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					Almond Filling
                                                                  Grouping:        Pastries, basic mixes
                                                                  Yield:           10 pound
                                                                  Serving:         30

Ingredient
           1   #10 can               Almond Paste
         1/2   #10 can               Sugar
         1/2   #10 can               Raw Sliced Almonds
          16   each                  Eggs, possibly 18
           1   cup                   Brandy / Amaretto
          10   cup                   Cake Crumbs
Preparation
    1.    Cream almond paste and sugar with a paddle until smooth.
    2.    Add the raw almonds, eggs, and liquor, mixing until just blended.
    3.    Add the cake crumbs, adjusting by eye to consistency.




Almond Dough
                                                                  Grouping:        Pastries, amenities,
                                                                  Yield:           0.5 sheet pan
                                                                  Serving:          OR 9 pounds 6 ounces

Ingredient
          1    pound 8 ounce         Sugar
          2    pound 4 ounce         Butter
         12    ounce                 Egg
          3    pound 12 ounce        Pastry flour                             Sifted
          1    pound 2 ounce         Almond flour                             Sifted
Preparation
    1.    Cream together butter and sugar. Slowly incorporate eggs.
    2.    Add flours all at once and mix only until incorporated.




New England Culinary Institute, 2006                                                                       1
Almond Macaroon (Amaretti)
                                                                   Grouping:          Pastries, amenities,
                                                                   Yield:             100 Cookies
                                                                   Serving:

Ingredient
         3 1/2   pound                 Almond paste
         2 1/2   pound                 Sugar
             2   ounce                 Glucose
           1/2   quart                 Egg whites
                                       Couverture
Preparation
    1.      Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of
            the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For
            Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before
    2.      For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and
            increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut.
    3.      Bake at 350°F. When cool, glaze and dip bottoms in tempered couverture.




Almond Roulade
                                                                   Grouping:          Pastries, cakes, tarts, pies
                                                                   Yield:             2 sheet
                                                                   Serving:            OR 5 lbs. 12 oz.

Ingredient
           24    each                  Eggs                                     Separated
           20    ounce                 Sugar
            2    pound                 Almond flour                             Sifted with baking powder
          1/2    ounce                 Baking powder                            Sifted with almond flour
                 To Taste              Vanilla
Preparation
    1.      Whip yolks with 2/3 of the sugar until ribboned. Whip whites with remaining sugar and vanilla to
            firm peaks. Alternately, fold whites and flour into yolks. Spread EVENLY on 2 FLAT sheet pans.
            Bake in a 300°F convection until done.




New England Culinary Institute, 2006                                                                                 2
Almond Sponge
                                                                    Grouping:          Pastries, cakes, tarts, pies
                                                                    Yield:             2 sheet
                                                                    Serving:            OR 8 lbs. 14 oz.

Ingredient
            2    pound                 Almond flour
            2    pound 4 ounce         Sugar
            8    ounce                 Flour
            1    quart                 Eggs
            6    ounce                 Butter                                    Melted
            1    pound 12 ounce        Egg whites
Preparation
    1.      Place almond flour, 2 lbs of the sugar, flour, and eggs in a mixer and whip 6 minutes on second
             speed. Whip whites and 4 oz of the sugar to medium peaks. Fold whites into beaten almond-
            egg mixture. Fold in melted butter. Spread very evenly onto flat, greased, and papered sheet
    2.      Bake in a 300°F convection oven until done.




Almond Tuile
                                                                    Grouping:          Pastries, amenities,
                                                                    Yield:
                                                                    Serving:

Ingredient
             1   pound 2 ounce         Sugar
         4 1/2   ounce                 Cake flour
             1   pound 2 ounce         Egg whites
             1   pound 2 ounce         Butter                                    Melted and hot
            14   ounce                 Almonds                                   Sliced
           1/2   teaspoon              Salt
Preparation
    1.      Mix all ingredients together, adding egg whites last. Let stand overnight before using. Drop
            small spoonfuls in greased pan; spread with a fork.
    2.      Bake at 350°F on a double sheet pan. Form in baguette pan, almond sige out, while hot.




New England Culinary Institute, 2006                                                                                  3
Amaretto Mousse
                                                                  Grouping:         Pastries, basic mixes
                                                                  Yield:            2 pound
                                                                  Serving:

Ingredient
         1 1/2 quart                  Heavy cream                             Whipped and sweetened
             5 leaf                   Gelatin
           1/2 cup                    Amaretto
Preparation
    1.      Bloom gelatin in cold water. Dissolve in Amaretto. Temper whipped cream into alcohol. Use
            immediately.




American Buttercream #3
                                                                  Grouping:         Pastries, ice cream,
                                                                  Yield:
                                                                  Serving:          4 lbs. 9 oz.

Ingredient
            2   pound                 Butter
            2   pound                 Powdered sugar
            5   each                  Eggs                                    Pasteurized
            1   tablespoon            Vanilla
Preparation
    1.      Cream sugar and butter.
    2.      Add eggs and vanilla. Cream to desired consistency. Eggs and butter should be cool.




New England Culinary Institute, 2006                                                                        4
Anadama Bread
                                                                     Grouping:          Pastries, breads/rolls
                                                                     Yield:             30 pound
                                                                     Serving:

Ingredient
            7    pound                  Warm Water
            1    pound 4 ounce          Cornmeal
            9    ounce                  Fresh Yeast
            1    pound 12 ounce         Water
            4    ounce                  Oil
            2    pound 10 ounce         Blackstrap Molasses
            7    pound                  Whole Wheat Flour
            9    pound 5 ounce          Bread Flour
            6    ounce                  Salt
Preparation
    1.      Use the straight dough method. Soak the cornmeal in warm water to soften before mixing.




Angel Food Cake
                                                                     Grouping:          Pastries, cakes, tarts, pies
                                                                     Yield:
                                                                     Serving:

Ingredient
             1   cup                    Cake flour
           3/4   cup                    Sugar
             2   tablespoon             Sugar
         1 1/2   cup                    Egg whites
         1 1/2   teaspoon               Vanilla
           1/2   teaspoon               Almond flavoring
Preparation
    1.      Heat oven to 375°F. Have ready a tube pan, 10X4", but do not grease.
    2.      Measure flour by dip-level-pour method or by sifting. Stir flour and 3/4 cup sugar together until
            blended.
    3.      Measure egg whites, cream of tartar, and salt into large mixing bowl. Beat until foamy.
            Gradually add remaining 2 tablespoons of sugar. Continue beating until meringue holds stiff
    4.      Fold in flavorings.
    5.      Sprinkle flour-sugar method over meringue. Fold in gently just until the flour-sugar mixture
            disappears.
    6.      Push batter into ungreased tube pan. Gently cut through batter.
    7.      Bake 30 to 35 minutes. Invert on a funnel. Let hang until cold. Frost with icing.
    8.      VARIATIONS of above:

            Chocolate Angel Food Cake: use the above recipe except substitute 1/4 cup cocoa for 1/4 cup
            of the flour (stir to blend with flour and sugar) and omit almond flavoring.

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


New England Culinary Institute, 2006                                                                                   5
Anise Biscotti
                                                                       Grouping:         Pastries, amenities,
                                                                       Yield:            30
                                                                       Serving:

Ingredient
             8   ounce                   Butter
             2   cup                     Sugar
           1/4   cup                     Anise liqueur
           1/4   cup                     Anise seed                                 Crushed
             3   tablespoon              Cognac
             6   each                    Eggs
         5 1/2   cup                     AP Flour
             1   tablespoon              Baking powder
             2   cup                     Almonds                                    Chopped coarse
Preparation
    1.        Cream butter and sugar until light. Slowly add eggs, liqueur and cognac. Stir in dry ingredients,
               adding almonds last. Chill about two hours. Divide dough into five pieces. Form each into a
              flattened log, 17"X2"X1/2". Bake until golden , about 20 minutes.
    2.        Cool slightly. Cut 1/2" slices on a diagonal and bake at 300°F until golden, and dry. About 15
              minutes.




Apple Crisp



Ingredients
         8 lb.                       Apples – peeled and sliced
         4 oz.                       Sugar
         2 oz.                       Lemon juice
         1 lb.                       Butter
         1 lb. 8 oz.                 Brown sugar
         2 tsp.                      Cinnamon
         1 lb. 8 oz.                 Pastry flour

Preparation:
         1.   Toss apples with sugar and lemon juice. Spread evenly into a 12X20 inch baking pan.
         2.   Rub the butter, sugar, cinnamon and flour together until well blended and crumbly.
         3.   Sprinkle evenly over the apples and bake at 350 for about 45 – 60 minutes.
         4.   Top should be browned and apples tender.




New England Culinary Institute, 2006                                                                              6
Apple Pie
                                                                    Grouping:         Pastries, plated desserts
                                                                    Yield:            6 each
                                                                    Serving:          0

Ingredient
         5 1/2   quart                 Apples                                    Peeled, cored, & sliced
             3   cup                   Sugar
             3   cup                   Brown Sugar
         1 1/2   cup                   AP Flour
             6   teaspoon              Cinnamon
Preparation
    1.      Prepare the apples and reserve.
    2.      Combine the sugars, combine the flour and cinnamon and add to the sugars.
    3.      Toss the apples with the sugar mixture until well combined.
    4.      Place in an unbaked pie shell, dot the top with butter. Add a crumb topping or double crust.
    5.      Bake at 375F in the deck oven.




New England Culinary Institute, 2006                                                                              7
Apple Pie Filling (home style)
                                                                  Grouping:            Pastries, cakes, tarts, pies
                                                                  Yield:               6 each
                                                                  Serving:             1 slice

Ingredient
           12    pound                 Granny Smith Apples
            3    pound                 Cinnamon Sugar
           12    ounce                 Butter; small pieces
           12    ounce                 Bread Flour
            3    each                  Lemon                                   Juice only
            2    ounce                 Vanilla
            1    ounce                 Salt
Preparation
    1.      Combine all ingredients.




Applesauce Cookies
                                                                  Grouping:            Pastries, cakes, tarts, pies
                                                                  Yield:               0
                                                                  Serving:             0

Ingredient
             4   pound                 AP Flour
             1   ounce                 Baking Powder
           1/4   ounce                 Salt
             3   teaspoon              Baking Soda
             3   teaspoon              Cinnamon
         1 1/2   teaspoon              Cloves
         1 1/2   pound                 Butter
             2   pound 12 ounce        Sugar
             6   each                  Eggs
             3   pint                  Apple Sauce
             2   pound                 Raisins
Preparation
    1.      Combine flour, baking powder, salt, soda, cinnamon, and cloves together.
    2.      Cream together the butter and sugar.
    3.      Gradually add eggs -- scrape bowl often.
    4.      Add applesauce and blend.
    5.      Add dry ingredients and raisins -- mix just until incorporated.




New England Culinary Institute, 2006                                                                                  8
Apple Streusel Tart Filling
                                                                    Grouping:         Pastries, cakes, tarts, pies
                                                                    Yield:
                                                                    Serving:

Ingredient
             3   tablespoon            Bourbon                                   OR Brandy
           1/2   cup                   Raisins
             1   each                  Lemon                                     Juiced
             6   each                  Granny Smith apples                       Large
             3   ounce                 Brown sugar
             3   ounce                 Granulated sugar
           1/4   teaspoon              Cinnamon
           1/4   teaspoon              Nutmeg
           1/2   cup                   Flour
             2   ounce                 Butter                                    Melted
Preparation
    1.      Peel, core, and slice apples into a bowl with the lemon juice. Combine dry ingredients and toss
            with apples. Add butter, bourbon, and raisins.
    2.      NOTE: For some uses, apples may need to be pre-cooked before mixing in other ingredients.




Apple Turnover Filling

Ingredient
         12 Pound                            Apples
         1pound 12 0z                        Sugar
         1pound                              Brown Sugar
         2 each                              Lemons Juiced
         ½ Cup                               Water
         ¾ oz                                Cinnamon
         ¼ oz                                Nutmeg
         6 oz                                Cornstarch

Preparation
   1.    Place all ingredients with the exception of the cornstarch in a rondo and heat over medium flame.
   2.    Bring to a boil and then add the cornstarch slurry.
   3.    Cool and store.




New England Culinary Institute, 2006                                                                                 9
Apricot Crustada
                                                                  Grouping:         Pastries, cakes, tarts, pies
                                                                  Yield:
                                                                  Serving:           24 tartlets

Ingredient
          2 pound                    Apricots                                  Dried
                                     Water                                     To cover
          2 pound                    Apricot hero jam
                                     Egg-wash
Preparation
    1.    Boil apricots with water until just soft.
    2.    Strain and coarsely chop to a size of a pea. Mix with jam.
    3.    Fill shells half way and form a crust lattice on tarts.
    4.    Egg-wash and bake at 350°F.




Apricot Glaze
                                                                  Grouping:         Pastries, cakes, tarts, pies
                                                                  Yield:
                                                                  Serving:

Ingredient
          1 cup                      Apricot glaze
          1 cup                      Water
Preparation
    1.    Stir together in a small saucepan glaze and water. Bring to a boil. Reheat as needed.
    2.    You may need to add water if glaze is reheated several times, as some of the original water will
          cook off.
    3.    Test on a strawberry to see that desired thickness is reached.




New England Culinary Institute, 2006                                                                               10
Baklava
                                                                     Grouping:         Pastries, cakes, tarts, pies
                                                                     Yield:
                                                                     Serving:

Ingredient
            1    box                   Phyllo dough
            1    pound                 Brown butter                               For layering
            1    pound                 Walnuts                                    Chopped fine
            1    pound                 Almonds                                    Chopped fine
           10    ounce                 Sugar
            2    teaspoon              Cinnamon
            1    teaspoon              Ground Cloves
                                       FOR THE SYRUP:                             Boil then simmer for 20 minutes,
                                                                                  let cool
         1 3/4   cup                   Water
             1   cup                   Sugar
           1/2   cup                   Honey
             1   teaspoon              Lemon juice
             3   each                  Orange slices
             3   each                  Lemon slices
             1   each                  Cinnamon stick
             4   each                  Whole Cloves
Preparation
    1.      Combine all DRY ingredients.
    2.      Butter 10 sheets of phyllo and cover the base of the 1/2 sheet tray.
    3.      Spread 1/3 of the dry ingredient mixture evenly over the tray, butter 5 more sheets and lay
            them over the dry mixture.
    4.      Repeat with 1/3 mixture, repeat with the remaining dry ingredients.
    5.      Place all phyllo buttered dough to the top, score the phyllo dough into triangles and brush with
            water.
    6.      Bake at 300°F for 30 minutes.
    7.      Pour cooled syrup over Baklava. Best kept for 2 days.




New England Culinary Institute, 2006                                                                                  11
Banana Bread
                                                                     Grouping:         Pastries, breads/rolls
                                                                     Yield:            5 loaf
                                                                     Serving:          100 portion

Ingredient
            8    pound                 Ripe Bananas
            8    pound                 Sugar
           16    each                  Eggs
            1    quart                 Vegetable Oil
            1    quart                 Buttermilk
            3    ounce                 Baking Soda
            1    ounce                 Salt
            3    ounce                 Vanilla
            1    ounce                 Cinnamon
            8    pound                 AP Flour
            2    pound                 Pecans or Walnuts, optional
Preparation
    1.      Combine bananas and sugar and mix with a paddle until smooth.
    2.      Add the eggs, oil, soda, vanilla, and cinnamon and mix until incorporated.
    3.      Add 1/2 of the flour mix until almost incorporated.
    4.      Add 1/2 of the buttermilk, mix until almost incorporated, stop and scrape the bowl.
    5.      Add remaining flour and mix until incorporated.
    6.      Add the last of the buttermilk and mix until just incorporated, DO NOT OVER MIX.




Basil Brioche
                                                                     Grouping:         Pastries, breads/rolls
                                                                     Yield:            3 loaf
                                                                     Serving:          0

Ingredient
             9   pound                 AP Flour
             8   ounce                 Fresh Yeast
             1   quart                 Fresh Eggs
         1 1/2   pound                 Room temperature butter
         3 1/2   ounce                 Salt
            12   ounce                 Olive Oil
             3   cup                   Basil Leaves
             2   cup                   Chopped Basil Leaves
Preparation
    1.      Place olive oil and whole basil leaved in robot coupe and blend until thoroughly combined.
    2.      Using a rubber spatula, stir in chopped basil and hold in reserve.
    3.      Mix yeast, water and eggs, flour and salt together in a mixing bowl.
    4.      Once dough forms, slowly add the room temp butter, and then slowly pour in the basil olive oil.
    5.      Mix on speed 1 for 3 minutes, then on speed 2 for 6 minutes.
    6.      Place dough in sprayed lean and retard in walk-in overnight.




New England Culinary Institute, 2006                                                                            12
Bavarian Cream
                                                                     Grouping:         Pastries, basic mixes
                                                                     Yield:            6.5 pound
                                                                     Serving:           OR 3 X 8 " Rings

Ingredient
             1   quart                 Milk
             8   ounce                 Sugar
            12   ounce                 Egg yolks
            11   sheet                 Gelatin
         1 1/2   quart                 Heavy cream                                 Whipped
             4   ounce                 Egg whites                                  Pasteurized
           1/4   cup                   Sugar
                 To Taste              Flavoring
Preparation
    1.      Bloom gelatin in cold water. Boil milk and half the sugar in a saucepan, stirring. Whip yolks and
             remaining sugar by hand in a bowl. Temper boiled milk and sugar into yolks and sugar. Return
            to the stove and cook, stirring constantly until mixture thickens. DO NOT ALLOW TO BOIL!
    2.      Strain into ice bath and add gelatin. Keep mixture in motion from time to time, until mixture
            starts to set. Fold in flavoring, whipped cream and the whites (which should be whipped to
            medium peaks with remaining 1/4 cup sugar). Mixture will set fairly quickly, so have all mise en




Berry Sauce
                                                                     Grouping:         Pastries, plated desserts
                                                                     Yield:            0
                                                                     Serving:          0

Ingredient
            1 each                     Raspberry Puree
            3 cup                      Strawberries, washed, cut in 1/2
          1/2 cup                      Raspberry Jam
                                       Orange Juice to cover
            3 cup                      Granulated Sugar
            2 tablespoon               Fresh Lemon Juice
Preparation
    1.      Place all ingredients in a pot. Cook to a boil.
    2.      Puree, strain through a chinois. Plate test to adjust thickness.
             Critical Control: Proper labeling, dating, storage and rotation
             Critical Control: Cross-contamination
             Critical Control: Check quality and freshness of line mise en place
             Critical Control: Quality and freshness of raw ingredients
             Critical Control: Use of pasteurized eggs




New England Culinary Institute, 2006                                                                               13
Bienenstich Mixture
                                                                      Grouping:          Pastries, amenities,
                                                                      Yield:
                                                                      Serving:

Ingredient
            50    gram                   Honey
           150    gram                   Sugar
           200    gram                   Cream
           200    gram                   Almonds                                    Flaked
Preparation
    1.       Boil together honey, sugar, and cream. Add flakes almonds. Spread this mixture onto yeast
             dough which has been almost baked off. Then flash to finish. The baked goods are sandwiched
             with vanilla ice cream.
    2.       Can also be used as a spreading medium for other types of paste or dough.




Biscotti
                                                                      Grouping:          Pastries, amenities,
                                                                      Yield:             0
                                                                      Serving:           0

Ingredient
              8   each                   Whole Eggs
              2   teaspoon               Vanilla Extract
              2   cup                    Granulated Sugar
              5   cup                    A.P. Flour
              2   teaspoon               Baking Powder
              1   teaspoon               Salt
              1   teaspoon               Cinnamon
              1   each                   Lemon, Zested
             14   ounce                  Semisweet Chocolate, chopped fine
          2 1/2   cup                    Nuts, rough chop
Preparation
    1.       In kitchen aid with whisk attachment, whip eggs, vanilla and sugar until very light in
    2.       Combine flour, baking powder and slat. Fold into egg mixture.
    3.       Stir in nuts and chocolate - mixture may be sticky.
    4.       Form into four logs, flouring hands and work surface as needed.
    5.       Place on two parchment lined sheet trays.
    6.       Bake at 325. Low fan until firm to the touch, very light color.
    7.       Cool 1 hour
    8.       Slice 1/2 inch thick. Arrange slices evenly on parchment lined pan.
    9.       Bake at 300 degree on low fan, until light golden brown.
    10.      Cool. Store in sealed container. Will keep approximately 1 week.




New England Culinary Institute, 2006                                                                            14
Biscuits Jaconde
                                                                     Grouping:         Pastries, breads/rolls
                                                                     Yield:            0
                                                                     Serving:          0

Ingredient
            2    pound                 Almond Flour
            2    pound                 Sugar
            8    ounce                 AP Flour
           24    each                  Eggs
            6    ounce                 Melted Butter
                 24 ounce              Egg Whites
                 10 ounce              Sugar
Preparation
    1.      Mix first dry ingredients together
    2.      Add eggs and melted butter
    3.      Whip egg white and sugar to wet peak
    4.      Fold egg white to almonds mixture
    5.      Spread jaconde into 3 paper lined trays
    6.      Bake 12 minutes at 375-degrees in convection oven or until light brown color




Biscuits NL
                                                                     Grouping:         Pastries, breads/rolls
                                                                     Yield:            0
                                                                     Serving:          0

Ingredient
             8   pound 3 ounce         Bread Flour
             8   pound 3 ounce         Pastry Flour
         4 3/4   ounce                 Salt
            13   ounce                 Sugar
            12   ounce                 Baking Powder
             5   pound 12 ounce        AP Shortening
            10   pound 10 ounce        Whole Milk
Preparation
    1.      Biscuit Method. Mix all dry together in large mixing bowl. Cut in shortening until it resembles
            coarse crumbs.
    2.      Add milk and mix just until it comes together. Roll to 1/2 inch thickness and cut rounds.
    3.      Egg wash and bake in 325 convection oven.




New England Culinary Institute, 2006                                                                            15
Black Pepper Polenta Lavash Crackers
                                                                  Grouping:        Pastries, basic mixes
                                                                  Yield:           0
                                                                  Serving:         0

Ingredient
         1 1/2   pound                Bread Flour
             5   ounce                Cornmeal
             2   teaspoon             Salt
             1   teaspoon             Black Pepper
           1/2   bunch                Cilantro                                Chopped
             2   ounce                Olive Oil
         1 1/2   cup                  Water
                 drop                 Honey
Preparation:

                   Straight Dough Method




Blanc Manger
                                                                  Grouping:
                                                                  Yield:           0
                                                                  Serving:         0

Ingredient
             8   sheet                Gelatin
             2   pound                Blanched Almonds
         1 1/2   pound                Sugar
             3   cup                  Milk
             2   cup                  Heavy Cream
             2   cup                  Yogurt
             1   cup                  Kirsch
Preparation
    1.      Grind almond and sugar.
    2.      Place mix with milk. Scald. Steep until cool and strain. 3 cups almond milk.
    3.      Whip cream to soft peaks.
    4.      Bloom gelatin. Squeeze and melt with half the kirsch.
    5.      Fold yogurt into whipped cream and kirsch, then almond mix. Temper in gelatin.




New England Culinary Institute, 2006                                                                       16
Blitz Biscuits
                                                                  Grouping:        Pastries, breads/rolls
                                                                  Yield:           0
                                                                  Serving:         0

Ingredient
              5   pound                 AP Flour
              1   ounce                 Salt
          1 3/4   ounce                 Baking Powder
            1/2   ounce                 Baking Soda
              3   pound 12 ounce        Buttermilk
              3   pound 12 ounce        Butter                                Cut into 1/2 inch cubes.
Preparation
    1.       BISCUIT METHOD:
             Cut butter into dry
             See Chef for technique.
    2.       Stir in liquid with a spoon until just combined.
    3.       Make the dough into a ball.
    4.       Roll out 3/4 inch thick.
    5.       Trifold 1/4 turn trifold.
    6.       Retard 20 minutes.
    7.       Trifold. Roll out, cut, retard 20 minutes.
    8.       Preheat oven to 500 degrees.
    9.       Brush tops with buttermilk.
    10.      Place in oven and reduce heat to 375 degrees.




Blondies – makes 1 full sheet.


Ingredient
         1 lb. 8 oz.                Bbutter
         2 lb.                      Brown sugar
         1 lb. 4 oz.                Eggs
         2 TBSP.                    Vanilla
         2 lb. 6 oz                 AP flour
         2 tsp.                     Salt
         1 tsp.                     Baking soda
         1 lb. 8 oz.                Chocolate chips
         1 lb.                      Butterscotch chips
         1 lb.                      Pecans or walnuts - chopped

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




New England Culinary Institute, 2006                                                                        17
Blueberry Pie Filling - La Brioche
                                                                  Grouping:         Pastries, plated desserts
                                                                  Yield:            12.5 pound
                                                                  Serving:          2 pound

Ingredient
           7   pound                 Blueberries
           3   pound                 Water
           2   pound                 Sugar
           8   ounce                 Cornstarch
         1/8   ounce                 Nutmeg
         1/8   ounce                 Lemon Juice
Preparation
    1.    Bring the water and sugar to a boil.
    2.    Mix the cornstarch with nutmeg, lemon juice and enough water to dissolve.
    3.    Add to the boiling liquid, when thick, remove from the heat and pour over blueberries.
    4.    Return to the heat and simmer 15 minutes. Cool.




Blueberry Sorbet
                                                                  Grouping:         Pastries, plated desserts
                                                                  Yield:            0
                                                                  Serving:          0

Ingredient
                                     Frozen Blueberries
                                     Simple Syrup
                                     Lemon Juice
          1 pint                     Blueberries, if available
                                     Ground Black Pepper, use sparingly
Preparation
    1.    Puree blueberries, both frozen and fresh, with simple syrup.
    2.    Then strain.
    3.    Adjust consistency with additional simple syrup.
    4.    Add lemon juice, and pepper.
    5.    Taste and adjust if needed.
    6.    Chill Freeze.
    7.    See chef for demo




New England Culinary Institute, 2006                                                                            18
Boston Brown Bread
                                                                Grouping:     Pastries, breads/rolls
                                                                Yield:        0
                                                                Serving:      0

Ingredient
         1 1/2   pound                Bread Flour
            12   ounce                Fresh Cornmeal
         1 1/2   pound                Rye Flour (dark)
             1   pound                Whole Wheat Flour
         1 1/2   ounce                Baking Soda
           3/4   ounce                Salt
            17   ounce                Molasses
             3   pound 3 ounce        Soy Milk
            12   ounce                Raisins
Preparation
    1.      Mix until a smooth batter forms.
    2.      Fill greased coffee can.
    3.      Place in 300-degree water bath for 1 1/2 hours.




Bran Muffins #1
                                                                Grouping:     Pastries, breakfast
                                                                Yield:        18.5 pound
                                                                Serving:      4 ounce

Ingredient
            2    pound 4 ounce        Bran
            3    quart                Milk
            1    pound 4 ounce        Currants
           10    ounce                Oil
            2    pound                Sugar
           24    ounce                Molasses
           15    each                 Eggs
            3    pound                Bread Flour
            2    ounce                Salt
            2    ounce                Baking Soda
Preparation
    1.      Combine all liquids into bowl, followed by all dry.
    2.      Mix 1 minute on speed #1 and 10 minutes on speed 3 with paddle.




New England Culinary Institute, 2006                                                                   19
Brioche
                                                                    Grouping:         Pastries, basic mixes
                                                                    Yield:            6 loaf
                                                                    Serving:          72 slice

Ingredient
             1   pint                  Milk; warmed to body temp
         2 1/2   ounce                 Yeast; instant
             8   pound                 Bread Flour
             3   ounce                 Salt
            14   ounce                 Sugar
            40   each                  Whole Eggs
            10   each                  Whole Eggs
             6   pound                 Butter, cool; pliable
             1   ounce                 Fresh Ground Pepper
Preparation
    1.      Sponge method for breads. After it breaks through, add the first eggs, mix for 7 minutes (3rd
            speed) or until gluten is developed.
    2.      Add the remaining eggs and continue to beat until the remaining eggs are incorporated.
            Slowly add the butter in small pieces to incorporate, proof in a warm area, punch down,
            refrigerate overnight.
    3.      Freeze the next day.




Brioche #1
                                                                    Grouping:         Pastries, breads/rolls
                                                                    Yield:            17.5 pound
                                                                    Serving:          8 loaf

Ingredient
            8    ounce                 Fresh Yeast
           12    ounce                 Sugar
            2    pound                 Butter
           16    each                  Eggs
            8    each                  Egg Yolks
            2    tablespoon            Salt
            6    cup                   Milk
            4    pound 8 ounce         Pastry Flour
            4    pound 8 ounce         Bread Flour
Preparation
    1.      Modified straight dough method.




New England Culinary Institute, 2006                                                                           20
Brioche # 2
                                                                    Grouping:          Pastries, breads/rolls
                                                                    Yield:             21 pound
                                                                    Serving:           84 piece

Ingredient
            10   pound                 AP Flour
         3 1/2   ounce                 Salt
             1   pound 2 ounce         Sugar
             7   ounce                 Fresh Yeast
            55   each                  Eggs
             3   pound 8 ounce         Butter                                   Soft
Preparation
    1.      Use the straight dough method.
    2.      Add butter last, after developing the dough for 7 minutes on
            speed # 2.




Brownies #1
                                                                    Grouping:          Pastries, cakes, tarts, pies
                                                                    Yield:             2 sheet pan
                                                                    Serving:           96 each

Ingredient
            1    quart                 Canola Oil
            5    pound 12 ounce        Sugar
            2    ounce                 Vanilla
           32    each                  Eggs
            2    pound 12 ounce        AP Flour
            1    pound 4 ounce         Cocoa Powder
            1    tablespoon            Baking Powder
            1    tablespoon            Salt
            1    pound 12 ounce        Chocolate Chips
Preparation
    1.      Creaming method. Spread evenly on to 2 flat parchment lined sheet pans and bake on a level
            deck oven at 350F for about 30 minutes or until the structure is almost set.




New England Culinary Institute, 2006                                                                                  21
Butter and Chocolate Glaze
                                                                    Grouping:          Pastries, basic mixes
                                                                    Yield:             3 pound
                                                                    Serving:

Ingredient
            2 pound                    Couverture
            1 pound                    Butter                                    Softened
Preparation
    1.      Melt couverture and add softened butter. Best to use this at 90°F on cakes that will not be
            refrigerated.




Butter Cookies
                                                                    Grouping:          Pastries, amenities,
                                                                    Yield:             55 each
                                                                    Serving:           0

Ingredient
         1 1/2   cup                   Room temperature butter
         1 1/2   cup                   Sugar
             4   each                  Fresh Eggs
             2   teaspoon              Vanilla
             4   cup                   Cake Flour
             1   teaspoon              Baking Powder
             1   teaspoon              Salt
             2   cup                   Confectioners sugar, sifted. Reserve
                                       for rolling baked cookies
Preparation
    1.      Creaming method
    2.      Roll into 1 pound logs and wrap in plastic.




New England Culinary Institute, 2006                                                                           22
Buttered Honey Oat Bread
                                                         Grouping:       Pastries, breads/rolls
                                                         Yield:          0
                                                         Serving:        0

Ingredient
            3   quart               Water
         4.25   ounce               Yeast
            1   cup                 Honey
            8   ounce               Butter                           Melted
            2   pound               Oats
            2   pound               Whole Wheat Flour
            5   pound               Bread Flour
            3   ounce               Salt
Preparation
    1.     Use the straight dough method.




Butterscotch Pudding
                                                         Grouping:       Pastries, cakes, tarts, pies
                                                         Yield:          1.5 gallon
                                                         Serving:        8 ounce

Ingredient
            7   quart               Heavy Cream
            3   tablespoon          Salt
            2   each                Vanilla Bean
            4   cup                 Egg Yolks
            3   pound               Butterscotch Chips
            1   cup                 Brown Sugar
            2   ounce               Scotch
            1   ounce               Cream
          1/2   cup                 Water
Preparation
    DAY 1:
         Scald cream, salt, and vanilla bean.
    2.   Add butterscotch chips, melt thoroughly
    3.   Temper in to yolks.
    4.   Boil brown sugar, cream, water, and scotch.
    5.   Add to egg yolk cream mixture.
    6.   Ice bath until cold.
    7.   Refrigerate overnight.
    DAY 2:
         In 2 inch hotel pan, place 2 qt. of base.
    9.   Wrap in foil.
    10.  Bake in hot water bath until set.
    11.  Strain through chinois.
    12.  Pour into mold.



New England Culinary Institute, 2006                                                                    23
Campagna
                                                                   Grouping:         Pastries, breads/rolls
                                                                   Yield:            1 batch
                                                                   Serving:

Ingredient
             15   pound                Bread Flour
              9   pound                Water
              2   ounce                Yeast
          4 3/4   ounce                Salt
          4 3/4   ounce                Rye Meal
Preparation
    1.       Straight Dough Method




Cannelles
                                                                   Grouping:         Pastries, plated desserts
                                                                   Yield:            0
                                                                   Serving:          0

Ingredient
              1   cup                  Condensed milk
          2 3/4   cup                  Sugar
          1 2/3   cup                  Flour
              3   each                 Eggs
              2   each                 Yolks
              1   teaspoon             Salt
              5   tablespoon           Rum
              2   teaspoon             Vanilla
          2 1/2   cup                  Milk
              2   ounce                Butter
            1/2   cup                  Milk Powder
Preparation
    1.       Combine condensed milk, sugar, flour, eggs, yolks, rum, vanilla and salt. Set aside.
    2.       In saucepan combine milk, butter and milk powder. Bring to a boil. Whisk into eggs.
    3.       Strain. Refrigerate for 24 hours.
    4.       To grease molds: melt together equal mixture of bees wax and vegetable oil.
    5.       Warm molds briefly in oven, then grease with bees wax mixture using brush.
    6.       Turn upside down to allow extra mixture to drain out.
    7.       Whisk cannelle mixture briefly to bring together, than portion into molds, filling to 1/12" from
    8.       Bake in 375f oven until dark brown.
    9.       Let rest five minutes then unmold.
              Critical Control: Proper labeling, dating, storage and rotation
    10.      * If using sweet condensed milk, substitute: 14 ounce Sweet condensed Milk with 2 1/4 cup sugar




New England Culinary Institute, 2006                                                                             24
Cappuccino Muffins
                                                                Grouping:        Pastries, breads/rolls
                                                                Yield:           0
                                                                Serving:         0

Ingredient
            13   pound               AP Flour
         6 3/4   pound               Sugar
             3   tablespoon          Salt
             1   cup                 Baking Powder
             3   tablespoon          Cinnamon
         6 1/4   pound               Chocolate chips
             5   quart               Milk
         2 1/2   quart               Canola Oil
             2   ounce               Vanilla
             8   ounce               Coffee Extract
            20   each                Eggs
            2    ounce               Ground Coffee
Preparation
                   Muffin Method




Caramel Sauce
                                                                Grouping:        Stocks/Sauces
                                                                Yield:           1 gallon
                                                                Serving:         1 ounce

Ingredient
           10 cup                    Sugar
            2 cup                    Water
            8 cup                    Heavy Cream
              pinch                  Lemon Juice
Preparation
    1.      Combine sugar, water, and lemon juice. Cook until medium-dark amber. Whisk in heavy cream.




New England Culinary Institute, 2006                                                                      25
Cardamom Bread
                                                                    Grouping:         Pastries, breads/rolls
                                                                    Yield:            4 loaf
                                                                    Serving:          5 ounce

Ingredient
             2   cup                   Lukewarm Milk
             2   ounce                 Yeast
             2   pound                 AP Flour
             4   each                  Eggs
             1   cup                   Sugar
           1/4   pound                 Butter
         1 1/2   ounce                 Salt
             1   ounce                 Fresh Ground Cardamom
Preparation
    1.      Blend milk, yeast and 1 cup flour in a mixing bowl, let stand covered for 15 minutes.
    2.      When yeast mixture is bubbling and expanded, place in 20 qt mixing bowl and using the
            dough hook, add eggs, sugar, butter, cardamom and salt.
    3.      Gradually add remaining flour until the dough starts to hold together and pull away from the
            sides of the bowl.
    4.      Mix on speed 1 for 5 to 7 minutes.
    5.      Put dough in a lightly sprayed mixing bow and let rise until doubled in size.
    6.      Put dough onto bench and scale out into 5 oz balls for braids.
    7.      After dough has rested, rollout and braid into 4 or 6 strand braids.
    8.      Place on parchment lined sheet pans and egg wash. (can top with colored sanding sugar.)
    9.      Bake at 325 degree for 25 to 30 minutes or until dark golden brown.




Carrot Muffins
                                                                    Grouping:         Pastries, breakfast
                                                                    Yield:            14.5 pound
                                                                    Serving:          4 ounce

Ingredient
             3   pound 10 ounce        Sugar
             4   cup                   Vegetable Oil
            16   each                  Eggs                                      Slightly beaten
             2   pound 10 ounce        Carrots                                   Shredded
             2   pound 3 ounce         Whole Wheat Flour
             1   pound 8 ounce         AP Flour
         1 1/2   ounce                 Baking Soda
           1/2   ounce                 Cinnamon
             1   cup                   Currants
           1/2   ounce                 Salt
Preparation
    1.      Muffin Method




New England Culinary Institute, 2006                                                                           26
Chai Cake
                                                                     Grouping:          Pastries, plated desserts
                                                                     Yield:             0
                                                                     Serving:           0

Ingredient
             12   ounce                 Brown Sugar
              3   ounce                 Granulated Sugar
             12   ounce                 AP Flour
          1 1/2   teaspoon              Baking Powder
              1   tablespoon            Cinnamon
              1   teaspoon              Ginger
              6   ounce                 Eggs, pasteurized
              3   ounce                 Yolks, pasteurized
          4 1/2   cup                   Strong Tea, Jasmine and Black
              9   ounce                 Honey
             15   ounce                 Butter, melted
Preparation
    1.       In large bowl, combine sugars, flour, baking powder, baking soda and spices.
    2.       Combine eggs, yolks, tea, honey and butter. Stir into dry ingredients. Batter will be wet.
    3.       Divide between greased slimolds. Fill only 75% full.
    4.       Bake until dark and firm to the touch.
              Critical Control: Proper labeling, dating, storage and rotation




Challah - NL
                                                                     Grouping:          Pastries, breads/rolls
                                                                     Yield:             0
                                                                     Serving:           0

Ingredient
          2 1/2   quart                 Water
              8   ounce                 Yeast
         12 1/2   ounce                 Brown Sugar
         12 1/2   ounce                 Oil
             21   each                  Egg
             8    ounce                 Egg Yolks
             12   pound                 Bread Flour
              3   ounce                 Salt
Preparation
    1.       Straight dough method




New England Culinary Institute, 2006                                                                                27
Cheddar Sesame Bread
                                                                  Grouping:         Pastries, breads/rolls
                                                                  Yield:            6 loaf
                                                                  Serving:          24 ounce

Ingredient
            2   pound 13 ounce       Warm Water
            6   ounce                Sugar
         2.25   ounce                Yeast
            3   pound 7 ounce        High Gluten Flour
            2   pound 5 ounce        AP Flour
            6   each                 Eggs
            3   ounce                Softened Butter
            7   ounce                Toasted Sesame Seeds
            2   pound                Small Dice Cheddar
          1/2   pound                Shredded Cheddar
         1.75   ounce                Salt
Preparation
    1.     Combine water, sugar and yeast in 20 qt mixer. Let sit covered for 15 minutes or until bubbly.
    2.     Using the dough hook, add eggs, butter, flours, sesame sees, diced cheddar and salt.
    3.     Mix on speed 1 for 7 minutes.
    4.     Turn dough out into a lightly sprayed large mixing bowl, cover with plastic and let rest until
           doubled in size.
    5.     Scale dough into 24 oz rounds and let rest for 20-30 minutes.
    6.     Form dough into strands and tie a Kaiser knot putting ay cheese that comes out on bottom and
           place on parchment lined sheet pans.
    7.     Egg wash and sprinkle each round generously with shredded cheddar.
    8.     Bake in 350-degree oven for 30-40 minutes until golden brown (185 internal temp) and cheese
           in melted on top.




New England Culinary Institute, 2006                                                                         28
Cheese Cake (N Y Style)
                                                                    Grouping:         Pastries, plated desserts
                                                                    Yield:            4 each
                                                                    Serving:           10 " cake

Ingredient
           10    pound                 Cream Cheese
            3    pound                 Sugar
            4    ounce                 Flour
           20    each                  Eggs
            8    each                  Yolks
            3    ounce                 Lemon Juice
            1    ounce                 Vanilla
            1    pint                  Cream
                                       TOPPING:
         1 1/2   cup                   Egg Whites
             6   ounce                 Sugar
             3   quart                 Sour Cream
         1 1/2   pint                  Milk
Preparation
    1.      Cream sugar, flour, and cream cheese for 10 minutes on first speed.
    2.      Scrape down bowl continuously after each addition. Add the eggs and yolks in slowly into the
            creamed mixture.
    3.      Add the lemon juice, vanilla, and cream.
    4.      Deposit into 4 - 10" cake pans lined with graham cracker crust. Bake in a water bath for about 1
            hour at 350F.
            FLAVORING OPTIONS: White Chocolate, Espresso, Orange, Liqueurs, Nuts, Ginger, etc.
    5.      TOPPING: Mix together lightly. After cake has cooled 5 minutes, pour on topping. Bake 15
            minutes more.




Cheese Filling (for Croissant & Danish)
                                                                    Grouping:         Pastries, basic mixes
                                                                    Yield:            12.5 pound
                                                                    Serving:          1.5 ounce

Ingredient
           10    pound                 Cream Cheese
           26    ounce                 Sugar
            8    ounce                 Bread Flour
            4    each                  Eggs
            1    ounce                 Vanilla
Preparation
    1.      Cream the cream cheese, sugar, and flour until smooth, no lumps.
            Do not beat in air.
    2.      Slowly add the eggs and vanilla. Scrape down.




New England Culinary Institute, 2006                                                                              29
Cheese Sticks
                                                                    Grouping:          Pastries, breads/rolls
                                                                    Yield:             72 each
                                                                    Serving:           2 ounce

Ingredient
             2   pound 13 ounce        Warm water
             6   ounce                 Sugar
         1 1/2   ounce                 Yeast
             7   ounce                 High Gluten Flour
             3   pound                 High Gluten Flour
             2   pound 5 ounce         AP Flour
             6   each                  Eggs
             5   ounce                 S-500
         1 1/2   ounce                 Salt
             8   ounce                 Gorgonzola or Blue Cheese
             1   pound                 Shredded Asiago Cheese
           1/2   pound                 Grated Parmesan Cheese
            12   ounce                 Extra Virgin Olive Oil
                 pinch                 Kosher Salt
Preparation
    1.      Combine water, sugar, yeast and 7 oz high gluten flour in 20 qt mixer. Let sit covered for 15
            minutes or until bubbly.
    2.      Using the dough hook, add eggs, flours, and salt.
    3.      Mix on speed 1 for 4 minutes.
    4.      Add Gorgonzola and Asiago cheese and continue mixing for another 3 minutes on speed 2.
    5.      Turn dough out into lightly sprayed large mixing bowl, cover with plastic and let rest until
            doubled in size.
    6.      Scale dough into 3-pound rounds and let rest until doubled in size.
    7.      Using the rondo, portion rounds into 2 oz, but do not round.
    8.      Form dough into sticks or rolls, toss lightly in the Parmesan and garlic oil mixture, place on
            parchment lined sheet pans.
    9.      Bake in 325-degree oven for 10-15 minutes until golden brown.




New England Culinary Institute, 2006                                                                            30
Cheese Straws
                                                                 Grouping:        Pastries, basic mixes
                                                                 Yield:           0
                                                                 Serving:         0

Ingredient
             3   pound               Grated Cheese
         3 1/2   ounce               Fresh Yeast
            12   ounce               Water
             6   each                Eggs
             2   pound 4 ounce       Milk
             5   pound               Patent Flour                            NOTE: If using blue cheese, you
                                                                             will need 2 pounds of Flour
         1 1/2 ounce                 Salt
                                     LAMINATION:
            2 pound                  Butter                                  Room temp
            4 ounce                  Flour
Preparation
    1.      Make dough. Retard for 1 hour.
    2.      Make lamination butter. Cream butter on FIRST SPEED ONLY until smooth, then add flour.
    3.      Spread on plastic lined 1/2-sheet pans.
    4.      3 trifold 1/2-hour rest between folds.




Cheese Tart Filling
                                                                 Grouping:        Pastries, cakes, tarts, pies
                                                                 Yield:
                                                                 Serving:

Ingredient
            2 pound                  Cream cheese
            8 ounce                  Sugar
            4 each                   Eggs
                                     Lemon
                 To Taste            Vanilla
Preparation
    1.      Cream the cheese. Add sugar and one egg at a time, scraping down the bowl after each
            addition. Add flavorings.
    2.      Layer in tart shells with fruit.
    3.      Yield: 3 X 9" tarts or 24 tartlets.




New England Culinary Institute, 2006                                                                             31
Cherry Pie Filling
                                                                      Grouping:          Pastries, plated desserts
                                                                      Yield:             13.25 pound
                                                                      Serving:           6 each

Ingredient
            3   pound 4 ounce          Water
            2   pound                  Sugar
           10   ounce                  Corn Starch
          1/2   ounce                  Salt
          1/2   ounce                  Lemon Juice
            7   pound                  Cherries
Preparation
    1.     Bring water and sugar to a boil.
    2.     Mix together cornstarch, salt, lemon juice, and a little cold water to form a slurry.
    3.     Add to step # 1.
    4.     Remove from the heat and pour over the cherries.
    5.     Return to the heat and simmer 15 minutes.
    6.     For Cobbler: reduce starch to 7 oz.




Chive Focaccia
                                                                      Grouping:          Pastries, breads/rolls
                                                                      Yield:             0
                                                                      Serving:           0

Ingredient
           3    ounce                  Fresh Yeast
           5    pound                  Water
           7    pound                  Bread Flour
           3    ounce                  Salt
           5    ounce                  Garlic Oil
           4    bunch                  Chives                                      Chopped
Preparation
    1.     Mix all on FIRST SPEED ONLY with paddle.
    2.     Allow to rise until double in volume.
    3.     Punch down dough.
    4.     Let rest for 20 minutes.
    5.     Divide into 10 lumps.
    6.     Place lumps on parchment with lots of space. 2 per pan.
    7.     Douse with olive oil and salt.
    8.     Dock the lump into a round shape.
    9.     Proof until double.
    10.    Bake off at 375 degrees.




