1. Baking & Patisserie I Final project Hassan Khamsei

2. Soft Roll Dough Procedure:: Straight Dough Method Pre-Heat Oven to 350°f Start with combining the water and yeast. You want the yeast to activate by using room temperature water. Using cold water will still work but the activation process will take longer. Combine all the ingredients in the mixing bowl except for the salt and start the mixer at the lowest speed. If the salt and yeast come into direct contact with each other, the salt will kill the yeast. Once the mixing process has combined everything, about 30 seconds, add the salt and continue on low speed for an additional 30 seconds. Change the setting to 2 and mix for additional 5 minutes or so, until dough becomes transparent and there is very little or no webbing when you stretch it. Transfer dough to bowl, cover with plastic wrap and let it ferment until it doubles in size. Once it has doubled, take dough and punch it so you can give the gluten a chance to relax. Cut dough into 2 -2 ½ oz portions and shape the dough into rolls. Place on a pan and let it proof until it doubles in size again. Remove from proof box and brush rolls with egg wash to provide color during baking. Oven should already be pre-heated to 350° F (convection oven) 375° F (conventional oven) and bake until bread is GBD (Golden, Brown, and Delicious). Crust should be firm to touch and internal temperature should have reached 190° F. Place on cooling Rack and then store. Water (room temperature) 10 oz. Yeast (fresh) ¾ oz. Bread Flour 22 oz. Nonfat Dry Milk Solids 1 oz. Sugar 2 oz. Butter 2 oz. Egg 1 ea. Salt ½ oz.

3. Baguettes Water16 oz Yeast½ - 1 oz Bread Flour24 ½ oz Salt½ oz Procedure: Straight Dough Method Pre-heat oven to 425° F Combine room temperature water and yeast Once liquid and yeast is frothy, add flour to mixing bowl and start mixer at setting one. After 20 seconds add the salt and mix for 40 seconds more. Change to setting 2 and mix for 3- 5 minutes. Dough should be elastic and see through with little webbing when stretched. Transfer dough to bowl, cover with plastic wrap and let it ferment until it doubles in size. Once it has doubled, take dough and punch it so you can give the gluten a chance to relax. Portion dough to about 3 13 oz loafs. Roll dough out to about the length of a full size sheet tray, approximately 21-24 inches. Place on sheet tray and proof until it’s doubled in size. Once proofed, with a serrated knife, make 5 diagonal slashes on each baguette. Bake at 425° F in Convection oven using spray bottle periodically to provide moisture. Once bread starts to brown, stop the periodic spraying. Once Baguettes reach 190° F and the outside is crusty, bring sheet tray out and place on cooling rack.

4. Herb Foccacia Water10 oz Yeast (fresh)¾ oz Bread Flour14 oz Olive Oil½ oz Salt¼ oz Garnish: Rough chopped Rosemary and kosher salt Procedure: Straight Dough Method Pre-heat oven to 400° F Combine room temperature water and yeast Once liquid and yeast is frothy, add flour to mixing bowl and start mixer at setting one. After 20 seconds add the salt and mix for 40 seconds more. Change to setting 2 and mix for 3-5 minutes. Dough should be elastic and see through with little webbing when stretched. transfer dough from the bowl and press into ¼ sheet pan Make sure to use olive oil liberally on the dough and the pan. cover with plastic wrap and let it ferment until it doubles in size. Uncover and using a toothpick poke holes all over the top of the dough. Cover in plastic and let it proof at room temperature. Once proofed add garnish to the top of the dough and place in the oven. Once bread is nice and crusty on the top, remove from oven and cool on cooling rack.

