Wednesday, May 21, 2008

Just Recipes!

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Almond anise biscotti "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 32
10 oz all-purpose or bread flour 1 tsp baking soda 3 each eggs 6 1/2 oz sugar 1 tsp anise extract 7 oz whole almonds 2 tbsp anise seeds 4-Jan tsp salt
YIELD: 32 biscotti
1. Place the flour and baking soda in a stainless-steel bowl and whisk to combine.
"2. Whip the eggs, sugar, salt, and anise extract in an electric mixer using the whip attachment on high speed, until light and thick."
"3. Blend in the flour mixture on low speed, mixing until just incorporated."
"4. Add the almonds and anise seeds and blend until fully combined, scraping down the sides of the bowl as necessary."
5. Spread the dough in a strip 4 x 16 in on a parchment-lined sheet pan.
"6. Bake in a 300°F oven until light golden brown, about 1 hour."
7. Remove the pan from the oven and let cool for 5 to 10 minutes. Lower the oven temperature to 275°F.
8. Using a serrated knife cut the strip crosswise into 1/8-in slices.
"9. Place the sliced cookies back on the parchment-lined sheet pan and bake, turning over halfway through the baking time, until golden brown and crisp, 20 to 25 mintues."
10. Cool the cookies on a wire rack and store in an airtight container for up to two weeks. &&&
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almond cookie DESSERT DESSERT 1
1 lb sugar 1 lb almond paste 7 oz egg whites 1 tsp vanilla extract 1 drop almond extract 19 ea blanched almond halves as req granulated sugar
YIELD: 19 cookies (2 ounces each)
"1. Blend together the sugar and almond paste in an electric mixer, using the paddle attachment on medium speed, until fully combined."
"2. Gradually add the egg whites to the mixture on medium speed, fully blending and scraping down the bowl after each addition, until the mixture forms a stiff batter. Blend in the vanilla extract and almond extract."
"3. Pipe, using a plain tip, into 2-oz rounds onto a parchment-lined sheet pan and place a blanched almond half in the center of each cookie."
"4. Sprinkle the tops of the piped cookies with granulated sugar and bake in a 350°F convection oven, rotating the tray halfway through baking. Bake until light golden brown. Remove the cookies from the tray and allow to cool completely on a wire rack. Cookies may be stored for up to 1 week." &&&
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ALMOND COOKIES DESSERT DESSERT 6
1 lb sugar 1 lb almond paste 7 oz egg whites 1 tsp vanilla extract 1 drop almond extract 19 ea blanched almond halves as req granulated sugar
YIELD: 19 cookies (2 ounces each)
"1. Blend together the sugar and almond paste in an electric mixer, using the paddle attachment on medium speed, until fully combined."
"2. Gradually add the egg whites to the mixture on medium speed, fully blending and scraping down the bowl after each addition, until the mixture forms a stiff batter. Blend in the vanilla extract and almond extract."
"3. Pipe, using a plain tip, into 2-oz rounds onto a parchment-lined sheet pan and place a blanched almond half in the center of each cookie."
"4. Sprinkle the tops of the piped cookies with granulated sugar and bake in a 350°F convection oven, rotating the tray halfway through baking. Bake until light golden brown. Remove the cookies from the tray and allow to cool completely on a wire rack. Cookies may be stored for up to 1 week." &&&
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AMARETTI DESSERT DESSERT 1
175 g Almond flour item#102390023 200 g Sugar powdered item#0102390008 25 g Orange peel 65 g Egg white frzn item#01013000010 30 g armaretto 50 g Egg white frzn item#01013000010 25 g Syrup corn karo red item#0102390029
"Blend almond powder, powdered sugar, orange peel, first egg white and liquor for 3 minutes. with paddle beat for 10 mininutes. In a seperate bowl whip egg whites and corn syrup until stiff. Gently fold egg whites into almond mixture. PPE WITH ROUND TIP ON BAKING SHEETS. DUST HEAVY WITH POWDERED SUGAR. LEAVE FOR 6 HOURS FOR CRUST TO FORM THEN BAKE AT 335F IN RACK OVEN UNTIL COLORED." &&&
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AMARETTI WITH ALMOND PASTE DESSERT 76
1 lb Almond paste 8-Jan tsp Salt kosher item#0102330013 1 cup Sugar fine granulated item#0102390045 1 cup Sugar powdered item#0102390008 4 oz Egg white frzn item#01013000010
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Angel food cake "CAKES PRO-CHEF,-7TH-ED" 0
2 lb sugar 13 oz cake flour 4-Jan oz salt 2 lb egg whites 4-Jan oz cream of tartar 1 tsp vanilla extract
YIELD: five 8-inch cakes
1. Sift together 1 lb of the sugar with the cake flour and salt.
2. Combine the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whip attachment and beat until frothy with the mixer on medium speed.
3. With the mixer on high speed gradually add the remaining sugar to the beaten egg whites and beat to medium-stiff peaks.
4. Quickly and gently fold the sifted dry ingredients into the beaten egg whites. Fold in the vanilla.
5. Divide the batter evenly among five ungreased tube cake pans.
6. Bake in a 350°F oven for 35 to 40 minutes or until cake springs back when lightly touched.
"7. Remove the cakes from the oven and allow to cool completely in their pans, upside down on a rack. Unmold the cakes from the pans when they are completely cooled. The cakes are ready to serve now, or wrap and hold under refrigeration for later use." &&&
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apple pie "SOUFFLES-AND-MOUSSE PRO-CHEF,-7TH-ED" 17
1 1/2 oz brown sugar 2-Jan oz tapioca 2-Jan oz cornstarch 2-Jan tsp ground cinnamon 4-Jan tsp ground nutmeg 1 1/2 lb Apple Granny Smith Item#0106300033 2 1/4 oz granulated sugar 1 1/4 lb pie crust 1 1/2 lb sliced Golden Delicious apples 4-Mar fl oz lemon juice 2-Jan oz Unsalted Butter Item #0101100014 ****** PIE SHINE 1 oz corn syrup (light) 1 oz simple syrup
YIELD: one 10-inch double-crusted pie
1. Divide the dough into 2 pieces. Roll out the bottom crust and line a 10-in pie pan. Trim away any excess if necessary.
"2. Combine the granulated sugar, brown sugar, tapioca, cornstarch, cinnamon, and nutmeg. Add the sliced apples and toss until the slices are evenly coated. Sprinkle the lemon juice over the apples and toss briefly. Pile the apples in the pie plate, mounding them higher in the center than on the sides. Dot the apples with the butter."
3. Roll out the top crust and cut a vent in the crust. Transfer to the filled pie. Seal the top and bottom crusts by crimping them together.
"4. Bake at 425°F for 15 minutes. Reduce the heat to 350°F and continue baking until the crust is browned and baked through, the juices in the filling have thickened, and the apples are tender, 30 to 40 minutes."
"5. To prepare the pie shine, combine the corn and simple syrups and brush over the top of the pie. Bake in a 525°F oven until the top is browned, about 2 minutes more. Remove at once and let the pie cool before slicing and serving." &&&
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Apple pie "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 0
1 1/4 lb pie crust 2 1/4 oz granulated sugar 1 1/2 oz brown sugar 2-Jan oz tapioca 2-Jan oz cornstarch 2-Jan tsp ground cinnamon 4-Jan tsp ground nutmeg 1 1/2 lb sliced Granny Smith apples 1 1/2 lb sliced Golden Delicious apples 4-Mar fl oz lemon juice 2-Jan oz butter ****** PIE SHINE 1 oz corn syrup (light) 1 oz simple syrup
YIELD: one 10-inch double-crusted pie
1. Divide the dough into 2 pieces. Roll out the bottom crust and line a 10-in pie pan. Trim away any excess if necessary.
"2. Combine the granulated sugar, brown sugar, tapioca, cornstarch, cinnamon, and nutmeg. Add the sliced apples and toss until the slices are evenly coated. Sprinkle the lemon juice over the apples and toss briefly. Pile the apples in the pie plate, mounding them higher in the center than on the sides. Dot the apples with the butter."
3. Roll out the top crust and cut a vent in the crust. Transfer to the filled pie. Seal the top and bottom crusts by crimping them together.
"4. Bake at 425°F for 15 minutes. Reduce the heat to 350°F and continue baking until the crust is browned and baked through, the juices in the filling have thickened, and the apples are tender, 30 to 40 minutes."
"5. To prepare the pie shine, combine the corn and simple syrups and brush over the top of the pie. Bake in a 525°F oven until the top is browned, about 2 minutes more. Remove at once and let the pie cool before slicing and serving."&&&
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APPLE PIE FILLING GAYLORD APPLE-TART6
SOURCE JOHN GILBERT 10 each Apple Granny Smith Item#0106300033 6 oz Cherries Dry Item#102210027 1 1/2 oz Gran Marnier Item#0202300064 4 oz Unsalted Butter Item #0101100014 8 oz Sugar Fine Granulated Item#0102390045 1 tsp Cinnamon Ground Item#0102600074 1 tbsp Cornstarch Item#0102390009 1 tbsp Water
Directions: Peel and core apples. cut in 1/2. Cut each 1/2 into 6 pieces. Place apples in water and lemon juice to prevent the apples from turning brown. Place dried cherries in frying pan. Pour the Gran Marnier over the cherries. and cook over a low flam until all of the liquor isabsorbed by the cherries. Melt butter with sugar and cinnamon in a sauce pan. Drain apples and add to pan> Cook until apples are tender. Combine cornstarch and water then add to apples. Remove from heat when sauce thickens.
To make apple pies: Butter 8oz souffle dishes. Spread about 1 tbls of brown sugar evenly on the bottom. Fill the bowl 3/4 way with apple filling. Cover the filling with aprox 2 tbls of buttermilk cake batter. Bake at 300f in rack oven. Check cake with a wooden scewer to make sure its done. It should bake in aprox 30 minutes. Let pies sit for 10-20minutes before unmolding. &&&
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Baguettes "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
3 lb water (68° to 76°F) 3-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt as req "cornmeal, for dusting "
YIELD: eight 1-pound loaves
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. The dough is ready to scale and shape now."
5. Scale the prepared and properly proofed dough into 1-lb pieces. Round off each piece and let rest about 30 minutes before shaping.
"6. To shape the baguette, flatten each ball of dough into a rectangle. Holding the narrow ends of the dough, lift and stretch the dough to elongate the rectangle, making its overall length about 8 in. Roll the dough into a cylinder, pressing the seam closed with the edge of your palm. Transfer the dough, seam side down, to the pan or onto a parchment-lined sheet pan sprinkled with cornmeal. Let the loaves rise until increased by three fourths, about 1 hour."
7. Score each loaf in several places by making diagonal slashes just through the outer layer of dough.
"8. Bake in a 425°F oven (with steam if available) until deep in color and hollow sounding when tapped on the bottom, about 30 minutes."
"9. Remove loaves from the oven (and the pan, if used) and cool on a rack before serving."&&&
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BAILEY'S CHEESE CAKE DESSERT DESSERT 1
7 lb Cream Cheese at room temperature 5 1/4 lb Sugar Fine Granulated Item#0102390045 4 2/3 lb Egg Whole Liquid Item#010300014 2 lb Bailey's Irish Cream 2 1/2 oz Vanilla Extract Item#0102600028
"Using mixer, beat cream cheese and sugar until smooth. In a separated bowl whisk eggs, bailey's and vanilla until just blended. Beat egg mixture into cream cheese mixture. Transfer filling to oreo crust lined foil cup. Bake at 200F for about 1 hour." &&&
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BANANA BREAD DESSERT DESSERT 6
2 lb all-purpose flour 2-Jan oz baking soda 1 1/2 tsp salt 12 oz "butter, at room temperature "1 lb sugar 11 oz "eggs, room temperature "8 oz "milk, at room temperature "3 lb mashed bananas 1 tbsp vanilla extract 5 oz chopped toasted walnuts
YIELD: four 2-pound loaves
"1. Sift together the flour, baking soda, and salt."
"2. Cream together the butter and sugar in an electric mixer, using the paddle attachment on medium speed, until light and smooth."
"3. Add the eggs slowly on low speed, fully incorporating the eggs and scraping down the sides of the bowl after each addition."
"4. Add the milk, alternating with the dry ingredients, in 3 additions, scraping down the sides of the bowl as necessary. Blend in the bananas, vanilla, and nuts."
5. Grease 4 loaf pans. Scale 1 lb 14 oz of batter into each loaf pan.
"6. Bake in a 350°F oven until a skewer inserted in the center comes out clean, about 65 to 70 minutes." &&&
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BANANA CREME BRULLE GAYLORD BANANA-CREME-BRULEE 91
7 1/2 oz Egg yolks 6 oz Sugar fine granulated item#0102390045 1 each Banana (Roasted) 2-Jan each Vanilla bean item#0102060037 16-Mar tsp Vanilla extract item#0102600028 1 qt Heavy cream item#0101200028
"1. Combine the cream, vanilla bean, and half of the sugar in a heavy-bottomed stainless-steel saucepan and bring to a boil. "
2. Whisk together the remaining sugar and the egg yolks in a stainless steel bowl.
3. Temper the egg mixture into the cream mixture and strain through a fine sieve.
4. Add Roasted Bannana's mix well and cool
5. Strain and pour into ramikins.
"5. Bake in a 325°F (water bath) oven until just barely set, about 45 minutes. Let cool in the water bath. Remove, wipe the bottoms of the ramekins, and refrigerate overnight."
"6. The custards are ready to be garnished and served at this point, or they may be stored, tightly wrapped, under refrigeration for up to 2 days."
NOTE: Use a hand-held butane torch to caramelize the sugar.Roast bananas in a 350f oven for about 5-10 minutes.Serve with Sesame Coconut Cookies and Brown Sugar Chantilly Cream &&&
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BANANA CREME BRULLE(GAYLORD) DESSERT DESSERT 91
7 1/2 oz Egg yolks 6 oz Sugar fine granulated item#0102390045 1 each Banana (Roasted) 2-Jan each Vanilla bean item#0102060037 16-Mar tsp Vanilla extract item#0102600028 1 qt Heavy cream item#0101200028
"1. Combine the cream, vanilla bean, and half of the sugar in a heavy-bottomed stainless-steel saucepan and bring to a boil. "
2. Whisk together the remaining sugar and the egg yolks in a stainless steel bowl.
3. Temper the egg mixture into the cream mixture and strain through a fine sieve.
4. Add Roasted Bannana's mix well and cool
5. Strain and pour into ramikins.
"5. Bake in a 325°F (water bath) oven until just barely set, about 45 minutes. Let cool in the water bath. Remove, wipe the bottoms of the ramekins, and refrigerate overnight."
"6. The custards are ready to be garnished and served at this point, or they may be stored, tightly wrapped, under refrigeration for up to 2 days."
NOTE: Use a hand-held butane torch to caramelize the sugar. Roast bananas in a 350f oven for about 5-10 minutes. Serve with Sesame Coconut Cookies and Brown Sugar Chantilly Cream &&&
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BANANA MISU DESSERT DESSERT 1
SOURCE CHEF GILBERT 1 1/2 lb jaconde 3 oz tulip decor with coca 31 1/2 oz ladyfinger sponge 62 1/2 oz BananaMisu filling 17 1/2 oz Caramel Mirrior Glaze 9 oz Ganache (ala gilbert)
&&&
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BANANA MISU(COSTING) DESSERT DESSERT 35
SOURCE CHEF GILBERT 1 1/2 lb jaconde 3 oz tulip decor with coca 31 1/2 oz ladyfinger sponge 62 1/2 oz BananaMisu filling 17 1/2 oz Caramel Mirrior Glaze 9 oz Ganache (ala gilbert)
&&&
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Banana nut bread "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
2 lb all-purpose flour 2-Jan oz baking soda 1 1/2 tsp salt 12 oz "butter, at room temperature "1 lb sugar 11 oz "eggs, room temperature "8 oz "milk, at room temperature "3 lb mashed bananas 1 tbsp vanilla extract 5 oz chopped toasted walnuts
YIELD: four 2-pound loaves
"1. Sift together the flour, baking soda, and salt."
"2. Cream together the butter and sugar in an electric mixer, using the paddle attachment on medium speed, until light and smooth."
"3. Add the eggs slowly on low speed, fully incorporating the eggs and scraping down the sides of the bowl after each addition."
"4. Add the milk, alternating with the dry ingredients, in 3 additions, scraping down the sides of the bowl as necessary. Blend in the bananas, vanilla, and nuts."
5. Grease 4 loaf pans. Scale 1 lb 14 oz of batter into each loaf pan.
"6. Bake in a 350°F oven until a skewer inserted in the center comes out clean, about 65 to 70 minutes." &&&
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BANANA PANCAKES "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 60
7 3/4 lb all-purpose flour 6 oz baking powder 1 1/2 oz baking soda 1 1/4 oz salt 1 9/16 lb sugar 5 lb eggs 5 qt buttermilk 1 1/2 lb melted butter as req clarified butter or oil 3 lb chopped bananas
YIELD: 60 portions
"1. Sift together the flour, baking powder, baking soda, salt, and sugar into a large bowl and make a well in the center."
"2. Combine the eggs with the buttermilk and mix well. Pour all at once into the center of the dry ingredients. Slowly mix, using a whisk in a controlled circular motion. "
"3. Add the butter when about three fourths of the dry ingredients are moistened. Continue only until butter is worked in. Do not overmix. Fold in bananas. The batter is ready to use now, or it may be held under refrigeration for up to 12 hours."
"4. To prepare pancakes, preheat a griddle to 350°F and grease with clarified butter or oil. Ladle 2 fl oz. batter for each pancake onto the griddle. Turn once, when bubbles break on the upper surface and the bottom is golden brown, about 2 minutes. Finish cooking on the second side, about 1 minute. Serve at once." &&&
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Banana pancakes "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 60
7 3/4 lb all-purpose flour 6 oz baking powder 1 1/2 oz baking soda 1 1/4 oz salt 1 9/16 lb sugar 5 lb eggs 5 qt buttermilk 1 1/2 lb melted butter as req clarified butter or oil 3 lb chopped bananas
YIELD: 60 portions
"1. Sift together the flour, baking powder, baking soda, salt, and sugar into a large bowl and make a well in the center."
"2. Combine the eggs with the buttermilk and mix well. Pour all at once into the center of the dry ingredients. Slowly mix, using a whisk in a controlled circular motion. "
"3. Add the butter when about three fourths of the dry ingredients are moistened. Continue only until butter is worked in. Do not overmix. Fold in bananas. The batter is ready to use now, or it may be held under refrigeration for up to 12 hours."
"4. To prepare pancakes, preheat a griddle to 350°F and grease with clarified butter or oil. Ladle 2 fl oz. batter for each pancake onto the griddle. Turn once, when bubbles break on the upper surface and the bottom is golden brown, about 2 minutes. Finish cooking on the second side, about 1 minute. Serve at once." &&&
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BANANAMISU FILLING DESSERT DESSERT 115
SOURCE CHEF GILBERT 1 lb Egg yolks 2-Jan lb Honey 20 oz Banana Compound 7 lb "Cheese, Marscopone "3 lb Heavy Cream 7 each Gelatin Sheets
Whip yolks to a ribbon. Bloom Gelatin in ice water. Bring Honey to a boil and pour into yolks. Add gelatin. Add Banana Compound. Whip cream. Fold yolks into marscopone. Fold in whipped cream. &&&
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BASIC LEAN DOUGH "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
3 lb water (68° to 76°F) 3-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt
YIELD: 8 pounds
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. The dough is ready to scale and shape now." &&&
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Basic lean dough "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
3 lb water (68° to 76°F) 3-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt
YIELD: 8 pounds
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. The dough is ready to scale and shape now." &&&
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BAVARIAN CREAM "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 0
1 oz gelatin 8 oz water 1 qt heavy cream 1 qt Vanilla Sauce (see recipe) as req "flavoring, to taste "
YIELD: filling for two 10-inch cakes
"1. Place the gelatin in a small stainless-steel bowl and add the water. Let stand for 15 minutes, or until the gelatin has fully bloomed."
2. Melt the bloomed gelatin slowly over a hot-water bath to 105°F to 110°F.
"3. Whip the cream to soft peaks and hold, covered, under refrigeration."
4. Combine the vanilla sauce and the flavoring. Taste and adjust the flavoring.
5. Combine the flavored vanilla sauce and the gelatin. Stir over an ice-water bath to 75°F. Fold in the whipped cream.
6. Pour immediately into prepared molds. Refrigerate or freeze until set.&&&
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Bavarian cream "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED"0
1 oz gelatin 8 oz water 1 qt heavy cream 1 qt Vanilla Sauce (see recipe) as req "flavoring, to taste "
YIELD: filling for two 10-inch cakes
"1. Place the gelatin in a small stainless-steel bowl and add the water. Let stand for 15 minutes, or until the gelatin has fully bloomed."
2. Melt the bloomed gelatin slowly over a hot-water bath to 105°F to 110°F.
"3. Whip the cream to soft peaks and hold, covered, under refrigeration."
4. Combine the vanilla sauce and the flavoring. Taste and adjust the flavoring.
5. Combine the flavored vanilla sauce and the gelatin. Stir over an ice-water bath to 75°F. Fold in the whipped cream.
6. Pour immediately into prepared molds. Refrigerate or freeze until set. &&&
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BAVARIAN CREAM TORTE "CAKES PRO-CHEF,-7TH-ED" 0
1 8-in Vanilla Sponge Cake (see recipe) 6 fl oz simple syrup 2 lb Strawberry Bavarian Cream (see recipe) 8 oz sliced strawberries for filling 2 pt "heavy cream, whipped " as req "strawberries for garnish, whole or halved "
YIELD: one 8-inch torte
1. Prepare cake rings by lining with plastic wrap.
2. Slice the cake horizontally into 3 layers.
3. Place a cake layer on the bottom of the cake ring and brush it with simple syrup.
"4. Add 1 lb of Bavarian cream on top of the cake. Add strawberry filling. Top with a second layer of cake, brushing with simple syrup. Add another layer of Bavarian cream, and top with the third layer of cake. Brush with syrup. Cover the cake with plastic wrap and press the layers gently into the mold."
5. Chill the cake for at least 8 hours or place in the freezer for up to 1 month. (Thaw frozen cakes under refrigeration before finishing and serving.)
"6. Remove the cakes from the rings and remove the plastic wrap. Ice with whipped cream, and mark each for 10 portions."
7. Pipe a dollop of whipped cream on each marked slice and garnish each dollop with a strawberry. &&&
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Bavarian cream torte "CAKES PRO-CHEF,-7TH-ED" 0
1 8-in Vanilla Sponge Cake (see recipe) 6 fl oz simple syrup 2 lb Strawberry Bavarian Cream (see recipe) 8 oz sliced strawberries for filling 2 pt "heavy cream, whipped " as req "strawberries for garnish, whole or halved "
YIELD: one 8-inch torte
1. Prepare cake rings by lining with plastic wrap.
2. Slice the cake horizontally into 3 layers.
3. Place a cake layer on the bottom of the cake ring and brush it with simple syrup.
"4. Add 1 lb of Bavarian cream on top of the cake. Add strawberry filling. Top with a second layer of cake, brushing with simple syrup. Add another layer of Bavarian cream, and top with the third layer of cake. Brush with syrup. Cover the cake with plastic wrap and press the layers gently into the mold."
5. Chill the cake for at least 8 hours or place in the freezer for up to 1 month. (Thaw frozen cakes under refrigeration before finishing and serving.)
"6. Remove the cakes from the rings and remove the plastic wrap. Ice with whipped cream, and mark each for 10 portions."
7. Pipe a dollop of whipped cream on each marked slice and garnish each dollop with a strawberry.&&&
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BEAR CLAWS "PASTRIES PRO-CHEF,-7TH-ED" 45
5 5/8 oz Danish dough as req egg-and-milk wash as req filling of choice
YIELD: 45 pastries
"1. To make up bear claw Danish, roll out the dough to 1/4-in thick. Cut the dough into 4-in x 8-in rectangles."
2. Brush the long edges of each rectangle with egg wash. Place a 1 1/2-oz strip of the filling down the center of the rectangle.
3. Fold the dough over the filling to form an 8-in x 2-in rectangle and seal tightly along the egg-washed seam. Make 1-in cuts at 2-in intervals along the seam.
"4. Place on parchment-lined pans, brush with egg wash, and proof in a proof box or in a warm area until doubled in size. "
"5. Brush with egg wash again and bake in a 385°F oven until golden brown, 15 to 20 minutes."
6. Let cool on the pans before serving or holding for later service.&&&
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Bear claws "PASTRIES PRO-CHEF,-7TH-ED"45
5 5/8 oz Danish dough as req egg-and-milk wash as req filling of choice
YIELD: 45 pastries
"1. To make up bear claw Danish, roll out the dough to 1/4-in thick. Cut the dough into 4-in x 8-in rectangles."
2. Brush the long edges of each rectangle with egg wash. Place a 1 1/2-oz strip of the filling down the center of the rectangle.
3. Fold the dough over the filling to form an 8-in x 2-in rectangle and seal tightly along the egg-washed seam. Make 1-in cuts at 2-in intervals along the seam.
"4. Place on parchment-lined pans, brush with egg wash, and proof in a proof box or in a warm area until doubled in size. "
"5. Brush with egg wash again and bake in a 385°F oven until golden brown, 15 to 20 minutes."
6. Let cool on the pans before serving or holding for later service. &&&
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BEER BATTER "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 10
10 oz flour 2-Jan tsp baking powder 1 ea egg 8 fl oz beer
YIELD: 10 portions
"1. Whisk together the flour and baking powder. Add the egg yolk and beer all at once, and whisk until combined into a batter about the thickness of pancake batter and very smooth. Keep chilled until ready to prepare the fried food."
"2. At the time of service, whip the reserved egg white to soft peaks. Fold the white into the batter and use at once." &&&
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Beer batter "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 10
10 oz flour 2-Jan tsp baking powder 1 ea egg 8 fl oz beer
YIELD: 10 portions
"1. Whisk together the flour and baking powder. Add the egg yolk and beer all at once, and whisk until combined into a batter about the thickness of pancake batter and very smooth. Keep chilled until ready to prepare the fried food."
"2. At the time of service, whip the reserved egg white to soft peaks. Fold the white into the batter and use at once." &&&
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BISCOTTI ALMOND ANISE DESSERT DESSERT 0
10 oz all-purpose or bread flour 1 tsp baking soda 3 each eggs 6 1/2 oz sugar 1 tsp anise extract 7 oz whole almonds 2 tbsp anise seeds 4-Jan tsp salt
YIELD: 32 biscotti
1. Place the flour and baking soda in a stainless-steel bowl and whisk to combine.
"2. Whip the eggs, sugar, salt, and anise extract in an electric mixer using the whip attachment on high speed, until light and thick."
"3. Blend in the flour mixture on low speed, mixing until just incorporated."
"4. Add the almonds and anise seeds and blend until fully combined, scraping down the sides of the bowl as necessary."
5. Spread the dough in a strip 4 x 16 in on a parchment-lined sheet pan.
"6. Bake in a 300°F oven until light golden brown, about 1 hour."
7. Remove the pan from the oven and let cool for 5 to 10 minutes. Lower the oven temperature to 275°F.
8. Using a serrated knife cut the strip crosswise into 1/8-in slices.
"9. Place the sliced cookies back on the parchment-lined sheet pan and bake, turning over halfway through the baking time, until golden brown and crisp, 20 to 25 mintues."
10. Cool the cookies on a wire rack and store in an airtight container for up to two weeks.&&&
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BISCOTTI PISTACHIO MINI DESSERT DESSERT 1
10 oz Flour bread item#0102390046 1 tsp Baking soda item#010206003 5 1/4 oz Eggs whole item#0101300004 6 1/2 oz Sugar fine granulated item#0102390045 1 tsp Almond extract 7 oz Pistachio nut item#0102450041 4-Jan oz Salt

1. Place the flour and baking soda in a stainless-steel bowl and whisk to combine.
"2. Whip the eggs, sugar, salt, and anise extract in an electric mixer using the whip attachment on high speed, until light and thick."
"3. Blend in the flour mixture on low speed, mixing until just incorporated."
"4. Add the almonds and anise seeds and blend until fully combined, scraping down the sides of the bowl as necessary."
5. Spread the dough in a strip 2 x 16 in(1# 10oz strips) on a parchment-lined sheet pan.
"6. Bake in a 275°F oven until light golden brown, about 1 hour."
7. Remove the pan from the oven and let cool for 5 to 10 minutes. Lower the oven temperature to 225°F.
8. Using a serrated knife cut the strip crosswise into 1/8-in slices.
"9. Place the sliced cookies back on the parchment-lined sheet pan and bake, turning over halfway through the baking time, until golden brown and crisp, 20 to 25 mintues."
10. Cool the cookies on a wire rack and store in an airtight container for up to two weeks.&&&
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BLACK FOREST DESSERT DESSERT 1
40 Grams KIRSHE 40 Grams Gelatin item#108700075 40 Grams Sugar fine granulated item#0102390045 1 qt Heavy cream item#0101200028
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BLACK FOREST CAKE "CAKES PRO-CHEF,-7TH-ED" 12
1 ea "Chocolate Sponge Cake, 10 in (see recipe) "8 fl oz Kirsch-flavored Simple Syrup (see recipe) 1 1/2 lb chocolate whipped cream 8 oz preserved cherries 1 lb Kirsch-flavored Whipped Cream (see recipe) 2 oz chocolate shavings as req confectioners' sugar
YIELD: one 10-inch cake
1. Slice the sponge cake into 3 even layers.
2. Soak the layers with syrup.
3. Coat the first layer of sponge with a thin coating of chocolate whipped cream and pipe 3 concentric rings of chocolate whipped cream. Reserve 16 cherries for garnish and place the remaining cherries in the chocolate whipped cream rings.
4. Top with a second layer of sponge. Coat with chocolate whipped cream.
5. Top with the last layer of sponge. Ice the cake with kirsch-flavored whipped cream and mark for 16 portions.
6. Pipe a dollop of kirsch-flavored whipped cream on each portion and top each with one of the reserved cherries.
7. Garnish the center of the torte with chocolate shavings and dust with confectioners' sugar. Trim the bottom edge of the torte with chocolate shavings.&&&
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Black forest cake "CAKES PRO-CHEF,-7TH-ED" 12
1 ea "Chocolate Sponge Cake, 10 in (see recipe) "8 fl oz Kirsch-flavored Simple Syrup (see recipe) 1 1/2 lb chocolate whipped cream 8 oz preserved cherries 1 lb Kirsch-flavored Whipped Cream (see recipe) 2 oz chocolate shavings as req confectioners' sugar
YIELD: one 10-inch cake
1. Slice the sponge cake into 3 even layers.
2. Soak the layers with syrup.
3. Coat the first layer of sponge with a thin coating of chocolate whipped cream and pipe 3 concentric rings of chocolate whipped cream. Reserve 16 cherries for garnish and place the remaining cherries in the chocolate whipped cream rings.
4. Top with a second layer of sponge. Coat with chocolate whipped cream.
5. Top with the last layer of sponge. Ice the cake with kirsch-flavored whipped cream and mark for 16 portions.
6. Pipe a dollop of kirsch-flavored whipped cream on each portion and top each with one of the reserved cherries.
7. Garnish the center of the torte with chocolate shavings and dust with confectioners' sugar. Trim the bottom edge of the torte with chocolate shavings.&&&
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BLUEBERRY MUFFINS "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 25
1 3/4 lb all-purpose or cake flour 1 oz baking powder 1 lb butter 1 lb confectioners' sugar 2-Jan oz salt 1 lb eggs 1 lb milk 1 3/8 lb blueberries (fresh or frozen)
YIELD: 5 dozen muffins
1. Sift together the flour and baking powder.
"2. Cream together the butter, sugar, and salt in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and smooth."
"3. Add the eggs slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition."
"4. Add the milk, alternating with the dry ingredients, in 3 additions, scraping down the sides of the bowl as necessary. Gently fold in the blueberries, using a large rubber spatula."
5. Grease or line the muffin tins with paper liners. Scale 2 oz of batter per muffin.
"6. Bake at 400°F/205°C until light brown on top, about 20 minutes."
"7. Let cool slightly in the pan. Remove muffins from the pan and serve warm, or let cool completely, wrap tightly, and store at room temperature for 2 days or freeze for up to 1 month."&&&
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Blueberry muffins "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
1 3/4 lb all-purpose or cake flour 1 oz baking powder 1 lb butter 1 lb confectioners' sugar 2-Jan oz salt 1 lb eggs 1 lb milk 1 3/8 lb blueberries (fresh or frozen)
YIELD: 5 dozen muffins
1. Sift together the flour and baking powder.
"2. Cream together the butter, sugar, and salt in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and smooth."
"3. Add the eggs slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition."
"4. Add the milk, alternating with the dry ingredients, in 3 additions, scraping down the sides of the bowl as necessary. Gently fold in the blueberries, using a large rubber spatula."
5. Grease or line the muffin tins with paper liners. Scale 2 oz of batter per muffin.
"6. Bake at 400°F/205°C until light brown on top, about 20 minutes."
"7. Let cool slightly in the pan. Remove muffins from the pan and serve warm, or let cool completely, wrap tightly, and store at room temperature for 2 days or freeze for up to 1 month."&&&
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BLUEBERRY PANCAKES "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 60
7 3/4 lb all-purpose flour 6 oz baking powder 1 1/2 oz baking soda 1 1/4 oz salt 1 9/16 lb sugar 5 lb eggs 6 qt buttermilk 1 1/2 lb melted butter as req clarified butter or oil 3 lb blueberries
YIELD: 60 portions
"1. Sift together the flour, baking powder, baking soda, salt, and sugar into a large bowl and make a well in the center."
