The Pastry Chefs Little Black Book VOLUME 2 [1 ed.] 0933477767, 9780933477766

Citation preview

Published and distributed by The Chef’s Connection New York, NY. www.thechefsconnection.com Text and Photographs © 2020. All rights reserved. Printed in Canada. ISBN 978-0-933477-76-6 EDITOR

/ PÂTISSIÈRE: Mardi Balgochian, Instagram: @AmuseBouchePastry, Email: [email protected]

PHOTOGRAPHY:

Alan ‘Battman’ Batt

COVER DESIGN :

Lisa Raffaelli, Turn Key Design, LLC;

BOOK DESIGN :

enmoda design, nyc

1

2

3

Cakes

Cookies

5

4

Custards & Creams

6

Ice Creams Sauces, iSi Foams & Fruit Soups

7

Sorbets

9

8 Chocolates & Confections

10 Classic Favorites

Specialized Diets

11

Decorative Mediums

12

Breads & Crackers

Jams & Compotes

13

Savory

Table of Contents Foreword

4

Introduction

6

How To Use This Book

8

Chapter 1

Cakes

11

Chapter 2

Cookies

49

Chapter 3

Custards & Creams

83

Chapter 4

Ice Creams

105

Chapter 5

Sorbets

143

Chapter 6

Sauces, iSi Foams & Fruit Soups

169

Chapter 7

Chocolates & Confections

201

Chapter 8

Classic Favorites

225

Chapter 9

Jams & Compotes

259

Chapter 10

Specialized Diets

281

Chapter 11

Decorative Mediums

307

Chapter 12

Breads & Crackers

321

Chapter 13

Savory

349

Weights & Measures

366

Glossary

372

Index

380

A

Foreword s a pastry chef in my early years, I did not have the pleasure of meeting the Michaels

yet, but I did have the good fortune to eat their memorable desserts. I respected them immensely for their creativity, palates, flavors and artful compositions. I finally met

Michael Zebrowski at the International Culinary Center in New York where he was a lead pastry chef instructor before moving to the Culinary Institute of America, and Michael Mignano while he was the executive pastry chef at The Pierre Hotel in New York City. I quickly discovered they

are both warm, witty and intelligent, and I felt we had known each other for years. They are like their desserts: full of passion and technical ability.

Michael Zebrowski is a gifted teacher and a joy to watch as he interacts and engages with

students. They respect, admire and like him – three traits that are the hallmarks of a great

instructor. He makes me want to go back to culinary school to be his student! As for Michael

Mignano, I find myself wishing I Iived next door to his newest venture, Farine Baking Company

in Jackson Heights, Queens. It’s the type of place I want to drop in every day, working my way

through both the sweet and savory menus, as it quickly becomes my neighborhood restaurant and personal dining room.

Both of these chefs are masters of their craft, and it’s no surprise that they partnered on the groundbreaking original, The Pastry Chef’s Little Black Book, a best seller on Amazon in its first year. The book gave professional chefs and enthusiasts a literary toolbox for the pastry

kitchen. Now, Volume II complements and expands this compilation. These are books for chefs

by chefs and, the recipes in this book assume a basic knowledge of pastry. The procedures are written in a straightforward manner that will be comfortable to pastry professionals at any level and don’t need a lot of explanation or fluff (there are plenty of those types of books). This is not a pastry book for beginners; however, those who are passionate about pastry and who have

some level of knowledge will see it as a great learning tool and go-to resource for tried-and-true

recipes. For professionals, Volumes I and II help us in our daily work, as we’re creating and producing, giving us “core recipes” to which we can apply our own personal touches.

The Michaels understand the inner minds of pastry chefs: how we think, how we work. This may seem simple, but very few chefs have the ability to articulate clear and concise recipes

outside of his or her own head. Volume II continues the spirit of Volume I, providing recipes that have been amassed during the chefs’ many years in professional pastry kitchens, and

they are an immense gift and contribution to the pastry world. The book itself is formatted in

4

a way that is clean and easy to read and decipher. It gets us out of the book and into the

kitchen, where we need to be, with the information we need. The recipes are not composed

desserts, but rather components to desserts that chefs can use as they are, or as inspiration to create something more personal and elaborate.

The Michaels want you to use this book as a point of reference to fuel your imagination. Make

adjustments. Make these recipes your own. Combine them with your own recipes to create new desserts. My first volume has pencil notes up and down the margins and across the bottom of

many pages, full of changes I made for my tastes, baking times for my kitchen and how I used the recipe in my own final desserts.

As a maker of hundreds of jars of jam a year and someone who lives for, and is surrounded by, California produce, I am thrilled that there is a new chapter on “Jams & Compotes.” Another new chapter called “Decorative Mediums” offers perfect finishing touches or assistance with decorative showpieces. Reference sections, including a Glossary and a Weights & Measures chart, are also valuable resources. Be sure not to overlook the Index, which is not simply a

fast track to find a recipe, but rather a catalyst for creativity. Scanning these back pages, I was happily overwhelmed with new dessert ideas before I got halfway through.

If you’re a professional pastry chef or avid home baker, The Pastry Chef’s Little Black Book,

Volume I and Volume II will prove to be valuable additions to your library. Don’t worry if your office shelf or bedside is already stacked with pastry books, with no room for one more. This

book will never sit idle. It’s always going to be open on your worktable right next to your whisks, sheet pans, spatulas, and scale. It’s not just a “Black Book;” it’s a workbook that purposely has extra white space where the chefs hope you make notes and jot down your ideas. Now that you have it, you will wonder how you ever baked without it.

Happy baking!

Emily Luchetti Pastry Chef and Author

5

W

Introduction hen Michael Mignano and I set out to write the original The Pastry Chef’s Little Black Book, we had two goals that served as our primary tenet. The first was to

be responsible curators of our prodigious collection of time-tested recipes. It was

extremely important to us that formulas were transcribed with reverence and care. It was

also imperative that the book be a trusted resource that would be reached for with confidence. The best way to achieve those goals was to simply make sure that all of the recipes actually

work, and are formatted in a way that make them easy to read and understand. We chose a

large font, metric and US measurements, and concise procedures. We spent countless hours with professional chefs, honing the recipe format and gathering a consensus as to what the

ideal professional baking formula should look like. We could not have been more pleased with the results, and we thank everyone who contributed to that effort.

The second goal that we set for ourselves was to put forth a classic, yet contemporary, pastry reference book that includes virtually every foundational recipe imaginable. We wanted a

“one-stop shopping” book where almost any core recipe you would ever need could be found and, most importantly, relied upon. When we were coming up in professional kitchens, that book was The Professional Pastry Chef by Bo Friberg. Like many chefs of our time, having

that epic book in our chef’s office was akin to having a security blanket. It was comforting

knowing we had access to a vast array of proven recipes at our fingertips, all in one grand

resource. We looked to Chef Friberg’s contribution to the baking and pastry community as a source of inspiration and example.

As Michael and I delved deeper into our debut cookbook writing experience, we quickly began

to realize that writing a physically large cookbook was an expensive proposition in printing and retail costs, not to mention cumbersome to lug around and costly to ship. With those hurdles in mind, we set out to write the most comprehensive pastry book we could, while

keeping the price point accessible for our community of fellow chefs, cooks, students and

enthusiasts. Upon completion of the original The Pastry Chef’s Little Black Book, we had

hundreds of amazing and cherished recipes that just couldn’t make it into the book for aforementioned reasons. With that said, we are proud and excited to present The Pastry Chef ’s Little Black Book – Volume II.

6

Volume II is a true companion edition intended to complement Volume I. It completes the body of recipes we’ve amassed throughout our collective careers. Included in Volume II, you’ll find

new chapters such as Jams & Compotes, Decorative Mediums, Specialized Diets, and a chapter on Savory recipes that have a foundation in pastry. We incorporated a Glossary to assist

readers with unfamiliar terms or ingredients and a Weights & Measures chart so people can

easily convert the recipes into volumetric measurements based on their preference.

Like the first volume, this companion edition includes time-tested recipes chosen and curated with care in the hope that they will give you a strong foundation from which to create your own dessert masterpieces. It is our sincere wish that both The Pastry Chef’s Little Black

Book – Volumes I & II will give you a lifetime of trusted service and be the facilitators of joy and celebration.

Michael Zebrowski Pastry Chef and Author

7

F

How To Use This Book irst and foremost, The Pastry Chef ’s Little Black Book – Volume II is intended to be a

trusted cookbook that will serve as your go-to reference in the world of pastry. Many of

the recipes are timeless classics that we consider to be the workhorses of our industry.

Others are special or unique to us in one way or another, and we are honored to share them

with you. All of the recipes are based on classic techniques and best practices, so we hope you will be confident in their ability to perform as written. Use the recipes as they are or tweak them or play with them to discover how they work best for you, your environment or your

guests. We intentionally printed the book on uncoated paper to make it easier for you to write your own notes on the recipe pages, which we have found to be a common practice among professionals and amateurs alike.

Like the original Pastry Chef’s Little Black Book, we conveniently categorized The Pastry Chef ’s

Little Black Book – Volume II into 13 chapters, each one representing a major category of the pastry arts and beyond.

In this volume, we added a Glossary to assist you with unfamiliar terms and ingredients, and included a Weights & Measures chart to support people who choose to convert ingredient weights into volumetric measurements. Measurements

The ingredient measurements are listed in metric and US measures, but not in cups. Baking is about precision and accuracy, and using cups as a measurement provide neither. Measuring volumetrically is essentially a way of measuring liquid volume, not dry weight; converting

between the two is not always reliable, which is why we included a Weights & Measures chart to facilitate that effort.

We did, however, take some liberties with how we present measurements, especially in the US

column. You will notice, for example, that all of the whole eggs, egg yolks, and egg whites are

displayed as a metric weight in the metric column, but displayed as “each” in the US column

rather than being listed by weight. We did this for a few reasons. First, we wanted to give chefs

an easy option of choosing whether they wanted to weigh these ingredients or simply read at a

glance how many eggs they would need. The second reason is that during our many hours of focus group surveys with working cooks and chefs in the industry, this was overwhelmingly

their preference. Lastly, for home bakers or those not using scales, it’s simply more convenient.

8

Spoon Measurements

During our exhaustive recipe testing and focus group sessions, we looked at more than just

outcomes and yields. We watched carefully as different chefs interpreted each recipe, noting efficiencies in how they worked. We saw experienced chefs continually reach for measuring

spoons to measure small amounts of spices, extracts and leaveners, so we decided to include

teaspoon and tablespoon measures — along with the metric weight where applicable — to give chefs a choice depending on their preference. Furthermore, we know very few kitchen scales will be accurate when weighing ingredients less than 2 grams, so we wanted to be practical

and include spoon measurements in the metric and US columns to ensure the highest degree of accuracy in smaller-sized recipes. Procedures

It is important to understand that the recipes in this book assume a base knowledge of pastry. As such, most of the procedures are written in a direct and straightforward manner that will

be comfortable to pastry professionals at any level. After all, this is a book written for chefs, by chefs, and the procedural language reflects that. However, we included many recipes that we

feel could be easily executed by any savory cook or chef, home baker or enthusiast. As always, read through the entire recipe before proceeding, paying special attention to any “chef’s notes” or anecdotes along the way to get the most out of each recipe. Ovens and Baking Times

The vast majority of oven temperatures given in this book are intended for convection ovens

because most restaurants, hotels and bakeries around the world utilize convection for speed

and efficiency over conventional ovens. If you are using a conventional oven, you must increase the temperature and/or time for these recipes. For cakes, cookies, breads and other baked goods, the rule of thumb for using a conventional oven over convection is to increase the

temperature by 25ºF. This is a guideline only, as every oven is different. As you make each

recipe, make a note of your changes in the book so you’ll know for future reference.

Some recipes in this book provide approximate suggested baking times, but most do not.

There’s a reason for this: As any experienced baker can affirm, there are many variables that influence how long one product or another will take to bake. For example, baking one cake

versus ten cakes in a single oven will have an effect on baking time. The same can be said for

baking a sheet tray of cold cookie dough compared to room-temperature dough, and so forth.

9

continues on next page

It is our opinion and experience that it is more reliable to provide information for what to look for when a product is done baking than providing baking times, which is more commonly

found in books geared toward the home baker. Make notes for yourself too, regarding how something looks, smells, feels and even sounds like as you prepare and bake it. Yields

Every recipe in this book has a yield in one form or another and, in many instances, multiple yields are included. The most common yield found is the “total weight,” i.e., the weight of the whole recipe when completed. We consider this weight-based yield most practical, as it can

help you answer various yield-related questions you may have in relation to each recipe, and

gives you the flexibility in determining your own custom yields. For example, the “total weight” can help you determine what size container you will need to store a prepared ice cream base,

approximately how many 1.5-ounce mini muffins for a given muffin recipe or, conversely, how many jumbo 7-ounce muffins a recipe will yield.

For the sake of convenience and standardization, all of the recipes in this book that require the use of a stand mixer are written to fit into a 5-quart mixer.

Lastly, the recipe yields in this book are meant to be customized for your own requirements. We encourage you to use the yields associated with each recipe as a guideline and point of reference.

Notes and Anecdotes

Periodically throughout the book you will see Chef’s Notes and Anecdotes. These are intended to provide additional tips and information not found in the streamlined procedures. In Summary

As described above, this book has been written and organized to provide convenience, efficiency and accuracy to professional chefs and cooks, as well as to home bakers and enthusiasts. In it, you will find all the information you need — from precise measurements and yields to helpful tips and interesting anecdotes we have amassed throughout our careers — to execute and

experiment with these base recipes, and to build on them as a foundation for your own original creations. We hope this companion edition and the original Pastry Chef ’s Little Black Book

collectively become your go-to reference books for trusted recipes you can rely upon time and time again.

10

Chef Michael Zebrowski is a highly accomplished pastry chef, educator, and author, having worked in some of the finest restaurants and hotels from New York City to France. Chef Zebrowski received his training at New York City’s French Culinary Institute, as it was formally known. From there, he held pastry positions at Bouley, Cafe Boulud, Montrachet, Le Jardin des Sens, The Pierre Hotel, Four Seasons Hotels & Resorts, Westin Hotels & Resorts, and The International Culinary Center. Chef Zebrowski’s list of numerous accolades include Outstanding Alumni of the year at the International Culinary Center 2009, Grand Prize winner of the Paco Jet Competition at StarChefs International Chefs Congress 2008, Grand Prize winner of the Sorrento Mascarpone Competition 2003, Top Chef at the National Sunkist Cooking with Citrus Competition 2002, to name a few. With a lifetime of experience and passion, Chef Zebrowski turned his attention to giving back. His current role as Baking & Pastry Chef Instructor at The Culinary Institute of America in Hyde Park, NY allows him to fill his days with instilling knowledge of the craft to a new generation of aspiring pastry chefs.

As the Chef and Owner of Farine Baking Company in Queens, New York, Michael Mignano brings skillfully crafted sweets to guests, and a breadth of knowledge to his culinary team. He oversees the kitchen with whimsical desserts and savory treats that pay respect to the neighborhood’s diversity, evoking re-imagined versions of classic flavor pairings with contemporary elegance. Chef Mignano’s extensive training comprises stints at New York’s most-revered establishments, including Bouley, Aureole, Balthazar, and Four Seasons Hotels & Resorts, among others. Chef Mignano also holds the distinction of being appointed The Pierre Hotel’s youngest Executive Pastry Chef at the age of 23, a position he held for 20 years prior to opening Farine. Chef Mignano’s illustrious career has garnered considerable accolades over the years, most notably being named one of the Top 10 Pastry Chefs in North America by Dessert Professional Magazine 2017, and holding the high honor of winning The Food Network’s Iron Chef Showdown Battle Autumn Bounty 2017. Additionally, Chef Mignano developed the “Mignano Bar,” a gourmet candy bar that Oprah Winfrey referred to on her show, which subsequently inspired Hershey’s Chocolate to tap Chef Mignano in 2006 to be Executive Pastry Chef for Hershey Hotel & Entertainment.

Tres Leches Panna Cotta, page 91; Passion Fruit Sorbet, page 161

photo: Jessica Wang

Whoopie Pies, page 40

Macadamia Nut Bonbon Ganache, page 207

photo: Angela Lu

Chocolates & Confections, pages 201-224

Ice Creams, pages 105-142

Chocolate & Vanilla Sandwich Cookies, page 58

Burnt Orange Sauce, page 170

Coconut Sorbet, page 152; Tropical Fruit Salsa, page 279

Challah, page 324

Fresh Egg Pasta Dough, page 353

Jams & Compotes, pages 259-280

Rhubarb Soup, page 200; Cigarette Cookies, page 65; Mint Ice Cream, page 127

Rum Ice Cream, page 134; Banana Foam – iSi, page 186

chapter

12

Banana-Chocolate Chip Loaf Cake

13

Cheesecake, Caramel-Pecan

14

Cheesecake, Chocolate

16

Cheesecake, Molded

17

Chocolate Dacquoise

18

Chiffon Cake, Black Sesame

19

Chiffon Cake, Coconut

20

Individual Carrot Cakes

22

Financier, Acorn

23

Financier, Coconut

24

Financier, Hazelnut

25

Financier, Walnut

26

Ginger-Stout Spice Cake

28

High Ratio White Cake

30

High Ratio Chocolate Cake

31

Hummingbird Cake

32

Lemon-Ginger Pound Cake

34

Rose Levy Beranbaum’s Whipped Cream Cake

36

Sheet Cake, Hazelnut

38

Sheet Cake, Milk Chocolate

39

Whoopie Pies

40

Cake Doughnuts, Chocolate

42

Cake Doughnuts, Gingerbread

44

Cake Doughnuts, Old-Fashioned

46

Red Velvet Cupcakes

48

11

1

Cakes

Banana Cake

Banana Cake Ingredients

Metric

US

Whole Eggs

250 g

5 each

Granulated Sugar

500 g

1 lb 1.6 oz

Light Brown Sugar

67 g

2.4 oz

400 g

14 oz

5g

1t

285 g

10 oz

Baking Soda

7g

1½ t

Cinnamon (ground)

7g

2¾ t

Butter (melted)

225 g

8 oz

Total Weight:

1.746 kg

3 lb 13.5 oz

Banana Puree (ripe) Vanilla Extract

Cake Flour

Yield: two 9-inch cake pans

Procedure: • In a mixer fitted with a whisk attachment, whisk the eggs and sugars until light and thick. • Add the banana puree and vanilla extract. • Add the sifted dry ingredients, scraping down the bowl as necessary. • Sacrifice some of the batter into the melted butter and fold in. • Bake at 350ºF (177ºC) until the cake springs back to the touch and a skewer inserted comes out clean.

12

Banana-Chocolate Chip Loaf Cake Ingredients

Metric

US

500 g

1 lb 1.6 oz

20 g

0.7 oz

Salt

8g

1½ t

Cinnamon (ground)

4g

2t

Butter (softened)

250 g

8.8 oz

Light Brown Sugar

420 g

14.8 oz

Invert Sugar

50 g

1.8 oz

Whole Eggs

200 g

4 each

Bananas (mashed)

800 g

1 lb 12.2 oz

10 g

2t

Chocolate Chips

200 g

7 oz

Total Weight:

2.46 kg

5 lb 6.8 oz

All-Purpose Flour Baking Powder

Vanilla Extract

Yield: two 8 ½ x 4 ½-inch loaf pans

Procedure: • Sift the flour, baking powder, salt, and cinnamon; set aside. • In a mixer fitted with a paddle attachment, cream the butter, brown sugar, and invert sugar. • Fold in about ¼ of the sifted dry ingredients followed by the mashed bananas, vanilla extract, • Add the eggs one at a time, scraping down the bowl as necessary.

and chocolate chips. Fold in the rest of the dry ingredients until homogenous.

• Bake at 325°F (163°C) until the cake springs back to the touch and a skewer inserted comes out clean.

13

Caramel-Pecan Cheesecake Crust Ingredients

Metric

US

All-Purpose Flour

92 g

3.3 oz

Butter (melted)

87 g

3 oz

Pecans (finely ground)

49 g

1.7 oz

Granulated Sugar

28 g

1 oz

Salt

½t

½t

Cinnamon (ground)

½t

½t

257 g

9 oz

1.02 kg

2 lb 4 oz

Light Brown Sugar

454 g

1 lb

Vanilla Bean (seeds)

1 each

1 each

¼t

¼t

Whole Eggs

350 g

7 each

Caramel Sauce

270 g

9.5 oz

Heavy Cream

170 g

6 oz

Bourbon

15 g

0.5 oz

2.78 kg

5 lb 15.9 oz

Total Crust Weight:

Cheesecake Filling Ingredients Cream Cheese (softened)

Salt

Total Filling Weight: Yield : one 10-inch cake pan

14

Crust Procedure: • Mix all of the ingredients until combined. • Evenly press onto the bottom of a parchment-lined 10-inch cake pan. • Bake at 350°F (177°C) until lightly browned or just set (about 5-7 minutes). • Cool thoroughly before pouring the cheesecake batter over the crust. Cheesecake Filling Procedure: • In a mixer fitted with a paddle attachment, mix the cream cheese, sugar, vanilla bean seeds, and salt on medium speed until smooth, scraping down the bowl as necessary. • On medium speed, add the eggs one at a time, scraping down the bowl again as necessary. • Add the caramel, cream, and bourbon; mix until homogeneous. • Bake at 300°F (149°C) in a water bath just until set. Chef’s Notes: • It is important not to incorporate too much air into the filling. Cheesecake is supposed to have a dense, creamy texture. If you incorporate too much air into the batter the cheesecake takes on a light and fluffy texture which is not traditional for the style. • Cheesecake can be covered or uncovered during baking, depending on if color is desired on the top.

15

Chocolate Cheesecake Metric

US

Chocolate (58-72%)

496 g

1 lb 1.5 oz

Whole Milk

165 g

5.8 oz

Cream Cheese (softened)

992 g

2 lb 3 oz

Granulated Sugar

290 g

10.2 oz

Whole Eggs

250 g

5 each

40 g

2 each

7g

1½ t

20 g

0.7 oz

2.26 kg

4 lb 15.7 oz

Ingredients

Egg Yolks Vanilla Extract All-Purpose Flour Total Weight: Yield : one 10-inch cake pan

Procedure: • Combine the chocolate and milk in a bowl and place over a water bath. Heat, stirring frequently, until the chocolate is melted and the mixture is smooth. • In a mixer fitted with a paddle attachment, mix the cream cheese and sugar on medium speed until smooth, scraping down the bowl as necessary. • On medium speed, add the whole eggs and yolks one at a time, scraping down the bowl again as necessary. • Add the vanilla extract followed by the flour. • Add the chocolate mixture, mixing slowly until smooth. Scrape down the bowl again and mix briefly just until homogenous. • Bake at 300ºF (149ºC) in a water bath just until set. Chef’s Notes: • It is important not to incorporate too much air into the filling. Cheesecake is supposed to have a dense, creamy texture. If you incorporate too much air into the batter the cheesecake takes on a light and fluffy texture which is not traditional for the style.

16

Molded Cheesecake Metric

US

Cream Cheese

908 g

2 lb

Granulated Sugar

480 g

1 lb 0.9 oz

Vanilla Bean (seeds)

1 each

1 each

Whole Eggs

200 g

4 each

Egg Yolks

40 g

2 each

Whole Milk

60 g

2.1 oz

Sour Cream

1.134 kg

2 lb 8 oz

25 g

10 each

2.82 kg

6 lb 3.5 oz

Ingredients

Gelatin Sheets (silver) Total Weight:

Procedure: • In a mixer fitted with a paddle attachment, mix the cream cheese, sugar, and vanilla bean seeds until smooth. • Slowly add the whole eggs, yolks, and milk; scrape down the bowl as necessary. • Add the sour cream and mix until smooth. • Transfer batter to a hotel pan and tightly cover with aluminum foil. Vent the foil by puncturing a few holes in it with a pairing knife or skewer. • Bake at 275°F (135°C) until set. • Bloom the gelatin sheets in cold for water for 5-7 minutes. • Scrape the baked cheesecake into a deep container while hot from the oven. • Add the bloomed gelatin to the hot mixture and blend with an immersion blender until smooth. • Strain mixture through a fine-mesh strainer and pipe into desired silicone molds; freeze solid. Chef’s Notes: • This recipe allows us the opportunity to produce cheesecakes in contemporary shapes utilizing modern silicone molds. Simply freeze and unmold onto desired pre-baked cookie or blind baked crust and allow to defrost before serving.

17

Chocolate Dacquoise Ingredients

Metric

US

Almond Flour

371 g

13 oz

Powdered Sugar

288 g

10.2 oz

Cocoa Powder

29 g

1 oz

Espresso Powder (instant)

10 g

0.4 oz

Salt

4g

¾t

420 g

14 each

Granulated Sugar

72 g

2.5 oz

Cream of Tartar

3g

1t

Vanilla Extract

8g

1½ t

Chocolate (72%, ¼ -inch chunks)

208 g

7.3 oz

Total Weight:

1.4 kg

3 lb 1.4 oz

Egg Whites

Yield: one full sheet pan

Procedure: • Sift the dry ingredients and set aside. • Make a stiff peak French meringue with the egg whites, sugar, and cream of tartar. Once stiff peaks are achieved, whisk in the vanilla extract to incorporate. • Gently fold the sifted dry ingredients into the meringue. • Spread evenly onto a sheet pan prepared with parchment paper or a silicone baking mat lightly sprayed with pan spray. • Sprinkle the chocolate chunks on top of the cake before baking. • Bake at 350°F (177°C) until firm to the touch and a skewer inserted comes out clean.

18

Black Sesame Chiffon Cake Metric

US

Granulated Sugar

250 g

8.8 oz

Cake Flour

227 g

8 oz

Baking Powder

10 g

2t

Salt

5g

1t

Water

150 g

5.3 oz

Egg Yolks

140 g

7 each

Black Sesame Paste

115 g

4 oz

Vegetable Oil

110 g

3.9 oz

Vanilla Extract

5g

1t

300 g

10 each

50 g

1.8 oz

Cream of Tartar

5g

1½ t

Total Weight:

1.367 kg

3 lb

Ingredients

Egg Whites Granulated Sugar

Yield: one half sheet pan

Procedure: • Sift the dry ingredients and place in a bowl large enough to accommodate the entire recipe. • Whisk the water, egg yolks, black sesame paste, oil, and vanilla extract together. • Whisk the wet ingredients into the sifted dry ingredients and thoroughly mix until smooth. • Prepare a stiff peak French meringue with the egg whites, sugar, and cream of tartar. • Fold the meringue into the batter just until homogenous. • Bake at 325°F (163°C) until the cake springs back to the touch.

19

Coconut Chiffon Cake Ingredients

Metric

US

Sweetened Shredded Coconut

110 g

3.9 oz

Granulated Sugar

50 g

1.8 oz

Granulated Sugar

300 g

10.6 oz

All-Purpose Flour

280 g

9.9 oz

Baking Powder

10 g

2t

Salt

5g

1t

Coconut Milk

180 g

6.3 oz

Egg Yolks

140 g

7 each

Vegetable Oil

106 g

3.7 oz

Lemon Juice

15 g

1T

Vanilla Extract

12 g

2½ t

Egg Whites

210 g

7 each

Granulated Sugar

83 g

2.9 oz

Cream of Tartar

¼t

¼t

Total Weight:

1.5 kg

3 lb 4.9 oz

Yield: one half sheet pan

Procedure: • In a food processor, blend the coconut and the first weight of sugar until fine. • Sift the second weight of sugar, flour, baking powder, and salt; place in a bowl large enough to accommodate the entire recipe.

20

• Whisk the coconut milk, egg yolks, vegetable oil, lemon juice, and vanilla extract together. • Whisk the wet ingredients into the sifted dry ingredients and thoroughly mix until smooth; fold in the ground coconut. • Prepare a stiff peak French meringue with the egg whites, sugar, and cream of tartar. • Fold the meringue into the batter just until homogenous. • Bake at 350°F (177°C) until the cake springs back to the touch.

21

Individual Carrot Cakes Metric

US

All-Purpose Flour

360 g

12.7 oz

Granulated Sugar

285 g

10 oz

Baking Soda

10 g

2t

Cinnamon (ground)

6g

1T

Salt

6g

1t

Carrots (peeled & grated)

260 g

9.2 oz

Pineapple (finely chopped)

230 g

8.1 oz

Granny Smith Apple (shredded)

150 g

1 each

Golden Raisins (plumped)

70 g

2.5 oz

Coconut Flakes

46 g

1.6 oz

Vegetable Oil

196 g

6.9 oz

Whole Eggs

150 g

3 each

5g

1t

1.77 kg

3 lb 14.4 oz

Ingredients

Vanilla Extract Total Weight:

Procedure: • Sift the dry ingredients and place in a bowl large enough to accommodate the entire recipe. • Add the fruits to the dry ingredients and combine by hand. • Whisk together the oil, eggs, and extract. Pour into the batter and mix until well blended. Refrigerate the batter for 24 hours. • Portion the cake batter into buttered and sugared molds. Bake at 350°F (177°C) until a skewer inserted comes out clean. Chef’s Notes: • The cake batter must rest in the refrigerator overnight before baking.

22

Acorn Financier Metric

US

Butter

390 g

13.8 oz

Granulated Sugar

390 g

13.8 oz

Almond Flour

150 g

5.2 oz

Acorn Flour

100 g

3.5 oz

Bread Flour

80 g

2.8 oz

Salt

½t

½t

390 g

13 each

Vanilla Extract

15 g

1T

Honey

90 g

3.2 oz

1.6 kg

3 lb 8.4 oz

Ingredients

Egg Whites

Total Weight:

Procedure: • Make beurre noisette with the butter. Strain through a fine-mesh strainer and set aside to cool. • Blend the sugar, flours, and salt in a bowl of a mixer fitted with a paddle attachment; then mix until well combined. • Combine the egg whites and vanilla extract. Add to the dry ingredients gradually and mix just until combined; do not over mix. • Add the honey and mix just until combined. • Add the beurre noisette in several additions and mix until incorporated. • Chill the batter until firm. • Bake at 350°F (177ºC) until the cake springs back to the touch and a skewer inserted comes out clean. Chef’s Notes: See page 25.

23

Coconut Financier Ingredients

Metric

US

Butter

520 g

1 lb 2.3 oz

Granulated Sugar

520 g

1 lb 2.3 oz

All-Purpose Flour

240 g

8.5 oz

Desiccated Coconut

200 g

7 oz

5g

1t

520 g

17 each

15 g

0.5 oz

120 g

4.2 oz

2.14 kg

4 lb 11.5 oz

Salt

Egg Whites Vanilla Extract

Honey

Total Weight:

Procedure: • Make beurre noisette with the butter. Strain through a fine-mesh strainer and set aside to cool. • Blend the sugar, flour, coconut, and salt in a bowl of a mixer fitted with a paddle attachment; then mix until well combined. • Combine the egg whites and vanilla extract. Add to the dry ingredients gradually and mix just until combined; do not over mix. • Add the honey and mix just until combined. • Add the beurre noisette in several additions and mix until incorporated. • Chill the batter until firm. • Bake at 350°F (177ºC) until the cake springs back to the touch and a skewer inserted comes out clean. Chef’s Notes: See page 25.

24

Hazelnut Financier Ingredients

Metric

US

Butter

600 g

1 lb 5.1 oz

All-Purpose Flour

150 g

5.3 oz

Granulated Sugar

570 g

1 lb 4 oz

Hazelnut Paste (unsweetened)

410 g

14.5 oz

½t

½t

450 g

15 each

2.18 kg

4 lb 12.9 oz

Salt

Egg Whites

Total Weight:

Procedure: • Make beurre noisette with the butter. Strain through a fine-mesh strainer and set aside to cool. • In a mixer fitted with a paddle attachment, mix the flour, sugar, hazelnut paste, and salt on low speed to combine. • Add the egg whites a little at a time; scrape down the sides of the bowl as necessary. • Add the beurre noisette in several additions and mix until incorporated. • Chill the batter until firm. • Bake at 350°F (177ºC) until the cake springs back to the touch and a skewer inserted comes out clean. Chef’s Notes: • Beurre noisette in French literally translates to “hazelnut butter.” This is in reference to when you boil butter, it will eventually begin to brown and take on a nutty flavor and aroma. In English, we call this “brown butter.”

25

Walnut Financier Metric

US

Butter

454 g

1 lb

Walnuts

300 g

10.5 oz

Powdered Sugar (divided)

560 g

1 lb 3.7 oz

Cake Flour

240 g

8.5 oz

20 g

0.7 oz

Salt

5g

1t

Cinnamon (ground)

10 g

1 T, 2 t

Nutmeg (ground)

4g

2t

Cloves (ground)

2g

1t

400 g

13 each

10 g

2t

Honey

100 g

3.5 oz

Total Weight:

2 kg

4 lb 6.5 oz

Ingredients

Baking Powder

Egg Whites Vanilla Extract

Procedure: • In a food processor, grind the walnuts with ½ of the powdered sugar until fine.

• Make beurre noisette with the butter. Strain through a fine-mesh strainer and set aside to cool.

• Sift the remaining sugar with rest of the dry ingredients and combine with the ground walnut mixture. Place the dry ingredients in a bowl of a mixer fitted with the paddle attachment. • Combine the egg whites and vanilla extract. Add to the dry ingredients gradually and mix just until combined; do not over mix.

26

• Add the honey and mix just until combined. • Add the beurre noisette in several additions and mix until incorporated. • Chill the batter until firm. • Bake at 350°F (177ºC) until the cake springs back to the touch and a skewer inserted comes out clean. Chef’s Notes: • Beurre noisette in French literally translates to “hazelnut butter.” This is in reference to when you boil butter, it will eventually begin to brown and take on a nutty flavor and aroma. In English, we call this “brown butter.”

27

Ginger-Stout Spice Cake Metric

US

Molasses

680 g

1 lb 8 oz

Stout Beer

420 g

14.8 oz

Baking Soda

15 g

0.5 oz

Whole Eggs

300 g

6 each

Dark Brown Sugar

220 g

7.8 oz

Granulated Sugar

200 g

7 oz

Vegetable Oil

320 g

11.3 oz

All-Purpose Flour

500 g

1 lb 1.6 oz

Ginger (ground)

24 g

0.8 oz

Baking Powder

15 g

0.5 oz

Cinnamon (ground)

1½ t

1½ t

Nutmeg (ground)

½t

½t

Cloves (ground)

½t

½t

Cardamom (ground)

¼t

¼t

Fresh Ginger (finely grated)

30 g

1 oz

2.725 kg

6 lb

Ingredients

Total Weight: Yield: one full sheet pan

28

Procedure: • In a saucepan, bring the molasses and stout to a boil. Off the heat, stir in the baking soda and set aside. • In a bowl, whisk together the eggs and sugars, followed by the oil. • In a bowl large enough to accommodate the entire recipe, whisk together the flour, spices, and baking powder. • Pour the molasses/stout mixture into the eggs mixture and whisk to combine. • Pour the wet ingredients into the dry ingredients in 2 additions, whisking to combine after each addition. • Stir in the grated fresh ginger. • Spread the cake batter onto a full sheet pan lined with parchment paper or a silicone baking mat. The batter will be liquidy. • Bake at 350°F (177°C) until the cake springs back to the touch (about 15-18 minutes). Chef’s Notes: • Use a tall saucepan to boil the molasses and stout. Once you stir in the baking soda, it will bubble and rise. • Due to the molasses and oil, this cake will stay good and moist for several days and actually improve with age. • You can cut the recipe in ½ and bake it in a 9 x 13-inch pan or half sheet pan if you prefer. • Stout beer may be substituted with water or coffee if alcohol is not desired, although the alcohol will burn off during the baking process. • We like to serve this cake at room temperature layered with amaretto flavored buttercream. However, it is so delicious on its own, it really doesn’t need any adornments other than a little whipped cream or ice cream.

This ginger-stout spice cake is one of our all-time favorites. We highly recommend it when a good spice cake is needed, especially in the Fall or Winter.

29

High Ratio White Cake Ingredients

Metric

US

Granulated Sugar

840 g

1 lb 13.6 oz

Cake Flour

600 g

1 lb 5.1 oz

Baking Powder

20 g

0.7 oz

Salt

12 g

2¼ t

Butter (softened)

380 g

13.4 oz

Whole Milk

495 g

1 lb 1.5 oz

Egg Whites

360 g

12 each

22 g

0.8 oz

Almond Extract

7g

1½ t

Total Weight:

2.724 kg

6 lb

Vanilla Extract

Yield: one half sheet pan

Procedure: • Place the sifted dry ingredients into a bowl of a mixer fitted with a paddle attachment. • Add the softened butter and mix until the mixture resembles coarse sand. • Pour approximately ½ of the liquid into the dry ingredients. • Combine the milk, egg whites, and extracts.

• Mix on medium-low speed for about 1½ minutes; scrape down the bowl.

• Add the remaining liquid and mix for 30 seconds. Scrape down the bowl again and mix for another 30 seconds. • Bake at 350°F (177°C) until the cake springs back to the touch and a skewer inserted comes out clean. High ratio white cake is buttery, tender, and delicious.

30

High Ratio Chocolate Cake Ingredients

Metric

US

Water (boiling)

472 g

1 lb 0.6 oz

Cocoa Powder

120 g

4.2 oz

Whole Eggs

300 g

6 each

Vanilla Extract

20 g

0.7 oz

Cake Flour

470 g

1 lb 0.6 oz

Granulated Sugar

500 g

1 lb 1.6 oz

30 g

1 oz

5g

1t

454 g

1 lb

2.37 kg

5 lb 3.6 oz

Baking Powder Salt

Butter (softened)

Total Weight: Yield: one half sheet pan

Procedure: • In a separate bowl, whisk the eggs, vanilla extract, and ¼ of the cocoa mixture.

• Whisk the cocoa powder and boiling water. Set aside and allow to cool to room temperature. • Place the sifted dry ingredients into a bowl of a mixer fitted with a paddle attachment. • Add the softened butter and mix until the mixture resembles coarse sand. for about 1½ minutes.

• Add the remaining cocoa mixture and mix until it forms a paste. Mix on medium-low speed • Scrape down the bowl and mix for another 30 seconds. • Add the egg mixture in 3 additions, mixing for 30 seconds in between each addition. • Bake at 350°F (177°C) until the cake springs back to the touch and a skewer inserted comes out clean.

31

Hummingbird Cake Metric

US

Whole Eggs

200 g

4 each

Granulated Sugar

400 g

14 oz

Vanilla Extract

5g

1t

Vegetable Oil

180 g

6.3 oz

Bananas (chopped)

340 g

12 oz

Pineapple (finely chopped)

115 g

4 oz

Pecans (toasted & chopped)

70 g

2.5 oz

255 g

9 oz

Cinnamon (ground)

4g

2t

Salt

½t

½t

Baking Soda

¾t

¾t

Baking Powder

¼t

¼t

1.57 kg

3 lb 7.4 oz

Cream Cheese (softened)

750 g

1 lb 10.4 oz

Butter (softened)

315 g

11.1 oz

Powdered Sugar

315 g

11.1 oz

Lemon Juice

20 g

0.7 oz

7g

1½ t

1.4 kg

3 lb 1.2 oz

Cake Ingredients

Bread Flour

Total Cake Weight:

Frosting Ingredients

Vanilla Extract Total Frosting Weight: Yield: one 10-inch cake

32

Cake Procedure: • In a mixer fitted with a whisk attachment, whisk the eggs, sugar, and vanilla extract until light and thick. • Add the oil into the egg mixture in a steady stream. • Combine the chopped bananas, pineapple, and pecans. • Sift the dry ingredients and add 3 tablespoons to the banana, pineapple, and pecan mixture; stir to combine. • Add the remaining dry ingredients to the whipped egg foam. Continue to whisk until almost combined, scraping down the bowl as necessary. • Fold in the banana, pineapple, and pecan mixture into the batter until homogenous. • Bake at 350°F (177°C) until the cake springs back to the touch and a skewer inserted comes out clean (about 1 hour). • Cool the cake in its pan on a wire rack for 10 minutes; unmold the cake onto the wire rack and cool completely.

Frosting Procedure: • In a mixer fitted with a paddle attachment, mix the cream cheese, butter, and powdered sugar on medium-low speed until smooth. • Add the lemon juice and vanilla extract, scraping down the bowl as necessary.

Cake Assembly: • Using an offset spatula, spread about a ¼-inch layer of frosting on the bottom layer and cover • When the cake is completely cool, slice into 2 layers. with the top layer.

• Completely cover the cake with the frosting and decorate as desired.

Originally created on the island of Jamaica, the hummingbird cake was named after the island’s national bird. Today, this moist and delicious cake has become a favorite especially in the southern states of America. Our version uses fresh pineapple instead of canned and calls for bread flour to give the cake a little extra structure.

33

Lemon-Ginger Pound Cake Metric

US

Granulated Sugar

100 g

3.5 oz

Fresh Ginger (peeled and finely chopped)

36 g

1.3 oz

Butter (softened)

227 g

8 oz

Granulated Sugar

280 g

9.9 oz

Lemon Zest

4 each

4 each

Whole Eggs

200 g

4 each

All-Purpose Flour

270 g

9.5 oz

Baking Powder

10 g

2t

Ginger (ground)

½t

½t

Salt

½t

½t

125 g

4.4 oz

5g

1t

60 g

2.1 oz

1.315 kg

2 lb 14.4 oz

Ingredients

Whole Milk Vanilla Extract

Lemon Juice

Total Weight:

Yield: two 8 ½ x 4 ½-inch loaf pans

34

Procedure: • In a food processor, finely grind the first weight of sugar with the fresh ginger (the mixture will be wet). • In a mixer fitted with a paddle attachment, cream the butter, the second weight of sugar, and lemon zest. • Add the eggs one at a time, scraping down the bowl as necessary. • Alternately add the sifted dry ingredients with the milk and vanilla extract. • Mix in the ginger sugar, followed by the lemon juice. • Bake at 325°F (163°C) until a skewer inserted comes out clean.

35

Rose Levy Beranbaum’s Whipped Cream Cake Ingredients

Metric

US

225 g

8 oz

Baking Powder

9g

2t

Salt

4g

¾t

Heavy Cream (cold)

348 g

12.3 oz

Whole Eggs (room temperature)

150 g

3 each

5g

1t

Superfine Sugar

225 g

8 oz

Total Weight:

966 g

2 lb 2 oz

Cake or All-Purpose Flour (bleached)

Vanilla Extract

Yield: one 10-inch fluted tube pan

Procedure: • Coat the tube pan with baking spray and flour; set aside. • Whisk together the flour, baking powder and salt; set aside. • In a mixer fitted with a whisk attachment, whisk the heavy cream to stiff peaks. • In a bowl, whisk the eggs and vanilla extract until lightly combined. On medium-high speed, gradually add the egg and vanilla mixture into the whipped cream. • Gradually whisk in the superfine sugar. It should take about 30 seconds to incorporate it.

“This cake is one of my top favorites that uses only whipped cream and no butter since the butterfat in the whipped cream is more than equal to what would be used in most cakes! The great part is that the whipped cream is not denatured as much as when churned into butter which gives a lovely delicate flavor and incredible soft light texture. The cake requires no adornment but I love to serve it with a large dollop of lightly sweetened vanilla whipped cream.” — Rose Levy Beranbaum

36

• Fold the dry ingredients into the whipped cream mixture in 2 additions until homogenous. • Scrape the batter into prepared tube pan. Run a metal spatula through the batter to prevent large air bubbles, avoiding the bottom of the pan. Smooth the surface with a spatula. • Bake at 350°F (177˚C) for convection ovens, or 375°F (191˚C) for non-convection ovens until the cake springs back when pressed lightly in the center and a wooden skewer inserted in the center comes out completely clean (about 25-35 minutes). The cake should start to shrink from the sides of the pan only after removal from the oven. • Allow the cake to cool on a rack for 10 minutes. With a small metal spatula, loosen the top edges and invert it onto a greased wire rack. Allow it to cool completely before serving or wrapping airtight. Chef’s Notes: • The bowl and beaters for the whipping cream should not be chilled because the eggs will not emulsify as readily if the whipped cream is too cold. • 40% butterfat heavy cream produces a finer, more tender crumb. • This lovely cake was adapted from Rose's Heavenly Cakes.

37

Hazelnut Sheet Cake Metric

US

Butter (softened)

227 g

8 oz

Granulated Sugar

346 g

12.2 oz

Whole Eggs

300 g

6 each

92 g

3.3 oz

Baking Powder

7g

1½ t

Salt

5g

1t

30 g

1 oz

346 g

12.2 oz

1.353 kg

2 lb 15.7 oz

Ingredients

Cake Flour

Hazelnut Liqueur

Hazelnuts (finely chopped)

Total Weight: Yield: one full sheet pan

Procedure: • In a mixer fitted with a paddle attachment, cream the butter and sugar. • Add the eggs one at a time, scraping down the bowl as necessary. • Mix in the sifted dry ingredients, followed by the liqueur and finely chopped hazelnuts. • Bake at 325ºF (163ºC) until the cake springs back to the touch.

38

Milk Chocolate Sheet Cake Ingredients

Metric

US

Milk Chocolate

300 g

10.6 oz

Butter

250 g

8.8 oz

Egg Yolks

160 g

8 each

Invert Sugar

50 g

1.8 oz

Egg Whites

240 g

8 each

Granulated Sugar

130 g

4.6 oz

3g

1t

120 g

4.2 oz

½t

½t

1.256 kg

2 lb 12.3 oz

Cream of Tartar

Cake Flour Salt

Total Weight: Yield: one full sheet pan

Procedure: • Melt the chocolate and butter over a water bath in a bowl large enough to accommodate the entire recipe. Set aside to cool until warm, not hot. • In a mixer fitted with a whisk attachment, whisk the egg yolks and invert sugar together until a thick ribbon is achieved. • In a separate mixing bowl, make a medium-peak French meringue with the egg whites, sugar, and cream of tartar. • Fold the egg yolk mixture into the ganache. • Gently fold the meringue into the ganache mixture until streaky. Sift the dry ingredients over the streaky meringue and fold in until homogenous. • Bake at 350°F (177°C) until the cake springs back to the touch.

39

Whoopie Pies Metric

US

Dark Brown Sugar

240 g

8.5 oz

Whole Eggs

100 g

2 each

Butter (softened)

56 g

2 oz

Vegetable Oil

56 g

2 oz

Vanilla Extract

5g

1t

85 g

3 oz

250 g

8.8 oz

40 g

1.4 oz

Salt

5g

1t

Baking Powder

5g

1t

Baking Soda

5g

1t

240 g

8.5 oz

1.085 kg

2 lb 6.2 oz

Ingredients

Chocolate (58-64%), melted & cooled

All-Purpose Flour Cocoa Powder

Buttermilk

Total Weight:

Yield: one dozen 3 ½ -inch whoopie pies

Procedure: • In a mixer fitted with a paddle attachment, cream the sugar, eggs, butter, oil, and extract until light and and fluffy. Scrape down the bowl as necessary. • Add the melted and cooled chocolate; mix until homogenous. • Alternately add the sifted dry ingredients and buttermilk in several additions, beginning and ending with the dry. Mix until smooth, scraping down the bowl as necessary.

40

• Portion the batter by using a 2-inch ice cream scoop or by piping with a pastry bag fitted with a medium sized round tip onto parchment-lined sheet pans. • Bake at 350°F (177°C) until the cakes spring back to the touch. • Place a mound of vanilla flavored buttercream, cream cheese frosting, or whipped cream between 2 cakes to make a sandwich. Press down lightly until the filling reaches the edges.

According to Amish legend, when children would find these treats in their lunch bags, they would shout “Whoopie!” The first sold whoopie pies are from Labadie’s Bakery in Lewiston, Maine.

41

Chocolate Cake Doughnuts Ingredients

Metric

US

All-Purpose Flour

480 g

1 lb 0.9 oz

Cocoa Powder

120 g

4.2 oz

Salt

18 g

1 T, ½ t

Baking Powder

15 g

1T

Baking Soda

4g

¾t

Espresso Powder (instant)

¾t

¾t

Sour Cream

454 g

1 lb

Granulated Sugar

260 g

9.2 oz

Egg Yolks

100 g

5 each

Butter (melted)

42 g

1 ½ oz

5g

1t

Chocolate (58-66%)

310 g

10.9 oz

Butter

227 g

8 oz

Glucose Syrup

22 g

0.8 oz

Salt

Pinch

Pinch

1.5 kg

3 lb 4.9 oz

Vanilla Extract

Glaze:

Total Weight:

Yield: twenty-four 50 g (1.8 oz) doughnuts

42

Procedure: • Sift the dry ingredients and set aside. • In mixer fitted with a paddle attachment, beat the sour cream, sugar, yolks, butter, and vanilla extract until light. • Add the sifted dry ingredients and mix until the dough comes together. • Cover the dough with plastic wrap and place in the refrigerator for 30 minutes. of the dough and roll to ½-inch thick.

• Dust a piece of parchment paper with flour and turn the dough onto the paper. Flour the top

• Transfer the dough to a sheet pan and freeze until firm, but not frozen (about 30 minutes). • Cut the dough into doughnuts using a doughnut cutter or use 2 sizes of round cutters to create the doughnut hole. • Add enough oil to a deep-sided pan and measure to the depth of about 3- inches. Over medium heat, bring the temperature of the oil to 365°F (185°C). through (about 1½ minutes). Turn the doughnuts over and fry until the other side until cooked

• Carefully add a few doughnuts to the oil, being careful not to crowd the pan. Fry until cooked through (about another 1½ minutes). Drain on paper towels.

Glaze Procedure: • Partially melt all of the ingredients together over a water bath. • Off the heat, stir to finish melting the ingredients. • Use at about 84°F (29°C).

The old-fashioned way of glazing doughnuts is to dip them by hand. The trick is to have the glaze thick enough to coat the doughnut in one application. If either the glaze or the doughnuts are too warm, the glaze will run off.

43

Gingerbread Cake Doughnuts Ingredients

Metric

US

640 g

1 lb 6.6 oz

Baking Powder

19 g

1 T, 1 t

Baking Soda

5g

1t

Salt

10 g

2t

Cinnamon (ground)

16 g

2 T, 2 t

Ginger (ground)

8g

1 T, 1 t

Cloves (ground)

2g

1t

Granulated Sugar

300 g

10.6 oz

Sour Cream

200 g

7 oz

Whole Eggs

200 g

4 each

Molasses

120 g

4.2 oz

Butter (melted)

60 g

2.1 oz

5g

1t

454 g

1 lb

Cinnamon (ground)

½t

½t

Ginger (ground)

¼t

¼t

Salt

¼t

¼t

Apple Cider

100 g

3.5 oz

Molasses

20 g

0.7 oz

1.58 kg

3 lb 7.7 oz

All-Purpose Flour

Vanilla Extract Glaze: Powdered Sugar

Total Weight:

Yield: twenty-four 50 g (1.8 oz) doughnuts

44

Procedure: • Sift the flour, baking powder, baking soda, salt, and spices together; set aside. • In mixer fitted with a paddle attachment, beat the sugar, sour cream, eggs, molasses, butter, and vanilla extract until light. • Add the sifted dry ingredients and mix until the dough comes together. • Cover the dough with plastic wrap and place in the refrigerator for 30 minutes. of the dough and roll to ½-inch thick.

• Dust a piece of parchment paper with flour and turn the dough onto the paper. Flour the top of

• Transfer the dough to a sheet pan and freeze until firm, but not frozen (about 30 minutes). • Cut the dough into doughnuts using a doughnut cutter or use 2 sizes of round cutters to create the doughnut hole. • Add enough oil to a deep-sided pan and measure to the depth of about 3-inches. Over medium heat, bring the temperature of the oil to 365°F (185°C). brown (about 1½ minutes). Turn the doughnuts over and fry until the other side is golden

• Carefully add a few doughnuts to the oil, being careful not to crowd the pan. Fry until golden brown (about another 1½ minutes). Drain on paper towels. Glaze Procedure: • Sift the powdered sugar, cinnamon, ginger, and salt. • Whisk the apple cider and molasses into the powdered sugar mixture until smooth.

The old-fashioned way of glazing doughnuts is to dip them by hand. The trick is to have the glaze thick enough to coat the doughnut in one application. If either the glaze or the doughnuts are too warm, the glaze will run off.