New England Culinary Institute, 2006                                                                                 32
Chocolate "S" Meringue Cookies
                                                                    Grouping:         Pastries, amenities,
                                                                    Yield:
                                                                    Serving:

Ingredient
         10 1/2   ounce                 Egg whites
             28   ounce                 Sugar
          8 1/2   ounce                 Water
             14   ounce                 Semi sweet chocolate
                                        Couverture
Preparation
    1.       Melt chocolate over double boiler. Bring 3 1/2 oz. Sugar and water to a boil. Cook to 240°F.
             Whip remaining sugar and whites to a snow. Pour sugar syrup into whites. Fold into couverture.
    2.       Pipe s-shape meringues on a sheet pan. Bake at 350°F.




Chocolate Almond Macaroons
                                                                    Grouping:         Pastries, amenities,
                                                                    Yield:            0
                                                                    Serving:          0

Ingredient
             1    pound                 Almond Paste
             1    pound                 Granulated Sugar
             1    cup                   Sifted Cocoa powder
             6    ounce                 Egg Whites
Preparation
    1.       Break up pieces of almond paste and place in kitchen aide. Begin to beat with paddle. Slowly
              add sugar, and continue to paddle. Until fine grains.
    2.       Add sifted cocoa powder, beat slowly. Slowly add 2 oz of egg whites, and mix.
    3.       Add final amount of whites, mix, batter should be smooth. Pipe with a #6 plain tube tip on to
             sheet tray with parchment. About the size of a 1/2 dollar.
    4.       Let sit for 15 minutes. Sift powdered sugar on top. Bake at 315 degree until the edges firm up.




New England Culinary Institute, 2006                                                                           33
Chocolate Bavarian Cream
                                                                    Grouping:          Pastries, basic mixes
                                                                    Yield:             4 pound
                                                                    Serving:

Ingredient
            6    each                  Egg yolks                                 Pasteurized
            5    ounce                 Sugar
            1    pound 2 ounce         Semi sweet chocolate                      Chopped
            2    quart                 Heavy cream                               Whipped
            2    ounce                 Brandy
            2    teaspoon              Vanilla
            2    ounce                 Powdered sugar
Preparation
    1.      Whisk the yolks and sugar until well blended. Place the chopped chocolate in a large bowl.
            Heat 2 3/4 cup of cream to a gentle boil. Temper the cream into yolks and cook this mix until it
            thickens, about 5-7 minutes. Strain the custard into the bowl containing the chocolate and whisk
             until the chocolate is melted and smooth. Place bowl over ice water and chill.
    2.      Beat 1 quart of cream to soft peaks and add brandy. Whip to medium peaks. Fold 1/3 of the
            whipped cream into cooled chocolate mixture, then fold in remaining cream. Beat remaining
            cream to medium peaks and add powdered sugar and vanilla. Pipe this whipped cream in the
            center of each ring as shown by the Chef. Pipe the Bavarian mixture on top of this and level off
            the top with an offset spatula.
    3.      Freeze for a minimum of four hours or overnight.




Chocolate Biscotti
                                                                    Grouping:          Pastries, amenities,
                                                                    Yield:
                                                                    Serving:           15-20 Biscotti

Ingredient
             3   each                  Eggs
             1   cup                   Sugar
             1   teaspoon              Vanilla
             4   ounce                 Semi sweet chocolate                      Grated fine
           1/4   cup                   Espresso
         1 3/4   cup                   AP Flour
           1/3   cup                   Dutch process cocoa
             1   teaspoon              Baking soda
           1/4   teaspoon              Salt
             5   ounce                 Almonds                                   Whole, unbleached and toasted
Preparation
    1.      Ribbon eggs, sugar, and vanilla. Sift together dry ingredients and mix with chocolate. Add dry
            to egg mix and stir in almonds last. Form logs about 22" long.
    2.      Bake at 350°F for 35 - 40 minutes. Cool slightly and cut on diagonal in 1/2" slices. Bake again
            at 300°F for about 40 minutes until dry.




New England Culinary Institute, 2006                                                                             34
Chocolate Cake (1X)
                                                                  Grouping:          Pastries, cakes, tarts, pies
                                                                  Yield:
                                                                  Serving:           16 lbs. 15.5 oz.

Ingredient
           5   pound                 Sugar
           1   pound                 Butter
           1   pound                 High ratio shortening                     Sweetex or Quik blend
           3   pound                 Eggs                                      Beat by hand before adding
           1   ounce                 Vanilla
           2   pound 12 ounce        Milk
           1   pound                 Dutch process cocoa powder
           2   pound                 Cake flour
           2   ounce                 Baking powder
           1   pound                 Bread flour
         1/2   ounce                 Salt
Preparation
    1.    Mix together cocoa, cake flour, baking powder, bread flour, and salt and THEN sift. Use
          creaming method for cakes. Fill pans 1/2 to 2/3 full, no more.
    2.    Bake rounds in 300°F deck.




Chocolate Chiffon Cake (1X)
                                                                  Grouping:          Pastries, cakes, tarts, pies
                                                                  Yield:
                                                                  Serving:

Ingredient
         16    each                  Egg yolks
          5    ounce                 Sugar                                     For yolks
          1    pound 4 ounce         Oil
          1    pound                 Water
          1    pound 3 ounce         Cake flour
         12    ounce                 Dutch process cocoa powder
          1    pound                 Sugar                                     For dry ingredients
          2    teaspoon              Baking powder
          1    teaspoon              Baking soda
         24    each                  Egg whites
          1    pound 5 ounce         Sugar                                     For whites
Preparation
    1.    Ribbon yolks and sugar. Slowly drizzle in oil, then water.
    2.    In a large mixer, place the dry ingredients. Gradually mix yolk/sugar/oil/water mixture into dry
          ingredients with the paddle, scraping down frequently.
    3.    In a third bowl, whip whites, adding sugar in three installments, to stiff peaks. Fold whites by
          hand into the rest of the ingredients.
    4.    Pan. Fill pans no more than 2/3 full. Bake immediately in a 350°F deck for rounds and a 300°F
          convection oven for sheets.




New England Culinary Institute, 2006                                                                                35
Chocolate Chip Cookies
                                                                  Grouping:   Pastries, cakes, tarts, pies
                                                                  Yield:      11 dozen
                                                                  Serving:    2.5 ounce

Ingredient
             1   pound 12 ounce      Butter
             1   pound 12 ounce      Shortening
             2   pound 8 ounce       Sugar
             1   pound 14 ounce      Brown Sugar
             1   ounce               Salt
         1 1/8   ounce               Baking Soda
             1   pound 6 ounce       Eggs
         1 1/4   ounce               Vanilla
             4   pound 12 ounce      AP Flour
             5   pound               Chocolate Chips
Preparation
    1.      Creaming method for cookies.




Chocolate Chip Cookies NL
                                                                  Grouping:   Pastries, amenities,
                                                                  Yield:      0
                                                                  Serving:    0

Ingredient
           10    pound               Margarine
            9    pound               Granulated Sugar
            9    pound               Brown Sugar
           40    each                Eggs
            6    tablespoon          Vanilla Extract
            8    pound               Semi-sweet chocolate chips
           18    pound 9 ounce       AP Flour
            6    tablespoon          Baking Soda
            4    tablespoon          Salt
Preparation
    1.      Use creaming method. Use #8 scoop and 3x4 pan




New England Culinary Institute, 2006                                                                         36
Chocolate Chip Oatmeal Cookies
                                                                          Grouping:   Pastries, cakes, tarts, pies
                                                                          Yield:
                                                                          Serving:

Ingredient
             2   pound 8 ounce          Sugar
             2   pound 8 ounce          Brown Sugar
             1   pound 8 ounce          Butter
             2   pound                  Shortening
            18   each                   Eggs
             2   tablespoon             Vanilla
             3   pound 10 ounce         AP Flour
         1 1/2   tablespoon             Salt
         1 1/2   tablespoon             Baking Soda
             2   pound 6 ounce          Oatmeal
             4   pound 8 ounce          Chips
Preparation
    1.      Creaming method for cookies.
    2.      Mix a little longer after adding flour & oats. See Chef.




Chocolate Chocolate Chip Cookies
                                                                          Grouping:   Pastries, cakes, tarts, pies
                                                                          Yield:
                                                                          Serving:

Ingredient
            4    pound                  Sugar
            2    pound                  Brown Sugar
            4    pound                  Butter or (2 lb. Butter & 2 lb.
            2    pound                  Eggs
            2    ounce                  Vanilla
            1    pound 10 ounce         Cake flour
            1    pound 2 ounce          Bread flour
            1    pound 12 ounce         Natural Cocoa
            2    ounce                  Baking soda
            3    pound                  White morsels
            3    pound                  Dark morsels
Preparation
    1.      Use the creaming method. Do Not Over mix.




New England Culinary Institute, 2006                                                                                 37
Chocolate Genoise
                                                                     Grouping:          Pastries, cakes, tarts, pies
                                                                     Yield:
                                                                     Serving:            13 lbs. 5 oz./See below

Ingredient
            6    pound                  Eggs
            3    pound 12 ounce         Sugar
            2    pound 8 ounce          Cake flour
            9    ounce                  Dutch process cocoa powder
            8    ounce                  Butter                                     Melted and cooled
Preparation
    1.      Sift together cocoa powder and cake flour.
    2.      Whip eggs and sugar over water bath until warm (120°F). Transfer to mixer, whip together until
            light and thick. Gently fold in sifted cake flour, followed by butter. Pan and bake immediately in
             350°F oven.
    3.      Yield: 10 X 8" cakes




Chocolate Ice Cream
                                                                     Grouping:          Pastries, ice cream,
                                                                     Yield:             5 quart
                                                                     Serving:           8 ounce

Ingredient
             1   pound                  Sugar
             2   quart                  Milk
             2   each                   Vanilla Bean
         1 1/2   pound                  Egg Yolks
             1   pound                  Sugar
             6   ounce                  Cocoa Powder
             1   pound                  Chocolate; bittersweet melted
             1   pound                  Heavy Cream
Preparation
    1.      Make a vanilla sauce from the first 5 ingredients.
    2.      Combine the last 3 ingredients, and combine with the vanilla sauce.
    3.      Emulsify with a hand blender.
    4.      Refrigerate overnight.
    5.      The next day add the cream and emulsify.
    6.      Freeze in the batch freezer.




New England Culinary Institute, 2006                                                                                   38
Chocolate Krinkle
                                                                 Grouping:       Pastries, cakes, tarts, pies
                                                                 Yield:          0
                                                                 Serving:        0

Ingredient
             2   pound                Butter
             4   pound                Sugar
            20   each                 Eggs
             4   tablespoon           Vanilla
             2   pound 10 ounce       Cake Flour
             1   pound                Cocoa
             1   tablespoon           Salt
         1 1/2   ounce                Baking Powder
Preparation
    1.      Cream together butter and sugar with no lumps.
    2.      Add the eggs and vanilla.
    3.      Sift together dry ingredients, add to the mixture. DO NOT OVERMIX.
    4.      Roll into balls. Roll in powdered sugar. Bake.




Chocolate Lava Cake
                                                                 Grouping:       Pastries, plated desserts
                                                                 Yield:          0
                                                                 Serving:        0

Ingredient
           14    ounce                Butter
           10    ounce                Semi-sweet Chocolate, chopped fine
            3    ounce                Unsweetened Chocolate, chopped
            8    each                 Eggs
            8    each                 Yolks
            7    ounce                Cake Flour, sifted
            9    ounce                Powdered Sugar, sifted
Preparation
    1.      Spray aluminum cups and place on sheet tray with parchment paper.
    2.      Melt chocolate and butter over double boiler.
    3.      Mix eggs and yolks. Do not over whip
    4.      Stir in egg/yolk mixture, mix in sifted dries. Do not over mix.
    5.      Portion in molds up to first line.
    6.      Wrap, label and date. Refrigerate




New England Culinary Institute, 2006                                                                            39
Chocolate Mint Chip Cookies
                                                                   Grouping:        Pastries, plated desserts
                                                                   Yield:           132 each
                                                                   Serving:         0

Ingredient
            4    pound 8 ounce        Butter
            3    pound                Brown Sugar
            2    pound 10 ounce       Sugar
           12    each                 Eggs
          1/4    cup                  Vanilla
          1/2    cup                  Peppermint Extract
            5    pound 10 ounce       AP Flour
           12    ounce                Cocoa
            2    ounce                Baking Soda
          1/2    ounce                Salt
            5    pound                Chocolate Chips
Preparation
    1.      Use the creaming method for cookies.
    2.      VARIATION: Chocolate Hazelnut Chips - Replace peppermint with water and replace 1 lb of
            chocolate chips with chopped toasted hazelnuts




Chocolate Mousse for Cakes
                                                                   Grouping:        Pastries, basic mixes
                                                                   Yield:
                                                                   Serving:          17 lbs. 9 oz.

Ingredient
             5   quart                Heavy Cream                              Whipped to medium peaks
             5   pound                Semi Sweet Chocolate                     Melted
            16   each                 Eggs                                     Pasteurized
            16   each                 Egg Yolks                                Pasteurized
            16   each                 Gelatin Sheets
         2 1/2   ounce                Crème de Cocoa
         2 1/2   ounce                Brandy
Preparation
    1.      Melt Chocolate. Bloom gelatin and dissolve in alcohol. Whip eggs and yolks over water bath to
            115° F. Whisk in gelatin, then chocolate. Fold in whipped cream.
    2.      Yield: 2 X 8 " Rings or 6 X 9 " Rings




New England Culinary Institute, 2006                                                                            40
Chocolate Mousse for Desserts
                                                                Grouping:            Pastries, basic mixes
                                                                Yield:
                                                                Serving:             4 lb. 8 oz.

Ingredient
          4   each                  Egg yolks                                Pasteurized
          4   each                  Eggs                                     Pasteurized
          1   pound 4 ounce         Semi sweet chocolate                     Melted
          2   pound 8 ounce         Cream                                    Whipped
          1   ounce                 Brandy
          2   ounce                 Créme de Cocoa                           Light
Preparation
    1.    Melt chocolate. Whip eggs and yolks over water bath to 115°F. Whisk in chocolate. Fold in
          whipped cream.
    2.    Yield: 4 x 8 " Cakes




Chocolate Pots de Crème
                                                                Grouping:            Pastries, basic mixes
                                                                Yield:               25 ounce
                                                                Serving:

Ingredient
          8   ounce                 Semi sweet chocolate                     Chopped
         12   ounce                 Whole milk
          3   each                  Eggs                                     Pasteurized
          2   ounce                 Sugar
                                    Rum                                      A drizzle
Preparation
    1.    Heat milk just to the boiling point.
    2.    Place all other ingredients in food processor or blender.
    3.    When the milk reaches temperature, pour into the chocolate and blend for several minutes
          until the chocolate is melted and the mix is smooth.




New England Culinary Institute, 2006                                                                         41
Chocolate Roll
                                                                   Grouping:         Pastries, cakes, tarts, pies
                                                                   Yield:            2 sheet
                                                                   Serving:           OR 7lbs. 11 oz.

Ingredient
            2    pound                 Semi sweet chocolate
            8    ounce                 Water
           32    each                  Eggs                                     Separated
            1    pound 14 ounce        Sugar
Preparation
    1.      Melt chocolate with water. Whip yolks with 2/3 of the sugar. Whip whites with remaining sugar to
            medium peaks. Fold chocolate into yolks. Add whites.
    2.      Spread EVENLY in 2 FLAT sheet pans.
    3.      Bake in 300°F convection oven until done.




Chocolate Rolled Cookies
                                                                   Grouping:         Pastries, cakes, tarts, pies
                                                                   Yield:            15 pound
                                                                   Serving:          0

Ingredient
             2   pound 12 ounce        Butter
             3   pound 8 ounce         Sugar
             1   tablespoon            Salt
            11   ounce                 Eggs
            11   ounce                 Milk
         1 1/2   ounce                 Vanilla Extract
             6   pound 10 ounce        Cake Flour
             6   ounce                 Cocoa Powder (Dutch process)
             3   ounce                 Baking Powder
Preparation
    1.      Creaming method. Sift cocoa powder with cake flour. Pat onto sheet pan, wrap, and
            refrigerate overnight.




New England Culinary Institute, 2006                                                                                42
Chocolate Satin Filling
                                                                  Grouping:         Pastries, basic mixes
                                                                  Yield:            5 pound
                                                                  Serving:           4 X 8 or 2 X 8 or 1 X

Ingredient
          2 pound                    Semi sweet chocolate                      Melted to 110°F
          3 pound                    Heavy cream                               Whipped to VERY soft peaks
Preparation
    1.    CAUTION. This mix can be very tricky. Read carefully.
    2.    Temper cream into chocolate, whisking vigorously. Work quickly. Have mise en place ready as
          mixture sets very quickly. DO NOT OVERWHIP, or mixture will turn into chocolate butter.




Chocolate Soufflé Cake
                                                                  Grouping:         Pastries, cakes, tarts, pies
                                                                  Yield:
                                                                  Serving:           1 X 10 " cake

Ingredient
           8   ounce                 Semi sweet chocolate
           8   ounce                 Butter
           8   each                  Eggs                                      Separated
           1   cup                   Sugar
           1   teaspoon              Vanilla
         3/4   teaspoon              Salt
Preparation
    1.    Melt chocolate and butter together. Ribbon yolk with 2/3 cups sugar. Add vanilla and salt.
    2.    Make a meringue with whites and 1/3 cup sugar.
    3.    Fold butter and chocolate into yolks.
    4.    Fold in whites.
    5.    Bake in a 300°F oven until the soufflé settles.




New England Culinary Institute, 2006                                                                               43
Chocolate Spray
                                                                   Grouping:        Pastries, plated desserts
                                                                   Yield:           0
                                                                   Serving:         0

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




Chocolate Sugar Dough
                                                                   Grouping:        Pastries, amenities,
                                                                   Yield:           10 pound
                                                                   Serving:          OR 1/2 Sheet Pan

Ingredient
           2   pound 4 ounce          Butter                                   Softened
           2   pound 4 ounce          Powdered sugar                           Sifted
          10   each                   Eggs
          12   ounce                  Dutch processed cocoa powder             Sifted
           3   pound 6 ounce          AP Flour                                 Sifted
Preparation
    1.     Sift together cocoa and flour.
    2.     Cream butter and sugar.
    3.     Slowly incorporate eggs.
    4.     Add cocoa and flour all at once and mix only until incorporated.




New England Culinary Institute, 2006                                                                            44
Chocolate Syrup
                                                                   Grouping:        Pastries, plated desserts
                                                                   Yield:           0
                                                                   Serving:         0

Ingredient
           16    ounce                   Semisweet Chocolate, chopped fine
           10    ounce                   Sugar
          1/2    cup                     Corn Syrup
            1    cup                     Water
Preparation
    1.      Bring sugar, syrup and water to boil
    2.      Turn off heat, stir in chocolate. Stir until melted.
    3.      Strain




Chocolate Tart Filling
                                                                   Grouping:        Pastries, cakes, tarts, pies
                                                                   Yield:
                                                                   Serving:

Ingredient
            21   ounce                   Semi Sweet Chocolate
         2 1/4   cup                     Heavy Cream
             1   cup                     Milk
             3   each                    Eggs
                                         Raspberry Jam
Preparation
    1.      Melt chocolate over a water bath.
    2.      Scald milk and cream. Allow to cool slightly. Temper into eggs. Add chocolate to warm egg
    3.      Place in a 2/3 baked tart shell. Bake in deck oven at 300F for about 20 minutes.
    4.      Yield: 3 X 9 " tarts or 24 tartlets.
    5.      VARIATION: Spread a thin layer of raspberry jam on the bottom of each pre-baked tart shell.




New England Culinary Institute, 2006                                                                               45
Chocolate Tuile Paste
                                                                    Grouping:         Pastries, amenities,
                                                                    Yield:
                                                                    Serving:

Ingredient
             8   ounce                 Butter                                    Soft
             8   ounce                 Powdered sugar                            Sifted
             1   cup                   Egg white                                 Room temperature
             1   teaspoon              Vanilla extract
             6   ounce                 Bread flour                               Sifted
         2 1/2   ounce                 Dutch processed cocoa powder
Preparation
    1.      Cream butter and sugar until very light. Incorporate vanilla and egg white slowly. Add flour and
            cocoa all at once until JUST incorporated. DO NOT OVER MIX. Use for dark pattern on ribbon
            sponge.
    2.      VARIATIONS:
            For Vanilla Tuile Paste: Use 8 oz. Cake flour for 6 oz. Bread flour and 2 1/2 oz. Dutch processed
             cocoa powder.




Chocolate Whipped Cream
                                                                    Grouping:         Pastries, basic mixes
                                                                    Yield:            2 quart
                                                                    Serving:           OR 4 X 8 Cakes

Ingredient
            1 cup                      Semi sweet chocolate                      Melted
            2 quart                    Heavy cream                               Whipped to VERY soft peaks
Preparation
    1.      See Chef for demonstration.
    2.      Place melted chocolate in a bowl large enough for the cream. Temper soft whipped cream into
            melted chocolate with vigorous whisking motion. Work quickly and have all mise en place




New England Culinary Institute, 2006                                                                            46
Ciabatta
                                                                      Grouping:       Pastries, breads/rolls
                                                                      Yield:          batch
                                                                      Serving:

Ingredient
                                        SPONGE: Day 1
            1 pound 10.5 ounce          Bread Flour
            1 pound 10.5 ounce          Water
          1/4 ounce                     Yeast                                     Scant amount
                                        DOUGH:
             2   pound 6 ounce          Water
             4   pound                  Bread flour
         2 1/2   ounce                  Salt
           1/2   ounce                  Yeast
Preparation
    1.      Develop 5-7 minutes.
    2.      Proof in bowl, punching and turning every hour for 3 hours.
    3.      After third rising, scale into approximately eight 18 oz. Pieces.
    4.      Proof for 45 minutes to one hour.
    5.      Bake at 425 - 450 °F in a convection oven.




Cider Sorbet
                                                                      Grouping:       Pastries, ice cream,
                                                                      Yield:          0
                                                                      Serving:        0

Ingredient
         6 3/4   cup                    Apple Cider
             3   cup                    Sugar
           3/4   cup                    Brown Sugar
             1   each                   Cinnamon Stick
Preparation
    1.      Combine ingredients in a saucepan. Bring to simmer.
    2.      Strain, cool, process




New England Culinary Institute, 2006                                                                           47
Cinnamon Sugar
                                                                       Grouping:
                                                                       Yield:      0
                                                                       Serving:    0

Ingredient
    8 pound                           Sugar
    12 ounce                          Cinnamon




Citrus Tart
                                                                       Grouping:   Pastries, cakes, tarts, pies
                                                                       Yield:
                                                                       Serving:

Ingredient
          8   ounce                   Orange juice
          8   ounce                   Lemon juice
          9   each                    Eggs
          3   each                    Egg yolks
          2   cup                     Cream
         16   ounce                   Sugar
Preparation
    1.    Mix all ingredients and strain into pre-baked tart shells.
    2.    Bake until custard sets.
    3.    Yield: 3 X 9 “ flans




New England Culinary Institute, 2006                                                                              48
Cobbler Dough
                                                                    Grouping:         Pastries, plated desserts
                                                                    Yield:            0
                                                                    Serving:          0

Ingredient
             4   cup                   AP Flour
         4 1/2   tablespoon            Baking Powder
             1   cup                   Sugar
             1   teaspoon              Salt
             9   ounce                 Butter, cubed
             2   cup                   Heavy Cream
             1   teaspoon              Vanilla Extract
Preparation
    1.      In mixing bowl, combine dry ingredients.
    2.      Add cubed butter. Using paddle, mix to resemble coarse meal.
    3.      Add wet ingredients. Mix just to form soft dough.
    4.      Turn out onto floured surface.
    5.      Roll 1/2 inch thick, cut into desired shape.
    6.      Chill 20 minutes before using.
    7.      Place on top of fruit cobbler filling. Brush with heavy cream and coarse sugar.
    8.      Bake until golden brown and fruit is bubbling.
             Critical Control: Proper labeling, dating, storage and rotation




Cocoa Fondant
                                                                    Grouping:         Pastries, plated desserts
                                                                    Yield:            0
                                                                    Serving:          0

Ingredient
            8 cup                      Heavy Cream
            2 pound 4 ounce            White Chocolate, chopped fine
            1 tablespoon               Vanilla Extract
Preparation
    1.      Scald Cream
    2.      Stir in chocolate and extract. Stir until melted.
    3.      Strain and chill over night
    4.      To use, slowly whip desired amount until thick. DO NOT over whip. It will become grainy
             Critical Control: Proper labeling, dating, storage and rotation




New England Culinary Institute, 2006                                                                              49
Cocoa Sauce
                                                                Grouping:   Pastries, basic mixes
                                                                Yield:      0
                                                                Serving:    0

Ingredient
          1   pound                   Corn Syrup
          4   ounce                   Butter
          8   ounce                   Sugar
          8   ounce                   Cocoa Powder (Cocoa Barry)
         10   ounce                   Water
Preparation
    1.    Bring the first three ingredients to a boil
    2.    Mix in the cocoa powder.
    3.    Add the water and emulsify immediately.




Coconut Macaroons - La Brioche
                                                                Grouping:   Pastries, cakes, tarts, pies
                                                                Yield:      0
                                                                Serving:    0

Ingredient
          1   pound 2 ounce           Almond Paste
          5   pound                   Sugar
          2   pound 12 ounce          Macaroon Coconut
          1   quart                   Egg Whites
Preparation
    1.    Cream the sugar and almond paste. Add the coconut.
    2.    Gradually add the egg whites.
    3.    Heat over a steam bath. Dress out with a star tube.




New England Culinary Institute, 2006                                                                       50
Coconut Macaroons-IAE
                                                                    Grouping:         Pastries, plated desserts
                                                                    Yield:            6 dozen
                                                                    Serving:          1 each

Ingredient
             3   pound                 Desiccated coconut
         1 1/2   pound                 Corn Syrup
         1 1/2   pound                 Sugar
             3   cup                   Egg Whites
             3   ounce                 Cake Flour
             1   pinch                 Salt
             2   tablespoon            Vanilla
            12   ounce                 Butter                                    Melted
Preparation
    1.      Place all ingredients except melted butter in a bowl and heat to 110F on a double boiler.
    2.      Mix on high speed for 4 minutes with a whisk attachment.
    3.      Add the melted butter and mix thoroughly.
    4.      Bake at 375F until browned.




Coconut Tart
                                                                    Grouping:         Pastries, cakes, tarts, pies
                                                                    Yield:
                                                                    Serving:

Ingredient
            2    quart                 Cream
           12    each                  Egg yolks
            6    each                  Eggs
            1    pound                 Sugar
          1/3    cup                   Rum
            1    pound                 Coconut
Preparation
    1.      Mix together eggs, yolks, and sugar. Add remaining ingredients.
    2.      Bake at 325°F until set.
    3.      Yield: 3 X 10 " tarts




New England Culinary Institute, 2006                                                                                 51
Congo Bars
                                                                   Grouping:          Pastries, cakes, tarts, pies
                                                                   Yield:             0
                                                                   Serving:           0

Ingredient
              1   pound 12 ounce       AP Flour
              2   ounce                Baking Powder
              2   teaspoon             Salt
         15 1/4   ounce                Butter
              2   pound 9 ounce        Brown Sugar
              1   pound                Eggs
              2   ounce                Vanilla
              1   pound 9 ounce        Chocolate Chips
         12 1/2   ounce                Pecan Pieces
Preparation
    1.       Cream butter and sugar 5 minutes, add the eggs slowly, scraping often.
    2.       Add sifted dry ingredients, fold in chips and nuts.




Corn Muffins or Bread
                                                                   Grouping:          Pastries, breakfast
                                                                   Yield:             22 pound
                                                                   Serving:           4 ounce

Ingredient
             2    pound 8 ounce        Sugar
             6    cup                  Oil
             1    quart                Eggs
             2    pound 8 ounce        Water
             2    pound 8 ounce        Milk
             6    pound 8 ounce        AP Flour
             8    ounce                Baking Powder
             2    pound 6 ounce        Cornmeal
             1    ounce                Salt
Preparation
    1.       Muffin Method




New England Culinary Institute, 2006                                                                                 52
Cream Cheese Filling/Icing for Carrot Cake
                                                                 Grouping:            Pastries, basic mixes
                                                                 Yield:               8.5 pound
                                                                 Serving:

Ingredient
          5   pound                  Cream cheese
          2   pound                  Powdered sugar
         24   ounce                  Butter                                   Softened
          1   teaspoon               Vanilla
Preparation
    1.    Cream the sugar and cream cheese in the 20 quart bowl. Cream butter and vanilla in the mixer.
           Combine and beat for about 2 minutes. Scrape down frequently throughout, as this mix is
          susceptible to lumping.




Créme Anglaise
                                                                 Grouping:            Pastries, plated desserts
                                                                 Yield:               0.5 gallon
                                                                 Serving:

Ingredient
          1   quart                  Milk
          1   quart                  Cream
          7   ounce                  Sugar
         24   each                   Egg yolks
          1   each                   Vanilla bean                             Split
Preparation
    1.    Heat milk and cream with vanilla. Gently whisk (Or stir) together yolks and sugar. Temper milk and cream into
          yolks slowly. Return to low heat.
    2.    Stir constantly until the mixture thickens and coats the back of a spoon.
    3.    Strain and cool on an ice bath.




New England Culinary Institute, 2006                                                                                      53
Crème Brule
                                                                   Grouping:           Pastries, plated desserts
                                                                   Yield:              0
                                                                   Serving:            0

Ingredient
     12 each                          Egg Yolks
    8 ounces                          Sugar
      1 Quart                         Cream
       1 each                         Vanilla Bean

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




Crème Caramel
                                                                   Grouping:           Pastries, plated desserts
                                                                   Yield:              22 each
                                                                   Serving:            1 each

Ingredient
           1/4   ounce                Salt
             2   ounce                Grande Marnier
             1   each                 Orange                                    Zest
             1   each                 Lemon                                     Zest
           1/2   ounce                Vanilla
         2 1/2   quart                Milk
            25   ounce                Sugar
            20   each                 Fresh Eggs
Preparation
    1.      Prepare soup cups that have 2 oz of caramelized sugar in the bottom. Scald the milk with salt,
            Grande Marnier, zest, and vanilla.
    2.      Temper in eggs and sugar. Strain.
    3.      Pour into the prepared soup cups.
    4.      Bake in the deck oven, at 325°F, in a water bath until set. The water level should be half way
            up the cups. DO NOT OVERBAKE.
    5.      FOR TEA-INFUSED CRÈME CARAMEL:
            Replace the Grand Marnier with 3 T of loose tea (preferably Earl Grey), then scald the milk,
            salt, zest, and vanilla. Add the loose tea and let steep for 3-5 minutes. Temper in the eggs
            and sugar. Strain out tea. Proceed to step #3.




New England Culinary Institute, 2006                                                                                     54
Crème Chantilly
                                                                     Grouping:        Pastries, plated desserts
                                                                     Yield:           0
                                                                     Serving:         0

Ingredient
           1   quart                 Heavy Cream, cold
           1   cup                   Granulated Sugar
         1/2   each                  Vanilla Bean, split, save pod
           1   tablespoon            Vanilla Extract
Preparation
    1.    Chill kitchen aid bowl.
    2.    Mix all ingredients using the whip attachment at highest speed. Mix until peaks are firm.
    3.    Keep in small bowl cold.




Créme Parisienne
                                                                     Grouping:        Pastries, basic mixes
                                                                     Yield:           3 pound
                                                                     Serving:

Ingredient
          1 pound                    Semi sweet couverture                       Chopped
          2 pound                    Heavy cream
Preparation
    1.    Bring cream to a boil. Pour over chopped chocolate and stir until smooth.
    2.    Refrigerate. Once chilled, whip to consistency.




New England Culinary Institute, 2006                                                                              55
Crepes NL
                                                                    Grouping:          Breakfast
                                                                    Yield:             0
                                                                    Serving:           0

Ingredient
             4   pound                  Eggs
             1   pound 8 ounce          Yolks
             4   pound 14 ounce         Water
             7   pound 5 ounce          Milk
             2   pound 7 ounce          Granulated Sugar
         1 1/4   ounce                  Salt
             5   pound 10 ounce         AP Flour
             2   pound                  Butter, melted
Preparation
    1.      Whisk eggs, yolks, water and milk together. Add sugar, salt and flour. Stir in melted butter.
            Cover and refrigerate.
    2.      Makes about 175 crepes using a 2 oz scoop




Crepes
                                                                    Grouping:          Pastries, plated desserts
                                                                    Yield:             3 each
                                                                    Serving:           0

Ingredient
            1 pound                     AP Flour
            8 oz                        Milk
            1 pound                     Water (or orange Juice)
            8 ea                        Eggs
            2 oz                        Butter
            1 tsp                       Salt
            1 tsp                       Sugar
            4 ea                        Orange Zest
Preparation
    1.      Blend all ingredients together and strain.




New England Culinary Institute, 2006                                                                               56
Crimson Pie
                                                                Grouping:           Pastries, plated desserts
                                                                Yield:              3 each
                                                                Serving:            0

Ingredient
         1/2   cup                  Orange Juice
         1/4   cup                  Orange Zest
           8   cup                  Blueberries
           8   cup                  Cranberries                              Chopped
           3   cup                  Sugar
         1/2   cup                  Cornstarch
Preparation
    1.    Combine all ingredients and cook over a simmering heat until thickened.
    2.    The filling will make 3 double crusted pies.




Croissant Dough #1
                                                                Grouping:           Pastries, breakfast
                                                                Yield:              0
                                                                Serving:            0

Ingredient
          3    quart                Milk
          3    quart                Water
          8    ounce                Fresh Yeast
          2    pound 1 ounce        Sugar
          1    pound 14 ounce       Butter
         24    pound                Bread Flour
          9    ounce                Salt
                                    Butter for Lamination
         14 pound                   Butter
         18 ounce                   AP Flour
Preparation
    1.    Modified Straight dough:
          Mix butter, salt and sugar in the 60 qt mixer
    2.    Dissolve yeast in liquid, add flour and liquid in that order.
    3.    Mix one minute, then call the chef.
    4.    Make adjustment if necessary and continue to mix dough for 5 minutes on speed 1 only.
    5.    Divide dough into 4 equal parts and place in a lightly sprayed tub, let rest for 15 minutes.
    6.    Press dough out to the size of a full sheet pan, place on parchment-lined pan and wrap dough
          in plastic liner. LABEL.
    7.    Dough will either be frozen or placed in the walk-in before laminating to retard.




New England Culinary Institute, 2006                                                                            57
Croissant Dough #2
                                                             Grouping:       Pastries, amenities,
                                                             Yield:          25 pound
                                                             Serving:        4.5 ounce

Ingredient
         2 1/2   ounce                 Fresh Yeast
             3   quart                 Milk
             2   cup                   Water
            12   pound                 AP Flour
         3 3/4   ounce                 Salt
            12   ounce                 Sugar
                                       ROLL-IN BUTTER:
            5 pound                    Butter
            4 ounce                    Bread Flour
Preparation
    1.      Use the straight dough method.
    2.      Mix 2 minutes on speed # 1, check consistency.
    3.      6 minutes on speed # 1. Do not develop the dough.
    4.      VARIATION: WHOLE WHEAT: Substitute for flour above.
            4 lb Whole Wheat Flour
            4 lb Bread Flour
            4 lb Pastry Flour




Custard for Baked Fruit Tarts
                                                             Grouping:       Pastries, cakes, tarts, pies
                                                             Yield:          5 cup
                                                             Serving:

Ingredient
           10    each                  Eggs
            8    ounce                 Sugar
            2    cup                   Cream                             May be whipped
            2    cup                   Milk
          1/2    teaspoon              Vanilla
Preparation
    1.      Whisk together all ingredients and strain.
    2.      Yield: 2 X 10" tarts




New England Culinary Institute, 2006                                                                        58
Danish Pastry
                                                                Grouping:         Pastries, amenities,
                                                                Yield:            26 pound
                                                                Serving:          4.25 ounce

Ingredient
                                    DETREMPE:
          5   ounce                 Fresh Yeast
          1   pound                 Sugar
          4   pound                 Milk
          5   pound                 Pastry Flour
          7   pound 8 ounce         AP Flour
          3   tablespoon            Salt
         24   each                  Eggs
          3   tablespoon            Vanilla Extract
          1   tablespoon            Cardamom
          3   each                  Oranges                                  Zest only
          2   each                  Lemons                                   Zest only
                                    BEURRAGE:
          5 pound                   Butter
          4 ounce                   AP Flour
Preparation
    1.    Use the straight dough method. Continue to mix on speed # 1 for 6 minutes after adjustment.




Danish Spice
                                                                Grouping:         Pastries, basic mixes
                                                                Yield:            0
                                                                Serving:          0

Ingredient

         12 ounce                   Cardamom
          8 ounce                   Nutmeg
          4 ounce                   Cloves

Preparation




New England Culinary Institute, 2006                                                                      59
Dark Rye - Pumpernickel Style
                                                                   Grouping:         Pastries, breads/rolls
                                                                   Yield:            17 pound
                                                                   Serving:          0

Ingredient
             7   pound 11 ounce       Water
             2   ounce                Yeast
             1   recipe               Rye Pate Fermente (old dough)
             9   pound 8 ounce        Patent Flour
             2   pound                Light Rye Flour
             2   pound 8 ounce        Dark Rye Flour
         5 1/2   ounce                Salt
             2   ounce                Honey
             6   ounce                Molasses
             2   ounce                Espresso Powder
             4   ounce                Cocoa Powder
             1   ounce                Caraway Seed
Preparation
    1.      Mix 5 minutes, #1 speed.
    2.      Floor ferment 45 minutes.
    3.      Scale and make-up or retard.




Date and Oat Crumble Tart
                                                                   Grouping:         Pastries, cakes, tarts, pies
                                                                   Yield:
                                                                   Serving:

Ingredient
            1    each                 Lemon zest
            5    ounce                Dates                                     Dried and chopped
            3    each                 Apples                                    Diced
          1/4    cup                  Water
            1    teaspoon             Vanilla extract
                                      TOPPING:
            3    ounce                Rolled oats
            4    ounce                Butter
            4    ounce                Brown sugar
            4    ounce                Flour
Preparation
    1.      For Topping:
            Cut butter into flour. Mix in sugar and oats. Mix should be very crumbly.
    2.      In a separate pan, place lemon zest, dates, apples, water, and vanilla. Cook to soften. Cool.
    3.      For Tart:
            Spread cooled date mixture into half-baked shell. Sprinkle with topping and bake in 350°F deck.




New England Culinary Institute, 2006                                                                                60
Date Nut Bread
                                                                     Grouping:           Pastries, breakfast
                                                                     Yield:              22 pound
                                                                     Serving:

Ingredient
             5   pound                 Brown Sugar
             2   pound 8 ounce         Shortening
             5   ounce                 Salt
            35   each                  Eggs                                       Slightly beaten
             5   ounce                 Baking Soda
         1 1/2   gallon                Water
            10   pound                 Bread Flour
             2   pound 8 ounce         Whole Wheat Flour
             5   ounce                 Baking Powder
             2   tablespoon            Cardamom
           1/2   teaspoon              Nutmeg
           1/2   teaspoon              Clove
             1   teaspoon              Cinnamon
            10   pound                 Dates                                      Chopped
             5   pound                 Walnuts / Pecans                           Chopped
Preparation
    1.      Cream together the brown sugar, shortening, and salt.
    2.      Add the eggs.
    3.      Dissolve baking soda in the water. Add alternately with the flour mixture.
    4.      Add the dates and nuts last.




Death By Chocolate Filling
                                                                     Grouping:           Pastries, basic mixes
                                                                     Yield:
                                                                     Serving:            5 pvc's

Ingredient
            10   each                  Egg yolks                                  Pasteurized
           2/3   cup                   Kahlua
           2/3   cup                   Brandy
         3 1/3   pound                 Semi sweet chocolate                       Melted
            10   each                  Egg whites                                 Pasteurized
         1 1/3   quart                 Cream                                      Whipped
Preparation
    1.      Have all mise en place ready.
    2.      Warm yolks over water bath to 115°F, whisking constantly.
    3.      Place in mixer with whip and ribbon.
    4.      Remove to a bowl. Temper in alcohol.
    5.      Temper in chocolate.
    6.      Whip whites to soft peaks and fold into chocolate mixture.
    7.      Fold in cream.
    8.      Use immediately.




New England Culinary Institute, 2006                                                                             61
Decorating Dough
                                                                    Grouping:         Pastries, basic mixes
                                                                    Yield:            0
                                                                    Serving:          0

Ingredient
              1   pound                Bread Flour
              1   pound 4 ounce        Water
          3 1/4   ounce                Salt
              4   ounce                Margarine or Shortening
             12   ounce                Corn Starch
Preparation
     1.      Boil the water, salt, and margarine. Add the flour to make a roux.
     2.      Cool at room temperature, covered.
     3.      Knead in cornstarch by hand. Chill before use.
     4.      Bake at 325F in the convection oven before or after drying at room temperature.




Diplomat Cream
                                                                    Grouping:         Pastries, basic mixes
                                                                    Yield:            4 pound
                                                                    Serving:

Ingredient
             2    pound                Pastry Cream (Retail)
             2    pound                Heavy cream                              Whipped
             5    leaf                 Gelatin                                  Bloomed
           1/4    cup                  Liqueur
Preparation
     1.  Melt gelatin into liqueur. Temper pastry cream and gelatin together to avoid gelatin "clumps).
         Gently fold in whipped cream.
VARIATIONS:
         For flavored mousses, temper appropriate flavorings into pastry cream and proceed as usual.
         Suggested flavorings: hazelnut paste, espresso, orange juice and/or oil or caramel sauce.




New England Culinary Institute, 2006                                                                          62
Egg Wash
                                                                     Grouping:          Pastries, basic mixes
                                                                     Yield:             3 cup
                                                                     Serving:           0

Ingredient
            8 each                      Egg
            8 ounce                     Milk
            1 pinch                     Salt
Preparation
    1.      Cream together.




Espresso Biscotti
                                                                     Grouping:          Pastries, amenities,
                                                                     Yield:             100 each
                                                                     Serving:

Ingredient
             3   pound 0.5 ounce        AP Flour
             1   ounce                  Baking powder
           1/2   ounce                  Salt
             1   pound                  Butter                                     Chilled and chopped
             1   pound                  Almonds
         3 1/4   ounce                  Espresso beans                             Roughly ground in Cuisinart
            23   ounce                  Eggs
             4   cup                    Sugar
         8 3/4   ounce                  Espresso
                                        Chocolate                                  Tempered
Preparation
    1.      Sift flour, baking powder, and salt together.
    2.      Place sifted ingredients in mixture with paddle. Add butter and mix until butter is in small pea
            sized chunks.
    3.      In another mixer, ribbon eggs and sugar. Put ribboned egg mixture in mixer with dry
            ingredients. Pour in espresso and mix only until incorporated.
    4.      Put almonds and ground beans in last.
    5.      This mix will be rather wet. Separate mix into four portions and roll with a lot of flour into 2"
            wide logs.
    6.      Bake at 350°F until firm. Cool slightly.
    7.      Slice on a diagonal, into 1/2" slices and bake again until dry. Cool. Dip in tempered chocolate.




New England Culinary Institute, 2006                                                                             63
European Country Style Bread (Pain de Campagne)
                                                                   Grouping:   Pastries, breads/rolls
                                                                   Yield:      28 pound
                                                                   Serving:    0

Ingredient
             9   pound 3 ounce          Water
             1   recipe                 Pate Fermente
            10   pound 8 ounce          Patent Flour
             1   pound                  Dark Rye Flour
             1   pound                  Cornmeal
             3   pound                  Whole Wheat Flour
             5   ounce                  Salt
         3 1/2   ounce                  Yeast
Preparation
    1.        4 minutes #1 speed. Check consistency.
    2.        8 minutes #2 speed.
    3.        Floor ferment 50 minutes.
    4.        Scale @ 1 1/2 #.
    5.        Shape per Chef's demo.
    6.        Final Proof = 1 1/2 hours.
    7.        Bake @ 450F, approx 35 minutes.




False Buttercream
                                                                   Grouping:
                                                                   Yield:      0
                                                                   Serving:    0

Ingredient
          6pound 4oz.                   AP Shortening
         10 Pound                       Powdered Sugar
         5 oz.                          Water
         7 oz.                          Light Corn Syrup

Preparation
         1.        Sift powdered sugar and blend into shortening
         2.        Add water and corn syrup and blend

                   Store Airtight




New England Culinary Institute, 2006                                                                    64
Financiers
                                                                        Grouping:           Pastries, plated desserts
                                                                        Yield:              0
                                                                        Serving:            0

Ingredient
             14   ounce                   Almond Flour
              3   cup                     Powdered Sugar
          1 1/2   cup                     Granulated Sugar
             18   each                    Egg Whites, pasteurized
              1   teaspoon                Vanilla Extract
          1 1/2   cup                     AP Flour
              1   teaspoon                Salt
              1   pound                   Butter, brown-noisette
Preparation
    1.       In bowl, combine almond flour, sugars, egg whites and vanilla extract
    2.       Stir in the flour and salt, mix until smooth.
    3.       Stir in the brown butter until combined. Chill until batter is thick, preferably overnight.
    4.       Bake in 325-degree low oven until golden brown




Florentine
                                                                        Grouping:           Pastries, amenities,
                                                                        Yield:              2 sheet
                                                                        Serving:             (very thin sheets)

Ingredient
              6   ounce                   Sugar
          4 1/2   ounce                   Cream
          2 1/2   ounce                   Butter
          3 1/2   ounce                   Glucose
         17 1/2   ounce                   Almonds                                     Sliced
              2   ounce                   Honey
Preparation
    1.       Place sugar, cream, butter, and glucose in a pot and bring to a boil.
    2.       Add nuts and honey.
    3.       Spread very thin on parchment paper.
    4.       Bake at 350°F.
    5.       Cut immediately.
    6.       When cool, dip in tempered chocolate.