"2. Combine the eggs with the buttermilk and mix well. Pour all at once into the center of the dry ingredients. Slowly mix, using a whisk in a controlled circular motion. "
"3. Add the butter when about three fourths of the dry ingredients are moistened. Continue only until butter is worked in. Fold 3 lb blueberries into the batter just before making the pancakes. Do not overmix. The batter is ready to use now, or it may be held under refrigeration for up to 12 hours."
"4. To prepare pancakes, preheat a griddle to 350°F and grease with clarified butter or oil. Ladle 2 fl oz batter for each pancake onto the griddle. Turn once, when bubbles break on the upper surface and the bottom is golden brown, about 2 minutes. Finish cooking on the second side, about 1 minute. Serve at once."&&&
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Blueberry pancakes "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED"60
7 3/4 lb all-purpose flour 6 oz baking powder 1 1/2 oz baking soda 1 1/4 oz salt 1 9/16 lb sugar 5 lb eggs 6 qt buttermilk 1 1/2 lb melted butter as req clarified butter or oil 3 lb blueberries
YIELD: 60 portions
"1. Sift together the flour, baking powder, baking soda, salt, and sugar into a large bowl and make a well in the center."
"2. Combine the eggs with the buttermilk and mix well. Pour all at once into the center of the dry ingredients. Slowly mix, using a whisk in a controlled circular motion. "
"3. Add the butter when about three fourths of the dry ingredients are moistened. Continue only until butter is worked in. Fold 3 lb blueberries into the batter just before making the pancakes. Do not overmix. The batter is ready to use now, or it may be held under refrigeration for up to 12 hours."
"4. To prepare pancakes, preheat a griddle to 350°F and grease with clarified butter or oil. Ladle 2 fl oz batter for each pancake onto the griddle. Turn once, when bubbles break on the upper surface and the bottom is golden brown, about 2 minutes. Finish cooking on the second side, about 1 minute. Serve at once." &&&
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BLUEBERRY PIE FILLING "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 0
44 fl oz water 10 oz sugar 6 oz cornstarch 5 lb fresh or frozen blueberries
YIELD: 9 1/4 pounds
1. Combine 1 qt of the water with 8 oz of the sugar in a saucepan and bring to a boil.
2. Combine the cornstarch with the remaining sugar and whisk to combine. Add the remaining water and blend.
3. Temper the cornstarch mixture into the hot sugar-water.
4. Return the mixture to a boil and boil for 1 minute.
5. Add the blueberries and mix to combine. Remove the filling from the heat and cool before filling pie shells. The filling may also be stored under refrigeration for later use.&&&
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Blueberry pie filling "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 0
44 fl oz water 10 oz sugar 6 oz cornstarch 5 lb fresh or frozen blueberries
YIELD: 9 1/4 pounds
1. Combine 1 qt of the water with 8 oz of the sugar in a saucepan and bring to a boil.
2. Combine the cornstarch with the remaining sugar and whisk to combine. Add the remaining water and blend.
3. Temper the cornstarch mixture into the hot sugar-water.
4. Return the mixture to a boil and boil for 1 minute.
5. Add the blueberries and mix to combine. Remove the filling from the heat and cool before filling pie shells. The filling may also be stored under refrigeration for later use. &&&
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BLUEBERRY SCONE (CONSTANT GRIND COSTING) DESSERT PASTRIES-AND-COOKIES 80
SOURCE CHEF GILBERT 15 lb Blueberry scone recipe 8 oz Fondant (PatisFrance) 2 oz Meyers Dark Rum
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BLUEBERRY SCONE (CONSTANT GRIND) DESSERT BREAKFAST-(COOKERY) 20
SOURCE CHEF GILBERT 8 oz Unsalted Butter 1 1/2 oz Baking Powder 4-Jan oz Salt 3 oz Sugar 4 oz Blueberries (IQF Frozen) 2-Jan oz Vanilla Extract 13 oz "Milk, Whole "5 oz Egg (pasturized ) 1 1/2 lb Bread Flour (Remarkable)
"Cream butter, salt and sugar. Sift baking powder and flour together. add to buttter mixture to make fine crumbs. add milk, eggs and vanilla. Mix until just combined. Add blue berries (preferably frozen) mix gently until just incorporated. Pour batter on to floured sheet pan and roll smooth. Freeze. Cut 3in strips and cut that into 3 inch squares. Cut diagonally again to make a triangle. Brush with egg wash and bake at 350f until done. Aprox 15-20 minutes. Brush with rum fondabnt while still warm." Scale 15lbs for full sheet pan. &&&
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BOBS IRISH SODA ROLLS YEASTED-BREADS-AND-CAKES YEASTED-BREADS-AND-CAKES 0

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BOILED BUTTERCREME DESSERT DESSERT 49
SOURCE CHEF GILBERT 2 qt Water 15 lb "Sugar, Confectioners item# 0102390008 "15 lb Unsalted Butter item#0101100014 15 lb SWEETEX item# 0102390019 8 fl oz Vanilla extract item# 0102600028
"BOIL WATER AND ADD TO SUGAR. WHIP UNTIL COOL. ADD VANILLA, SWEETEX AND SOFT BUTTER AND WHIP UNTIL STIFF." &&&
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BOULES "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
3 lb water (68° to 76°F) 3-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt
YIELD: 8 pounds
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. The dough is ready to scale and shape now."
"5. Scale the dough at 1 lb 8 oz per loaf. Round off the dough and place in a lined or floured mold or basket. Let the dough rise until it has increased to three quarters the desired finished size, about 20 to 30 minutes. Turn the proofed boules onto a parchment-lined sheet tray. Score the top of each loaf. Transfer to a 375°F oven and bake for 25 to 30 minutes, or until the crust is crisp and well browned and the loaf sounds hollow when the bottom is gently thumped. Cool on a rack before slicing and serving."&&&
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Boules "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED"0
3 lb water (68° to 76°F) 3-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt
YIELD: 8 pounds
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. The dough is ready to scale and shape now."
"5. Scale the dough at 1 lb 8 oz per loaf. Round off the dough and place in a lined or floured mold or basket. Let the dough rise until it has increased to three quarters the desired finished size, about 20 to 30 minutes. Turn the proofed boules onto a parchment-lined sheet tray. Score the top of each loaf. Transfer to a 375°F oven and bake for 25 to 30 minutes, or until the crust is crisp and well browned and the loaf sounds hollow when the bottom is gently thumped. Cool on a rack before slicing and serving." &&&
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BRAN MUFFINS "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
1 1/2 lb all-purpose flour 1 1/2 oz baking powder 8 oz bran 8 oz butter 1 lb sugar 2-Jan oz salt 1 lb eggs 1 pt milk 4 oz honey 4 oz molasses
YIELD: 4 dozen muffins
1. Sift together the flour and baking powder. Add the bran to the sifted flour mixture and combine with a whip to distribute the bran evenly.
"2. Cream together the shortening, sugar, and salt, in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and smooth. Add the eggs and beat on medium speed, scraping down the bowl as necessary, until smooth."
"3. Add the milk and the dry ingredients in alternating turns, scraping down the sides of the bowl as necessary and mixing until just incorporated. Blend in the honey and molasses."
4. Grease the muffin tins or line with paper liners. Scale 2 oz of batter per muffin.
"5. Bake at 400°F until light brown on top, about 20 minutes."
"6. Let cool slightly in the pan. Remove muffins from the pan and serve warm, or let cool completely, wrap tightly, and store at room temperature for 2 days or freeze for up to 1 month." &&&
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Bran muffins "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
1 1/2 lb all-purpose flour 1 1/2 oz baking powder 8 oz bran 8 oz butter 1 lb sugar 2-Jan oz salt 1 lb eggs 1 pt milk 4 oz honey 4 oz molasses
YIELD: 4 dozen muffins
1. Sift together the flour and baking powder. Add the bran to the sifted flour mixture and combine with a whip to distribute the bran evenly.
"2. Cream together the shortening, sugar, and salt, in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and smooth. Add the eggs and beat on medium speed, scraping down the bowl as necessary, until smooth."
"3. Add the milk and the dry ingredients in alternating turns, scraping down the sides of the bowl as necessary and mixing until just incorporated. Blend in the honey and molasses."
4. Grease the muffin tins or line with paper liners. Scale 2 oz of batter per muffin.
"5. Bake at 400°F until light brown on top, about 20 minutes."
"6. Let cool slightly in the pan. Remove muffins from the pan and serve warm, or let cool completely, wrap tightly, and store at room temperature for 2 days or freeze for up to 1 month." &&&
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BREAD AND BUTTER PUDDING "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 15
1 1/2 lb stale bread 3 oz melted butter 4 oz raisins 1 qt milk 6 ea "eggs, beaten "3 ea "egg yolks, beaten "6 oz sugar
YIELD: 15 portions
1. Prepare 15 custard cups by brushing them with softened butter.
2. Cut the bread into 1-inch cubes and drizzle with the melted butter.
"3. Toast the bread cubes in a 350°F oven until lightly toasted, about 5 minutes."
4. Combine the toasted bread with the raisins and fill the buttered custard cups.
"5. To prepare the custard, combine the milk, eggs, egg yolks, and sugar and mix well."
6. Pour the custard over the bread in the custard cups. Place in a water bath.
"7. Bake in a 325°F oven until the custard is set, about 45 minutes. The custard will be firm but will still jiggle when gently shaken. Allow the puddings to cool completely."
"8. The puddings are ready to serve at this point or they may be tightly wrapped in plastic wrap, refrigerated, and served chilled. Bread and butter pudding may be served in the ramekin or unmolded and plated."
"9. The puddings may be stored, wrapped tightly, under refrigeration for up to 2 days." &&&
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Bread and butter pudding "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 15
1 1/2 lb stale bread 3 oz melted butter 4 oz raisins 1 qt milk 6 ea "eggs, beaten "3 ea "egg yolks, beaten "6 oz sugar
YIELD: 15 portions
1. Prepare 15 custard cups by brushing them with softened butter.
2. Cut the bread into 1-inch cubes and drizzle with the melted butter.
"3. Toast the bread cubes in a 350°F oven until lightly toasted, about 5 minutes."
4. Combine the toasted bread with the raisins and fill the buttered custard cups.
"5. To prepare the custard, combine the milk, eggs, egg yolks, and sugar and mix well."
6. Pour the custard over the bread in the custard cups. Place in a water bath.
"7. Bake in a 325°F oven until the custard is set, about 45 minutes. The custard will be firm but will still jiggle when gently shaken. Allow the puddings to cool completely."
"8. The puddings are ready to serve at this point or they may be tightly wrapped in plastic wrap, refrigerated, and served chilled. Bread and butter pudding may be served in the ramekin or unmolded and plated."
"9. The puddings may be stored, wrapped tightly, under refrigeration for up to 2 days."&&&
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BRIOCHE "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED"20
8 oz "milk, at 68° to 76°F "3 oz compressed yeast 4 lb bread flour 1 1/2 oz salt 7 oz sugar 2 1/2 lb eggs 3 lb "butter, at room temperature " as req egg-and-milk wash
YIELD: 9 dozen 1 1/2-ounce rolls
"1. Combine the milk, yeast, and enough flour to form a soft, but not runny, dough. Place the remaining flour and dry ingredients on top of the sponge and allow to rest in a warm area until the yeast mixture rises enough to break through the dry ingredients."
2. Add 2 lb of the eggs and mix on low just until incorporated. Increase the speed to medium and mix for 7 minutes. Add the remaining eggs and continue to mix until all the eggs are incorporated and dough is smooth and elastic.
"3. With the mixer on medium speed, slowly add the butter in small pieces and incorporate."
"4. Place the dough in a lightly oiled container, cover and let rise until it has doubled in volume, about 75 minutes. "
"5. Fold over the dough, cover tightly, and refrigerate overnight."
"6. Turn the dough out onto a lightly floured work surface. Scale the dough into 2-oz pieces for individual brioche. Round off, cover, and let rest 10 minutes. To shape the brioche, use the edge of your hand to pinch and roll off a teardrop-shaped piece of dough (about 1/2 oz). Round off the larger piece of dough and press a hole into the center. Insert the smaller piece, narrow end first, into the hole and place the brioche into lightly buttered brioche molds. Brush with egg wash and proof in a proof box, or covered, in a warm area until doubled in volume, about 25 to 30 minutes."
7. Bake in a 360°F oven for 35 minutes or until golden brown.
"8. Cool in the molds for several minutes, then unmold and finish cooling on a rack."
NOTE: "Brioche dough may be shaped into a pan loaf, braided as for challah, or rolled out and used to wrap meat, fish, cheese or sausage."&&&
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Brioche "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
8 oz "milk, at 68° to 76°F "3 oz compressed yeast 4 lb bread flour 1 1/2 oz salt 7 oz sugar 2 1/2 lb eggs 3 lb "butter, at room temperature " as req egg-and-milk wash
YIELD: 9 dozen 1 1/2-ounce rolls
"1. Combine the milk, yeast, and enough flour to form a soft, but not runny, dough. Place the remaining flour and dry ingredients on top of the sponge and allow to rest in a warm area until the yeast mixture rises enough to break through the dry ingredients."
2. Add 2 lb of the eggs and mix on low just until incorporated. Increase the speed to medium and mix for 7 minutes. Add the remaining eggs and continue to mix until all the eggs are incorporated and dough is smooth and elastic.
"3. With the mixer on medium speed, slowly add the butter in small pieces and incorporate."
"4. Place the dough in a lightly oiled container, cover and let rise until it has doubled in volume, about 75 minutes. "
"5. Fold over the dough, cover tightly, and refrigerate overnight."
"6. Turn the dough out onto a lightly floured work surface. Scale the dough into 2-oz pieces for individual brioche. Round off, cover, and let rest 10 minutes. To shape the brioche, use the edge of your hand to pinch and roll off a teardrop-shaped piece of dough (about 1/2 oz). Round off the larger piece of dough and press a hole into the center. Insert the smaller piece, narrow end first, into the hole and place the brioche into lightly buttered brioche molds. Brush with egg wash and proof in a proof box, or covered, in a warm area until doubled in volume, about 25 to 30 minutes."
7. Bake in a 360°F oven for 35 minutes or until golden brown.
"8. Cool in the molds for several minutes, then unmold and finish cooling on a rack."
NOTE: "Brioche dough may be shaped into a pan loaf, braided as for challah, or rolled out and used to wrap meat, fish, cheese or sausage." &&&
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BRIOCHE COUNCIL OAK ESCARGOT YEASTED-BREADS-AND-CAKES DESSERT 1
5 oz Brioche (cost)
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BRIOCHE with dried fruit and almond paste GAYLORD YEASTED-BREADS-AND-CAKES 200
SOURCE JOHN GILBERT 2 1/2 lb Flour Bread Item#0102390046 1 1/3 oz yeast (fresh) 1 lb Egg Whole Liquid Item#010300014 8 oz Milk Homo 1 Gal Item# 0101200047 4 oz Sugar Fine Granulated Item#0102390045 4-Mar oz Salt Kosher Item#0102330013 1 1/2 lb Unsalted Butter Item #0101100014 DRIED FRUIT AND FROZEN ALMOND PASTE 10 oz dried fruit 2 1/2 oz liquor 2 1/2 oz simple syrup 5 1/4 oz frozen cubed almond paste CHOCOLATE GLAZE 250 g sugar 125 g almond flour 20 g vegetable oil 20 g cornstarch 20 g cocoa 1 ea vanilla bean 125 g egg whites
"First cube and freeze almond paste. Next warm syrup and liquor with dried fruit. Let sit until liquid is absorbed.Chill. Put everthing in mixing bowl except butter. Mix for 4 minutes. Add butter on medium speed in pieces until butter is fully incorporated. Then mix on medium for 15 minutes. Last, mix in drained dried fruit and frozen almond paste. Proof until dough reaches top of mold. Spread chocolate topping on and sprinkle with course sugar. Bake at375 until done aprox 20 minutes"
Scale 2 1/2 oz for muffin mold To prepare chocolate topping mix all ingredients until combined. Adjust with egg whites if needed. &&&
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Brown Sugar Cream DESSERT DESSERT 1
SOURCE JOHN GILBERT 6 oz heavy cream 1 oz brown sugar vanilla extract
whip like you are making chantill cream &&&
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BrownSugar Cream GAYLORD BANANA-CREME-BRULEE 1
SOURCE JOHN GILBERT 6 oz heavy cream 1 oz brown sugar vanilla extract
whip like you are making chantill cream &&&
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BUTTER COOKIES DESSERT DESSERT 400
SOURCE CHEF VANDAMEER KLAUSTOBAKINOV 1 lb Sugar Fine Granulated Item#0102390045 2 1/4 lb Unsalted Butter Item #0101100014 1 1/2 tsp Vanilla Extract Item#0102600028 6 oz Egg White Frzn Item#01013000010 2 1/2 lb Flour Bread Item#0102390046
Cream butter and sugar ubtil light and fluffly. Aprox 5-8 minutes. Add egg whites and mix on medium speed fo 15-30 secounds. scrap bowl and mix for 3 minutes. Add bread flour and mix for 15-30 secounds. Scrape. Mix for 2 minutes on low speed.Bake at 330f in rack oven for aprox 12-15 minutes. &&&
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BUTTER KUCHEN "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
1 1/2 lb bread flour 1 lb cake flour 2 oz compressed yeast 1 3/16 lb "milk, at 68° to 76°F "4 1/2 oz eggs 5 1/2 oz sugar 4-Jan oz salt 2-Jan oz vanilla extract 1 ea finely chopped zest of 1 orange 12 oz "butter, whipped until light and smooth "1 lb butter 2-Jan tsp ground cinnamon pinch ground nutmeg as req sliced almonds as req "vanilla-flavored confectioner's sugar, for dusting "
YIELD: 3 half sheet pans
"1. To make the sponge, combine the flours in the bowl of an electric mixer and make a well in the center. In a separate bowl, combine the yeast and warm milk and stir to dissolve the yeast. Pour into the center of the well Stirring in the well only, incorporate enough flour to form a soft, sticky dough."
2. Cover the sponge with the unincorporated flour. Cover the bowl with plastic wrap and leave in a warm place until the sponge cracks through the surface of the flour.
"3. Blend together the eggs, sugar, salt, vanilla, and orange zest. Add the egg mixture to the dough and, using the dough hook attachment, mix on medium speed."
"4. Reduce the speed to low and add the whipped butter in small pieces, mixing until it is fully incorporated. Scrape down the side of the bowl as necessary."
"5. Mix on medium speed until the dough is smooth and elastic, about 10 to 12 minutes. Place the dough in a lightly oiled container, cover, and let rise until doubled, about 1 hour."
"6. Cream together the butter, cinnamon, and nutmeg for the topping and reserve."
"7. Turn the dough out onto a lightly floured work surface. Fold the dough over and scale into three 1-lb 10-oz pieces, round off, and let rest briefly. Spread the dough out to completely cover the bottom of the half sheet pans."
"8. Proof in a proof box or warm area until the dough has increased in size by two thirds, about 25 to 30 minutes. Press your fingers into the dough to make impressions, pipe the flavored butter into the impressions, and scatter sliced almonds over top. Proof in a warm area until double in size, about 15 minutes more."
"9. Bake in a 400°F oven until golden brown, about 35 minutes."
10. Let cool completely in the pan. Slice and dust with vanilla-flavored powdered sugar.&&&
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Butter kuchen "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
1 1/2 lb bread flour 1 lb cake flour 2 oz compressed yeast 1 3/16 lb "milk, at 68° to 76°F "4 1/2 oz eggs 5 1/2 oz sugar 4-Jan oz salt 2-Jan oz vanilla extract 1 ea finely chopped zest of 1 orange 12 oz "butter, whipped until light and smooth "1 lb butter 2-Jan tsp ground cinnamon pinch ground nutmeg as req sliced almonds as req "vanilla-flavored confectioner's sugar, for dusting "
YIELD: 3 half sheet pans
"1. To make the sponge, combine the flours in the bowl of an electric mixer and make a well in the center. In a separate bowl, combine the yeast and warm milk and stir to dissolve the yeast. Pour into the center of the well Stirring in the well only, incorporate enough flour to form a soft, sticky dough."
2. Cover the sponge with the unincorporated flour. Cover the bowl with plastic wrap and leave in a warm place until the sponge cracks through the surface of the flour.
"3. Blend together the eggs, sugar, salt, vanilla, and orange zest. Add the egg mixture to the dough and, using the dough hook attachment, mix on medium speed."
"4. Reduce the speed to low and add the whipped butter in small pieces, mixing until it is fully incorporated. Scrape down the side of the bowl as necessary."
"5. Mix on medium speed until the dough is smooth and elastic, about 10 to 12 minutes. Place the dough in a lightly oiled container, cover, and let rise until doubled, about 1 hour."
"6. Cream together the butter, cinnamon, and nutmeg for the topping and reserve."
"7. Turn the dough out onto a lightly floured work surface. Fold the dough over and scale into three 1-lb 10-oz pieces, round off, and let rest briefly. Spread the dough out to completely cover the bottom of the half sheet pans."
"8. Proof in a proof box or warm area until the dough has increased in size by two thirds, about 25 to 30 minutes. Press your fingers into the dough to make impressions, pipe the flavored butter into the impressions, and scatter sliced almonds over top. Proof in a warm area until double in size, about 15 minutes more."
"9. Bake in a 400°F oven until golden brown, about 35 minutes."
10. Let cool completely in the pan. Slice and dust with vanilla-flavored powdered sugar.&&&
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BUTTER MILK ICECREAM GAYLORD APPLE-TART41
SOURCE CHEF IEZZ KREEM 1 lb Milk Homo 1 Gal Item# 0101200047 16-Sep lb Heavy Cream Item#0101200028 1 2/3 each Vanilla Bean Item#0102060037 1 2/3 oz glucose 16-Jul lb Sugar Fine Granulated Item#0102390045 16-Mar oz Apple Pectin Item#0106300033 8-May lb Yolks 10%sugar Item#0101300011 16-Jul lb Sugar Fine Granulated Item#0102390045(2nd) 1 2/3 lb Buttermilk Item#0101200049
Warm first four ingredients. Mix first measure of sugar and pectin together and add to warm milk mixture. Finish like cream anglaise. Stir in buttermilk when cool. Strain and freeze. &&&
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BUTTERCREME (JERRY) DESSERT ICINGS-AND-GLAZES 2
SOURCE CHEF GILBERT 22 lb "Sugar, Confectioners "22 lb ButterBlend 15 lb Sweetex Vanilla Extract Water (as needed)
"Cream sugar, butterblend and sweetex unti light and fluffy. Add van to taste. Add water as need to proper consistancy" &&&
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BUTTERMILK BISCUITS "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
6 lb all-purpose flour 6 oz baking powder 1 1/2 oz salt 8 oz sugar 1 1/2 lb "butter, cut into walnut-size pieces, cold "40 oz "buttermilk, cold "24 oz "milk, cold "
YIELD: 6 dozen biscuits
"1. Blend together the flour, baking powder, salt, and sugar."
2. Rub in the butter until the mixture looks like a coarse meal. There may be some pea-sized pieces of butter remaining.
3. Add the buttermilk and milk and mix to a shaggy mass.
4. Roll out the dough 1/2 in thick and fold it into thirds. Turn the dough 90 degrees.
5. Roll out the dough 1/2 in thick and fold the dough in fourths. Turn the dough 90 degrees. Roll out and repeat the four fold.
6. Roll out the dough 1/2 in thick and cut with a 2-in biscuit cutter. Place biscuits on a parchment-lined sheet pan.
"7. Bake at 425°F until golden brown, 20 to 22 minutes."&&&
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Buttermilk biscuits "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
6 lb all-purpose flour 6 oz baking powder 1 1/2 oz salt 8 oz sugar 1 1/2 lb "butter, cut into walnut-size pieces, cold "40 oz "buttermilk, cold "24 oz "milk, cold "
YIELD: 6 dozen biscuits
"1. Blend together the flour, baking powder, salt, and sugar."
2. Rub in the butter until the mixture looks like a coarse meal. There may be some pea-sized pieces of butter remaining.
3. Add the buttermilk and milk and mix to a shaggy mass.
4. Roll out the dough 1/2 in thick and fold it into thirds. Turn the dough 90 degrees.
5. Roll out the dough 1/2 in thick and fold the dough in fourths. Turn the dough 90 degrees. Roll out and repeat the four fold.
6. Roll out the dough 1/2 in thick and cut with a 2-in biscuit cutter. Place biscuits on a parchment-lined sheet pan.
"7. Bake at 425°F until golden brown, 20 to 22 minutes."&&&
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BUTTERMILK CAKE BATTER GAYLORD APPLE-TART50
SOURCE CHEF GILBERT 6 oz Unsalted Butter Item #0101100014 14 oz Sugar Fine Granulated Item#0102390045 2 1/4 oz Egg Whole Liquid Item#010300014 2 1/2 tsp Vanilla Extract Item#0102600028 15 oz Flour Bread Item#0102390046 1 1/2 tsp Baking Powder Item # 0102060022 1 1/2 tsp Baking Soda Item#010206003 1 1/2 tsp Salt Kosher Item#0102330013 10 2/3 oz Buttermilk Item#0101200049
"Combine sugar and butter in a mixer for 2-3 minutes. Add eggs and vanilla and beat well. Combine flour,baking powder, baking soda and salt. Add 1/3 of dry ingredients and mix well. Add half of the buttermilk, mix 2 minutes. Add half of the remaining dry ingredients, then the rest of the buttermilk. Add rest of dry ingredients and mix well. Scrape sides and mix again. Cover and store in refrigerator."
To make apple pies (Council Oak): Brush the inside of a 8oz porcelain soufflé dish with melted butter. Spread 1 tbsp of brown sugar evenly over bottom of ramekin. Fill the bowl 1/2way with apple filling. Cover this with 2 tbsp of apple pie batter. Bake in a 350f oven (understove) for 30 minutes. Let sit for 10-20 minutes before unmolding &&&
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BUTTERMILK CAKE BATTER(COUNCIL OAK) DESSERT DESSERT 50
SOURCE CHEF GILBERT 6 oz Unsalted Butter Item #0101100014 14 oz Sugar Fine Granulated Item#0102390045 2 1/4 oz Egg Whole Liquid Item#010300014 2 1/2 tsp Vanilla Extract Item#0102600028 15 oz Flour Bread Item#0102390046 1 1/2 tsp Baking Powder Item # 0102060022 1 1/2 tsp Baking Soda Item#010206003 1 1/2 tsp Salt Kosher Item#0102330013 10 2/3 oz Buttermilk Item#0101200049
"Combine sugar and butter in a mixer for 2-3 minutes. Add eggs and vanilla and beat well. Combine flour,baking powder, baking soda and salt. Add 1/3 of dry ingredients and mix well. Add half of the buttermilk, mix 2 minutes. Add half of the remaining dry ingredients, then the rest of the buttermilk. Add rest of dry ingredients and mix well. Scrape sides and mix again. Cover and store in refrigerator."
To make apple pies (Council Oak): Brush the inside of a 8oz porcelain soufflé dish with melted butter. Spread 1 tbsp of brown sugar evenly over bottom of ramekin. Fill the bowl 1/2way with apple filling. Cover this with 2 tbsp of apple pie batter. Bake in a 350f oven (understove) for 30 minutes. Let sit for 10-20 minutes before unmolding &&&
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BUTTERMILK ICECREAM DESSERT DESSERT 398
SOURCE CHEF IEZZ KREEM 9 3/4 lb Milk Homo 1 Gal Item# 0101200047 5 2/3 lb Heavy Cream Item#0101200028 16 1/3 each Vanilla Bean Item#0102060037 16 1/3 oz glucose 4 1/3 lb Sugar Fine Granulated Item#0102390045 1 5/8 oz Apple Pectin Item#0106300033 6 lb Yolks 10%sugar Item#0101300011 4 1/3 lb Sugar Fine Granulated Item#0102390045(2nd) 16 1/3 lb Buttermilk Item#0101200049
Warm first four ingredients. Mix first measure of sugar and pectin together and add to warm milk mixture. Finish like cream anglaise. Stir in buttermilk when cool. Strain and freeze. &&&
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BUTTERMILK PANCAKES "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 60
7 3/4 lb all-purpose flour 6 oz baking powder 1 1/2 oz baking soda 1 1/4 oz salt 1 9/16 lb sugar 5 lb eggs 6 qt buttermilk 1 1/2 lb melted butter as req clarified butter or oil
YIELD: 60 portions
"1. Sift together the flour, baking powder, baking soda, salt, and sugar into a large bowl and make a well in the center."
"2. Combine the eggs with the buttermilk and mix well. Pour all at once into the center of the dry ingredients. Slowly mix, using a whisk in a controlled circular motion. "
"3. Add the butter when about three fourths of the dry ingredients are moistened. Continue only until butter is worked in. Do not overmix. The batter is ready to use now, or it may be held under refrigeration for up to 12 hours."
"4. To prepare pancakes, preheat a griddle to 350°F and grease with clarified butter or oil. Ladle 2 fl oz batter for each pancake onto the griddle. Turn once, when bubbles break on the upper surface and the bottom is golden brown, about 2 minutes. Finish cooking on the second side, about 1 minute. Serve at once." &&&
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Buttermilk pancakes "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 60
7 3/4 lb all-purpose flour 6 oz baking powder 1 1/2 oz baking soda 1 1/4 oz salt 1 9/16 lb sugar 5 lb eggs 6 qt buttermilk 1 1/2 lb melted butter as req clarified butter or oil
YIELD: 60 portions
"1. Sift together the flour, baking powder, baking soda, salt, and sugar into a large bowl and make a well in the center."
"2. Combine the eggs with the buttermilk and mix well. Pour all at once into the center of the dry ingredients. Slowly mix, using a whisk in a controlled circular motion. "
"3. Add the butter when about three fourths of the dry ingredients are moistened. Continue only until butter is worked in. Do not overmix. The batter is ready to use now, or it may be held under refrigeration for up to 12 hours."
"4. To prepare pancakes, preheat a griddle to 350°F and grease with clarified butter or oil. Ladle 2 fl oz batter for each pancake onto the griddle. Turn once, when bubbles break on the upper surface and the bottom is golden brown, about 2 minutes. Finish cooking on the second side, about 1 minute. Serve at once." &&&
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C.G. OREO CHEESECAKE DESSERT DESSERT 1
6 oz Constant Grind Cheesecake Mix 1 oz Oreo cookie Crust 1 each Oreo cookie 1 oz Whipped Cream
&&&
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CANDIED almonds GAYLORD APPLE-TART 2
SOURCE CHEF GILBERT 3 lb Nuts 2-Jan qt Egg Whites 1 1/2 lb Sugar
MIx everything together by hand. Divide on sheet pans(directly on pan no paper) bake at 350f. For aprox 10min. Stir nuts. Put back in oven for 5min. Stir nuts. Repeat until nuts are dry and do not stick to sheet pan. &&&
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CANDIED NUTS DESSERT CONFECTIONS 2
SOURCE CHEF GILBERT 3 lb Nuts 2-Jan qt Egg Whites 1 1/2 lb Sugar
MIx everything together by hand. Divide on sheet pans(directly on pan no paper) bake at 350f. For aprox 10min. Stir nuts. Put back in oven for 5min. Stir nuts. Repeat until nuts are dry and do not stick to sheet pan. &&&
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CANNOLI FILLING DESSERT 1
15 lb Ricotta cheese item #0101400132 5 lb Sugar powdered item#0102390008 2-Jan oz Cinnamon ground item#0102600074 4 each Orange Zest 1 lb Chocolate chips 1 tsp Vanilla extract item#0102600028 1 tsp Orange oil item#0108200012 1 1/2 lb Pistachio nut item#0102450041
"cream cheese, sugar, cinnamon, zest vanilla and oil until smooth. Finely chop pistachio's and fold into cheese along with the choc chips." &&&
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CANNOLI TORTE DESSERT DESSERT 9
SOURCE CHEF GILBERT 1 3/8 lb Unsalted Butter 1 15/16 lb Almond Paste 1 15/16 lb "Sugar, Confectioners "3 1/4 lb Cream Cheese 16-Jul lb Dark Rum 13/16 lb Chocolate Chips 4-Jan lb Chopped Marschino Cherries
"Cream butter, powdered sugar and almond paste until smooth. Mix in cream cheese until smooth. add rum. Then add chopped cherries and choc chips. Blind bake 10"" tart shell. Brush shell with chocolate coating(very thin) Spread filling so that it is the same height as the tart ring. Freeze. Top with Raspberries. Cover with Chantilly Cream. Stripe with chocolate. Sprinkle with chopped Pistachio's. Cut 12's" &&&
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CARAMEL APPLE DESSERT DESSERT 1
1 each Apple granny smith item#0106300033 1 each Caramel wrap item#018700164 1 each wood stick(no cost) 4-Jan oz Choco coating item#0108050073
&&&
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CARAMEL FLAN DESSERT DESSERT 10
2 qt Eggs 3 1/2 lb yolks 1 oz Vanilla Extract 1 gal Condensed Milk 3 7/8 lb Sugar 5 qt Milk
"Mix eggs, yolks, and vanilla and set aside. Boil milk and sugar and add it to condensed milk. Then, temper hot milk mixture into eggs and yolks." &&&
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CARAMEL MIRROR GLAZE DESSERT GLAZE 1
SOURCE CHEF GILBERT 18 oz Water (1st) 3 7/8 lb Sugar 18 oz Glucose 5 15/16 lb Carma Clear Gel 45 each Gelatin Sheets 24 oz Water (2nd)
"Bring water, sugar and glucose to a med dark caramel. Add 2nd water and Gelatin mixture slowly. Add Clear Gel and cool." &&&
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CARAMEL SAUCE GAYLORD APPLE-TART 27
1 lb Heavy Cream Item#0101200028 6 1/2 oz Syrup Corn Karo Red Item#0102390029 16-Sep lb Sugar Fine Granulated Item#0102390045 1 oz Unsalted Butter Item #0101100014
YIELD: 2 quarts
1. Bring the cream to a boil and remove it from the heat.
"2. Cook the corn syrup and sugar in a heavy-bottomed saucepan over medium heat to a golden caramel, stirring from time to time."
