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

Pecan Pie Filling

Ingredients

• 5.325 # granulated sugar
• 4.5 # dark corn syrup
• 3 # melted unsalted butter
• 4.5 # eggs
• 6 oz. vanilla extract
• 5 # pecans (8 oz. per pie)

Directions

1. Combine the sugar, dark corn syrup, and butter in a pot. Stir. Bring to a boil while stirring and boil 1 minute.
2. Cool enough so that you won't cook the eggs when adding. Add the eggs and vanilla and combine.
3. Scale the pecan pieces into the par-baked pie shell
4. Pour the filling over the nuts, and fill to the bottom rim of the pie shell.
5. Bake in a 325F oven for approximately 40 minutes, or until the center of the pie begins to dome, is firm to the touch, and is golden brown.
6. Pie shine and bake an extra 5 minutes (optional).

Yield: 10 pies

Apple Pie Filling

Ingredients

• 15 # apples, peeled and cored
• 3 # 2 oz. granulated sugar
• 15 oz. cornstarch
• 10 oz. melted unsalted butter
• 5 oz. lemon juice
• 25 grams ground cinnamon
• 2.5 tsp. salt

Directions

1. DO NOT mix filling until ready to fill and bake pies.
2. Toss together all dry ingredients. Add apples and lemon juice and combine.
3. Egg wash the rim of the pie and place the top crust.
4. Finish the top with crimp, egg wash, vent, and sugar (optional).
5. Bake for approximately 55 minutes in a 400F oven until done.
6. Pie shine and bake an additional 5 minutes (optional).

Yield: 10 pies


Variation

• Peach pie: Replace apples with fresh peaches.

Biscuits

Ingredients

• 340 grams bread flour
• 170 grams pastry flour
• 7 grams salt
• 14 grams baking powder
• 56 grams granulated sugar
• 156 grams cold unsalted butter, cubed
• 100 grams eggs
• 255 grams buttermilk
• Egg wash
• Melted butter

Directions

1. Sift the dry ingredients. Add to a 5 qt. mixing bowl with a paddle. Mix on low to combine.
2. Add the butter on low speed until it is walnut sized pieces.
3. Mix together the buttermilk and the eggs. Add the egg mixture on low speed until just combined. Refrigerate until dough is somewhat firm.
4. On a floured bench, roll the dough 1/2-inch thick. Brush off the excess flour and give the dough a three-fold.
5.  Roll the dough to 1" thick, brush off excess flour. Cut into desired shape. Turn upside-down on parchment-lined baking sheet. Chill for 20 minutes.
6. Egg wash the tops of the biscuits and bake in a 400F oven for 15 minutes. The biscuit will be stable and be golden brown on the top. Brush with melted butter immediately out of oven.

Marzipan

Ingredients

• 6 lb. almond paste, cubed
• 3 lb. powdered sugar, sifted
• 2 lb. pouring fondant
• 1 lb. glucose
• 2 oz. Kirshwasser or Brandy
• 3 lb. powdered sugar, sifted

Directions

1. In a 20 qt. mixing bowl, place the almond and the first powdered sugar. With a paddle, mix on low speed to combine.
2. Add the fondant, glucose, and alcohol. Mix on low speed to combine. 
3. Add remaining powdered sugar on low speed to combine Do not over mix.
4. Finish by kneading by hand on the bench.
5. Roll out to a log shape. Cut 3-4"-long pieces. Wrap in plastic wrap.
6. Store in a Ziploc bag in the cooler.

Yield: 15 lb.