New England Culinary Institute, 2006                                                                                    65
Focaccia
                                                                    Grouping:         Pastries, breads/rolls
                                                                    Yield:            336 ounce
                                                                    Serving:          8 ounce

Ingredient
             1   head                  Garlic                                    Chopped
             1   bunch                 Rosemary                                  Chopped
             2   bunch                 Scallions                                 Chopped
             2   each                  Red Onions                                Chopped
             1   pint                  Starter
             5   pound 12 ounce        Water
         6 1/2   ounce                 Fresh Yeast
             4   ounce                 Corn Syrup
            12   ounce                 Olive Oil
            11   pound 2.5 ounce       Bread Flour
         2 1/4   ounce                 Salt
Preparation
    1.      Chop the garlic, rosemary, scallions, and red onion. Set aside.
    2.      Use the straight dough method.
    3.      Dock, brush with oil, sprinkle with salt.
    4.      OPTIONS: Sun-dried tomatoes, oregano, etc., can be added to the dough.




Frangipan with Almond Paste I
                                                                    Grouping:         Pastries, ice cream,
                                                                    Yield:            2 sheet
                                                                    Serving:           OR p4 lbs. 6 oz.

Ingredient
            1    pound 12 ounce        Almond paste
            1    pound 4 ounce         Butter
            3    ounce                 Sugar
           10    each                  Eggs
            3    ounce                 AP Flour
Preparation
    1.      Slowly blend the butter into the almond paste. Add sugar. Cream until very light. Incorporate
            eggs. Stir in flour.
    2.      Spread very evenly (and thin sheet) on 2 FLAT, greased and papered sheet pans. Bake in
            300°F convection until done, about ten minutes.




New England Culinary Institute, 2006                                                                           66
Frangipane with Almond Paste II
                                                                  Grouping:          Pastries, ice cream,
                                                                  Yield:
                                                                  Serving:           4 lbs. 15 oz.

Ingredient
          2   pound 3 ounce          Almond paste
          1   pound 2 ounce          Butter                                    Softened
         14   each                   Eggs
          3   ounce                  Cake flour
Preparation
    1.    Slowly blend the butter into the almond paste. Cream until very light. Incorporate eggs slowly.
          Stir in the flour.




Frangipane - La Brioche
                                                                  Grouping:          Pastries, basic mixes
                                                                  Yield:             0
                                                                  Serving:           0

Ingredient
         32   ounce                  Almond Paste
          4   ounce                  Sugar
          1   pound                  Butter
          4   ounce                  Cake Flour
          1   pound                  Eggs
Preparation
    1.    Cream, adding ingredients in the order listed.




New England Culinary Institute, 2006                                                                         67
Frangipane with Ground Almonds
                                                                       Grouping:          Pastries, ice cream,
                                                                       Yield:             2 quart
                                                                       Serving:            OR 4 lbs. 11 oz.

Ingredient
          17   ounce                   Butter
          12   ounce                   Sugar
          17   ounce                   Almonds                                       Ground fine**
           8   each                    Eggs
         1/2   teaspoon                Vanilla
           3   teaspoon                Rum
Preparation
    1.    Cream butter and sugar until light. Warm mixture as needed to prevent curdling. Incorporate
          eggs slowly. Warm as needed. Fold in almonds and flavorings.
    2.    **For Hazelnut Frangipane, replace almonds with 12 oz. Hazelnut flour and 5 oz. Ground




French Buttercream
                                                                       Grouping:          Pastries, ice cream,
                                                                       Yield:             5.75 pound
                                                                       Serving:

Ingredient
          2    pound                   Sugar
          8    ounce                   Water
         12    ounce                   Egg Yolks                                     Pasteurized
          2    pound 8 ounce           Butter                                        Softened
                                       Vanilla
Preparation
    1.    Combine Sugar and Water in a saucepan. Bring to a boil while stirring to dissolve the Sugar.
          Combine to boil until syrup reaches a temperature of 240° F (115° C). While syrup is boiling,
          whip yolks until light and thick (ribboned).
    2.    As soon as the syrup reaches 240° F (pull at 238°F to account for carry over). Pour it very slowly
          into the beaten Yolks while mixer runs on second speed. Continue to beat until the mixture is
          completely cool and the Yolks are very thick and light. With the mixer still running, add the
          Butter a little at a time. Add it just as fast as it can be absorbed by the mixture. Beat in. If icing is too soft,
          refrigerate it until it is firm to spread.




New England Culinary Institute, 2006                                                                                            68
Fruit Cobbler
                                                                  Grouping:       Pastries, plated desserts
                                                                  Yield:          0
                                                                  Serving:        0

Ingredient
             6   cup                  Fruit
             1   cup                  Sugar
           1/4   cup                  AP Flour
             1   teaspoon             Cinnamon
             1   teaspoon             Ground Ginger
                                      Cobbler tops, see other recipe
Preparation
    1.       Combine ingredients together in mixing bowl.
    2.       Divide evenly between molds. Top with cobbler dough. Brush with heavy cream and sugar.
    3.       Bake at 325 in a slow oven until golden brown and bubbling.
              Critical Control: Proper labeling, dating, storage and rotation




Fruit Crisp Topping
                                                                  Grouping:
                                                                  Yield:
                                                                  Serving:

Ingredient
         3 lbs. 3oz.                       AP flour
         1lb. 5oz                          Oats
         3lbs.                             Brown. Sugar
         1 ½ tsp                           Salt
         2lbs 4oz.                         Melted butter
Preparation




New England Culinary Institute, 2006                                                                          69
Fruit Flan Filling
                                                                  Grouping:          Pastries, basic mixes
                                                                  Yield:
                                                                  Serving:

Ingredient
           2   pound                 Pastry Cream (Retail)
           1   quart                 Heavy cream                               Whipped
           5   leaf                  Gelatin
         1/4   cup                   Orange juice
Preparation
    1.    Bloom gelatin in cold water. Melt gelatin in orange juice. Temper into conditioned pastry
          cream. Fold in whipped cream.
    9.    Yield: 3 X 9 " plus 24 tartlets




Fudge Mirror Cookies
                                                                  Grouping:          Pastries, cakes, tarts, pies
                                                                  Yield:             280 each
                                                                  Serving:           0

Ingredient
          6    pound 10 ounce        Sugar
          2    ounce                 Salt
          5    pound 2 ounce         Shortening
          1    pound 10 ounce        Butter
          2    ounce                 Baking Soda
          2    ounce                 Vanilla
         16    ounce                 Eggs
         10    pound 4 ounce         Cake Flour
          1    pound 8 ounce         Cocoa
Preparation
    1.    Scoop with a # 20 Scoop, place directly on sheet pans, then press your thumb in the center to
          make a small crater.
    2.    Bake at 300-325F in a convection oven. Fill the crater with ganache after baking. Let the
          ganache set and cool before boxing or putting in baskets.




New England Culinary Institute, 2006                                                                                70
Ganache #2
                                                                   Grouping:          Pastries, basic mixes
                                                                   Yield:             10 pound
                                                                   Serving:

Ingredient
          6 pound                    Semi sweet chocolate                       Chopped fine
          1 quart                    Heavy cream
          1 quart                    Whole milk
Preparation
    1.    Bring cream and milk to a boil. Pour over chopped chocolate. Stir until smooth. Strain, if
          needed. Allow to cool before storing. DO NOT REFRIGERATE.
    2.    Store uncovered until cool and then cover.
    3.    VARIATIONS:
          for Rum Ganache-add rum last, 2 cups.




Ganache #3
                                                                   Grouping:          Pastries, basic mixes
                                                                   Yield:             5 pound
                                                                   Serving:

Ingredient
          3 pound                    Semi-Sweet Chocolate
          1 quart                    Heavy Cream
Preparation
    1.    Chop the chocolate fine.
    2.    Scald the cream, remove from the heat and stir into the chocolate.




New England Culinary Institute, 2006                                                                          71
Genoa Cake
                                                                  Grouping:        Pastries, cakes, tarts, pies
                                                                  Yield:
                                                                  Serving:             1 X 10 " cake

Ingredient
             8   ounce                Sugar
             8   ounce                Butter
             3   each                 Eggs
             9   ounce                Cake flour                              Sifted
             1   teaspoon             Baking powder                           Sifted
         5 1/2   ounce                Mixed dried fruit
Preparation
    1.      Cream butter and sugar. Slowly add eggs, scraping down bowl and allowing time for
            incorporation between additions. Gently fold in flour and baking powder by hand.
    2.      Fold in fruit last.
    3.      Bake in 350°F deck oven.




German Buttercream
                                                                  Grouping:        Pastries, ice cream,
                                                                  Yield:           2.5 pound
                                                                  Serving:

Ingredient
            1 pound                   Butter
            1 pound                   Fondant
            8 ounce                   Pastry Cream
Preparation
    1.      Cream butter lightly. Slowly add fondant.
    2.      Add Pastry Cream last and cream until light. Warm if necessary.




New England Culinary Institute, 2006                                                                              72
German Chocolate Cake Filling
                                                                      Grouping:         Pastries, ice cream,
                                                                      Yield:
                                                                      Serving:

Ingredient
                1   quart                Cream
              3/4   pound                Brown sugar
                1   cup                  Egg yolks
              1/2   pound                Butter
                2   cup                  Pecans                                    Toasted
                6   cup                  Coconut                                   Desiccated
              1/2   tablespoon           Vanilla
Preparation
    1.         Bring cream, brown sugar, yolks, butter to a simmer, stirring frequently. Add pecans and coconut
               and boil one minute, stirring constantly. Add vanilla. Cool before use.
    2.         Yield: 3 X 8 " cake




German Chocolate Pound Cake
                                                                                            Yield: 5 cakes
Ingredient
         20oz.                        Semi Sweet chocolate
         13 ¾ C.                      cake flour Sifted
         8 ¾ C.                       Sugar
         5tsp.                        Salt
         3 ¾ tsp.                     Cream of Tartar
         2 ½ tsp.                     Baking Soda
         1 ¼ tsp.                     Cinnamon
         2 ½ lb                       Butter-Softened
         3 ¾ C.                       Milk
         5 tsp.                       Vanilla Extract
         15                           Whole Eggs
         5 ea.                        Egg Yolks
Preparation
         1.     Chop and melt chocolate.
         2.     Sift together dry ingredients.
         3.     Cream softened butter.
         4.     Add dry ingredients, milk and vanilla extract, mixing only until combined.
         5.     Beat for 2 minutes on medium speed.
         6.     Add eggs, yolk and chocolate.
         7.     Beat one minute longer.
         8.     Pour batter in a greased and floured Bundt pan and bake for approximately 65 minutes and 350-degrees F.




New England Culinary Institute, 2006                                                                                      73
Gingerbread Applique Technique

Gingerbread       (May use ½ tsp each; baking powder and baking soda)
6 cups all purpose flour
1 ½ tsp. Baking powder                      1 C. Sugar
1 tsp salt                                  1 C. Shortening
1 tsp nutmeg                                1 ½ C. unsulfered molasses (12 oz jar)
½ tsp clove                                 1 large egg, room temp, plus 1 ½ tbls. water
¼ tsp allspice
1 ½ tsp cinnamon

Sift dry ingredients together. In large saucepan, melt shortening; cool slightly; add sugar, molasses, and egg mixture and mix
together well. Add 1/3 of flour mixture and stir. Add ½ of remaining flour mixture and blend into dough. Place remaining flour
mixture on pastry board or countertop; spoon dough onto flour and with hands work remaining flour into dough. Cut dough
into thirds and form into logs; flatten somewhat and wrap in plastic wrap. May be refrigerated for approx. an hour if desired.
Prepared pieces are baked in 350-degree oven for 10 to 18 minutes, depending on depth of pieces on baking sheet.

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

To roll dough: Dough may be rolled on silicone parchment, greased foil, or baking parchment thus making it possible to cut
pieces and bake without moving pieces. It may be necessary to tape parchment or foil to counter top to prevent moving. Be
sure parchment etc will fit on your cooking sheet. Cut two lengths of dowel of desired size (1/8 inch thin; 3/16 inch, average;
¼ inch for thick). Place dowels on each side of parchment; space between dowels should be about 1 inch less than the length
of your rolling pin. Roll out dough until rolling pin rolls on dowels. This provides an even depth throughout.

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

To Bake: Preheat oven to 350 degrees. Have all pieces on a sheet the same depths because thin pieces will burn before
other pieces are baked. Time will vary from 10 to 18 minutes depending on thickness. Watch carefully
Hints: Always place pieces on completely cooled cookie sheet. For the best, most even baking, use your heaviest gauge
metal cookie sheet. Remove cookie pieces to cooling rack to avoid moisture forming. If available to you, silicone parchment
bakes the most evenly without burning as quickly. This parchment may be used several times. Cookies release from silicone
very easily.
Glass Windows: Glass for windows can be made with gumdrops. Grease wax paper; place gun drop on paper, fold paper to
cover gum drop, roll with rolling pin to very thin, cut to size and attach to back of window of baked piece with royal icing.
Variation of recipe: The recipe on front was formulated to make a FIRM cookie somewhat resistant to humidity. For a softer
cookie; leave out baking powder, use 1 tsp baking soda, leave out egg/water mixture, use two eggs and proceed as directed.




New England Culinary Institute, 2006                                                                                            74
Ginger Cake
                                                                   Grouping:         Pastries, cakes, tarts, pies
                                                                   Yield:
                                                                   Serving:          1 X 8 " cake

Ingredient
             4   ounce                Butter
           1/2   cup                  Brown sugar
             1   each                 Egg
           1/4   cup                  Molasses
           1/4   cup                  Corn syrup
         1 1/2   cup                  AP Flour
             1   teaspoon             Baking soda
           1/2   teaspoon             Salt
           1/2   cup                  Buttermilk
             3   ounce                Ginger                                   Grated fresh
Preparation
    1.      Cream butter and sugar only until smooth. DO NOT CREAM TO HIGH VOLUME.
    2.      Slowly add egg. Add molasses and corn syrup. Sift together dry ingredients and add alternately
            with liquid.
    3.      Add ginger.
    4.      Fill pans only 1/2 to 2/3 high.
    5.      Bake in 350°F deck oven.




Ginger Ice Cream
                                                                   Grouping:         Pastries, plated desserts
                                                                   Yield:            0
                                                                   Serving:          0

Ingredient
            1    quart                Milk
            1    pound                Sugar
            6    ounce                Glucose
           11    ounce                Yolks, pasteurized
            1    ounce                Milk Solids
            1    quart                Heavy Cream
            2    teaspoon             Vanilla Extract
            2    teaspoon             Ground Ginger
            1    ounce                Candied Ginger
Preparation
    1.      Prepare ice bath, chinois, container, ladle
    2.      Place heavy cream in container with chinois.
    3.      Combine milk, sugar, milk solids in large saucepan. Scald (185)
    4.      While heating milk, combine yolks, and glucose. Temper 1/2 hot dairy into yolks, NO whisk.
    5.      Mix everything back into hot dairy. Stir constantly, bring to 175 degrees.
    6.      Strain immediately into container with heavy cream and vanilla. Stir to cool faster.
    7.      Add Vanilla, add ground and candied ginger. Process with burr mixer until smooth. Spin




New England Culinary Institute, 2006                                                                                75
Ginger Shortbread
                                                           Grouping:          Pastries, cakes, tarts, pies
                                                           Yield:             0
                                                           Serving:           0

Ingredient
          4    pound                 Butter
         28    ounce                 Sugar
          2    cup                   Fresh Ginger                      Minced
          1    teaspoon              Salt
          2    teaspoon              Ground Black Pepper
          5    pound                 AP Flour
                                     FOR LEMON:
           9 each                    Lemons                            Zest
         1/2 cup                     Lemon Juice
           1 tablespoon              Ground Ginger
Preparation
    1.    Use the creaming method.




Gingersnaps NL
                                                           Grouping:          Pastries, amenities,
                                                           Yield:             0
                                                           Serving:           0

Ingredient
           9   pound                 Margarine
          10   pound 8 ounce         Brown Sugar
           6   cup                   Molasses
          24   each                  Eggs
          18   pound 6 ounce         AP Flour
         1/2   cup                   Cinnamon
         1/2   cup                   Ground Ginger
         1/4   cup                   Ground Cloves
           6   tablespoon            Baking Soda
           2   tablespoon            Salt
Preparation
    1.    Use creaming method




New England Culinary Institute, 2006                                                                         76
Gingersnaps
                                                                    Grouping:        Pastries, amenities,
                                                                    Yield:           2 sheet
                                                                    Serving:

Ingredient
            12   ounce                 Butter                                   Softened
             2   cup                   Sugar
           1/3   cup                   Molasses
             2   each                  Eggs
         4 1/2   cup                   AP Flour                                 Sifted
             1   tablespoon            Ginger                                   May need a bit more if necessary
             1   tablespoon            Cinnamon                                 May need a bit more if necessary
             4   teaspoon              Baking soda
Preparation
    1.      Cream together butter, sugar, molasses, and eggs until light.
    2.      Mix together dry ingredients and stir in gently.
    3.      Pipe or form balls and bake in a 350°F deck oven.




Graham Cracker Crust                                          Grouping:                    Pastries, amenities,
                                                                    Yield:
                                                                    Serving:         8 lbs. 7 oz./20- 8"crusts

Ingredient
            5    pound                 Graham cracker crumbs
           10    ounce                 AP Flour
            1    pound 4 ounce         Sugar
            1    pound 9 ounce         Butter                                   Melted
Preparation
    1.      Mix dry ingredients.
    2.      Pour butter over and combine thoroughly.




New England Culinary Institute, 2006                                                                               77
Grand Mariner Truffles
                                                                    Grouping:
                                                                    Yield:
                                                                    Serving:

Ingredient
          26   ounce                  Semi sweet chocolate                        Chopped fine
          16   ounce                  Cream
           5   ounce                  Butter
           5   ounce                  Grand Marnier
                                      Chocolate                                   Tempered
Preparation
    1.    Boil cream.
    2.    Pour over chocolate.
    3.    Mix in soft butter and Grand Mariner.
    4.    Refrigerate.
    5.    Form into balls.
    6.    Dip in tempered chocolate.




Granola
                                                                    Grouping:          Breakfast
                                                                    Yield:             0
                                                                    Serving:           0

Ingredient
           8   pound                  Rolled Oats
           2   pound                  Sesame Seeds
           2   pound                  Brown Sugar
           1   pound 8 ounce          Walnuts
           1   pound 8 ounce          Almonds
           2   pound 8 ounce          Sunflower Seeds
           4   cup                    Canola Oil
           4   cup                    Maple Syrup
Preparation
    1.    Blend all ingredients in 60 qt mixer with paddle until well-mixed and starting to stick together.
    2.    Sprinkle onto 6 sheet pans in one layer and bake until slightly colored.
    3.    Break up on sheet pan and mix again.
    4.    Bake until golden and dry.
    5.    Do not let get too dark.




New England Culinary Institute, 2006                                                                          78
Grandpa Moshe's Flourless Chocolate Cake (6X)
                                                                    Grouping:         Pastries, cakes, tarts, pies
                                                                    Yield:
                                                                    Serving:           6 X 9 " pans

Ingredient
            1    pound 14 ounce        Butter
            3    pound 12 ounce        Semi sweet chocolate
           36    each                  Eggs                                      Separated
            1    pound 11 ounce        Sugar
Preparation
    1.      Spray and paper the 9" pan (s). DO NOT USE PAN GREASE BECAUSE IT CONTAINS FLOUR.
    2.      Melt butter and chocolate together. Ribbon yolks and sugar. Fold chocolate and butter into
            yolks. Whip whites with sugar to medium peaks. Fold into rest of mixture.
    3.      Bake in 350°F deck until done, approximately one hour.
    4.      DO NOT UNMOLD THESE CAKES THE SAME DAY THEY ARE BAKED.
    5.      Cool, wrap in the pans, and refrigerate for 24 hours and then unmold carefully.




Gum Paste with Egg White
                                                                    Grouping:         Garnishes
                                                                    Yield:
                                                                    Serving:

Ingredient
            4 cup                      Powdered sugar                            Sifted
            3 teaspoon                 Gum tragacanth                            OR 2 tsp. Gum tragacanth plus 2
                                                                                 tsp. Carbonxymenthyl cellulose
             5   teaspoon              Water                                     Cold
             2   teaspoon              Powdered gelatin
             3   teaspoon              Shortening
             2   teaspoon              Liquid glucose
         1 1/2   ounce                 Egg white                                 Pasteurized
Preparation
    1.      Mixed sifted sugar and gum tragacanth together and cover. Warm in oven. Bloom gelatin in the
             water for 30 minutes. Measure other ingredients and place in separate containers. Melt
            shortening. Warm glucose (not together). Melt bloomed gelatin.
    2.      Place sifted sugar and gum into a mixing bowl with a dough hook. On slow speed, add gelatin,
            shortening, glucose, and finally egg whites. Turn mixer to medium speed and mix to a paste.
    3.      Cut paste into 4 oz. Pieces and wrap in plastic twice. Place in plastic bag and seal. This paste
            may be kept frozen for six months.


New England Culinary Institute, 2006                                                                                 79
Gumpf Bread
                                                             Grouping:       Pastries, breads/rolls
                                                             Yield:          6 pound
                                                             Serving:        24 ounce

Ingredient
             1   pound 2 ounce           Milk
             1   pound 2 ounce           Water
             1   pound 8 ounce           Bread Flour
             1   pound 5 ounce           Whole Wheat Flour
             7   ounce                   Pastry Flour
           1.5   ounce                   Fresh Yeast
             1   ounce                   S-500
             1   ounce                   Salt
             2   ounce                   Salad Oil
Preparation
    1.       Sift S-500 with a small amount of flour.
    2.       Use the straight dough method




Hazelnut Candy
                                                             Grouping:       Pastries, basic mixes
                                                             Yield:
                                                             Serving:

Ingredient
              2 pound 2 ounce            Hazelnut paste
              1 pound 1 ounce            Milk chocolate                  Melted
         10 1/2 ounce                    Hazelnut meal                   Roasted: OPTIONAL
Preparation
    1.       Temper chocolate.
    2.       Add paste.
    3.       Spread on parchment paper 1/4" thick.
    4.       Cut squares and dip in tempered chocolate.




New England Culinary Institute, 2006                                                                  80
Hazelnut Meringue Sheets
                                                                      Grouping:         Pastries, cakes, tarts, pies
                                                                      Yield:            3 sheet
                                                                      Serving:           OR 15.5 lbs.

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




Hazelnut Torte
                                                                      Grouping:         Pastries, cakes, tarts, pies
                                                                      Yield:
                                                                      Serving:

Ingredient
             2   pound                  Hazelnuts                                  Ground fine
            22   each                   Eggs                                       Separated
             1   pound 12 ounce         Sugar
         2 1/2   ounce                  Cake flour                                 Sifted
           1/2   teaspoon               Cinnamon
             1   teaspoon               Vanilla extract
             2   each                   Oranges                                    Zested and juiced
Preparation
    1.      Ribbon yolks, sugar, and zest.
    2.      Add cinnamon and blend in. Slowly add the orange juice and whip until thick. Add flour just to
            incorporate. Gently fold in hazelnuts.
    3.      Whip whites to soft peaks and gently fold into the hazelnut mix.
    4.      Divide into two tube pans lined with parchment paper.
    5.      Bake at 350°F for approximately 1 hour 10 minutes.
    6.      Yield: 2 X 11 “ tube pans with removable bottoms.




New England Culinary Institute, 2006                                                                                   81
Heart Healthy Apple Cake
                                                                      Grouping:           Pastries, plated desserts
                                                                      Yield:
                                                                      Serving:

Ingredient
             3   cup                    Apples, tart                               Peeled, cored, fine dice
         1 1/2   cup                    Dried Apricots
         1 1/2   cup                    Raisins
             3   cup                    AP Flour
             6   each                   Egg Whites
           3/4   cup                    Canola Oil
         4 1/2   ounce                  Honey
           3/4   cup                    Apple Juice
         3 3/4   cup                    Apple Sauce
             1   tablespoon             Vanilla
             3   cup                    Brown Sugar
             1   cup                    Whole Wheat Flour
             1   tablespoon             Baking Soda
         1 1/2   teaspoon               Salt
           1/2   tablespoon             Danish Spice
             1   teaspoon               Cinnamon
           3/4   cup                    Wheat Germ                                 Toasted
Preparation
    1.      Prepare bundt pans with pan spray and A P flour.
    2.      Combine the fruits with 3/5 cup of the A P Flour to coat.
    3.      Mix liquids and sift the dry ingredients into them, mixing just to combine.
    4.      Add the apple mixture. Bake for 55 minutes until it tests clean.
    5.      NUTRITIONAL ANALYSIS:
            210            Calories
            3 grams         Protein
            4.25 grams      Fat
            39 Grams        Carbohydrates
            149 mg.        Sodium
            0              Cholesterol




New England Culinary Institute, 2006                                                                                  82
Heart Healthy Apple Oat Bran Muffins
                                                                    Grouping:         Pastries, breakfast
                                                                    Yield:
                                                                    Serving:

Ingredient
         7 1/2   cup                   Granny Smith Apples                       Chopped
            11   ounce                 Egg Whites
           3/4   quart                 Apple Juice
         7 1/2   ounce                 Oil
          10.6   cup                   Brown Sugar
         1 1/2   cup                   AP Flour
             1   cup                   Whole Wheat Flour
             1   tablespoon            Baking Powder
         2 1/2   teaspoon              Salt
         1 1/2   teaspoon              Cinnamon
         3 3/4   cup                   Oat Bran
         1 1/4   cup                   Wheat Bran
         2 1/2   cup                   Golden Raisins                            Soaked, drained
Preparation
    1.      Mix the egg whites, apple juice, oil, and brown sugar with the apples.
    2.      Sift together the AP flour, whole wheat flour, baking powder, salt, and cinnamon and add to
    3.      Fold in the oat bran, wheat bran, and raisins.


Heart Healthy Chocolate Chiffon
                                                                    Grouping:         Pastries, plated desserts
                                                                    Yield:            3 cake
                                                                    Serving:          0

Ingredient
             4   cup                   Cake Flour
             6   tablespoon            Cornstarch
             2   tablespoon            Baking Powder
         1 1/2   teaspoon              Baking Soda
           3/4   teaspoon              Salt
           1/2   teaspoon              Cinnamon
            15   ounce                 Cocoa Powder (non alkalized )
             3   cup                   Sugar
             6   tablespoon            Sugar
         1 1/2   cup                   Dark Corn Syrup
            15   ounce                 Warm Water
             2   tablespoon            Vanilla
            12   ounce                 Egg Whites
             1   pinch                 Cream of Tartar
Preparation
    1.      Prepare Bundt pans with pan spray and cocoa powder.
    2.      Sift the first 7 ingredients together and add 3 cups of sugar.
    3.      Whisk the cream of tartar, egg whites, and 6 Tbs sugar until stiff peaks.
    4.      Meanwhile, add the corn syrup, water, and vanilla to the dry ingredients in a separate mixer on
            low speed. Fold in the egg whites by hand.
    5.      Bake at 350F about 45 minutes or until it tests clean.
    6.      NUTRITIONAL ANALYSIS:
            161 Calories
            2 grams Protein
            1.25 gram Fat
            .4 gram Saturated Fat
            141 mg. Sodium
            0 Cholesterol


New England Culinary Institute, 2006                                                                              83
Heart Healthy Maple Apple Muffins
                                                                Grouping:       Pastries, breakfast
                                                                Yield:          0
                                                                Serving:        0

Ingredient
           9   tablespoon           Oil
           3   each                 Eggs
           3   each                 Egg Whites
         3/4   cup                  Maple Syrup
       1 1/2   cup                  Unsweetened Apple Sauce
       1 1/2   cup                  Apple Cider, Juice, or Skim Milk
       1 1/2   cup                  Brown Sugar
       1 1/2   teaspoon             Maple Extract
           3   cup                  Apples                                  Diced
       1 1/2   cup                  Raisins
           9   ounce                Oats
       2 1/2   ounce                AP Flour
       6 3/4   ounce                Whole Wheat Flour
           2   teaspoon             Baking Powder
       1 1/2   teaspoon             Baking Soda
       1 1/2   teaspoon             Salt
           2   tablespoon           Cinnamon
Preparation


Hearth Bread (7-Grain)
                                                                Grouping:       Pastries, breads/rolls
                                                                Yield:          24 loaf
                                                                Serving:        22 oz. Loaves
Ingredient
                                    DAY ONE- SPONGE:
          7    pound 8 ounce        Water
          9    pound                AP Flour
          2    ounce                Malt
        1/4    ounce                Fresh Yeast
                                    DAY TWO- DOUGH:
           5 pound                  Water
           1/4 ounce                Yeast
       4 1/2 ounce                  Salt
          12 pound 4 ounce          AP Flour
           1 pound                  7-Grain
Preparation
    1.   DAY ONE SPONGE: Knead ingredients on low speed then develop for 4 minutes.
    2.   All ingredients should be evenly blended together.
    3.   Pour into a clean tub.
    4.   Cover and let stand at
    DAY TWO DOUGH:
    5.   Add the ingredients to the sponge and knead at low speed for 2 minutes, then for 6 minutes on medium speed.
    6.   Put the dough in a tub and let it ferment for 2 hours. Punch down twice after each hour.
    7.   Bring to the table and deflate, then scale into 22 ounce loaves.
    8.   Shape into round loaves on cornmeal.
    9.   Proof until double in size.
    10.  Bake in a 650F oven. After 10 minutes, transfer to a 400F oven and continue baking 20-25
         minutes.
    11. This bread should be put in paper bags with open ends, never in plastic bags!



New England Culinary Institute, 2006                                                                               84
Hermit Cookies
                                                                       Grouping:          Pastries, cakes, tarts, pies
                                                                       Yield:             24 each
                                                                       Serving:           1 each

Ingredient
              4   pound 8 ounce          Sugar
              2   pound 4 ounce          Butter
              8   ounce                  Honey
              1   pound 2 ounce          Eggs
          1 1/2   ounce                  Baking Soda
          1 1/2   ounce                  Cinnamon
            3/4   ounce                  Ground Ginger
            3/4   ounce                  Nutmeg
              6   pound 4 ounce          Cake Flour
             12   ounce                  Water
              1   pound 10 ounce         Molasses
              2   pound                  Cake Crumbs
              3   pound 2 ounce          Raisins
Preparation
     1.      Cream together the butter and sugar.
     2.      Add the honey and eggs, mix and scrape down.
     3.      Sift together baking soda, cinnamon, nutmeg, and cake flour.
     4.      Add alternately with liquid.
     5.      Push cake crumbs through a screen. Add crumbs and raisins last, blending in.
     6.      Roll into 4 logs and flatten slightly. Bake until firm, brown and set. Cut logs into 6 cookies per




High Ratio Vanilla Cake
                                                                       Grouping:          Pastries, cakes, tarts, pies
                                                                       Yield:             24 each
                                                                       Serving:           1 each

Ingredient
            5 pound                      Sugar
            4 pound                      Cake Flour
            2 Tbls.                      Salt
            5 Tbls                       Baking Powder
          1 Pound 8oz                    Fluid Flex Shortening
            1 Quart                      Milk
            7 Cup                        Eggs
          ½ Cup                          Vanilla

Preparation
1.   Sift dry ingredients
2.   Mix dry and wet ingredients together
3.   Mix 1st speed for 2 minutes
4.   Scrape down the bowl
               rd
5.   Mix on 3 speed for 10 minutes
6.   Bake 300-deegree for 40 minutes




New England Culinary Institute, 2006                                                                                     85
Honey Bran Bread #2
                                                             Grouping:       Pastries, breads/rolls
                                                             Yield:
                                                             Serving:         See Below Varying

Ingredient
                                       SMALL BATCH RECIPE:
            4    pound 8 ounce         Water
            8    ounce                 Milk
            5    each                  Eggs
            4    ounce                 Butter                            Melted
            5    ounce                 Fresh Yeast
            1    pound                 Honey
          1/2    pound                 Bran
            9    pound 12 ounce        Bread Flour
         3.25    ounce                 Salt
                                       LARGE BATCH RECIPE:
             9   pound                 Water
             1   pound                 Milk
            10   each                  Eggs
             8   ounce                 Butter                            Melted
         9 1/2   ounce                 Fresh Yeast
             2   pound                 Honey
             1   pound                 Bran
            19   pound 8 ounce         Bread Flour
             6   ounce                 Salt
Preparation
    1.      Use the straight dough method.




Honey Glaze
                                                             Grouping:       Pastries, basic mixes
                                                             Yield:          29 ounce
                                                             Serving:        1 ounce

Ingredient
            6    ounce                 Unsalted Butter
           15    ounce                 Brown Sugar
            3    ounce                 Honey
            4    ounce                 Light Corn Syrup
            1    ounce                 Water
Preparation
    1.      Combine all ingredients and bring to a boil.




New England Culinary Institute, 2006                                                                  86
Honey Tuile
                                                                   Grouping:       Pastries, amenities,
                                                                   Yield:
                                                                   Serving:

Ingredient
             4   ounce                 Butter
             6   ounce                 Honey
             8   ounce                 10 X Sugar
         8 1/2   ounce                 AP Flour
             6   ounce 0.5 ounce       Egg Whites
Preparation
    1.      Beat the butter and honey until light. Add the sugar and flour and mix to combine. Gradually
            add the egg whites, mix until smooth.
    2.      Thyme: Sprinkle the tuiles with thyme leaves before baking.
    3.      Peach: Add reserved peach pulp from the consommé. Puree and strain, if the puree is too thin
             cook it down.




Ice Cream Base
                                                                   Grouping:       Pastries, ice cream,
                                                                   Yield:          1 gallon
                                                                   Serving:        8 ounce

Ingredient
            1    quart                 Milk
            1    pound                 Sugar
            6    ounce                 Glucose
           11    ounce                 Egg Yolks
            1    each                  Vanilla Bean
          1/2    ounce                 Non-Fat Dry Milk Powder
            1    quart                 Heavy Cream
Preparation
    1.      Heat milk with the sugar, dry milk, and vanilla bean.
    2.      Combine the yolks and glucose.
    3.      Temper in the yolks/glucose to the hot milk/sugar mixture.
    4.      Cook to nappe (175F), strain and cool in an ice bath.
    5.      Add heavy cream
    6.      Freeze in the batch freezer.




New England Culinary Institute, 2006                                                                       87
Irish Soda Bread
                                                                   Grouping:          Pastries, breakfast
                                                                   Yield:             14.5 pound
                                                                   Serving:           1.2 pound

Ingredient
             6   pound 8 ounce         AP Flour
            10   ounce                 Sugar
             3   ounce                 Baking Powder
         1 1/2   ounce                 Salt
         2 1/2   quart                 Buttermilk
             1   pound 4 ounce         Butter
             1   pound                 Currants
           3/4   ounce                 Caraway Seeds
Preparation
    1.      Blend dry ingredients. Cut in butter until mixture looks like cornmeal.
    2.      Add the buttermilk, then the currants and caraway seeds.
    3.      Knead lightly into a soft dough. Form into 8" rounds on a sheet tray and cut an inch deep X
            incision on top.
    4.      Bake at 375F for about 1 hour or until browned.




Italian Bread
                                                                   Grouping:          Pastries, breads/rolls
                                                                   Yield:             0
                                                                   Serving:           0

Ingredient
             4   pound 6 ounce         Bread Flour
             2   ounce                 Salt
         3 1/4   ounce                 Fresh Yeast
             1   ounce                 S-500
             2   pound 10 ounce        Water
Preparation
    1.      Use the straight dough method.
    2.      VARIATION: Add 1 cup reconstituted sun-dried tomatoes and 1/2 head garlic and 1 Tbs
            cracked black pepper to dough after it is developed.




New England Culinary Institute, 2006                                                                           88
Italian Butter Cream
                                                                   Grouping:         Pastries, basic mixes
                                                                   Yield:            18.5 pound
                                                                   Serving:          0

Ingredient
         1 1/2   quart                Pasteurized Egg Whites
             7   pound                Sugar                                     Divide into 4 # & 3 #
         1 1/2   pound                Water
             6   pound                Butter
             1   pound                Sweetex Shortening
             1   ounce                Salt
             3   ounce                Vanilla Extract
Preparation
    1.      Cream butter, shortening, salt, and vanilla - no lumps.
    2.      Boil water and 4 # sugar to 240F (softball)
    3.      Whip whites and 3 # sugar to a stiff meringue, when sugar is softball.
    4.      When sugar reaches 240F, pour slowly over egg whites at low speed.
    5.      Set mixer back to medium speed and whip until lukewarm.
    6.      Add creamed butter mix in a moderate way to lukewarm meringue and whip for about 5
    7.      Take out of mixer. Cream is now ready for use.
    8.      NOTE: If stored, it should be refrigerated in plastic tubs.




Italian Buttercream #3
                                                                   Grouping:         Pastries, ice cream,
                                                                   Yield:            27.5 pound
                                                                   Serving:

Ingredient
            6    pound                Sugar
            5    pound                Egg whites                                Pasteurized
            8    ounce                Sugar
           16    pound                Butter                                    Unsalted and softened ** In warm
                                                                                weather, replace 2 lbs. Of the
                                                                                butter with 2 lbs. High-ratio
                                                                                shortening
Preparation
    1.      Cook the 6 lbs. Sugar to 240°F (pull at 238°F to account for carry-over). Whip whites with 8 oz.
            Sugar, mixer when sugar reaches 230°F. By the time the sugar is at 240°F, the whites should be
            at soft peak. Pour the cooked sugar slowly into the whipping whites (speed two). Continue
            whipping until cool.
    2.      Add butter, a handful at a time. Whip for another ten minutes.




New England Culinary Institute, 2006                                                                               89
Jam Dots (Vegan and Wheat Free)
                                                                     Grouping:         Pastries, cakes, tarts, pies
                                                                     Yield:            50
                                                                     Serving:

Ingredient
            3 pound                    Almonds                                    Slivered
            2 pound 13 ounce           Oats
            3 pound 6 ounce            Oat flour                                  Grind rolled oats in robot coupe
                                                                                  until flour consistency
            6 teaspoon                 Cinnamon                                   Ground
            6 cup                      Pure Maple Syrup
            3 pound                    Canola oil
Preparation
    1.      In a robot coupe, grind the almonds and oats to a rough meal.
    2.      In a 20 quart mixing bowl, with a paddle attachment, combine all the dry ingredients. Whisk
            together the wet and pour into the dry. Mix until it just comes together. It should form a semi-
            form dough, so the cookies will stand up on their own.
    3.      Scoop with a number 8 scoop. Then press to form about a 1 1/2 " cookie and use your thumb
            to make an indentation in the center.
    4.      Into this cavity scoop a small amount of jam (strawberry and rasberry are the best).
    5.      Bake at 325°F in a convectional oven for about 15 minutes or until golden brown and the jam
            is bubbling in the center.
    6.      Allow to cool completely before serving.
    7.      Store in a bucket in the cooler. The dough will harden. Upon use you will have to soften by
            using a mixer with a paddle and adding water to obtain the proper consistency.




Key Lime Pie
                                                                     Grouping:         Pastries, plated desserts
                                                                     Yield:            1 each
                                                                     Serving:          0

Ingredient
             1   each                  Graham Cracker Crust                       Prebaked 9" deep style
             8   ounce                 Graham Crackers
             1   ounce                 AP Flour
             2   ounce                 Sugar
         2 1/2   ounce                 Butter                                     Melted
                                       FILLING:
           12    ounce                 Sweetened Condensed Milk
            6    each                  Egg Yolks
            6    ounce                 Lime Juice
            1    teaspoon              Vanilla
            1    each                  Lime Zest                                  Finely grated
Preparation
    1.      Mix milk and yolks well. Add the limejuice and flavorings until blended. Bake at 350F until set
            (15-20 minutes ) in par-baked pie shell.




New England Culinary Institute, 2006                                                                                  90
Key Lime Tart
                                                                     Grouping:      Pastries, cakes, tarts, pies
                                                                     Yield:         24
                                                                     Serving:       Tartlets

Ingredient
             8 each                     Egg yolks
         1 1/2 pound                    Condensed milk
            12 ounce                    Lime juice
Preparation
    1.      Blend all ingredients and bake until set in a pre-baked crust.




Koulourakia - Easter Cookies
                                                                     Grouping:      Pastries, amenities,
                                                                     Yield:         7 pound
                                                                     Serving:       0

Ingredient
            17   ounce                  Sugar
            19   ounce                  Butter
            12   each                   Eggs
             4   tablespoon             Baking Powder
             2   teaspoon               Baking Soda
             4   pound                  AP Flour
         1 1/2   tablespoon             Vanilla
             2   tablespoon             Lemon Juice
             1   cup                    Sesame Seeds
             4   ounce                  Powdered Sugar
Preparation
    1.      Cream the butter & sugar.
    2.      Add eggs, slowly.
    3.      Sift dry ingredients and add, mixing briefly.
    4.      Blend in flavorings.
    5.      Portion cookies using MEDIUM YELLOW scoop.
    6.      Roll in sesame seeds, lightly press onto parchment tray and bake at 300F convection oven until
            golden but soft.
    7.      Dust with powdered sugar while hot.




New England Culinary Institute, 2006                                                                               91
Kugelhopf
                                                                   Grouping:            Pastries, breads/rolls
                                                                   Yield:               12 pound
                                                                   Serving:             2 pound

Ingredient
                                      SPONGE:
           9 ounce                    AP Flour
         3/4 ounce                    Yeast
           9 ounce                    Milk
                                      GARNISH:
         24 ounce                     Raisins
          2 each                      Lemon Zest
          6 ounce                     Rum
                                      DOUGH:
           5   pound 8 ounce          AP Flour
          12   ounce                  Sugar
         3/4   ounce                  Salt
           2   ounce                  Yeast
          24   ounce                  Milk
          15   each                   Eggs
           1   recipe                 Sponge
          24   ounce                  Unsalted Butter                            Soft
Preparation
    1.    Mix and ferment the sponge ingredients for 5 hours.
    2.    Soak the raisins in the rum, covered for 5 hours at room temp.
    3.    Use the sponge dough method for mixing.
    4.    Combine all ingredients but soaking raisins and butter.
    5.    In bowl with dough hook, mix on speed 1 until sides of bowl are clean (3-5 minutes)
    6.    Slowly emulsify softened butter until smooth and silky.
    7.    Add soaking raisins and mix 30 more seconds.
    8.    Place in cooler to ferment overnight. Portion into 2lb portions and place in buttered tin.




Lace Cookies (Brandy Snaps)
                                                                   Grouping:            Pastries, amenities,
                                                                   Yield:
                                                                   Serving:

Ingredient
           7   ounce                  Butter
         2/3   cup                    Brown sugar
         1/2   cup                    Corn syrup
           2   tablespoon             Corn syrup
           1   cup                    AP Flour                                   Sifted
           1   cup                    Pecans                                     Ground
Preparation
    1.    Boil together butter, sugar, and corn syrup, stirring constantly. Stir in flour and nuts. Drop
          spoonfuls onto a greased pan.
    2.    Bake at 350°F on a double sheet pan. Cut immediately into desired shapes, or roll into sticks.




New England Culinary Institute, 2006                                                                             92
Ladyfingers
                                                                    Grouping:         Pastries, ice cream,
                                                                    Yield:            4 pound
                                                                    Serving:           OR 6 - 8 strips

Ingredient
          1   pound                   Egg yolks
          8   ounce                   Sugar                                      For yolks
          1   pound                   Egg whites
          8   ounce                   Sugar                                      For whites
          1   pound                   AP Flour                                   Sifted
                                      Powdered sugar                             For dusting
Preparation
    1.    NOTE: This is an extremely delicate mix. FOLD GENTLY. Pipe and bake immediately.
    2.    Ribbon yolks with sugar. Whip whites to stiff peaks with the other sugar (8 oz.). Alternately, fold
          flour and whites into yolks, starting with whites.
    3.    Pipe (#6 -plain tip) and dust with powdered sugar.
    4.    Bake immediately in a 300°F convection oven.




Langue De Chat (Cat's Tongue)
                                                                    Grouping:         Pastries, amenities,
                                                                    Yield:
                                                                    Serving:

Ingredient
          7   ounce                   Butter
          3   pound 8 ounce           Powdered sugar
          7   ounce                   Almond paste
          1   each                    Lemon                                      Zested
          3   each                    Eggs
         12   ounce                   Bread flour
Preparation
    1.    Soften almond paste and butter. Add sugar and zest. Cream well. Slowly incorporate eggs. Mix
          in flour all at once, just until incorporated. Pipe 2 " sticks.
    2.    Bake at 350°F




New England Culinary Institute, 2006                                                                            93
Lean Dough #1
                                                                  Grouping:          Pastries, breads/rolls
                                                                  Yield:             144 roll
                                                                  Serving:           1 roll

Ingredient
              3   quart                Water                                   90F
              2   ounce                SAF Yeast ( dry )
         10 1/2   pound                Hi-Gluten Flour (10 1/2 pounds)
          3 1/2   ounce                Salt
              3   ounce                S-500
              3   ounce                Malt Powder
Preparation
    1.       Straight dough method. Mix 15 minutes on 2nd speed or 1st speed ( SEE CHEF)
    2.       Yield: 22 baguettes @ 12 ounces. 27 country loaves @ 10 ounces.
             4 x 4# press = 144 rolls.
    3.       Bake at 500F in the convection oven-60 seconds steam, twice.
             Transfer to a 350F oven 11 min. + 11 min. OR 425F rotating oven with 25 seconds of steam,
             bake 18 minutes, open flue for 6 minutes.




Lean Dough #2
                                                                  Grouping:          Pastries, breads/rolls
                                                                  Yield:             17.25 pound
                                                                  Serving:           12 ounce

Ingredient
              3   quart                Water
          4 3/4   ounce                Fresh Yeast
             11   pound 8 ounce        Bread Flour
              3   ounce                Salt
              3   ounce                S-500
Preparation
    1.       Use the straight dough method.




New England Culinary Institute, 2006                                                                          94
Lemon Blueberry Tart
                                                                      Grouping:         Pastries, cakes, tarts, pies
                                                                      Yield:
                                                                      Serving:           3 tarts

Ingredient
            9    ounce                  Butter
           15    ounce                  Sugar
            8    ounce                  Lemon juice
            6    each                   Eggs
            6    each                   Egg yolks
            2    ounce                  Flour
          3/4    pint                   Blueberries                                Room temperature
Preparation
    1.      Cream at room temperature, butter, sugar, and flour. Add eggs and yolks. Continue to cream
            until eggs are incorporated. Add lemon juice. Mix will curdle - no cause for concern.
    2.      Place mix on top of blueberries in 2/3 baked crusts, not allowing mix to overflow.
    3.      Bake in 350°F until set.
    4.      Allow to cool before glazing.