"3. Stir in the butter, then carefully stir in the hot cream, working over low heat."
"4. As soon as the cream is blended into the sauce, set the saucepan in an ice-water bath to stop the cooking process. The sauce is ready to serve now, or it may be cooled and held for later service. Reheat the sauce over low heat or in a bain-marie if necessary." &&&
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Caramel sauce "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
1 qt heavy cream 13 oz corn syrup 1 1/8 lb sugar 2 oz butter
YIELD: 2 quarts
1. Bring the cream to a boil and remove it from the heat.
"2. Cook the corn syrup and sugar in a heavy-bottomed saucepan over medium heat to a golden caramel, stirring from time to time."
"3. Stir in the butter, then carefully stir in the hot cream, working over low heat."
"4. As soon as the cream is blended into the sauce, set the saucepan in an ice-water bath to stop the cooking process. The sauce is ready to serve now, or it may be cooled and held for later service. Reheat the sauce over low heat or in a bain-marie if necessary." &&&
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CARDAMON ALMOND CAKE DESSERT CAKES 1
SOURCE CHEF GILBERT 11 oz Unsalted Butter 21 7/8 oz Sugar 11 oz Almond Flour 1 3/8 tsp cardamon spice 5 1/2 oz All Purpose Flour 14 3/8 oz "Eggs, pasturized "
"cream butter, sugar almond flour and cardamon until light. add eggs in stages. add flour . scale 4lbs for 1 full sheet pan. bake at 350 until golden in color." &&&
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CHALLAH BREAD "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
2 lb water at 68° to 76°F 4 oz compressed yeast 8 oz vegetable oil 1 lb egg yolks 8 oz sugar 1 1/2 oz salt 5 1/4 lb bread flour as req egg and cream wash
YIELD: twelve 12-ounce loaves
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the remaining ingredients except the egg wash and, using the dough hook, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes. Add more flour during mixing if necessary."
"3. Place the dough in a lightly oiled container, cover, and let rise until the dough has doubled in volume, about 75 minutes."
4. Fold over and divide into two 4-lb 12-oz pieces. Round off and let rest briefly. Divide each of the halves into thirty-six 2-ox pieces.
"5. To braid a loaf, roll out 6 pieces into 8-in long strips that are thinner on the ends and thicker in the middle. Place all 6 strips on a lightly floured work surface with the tips at one end touching. Weave the strips together to form a braid until the bread is braided to the other end. Press the strips together to keep them from unraveling."
"6. Place on a pan that has been lined with parchment and dusted with cornmeal. Proof in a proof box until about two-thirds the finished volume, about 30 minutes. If it is not possible to use a proof box, place in a warm area and let proof for 45 minutes to 1 hour. Brush all over with egg wash."
"7. Bake in a 380°F oven until golden brown, 20 to 30 minutes." 8. Remove from the pan and cool on a rack before slicing and serving.&&&
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Challah bread "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
2 lb water at 68° to 76°F 4 oz compressed yeast 8 oz vegetable oil 1 lb egg yolks 8 oz sugar 1 1/2 oz salt 5 1/4 lb bread flour as req egg and cream wash
YIELD: twelve 12-ounce loaves
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the remaining ingredients except the egg wash and, using the dough hook, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes. Add more flour during mixing if necessary."
"3. Place the dough in a lightly oiled container, cover, and let rise until the dough has doubled in volume, about 75 minutes."
4. Fold over and divide into two 4-lb 12-oz pieces. Round off and let rest briefly. Divide each of the halves into thirty-six 2-ox pieces.
"5. To braid a loaf, roll out 6 pieces into 8-in long strips that are thinner on the ends and thicker in the middle. Place all 6 strips on a lightly floured work surface with the tips at one end touching. Weave the strips together to form a braid until the bread is braided to the other end. Press the strips together to keep them from unraveling."
"6. Place on a pan that has been lined with parchment and dusted with cornmeal. Proof in a proof box until about two-thirds the finished volume, about 30 minutes. If it is not possible to use a proof box, place in a warm area and let proof for 45 minutes to 1 hour. Brush all over with egg wash."
"7. Bake in a 380°F oven until golden brown, 20 to 30 minutes." 8. Remove from the pan and cool on a rack before slicing and serving. &&&
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CHEESE FILLING FOR DANISH "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 45
8 oz sugar 4 oz cornstarch 8 oz "butter, softened "2 1/2 lb baker's cheese 2-Jan oz salt 8 oz eggs 4-Jan oz vanilla extract 4 oz "milk, or as needed "
YIELD: filling for 45 individual pastries; 4 1/2 pounds
"1. Whisk together the sugar and cornstarch in the bowl of an electric mixer. Add the butter and, using the paddle attachment, mix on low speed until just combined. Add the baker's cheese, salt, eggs, and vanilla extract and blend."
"2. Add the milk gradually on low speed, adding a little more milk if necessary to produce a spreadable consistency."
3. The filling is ready to use now or it may be wrapped and stored under refrigeration for later use. &&&
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Cheese filling for danish "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 45
8 oz sugar 4 oz cornstarch 8 oz "butter, softened "2 1/2 lb baker's cheese 2-Jan oz salt 8 oz eggs 4-Jan oz vanilla extract 4 oz "milk, or as needed "
YIELD: filling for 45 individual pastries; 4 1/2 pounds
"1. Whisk together the sugar and cornstarch in the bowl of an electric mixer. Add the butter and, using the paddle attachment, mix on low speed until just combined. Add the baker's cheese, salt, eggs, and vanilla extract and blend."
"2. Add the milk gradually on low speed, adding a little more milk if necessary to produce a spreadable consistency."
3. The filling is ready to use now or it may be wrapped and stored under refrigeration for later use. &&&
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CHEESECAKE "CAKES PRO-CHEF,-7TH-ED" 0
1 ea Graham Cracker Crust (see recipe) 1 1/2 lb sugar 4 oz cornstarch 5 lb cream cheese 1 lb eggs 2 oz egg yolks 1 oz vanilla extract 4-Jan oz grated lemon zest 10 oz heavy cream
YIELD: two 10-inch cakes
"1. Coat the pans with a light film of softened butter and line with parchment. Divide the graham cracker crust evenly between the two pans and press into an even layer. Evenly divide the mixture between the prepared pans and firmly press to compact and evenly distribute. Bake in a 350°F oven for approximately 7 minutes, or until lightly golden brown. Remove the pans from the oven and allow to cool completely before filling."
2. Sift together the sugar and cornstarch.
"3. Cream together the sugar mixture and the cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until smooth."
"4. Combine the eggs, egg yolks, vanilla, and lemon zest and add one fourth of the mixture at a time, fully incorporating and scraping down the sides of the bowl after each addition."
"5. Add the heavy cream, scraping down the sides of the bowl as necessary."
"6. Divide the batter evenly between the pans. Bake in a water bath in a 300°F oven until the center is set, 60 to 90 minutes. Refrigerate the cakes overnight. Unmold and serve." &&&
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Cheesecake "CAKES PRO-CHEF,-7TH-ED" 0
1 ea Graham Cracker Crust (see recipe) 1 1/2 lb sugar 4 oz cornstarch 5 lb cream cheese 1 lb eggs 2 oz egg yolks 1 oz vanilla extract 4-Jan oz grated lemon zest 10 oz heavy cream
YIELD: two 10-inch cakes
"1. Coat the pans with a light film of softened butter and line with parchment. Divide the graham cracker crust evenly between the two pans and press into an even layer. Evenly divide the mixture between the prepared pans and firmly press to compact and evenly distribute. Bake in a 350°F oven for approximately 7 minutes, or until lightly golden brown. Remove the pans from the oven and allow to cool completely before filling."
2. Sift together the sugar and cornstarch.
"3. Cream together the sugar mixture and the cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until smooth."
"4. Combine the eggs, egg yolks, vanilla, and lemon zest and add one fourth of the mixture at a time, fully incorporating and scraping down the sides of the bowl after each addition."
"5. Add the heavy cream, scraping down the sides of the bowl as necessary."
"6. Divide the batter evenly between the pans. Bake in a water bath in a 300°F oven until the center is set, 60 to 90 minutes. Refrigerate the cakes overnight. Unmold and serve." &&&
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CHERRY PIE FILLING "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 0
40 fl oz water 1 qt cherry juice 1 1/2 lb sugar 6 oz cornstarch 2 oz clear gel 10 lb thawed and drained frozen cherries
"YIELD: 13 pounds 5 ounces, enough to fill four 10-inch pies"
1. Combine 1 qt of the water with the cherry juice and the sugar in a saucepan and bring to a boil.
2. Combine the cornstarch and clear gel and whisk to combine. Blend in the remaining water.
3. Temper the cornstarch mixture into the hot cherry juice mixture.
4. Return the mixture to a boil and boil for 1 minute.
5. Add cherries and mix to combine. Remove the filling from the heat and cool before filling pie shells. The filling may also be stored under refrigeration for later use.&&&
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Cherry pie filling "PIES-AND-TARTS PRO-CHEF,-7TH-ED"0
40 fl oz water 1 qt cherry juice 1 1/2 lb sugar 6 oz cornstarch 2 oz clear gel 10 lb thawed and drained frozen cherries
"YIELD: 13 pounds 5 ounces, enough to fill four 10-inch pies"
1. Combine 1 qt of the water with the cherry juice and the sugar in a saucepan and bring to a boil.
2. Combine the cornstarch and clear gel and whisk to combine. Blend in the remaining water.
3. Temper the cornstarch mixture into the hot cherry juice mixture.
4. Return the mixture to a boil and boil for 1 minute.
5. Add cherries and mix to combine. Remove the filling from the heat and cool before filling pie shells. The filling may also be stored under refrigeration for later use. &&&
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CHERRY PISTACHIO SOUFFLE DESSERT 1
470 g Almond Paste 35 g Pistachio paste 250 g Eggs whole item#0101300004 125 g Unsalted butter item #0101100014 30 g "Flour, all purpose "
"Mixe pastes, add eggs, add melted butter. Add sifted flour. bake 325f in convection until brown" &&&
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CHOC SOUR CREME CAKE APPETIZERS 48
3 oz Coco Powder Item#0108050032 5 1/2 oz Sugar Fine Granulated Item#0102390045 4-Mar oz Yolks 10%sugar Item#0101300011 4 oz Milk Homo 1 Gal Item# 0101200047 *********Next Step******** 4 oz Unsalted Butter Item #0101100014 7 oz Sugar Fine Granulated Item#0102390045 1 3/4 oz Egg Whole Liquid Item#010300014 1 1/2 oz Yolks 10%sugar Item#0101300011 ***********sift following************ 9 1/2 oz Flour Bread Item#0102390046 1 tsp Baking Soda Item#010206003 1 tsp Baking Powder Item # 0102060022 2-Jan tsp Salt Kosher Item#0102330013 ******next****** 8 oz Sour Cream Item#0101200040 1 tsp Vanilla Extract Item#0102600028 *****next**** 3 oz Egg White Frzn Item#01013000010 *******last but not least****** 4-Jan oz Ganche(cost)
"In a sauce pan over medium low heat, combine cocoa, first sugar, 1st yolk and milk. Cook until thickened, stirring frequently. Cool. Cream butter until fluffy; add secound measure of sugar, beating until well blended. Add whole eggs and yolks; mix well. Stir in sifted ingredients alternatly with sour cream and vanilla. Add cocoa mixture. Whip egg whites until stiff and fold into the cake batter. Spray metal muffin tins. Fill with cake batter. Place 1 tbl of ganache into the center of batter. Bake at 325f in rack oven. 15-20minutes." &&&
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CHOCOLAT HAZELNUT TORTE DESSERT CONFECTIONS 11
SOURCE CHEF MYA HARESGAWN 13 1/2 lb Choc Callebaut Item#0108050011 4 7/8 lb Unsalted Butter Item #0101100014 1 7/8 lb Sugar Powdered Item#0102390008 4 1/2 oz Cornstarch Item#0102390009 4 1/2 oz Hazelnut Flour ****** WHIP YOLKS AND PWDER SUGAR 54 oz Yolks 10%sugar Item#0101300011 12 oz Sugar Powdered Item#0102390008 ****** WHIP WHITES TO STIFF PEAKS 72 oz Egg White Frzn Item#01013000010 15 oz Sugar Powdered Item#0102390008
Melt butter and add chocolate. Stir to melted. Sift powder suager and cornstarch. Add hazelnut flour to this. Whip yolks and powdered sugar to a ribbon. Whip egg whites and powdered sugar to stiff peaks. Add choc to yolks. Fold in dry ingredients. Fold in Egg whites.
"Scale 2# 13oz into prepared 10"" cake pans. Bake at 300f in rack oven for aprox 18minutes." &&&
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CHOCOLATE ALMOND RASPBERRY DEMISHERE (CONSTANT GRIND) DESSERT DESSERT 54
SOURCE CHEF GILBERT 67 1/8 oz Chocolate Mousse (w/honey) 36 oz Chocolate Franjipane Sheets 1 1/2 pt fresh raspberries 2 oz Gran Marnier 12 oz Ganache (Hard Rock) 3 oz Candied Almonds 3 oz Chocolate Wing for Demisphere
&&&
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CHOCOLATE CAKE FOR RASP OPERA DESSERT DESSERT 15
5 1/8 lb Unsalted butter item #0101100014 1 lb Coco powder item#0108050032 3 lb Flour cake item#0102390025 5 1/8 lb Sugar powdered item#0102390008 2 1/8 lb Almond flour item#102390023 2 1/8 lb Sugar fine granulated item#0102390045 7 1/8 lb Egg whole liquid item#010300014
Cream everything except the eggs and flour. When mix is light and fluffy and free of lumps andd eggs in 3 stages and scrape between stages. Add flour and mix just until it is throughly mixed. scale 2#6oz on prepared FLAT sheet pans. Bake at 350f in rack oven for aprox 5-6 minutes. Remove from oven and give the sheets a light dusting of granulated sugar. &&&
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CHOCOLATE CAKE W/OIL DESSERT CAKES 1
SOURCE CHEF GILBERT 2 cup Sugar 1 3/4 cup All Purpose Flour 4-Mar cup Cocoa Powder 1 1/2 tsp Baking Powder 1 1/2 tsp Baking Soda 1 tsp Salt 2 each Eggs 1 cup Milk 2-Jan cup Vegetable Oil 2 tsp Vanilla Extract 1 cup Boiling water
"Rack oven 350F. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in mixing bowl. Add eggs, milk, oil and vanilla. Whisk at med speed for 2 minutes. Stir in boiling water. (batter will be thin) Pour bater into prepared pans. bake until a wooden pick inserted in the center comes out clean" &&&
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CHOCOLATE CHIP PANCAKES "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 60
7 3/4 lb all-purpose flour 6 oz baking powder 1 1/2 oz baking soda 1 1/4 oz salt 3 lb small chocolate chips 1 9/16 lb sugar 5 lb eggs 6 qt buttermilk 1 1/2 lb melted butter as req clarified butter or oil 1 lb toasted pecans or walnuts
YIELD: 60 portions
"1. Sift together the flour, baking powder, baking soda, salt, and sugar into a large bowl and make a well in the center."
"2. Combine the eggs with the buttermilk and mix well. Pour all at once into the center of the dry ingredients. Slowly mix, using a whisk in a controlled circular motion. "
"3. Add the butter when about three fourths of the dry ingredients are moistened. Continue only until butter is worked in. Lightly dust 3 lb small chocolate chips with flour. Fold the chocolate chips and 1 lb toasted pecans or walnuts into the finished batter. Do not overmix. The batter is ready to use now, or it may be held under refrigeration for up to 12 hours."
"4. To prepare pancakes, preheat a griddle to 350°F and grease with clarified butter or oil. Ladle 2 fl oz batter for each pancake onto the griddle. Turn once, when bubbles break on the upper surface and the bottom is golden brown, about 2 minutes. Finish cooking on the second side, about 1 minute. Serve at once."&&&
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Chocolate chip pancakes "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED"60
7 3/4 lb all-purpose flour 6 oz baking powder 1 1/2 oz baking soda 1 1/4 oz salt 3 lb small chocolate chips 1 9/16 lb sugar 5 lb eggs 6 qt buttermilk 1 1/2 lb melted butter as req clarified butter or oil 1 lb toasted pecans or walnuts
YIELD: 60 portions
"1. Sift together the flour, baking powder, baking soda, salt, and sugar into a large bowl and make a well in the center."
"2. Combine the eggs with the buttermilk and mix well. Pour all at once into the center of the dry ingredients. Slowly mix, using a whisk in a controlled circular motion. "
"3. Add the butter when about three fourths of the dry ingredients are moistened. Continue only until butter is worked in. Lightly dust 3 lb small chocolate chips with flour. Fold the chocolate chips and 1 lb toasted pecans or walnuts into the finished batter. Do not overmix. The batter is ready to use now, or it may be held under refrigeration for up to 12 hours."
"4. To prepare pancakes, preheat a griddle to 350°F and grease with clarified butter or oil. Ladle 2 fl oz batter for each pancake onto the griddle. Turn once, when bubbles break on the upper surface and the bottom is golden brown, about 2 minutes. Finish cooking on the second side, about 1 minute. Serve at once." &&&
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CHOCOLATE CHUNK COOKIES "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
1 lb all-purpose flour 2-Jan oz baking soda 4-Jan oz salt 1 lb butter 1 1/8 lb granulated sugar 12 oz light brown sugar 12 oz eggs 4-Mar fl oz vanilla extract 2 lb chocolate chunks 6 oz chopped pecans
YIELD: 4 dozen 2 1/2-ounce cookies
"1. Sift together the flour, baking soda, and salt and set aside."
"2. Place the butter, granulated sugar, and brown sugar in an electric mixer. Using the paddle attachment on medium speed, cream together until light and smooth."
"3. Add the eggs slowly, fully incorporating and scraping down the sides of the bowl after each addition. Add the vanilla."
"4. Add the dry ingredients and blend just to combine, scraping down the sides of the bowl as necessary. Blend in the chocolate chunks and nuts."
5. Scale into 2 1/2 oz portions and drop onto parchment-lined sheet pans.
"6. Bake in a 350°F oven until the edges of the cookies are lightly browned, 8 to 10 minutes."
7. Remove the pans from the oven and allow the cookies to cool slightly on the pans. Transfer the cookies from the pans to wire racks and allow them to cool completely.
8. Cookies may be stored in an airtight container for up to two weeks.&&&
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Chocolate chunk cookies "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
1 lb all-purpose flour 2-Jan oz baking soda 4-Jan oz salt 1 lb butter 1 1/8 lb granulated sugar 12 oz light brown sugar 12 oz eggs 4-Mar fl oz vanilla extract 2 lb chocolate chunks 6 oz chopped pecans
YIELD: 4 dozen 2 1/2-ounce cookies
"1. Sift together the flour, baking soda, and salt and set aside."
"2. Place the butter, granulated sugar, and brown sugar in an electric mixer. Using the paddle attachment on medium speed, cream together until light and smooth."
"3. Add the eggs slowly, fully incorporating and scraping down the sides of the bowl after each addition. Add the vanilla."
"4. Add the dry ingredients and blend just to combine, scraping down the sides of the bowl as necessary. Blend in the chocolate chunks and nuts."
5. Scale into 2 1/2 oz portions and drop onto parchment-lined sheet pans.
"6. Bake in a 350°F oven until the edges of the cookies are lightly browned, 8 to 10 minutes."
7. Remove the pans from the oven and allow the cookies to cool slightly on the pans. Transfer the cookies from the pans to wire racks and allow them to cool completely.
8. Cookies may be stored in an airtight container for up to two weeks.&&&
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CHOCOLATE DECADENCE DESSERT 7
9 lb Chocolate 72% item#0108050014 3 lb Unsalted butter item #0101100014 40 each Eggs 12 oz Flour bread item#0102390046 Vanilla extract item#0102600028 12 oz sugar
"melt butter, add chocolate, melt and keep . warm eggs and sugar to 100f. whip eggs to a ribbon. Fold melted chocolate into eggs. fold in sifted flour. scale 2.25# per 10. 360f 14 minutes. center will be soft. it will harden as it sits." &&&
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CHOCOLATE FRANJIPANE SHEETS DESSERT CAKES 12
SOURCE CHEF GILBERT 16 5/8 lb Unsalted Butter 16 5/8 lb Sugar 3 2/3 lb Cocoa Powder 14 1/3 lb Eggs 16 5/8 lb Almond Flour 4 1/8 lb pastry cream
"CREAM BUTTER, SUGAR AND COCOA POWDER UNTIL SMOOTH. ADD ALMOND FLOUR AND PASTRY CREAM. ADD EGGS IN STAGES. MIX FOR 4 MINUTES ON 2ND SPEED. SCALE 6# PER SHEET. BAKE AT 325 IN RACK OVEN FOR 15-20 MINUTES." &&&
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CHOCOLATE ICE CREAM "FROZEN-DESSERTS PRO-CHEF,-7TH-ED" 0
1 1/2 pt milk 1 1/2 pt heavy cream 12 oz sugar 4 oz "sweet chocolate, tempered and melted "12 ea "egg yolks, beaten "4 oz "bitter chocolate, tempered and melted "
YIELD: 4 1/2 pounds
"1. Place the milk, cream, and half of the sugar in a saucepan. Bring the mixture to the boiling point."
2. Blend the egg yolks with the remaining sugar.
"3. Temper the egg yolk mixture into the hot milk mixture. Heat to 180°F. Temper chocolate into the warm, fully cooked base."
4. Strain through a fine-meshed strainer into a container in an ice bath. Allow the mixture to cool completely. Cover and refrigerate overnight.
5. Freeze in an ice cream freezer according to the manufacturere's instructions.&&&
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Chocolate ice cream "FROZEN-DESSERTS PRO-CHEF,-7TH-ED"0
1 1/2 pt milk 1 1/2 pt heavy cream 12 oz sugar 4 oz "sweet chocolate, tempered and melted "12 ea "egg yolks, beaten "4 oz "bitter chocolate, tempered and melted "
YIELD: 4 1/2 pounds
"1. Place the milk, cream, and half of the sugar in a saucepan. Bring the mixture to the boiling point."
2. Blend the egg yolks with the remaining sugar.
"3. Temper the egg yolk mixture into the hot milk mixture. Heat to 180°F. Temper chocolate into the warm, fully cooked base."
4. Strain through a fine-meshed strainer into a container in an ice bath. Allow the mixture to cool completely. Cover and refrigerate overnight.
5. Freeze in an ice cream freezer according to the manufacturere's instructions. &&&
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CHOCOLATE LADYFINGERS "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
6 ea egg yolks 6 1/2 oz sugar 6 ea egg whites 4 oz "all-purpose or cake flour, sifted "
YIELD: 1 1/2 pounds
"1. Combine the egg yolks and 2 oz of the sugar in an electric mixer. Using the whip attachment on high speed, beat together until stiff and thick, 8 to 10 minutes."
"2. In another mixer bowl, combine the egg whites and the remaining sugar. Using the whip attachment on high speed, beat to medium peaks."
3. Fold one third of the meringue mixture into the yolk mixture.
4. Fold the remaining meringue into the yolk mixture until incorporated.
5. Gradually fold in the flour and cocoa powder.
"6. Using a plain tip, pipe the batter onto parchment-lined sheet pans to the desired length."
"7. Bake in a 400°F oven until golden brown, 15 minutes."
8. Allow the cookies to cool completely on the pans on wire racks.
9. Cookies may be stored in an airtight container for up to one week. &&&
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Chocolate ladyfingers "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
6 ea egg yolks 6 1/2 oz sugar 6 ea egg whites 4 oz "all-purpose or cake flour, sifted "
YIELD: 1 1/2 pounds
"1. Combine the egg yolks and 2 oz of the sugar in an electric mixer. Using the whip attachment on high speed, beat together until stiff and thick, 8 to 10 minutes."
"2. In another mixer bowl, combine the egg whites and the remaining sugar. Using the whip attachment on high speed, beat to medium peaks."
3. Fold one third of the meringue mixture into the yolk mixture.
4. Fold the remaining meringue into the yolk mixture until incorporated.
5. Gradually fold in the flour and cocoa powder.
"6. Using a plain tip, pipe the batter onto parchment-lined sheet pans to the desired length."
"7. Bake in a 400°F oven until golden brown, 15 minutes."
8. Allow the cookies to cool completely on the pans on wire racks.
9. Cookies may be stored in an airtight container for up to one week. &&&
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CHOCOLATE MACADAMIA PIE DESSERT DESSERT 5
1 1/4 lb Butter 1 1/4 lb "Sugar, Confectioners "2 1/8 lb Eggs 3 1/8 lb melted and warm 72% chocolate 5 fl oz Half-and-half 3 lb boiled macadamia (soft) coursely chopped 18 oz Oreo Cookie Crust (need 18 oz per pie)
"Cream butter and powder sugar. Add eggs (scrape) . Add melted warm chocolate and half-and half. Paddle until light and thick, then add cold boiled macadamia." &&&
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CHOCOLATE MARQUIS MOUSSE APPETIZERS 6
*****melt***** 22 1/2 lb Choc callebaut item#0108050011 3 lb Unsalted butter item #0101100014 *****whip to soft peaks**** 6 qt Heavy cream item#0101200028 ******whip yolks to ribbon**** 1 15/16 lb Egg yolks 1 15/16 lb Sugar fine granulated item#0102390045 *****whip to a meringue***** 1 15/16 lb Sugar fine granulated item#0102390045 2 7/8 lb Egg white frzn item#01013000010
Melt butter and add chocoolate stir to melt. keep warm. Whip heavy cream to soft peaks and set aside. whip sugar/yolks to a ribbon. whip sugar/whites to stiff peaks. Add chocolate to yolks. Fold in half of whip cream. Fold in meringue in steps. Fold in reast of cream.
For one frame you will need 3 sheets of chocolate dobos. Make decor with buttercreme stencil and chill. TOP WITH A THIN LAYER OF GANACHE. pour 2. lbs per layer 4lbs per frame &&&
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CHOCOLATE MOUSSE "SOUFFLES-AND-MOUSSE PRO-CHEF,-7TH-ED" 1
10 oz bittersweet chocolate 1 1/2 oz butter 5 ea egg yolks 1 oz water 2 oz sugar 5 ea egg whites 8 oz "heavy cream, whipped " as req "rum, to taste "
YIELD: 30 ounces (about 7 cups)
1. Combine the chocolate and butter and melt over a hot-water bath.
2. Combine the egg yolks with half of the water and half of the sugar and whisk over a hot-water bath to 145°F for 15 seconds. Remove from the heat and whip until cool.
3. Combine the egg whites with the remaining sugar and whisk over a hot water bath to 145°F. Remove the whites from the heat and beat to full volume. Continue beating until cool.
"4. Using a large rubber spatula, fold the egg whites into the egg yolks."
5. Fold the butter-chocolate mixture into the egg mixture.
6. Fold in the whipped cream and the flavoring. &&&
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Chocolate mousse "SOUFFLES-AND-MOUSSE PRO-CHEF,-7TH-ED" 0
10 oz bittersweet chocolate 1 1/2 oz butter 5 ea egg yolks 1 oz water 2 oz sugar 5 ea egg whites 8 oz "heavy cream, whipped " as req "rum, to taste "
YIELD: 30 ounces (about 7 cups)
1. Combine the chocolate and butter and melt over a hot-water bath.
2. Combine the egg yolks with half of the water and half of the sugar and whisk over a hot-water bath to 145°F for 15 seconds. Remove from the heat and whip until cool.
3. Combine the egg whites with the remaining sugar and whisk over a hot water bath to 145°F. Remove the whites from the heat and beat to full volume. Continue beating until cool.
"4. Using a large rubber spatula, fold the egg whites into the egg yolks."
5. Fold the butter-chocolate mixture into the egg mixture.
6. Fold in the whipped cream and the flavoring.&&&
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CHOCOLATE MOUSSE(W/HONEY) DESSERT DESSERT 136
SOURCE CHEF GILBERT 1 1/8 lb Egg Yolks 28 each Gelatin Sheets 11 1/4 oz Honey 15 lb Heavy Cream 8 3/4 lb ganache (ala gilbert)
Make Ganache and set aside. Whip yolks. Boil Honey. Soften gelatin in ice water. Whip cream and set aside. Pour boiled honey into yolks and add gelatin. Add melted ganache into yolk mixture. Fold in whipped cream. &&&
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CHOCOLATE PASSION DEMISPHERE DESSERT DESSERT 50
2 lb Unsalted butter item #0101100014 2 lb Sugar fine granulated item#0102390045 3 1/2 lb Egg whole liquid item#010300014 5 lb Choc callebaut item#0108050011 8 oz Half-and-half 1 1/2 lb Passion Fruit puree
Melt chocolate over bain marie until very warm. Cream butter and sugar untillight and fluffy. Add eggs. Pour chocolate into this. Paddle until light. Add 1/2& 1/2. Add Passion puree. Mix will be stiff and light when ready. Pipe into demishere molds. Top with Chocolate franjipan disk. Freeze &&&
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CHOCOLATE SAUCE DESSERT DESSERT 12
6 qt Water 10 oz Unsalted butter item #0101100014 4 lb Sugar powdered item#0102390008 1 3/4 lb Coco powder item#0108050032 3 lb Choc callebaut item#0108050011
Bring water and butter to a boil. Add rest of ingredients. Bring to a boil and cook until thick. Stirring frequently. Cool on ice bath &&&
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CHOCOLATE SORBET DESSERT DESSERT 1
SOURCE CHEF CHOCOLAT BEAN 32 oz water 4 oz sugar 4 oz cocoa powder 9 oz bittersweet chocolate
"Boil water, sugar and cocoa powder. Stir in chocolate stir to melt. chill and freeze" &&&
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CHOCOLATE SORBET (COUNCIL OAK) DESSERT FROZEN-DESSERTS 114
SOURCE CHEF FROZINCO SORBETTO 4 oz Coco Powder Item#0108050032 5 lb water 1 1/2 lb Sugar Fine Granulated Item#0102390045 4 oz Syrup Corn Karo Red Item#0102390029 2 oz Egg White Frzn Item#01013000010 2 oz Lemon Juice Item#0102420052
"Dilute cocoa powder with hot water. Add sugar and corn syrup, boil and set aside until completley cold. Note: Do not diturb so the sediment can sink to the bottom of container." "When completley cold, the next day, carefully emty the container leaving the sediment in the bottom." The syrupy sediment cand be used as a flavoring paste. Whip slightly the egg whites so that they can disperse better in the syrup. Add to they syrup with the lemon juice. Freeze &&&
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CHOCOLATE SOUFFLE DESSERT DESSERT 20
21 oz Unsalted butter item #0101100014 21 oz Flour bread item#0102390046 2 1/2 qt Milk homo 1 gal item# 0101200047 21 oz Egg yolks 21 oz Sugar fine granulated item#0102390045 2 lb Chocolate 72% item#0108050014 10 oz Choc unsweetened 3 1/3 qt Egg white frzn item#01013000010 21 oz Sugar fine granulated item#0102390045 1 tsp Creamof tarter item#0102600122
"Mix butter and flour in mixer until a ball forms. Bring milk and sugar to a boil and add the roux mixture all at ounce. Cook until the mix pulls from the sides. Put chocolates and yolks in a mixer. Add the hot mixture quickly to this so that the chocolate melts. Mix well. In a seperate mixer, whip the egg whites, second measure of sugar and cream of tarter to medium peaks. Fold the base into the whites in 3 stages. The warmer the base is when you fold in the whites, the more stable the total mix will be. Pour contents of finished mix into a 6"" deep hotel pan." Counsel Oak will fill a 20oz buttered and sugared ramikin to order. They will bake in their convection oven at 325f for aprox 30 minutes. Powder sugar the top. Serve with creme anglais on side. &&&
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CHOCOLATE SOUR CREAM CAKE(COUNCIL OAK) DESSERT DESSERT 1
SOURCE CHEF ELYSIA 4 oz Choc Sour Creme Cake(cost) 1 1/2 oz Raspberry Ice Cream(cost) 8-Jan oz Rasp Sauce(cost) 1 oz Tulip Decor W/cocoa(cost) 4-Jan oz Ganche(cost) 3 each Raspberry Fresh Item# 0106300012 oz Coco Powder Item#0108050032
&&&
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CHOCOLATE SPONGE CAKE DESSERT CAKES 2
1 lb all-purpose or cake flour 8 oz cornstarch 6 oz cocoa 2-Jan tsp baking soda 3 1/4 lb eggs 1 7/8 lb sugar 5 oz melted butter

"1. Sift together the flour, cornstarch, cocoa, and baking soda 3 times."
"2. Combine the eggs and sugar in the bowl of a mixer and, whisking constantly, heat over a hot-water bath to 110°F."
"3. Put the bowl on the machine. Using the whisk attachment on high speed, whisk to maximum volume."
