1. Tartlets

    May 5, 2015 by alex

    The almondine and apple frangipane tartlets are very good. There is a nice balance between the tart raspberry jam and the sweet frangipane. It tasted very similar to a linzer torte minus the hazelnut flavor. The ganache tartlet was my least favorite out of all of them because I’m not a huge fan of too much chocolate. I also thought it was too sweet. It was difficult to get the edges as straight as possible. The lemon curd tartlet was very tart compared to the rest of the tartlets. The curd was very smooth and had a good mouthfeel. The torched meringue on the top was a nice touch. The fruit tart was very good. The neutral pastry cream balanced out with the fresh fruit and the glaze.

    Short Dough:                        Yield: 6 lbs 6 oz

    1 lb granulated sugar
    2 lbs room temperature, unsalted butter
    6 oz eggs
    3 oz pastry flour

    Directions:

    1. Cream the butter and sugar together in a stand mixer with a paddle.
    2. Add the eggs one at a time. Scrape the bowl.
    3. Add the flour on low speed. Mix until combined.
    4. Weigh out, cover with plastic wrap, and refrigerate.

     

    Almond Cream:                      Yield: filling for one 9 inch ring

    2 oz room temperature butter
    2.5 oz granulated sugar
    1/2 egg
    0.5 oz egg yolk
    6 oz almond flour
    0.5 oz rum

    Directions:

    1. Cream the butter and sugar together.
    2. Add the egg.
    3. Stream in the yolk.
    4. Add the almond flour and then the rum.
    5. Store at room temperature until ready to add to the pastry cream to make frangipane.

     

    Pastry Cream:                    Yield: 14.45 oz

    8 oz milk
    1/8 vanilla bean
    1.125 oz granulated sugar
    0.625 oz cornstarch
    0.125 oz cake flour
    1.125 oz granulated sugar
    0.75 oz milk
    1 oz egg yolk
    1/4 egg
    0.75 oz butter

    Directions:

    1. Heat the 8 oz milk, vanilla bean, and 1.125 oz sugar in a pot. Scald.
    2. Combine the other sugar, milk, cornstarch, and cake flour in a separate bowl. Whisk together. Add the egg and yolk.
    3. Temper the scalded milk mixture into the egg mixture. Add back into the pot.
    4. Return to the heat.
    5. Whisk constantly and allow to boil for at least a minute.
    6. Remove from the heat and add the butter.
    7. Cool over an ice bath until it reaches 41F. Cover with plastic wrap and make sure that it is touching the surface of the cream.

     

    Frangipane:              Yield: 10 oz

    4 oz Pastry Cream
    6 oz Almond Cream

    Directions:

    1. Mix together until smooth.

     

    Chocolate Ganache:           Yield: 21 oz

    10 oz dark chocolate (58%)
    8 oz heavy cream
    1 1/2 oz unsalted butter
    1 1/2 oz granulated sugar

    Directions:

    1. Place chocolate in a bowl.
    2. Heat the heavy cream, butter, and sugar in pot.
    3. Pour cream over the chocolate.
    4. Stir until melted.

     

    Lemon Curd:              Yield: 18 oz

    4 oz egg yolks
    6 oz granulated sugar
    4 oz lemon juice
    0.5 oz lemon zest
    4 oz unsalted, softened butter

    Directions:

    1. Whisk the yolks, sugar, lemon juice, and zest in a bowl.
    2. Place the bowl over a double boiler.
    3. Cook until thick.
    4. Strain and add butter.
    5. Stir until combined.

