BAKE 256: INTRO TO PASTRY

RECIPE NAME

Short Dough Cookies

Piped Shortbread Cookies

Langue de Chat

Shortbread Cookies

Choux Paste

Craquelin

Hazelnut Pastry Cream

Chocolate Mousse

Oatmeal Cookies

Chocolate Chip Cookies

Dark Chocolate Ganache

Royal Icing

Almond Biscotti

Diamond Coookies
Choux Past Choc. Garnish

Finishing Choux products

Almond Macaroon

Éclair Paste

Coffee Pastry cream

Coffee Fondant

Chocolate Brownies

Brittany Shortbreads
 Short Dough cookies
Recipe index No of Pieces Req. Individual Product Weight Total Formula Weight
18 50 900
TOTAL FORMULA
Ingredients % Weight unit of measure
Unsalted butter (soft) 50% 190 g
icing Sugar 50% 190 g
Egg yolks 33.0% 127 g
Cake Flour (sifted) 100.0% 383 g
Vanilla extract 2.7% 10 g

Totals 235% 900 g

This recipe is from" THE ADVENCED ART OF BAKING AND PASTRY" by Andrew Chlebana

CREAMING METHOD
Method 1.Pre set the oven temp. to 350F/ 175C
2.Cream the butter and icing sugar with paddle ,until smooth.
3.Slowly add the eggs yolks one at a time with the vanilla until fully incorporated, making sure to scrape side of the
bowl.
4. Add 1/2 the SIFTED cake flour and mix until combined, scrape side of bowl and add remaining flour and mix
until combined and dough come together.
Do not over mix the short dough.
5. Cling wrap in a flat block shape and refrigerate for at least 1/2 hour
6.Once firm, roll it out to desired thickness of 2.5 mm. then cut out 3 1/2 inch circles (32pcs). Dust off any excess
flour
7.Arrange 16 bottom layers, on a flat tray (Upside down) leaving some space in between.
8. Place top layer disks (1pcs) on top of bottom layers disc,
9.Fill centres with seedless respeberry jam.
10. Rest in the fridge 20 -30 minutes before baking.
11. Bake at 350 F / 175C for 13 to 15 min.
 PS.The dough recipe is rich in egg yolks and resulting in a cookie that may not be as crunchy. Other flavoring
could also be added in the form of citrus zest or even spices.
  PS.The dough recipe is rich in egg yolks and resulting in a cookie that may not be as crunchy. Other flavoring
could also be added in the form of citrus zest or even spices.

Cookie
Dough https://youtu.be/Qo8F8CiQhks

Video Link https://youtu.be/BT9NycERkN8 https://youtu.be/uHhUQ7LsQUw

Bottom Layer is 3 1/2 inch
round. 32pcs.

Top layer is 3 1/2 inch round and center is

removed with a 2 inch round cutter
16 pcs.

Raspberry Jam 150g (16 cookies)

No melt Icing sugar 20g

Piped shortbread Cookies
Recipe index No of Pieces Req. Individual Product Weight
24 31
TOTAL FORMULA
Ingredients % Weight
Unsalted butter (room temp.) 100.0% 300
Powdered sugar 33.30% 100
Egg whites (room temp.) 13.3% 40
Vanilla extract 0.7% 2
Salt 0.7% 2
Pastry Flour (sifted) 100.0% 300

Totals 248% 744

 CREAMING METHOD
Method 1. Using
Usingwhisk
whiskattachment
attachment,on ,onmedium
mediumhighhighspeed,
speed,cream
creamtogether
togetherthetheicing
icingsugar,
sugar,butter,until
butter,untillight
lightan
an
creamy for about 12 -15 minutes.
2. Addegg
2.Add eggwhites,
whites,salt
saltand
andvanilla
vanillaand
andkeep
keepwisking,
wisking,scrape
scrapeside
sideofofbowl
bowl
3. Change
Changetotopaddle
paddleattachment
attachment and andadd
add1/21/2of ofthe
theflour
flourand
andstart
startmixing
mixingononlow
lowspeed
speedto
toincorporate
incorporat
4.
4 . With mixer still running add second 1/2 of the flour and mix until all flour is incorporated and dough
smooth. Scrape side of bowl
5. Carefulnot
5.Careful nottotoovermix
overmix! !
4. Placemixture
4.Place mixtureinto
intopiping
pipingbag
bagwith
withstar
startip.
tip.
Pipe out cookies and bake at 350F/ 175Cuntil
350F 175C untilgolden
light golden
brownbrown approx.
approx. 12-14 12-14
mins mins
PS. Ideal creaming temperature should be aroung 21 Celsius.