4. Reduce the mixer speed to medium and beat for 5 minutes more.
5. Gently fold the sifted dry ingredients into the meringue.
6. Temper the melted butter into the batter and gently fold to incorporate.
7. Line with parchment. Scale 3lbs batter per sheet pan.
"8. Bake in a 360°F 10-12minutes. Or until the cake springs back when pushed in center. The cakes are ready to ice and fill now, or they may be wrapped and held under refrigeration for up to 2 days or frozen for up to 1 month. (Thaw frozen cakes under refrigeration overnight before filling and icing.)"&&&
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Chocolate sponge cake "CAKES PRO-CHEF,-7TH-ED"0
1 lb all-purpose or cake flour 8 oz cornstarch 6 oz cocoa 2-Jan tsp baking soda 3 1/4 lb eggs 1 7/8 lb sugar 5 oz melted butter
YIELD: five 10-inch or eight 8-inch cakes
"1. Sift together the flour, cornstarch, cocoa, and baking soda 3 times."
"2. Combine the eggs and sugar in the bowl of a mixer and, whisking constantly, heat over a hot-water bath to 110°F."
"3. Put the bowl on the machine. Using the whisk attachment on high speed, beat to maximum volume."
4. Reduce the mixer speed to medium and beat for 5 minutes more.
5. Gently fold the sifted dry ingredietns into the meringue.
6. Temper the melted butter into the batter and gently fold to incorporate.
7. Grease five 10-in or eight 8-in cake pans and line with parchment. Divide the batter evenly among the pans.
"8. Bake in a 350°F oven until the cake springs back when lightly touched in the center and it begins to pull away from the sides of the pan, about 30 minutes. Cool the cakes in the pans on a cooling rack, then unmold and finish cooling. The cakes are ready to ice and fill now, or they may be wrapped and held under refrigeration for up to 2 days or frozen for up to 1 month. (Thaw frozen cakes under refrigeration overnight before filling and icing.)"&&&
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CHOCOLATE SPONGE ROULADE "CAKES PRO-CHEF,-7TH-ED"0
8 oz egg yolks 5 oz sugar 8 oz egg whites 4 1/2 oz sifted all-purpose or cake flour
YIELD: 1 sheet pan
"1. Combine the egg yolks with 2 oz of the sugar in the bowl of an electric mixer. Using the whisk attachment, beat on medium speed until thick and light in color."
"2. In another bowl, beat the egg whites with the remaining sugar to medium peaks."
3. Gently blend a small portion of the egg whites into the egg yolks. Fold the remaining egg whites into the lightened yolk mixture.
4. Sift together the cake flour and cocoa. Fold the sifted flour into the egg mixture.
5. Gently spread the batter evenly on a parchment-lined sheet pan.
"6. Bake in a 425°F oven until the center of the cake springs back when gently pressed and golden in color, 10 to 15 minutes."
"7. Immediately after baking, remove the cake from the pan and place in a cool sheet pan to prevent the cake from drying out."
"8. Let cool completely before using, or wrap in plastic wrap and store at room temperature for 2 days or freeze for up to 1 month."&&&
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Chocolate sponge roulade "CAKES PRO-CHEF,-7TH-ED"0
8 oz egg yolks 5 oz sugar 8 oz egg whites 4 1/2 oz sifted all-purpose or cake flour
YIELD: 1 sheet pan
"1. Combine the egg yolks with 2 oz of the sugar in the bowl of an electric mixer. Using the whisk attachment, beat on medium speed until thick and light in color."
"2. In another bowl, beat the egg whites with the remaining sugar to medium peaks."
3. Gently blend a small portion of the egg whites into the egg yolks. Fold the remaining egg whites into the lightened yolk mixture.
4. Sift together the cake flour and cocoa. Fold the sifted flour into the egg mixture.
5. Gently spread the batter evenly on a parchment-lined sheet pan.
"6. Bake in a 425°F oven until the center of the cake springs back when gently pressed and golden in color, 10 to 15 minutes."
"7. Immediately after baking, remove the cake from the pan and place in a cool sheet pan to prevent the cake from drying out."
"8. Let cool completely before using, or wrap in plastic wrap and store at room temperature for 2 days or freeze for up to 1 month." &&&
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CHOCOLATE TOFFEE TORTE DESSERT DESSERT 480
SOURCE CHEF MELINGO MERINGUE Crust 13/16 tbsp Salt Kosher Item#0102330013 6 1/4 lbs Pecan Pieces Item#0102450014 3 1/8 lb Unsalted Butter Item #0101100014 3 1/8 lb Sugar Fine Granulated Item#0102390045 Ganache Layer 5 9/16 lb Heavy Cream Item#0101200028 5 9/16 lb Choc Callebaut Item#0108050011 1 3/8 lb Unsalted Butter Item #0101100014 1 3/8 lb Syrup Corn Karo Red Item#0102390029 Toffee Layer 26 5/8 oz Choc Callebaut Item#0108050011 1 3/4 oz Coffee Extract Item#0102600034 82 3/16 oz Eggs Whole Item#0101300004 153 1/4 oz Sugar Brownitem#0102390034 38 7/8 oz water 144 3/8 oz Unsalted Butter Item #0101100014
Procedure: Prepare torte rings by wrapping in aluminum foil and placing on flat sheet pans. "Crust: Combine pecans, sugar and salt. Pour melted, but cool butter into pecan mixture. Mix by hand. Scale the pecans at 1# 4oz per 10""cake ring. Pack down pecans tightly by using a 6"" cake pan. Bake at 350F in rack oven until pecans carmalize. Cool in fridge."
"Ganache: Boil cream and pour over chocolate. Mix well until chocolate is melted. Add butter and mix. Add cornsyrup and mix. Measure into cold pecan crust. Scale 1# 6oz for 10"" cake. Cool until ganache is firm."
"Toffee Layer: Before making raise the crust by placing 4ea 10"" cardboard circles under each ring. Cook brown sugar and water to 124 celcius. While sugar is cooking whip eggs with coffee extract. Pour cooked sugar into whipping sugar in a steady stream. When all sugar is in add the chocolate. Whip until cool. Add butter in pieces and whip until stiff. Fill rings to top with toffee layer. Use a serrated knife and make a tweed pattern. Mark into 18 pieces. Freeze. Unmold and wrap. Put back in freezer" &&&
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CHOCOLATE TOFFEE TORTE (COUNCIL OAK) DESSERT DESSERT 1
1 each Chocolate Toffee Torte(cost) 1 1/2 oz Chocolate Sorbet (cost) 4-Jan oz Orange Drizzle (cost) 1 oz Pecan Nougatine(cost) 3 each Orange Fresh Item#0106300048 1 each Mint Fresh Item#0106400047
&&&
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CHOCOLATE WING FOR DEMISPHERE DESSERT DESSERT 24
SOURCE CHEF GILBERT 2 oz Chocolate Coating (Patis France) 1 oz Candied Almonds (crushed and pieces)
Drop a quarter size drop of coating on to parchment paper. With a back of a spoon shape chocolate into a 2.5 inch wing. Quickly sprinkle with candied almonds. &&&
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CHOCOLATE XS CAKE "CAKES PRO-CHEF,-7TH-ED" 0
14 oz butter 10 oz confectioners' sugar 6 1/2 oz eggs 10 1/2 oz egg yolks 16 1/2 oz melted bittersweet chocolate 14 oz egg whites 4 oz sugar 5 oz "bread flour, sifted "14 oz ground toasted almonds 1 lb "apricot jam, warmed and strained "3 lb Basic Ganache (see recipe)
YIELD: two 10-inch or three 8-inch cakes
"1. Cream together the butter and confectioners' sugar in the bowl of an electric mixer. Using the paddle attachment on medium speed, beat until light and smooth."
"2. Add the eggs and egg yolks and beat slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition."
"3. Add the warm melted chocolate all at once and quickly incorporate, scraping down the sides of the bowl as necessary."
"4. Combine the egg whites and the sugar in another mixer bowl. Using the whip attachment, beat on high speed to medium peaks."
5. Fold the meringue into the creamed mixture.
6. Fold the sifted bread flour and the almonds into the batter.
7. Grease two 10-in or three 8-in cake pans and line them with parchment. Divide the batter evenly among the pans.
"8. Bake in a 350°F oven until the center of the cakes spring back when lightly touched, 45 to 50 minutes. Remove from the oven and cool in the pans on racks. Unmold the cakes and finish cooling on racks. The cakes are ready to fill and glaze now, or they may be wrapped and stored under refrigeration for up to 2 days or frozen for up to 1 month. (Thaw frozen cakes under refrigeration overnight.)"
"9. Slice each cake evenly in 2 layers. Spread a thin layer of apricot jam on one layer, and top with a second layer of cake. Brush the sides of the cake with more apricot jam. Repeat for the second cake. Wrap and refrigerate the cake until the jam becomes firm."
"10. Place half of the ganache in a stainless steel bowl. Using a wooden spoon, beat vigorously until it becomes thick. Coat the outside of the cake with a thin layer of the beaten ganache. Refrigerate the cake overnight or until the ganache is hard."
"11. Warm the remaining ganache to 110°F. Set the filled cakes on a rack in a sheet pan. Pour the warmed ganache over the cakes. Let the glaze firm for 15 minutes, and mark for 16 slices. Pipe a decoration on each slice with the remaining ganache, if desired." &&&
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Chocolate xs cake "CAKES PRO-CHEF,-7TH-ED" 0
14 oz butter 10 oz confectioners' sugar 6 1/2 oz eggs 10 1/2 oz egg yolks 16 1/2 oz melted bittersweet chocolate 14 oz egg whites 4 oz sugar 5 oz "bread flour, sifted "14 oz ground toasted almonds 1 lb "apricot jam, warmed and strained "3 lb Basic Ganache (see recipe)
YIELD: two 10-inch or three 8-inch cakes
"1. Cream together the butter and confectioners' sugar in the bowl of an electric mixer. Using the paddle attachment on medium speed, beat until light and smooth."
"2. Add the eggs and egg yolks and beat slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition."
"3. Add the warm melted chocolate all at once and quickly incorporate, scraping down the sides of the bowl as necessary."
"4. Combine the egg whites and the sugar in another mixer bowl. Using the whip attachment, beat on high speed to medium peaks."
5. Fold the meringue into the creamed mixture.
6. Fold the sifted bread flour and the almonds into the batter.
7. Grease two 10-in or three 8-in cake pans and line them with parchment. Divide the batter evenly among the pans.
"8. Bake in a 350°F oven until the center of the cakes spring back when lightly touched, 45 to 50 minutes. Remove from the oven and cool in the pans on racks. Unmold the cakes and finish cooling on racks. The cakes are ready to fill and glaze now, or they may be wrapped and stored under refrigeration for up to 2 days or frozen for up to 1 month. (Thaw frozen cakes under refrigeration overnight.)"
"9. Slice each cake evenly in 2 layers. Spread a thin layer of apricot jam on one layer, and top with a second layer of cake. Brush the sides of the cake with more apricot jam. Repeat for the second cake. Wrap and refrigerate the cake until the jam becomes firm."
"10. Place half of the ganache in a stainless steel bowl. Using a wooden spoon, beat vigorously until it becomes thick. Coat the outside of the cake with a thin layer of the beaten ganache. Refrigerate the cake overnight or until the ganache is hard."
"11. Warm the remaining ganache to 110°F. Set the filled cakes on a rack in a sheet pan. Pour the warmed ganache over the cakes. Let the glaze firm for 15 minutes, and mark for 16 slices. Pipe a decoration on each slice with the remaining ganache, if desired."&&&
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CIABATTA "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 1
3 5/8 lb water (68° to 76°F) 3-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt as req olive oil for brushing loaf as req kosher or sea salt
YIELD: five 1-pound 8-ounce loaves
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Turn the dough out of the bowl onto a well floured work surface. Scale the dough into 24 oz pieces and gently stretch each into a rectangle, about 10 in long and 4 in wide. Place on a lined baking sheet."
"5. Bake in a 450°F oven (with steam if available) until deep in color, about 30 minutes."
"6. Remove ciabatta from the pan, and if desired, immediately brush wih olive oil and scatter salt over the surface. Cool on rack."&&&
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Ciabatta "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED"0
3 5/8 lb water (68° to 76°F) 3-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt as req olive oil for brushing loaf as req kosher or sea salt
YIELD: five 1-pound 8-ounce loaves
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Turn the dough out of the bowl onto a well floured work surface. Scale the dough into 24 oz pieces and gently stretch each into a rectangle, about 10 in long and 4 in wide. Place on a lined baking sheet."
"5. Bake in a 450°F oven (with steam if available) until deep in color, about 30 minutes."
"6. Remove ciabatta from the pan, and if desired, immediately brush wih olive oil and scatter salt over the surface. Cool on rack." &&&
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CIABATTA DOUGH GAYLORD YEASTED-BREADS-AND-CAKES 11
SOURCE JOHN GILBERT POOLISH (MAKE DAY AHEAD) 4-Mar QT COLD WATER 8-Jul G FRESH YEAST (IF DRY DIVIDE RECIPE IN HALF) 1 9/16 LB BREAD FLOUR BREAD DOUGH 10 2/3 G FRESH YEAST 1 1/8 QT WATER (WARM) 5 9/16 LB BREAD FLOUR 1 3/4 OZ SALT POOLISH
MIX POOLISH ONE DAY AHEAD AND KEEP OUTSIDE IN A COOL AREA. THE NEXT DAY MIX YEAST AND WARM WATER ADD FLOUR AND SALT THEN POOLISH. MIX FOR APROX 10 MINUTES. LET RISE TWICE. FORM AND BAKE NEXT DAY.
SCALE FOCCACIA 4.5 LB CIABATTA 10 oz LAVOSH 1lb &&&
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CINNAMON PUFF PASTRY TWISTS GAYLORD APPLE-TART 40
SOURCE CHEF ALONZO CUBASTA 12 oz Puff Pastry 20-12oz Item#0107450008 3 oz Sugar Fine Granulated Item#0102390045 4-Mar oz Cinnamon Ground Item#0102600074
Spread cinnamon sugar on puff dough. Fold dough in half. Sheet until desired thickness. Slice 1/4 inch strips. Twist and put on sheet pans. Sprinkle with sugar. Bake at 335 until golden brown &&&
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CINNAMON PUFF TWISTS DESSERT DESSERT 40
SOURCE CHEF ALONZO CUBASTA 12 oz Puff Pastry 20-12oz Item#0107450008 3 oz Sugar Fine Granulated Item#0102390045 4-Mar oz Cinnamon Ground Item#0102600074
Spread cinnamon sugar on puff dough. Fold dough in half. Sheet until desired thickness. Slice 1/4 inch strips. Twist and put on sheet pans. Sprinkle with sugar. Bake at 335 until golden brown &&&
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CINNAMON RAISIN BUNS "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
4 lb sweet dough as req egg and milk wash as req melted butter as req raisins as req cinnamon sugar as req oil as req apricot jam as req fondant
YIELD: 3 dozen buns
1. Roll the dough into a rectangle; brush the long edge with egg wash and the remaining dough with melted butter.
"2. Sprinkle the dough with raisins and cinnamon sugar, being careful not to cover the egg-washed areas."
"3. Roll the dough up like a jelly roll, sealing the egg-washed edge."
4. Cut into 3 dozen 2 1/2 oz slices and brush the tops with oil.
"5. Place on a sheet pan, oiled side up, cover, and proof until double in size, about 20 mintues. "
"6. Bake in a 380° to 400°F oven until golden brown on all sides, about 25 to 30 minutes. Brush immediately with warm apricot jam. Drizzle with fondant. Let cool on the pan."&&&
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Cinnamon raisin buns "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
4 lb sweet dough as req egg and milk wash as req melted butter as req raisins as req cinnamon sugar as req oil as req apricot jam as req fondant
YIELD: 3 dozen buns
1. Roll the dough into a rectangle; brush the long edge with egg wash and the remaining dough with melted butter.
"2. Sprinkle the dough with raisins and cinnamon sugar, being careful not to cover the egg-washed areas."
"3. Roll the dough up like a jelly roll, sealing the egg-washed edge."
4. Cut into 3 dozen 2 1/2 oz slices and brush the tops with oil.
"5. Place on a sheet pan, oiled side up, cover, and proof until double in size, about 20 mintues. "
"6. Bake in a 380° to 400°F oven until golden brown on all sides, about 25 to 30 minutes. Brush immediately with warm apricot jam. Drizzle with fondant. Let cool on the pan."&&&
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CINNAMON SAUCE "DESSERT-SAUCES PRO-CHEF,-7TH-ED"0
12 oz apple juice 6 oz sugar 12 oz water 4 oz orange juice 8-Jan oz ground cinnamon 2 oz lemon juice 1 1/4 oz clear gel 2 oz white rum 2-Jan oz butter
YIELD: 2 1/2 pints
"1. Combine 8 oz of the apple juice with the sugar, water, orange juice, cinnamon, and lemon juice and bring to a boil."
2. Combine the remaining apple juice with the clear gel.
3. Temper the clear gel mixture into the hot sugar mixture.
4. Return the mixture to a boil and boil for 1 minute.
5. Remove from the heat and add the rum and butter. Cool and reserve.
"6. The sauce is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to 1 week."&&&
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Cinnamon sauce "DESSERT-SAUCES PRO-CHEF,-7TH-ED"0
12 oz apple juice 6 oz sugar 12 oz water 4 oz orange juice 8-Jan oz ground cinnamon 2 oz lemon juice 1 1/4 oz clear gel 2 oz white rum 2-Jan oz butter
YIELD: 2 1/2 pints
"1. Combine 8 oz of the apple juice with the sugar, water, orange juice, cinnamon, and lemon juice and bring to a boil."
2. Combine the remaining apple juice with the clear gel.
3. Temper the clear gel mixture into the hot sugar mixture.
4. Return the mixture to a boil and boil for 1 minute.
5. Remove from the heat and add the rum and butter. Cool and reserve.
"6. The sauce is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to 1 week." &&&
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COCONUT BREAD DESSERT DESSERT 11
SOURCE CHEF TORTOLA EYELAND 10 lb Flour Pastry 4 lb Coconut Shred Item#0102060032 6 oz Baking Powder Item # 0102060022 6 oz Unsalted Butter Item #0101100014 1 lb Milk Homo 1 Gal Item# 0101200047 3 oz Yeast 3 7/8 lb Water 1 lb Shortening 3 oz Salt Kosher Item#0102330013 1 1/2 lb Sugar Brownitem#0102390034
Place everything in a bowl and mix with a dough hook until a smooth and soft dough is acheived. scale at 2#. Roll dough into disks. Rise for 15-20 minutes. Eggwash and bake at 330f in rack oven &&&
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COCONUT CREAM FILLING DESSERT DESSERT 40
SOURCE CHEF COCO LOECOE 2 oz Coconut Shred Item#0102060032 6 oz Sugar Fine Granulated Item#0102390045 24 oz Milk Homo 1 Gal Item# 0101200047 1 each Vanilla Bean Item#0102060037 2 oz Cornstarch Item#0102390009 3 oz Egg Whole Liquid Item#010300014 2 oz Yolks 10%sugar Item#0101300011 1 oz Unsalted Butter Item #0101100014
"Bring to a boil milk, shredded coconut, half of sugar and vanilla bean. In a seperate bowl mix together the cornstarch and sugar. Add this to the eggs and yolks. Temper with boiled milk. Cook until it boils and then cook for an extra 2 minutes. Remove from heat and stir in butter. Cool on ice bath." &&&
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COCONUT MACAROON DESSERT DESSERT 121
SOURCE CHEF GILBERT 1 oz "Cinnamon, Ground "6 oz Cornstarch 3 lb Coconut (shredded) 6 oz Corn Syrup 3 lb Sugar 12 oz Egg Whites
"Mix cinnamon, cornstarch, coconut and sugar together with paddle. add cornsyrup and eggwhite. paddle for 5 minutes on medium. Let mixture set for 20 minutes before piping. Bake at 335f until golden .aaprox 6-12 minutes" &&&
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COCONUT MACAROONS(HARDROCK) DESSERT DESSERT 70
16 oz Egg white frzn item#01013000010 Salt kosher item#0102330013 Creamof tarter item#0102600122 2 lb Sugar powdered item#0102390008 5 lb Coconut shred item#0102060032
"Whip whites with sugar, salt creme of tarter and sugar to a stiff meringue. Fold in coconut. scoop with a # 20 yellow handled scoop Bake at 280 for 20-22 minutes" &&&
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COCONUT SORBET DESSERT FROZEN-DESSERTS 32
SOURCE CHEF LOCO COCONUTO 8 oz Sorbet Syrup(cost) 1 1/3 lb Coconut Cream Can Item#0102600156 2 oz Water 1 oz Lime Juice Item#0102420021
Mix all with an emersion blender. Freeze &&&
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COFFEE SAUCE "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
20 ea egg yolks 1 1/4 lb sugar 10 oz coffee-flavored liqueur 22 oz "heavy cream, whipped "
YIELD: 2 quarts
1. Combine the egg yolks and sugar in a stainless-steel bowl over a simmering hot water bath. Whip until pale yellow and thick.
"2. Remove the mixture from the water bath, add the liqueur, and chill thoroughly."
3. Fold the whipped cream into the cold sauce.
"4. The sauce is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to 3 hours. "
NOTE: "Serve this sauce with cobblers, fritters, or other baked or fried desserts." &&&
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Coffee sauce "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
20 ea egg yolks 1 1/4 lb sugar 10 oz coffee-flavored liqueur 22 oz "heavy cream, whipped "
YIELD: 2 quarts
1. Combine the egg yolks and sugar in a stainless-steel bowl over a simmering hot water bath. Whip until pale yellow and thick.
"2. Remove the mixture from the water bath, add the liqueur, and chill thoroughly."
3. Fold the whipped cream into the cold sauce.
"4. The sauce is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to 3 hours. "
NOTE: "Serve this sauce with cobblers, fritters, or other baked or fried desserts." &&&
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COMMON MERINGUE "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
8 oz egg whites 1 lb sugar
YIELD: 1 1/2 pounds
"1. Put the egg whites in the clean, grease-free bowl of a mixer and whisk on medium speed until very foamy, with air bubbles still visible and the whites still semi-translucent."
"2. Start to gradually add the sugar, whisking constantly."
"3. After all of the sugar has been incorporated, continue to beat on medium speed to the desired peak (soft, medium, or stiff), according to intended use." &&&
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Common meringue "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
8 oz egg whites 1 lb sugar
YIELD: 1 1/2 pounds
"1. Put the egg whites in the clean, grease-free bowl of a mixer and whisk on medium speed until very foamy, with air bubbles still visible and the whites still semi-translucent."
"2. Start to gradually add the sugar, whisking constantly."
"3. After all of the sugar has been incorporated, continue to beat on medium speed to the desired peak (soft, medium, or stiff), according to intended use." &&&
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CONTANT GRIND CHEESECAKE MIX DESSERT DESSERT 156
36 lb Cream Cheese 12 lb Sugar 10 1/2 lb Eggs 2 oz Vanilla
"Set cream cheese at room temperature (to soften) for several hours. Put cream cheese and sugar in the mixer with paddle on first speed and cream it until smooth. Scrape the bowl often. Add eggs slowly, scraping often. Add vanilla. Chill. Scale 6oz per cheesecake." &&&
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Cookie crust for cheesecake GAYLORD BUFFET 2
SOURCE JOHN GILBERT 2 lb Crushed Oreo 12 oz sugar 18 oz "butter, melted "

Process the cookies and sugar in a food processor fitted with a metal chopping blade until the crackers are finely ground. Add the melted butter and pulse until just incorporated. &&&
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COOKIES S DESSERT 74
10 oz Sugar fine granulated item#0102390045 8 oz Unsalted butter item #0101100014 4-Jan cup Milk homo 1 gal item# 0101200047 3 1/2 oz Eggs whole item#0101300004 1 tbl Honey 1 tsp Cinnamon ground item#0102600074 4 1/2 cup All purpose flour rainbow sprinkle for decor
"cream sugar, butter until light. add the milk, eggs,honey and cinnamon. gradually add the flour. chill dough until firm. shap dough ito logs form s shapes. brush with egg wash. bake at 325f aprox 18 minutes." &&&
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CORN BREAD "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
1 1/4 lb sugar 4-Mar oz salt 1 1/2 lb all-purpose flour 10 oz yellow cornmeal 1 oz baking powder 9 oz "eggs, lightly beaten "20 oz milk 12 oz corn oil 2 tbsp "orange juice concentrate, at room temperature "
YIELD: 1 half sheet pan or 3 dozen muffins
1. Preheat the oven to 350°F and heat a half sheet pan in the oven.
"2. Combine the sugar, salt, flour, cornmeal, and baking powder in the bowl of an electric mixer and stir to blend."
3. In a separate bowl thoroughly combine the remaining ingredients.
"4. Add the wet ingredients to the dry ingredients. Using the paddle attachment, mix on low speed. Scrape down the sides of the bowl and blend until fully incorporated."
"5. Remove the hot sheet tray from the oven and spray with non-stick baking spray. Fill the pan with 1 1/4 qt of batter and bake in a 350°F oven until golden brown, 45 minutes to 1 hour."
6. Let cool in the pan for 1 hour. Serve or wrap tightly and store at room temperatur for 2 days or freeze for up to 1 month. &&&
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Corn bread "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
1 1/4 lb sugar 4-Mar oz salt 1 1/2 lb all-purpose flour 10 oz yellow cornmeal 1 oz baking powder 9 oz "eggs, lightly beaten "20 oz milk 12 oz corn oil 2 tbsp "orange juice concentrate, at room temperature "
YIELD: 1 half sheet pan or 3 dozen muffins
1. Preheat the oven to 350°F and heat a half sheet pan in the oven.
"2. Combine the sugar, salt, flour, cornmeal, and baking powder in the bowl of an electric mixer and stir to blend."
3. In a separate bowl thoroughly combine the remaining ingredients.
"4. Add the wet ingredients to the dry ingredients. Using the paddle attachment, mix on low speed. Scrape down the sides of the bowl and blend until fully incorporated."
"5. Remove the hot sheet tray from the oven and spray with non-stick baking spray. Fill the pan with 1 1/4 qt of batter and bake in a 350°F oven until golden brown, 45 minutes to 1 hour."
6. Let cool in the pan for 1 hour. Serve or wrap tightly and store at room temperatur for 2 days or freeze for up to 1 month. &&&
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CORN MUFFINS "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
1 1/4 lb sugar 4-Mar oz salt 1 1/2 lb all-purpose flour 10 oz yellow cornmeal 1 oz baking powder 9 oz "eggs, lightly beaten "20 oz milk 12 oz corn oil 2 tbsp "orange juice concentrate, at room temperature "
YIELD: 3 dozen muffins
1. Preheat the oven to 350°F and place the empty muffin tins inside to heat.
"2. Combine the sugar, salt, flour, cornmeal, and baking powder in the bowl of an electric mixer and stir to blend."
3. In a separate bowl thoroughly combine the remaining ingredients.
"4. Add the wet ingredients to the dry ingredients. Using the paddle attachment, mix on low speed. Scrape down the sides of the bowl and blend until fully incorporated."
"5. Remove the hot tins from the oven and spray with non-stick baking spray. Scale 3 oz per muffin and bake until golden brown, 10 to 15 minutes."
"6. Let cool slightly in the pan. Remove from the pan and serve warm, or let cool completely, wrap tightly, and store at room temperature for 2 days or freeze for up to 1 month." &&&
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Corn muffins "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
1 1/4 lb sugar 4-Mar oz salt 1 1/2 lb all-purpose flour 10 oz yellow cornmeal 1 oz baking powder 9 oz "eggs, lightly beaten "20 oz milk 12 oz corn oil 2 tbsp "orange juice concentrate, at room temperature "
YIELD: 3 dozen muffins
1. Preheat the oven to 350°F and place the empty muffin tins inside to heat.
"2. Combine the sugar, salt, flour, cornmeal, and baking powder in the bowl of an electric mixer and stir to blend."
3. In a separate bowl thoroughly combine the remaining ingredients.
"4. Add the wet ingredients to the dry ingredients. Using the paddle attachment, mix on low speed. Scrape down the sides of the bowl and blend until fully incorporated."
"5. Remove the hot tins from the oven and spray with non-stick baking spray. Scale 3 oz per muffin and bake until golden brown, 10 to 15 minutes."
"6. Let cool slightly in the pan. Remove from the pan and serve warm, or let cool completely, wrap tightly, and store at room temperature for 2 days or freeze for up to 1 month." &&&
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CORNMEAL CRUST DESSERT DESSERT 7
SOURCE CHEF KOARN MEEL 3 lbs All Purpose Flour 4-Mar lb Cornmeal 1 1/2 lb Sugar Fine Granulated Item#0102390045 1 1/2 tbsp Baking Powder Item # 0102060022 1 tbsp Salt Kosher Item#0102330013 2 1/2 lb Unsalted Butter Item #0101100014 1 tbsp Lemon Zest (finely Chopped) 1 tbsp Lemon Compund
Cream Butter and sugar to light. Add Zest and compound. Sift dry ingridients together. Add nd mix until fully incorporated. Pour into floured sheet pan. Chill until ready to use. &&&
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COTTAGE DILL ROLLS "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
12 oz "water, at 68° to 76°F "5 oz compressed yeast 5 1/4 lb bread flour 3 lb cottage cheese 4 1/2 oz sugar 1 1/2 oz minced onions 3 oz softened butter 1 oz salt 1 oz chopped dill 1 oz baking soda 6 oz eggs pinch horseradish as req melted butter as req kosher salt
YIELD: 6 dozen rolls
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the remaining ingredients, except the melted butter and kosher salt, and, using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until the dough has doubled in volume, about 75 minutes. "
4. Turn out onto a lightly floured work surface. Fold over the dough and scale into 6 dozen 1 1/2 oz pieces. Round off the dough and let rest for 15 to 20 minutes. Reshape the rolls and place on parchment-lined sheet pans.
"5. Proof in a proof box or in a warm area until doubled in size, about 25 to 30 minutes. Bake in a 380°F oven until lightly golden in color, about 20 minutes."
6. Brush the rolls with melted butter and sprinkle very lightly with kosher salt as soon as they are taken from the oven. Let cool on the pans. &&&
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Cottage dill rolls "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
12 oz "water, at 68° to 76°F "5 oz compressed yeast 5 1/4 lb bread flour 3 lb cottage cheese 4 1/2 oz sugar 1 1/2 oz minced onions 3 oz softened butter 1 oz salt 1 oz chopped dill 1 oz baking soda 6 oz eggs pinch horseradish as req melted butter as req kosher salt
YIELD: 6 dozen rolls
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the remaining ingredients, except the melted butter and kosher salt, and, using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until the dough has doubled in volume, about 75 minutes. "
4. Turn out onto a lightly floured work surface. Fold over the dough and scale into 6 dozen 1 1/2 oz pieces. Round off the dough and let rest for 15 to 20 minutes. Reshape the rolls and place on parchment-lined sheet pans.
"5. Proof in a proof box or in a warm area until doubled in size, about 25 to 30 minutes. Bake in a 380°F oven until lightly golden in color, about 20 minutes."
6. Brush the rolls with melted butter and sprinkle very lightly with kosher salt as soon as they are taken from the oven. Let cool on the pans.&&&
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COUNCIL OAK APPLE PIE COSTING DESSERT DESSERT 1
12 oz Council Oak Apple Filling Cost Per Ounce 2 oz Buttermilk Cake Batter(cost) 1 1/2 oz Buttermilk Ice Cream 1 oz Caramel Sauce(cost) 2 each Cinnamon Puff Twist (cost)
&&&
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COUNCIL OAK APPLE PIE FILLING DESSERT DESSERT 6
SOURCE CHEF APELL COOR 10 each Apple Granny Smith Item#0106300033 6 oz Cherries Dry Item#102210027 1 1/2 oz Gran Marnier Item#0202300064 4 oz Unsalted Butter Item #0101100014 8 oz Sugar Fine Granulated Item#0102390045 1 tsp Cinnamon Ground Item#0102600074 1 tbsp Cornstarch Item#0102390009 1 tbsp Water
Directions: Peel and core apples. cut in 1/2. Cut each 1/2 into 6 pieces. Place apples in water and lemon juice to prevent the apples from turning brown. Place dried cherries in frying pan. Pour the Gran Marnier over the cherries. and cook over a low flam until all of the liquor isabsorbed by the cherries. Melt butter with sugar and cinnamon in a sauce pan. Drain apples and add to pan> Cook until apples are tender. Combine cornstarch and water then add to apples. Remove from heat when sauce thickens.
To make apple pies: Butter 8oz souffle dishes. Spread about 1 tbls of brown sugar evenly on the bottom. Fill the bowl 3/4 way with apple filling. Cover the filling with aprox 2 tbls of buttermilk cake batter. Bake at 300f in rack oven. Check cake with a wooden scewer to make sure its done. It should bake in aprox 30 minutes. Let pies sit for 10-20minutes before unmolding. &&&
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CREAM CHEESE ICING "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
3 lb cream cheese 1 1/2 lb butter 1 1/2 lb "confectioners' sugar, sifted " as req "vanilla extract, to taste "
YIELD: 6 pounds
"1. Blend the cream cheese and butter together in the bowl of an electric mixer, using the paddle attachment, on medium speed."
2. Add the sugar and blend on low speed just to incorporate. Increase to medium speed and cream until light and smooth. Add the vanilla.
"3. If necessary, press through a sieve to remove any lumps."
"4. The icing is ready to use at this point, or may be stored, wrapped tightly, under refrigeration for up to 7 days."
