ENRICHED YEAST DOUGH

all of the days finished breads!

Enriched Yeast Dough’s have more fat, sugar, and the yeast is higher in protein.

The internal temperature to determine doneness for Enriched Yeast dough is 180-190.

This week we made:

BRIOCHE

- BRIOCHE LOAF

- CINNAMON ROLLS

- PECAN STICKY BUNS

CHALLAH

KUGELHOPF

BRIOCHE

finished brioche

Yield: 3 large loaves or 60 Rolls

Method: Enriched dough

Fermentation: 1 to 2 hours at room temp, then overnight under refrigeration

Proofing: 30 minutes to 1 ½ hours

4 lb 7 oz AP Flour
24 Eggs
1.75 oz salt
7 oz sugar
1.75 oz active dry yeast
7 fl oz. water
3 lb unsalted butter, room temp
Egg wash, as needed

1. Place the flour, eggs, salt and sugar into the bowl of a mixer fitted with a dough hook. Stir the ingredients together

2. Combine the yeast and water and add to the dough

3. Knead approximately 20 minutes on medium speed. The dough will be smooth, shiny, and moist. It should not form a ball

4. Slowly add the butter to the dough. Knead only until all the butter is incorporated. Remove the dough from the mixer and place it into a bowl dusted with flour. Cover the dough and let ferment at room temp until doubled.

5. Punch down the dough, cover tightly with plastic wrap and refrigerate overnight

6. Portion and shape the chilled dough as desired. Place the shaped dough in well greased pans. Brush with egg wash and proof at room temp until doubled.

brioche dough rolled in balls - waiting to go into oven

7. Bake at 375F until the brioche is a dark golden brown and sounds hollow. Baking time will vary depending on the temperature of the dough and the size of the rolls or loaves.

*we made a full recipe in class and split into three portions to make a loaf of Brioche bread, Cinnamon Rolls, and Pecan Sticky Puns.

CINNAMON ROLL

finished, glazed cinnamon rolls

DOUGH: Brioche dough

FILLING

6 oz unsalted butter
.5 oz cinnamon, ground
6 oz Brown sugar
OPTIONAL:
12 oz pecans
12 oz raisins

POWDERED SUGAR GLAZE

Yield 11 fl oz

1 lb powdered sugar
2 tsp vanilla extract
2 tsp lemon juice
1 fl oz water, warm

1. Whisk together the melted butter, cinnamon, and brown sugar.

2. Roll dough into a rectangle approximately 18inches X 30 inches.

dough rolled to 8 x 11, spread evenly with filling

3. Spread the filling evenly over the entire surface of the dough. Sprinkle with the pecans and raisins if using.

4. Starting with the longer side, roll the dough into a spiral. Cut into evenly sliced pieces. Place the rolls close together, cut side up, on a paper lined sheet pan allow them to rise until the rolls have increased 70% in volume.

cinnamon rolls packed closely together

5. Bake at 350F until golden brown, about 20-25 min

6. Cool slightly, then top with powdered sugar glaze.

just out of the oven cinnamon rolls

NOTES: When rolling out the dough, be sure to flip once or twice to make sure that it is not sticking to the table.

PECAN STICKY BUNS

just out of the oven pecan sticky buns

DOUGH: Brioche dough

TOPPING

3 fl oz honey
3 oz brown sugar
2 oz pecans, chopped

FILLING

1 tsp Cinnamon
3 oz pecans, chopped
4 oz brown sugar
3 oz unsalted butter, melted

1. Cream together the honey and sugar. Stir in the pecans (Topping)

2. Combine cinnamon, pecans, and brown sugar together (Filling)

3. Lightly grease muffin tins, or a cake pan, then distribute the toping evenly.

4. Roll out the dough into rectangle shape. 12 inches X 18 inches and about ¼ inch thick. Brush with the melted butter and top evenly with the filling mixture.

5. Starting with long either end, roll up the dough. Cut into slices about ¾ to 1 inch thick. Place slices in pan or muffin tins.

6. Proof until doubled, about 20 min. Bake at 325 F until very brown, about 25 min. Immediately invert the pan onto paper lined sheet pan to let the buns and the their topping slide out.

