Final

Vanila/ Raspberry Checkerboard cookies

Pate Sucree

Bread flour 300g

Powdered sugar 120g

Baking powder 3/8 tsp

Butter 150g

Eggs 77g

Almond Flour 44g

Vanilla bean 3/4

Raspberry Sucree

Bread flour 100g

Powdered sugar 40g

Baking Powder 1/8tsp

Butter 50g

Eggs 26g

Almond flour 14g

Vanilla bean 1/4

Raspberry powder

 Meyer Lemon tartlets

Lemon Curd

Sugar 199g

Egg yolk 100g

Meyer lemon juice 100g

Butter 85g

Cream Puffs with Fruit Pastry cream and White Chocolate Ganache

Pate a Choux

Water 454g

Oil 227g

Salt 1 tsp

Pastry flour 340g

Eggs (10) 567g

White Chocolate Ganache

Chocolate 170g

Cream 100g

Corn syrup 1Tb

Fruit Pastry Cream

Milk 276g

Sugar #1 14g

Cornstarch 21g

Sugar #2 57g

Egg yolk 57g

Butter 64g

Puree 276g

Bouches With diplomat cream and fresh fruit

Puff Pastry

Bread flour 617g

Water 296g

Butter 62g

Salt 12g

Lemon juice 6g

Malt 6g

Roll in butter 500g

4 double turns every 20 min

Macarons with fresh grapefruit, ginger, and pastry cream

Macarons

Almond flour 150g

Powdered sugar 150g

Fresh egg whites 56g

Sugar 150g

Water 38

OLD egg whites 56g

Pastry Cream

Milk 454g

Sugar #1 22g

Cornstarch 32g

Sugar #2 90g

Egg yolk 90g

Butter 27g

Heavy cream (diplomat) 284g

Heavy cream (garnish) 170g

Stage

Today I staged (for the first time ever!) at Sarah's. I went to the store at 80E Oak. There is also a kitchen at 2008 Halsted and a kiosk at Macy's. I was so nervous going, I was practically dry heaving. However It was mostly boring once I got there.
I arrived at 8am, as soon as the store opened. Sarah herself was there, along with Stephanie (who goes to the French Pastry School). I was told to wash my hand put on an apron and get to work. I dipped graham crackers and matzos in chocolate for 4 hours. The chocolate tempering machine was pretty cool, it made my job so easy (a monkey could do it).
The kitchen itself was very tiny and narrow, but everything was so organized. It was nice to see a really pastry kitchen, and not the sterile ones at school.
I didn't really learn anything. I t was a nice experience anyway.

When Things Go Wrong

I was making fruit mousse and already I tempered the yolks in the puree. I was waiting for the mixture to boil again. Instead of boiling, I burn the bottom completely so there were chunks of caramelized sugar floating around. The reason was the burner was on too hot. I strained the mixture through a china cap- saved the day. Leason learned for the day. DO NOT get impatient- on an induction burner- level 10 is good enough.

Day 12- Opera Torte and Petit Four Glace

Biscuit Viennois

Powdered Sugar 4oz

Almond Flour 4oz

Yolks 2oz

Eggs 3.25oz

Whites 7oz

Sugar.75oz

Cake Flour 1.5oz

Pastry Flour 1.5oz

in the mixer with a paddle combine yolks, eggs Powdered sugar and almond flour until light a fluffy

make a common meringue

fold in with other mixture

sift together cake and pastry flour

fold everything together

spread on a sheet pan

bake 300 for 10 min

Opera Cake

Pate glacer the bottom

layer, cake

Coffee simple syrup

Coffee buttercream

Cake

coffer simple syrup

Gananche

etc

top with a nice chocolate glaze

Use a hot clean knife to cut the cake- so you get nice clean edges

Ganish with chocolate coffe bean and butter cream

Petit Four Glace
Layer cake
simple syrup
jam
butter cream
cake
etc
crumb coat and cut into pieces
dip in fondant