Dough
Video Link https://youtu.be/nHY75Jmo0gE

Draw circles with a 2 inch round cutter for

template.
Make sure to flip paper over before piping.
Use start tip
 Total Formula Weight
744
ORMULA
unit of measure
g
g
g
g
g
g

mtogether
togetherthe
theicing
icingsugar,
sugar,butter,until
butter,untillight
lightand
and

pe sideofofbowl
e side bowl
andstart
and startmixing
mixingononlowlowspeed
speedto
toincorporate.
incorporate.
mix until all flour is incorporated and dough is

nbrown approx.
approx. 12-1412-14
mins mins
us.

Finishing the cookies

https://youtu.be/afUAksPPfWw

round cutter for

ver before piping.

Langue De Chat
Recipe index No of Pieces Req. Individual Product Weight
32 21
21.41
Ingredients % Weight
Total flour 100% 200
Unsalted butter (room temp.) 87.5% 175
Icing sugar 45.0% 90
Granulated sugar 45.0% 90
Egg whites (room temp.) 62.5% 125
Vanilla extract 1.5% 3
Cake Flour (sifted) 75.0% 150
Bread Flour (sifted) 25.0% 50

Totals 342% 683

 Creaming Method
Method 1. Pre set oven at 350F /175C
2- Cream together butter,icing sugar, Granulated sugar and vanilla using whisk attachment on medium high
speed until creamy and light. About 10 minutes
3- Add egg whites gradually and slowly and mix until smouth. Scrape side of the bowl
4- Change to paddle attachment add both flours (sifted) in two stages,until just blended. scrape side of the
You will notice the texture of this cookie dough is very soft.
5- Place mixture into piping bag with round piping tip. 10mm tip. (No:805)
Pipe out cookies and bake at 350F / 175C until golden brown around the edges, approx. 12-14 mins
PS. Ideal creaming temperature should be aroung 21 Celsius.

Dough
Video Link https://youtu.be/coKYL0OzNOU
 Total Formula Weight
685
1.41
unit of measure
g
g
g
g
g
g
g
g

a using whisk attachment on medium high

crape side of the bowl

stages,until just blended. scrape side of the bowl

tip. (No:805)
und the edges, approx. 12-14 mins

Finishing the cookie

https://youtu.be/uHhUQ7LsQUw
Shortbread Cookies
Recipe index No of Pieces Req. Individual Product Weight Total Formula Weight
16 76 1208

Ingredients % Weight unit of measure

Unsalted butter (Soft) 100.0% 510 g
Icing sugar 33% 170 g
Bread Flour 100% 510 g
Salt 0.4% 2g
Vanilla extract 3.0% 15 g

Totals 237% 1208 g

CREAMING
CREAMINGMETHOD METHOD
Method 1.1.Pre set oven
Cream at 350F
together icing/ 117C
sugar, salt, vanilla and butter until, white light and fluffy. Use globe mixer
2-and
Cream
whisktogether
at mediumicingspeed.
sugar, (if
salt, vanillacoffee
making and butter until,
flavour addwhite light and
75g coffee fluffy.
extract Use point)
at this globe mixer
and whisk attomedium
2. Change speed. (if making coffee flavour add 75g coffee extract at this point)
paddle attachment.
2.3.Change to paddle
Add flour and mixattachment.
until just blended, wrap up about 1-inch depth square, chill for 20-30 mins
3.before
Add flour and mix until just blended, wrap up about 1-inch depth square, chill for 20-30 mins
rolling.
before
4. Rollrolling.
out discs, brush with water and sprinkle granulated sugar on top, double sheet pan lined
4.with
Rollparchment
out discs 6mm paper,(1/4 inch.)
bake at 375thick, brush
f for with water
10-15mins untiland sprinkle granulated sugar on top,
golden.
double
Store at sheet
room pan lined with parchment
temperature for service. paper, bake at 350F/177C for 12-15mins until golden.
Store at room temperature for service.
PS. if you are planing to decorate with royal icing (Floding technique) do not brush with water and
PS. If you with
sprinkle are planing to decorate
granulated sugar. with royal icing (Flooding technique) do not brush with water and
sprinkle with granulated sugar.Leave as is.

