Fundamentals

Filigrees
In the time span of 2 weeks, I think I piped about 500+ of these little chocolate filigrees. It was painfully repetitious, but the good news is I'm almost a pro at them. Almost.

Quiche
Ingredients:
2 eggs
1 lb. heavy cream
pinch salt
pinch pepper
clove garlic, minced
sautéed veg. 
cheese

1. Have rolled out pie crust in a tin. 
2. Sautee veg. and garlic. 
3. In a container with a lid, combine whisked eggs, heavy cream, salt, pepper, and your choice of seasonings. Shake container to mix.
4. Sprinkle bottom of the crust with cheese. Evenly top with veg. Sprinkle another layer of cheese. 
5. In the middle of the tin, slowly pour in custard base. 
6. Bake in preheated 400 degree oven until custard is firm. 



 Apple Galettes 
Pie scraps?.. Make galettes!
These galetes are basically just a miniature version of apple pies. 
1. When scaling out the dough, only scale 3oz. pieces. 
2. Then, roll each 3 oz piece into a circle, as you would pie dough, and fill the inside of the round with apples or your own desired filling. 
3. Fold the sides in toward the filling.
4. Egg wash and bake at 375 degrees for about 20 minutes. 

Carrot Cake Muffins
Ingredients:
6 oz. bread flour
1 1/2 tsp. baking powder
3/4 tsp.  baking soda 
1 tsp. ground cinnamon
1/2 tsp. salt 
1/2 tsp. nutmeg
7 oz. granulated sugar
6 oz. veg. oil
4.5 oz. eggs 
2 oz. raisins (optional)
7 oz. carrots, grated

Directions:
1. Prepare muffin liners
2. Sift and combine bread flour, baking soda, baking powder, baking soda, cinnamon, salt, and nutmeg.
3. In a large bowl, whisk together eggs and oil. Whisk in sugar. Stir in carrots. 
4. Gently fold in sifted dry ingredients only until combined, do not overmix!
5. Scoop mixture into prepared liners 2/3 full. 
6. Bake in preheated 350 degree oven for 25 minutes or until a toothpick comes out clean from the center. 



 Butter Cookies
Ingredients:
(yield: 56 oz.)

16 oz.  Butter                                
9.5 oz. Sugar, confectionary                  
6 oz. Eggs, whole                         
1 oz. Extract, vanilla                             
24 oz. Flour, Pastry
                              

Directions:
1. In the bowl of a mixer fitted with a paddle on medium speed, cream the butter and sugar together until the mixture lightens and volume doubles. 
2. Add eggs and vanilla a little at a time. Allow each addition of eggs to incorporate until the mixture looks creamed again before the next addition of eggs. 
3. Add sifted flour on low speed and beat only until fully incorporated. 
4. Put mixture in a piping bag fitted with an 824 tip and pipe batter onto a sheet pan lined with parchment. 
5. Bake in an oven preheated to 325 degrees for 10 minutes or until slightly browned. 
6. Let cool. Sandwich together with ganache or preserves and/or drizzle with chocolate. 


 Apple Filled Diplomat Cream Cups
Diplomat cream consists of equal parts pastry cream and whipped cream. This is a light, flavorful dessert that is commonly made with a fruit filling and is a good treat for summertime...or anytime.
~~~Flavoring~~~
Diplomat cream can be flavored with anything by steeping fresh flavors such as vanilla bean (in this recipe), cinnamon sticks, fruit rinds, etc. into the hot milk.
To flavor with extracts, liqueurs, or melted chocolate, wait to add to the pastry cream until after it is cooked (add while whisking in butter). 
Also, this recipe uses sautéed apples, but any fruit filling can be used in this dessert. 

Ingredients:
9 oz. milk
2 oz. sugar 
1/4 vanilla bean 
0.5 oz. cornstarch
1.5 oz. egg yolks
0.6 oz. butter
1 apple 
1 tbsp. oil 
about 13 oz. heavy whipping cream 

Directions:
1. In a saucepan, combine milk, half of the sugar, and scraped vanilla bean. Bring to a scald. 
2. Meanwhile, whisk together yolks, other half of sugar, and cornstarch in a medium bowl. Do not let sit without whisking.
3. When milk begins to simmer, slowly temper it into the egg mixture in a steady stream, while whisking constantly.
4. Place mixture back into saucepan over medium heat and whisk constantly until thickened and reaches at least 175 degrees. 
5. Take off heat, whisk in butter until melted. 
6. Pour mixture into a separate bowl and cover with plastic touching the surface of the cream to prevent a film from forming. Chill immediately. 

7. Dice apple into 1/8 in. cubes. 
8. Heat oil in a saute pan and add apples. Sautee apples until dark brown and remove from pan to cool. 

9. When pastry cream is cold, push it through a cheesecloth to remove vanilla bean and any clumps. Measure the weight of the cream. It should weigh about 13 oz. If the weight is 13 oz., then scale out 13 oz. of heavy whipping cream or whatever weight is equivalent to the weight of the pastry cream. 
10. Whip cream to soft peak. 
11. Whisk 1/3 of the cream into the pastry cream. 
12. Fold in remaining cream in 2 stages. 
11. Put mixture into a piping bag and pipe a small layer of cream into cups. Sprinkle some cooled sautéed apple over the cream. Finish filling the cup. 
12. Garnish the diplomat cups with chantilly cream (vanilla flavored whipped cream) and a piece of sautéed apple. 


 Practical Exam
My practical consisted of butter cookies, creme angalise, tempering chocolate, filigrees, sauteed apple filled diplomat cream cups, roasted pineapple, and pastry cream..all made within about 4 hours. 
Bored of repetition, I couldn't be happier to say that this class is finally over. 

1 comment

© A Little Baker
Maira Gall