Low yield (2 1/2 lb.):

• 1 lb. almond paste, cubed
• 1/2 lb. powdered sugar, sifted
• 151 grams pouring fondant
• 76 grams glucose
• 9 grams Kirshwasser or Brandy
• 1/2 lb. powdered sugar, sifted

Pie Crust (3-2-1 Dough)

Ingredients

• 1 lb. 8 oz pastry flour
• 1/2 oz. salt
• 1 lb. COLD butter
• 8 oz. COLD water

Directions

1. Sift the flour and salt on a bench.
2. Cut the butter into the flour using a chef knife.
   a.(**MEALY=pea-sized pieces of fat, FLAKY=walnut-sized pieces of fat**)
3. Transfer the mixture to a bowl. Add the cold water all at once. Mix until just combined.
4. Compact the dough into a large square. Cut in half, layer and compact again. Repeat once more.
5. Divide the dough into four 11-oz. pucks. Wrap and chill.
6. Roll the dough on a floured bench. Brush off flour, line tins.
7. Finish as directed.

Charlotte Russe (Bavarian Cream Cake)

Ingredients

• Ladyfingers
• Ladyfinger sponge (remaining ladyfinger batter spread on a sheet pan and baked)
• 3 oz. simple syrup + 4 grams vanilla extract
• Bavarian Cream
• Creme Chantilly
• Chocolate shavings

Directions

1. Indent ladyfinger sponge with 8-inch cake ring and cut a circle 1/4-inch inwards. (Cake base should be 7 1/2-inches in diameter.) 
2. Center sponge in the middle of the cake ring.
3. Cut the ladyfingers to 2 1/2 inches long use a ruler and a pizza roller.
4. Line ladyfingers (straight edge down, tops facing outward) along the edge of the cake ring. The ladyfingers should be SNUG.
5. Brush the bottom sponge (NOT the outside ladyfingers) with some vanilla simple syrup.
6. Ladle Bavarian Cream halfway up the cake. Soak extra lady fingers in syrup and put upside down on top of the cream, spaced out.
7. Ladle remaining cream and even out.
8. Refrigerate for at least 24 hours to set gelatin.
9. Garnish with chantilly cream and chocolate shavings.

Bavarian Cream

Ingredients

• 5 sheets gelatin
• 1 vanilla bean
• 300 grams milk
• 65 grams granulated sugar
• 55 grams egg yolk
• 350 grams whipping cream, cold

Directions

1. Separate gelatin sheets from each other. Soak in ice water for 5-10 minutes.
2. Scrape the vanilla pod of the seeds. Set aside.
3. In a small pot, add the milk and half the sugar with the vanilla seeds and pod. Bring to a boil.
4. Stir remaining sugar and egg yolks. Stir in hot milk. Remove vanilla pod.
5. Put mixture back in pot and cook to nappe (coats the back of a spoon). Add to the hydrated (and gently-squeezed-out) gelatin sheets and stir until gelatin has dissolved. 
6. Strain mixture through a chinois or fine sieve and cool while stirring constantly to 33 degrees Celsius.
7. Whisk the cream until thickened (just before soft peaks form). Add half the vanilla sauce and fold over with whisk. Fold in the remainder with a rubber spatula until fully combined.
8. Use in Charlotte Russe or other recipe (immediately before gelatin sets).

Creme Anglaise (Vanilla Sauce)

Ingredients

• 12 oz. milk
• 4 oz. heavy cream
• 6 oz. granulated sugar
• 5 egg yolks
• 1 vanilla bean

Directions

1. Combine the milk, cream, half the sugar, and vanilla bean (seeds and pod) in a small pot. Bring the mixture to a boil. Remove the vanilla pod.
2. Combine the yolks and the remaining sugar. Temper the hot milk into the yolks, whisking to prevent the yolks from cooking.
3. Return the custard base to the heat. Stir and cook to nappe (coats the back of a spoon).
4. Immediately strain through a chinois or fine-sieve over an ice water bath. Stir the mixture constantly until custard has cooled.