Dough Cookie
Video link https://youtu.be/UivK1z5Zz_k https://youtu.be/I0v819kLMP8
 Finishing the cookies 1 2
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Cut with a 4 inch round cutter.
Cut center out with a 1 inch round
cutter
Choux paste
Recipe index No of Pieces Req. Individual Product Weight Total Formula Weight
37 36 1332
TOTAL FORMULA
Ingredients % Weight unit of measure
Milk 68% 201 g
Water 68% 201 g
Unsalted butter 68% 201 g
Salt 2.1% 6g
Bread flour 100% 297 g
Whole eggs 143% 425 g

Totals 449% 1332 g

1. Combine the liquid, butter, and salt in a heavy saucepan or kettle. Bring the mixture to a full,
rolling boil.
2. Add the flour all at once. Stir quickly.
Method 3. Over moderate heat, stir vigorously until the dough forms a ball and pulls away from the sides of
the pan.
4. Transfer the dough to the bowl of a mixer. Or, if you wish to mix it by hand, you can leave it in the
saucepan.
5. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be
110°–140°F (43°–60°C), which is still very warm but not too hot to touch.
6. At medium speed, beat in the eggs a little at a time. Add no more than one-quarter of the eggs at
once, and wait until they are completely absorbed before adding more. Do not add all the eggs
before checking the texture. The paste should be smooth and moist but firm enough to hold its
shape. If the paste reaches this texture before all the eggs are added, stop adding eggs. The paste is
now ready for use.
7- Pipe desired shapes and dust icing sugar on eclairs. Place craquelin on round choux. Egg wash
Paris Brest and place a few sliced almonds on top
8- Bake at 400F/200C for 20 - 30 min or until products are well baked, crisp and hollow from inside.
 8- Bake at 400F/200C for 20 - 30 min or until products are well baked, crisp and hollow from inside.

Choux paste
Video link https://youtu.be/FcyAzl8DXYQ https://youtu.be/E6tphoqpcMM

Full size Baking tray

CHOUX

2 inches

Paris Brest

2 1/4 inches

Eclairs
Eclairs

5 inch
Craquelin
Recipe index No of Pieces Req. Individual Product Weight
1 340
TOTAL FORMULA
Ingredients % Weight
Unsalted butter 83% 100
Yellow sugar 100% 120
All-purpose flour 100% 120

Totals 283% 340

Method CREAMING METHOD

1. Cream butter and yellow sugar together on medium speed (7) for about 10 minutes.
2. Add flour all at once and mix until combined into a crumbly dough.
3. Transfer the mixture on the table and knead to a dough a little, so it comes all together.
4. Wrap dough in cling film and refrigarate for 20 minutes.
5. Roll dough to 2mm to 3 mm thick and cut with a round 1 3/4inch round cutter.
6. Place craquelin on to of small choux befor baking.
7. Bake choux with craquelin at same temperature of Choux pastry baking.

PS. Craquelin dough can be rolled out right away, between two guitar sheets to 2mm to 3mm
thickness andthen chilled before cutting circles.

Craquelin
Video link https://youtu.be/SosKnyphSqU
 Total Formula Weight
340
ORMULA
unit of measure
g
g
g

dium speed (7) for about 10 minutes.

nto a crumbly dough.
o a dough a little, so it comes all together.
minutes.
a round 1 3/4inch round cutter.
ing.
re of Choux pastry baking.

, between two guitar sheets to 2mm to 3mm

Choux Paste chocolate Garnish
Recipe index No of Pieces Req. Individual Product Weight Total Formula Weight
1 100 100
TOTAL FORMULA
Ingredients true % Weight unit of measure
Dark Chocolate Coating 100% 100 g
0g
0g
0g
0g
0g

Totals 100% 100 g

Method 1- Melt Dark chocolate coating chocolate over a hot water bath AKA "bain-marie" to about 32 -
35Celsius. It doesnot need to be tempered
2- When chocolate is ready spread as evenly as possible on 1/4 sheet of guitar plastic sheet.
3- Let chocolate set at room temperature for a couple minutes.
4- Using a ruller cut small squares 1inch X 1inch. and it can then be refrigerated for a few minutes
to fully harden.
5- Store chocolate garnish at room temperature in a cool and dry area away from heat source and
strong odors.

Chocolate garnish
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t 32 -

et.

minutes
urce and
Hazelnut pastry Cream
Recipe index No of Pieces Req. Individual Product Weight
1 512
TOTAL FORMULA
Ingredients True % Weight
Milk 45.0% 230
Egg yolks 11.7% 60
Granulated sugar 8.8% 45
Corn starch 4.9% 25
Gelatine leaf (1x) 0.4% 2
Unsalted butter 14.6% 75
Hazelnut paste 14.6% 75

Totals 100% 512

Method 1. In a small, saucepan bring just to a boil the milk.

