Italian Meringue Buttercream

Ingredients

• 8 oz. egg whites
• Water as needed
• 16 oz. granulated sugar
• 1 lb. 8 oz. unsalted butter, 65-70F
• 1/8 oz. vanilla extract

Directions

1. Place the whites in a clean mixer with a whip attachment. Set aside.
2. Place the sugar and enough water to cover the sugar in a clean pot. Stir slightly.
3. On high heat, boil the sugar. Wash the sides of the pot down with a clean pastry brush dipped in water as needed to remove any sugar crystals. Cook the sugar to 238F.
4. Once the sugar reaches 238F, begin to whip the whites on high speed.
5. When the sugar reaches 240F (soft ball stage), pour a thin, steady stream into the whites on medium-low speed. Be careful not to hit the whip with the sugar.
6. Continue mixing on high speed until stiff peaks occur. Bowl should be just warm to the touch.
7. Reduce the mixer speed to low and add the soft butter in while mixing. It will look lumpy at first, but raise the speed to medium and then high to encourage emulsion, scraping down the sides of the bowl as needed. If the bowl is too cold, warm slightly over a bain marie. If bowl is too warm, spread icing on sheet pan and refrigerate about 5 minutes, then return to bowl and continue whipping.
8. Once the buttercream is smooth, creamy, and ivory-white, add the vanilla and mix again on high speed until fully-combined.
9. Use immediately or chill.
10. Reconstituting: Warm the butter cream to 65-70F and paddle on medium-high speed until desired texture is reached.

Cream Pies (4 ways)

Ingredients

• 1 blind-baked pie shell
• 1 formula Pastry Cream

Banana Cream Pie:

1. Slice half a banana, mash other half. Soak sliced bananas in rum.
2. Add mashed banana with butter and substitute the vanilla with rum
3. Add half the pastry cream to pie shell. Layer the sliced bananas and top with remaining cream. Top with chantilly cream and extra banana slices

Chocolate Cream Pie:

1. Add 4 oz. finely chopped dark chocolate with the butter and vanilla. Pour into pie shell. Top with chantilly cream and shaved chocolate.

Coconut Cream Pie:

1. Toast 2 oz. sweetened shaved coconut. Substitute vanilla with rum and add 2 oz. sweetened shaved coconut with butter. Layer half the pastry cream in the pie shell, add a third of the toasted coconut, top with remaining pastry cream and another 1/3 of the toasted coconut. Top with chantilly cream and remaining toasted coconut

• 1/2 formula Chantilly Cream

Sour Cream Crumble Apple Pie

Ingredients

Filling

• 4 lb. peeled sliced apples
• 1 lb. granulated sugar
• 1 tsp. ground cinnamon
• 1/2 oz. vanilla extract
• 2 oz. bread flour
• 4 oz. unsalted butter, 1/4" cubes
• 1/4 oz. salt

Sour Cream Topping

• 2 pt. sour cream
• 4 oz. granulated sugar
• 2 eggs
• 1/2 oz. vanilla extract

Crumb Topping

• 2 lbs. cake flour
• 1 lb. sugar
• 1 tsp. cinnamon
• 1 lb. softened unsalted butter
• 1/2 oz. salt.

Directions.

1. Prepare 4 unbaked pie shells.
2. Toss together filling ingredients. Fill pie shells.
3. Blend together sour cream topping ingredients and pour over pie shells.
4. Rub together crumb topping ingredients and sprinkle over evenly pies.
5. Bake pies 400F for approximately 1 hour, or until crust is golden and apples are tender.

Cherry or Blueberry Pie Filling

Ingredients

• 10 # frozen cherries/blueberries
• 3 # 8 oz. juice from cherries/blueberries
• 3 # granulated sugar
• 1 oz. lemon juice
• 5 grams salt
• 1 # 4 oz. apple juice
• 7 oz. cornstarch

Directions

1. Thaw and drain the fruit. Use a china cap to remove juice.
2. Combine the berry juice, sugar, lemon juice, and salt in large pot. Boil the juice mixture.
3. Create a slurry with the apple juice and cornstarch.
4. Temper the slurry into the boiling mixture. Return to boil for 1 minute. Add the drained fruit and stir with wooden spoon. Boil 1 minute.
5. Chill at room temperature before storing.
6. For pies, fill the shell 3/4 full.
7. Bake in a 400F oven for 50-60 minutes, or until crust is golden brown and filling is boiling.

Yield: 10 pies

Pumpkin Pie Filling

Ingredients

• 1250 grams eggs
• 300 grams egg yolks
• 4800 grams pumpkin puree
• 1800 grams granulated sugar
• 30 grams salt
• 5 grams ground nutmeg
• 5 grams ground cloves
• 20 grams ground cinnamon
• 10 grams ground ginger
• 3600 grams evaporated milk

Directions

1. Combine the eggs and pumpkin. Add the sugar, then the salt and spices, and last the evaporated milk.
2. Rest for 15 minutes before baking.
3. Fill par-baked shells halfway and finish filling at the oven. Bake in 325F oven for approximately 40-50 minutes, or until filling domes in center.

Yield: 10 pies