1. American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Ten Unit 20 Pastries and Desserts

2. 2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Objectives Define old world traditional pastries Describe the components of a plated dessert Create plated desserts with pies, tarts, cakes, and tortes Make a variety of individual pastries using several different types of dough, batter, and pastes

3. 3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Terms to Know Specific terms to know from this unit: Broadcast Dock Ricotta Semolina

4. 4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Pastries and Desserts – Basics Individual portions of a completed cake, torte, or pie When pastries are plated, they are usually garnished with a sauce, cream, or baked garnish Allows for combination of tastes and textures Balanced presentation

5. 5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sfogliatelle The “pastry of the nobles” Very labor intensive, but worth it

6. 6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sfogliatelle Dough (Traditional) Ingredients Weights Notes EnglishMetric Bread flour1 lb, 8 oz680 g Place all ingredients into a bowl; mix with dough hook to form a smooth, stiff dough. If the mixture is too soft after mixing for 5 minutes, add more flour. Water, cold1 lb450 g Egg whites1 oz30 g Salt¼ oz7 g Cream of tartar¼ oz7 g

7. 7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sfogliatelle Dough After mixing the dough, pass through a dough sheeter at 50% reduction Refold for 10-12 passes Shape the dough into a 12 in cylinder Refrigerate for at least 2 hours

8. 8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Roll-In for Sfogliatelle Dough Roll-In for Sfogliatelle Dough (Traditional) Ingredients Weights Notes English Metric Lard1 lb450 g Blend all ingredients using paddle attachment at slow speed to form a stiff paste. Butter8 oz230 g Bread flour2 oz60 g

9. 9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Roll-In Methods for Sfogliatelle Using a third of the dough at a time, use the dough sheeter at 25% reduction until the lowest setting is reached Overlapping the three sheets to make one continuous sheet Spread roll-in mixture over entire sheet Roll the dough into a cylinder shape, 16 inches long and 3-½ inches thick

10. 10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sfogliatelle Filling Sfogliatelle Filling (Traditional) Ingredients Weights Notes EnglishMetric Water1 lb450 g Bring water to boil; add flour and cook until water is absorbed, stirring constantly. Chill to 60°F (16°C). Semolina flour1 lb450 g Pastry ricotta3 lb1360 g Add remaining ingredients and chill overnight. Sugar12 oz340 g Eggs12 oz340 g Cinnamon oil6 drops Orange blossom water ½ oz15 g Candied orange peel 8 oz230 g

11. 11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sfogliatelle Preparation Make-Up Place filling in pastry bag Cut ¼ in disks from the roll and flatten into hands Form into cone-shaped shell with fingers Fill shells with filling Place on baking sheet and freeze

12. 12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Sfogliatelle Preparation (continued) Baking Place frozen shells on parchment-lined sheet pan Bake at 390°F (200°C) for 30 minutes (or until golden brown) Best served warm

13. 13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Cannoli Classic Italian pastry

14. 14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Cannoli Dough Cannoli Dough (Traditional) Ingredients Weights Notes EnglishMetric Bread flour2 lb900 g Combine all ingredients in a 20- quart mixing bowl; mix for 10 minutes at slow speed. Roll dough out and three-fold. Cover with plastic wrap and rest at room temperature for 2 hours. Shortening4 oz110 g Sugar2 oz60 g Cinnamon½ oz15 g Water6 oz170 g Vinegar5 oz140 g Egg whites2 oz60 g

15. 15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Cannoli Preparation Roll out dough, give one 3-fold and then allow dough to rest for 2 hours Roll dough very thin (~1/16 in-thick) and cut into 4-inch circles Fold the circles over dowels and seal edges with water Deep fry at 375°F (191°C) for 3 minutes or until puffed and light brown Drain and then remove dowels

16. 16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Cannoli Preparation (continued) Fill with ricotta filling and dust with powdered sugar Cannoli Ricotta Filling Ingredients Weights Notes EnglishMetric Pastry ricotta5 lb2270 g Combine all ingredients and mix with paddle at slow speed for 10 minutes (or until creamy). Sugar2 lb900 g Cinnamon oil5 drops

17. 17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Pastries Made with Cream Puff Paste (Pâté à Choux) Swan Cream puff Éclair

18. 18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Short Dough Tarts

19. 19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Strudel Classic German pastry

20. 20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Strudel Dough Strudel Dough (Traditional) Ingredients Weights Notes EnglishMetric Hi-gluten flour1 lb450 g Combine all ingredients; mix into smooth dough. Divide into 2 pieces and round into a ball. Brush with oil, cover and rest for 2 hours. Salt½ oz10 g Oil2 oz60 g Water, warm9 oz260 g

21. 21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Apple Cranberry Filling Ingredients Weights Notes EnglishMetric Apples, chopped4 lb1810 g Peel, core, and coarsely chop apples. Combine with the rest of the ingredients. Cranberries, whole8 oz230 g Bread crumbs, Japanese-style 8 oz230 g Sugar8 oz230 g Raisins4 oz110 g Cinnamon¼ oz7 g Lemon juice½ oz15 g

22. 22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Strudel Preparation Place a clean tablecloth (at least 3 ft x 4 ft) on working table a dust with flour Keep oil off of tablecloth Place dough on tablecloth and press fingers into dough to form a well and rim Stretch from the center out When dough is 12 in x 20 in, pick up dough in hands and stretch like pizza dough Continue until dough is 3 ft x 4 ft

23. 23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Strudel Preparation (continued) Brush with melted butter Broadcast white bread crumbs over dough At the top of the dough, place half of filling in a 2-½“ wide strip Trim top edge and fold dough over filling using tablecloth Continue rolling the dough up, brushing with melted butter as it is rolled

24. 24 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Strudel Preparation (continued) Trim the bottom edge and fold dough onto seam Brush the entire roll with melted butter then transfer onto baking pan Rest the completed dough for 1 hour before baking (or the roll can also be frozen) Baking instructions: For fresh dough, bake at 375°F (190°C) for 30-35 minutes For frozen dough, bake at 350°F (180°C) for 40-45 minutes

25. 25 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Babas and Savarins Classic French pastry

26. 26 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Pastries Made from Puff Pastry Dough Cream horn (lady lock) Cream slice Roulade

27. 27 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Pastries Made from Puff Pastry Dough (continued) Napoleons – traditional and Italian

28. 28 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Stone Fruit Tarts

29. 29 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary Pastries are individual portions of completed cakes, tortes, or pies When plated and garnished, pastries are referred to as desserts When plating pastries, a sauce, cream, or baked garnish is added Plating: Allows for a combination of different tastes and textures Must maintain balance

30. 30 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary (continued) Classic European desserts include: Sfogliatelle Cannoli Strudel Babas and Savarins Stone fruit tarts Other desserts include: Cream puff paste (pâte à choux) types, including swans, cream puffs, or éclairs Puff pastry types, including napoleons, cream horns, cream slices, and roulades

31. 31 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Exercises Review of various pastries and desserts Review of traditional European tortes Review of pastries made with cream puff paste (pâté à choux) Review of pastries made with puff pastry dough Review of stone fruit tarts

32. 32 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Equipment Needed Mixers Pans and bowls (as needed) Pastry dough equipment Baking ovens Racks Refrigerators Ingredients (as needed)