2. With a whip, beat until perfectly smooth, egg yolks, granulated sugar and corn starch in a
stainless steel bowl.
3. Temper the egg mixture by slowly beating in the hot milk in a thin stream (b).
4. Return the mixture to the heat and bring to a boil, stirring constantly.
5. When the mixture comes to a boil, continue to stir constantly and boil for up to 1 minutes,
the cream has no raw, starchy taste (c). (As always when tasting, use a clean tasting spoon, an
not reuse the spoon.)
6. Remove from the heat. Stir in the butter and the gelatin leaf Mix until the butter is melted
completely blended in (d).
7. Finally add the hazelnut paste and mix untill all incorporated and perfectly smooth.
8. Pour out into a clean, sanitized hotel pan or other shallow pan. Cover with plastic film place
directly in contact with the surface of the cream to prevent a crust from forming (e). Cool and
as quickly as possible.

PS. Since this is a small recipe, store finished pastry cream in 500ml deli container. Label, date
refrigerate until needed

MOCHA PASTRY CREAM

- Substitute Hazelnut paste with 10g of Mocha paste.

Choux paste
Video link https://youtu.be/B0vaFfEr-m8
 Total Formula Weight
512
ORMULA
unit of measure
g
g
g
g
g
g
g

k.
yolks, granulated sugar and corn starch in a

he hot milk in a thin stream (b).

boil, stirring constantly.
o stir constantly and boil for up to 1 minutes, until
s when tasting, use a clean tasting spoon, and do

he gelatin leaf Mix until the butter is melted and

l incorporated and perfectly smooth.

her shallow pan. Cover with plastic film placed
o prevent a crust from forming (e). Cool and chill

ry cream in 500ml deli container. Label, date and

aste.
Chocolate Mousse Dark
Recipe index No of Pieces Req. Individual Product Weight
1 795
TOTAL FORMULA
Ingredients True % Weight
Dark Chocolate (811) or 58% 25.0% 199
whipping cream 36% (A) 15.7% 125
Pasteurized egg yolks 10.0% 80
Powdered sugar 1.9% 15
Whipping cream 36% (B) 47.2% 376

Totals 100% 795

Method 1. Melt chocolate over a double boiler (32-35 Celsuis).

2. Heat up the first amount of cream (A) and then add 1 st amount of cream to the melted
chocolate, whisk to blend well. This is known as a GANACHE
3. Whisk by hand, yolks and sugar for about a minute
4. Fold yolks mixture into chocolate mixture .
5. Whip remaining cream to soft peak then fold gently into choc/egg mixture in two to three
addition
6. Tranfer mousse in a deli container, cover, label and date
7. Reserve the chocolate mousse in the fridge over night to set

Chocolate mousse
Video link https://youtu.be/wQDXCt7irxw
 Total Formula Weight
795
ORMULA
unit of measure
g
g
g
g
g

suis).
n add 1 st amount of cream to the melted
a GANACHE
nute

gently into choc/egg mixture in two to three

and date
er night to set
Oatmeal Cookies
Recipe index No of Pieces Req. Individual Product Weight
12 84.9
TOTAL FORMULA
Ingredients % Weight
Unsalted butter 62.5% 125
Brown sugar 125% 250
Whole eggs 50% 100
Milk 7.5% 15
Pastry flour 100% 200
Quick cook oat 95% 190
Baking powder 4.0% 8
Baking soda 2.0% 4
Salt 1.0% 2
Golden raisins 62.5% 125

Totals 510% 1019

Method CREAMING METHOD

1. Set the oven to 375F/190C
2. Soak raisin (if very dry) in warm water
3. Cream together sugar, salt and unsalted butter with a paddle in a mixer to a very soft and texture
4. Add the eggs in three equal parts to the butter mixture only after the first part of egg is
completely incorporated.
5. Add the milk in slow stream so it gets completely incorporated.
6. Mix the flour, baking powder, baking soda, rolled oats and keep aside.
Gradually mix in the flour mixture until just combined
7. If the raisin is soaked in water, make sure to drain the water off and dry the raisin in a paper
towel
8. Mix in the raisins and oat in the cookie batter.
8. 9. Scoop the cookies batter into 90 – 100 gm with an ice cream scoop ( dark blue scoop), on a
full sheet pan. Arrange the scooped cookies in a 5 X 3 pattern. Make sure to leave enough space in
between cookie as they will spread out. Chill for 30 minutes in fridge before baking
10. Bake in the preset oven at 375F/190C for about 10 – 12 min. or until ready.

