1. After all the steam has escaped, add eggs, a FEW AT A TIME, incorporating after each addition, until correct texture is reached. Withhold last six eggs as mix may vary, and check with the Chef for consistency.

3. TO PIPE: LENGTHS TIPLarge Éclairs 4 1/2" #6 plainSmall Éclairs 3 1/2" #6 plainCream Puffs #6 plainParis Brest Inside 8" ring #5 star

Pate Brisée (Enriched Pie Dough)Grouping: Dough


Yield: 8 lbs. 7 oz.

Ingredient4 lb. 8 oz. AP Flour1 lb. 12 oz. Butter, cold

1 ¾ oz. Salt 10 each Eggs

1 lb. Water, ice cold

Preparation

1. Sift flour and salt into a 20 qt. Bowl. Cut in butter until pieces are the size of large peas.2. Add eggs and water together and mix until just incorporated.3. DO NOT OVERMIX.

Pate SucreGrouping: DoughYield: 19 lb.

Ingredient3 lb. Sugar6 lb. Butter

12 each Eggs2 tsp. Salt1 oz. Vanilla4 lb. 8 oz. Cake Flour4 lb. 8 oz. Bread Flour1 TBSP. Baking Powder1 each Lemon and Orange Zest

Preparation

1. Cream sugar and butter until fluffy.2. Add eggs, then salt, vanilla, and zest.

Mix the flours and baking powder in a bowl, add all at once.3. Mix just until it comes together. DO NOT OVERMIX.

Peanut Butter Banana Chocolate Chip Cookies Grouping: CookiesYield: 10 lb.

Ingredient 2 lb. 13 oz. AP Flour ¾ oz. Baking Soda


¼ oz. Salt 14 ½ oz. Butter 14 ½ oz. Peanut Butter 1 lb. 5 ½ oz. Brown Sugar 14 oz. Sugar 2 ½ oz. Egg Yolks 1 oz. Vanilla Extract 1 lb. 5 ½ oz. Ripe Banana, mashed 1 lb. 7 oz. Chocolate ChipsPreparation

1. Creaming method. Add bananas after creaming butter and sugars.

Peanut Butter CookiesGrouping: CookiesYield: 20 lb.

Ingredient4 lb. Butter2 lb. 4 oz. Sugar2 lb. 4 oz. Brown Sugar5 lb. Peanut Butter

1 ½ TBSP. Vanilla9 each Eggs4 lb. 8 oz. AP Flour

1 ½ oz. Baking Soda1 oz. Salt

Preparation

1. Cream the butter, sugar, and brown sugar until smooth, no lumps.2. Add the peanut butter and vanilla. Let the mixture cream for 3-4 minutes on speed # 1 until

light in color.3. Slowly add the eggs, scraping down.4. Sift the flour, baking soda and salt together twice and add, mixing until the dough comes

together. DO NOT OVERMIX.

Peanut Butter MousseGrouping: FillingsYield: 3 lb. 8 oz.


Ingredient 3 each Egg Yolk, pasteurized 3 each Whole Eggs, pasteurized 9 oz. White Chocolate, chopped 9 oz. Peanut Butter 5g. (2 sheets) Gelatin 32 oz. Heavy CreamPreparation

1. Melt chocolate and peanut butter together over a water bath.2. Bloom gelatin in cold water3. Whip eggs over water bath until 110 degrees (warm to the touch)4. Melt gelatin and temper into the warm eggs.5. Temper chocolate into eggs.6. Whip cream to medium peaks and fold into chocolate / egg mixture.

Pear & Ginger QuickbreadGrouping: Quick BreadsYield: 23 lb.

Ingredient2 lb. 14 oz. Canola Oil2 lb. 10 oz. Sugar4 lb. Molasses

24 each Eggs4 TBSP. Baking Soda3 lb. Buttermilk6 lb. 12 oz. AP Flour4 TBSP. Ground Ginger1 TBSP. Cinnamon1 TBSP. Ground Clove2 lb. Raisins

12 each Ripe Pears, peeled and dicedPreparation

1. Cream oil and sugar together. Add Molasses and blend.2. Add eggs in thirds, scrape often. Add buttermilk.3. Sift flour, baking soda and spices together and mix into the oil mixture.4. Fold in raisins and pear last.

Peasant Rye (Dark)Grouping: Yeast BreadsYield: 25 pound


Ingredient1 lb. 4 oz. Cornmeal7 lb. Warm Water6 oz. Fresh Yeast1 lb. Water4 oz. Salt4 oz. Oil2 lb. Blackstrap Molasses3 oz. Caraway Seeds

1 ½ oz. Cocoa2 lb. 8 oz. Dark Rye Flour2 lb. Whole Wheat Flour8 lb. Bread Flour

Preparation


Pecan Diamonds Grouping: Cookies; Desserts / PastriesYield: 10 lb. 9 oz. (1 full sheet)

Ingredient 2 lb. Brown sugar 2 lb. Butter 8 oz. Sugar 1 lb. 8 oz. Honey 4 lb. Pecans or Walnuts 8 oz. Heavy Cream 1/8 oz. Salt 1 oz. Vanilla extractPreparation

1. Boil together the brown sugar, butter, sugar and honey.2. Boil for 3 minutes and remove from heat. Allow bubbling to subside.3. Stir the remaining ingredients into the honey mixture.4. Bring back to the boil. Remove from heat and allow bubbling to subside.5. Pour into prepared sheet pan (lined with sugar dough).6. Bake at 350 until bubbling over the surface. Cool. Will keep for 1 week.

Pecan Flan Filling Grouping: FillingsYield: 3 lb. 12 oz.


Ingredient1 lb. 4 oz. Brown sugar4 oz. Butter, melted1 lb. Corn syrup

11 each Eggs1 pinch Salt

To Taste Vanilla3 teaspoon Rum, optional

Preparation

1. Be careful NOT to incorporate air when mixing this filling.2. Mix sugar and eggs until smooth. Add the rest of the ingredients. Strain.3. Place pecans on tart shell. Pour filling on pecans (DO NOT SPILL OR OVERFILL).4. Bake in 350°F deck until firm.

Pecan Scotties CookiesGrouping: CookiesYield: 29 lb.

Ingredient4 lb. Sugar4 lb. Brown Sugar4 lb. Butter4 cup Oil

16 each Eggs7 lb. AP Flour2 TBSP. + 2 tsp. Baking soda2 TBSP. + 2 tsp. Baking powder

2 ½ ounce Vanilla1 lb. 12 oz. Oatmeal4 cup Coconut (desiccated)

4 lb. Pecan piecesPreparation

1. Creaming method. Add oil after eggs.


Pie Dough IGrouping: DoughYield: 13 lb. 8 oz.

Ingredient4 lb. Pastry Flour7 oz. Sugar (optional)1 TBSP. Salt2 lb. Butter2 TBSP. Vinegar

1 lb. Cold WaterPreparation

1. Use the biscuit method. Scale into 10 oz. pieces for 9 inch deep dish pie shell.

Pie Dough II Grouping: DoughYield: 5 pound

Ingredient2 lb. 8 oz. Pastry flour, sifted1 lb. 12 oz. Butter

12 oz. Water, ice cold ¾ ounce SaltPreparation

1. Sift flour and salt into a 20 qt. Bowl. Cut in butter until pieces are the size of large peas.2. Add water and mix JUST until absorbed. DO NOT OVERMIX.

Piped Linzer TartGrouping: DoughYield: 17 lb.

Ingredient3 lb. 8 oz. Butter3 lb. 8 oz. Sugar

24 each Eggs8 each Egg yolks


1 lb. 10 oz. Cake flour5 lb. Hazelnut flour4 oz. Cinnamon2 lb. 8 oz. Cake crumbs2 each Lemons, zested

Preparation

1. Cream butter with sugar until very light. Warm butter and sugar mix as needed to result in light yellow color.

2. More creaming will lead to more rise in dough (less defined lattice) but will allow for easier piping. Slowly add eggs and yolks. Again, warm mixture as you go to keep it pipeable. Add dry ingredients all at once.

3. Pipe immediately.4. Bake at 350°F.

Pizza DoughGrouping: Yeast BreadsYield: 12 lb.

Ingredient 7 lb. Bread Flour 3 ¼ oz. Salt 1 oz. Yeast 4 lb. 2 oz. Cold Water 8 oz. Olive OilPreparation

1. Straight dough method.

Plain Muffin BatterGrouping: Quick BreadsYield: 60 lb.

Ingredient 13 lb. 8 oz. Sour Cream 48 each Eggs


9 lb.12 oz. Sugar6 lb. Brown Sugar3 qt. Vegetable Oil

18 lb. AP Flours 11 ¼ oz. Baking Powder

5 oz. Salt

Preparation

1. Use Creaming Method. Fold in flavoring (frozen blueberries, raspberries, chocolate chips, etc.)

Pound CakeGrouping: CakesYield: 18 lb. (10 each)


1 ½ oz. Salt1 oz. Vanilla

¼ oz. Nutmeg 1 ½ qt. Eggs

6 lb. Cake Flour1 oz. Baking Powder

1 ½ qt. MilkPreparation

1. Use the creaming method for cakes.

Puff PastryGrouping: Laminated PastryYield: 20 lb.

Ingredient6 lb. Bread Flour


2 lb. Cake Flour1 lb. Butter2 TBSP. Salt4 lb. 8 oz. Ice Water

Beurrage6 pound Butter

Preparation

1. Straight Dough method.

Pumpernickel BreadGrouping: Yeast BreadsYield: 12 pound

Ingredient2 qt. Water

4 ½ oz. Yeast2 oz. Salt4 oz. Vegetable Oil4 oz. Milk Powder4 oz. Caramel Color2 lb. 8 oz. Pumpernickel Flour4 lb. 8 oz. High Gluten Flour

Preparation


Pumpkin CheesecakeGrouping: CakesYield: 3 lb. 4 oz. (1 X 9 " cake)

Ingredient1 lb. 13 oz. Cream cheese1 cup Sugar


2 TBSP. Sugar2 each Eggs

¼ tsp. Ginger¼ tsp. Cinnamon

1 ¾ cup Pumpkin purée9 oz. Mascarpone

Preparation

1. Cream together cream cheese and sugar until smooth.2. Incorporate eggs, scraping down bowl frequently. Add spices and pumpkin. Stir in mascarpone.3. Deposit into graham cracker crust, in a 9" pan.4. Bake in water bath at 350°F until done.

Pumpkin Chiffon CakeGrouping: CakesYield: 22 lb. (16 - 8" cakes)

Ingredient4 lb. Sugar, for dry ingredients4 lb. Cake flour8 oz. Milk powder3 oz. Baking powder

2 ½ oz. Spice mix (2 parts Cinnamon to 1 part ground ginger)1 oz. Salt3 lb. Eggs1 lb. Sugar, for eggs

2 lb. Canned solid packed pumpkin purée2 lb. Vegetable oil1 lb. Water2 TBSP. Vanilla extract

4 lb. Egg whites1 lb. Sugar, for whites

¼ oz. Cream of TartarPreparation

1. Sift together dry ingredients. Whip together eggs, sugar for eggs and pumpkin unti smooth.2. Slowly drizzle in oil, then water, then extract.3. Gradually add egg mix to dry ingredients, scraping down frequently.4. In a separate bowl, whip whites and cream of tartar to medium peaks, adding sugar in thirds.

Gently fold whites into rest of mix.5. Fill greased and prepared pans 2/3 full (no more) and bake immediately in 350°F deck oven

until done.6. Bake sheets in a 300°F convection oven.

Pumpkin MuffinsGrouping: Quick BreadsYield: 20 lb.

Ingredient


1 lb. 12 oz. Eggs 1 lb. 15 ¼ oz. Canola oil 3 lb. 14 oz. Pumpkin Puree 6 lb. Granulated sugar 6 lb. AP Flour ¾ oz. Salt 1 ¼ oz. Baking Powder 1 ½ oz. Baking Soda 1 oz. Cinnamon ½ oz. Nutmeg ½ oz. Cloves ¼ oz. Allspice 12 oz. Raisins 12 oz. WalnutsPreparation

1. Cream together canola oil and sugar. Add eggs. Add Pumpkin. Sift dry ingredients and add to mixture. Mix just until incorporated.

2. Scrape often. Scoop half of the batter. Add nuts and raisins and scoop the remainder.

Pumpkin Pie Grouping: FillingsYield: 10 x 9" pies

Ingredient1 gallon Pumpkin3 lb. Sugar

1 ½ tsp. Salt 2 ½ TBSP. Cinnamon 1 ½ TBSP. Ground Ginger 1 ½ TBSP. Nutmeg 30 each Eggs, slightly beaten

3 cup Milk5 cup Cream2 TBSP. Vanilla

Preparation

1. Stir pumpkin on medium speed with a wire whip.2. Mix together dry ingredients. Add to the pumpkin.3. Add eggs and liquids, all gradually. Mix 5 minutes.4. Pour into par-baked pie shells. Bake at 375F for 50 minutes.

Quiche CustardGrouping: Fillings; Savory


Yield: 8 x 9” pies

Ingredient 30 each Eggs 10 cup Heavy Cream 1 tsp. Salt ½ tsp. Pepper

Preparation

1. Method: Whisk all ingredients together; pour over ingredients in pie shell. Bake until jiggles or knife pulls out cleanly.

Raspberry BarsGrouping: CookiesYield: ½ sheet pan

Ingredient 11 oz. Pecans, toasted & chopped 1 lb. 8 oz. AP Flour 12 ¾ oz. Rolled Oats 7 oz. Sugar 7 ½ oz. Brown Sugar 1 tsp. (.25 oz.) Salt 1 ½ tsp. (.35 oz) Baking Soda 1 lb. 2 oz. Butter, melted 3 cups (7 green scoops) Raspberry jam

Preparation

1. Combine pecans, flour, oats, sugars, slat and baking soda in a large bowl.2. Add melted butter and press 2/3 of the mixture into a parchment lines and sprayed ½ sheet pan and press firmly.3. Spread jam evenly over the mixture and top with remaining crumble mixture.4. Bake about 25-30 minutes total, rotating half way.

Ribbon Sponge Grouping: CakesYield: 1 lb. 14 oz. (2 sheets)

Ingredient5 each Egg6 oz. Sugar6 oz. Almond flour2 oz. Bread flour


4 each Egg whites2 oz. Butter, melted

Preparation

1. Whip whole eggs and sugar over water bath to 120°F.2. Remove from heat and whip at high speed for 1 minutes.3. Sift together almond flour and bread flour.4. Whip egg whites to very soft peaks.5. Gently fold flour mixture into egg mixture. Stir in melted butter and fold in whites.6. Spread evenly over 2 sheet pans, lined with silpats that have tuile pattern already frozen on 7. Bake at 425°F convection over for 2 to 4 minutes or until done (as little color as possible).

Rice PuddingGrouping: Pastries / DessertsYield: 12 lb.

Ingredient 1 lb. 8 oz. Jasmine Rice

3 qt. Whole Milk1 TBSP. Vanilla

1 lb. 8 oz. Sugar4 each Oranges, zest only1 qt. Heavy Cream

24 each Egg YolksPreparation

1. Place rice, milk and vanilla in a large rondeau over medium high heat. Cook until just al dente.2. Add in sugar, orange zest, heavy cream and yolks. Blend well.3. Pour into bowls or molds and bake in water bath in the bottom deck oven at 325 degrees for 30

to 45 minutes.4. Allow to cool completely.

Rochers Grouping: Candies / ConfectionsYield: 2 lb. 8 oz.

Ingredient 12 oz. Semi sweet chocolate, melted

3 oz. Cocoa butter, melted


4 cup Whole hazelnuts, or slivered almonds1 cup Powdered sugar

Preparation

1. Moisten nuts. Dust with powdered sugar and roast. Allow to cool. Temper couverture and cocoa butter together.

2. In small amounts, mix nuts with tempered chocolate and form into pyramid shapes on parchment paper.

Rolled Fondant (Sugar Paste)Grouping: Frostings / Icings / GlazesYield: 2 lb. 6 oz.

Ingredient2 lb. Powdered sugar, sifted2 oz. Egg whites, pasteurized4 oz. Liquid glucose, warmed

Preparation

1. Sift the sugar onto a clean work surface, and make a well in the center. Add the whites and the glucose. Mix to a slurry consistency in the well with the spoon. Use your hands to incorporate the remaining sugar. Knead the paste to form a firm, but not dry, ball. You may not need all the sugar if mix is dry as the paste will firm in keeping.

2. Place in a double plastic bag and seal. Use after 24 hours.3. While using, if paste is too firm, add a small amount of shortening to soften it.4. Sugar paste may be colored with paste food coloring.5. Sugar paste has many uses, including the covering of cakes and gateaux, the modeling of

flowers and decorations, and a filling for petit fours, when flavored.

Roulade (& Chocolate Roulade)Grouping: CakesYield: 8 lb. 4 oz. (3 sheets)

Ingredient 3 lb. Egg Yolks 1 lb. 8 oz. Sugar 2 lb. Egg Whites

8 oz. Sugar 1 lb. 4 oz. Cake Flour*** Follow directions below from


Chocolate RouladePreparation

1. Whip yolks with 1 # 8 oz. Sugar until ribboned.2. Whip whites with 8 oz. Sugar to soft peaks.3. Fold sifted flour and whites alternately into yolks.4. Spread evenly on parchment lined pans and bake in a 300°F convection oven.5. ***Note*** For Chocolate Roulade substitute with 12 oz. Cake flour and 8 oz. Dutch processed

cocoa powder, 1 # Semi-sweet chocolate.

Royal Icing Grouping: Frostings / Icings / GlazesYield: 13 ounce

Ingredient1 oz. Egg whites, pasteurized

12 oz. Powdered sugar, sifted, have extra sugar readyPreparation

1. ALL EQUIPMENT MUST BE GREASE FREE.2. Place the whites into a mixing bowl with a paddle. Add the sifted sugar in two parts, and beat

well. The icing should appear slightly soft at start of mixing, and should be beaten to a firm peak. It should be very white in color and firm enough to pipe without losing its shape and

3. NOTE:Lemon juice may be added to set the icing much harder, 1 TBSP. per pound

4. Glucose may be added to prevent the icing from hardening, 1 tsp. per cup.5. Ratio: 1:6 egg white: sugar

RugelachGrouping: DoughYield: 6 lb.

Ingredient 1 lb. 8 oz. Butter

1 lb. 8 oz. Cream Cheese, room temp1 tsp. Salt


4 oz. Sugar 2 lb. 14 oz. AP FlourPreparation 1. Combine all dough ingredients together in mixing bowl with the dough hook. Mix on low speed until a smooth dough is

formed. 2. Wrap in plastic and refrigerate overnight.

Rye Bread (NY Style)Grouping: Yeast BreadsYield: 6 lb.

Ingredient 4 ¼ oz. Fresh Yeast

2 lb. Water2 lb. 13 oz. Bread Flour1 oz. Caraway Seeds2 oz. Sugar

1 1/8 oz. Salt 12 oz. Light Rye FlourPreparation


Sabayon Grouping: FillingsYield: 3 cups

Ingredient6 each Yolks

½ cup Granulated Sugar1 cup Heavy Cream


1 cup Crème Fraiche1 each Vanilla Bean, split and seeded

Preparation

1. Whip heavy cream and crème fraiche until firm peaks.2. Over double boiler whisk sugar, egg yolk, and vanilla bean until light and thick ribbon. For

about 8-10 minutes, then let rest for 1 minute.3. Fold in whipped product. Separate into 2 bowls and flavor. Let set in walk in for 5 hours.

Sable CookiesGrouping: CookiesYield: 9 lb. 2 oz.

Ingredient3 lb. 3 oz. Butter, cold1 lb. 11 oz. Sugar4 lb. 4 oz. Cake Flour

¾ ounce SaltPreparation

1. Mix the butter and sugar on low speed until smooth. Do not over mix.2. Add sifted flour and salt. Mix only until a dough is formed.3. Bake at 350F on double sheet pans. May be flavored with chocolate, nuts, maple, or coffee.