     

    Swiss Meringue:             Yield: ~36 oz

    20.1 oz (570 g) granulated sugar
    16 oz egg whites

    Directions:

    1. Heat the sugar and egg whites over a double boiler until the sugar dissolves.
    2. Whip in the mixer until cool.

    Directions for baking and filling:

    1. Roll out the dough in 1/4 inch thick circles.
    2. Place the tartlet tins under the dough and press the dough into the molds with either your finger or a ball of dough.
    3. You will need five fluted barquette tins, five straight sided barquette tins, five fluted round tins, five straight sided round tins, two square tins, and three rectangle tins.
    4. Dock all of the doughs.
    5. The fluted barquette tins, fluted round tins, square tins, and rectangle tins all need to be prebaked in 300F ovens for about 10 minutes or until the edges start to brown. The fluted round tins should be prebaked with plastic wrap and blind baking beans.
    6. Once cool remove from tins.
    7. Fill the straight sided barquettes and the round tins with a thin layer of raspberry jam.
    8. Fill to the edge with frangipane. Spread evenly with a small offset spatula.
    9. Top with slivered almonds (straight sided barquettes) or apple slices (round tins).
    10. Bake in a 300F oven for at least 30 minutes or until the center is fully baked. Once cool, dust with 6x sugar.
    11. Spread a thin layer of melted dark or white chocolate in all of the shells that are prebaked. Allow to set.
    12. Fill the fluted banquette tins with lemon curd. Allow to set. Top with swiss meringue and then torch.
    13. Fill the fluted round tins with pastry cream. Top with fresh fruit and then glaze with either harmony or apricot glaze. Make sure that the pastry cream is fully covered. If it is not, cover with toasted almond or pistachio crumbs.
    14. Fill the square and rectangle with hot ganache and then tap the shell to even out the ganache. Reheat the ganache in between shells. Use a toothpick to move the ganache into the corners of the shell. The edges should be very clean. Decorate with white chocolate.

     


  2. Turtle Pie

    May 5, 2015 by alex

    Turtle Pie

    This pie was full of chocolate from the crust to the mousse. The crust is bitter due to the amount of cocoa powder. This balances out the sweetness of the mousse. The mousse is very rich and creamy. It is a little bit too sweet for my taste. The caramel is salty and has chopped pecans. I wish that the pie had less sugar and was more balanced.

    Chocolate Tart Dough:   Yield (4) 3 inch tart shells

    85 g room temperature, unsalted butter
    35 g 6x sugar
    1 egg yolk
    140 g pastry flour
    35 g cocoa powder
    1/4 teaspoon sea salt

    Directions:

    1. Beat the butter and sugar together on low speed in a stand mixer with a paddle. The mixture should be smooth.
    2. Stream in the egg yolk. Make sure the it is fully incorporated and scrape down the sides of the bowl.
    3. Sift the dry ingredients and add to the mixture. The dough should come together after two minutes.
    4. Wrap in plastic wrap and allow it to rest for 30 minutes on the table.
    5. Weigh out 2 oz and set aside.
    6. Grease the 3 inch tart tins with pan spray.
    7. Push the 2 oz blocks into the bottom of the tins.
    8. Bring the dough up the sides of the tin. It should be about 3/8 inch thick.
    9. Dock the dough with a fork.
    10. Freeze for 30 minutes.
    11. Bake in a 400F oven for 15 minutes with blind baking beans wrapped in plastic wrap in the center. Remove the beans and bake for another five minutes.

     

    Caramel:                Yield: 8 oz

    2.5 oz granulated sugar
    1 oz unsalted butter
    2 oz heavy cream
    1.5 oz chopped pecans
    1 oz whole pecans

    Directions:

    1. Caramelize a thin layer of sugar in a pot (just enough to cover the bottom).
    2. Add more sugar and repeat until all of the sugar is caramelized.
    3. Heat the sugar until one shade lighter than what you want.
    4. Remove from the heat.
    5. Add the butter.
    6. Add the heavy cream.
    7. Sprinkle the chopped pecans at the bottom of the tart shells.
    8. Pour into the bottom of the prebaked tart shells.
    9. Allow to set.
    10. Make the turtles with the leftover pecans.
    11. Cut one pecan in half. Those are two heads.
    12. Cut the middle section out of another pecan. Put the two pieces together and cut the rounded side off. Those are two legs.
    13. Repeat until you get four turtles.
    14. Place the pecans on a silpat and arrange them into turtles.
    15. Pour all little bit of caramel (no pecans in it) into the center. Try not to make a mess. Allow to set.
    16. Pour melted dark chocolate over the set caramel.
    17. Put a small amount of white chocolate into a piping bag and pipe eyes on the turtle.
    18. Put a small amount of dark chocolate into a piping bag and pipe pupils on the turtle.

