Pastry - Test 1

bread temp using breadmaking machine

52-54C

bread temp using a mixer

62-64C

bread temp hand kneading

72-74C

basic temperature equation (bread)

water = dough temp - flour temp - room temp

baguette tradition à la main

traditional flour, salt, fresh yeast, water

making baguette tradition à la main

make a well with flour and slowly incorporate ing → hand knead → fold edges into middle & nudge into a ball → let prove → flip upside down → press into rough rectangle & fold like an envelope → close seam → roll out baguettes

baguette épi

traditional flour, sel, fresh yeast, water

making baguette épi

traditional baguette process AND cutting segments with scissors at 45 degree angle → over exaggerate the directions

broiche

T-55 flour, high-gluten flour, salt, fresh yeast, sugar, cold water, egg, butter

making brioche

mix everything but butter → add cubed butter → prove dough → fold at the end

making praline brioche

flip upside down → roll into small disk → pour praline in center → fold into a triangle → flip & shape into a ball

making brioche de succre

cut 12 cubes out of 40g of butter → place 8 cubes around the perimeter & 4 in the center & press down → sprinkle with brown sugar

tarte bourdaloue

pear tart: poires pochée, pâte sucrée, créme d’amande

poires pochés

sugar, water, cinnamon, lemon puree, pear

making poires pochés

boil sugar, water, cinnamon & puree → peel, halve, and gut the pears → put pears inside the pot & poach

tarte bourdaloue - pâte sucrée

flour, butter, icing sugar, salt, almond powder, egg

making tarte bourdaloue - pâte sucrée

mix everything but the egg until dough leaves sides of bowl → add egg

créme d’amande

sugar, almond powder, butter, egg

making créme d’amande

mix sugar, almond powder, butter → add egg

pain viennois

T-55 flour, salt, fresh yeast, sugar, butter, egg, milk powder, cold water, chocolate drops

making pain viennois

everything but COLD water → add cold water → proof → fold envelope style → close the seam → roll sl

tartelette pomme verte

hazelnut green apple tartelet: pâte sucrée, creme d’amande noisette, inserte pomme, mousse pomme, nappage vert

tartelette pomme verte - pâte sucrée

T-55 flour, butter, icing sugar, salt, almond powder, hazelnut powder, egg

creme d’amande noisette

sugar, butter, salt, hazelnut powder, egg

insert pomme

green apple, lemon puree, manzana, sugar

mousse pomme

green apple puree, lemon puree, sugar, manzana, gelatin, cream

making mousse pomme

heat half of apple puree, lemon and sugar → add soaked gelatin → mix with other half of green apple & manzana and mix → add whipped cream in 2 parts

nappage vert

neutral glaze, green coloring, water, luster powder

cake marbré peanut butter

appareil à cake, sirop, glaçage rocher, finition

appareil à cake

sugar, egg, cream, salt, flour, baking powder, butter, pure peanut paste, milk, cocoa powder

making appareil à cake

mix egg & sugar → add cream → add sifted salt, flour, & baking powder → add melted butter → separate in half and add either chocolate or peanut paste → pipe in a zigzag pattern into the mold

cake marbé peanut butter - sirop

water, brown sugar, rum

appareil à cake, sirop, glaçage rocher, finition

dark chocolate, oil, chocolate almond

cake marbré peanut butter - finition

peanut butter & roasted peanuts

dacquois agrumes

biscuit dacquois, creme patissiere, fruit

making biscuit dacquois

whip egg whites & sugar to stiff peaks —> sift in almond powder, icing sugar, flour and hazelnut powder

biscuit dacquois

egg white, sugar, almond powder, icing sugar, flour, hazelnut powder, icing sugar

dacquois agrumes - creme patissiere

milk, sugar, egg, pastry cream powder

making dacquois agrumes - creme patissiere

boil milk & half of the sugar → whisk eggs with sugar & pastry powder → cook for 1 minute

dacquois agrumes - fruit

grapefruit, orange

fraiser

génoise, creme mousseline, garniture, sirop, décoration

fraiser - génoise

egg, sugar, flour

making fraiser - génoise

warm up eggs & sugar on a bain marie to 40-45C → whip in stand mixer until bowl is room temperature → fold with sifted flower

creme mousseline

milk, sugar, vanilla pod, yolk egg, egg, pastry cream powder, butter

making creme mousseline

boil milk, vanilla pod & half of the sugar → whisk eggs, sugar and pastry powder -→ cook for a minute and add butter → after refrigerating it add butter into stand mixer & use a heat gun

fraiser - garniture

fraise

fraisier - sirop

sugar, water, lemon puree, alcohol

fraiser - decoration

marzipan

fraiser assembly

line 16cm molds with acetate → 1st layer of cake (upside down) → syrup → place strawberry slices with the inside against the acetate → creme mousseline → diced strawberries → 2nd layer of cake → marbled marzipan

foret noire

genoise chocolat, sirop de punchage, mousse chocolat, creme chantilly, ganache chocolat, velour