Lemon Chiffon Cake
                                                                      Grouping:         Pastries, basic mixes
                                                                      Yield:
                                                                      Serving:           6 lbs 9.5 oz.

Ingredient
             1   pound 4 ounce          Cake flour
            12   ounce                  Sugar                                      Use in dry ingredients
           1/2   ounce                  Salt
             1   ounce                  Baking powder
            12   ounce                  Egg yolks
             4   ounce                  Sugar                                      For yolks
            10   ounce                  Oil
            10   ounce                  Lemon juice
             5   ounce                  Water
           1/2   ounce                  Vanilla
           1/2   ounce                  Lemon zest                                 Chopped
             1   pound 4 ounce          Egg whites
            10   ounce                  Sugar                                      For whites
         1 1/4   teaspoon               Cream of tartar
Preparation
    1.      Sift flour, salt, baking powder, into a large mixer then add sugar.
    2.      Slowly drizzle oil into dry ingredients, scraping down sides frequently.
    3.      In another bowl ribbon yolks and sugar. Slowly drizzle in lemon juice, water, vanilla, and zest.
            Slowly add yolk mixture to dry ingredients using the paddle.
    4.      In a separate bowl, whip whites and cream of tartar to stiff peaks, adding the sugar in three
            increments. Fold whites in the rest of the ingredients by hand, one third and then the rest. Fill
            greased and papered pans 2/3 full (DO NOT OVERFILL), and bake in a 350°F deck oven.
    5.      VARIATIONS:
            Lemon Poppy Chiffon: Add poppy seeds until desired concentration is reached.

            Orange Chiffon: Substitute orange juice for lemon juice. Substitute orange zest for lemon zest.




New England Culinary Institute, 2006                                                                                   95
Lemon Curd
                                                                     Grouping:         Pastries, plated desserts
                                                                     Yield:
                                                                     Serving:           2 lbs. 9 oz.

Ingredient
            6    each                  Eggs
            6    each                  Egg yolks
            8    ounce                 Butter
           12    ounce                 Lemon juice
            9    ounce                 Sugar
Preparation
    1.      Heat together butter and lemon. Temper into eggs and sugar. Heat until thick, stirring
            constantly. DO NOT BOIL. Strain.




Lemon Curd with Meringue
                                                                     Grouping:         Pastries, basic mixes
                                                                     Yield:
                                                                     Serving:           2 lbs. 11 oz.

Ingredient
            14   ounce                 Milk
             7   ounce                 Sugar
         1 1/2   ounce                 Cornstarch
             7   ounce                 Egg yolks                                  `
         3 1/2   ounce                 Lemon juice
             3   sheet                 Gelatin
             7   ounce                 Egg whites                                 Pasteurized
             7   ounce                 Sugar
Preparation
    1.      Boil together milk, 7 oz. Sugar and cornstarch. Temper into yolks and lemon juice. Over low
            heat, bring to a boil again. Stir constantly to prevent scorching. CAUTION. Scorches easily.
            Strain into clean bowl. Stir in softened gelatin. Whip whites with 7 oz. Sugar to stiff peaks.
            Immediately fold hot lemon curd into meringue and deposit into molds.
    2.      For Orange Cream: Use 4 oz. Orange juice and 1 oz. Lemon juice in place of lemon juice




New England Culinary Institute, 2006                                                                               96
Lemon Mascarpone Tart Filling
                                                                    Grouping:         Pastries, cakes, tarts, pies
                                                                    Yield:
                                                                    Serving:

Ingredient
             9   ounce                 Cream cheese
             6   ounce                 Mascarpone cheese
           3/4   cup                   Sugar
             9   each                  Eggs
         7 1/2   ounce                 Lemon juice
             1   pinch                 Salt
             1   tablespoon            Lemon zest                                Chopped
             9   ounce                 Cream
Preparation
    1.      In mixer with paddle, soften sugar, mascarpone, and cream cheese. Pour eggs in one at a time,
             allowing each to incorporate before adding the next. Scrape down bowl as needed. Slowly
            pour in lemon juice. Then add the salt and zest. Add cream last.
    2.      Yield: 3 X 9 " tarts.




Lemon Mousse
                                                                    Grouping:         Pastries, basic mixes
                                                                    Yield:
                                                                    Serving:

Ingredient
            1    cup                   Lemon curd
            1    quart                 Cream                                     Whipped to MEDIUM peak
            3    leaf                  Gelatin
          1/4    cup                   Orange juice
Preparation
    1.      Bloom gelatin in cold water. Dissolve in orange juice. Temper into lemon curd. Fold in
            whipped cream.




New England Culinary Institute, 2006                                                                                 97
Lemon Mousse with Mascarpone
                                                                   Grouping:         Pastries, basic mixes
                                                                   Yield:
                                                                   Serving:

Ingredient
         3 1/2   cup                   Heavy cream
           1/2   cup                   Pastry cream
         1 1/4   cup                   Mascarpone
             2   tablespoon            Brandy
             3   leaf                  Gelatin
             2   tablespoon            Lemon zest                               Chopped
                 To Taste              Lemons                                   Juiced, 8 to 10 lemons
                 To Taste              Sugar
Preparation
    1.      Soften mascarpone in a bowl with a spatula gently. Set aside.
    2.      Bloom gelatin in cold water. Dissolve in brandy. Temper into conditioned pastry cream. Fold in
            softened mascarpone.
    3.      Flavor with lemon juice and sugar. Whip cream and fold in with care. THIS MOUSSE CAN




Lemon Poppyseed Muffins
                                                                   Grouping:         Pastries, breakfast
                                                                   Yield:            18 pound
                                                                   Serving:          4 ounce

Ingredient
             2   quart                 Buttermilk
            12   each                  Eggs
             3   pound 8 ounce         Sugar
         1 1/4   ounce                 Salt
             5   ounce                 Baking Powder
             2   ounce                 Poppy seeds
             2   ounce                 Lemon Zest
             1   quart                 Salad Oil
             1   cup                   Lemon Juice
             4   pound 4 ounce         Cake Flour
             2   pound                 Bread Flour
Preparation
    1.      Muffin Method




New England Culinary Institute, 2006                                                                         98
Lemon Squares
                                                                     Grouping:         Pastries, cakes, tarts, pies
                                                                     Yield:            0
                                                                     Serving:          0

Ingredient
                                        CRUST:
         15 1/2 ounce                   AP Flour
              6 ounce                   Confectioner's Sugar
             13 ounce                   Butter                                    Melted
                                        FILLING:
              1   pound 7 ounce         Sugar
          1 3/4   teaspoon              Baking Powder
              2   ounce                 AP Flour
              6   each                  Eggs
            1/4   teaspoon              Salt
              6   ounce                 Fresh Lemon Juice
          1 2/3   cup                   Coconut
Preparation
    1.       Whisk the first 5 ingredients for 5 minutes on high speed in a mixer.
    2.       Add remaining 2 ingredients, whisk 1 minute on low speed.
    3.       Pour into hot crust, cook to even golden brown. Cool, and then freeze.
    4.       CRUST: Mix the 3 ingredients with a paddle. Press into a foil lined, veg. spray - coated 1/2
             sheet pan. Bake at 325F to golden brown.




Low Fat Muffins (Heart Healthy)
                                                                     Grouping:         Pastries, breakfast
                                                                     Yield:            150 each
                                                                     Serving:          0

Ingredient
              6   pound 8 ounce         Non-Fat Plain Yogurt
              5   pound                 Sugar
              3   pound                 Brown Sugar
          2 1/2   pint                  Egg Whites
          1 1/2   pint                  Canola Oil
          1 1/2   pint                  Non-Fat Buttermilk
              9   pound                 Pastry Flour
              6   ounce                 Baking Powder
              2   ounce                 Salt
             10   pound                 Bananas or Frozen Fruit
Preparation
    1.       Muffin Method.




New England Culinary Institute, 2006                                                                                  99
Madeira Cake
                                                                  Grouping:          Pastries, cakes, tarts, pies
                                                                  Yield:
                                                                  Serving:           1 X 8 " Cake

Ingredient
         10   ounce                  Sugar
         10   ounce                  Butter
         10   ounce                  Eggs
          3   each                   Lemons                                    Zested
         10   ounce                  Cake flour                                Sifted
          1   teaspoon               Baking powder                             Sifted
Preparation
    1.    Cream butter and sugar. Slowly add eggs, scraping down bowl as needed and allowing time for
           incorporation between additions. Fold in flour and baking powder by hand, gently. Bake in
          350°F deck oven.




Magic Bars
                                                                  Grouping:          Pastries, cakes, tarts, pies
                                                                  Yield:             48 each
                                                                  Serving:           0

Ingredient
          2   pound                  Graham Cracker Crumbs
          1   pound                  Sugar
          8   ounce                  Butter
          2   pound                  Flake Coconut
          2   pound                  Pecan Pieces
          2   pound                  Butterscotch Chips
          1   #10 can                Sweetened Condensed Milk
          2   pound                  Chocolate Chips
Preparation
    1.    Make a graham cracker crust from the first 3 ingredients and press into a flat sheet pan lined
          with parchment paper.
    2.    Sprinkle with all the toppings and cover with the milk.
    3.    Bake at 350F until golden brown and set.




New England Culinary Institute, 2006                                                                                100
Mailanderli
                                                                   Grouping:         Pastries, amenities,
                                                                   Yield:
                                                                   Serving:

Ingredient
            1    pound 4 ounce         Almond paste
            3    pound 8 ounce         Butter                                   Cold
            2    pound 10 ounce        Powdered sugar                           Sifted
            4    each                  Eggs
            4    pound 8 ounce         Cake flour
            1    tablespoon            Vanilla
            1    tablespoon            Orange juice
Preparation
    1.      Soften almond paste with a little butter. Lightly cream almond paste, butter, sugar, and eggs.
    2.      Add remaining ingredients to form dough. DO NOT OVERMIX. Chill. Roll to #3 on sheeter and
            cut shapes.
    3.      Bake at 350°F in a deck oven on a double sheet pan. May be flavored with mocha or hazelnut.




Maple Cracked Wheat Bread
                                                                   Grouping:         Pastries, breads/rolls
                                                                   Yield:            24 pound
                                                                   Serving:           See Below Varying

Ingredient
                                       LARGE BATCH RECIPE:
             2   gallon                Water
         6 1/2   ounce                 Fresh Yeast
             3   cup                   Oil
             3   cup                   Maple Syrup
             2   pound                 Cracked Wheat (or Grain Mix)
             2   pound                 Coarse Whole Wheat Flour
            24   pound                 Bread Flour
            12   ounce                 Salt
                                       SMALL BATCH RECIPE:
             1   gallon                Water
             7   ounce                 Fresh Yeast
         1 1/2   cup                   Oil
         1 1/2   cup                   Maple Syrup
             1   pound                 Cracked Wheat (or Grain Mix)
             2   pound                 Course Whole Wheat Flour
            12   pound                 Bread Flour
             5   ounce                 Salt
Preparation
    1.      Use the straight dough method. No need to soak the grains. Eggwash, sprinkle with cracked
            wheat.




New England Culinary Institute, 2006                                                                          101
Maple Ice Cream
                                                                  Grouping:         Pastries, plated desserts
                                                                  Yield:            0
                                                                  Serving:          0

Ingredient
            1    quart                Milk
            1    pound                Sugar
            6    ounce                Glucose
           11    ounce                Yolks, pasteurized
            1    ounce                Milk Solids
            1    quart                Heavy Cream
            2    tablespoon           Maple Extract
Preparation
    1.      Prepare ice bath, chinois, container, ladle.
    2.      Place heavy cream in container with chinois.
    3.      Combine milk, sugar, and milk solids in large saucepan. Scald (185f)
    4.      While heating milk, combine yolks, and glucose.
    5.      Temp 1/2 hot dairy into yolks. NO Whisk. Mix everything back into hot dairy. STIR constantly,
            bring to 175F
    6.      Strain immediately into container with heavy cream and vanilla. Stir to cool faster.
    7.      Add vanilla and maple extract. Taste and adjust flavor if needed.
            Chill and spin




Maple Walnut Bread
                                                                  Grouping:         Pastries, breads/rolls
                                                                  Yield:            3 loaf
                                                                  Serving:          0

Ingredient
             3   ounce                Melted Butter
             3   cup                  Maple Syrup
             3   each                 Eggs, well beaten
             3   each                 Grated Lemon Rind
         1 3/4   pound                AP Flour
             3   ounce                Baking Powder
           1/2   ounce                Baking Soda
           1/4   ounce                Salt
            20   ounce                Orange juice
Preparation
    1.      Blend the butter, maple syrup, egg and lemon rind until creamy.
    2.      Sift dry ingredients together.
    3.      Alternately add dry ingredients and orange to syrup mixture. BE CAREFUL NOT TO OVERMIX.
             Scrape side and bottom of the bowl between additions.
    4.      Add the chopped walnuts and mix only until just incorporated.
    5.      Pour into well sprayed loaf pan to 3/4 full and bake in a 325 degree oven for 45 minutes to 1
    6.      Let cool before unmolding.




New England Culinary Institute, 2006                                                                            102
Maple Walnut Cookies
                                                                  Grouping:         Pastries, cakes, tarts, pies
                                                                  Yield:            0
                                                                  Serving:          0

Ingredient
            4    pound                 Butter
            2    pound                 Sugar
            8    each                  Egg Yolks
            1    cup                   Maple Syrup
            4    teaspoon              Vanilla
            4    pound                 AP Flour
            2    pound                 Walnuts or Pecans
Preparation
    1.      Use the creaming method.




Marshmallow
                                                                  Grouping:         Pastries, amenities,
                                                                  Yield:            0
                                                                  Serving:          0

Ingredient
         5 1/2   teaspoon              Powdered Gelatin
             2   cup                   Water
         3 1/2   cup                   Sugar
         1 1/2   cup                   Light Corn Syrup
           1/2   teaspoon              Salt
             2   teaspoon              Vanilla Extract
Preparation
    1.      Combine the gelatin with 1-cup water and allow to "sponge" in a mixing bowl.
    2.      Place remaining water, sugar, corn syrup and salt into a saucepan and cook over a medium-low
             heat, stirring occasionally, until the sugar melts.
    3.      Increase the heat and using a candy thermometer cook to 250 f
    4.      While mixing on a low speed, add the hot syrup mixture to the gelatin. Increase the speed to
            high, whip until the mixture triples in volume and becomes fluffy and white. About 15 minutes.
    5.      Add the vanilla and any color if required.
    6.      To use, either pipe or spread onto the cake surface, toast by torching.




New England Culinary Institute, 2006                                                                               103
Marvelous Morning Muffins
                                                                  Grouping:         Breakfast
                                                                  Yield:            0
                                                                  Serving:          0

Ingredient
         18    pound                 Sugar
          6    ounce                 Vanilla
          1    gallon                Oil, plus 5 cups
         82    each                  Eggs
         15    pound                 Carrots, shredded
         18    pound                 AP Flour
         12    ounce                 Baking Soda
         12    ounce                 Cinnamon
          3    ounce                 Salt
         12    pound                 Apples, chopped
          3    pound                 Pecan, pieces
          2    pound 7 ounce         Coconut
          4    pound 8 ounce         Currants
Preparation
    1.    Blend sugar, vanilla, oil and eggs. Add remaining ingredients and mix until incorporated.




Marzipan
                                                                  Grouping:         Pastries, amenities,
                                                                  Yield:
                                                                  Serving:

Ingredient
           4   pound                 Almond paste
           2   pound                 Powdered sugar
           8   ounce                 Fondant
           8   ounce                 Corn syrup
Preparation
    1.    Mix almond paste, fondant, corn syrup, and half the sugar in a mixer with a paddle. DO NOT
          OVERMIX. Add remaining sugar a little at a time to desired consistency.




New England Culinary Institute, 2006                                                                       104
Mascarpone Cheesecake
                                                                  Grouping:          Pastries, cakes, tarts, pies
                                                                  Yield:
                                                                  Serving:            (3) 4 X 8" cakes

Ingredient
          5   pound                  Cream cheese
          4   cup                    Sugar
         16   each                   Egg whites
          1   pound                  Mascarpone
              To Taste               Vanilla
Preparation
    1.    NOTE: This cheesecake contains whipped whites - have your pans and ovens ready before
    2.    Cream the cream cheese and sugar until cheese is soft and sugar is dissolved. Add mascarpone
          and mix until blended.
    3.    Whip whites until firm and fold into cheese mixture.
    4.    Deposit into 8" cake pans that have been lines with a slice of cake 1/2" thick.
    5.    Bake in a water bath at 350°F for approximately 40 minutes or until cake feels firm to the touch.
    6.    VARIATIONS: When flavoring this mix, add flavorings BEFORE adding whites.




Marsala Sabayon
                                                                  Grouping:          Pastries, cakes, tarts, pies
                                                                  Yield:             0
                                                                  Serving:           0

Ingredient
      16 ea.                         Egg Yolks: Pasteurized
         1 C.                        Sugar
     1 pinch                         Salt
        1 1/2 C                      Marsala
         ½C                          Sherry
          3C                         Heavy Cream: Whipped
      3 leafs                        Gelatin: Bloomed in Cold Water
Preparation
    1.    Heat alcohol, ribbon yolks and sugar. Drizzle alcohol into yolks and sugar. Bring yolks and sugar to a boil over
          low heat whisking constantly. This has a tendency to Scorch so use caution.
    2.    Pour into a bowl over an ice bath and add bloomed gelatin. Stir until gelatin is dissolved and mixture is cooled.
          Fold in whipped cream, use immediately.




New England Culinary Institute, 2006                                                                                     105
Medium Rye
                                                                      Grouping:          Pastries, breads/rolls
                                                                      Yield:             8.5 pound
                                                                      Serving:           0

Ingredient
             3   pound                  Water
             3   ounce                  Yeast
             3   pound                  Patent Flour
             1   pound                  Light Rye Flour
             1   pound                  Dark Rye Flour
         1 1/2   ounce                  Salt
             2   ounce                  Molasses
             2   ounce                  Vegetable Oil
Preparation
    1.      Mix 2 minutes #1 speed to form dough. Check consistency.
    2.      Mix 6 minutes more #1 speed.
    3.      Ferment 3/4 hour; retard overnight.




Milk Chocolate Mousse
                                                                      Grouping:          Pastries, plated desserts
                                                                      Yield:             0
                                                                      Serving:           0

Ingredient
           12    ounce                  Pasteurized egg yolks
            8    ounce                  Eggs Pasteurized
            4    pound                  Melted milk chocolate
           12    sheet                  Gelatin Bloomed in cold water
            3    ounce                  Brandy, warm
            4    cup                    Heavy Cream, whipped into small
                                        peaks
Preparation
    1.      Set up dome or ovals molds, on sheet tray with parchment on "to-go" soup cups.
    2.      Melt milk chocolate. Keep warm, but not hot.
    3.      Bloom gelatin in cold water for 5-6 minutes.
    4.      Get brandy, dissolve rung out gelatin in hot brandy. Do not boil. Keep warm.
    5.      Combine egg yolks, whites in large bowl, whip over double boiler until temp reads 115. F
    6.      Add dissolved gelatin brandy mix. Mix, add melted chocolate, mix.
    7.      Take off heat. Stir until slightly cool. Fold in whip cream in thirds. Fill domes or ovals. See
            chef, wrap and freeze.




New England Culinary Institute, 2006                                                                                 106
Milk Chocolate Rum Truffles
                                                                    Grouping:
                                                                    Yield:
                                                                    Serving:

Ingredient
            1   pound                 Milk chocolate                             Chopped fine
          3/4   cup                   Cream
            2   tablespoon            Butter                                     Softened
            2   tablespoon            Rum
                                      Chocolate                                  Tempered
Preparation
    1.     Boil cream. Pour over chocolate. Mix in soft butter and rum. Refrigerate. Form into balls. Dip in
           tempered chocolate.




Modeling Chocolate
                                                                    Grouping:         Pastries, basic mixes
                                                                    Yield:            3 pound
                                                                    Serving:          2 ounce

Ingredient
          12 pound 10 ounce           Callebaux chocolate chips                  Add 3lbs 4oz of Hershey’s chocolate chips
           5 pound 8 ounce            Glucose
           12 ounce                   Simple Syrup
Preparation
     1.   Melt chips. Warm glucose and syrup. Mix by stirring, NOT by beating the soft mixture. Place into plastic bags and
          cool. Knead pieces until malleable for use
     2.   USAGE TIP: When using this paste, warm in microwave and knead until pliable. Roll out between plastic to
          prevent sticking
     3.   Modeling chocolate can be mixed with equal parts rolled fondant to create a covering paste.




New England Culinary Institute, 2006                                                                                    107
Modeling White Chocolate
                                                          Grouping:       Pastries, basic mixes
                                                          Yield:          3.5 pound
                                                          Serving:        2 ounce

Ingredient
             35 ounce                   White Chocolate               Chopped
         10 1/2 ounce                   Glucose
              7 ounce                   Corn Syrup
Preparation
    1.       Heat the glucose and corn syrup until hot.
    2.       Pour over chopped white chocolate.
    3.       Chill overnight.




Multi-Purpose Pie Dough
                                                          Grouping:       Pastries, plated desserts
                                                          Yield:          13.5 pound
                                                          Serving:        10 ounce

Ingredient
             4   pound                  Pastry Flour
             7   ounce                  Sugar
             1   tablespoon             Salt
             2   pound                  Butter
             2   tablespoon             Vinegar
             2   cup                    Cold Water
Preparation
    1.       Use the biscuit method.




New England Culinary Institute, 2006                                                                  108
My Favorite Chocolate Glaze
                                                                  Grouping:        Pastries, basic mixes
                                                                  Yield:           10 pound
                                                                  Serving:

Ingredient
         18 ounce                    Oil
          4 pound 6 ounce            Couverture (semi sweet)                  Chopped
          4 pound 6 ounce            Chocolate coating (Paté a Glacer)        Chopped rough
Preparation
    1.    Melt together over a water bath. Strain before using.
    2.    Place into a bucket with out lid until cool.




Oatmeal Bread
                                                                  Grouping:        Pastries, breads/rolls
                                                                  Yield:           38 pound
                                                                  Serving:         0

Ingredient
          3   pound 12 ounce         Steel Cut Oats
          8   pound 12 ounce         Hot Water
         10   ounce                  Fresh Yeast
          3   pound 2 ounce          Water
          6   ounce                  Salt
          6   ounce                  Oil
          1   pound 9 ounce          Honey
          2   pound 3 ounce          Blackstrap Molasses
          4   pound 6 ounce          Whole Wheat Flour
         13   pound                  Bread Flour
Preparation
    1.    Use the straight dough method. Soak the oats in the hot water to soften. Cool before mixing the
          dough.




New England Culinary Institute, 2006                                                                        109
Oatmeal Raisin Cookies
                                                                    Grouping:   Pastries, cakes, tarts, pies
                                                                    Yield:      7 dozen
                                                                    Serving:    3.5 ounce

Ingredient
           3   pound                Butter
           2   pound 5 ounce        Brown Sugar
           2   pound 9 ounce        Sugar
          12   each                 Eggs
           1   ounce                Vanilla
           3   pound 14 ounce       AP Flour
           2   pound 13 ounce       Blended Oatmeal
         1/4   ounce                Salt
         3/4   ounce                Baking Powder
           1   ounce                Baking Soda
           3   pound 12 ounce       Raisins
Preparation
    1.    Creaming Method.
    2.    Use the green handled scoop, bake at 325F for 12 minutes




Onion Bread
                                                                    Grouping:   Pastries, breads/rolls
                                                                    Yield:      0
                                                                    Serving:    0

Ingredient
         18 pound                   Water
         15.75 ounce                Yeast
         33 pound                   Bread Flour
         12 ounce                   Salt
         12 ounce                   Sugar
         12 ounce                   Shortening
         12 ounce                   Egg Whites
         12 ounce                   Dry Onion
Preparation
    1.    Straight dough method - re-hydrate onions in hot water.




New England Culinary Institute, 2006                                                                           110
Orange and Almond Cake
                                                                      Grouping:        Pastries, cakes, tarts, pies
                                                                      Yield:
                                                                      Serving:

Ingredient
            14   each                   Eggs                                      Separated
         2 1/2   cup                    Sugar
             4   each                   Oranges                                   Zested and juiced
           1/2   cup                    AP Flour
             3   cup                    Cake crumbs
             5   cup                    Almond flour
Preparation
    1.      Ribbon yolks with half the sugar. Stir in juice.
    2.      Whip whites to soft peak with remaining sugar.
    3.      Alternately fold whites and dry ingredients into yolks.
    4.      Bake in a 350°F deck until done, about 35 minutes




Orange Hazelnut Biscotti
                                                                      Grouping:        Pastries, amenities,
                                                                      Yield:
                                                                      Serving:         30 Biscotti

Ingredient
             3   each                   Eggs
             3   each                   Egg yolks
             1   teaspoon               Vanilla
             1   each                   Orange, lemon, and lime                   Zested
         2 3/4   cup                    AP Flour                                  Sifted
         1 2/3   cup                    Sugar
           1/2   teaspoon               Salt
             1   teaspoon               Baking powder
             7   ounce                  Whole hazelnuts
                                        Couverture
Preparation
    1.      Mix together all dry ingredients. Ribbon eggs, yolks, and vanilla. Add dry ingredients; when
            almost mixed, add nuts and mix until it just comes together. Roll into 3 logs, 10" X 2".
    2.      Bake about 20 minutes, until golden brown. Cool slightly and cut in diagonal, 1/2 " slices. Bake
             15 minutes at 300°F until golden and dry. When cool, dip bottom into tempered couverture.




New England Culinary Institute, 2006                                                                                  111
Orange Tuile
                                                                  Grouping:         Pastries, plated desserts
                                                                  Yield:            0
                                                                  Serving:          0

Ingredient
          1   pound 3 ounce          Granulated Sugar
          4   ounce                  AP Flour
         11   ounce                  Almond Flour
          4   each                   Oranges, juiced and zest chopped
          4   ounce                  Butter, melted and warm
          3   tablespoon             Corn Syrup
Preparation
    1.    In kitchen aid, mix all dry ingredients with whip attachment. Add zest, corn syrup, and orange
          juice. Mix
    2.    Add warm melted butter. Mix until emulsified.




Panna Cotta
                                                                  Grouping:         Pastries, plated desserts
                                                                  Yield:            0
                                                                  Serving:          0

Ingredient
         30   ounce                  Milk
         30   ounce                  Heavy Cream
         12   ounce                  Sugar
          9   sheet                  Gelatin
          1   tablespoon             Vanilla Extract
Preparation
    1.    Heat milk, cream and sugar until the sugar is dissolved. Infuse with Vanilla Bean and the zest
          of a lemon.
    2.    Soften the gelatin in cold water.
    3.    Add to the hot milk mixture. Add vanilla if desired or needed.
    4.    Pour into aluminum cups, chill to set. Garnish for service.




New England Culinary Institute, 2006                                                                            112
Pasta Frolla
                                                                     Grouping:            Pastries, amenities,
                                                                     Yield:               6.5 pound
                                                                     Serving:              OR 1/2 Sheet Pan

Ingredient
             1   pound                 Sugar
         1 1/2   pound                 Butter
             8   each                  Eggs
             3   pound                 Pastry flour                               Sifted
             1   tablespoon            Baking powder
           1/2   ounce                 Salt
             1   tablespoon            Orange extract
             1   tablespoon            Vanilla
Preparation
    1.      Cream butter and sugar.
    2.      Add eggs slowly, incorporating.
    3.      Add dry ingredients and extracts all at once and mix only until incorporated.
    4.      Dough will be very soft.




Pastry Cream
                                                                     Grouping:            Pastries, basic mixes
                                                                     Yield:
                                                                     Serving:              18 lbs. 12 oz.

Ingredient
            6    quart                 Milk                                       Whole
            4    pound                 Sugar
            6    ounce                 Butter
            1    pound                 Cornstarch
           12    each                  Eggs
           18    each                  Egg yolks
            2    each                  Vanilla beans                              Split
Preparation
    1.      Boil milk with half the sugar, butter, and vanilla.
    2.      Sift together remaining sugar and cornstarch. Whip together remaining sugar, cornstarch, eggs,
            and yolks until smooth.
    3.      Temper milk into eggs, return to rondeau, and stir constantly until mixture boils. Allow to boil,
            stirring constantly for 3 to 4 minutes to ensure cooking.
    4.      Strain through a tami into 2 hotel pans, cover with plastic wrap directly on surface, and
            refrigerate immediately.




New England Culinary Institute, 2006                                                                              113
Pate a Choux #1
                                                                        Grouping:            Pastries, amenities,
                                                                        Yield:
                                                                        Serving:

Ingredient
            1    quart                   Water
            1    quart                   Milk
            2    pound                   Butter
            1    ounce                   Salt
            1    ounce                   Sugar
            3    pound                   AP Flour                                     Sifted
            2    quart                   Eggs                                         Variable
Preparation
    1.      Boil milk, water, butter, salt, and sugar together. Remove from heat and add flour all at once.
            Stirring constantly, return to heat.
    2.      Cook until it no longer sticks (forms a ball when pot is shaken). Put into mixer with paddle and
            turn on to speed 1. After all the steam has escaped, add eggs, a FEW AT A TIME, incorporating
             after each addition, until correct texture is reached. Withhold last six eggs as mix may vary, and
             check with the Chef for consistency.
    3.      TO PIPE:
                                   LENGTHS                    TIP
            Large Eclairs             4 1/2"                  #6 plain
            Small Eclairs             3 1/2"                   #6 plain
            Cream Puffs                                        #6 plain
            Paris Brest               Inside 8" ring            #5 star




Pate Brisée (Enriched Pie Dough)
                                                                        Grouping:            Pastries, amenities,
                                                                        Yield:
                                                                        Serving:             8 lbs. 7 oz.

Ingredient
             4   pound 8 ounce           AP Flour
             1   pound 12 ounce          Butter                                       Cold
         1 3/4   ounce                   Salt
            10   each                    Eggs
             1   pound                   Water                                        Cold
Preparation
    1.      Sift flour and salt into a 20 qt. Bowl. Cut in butter until pieces are the size of large peas.
    2.      Add eggs and water together and mix until just incorporated.
    3.      DO NOT OVERMIX.




New England Culinary Institute, 2006                                                                                114
Pate Sucre
                                                                   Grouping:          Pastries, plated desserts
                                                                   Yield:             0
                                                                   Serving:           0

Ingredient
          3   pound                   Sugar
          6   pound                   Butter
         12   each                    Eggs
          2   teaspoon                Salt
          1   ounce                   Vanilla
          4   pound 8 ounce           Cake Flour
          4   pound 8 ounce           Bread Flour
          1   tablespoon              Baking Powder
          1   each                    Lemon and Orange Zest
Preparation
    1.    Cream sugar and butter until fluffy.
    2.    Add eggs, then salt, vanilla, and zest.
          Mix the flours and baking powder in a bowl, add all at once.
    3.    Mix just until it comes together. DO NOT OVERMIX.
    3.    Bulls eyes need 3-1/2" crinkle cutter and 2" plain cutter to produce tops and bases




Paulvorne Cookies
                                                                   Grouping:          Pastries, cakes, tarts, pies
                                                                   Yield:             80 each
                                                                   Serving:           1 each

Ingredient
          2   pound                   Sugar
          4   pound                   Butter
          2   each                    Lemons                                    Zest only
          2   tablespoon              Vanilla
          1   teaspoon                Salt
          4   pound 8 ounce           AP Flour
          4   cup                     Pecans/Walnuts                            Lightly roasted
Preparation
    1.    Cream the butter and sugar until smooth with a paddle.
    2.    Change to a whip.
    3.    Add lemon, vanilla, and salt, and beat while warming bowl with a torch until product is light
          and fluffy.
    4.    Sift flour, mix in nuts, then fold in to above mixture.
    5.    Use the green handled scoop and bake in the deck oven at 350F.
    6.    After removing from the oven, and while still warm, dust with powdered sugar.




New England Culinary Institute, 2006                                                                                 115
Peanut Butter Cookies - La Brioche
                                                                     Grouping:          Pastries, cakes, tarts, pies
                                                                     Yield:             0
                                                                     Serving:           0

Ingredient
             4   pound                  Butter
             2   pound 4 ounce          Sugar
             2   pound 4 ounce          Brown Sugar
             5   pound                  Peanut Butter
         1 1/2   tablespoon             Vanilla
             9   each                   Eggs
             4   pound 8 ounce          AP Flour
         1 1/2   ounce                  Baking Soda
             1   ounce                  Salt
Preparation
    1.      Cream the butter, sugar, and brown sugar until smooth, no lumps.
    2.      Add the peanut butter and vanilla. Let the mixture cream for 3-4 minutes on speed # 1 until
            light in color.
    3.      Slowly add the eggs, scraping down.
    4.      Sift the flour, baking soda and salt together twice and add, mixing until the dough comes
            together. DO NOT OVERMIX.




Pear & Ginger Quickbread
                                                                     Grouping:          Breakfast
                                                                     Yield:             0
                                                                     Serving:           0

Ingredient
            2    pound 14 ounce         Canola Oil
            2    pound 10 ounce         Sugar
            4    pound                  Molasses
           24    each                   Eggs
            4    tablespoon             Baking Soda
            3    pound                  Buttermilk
            6    pound 12 ounce         AP Flour
            4    tablespoon             Ground Ginger
            1    tablespoon             Cinnamon
            1    tablespoon             Ground Clove
            2    pound                  Raisins
           12    each                   Ripe Pears, peeled and diced
Preparation
    1.      Cream oil and sugar together. Add Molasses and blend.
    2.      Add eggs in thirds, scrape often. Add buttermilk.
    3.      Sift flour, baking soda and spices together and mix into the oil mixture.
    4.      Fold in raisins and pear last. Makes about 20 square deli tins.




New England Culinary Institute, 2006                                                                                   116
Peasant Rye ( Dark )
                                                                     Grouping:          Pastries, breads/rolls
                                                                     Yield:             25 pound
                                                                     Serving:           0

Ingredient
             1   pound 4 ounce          Cornmeal
             7   pound                  Warm Water
          6.25   ounce                  Fresh Yeast
             1   pound                  Water
           4.5   ounce                  Salt
             4   ounce                  Oil
             2   pound                  Blackstrap Molasses
             3   ounce                  Caraway Seeds
         1 1/2   ounce                  Cocoa
             2   pound 8 ounce          Dark Rye Flour
             2   pound                  Whole Wheat Flour
             8   pound                  Bread Flour
Preparation
    1.      Use the straight dough method.




Pecan Flan Filling
                                                                     Grouping:          Pastries, cakes, tarts, pies
                                                                     Yield:
                                                                     Serving:

Ingredient
            1    pound 4 ounce          Brown sugar
            4    ounce                  Butter                                   Melted
            1    pound                  Karo Dark syrup
           11    each                   Eggs
            1    pinch                  Salt
                 To Taste               Vanilla
                                        Apricot glaze                            For glaze
            3 teaspoon                  Rum                                      Optional
Preparation
    1.      Be careful NOT to incorporate air when mixing this filling.
    2.      Mix sugar and eggs until smooth. Add the rest of the ingredients. Strain.
    3.      Place pecans on tart shell. Pour filling on pecans (DO NOT SPILL OR OVERFILL).
    4.      Bake in 350°F deck until firm.
    5.      Glaze with apricot glaze.




New England Culinary Institute, 2006                                                                                   117
Pecan Scotties Cookies
                                                                        Grouping:            Pastries, cakes, tarts, pies
                                                                        Yield:
                                                                        Serving:

Ingredient
             4   pound                   Sugar
             4   pound                   Brown Sugar
             4   pound                   Butter                                       OR 2 lb Butter & 2 lb Margarine
             4   cup                     Oil
            16   each                    Eggs
             7   pound                   AP Flour
             2   tablespoon 2 tsp        Baking soda
             2   tablespoon 2 tsp        Baking powder
         2 1/2   ounce                   Vanilla
             1   pound 12 ounce          Oatmeal
             4   cup                     Coconut (desiccated)
            64   ounce                   Pecan pieces
Preparation




Pie Dough
                                                                        Grouping:            Pastries, amenities,
                                                                        Yield:               5 pound
                                                                        Serving:

Ingredient
            2    pound 8 ounce           Pastry flour                                 Sifted
            1    pound 12 ounce          Butter
           12    ounce                   Water                                        Cold
          3/4    ounce                   Salt
Preparation
    1.      Sift flour and salt into a 20 qt. Bowl. Cut in butter until pieces are the size of large peas.
    2.      Add water and mix JUST until absorbed. DO NOT OVERMIX.




New England Culinary Institute, 2006                                                                                        118
Piped Linzer Tart
                                                                  Grouping:          Pastries, cakes, tarts, pies
                                                                  Yield:
                                                                  Serving:

Ingredient
          3   pound 8 ounce          Butter
          3   pound 8 ounce          Sugar
         24   each                   Eggs
          8   each                   Egg yolks
          1   pound 10 ounce         Cake flour
          5   pound                  Hazelnut flour
          4   ounce                  Cinnamon
          2   pound 8 ounce          Cake crumbs
          2   each                   Lemons                                    Zested
Preparation
    1.    Cream butter with sugar until very light. Warm butter and sugar mix as needed to result in light
          yellow color.
    2.    More creaming will lead to more rise in dough (less defined lattice) but will allow for easier
          piping. Slowly add eggs and yolks. Again, warm mixture as you go to keep it pipeable. Add dry
          ingredients all at once.
    3.    Pipe immediately.
    4.    Bake at 350°F.




New England Culinary Institute, 2006                                                                                119
Pizza Dough NL
                                                                   Grouping:        Pastries, breads/rolls
                                                                   Yield:           0
                                                                   Serving:         0

Ingredient
             1   ounce                Yeast
             2   pound 7 ounce        Cold Water
             5   pound 2 ounce        Bread Flour
             1   ounce                Salt
         4 1/2   ounce                Olive Oil
         3 1/4   ounce                Honey
Preparation
    1.      Straight dough method. Wet ingredients in bowl. Add dry ending with salt. Mix 2 minutes first
            speed on mixer, adjust if necessary. Continue mixing for an additional 6-8 minutes on second
            speed.
    2.      Test for gluten development by pulling a "window" in the dough. See Chef. Transfer dough
            into an oiled bucket, cover and allow to ferment for about 40 minutes. Punch dough and scale
            20 ounces.
    3.      Round and benchrest for 20 minutes. Roll out to fit pizza pan.




New England Culinary Institute, 2006                                                                         120
Plain Muffin Batter
                                                        Grouping:       Pastries, breakfast
                                                        Yield:          80 pound
                                                        Serving:        4 ounce

Ingredient
             13   pound 8 ounce       Sour Cream
             48   each                Eggs
              9   pound 12 ounce      Sugar
              6   pound               Brown Sugar
              3   quart               Vegetable Oil
             18   pound               AP Flours
         11 1/4   ounce               Baking Powder
              5   ounce               Salt
             20   pound               IQF Blueberries               Garnish
Preparation
    1.       Use Creaming Method.




Pound Cakes
                                                        Grouping:       Pastries, plated desserts
                                                        Yield:          10 each
                                                        Serving:        2 pound

Ingredient
              1   pound 8 ounce       Butter
              6   pound               Sugar
          1 1/2   ounce               Salt
              1   pound 8 ounce       Shortening
              1   ounce               Vanilla
            1/4   ounce               Nutmeg
          1 1/2   quart               Eggs
              6   pound               Cake Flour
              1   ounce               Baking Powder
          1 1/2   quart               Milk
Preparation
    1.       Use the creaming method for cakes.




New England Culinary Institute, 2006                                                                121
Puff Pastry #2
                                             Grouping:   Pastries, amenities,
                                             Yield:      10 pound
                                             Serving:

Ingredient
                               DETREMPE:
          3   pound            Bread Flour
          1   pound            Cake Flour
          8   ounce            Butter
          1   tablespoon       Salt
         36   ounce            Ice Water
                               BEURRAGE:
          3 pound              Butter
          4 ounce              Bread Flour
Preparation:




Puff Pastry NL
                                             Grouping:   Pastries, basic mixes
                                             Yield:      0
                                             Serving:    0

Ingredient
          6   pound            Bread Flour
          2   pound            Cake Flour
          1   pound            Butter
          2   tablespoon       Salt
          4   pound 8 ounce    Ice Water
                               Beurrage
          6 pound              Butter
          8 ounce              Bread flour
Preparation




New England Culinary Institute, 2006                                             122
Pumpernickel Bread #2
                                                                 Grouping:         Pastries, breads/rolls
                                                                 Yield:            12 pound
                                                                 Serving:

Ingredient
             2   quart                Water
         4 1/2   ounce                Yeast
             2   ounce                Salt
             4   ounce                Vegetable Oil
             4   ounce                Milk Powder
             4   ounce                Caramel Color
             2   pound 8 ounce        Pumpernickel Flour
             4   pound 8 ounce        High Gluten Flour
Preparation
    1.      Use the straight dough method.




Pumpkin Cheesecake
                                                                 Grouping:         Pastries, cakes, tarts, pies
                                                                 Yield:
                                                                 Serving:          1 X 9 " cake

Ingredient
             1   pound 13 ounce       Cream cheese
             1   cup                  Sugar
             2   tablespoon           Sugar
             2   each                 Eggs
           1/4   teaspoon             Ginger
           1/4   teaspoon             Cinnamon
         1 3/4   cup                  Pumpkin purée
             9   ounce                Mascarpone
Preparation
    1.      Cream together cream cheese and sugar until smooth.
    2.      Incorporate eggs, scraping down bowl frequently. Add spices and pumpkin. Stir in mascarpone.
    3.      Deposit into graham cracker crust, in a 9" pan.
    4.      Bake in water bath at 350°F until done.




New England Culinary Institute, 2006                                                                              123
Pumpkin Chiffon Cake
                                                                   Grouping:         Pastries, cakes, tarts, pies
                                                                   Yield:
                                                                   Serving:          16 8" cakes

Ingredient
             4   pound                Sugar                                     For dry ingredients
             4   pound                Cake flour
             8   ounce                Nonfat dry milk
             3   ounce                Baking powder
         2 1/2   ounce                Spice mix
                                      2 parts Cinnamon to 1 part Ground
                                      Ginger
            1    ounce                Salt
            3    pound                Eggs
            1    pound                Sugar                                     For eggs
           32    ounce                Canned solid packed pumpkin purée
            2    pound                Vegetable oil
            1    pound                Water
            2    tablespoon           Vanilla extract
           64    ounce                Egg whites
            1    pound                Sugar                                     For whites
          1/4    ounce                Cream of Tartar
Preparation
    1.      Sift together dry ingredients. Whip together eggs, sugar for eggs and pumpkin unti smooth.
    2.      Slowly drizzle in oil, then water, then extract.
    3.      Gradually add egg mix to dry ingredients, scraping down frequently.
    4.      In a separate bowl, whip whites and cream of tartar to medium peaks, adding sugar in thirds.
            Gently fold whites into rest of mix.
    5.      Fill greased and prepared pans 2/3 full (no more) and bake immediately in 350°F deck oven
            until done.
    6.      Bake sheets in a 300°F convection oven.




New England Culinary Institute, 2006                                                                                124
Pumpkin Muffins
                                                                 Grouping:        Breakfast
                                                                 Yield:           0
                                                                 Serving:         0

Ingredient
            63 each                   Eggs
         3 3/4 quart                  Canola oil
         14lb. 14oz                   Pumpkin Puree
            23 pound 4 ounce          Granulated sugar
            23 pound 4 ounce          AP Flour
             7 tablespoon             Salt
             8 tablespoon             Baking Powder
            11 tablespoon             Baking Soda
             7 tablespoon             Cinnamon
             4 tablespoon             Nutmeg
             4 tablespoon             Cloves
             2 tablespoon             Allspice
             3 pound                  Raisins
             3 pound                  Walnuts
Preparation
    1.      Cream together canola oil and sugar. Add eggs. Pumpkin. Sift dry ingredients and add to
            mixture. Mix just until incorporated.
    2.      Scrape often. Scoop half of the batter. Add nuts and raisins and scoop the remainder.




Pumpkin Muffins #2
                                                                 Grouping:        Pastries, breakfast
                                                                 Yield:           32.5 pound
                                                                 Serving:         4 ounce

Ingredient
             6   pound                AP Flour
             9   pound                Sugar
         2 1/2   ounce                Salt
             4   ounce                Baking Powder
           1/2   ounce                Allspice
           1/2   ounce                Clove
             1   ounce                Cinnamon
           1/2   ounce                Nutmeg
             1   quart                Water
             3   pound 4 ounce        Canola Oil
            32   each                 Eggs
             1   #10 can              Pumpkin
             2   pound                Raisins
Preparation
    1.      Muffin Method.




New England Culinary Institute, 2006                                                                    125
Pumpkin Pie
                                                                     Grouping:          Pastries, plated desserts
                                                                     Yield:             10 each
                                                                     Serving:            9"

Ingredient
             1   gallon                 Pumpkin
             3   pound                  Sugar
         1 1/2   teaspoon               Salt
         2 1/2   tablespoon             Cinnamon
         1 1/2   tablespoon             Ground Ginger
         1 1/2   tablespoon             Nutmeg
            30   each                   Eggs                                      Slightly beaten
             3   cup                    Milk
             5   cup                    Cream
             2   tablespoon             Vanilla
Preparation
    1.      Stir pumpkin on medium speed with a wire whip.
    2.      Mix together dry ingredients. Add to the pumpkin.
    3.      Add eggs and liquids, all gradually. Mix 5 minutes.
    4.      Pour into par-baked pie shells. Bake at 375F for 50 minutes.




Quiche Custard
                                                                     Grouping:          Pastries, basic mixes
                                                                     Yield:             8 each
                                                                     Serving:           0

Ingredient
           30    each                   Eggs
           10    cup                    Heavy Cream
            1    teaspoon               Salt
          1/2    teaspoon               Pepper
Preparation
    1.      Method: Whisk all ingredients together; pour over ingredients in pie shell. Bake until jiggles or
            knife pulls out cleanly.