     

    Chocolate Mousse:

    5 oz heavy cream
    5 oz dark chocolate
    0.75 oz softened butter
    2.25 oz granulated sugar
    1 oz pasteurized egg yolks
    2 oz pasteurized egg whites

    Directions:

    1. Melt the chocolate and butter together over a double boiler.
    2. Whip the heavy cream with a whisk to a soft peak.
    3. Whip the egg whites in a stand mixer until frothy then slowly add the sugar.
    4. Whip the french meringue to a medium peak.
    5. Remove chocolate from the heat. Add the yolks.
    6. Whisk in 1/2 of the whipped cream to the chocolate.
    7. Fold the rest in.
    8. Fold the meringue into the chocolate. Make sure that it is fully incorporated. Set on ice.
    9. Pipe onto the pie. Make sure to leave a border showing the caramel.
    10. Set in the fridge.
    11. Top with a swirl of whipped heavy cream.
    12. Place turtle on top.
    13. Dust with powdered sugar.

  3. Linzer Torte

    April 30, 2015 by alex

    Linzer Torte

     

    I love Linzer tortes so I knew that I was going to love this. I love that it has so much frangipane in the center. The dough is sweet and nutty from the hazelnuts. The raspberry provides a nice contrast to the frangipane. The almonds on the outside ring give it a crunchy component. This is a very good torte and I look forward to making it again.

    The Dough:                                Yield: 2 lbs of dough

    8.2 oz room temperature butter
    6 oz granulated sugar
    1 egg
    0.125 oz vanilla extract
    10 oz cake flour
    0.125 oz cinnamon
    0.165 oz baking powder
    4 oz hazelnut flour
    2.18 oz cake crumbs

    Directions:

    1. Cream the butter and sugar together.
    2. Add the egg and vanilla.
    3. Add the cake flour, cinnamon, and baking powder.
    4. Stir in the hazelnut flour and the cake crumbs.
    5. Weigh out 2 1 lb disks of dough.
    6. Wrap in plastic wrap and store in the fridge.
    7. Roll out one of the disks into a circle that is 1 inch larger than a 9 inch ring. It should be about 1/4 inch thick.
    8. Form the dough into the ring. Place on a piece of parchment paper then onto a sheet tray.
    9. Trim the excess by cutting it off diagonally with a paring knife. You want the edge to have a slight angle.
    10. Store in the fridge.

     

    Almond Cream:                      Yield: filling for one 9 inch ring

    2 oz room temperature butter
    2.5 oz granulated sugar
    1/2 egg
    0.5 oz egg yolk
    6 oz almond flour
    0.5 oz rum

    Directions:

    1. Cream the butter and sugar together.
    2. Add the egg.
    3. Stream in the yolk.
    4. Add the almond flour and then the rum.
    5. Store at room temperature until ready to add to the pastry cream to make frangipane.

     

    Pastry Cream:                    Yield: 14.45 oz

    8 oz milk
    1/8 vanilla bean
    1.125 oz granulated sugar
    0.625 oz cornstarch
    0.125 oz cake flour
    1.125 oz granulated sugar
    0.75 oz milk
    1 oz egg yolk
    1/4 egg
    0.75 oz butter

    Directions:

    1. Heat the 8 oz milk, vanilla bean, and 1.125 oz sugar in a pot. Scald.
    2. Combine the other sugar, milk, cornstarch, and cake flour in a separate bowl. Whisk together. Add the egg and yolk.
    3. Temper the scalded milk mixture into the egg mixture. Add back into the pot.
    4. Return to the heat.
    5. Whisk constantly and allow to boil for at least a minute.
    6. Remove from the heat and add the butter.
    7. Cool over an ice bath until it reaches 41F. Cover with plastic wrap and make sure that it is touching the surface of the cream.