5. Brioche Milk3oz Eggs1 Yeast, Fresh1 oz Bread Flour2 oz Eggs4 Sugar2 ½ oz Salt½ oz Bread Flour18 oz Butter7 oz Procedure: Sponge Method Scald milk and cool to lukewarm About 80 to 100° F. Add yeast to activate. Add 2 oz of flour and mix on low speed to a sponge like consistency. Cover this and let it double in size. Uncover and Then place bowl back in mixer at low speed, add eggs one at a time until fully incorporated. Add the remaining dry ingredients. Then add butter a little at a until it’s fully incorporated and dough is smooth. Dough should be soft and sticky. Transfer dough to stainless steel bowl and cover with plastic and let it ferment overnight. Chill brioche dough the next day for easy portioning and shaping. Roll into 3 oz tetes and place into a loaf pan, should fit 8. Brush the tops with egg wash. Cover in plastic and let it proof until it doubles in size. Remove plastic and place into convection Oven at 350° F. Let it bake until GBD, Golden, Brown, And Delicious. Bread should be firm on top. Transfer to cooling rack and allow to cool before removing loaf from pan.

6. Croissant Variations (Stuffed and Chocolate) Plain Croissants Cheese Stuffed Croissants ChocolateCroissants

7. Croissant Variations (Plain, Chocolate, and Stuffed) Bread Flour38 ¾ oz Milk (Cold)24 oz Sugar3 oz Yeast (Fresh)1 oz Salt¾ oz Butter16 oz Procedure: Straight Dough Method/Laminated Dough with Roll-in of Butter Pre-Heat Convection Oven to 375°F Scald Half the milk and add cold milk to bring milk temperature to about 100°F. Add the fresh yeast to milk. Make a well in the flour and add all the dry ingredients. Add ¾ of the milk and mix, then add the rest of the milk. Mix well – this should look like pasta dough. Add a little water. Roll dough out to ¾ of a sheet tray. Should be rectangle shape. Wrap in plastic & throw into freezer for an hour. Bring dough out on floured surface and smear softened butter on half the dough and fold dough using three fold method. Roll dough with rolling pin out into a nice rectangle and repeat twice more. Final roll out should be to 1 inch thick. Wrap and store in fridge overnight. Divide dough and roll out to ¼ inch thick. Half will be used for Chocolate Croissants, the other for plain and stuffed.

8. Chocolate Croissants Using the dough scraper, from the bottom of the dough, should be a flat edge, make 3 separate marks along the bottom and mark the top of the scraper against the dough. This is to create a straight edge in the middle of the dough. Use the pizza cutter to cut a straight line in the dough. Repeat first step for the top half of the dough. Using the pizza wheel, each croissant should be the diameter of the wheel. Mark the dough from right to left. Cut and separate the individual pieces. Using 3 small dark chocolate bars per croissant, lay one at the bottom of each and fold over and press down. Lay another bar at the top of the fold and in front of the fold, then roll the dough with chocolate until complete. Repeat with remaining croissants. Place croissants on sheet tray lined with parchment paper. Brush Egg wash on the top of croissants before proofing. Once proofed, bake at 375°F until croissants are nicely browned. Remove from oven and set on cooling rack. Plain and Stuffed Croissants For plain croissants, using the narrow croissant dough cutter, roll along the bottom flat edge. Separate the individual croissant dough for rolling. From the notch at the bottom of the triangle, take each side and fold the dough to it’s respective sides and then roll the rest of it until you achieve the full croissant shape. Place croissants on sheet tray lined with parchment paper. Brush Egg wash on the top of croissants before proofing. Once proofed, bake at 375°F until croissants are nicely browned. Remove from oven and set on cooling rack. With the top portion of this dough, using the large croissant dough cutter, repeat step 1 from above procedure. Repeat step 2 from above. Before rolling these place cheese and cubed ham around the widest area of each piece and then roll the dough. Place croissants on sheet tray lined with parchment paper. Brush Egg wash on the top of croissants before proofing. Once proofed, bake at 375°F until croissants are nicely browned. Remove from oven and set on cooling rack.