New England Culinary Institute, 2006                                                                                126
Quiche Custard NL
                                                                  Grouping:       Breakfast
                                                                  Yield:          0
                                                                  Serving:        0

Ingredient
         12 each                     Eggs
                                     Enough half and half to equal 6 cups
             To Taste                Salt and Pepper
Preparation
    1.    You will need about 1 1/2 cups of filling and 1 cup grated cheese for each quiche. Make sure
          all veggies, etc are pre-cooked to avoid weeping into the custard.




Raspberry Ganache
                                                                  Grouping:       Pastries, basic mixes
                                                                  Yield:
                                                                  Serving:         1 lb. 13 oz.

Ingredient
         12 ounce                    Heavy cream
         16 ounce                    White chocolate                          Chopped
          3 tablespoon               Chambord
            To Taste                 Raspberry purée
Preparation
    1.    Bring cream to a boil. Pour over chocolate. Add flavorings.




New England Culinary Institute, 2006                                                                      127
Ribbon Sponge
                                                                    Grouping:          Pastries, cakes, tarts, pies
                                                                    Yield:             2 sheet
                                                                    Serving:

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




Rice Pudding
                                                                    Grouping:          Pastries, basic mixes
                                                                    Yield:             4 portion
                                                                    Serving:           0

Ingredient
            24   ounce                 Jasmine Rice
             3   quart                 Whole Milk
             1   tablespoon            Vanilla
         1 1/2   pound                 Sugar
             4   each                  Oranges, zest only
             1   quart                 Heavy Cream
            24   each                  Egg Yolks
Preparation
    1.      Place rice, milk and vanilla in a large rondeau over medium high heat. Cook until just al dente.
    2.      Add in sugar, orange zest, heavy cream and yolks. Blend well.
    3.      Pour into bowls or molds and bake in water bath in the bottom deck oven at 325 degrees for 30
            to 45 minutes.
    4.      Allow to cool completely.




New England Culinary Institute, 2006                                                                                  128
Rochers
                                                                 Grouping:          Pastries, amenities,
                                                                 Yield:
                                                                 Serving:

Ingredient
         12   ounce                  Semi sweet chocolate                     Melted
          3   ounce                  Cocoa butter                             Melted
          4   cup                    Whole hazelnuts                          OR slivered almonds
          1   cup                    Powdered sugar
Preparation
    1.    Moisten nuts. Dust with powdered sugar and roast. Allow to cool. Temper couverture and cocoa
          butter together.
    2.    In small amounts, mix nuts with tempered chocolate and form into pyramid shapes on
          parchment paper.




Rolled Fondant (Sugar Paste)
                                                                 Grouping:          Garnishes
                                                                 Yield:
                                                                 Serving:

Ingredient
          2 pound                    Powdered sugar                           Sifted
          2 ounce                    Egg whites                               Pasteurized
          4 ounce                    Liquid glucose                           Warmed
Preparation
    1.    Sift the sugar onto a clean work surface, and make a well in the center. Add the whites and the
          glucose. Mix to a slurry consistency in the well with the spoon. Use your hands to incorporate
          the remaining sugar. Knead the paste to form a firm, but not dry, ball. You may not need all
          the sugar if mix is dry as the paste will firm in keeping.
    2.    Place in a double plastic bag and seal. Use after 24 hours.
    3.    While using, if paste is too firm, add a small amount of shortening to soften it.
    4.    Sugar paste may be colored with paste food coloring.
    5.    Sugar paste has many uses, including the covering of cakes and gateaux, the modeling of
          flowers and decorations, and a filling for petit fours, when flavored.




New England Culinary Institute, 2006                                                                        129
Root Beer Sorbet
                                                                    Grouping:         Pastries, plated desserts
                                                                    Yield:            0
                                                                    Serving:          0

Ingredient
           1/2    gallon               Simple Syrup
           1/2    gallon               Root Beer Syrup
             5    quart                Water
             1    tablespoon           Lemon Juice
             1    tablespoon           Salt
Preparation
    1.       Mix all ingredients in 5 gallon bucket.
    2.       Spin in Ice Cream machine according to Chefs instructions




Rosemary Olive Bread
                                                                    Grouping:         Pastries, breads/rolls
                                                                    Yield:            6 loaf
                                                                    Serving:          1 pound

Ingredient
          3 1/2   pound                Water
              5   ounce                Yeast
          4 1/2   pound                High Gluten Flour
              6   pound                AP Flour
            1/2   cup                  Extra Virgin Olive Oil
              3   ounce                Salt
              4   ounce                Finely chopped Rosemary
            3/4   pound                Chopped Kalamata Olives
Preparation
    1.       Mix warm water, yeast and 2 cups high gluten in 20 quart mixing bowl, cover with plastic and
             let sit 30 minutes.
    2.       Add EVOO, rosemary, flours, and salt.
    3.       Mix on speed 1 for 5 minutes or until dough forms.
    4.       Mix on speed 2 for 5 minutes or until dough is soft, smooth and elastic.
    5.       Add chopped olives and mix until olives are just incorporated.
    6.       Turn dough out onto lightly sprayed bench, cover and let rest until doubled in size.
    7.       Punch dough down and scale out into 1-pound rounds. Let rest, covered, until double again.
    8.       Form dough into rounds and place in lightly floured peels, seam down.
    9.       Just before baking, lightly brush EVOO onto tops of rounds and sprinkle with kosher salt.
    10.      Bake in 500-degree deck oven until dark golden brown. (190 internal temp)
    11.      Let cool on rack.




New England Culinary Institute, 2006                                                                              130
Roulade
                                                                  Grouping:         Pastries, cakes, tarts, pies
                                                                  Yield:            3 sheet
                                                                  Serving:

Ingredient
         48   ounce                  Egg Yolks
          1   pound 8 ounce          Sugar
         32   ounce                  Egg Whites
          8   ounce                  Sugar
          1   pound 4 ounce          Cake Flour***                             Follow directions below from
                                                                               Chocolate Roulade
Preparation
    1.    Whip yolks with 1 # 8 oz. Sugar until ribboned.
    2.    Whip whites with 8 oz. Sugar to soft peaks.
    3.    Fold sifted flour and whites alternately into yolks.
    4.    Spread evenly on parchment lined pans and bake in a 300°F convection oven.
    5.    ***Note*** For Chocolate Roulade substitute with 12 oz. Cake flour and 8 oz. Dutch processed
          cocoa powder, 1 # Semi-sweet chocolate, and 6 oz. Water.




Royal Icing
                                                                  Grouping:         Garnishes
                                                                  Yield:            14 ounce
                                                                  Serving:

Ingredient
          2 ounce                    Egg whites                                Pasteurized
         12 ounce                    Powdered sugar                            Sifted, have extra sugar ready
Preparation
    1.    ALL EQUIPMENT MUST BE GREASE FREE.
    2.    Place the whites into a mixing bowl with a paddle. Add the sifted sugar in two parts, and beat
          well. The icing should appear slightly soft at start of mixing, and should be beaten to a firm
          peak. It should be very white in color and firm enough to pipe without losing its shape and
    3.    NOTE:
          Lemon juice may be added to set the icing much harder, 1 tbls. Per pound
    4.    Glucose may be added to prevent the icing from hardening, 1 tsp. Per cup.
    5.    Ratio: 1:6:egg white: sugar




New England Culinary Institute, 2006                                                                               131
Rugalahs
                                                                    Grouping:         Pastries, plated desserts
                                                                    Yield:            0
                                                                    Serving:          0

Ingredient
            1    pound                 Butter, cubed 1" pieces
            3    cup                   AP Flour
            2    cup                   Pastry Flour
            6    tablespoon            Sugar
            2    teaspoon              Baking Powder
          1/2    teaspoon              Salt
            1    pound                 Cream Cheese
            2    each                  Eggs
            2    teaspoon              Vanilla Extract
                                       Chocolate Chips, as needed
                                       Chopped nuts, as needed
                                       Orange Zest, as needed
                                       Egg Wash, as needed
Preparation
    1.      Place butter in freezer 15 minutes.
    2.      Combine flours, sugar, powder and salt in mixer with paddle.
    3.      Add butter. Mix until chunky.
    4.      Break cream cheese in small pieces, add to dough. Mix 1 minute on low.
    5.      Add eggs and vanilla. Mix just until dough comes together, it will be sticky. Wrap in plastic.
            Don't overwork. Chill over night.
    6.      Roll out on dough sheeter, see chef for demo.
    7.      Sprinkle dough with combination of chocolate chips, chopped nuts and zest. Roll tightly, jelly
            roll fashion. Can be frozen at this point. Brush with egg wash and sprinkle with sugar. Slash
            diagonally, and bake at 350 until golden brown.




Rugelach
                                                                    Grouping:         Pastries, breads/rolls
                                                                    Yield:            0
                                                                    Serving:          0

Ingredient
                                       CREAM CHEESE DOUGH
         1 1/2   pound                 Butter                                    Room temp
         1 1/2   pound                 Cream Cheese                              Room temp
             1   teaspoon              Salt
           1/2   cup                   Sugar
             6   cup                   AP Flour
                                       FILLING:
            4    cup                   Sugar
            1    cup                   Packed Brown Sugar
            1    ounce                 Cinnamon
            6    cup                   Toasted Nuts
            1    quart                 Prune Butter
            1    quart                 Dried Fruit
Preparation




New England Culinary Institute, 2006                                                                              132
Rye Bread (NY Style)
                                                                     Grouping:         Pastries, breads/rolls
                                                                     Yield:            3 loaf
                                                                     Serving:          24 ounce

Ingredient
         4 1/4   ounce                 Fresh Yeast
             2   pound                 Water
             2   pound 13 ounce        Bread Flour
             1   ounce                 Caraway Seeds
             2   ounce                 Sugar
         1 1/8   ounce                 Salt
            12   ounce                 Light Rye Flour
Preparation
    1.      Use the straight dough method.




Sabayon
                                                                     Grouping:         Pastries, plated desserts
                                                                     Yield:            0
                                                                     Serving:          0

Ingredient
            6    each                  Yolks
          1/2    cup                   Granulated Sugar
            1    cup                   Heavy Cream
            1    cup                   Crème Fraiche
            1    each                  Vanilla Bean, split and seeded
Preparation
    1.      Whip heavy cream and crème fraiche until firm peaks.
    2.      Over double boiler whisk sugar, egg yolk, and vanilla bean until light and thick ribbon. For
            about 8-10 minutes, then let rest for 1 minute.
    3.      Fold in whipped product. Separate into 2 bowls and flavor. Let set in walk in for 5 hours.




New England Culinary Institute, 2006                                                                               133
Sable Cookies
                                                                    Grouping:           Pastries, plated desserts
                                                                    Yield:              0
                                                                    Serving:            0

Ingredient
             3    pound 3 ounce         Butter                                   Cold
             1    pound 11 ounce        Sugar
             4    pound 4 ounce         Cake Flour
           3/4    ounce                 Salt
Preparation
    1.       Mix the butter and sugar on low speed until smooth. Do not over mix.
    2.       Add sifted flour and salt. Mix only until a dough is formed.
    4.       Bake at 350F on double sheet pans. May be flavored with chocolate, nuts, maple, or coffee.




Sacher Torte
                                                                    Grouping:           Pastries, cakes, tarts, pies
                                                                    Yield:
                                                                    Serving:

Ingredient
             15   each                  Egg yolks
         10 1/2   ounce                 Sugar
              7   ounce                 Butter                                   Melted
          8 1/2   ounce                 Flour
              2   ounce                 Dutch process cocoa
             15   each                  Egg whites
              7   ounce                 Semisweet chocolate                      Melted
Preparation
    1.       Ribbon yolks and sugar. Melt butter and chocolate. Sift flour and cocoa. Whip whites. Fold
             butter and chocolate into ribbon yolks. Fold in meringue alternately with dry ingredients.




New England Culinary Institute, 2006                                                                                   134
Salt Dough
                                                                   Grouping:         Pastries, basic mixes
                                                                   Yield:            0
                                                                   Serving:          0

Ingredient
             28 ounce                  AP Flour
              7 ounce                  Rye Flour
         35 1/2 ounce                  Fine Salt
                                       Water                                    To consistency
Preparation
    1.       Dry the dough about 3 days. Bake at 175-200F. Dough may be refrigerated up to 3 days. Do not
             freeze.




Scones # 2
                                                                   Grouping:         Pastries, breakfast
                                                                   Yield:            17 pound
                                                                   Serving:          4 ounce

Ingredient
              7   pound                AP Flour
              1   pound 10 ounce       Sugar
              5   ounce                Baking Powder
          1 1/2   ounce                Salt
              2   pound 8 ounce        Butter
              1   pound 10 ounce       Currants
              2   quart                Cream
Preparation
    1.       Biscuit Method. Roll to # 23 on the sheeter or about 7/8 inch thick and cut with a 3 inch
             diameter cutter,
    2.       Egg wash and bake at 300F in a convection oven until golden brown and the structure is set.




New England Culinary Institute, 2006                                                                         135
Scones NL
                                                                  Grouping:      Breakfast
                                                                  Yield:         0
                                                                  Serving:       0

Ingredient
         17   pound 8 ounce           AP Flour
          4   pound                   Sugar
         12   ounce                   Baking Powder
          6   pound 4 ounce           Margarine
          4   pound                   Raisins
          4   quart                   Half and Half
Preparation
    1.    Cut margarine into dry ingredients.
    2.    Add fruit and toss.
    3.    Add half and half, milk just until it comes together.
    4.    Roll about 1 inch thick.
    5.    Cut with large round biscuit cutter.
    6.    Egg wash and bake at 325.




Sculpture Dough
                                                                  Grouping:      Pastries, basic mixes
                                                                  Yield:         0
                                                                  Serving:       0

Ingredient
          2   pound 8 ounce           Bread Flour
          1   each                    Egg
          1   ounce                   Salt
          1   ounce                   Vegetable Oil
          1   pound                   Cold Water
Preparation
    1.    Use the straight dough method. Rest 30 minutes before using for baskets and cornucopias.




New England Culinary Institute, 2006                                                                     136
Semolina Bread
                                                                    Grouping:          Pastries, breads/rolls
                                                                    Yield:             0
                                                                    Serving:           0

Ingredient
          4.5   ounce                 Fresh Yeast
            6   pound                 Water
            5   pound                 Patent Flour
            4   ounce                 Black Sesame Seeds
            4   pound                 Durum Flour
            1   pound                 Semolina
         3.25   ounce                 Salt
Preparation
    1.     Dissolve yeast in water.
    2.     Add all dry ingredients EXCEPT salt.
    3.     Mix until combined on FIRST SPEED ONLY.
    4.     Autolyse 10 minutes.
    6.     Add salt and finish mixing.




Shortbread with Almond Paste
                                                                    Grouping:          Pastries, cakes, tarts, pies
                                                                    Yield:
                                                                    Serving:           11 lbs. 2 oz.

Ingredient
           3    pound 8 ounce         Butter
           2    ounce                 Almond paste
           1    pound 2 ounce         Sugar
           4    pound 8 ounce         Cake flour
Preparation
    1.     Soften almond paste with a little butter. Mix together butter, almond paste, and sugar until
           smooth. DO NOT OVERMIX. Add sifted cake flour and mix only until dough is formed. Chill
    2.     Roll 2/3 of the dough on sheeter to #8. Cut into 3" strips. Roll remaining dough to #4. Cut 3/4"
           strips. Brush edges of 3" strips and top with 3/4" strips. Chill.
    3.     Brush with water. Sprinkle with sugar. Bake at 350°F. When done, cut into triangular shapes.




New England Culinary Institute, 2006                                                                                  137
Sicilian Bread
                                                                    Grouping:         Pastries, breads/rolls
                                                                    Yield:            0
                                                                    Serving:          0

Ingredient
             3   pound 1 ounce         Water
         2 1/2   ounce                 Fresh yeast
             4   tablespoon            Oil
         1 1/4   ounce                 Malt
             4   pound                 Semolina
             1   pound 6.25 ounce      AP Flour
             1   ounce                 Salt
Preparation
    1.      Dissolve fresh yeast in water before finishing with the straight dough method.




Snickerdoodle
                                                                    Grouping:         Pastries, amenities,
                                                                    Yield:            0
                                                                    Serving:          0

Ingredient
            2    pound                 Butter
            3    pound 10 ounce        Sugar
          1/4    cup                   Corn Syrup
            8    each                  Eggs
          1/2    cup                   Vanilla Extract
            4    pound 4 ounce         AP Flour
          1/4    cup                   Baking Powder
            2    tablespoon 2          Baking Soda
            1    teaspoon              Salt
            1    tablespoon            Cinnamon
Preparation
    1.      Cream butter and sugars
    2.      Emulsify eggs
    3.      Add vanilla
    4.      Sift in dry
    5.      Bake at 325F




New England Culinary Institute, 2006                                                                           138
Snickerdoodles NL
                                                        Grouping:   Pastries, amenities,
                                                        Yield:      0
                                                        Serving:    0

Ingredient
             9   pound               Margarine
             4   pound 2 ounce       Granulated Sugar
             9   pound               Brown Sugar
            36   each                Eggs
           3/4   cup                 Vanilla
         4 1/2   tablespoon          Baking Soda
            15   pound               AP Flour
Preparation
    1.      Creaming Method. Use #10 scoop




Soft Dough
                                                        Grouping:   Pastries, breads/rolls
                                                        Yield:      25 pound
                                                        Serving:    1 pound

Ingredient
                                     1 X BATCH:
           10    ounce               Fresh Yeast
            7    pound 8 ounce       Water
            5    ounce               Salt
            1    pound 3 ounce       Oil
            1    pound 3 ounce       Honey
           14    pound 12 ounce      Bread Flour
            4    ounce               S-500
                                     3/4 X BATCH:
         7 1/2   ounce               Fresh Yeast
             5   pound 10 ounce      Water
         3 3/4   ounce               Salt
            12   ounce               Oil
            12   ounce               Honey
            11   pound               Bread Flour
             3   ounce               S-500
Preparation
    1.      Use the straight dough method.




New England Culinary Institute, 2006                                                         139
Soft Macaroons
                                                                Grouping:        Pastries, plated desserts
                                                                Yield:           0
                                                                Serving:         0

Ingredient
           28 ounce                  Almond Paste
           15 ounce                  Sugar
            5 ounce                  Whites, pasteurized
Preparation
    1.      IN mixer, combine paste, and sugar with paddle.
    2.      Add whites to form a pipe able dough. Pipe onto Vegalene sprayed parchment paper.
    3.      Bake at 300 degree lo until golden brown.




Sour Beer Bread
                                                                Grouping:        Pastries, breads/rolls
                                                                Yield:
                                                                Serving:

Ingredient
         3 1/2   quart               Beer
             3   ounce               Yeast
             4   pound               Levain
            13   pound               Bread Flour
             1   pound               Semolina
             1   pound               7-Grain Mix
             5   ounce               Salt
Preparation
    1.      Use the straight dough method.
    2.      Stir together all ingredients.




New England Culinary Institute, 2006                                                                         140
Sour Cream Chocolate Cake
                                                                    Grouping:         Pastries, cakes, tarts, pies
                                                                    Yield:
                                                                    Serving:          3 X 10 " cakes

Ingredient
            6    ounce                 Chocolate                                Unsweetened
            1    pound 3 ounce         Cake flour
          3/4    ounce                 Baking soda
            8    ounce                 Butter
            2    pound                 Light brown sugar
            6    each                  Eggs
            3    tablespoon            Vanilla
            2    cup                   Sour cream
            1    pound                 Water                                    Hot
Preparation
    1.      Melt chocolate in a double boiler.
    2.      Sift flour and soda.
    3.      Cream butter and sugar until mixed (not to high volume). Add eggs, mixing well and scraping
            down bowl after each addition of egg (one third at a time). Add vanilla. Add chocolate and mix
             well. Add sour cream and mix well, scraping down bowl. Add flour and mix well.
    4.      Add hot water slowly with machine running at slow speed -on/off if necessary. Scrape bowl
    5.      Fill pans only halfway.
    6.      Bake at 350°F.
    7.      Mix may seem loose.




Sour Cream Coffee Cakes (Ring Style)
                                                                    Grouping:         Pastries, breakfast
                                                                    Yield:            16.5 pound
                                                                    Serving:          12 ounce

Ingredient
             3   pound                 Butter
             3   pound                 Sugar
            15   each                  Eggs
             1   tablespoon            Vanilla
             2   pound 8 ounce         Buttermilk
             2   pound 8 ounce         Sour Cream
             4   pound                 AP Flour
         1 1/2   ounce                 Baking Soda
         1 1/2   ounce                 Baking powder
Preparation
    1.      Use creaming method for cakes.
    2.      Scale at 2 # 12 oz per cake.




New England Culinary Institute, 2006                                                                                 141
Sour French Bread
                                                                   Grouping:          Pastries, breads/rolls
                                                                   Yield:             9 loaf
                                                                   Serving:           1 pound

Ingredient
                                     SPONGE: start 1 day ahead
          1 quart                    Water
          1 pinch                    Fresh Yeast (fermented 24 hours)
          2 pound                    AP Flour
                                     FINAL DOUGH
                                     Sponge
          1    pint                  Water                                      85F
          1    pinch                 Fresh Yeast
          3    pound                 AP Flour
          1    ounce                 Salt
Preparation
    1.    Sponge dough method. Use medium mixer.
    2.    Bake at 450F flat deck for about 15 minutes.




Spicy Gingerbread
                                                                   Grouping:          Pastries, plated desserts
                                                                   Yield:             0
                                                                   Serving:           0

Ingredient
           1   pound                 Butter, soft
           2   cup                   Brown Sugar
           4   each                  Eggs
           4   cup                   Molasses
           7   cup                   AP Flour
           4   tablespoon            Cinnamon
           1   teaspoon              Cloves
           1   teaspoon              Black Pepper, ground
           4   teaspoon              Baking Soda
           1   teaspoon              Salt
         1/4   cup                   Crystallized ginger, chopped fine
           2   cup                   Stout Beer
Preparation
    1.    Cream together butter and brown sugar until light and fluffy.
    2.    Add eggs one at a time.
    3.    Add dry ingredients and ginger, scrape well.
    4.    Bring beer to a simmer. Add to creamed mixture. Blend well.
    5.    Divide between greased aluminum cups. Fill 75%
    6.    Bake until cake pulls away from side of cups and is firm to the touch. They may collapse a bit-
          this is okay.
    7.    To prepare for service, cut bottom off to even. Use an apple corer to cut a hole in the center for
           filling.
           Critical Control: Proper labeling, dating, storage and rotation




New England Culinary Institute, 2006                                                                              142
Spritz Butter Cookies
                                                                 Grouping:         Pastries, cakes, tarts, pies
                                                                 Yield:            0
                                                                 Serving:          0

Ingredient
           2   pound 4 ounce         Butter
           1   pound 2 ounce         Sugar
           1   each                  Lemon Zest
           1   tablespoon            Vanilla
         1/2   teaspoon              Salt
           2   each                  Egg Whites
           2   pound 10 ounce        Cake Flour                               Sifted
Preparation
    1.    Cream together the butter, sugar, lemon zest, vanilla and salt with a paddle while warming the
          bowl with a torch. Then whip until light and airy.
    2.    Add the egg whites and whip for 1 minute.
    3.    Change to a paddle and add the sifted flour. Mix until incorporated.
          DO NOT OVERMIX.




St. Honoré Cream
                                                                 Grouping:         Pastries, basic mixes
                                                                 Yield:
                                                                 Serving:              1 lb. 13 oz.

Ingredient
          1 pound 13 ounce           Pastry Cream (Retail)                    Sub-recipe
          5 each                     Egg whites                               Pasteurized
          2 leaf                     Gelatin                                  Bloomed
Preparation
    1.    Whip whites to soft peak. Add gelatin to hot pastry cream. Fold in egg whites and pipe
          immediately.




New England Culinary Institute, 2006                                                                              143
Stollen
                                                               Grouping:         Pastries, breads/rolls
                                                               Yield:            26 pound
                                                               Serving:          16 each

Ingredient
                                    SPONGE:
          2 pound                   Water
          8 ounce                   Fresh Yeast
          2 pound 8 ounce           Bread Flour
                                    DOUGH:
          4   pound 8 ounce         Bread Flour
          1   pound                 Pastry Flour
          1   pound 8 ounce         Butter
          2   pound                 Eggs
          1   pound 1 ounce         Sugar
          1   pound                 Hi-Ratio Shortening
          4   ounce                 Milk Powder
          1   ounce                 Baking Powder
          1   ounce                 Salt
          2   each                  Lemons                                 Zest only
                                    ONE DAY AHEAD SOAK:
          4 pound                   Citron Mix
          4 pound                   Raisins
          1 bottle                  Rum
Preparation
    1.    SPONGE: combine ingredients in a 20 qt mixer and blend. Allow to ferment for 20 minutes.
    2.    Pour the sponge into the 80 qt bowl and add all the dough ingredients except the zest.
    3.    Mix well on speed # 1. Develop on speed # 2 for 8-10 minutes.
    4.    Add the soaked fruit and zest and mix to incorporate.
    5.    Form into rounds (18-20 oz ) Roll into Stollen shape and give a half proof.
    6.    Bake at 350F until brown. While still warm, submerge in melted butter and coat in
    7.    (Christmas '98 made 7 times )




New England Culinary Institute, 2006                                                                      144
Strawberry Rhubarb Pie
                                                                    Grouping:         Pastries, plated desserts
                                                                    Yield:            1 each
                                                                    Serving:          0

Ingredient
           1/2   cup                    AP Flour
         1 1/4   cup                    Sugar
           1/4   teaspoon               Cinnamon
           1/4   teaspoon               Ground Cloves
             3   cup                    Strawberries                             Sliced
             2   cup                    Rhubarb                                  Trimmed and 1/2" sliced
             2   teaspoon               Butter                                   Cut into bits
Preparation
    1.      Combine all the dry ingredients. Add the strawberries and rhubarb, toss well and let stand 1
            minute.
    2.      Place in an unbaked pie shell. Dot with butter and cover with pastry top.
    3.      Cut several steam holes. Refrigerate 10 minutes before baking.
    4.      Bake 1 hour at 350F or until crust is golden brown.




Strawberry Rhubarb Tart Filling
                                                                    Grouping:         Pastries, cakes, tarts, pies
                                                                    Yield:
                                                                    Serving:

Ingredient
            3    quart                  Fruit                                    Fresh or frozen
            3    each                   Eggs
            1    pound                  Sugar
            4    ounce                  Corn starch
Preparation
    1.      Sift sugar and corn starch. Mix with fruit and eggs.
    2.      Yield: 3 X 9 " tart or 24 tartlets.




New England Culinary Institute, 2006                                                                                 145
Streusel Cake Mix
                                                                  Grouping:         Pastries, cakes, tarts, pies
                                                                  Yield:            4 sheet pan
                                                                  Serving:          0

Ingredient
           4   pound 8 ounce          Cake Flour
           3   pound                  Shortening
           1   ounce                  Salt
           1   ounce                  Baking Powder
           5   pound 4 ounce          Sugar
           4   ounce                  Milk Powder
           2   pound                  Water
           3   pound                  Eggs
Preparation
    1.     Sift dry ingredients; blend with shortening on #1 speed till a uniform mixture is achieved;
           scrape bowl.
    2.     Whisk sugar, milk powder, and water together till smooth. With paddle running, add in steady
           stream to fat/flour mix. Beat well to a smooth but thick batter (approx 4 minutes) Scrape the
    3.     Add eggs to above batter and blend until smooth, usually about 2-3 minutes.
    4.     See Chef for finishing techniques.




Streusel
                                                                  Grouping:         Pastries, basic mixes
                                                                  Yield:            10 pound
                                                                  Serving:          0.5 ounce

Ingredient
           2   pound 8 ounce          Butter
           2   pound 8 ounce          Sugar
           5   pound                  Bread Flour
           1   tablespoon             Cinnamon
           1   teaspoon               Nutmeg
Preparation
    1.     Cream the butter and sugar together.
    2.     Add the flour and spice. Mix until crumbly.




New England Culinary Institute, 2006                                                                               146
Strudel
                                                                      Grouping:          Pastries, amenities,
                                                                      Yield:
                                                                      Serving:               3 lbs. 12 oz.

Ingredient
            30   ounce                  Bread flour                                 Sifted
             1   teaspoon               Salt
             3   each                   Egg Yolks
         2 1/2   cup                    Water                                       Amount is variable
         4 1/2   ounce                  Oil
Preparation
    1.      See the Chef before mixing.
    2.      Mix all ingredients except oil and some of the water (hold back about 3/4 cup) until a soft
            dough is JUST formed.
    3.      Immediately drizzle in oil (don't let gluten form too much before adding oil) and mix until
            elastic, about 10 minutes.
    4.      Cut into 3 parts and allow to rest at least 30 minutes. Roll thin on sheeter, and then pull as strudel.
    5.      Yield: 3 logs strudel




Sugar Dough
                                                                      Grouping:          Pastries, amenities,
                                                                      Yield:             20 pound
                                                                      Serving:            OR 1 Sheet Pan

Ingredient
         4 1/2   pound                  Butter                                      Softened
         4 1/2   pound                  Powdered sugar                              Sifted
            20   each                   Eggs
             9   pound                  AP Flour                                    Sifted
Preparation
    1.      Cream butter and sugar. Slowly incorporate eggs.
    2.      No need for concern if mixture curdles. Add flour all at once and mix ONLY until incorporated.




New England Culinary Institute, 2006                                                                                  147
Sugar Dough NL
                                                                    Grouping:         Pastries, basic mixes
                                                                    Yield:            0
                                                                    Serving:          0

Ingredient
         4 1/2   pound                 Butter, softened
         4 1/2   pound                 Powdered sugar, sifted
            20   each                  Eggs
             9   pound                 AP Flour
Preparation
    1.      Creaming Method




Sugar for Pulling (Pulled Sugar)
                                                                    Grouping:         Garnishes
                                                                    Yield:
                                                                    Serving:

Ingredient
            5    quart 10 ounce        Light Karo Syrup
           10    pound                 Sugar
            2    pound 3 ounce         Glucose
            4    drop                  Tartaric Acid Solution*                   Amount will vary depending on
                                                                                 the brand of glucose
                                       * Tartaric acid is added to each batch
                                       as it is finished
Preparation
    1.      SUGAR STOCK:
            Place Karo into stock pot, add the sugar on top, bring to a boil, constantly stirring, wash down
            the sides of the pot and clean out impurities with a clean brush and water as needed. Add
            glucose and bring to a second boil, pour stock into a heat resistant container and store at room
            temperature.
    2.      INDIVIDUAL BATCHES:
            Bring 5 lbs. 4 oz. Of the stock to a boil in a copper pot. Boil on high heat to 130°C and add
            color, boil to 135°C and add the acid (4 drops). Boil to 158°C, shock the pot in ice water, wipe
            the bottom dry and pour the sugar out on a lightly oiled marble.
    3.      Special equipment:
            Ice bath, lightly oiled marble, tape knife, gloves, digital thermometer




New England Culinary Institute, 2006                                                                             148
Sun-dried Tomato Basil Bread
                                                                    Grouping:         Pastries, breads/rolls
                                                                    Yield:            6 loaf
                                                                    Serving:          0

Ingredient
         3 1/2   pound                 Water
             6   ounce                 Fresh Yeast
         8 1/2   pound                 High Gluten Flour
             2   pound                 AP Flour
           3/4   cup                   EVOO
         1 1/2   ounce                 Salt
             4   ounce                 Chopped Basil Leaves
           3/4   pound                 Chopped Sun-dried Tomatoes
Preparation
    1.      Mix warm water, yeast and 2 cups of high gluten in a 20 quart mixing bowl, cover with plastic
            and let sit 15 minutes.
    2.      Add remaining flours and salt, mix on speed 1 until dough forms. (about 5 minutes).
    3.      Add in the basil oil and sun dried tomatoes and mix on speed 2 for 3 minutes.
    4.      Turn dough out into a lightly sprayed large bowl and over with plastic. Let rise until doubled in
             size, punch down and let rise in bowl a second time.
    5.      Scale dough into 1.5 rounds and let bench rest for 15 minutes.
    6.      Form dough into torpedoes and place seam side down in a floured couche and place in proofer.
    7.      Let bread rise until doubled and bake in a 500 degree deck oven, spray with water at least 3
            times during baking.
    8.      Cool on bread rack after removing from oven.




Sunflower Seed Bread- La Brioche
                                                                    Grouping:         Pastries, breads/rolls
                                                                    Yield:            0
                                                                    Serving:          0

Ingredient
         6 1/2   ounce                 Dry Fresh Yeast
             1   quart                 Water
             2   quart                 Orange Juice
             2   quart                 Milk
            12   ounce                 Sugar
             1   pound                 Butter                                    Melted
            16   each                  Eggs
             2   pound 8 ounce         Sunflower Seeds
            15   pound                 Bread Flour
             3   pound                 Course Whole Wheat Flour
             8   ounce                 8-Grain
             5   ounce                 Salt
             2   each                  Oranges                                   Zest only
Preparation
    1.      Use the straight dough method.




New England Culinary Institute, 2006                                                                            149
Sweet Dough
                                                                 Grouping:          Pastries, breads/rolls
                                                                 Yield:             14.5 pound
                                                                 Serving:           4.75 ounce

Ingredient
           2   quart                 Buttermilk
           1   pound                 Sugar
           1   pound                 Butter
           6   ounce                 Fresh Yeast
           8   pound                 AP Flour
           1   ounce                 Salt
         3/4   ounce                 Baking Soda
Preparation
    1.    Use the straight dough method. Separate into 2 bags to freeze.




Swiss Meringue
                                                                 Grouping:          Pastries, cakes, tarts, pies
                                                                 Yield:
                                                                 Serving:

Ingredient
           8   ounce                 Egg whites                               Pasteurized
         1/4   ounce                 Cream of tartar
           8   ounce                 Sugar
         1/2   teaspoon              Vanilla
Preparation
    1.    Whip whites and sugar over water bath to 115°F. Move to a mixer. Add cream of tartar and
          vanilla. Whip to firm peak. Pipe immediately and quickly, or form on tarts and flash in hot
          (400°F convection) oven until browned.




New England Culinary Institute, 2006                                                                               150
Swiss White Truffles
                                                                    Grouping:
                                                                    Yield:
                                                                    Serving:

Ingredient
           1   pound                  White chocolate                             Chopped fine
         1/2   cup                    Cream
           2   tablespoon             Butter                                      Softened
           2   tablespoon             Champagne
                                      Chocolate                                   Tempered
Preparation
    1.    Boil cream. Pour over chocolate. Mix in soft butter and champagne. Refrigerate. From balls
          and dip in tempered chocolate.




Tiramisu Filling
                                                                    Grouping:          Pastries, basic mixes
                                                                    Yield:             4 pound
                                                                    Serving:            See Below For Yield

Ingredient
         12    each                   Egg yolks                                   Pasteurized
         12    each                   Egg whites                                  Pasteurized
          1    cup                    Sugar
          2    pound                  Mascarpone cheese
          4    tablespoon             Marsala
Preparation
    1.    Soften mascarpone cheese by hand with marsala. CAUTION. This easily turns to butter. Ribbon
          yolks with half the sugar. Add to softened cheese and marsala. Whip whites to stiff peaks with
          remaining sugar and cream of tartar. Fold lightly into cheese mix. Use immediately.
    2.    NOTE:
          For use in cakes, you will need to stabilize with gelatin (for a 1X batch use 6 sheets). Use a little
           of the marsala to dissolve the bloomed gelatin. Then temper the ribboned yolks and sugar into
           the dissolved gelatin and marsala. Proceed as usual. Use immediately.
    3.    Yields: 34 X 4 oz. Cups or 3 X 8 " charlottes




New England Culinary Institute, 2006                                                                              151
Truffle Filling
                                                                      Grouping:          Pastries, basic mixes
                                                                      Yield:
                                                                      Serving:            12 Tortes

Ingredient
         4 1/2   pound                  Semi sweet chocolate
         3 3/4   pound                  Egg whites                                 Pasteurized
             1   cup                    Granulated sugar
            12   leaf                   Gelatin
           1/2   cup                    Brandy
Preparation
    1.      Have all mise en place ready before mixing.
    2.      Whip egg whites to FIRM peaks.
    3.      Soften gelatin and dissolve in brandy.
    4.      Fold 1/3 of whites into chocolate.
    5.      Fold in gelatin and remaining whites.
    6.      Layer with three hazelnut meringue sheets and freeze.
    7.      Cut 4" X 8" rectangles OR 1 Full Sheet to Cut




Tulip Mix
                                                                      Grouping:          Pastries, amenities,
                                                                      Yield:
                                                                      Serving:

Ingredient
           16    ounce                  Sugar
            9    ounce                  AP Flour
            4    each                   Egg yolks
           14    ounce                  Egg whites
            1    pound                  Butter                                     Melted
            1    teaspoon               Vanilla
Preparation
    1.      Mix together sugar and flour. Stir in vanilla , yolks, and whites. Slowly pour in butter and mix
            until incorporated.




New England Culinary Institute, 2006                                                                             152
Vanilla Bean Tuille
                                                                  Grouping:         Pastries, basic mixes
                                                                  Yield:            0
                                                                  Serving:          0

Ingredient
          7    ounce                 Bread Flour
          9    ounce                 10X Sugar
          4    each                  Egg Whites
          3    each                  Eggs
          3    ounce                 Butter, melted
               To Taste              Vanilla Extract
Preparation
    1.    Melt the butter. Bland the whites, sugar, and flour until well incorporated.
    2.    Fold the butter into the flour/sugar/egg mixture. Let it rest for 6 hours.
    3.    Spread into desired shape and bake until golden at the edges. Shape immediately.




Vanilla Chiffon Cake
                                                                  Grouping:         Pastries, cakes, tarts, pies
                                                                  Yield:            2 cake
                                                                  Serving:          0

Ingredient
           7   ounce                 Cake Flour
           2   teaspoon              Baking Powder
           7   ounce                 Sugar
         1/2   teaspoon              Salt
           4   fluid ounce           Water
           4   each                  Eggs, separated                           Room temperature whites!!
         1/3   cup                   Oil                                       Canola or similar
           2   teaspoon              Vanilla
         1/2   teaspoon              Cream of Tartar
Preparation
    1.    Sift flour, place in 5qt bowl with salt, baking powder and all but 1/4 cup of the sugar - attach
    2.    Combine water, yolks, vanilla, oil and water, gradually slurry into dry ingredients, increase
          speed to medium-high, ribbon for approximately 5 minutes. Place mixture into a large mixing
    3.    In another bowl, whip room temp whites with cream of tartar until stiff peaks form, gradually
          meringue in remaining 1/4 c sugar and continue to whip for a few more seconds.
    4.    Combine whites with ribboned ingredients using 1/3: 2/3 method.
    5.    Bake in convection oven, 325, low fan. Cake should test done with skewer. Two 8" cake pans.




New England Culinary Institute, 2006                                                                               153
Vegan Banana Cake or Muffins
                                                          Grouping:          Pastries, plated desserts
                                                          Yield:             0
                                                          Serving:           0

Ingredient
            20   ounce                Whole Wheat Flour
         1 1/2   teaspoon             Baking Powder
             1   teaspoon             Soda
             1   teaspoon             Salt
             1   cup                  Banana Puree
           2/3   cup                  Peanut Oil
         1 1/2   cup                  Maple Syrup
             1   cup                  Soy Milk
             1   teaspoon             Espresso Powder
             1   tablespoon           Ginger Powder
             1   tablespoon           Vanilla Extract
             1   each                 Lemon                           Zest
Preparation
    1.      See Chef for technique.




Vegan Plain Muffins
                                                          Grouping:          Pastries, breakfast
                                                          Yield:             44.5 pound
                                                          Serving:           4 ounce

Ingredient
            2    pound                Whole Wheat Flour
            5    pound                Pastry Flour
            7    pound                AP Flour
            6    ounce                Baking Powder
            3    ounce                Baking Soda
            2    ounce                Salt
            3    ounce                Cinnamon
            2    quart                Apple Juice                     From concentrate
            2    each                 Liter Soy Milk
            1    gallon               Canola Oil
            1    quart                Molasses
            1    cup                  Vanilla Extract
Preparation
    1.      Use muffin method.




New England Culinary Institute, 2006                                                                     154
Vegan Soft Multi Grain Bread
                                                                Grouping:   Pastries, breads/rolls
                                                                Yield:      0
                                                                Serving:    0

Ingredient
          4   pound                  Strong Coffee
          4   pound                  Soy Milk
          4   ounce                  Fresh Yeast
          1   pound                  Grain Mix
          4   ounce                  Miso
          8   ounce                  Wheat Bran
          1   pound                  Honey
          8   ounce                  Olive Oil
         12   pound                  Patent Flour
          4   ounce                  Salt
          8   ounce                  Potato Starch
Preparation
    1.    Direct Method.
    2.    Cool the coffee and add milk. Dissolve yeast.
    3.    Next, oil and honey.
    4.    Last, dry ingredients on top.




Vegan Toll House Cookies
                                                                Grouping:   Pastries, plated desserts
                                                                Yield:      0
                                                                Serving:    0

Ingredient
          1   tablespoon             Salt
          1   pound 6 ounce          Sugar
          1   pound 6 ounce          Brown Sugar
          2   pound 10 ounce         Shortening
          1   ounce                  Vanilla
          2   ounce                  Egg Replacer
          5   ounce                  Soy Milk
          3   pound 2 ounce          Whole Wheat Pastry Flour
          1   tablespoon 2           Baking Soda
          1   cup                    Coconut
          3   pound                  Dark Chocolate Chips
          1   pound                  Chopped Walnuts
Preparation
    1.    Dissolve vanilla, egg replacer, and soy milk.
    2.    Creaming method.




New England Culinary Institute, 2006                                                                    155
Vegetable Croissant Filling
                                                                  Grouping:         Pastries, basic mixes
                                                                  Yield:            8 pound
                                                                  Serving:          1 ounce

Ingredient
             1   bunch                Parsley                                 Rough chop
             2   cup                  Sun-dried Tomatoes                      Softened, chopped
           1/2   each                 Onion                                   Small dice
             1   pound                Feta Cheese                             Crumbled
             8   each                 Garlic cloves                           Minced
             2   pound                Swiss or Cheddar                        Grated
             1   each                 Lemon Juice                             No seeds
             3   pound                Frozen Spinach                          Thawed, wrung out dry, chopped
             4   cup                  Parmesan Cheese                         Grated
             2   each                 Eggs
         1 1/2   tablespoon           Cumin
             1   teaspoon             Cayenne
                 To Taste             Salt & Pepper
Preparation
    1.      Vary cheese quantity and type to taste. Add other grated or chopped vegetables as available.
    2.      Combine all ingredients and adjust seasonings. Should be spicy but not hot.
    3.      OPTIONS: Add 1-2 minced hot peppers, substitute cilantro for parsley and 1 smoked jalapeno,
            minced.




Vermont Crunchies
                                                                  Grouping:         Pastries, cakes, tarts, pies
                                                                  Yield:            7 dozen
                                                                  Serving:          1 each

Ingredient
            2    pound 8 ounce        Sugar
            2    pound                Butter
            4    pound                Brown Sugar
            6    pound                Crunchy Peanut butter
           24    each                 Eggs
            2    tablespoon           Vanilla
            2    ounce 1 teaspoon     Baking Soda
            5    pound 4 ounce        Oatmeal
Preparation
    1.      Cream together the butter and sugar. Add peanut butter.
    2.      Add the eggs and vanilla. Stir in baking soda and oatmeal.
    3.      OPTIONS: Add 2 # chocolate chips, 2 # whole pecans, 1 # dark raisins, 1# golden raisins, 2 #
            mixed dried cherries, dried cranberries, and sunflower seeds.




New England Culinary Institute, 2006                                                                               156
Victoria Cookies
                                                                  Grouping:          Pastries, amenities,
                                                                  Yield:             2 sheet
                                                                  Serving:

Ingredient
         250    gram                  Sugar
         300    gram                  Almonds                                  Sliced
           2    each                  Oranges or lemons                        Zested
          30    gram                  Egg whites
                                      Couverture
Preparation
    1.     Mix together, adding whites only until moist. Check with chef. Spread onto puff pastry which has
            been rolled to #1 1/2 and brushed with water. Roll very lightly with a rolling pin to set.
    2.     Chill and cut into 1 1/2" X 2" strips. Bake at 350°F, watching that tops do not burn (cover if
           needed).
    3.     Dip ends in tempered couverture.




Vienna Bread
                                                                  Grouping:          Pastries, breads/rolls
                                                                  Yield:             10.75 pound
                                                                  Serving:           3.5 ounce

Ingredient
            2   quart                 Water
         3.25   ounce                 Fresh Yeast
            3   ounce                 Sugar
            2   ounce                 Malt
            4   ounce                 Vegetable Oil
            4   ounce                 Eggs
            7   pound 8 ounce         Hi-Gluten & A P Flour Mix
         2.25   ounce                 Salt
Preparation
    1.     Use the straight dough method.




New England Culinary Institute, 2006                                                                          157
Walnut Chiffon Sponge Cake
                                                                    Grouping:         Pastries, cakes, tarts, pies
                                                                    Yield:
                                                                    Serving:           4 X 9 " cakes

Ingredient
             1   pound                 Egg yolks
             1   pound 2 ounce         Sugar
             6   ounce                 Oil
         2 1/2   ounce                 Water
             1   pound                 Egg whites
            14   ounce                 Sugar
           1/2   ounce                 Baking powder
             7   ounce                 Walnuts                                   Chopped fine
             1   pound 2 ounce         Cake flour
Preparation
    1.      Ribbon yolks and first sugar.
    2.      On first speed, add oil and mix to incorporate.
    3.      Sift together flour and baking powder and add alternately with the water on low speed.
    4.      Whip whites and second sugar to medium/firm peaks and gently fold into yolk mixture.
    5.      Fold in nuts last.
    6.      Bake at 360°F.




