Strudel

Strudel Dough
Bread Flour 100%
Water 56%
Salt 1.5%
Eggs 15%
Oil 6%

Cheese Filling
Bakers cheese 1200g
Butter 300g
Sugar 360g
Cake Flour 90g
Salt 15g
Vanilla ex 15g
Lemon Zest 8g
Eggs 180g
Sour Cream 240g
Raisins 240g

work knuckles and pull out dough
dont run through fingers- if hole forms pinch together

drizzle on clarified butter and brush
sprinkle on bread crumbs
spread on cheese filling

roll up- brushing with clarified butter with every step
Bake at 400

Gibassier

Gibassier Dough
sponge
Bread Flour 100%
Milk 45%
Eggs 12.5%
Yeast .1%

Bread Flour 100%
Water 8%
Eggs 28%
Olive Oil 18.8%
Orange blossom water 6.3%
Osmotolerant yeast 2.8%
Salt 1.9%
Suagr 25%
Butter 18.8%
Candied Orange Peel 25%
Anise Seed 2%
Sponge 41.2%


Intensive mix- smooth on edges
thin "potato chip" window pane
after butter added "sun burn"
Roll in to balls and bench rest
then roll into a torpedo shape
flatten out four inches wide. with a chizzle cut the palmier design using stabbing motions
stretch out slightly so the design is definite
proof
and bake 365 for 12-15 min
brush with clarified butter
and dip in sugar- both sides

Brioche

78% Bread Flour
22% High Gluten Flour
10% Water
17% Eggs
3% Salt
13% Sugar
5% Yeast (fresh compressed)
53% Butter

All ingredients need to be super cold.
-Intensive mix. Ferment 45 min. retard 12- 18 hours
Brioche is a fusion between cake a bread.

Brioche- mold

Brioche Dough
Pastry Cream Filling with chocolate batons
Rolling up with seam on bottom and placed in a jelly bean mold
croissant dough rolled out and placed on top
Proofed and baked 12 min 2 sec steam
375

Brioche au Chocolate

Roll out brioche dough
Spread a thin layer of pastry cream (half way)
sprinkle of chocolate chips
fold over
cut 1 1/4 in pieces
egg wash
proof
bake 12 min 365
2 sec steam

Pain au Raisin

Roll out brioche dough (6mm) and spread pastry cream on most leaveving a strip of uncovered dough.
Sprinkle on raisins (rehydrated in warm water)
roll- using a lift and twist motion
cut 1in wide pieces
place on sheet tray
spread out so the raisins are visible
egg wash the dough
proof- around one hour
bake 365 12 min
2sec steam

Cover with white fondant for a finishing touch

Cheese Straws

cut 1/2 inch strips of puff pastry cover with cheese and spices
twist up and bake
400 for 10 min

Pithivier

cut two 4 in circles (puff) egg wash edges
fill one side with filling and cover with the other
score on top
flute the edges
bake 400 for 12 min

Bouches- Puff

Cut small in one piece of dough
place on a second piece of dough
cut out
egg wash- cover with parchment paper so the bouches bake straight up
Bake 400 for 12 minutes



Fruit Tarts
cut out the center of the dough (so the tart has the right portions of flavor and texture)
Apricot glaze the rim and dip in pistachio crumbs
fill with diplomat cream (1:1 ratio whipped cream and pastry cream)
place fruit on top
(make sure each tart looks exactly the same)

Epi- Danish

Cover with filling lekvar (dry fruit with acid, cooked and pureed)
roll up
cut alternatively
Proof and bake

Danish Split

Cover the dough most of the way leaving a small amount uncovered
roll up
split down the middle
braid up
proof and bake

Danish Plait

use a spoon and fold the dough over
cut slits in the dough
un fold
cover center with filling. cheese and apple filling in this case
fold each piece down over the proceeding piece
proof and bake

Danish with Biga

Biga is a preferment made with milk and not water

50% Milk
100% Bread Flour
.1% Yeast

Ferments over night (14-16 hours)
Biga is great for danishes because it makes the dough stronger, when the danishes are in weird shapes, the biga helps.
If there is a day glow orange skin, the biga has gone bad. If it is over fermented it will be sticky and loose.

Bread Flour 100%
Milk 45%
Eggs 16%
Sugar 17%
Salt 3%
Osmotolerant Yeast 1.8%
Butter 4%
Biga 67%

Roll in Butter 27%

Traditional Danish

Brush hald with egg wash and cover with cinnamon sugar

fold over

cut into 1/4 in strips Twist up
and roll into shapes



half way through proofing pipe in filling