Below are recipes for you to try in your kitchen at home, in your shop at work, or to give to your mom.  Either way they come from a place of religious devotion to the craft of pastry and the love of eating a damn good pastry. Not every post will have a recipe, but when they do- they will be here waiting for you. 

CAKE PUDDING:

YIELD: 1 pint
660g cake scraps
546g warm whole milk

Method:

  1. Place cake scraps in blender
  2. Pour warm milk over
  3. Blend on high till mixture becomes smooth shiny pudding
  4. Yes.  Its that easy.

BLUEBERRY VIOLET LAVENDER COMPOTE:

YIELD: 1qts
602g Blueberry #1
233g Sugar
2g Kosher Salt
2 each Zest of Orange
1.25g Lavender
40g Bitter Truth’s Violet Liquor
360g Blueberry #2
 

Method:

  1. Place blueberry #1, sugar, salt, orange zest, lavender, and violet liquor into large pot
  2. Cook on medium heat till blueberries start to break down and bubble
  3. Using a hand held burr mixer carefully burr mix mixture till slightly smooth
  4. Continue to cook down till mixture becomes thick- you want it to coat a back of a spoon.
    (trick is to place a plate in the freezer then place some of the compote to check thickness.)
  5. Once you reach the consistency you want cool mixture down completely.
  6. Fold in fresh blueberries.

KOUGIN AMANN:

YIELD: 1 Book: 24 Queens

Dough:
997g APF
19g kosher salt
9g dry instant yeast
598g room temp water
37g plugra butter-melted

Method:

  1. Place all dries in a bowl with a dough hook attachment
  2. Mix in melted butter on low speed
  3. Slowly add water allowing dough to hydrate
  4. Once dough is combined mix on medium speed
  5. Mix till dough is shiny and elastic (has good “window”)
  6. Spray bowl with pan spray and place dough inside
  7. Wrap top with plastic
  8. Chill overnight

Butter Block:
1650g plugra butter- on the warm side

Method:

  1. On a piece of parchment slice butter into equal square butter blocks- make a rectangle the size of 11”X9” with that butter. 
  2. Place a piece of parchment on top the butter.
  3. Using a wooden dowel and some of the day’s aggression- beat the butter so that the pieces start to come together- be sure to keep your rectangle shape. 
  4. You will need to use a bench scrapper to take pieces from the side and reintroduce them to the center. 
  5. Do this a few times and it will become a homogenous block of butter. 
  6. Clean up the sides and make sure that the butter is smooth top and bottom. 
  7. Place in a full sheet of parchment and wrap. 
  8. Chill overnight.

Lamination:

  1. Take dough out and sheet to .5” thick- you want it to be a rectangle large enough that you can accommodate the block of butter being locked in between the dough.
  2. Once you have that rectangle large enough place the butter block on the right side of the rectangle and fold over the dough.  Be sure to seal the edges around the butter block. 
  3. Roll out the dough with the butter now inside the dough to a long rectangle (think 40”X15”: If you have a sheeter, CONGRATS- this will be a ton easier!)
  4. You will then want to fold one end of your dough 1/4 th the way into the center and then fold the other end of the dough 3/4th the way matching the end pieces together. 
  5. Then fold the end of the dough to meet the other end as if it was a book.
  6. Wrap and allow to rest for 1 hour.
  7. After an hour take the dough out and allow to sit for 15 minutes. 
  8. Repeat the same fold you did before.
  9. Rest another hour.
  10. After an hour take the dough out and allow to sit for 15 minutes. 
  11. Be sure to have 320g of sugar weighed out.
  12. Roll the dough out in a long rectangle (40”X15”) with sugar on the surface. 
  13. Sprinkle sugar on the dough rectangle and finish your book fold making sure to get sugar on all sides. 
  14. Roll dough out to ¼” thick. 
  15. Cut 4.5” squares of dough.

Forming:

  1. Using your fingers place all the corners of the square into the center pressing down so they stay there. 
  2. The teardrop shape that is created from that fold you want to place your fingers in between the tear drop and press them in to make the shape of a heart
  3. Place them inside a 4” ring mold and proof at 98F for 55 minutes. (spray molds with pan spray)
  4. Bake them at 375F on high fan (if you have that availability)
  5. When they come out of the oven allow them to cool for 8 minutes then carefully remove them from the molds and allow them to cool upside down.

ENJOY!

STRAWBERRY ALMOND WHITE CHOCOLATE CRUNCH:

Yield: 2 Quarts
100g sliced almonds
10g orange liquor
10g granulated sugar
100g feuilletine
100g chopped freeze dried strawberries
5g strawberry powder (pulverized freeze dried strawberries)
490g tempered white chocolate: Cocoa Barry Satin Blanc
6g salt
5g fine ground pink peppercorn

Method:

  1. Make strawberry powder by placing freeze dried strawberry in coffee grinder and pulverizing it into a dust- reserve for weighing out for recipe
  2. Toasted almonds till golden- once out of the oven toss with orange liquor- allow cool completely
  3. Lightly crush up freeze dried strawberries ( I place them in a piping bag and gently crush them with a rolling pin till size achieved)
  4. Combine almonds, sugar, feuilletine, freeze dried strawberries, strawberry powder, salt, and pink peppercorn in a bowl
  5. Temper white chocolate
  6. Mix white chocolate into dries till coated
  7. Place on sheet pan lined with a silpat and allow to cool***you want to spread this out as thin as possible unless you want large chunks…
  8. allow to set up completely
  9. if the crunch size is too large you can place in robo coup and pulse till you get the size you desire.