45

Old-Fashioned Cake Doughnuts Metric

US

640 g

1 lb 6.6 oz

Baking Powder

19 g

1 T, 1 t

Baking Soda

5g

1t

Salt

10 g

2t

Cinnamon (ground)

8g

1 T, 1 t

Nutmeg (ground)

½t

½t

Granulated Sugar

300 g

10.6 oz

Sour Cream

200 g

7 oz

Whole Eggs

200 g

4 each

60 g

2.1 oz

5g

1t

1.447 kg

3 lb 3 oz

Ingredients All-Purpose Flour

Butter (melted) Vanilla Extract

Total Weight:

Yield: twenty-four 50 g (1.8 oz) doughnuts

Procedure: • Sift the dry ingredients and set aside. • In mixer fitted with a paddle attachment, beat the sugar, sour cream, eggs, butter, and extract until light. • Add the sifted dry ingredients and mix until the dough comes together. • Cover the dough with plastic wrap and place in the refrigerator for 30 minutes. of the dough and roll it ½-inch thick.

• Dust a piece of parchment paper with flour and turn the dough onto the paper. Flour the top of • Transfer the dough to a sheet pan and freeze until firm, but not frozen (about 30 minutes).

46

• Cut the dough into doughnuts using a doughnut cutter or use 2 sizes of round cutters to create the doughnut hole. • Add enough oil to a deep-sided pan and measure to the depth of about 3-inches. Over medium heat, bring the temperature of the oil to 365°F (185°C). brown (about 1½ minutes). Turn the doughnuts over and fry until the other side is golden

• Carefully add a few doughnuts to the oil, being careful not to crowd the pan. Fry until golden brown (about another 1½ minutes). Drain on paper towels.

47

Red Velvet Cupcakes Metric

US

Butter (softened)

130 g

4.6 oz

Granulated Sugar

305 g

10.7 oz

Whole Eggs

100 g

2 each

Buttermilk

270 g

9.5 oz

Vanilla Extract

6g

1t

White Vinegar

6g

1t

Red Gel Food Coloring

6g

1t

225 g

7.9 oz

Cake Flour

80 g

2.8 oz

Cocoa Powder

17 g

0.6 oz

Salt

6g

1t

Baking Soda

6g

1t

Baking Powder

3g

½t

Total Weight:

1.16 kg

2 lb 8.9 oz

Ingredients

All-Purpose Flour

Yield: twenty-two 3 oz cupcakes

Procedure: • In a mixer fitted with a paddle attachment, cream the butter and sugar. • Add the eggs one at a time, beating well in between additions, scraping down the bowl as necessary. • Whisk the wet ingredients until homogenous. • Alternately add the sifted dry and wet ingredients in 3 additions and mix just until combined. • Bake at 350ºF (177ºC) until a skewer inserted comes out clean.

48

chapter

50

English Shortbread Cookies

52

Chinese Almond Cookies

53

Kitchen Sink Cookies

54

Tahini-Miso Cookies

56

Chocolate “Salami” Cookies

57

Chocolate & Vanilla Sandwich Cookies

58

Lemon Sandwich Cookies

59

Linzer Cookies

60

Lunette Cookies

61

Cat’s Tongues

62

Almond Tuile Batter

63

Pizzelle Batter

64

Cigarette Cookies

65

Brandy Apricot-Almond Biscotti w/Dark Chocolate 66 Hazelnut Biscotti

68

Bourbon-Pecan Cookies

70

Maple-Pecan Bourbon Balls

71

Glazed Candied Ginger Cookies

72

Lebkuchen

73

Pfeffernüsse

75

Russian Tea Cakes

77

Valrhona Chocolate Brownie Cookies

79

Milk Chocolate Brownies

80

Angry Chocolate Brownies

81

Bacon-Pecan Blondies

82

49

2

Cookies

Black & White Cookies

Black & White Cookies Metric

US

482 g

1 lb 1 oz

Baking Powder

½t

½t

Salt

½t

½t

Granulated Sugar

350 g

12.3 oz

Butter (softened)

227 g

8 oz

Whole Eggs

100 g

2 each

Vanilla Extract

½t

½t

Lemon Extract

¼t

¼t

242 g

8.5 oz

1.41 kg

3 lb 1.7 oz

500 g

1 lb 1.6 oz

Water

15 g

0.5 oz

Vanilla Extract

½t

½t

350 g

12.3 oz

Coffee

30 g

1 oz

Vanilla Extract

½t

½t

100 g

3.5 oz

Cookie Ingredients Cake Flour

Whole Milk Total Weight:

Vanilla Icing Ingredients Icing Fondant

Chocolate Icing Ingredients Icing Fondant

Melted Chocolate (58-72%)

50

Cookie Procedure: • Sift the flour, baking powder, and salt together; set aside. • In a mixer fitted with a paddle attachment, cream the butter and sugar. • Add the eggs one at a time, followed by the extracts. Scrape down the bowl as necessary. • Alternately add the sifted dry ingredients and milk, beginning and ending with the dry. Scrape down the bowl again, making sure the batter is homogenous. • Pipe 2 ½-inch circles onto prepared sheet pans about 2 inches apart. Bang the pans against • Transfer the batter to a pastry bag fitted with a medium sized round tip. the counter a few times to flatted out the piped cookies a little.

• Bake at 350°F (177°C) until the edges are set and a very light golden brown (10-12 minutes). Allow the cookies to cool, then transfer them to the freezer until par-frozen (this makes them easier to apply the glaze). Vanilla Icing Procedure: • Combine the fondant, water, and extract in a bowl and place over a water bath. Stir with a wooden spoon until it reaches 100°F (38°C). Chocolate Icing Procedure: • Combine the fondant, coffee, and extract in a bowl and place over a water bath. Stir with a wooden spoon until it reaches 100°F (38°C). • Stir in the melted chocolate and adjust the temperature to 100°F (38°C). Cookie Icing Procedure: • Use a small offset spatula to spread about 2 tablespoons of the vanilla icing onto half of each cookie. The icing should move on its own when the cookie is tilted; use the spatula to scrape any excess from around the edges. If the vanilla begins to thicken too much, stir in 1 teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency. Place the finished cookies on wire racks and allow to set for at least 15 minutes. • Again, using a small offset spatula, spread the chocolate icing on the uncovered half of each cookie, scraping any excess icing from around the edge of the cookies. If the chocolate icing thickens too much, place the bowl on a small saucepan of simmering water so that it can remelt. If it's still too thick, you can add warm water, 1 teaspoon at a time, until it returns to the correct consistency.

51

English Shortbread Cookies Metric

US

Butter

681 g

1 lb 8 oz

Granulated Sugar

340 g

12 oz

15 g

1T

All-Purpose Flour

681 g

1 lb 8 oz

Semolina

340 g

12 oz

5g

1t

2 kg

4 lb 6.5 oz

Ingredients

Vanilla Extract

Salt

Total Weight: Yield: one half sheet pan

Procedure: • In a mixer fitted with a paddle attachment, cream the butter and sugar until light and thick. • Add the vanilla extract. • Add the sifted dry ingredients and mix just until combined. • Level the dough onto a parchment-lined half sheet pan. • Sprinkle the top of the dough liberally with additional granulated sugar. • Bake at 325°F (163°C) until medium golden brown. • Cut into desired sized pieces while still warm.

Semolina is a coarse grind of high-protein durum wheat. It gives these delicious cookies a nutty, sweet flavor and a beautiful crumbly texture.

52

Chinese Almond Cookies Metric

US

Butter ( ½ -inch cubes, chilled)

227 g

8 oz

Almond Flour

132 g

4.7 oz

3g

¾t

50 g

1 each

5g

1t

All-Purpose Flour

272 g

9.6 oz

Granulated Sugar

210 g

7.4 oz

½t

½t

Sliced Almonds

—

—

Total Weight:

900 g

1 lb 15.7 oz

Ingredients

Salt Whole Egg Almond Extract

Baking Soda

Yield: about thirty-two 28 g (1 oz) cookies

Procedure: • In a mixer fitted with a paddle attachment, mix the almond flour, cubed butter, and salt until it resembles cornmeal; do not cream. • Whisk the egg and almond extract together. Gradually add it to the crumbly mixture and mix until homogenous. • Sift the flour, sugar, and baking soda; add it to the above mixture and mix until combined. • Roll the dough into 2 logs, wrap in plastic wrap, and chill until firm. • Divide the logs by slicing them into 28 gram (1 oz) portions, then form each portion into balls. • Place the balls staggered onto parchment-lined sheet pans, then flatten each ball with the palm of your hand. • Place 4 sliced almonds in a decorative pattern of an “X” on top of each cookie and then lightly brush with egg white. • Bake at 275°F (135°C) until lightly browned and crisp on the edges.

53

Kitchen Sink Cookies Metric

US

Butter

227 g

8 oz

Light Brown Sugar

208 g

7.3 oz

Granulated Sugar

198 g

7 oz

Vegetable Oil

215 g

7.6 oz

Whole Egg

50 g

1 each

5g

1t

434 g

15.3 oz

Baking Soda

5g

1t

Salt

5g

1t

Rolled Oats

80 g

2.8 oz

Pecans (toasted & chopped)

63 g

2.2 oz

Sweetened Shredded Coconut

60 g

2.1 oz

Cornflakes (lightly crushed)

25 g

0.9 oz

1.575 kg

3 lb 7.5 oz

Ingredients

Vanilla Extract

All-Purpose Flour

Total Weight:

Yield: twenty-four 57 g (2 oz) cookies

These amazing cookies are as versatile as they are delicious. Feel free to substitute some of the inclusions for chocolate chips, or swap out the cornflakes for your favorite cereal.

54

Procedure: • In a mixer fitted with a paddle attachment, cream the butter and sugars. • Gradually add the vegetable oil and mix until smooth. • Add the egg and vanilla extract, scraping down the bowl as necessary. • Add the flour, baking soda, and salt; mix until streaky. • Fold in the oats, pecans, coconut, and cornflakes until homogeneous. • Scoop balls of cookies dough onto parchment-lined sheet pans, spacing them out several inches apart. • Flatten each cookie with the palm of your hand or the bottom a glass. • Cover the cookie dough with plastic wrap and chill until firm. • Sprinkle the top of each cookie with fleur de sel. Bake at 325ºF (163ºC) until light golden brown.

55

Tahini-Miso Cookies Metric

US

Butter (softened)

227 g

8 oz

Light Brown Sugar

440 g

15.5 oz

Granulated Sugar

200 g

7 oz

White Miso Paste

160 g

5.6 oz

Tahani Paste

120 g

4.2 oz

Whole Eggs

100 g

2 each

15 g

1T

454 g

1 lb

Baking Soda

7g

1½ t

Baking Powder

5g

1t

Total Weight:

1.7 kg

3 lb 12 oz

Ingredients

Vanilla Extract

All-Purpose Flour

Procedure: • In a mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. • Add the miso paste and tahini and continue to cream until homogeneous. Scrape down the bowl and beat until well blended. • Add the eggs one at a time, followed by the vanilla extract. Scrape down the bowl again and beat until well blended. • Add the sifted dry ingredients and mix until thoroughly combined. • Wrap the dough in plastic wrap and refrigerate for 30 minutes. • Portion the dough into desired sized balls. Toss in turbinado sugar, flatten a cross-hatch pattern with a fork, and sprinkle with fleur de sel and sesame seeds. • Bake at 325°F (163°C) until the cookies are firm around the edges and medium-golden brown.

56

Chocolate “Salami” Cookies Ingredients

Metric

US

Butter (softened)

275 g

9.7 oz

Powdered Sugar

300 g

10.6 oz

50 g

1 each

Walnuts (finely chopped)

220 g

7.8 oz

Pistachio (finely chopped)

110 g

3.9 oz

All-Purpose Flour

220 g

7.8 oz

Cocoa Powder

55 g

1.9 oz

Salt

¼t

¼t

1.23 kg

2 lb 11.3 oz

Whole Egg

Total Weight: Yield: about 192 cookies

Procedure: • In a mixer fitted with a paddle attachment, mix the butter and sugar as to not incorporate too much air. • Add the egg, scraping down the bowl as necessary. • Add the nuts, followed by the sifted dry ingredients, and mix just until combined. • Portion dough into 200 g (7 oz) pieces and roll into round logs 16-inches long. Chill until firm. • Slice into medallions about ½-inch thick.

• Brush the logs lightly with egg white wash and roll in sifted powdered or granulated sugar. • Bake at 350°F (177°C) until just cooked through (about 8-10 minutes).

57

Chocolate & Vanilla Sandwich Cookies Ingredients

Metric

US

340 g

12 oz

Baking Soda

10 g

2t

Salt

5g

1t

45 g

1.6 oz

Brown Sugar

300 g

10.6 oz

Granulated Sugar

300 g

10.6 oz

80 g

2.8 oz

340 g

12 oz

Vanilla Extract

25 g

0.9 oz

All-Purpose Flour

510 g

1 lb 2 oz

1.955 kg

4 lb 5 oz

Butter (softened)

Cocoa Nibs (ground)

Cocoa Powder

Dark Chocolate (melted)

Total Weight:

Procedure: • In a mixer fitted with a paddle attachment, cream the butter, baking soda, salt, and nibs. • Add the sugars and cocoa powder. Mix well, scraping down the bowl as necessary. • Add the melted chocolate and extract; mix until homogenous. Scrape down the bowl again. • Add the flour and mix just until combined. • Roll the dough between parchment paper or silicone baking mats to ¼ -inch thick. • Chill the dough and cut desired sized discs with a round cutter. • Bake at 300°F (149°C) until dry to the touch and just cooked through (about 15-20 minutes). • Sandwich 2 cookies together with vanilla flavored icing fondant that has been thinned out slightly with water.

58

Lemon Sandwich Cookies Ingredients

Metric

US

Butter

200 g

7 oz

Powdered Sugar

200 g

7 oz

Lemon Zest

2 each

2 each

Egg Yolks

200 g

10 each

All-Purpose Flour

125 g

4.4 oz

Cake Flour

125 g

4.4 oz

¼t

¼t

850 g

1 lb 14 oz

Salt

Total Weight:

Procedure: • In a mixer fitted with a paddle attachment, cream the butter, sugar, and lemon zest. • Add the egg yolks a little at a time, scraping down the bowl as necessary. • Add the sifted flours and salt; mix just until combined. • Pipe desired sized rounds and bake at 350°F (177°C) until the edges are lightly browned. • Sandwich with desired flavored jam or lemon ganache and half dip in tempered chocolate.

59

Linzer Cookies Ingredients

Metric

US

Butter

340 g

12 oz

Granulated Sugar

200 g

7 oz

Egg Yolks

40 g

2 each

Vanilla Extract

10 g

2t

All-Purpose Flour

240 g

8.5 oz

Almond Flour

156 g

5.5 oz

Cinnamon (ground)

4g

2t

Salt

½t

½t

990 g

2 lb 2.9 oz

Total Weight:

Yield: about twenty-five 2 ½ -inch cookies Procedure: • In a mixer fitted with a paddle attachment, cream the butter and sugar. • Add the egg yolks one at a time, followed by the extract. Scrape down the bowl as necessary. • Divide the dough in ½ and pat each ½ into a disc. Wrap in plastic wrap and refrigerate until • Add the sifted dry ingredients and mix just until combined.

• Roll 1 disc of dough to about ¼-inch thickness. Using a 2 ½-inch round or fluted cutter, cut firm (about 1 hour).

out rounds. Transfer the rounds to a parchment-lined sheet pan. Gather the scrap dough, roll,

• While the first ½ of the cookies are chilling, cut rounds from the remaining dough. Transfer and repeat. Place the cut cookies in the refrigerator for 30 minutes.

these cookies to a baking sheet and use a small round cutter or the end of a round piping tip to make a window cutout in the center of each. Refrigerate cookies for 30 minutes to chill.

• Bake at 325ºF (163ºC) until the edges are just beginning to turn brown (about 10 minutes). • Place the cookies with the holes in them on a sheet pan and sift powdered sugar over the top. Turn the remaining cookies flat side up and pipe 1 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies.

60

Lunette Cookies Metric

US

Butter

400 g

14.1 oz

Granulated Sugar

400 g

14.1 oz

Egg Yolks

160 g

8 each

Whole Milk

20 g

0.7 oz

800 g

1 lb 12.2 oz

Baking Soda

10 g

2t

Salt

¾t

¾t

Cinnamon (ground)

½t

½t

1.79 kg

3 lb 15.1 oz

Ingredients

All-Purpose Flour

Total Weight: Yield: eighty 3-inch cookies Procedure:

• In a mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. • Slowly add the egg yolks and milk, scraping down the bowl as necessary. • Add the sifted dry ingredients and mix until well combined. • Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour. • Roll the dough to ⅛ -inch thickness. Chill for a minimum of 1 hour. • Using pastry cutters, cut the dough into 3-inch ovals. Divide the ovals into 2 groups, half will • Cut 2 circles, each measuring ½-inch wide, in the center of each top to create “windows”. be the bottoms and half will be tops.

• Bake the cookies at 350ºF (177ºC) until lightly browned (about 7-10 minutes). Set aside to cool. • Dust the tops with powdered sugar and pipe jam on the bottoms; sandwich the 2 together. Chef’s Notes: • Lunette cookies can be made into different shapes and sizes as desired.

61

Cat’s Tongues (Langues de Chat) Metric

US

Butter (softened)

454 g

1 lb

Powdered Sugar

520 g

1 lb 2.3 oz

Vanilla Bean (seeds)

1 each

1 each

All-Purpose Flour

520 g

1 lb 2.3 oz

Egg Whites

480 g

16 each

½t

½t

1.97 kg

4 lb 5.5 oz

Ingredients

Salt

Total Weight:

Procedure: • In a mixer fitted with a paddle attachment, mix the butter, sugar, and vanilla bean seeds as to not incorporate too much air into the dough; scrape down the bowl as necessary. • Alternately add the sifted dry ingredients and egg whites, beginning and ending with the dry ingredients. • Pipe the cookies, using a medium-small sized round tip, into 3-inch ladyfingers. Sprinkle them with granulated sugar and chill the piped cookies before baking to minimize spreading. • Bake at 350°F (177°C) until the edges are lightly browned.

These classic French butter cookies are perfect with afternoon tea or served alongside ice cream. Try them sandwiched with jam and dipped in chocolate too.

62

Almond Tuile Batter Ingredients

Metric

US

Almond Paste

670 g

1 lb 7.6 oz

Powdered Sugar

454 g

1 lb

¼t

¼t

Egg Whites

270 g

9 each

All-Purpose Flour

200 g

7 oz

Heavy Cream

400 g

14.1 oz

Vanilla Paste

½t

½t

2 kg

4 lb 6.5 oz

Salt

Total Weight:

Procedure: • In a mixer fitted with a paddle attachment, mix the almond paste, powdered sugar, and salt until crumbly. • Alternately add the egg whites and flour; mix until smooth. • Slowly add the cream and vanilla paste; scrape down the bowl as necessary. • Spread the batter as desired and bake at 300ºF (149ºC).

63

Pizzelle Batter Ingredients

Metric

US

Whole Eggs

150 g

3 each

Granulated Sugar

150 g

5.3 oz

Vanilla Extract

5g

1t

Salt

½t

½t

207 g

7.3 oz

Baking Powder

10 g

2t

Butter (melted)

114 g

4 oz

Total Weight:

638 g

1 lb 6.5 oz

All-Purpose Flour

Procedure: • In a mixer fitted with a whisk attachment, whisk the eggs, sugar, vanilla extract, and salt until well combined. • Add the sifted flour and baking powder and mix until homogeneous. • Add the melted butter and mix until smooth. • Heat your pizzelle iron as per the manufacture’s instructions. • Cook the batter in the iron sprayed with vegetable spray until light golden brown (about 1-2 minutes). • Use a cutter to trim the edges if necessary.

64

Cigarette Cookies Ingredients

Metric

US

Butter (softened)

200 g

7 oz

Granulated Sugar

200 g

7 oz

Egg Whites

200 g

7 each

All-Purpose Flour

200 g

7 oz

½t

½t

800 g

1 lb 12.2 oz

Salt

Total Weight:

Yield: forty-eight (3 x 4-inch) cookies

Procedure: • In a mixer fitted with a paddle attachment, cream the butter and sugar. • With the mixer running, slowly add the egg whites. • Add the flour and salt and mix just until combined, scraping down the bowl as necessary. • Thinly spread the batter into 3-inch x 4-inch rectangles using a tuile template on silicone baking mats. • While still hot, immediately roll each tuile lengthwise around a ½-inch dowel pressing firmly on • Bake at 325ºF (163ºC) until lightly browned.

the seam to maintain the shape. Remove the dowel and continue with remaining cigarettes.

• If the cigarettes become too firm to shape, reheat them in the oven for 1 minute and resume.

Chef’s Notes: • Cigarette cookies are best served the day they are made.

65

Brandy Apricot-Almond Biscotti with Dark Chocolate Ingredients

Metric

US

Dried Apricots (sliced elongated)

397 g

14 oz

Brandy

156 g

5.5 oz

All-Purpose Flour

480 g

1 lb 0.9 oz

Baking Powder

10 g

2t

Salt

5g

1t

Cinnamon (ground)

12 g

2T

Nutmeg (ground)

4g

2t

Butter (softened)

113 g

4 oz

Granulated Sugar

300 g

10.6 oz

Whole Eggs

200 g

4 each

Almond Extract

10 g

2t

Vanilla Extract

5g

1t

Sliced Almonds

57 g

2 oz

Turbinado or Granulated Sugar

113 g

4 oz

Tempered Chocolate (58-72%)

284 g

10 oz

Total Weight:

1.6 kg

3 lb 8.4 oz

This wonderfully sophisticated biscotti recipe is adapted from our dear friend Debi Catenacci, author of “Divine Biscotti.” You will experience the chewiness of the lush apricots soaked in brandy, sweetened up with dark chocolate, followed by a crunch of toasted almonds. It’s a biscotti to be savored!

66

Procedure: • In a saucepan, combine the apricots and brandy. Bring the mixture to a scald, remove from heat, and steep for 5 minutes. Strain the excess brandy and reserve the macerated apricots. • Sift the flour, baking powder, salt, and spices; set aside. • In a mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. • Add the eggs one at a time, followed by the extracts. • Add the sifted dry ingredients and continue to mix until almost fully incorporated, scraping down the bowl as necessary. • Add the macerated apricots and mix on low speed just until distributed evenly. • Chill the dough in the refrigerator for 30-45 minutes; this will make shaping into logs easier. • Divide the chilled dough into 4 pieces. Shape each piece into a log 16-inches long, spacing them 4-inches apart onto prepared sheet pans. • Brush the logs with egg white wash and sprinkle sliced almonds and sugar on top of each log, pressing the almonds onto the dough to adhere. • Bake at 325ºF (163ºC) until the edges of the biscotti are light brown and the tops feel firm (about 25 minutes). Cool the biscotti completely. • Slice the biscotti into desired sized slices and place cut side down on a sheet pan. • Bake a second time at 225ºF (107ºC) until dry (about 30-45 minutes). • Once completely cooled, dip the bottom of each biscotti in tempered dark chocolate, scraping any excess off against edge of bowl. Then place biscotti slices upright on parchment paper and let stand until the chocolate is set.

67

Hazelnut Biscotti Ingredients

Metric

US

All-Purpose Flour

460 g

1 lb 0.2 oz

Granulated Sugar

340 g

12 oz

Baking Powder

10 g

2t

Cloves (ground)

1t

1t

Cinnamon (ground)

1t

1t

Ginger (ground)

½t

½t

Salt

½t

½t

Black Pepper (freshly ground)

¼t

¼t

Butter (½ -inch cubes, chilled)

120 g

4.2 oz

Whole Hazelnuts (lightly toasted)

230 g

8.1 oz

Whole Eggs

100 g

2 each

Hazelnut Liqueur

42 g

1.5 oz

Whole Milk

42 g

1.5 oz

Vanilla Extract

20 g

0.7 oz

1.37 kg

3 lb 0.3 oz

Total Weight:

Procedure: • In a mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, spices, and salt until blended. • Add the butter and mix until the mixture is very fine and powdery. • Add the toasted hazelnuts and mix to combine.

68

• Add the eggs, hazelnut liqueur, milk, and vanilla extract; mix until the dough comes together. Knead until uniform and smooth. • Divide the dough into 2 pieces. Shape each piece into a log about 16-inches long, spacing them 4-inches apart onto a sheet pan lined with parchment paper or silicone baking mat. • Chill the logs covered in plastic wrap for 30 minutes. • Brush the logs with egg white wash and sprinkle with granulated sugar before baking. • Bake at 325°F (163°C) until the edges of the biscotti are light brown and the tops feel firm (about 25 minutes). Cool the biscotti completely. • Slice the biscotti into desired sized slices and place cut side down on a sheet pan. • Bake a second time at 225°F (107°C) until dry (about 30-45 minutes).

69

Bourbon-Pecan Cookies Metric

US

Pecans

340 g

12 oz

Butter

340 g

12 oz

Granulated Sugar

400 g

14.1 oz

40 g

2 each

7g

1½ t

1 each

1 each

60 g

2.1 oz

460 g

1 lb 0.2 oz

1.645 kg

3 lb 10 oz

Ingredients

Egg Yolks Salt Vanilla Bean (seeds) Bourbon

All-Purpose Flour

Total Weight:

Yield: about fifty-six 28 g (1 oz) cookies

Procedure: • Toast the pecans until lightly browned. Cool completely and then pulse in a food processor until the nuts are the size of coarsely ground cornmeal. • In a mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. • Add the egg yolks, salt, vanilla bean seeds, and bourbon; scrape down the bowl as necessary. • Shape the dough into 2 logs approximately 2 ½-inches in diameter. Roll the logs in parchment • Add the ground pecans, followed by the flour, and mix just until incorporated. paper and refrigerate or freeze.

• Slice the logs into ¼ -inch thick slices. Lightly brush the tops of the cookies with egg wash, and press a pecan piece in the center of each cookie. • Bake at 350ºF (177ºC) for 7-10 minutes, or until the edges are just brown.

70

Maple-Pecan Bourbon Balls Metric

US

Bourbon-Pecan Cookies (pg. 70)

454 g

1 lb

Pecans (toasted)

250 g

8.8 oz

Pure Maple Syrup

180 g

6.3 oz

Bourbon

120 g

4.2 oz

Powdered Sugar

80 g

2.8 oz

Cocoa Powder

60 g

2.1 oz

Vanilla Extract

10 g

2t

Salt

5g

1t

1.079 kg

2 lb 6 oz

Ingredients

Total Weight: Yield: about 60 cookies

Procedure: • Blend the cookies and pecans in a food processor until fine crumbs form. • Add the maple syrup, bourbon, powdered sugar, cocoa powder, vanilla extract, and salt; blend until completely combined and the mixture holds together when shaped into a ball. • Portion the dough into 1 tablespoon-sized scoops and transfer them onto a parchment-lined sheet pan. Once all the dough is portioned, roll the scoops into evenly sized balls. • Coat each ball in tempered dark chocolate, followed by cocoa powder like chocolate truffles. Alternatively, roll them in cocoa powder or powdered sugar without tempered chocolate. Chef’s Notes: • Maple-pecan bourbon balls can be refrigerated in an airtight container for up to one week. • Feel free to experiment and substitute different types of cookies and alcohol as desired. • We like to serve these adult treats around the holidays in addition to the bourbon-pecan cookies from which they are made.

71

Glazed Candied Ginger Cookies Ginger Cookie Ingredients

Metric

US

Granulated Sugar

400 g

14.1 oz

Butter (softened)

340 g

12 oz

Whole Eggs

100 g

2 each

Molasses

120 g

4.2 oz

All-Purpose Flour

482 g

1 lb 1 oz

Baking Soda

10 g

2t

Salt

5g

1t

Ginger (ground)

6g

1T

Cinnamon (ground)

4g

2t

Nutmeg (ground)

2g

1t

Cloves (ground)

2g

1t

Total Weight:

1.47 kg

3 lb 3.8 oz

440 g

15.5 oz

Salt (coarse)

½t

½t

Ginger (ground)

2g

1 t

Ginger Sugar Ingredients Turbinado Sugar

This recipe comes from our dear friend, Michele Tanenbaum. Visit lucky-bites.com to see her amazing, handcrafted cookies.

72

Icing Ingredients Powdered Sugar Water Ginger (ground) Salt

Metric

US

454 g

1 lb

80 g

2.8 oz

2g

1t

Pinch

Pinch

Candied Ginger Topping Ingredients Candied Ginger ( ¼ -inch dice) Granulated Sugar

120 g

4.2 oz

10 g

2t

Yield: about sixty cookies

Cookie Procedure: • In a mixer fitted with a paddle attachment, cream the sugar and butter. • Add the eggs one at a time, followed by the molasses. • Add the sifted dry ingredients and mix until homogenous. • Portion the dough using a #50 (1 ½ -inch in diameter) ice cream scoop. Drop the balls in the • In a small bowl, combine the turbinado sugar, salt, and ground ginger until well blended. ginger sugar, rounded sided down.

• Place the balls flat side down on prepared sheet pans 2-inches apart. • Bake at 350ºF (177ºC) for 7-8 minutes, or until the edges are golden brown. Icing Procedure: • Whisk together the powdered sugar, water, ground ginger, and salt until smooth. Candied Ginger Procedure: • Place the diced candied ginger and sugar in a sealed container and shake until combined. Finishing Procedure: • Drizzle icing over the completely cooled cookies and top with candied ginger.

73

Lebkuchen Cookie Ingredients

Metric

US

Honey

220 g

7.8 oz

Granulated Sugar

120 g

4.2 oz

Butter

80 g

2.8 oz

½ each

½ each

All-Purpose Flour

280 g

9.9 oz

Lebkuchen Spice

6g

1T

Baking Powder

8g

1¾ t

Salt

½t

½t

Almonds (finely ground)

250 g

8.8 oz

Total Weight:

965 g

2 lb 2 oz

Cinnamon (ground)

4g

2 t

Cloves (ground)

4g

2 t

Coriander (ground)

4g

2 t

Nutmeg (ground)

4g

2 t

Fennel Seeds (ground)

2g

1 t

Ginger (ground)

2g

1 t

Powdered Sugar

113 g

4 oz

Apple Cider

40 g

1.4 oz

Apple Brandy

40 g

1.4 oz

Orange Zest

Lebkuchen Spice Ingredients

Lebkuchen Glaze Ingredients

74

Cookie Procedure: • In a saucepan, bring the honey, sugar, and butter to a simmer, stirring occasionally. Remove from the heat and whisk in the orange zest; cool until lukewarm. • Sift the flour, lebkuchen spice, baking powder, and salt in a bowl of an electric mixer and add the ground almonds. • Add the honey mixture and mix with a paddle attachment until a smooth dough has formed. • Wrap the dough in plastic wrap and refrigerate for 4 hours or overnight. • Sheet the dough to ⅛-inch thick. • Cut into desired sized cookies with a cookie cutter. • Bake at 350ºF (177ºC) until medium golden brown. • Brush the surface of each cookie with glaze while hot from the oven, then brush once again when cool. Lebkuchen Spice Procedure: • Sift all of the spices together and reserve in an airtight container for future use. Glaze Procedure: • Whisk the powdered sugar, apple cider, and apple brandy together until smooth.

75

Pfeffernüsse Metric

US

540 g

1 lb 3 oz

Almond Flour

50 g

1.7 oz

Lebkuchen Spice

14 g

0.5 oz

Baking Soda

5g

1t

Salt

½t

½t

White Pepper (ground)

½t

½t

Honey

227 g

8 oz

Light Brown Sugar

218 g

7.7 oz

Butter

140 g

4.9 oz

Heavy Cream

90 g

3.2 oz

Whole Eggs

100 g

2 each

1.39 kg

3 lb 1 oz

Cinnamon (ground)

6g

1 T

Cloves (ground)

6g

1 T

Coriander (ground)

6g

1 T

Nutmeg (ground)

6g

1 T

Fennel Seeds (ground)

3g

1½ t

Ginger (ground)

3g

1½ t

Pfeffernüsse Ingredients All-Purpose Flour

Total Weight:

Lebkuchen Spice Ingredients

Pfeffernüsse are small spice cookies, popular around the holidays in Germany, Denmark, and The Netherlands.

76

Metric

US

Powdered Sugar

576 g

1 lb 4.3 oz

Water (hot)

105 g

3.7 oz

Pfeffernüsse Glaze

Yield: about 100 cookies

Pfeffernüsse Procedure: • Whisk together the flours, lebkuchen spice, baking soda, salt, and white pepper; set aside. • Combine the honey, sugar, butter, and cream in a saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from the heat and set aside for 5 minutes. • Stir in the dry ingredients, followed by the eggs until homogenous. The dough should be sticky and have a glossy sheen. • Divide and shape the dough into 4 logs, each ¾ -inch thick.

• Wrap the dough well in plastic wrap and refrigerate overnight or up to 2 days. • Slice the logs into ¾ -inch pieces and roll into balls (work quickly while the dough is chilled).

• Transfer the cookies to parchment-lined sheet pans and bake at 350ºF (177ºC) for about 8-10 minutes, or until golden brown. • Let the cookies cool completely before glazing. Lebkuchen Spice Procedure: • Sift all of the spices together and reserve in an airtight container for future use. Pfeffernüsse Glaze Procedure: • Sift the powdered sugar and place in a bowl. • Stir the hot water into the powdered sugar with a whisk until smooth. • Set up a cooling rack positioned over a sheet pan. • Dip each cookie in the glaze, letting the excess drip off, and place them on a cooling rack. Allow the cookies to sit on the rack until the glaze is fully hardened. • Store in an airtight container for up to 2 weeks. The flavor will develop and get better with age.

77

Russian Tea Cakes Metric

US

Walnuts or Pecans (toasted & cooled)

110 g

3.9 oz

Granulated Sugar

90 g

3.2 oz

Butter (softened)

454 g

1 lb

Granulated Sugar

90 g

3.2 oz

5g

1t

500 g

1 lb 1.6 oz

½t

½t

1.25 kg

2 lb 12 oz

Ingredients

Vanilla Extract All-Purpose Flour Salt

Total Weight:

Procedure: • In a food processor, pulse the nuts and first weight of sugar until the mixture resembles coarse cornmeal. Do not over process or the mixture will turn into paste; set aside. • In a mixer fitted with a paddle attachment, cream the butter and second weight of sugar. • Add the extract, followed by the ground nut mixture, flour, and salt. Mix until well blended, scraping down the bowl as necessary. • Roll the dough into desired sized balls; chill before baking. • Bake at 300°F (149°C) until lightly browned. • Dust with powdered sugar once out of the oven. • When the cookies are cool, dust with powered sugar one more time. Chef’s Notes: • Russian Tea Cakes are also known as Mexican Wedding Cookies or Snowballs. Either way, they are simple to make and addictive to eat.

78

Valrhona Chocolate Brownie Cookies Metric

US

Valrhona Guanaja (70%)

312 g

11 oz

Butter

85 g

3 oz

Whole Eggs

150 g

3 each

Granulated Sugar

200 g

7 oz

Coffee Extract

15 g

1T

Vanilla Extract

5g

1t

Salt

¼t

¼t

All-Purpose Flour

43 g

1.5 oz

5g

1t

Pecans (toasted & chopped)

130 g

4.6 oz

Valrhona Guanaja (70%, ¼ -inch chunks)

85 g

3 oz

Valrhona Dark Chocolate Baking Pearls (55%)

28 g

1 oz

1.06 kg

2 lb 5.4 oz

Ingredients

Baking Powder

Total Weight:

Procedure: • Melt the chocolate and butter together over a water bath until just warm. • In a mixer fitted with a whisk attachment, whip the eggs, sugar, extracts, and salt together until light and fluffy. • Fold the melted chocolate mixture into the egg foam, followed by the flour and baking powder until streaky. • Fold the pecans, chocolate chunks, and pearls into the cookie batter until homogenous. • Scoop desired sized mounds onto prepared sheet pans and bake at 350ºF (177ºC) until baked through but still soft in the center.

79

Milk Chocolate Brownies Ingredients

Metric

US

Milk Chocolate

820 g

1 lb 12.9 oz

Butter

410 g

14.5 oz

Light Brown Sugar

594 g

1 lb 4.9 oz

Whole Eggs

350 g

7 each

4g

¾t

All-Purpose Flour

347 g

12.2 oz

Cocoa Powder

28 g

1 oz

Salt

10 g

2t

Baking Powder

4g

¾t

Total Weight:

2.567 kg

5 lb 10.5 oz

Vanilla Extract

Yield: one half sheet pan

Procedure: • Melt the chocolate and butter until lukewarm, about 110°F (43ºC). • In a mixer fitted with a whisk attachment, whip the eggs, sugar, and extract until well blended. • Add the melted chocolate-butter mixture to the whipped eggs and mix until smooth. • Add the sifted dry ingredients and mix until homogenous. Scrape down the bowl as necessary. • Bake at 325°F (163°C) for about 30 minutes, or until a skewer inserted comes out with crumbs on it.

80

Angry Chocolate Brownies Metric

US

Chocolate (72%)

596 g

1 lb 5 oz

Butter

454 g

1 lb

Pure Ancho Chili Powder

45 g

1.6 oz

Cayenne Pepper

¼t

¼t

Granulated Sugar

596 g

1 lb 5 oz

Whole Eggs

300 g

6 each

4g

¾t

149 g

5.25 oz

Baking Powder

10 g

2t

Salt

4g

¾t

Mini Chocolate Chips

283 g

10 oz

Nuts (toasted & chopped)

183 g

6.5 oz

2.585 kg

5 lb 11.2 oz

Ingredients

Vanilla Extract All-Purpose Flour

Total Weight: Yield: one half sheet pan

Procedure: • Melt the chocolate and butter along with the spices; set aside. • In a mixer fitted with a whisk attachment, whip the sugar, eggs, and extract until light and thick. • Add the melted chocolate-butter mixture to the whipped eggs and mix until smooth. • Add the sifted dry ingredients and mix until homogenous. Scrape down the bowl as necessary. • Fold in the chocolate chips and chopped nuts. • Bake at 325°F (163°C) for about 30 minutes, or until a skewer inserted comes out with crumbs on it.

81

Bacon-Pecan Blondies Ingredients

Metric

US

Light Brown Sugar

772 g

1 lb 11.3 oz

Invert Sugar

42 g

1.5 oz

Whole Eggs

250 g

5 each

10 g

2t

Butter (melted)

284 g

10 oz

All-Purpose Flour

470 g

1 lb 0.6 oz

Baking Powder

25 g

0.9 oz

3g

¾t

Bacon (crispy & chopped)

336 g

11.9 oz

Pecans (toasted & chopped)

215 g

7.6 oz

Milk Chocolate Chips

110 g

3.9 oz

2.5 kg

5 lb 8.2 oz

Vanilla Extract

Salt

Total Weight: Yield: one half sheet pan Procedure:

• In a mixer fitted with a whisk attachment, whip the sugars, eggs, and extract until light and thick. • Gradually whisk in the melted butter. • Add the sifted dry ingredients, scraping down the bowl as necessary. • Fold in the bacon, pecans, and chocolate chips. • Bake at 325°F (163°C) for about 30 minutes, or until a skewer inserted comes out clean. Chef’s Notes: • It is important for the bacon to be extra crispy for this recipe.

82

chapter

84

Bourbon Bavarian Cream

85

Coffee Bavarian Cream

86

Stout Bavarian Cream

87

Eggnog Panna Cotta

88

Goat Cheese Panna Cotta

89

Sweet Potato Panna Cotta

90

Tres Leches Panna Cotta

91

Lightened Brown Sugar-Vanilla Pastry Cream

92

Maple Pastry Cream

93

Spiced Pumpkin Pastry Cream

94

Chocolate Pecan Pie Filling

95

Passion-Guava Tart Filling

96

Coconut Tapioca Pudding

97

Lemon Verbena Whipped Cream

98

Malt Whipped Cream

99

Muscat-Elderflower Sabayon

100

Cream Cheese Mousse

101

Green Tea Mousse

102

Green Tea Crème Brûlée

103

Maple Crème Brûlée

104

83

3

Custards & Creams

Vanilla Bavarian Cream

Vanilla Bavarian Cream Ingredients

Metric

US

10 g

4 each

Heavy Cream

500 g

1 lb 1.6 oz

Whole Milk

500 g

1 lb 1.6 oz

Vanilla Bean (split & scraped)

1 each

1 each

Granulated Sugar

100 g

3.5 oz

Egg Yolks

200 g

10 each

Granulated Sugar

100 g

3.5 oz

Salt

Pinch

Pinch

1.45 kg

3 lb 1.4 oz

Gelatin Sheets (silver)

Total Weight:

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • Whip the heavy cream to soft peaks and reserve in the refrigerator. • In a saucepan, bring the milk, vanilla bean, and first weight of sugar to a boil. Meanwhile, whisk the egg yolks, second weight of sugar, and salt until light and thick. Temper ⅓ of the hot milk into the yolk mixture. Return everything back to the saucepan and cook on medium-low heat until the mixture coats the back of a wooden spoon. • Once cooked, remove from heat, add the bloomed and drained gelatin, and whisk to dissolve. • Strain through a fine-mesh strainer and cool to about 65°F (18°C), or until slightly thickened. • Fold the whipped cream into the cooled vanilla crème anglaise.

84

Coffee Bavarian Cream Metric

US

10 g

4 each

Heavy Cream

500 g

1 lb 1.6 oz

Whole Milk

500 g

1 lb 1.6 oz

½ each

½ each

Granulated Sugar

100 g

3.5 oz

Egg Yolks

200 g

10 each

Granulated Sugar

100 g

3.5 oz

Salt

Pinch

Pinch

Coffee Extract

20 g

0.7 oz

1.47 kg

3 lb 3.8 oz

Ingredients Gelatin Sheets (silver)

Vanilla Bean (split & scraped)

Total Weight:

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • Whip the heavy cream to soft peaks and reserve in the refrigerator. • In a saucepan, bring the milk, vanilla bean, and first weight of sugar to a boil. Meanwhile, whisk the egg yolks, second weight of sugar, and salt until light and thick. Temper ⅓ of the hot milk into the yolk mixture. Return everything back to the saucepan and cook on medium-low heat until the mixture coats the back of a wooden spoon. • Once cooked, remove from heat, add the bloomed and drained gelatin, and coffee extract; whisk to dissolve. • Strain through a fine-mesh strainer and cool to about 65°F (18°C), or until slightly thickened. • Fold the whipped cream into the cooled coffee crème anglaise.

85

Bourbon Bavarian Cream Metric

US

10 g

4 each

Heavy Cream

500 g

1 lb 1.6 oz

Whole Milk

400 g

14.1 oz

Vanilla Bean (split & scraped)

1 each

1 each

Granulated Sugar

100 g

3.5 oz

Egg Yolks

200 g

10 each

Granulated Sugar

100 g

3.5 oz

Salt

Pinch

Pinch

Bourbon

100 g

3.5 oz

1.45 kg

3 lb 1.4 oz

Ingredients Gelatin Sheets (silver)

Total Weight:

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • Whip the heavy cream to soft peaks and reserve in the refrigerator. • In a saucepan, bring the milk, vanilla bean, and first weight of sugar to a boil. Meanwhile, whisk the egg yolks, second weight of sugar, and salt until light and thick. Temper ⅓ of the hot milk into the yolk mixture. Return everything back to the saucepan and cook on medium-low heat until the mixture coats the back of a wooden spoon. • Once cooked, remove from heat, add the bloomed and drained gelatin, and whisk to dissolve. • Strain through a fine-mesh strainer and cool to about 65°F (18°C), or until slightly thickened. Stir in the bourbon. • Fold the whipped cream into the cooled bourbon crème anglaise.

86

Stout Bavarian Cream Ingredients

Metric

US

10 g

4 each

Heavy Cream

500 g

1 lb 1.6 oz

Stout Beer

500 g

1 lb 1.6 oz

Honey

64 g

2.3 oz

Granulated Sugar

38 g

1.3 oz

200 g

10 each

Granulated Sugar

38 g

1.3 oz

Salt

Pinch

Pinch

1.4 kg

3 lb 1.3 oz

Gelatin Sheets (silver)

Egg Yolks

Total Weight:

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • Whip the heavy cream to soft peaks and reserve in the refrigerator. • In a saucepan, bring the stout, honey, and first weight of sugar to a boil. Meanwhile, whisk the egg yolks, second weight of sugar, and salt until light and thick. Temper ⅓ of the stout mixture into the yolk mixture. Return everything back to the saucepan and cook on medium-low heat until the mixture coats the back of a wooden spoon. • Once cooked, remove from heat, add the bloomed and drained gelatin, and whisk to dissolve. • Strain through a fine-mesh strainer and cool to about 65°F (18°C), or until slightly thickened. • Fold the whipped cream into the cooled stout crème anglaise.

87

Eggnog Panna Cotta Metric

US

Gelatin Sheets (silver)

18 g

7 each

Heavy Cream

1 kg

2 lb 3.3 oz

Whole Milk

250 g

8.8 oz

Granulated Sugar

100 g

3.5 oz

Vanilla Bean (split & scraped)

1 each

1 each

Egg Yolks

200 g

10 each

Granulated Sugar

100 g

3.5 oz

Cinnamon (ground)

1½ t

1½ t

Nutmeg (ground)

1½ t

1½ t

Salt

Pinch

Pinch

Bourbon

130 g

4.6 oz

1.87 kg

4 lb 2 oz

Ingredients

Total Weight:

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • In a saucepan, bring the heavy cream, milk, first weight of sugar, and vanilla bean to a boil. • Meanwhile, whisk together the egg yolks, second weight of sugar, spices, and salt. Temper ⅓ of the hot cream into the yolk mixture. Return everything back to the saucepan and cook on medium-low heat, stirring continuously, until the mixture reaches 185°F (85°C). • Off the heat, add the bloomed and drained gelatin to the mixture and gently whisk to dissolve. • Strain the panna cotta base through a fine-mesh strainer. • Stir over an ice bath until slightly thickened, stir in the bourbon, and pour into desired molds.

88

Goat Cheese Panna Cotta Ingredients

Metric

US

15 g

6 each

Whole Milk

840 g

1 lb 13.6 oz

Heavy Cream

840 g

1 lb 13.6 oz

Granulated Sugar

380 g

13.4 oz

Vanilla Paste

3g

¾t

Goat Cheese

710 g

1 lb 9 oz

Crème Fraîche

150 g

5.3 oz

Total Weight:

3 kg

6 lb 9.8 oz

Gelatin Sheets (silver)

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • In saucepan, bring the milk, heavy cream, sugar, and vanilla paste to a boil. • Off the heat, add the bloomed and drained gelatin to the mixture and gently whisk to dissolve. • Add the goat cheese and blend with an immersion blender until smooth. • Whip the crème fraîche to medium peaks. • Gradually incorporate the hot liquid into the crème fraîche. • Strain the panna cotta base through a fine-mesh strainer. • Stir over an ice bath until slightly thickened and pour into desired molds.

89

Sweet Potato Panna Cotta Ingredients

Metric

US

15 g

6 each

Sweet Potato Puree

275 g

9.7 oz

Granulated Sugar

100 g

3.5 oz

Light Brown Sugar

75 g

2.6 oz

Cinnamon (ground)

9g

1 T, 1 t

Ginger (ground)

4g

2t

Cloves (ground)

¼t

¼t

Salt

1/ 8

1/ 8

Heavy Cream

1 kg

2 lb 3.3 oz

Whole Milk

250 g

8.8 oz

Total Weight:

1.8 kg

3 lb 15.5 oz

Gelatin Sheets (silver)

t

t

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • Whisk the sweet potato puree with the spices until smooth. • Combine everything, except the gelatin, in a saucepan and bring to a boil, whisking periodically. • Off the heat, add the bloomed and drained gelatin to the mixture and gently whisk to dissolve. • Strain the panna cotta base through a fine-mesh strainer, pushing on the solids to extract as much of the mixture as possible. • Stir over an ice bath until slightly thickened and pour into desired molds.

90

Tres Leches Panna Cotta Ingredients

Metric

US

13 g

5 each

500 g

1 lb 1.6 oz

50 g

1.8 oz

Cinnamon Sticks

2 each

2 each

Star Anise

1 each

1 each

½ each

½ each

Condensed Milk

350 g

12.3 oz

Evaporated Milk

350 g

12.3 oz

Total Weight:

1.3 kg

2 lb 13.8 oz

Gelatin Sheets (silver)

Whole Milk Heavy Cream

Vanilla Bean (split & scraped)

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • In a saucepan large enough to accommodate the entire recipe, bring the milk, heavy cream, cinnamon sticks, star anise, and vanilla bean to a boil. • Stir in the condensed and evaporated milks; return the mixture to a boil. • Off the heat, add the bloomed and drained gelatin to the mixture and gently whisk to dissolve. • Strain the panna cotta base through a fine-mesh strainer. • Stir over an ice bath until slightly thickened and pour into desired molds.

91

Lightened Brown Sugar-Vanilla Pastry Cream Ingredients

Metric

US

Whole Milk

960 g

1 qt

Vanilla Bean (split & scraped)

1 each

1 each

Light Brown Sugar

120 g

4.2 oz

Salt

Pinch

Pinch

Light Brown Sugar

120 g

4.2 oz

Cornstarch

90 g

3.2 oz

Egg Yolks

160 g

8 each

4g

1 ½ each

150 g

5.3 oz

1.6 kg

3 lb 8.4 oz

Gelatin Sheets (silver, bloomed) Butter (cubed)

Total Weight:

Procedure: • In a saucepan, bring the milk, vanilla bean, first weight of light brown sugar, and salt to a boil. • Meanwhile, combine the second weight of the sugar with the cornstarch. Whisk the egg yolks into the sugar/cornstarch mixture until light and smooth. • When the milk comes to a boil, temper ⅓ of the hot milk into the egg yolk mixture. • Combine the egg yolk/milk mixture with the rest of the hot milk in the saucepan and boil for 2 minutes, whisking continuously. • Off the heat, whisk the bloomed gelatin sheets and butter into the pastry cream until smooth. • Transfer the pastry cream to a hotel or sheet pan, then place plastic wrap directly on the surface of the pastry cream to prevent a skin from forming; once cool, remove the vanilla bean. • Weigh out the desired amount of pastry cream and paddle until smooth in an electric mixer. • Fold in 25% of the weight of the smooth pastry cream with unsweetened stiffly whipped cream.

92

Maple Pastry Cream Metric

US

960 g

1 qt

½ each

½ each

240 g

8.5 oz

Salt

¼t

¼t

Maple Syrup

60 g

2.1 oz

Egg Yolks

180 g

9 each

Cornstarch

90 g

3.2 oz

Butter (cubed)

150 g

5.3 oz

1.68 kg

3 lb 9.4 oz

Ingredients Whole Milk Vanilla Bean (split & scraped) Maple Sugar (divided)

Total Weight:

• In a saucepan, bring the milk, vanilla bean, ½ of the maple sugar, and salt to a boil. Procedure:

• Meanwhile, combine the remaining maple sugar with the cornstarch. Whisk the maple sugar/ cornstarch mixture, maple syrup, and egg yolks together until light and smooth. • When the milk comes to a boil, temper ⅓ of the hot milk into the egg yolk mixture. • Combine the egg yolk/milk mixture with the rest of the hot milk in the saucepan and boil for 2 minutes, whisking continuously. • Off the heat, whisk the butter into the pastry cream. • Transfer the pastry cream to a hotel or sheet pan, then place plastic wrap directly on the surface of the pastry cream to prevent a skin from forming; once cool, remove the vanilla bean. Chef’s Notes: • Pastry cream has a shelf life of up to 3 days.

93

Spiced Pumpkin Pastry Cream Metric

US

Whole Milk

750 g

1 lb 10.4 oz

Pumpkin Puree

250 g

8.8 oz

Granulated Sugar (divided)

240 g

8.5 oz

Vanilla Bean (split & scraped)

1 each

1 each

Cinnamon (ground)

½t

½t

Nutmeg (ground)

¼t

¼t

Ginger (ground)

¼t

¼t

Salt

Pinch

Pinch

Egg Yolks

120 g

6 each

Cornstarch

85 g

3 oz

Butter (cubed)

150 g

5.3 oz

1.6 kg

3 lb 8.4 oz

Ingredients

Total Weight:

• In a saucepan, bring the milk, puree, ½ of the sugar, vanilla bean, spices, and salt to a boil. Procedure:

• Meanwhile, combine the remaining sugar with the cornstarch. Whisk the egg yolks into the sugar/cornstarch mixture until light and smooth. • When the milk comes to a boil, temper ⅓ of the hot milk into the egg yolk mixture. • Combine the egg yolk/milk mixture with the rest of the hot milk in the saucepan and boil for 2 minutes, whisking continuously. • Off the heat, whisk the butter into the pastry cream. • Transfer the pastry cream to a hotel or sheet pan, then place plastic wrap directly on the surface of the pastry cream to prevent a skin from forming; once cool, remove the vanilla bean. Chef’s Notes: • Pastry cream has a shelf life of up to 3 days.