     

    Frangipane:              Yield: 10 oz

    4 oz Pastry Cream
    6 oz Almond Cream

    Directions:

    1. Mix together until smooth.
    2. Spread into the chilled dough shell.
    3. Spread 6 oz of raspberry jam on top of the almond cream.
    4. Roll out the second disk of dough until it is a 8 inch oval.
    5. Cut the oval into 1/2 inch strips.
    6. Lay the strips diagonally on top of the tart in one direction. Leave a 1/2 inch gap between each strip.
    7. Lay the other half of the strips in the other direction. There should be diamonds of raspberry jam showing through the blank space.
    8. Egg wash the top of the dough.
    9. Cover the outer rim with slivered almonds.
    10. Bake in a 300F oven for 30 minutes until golden brown.

  4. Lady Grey Tea Infused Cream Pie

    April 29, 2015 by alex

    Lady Grey Cream Pie

    I was so exited when Chef said that we could create any kind of cream pie that we wanted to. The first thing that popped into my head was my favorite tea, Twinning’s Lady Grey tea. I’ve made ice cream with it before and I really love the lemon and orange in it. The chocolate complements the citrus in the cream. The subtle black tea flavor gives the pie a depth of flavor. The Grand Marnier Chantilly cream adds a nice sweetness. The candied lemon and orange peel give the pie a slight crunch component.

    1 prebaked pie shell

    Directions for the Dough and Baking:

    1. Roll out one disk of the dough to be an inch larger than the 9 inch pie tin.
    2. Place the dough in the pie tin and cut the excess dough that hangs over the edge with a bench scraper or scissors.
    3. Dock the dough with a fork.
    4. Chill in the fridge for 10 minutes.
    5. Place a coffee filter in the center of the pie tin and make sure that it is pushed all the way towards the edges.
    6. Fill the filter 3/4 the way full with blind baking beans, rice, or dried beans.
    7. Bake until the edges of the dough turn a pale white and then remove the beans when the whole pie shell has some color in a 425F oven. This whole process takes about 10 minutes. Bake for another seven minutes until the bottom is done.
    8. Allow the shell to cool.
    9. Spread a thin layer of melted dark chocolate on the bottom of the shell.
    10. Allow for the chocolate to set.

     

    The Filling:              Yield: filling for one 9 inch pie

    1.5 oz cornstarch
    1 lb 2 oz whole milk
    4 oz eggs
    4 oz granulated sugar
    1.5 unsalted butter
    1 Lady Grey tea bag

    1. Mix a little bit of the milk with the cornstarch and make a slurry.
    2. Add the eggs to the slurry.
    3. Boil the remaining milk, the tea bag, and the sugar in a pot.
    4. Temper the milk mixture into the slurry.
    5. Add the tempered mixture back into the milk.
    6. Bring to a boil. Cook for one minute.
    7. Remove from the heat and add the butter.
    8. Remove the tea bag.
    9. Cool to 90F.
    10. Fill with the filling. Store in the fridge covered with plastic wrap touching the surface of the cream.
    11. Garnish with Chantilly cream.

     

    Chantilly Cream:                     Yield: ~ 17.25 oz

    16 oz heavy cream
    1 oz powdered sugar
    0.25 oz vanilla extract
    1/2 teaspoon Grand Marnier

    Directions:

    1. Whip all of the ingredients in a stand mixer until medium-stiff peak.
    2. Stir in the alcohol.
    3. Set on ice until ready to use.
    4. Decorate the pie.