9. Cinnamon Rolls Water 2 oz Milk 8 oz Yeast, Fresh1 oz Bread Flour10 oz Pastry Flour10 oz Butter2 oz Sugar1 ½ oz Egg1 Salt½ oz Procedure: Straight Dough Method/Laminated Dough with Roll-in of Smear Pre-Heat Convection Oven to 375°F Scald Half the milk and add cold milk to bring milk temperature to about 100°F. Add the fresh yeast to milk. Make a well in the flour and add all the dry ingredients. Add ¾ of the milk and mix, then add the rest of the milk. Mix well – this should look like pasta dough. Add a little water. Roll dough out on floured surface to 1/3 inch thick and about ¾ of a sheet tray. Should be rectangle shape. Rub “smear” on the dough. Roll dough jelly roll style and then place on sheet tray lined with parchment paper. Place in proof box. Once proofed, using serrated knife, cut dough to 1 ¼ inch pieces and place on lightly sprayed aluminum pans. Place pans in the oven until a nice dark brown color. Remove pans and place on cooling rack. Once cooled, top with icing of your choice and enjoy!!

10. Cream Cheese Icing Butter8oz Cream Cheese4 oz Confectioner’s Sugar16 oz Lemon Juice½ tsp Vanilla Extract¾ tsp Milk as needed Cinnamon Smear Butter Melted2 oz Brown Sugar1 cup Cinnamon1 Tb Combine ingredients until well combined. Spread on rolled out dough before rolling dough. Soften Cream cheese and butter to room temperature. Use hand mixer to combine until whipped. Add confectioner’s sugar lemon juice and vanilla extract and mix until well combined and creamy. Add milk to thin if icing is too thick.

11. Blueberry Muffins Procedure: Muffin Method Pre-heat convection oven to 325°f Melt butter and then combine with sugar Sift all dry ingredients together or mix well with a fork add all the wet and dry ingredients together. Mix but be careful not to over-mix. You should still see dry particles. Place muffin cups into muffin pan Use a #10 ice cream scoop to fill cups all the way to the top. Place muffin pan in oven and bake until tops expand and crack on top and crust formation looks GBD, golden brown and delicious. Tops should look like a mushroom cloud. Internal temperature should be 190°f, or if you don’t have a thermometer, use a toothpick to check the center. If it comes out clean and the top of the muffin does not give. It’s done. Remove muffins from oven and place on cooling rack Pastry Flour10 oz Sugar5 oz Baking Powder½ oz Salt½ tsp Eggs, beaten3 oz Milk7 oz Butter, melted4 oz Vanilla extract1 tsp Frozen Blueberries5 oz Flour – to coat blueberries

12. Lemon Poppy Seed Muffins Butter 4 oz Sugar9 oz Eggs3 Pastry Flour10oz Baking powder½ tsp Baking soda¼ tsp Salt½ tsp Buttermilk4 ½ oz Lemon Zests & Juice1 ½ ea Poppy seeds1 TB Procedure: Creaming Method Pre-heat convection oven to 325° F Mix butter and sugar in a mixer until well- Combined Add eggs one at a time to create and maintain an emulsion Combine remaining ingredients, alternating between wet and dry ingredients. Place muffin cups into muffin pan Use a #10 ice cream scoop to fill cups all the way to the top. Place muffin pan in oven and bake until tops expand and crack on top and crust formation looks GBD, golden brown and delicious. Tops should look like a mushroom cloud. Internal temperature should be 190°f, or if you don’t have a thermometer, use a toothpick to check the center. If it comes out clean and the top of the muffin does not give. It’s done. Remove muffins from oven and place on cooling rack

13. Vanilla Pound Cake Butter, Softened8 oz Sugar8 oz Salt½ tsp Eggs3 Egg yolks3 Water1 ½ tsp Vanilla Extract1 ½ tsp Cake Flour7 oz Procedure: Creaming Method Pre-Heat Convection oven to 300° f Mix softened butter and sugar in a mixer at low speed Add eggs one at a time to create and maintain an emulsion Combine remaining ingredients, alternating between wet and dry ingredients. Once mixture is nice and creamy, empty mixture into sprayed loaf pan Bake until loaf is GBD, 190°F internal Temperature. It’s ok for loaf to be split on the top. Pound Cake should look dry on the outside and be moist on the inside. Remove to cooling rack.