Day 11-Entrement, Mignon, Verrine

Dacquoise
Almond Flour 6.7oz
Powdered Sugar 7oz
Egg Whites 10oz
Sugar 3oz

Sift together almong and powdered sugar. make a common meringue and fold everything together
pipe out into 7in circles and bake 300 for 10 min


Joconde
Almond Flour 3.5oz
Powdered Sugar 3oz
Cake Flour 1oz
Eggs 4.75oz
Whites 3.35oz
sugar .4oz
Butter 1.25oz (melted)

In a mixer with the paddle attachment combine the flours
add one egg at a time until combined
make a common meringue and fold everything together
pour the melted, but not hot, butter over the mixture and fold in
spread out on a sheet try and bake 425 for 5 min


Gelee
Puree 3.3oz
Sugar 1oz
Gelatin .5oz

Heat the puree and sugar in a sauce pan. add bloomed gelatin

Fruit Mousse
Puree 11.25oz
Sugar #1 9.4oz
Sugar #2 9.4oz
Yolks 13.5oz
Butter 10.5 oz
Whipped Cream 41.25oz

Warm sugar #1 and puree in a sauce pan until it boils
Whisk the sugar #2 and yolks together. temper with puree
bring back to a boil
Cool down to room temp.
with a immersion blender add the butter
whipp the cream to soft peak and whisk in the mixture.

Chocolate Mousse
Cream#1 4.3oz
Chocolate 4.3oz
Yolk1.3oz
Sugar 1.3oz
Water.4oz
Cream#2 4.3oz

Mingon- Orange mousse topped with joconde (built upside down)

Francesca- Lined with jelly rolls (made with joconde and apricot jam), dacquoise bottom, filled with lemon curd, and orange mousse

Verrine-   Shot glass rimed with chocolate and coconut, chocolate mouse, orange gelee, dacquoise crumbs, whipped cream, and chocolate garnish

Day 10- Practical

Practical
Pate Sucree - Vanilla
Bread Flour 3.5 oz
Powdered Sugar 1.4oz
Baking Powder 1/8tsp
Butter 1.75oz
Eggs .9oz
Almond Flour .5oz
Vanilla Bean 1/8
12 Chocolate Custard Tartlets- with ganache and coconut
Chocolate Tart
Heavy Cream 2.2oz
Milk 2.2oz
Bittersweet Chocolate 2.9oz
Eggs .73oz
12 Fruit Tartlets- With pastry cream and kiwis
Pastry Cream
100% Milk 1lb 31/2oz
5% Sugar #1 1oz
7% Cornstarch 1 1/2oz
20% Sugar #2 4oz
20% Egg Yolk 4oz
12% Butter 1 1/2 oz

- lightly brushed with warm apricot glaze
12 Profiteroles - With dipolmat cream and flat icing
Pate a Choux
Water 4oz
Milk 40z
Butter 40z
salt 1/2tsp
Bread Flour 6oz
Eggs ~10z

Flat icing- water and powdered sugar mixture (ratio depending on use: thick or thin)
Diplomat cream- equal parts of pastry cream and whipped cream

Randoms

Pate Sucree Tart- filling with pastry cream- topped with fruit


Linzer Tart- filled with raspberry jelly. baked at 350 for 15 min

Pave
Chocolate Pate Sucree
Raspberry Jam
Frangipane
Sliced Almonds
Baked at 350 for 15 min

Tempering Chocolate

I barely grasp the concept of tempering myself so I went to the experts: Ghiradelli.
Their website explained tempering so perfectly so I copied and pasted it (with slight changes of my own)

http://www.ghirardelli.com/bake/chocolate_tempering.aspx

Tempering is a method of heating and cooling chocolate in order to use it for coating or dipping.

Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won’t melt on your fingers as easily as improperly tempered chocolate.

Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish. (The chocolate actually shrinks)

Method 1
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 113°F.

Place the top pan of the double boiler on a towel. Cool to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping.