Icebox Sugar Cookies

Ingredients

• 9 oz. unsalted butter, room temperature (65-70F)
• 12 oz. granulated sugar
• 2 oz. eggs, room temperature (65-70F)
• 1/2 oz. honey
• 11 oz. cake flour, sifted
• 4 oz. bread flour
• 3 1/2 grams salt
• 2 grams baking soda
• 3 grams vanilla extract

Directions

1. In a large mixing bowl, place the butter and sugar. Cream the mixture on low speed until properly aerated.
2. Add the eggs (25% at a time), scraping after each addition.
3. Sift the dry ingredients together, and add all at once to the butter mixture. Mix on low speed until just combined.
4. Form cookie logs (1-inch in diameter). Chill or freeze until firm (freeze up to 1 month).
5. Brush the log in egg white and roll in cinnamon-sugar. 
6. Slice cookies 1/4" thick, place on parchment-lined baking sheet.
7. Bake in a 350F oven for 10-12 minutes, rotating halfway. Edges will just begin to color. Do not over bake.

Yield: 2 dozen

Streusel Topping

Ingredients

• 250 grams light brown sugar
• 85 grams chopped walnuts (optional)
• 85 grams chocolate chips (optional)
• 6 grams ground vinnamon
• 4 grams cocoa powder

Directions

1. Mix all ingredients together.

Roulade

Ingredients

• 200 grams egg yolks, room temperature (65-70F)
• 100 grams granulated sugar
• Zest of 1 lemon OR 1 orange
• 300 grams egg whites
• 60 grams granulated sugar
• 2 grams salt
• 160 grams pastry flour, sifted

Directions

1. In a large mixing bowl, whip the yolks and first sugar to sabayon (ribbon stage). Set aside.
2. In another large mixing bowl, begin to whip the whites until foamy. Gradually add second sugar to the whites and whip to soft peaks. Transfer to the bowl with the egg yolks.
3. Sift in the dry ingredients while folding the mixture together.
4. Immediately spread onto a parchment-lined, flat sheet pan. 
5. Immediately bake the roulade in a 400F oven for 6-8 minutes, or until you can touch the cake and it springs back. Do NOT over bake.
6. Immediately flip the hot roulade onto another sheet of parchment generously sprinkled with granulated sugar to prevent sticking. Trim the long edges of the roulade with a pizza roller. Spread jam or other desired filling onto the roulade. Pinch one long end of the roulade and roll, peeling away the parchment as you go. Wrap the whole roulade in the parchment (seam side down) and let cool.
7. Slice and serve.

Variations:

• Chocolate: Replace 2 oz. flour with cocoa powder.

Pound Cake

Ingredients

• 470 grams unsalted butter, softened (70-80F)
• 600 grams granulated sugar
• 454 grams eggs, slightly warm (80-90F)
• 14 grams vanilla extract
• 8 grams salt
• 570 grams cake flour, sifted
• 4 grams baking powder
• 130 grams sour cream

Directions

1. Grease three 7x5-inch loaf pans well and line with paper liners, if desired.
2. In a large mixing bowl, cream the butter and sugar together until properly aerated.
3. Add the eggs (25% at a time), scraping after each addition. Gently warm over a water bath and continue to mix until mixture is emulsified (homogeneous).
4. Sift the dry ingredients together. Add the dry ingredients to the butter mixture all at once. Fold in by hand until almost combined.
5. Add the sour cream and fold in until just combined. Do NOT over mix.
6. Deposit into the prepared loaf pans and bake in a 375F oven for 40-50 minutes, or until center is crowned and middle is firm to the touch.

Yield: 3 loaves

Variations

• Chocolate marble: Combine 28 grams cocoa powder, 14 grams powdered sugar, and 70 grams milk to make a paste. Add 500 grams of the batter. Marble the two batters together.
• Streusel: Prepare streusel topping. Place 350 grams of batter on the bottom of each pan, top with 50 grams streusel, top with 350 grams of batter and finish with 25 grams streusel.
• Fruit: Decrease vanilla extract to 7 grams. Add 1 Tbsp. lemon zest. Fold in 200 grams desired berries with the sour cream.

