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

Pastry Doughs

Non sweet- Pie Dough (Mealy, Flaky), Pate Brisee (a foncer with eggs) Pate a Foncer (used as linning)

Sweet- Pate, Sucree, Pate Sablee, Sable Breton

Puff Pastry, Pate a Choux

Surcee- 3 Flour :2 Fat: 1 Sugar- creaming or sanding method
Sablee- sandy texture- lots of sugar- sanding method
Breton has baking powder

Petit Fours

Mignardise
Frindise - both mean small baked goods, candies, confections, served with the check

Petit fours
sec- dry cookies
demi sec- bar cookies, with fillings
amandes- with almonds
Glace- something glazed, cake- the traditional petit fours we all know
Frais- Fresh, needs to be done day of- eclairs
Deguise- Fresh, dried orcandied fruit dipped in fondant, chocolate, caramel
Pestige- Tiny versions of desserts
Sale- Salty

Financiers and Madeleines

Financier (means finance. Its in the shape of a block of gold)
Powdered Sugar 12 1/2oz
Almond Meal 4 1/2 oz
Bread Flour 4 3/4oz
Baking Powder 2/3oz
Vanilla Extract 1 tsp
Trimoline (invert sugar) 1 1/8oz
Butter, Browned 6 3/4oz
Egg Whites 12 5/8oz

Whisk together the dry ingredients
add trimoline and vanilla
add 1/2 of the egg white and whisk so a paste forms
add the other half
add the brown butter

baked at 375 until golden brown, around 15 min

Madeleines
Sugar 7 1/2oz
Brown sugar 1 1/8oz
Salt 1/8 tsp
Honey 1 1/2oz
Eggs 10 1/8oz
Pastry Flour 9 1/8oz
Baking Powder 1 1/2oz
Butter9 1/8oz

Rub soft butter in the molds- don't spray

Whisk together dry ingredients
add honey, butter, and eggs- fold in
let the batter sit over night so a nice hump can form

once pipped out- let sit in mold 1 hour
bake at 375
edges should be crispy and center spongy

deck oven 8 bottom, 8 top