     

    Candied Lemon and Orange Peels

    1 lemon’s worth of zest
    1 orange’s worth of zest
    14.1 oz granulated sugar
    16 oz cold water
    3.5 oz sugar

    Directions:

    1. Peel the lemon and orange into strips. Make sure that you don’t get any pith.
    2. Place the strips, 14.1 oz sugar, and the water in a pot.
    3. Bring to a boil, drain, and repeat two more times.
    4. The last time make sure to let simmer until the peels are translucent.
    5. Cool on a sheet of parchment paper and the toss in 3.5 oz sugar.
    6. Garnish the pie.

  5. Chocolate Pecan Tart

    April 28, 2015 by alex

    Chocolate Pecan Tart

    This pie is very sweet yet is balanced by the dark chocolate. The crust is very buttery and is very strong. It can actually be removed from the mold. The filling is gooey yet set at the same time. The pecans add a nice texture contrast.

    Pate a Foncer:                                Yield: ~ 456 g

    250 g pastry flour
    5 g salt
    25 g granulated sugar
    125 g room temperature butter
    1 egg
    25 g cold water

    Directions:

    1. Scale out all ingredients separately.
    2. Place the flour on a table.
    3. Cut the butter into small pieces and coat in the flour.
    4. Push the butter into the flour with the palm of your hand until the butter is nickel sized.
    5. Make a well in the center of the flour mixture.
    6. Combine the egg, sugar, salt, and water in a small bowl and pour a little bit into the center of the well.
    7. Toss the flour mixture into the egg mixture.
    8. Repeat until all of the egg mixture is added.
    9. Push the butter into the flour again if there are any lumps. The dough should come together and make sure that all of the flour is incorporated into the dough.
    10. Cut in half and wrap in plastic wrap.
    11. Chill until ready to use.

     

    The Filling:                                                  Yield: filling for one 9 inch pie

    6 oz eggs
    2 oz melted unsalted butter
    0.125 oz vanilla extra
    12 oz light corn syrup
    3.5 oz granulated sugar
    0.125 oz bourbon
    5.5 oz chopped pecans (save 2 oz whole)
    1 oz chopped dark chocolate

    Directions:

    1. Whisk the eggs in a bowl.
    2. Add butter, vanilla, bourbon, corn syrup, and sugar to the mixture.

     

    Directions for the Dough and Baking:

    1. Roll out one disk of the dough to be an inch larger than the 6 inch ring mold.
    2. Place the mold on a half sheet tray lined with parchment paper.
    3. Place the dough in the pie tin and cut the excess dough that hangs over the edge your thumb.
    4. Dock the dough with a fork.
    5. Mark the edge of the dough with the back of a paring knife.
    6. Chill in the fridge for 10 minutes.
    7. Place a coffee filter in the center of the pie tin and make sure that it is pushed all the way towards the edges.
    8. Fill the filter 3/4 the way full with blind baking beans, rice, or dried beans.
    9. Bake until the edges of the dough turn a pale white and then remove the beans when the whole pie shell has some color in a 425F oven. This whole process takes about 10 minutes.
    10. Egg wash the crust and then bake until the bottom of the crust is done. This takes another seven minutes.
    11. Fill the prebaked shell with the chopped chocolate and pecans.
    12. Pour the egg mixture over the pecans.
    13. Top with whole pecans.
    14. Bake for about 30 minutes until the middle has set in a 350F oven.

  6. Butternut Squash Pie

    April 28, 2015 by alex

    Butternut Squash Pie

    This pie is my favorite one so far. I love anything that resembles pumpkin. I feel like the butternut squash gives the filling a nuttier, butterier taste. The roasting of the puree creates a nice balance of flavor. It’s not too sweet and is very flavorful.