 

THE BEST DARN CHOCOLATE DOUGHNUT GLAZE:

Yield: 1 qt
50g glucose syrup
200g simple syrup
226g heavy cream
112g powdered sugar
438g 64% Guayaquil Cacao Barry Chocolate
20g non-fat milk powder
 

METHOD:

  1. Bring glucose, simple syrup, and heavy cream to a boil
  2. Pour over chocolate- allow to melt for five minutes
  3. Using a hand blender emulsify mixture
  4. Whisk in powdered sugar and non-fat milk powder
  5. Store in cooler
  6. To dip: warm glaze over a water bath till it holds a ribbon

COOKIE-BROWNIE:

Yield: 32 cookies

154g 64% Guayaquil Cacao Barry Chocolate
75g 38% Lactee Superieure Milk Cacao Barry Chocolate
150g 70% Ocoa Cacao Barry Chocolate
227g butter
275g eggs
458g sugar
3g vanilla paste
3g trablit (coffee extract.  It’s Dana Cree’s favorite)
108g APF
2.5g baking powder
5g salt
154g toasted and chopped pecans
300g toasted and chopped walnuts

METHOD:

  1. Melt chocolate and butter together.
  2. Whip eggs, sugar, vanilla paste, and trablit together till light and fluffy (this may take a few minutes so be patient!)
  3. add melted chocolate (you want your chocolate to be room temp, so melt it and then let it return to room temperature if it is screaming hot)
  4. add sifted dries
  5. add chopped nuts (I sift out my walnut and pecan pieces so that there isn’t “nut dust” in my product. That’s right, I said it.)
  6. Allow batter to cool for three hours.
  7. Scoop with a 1.5oz scoop and allow to chill overnight
  8. Bake at 325F for about 16 minutes. (the tops with start to crackle and it will no longer be shiny but a beautiful chocolate matte texture.)
  9. You can freeze this dough.  My mom will be so happy for that.

SPICY GINGERSNAPS:

Yield: About 80 cookies (when using 70 size scoop)

I learned how to make this recipe at Farallon when I was a intern.  I fell in love with the spicy kick that the cayenne pepper lends.  Fourteen years later, I still go to this recipe for all my gingersnap needs.

709g APF
19g Baking Soda
2.5g Ground Saigon Cinnamon
5.5g Ground Ginger
1g Ground Clove
2g Kosher Salt
2g Cayenne Pepper
227g Room Temperature Butter
205g Granulated Sugar
384g Dark Molasses
120g Egg Whites

METHOD:

  1. Cream the butter and sugar till light and fluffy
  2. dd molasses slowly allowing to incorporate
  3. Be sure to scrap down the sides
  4. Add egg whites in stages
  5. Sift dries except salt
  6. Add dries and mix till combine
  7. Chill dough overnight
  8. Using a scoop (we use a 70 scoop for small cookies but you can use a larger one- just need to increase your baking time) scoop cookie dough into a flat semisphere
  9. Place on sheet pan and sprinkle tops with raw sugar

Bake at 325F oven
Estimated Bake Time: 12 minutes

**you want this cookie to be chewy not crunchy.  However, for the ice cream bar we sheeted the dough thin and baked till done.  Allow to cool.  In robo coup blend up into dust. 

BASQUE CAKE:

Pastry Cream:

Yield: 2 Quarts

Ingredients:
60g cornstarch
92g sugar
972g whole milk
195g yolks  
4g salt
57g butter
28g vanilla paste

METHOD:

  1. heat 90% of milk to a simmer
  2. place other 10% milk with cornstarch and whisk: making a slurry
  3. once milk is to a simmer add yolks and salt
  4. add a third of the hot milk to the egg mixture and whisk
  5. temper back into hot milk liquid and bring back on medium heat
  6. while whisking cook pastry cream till thicken and and you see boil bubbles
  7. take off heat, add butter and vanilla paste
  8. place in metal hotel pan 
  9. place plastic wrap on top of cream so it does not develop a skin
  10. place in ice bath to chill

Cake Batter:

Yield: 1-8" Cake

Ingredient:
453gbutter
453gsugar
12g vanilla paste
150g eggs
388g cake flour
9g baking powder
17g salt

METHOD:

  1. Cream butter and sugar till light and fluffy
  2. Add eggs and vanilla paste- a little at a time- scraping down bowl
  3. Add sifted dries
    **do not overmix- just till combine
  4. when you take it off the mixer, using a bowl scraper make sure to mix bottom of bowl- no butter streaks!
  5. place batter in a piping bag
  6. pan spray and line your cake pan with a parchment circle
  7. pipe a circular layer of batter in the bottom of the mold
  8. then pipe a ring of batter on top of that layer, along the perimeter of the pan-you are creating a area to pipe the pastry cream inside
  9. fill with the space you have created with the pastry cream
  10. pipe batter on top of the pastry cream to cover
  11. press down by dipping fingers in cold water-the cake should fill the cake pan half way 

Temperature: 325 F
Estimated Time: 70 minutes

NOTES ON BAKING: after 30 minutes will need to take cake out of oven and tap on counter to deflate- this is help the cake from overflowing from your cake pan. You want the cake to be dark golden brown and set on top.  If you start to worry about it being too dark- cover the top with foil.  Allow to cool completely before you attempt to mold.