94

Chocolate Pecan Pie Filling Ingredients

Metric

US

Chocolate (70-72%)

114 g

4 oz

Butter

106 g

3.7 oz

Whole Eggs

150 g

3 each

Granulated Sugar

48 g

1.7 oz

Light Brown Sugar

48 g

1.7 oz

5g

1t

246 g

8.7 oz

5g

1t

178 g

6.2 oz

900 g

1 lb 15.7 oz

Salt

Dark Corn Syrup Vanilla Extract

Pecans (toasted & chopped)

Total Weight: Yield: one 9-inch pie

Procedure: • Melt the chocolate and butter together, stirring until smooth; set aside to cool. • In a bowl large enough to accommodate the entire recipe, lightly whisk the eggs, sugars, and salt together. • Whisk in the corn syrup and vanilla extract, followed by the chocolate/butter mixture. • Place the pecans into a blind baked tart shell and pour the mixture evenly over them. • Bake at 300ºF (149ºC) until set.

95

Passion-Guava Tart Filling Ingredients

Metric

US

Passion Fruit Puree (10% sugar)

500 g

1 lb 1.6 oz

Guava Puree (10% sugar)

500 g

1 lb 1.6 oz

Heavy Cream

250 g

8.8 oz

Granulated Sugar

275 g

9.7 oz

Lime (zest & juice)

1 each

1 each

Whole Eggs

450 g

9 each

Egg Yolks

60 g

3 each

Salt

Pinch

Pinch

2.035 kg

4 lb 7.7 oz

Total Weight:

Procedure: • Whisk all of the ingredients together until smooth. • Warm the filling over a water bath until about 120ºF (49ºC). Using an immersion blender, blend everything together then strain through a fine-mesh strainer. • Remove excess air bubbles from the top of the custard by placing a piece of plastic wrap or paper towel on the surface and then removing. • Bake at 250ºF (121ºC) in blind baked tart shells just until set. Chef’s Notes: • Try pairing this delicious tart with our tropical fruit salsa on page 279. • Feel free to add a ripe banana while blending the mixture for a nice variation.

96

Coconut Tapioca Pudding Ingredients

Metric

US

Tapioca Pearls

180 g

6.3 oz

1.67 kg

3 lb 10.9 oz

Granulated Sugar

320 g

11.3 oz

Coconut Milk

425 g

15 oz

Heavy Cream

320 g

11.3 oz

2.87 kg

6 lb 5.2 oz

Whole Milk

Total Weight:

Procedure: • Soak the tapioca pearls in cold water for 4 hours, or overnight in the refrigerator. • Strain the pearls and set aside. • In a saucepan, bring the whole milk and sugar to a boil. Add the tapioca pearls and lower to a simmer, stirring continuously until the pearls are translucent and soft. • In a separate saucepan, bring the coconut milk and heavy cream to a boil. Pour over the cooked tapioca pearls and stir to combine. • Chill the pudding over an ice bath, stirring periodically as it cools. Stirring helps prevent the pearls from sticking to each other while chilling. Chef’s Notes: • Tapioca pudding has a shelf life of up to 3 days.

97

Lemon Verbena Whipped Cream Ingredients

Metric

US

Heavy Cream

940 g

1 qt

10 g

0.35 oz

150 g

5.3 oz

Vanilla Extract

½t

½t

Total Weight:

1 kg

2 lb 3.3 oz

Lemon Verbena Leaves

Powdered Sugar

Procedure: • In a saucepan, bring the heavy cream and lemon verbena leaves to a scald. Set aside to infuse until cool. • Chill the cream and leaves until cold. • Strain the cream and whip with the powdered sugar and vanilla extract until desired peaks.

98

Malt Whipped Cream Ingredients

Metric

US

Heavy Cream

940 g

1 qt

Malt Powder

245 g

8.6 oz

82 g

2.9 oz

5g

1t

1.27 kg

2 lb 12.8 oz

Powdered Sugar Vanilla Extract

Total Weight:

Procedure: • In a mixer fitted with a whisk attachment, begin whipping the heavy cream on medium speed in a pre-chilled mixing bowl. • Gradually add the malt powder and powdered sugar, followed by the vanilla extract; whip to desired peaks.

99

Muscat-Elderflower Sabayon Ingredients

Metric

US

Heavy Cream

260 g

9.2 oz

Egg Yolks

180 g

9 each

Granulated Sugar

112 g

4 oz

Muscat Wine

112 g

4 oz

Elderflower Syrup

56 g

2 oz

Elderflower Liqueur

56 g

2 oz

Salt

Pinch

Pinch

776 g

1 lb 11.4 oz

Total Weight:

Procedure: • Whip the heavy cream to soft peaks and reserve in the refrigerator. • Whisk the rest of the ingredients over a water bath until a thick ribbon is achieved. • Whisk the sabayon over an ice bath until cold. • Fold the whipped cream into the sabayon.

100

Cream Cheese Mousse Ingredients

Metric

US

10 g

4 each

Heavy Cream

500 g

1 lb 1.6 oz

Vanilla Extract

½t

½t

260 g

9.2 oz

Water (cold)

80 g

2.8 oz

Egg Yolks

140 g

7 each

Cream Cheese (softened)

500 g

1 lb 1.6 oz

1.47 kg

3 lb 3.8 oz

Gelatin Sheets (silver)

Granulated Sugar

Total Weight:

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • Whip the heavy cream and vanilla extract to soft peaks and set aside. • In a saucepan, combine the sugar and water. Using a wet pastry brush, clean all of the sugar crystals from the sides of the pan to prevent crystallization. • Place the pan over medium-high heat and cook to soft-ball stage, 235-240°F (113-116°C). • Meanwhile, in a mixer fitted with a whisk attachment, whisk the egg yolks until light and thick. • As soon as the syrup reaches soft-ball stage, with the mixer running, slowly pour the hot syrup down the sides of the bowl into the whipped egg yolks. Don’t let the syrup hit the whisk attachment. At this point the mixture is called pâte à bombe. • Melt the bloomed and drained gelatin and add to the pâte à bombe. • Whisk until the pâte à bombe is slightly warm. • Add the cream cheese to the pâte à bombe mixture and whisk until smooth, scraping down the bowl as necessary. • Fold in the whipped cream.

101

Green Tea Mousse Ingredients

Metric

US

Heavy Cream

1 kg

2 lb 3.3 oz

Gelatin Sheets (silver)

18 g

7 each

Matcha

30 g

1 oz

Whole Milk

280 g

9.9 oz

Vanilla Bean (split & scraped)

1 each

1 each

Granulated Sugar (divided)

280 g

9.9 oz

Egg Yolks

400 g

20 each

¼t

¼t

2.19 kg

4 lb 11.2 oz

Salt

Total Weight:

Procedure: • Whip the heavy cream to soft peaks and set aside. • Bloom the gelatin in cold water for 5-7 minutes. • In a saucepan, bring the milk, vanilla bean, and ½ of the sugar to a boil. • Sift the matcha and set aside.

• Whisk some of the hot milk mixture into the matcha to make a loose paste. Add the matcha paste back to the rest of the hot milk mixture. • Make a very thick crème anglaise with the matcha milk, the balance of the sugar, egg yolks, and salt by cooking it over medium-low heat while whisking continuously. • When the crème anglaise is finished cooking, whisk in the bloomed and drained gelatin to dissolve and strain through a fine-mesh strainer into a bowl of a mixer fitted with the whisk attachment; whip until slightly warm, 105°F (40°C). • Fold the whipped cream into the crème anglaise in 3 additions.

102

Green Tea Crème Brûlée Ingredients

Metric

US

Matcha

33 g

1.2 oz

Heavy Cream

1 kg

2 lb 3.3 oz

Whole Milk

400 g

14.1 oz

Granulated Sugar

100 g

3.5 oz

Egg Yolks

260 g

13 each

Granulated Sugar

100 g

3.5 oz

5g

1t

Pinch

Pinch

1.9 kg

4 lb 3 oz

Vanilla Extract Salt

Total Weight:

Procedure: • Sift the matcha and set aside. • In a saucepan, bring the heavy cream, milk, and first weight of sugar to a boil. • Whisk some of the hot cream mixture into the matcha to make a loose paste. Add the matcha paste back to the rest of the hot cream mixture. • In a mixing bowl, whisk together the egg yolks, second weight of sugar, vanilla extract, and salt. • Temper the hot matcha cream into the egg yolk mixture until smooth and homogenous. • Strain through a fine-mesh strainer. • Remove the excess air bubbles from the top of the crème brûlée custard by placing a piece of plastic wrap or paper towel on the surface and then removing. • Bake at 275°F (135°C) in a water bath, covered, until the custard trembles slightly when shaken.

103

Maple Crème Brûlée Ingredients

Metric

US

Heavy Cream

1.88 kg

2 qts

Maple Sugar

160 g

5.6 oz

Vanilla Bean (split & scraped)

1 each

1 each

Egg Yolks

300 g

15 each

Pure Maple Syrup

300 g

10.6 oz

Salt

¼t

¼t

Pure Maple Extract

½t

½t

2.64 kg

5 lb 13.1 oz

Total Weight:

Procedure: • In a saucepan, bring the cream, maple sugar, and vanilla bean to a boil. • In a mixing bowl, whisk together the egg yolks, maple syrup, and salt. • Temper the hot cream into the egg yolk mixture until smooth and homogenous. • Strain through a fine-mesh strainer and stir in the maple extract. • Remove the excess air bubbles from the top of the crème brûlée custard by placing a piece of plastic wrap or paper towel on the surface and then removing. • Bake at 275°F (135°C) in a water bath, covered, until the custard trembles slightly when shaken.

104

106

chapter

Banana Ice Cream

107

Black Truffle Ice Cream

108

4

Brie Cheese Ice Cream

110

Brown Butter Ice Cream

111

Butter Popcorn Ice Cream

112

Chestnut Ice Cream

114

Coconut Ice Cream

115

Coffee-Cardamom Ice Cream

116

Dulcey Ice Cream

117

Ginger Ice Cream

118

Honey-Thyme Ice Cream

119

Honey-Masala Ice Cream

120

Lemon Ice Cream

122

Mango Ice Cream

123

Maple Ice Cream

124

Maple-Stout Ice Cream

125

Milk Chocolate Ice Cream

126

Mint Ice Cream

127

Paris Tea Ice Cream

128

Passion Fruit Ice Cream

129

Peach Ice Cream

130

Peanut Butter Ice Cream

131

Raspberry Ice Cream

132

Red Wine Ice Cream

133

Rum Ice Cream

134

Sour Cream Ice Cream

135

Stout Ice Cream

136

Sweet Corn-Mascarpone Ice Cream

137

Turmeric Ice Cream

138

White Chocolate Ice Cream

140

White Chocolate-Rhubarb Ice Cream

141

Vanilla Frozen Yogurt

142

105

Ice Creams

Apricot Ice Cream

Apricot Ice Cream Ingredients

Metric

US

Whole Milk

450 g

1 lb

Heavy Cream

114 g

4 oz

Granulated Sugar

135 g

4.8 oz

Powdered Glucose

45 g

1.6 oz

Ice Cream Stabilizer

8g

1½ t

Milk Powder

90 g

3.2 oz

Invert Sugar

60 g

2.1 oz

Apricot Puree (10% sugar)

600 g

1 lb 5.2 oz

Total Weight:

1.5 kg

3 lb 4.9 oz

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the granulated sugar, glucose, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder and invert sugar; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold, then blend in the apricot puree. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

106

Banana Ice Cream Ingredients

Metric

US

Whole Milk

405 g

14.3 oz

Heavy Cream

210 g

7.4 oz

Granulated Sugar

165 g

5.8 oz

Powdered Glucose

61 g

2.2 oz

Ice Cream Stabilizer

6g

1¼ t

Milk Powder

83 g

2.9 oz

Invert Sugar

37 g

1.3 oz

Banana Puree (10% sugar)

533 g

1 lb 2.8 oz

Total Weight:

1.5 kg

3 lb 4.9 oz

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the granulated sugar, glucose, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder and invert sugar; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold; then blend in the banana puree. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

107

Black Truffle Ice Cream Ice Cream Ingredients

Metric

US

Whole Milk

680 g

1 lb 8 oz

Heavy Cream

275 g

9.7 oz

Granulated Sugar

200 g

7 oz

Powdered Glucose

150 g

5.3 oz

Ice Cream Stabilizer

6g

1¼ t

Milk Powder

80 g

2.8 oz

Truffled Port Wine

85 g

3 oz

Port Wine Macerated Truffles

17 g

0.6 oz

1.5 kg

3 lb 4.9 oz

Total Weight:

Port Wine Macerated Truffles Ingredients

Metric

US

Port Wine

170 g

6 oz

Madeira Wine

35 g

1.2 oz

Brandy

30 g

1 oz

Granulated Sugar

25 g

0.9 oz

Black Truffles (cleaned & chopped)

20 g

0.7 oz

108

Ice Cream Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the sugar, glucose, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder; then heat to 185°F (85°C). • Chill immediately over an ice bath until cold. • Strain the macerated truffles and whisk into the ice cream base. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine. • Weigh the truffled port wine reduction, previously chilled in the refrigerator, and pour into the ice cream machine at the beginning of the spinning process. • Reduce the wines and brandy by ½.

Port Wine Macerated Truffles Procedure: • Whisk in the sugar and truffles. Cover and let macerate until cool. • Refrigerate until needed.

109

Brie Cheese Ice Cream Ingredients

Metric

US

Whole Milk

771 g

1 lb 11.1 oz

Heavy Cream

277 g

9.8 oz

Powdered Glucose

154 g

5.4 oz

Granulated Sugar

134 g

4.7 oz

Ice Cream Stabilizer

6g

1¼ t

Salt

¼t

¼t

Milk Powder

45 g

1.6 oz

Brie Cheese

114 g

4 oz

1.5 kg

3 lb 4.9 oz

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the glucose, sugar, stabilizer, and salt. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder; then heat to 185°F (85°C). • Blend in the brie cheese with an immersion blender; then strain through a fine-mesh strainer. • Chill the ice cream base immediately until cold. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

110

Brown Butter Ice Cream Ingredients

Metric

US

Whole Milk

960 g

1 qt

Granulated Sugar

170 g

6 oz

Powdered Glucose

52 g

1.8 oz

Light Brown Sugar

35 g

1.2 oz

Ice Cream Stabilizer

5g

1t

Salt

¼t

¼t

Egg Yolks

120 g

6 each

Milk Powder

75 g

2.7 oz

Brown Butter

93 g

3.3 oz

1.5 kg

3 lb 4.9 oz

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk. • Combine the sugars, glucose, stabilizer, and salt. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the egg yolks and milk powder, followed by the brown butter; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

111

Butter Popcorn Ice Cream Ingredients

Metric

US

1.16 kg

2 lb 8.9 oz

70 g

2.5 oz

Popcorn Milk

950 g

1 qt

Granulated Sugar

205 g

7.2 oz

Powdered Glucose

52 g

1.8 oz

Ice Cream Stabilizer

5g

1t

Egg Yolks

120 g

6 each

Milk Powder

75 g

2.7 oz

Butter (melted)

93 g

3.3 oz

Total Weight:

1.5 kg

3 lb 4.9 oz

Popcorn Milk: Whole Milk Movie Theater Popcorn (popped)

Butter Popcorn Ice Cream:

Popcorn Milk Procedure: • Place the milk and popcorn in a blender and stir together until well combined. • Allow the mixture to steep for 15 minutes, then blend until smooth. • Strain the popcorn milk through a fine-mesh strainer. Butter Popcorn Ice Cream Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the popcorn milk. • Combine the sugar, glucose, and stabilizer.

112

• When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the egg yolks and milk powder, followed by the melted butter; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

113

Chestnut Ice Cream Ingredients

Metric

US

Whole Milk

560 g

1 lb 3.8 oz

Heavy Cream

175 g

6.2 oz

Dark Rum or Armagnac

10 g

2t

Granulated Sugar

85 g

3 oz

Powdered Glucose

55 g

1.9 oz

Ice Cream Stabilizer

5g

1t

Salt

Pinch

Pinch

Milk Powder

55 g

1.9 oz

Boiron Chestnut & Vanilla Puree

550 g

1 lb 3.4 oz

Total Weight:

1.5 kg

3 lb 4.9 oz

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk, cream, and choice of alcohol. • Combine the granulated sugar, glucose, stabilizer and salt. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold; then blend in the chestnut puree. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

114

Coconut Ice Cream Ingredients

Metric

US

Whole Milk

621 g

1 lb 5.9 oz

Heavy Cream

105 g

3.7 oz

Granulated Sugar

165 g

5.8 oz

Powdered Glucose

61 g

2.2 oz

Ice Cream Stabilizer

8g

1½ t

Milk Powder

82 g

2.9 oz

Invert Sugar

38 g

1.3 oz

Coconut Puree (10% sugar)

420 g

14.8 oz

Total Weight:

1.5 kg

3 lb 4.9 oz

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the granulated sugar, glucose, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder and invert sugar; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold; then blend in the coconut puree. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

115

Coffee-Cardamom Ice Cream Ingredients

Metric

US

Coffee Beans

90 g

3.2 oz

Whole Milk

834 g

1 lb 13.4 oz

Heavy Cream

278 g

9.8 oz

18 g

0.6 oz

½ each

½ each

32 g

1.1 oz

5g

1t

Invert Sugar

22 g

0.8 oz

Granulated Sugar

190 g

6.7 oz

Egg Yolks

140 g

7 each

1.5 kg

3 lb 4.9 oz

Cardamom Pods (crushed) Vanilla Bean (split & scraped) Granulated Sugar Ice Cream Stabilizer

Total Weight:

Procedure: • Lightly roast the coffee beans until fragrant, then coarsely grind in a food processor. • In a saucepan, bring the milk, cream, coffee beans, cardamom pods, and vanilla bean to a scald. Set aside to infuse until cool. • Strain the infused milk through a fine-mesh strainer; then rescale to the original weight with additional milk. • Combine the first weight of granulated sugar and stabilizer. • In a saucepan, heat the coffee-cardamom milk until warm. • Whisk in the sugar/stabilizer mixture, followed by the invert sugar. • Meanwhile, whisk together the second weight of sugar and egg yolks. Add the egg yolk mixture to the warm milk mixture. Stir with a whisk and heat to 185°F (85°C). • Chill the ice cream base immediately until cold and allow to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

116

Dulcey Ice Cream Metric

US

900 g

1 lb 15.7 oz

Invert Sugar

40 g

1.4 oz

Granulated Sugar

36 g

1.3 oz

Ice Cream Stabilizer

5g

1t

Salt

¼t

¼t

Egg Yolks

140 g

7 each

Granulated Sugar

70 g

2.5 oz

Light Brown Sugar

70 g

2.5 oz

Milk Powder

22 g

0.8 oz

Valrhona Blonde Dulcey Chocoolate (32%)

215 g

7.6 oz

1.5 kg

3 lb 4.9 oz

Ingredients Whole Milk

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and invert sugar. • Combine the first weight of granulated sugar, stabilizer, and salt. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • Whisk the egg yolks and second weight of sugars together. At 140°F (60°C), whisk in the milk powder and egg yolk mixture; then heat to 185°F (85°C). • Add the chocolate and blend with an immersion blender until homogenous. • Strain the ice cream base through a fine-mesh strainer. • Chill the base immediately until cold and allow to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

117

Ginger Ice Cream Ingredients

Metric

US

Ginger (fresh)

125 g

4.4 oz

Granulated Sugar (divided)

110 g

3.9 oz

8g

1½ t

Water

725 g

1 lb 9.5 oz

Heavy Cream

255 g

9 oz

Dextrose

225 g

7.9 oz

Milk Powder

135 g

4.8 oz

Powdered Glucose

30 g

1 oz

1.5 kg

3 lb 4.9 oz

Ice Cream Stabilizer

Total Weight:

Procedure: • Peel the ginger and slice into thin medallions. • Place the ginger in a saucepan and completely cover with cold water. Bring to a boil, then strain. • Repeat this process 2 more times, using fresh cold water each time. • Process the blanched ginger with the majority of the sugar in a food processor. • Combine the balance of the sugar with the stabilizer. • In a saucepan large enough to accommodate the entire recipe, combine the water and cream. • Combine the dextrose, milk powder, and glucose. • Heat the water and cream until warm, about 105ºF (40ºC); then whisk in the ginger /sugar mixture followed by the sugar/stabilizer mixture. • At 140ºF (60ºC), whisk in the dextrose, milk powder, and glucose mixture; heat to 185ºF (85ºC). • Strain the ice cream base through a fine-mesh strainer, pressing on the solids. • Chill the base immediately until cold and allow to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

118

Honey-Thyme Ice Cream Metric

US

Whole Milk

900 g

1 lb 15.7 oz

Heavy Cream

145 g

5.1 oz

Powdered Glucose

30 g

1 oz

Ice Cream Stabilizer

5g

1t

Salt

1/ 8

Milk Powder

23 g

0.8 oz

Wildflower Honey

250 g

8.8 oz

Egg Yolks (whisked)

120 g

6 each

Butter (melted)

60 g

2.1 oz

5g

2T

1.5 kg

3 lb 4.9 oz

Ingredients

Thyme (fresh)

Total Weight:

t

1/ 8

t

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the glucose, stabilizer, and salt. • When the milk reaches 105°F (40°C), whisk in the glucose mixture. • At 140°F (60°C), whisk in the milk powder, followed by the honey, egg yolks, melted butter, and thyme; then heat to 185°F (85°C). • Chill the ice cream base with the thyme immediately until cold. • Strain the base through a fine-mesh strainer and allow to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

119

Honey-Masala Ice Cream Ingredients

Metric

US

Cinnamon Sticks (broken)

5 each

5 each

Cardamom Pods

4 each

4 each

Black Cardamom Pods

3 each

3 each

Whole Cloves

2 each

2 each

Whole Nutmeg (crushed)

1 each

1 each

Ginger (ground)

8g

8g

Fennel Seeds

4g

4g

Coriander Seeds

2g

2g

Cayenne Pepper

¼t

¼t

Whole Milk

900 g

1 lb 15.7 oz

Heavy Cream

145 g

5.1 oz

Powdered Glucose

30 g

1 oz

Masala Spice Blend

6g

1T

Ice Cream Stabilizer

5g

1t

Salt

1/ 8

Milk Powder

23 g

0.8 oz

Honey

250 g

8.8 oz

Egg Yolks (whisked)

120 g

6 each

Butter (melted)

60 g

2.1 oz

Total Weight:

1.5 kg

3 lb 4.9 oz

Masala Spice Blend:

Honey Ice Cream Base:

120

t

1/ 8

t

Masala Spice Blend Procedure: • Heat a sauté pan over medium heat. Add all of the spices except the ginger and cayenne pepper. Lightly toast, shaking the pan from time to time, until fragrant (about 1-2 minutes). • Grind all of the spices, including the ginger and cayenne, in a spice grinder until very fine. • Store in an airtight container for up to 3 months. Honey-Masala Ice Cream Base: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the glucose, masala spice blend, stabilizer, and salt. • When the milk reaches 105°F (40°C), whisk in the glucose mixture. • At 140°F (60°C), whisk in the milk powder, followed by the honey, egg yolks, and melted butter; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold. • Strain the base through a fine-mesh strainer and allow to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine. Chef’s Notes: • This garam masala recipe is a custom blend based on northern versions, which contain larger proportions of sweet, warming spices such as cinnamon, cardamom, nutmeg, and cloves. Most garam masalas reflect the preferences and tastes of the chef. Feel free to use this blend as a base recipe for you to customize to suit your own preference.

121

Lemon Ice Cream Metric

US

Whole Milk

585 g

1 lb 4.6 oz

Heavy Cream

110 g

3.9 oz

Dextrose

225 g

7.9 oz

95 g

3.4 oz

Ice Cream Stabilizer

8g

1½ t

Lemon Zest

3g

½ each

Milk Powder

95 g

3.4 oz

Lemon Juice (fresh)

375 g

13.2 oz

1.5 kg

3 lb 4.9 oz

Ingredients

Granulated Sugar

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the dextrose, sugar, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture followed by the lemon zest. • At 140°F (60°C), whisk in the milk powder; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender and strain through a fine-mesh strainer. • Spin in an ice cream machine, when it’s about half-way done, add the juice to the machine and finish churning.

122

Mango Ice Cream Ingredients

Metric

US

Whole Milk

524 g

1 lb 2.7 oz

Heavy Cream

122 g

4.3 oz

Granulated Sugar

209 g

7.4 oz

Powdered Glucose

38 g

1.3 oz

Ice Cream Stabilizer

6g

1¼ t

Milk Powder

99 g

3.5 oz

Invert Sugar

52 g

1.8 oz

Mango Puree (10% sugar)

450 g

1 lb

Total Weight:

1.5 kg

3 lb 4.9 oz

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the granulated sugar, glucose, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder and invert sugar; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold; then blend in the mango puree. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

123

Maple Ice Cream Ingredients

Metric

US

Whole Milk

740 g

1 lb 10 oz

Heavy Cream

185 g

6.5 oz

Maple Sugar

68 g

2.4 oz

5g

1t

Salt

Pinch

Pinch

Pure Maple Syrup

280 g

9.9 oz

Egg Yolks

160 g

8 each

Milk Powder

75 g

2.6 oz

Pure Maple Extract

5g

1t

1.5 kg

3 lb 4.9 oz

Ice Cream Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the sugar, stabilizer, and salt. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the maple syrup, yolks, and milk powder; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold; then blend in the maple extract. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

124

Maple-Stout Ice Cream Ingredients

Metric

US

Whole Milk

520 g

1 lb 2.3 oz

Stout Beer

220 g

7.8 oz

Heavy Cream

185 g

6.5 oz

Maple Sugar

68 g

2.4 oz

5g

1t

Pure Maple Syrup

280 g

9.9 oz

Egg Yolks

160 g

8 each

Milk Powder

75 g

2.6 oz

Pure Maple Extract

5g

1t

1.5 kg

3 lb 4.9 oz

Ice Cream Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk, stout, and cream. • Combine the maple sugar and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • Whisk the maple syrup and egg yolks together. • At 140°F (60°C), whisk in the milk powder and maple syrup mixture; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold; then blend in the maple extract. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

125

Milk Chocolate Ice Cream Ingredients

Metric

US

Water

634 g

1 lb 6.4 oz

Whole Milk

158 g

5.6 oz

Granulated Sugar

75 g

2.6 oz

Ice Cream Stabilizer

6g

1¼ t

Salt

¼t

¼t

Invert Sugar

245 g

8.6 oz

Milk Powder

65 g

2.3 oz

Egg Yolks

40 g

2 each

Valrhona Jivara 40%

280 g

9.9 oz

Total Weight:

1.5 kg

3 lb 4.9 oz

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water and milk. • Combine the granulated sugar, stabilizer, and salt. • When the water reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, milk powder, and egg yolks; then heat to 185°F (85°C). • When the temperature reaches 185°F (85°C), blend in the chocolate with an immersion blender until smooth. • Chill the ice cream base immediately until cold and allow to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine. Chef’s Notes: • It is important to use 40% milk chocolate couverture for this recipe.

126

Mint Ice Cream Ingredients

Metric

US

Whole Milk

865 g

1 lb 14.5 oz

Heavy Cream

260 g

9.2 oz

Granulated Sugar

170 g

6 oz

Powdered Glucose

17 g

0.6 oz

Ice Cream Stabilizer

6g

1¼ t

Milk Powder

86 g

3 oz

Invert Sugar

35 g

1.2 oz

Mint Leaves (fresh)

86 g

3 oz

1.5 kg

3 lb 4.9 oz

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the granulated sugar, glucose, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder and invert sugar; then bring the mixture to a boil. • Add the mint leaves and let infuse for 5 minutes. • Strain the ice cream base through a fine-mesh strainer reserving the mint leaves. Chill over an ice bath. • Place the reserved mint leaves in a blender with enough of the ice cream base to blend the mint into a smooth puree. • Combine the puree with the chilled ice cream base and allow to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

127

Paris Tea Ice Cream Metric

US

Whole Milk

822 g

1 lb 13 oz

Heavy Cream

274 g

9.7 oz

14 g

0.5 oz

164 g

5.8 oz

Ice Cream Stabilizer

5g

1t

Milk Powder

14 g

0.5 oz

Egg Yolks

110 g

6 each

Granulated Sugar

110 g

3.9 oz

Salt

Pinch

Pinch

1.5 kg

3 lb 4.9 oz

Ingredients

Paris Tea (Harney & Sons)

Granulated Sugar

Total Weight:

Procedure: • In a saucepan, bring the milk and cream to a boil. Add the tea and let infuse for 45 minutes. • Strain the tea milk, pressing on the solids to extract as much of the milk as possible. • In a saucepan large enough to accommodate the entire recipe, heat the tea milk until warm. • Meanwhile, combine the first weight of sugar and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar/stabilizer mixture. • Whisk the egg yolks, second weight of sugar, and salt until light. • At 140°F (60°C), whisk in the milk powder to dissolve.

• Temper the hot milk into the egg yolk mixture. Bring everything back to the pan; then heat to 185°F (85°C). • Strain the ice cream base through a fine-mesh strainer and allow to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

128

Passion Fruit Ice Cream Ingredients

Metric

US

Whole Milk

720 g

1 lb 9.4 oz

Heavy Cream

180 g

6.4 oz

Granulated Sugar

150 g

5.3 oz

Powdered Glucose

30 g

1 oz

Ice Cream Stabilizer

6g

1¼ t

Milk Powder

67 g

2.4 oz

Invert Sugar

60 g

2.1 oz

Passion Fruit Puree (10% Sugar)

286 g

10 oz

Total Weight:

1.5 kg

3 lb 4.9 oz

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the granulated sugar, glucose, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder and invert sugar; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold; then blend in the passion fruit puree. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

129

Peach Ice Cream Ingredients

Metric

US

Whole Milk

300 g

10.6 oz

Heavy Cream

135 g

4.8 oz

Granulated Sugar

173 g

6.1 oz

Powdered Glucose

59 g

2 oz

Ice Cream Stabilizer

6g

1¼ t

Milk Powder

104 g

3.7 oz

Invert Sugar

31 g

1.1 oz

Peach Puree (10% sugar)

692 g

1 lb 8.4 oz

Total Weight:

1.5 kg

3 lb 4.9 oz

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the granulated sugar, glucose, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder and invert sugar; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold; then blend in the peach puree. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

130

Peanut Butter Ice Cream Metric

US

Water

450 g

15.9 oz

Whole Milk

365 g

12.9 oz

90 g

3.2 oz

Ice Cream Stabilizer

8g

1½ t

Salt

¼t

¼t

Milk Powder

90 g

3.2 oz

Invert Sugar

315 g

11.1 oz

Egg Yolks

30 g

1 oz

Creamy Peanut Butter

180 g

6.3 oz

1.5 kg

3 lb 4.9 oz

Ingredients

Granulated Sugar

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water and milk. • Combine the granulated sugar, stabilizer, and salt. • When the water and milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder, followed by the invert sugar and egg yolks; then heat to 185°F (85°C). • Blend in the peanut butter with an immersion blender and strain through a fine-mesh strainer. • Chill the ice cream base immediately until cold. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

131

Raspberry Ice Cream Ingredients

Metric

US

Whole Milk

450 g

1 lb

Heavy Cream

115 g

4 oz

Granulated Sugar

135 g

4.8 oz

Powdered Glucose

45 g

1.6 oz

Ice Cream Stabilizer

8g

1½ t

Milk Powder

90 g

3.2 oz

Invert Sugar

60 g

2.1 oz

Raspberry Puree (10% sugar)

600 g

1 lb 4.2 oz

Total Weight:

1.5 kg

3 lb 4.9 oz

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the granulated sugar, glucose, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder and invert sugar; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold, then blend in the raspberry puree. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

132

Red Wine Ice Cream Metric

US

Whole Milk

500 g

1 lb 1.6 oz

Heavy Cream

210 g

7.4 oz

Powdered Glucose

140 g

5 oz

Granulated Sugar

93 g

3.3 oz

Ice Cream Stabilizer

6g

1¼ t

Granulated Sugar

80 g

2.8 oz

Egg Yolks

80 g

4 each

Milk Powder

90 g

3.2 oz

Red Wine (cold)

308 g

10.9 oz

Total Weight:

1.5 kg

3 lb 4.9 oz

Ingredients

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and cream. • Combine the glucose, first weight of sugar, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • Whisk the egg yolks and second weight of sugar together. • At 140°F (60°C), whisk in the milk powder and egg yolk mixture; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold and allow to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine. • Pour the cold wine into the ice cream machine at the beginning of the spinning process. Chef’s Notes: • Fruit forward New World red wines like Merlot, Cabernet Sauvignon, Malbec, Zinfandel and Syrah work best for this recipe. You can infuse orange & lemon zest, vanilla beans, cinnamon sticks, peppercorns, or other spices as desired.

133

Rum Ice Cream Ingredients

Metric

US

Whole Milk

634 g

1 lb 6.4 oz

Heavy Cream

412 g

14.5 oz

Dark Rum

55 g

1.9 oz

Granulated Sugar

100 g

3.5 oz

6g

1¼ t

Egg Yolks

120 g

6 each

Granulated Sugar

70 g

2.5 oz

Milk Powder

49 g

1.7 oz

Dark Rum

63 g

2.2 oz

1.5 kg

3 lb 4.9 oz

Ice Cream Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk, cream, and first weight of rum. • Combine the first weight of sugar and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • Whisk the egg yolks and second weight of sugar together. • At 140°F (60°C), whisk in the milk powder and egg yolk mixture; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold; then blend in the second weight of rum. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

134

Sour Cream Ice Cream Ingredients

Metric

US

Whole Milk

355 g

12.5 oz

Dextrose

230 g

8.1 oz

Granulated Sugar

110 g

3.9 oz

8g

1½ t

Milk Powder

50 g

1.8 oz

Sour Cream

750 g

1 lb 10.4 oz

1.5 kg

3 lb 4.9 oz

Ice Cream Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk. • Combine the dextrose, sugar, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the in the milk powder; then heat to 185°F (85°C). • Blend in the sour cream with an immersion blender; then strain through a fine-mesh strainer. • Chill the ice cream base immediately until cold. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

135

Stout Ice Cream Ingredients

Metric

US

Stout Beer

500 g

1 lb 1.6 oz

Whole Milk

250 g

8.8 oz

Heavy Cream

250 g

8.8 oz

20 g

0.7 oz

6g

1¼ t

Egg Yolks

240 g

12 each

Granulated Sugar

175 g

6.2 oz

Milk Powder

90 g

3.2 oz

Honey

30 g

1 oz

1.5 kg

3 lb 4.9 oz

Granulated Sugar Ice Cream Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the stout, milk, and cream. • Combine the first weight of sugar and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • Whisk the egg yolks and second weight of sugar together. At 140°F (60°C), whisk in the milk powder, honey, and egg yolk mixture; then heat to 185°F (85°C). • Chill the ice cream base immediately until cold. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

136

Sweet Corn-Mascarpone Ice Cream Metric

US

Whole Milk

850 g

1 ib 14 oz

Dextrose

205 g

7.2 oz

Milk Powder

65 g

2.3 oz

Invert Sugar

40 g

1.4 oz

4 each

4 each

Granulated Sugar

75 g

2.6 oz

Ice Cream Stabilizer

6g

1¼ t

Salt

1/ 8

1/ 8

Ingredients

Sweet Corn (shaved, cobs reserved)

t

t

Mascarpone

260 g

9.2 oz

Total Weight:

1.5 kg

3 lb 4.9 oz

Procedure: • Place the milk in a saucepan large enough to accommodate the entire recipe. • Heat the milk to 140°F (60°C); then whisk in the dextrose, milk powder, and invert sugar. • Bring to a boil along with the corn kernels and shaved cobs. Set aside to infuse for 1 hour. • Remove the cobs with tongs and puree the mixture in a blender until smooth. • Heat until warm, 105°F (40°C); whisk in the sugar mixed well with the stabilizer and salt. • Stir with a whisk and heat to 185°F (85°C). • Blend in the mascarpone with an immersion blender and strain the ice cream base through a fine-mesh strainer, pressing on the solids. • Chill the base immediately until cold and allow to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

137

Turmeric Ice Cream Ingredients

Metric

US

Fresh Turmeric

150 g

5.3 oz

Fresh Ginger

25 g

0.9 oz

Granulated Sugar (divided)

110 g

3.9 oz

8g

1½ t

Water

725 g

1 lb 9.5 oz

Heavy Cream

255 g

9 oz

Cardamom Pods (crushed)

6 each

6 each

Cinnamon Sticks

3 each

3 each

Black Peppercorns

3 each

3 each

Dextrose

225 g

7.9 oz

Milk Powder

135 g

4.8 oz

Powdered Glucose

30 g

1 oz

1.5 kg

3 lb 4.9 oz

Ice Cream Stabilizer

Total Weight:

Procedure: • Peel the turmeric and ginger; slice into thin medallions. • Place the turmeric and ginger medallions in a saucepan and completely cover with cold water. Bring the mixture to a boil; then strain. • Process the blanched turmeric and ginger with the majority of the sugar in a food processor. • Combine the balance of the sugar with the stabilizer. • Combine the dextrose, milk powder, and glucose.

138

• In a saucepan large enough to accommodate the entire recipe, combine the water, cream, cardamom, cinnamon, and peppercorns. • Heat the water and cream mixture until warm, about 105°F (40°C); then whisk in the ground turmeric-ginger/sugar mixture followed by the sugar/stabilizer mixture. • At 140°F (60°C), whisk in the dextrose, milk powder, and glucose mixture; heat to 185°F (85°C). • Allow the mixture to steep for 30 minutes; then strain through a fine-mesh strainer, pressing on the solids. • Chill the ice cream base immediately until cold. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

139

White Chocolate Ice Cream Ingredients

Metric

US

900 g

1 lb 15.7 oz

Honey

40 g

1.4 oz

Granulated Sugar

36 g

1.3 oz

5g

1t

Salt

Pinch

Pinch

Egg Yolks

140 g

7 each

Granulated Sugar

140 g

4.9 oz

Milk Powder

22 g

0.8 oz

White Chocolate (35%)

215 g

7.6 oz

1.5 kg

3 lb 4.9 oz

Whole Milk

Ice Cream Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk and honey. • Combine the first weight of sugar, stabilizer, and salt. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • Whisk the egg yolks and second weight of sugar together. At 140°F (60°C), whisk in the milk powder and egg yolk mixture; then heat to 185°F (85°C). • Add the white chocolate to the hot ice cream base and blend with an immersion blender until homogenous. • Strain through a fine-mesh strainer. • Chill the ice cream base immediately until cold. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

140

White Chocolate-Rhubarb Ice Cream Ingredients

Metric

US

Whole Milk

454 g

1 lb

Granulated Sugar

227 g

8 oz

Powdered Glucose

66 g

2.3 oz

Ice Cream Stabilizer

6g

1¼ t

White Chocolate

105 g

3.7 oz

Invert Sugar

80 g

2.8 oz

Milk Powder

16 g

0.6 oz

Orange Zest

4g

½ each

535 g

1 lb 2.9 oz

10 g

2t

1.5 kg

3 lb 4.9 oz

Rhubarb Puree (10% sugar) Grenadine

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the milk. • Combine the the granulated sugar, glucose, and stabilizer. • When the milk reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the chocolate, invert sugar, milk powder, and orange zest; then heat to 185°F (85°C). • Strain through a fine-mesh strainer. • Chill the ice cream base immediately until cold; then blend in the rhubarb puree and grenadine. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

141

Vanilla Frozen Yogurt Ingredients

Metric

US

Heavy Cream

468 g

1 lb 0.5 oz

Vanilla Bean (split & scraped)

1 each

1 each

Granulated Sugar

180 g

6.3 oz

Powdered Glucose

65 g

2.3 oz

Ice Cream Stabilizer

5g

1t

Milk Powder

108 g

3.8 oz

Yogurt

638 g

1 lb 6.5 oz

Lemon Juice

1 each

1 each

Total Weight:

1.5 kg

3 lb 4.9 oz

Procedure: • In a saucepan, heat the heavy cream and vanilla bean. • Combine the sugar, glucose, and stabilizer. • When the cream reaches 105°F (40°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the milk powder in several additions; then heat to 185°F (85°C). • Strain the mixture through a fine-mesh strainer and chill the ice cream base over an ice bath until cold. • Blend in the yogurt and lemon juice with an immersion blender until smooth. • Allow the base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

142

chapter

144

Apricot Sorbet

145

Banana Sorbet

146

Black Currant Sorbet

147

Blackberry Sorbet

148

Blood Orange Sorbet

149

Blueberry Sorbet

150

Champagne-Vanilla Sorbet

151

Coconut Sorbet

152

Green Apple Sorbet

153

Guava Sorbet

154

Kalamansi Sorbet

155

Limoncello Sorbet

156

Lychee Sorbet

157

Mandarin Orange Sorbet

158

Mojito Sorbet

159

Papaya Sorbet

160

Passion Fruit Sorbet

161

Pear Sorbet

162

Pear-Ginger Sorbet

163

Pineapple Sorbet

164

Pink Grapefruit Sorbet

165

Rhubarb Sorbet

166

Strawberry Sorbet

167

White Peach Sorbet

168

143

5

Sorbets

Apple Cider Sorbet

Apple Cider Sorbet Ingredients

Metric

US

Apple Cider

240 g

8.5 oz

Granulated Sugar

185 g

6.5 oz

Powdered Glucose

100 g

3.5 oz

8g

2t

Apple Cider

800 g

1 lb 12.2 oz

Green Apple Puree (10% sugar)

200 g

7 oz

1.53 kg

3 lb 6 oz

Sorbet Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the first weight of apple cider to 140°F (60°C). • Combine the granulated sugar, glucose, and stabilizer. Whisk the sugar mixture into the warm apple cider and heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the second weight of apple cider and green apple puree. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

144

Apricot Sorbet Ingredients

Metric

US

Water

515 g

1 lb 2.2 oz

Granulated Sugar

193 g

6.8 oz

Powdered Glucose

80 g

2.8 oz

8g

2t

Invert Sugar

33 g

1.2 oz

Apricot Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lemon Juice

15 g

0.5 oz

1.844 kg

4 lb 1 oz

Sorbet Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the apricot puree and lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

145

Banana Sorbet Ingredients

Metric

US

Water

1.19 kg

2 lb 10 oz

Granulated Sugar

420 g

14.8 oz

Powdered Glucose

125 g

4.4 oz

Sorbet Stabilizer

13 g

1 T, ¼ t

Invert Sugar

15 g

0.5 oz

Banana Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lemon Juice

15 g

0.5 oz

2.778 kg

6 lb 2 oz

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the banana puree and lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

146

Black Currant Sorbet Ingredients

Metric

US

Water

1.275 kg

2 lb 13 oz

Granulated Sugar

445 g

15.7 oz

Powdered Glucose

130 g

4.6 oz

Sorbet Stabilizer

13 g

1 T, ¼ t

Invert Sugar

20 g

0.7 oz

Black Currant Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lemon Juice

10 g

2t

2.893 kg

6 lb 6 oz

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the black currant puree and lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

147

Blackberry Sorbet Ingredients

Metric

US

Water

525 g

1 lb 2.5 oz

Granulated Sugar

183 g

6.5 oz

Powdered Glucose

85 g

3 oz

8g

2t

Invert Sugar

33 g

1.2 oz

Blackberry Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lemon Juice

15 g

0.5 oz

1.849 kg

4 lb 1.2 oz

Sorbet Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the blackberry puree and lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

148

Blood Orange Sorbet Ingredients

Metric

US

Water

505 g

1 lb 1.8 oz

Granulated Sugar

188 g

6.6 oz

Powdered Glucose

100 g

3.5 oz

8g

2t

Invert Sugar

25 g

0.9 oz

Blood Orange Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lemon Juice

10 g

2t

1.836 kg

4 lb 0.8 oz

Sorbet Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the blood orange puree and lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

149

Blueberry Sorbet Ingredients

Metric

US

Water

615 g

1 lb 5.7 oz

Granulated Sugar

250 g

8.8 oz

90 g

3.2 oz

9g

2¼ t

Invert Sugar

36 g

1.3 oz

Blueberry Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lemon Juice

15 g

0.5 oz

2.015 kg

4 lb 7 oz

Powdered Glucose Sorbet Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the blueberry puree and lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

150

Champagne-Vanilla Sorbet Ingredients

Metric

US

Water

475 g

1 lb 0.7 oz

Vanilla Bean (split & scraped)

1 each

1 each

Granulated Sugar

325 g

11.5 oz

Powdered Glucose

275 g

9.7 oz

8g

2t

188 g

6.6 oz

15 g

0.5 oz

750 g

1 lb 4 oz

2.036 kg

4 lb 7.8 oz

Sorbet Stabilizer

White Peach Puree (10% sugar) Lemon Juice

Champagne (chilled)

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water and vanilla bean. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture, then heat to 185°F (85°C). • Chill the syrup immediately until cold, remove the vanilla bean, then blend in the peach puree and lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine. • Weigh the champagne, previously chilled in the refrigerator, and pour into the ice cream machine at the beginning of the spinning process.

151

Coconut Sorbet Ingredients

Metric

US

Water

990 g

2 lb 2.9 oz

Granulated Sugar

341 g

12 oz

Powdered Glucose

115 g

4.1 oz

Sorbet Stabilizer

11 g

2¾ t

Invert Sugar

40 g

1.4 oz

Coconut Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lime Juice

10 g

2t

2.507 kg

5 lb 8.4 oz

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the coconut puree and lime juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

152

Green Apple Sorbet Ingredients

Metric

US

Water

645 g

1 lb 6.7 oz

Granulated Sugar

218 g

7.7 oz

Powdered Glucose

90 g

3.2 oz

9g

2¼ t

Invert Sugar

30 g

1 oz

Green Apple Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lemon Juice

10 g

2t

Total Weight:

2 kg

4 lb 6.5 oz

Sorbet Stabilizer

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the apple puree and lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

153

Guava Sorbet Ingredients

Metric

US

Water

605 g

1 lb 5.3 oz

Granulated Sugar

255 g

9 oz

90 g

3.2 oz

9g

2¼ t

Invert Sugar

30 g

1 oz

Guava Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lime Juice

15 g

0.5 oz

Grenadine

15 g

0.5 oz

2.019 kg

4 lb 7.2 oz

Powdered Glucose Sorbet Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the guava puree, lime juice, and grenadine. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

154

Kalamansi Sorbet Ingredients

Metric

US

Water

1.67 kg

3 lb 10.9 oz

Granulated Sugar

833 g

1 lb 13.4 oz

Powdered Glucose

170 g

6 oz

Sorbet Stabilizer

17 g

1 T, 1 ¼ t

Invert Sugar

20 g

0.7 oz

Kalamansi Juice

1 kg

2 lb 3.3 oz

Total Weight:

3.71 kg

8 lb 2.9 oz

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the kalamansi juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

Chef’s Notes: • Kalamansi is a small, tart citrus fruit that is prevalent in Southeast Asia, particularly the Philippines. In Asian cuisines, the juice is commonly used to make marinades, condiments, beverages, and desserts.

155

Limoncello Sorbet Ingredient

Metric

US

1.07 kg

2 lb 5.7 oz

Powdered Glucose

375 g

13.3 oz

Granulated Sugar

185 g

6.5 oz

Sorbet Stabilizer

10 g

2½ t

Lemon Juice

15 g

0.5 oz

225 g

8 oz

1.88 kg

4 lb 2.3 oz

Water

Limoncello (chilled)

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the glucose, sugar, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine. • Weigh the liquor, previously chilled in the refrigerator, and pour into the ice cream machine at the beginning of the spinning process. Chef’s Notes: • This recipe is good for liquors with an approximate ABV of 25%. Marc de Champagne, Orujo, grappa, and Grand Marnier can be substituted for limoncello as long as the ABV is similar.

156

Lychee Sorbet Ingredients

Metric

US

Water

1.035 kg

2 lb 4.5 oz

Granulated Sugar

273 g

9.6 oz

Powdered Glucose

135 g

4.8 oz

Sorbet Stabilizer

11 g

2¾ t

Invert Sugar

30 g

1 oz

Lychee Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lime Juice

10 g

2t

2.494 kg

5 lb 8 oz

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the lychee puree and lime juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

157

Mandarin Orange Sorbet Ingredients

Metric

US

Water

658 g

1 lb 7.2 oz

Granulated Sugar

164 g

5.8 oz

Powdered Glucose

116 g

4.1 oz

Sorbet Stabilizer

10 g

2½ t

Invert Sugar

40 g

1.4 oz

Orange Zest

1 each

1 each

1 kg

2 lb 3.3 oz

200 g

7 oz

2.188 kg

4 lb 13.2 oz

Mandarin Orange Juice Apricot Puree (10% sugar)

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar and orange zest, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the mandarin juice and apricot puree. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender and strain through a fine-mesh strainer before spinning in an ice cream machine.

158

Mojito Sorbet Ingredients

Metric

US

Water

1.080 kg

2 lb 6 oz

Granulated Sugar

300 g

10.6 oz

Powdered Glucose

240 g

8.5 oz

Sorbet Stabilizer

10 g

2½ t

Mint Leaves (fresh)

60 g

2.1 oz

Lime Juice

227 g

8 oz

White Rum (chilled)

60 g

2.1 oz

Dark Rum (chilled)

60 g

2.1 oz

Total Weight:

2 kg

4 lb 6.5 oz

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture and bring the syrup to a boil. • Add the mint leaves and let infuse until cool. • Strain the syrup through a fine-mesh strainer and chill over an ice bath until cold. • Blend the lime juice into the chilled syrup. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine. • Weigh the rums, previously chilled in the refrigerator, and pour into the ice cream machine at the beginning of the spinning process.