Walnut/Pecan Oat Streusel
                                                                    Grouping:         Pastries, cakes, tarts, pies
                                                                    Yield:
                                                                    Serving:

Ingredient
             3   cup                   Oats
             1   pound 8 ounce         Brown sugar
         1 1/2   cup                   AP Flour
             1   tablespoon            Cinnamon
             1   pinch                 Salt
            18   ounce                 Butter                                    Unsalted and cold
             6   cup                   Walnut                                    OR pecans
Preparation
    1.      Mix oats, sugar, flour, cinnamon, and salt in a bowl. Cut cold butter into mixture. DO NOT
            OVER MIX. Mix should not form a paste. Add nuts. Mix should be loose and crumbly.




New England Culinary Institute, 2006                                                                                 158
White Bread - La Brioche
                                                                  Grouping:         Pastries, breads/rolls
                                                                  Yield:            8.75 pound
                                                                  Serving:          22 ounce

Ingredient
             2   pound                Water
             4   ounce                Whole Milk
             3   ounce                Sugar
         1 1/2   ounce                Salt
         2 1/2   ounce                Fresh Yeast
             5   pound                Bread Flour
             4   ounce                Butter                                   Room temp.
             6   each                 Eggs
Preparation
    1.      Use the straight dough method.




White Cake NL
                                                                  Grouping:         Pastries, cakes, tarts, pies
                                                                  Yield:            0
                                                                  Serving:          0

Ingredient
             3   pound                Cake Flour
             3   ounce                Baking Powder
             1   ounce                Salt
             1   pound 8 ounce        High Ratio Shortening
             3   pound 12 ounce       Sugar
             1   pound 8 ounce        Skim Milk
         4 1/2   teaspoon             Vanilla Extract
         2 1/4   teaspoon             Almond Extract
             1   pound 8 ounce        Skim Milk
             2   pound                Egg Whites
Preparation
    1.      Sift flour, baking powder, salt. Add shortening and blend with paddle for 2 minutes. Scrape
            bowl and mix another 2 minutes.
    2.      Add sugar and blend. Add milk and extracts. Blend on low speed for 3-5 minutes. Combine
            skim milk and egg whites and add to mixture in stages.
    3.      Blend for a total of 5 minutes during this stage.




New England Culinary Institute, 2006                                                                               159
White Chocolate Cake
                                                                    Grouping:        Pastries, plated desserts
                                                                    Yield:           0
                                                                    Serving:         0

Ingredient
            36   ounce                 White Chocolate
             6   ounce                 Butter
             3   ounce                 Water
            18   ounce                 Egg Whites
           3/4   cup                   Sugar
            14   ounce                 Yolks
         1 1/2   cup                   Sugar
         1 1/2   cup                   Sifted Cake Flour
Preparation
    1.      Melt white chocolate, butter, and water over double boiler.
    2.      Meringue egg whites and sugar. Add sugar at soft peak.




White Chocolate Mousse
                                                                    Grouping:        Pastries, basic mixes
                                                                    Yield:
                                                                    Serving:          2 X 9 “ Tarts

Ingredient
            3    each                  Egg yolks                                Pasteurized
            3    each                  Eggs                                     Pasteurized
           18    ounce                 White chocolate                          Chopped
            1    leaf                  Gelatin                                  **For cakes: Use three sheets of
                                                                                gelatin
            1 ounce                    Créme de Cocoa                           Light
           24 ounce                    Whipped cream                            Unsweetened
Preparation
    1.      Melt chocolate. Bloom gelatin in cold water and dissolve in alcohol. Whip eggs and yolks over
            water bath to 115°F. Temper gelatin and alcohol into eggs. Temper chocolate into eggs. Cool
            slightly so that the cream does not melt when folded in.
    2.      Whip cream to medium peaks and fold into chocolate/egg mix.




New England Culinary Institute, 2006                                                                               160
Whole Wheat Danish Dough
                                                                   Grouping:        Pastries, breads/rolls
                                                                   Yield:           0
                                                                   Serving:         0

Ingredient
              1   pound                Water
          1 1/2   ounce                Fresh Yeast
              5   ounce                Soft Butter
              6   ounce                Maple Syrup
              2   ounce                Milk Powder
            1/2   ounce                Salt
              2   ounce                Egg Yolk
              5   each                 Whole Eggs
          2 1/2   pound                Patent Flour
            1/2   pound                Cake Flour                              Sifted
            1/2   pound                Whole Wheat Flour
                                       LAMINATION BUTTER:
             1 pound 14 ounce          Butter
             2 ounce                   AP Flour
Preparation
    1.       Dissolve yeast in water.
    2.       Continue with syrup, egg products, and butter.
    3.       Add all dry.
    4.       Salt on top.
    5.       Mix on FIRST SPEED ONLY!!
    6.       FOR LAMINATION BUTTER:
             Cream butter on FIRST SPEED ONLY!!
    7.       Scrape down paddle and bowl -- No Lumps!
    8.       Add flour, mix until smooth.
    9.       Spread on plastic lined half sheet pan.
    10.      See Chef for lamination




Whole Wheat Dough
                                                                   Grouping:        Pastries, breads/rolls
                                                                   Yield:           21 pound
                                                                   Serving:         0

Ingredient
             6    ounce                Fresh Yeast
             6    pound 8 ounce        Water
             4    ounce                Salt
             1    pound 4 ounce        Vegetable Oil
             1    pound 4 ounce        Honey
             5    pound                Whole Wheat Flour
             7    pound 8 ounce        Bread Flour
Preparation
    1.       Use the straight dough method.
    2.       VARIATION: Add 2 lb cracked wheat with the liquids.




New England Culinary Institute, 2006                                                                         161
Yeast Raised Doughnuts

Ingredient

         2 pound 4 oz.              Bread Flour
         3 oz                       Fresh Yeast
         12 oz                      Whole Milk
         4 oz                       Sour Cream
         5 oz.                      Butter
         5 oz.                      Sugar
         5 oz                       Eggs
         2 oz.                      Egg Yolks
         ¼ oz.                      Salt
         ½ oz.                      Orange Zest
         ¼ oz.                      Vanilla

Preparation

   1.    Straight dough method.
   2.    Mix to a window.
   3.    Bulk ferment overnight in retarder.
   4.    Sheet to 8 on dough sheeter and cut into desired shape.
   5.    Underproof slightly.
   6.    Fry in 350F shortening until golden brown on both sides.
   7.    Fill and garnish as desired.




Yellow Cake (1X)
                                                                     Grouping:            Pastries, cakes, tarts, pies
                                                                     Yield:
                                                                     Serving:             20 lbs. 14 oz.

Ingredient
             5   pound 4 ounce          Cake flour
             6   pound                  Sugar
             2   pound 4 ounce          High ratio shortening                      Sweetex or Quik blend
             2   ounce                  Salt
             8   ounce                  Milk powder
             4   ounce                  Baking powder                              Calumet only
             4   pound                  Eggs
             2   pound 8 ounce          Water                                      Cold
Preparation
    1.      NOTE: This mix can "lump" easily - if this happens, your cakes will not turn out. Mix carefully,
            scrape very well.
    2.      Combine first six ingredients in the mixer on speed one. Mix until ingredients resemble
            parmesan cheese. Mix eggs and 3/4 of the water. Divide this egg and water mix into 3 -equal
            parts. Add the first third of the egg and water mixer in 3 additions to the mixer, mix one minute,
    3.      Add the second third, mix 1 minute or until smooth and scrape bowl down. Add the remaining
            third, scrape, and mix again. Add the rest of the water last. Mix four minutes on speed 2. Fill
            round pans half full and sheets as instructed.
    4.      DO NOT OVERFILL. Bake rounds in a 350°F deck and sheets in a 300°F convection oven.




New England Culinary Institute, 2006                                                                                     162
Yogurt Cream
                                                                    Grouping:            Pastries, basic mixes
                                                                    Yield:
                                                                    Serving:             4 lbs. 4 oz.

Ingredient
            4    each                  Egg yolks                                 Pasteurized
            4    ounce                 Sugar
            1    pound                 Yogurt
            1    pound 4 ounce         Fruit                                     Puréed and sweetened
            6    leaf                  Gelatin                                   Bloomed
            1    pound 10 ounce        Heavy cream                               Whipped
Preparation
    1.      Mix yolks with yogurt, sugar, and purée. Dissolve gelatin. Add to mixture.
    2.      Allow mixture to set slightly, then fold in whipped cream.
    3.      Sugar is variable based on tartness of fruit.




Yucatan Truffles
                                                                    Grouping:
                                                                    Yield:
                                                                    Serving:

Ingredient
         5 1/3   cup                   Cream
             2   ounce                 Coffee                                    Ground coarse
             4   pound                 Semi sweet chocolate                      Chopped fine
             9   ounce                 Milk chocolate                            Chopped fine
            12   tablespoon            Kahlua
             8   teaspoon              Cognac                                    Or Brandy
             4   tablespoon            Butter                                    Softened
                                       Chocolate                                 Tempered
Preparation
    1.      Bring cream to a boil and infuse coffee. When flavored, strain. Reheat and pour over chocolate.
             Stir until dissolved. Add liqueur. When cool, add softened. Refrigerate. When set, form into
            balls and dip in tempered chocolate.




New England Culinary Institute, 2006                                                                             163
Zucchini Bread
                                                      Grouping:   Pastries, breakfast
                                                      Yield:      1 loaf
                                                      Serving:    0

Ingredient
             1   cup                  AP Flour
             1   teaspoon             Baking Powder
           1/2   teaspoon             Baking Soda
             1   teaspoon             Cinnamon
           1/2   teaspoon             Nutmeg
           3/4   cup                  Sugar
           1/2   cup                  Vegetable Oil
             2   each                 Eggs
           1/4   cup                  Bran
         1 1/2   teaspoon             Orange Zest
             1   teaspoon             Vanilla
             1   cup                  Zucchini
Preparation
    1.      Bake in the deck oven at 350F.




New England Culinary Institute, 2006                                                    164
                                                 7-Grain with Sponge

Ingredients               Total Formula                            Preferment                            Final Dough
                          #             %                     #                  %                   #                  %
     Total Flour              9.68       100%                         2.42           100%                    7.26           100%
    White Flour               9.68       100%         (2 lb. 6.7 oz.) 2.42           100%    (7 lb. 4.1 oz.) 7.26           100%
     WW Flour
      Rye Flour
      Semolina
          Water                  6.0          62%         (1 lb. 8 oz.)1.5           63%        (4 lb. 8 oz.) 4.5            62%
            Salt               0.19            2%                                                   (3 oz. )0.19            2.6%
           Yeast              0.006          0.1%           (0.1 oz.)0.06            0.2%
    Malt Powder                0.05          0.5%                                                 (0.8 oz.) 0.05            0.7%
         7 grain                 1.0         6.0%                                                            1.0            14%
           Other
     Preferment                  ---           ---                                                          3.98            55%
    Sour Levain
          Totals              16.93         170.6                     3.98           163.2                  16.5            234.3

                                                                  Target Temp: 70-75ْ                    Target Temp: 75ْ


Preferment Mix :    Mix together yeast and water, add flour. 20 qt. with Paddle
      Final Mix:    About 5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be easy to pull, tear straight.
      Bulk Rise:    Retard overnight in bulk
            Fold:
      Bulk Rise:
          Divide:   Boules – 22 oz. preshape loosely
            Rest:   15- 30 min.
          Shape:    Boules, Place in linen lined couches.
     Final Proof:   Approx. 45Min.- 1 hr. at 90ْ
           Bake:    450ْ (5 top heat, 6 front heat, 4 bottom heat)

New England Culinary Institute, 2006                                                                                         165
                                                American Harvest Bread
Ingredients                   Total Formula                            Preferment                           Final Dough
                               #                %                  #                 %                    #                %
       Total Flour                                                          1.04         100                       4.37         100
      White Flour                                                         1.0 lb.         95     ( 3 lb. 13.5 oz.) 3.84        87.8
       WW Flour
        Rye Flour                                             (0.75 oz.)0.05 lb.           5           ( 8.5 oz.) 0.53         12.2
         Semolina
            Water                                             (11.7oz.) 0.73 lb           70   (2 lb. 11.25 oz.)2.7           61.9
              Salt                                                                                    (2.5 oz.) 0.14            3.3
             Yeast                                                                                    (0.5 oz.) 0.03            0.7
            Honey                                                                                       (2 oz.) 0.13           2.9
     Orange Juice                                                                                       (3 oz.) 0.19            4.3
Wild Rice, Cooked                                                                               (1 lb. 3.0 oz.)1.18           27.2
 Cranberry Soaker                                                                                   (13.4 oz.) 0.84           19.3
     Grain Soaker                                                                                (2 lb. 3.2 oz.) 2.2          50.2
      Sour Levain                                          (6.75 oz.) 0.42 lb.          40       (2 lb. 3.2 oz.) 2.2          50.3
            Totals                                          (2 lb. 3.2 oz.) 2.2       210                       14.0         320.1
                                                               Target Temp: 70-75ْ                    Target Temp: 75ْ
        Soakers: Rye soaker: Boil 1/2 lb. rye berries with enough water to cover by 1 inch. Cook until al dente like pasta, drain
                   completely and combine with other grain soaker. Grain Soaker : Combine 1/2 lb Cracked wheat, 5 oz.
                   cornmeal (not semolina, my mistake) and 7 oz. water. Cranberry Soaker: 11.25 oz cranberries with 2.5 oz.
                   Orange Juice.
Preferment Mix : Mix water and flour together, add sour starter.
      Final Mix: Combine Flour, Rye Flour, Water, honey, orange juice and levain. Add yeast and salt while mixer is
                   going. Mix on Sp. 1 for 5 min, Sp. 2 for 2 min. Return to Sp. 1 and add grain and cranberry soakers.
                   Mix until evenly distributed.
      Bulk Rise: 1 hour
            Fold: After one hour
      Bulk Rise: Place in refrigerator after fold.
          Divide: Divide into 20 oz. portions. Shape into rounds.
            Rest: 20-30 min.
          Shape: Shape into torpedoes, linen couches, rice flour.
     Final Proof: 1 - 1 1/2 hour
           Bake: 440 for 25-35 min. Vent in last 10 min.
New England Culinary Institute, 2006                                                                                           166
                                                     Chef Rich’s Italian
Ingredients                  Total Formula                            Preferment                              Final Dough
                         #                   %                    #                %                    #                   %
   Total Flour                  10.2                100                 5.1              100                 5.1                 100
   White Flour                  10.2                100 (5 lb. 1.5 oz.) 5.1              100 (5 lb. 1.5 oz.) 5.1                 100
    WW Flour
    Rye Flour
     Semolina
        Water                    7.1                  70 (3 lb. 1.5 oz.) 3.1              60                     4               78.5
          Salt                  0.21                 2.1                                             (3.5 oz.) 0.2                3.9
         Yeast                   0.1                   1    (2 grams) .005                 .1       (1.6 oz.) 0.15                2.4

      Olive oil                   0.3                  3                                             (4.8 oz.) 0.3                4.8

    Preferment               ---------           --------                                       (8 lb. 3.2 oz.) 8.2             160.8

        Totals                18 lbs              176.5 (8 lb. 3.2 oz.) 8.2             160.1                17.95              350.4

                                                                  Target Temp: 70-75ْ                       Target Temp: 75ْ

        Garnish: Slice 6 onions and let sit in refrigerator soaking in water while dough ferments.
Preferment Mix : Mix all ingredients and let ferment room temp overnight.
      Final Mix: Mix to incorporate, then mix to develop gluten. Want improved looking dough, medium gluten
                  development.
      Bulk Rise: 2 hours total
            Fold: Fold twice.
      Bulk Rise:
          Divide: 22 oz. Portions.
            Rest: Rounded – 20-30 min.
          Shape: Round, place on parchment on bread boards in the proofer.
     Final Proof: 1 hour or so.
           Bake: Before baking garnish with onions, no stipling.


New England Culinary Institute, 2006                                                                                             167
                                                    Ciabatta with Biga

Ingredients                Total Formula                          Preferment                            Final Dough
                          #              %                   #                  %                   #                  %
     Total Flour              6.68        100%                        1.13          100%                    4.55            100%
    White Flour               5.68        100%        (1 lb. 2.2 lb.) 1.13          100%      (4 lb. 9 oz.) 4.55            100%
     WW Flour
      Rye Flour
      Semolina
          Water               4.18           73%         (11.0 oz.) 0.68            60%        (3 lb. 8 oz.) 3.5             76%
            Salt              0.11          2.0%                                                 (1.8 oz.) 0.11             2.5%
           Yeast              0.06          1.2%                  (.05 oz.)         0.2%               (1.0 oz.)           1.45%
           Other
           Other
           Other
            Biga                ---           ---                                           ( 1 lb. 13 oz.) 1.82             40%
    Sour Levain
          Totals              10.0         176.2                  1.82 lb.          160.2                  10.0            219.5%

                                                                 Target Temp: 70-75ْ                    Target Temp: 75ْ


Preferment Mix : Mix water and flour, add crumbled yeast.
      Final Mix: Mix water, flour, yeast and salt. Mix until ingredients are incorporated, then add biga, break it into
                  chunks as you go.
                  Mix on sp. 1 to incorporate. Mix on Sp. 2 for3-4 min. Dough will be loose and sticky.
      Bulk Rise: Floor Ferment 2 hours.
            Fold: Every hour.
      Bulk Rise:
          Divide: Divide into 8 pieces
            Rest:
          Shape: Stretch gently to elongate, place in couches.
     Final Proof: Proof 40 min- 1 hour in proofbox.
           Bake: 35-40 min. 460ْ
New England Culinary Institute, 2006                                                                                          168
                                                    Country Bread

Ingredients               Total Formula                         Preferment                             Final Dough
                          #             %                   #                %                     #                  %
     Total Flour                         100%                    7.73 lb.     100%                       7.69 lbs      100%
    White Flour                           95%      (7 lb. 12oz.) 7.73 lb.     100%    (6 lbs. 14.75 oz.) 6.92 lbs       90%
     WW Flour
 Dark Rye Flour                             5%                                                (12.5 oz.) 0.78 lb.        10%
      Semolina
          Water                            62%                      5 lb.       65%     (5 lbs. 0.6 oz.) 5.04 lbs.     65.6%
            Salt                            2%         (2.4 oz.) 0.15 lb.        2%             (2.7 oz.) 0.17 lbs      2.2%
           Yeast                          1.2%       (1.5 oz.) 0..093 lb.      1.2%             (1.5 oz.) 0.092lb       1.2%
   Malt Powder                            0.5%                                                  (1.2 oz.)0.077 lb         1%
           Other
           Other
     Preferment                              ---                                         (12 lb. 15 oz.)12.93 lb.     168.2%
    Sour Levain
          Totals                        171.7%                     13 lb.    168.2%                        26 lbs     343.4%

                                                             Target Temp: 70-75ْ                   Target Temp: 75ْ


Preferment Mix :    Mix together yeast and water, add flour. 20 qt. with Paddle
      Final Mix:    5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be easy to pull, may not tear completely straight.
      Bulk Rise:    1 Hour, room temp.
            Fold:
      Bulk Rise:
          Divide:   9 oz. portions
            Rest:   In rounds
          Shape:    Torpedo, one cut down the middle
     Final Proof:   1-1 1/4 hours
           Bake:    20-25 min.


New England Culinary Institute, 2006                                                                                      169
                                         Dark Yeasted Decorative Dough

Ingredients                  Total Formula                     Preferment                          Final Dough
                         #                   %             #                 %                  #                %
    Total Flour                                                                              4 lb. 6.0 oz.             100
   White Flour                                                                                 4 lb. 0 oz.            92%
 Cocoa Powder                                                                                      6.0 oz.             8%
     Rye Flour
     Semolina
         Water                                                                               2 lb. 7.2 oz.            56%
           Salt                                                                                      1 oz.           1.5 %
          Yeast                                                                                  0.28 oz.            0.4 %
         Sugar                                                                                     3.2 oz.           4.5%
         Butter                                                                                    3.5 oz.              5%
  Milk Powder                                                                                      3.5 oz.              5%
    Preferment
   Sour Levain
         Totals

                                                          Target Temp: 70-75 ْ                  Target Temp: 75 ْ


Preferment Mix :
      Final Mix: Put everything in 20 qt. Hobart. Mix about 3 min. adjust as necessary,. Dough should be medium stiff,
                  but forming a ball. Mix for an additional 3 min on speed 2. Want to pull a nice window.
      Bulk Rise: 20 min.
            Fold:
      Bulk Rise:
          Divide:
            Rest:
          Shape: Shape as directed
     Final Proof: 1 hour- 24 hours
           Bake: 360 for 15 min. Ten 350 45 min- 1 hour


New England Culinary Institute, 2006                                                                                     170
                                                    French with Poolish

Ingredients                    Total Formula                         Preferment                           Final Dough
                           #                   %                    #             %                 #                      %
    Total Flour                    9.23            100%                     4.1   100%                      5.13               100%
    White Flour                    9.23            100%     (4 lb. 1.6 oz.) 4.1   100%        (5 lb. 2 oz.) 5.13               100%
     WW Flour
     Rye Flour
      Semolina
         Water                     6.05             66%     (4 lb. 1.6 oz.) 4.1    100%      (1 lb. 15 oz.)1.95                 38%
           Salt                    0.23            2.5%                                           (3.7 oz.) 0.23               4.5%
          Yeast                    0.17            1.1%       (0.13 oz.) 0.08        0.2%        ( 1.5 oz.) 0.09               1.8%
          Other
          Other
          Other
       Poolish                      ----             ----                                   (8 lb. 3.4 oz.) 8.21             160%
         Totals                   15.68            169.8                  8.21    200.2%                 15.625            304.3%

                                                               Target Temp: 70-75ْ                      Target Temp: 76ْ

Preferment Mix : Mix together water and flour. 20 qt. with Paddle
      Final Mix: Autolyse flour and water and poolish together in 20 qt. Hobart. Let rest for at least 15-20 minutes.
                  Transfer to bigger mixer, while mixing on 1st speed add in yeast, then salt. Total 4 Min Sp. 1, adjust, 2
                  min. sp. 2,check window. Should be easy to pull, may not tear completely straight. We want something
                  that requires a fold!!!
      Bulk Rise: 1 Hour, room temp.
            Fold: Stretch and fold all four sides to the center, if needed
      Bulk Rise: 1 Hour, room temp.
          Divide: Baguettes – 15 oz. Portions, preshape loosely
            Rest: 15- 30 min.
          Shape: Baguettes, on to couches with rice flour, seam side down
     Final Proof: Approx. 1 hour
           Bake: 460ْ
New England Culinary Institute, 2006                                                                                            171
                                                    Garlic Potato
Ingredients                Total Formula                       Preferment                            Final Dough
                          #               %                #                %                               #             %
     Total Flour               7.2       100.00%                  0.98      100.00%                      6.22          100%
    White Flour               6.42           89%                  0.98      100.00%        (5 lb. 7 oz.) 5.44         87.5%
      WW Flour                0.78           11%                                             (12.5 oz.) 0.78          12.5%
      Rye Flour
       Semolina
          Water                4.68         65%                   0.57          58.1%   (4 lb. 1.75 oz.) 4.11           66%
            Salt             0.211         2.9%                  0.021          2.25%             (3 oz.) 0.19         3.0%
           Yeast             0..168       1.16%                  0.008         0.83 %           (2.5 oz.) 0.16         2.6%
Roasted Potatoes                2.8         39%                                           (2 lb. 12.5 oz) 2.8           45%
 Roasted Garlic                0.25       0.03%                                                   (4 oz.) 0.25         4.0%
   Milk Powder                 0.35        4.9%                                                 (5.5 oz.) 0.35        5.63%
         Chives             0.0063        0.08%                                              (0.1 oz.)0.0063           0.1%
     Preferment                  ---          ---                                        (1 lb. 9.25 oz.)1.58         25.4%
    Sour Levain
          Totals             15.67       213.1%                   1.58      161.18%                    15.67          251.7%

                                                         Target Temp: 70-75ْ                       Target Temp: 75ْ


Preferment Mix : Mix water and flour together, add preferment.
      Final Mix: Mix everything except Potatoes and Garlic.
                  5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be easy to pull, may not tear completely straight.
                  Add Potatoes, Garlic and Chives, incorporate on sp. 1 until evenly distributed.
      Bulk Rise: Floor Ferment 1 to 1 1/2 hours
            Fold:
      Bulk Rise:
          Divide: Divide into 22 oz. portions. Preshape loosely into rounds.
            Rest: 20-30 min.
          Shape: Shape into torpedoes, put in couches well dusted with rice flour.
     Final Proof: Proof 1 hr. in proofbox
           Bake: 35-40 min. 450ْ

New England Culinary Institute, 2006                                                                                     172
                                                    Laminated Brioche

Ingredients                  Total Formula                          Preferment                              Final Dough
                         #                   %                  #                %                      #                   %
   Total Flour                                                                         100      (8 lb. 11.2 oz.)8.7             100
   White Flour                                                                         100      (8 lb. 11.2 oz.)8.7             100


         Eggs                                                                                      (4 lb. 8 oz.) 4.5             52
        Water                                                                           65                                         0
          Salt                                                                           2          (2.75 oz.) 0.17                2
        Yeast                                                                            2             (5 oz.) 0.30              3.5
        Sugar                                                                                    (1 lb. 3.2 oz.) 1.2             14
        Butter                                                                                  (1 lb. 12 oz.) 1.74               20
  Milk Powder
   Preferment                                                                                   (1 lb. 12 oz.) 1.78             20.5
  Sour Levain
        Totals                                                                         169                   18.39              212

                                                                 Target Temp: 70-75ْ                       Target Temp: 75ْ


Preferment Mix :    Take Preferment from Country preferment
      Final Mix:    Mix all ingredients together in 20 qt. Hobart. Dough should be stiff, but pliable. Add water only if nec.
      Bulk Rise:    1 hour room temp.
     Refrigerate:   1 hour (or shorter if using combination of freezer and fridge.)

Butter for Roll in: 19% of total dough weight. 3.5 lb.
            Folds: 2 single folds, rest, 1 single fold.




New England Culinary Institute, 2006                                                                                            173
                                         Light Yeasted Decorative Dough

Ingredients                  Total Formula                     Preferment                           Final Dough
                         #                   %             #                 %                  #               %
   Total Flour                                                                               4 lb. 6.4 oz.               100
  White Flour                                                                                4 lb. 6.4 oz.               100
   WW Flour
    Rye Flour
     Semolina
        Water                                                                                2 lb. 6.7 oz.              55
          Salt                                                                                       1 oz.          1.5 %
         Yeast                                                                                   0.28 oz.           0.4 %
        Sugar                                                                                      3.2 oz.          4.5%
        Butter                                                                                     3.5 oz.             5%
  Milk Powder                                                                                      3.5 oz.             5%
   Preferment
  Sour Levain
        Totals

                                                          Target Temp: 70-75 ْ                  Target Temp: 75 ْ


Preferment Mix :
      Final Mix: Put everything in 20 qt. Hobart. Mix about 3 min. adjust as necessary,. Dough should be medium stiff,
                  but forming a ball. Mix for an additional 3 min on speed 2. Want to pull a nice window.
      Bulk Rise: 20 min.
            Fold:
      Bulk Rise:
          Divide:
            Rest:
          Shape: Shape as directed
     Final Proof: 1 hour- 24 hours
           Bake: 360 for 15 min. Ten 350 45 min- 1 hour
New England Culinary Institute, 2006                                                                                     174
                                                        Oatmeal Bread

Ingredients                   Total Formula                       Preferment                     Final Dough
                          #                   %               #                %                #                 %
     Total Flour                                  100                              100                                100
    White Flour                                                                     95    (9 lb. 2.5 oz.) 9.14         85
     WW Flour                                                                                (1 lb. 1 oz.) 1.07
      Rye Flour                                                                     5           ( 8.5 oz.) 0.53         5
    Rolled Oats                                                                          (1 lb. 9.75 oz.) 1.61         15
          Water                                                                    70      (6 lb. 14 oz.) 6.88         64
            Salt                                                                                   (4 oz.) 0.26       2.4
           Yeast                                                                                   (2 oz.) 0.13       1.2
           Other
         Honey                                                                                  (8.5 oz.) 0.53         5
  Soaked Groats                                                                           (2 lb. 2.5 oz.) 2.15        20
     Preferment
    Sour Levain                                                                     40       (4 lb. 5 oz.) 4.3      40
          Totals                                                     4.3           210                 26.625     247.6

                                                             Target Temp: 70-75ْ               Target Temp: 75ْ


Preferment Mix : Feed Levin
      Final Mix:
      Bulk Rise:
            Fold:
      Bulk Rise:
          Divide:
            Rest:
          Shape:
     Final Proof:
           Bake:


New England Culinary Institute, 2006                                                                                  175
                                                             Olive Bread

Ingredients                  Total Formula                              Preferment                          Final Dough
                         #                   %                      #                %                  #                  %
     Total Flour                8.4              100%                      1.34          100%                   7.06           100%
    White Flour                8.33               99%       (1lb. 4.25oz.) 1.27           95%     (7 lb. 1 oz.) 7.06           100%
     WW Flour
      Rye Flour                0.07                 1%             (1 oz.) 0.07            5%
      Semolina
          Water                5.52                66%           (15 oz.) 0.93           70%    (4 lb. 9.5 oz.) 4.59             65%
            Salt               0.14               1.6%                                              (2.25 oz.) 0.14               2%
           Yeast               0.16               1.9%                                             (0.25 oz.) 0.016             0.2%
     WW Flour                  0.52               6.2%                                                (8.5 oz.) 0.52            7.5%
         Thyme                 0.01               0.1%                                               (0.15oz.) 0.01            0.15%
         Olives                 2.1                25%                                           (2 lb. 1.5 oz.) 2.1             30%
     Preferment
    Sour Levain                ------            --------        (8.5 oz.) 0.53           40%   (2 lb. 12.8 oz.) 2.8            40%
          Totals              17.25               200.8                     2.8          210%                 17.25            245%

                                                                     Target Temp: 70-75ْ                    Target Temp: 75ْ

Preferment Mix : Mix water and flour together, add sour starter.
      Final Mix: Mix everything except WW, Olives and thyme.
                  5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be easy to pull, may not tear completely straight.
                  Add WW, Olives and thyme, incorporate on sp. 1 until evenly distributed.
      Bulk Rise: Floor Ferment 1 ½ to 2 hours
            Fold:
      Bulk Rise:
          Divide: Divide into 22 oz. portions. Preshape loosely into torpedoes
            Rest: 20-30 min.
          Shape: Shape into torpedoes, put in couches well dusted with rice flour.
     Final Proof: Retard overnight
           Bake: 35-40 min. 450ْ
New England Culinary Institute, 2006                                                                                             176
                                                       Rye Bread

Ingredients                 Total Formula                          Preferment                           Final Dough
                           #              %                    #                %                     #               %
     Total Flour                 9.49       100%                      1.52       100%         (7 lb. 15.5 oz) 7.97     100%
    White Flour                  4.63        49%                      1.44        95%            (3 lb. 3 oz.) 3.19     40%
     WW Flour
      Rye Flour                  4.86          51%                    0.08           5%      (4 lb. 12.5 oz.) 4.78      60%
      Semolina
          Water                  6.06           64%                   1.06          70%                       5.0       67%
            Salt                 0.19          2.0%                                                  (3 oz.) 0.19      2.4 %
           Yeast                 0.04          0.4%                                               (0.63 oz.) 0.04      0.5 %
           Other
           Other
           Other
     Preferment
    Sour Levain                   ----         -----                  0.61          40%         (3 lb. 3 oz.) 3.19      40%
          Totals                16.39       166.4%                    3.19         210%                     16.39     309.9%

                                                             Target Temp: 70-75ْ                   Target Temp: 75ْ

Preferment Mix : Mix water, sour starter, yeast, flour and salt together.
      Final Mix: 5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be sticky, but forming ball, will not very easily
                  pull window. Scale out 8.5 lbs. and set aside, make the rest of the dough darker, use caramel coloring.
                  Cut all of the dough into small pieces and mix them all up. Floor ferment like usual.
      Bulk Rise: Floor Ferment 1 ½ to 2 hours
            Fold:
      Bulk Rise:
          Divide: Divide into 22 oz. portions. Preshape loosely into rounds.
            Rest: 20-30 min.
          Shape: Shape into torpedoes, put in couches well dusted with rice flour. Stiple before putting away.
     Final Proof: Retard overnight
           Bake: 30-40 min. 450ْ


New England Culinary Institute, 2006                                                                                        177
                                              Rye Decorative Dough

Ingredients:                 Total Formula                      Preferment                         Final Dough
Glucose Syrup              #              %                 #                %                 #                 %
             Sugar                                                                             4 lb. 5 oz.           100%
             Water                                                                             4 lb. 3 oz.            97%
          Glucose                                                                              1 lb. 8 oz.            35%
             Total                                                                                  10 lb.           232%


Ingredients:
Rye Dead Dough

   Light Rye Flour                                                                           10 lb. 4 oz.            100%
    Glucose Syrup                                                                             5 lb. 9 oz.             54%


             Total                                                                                 16 lb.            154%

                                                           Target Temp: 70-75 ْ                 Target Temp: 75 ْ


  Glucose Syrup: Bring the water to a boil. Stir in the sugar and glucose. Remove from heat and stir until sugar is
                 dissolved.
                 Cool and use at room temperature.
  Rye Dough Mix Mix the flour and the syrup together until the mixture resembles clay. Ideally, by hand to prevent gluten
                 development.




New England Culinary Institute, 2006                                                                                  178
                                              Salt Decorative Dough

Ingredients                Total Formula                         Preferment                       Final Dough
                          #              %                   #                %               #                 %
     Total Flour                                                                                       4.88          100%
   Pumpernickel                                                                     (1 lb. 13.25 oz.) 1.83          37.5%
      WW Flour                                                                         (1 lb. 3.5 oz.) 1.22           25%
 Light Rye Flour                                                                    (1 lb. 13.25 oz.) 1.83          37.5%
       Semolina
          Water                                                                        (2 lb. 11 oz.) 2.68           55%
            Salt                                                                        (2 lb. 7 oz.) 2.44           50%
           Yeast
          Sugar
          Butter
    Milk Powder
     Preferment
    Sour Levain
          Totals                                                                                                    205%

                                                       Target Temp: 70-75 ْ                  Target Temp: 75    ْ


Preferment Mix :
      Final Mix:    Mix by hand to prevent over mixing. Don’t want gluten development!!!
      Bulk Rise:    20 min.
            Fold:
      Bulk Rise:
          Divide:
            Rest:
          Shape:    Shape as directed
     Final Proof:   1 hour- 24 hours
           Bake:    360 for 15 min. Ten 350 45 min- 1 hour



New England Culinary Institute, 2006                                                                                  179
                                                        Sourdough

Ingredients               Total Formula                           Preferment                             Final Dough
                        #              %                      #                %                      #                 %
     Total Flour           9.97          100%                         1.82      100%           (7 lb. 10 oz.) 7.63          100%
    White Flour            9.88           99%        (1 lb. 11.75 oz.)1.73       95%           (7 lb. 10 oz.) 7.63          100%
     WW Flour
      Rye Flour             0.09              1%            (1.5 oz.) 0.09          5%
      Semolina
          Water             6.02             60%     (1 lb. 4.25 oz.) 1.27       70%           (4 lb. 12 oz.)4.75            62%
            Salt            0.21            2.1%                                                   (3.5 oz.) 0.21           2.7%
           Yeast           0.015           0.15%                                                (0.25 oz.) 0.015            0.2%
           Other
           Other
           Other
     Preferment
    Sour Levain               ---              ---       (11.75 oz.) 0.73        40%           (3 lb. 13 oz.)3.82            50%
          Totals         16..425         162.25%                     3.82       210%                      16.425            214.9

                                                              Target Temp: 70-75ْ                        Target Temp: 75ْ


Preferment Mix :    Mix water and flour together, add sour starter.
      Final Mix:    5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be easy to pull, may not tear completely straight.
      Bulk Rise:    Floor Ferment 1 ½ to 2 hours
            Fold:
      Bulk Rise:
          Divide:   Divide into 22 oz. portions. Preshape loosely into torpedoes
            Rest:   20-30 min.
          Shape:    Shape into torpedoes, put in oval bannetons well dusted with rice flour.
     Final Proof:   Retard overnight
           Bake:    30-40 min. 450ْ



New England Culinary Institute, 2006                                                                                         180
                                                        Volkornbrot

Ingredients               Total Formula                         Sour Feeding                              Final Dough
                         #              %                      #                %                   #                      %
    Total Flour              15.67         100                                      100                                         100
Dark Rye Flour               10.72        68.4           (6 lb. 7 oz.) 6.43         100      (4 lb. 4.6 oz.) 4.29               100
   Rye Berries                4.95        31.6
         Water               12.87        82.1           (6 lb. 7 oz.) 6.43         100        (1 lb. 8 oz.) 1.49               34.7
           Salt               0.31           2                                                       (5 oz.) 0.31                7.2
          Yeast               0.28         1.8                                                     (4.5 oz.)0.28                 6.5

    Sunflower                  0.86             5.5                                             (13.75 oz.) 0.86                 20
         Seeds
        Soaker                                                                               (9 lb. 14.4 oz.) 9.9                2.3
    Preferment
   Sour Levain            -----------     ----------          (5 oz.) 0.32            5      (13 lb. 3 oz.)13.18                307
         Totals                   30         191.4                  13.18           205                    30.31               477.7

                                                            Target Temp: 70-75ْ                         Target Temp: 85ْ


        Soaker :    Mix 100 % Rye Berries with 100% water, let sit overnight. ( 4.95 # water + 4.95 # Rye Berries)
Preferment Mix :    Make sour feeding.
      Final Mix:    Add all ingredients including sourdough and soaker. Mix on first speed only for about 10 min.
      Bulk Rise:    10-20 Min.
           Fold:
      Bulk Rise:
         Divide:    Divide dough into 2 or 2.5 lb portions. Pat the pieces into logs, using a lot of rye flour to coat them as you
                    work them. Place into oiled loaf pans.
             Rest:
           Shape:
      Final Proof: 50—60 minutes at 82°.
            Bake: In old deck ovens. At 450 for 15 min, then turn oven down to 375 for about 1 hour – 1 ¼ hour more.


New England Culinary Institute, 2006                                                                                            181
                                                          Walnut Raisin

Ingredients                   Total Formula                                                               Final Dough
                          #                   %                  #             %                    #                      %
     Total Flour               6.58               100%                1.05         100%                     5.53               100%
    White Flour                 4.6                70%                 1.0          95%      (3 lb. 9.5 oz.) 3.6                65%
     WW Flour                  1.38                21%                                        (1 lb. 6 oz.) 1.38                25%
      Rye Flour                 0.6                 9%       (0.8 oz.) 0.05          5%         (8.75 oz.) 0.55                 10%
      Semolina
          Water                  4.6                70%      (12 oz.) 0.73           70%    (3 lb. 14 oz.) 3.87                 70%
            Salt               0.15                2.3%                                           (2.5 oz.) 0.15               2.7%
           Yeast               .028               0.43%                                         (0.5 oz.) 0.028                0.5%
       Walnuts                 1.11                2.7%                                    (1 lb. 1.75oz.) 1.11                20%
        Raisins                1.11                2.7%                                    (1 lb. 1.75oz.) 1.11                 20%
           Other
     Preferment
    Sour Levain                 ---                 ---     (6.75 oz.) 0.42         40%    (2 lb. 3.25oz.) 2.21              40%
          Totals               14.0           178.13%                  2.20        210%                    14.0            253.2%

                                                               Target Temp: 70-75ْ                      Target Temp: 75ْ

Preferment Mix : Mix water and flour together, add sour starter. Mix 4-6 min. on sp. 1.
      Final Mix: Mix everything except Walnuts and Raisins.
                  5 Min Sp. 1, adjust, 2 Min sp. 2,check window. Should be easy to pull, may not tear completely straight.
                  Add Walnuts and Raisins, incorporate on sp. 1 until evenly distributed.
      Bulk Rise: Floor Ferment 1 ½ to 2 hours
            Fold:
      Bulk Rise:
          Divide: Divide into 22 oz. portions. Preshape loosely into rounds.
            Rest: 20-30 min.
          Shape: Shape into torpedoes, put in couches well dusted with rice flour.
     Final Proof: Retard overnight
           Bake: 35-40 min. 440ْ


New England Culinary Institute, 2006                                                                                            182
Feeding the Starter

Small size


AP Flour              95%                  4 lb.

Rye Flour             5%                   3.5 oz.

Water                 70%                  2 lb. 12.8 oz.

Starter               30%                  1 lb. 3 oz.

Salt                  0.1%                 2 grams




Large size


Flour         95%                  5 lb. 12 oz.

Rye Flour     5%                   5 oz.

Water         70%                  4 lb.

Starter       30%                  1lb. 11.5 oz.

Salt          0.1%                 2.5 grams




New England Culinary Institute, 2006                        183
                                              Grissini


Flour                       100

Water                       52

Olive Oil                   12

Butter                      10

Salt                        2

Yeast                       3

Roasted red peppers         5

Dry Herbs                   0.1



Use straight dough method.
Medium Gluten development.
Desired dough Temp. 76°
Bulk Ferment 1 hour
See chef for shaping.
No Proof
Bake 375° for 15-20 min.

Additions of herbs or cheese are suggested.




New England Culinary Institute, 2006                     184
Pain de Mie

Ingredients:                                           Weight: %

Water                                                  58%

Yeast                                                  3%

AP Flour                                               100%

Milk Powder                                            3%

Malt Powder                                            1%

Sugar                                                  2.0%

Salt                                                   1.8%

Butter                                                 5%


Method:


Combine every thing except salt and butter. Mix 2 minutes, adjust.
Add butter and salt with mixer running on sp. 1.
Mix for about 10 min. on sp. 1




New England Culinary Institute, 2006                                 185
                                   Bear Claws (Danish Dough)
                                       U




                         Total Dimensions 25 inches X 56 inches # 4 on the
                                             Sheeter




                 ¾ inch diameter tube of almond filling for all four 6 inch wide horizontal strips   6
                                                                                                     inch

                                       Egg Wash Edge of Each Strip of Dough




        Roll the dough down overtop the almond filling all the way to the egg wash stripe.
        With the seam centered on the bottom of the roll of dough flatten the tube nearly
        flat on the front edge and slightly rounded on the back edge. Making sure that the
        dough length is still 48 inches long cut 4 inch wide portions. To make the toes cut
        three cuts nearly halfway from the front edge to the back edge. Gently curve the
        portion to spread the toes apart.




         Side View                         Side View

New England Culinary Institute, 2006                                                                 186
                                       Cheese Pocket and Pinwheel Danish

                         Total Dimensions 21 inches X 48 inches # 5 on the Sheeter




                                                                                                                    4
                                                                                                                    in
                                                                                                          4 inch


                          Total Yield should be approximately 48-50 Cheese Danish


                                                   Filling Instructions

                       Cheese Pockets                                        Pinwheel Danish
       Place a 1 oz. portion of cheese Danish filling in      Cut square of dough with bench scraper from
       the center of the filling and press down. Bring        each point half way to the center point. Brush
       the opposing point to the center and overlap           with egg wash and bring every other point to the
       slightly and press down. With scrap Danish             center point and press firmly together. Fill with 2
       dough cut 4 inch long X ¼ inch wide strips.            tablespoons of jam or fruit filling after they are
       Wrap each cheese pocket around the middle              fully proofed and ready to go into the ovens.
       meeting on the bottom.




New England Culinary Institute, 2006                                                                                 187
                                     Cinnamon Twist Danish
                      Total Dimensions 25 inches X 56 inches # 4 on the Sheeter




     Egg wash the entire rectangle of dough. Sift cinnamon sugar over the bottom half of the
     rectangle such that the dough is no longer visible. Fold the top portion over the bottom such that
     all the edges line up. Cut 1 inch wide strips. Gently stretch the strip and twist. Coil the dough
     loosely around itself so that it remains flat and tuck the end under the edge to seal.




                Filling Instructions

          Fill with 2 Tablespoons of Jam
          or filling after proofing just
          before they go into the oven.




New England Culinary Institute, 2006                                                                 188
                             Coffee Cakes (croissant and Danish scraps)
                              Roll 12 inch X 16 inch # 4 on the Sheeter
                                             Variation 1




                                            Filling Instructions
                 Spread jam or filling thin over the surface of the dough.
                 Sprinkle with streusel topping and egg wash the edge.
                 Roll up like a jelly roll with the seam centered on the bottom.
                 Cut with scissors at a 45 degree angle such that there are eight even
                 pieces and slightly stagger each point opposite directions.
                 Egg wash and proof.




New England Culinary Institute, 2006                                                     189
                                  Coffee Cakes (croissant and Danish scraps)
                                   Roll 12 inch X 16 inch # 4 on the Sheeter
                                                  Variation 2



                          Scrap                                                  Scrap




                                                  Filling Instructions
              Place each rectangle of dough on a half sheet of parchment paper.
              Spread jam or filling (about the thickness of the dough) over the center third of the dough
                  about an inch from the top and bottom edge.
              Sprinkle with streusel topping.
              Cut at a 45 degree angle at each of the corners of the filled rectangle.
              Cut with bench scraper parallel to the first cut at the bottom at 1 inch wide intervals on each
                  side. Maintain even number of strips and spacing between the sides.
              Fold the top and bottom slaps in and starting at the top overlap the strip to form a braided
                  top surface. The second to last strips will become the last strips.
              Egg wash and proof.




New England Culinary Institute, 2006                                                                            190
                                   Klenater shaped Danish
                    Total Dimensions 25 inches X 56 inches # 4 on the Sheeter




                                                                                      12.5
                                                                                      Inch




                                                                                      12.5
                                                                                      Inch




                                        Filling Instructions
             Split dough into two 12.5 inch high X 56 inch wide strips.
             Spread a thin layer of raspberry jam on the bottom half of each 12.5
                 inch strip and fold top half of dough down such that the edges of
                 dough meet.
             Cut 2 inch wide strips with a pastry wheel.
             Cut each 2 inch X 6 inch strip down the center almost from end to end.




New England Culinary Institute, 2006                                                         191
                            Morning Raisin Buns (Croissant Dough)
                    Total dimension 21 inches X 56 inches # 4 on the Sheeter




                                         Filling Instructions
           Split dough into two 10.5 inch high X 56 inch wide strips.
           For Morning Buns spray the dough with water and sprinkle with enough
              brown sugar to cover up the dough (about 4 #).
           Dust the dough lightly with cinnamon.
           Roll into logs about the diameter of a muffin cup and 56 inches long.
           Portion rolls at 2 inches each.
           For Raisin buns spread a thin coating of pastry cream on the surface of the
              dough and sprinkle evenly with raisins that have been soaked in water.
           Roll into logs about the diameter of a muffin cup and 56 inches long.
           Portion rolls at 1 ½ inches each.




