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

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