    The Filling:                                              Yield: filling for one 9 inch pie

    12 oz roasted butternut squash puree
    10 oz heavy cream
    2 eggs
    2 egg yolks
    0.25 oz vanilla extra
    4 oz dark brown sugar
    2 oz granulated sugar
    0.02 oz kosher salt
    0.25 oz ground ginger
    0.25 oz ground cinnamon
    0.08 oz ground nutmeg
    Pinch of cayenne pepper

    Directions:

    1. Whisk the eggs, yolks, vanilla, brown sugar, granulated sugar, salt, and spices together until combined.
    2. Add the puree and whisk until smooth.
    3. Add the heavy cream.

     

    Directions for the Dough and Baking:

    1. Roll out one disk of the dough to be an inch larger than the 9 inch pie tin.
    2. Any extra dough can be used to make decorations for the crust. Make sure to egg wash the bottom of the decorations to make sure that they stick to pie shell.
    3. Place the dough in the pie tin and cut the excess dough that hangs over the edge with a bench scraper or scissors.
    4. Dock the dough with a fork.
    5. Chill in the fridge for 10 minutes.
    6. Place a coffee filter in the center of the pie tin and make sure that it is pushed all the way towards the edges.
    7. Fill the filter 3/4 the way full with blind baking beans, rice, or dried beans.
    8. Bake until the edges of the dough turn a pale white and then remove the beans when the whole pie shell has some color in a 425F oven. This whole process takes about 10 minutes.
    9. Egg wash the crust and then bake until the bottom of the crust is done. This takes another seven minutes.
    10. Fill the prebaked shell with the puree mixture and then bake for another 20 minutes until the center sets in a 300F oven.

  7. Lemon Chiffon Pie

    April 27, 2015 by alex

    Lemon Chiffon Pie

    This pie is tart and airy. It has a slightly chunky texture due to french meringue or chiffon in the recipe. The meringue could have been more throughly folded into the lemon curd. I wish that the filling was more balanced. It needs more sugar and more lemon zest. I wish that it had a stronger lemon flavor because I love anything lemon.

    1 prebaked pie shell

    Directions for the Dough and Baking:

    1. Roll out one disk of the dough to be an inch larger than the 9 inch pie tin.
    2. Place the dough in the pie tin and cut the excess dough that hangs over the edge with a bench scraper or scissors.
    3. Dock the dough with a fork.
    4. Chill in the fridge for 10 minutes.
    5. Place a coffee filter in the center of the pie tin and make sure that it is pushed all the way towards the edges.
    6. Fill the filter 3/4 the way full with blind baking beans, rice, or dried beans.
    7. Bake until the edges of the dough turn a pale white and then remove the beans when the whole pie shell has some color. This whole process takes about 10 minutes.
    8. Cool the pie shell until ready to use.

     

    The Filling:                                  Yield: filling for one 9 inch pie

    7 oz water
    2.5 oz fresh lemon juice
    2 oz granulated sugar
    Pinch of salt
    1/4 lemon’s worth of zest
    1 oz cornstarch
    1 oz water
    1 oz egg yolks
    0.25 oz unsalted butter

    Directions:

    1. Bring the lemon juice, salt, sugar, and zest to a boil in a pot.
    2. Make a slurry with the 1 oz of water and the cornstarch. Whisk until there are no lumps.
    3. Add the egg yolks to the slurry.
    4. Temper the slurry into the boiling liquid.
    5. Bring the mixture to a second boil and cook for two minutes. Make sure to whisk constantly.
    6. Remove from the heat and add the butter.
    7. Fold in the chiffon immediately after the butter has completely melted.

     

    The Chiffon:

    2.5 oz pasteurized egg whites
    1.5 oz granulated sugar

    Directions:

    1. Wipe the inside of a metal mixing bowl and the whisk with lemon juice.
    2. Whip the egg whites to soft peak in a stand mixer.
    3. Slowly add the sugar to the egg whites.
    4. Fold into the strawberry filling.
    5. Evenly spread into the prebaked pie shell.
    6. Store in the fridge until ready to serve.