NOTE: Substitute lemon zest or Pernod for the vanilla extract.&&&
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Cream cheese icing "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED"0
3 lb cream cheese 1 1/2 lb butter 1 1/2 lb "confectioners' sugar, sifted " as req "vanilla extract, to taste "
YIELD: 6 pounds
"1. Blend the cream cheese and butter together in the bowl of an electric mixer, using the paddle attachment, on medium speed."
2. Add the sugar and blend on low speed just to incorporate. Increase to medium speed and cream until light and smooth. Add the vanilla.
"3. If necessary, press through a sieve to remove any lumps."
"4. The icing is ready to use at this point, or may be stored, wrapped tightly, under refrigeration for up to 7 days."
NOTE: Substitute lemon zest or Pernod for the vanilla extract. &&&
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CREAM CHEESE ICING W/CINNAMON DESSERT ICINGS-AND-GLAZES 1
SOURCE CHEF GILBERT 3 lb Cream Cheese 1 lb Unsalted Butter 13 oz "Sugar, Confectioners "2-Jan oz "Cinnamon, Ground "
"1. Blend the cream cheese and butter together in the bowl of an electric mixer, using the paddle attachment, on medium speed."
2. Add the sugar and blend on low speed just to incorporate. Increase to medium speed and cream until light and smooth. Add the cinnamon.
"3. If necessary, press through a sieve to remove any lumps."
"4. The icing is ready to use at this point, or may be stored, wrapped tightly, under refrigeration for up to 7 days." &&&
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CRÈME BRÛLÉE "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 12
1 1/2 qt heavy cream 2-Jan ea vanilla bean 8 oz sugar 10 oz "egg yolks, beaten " as req "sugar, for crust "
YIELD: twelve 5-ounce portions
"1. Combine the cream, vanilla bean, and half of the sugar in a heavy-bottomed stainless-steel saucepan and bring to a boil. "
2. Whisk together the remaining sugar and the egg yolks in a stainless steel bowl.
3. Temper the egg mixture into the milk mixture and strain through a fine sieve.
4. Fill 12 ramekins seven eighths full and place them in a water bath.
"5. Bake in a 325°F oven until just barely set, about 45 minutes. Let cool in the water bath. Remove, wipe the bottoms of the ramekins, and refrigerate overnight."
"6. The custards are ready to be garnished and served at this point, or they may be stored, tightly wrapped, under refrigeration for up to 2 days."
"7. To prepare for service, set the ramekins in a hotel pan filled with ice and cover the surface lightly with sugar."
8. Caramelize under the broiler and serve at once.
NOTE: Use a hand-held butane torch to caramelize the sugar if you prefer.
Crème Brûlée may be prepared in a large casserole. The presentation is less dramatic but sometimes more practical for buffets or family-style seating.
"The cream can be infused with different flavors, such as coffee, ginger, or other spices. Fruit can be added to the bottom of the ramekins before baking."&&&
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Crème brûlée "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 12
1 1/2 qt heavy cream 2-Jan ea vanilla bean 8 oz sugar 10 oz "egg yolks, beaten " as req "sugar, for crust "
YIELD: twelve 5-ounce portions
"1. Combine the cream, vanilla bean, and half of the sugar in a heavy-bottomed stainless-steel saucepan and bring to a boil. "
2. Whisk together the remaining sugar and the egg yolks in a stainless steel bowl.
3. Temper the egg mixture into the milk mixture and strain through a fine sieve.
4. Fill 12 ramekins seven eighths full and place them in a water bath.
"5. Bake in a 325°F oven until just barely set, about 45 minutes. Let cool in the water bath. Remove, wipe the bottoms of the ramekins, and refrigerate overnight."
"6. The custards are ready to be garnished and served at this point, or they may be stored, tightly wrapped, under refrigeration for up to 2 days."
"7. To prepare for service, set the ramekins in a hotel pan filled with ice and cover the surface lightly with sugar."
8. Caramelize under the broiler and serve at once.
NOTE: Use a hand-held butane torch to caramelize the sugar if you prefer.
Crème Brûlée may be prepared in a large casserole. The presentation is less dramatic but sometimes more practical for buffets or family-style seating.
"The cream can be infused with different flavors, such as coffee, ginger, or other spices. Fruit can be added to the bottom of the ramekins before baking." &&&
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CREME BRULEE(QUICKSET) DESSERT DESSERT 310
SOURCE CHEF GILBERT 6 1/8 lb "Milk, Whole "17 7/8 lb Heavy Cream 11 1/4 each Vanilla Bean 5 7/8 lb Egg Yolks 1 1/2 lb Sugar 4 5/8 oz Gelatin Leaves
"Bloom gelatin leaves in icewater. Bring to a boil cream, milk, vanilla beans and half of the sugar. In a separate bowl mix together the yolks and the other half of sugar. Temper with the boiled creme and cook until the mixture coats the back of a spoon. Take of heat and add gelatin. Mix until gelatin is disolved. Strain. Pour into dessert shell. " Note for chocolate creme brûlé add ganache after strained. Note a 4.1 tart shell will hold aprox 2.1 oz filling &&&
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CRÈME CARAMEL "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 14
1 lb sugar as req few drops of lemon juice 3 oz water 1 qt milk 1 ea vanilla bean or 1 tbsp. vanilla extract 6 ea "eggs, beaten "4 ea egg yolks
YIELD: fourteen 4-ounce portions
1. Prepare 14 ramekins by buttering the bottoms and sides.
"2. Cook half of the sugar with the lemon juice in a heavy-bottomed saucepan over high heat, stirring constantly to a boil, making sure that all the sugar has dissolved. Allow to cook, covered, for 1 minute. Remove the cover, reduce the heat to medium flame, and cook to a rich golden brown. Add the water to the sugar off the heat."
3. Divide the caramel evenly among the ramekins.
"4. To prepare the custard, bring the milk, vanilla bean, and half of the remaining sugar to the boiling point. Remove the mixture from the heat."
5. Combine the remaining sugar with the eggs and egg yolks.
6. Temper the egg mixture into the milk mixture. Add vanilla extract now if not using vanilla bean.
"7. Divide the custard evenly among the ramekins and place in a water bath. Bake in a 325°F oven until the custard has set, about 1 hour. The custard will be firm but will jiggle when gently shaken."
"8. Refrigerate overnight. (This allows the caramel to liquefy.) The custards are ready to serve at this point, or they may be stored, tightly wrapped, under refrigeration for up to 2 days."
9. Turn out onto a plate for service.
NOTE: Crème Caramel may also be prepared in a large casserole. The presentation is less dramatic but sometimes more practical for buffets or family-style seating.&&&
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Crème caramel "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 14
1 lb sugar as req few drops of lemon juice 3 oz water 1 qt milk 1 ea vanilla bean or 1 tbsp. vanilla extract 6 ea "eggs, beaten "4 ea egg yolks
YIELD: fourteen 4-ounce portions
1. Prepare 14 ramekins by buttering the bottoms and sides.
"2. Cook half of the sugar with the lemon juice in a heavy-bottomed saucepan over high heat, stirring constantly to a boil, making sure that all the sugar has dissolved. Allow to cook, covered, for 1 minute. Remove the cover, reduce the heat to medium flame, and cook to a rich golden brown. Add the water to the sugar off the heat."
3. Divide the caramel evenly among the ramekins.
"4. To prepare the custard, bring the milk, vanilla bean, and half of the remaining sugar to the boiling point. Remove the mixture from the heat."
5. Combine the remaining sugar with the eggs and egg yolks.
6. Temper the egg mixture into the milk mixture. Add vanilla extract now if not using vanilla bean.
"7. Divide the custard evenly among the ramekins and place in a water bath. Bake in a 325°F oven until the custard has set, about 1 hour. The custard will be firm but will jiggle when gently shaken."
"8. Refrigerate overnight. (This allows the caramel to liquefy.) The custards are ready to serve at this point, or they may be stored, tightly wrapped, under refrigeration for up to 2 days."
9. Turn out onto a plate for service.
NOTE: Crème Caramel may also be prepared in a large casserole. The presentation is less dramatic but sometimes more practical for buffets or family-style seating. &&&
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CRÊPES SUZETTE "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 6
1 1/2 oz sugar 6 oz "butter, cubed "1 1/2 oz grated orange zest 3 oz orange juice 18 ea dessert crêpes 3 oz Grand Marnier 3 oz brandy or Cognac
YIELD: 6 portions
1. Place a preheated suzette pan on a réchaud.
2. Sprinkle sugar evenly across the bottom of the suzette pan without allowing the spoon to touch the bottom; this may cause the sugar to crystallize.
"3. As the sugar begins to caramelize, add the btter to the outside edges of the pan and gently shake the pan; this allows the butter to evenly temper and blend with the sugar."
4. Add the orange zest and shake the pan gently to thoroughly blend all the ingredients and become a light orange caramel color.
"5. Pour the orange juice on the outside edges of the pan slowly, allowing it to temper and blend with the sugar."
"6. Shake the pan gently, incorporating all the ingredients and allowing the sauce to thicken."
7. Sandwich the crêpe between a fork and a spoon and place the crêpe into the sauce. Flip the crêpe over to coat the other side.
"8. Repeat with the remaining crêpes, moving quickly so the sauce does not become too thick."
9. Remove the pan from the réchaud and add the Grand Marnier. Do not flame it. Return the pan to the réchaud and shake gently.
"10. Slide the pan back and forth over the front edge of the réchaud, allowing the pan to get hot."
"11. Remove the pan, add the brandy, and tip the pan slightly to flame the brandy. Shake the pan until the flame dies."
"12. Plate 3 crêpes per portion, shingling one over the other, and coat with sauce."&&&
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Crêpes suzette "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED"6
1 1/2 oz sugar 6 oz "butter, cubed "1 1/2 oz grated orange zest 3 oz orange juice 18 ea dessert crêpes 3 oz Grand Marnier 3 oz brandy or Cognac
YIELD: 6 portions
1. Place a preheated suzette pan on a réchaud.
2. Sprinkle sugar evenly across the bottom of the suzette pan without allowing the spoon to touch the bottom; this may cause the sugar to crystallize.
"3. As the sugar begins to caramelize, add the btter to the outside edges of the pan and gently shake the pan; this allows the butter to evenly temper and blend with the sugar."
4. Add the orange zest and shake the pan gently to thoroughly blend all the ingredients and become a light orange caramel color.
"5. Pour the orange juice on the outside edges of the pan slowly, allowing it to temper and blend with the sugar."
"6. Shake the pan gently, incorporating all the ingredients and allowing the sauce to thicken."
7. Sandwich the crêpe between a fork and a spoon and place the crêpe into the sauce. Flip the crêpe over to coat the other side.
"8. Repeat with the remaining crêpes, moving quickly so the sauce does not become too thick."
9. Remove the pan from the réchaud and add the Grand Marnier. Do not flame it. Return the pan to the réchaud and shake gently.
"10. Slide the pan back and forth over the front edge of the réchaud, allowing the pan to get hot."
"11. Remove the pan, add the brandy, and tip the pan slightly to flame the brandy. Shake the pan until the flame dies."
"12. Plate 3 crêpes per portion, shingling one over the other, and coat with sauce." &&&
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CROISSANTS "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
****** DOUGH 3 1/4 lb "milk, at 68° to 76°F "5 oz compressed yeast 5 1/4 lb bread flour 4 1/2 oz sugar 8 oz "butter, softened "1 1/2 oz salt ****** ROLL-IN 3 lb butter 4 oz bread flour as req egg and milk wash
YIELD: 9 dozen croissants
"1. To make the dough, combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved."
"2. Add the flour, sugar, butter, and salt and, using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes. "
"3. Turn the dough out onto a floured work surface and pat it into a rectangle. Let the dough rest, covered, while preparing the roll-in."
"4. To make the roll-in, combine the butter and flour in an electric mixer using the paddle attachment and pulsing on the lowest speed until the butter is broken into small pieces. "
5. Increase the speed to medium-low and blend until the butter is smooth with no lumps but is still firm and cool to the touch.
"6. Both the roll-in and the dough should be at 65°F. Roll out the butter between two pieces of lightly floured parchment paper until the roll-in is two thirds the size of the paper. Roll the dough out to the size of a sheet pan and place the roll-in on the dough so that two thirds of the dough is coverd. Lock the butter into the dough by way of a 3-fold. The dough will have 5 layers: 3 of dough, 2 of butter. Seal the ends and sides."
"7. Turn 90 degrees and roll out immediately to a rectangle twice the size of a sheet pan. Brush off extra flour. Give the dough another 3-fold, turn 90 degrees, and roll to fit the sheet pan. Cover and place in the refrigerator to rest for 20 to 30 minutes."
8. Repeat Step 6 two times. Mark the dough with 3 indentations to indicate the number of 3-folds that have been completed. Wrap in plastic and refrigerate overnight.
"9. The next day, roll out the dough and cut to fit the width of a croissant cutter."
"10. Roll up each croissant, starting at the wide end of the triangle. Place the croissants on a parchment-lined sheet pan, making sure the tip of the triangle is tucked on the underside of the rolled croissant. Curl the ends of the croissant round to the front, forming a C shape. Brush lightly and evenly with egg wash. Proof in a proof box or in a warm area until doubled in size, about 20 to 25 minutes. "
"11. Brush with egg wash again before baking, if desired and bake in a 380°F oven until medium golden brown, about 28 minutes."
12. Let cool on the pans. Serve the same day.
NOTE: Dough has to be made 1 day in advance and allowed to rest overnight in the refrigerator.
"The dough can be frozen for up to 3 weeks. Beyond that, the yeast loses its potency. Take frozen dough out of the freezer and place in the refrigerator to thaw 1 day before using." &&&
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Croissants "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
****** DOUGH 3 1/4 lb "milk, at 68° to 76°F "5 oz compressed yeast 5 1/4 lb bread flour 4 1/2 oz sugar 8 oz "butter, softened "1 1/2 oz salt ****** ROLL-IN 3 lb butter 4 oz bread flour as req egg and milk wash
YIELD: 9 dozen croissants
"1. To make the dough, combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved."
"2. Add the flour, sugar, butter, and salt and, using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes. "
"3. Turn the dough out onto a floured work surface and pat it into a rectangle. Let the dough rest, covered, while preparing the roll-in."
"4. To make the roll-in, combine the butter and flour in an electric mixer using the paddle attachment and pulsing on the lowest speed until the butter is broken into small pieces. "
5. Increase the speed to medium-low and blend until the butter is smooth with no lumps but is still firm and cool to the touch.
"6. Both the roll-in and the dough should be at 65°F. Roll out the butter between two pieces of lightly floured parchment paper until the roll-in is two thirds the size of the paper. Roll the dough out to the size of a sheet pan and place the roll-in on the dough so that two thirds of the dough is coverd. Lock the butter into the dough by way of a 3-fold. The dough will have 5 layers: 3 of dough, 2 of butter. Seal the ends and sides."
"7. Turn 90 degrees and roll out immediately to a rectangle twice the size of a sheet pan. Brush off extra flour. Give the dough another 3-fold, turn 90 degrees, and roll to fit the sheet pan. Cover and place in the refrigerator to rest for 20 to 30 minutes."
8. Repeat Step 6 two times. Mark the dough with 3 indentations to indicate the number of 3-folds that have been completed. Wrap in plastic and refrigerate overnight.
"9. The next day, roll out the dough and cut to fit the width of a croissant cutter."
"10. Roll up each croissant, starting at the wide end of the triangle. Place the croissants on a parchment-lined sheet pan, making sure the tip of the triangle is tucked on the underside of the rolled croissant. Curl the ends of the croissant round to the front, forming a C shape. Brush lightly and evenly with egg wash. Proof in a proof box or in a warm area until doubled in size, about 20 to 25 minutes. "
"11. Brush with egg wash again before baking, if desired and bake in a 380°F oven until medium golden brown, about 28 minutes."
12. Let cool on the pans. Serve the same day.
NOTE: Dough has to be made 1 day in advance and allowed to rest overnight in the refrigerator.
"The dough can be frozen for up to 3 weeks. Beyond that, the yeast loses its potency. Take frozen dough out of the freezer and place in the refrigerator to thaw 1 day before using."&&&
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CUP CAKES CHOCOLATE DESSERT DESSERT1

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CUSTAR FOR BREAD PUDDING DESSERT 12
12 qt Milk homo 1 gal item# 0101200047 126 oz Egg whole liquid item#010300014 27 oz Egg yolks 126 oz Sugar fine granulated item#0102390045
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DANISH DOUGH "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 4
2 lb "milk, at 68° to 76°F "8 oz compressed yeast 10 oz sugar 1 1/2 oz salt 8 oz butter 1 lb egg yolks 1 1/2 lb pastry flour 3 lb bread flour 4-Jan oz ground cardamon 3 lb butter as req egg and milk wash
YIELD: 11 1/4 pounds
1. Combine the milk and the yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the remaining ingredients, except the butter and egg wash, and, using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place dough on a lightly floured sheet pan, cover, and refrigerate for 30 minutes."
"4. Both the butter and the dough should be at 65°F as you work. If the dough becomes warm, stop work on the dough and chill before continuing to fold and roll it. Roll out the butter between two pieces of parchment paper that have been lightly dusted with bread flour until the butter is two thirds the size of the paper. Roll out the dough to the size of a sheet pan. The dough should be 1/2 inch thick. Place the rolled butter on two thirds of the dough, fold in thirds to layer in the butter, and seal."
"5. Turn the dough 90 degrees and roll out to give the first 3-fold. Refrigerate for 30 minutes to chill the dough if necessary, then return the dough to a lightly floured work surface, turning it so that the long edge of the dough is parallel to the edge of the work surface. Roll to about 1/2 in thick and fold in thirds for the second 3-fold. Chill the dough if necessary, and repeat turning, rolling, and folding the dough once more, for a total of three 3-folds. The dough may be wrapped and chilled now for later use, or it may be rolled out and shaped into individual Danish." &&&
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Danish dough "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
2 lb "milk, at 68° to 76°F "8 oz compressed yeast 10 oz sugar 1 1/2 oz salt 8 oz butter 1 lb egg yolks 1 1/2 lb pastry flour 3 lb bread flour 4-Jan oz ground cardamon 3 lb butter as req egg and milk wash
YIELD: 11 1/4 pounds
1. Combine the milk and the yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the remaining ingredients, except the butter and egg wash, and, using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place dough on a lightly floured sheet pan, cover, and refrigerate for 30 minutes."
"4. Both the butter and the dough should be at 65°F as you work. If the dough becomes warm, stop work on the dough and chill before continuing to fold and roll it. Roll out the butter between two pieces of parchment paper that have been lightly dusted with bread flour until the butter is two thirds the size of the paper. Roll out the dough to the size of a sheet pan. The dough should be 1/2 inch thick. Place the rolled butter on two thirds of the dough, fold in thirds to layer in the butter, and seal."
"5. Turn the dough 90 degrees and roll out to give the first 3-fold. Refrigerate for 30 minutes to chill the dough if necessary, then return the dough to a lightly floured work surface, turning it so that the long edge of the dough is parallel to the edge of the work surface. Roll to about 1/2 in thick and fold in thirds for the second 3-fold. Chill the dough if necessary, and repeat turning, rolling, and folding the dough once more, for a total of three 3-folds. The dough may be wrapped and chilled now for later use, or it may be rolled out and shaped into individual Danish." &&&
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DATE NUT BREAD "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
2 1/2 lb all-purpose flour 2-Jan tsp ground cardamom 2-Jan tsp ground cinnamon 1 oz baking powder 3-Jan oz baking soda 2-Jan oz salt 9 oz butter 1 1/4 lb light brown sugar 9 oz eggs 36 fl oz water 1 lb chopped toasted pecans 2 1/4 lb chopped dates
YIELD: 5 loaves
"1. Sift together the flour, cardamom, cinnamon, baking powder, baking soda, and salt."
"2. Cream together the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and smooth."
"3. Add the eggs slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition."
"4. Add the water, alternating with the sifted dry ingredients, in 3 additions, scraping down the sides of the bowl as necessary. Blend in the chopped nuts and dates."
"5. Grease 5 loaf pans. Scale 1 lb 14 oz of the batter into each pan. Bake in a 350°F oven until a skewer inserted in the center of each loaf comes out clean, 1 to 1 1/2 hours."
"6. Let cool in the pan and serve, or wrap tightly and store at room temperature for 2 days or freeze for up to 1 month." &&&
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Date nut bread "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
2 1/2 lb all-purpose flour 2-Jan tsp ground cardamom 2-Jan tsp ground cinnamon 1 oz baking powder 3-Jan oz baking soda 2-Jan oz salt 9 oz butter 1 1/4 lb light brown sugar 9 oz eggs 36 fl oz water 1 lb chopped toasted pecans 2 1/4 lb chopped dates
YIELD: 5 loaves
"1. Sift together the flour, cardamom, cinnamon, baking powder, baking soda, and salt."
"2. Cream together the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and smooth."
"3. Add the eggs slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition."
"4. Add the water, alternating with the sifted dry ingredients, in 3 additions, scraping down the sides of the bowl as necessary. Blend in the chopped nuts and dates."
"5. Grease 5 loaf pans. Scale 1 lb 14 oz of the batter into each pan. Bake in a 350°F oven until a skewer inserted in the center of each loaf comes out clean, 1 to 1 1/2 hours."
"6. Let cool in the pan and serve, or wrap tightly and store at room temperature for 2 days or freeze for up to 1 month." &&&
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DESSERT CRÊPES "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 25
8 oz eggs 1 pt heavy cream 8 oz milk 2-Jan oz oil 8 oz all-purpose flour 2 oz convectioners' sugar as req salt as req vanilla extract as req rum (optional)
YIELD: 20 to 30 crêpes
"1. Combine the eggs, cream, milk, and oil and beat just until blended."
"2. Sift together the flour, sugar, and salt and place in a mixing bowl."
"3. Add the wet ingredients and mix until smooth, scraping down the bowl as necessary."
"4. Add the vanilla and rum, if using, to taste. Stir just until the ingredients are blended into a relatively smooth batter. (The batter may be prepared in advance to this point and held under refrigeration up to 12 hours. Strain the batter if necessary before preparing crêpes.)"
"5. Add a small amount of batter to a preheated buttered crêpe pan, swirling the pan to coat the bottom with batter."
"6. Cook over medium heat. When set, turn over and finish on the other side. The crêpes may be cooled, then stacked between parchment paper and wrapped for refrigerated or frozen storage. Thaw frozen crêpes before filling and folding. "
"7. Fill as desired, roll or fold, or use in other desserts." &&&
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Dessert crêpes "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 25
8 oz eggs 1 pt heavy cream 8 oz milk 2-Jan oz oil 8 oz all-purpose flour 2 oz convectioners' sugar as req salt as req vanilla extract as req rum (optional)
YIELD: 20 to 30 crêpes
"1. Combine the eggs, cream, milk, and oil and beat just until blended."
"2. Sift together the flour, sugar, and salt and place in a mixing bowl."
"3. Add the wet ingredients and mix until smooth, scraping down the bowl as necessary."
"4. Add the vanilla and rum, if using, to taste. Stir just until the ingredients are blended into a relatively smooth batter. (The batter may be prepared in advance to this point and held under refrigeration up to 12 hours. Strain the batter if necessary before preparing crêpes.)"
"5. Add a small amount of batter to a preheated buttered crêpe pan, swirling the pan to coat the bottom with batter."
"6. Cook over medium heat. When set, turn over and finish on the other side. The crêpes may be cooled, then stacked between parchment paper and wrapped for refrigerated or frozen storage. Thaw frozen crêpes before filling and folding. "
"7. Fill as desired, roll or fold, or use in other desserts." &&&
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DEVIL'S FUDGE CAKE "CAKES PRO-CHEF,-7TH-ED" 0
2 lb all-purpose or cake flour 8 oz cocoa 3 1/2 lb sugar 1 1/2 oz salt 1 1/2 oz baking powder 2-Jan oz baking soda 8-Jan oz ground cinnamon 1 lb emulsified shortening 44 fl oz skim milk 1 1/2 lb eggs
YIELD: six 9-inch cakes
"1. Combine the flour, cocoa, sugar, salt, baking powder, baking soda, cinnamon, shortening, and 20 fl oz of the milk in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed for 4 minutes."
2. Combine the eggs and the remaining milk.
"3. Add the egg mixture to the flour mixture in 3 batches, mixing on medium speed for 2 minutes after each addition."
4. Grease six 9-in cake pans and line the bottom of each pan with parchment. Scale 1 3/4 lb of batter into each pan.
"5. Bake in a 350°F oven until the cake is firm to the touch and begins to pull away from the sides of the pan, about 25 minutes." &&&
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Devil's fudge cake "CAKES PRO-CHEF,-7TH-ED" 0
2 lb all-purpose or cake flour 8 oz cocoa 3 1/2 lb sugar 1 1/2 oz salt 1 1/2 oz baking powder 2-Jan oz baking soda 8-Jan oz ground cinnamon 1 lb emulsified shortening 44 fl oz skim milk 1 1/2 lb eggs
YIELD: six 9-inch cakes
"1. Combine the flour, cocoa, sugar, salt, baking powder, baking soda, cinnamon, shortening, and 20 fl oz of the milk in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed for 4 minutes."
2. Combine the eggs and the remaining milk.
"3. Add the egg mixture to the flour mixture in 3 batches, mixing on medium speed for 2 minutes after each addition."
4. Grease six 9-in cake pans and line the bottom of each pan with parchment. Scale 1 3/4 lb of batter into each pan.
"5. Bake in a 350°F oven until the cake is firm to the touch and begins to pull away from the sides of the pan, about 25 minutes." &&&
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DIABELLA BISQUIT CAKE DESSERT DESSERT 1
350 g Diabella cake mix 300 g Egg whole liquid item#010300014 40 g Water
"Mix all ingredients, Mix on high for 6-12 minutes. Bake at 375 for sheets or 325 for round" &&&
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DIPLOMAT CREAM "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 0
4-Jan oz gelatin 2 oz brandy 1 lb "pastry cream, cooled "1 lb "heavy cream, soft whipped "
YIELD: 2 quarts or enough for twenty-four 2-inch eclairs or twenty-four 2-inch napoleons
"1. Place the gelatin in a small stainless-steel bowl and add the brandy. Let stand until the gelatin has fully bloomed, about 15 minutes."
2. Melt the bloomed gelatin slowly over a hot-water bath to 105° to 110°F.
3. Quickly whisk the melted gelatin into the pastry cream.
4. Immediately fold in the whipped cream. Use immediately. &&&
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Diplomat cream "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 0
4-Jan oz gelatin 2 oz brandy 1 lb "pastry cream, cooled "1 lb "heavy cream, soft whipped "
YIELD: 2 quarts or enough for twenty-four 2-inch eclairs or twenty-four 2-inch napoleons
"1. Place the gelatin in a small stainless-steel bowl and add the brandy. Let stand until the gelatin has fully bloomed, about 15 minutes."
2. Melt the bloomed gelatin slowly over a hot-water bath to 105° to 110°F.
3. Quickly whisk the melted gelatin into the pastry cream.
4. Immediately fold in the whipped cream. Use immediately.&&&
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DOLCE DE LECHE DESSERT DESSERT0
SOURCE ALEXANDRA SKILLMAN 8 1/2 lb Milk 3 1/3 lb Sugar 1 tbsp Baking Soda
Bring milk and sugar to boil stirring constantly. Reduce heat to medium and cook it for one hour stirring often. Add the baking soda and cook for 30 minutes stirring constantly. &&&
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DOLCE DE LECHE CHEESECAKE DESSERT DESSERT 1
6 oz Constant Grind cheesecake mix 1 oz Graham Cracker Crust mix 1 oz dolce de leche 1 oz Whipped Cream
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DONUT CAKE CINNAMON DESSERT DESSERT 1
1 each Donut Cake Plain Richs 84-2oz/cs Item#010720017 16-Jan oz Sugar Fine Granulated Item#0102390045 16-Jan oz Cinnamon Ground Item#0102600074
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DONUT CAKE POWDER SUGAR DESSERT DESSERT 1
1 each Donut Cake Plain Richs 84-2oz/cs Item#010720017 16-Jan oz Sugar Sucraneige Item#0102390038
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DONUT CHOCOLATE FONDANT DESSERT DESSERT 1
1 each Donut Cake Plain Richs 84-2oz/cs Item#010720017 16-Jan oz Fondant Patisser Item#0102060030 16-Jan oz Coco Powder Item#0108050032
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DRIED CHERRY SCONES "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 15
1 7/8 lb all-purpose or cake flour 1 1/2 oz baking powder 1 oz sugar 2-Jan oz salt 10 oz butter 6 oz dried cherries 6 fl oz buttermilk 6 fl oz milk 2 ea eggs
YIELD: 15 scones
"1. Sift together the flour, baking powder, sugar, and salt."
2. Gently rub the butter into the dry ingredients using your fingertips.
3. Add the dried cherries and toss together with the mixture.
"4. Mix together the buttermilk, milk, and eggs. Add the buttermilk mixture to the dough and fully combine."
"5. Place the dough on a lightly floured work surface and roll out 3/4 in thick. Using a biscuit cutter, cut into 15 rounds. Place on a parchment-lined sheet pan."
6. Bake in a 400°F oven until golden brown.
7. Remove the scones from the pan and let cool on a wire rack before serving.
NOTE: "Replace the dried cherries with other dried fruits, such as dried apricot, currants or cranberries. "
"Add 1 tbsp citrus zest (lemon, orange, or lime)." &&&
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Dried cherry scones "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 15
1 7/8 lb all-purpose or cake flour 1 1/2 oz baking powder 1 oz sugar 2-Jan oz salt 10 oz butter 6 oz dried cherries 6 fl oz buttermilk 6 fl oz milk 2 ea eggs
YIELD: 15 scones
"1. Sift together the flour, baking powder, sugar, and salt."
2. Gently rub the butter into the dry ingredients using your fingertips.
3. Add the dried cherries and toss together with the mixture.
"4. Mix together the buttermilk, milk, and eggs. Add the buttermilk mixture to the dough and fully combine."
"5. Place the dough on a lightly floured work surface and roll out 3/4 in thick. Using a biscuit cutter, cut into 15 rounds. Place on a parchment-lined sheet pan."
6. Bake in a 400°F oven until golden brown.
7. Remove the scones from the pan and let cool on a wire rack before serving.
NOTE: "Replace the dried cherries with other dried fruits, such as dried apricot, currants or cranberries. "
"Add 1 tbsp citrus zest (lemon, orange, or lime)."&&&
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EAGLE CHOCOLATE PLAQUE GAYLORD SHOWPIECE1
SOURCE JOHN GILBERT WHITE CHOCOLATE COCOA POWDER CARVING TOOL STENCIL WATER TOWEL INK PEN CHOCOLATE FLOWER
LAY DESIRED STENCIL ON CHOCOLATE AND TRACE. REMOVE STENCIL AND CARVE WITH SPECIAL TOOL. MIX A THICK PASTE OF COCOA AND COLD WATER. SPREAD OVER PLAQUE AND WIP OFF EXCESS WITH TOWEL. &&&
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EGG NOG CHEESECAKE DESSERT DESSERT 442
SOURCE GILBERT 16 3/16 lb Cream cheese item #0101400056 4 7/8 lb Sugar fine granulated item#0102390045 3 1/4 lb Egg whole liquid item#010300014 1 1/3 lb Egg yolks 1 lb Eggnog 3-Jan oz Salt kosher item#0102330013 8 oz Rum meyers item#0202350044 2 tsp Cinnamon ground item#0102600074 6 tsp Nutmeg
"Place cheese, and sugar in bowl and mix on med speed using the paddle attachment. Cream well and scrape. add yolks and eggs in four stages, scaping well between additions,(including top of bowl and all facets of the paddle)" "Add egg nog, rum, salt and spicesand finish mixing."
Constant grind: prepare rings with crust. Add 7oz batter &&&
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EGG YOLK-AND-HEAVY CREAM WASH "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
8 oz egg yolks 4 fl oz heavy cream
YIELD: 1 pint
1. Combine the egg yolks and heavy cream in a bowl and whisk together until fully combined.
2. Use as indicated in the recipe. Washes should be applied in a light even coat. Be sure to brush away any pools of accumulated liquid.
NOTE: "Egg washes are an important component in many baked goods; they have a considerable effect on the finished appearance and may also effect the flavor, mouth feel, and texture. An egg wash may include whole eggs, only yolks, or only whites. The whites may be blended with water, milk, or cream." &&&
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Egg yolk-and-heavy cream wash "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
8 oz egg yolks 4 fl oz heavy cream
YIELD: 1 pint
1. Combine the egg yolks and heavy cream in a bowl and whisk together until fully combined.
2. Use as indicated in the recipe. Washes should be applied in a light even coat. Be sure to brush away any pools of accumulated liquid.
NOTE: "Egg washes are an important component in many baked goods; they have a considerable effect on the finished appearance and may also effect the flavor, mouth feel, and texture. An egg wash may include whole eggs, only yolks, or only whites. The whites may be blended with water, milk, or cream."&&&
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EGG-AND-HEAVY CREAM WASH "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED"0
8 oz eggs 4 fl oz heavy cream
YIELD: 1 pint
1. Combine the eggs and heavy cream in a bowl and whisk together until fully combined.
2. Use as indicated in the recipe. Washes should be applied in a light even coat. Be sure to brush away any pools of accumulated liquid.
NOTE: "Egg washes are an important component in many baked goods; they have a considerable effect on the finished appearance and may also effect the flavor, mouth feel, and texture. An egg wash may include whole eggs, only yolks, or only whites. The whites may be blended with water, milk, or cream." &&&
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Egg-and-heavy cream wash "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
8 oz eggs 4 fl oz heavy cream
YIELD: 1 pint
1. Combine the eggs and heavy cream in a bowl and whisk together until fully combined.
2. Use as indicated in the recipe. Washes should be applied in a light even coat. Be sure to brush away any pools of accumulated liquid.