Method 2
Place the chocolate in the top pan of a double boiler.. Melt just until the chocolate is liquid and smooth (at 113°F).

Pour two-thirds of the the chocolate onto a marble or laminate surface. Using a spatula, scrape and stir the chocolate across the surface to smooth and cool it. When the chocolate cools to 82°F, return it to the top pan of the double boiler. Stir constantly, until it reaches 87°–91°F. Remove the top pan of the double boiler. The chocolate is now ready to be used for molding candies, coating, or dipping.

NO MOISTURE!
Water= the devil. it seizes up the chocolate

There are 6 kinds of fat crystals - melting at 113 melts all of them

Day 9- Pate a Choux

Pate a Choux
Water 4oz
Milk 40z
Butter 40z
salt 1/2tsp
Bread Flour 6oz
Eggs ~10z

*side note* All milk pate a choux is very tender, all water is crispy, and half water half milk is in between

Eclairs and Cream Puffs filled with diplomat cream 1:1 pastry cream and whipping cream
dipped in ganash and a simple glaze

Creme Paris Breast
Pastry Cream 8.1oz
Praline Paste 6oz
Butter 12oz
Paris Breast (piped in a circle and topped with egg wash and almonds)
Creme Chiboust
Milk 13.75
Vanilla Bean 1/2
Sugar #1 .7oz
Cornstarch 1.4oz
Yolk 3.2oz
Gelatin 3 sheets
Butter 1.4oz
rum 1.4oz
Sugar #2 4.5oz
Water 1.4oz
Glucose .8oz
Egg Whites 3.25oz

Battenburg Cake

Frangipane
855g Almond Paste
170g Sugar
400g Butter
600ml Eggs
85g Bread Flour

With paddle- almond paste until smooth
Add sugar- cream
add one egg until fully incorporated
add (SOFT!) butter
move to speed two when creamy
add eggs one at a time until fully incorporated
add bread flour one speed 1

(add food coloring to make it festive)
Bake at 350 for 10min- when the sides pull away from the edge.
Make Swiss buttercream
Sugar 8oz
Whites 4oz
Butter 14oz
Vanilla .1oz

Stack the cakes up (buttercream sealing them together)
and cut into strips (as tall)
Stack the strips like a checkersboard (buttercream inbetween)
crumb coat the cake

Covered in marzipan and cut into slabs

Macarons

Italian Meringue
450g Sugar
120g Water
160g Egg Whites

500g Almond Flour
500gPowdered Sugar
160g Egg Whites

make an Italian meringue.
in the mixer with a paddle- powdered sugar and almond flour
add egg whites
Fold everything together
Color the macarons apropriate to the filling
Pipe out in little circles

bake at 320 for 7-10 min
They should have "feet" and a smooth top
I filling mine with lemon flavored buttercream

Day 7- Chocolate Tartlets

Chocolate Sucree
Bread Flour 5.6oz
Powdered Sugar 2.3oz
Baking Powder 1/4 tsp
Butter 3.5oz
Egg 1.8oz
Almond Flour 1oz
Vanilla Bean 1/4
Cocoa Powder .7oz

Sanding

Chocolate Tart
Heavy Cream 2.2oz
Milk 2.2oz
Bittersweet Chocolate 2.9oz
Eggs .73oz
Heat Cream and Milk in a sauce pan
Put in chocolate and melt
Temper eggs
Pipe in molds and bake at 325 for 5 -7 min
Creameux
Cream 9 1/2oz
Gelatin 1/6oz
Yolks 2 1/4oz
Dark Chocolate 4 1/8oz
Sugar 2 1/4oz

Make cream anglais (180 degrees)
Pour hot anglais over chocolate and bloomed gelatin
Pipe into molds- no need to bake

Chocolate Tarts covered in ganash

Day 6- Tartlets

*side note* to make fruit flavored pastry cream use half milk and half fruit puree
follow the normal recipe- stir in the puree at the end