159

Papaya Sorbet Ingredients

Metric

US

Water

500 g

1 lb 1.6 oz

Granulated Sugar

285 g

10 oz

Powdered Glucose

105 g

3.7 oz

9g

2¼ t

Invert Sugar

20 g

0.7 oz

Papaya Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lime Juice

15 g

0.5 oz

1.934 kg

4 lb 4.2 oz

Sorbet Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the papaya puree and lime juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

160

Passion Fruit Sorbet Ingredients

Metric

US

Water

1.115 kg

2 lb 7.3 oz

Granulated Sugar

454 g

1 lb

Powdered Glucose

125 g

4.4 oz

Sorbet Stabilizer

13 g

1 T, ¼ t

Invert Sugar

30 g

1 oz

Passion Fruit Juice

1 kg

2 lb 3.3 oz

Orange Juice

15 g

0.5 oz

2.752 kg

6 lb 1 oz

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the juices. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

161

Pear Sorbet Ingredients

Metric

US

Water

520 kg

1 lb 2.3 oz

Granulated Sugar

190 g

6.7 oz

Powdered Glucose

85 g

3 oz

8g

2t

Invert Sugar

33 g

1.2 oz

Pear Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lemon Juice

10 g

2t

1.846 kg

4 lb 1 oz

Sorbet Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the pear puree and lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

162

Pear-Ginger Sorbet Ingredients

Metric

US

Ginger (fresh)

90 g

3.2 oz

Granulated Sugar (divided)

190 g

6.7 oz

Powdered Glucose

85 g

3 oz

8g

2t

520 g

1 lb 2.3 oz

Invert Sugar

33 g

1.2 oz

Pear Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lemon Juice

10 g

2t

1.846 kg

4 lb 1 oz

Sorbet Stabilizer Water

Total Weight:

Procedure: • Peel the ginger and slice into thin medallions. Place in a saucepan and completely cover with cold water. Bring to a boil, then strain. • Repeat this process 2 more times, using fresh cold water each time. • Puree the blanched ginger with about 75% of the granulated sugar in a food processor. • Combine the rest of the granulated sugar with the glucose and stabilizer. • Heat the water until warm about 105°F (40°C), then whisk in the ginger/sugar puree, followed by the sugar/stabilizer mixture and invert sugar. • Stir with a whisk and heat to 185°F (85°C). • Strain the syrup through a fine-mesh strainer, pressing on the solids. • Chill the syrup immediately until cold, then blend in the pear puree and lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

163

Pineapple Sorbet Ingredients

Metric

US

Water

670 g

1 lb 7.6 oz

Granulated Sugar

180 g

6.4 oz

Powdered Glucose

90 g

3.2 oz

9g

2¼ t

Invert Sugar

20 g

0.7 oz

Pineapple Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lime Juice

15 g

0.5 oz

1.984 kg

4 lb 6 oz

Sorbet Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the pineapple puree and lime juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

164

Pink Grapefruit Sorbet Ingredient

Metric

US

Water

745 g

1 lb 10.3 oz

Granulated Sugar

275 g

9.7 oz

Powdered Glucose

120 g

4.2 oz

Sorbet Stabilizer

10 g

2½ t

Invert Sugar

30 g

1 oz

Pink Grapefruit Juice

1 kg

2 lb 3.3 oz

2.18 kg

4 lb 12.9 oz

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the pink grapefruit juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

165

Rhubarb Sorbet Ingredients

Metric

US

Water

490 g

1 lb 1.3 oz

Granulated Sugar

370 g

13 oz

Powdered Glucose

130 g

4.6 oz

9g

2¼ t

Invert Sugar

20 g

0.7 oz

Rhubarb Puree (10% sugar)

1 kg

2 lb 3.3 oz

Orange Juice

15 g

0.5 oz

Grenadine

15 g

0.5 oz

2.049 kg

4 lb 8.3 oz

Sorbet Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the rhubarb puree, orange juice, and grenadine. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

166

Strawberry Sorbet Ingredients

Metric

US

Water

300 g

10.6 oz

Granulated Sugar

162 g

5.7 oz

Powdered Glucose

75 g

2.7 oz

Sorbet Stabilizer

8g

2t

Invert Sugar

25 g

0.9 oz

Strawberry Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lemon Juice

15 g

0.5 oz

1.585 kg

3 lb 7.9 oz

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the syrup immediately until cold, then blend in the strawberry puree and lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

167

White Peach Sorbet Ingredients

Metric

US

Water

460 g

1 lb 0.2 oz

Granulated Sugar

247 g

8.7 oz

Powdered Glucose

85 g

3 oz

8g

2t

Invert Sugar

25 g

0.9 oz

White Peach Puree (10% sugar)

1 kg

2 lb 3.3 oz

Lemon Juice

15 g

0.5 oz

1.84 kg

4 lb 0.9 oz

Sorbet Stabilizer

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, heat the water. • Combine the granulated sugar, glucose, and stabilizer. • When the water reaches 113°F (45°C), whisk in the sugar mixture. • At 140°F (60°C), whisk in the invert sugar, then heat to 185°F (85°C). • Chill the sorbet syrup immediately until cold, then blend in the peach puree and lemon juice. • Allow the sorbet base to mature for 6 to 12 hours. • Blend with an immersion blender before spinning in an ice cream machine.

168

chapter

170

Black & Shiny Chocolate Sauce

172

Fruit Sauce

173

Fruit Puree Fluid Gel

174

Butterscotch Sauce

175

Cajeta

176

Apple Cider Caramel Sauce

177

Milk Chocolate Caramel Sauce

178

Orange Caramel Sauce

179

Sour Cream Sauce

180

Coffee Crème Anglaise

181

Pistachio Crème Anglaise

182

Vanilla Crème Anglaise

183

Amaretto Custard Foam - iSi

184

Bacon Foam - iSi

185

Banana Foam - iSi

186

Chocolate Foam - iSi

187

Cream Cheese Foam - iSi

188

Honey-Lemon Foam - iSi

189

Coffee Cream - iSi

190

Peanut Butter Cream - iSi

191

Whipped Cream - iSi

192

Yogurt Cream - iSi

193

Apple Soup

194

Elderflower Soup

195

Kalamansi Soup

196

Lychee-Watermelon Soup

197

Plum Soup

198

Raspberry-Merlot Soup with Peaches

199

Rhubarb Soup

200

169

6 Sauces, iSi Foams & Fruit Soups

Burnt Orange Sauce

Burnt Orange Sauce Ingredients

Metric

US

Whole Oranges

3 each

3 each

1.365 kg

3 lb

Heavy Cream

454 g

1 lb

Granulated Sugar

227 g

8 oz

Egg Yolks

340 g

17 each

Granulated Sugar

227 g

8 oz

Orange Liqueur

1½ t

1½ t

Vanilla Extract

½t

½t

2.7 kg

5 lb 15.2 oz

Whole Milk

Total Weight:

Procedure: • Place the whole oranges on a sheet pan and roast at 375°F (191°C) until golden brown. Allow the oranges to cool and then cut them into quarters. • In a saucepan, bring the milk and cream to a boil; add the roasted and quartered oranges. • Chill the mixture over an ice bath until cold. Cover and refrigerate overnight. • Strain the infused orange mixture, pressing on the solids to extract as much of the liquid as possible. • Re-weigh the liquid and add enough additional milk to bring the mixture back to the original total weight of 1.82 kg. • Bring the orange/milk/cream mixture and the first weight of sugar to a boil. • Whisk together the second weight of sugar and egg yolks until light.

170

• Temper approximately ⅓ of the hot orange milk mixture into the egg yolk mixture and bring everything back to the pot. • Cook the sauce over low heat, stirring continuously until well thickened. • Strain through a fine-mesh strainer and immediately chill over an ice bath to stop the cooking. • Stir in the orange liqueur and vanilla extract. Chef’s Notes: • Burnt orange sauce has a shelf life of approximately 3-5 days stored in an airtight container in the refrigerator. • We prefer Cointreau or Grand Marnier for the orange liqueur in this recipe.

171

Black & Shiny Chocolate Sauce Ingredients

Metric

US

Water

500 g

1 lb 1.6 oz

Granulated Sugar

300 g

10.6 oz

Glucose Syrup

100 g

3.5 oz

Salt

Pinch

Pinch

Black Cocoa Powder

95 g

3.4 oz

Heavy Cream

500 g

1 lb 1.6 oz

Chocolate (58-72%)

400 g

14.1 oz

1.895 kg

4 lb 2.8 oz

Total Weight:

Procedure: • In a saucepan, bring the water, sugar, glucose syrup, and salt to a boil. Whisk in the black cocoa powder and simmer for 5 minutes. • Make a ganache with the cream and chocolate. Whisk the ganache and sugar syrup mixture together until smooth. • Strain the chocolate sauce through a fine-mesh strainer. • Chill over an ice bath until cold. Chef’s Notes: • This is a dark and flavorful chocolate sauce that is meant to be used cold.

Black cocoa powder is extremely alkalized and dark as night. It will make anything it touches super dark and is the key ingredient to this truly amazing recipe. Be sure to use high-quality chocolate for best results.

172

Fruit Sauce Ingredients Fruit Puree Granulated Sugar

Xanthan Gum

Lemon or Lime Juice

Total Weight:

Metric

US

1 kg

2 lb 3.3 oz

150 g

5.3 oz

2g

1¼ t

30 g

1 oz

1.18 kg

2 lb 9.6 oz

Procedure: • In a saucepan, bring the fruit puree and sugar to a boil. • Blend in the xanthan gum with an immersion blender until smooth and homogenous. • Blend in the lemon or lime juice. • Chill the sauce over an ice bath until cold. Chef’s Note: • Feel free to adjust the sugar and xanthan gum amounts based upon the sugar density and relative viscosity of the chosen fruit puree to be used for any given application.

173

Fruit Puree Fluid Gel Metric

US

200 g

7 oz

Fruit Puree or Juice

1 kg

2 lb 3.3 oz

Lemon or Lime Juice

30 g

1 oz

Pinch

Pinch

10 g

2T

1.2 kg

2 lb 10.3 oz

Ingredients Simple Syrup 1:1

Salt Agar Agar (.8% to 1% of total fluid weight)

Total Weight:

Procedure: • Add the simple syrup to the fruit puree or juice until the desired level of sweetness is reached. The weight of the simple syrup in the recipe is just a guideline; you will need more or less depending on the sweetness of the fruit puree or juice. • Adjust the acidity with lemon or lime juice to taste. • Round out the flavor with a small pinch of salt if desired. • Weigh the mixture and calculate the required amount of agar agar needed by using .8%-1% of the total weight. Use less agar for thicker purees and more for watery purees or juice. • Place the sweetened puree in a saucepan, sprinkle the agar agar over the puree, and bring the mixture to a boil while whisking rapidly. • Boil for 10 seconds to fully activate the agar agar. • Pour the mixture into a shallow hotel pan and chill to set. • When fully set, puree the mixture in a food processor until smooth. Chef’s Notes: • For hi-acid fruit purees/juices like lemon, lime, passion fruit, kalamansi, etc., use a mix of 1:1 water and juice and omit the lemon/lime juice.

174

Butterscotch Sauce Ingredients

Metric

US

Light Brown Sugar

454 g

1 lb

Dark Brown Sugar

454 g

1 lb

Butter

290 g

10.2 oz

Vanilla Bean (split & scraped)

1 each

1 each

Heavy Cream

1.16 kg

2 lb 8.9 oz

Salt

10 g

2t

Scotch, Bourbon or Rum

8g

1½ t

1.9 kg

4 lb 3 oz

Total Weight:

Procedure: • In a saucepan, combine the sugars and butter over medium heat and cook until the sugar is dissolved. Increase the heat to medium-high and add the vanilla bean. • Whisk in the cream in several additions and then bring the mixture to a simmer. • Reduce the mixture, whisking periodically, for about 6 -10 minutes. • Remove from the heat and add the salt and alcohol. • Strain through a fine-mesh strainer and chill over an ice bath until cold. Chef’s Notes: • Reduce the sauce more or less to achieve your desired final consistency. • Butterscotch sauce will keep in the refrigerator for up to 3 months or more. • Feel free to adjust the salinity and alcohol levels to taste.

175

Cajeta Ingredients

Metric

US

Water

15 g

1T

Baking Soda

3g

½t

Goat Milk

1 kg

2 lb 3.3 oz

175 g

6.2 oz

Cinnamon Stick (2-inch piece)

1 each

1 each

Salt

Pinch

Pinch

½t

½t

368 g

13 oz

Granulated Sugar

Vanilla Extract

Total Weight:

Procedure: • In a small bowl, combine the water and baking soda and whisk to dissolve. • In a medium saucepan, combine the milk, sugar, cinnamon stick and salt. Set over medium heat and stir regularly until the milk comes to a simmer and the sugar is dissolved. • Remove from the heat and stir in the dissolved baking soda. When the bubbles subside, return the pan to the heat. • Simmer, stirring regularly, until the mixture turns light golden brown (about 45-60 minutes); stir more frequently as the cajeta thickens to prevent scorching. • To test for doneness, the cajeta should form a “trail” that remains open for 1 second when a spatula is scraped across the bottom of the pan. Additionally, place a couple of drops on a cold plate, when cool, the cajeta should be the consistency of a medium-thick caramel sauce. If it seems over-reduced, stir in a touch of water until the proper consistency is reached. • Remove from the heat and stir in the vanilla extract. • Strain through a fine-mesh strainer and allow to cool. • Cajeta can be refrigerated for up to 2 months in an airtight container.

176

Apple Cider Caramel Sauce Metric

US

Granulated Sugar

920 g

2 lb 0.4 oz

Water

300 g

10.6 oz

Glucose Syrup

150 g

5.3 oz

Apple Cider

475 g

1 lb 0.7 oz

Butter

227 g

8 oz

½t

½t

1.7 kg

4 lb 6.5 oz

Ingredients

Salt

Total Weight:

Procedure: • Make an amber caramel with the sugar, water, and glucose syrup. • Meanwhile, heat the apple cider, butter, and salt until the butter melts. • Whisk the cider mixture into the caramel in several additions until emulsified.

177

Milk Chocolate Caramel Sauce Metric

US

200 g

7 oz

Water

60 g

2 oz

Glucose Syrup

140 g

5 oz

Heavy Cream (warm)

540 g

1 lb 3 oz

Vanilla Bean (spilt & scraped)

1 each

1 each

Salt

¼t

¼t

Butter

30 g

1 oz

Milk Chocolate

110 g

3.9 oz

Total Weight:

1.02 kg

2 lb 4 oz

Ingredients Granulated Sugar

Procedure: • In a saucepan, combine the sugar and water and bring to a boil over medium heat. • Add the glucose and cook over medium-high heat until a medium caramel is achieved. • Meanwhile, bring the cream, vanilla bean, and salt to a scald. • Remove from the heat and whisk in the butter. • Gradually whisk in the hot cream in several additions to maintain an emulsion. • Add the milk chocolate and whisk until homogenous. • Strain the caramel sauce through a fine-mesh strainer.

178

Orange Caramel Sauce Ingredients

Metric

US

Granulated Sugar

690 g

1 lb 8.3 oz

Water

227 g

8 oz

Orange Juice

410 g

14.5 oz

½ each

½ each

1 each

1 each

Orange Liqueur

60 g

2.1 oz

Total Weight:

1.16 kg

2 lb 8.9 oz

Vanilla Bean (split & scraped)

Orange Zest

Procedure: • Make an amber caramel with the sugar and water. • Meanwhile, bring the orange juice and vanilla bean to a scald. • Deglaze the caramel with the hot orange juice and whisk until emulsified. • Whisk in the orange zest and liqueur. • Strain the caramel sauce through a fine-mesh strainer. Chef’s Notes: • This sauce is wonderful served over ice cream, cakes, bread puddings, and fresh or cooked fruit. Use at room temperature or warm.

179

Sou r Cream Sauce Ingredients

Metric

US

Sour Cream

1.3 kg

2 lb 13.9 oz

Powdered Sugar

200 g

7 oz

Buttermilk

150 g

5.3 oz

Orange Juice

1 each

1 each

Lemon Juice

1 each

1 each

Orange Zest

½ each

½ each

Lemon Zest

½ each

½ each

Vanilla Bean (seeds)

½ each

½ each

Total Weight:

1.7 kg

3 lb 12 oz

Procedure: • Whisk all of the ingredients together until smooth. • Keep refrigerated. Chef’s Notes: • Adjust the consistency by adding more or less buttermilk to taste.

180

Coffee Crème Anglaise Metric

US

Whole Milk

500 g

1 lb 1.6 oz

Heavy Cream

500 g

1 lb 1.6 oz

Granulated Sugar (divided)

200 g

7 oz

Egg Yolks

200 g

10 each

Salt

Pinch

Pinch

Coffee Extract

15 g

0.5 oz

Total Weight

1.4 kg

3 lb 1.4 oz

Ingredients

• In a saucepan, bring the milk, cream, and ½ of the sugar to a boil. Procedure:

• Whisk together the other ½ of the sugar, egg yolks, and salt until light.

• Temper approximately ⅓ of the hot milk mixture into the egg yolk mixture and bring everything back to the pan.

• Cook the sauce over low heat, stirring continuously, until well thickened. • Strain through a fine-mesh strainer and immediately chill over an ice bath to stop the cooking. • Stir in the coffee extract. Chef’s Notes: • Coffee Crème Anglaise has a shelf life of approximately 3 days stored in an airtight container in the refrigerator. • We prefer the Trablit brand of coffee extract from France.

181

Pistachio Crème Anglaise Ingredients

Metric

US

Whole Milk

500 g

1 lb 1.6 oz

Heavy Cream

500 g

1 lb 1.6 oz

Pistachio Paste (100%)

200 g

7 oz

Granulated Sugar (divided)

200 g

7 oz

Egg Yolks

200 g

10 each

Salt

Pinch

Pinch

1.6 kg

3 lb 8.4 oz

Total Weight

• In a saucepan, bring the milk, cream, ½ of the sugar, and pistachio paste to a boil. Be sure to Procedure:

• Whisk together the other ½ of the sugar, egg yolks, and salt until light.

whisk the mixture periodically so the pistachio paste doesn’t burn on the bottom of the pan.

• Temper approximately ⅓ of the hot milk mixture into the egg yolk mixture and bring everything back to the pan.

• Cook the sauce over low heat, stirring continuously, until well thickened. • Strain through a fine-mesh strainer and immediately chill over an ice bath to stop the cooking. Chef’s Notes: • Pistachio Crème Anglaise has a shelf life of approximately 3 days stored in an airtight container in the refrigerator.

182

Vanilla Crème Anglaise Ingredients

Metric

US

Whole Milk

500 g

1 lb 1.6 oz

Heavy Cream

500 g

1 lb 1.6 oz

Vanilla Bean (split & scraped)

1 each

1 each

Granulated Sugar (divided)

200 g

7 oz

Egg Yolks

200 g

10 each

Salt

Pinch

Pinch

1.4 kg

3 lb 1.3 oz

Total Weight

• In a saucepan, bring the milk, cream, vanilla bean, and ½ of the sugar to a boil. Procedure:

• Whisk together the other ½ of the sugar, egg yolks, and salt until light.

• Temper approximately ⅓ of the hot milk mixture into the egg yolk mixture and bring everything back to the pan.

• Cook the sauce over low heat, stirring continuously, until well thickened. • Strain through a fine-mesh strainer and immediately chill over an ice bath to stop the cooking. Chef’s Notes: • Vanilla Crème Anglaise has a shelf life of approximately 3 days stored in an airtight container in the refrigerator.

183

Amaretto Custard Foam – iSi Ingredients

Metric

US

Whole Milk

235 g

8.3 oz

Heavy Cream

235 g

8.3 oz

Granulated Sugar (divided)

75 g

2.6 oz

Egg Yolks

80 g

4 each

Salt

Pinch

Pinch

Amaretto

55 g

1.9 oz

N2O Charger

1 each

1 each

Total Weight:

680 g

1 lb 8 oz

• In a saucepan, bring the milk, cream, and ½ of the sugar to a boil. Meanwhile, whisk the egg Procedure:

yolks, the other ½ of the sugar, and salt until light and thick.

• Temper about ⅓ of the hot milk mixture into the yolk mixture. • Return everything to the saucepan and cook on medium-low heat, stirring continuously, until the mixture coats the back of a wooden spoon. • Strain through a fine-mesh strainer and chill over an ice bath. • Once cold, whisk the amaretto into the crème anglaise. • Fill the iSi whip container with the amaretto mixture to the level line. • Screw in 1 N2O charger and shake vigorously. • Cool the filled whipper in the refrigerator for 1 hour before use. Chef’s Notes: • Other liquors may be substituted for the amaretto as desired.

184

Bacon Foam – iSi Ingredients

Metric

US

Bacon Slices (thick cut)

5 each

5 each

Heavy Cream

300 g

10.6 oz

Liquid Smoke

5g

1t

Black Pepper (ground)

½t

½t

Nutmeg (ground)

½t

½t

As needed

As needed

Egg Yolks (pasteurized)

100 g

3.5 oz

N2O Charger

1 each

1 each

Total Weight:

550 g

1 lb 3.4 oz

Salt

Procedure: • Cut the bacon into small pieces and brown in a frying pan until crisp. Strain off the bacon fat and reserve for another use. • In a saucepan, bring the cream and bacon pieces to a boil; Set aside to infuse for 30 minutes. • Add the liquid smoke, black pepper, and nutmeg. • Transfer the mixture to a blender and process until the bacon is very fine. • Add the pasteurized egg yolks and blend again. • Strain through a fine-mesh strainer and adjust the seasoning to taste. • Fill the iSi whip container with the bacon mixture to the level line. • Screw in 1 N2O charger and shake vigorously. • Cool the filled whipper in the refrigerator for 1 hour before use. Chef’s Notes: • This recipe can be used for both sweet and savory applications.

185

Banana Foam – iSi Ingredients

Metric

US

Gelatin Sheets (silver)

3.75 g

1 ½ each

Banana Puree

500 g

1 lb 1.6 oz

Granulated Sugar

75 g

2.6 oz

Lemon Juice

15 g

0.5 oz

Banana Liqueur or Rum

30 g

1 oz

N2O Chargers

2 each

2 each

Total Weight:

638 g

1 lb 6.5 oz

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • In a saucepan, whisk the banana puree, sugar, and lemon juice over medium heat until the sugar is dissolved. • Add the bloomed and drained gelatin and whisk to dissolve. • Chill the mixture over an ice bath and stir in the liqueur. • Fill the iSi whip container with the liqueur mixture to the level line. • Screw in 2 N2O chargers and shake vigorously. • Cool the filled whipper in the refrigerator for 1 hour before use.

186

Chocolate Foam – iSi Ingredients

Metric

US

Powdered Sugar

60 g

2 oz

Cocoa Powder

16 g

0.6 oz

Espresso Powder (instant)

12 g

0.4 oz

Salt

Pinch

Pinch

Brandy

30 g

1 oz

Heavy Cream (divided)

400 g

14.1 oz

N2O Charger

1 each

1 each

Total Weight:

518 g

1 lb 2.2 oz

Procedure: • Whisk the brandy and about ¼ of the heavy cream into the powdered sugar mixture to form • Whisk together the powdered sugar, cocoa powder, espresso powder, and salt. a smooth paste.

• Whisk the remaining cream into the paste until smooth. • Strain the mixture through a fine-mesh strainer. • Fill the iSi whip container with the brandy mixture to the level line. • Screw in 1 N2O charger and shake vigorously. • Cool the filled whipper in the refrigerator for 1 hour before use.

187

Cream Cheese Foam – iSi Ingredients

Metric

US

200 g

7 oz

½t

½t

Whole Milk

200 g

7 oz

Heavy Cream

100 g

3.5 oz

Granulated Sugar (divided)

40 g

1.4 oz

Egg Yolks

40 g

2 each

N2O Chargers

2 each

2 each

Total Weight:

580 g

1 lb 4.4 oz

Cream Cheese (softened) Vanilla Extract

Procedure: • In a saucepan, bring the milk, cream, and ½ of the sugar to a boil. Meanwhile, whisk the egg • Place the cream cheese and vanilla extract in a blender; set aside. yolks and the other ½ of the sugar until light and thick.

• Temper about ⅓ of the hot milk mixture into the yolk mixture. • Return everything to the saucepan and cook on medium-low heat, stirring continuously, until the mixture coats the back of a wooden spoon. • Strain the crème anglaise through a fine-mesh strainer into the blender over the cream cheese and vanilla extract and process until smooth. • Strain the entire mixture through a fine-mesh strainer and chill over an ice bath until cold. • Fill the iSi whipper with the cream cheese mixture to the level line. • Screw in 2 N2O chargers and shake vigorously. • Cool the filled whipper in the refrigerator for 1 hour before use.

188

Honey-Lemon Foam – iSi Ingredients

Metric

US

100 g

3.5 oz

8g

1T

Water

235 g

8.3 oz

Honey

170 g

6 oz

Lemon Juice

125 g

4.4 oz

Butter (melted)

75 g

2.6 oz

N2O Chargers

2 each

2 each

Total Weight:

710 g

1 lb 9 oz

Granulated Sugar Cornstarch

Procedure: • In a bowl large enough to accommodate the entire recipe, whisk the sugar and cornstarch until well blended. • Whisk the water, honey, lemon juice, and melted butter into the sugar mixture. • Place the mixture over a water bath and whisk until thickened. • Whisk over an ice bath until cold. • Fill the iSi whip container with the honey-lemon mixture to the level line. • Screw in 2 N2O chargers and shake vigorously. • Cool the filled whipper in the refrigerator for 1 hour before use.

189

Coffee Cream – iSi Ingredients

Metric

US

Whole Milk

235 g

8.3 oz

Heavy Cream

235 g

8.3 oz

Granulated Sugar (divided)

75 g

2.6 oz

Egg Yolks

80 g

4 each

Salt

Pinch

Pinch

Coffee Extract

30 g

1 oz

Amaretto

30 g

1 oz

N2O Charger

1 each

1 each

Total Weight:

685 g

1 lb 8.1 oz

• In a saucepan, bring the milk, cream, and ½ of the sugar to a boil. Meanwhile, whisk the egg Procedure:

yolks, the other ½ of the sugar, and salt until light and thick.

• Temper about ⅓ of the hot milk mixture into the yolk mixture. • Return everything to the saucepan and cook on medium-low heat, stirring continuously, until the mixture coats the back of a wooden spoon. • Strain through a fine-mesh strainer and chill over an ice bath. • Once cold, whisk the coffee extract and amaretto into the crème anglaise. • Fill the iSi whip container with the coffee mixture to the level line. • Screw in 1 N2O charger and shake vigorously. • Cool the filled whipper in the refrigerator for 1 hour before use.

190

Peanut Butter Cream – iSi Ingredients

Metric

US

Peanut Butter (creamy)

104 g

3.7 oz

Powdered Sugar (10x)

55 g

1.9 oz

5g

1t

Salt

Pinch

Pinch

Heavy Cream (divided)

325 g

11.5 oz

N2O Charger

1 each

1 each

Total Weight:

490 g

1 lb 1.2 oz

Vanilla Paste

Procedure: • Slowly whisk about ¼ of the cream into the peanut butter mixture to form a smooth paste. • Whisk together the peanut butter, powdered sugar, vanilla paste, and salt. • Whisk the remaining cream into the paste until smooth.

• Strain the mixture through a fine-mesh strainer if necessary. • Fill the iSi whip container with the peanut butter mixture to the level line. • Screw in 1 N2O charger and shake vigorously. • Cool the filled whipper in the refrigerator for 1 hour before use.

191

Whipped Cream – iSi Ingredients

Metric

US

Heavy Cream

500 g

1 lb 1.6 oz

N2O Charger

1 each

1 each

500 g

1 lb 1.6 oz

50 g

1.8 oz

Vanilla Extract

5g

1t

N2O Charger

1 each

1 each

Whipped Cream:

Crème Chantilly: Heavy Cream Powdered Sugar (10x)

Whipped Cream Procedure: • Fill the iSi whip container with the cream to the level line. • Screw in 1 N2O charger and shake vigorously. • Cool the filled whipper in the refrigerator for 1 hour before use. Crème Chantilly Procedure: • Whisk the cream, powdered sugar, and vanilla extract until blended. • Fill the iSi whip container with the cream mixture to the level line. • Screw in 1 N2O charger and shake vigorously. • Cool the filled whipper in the refrigerator for 1 hour before use. Chef’s Notes: • Powdered sugar can be adjusted to taste as desired. • Other natural or artificial sweeteners can be used as an alternative, just be sure the sweetener is dissolved before charging.

192

Yogurt Cream – iSi Ingredients

Metric

US

250 g

8.8 oz

Honey

42 g

1.5 oz

Powdered Sugar (10x)

32 g

1.1 oz

Vanilla Paste

5g

1t

Heavy Cream

250 g

8.8 oz

N2O Charger

1 each

1 each

Total Weight:

570 g

1 lb 4.4 oz

Yogurt (fat-free)

Procedure: • Whisk the yogurt, vanilla, honey, and powdered sugar together until smooth and lump free. • Whisk in the cream and strain through a fine-mesh strainer. • Fill the iSi whip container with the yogurt mixture to the level line. • Screw in 1 N2O charger and shake vigorously. • Cool the filled whipper in the refrigerator for 1 hour before use. Chef’s Notes: • Powdered sugar and/or honey can be adjusted to taste as desired. • Other natural or artificial sweeteners can be used as an alternative, just be sure the sweetener is dissolved before charging.

193

Apple Soup Ingredients

Metric

US

Apples

4 each

4 each

Water

645 g

1 lb 6.8 oz

Apple Cider

310 g

10.9 oz

Granulated Sugar

85 g

3 oz

Lemon Juice

15 g

1T

1 each

1 each

½ each

½ each

1 kg

2 lb 3.3 oz

Cinnamon Stick Vanilla Bean (split & scraped)

Total Weight:

Procedure: • Peel, core, and cut the apples into approximately 1-inch dice. • In a saucepan, bring the water, cider, sugar, lemon juice, cinnamon stick, and vanilla bean to a boil. • Add the apples, reduce the heat to medium-low, and cover. • Simmer until the mixture is reduced by ⅓. • Remove the cinnamon stick and vanilla pod and puree in a blender until smooth. • Strain through a fine-mesh strainer and chill over an ice bath immediately. Chef’s Notes: • For best results, use a blend of apples with contrasting flavor profiles and degrees of acidity. • Adjust the amount the soup is reduced and seasoning to taste.

194

Elderflower Soup Metric

US

Elderflower Syrup

1.5 kg

3 lb 4.9 oz

Sparking Water

1.5 kg

3 lb 4.9 oz

Champagne

750 g

1 lb 10.4 oz

Moscato d’Asti

375 g

13.2 oz

Orange Juice

113 g

4 oz

Lemon Juice

113 g

4 oz

Gelatin Sheets (silver)

25 g

10 each

Water (cold)

125 g

4.4 oz

4.5 kg

9 lb 14.7 oz

Ingredients

Total Weight:

Procedure: • Whisk together the elderflower syrup, sparkling water, wines, and citrus juice to combine. • Bloom the gelatin in cold water for 5-7 minutes, then gently melt it with some of the soup. Whisk the melted gelatin into the soup and chill in the refrigerator to set. • Once the soup is set, whisk it to loosen. Chef’s Notes: • The amount of gelatin in the recipe can be adjusted to taste. We like to add some champagne to the soup à la minute to give it a little effervescence.

195

Kalamansi Soup Ingredients

Metric

US

Water

500 g

1 lb 1.6 oz

Kalamansi Puree (10% sugar)

500 g

1 lb 1.6 oz

Mandarin Puree (10% sugar)

500 g

1 lb 1.6 oz

Mango Puree (10% sugar)

500 g

1 lb 1.6 oz

Granulated Sugar

250 g

8.8 oz

Vanilla Beans (split & scraped)

2 each

2 each

2.25 kg

4 lb 15.3 oz

Total Weight:

Procedure: • In a saucepan, bring all of the ingredients to a boil. • Strain the soup through a fine-mesh strainer. • Chill over an ice bath. • Store in the refrigerator for up to one week. Chef’s Notes: • Kalamansi (calamansi) is a citrus fruit native to the Philippines. It’s as sweet as a lemon, as acidic as a lime, as bitter as a pink grapefruit, and also has a hint of passion fruit. We like to serve this soup with diced golden pineapple and coconut sorbet as a palate cleansing first course dessert.

196

Lychee-Watermelon Soup Ingredients

Metric

US

Lychee Puree (10% sugar)

1 kg

2 lb 3.3 oz

Watermelon Puree (fresh)

500 g

1 lb 1.6 oz

Kijoshu Sake

250 g

8.8 oz

20 g

1T

Lime Juice

1 each

1 each

Total Weight:

1.8 kg

3 lb 15.5 oz

Acacia Honey

Procedure: • Whisk all of the ingredients together. • Strain the soup though a fine-mesh strainer if desired. • Store chilled in the refrigerator for up to 3 days. Chef’s Notes: • Kijoshu is a graceful and sophisticated sake that is created by replacing some of the water used during the fermentation process with finished sake. This lends a rich and slightly sweet taste to this sake.

197

Plum Soup Metric

US

2 kg

4 lb 6.5 oz

275 g

9.7 oz

½ each

½ each

Salt

¼t

¼t

Black Pepper (ground)

¼t

¼t

Plums (pitted & chopped)

1.816 kg

4 lb

Lemon Zest (3-inch strips)

2 each

2 each

Lemon Juice

30 g

1 oz

Orange Juice

15 g

0.5 oz

3.5 kg

7 lb 11.4 oz

Ingredients Water Granulated Sugar Vanilla Bean (split & scraped)

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, bring the water, sugar, vanilla bean, salt, and pepper to a boil. • Add the plums and bring back to a boil. Lower to a gentle simmer and skim off any foam that rises to the top. Simmer until the fruit is very soft and falling apart (about 20-30 minutes). • Remove from the heat and stir in the lemon zest. Allow the mixture to cool for 30 minutes, then remove the vanilla bean and lemon zest strips. • Transfer the soup to a blender and puree until smooth. Strain through fine-mesh strainer and chill over an ice bath. • Stir in the lemon and orange juice. Chef’s Notes: • Use ripe, dark plum varieties, such as Santa Rosa, Black, and/or Damson.

198

Raspberry-Merlot Soup with Peaches Metric

US

Merlot Wine

1.5 kg

3 lb 4.9 oz

Granulated Sugar

350 g

12.3 oz

Raspberries (fresh or frozen)

1.5 kg

3 lb 4.9 oz

2 kg

4 lb 6.5 oz

2.4 kg

5 lb 4.6 oz

Ingredients

Freestone Peaches

Total Weight:

Procedure: • In a saucepan, bring the wine to a boil. Lower the heat to medium and reduce by half to 750 g. • Add the sugar to the reduced wine and bring the mixture to a boil to dissolve the sugar. • Pour the hot reduced wine over the raspberries. • Transfer the wine/raspberry mixture to a blender and process until smooth. • Strain the wine/raspberry puree through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible. • Remove the skin from the peaches and cut in half, removing the stones. • Cut each half into 6 pieces and place the peach segments in a hotel pan. • Pour the warm strained wine/raspberry puree over the peach segments and toss to coat. • Cover and allow the mixture to macerate in the refrigerator overnight. • To serve, place some macerated peach segments in a pinwheel fashion in a bowl. Cover the peaches with some chilled wine/raspberry soup and place a quenelle or scoop of chosen ice cream in the middle; garnish as desired. Chef’s Note: • We like to serve this beautiful soup as a palate cleansing pre-dessert. • After a day of maceration, the soup’s flavor is enhanced by the perfume of the peaches making it unique and sublime.

199

Rhubarb Soup Metric

US

Water

2.5 kg

5 lb 8.1 oz

Grenadine

250 g

8.8 oz

Granulated Sugar

250 g

8.8 oz

Lemon Zest

2 each

2 each

Lime Zest

2 each

2 each

Orange Zest

2 each

2 each

Lemongrass

2 each

2 each

Rhubarb ( ½ -inch dice)

1.125 kg

2 lb 7.7 oz

3 kg

6 lb 9.8 oz

Ingredients

Total Weight:

Procedure: • In a saucepan large enough to accommodate the entire recipe, bring the water, grenadine, and sugar to a boil. • Make a sachet with the citrus zest and lemongrass. • Add the rhubarb and sachet to the saucepan and simmer the mixture until the rhubarb breaks down (about 20-30 minutes). • Chill over an ice bath until cold. • Strain the soup through a fine-mesh strainer. Store in the refrigerator for up to one week. Chef’s Notes: • This soup is essentially a rhubarb stock. We traditionally make it early in the summer when strawberry season comes to life. The flavor of this chilled rhubarb soup paired with sweet summer strawberries and yogurt or fromage blanc sorbet as a first course dessert is the true essence of this recipe. Additionally, it makes for a great cocktail mixer. Try it with vodka or gin over ice with lime as a starting point.

200

chapter

202

Caramel-White Chocolate Bonbon Ganache

204

Chocolate-Cassis Bonbon Ganache

205

Kalamansi Bonbon Ganache

206

Macadamia Nut Bonbon Ganache

207

Pumpkin-Caramel Bonbon Ganache

208

Cherry Cordials Filling

209

Chocolate Branches

210

Peanut Butter Nougat

211

Gianduja

212

Peppermint Patties

213

Rochers

214

Marshmallows with Egg Whites

215

Butterscotch Candy

216

Candied Pecans

217

Licorice Candy

218

Caramel Popcorn

220

Apricot-Pistachio Caramels

221

Soft Ginger Caramels

222

Chocolate Fudge

223

Invert Sugar

224

201

7 Chocolates & Confections

Creamsicle Bonbon Ganache

Creamsicle Bonbon Ganache Ingredients

Metric

US

White Chocolate

492 g

1 lb 1.4 oz

Heavy Cream

107 g

3.8 oz

½ each

½ each

1 each

1 each

Egg Yolks

60 g

3 each

Granulated Sugar

30 g

1 oz

Invert Sugar

30 g

1 oz

205 g

7.2 oz

Butter (softened)

35 g

1.2 oz

Cointreau

26 g

0.9 oz

Cocoa Butter (melted)

20 g

0.7 oz

Total Weight:

1 kg

2 lb 3.3 oz

Vanilla Bean (spilt & scraped) Orange Zest

Orange Juice

Procedure: • Par-melt the white chocolate over a water bath in a bowl large enough to accommodate the entire recipe. • In a saucepan, bring the cream and vanilla bean to a boil. Add the orange zest and let infuse for 30 minutes, then strain pressing on the solids. • Make a crème anglaise with the infused cream, egg yolks, granulated and invert sugars. • Heat the orange juice to 165°F (74°C) and add it to the crème anglaise.

202

• Pour the warm crème anglaise mixture over the chocolate. Allow to stand for one minute, then emulsify until smooth. • Stir in the softened butter, followed by the Cointreau and cocoa butter to emulsify. • Cover the surface of the ganache with plastic wrap. Allow to rest at room temperature until it reaches 78°F (26°C). The cooled ganache should have a thick, yet fluid consistency to properly fill bonbon shells.

203

Caramel-White Chocolate Bonbon Ganache Ingredients

Metric

US

Granulated Sugar

133 g

4.7 oz

Water

40 g

1.4 oz

Heavy Cream

313 g

11 oz

3g

½t

482 g

1 lb 1 oz

Invert Sugar

17 g

0.6 oz

Cocoa Butter (melted)

20 g

0.7 oz

Butter (softened)

33 g

1.2 oz

Total Weight:

1 kg

2 lb 3.3 oz

Salt

White Chocolate

Procedure: • Make a deep amber caramel with the granulated sugar and water. • In a saucepan, bring the cream and salt to a boil. Deglaze the caramel with the hot cream, then cook until all of the caramel is dissolved. • Combine the chocolate, invert sugar, and melted cocoa butter in a bowl large enough to accommodate the entire recipe. • Strain the hot caramel cream over the chocolate mixture. Allow to stand for one minute, then emulsify until smooth. • Stir in the softened butter. • Cover the surface of the ganache with plastic wrap. Allow to rest at room temperature until it reaches 78°F (26°C). The cooled ganache should have a thick, yet fluid consistency to properly fill bonbon shells.

204

Chocolate-Cassis Bonbon Ganache Ingredients

Metric

US

Heavy Cream

215 g

7.6 oz

Invert Sugar

30 g

1 oz

Cassis Puree (10% sugar)

150 g

5.3 oz

Valrhona Manjari (64%)

462 g

1 lb 0.3 oz

Butter (softened)

108 g

3.8 oz

Citric Acid

1/ 8

Crème de Cassis

35 g

1.2 oz

Total Weight:

1 kg

2 lb 3.3 oz

t

1/ 8

t

Procedure: • In a saucepan, bring the cream and invert sugar to a boil. • In another saucepan, bring the cassis puree to a boil. • Place the chocolate in a bowl large enough to accommodate the entire recipe. • Pour the hot cream over the chocolate. Allow to stand for one minute, then begin to emulsify; add the hot puree, and finish emulsifying until smooth. • Stir in the softened butter and citric acid, followed by the crème de cassis. • Cover the surface of the ganache with plastic wrap. Allow to rest at room temperature until it reaches 78°F (26°C). The cooled ganache should have a thick, yet fluid consistency to properly fill bonbon shells.

205

Kalamansi Bonbon Ganache Ingredients

Metric

US

492 g

1 lb 1.4 oz

Invert Sugar

35 g

1.2 oz

Heavy Cream

107 g

3.8 oz

Lime Zest

1 each

1 each

Egg Yolks

60 g

3 each

Granulated Sugar

40 g

1.4 oz

205 g

7.2 oz

Butter (softened)

35 g

1.2 oz

Gin or Lemon Vodka

26 g

0.9 oz

Total Weight:

1 kg

2 lb 3.3 oz

White Chocolate

Kalamansi Puree (10% sugar)

Procedure: • Combine the chocolate and invert sugar in a bowl large enough to accommodate the entire recipe. • In a saucepan, bring the cream to a boil. Add the zest and let infuse for 30 minutes, then strain. • Make a crème anglaise with the lime infused cream, egg yolks, and granulated sugar. • Heat the kalamansi puree to 165°F (74°C) and add it to the crème anglaise. • Pour the hot crème anglaise mixture over the chocolate. Allow to stand for one minute, then emulsify until smooth. • Stir in the softened butter, followed by the alcohol. • Cover the surface of the ganache with plastic wrap. Allow to rest at room temperature until it reaches 78°F (26°C). The cooled ganache should have a thick, yet fluid consistency to properly fill bonbon shells.

206

Macadamia Nut Bonbon Ganache Ingredients

Metric

US

White Chocolate

532 g

1 lb 2.8 oz

Heavy Cream

254 g

9 oz

Macadamia Nut Paste

67 g

2.4 oz

Invert Sugar

28 g

1 oz

Salt

¼t

¼t

Butter (softened)

120 g

4.2 oz

Total Weight:

1 kg

2 lb 3.3 oz

Procedure: • Melt the chocolate in a bowl large enough to accommodate the entire recipe. • In a saucepan, bring the cream, macadamia nut paste, invert sugar, and salt to a boil. • Pour the hot mixture over the melted chocolate. Allow to stand for one minute, then emulsify until smooth. • Stir in the softened butter. • Cover the surface of the ganache with plastic wrap. Allow to rest at room temperature until it reaches 78°F (26°C). The cooled ganache should have a thick, yet fluid consistency to properly fill bonbon shells.

207

Pumpkin - Caramel Bonbon Ganache Metric

US

Granulated Sugar

100 g

3.5 oz

Water

30 g

1 oz

Glucose Syrup

60 g

2 oz

Heavy Cream (hot)

200 g

7 oz

Pumpkin Puree

100 g

3.5 oz

Cinnamon (ground)

½t

½t

Ginger (ground)

½t

½t

Salt

1/ 8

1/ 8

Ingredients

Valrhona Dulcey (32%)

t

t

500 g

1 lb 1.6 oz

Bourbon

50 g

1.8 oz

Total Weight:

1 kg

2 lb 3.3 oz

Procedure: • Make a deep amber caramel with the sugar, water, and glucose. • Deglaze the caramel with the hot cream. Add the pumpkin puree, spices, and salt. • Pour the hot mixture over the chocolate. Allow to stand for one minute, then emulsify until smooth. If necessary, place over a water bath not exceeding 93°F (34°C) to melt the chocolate. • Add the bourbon and mix until homogenous. • Cover the surface of the ganache with plastic wrap. Allow to rest at room temperature until it reaches 78°F (26°C). The cooled ganache should have a thick, yet fluid consistency to properly fill bonbon shells.

208

Cherry Cordials Filling Ingredients

Metric

US

Icing Fondant

250 g

8.8 oz

Kirschwasser

25 g

0.9 oz

275 g

9.7 oz

Total Weight:

Procedure: • Coat bonbon molds with dark tempered chocolate. • Drain the brandied cherries, then blot dry with paper towels. • With a cornet, pipe a small bead of tempered chocolate in the bottom of each cavity of the lined bonbon mold. • Place a drained cherry inside each cavity on top of the bead of tempered chocolate. This will prevent the cherry from floating once the filling is piped inside. • Warm the fondant with half of the kirschwasser to approximately 100°F (38°C). • Stir in the rest of the kirschwasser. • Pipe the fondant, at 84°F (29°C) or less, over the cherries to fill the cavities just below the top of the mold. • Allow the fondant to set at room temperature. • Seal the molds with tempered chocolate. • Allow the cherry cordials 4 days to fully dissolve the icing fondant before serving.

209

Chocolate Branches Ingredients

Metric

US

Chocolate (64-72%)

142 g

5 oz

Cocoa Butter (finely chopped)

57 g

2 oz

Gianduja (finely chopped)

227 g

8 oz

Praline Paste

115 g

4 oz

Salt

Pinch

Pinch

540 g

1 lb 3 oz

Total Weight: Yield: approximately 60 pieces

Procedure: • Melt the chocolate and cocoa butter in a bowl over a water bath and stir until melted. Remove the bowl from the heat. • Add the gianduja, praline paste, and salt. Stir the mixture until combined and allow it to cool to a piping consistency. • Transfer the filling to a pastry bag fitted with a small round tip (Ateco #3). • Line a sheet pan with parchment paper and pipe straight ropes of the filling the length of the sheet pan. • Cut the piped ropes into 2-inch pieces. Allow the pieces to sit at room temperature to set-up. • Dip the branches into a mixture of 75% tempered chocolate mixed with 25% cocoa nibs or chopped nougatine. Place the dipped logs onto a parchment-lined sheet pan to set. • Keep wrapped at room temperature for up to 2 weeks.

210

Peanut Butter Nougat Ingredients

Metric

US

Granulated Sugar

475 g

1 lb 0.7 oz

Water

120 g

4.2 oz

Egg Whites

90 g

3 each

Granulated Sugar

25 g

0.9 oz

Creamy Peanut Butter (warmed)

400 g

14.1 oz

Salt

Pinch

Pinch

Yield: one-hundred (1-inch square) pieces

Procedure: • In a saucepan, combine the first weight of sugar and water. • Using a wet pastry brush, clean all of the sugar crystals from the sides of the pan to prevent crystallization. • Place the saucepan over medium-high heat and begin cooking to 250°F (121°C). • Meanwhile, in a mixer fitted with a whisk attachment, make a French meringue by whisking the egg whites and second weight of sugar when the sugar syrup comes to a full boil. • As soon as the syrup reaches the proper temperature, slowly pour the hot syrup down the sides of the bowl into the meringue with the mixer running. Do not let the syrup hit the whisk attachment. • Remove the bowl from the mixer and quickly fold in the peanut butter, just until combined. • Roll the nougat into a ½-inch thick rectangle, using powdered sugar as needed to prevent it Spread the nougat onto a silicone baking mat dusted with powered sugar.

from sticking. Allow to dry at room temperature for several hours.

• Transfer the nougat to a cutting board and cut into 1-inch squares. • Dip the squares in dark tempered chocolate and garnish the top of each square with a half roasted peanut before the chocolate sets.

211

Gianduja Ingredients

Metric

US

Hazelnuts (blanched)

285 g

10 oz

Almonds (blanched)

285 g

10 oz

Powdered Sugar

454 g

1 lb

½t

½t

Chocolate (55%, melted)

570 g

1 lb 4 oz

Cocoa Butter (melted)

114 g

4 oz

1.16 kg

3 lb 12.3 oz

Salt

Total Weight:

Procedure: • Lightly toast the hazelnuts and almonds. • Process the toasted nuts, powdered sugar, and salt in a food processor until the oil begins to separate from the nuts and thick paste is formed. • Add the melted chocolate and cocoa butter to the nut paste and process until smooth. • Strain the gianduja through a fine-mesh strainer and place in an airtight container. • Store and reheat as you would for any other chocolate. Chef’s Notes: • Gianduja will keep fresh for up to 6 months.

Gianduja chocolate is a speciality of Turin, Italy. It is the more sophisticated predecessor of Nutella, created by chocolatiers who added local hazelnuts to their chocolate.

212

Peppermint Patties Ingredients

Metric

US

Icing Fondant

400 g

14.1 oz

Mint Paste

20 g

1T

Peppermint Schnapps

15 g

1T

435 g

15.3 oz

Total Weight:

Yield: approximately fifty 1-inch pieces

Procedure: • Stir the fondant, mint paste, and peppermint schnapps over a water bath to 150°F (66°C). • Let the fondant cool to about 110°F (43°C), then pipe desired sized disks onto silicone baking mat-lined sheet pans. • Allow the fondant to set until dry to the touch (about 20 minutes). Flip the disks over and let dry for another 20 minutes. Enrobe the disks in tempered dark chocolate. • Allow the chocolate to set in a cool, but not refrigerated, environment. • Store in airtight containers at room temperature for up to 2 weeks.

213

Rochers Ingredients

Metric

US

500 g

1 lb 1.6 oz

50 g

1.8 oz

Powdered Sugar (sifted)

200 g

7 oz

Salt

Pinch

Pinch

Candied Orange Peel (small dice)

100 g

3.5 oz

850 g

1 lb 14 oz

Almonds (sliced or slivered) Orange Liqueur

Total Weight: Yield: approximately 140 pieces

Procedure: • Combine the almonds and orange liqueur in a bowl and toss to moisten. • Toss the moistened almonds with powdered sugar and salt to coat. • Toast the almonds in a 325°F (163°C) oven, tossing them every few minutes to ensure even browning. Remove from the oven and allow the nuts to cool completely. • Combine the cooled nuts with the diced candied orange peel. • Working in batches, place a small amount of the nut mixture in a slightly warm bowl. • Add just enough tempered chocolate to the bowl to completely coat the nut mixture, but not • Using two small spoons, place small piles of the coated nuts, about 1¼ -inch in diameter and

excessively so. Work in small batches or the chocolate will set up before the rochers are made.

almost as high, on parchment-lined sheet pans.

• Allow the chocolate to set in a cool, but not refrigerated, environment. Chef’s Notes: • Working with a slightly warm bowl will extend the working time before the chocolate hardens.

214

Marshmallows with Egg Whites Ingredients

Metric

US

76 g

2.7 oz

Water (cold)

360 g

12.7 oz

Granulated Sugar

770 g

1 lb 11.1 oz

Water (cold)

360 g

12.7 oz

Glucose Syrup

30 g

1 oz

Egg Whites

120 g

4 each

Granulated Sugar

30 g

1 oz

1 each

1 each

¼t

¼t

Powdered Gelatin

Vanilla Bean (seeds) Salt

Yield: one half sheet pan Procedure: • Place the first weight of water in a medium sized bowl. Sprinkle the gelatin over the water and set aside to bloom for 5 minutes. Gently melt the bloomed gelatin over a water bath. • In a saucepan, combine the first weight of sugar with the second weight of water and bring to a boil; add the glucose. • After boiling for about 30 seconds, begin whipping the egg whites on medium speed. When the whites begin to foam, slowly sprinkle in the second weight of sugar to stabilize the meringue. • When the syrup reaches 260°F (127°C), slowly add it to the whipping whites and whip until medium peaks form. • Pour the melted gelatin, vanilla bean seeds, and salt into the warm meringue and continue to whip until medium-stiff peaks form and the meringue is thick enough to hold its shape. • Spread onto an oiled parchment-lined half sheet pan. • Dust the top with a sifted 50/50 mixture of powdered sugar and cornstarch and allow to set.

215

Butterscotch Candy Metric

US

85 g

3 oz

300 g

10.6 oz

Water

40 g

1.4 oz

Glucose Syrup

30 g

1 oz

White Vinegar

12 g

0.4 oz

Bourbon or Dark Rum

12 g

0.4 oz

2-4 drops

2-4 drops

Cream of Tartar

Pinch

Pinch

Salt

Pinch

Pinch

Ingredients Butter

Granulated Sugar

Yellow Gel Food Coloring

Yield: thirty 1-inch butterscotch candies

Procedure: • Melt the butter in a heavy-gauge saucepan. Add the sugar, water, glucose, and vinegar. • Cook the mixture over high heat until it reaches 300°F (149°C). • Add the alcohol, food coloring, cream of tartar, and salt. Whisk until mixture is homogenous. • Pour onto a silicone baking mat and allow to cool at room temperature to 270°F (132°C). • As the sugar begins to cool, use a rubber spatula to fold the edges in towards the center. • When the sugar is cooled enough, begin aerating or “satinizing” the mixture by pulling the sugar from the ends into a rope, folding onto itself, and repeating this process until the sugar is light and shiny. • Stretch and cut the sugar into 2 even ropes measuring 1-inch in diameter. • Using scissors, cut each rope into desired sized pieces. Work quickly as the sugar does not reheat well. Allow to cool completely on a silicone baking mat at room temperature. • Store the candies in an airtight container for up to 2 months.

216

Candied Pecans Ingredients

Metric

US

200 g

7 oz

Salt

5g

1t

Cinnamon (ground)

2g

1t

Egg White

30 g

1 each

Water

15 g

1T

Pecans

454 g

1 lb

Total Weight:

600 g

1 lb 5.2 oz

Granulated Sugar

Procedure: • Mix the sugar, salt, and cinnamon in a bowl. • In a separate bowl, whisk the egg white and water until slightly frothy; toss in pecans to coat. • Mix the sugar mixture into the pecan mixture until evenly coated. • Spread the coated pecans onto a parchment-lined sheet pan. • Bake at 275°F (135°C), stirring every 5 minutes until evenly browned.

