Pate Brisee

define, describe, and an example of use

Pate brisee is the French version of classic pie or tart pastry

Pate means "paste"

Brisee means "broken"

Ingredients:

AP Flour, Cold Butter, Cold Water, Salt, Acid(preservative/tenderizer)

Mixing Method:

Broken Dough=Cold Butter + Flour(salt)

Avoid Gluten Developement

Avoid wet dough

Don't over work it

Baking Method:

Cold Dough

Hot Oven @ 400f

What does Pate mean?

Paste

What does Brisee mean?

Broken

Pate Sucree

define, describe, and give an example

A French term for a rich, sweetened short pastry used for desserts such as pies, tarts and filled cookies.

What does Sucree mean?

Sweet

Quick Puff

Define, Describe, and give an example of use

In the oven, moisture-rich Quick Puff Pastry inflates into crisp shells with tender interiors. Whether formed into large or small rounds or into elongated eclairs, they become perfect edible containers for confectioner's custard, whipped cream, mousse, or savory fillings.

Ingredients:

AP Flour, Cold Water, Cold Butter, Salt

Mixing Method:

Combine ingredients in a mixing bowl

Baking Method:

Bake at 425f

Pate a Choux

Define, describe, and give an example of use

batter for making light hollow cases to hold various fillings

Ingredients:

water, milk, butter, AP flour, eggs, salt

Mixing Method:

combine water, milk, salt, and butter in a saucepan, bring to a boil

sift flour 3x add to liquid all at once off the flame, cook until mixture comes away from the sides of the pan to form a dough

Place dough in mixer and beat until steam subsides.

Add eggs one at a time until fully incorporated

pipe into desired size and shape on pan

Cooking Method:

Bake at 375f convection oven

Pastry Cream

Define, describe and give an example of use

Pastry cream is a cooked mixture made with egg yolks, sugar and milk thickened with flour and/or cornstarch and finished with a little vanilla. Butter is often beaten in at the end to give it a silkier consistency. It is used as a filling or as the creamy layer in a fruit tart.

Ingredients:

Milk, Sugar, Cornstarch, salt, vanilla bean, eggs, butter

Mixing Method:

combine milk, half the sugar, salt and vanilla bean

Bring just to a boil

whisk eggs and remaining sugar, then add the cornstarch and mix together.

Temper hot milk into egg mixture, stirring constantly, strain back into pot.

Return to heat, whisk constantly until it begins to bubble and thicken.

immediately pour into a container to chill and stir over ice bath

refridgerate.

Curd

A coagulated liquid that resembles milk curd

Creme Anglaise

A rich vanilla-flavored sauce that can be served hot or cold with cake, fruit, or another dessert.

Ingredients:

Heavy Cream, Sugar, Egg Yolks, Vanilla bean, salt

Cooking Method:

bring the cream, half the sugar, and vanilla bean to a scald.

Temper the mixture into the yolks that have been whisked with remaining sugar.

Return to stove over medium heat until nappe

Immediately strain and stir over an ice water bath.

Fruit Coulis

  a thick pureed form of almost any fruit

Ingredients:

Fruit Puree, simple syrup(sugar and water). lemon juice

Method:

STir puree with enough sugar syrup(hot) and lemon juice to balance flavors.

Refridgerate until ready to use

French Ice Cream

Chantilly Cream

a name given to fresh cream beaten to the consistency of a mousse, sweetened, and flavoured with vanilla or other flavors.

Ingredients:

Heavy Cream, Sugar

Cooking Method:

in a stainless steel bowl whisk ingredients tgether until desired firmness.

Orange Supremes

to remove the skin, pith, membranes, and seeds of a citrus fruit and separate its wedges.

Creme Caramel

a rich custard dessert with a layer of soft caramel on top.

Caramel Sauce:

sugar, water

place water in a sauce pan followed by the sugar. Cover and bring to just below a simmer. When the sugar is completely dissolved remove the cover and increase heat bring it to a rapid boil. Cook until you obtain a medium caramel color. Remove from heat and immediately immerse the pot into a bowl of cold water to stop the cooking process.

Custard:

milk, sugar, eggs, vanilla

combine milk and half the sugar and barely scald

whick the whole eggs and yolks with remaining sugar.

Temper the hot liquid into the egg mixture.