New England Culinary Institute, 2006                                                     192
                   Plain Croissants, fruit filled, almond filled and cinnamon sugar filled
                   U




                         Total Dimension 21 inches X 56 inches #3 on the Sheeter




                                                                                                       10
                                                                                                       Inch
                                                                                                       High



                                                                                              4
                                                                                              Inch

                                       Each Triangle should weigh 4.5 ounces

                                                 Filling Instructions

                       Fruit                          Almond                      Cinnamon Sugar
         Pipe fruit jam ¾ inch              Roll almond filling into ¾ inch   Egg wash across the wide
         diameter and about 3               diameter tubes about 3 inches     part of the triangle. Place 1
         inches long across wide            long. Place across the wide       teaspoon of cinnamon
         part of the triangle. Roll         part of the triangle and with     sugar in the center of the
         up with gentle pressure            gentle pressure roll up such      egg wash and roll up as for
         such that the tip is secure        that the tip is secure on the     a normal croissant
         on the bottom and dough            bottom and there is dough
         is supporting the filling.         supporting the filling.




                       Jam                             Almond                          Egg wash




New England Culinary Institute, 2006                                                                          193
                                      Square Savory and Chocolate Croissants

                         Total Dimensions 25 inches X 56 inches # 3 on the Sheeter




                                                                                                        6
                                                                                                        inch
                                                                                                        high

                                                                                               4 inch
                                                                                                wide

                           Each 6 inch X 4 inch Rectangle should weigh 4.25 ounces

                                                   Filling Instructions

  Vegetable                               Ham and Cheese                         Chocolate
  Scale the filling to a 1 ounce          Slice ham as a sandwich slice that     Place 3 batons of chocolate
  portion per croissant.                  is thick enough to hold itself         across the bottom of the narrow
  Compress filling into a tube            together. Swiss cheese sticks          part of the rectangle of dough.
  about 3 inches long and lay             should be cut ¼ inch thick X ½         Roll such that the edges stay
  across the 4 inch dimension of          inch wide X 3½ inches long.            square and the seam is centered
  the rectangle. Roll such that the       Place one slice of ham such that is    on the bottom. Gently press
  edges stay square and the seam          covers the entire rectangle of         down to flatten slightly.
  is centered on the bottom.              dough without hanging over the
  Gently press down to flatten            edges. Then place one stick of
  slightly.                               cheese across the bottom edge of
                                          rectangle and roll such that the
                                          edges stay square and the seam        Ham
                                          is centered on the bottom.
                                          Gently press down to flatten
                                          slightly.
                                                                                                          batons




              filling



New England Culinary Institute, 2006                                                                           194
                                               Stromboli
                           Roll 2 # portion of soft dough 12 inch X 16 inch




                                             Filling Instructions
                Roll 2 # portion of dough 12 inch X 16 inch.
                Shingle 1 # sliced meat over the surface of the dough.
                Brush with a Balsamic vinaigrette or some other sauce.
                Sprinkle with dry or fresh Italian herbs, granulated, fresh or roasted
                   garlic.
                Sprinkle with appropriate grated cheese.
                Roll up like a jelly roll with the seam centered on the bottom and seal the
                   edges.




New England Culinary Institute, 2006                                                          195
                          Walnut Sticky Buns (1 Bag of Sweet Dough)
        Total Dimensions 24 inches X Whatever inches # 4 on the Sheeter then split in half




                                             Filling Instructions
 Brush the surface of the dough with melted butter and sprinkle liberally with cinnamon sugar.
 Distribute 2 cups of chopped walnuts over the surface of both halves of dough.
 Roll the dough down into 2 tubes about the diameter of a muffin tin 24 inches long and portion at 2 inches
     each.
 Place 12-18 Sticky Buns in a sprayed Texas muffin tin lined with 1 oz of honey pan glaze per cup and 1
     Tablespoon of walnut pieces and proof on a sheet pan, or freeze on sheet pan for another day.

                          Cinnamon Rolls (Laminated Brioche Dough)
  Total Dimensions 24 X 48 inches by whatever the weight of the dough will produce at # 4 on the
                                            Sheeter


          12 inches in width




New England Culinary Institute, 2006                                                                          196
Breakfast Pastry Bake-off Instructions

Pre-bake Danish and Croissant Garnish:

       Bear Claws - streusal topping
       Vegetable Croissant - sesame seeds
       Turnovers - Either sanding sugar pre-bake, or nothing and see post - bake list.

Pre-bake Scone Garnish: Eggwash
Pre-bake Muffin Garnish:

       Blueberry - streusal topping
       Raspberry - granulated sugar
       Lemon Poppy - poppy seeds
       Corn - granulated sugar
       Cappucino - granulated sugar
       Bran - Bran flakes
       Chocolate - Nothing
       Pumpkin - nothing
       Carrot - Crushed Walnuts
Post-bake Croissant Garnish:
       Plain - Nothing
       Almond - Apricot glaze and toasted almonds - do only a few at a time
       Fruit - apricot glaze
       Chocolate - Thin piped chocolate lines
       Ham & Cheese - Nothing
       Vegetable - Nothing
       Morning Buns - Roll in cinnamon sugar while hot
       Raisin Buns - Apricot glaze and fondant stripes
       Braided Coffeecakes - Apricot glaze and fondant stripes

Post-bake Danish Garnish

       Bearclaws - Dust with powdered sugar
       Kleinators - Apricot glaze and fondant stripes
       Cheese Danish - Apricot glaze and fondant stripes

Other Post-bake Garnish

       Scones - Nothing
       Brioche Cinnamon Rolls - Thin coating of fondant (about 3 tbls.)
       Brioche - remove from tins
       Sticky Buns - nothing
       Round Coffeecakes - Dust with powdered sugar
       Turnovers - If no prebake garnish applied - Apricot glaze and fondant stripes; if prebake garnish
       applied, then nothing

New England Culinary Institute, 2006                                                                 197
       Recipe Title: Introduction Sheet                             Yield:
                                                             Usage: Read before starting
       Procedures: ALWAYS ASK FOR HELP

Chocolate Whipped Cream: (CH. WH. Cream):
½ cup semi sweet chocolate
1 qt. Soft whipped cream
Place chocolate into a metal bowl, heat over water/or oven door. The bowl should feel hot. Add cream
while whipping chocolate. TWO PERSON JOB! No need to add sugar.

Sweetened Whipped Cream (SW. WH. Cream)
A handful of sugar per quart. Whip on high speed. NOTE: Cold and Fast

                                        Simple Syrup: 1:1
1 part sugar to 1 part water
Boil. Cool. Store in Fridge

All Cakes are built on 8” cake circles (card). Set-up is 10” circle 12” doily.

Wall: Area of cream used to hold edges of filling in cake layer

Cutting Cake Technique: Cut on turntable each layer of cake required. Start from the bottom; lay each
layer on 8” card

Trim Edges: Cut away a small amount of cake from the edge to remove crust and create “lip” for
frosting.




New England Culinary Institute, 2006                                                             198
Recipe Title: “How to Bake A Cheesecake”                     Yield:
                                                             Usage: TART
                                                             Procedures:


                                                                     (Flavored) NY Cheesecake Mix


                                                                     8” Cake Pan
                                                                     1 ¼ Cup Graham Crust



Grease and paper 8” cake pan-NOT Spring Form

Pack 1 ¼ cup graham cracker crust (recipe in packet) into bottom of pan. Bake 5 minutes to set. Clean
any crumbs off side of pan, so cheesecake side will be clean.

Flavor 1 gallon of NY cheesecake mix for 3 X 8” cheesecakes. Fill pans to top edge.

Place pans onto flat sheet pan, place in deck oven and fill sheet pan to top with water.

Bake until set (approximately 1 hour) in 350 degree.

Get second opinion before pulling out!!!




New England Culinary Institute, 2006                                                                199
Recipe Title: “How to Bake a Tart Shell”                                   Yield:
                                                                           Usage: TART
                                                                           Procedures:

                  Critical! Foil Snug Here                                              Baking Guide:
     Foil                                                                           Unbaked-you Know
                                                                                 ½ Baked-Dry, no color,
                                                                              even bottom of shell is dry
   Beans                                                                    2/3 Baked: Very Light Color
                                                                  Fully Baked: Nice Even Golden Brown

Chilled Sugar Dough


Spread tart pans on flat sheet pan and spray with pan spray

Roll Sugar dough on sheeter. It is best to use equal size pieces of fresh scrap dough together (Why?).
Keep dough cold and roll down quickly (not too many times through rollers).

9” Tarts #3
3 ½ “ Tartlets #2 ½
Mini Tartlets # 2 ½

Note: Sugar dough does not equal pate sucre (1st year, label your stuff)

Chill, before forming in pans.
Form, being sure dough gets down into corners. Try to avoid air pockets under dough. Chill
When shells are firm, line with foil to help maintain shape during baking. Foil must be snug, in corners
and up sides. (Have a chef check this). Bake until sides are set (dry, no color).




New England Culinary Institute, 2006                                                                 200
Recipe Title: Apple Pear and Ginger Lattice Tart                Yield: 3
                                                                Usage: TART
                                                                Procedures:




                                                              Lattice # 2 ½

                                                              Sugar Dough # 3 ½

                                                              Apple, Pear and Ginger Filling




Fill chilled shells with 2 ½ x Batch Apple Streusel Filling

You will need to change the recipe-
No raisins and change spices to the following…

3tsp. Powdered Ginger
½ tsp. Clove
½ tsp. Nutmeg                           Sift into Flour
¼ tsp. Allspice

Divide Mix Between 3 tarts. Cut strips of sugar dough ¾” and lattice top as shown.


Bake till filling boils and crust is golden brown.




New England Culinary Institute, 2006                                                           201
Recipe Title: Apple Strudel                                        Yield:
                                                                   Usage:
                                                                   Procedures:


You Need:             1X Strudel dough, Rested
                      1 Pint Clarified Butter
                      5 X Apples from apple streusel tart.
                      The apples must be sautéed lightly before mixing.
                      Filling must be cooled before rolling strudel
                      Tablecloth

Roll Dough (in 3 parts) to # 1 ½ on sheeter.
GET HELP!
Place on floured, parchment lined sheet pan and cover with inverted sheet pan to rest.
Do not allow drying out.


Stretch on tablecloth.
GET HELP!
Work quickly as dough dries out easily.
Form 2-2 ½” apple “log”.
Brush dough with clarified butter.
Roll.
Vent well.


Bake in a 400-degree convection oven. Get 2nd opinion before pulling. (You are looking for dark amber
color)




New England Culinary Institute, 2006                                                             202
Recipe Title: Berries in Puff Pastry                                            Yield:
                                                                                Usage: TART
                                                                                Procedures:

                                                         Decorative Cut Outs

                                                           Puff Pastry Top


                                                                Critical!!! Seal Well!!!


                                                                Berry Filling


                                                             Puff Pastry Shell, Unbaked



Roll puff pastry to #2. Keep it cold! Rest in freezer before cutting (otherwise, it will shrink).
Remember cut shells and tops.

Fill with berry filling about 2/3 full.

                Berry Filling:
                       1 ½ cups hero raspberry jam
                      4 cups assorted fresh or frozen berries

Cut decorative designs out of puff pastry tops.

Eggwash top edge of shell, put tops on and seal this edge firmly.

Eggwash tops, sprinkle lightly with sugar.

Bake




New England Culinary Institute, 2006                                                                203
Recipe Title: Berry Tart with White Chocolate Mousse                        Yield:
                                                                            Usage:
                                                                            Procedures:



                                                                          Berry Filling *


                                                            ½ Baked Sugar dough Shell




Bake and Cool



                                                                  White Chocolate Mousse
                                                                  (1 1/2 x Extra Gelatin)




                                                                  Make mousse early, it will
                                                                  need time to set up.




Pipe parallel lines of white chocolate mousse using a #6 plain tip.

Garnish with toasted almonds around edge and apricot glazed strawberry halves (one per piece).


*Berry Filling: See strawberry-rhubarb, but substitute frozen (or fresh) berries (blue, rasp, straw or back
as available).
Note: 2QT is enough for 3 X 9” tart.




New England Culinary Institute, 2006                                                                   204
Recipe Title: Blueberry and Maple Crème Brule Tart                          Yield:
                                                                            Usage:
                                                                            Procedures:

                                                                Maple Flavored Brule Mix
                                                                Blueberries


                                                                    2/3 Baked, Must be perfect




Sugar dough shell, 2/3 baked. Shell must be free of holes, cracks or low sides


Place blueberries in base, 80% coverage.
Use fresh berries if possible.
If using frozen berries, keep them frozen and work quickly.
Try not to mix them with filling, as they tend to bleed.


Top carefully with maple flavored Brule mix at any time, skim off any bibles before filling tart.
Do not spill Brule mix into tart pans!


Bake until set
Cool
Garnish with whipped cream and maple leaf cookies.
(Roll sugar dough to # 2, cut leaves, moisten and sprinkle with cinnamon sugar, bake)




New England Culinary Institute, 2006                                                                205
Recipe Title: Chocolate Almond and Raspberry Tart                        Yield:
                                                                         Usage:
                                                                         Procedures:

                                                         Ganache


                                                          Chocolate Mousse (Dessert)

                                                               IQF Raspberries

                                                                Frangipane

                                                               ½ Baked Sugardough Shell


*Make chocolate mousse at least ½ hour prior to using
*Use frangipane recipe with ground almonds (almond flour) check in before mixing

Fill ½ baked shell with frangipane and IQF Raspberries. Bake

Cool Completely

Top with chocolate mousse. Freeze

Top with melted ganache.

Toasted almonds at edge.

Milk chocolate shavings on top.




New England Culinary Institute, 2006                                                      206
Recipe Title: Chocolate Hazelnut and Raspberry Tartlet     Yield:
                                                           Usage: TART
                                                           Procedures:

                                                          Chocolate Glaze
                                                                                    Add Later
                                                          Chocolate Mousse

                                                                  IQF Raspberries

                                                                  Hazelnut Frangipane

                                                              Sugardough Shell ½ Baked
                                                              Thin Layer of Raspberry Jam


                                                                            * See frangipane substitute
                                                                                  ground hazelnuts for
                                                                                      ground almonds!

Fill ½ baked shell with jam, frangipane and IQF berries. Bake until set. Cool

Top with dome of chocolate mousse (for dessert, freeze)

Dip top in chocolate glaze, ground toasted hazelnuts around the edge

Top with chocolate lattice




New England Culinary Institute, 2006                                                               207
Recipe Title: Chocolate and Zinfandel Poached Pear Tart                      Yield:
                                                                             Usage:
                                                                             Procedures:

                                                                     Zinfandel Poached Pears

                                                                     Chocolate Tart Filling
                                                                  Chocolate Pastry Cream
                                                                 Chocolate Sugar dough Base




Chocolate sugar dough shell. 2/3 bake

Place a ¼” layer or chocolate pastry cream in the tart.
        Base: ½ cup melted semi-sweet
              2 cups pastry cream                       Temper!!


Arrange ¼” pear slices in a rose pattern.

Fill with chocolate tart filling (this must be warm enough that it can flow into spaces)

Bake.

Cool.

Do not apricot glaze

Garnish with chocolate whipped cream rosettes.




New England Culinary Institute, 2006                                                           208
Recipe Title: Key Lime Tartlets                                             Yield:
                                                                            Usage:
                                                                            Procedures:


                                                                 Swiss Meringue For Tarts (2X)


                                                                     Key Lime Filling


                                                                   2/3 Baked Sugar dough Shell




Fill 2/3 baked shell with key lime filling and bake until set.

Cool

Mix Swiss meringue for tarts (2X) and pipe into tartlets (#3). It is best to have two people piping.

Try to seal the curd filling in by piping the meringue up onto the shell.

Place tartlets onto 2 sheet pans so there is between them.

Flash in 400-degree convection oven.

WATCH THEM CAREFULLY!




New England Culinary Institute, 2006                                                                   209
Recipe Title: Lemon Blueberry Tart                                        Yield:
                                                                          Usage: TART
                                                                          Procedures:


                                                             Lemon Blueberry Filling *


                                                               Blueberries (FRESH)


                                                       Sugar dough Shell
                                                       2/3 Baked (MUST BE PERFECT)

*This filling tends to curdle…use warm ingredients, do not whip filling. Do not refrigerate before
using. If separated, warm gently to bring back together.


Note: Shells must be perfect (no holes or low sides)

Bake just until custard sets.

Cool

Garnish with frozen berries, candied zest whipped cream




New England Culinary Institute, 2006                                                                 210
Recipe Title: Lemon Mascarpone Tart with Berries and      Yield:
White Chocolate Mousse                                    Usage:
                                                          Procedures:


Make 1 ½ x white chocolate mousse (use 4 ½ sheets of gelatin all day). Allow to set up well.
                                                     Lemon Mascarpone Filling



                                                     Sugar Dough Shell 2/3 Baked




Fill 2/3 baked sugar dough shell with 1 x lemon mascarpone filling.
Bake until custard sets
Cool                                                  White Chocolate Shavings
                                                                                      Add Later
                                                                Lemon Curd



                                                       White Chocolate Mousse


                                                       Low Mound of Berries




Top with berries and ‘set-up’ white chocolate mousse.
Freeze until firm
Top with lemon curd. Garnish with yellow cake crumbs at edge and white chocolate shavings in center.




New England Culinary Institute, 2006                                                              211
Recipe Title: Mango and Coconut Cream Tartlet                              Yield:
                                                                           Usage: TART
                                                                           Procedures:

                                                            Whipped Cream (LATER)

                                                            Hot Pastry Cream and Coconut

                                                      Mango Pieces

                                                        White Chocolate


                                                        Sugardough Shell Fully Baked




Fully bake sugar dough shells. Brush with white chocolate (to prevent sogginess).

Place mango pieces in base.

Fill tartlets with hot, fresh pastry cream-make a small batch; fold in coconut and Myers

Rum to taste

Cool.

Pipe on whipped cream garnish (#3 Star)

Garnish with toasted coconut and chocolate palm tree.




New England Culinary Institute, 2006                                                       212
Recipe: Nutty Butterscotch Tart                                          Yield: 3X9
                                                                         Usage: TART
                                                                         Procedures:


 Butterscotch Mascarpone Filling-Nearly Baked

                                                           Pecan Oat Streusel Topping
                                                           Ground Fine


                                                         2/3 Baked Sugar Dough



2/3 baked sugar dough shell.
                                                                   Butterscotch Recipe
Sprinkle Shell with                                                 1# Sugar-Wet Sand
Ground streusel topping                                             1 C. Heavy Cream
Pour over mascarpone filling                                        6 oz. Butter
Bake until nearly set
Sprinkle top with more ground streusel topping and bake till set
Finish: Whipped cream border #5 and candied pecans




New England Culinary Institute, 2006                                                     213
Recipe Title: Peach and Raspberry Tart                                      Yield:
                                                                            Usage: TART
                                                                            Procedures:


                                                                     Lattice Top


                                                               Peach/Raspberry Filling


                                                     ½ Baked Sugar dough Shell



Sugar dough shell ½ baked. Roll extra dough for lattice (#2 ½) and freeze (2x ½ sheet, approx)

Fill with peach/raspberry filling
                           3 quarts chopped peaches and IQF raspberries
                           3 eggs
    Add a pinch of spices:
    cinnamon, cloves,      1# sugar               Sift Together
    ginger, or nutmeg      4 oz. Cornstarch
                           Mix all ingredients. Don’t whip.

Cut frozen dough into ½” strips.

Form lattice.

If dough becomes too soft, exchange with another piece from freezer.

Eggwash lightly and bake

Cool

Garnish with whipped cream rosettes (#5 Star)




New England Culinary Institute, 2006                                                             214
Recipe Title: Red Wine Poached Pears in                     Yield:
Vanilla Crème Brule                                         Usage: TART
                                                            Procedures:

                                                              Crème Brule Mix


                                                                   Pear Slices

                                                            Frangipane/Pastry Cream (¼” Layer)

                                                          Sugardough Shell 2/3 Baked
                                                          (MUST BE PERFECT)


Bake sugar dough shell, 2/3 baked. Be sure there are no cracks, holes, or low sides.

Mix crème Brule filling (2X for 3x9” tarts).

Infuse hot cream with split (not scraped) vanilla bean for 15 minutes before mixing.

Do not whip air into filling when mixing!

Strain and skim off any bubbles, as these will burn in the oven.

Mix together 2 cups pastry cream with 1 cup softened frangipane.

Place a ¼” layer of this cream in base.

Slice poached pears in “thick-ish” slices (¼”- 3/8”).

Arrange slices in a circular pattern.

Fill with crème Brule mix, allowing pears to show at the top. DON’T SPILL!

Bake/Cool apricot glaze. Garnish with Whipped Cream and toasted almonds.




New England Culinary Institute, 2006                                                             215
     Recipe Title: Pear Frangipane (Almond Tart)                 Yield:
                                                                 Usage: Tart
                                                                 Procedures:

                                                               Cinnamon Sugar A light Dusting

                                                               Pears, 1/12ths, neatly arranged on top

                                                                     Frangipane
Sugar Dough                                                    Raspberry Jam, a very thin layer
Shell, ½ Baked



     Spread a very thin layer of raspberry jam into ½ baked shell.

     Pipe (#6 Plain Tip) frangipane into shell.
                     For 3X9” tarts, use 1X frangipane recipe with ground almonds

     Arrange pears in a rose pattern

     Sprinkle lightly with cinnamon sugar. Bake

     Garnish with whipped cream rosettes # 5




     New England Culinary Institute, 2006                                                               216
Recipe Title: Raspberries and Cream Cheese in Brioche          Yield:
                                                               Usage: TART
                                                               Procedures:

                                             Brioche Lattice
                                                  IQF Raspberries



                                                    Cream Cheese Tart Filling

                                                A Few IQF Raspberries
                                                  Brioche UNBAKED


Use 1st year brioche dough from walk-in. REPLACE with dough from freezer

Roll brioche to #2. Keep it cold!

Freeze dough for 10 minutes before cutting rounds. (This rest is essential, as dough will shrink a lot
when rolled)

Remember! Roll 2 piece of dough to use for lattice too (roughly one sheet pan total)

Freeze this dough.

Place a few IQF raspberries in base of shell.

Fill with cream cheese tart filling. (1X for 3x9” tart)

Top with more IQF Raspberries (80% coverage)

Cut frozen dough into ½” strips. Keep dough frozen while forming lattice.

Eggwash, bake, cool, apricot glaze and garnish with whipped cream rosettes (#5 Star)




New England Culinary Institute, 2006                                                                     217
Recipe Title: Raspberry Crème Brule Tart                        Yield:
                                                                Usage: TART
                                                                Procedures:


                                                                Crème Brule Mix


                                                                Raspberries


                                                                Raspberry Jam-Very Thin

                                                                2/3 Baked Sugardough Shell
                                                                MUST BE PERFECT



Fill 2/3 Baked sugar dough shell. NOTE! The shell must be perfect-no holes, cracks, or low sides.

When mixing crème Brule (2x for 3X9” tarts) do not whip. The goal is no air bubbles-so mix, strain and
then skim off the bubbles.

When filling tarts, do not spill filling over edge of tart shell!

Fill tarts near the oven.

Bake until custard sets

Cool

Garnish with whipped Cream (#5 Star)




New England Culinary Institute, 2006                                                                218
Recipe Title: Strawberry-White Chocolate Tartlet            Yield:
                                                            Usage: TART
                                                            Procedures:


                                                           White Chocolate Shavings


                                                             Strawberry Slices

                                                         White Chocolate Mousse

                                                      White Chocolate

                                              Sugardough Shell
                                              Fully Baked


Brush fully baked sugar dough shell with melted white chocolate (to prevent sogginess).

Fill with white chocolate mousse (#6 plain)

NOTE: 1x for 24 tartlets
(For 9” Tarts: Add 3 sheets gelatin, add thin (1/16”) Yellow cake layer in middle)

Top with strawberry slices (Apricot glaze) and white chocolate shavings




New England Culinary Institute, 2006                                                      219
Recipe Title: Tiramisu Tart                                 Yield:
                                                            Usage:
                                                            Procedures:

                                                    Tiramisu Filling

                                                    Espresso/Mascarpone Filling


                                                        2/3 Baked Shell


                                                        Ganache Layer



Spread a ¼” layer of ganache in a 2/3 baked shell. Chill until firm.
Top with espresso/mascarpone filling
               See Stars Desserts:
                      1x lemon mascarpone tart, but replace lemon juice with espresso

Bake until set

Cool

Top with a dome of tiramisu filling (½ x recipe, adding 3 gelatin)

Sprinkle with grated semi-sweet, chopped toasted hazelnuts and cocoa powder.

Large chocolate whipped cream rosette (#5 star) and chocolate lattice garnish




New England Culinary Institute, 2006                                                    220
 Recipe Title: Apple Crème                               Yield:
                                                         Usage:
                                                         Procedures:


Apple Gel                         White Chocolate Apple
                                  Garnish Whipped Cream



                                         Apple Crème




                         Sugar Dough Cookie




 Recipe and Procedure on page 648 and 649 in Advanced Professional Pastry Chef

 Use silicon molds
 Sheet Sugardough to 2 mm
 Make white chocolate apple garnish

 Change:
 Used simple syrup for poaching
 Lemon juice for lime
 Apple cider for juice




 New England Culinary Institute, 2006                                            221
Recipe Title: Bavarian Fruit Torte                              Yield:
                                                                Usage: Read before starting
                                                                Procedures:




                                           Rum Buttercream


                                             Pastry cream and sliced fruit

                                                   3/8”



                                               Yellow cake (3/8”)




Build cake in ring                                      Syrup: Rum

Chill to set

Remove ring, toasted coconut all the way up the sides

Garnish top with sliced fruit and apricot glaze (just like a fruit flan)




New England Culinary Institute, 2006                                                          222
Recipe Title: Berry Shortcake                            Yield:
                                                         Usage: Front Case
                                                         Procedures: Free Form

                                                                Rosette whipped cream

                                                                        3/8” of chiffon

                                                         Whipped cream and fruit layer

                                                                            Mixed berries


                                                                       Toasted Almonds


                                                                        Syrup: Vanilla

            Inside View



                                                                     Trim Cakes to 3/8” x 8” Circle
                                                                         Trim sides to remove crust
                                                                                     Syrup 1st layer
                                                                       Add first layer of sweetened
                                                                Whipped cream and berries to middle
                                                                     Add next layer to top, keep flat
                                                                            Repeat. Syrup top cake
                                Top View




Set in freezer for chilling.
Coat top and sides in SW. WH. Cream, smooth sides, then top of cake.
Divide into 10 slices.
Pipe top with #6 star.
Garnish sides and top with toasted almonds.
Finish slices with berries glazed in apricot.




New England Culinary Institute, 2006                                                             223
Recipe Title: Black Forest Cake                              Yield:
                                                             Usage:
                                                             Procedures:



                                                    Chocolate Cake 3/8”


                                                    Whipped Cream & Cherries




                                                  Chocolate Whipped Cream


                                                        Chocolate Whipped Cream


                                             Syrup: Kirsch

Chocolate shavings at base

Divide into 10

Stripe with chocolate glaze

Whipped cream rounds (#6 plain)

Chocolate pieces between rounds, garnish with fresh cherries if available

NOTE: It is easiest to freeze this cake after building and before icing with chocolate whipped cream.




New England Culinary Institute, 2006                                                                    224
Recipe Title: Boston Cream Cake (Pie)                       Yield:
                                                            Usage: F.O.H. Case
                                                      Procedures: Free Form-Glazed

                                                         Frost in Ganache

                                                     Chocolate Chiffon Cake


                                                 Pastry Cream (conditioned)




Cut 8” chiffon cake in half. Trim off top skin. Fill with pastry cream; create “wall” first.

Care must be taken to coat top and sides of cake.

Chill

Coat and top sides with ganache-place on glaze

Place on set-up

Pipe line design to top of cake with soft ganache.




New England Culinary Institute, 2006                                                           225
Recipe Title: Carrot Cake                                   Yield:
                                                            Usage:
                                                            Procedures:


                                                               Vanilla Buttercream


                                                             Carrot Cake 3/8” Layers

                                                               Cream Cheese Icing




Cream Cheese Icing:                                        **Please note, there should be three
Check walk-in first for leftovers, soften.                 layers of cake.
Or recipe is in your packet.

Allow buttercream to set

Top with marzipan circle: roll to #1 (mark with grooved rolling pin and burn lightly)

Pipe a buttercream dot in each piece (#4 plain)

Finish with marzipan carrots

Crushed toasted walnuts up sides

When ring is removed, keep in with cake-when cutting marzipan top, you must use same ring as sizes
vary.




New England Culinary Institute, 2006                                                              226
Recipe Title: Checkerboard                                    Yield:
                                                              Usage:
                                                              Procedures: Build in a ring

                                                            Mocha Buttercream


                                                            Chocolate and Yellow Cake Layers 3/8”



                                                             Espresso Ganache



                                                            Coffee Mousse



For 4 cakes, cut 6 layers of chocolate cake and 6 layers of yellow cake. These layers must be even

In each layer, cut concentric rings, using cutters.

Swap rings, tallow and chocolate for a bull’s-eye effect.

Place each bull’s-eye in a separate cake circle.

Build cake as with double Dutch chocolate.

Chill to set

Glaze chocolate cake crumbs at base.

Checkerboard stencil with Dutch process cocoa. It’s fragile, treat with care.

Garnish either with ganache dots (#6 plain tip and chocolate discs) or 4 hand molded marzipan chess
pieces.

Place on doily set-up




New England Culinary Institute, 2006                                                                  227
Recipe Title: Checkerboard Cake        Yield:
                                       Usage:
                                       Procedures: Concentric Rings



                                             Chocolate Cake




                                            Yellow Cake




                                                   Build each concentric ring layer
                                                       on a separate 8” cake circle




                                                                    Coffee Mousse:
                                                              2 Cups Pastry Cream
                                            1 shot espresso/coffee extract (to taste)
                                                                    3 gelatin sheets
                                                              1 qt. Whipped cream



                                                              Espresso Ganache:
                                                  Add espresso to ganache to taste




New England Culinary Institute, 2006                                             228
Recipe Title: Chocolate and Maple “V” Cake             Yield:
                                                       Usage: Thanksgiving Menu
                                                 Procedures: Freezer Set “V” Cake


                                                             Maple Bavarian Cream



                                                             Chocolate Mousse for Cakes




                                                             Punched Chocolate Chiffon


Ice cakes from freezer using chocolate whipped cream
       1 C. chocolate from melter
       2 Qt. Soft whipped cream
                                                   See chef on procedure

Mask top and sides.

Salt and pepper shavings from side and top garnishes
                             (White and semi-sweet mixed)

#6 Rosettes. Mark into 10




New England Culinary Institute, 2006                                                      229
Recipe Title: Chocolate Cherry Cake                        Yield:
                                                           Usage: Front Cake Case
                                                           Procedures: Free Form Round

                                                                        Semi-sweet chocolate garnish
                                                                    Whipped Cream rosette #6 start tip


                                                                                     Whipped Cream
                                                                         Chocolate Chiffon 3/8” Thick
                                                                                         IQF cherries
                                                                                 Semi-sweet shavings
                                                                                        Syrup: Kirsch



                          Inside View


                                                                      Trim Chocolate chiffon 3 X 3/8”
                                                              Build cake in layers. Syrup to each layer
                                                                                  Chill prior to frosting
                                                                            Sprinkle top and sides with
                                                                                  Semi-sweet shavings



                                             Top View

Place on cake set-up

Pipe 10 Rosettes with #6 star tip

Garnish each slice with semi-sweet tempered chocolate shape




                       *When in season, use fresh cherry garnish




New England Culinary Institute, 2006                                                                 230
Recipe Title: Chocolate, Hazelnut, and Pumpkin Terrine     Yield:
                                                           Usage: Terrine
                                                           Procedures: Brick Shape


                                                        Hazelnut Buttercream
                                                        White Chocolate Mousse


                                                     Pumpkin Mousse with Mascarpone




                                                     Hazelnut Meringue



Cut card board 8” x 4” to place under cake.

Butter cream sides and top only

Mask 1” of bottom side with chopped roasted hazelnuts

Garnish top with white chocolate shavings and #3 star tip rope piping.

Thanksgiving Garnish




New England Culinary Institute, 2006                                                  231
Recipe Title: Chocolate Hazelnut Mousse Torte               Yield:
                                                            Usage:
                                                            Procedures:




                                                        Hazelnut Mousse


                                                            Chocolate Cake, 3/8” Layers

                                                          Chocolate Whipped Cream




Hazelnut Mousse: (2 Cakes)
      2 C. Pastry Cream
      2 Leaves Gelatin
      Hazelnut paste (to taste) “noisor”
      3 C. Whipped Cream


Mask cake with whipped cream. Smooth with paper.

Dust with cocoa powder.

Set on doily and cake circle (10”)

Cover sides with broken chocolate pieces

Decorate top with 3 chocolate pieces per slice and 3 toasted hazelnuts in the center




New England Culinary Institute, 2006                                                      232
Recipe Title: Chocolate Mousse Cake                      Yield:
                                                         Usage:
                                                   Procedures: Set in ring in freezer


                                                                      Chocolate Whipped Cream


                                                              Chocolate Mousse




                                                              Chocolate Cake 3/8”



Take cake from freezer.

Mask with chocolate whipped cream
       1 cup melted chocolate (semi-sweet) to
       2 qt. Cream, whipped to soft peak
Get help with tempering


Chocolate whipped cream rosette (#5 star tip) on each piece
Chocolate shavings at base and piled in center




New England Culinary Institute, 2006                                                            233
Recipe Title: Chocolate Rum Pudding                     Yield:
                                                        Usage:
                                                        Procedures:


                                                               Chocolate Cigarette

                                                               Whipped Cream




                                                               Ganache

                                                               Pudding




Recipe procedure on page 639 in Advanced Professional Pastry Chef


Add raspberries

Use aluminum cups

Use chocolate cake crumbs instead of bread crumbs




New England Culinary Institute, 2006                                                 234
Recipe Title: Chocolate Satin Cake                          Yield:
                                                            Usage:
                                                            Procedures:


                                                                           Chocolate Cake ½”




                                                                        Chocolate Satin Filling
 8” Ring                                                                and Raspberries



                                                                                 ½”




Mold cake with filling in cake ring.
When making satin filling, be sure to have all mise en place ready, as filling sets quickly. (Get Help
Mixing!!)

Allow to set in freezer/remove ring

Mask in whipped cream

Divide into 10 pieces.

Decorate with three stegosaurus tiles per piece.

Dust top with cocoa powder

Chocolate cake crumbs all the way up the sides




New England Culinary Institute, 2006                                                                     235
Recipe Title: Chocolate Satin Roll                           Yield:
                                                             Usage:

Procedures:

                                         END VIEW!!!

                                                   Chocolate Roll



                                                   Chocolate satin filling & raspberries




                                                    Note: 1 sheet of roulade will up and slice into 3 cakes

Powder sugar roulade and flip onto parchment on back of sheet pan.
Spread with 1 quart chocolate satin filling, top with berries (use IQF as needed)

Roll cake to one side




                                                              Use parchment to tighten
Freeze to set.
Mask with whipped cream
Divide into 3 Even pieces (cut on slight bias)
Decorate with broken chocolate pieces and dust with Dutch processed cocoa




New England Culinary Institute, 2006                                                                   236
Recipe Title: Citron Bavarian                               Yield:
                                                            Procedures:

                                                          ¼” from top of 8” ring


                                                      Lemon Bavarian Cream




                                                      Lemon Poppyseed Cake (3/8” Thick)

Assemble cake one day ahead and freeze.

Flavor Bavarian cream with lemon curd and lemon juice (lemon oil if available)

Top frozen cake with lemon curd (1/4”) then remove ring

Cover cake at base with a very little whipped cream and yellow cake crumbs

Garnish top with a “bouquet” of fresh fruit




New England Culinary Institute, 2006                                                      237
Recipe Title: Double Dutch Chocolate Cake                    Yield:
                                                             Usage:
                                                             Procedures: Set Ring Form

                                                 Chocolate Butter Cream


                                                     Chocolate Mousse


                                                 Ganache (toothpaste consistency)


                                                         Chocolate Cake, 3/8” Layers


                                                             Syrup: Crème de Cacao or
                                                                    Mexicali

Build cake in ring

Use 8” ring, pastry bag with #2 plain tip, plastic bowl scraper.

Chill in walk-in to set

Remove ring by gently torching sides, allow to chill again

Chocolate glaze, chocolate cake crumbs at based.

Pipe toothpaste consistency ganache on top (#5 star).

Garnish with stegosaurus pieces and Dutch processed cocoa to one side (very little)




New England Culinary Institute, 2006                                                     238
Recipe Title: Espresso Walnut Cake                        Yield:
                                                          Usage:
                                                          Procedures: Domed Cake


                                                    Mocha Buttercream




                                                      Espresso Walnut Cake




                                                                 Syrup: Kahlua Syrup

Trim sides of cake only.

Brush bottom of cake with Kahlua syrup

Mask with mocha buttercream, use strip of parchment to smooth top

Chill

Chocolate glaze, chocolate cake crumbs at base and a few coarsely chopped walnuts on top before glaze
sheets




New England Culinary Institute, 2006                                                             239
Recipe Title: Flourless Chocolate Cake              Yield:
                                                    Usage:
                                                    Procedures:



                                                Chocolate Buttercream


                                               Flourless Chocolate Cake




Trim cardboard to 9”

Trim top and sides of cake

Mask with chocolate buttercream

(1C. semi-sweet to 2 qt. Buttercream)

Chill in walk-in (not freezer)

Chocolate glaze, chocolate shavings at base.

Stencil with Dutch processed cocoa:




New England Culinary Institute, 2006                                      240
Recipe Title: “Jozefs” Chocolate Hazelnut Truffle Torte     Yield:
                                                            Usage:
                                                            Procedures: “Set”
                                                            Remove from freezer


                                                                 Hazelnut Buttercream

                                                             Hazelnut Meringue

                                                             Chocolate Mousse

                                                             Thin Layer Apricot Jam


                                                            Cooked Sugar dough Base



Brick shaped cake from freezer

Roll chocolate sugar dough to #2 and cut rectangle to fit cake base

Bake this and once cool, glue to the base of the cake with a small amount of apricot jam

Ice cake with hazelnut butter cream. Leave ends exposed.
                      (Ice top and sides only)

May require crumb and final coat.

Chocolate glaze, crushed toasted hazelnuts at base.

Trim ends to expose clear cake layers.

Pipe ganache (#3) in rope/braid on top

Garnish with chocolate cigarettes




New England Culinary Institute, 2006                                                       241
Recipe Title: Lemon Coconut Cake                          Yield:
                                                          Usage: FOH Cake Case
                                                          Procedures: Free Form


                                                        Candied Zest


                                                        Toasted Desiccated Coconut


                                                          Lemon Chiffon ¼” Thick


                                                          Lemon Buttercream




Using 4 x ¼” layers lemon chiffon, layer cake carefully. Keep even sides

Chill in fridge

Coat sides and top of cake with toasted coconut

Garnish to top, candied pear or marzipan fruits




New England Culinary Institute, 2006                                                 242
Recipe Title: Lemon Poppyseed Cake                         Yield:
                                                           Usage:
                                                           Procedures: Build in a Ring

                                                     Lemon Buttercream
                                               Lemon Poppyseed Cake 3/8”

                                                   Lemon Curd


                                                   Lemon Mousse




Build in a ring. Take care that crumb coat of butter cream is complete on sides (mousse should not
touch ring or layers will slip)
Lemon Mousse: 1 Cup lemon curd
                 3 gelatin/ OJ ¼ cup
                 1 qt. Cream

Chill to set

Top with lemon curd, then remove ring.

Yellow cake crumbs all the way up sides

Garnish with a few poppyseeds, “bouquet” of fresh fruit and candied zest




New England Culinary Institute, 2006                                                                 243
Recipe Title: Marjolaine                                   Yield:
                                                           Usage:
                                                     Procedures: Brick Shaped Cake

Cake is assembled in sheets and cut into rectangles (8” x 4”)
These are frozen before finishing.
Take cake from freezer, it will look like this from the end.
                                               Praline Buttercream
                                                   Hazelnut Mousse

                                                   Ganache

                                                   Hazelnut Meringue




Mask top and long sides of cake with hazelnut buttercream (short ends will be cut to expose layers).

Crushed toasted hazelnuts at base.

Pipe 2 diagonal lines of hazelnut buttercream across top (# 3 star)

Garnish with chocolate shavings and 3 pieces of chocolate lattice




New England Culinary Institute, 2006                                                                   244
Recipe Title: “Maple” Oval Cheese Cake                   Yield:
                                                         Usage:
                                                         Procedures:



                                    Maple leaf cinnamon cookie
                                                         Whipped cream shell with tail


                                                         Maple Cheese Cake


                                                         Walnut Cookie


Bake “maple” flavored cheese cake mix in oval flexi-pan mold.

When cooled, freeze in mold.

Release by flexing mold into sheet pan.

Place dessert into cookie, garnish with whipped cream and maple cookie

Serve with vanilla anglaise




New England Culinary Institute, 2006                                                     245
Recipe Title: Mocha Cake                                     Yield:
                                                             Usage: Front Cake Case
                                                             Procedures: Free Form BC


                                                               Coffee Buttercream



                                                               Chocolate Chiffon

                                                              Chocolate Cake Crumbs


                                                                                          Syrup: Mexicali

                                                                   Textured with the tip of a palette knife
                                                                                       (Brownie Method)


                                                                           Semi-Sweet Chocolate Lattice


                                                                           Trim chocolate chiffon layers
                                                           Build cake, syrup each layer as they are added

Coat top and sides with thin layer of coffee BC

Dry cake crumbs to base of cake

Texture top with tip of palette knife, garnish with semi-sweet chocolate to center.




New England Culinary Institute, 2006                                                                   246
Recipe Title: Raspberry Mousse Cake                       Yield:
                                                          Usage:
                                                          Procedures: Set in ring



                                                               ¼” From top of Ring

                                                            Raspberry Mousse
                                                            (8:1:1 Fruit Mousse)

                                                      Yellow Cake 3/8”




Build cake one day ahead and freeze
Remove cake from freezer (do nor remove ring)
Top with raspberry mirror
1 C. apricot glaze
½ C raspberry jam (Hero)
1 ½ C water
Heat together. Do not incorporate air when stirring.
DO NOT BOIL. Pour gently, but quickly onto frozen cake.