14. Chocolate Chip Cookies Procedure: Creaming Method Pre-Heat convection oven to 325° F Mix butter and sugar together until creamed. Add the eggs and vanilla until well combined. Add remaining dry ingredients until well combined. Add chocolate chips until well incorporated. Using ice cream scoop, place portions on sheet tray lined with parchment paper. Place tray in freezer for 10-15 minutes. Once chilled, using dough scraper, cut portions in half. Shape new portions to round balls and place back on sheet tray. Place in the oven until cookies start to brown slightly, for crispy cookies leave in a little longer. Remove from oven and place on cooling rack. Store or serve once cool. Butter5 oz Sugar4 oz Brown sugar4 oz Salt ¾ tsp Eggs3 oz Vanilla Extract1 tsp Pastry Flour 10 oz Baking Soda¾ tsp Chocolate Chips6 – 10 oz

15. Almond Macaroons Egg Whites 4 oz Sugar 11 tsp Vanilla 2 tsp Almond Flour 4 oz Confectioner’s Sugar 8 oz Procedure: Foaming Method Pre-Heat Convection oven to 300°F Place egg whites in a bowl, add a pinch of salt and whisk to stiff peaks. Once egg whites are stiff and frothy, add sugar. Sift remaining dry ingredients in a separate bowl. Fold dry ingredients into egg whites, a little at a time to combine well and maintain thickness. Don’t over mix or mix will become too liquid. Place mixture into piping bag with an 804 tip. Using a sheet tray with a silp pad, pipe mixture in a circle to about the size of a quarter or half dollar. Place try into oven until cookies have a nice almond brown color. Remove from oven and allow to cool before removing cookies from silp pad Once cooled, take 2 cookies and add choice of jam or filling and create a cookie sandwich. Repeat with the remaining cookies. Cookies should be really chewy.

16. Buttermilk Biscuits Pastry Flour20 oz Cold Butter4 oz Kosher salt2 tsp Cream of tartar1 ½ tsp Baking Soda1 ½ tsp Buttermilk16 oz Procedure: Cut In Method Pre-heat Convection oven to 375°F Mix Flour first then add butter and coat Rub ingredients w/ hand once. Mix should have chunks In it. Make a well and pour milk, reserve 2 oz. Lightly toss. Sprinkle bread flour on bench and pour dough out of the bowl. Press dough into a rectangle. Spread reserve butter on top of dough. Fold into thirds like the croissant dough. Press dough down to ½ inch thick Repeat tri-fold twice more and after the third time press dough to 1 inch thick. Use round dough cutter to cut biscuits out. Place next to each other to prevent spread and promote rise. Brush tops with butter and place in oven. Remove from oven once they are GBD, golden brown and delicious, approximately 10-12 minutes. Place on cooling rack. Once cool serve or store.

17. Scones Bread Flour7.5 oz Pastry Flour7.5 oz Baking Powder2 ¾ tsp Baking Soda ½ tsp Salt¾ tsp Sugar2 ½ oz Butter6 oz Cream (Heavy)8 oz Vanilla Extract 1 tsp Chocolate Chips½ cup Procedure : Cut In Method Pre-Heat Convection Oven to 350°F Combine all dry ingredients, sugar is a dry ingredient Stir to combine, not very long Add butter, which should be cut into ½ oz pieces and should be cold Rub butter and dry ingredients with hands into a corn meal like texture. Add non-essential ingredients, except the chocolate chips, before adding the liquid. Make a well and in the flour mixture and add the cream. Combine ingredients. Don’t over mix. Dough should be mealy in texture. Flour the bench and pour contents on to the surface Press dough into a square shape Using a dough scraper, cut dough into 4 square quarters. Then, cut the squares in half to form 8 triangles. Place on baking sheet lined with parchment paper and bake in the oven until Golden in color. If the scones stay in the oven too long, they will be dry in the middle. Place tray on cooling rack and store once cooled in plastic containers.