Strain and add vanilla extract and stir until incorporated.

pour into ramekins and bake.

Creme Brulee

a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel

Ingredients:

Heavy Cream, Sugar, Egg Yolks, Vanilla Beans

Method:

combine cream, half the sugar and vanilla and barely scald

meanwhile whick the egg yolks with the remaining sugar

temper the hot liquid into the yolk mixture, strain, pour into ramekins or creme brulee dishes.

setup a hot water bath for the ramekins

Bake

Florentines

Very thin cookies that are almost a confection, made with dried fruits, nuts, butter, sugar and cream.

Ingredients:

butter, sugar, corn syrup, heavy cream, almonds, oats

Method:

Bring butter, sugar, corn syrup, and heavy cream to a boil. cook for 1 minuteadd almonds and oats, cook for 2 more minutes. set aside to allow to cool.

place a small amount of batter onto Silpats(silicon mats) flatten and bake.

Silpats

silicone mats

Tuiles

a type of very lightweight, dry, crisp cookie

ingredients:

butter(soft), powdered sugar(sifted), egg whites(room temp), AP flour, vanilla or chocolate, salt

Method:

cream butter and powdered sugar together. incorporate the egg whites slowly, add salt and either vanilla or chocolate. add flour and mix until incorporated. store in refrigerator.

Stirred/Stovetop

Custards

never get as thick as a baked custard have because their gel formation, primarily from eggs, is interrupted by stirring before it totally sets.

Stirred custards should not boil. The finished product should be soft and thickened but not set. Stirred custards will thicken slightly after refrigeration.

Baked Custards

the lightest of all, contain milk rather than cream and a relatively low ratio of eggs.

As it is not unmolded, this custard does not need the extra thickening power of additional egg yolks. The gel is not stirred during the baking process, thus giving a more solid texture. Baked custard mixtures are done when a metal knife inserted off center comes out clean. The very center still may not be quite done, but the heat retained in the mixture will continue to cook it after removal from the oven. Cooking longer may result in a curdled and/or weeping custard. Cooking a shorter period may result in a thickened but not set custard.

Ganache

Ganache is a French term referring to a smooth mixture of chocolate and cream.

Baguette

a long thin loaf of French bread

Ingredients:

water, active dry yeast, bread flour, salt

Method:

stir the yeast into warm water and let proof.

mix together the flour and salt

add the proofed yeast and water into the flour mixture.

turn dough onto work station and start kneading.

place the dough in a bowl covered with plastic

let rise at room temperature

cut into even portions and role into long rolls

cut slices ontop of bread put on bread stone and bake.

Lame

razor used to cut slits into baguettes

Whisk

Rubber

Spatula

Mixer

Flat Beater

Whisk Attachment

Dough Hook

Strainer

Chinois

sieve with an extremely fine mesh

Convection Oven

circulate heated air using a fan

Still Oven

an enclosed heated compartment or receptacle for baking or roasting food

What is Blind Baking?

is the process of baking a pie crust or other pastry without the filling

What is the "broken dough" mixing technique? What are the ingredients and what temperature for this technique?

ingredients:

AP Flour, Cold Butter, Cold Water, Salt, Acid

Do not knead the dough as much as usual to avoid gluten developement

Broken Dough=cold butter+Flour

Cold dough into Hot oven

What does "to cream" mean?

What are the ingredients and what temperature do they need to be?

What does "to temper" mean?

What is the purpose of using this technique?

Five Basic Baking Ingredients?

Give an example of each and name one function the ingredient performs?

1)Flour-AP-structure

2)Liquids-Water-moisture

3)Fat-Butter-tenderizer

4)Sweetener-Sugar-flavor

5)Eggs-Whites-build structure/nutrient

Flour

Yeast

Salt

Water

mise en place

proof the yeast

mix ingredients

knead

Rising/fermentation

divide

preshape

bench rest

final shape

proof(2nd rise)

score

bake

cool

Biological

Chemical

Mechanical

What are the three types of Yeast?

Instant

Active Dry

Fresh/Cake

What is Gluten?

A protein group found in wheat and other flours that forms the structure of the bread dough

Nappage

protects fruit from drying out, gives it a nice shiny surface, and sweetness.

Boule

round bread

Invert Sugar

any sugar that comes as a liquid