Allow mirror to set; then remove ring
Yellow cake crumbs at base (glue on with whipped cream)
Whipped cream rosettes #3 star and berries
Can also be finished with white chocolate cage
Using tempered chocolate, pipe onto parchment strip measured to fit circumference of cake.
Gently pull off set cage paper-tied colored ribbon




New England Culinary Institute, 2006                                                         247
Recipe Title: Strawberry Almond Roll                    Yield:
                                                        Usage:
                                                        Procedures:



                                                        END VIEW

                                                    Almond Roulade



                                                    Whipped Cream, gelatin, berries




                                                                        NOTE: 1 Sheet of Roulade
                                                                         Will roll-up and slice into
                                                                                            3 cakes
Powder sugar and flip
Spread almond roulade with whipped cream mixture
Roll cake over to one side




Allow to set

Mask with whipped cream, smooth with paper

Sprinkle with toasted almonds

Cut on slight diagonal into 3 cakes

Decorate each with whipped cream and glazed halved strawberries




New England Culinary Institute, 2006                                                            248
Recipe Title: Strawberry Shortcake                      Yield:
                                                        Usage:
                                                        Procedures:


                                               Whipped Cream




                                             Yellow Cake 3/8”

                                            Whipped Cream, Sliced Strawberries




                                                                                 Syrup: Vanilla
Divide in 10

Whipped Cream Rosette and shell (#5 star)

½ strawberry, apricot glazed

Toasted almonds at base and center




New England Culinary Institute, 2006                                                       249
Recipe Title: Success Cake                                  Yield:
                                                            Usage:
                                                            Procedures:


                                                             Hazelnut Buttercream


                                                         Hazelnut Mousse (For strawberry
                                                         success, add strawberry slices when
                                                         assembling cake)

                                                         Yellow cake ½” (Brandy Syrup)



                                                       Hazelnut Meringue


Crumb coat cake with hazelnut buttercream
Chill to set
Final coat of hazelnut buttercream
Cover hole cake with a light sprinkling of toasted nuts (almonds or finely ground hazelnuts)
Garnish: Buttercream rosettes (#3 Star) white chocolate disc on each rosette.
Stripe with white chocolate

Garnish for strawberry success:
½ strawberry, apricot glazed on each piece
Temper 3# white chocolate and pipe out lacy fan




New England Culinary Institute, 2006                                                           250
Recipe Title: Tiramisu Charlotte                             Yield:
                                                             Usage: Tart
                                                             Procedures:



                                                              Espresso Soaked Ladyfingers

                                                                              Grated Semi-Sweet

                                                                      Tiramisu Filling
                8” Ring


                                                                     Yellow Cake 3/8”
                               Nice Ladies



Line 8” Cake ring with ladyfingers, flat side in (3 rings for 1 x Tiramisu)

Trim yellow cake layer to fit snugly inside ladyfingers

Grate 3 cups semisweet chocolate (Big side of box grater)

Request 6 shots espresso from front of house

When all Mis en place ready, then mix 1 X tiramisu filling (tempering into yolk 6 sheets of gelatin)

Layer filling with chocolate and soaked ladyfinger

Freeze to set (or overnight)

Finish with whipped cream border (#3 star), chocolate cigarettes and ribbon around center




New England Culinary Institute, 2006                                                                   251
Recipe Title: Vertical Layer Cake                           Yield:
                                                            Usage:
                                                            Procedures:


                                                                     Roulade

                                                                      Berries

                                                                 Mousse Filling




Spread 1 quart mousse filling onto roulade sheet, covering right to edges.
Cut into 2” strips lengthwise

                                                          2” strip




Roll strips around each other onto 8” cake circle (standing upright). Be sure to leave 1/8” cardboard
showing, for icing.
Freeze to set
Trim top to even layers
Mask with plain or chocolate whipped cream
Garnish with shavings, whipped cream dots (# 6 plain) and fruit as appropriate




New England Culinary Institute, 2006                                                                    252
Recipe Title: Walnut, Maple, Apple Cake                    Yield:
                                                           Usage:
                                                           Procedures:




                                                        Garnish-glazed apple slice and chopped walnuts
                                                                                   Whipped cream rope
                                                                        Maple flavored whipped cream

                                                                             Walnut chiffon 3/8: Thick
                                                                     Sautéed Apples-“Spice and Sweet”
                                                                             Chopped Toasted Walnuts
                                                                                             No Syrup




                                                                                  Trim cakes to 3/8”x8”
                                                                              Trim off edges to 8” circle
                                                               Spread maple whipped cream to 1st layer
                                                                   Add cooled apple mixture to middle.
                                                                        Add and repeat for other layers
                                                                                                   Chill
                                                        Coat top and sides in sweetened whipped cream




Smooth as shown
Decorate top with #6 start tip in rope design and garnish with chopped roasted walnuts to bottom edge.
Place on set-up and finish top with apricot glazed slices of Granny-Smith apples or “chips” and extra
walnut pieces




New England Culinary Institute, 2006                                                                 253
Recipe Title: Walnut and Chocolate Cream Torte                Yield:
                                                              Usage:
                                                              Procedures:

                                                          Sweetened Whipped Cream Lines # 6 Plain Tip
                                                                 Chocolate whipped cream #6 Plain Tip

                                                                             Sweetened whipped cream
                                                                              Walnut chiffon 3/8” thick
                                                                              Chocolate whipped cream
                                                                            Semi-sweet shavings to base

                                                                                         Syrup: Vanilla




                                                                          Trim cake as completed before
                                                                       Use 3x 3/8” walnut chiffon layers
                                                                    Use chocolate whipped cream recipe
                                                                     Bottom Layer with chocolate cream
                                                                Top layer with sweetened whipped cream
                                                                      Frost in sweetened whipped cream




Decorate base edge with chocolate shavings

Garnish top of cake neatly, use both types of cream

Pipe alternate lines of chocolate and white cream to top in

Even lines, keeping parallel




New England Culinary Institute, 2006                                                                254
Recipe Title: 6” Egg Cake                                 Yield:
                                                          Usage:
                                                          Procedures:

   First layer of
   mousse
                                          From sheet roulade-cut out egg shapes. Approx. 10 per sheet
                                               Create “Sandwich” effect using chocolate mousse with
                                                                                Following alterations.
                                                                          *Add 10 extra sheets gelatin
                                                                                    3 qts heavy cream
                                                                       Only use dark Crème de Cacao




                                       Caramel Sauce

       Chocolate Roulade

                                                                                     Egg cake building
                                                          Spread mousse to first layer NOT TO EDGE
   Chocolate                                                                         Add second layer
   mousse for                                                          Dome second layer of mousse
   cakes                                                               Pipe to center layer of mousse
                                                                         Pipe to center caramel sauce
                                                                              Place third layer roulade
                                                                           Keep dome shape. Freeze




New England Culinary Institute, 2006                                                               255
Recipe Title: Chocolate Egg Sandwich Cookie             Yield:
                                                        Usage:
                                                        Procedures:

                             Shape Cookie X 2
                                                   Pipe mousse onto baked and cooled cookie sheet
                                                      With the chocolate leaving room to the center
                                                                            For the second mousse.
                                                          Sandwich with second cookie and freeze
                                 Peanut Butter
                                 Diplomat Mousse



                                 Chocolate mousse for
                                 cakes


                                                                                           To finish
                                                                              Dip top of cookie into
                                                                    Shake of excess chocolate glaze
                                                          Allow to dry before adding Easter designs




New England Culinary Institute, 2006                                                            256
Recipe Title: Crème Brule                                   Yield:
                                                            Usage:
                                                            Procedures:


                                            Bruleed Sugar




                                          Custard


   1)   Make crème brule mix (for 20, make 1 ½ batches)
   2)   Pour mixture into 4 oz foil cup, using the torch, remove the bubbles from the top
   3)   Bake on sheet stray with a water bath until set
   4)   Once baked and cooled, brule the tops using granulates sugar holding the crème brule in one
        hand and turn the cup as you melt the sugar

NOTE: It is best to wear 2 pairs of gloves while doing this in order to prevent getting burned




New England Culinary Institute, 2006                                                                  257
Recipe Title: Crème Caramel                                 Yield:
                                                            Usage:
                                                            Procedures:




                                                                    Custard




                                                                    Caramel



Set-up 20 four ounce foil cups on a sheet tray

Make the caramel using 2 pounds of sugar and water until wet sand

Once caramelized, pour into foil cups

Make the crème caramel recipe in recipe packets. NOTE-down scale the recipe to make 20

Once the caramel has set, pour in the custard mixture and bake in water bath until set




New England Culinary Institute, 2006                                                     258
Recipe Title: Eclairs                                       Yield:
                                                            Usage:
                                                            Procedures:



                                                            Éclair

                                                            Chocolate

                                                            Ganache




Thaw out éclairs

Using a number 6 tip, poke out two holes in the bottom, one on each side

Fill with pastry cream

Dip the top of the éclair in ganache

Strip with milk chocolate (the ganche needs to still be wet when stripping with the chocolate)




New England Culinary Institute, 2006                                                             259
Recipe Title: Fire Cracker 4th of July                         Yield:
                                                               Usage:
                                                               Procedures:



                                                     Star Garnishes


                                                     Ribbon Sponge-PVC Mold

                                                     Berries

                                                     Champagne Sabayon Mousse




                                                     Disc of Chiffon



Line PVC with parchment paper

Line with ribbon sponge approximately ½” deeper

Place disc of cake to base. Fill with mousse and fruit

Freeze. To finish pip whipped cream rosette on top

And garnish with stars




New England Culinary Institute, 2006                                            260
Recipe Title: Hazelnut Cream Ribbon Tower                  Yield:
                                                           Usage:
                                                           Procedures:



                                                          Chocolate Cigarettes

                                            Whipped Cream Rosette


                                            Ribbon Sponge

                                            Filled with Hazelnut mousse

                                            Disc chocolate chiffon to base




Line a PVC mold with ribbon sponge, place a disc of cake to base-pipe in hazelnut diplomat cream to
center, not quite filling. Freeze

To finish: Pipe rosette whipped cream to top, push in chocolate “organ-pip” decoration. Serve with
orange chutney




New England Culinary Institute, 2006                                                                 261
Recipe Title: Linzer Torte                                   Yield:
                                                             Usage:
                                                             Procedures:

             Raspberry Jam



                                                                                    Piped Linzer


       Linzer                     Piped Linzer

                                                                                    Raspberry Jam




A one time batch out of your recipe book makes 1 ½ sheet trays

Bear grease both sheet trays and place parchment down

Make linzer dough

Spread in mixture 1/3 of the way up the sheet trays and freeze

Then spread seeded raspberry jam over the dough so it is completely covered, refreeze

Using a number 6 plain piping tip, pipe parallel lines 1” apart (use a straight edge) and refreeze

Then come back and pipe parallel lines 1” apart diagonally




New England Culinary Institute, 2006                                                                 262
Recipe Title: Mocha Ribbon Sponge Tower                   Yield:
                                                          Usage:
                                                          Procedures:



                                                                  Ribbon Sponge


                                                          Chocolate Mousse




                                                          Chocolate Chiffon

Line inside of PVC pipes with parchment paper

Cut ribbon sponge so it is ½” above PVC pipes and place in pipe

Place cake at bottom

Fill with mousse using piping bag

NOTE: The mousse can be any flavor




New England Culinary Institute, 2006                                              263
Recipe Title: Mousse Domes                                   Yield:
                                                             Usage:
                                                             Procedures:



                                                                     Chocolate Spray or MFG

                                                                     Mousse




                      Cookie or Cake




Set up the black dome mold on a sheet tray with cups underneath each dome

Pipe mousse into the molds and fill with any desired texture (fruits, nuts, caramel etc)

Place cookie or cake cut to the size of the bottom on the bottom and freeze

Once frozen, remove from molds and finish by spraying the chocolate or glazing with MFG and striping
with chocolate




New England Culinary Institute, 2006                                                            264
Recipe Title: Mousse Towers                                 Yield:
                                                            Usage:
                                                            Procedures:



                                             Sweetened Whipped Cream
                                             Tempered Chocolate


                                             Chocolate Mousse




                                                            Chocolate Cake




Cut chocolate cake to fit inside the molds and place inside the mold

Fill with mousse (using a piping bag)

Freeze

Once un-molded, cut many strips of parchment paper that are ½” higher than the mold

Using a paper piping bag pipe across the paper and wrap around the mousse tower

Once the chocolate is set remove the paper

Using a number 6 star tip, pipe a whipped cream rosette on top.

Note: The mousse can be any flavor and may contain a filling such as cherries, nuts, etc.




New England Culinary Institute, 2006                                                        265
Recipe Title: Opera                                           Yield:
                                                              Usage:
                                                              Procedures:

               Coffee Roulade
                      Ganache




                                                                   Coffee Buttercream




                   Chocolate Roll



Leave chocolate roll in sheet pan and add a layer of coffee buttercream to it
Then add one coffee roulade and top with a thin layer of ganache
Once the ganache has set, add a layer of coffee buttercream
Then add a sheet of coffee roulade
Place a sheet of parchment paper on top of the roulade and place in walk-in with five sheet trays on top.
Leave over night
Remove five sheet trays and parchment
Get help and flip onto a cutting board
Frost with coffee buttercream
Cut into 2” strips and wrap and freeze two together




New England Culinary Institute, 2006                                                                  266
Recipe Title: Othello                                      Yield:
                                                           Usage:
                                                           Procedures:

              Ganache

                                                    Othello

                                                    Chocolate Mousse


                                                    Othello


              Raspberry Jam


For 20 Othello’s you will need to make 40 (20 tops and 20 bottoms)

Place 20 of them upside down

Pipe raspberry jam in the center of each one

Pipe chocolate mousse around the jam

Dip the top pieces (the other 20 Othello’s) in ganache and place on top of the mousse




New England Culinary Institute, 2006                                                    267
Recipe Title: Panna Cotta                                   Yield:
                                                            Usage:
                                                            Procedures:




                                             Whipped Cream



                                                     Panna Cotta




Milk 30 oz (1lb 14oz)
Heavy Cream 30 oz (1lb 14 oz)
Sugar 12 oz
Gelatin 9 sheets
Vanilla Extract 1 Tbsp

Heat milk, cream, and sugar until the sugar is dissolved. Infuse with vanilla bean/lemon zest at this
point

Soften the gelatin in cold water

Add to the hot milk mixture

Add vanilla if desired/needed

Pour into aluminum cups

Chill to set

Garnish




New England Culinary Institute, 2006                                                                    268
Recipe Title: PVC-Roll Dessert                             Yield:
                                                           Usage:
                                                           Procedures:

                             PVC Mold


Roulade (flexible cake)




Mousse



                  Fruit or nut texture



Line PVC molds with strips of roulade cake.

Take care not to cut too large.

Pipe mousse to start to center, add texture and continue to add more mousse

Do not overfill

Place thin strip of roulade to top surface.

Freeze




New England Culinary Institute, 2006                                          269
Recipe Title: Rice-Jaconde                                  Yield:
                                                            Usage:
                                                            Procedures:




                                               Cooked Arborio rice
                                               Warm pastry cream
                                               Fruit or zest




Cook Arborio rice in milk and water mixture until soft, but not too “sticky”.

While warm, add pastry cream and whipped cream to lighten

Add fruit when placing cups

Decorate top with additional fruit and cream




New England Culinary Institute, 2006                                            270
Recipe Title: Sherry Truffle Tulip Cup                        Yield:
                                                              Usage:
                                                              Procedures:




                                                 Chocolate Cigarette
                                                 Toasted Almonds
                                                 Whipped Cream Rosette Garnish



                                                 Mixed Seasonal Berries
                                                 Pastry Cream


                                                 Yellow Cake Soaked in Sherry

                                                 Chocolate Tulip




Using tempered chocolate cup

Place disc of cake to base and soak in sherry syrup

Place inside a layer of pastry cream and fruit

Pipe rosette of cream to top and garnish with toasted almonds, chocolate and fruit.




New England Culinary Institute, 2006                                                  271
Recipe Title: Stuffed Éclairs and Paris Brest                  Yield:
                                                               Usage:
                                                               Procedures:

                Powdered Sugar
                            Whipped Cream




                        Mousse         Éclair                  Strawberries




Thaw éclairs

Slice the top off of the éclair

Fill with desired filling (mousse, pastry cream, etc) and desired texture (fruit, nuts, etc) if any and the
top with another filling

Dip the top of the éclair in ganache and garnish (chocolate strips, nuts, etc)

Place the top on the éclair at an angle so the fillings can be seen




New England Culinary Institute, 2006                                                                      272
Recipe Title: Triple Chocolate Mousse Cake   Yield:
                                             Usage:
                                             Procedures:




                                                   Punched Chocolate Chiffon


                                                   Semi-Sweet Chocolate



                                                   White Chocolate



                                                   Milk Chocolate




New England Culinary Institute, 2006                                           273
Recipe Title: Tuxedo Terrine                            Yield:
                                                        Usage:
                                                        Procedures:


                       Fruit Garnish

                                            Rosette

                                                        Dark Chocolate Mousse



                                                        Small Ring Mold


                                                        White Chocolate Mousse


                                                        Punched Cake Layer (2/8”)


½ Fill punched ring mold with white chocolate mousse.

Allow to set and repeat with dark chocolate mousse

Freeze

To finish: un mold and place in gold disc

Pipe top with rosette #5 star.

Garnish with fruit

To Serve- Fruit Compote




New England Culinary Institute, 2006                                                274
Recipe Title: UFO                                            Yield:
                                                             Usage:
                                                             Procedures:




                              Chocolate Mousse
                                                                     MFG


                                                                                   Peanuts


 Chocolate Shell

                                                                     Peanut Butter
                                                                     Carrot Cake Filling

                                      Caramel


Make 3 cups carrot cake filling and add 1 cup of smooth peanut butter using a paddle beat until smooth

Cover the bottom of the cup with caramel

Pipe in the peanut butter filling making sure not to go above the top of the cup

Pipe chocolate mousse for desserts over the peanut butter filling in a spiral going from the outside in.

Freeze the dessert

Wearing gloves, dip in MFG then place toasted chopped peanuts at the edge of the cup.

Note: it is best if one person dips the cups and another places the nuts around the edge.




New England Culinary Institute, 2006                                                                       275
                                                BAKER’ SCALE

This is the best type of scale or measuring device to use, for it will insure accuracy. The Baker’s Scale is a twin
platform scale. On the platform to the left is placed a metal scoop in which the ingredient to be weighed is
placed. On the platform to the right is placed a special weight equal to the weight of the scoop. This special
weight is called a “balance.” A beam that is graduated in 1/4 ounces runs horizontally across the front of the
scale. The beam has a weight attached to it that is moveable. This weight is placed on the number of ounces you
wish to weigh. The beam is graduated in 1/4 ounces up to 1 pound (16 oz). If a larger amount is to be weighed,
additional metal weights of 1, 2, and 4 pounds are provided.

When using the baker’s scale, always balance the scale before setting the weights for a given amount. To weigh 8
ounces of egg yolks, for example, you would place a container large enough to hold the egg yolks on the left
platform of the twin platform scale and balance the scale. When the scale is balanced, move the weight on the
beam an additional 8 ounces from the position the weight was after balancing the container to hold the yolks.
Now add the egg yolks until the scale balances again.

Another example, if you wish to weigh 10 3/4 ounces of flour, place the scoop on the left platform and the special
weight, (the balance), on the right platform. This will bring the two platforms to a complete balance. The weight
on the scaling beam is placed on 10 3/4 ounces.

Flour is placed in the scoop until the two platforms balance a second time.

The baker’s scale can be used to weigh up to 10 pounds at one time. The student is expected to weigh all his/her
ingredients on this scale. The ingredients in most commercial formulas are given in weights for accuracy.
Mastering the use of this scale is not as complex as it may initially seem. Once you have
learned the various parts so that directions make sense, weighing will become automatic.
Using a scale is not only a simple matter, but a practical one for cost control. Its purpose is to
weigh dry ingredients, batters, doughs, etc.




                                        Learning Measurement Conversions

If you can memorize these four conversions, you will be able to find the answer to almost any
conversion questions:
                                    3 tsp. = 1 T
                                    2 T = 1 oz
                                    8 oz = 1 cup
                                    16 oz = 1 pound




New England Culinary Institute, 2006                                                                           276
Additional tools:
1. Your sanitation card lists the most common measurement conversions



2. Some people find it helpful to associate measurements with items found in the kitchen. The dairy
   containers pictured below, double in size as you move
   from left to right.

1/2 pt. Heavy Cream      Pt. of Half and Half Quart of Buttermilk 1/2 Gal Milk Gallon of Milk
        or School milk




1 cup                1 pint              1 quart             1 half gallon        1 gallon
8 oz                 2 cups              2 pints             2 quarts             2 half gallons
                     16 oz               4 cups              4 pints              4 quarts
                                         32 oz               8 cups               8 pints
                                                             64 oz                16 cups
                                                                                  128 oz




LIQUID VS. DRY
VOLUME VS. WEIGHT

If one had a cup of water and poured it onto a scale to weigh it, the water would weigh eight ounces.

If one had a cup of flour and poured it onto a scale to weigh it, it would weigh
4 - 4.75 ounces, depending on how it was measured (sifted or not, scooped and leveled, spooned in and leveled
etc.)

Any liquid that is similar to water (e.g. milk, cream, butter, eggs, flavorings, alcohol) can be measured by both a
volume measure (a measuring cup) and by a weight measure (a scale).

Dry ingredients may only be measured by their weight unless the recipe calls for the flour to be measured in cups.

It is important to remember that in any case, the dry ingredients should be measured according to the directions
given in the recipe. If the recipe calls for cups, use cup measurements. If it calls for pounds or ounces, use a
scale.




New England Culinary Institute, 2006                                                                            277
EXAMPLE
A recipe calls for 2 # of water.
One could weigh 2 # of water on a scale or one could simply measure out 4 cups (1 quart or 2 pints)

A recipe calls for 1 cup of butter.
One could press butter into a cup measure or one could simply weigh out 8 ounces of butter.

A recipe calls for 1 # of flour.
The flour must be weighed on a scale.

A recipe calls for 1 cup of flour.
The flour must be measured out in a measuring cup.

Exercise:
How would you measure these items in this recipe?

½#     flour                      _____________________________________
½c     butter                     _____________________________________
4 oz   cheese                     _____________________________________
1 med onion, diced                ____________________________________
32 oz milk                        _____________________________________
½ oz dry mustard                  _____________________________________
½ oz Worcestershire sauce         __________________________________


EQUIVALENCY CHART

DEFINITION:

teaspoon        =       tsp.      =     t
tablespoon      =       Tbsp.     =     T
ounce           =       oz
cup             =       C
pint            =       pt
quart           =       qt
gallon          =       gal
pound           =       lb.       =     #

LIQUID MEASURE:

3 tsp.          =       1T              =       ½ ounce
2 tbsp.         =       1/8 cup         =       1 ounce
4 tbsp.         =       ¼ cup           =       2 ounces
8 tbsp.         =       ½ cup           =       4 ounces
16 tbsp.        =       1 cup           =       8 ounces




New England Culinary Institute, 2006                                                                  278
1cup          =        8 ounces
2 cups        =       16 ounces       =    1 pint =     1 pound
4 cups        =       32 ounces       =    2 pints =    1 quart
16 cups       =       128 ounces      =    4 quarts =   1 gallon

1 # 10 Can    = 6 lb. 10 oz. (average) =   13 Cups

A PINT IS A POUND THE WHOLE WORLD ROUND!

DRY MEASURE:
16 ounces =           1 pound
8 ounces  =           ½ pound
4 ounces  =           ¼ pound




New England Culinary Institute, 2006                               279
METRIC EQUIVALENTS

Note: The general rule for measuring ingredients in metric amounts is to use metric measuring equipment (most
scales and measuring cups are marked in both systems). For those times when it is necessary to convert between
the metric and American systems, the following approximate equivalents can be used. Exact conversions are
available in tables in On Cooking and Food Lover's Companion.

28 grams        =      1 ounce
450 grams       =      1 pound
1 kilo gram     =      2.2 # (this is NOT 2# 2 oz)

5 ml            =      1 tsp.
240 ml          =      1 cup
960 ml          =      1 quart

0* C            =      32* F
81* C           =      180*F
100*C           =      212*F

To convert FROM Fahrenheit TO Celsius: Subtract 32, then multiply by .555




♦ Ounce to Decimal Equivalents


1 oz. = .06 #                                          9 oz. = .56 #

2 oz. = .12 #                                          10 oz. = .62 #

3 oz. = .18 #                                          11 oz. = .68 #

4 oz. = .25 #                                          12 oz. = .75 #

5 oz. = .31 #                                          13 oz. = .81 #

6 oz. = .37 #                                          14 oz. = .87 #

7 oz. = .43 #                                          15 oz. = .93 #

8 oz. = .50 #                                          16 oz. = 1.00 #




New England Culinary Institute, 2006                                                                       280
A Method for doing Baker's Percentages with straight dough’s


Step 1. Figure out the percentages if not already known by dividing each of the ingredients by the flour
weight. For Example : 0.4 lb. salt called for in the recipe, 20 lb. of flour called for in the recipe. Divide
0.4 by 20 to get 0.02 or 2 %. Repeat with all ingredients.

Step 2. Make a chart with the percentages on one side and weights on the other. The desired yield goes
in the weight column under total.

Baguette Dough

Flour          100 %
Water          67%
Yeast          2.5%
Salt           2.0%
Total                          53 lbs.

Step 3. Add up the percentages

Flour          100 %
Water          67%
Yeast          2.5%
Salt           2.0%
Total          171.5%          53 lbs.

Step 4. Cross Multiply the percentage by the desired yield and divide by the total %. For Example to
find the new flour weight, we multiply 100 X 53 lbs. then divide by 171.5 and we get 30.9 lbs.

Flour          100 %           30.9 lbs.
Water          67%
Yeast          2.5%
Salt           2.0%
Total          171.5%          53 lbs.




New England Culinary Institute, 2006                                                                     281
Step 5. To find the other weights you have two ways you can go.
Either repeat step 4 for all of the ingredients. For Example 67 X 53 divided by 171.5 gives you 20.7 lbs
for the new water weight.
        Or you can just take the percentage and multiply it by the new flour weight for each ingredient.
For Example 67% X 30.9 lbs gives you 20.7 lbs.
You should end up with the same answer using either method.

Flour          100 %          30.9 lbs.
Water          67%            20.7 lbs.
Yeast          2.5%           .7725 lbs.
Salt           2.0%           0.618 lbs.
Total          171.5%         53 lbs.

Recipes with more than one flour

AP flour       65%
Rye            35%
Water          65%
Salt           2%
Yeast          2%
                              20 lbs.

Total Flour = 65% + 35% = 100%

Steps:
   1. Find each flour weight using cross multiplication.
   2. Add them together to find the total flour weight, then use the percentage times the total flour
       weight to get each ingredient's weight.
   3. Or use the cross multiplication method to find the weight for all ingredients.




New England Culinary Institute, 2006                                                                    282
                              Advanced Baking Percentages
For a preferment or sourdough from the top down. Use this method when you know what amount of
flour you want to ferment ahead of time.

Problem:      Find the preferment mix and final mix of the dough.
              We want 50 lb. of dough.
              We make our baguette with 67% hydration, and an 8-hour poolish of 25 % of the total
              flour weight. We use 1.5 % total yeast.

Step 1: Write down what we already know about the total dough

Total Dough
Flour                         100 %
Water                         67%
Salt                          2%
Yeast                         1.5%
Preferment                    ----------                    -----------
Total                                                       50 lb.

Step 2: Add up the percent column and cross multiply to find values for the weight column.

Total Dough
Flour                         100 %                         29.33
Water                         67%                           19.65
Salt                          2%                            0.59
Yeast                         1.5%                          0.44
Preferment                    ----------                    -----------
Total                         170.5                         50 lb.

Step 3: Now we work on the preferment values. We know the flour and water percentages for Poolish
because we are good students. We look up the amount of yeast in an 8 hour preferment using the chart in
Pro-Baking. Also total the percent column.

Preferment Mix
Flour                         100%
Water                         100%
Yeast                         1%
Total                         201%




New England Culinary Institute, 2006                                                              283
Step 4: We want 25% of the total flour weight to be in the poolish. (From the original problem.) So
multiply the weight of the flour needed in the total recipe and plug that into the Preferment flour value.
(25% X 29.33 = 7.33). Solve for the other weight values now that you know the flour weight.

Preferment Mix
Flour                          100%                            7.33
Water                          100%                            7.33
Yeast                          1%                              0.07
Total                          201%                            14.73

Step 5: Figuring out the final mix. Subtract what is already in the poolish from the amount that you need
for the total recipe to find the Final Mix amounts.
For example Flour = 29.33 – 7.33 = 22.0

Final Mix :
Flour                                                          22.0
Water                                                          12.32
Salt                                                           0.59
Yeast                                                          0.37
Preferment                                                     14.73
Total                                                          50.01

Step 6: Now finish out the Bakers percentages so that everything is neat and tidy, and you don’t have to
go through this again the next time you want to change the recipe.

Final Mix :
Flour                          100%                            22.0
Water                          56%                             12.32
Salt                           2.68%                           0.59
Yeast                          1.68%                           0.37
Preferment                     67%                             14.73
Total                          227.36%                         50.01




New England Culinary Institute, 2006                                                                    284
For a preferment or sourdough from the bottom up. Use this method when you know how much
sourdough you want to put in the final mix.

Problem:       Find the elaboration schedule and final mix of the dough.
               We want 50 lb. of dough.
               Our sour culture is fed 3 X a day with 100% Flour, 70 % Water and 20% sour culture.
               The final mix has 40 % sour levain in it.
               The total hydration is 65%.
               We have to put 0.2 % yeast in the final mix so that we are on schedule for the bake.


Step 1: Write down what we already know about the total dough

Total Dough
Flour                          100 %
Water                          65%
Salt                           2.0%
Yeast                          .2%
Preferment                     ----------                      -----------
Total                          167.2%                          50 lb.

Step 2: Figure out the total dough weights using cross multiplication. You will use these to double
check yourself later.

Total Dough
Flour                          100 %                           29.9 lb.
Water                          65%                             19.44 lb.
Salt                           2.0%                            0.60 lb.
Yeast                          0.2%                            0.006 lb.
Preferment                     ----------                      -----------
Total                          167.2%                          50 lb.

Step 3: Begin working with the feeding information. For Math purposes we ignore the amount of
starter that is put into the feeding because in theory it is made up of the same percentage hydration as the
feeding. In the given information we know we need 40 % starter in the final mix. So we solve for how
much of that 40 % is water and how much is flour. Put 40 units in the total space.

Feeding Mix
Flour                          100%
Water                          70%
Total                          170%                            40 units.




New England Culinary Institute, 2006                                                                    285
Step 4: Using Cross multiplication solve for the column.

Feeding Mix
Flour                          100%                            23.53 units
Water                          70%                             16.47 units
Total                          170%                            40 units.

Step 5: Find the total amount of flour in the mix. Some of it is the Flour (100%) , some of it lives in the
levain (23.53 units.) Add the two together to find the total amount of flour in the final mix. Flour in the
Final dough mix = 100 + 23.53 = 123.53

Step 6: Find the final water percentage. We wanted a 65% hydration. 65% X 123.54 units = 80.30
units. Then subtract the amount of water that was in the starter.
Water in the final dough mix= 80.30-16.47 = 63.83 %

Step 7: Find the salt percentage by multiplying percentage we want (2.0%) by the amount of flour in the
final dough mix. 2.0% X 123.53 = 2.47

Step 8: Repeat step 7 for the yeast. 0.2% X 123.53 = 0.25%

Step 9: Put all this information in the Final Mix Chart. Add up the percentage column

Final Mix Dough
Flour                          100 %
Water                          63.8%
Salt                           2.47%
Yeast                          0.25%
Preferment                     40%
Total                          206.52 %                        50 lb.

Step 10: Figure out the weights needed by using the cross multiplication method. Your answers for
yeast and salt should match the total dough above.

Final Mix Dough
Flour                          100 %                           24.2 lb.
Water                          63.8%                           15.45 lb.
Salt                           2.47%                           0.60 lb.
Yeast                          0.25%                           0.06 lb.
Preferment                     40%                             9.68 lb
Total                          206.52 %                        50 lb.




New England Culinary Institute, 2006                                                                   286
Step 11: Figure out the feeding schedule to the point that you have enough starter on hand to build it.
The desired yield for the feeding # 3 is the amount that you want to put in the dough. The desired yield
for feeding #2 is the amount that you want to put in feeding #3.

Feed # 3
Flour                         100                            5.09 lb.
Water                         70                             3.56 lb.
Starter                       20                             1.01 lb.
Total                         190                            9.68 lb.

Feed # 2
Flour                         100                            0.53 lb.
Water                         70                             0.37 lb.
Starter                       20                             0.11 lb.
Total                         190                            1.01 lb.

Feed # 1
Flour                         100
Water                         70
Starter                       20
Total                         190                            0.11 lb.




New England Culinary Institute, 2006                                                                 287
WHAT IS THE CALCULATED WATER TEMPERATURE?

There are four factors which determine the final temperature of a fermenting dough. The temperature of the
kitchen, the flour, the water or liquids, and the friction created in mixing. The optimum temperature for a dough
is 78 F. For the most part, the baker does not have accurate temperature control over the kitchen or the flour, and
the dough friction is controlled by gluten development needed in a recipe. Therefore, the single controlling factor
is the water or liquids.

There is a simple formula for calculating the water temperatures that will achieve a proper dough temperature.

Measuring the temperature of the kitchen is as easy as an Indoor/Outdoor thermometer.

For the flour, the baker can use an instant-read pocket thermometer plunged into the center.

To calculate the friction, the average mixer increases the temperature of a dough one degree for every minute of
mixing.

The formula is:

                  Temperature of flour at __________degrees

                  Temperature of kitchen at __________degrees

                  Temperature of friction at __________ degrees.

                                 plus

                  Temperature of water at __________ degrees

                                 equals          240F




New England Culinary Institute, 2006                                                                           288
Recipe Costing: Cost per unit, Total Recipe Cost, Cost per Portion

Since food service operations purchase many of their ingredients in bulk quantities, it is often necessary
to determine an accurate unit cost in order to accurately cost a recipe. Flour is purchased in 25, 50 and
100 lb. Bags, but it is often used in units of lbs. or ounces. Eggs can be purchased by the dozen or by
the case. Baking Powder is shipped 4 - 10 lb. tubs to the case. Produce can be purchased by the flat, or
by the case, etc.

To determine the Unit Cost, divide the As Purchased Cost by the number of units

         a. One dozen eggs costs $.95
         b. To find the cost per egg: divide the cost per dozen eggs by the number of eggs in a dozen $.95 /
            12 eggs = $ 0.079
            Or when rounded to the nearest cent : $0.08 per egg.
         c. A 50 lb. bag of bread flour costs $10.82 per bag.
            $ 10.82 / 50 lbs. = $0.2164
            Or when rounded to the nearest cent : $0.22 per pound.

Steps:
         a.   As Purchased Cost: Use Baking Specific Price List Handout
         b.   To get Unit Cost: Divide As Purchased Cost by number of units purchased.
         c.   Recipe Cost for each ingredient: Multiply amount times cost per unit.
         d.   When necessary, convert to the same unit of measurement: 1 gal. = 128 oz.
         e.   Total Recipe Cost: Add recipe cost for each ingredient.
         f.   Cost per Portion: Divide total recipe cost by number of portions.

Example: Campagna

         Amount           Ingredient       As Purchased       Unit Cost       Recipe Cost
                                           Cost
         15 lbs.          Bread Flour      $10.82 ÷ 50 lbs.   $0.22 per lb.   $3.30
         9 lbs.           Water
         2 oz.            Yeast            $19.04 ÷ 25 lbs.   $0.76 per lb.   $0.10
         4 3/4 oz.        Salt             $15.65 ÷ 50 lbs.   $0.31 per lb.   $0.09
         4 3/4 oz.        Rye Meal         $22.14 ÷ 50 lbs.   $0.44 per lb.   $0.13

                                                              Total Recipe    $3.62
                                                              Cost:
                                                              Yield: 18
                                                              1 lb. 6 oz.
                                                              Loaves
                                                              Cost per        $0.20
                                                              portion:




New England Culinary Institute, 2006                                                                   289
1. Lean Dough

       Amount               Ingredient        As Purchased   Unit Cost        Recipe Cost
                                              Cost
       3 quarts             Water
       4 3/4 oz.            Fresh Yeast
       11 lb. 8 oz.         Bread Flour
       3 oz.                Salt
       3 oz.                S-500

                                                             Total Recipe
                                                             Cost:
                                                             Yield: 30
                                                             9 oz. Country
                                                             Loaves
                                                             Cost per
                                                             portion:


2. Chocolate Chip Cookies

        Amount              Ingredient        As Purchased   Unit cost        Recipe Cost
                                              Cost
        1 lb. 12 oz.        Butter
        1 lb. 12 oz.        A.P. Shortening
        2 lb. 8 oz.         Sugar
        1 lb. 14 oz.        Brown Sugar
        1 oz.               Sea Salt
        1 1/8 oz.           Baking Soda
        1 lb. 6 oz.         Eggs
        1 1/4 oz.           Vanilla
        4 lb. 12 oz.        A.P. Flour
        5 lb.               Chocolate Chips

                                                             Total Recipe
                                                             Cost:
                                                             Yield: 78
                                                             portions (#12
                                                             scoop)
                                                             Cost per
                                                             portion:


Questions:

   1. How do you find the cost for the eggs given that you know the cost per dozen?

   2. If the amount for the baking soda were written in Tablespoons, how would you calculate the cost?

   3. If you were not told how many portions the Chocolate Chip Recipe makes, but you know a #12 scoop
      measures 2 3/4 oz. portions, how would you determine the number of portions in a batch?



New England Culinary Institute, 2006                                                                     290
                                              Rolling-In Procedure
                                         For Danish and Croissant Dough

1. Mix dough very briefly(done by mixer station). Spread dough on a plastic-wrapped sheet pan(done by
    laminator toward the end of production). Cover with plastic. Chill for 2 hours until dough has same
    consistency as chilled butter or freeze.

2. Using a dough hook(or by hand if soft), cream butter with flour until smooth and without lumps. Spread on
    parchment into a 16" x 12" rectangle. Chill till firm yet pliable.

3. Place dough on floured bench. Roll dough to 17”x 25”. Place butter on left half of dough. Fold remaining
    dough over top of butter. Press firmly together by hand.

4. "Butter in" (not counted as a fold). Flour and roll the dough. Roll to 22" width.

5. Place dough on floured sheeter; fold line along edge of sheeter. Roll from #30 to #10, one step at a time.

6. Fold in thirds. Use rolling pin to flatten a little. The first fold is complete.

7. Rotate dough one-quarter turn. Roll to 22" width. Flour and roll from #30 to #10. Fold in thirds. Flatten a
    little and imprint with 2 fingers. The second fold is complete.

8. Place dough on floured sheet pan and allow it to relax in the walk-in.

9. Place dough on floured sheeter. Roll to 22" width. Fold line along edge of sheeter. Flour and roll from #30
    to #10. Fold in thirds. Rotate dough one-quarter turn. Roll from #30 to #25. Cut exactly in half. Wrap.
    Label with type of dough, date, and your "mark". Place in freezer, but not on top of anything unfrozen.

10. Thawed dough will be rolled down to #4 or 5 before being cut for croissants or pastries.

11. If hand rolling your lamination, roll dough down to 48" x 20" each time before folding. Twenty minutes rest
    between each fold is necessary.




New England Culinary Institute, 2006                                                                            291
                                          BRAIDING SEQUENCE
The following are braiding sequences using different numbers of strands. Always remember that braid numbers
are 1 through the number of strands you have. When you move a strand, the strands are automatically re-number
from left to right.

3-STRAND BRAID:                                4-STRAND BRAID:
1 over 2                                       2 over 3
3 over 2                                       4 over 2
1 over 2                                       1 over 3
3 over 2                                       repeat…
repeat…

5-STRAND BRAID:                                6-STRAND BRAID
2 over 3                                       6 over 1, first time only, then:
5 over 2                                       2 over 6
1 over 3                                       1 over 3
repeat…                                        5 over 1
                                               6 over 4
7-STRAND BRAID:                                repeat…
1 over 4 to the right
7 over 4 to the left
repeat…                                        8-STRAND BRAID
                                               8 under 7, over 1, first time only then:
                                               2 under 3, over 8
                                               1 over 4
                                               7 under 6 over 1
                                               8 over 5
                                               repeat…




New England Culinary Institute, 2006                                                                      292
                                             What is …”S-500” ?


1. What does S-500 do for the bread?
   - it produces a “no-time” dough.
   - it gives dough tolerance by strengthening and protecting the gluten in the event of over-mixing and over-
     proofing.
   - it ensures the yeast has enough to feast on and crusts brown nicely because it contains dextrose.
   - it gives the final product greater volume.
   - it increases shelf-life of the final product by emulsifying water and fats, which improves moisture
     retention, thus preventing staling.

2. What is in S-500?
   - Wheat flour
   - Diacetyl tartaric acid ester of mono and di-glycerides: an emulsifier from vegetable fats. It helps
     combines the fats and water in a dough, lubricating the gluten strands which strengthens them, thus
     preventing staling.
   - Soya oil.
   - Dextrose: feeds the yeast and produces a golden crust by caramelizing in the oven.
   - Ascorbic acid: known as vitamin C. It is a slow oxidizing agent.
   - Fungal amylase: an enzyme. IT is an organic substance made in the laboratory. Acts a catalyst.
   - L-cysteine hydrochloride: an amino acid. Originally derived from horse hooves, it is now made in the
     laboratory. It is a reducing agent and increases stretchability.
   - Azodicarbonamide (ADA): a fast-oxidizing agent.




New England Culinary Institute, 2006                                                                       293
                                    BAKING AND PASTRY TERMS


Almond Paste:        Almonds and simple syrup or sugar grounds to a paste (approximately 50/50 sugar to
                     almonds). See label.

Apricot Glaze:       An apricot syrup that is brushed on pastries to seal and improve appearance.

Baking Ammonia:      Ammonium bicarbonate and carbonate, activated by heat and moisture; must be cooked
                     through; dissolved completely

Baking powder:       A chemical leavening agent containing bicarbonate of soda, acid, and cornstarch.

Batter:              A mixture of liquids and flour that can be leavened or unleavened.

Bench rest:          The period allowed between cutting and molding dough. Sometimes referred to as
                     intermediate proof.

Benzoate of soda:    A preservative.

Bran:                The outer coating of the wheat berry, mostly fiber in content.

Bran flour:          20% bran, all the germ and all the endosperm left in the flout.

Bread flour:         High-gluten flour from spring wheat; free from bran and germ.

Brioche:             A rich sponge dough with the addition of a large proportion of butter.

Butter cream:        Combination of pasteurized eggs or while and butter whipped on high speed. Italian,
                     French, or American.

Buttermilk:          Milk left at 75 where it increases in lactic acid; the solids and whey separate.

Cake flour:          a low protein bleached flour taken from soft winter wheat.

Carbon dioxide:      Gas formed during periods of fermentation due to the action of yeast or chemical
                     leaveners, baking powder, and/or baking soda.

Chiffon method:      To leaven a batter with stiffly whipped egg whites. Mixture may contain baking powder.

Coagulation:         The firming of proteins due to heat or chemical properties.

Condensed milk:      Milk that has moisture evaporated and 40% to 50% sugars is added.

Corn starch:         One of the most easily digested starch foods; cooks transparently; should always be
                     dissolved in cold water before adding to hot.

Corn Syrup:          An invert sugar, not as sweet as cane sugar.

Cream of Tartar:     Made from tartar deposits from fermented grape juice; used as an acid in the preparation
                     of commercial baking powder.

New England Culinary Institute, 2006                                                                       294
Croissant:              A laminated lean-type dough.

Dessert syrup:          1 to 1 simple syrup which is mixed with 50% water and flavored to taste

Docking:                To perforate a dough with holes to release some of the gases in the cooking process; e.g.,
                        puff pastry.

Dough cutter:           A wide rectangular metal blade, mounted with a wooden handle; used for scraping meat
                        blocks and cutting dough’s. Sometimes referred to as a bench scraper.

Evaporated milk:        Milk heated to evaporate some moisture and then homogenized.

Fermentation:           Yeast converting starch and sugars to CO2 and alcohol (used to leaven breads).

Feuilletage:            Puff pastry.

Folding (to fold in):   The use of the hand when combing two or more mixtures without the loss of air.

Fondant:                Sugar cooked to soft ball stage 240F, cooled to 110F and folded until partially re-
                        crystallized

Gelatinization:         The firming and setting of starch molecules due to heat.

Gluten:                 The substance formed when liquid is added to the protein in flour (glutenen and glianden)

Hi-ratio shortening:    Vegetable shortening with monoglycerides and diglycerides added to improve
                        emulsifying properties.

Homogenized:            Forced through tiny holes to break up fat at high pressure and substance will not separate;
                        e.g., milk
Icing comb:             A flat, triangular blade with grooved edges used to create grooved surfaces on icings,
                        creams, and frostings.

Invert sugar:           A combination of sucrose or glucose and levulose. A sugar that resists crystallization.

Italian meringue:       A stiff meringue made from adding soft ball sugar syrup to whipping egg whites.

Lean dough:             A yeast dough that contains little or no sugar or fat.

Leavening:              A physical, chemical or biological method of creating air pockets in a dough or batter.

Meringue:               A mixture of egg whites and sugar whipped to peaks. Italian, common, and Swiss.

Milk powder:            Heating milk to evaporate most of the moisture by spreading in heated rollers or spraying
                        into a heated chamber.

Old dough:              Overly-fermented dough. High in alcohol and CO2; yeasts are dying.

Pasteurized:            Liquid heat – or acid-treated to kill harmful bacteria (process used in milk and dairy
                        products)

New England Culinary Institute, 2006                                                                             295
Puff pastry:           A laminated unleavened dough used to make Napoleon’s, Ste. Honore, etc.

S-500:                 Malt, dehydrated sponge dough and milk enzymes to speed and sustain fermentation.

Shortening:            Hydrogenated fats used to replace butter.

Simple syrup:          1 to 1 ration of sugar and water brought to a boil.

Sourdough:             Bread or starter made from natural yeast fermenting in flour and liquid.

Sponge:                A combination of liquid, yeast, and flour to form a loose dough which is used as a base
                       from producing bread.

Streusel:              A topping of butter, sugar, flour, and shortening, blended together.

Thermal death point: Refers to the temperature when yeast is no longer active; dies at 138F

Tunneling:             Long, irregular holes that form in a batter as a result of overmixing.

Yeast:                 A microscopic plant, used to aerate breads and pastries.

Young dough:           A yeast-raised dough in which the gluten has not properly developed; underfermented.

Zest:                  Outer skins of citrus fruits.




New England Culinary Institute, 2006                                                                        296
Terms:
AP (As Purchased):      The condition or cost of an item as it as it is purchased or received from the supplier.

AP Weight:              As Purchased Weight - the weight of an item as it comes in the door, before trimming
                        and/or cooking.

EP Weight:           Edible Portion Weight - the weight of food after cooking and/or trimming

AP Cost:             Cost of food before cooking and/or trimming or the cost of food items before being divided
                                into smaller units. (i.e. a Case of butter vs. a single pound).

Unit Cost:           Cost paid for one of those specified units.


FC%:                 Food Cost Percent - ratio of money spent on food as compared to food sales.

Menu Price:             The price charged on a menu.

Percent:                The amount out of each hundred. Thirty percent would mean 30 out of 100. Percent is
                        determined by dividing the number that is the part, by the number that is the whole.
                        (Usually the smaller number divided by the larger number.) If a restaurant is running a
                        30% food cost, out of every $100 in food sales, $30 is spent on food.

Recipe Yield:           Total amount that a recipe will make in either portions or weight. NOT TO BE
                        CONFUSED WITH:

Yield %:        The percentage of a purchased product that is edible/useable.




New England Culinary Institute, 2006                                                                               297
List of Recommended Books – B & P Dept. Chefs


The Village Baker, Joe Ortiz
The Bread Baker's Apprentice - Peter Reinhart
Crust and Crumb, Peter Reinhart
Bread by Jeffrey Hamelman
Artisan Bread Across America – Maggie Gleiser (recipes generally don’t work, but it’s a good
read)
Six Thousand Years of Bread – H.E. Jacob
Special and Decorative Breads – Roland Bilheux
Special and Decorative Breads – Alain Couet, Eric Kayser
How Baking Works – Paul Figioni
Understanding Baking - Joseph Amendola
The Baker’s Manual, Joseph Amendola
The Professional French Pastry Series, Bilheux and Escoffier
The Professional French Bread Series, Bilheux and Escoffier
On Food And Cooking, Harold McGee
             Pg. 226-249, 273-326, 367-425
Becoming a Pastry Chef - Andrew McLaughlin
Candy Freak by Steve Almond
Grand Finales: The Art of the Plated Dessert –Tish Boyle, Timothy Moriarty
Grand Finales: A Neoclassic View of Plated Desserts–Tish Boyle, Timothy Moriarty
Grand Finales: A Modernist View of Plated Desserts–Tish Boyle, Timothy Moriarty
Creative Compositions by Andreas Heil
Petits Gateaux by Ecole Lenote
Any Books by Pierre Herme

On Food and Cooking – Harold McGee
Physiology of Taste – Jean Anthelme Brillat- Savarin
Salt: A World History – Mark Kurlansky
Guns, Germs, and Steel : The Fates of Human Societies by Jared Diamond
The Complete Technique – Jacques Pepin
Fast Food Nation – Eric Schlosser


Bread Baker’s Guild of America: bbgh.com

Retailers Baking Association- www.rbanet.com




New England Culinary Institute, 2006                                                      298
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New England Culinary Institute, 2006                                 302

				
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