Sacher Torte Grouping: CakesYield: 3 lb. 12 oz.


Ingredient15 each Egg yolks

10 ½ oz. Sugar7 oz. Butter, melted

8 ½ oz. Flour2 oz. Dutch process cocoa

15 each Egg whites7 oz. Semisweet chocolate, melted

Preparation

1. Ribbon yolks and sugar. Melt butter and chocolate. Sift flour and cocoa. Whip whites. Fold butter and chocolate into ribbon yolks. Fold in meringue alternately with dry ingredients.

Savory Cheesecake BaseGrouping: SavoryYield: 2 x batch yields 15 - 4oz. foil cups

Ingredient24 oz. Cream Cheese, softened *

1 oz. Cornstarch 1 tsp. Salt 4 oz. Sour Cream 3 ½ oz. EggsPreparation

1. Blend cream cheese, cornstarch, salt and sour cream until smooth.2. Add eggs one at a time, blending after each addition. Add savory ingredients as desired.3. Bake in water bath at 350F.

*May use ½ amount of goat’s cheese

Scones # 1Grouping: Quick BreadsYield: 17 pound

Ingredient7 lb. AP Flour1 lb. 10 oz. Sugar


5 ounce Baking Powder 1 ½ oz. Salt

2 lb. 8 oz. Butter1 lb. 10 oz. Currants2 qt. Cream

Preparation

1. Biscuit Method. Roll to # 23 on the sheeter or about 7/8 inch thick and cut with a 3 inch diameter cutter,

2. Egg wash and bake at 300F in a convection oven until golden brown and the structure is set.

Scones #2Grouping: Quick BreadsYield: 40 lb. 8 oz.

Ingredient 17 lb. 8 oz. AP Flour

4 lb. Sugar 12 oz. Baking Powder

6 lb. 4 oz. Butter4 lb. Raisins4 qt. Half and Half

Preparation

1. Cut margarine into dry ingredients. 2. Add fruit and toss. 3. Add half and half, milk just until it comes together. 4. Roll about 1 inch thick. 5. Cut with large round biscuit cutter. 6. Egg wash and bake at 325.

Semolina BreadGrouping: Yeast BreadsYield: 16 lb. 10 oz.

Ingredient2 oz. Fresh Yeast6 lb. Water


5 lb. Patent Flour4 oz. Black Sesame Seeds4 lb. Durum Flour1 lb. Semolina4 oz. Salt

Preparation

1. Dissolve yeast in water.2. Add all dry ingredients EXCEPT salt.3. Mix until combined on FIRST SPEED ONLY.4. Autolyse 10 minutes.5. Add salt and finish mixing.

Sicilian BreadGrouping: Yeast BreadsYield: 8 lb. 11 oz.

Ingredient3 lb. 1 oz. Water

2 ½ oz. Fresh yeast4 TBSP. Oil

1 ¼ oz. Malt4 lb. Semolina1 lb. 6 ¼ oz. AP Flour1 oz. Salt

Preparation

1. Dissolve fresh yeast in water before finishing with the straight dough method.

Snickerdoodles Grouping: CookiesYield: 10 lb.

Ingredient 3 lb. 11 ½ oz. AP Flour 3 lb. 2 ¾ oz. Sugar 1 lb. 12 oz. Butter 5 ¼ oz. Corn Syrup, light 11 ¾ oz. Eggs 2 oz. Vanilla Extract


¾ oz. Baking Soda ¾ oz. Baking Powder ¼ oz. Salt ¼ oz. CinnamonPreparation

1. Creaming method. Add corn syrup after eggs.

Soft Caramel (for use in cookies)Grouping: FillingsYield: 860 g.

Ingredient 250 g. Sugar 190 g. Sweetened Condensed Milk 100 g. Water 220 g. Glucose 100 g. Butter 1 tsp. Salt

Preparation

1. Combine water, sugar and milk in saucepan. Boil, stirring constantly.2. Add the glucose at first sign of boiling.3. At 230 degrees, add the butter4. At 243 degrees, add the salt and remove from heat. Cool completely.

Soft DoughGrouping: Yeast BreadsYield: 25 pound

Ingredient 10 oz. Fresh Yeast

7 lb. 8 oz. Water5 oz. Salt


1 lb. 3 oz. Oil1 lb. 3 oz. Honey

14 lb. 12 oz. Bread Flour

Preparation


Sour Beer BreadGrouping: Yeast BreadsYield: 26 lb. 8 oz.

Ingredient 3 ½ qt. Beer

3 oz. Yeast4 lb. Levain

13 lb. Bread Flour1 lb. Semolina1 lb. 7-Grain Mix5 oz. Salt

Preparation

1. Use the straight dough method.2. Stir together all ingredients.

Sour Cream Chocolate CakeGrouping: CakesYield: 5 lb. 8 oz. (3 X 10 “ cakes)

Ingredient6 oz. Chocolate, unsweetened1 lb. 3 oz. Cake flour

¾ oz. Baking soda8 oz. Butter2 lb. Light brown sugar


6 each Eggs3 TBSP. Vanilla2 cup Sour cream1 lb. Water, Hot

Preparation

1. Melt chocolate in a double boiler.2. Sift flour and soda.3. Cream butter and sugar until mixed (not to high volume). Add eggs, mixing well and scraping

down bowl after each addition of egg (one third at a time). Add vanilla. Add chocolate and mix well. Add sour cream and mix well, scraping down bowl. Add flour and mix well.

4. Add hot water slowly with machine running at slow speed -on/off if necessary. Scrape bowl 5. Fill pans only halfway.6. Bake at 350°F.7. Mix may seem loose.

Sour Cream Coffee Cakes (Ring Style)Grouping: Quick BreadsYield: 16.5 pound


15 each Eggs1 TBSP. Vanilla2 lb. 8 oz. Buttermilk2 lb. 8 oz. Sour Cream4 lb. AP Flour

1 ½ oz. Baking Soda 1 ½ oz. Baking powderPreparation

1. Use creaming method for cakes.2. Scale at 2 # 12 oz per cake.

Sour Cream Walnut CookiesGrouping: CookiesYield: 10 lb.

Ingredient 2 lb. 12 oz. AP Flour 2 lb. Butter 2 lb. 3 ½ oz. Sugar 15 oz. Eggs 1 ¾ oz. Lemon Juice .33 oz. Lemon Zest ¼ oz. Orange Zest 1 lb. 1 ¾ oz. Sour Cream 12 ½ oz. Walnuts, chopped


½ oz. Baking Powder ¼ oz. Baking Soda

Preparation

1. Use creaming method for cookies.

Sour French BreadGrouping: Yeast BreadsYield: 8 lb.

IngredientSPONGE: start 1 day ahead

1 qt. Water1 pinch Fresh Yeast 2 lb. AP Flour

FINAL DOUGHSponge

1 pt. Water1 pinch Fresh Yeast3 lb. AP Flour1 oz. Salt

Preparation

1. Sponge dough method. Use medium mixer.1. Bake at 450F flat deck for about 15 minutes.

Spritz Butter CookiesGrouping: CookiesYield: 6 lb. 4 oz.

Ingredient2 lb. 4 oz. Butter1 lb. 2 oz. Sugar1 each Lemon Zest


1 TBSP. Vanilla½ tsp. Salt

2 each Egg Whites2 lb. 10 oz. Cake Flour, sifted

Preparation

1. Cream together the butter, sugar, lemon zest, vanilla and salt with a paddle while warming the bowl with a torch. Then beat until very light and airy.

2. Add the egg whites and whip for 1 minute with paddle3. Add the sifted flour. Mix well until incorporated. Pipe into desired shapes with large star tip.

Stencil TuileGrouping: Misc.Yield: 6 lb. 4 oz.

Ingredient 7 oz. Butter, soft 7 oz. Powdered Sugar, sifted 7 oz. Egg White , fresh 7 ¾ oz. Cake Flour, sifted As needed Food Color – keep it PALE

Preparation

1. Cream together the butter until light.2. Add the powdered sugar and blend well. Scrape.3. Add the whites, mixing continuously. Scrape4. Add the flour, mix until smooth.5. Color the mixture with food color, if desired and spread a very thin layer over a sil-pat.6. Using a rubber scraper, scrape a design into the tuile and freeze. 7. Top with a thin layer of Jaconde or Ribbon Sponge recipe and bake just until set.

StollenGrouping: Yeast BreadsYield: 26 pound

IngredientSPONGE:

2 lb. Water8 oz. Fresh Yeast2 lb. 8 oz. Bread Flour

DOUGH:4 lb. 8 oz. Bread Flour1 lb. Pastry Flour1 lb. 8 oz. Butter2 lb. Eggs1 lb. 1 oz. Sugar1 lb. Hi-Ratio Shortening4 oz. Milk Powder1 oz. Baking Powder1 oz. Salt


2 each Lemons, zest onlyONE DAY AHEAD SOAK:

4 lb. Citron Mix4 lb. Raisins1 bottle Rum

Preparation

1. SPONGE: combine ingredients in a 20 qt mixer and blend. Allow to ferment for 20 minutes.2. Pour the sponge into the 80 qt bowl and add all the dough ingredients except the zest.3. Mix well on speed # 1. Develop on speed # 2 for 8-10 minutes.4. Add the soaked fruit and zest and mix to incorporate.5. Form into rounds (18-20 oz) Roll into Stollen shape and give a half proof.6. Bake at 350F until brown. While still warm, submerge in melted butter and coat in

Strawberry Rhubarb Tart FillingGrouping: FillingsYield: 3 lb. 4 oz. (3 x 9” tarts)

Ingredient3 qt. Fruit, fresh or frozen3 each Eggs1 lb. Sugar4 oz. Corn starch

Preparation

1. Sift sugar and corn starch. Mix with fruit and eggs.2. Yield: 3 X 9 " tart or 24 tartlets.

Streusel Grouping: Misc.Yield: 10 pound

Ingredient2 lb. 8 oz. Butter2 lb. 8 oz. Sugar5 lb. Bread Flour1 TBSP. Cinnamon1 tsp. Nutmeg

Preparation

1. Cream the butter and sugar together.2. Add the flour and spice. Mix until crumbly.


StrudelGrouping: Pastries / Desserts; DoughYield: 3 lbs. 12 oz. (3 strudel logs)

Ingredient 1 lb. 14 oz. Bread flour, sifted

1 tsp. Salt3 each Egg Yolks

1 lb. 4 oz. Water, amount is variable 4 ½ oz. Oil

Preparation

1. See the Chef before mixing.2. Mix all ingredients except oil and some of the water (hold back about 3/4 cup) until a soft

dough is formed. Mix to full gluten development.3. Slowly drizzle in oil and mix until oil is fully absorbed into the dough after each addition. Wrap and refrigerate.4. Cut into 3 parts and roll thin on sheeter – place on floured parchment on sheet pan. Allow to relax at room

temperature for about 15 minutes. Get help pulling the strudel!5. Yield: 3 logs strudel

Sugar DoughGrouping: DoughYield: 20 pound

Ingredient 4 lb. 8 oz. Butter, softened 4 ½ lb. Powdered sugar, sifted 20 each Eggs

9 lb. AP Flour, siftedPreparation


1. Cream butter and sugar. Slowly incorporate eggs.2. No need for concern if mixture curdles. Add flour all at once and mix ONLY until incorporated.

Sugar for Pulling (Pulled Sugar)Grouping: Misc.Yield: 10 lb. 13 oz.

Ingredient 6 lb. 10 oz. Sugar 2 lb. 14 oz. Spring Water 1 lb. 5 oz. Glucose 23 drops Tartaric Acid

Preparation

1. Bring sugar and water to a boil, skimming and washing down sides.2. At the boil, add the glucose and 5 drops of acid. Bring back to the boil.3. Cook to 280 degrees F. and add 18 drops of acid.4. Cook to 323 degrees F. Color and pour onto marble slab for cooling. See Chef Demo.

Sunflower Seed BreadGrouping: Yeast BreadsYield: 33 lb.

Ingredient 6 ½ oz. Fresh Yeast

1 qt. Water2 qt. Orange Juice2 qt. Milk

12 oz. Sugar1 lb. Butter, melted

16 each Eggs2 lb. 8 oz. Sunflower Seeds


15 lb. Bread Flour3 lb. Course Whole Wheat Flour8 oz. 8-Grain5 oz. Salt2 each Oranges, zest only

Preparation


Sweet Buns (English) Grouping: Yeast breadsYield: 10 pound

Ingredient5 lb. 5.3 oz. Bread Flour

2.1 oz. Milk Powder 10.67 oz. Sugar 1 oz. Salt 8.5 oz. Butter 4.27 oz. Eggs 5.3 oz. Yeast 2 lb. 10.67 oz. Water

Preparation

1. Use the straight dough method. Bulk Ferment 1 hour.

Swiss MeringueGrouping: Misc.Yield: 1 lb.

Ingredient8 oz. Egg whites, pasteurized

¼ oz. Cream of tartar8 oz. Sugar

½ tsp. Vanilla

Preparation


1. Whip whites and sugar over water bath to 115°F. Move to a mixer. Add cream of tartar and vanilla. Whip to firm peak. Pipe immediately and quickly, or form on tarts and flash in hot (400°F convection) oven until browned.

Swiss White TrufflesGrouping: Candies / ConfectionsYield: 1 lb.

Ingredient1 lb. White chocolate, Finely chopped

½ cup Cream2 TBSP. Butter, softened2 TBSP. Champagne


1. Boil cream. Pour over chocolate. Mix in soft butter and champagne. Refrigerate. From balls and dip in tempered chocolate.

Tiramisu FillingGrouping: FillingsYield: 4 lb.

Ingredient 12 each Egg yolks, pasteurized 12 each Egg whites, pasteurized

1 cup Sugar2 lb. Mascarpone cheese4 TBSP. Marsala

Preparation

1. Soften mascarpone cheese by hand with Marsala. CAUTION: This easily turns to butter. Ribbon yolks with half the sugar. Add to softened cheese and Marsala. Whip whites to stiff peaks with


remaining sugar and cream of tartar. Fold lightly into cheese mix. Use immediately.2. NOTE:

For use in cakes, you will need to stabilize with gelatin (for a 1X batch use 6 sheets). Use a little of the Marsala to dissolve the bloomed gelatin. Then temper the (warmed) ribboned yolks and sugar into the dissolved gelatin and Marsala. Proceed as usual. Use immediately.

2. Yields: 34 X 4 oz. Cups or 3 X 8 " charlottes.

Truffle FillingGrouping: FillingsYield: 9 lb.

Ingredient 4 lb. 8 oz. Semi sweet chocolate 3 lb. 12 oz. Egg whites, pasteurized

1 cup Granulated sugar 12 sheets Gelatin ½ cup BrandyPreparation

1. Have all mise en place ready before mixing.2. Whip egg whites to FIRM peaks.3. Soften gelatin and dissolve in brandy.4. Fold 1/3 of whites into chocolate.5. Fold in gelatin and remaining whites.6. Layer with three hazelnut meringue sheets and freeze.7. Cut 4" X 8" rectangles OR 1 Full Sheet to Cut

Vanilla Chiffon CakeGrouping: CakesYield: 1 lb. 14 oz. (2 x 8” cakes)

Ingredient7 oz. Cake Flour2 tsp. Baking Powder7 oz. Sugar

½ tsp. Salt4 oz. Water4 each Eggs, separated room temperature whites!!

1/3 cup Oil2 tsp. Vanilla

½ tsp. Cream of TartarPreparation

1. Sift flour, place in 5qt bowl with salt, baking powder and all but 1/4 cup of the sugar - attach


2. Combine water, yolks, vanilla, oil and water, gradually slurry into dry ingredients, increase speed to medium-high, ribbon for approximately 5 minutes. Place mixture into a large mixing

3. In another bowl, whip room temp whites with cream of tartar until stiff peaks form, gradually meringue in remaining 1/4 c sugar and continue to whip for a few more seconds.

4. Combine whites with ribboned ingredients using 1/3: 2/3 method.5. Bake in convection oven, 325, low fan. Cake should test done with skewer. Two 8" cake pans.

Vanilla Chiffon RouladeGrouping: CakesYield: 2 full sheets

Ingredient 2 cups Granulated Sugar, for dry 4 cups AP Flour 4 tsp. Baking Powder 4 tsp. Baking Soda 1 tsp. Salt 16 each Egg Yolks 1 cup Sugar, for yolks 1 ½ cups Oil 2 cups Water 8 TBSP. Vanilla Extract 24 each Egg Whites 3 cups Sugar, for whitesPreparation

1. Sift together first sugar, flour, baking powder, baking soda and salt in mixer.2. In another bowl, ribbon yolks with sugar for yolks. Slowly drizzle in oil, water and vanilla.3. Gradually mix this yolk mixture into the dry ingredients, scraping frequently.4. In a third bowl, whip whites to soft peaks, gradually add sugar for whites in thirds.5. Whip to medium peaks. Gently fold the whites into the rest of the mix. 6. Spread evenly into greased and papered sheets. Bake 300 degree convection.

Vegetable Croissant FillingGrouping: FillingsYield: 8 pound

Ingredient1 bunch Parsley, rough chop2 cup Sun-dried Tomatoes, softened, chopped

½ each Onion, small dice1 lb. Feta Cheese, crumbled8 each Garlic cloves, minced2 lb. Swiss or Cheddar, grated1 each Lemon Juice, no seeds3 lb. Frozen Spinach, thawed, wrung out dry, chopped


4 cup Parmesan Cheese, grated2 each Eggs

1 ½ TBSP. Cumin1 tsp. Cayenne

To Taste Salt & PepperPreparation

1. Vary cheese quantity and type to taste. Add other grated or chopped vegetables as available.2. Combine all ingredients and adjust seasonings. Should be spicy but not hot.3. OPTIONS: Add 1-2 minced hot peppers, substitute cilantro for parsley and 1 smoked jalapeno,

minced.Vermont Crunchies

Grouping: CookiesYield: 22 lb.

Ingredient2 lb. 8 oz. Sugar2 lb. Butter4 lb. Brown Sugar6 lb. Crunchy Peanut butter

24 each Eggs2 TBSP. Vanilla2 oz. + 1 tsp. Baking Soda5 lb. 4 oz. Oatmeal

Preparation

1. Cream together the butter and sugar. Add peanut butter.2. Add the eggs and vanilla. Stir in baking soda and oatmeal.3. OPTIONS: Add 2 # chocolate chips, 2 # whole pecans, 1 # dark raisins, 1# golden raisins, 2 #

mixed dried cherries, dried cranberries, and sunflower seeds.

Victoria CookiesGrouping: CookiesYield: 580 g. (2 sheet)

Ingredient 250 g. Sugar 300 g. Almonds, sliced

2 each Oranges or lemons, zested 30 g. Egg whites


1. Mix together, adding whites only until moist. Check with chef. Spread onto puff pastry which has been rolled to #1 1/2 and brushed with water. Roll very lightly with a rolling pin to set.


2. Chill and cut into 1 1/2" X 2" strips. Bake at 350°F, watching that tops do not burn (cover if needed).

3. Dip ends in tempered couverture.

Vienna BreadGrouping: Yeast BreadsYield: 10 lb. 12 oz.

Ingredient2 qt. Water5 oz. Fresh Yeast3 oz. Sugar2 oz. Malt4 oz. Vegetable Oil4 oz. Eggs7 lb. 8 oz. Hi-Gluten & A P Flour Mix2 oz. Salt

Preparation


Walnut Chiffon Sponge CakeGrouping: CakesYield: 6 lb. (4 X 9 " cakes)

Ingredient1 lb. Egg yolks1 lb. 2 oz. Sugar6 oz. Oil

2 ½ oz. Water1 lb. Egg whites

14 oz. Sugar½ oz. Baking powder

7 oz. Walnuts, finely chopped1 lb. 2 oz. Cake flour

Preparation

1. Ribbon yolks and first sugar.2. On first speed, add oil and mix to incorporate.3. Sift together flour and baking powder and add alternately with the water on low speed.4. Whip whites and second sugar to medium/firm peaks and gently fold into yolk mixture.5. Fold in nuts last.6. Bake at 360°F.