217

Licorice Candy Ingredients

Metric

US

Water

1 kg

2 lb 3.3 oz

Licorice Root (crushed)

14 g

0.5 oz

Aniseed (whole)

12 g

0.4 oz

Licorice Extract

350 g

12.3 oz

Blackstrap Molasses

240 g

8.5 oz

Vegetable Oil

50 g

1.8 oz

Glucose Syrup

25 g

0.9 oz

Salt

3g

½t

Apple Pectin

12 g

0.4 oz

Granulated Sugar

12 g

0.4 oz

190 g

6.7 oz

850 g

1 lb 14 oz

Licorice Extract:

Licorice Candy:

Bread Flour (sifted)

Total Weight:

Licorice Extract Procedure: • In a saucepan, combine the water, licorice root, and aniseed. • Bring the mixture to a boil and reduce down to 400-450 grams. • Strain the extract through a fine-mesh strainer.

218

Licorice Candy Procedure: • In a saucepan, bring the licorice extract, molasses, oil, glucose, and salt to a boil. • Meanwhile, combine the apple pectin and sugar until well blended. • Whisk the pectin mixture into the extract mixture and boil rapidly for 1 full minute. • Remove from the heat and stir in the sifted bread flour all at once. • Place the pan back over medium heat and stir continuously until a batter forms and it pulls away from the sides of pan. • Extrude the dough using a pastry bag, or pat/roll the dough, and cut to shape as desired. • Leave the licorice to dry and cure, turning every few hours to dry evenly. • It takes a minimum of 24 hours for the licorice to set up.

219

Caramel Popcorn Ingredients

Metric

US

Vegetable Oil

45 g

1.2 oz

Popcorn

80 g

2.5 oz

Granulated Sugar

176 g

6.2 oz

Water

50 g

1.8 oz

Glucose Syrup

176 g

6.2 oz

Butter (cubed)

154 g

5.4 oz

¼t

¼t

Salt Yield: approximately 3 ½ quarts

Procedure: • Heat the oil in a 4-quart heavy-bottomed saucepan over medium-high heat. • Put 3 or 4 popcorn kernels into the oil, cover with a lid, and wait for them to pop. When the kernels pop, add the rest of them in an even layer and take off the heat for 20-30 seconds. • Return the pan to medium heat. Once the kernels start popping in earnest, shake the pan by moving it back and forth over the burner. • Once the popping slows to several seconds between pops, remove from the heat, remove the lid, and dump the popcorn immediately into a large bowl. Remove any unpopped kernels. • In a small saucepan, hydrate the sugar with the water. Add the glucose syrup and cook until a medium amber caramel is achieved. • Turn off the heat and whisk in the butter and salt until emulsified. • Pour the caramel over the popcorn and stir to coat. • Separate the popcorn from each other before it cools to prevent large clusters. Chef’s Notes: • As the popcorn pops, try to keep the lid slightly ajar to let the steam escape as it pops, this will allow the popcorn to be dryer and crisper.

220

Apricot-Pistachio Caramels Ingredients

Metric

US

Heavy Cream

660 g

1 lb 7.3 oz

Granulated Sugar

430 g

15.2 oz

Glucose Syrup

165 g

5.8 oz

Apricot Puree (10% sugar)

350 g

12.3 oz

Butter

50 g

1.8 oz

Cocoa Butter

30 g

1 oz

6g

2t

170 g

6 oz

1.12 kg

2 lb 7.5 oz

Citric Acid Pistachio Nuts

Total Weight:

Procedure: • Combine the heavy cream, sugar, and glucose in a heavy-bottomed saucepan and cook to 230ºF (110ºC). • Add the apricot puree and butter, and cook over medium-high heat to 250ºF (121ºC), stirring continuously. • Remove from the heat and whisk in the cocoa butter and citric acid to emulsify. about 9 ½ x 13-inches.

• Stir in the pistachios and pour onto a silicone baking mat with oiled candy bars measuring • Allow to cool completely and cut as desired with an oiled knife.

221

Soft Ginger Caramels Ingredients

Metric

US

Fresh Ginger

150 g

5.3 oz

Heavy Cream

840 g

1 lb 13.6 oz

½ each

½ each

Granulated Sugar

660 g

1 lb 7.3 oz

Water

198 g

7 oz

Glucose Syrup

500 g

1 lb 1.6 oz

Invert Sugar

60 g

2.1 oz

Salt

10 g

2t

Total Weight:

2 kg

4 lb 6.5 oz

Vanilla Bean (split & scraped)

• Peel and cut the ginger into ¼ -inch dice. Procedure:

• Bring the cream, diced ginger, and vanilla bean to a boil; cover and let infuse for 30-45 minutes. • Strain the infused ginger cream through a fine-mesh strainer, then rescale to the original weight with additional cream. • In a saucepan large enough to accommodate the entire recipe, make a medium caramel with the granulated sugar, water, and glucose. • Whisk the ginger cream mixture into the caramel in several additions, followed by the invert sugar and salt. • Pour onto a silicone baking mat with oiled candy bars measuring about 9½ x 13-inches. • Cook over medium-high heat to 250°F (121°C).

• Allow to cool completely and cut as desired with an oiled knife.

222

Chocolate Fudge Ingredients

Metric

US

Granulated Sugar

1.245 kg

2 lb 11.9 oz

Whole Milk

390 g

13.8 oz

Heavy Cream

180 g

6.3 oz

Glucose Syrup

285 g

10 oz

Invert Sugar

180 g

6.3 oz

½t

½t

Icing Fondant

450 g

15.9 oz

Valrhona Chocolate (99%)

270 g

9.5 oz

15 g

0.5 oz

1 each

1 each

3 kg

6 lb 9.8 oz

Salt

Dark Rum Vanilla Bean (seeds)

Total Weight: Yield: one half sheet pan

Procedure: • In a saucepan, combine the sugars, milk, cream, glucose, and salt. Cook to 239°F (115°C), stirring continuously. • Pour the syrup into a mixer fitted with a paddle attachment. Add the fondant, chocolate, rum, and vanilla bean seeds on top of the syrup. • Allow the mixture to cool to 120°F (50°C), then mix on low speed until creamy and opaque. • Transfer to a lightly oiled parchment-lined half sheet pan. Place another piece of lightly oiled parchment paper onto the fudge and flatten the top with a rolling pin. Allow to crystalize before removing the parchment. • Cut into desired sized pieces. Wrap well to prevent drying.

223

Invert Sugar Ingredients

Metric

US

1 kg

2 lb 3.3 oz

480 g

1 lb 0.9 oz

1g

¼t

950 g

2 lb 1.4 oz

Granulated Sugar Water (cold) Cream of Tartar or Citric Acid

Total Weight:

Procedure: • In a saucepan, bring the sugar, water and cream of tartar (or citric acid) to a boil. • Wash away any sugar crystals stuck to the sides of the pan with a clean pastry brush dipped in water. • On medium-high heat, cook the mixture to 236°F (114°C) without stirring. Remove from heat and cover the pan. Let cool at room temperature. • Transfer the invert sugar into a clean container and store in the refrigerator. Invert sugar has a shelf life of at least 6 months. Chef’s Notes: • Sucrose (granulated sugar) is a disaccharide made up of 2 different individual sugar molecules attached together – glucose and fructose. Invert sugar is made by breaking the bonds between glucose and fructose, resulting in a solution of half free glucose and half free fructose. Those bonds are broken through hydrolysis – a chemical reaction using water along with heat and, in this case, acid. • Invert sugar helps to prevent or control the build up of crystallization and, with its hygroscopic properties, it also helps to increase the overall shelf life of a myriad of bakery items like cakes, cookies, and muffins. Additionally, it is used in ice cream and sorbet production, as well as many different types of chocolates and confections.

224

chapter

226

Dobos Sponge Cake

227

Kugelhopf

228

Sachertorte Sponge

230

Marjolaine

232

Queen of Sheba

238

Baba au Rhum

240

Canelés de Bordeaux

242

Tarte Tatin

243

Beignets

244

Lousiana Pralines

245

Old World Linzer Dough

246

Pavlova Meringue

247

Crema Catalana

248

Crème Caramel

249

Bread Pudding Custard

250

Vanilla Tapioca Pudding

251

Honey-Nut Baklava

252

Authentic Italian Cannoli

254

Lemon Bars

256

Buttermilk Pancakes

257

Vanilla Extract

258

225

8

Classic Favorites

Angel Food Cake

Angel Food Cake Ingredients

Metric

US

Cake Flour

145 g

5.1 oz

Powdered Sugar

100 g

3.5 oz

Granulated Sugar

200 g

7 oz

3g

1t

400 g

14 each

Salt

¼t

¼t

Vanilla Extract

½t

½t

850 g

1 lb 14 oz

Cream of Tartar

Egg Whites

Total Weight: Yield: one 10-inch tube pan

Procedure: • Sift together the cake flour and powdered sugar; set aside. • Mix the cream of tartar with the granulated sugar. • In a mixer fitted with a whisk attachment, whisk the egg whites and salt until soft peaks begin to form. Gradually add the sugar/tartar mixture to the egg whites and whisk to stiff peaks. • Fold the vanilla extract into the meringue, folding only once or twice leaving it very streaky. • Fold the sifted dry ingredients into the meringue in several additions. • Spoon the batter into an ungreased 10-inch tube pan. • Run a spatula through the batter to release any trapped air and help fill any voids. • Bake at 325°F (163°C) until brown on top and firm to the touch. • Invert the pan onto a cooling rack and allow to cool completely before unmolding.

226

Dobos Sponge Cake Ingredients

Metric

US

Egg Yolks

200 g

10 each

Granulated Sugar

100 g

3.5 oz

Sour Cream

150 g

5.3 oz

Granulated Sugar

100 g

3.5 oz

5g

1½ t

Egg Whites

240 g

8 each

Cake Flour

200 g

7 oz

½t

½t

995 g

2 lb 3 oz

Cream of Tartar

Salt

Total Weight: Yield: two 6-inch cakes Procedure:

• In a mixer fitted with a whisk attachment, whisk the egg yolks and the first weight of sugar until a thick ribbon is achieved. • Sacrifice a small amount of the yolk mixture into the sour cream and mix until smooth. • Fold the remaining yolk mixture into the smooth sour cream mixture. • Combine the second weight of sugar and cream of tartar. • In a separate bowl of a mixer fitted with a whisk attachment, prepare a stiff French meringue with the sugar/tartar mixture and egg whites. • Fold the meringue into the yolk mixture leaving it streaky. • Gently fold the sifted cake flour and salt into the streaky meringue in several additions until homogeneous. Do not over fold. • Pipe or spread as desired, then dust the top of the batter with powdered sugar. • Bake at 350°F (177°C) until the cake springs back to the touch.

227

Kugelhopf Metric

US

Whole Milk (lukewarm)

380 g

13.4 oz

All-Purpose Flour

300 g

10.5 oz

60 g

2 oz

Butter

280 g

9.9 oz

Powdered Sugar

255 g

9 oz

Vanilla Sugar

60 g

2 oz

Honey

25 g

0.9 oz

Salt

10 g

2t

Lemon Zest

2 each

2 each

Whole Eggs

200 g

4 each

Egg Yolks

40 g

2 each

Kirschwasser

20 g

0.7 oz

3g

¾t

500 g

1 lb 1.6 oz

Cinnamon (ground)

2g

1t

Nutmeg (ground)

2g

1t

300 g

10.5 oz

24-30 each

24-30 each

Ingredients Sponge:

Fresh Yeast Dough:

Almond Extract Bread Flour

Raisins (macerated in rum or brandy & drained) Whole Blanched Almonds (raw) Yield: two bundt pans

228

Sponge Procedure: • Mix the lukewarm milk, flour, and yeast until blended. Cover and let proof in a warm place for 20 minutes, or until doubled in size. Dough Procedure: • In a mixer fitted with a paddle attachment, cream the butter, sugars, honey, salt, and lemon zest until light and fluffy. • Add the whole eggs and yolks in 3 additions, scraping down the bowl as necessary. Add the kirschwasser and almond extract. • Add the sponge to the creamed butter mixture and mix to blend. • Add the bread flour and spices. • Mix the dough to develop gluten, scraping down the bowl as necessary (about 4-5 minutes). • Add the raisins and mix just until combined. • Place the dough in an oiled container, cover, and let proof until doubled in size. Pan Preparation: • Butter the bundt pans well, coat the inside with flour, and tap out any excess flour. • Place the almonds in the bottom grooves of the pans with all almonds facing the same direction. • Chill in the refrigerator to firm the butter. • Portion the bulk fermented dough into the prepared pans. • Proof the dough until it rises ½-inch below the top edge of the pan. Final Proofing & Baking Procedure:

• Bake the kugelhopf at 350ºF (177ºC) until the internal temperature reaches 185ºF (85ºC). • Unmold immediately after baking onto cooling racks. Chef’s Notes: • The dough will remain loose and sticky, but gluten structure should be apparent.

229

Sachertorte Sponge Ingredients

Metric

US

Chocolate (72%)

180 g

6.4 oz

Butter (softened)

180 g

6.4 oz

Granulated Sugar

150 g

5.3 oz

Invert Sugar

30 g

1 oz

Egg Yolks

180 g

9 each

5g

1t

Egg Whites

270 g

9 each

Granulated Sugar

180 g

6.4 oz

¾t

¾t

165 g

5.8 oz

¾t

¾t

1.34 kg

2 lb 15.2 oz

Vanilla Extract

Cream of Tartar

Cake Flour (sifted) Salt

Total Weight: Yield: two 9-inch cakes Procedure: • Melt the chocolate; set aside to cool until tepid.

• In a mixer fitted with a paddle attachment, cream the butter, first weight of sugar, and invert sugar; scrape down the bowl. • Add the egg yolks one at a time, followed by the vanilla extract. • In a mixer fitted with a whisk attachment, whisk the egg whites with the cream of tartar until foamy. Gradually add the second weight of sugar a little at a time until soft peaks form. Continue to whisk to stiff peaks.

230

• Meanwhile, add the melted chocolate to the creamed butter mixture, pouring it in all at once to prevent it from setting up before it is incorporated. • Fold a portion of the meringue into the creamed butter mixture, leaving the mixture slightly streaky since more folding will be required to incorporate the flour. • Fold a portion of the sifted cake flour and salt into the mixture. • Repeat this alternating folding of the meringue and flour until all of the ingredients have been incorporated. • Divide the batter evenly between buttered and floured cake pans. • Bake at 350°F (177°C) until the a skewer inserted comes out clean. • Remove from the oven and let rest in the pans for 5 minutes, then unmold the cakes onto a cooling rack.

Sachertorte is a specific type of chocolate cake invented by Franz Sacher in July of 1832 in Vienna, Austria when he was only 16 years old. It consists of this cake, cut in half and filled with a thin layer of apricot jam, then glazed with more apricot jam, followed by our Chocolate-Butter Glaze on page 189 of The Pastry Chef’s Little Black Book – Volume I.

231

Marjolaine Dacquoise Meringue Metric

US

Egg Whites

360 g

12 each

Granulated Sugar

170 g

6 oz

Ingredients

4g

1¼ t

Almond or Hazelnut Flour

340 g

12 oz

Powdered Sugar

428 g

15 oz

1t

1t

1.3 kg

2 lb 13.8 oz

Cream of Tartar

Salt Total Weight: Yield: eight (4" x 8") strips

Procedure: • Make a stiff peak French meringue with the egg whites, granulated sugar, and cream of tartar. • Gently fold the sifted dry ingredients into the meringue. lined sheet pan. Bake at 200°F (93°C) until dry and crisp (about 1½ hours).

• Using a pastry bag fitted with a medium sized round tip, pipe 8 (4"x 8") strips on a parchment-

photo: Cynthia Peithman

232

Chocolate Chiffon Cake Metric

US

Coffee (hot)

96 g

3.4 oz

Cocoa Powder

40 g

1.4 oz

Granulated Sugar

240 g

8.5 oz

All-Purpose Flour

140 g

4.9 oz

Ingredients

Baking Powder

8g

1¾ t

Salt

½t

½t

Egg Yolks

100 g

5 each

Vegetable Oil

86 g

3 oz

Vanilla Extract

8g

1¾ t

240 g

8 each

40 g

1.4 oz

Egg Whites Granulated Sugar Cream of Tartar

4g

1¼ t

Total Weight:

1 kg

2 lb 3.3 oz

Yield: one half sheet pan

Procedure: • Whisk the hot coffee and cocoa powder together until smooth; cover and set aside to cool. • Sift the dry ingredients and place in a bowl large enough to accommodate the entire recipe; set aside. • Whisk the cocoa mixture, egg yolks, oil, and vanilla extract to combine. • Whisk the wet ingredients into the sifted dry ingredients and thoroughly mix the batter until smooth and lump free. • Prepare a stiff peak French meringue with the egg whites, sugar, and cream of tartar. • Fold the meringue into the batter just until homogenous. • Bake at 350°F (177°C) until the cake springs back to the touch. Marjolaine continues on following page

233

Marjolaine continued from page 233

Chocolate Ganache Ingredients

Metric

US

Heavy Cream

125 g

4.4 oz

Chocolate (58-72%)

125 g

4.4 oz

250 g

8.8 oz

Total Weight:

Procedure: • In a saucepan, bring the cream to a boil and pour it over the chocolate. • Allow the mixture to sit for several minutes before emulsifying until smooth. • Place plastic wrap on the surface of the ganache to prevent a skin from forming and allow to thicken at room temperature.

Chocolate Cream Ingredients

Metric

US

Heavy Cream

200 g

7 oz

Chocolate (58-66%)

200 g

7 oz

Total Weight:

400 g

14 oz

Procedure: • Whip the cream to soft peaks; set aside. • Melt the chocolate in a bowl large enough to accommodate the entire recipe over a water bath until fairly hot. • Quickly fold the whipped cream into the melted chocolate; use immediately.

234

Hazelnut Buttercream Metric

US

Granulated Sugar

170 g

6 oz

Water

55 g

1.9 oz

Egg Yolks

80 g

4 each

Whole Egg

50 g

1 each

Butter (softened)

454 g

1 lb

Praline Paste (50%)

150 g

5.3 oz

5g

1t

Ingredients

Hazelnut Liqueur Salt

Total Weight:

¼t

¼t

908 g

2 lb

Procedure: • In a saucepan, combine the sugar and water. • Using a wet pastry brush, clean all of the sugar crystals from the sides of the pan to prevent crystallization. • Place the pan over medium-high heat and cook to soft-ball stage, 235-240°F (113-116°C). • Meanwhile, in a mixer fitted with a whisk attachment, whisk the egg yolks and whole egg until light and thick. • As soon as the syrup reaches soft-ball stage, with the mixer running, slowly pour the hot syrup down the sides of the bowl into the whipped eggs. Don’t let the syrup hit the whisk attachment. At this point the mixture is called pâte a bombe. • Whisk until the pâte à bombe is cool. • Incrementally add the softened butter into the pâte à bombe, scraping down the bowl as necessary. • Add the praline paste, followed by the liqueur and salt. Marjolaine continues on following page

235

Marjolaine continued from page 235

Stabilized Whipped Cream Metric

US

3.8 g

1 ½ each

5g

1t

300 g

10.6 oz

Powdered Sugar

75 g

2.6 oz

Total Weight:

385 g

13.6 oz

Ingredients Gelatin Sheets (silver) Brandy

Heavy Cream

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • Squeeze out the excess water from the bloomed gelatin sheets and combine with the brandy. Gently melt over a water bath or in a microwave. • In a mixer fitted with a whisk attachment, whip the cream and sugar to soft peaks. • Add the melted gelatin to the whipped cream in a quick and steady stream while the mixer is running and whip until medium peaks.

Chocolate-Butter Glaze Metric

US

Chocolate (58-66%)

557 g

1 lb 3.6 oz

Butter

408 g

14.4 oz

Glucose Syrup

38 g

1.3 oz

Salt

Pinch

Pinch

Total Weight:

1 kg

2 lb 3.3 oz

Ingredients

236

Chocolate-Butter Glaze Procedure: • Partially melt all of the ingredients together over a water bath. • Off the heat, stir to finish melting the ingredients. • Use the glaze at about 86°F (30°C).

Marjolaine Assembly: Yield: two (4" x 8") cakes • Using a serrated knife, trim the dacquoise into 8 (4"x 8") rectangles; set aside. • Trim the chocolate chiffon cake into 2 (4"x 8") rectangles and place each cake on a cake board board and soak with simple syrup. Spread the ganache over the chocolate chiffon rectangles. • For each cake, place a strip of dacquoise on the layer of ganache. • Spread the chocolate cream over dacquoise layer on each cake. • Place another strip of dacquoise on the chocolate cream. • For each cake, spread hazelnut buttercream over the dacquoise and place another dacquoise on top. Reserve the rest of the buttercream for the crumb coating. • Spread the stabilized whipped cream on top and finish with a final layer of dacquoise. • Refrigerate the marjolaine overnight, or until set. • Assembled, unglazed marjolaine cakes may be frozen for up to 2 months.

Marjolaine Finishing: • Using a serrated knife, trim all sides of the cakes. • Crumb coat the cakes with the remaining hazelnut buttercream and square off; chill until firm. • Glaze the cakes with the chocolate-butter glaze. • As the glaze is just beginning to set, make a light impression using the edge of a spatula or knife across the top of the cakes in a crosshatch pattern. • Place ground hazelnuts at the base along the bottom edges of the cakes, if desired.

The marjolaine was invented by French chef and restaurateur Fernand Point at his 3 Michelin star restaurant “La Pyramide” near Lyon, France. Chef Point is considered to be the father of modern French cuisine.

237

Queen of Sheba Cake Ingredients

Metric

US

Chocolate (58-72%)

170 g

6 oz

Butter

170 g

6 oz

Egg Yolks

80 g

4 each

Granulated Sugar

75 g

2.6 oz

Salt

½t

½t

Ground Almonds (toasted)

50 g

1.8 oz

Brandy

30 g

0.5 oz

Amaretto

30 g

0.5 oz

Egg Whites

120 g

4 each

Granulated Sugar

75 g

2.6 oz

Cream of Tartar

¼t

¼t

All-Purpose Flour

30 g

1 oz

830 g

1 lb 13.2 oz

Total Weight:

Chocolate Glaze Ingredients

Metric

US

Chocolate (58-72%)

620 g

1 lb 5.8 oz

Butter

454 g

1 lb

Glucose Syrup

45 g

1.6 oz

Salt

1/ 8

Total Weight:

t

1.116 kg

Yield : two 9-inch cakes

238

1/ 8

t

2 lb 7.4 oz

Cake Procedure: • Melt the chocolate and butter together in a bowl large enough to accommodate the entire recipe. Set aside and cool to about 110°F (43°C). • In a mixer fitted with a whisk attachment, whisk the egg yolks, first weight of sugar, and salt until light and thick. • Fold the egg yolk mixture into the melted chocolate, followed by the almonds and alcohols. • In a separate mixing bowl, make a medium-stiff peak French meringue with the egg whites, second weight of sugar, and cream of tartar. • Fold the meringue into the chocolate mixture until streaky. Sift the flour over the mixture and continue to fold until the batter is homogeneous. • Bake at 350°F (177°C) until a skewer inserted comes out with moist crumbs. • It is normal for Queen of Sheba cakes to naturally fall in the middle as they cool. While the cakes are still warm, you can lightly press the edges of the cakes down so they are level with the center. • Cool the cakes in the pan before unmolding; they are too fragile to unmold while hot.

Glaze Procedure: • Partially melt all of the ingredients together over a water bath. • Off the heat, stir to finish melting the ingredients. • Use the glaze at about 86°F (30°C).

Known to the French as Reine de Saba, or Queen of Sheba, this moist, rich cake is infinitely versatile. Follow the procedures carefully - if allowed to stand too long, the chocolate mixture may set and be too difficult to fold with the meringue.

239

Baba au Rhum Baba Dough Metric

US

Bread Flour

250 g

8.8 oz

Whole Eggs

200 g

4 each

Salt

½t

½t

Granulated Sugar

60 g

2.1 oz

Water

30 g

1 oz

Fresh Yeast

12 g

0.4 oz

Butter (cubed)

60 g

2.1 oz

Orange Zest

1 each

1 each

Total Weight:

600 g

1 lb 5.1 oz

Ingredients

Soaking Syrup Metric

US

Water

2 kg

4 lb 6.5 oz

Granulated Sugar

1 kg

2 lb 3.3 oz

Lemon Peel

2 each

2 each

Orange Peel

2 each

2 each

Vanilla Beans (split & scraped)

2 each

2 each

Rum (dark or spiced)

400 g

14.1 oz

3.4 kg

7 lb 7.9 oz

Ingredients

Total Weight:

Yield : approximately twenty-four babas au rhum

240

Baba Dough Procedure: • Prepare 2 oz (57 g) cups with vegetable spray or softened butter; set aside. • In a mixer fitted with a paddle attachment, combine the flour, eggs, salt, sugar, water, and yeast. Mix until the dough pulls away from the sides of the bowl and gluten is developed. • Add the butter and orange zest; mix until homogeneous. • Let the dough rest at room temperature for 15 minutes. • Pipe 20-25 gram portions into prepared cups. • Proof until doubled in size. • Bake at 350°F (177°C) until golden brown. • Unmold and allow to cool. At this point the babas can be frozen and defrosted before soaking. • To finish, heat up the soaking syrup until hot, add the babas and keep them completely submerged for 5 minutes. • Remove the babas and allow to drain on cooling racks. • Brush the outside of the babas with warm apricot glaze (optional). • Finish with crème chantilly and fruits of the season as desired.

Soaking Syrup Procedure: • In a large saucepan, stir all the ingredients together - except the rum - and bring to a boil. • Turn off the heat, cover, and allow to infuse until cool. • Add the rum and then strain through a fine-mesh strainer. • Keep refrigerated for future use.

Babas au rhum are lovely yeast-risen cakes soaked with hot rum syrup. Traditionally in France, baba au rhum is made in a ring-shaped mold, filled with crème chantilly and assorted fruits and served family style. This version is written for individual servings but may be used for larger babas as well.

241

Canelés de Bordeaux Metric

US

300 g

10.6 oz

Butter

50 g

1.8 oz

Whole Eggs

100 g

2 each

Egg Yolks

60 g

3 each

Granulated Sugar

250 g

8.8 oz

Cake Flour

150 g

5.3 oz

5g

1t

Dark Rum

20 g

0.7 oz

Vanilla Extract

10 g

2t

200 g

7 oz

1.145 kg

2 lb 8 oz

Ingredients Whole Milk

Salt

Whole Milk (cold) Total Weight:

Procedure: • Bring the milk and butter to a scald; set aside. • Gently whisk together the whole eggs, yolks, sugar, flour, salt, rum, and vanilla extract until smooth; do not incorporate air. Add the warm milk/butter mixture to the whisked eggs. • Whisk in the cold milk; then strain through a fine-mesh strainer. • Refrigerate the batter for at least 1 day before using. • Lightly brush the interior of the canelé molds with “white oil;” set on paper towels or cooling rack upside down to avoid pooling of oil in the crevices. Place the molds in the freezer for at least 30 minutes before filling and baking. • Bake at 350°F (177°C) for about 1 hour, or until dark brown; unmold immediately. Chef’s Notes: • To make the “white oil”: Melt beeswax in the microwave; while still warm, gradually stir in enough neutral oil to make a whitened mixture thick enough to coat the back of the spoon. Store at room temperature in an airtight container.

242

Tarte Tatin Metric

US

300 g

10.6 oz

75 g

2.6 oz

Apples (peeled, halved & cored)

6 each

6 each

Granulated Sugar

285 g

10 oz

60 g

2.1 oz

Ingredients Puff Pastry

Butter

Apple Brandy

Yield: one 9-inch tart

• Roll the puff pastry into a 10-inch disc just under ¼ -inch thick. Dock the dough and refrigerate Procedure:

for 30 minutes.

• Melt the butter in a large sauté pan over medium heat. Place the apples halves, rounded-side down, in the pan and sauté until they begin to brown. • Sprinkle the apples with sugar and lower the heat. Cook until the sugar has caramelized, then add the brandy, and flambé the apples. When the alcohol has cooked off, remove the pan from the heat and allow to cool. • Place the prepared chilled puff pastry over the apples and lightly tuck the edges of the pastry in-between the apples and the pan. • Bake at 375ºF (191ºC) for 25-30 minutes, or until the pastry is golden brown. • Remove the tart from the oven and unmold it onto a large plate or serving dish. Be careful, as some of the hot caramel may leak out. Chef’s Notes: • See our classic puff pastry recipe on page 28 in The Pastry Chef’s Little Black Book – Volume 1.

243

Beignets Ingredients

Metric

US

All-Purpose Flour

500 g

1 lb 1.6 oz

Granulated Sugar

80 g

2.8 oz

Fresh Yeast

20 g

0.7 oz

Salt

10 g

2t

Vanilla Bean (seeds)

1 each

1 each

Whole Eggs

350 g

7 each

10 g

2t

100 g

3.5 oz

1.07 kg

2 lb 5.7 oz

Rum (dark or spiced)

Butter (softened)

Total Weight:

Procedure: • Place the first five ingredients in a bowl of a mixer fitted with a dough hook. • Add the eggs and rum; mix until gluten is developed and a “window” is achieved. • Add the butter in several additions and mix until silky and all of the butter has been absorbed into the dough. • Slow proof the dough in the refrigerator overnight. Alternatively, bulk proof for 2 hours at room temperature, chill until firm, then use. • Roll and cut into desired shape and proof until doubled in size. • Fry in neutral vegetable oil at 350°F (177°C) until golden brown and cooked through. • Garnish with powdered sugar and serve immediately.

244

Louisiana Pralines Metric

US

Light Brown Sugar

240 g

8.5 oz

Granulated Sugar

200 g

7 oz

Half & Half

140 g

4.9 oz

Butter (cubed)

60 g

2.1 oz

Salt

5g

1t

Vanilla Extract

5g

1t

150 g

5.3 oz

800 g

1 lb 12.2 oz

Ingredients

Pecans (toasted)

Total Weight:

Yield: twenty-four 28 g (1 oz) cookies

Procedure: • In a saucepan, combine the sugars, half & half, butter, and salt. Begin heating the mixture and whisk until smooth. • Cook without stirring to 240ºF (116ºC). • Stir in the vanilla extract and pecans with a wooden spoon. • Continue to stir the praline mixture until it begins to thicken. • Portion the pralines onto a parchment-lined sheet pan and allow to cool. • Store pralines in an airtight container at room temperature for up to one week. Chef’s Notes: • Evaporated milk or buttermilk may be substituted for the half & half in this recipe. Pecans can be left whole or coarsely chopped as desired.

The praline was introduced to America by French settlers who immigrated to Louisiana. The recipe was adapted to use local ingredients such as pecans and brown sugar.

245

Old World Linzer Dough Ingredients

Metric

US

Hard-Boiled Egg Yolks

12 each

12 each

Butter ( ¼ -inch cubes, cold)

560 g

1 lb 3.7 oz

Cake Flour

400 g

14.1 oz

All-Purpose Flour

200 g

7 oz

Hazelnut Flour

75 g

2.6 oz

Almond Flour

25 g

0.9 oz

Powdered Sugar

100 g

3.5 oz

Salt

10 g

2t

Cinnamon (ground)

5g

2¼ t

Dark Rum

30 g

1 oz

Vanilla Extract

¼t

¼t

1.64 kg

3 lb 9.8 oz

Total Weight:

Procedure: • Pass the hard-boiled egg yolks through a sieve; combine with the dry ingredients. • In a mixer fitted with a paddle attachment, mix all of the ingredients until the dough comes together. • Turn the dough out onto a lightly floured work surface. Gently shape into desired sized rounds. • Wrap the dough in plastic wrap and refrigerate for a minimum of 2 hours, preferably overnight. Chef’s Notes: • The dough should be well combined with no trace of any particular ingredient visible. • Cooked egg yolks add richness to the dough and helps create a tender and delicate crust.

Named after the Austrian city of Linz, this classic is known for its raspberry preserve filling and tender lattice top dough.

246

Pavlova Meringue Ingredients

Metric

US

240 g

8 each

7g

2t

460 g

1 lb 0.2 oz

White Vinegar or Lemon Juice

10 g

2t

Vanilla Extract

10 g

2t

Cornstarch

10 g

1 T, ¼ t

735 g

1 lb 9.9 oz

Egg Whites Cream of Tartar

Granulated Sugar

Total Weight:

Procedure: • In a mixer fitted with a whisk attachment, whisk the egg whites and cream of tartar until they form medium-stiff peaks. • Gradually add the sugar and whisk until stiff and glossy. • Whisk in the vinegar or juice, vanilla extract, and cornstarch. • Pipe or spread as desired and bake at 225°F (107°C) for about 60-70 minutes, or until crispy on the outside and soft in the center.

Pavlova is a meringue-based cake named after the Russian ballerina Anna Pavlova. It is a meringue dessert with a crisp crust and soft interior, commonly topped with whipped cream and fruits of the season.

247

Crema Catalana Ingredients

Metric

US

Whole Milk (divided)

1.92 kg

2 qts

160 g

5.6 oz

Orange Zest (strips)

4 strips

4 strips

Lemon Zest (strips)

4 strips

4 strips

Cinnamon Stick (3-inch)

2 each

2 each

Vanilla Bean (split & scraped)

1 each

1 each

Granulated Sugar

160 g

5.6 oz

Cornstarch

32 g

4T

Salt

Pinch

Pinch

Egg Yolks

300 g

15 each

2.57 kg

5 lb 10.7 oz

Granulated Sugar

Total Weight:

Yield: twenty-two 4-ounce shallow ramekins

• In a saucepan, bring ¾ of the milk, the first weight of sugar, zests, cinnamon sticks, and vanilla Procedure:

bean to a boil.

• Remove from the heat and let infuse for 10 minutes before straining. Return to the saucepan. remaining ¼ of the milk until completely smooth, followed by the egg yolks.

• In a mixing bowl, combine the second weight of sugar, cornstarch, and salt. Whisk in the • Temper about ⅓ of the hot infused milk into the egg yolk mixture. Return the mixture back to the saucepan and continue cooking, stirring vigorously with a whisk, until the custard just begins to come to a boil and thicken. • Using a ladle, divide the custard into desired sized shallow ramekins. Refrigerate for at least 2 to 3 hours before caramelizing the tops with sugar.

248

Crème Caramel Metric

US

Whole Milk

960 g

1 qt

Granulated Sugar (divided)

200 g

7 oz

Whole Eggs

350 g

7 each

Egg Yolks

40 g

2 each

Salt

Pinch

Pinch

Vanilla Extract

5g

1t

Total Weight

1.555 kg

3 lb 6.8 oz

Ingredients

Yield: one 9-inch cake pan or thirteen 4 oz ramekins

Procedure: • Coat the bottom of desired molds with caramel slackened with a touch of warm water; allow • In a saucepan, bring the milk and ½ of the sugar to a boil. to cool.

• Meanwhile, whisk the other ½ of the sugar with the whole eggs, egg yolks, and salt.

• Temper about ⅓ of the hot milk mixture into the egg mixture. Gradually whisk in the rest of the hot milk and strain the mixture through a fine-mesh strainer. • Stir in the vanilla extract. • Remove excess air bubbles from the top of the crème caramel custard by placing a piece of plastic wrap or paper towel on the surface and then removing. • Bake at 275°F (135°C) in a water bath, covered, until the custard trembles slightly when shaken. Chef’s Notes: • Crème caramel has a shelf life of up to 3 days.

249

Bread Pudding Custard Metric

US

Whole Milk

800 g

1 lb 12.2 oz

Heavy Cream

145 g

5.1 oz

Granulated Sugar

220 g

7.8 oz

¼t

¼t

Vanilla Bean (split & scraped)

1 each

1 each

Whole Eggs

250 g

5 each

60 g

3 each

1.475 kg

3 lb 4 oz

Ingredients

Salt

Egg Yolks

Total Weight:

Procedure: • In a saucepan, bring the milk, cream, sugar, salt, and vanilla bean to a boil. • Temper about ½ of the hot milk mixture into the egg mixture. Use a rubber spatula to scrape • Meanwhile, whisk the whole eggs and egg yolks together until smooth. all of the tempered egg mixture into the saucepan.

• Strain through a fine-mesh strainer. • Saturate the bread with warm custard and allow the bread to absorb it before saturating it again until completely soaked. • At this point the bread pudding can be covered with foil and baked right away, or reserved in the refrigerator for several hours, or overnight and baked at a later time. • Bake at 300°F (149°C), covered with foil, until puffed and set. Chef’s Notes: • We like to use brioche or challah for our bread puddings. Be sure the crust is removed and the bread is slightly dried out or lightly toasted prior to saturating it with the warm custard. • Try serving bread pudding warm with our Apple Cider Caramel Sauce on page 177 drizzled on top.

250

Vanilla Tapioca Pudding Ingredients

Metric

US

Tapioca Pearls

114 g

4 oz

Whole Milk

960 g

1 qt

Granulated Sugar

200 g

7 oz

Vanilla Bean (split & scraped)

1 each

1 each

Heavy Cream

425 g

15 oz

Total Weight:

1.7 kg

3 lb 12 oz

Procedure: • Soak the tapioca pearls in cold water for 4 hours, or overnight in the refrigerator. • Strain the pearls and set aside. • In a saucepan, bring the milk, sugar, and vanilla bean to a boil. Add the tapioca pearls and lower to a simmer, stirring continuously until the pearls are translucent and soft. • In a separate saucepan, bring the cream to a boil. Pour over the cooked tapioca pearls and stir to combine. • Chill the pudding over an ice bath, stirring periodically as it cools. Stirring helps prevent the pearls from sticking to each other while chilling. • Remove the vanilla bean once chilled. Chef’s Notes: • Tapioca pudding has a shelf life of up to 3 days.

251

Honey-Nut Baklava Ingredients

Metric

US

Granulated Sugar

200 g

7 oz

Water

175 g

6.2 oz

Honey

170 g

6 oz

Lemon Juice (fresh)

25 g

0.9 oz

Vanilla Paste

½t

½t

Phyllo Dough (thawed)

454 g

1 lb

Butter

284 g

10 oz

Nuts (finely chopped)

454 g

1 lb

2g

1t

Pinch

Pinch

Honey Syrup:

Filling:

Cinnamon (ground) Salt

Yield: one 13 x 9-inch baking dish

Honey Syrup Procedure: • In a saucepan, combine the sugar, water, and honey. Bring the mixture to a boil, stirring until the sugar dissolves. • Lower the heat and reduce at a low boil for an additional 5 minutes. Cool the syrup and stir in the lemon juice and vanilla paste.

252

Baklava Assembly Procedure: • Thaw the phyllo dough by transferring it from the freezer to the refrigerator overnight, then place on the counter for 30 minutes before beginning assembly. • Melt the butter and set aside. • In a bowl, stir together the chopped nuts, cinnamon, and salt. • Butter the bottom and sides of a 13 x 9-inch baking pan. Place a piece of parchment paper that is cut to fit on the bottom of the pan and butter the parchment (if using a non-stick pan, the parchment paper may be eliminated). • Trim the entire stack of phyllo dough to fit your baking pan and cover with a damp towel to prevent the dough from drying out during assembly. • Place 8 sheets of phyllo dough into the baking pan one at a time, brushing each sheet with melted butter once it’s in the pan before adding the next (keep remaining phyllo covered with the damp towel at all times). Sprinkle about 1/5 (90 g / 3.2 oz) of the nuts over the phyllo. • Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat this process 4 times. Finish with 8 layers of buttered phyllo sheets, being sure to brush the very top layer with butter. Cover with plastic wrap and refrigerate for 15-20 minutes to firm up the butter.

• Cut the pastry into 1½-inch strips, then cut diagonally to form diamond shapes.

• Bake at 300ºF (149ºC) until golden brown (about 50-60 minutes minutes on low fan). • Remove from the oven and immediately ladle the cooled syrup over the hot baklava. Let the baklava cool completely, uncovered at room temperature. Chef’s Notes: • For best results, let the cooled baklava sit 4-6 hours or overnight covered at room temperature for the syrup to penetrate and moisten the layers. • Baklava can be cut into any desired size or shape, but it must be done before baking. It is not necessary to cut all the way to the very bottom of the pan as that can be done during serving. • Be sure to scale the recipe up as needed for larger sized pans. • For non-convection ovens, increase the baking temperature to 325ºF (163ºC). • For variation, try different nuts or nut blends. Additionally, try substituting the cinnamon for our sweet Masala Spice Blend recipe on page 120.

253

Authentic Italian Cannoli Metric

US

All-Purpose Flour

250 g

8.8 oz

Powdered Sugar

30 g

1 oz

Cocoa Powder

5g

1T

Cinnamon (ground)

2g

1t

Espresso Powder (instant)

2g

1t

Salt

½t

½t

Lard or Butter (softened)

50 g

1.8 oz

Whole Egg

50 g

1 each

Marsala Wine

30 g

1 oz

White Wine Vinegar

30 g

1 oz

Ricotta Cheese (drained)

908 g

2 lb

Powdered Sugar

220 g

7.8 oz

Vanilla Extract or Paste

10 g

2t

Cinnamon (ground)

½t

½t

Ingredients Cannoli Shells:

Cannoli Cream:

Yield: approximately twenty-four cannoli

254

Cannoli Shell Procedure: • In a mixer fitted with hook attachment, combine the flour, powdered sugar, cocoa powder, cinnamon, espresso powder, and salt. • Add the egg and lard and mix until the dough is shaggy. • Combine the wine and vinegar and incrementally add it to the dough with the mixer running. You might not need to add the entire wine and vinegar mixture depending on how much the flour absorbs. The dough should be soft and elastic. • Finish kneading the dough by hand for 5 minutes until it is smooth and homogenous. • Wrap in plastic wrap and refrigerate for a minimum of 1 hour. • Roll the dough very thinly (1-2 mm) using a pasta roller machine. • Using a round pastry cutter, cut circles that fit the size of your cannoli tubes (commonly 4 to 5-inches in diameter). • Stretch the circles into a slight oval, then roll them around cannoli tubes brushing the ends with egg white wash to seal. • Deep fry in lard, oil, or vegetable shortening at 350ºF (177ºC) until golden brown. Allow them to cool before removing the metal cylinders. Cannoli Cream Procedure: • In a mixer fitted with a paddle attachment, mix the ricotta cheese until smooth. • Add the powdered sugar, vanilla, and cinnamon; mix until creamy. • Using a pastry bag fitted with a medium-size round tip, fill the cannoli shells making sure the cream fills the very center of each shell. • Optional: Garnish each end of the cannoli with miniature chocolate chips, chopped pistachios, or a halved candied cherry. Dust with powdered sugar as desired. Chef’s Notes: • Cannoli are best enjoyed as fresh as possible. However, you can store them in the refrigerator for up to 1 day. • To preserve the crunchiness of unfilled cannoli shells, store them in an airtight container for up to 3 days.

255

Lemon Bars Metric

US

Butter (melted)

454 g

1 lb

Crème Fraîche

285 g

10 oz

Whole Eggs

500 g

10 each

Egg Yolks

160 g

8 each

Granulated Sugar

570 g

1 lb 4 oz

Lemon Juice

750 g

1 lb 10.4 oz

Lemon Zest

4 each

4 each

Ingredients

1/ 8

Salt

t

2.72 kg

Total Weight:

1/ 8

t

6 lb

Yield: one half sheet pan

Procedure: • Whisk the crème fraîche and melted butter together until smooth. • Separately, whisk the whole eggs, egg yolks, sugar, salt, lemon juice, and zest together along with the butter/crème fraîche mixture until smooth. • Warm the mixture over a water bath until about 120°F (49°C). Using an immersion blender, blend everything together, then strain through a fine-mesh strainer. • Bake at 250°F (121°C) in a half sheet pan that has been lined with blind baked pâte sucrée or pâte sablé until set. • Chill until firm and cut as desired. Chef’s Notes: • Do not dock the dough before blind baking. • See our pâte sucrée recipe on page 20 or pâte sablé recipe on page 15 in The Pastry Chef’s Little Black Book — Volume 1.

256

Buttermilk Pancakes Metric

US

All-Purpose Flour

340 g

12 oz

Granulated Sugar

85 g

3 oz

Baking Powder

12 g

2¼ t

Baking Soda

5g

1t

Salt

7g

1½ t

Buttermilk

750 g

1 lb 10.4 oz

Whole Eggs

150 g

3 each

Butter (melted)

38 g

1.3 oz

Total Weight:

1.385 kg

3 lb 0.8 oz

Ingredients

Yield: twenty-four 2 oz pancakes

Procedure: • Whisk the dry ingredients together in a bowl large enough to accommodate the entire recipe. • Whisk the buttermilk, eggs, and melted butter together until smooth. • Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well and begin whisking starting from the center out, until all ingredients are incorporated. Do not over whisk; a few lumps are fine. • If the batter seems thick, add a little more buttermilk. • At this point, the batter can be refrigerated for up to 1 hour. • Heat a large nonstick pan or griddle over low heat for a few minutes. Add 1 tablespoon of oil and/or butter to the pan. Turn the heat up to medium-low and ladle 2 oz of batter in the pan. Repeat, taking care not to crowd the cooking surface. • Flip pancakes after bubbles rise to the surface and the bottoms are brown (about 2-3 minutes). Cook until the other sides are lightly brown.

257

Vanilla Extract Ingredient

Metric

US

Vanilla Beans

6 each

6 each

Vodka (good quality)

750 g

1 lb 10.4 oz

Total Weight:

750 g

1 lb 10.4 oz

• Split the vanilla beans and cut into ½ -inch pieces. Place in a jar with the vodka and seal tightly. Procedure:

• Let stand in cool dark place for 1 month or more, shaking the jar periodically.

• Strain the vanilla extract through a fine-mesh strainer lined with cheesecloth. Alternatively, strain the extract using a coffee filter. • Deposit the vanilla extract into clean and sanitized bottles as desired. Chef’s Notes: • Try substituting 10% of the vodka with amaretto, bourbon or spiced rum for a nuanced variation.

258

chapter

260

Blueberry Jam

261

Fig Jam

262

Huckleberry Jam

263

Peach Jam

264

Raspberry Jam

265

Rhubarb Jam

266

Strawberry Jam

267

Concord Grape Jelly

268

Apple Compote

269

Banana-Maple Compote with Curry

270

Cherry Compote

271

Fresh Blueberry Compote

272

Orange-Cranberry Compote

274

Prune Compote

275

Apple Butter

276

Candied Chestnuts

277

Candied Citrus Peel

278

Tropical Fruit Salsa

279

Red Onion Marmalade

280

259

9

Jams & Compotes

Apricot Jam

Apricot Jam Ingredients

Metric

US

Apricots

1.589 kg

3 lb 8 oz

550 g

1 lb 4 oz

Honey

30 g

1 oz

Lemon Juice

30 g

1 oz

1.53 kg

3 lb 6 oz

Granulated Sugar

Total Weight: Yield: 3 pints

Procedure: • Rinse the apricots, remove the pits, and dice as desired. • Stir to combine the apricots, sugar, honey, and lemon juice in a mixing bowl. Cover with plastic wrap and place in the refrigerator for 1 hour, or up to overnight. • Transfer the apricot mixture to a heavy-bottomed saucepan and bring to a boil. • Reduce to the gel point over medium-high heat, stirring constantly (about 10-12 minutes). Check the consistency using a cold-plate test. • Apricot jam will not achieve a firm gel, but will develop a thick, silky consistency. • Ladle into sterilized pint jars, leaving ¼ -inch headspace. Seal and process in a boiling water bath for 10 minutes.

260

Blueberry Jam Ingredients

Metric

US

Blueberries

1.135 kg

2 lb 8 oz

Water

118 g

4.2 oz

Granulated Sugar

575 g

1 lb 4.3 oz

Lemon Juice

20 g

0.7 oz

Total Weight:

1 kg

2 lb 3.3 oz

Yield: 2 pints

Procedure: • In a heavy-bottomed saucepan, combine the blueberries and water. Gently heat them until their skins burst; then run the cooked blueberries through a food mill. • Return the blueberry puree back to the saucepan, stir in the sugar and lemon juice. Bring to a boil, stirring continuously. • Reduce to the gel point over medium-high heat, stirring constantly (about 5-7 minutes). Check the consistency using a cold-plate test. • Ladle into sterilized half-pint jars, leaving ¼ -inch headspace. Seal and process in a boiling water bath for 10 minutes.

261

Fig Jam Ingredients

Metric

US

Fresh Figs (stemmed & coarsely chopped)

1.362 kg

3 lb

Granulated Sugar

200 g

7 oz

Turbinado Sugar

170 g

6 oz

Lemon Juice

45 g

1.6 oz

Honey

20 g

0.7 oz

Salt

Pinch

Pinch

1.3 kg

2 lb 13.8 oz

Total Weight: Yield: 2 ½ pints

Procedure: • Stir to combine the figs, sugars, lemon juice, honey, and salt in a mixing bowl. Cover with plastic wrap and place in the refrigerator for 3 hours, or up to overnight. • Transfer the fig mixture to a heavy-bottomed saucepan and bring to a boil. • Reduce the jam over medium-high heat, stirring continuously (about 5 minutes). • Lower the heat to medium-low and reduce to the gel point for a few more minutes. Check the consistency using a cold-plate test. • Ladle into sterilized half-pint jars, leaving ¼ -inch headspace. Seal and process in a boiling water bath for 10 minutes. Chef’s Notes: • This delicious fig jam goes perfect with either sweet or savory dishes like scones, muffins, sandwiches, and cheese.

262

Huckleberry Jam Ingredients

Metric

US

Huckleberries

908 g

2 lb

Water

100 g

3.5 oz

Lemon Juice

20 g

0.7 oz

Granulated Sugar

600 g

1 lb 5.1 oz

Black Pepper (ground)

Pinch

Pinch

908 g

2 lb

Total Weight: Yield: 2 pints

Procedure: • In a heavy-bottomed saucepan, combine the huckleberries, water, and lemon juice. Gently heat them until their skins burst (about 5 minutes); then mash lightly, leaving some whole. • Stir in the sugar and pepper and bring the mixture to a boil. • Reduce to the gel point over medium-high heat, stirring continuously (about 7-10 minutes). Check the consistency using a cold-plate test. • Ladle into sterilized half-pint jars, leaving ¼ -inch headspace. Seal and process in a boiling water bath for 10 minutes.

263

Peach Jam Ingredients

Metric

US

Peaches (ripe)

2.27 kg

5 lb

Granulated Sugar

700 g

1 lb 8.7 oz

Lemon Juice

60 g

2.1 oz

Salt

Pinch

Pinch

1.53 kg

3 lb 6 oz

Total Weight: Yield: 3 pints

Procedure: • Blanch and shock the peaches to remove the skins and pits. • Working in batches, pulse the peaches in a food processor until chunky. • Combine the peaches, sugar, lemon juice, and salt in a mixing bowl. Stir to combine, cover with plastic wrap, and place in the refrigerator for 1 hour. • Transfer the peach mixture to a heavy-bottomed saucepan and bring to a boil. • Reduce to the gel point over medium-high heat, stirring continuously (about 10 minutes). Check the consistency using a cold-plate test. • Ladle into sterilized pint jars, leaving ¼ -inch headspace. Seal and process in a boiling water bath for 10 minutes. Chef’s Notes: • Try substituting some of the peaches with mango for a delicious variation.

264

Raspberry Jam Ingredients

Metric

US

Raspberries

1.135 kg

2 lb 8 oz

425 g

15 oz

Lemon Juice

15 g

0.5 oz

Total Weight:

1 kg

2 lb 3.3 oz

Granulated Sugar

Yield: 2 pints

Procedure: • In a heavy-bottomed saucepan, crush the berries with the sugar and lemon juice. Bring the mixture to a boil. • Reduce to the gel point over medium-high heat, stirring continuously (about 8-10 minutes). Skim away any foam that rises to the surface as the berries cook. Check the consistency using a cold-plate test. • Ladle into sterilized half-pint jars, leaving ¼ -inch headspace. Seal and process in a boiling water bath for 10 minutes.

265

Rhubarb Jam Ingredients

Metric

US

Rhubarb

1.135 kg

2 lb 8 oz

Granulated Sugar

700 g

1 lb 8.7 oz

Lemon Juice

60 g

2.1 oz

Grenadine

15 g

0.5 oz

¼ each

¼ each

1.345 kg

2 lb 15.4 oz

Orange Zest

Total Weight: Yield: 2 ½ pints

• Cut the rhubarb stalks into ½ -inch pieces. Procedure:

• Stir to combine the rhubarb, sugar, lemon juice, and grenadine in a mixing bowl. Cover with plastic wrap and place in the refrigerator for 1 hour, or up to overnight. • Transfer the rhubarb mixture to a heavy-bottomed saucepan and bring to a boil. • Reduce to the gel point over medium-high heat, stirring continuously (about 7-9 minutes). Check the consistency using a cold-plate test. • Turn off the heat and stir in the orange zest. • Ladle into sterilized pint jars, leaving ¼ -inch headspace. Seal and process in a boiling water bath for 10 minutes.