Oatmeal raisin cookies

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 Total Formula Weight
1019
ORMULA
unit of measure
g
g
g
g
g
g
g
g
g
g

r with a paddle in a mixer to a very soft and texture

r mixture only after the first part of egg is

ely incorporated.
ed oats and keep aside.
ined
ain the water off and dry the raisin in a paper

with an ice cream scoop ( dark blue scoop), on a

5 X 3 pattern. Make sure to leave enough space in
30 minutes in fridge before baking
ut 10 – 12 min. or until ready.
Chocolate Chip Cookies
Recipe index No of Pieces Req. Individual Product Weight Total Formula Weight
13 96 1199
TOTAL FORMULA
Ingredients % Weight unit of measure
Unsalted butter 77.0% 248 g
Yellow sugar 64% 206 g
Granulated sugar 31% 99 g
Egg yolks 18.5% 60 g
Vanilla extract (1/2tsp) 1.2% 4g
All purpose flour 100% 323 g
Salt (1tsp) 2% 6g
Baking soda (3/4tsp) 1.4% 4.5 g
Choc. Chips (dark) 77.0% 248 g

Totals 372% 1199 g

Method CREAMING METHOD

1- Pre set oven to 375F/190C
2- Cream together butter, both sugars, salt and vanilla with the paddle in a mixer to a very soft
texture
3- Add the egg yolks and mix until yolks are completely incorporated.
4- Mix in the flour , salt and baking soda.
5- Finish by adding the chocolate chips and mix until combined.
6- Scoop the cookie batter into 90 – 100 gm with an ice cream scoop, (blue scoop) on a full sheet
pan. Arrange the scooped cookies in a 5 X 3 pattern. Make sure to leave enough space in between
cookie as they will spread out. Chill for 30 minutes in fridge before baking
7- Bake in the preset oven at 375F/190Cfor about 10 – 12 min.

PS. Other types of chocolate chips can be used. Also, nut pieces can also be used.
IF YOU DESIRE A COOKIE THAT SPREADS OUT MORE, PRESS DOWN THE COOKIE DOUGH A
LITTLE BEFORE BAKING
 PS. Other types of chocolate chips can be used. Also, nut pieces can also be used.
IF YOU DESIRE A COOKIE THAT SPREADS OUT MORE, PRESS DOWN THE COOKIE DOUGH A
LITTLE BEFORE BAKING

Chocolate Chip Cookies

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Diamond Cookies
Recipe index No of Pieces Req. Individual Product Weight Total Formula Weight
48 8 405.6
TOTAL FORMULA
Ingredients % Weight unit of measure
Unsalted butter (Cut in small pcs.) 70% 140 g
Cake flour 100% 199 g
Icing sugar 30% 60 g
Salt 0.5% 1g
Vanilla extract 1% 2g
Lemon zest, grated 2% 4g

Granulated or crystal sugar

For finishing (25g)

Totals 204% 406 g

Method ONE STAGE METHOD

1. Pre set oven at 325F/160C
2- Have all ingredients at room temperature.
3- Place all ingredients in the mixer. With the paddle attachment, mix the ingredients at low speed
until uniformly blended. Scrape down the sides of the bowl as necessary.
4- Shape the dough into cylinders 1 1/4 inch (3cm) in diameter, making sure the dough is very tight
and there is no air pockets.
5- Refrigerate for 30 minutes.
6- Brush lightly the cylinders with water to make then sticky and roll in granulated or crystal sugar
to coat.
7- Cut into 1/2inch. thick (1cm) thick slices and place on baking sheet.
8- Bake at 325 F. (160 Celsius) for about 20 - 23 minutes or until light golden.
9- Yield is approximate, dependingt on how big the dough log is rolled.
PS. This little cookie can be used as what is known as a "petit four sec"
It can also be rolled in colored granulated sugar
 It can also be rolled in colored granulated sugar

Diamond cookies

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ow speed

very tight

al sugar
Dark Chocolate Ganache
Recipe index No of Pieces Req. Individual Product Weight
1 2000
TOTAL FORMULA
Ingredients True % Weight
Dark chocolate 50.0% 1000
Whipping Cream 36% 50.0% 1000

Totals 100% 2000

Method 1. Bring whipping cream to a boil

2. Pour all hot whipping cream on chocolate and wait for one minutes for cream to start melting the
chocolate
3. Start mixing from the centre of the bowl to start creating an emmulsion.
4. Keep mixing until all cream is mixed in and you have a smooth emmulsified GANACHE.
5. You can also use and immersion blender at the end to ensure a perfect emulssion.