Walnut / Pecan Oat StreuselGrouping: Misc.Yield: 4 lb.

Ingredient3 cup Oats1 lb. 8 oz. Brown sugar

1 ½ cup AP Flour1 TBSP. Cinnamon1 pinch Salt

1 lb. 2 oz. Butter, cold6 cup Walnut or pecans

Preparation

1. Mix oats, sugar, flour, cinnamon, and salt in a bowl. Cut cold butter into mixture. DO NOT OVER MIX. Mix should not form a paste. Add nuts. Mix should be loose and crumbly.

White Bread Grouping: Yeast BreadsYield: 8 lb. 12 oz.

Ingredient2 lb. Water4 oz. Whole Milk3 oz. Sugar

1 ½ oz. Salt 2 ½ oz. Fresh Yeast

5 lb. Bread Flour4 oz. Butter, room temp.6 each Eggs

Preparation



White Cake Grouping: CakesYield: 12 lb. 8 oz.

Ingredient3 lb. Cake Flour3 oz. Baking Powder1 oz. Salt1 lb. 8 oz. High Ratio Shortening3 lb. 12 oz. Sugar1 lb. 8 oz. Skim Milk

4 ½ tsp. Vanilla Extract 2 ¼ tsp. Almond Extract

1 lb. 8 oz. Skim Milk2 lb. Egg Whites

Preparation

1. Sift flour, baking powder, salt. Add shortening and blend with paddle for 2 minutes. Scrape bowl and mix another 2 minutes.

2. Add sugar and blend. Add milk and extracts. Blend on low speed for 3-5 minutes. Combine skim milk and egg whites and add to mixture in stages.

3. Blend for a total of 5 minutes during this stage.

White Cake IIGrouping: CakesYield: 2 – 9” cakes

Ingredient 2 ¼ cups Cake Flour 1 TBSP. Baking Powder ½ tsp. Salt 1 ¼ cups Whole Milk 4 each Egg Whites 1 ½ cups Sugar 2 tsp. Lemon Zest, microplane 4 oz. Butter, room temperaturePreparation

1. Sift dry ingredients.2. Whisk milk and egg whites together.


3. Work lemon zest into the sugar with fingers. Add butter and mix with paddle until light and fluffy.4. Alternate adding the dry and the liquid – starting and ending with the dry.

White Chocolate Mousse Grouping: FillingsYield: 2 X 9 “ Tarts

Ingredient3 each Egg yolks, pasteurized3 each Eggs, pasteurized

1 lb. 2 oz. White chocolate, chopped2 sheets (5g.) Gelatin**

2 lb. 2 oz. Whipped cream, unsweetenedPreparation

1. Melt chocolate.2. Bloom gelatin in cold water to soften.3. Whip cream to medium peak and hold in walk-in.4. Whip eggs over hot water bath until 110 degrees (warm to touch)5. Dissolve gelatin in a little hot water and temper into the warm eggs.6. Temper chocolate into eggs.7. Fold in whipped cream last.

**For cakes: use 3 sheets of gelatin

Whole Wheat Danish DoughGrouping: Laminated PastryYield: 5 lb. 8 oz.

Ingredient1 lb. Water

1 ½ oz. Fresh Yeast5 oz. Soft Butter6 oz. Maple Syrup2 oz. Milk Powder

½ oz. Salt2 oz. Egg Yolk5 each Whole Eggs

2 lb. 8 oz. Patent Flour 8 oz. Cake Flour, sifted 8 oz. Whole Wheat Flour

LAMINATION BUTTER:1 pound 14 ounce Butter

Preparation

1. Dissolve yeast in water.2. Continue with syrup, egg products, and butter.3. Add all dry.


4. Salt on top.5. Mix on FIRST SPEED ONLY!!

Whole Wheat DoughGrouping: Yeast BreadsYield: 21 lb.

Ingredient6 oz. Fresh Yeast6 lb. 8 oz. Water4 oz. Salt1 lb. 4 oz. Vegetable Oil1 lb. 4 oz. Honey5 lb. Whole Wheat Flour7 lb. 8 oz. Bread Flour

Preparation

1. Use the straight dough method.2. VARIATION: Add 2 lb cracked wheat with the liquids.

Yeast Raised Doughnuts

Grouping: Yeast BreadsYield: 4 lb. 8 oz.

Ingredient 2 lb. 4 oz. Bread Flour

3 oz Fresh Yeast 12 oz Whole Milk 4 oz Sour Cream 5 oz. Butter 5 oz. Sugar 5 oz Eggs 2 oz. Egg Yolks ¼ oz. Salt ½ oz. Orange Zest ¼ oz. Vanilla

Preparation

1. Straight dough method. 2. Mix to a window. 3. Bulk ferment overnight in retarder.


4. Sheet to 8 on dough sheeter and cut into desired shape. 5. Under-proof slightly. 6. Fry in 350F shortening until golden brown on both sides. 7. Fill and garnish as desired.

Yucatan TrufflesGrouping: Candies / ConfectionsYield: 7 lb.

Ingredient 5 1/3 cup Cream

2 oz. Coffee, coarsely ground4 lb. Semi sweet chocolate, finely chopped9 oz. Milk chocolate, finely chopped

12 TBSP. Kahlua8 tsp. Cognac, or Brandy4 TBSP. Butter, softened


1. Bring cream to a boil and infuse coffee. When flavored, strain. Reheat and pour over chocolate. Stir until dissolved. Add liqueur. When cool, add softened. Refrigerate. When set, form into balls and dip in tempered chocolate.

Zucchini Bread Grouping: Quick BreadsYield: 3 ½ cups

Ingredient1 cup AP Flour1 tsp. Baking Powder

½ tsp. Baking Soda1 tsp. Cinnamon

½ tsp. Nutmeg¾ cup Sugar½ cup Vegetable Oil

2 each Eggs¼ cup Bran

1 ½ tsp. Orange Zest1 tsp. Vanilla1 cup Zucchini

Preparation

1. Bake in the deck oven at 350F.


8:1:1 Mousse (fruit)Grouping: FillingsYield: 2 qt.

Ingredient 1 qt. Fruit Puree 1 qt. Heavy Cream 8 sheets Gelatin

Simple Syrup to taste

Preparation

1. Sweeten the puree with simple syrup to taste.2. Bloom gelatin in cold water to soften.3. Heat sweetened puree in a saucepan until very warm to the touch.4. Stir in the softened gelatin sheets until dissolved.5. Place puree mixture in a large bowl over ice bath and stir occasionally.6. Just before mixture sets, whip heavy cream to medium peaks and fold into cooled puree mixture.7. Use immediately.


Baguette Portions Number Weight Subtotal

Baguette 400 0Burger Buns 100 0Sandwich and flutes 100 0Sliders 60 0

Poolish Final Dough Total FormulaIngredient % Grams % Grams % GramsGalahad Flour 100.00% 0 100.00% 0 #DIV/0! 0Water 100.00% 0 47.87% 0 #DIV/0! 0Yeast 0.10% 0 1.79% 0 #DIV/0! 0Salt 0 4.49% 0 #DIV/0! 0Poolish 84.87% 0

Totals 200.10% 0 239.02% 0 #DIV/0! 0

Prefermented Flour 0.00Total Flour 0% of Flour Prefermented #DIV/0!

DDT: 70°to 72°Preferment Mix (Poolish): Mix together water, yeast and flour in 20qt.mixer with the paddle.Autolyese: Autolyese flour, water and poolish for 20 minutes.Mix: Improved.Bulk Fermentation: 1.5 hours.Fold: Fold after 45 minutes and then ferment 45 more minutes before benching.Divide: Scale and pre-shape according to needs.Rest: 15 to 30 minutes.Shape: Shape according to needs.Final Proof: Around 45 minutes.Bake: 450° with steam

100% SemolinaNew England Culinary Institute, 2016 137

Item Number Weight SubtotalSemolina 12 700 8400 0 0

. 8484

Levain Final Dough Total FormulaIngredient % Grams % Grams % GramsSemolina 100.00% 893 100.00% 3826 100.00% 4718Water 100.00% 893 50.00% 1913 59.46% 2806Malt Powder 0 0.67% 26 0.54% 26Salt 0 1.92% 73 1.56% 73Whole Wheat Starter 25.00% 223 16.67% 638 18.25% 861Levain 52.50% 2009 42.57% 2009Totals 225.00% 2009 221.76% 8484 222.37% 10493

Prefermented Flour 892.68Total Flour 4718

% of Flour Prefermented 18.92%DDT: 75° to 77°

Preferment Mix: Mix Levain by hand; let stand at room temp over night, or, in the walk-in on the weekendFinal Mix: Improved; should have the consistancy of the Pain au LevainBulk Fermentation: 3 hoursFold: 2 Folds; add any 'extras' during the foldsDivide: Scale at desired weights and round.Rest: 15- 20 minutes.Shape: As per chef demonstration. Retard overnight.Final Proof: From walk-in; place on loader; score as per Chef's demoBake: bake in bread oven straight from loader. Use Steam

Multigrain


Item Number Weight SubtotalSmall Round Banneton 600 0Sandwich 175 0 0

Whole Wheat Starter Soaker Final Dough Total FormulaIngredient % Grams % Grams % Grams % GramsGalahad Flour 95.00% 0 0 63.00% 0 #DIV/0! 0Whole Wheat Flour 5.00% 0 0 37.00% 0 #DIV/0! 0Water 65.00% 0 70.00% 0 45.25% 0 #DIV/0! 0Salt 0 0 2.75% 0 #DIV/0! 0Whole Wheat Seed 30.00% 0 0 0 #DIV/0! 07 Grain Mix 0 100.00% 0 0 #DIV/0! 0Flax Meal 0 0 5.00% 0 #DIV/0! 0Soaker 50.00% 0 Whole Wheat Starter 39.00% 0

Totals 195.00% 0 170.00% 0 242.00% 0 #DIV/0! 0

0 0Prefermented Flour 0.00Total Flour 0% of Flour Prefermented #DIV/0!

Preferment Mix: Mix together water, yeast and flour in 20qt. Mixer with the paddle.Final Mix: Improved. Add the soaker as garnish.Bulk Fermentation: 3 hours at room temp. May be retarded overnight.Fold: none.Divide: Scale at desired weights and round.Rest: 15- 20 minutes.Shape: As per chef demonstration. Retard overnight.Final Proof: 1-1 1/2 hours.Bake: 450°F with steam.

Pain De Mie

Item Number Weight Subtotal


Boule 600 0 0

Poolish Final Dough Total FormulaIngredient % Grams % Grams % GramsBread Flour 100.00% 200 100.00% 2040 95.24% 2240Eggs 0 112 4.76% 112Water 150.00% 300 300 25.51% 600Instant Yeast 2.50% 5 32 1.57% 37Sugar 0 80 Butter 204 Milk 300 Salt 0 48 2.04% 48Poolish 0

Totals 252.50% 0 100.00% 0 129.12% 3037



Preferment Mix: Use Poolish made the night beforeFinal Mix: Autolyse for 15 minutes with everything except and saltBulk Fermentation: 90 minutesFold: None.Divide: Scale and pre-shape according to needs.Rest: 15 to 30 minutes.Shape: Shape according to needs, bakeFinal Proof: Around 1 hour.Bake: 450° with steam.

Campagna

Item Number Weight SubtotalLarge Torpedo 6 500 3000


Sandwich 175 0 0

. 3030

Pate Fermente Final Dough Total FormulaIngredient % Grams % Grams % GramsGalahad Flour 100.00% 800 100.00% 880 95.46% 1680Rye Berries- cracked 10.00% 80 0 4.54% 80Spelt Berries- cracked 10.00% 80 0 4.54% 80Water 65.00% 520 70.00% 616 64.55% 1136Salt 2.00% 16 2.00% 18 1.91% 34Yeast 1.20% 10 1.20% 11 1.15% 20Pate Fermente 171.00% 1505

Totals 188.20% 1505 344.20% 3030 172.15% 3030



Preferment Mix : Improved mix.retard overnight.Final Mix: Intensive.Bulk Fermentation: 1 hour at room temp.Fold: noneDivide: Scale to desired sizes and round.Rest: 15 minutesShape: Shape as per Chef demonstration.Final Proof: 45 minutes to 1 hour.Bake: 450°F with steam.

Pain au Levian

Item Number Weight SubtotalTorpedo 600 0Large Brotform 900 0


3 800 2400. 2424

Rye Starter Final Dough Total FormulaIngredient % Grams % Grams % GramsGalahad Flour 95.00% 248 90.00% 1175 99.09% 1424Dark Rye Flour 5.00% 13 0 0.91% 13Water 65.00% 170 54.00% 705 60.91% 875Salt 0 2.60% 34 2.36% 34Rye Seed 30.00% 78 0 5.45% 78Rye Starter 39.00% 509 Totals 195.00% 509 185.60% 2424 168.73% 2424



Preferment Mix (Starter): Use the starter form the main bucket of Rye Starter.Final Mix: Improved.Bulk Fermentation: 3 hours at room temp. May be retarded overnight.Fold: none.Divide: Scale at desired weights and round.Rest: 15- 20 minutes.Shape: As per chef demonstration. Retard overnight.Final Proof: 1-1 1/2 hours.Bake: 450°F with steam.

Whole Wheat Sourdough

Item Number Weight SubtotalLarge Rectangle Banneton 600 0 0 0


. 0

Whole Wheat Starter Final Dough Total FormulaIngredient % Grams % Grams % GramsGalahad Flour 95.00% 0 55.00% 0 #DIV/0! 0Whole Wheat Flour 5.00% 0 45.00% 0 #DIV/0! 0Water 65.00% 0 67.00% 0 #DIV/0! 0Salt 0 2.76% 0 #DIV/0! 0Whole Wheat Seed 30.00% 0 0 #DIV/0! 0Whole Wheat Starter 39.00% 0

Totals 195.00% 0 208.76% 0 #DIV/0! 0


% of Flour Prefermented #DIV/0!DDT: 75° to 77°

Preferment Mix (Starter): Use the starter from the main bucker os WW Starter.Final Mix: Improved.Bulk Fermentation: 3 hours at room temp. May be retarded overnight.Fold: none.Divide: Scale at desired weights and round.Rest: 15- 20 minutes.Shape: As per chef demonstration. Retard overnight.Final Proof: 1-1 1/2 hours.Bake: 450°F with steam.

Ciabatta

Item Number Weight SubtotalLarge 400 0Sandwich 150 0

0. 0


Biga Final Dough Total FormulaIngredient % Grams % Grams % GramsGalahad Flour 100.00% 0 100.00% 0 #DIV/0! 0Water 60.38% 0 80.38% 0 #DIV/0! 0Yeast 0.94% 0 1.33% 0 #DIV/0! 0Salt 0 3.13% 0 #DIV/0! 0Biga 67.00% 0

Totals 161.32% 0 251.84% 0 #DIV/0! 0



Preferment Mix (Biga): Mix the Biga a day ahead, use the mixer with a hook.Final Mix: Short. Be sure to add Biga slowly, piece by piece.Bulk Fermentation: Total 3 hours.Fold: 1st fold after 1 hour, 2nd fold after two hours, bench at third hour.Divide: When dividing, only cut once, do not actually weigh out.Rest: Shape: Tray up according to type and straight into the proof box.Final Proof: 20 -25 minutes.Bake: 450° with steam.

Blue Cheese Walnut

Item Number Weight SubtotalBatard 600 0 0 0

Rye Starter Final Dough Total FormulaIngredient % Grams % Grams % GramsGalahad Flour 95.00% 0 100.00% 0 #DIV/0! 0


Dark Rye Flour 5.00% 0 0 #DIV/0! 0Water 65.00% 0 50.00% 0 #DIV/0! 0Salt 0 2.50% 0 #DIV/0! 0Rye Seed 30.00% 0 #DIV/0! 0Blue Cheese 0 33.00% 0 #DIV/0! 0Walnuts 0 15.00% 0 #DIV/0! 0Rye Starter 45.00% 0

Totals 195.00% 0 245.50% 0 #DIV/0! 0



Preferment Mix (Starter): Use the Starter from the main bucket of Rye Starter.Final Mix: Improved. Add walnuts and Blue Cheese as garnish.Bulk Fermentation: 2 hours. May be retarded at this point.Fold: Divide: Scale and pre-shape according to needs.Rest: 15 to 30 minutes.Shape: Shape according to needs. Cover and retard overnight.Final Proof: Around 1 hour.Bake: 450° with steam.

Olive Bread

Item Number Weight SubtotalBoule 600 0 0 0

. 0

Rye Starter Final Dough Total FormulaIngredient % Grams % Grams % GramsGalahad Flour 95.00% 0 100.00% 0 #DIV/0! 0


Dark Rye Flour 5.00% 0 0 #DIV/0! 0Water 65.00% 0 47.39% 0 #DIV/0! 0Salt 0 1.78% 0 #DIV/0! 0Rye Seed 30.00% 0 0 Kalamata Olvies 0 29.56% 0 #DIV/0! 0Rye Starter 47.93% 0

Totals 195.00% 0 226.66% 0 #DIV/0! 0



Preferment Mix: Use the starter from the main bucket of Rye Starter.Final Mix: Improved to intensive mix. Add olives as garnish.Bulk Fermentation: 2 hours.Fold: None.Divide: Scale and pre-shape according to needs.Rest: 15 to 30 minutes.Shape: Shape according to needs. Retard overnight.Final Proof: Around 1 hour.Bake: 450° with steam.

Spelt Hazelnut

Item Number Weight SubtotalTriangle 600 0

0 0

. 0

Whole Spelt Starter Final Dough Total FormulaIngredient % Grams % Grams % GramsGalahad Flour 85.00% 0 80.00% 0 #DIV/0! 0Whole Spelt Flour 15.00% 0 20.00% 0 #DIV/0! 0


Water 65.00% 0 60.00% 0 #DIV/0! 0Salt 0 2.76% 0 #DIV/0! 0Whole Rye Starter 30.00% 0 0 #DIV/0! 0Hazelnut 0 23.00% 0 #DIV/0! 0Whole Spelt Starter 50.00% 0

Totals 195.00% 0 235.76% 0 #DIV/0! 0


% of Flour Prefermented #DIV/0!TDT: 75°- 77°

Preferment Mix: Mix the day before using the rye starter.Final Mix: Improved. Add roughly broken toast hazelnuts as garnish.Bulk Fermentation: 3 hours at room temp. Fold: None.Divide: Scale at desired weights and round.Rest: 15- 20 minutes.Shape: As per chef demonstration. Retard covered, overnight.Final Proof: 1-1 1/2 hours.Bake: 450°F with steam.

Harvest

Item Amount Weight Total WeightRolls (Dutchess) 2160 0Sandwich 175 0 0

Percentage Ingredient New Weight

22.1 7 Grain Mix 0

44.2 Water- 160° 0

13.26 Water 0

8.29 Oil 0


12.15 Honey 0

3.18 Yeast 0

30.94 Whole Wheat Flour 0

46.96 AP Flour 0

2.21 Salt 0

6.08 Sunflower Seeds- toast 0

Total: 189.37

Soaker: Soak the 7 grain mix in the hot water overnight.Mix: Straight Dough Method. Intensive, add sunflower seeds as garnish.Bulk Fermentation: 45 minutes.Fold: None.Divide: Scale to desired sizes and round.Rest: 15 to 30 minutes.Shape: Shape as per Chef demonstrationFinal Proof: 1+ hours.Bake: 325° convection oven, eggwashed.