genoise chocolat

egg, sugar, flour, cocoa powder

sirop de punchage

sugar, water, cherry juice, alcohol

chocolat mousse

dark chocolate 62%, cream, sugar

making chocolat mousse

melt dark chocolate to 45C → whip cream & sugar to soft peaks → quickly combine the two

foret noire - creme chantilly

cream, sugar, cherry

ganache chocolat

cream, dark chocolate 62%

making ganache chocolat

boil cream → pour onto chocolate → let sit for 10-15 seconds → make small circles in the middle of the ganache until heart of emulsion appears → mix fully

velet

cocoa butter, dark chocolate 64%

making velvet

melt cocoa butter & chocolate on a bain marie to 40C

assembling foret noire

wrap 16cm mold in acetate → 1 layer of cake & soak in syrup → ¼ of mousse → 1 layer of cake & soak in syrup → ½ chantilly & ½ cherries snipped to ¼ → 1 layer of cake & soack in syrup → ¼ of mousse → ½ ganache and brush to cover → cover in some chocolate curls → spray in velvet

crème brulée à la feve de tonka

sugar, egg yolk, cream, tonka bean, brown sugar

tiramisu

biscuit cuillere, sirop café, mousse mascarpone

biscuit cuillere

egg white, sugar, egg yolk, flour

making biscuit cuillere

whip egg whites to soft peaks → slowly sprinkle in sugar → add egg yolk → fold sifted flour

sirop café

sugar, water, coffee extract, amaretto liqueur

mousse mascarpone

creme, sugar, water, egg yolk, egg, mascarpone

making mousse mascarpone

whip cream to soft peaks → boil sugar & water → pour into stand mixer with eggs inside → when mixture is a liquid & at room temp, add mascrapone

assembling tiramisu

1st layer (exact fit) & drown in syrup → pipe mascarpone cream → 2nd layer ( a little bigger) & drown in syrup → pipe cream in zigzag pattern

pavlova figue

meringue francaise, creme marron, creme chantilly, finition

pavlova figue - meringue francaise

sugar, egg white, icing sugar

making the meringue

whip egg white & sugar until it balls inside the whisk → fold in icing sugar

creme marron

butter, chestnut cream, rum

pavlova figue - creme chantilly

cream, icing sugar

pavlova figue - finition

fig, cress

fondant chocolat, sablé cacao et sauce vanille

fondant chocolat, sauce vanille, sablé cacao

fondant chocolat

70% bitter chocolate, butter, egg, sugar, flour

making fondant chocolat

melt chocolate & butter to 40C → whisk eggs & sugar in stand mixer to max volume → fold together a 1/3 at a time & add sifted flour

fondant chocolat - sauce vanille

milk, vanilla pod, sugar, egg yolk

making sauce vanille

boil milk, vanilla and half of the sugar → whisk egg yolk and sugar → add some milk to temper the eggs → add everything back to the pot and cook until 83C

sablé cacao

butter, icing sugar, flour, cocoa powder, salt

petit pot à la creme chocolat

crème anglaise, chantilly, decoration

petit pot à la creme chocolat - crème anglaise

milk, cream, sugar, egg yok, dark chocolate

making crème anglaise

boil milk, cream & half the sugar → whisk egg yolk & sugar → add some milk to the eggs → add eggs into milk and cook to 84C → pour on top of chocolate and let sit → mix like ganache

petit pot à la creme chocolat - chantilly cream

cream, icing sugar, vanilla pod

petit pot à la creme chocolat - decoration

cocoa nibs, chocolate pearl, leftover sablee

pain perdu aux poires et cardamome

lait de poule, poire

lait de poule

sugar, egg, egg yolk, milk, vanilla extract, brioche

making lait de poule

mix sugar, egg & egg yolk → add milk & vanilla extract → add cut triangles of bread into batter → let drain on a sieve → pan fry → bake

poire

sugar, cardamom, pear, orange juice, water

making poire

let sugar & cardamon heat up in pan → peel pear, halve, gut & cut into 1/3s → when caramel is golden add pear → deglaze with orange juice & cook 3-5 minutes

riz au lait coco, baba rhum ananas

pâte à baba, sirop baba, riz au lait, creme chantilly

pâte à baba

flour, salt, fresh yeast, honey, egg, butter

sirop baba

sugar, dry vanilla pod, water

riz au lait

pudding rice, milk, sugar, vanilla pod, cocoa milk

making riz au lait

boil rice in hot water for 3 minutes → drain water & fill with milk, sugar & vanilla → constantly stir until thick & rice is cooked

assembling riz au lait coco, baba rhum ananas

pineappeles w/ ground spice → rice pudding → 2 piped rings of chantilly cream (no peak) → 2 slices of coconut shavings → 1 pineapple slice

riz au lait coco, baba rhum ananas - creme chantilly

cream, sugar, vanilla pod, vanilla extract

nougat glacé

nougat, coulis friut rouge, appareil cigarette

making nougat

cook sugar, honey & water to 130C → pour onto whipped egg white → whip the cream → fold into meringue in parts → fold nuts

nougat

honey, sugar, water, egg white, cream, pistachio, sliced almond, chopped hazelnut