266

Strawberry Jam Ingredients

Metric

US

Strawberries

908 g

2 lb

Granulated Sugar

500 g

1 lb 1.6 oz

15 g

0.5 oz

908 g

2 lb

Lemon Juice

Total Weight: Yield: 2 pints

Procedure: • Rinse the strawberries and remove their caps. • Place the strawberries, sugar, and lemon juice in a heavy-bottomed saucepan and crush with a potato masher or your hands. • Bring the mixture to a boil; then reduce the jam to the gel point over medium-high heat, stirring continuously (about 8-10 minutes). Check the consistency using a cold-plate test. • Ladle into sterilized half-pint jars, leaving ¼ -inch headspace. Seal and process in a boiling water bath for 10 minutes.

267

Concord Grape Jelly Ingredients

Metric

US

Concord Grapes

1.362 kg

3 lb

Granny Smith Apple

1 each

1 each

Granulated Sugar

600 g

1 lb 5.2 oz

30 g

1 oz

765 g

1 lb 11 oz

Lemon Juice

Total Weight: Yield: 1 ½ pints

Procedure: • Remove the grapes from their stems, rinse, and drain. Place in a saucepot and crush with a potato masher or your hands. Slice the apple, skin and core included, and add to the pot. • Bring to a boil, then lower to a simmer for 20 minutes. Skim away any foam that rises to the surface as the fruit cooks. • Strain the mixture through a double layer of cheesecloth and allow to drip until cool (about an hour). Refrigerate the grape liquid overnight. • Strain the grape liquid again through cheesecloth and measure; you should have about 1 quart. (If you have more or less, adjust the amount of sugar accordingly.) • Transfer the grape liquid, sugar, and lemon juice to a heavy-bottomed saucepan and bring to a boil. • Reduce the jelly over high heat to the gel point (about 10 minutes at a full boil). • Check the consistency using a cold-plate test. Place about 1 teaspoon of hot jelly on a cold plate and place in the freezer for 1 minute. At the gel point, a skin will form that wrinkles when you push your finger through it. If there’s no skin, reduce 1 minute longer and check again. • Ladle into sterilized half-pint jars, leaving ¼ -inch headspace. Seal and process in a boiling water bath for 10 minutes.

268

Apple Compote Ingredients

Metric

US

Apples ( ¼ -inch dice)

750 g

1 lb 10.4 oz

Granulated Sugar

125 g

4.4 lb

Vanilla Bean (split & scraped)

1 each

1 each

½ each

½ each

15 g

1T

775 g

1 lb 11.3 oz

Lemon Juice Water

Total Weight:

Procedure: • Combine the diced apples, sugar, vanilla bean, lemon juice, and water in a heavy-bottomed saucepan and bring to a simmer. • Cover the pan with a parchment paper lid and cook, stirring occasionally, until the apples are translucent and the water has evaporated. • Spread the compote out onto a sheet pan lined with plastic wrap, or a hotel pan, to stop the cooking process. Remove the vanilla bean pod. Chef’s Notes: • If its liquid evaporates before the apples are fully cooked, add more water to prevent the compote from caramelizing or burning. • If the apples are cooked before its liquid has evaporated, remove the lid and stir the compote over high heat to evaporate the excess water. • The compote should be slightly undercooked if using for tart fillings or turnovers, etc., as it will continue to cook in the second baking.

269

Banana-Maple Compote with Curry Ingredients

Metric

US

Bananas

650 g

1 lb 6.9 oz

Pure Maple Syrup

250 g

8.8 oz

4g

2t

904 g

1 lb 15.9 oz

Sweet Curry Powder

Total Weight:

Procedure: • Slice the bananas; toss with the maple syrup and curry powder to combine. • Place the banana mixture in vacuum bags and seal using a vacuum packaging machine. Chef’s Notes: • We like to spoon this delicious compote over our coconut ice cream recipe on page 115.

270

Cherry Compote Metric

US

1 kg

2 lb 3.3 oz

250 g

8.8 oz

Kirschwasser

60 g

2.1 oz

Cornstarch

30 g

1 oz

Water (cold)

38 g

1.3 oz

1.378 kg

3 lb 0.6 oz

Ingredients Cherries Granulated Sugar

Total Weight:

Procedure: • In a heavy-bottomed saucepan, bring the cherries, sugar, and kirschwasser to a boil. Lower to a simmer and cook until desired degree of tenderness. • Dissolve the cornstarch in cold water and add it to the cherries. • Bring the mixture back to a boil to thicken. • Cool immediately. Chef’s Notes: • You may need to adjust the sugar and/or cornstarch quantities in this recipe depending on the cherries you are using and desired consistency. • This recipe makes the perfect filling for a classic Black Forest Cake, among many other uses.

271

Fresh Blueberry Compote Wild Blueberry Sauce Metric

US

1 kg

2 lb 3.3 oz

Water

150 g

5.3 oz

Powdered Sugar

150 g

5.3 oz

Lemon Juice

½ each

½ each

Vanilla Bean (seeds)

½ each

½ each

Black Pepper (ground)

Pinch

Pinch

Water (cold)

40 g

1.4 oz

Cornstarch

20 g

0.7 oz

815 g

1 lb 12.7 oz

Ingredients Wild Blueberries

Total Weight:

Blueberry Compote Ingredients

Metric

US

Fresh Blueberries

500 g

1 lb 1.6 oz

Wild Blueberry Sauce

170 g

6.0 oz

670 g

1 lb 7.6 oz

Total Weight:

This blueberry compote blends the best of both worlds by using both wild and regular blueberries. Wild blueberries have a more intense blueberry flavor, while regular blueberries are larger, plumper, and juicier.

272

Blueberry Sauce Prodedure: • In a heavy-bottomed saucepan, bring the blueberries, water, sugar, lemon juice, vanilla, and pepper to a boil. Lower to a simmer and cook for about 15 minutes, or until the blueberries burst and release their juices. • Puree the cooked blueberries in a blender until smooth and then strain through a fine-mesh strainer pressing on the solids. • Transfer the sauce to a heavy-bottomed saucepan. Stir the water and cornstarch together in a small bowl until smooth; add to the pan. Stirring continuously with a whisk, bring to a boil over medium heat and boil for 1 minute. • Cool down immediately over an ice bath. Blueberry Compote Prodedure: • Toss the fresh blueberries and chilled wild blueberry sauce together until well combined. • Reserve in the refrigerator until ready for use. Chef’s Notes: • The wild blueberry sauce will keep in the refrigerator for up to one week and can, of course, be used on its own. If you were to use this recipe on your menu, we suggest making enough sauce to last a week and make the compote daily.

273

Orange-Cranberry Compote Metric

US

Granulated Sugar

680 g

1 lb 8 oz

Water

300 g

10.5 oz

Orange Juice

2 each

2 each

Orange Zest (strips)

8 strips

8 strips

Vanilla Bean (split & scraped)

1 each

1 each

Cinnamon Stick

1 each

1 each

Cranberries

908 g

2 lb

Total Weight:

1.5 kg

3 lb 4.9 oz

Ingredients

Procedure: • In a heavy-bottomed saucepan, combine the sugar, water, juice, zest, vanilla, and cinnamon. • Bring to a boil and add the cranberries. Lower to a simmer and cook the cranberries until tender (about 5-10 minutes). • Cool over an ice bath and remove the zest, vanilla bean pod, and cinnamon stick.

274

Prune Compote Ingredients

Metric

US

Prunes

454 g

1 lb

Earl Grey Tea (warm)

454 g

1 lb

Red Wine

454 g

1 lb

Granulated Sugar

100 g

3.5 oz

Vanilla Bean (split & scraped)

1 each

1 each

15 g

0.5 oz

908 g

2 lb

Lemon Juice

Total Weight:

Procedure: • Cut the prunes as desired, or leave whole. • Macerate the prunes in the warm tea for 2 hours. Drain and place in a heavy-bottomed saucepan. • Cover the drained prunes with the wine, sugar, vanilla bean, and lemon juice. • Simmer the prunes over low heat, stirring regularly until softened (about 30 minutes). Remove the vanilla bean pod. • Serve warm or cold.

275

Apple Butter Ingredients

Metric

US

Apples

3.178 kg

7 lb

650 g

1 lb 6.9 oz

30 g

1 oz

Granulated Sugar

350 g

12.3 oz

Light Brown Sugar

100 g

3.5 oz

Cinnamon Sticks

3 each

3 each

Nutmeg (ground)

¼t

¼t

Allspice (ground)

¼t

¼t

Salt

¼t

¼t

2 kg

4 lb 6.5 oz

Apple Cider Apple Cider Vinegar

Total Weight:

• Peel, core, and dice the apples into ½-inch chunks. Combine with the cider and cider vinegar Procedure:

in a large heavy-bottomed saucepan, cover, and bring to a simmer. Simmer until the apples are completely softened (about 30 minutes).

• Pass the apple pulp through a food mill and transfer to another heavy-bottomed saucepan. • Add the sugars, spices, and salt; gently simmer, stirring frequently until very thick (about 2 hours). • To test the thickness, spoon a bit onto a cold plate; the mixture should set almost immediately with no spreading or wateriness. • Cool completely and remove the cinnamon sticks. • The butter is ready to use immediately, or it may be stored in the refrigerator for up to 2 weeks.

Chef’s Notes: • For best results, use a blend of apples of contrasting flavor profiles and degrees of acidity.

276

Candied Chestnuts Metric

US

Fresh Chestnuts

454 g

1 lb

Water

945 g

1 qt

Granulated Sugar

200 g

7 oz

30 g

1 oz

½ each

½ each

Pinch

Pinch

570 g

1 lb 4 oz

Ingredients

Glucose Syrup Vanilla Bean (split & scraped) Salt

Total Weight:

Procedure: • Cut a small X on the flat side of the shell on each chestnut using the tip of a sharp paring knife. • Place the nuts on a sheet pan and roast at 375°F (191°C) for about 15 minutes. Alternatively, place the chestnuts in a saucepan with enough water to cover, simmer for the same length of time and drain. • While the nuts are still hot, carefully remove the shells and dark skin around the meat. • In a saucepan, bring the water, sugar, glucose syrup, vanilla bean, and salt to a boil. Add the chestnuts and simmer over low heat for about 45 minutes or until the liquid has reduced to a slightly thick syrup. • Store in an airtight container in the refrigerator for up to 1 month. Chef’s Notes: • Don’t let the chestnuts boil in the syrup or they will break up into small pieces (broken pieces can be used for fillings and chestnut puree). • Pay close attention toward the end of the cooking process, as the thick syrup can easily overreduce or burn.

277

Candied Citrus Peel Ingredients

Metric

US

Citrus Peel

4 each

4 each

1 kg

2 lb 3.3 oz

Granulated Sugar

800 g

1 lb 12.2 oz

Corn Syrup

400 g

14.1 oz

2.2 kg

4 lb 16.6 oz

Water

Total Weight:

Procedure: • Cut the peel from the citrus in large pieces, leaving the pith behind. • Place the peel in a heavy-bottomed saucepan and completely cover it with cold water. Bring to a boil, then strain. • Repeat this process 3 more times, using fresh cold water each time. • Bring the water, sugar, and corn syrup to a boil. Add the blanched peel and lower to a simmer. • Continue to simmer until the peel is translucent and tender. • Store the candied citrus peel in the refrigerator in its syrup for up to 3 months; cut as desired.

278

Tropical Fruit Salsa Metric

US

Mango (small dice)

142 g

5 oz

Papaya (small dice)

142 g

5 oz

Pineapple (small dice)

142 g

5 oz

Strawberries (small dice)

142 g

5 oz

Passion Fruit Juice

30 g

1 oz

½ each

½ each

240 g

8.5 oz

Cointreau

85 g

3 oz

Granulated Sugar

85 g

3 oz

800 g

1 lb 12.2 oz

Ingredients

Lime Zest

Orange Juice

Total Weight:

Procedure: • Combine the fruits, passion fruit juice, and lime zest. Set aside to macerate. • Combine the orange juice, Cointreau, and sugar in a heavy-bottomed saucepan. Bring to a boil and reduce to 200 g (7 oz). Chill over an ice bath until cold. • Gently fold the reduced liquid into the macerating fruit mixture. • Refrigerate until needed. Chef’s Notes: • Cointreau may be substituted with other liqueurs such as amaretto, rum, or Grand Marnier as desired.

279

Red Onion Marmalade Ingredients

Metric

US

1 kg

2 lb 3.3 oz

4 each

4 each

1T

1T

Red Chili Flakes

Pinch

Pinch

Olive Oil

75 g

2.6 oz

300 g

10.5 oz

Red Wine Vinegar

75 g

2.6 oz

Balsamic Vinegar

25 g

0.9 oz

Red Currant Jelly

100 g

7 oz

Light Brown Sugar

50 g

1.8 oz

—

—

750 g

1 lb 10.4 oz

Red Onions (thinly sliced) Garlic Cloves (minced) Fresh Thyme Leaves

Red Wine

Salt and Pepper (to taste)

Total Weight:

Procedure: • Cook the onions, garlic, thyme, and chili flakes in olive oil over low heat until very soft. The onions should cook long and slow; they are ready when their juices have evaporated. • Add the wine, vinegars, jelly, and sugar; season with salt and pepper. • Cover with a lid and simmer over low heat, stirring occasionally, for 30 minutes. Remove lid and continue to simmer until most, but not all of the liquid has evaporated, depending on your taste. Re-season with salt and pepper as desired.

The addition of a little red currant jelly gives this wonderful recipe a delicious depth of flavor. Onion marmalade pairs great with charcuterie, cheese, burgers, and sandwiches.

280

chapter

282

Gluten-Free Genoise

283

Gluten-Free Chocolate Chiffon Cake

284

Gluten-Free Chocolate Cupcakes

286

Gluten-Free Molten Chocolate Cake

287

Gluten-Free Chocolate “Soil”

288

Gluten-Free Streusel

289

Gluten-Free Chewy Granola Bars

290

Gluten-Free Peanut Butter Cookies

292

Gluten-Free Rosemary-Cornmeal Sablé Cookies

293

Gluten-Free Lemon Scones

294

Gluten-Free Buttermilk Biscuits

295

Gluten-Free Pizza Dough

296

Vegan Berry Muffins

297

Vegan Vanilla Cake

298

Vegan Chocolate Cake

299

Vegan Chocolate Ganache

300

Vegan Gluten-Free Chocolate Chip Cookies

301

Vegan Gluten-Free Chocolate Fudgy Brownies

302

Vegan Coconut Panna Cotta

304

Vegan Marshmallow Fluff

305

Vegan Butter Spread

306

281

10

Specialized Diets

Gluten-Free Chestnut Sheet Cake

Gluten-Free Chestnut Sheet Cake Ingredients

Metric

US

500 g

1 lb 1.6 oz

80 g

4 each

Vanilla Bean Paste or Extract

5g

1t

Hazelnut or Almond Flour

16 g

0.6 oz

Chestnut Flour

16 g

0.6 oz

Salt

½t

½t

Butter (melted)

100 g

3.5 oz

Egg Whites

60 g

2 each

Granulated Sugar

28 g

1 oz

805 g

1 lb 12.4 oz

Chestnut Cream Egg Yolks

Total Weight: Yield: one half sheet pan

Procedure: • In mixer fitted with paddle attachment, mix the chestnut cream, egg yolks, and vanila on medium speed to combine. • Add the nut flours and salt; mix to combine. • Gradually add the melted butter. • Make a medium-stiff peak French meringue with the egg whites and sugar. • Sacrifice ⅓ of the meringue into the base mixture and gently blend to incorporate. Fold in the rest of the meringue until homogeneous. • Evenly spread the batter onto a parchment-lined half sheet pan. • Bake at 325°F (163°C) until golden brown (about 12-15 minutes).

282

Gluten-Free Genoise Ingredients

Metric

US

Potato Starch

288 g

10.2 oz

Rice Flour

108 g

3.8 oz

Egg White Powder

72 g

2.5 oz

Xanthan Gum

24 g

0.8 oz

5g

1t

Whole Eggs

900 g

18 each

Granulated Sugar

454 g

1 lb

90 g

3.2 oz

5g

1t

1.945 kg

4 lb 4.6 oz

Salt

Butter (melted) Vanilla Extract

Total Weight: Yield: one full sheet pan

Procedure: • Sift the potato starch, rice flour, egg white powder, xanthan gum, and salt together; set aside. • Whisk the eggs and sugar together over a water bath until warm, 110°F (43°C). • In a mixer fitted with a whisk attachment, whisk the egg mixture mixture until a thick ribbon is achieved. • Gently fold the dry ingredients into egg mixture in several additions until streaky. • Combine the melted butter and vanilla extract. Sacrifice some of the batter into the melted butter mixture and fold that into the rest of the batter until homogeneous. • Bake at 350°F (177°C) until the cake springs back to the touch.

283

Gluten-Free Chocolate Chiffon Cake Ingredients

Metric

US

Coffee (hot)

120 g

4.3 oz

Cocoa Powder

50 g

1.8 oz

Granulated Sugar

300 g

10.6 oz

Potato Starch

104 g

3.7 oz

White Rice Flour

38 g

1.3 oz

Egg White Powder

25 g

0.9 oz

Baking Powder

10 g

2t

Guar Gum

8g

1T

Salt

½t

½t

Egg Yolks

120 g

6 each

Vegetable Oil

108 g

3.8 oz

Vanilla Extract

10 g

2t

300 g

10 each

50 g

1.8 oz

Cream of Tartar

5g

1½ t

Total Weight:

1.25 kg

2 lb 12 oz

Egg Whites Granulated Sugar

Yield: one half sheet pan

284

Procedure: • Whisk the hot coffee and cocoa powder together until smooth; cover and set aside to cool. • Sift the dry ingredients and place in a bowl large enough to accommodate the entire recipe; set aside. • Whisk the coffee/cocoa mixture, egg yolks, oil, and vanilla extract to combine. • Whisk the wet ingredients into the sifted dry ingredients and thoroughly mix the batter until smooth and lump free. • Prepare a stiff peak French meringue with the egg whites, sugar, and cream of tartar. • Fold the meringue into the batter until homogeneous. • Bake at 350°F (177°C) until the cake springs back to the touch.

285

Gluten-Free Chocolate Cupcakes Metric

US

Canned Black Beans (rinsed)

482 g

1 lb 1 oz

Whole Eggs

300 g

6 each

Granulated Sugar

300 g

10.6 oz

Butter (melted)

100 g

3.5 oz

Cocoa Powder

80 g

2.8 oz

Vegetable Oil

20 g

0.7 oz

Vanilla Extract

10 g

2t

Espresso Powder (instant)

4g

2t

Baking Soda

5g

1t

Salt

5g

1t

Chocolate (70%)

100 g

3.5 oz

Total Weight:

1.4 kg

3 lb 1.3 oz

Ingredients

Yield: twenty-four 3 oz cupcakes

Procedure: • Puree all ingredients – except for the chocolate – in a blender until smooth. • Add the chocolate and blend for additional 15 seconds to break down into chips. • Bake at 350°F (177°C) until spongy to the touch.

286

Gluten-Free Molten Chocolate Cake Ingredients

Metric

US

Chocolate (72%)

600 g

1 lb 5.2 oz

Butter

454 g

1 lb

Granulated Sugar

525 g

1 lb 2.5 oz

Whole Eggs

500 g

10 each

Egg Yolks

200 g

10 each

Cornstarch

60 g

2.1 oz

Cocoa Powder

30 g

1.1 oz

7g

1½ t

2.37 kg

5 lb 3.6 oz

Salt

Total Weight:

Yield: twenty 4 oz soufflé ramekins

Procedure: • Melt the chocolate and butter together. Set aside to cool until 110°F (43°C). • In a mixer fitted with a whisk attachment, whip the whole eggs, yolks, and sugar on medium speed until well blended. • Add the warm chocolate mixture to the egg foam, scraping down the bowl as necessary. • Add the sifted dry ingredients, scraping down the bowl as necessary. • Portion into buttered molds. • Bake at 350°F (177°C) until the cake is set on the outside but still molten in the center. Bake and serve to order.

287

Gluten-Free Chocolate “Soil” Ingredients

Metric

US

Butter (softened)

340 g

12 oz

Light Brown Sugar

340 g

12 oz

Potato Starch

200 g

7 oz

Cocoa Powder

85 g

3 oz

Black Cocoa Powder

85 g

3 oz

White Rice Flour

75 g

2.7 oz

Egg White Flour

48 g

1.7 oz

Guar Gum

17 g

0.6 oz

Salt

5g

1t

Vanilla Paste

5g

1t

1.2 kg

2 lb 10.3 oz

Total Weight:

Procedure: • In a mixer fitted with a paddle attachment, mix all of the ingredients together until combined and well blended. • Spread onto a sheet pan lined with a silicone baking mat or parchment paper. • Bake at 325°F (163°C) for about 12-15 minutes, or until cooked through. • Allow to cool, then grind in a food processor until fine. • Store in an airtight container for up to 2 weeks. Chef’s Notes: • Black cocoa powder can be substituted for regular Dutched processed cocoa powder.

288

Gluten-Free Streusel Ingredients

Metric

US

Butter (cubed & cold)

454 g

1 lb

Granulated Sugar

227 g

8 oz

Light Brown Sugar

227 g

8 oz

Potato Starch

444 g

15.7 oz

White Rice Flour

163 g

5.7 oz

Egg White Powder

105 g

3.7 oz

Guar Gum

38 g

1.3 oz

Cinnamon (ground)

11 g

1 T, 1 t

Salt

8g

1¼ t

Vanilla Extract

7g

1½ t

1.68 kg

3 lb 11.4 oz

15 g

0.5 oz

Lemon or Lime Streusel (zest)

3 each

3 each

Orange Streusel (zest)

2 each

2 each

Nut Streusel (chopped, not toasted)

428 g

15 oz

Total Weight: Streusel Variations: Tea Streusel (loose tea)

Procedure: • In a mixer fitted with a paddle attachment, mix all of the ingredients until desired size of crumb is achieved. • Streusel can be refrigerated for 5 days or frozen up to 2 months. Variations: • Mix the streusel variation inclusion along with the rest of the ingredients in the recipe.

289

Gluten-Free Chewy Granola Bars Ingredients

Metric

US

Pistachios

70 g

2.5 oz

Almonds (slivered)

60 g

2.1 oz

Rolled Oats

60 g

2.1 oz

Granulated Sugar

40 g

1.4 oz

Water

30 g

1.1 oz

Glucose Syrup

70 g

2.5 oz

Honey

25 g

0.9 oz

Cocoa Butter

22 g

0.8 oz

Sunflower Seeds (unsalted)

40 g

1.4 oz

Cranberries (dried)

40 g

1.4 oz

Cherries (dried)

40 g

1.4 oz

Apricots (dried & chopped)

40 g

1.4 oz

Golden Raisins

40 g

1.4 oz

Flax Seeds

10 g

0.4 oz

Salt

½t

½t

840 g

1 lb 13.6 oz

Total Weight:

Yield: fourteen 1 ½ x 4- inch granola bars

290

Procedure: • Roast the pistachios, almonds, and oats at 325°F (163°C) until lightly toasted. • Combine the sugar, water, glucose syrup, honey, and cocoa butter in a small saucepan and cook until the syrup reaches 240°F (116°C). • Combine the toasted nuts, oats, sunflower seeds, dried fruits, flax seeds, and salt in a bowl. • Pour the cooked syrup over the nut and fruit mixture and stir to combine. • Pour the granola into oiled metal bars measuring 7 x 12-inches on a silicone baking mat and cover with another silicone baking mat. • Cut into 1½ x 4-inch rectangles.

• Roll out the granola to make a smooth surface. • Store in an airtight container for up to 1 week.

291

Gluten-Free Peanut Butter Cookies Ingredients

Metric

US

Potato Starch

160 g

5.6 oz

White Rice Flour

80 g

2.8 oz

Tapioca Starch

60 g

2.1 oz

Brown Rice Flour

36 g

1.3 oz

Egg White Powder

24 g

0.8 oz

Xanthan Gum

7g

1T

Salt

10 g

2t

Baking Soda

10 g

2t

Peanut Butter

280 g

9.9 oz

Butter

224 g

7.9 oz

Granulated Sugar

200 g

7 oz

Light Brown Sugar

200 g

7 oz

Whole Eggs

100 g

2 each

1.39 kg

3 lb 1 oz

Total Weight: Yield: thirty-two 1 ½ oz cookies

Procedure: • Sift the first 8 ingredients together; set aside. • In a mixer fitted with a paddle attachment, cream the peanut butter, butter, and sugars. • Add the eggs one at a time. • Add the sifted dry ingredients and mix until combined. • Portion the cookies and press them flat using the palm of your hand. Score with a fork and sprinkle with fleur de sel. • Bake at 325°F (162°C) until the edges are golden brown.

292

Gluten-Free RosemaryCornmeal Sablé Cookies Ingredients

Metric

US

Butter (softened)

340 g

12 oz

Granulated Sugar

227 g

8 oz

Lemon Zest

1 each

1 each

4g

2T

Egg Yolks

60 g

3 each

Honey

30 g

1 oz

5g

1t

Cornmeal

227 g

8 oz

Potato Starch

134 g

4.7 oz

White Rice Flour

50 g

1.8 oz

Egg White Powder

32 g

1.1 oz

Guar Gum

12 g

0.4 oz

Salt

5g

1t

1.125 kg

2 lb 7.6 oz

Fresh Rosemary (finely chopped)

Vanilla Extract

Total Weight:

Procedure: • In a mixer fitted with a paddle attachment, cream the butter, sugar, lemon zest, and rosemary. • Add the egg yolks one at a time, followed by the honey and vanilla extract, scraping down the bowl as necessary. • Add the dry ingredients and mix just until combined. • Roll to ¼ -inch thick, cut into desired size, and place on parchment-lined sheet pans. • Wrap the dough in plastic wrap and refrigerate until firm.

• Brush the cookies with egg wash and sprinkle with granulated sugar before baking. • Bake at 350°F (177°C) until light golden brown.

293

Gluten-Free Lemon Scones Metric

US

Corn Flour

310 g

10.9 oz

Tapioca Flour

140 g

4.9 oz

Granulated Sugar

90 g

3.2 oz

Baking Soda

16 g

2½ t

Cream of Tartar

14 g

1 T, 1 t

Lemon Zest

8g

2 each

Xanthan Gum

7g

1T

Salt

5g

1t

Yogurt (plain)

430 g

15.2 oz

Lemon Juice

110 g

3.9 oz

Whole Eggs

100 g

2 each

1.23 kg

2 lb 11.4 oz

Ingredients

Total Weight:

Procedure: • In a mixer fitted with a paddle attachment, mix the dry ingredients until well blended. • Whisk together the yogurt, lemon juice, and eggs. • Add the wet ingredients to the dry ingredients and mix to combine. • Turn the dough onto a work table and knead briefly; roll to about ¾ -inch thick. • Cut the scones into the desired shape and brush the top of each with heavy cream. • Bake at 375°F (191°C) until lightly browned and just baked through.

294

Gluten-Free Buttermilk Biscuits Metric

US

White Rice Flour

420 g

14.8 oz

Potato Starch

100 g

3.5 oz

Tapioca Flour

70 g

2.5 oz

Baking Powder

30 g

1 oz

Baking Soda

10 g

2t

Granulated Sugar

10 g

2t

Salt

5g

1t

Xanthan Gum

1g

½t

Whole Eggs

200 g

4 each

Buttermilk (cold)

150 g

5.3 oz

Vegetable Oil

140 g

4.9 oz

1.135 kg

2 lb 8 oz

Ingredients

Total Weight:

Yield: nineteen 57 g (2 oz) biscuits

Procedure: • Sift the dry ingredients and place in a bowl large enough to accommodate the entire recipe. • Whisk together the wet ingredients. • Add the wet ingredients to the dry ingredients and stir to combine. • Drop or scoop 57 g (2 oz) per biscuit onto parchment-lined sheet pan and flatten slightly. • Bake at 375°F (191°C) until the sides feel slightly firm and the tops and edges begin to brown. • Brush with melted butter while hot from the oven.

295

Gluten-Free Pizza Dough Ingredients

Metric

US

White Rice Flour

145 g

5.1 oz

Potato Starch

145 g

5.1 oz

Soy Flour

108 g

3.8 oz

Egg White Powder

75 g

2.6 oz

Sweet Whey Powder

45 g

1.6 oz

Guar Gum

20 g

0.7 oz

Salt

10 g

2t

Fresh Yeast

12 g

0.4 oz

510 g

1 lb 2 oz

Guar Gum

4g

1½ t

Olive Oil

57 g

2 oz

1.12 kg

2 lb 7.5 oz

Water 95°F (35°C)

Total Weight: Yield: four 12-inch pizzas

Procedure: • Whisk the dry ingredients together; set aside. • In a mixer fitted with a paddle attachment, combine ⅓ of the dry ingredients, yeast, and ½ of the water; mix until smooth. • Cover the bowl with plastic wrap and let proof for 45 minutes. • Combine the remaining dry ingredients with the 2nd weight of guar gum and add to the proofed dough along with the remaining water and olive oil. Mix until well combined (about 3 minutes). • Cover the dough with plastic wrap and refrigerate for 1 hour. • Using a pastry bag fitted with a medium sized round tip, pipe the dough onto prepared sheet pans into 12-inch spirals about ¼ -inch thick. • Par-bake at 350°F (177°C) for about 8-10 minutes, or until lightly browned. • Apply toppings as desired and continue baking until the crust is golden brown.

296

Vegan Berry Muffins Ingredients

Metric

US

325 g

11.5 oz

65 g

2.3 oz

Baking Soda

7g

1½ t

Baking Powder

5g

1t

Salt

½t

½t

Almond or Hazelnut Flour

65 g

2.3 oz

Soy Milk

420 g

14.8 oz

Brown Rice Syrup

200 g

7 oz

Vegetable Oil

150 g

5.3 oz

Small Apple (peeled & diced)

100 g

1 each

Lemon Juice

50 g

1.8 oz

Raspberries

48 each

48 each

Blueberries

48 each

48 each

Blackberries

24 each

24 each

Total Weight:

1.38 kg

3 lb 0.6 oz

All-Purpose Flour Whole Wheat Flour

Yield: twenty-four muffins Procedure: • Sift the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a bowl. Whisk the nut flour into the sifted dry ingredients and set aside. • Place the soy milk, syrup, oil, diced apple, and juice in a blender and process until smooth. • Gently fold the wet ingredients into the dry ingredients just until combined; do not over mix. • Evenly portion the batter in each of the muffin cups. Gently press 2 raspberries, 2 blueberries, and 1 blackberry into each muffin so that they are half-dipped in the batter. • Bake at 350°F (177°C) until a skewer inserted comes out clean (about 15 minutes).

297

Vegan Vanilla Cake Metric

US

Soy Milk

920 g

2 lb 0.4 oz

Vegetable Oil

280 g

9.9 oz

Vanilla Extract

25 g

0.9 oz

White Vinegar

20 g

0.7 oz

All-Purpose Flour

720 g

1 lb 9.4 oz

Vegan Sugar

640 g

1 lb 6.5 oz

Light Brown Sugar

210 g

7.4 oz

Salt

15 g

1T

Baking Powder

10 g

2t

Total Weight:

2.84 kg

6 lb 4.2 oz

Ingredients

Yield: one half sheet pan

Procedure: • Whisk together the soy milk, vegetable oil, vanilla extract, and vinegar; set aside. • Sift the dry ingredients and place in a bowl large enough to accommodate the entire recipe. • Whisk the wet ingredients into the dry ingredients to combine. • Bake at 350°F (177°C) until the edges of the cake spring back to the touch and the center is no longer jiggly.

298

Vegan Chocolate Cake Metric

US

Soy Milk

920 g

2 lb 0.4 oz

Vegetable Oil

280 g

9.9 oz

Vanilla Extract

25 g

0.9 oz

White Vinegar

20 g

0.7 oz

Vegan Sugar

820 g

1 lb 12.9 oz

All-Purpose Flour

600 g

1 lb 5.1 oz

Cocoa Powder

120 g

4.2 oz

Salt

15 g

1T

Baking Powder

10 g

2t

Total Weight:

2.81 kg

6 lb 3.1 oz

Ingredients

Yield: one half sheet pan

Procedure: • Whisk together the soy milk, vegetable oil, vanilla extract, and vinegar; set aside. • Sift the dry ingredients and place in a bowl large enough to accommodate the entire recipe. • Whisk the wet ingredients into the sifted dry ingredients to combine. • Bake at 350°F (177°C) until the edges of the cake spring back to the touch and the center is no longer jiggly.

299

Vegan Chocolate Ganache Ingredients

Metric

US

Water

285 g

10 oz

Vegan Sugar

360 g

12.7 oz

Cocoa Powder

120 g

4.2 oz

¼t

¼t

300 g

10.6 oz

1.06 kg

2 lb 5.4 oz

Salt

Chocolate (58-72%)

Total Weight:

Procedure: • In a saucepan, bring the water and sugar to a simmer. • Whisk the cocoa powder and salt into the simmering water and bring to a boil. • Pour the mixture over the chocolate and allow to stand for 1 minute. • Whisk the mixture, starting from the center out, to emulsify. Chef’s Notes: • If you want to make the ganache thinner or thicker, simply increase or reduce the amount of water in the recipe. • For a mocha variation, substitute the water with coffee and add coffee extract or instant espresso powder to taste. • This ganache can be used as a cake filling or can be whipped and used as a frosting.

300

Vegan Gluten-Free Chocolate Chip Cookies Ingredients

Metric

US

Almond Flour

305 g

10.8 oz

Light Brown Sugar

160 g

5.6 oz

Potato Starch

68 g

2.4 oz

White Rice Flour

25 g

0.9 oz

Egg White Powder

17 g

0.6 oz

Guar Gum

5g

2t

Baking Powder

5g

1t

Salt

½t

½t

Chocolate Chips

115 g

4 oz

Aquafaba

130 g

4.6 oz

½t

½t

100 g

3.5 oz

5g

1t

935 g

2 lb 1 oz

Cream of Tartar Coconut Oil (melted) Vanilla Extract Total Weight:

Yield: approximately thirty-two 1 oz cookies Procedure: • Combine the dry ingredients in a bowl large enough to accommodate the entire recipe; set aside. • In a mixer fitted with a whisk attachment, whisk the aquafaba and cream of tartar until medium peaks form. • Add the coconut oil and vanilla extract to the aquafaba and whisk to combine. • Fold the aquafaba mixture into the dry ingredients just until combined and homogenous. Cover and chill the cookie dough in the refrigerator for 30 minutes. • Portion onto prepared sheet pans and lightly flatten each cookie with the palm of your hand. • Bake at 325°F (163°C) until the edges are golden brown.

301

Vegan Gluten-Free Chocolate Fudgy Brownies Ingredients

Metric

US

Chocolate (58-66%)

135 g

4.8 oz

Almond Butter

770 g

1 lb 11.1 oz

Apple Sauce

700 g

1 lb 8.7 oz

Pure Maple Syrup

410 g

14.5 oz

Vanilla Extract

15 g

0.5 oz

Cocoa Powder

175 g

6.2 oz

Coconut Flour

80 g

2.8 oz

Baking Powder

10 g

2t

Salt

10 g

2t

Mini Dark Chocolate Chips

135 g

4.8 oz

Whole Almonds (chopped)

115 g

4 oz

2.56 kg

5 lb 10.3 oz

Total Weight: Yield: one half sheet pan

Procedure: • Melt the chocolate and set aside. • In a mixer fitted with a whisk attachment, whisk the almond butter, apple sauce, maple syrup, and vanilla extract until smooth. • Add the cocoa powder, flour, baking powder, and salt; whisk until smooth and lump-free. • Add the melted chocolate and whisk until smooth; scrape down the bowl as necessary. • Evenly spread the batter onto a half sheet pan lined with parchment paper or a silicone baking mat.

302

• Sprinkle the chocolate chips and chopped almonds over the top. • Bake at 325°F (163°C) until the top is slightly firm and lightly cracked (about 30-35 minutes). • Cool the brownies completely in the pan. Cover with plastic wrap and refrigerate for at least 1 hour or overnight. • Cut the brownies while chilled with a hot knife. Chef’s Notes: • These delicious brownies are naturally sweetened as well as gluten-free.

303

Vegan Coconut Panna Cotta Ingredients

Metric

US

Coconut Milk

1.71 kg

3 lb 12.3 oz

Water

590 g

1 lb 4.8 oz

Vegan Sugar

250 g

8.8 oz

10 g

1 T, ½ t

Lemon Zest

5 each

4.4 oz

Total Weight:

2.5 kg

5 lb 8 oz

Agar Agar

Procedure: • Place the coconut milk, water, and sugar in a saucepan. • Sprinkle the agar agar over the mixture and bring to a boil while whisking rapidly. • Boil for 10 seconds to fully activate the agar agar. • Add the lemon zest and let infuse for 15 minutes. • Strain the mixture through a fine-mesh strainer. • Pour into desired molds and allow to set in the refrigerator.

304

Vegan Marshmallow Fluff Ingredients

Metric

US

Vegan Sugar

550 g

1 lb 3.4 oz

Water

150 g

5.3 oz

Aquafaba

300 g

10.6 oz

Arrowroot

6g

2t

Xanthan Gum

2g

1t

Vanilla Extract

5g

1t

Lemon Juice

3g

¾t

Pinch

Pinch

865 g

1 lb 14.5 oz

Salt

Total Weight:

Procedure: • In a saucepan, combine the sugar and water. • Using a wet pastry brush, clean all of the sugar crystals from the sides of the pan to prevent crystallization. • Place the saucepan over medium-high heat and cook to 240°F (116°C). • Meanwhile, in a mixer fitted with a whisk attachment, begin whisking the aquafaba when the sugar syrup comes to a full boil. • Sprinkle the arrowroot and xanthan gum into the whipping aquafaba. • As soon as the syrup reaches 240°F (116°C), slowly pour the hot syrup down the sides of the bowl into the aquafaba with the mixer running. Do not let the syrup hit the whisk attachment. • Whisk until cool and glossy peaks form (about 10 minutes). • Add the vanilla extract, lemon juice, and salt. • Store the marshmallow fluff in an airtight container in the refrigerator for up to 1 week.

305

Vegan Butter Spread Ingredients

Metric

US

292 g

10.3 oz

Apple Cider Vinegar

20 g

0.7 oz

Kosher Salt

10 g

2t

Extra Virgin Olive Oil

232 g

8.2 oz

Coconut Oil

120 g

4.2 oz

White Bean Puree

240 g

8.5 oz

28 g

1 oz

4g

1¾ t

946 g

2 lb 1.3 oz

Soy Milk

Soy Lecithin Powder Xanthan Gum

Total Weight:

Procedure: • Place the soy milk, apple cider vinegar, and salt in a bowl and whisk together. Let sit for about 10 minutes so the mixture curdles. • Melt the coconut oil in a microwave so it is barely melted and as close to room temperature as possible, add it, and the olive oil to a food processor and blend until smooth. • Add the puree, the curdled soy milk mixture, lecithin, and xanthan gum to the food processor. Process for 1 minute, then scrape down the sides with a spatula and process for 1 more minute. Pour the mixture into a jar or other container and place it in the freezer to solidify with the lid removed so it solidifies as quickly as possible, then transfer to the refrigerator. • The vegan butter spread should be ready to use in about an hour. Store in an airtight container in the refrigerator for up to 1 week. Chef’s Notes: • Ground turmeric dissolved with water can be added to the recipe as a food coloring if desired.

306

chapter

308

Gelatin Mold

309

Dark Modeling Chocolate

310

Milk or White Modeling Chocolate

3 11

Nougatine

312

Marzipan

313

Rolled Fondant

314

Gum Paste

315

Pastillage

316

Pulled and Blown Sugar

317

Rock Sugar

318

Royal Icing

319

White Mirror Glaze

320

307

11

Decorative Mediums

Candied Rose Petals

Candied Rose Petals Ingredients

Metric

US

Rose Petals (organic)

24 each

24 each

72 g

2.5 oz

454 g

1 lb

Egg Whites (pasteurized)

Superfine Sugar

Yield: two dozen rose petals

Procedure: • Lightly brush both sides of the rose petals with egg whites. • Spread an even layer of superfine sugar approximately ¼ -inch deep in a half sheet pan. • Position the petals in the sugar, making sure they do not touch. Sprinkle more sugar over the petals to thoroughly cover. • Remove the petals from the sugar and place them on a parchment-lined sheet pan. • Allow the petals to air-dry for 1-2 days, then use or store in an airtight container. Chef’s Notes: • We like to use this technique for cilantro, mint, sage, or other untreated edible flowers.

308

Gelatin Mold Ingredients

Metric

US

Granulated Sugar

5.17 kg

11 lb 6.3 oz

Powdered Gelatin

800 g

1 lb 12.2 oz

Water (cold)

4.935 kg

10 lb 14 oz

Total Weight:

10.9 kg

24 lb 0.4 oz

Yield: enough to mold one wine bottle

Procedure: • Dissolve the sugar and gelatin in cold water. Allow the gelatin to bloom for 20 minutes, then warm over a water bath to melt. • Fill a large container with the melted gelatin mixture, then submerge the object. Let it set completely. • Cut the mass into 2 identical halves to unmold. Chef’s Notes: • If molding an object that will float, you’ll need to glue it in place on the bottom of the container first, then carefully pour the melted gelatin over it. A hot glue gun will usually work well.

309

Dark Modeling Chocolate Ingredients

Metric

US

Water

80 g

2.8 oz

Granulated Sugar

120 g

4.2 oz

¼t

¼t

Glucose Syrup

270 g

9.6 oz

Invert Sugar

30 g

1 oz

Chocolate Couverture (58-66%), melted and cooled

1 kg

2 lb 3.3 oz

1.5 kg

3 lb 4.9 oz

Salt

Total Weight:

Procedure: • In a saucepan, bring the water, sugar, and salt to a boil; stir to ensure all of the sugar crystals are dissolved. • Off the heat, add the glucose syrup and invert sugar. Stir until all of the ingredients are completely incorporated. • Place the melted/cooled chocolate in a bowl large enough to accommodate the entire recipe. Add the syrup mixture into the chocolate and stir to combine. • Table the mixture on a marble or stainless steel table until it becomes pasty and pliable. • The finished modeling chocolate should be pliable after tabling as a result of the crystallization of the cocoa butter and should be wrapped well and stored at room temperature for several hours before use to allow the final crystallization to occur. Chef’s Notes: • If the melted couverture is too warm, the cocoa butter will rise to the surface resulting in a crust around the modeling chocolate. • The lower the temperature of the couverture when combined with the syrup mixture, easier it will be to emulsify.

310

Milk or White Modeling Chocolate Metric

US

Water

80 g

2.8 oz

Granulated Sugar

120 g

4.2 oz

¼t

¼t

Cocoa Butter (finely chopped)

100 g

3.5 oz

Glucose Syrup

270 g

9.6 oz

Invert Sugar

30 g

1 oz

Milk or White Couverture, melted and cooled

1 kg

2 lb 3.3 oz

1.6 kg

3 lb 8.4 oz

Ingredients

Salt

Total Weight:

Procedure: • In a saucepan, bring the water, sugar, and salt to a boil; stir to ensure all of the sugar crystals are dissolved. • Off the heat, add the cocoa butter, followed by the glucose syrup and invert sugar. Stir until all of the ingredients are completely incorporated. • Place the melted/cooled milk or white chocolate in a bowl large enough to accommodate the entire recipe. Add the syrup mixture into the chocolate and stir to combine. • Table the mixture on a marble or stainless steel table until it becomes pasty and pliable. • The finished modeling chocolate should be pliable after tabling as a result of the crystallization of the cocoa butter and should be wrapped well and stored at room temperature for several hours before use to allow the final crystallization to occur. Chef’s Notes: • If the melted couverture is too warm, the cocoa butter will rise to the surface resulting in a crust around the modeling chocolate. • The lower the temperature of the couverture when combined with the syrup mixture, easier it will be to emulsify.

311

Nougatine Metric

US

Granulated Sugar

600 g

1 lb 5.2 oz

Water (cold)

200 g

7 oz

Sliced Almonds (lightly toasted)

250 g

8.8 oz

850 g

1 lb 14 oz

Ingredients

Total Weight: Yield: one full sheet pan

Procedure: • In a saucepan large enough to accommodate the entire recipe, make a medium colored caramel with the sugar and water. • Stir in the almonds until thoroughly coated. • Immediately pour the nougatine onto a silicone baking mat and spread as thin as possible without making holes. • Place a second mat on top of the nougatine and roll as thin and even as possible using a rolling pin. • Remove the top mat and carefully lift the nougatine sheet and place it on a cutting board. • Using an oiled chef’s knife, cut into desired shapes and place in or on a lightly oiled mold to shape. • Gently press the nougatine into shape, being careful not to crack it. • If the nougatine is too cold to cut or shape, place it back on the silicone baking mat and place in a 350°F (177°C) oven for a minute to soften. • To assemble the pieces of nougatine, make a small amount of caramel and use it as a glue to adhere the pieces together.

312

Marzipan Ingredients

Metric

US

Almond Paste

540 g

1 lb 3 oz

Powdered Sugar (sifted)

410 g

14.5 oz

Light Corn Syrup

130 g

4.6 oz

Vegetable Shortening

24 g

0.8 oz

1.1 kg

2 lb 6 oz

Total Weight:

Procedure: • In a mixer fitted with a paddle attachment, mix the almond paste just to break up. • Add half of the powdered sugar and mix until incorporated. Add the remaining sugar and mix until incorporated. The mixture will look like coarse bread crumbs at this point. • Add the corn syrup and vegetable shortening and mix well. The mixture will still be crumbly. • Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. If the marzipan seems too sticky, knead in a little more powdered sugar. • Wrap the dough tightly in plastic wrap and store in the refrigerator.

313

Rolled Fondant Ingredients

Metric

US

Water (cold)

60 g

2.1 oz

Powdered Gelatin

10 g

1T

Glucose Syrup

170 g

6 oz

Vegetable Shortening

24 g

2T

Glycerin

14 g

1½ t

908 g

2 lb

1.16 kg

2 lb 9 oz

Powdered Sugar (sifted)

Total Weight:

Yield: enough to cover two 6-inch cakes

Procedure: • Place the water in a bowl and sprinkle the powdered gelatin over the water. Allow to bloom for about 10 minutes. • Heat the gelatin over a water bath until completely dissolved and very warm. • Stir the glucose syrup, vegetable shortening, and glycerin into the dissolved gelatin. • Place the sifted powdered sugar in a bowl of a mixer fitted with a paddle attachment. • Add the gelatin mixture and mix until blended and forms a mass. • Knead the fondant by hand until smooth and malleable. • Wrap tightly in plastic wrap and place in an airtight container to prevent drying. Chef’s Notes: • Rolled fondant can be stored at room temperature for up to one month.

314

Gum Paste Ingredients

Metric

US

454 g

1 lb

1T

1T

CMC Gum

1½ t

1½ t

Water (cold)

75 g

2.6 oz

Powdered Gelatin

1t

1t

Glucose Syrup

2T

2T

575 g

1 lb 4.3 oz

Powdered Sugar (10x) Gum Tragacanth

Total Weight:

Procedure: • Sift the powdered sugar, gum tragacanth, and CMC gum together and place in a bowl of an electric mixer along with the paddle attachment. • Cover the mixing bowl with aluminum foil and place in a 200°F (93°C) oven for 30 minutes. • In the meantime, place the water in a bowl and sprinkle the powdered gelatin over the water. Allow to bloom for about 10 minutes. • Warm the bloomed gelatin over a water bath to dissolve and add the glucose syrup. • Add the melted gelatin mixture to the warm dry ingredients and mix at medium speed for 5 minutes until stringy like bread dough. The gum paste should be slightly tacky, but not sticky. If the mixture seems dry, add a little more water as necessary. If the mixture seems too tacky, add a little more powered sugar. • Knead the gum paste briefly and shape into a log. Coat the exterior of the log lightly with vegetable shortening and wrap tightly with plastic wrap. • Store the well-wrapped gum paste in the refrigerator for up to 3 months.

315

Pastillage Ingredients

Metric

US

Gelatin Sheets (silver)

18 g

7 each

White Vinegar

92 g

3.2 oz

908 g

2 lb

92 g

3.2 oz

1.18 kg

2 lb 9.6 oz

Powdered Sugar Cornstarch

Total Weight:

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • Squeeze out the excess water and combine the bloomed gelatin with the white vinegar. • Heat the gelatin mixture over a water bath until warm. • Sift the powdered sugar and cornstarch together and place in a bowl of a mixer fitted with a paddle attachment. • Add the melted gelatin mixture and mix until well blended and forms a mass. • Knead the pastillage by hand until smooth and malleable. • The pastillage should be smooth and soft to the touch, but not sticky. Knead more powdered sugar into the pastillage if it is too wet. • Wrap the pastillage twice in plastic wrap and cover with a damp towel until ready for use.

316

Pulled and Blown Sugar Ingredients

Metric

US

1 kg

2 lb 3.3 oz

Water (cold)

400 g

14.1 oz

Glucose Syrup

200 g

7 oz

Tartaric Acid

0.5 g

10 drops

1.2 kg

2 lb 10.3 oz

Granulated Sugar

Total Weight:

Procedure: • Combine the sugar and cold water in a clean saucepan. Mix with a whisk and clean the sides of the pan with water. Place over high heat. • When the syrup begins to boil, wash the sides of the pan with a clean pastry brush that has been dipped in water to prevent crystallization. Skim off the scum that rises to the surface using a small fine-mesh strainer. • Add the glucose syrup and tartaric acid. • As the sugar cooks, continue to wash the sides of the pan with a wet pastry brush. • Cook the sugar between 320- 329°F (160 -165°C) depending on your preference. Do not stir the syrup as it cooks, which could cause crystallization. • Once the sugar reaches temperature, a drop or 2 of food coloring may be added to the sugar. Gently swirl the sugar in the pan to incorporate the coloring. Pour onto a clean silicone mat. • As the sugar begins to cool, fold the edges in towards the center. It should not stick to the mat and should come away easily. If sticking, cool for a few minutes more or try a different section. • Once the mass has cooled sufficiently, it may be picked up and folded in half. When folding the sugar, always fold it so that the side that was touching the table is folded into the center. This will help cool the sugar more quickly and evenly. • When the mass of sugar no longer moves or slumps, you can begin aerating or “satinizing” it. Begin by pulling the sugar from the ends into a rope about 3 feet long. Fold the rope in half. Note: over pulling can cause the sugar to crystallize. • Once the entire mass is evenly satiny and shiny, it is ready to use or to be cooled completely and prepared for storage and later use.

317

Rock Sugar Ingredients

Metric

US

1 kg

2 lb 3.3 oz

300 g

10.6 oz

50 g

1.8 oz

1.05 kg

2 lb 5 oz

Granulated Sugar Water (cold)

Royal Icing (see page 319)

Total Weight:

Procedure: • Line a deep bowl with aluminum foil. • Spread a light coating of vegetable oil on the foil. • Combine the sugar and water in a medium saucepan. Fill a bowl larger than the saucepan halfway with cold water. • Bring the sugar and water to a boil over high heat. Cook to 290°F (144°C). • When the syrup reaches the required temperature, plunge the pan into the bowl of cold water to stop the temperature from increasing. • Add the royal icing and whisk well. The mixture will rise and collapse as you whisk. • Immediately pour into the foil-lined bowl. The mixture will collapse to ⅔ of the original volume. • Allow to cool. • Remove the cooled rock sugar from the bowl and peel off the aluminum foil. Break or cut the sugar into smaller pieces. • Shape the individual pieces with a knife as desired. • Store the finished pieces in an airtight container with a desiccant such as silica gel. Chef’s Notes: • If you want to add color to the mixture, add gel coloring to the syrup toward the end of the cooking process, or use colored royal icing. You can also airbrush the finished rock sugar pieces as desired.