Croissant with Poolish

Item Number Weight Subtotal 1 4480 4480 0 0

. 4524.8

Poolish Final Dough Total FormulaIngredient % Grams % Grams % GramsBread Flour 100.00% 789[1] 100.00% 1805[2] 100.00% 2594Water 100.00% 789 0 Milk 0 34.00% 614 23.66% 614New England Culinary Institute, 2016 148

Yeast 0.10% 1 1.40% 25 1.00% 26Sugar 0 18.50% 334 12.87% 334Salt 0 2.90% 52 2.02% 52Malt 0 0.70% 13 0.49% 13Butter 0 5.70% 103 3.97% 103poolish 0 87.50% 1579 60.88% 1579Totals 200.10% 1579 250.70% 4525 204.88% 5315


% of Flour Prefermented 30.42%DDT:75° to 77°

Dark Yeasted Decorative Dough

Ingredients Total Formula Preferment Final Dough# % # % # %

Total Flour 4 lb. 6.0 oz. 100White Flour 4 lb. 0 oz. 92%

Cocoa Powder 6.0 oz. 8%Rye FlourSemolina

Water 2 lb. 7.2 oz. 56%Salt 1 oz. 1.5 %

Yeast 0.28 oz. 0.4 %Sugar 3.2 oz. 4.5%


Butter 3.5 oz. 5%Milk Powder 3.5 oz. 5%

PrefermentSour Levain

Totals

Target Temp: 70-75 ْ Target Temp: 75 ْ

Preferment Mix :Final Mix: Put everything in 20 qt. Hobart. Mix about 3 min. adjust as necessary,. Dough should be medium stiff,

but forming a ball. Mix for an additional 3 min on speed 2. Want to pull a nice window.Bulk Rise: 20 min.

Fold:Bulk Rise:

Divide:Rest:

Shape: Shape as directedFinal Proof: 1 hour- 24 hours

Bake: 360 for 15 min. Ten 350 45 min- 1 hour

Laminated Brioche


Total Flour 100 (8 lb. 11.2 oz.)8.7 100White Flour 100 (8 lb. 11.2 oz.)8.7 100

Eggs (4 lb. 8 oz.) 4.5 52Water 65 0

Salt 2 (2.75 oz.) 0.17 2Yeast 2 (5 oz.) 0.30 3.5Sugar (1 lb. 3.2 oz.) 1.2 14Butter (1 lb. 12 oz.) 1.74 20


Milk PowderPreferment (1 lb. 12 oz.) 1.78 20.5

Sour LevainTotals 169 18.39 212


Preferment Mix : Take Preferment from Country prefermentFinal Mix: Mix all ingredients together in 20 qt. Hobart. Dough should be stiff, but pliable. Add water only if nec.Bulk Rise: 1 hour room temp.

Refrigerate: 1 hour (or shorter if using combination of freezer and fridge.)

Butter for Roll in: 19% of total dough weight. 3.5 lb.Folds: 2 single folds, rest, 1 single fold.

Light Yeasted Decorative Dough


Total Flour 4 lb. 6.4 oz. 100White Flour 4 lb. 6.4 oz. 100

WW FlourRye FlourSemolina

Water 2 lb. 6.7 oz. 55Salt 1 oz. 1.5 %

Yeast 0.28 oz. 0.4 %Sugar 3.2 oz. 4.5%Butter 3.5 oz. 5%


Milk Powder 3.5 oz. 5%Preferment

Sour LevainTotals


Preferment Mix :Final Mix: Put everything in 20 qt. Hobart. Mix about 3 min. adjust as necessary,. Dough should be medium stiff,

but forming a ball. Mix for an additional 3 min on speed 2. Want to pull a nice window.Bulk Rise: 20 min.

Fold:Bulk Rise:

Divide:Rest:



Rye Decorative Dough

Ingredients: Total Formula Preferment Final DoughGlucose Syrup # % # % # %

Sugar 4 lb. 5 oz. 100%Water 4 lb. 3 oz. 97%

Glucose 1 lb. 8 oz. 35%Total 10 lb. 232%

Ingredients:Rye Dead Dough

Light Rye Flour 10 lb. 4 oz. 100%


Glucose Syrup 5 lb. 9 oz. 54%

Total 16 lb. 154%


Glucose Syrup: Bring the water to a boil. Stir in the sugar and glucose. Remove from heat and stir until sugar is dissolved.Cool and use at room temperature.

Rye Dough Mix Mix the flour and the syrup together until the mixture resembles clay. Ideally, by hand to prevent gluten development.

Salt Decorative Dough


Total Flour 4.88 100%Pumpernickel (1 lb. 13.25 oz.) 1.83 37.5%

WW Flour (1 lb. 3.5 oz.) 1.22 25% Light Rye Flour (1 lb. 13.25 oz.) 1.83 37.5%

SemolinaWater (2 lb. 11 oz.) 2.68 55%

Salt (2 lb. 7 oz.) 2.44 50%YeastSugarButter


Milk PowderPreferment

Sour LevainTotals 205%


Preferment Mix :Final Mix: Mix by hand to prevent over mixing. Don’t want gluten development!!! Bulk Rise: 20 min.

Fold:Bulk Rise:

Divide:Rest:




Whole Wheat Starter Feeding:

Percentage Ingredient New Weight

95 AP Flour Sir Galahad 1948 g.5 Whole Wheat Flour 102.32 g.65 Water 1332.85 g.30 Whole Wheat Starter 615.85 g.

195 Totals: 4000 g.

Rye Starter Feeding:

95 AP Flour Sir Galahad 1948 g.5 Dark Rye Flour 102.32 g.65 Water 1332.85 g.30 Rye Starter 615.85 g.

195 Totals: 4000 g.


Bear Claws (Danish Dough)

Total width of 18 inches – roll to #3.5 on sheeter for correct length.

6inches

Roll the dough down over the top of the almond filling all the way to the egg washed edge. With seam centered on the bottom, flatten the tube nearly flat at the front edge and slightly rounded at the back. Shape should resemble a doorstop wedge. Cut 4 inch wide portions and make the “toes” by making 3 cuts about 1 inch in from the flattened edge. Gently pinch the thick side to spread the toes apart. Roll

Flatten front edge Cut 3 toes Pinch wide end to curve


Chocolate Croissant, Ham & Cheese & Vegetable Croissants

Total width of 18 inches – roll to # 3.5 on sheeter for correct length.

4 inch

For all fillings, fold (do not roll) bottom edge of dough over filling and fold up to the top. Be sure seam is in the center on the bottom of the croissant. Gently flatten.

Vegetable (spinach) filling Chocolate Batons Ham & Cheese

New England Culinary Institute, 2016

6 in

157

Klenater Danish

Total width of 13 inches – roll to #4 on sheeter for correct length

13 inch

Filling & Shaping Instructions

Spread a thin layer of jam on the bottom half of the dough. Fold top of dough over jam so that the edges of the dough meet. Cut 2 inch wide strips with a pastry wheel. Cut a slit in the center of each 2 inch strip, being careful not to cut through either end. Gently open the slit and pass the folded edge of the dough under and through the opening and back out. This will create a twist on each side of the pastry.


Cinnamon Twist Danish

Total width of 19 inches – roll to #4 on the sheeter for correct length.


Egg wash the entire rectangle of dough; sift cinnamon sugar over the bottom half so that the dough is no longer visible. Fold top half over the bottom to the edges line up. Cut 1 inch wide strips. Gently stretch the strip and twist. Coil the dough loosely around itself to that it remains flat. Tuck the end under the edge to seal.

Filling InstructionsFill with about 1 ½ tablespoons of jam or filling after proofing, just before baking.

159

Plain Croissant, Fruit Filled Croissant, Almond Croissant, Cinnamon Sugar Croissant

Total width of 20 inches – to 3.5 on sheeter for correct length.

lll

10 inches

4 inches

Do NOT cut on dotted line – mark these lines only! You will need these as a guide to cut the X.

Fruit Almond Cinnamon Sugar

Pipe fruit jam ¾ inch Roll almond filling into Egg wash entire triangle.Diameter and about 3 ¾ inch diameter tubes Sprinkle cinnamon sugar . inches long across wide about 3 inches long. Place over the whole surface. part of the triangle. Roll across the wide end of the Stretch lightly to elongateup with gentle pressure and with gentle pressure Roll up as for plain Croissant.such that the tip is secure roll up such that the tip .on the bottom and the is secure on the bottomdough is supporting the and the dough is supportingfilling. the filling.





Coffee Cakes (croissant and Danish scraps)Roll 12 inch X 16 inch # 4 on the Sheeter

Variation 1

Filling InstructionsSpread jam or filling thin over the surface of the dough.Sprinkle with streusel topping and egg wash the edge.Roll up like a jelly roll with the seam centered on the bottom.Cut with scissors at a 45 degree angle such that there are eight evenpieces and slightly stagger each point opposite directions.Egg wash and proof.

163


Coffee Cakes (croissant and Danish scraps)Roll 12 inch X 16 inch # 4 on the Sheeter

Variation 2

Scrap Scrap

Filling InstructionsPlace each rectangle of dough on a half sheet of parchment paper.Spread jam or filling (about the thickness of the dough) over the center third of the dough

about an inch from the top and bottom edge. Sprinkle with streusel topping.Cut at a 45 degree angle at each of the corners of the filled rectangle.Cut with bench scraper parallel to the first cut at the bottom at 1 inch wide intervals on each

side. Maintain even number of strips and spacing between the sides.Fold the top and bottom slaps in and starting at the top overlap the strip to form a braided

top surface. The second to last strips will become the last strips.Egg wash and proof.

164


Morning Raisin Buns (Croissant Dough)Total dimension 21 inches X 56 inches # 3.5 on the Sheeter

Filling InstructionsSplit dough into two 10.5 inch high X 56 inch wide strips.For Morning Buns spray the dough with water and sprinkle with enough

brown sugar to cover up the dough (about 4 #).Dust the dough lightly with cinnamon.Roll into logs about the diameter of a muffin cup and 56 inches long.Portion rolls at 2 inches each.For Raisin buns spread a thin coating of pastry cream on the surface of the

dough and sprinkle evenly with raisins that have been soaked in water.Roll into logs about the diameter of a muffin cup and 56 inches long.Portion rolls at 1 ½ inches each.

165


Walnut Sticky Buns (1 Bag of Sweet Dough)Total Dimensions 24 inches X Whatever inches # 4 on the Sheeter then split in half

Filling InstructionsBrush the surface of the dough with melted butter and sprinkle liberally with cinnamon sugar.Distribute 2 cups of chopped walnuts over the surface of both halves of dough.Roll the dough down into 2 tubes about the diameter of a muffin tin 24 inches long and portion at 2 inches

each.Place 12-18 Sticky Buns in a sprayed Texas muffin tin lined with 1 oz of honey pan glaze per cup and 1

Tablespoon of walnut pieces and proof on a sheet pan, or freeze on sheet pan for another day.

Cinnamon Rolls (Laminated Brioche Dough)Total Dimensions 24 X 48 inches by whatever the weight of the dough will produce at # 4 on the

Sheeter

12 inches in width

166

Recipe Title: Introduction Sheet Yield:Usage: Read before starting

Procedures: ALWAYS ASK FOR HELP

Chocolate Whipped Cream: (CH. WH. Cream): ½ cup semi sweet chocolate1 qt. Soft whipped creamPlace chocolate into a metal bowl, heat over water/or oven door. The bowl should feel hot. Add cream while whipping chocolate. TWO PERSON JOB! No need to add sugar.

Sweetened Whipped Cream (SW. WH. Cream)A handful of sugar per quart. Whip on high speed. NOTE: Cold and Fast

Simple Syrup: 1:11 part sugar to 1 part waterBoil. Cool. Store in Fridge

All Cakes are built on 8” cake circles (card). Set-up is 10” circle 12” doily.

Wall: Area of cream used to hold edges of filling in cake layer

Cutting Cake Technique: Cut on turntable each layer of cake required. Start from the bottom; lay each layer on 8” card

Trim Edges: Cut away a small amount of cake from the edge to remove crust and create “lip” for frosting.


Recipe Title: “How to Bake A Cheesecake” Yield: Usage: TART

Procedures:

Grease and paper 8” cake pan-NOT Spring Form

Pack 1 ¼ cup graham cracker crust (recipe in packet) into bottom of pan. Bake 5 minutes to set. Clean any crumbs off side of pan, so cheesecake side will be clean.

Flavor 1 gallon of NY cheesecake mix for 3 X 8” cheesecakes. Fill pans to top edge.

Place pans onto flat sheet pan, place in deck oven and fill sheet pan to top with water.

Bake until set (approximately 1 hour) in 350 degree.

Get second opinion before pulling out!!!


(Flavored) NY Cheesecake Mix

8” Cake Pan1 ¼ Cup Graham Crust

168

Recipe Title: “How to Bake a Tart Shell” Yield:Usage: TART

Procedures:

Baking Guide:Unbaked-you Know

½ Baked-Dry, no color, even bottom of shell is dry

2/3 Baked: Very Light ColorFully Baked: Nice Even Golden Brown

Spread tart pans on flat sheet pan and spray with pan spray

Roll Sugar dough on sheeter. It is best to use equal size pieces of fresh scrap dough together (Why?). Keep dough cold and roll down quickly (not too many times through rollers).

9” Tarts#33 ½ “ Tartlets#2 ½Mini Tartlets # 2 ½

Note: Sugar dough does not equal pate sucre (1st year, label your stuff)

Chill, before forming in pans. Form, being sure dough gets down into corners. Try to avoid air pockets under dough. ChillWhen shells are firm, line with foil to help maintain shape during baking. Foil must be snug, in corners and up sides. (Have a chef check this). Bake until sides are set (dry, no color).


Critical! Foil Snug HereFoil

Beans

Chilled Sugar Dough

169

Recipe Title: Apple Pear and Ginger Lattice Tart Yield: 3Usage: TARTProcedures:

Fill chilled shells with 2 ½ x Batch Apple Streusel Filling

You will need to change the recipe-No raisins and change spices to the following…

3tsp. Powdered Ginger½ tsp. Clove½ tsp. Nutmeg¼ tsp. Allspice

Divide Mix between 3 tarts. Cut strips of sugar dough ¾” and lattice top as shown.

Bake till filling boils and crust is golden brown.


Sift into Flour

Lattice # 2 ½

Sugar Dough # 3 ½

Apple, Pear and Ginger Filling

170

Recipe Title: Apple Strudel Yield:Usage:Procedures:

You Need: 1X Strudel dough, Rested1 Pint Clarified Butter5 X Apples from apple streusel tart. The apples must be sautéed lightly before mixing. Filling must be cooled before rolling strudelTablecloth

Roll Dough (in 3 parts) to # 1 ½ on sheeter. GET HELP! Place on floured, parchment lined sheet pan and cover with inverted sheet pan to rest. Do not allow drying out.

Stretch on tablecloth. GET HELP!Work quickly as dough dries out easily. Form 2-2 ½” apple “log”. Brush dough with clarified butter. Roll. Vent well.

Bake in a 400-degree convection oven. Get 2nd opinion before pulling. (You are looking for dark amber color)


Recipe Title: Berries in Puff Pastry Yield:Usage: TART

Procedures:

Roll puff pastry to #2. Keep it cold! Rest in freezer before cutting (otherwise, it will shrink). Remember cut shells and tops.

Fill with berry filling about 2/3 full.

Berry Filling: 1 ½ cups hero raspberry jam

4 cups assorted fresh or frozen berries

Cut decorative designs out of puff pastry tops.

Egg wash top edge of shell, put tops on and seal this edge firmly.

Egg wash tops, sprinkle lightly with sugar.

Bake


Decorative Cut Outs

Puff Pastry Top

Critical!!! Seal Well!!!

Berry Filling

Puff Pastry Shell, Unbaked

172

Recipe Title: Berry Tart with White Chocolate Mousse Yield:Usage:

Procedures:

Bake and Cool

Pipe parallel lines of white chocolate mousse using a #6 plain tip.

Garnish with toasted almonds around edge and apricot glazed strawberry halves (one per piece).

*Berry Filling: See strawberry-rhubarb, but substitute frozen (or fresh) berries (blue, rasp, straw or back as available).Note: 2QT is enough for 3 X 9” tart.


Berry Filling *

½ Baked Sugar dough Shell

White Chocolate Mousse(1 1/2 x Extra Gelatin)

Make mousse early, it will need time to set up.

173

Recipe Title: Blueberry and Maple Crème Brule Tart Yield:Usage:

Procedures:

Sugar dough shell, 2/3 baked. Shell must be free of holes, cracks or low sides

Place blueberries in base, 80% coverage. Use fresh berries if possible. If using frozen berries, keep them frozen and work quickly. Try not to mix them with filling, as they tend to bleed.

Top carefully with maple flavored Brule mix at any time, skim off any bibles before filling tart. Do not spill Brule mix into tart pans!

Bake until setCoolGarnish with whipped cream and maple leaf cookies. (Roll sugar dough to # 2, cut leaves, moisten and sprinkle with cinnamon sugar, bake)


Maple Flavored Brule Mix

Blueberries

2/3 Baked, Must be perfect

174

Recipe Title: Chocolate Almond and Raspberry Tart Yield:Usage:

Procedures:

*Make chocolate mousse at least ½ hour prior to using*Use frangipane recipe with ground almonds (almond flour) check in before mixing

Fill ½ baked shells with frangipane and IQF Raspberries. Bake

Cool Completely

Top with chocolate mousse. Freeze

Top with melted ganache.

Toasted almonds at edge.

Milk chocolate shavings on top.


Ganache

Chocolate Mousse (Dessert)

IQF Raspberries

Frangipane

½ Baked Sugardough Shell

175

Recipe Title: Chocolate Hazelnut and Raspberry Tartlet Yield:Usage: TARTProcedures:

* See frangipane substitute ground hazelnuts for

ground almonds!

Fill ½ baked shells with jam, frangipane and IQF berries. Bake until set. Cool

Top with dome of chocolate mousse (for dessert, freeze)

Dip top in chocolate glaze, ground toasted hazelnuts around the edge

Top with chocolate lattice

Recipe Title: Chocolate and Zinfandel Poached Pear Tart Yield:


Chocolate GlazeChocolate Mousse

IQF Raspberries

Hazelnut Frangipane

Sugardough Shell ½ BakedThin Layer of Raspberry Jam

Add Later

176

Usage: Procedures:

Chocolate sugar dough shell. 2/3 bake

Place a ¼” layer or chocolate pastry cream in the tart.Base: ½ cup melted semi-sweet

2 cups pastry cream

Arrange ¼” pear slices in a rose pattern.

Fill with chocolate tart filling (this must be warm enough that it can flow into spaces)

Bake.

Cool.

Do not apricot glaze

Garnish with chocolate whipped cream rosettes.

Recipe Title: Key Lime Tartlets Yield:Usage:

Procedures:


Temper!!

Zinfandel Poached Pears

Chocolate Tart Filling

Chocolate Pastry CreamChocolate Sugar dough Base

177

Fill 2/3 baked shell with key lime filling and bake until set.

Cool

Mix Swiss meringue for tarts (2X) and pipe into tartlets (#3). It is best to have two people piping.

Try to seal the curd filling in by piping the meringue up onto the shell.

Place tartlets onto 2 sheet pans so there is between them.

Flash in 400-degree convection oven.

WATCH THEM CAREFULLY!

Recipe Title: Lemon Blueberry Tart Yield:Usage: TART

Procedures:


Swiss Meringue for Tarts (2X)

Key Lime Filling

2/3 Baked Sugar dough Shell

178

*This filling tends to curdle…use warm ingredients, do not whip filling. Do not refrigerate before using. If separated, warm gently to bring back together.

Note: Shells must be perfect (no holes or low sides)

Bake just until custard sets.