18. Apple Pie and Classic Quiche Lorraine

19. Pie Dough (Pate Brisee) Pastry Flour24 oz Salt½ oz Butter16 oz (1 lb) Ice cold Water8 oz Procedure: Cut In Method Portion Butter into small into small squares Add salt to pastry flour and combine. Add butter to pastry flour. Rub together with your hands until mixture has quarter size chunks in the mixture. Take one third of the mixture and transfer to another bowl.. This will be the flaky top for the apple pie. Continue to rub the remaining two thirds of the flour mixture until it looks like corn meal (Mealy). This will become the shells of two pies. Take ½ of the mealy dough mix and roll out onto a flour surface until it’s about a ¼ of an inch thick. Do the same with the other half. Place dough onto a 7 inch pie dish. Using kitchen shears, cut the dough so it hangs about ¼ of an inch over the edge of the dish. Repeat with the second portion. With one of the pie shells, with your index finger and thumb on one hand and your index finger on the other, press the dough on the edge of the pie shell in with your one index finger on the outside into the middle of your thumb and index finger on the inside of the shell. This is called crimping. repeat this around the edge of the shell. This gives the shell a nice decoration. This shell will be used for quiche. Roll the dough out for the second pie shell and repeat the cut with the kitchen shears around the edge. No crimping. Have the flaky pie crust ready to go when making the apple pie recipe on the next page. ** When rolling any kind of dough on any surface, make sure you’re using flour on the bench and rolling pin to prevent the dough from sticking.

20. Apple Pie Filling Procedure: Cooked Fruit Pre-heat convection oven to 375° F Take sliced apple an sautee them in butter until there’s a little color. Make sure to bring the apples to a boil twice. Take off the heat and cool in stainless steel bowl on top of a bowl with ice in it To create the base for a slurry (wet mix of ingredients) whisk water, corn starch and lemon juice together. Add the cinnamon, salt and sugar to the slurry and whisk until well combined. Add slurry to the apples and combine. With your uncrimped pie shell, pour apple mix to the pie shell. Fill to a little above the top of the shell. Take you rolled flaky top crust and place it over the apples. With a little water reserve, brush the edge of the pie shell so it can act like an adhesive when you fold the shell edge onto the pie crust edge. Crimp the edge so that the seam will not come apart during the baking process. Then take a knife and cut some slits on the pie crust to let steam out during baking. Once the pie edge has been crimped, place pie in the oven for 15 minutes at 375° F for 15 minutes and reduce heat to 325°F for another 30 minutes. When the pie is done, remove and place on a cooling rack. Once cooled, serve a slice with ice cream and store the rest covered in plastic wrap. Apples, Peeled and sliced3-4 med size Butter1 ¼ oz Sugar 6.5 oz Water, cold2 oz Cornstarch1 oz Salt1/5 tsp Cinnamon1 tsp Lemon Juice2 tsp

21. Classic Quiche Lorraine Royale Eggs3 Heavy Cream6 oz Milk6 oz Saltpinch Black Pepper¼ tsp Filling Bacon (crumbled)5 strips Procedure Pre-heat oven to 375°F and par-bake pie shell for 20-25 minutes. Combine eggs and milk. Whisk them to combine. Then add cream and slowly whisk until combined. Whisking fast will create air in the cream mixture will make it foamy and will turn the quiche into a souffle. Add salt and pepper. Then take your pie shell and fill it with the crumbled bacon. Then add the royale. Place quiche in the oven at 375°F for about 25 minutes until the royale sets. Use a toothpick to check the center. If it comes out clean, it’s done. Place on a cooling rack.

22. Pastry Cream Milk (scalded)16 oz Sugar4 oz Eggs2 Egg Yolks2 Cornstarch1 ¼ oz Butter1 oz Vanilla Extract1 tsp Procedure: Stirred custard method Combine Eggs, yolks, Sugar, cornstarch, and vanilla extract in a Bowl and whisk together Slowly add 2/3 of the scalded milk to the egg mix to prevent the eggs from scrambling. This is called tempering. Whisk continuously throughout this process. Once combined add the rest of the milk and continue to whisk. Transfer mixture to the sauce pot and bring mix to a boil, continue to whisk to prevent lumps. Once Mixture Thickens and is smooth, remove from heat and transfer to a clean stainless steel bowl. Have bowl sitting in an ice bath for rapid cooling. Once cooled, pour mix onto plastic wrap, and wrap twice to prevent skin from forming on pastry cream. Place in the refrigerator until you are ready to assemble you Fresh fruit tart.