318

Royal Icing Ingredients

Metric

US

908 g

2 lb

150-180 g

5-6 each

3g

1t

908 g

2 lb

Meringue Powder

54 g

1.9 oz

Water

180 g

6.3 oz

With Egg Whites: Powdered Sugar (10x) Egg Whites Cream of Tartar

With Meringue Powder: Powdered Sugar (10x)

Procedure with Egg Whites: • In a mixer fitted with a paddle attachment, combined the powdered sugar, egg whites, and cream of tartar. • Mix for 5 minutes on medium-low speed until it reaches medium-stiff peaks. Procedure with Meringue Powder: • In a mixer fitted with a paddle attachment, combine the powdered sugar, meringue powder, and water. • Mix for 5 minutes on medium-low speed until it reaches medium-stiff peaks. Chef’s Notes: • Powdered sugar, egg whites, or water can be added to adjust the consistency as desired. • Keep royal icing covered at all times. If left uncovered, the icing will developed a skin and become lumpy. • Use a damp cloth or plastic wrap to cover the bowl that holds the royal icing while in use. • Store royal icing in the refrigerator in an airtight container for up to 2 weeks.

319

White Mirror Glaze Metric

US

28 g

11 each

Water

220 g

7.8 oz

Granulated Sugar

300 g

10.6 oz

Glucose Syrup

300 g

10.6 oz

Condensed Milk

215 g

7.6 oz

White Chocolate

325 g

11.5 oz

Titanium Dioxide

60 g

2.1 oz

Total Weight:

1.55 kg

3 lb 6.7 oz

Ingredients Gelatin Sheets (silver)

Procedure: • Bloom the gelatin in cold water for 5-7 minutes. • In a saucepan, bring the water, sugar and glucose syrup to a boil. Cool to 185°F (85ºC) and stir in the condensed milk and the bloomed and drained gelatin. • Melt the white chocolate and add to the syrup mixture. • Blend the titanium dioxide into the glaze with an immersion blender until homogenous. • Strain through a fine-mesh strainer and refrigerate overnight. • Use at about 95°F (35ºC).

This recipe was used to demonstrate two-tone mirror glazing techniques when chef Michael Zebrowski was a guest on Martha Stewart’s TV show - Martha Bakes: Season 10. Feel free to add gel or cocoa butter color to it when a colored glaze is desired.

320

chapter

322

Challah

324

Deep-Dish Pizza Dough

326

Garlic Bread

327

Harvest Grain Bread

328

Hamburger Buns

330

Herb & Cheese Biscuits

331

Honey-Oat Pain de Mie

332

New York Pretzels

333

Orange Cinnamon Swirl Bread

334

Pecan Sticky Buns

336

Savoy Scones

338

Sourdough Bagels

340

Sweet Potato Brioche

341

Three-Cheese Semolina Bread

342

White Sandwich Bread

343

Bread Sticks

344

Manchego-Almond Crackers

345

Saltine Crackers

346

Whole Wheat Butter Crackers

348

321

12

Breads & Crackers

Bialys

Bialys Bialy Ingredients

Metric

US

Bread Flour

1.36 kg

3 lb

Water

760 g

1 lb 10.8 oz

Salt

34 g

1.2 oz

Fresh Yeast

26 g

0.9 oz

Onion Powder

¾t

¾t

2.18 kg

4 lb 12.9 oz

200 g

7 oz

Bread Crumbs

10 g

0.4 oz

Poppy Seeds

6g

2t

216 g

7.6 oz

Total Bialy Weight:

Onion Topping Ingredients Onions (minced)

Total Topping Weight:

Yield: twenty-four 90 g (3.2 oz) bialys

Bialy Procedure: • In a mixer fitted with a dough hook, mix all of the ingredients together on low speed until the dough is smooth and elastic. • Place in a lightly oiled bowl, cover, and refrigerate overnight, or for up to 18 hours. • Divide the dough into 90 gram pieces. • Pre-shape into balls. Place the balls on a lightly oiled sheet pan and let proof for 1 hour. • Take each dough ball and stretch it into a bagel shape about 5-inches in diameter without puncturing the center, leaving a wide, flat indentation where the hole would be.

322

• Top each bialy with about 1 teaspoon of the onion mixture in the indentation and spread it around with your fingers. Do not overfill. • Bake at 425°F (218°C) for 10-12 minutes, or until baked through. Onion Topping Procedure: • Sauté the onions in a little olive oil over medium-low heat until the liquid cooks off and the onions are translucent. • Season the onions with salt and pepper to taste and combine with the bread crumbs and poppy seeds. Set aside to cool.

323

Challah Metric

US

28 g

1 oz

Water (100ºF/38ºC)

280 g

9.9 oz

Bread Flour

227 g

8 oz

420 g

14.8 oz

Granulated Sugar

42 g

1.5 oz

Salt

15 g

0.5 oz

Olive Oil

50 g

1.8 oz

Egg Yolks

40 g

2 each

Honey

14 g

0.5 oz

1.1 kg

2 lb 6.8 oz

Ingredients Sponge: Fresh Yeast

Dough: Bread Flour

Total Weight:

Yield: two 550 g (1 lb 1.2 oz) loaves

Sponge Procedure: • Mix the yeast, water, and the majority of the flour together in a bowl. Sprinkle the remaining flour on top of the sponge. • Cover and let proof in a warm place for about 30 minutes. Dough Procedure: • In a mixer fitted with a paddle attachment, mix all of the ingredients on low speed for 2 minutes to hydrate. • Switch to a hook attachment and mix on medium speed until gluten is developed (5-7 minutes).

324

• Place the dough in an oiled bowl, cover, and bulk proof for 1 hour. • Turn/fold/flip over and continue to to bulk proof for another hour. • Divide the dough into 8 pieces; each weighing 135 g (4.8 oz). • Pre-shape the pieces into ropes of equal length (about 8-inches). • Shape each loaf by braiding 4 ropes together. • Brush lightly with egg wash, proof, and egg wash a second time. • Bake at 350°F (177°C) until the internal temperature reaches 185°F (85°C).

325

Deep-Dish Pizza Dough Ingredients

Metric

US

All-Purpose Flour

482 g

1 lb 1 oz

Yellow Cornmeal

35 g

1.2 oz

Salt

10 g

2t

Fresh Yeast

24 g

0.8 oz

Butter (melted)

57 g

2 oz

Olive Oil

50 g

1.8 oz

Water (110ºF/43ºC)

255 g

9 oz

Total Weight:

913 g

1 lb 0.2 oz

Yield: one 14-inch deep-dish pizza

Procedure: • In a mixer fitted with a paddle attachment, mix all of the ingredients on low speed for 1 minute to hydrate. • Switch to a hook attachment and mix on medium-low speed for 5 minutes, or until gluten is developed and the dough is smooth. • Place the dough in a lightly oiled bowl, cover, and bulk proof until approximately doubled in size (about 1 hour). • At this stage, the dough may be used immediately, refrigerated for up to 2 days, or frozen for future use.

Chicago-style deep-dish pizza was invented in 1943 by Pizzeria Uno in Chicago, Illinois. The pizza uses a layer of dough that is formed in a deep, oiled pan and pulled up the sides. The crust is then par-baked before the toppings are added to give it greater spring.

326

Garlic Bread Metric

US

Fresh Garlic (minced)

30 g

1 oz

Fresh Yeast

35 g

1.2 oz

480 g

1 lb 0.9 oz

Egg White

30 g

1 each

Butter (softened)

30 g

1 oz

Granulated Sugar

30 g

1 oz

Salt

30 g

1 oz

Dried Oregano

8g

1 T, 1 t

Dried Basil

8g

1 T, 1 t

Bread Flour

970 g

2 lb 2 oz

1.65 kg

3 lb 10.2 oz

Ingredients

Water (110ºF/43ºC)

Total Weight:

Yield: three 510 g (1 lb 2 oz) loaves

Procedure: • Sauté the garlic in a little olive oil until translucent; do not allow the garlic to brown. • Dissolve the yeast in the warm water. Stir the egg white into the water/yeast mixture. • In a mixer fitted with a dough hook, knead all of the ingredients until gluten is developed and the dough is smooth. • Place the dough in an oiled bowl, turn to coat both sides with oil, cover, and let rise for 1 hour. • Punch down the dough and divide into 3 equal pieces. • Shape each piece into a round loaf. • Place the loaves, seam side down, on a parchment-lined sheet pan and brush with water. • Proof until approximately doubled in size and score as desired. • Bake at 375ºF (191ºC) until an internal temperature of approximately 190ºF (88ºC).

327

Harvest Grain Bread Metric

US

Poppy Seeds

25 g

0.9 oz

Flax Seeds

25 g

0.9 oz

Sesame Seeds

25 g

0.9 oz

Sunflower Seeds

25 g

0.9 oz

Pumpkin Seeds

25 g

0.9 oz

Water

120 g

4.2 oz

Bread Flour

65 g

2.3 oz

Water

65 g

2.3 oz

2g

½t

Bread Flour

415 g

14.6 oz

Whole Wheat Flour

180 g

6.3 oz

Water

390 g

13.8 oz

Rolled Oats

30 g

1 oz

Cornmeal

20 g

0.7 oz

Brown Sugar

20 g

0.7 oz

Salt

20 g

0.7 oz

Fresh Yeast

10 g

0.4 oz

1.2 kg

2 lb 10.3 oz

Ingredients Soaker:

Poolish:

Fresh Yeast Bread:

Total Weight: Yield: two 9-inch loaf pans

328

Soaker Procedure: • Combine all of the ingredients and allow to hydrate for 6-12 hours in a clean, covered container. Poolish Procedure: • Mix all of the ingredients together and allow to ferment at room temperature for 6-12 hours in a clean, covered container. Bread Procedure: • In a mixer fitted with a paddle attachment, combine all of the poolish and bread ingredients, and mix on low speed for about 2 minutes to hydrate. • Mix on medium speed for 4-5 minutes, or until gluten is developed. • Add the soaker and mix on low speed for about 2 minutes, or until the soaker is combined. • Place the dough into an oiled bowl or container, cover, and bulk ferment for 1 hour. • Divide the dough into 2 equal pieces and pre-shape into rounds. Bench rest for 10 minutes. • Shape the dough into bâtards and place them into buttered loaf pans. • Proof and bake at 400°F (204°C) for about 30 minutes, or until baked through.

329

Hamburger Buns Ingredients

Metric

US

All-Purpose Flour

836 g

1 lb 13.5 oz

Granulated Sugar

100 g

3.5 oz

Salt

20 g

0.7 oz

Water

400 g

14.1 oz

Whole Eggs

100 g

2 each

Butter (softened)

56 g

2 oz

Fresh Yeast

29 g

1 oz

1.54 kg

3 lb 6 oz

Total Weight: Yield: sixteen 95 g (3.4 oz) buns

Procedure: • In a mixer fitted with a paddle attachment, combine all of the ingredients and mix on low speed for 2 minutes. • Switch to a hook attachment and mix on medium speed to make a soft, smooth dough. • Place the dough in an oiled bowl, cover, and bulk proof for 1-2 hours, or until approximately doubled in size. • Divide into 95 g (3.4 oz) pieces and pre-shape into rounds; flatten to about 3-inches in diameter. • Place the rolls onto a parchment-lined sheet pan and proof for about 1 hour, or until puffy and approximately double in size. • Brush the buns with egg wash and sprinkle with sesame seeds if desired. • Bake at 350°F (177°C) for 10-12 minutes, or until baked through and golden brown. Remove from the oven and brush with melted butter. Chef’s Notes: • For best results, use more or less water depending on the humidity in the air and brand of flour used.

330

Herb & Cheese Biscuits Ingredients

Metric

US

540 g

1 lb 3 oz

30 g

1 oz

Salt

5g

1t

Black Pepper (ground)

½t

½t

Butter (cold, ½ -inch cubes)

170 g

6 oz

Cheddar Cheese (grated)

200 g

7 oz

16 g

4T

Whole Milk (cold)

125 g

4.4 oz

Buttermilk (cold)

125 g

4.4 oz

Total Weight:

1.2 kg

2 lb 10.3 oz

All-Purpose Flour Baking Powder

Fresh Herbs (finely chopped)

Yield: twenty-four 2 ½ -inch biscuits

Procedure: butter; mix until the butter is ¼ -inch, or “pea sized.”

• In a mixer fitted with a paddle attachment, combine the flour, baking powder, salt, pepper, and • Add the grated cheese and herbs; mix to distribute.

• Add the cold milks and mix until a dough just forms; do not over mix. • Roll the dough to about 1-inch thickness. With a cutter or knife, portion into 2 ½ -inch biscuits.

• Turn the dough out onto a lightly floured work surface and knead until the dough comes together. • Brush the tops with egg wash and bake at 350°F (177°C) until lightly golden brown. Chef’s Notes: • It is best to bake biscuits from a cold state. Cheddar cheese can be substituted with other hard or semi-soft cheeses.

331

Honey-Oat Pain de Mie Ingredients

Metric

US

All-Purpose Flour

542 g

1 lb 3.1 oz

Rolled Oats (not quick cooking)

106 g

3.7 oz

Honey

80 g

2.8 oz

Butter (melted)

72 g

2.5 oz

Fresh Yeast

20 g

0.7 oz

Salt

10 g

2t

240 g

8.5 oz

1.07 kg

2 lb 5.7 oz

Water (110°F/43°C) Total Weight:

Yield: one 15 x 4-inch pullman loaf pan

Procedure: • Butter the pullman pan and lid; set aside. • In a mixer fitted with a paddle attachment, mix all of the ingredients on low speed for 1-2 minutes to hydrate. Cover the bowl and let the dough rest for 20 minutes to give the oats a chance to absorb some of the liquid. • Switch to a hook attachment and mix on medium-low speed for 3-5 minutes, or until the dough is smooth, soft, and elastic. • Place in an oiled bowl and bulk proof for 60-90 minutes, or until approximately doubled in size. • De-gas the dough, then shape into a loaf the length of the pullman pan. • Give the dough its final proof. The dough should rise within a ½-inch to the lid before baking. • Place the loaf in the buttered pan, seam side down, and slide the lid closed. • Bake at 350°F (177°C) for 25-30 minutes, or until golden brown.

• Remove lid and continue to bake until the internal temperature is 190°F (88°C), about 15 minutes. • Unmold the loaf immediately after baking and cool on a wire rack. Chef’s Notes: • Use a lesser amount of water in summer or humid climates and a greater amount in winter or drier climates.

332

New York Pretzels Ingredients

Metric

US

Bread Flour

735 g

1 lb 9.9 oz

Water (105°F/40°C)

375 g

13.2 oz

Fresh Yeast

30 g

1 oz

Butter or Lard (softened)

30 g

1 oz

Granulated Sugar

15 g

0.5 oz

Salt

15 g

0.5 oz

1.2 kg

2 lb 10.3 oz

Total Weight:

Yield: twelve 100 g (3.5 oz) pretzels

Procedure: • In a mixer fitted with a hook attachment, combine all of the ingredients and mix on low speed until a dough forms. • Increase the speed to medium and mix until gluten is developed. • Divide into 100 g (3.5 oz) pieces. • Pre-shape and bench rest for 15 minutes. Complete final shape. • Cover and refrigerate for at least 30 minutes, or for up to 24 hours. • Dip in a 4% lye solution for 30 seconds, or boil for 5 seconds in a solution of baking soda and water (20 g baking soda per liter of water). • Place the pretzels on greased, parchment-lined sheet pans or silicone baking mats and top with salt. • Bake at 470°F (245°C) for 12-15 minutes, or until deep mahogany brown in color. Chef’s Notes: • Pretzels also bake well on greased black steel sheet pans.

333

Orange Cinnamon Swirl Bread Metric

US

Water (100ºF/38ºC)

100 g

3.5 oz

Fresh Yeast

60 g

2.1 oz

All-Purpose Flour

100 g

3.5 oz

Sponge

260 g

9.2 oz

Orange Juice

200 g

7 oz

Water

175 g

6.2 oz

Milk Powder

40 g

1.4 oz

Orange Zest

5g

1 each

Bread Flour

800 g

1 lb 12.2 oz

Granulated Sugar

100 g

3.5 oz

Whole Eggs

150 g

3 each

Butter

60 g

2.1 oz

Salt

10 g

2t

Cinnamon Sugar

120 g

4.2 oz

Total Weight:

1.8 kg

3 lb 15.5 oz

Ingredients Sponge:

Dough:

Filling:

Yield: three 9-inch loaf pans

334

Sponge Procedure: • Mix the water, yeast, and the majority of the flour together in a bowl. Sprinkle the remaining flour on top of the sponge. • Cover and let proof in a warm place for about 30 minutes. Dough Procedure: • In a mixer fitted with a hook attachment, combine the sponge, juice, water, milk powder, and orange zest. Mix on medium-low speed for 1 minute. • Add the flour, sugar, eggs, and butter, and continue mixing until the dough is hydrated. • Add the salt to the dough and mix on medium speed for 4-5 minutes, or until a soft, elastic dough has developed and a “window” is achieved. • Turn the dough out into a large, lightly oiled bowl. Turn over once to coat the other side. • Cover with plastic wrap and let proof at room temperature for 20 minutes. • Turn, fold, de-gas, and flip the dough over in the bowl. Cover and proof for another 20 minutes. • Turn the dough out onto a floured work surface. Gently de-gas and then divide into 3 equal pieces. Pre-shape into rounds and bench rest for 10 minutes. • Shape the loaves by rolling them into 7 x 10 - inch rectangles. Lightly brush the dough with water, then sprinkle each rectangle with 40 g (1.4 oz) of cinnamon sugar leaving 1- inch on the narrow side unsugared. Gently roll each rectangle into a log, sealing the bottom seam with the palm of your hand. • Place each loaf of dough into a buttered loaf pan, seam side down. • Proof the loaves until approximately doubled in size. • Brush with egg wash and bake at 375°F (191°C) until the internal temperature is 185°F (85°C). • Remove the bread from the oven and unmold immediately.

335

Pecan Sticky Buns Metric

US

Orange Cinnamon Swirl Bread Dough (see page 334)

700 g

1 lb 8.7 oz

Butter (melted)

30 g

1 oz

Butter

65 g

2.3 oz

Honey

50 g

1.8 oz

Bourbon

50 g

1.8 oz

Dark Brown Sugar

120 g

4.2 oz

Pecans (chopped)

100 g

3.5 oz

Salt

Pinch

Pinch

100 g

3.5 oz

Cinnamon (ground)

2g

1t

Cloves (ground)

¼t

¼t

Allspice (ground)

¼t

¼t

Nutmeg (ground)

Pinch

Pinch

Ingredients Dough:

Pecan-Caramel Topping:

Spice Mixture (for inside log): Dark Brown Sugar

Yield: eight pecan sticky buns

336

Pecan-Caramel Topping Procedure: • Place all of the ingredients in a sauté pan. Stir and cook until the sugar is dissolved and the mixture is well combined. Allow the topping to cool slightly. • Transfer the topping mixture to the bottom of a greased 9-inch cake pan; set aside. Spice Mixture Procedure: • Combine all of the ingredients in a bowl; set aside. Pecan Sticky Bun Assembly: • Roll out the dough into a 12 x 16-inch rectangle. • Brush the dough with the melted butter and sprinkle with the spice mixture. Next, starting from the long side, gently roll the dough into a log. • Cut the log into 8 equal pieces. Place 7 pieces cut-side down around the perimeter of the prepared cake pan. Place the last piece in the center of the pan. • Proof the sticky buns until approximately doubled in size. • Bake at 375°F (191°C) for approximately 20-25 minutes, or until the internal temperature is 185°F (85°C). • Remove from the oven and allow the buns to rest in the pan for 5 minutes before inverting onto a parchment-lined sheet pan or platter. It is important to remove the sticky buns while the caramel topping is still warm and soft. Chef’s Notes: • Alternatively, the sticky buns may be baked individually in muffin pans or ramekins. • Brioche dough works well for this recipe too.

337

Savoy Scones Ingredients

Metric

US

All-Purpose Flour

325 g

11.5 oz

Bread Flour

325 g

11.5 oz

Granulated Sugar

90 g

3.2 oz

Baking Powder

40 g

1.4 oz

5g

1t

Butter (cold & cubed)

220 g

7.8 oz

Heavy Cream

140 g

4.9 oz

Buttermilk

140 g

4.9 oz

Whole Eggs

100 g

2 each

Egg Yolks

40 g

2 each

200 g

7 oz

1.62 kg

3 lb 9.1 oz

Salt

Dried Currants

Total Weight:

Yield: twenty-four to thirty scones

Procedure: • Sift the dry ingredients and place in a bowl of an electric mixer. • Whisk the cream, buttermilk, whole eggs, and egg yolks together; keep cold. the butter is ¼ -inch, or “pea sized.”

• In a mixer fitted with a paddle attachment, mix together the dry ingredients and butter until • Mix the currants into the dry mixture to combine.

338

• Add the liquid ingredients to the dry ingredients all at once. Mix just until a dough forms, but do not overwork.

¾ -inch thick.

• Turn the dough out onto a lightly floured work surface. Pat or roll the dough until it is about • Cut the scones into the desired shape and brush the top of each with heavy cream and then sprinkle with sugar. • Bake at 350°F (177°C) until lightly browned and just baked through. Chef’s Notes: • Baked scones are best served the day they are made. • Raw scones can be made in advance and frozen for up to 2 months, then baked fresh as needed. • Traditional accompaniments for scones include clotted cream, softened butter, lemon curd, and jam.

This recipe is adapted from The Savoy Hotel in London, England.

339

Sourdough Bagels Ingredients

Metric

US

Bread Flour

1.235 kg

2 lb 11.6 oz

Liquid Levain

518 g

1 lb 2.3 oz

Water

470 g

1 lb 0.6 oz

Granulated Sugar

78 g

2.8 oz

Malt Powder

62 g

2.2 oz

Salt

25 g

0.9 oz

Fresh Yeast

22 g

0.8 oz

2.4 kg

5 lb 4.6 oz

Total Weight:

Yield: twenty 120 g (4.2 oz) bagels

Procedure: • In a mixer fitted with a hook attachment, combine all of the ingredients and mix on low speed until a dough forms. • Increase the speed to medium and mix until gluten is developed and a “window” is achieved. • Shape the dough into a ball and place in an oiled bowl. Cover and bulk proof for 1 hour. • Divide the dough into 120 g (4.2 oz) pieces. • Pre-shape, then cover and bench rest for 15 minutes. • Final shape, then refrigerate for at least 1 hour, or up to 24 hours. • Boil the bagels for 30 seconds on each side in malted water then press into desired toppings before baking. • Bake at 450°F (232°C) until golden brown (about 12-18 minutes). Chef’s Notes: • The toppings will stick better if you brush the top of each bagel with an egg white wash made by whisking 1 egg white with 1 tablespoon of water.

340

Sweet Potato Brioche Metric

US

Whole Milk (110ºF/43ºC)

125 g

4.4 oz

Fresh Yeast

30 g

1 oz

Whole Egg

50 g

1 each

Bread Flour

194 g

6.8 oz

563 g

1 lb 3.9 oz

Granulated Sugar

75 g

2.6 oz

Salt

10 g

2t

Sweet Potato Puree

283 g

10 oz

Whole Eggs

175 g

3 ½ each

Egg Yolk

20 g

1 each

Butter

227 g

8 oz

1.75 kg

3 lb 13.7 oz

Ingredients Sponge:

Dough: Bread Flour

Total Weight:

Procedure: • Make a sponge with the milk, yeast, egg, and flour. Cover and let proof in a warm place for about 20 minutes. • Once the sponge is ready, mix everything together – except the butter – with a dough hook for about 5 minutes, or until gluten is developed and a “window” is achieved. • Add the butter in several additions and mix until silky and all of the butter has been absorbed into the dough. • Slow proof the dough in the refrigerator overnight. Alternatively, bulk proof for 2 hours at room temperature, chill until firm, then use as desired.

341

Three-Cheese Semolina Bread Metric

US

All-Purpose Flour

240 g

8.5 oz

Semolina

142 g

5 oz

Fresh Yeast

18 g

0.6 oz

Salt

7g

1¼ t

Black Pepper (freshly ground)

½t

½t

Olive Oil

25 g

0.9 oz

Water (110ºF/43ºC)

240 g

8.5 oz

Provolone Cheese ( ¼ -inch cubes)

114 g

4 oz

Asiago Cheese ( ¼ -inch cubes)

114 g

4 oz

Parmesan Cheese (grated)

100 g

3.5 oz

Total Weight:

1 kg

2 lb 3.3 oz

Ingredients

Yield: two 500 g (17.6 oz) loaves

Procedure: • In a mixer fitted with a paddle attachment, mix all of the ingredients – except the cheeses – to make a soft, smooth dough. Switch to a hook attachment and knead for about 5 minutes to fully develop gluten. • Add the 3 cheeses and mix until well combined. • Place the dough in an oiled bowl. Cover and bulk proof for 2 hours, turning the dough after 1 hour. • Divide into two 500 g (17.6 oz) pieces and pre-shape into rounds. Cover and bench rest for 5-10 minutes. Shape into boules or bâtards. • Proof, slash, and spray the loaves with water. • Bake at 400°F (204°C) until the internal temperature is 195°F (91°C).

342

Bread Sticks Metric

US

600 g

1 lb 5.2 oz

Honey

55 g

1.9 oz

Fresh Yeast

30 g

1 oz

Salt

15 g

1T

1.025 kg

2 lb 4 oz

55 g

1.9 oz

1.78 kg

3 lb 14.8 oz

Ingredients Water (110ºF/43ºF)

Bread Flour

Olive Oil

Total Weight

Yield: twenty-four 16-inch bread sticks

• In a mixer fitted with a dough hook, mix the water, honey, yeast, salt, and about ¾ of the flour. Procedure:

Add the olive oil and knead the dough for 6-8 minutes, adding as much of the reserved flour as necessary to make a smooth and elastic dough.

• Place in a bowl oiled with olive oil and turn the dough to coat both sides with oil. Cover and let proof in a warm place until doubled in size. • Punch the dough down and shape it into a 10 x 6-inch rectangle using your hands. Cover with plastic wrap and let rest for 30 minutes. • Cut the dough in half lengthwise; then cut each half lengthwise into 12 equal pieces. • Roll and stretch each piece into 16-inch strings without using bench flour. • Lightly spray each piece with water and sprinkle with sesame seeds. Repeat this process on the other side. • Place the bread sticks on sheet pans lined with parchment paper or silicone baking mats, spacing them a few inches apart. • Bake immediately at 400°F (204°C) until golden brown. Bake a second time at 250°F (121°C) until dry in the center when cool (about 20-30 minutes).

343

Manchego-Almond Crackers Ingredients

Metric

US

Butter

227 g

8 oz

Manchego Cheese (grated)

454 g

1 lb

All-Purpose Flour

340 g

12 oz

10 g

2t

Cayenne Pepper

Pinch

Pinch

Whole Almonds (finely chopped)

113 g

4 oz

1.14 kg

2 lb 8.2 oz

Salt

Total Weight:

Yield: approximately 200 crackers

Procedure: • In a mixer fitted with a paddle attachment, cream the butter; add the cheese and mix well. • Add the sifted dry ingredients and mix until combined. • Divide the dough into 3 equal pieces. Roll each into 12-inch logs, about 1½-inches in diameter. • Add the chopped nuts and mix until well incorporated, scraping down the bowl as necessary. • Chill the logs for at least 1 hour. At this point the logs may be frozen for up to 2 months.

• Cut the logs into thin slices, about ⅛ -inch thick, and place on parchment-lined sheet pans. • Bake at 350ºF (177°C) until crisp (about 8-10 minutes). • Store in an airtight container for up to 3 days. Chef’s Notes: • Alternatively, you can roll the dough in between 2 pieces of parchment paper or silicone baking mats to ⅛ -inch thick, chill the dough, then cut into desired shapes. • For variation, try substituting an equal amount of cheddar cheese for the manchego and walnuts for the almonds.

344

White Sandwich Bread Ingredients

Metric

US

Bread Flour

482 g

1 lb 1 oz

All-Purpose Flour

482 g

1 lb 1 oz

Milk Powder

70 g

2.5 oz

Salt

18 g

0.6 oz

Butter (softened)

56 g

2 oz

Fresh Yeast

45 g

1.6 oz

Honey

64 g

2.3 oz

642 g

1 lb 6.6 oz

1.86 kg

4 lb 1.6 oz

Water (110°F/43°C) Total Weight: Yield: two 9-inch loaf pans Procedure: • Butter the loaf pans; set aside.

• In a mixer fitted with a paddle attachment, mix all of the ingredients on low speed for 1- 2 minutes to hydrate. Switch to a hook attachment and knead on medium-low speed for 3-5 minutes, or until gluten is developed. • Place in an oiled bowl, cover, and bulk proof for 60-90 minutes, or until almost doubled in size. • De-gas the dough and divide into 2 equal pieces. • Shape each piece into a loaf the length of the loaf pan. • Place each loaf into the buttered pans, seam side down, and proof until it is domed 1-inch over the rim of the pan. • Bake at 350°F (177°C) until an internal temperature of 195°F (90°C) is reached (35-40 minutes). • Unmold the loaves immediately after baking and cool on wire racks. Chef’s Notes: • Use a lesser amount of water in summer or humid climates, and a greater amount in winter or drier climates.

345

Saltine Crackers Ingredients

Metric

US

Cake Flour

326 g

11.5 oz

All-Purpose Flour

162 g

5.7 oz

Granulated Sugar

15 g

0.5 oz

Salt

4g

¾t

Baking Soda

4g

¾t

Cream of Tartar

2g

¾t

Water (110°F/43°C)

275 g

9.7 oz

Butter (melted)

85 g

3 oz

Vegetable Oil

75 g

2.6 oz

Fresh Yeast

52 g

1.8 oz

Total Weight:

1 kg

2 lb 3.3 oz

Procedure: • Sift the dry ingredients together and place in a bowl of an electric mixer. • With a paddle attachment, add the liquid ingredients and yeast to the dry ingredients and mix on medium speed for 2 minutes to make a soft dough. • Place the dough in a lightly oiled bowl, cover and refrigerate overnight, or for up to 18 hours. • Roll the dough into a rectangle ⅛ -inch thick. Be sure to keep the rolling surface well-floured to avoid sticking. • Starting with a shorter side, fold the dough into thirds like a business letter. • Wrap in plastic wrap and refrigerate for 30 minutes. • Cut the dough in half and roll each half into a rectangle about ⅛ -inch thick or less. The dough should be quite thin.

346

• Sprinkle the dough with kosher salt or fleur de sel and gently press it into the top of the dough with a rolling pin. • Cover with plastic wrap and par-freeze for about 15-20 minutes until firm enough to cut and handle without distorting the shape of the cracker. • Using a rolling pizza wheel, cut the dough into 2-inch squares. • Transfer the crackers to parchment-lined sheet pans; you can put them fairly close together, as they'll shrink as they bake, rather than spread. Prick each cracker with the tines of a fork. • Bake the crackers at 375°F (191°C) until light golden brown. Watch them carefully as they can they can darken very quickly. • Bake a second time at 225°F (107°C) until dry. Chef’s Notes: • If the dough fights back when rolling, give it a rest for 5 minutes, then continue until you get to the thinness you want. • Use a lesser amount of water in summer or humid climates and a greater amount in winter or drier climates. • If using a sheeter, there is no need to cut the dough in half. • Store the crackers in an airtight container for up to 3 days.

347

Whole Wheat Butter Crackers Metric

US

Whole Wheat Flour

450 g

15.9 oz

All-Purpose Flour

225 g

7.9 oz

Cake Flour

160 g

5.6 oz

Granulated Sugar

95 g

3.4 oz

Baking Powder

36 g

1.3 oz

Salt

17 g

0.6 oz

Butter (cold, ½ -inch cubes)

215 g

7.6 oz

Water (cold)

285 g

10 oz

70 g

2.5 oz

1.55 kg

3 lb 6.6 oz

Ingredients

Olive Oil

Total Weight:

Procedure: • With a paddle attachment, mix the dry ingredients and butter until the butter is ¼ -inch, or • Sift the dry ingredients together and place in a bowl of an electric mixer. “pea sized.”

• Add the water and oil and mix until the dough is shaggy, but holds together when pressed between 2 fingers. • Turn the dough out onto a lightly floured work surface and gently shape into 3 squares. • Sheet the dough to ⅛ -inch thickness and cut into 2 ½ x 1½ -inch crackers. • Wrap in plastic wrap and refrigerate for a minimum of 1 hour.

• Chill for 30 minutes, then dock each cracker decoratively with a fork.

• Egg wash, lightly sprinkle with salt, and bake at 350ºF (177°C) until medium brown. • Lightly brush the crackers with melted butter while hot from the oven.

348

chapter

350

Buckwheat Crêpe Batter

351

Beer Batter Hush Puppies

352

Fresh Egg Pasta Dough

353

Pierogi Dough

354

Kimchi Pancakes

355

Potato Pancakes

356

Gougéres

357

French Onion Soufflé

358

Tarte Flambeé

360

Pub Cheese Spread

361

Cheese Straws

362

Mascarpone Cheese

363

Ricotta Cheese

364

Soigné Bar Nuts

365

349

13

Savory

Buckwheat Blini

Buckwheat Blini Metric

US

15 g

0.5 oz

Whole Milk (110°F/43°C)

363 g

12.8 oz

Buckwheat Flour

140 g

5 oz

Bread Flour

55 g

1.9 oz

Buttermilk

120 g

4.2 oz

Beer (lager or pilsner)

120 g

4.2 oz

Egg Yolks

60 g

3 each

Egg Whites

90 g

3 each

Granulated Sugar

15 g

0.5 oz

Salt

5g

1t

983 g

2 lb 2.6 oz

Ingredients Fresh Yeast

Total Weight:

Procedure: • Dissolve the yeast in the milk. Incorporate the buckwheat flour and mix to form a smooth paste. Cover and set aside to proof for 1 hour. • Add the bread flour, buttermilk, beer, and egg yolks; stirring until smooth. Cover and set aside to proof for another hour. At this point the batter may be refrigerated for several hours. • When you are ready to cook the blini, whip the egg whites with the sugar and salt to stiff peaks; fold into the batter. • Cook the blini on a well buttered skillet or griddle. Chef’s Notes: • The blini batter should be approximately ⅜ -inch thick when poured onto the skillet. If the batter does not spread out properly, thin it with a little milk.

350

Buckwheat Crêpe Batter Metric

US

Whole Milk

720 g

1 lb 9.4 oz

Water

340 g

12 oz

Whole Eggs

150 g

3 each

Vegetable Oil

30 g

1 oz

Buckwheat Flour

227 g

8 oz

Bread Flour

227 g

8 oz

10 g

2t

1.7 kg

3 lb 12 oz

Ingredients

Salt

Total Weight:

Procedure — By Hand: • Whisk the milk, water, eggs, and vegetable oil until smooth. • Sift the dry ingredients in a bowl large enough to accommodate the whole recipe. • Whisk half of the liquid mixture into the dry ingredients until smooth. Whisk in the rest of the liquid until the batter is smooth again. • Strain the mixture through a fine-mesh strainer and let rest in the refrigerator for 30 minutes before using. Procedure — By Food Processor: • Whisk the milk, water, eggs, and vegetable oil until smooth. • Put the sifted dry ingredients in the food processor. With the machine on, pour the liquid ingredients through the hole and process until smooth. • Strain the mixture through a fine-mesh strainer and let rest in the refrigerator for 30 minutes before using.

351

Beer Batter Hush Puppies Metric

US

Light Style Beer (pilsner, lager, etc)

227 g

12 oz

Whole Eggs

150 g

3 each

Rendered Bacon Fat

90 g

3.2 oz

Vidalia Onion (minced)

65 g

2.3 oz

White Cornmeal

510 g

1 lb 2 oz

Cake Flour

255 g

9 oz

Baking Powder

15 g

1T

Salt

10 g

2t

Black Pepper (ground)

¾t

¾t

Cayenne Pepper

½t

½t

Total Weight:

1.3 kg

2 lb 13.8 oz

Ingredients

Procedure: • Whisk together the beer, eggs, bacon fat, and minced onion in a bowl. • Combine the dry ingredients in a bowl large enough to accommodate the entire recipe. • Make a well in the center of the dry ingredients and add the wet ingredients. Stir gently just until combined. • Working in batches, carefully portion the batter, using a rounded tablespoon, into pre-heated 350ºF (177ºC) oil and fry for about 2-3 minutes until golden brown, turning as they fry to evenly cook. • Carefully transfer the hush puppies, using a slotted spoon or spider, to a paper towel-lined sheet pan or cooling rack to drain. Serve immediately. Chef’s Notes: • We like to serve these hush puppies with our pub cheese spread on page 361.

352

Fresh Egg Pasta Dough Ingredients

Metric

US

00 Flour

800 g

1 lb 12.2 oz

Semolina Flour

300 g

10.6 oz

Egg Yolks

600 g

30 each

Whole Eggs

200 g

4 each

Extra Virgin Olive Oil

5g

1t

Salt

15 g

0.5 oz

1.92 kg

4 lb 3.7 oz

Total Weight:

Procedure: • In a mixer fitted with a hook attachment, mix all of the ingredients together for about 3 minutes until well incorporated. • The dough should form a smooth ball that pulls away cleanly from the sides of the bowl. • Finish kneading by hand until the dough is smooth and pliable. • Cover and let rest for 1 hour before rolling out. Chef’s Notes: • We’ve included this wonderful egg pasta dough recipe because occasionally pastry chefs are asked to make pasta dough for the culinary side of the kitchen, especially when large amounts are required.

353

Pierogi Dough Ingredients

Metric

US

482 g

1 lb 1 oz

5g

1t

Whole Eggs

100 g

2 each

Sour Cream

227 g

8 oz

Butter (softened)

114 g

4 oz

928 g

2 lb 0.7 oz

All-Purpose Flour Salt

Total Weight:

Yield: approximately 3 dozen pierogi

Procedure: • In a mixer fitted with a hook attachment, combine the flour and salt. • Add the eggs and mix to combine. The dough will be lumpy. • Add the sour cream followed by the softened butter. Mix until the dough comes together into a rough, slightly sticky ball. • Knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist. • Divide into 2 pieces and wrap each piece well in plastic wrap. Refrigerate for 30-60 minutes, • Roll the dough to ⅛ -inch thickness and cut out circles using a 3 ½ -inch cutter. Knead the or up to 48 hours.

scrap dough together, cover, and rest for 20 minutes. Re-roll the scrap dough and cut more circles until the majority of the dough has been used.

• Place 1 heaping tablespoon of filling slightly off-center on each round of dough. Moisten the edge with a little water and gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork. • Boil in batches in lightly salted water so that they have room to float without sticking. When the pierogi float, they're done. • Sauté the drained pierogi in butter and cook until browned and crisped on both sides.

354

Kimchi Pancakes Ingredients

Metric

US

Whole Eggs

100 g

2 each

Water

120 g

4.2 oz

Kimchi Brine

30 g

1 oz

Soy Sauce

30 g

1 oz

All-Purpose Flour

196 g

6.9 oz

Kimchi (coarsley chopped)

300 g

10.6 oz

Scallions

4 each

4 each

Total Weight:

820 g

1 lb 12.9 oz

Yield: approximately sixteen 4-inch pancakes

Procedure: • In a bowl large enough to accommodate the entire recipe, whisk the eggs, water, kimchi brine, and soy sauce. • Whisk in the flour until smooth. • Stir in the coarsely chopped kimchi. • Thinly slice the scallions on a diagonal and stir into the pancake mixture to combine.

¼ -cup of batter onto opposite sides of skillet (pancakes should be about 4-inches diameter,

• Heat 1 tablespoon of vegetable oil in a medium nonstick skillet over medium-high heat. Drop so you’ll probably only be able to cook 2 at a time).

• Cook pancakes until golden brown on first side, 2-3 minutes, then flip and cook until browned on second side, 2-3 minutes longer. Transfer to a wire rack and let cool. Repeat the process in batches with remaining batter and oil; you should have 16 pancakes.

355

Potato Pancakes Ingredients

Metric

US

340 g

12 oz

All-Purpose Flour

30 g

1 oz

Whole Eggs

100 g

2 each

Egg Whites

90 g

3 each

Heavy Cream

60 g

2.1 oz

Salt and White Pepper (to taste)

—

—

Ground Nutmeg (to taste)

—

—

Chopped Dill (optional)

—

—

620 g

1 lb 5.8 oz

Potatoes (cooked & pureed)

Total Weight:

Procedure: • In a mixer fitted with a paddle attachment, mix the potato puree and flour. • Add the whole eggs one at a time, followed by the egg whites; scraping down the bowl as necessary. • Add the cream and season with salt, pepper, nutmeg, and dill as desired. • Coat a pre-heated non-stick sauté pan lightly with oil. Pour silver-dollar sized portions of the batter into the pan. • Cook until golden brown on first side, then flip and cook until browned on second side. Chef’s Notes: • We like to serve these potato pancakes with crème fraîche, caviar, and smoked salmon.

356

Gougères Ingredients

Metric

US

Pâte à Choux

1 kg

2 lb 3.3 oz

300 g

10.6 oz

Salt and Pepper (to taste)

—

—

Paprika (to taste)

—

—

Cayenne Pepper (to taste)

—

—

1.3 kg

2 lb 13.9 oz

Gruyère Cheese (finely grated)

Total Weight:

Yield: approximately one hundred 1-inch gougères

Procedure: • Stir 250 g (8.8 oz) of the cheese into the pâte à choux and season to taste. • Transfer the mixture to a pastry bag fitted with a medium sized round tip. • Pipe the gougères onto parchment-lined sheet pans, taking care they are consistent in size to ensure even baking. • Brush the gougères with egg wash and sprinkle with the remaining cheese. • Bake at 350°F (177°C) until well browned and baked through. Chef’s Notes: • Gougères may be piped large or small, but they should be bite-sized as they are traditionally served as hors d’oeuvres. • You can prepare gougères in advance and either refrigerate or freeze them. Just refresh in the oven for several minutes before serving. • See our recipe for pâte à choux on page 35 in The Pastry Chef’s Little Black Book — Volume 1

357

French Onion Soufflé Ingredients

Metric

US

230 g

8.1 oz

Butter

55 g

1.9 oz

Bread Flour

30 g

1 oz

Egg Yolks

60 g

3 each

Deeply Caramelized Onions

240 g

8.5 oz

Garlic (chopped & sautéed)

1 clove

1 clove

Salt

7g

1¼ t

Black Pepper (ground)

2g

1t

Chives (finely chopped)

2g

1T

Fresh Thyme (chopped)

½t

½t

Cayenne Pepper

Pinch

Pinch

Nutmeg (ground)

Pinch

Pinch

Egg Whites

180 g

6 each

Cream of Tartar

½t

½t

Parmesan Cheese (grated)

20 g

0.7 oz

Gruyère Cheese (grated)

20 g

0.7 oz

850 g

1 lb 14 oz

Beef Stock

Total Weight: Yield: eight 5.5 oz ramekins

358

Procedure: • In a small saucepan, bring the beef stock to a boil; set aside. • Melt the butter in a separate saucepan, then whisk in the flour and cook for 2 minutes to make a roux. • Whisk the hot beef stock into the roux in 3 additions. • Bring the mixture to a boil and whisk until smooth. • Transfer to a bowl large enough to accommodate the entire recipe and let cool until warm. • Whisk in the egg yolks, followed by the caramelized onions, garlic, and seasonings; set aside to cool to room temperature. • In a mixer fitted with a whisk attachment, whisk the egg whites and cream of tartar until medium-stiff peaks are achieved. • Fold the meringue into the onion base. • Fill the ramekins that have been buttered and lined with bread crumbs; top with the grated cheeses. • Bake at 375ºF (191ºC) until puffed, browned, and a little soft in the center (about 12 minutes). Chef’s Notes: • For medium-sized onions, we suggest cutting them into quarters and slicing thinly prior to caramelizing. Be sure to weigh the onions for the recipe post caramelization. • The seasoning measurements are suggested guidelines; feel free to adjust them to taste.

359

Tarte Flambée (Alsatian Cheese Tart) Metric

US

Applewood Smoked Bacon

150 g

5.3 oz

Gruyere Cheese

60 g

2.1 oz

2 each

2 each

Fromage Blanc

125 g

4.4 oz

Crème Fraîche

125 g

4.4 oz

Whole Egg

50 g

1 each

Salt

½t

½t

Black Pepper (ground)

¼t

¼t

Nutmeg (ground)

1/ 8

1/ 8

Ingredients

Onions

Cayenne Pepper

t

Pinch

t

Pinch

Yield: two 10-inch tarts

Procedure: • Cut the bacon into desired sized cubes and sauté slowly over medium-low heat until the fat is rendered and the bacon is browned. Reserve the rendered bacon fat. • Grate the Gruyere cheese finely; set aside. • Thinly slice the onions and sauté in a small amount of olive oil and bacon fat over medium-low heat until caramelized. • Whisk together the fromage blanc, crème fraîche, and egg. Season with salt, pepper, nutmeg, and cayenne. • Roll or stretch two 250 g (8.8 oz) rounds of pizza dough into 10-inch discs. • Place them on a parchment-lined sheet pan that has been sprinkled with cornmeal. • Spread the custard mixture on the discs of dough. • Sprinkle the caramelized onions, bacon, and Gruyere over the mixture. • Bake at 425°F (218°C) until the crust is golden brown.

360

Pub Cheese Spread Ingredients

Metric

US

Cream Cheese

680 g

1 lb 8 oz

Sharp Cheddar Cheese (grated)

227 g

8 oz

Light Style Beer (pilsner, lager, etc)

340 g

12 oz

Salt

15 g

1T

Paprika

7g

1T

Smoked Paprika

7g

1T

Mustard Powder

1t

1t

Cayenne Pepper

¼t

¼t

Total Weight:

1.27 kg

2 lb 12.8 oz

Procedure: • Combine all of the ingredients in a food processor and puree until smooth. • Store in the refrigerator for up to 1 week. • Serve at room temperature. Chef’s Notes: • We like to serve pub cheese with crackers, crudités, hush puppies, and especially with our New York Pretzels on page 333.

361

Cheese Straws Metric

US

100 g

3.5 oz

2g

1t

Cayenne Pepper

Pinch

Pinch

Puff Pastry

454 g

1 lb

Total Weight:

555 g

1 lb 3.5 oz

Ingredients Parmesan Cheese (grated) Paprika

Yield: approximately 35 cheese straws

Procedure: • Combine the parmesan cheese, paprika, and cayenne in a bowl; set aside. • Roll the puff pastry into a ⅛ -inch thick rectangle measuring 14 x 10-inches. • Brush the entire surface with egg wash. • Sprinkle the cheese mixture over 50% of the dough lengthwise. • Fold the plain half of the dough over the cheese. • Roll the dough to about 7-inches in width, sealing and pressing the cheese into the dough at the same time. • Cover and place in the refrigerator for 30 minutes to relax the gluten and firm up the butter. • Cut the dough widthwise into ⅜ -inch strips. • Twist each strip into a spiral about 10-inches in length. • Transfer to parchment-lined sheet pans, securing both ends of each twisted strip to the paper by pressing hard with your thumbs. • Place the cheese straws in the refrigerator for 30 minutes prior to baking. At this stage, the straws can be frozen for up to 1 month and baked from a frozen state. • Bake at 375ºF (191ºC) for 15-20 minutes, or until evenly browned. Chef’s Notes: • Cheese straws may be trimmed to desired size while still warm from the oven. • See our classic puff pastry recipe on page 28 in The Pastry Chef’s Little Black Book —Volume 1.

362

Mascarpone Cheese Metric

US

Tartaric Acid

¼t

¼t

Water

30 g

1 oz

Light Cream

1 kg

2 lb 3.3 oz

750 g

1 lb 10.4 oz

Ingredients

Total Weight:

Procedure: • Dissolve the tartaric acid in water. • In a saucepan, heat the light cream to 185°F (85°C). • Stir the dissolved tartaric acid into the hot cream and mix well; it should begin to thicken almost immediately. Maintain a temperature of 185°F (85°C) for 5 minutes, stirring occasionally. • Cover and refrigerate for 12 hours in a stainless steel bowl or a clean plastic container with a lid. The whey should separate somewhat during that time. • Transfer to a sterile piece of cheesecloth and suspend over a bowl in the refrigerator for 24 hours to allow the whey to drain out. • Transfer the finished mascarpone to a smaller airtight container and keep refrigerated. • Use within 1-2 weeks maximum. Chef’s Notes: • Light cream can range between 18 and 30% butterfat. 25% butterfat is ideal for mascarpone. • To sterilize cheesecloth, simply boil it for 30 seconds in water.

363

Ricotta Cheese Ingredients

Metric

US

Whole Milk

2 kg

4 lb 6.5 oz

Buttermilk

500 g

1 lb 1.6 oz

Half & Half

500 g

1 lb 1.6 oz

8g

1½ t

600 g

1 lb 5.1 oz

Salt

Total Weight:

Procedure: • Place a fine-mesh strainer or colander over a stainless steel bain-marie pot (or deep bowl ) and line it with 2 layers of cheesecloth. • In a saucepan large enough to accommodate the entire recipe, bring the milks, half & half, and salt to a simmer on medium-low heat, gently stirring a few times. • Between 195-205ºF (90-96ºC), small curds will begin to form. When you see cottage cheese style curds forming, surrounded by pale yellow whey, remove the pan from the heat and let stand for 5 minutes. • Using a slotted or regular spoon, gently ladle all of the curds into the prepared strainer. • Let drain for 3-5 minutes for a milky-rich cheese, 20 minutes for a thicker but still moist and spreadable consistency, or up to 2 hours for a dryer, crumbly texture (which is preferred for many baked goods like cannoli and ricotta cheesecake, for example). • Transfer the drained ricotta to an airtight container. Use the ricotta right away, or refrigerate for up to 3-4 days.

The reason that industrially made ricotta cheese tends to be subpar taste-wise is because they don’t let the ricotta drain properly on purpose to save money. Instead, they load the cheese with gums and stabilizers intended to keep the water (and thus their profits) from leaking out.

364

Soigné Bar Nuts Ingredients

Metric

US

Peanuts

345 g

12.2 oz

Cashews

345 g

12.2 oz

Brazil Nuts

345 g

12.2 oz

Hazelnuts

345 g

12.2 oz

Walnuts

345 g

12.2 oz

Pecans

345 g

12.2 oz

Whole Almonds

345 g

12.2 oz

Butter (melted)

90 g

3.2 oz

Kosher Salt

36 g

1.3 oz

Fresh Rosemary (chopped)

28 g

1 oz

Muscovato Sugar

24 g

0.8 oz

Cayenne Pepper

3g

1t

Total Weight:

2.6 kg

5 lb 11.7 oz

Procedure: • Toast the nuts at 325ºF (163ºC) until they become light golden brown. • In a large bowl, combine the melted butter, salt, rosemary, sugar, and cayenne. • Thoroughly toss the warm toasted nuts with the spiced butter. • Adjust seasoning to taste. • Store in airtight containers for up to 3 days.