Cool

Garnish with frozen berries, candied zest whipped cream

Recipe Title: Lemon Mascarpone Tart with Berries and Yield:White Chocolate Mousse Usage:

Procedures:


Lemon Blueberry Filling *

Blueberries (FRESH)

Sugar dough Shell2/3 Baked (MUST BE PERFECT)

179

Make 1 ½ x white chocolate mousse (use 4 ½ sheets of gelatin all day). Allow to set up well.

Fill 2/3 baked sugar dough shell with 1 x lemon mascarpone filling.Bake until custard setsCool

Top with berries and ‘set-up’ white chocolate mousse.Freeze until firmTop with lemon curd. Garnish with yellow cake crumbs at edge and white chocolate shavings in center.

Recipe Title: Mango and Coconut Cream Tartlet Yield:Usage: TART

Procedures:


Lemon Mascarpone Filling

Sugar Dough Shell 2/3 Baked

White Chocolate ShavingsLemon Curd

Low Mound of Berries

White Chocolate Mousse

Add Later

Whipped Cream (LATER)

Hot Pastry Cream and Coconut180

Fully bake sugar dough shells. Brush with white chocolate (to prevent sogginess).

Place mango pieces in base.

Fill tartlets with hot, fresh pastry cream-make a small batch; fold in coconut and Myers

Rum to taste

Cool.

Pipe on whipped cream garnish (#3 Star)

Garnish with toasted coconut and chocolate palm tree.

Recipe: Nutty Butterscotch Tart Yield: 3X9Usage: TART

Procedures:


Mango Pieces

White Chocolate

Sugardough Shell Fully Baked

Pecan Oat Streusel ToppingGround Fine

Butterscotch Mascarpone Filling-Nearly Baked

181

2/3 baked sugar dough shell. Butterscotch Recipe

Sprinkle Shell with 1# Sugar-Wet SandGround streusel topping 1 C. Heavy CreamPour over mascarpone filling 6 oz. ButterBake until nearly setSprinkle top with more ground streusel topping and bake till setFinish: Whipped cream border #5 and candied pecans

Recipe Title: Peach and Raspberry Tart Yield:Usage: TART

Procedures:


2/3 Baked Sugar Dough

Lattice Top

182

Sugar dough shell ½ baked. Roll extra dough for lattice (#2 ½) and freeze (2x ½ sheet, approx)

Fill with peach/raspberry filling3 quarts chopped peaches and IQF raspberries3 eggs1# sugar4 oz. CornstarchMix all ingredients. Don’t whip.

Cut frozen dough into ½” strips.

Form lattice.

If dough becomes too soft, exchange with another piece from freezer.

Eggwash lightly and bake

Cool

Garnish with whipped cream rosettes (#5 Star)

Recipe Title: Red Wine Poached Pears in Yield:Vanilla Crème Brule Usage: TART

Procedures:


Add a pinch of spices: cinnamon, cloves, ginger, or nutmeg

Sift Together

Peach/Raspberry Filling

½ Baked Sugar dough Shell

Crème Brule Mix

Pear Slices

Frangipane/Pastry Cream (¼” Layer)183

Bake sugar dough shell, 2/3 baked. Be sure there are no cracks, holes, or low sides.

Mix crème Brule filling (2X for 3x9” tarts).

Infuse hot cream with split (not scraped) vanilla bean for 15 minutes before mixing.

Do not whip air into filling when mixing!

Strain and skim off any bubbles, as these will burn in the oven.

Mix together 2 cups pastry cream with 1 cup softened frangipane.

Place a ¼” layer of this cream in base.

Slice poached pears in “thick-ish” slices (¼”- 3/8”).

Arrange slices in a circular pattern.

Fill with crème Brule mix, allowing pears to show at the top. DON’T SPILL!

Bake/Cool apricot glaze. Garnish with Whipped Cream and toasted almonds.

Recipe Title: Pear Frangipane (Almond Tart) Yield:Usage: TartProcedures:


Sugardough Shell 2/3 Baked (MUST BE PERFECT)

Cinnamon Sugar A light Dusting

Pears, 1/12ths, neatly arranged on top

FrangipaneRaspberry Jam, a very thin layerSugar Dough

Shell, ½ Baked184

Spread a very thin layer of raspberry jam into ½ baked shell.

Pipe (#6 Plain Tip) frangipane into shell. For 3X9” tarts, use 1X frangipane recipe with ground almonds

Arrange pears in a rose pattern

Sprinkle lightly with cinnamon sugar. Bake

Garnish with whipped cream rosettes # 5

Recipe Title: Raspberries and Cream Cheese in Brioche Yield:Usage: TARTProcedures:


Brioche LatticeIQF Raspberries

185

Use 1st year brioche dough from walk-in. REPLACE with dough from freezer

Roll brioche to #2. Keep it cold!

Freeze dough for 10 minutes before cutting rounds. (This rest is essential, as dough will shrink a lot when rolled)

Remember! Roll 2 piece of dough to use for lattice too (roughly one sheet pan total)

Freeze this dough.

Place a few IQF raspberries in base of shell.

Fill with cream cheese tart filling. (1X for 3x9” tart)

Top with more IQF Raspberries (80% coverage)

Cut frozen dough into ½” strips. Keep dough frozen while forming lattice.

Eggwash, bake, cool, apricot glaze and garnish with whipped cream rosettes (#5 Star)

Recipe Title: Raspberry Crème Brule Tart Yield:Usage: TARTProcedures:


Cream Cheese Tart Filling

A Few IQF RaspberriesBrioche UNBAKED

Crème Brule Mix

Raspberries

186

Fill 2/3 Baked sugar dough shell. NOTE! The shell must be perfect-no holes, cracks, or low sides.

When mixing crème Brule (2x for 3X9” tarts) do not whip. The goal is no air bubbles-so mix, strain and then skim off the bubbles.

When filling tarts, do not spill filling over edge of tart shell!

Fill tarts near the oven.

Bake until custard sets

Cool

Garnish with whipped Cream (#5 Star)

Recipe Title: Strawberry-White Chocolate Tartlet Yield:Usage: TARTProcedures:


Raspberry Jam-Very Thin

2/3 Baked Sugardough ShellMUST BE PERFECT

White Chocolate Shavings

Strawberry Slices


187

Brush fully baked sugar dough shell with melted white chocolate (to prevent sogginess).

Fill with white chocolate mousse (#6 plain)

NOTE: 1x for 24 tartlets(For 9” Tarts: Add 3 sheets gelatin, add thin (1/16”) Yellow cake layer in middle)

Top with strawberry slices (Apricot glaze) and white chocolate shavings

Recipe Title: Tiramisu Tart Yield:Usage:Procedures:


White Chocolate

Sugardough ShellFully Baked

Tiramisu Filling

Espresso/Mascarpone Filling

2/3 Baked Shell

Ganache Layer

188

Spread a ¼” layer of ganache in a 2/3 baked shell. Chill until firm.Top with espresso/mascarpone filling

See Stars Desserts:1x lemon mascarpone tart, but replace lemon juice with espresso

Bake until set

Cool

Top with a dome of tiramisu filling (½ x recipe, adding 3 gelatin)

Sprinkle with grated semi-sweet, chopped toasted hazelnuts and cocoa powder.

Large chocolate whipped cream rosette (#5 star) and chocolate lattice garnish

Recipe Title: Apple Crème Yield:Usage:Procedures:


White Chocolate Apple Garnish Whipped Cream

Apple Gel

Apple Crème

Sugar Dough Cookie

189

Recipe and Procedure on page 648 and 649 in Advanced Professional Pastry Chef

Use silicon moldsSheet Sugardough to 2 mmMake white chocolate apple garnish

Change:Used simple syrup for poachingLemon juice for limeApple cider for juice

Recipe Title: Bavarian Fruit Torte Yield:Usage: Read before startingProcedures:


Rum Buttercream

Pastry cream and sliced fruit

3/8”

190

Build cake in ring Syrup: Rum

Chill to set

Remove ring, toasted coconut all the way up the sides

Garnish top with sliced fruit and apricot glaze (just like a fruit flan)

Recipe Title: Berry Shortcake Yield:Usage: Front CaseProcedures: Free Form

Rosette whipped cream

3/8” of chiffon

Whipped cream and fruit layer

Mixed berries


Yellow cake (3/8”)

191

Toasted Almonds

Syrup: Vanilla

Trim Cakes to 3/8” x 8” CircleTrim sides to remove crust

Syrup 1st layerAdd first layer of sweetened

Whipped cream and berries to middleAdd next layer to top, keep flat

Repeat. Syrup top cake

Set in freezer for chilling.Coat top and sides in SW. WH. Cream, smooth sides, then top of cake. Divide into 10 slices. Pipe top with #6 star. Garnish sides and top with toasted almonds. Finish slices with berries glazed in apricot.

Recipe Title: Black Forest Cake Yield:Usage:Procedures:


Inside View

Top View

Chocolate Cake 3/8”

Whipped Cream & Cherries

Chocolate Whipped Cream

192

Syrup: Kirsch

Chocolate shavings at base

Divide into 10

Stripe with chocolate glaze

Whipped cream rounds (#6 plain)

Chocolate pieces between rounds, garnish with fresh cherries if available

NOTE: It is easiest to freeze this cake after building and before icing with chocolate whipped cream.

Recipe Title: Boston Cream Cake (Pie) Yield:Usage: F.O.H. Case

Procedures: Free Form-Glazed

Cut 8” chiffon cake in half. Trim off top skin. Fill with pastry cream; create “wall” first.



Frost in Ganache

Chocolate Chiffon Cake

Pastry Cream (conditioned)

193

Care must be taken to coat top and sides of cake.

Chill

Coat and top sides with ganache-place on glaze

Place on set-up

Pipe line design to top of cake with soft ganache.

Recipe Title: Carrot Cake Yield:Usage:Procedures:

Cream Cheese Icing:


Vanilla Buttercream

Cream Cheese Icing

Carrot Cake 3/8” Layers

**Please note, there should be three layers of cake.

194

Check walk-in first for leftovers, soften. Or recipe is in your packet.

Allow buttercream to set

Top with marzipan circle: roll to #1 (mark with grooved rolling pin and burn lightly)

Pipe a buttercream dot in each piece (#4 plain)

Finish with marzipan carrots

Crushed toasted walnuts up sides

When ring is removed, keep in with cake-when cutting marzipan top, you must use same ring as sizes vary.

Recipe Title: Checkerboard Yield:Usage:Procedures: Build in a ring


Mocha Buttercream

Chocolate and Yellow Cake Layers 3/8”

Espresso Ganache

Coffee Mousse

195

For 4 cakes, cut 6 layers of chocolate cake and 6 layers of yellow cake. These layers must be even

In each layer, cut concentric rings, using cutters.

Swap rings, tallow and chocolate for a bull’s-eye effect.

Place each bull’s-eye in a separate cake circle.

Build cake as with double Dutch chocolate.

Chill to set

Glaze chocolate cake crumbs at base.

Checkerboard stencil with Dutch process cocoa. It’s fragile, treat with care.

Garnish either with ganache dots (#6 plain tip and chocolate discs) or 4 hand molded marzipan chess pieces.

Place on doily set-up

Recipe Title: Checkerboard Cake Yield:Usage:Procedures: Concentric Rings

Build each concentric ring layer


Chocolate Cake

Yellow Cake

196

on a separate 8” cake circle

Coffee Mousse:2 Cups Pastry Cream

1 shot espresso/coffee extract (to taste)3 gelatin sheets

1 qt. Whipped cream

Espresso Ganache:Add espresso to ganache to taste

Recipe Title: Chocolate and Maple “V” Cake Yield:Usage: Thanksgiving Menu

Procedures: Freezer Set “V” Cake

Ice cakes from freezer using chocolate whipped cream1 C. chocolate from melter2 Qt. Soft whipped cream

See chef on procedure


Maple Bavarian Cream

Chocolate Mousse for Cakes

Punched Chocolate Chiffon

197

Mask top and sides.

Salt and pepper shavings from side and top garnishes(White and semi-sweet mixed)

#6 Rosettes. Mark into 10

Recipe Title: Chocolate Cherry Cake Yield:Usage: Front Cake CaseProcedures: Free Form Round

Semi-sweet chocolate garnishWhipped Cream rosette #6 start tip

Whipped CreamChocolate Chiffon 3/8” Thick

IQF cherriesSemi-sweet shavings

Syrup: Kirsch

Trim Chocolate chiffon 3 X 3/8”Build cake in layers. Syrup to each layer

Chill prior to frosting


Inside View

198

Sprinkle top and sides withSemi-sweet shavings

Place on cake set-up

Pipe 10 Rosettes with #6 star tip

Garnish each slice with semi-sweet tempered chocolate shape

*When in season, use fresh cherry garnish

Recipe Title: Chocolate, Hazelnut, and Pumpkin Terrine Yield:Usage: TerrineProcedures: Brick Shape

Cut card board 8” x 4” to place under cake.

Butter cream sides and top only

Mask 1” of bottom side with chopped roasted hazelnuts


Top View

Hazelnut ButtercreamWhite Chocolate Mousse

Pumpkin Mousse with Mascarpone

Hazelnut Meringue

199

Garnish top with white chocolate shavings and #3 star tip rope piping.

Thanksgiving Garnish

Recipe Title: Chocolate Hazelnut Mousse Torte Yield:Usage:Procedures:

Hazelnut Mousse: (2 Cakes)2 C. Pastry Cream2 Leaves GelatinHazelnut paste (to taste) “noisor”3 C. Whipped Cream


Hazelnut Mousse

Chocolate Cake, 3/8” Layers


200

Mask cake with whipped cream. Smooth with paper.

Dust with cocoa powder.

Set on doily and cake circle (10”)

Cover sides with broken chocolate pieces

Decorate top with 3 chocolate pieces per slice and 3 toasted hazelnuts in the center

Recipe Title: Chocolate Mousse Cake Yield:Usage:

Procedures: Set in ring in freezer

Take cake from freezer.

Mask with chocolate whipped cream1 cup melted chocolate (semi-sweet) to2 qt. Cream, whipped to soft peak

Get help with tempering



Chocolate Mousse

Chocolate Cake 3/8”

201

Chocolate whipped cream rosette (#5 star tip) on each pieceChocolate shavings at base and piled in center

Recipe Title: Chocolate Rum Pudding Yield:Usage:Procedures:

Chocolate Cigarette

Whipped Cream

Ganache

Pudding

Recipe procedure on page 639 in Advanced Professional Pastry Chef

Add raspberries


Use aluminum cups

Use chocolate cake crumbs instead of bread crumbs

Recipe Title: Chocolate Satin Cake Yield:Usage:Procedures:

Mold cake with filling in cake ring.When making satin filling, be sure to have all mise en place ready, as filling sets quickly. (Get Help Mixing!!)


Chocolate Cake ½”

Chocolate Satin Filling and Raspberries8” Ring

½”

203

Allow to set in freezer/remove ring

Mask in whipped cream

Divide into 10 pieces.

Decorate with three stegosaurus tiles per piece.

Dust top with cocoa powder

Chocolate cake crumbs all the way up the sides

Recipe Title: Chocolate Satin Roll Yield:Usage:

Procedures:

Note: 1 sheet of roulade will up and slice into 3 cakes

Powder sugar roulade and flip onto parchment on back of sheet pan.Spread with 1 quart chocolate satin filling, top with berries (use IQF as needed)

Roll cake to one side


END VIEW!!!

Chocolate Roll

Chocolate satin filling & raspberries

204

Use parchment to tightenFreeze to set.Mask with whipped creamDivide into 3 Even pieces (cut on slight bias)Decorate with broken chocolate pieces and dust with Dutch processed cocoa

Recipe Title: Citron Bavarian Yield:Procedures:

Assemble cake one day ahead and freeze.

Flavor Bavarian cream with lemon curd and lemon juice (lemon oil if available)

Top frozen cake with lemon curd (1/4”) then remove ring

Cover cake at base with a very little whipped cream and yellow cake crumbs

Garnish top with a “bouquet” of fresh fruit


¼” from top of 8” ring

Lemon Bavarian Cream

Lemon Poppyseed Cake (3/8” Thick)

205

Recipe Title: Double Dutch Chocolate Cake Yield:Usage:Procedures: Set Ring Form

Syrup: Crème de Cacao orMexicali

Build cake in ring

Use 8” ring, pastry bag with #2 plain tip, plastic bowl scraper.

Chill in walk-in to set

Remove ring by gently torching sides, allow to chill again

Chocolate glaze, chocolate cake crumbs at based.


Chocolate Butter Cream

Chocolate Mousse

Ganache (toothpaste consistency)

Chocolate Cake, 3/8” Layers

206

Pipe toothpaste consistency ganache on top (#5 star).

Garnish with stegosaurus pieces and Dutch processed cocoa to one side (very little)

Recipe Title: Espresso Walnut Cake Yield:Usage:Procedures: Domed Cake

Syrup: Kahlua Syrup

Trim sides of cake only.

Brush bottom of cake with Kahlua syrup

Mask with mocha buttercream, use strip of parchment to smooth top

Chill

Chocolate glaze, chocolate cake crumbs at base and a few coarsely chopped walnuts on top before glaze sheets


Mocha Buttercream

Espresso Walnut Cake

207

Recipe Title: Flourless Chocolate Cake Yield:Usage:Procedures:

Trim cardboard to 9”

Trim top and sides of cake

Mask with chocolate buttercream

(1C. semi-sweet to 2 qt. Buttercream)

Chill in walk-in (not freezer)

Chocolate glaze, chocolate shavings at base.

Stencil with Dutch processed cocoa:


Chocolate Buttercream

Flourless Chocolate Cake

208

Recipe Title: “Jozefs” Chocolate Hazelnut Truffle Torte Yield:Usage:Procedures: “Set” Remove from freezer

Brick shaped cake from freezer

Roll chocolate sugar dough to #2 and cut rectangle to fit cake base

Bake this and once cool, glue to the base of the cake with a small amount of apricot jam

Ice cake with hazelnut butter cream. Leave ends exposed.(Ice top and sides only)

May require crumb and final coat.

Chocolate glaze, crushed toasted hazelnuts at base.


Hazelnut Buttercream

Hazelnut Meringue

Chocolate Mousse

Thin Layer Apricot Jam

Cooked Sugar dough Base

209

Trim ends to expose clear cake layers.

Pipe ganache (#3) in rope/braid on top

Garnish with chocolate cigarettes

Recipe Title: Lemon Coconut Cake Yield:Usage: FOH Cake CaseProcedures: Free Form

Using 4 x ¼” layers lemon chiffon, layer cake carefully. Keep even sides

Chill in fridge

Coat sides and top of cake with toasted coconut

Garnish to top, candied pear or marzipan fruits


Candied Zest

Toasted Desiccated Coconut

Lemon Chiffon ¼” Thick

Lemon Buttercream

210

Recipe Title: Lemon Poppyseed Cake Yield:Usage:Procedures: Build in a Ring

Build in a ring. Take care that crumb coat of butter cream is complete on sides (mousse should not touch ring or layers will slip)Lemon Mousse: 1 Cup lemon curd

3 gelatin/ OJ ¼ cup 1 qt. Cream

Chill to set

Top with lemon curd, then remove ring.

Yellow cake crumbs all the way up sides

Garnish with a few poppyseeds, “bouquet” of fresh fruit and candied zest


Lemon Buttercream

Lemon Poppyseed Cake 3/8”

Lemon Curd

Lemon Mousse

211

Recipe Title: Marjolaine Yield:Usage:

Procedures: Brick Shaped Cake

Cake is assembled in sheets and cut into rectangles (8” x 4”)These are frozen before finishing.Take cake from freezer, it will look like this from the end.

Mask top and long sides of cake with hazelnut buttercream (short ends will be cut to expose layers).

Crushed toasted hazelnuts at base.