PS. This ganache will be used to fill the LANGUE DE CHAT cookies.
 Total Formula Weight
2000
ORMULA
unit of measure
g
g

wait for one minutes for cream to start melting the

rt creating an emmulsion.
u have a smooth emmulsified GANACHE.
e end to ensure a perfect emulssion.

DE CHAT cookies.
Royal Icing
Recipe index No of Pieces Req. Individual Product Weight
16 37

Ingredients True % Weight

Egg whites (Pasteurized) 14% 85
Lemon Juice 1% 5
Icing Sugar (Sifted) 85% 502

Totals 100% 592

Method 1. Whip the egg whites and gently pour the sifted icing sugar in the
mixing bowl

2. Add the lemon juice to the mix

3. Whip to desired consistency

4.Use as required

PS. It can also be mixed with the padle attachment to avoid adding to much air. It will give y
different consistency.

*This icing can be colored and used on the shortbread cookies (Floading technique)
 Total Formula Weight
592

unit of measure
g
g
g

icing sugar in the

ent to avoid adding to much air. It will give you a

bread cookies (Floading technique)

Almond Biscotti
Recipe index No of Pieces Req. Individual Product Weight
2 537
TOTAL FORMULA
Ingredients % Weight
Whole eggs 47.5% 201
Granulated sugar 65% 275
Salt 2% 8
Vanilla extract 1% 4
Orange zest, grated 0.8% 3
Pastry flour 100% 422
Baking Powder 2.5% 11
Blanched almonds 35.5% 150

Totals 254% 1074

Almond Biscotti

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Method SPONGE METHOD

1- Pre set oven at 326F/160C
2- Combine the eggs, sugar, and salt. Stir over hot water to warm up the mixture, then using
stand mixer, whip until thick and light foam.
3- Fold in the orange zest
4- Sift together the flour and baking powder and fold into the egg foam.
5- Fold in the whole almonds.
6- Shape in two (2) 537g logs, about 6cm in diametre. Flatten the logs a little (the dough will
sticky and somewhat difficult to handle).
7- Egg-wash and bake at 325 F. (160 Celsius) about 30-40 minutes, or until light golden.
8- Let cool slightly. Using a serrated edge knife, slice the still warm biscotti diagonally 1/2inch
(12mm) thick.
9- Place cut side down on sheet pan.
10- Bake again at 275 F. (135 Celsius) until lightly toaster and dry.
11- Dip the bottom in coating chocolate once cooled (Optional)
PS. Vanilla extract may be substituted by almond extract for a more prononced almond flav
Can also be rolls in smaller log for mini biscotti (Petit four sec)
 Total Formula Weight
1074
ORMULA
unit of measure
g
g
g
g
g
g
g
g

ot water to warm up the mixture, then using the

d fold into the egg foam.

metre. Flatten the logs a little (the dough will be

out 30-40 minutes, or until light golden.

ice the still warm biscotti diagonally 1/2inch

toaster and dry.

led (Optional)
d extract for a more prononced almond flavor.
otti (Petit four sec)
Finishing Choux products
Recipe index No of Pieces Req. Individual Product Weight Total Formula Weight
1 280 280
CRÈME CHANTILLY TOTAL FORMULA
Ingredients True % Weight unit of measure
Whipping cream 36% 90% 252 g
icing sugar 9% 25 g
Vanilla extract 1% 3g

Totals 100% 280 g

Method 1- Eclair (A) is filled with the dark Chocolate Mousse.

2- Eclair (B) is filled with Coffee pastry cream and glazed with Coffee fondant.

2- Paris Brest (C) is filled with Hazelnut Pastry cream and Creme Chantilly.

3- Crunchy Choux (D) is filled with dark Chocolate mousse and Crem Chantilly.