NOTE: "Egg washes are an important component in many baked goods; they have a considerable effect on the finished appearance and may also effect the flavor, mouth feel, and texture. An egg wash may include whole eggs, only yolks, or only whites. The whites may be blended with water, milk, or cream." &&&
ProChef--------------------------------------------------------------------------
EGG-AND-MILK WASH "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
8 oz eggs 4 fl oz milk
YIELD: 1 pint
1. Combine the eggs and milk in a bowl and whisk together until fully combined.
2. Use as indicated in the recipe. Washes should be applied in a light even coat. Be sure to brush away any pools of accumulated liquid.
NOTE: "Egg washes are an important component in many baked goods; they have a considerable effect on the finished appearance and may also effect the flavor, mouth feel, and texture. An egg wash may include whole eggs, only yolks, or only whites. The whites may be blended with water, milk, or cream." &&&
ProChef--------------------------------------------------------------------------
Egg-and-milk wash "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
8 oz eggs 4 fl oz milk
YIELD: 1 pint
1. Combine the eggs and milk in a bowl and whisk together until fully combined.
2. Use as indicated in the recipe. Washes should be applied in a light even coat. Be sure to brush away any pools of accumulated liquid.
NOTE: "Egg washes are an important component in many baked goods; they have a considerable effect on the finished appearance and may also effect the flavor, mouth feel, and texture. An egg wash may include whole eggs, only yolks, or only whites. The whites may be blended with water, milk, or cream." &&&
ProChef--------------------------------------------------------------------------
EGG-AND-WATER WASH "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
8 oz eggs 4 fl oz water
YIELD: 1 pint
1. Combine the eggs and water in a bowl and whisk together until fully combined.
2. Use as indicated in the recipe. Washes should be applied in a light even coat. Be sure to brush away any pools of accumulated liquid.
NOTE: "Egg washes are an important component in many baked goods; they have a considerable effect on the finished appearance and may also effect the flavor, mouth feel, and texture. An egg wash may include whole eggs, only yolks, or only whites. The whites may be blended with water, milk, or cream." &&&
ProChef--------------------------------------------------------------------------
Egg-and-water wash "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
8 oz eggs 4 fl oz water
YIELD: 1 pint
1. Combine the eggs and water in a bowl and whisk together until fully combined.
2. Use as indicated in the recipe. Washes should be applied in a light even coat. Be sure to brush away any pools of accumulated liquid.
NOTE: "Egg washes are an important component in many baked goods; they have a considerable effect on the finished appearance and may also effect the flavor, mouth feel, and texture. An egg wash may include whole eggs, only yolks, or only whites. The whites may be blended with water, milk, or cream." &&&
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FLORENTINES "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
7 oz butter 4 oz sugar 5 oz honey 5 oz milk 4 oz slivered almonds 4 oz sliced almonds 8 oz small diced candied fruit 19 ea "whole glazed cherries, halved " as req tempered chocolate
YIELD: thirty-seven 1-ounce cookies
"1. Combine the butter, sugar, honey, and milk in a saucepan and cook to 245°F. "
2. Add the almonds and candied fruit and fully combine.
"3. Using a small round scoop, about 3-in in diameter, portion into bun pans. Place a glazed cherry half in the center of each."
"4. Bake in a 360°F oven until light golden brown, 12 to 15 minutes."
5. Let cool completely.
6. Spread some of the tempered chocolate on the bottom of each cookie and mark with a cake comb in a wave pattern.
7. Cookies may be stored in an airtight container for up to two weeks.
NOTE: "If baked on a flat sheet pan, push the mixture back in shape with a 3-in ring halfway through baking."&&&
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Florentines "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
7 oz butter 4 oz sugar 5 oz honey 5 oz milk 4 oz slivered almonds 4 oz sliced almonds 8 oz small diced candied fruit 19 ea "whole glazed cherries, halved " as req tempered chocolate
YIELD: thirty-seven 1-ounce cookies
"1. Combine the butter, sugar, honey, and milk in a saucepan and cook to 245°F. "
2. Add the almonds and candied fruit and fully combine.
"3. Using a small round scoop, about 3-in in diameter, portion into bun pans. Place a glazed cherry half in the center of each."
"4. Bake in a 360°F oven until light golden brown, 12 to 15 minutes."
5. Let cool completely.
6. Spread some of the tempered chocolate on the bottom of each cookie and mark with a cake comb in a wave pattern.
7. Cookies may be stored in an airtight container for up to two weeks.
NOTE: "If baked on a flat sheet pan, push the mixture back in shape with a 3-in ring halfway through baking." &&&
ProChef--------------------------------------------------------------------------
FLOULESS CHOCOLATE CAKE DESSERT DESSERT 4
SOURCE CHEF MIKE HUNT 13 lb Sugar Fine Granulated Item#0102390045 11 lb Unsalted Butter Item #0101100014 13 lb Egg Whole Liquid Item#010300014 11 lb Choc Callebaut Item#0108050011
melt sugar and butter. Add chocolate and mix until chocolate is melted. add eggs. scale 12lbs on flat prepared sheetpan. bake at 200f in rack oven until done 1.5 to 2hrs &&&
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Flounder mousseline "SOUFFLES-AND-MOUSSE PRO-CHEF,-7TH-ED" 10
2 lb ground or diced flounder as req salt as req pepper 2 ea egg whites 1 pt heavy cream as req Fish Stock (see recipe) for testing quenelles
YIELD: 10 portions
1. Cut the flounder into strips or cubes and season with salt and pepper; chill to below 40°F. Grind the flounder in a food processor or though the fine plate of a meat grinder into a bowl set over an ice bath.
2. Mix the flounder in a food processor until almost a smooth paste. Add the egg whites and mix well.
3. Add the heavy cream 1 to 2 fl oz at a time until the desired consistency is reached (run the food processor until cream is just incorporated and scrape down the sides of the bowl to blend evenly) or gradually add the cream by hand over an ice bath.
4. Push the forcemeat though a drum sieve.
"5. Make a taste and poach it in the stock to taste test the mixture. Adjust for flavor and consistency if necessary. (The forcemeat is ready to use now in other applications, if desired.)" &&&
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FLOURLESS FOR ANNSTORK DESSERT DESSERT 1
SOURCE FULL SHEET 2 1/16 lb Unsalted butter item #0101100014 2 7/16 lb Sugar fine granulated item#0102390045 2 7/16 lb Egg whole liquid item#010300014 2 1/16 lb Choc callebaut item#0108050011
mELT BUTTER ADD SUGAR AND STIR UNTIL DISSOLVED. ADD CHOCOLATE AND STIR UNTIL MELTED. ADD EGGS AND MIX WELL. POUR BATTER ON GRAHMCRACKER DOUGH LINED SHEETPAN. BAKE IN 200F OVEN 1-2HOURS SCALE 9LBS PER SHEET &&&
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FLOURLESS FOR GAYLORD GAYLORD PEANUTBUTTER-BAR 1
SOURCE FULL SHEET 2 1/16 lb Unsalted butter item #0101100014 2 7/16 lb Sugar fine granulated item#0102390045 2 7/16 lb Egg whole liquid item#010300014 2 1/16 lb Choc callebaut item#0108050011
mELT BUTTER ADD SUGAR AND STIR UNTIL DISSOLVED. ADD CHOCOLATE AND STIR UNTIL MELTED. ADD EGGS AND MIX WELL. POUR BATTER ON GRAHMCRACKER DOUGH LINED SHEETPAN. BAKE IN 200F OVEN 1-2HOURS SCALE 9LBS PER SHEET &&&
ProChef--------------------------------------------------------------------------
FOCACCIA "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
1 recipe Basic Lean Dough (see recipe) as req "olive oil, for brushing loaves " as req "toppings (minced fresh herbs, sautéed onions, " "sliced tomatoes, etc.) "
YIELD: twelve 10-ounce loaves
1. Scale the prepared and properly proofed dough into 10-oz pieces. Round off each piece and let rest about 30 minutes before shaping.
"2. To shape the focaccia, flatten and stretch each ball of dough into a rectangle or a disk and place on a sheet pan sprinkled with cornmeal or brushed with oil. Let the loaves rise until doubled, about 30 to 40 minutes. Just before baking, dimple the focaccia with your fingertips. Brush generously with oil and scatter the desired topping over each focaccia."
"3. Bake at 450°F until deep in color, about 30 minutes."
NOTE: "Focaccia can be baked in a round or square pan as desired. Liberally brush the pan with olive oil before placing the focaccia in it to develop a richly flavored, crisp bottom crust." &&&
ProChef--------------------------------------------------------------------------
Focaccia "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
1 recipe Basic Lean Dough (see recipe) as req "olive oil, for brushing loaves " as req "toppings (minced fresh herbs, sautéed onions, " "sliced tomatoes, etc.) "
YIELD: twelve 10-ounce loaves
1. Scale the prepared and properly proofed dough into 10-oz pieces. Round off each piece and let rest about 30 minutes before shaping.
"2. To shape the focaccia, flatten and stretch each ball of dough into a rectangle or a disk and place on a sheet pan sprinkled with cornmeal or brushed with oil. Let the loaves rise until doubled, about 30 to 40 minutes. Just before baking, dimple the focaccia with your fingertips. Brush generously with oil and scatter the desired topping over each focaccia."
"3. Bake at 450°F until deep in color, about 30 minutes."
NOTE: "Focaccia can be baked in a round or square pan as desired. Liberally brush the pan with olive oil before placing the focaccia in it to develop a richly flavored, crisp bottom crust."&&&
ProChef--------------------------------------------------------------------------
FRANGIPAN SHEETS FOR OPERA GAYLORD PETITEFOUR 2
8-Mar lb Almond flour item#102390023 8-Mar lb Sugar fine granulated item#0102390045 13/16 lb Sugar powdered item#0102390008 13/16 lb Unsalted butter item #0101100014 1 1/8 lb Egg whole liquid item#010300014 16-Sep lb Flour cake item#0102390025
"cream almond, sugars, and butter until smooth. add eggs in stages. sift flour and fold in. 350f" 6-8 minutes &&&
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FRENCH BUTTERCREAM "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
16 ea egg yolks 8 ea whole eggs 2 1/4 lb sugar 8 oz water 3 lb "butter, diced, at room temperature "
YIELD: 1 3/4 pounds
"1. Combine the egg yolks, eggs, sugar, and water in the bowl of an electric mixer. Whisking constantly, warm over a hot-water bath to 145°F."
"2. Put the bowl on the mixer and, using the whip attachment, beat on high speed to stiff peaks."
"3. With the mixer on low speed, add the butter a few pieces at a time, until the cream is smooth and spreadable."
"4. The buttercream is ready to use at this point. It may also be stored, wrapped tightly, under refrigeration for up to 7 days, or frozen for up to 3 months." &&&
ProChef--------------------------------------------------------------------------
French buttercream "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
16 ea egg yolks 8 ea whole eggs 2 1/4 lb sugar 8 oz water 3 lb "butter, diced, at room temperature "
YIELD: 1 3/4 pounds
"1. Combine the egg yolks, eggs, sugar, and water in the bowl of an electric mixer. Whisking constantly, warm over a hot-water bath to 145°F."
"2. Put the bowl on the mixer and, using the whip attachment, beat on high speed to stiff peaks."
"3. With the mixer on low speed, add the butter a few pieces at a time, until the cream is smooth and spreadable."
"4. The buttercream is ready to use at this point. It may also be stored, wrapped tightly, under refrigeration for up to 7 days, or frozen for up to 3 months."&&&
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fruit compote for banana brulle GAYLORD BANANA-CREME-BRULEE1
1 oz Unsalted butter 2 oz Brown sugar 4 oz fruit Rum
cook butter with brown sugar add fruit then rum (foster style) &&&
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FRUIT COULIS "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
1 lb "sugar, or as needed "1 lb "fresh fruit (berries, peaches, mango, etc.) "4 fl oz lemon juice as req cornstarch slurry (optional)
YIELD: 1 quart
"1. Slowly add the sugar to the fruit, tasting for sweetness and adjusting according to the sweetness of the fruit. Bring the mixture to a boil, purée, if desired, and strain."
2. Reduce the mixture over heat to the desired consistency and add the lemon juice.
"3. Thicken with cornstarch (1 oz per qt), if desired."
"4. The sauce is ready to serve at this point, or it may be stored, wrapped tightly, under refrigeration for up to 1 week." &&&
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Fruit coulis "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
1 lb "sugar, or as needed "1 lb "fresh fruit (berries, peaches, mango, etc.) "4 fl oz lemon juice as req cornstarch slurry (optional)
YIELD: 1 quart
"1. Slowly add the sugar to the fruit, tasting for sweetness and adjusting according to the sweetness of the fruit. Bring the mixture to a boil, purée, if desired, and strain."
2. Reduce the mixture over heat to the desired consistency and add the lemon juice.
"3. Thicken with cornstarch (1 oz per qt), if desired."
"4. The sauce is ready to serve at this point, or it may be stored, wrapped tightly, under refrigeration for up to 1 week." &&&
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FRUIT FRITTERS "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 10
2 ea eggs 1 oz sugar 6 fl oz white wine 6 fl oz apple juice pinch salt 2-Jan tsp grated lemon zest 2-Jan tsp grated orange zest 12 oz sifted all-purpose flour 4 lb "fruit, prepared " as req "oil, for frying "20 fl oz fruit coulis 6 fl oz whipped cream (optional)
YIELD: 10 portions
1. Combine the eggs and sugar in the bowl of an electric mixer and beat lightly using the whisk attachment on medium speed.
"2. Add the wine, apple juice, salt, and lemon and orange zest and combine."
3. Add the flour and blend until smooth.
4. Dip the fruit in the batter and deep fry at 350°F until golden brown. Drain on absorbent paper.
"5. Serve with fruit sauce and whipped cream, if desired." &&&
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Fruit fritters "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 10
2 ea eggs 1 oz sugar 6 fl oz white wine 6 fl oz apple juice pinch salt 2-Jan tsp grated lemon zest 2-Jan tsp grated orange zest 12 oz sifted all-purpose flour 4 lb "fruit, prepared " as req "oil, for frying "20 fl oz fruit coulis 6 fl oz whipped cream (optional)
YIELD: 10 portions
1. Combine the eggs and sugar in the bowl of an electric mixer and beat lightly using the whisk attachment on medium speed.
"2. Add the wine, apple juice, salt, and lemon and orange zest and combine."
3. Add the flour and blend until smooth.
4. Dip the fruit in the batter and deep fry at 350°F until golden brown. Drain on absorbent paper.
"5. Serve with fruit sauce and whipped cream, if desired." &&&
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FUDGE BROWNIES "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
1 1/2 lb bittersweet chocolate 2 1/4 lb butter 1 7/8 lb eggs 4 1/2 lb sugar 1 oz vanilla extract 2-Jan oz salt 1 1/2 lb "all-purpose flour, sifted " as req "ganache for glaze, warmed "
YIELD: sixty 2-inch brownies
1. Melt the chocolate and butter together carefully over a warm-water bath and stir to combine.
"2. Combine the eggs, sugar, vanilla, and salt in an electric mixer. Using the whip attachment, beat on high speed until thick and light."
3. Temper the chocolate-butter mixture into the egg mixture.
4. Gently fold in the flour.
5. Pour the batter into a parchment-lined sheet pan and sprinkle the remaining nuts on top.
"6. Bake in a 350°F oven until firm to the touch, 30 minutes."
7. Allow the brownies to cool completely in the pan on a wire rack. Pour warmed ganache over them for a glaze.
8. Slice the brownies into 2-in square portions
9. Brownies may be stored in an airtight container for up to 3 days.&&&
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Fudge brownies "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED"0
1 1/2 lb bittersweet chocolate 2 1/4 lb butter 1 7/8 lb eggs 4 1/2 lb sugar 1 oz vanilla extract 2-Jan oz salt 1 1/2 lb "all-purpose flour, sifted " as req "ganache for glaze, warmed "
YIELD: sixty 2-inch brownies
1. Melt the chocolate and butter together carefully over a warm-water bath and stir to combine.
"2. Combine the eggs, sugar, vanilla, and salt in an electric mixer. Using the whip attachment, beat on high speed until thick and light."
3. Temper the chocolate-butter mixture into the egg mixture.
4. Gently fold in the flour.
5. Pour the batter into a parchment-lined sheet pan and sprinkle the remaining nuts on top.
"6. Bake in a 350°F oven until firm to the touch, 30 minutes."
7. Allow the brownies to cool completely in the pan on a wire rack. Pour warmed ganache over them for a glaze.
8. Slice the brownies into 2-in square portions
9. Brownies may be stored in an airtight container for up to 3 days.&&&
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GANACHE GAYLORD MAYAN-CHOCOLATE-CAKE 61
SOURCE CHEF GILBERT 1 qt Heavy Cream Item#0101200028 2 1/2 lb Choc Callebaut Item#0108050011
Boil cream and pour over chocolate. Let sit for 2 minutes. Mix to smooth with an emersion blender. &&&
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GANACHE (ALA GILBERT) DESSERT DESSERT 244
SOURCE CHEF GILBERT 4 qt Heavy Cream Item#0101200028 10 lb Choc Callebaut Item#0108050011
Boil cream and pour over chocolate. Let sit for 2 minutes. Mix to smooth with an emersion blender. &&&
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GANACHE FOR GLAZING "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
1 1/2 lb bittersweet chocolate 1 lb heavy cream 2 oz corn syrup or glucose
YIELD: 2 pounds 2 1/4 ounces
1. Finely chop the chocolate and place in a stainless-steel bowl. 2. Heat the cream and corn syrup or glucose to a boil and pour over the chocolate.
3. Gently stir the mixture until all the chocolate has melted and the mixture is completely smooth. &&&
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Ganache for glazing "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
1 1/2 lb bittersweet chocolate 1 lb heavy cream 2 oz corn syrup or glucose
YIELD: 2 pounds 2 1/4 ounces
1. Finely chop the chocolate and place in a stainless-steel bowl. 2. Heat the cream and corn syrup or glucose to a boil and pour over the chocolate.
3. Gently stir the mixture until all the chocolate has melted and the mixture is completely smooth. &&&
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GARLIC-FLAVORED CROUTONS "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 10
10 ea "thin slices French bread, cut on diagonal "5 cloves "garlic, peeled and halved " as req olive oil as req salt as req pepper
YIELD: 10 portions
1. Arrange the bread slices on a baking sheet. Rub each slice with garlic and brush lightly with oil on both sides. Season with salt and pepper.
2. Brown the bread in a broiler; turn and brown on the second side. Reserve until ready to serve. &&&
ProChef--------------------------------------------------------------------------
Garlic-flavored croutons "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 10
10 ea "thin slices French bread, cut on diagonal "5 cloves "garlic, peeled and halved " as req olive oil as req salt as req pepper
YIELD: 10 portions
1. Arrange the bread slices on a baking sheet. Rub each slice with garlic and brush lightly with oil on both sides. Season with salt and pepper.
2. Brown the bread in a broiler; turn and brown on the second side. Reserve until ready to serve. &&&
ProChef--------------------------------------------------------------------------
GELATIN MOLDS DESSERT DESSERT 6
SOURCE CHEF JILBEAR 35 1/3 Ounces Gelatin sheets Ounces ice water 52 7/8 Ounces Water (2nd) 44 1/8 Ounces Sugar Fine Granulated Item#0102390045 10 9/16 Ounces Glucose Item#0108700007
soften gelatin sheets in ice water. Mix water(2nd) with sugar and glucose and bring to a boil. Add dained gelatin. mix and skim. Bring mixture to 104f pour into mold. harden at 41f. &&&
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GERMAN BUTTERCREAM "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
1 lb butter 4 oz confectioners' sugar 1 lb pastry cream
YIELD: 2 1/4 pounds
"1. Cream together the butter and sugar in the bowl of an electric mixer, using the paddle attachment, on medium speed until light and smooth."
"2. Gradually add the pastry cream and blend together, scraping down the sides of the bowl as necessary, until the cream is smooth and spreadable."
"3. The buttercream is ready to use at this point. It may also be stored, wrapped tightly, under refrigeration for up to 7 days, or frozen for up to 3 months." &&&
ProChef--------------------------------------------------------------------------
German buttercream "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
1 lb butter 4 oz confectioners' sugar 1 lb pastry cream
YIELD: 2 1/4 pounds
"1. Cream together the butter and sugar in the bowl of an electric mixer, using the paddle attachment, on medium speed until light and smooth."
"2. Gradually add the pastry cream and blend together, scraping down the sides of the bowl as necessary, until the cream is smooth and spreadable."
"3. The buttercream is ready to use at this point. It may also be stored, wrapped tightly, under refrigeration for up to 7 days, or frozen for up to 3 months." &&&
ProChef--------------------------------------------------------------------------
GERMAN CHOCOLATE CAKE "CAKES PRO-CHEF,-7TH-ED" 0
1 1/2 oz cocoa 5 oz all-purpose or cake flour 1 tsp baking soda 4-Jan tsp salt 4 oz butter 7 oz granulated sugar 4 oz light brown sugar 1 1/2 tsp vanilla extract 2 ea eggs 8 fl oz buttermilk 2 lb German Chocolate Cake Icing (see recipe) 2 oz chocolate shavings
YIELD: one 9-inch cake
"1. Sift together the cocoa, cake flour, baking soda, and salt."
"2. Cream together the butter, sugar, light brown sugar, and vanilla in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and smooth."
"3. Add the eggs slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition."
"4. Add the buttermilk, alternating with the sifted dry ingredients, in 3 additions, scraping down the sides of the bowl as necessary."
5. Grease two 9-in pans and line the bottoms with parchment. Scale half of the batter into each pan.
"6. Bake in a 350°F oven until a skewer inserted near the center of the cake comes out clean, 45 to 55 minutes."
"7. Let cool slightly in the pan. Remove from the pans and let cool completely on a wire rack. The layers are ready to frost and fill, or wrap them in plastic wrap and store under refrigeration for 2 days or store in the freezer for up to 1 month."
8. Place one layer of cake on a cardboard circle and fill with 12 oz icing. Set the second layer on the filled layer. Ice the cake with the remaining icing. Mark the cake into 12 portions. Garnish with shaved chocolate.&&&
ProChef--------------------------------------------------------------------------
German chocolate cake "CAKES PRO-CHEF,-7TH-ED" 0
1 1/2 oz cocoa 5 oz all-purpose or cake flour 1 tsp baking soda 4-Jan tsp salt 4 oz butter 7 oz granulated sugar 4 oz light brown sugar 1 1/2 tsp vanilla extract 2 ea eggs 8 fl oz buttermilk 2 lb German Chocolate Cake Icing (see recipe) 2 oz chocolate shavings
YIELD: one 9-inch cake
"1. Sift together the cocoa, cake flour, baking soda, and salt."
"2. Cream together the butter, sugar, light brown sugar, and vanilla in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and smooth."
"3. Add the eggs slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition."
"4. Add the buttermilk, alternating with the sifted dry ingredients, in 3 additions, scraping down the sides of the bowl as necessary."
5. Grease two 9-in pans and line the bottoms with parchment. Scale half of the batter into each pan.
"6. Bake in a 350°F oven until a skewer inserted near the center of the cake comes out clean, 45 to 55 minutes."
"7. Let cool slightly in the pan. Remove from the pans and let cool completely on a wire rack. The layers are ready to frost and fill, or wrap them in plastic wrap and store under refrigeration for 2 days or store in the freezer for up to 1 month."
8. Place one layer of cake on a cardboard circle and fill with 12 oz icing. Set the second layer on the filled layer. Ice the cake with the remaining icing. Mark the cake into 12 portions. Garnish with shaved chocolate. &&&
ProChef--------------------------------------------------------------------------
GERMAN CHOCOLATE CAKE ICING "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
7 oz sugar 2 oz water 8 oz "unsweetened coconut milk, warm "2 ea eggs 1 tsp vanilla extract 4 oz butter 4 1/2 oz "shredded unsweetened coconut, lightly toasted "4 3/4 oz finely chopped toasted pecans or walnuts
YIELD: 2 pounds
"1. Cook the sugar and water in a heavy-bottomed saucepan over high heat, stirring constantly to a boil, making sure that all the sugar has dissolved. Allow to cook, covered, for 1 minute. Remove the cover, reduce the heat to medium flame, and cook to a rich golden brown. To stop the cooking process, shock the pot in an ice bath for 10 seconds. Add the coconut milk."
2. Whisk the eggs in a small bowl. Add the warm sugar mixture and whisk to blend. Return to the saucepan and gently heat to 180°F. Do not allow the mixture to boil. Remove from the heat and stir in the vanilla extract and butter. Stir in the coconut and nuts. Let cool until the frosting spreadable.
"3. The frosting is ready to use at this point, or may be stored, wrapped tightly, under refrigeration for up to 7 days." &&&
ProChef--------------------------------------------------------------------------
German chocolate cake icing "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
7 oz sugar 2 oz water 8 oz "unsweetened coconut milk, warm "2 ea eggs 1 tsp vanilla extract 4 oz butter 4 1/2 oz "shredded unsweetened coconut, lightly toasted "4 3/4 oz finely chopped toasted pecans or walnuts
YIELD: 2 pounds
"1. Cook the sugar and water in a heavy-bottomed saucepan over high heat, stirring constantly to a boil, making sure that all the sugar has dissolved. Allow to cook, covered, for 1 minute. Remove the cover, reduce the heat to medium flame, and cook to a rich golden brown. To stop the cooking process, shock the pot in an ice bath for 10 seconds. Add the coconut milk."
2. Whisk the eggs in a small bowl. Add the warm sugar mixture and whisk to blend. Return to the saucepan and gently heat to 180°F. Do not allow the mixture to boil. Remove from the heat and stir in the vanilla extract and butter. Stir in the coconut and nuts. Let cool until the frosting spreadable.
"3. The frosting is ready to use at this point, or may be stored, wrapped tightly, under refrigeration for up to 7 days." &&&
ProChef--------------------------------------------------------------------------
GINGERBREAD DESSERT DESSERT 20
3 qt Milk homo 1 gal item# 0101200047 3 oz Baking soda item#010206003 6 oz Ginger spice 3 oz Salt kosher item#0102330013 3 lb Shortening 3 qt Molasses 7 13/16 lb Sugar fine granulated item#0102390045 1 13/16 lb Egg whole liquid item#010300014 22 lb Flour bread item#0102390046
Add all ingredients to the mixing bowl. Cream to light. Add eggs in stages scraping the bowl in between. Add flour and mix until full incorporated &&&
ProChef--------------------------------------------------------------------------
GORGONZOLA CUSTARDS "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 10
6 oz minced onions as req butter 1 1/2 pt half-and-half or heavy cream 6 ea eggs 5 oz crumbled Gorgonzola or other blue-veined cheese as req salt as req pepper
YIELD: 10 portions
1. Sauté the onions in the butter until translucent. Let cool.
"2. Combine the onions, half-and-half or cream, eggs, and Gorgonzola in a mixing bowl. Season to taste with salt and butter. Butter ten 4-fl oz ramekins and divide the mixture among them."
"3. Bake in a bain-marie in a preheated 350°F oven until a knife blade inserted in the center comes out clean. Serve the custards hot or at room temperature, either unmolded or in ramekins." &&&
ProChef--------------------------------------------------------------------------
Gorgonzola custards "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 10
6 oz minced onions as req butter 1 1/2 pt half-and-half or heavy cream 6 ea eggs 5 oz crumbled Gorgonzola or other blue-veined cheese as req salt as req pepper
YIELD: 10 portions
1. Sauté the onions in the butter until translucent. Let cool.
"2. Combine the onions, half-and-half or cream, eggs, and Gorgonzola in a mixing bowl. Season to taste with salt and butter. Butter ten 4-fl oz ramekins and divide the mixture among them."
"3. Bake in a bain-marie in a preheated 350°F oven until a knife blade inserted in the center comes out clean. Serve the custards hot or at room temperature, either unmolded or in ramekins." &&&
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GRAHAM CRACKER CRUST "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 31
1 lb Grahmcracker Item#0102060024 6 oz Sugar Fine Granulated Item#0102390045 9 oz Unsalted Butter Item #0101100014
YIELD: enough to line two 10-inch or three 8-inch cake pans
1. Process the graham crackers and sugar in a food processor fitted with a metal chopping blade until the crackers are finely ground. Add the melted butter and pulse until just incorporated. &&&
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Graham cracker crust "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 1
1 lb graham crackers 6 oz sugar 9 oz "butter, melted "
YIELD: enough to line two 10-inch or three 8-inch cake pans
1. Process the graham crackers and sugar in a food processor fitted with a metal chopping blade until the crackers are finely ground. Add the melted butter and pulse until just incorporated. &&&
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GRAHAM CRACKER DOUGH GAYLORD PEANUTBUTTER-BAR 2
SOURCE CHEF GRAHAM DOE 2 lb Unsalted Butter Item #0101100014 1 lb Sugar Fine Granulated Item#0102390045 1 tbsp Vanilla Extract Item#0102600028 2 1/2 lb cake flour 8 oz Grahmcracker Item#0102060024 8 oz Egg Whole Liquid Item#010300014
"cream butter, sugar and vanilla. add eggs. andd flour and graham cracker." &&&
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GRAHAM CRACKER DOUGH+ DESSERT DESSERT 2
SOURCE CHEF GRAHAM DOE 2 lb Unsalted Butter Item #0101100014 1 lb Sugar Fine Granulated Item#0102390045 1 tbsp Vanilla Extract Item#0102600028 2 1/2 lb cake flour 8 oz Grahmcracker Item#0102060024 8 oz Egg Whole Liquid Item#010300014
"cream butter, sugar and vanilla. add eggs. andd flour and graham cracker." &&&
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GRANOLA BARS W/ DRIED CRANBERRYS DESSERT DESSERT 60
3 1/2 lb Oatmeal Quick Item:0102270042 1 1/2 lb "Cranberry, Dried Item#0102210040 "1 lb Walnut Item#0102450034 2-Jan oz Cinnamon Ground Item#0102600074 3-Jan oz Salt Kosher Item#0102330013 2 5/8 lb Sugar Brownitem#0102390034 3 lb Unsalted Butter Item #0101100014
"Combine oats,, dried cranberries, walnuts, cinnamon and salt,set aside." Melt brown sugar and butter together in steam kettle. When melted stir in dry ingedients. scale 11#2oz into lined sheet pan. Flatten with rolling pin. Bake at 300f for aprox 20-25minutes. cut while hot. 60pcs per sheet. &&&
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GRILLED PIZZA DOUGH YEASTED-BREADS-AND-CAKES YEASTED-BREADS-AND-CAKES 6
4-Mar oz compressed yeast(fresh) 2 cup Water (warm) 1 3/4 lb Flour bread item#0102390046 1 tsp Salt kosher item#0102330013 2 oz Olive oil 4-Mar oz Sugar fine granulated item#0102390045
"Procedure In a stainless steel mixing bowl combine the warm water with the yeast. Let stand for 5 minutes and then mix. Add the flour, olive oil, and salt to the dough. Knead until dough is smooth and elastic, about 10 minutes. Add a little more flour if needed. The dough should be soft and moist. Place the dough in an oiled bowl, cover with a damp cloth and let rise in a warm spot until doubled, about 1 1/4 hour. Punch the dough down and let rise again until doubled, about 45 minutes. Heat the char-grill to a moderate temperature. Divide the dough into desired size. Roll each dough round into a circle. Carefully put a round of dough on to the heated grill. Let cook undisturbed for about 45 seconds. Blisters will begin to form on the surface of the dough. Pick up the edge of the dough and check the color. Do not let get to dark. Turn the dough 90 degrees to form an x on the dough. Continue to grill until the dough is well marked and scorched in some places. Turn the dough over and cook on the second side until nicely colored and thoroughly cooked through. Transfer to a platter and serve as directed" &&&
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GUAVA CREME BRULEE (QUICKSET) DESSERT 42
SOURCE CHEF GILBERT 4 lb heavy cream 22 oz guava puree 4 ea scraped vanilla beans 20 oz pasturized yolks 20 oz granulated sugar 1 oz gelatin leaves
"Procedure: Boil Guava puree,creme and scraped vanilla beans. Whisk together yolks and sugar. Temper with boiled creme mixture. Return to pan and cook until just before boil. Soften gelatin in ice water. Add gelatin to creme mixture. *note mixture should be pink, if not add pink color. Pour into martini glasses." &&&
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GUGELHOPF "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
****** SPONGE 1 1/2 lb bread flour 1 3/4 oz compressed yeast 18 fl oz "milk, at 68° to 76°F " 3 lb bread flour 1 oz salt 2-Jan oz malt syrup 10 oz sugar 10 oz "eggs, room temperature "2 fl oz milk 2 ea vanilla beans 2-Jan oz lemon zest 4-Mar oz orange zest 10 oz "butter, softened "3 1/2 oz candied orange peel 1 lb "raisins, plumped in rum " as req sliced almonds for lining pans as req confectioners' sugar
YIELD: 9 pounds
"1. To make the sponge, put 1 1/2 lb bread flour in the bowl of an electric mixer and make a well in the center. In a separate bowl combine the yeast and warm milk and stir to dissolve the yeast. Pour into the center of the well. Stirring in the well only, incorporate enough flour to form a soft, sticky dough."
2. Cover the sponge with 3 lb bread flour. Cover the bowl with plastic wrap and leave in a warm place until the sponge cracks through the surface of the flour.