Pipe 2 diagonal lines of hazelnut buttercream across top (# 3 star)

Garnish with chocolate shavings and 3 pieces of chocolate lattice


Praline Buttercream

Ganache

Hazelnut Meringue

Hazelnut Mousse

212

Recipe Title: “Maple” Oval Cheese Cake Yield:Usage:Procedures:

Maple leaf cinnamon cookieWhipped cream shell with tail

Maple Cheese Cake

Walnut Cookie

Bake “maple” flavored cheese cake mix in oval flexi-pan mold.

When cooled, freeze in mold.

Release by flexing mold into sheet pan.

Place dessert into cookie, garnish with whipped cream and maple cookie

Serve with vanilla anglaise


Recipe Title: Mocha Cake Yield:Usage: Front Cake CaseProcedures: Free Form BC

Syrup: Mexicali

Textured with the tip of a palette knife (Brownie Method)

Semi-Sweet Chocolate Lattice

Trim chocolate chiffon layers Build cake, syrup each layer as they are added

Coat top and sides with thin layer of coffee BC

Dry cake crumbs to base of cake

Texture top with tip of palette knife, garnish with semi-sweet chocolate to center.


Coffee Buttercream

Chocolate Chiffon

Chocolate Cake Crumbs

214

Recipe Title: Raspberry Mousse Cake Yield:Usage:Procedures: Set in ring

Build cake one day ahead and freezeRemove cake from freezer (do nor remove ring)Top with raspberry mirror1 C. apricot glaze½ C raspberry jam (Hero)1 ½ C waterHeat together. Do not incorporate air when stirring.DO NOT BOIL. Pour gently, but quickly onto frozen cake.

Allow mirror to set; then remove ringYellow cake crumbs at base (glue on with whipped cream)Whipped cream rosettes #3 star and berriesCan also be finished with white chocolate cageUsing tempered chocolate, pipe onto parchment strip measured to fit circumference of cake.Gently pull off set cage paper-tied colored ribbon


¼” From top of Ring

Raspberry Mousse (8:1:1 Fruit Mousse)

Yellow Cake 3/8”

215

Recipe Title: Strawberry Almond Roll Yield:Usage:Procedures:

NOTE: 1 Sheet of RouladeWill roll-up and slice into

3 cakesPowder sugar and flipSpread almond roulade with whipped cream mixtureRoll cake over to one side

Allow to set

Mask with whipped cream, smooth with paper

Sprinkle with toasted almonds

Cut on slight diagonal into 3 cakes


END VIEW

Almond Roulade

Whipped Cream, gelatin, berries

216

Decorate each with whipped cream and glazed halved strawberries

Recipe Title: Strawberry Shortcake Yield:Usage:Procedures:

Syrup: VanillaDivide in 10

Whipped Cream Rosette and shell (#5 star)

½ strawberry, apricot glazed

Toasted almonds at base and center


Whipped Cream

Yellow Cake 3/8”

Whipped Cream, Sliced Strawberries

217

Recipe Title: Success Cake Yield:Usage:Procedures:

Crumb coat cake with hazelnut buttercreamChill to setFinal coat of hazelnut buttercreamCover hole cake with a light sprinkling of toasted nuts (almonds or finely ground hazelnuts)Garnish: Buttercream rosettes (#3 Star) white chocolate disc on each rosette.Stripe with white chocolate

Garnish for strawberry success:½ strawberry, apricot glazed on each pieceTemper 3# white chocolate and pipe out lacy fan


Hazelnut Buttercream

Hazelnut Mousse (For strawberry success, add strawberry slices when assembling cake)

Yellow cake ½” (Brandy Syrup)

Hazelnut Meringue

218

Recipe Title: Tiramisu Charlotte Yield:Usage: TartProcedures:

Line 8” Cake ring with ladyfingers, flat side in (3 rings for 1 x Tiramisu)

Trim yellow cake layer to fit snugly inside ladyfingers

Grate 3 cups semisweet chocolate (Big side of box grater)

Request 6 shots espresso from front of house

When all Mis en place ready, then mix 1 X tiramisu filling (tempering into yolk 6 sheets of gelatin)

Layer filling with chocolate and soaked ladyfinger

Freeze to set (or overnight)

Finish with whipped cream border (#3 star), chocolate cigarettes and ribbon around center


Espresso Soaked Ladyfingers

Grated Semi-Sweet

Tiramisu Filling

Yellow Cake 3/8”

8” Ring

Nice Ladies

219

Recipe Title: Vertical Layer Cake Yield:Usage:Procedures:

Spread 1 quart mousse filling onto roulade sheet, covering right to edges.Cut into 2” strips lengthwise

Roll strips around each other onto 8” cake circle (standing upright). Be sure to leave 1/8” cardboard showing, for icing.Freeze to setTrim top to even layersMask with plain or chocolate whipped creamGarnish with shavings, whipped cream dots (# 6 plain) and fruit as appropriate


Roulade

Berries

Mousse Filling

2” strip

220

Recipe Title: Walnut, Maple, Apple Cake Yield:Usage:Procedures:

Garnish-glazed apple slice and chopped walnutsWhipped cream rope

Maple flavored whipped cream

Walnut chiffon 3/8: ThickSautéed Apples-“Spice and Sweet”

Chopped Toasted WalnutsNo Syrup

Trim cakes to 3/8”x8”Trim off edges to 8” circle

Spread maple whipped cream to 1st layerAdd cooled apple mixture to middle.

Add and repeat for other layersChill

Coat top and sides in sweetened whipped cream

Smooth as shown


Decorate top with #6 start tip in rope design and garnish with chopped roasted walnuts to bottom edge. Place on set-up and finish top with apricot glazed slices of Granny-Smith apples or “chips” and extra walnut pieces

Recipe Title: Walnut and Chocolate Cream Torte Yield:Usage:Procedures:

Sweetened Whipped Cream Lines # 6 Plain TipChocolate whipped cream #6 Plain Tip

Sweetened whipped creamWalnut chiffon 3/8” thickChocolate whipped cream

Semi-sweet shavings to base

Syrup: Vanilla

Trim cake as completed beforeUse 3x 3/8” walnut chiffon layers

Use chocolate whipped cream recipeBottom Layer with chocolate cream

Top layer with sweetened whipped creamFrost in sweetened whipped cream

Decorate base edge with chocolate shavings

Garnish top of cake neatly, use both types of cream

Pipe alternate lines of chocolate and white cream to top in

Even lines, keeping parallel


Recipe Title: 6” Egg Cake Yield:Usage:Procedures:

From sheet roulade-cut out egg shapes. Approx. 10 per sheetCreate “Sandwich” effect using chocolate mousse with

Following alterations.*Add 10 extra sheets gelatin

3 qts heavy creamOnly use dark Crème de Cacao

Egg cake buildingSpread mousse to first layer NOT TO EDGE

Add second layerDome second layer of moussePipe to center layer of mousse

Pipe to center caramel saucePlace third layer roulade

Keep dome shape. Freeze


First layer of mousse

Caramel Sauce

Chocolate Roulade

Chocolate mousse for cakes

223

Recipe Title: Chocolate Egg Sandwich Cookie Yield:Usage:Procedures:

Pipe mousse onto baked and cooled cookie sheetWith the chocolate leaving room to the center

For the second mousse.Sandwich with second cookie and freeze

To finishDip top of cookie into

Shake of excess chocolate glazeAllow to dry before adding Easter designs


Shape Cookie X 2

Peanut Butter Diplomat Mousse

Chocolate mousse for cakes

224

Recipe Title: Crème Brule Yield:Usage:Procedures:

1) Make crème brule mix (for 20, make 1 ½ batches)2) Pour mixture into 4 oz foil cup, using the torch, remove the bubbles from the top3) Bake on sheet stray with a water bath until set4) Once baked and cooled, brule the tops using granulates sugar holding the crème brule in one

hand and turn the cup as you melt the sugar

NOTE: It is best to wear 2 pairs of gloves while doing this in order to prevent getting burned


Bruleed Sugar

Custard

225

Recipe Title: Crème Caramel Yield:Usage:Procedures:

Custard

Caramel

Set-up 20 four ounce foil cups on a sheet tray

Make the caramel using 2 pounds of sugar and water until wet sand

Once caramelized, pour into foil cups

Make the crème caramel recipe in recipe packets. NOTE-down scale the recipe to make 20

Once the caramel has set, pour in the custard mixture and bake in water bath until set


Recipe Title: Eclairs Yield:Usage:Procedures:

Éclair

Chocolate

Ganache

Thaw out éclairs

Using a number 6 tip, poke out two holes in the bottom, one on each side

Fill with pastry cream

Dip the top of the éclair in ganache

Strip with milk chocolate (the ganche needs to still be wet when stripping with the chocolate)


Recipe Title: Fire Cracker 4th of July Yield:Usage:Procedures:

Star Garnishes

Ribbon Sponge-PVC Mold

Berries

Champagne Sabayon Mousse

Disc of Chiffon

Line PVC with parchment paper

Line with ribbon sponge approximately ½” deeper

Place disc of cake to base. Fill with mousse and fruit

Freeze. To finish pip whipped cream rosette on top

And garnish with stars


Recipe Title: Hazelnut Cream Ribbon Tower Yield:Usage:Procedures:

Chocolate Cigarettes

Whipped Cream Rosette

Ribbon Sponge

Filled with Hazelnut mousse

Disc chocolate chiffon to base

Line a PVC mold with ribbon sponge, place a disc of cake to base-pipe in hazelnut diplomat cream to center, not quite filling. Freeze

To finish: Pipe rosette whipped cream to top, push in chocolate “organ-pip” decoration. Serve with orange chutney


Recipe Title: Linzer Torte Yield:Usage:Procedures:

A one time batch out of your recipe book makes 1 ½ sheet trays

Bear grease both sheet trays and place parchment down

Make linzer dough

Spread in mixture 1/3 of the way up the sheet trays and freeze

Then spread seeded raspberry jam over the dough so it is completely covered, refreeze

Using a number 6 plain piping tip, pipe parallel lines 1” apart (use a straight edge) and refreeze

Then come back and pipe parallel lines 1” apart diagonally


Piped Linzer

Raspberry Jam

Raspberry Jam

Linzer Piped Linzer

230

Recipe Title: Mocha Ribbon Sponge Tower Yield:Usage:Procedures:

Ribbon Sponge

Chocolate Mousse

Chocolate Chiffon

Line inside of PVC pipes with parchment paper

Cut ribbon sponge so it is ½” above PVC pipes and place in pipe

Place cake at bottom

Fill with mousse using piping bag

NOTE: The mousse can be any flavor


Recipe Title: Mousse Domes Yield:Usage:Procedures:

Chocolate Spray or MFG

Mousse

Cookie or Cake

Set up the black dome mold on a sheet tray with cups underneath each dome

Pipe mousse into the molds and fill with any desired texture (fruits, nuts, caramel etc)

Place cookie or cake cut to the size of the bottom on the bottom and freeze

Once frozen, remove from molds and finish by spraying the chocolate or glazing with MFG and striping with chocolate


Recipe Title: Mousse Towers Yield:Usage:Procedures:

Sweetened Whipped CreamTempered Chocolate

Chocolate Mousse

Chocolate Cake

Cut chocolate cake to fit inside the molds and place inside the mold

Fill with mousse (using a piping bag)

Freeze

Once un-molded, cut many strips of parchment paper that are ½” higher than the mold

Using a paper piping bag pipe across the paper and wrap around the mousse tower

Once the chocolate is set remove the paper

Using a number 6 star tip, pipe a whipped cream rosette on top.

Note: The mousse can be any flavor and may contain a filling such as cherries, nuts, etc.


Recipe Title: Opera Yield:Usage:Procedures:

Coffee RouladeGanache

Coffee Buttercream

Chocolate Roll

Leave chocolate roll in sheet pan and add a layer of coffee buttercream to it

Then add one coffee roulade and top with a thin layer of ganache

Once the ganache has set, add a layer of coffee buttercream

Then add a sheet of coffee roulade

Place a sheet of parchment paper on top of the roulade and place in walk-in with five sheet trays on top.

Leave over night

Remove five sheet trays and parchment

Get help and flip onto a cutting board

Frost with coffee buttercream

Cut into 2” strips and wrap and freeze two together


Recipe Title: Othello Yield:Usage:Procedures:

Ganache

Othello

Chocolate Mousse

Othello

Raspberry Jam

For 20 Othello’s you will need to make 40 (20 tops and 20 bottoms)

Place 20 of them upside down

Pipe raspberry jam in the center of each one

Pipe chocolate mousse around the jam

Dip the top pieces (the other 20 Othello’s) in ganache and place on top of the mousse


Recipe Title: Panna Cotta Yield:Usage:Procedures:

Whipped Cream

Panna Cotta

Milk30 oz (1lb 14oz)Heavy Cream 30 oz (1lb 14 oz)Sugar12 ozGelatin9 sheetsVanilla Extract1 Tbsp

Heat milk, cream, and sugar until the sugar is dissolved. Infuse with vanilla bean/lemon zest at this point

Soften the gelatin in cold water

Add to the hot milk mixture

Add vanilla if desired/needed

Pour into aluminum cups


Chill to set

Garnish

Recipe Title: PVC-Roll Dessert Yield:Usage:Procedures:

PVC Mold

Roulade (flexible cake)

Mousse

Fruit or nut texture

Line PVC molds with strips of roulade cake.

Take care not to cut too large.

Pipe mousse to start to center, add texture and continue to add more mousse

Do not overfill

Place thin strip of roulade to top surface.

Freeze


Recipe Title: Rice-Jaconde Yield:Usage:Procedures:

Cooked Arborio riceWarm pastry creamFruit or zest

Cook Arborio rice in milk and water mixture until soft, but not too “sticky”.

While warm, add pastry cream and whipped cream to lighten

Add fruit when placing cups

Decorate top with additional fruit and cream


Recipe Title: Sherry Truffle Tulip Cup Yield:Usage:Procedures:

Chocolate CigaretteToasted AlmondsWhipped Cream Rosette Garnish

Mixed Seasonal BerriesPastry Cream

Yellow Cake Soaked in Sherry

Chocolate Tulip

Using tempered chocolate cup

Place disc of cake to base and soak in sherry syrup

Place inside a layer of pastry cream and fruit

Pipe rosette of cream to top and garnish with toasted almonds, chocolate and fruit.


Recipe Title: Stuffed Éclairs and Paris Brest Yield:Usage:Procedures:

Powdered SugarWhipped Cream

Mousse Éclair Strawberries

Thaw éclairs

Slice the top off of the éclair

Fill with desired filling (mousse, pastry cream, etc) and desired texture (fruit, nuts, etc) if any and the top with another filling

Dip the top of the éclair in ganache and garnish (chocolate strips, nuts, etc)

Place the top on the éclair at an angle so the fillings can be seen


Recipe Title: Triple Chocolate Mousse Cake Yield:Usage:Procedures:

Punched Chocolate Chiffon

Semi-Sweet Chocolate

White Chocolate

Milk Chocolate


Recipe Title: Tuxedo Terrine Yield:Usage:Procedures:

Fruit Garnish

Rosette

Dark Chocolate Mousse

Small Ring Mold


Punched Cake Layer (2/8”)

½ Fill punched ring mold with white chocolate mousse.

Allow to set and repeat with dark chocolate mousse

Freeze

To finish: un mold and place in gold disc

Pipe top with rosette #5 star.

Garnish with fruit

To Serve- Fruit Compote


Recipe Title: UFO Yield:Usage:Procedures:

Chocolate MousseMFG

Peanuts

Chocolate Shell

Peanut ButterCarrot Cake Filling

Caramel

Make 3 cups carrot cake filling and add 1 cup of smooth peanut butter using a paddle beat until smooth

Cover the bottom of the cup with caramel

Pipe in the peanut butter filling making sure not to go above the top of the cup

Pipe chocolate mousse for desserts over the peanut butter filling in a spiral going from the outside in.

Freeze the dessert

Wearing gloves, dip in MFG then place toasted chopped peanuts at the edge of the cup.

Note: it is best if one person dips the cups and another places the nuts around the edge.


BAKER’ SCALE

This is the best type of scale or measuring device to use, for it will insure accuracy. The Baker’s Scale is a twin platform scale. On the platform to the left is placed a metal scoop in which the ingredient to be weighed is placed. On the platform to the right is placed a special weight equal to the weight of the scoop. This special weight is called a “balance.” A beam that is graduated in 1/4 ounces runs horizontally across the front of the scale. The beam has a weight attached to it that is moveable. This weight is placed on the number of ounces you wish to weigh. The beam is graduated in 1/4 ounces up to 1 pound (16 oz). If a larger amount is to be weighed, additional metal weights of 1, 2, and 4 pounds are provided.

When using the baker’s scale, always balance the scale before setting the weights for a given amount. To weigh 8 ounces of egg yolks, for example, you would place a container large enough to hold the egg yolks on the left platform of the twin platform scale and balance the scale. When the scale is balanced, move the weight on the beam an additional 8 ounces from the position the weight was after balancing the container to hold the yolks. Now add the egg yolks until the scale balances again.

Another example, if you wish to weigh 10 3/4 ounces of flour, place the scoop on the left platform and the special weight, (the balance), on the right platform. This will bring the two platforms to a complete balance. The weight on the scaling beam is placed on 10 3/4 ounces.

Flour is placed in the scoop until the two platforms balance a second time.

The baker’s scale can be used to weigh up to 10 pounds at one time. The student is expected to weigh all his/her ingredients on this scale. The ingredients in most commercial formulas are given in weights for accuracy.Mastering the use of this scale is not as complex as it may initially seem. Once you have learned the various parts so that directions make sense, weighing will become automatic. Using a scale is not only a simple matter, but a practical one for cost control. Its purpose is to weigh dry ingredients, batters, doughs, etc.

Learning Measurement Conversions

If you can memorize these four conversions, you will be able to find the answer to almost any conversion questions:

3 tsp. = 1 T2 T = 1 oz8 oz = 1 cup16 oz= 1 pound


Additional tools:1. Your sanitation card lists the most common measurement conversions

2. Some people find it helpful to associate measurements with items found in the kitchen. The dairy containers pictured below, double in size as you move

from left to right.

1/2 pt. Heavy Cream Pt. of Half and Half Quart of Buttermilk 1/2 Gal OJ Gallon of Milk or School milk

1 cup 1 pint 1 quart 1 half gallon 1 gallon 8 oz 2 cups 2 pints 2 quarts 2 half gallons

16 oz 4 cups 4 pints 4 quarts32 oz 8 cups 8 pints

64 oz 16 cups128 oz

LIQUID VS. DRY VOLUME VS. WEIGHT

If one had a cup of water and poured it onto a scale to weigh it, the water would weigh eight ounces.

If one had a cup of flour and poured it onto a scale to weigh it, it would weigh


4 - 4.75 ounces, depending on how it was measured (sifted or not, scooped and leveled, spooned in and leveled etc.)

Any liquid that is similar to water (e.g. milk, cream, butter, eggs, flavorings, alcohol) can be measured by both a volume measure (a measuring cup) and by a weight measure (a scale).

Dry ingredients may only be measured by their weight unless the recipe calls for the flour to be measured in cups.

It is important to remember that in any case, the dry ingredients should be measured according to the directions given in the recipe. If the recipe calls for cups, use cup measurements. If it calls for pounds or ounces, use a scale.

EXAMPLEA recipe calls for 2 # of water.One could weigh 2 # of water on a scale or one could simply measure out 4 cups (1 quart or 2 pints)

A recipe calls for 1 cup of butter.One could press butter into a cup measure or one could simply weigh out 8 ounces of butter.

A recipe calls for 1 # of flour.The flour must be weighed on a scale.

A recipe calls for 1 cup of flour.The flour must be measured out in a measuring cup.

Exercise:How would you measure these items in this recipe?