     

    Chantilly Cream:                                  Yield: 17.25 oz

    16 oz heavy cream
    1 oz powdered sugar
    0.25 oz vanilla extract

    Directions:

    1. Whip all of the ingredients in a stand mixer until medium-stiff peak.
    2. Set on ice until ready to use.
    3. Decorate the pie.

     

    Candied Lemon Peels                   Yield: 1 lemon’s worth of zest candied

    1 lemon’s worth of zest
    14.1 oz granulated sugar
    16 oz cold water
    3.5 oz sugar

    Directions:

    1. Peel the lemon into strips. Make sure that you don’t get any pith.
    2. Place the strips, 14.1 oz sugar, and the water in a pot.
    3. Bring to a boil, drain, and repeat two more times.
    4. The last time make sure to let simmer until the peels are translucent.
    5. Cool on a sheet of parchment paper and the toss in 3.5 oz sugar.

  8. Strawberry Chiffon Pie

    April 27, 2015 by alex

    Strawberry Chiffon Pie

    This pie has a very light and airy filling which has a very subtle strawberry flavor. Most of the strawberry flavor comes from the chopped strawberries that are folding into the filling. Overall, the pie is not very sweet and has a balanced taste between the filling and the pie dough.

    1 prebaked pie shell

    Directions for the Dough and Baking:

    1. Roll out one disk of the dough to be an inch larger than the 9 inch pie tin.
    2. Place the dough in the pie tin and cut the excess dough that hangs over the edge with a bench scraper or scissors.
    3. Dock the dough with a fork.
    4. Chill in the fridge for 10 minutes.
    5. Place a coffee filter in the center of the pie tin and make sure that it is pushed all the way towards the edges.
    6. Fill the filter 3/4 the way full with blind baking beans, rice, or dried beans.
    7. Bake until the edges of the dough turn a pale white and then remove the beans when the whole pie shell has some color. This whole process takes about 10 minutes.
    8. Cool the pie shell until ready to use.

     

    The Filling:                                  Yield: filling for one 9 inch pie

    10.5 oz frozen strawberries
    1.5 oz granulated sugar
    Pinch of salt
    0.125 oz cornstarch
    0.5 oz water
    0.125 oz sheet gelatin
    0.125 oz lemon juice

    Directions:

    1. Place the sugar, salt, and 2/3 of the strawberries in a pot and bring to a boil. Chop the remaining strawberries and set aside.
    2. Make a slurry with the cornstarch and the water.
    3. Bloom the gelatin in cold water and then ring out when the gelatin is soft and pliable.
    4. Whisk the slurry into the strawberry mixture when it starts to boil.
    5. Bring to a second boil and cook for two minutes until thick.
    6. Remove from the heat and add the lemon juice and the gelatin.
    7. Fold in the chopped strawberries.
    8. Cool to at least 80F and then fold in the chiffon.

     

    The Chiffon:

    2.5 oz pasteurized egg whites
    2 oz granulated sugar

    Directions:

    1. Wipe the inside of a metal mixing bowl and the whisk with lemon juice.
    2. Whip the egg whites to soft peak in a stand mixer.
    3. Slowly add the sugar to the egg whites.
    4. Fold into the strawberry filling.
    5. Evenly spread into the prebaked pie shell.
    6. Store in the fridge until ready to serve.

     

    Chantilly Cream:                          Yield: 17.25 oz

    16 oz heavy cream
    1 oz powdered sugar
    0.25 oz vanilla extract

    Directions:

    1. Whip all of the ingredients in a stand mixer until medium-stiff peak.
    2. Set on ice until ready to use.
    3. Decorate the pie.

  9. Lattice Apple Pie

    April 26, 2015 by alex

    Lattice Apple Pie

    This pie resembles applesauce due to its smooth, yet slightly chunky texture. The apples are throughly cooked and still remain intact. The cinnamon and nutmeg in the filling strengthen the apple flavor.