Eclairs

Ingredients

Pate a Choux:

• 4 oz. milk
• 4 oz. water
• 2 grams salt
• 4 oz. unsalted butter, cubed and softened
• 4 oz. bread flour
• 8 oz. eggs

• Pastry Cream
• Chocolate Fondant

Directions

1. Place the milk, water, butter, and salt in a medium pot. Bring to a boil over medium-high heat.
2. Off the heat, add the flour all at once. Stir with a wooden spoon until homogeneous.
3. Return to the heat and continue stirring until a film forms on the bottom of the pot.
4. Place the mixture in a large mixing bowl with a paddle. Mix on low speed for 30 seconds.
5. Add 25% of the eggs and mix to fully incorporate. Add the remaining eggs 10% at a time until you can lift the paddle and a V shape forms from the batter. Alternatively, you can pinch the mixture between your fingers. You'll know it's ready when it forms an hourglass when you move your forefinger and thumb apart). You may not need all the eggs.
6. Place in a pastry bag with an 806 tip. Pipe 3-inch oblongs on a parchment-lined baking sheet. Let sit for 15 minutes to form a "skin".
7. Bake in a 375F oven for 40-45 minutes, rotating halfway, or until fully golden-brown. The eclairs are done when you lightly touch the top and it does not give. Allow eclairs to cool completely. 
8. Use a small circle piping tip to poke two holes through the bottom of each eclair. Use the same piping tip to pipe the pastry cream in each eclair, filling through one hole and stopping when the custard begins to come out the other.
9. Dip the eclairs in the chocolate fondant, making sure the fondant is about 95-100F. Let any excess fondant drip and flip the eclair around so the chocolate doesn't drip down the sides. Let set and refrigerate until serving.

Yield 2 dozen 3" eclairs

Pastry Cream

Ingredients

• 16 oz. milk
• 4 oz. granulated sugar
• Pinch of salt
• 42 grams cornstarch
• 3 eggs
• 1/4 oz. vanilla extract
• 1 1/2 oz. butter

Directions

1. Place 90% of the milk and salt in a medium pot. Sprinkle half of the sugar over the milk. Do NOT stir.
2. Bring the milk to the boil. Do not stir.
3. Meanwhile, in a small mixing bowl, make a slurry by whisking the remaining milk, sugar, and cornstarch. Add the eggs and whisk to create a liasion.
4. Temper the boiling milk into the liasion, whisking to prevent the eggs from cooking. Pour the custard back into the pot and return to heat, whisking constantly.
5. When the starch just begins to thicken, remove the pot from the heat and whisk vigorously until no lumps remain. Return to heat and stir constantly while boiling for 1-2 minutes.
6. Remove from the heat and taste for starch. Continue boiling is starch is present.
7. Stir in the butter and vanilla extract and mix until homogeneous.
8. Pour the pastry cream onto a plastic-lined sheet pan. Place plastic wrap directly on the surface of the pastry cream to prevent a skin from forming.
9. Let sit out at room temperature for 10-15 minutes to cool. Refrigerate.
10. Reconstitute: mix with a whisk or paddle before use.

Ladyfingers

Ingredients

• 13 egg yolks, room temperature (65-70F)
• 4 oz. granulated sugar
• 13 egg whites
• 9 oz. granulated sugar
• 12 oz. cake flour, sifted
• 6 grams vanilla extract

Directions

1. In a large mixing bowl, whip yolks, vanilla, and first sugar until sabayon (ribbon stage).
2. In another large mixing bowl, whip the whites on medium speed until foamy. Sprinkle the second sugar into the whipping whites. Whip the whites to stiff peak.
3. Temper the meringue into the yolks using the 1/3 2/3 method. 
4. Sift the cake flour into the egg mixture while folding.
5. Immediately place into 2 pastry bags with 804 tips/
6. Pipe onto prepared parchment sheets (about 3 inches long).
7. Lightly sift powdered sugar onto the ladyfingers.
8. Bake in a 375F oven for 12 minutes, or until it springs back and there is slight color on the edges.