Finishing of Choux pastry products

Video link https://youtu.be/bBM7OmshqNQ

A C
A

D
Chocolate Brownies
Recipe index No of Pieces Req. Individual Product Weight
1 896

Ingredients True % Weight

Dark couverture chocolate 64% 175% 152
Unsalted Butter 250% 217
Whole eggs 175% 152
Granulated sugar 225% 195
Salt 2% 1
Vanilla extract 6.0% 5
Bread flour 100.0% 87
Walnuts or peacans (Chopped) 100.0% 87

Totals 1033% 896

Method
Modified sponge mixing method and Sheet make up method
1. Melt the chocolate and butter together in a double boiler. Let the mixture cool to
temperature.
2. Mix the eggs, sugar, salt, and vanilla together until well blended, but do not whip.
Whipping to a foam creates more leavening, resulting in a more crumbly, less fudgy
brownie.
3. Blend in the chocolate mixture.
4. Sift the flour and fold in.
5. Fold in the chopped nuts.
Bake at 325F/ 165 Celsius for 20- 22 minutes ( This is a small batch so Baking time w
less than the large recipe from the text book)

Let cool and refrigerate. Can be topped with ganache for extra chocolate goodness!
 Total Formula Weight
896

unit of measure
g
g
g
g
g
g
g
g

r in a double boiler. Let the mixture cool to room

gether until well blended, but do not whip.

ng, resulting in a more crumbly, less fudgy

utes ( This is a small batch so Baking time will be

ook)

ith ganache for extra chocolate goodness!

Almond macaroons
Recipe index No of Pieces Req. Individual Product Weight Total Formula Weight
50 10 503
TOTAL FORMULA
Ingredients % Weight unit of measure
Ground almonds 40% 200 g
Granualted sugar 40% 201 g
Egg whites 20% 100 g
Lemon zest, grated 0.4% 2g

Whole blanched almond

For finishing 50 pcs

Totals 100% 503 g

Almond macaroon
Video link https://youtu.be/IryVLMyvP4E

Method ONE STAGE METHOD

1. Pre set oven at 350F/175C
3- Place all ingredients in the mixer. With the paddle attachment, mix the ingredients at low speed
until uniformly blended. Scrape down the sides of the bowl as necessary.
4- Tranfer almond mixture to a pipping bag and pipe small toony size round on a baking tray linned
with silicone paper.
5- Press in a whole blanched almond and bake, "DOUBLE PAN"for 15-18 minutes or until light
golden.

PS. This little cookie can be used as what is known a "petit four sec"
Lemon zest may be substituted with Almond extract for a more prononced almond flavor
golden.

PS. This little cookie can be used as what is known a "petit four sec"
Lemon zest may be substituted with Almond extract for a more prononced almond flavor
 ow speed

ay linned

light

or
or
Éclair Paste
Recipe index No of Pieces Req. Individual Product Weight Total Formula Weight
14 38 532
TOTAL FORMULA
Ingredients % Weight unit of measure
Milk 68% 80 g
Water 68% 80 g
Unsalted butter 68% 80 g
Salt 2% 3g
Bread flour 100% 118 g
Whole eggs 143% 170 g

Totals 449% 532 g

Method 1. Combine the liquid, butter, and salt in a heavy saucepan or kettle. Bring the mixture to a full, rolling boil.
2. Add the flour all at once. Stir quickly.
3. Over moderate heat, stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to the bowl of a mixer. Or, if you wish to mix it by hand, you can leave it in the saucepan.
5. With the paddle attachment, mix at low speed until the dough has cooled slightly. It should be 110°–140°F (43°–
60°C), which is still very warm but not too hot to touch.
6. At medium speed, beat in the eggs a little at a time. Add no more than one-quarter of the eggs at once, and wait
until they are completely absorbed before adding more. Do not add all the eggs before checking the texture. The paste
should be smooth and moist but firm enough to hold its shape. If the paste reaches this texture before all the eggs are
added, stop adding eggs. The paste is now ready for use.
7- Pipe eclairs 5 inch long and dust with icing sugar.
An other option is to spray eclairs with some nonstick pan spray or dust with micryo cocoa butter
8- Bake at 400F/200C for 20-30 min or until products are well baked, crisp and hollow from inside.

FYI.Can be piped in long strips, frozen and portioned while frozen with a chef knife for perfect lenght and shape.
and a craquelin strip placed on top before baking. PS. Will expand more with craquelin on top
 FYI.Can be piped in long strips, frozen and portioned while frozen with a chef knife for perfect lenght and shape.
and a craquelin strip placed on top before baking. PS. Will expand more with craquelin on top

Choux paste
Video link https://youtu.be/FcyAzl8DXYQ https://youtu.be/E6tphoqpcMM

Full size Baking tray

CHOUX

2 inches

Paris Brest

2 1/4 inches

Eclairs
Eclairs

5 inch
Coffee Pastry Cream
Recipe index No of Pieces Req. Individual Product Weight
1 800
TOTAL FORMULA
Ingredients True % Weight
Milk 51.7% 415
Egg yolks 13.4% 108
Granulated sugar 10.3% 82
Corn starch 5.7% 46
Gelatine leaf 0.5% 4
Unsalted butter 16.8% 135
Coffee compound (HERO) 1.3% 10

Totals 100% 800

Method 1. In a small, saucepan bring just to a boil the milk.