    2/3x Basic Pie Dough

    Apple Filling

    The Filling:                                Yield: filling for one 9 inch pie

    20 oz apples
    10 oz apple juice
    3 oz granulated sugar
    pinch salt
    1/4 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1 oz cornstarch

    Directions:

    1. Core, peel, and slice the apples in 1/4 inch slices.
    2. Place the sliced apples, 2/3 of the apple juice, the sugar, salt, and cinnamon in a pot.
    3. Bring to a boil.
    4. Make a slurry with the leftover 1/3 of the juice and the cornstarch.
    5. Add the nutmeg and cinnamon to the slurry.
    6. Whisk the slurry into the boiling mixture.
    7. Cook until the mixture boils again and is thick and translucent.
    8. Remove from the heat..
    9. Cool in the fridge until ready to use. Make sure to cool it in a flat tray covered in plastic wrap.

     

    Directions for the Dough and Baking:

    1. Roll out one disk of the dough to be an inch larger than the 9 inch pie tin.
    2. Place the dough in the pie tin and cut the excess dough that hangs over the edge with a bench scraper or scissors.
    3. Dock and egg wash the dough. Make sure to egg wash the edges of the dough as well.
    4. Roll out the second disks of pie dough into an oval shape that is roughly 9 inches wide.
    5. Cut the dough into 1 to 2 inch strips.
    6. Fill the pie shell with the cooled apple filling.
    7. If you have an odd number of strips, place one strip in the center and then evenly space the rest so that you have enough to place more on the pie in the opposite direction.
    8. For example if you have ten strips you will have five in each direction, then lift every other up and place the strip under them. With the next strip lift the next two and place another strip under those two. Repeat this pattern until all of the strips of weaved together. The empty spaces should be equal and evenly spaced.
    9. Tuck the ends of the strips under the bottom layer of dough.
    10. Egg wash the top of the pie and bake in a 375F convection oven.

  10. Blueberry Pie

    April 26, 2015 by alex

    Double Crusted Blueberry Pie

    This pie has a very smooth filling that complements the neutral crust. The pie is very evenly baked and has a very subtle golden hue. The filling is very thick and flavorful. it’s slightly tart due to the lemon juice yet sweet due to the blueberries.

    2/3x Basic Pie Dough
    Blueberry Pie Filling

    The Filling:                             Yield: filling for one 9 inch pie

    1 lb frozen blueberries
    7 oz juice from berries
    4.5 oz granulated sugar
    1.12 oz cornstarch
    1/4 teaspoon nutmeg
    1/2 oz lemon juice

    Directions:

    1. Defrost the berries.
    2. Put 3/4 of the juice from the berries in a small pot with the sugar.
    3. Bring to a boil.
    4. Make a slurry with the leftover 1/4 of the juice and the cornstarch.
    5. Add the nutmeg and lemon juice to the slurry.
    6. Whisk the slurry into the boiling mixture.
    7. Cook until the mixture boils again and is thick and translucent.
    8. Remove from the heat and fold in the berries.
    9. Cool in the fridge until ready to use. Make sure to cool it in a flat tray covered in plastic wrap.

    Directions for the Dough and Baking:

    1. Roll out one disk of the dough to be an inch larger than the 9 inch pie tin.
    2. Place the dough in the pie tin and cut the excess dough that hangs over the edge with a bench scraper or scissors.
    3. Dock and egg wash the dough. Make sure to egg wash the edges of the dough as well.
    4. Roll out the second disks of pie dough to be a little bit thicker than the first one and it should also be an inch larger than pie tin.
    5. Create a steam vent in the center of the dough with either a knife or a cookie cutter and set aside.
    6. Fill the pie shell with the cooled blueberry filling.
    7. Top with the rolled out disk of dough and tuck the top layer under the bottom layer around the edges.
    8. Flute the edges together.
    9. Egg wash the top of the pie and bake in a 375F convection oven.