½ # flour _____________________________________½ c butter _____________________________________4 oz cheese _____________________________________1 med onion, diced ____________________________________32 oz milk _____________________________________½ oz dry mustard _____________________________________½ oz Worcestershire sauce __________________________________

EQUIVALENCY CHART

DEFINITION:

teaspoon = tsp. = ttablespoon = Tbsp. = Tounce = ozcup = Cpint = ptquart = qtgallon = gal


pound = lb. = #

LIQUID MEASURE:

3 tsp. = 1 T = ½ ounce2 tbsp. = 1/8 cup = 1 ounce4 tbsp. = ¼ cup = 2 ounces8 tbsp. = ½ cup = 4 ounces16 tbsp. = 1 cup = 8 ounces

1cup = 8 ounces2 cups = 16 ounces = 1 pint = 1 pound4 cups = 32 ounces = 2 pints = 1 quart16 cups = 128 ounces = 4 quarts = 1 gallon

1 # 10 Can = 6 lb. 10 oz. (average) = 13 Cups

A PINT IS A POUND THE WHOLE WORLD ROUND!

DRY MEASURE:16 ounces = 1 pound8 ounces = ½ pound4 ounces = ¼ pound


METRIC EQUIVALENTS

Note: The general rule for measuring ingredients in metric amounts is to use metric measuring equipment (most scales and measuring cups are marked in both systems). For those times when it is necessary to convert between the metric and American systems, the following approximate equivalents can be used. Exact conversions are available in tables in On Cooking and Food Lover's Companion.

28 grams = 1 ounce450 grams = 1 pound1 kilo gram = 2.2 # (this is NOT 2# 2 oz)

5 ml = 1 tsp.240 ml = 1 cup960 ml = 1 quart

0* C = 32* F81* C = 180*F100*C = 212*F

To convert FROM Fahrenheit TO Celsius: Subtract 32, then multiply by .555

Ounce to Decimal Equivalents

1 oz. = .06 # 9 oz. = .56 #

2 oz. = .12 # 10 oz. = .62 #

3 oz. = .18 # 11 oz. = .68 #

4 oz. = .25 # 12 oz. = .75 #

5 oz. = .31 # 13 oz. = .81 #

6 oz. = .37 # 14 oz. = .87 #

7 oz. = .43 # 15 oz. = .93 #

8 oz. = .50 # 16 oz. = 1.00 #


A Method for doing Baker's Percentages with straight dough

Step 1. Figure out the percentages if not already known by dividing each of the ingredients by the flour weight. For Example : 0.4 lb. salt called for in the recipe, 20 lb. of flour called for in the recipe. Divide 0.4 by 20 to get 0.02 or 2 %. Repeat with all ingredients.

Step 2. Make a chart with the percentages on one side and weights on the other. The desired yield goes in the weight column under total.

Baguette Dough

Flour 100 %Water 67%Yeast 2.5%Salt 2.0%Total 53 lbs.

Step 3. Add up the percentages

Flour 100 %Water 67%Yeast 2.5%Salt 2.0%Total 171.5% 53 lbs.

Step 4. Cross Multiply the percentage by the desired yield and divide by the total %. For Example to find the new flour weight, we multiply 100 X 53 lbs. then divide by 171.5 and we get 30.9 lbs.

Flour 100 % 30.9 lbs.Water 67%Yeast 2.5%Salt 2.0%Total 171.5% 53 lbs.


Step 5. To find the other weights you have two ways you can go. Either repeat step 4 for all of the ingredients. For Example 67 X 53 divided by 171.5 gives you 20.7 lbs for the new water weight.

Or you can just take the percentage and multiply it by the new flour weight for each ingredient. For Example 67% X 30.9 lbs gives you 20.7 lbs. You should end up with the same answer using either method.

Flour 100 % 30.9 lbs.Water 67% 20.7 lbs.Yeast 2.5% .7725 lbs.Salt 2.0% 0.618 lbs.Total 171.5% 53 lbs.

Recipes with more than one flour

AP flour 65%Rye 35%Water 65%Salt 2%Yeast 2%

20 lbs.

Total Flour = 65% + 35% = 100%

Steps: 1. Find each flour weight using cross multiplication. 2. Add them together to find the total flour weight, then use the percentage times the total flour

weight to get each ingredient's weight. 3. Or use the cross multiplication method to find the weight for all ingredients.


Advanced Baking Percentages

For a preferment or sourdough from the top down. Use this method when you know what amount of flour you want to ferment ahead of time.

Problem: Find the preferment mix and final mix of the dough.We want 50 lb. of dough.We make our baguette with 67% hydration, and an 8-hour poolish of 25 % of the total flour weight. We use 1.5 % total yeast.

Step 1: Write down what we already know about the total dough

Total DoughFlour 100 %Water 67%Salt 2%Yeast 1.5%Preferment ---------- -----------Total 50 lb.

Step 2: Add up the percent column and cross multiply to find values for the weight column.

Total DoughFlour 100 % 29.33Water 67% 19.65Salt 2% 0.59Yeast 1.5% 0.44Preferment ---------- -----------Total 170.5 50 lb.

Step 3: Now we work on the preferment values. We know the flour and water percentages for Poolish because we are good students. We look up the amount of yeast in an 8 hour preferment using the chart in Pro-Baking. Also total the percent column.

Preferment MixFlour 100%Water 100%Yeast 1%Total 201%


Step 4: We want 25% of the total flour weight to be in the poolish. (From the original problem.) So multiply the weight of the flour needed in the total recipe and plug that into the Preferment flour value. (25% X 29.33 = 7.33). Solve for the other weight values now that you know the flour weight.

Preferment MixFlour 100% 7.33Water 100% 7.33Yeast 1% 0.07Total 201% 14.73

Step 5: Figuring out the final mix. Subtract what is already in the poolish from the amount that you need for the total recipe to find the Final Mix amounts. For example Flour = 29.33 – 7.33 = 22.0

Final Mix : Flour 22.0Water 12.32Salt 0.59Yeast 0.37Preferment 14.73Total 50.01

Step 6: Now finish out the Bakers percentages so that everything is neat and tidy, and you don’t have to go through this again the next time you want to change the recipe.

Final Mix : Flour 100% 22.0Water 56% 12.32Salt 2.68% 0.59Yeast 1.68% 0.37Preferment 67% 14.73Total 227.36% 50.01


For a preferment or sourdough from the bottom up. Use this method when you know how much sourdough you want to put in the final mix.

Problem: Find the elaboration schedule and final mix of the dough.We want 50 lb. of dough.Our sour culture is fed 3 X a day with 100% Flour, 70 % Water and 20% sour culture. The final mix has 40 % sour levain in it. The total hydration is 65%.We have to put 0.2 % yeast in the final mix so that we are on schedule for the bake.

Step 1: Write down what we already know about the total dough

Total DoughFlour 100 %Water 65%Salt 2.0%Yeast .2%Preferment ---------- -----------Total 167.2% 50 lb.

Step 2: Figure out the total dough weights using cross multiplication. You will use these to double check yourself later.

Total DoughFlour 100 % 29.9 lb.Water 65% 19.44 lb.Salt 2.0% 0.60 lb.Yeast 0.2% 0.006 lb.Preferment ---------- -----------Total 167.2% 50 lb.

Step 3: Begin working with the feeding information. For Math purposes we ignore the amount of starter that is put into the feeding because in theory it is made up of the same percentage hydration as the feeding. In the given information we know we need 40 % starter in the final mix. So we solve for how much of that 40 % is water and how much is flour. Put 40 units in the total space.

Feeding MixFlour 100%Water 70%Total 170% 40 units.


Step 4: Using Cross multiplication solve for the column.

Feeding MixFlour 100% 23.53 unitsWater 70% 16.47 unitsTotal 170% 40 units.

Step 5: Find the total amount of flour in the mix. Some of it is the Flour (100%) , some of it lives in the levain (23.53 units.) Add the two together to find the total amount of flour in the final mix. Flour in the Final dough mix = 100 + 23.53 = 123.53

Step 6: Find the final water percentage. We wanted a 65% hydration. 65% X 123.54 units = 80.30 units. Then subtract the amount of water that was in the starter. Water in the final dough mix= 80.30-16.47 = 63.83 %

Step 7: Find the salt percentage by multiplying percentage we want (2.0%) by the amount of flour in the final dough mix. 2.0% X 123.53 = 2.47

Step 8: Repeat step 7 for the yeast. 0.2% X 123.53 = 0.25%

Step 9: Put all this information in the Final Mix Chart. Add up the percentage column

Final Mix DoughFlour 100 %Water 63.8%Salt 2.47%Yeast 0.25%Preferment 40%Total 206.52 % 50 lb.

Step 10: Figure out the weights needed by using the cross multiplication method. Your answers for yeast and salt should match the total dough above.

Final Mix DoughFlour 100 % 24.2 lb.Water 63.8% 15.45 lb.Salt 2.47% 0.60 lb.Yeast 0.25% 0.06 lb.Preferment 40% 9.68 lbTotal 206.52 % 50 lb.


Step 11: Figure out the feeding schedule to the point that you have enough starter on hand to build it. The desired yield for the feeding # 3 is the amount that you want to put in the dough. The desired yield for feeding #2 is the amount that you want to put in feeding #3.

Feed # 3Flour 100 5.09 lb.Water 70 3.56 lb.Starter 20 1.01 lb.Total 190 9.68 lb.

Feed # 2Flour 100 0.53 lb.Water 70 0.37 lb.Starter 20 0.11 lb.Total 190 1.01 lb.

Feed # 1Flour 100Water 70Starter 20Total 190 0.11 lb.


WHAT IS THE CALCULATED WATER TEMPERATURE?

There are four factors which determine the final temperature of a fermenting dough. The temperature of the kitchen, the flour, the water or liquids, and the friction created in mixing. The optimum temperature for a dough is 78 F. For the most part, the baker does not have accurate temperature control over the kitchen or the flour, and the dough friction is controlled by gluten development needed in a recipe. Therefore, the single controlling factor is the water or liquids.

There is a simple formula for calculating the water temperatures that will achieve a proper dough temperature.

Measuring the temperature of the kitchen is as easy as an Indoor/Outdoor thermometer.

For the flour, the baker can use an instant-read pocket thermometer plunged into the center.

To calculate the friction, the average mixer increases the temperature of a dough one degree for every minute of mixing.

The formula is:

Temperature of flour at __________degrees

Temperature of kitchen at __________degrees

Temperature of friction at __________ degrees.

plus

Temperature of water at __________ degrees

equals 240F


Recipe Costing: Cost per unit, Total Recipe Cost, Cost per Portion

Since food service operations purchase many of their ingredients in bulk quantities, it is often necessary to determine an accurate unit cost in order to accurately cost a recipe. Flour is purchased in 25, 50 and 100 lb. Bags, but it is often used in units of lbs. or ounces. Eggs can be purchased by the dozen or by the case. Baking Powder is shipped 4 - 10 lb. tubs to the case. Produce can be purchased by the flat, or by the case, etc.

To determine the Unit Cost, divide the As Purchased Cost by the number of units

a. One dozen eggs costs $.95 b. To find the cost per egg: divide the cost per dozen eggs by the number of eggs in a dozen $.95 /

12 eggs = $ 0.079 Or when rounded to the nearest cent : $0.08 per egg.

c. A 50 lb. bag of bread flour costs $10.82 per bag. $ 10.82 / 50 lbs. = $0.2164 Or when rounded to the nearest cent : $0.22 per pound.

Steps:a. As Purchased Cost: Use Baking Specific Price List Handoutb. To get Unit Cost: Divide As Purchased Cost by number of units purchased.c. Recipe Cost for each ingredient: Multiply amount times cost per unit.d. When necessary, convert to the same unit of measurement: 1 gal. = 128 oz.e. Total Recipe Cost: Add recipe cost for each ingredient.f. Cost per Portion: Divide total recipe cost by number of portions.

Example: Campagna

Amount Ingredient As Purchased Cost

Unit Cost Recipe Cost

15 lbs. Bread Flour $10.82 50 lbs. $0.22 per lb. $3.309 lbs. Water2 oz. Yeast $19.04 25 lbs. $0.76 per lb. $0.104 3/4 oz. Salt $15.65 50 lbs. $0.31 per lb. $0.094 3/4 oz. Rye Meal $22.14 50 lbs. $0.44 per lb. $0.13

Total Recipe Cost:

$3.62

Yield: 181 lb. 6 oz. LoavesCost per portion:

$0.20


1. Lean Dough


Unit Cost Recipe Cost

3 quarts Water4 3/4 oz. Fresh Yeast11 lb. 8 oz. Bread Flour3 oz. Salt3 oz. S-500

Total Recipe Cost:Yield: 30 9 oz. Country LoavesCost per portion:

2. Chocolate Chip Cookies


Unit cost Recipe Cost

1 lb. 12 oz. Butter1 lb. 12 oz. A.P. Shortening2 lb. 8 oz. Sugar1 lb. 14 oz. Brown Sugar1 oz. Sea Salt1 1/8 oz. Baking Soda1 lb. 6 oz. Eggs1 1/4 oz. Vanilla4 lb. 12 oz. A.P. Flour5 lb. Chocolate Chips

Total Recipe Cost:Yield: 78 portions (#12 scoop)Cost per portion:

Questions:

1. How do you find the cost for the eggs given that you know the cost per dozen?

2. If the amount for the baking soda were written in Tablespoons, how would you calculate the cost?

3. If you were not told how many portions the Chocolate Chip Recipe makes, but you know a #12 scoop measures 2 3/4 oz. portions, how would you determine the number of portions in a batch?


Rolling-In ProcedureFor Danish and Croissant Dough

1. Mix dough very briefly(done by mixer station). Spread dough on a plastic-wrapped sheet pan(done by laminator toward the end of production). Cover with plastic. Chill for 2 hours until dough has same consistency as chilled butter or freeze.

2. Using a dough hook(or by hand if soft), cream butter with flour until smooth and without lumps. Spread on parchment into a 16" x 12" rectangle. Chill till firm yet pliable.

3. Place dough on floured bench. Roll dough to 17”x 25”. Place butter on left half of dough. Fold remaining dough over top of butter. Press firmly together by hand.

4. "Butter in" (not counted as a fold). Flour and roll the dough. Roll to 22" width.

5. Place dough on floured sheeter; fold line along edge of sheeter. Roll from #30 to #10, one step at a time.

6. Fold in thirds. Use rolling pin to flatten a little. The first fold is complete.

7. Rotate dough one-quarter turn. Roll to 22" width. Flour and roll from #30 to #10. Fold in thirds. Flatten a little and imprint with 2 fingers. The second fold is complete.

8. Place dough on floured sheet pan and allow it to relax in the walk-in.

9. Place dough on floured sheeter. Roll to 22" width. Fold line along edge of sheeter. Flour and roll from #30 to #10. Fold in thirds. Rotate dough one-quarter turn. Roll from #30 to #25. Cut exactly in half. Wrap. Label with type of dough, date, and your "mark". Place in freezer, but not on top of anything unfrozen.

10. Thawed dough will be rolled down to #4 or 5 before being cut for croissants or pastries.

11. If hand rolling your lamination, roll dough down to 48" x 20" each time before folding. Twenty minutes rest between each fold is necessary.


BRAIDING SEQUENCEThe following are braiding sequences using different numbers of strands. Always remember that braid numbers are 1 through the number of strands you have. When you move a strand, the strands are automatically re-number from left to right.

3-STRAND BRAID: 4-STRAND BRAID:1 over 2 2 over 33 over 2 4 over 21 over 2 1 over 33 over 2 repeat…repeat…

5-STRAND BRAID: 6-STRAND BRAID2 over 3 6 over 1, first time only, then:5 over 2 2 over 61 over 3 1 over 3repeat… 5 over 1

6 over 47-STRAND BRAID: repeat…1 over 4 to the right7 over 4 to the leftrepeat… 8-STRAND BRAID

8 under 7, over 1, first time only then:2 under 3, over 81 over 47 under 6 over 18 over 5repeat…


BAKING AND PASTRY TERMS

Almond Paste: Almonds and simple syrup or sugar grounds to a paste (approximately 50/50 sugar to almonds). See label.

Apricot Glaze: An apricot syrup that is brushed on pastries to seal and improve appearance.

Baking Ammonia: Ammonium bicarbonate and carbonate, activated by heat and moisture; must be cooked through; dissolved completely

Baking powder: A chemical leavening agent containing bicarbonate of soda, acid, and cornstarch.

Batter: A mixture of liquids and flour that can be leavened or unleavened.

Bench rest: The period allowed between cutting and molding dough. Sometimes referred to as intermediate proof.

Benzoate of soda: A preservative.

Bran: The outer coating of the wheat berry, mostly fiber in content.

Bran flour: 20% bran, all the germ and all the endosperm left in the flout.

Bread flour: High-gluten flour from spring wheat; free from bran and germ.

Brioche: A rich sponge dough with the addition of a large proportion of butter.

Butter cream: Combination of pasteurized eggs or while and butter whipped on high speed. Italian, French, or American.

Buttermilk: Milk left at 75 where it increases in lactic acid; the solids and whey separate.

Cake flour: a low protein bleached flour taken from soft winter wheat.

Carbon dioxide: Gas formed during periods of fermentation due to the action of yeast or chemical leaveners, baking powder, and/or baking soda.

Chiffon method: To leaven a batter with stiffly whipped egg whites. Mixture may contain baking powder.

Coagulation: The firming of proteins due to heat or chemical properties.

Condensed milk: Milk that has moisture evaporated and 40% to 50% sugars is added.

Corn starch: One of the most easily digested starch foods; cooks transparently; should always be dissolved in cold water before adding to hot.

Corn Syrup: An invert sugar, not as sweet as cane sugar.


Cream of Tartar: Made from tartar deposits from fermented grape juice; used as an acid in the preparation of commercial baking powder.

Croissant: A laminated lean-type dough.

Dessert syrup: 1 to 1 simple syrup which is mixed with 50% water and flavored to taste

Docking: To perforate a dough with holes to release some of the gases in the cooking process; e.g., puff pastry.

Dough cutter: A wide rectangular metal blade, mounted with a wooden handle; used for scraping meat blocks and cutting dough’s. Sometimes referred to as a bench scraper.

Evaporated milk: Milk heated to evaporate some moisture and then homogenized.

Fermentation: Yeast converting starch and sugars to CO2 and alcohol (used to leaven breads).

Feuilletage: Puff pastry.

Folding (to fold in): The use of the hand when combing two or more mixtures without the loss of air.

Fondant: Sugar cooked to soft ball stage 240F, cooled to 110F and folded until partially re-crystallized

Gelatinization: The firming and setting of starch molecules due to heat.

Gluten: The substance formed when liquid is added to the protein in flour (glutenen and glianden)

Hi-ratio shortening: Vegetable shortening with monoglycerides and diglycerides added to improve emulsifying properties.

Homogenized: Forced through tiny holes to break up fat at high pressure and substance will not separate; e.g., milk

Icing comb: A flat, triangular blade with grooved edges used to create grooved surfaces on icings, creams, and frostings.

Invert sugar: A combination of sucrose or glucose and levulose. A sugar that resists crystallization.

Italian meringue: A stiff meringue made from adding soft ball sugar syrup to whipping egg whites.

Lean dough: A yeast dough that contains little or no sugar or fat.

Leavening: A physical, chemical or biological method of creating air pockets in a dough or batter.

Meringue: A mixture of egg whites and sugar whipped to peaks. Italian, common, and Swiss.

Milk powder: Heating milk to evaporate most of the moisture by spreading in heated rollers or spraying into a heated chamber.

Old dough: Overly-fermented dough. High in alcohol and CO2; yeasts are dying.


Pasteurized: Liquid heat – or acid-treated to kill harmful bacteria (process used in milk and dairy products)

Puff pastry: A laminated unleavened dough used to make Napoleon’s, Ste. Honore, etc.

S-500: Malt, dehydrated sponge dough and milk enzymes to speed and sustain fermentation.

Shortening: Hydrogenated fats used to replace butter.