23. Pate Sucre Butter 16 oz Confectioner’s sugar8 oz Eggs2 Pastry Flour24 oz Procedure: creaming method Sift both the sugar and flour Butter should be soft and pliable Cream Butter and sugar at low speed in a mixer until it looks pasty Add eggs and mix until it comes together. Add flour until the mixture comes together and then stop the mixer. Pour out of the bowl and divide the pate into 4 12 oz packages. Label and refrigerate until you are ready to roll out onto tart pans. Frangipane Butter4 oz Almond Paste8 oz Sugar1 oz Eggs4 oz Cake Flour1 oz Procedure: Creaming Method In a mixer, combine sugar butter and sugar on low speed until it’s light and fluffy. Add eggs one at a time until combined. Add almond paste and flour and combine until creamy. Transfer from mixing bowl to a storage vessel until your are ready to use.

24. Pear Poaching Liquid Water32 oz Wine (White or Red)16 oz Sugar 16 oz Honey3 oz Vanilla Bean1 Orange and lemon zest2 pieces Rosemary, Fresh2 sprigs Thyme, fresh2 sprigs Peppercorns8 Cloves4 Star Anise1 Procedure: Poaching Place all ingredients into a stock pot. Bring to a boil and then lower temperature to simmer. Add whole, peeled pears in liquid and cover with a Cheesecloth. Poach Until fruit is fork tender (fork or a knife can easily pierce the fruit) Poached Fruit Tart Assembling Poach fruit tart In a blind baked (fully baked) Rectangle tart tin, add Frangipane to create ¼ inch thick base in the tart shell. Fan your sliced Poached Pears along the middle of the tart. Exposed frangipane is good to show case the different layers and textures of the tart, fruit, frangipane, and shell. Bake @ 325°F until center sets and frangipane has a nice brown color. Remove from oven and allow to cool on rack before removing shell.. Once cooled and tart tin removed, serve or store.

25. Bourbon Pecan Filling Eggs3 Brown Sugar3 ½ oz Corn Syrup8 oz Molasses1 Tsp Bourbon1 TBL Butter (Melted)1 ½ oz Vanilla Extract½ tsp Pecans8 oz Whisk eggs until yolks are completely broken. Add sugar and whisk until you create a slurry. Add the rest of the ingredients, except for the pecans, and combine. Pecans will be added to the base of the Blind Baked Shell for assembly of the pecan tart. Pecan Tart Assembling the Pecan Tart: Par Bake (partially bake) an 8 inch round Tart shell with weights inside the shell lined with parchment paper at 325°F until the shell is a little brown around the edges and still dough color in the middle. Remove parchment lining with weights from the shell.. add pecans to the base of the shell and then add Pecan filling over the pecans. Be careful not to overfill pie shell or liquid will bubble over and tart will be ruined. You can strain the filling through a chinois (strainer), however, it’s not a necessary if you don’t. Bake @ 325°F until center pie sets. Use a toothpick to check center. If it comes out clean the pie is done. Allow to cool on cooling rack before serving.

26. Pecan Tart – Frangipane

27. Fresh Fruit Tart Assembling the Fresh Fruit Torte In a blind baked (fully baked) Pie shell, spread a nice layer of pastry cream to create a nice base to add your fresh fruit. Add any fruit you desire as long as you follow to basic steps 1)When layering fruit on the custard base, try to leave as little as possible, any exposed custard. 2)Using large sliced fruit, layer or shingle and small fruit should be placed neatly side by side to cover any exposed custard Finish the tart by brushing an apricot glaze over the tart to add color and preserve the fruit ** Apricot glaze was unavailable for this presentation.