365

Weights & Measures Flours

Volume

Metric

US

All-Purpose Flour

1 cup

120 g

4.2 oz

Bread Flour

1 cup

120 g

4.2 oz

Cake Flour

1 cup

120 g

4.2 oz

Pastry Flour

1 cup

106 g

3.7 oz

Whole Wheat Flour

1 cup

1 13 g

4 oz

Volume

Metric

US

Almond Flour

1 cup

96 g

3.4 oz

Buckwheat Flour

1 cup

125 g

4.4 oz

Chestnut Flour

1 cup

109 g

3.8 oz

Cocoa Powder

1 cup

92 g

3.2 oz

Coconut Flour

1 cup

93 g

3.3 oz

Cornmeal (yellow)

1 cup

156 g

5.5 oz

Cornstarch

1 cup

113 g

4 oz

Durum Flour

1 cup

125 g

4.4 oz

Hazelnut Flour

1 cup

89 g

3.1 oz

Italian-Style 00

1 cup

106 g

3.7 oz

Polenta

1 cup

163 g

5.7 oz

Potato Starch

1 cup

152 g

5.4 oz

Rice Flour (brown)

1 cup

167 g

5.9 oz

Rice Flour (white)

1 cup

142 g

5 oz

Semolina Flour

1 cup

163 g

5.7 oz

Soy Flour

1 cup

140 g

4.9 oz

Tapioca Starch

1 cup

135 g

4.8 oz

Assorted Flours

366

Sugars

Volume

Metric

US

Granulated Sugar

1 cup

200 g

7 oz

Powdered Sugar

1 cup

115 g

4.1 oz

Light Brown Sugar

1 cup

217 g

7.7 oz

Dark Brown Sugar

1 cup

239 g

8.4 oz

Demerara Sugar

1 cup

220 g

7.8 oz

Maple Sugar

1 cup

156 g

5.5 oz

Splenda® (sugar substitute)

1 cup

25 g

0.9 oz

Fats

Volume

Metric

US

Butter

1 cup

227 g

8 oz

Clarified or Brown Butter

1 cup

195 g

6.9 oz

Cocoa Butter

1 cup

256 g

9 oz

1T

14 g

0.5 oz

Lard

1 cup

227 g

8 oz

Vegetable Oil

1 cup

215 g

7.6 oz

Vegetable Shortening

1 cup

188 g

6.6 oz

Volume

Metric

US

1 Egg

each

50 g

1.7 oz

1 Egg White

each

30 g

1 oz

1 Egg Yolk

each

20 g

0.7 oz

2T

12 g

0.4 oz

Coconut Oil

Eggs (large-sized )

Egg White Powder

367

Dairy

Volume

Metric

US

Heavy Cream

1 cup

232 g

8.2 oz

Whole Milk

1 cup

242 g

8.5 oz

Milk (evaporated)

1 cup

256 g

9 oz

Milk (sweetened condensed)

1 cup

312 g

11 oz

Milk (nonfat dry)

1 cup

84 g

3 oz

Buttermilk

1 cup

242 g

8.5 oz

Cream Cheese

1 cup

227 g

8 oz

Cheese: Cheddar, Mozzarella, Swiss (grated)

1 cup

113 g

4 oz

Sour Cream

1 cup

242 g

8.5 oz

Mascarpone, Ricotta, Yogurt

1 cup

227 g

8 oz

Volume

Metric

US

Water

1 cup

236 g

8.3 oz

Lemon Juice (strained)

1 cup

250 g

8.8 oz

Orange Juice (strained)

1 cup

242 g

8.5 oz

Coconut Milk

1 cup

227 g

8 oz

Beer

1 cup

234 g

8.3 oz

Wine

1 cup

227 g

8 oz

Amaretto

1 cup

250 g

8.8 oz

Bourbon or Brandy

1 cup

225 g

7.9 oz

Cointreau or Grand Marnier

1 cup

244 g

8.6 oz

Kirshwasser

1 cup

224 g

7.9 oz

Pear Williams

1 cup

222 g

7.8 oz

Rum

1 cup

220 g

7.8 oz

Liquids

368

Syrups

Volume

Metric

US

2T

42 g

1.5 oz

Corn Syrup

1 cup

328 g

11.6 oz

Glucose Syrup

1 cup

336 g

11.9 oz

Golden Syrup

1 cup

340 g

12 oz

Honey

1 cup

336 g

11.9 oz

2T

43 g

1.5 oz

Maple Syrup

1 cup

312 g

11 oz

Molasses

1 cup

322 g

11.3 oz

Volume

Metric

US

Almonds (whole)

1 cup

142 g

5 oz

Almonds (sliced)

1 cup

86 g

3 oz

Almonds (slivered)

1 cup

227 g

8 oz

Almond Paste

1 cup

284 g

10 oz

Cashews (whole)

1 cup

113 g

4 oz

Chestnut Paste (unsweetened)

1 cup

252 g

8.9 oz

Hazelnuts (whole)

1 cup

142 g

5 oz

Hazelnut Praline Paste (50%)

1 cup

308 g

10.9 oz

Macadamia Nuts (whole)

1 cup

150 g

5.3 oz

Pecans or Walnuts (halves)

1 cup

100 g

3.5 oz

Peanuts (whole, shelled)

1 cup

142 g

5 oz

Peanut Butter

1 cup

270 g

9.5 oz

Pine Nuts

1 cup

142 g

5 oz

Pistachios (whole)

1 cup

152 g

5.4 oz

Pistachio Paste

1 cup

312 g

11 oz

Agave Syrup

Malt Syrup

Nuts

369

Miscellaneous

Volume

Metric

US

1 cup

245 g

8.6 oz

Baking Powder

1t

5g

—

Baking Soda

1t

5g

—

1 cup

50 g

1.8 oz

Caraway Seeds

2T

18 g

0.6 oz

Cherries (dried)

½ cup

71 g

2.5 oz

Chocolate Chips

1 cup

170 g

6 oz

Chocolate Chips (mini)

1 cup

140 g

5 oz

Cinnamon (ground)

1t

2g

—

Citric Acid

1t

3g

—

Citrus Zest

1t

2g

—

Coconut, sweetened (shredded)

1 cup

85 g

3 oz

Coconut (desiccated)

1 cup

113 g

4 oz

Coffee (ground)

1 cup

71 g

2.5 oz

Cream of Tartar

1t

3g

—

Espresso Powder

1T

7g

—

½ cup

71 g

2.5 oz

1t

3g

—

each

2.5 g

—

Glycerine

1t

3g

—

Guar Gum

1T

8g

—

1 cup

89 g

3.1 oz

¼ cup

36 g

1.3 oz

Pumpkin (canned)

1 cup

227 g

8 oz

Raisins

1 cup

150 g

5.3 oz

Rice Krispies®

1 cup

28 g

1 oz

Apple Sauce

Bran (dry)

Flax Seeds Gelatin (powdered) Gelatin Sheets (silver)

Oats (quick cooking) Poppyseeds

370

Miscellaneous

Volume

Metric

US

Salt (fine)

1t

6g

—

Salt (kosher)

1t

5g

—

½ cup

71 g

2.5 oz

Tapioca Granules

1T

6g

—

Tea (loose)

1t

2g

—

Vanilla or Almond Extract

1t

5g

—

Xanthan Gum

1T

5g

—

Yeast (instant or active dry)

2t

7g

—

Sesame Seeds

Yeast Substitution Chart Percentage

Example

100%

284 g (10 oz)

Active Dry Yeast

50%

142 g (5 oz)

Instant Dry Yeast

40%

114 g (4 oz)

Type of Yeast Fresh Yeast

Citrus Math Citrus (medium-sized)

Juice (strained)

Zest

1 Lime

28 g (1 oz)

3 g (1 ½ t)

1 Lemon

42 g (1.5 oz)

4 g (2 t)

1 Orange

98 g (3.5 oz)

10 g (1 T)

1 Grapefruit

123 g (4.4 oz)

13 g (1 T, 1 t)

When a recipe calls for the juice or zest of citrus, this guide gives you the approximate amount of fruit you’ll need.

371

Glossary Acetate: A flexible, clear plastic sheet, roll, or strip in varying degrees of thickness that is used as a smooth, nonstick surface in cake and chocolate work. Active dry yeast: Yeast that has been dehydrated and packed airtight to extend its viability. When mixed with a warm liquid, the cells once again become active. Active dry yeast is available in two forms, regular and quick rising, of which the latter takes about half as long to leaven bread. Agar Agar: Produced from dried seaweed, agar is a gelling agent widely used in Asia for a wide variety of products. Agar can be substituted for gelatin, but has stronger setting properties so less of it is required. Agave: Part of the succulent family that grows in the southwestern United States, Mexico, and Central America, agave has a sweet, mild flavor when baked or made into a syrup. Certain varieties are used in making the alcoholic beverages mescal, pulque, and tequila. Albumen: The protein portion of an egg white. Almond flour: Finely ground blanched almonds. Appareil: A French word used to describe a mixture, filling, or ingredients for preparing food. Aquafaba: The leftover liquid from cooked (canned) chickpeas. Due to its ability to mimic the properties of egg whites, aquafaba can be used as a replacement for them in meringues. Autolyse: In bread making, to allow a brief (usually 20 minutes) resting period for a mixture of flour and water. During this time, the proteins hydrate and bond, which increases the volume of the dough and reduces oxidation. Bain-marie: The French culinary term for a double boiler or water bath. Also used to describe a metal container that is filled with hot water and used to keep food hot during service, or the process of placing pans or ramekins filled with a product (such as a custard) into a larger pan of water during baking to ensure even cooking and retention of moisture. Baker’s percentage: A mathematical system used by bakers to determine bread formulas. Flour is 100% and all remaining ingredients are calculated as percentage of the weight of the flour. This is a simple method for scaling a recipe up or down as desired. Also called baker’s math. Baking powder: A chemical leavener containing a combination of baking soda, an acid (such as cream of tartar), and a moisture absorber (such as cornstarch). When mixed with liquid, baking powder releases carbon dioxide gas bubbles that causes baked goods to rise. The most common variety is double acting, which releases some gas when it becomes wet and the rest when it becomes exposed heat.

372

Baking soda: Also known as “bicarbonate of soda,” baking soda is used as a leavener in baked goods. When combined with an acidic ingredient (such as buttermilk, yogurt, molasses, or lemon juice), it produces carbon dioxide gas bubbles, thereby causing baked goods to rise. Because it reacts immediately when moistened, baked goods utilizing baking soda should always be placed in the oven immediately. Bâtard: In bread baking, bâtard or torpedo loaf refers to a loaf of bread that is shaped larger and wider than a traditional baguette. Beurre: The French word for butter. Beurre noisette: The French term for brown butter, referring to butter cooked until the milk solids brown and the butter becomes a light brown color with a nutty aroma. Beignet: A traditional New Orleans yeast pastry that is deep-fried and served hot with a generous dusting of powdered sugar. The name comes from the French word for fritter. Biscuit: The French term for many types of sponge cake, not to be confused with the American biscuit or cookie. Biscuit a la cuillère: Ladyfinger. Blanch: To quickly immerse a product, usually fruit or vegetable, into boiling water to soften it slightly and then immerse it in very cold or ice water to stop the cooking process. Blind bake: To precook a pastry shell prior to filling. Often used for pies or tarts whose fillings either have been precooked or do not require further baking. Bloom: A unit of measure indicating the gelling quality of gelatin. Also referred to in chocolate when grayish streaks and blotches appear on the surface of chocolate. There are two types of bloom associated with chocolate: fat bloom and sugar bloom. Fat bloom is a result of cocoa butter forming crystals on the chocolate, usually caused by the chocolate being stored in too warm of an environment. Sugar bloom is a result of the chocolate being exposed to humidity or moisture. Blooming: The process of soaking gelatin sheets or powder in a cold water-based liquid. Blooming allows the solid gelatin particles to absorb enough moisture so that they fully dissolve when incorporated in a warm liquid. Bonbon: A small confection or candy usually associated with chocolate. Buckwheat: A native of Russia, the seeds of this plant are used to make buckwheat flour, which has an assertive flavor and is often used to make pancakes, blinis, and as an addition to some baked goods.

373

Buttermilk: Traditionally, buttermilk was simply the liquid left over after churning butter. Today, commercially produced buttermilk is essentially cultured nonfat or low-fat milk. Calvados: A dry apple brandy made in Calvados in the Normandy region of northern France. Caramelization: Chemical reactions in sugars caused by the application of heat. Any food containing sugars can be caramelized, which affects its coloring and flavor. Caraway seed: These aromatic seeds come from an herb in the parsley family. They have a nutty, delicate anise flavor and are widely used in German, Austrian, and Hungarian cuisine. Cassis: A European black currant. Chalazae: The two ropey strands of egg white that anchor the yolk in the center of the egg. They are neither imperfections nor early embryos. The term comes from the Greek word for small knot. Eggs with prominent chalazae are fresh. Chalazae do not interfere with cooking or whipping the egg white and do not need to be removed, although it is customary to strain them from a stirred or baked custard. Cheesecloth: A lightweight natural cotton cloth that won’t fall apart when wet and will not import any flavor to the food it touches. Cheesecloth has many culinary uses, including straining liquids (such as yogurt or cheese) and making sachets. Chemical leavening: A chemical agent, most often baking soda or baking powder, used to make a baked product rise. Citric acid: A white powder extracted from the juice of citrus and other acidic fruits. It is also produced by the fermentation of glucose. Citric acid has a strong, tart taste and is used as a flavoring agent for foods and beverages. CMC gum: Carboxymethyl cellulose (CMC) gum is a synthetic cellulose gum used in many foods as a thickener. Adding it to sugar paste causes the paste to retain moisture. Cold-plate test: A simple method for quickly testing the viscosity of jams or sauces by dropping a small amount of the product onto an extremely cold plate. Compressed fresh yeast: Available in tiny cakes in supermarkets, or as larger blocks commercially. It is moist and extremely perishable, so it must be refrigerated and used within a week or two, or by the date indicated on package. This yeast can be frozen, but should be defrosted at room temperature and used immediately. Convection oven: An oven equipped with a fan that provides continuous circulation of hot air around the food, thereby cooking it up to 25% faster. Cornet: A French term for a cone made from parchment paper with a small hole cut at the end; used to decorate or write on iced surfaces, plates, or showpieces.

374

Coupe: A dessert of ice creams, sorbets, and fruit served in a glass of the same name. It can also include chocolate or caramel sauce, whipped cream, nuts or other component included to provide textural contrast. In America, a coupe might be called a sundae. Couverture: High-quality chocolate with at least 32% cocoa butter, generally used for tempering, but can be used for any chocolate application. Creaming: The mixing together of fat and sugar until light and fluffy. Creaming is often the first step in making a dough or cake batter and is followed by the addition of eggs. Crème chiboust: A pastry cream lightened with Italian meringue and stabilized with gelatin. Crème fraîche: A matured, tangy, and thickened heavy cream containing 46-48% butterfat. It has a velvety rich texture and is an ideal addition to sauces and soups because it can be boiled without curdling. Delicious served alongside fruit or other desserts such as warm cobblers and pies. Crème mousseline: A type of buttercream made by beating pastry cream into a large quantity of unsalted butter. Also known as German buttercream. Crimp: Pinching together a pastry (usually pie) crust rim to seal a top and bottom crust together or to add a decorative touch. This is often done with the fingers or a tool called a pastry crimper. Crumb: The interior texture of a baked pastry product or bread. Crystallization: The process whereby sugar molecules join together into granules. Custard: A type of thickened pastry product made by the coagulation of egg protein in a liquid. Dacquoise: A baked meringue disk or cake with layers of whipped cream or buttercream. Can also be used as a dessert component in cakes, entremets, or plated desserts. Dobos torte: A rich torte made by stacking 5-7 extra-thin layers of sponge cake with chocolate buttercream and finished with a layer of caramel glazed cake on top. This famous torte was invented by Hungarian pastry chef József C. Dobos in 1884. Eau de Vie: French for spirits, literally “water of life.” A clear, colorless fruit brandy that is produced by means of fermentation and double distillation. Emulsion: A smooth homogenous mixture that results from combining two or more liquids that do not readily mix, such as oil and water. En croute: Used to describe food that has been wrapped in a pastry covering and baked. Enrobe: To entirely cover a pastry or confection in chocolate, fondant, icing, or sugar. Entremet: An elaborate multi-layered chilled mousse cake.

375

Evaporated milk: Canned, unsweetened homogenized milk from which 60% of the water has been removed. It is used to enrich custards or add a creamy texture to dishes. It has a slightly caramelized, “canned” flavor that is often not appreciated when tasted by itself. Fermentation: The process by which yeast converts sugars to alcohol and carbon dioxide. Also, the time allowed for dough to develop before it is shaped, proofed, and baked. Frangipane: An almond custard filling. Can be made with either almond flour or almond paste. Gâteau: The French word for cake. Gelatin: A thickening agent that is odorless, tasteless, and colorless. Extracted from animal bones and connective tissues, it becomes a jelly when dissolved in warm liquid and allowed to cool. Much of the commercial gelatin today is a by-product of pig skin and is available in either powder form or sheets. Gianduja: Gianduja or gianduia is a sweet chocolate containing about 30% hazelnut paste. Invented in Turin, Italy. Glucose syrup: A thick, clear syrup that controls the formation of sugar crystals. In addition to its anti-crystallization properties, it’s used in various food products as a thickener, sweetener and humectant. Gluten: The primary protein found in flour, and the elastic substance that gives a baked item its texture. Grenadine: A sweet, deep red, pomegranate-flavored syrup used to color and flavor drinks and desserts. Gum paste: Also known as sugar paste, it is an edible paste used in cake decorating typically to make flowers, leaves, and other ornamental decorations. Gum tragacanth: Used as a thickener, emulsifier, and stabilizer, gum tragacanth is a natural gum derived from an Asian shrub. Gum tragacanth is often mixed into sugar paste to help it dry into a clear yet porcelain-like hardness. Guar gum: A gummy substance extracted from guar beans that has thickening and stabilizing properties used in commercial food processing. Guar gum is typically available as a free-flowing, off-white powder. High-ratio method: Refers to cakes with a high ratio of sugar to flour. The high amount of sugar allows flour to be worked further than usual with minimal gluten development, which produces a cake with a very tender crumb. Hygroscopic: Absorbing or attracting moisture from the air.

376

Icing fondant: Used as both icing and candy, icing fondant is a simple sugar-water-acid mixture cooked to soft-ball stage. After cooling, the mixture is beaten and kneaded until pliable. Heating fondant makes it soft enough to be used as an icing to coat Napoleons, eclairs, and cakes. Food coloring and flavoring can be added to improve the visual appeal and flavor. Invert sugar: A sucrose syrup that has been broken into glucose and fructose, a process that helps retain moisture and prevent crystallization. Lamination: Rolling and folding dough and butter in layers that will form flaky pastry when baked. Lebkuchen: A traditional Christmas cookie from Nuremberg, Germany made with honey, spices, almonds, and citrus peel. Macerate: To soak an item in liquid to soften it and infuse it with flavor. Maillard reaction: The Maillard reaction is a chemical reaction between proteins and sugars that gives browned food its distinctive flavor. Seared meats, cookies, cakes, breads, and many other foods undergo this reaction. Named for Louis-Camille Maillard, a French biochemist. Marzipan: A sweet, pliable mixture of almond paste, sugar and, sometimes, egg whites. It is often tinted with food coloring and molded into a variety of shapes such as fruits, vegetables, figurines, ribbons, bows, and flowers. Marzipan can also be rolled thinly and used to cover cakes. Matcha: Matcha is finely ground powder of specially grown and processed green tea leaves. Mille-feuille: The French term meaning “a thousand layers” that refers to the strips of baked puff pastry layered with pastry cream, whipped cream, or other sweet or savory fillings. Mise en place: A French term meaning “everything put in its place,” used to describe a cook’s systematic preparation and organization of all ingredients and tools necessary before beginning a given recipe. Mousse: The French word for foam or froth, a mousse is a light, creamy preparation made with an egg base, whipped cream, chocolate and/or fruit puree, and often times gelatin. Can also be savory. Nappage: In pastry making, an apricot or crystal glaze used to coat tarts, pastries, or other desserts to seal in moisture and add sheen. Nappant: For sauces, just thick enough to coat the back of as spoon. Pain: The French word for bread. Pastry cream powder: An alternative to cornstarch, it is used as a thickener for pastry cream. It consists of cornstarch, vanilla flavoring and, occasionally, yellow food coloring to ensure brightness of the finished pastry cream.

377

Pâte: The French word for a paste, pastry, dough, or batter. Pâte à bombe: A French custard base made from pouring soft-ball sugar over whipping eggs and/or yolks. Once the sugar is completely incorporated, the mixture is whipped until it has cooled and is light and airy. Pâte à glacer: A coating chocolate thinned with vegetable oil so it can be used to glaze cakes, fruits, or other pastries. Pâte de fruit: A French term for a traditional French confectionary or fruit jelly tossed in sugar. Pectin: Present in various fruits and vegetables, this natural, water-soluble substance is used for its thickening properties in the preparation of jams, jellies, glazes, and other products. It’s available in two forms, liquid and dry. Usually made from apples and/or citrus. Praline paste: A thick paste made from ground caramelized almonds, hazelnuts and sugar. Proofing: The fermentation time given to bread doughs to allow the leavening action of the yeast to fully develop before baking. Quark: A soft, unripened cow’s milk cheese with a characteristic tang similar to sour cream. Quick bread: Bread that doesn’t require kneading or proofing because the leavening in quick breads is baking powder and/or baking soda, which naturally starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Ramekins: Individual baking dishes commonly used for baking custards or soufflés. They are decorative enough for service. Rolled fondant: A fondant icing that is malleable enough to be rolled like a dough. Used as a smooth covering for fancy cakes such as wedding cakes. Roulade: The French word for roll, generally used to describe a thin sheet cake (or other similarly thin product) that is filled and rolled into a log shape. Also used in savory preparations. Royal icing: A glossy white icing made from powdered sugar, egg whites, and a touch of acid (such as white vinegar or lemon juice). It hardens when dry, making it a favorite for durable decorations (such as flowers and leaves), flooding applications on cookies, and decorative writing. Royal icing is often tinted with food coloring. Sabayon: A foamy, stirred sauce-like custard made by whisking eggs, sugar and, classically, wine over a water bath until thickened. Gelatin is sometimes added to the base, followed by whipped cream.

378

Scald: To heat a liquid just below its boiling point. Score: To make shallow cuts on the surface of an item to be baked, either for decoration or to allow steam to escape during baking. Short dough: A dough with a high percentage of fat to flour. Slurry: A thick liquid made by whisking any of several starches (commonly cornstarch) into cold liquid until dissolved. It is then used to thicken sauces or gravies. Straight dough: A simple yeast dough where all ingredients are mixed until a smooth, even dough is created. Sucré: The French word for sweetened or sugared. Sucrose: Regular granulated sugar. Sweetened condensed milk: A mixture of cow’s milk and sugar, 40-45% of which is sugar. The mixture is heated until 60% of the water evaporates. Sweetened condensed milk is a very thick, sweet product, which, when canned, can last for a year or more without refrigeration if not opened. Once opened, store in an airtight container, refrigerate, and use within 1- 2 weeks. Tempering: A technique by which chocolate is stabilized through a melting-and-cooling process, making it glossier and more malleable. Commercially available chocolate is already tempered, but this condition changes when the chocolate is melted. Chocolate tempering isn’t necessary for most recipes, but it is done when the chocolate is to be used for chocolate confections and decorations. Tempered chocolate is shiny and has a higher melting point, snap, and smooth mouth feel. Titanium dioxide: A white and naturally occurring mineral that is mined from the earth, processed and refined, and added to a variety of foods, as well as other consumer products. It is used to enhance the color and sheen of certain foods and is a key ingredient that makes white mirror glaze exceptionally white. Trimoline: A commercially prepared invert sugar paste that helps retain moisture and inhibits crystallization in cooked products. Trimoline is about 25% sweeter than regular granulated sugar. Xanthan gum: Produced from the fermentation of corn sugar, xanthan gum is used as a thickener, emulsifier, and stabilizer in foods such as dairy products, salad dressings, sauces, and gluten-free baking. Yeast: A single-celled organism that, when placed in the proper environment, will grow and multiply, producing carbon dioxide to leaven baked goods. There are many types of yeast, including active dry, instant active dry, compressed fresh, SAF, Brewer’s, and wild yeast.

379

Index Bread Pudding Custard, 250

A

B

Agar Agar, Fruit Puree Fluid Gel, 174 Vegan Coconut Panna Cotta, 304

Bacon, Bacon Foam - iSi, 185 Bacon-Pecan Blondies, 82 Beer Batter Hush Puppies, 352 Tarte Flambée, 360

Almond(s), Acorn Financier, 23 Brandy Apricot-Almond Biscotti, 66 Chinese Almond Cookies, 53 Chocolate Dacquoise, 18 Gianduja, 212 Gluten-Free Chestnut Sheet Cake, 282 Gluten-Free Chewy Granola Bars, 290 High-Ratio White Cake, 30 Kugelhoph, 228 Lebkuchen, 74 Manchego-Almond Crackers, 345 Marjolaine, 232 Nougatine, 312 Old World Linzer Dough, 246 Queen of Sheba, 238 Rochers, 214 Soigné Bar Nuts, 365 Vegan Berry Muffins, 297 Vegan Gluten-Free Chocolate Chip Cookies, 301 Vegan Gluten-Free Chocolate Fudgy Brownies, 302 Almond Paste, Almond Tuile Batter, 63 Gianduja, 212 Marzipan, 313 Amaretto, Amaretto Custard Foam - iSi, 184 Coffee Cream - iSi, 190 Queen of Sheba, 238 Apple, Apple Butter, 276 Apple Cider Sorbet, 144 Apple Compote. 269 Apple Soup, 194 Concord Grape Jelly, 268 Green Apple Sorbet, 153 Individual Carrot Cakes, 22 Tarte Tatin, 243 Vegan Berry Muffins, 297 Apple Cider, Apple Butter, 276 Apple Cider Caramel Sauce, 177 Apple Cider Sorbet, 144 Apple Soup, 194 Gingerbread Cake Doughnuts, 44 Lebkuchen, 74 Apricot(s), Apricot Ice Cream, 106 Apricot Jam, 260 Apricot-Pistachio Caramels, 221 Apricot Sorbet, 145 Brandy Apricot-Almond Biscotti, 66 Gluten-Free Chewy Granola Bars, 290 Mandarin Orange Sorbet, 158

Bagels, Sourdough Bagels, 340 Baklava, 252 Banana(s), Banana Cake, 12 Banana-Chocolate Chip Loaf Cake, 13 Banana Foam - iSi, 186 Banana Ice Cream, 107 Banana-Maple Compote with Curry, 270 Banana Sorbet, 146 Bavarian(s), Bourbon Bavarian Cream, 86 Coffee Bavarian Cream, 85 Stout Bavarian Cream, 87 Vanilla Bavarian Cream, 84 Beer, Beer Batter Hush Puppies, 352 Buckwheat Blini, 350 Ginger-Stout Spice Cake, 28 Maple-Stout Ice Cream, 125 Pub Cheese Spread, 361 Stout Bavarian Cream, 87 Stout Ice Cream, 136 Biscotti, Brandy Apricot-Almond Biscotti, 66 Hazelnut Biscotti, 68 Biscuits, Gluten-Free Buttermilk Biscuits, 295 Herb & Cheese Biscuits, 331 Blondie(s), 82 Bonbon Ganache Fillings, Caramel-White Chocolate Bonbon Ganache, 204 Chocolate-Cassis Bonbon Ganache, 205 Creamsicle Bonbon Ganache, 202 Kalamansi Bonbon Ganache, 206 Macadamia Nut Bonbon Ganache, 207 Pumpkin-Caramel Bonbon Ganache, 208 Bourbon, Bourbon Bavarian Cream, 86 Bourbon Pecan Cookies, 70 Butterscotch Candy, 216 Butterscotch Sauce, 175 Caramel-Pecan Cheesecake, 14 Eggnog Panna Cotta, 88 Maple-Pecan Bourbon Balls, 71 Pecan Sticky Buns, 336 Pumpkin-Caramel Bonbon Ganache, 208 Brazil Nuts, Soigné Bar Nuts, 365

380

Bread(s), Bread Sticks, 344 Bialys, 322 Challah, 324 Garlic Bread, 327 Hamburger Buns, 330 Harvest Grain Bread, 328 Honey-Oat Pain de Mie, 332 Orange Cinnamon Swirl Bread, 334 Pecan Sticky Buns, 336 Sourdough Bagels, 340 Sweet Potato Brioche, 341 Three-Cheese Semolina Bread, 342 White Sandwich Bread, 343 Brownie(s) Angry Chocolate Brownies, 81 Milk Chocolate Brownies, 80 Valrhona Chocolate Brownie Cookies, 79 Vegan Gluten-Free Chocolate Fudgy Brownies, 302 Buttermilk, Buckwheat Blini, 350 Buttermilk Pancakes, 257 Gluten-Free Buttermilk Biscuits, 295 Herb & Cheese Biscuits, 331 Red Velvet Cupcakes, 48 Savoy Scones, 338 Sour Cream Sauce, 180

C Cake(s), Angel Food Cake, 226 Banana Cake, 12 Banana-Chocolate Chip Loaf Cake, 13 Cake Doughnuts, Chocolate, 42 Cake Doughnuts, Gingerbread, 44 Cake Doughnuts, Old-Fashioned, 46 Cheesecake, Caramel-Pecan, 14 Cheesecake, Chocolate,16 Cheesecake, Molded, 17 Chiffon Cake, Black Sesame, 19 Chiffon Cake, Coconut, 20 Chiffon Cake, Gluten-Free Chocolate, 284 Chocolate Dacquoise, 18 Dobos Sponge Cake, 227 Financier, Acorn, 23 Financier, Coconut, 24 Financier, Hazelnut, 25 Financier, Walnut, 26 Ginger-Stout Spice Cake, 28 Gluten-Free Genoise, 283 High Ratio Chocolate Cake, 31 High Ratio White Cake, 30 Hummingbird Cake, 32 Individual Carrot Cakes, 22 Lemon-Ginger Pound Cake, 34 Marjolaine, 232 Queen of Sheba Cake, 238 Sachertorte Sponge, 230 Sheet Cake, Gluten-Free Chestnut, 282 Sheet Cake, Hazelnut, 38

Sheet Cake, Milk Chocolate, 39 Vegan Chocolate Cake, 299 Vegan Vanilla Cake, 298 Whipped Cream Cake, 36 Whoopie Pies, 40 Candies/Confections, Apricot-Pistachio Caramels, 221 Butterscotch Candy, 216 Candied Chestnuts, 277 Candied Pecans, 217 Cherry Cordial Filling, 209 Chocolate Fudge, 223 Gianduja, 212 Licorice Candy, 218 Louisiana Pralines, 245 Marshmallows with Egg Whites, 215 Peanut Butter Nougat, 211 Peppermint Patties, 213 Rochers, 214 Soft Ginger Caramels, 222 Vegan Marshmallow Fluff, 305 Cannoli, 254 Caramel, Bonbon Ganache, Caramel-White Chocolate, 204 Bonbon Ganache, Pumpkin-Caramel, 208 Caramel-Pecan Cheesecake, 14 Caramel Popcorn, 220 Caramel Sauce, Apple Cider, 177 Caramel Sauce, Milk Chocolate, 178 Caramel Sauce, Orange, 179 Caramels, Apricot-Pistachio, 221 Caramels, Soft Ginger, 222 Crème Caramel, 249 Nougatine, 312 Cashews, Soigné Bar Nuts, 365 Challah, 324 Champagne, Champagne-Vanilla Sorbet, 151 Elderflower Soup, 195 Cheese, Brie Cheese Ice Cream, 110 Cheese Straws, 362 Cream Cheese Foam – iSi, 188 Cream Cheese Mousse, 101 French Onion Soufflé, 358 Goat Cheese Panna Cotta, 89 Gougères, 357 Herb & Cheese Biscuits, 331 Manchego-Almond Crackers, 345 Mascarpone Cheese, 363 Pub Cheese Spread, 361 Ricotta Cheese, 364 Three-Cheese Semolina Bread, 342 Cheesecake, Caramel-Pecan Cheesecake, 14 Chocolate Cheesecake, 16 Molded Cheesecake, 17

Cherry, Cherry Compote, 271 Cherry Cordials Filling, 209 Chestnuts, Candied Chestnuts, 277 Gluten-Free Chestnut Sheet Cake, 282 Chestnut Ice Cream, 114 Chocolate, See Bonbon Ganache Fillings Angry Chocolate Brownies, 81 Banana-Chocolate Chip Loaf Cake, 13 Black & Shiny Chocolate Sauce, 172 Black & White Cookies, 50 Chocolate Branches, 210 Chocolate Cake Doughnuts, 42 Chocolate Cheesecake, 16 Chocolate Dacquoise, 18 Chocolate Foam - iSi, 187 Chocolate Fudge, 223 Chocolate Pecan Pie Filling, 95 Chocolate “Salami” Cookies, 57 Chocolate & Vanilla Sandwich Cookies, 58 Dulcey Ice Cream, 117 Gianduja, 212 Gluten-Free Chocolate Cupcakes, 286 Gluten-Free Chocolate “Soil”, 288 Gluten-Free Molten Chocolate Cake, 287 High Ratio Chocolate Cake, 31 Marjolaine, 232 Modeling Chocolate, Dark, 310 Modeling Chocolate, Milk or White, 311 Milk Chocolate Brownies, 80 Milk Chocolate Caramel Sauce, 178 Milk Chocolate Ice Cream, 126 Milk Chocolate Sheet Cake, 39 Queen of Sheba, 238 Rochers, 214 Sachertorte Sponge, 230 Valrhona Chocolate Brownie Cookies, 79 Vegan Chocolate Cake, 299 Vegan Chocolate Ganache, 300 Vegan Gluten-Free Chocolate Chip Cookies, 301 Vegan Gluten-Free Chocolate Fudgy Brownies, 302 White Chocolate Ice Cream, 140 White Chocolate-Rhubarb Ice Cream, 141 Whoopie Pies, 40 Coconut, Coconut Chiffon Cake, 20 Coconut Financier, 24 Coconut Ice Cream, 115 Coconut Sorbet, 162 Coconut Tapioca Pudding, 97 Individual Carrot Cakes, 22 Kitchen Sink Cookies, 54 Vegan Butter Spread, 306 Vegan Coconut Panna Cotta, 304 Vegan Gluten-Free Chocolate Chip Cookies, 301 Coffee, Coffee Bavarian Cream, 85 Coffee-Cardamom Ice Cream, 116 Coffee Cream - iSi, 190 Coffee Crème Anglaise, 181

381

Compote(s), Apple Compote, 269 Banana-Maple Compote with Curry, 270 Cherry Compote, 271 Fresh Blueberry Compote, 272 Orange-Cranberry Compote, 274 Prune Compote, 275 Cookies, Black & White Cookies, 50 Bourbon-Pecan Cookies, 70 Cat’s Tongues, 62 Chinese Almond Cookies, 53 Chocolate & Vanilla Sandwich Cookies, 58 Chocolate “Salami” Cookies, 57 Cigarette Cookies, 65 English Shortbread Cookies, 52 Glazed Candied Ginger Cookies, 72 Gluten-Free Rosemary-Cornmeal Sablé Cookies, 293 Gluten-Free Peanut Butter Cookies, 292 Kitchen Sink Cookies, 54 Lebkuchen, 73 Lemon Sandwich Cookies, 59 Linzer Cookies, 60 Lunette Cookies, 61 Maple-Pecan Bourbon Balls, 71 Pfeffernüsse, 75 Pizzelle Batter, 64 Russian Tea Cakes, 77 Tahini-Miso Cookies, 56 Valrhona Chocolate Brownie Cookies, 79 Vegan Gluten-Free Chocolate Chip Cookies, 301 Cornmeal, Beer Batter Hush Puppies, 352 Deep-Dish Pizza Dough, 326 Gluten-Free Rosemary-Cornmeal Sablé Cookies, 293 Harvest Grain Bread, 328 Crackers, Bread Sticks, 344 Manchego-Almond Crackers, 345 Saltine Crackers, 346 Whole Wheat Butter Crackers, 348 Cranberry, Gluten-Free Chewy Granola Bars, 290 Orange-Cranberry Compote, 274 Creams, Coffee Cream - iSi, 190 Lemon Verbena Whipped Cream, 98 Malt Whipped Cream, 99 Maple Pastry Cream, 93 Peanut Butter Cream - iSi, 191 Spiced Pumpkin Pastry Cream, 94 Whipped Cream - iSi, 192 Yogurt Cream - iSi, 193 Crème Anglaise, Coffee Crème Anglaise, 181 Pistachio Crème Anglaise, 182 Vanilla Crème Anglaise, 183

Crème Brûlée, Green Tea Crème Brûlée, 103 Maple Crème Brûlée, 104 Crème Chantilly, Lemon Verbena Whipped Cream, 98 Malt Whipped Cream, 99 Marjolaine, 232 Whipped Cream - iSi, 192 Crêpe Batter Buckwheat Crêpe Batter, 351 Cupcakes, Gluten-Free Chocolate Cupcakes, 286 Red Velvet Cupcakes, 48 Custards, Bread Pudding Custard, 250 Crema Catalana, 248 Crème Brûlée, Green Tea, 103 Crème Brûlée, Maple, 104 Crème Caramel, 349 Muscat-Elderflower Sabayon, 100 Panna Cotta, Eggnog, 88 Panna Cotta, Goat Cheese, 89 Panna Cotta, Sweet Potato, 90 Panna Cotta, Tres Leche, 91 Panna Cotta, Vegan Coconut, 304 Tapioca Pudding, Coconut, 97 Tapioca Pudding, Vanilla, 251

D Dacquoise, Chocolate Dacquoise, 18 Marjolaine, 232 Dough(s), Deep Dish Pizza Dough, 326 Fresh Egg Pasta Dough, 353 Gluten-Free Pizza Dough, 296 Old World Linzer Dough, 246 Pierogi Dough, 354 Doughnuts, Beignets, 244 Chocolate Cake Doughnuts, 42 Gingerbread Cake Doughnuts, 44 Old-Fashioned Cake Doughnuts, 46

F Fig(s), Fig Jam, 262 Financier, Acorn Financier, 23 Coconut Financier, 24 Hazelnut Financier, 25 Walnut Financier, 26 Foam(s), Amaretto Custard Foam - iSi, 184 Bacon Foam - iSi, 185 Banana Foam - iSi, 186 Coffee Cream - iSi, 190 Chocolate Foam - iSi, 187 Cream Cheese Foam - iSi, 188 Honey-Lemon Foam - iSi, 189

Peanut Butter Cream - iSi, 191 Whipped Cream - iSi, 192 Yogurt Cream - iSi, 193

G Gianduja, Chocolate Branches, 210 Gianduja, 212 Ginger, Fresh, Ginger Ice Cream, 118 Ginger-Stout Spice Cake, 28 Lemon-Ginger Pound Cake, 34 Pear-Ginger Sorbet, 163 Soft Ginger Caramels, 222 Turmeric Ice Cream, 138

Honey, Honey-Lemon Foam - iSi, 189 Honey-Masala Ice Cream, 120 Honey-Nut Baklava, 252 Honey-Oat Pain de Mie, 332 Honey-Thyme Ice Cream, 119 Lebkuchen, 73 Pfeffernüsse, 75

I

Gluten-Free, Gluten-Free Buttermilk Biscuits, 295 Gluten-Free Chestnut Sheet Cake, 282 Gluten-Free Chewy Granola Bars, 290 Gluten-Free Chocolate Chiffon Cake, 284 Gluten-Free Chocolate Cupcakes, 286 Gluten-Free Chocolate “Soil”, 288 Gluten-Free Genoise, 283 Gluten-Free Lemon Scones, 294 Gluten-Free Molten Chocolate Cake, 287 Gluten-Free Peanut Butter Cookies, 292 Gluten-Free Pizza Dough, 296 Gluten-Free Rosemary-Cornmeal Sablé Cookies, 293 Gluten-Free Streusel, 289 Vegan Gluten-Free Chocolate Chip Cookies, 301 Vegan Gluten-Free Chocolate Fudgy Brownies, 302

Ice Cream(s), Apricot Ice Cream, 106 Banana Ice Cream, 107 Black Truffle Ice Cream, 108 Brie Cheese Ice Cream, 110 Brown Butter Ice Cream, 111 Butter Popcorn Ice Cream, 112 Chestnut Ice Cream, 114 Coconut Ice Cream, 115 Coffee-Cardamom Ice Cream, 116 Dulcey Ice Cream, 117 Ginger Ice Cream, 118 Honey-Masala Ice Cream, 120 Honey-Thyme Ice Cream, 119 Lemon Ice Cream, 122 Mango Ice Cream, 123 Maple Ice Cream, 124 Maple-Stout Ice Cream, 125 Milk Chocolate Ice Cream, 126 Mint Ice Cream, 127 Paris Tea Ice Cream, 128 Passion Fruit Ice Cream, 129 Peach Ice Cream, 130 Peanut Butter Ice Cream, 131 Raspberry Ice Cream, 132 Red Wine Ice Cream, 133 Rum Ice Cream, 134 Sour Cream Ice Cream, 135 Stout Ice Cream, 136 Sweet Corn-Mascarpone Ice Cream, 137 Turmeric Ice Cream, 138 Vanilla Frozen Yogurt, 142 White Chocolate Ice Cream, 140 White Chocolate-Rhubarb Ice Cream, 141

Grape(s), Concord Grape Jelly, 268

J

Glaze(s), Black & White Cookies, 50 Chocolate Cake Doughnuts, 42 Gingerbread Cake Doughnuts, 44 Glazed Candied Ginger Cookies, 72 Lebkuchen, 73 Marjolaine, 232 Pfeffernüsse, 75 Queen of Sheba, 238 White Mirror Glaze, 320

Grapefruit, Pink Grapefruit Sorbet, 165 Guava, Guava Sorbet, 154 Passion-Guava Tart Filling, 96 Gum Paste, 315

H Hazelnut(s), Chocolate Branches, 210 Gianduja, 212 Hazelnut Biscotti, 68 Hazelnut Financier, 25 Hazelnut Sheet Cake, 38 Marjolaine, 232 Old World Linzer Dough, 246 Soigné Bar Nuts, 365

382

Jam, Apricot Jam, 260 Blueberry Jam, 261 Concord Grape Jelly, 268 Fig Jam, 262 Huckleberry Jam, 263 Peach Jam, 264 Raspberry Jam, 265 Rhubarb Jam, 266 Strawberry Jam, 267

L Lemon, Gluten-Free Lemon Scones, 294 Honey-Lemon Foam - iSi, 189 Lemon Bars, 256 Lemon-Ginger Pound Cake, 34 Lemon Ice Cream, 122 Lemon Sandwich Cookies, 59 Limoncello Sorbet, 156

Lime, Mojito Sorbet, 159 Lychee, Lychee Sorbet, 151 Lychee-Watermelon Soup, 197

M Macadamia Nut(s), Macadamia Nut Bonbon Ganache, 207 Malt, Malt Whipped Cream, 99 Mandarin Orange, Kalamansi Soup, 196 Mandarin Orange Sorbet, 158 Mango, Kalamansi Soup, 196 Mango Ice Cream, 123 Tropical Fruit Salsa, 279 Maple, Banana-Maple Compote with Curry, 270 Maple Crème Brûlée, 104 Maple Ice Cream, 124 Maple Pastry Cream, 93 Maple-Pecan Bourbon Balls, 71 Maple-Stout Ice Cream, 125 Vegan Gluten-Free Chocolate Fudgy Brownies, 302 Mascarpone, Mascarpone Cheese, 363 Sweet Corn-Mascarpone Ice Cream, 137 Milk Chocolate, Bacon-Pecan Blondies, 82 Milk Chocolate Brownies, 80 Milk Chocolate Caramel Sauce, 178 Milk Chocolate Ice Cream, 126 Milk or White Modeling Chocolate, 311 Milk Chocolate Sheet Cake, 39 Mint, Mint Ice Cream, 127 Mojito Sorbet, 159 Peppermint Patties, 213 Molasses, Gingerbread Cake Doughnuts, 44 Ginger-Stout Spice Cake, 28 Glazed Candied Ginger Cookies,72 Licorice Candy, 218 Mousse(s), Cream Cheese Mousse, 101 Green Tea Mousse, 102 Muffins, Vegan Berry Muffins, 297

N

O Oats, Gluten-Free Chewy Granola Bars, 290 Harvest Grain Bread, 328 Honey-Oat Pain de Mie, 332 Kitchen Sink Cookies, 54 Olive Oil, Challah, 324 Deep-Dish Pizza Dough, 326 Fresh Egg Pasta Dough, 353 Gluten-Free Pizza Dough, 296 Red Onion Marmalade, 280 Three-Cheese Semolina Bread, 342 Vegan Butter Spread, 306 Whole Wheat Butter Crackers, 348 Orange, Baba au Rhum, 240 Blood Orange Sorbet, 149 Burnt Orange Sauce, 170 Creamsicle Bonbon Ganache, 202 Elderflower Soup, 195 Gluten-Free Streusel, Orange Variation, 289 Lebkuchen, 73 Mandarin Orange Sorbet, 158 Orange Caramel Sauce, 179 Orange Cinnamon Swirl Bread, 334 Orange-Cranberry Compote, 274 Passion Fruit Sorbet, 161 Pecan Sticky Buns, 336 Plum Soup, 198 Rhubarb Soup, 200 Rhubarb Jam, 266 Rhubarb Sorbet, 166 Rochers, 214 Sour Cream Sauce, 180 Tropical Fruit Salsa, 279 White Chocolate-Rhubarb Ice Cream, 141

Pavlova Meringue, 247 Peach(s), Champagne-Vanilla Sorbet, 151 Peach Ice Cream, 130 Peach Jam, 264 Raspberry-Merlot Soup with Peaches, 199 White Peach Sorbet, 168 Peanut Butter, Gluten-Free Peanut Butter Cookies, 292 Peanut Butter Cream – iSi, 191 Peanut Butter Ice Cream, 131 Peanut Butter Nougat, 211 Peanuts, Soigné Bar Nuts, 365 Pear(s), Pear-Ginger Sorbet, 163 Pear Sorbet, 162 Pecan(s), Bacon-Pecan Blondies, 82 Bourbon-Pecan Cookies, 70 Candied Pecans, 217 Caramel-Pecan Cheesecake, 14 Chocolate Pecan Pie Filling, 95 Hummingbird Cake, 32 Kitchen Sink Cookies, 54 Louisiana Pralines, 245 Maple-Pecan Bourbon Balls, 71 Pecan Sticky Buns, 335 Russian Tea Cakes, 77 Soigné Bar Nuts, 365 Valrhona Chocolate Brownie Cookies, 79 Pectin, Licorice Candy, 218

P Pancakes, Buttermilk Pancakes, 257 Kimchi Pancakes, 355 Potato Pancakes, 356

Pineapple, Hummingbird Cake, 32 Individual Carrot Cakes, 22 Pineapple Sorbet, 164

Panna Cotta, Eggnog Panna Cotta, 88 Goat Cheese Panna Cotta, 89 Sweet Potato Panna Cotta, 90 Tres Leches Panna Cotta, 91 Vegan Coconut Panna Cotta, 304

Pistachios, Apricot-Pistachio Caramels, 221 Chocolate “Salami” Cookies, 57 Gluten-Free Chewy Granola Bars, 290 Pistachio Crème Anglaise, 182

Papaya, Papaya Sorbet, 160 Tropical Fruit Salsa, 279 Passion Fruit, Passion-Guava Tart Filling, 96 Passion Fruit Ice Cream, 129 Passion Fruit Sorbet, 161 Tropical Fruit Salsa, 279 Pastillage, 316

Nougatine, 312 Nuts, see individual names

Maple Pastry Cream, 93 Spiced Pumpkin Pastry Cream, 94

Pastry Cream, Lightened Brown Sugar-Vanilla Pastry Cream, 92

383

Pizza Dough, Deep-Dish Pizza Dough, 326 Gluten-Free Pizza Dough, 296 Plum, Plum Soup, 198 Poppy Seed(s), Bialys, 322 Harvest Grain Bread, 328 Pound Cake, Lemon-Ginger Pound Cake, 34 Port Wine, Black Truffle Ice Cream, 108

Praline(s), Chocolate Branches, 210 Louisiana Pralines, 245 Marjolaine, 232 Pretzels, New York Pretzels, 333 Pumpkin, Pumpkin-Caramel Bonbon Ganache, 208 Spiced Pumpkin Pastry Cream, 94

R Raisin(s), Gluten-Free Chewy Granola Bars, 290 Individual Carrot Cakes, 22 Kugelhopf, 228 Raspberry, Raspberry Ice Cream, 132 Raspberry Jam, 265 Raspberry-Merlot Soup with Peaches, 199 Rhubarb, Rhubarb Jam, 265 Rhubarb Sorbet, 166 Rhubarb Soup, 200 White Chocolate-Rhubarb Ice Cream, 141 Ricotta Cheese, 364 Rosemary, Gluten-Free Rosemary-Cornmeal Sablé Cookies, 293 Soigné Bar Nuts, 365 Royal Icing, 319 Rum, Baba au Rhum, 240 Banana Foam - iSi, 186 Beignets, 244 Butterscotch Candy, 216 Butterscotch Sauce, 175 Canelés de Bordeaux, 242 Chocolate Fudge, 223 Mojito Sorbet, 159 Old World Linzer Dough, 246 Rum Ice Cream, 134 Rose, Candied Rose Petals, 308

S Sabayon, Muscat-Elderflower Sabayon, 100

Fruit Puree Fluid Gel, 174 Fruit Sauce, 173 Sour Cream Sauce, 180 Scones, Gluten-Free Lemon Scones, 294 Savoy Scones, 338 Sesame Seed(s), Black Sesame Chiffon Cake, 19 Harvest Grain Bread, 328 Tahini-Miso Cookies, 56 Sheet Cakes, Black Sesame Chiffon Cake, 19 Chocolate Dacquoise, 18 Coconut Chiffon Cake, 20 Ginger-Stout Spice Cake, 28 Gluten-Free Chestnut Sheet Cake, 282 Gluten-Free Chocolate Chiffon Cake, 284 Gluten-Free Genoise, 283 Hazelnut Sheet Cake, 38 High Ratio Chocolate Cake, 31 High Ratio White Cake, 30 Marjolaine, 232 Milk Chocolate Sheet Cake, 39 Vegan Chocolate Cake, 299 Vegan Vanilla Cake, 298 Shortbread, English Shortbread Cookies, 52 Sorbet(s), Apple Cider Sorbet, 144 Apricot Sorbet, 145 Banana Sorbet, 146 Black Currant Sorbet, 147 Blackberry Sorbet, 148 Blood Orange Sorbet, 149 Blueberry Sorbet, 150 Champagne-Vanilla Sorbet, 151 Coconut Sorbet, 152 Green Apple Sorbet, 153 Guava Sorbet, 154 Kalamansi Sorbet, 155 Limoncello Sorbet, 156 Lychee Sorbet, 157 Mandarin Orange Sorbet, 158 Mojito Sorbet, 159 Papaya Sorbet, 160 Passion Fruit Sorbet, 161 Pear Sorbet, 162 Pear-Ginger Sorbet, 163 Pineapple Sorbet, 164 Pink Grapefruit Sorbet, 165 Rhubarb Sorbet, 166 Strawberry Sorbet, 167 White Peach Sorbet, 168

Sachertorte Sponge, 230 Sauce(s), Black & Shiny Chocolate Sauce, 172 Burnt Orange Sauce, 170 Butterscotch Sauce, 175 Cajeta, 175 Caramel Sauce, Apple Cider, 177 Caramel Sauce, Milk Chocolate 178 Caramel Sauce, Orange 179 Crème Anglaise, Coffee, 181 Crème Anglaise, Pistachio, 182 Crème Anglaise, Vanilla, 183

Soufflés, French Onion Soufflé, 358 Soup, Apple Soup, 194 Elderflower Soup, 195 Kalamansi Soup, 196 Lychee-Watermelon Soup, 197 Plum Soup, 198 Raspberry-Merlot Soup with Peaches, 199 Rhubarb Soup, 200

384

Strawberry(ies), Strawberry Jam, 267 Strawberry Sorbet, 167 Streusel, Gluten-Free Streusel, 289 Sweet Potato, Sweet Potato Brioche, 341 Sweet Potato Panna Cotta, 90

T Tapioca, Coconut Tapioca Pudding, 97 Vanilla Tapioca Pudding, 251 Tea, Gluten-Free Streusel, Tea Variation, 289 Green Tea Crème Brûlée, 103 Green Tea Mousse, 102 Paris Tea Ice Cream, 128 Prune Compote, 275 Tuile Batter, Almond Tuile Batter, 63 Cigarette Cookies, 65

V Vegan, Vegan Berry Muffins, 297 Vegan Butter Spread, 306 Vegan Chocolate Cake, 299 Vegan Chocolate Ganache, 300 Vegan Coconut Panna Cotta, 304 Vegan Gluten-Free Chocolate Chip Cookies, 301 Vegan Gluten-Free Chocolate Fudgy Brownies, 302 Vegan Marshmallow Fluff, 305 Vegan Vanilla Cake, 298

W Walnut(s), Chocolate “Salami” Cookies, 57 Russian Tea Cakes, 77 Soigné Bar Nuts, 365 Walnut Financier, 26 White Chocolate, Caramel-White Chocolate Bonbon Ganache, 204 Kalamansi Bonbon Ganache, 206 Macadamia Nut Bonbon Ganache, 207 Milk or White Modeling Chocolate, 311 White Chocolate Ice Cream, 140 White Chocolate-Rhubarb Ice Cream, 141 Wine, Black Truffle Ice Cream, 108 Elderflower Soup, 195 Muscat-Elderflower Sabayon, 100 Prune Compote, 275 Raspberry-Merlot Soup with Peaches, 199 Red Onion Marmalade, 280 Red Wine Ice Cream, 133

Y Yogurt, Gluten-Free Lemon Scones, 294 Vanilla Frozen Yogurt, 142 Yogurt Cream - iSi, 193