Simple syrup: 1 to 1 ration of sugar and water brought to a boil.

Sourdough: Bread or starter made from natural yeast fermenting in flour and liquid.

Sponge: A combination of liquid, yeast, and flour to form a loose dough which is used as a base from producing bread.

Streusel: A topping of butter, sugar, flour, and shortening, blended together.

Thermal death point: Refers to the temperature when yeast is no longer active; dies at 138F

Tunneling: Long, irregular holes that form in a batter as a result of overmixing.

Yeast: A microscopic plant, used to aerate breads and pastries.

Young dough: A yeast-raised dough in which the gluten has not properly developed; underfermented.

Zest: Outer skins of citrus fruits.


Terms:

AP (As Purchased): The condition or cost of an item as it as it is purchased or received from the supplier.

AP Weight: As Purchased Weight - the weight of an item as it comes in the door, before trimming and/or cooking.

EP Weight: Edible Portion Weight - the weight of food after cooking and/or trimming

AP Cost: Cost of food before cooking and/or trimming or the cost of food items before being divided into smaller units. (i.e. a Case of butter vs. a single pound).

Unit Cost: Cost paid for one of those specified units.

FC%: Food Cost Percent - ratio of money spent on food as compared to food sales.

Menu Price: The price charged on a menu.

Percent: The amount out of each hundred. Thirty percent would mean 30 out of 100. Percent is determined by dividing the number that is the part, by the number that is the whole. (Usually the smaller number divided by the larger number.) If a restaurant is running a 30% food cost, out of every $100 in food sales, $30 is spent on food.

Recipe Yield: Total amount that a recipe will make in either portions or weight. NOT TO BE CONFUSED WITH:

Yield %: The percentage of a purchased product that is edible/useable.


List of Recommended Books – B & P Dept. Chefs

The Village Baker, Joe OrtizThe Bread Baker's Apprentice - Peter Reinhart Crust and Crumb, Peter ReinhartBread by Jeffrey HamelmanArtisan Bread Across America – Maggie Gleiser (recipes generally don’t work, but it’s a good read)Six Thousand Years of Bread – H.E. JacobSpecial and Decorative Breads – Roland BilheuxSpecial and Decorative Breads – Alain Couet, Eric KayserHow Baking Works – Paul FigioniUnderstanding Baking - Joseph AmendolaThe Baker’s Manual, Joseph AmendolaThe Professional French Pastry Series, Bilheux and EscoffierThe Professional French Bread Series, Bilheux and EscoffierOn Food And Cooking, Harold McGee

Pg. 226-249, 273-326, 367-425Becoming a Pastry Chef - Andrew McLaughlin Candy Freak by Steve AlmondGrand Finales: The Art of the Plated Dessert –Tish Boyle, Timothy MoriartyGrand Finales: A Neoclassic View of Plated Desserts–Tish Boyle, Timothy MoriartyGrand Finales: A Modernist View of Plated Desserts–Tish Boyle, Timothy MoriartyCreative Compositions by Andreas HeilPetits Gateaux by Ecole LenoteAny Books by Pierre Herme

On Food and Cooking – Harold McGeePhysiology of Taste – Jean Anthelme Brillat- SavarinSalt: A World History – Mark KurlanskyGuns, Germs, and Steel : The Fates of Human Societies by Jared DiamondThe Complete Technique – Jacques PepinFast Food Nation – Eric Schlosser

Bread Baker’s Guild of America: bbgh.com

Retailers Baking Association- www.rbanet.com


http://www.rbanet.com/

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Recipe Index

Recipe Page NumberAlmond Dough 1Almond Filling 1Almond Macaroons (Amaretti) 2Almond Roulade 2Almond Sponge 3Almond Tuile 3Almond Mousse 4Almond Buttercream 4Anadama Bread 5Angel Food Cake 5Anise Biscotti 6Applesauce Cookies 6Apple Streusel Tart Filling 7Apricot Glaze 7Bagels 8Baklava 9Banana Bread 10Banana Bundt Cake 10Bavarian Cream 11Berry Mousse 11Berry Sauce 12Bête Noir Cake 12Biscotti 13Biscuits 13Blondies 14Blueberry Pie Filling 14Bran Muffins 15Brioche #1 15Brioche #2 16Brownies 16Brownies (fudge) 17Brown Sugar Short Bread 17Butter and Chocolate Glaze 18Butter Cookies 18Buttered Honey Oat Bread 19Butterscotch Pudding 19Campagne 20Cappuccino Muffins 20Caramel Mousse 21Caramel Sauce 21


Carrot Cake 22Carrot Muffins 22Challah 23Cheddar Sesame Bread 23Cheesecake (NY Style) 24Cheese Filling (For Croissant & Danish) 24Cheese Tart Filling 25Cheese Wafers 25Cherry Pie Filling 26Chocolate Almond Macaroons 26Chocolate Bavarian Cream 27Chocolate Biscotti 27Chocolate Cake 28Chocolate Cake (Vegan) 28Chocolate Chiffon Cake 29Chocolate Chip Cookies 29Chocolate Chip Oatmeal Cookies 30Chocolate Chocolate Chip Cookies (Double Chocolate Chip) 30Chocolate Krinkle Cookies 31Chocolate Lava Cake 31Chocolate Meringue Cookies 32Chocolate Mint Chip Cookies 32Chocolate Mousse For Cakes 33Chocolate Mousse For Desserts 33Chocolate Pots de Crème 34Chocolate Roll 34Chocolate Rolled Cookies 35Chocolate Sandwich Cookies 35Chocolate Satin Filling 36Chocolate Spray 36Chocolate Sugar Dough 37Chocolate Tart Filling 37Chocolate Tuile Paste 38Chocolate Whipped Cream 38Ciabatta 39Citrus Tart 39Cocoa Angel Food Cake 40Cocoa Sauce 40Coconut Macaroons 41Coconut Tart 41Congo Bars 42Corn Muffins or Bread 42Cream Cheese Frosting for Carrot Cake 43Crème Anglaise 43Crème Brulee 44


Crème Caramel 44Crème Chantilly 45Crème Parisienne 45Crepes 46Crimson Pie Filling 46Croissants 47Danish Pastry 47Date and Oat Crumble Tart 48Date Nut Bread 48Diplomat Cream (Mousse) 49Egg Wash 49Espresso Biscotti 50False Buttercream 50Financiers 51Florentine 51Flourless Chocolate Cake 52Focaccia 52Frangipan with Almond Paste I 53Frangipan with Almond Paste II 53Frangipan – La Brioche 54Frangipan with Ground Almond 54French Buttercream 55French Macaroons 55Fruit Cobbler Filling 56Fruit Crisp Topping 56Fruit Flan Filling 57Fruit Glaze for Domes 57Fudge Mirror Cookies 58Ganache #1 58Ganache #2 59Genoise Sponge Cake 59German Buttercream 60German Chocolate Cake Filling 60Gingerbread Appliqué Technique 61Ginger Cake 62Gingerbread Men Cookies 63Ginger Short Bread 63Gingersnaps 64Gingersnaps II 64Graham Cracker Crust 65Grand Marnier Truffles 65Granola (loose) 66Granola Bars 66Gum Paste with Egg White 67Hazelnut Candy 67


Hazelnut Meringue Sheets 68Hazelnut Cake 68Hearth Bread (7-Grain) 69Hermit Cookies 70High Ratio Chocolate Cake 70High Ratio Yellow Cake 71Honey Bran Bread 71Honey Tuile 72Ice Cream Base 72Irish Soda Bread 73Italian Bread 73Italian Buttercream 74Jam Dots (Vegan and Wheat Free) 74Joconde Sponge (for use with stencil) 75Key Lime Pie Filling 75Key Lime Tart 76Kugelhopf 76Lace Cookies (Brandy Snaps) 77Lady Fingers 77Lean Dough 78Lemon Blueberry Tart 78Lemon Chiffon Cake 79Lemon Cream 79Lemon Curd 80Lemon Mascarpone Filling 80Lemon Mousse 81Lemon Mousse with Mascarpone 81Lemon Poppy Seed Muffins 82Lemon Squares 82Linzer Dough 83Mailanderli 83Maple Cracked Wheat Bread 84Maple Fudge 84Maple Walnut Cookies 85Marshmallow 85Marvelous Morning Muffins 86Marzipan 86Mascarpone Cheesecake 87Marsala Sabayon 87Medium Rye Bread 88Milk Chocolate Mousse 88Milk Chocolate Truffles 89Modeling Chocolate 89Modeling White Chocolate 90Muffins (Cake Style) 90


My Favorite Glaze (MFG) 91Oatmeal Bread 91Oatmeal Raisin Cookies 92Onion Bread 92Orange Chiffon Cake 93Orange Hazelnut Biscotti 93Panna Cotta 94Pannetone 94Pasta Frolla Dough 95Pastry Cream 95Pate a Choux 96Pate Brisee (Enriched Pie Dough) 96Pate Sucre 97Peanut Butter Banana Chocolate Chip Cookies 97Peanut Butter Cookies 98Peanut Butter Mousse 98Pear & Ginger Quick Bread 99Peasant Rye (Dark) 99Pecan Diamonds 100Pecan Flan Filling 100Pecan Scotties Cookies 101Pie Dough I 101Pie Dough II 102Piped Linzer Tart 102Pizza Dough 103Plain Muffin Batter 103Pound Cake 104Puff Pastry 104Pumpernickel Bread 105Pumpkin Cheesecake 105Pumpkin Chiffon Cake 106Pumpkin Muffins 106Pumpkin Pie Filling 107Quiche Custard 107Raspberry Bars 108Ribbon Sponge 108Rice Pudding 109Rochers 109Rolled Fondant 110Roulade (& Chocolate Roulade) 110Royal Icing 111Rugelach Dough 111Rye Bread (NY Style) 112Sabayon Mousse 112Sable Cookies 113


Sacher Torte 113Savory Cheesecake Base 114Scones #1 114Scones #2 115Semolina Bread 115Sicilian Bread 116Snickerdoodles Cookies 116Soft Caramel (for use in cookies) 117Soft Dough 117Sour Beer Bread 118Sour Cream Chocolate Cake 118Sour Cream Coffee Cakes (Ring Style) 119Sour Cream Walnut Cookies 119Sour French Bread 120Spritz Butter Cookies 120Stencil Tuile 121Stollen 121Strawberry Rhubarb Tart Filling 122Streusel 122Strudel Dough 123Sugar Dough 123Sugar for Pulling (Pulled Sugar) 124Sunflower Seed Bread 124Sweet Buns (English) 125Swiss Meringue 125Swiss White Chocolate Truffles 126Tiramisu Filling 126Truffle Filling 127Vanilla Chiffon Cake 127Vanilla Chiffon Roulade Cake 128Vegetable Croissant Filling 128Vermont Crunchies Cookies 129Victoria Cookies 129Vienna Bread 130Walnut Chiffon Sponge Cake 130Walnut / Pecan Oat Streusel 131White Bread 131White Cake 132White Cake II 132White Chocolate Mousse 133Whole Wheat Danish Dough 133Whole Wheat Dough 134Yeast Raised Donuts 134Yucatan Truffles 135Zucchini Bread 135


8:1:1 Mousse (Fruit) 136Artisan Breads

Baguette 137100% Semolina 138Multi-Grain 139Pain De Mie 140Campagne 141Pain au Levain 142Whole Wheat Sourdough 143Ciabatta 144Blue Cheese Walnut 145Olive Bread 146Spelt Bread 147Harvest Bread 148Croissant with Poolish 149Dark Yeasted Decorative Dough 150Laminated Brioche 151Light Yeasted Decorative Dough 152Rye Decorative Dough 153Salt Decorative Dough 154Starter Feeding 155

Category Recipe Index

CakesAlmond Roulade 2Almond Sponge 3Angel Food Cake 5Banana Bundt Cake 10Bête Noir Cake 12Carrot Cake 22Cheesecake (NY Style) 24Chocolate Cake 28Chocolate Cake (Vegan) 28Chocolate Chiffon Cake 29Chocolate Lava Cake 32Chocolate Roll 34Cocoa Angel Food Cake 40Flourless Chocolate Cake 52Genoise Sponge 59


Hazelnut Cake 68High Ratio Chocolate Cake 70High Ratio Yellow Cake 71Jaconde Sponge (for use with stencil) 75Lady Fingers 77Lemon Chiffon Cake 79Mascarpone Cheesecake 87Orange Chiffon Cake 93Pound Cake 104Pumpkin Cheesecake 105Pumpkin Chiffon Cake 106Ribbon Sponge 108Roulade (& Chocolate Roulade) 110Sacher Torte 113Sour Cream Chocolate Cake 118Vanilla Chiffon Cake 127Vanilla Chiffon Roulade 128Walnut Chiffon Sponge Cake 130White Cake 132White Cake II 132

Cookies

Almond Macaroons (Amaretti) 2Almond Tuile 3Anise Biscotti 6Applesauce Cookies 6Biscotti 13Blondies 14Brownies 16Brownies (Fudge) 17Brown Sugar Shortbread 17Butter Cookies 18Chocolate Almond Macaroons 26Chocolate Biscotti 27Chocolate Chip Cookies 29Chocolate Chip Oatmeal Cookies 30Chocolate / Chocolate Chip Cookies (Double Chocolate Chip) 30Chocolate Krinkle Cookies 31Chocolate Meringue Cookies 32Chocolate Mint Chip Cookies 32Chocolate Rolled Cookies 35Chocolate Sandwich Cookies 35Chocolate Tuile Paste 38Coconut Macaroons 41


Congo Bars 42Espresso Biscotti 50French Macaroons 55Fudge Mirror Cookies 58Gingerbread Appliqué Technique 61Gingerbread Men Cookies (cut-out) 63Ginger Short Bread 63Gingersnaps 64Gingersnaps II 64Hermit Cookies 70Honey Tuile 72Jam Dots (Vegan & Wheat-Free) 74Lace Cookies (Brandy Snaps) 77Lemon Squares 82Mailanderli 83Maple Walnut Cookies 85Oatmeal Raisin Cookies 92Orange Hazelnut Biscotti 93Peanut Butter Banana Chocolate Chip Cookies 97Peanut Butter Cookies 98Pecan Diamonds 100Pecan Scotties 101Raspberry Bars 108Sable Cookies 113Snickerdoodles 116Sour Cream Walnut Cookies 119Spritz Butter Cookies 120Vermont Crunchies 129Victoria Cookies 129

Dough

Almond Dough 1Linzer Dough 83Pasta Frolla Dough 95Pate Brisee (Enriched Pie Dough) 96Pate a Choux 96Pate Sucre 97Pie Dough I 101Pie Dough II 102Piped Linzer Dough 102Rugelach Dough 111Strudel Dough 123Sugar Dough 123


Fillings

Almond Filling 1Amaretto Mousse 4Apple Streusel Tart Filling 7Bavarian Cream 10Berry Mousse 11Blueberry Pie Filling 14Butterscotch Pudding 19Caramel Mousse 21Cheese Filling (For Croissant and Danish) 24Cheese Tart Filling 25Cherry Pie Filling 26Chocolate Bavarian Cream 27Chocolate Mousse for Cakes 33Chocolate Mousse for Desserts 33Chocolate Satin Filling 36Chocolate Tart Filling 37Chocolate Whipped Cream 38Citrus Tart Filling 39Coconut Tart 41Cream Cheese Filling / Frosting 43Crème Parisienne 45Crimson Pie 46Date and Oat Crumble Tart 48Diplomat Cream (Mousse) 49Frangipan with Almond Paste I 53Frangipan with Almond Paste II 53Frangipan – La Brioche 54Frangipan with Ground Almond 54Fruit Cobbler Filling 56Fruit Flan Filling 57Ganache #1 58Ganache #2 59German Chocolate Cake Filling 60Key Lime Pie Filling 75Key Lime Tart 75Lemon Blueberry Tart 78Lemon Cream 79Lemon Curd 79Lemon Mascarpone Tart Filling 80Lemon Mousse 80Lemon Mousse with Mascarpone 81Marsala Sabayon 87Milk Chocolate Mousse 88


Pastry Cream 95Peanut Butter Mousse 98Pecan Flan Filling 100Pumpkin Pie Filling 106Quiche Custard 107Sabayon Mousse 112Soft Caramel (For Use in Cookies) 117Strawberry Rhubarb Tart Filling 122Tiramisu Filling 126Truffle Filling for Cakes 127Vegetable Croissant Filling 128White Chocolate Mousse 1338:1:1 Mousse (Fruit) 136

Frostings / Icings / Glazes

American Buttercream 4Apricot Glaze 7Butter & Chocolate Glaze 18Chocolate Spray 36Chocolate Whipped Cream 38Cream Cheese Frosting for Carrot Cake 43Crème Chantilly 45False Buttercream (For Practice Piping) 50French Buttercream 55Fruit Glaze for Domes 57Ganache #1 58Ganache #2 59German Buttercream 60Italian Buttercream 74My Favorite Glaze (MFG) 91Rolled Fondant (Sugarpaste) 110Royal Icing 111

Laminated Dough

Croissant 47Danish Pastry 47Puff Pastry 104Whole Wheat Danish Dough 133

Misc.


Egg Wash 49Fruit Crisp Topping 56Graham Cracker Crust 65Granola (Loose) 66Granola (Bar) 66Gum Paste with Egg White 67Hazelnut Meringue Sheets 68Ice Cream Base 72Marshmallow 85Modeling Chocolate 89Modeling White Chocolate 90Pate a Choux 96Stencil Tuile 121Streusel 122Sugar for Pulling 124Swiss Meringue 125Walnut / Pecan Oat Streusel 131

Pastries / Desserts

Baklava 9Butterscotch Pudding 19Chocolate Pots de Crème 34Crème Brulee 44Crème Caramel 44Crepes 46Financiers 51Panna Cotta 94Pecan Diamonds 100Rice Pudding 109Strudel 123

Quick Breads

Banana Bread 10Biscuits 13Bran Muffins 15Cappuccino Muffins 20Carrot Muffins 22Corn Muffins or Bread 42Date Nut Bread 48Irish Soda Bread 73Lemon Poppy Seed Muffins 82Marvelous Morning Muffins 86


Muffins (Cake Style) 90Pear & Ginger Quick Bread 99Plain Muffin Batter 103Pumpkin Muffins 106Scones #1 114Scones #2 115Sour Cream Coffee Cake (Ring Style) 119Zucchini Bread 135

Sauces

Berry Sauce 12Caramel Sauce 21Cocoa Sauce 40Crème Anglaise 43

Savory

Cheese Wafers 25Quiche Custard 107Savory Cheesecake Base 114

Yeast Breads

Anadama Bread 5Bagels 8Brioche #1 15Brioche #2 16Buttered Honey Oat Bread 19Campagne 20Challah 23Cheddar Sesame Bread 23Ciabatta 39Focaccia 52Hearth Bread (7-Grain) 69Honey Bran 71Italian Bread 73Kugelhopf 76Lean Dough 78Maple Cracked Wheat 84Medium Rye 88Oatmeal Bread 91Onion Bread 92Pannetone 94


Peasant Rye (Dark) 99Pizza Dough 103Pumpernickel Bread 105Rye Bread (NY Style) 112Semolina Bread 115Sicilian Bread 116Soft Dough 117Sour Beer Bread 18Sour French Bread 120Stollen 121Sunflower Seed Bread 124Sweet Buns (English) 125Vienna Bread 130White Bread 131Whole Wheat Dough 134Yeast Raised Donuts 134

Laminated Dough Shaping Diagrams

Bear Claws 156Chocolate / Ham & Cheese / Vegetable Croissant 157Klenator Danish 158Cinnamon Twist 159Plain / Fruit / Almond / Cinnamon Croissant 160Cheese Danish / Pinwheels 161Coffee Cake 162Coffee Cake Braids 163Morning Buns / Raisin Buns 164Walnut Sticky Buns / Cinnamon Rolls 165


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