2. With a whip, beat until perfectly smooth, egg yolks, granulated sugar and corn starch in a
Easily enough for 12 stainless steel bowl.
3. Temper the egg mixture by slowly beating in the hot milk in a thin stream (b).
4. Return the mixture to the heat and bring to a boil, stirring constantly.
5. When the mixture comes to a boil, continue to stir constantly and boil for up to 1 minutes,
the cream has no raw, starchy taste (c). (As always when tasting, use a clean tasting spoon, an
not reuse the spoon.)
6. Remove from the heat. Stir in the butter and the gelatin leaf Mix until the butter is melted
completely blended in (d).
7. Finally add the Coffee compound and mix untill all incorporated and perfectly smooth.
8. Pour out into a clean, sanitized hotel pan or other shallow pan. Cover with plastic film place
directly in contact with the surface of the cream to prevent a crust from forming . Cool and ch
quickly as possible.

Note this is a larger recpie for the mini capstone, we are usuing a smaller recpie during our pra
lesson.

PS. Soften up with wisk until smooth before filling the eclairs .

Pastry Cream
Video link https://youtu.be/B0vaFfEr-m8
 Total Formula Weight
800
ORMULA
unit of measure
g
g
g
g
g
g
g

k.
yolks, granulated sugar and corn starch in a

he hot milk in a thin stream (b).

boil, stirring constantly.
o stir constantly and boil for up to 1 minutes, until
s when tasting, use a clean tasting spoon, and do

he gelatin leaf Mix until the butter is melted and

ll all incorporated and perfectly smooth.

her shallow pan. Cover with plastic film placed
o prevent a crust from forming . Cool and chill as

we are usuing a smaller recpie during our practice

g the eclairs .
Coffee Fondant
Recipe index No of Pieces Req. Individual Product Weight
1 550

Ingredients True % Weight

Soft Fondant 96% 530
Coffee compound 4% 20

Totals 100% 550

Method
1. Combine all ingredients and carefully warm up over a bain marie. keepstiring until temperat
Easily enough for 12 reaches around 38 Celsius ( 40 Celsius max.)
2. Dip or pipe fondant on the eclair shells.
3. Garnish with small chocolate square or diamond shape cchocolate garnish(2cm x 2cm) and
dusted mocha bean.
3. Transfert finished eclair in a eclair paper cup.
 Total Formula Weight
550

unit of measure
g
g

over a bain marie. keepstiring until temperature

nd shape cchocolate garnish(2cm x 2cm) and a gold

Brittany Shortbreads
Recipe index No of Pieces Req. Individual Product Weight
1 471

Ingredients True % Weight

Egg yolks (Fresh) 26% 45
Granulated sugar 64% 112
Vanilla extract 2% 4
Unsalted butter (Soft) 71% 125
Salt 1% 2
Baking powder 4.3% 7
All-purpose flour 100.0% 175

Totals 269% 471

Method
Creaming mixing method. Rolled and Sheet make up
1. Cream butter, vanilla anf granulated sugar very well.
2. Add egg yolks slowly to incorporate well.
3. Switch to padel attachment and add sifted flour, baking powder and salt.
4. Mix until just combined.
5. Wrap in cling film and chill for 30 minutes.
6. Roll 4 -5 mm and chill for 10 minutes.
7. Eggwask the whole surface with egg yolk deluted with a little water and maybe some fo
color :-). Trace marks on ggwash with a fork or with the triangle metal comb.
8. Cut with a 7cm round cutter
8. Bake at 180C. for 10 to 11 minutes.
9. Take out of the oven and trim immediatly with 8cm round cutter. (OPTIONAL)

yields about 12 cookies

FYI. Brittany and Normandy in Nothwest France, are know for the quality of their butter an
salt . The famous sea salt "Sel de Guérande" is produced in the Town of Guérande in Brita
This cookie is called in French : Sablés bretons or sometimes, Galette Saint-Michel

Video link on Sea Salt

https://youtu.be/gs7ybs3NA9c
 Total Formula Weight
471

unit of measure
g
g
g
g
g
g
g

ry well.

our, baking powder and salt.

uted with a little water and maybe some food

with the triangle metal comb.

h 8cm round cutter. (OPTIONAL)

, are know for the quality of their butter and sea

produced in the Town of Guérande in Britanny
ons or sometimes, Galette Saint-Michel