Lemon Curd
(not custard cause no dairy)
Sugar 7oz
Egg Yolks 3.5oz
Lemon Juice 3.5oz
Butter 30z

Warm 1/2 the sugar lemon juice in a sauce pan
whisk the other 1.2 sugar with the eggs yolks
Temper them together
over a double boiler heat the mixture to 185
take off heat
once the mixture has reached 120 add the butter




Left over pate sucree from the day before- lined in tart molds
baked at 350 for 4 min
Fill the molds with the curd
- these were decorated with Italian meringue and torched
mint leaves- brushed with egg whites- dipping in sugar, and place in the dehydrator

Finished Product

Caramelized Pear Crumble
40%Sugar
5% water
- make caramel and deep amber color and add 100% pears (small dice
until soft
On the pate sucree use a protective barrier
Choices:
brush with egg whites and bake 3o sec
Brush with melted butter
Brush with Melt Chocolate

I used egg whites-
topped with strusel and baked 10 mins

Day 5-Practical

Practical
Checkered Board Cookies
Financier
French Cheese Cake

Pate Sucree - Vanilla
Bread Flour 3.5 oz
Powdered Sugar 1.4oz
Baking Powder 1/8tsp
Butter 1.75oz
Eggs .9oz
Almond Flour .5oz
Vanilla Bean 1/8

Pate Sucree - Chocolate
Bread Flour 2.8oz
Powdered Sugar 1.4oz
Baking Powder 1/8tsp
Cocoa Powder .35oz
Butter 1.75oz
Eggs .9oz
Almond Flour .5oz
Vanilla Bean 1/8

Sanding Method

Financier
Powdered Sugar 6 1/4oz
Almond Flour 2 1/4 oz
Bread Flour 2.35 oz
Baking .4oz
Vanilla 1/2tsp
Trimoline 1/2oz
Brown Butter- liquid but not hot 3.35oz
Egg Whites 6.25oz

Cheese Cake

Cream cheese 750 g

Sugar 262.5 g

Cornstarch 25 g

Lemon zest 2.5 g

Vanilla extract 5 g

Salt 7.5 g

Eggs 150 g

Yolks 56.7 g

Heavy cream 75 g

Milk 37.5 g

Lemon juice 10 g

Egg whites 217 g

Reserve 75 g of the sugar. Put this into a mixer bowl with the egg whites for later.

With a paddle attachment and on low speed, beat the cream cheese until creamy and free of lumps. Add the cornstarch, sugar, lemon zest, vanilla and salt. Blend in but do not whip. Make sure to scrape down the sides of the bowl. Gradually add the yolks then the eggs, mixing well after each addition. Scrape. Add the cream, milk and lemon juice and mix until combined.

When you are ready to assemble, whip together the whites and the reserved sugar to soft peaks. Fold this into the cream cheese mixture.

Take out some of the mixture and measure it into a bowl. Add up to 30% of the weight of the mixture with fruit puree. If the puree does not have much color to it, you can either add chocolate into the other portion of the batter or add food coloring to the flavored batter.

bake at 320 until the cream cake reaches 150 internally

Pate a Foncer
Butter 75% 12oz
Salt 2% 1 1/2 tsp
Sugar 1.5% 1 tsp
Egg Yolks 4% 1/2oz
Milk 20% 3oz
Pastry Flour 100% 15 3/4oz
Sanding

Day 4

Pate a Foncer
Butter 75% 12oz
Salt 2% 1 1/2 tsp
Sugar 1.5% 1 tsp
Egg Yolk 4% 1/2oz
Milk 20% 3oz
Pastry Flour 100% 15 3/4oz

Sanding

Lemon Bars
Sugar 722.5% 1 lb 3 1/2oz
Eggs 445.6% 12oz
Lemon Juice 216.13% 5 3/4oz
Bread Flour 100% 2/12oz

whisk eggs and sugar
Add the lemon juice
Let sit for about 20 minutes: skim off the white foamy layer
Blend in the flour while whisking to avoid lumps
Pour the batter into the prebaked pate a foncer crust
Bake at 300 for 30 min
When cool, dust with pwd sugar and cut into bars of desired size