"3. Add the salt, malt syrup, sugar, eggs, milk, vanilla beans, lemon and orange zest, and butter to the sponge. Using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes."
"4. Place the dough in a lightly oiled bowl, cover, and let rest in a warm place until doubled, about 45 minutes. Blend the candied orange peel and raisins into the dough by kneading by hand until well incorporated. Scale into nine 1-lb pieces, round up, and let rest for 15 minutes."
5. Prepare the gugelhopf molds by brushing them liberally with butter and lining with sliced almonds. Pour out any almonds that do not cling to the sides of the pan.
"6. Shape each piece into a ball and push a dowl or rolling pin into the center of the dough to create a hole. Place in gugelhopf pans. Proof in a proof box or in a warm area until the dough is almost up to the rim of the pan, about 35 minutes."
"7. Brush the top of each cake with water and bake in a 400°F oven until golden brown, about 45 minutes. Cool slightly and unmold onto wire racks to finish cooling."
8. Dust with confectioners' sugar before slicing and serving. &&&
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Gugelhopf "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
****** SPONGE 1 1/2 lb bread flour 1 3/4 oz compressed yeast 18 fl oz "milk, at 68° to 76°F " 3 lb bread flour 1 oz salt 2-Jan oz malt syrup 10 oz sugar 10 oz "eggs, room temperature "2 fl oz milk 2 ea vanilla beans 2-Jan oz lemon zest 4-Mar oz orange zest 10 oz "butter, softened "3 1/2 oz candied orange peel 1 lb "raisins, plumped in rum " as req sliced almonds for lining pans as req confectioners' sugar
YIELD: 9 pounds
"1. To make the sponge, put 1 1/2 lb bread flour in the bowl of an electric mixer and make a well in the center. In a separate bowl combine the yeast and warm milk and stir to dissolve the yeast. Pour into the center of the well. Stirring in the well only, incorporate enough flour to form a soft, sticky dough."
2. Cover the sponge with 3 lb bread flour. Cover the bowl with plastic wrap and leave in a warm place until the sponge cracks through the surface of the flour.
"3. Add the salt, malt syrup, sugar, eggs, milk, vanilla beans, lemon and orange zest, and butter to the sponge. Using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes."
"4. Place the dough in a lightly oiled bowl, cover, and let rest in a warm place until doubled, about 45 minutes. Blend the candied orange peel and raisins into the dough by kneading by hand until well incorporated. Scale into nine 1-lb pieces, round up, and let rest for 15 minutes."
5. Prepare the gugelhopf molds by brushing them liberally with butter and lining with sliced almonds. Pour out any almonds that do not cling to the sides of the pan.
"6. Shape each piece into a ball and push a dowl or rolling pin into the center of the dough to create a hole. Place in gugelhopf pans. Proof in a proof box or in a warm area until the dough is almost up to the rim of the pan, about 35 minutes."
"7. Brush the top of each cake with water and bake in a 400°F oven until golden brown, about 45 minutes. Cool slightly and unmold onto wire racks to finish cooling."
8. Dust with confectioners' sugar before slicing and serving. &&&
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HARD GANACHE "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
1 lb bittersweet chocolate 8 oz heavy cream
YIELD: 1 1/2 pounds
1. Finely chop the chocolate and place in a stainless-steel bowl.
2. Heat the cream to a boil and pour over the chocolate.
3. Gently stir the mixture until all the chocolate has melted and the mixture is completely smooth.
4. Cover with plastic wrap and refrigerate until cold and firm.
"5. The ganache is ready to be formed into truffles at this point, or may be stored, wrapped tightly, under refrigeration for up to 1 week."
NOTE: Substitute white or milk chocolate for the bittersweet chocolate.
"To make a richer ganache with a smoother, creamier mouth feel, add 2 1/2 oz glucose and/or 2 1/2 oz butter."
Flavor the ganache as desired with 1 1/2 fl oz of one or more of the following: dark rum; cherry-flavored cordials or liqueurs such as kirschwasser; orange-flavored liqueurs such as Grand Marnier; nut-flavored liqueurs such as Amaretto or Frangelico; or coffee-flavored liqueurs such as Kahlúa or Tia Maria.&&&
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Hard ganache "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
1 lb bittersweet chocolate 8 oz heavy cream
YIELD: 1 1/2 pounds
1. Finely chop the chocolate and place in a stainless-steel bowl.
2. Heat the cream to a boil and pour over the chocolate.
3. Gently stir the mixture until all the chocolate has melted and the mixture is completely smooth.
4. Cover with plastic wrap and refrigerate until cold and firm.
"5. The ganache is ready to be formed into truffles at this point, or may be stored, wrapped tightly, under refrigeration for up to 1 week."
NOTE: Substitute white or milk chocolate for the bittersweet chocolate.
"To make a richer ganache with a smoother, creamier mouth feel, add 2 1/2 oz glucose and/or 2 1/2 oz butter."
Flavor the ganache as desired with 1 1/2 fl oz of one or more of the following: dark rum; cherry-flavored cordials or liqueurs such as kirschwasser; orange-flavored liqueurs such as Grand Marnier; nut-flavored liqueurs such as Amaretto or Frangelico; or coffee-flavored liqueurs such as Kahlúa or Tia Maria.&&&
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HARD ROLLS "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
3 lb water (68° to 76°F) 3-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt
YIELD: 7 dozen
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. The dough is ready to scale and shape now."
"5. Scale the dough into 1 1/2-oz pieces. Round off and shape as directed for baguettes. Each hard roll should be about 4-in long. Set on parchment-lined sheet pans. Let dough proof before baking (with steam, if possible). Just before baking, score rolls. Bake at 450° until golden brown and hollow sounding when tapped on the bottom, 12 to 13 minutes. Makes about 7 dozen rolls." &&&
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Hard rolls "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
3 lb water (68° to 76°F) 3-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt
YIELD: 7 dozen
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. The dough is ready to scale and shape now."
"5. Scale the dough into 1 1/2-oz pieces. Round off and shape as directed for baguettes. Each hard roll should be about 4-in long. Set on parchment-lined sheet pans. Let dough proof before baking (with steam, if possible). Just before baking, score rolls. Bake at 450° until golden brown and hollow sounding when tapped on the bottom, 12 to 13 minutes. Makes about 7 dozen rolls." &&&
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HAZELNUT FILLING FOR DANISH "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 45
12 oz almond paste 12 oz sugar 12 oz butter 2 lb ground lightly toasted hazelnuts 4-Jan oz ground cinnamon
YIELD: enough for 45 pastries; 4 1/4 pounds
"1. Combine the almond paste and sugar in the bowl of an electric mixer and, using the paddle attachment, mix on medium speed, blending until smooth."
"2. Add the butter and continue to blend on medium speed until fully incorporated. Blend in the hazelnuts and cinnamon, scraping down the bowl as necessary to blend evenly."
3. The filling is ready to use now or it may be wrapped and stored under refrigeration for later use.
NOTE: "If it is necessary to make the filling more spreadable, add a mixture of 1 part water to 1 part egg white to obtain the desired consistency." &&&
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Hazelnut filling for danish "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 45
12 oz almond paste 12 oz sugar 12 oz butter 2 lb ground lightly toasted hazelnuts 4-Jan oz ground cinnamon
YIELD: enough for 45 pastries; 4 1/4 pounds
"1. Combine the almond paste and sugar in the bowl of an electric mixer and, using the paddle attachment, mix on medium speed, blending until smooth."
"2. Add the butter and continue to blend on medium speed until fully incorporated. Blend in the hazelnuts and cinnamon, scraping down the bowl as necessary to blend evenly."
3. The filling is ready to use now or it may be wrapped and stored under refrigeration for later use.
NOTE: "If it is necessary to make the filling more spreadable, add a mixture of 1 part water to 1 part egg white to obtain the desired consistency." &&&
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HAZELNUT FLORENTINES "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
7 oz heavy cream 8 oz sugar 2 oz butter 12 oz ground toasted hazelnuts 2-Jan oz all-purpose or cake flour
YIELD: 29 1/2 ounces
"1. Combine the cream, sugar, and butter in a saucepan and bring to a boil."
"2. Add 5 oz of the hazelnuts and the flour, and bring back to a boil. "
"3. Add the remaining hazelnuts, and remove from the heat."
4. Spread out on parchment paper in thin 10-in circles.
5. Bake in a 350°F oven.
6. Allow the florentines to cool slightly before cutting into 16 equal wedges each.
7. Cookies may be stored in an airtight container for up to two weeks.&&&
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Hazelnut florentines "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED"0
7 oz heavy cream 8 oz sugar 2 oz butter 12 oz ground toasted hazelnuts 2-Jan oz all-purpose or cake flour
YIELD: 29 1/2 ounces
"1. Combine the cream, sugar, and butter in a saucepan and bring to a boil."
"2. Add 5 oz of the hazelnuts and the flour, and bring back to a boil. "
"3. Add the remaining hazelnuts, and remove from the heat."
4. Spread out on parchment paper in thin 10-in circles.
5. Bake in a 350°F oven.
6. Allow the florentines to cool slightly before cutting into 16 equal wedges each.
7. Cookies may be stored in an airtight container for up to two weeks. &&&
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HAZELNUT SAUCE "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
2 qt "vanilla sauce, cooled (see recipe) "8 oz finely chopped toasted hazelnuts 2 oz finely chopped chocolate 2 fl oz Frangelica
YIELD: 2 quarts
1. Combine all the ingredients and blend well.
"2. Store, covered, under refrigeration until ready to use."
"3. The sauce is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to 2 days." &&&
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Hazelnut sauce "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
2 qt "vanilla sauce, cooled (see recipe) "8 oz finely chopped toasted hazelnuts 2 oz finely chopped chocolate 2 fl oz Frangelica
YIELD: 2 quarts
1. Combine all the ingredients and blend well.
"2. Store, covered, under refrigeration until ready to use."
"3. The sauce is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to 2 days." &&&
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HERMIT COOKIES "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
2 1/2 lb all-purpose or cake flour 4-Mar oz baking soda 4-Jan oz ground allspice 4-Jan oz ground cinnamon 8-Mar oz salt 4 oz butter 8 oz shortening 1 1/2 lb sugar 6 oz molasses 6 oz eggs 5 oz water 1 lb raisins
YIELD: 7 1/2 dozen cookies
"1. Sift together the flour, baking soda, allspice, cinnamon, and salt and set aside."
"2. Place the butter, shortening, sugar, and molasses in an electric mixer. Using the paddle attachment on medium speed, cream together until light and smooth."
"3. Add the eggs slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition."
"4. Add the water, alternating with the dry ingredients, in 3 additions, scraping down the sides of the bowl as necessary. Blend in the raisins."
5. Scale into 12-oz portions and roll each into a log 1 1/2-in in diameter. Cut each roll into eight 1 1/2-oz pieces and place them on parchment-lined sheet pans.
"6. Bake in a 360°F oven until golden brown, 18 to 20 minutes."
"7. After baking, transfer the cookies from the pans to wire racks and allow them to cool completely."
8. Cookies may be stored in an airtight container for up to two weeks. &&&
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Hermit cookies "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
2 1/2 lb all-purpose or cake flour 4-Mar oz baking soda 4-Jan oz ground allspice 4-Jan oz ground cinnamon 8-Mar oz salt 4 oz butter 8 oz shortening 1 1/2 lb sugar 6 oz molasses 6 oz eggs 5 oz water 1 lb raisins
YIELD: 7 1/2 dozen cookies
"1. Sift together the flour, baking soda, allspice, cinnamon, and salt and set aside."
"2. Place the butter, shortening, sugar, and molasses in an electric mixer. Using the paddle attachment on medium speed, cream together until light and smooth."
"3. Add the eggs slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition."
"4. Add the water, alternating with the dry ingredients, in 3 additions, scraping down the sides of the bowl as necessary. Blend in the raisins."
5. Scale into 12-oz portions and roll each into a log 1 1/2-in in diameter. Cut each roll into eight 1 1/2-oz pieces and place them on parchment-lined sheet pans.
"6. Bake in a 360°F oven until golden brown, 18 to 20 minutes."
"7. After baking, transfer the cookies from the pans to wire racks and allow them to cool completely."
8. Cookies may be stored in an airtight container for up to two weeks.&&&
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Huckle Berry Compote GAYLORD PEANUTBUTTER-BAR 1
SOURCE JOHN GILBERT 1 cup huckleberries 4-Jan cup sugar 1 pinch salt 1 ea zest of lime 1 ea juice of lime
Simmer ingredients over medium heat for 20 minutes. &&&
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HUSH PUPPIES "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 10
as req "vegetable oil, lard or bacon fat for frying "6 oz white cornmeal 1 3/4 oz flour 1 tsp baking powder pinch salt 1 tsp sugar pinch black pepper pinch cayenne 1 ea egg 4 fl oz milk or buttermilk 1 tbsp "butter, melted "1 oz minced onion 4-Jan oz minced garlic
YIELD: 10 portions
"1. Heat the oil, lard, or bacon fat in a deep-sided pan or skillet to 375°F."
"2. Mix cornmeal, flour, baking powder, salt, sugar, black pepper, and cayenne together in a large bowl."
"3. Beat the egg in a separate bowl. Stir in the milk or buttermilk, melted butter, onion, and garlic."
4. Stir the egg mixture into the cornmeal mixture to make a stiff batter.
5. Drop batter by heaping tablespoons into the hot oil until the skillet is full. Do not crowd.
"6. When the hush puppies are golden brown, after about 5 to 6 minutes, remove from the oil with a slotted spoon and drain on paper towels. Serve at once on heated plates."&&&
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Hush puppies "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 10
as req "vegetable oil, lard or bacon fat for frying "6 oz white cornmeal 1 3/4 oz flour 1 tsp baking powder pinch salt 1 tsp sugar pinch black pepper pinch cayenne 1 ea egg 4 fl oz milk or buttermilk 1 tbsp "butter, melted "1 oz minced onion 4-Jan oz minced garlic
YIELD: 10 portions
"1. Heat the oil, lard, or bacon fat in a deep-sided pan or skillet to 375°F."
"2. Mix cornmeal, flour, baking powder, salt, sugar, black pepper, and cayenne together in a large bowl."
"3. Beat the egg in a separate bowl. Stir in the milk or buttermilk, melted butter, onion, and garlic."
4. Stir the egg mixture into the cornmeal mixture to make a stiff batter.
5. Drop batter by heaping tablespoons into the hot oil until the skillet is full. Do not crowd.
"6. When the hush puppies are golden brown, after about 5 to 6 minutes, remove from the oil with a slotted spoon and drain on paper towels. Serve at once on heated plates." &&&
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ICE CREAM QUICK FLAVORED GAYLORD PEANUTBUTTER-BAR 1
SOURCE JOHN GILBERT 2 lb creme anglaise 1 lb Fruit puree
Mix together and freeze &&&
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ICING CHOCOLATE (CUPCAKES) DESSERT DESSERT 67
1 lb Unsalted butter item #0101100014 2 1/2 oz Milk homo 1 gal item# 0101200047 24 oz Chocolate milk 35% item#0108050015 3 tsp Vanilla extract item#0102600028 1 1/2 lb Sugar powdered item#0102390008
cream butter 3 minutes. add milk and paddle until smooth. melt chocolate and add. Add van. Sift powdered sugar and add in stages. Mix on medium speed for 5 minutes. &&&
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ICING POURABLE DESSERT DESSERT 19
1 lb Sugar powdered item#0102390008 3 oz Meringue powder item#0108050074 2-Jan oz Vanilla extract item#0102600028 4 oz Water
&&&
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INDIVIDUAL FRUIT TARTLETS "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 10
1 1/4 lb puff pastry 1 1/2 lb sliced poached pears 3 1/2 oz cookie crumbs 2 tbsp cinnamon sugar 3 oz melted and strained apricot jam 2 oz toasted sliced almonds
YIELD: 10 portions
1. Roll the dough out 1/8 in thick. Line 10 greased 4-in tartlet molds and trim the edges.
2. Sprinkle the cookie crumbs on top of the dough.
3. Arrange the poached fruit in the tartlets and sprinkle with the cinnamon sugar.
"4. Bake in a 350°F oven until the crust is golden brown, about 30 minutes."
"5. Cool the tartlets slightly, brush with the apricot jam, and garnish with the sliced almonds." &&&
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Individual fruit tartlets "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 10
1 1/4 lb puff pastry 1 1/2 lb sliced poached pears 3 1/2 oz cookie crumbs 2 tbsp cinnamon sugar 3 oz melted and strained apricot jam 2 oz toasted sliced almonds
YIELD: 10 portions
1. Roll the dough out 1/8 in thick. Line 10 greased 4-in tartlet molds and trim the edges.
2. Sprinkle the cookie crumbs on top of the dough.
3. Arrange the poached fruit in the tartlets and sprinkle with the cinnamon sugar.
"4. Bake in a 350°F oven until the crust is golden brown, about 30 minutes."
"5. Cool the tartlets slightly, brush with the apricot jam, and garnish with the sliced almonds." &&&
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IRISH SODA BREAD "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
2 1/2 lb all-purpose flour 2 1/2 oz baking powder 6 oz sugar 4-Jan oz salt 5 1/2 oz butter 6 oz currants 2-Jan oz caraway seeds 26 fl oz milk
YIELD: 4 loaves
"1. Sift together the flour, baking powder, sugar, and salt."
2. Gently rub the butter into the dry ingredients using your fingertips.
3. Add the currants and caraway seeds and toss together with the mixture.
4. Add the milk and blend until it forms a shaggy mass.
5. Turn the dough out onto a lightly floured work surface and knead for 20 seconds.
"6. Scale into 1 lb portions and round. Place on a parchment-lined sheet pan. Dust the tops of the loaves lightly with flour and, using a paring knife, press and ""x"" gently onto top surface of each loaf."
"7. Bake in a 425°F oven until browned and baked through, 45 to 60 minutes. To test for doneness, insert a wooden skewer into the thickest part of the loaf. The skewer should not have any crumbs clinging to it."
8. Remove the loaves from the pan and let cool completely on a wire rack before slicing and serving. &&&
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Irish soda bread "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
2 1/2 lb all-purpose flour 2 1/2 oz baking powder 6 oz sugar 4-Jan oz salt 5 1/2 oz butter 6 oz currants 2-Jan oz caraway seeds 26 fl oz milk
YIELD: 4 loaves
"1. Sift together the flour, baking powder, sugar, and salt."
2. Gently rub the butter into the dry ingredients using your fingertips.
3. Add the currants and caraway seeds and toss together with the mixture.
4. Add the milk and blend until it forms a shaggy mass.
5. Turn the dough out onto a lightly floured work surface and knead for 20 seconds.
"6. Scale into 1 lb portions and round. Place on a parchment-lined sheet pan. Dust the tops of the loaves lightly with flour and, using a paring knife, press and ""x"" gently onto top surface of each loaf."
"7. Bake in a 425°F oven until browned and baked through, 45 to 60 minutes. To test for doneness, insert a wooden skewer into the thickest part of the loaf. The skewer should not have any crumbs clinging to it."
8. Remove the loaves from the pan and let cool completely on a wire rack before slicing and serving. &&&
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IRISH SODA BREAD 2 "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 397
31 lb all-purpose flour 31 oz baking powder 74 7/16 oz sugar 3 1/8 oz salt 68 1/4 oz butter 40 1/3 cup Buttermilk item#0101200049
YIELD: 32 rolls
"1. Sift together the flour, baking powder, sugar, and salt."
2. Gently rub the butter into the dry ingredients using your fingertips.
3. Add the milk and blend until it forms a shaggy mass.
4. Turn the dough out onto a lightly floured work surface and knead for 20 seconds.
"5. Scale into 3 lb portions and round in rounder. Place on a parchment-lined sheet pan. Dust the tops of the rolls lightly with flour and, using a paring knife, press and ""x"" gently onto top surface of each loaf."
"6. Bake in a 350°F oven until browned and baked through, 10 to 12 minutes. To test for doneness, insert a wooden skewer into the thickest part of the loaf. The skewer should not have any crumbs clinging to it."
7. Remove the rolls from the pan and let cool completely before serving. &&&
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Isomalt GAYLORD SHOWPIECE 1
SOURCE JOHN GILBERT 1000 g isomalt 100 g water
Mix Isomalt and water and cook to 165c. cool down to 120c-130c to pour into mold. &&&
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ITALIAN BUTTERCREAM "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
1 3/8 lb sugar 7 oz water 1 lb egg whites 4 lb "butter, diced, at room temperature "
YIELD: 6 1/2 pounds
1. Combine 12 oz of the sugar with the water in a heavy saucepan. Cook over medium high heat to 250°F (soft ball stage) while occasionally brushing down the sides of the pan with a wet pastry brush to dissolve any sugar crystals forming on the side of the pan. Pour immediately into a clean measuring cup or pitcher with a pouring spout.
"2. While the sugar is cooking, place the egg whites in a mixing bowl and beat using the whip attachment, until foamy. Gradually add the remaining sugar and continue to whip until medium stiff peaks form."
"3. With the mixer running, add the hot syrup to the meringue in a slow steady stream."
"4. Continue to whip until mixture has cooled to room temperature, 5 to 10 minutes."
"5. Add the butter a few pieces at a time, until smooth and spreadable. The buttercream is ready to use now, or it may be held covered under refrigeration for up to 7 days, or frozen for 2 to 3 months."
NOTE: Thaw frozen buttercream in the refrigerator for several hours before using. Refrigerated or thawed buttercream should be beaten by hand or with the paddle attachment until smooth and spreadable.&&&
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Italian buttercream "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED"0
1 3/8 lb sugar 7 oz water 1 lb egg whites 4 lb "butter, diced, at room temperature "
YIELD: 6 1/2 pounds
1. Combine 12 oz of the sugar with the water in a heavy saucepan. Cook over medium high heat to 250°F (soft ball stage) while occasionally brushing down the sides of the pan with a wet pastry brush to dissolve any sugar crystals forming on the side of the pan. Pour immediately into a clean measuring cup or pitcher with a pouring spout.
"2. While the sugar is cooking, place the egg whites in a mixing bowl and beat using the whip attachment, until foamy. Gradually add the remaining sugar and continue to whip until medium stiff peaks form."
"3. With the mixer running, add the hot syrup to the meringue in a slow steady stream."
"4. Continue to whip until mixture has cooled to room temperature, 5 to 10 minutes."
"5. Add the butter a few pieces at a time, until smooth and spreadable. The buttercream is ready to use now, or it may be held covered under refrigeration for up to 7 days, or frozen for 2 to 3 months."
NOTE: Thaw frozen buttercream in the refrigerator for several hours before using. Refrigerated or thawed buttercream should be beaten by hand or with the paddle attachment until smooth and spreadable. &&&
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ITALIAN MERINGUE DESSERT DESSERT 28
1 lb Sugar Fine Granulated Item#0102390045 4 fl oz water 8 oz Egg White Frzn Item#01013000010
YIELD: 1 1/2 pounds
1. Combine the sugar and water in a saucepan over moderate heat and bring the mixture to 240°F.
"2. Put the egg whites in the bowl of a mixer and, starting to beat when the sugar reaches 230°F, beat the whites to the soft peak stage."
3. Add the sugar syrup to the egg whites in a thick steady stream while continuing to beat.
"4. After all of the sugar syrup has been incorporated, continue to beat the mixture on medium speed to the desired peak (soft, medium, or firm), according to intended use."&&&
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Italian meringue "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED"0
1 lb sugar 4 fl oz water 8 oz egg whites
YIELD: 1 1/2 pounds
1. Combine the sugar and water in a saucepan over moderate heat and bring the mixture to 240°F.
"2. Put the egg whites in the bowl of a mixer and, starting to beat when the sugar reaches 230°F, beat the whites to the soft peak stage."
3. Add the sugar syrup to the egg whites in a thick steady stream while continuing to beat.
"4. After all of the sugar syrup has been incorporated, continue to beat the mixture on medium speed to the desired peak (soft, medium, or firm), according to intended use." &&&
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JACONDE DESSERT CAKES 8
SOURCE JACONDE 20 9/16 oz Almond Flour 2 1/16 lb Eggs 6 2/3 oz All Purpose Flour 3-Feb lb Sugar 12 7/8 oz Egg Whites 5 oz Unsalted Butter
"melt butter and set aside. whip almond flour, eggs and flour to light. whip egg whites and sugar until stiff. add a little egg whites to butter and fold into almond mixture. scale: 1.5 lbs per sheet. bake at 375 rack oven for 6-10minutes" &&&
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KEY LIME CRUST DESSERT DESSERT 342
SOURCE CHEF GILBERT 4 lb Unsalted Butter Item #0101100014 1 lb Sugar Fine Granulated Item#0102390045 4 oz Cinnamon Ground Item#0102600074 6 lb Grahmcracker Item#0102060024 2 1/2 oz Lime zest 5 lb Walnut Item#0102450034(toasted) 5 lb Pecan Pieces Item#0102450014
"Grind toasted walnuts and pecan to a fine crumb. In a mixer bowl with a paddle put together sugar, cinnamon, graham crackers lime zest and ground toasted nuts. Melt butter and add. Mix until combined." &&&
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KEY LIME MERINGUE TOWER(COUNCIL OAK) DESSERT DESSERT 1
SOURCE CHEF KEELIMEY PEYES 1 1/3 oz Keylime Nut Crust (cost) 3 9/16 oz Key Lime Filling (cost) 4-Mar oz Heavy Cream Item#0101200028 1 1/2 oz Italian Meringue (cost) 8-Jan oz Pate Choux (cost) 8-Jan oz Lime Sauce(cost) 6 each Raspberry Fresh Item# 0106300012
&&&
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KEY LIME PIE DESSERT DESSERT 540
SOURCE CHEF GILBERT 2 1/2 qt Lime Juice Item#0102420021 1 1/2 oz Lime zest 2 1/2 lb Yolks 10%sugar Item#0101300011 26 1/4 lb Condenced Milk Item#0102060014
"Whip yolks, lime juice and lime zest until light. Put condensed milk on mixer with whip and add whipped yolks. Whip for 5 minutes on low speed." &&&
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KEY LIME PIE FILLING DESSERT DESSERT 67
10 lb Lime juice item#0102420021 3 oz Lime zest 5 lb Egg yolks 52 1/2 lb Condenced milk item#0102060014
pour condensed milk in mixing bowl. Mix in yolks. Mix well and scrap. Add zest And lime juice. Mix well. &&&
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LADYFINGER SPONGE DESSERT CAKES 15
SOURCE CHEF GILBERT 9 lb Egg Yolks 4 lb Sugar (1st) 13 3/4 lb Egg Whites 9 lb Sugar (2nd) 12 lb Cake Flour
mix yolks and first sugar to a ribbon. whip whites to a meringue with the 2nd sugar. sift flour and fold into yolks alternating with whites. do this in thirds. Scale 3 lbs on prepared flat sheet pans. bake at 350f in rack oven for aprox 6 min. when baked lightly sprinkle with granulated sugar. &&&
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LADYFINGERS "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
6 ea egg yolks 6 1/2 oz sugar 6 ea egg whites 6 oz "all-purpose or cake flour, sifted "
YIELD: 1 1/2 pounds
"1. Combine the egg yolks and 2 oz of the sugar in an electric mixer. Using the whip attachment on high speed, beat together until stiff and thick, 8 to 10 minutes."
"2. In another mixer bowl, combine the egg whites and the remaining sugar. Using the whip attachment on high speed, beat to medium peaks."
3. Fold one third of the meringue mixture into the yolk mixture.
4. Fold the remaining meringue into the yolk mixture until incorporated.
5. Gradually fold in the flour.
"6. Using a plain tip, pipe the batter onto parchment-lined sheet pans to the desired length."
"7. Bake in a 400°F oven until golden brown, 15 minutes."
8. Allow the cookies to cool completely on the pans on wire racks.
9. Cookies may be stored in an airtight container for up to one week.&&&
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Ladyfingers "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
6 ea egg yolks 6 1/2 oz sugar 6 ea egg whites 6 oz "all-purpose or cake flour, sifted "
YIELD: 1 1/2 pounds
"1. Combine the egg yolks and 2 oz of the sugar in an electric mixer. Using the whip attachment on high speed, beat together until stiff and thick, 8 to 10 minutes."
"2. In another mixer bowl, combine the egg whites and the remaining sugar. Using the whip attachment on high speed, beat to medium peaks."
3. Fold one third of the meringue mixture into the yolk mixture.
4. Fold the remaining meringue into the yolk mixture until incorporated.
5. Gradually fold in the flour.
"6. Using a plain tip, pipe the batter onto parchment-lined sheet pans to the desired length."
"7. Bake in a 400°F oven until golden brown, 15 minutes."
8. Allow the cookies to cool completely on the pans on wire racks.
9. Cookies may be stored in an airtight container for up to one week.&&&
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LAMINGTON CAKE DESSERT CAKES 3
SOURCE CHEF GILBERT 8 lb Cake Flour 3 oz Baking Powder 1 oz Salt 4 1/2 lb Unsalted Butter 7 lb Sugar 2 1/4 qt "Milk, Whole "4-Jan oz Vanilla Extract 2 lb Eggs
"1. Sift together the flour, baking powder, and salt on to a piece of parchment."
2. Cream together the sugar and butter until light.
"3. Add the eggs slowly, fully incorporating them and scraping down the side of the bowl after each addition. Blend in the vanilla."
"4. Add the sifted dry ingredients, mixing just to incorporate."
5. Add milk in 2 stages scraping in between
****scale 8.5 lbs per frame &&&
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LEMON COOKIES "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 1
12 1/2 oz butter 10 1/2 oz confectioners' sugar 12 oz egg yolks 1 lb "all-purpose or pastry flour, sifted "2 tbsp grated lemon zest
YIELD: 5 dozen cookies
"1. Place the butter and sugar in an electric mixer. Using the paddle attachment on medium speed, cream together until light and smooth."
"2. Add the egg yolks slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition. Blend in the lemon zest."
"3. Add the flour, mixing just to incorporate and scraping down the sides of the bowl as necessary."
"4. Using a plain tip, pipe out cookies from a pastry bag onto parchment-lined sheet pans."
"5. Bake in a 400°F oven until lightly browned, 8 to 10 minutes."
6. Let the cookies cool slightly on the pan. Remove from the pan and let cool completely on a wire rack.
7. Cookies may be stored in an airtight container for up to two weeks.&&&
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Lemon cookies "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
12 1/2 oz butter 10 1/2 oz confectioners' sugar 12 oz egg yolks 1 lb "all-purpose or pastry flour, sifted "2 tbsp grated lemon zest
YIELD: 5 dozen cookies
"1. Place the butter and sugar in an electric mixer. Using the paddle attachment on medium speed, cream together until light and smooth."
"2. Add the egg yolks slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition. Blend in the lemon zest."
"3. Add the flour, mixing just to incorporate and scraping down the sides of the bowl as necessary."
"4. Using a plain tip, pipe out cookies from a pastry bag onto parchment-lined sheet pans."
"5. Bake in a 400°F oven until lightly browned, 8 to 10 minutes."
6. Let the cookies cool slightly on the pan. Remove from the pan and let cool completely on a wire rack.
7. Cookies may be stored in an airtight container for up to two weeks.&&&
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LEMON CREAM (LEMON CURD) "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED"1
7 1/2 oz eggs 2 oz egg yolks 8 oz sugar 1 lb melted butter 4 1/2 fl oz lemon juice 2 tbsp finely grated lemon zest
YIELD: 2 1/2 pints
"1. Combine the eggs, egg yolks, and sugar and cook, whisking constantly, over a hot-water bath to 165°F and quite thick. Continue cooking for 3 minutes."
"2. Remove the pot from the heat, whisk in the butter a few pieces at a time, and fold in the zest."
"3. The curd is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to 2 days."
NOTE: The butter amount can be increased if a firmer consistency is desired. &&&
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Lemon cream (lemon curd) "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 0
7 1/2 oz eggs 2 oz egg yolks 8 oz sugar 1 lb melted butter 4 1/2 fl oz lemon juice 2 tbsp finely grated lemon zest
YIELD: 2 1/2 pints
"1. Combine the eggs, egg yolks, and sugar and cook, whisking constantly, over a hot-water bath to 165°F and quite thick. Continue cooking for 3 minutes."
"2. Remove the pot from the heat, whisk in the butter a few pieces at a time, and fold in the zest."
"3. The curd is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to 2 days."
NOTE: The butter amount can be increased if a firmer consistency is desired.&&&
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LEMON MERINGUE PIE FILLING "PIES-AND-TARTS PRO-CHEF,-7TH-ED"0
2 qt water 2 lb sugar 2-Jan oz salt 10 fl oz lemon juice 1 oz grated lemon zest 6 oz cornstarch 8 oz egg yolks 4 oz butter
YIELD: 7 pounds 13.5 ounces
"1. Combine 1 1/2 qt of the water and 1 lb of the sugar with the salt, lemon juice, and lemon zest in a saucepan and bring to a boil."
2. Combine the remaining sugar and the cornstarch and fully incorporate.
3. Combine the egg yolks with the remaining water and fully incorporate. Combine the sugar-cornstarch mixture with the egg yolk-water mixture and blend well.
"4. When the lemon mixture comes to a boil, temper in the egg yolk mixture."
"5. Return the mixture to a boil. Boil for 1 minute, stirring constantly."
6. Stir in the butter. Scale 1 lb 10 oz into a prebaked 10-in pie shell. Refrigerate overnight before topping with meringue.&&&
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Lemon meringue pie filling "PIES-AND-TARTS PRO-CHEF,-7TH-ED"0
2 qt water 2 lb sugar 2-Jan oz salt 10 fl oz lemon juice 1 oz grated lemon zest 6 oz cornstarch 8 oz egg yolks 4 oz butter
YIELD: 7 pounds 13.5 ounces
"1. Combine 1 1/2 qt of the water and 1 lb of the sugar with the salt, lemon juice, and lemon zest in a saucepan and bring to a boil."