NOTES: The topping should be cooked over the stove top.

KUGELHOPF

Kugelhopf right out of the oven!

Yield: 4 loaves, about 1 lb 9 oz each

Method: Enriched dough

Fermentation 1 to 11/2 hr

Proofing: about 1 hr

10 fl oz Milk
2 oz instant yeast
10 eggs
1 tsp vanilla extract
2 lb 2oz Bread flour
5 oz sugar
.75 oz salt
18 oz unsalted butter, softened
1 lb raisins, conditioned

1. In a bowl fitted with a paddle attachment, combine milk, yeast, eggs and vanilla. Add the flour, sugar and salt. Mix on medium speed until well blended.

2. Switch to a dough hook. Knead until the dough reaches 75 F. Gradually add the butter. Knead until the soft dough is fully developed and passes the windowpane test. Add the raisins and gently mix them into the dough.

3. Ferment the dough, covered, until doubled. About 1- 1 ½ hr. Punch down the dough, cover and bench rest 15 min

4. Shape the dough to desired shape, proof until the increased 70% in volume.

5. Bake at 350 F for about 45 min. If it starts to brown too quickly, cover with buttered aluminum foil.

NOTES: Traditionally Kuglehopf is made with raisins, but you could use chocolate chips or candied fruit instead. We used dried cherries in ours.

CONDITIONING: this means to bring the moisture back by soaking the fruit in water or another liquid like rum. We soaked our cherries in rum for about 20 min!

to give the finished product a little but of extra shine after it came out the oven we brushed the top with a tart gel - this is a simple syrup and gelatin mixture.

If you add the raisins or anything else you may be adding to quickly it may break up or turn you dough another color – this is not a good thing

CHALLAH

finished challah

Yield: 2 large loaves

Method: Straight dough

Fermentation: 1 to 1 ½ hr

Proofing: 45 min

3 fl oz Honey
.6 oz salt
1 lb 12 oz Bread Flour
.5 oz Active dry yeast
2 fl oz water, hot
5 fl oz water, room temp
4 eggs
4 oz unsalted butter, melted
Egg wash, as needed
Sesame or poppy seeds, as needed

1. Stir together the honey, salt and 8 oz of the flour in the mixer fitted with a dough hook. Dissolve the yeast in the hot water. Add the yeast mixture, room temp water, eggs, and butter to the bowl. Stir until smooth

2. Knead the dough on medium speed, adding the remaining flour 2 oz at a time, until smooth, elastic and fully developed, about 5 min

3. Place the dough in a lightly greased bowl, cover and ferment until doubled. About 1 to 1 ½ hrs

4. Punch the dough and divide into six equal portions. Form the dough into two three-strand braided loaves. Place the loaves on sheet pan.

5. Brush loaves with egg was and sprinkle with sesame or poppy seeds. Proof until doubled, about 45 min

6. Bake at 350 F until the loaves are golden brown and sound hollow. About 40 min.

NOTES: Mine came out really well, although it could have been a little bit darker.

Instead of doing two braids, we made another shape. See what we did below!

portion to 6 equal parts

roll out into "snacks"

fold one over the other.

braid the four pieces

and there it is!! ready to go into the oven!

CAKES AND ECLAIRS

In week 2 of Intro to pastry we learned about different functions of ingredients with in the baked item.

1. Tougheners- (helps give structure)

*Flour
*Milk, Cream
*Eggs

2. Tenderizers

*butter (fats)
*egg yolk
*vegetable shortening, lard, oils
*sugar

3. Moisturizers (they also work at helping start the process of gelatinization, also used as a preservative)

*water
*milk
*eggs
*juices

4. Driers (absorb moisture, these along with the toughener gives structure, shape and body)

*Flour
*Cornstarch
*arrowroot
*milk – as the protein coagulates it dries.