Brownies
Bittersweet chocolate 100% 9oz
Butter 74% 6 3/4oz
Eggs 74% 6 3/4oz
Sugar 172.8% 15 3/4 oz
Salt .8% 1/2 tsp
Vanilla 3.4% 2 tsp
Pastry Flour 100% 9 1/8 oz

Over a double boiler melt the chocolate and butter together
whisk the eggs and sugar together
temper the eggs with the chocolate
whisk in the dry ingredients off heat

bake at 325 for 30-40 minCovered in ganash (The rest of the class layer mousse on top but i ran out of time)

Fruit Mousse

Fruit puree100% 1lb 1.8 oz

Suga 8% 1.4 oz

Cream 70% 12.4 oz

Gelatin 2.8% leaves

Whip the cream to soft peaks. Place in the cooler.

Bloom the gelatin in cold water.

Heat the sugar and 7.3 oz of fruit puree to 110 F.

add the gelatin leaves and stir to melt.

Add this mixture to the rest of the fruit puree. Adjust the temperature to 75-85 F.

When the puree mixture is at the correct temperature, whisk in the whipped cream. When you can see the whisk marks in the mousse, it is at the correct consistency.

Blitz Puff Pastry

Blitz=fast

Bread Flour 8oz 50%
Pastry Flour 8oz 50%
Butter 1 lb 100%
Salt .25 oz
Water 8oz 50%

Like mealy pie dough
dry ingredients
ping pong sized butter
add water
2 book folds- rest 30 min in retarder
2 book folds in sugar (in stead of bread flour)

Fruit Strip

Using Chocolate Puff Pastry (20% of Flour is sub for 10% cocoa powder)

Fill with Pastry Cream
Bake at 425
drop to 375 after first initial puff
arrange with fruit- making sure each one is perfectly identical

Frangipane

Pastry Cream
100% Milk 1lb 31/2oz
5% Sugar #1 1oz
7% Cornstarch 1 1/2oz
20% Sugar #2 4oz
20% Egg Yolk 4oz
12% Butter 1 1/2 oz

Almond Cream
324.6% Butter 4 1/4oz
324.6% Sugar 4 1/4 oz
147.7% Eggs 2oz
324.6% Almond Meal 4 1/4oz
100% Bread Flour 1 1/4oz
9.2% Rum 1/8 oz

Creaming Method

Frangipane
Almond Cream 10oz 100%
Pastry Cream 5oz 50%
fold together

Cornmeal Currant Cookies

Bread Flour 7 1/2 oz
Cornmeal 5 1/2 oz
Sugar 5oz
Currants 5oz
Rosemary 1 tsp
Butter 7 1/8
Vanilla 1/2 tsp
Egg Yolks 1 1/2

Sanding Method
roll out into a log
slice 1/4 inch thick
bake at 350- until gold brown

Rocher Meringues

Sugar #1 4oz
Water 1.5oz
Egg Whites 4oz
Sugar #2 .5oz
Powdered Sugar 2.5oz
Almonds- sliced 3.5oz
- make Italian meringue and fold in sugars and Almonds
Bake higher than normal meringue- 350 for 20
they come out golden brown

Quenelle-
we shaped them using two spoons into a torpedo shape

Checkerboard Cookies

Use Pate Sucree, Chocolate and Vanilla
- roll out 3mm thick
stack vanilla and chocolate up- sealing together with a brush of milk

Freeze the dough with each step


Cut 3mm stripsStack together- sealing with milk- alternate colors
cut 3mm squares
bake at 350 untill a slight brown appears- around 10 min
For Pin Wheels-
just Stack vanilla and chocolate ontop of each other and roll up-
then cut out circles
- freezing and using milk when necessary