5. Leaveners (gains volume, increases size)

*Organic- living things such as yeast
*Chemical – baking soda, baking powder
*Mechanical – manually incorporate the leavening agent – butter, eggs

6. Flavorings

*extracts
*liquors
*spices
*nut butter
*zest
*juices
*butter
*milk
*herbs
*fruits
*coco
*etc…

ORANGE CHIFFON CAKE

finished, glazed chiffon cake

Yield: 1 Tube Cake 10 in.
Method: Egg foam

8 oz Cake flour, sifted
12 oz Sugar
1 Tbsp Baking powder
1 tsp Salt
4 fl. oz Vegetable oil
6 Egg Yolks
2 fl. oz Water, cool
4 fl. oz Orange Juice
1 Tbsp Orange zest, grated fine
.5 fl oz Vanilla extract
8 Egg whites

Glaze
3 oz powdered sugar
1 fl oz orange juice
2 tsp orange zest

1. Sift together dry ingredients, 6 ounces of the sugar and baking powder and salt

2. In a separate bowl mix the oil, egg yolks, water, orange juice, orange zest and vanilla. Add the liquid mixture to the dry ingredients

3. In a clean bowl, beat the egg whites until foamy. Slowly beat in the remaining sugar. Continue beating until the egg whites are stiff but not dry.

4. Stir one third of the egg whites into the batter to lighten it. Fold in the remaining egg whites

5. Pour the batter into an ungreased 10 inch tube pan. Bake at 325F until a toothpick comes out clean, approximately 1 hour.

6. Immediately invert the pan over the neck of a wine bottle. Allow the cake to hang upside down until completely cool, and then remove from the pan.

7. Stir the glaze ingredients together in a small bowl and drizzle over the top of the cooled cake.

baked cake in tube pan aka bundt pan

NOTES: the reason to cool the cake upside down is that it doesn’t fall.

By mixing the egg whites with the sugar you are creating a French Meringue. (one of three meringues that we will learn this quarter)

The French meringue is know as a common or raw meringue. Make sure that your white are pure – no egg yolks. When the whites are frothy you can add a pinch of sea salt and cream of tarter (if available) continue whisking then add the rest of the sugar.

You know its done when medium to firm peaks have formed. If it starts to look like cottage cheese it has been over whipped.

We wanted to make a lemon chiffon cake instead of an orange. To do this substitute 2 fl oz fresh lemon juice and 2 fl oz water for the orange juice in the batter. Sub the orange zest with lemon zest. Top with a basic sugar Glaze.

BASIC SUGAR GLAZE

9.5 oz powdered sugar, sifted
2 fl oz light cream or milk (you can also use water)
1 oz unsalted butter, melted
2 tsp vanilla, lemon, or almond extract

SACHER CAKE

decorated Sacher cake

Yield 2 cakes, 9 in
Method: Creaming

10 oz AP Flour
3 oz Cocoa powder
12.5 oz Unsalted butter, softened
18 oz Sugar
14 Egg yolks
3 oz Hazelnuts, toasted and ground
14 Egg whites
18 oz Apricot jam
Chocolate glaze (see recipe below) – as needed

1. Grease two 9-inch spring form pans lightly butter and lined with parchment paper.

2. Sift the flour and cocoa powder together twice. Set aside

3. Cream the butter and 7 oz of the sugar together until light and fluffy. Gradually add the egg yolks and beat well.

4. Fold in the sifted flour and cocoa powder and the hazelnuts by hand

5. Whip the egg whites to soft peaks, then gradually add the remaining sugar and continue whipping until stiff, glossy peaks form.

6. Lighten the batter by folding in approximately ¼ of the egg whites, then fold in the remaining whites.

7. Pour batter into the prepared pans and bake at 350F until the cakes are set, about 35-45 minutes.

Sacher cake batter

8. Cool the cakes 5 minutes before removing from the pans.

9. Cool completely, then cut each cake horizontally into two layers. Spread apricot jam on each layer and re stack them, creating two two-layer cakes.

10. Heat the apricot glaze until spreadable. Pour it over the top and sides of each cake.

11. Allow the apricot glaze to cool completely, and then pour the Chocolate Glaze over the top and sides of each cake to create a smooth glossy coating.

glazed Sacher cake

CHOCOLATE GLAZE

Yield: 13 oz

4 oz Unsweetened chocolate
4 oz Semisweet chocolate
4 oz Unsalted butter
1 oz Light corn syrup

1. Melt all ingredients together over a double boiler. Remove from the heat and allow to cool until slightly thickened, stirring occasionally.

2. Use immediately, before the glaze begins to dry.

ASSEMBLY OF CAKE

1. Cut off the top (this might like look a mushroom top. Then cut the cake into 3 layers.

1/3 of the cake- ready to be assembled

2. Round off the sides. – we do this so that the glaze falls evenly.

3. Apply the jam – the jam helps prevent the spread of crumbs from the cake.

jam on first layer

* we only baked half this recipe – instead of two cakes we only made one. If you were making a full recipe you cut each cake in half. Since we only did one, we cut ours into thirds.

all three layer put back together

LADY FINGERS

finished lady fingers

Yield 2 lb. 3 oz about 95 cookies, 4 inch each
Method: Sponge cake

5 oz Bread Flour
4 oz Cornstarch
12 Egg yolks
1 tsp vanilla extract
12 egg whites
7.5 oz sugar
Powdered sugar as needed

1. Sift the flour and cornstarch together. Set aside

2. Whip the egg yolks and vanilla together in the bowl of a mixer fitted with the whip attachment until the mixture is thick and creamy

3. Simultaneously in the bowl of a second mixer fitted with the whip attachment, whip the egg whites and sugar until the mixture holds stiff peaks

4. Using a balloon whisk, gently stir in the egg whites to restore a smooth appearance. Ass the whipped yolks all at once into the egg whites. Gently fold the two together using a rubber spatula or a balloon whisk until the mixture is streaked in appearance and is not completely combines. Gently fold in the flour, be careful not to deflate batter.

5. Place the batter into a pastry bag fitted with a medium plain tip. Pipe 4- inch long cookies onto paper lined sheet pans

6. Sprinkle the surface of the piped batter with powdered. Let it sit for a few minutes until the powdered sugar dissolves. Sprinkle a second layer.

7. Bake at 400 F until the cookies bounce back when lightly pressed, about 9-11 minutes.

This batter is very similar to the chiffon cake batter. The Ladyfingers should be about 4 inches long.

In addition this week we practiced writing our alphabet in cursive. The only twist was that we were writing in Chocolate. There were a few things that was very difficult about this. First: I have written in cursive since I was in third grade. Second: writing in chocolate is hard!

To do this we just used melted chocolate. Melt the chocolate on a double boiler. Unfortunately i can not take credit for the picture below. I decided not to capture my writing until it looks like this! – But I am practicing!!

chocolate alphabet

ÉCLAIR PASTE (PATE A CHOUX)

1 pint water
5.5 oz butter
.5 oz sugar
¼ oz kosher salt
8.5 bread flour
5-7 eggs

1. Place water, butter, sugar, salt in a pot. Bring to boil. Make sure the butter is fully melted.

2. Remove from the heat and immediately add all the flour. Vigorously beat the dough by hand. Put back over medium heat and continue beating the dough until it comes away from the sides of the pan. The dough should look kind of like instant mashed potatoes or cream of wheat. It should begin to leave a film on the saucepan.

3. Transfer the dough to the bowl of mixer fitted with the paddle attachment and beat it for a few seconds at medium speed. Then begin to beat in the eggs one at a time.

4. Continue to add the eggs one by one until the mixture is shiny but firm. You might not have to use all the eggs. The dough should pull away from the sides of the bowl in thick threads.

5. Put a workable amount of dough into a pastry bag fitted with a large plain tip and pipe onto the sheet pan in the desired shapes at once.

6. Bake immediately at 350 F until the pastries are dry and crisp, about 35 min (depending on shape) To test for doneness, when the éclair paste seems to be baked through, remove and let it sit for a 1 to 2 minutes. If it doesn’t collapse, the product is sufficiently baked.

7. Cool completely, then fill as desired. Leftovers can be frozen or stored at room temp.

With the Pate a Choux we made the following:

baking eclairs and cream puffs

CHOCOLATE ECLAIRS – filled with pastry cream

eclair, cream puff, swan, paris-brest

1. The shape of a chocolate éclair is much like a lady finger. They are piped the same way.
2. After the Éclair has been baked and cooled, poke two holes in the bottom or one on the side and fill with pastry cream.
3. Then dip the top into a chocolate ganache.

CREAM PUFFS – filled with pastry cream

1. The Cream puffs were piped in circle shape, bake and then cooled.

2. Poke a small hole in the bottom.

3. Usinging a piping bag pipe in pastry cream through the bottom.

4. Then dip the top into chocolate ganache.

SWANS – filled with chantelle cream

finished swan

1. In order to make the swans we first piped a rain drop shape using a pate a choux batter.

2. Once they had been cooked and cooled, cut it in half-horizontally. Then cut the top half in half vertically.

swans cut in half

3. Pipe chantelle cream on bottom half and then place the wings and head on top. Sprinkle with powdered sugar.

PARIS-BREST – filled with paris-brest cream

finished Paris- Brest

This is a circular shape.

1. To achieve this pipe a ring about 3.5 inches in diameter.

2. Brush with egg wash and top with slivered almonds before baking.

baking Paris- Brest

3. Once baked and cooled, cut in half horizontally.

Paris- Brest cut in half

4. Using a star tip pipe the Paris-Brest Cream in a continuous motion around the circle. Do two layers.

5. Replace the top half, and dust with powdered sugar.

INDIVIDUAL ST. HONORE PASTRIES – cream puffs stacked on a puff pastry

final St. Honore

1. Bake a piece of puff pastry in a circular shape. Bake and let cool.

2. Dip cream puffs in melted decorating Carmel. Let me cool.

3. Place three cream puffs sugar side upon the round. Pipe Chentelle cream in between. Place a fourth cream puff sugar side up on top.

4. Garnish with decorative sugar pieces.

PARIS-BREST CREAM

Hazelnut cream

Yield 2 lb. 8 oz

12 oz Unsalted butted, softened
4 oz Hazelnut paste, smooth and lump free
1lb 8 oz Pastry Cream (recipe in previous weeks post.)

this is what 12 oz of butter looks like - yikes!

CHURRO

finished churros - our looked more like intestines!

.5 oz Cinnamon, ground

4 oz Sugar

16 fl oz Water

1 tsp Salt

8 oz Pastry flour

3 Egg whites

1 tsp Vanilla extract

Chocolate Fudge sauce (optional, see recipe below)

1. Combine the cinnamon and sugar in a quarter size hotel pan. Set aside.

2. Bring the water and salt to a boil in a heavy saucepan

3. Remove the boiling salted water from the heat. Add the flour all at once. Stir vigorously with a firm spatula until a soft dough forms.

4. Transfer the dough immediately to the bowl of a mixer fitted with the paddle attachment. On medium speed, add one third of the egg whites. Mix until completely combined. Scrape the bowl. Repeat the process until all of the egg whites are incorporated. Add the vanilla.

5. Pipe the batter using a medium star tip into 6-8 inch strips on very lightly oiled parchment paper.

Churros in oil

6. Slide the piped batter into oil heated to 375F. Fry in batches until crisp, about 3-5 minutes. Drain briefly on paper towels, then roll in the cinnamon sugar. Serve warm with Chocolate Fudge Sauce.

Chocolate Fudge Sauce

2 qt Heavy Cream

6 fl oz light corn syrup

8 oz sugar

4 lb bittersweet chocolate

1. Combine the cream, corn syrup and sugar ina saucepan and bring just to a boil, stiring frequently

2. Chop the chocolate and place in a large bowl

3. Pour the hot cream over the chocolate and stir until completly melted.

4. Store well covered and refrigerated. Gently rewarm over a double boiler if desired.

COOKING SUGAR (for the St. Honore)

Place sugar and water in pot over stove. The sugar should look like sand in the water. Don't start with the full amount of water that a recipe may call for - you want to start with a very small amount. The Caramelizing begins when the water is almost gone. Try not disturb the sugar before this happens. Once you see a little bit of color, swirl the pan to make the color even. This will also help even out the temperature a bit. When finished you can dip your cream puff or anything else straight in!