2. Combine the remaining sugar and the cornstarch and fully incorporate.
3. Combine the egg yolks with the remaining water and fully incorporate. Combine the sugar-cornstarch mixture with the egg yolk-water mixture and blend well.
"4. When the lemon mixture comes to a boil, temper in the egg yolk mixture."
"5. Return the mixture to a boil. Boil for 1 minute, stirring constantly."
6. Stir in the butter. Scale 1 lb 10 oz into a prebaked 10-in pie shell. Refrigerate overnight before topping with meringue. &&&
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LEMON MOUSSE "SOUFFLES-AND-MOUSSE PRO-CHEF,-7TH-ED" 1
10 lb milk 10 5/8 Pound sugar 1 1/16 Pound cornstarch 3 3/4 Pound pasteurized egg yolks 3 lb lemon juice 3 lb Lemoncello liquor 68 sheet Gelatin item#108700075 1 1/16 Pound grated lemon zest 10 5/8 Pound pasteurized egg whites
x1 = twelve 3-ounce portions
1. Place the milk in a heavy-bottomed stainless-steel saucepan over high heat. Combine half of the sugar with the cornstarch and blend well to break up any lumps in the cornstarch. Add the egg yolks and blend well.
2. Temper the yolk mixture into the milk mixture.
4. Bring the mixture to a boil. Add the lemon juice and zest.
5. Add bloomed gelatin to lemon juice mixture
"6. Place the egg whites and the remaining sugar in the bowl of an electric mixer. Using the whip attachment, beat to soft peaks."
6. Fold the meringue into the egg yolk mixture and pipe .
"7. The mousse is ready to serve at this point. It may also be stored, wrapped tightly, under refrigeration for up to 2 days, or frozen for longer storage."
NOTE: "The mousse may be piped directly into glasses or other serving pieces as desired, or it may be used as a filling for small pastries and tarts."&&&
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Lemon mousse "SOUFFLES-AND-MOUSSE PRO-CHEF,-7TH-ED" 0
2 1/2 fl oz "oil, or as needed "2 1/2 oz confectioners' sugar 4 oz toasted finely chopped coconut 10 fl oz milk 10 oz sugar 1 oz cornstarch 3 1/2 oz pasteurized egg yolks 4 1/2 fl oz lemon juice 1 oz grated lemon zest 10 oz pasteurized egg whites
YIELD: 2 1/2 pints or twelve 3-ounce portions
1. Prepare 12 molds by oiling them lightly and dusting with confectioners' sugar. Place the prepared molds on a parchment-lined sheet pan. Fill the bottoms of the molds with an even layer of coconut.
2. Place the milk in a heavy-bottomed stainless-steel saucepan over high heat. Combine half of the sugar with the cornstarch and blend well to break up any lumps in the cornstarch. Add the egg yolks and blend well.
3. Temper the yolk mixture into the milk mixture.
4. Bring the mixture to a boil. Add the lemon juice and zest.
"5. Place the egg whites and the remaining sugar in the bowl of an electric mixer. Using the whip attachment, beat to soft peaks."
6. Fold the meringue into the egg yolk mixture and pipe into the prepared molds.
"7. The mousse is ready to serve at this point. It may also be stored, wrapped tightly, under refrigeration for up to 2 days, or frozen for longer storage."
NOTE: "The mousse may be piped directly into glasses or other serving pieces as desired, or it may be used as a filling for small pastries and tarts."
A small amount of bloomed and dissolved gelatin may be added to the mousse for greater stability. &&&
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LEMON SEMOLINA FILLING DESSERT DESSERT 1
4-Jan oz Vanilla extract item#0102600028 14 oz Egg whole liquid item#010300014 1 lb Sugar fine granulated item#0102390045 1 1/2 tsp Lemon extract 4-Mar tsp Salt kosher item#0102330013 1 1/2 tsp Lemon Zest 1 lb Semolina 3 qt Milk homo 1 gal item# 0101200047
"bring milk,sugar,salt to a boil add semolina, zest and extract. boil for 5 minutes. Stir in eggs." &&&
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LIGHT GANACHE "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
1 qt heavy cream 4 lb finely chopped chocolate
YIELD: 6 pounds
1. Bring the cream to a boil
"2. Remove cream from the heat, pour it over the chocolate, and stir constantly until the chocolate is completely melted."
"3. Store, covered, in the refrigerator."
NOTE: Adjust the amount of chocolate to achieve desired consistency.&&&
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Light ganache "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED"0
1 qt heavy cream 4 lb finely chopped chocolate
YIELD: 6 pounds
1. Bring the cream to a boil
"2. Remove cream from the heat, pour it over the chocolate, and stir constantly until the chocolate is completely melted."
"3. Store, covered, in the refrigerator."
NOTE: Adjust the amount of chocolate to achieve desired consistency. &&&
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LIME SAUCE DESSERT DESSERT 6
4 oz Lime Juice Item#0102420021 2 oz Carma Gel Item#0108700156
&&&
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LINZERTORTE "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 0
1 7/8 oz all-purpose or cake flour 2-Jan oz ground cinnamon 2-Jan oz baking powder 4 oz fine cake crumbs 1 1/2 lb butter 1 1/8 lb sugar 4 1/2 oz eggs 2-Jan tsp vanilla extract 12 oz ground toasted hazelnuts 2 1/2 lb raspberry jam 20 oz fresh or frozen raspberries 12 oz melted and strained apricot jam as req "sliced, toasted almonds "
YIELD: four 10-inch tortes
"1. Sift together the flour, cinnamon, baking powder, and cake crumbs and set aside."
2. Cream together the butter and sugar in an electric mixer using the paddle attachment on medium speed until light and smooth.
"3. Combine the eggs and vanilla. Add the egg mixture slowly to the creamed mixture on low speed, fully incorporating it and scraping down the sides of the bowl after each addition."
4. Add the sifted dry ingredients and blend until just combined. Blend in the hazelnuts.
"5. Wrap the dough in plastic wrap and refrigerate until firm enough to work with, about 30 minutes. "
6. Roll out the dough to 1/4 in on a lightly floured work surface and cut into four 10-in diameter circles.
7. Line the bottoms of four 10-in tart or cake pans with parchment and then the linzer dough circle.
"8. Blend together the raspberry jam and the fresh or frozen raspberries. Evenly divide the mixture among the dough-lined pans. Spread the raspberry mixture in an even layer, starting from the center and working out to 1/2 in from the edge of the pan."
9. Roll out the remaining dough to 1/8 in on a lightly floured work surface and cut into strips 1/2 in wide. Use the strips to form a lattice top on each of the tarts.
"10. Bake at 350°F until light golden brown, 40 minutes."
"11. Allow the tarts to cool completely in their pans. Remove the tarts from the pans, brush the top and sides with warm apricot jam, and press the sliced, toasted almonds to the side and upper edge." &&&
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Linzertorte "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 0
1 7/8 oz all-purpose or cake flour 2-Jan oz ground cinnamon 2-Jan oz baking powder 4 oz fine cake crumbs 1 1/2 lb butter 1 1/8 lb sugar 4 1/2 oz eggs 2-Jan tsp vanilla extract 12 oz ground toasted hazelnuts 2 1/2 lb raspberry jam 20 oz fresh or frozen raspberries 12 oz melted and strained apricot jam as req "sliced, toasted almonds "
YIELD: four 10-inch tortes
"1. Sift together the flour, cinnamon, baking powder, and cake crumbs and set aside."
2. Cream together the butter and sugar in an electric mixer using the paddle attachment on medium speed until light and smooth.
"3. Combine the eggs and vanilla. Add the egg mixture slowly to the creamed mixture on low speed, fully incorporating it and scraping down the sides of the bowl after each addition."
4. Add the sifted dry ingredients and blend until just combined. Blend in the hazelnuts.
"5. Wrap the dough in plastic wrap and refrigerate until firm enough to work with, about 30 minutes. "
6. Roll out the dough to 1/4 in on a lightly floured work surface and cut into four 10-in diameter circles.
7. Line the bottoms of four 10-in tart or cake pans with parchment and then the linzer dough circle.
"8. Blend together the raspberry jam and the fresh or frozen raspberries. Evenly divide the mixture among the dough-lined pans. Spread the raspberry mixture in an even layer, starting from the center and working out to 1/2 in from the edge of the pan."
9. Roll out the remaining dough to 1/8 in on a lightly floured work surface and cut into strips 1/2 in wide. Use the strips to form a lattice top on each of the tarts.
"10. Bake at 350°F until light golden brown, 40 minutes."
"11. Allow the tarts to cool completely in their pans. Remove the tarts from the pans, brush the top and sides with warm apricot jam, and press the sliced, toasted almonds to the side and upper edge." &&&
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MARBLE CHEESECAKE "CAKES PRO-CHEF,-7TH-ED" 0
1 ea Graham Cracker Crust (see recipe) 1 1/2 lb sugar 4 oz cornstarch 5 lb cream cheese 1 lb eggs 2 oz egg yolks 1 oz vanilla extract 4-Jan oz grated lemon zest 10 fl oz heavy cream 4 oz melted chocolate
YIELD: two 10-inch cakes
"1. Coat the pans with a light film of softened butter and line with parchment. Divide the graham cracker crust evenly between the two pans and press into an even layer. Evenly divide the mixture between the prepared pans and firmly press to compact and evenly distribute. Bake in a 350°F oven for approximately 7 minutes, or until lightly golden brown. Remove the pans from the oven and allow to cool completely before filling."
2. Sift together the sugar and cornstarch.
"3. Cream together the sugar mixture and the cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until smooth."
"4. Combine the eggs, egg yolks, vanilla, and lemon zest and add one fourth of the mixture at a time, fully incorporating and scraping down the sides of the bowl after each addition."
"5. Add the heavy cream, scraping down the sides of the bowl as necessary."
6. Reserve 10 fl oz of the batter.
"7. Divide the batter evenly between the pans. Add 4 oz melted chocolate to the reserved batter. Pipe chocolate batter into the cakes and swirl in. Bake in a water bath in a 300°F oven until the center is set, 60 to 90 minutes. Refrigerate the cakes overnight. Unmold and serve." &&&
ProChef--------------------------------------------------------------------------
Marble cheesecake "CAKES PRO-CHEF,-7TH-ED" 0
1 ea Graham Cracker Crust (see recipe) 1 1/2 lb sugar 4 oz cornstarch 5 lb cream cheese 1 lb eggs 2 oz egg yolks 1 oz vanilla extract 4-Jan oz grated lemon zest 10 fl oz heavy cream 4 oz melted chocolate
YIELD: two 10-inch cakes
"1. Coat the pans with a light film of softened butter and line with parchment. Divide the graham cracker crust evenly between the two pans and press into an even layer. Evenly divide the mixture between the prepared pans and firmly press to compact and evenly distribute. Bake in a 350°F oven for approximately 7 minutes, or until lightly golden brown. Remove the pans from the oven and allow to cool completely before filling."
2. Sift together the sugar and cornstarch.
"3. Cream together the sugar mixture and the cream cheese in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until smooth."
"4. Combine the eggs, egg yolks, vanilla, and lemon zest and add one fourth of the mixture at a time, fully incorporating and scraping down the sides of the bowl after each addition."
"5. Add the heavy cream, scraping down the sides of the bowl as necessary."
6. Reserve 10 fl oz of the batter.
"7. Divide the batter evenly between the pans. Add 4 oz melted chocolate to the reserved batter. Pipe chocolate batter into the cakes and swirl in. Bake in a water bath in a 300°F oven until the center is set, 60 to 90 minutes. Refrigerate the cakes overnight. Unmold and serve."&&&
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MARBLEIZED POUND CAKE "CAKES PRO-CHEF,-7TH-ED"0
1 lb all-purpose flour 1 tsp baking powder 1 tsp salt 1 lb butter 1 lb eggs 1 tsp vanilla extract 6 oz "bittersweet chocolate, melted "
YIELD: 2 loaves
"1. Sift together the flour, baking powder, and salt on to a piece of parchment."
2. Cream together the sugar and butter until light.
"3. Add the eggs slowly, fully incorporating them and scraping down the side of the bowl after each addition. Blend in the vanilla."
"4. Add the sifted dry ingredients, mixing just to incorporate."
5. Divide the batter in half. Temper the melted chocolate into half of the batter.
"6. Using a folding motion, gently blend the chocolate and vanilla batters, but incorporate only until they are nicely marbleized."
7. Thoroughly grease 2 loaf pans. Carefully divide the batter evenly between the pans.
"8. Bake at 375°F. After about 15 minutes, or when a skin has formed on the baking cakes, make a slit down the center of the cakes with a sharp paring knife to create a uniform crack. Continue baking until a tester inserted in the center of each cake comes out clean."
"9. Remove the cakes from the oven, set them on a cooling rack, and let them cool. Remove them from the pans. Serve or wrap them and store under refrigeration or in the freezer."&&&
ProChef--------------------------------------------------------------------------
Marbleized pound cake "CAKES PRO-CHEF,-7TH-ED" 0
1 lb all-purpose flour 1 tsp baking powder 1 tsp salt 1 lb butter 1 lb eggs 1 tsp vanilla extract 6 oz "bittersweet chocolate, melted "
YIELD: 2 loaves
"1. Sift together the flour, baking powder, and salt on to a piece of parchment."
2. Cream together the sugar and butter until light.
"3. Add the eggs slowly, fully incorporating them and scraping down the side of the bowl after each addition. Blend in the vanilla."
"4. Add the sifted dry ingredients, mixing just to incorporate."
5. Divide the batter in half. Temper the melted chocolate into half of the batter.
"6. Using a folding motion, gently blend the chocolate and vanilla batters, but incorporate only until they are nicely marbleized."
7. Thoroughly grease 2 loaf pans. Carefully divide the batter evenly between the pans.
"8. Bake at 375°F. After about 15 minutes, or when a skin has formed on the baking cakes, make a slit down the center of the cakes with a sharp paring knife to create a uniform crack. Continue baking until a tester inserted in the center of each cake comes out clean."
"9. Remove the cakes from the oven, set them on a cooling rack, and let them cool. Remove them from the pans. Serve or wrap them and store under refrigeration or in the freezer."&&&
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MARZIPAN DESSERT DESSERT 15
7 lb almond paste 7 lb Sugar powdered item#0102390008 2 lb Fondant patisser item#0102060030 1 lb Glucose item#0108700007 2 oz Brandy
"mix almond paste and sugar using the paddle on low speed for aprox 2 minutes. add fondant, glucose and brandy and mix until smooth" &&&
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MAYAN CHOCOLATE CAKE GAYLORD MAYAN-CHOCOLATE-CAKE 18
SOURCE JOHN GILBERT 1 lb chocolate 72% 8-May lb butter 2-Jan lb sugar 16-Jul lb yolks 2-Jan lb eggs 4-Jan lb Bread flour
Method: Melt butter. Add Chocolate. Stir until melted. Add sugar. Stir Until Disolved. Add eggs and yolks. Stir in flour. Mix well. Batter will look smooth. Use #16 scoop and place batter into muffin tins that have been sprayed with a non stick coating. bake at 325 in rack oven until done aprox 6-12minutes &&&
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MEXICAN COOKIE DESSERT DESSERT 1
SOURCE CHEF ALDALEDO MUCHACHO GARZA 2 3/4 tsp Salt 3 7/16 lb All Purpose Flour 2 3/4 tsp Vanilla Extract 1 1/3 lb "Sugar, Confectioners "2 3/4 lb Unsalted Butter 9 3/4 oz Pecan
"Toast and grind pecans. Cream butter and powdered sugar until light and fluffy. Add vanilla extract. Add salt and flour. Beat until throughly combined. Add pecans. Set dough in fridge for 1hour. Form dough into 1"" balls. Place on lined sheet pan and bake at 325F until light brown in color. Roll in powdered sugar(for decor)n after baking." &&&
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MILK CHOCOLATE MOUSSE(CREME ANGLAIS) GAYLORD PEANUTBUTTER-BAR 2
24 3/4 sheet Gelatin item#108700075 5 lb Chocolate milk 35% item#0108050015 4 1/2 lb Heavy cream item#0101200028 3 lb Cream Anglaise
Melt Chocolate. Warm anglaise over a bain marie. whip creme to soft peaks and set aside. Soak gelatin in ice water. When Gelatin is soft and anglaise is warm add the gelatin to the anglaise and stir until melted. Add the melted chocolate to this. Let this mix cool to 87-90 f. Temper with some of the whip cream then gently fold in the rest of whipped creme. &&&
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MOCHA SAUCE "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
20 ea egg yolks 1 1/4 lb sugar 5 oz coffee-flavored liqueur 5 oz chocolate-flavored liqueur 22 oz "heavy cream, whipped "
YIELD: 2 quarts
"1. Combine the shallots, peppercorns, and vinegar in a small pan and reduce over medium heat until nearly dry (à sec)."
2. Add the water to the reduction and strain into a stainless-steel bowl.
"3. Add the egg yolks and set over simmering water. Cook, whisking constantly until the yolks triple in volume and fall in ribbons from the whisk."
"4. Remove the cooked egg yolks from the simmering water and set on a clean side towel to keep the bowl from slipping. Gradually ladle in the hot melted butter in a thin stream, whisking constantly. As the butter is blended into the egg yolks, the sauce will thicken. If it becomes too tight and the butter is not blending in easily, you may need to add a little water or lemon juice to loosen the yolks enough to absorb the remaining butter."
"5. Taste the sauce and add lemon juice, salt, pepper and cayenne, if desired, as needed. "
"6. Whip the heavy cream to medium peaks and fold into the batch of hollandaise, or fold whipped cream into individual portions at the time of service."
NOTE:The sauce can be held for no longer than 2 hours at 145°. This can be accomplished by holding the sauce in hot (not simmering or boiling) water or in an insulated bottle.&&&
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Mocha sauce "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
20 ea egg yolks 1 1/4 lb sugar 5 oz coffee-flavored liqueur 5 oz chocolate-flavored liqueur 22 oz "heavy cream, whipped "
YIELD: 2 quarts
"1. Combine the shallots, peppercorns, and vinegar in a small pan and reduce over medium heat until nearly dry (à sec)."
2. Add the water to the reduction and strain into a stainless-steel bowl.
"3. Add the egg yolks and set over simmering water. Cook, whisking constantly until the yolks triple in volume and fall in ribbons from the whisk."
"4. Remove the cooked egg yolks from the simmering water and set on a clean side towel to keep the bowl from slipping. Gradually ladle in the hot melted butter in a thin stream, whisking constantly. As the butter is blended into the egg yolks, the sauce will thicken. If it becomes too tight and the butter is not blending in easily, you may need to add a little water or lemon juice to loosen the yolks enough to absorb the remaining butter."
"5. Taste the sauce and add lemon juice, salt, pepper and cayenne, if desired, as needed. "
"6. Whip the heavy cream to medium peaks and fold into the batch of hollandaise, or fold whipped cream into individual portions at the time of service."
NOTE:The sauce can be held for no longer than 2 hours at 145°. This can be accomplished by holding the sauce in hot (not simmering or boiling) water or in an insulated bottle.&&&
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MOLLY'S IRISH COFFEE-CREAM CAKE WITH CHOC SILK FROSTING DESSERT CAKES5
Cake 6 1/4 lb Unsalted butter item #0101100014 13 3/4 lb Sugar fine granulated item#0102390045 6 2/3 lb Egg whole liquid item#010300014 8 3/4 lb Buttermilk item#0101200049 5 oz Vanilla extract item#0102600028 15 lb "Flour, all purpose "30 tsp Baking powder item # 0102060022 15 tsp Salt kosher item#0102330013 15 tsp Baking soda item#010206003 Irish whiskey glaze 30 cup Sugar fine granulated item#0102390045 15 cup Unsalted butter item #0101100014 7 1/2 cup Water 7 1/2 cup Irish whiskey 30 tbl Vanilla extract item#0102600028 Coffee Cream 50 oz Unsalted butter item #0101100014 60 oz White chocolate item#0108050013 5 tbl Coffee extract item#0102600034 3 3/4 cup Sugar powdered item#0102390008 55 oz Egg whole liquid item#010300014 Choc Silk Frosting 8 1/8 lb Sugar fine granulated item#0102390045 60 oz Unsweetened chocolate 7 1/2 cup Water 131 1/4 oz Egg whole liquid item#010300014 60 oz Choc callebaut item#0108050011 7 1/2 cup Almonds Sliced and toasted 50 oz Unsalted butter item #0101100014
"Cake: Cream the butter and sugar together in a bowl until light and fluffy. Add eggs, buttermilk and vanilla. Mix well. Sift together the flour, baking powder, baking soda and salt. Add the dry mixture to the bowl and combine well.Pour into prepared flat sheet pan with frame. Bake at 320f for 40-50 minutes. Scale 9.5lbs per sheet"
"Irish Whiskey Glaze: Combine sugar and water over medium heat and bring to a boil. Stir in the butter, and continue to stir until it has melted. Stir in the whiskey and vanilla and remove from heat. When cake is out from oven and still warm, poke holes all over it and pour whiskey glaze over it. Let the the cake cool complely. aprox 2 1/2 lb per cake"
Coffee Cream: Melt Chocolate in the top of a dbl boiler over medium heat. Crewam the butter and sugar in a mixing bowl until light. Add the melted Chocolates and the coffee extract. Continue to mix until light and fluffy.Spread the cream ont he top of cooled cake. Refridgerate for at leat one hour before topping with frosting aprox 2 1/2 lbs per frame
Choc Silk Frosting: Combine sugar and water in a sauce pan over medium heat and bring to a boil. Stir until the sugar has disolved and turned into a syrup. Remove pan from stove and add chocolate. Stir until choc is completly melted. Pour into mixing bowl with whip. Add egs in stages. Add the butter in increments Mix until smooth and silky. Remove cooled cake from fridge. Spread frosting over coffee cream. and sprinkle with almonds. 5lbs per frame &&&
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MUDD SLIDE COOKIES "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 1
2 lb unsweetened chocolate 6 lb bittersweet chocolate 1 lb butter 32 ea eggs 6 lb sugar 1 oz coffee extract 1 oz vanilla extract 1 lb cake flour 1 1/2 oz baking powder 2-Jan oz salt 1 1/3 lb walnuts 4 1/2 lb chocolate chips
YIELD: 12 dozen cookies
1. Finely chop the unsweetened and bittersweet chocolates and melt together with the butter in a stainless-steel bowl set over a pan of barely simmering water. Remove from the heat and set aside.
"2. Beat together the eggs, sugar, coffee extract, and vanilla extract in a mixer, using the wire whip attachment, on high speed for 5 minutes or until thick in texture and light in color. Add the chocolate mixture all at once to the egg mixture and blend together. Scrape down the bowl as necessary."
"3. Sift together the flour, baking powder, and salt and blend into the mixture, scraping down the bowl as necessary. Add the walnuts and chocolate chips and mix just until blended."
"4. Portion into 2-lb logs, wrap in parchment paper, and store in the freezer or under refrigeration until needed."
5. Cut logs into 2 1/2-oz pieces and place on parchment-lined sheet pans.
"6. Bake in a 350°F oven for 14 minutes, or until golden brown. Remove the cookies from the tray and allow to cool completely on a wire rack. Cookies may be stored for up to 1 week."&&&
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Mudd slide cookies "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
2 lb unsweetened chocolate 6 lb bittersweet chocolate 1 lb butter 32 ea eggs 6 lb sugar 1 oz coffee extract 1 oz vanilla extract 1 lb cake flour 1 1/2 oz baking powder 2-Jan oz salt 1 1/3 lb walnuts 4 1/2 lb chocolate chips
YIELD: 12 dozen cookies
1. Finely chop the unsweetened and bittersweet chocolates and melt together with the butter in a stainless-steel bowl set over a pan of barely simmering water. Remove from the heat and set aside.
"2. Beat together the eggs, sugar, coffee extract, and vanilla extract in a mixer, using the wire whip attachment, on high speed for 5 minutes or until thick in texture and light in color. Add the chocolate mixture all at once to the egg mixture and blend together. Scrape down the bowl as necessary."
"3. Sift together the flour, baking powder, and salt and blend into the mixture, scraping down the bowl as necessary. Add the walnuts and chocolate chips and mix just until blended."
"4. Portion into 2-lb logs, wrap in parchment paper, and store in the freezer or under refrigeration until needed."
5. Cut logs into 2 1/2-oz pieces and place on parchment-lined sheet pans.
"6. Bake in a 350°F oven for 14 minutes, or until golden brown. Remove the cookies from the tray and allow to cool completely on a wire rack. Cookies may be stored for up to 1 week." &&&
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MULTIGRAIN BREAD "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
9 lb "milk, at 68° to 76°F "12 oz compressed yeast 8 oz cornmeal 10 lb bread flour 1 lb bran 1 lb oatmeal 1 lb cracked wheat 8 oz whole wheat flour 2 oz molasses 1 1/4 lb sugar 12 oz butter 4 oz salt
YIELD: twenty 1-pound 4-ounce loaves
1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the remaining ingredients and, using the dough hook attachment, mix on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until it has doubled in volume, about 75 minutes."
"4. Turn the dough out onto a lightly floured work surface. Fold over the dough and scale it into twenty 1 1/4-lb pieces. Round the pieces, cover, and let rest for 10 minutes."
5. Re-shape the pieces into round loaves and place on sheet pans that have been lined with parchment and lightly dusted with cornmeal.
"6. Proof the loaves in a proof box or, covered, in a warm area until double in size. Just before baking, slash the loaves."
"7. Bake in a 380°F oven until deep in color and hollow sounding when tapped on the bottom, about 30 to 40 minutes."
8. Remove from the pans and cool on racks. &&&
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Multigrain bread "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
9 lb "milk, at 68° to 76°F "12 oz compressed yeast 8 oz cornmeal 10 lb bread flour 1 lb bran 1 lb oatmeal 1 lb cracked wheat 8 oz whole wheat flour 2 oz molasses 1 1/4 lb sugar 12 oz butter 4 oz salt
YIELD: twenty 1-pound 4-ounce loaves
1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the remaining ingredients and, using the dough hook attachment, mix on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until it has doubled in volume, about 75 minutes."
"4. Turn the dough out onto a lightly floured work surface. Fold over the dough and scale it into twenty 1 1/4-lb pieces. Round the pieces, cover, and let rest for 10 minutes."
5. Re-shape the pieces into round loaves and place on sheet pans that have been lined with parchment and lightly dusted with cornmeal.
"6. Proof the loaves in a proof box or, covered, in a warm area until double in size. Just before baking, slash the loaves."
"7. Bake in a 380°F oven until deep in color and hollow sounding when tapped on the bottom, about 30 to 40 minutes."
8. Remove from the pans and cool on racks.&&&
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MYAN CHOCOLATE CAKE GAYLORD CAKES 9
SOURCE CHEF GILBERT 1 lb chocolate 72% 8-May lb butter 2-Jan lb sugar 16-Jul lb yolks 2-Jan lb eggs 4-Jan lb Bread flour
Method: Melt butter. Add Chocolate. Stir until melted. Add sugar. Stir Until Disolved. Add eggs and yolks. Stir in flour. Mix well. Batter will look smooth. Use #16 scoop and place batter into muffin tins that have been sprayed with a non stick coating. bake at 325 in rack oven until done aprox 6-12minutes &&&
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NEW YORK CHEESECAKE DESSERT DESSERT 683
SOURCE CHEF CHEZY CAEK 25 lb Cream Cheese Item #0101400056 7 1/2 lb Sugar Fine Granulated Item#0102390045 5 lb Egg Whole Liquid Item#010300014 2 lb Yolks 10%sugar Item#0101300011 3 lb Heavy Cream Item#0101200028 2-Jan oz Salt Kosher Item#0102330013 2 oz Vanilla Extract Item#0102600028
"Place cheese, and sugar in bowl and mix on med speed using the paddle attachment. Cream well and scrape. add yolks and eggs in four stages, scaping well between additions,(including top of bowl and all facets of the paddle)" Add cream salt and vanilla and finish mixing.
Council oak: prepare rings with crust. Add 7oz batter &&&
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NEW YORK CHEESECAKE Sheet GAYLORD BUFFET 205
SOURCE CHEF CHEZY CAEK 7 1/2 lb Cream Cheese Item #0101400056 2 1/4 lb Sugar Fine Granulated Item#0102390045 1 1/2 lb Egg Whole Liquid Item#010300014 8-May lb Yolks 10%sugar Item#0101300011 8-Jul lb Heavy Cream Item#0101200028 8-Jan oz Salt Kosher Item#0102330013 8-May oz Vanilla Extract Item#0102600028
"Place cheese, and sugar in bowl and mix on med speed using the paddle attachment. Cream well and scrape. add yolks and eggs in four stages, scaping well between additions,(including top of bowl and all facets of the paddle)" Add cream salt and vanilla and finish mixing.
Council oak: prepare rings with crust. Add 7oz batter &&&
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NUTCRACKERS "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
7 oz butter 4 oz sugar 5 oz honey 5 oz milk 8 oz toasted hazelnuts 8 oz small diced candied fruit 19 ea "whole glazed cherries, halved " as req tempered chocolate
YIELD: thirty-seven 1-ounce cookies
"1. Combine the butter, sugar, honey, and milk in a saucepan and cook to 245°F. "
2. Add the hazelnuts and candied fruit and fully combine.
"3. Using a small round scoop, about 3-in in diameter, portion into bun pans. Place a glazed cherry half in the center of each."
"4. Bake in a 360°F oven until light golden brown, 12 to 15 minutes."
5. Let cool completely.
6. Spread some of the tempered chocolate on the bottom of each cookie and mark with a cake comb in a wave pattern.
7. Cookies may be stored in an airtight container for up to two weeks.
NOTE: "If baked on a flat sheet pan, push the mixture back in shape with a 3-in ring halfway through baking."&&&
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Nutcrackers "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
7 oz butter 4 oz sugar 5 oz honey 5 oz milk 8 oz toasted hazelnuts 8 oz small diced candied fruit 19 ea "whole glazed cherries, halved " as req tempered chocolate
YIELD: thirty-seven 1-ounce cookies
"1. Combine the butter, sugar, honey, and milk in a saucepan and cook to 245°F. "
2. Add the hazelnuts and candied fruit and fully combine.
"3. Using a small round scoop, about 3-in in diameter, portion into bun pans. Place a glazed cherry half in the center of each."
"4. Bake in a 360°F oven until light golden brown, 12 to 15 minutes."
5. Let cool completely.
6. Spread some of the tempered chocolate on the bottom of each cookie and mark with a cake comb in a wave pattern.
7. Cookies may be stored in an airtight container for up to two weeks.
NOTE: "If baked on a flat sheet pan, push the mixture back in shape with a 3-in ring halfway through baking."&&&
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OATMEAL RAISIN COOKIE "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
13 1/2 oz all-purpose flour 1 tsp baking soda 2-Jan tsp baking powder 1 tsp salt 8-Jan tsp ground cloves 4-Jan tsp ground cinnamon 4-Jan tsp ground allspice 8 oz butter 12 oz light brown sugar 2 oz granulated sugar 3 ea eggs 8 oz rolled oats 4 oz raisins
YIELD: forty-six 1-ounce cookies
"1. Sift together the flour, baking soda, baking powder, salt, ground cloves, cinnamon, and allspice and set aside."
"2. Cream together the butter, brown sugar, and granulated sugar in an electric mixer, using the paddle attachment on medium speed, until light and smooth."
"3. Add the eggs slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition."
"4. Blend in the sifted dry ingredients, mixing just to incorporate. Blend in the rolled oats and raisins."
"5. Divide the dough in half. Roll each half into a log 23-in long. Wrap the logs and refrigerate until firm. Slice each log into 1-in pieces and place them on parchment-lined sheet pans. Or, after the batter is mixed, scoop the dough directly onto the pans, using a stainless-steel 1-oz scoop."
"6. Bake in a 350°F oven until the cookies are golden brown, 15 to 18 minutes. Remove the cookies from the pans and cool on a wire rack. Store in an airtight container for up to 2 weeks." &&&
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Oatmeal raisin cookie "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
13 1/2 oz all-purpose flour 1 tsp baking soda 2-Jan tsp baking powder 1 tsp salt 8-Jan tsp ground cloves 4-Jan tsp ground cinnamon 4-Jan tsp ground allspice 8 oz butter 12 oz light brown sugar 2 oz granulated sugar 3 ea eggs 8 oz rolled oats 4 oz raisins
YIELD: forty-six 1-ounce cookies
"1. Sift together the flour, baking soda, baking powder, salt, ground cloves, cinnamon, and allspice and set aside."
"2. Cream together the butter, brown sugar, and granulated sugar in an electric mixer, using the paddle attachment on medium speed, until light and smooth."
"3. Add the eggs slowly on low speed, fully incorporating and scraping down the sides of the bowl after each addition."
"4. Blend in the sifted dry ingredients, mixing just to incorporate. Blend in the rolled oats and raisins."
"5. Divide the dough in half. Roll each half into a log 23-in long. Wrap the logs and refrigerate until firm. Slice each log into 1-in pieces and place them on parchment-lined sheet pans. Or, after the batter is mixed, scoop the dough directly onto the pans, using a stainless-steel 1-oz scoop."
"6. Bake in a 350°F oven until the cookies are golden brown, 15 to 18 minutes. Remove the cookies from the pans and cool on a wire rack. Store in an airtight container for up to 2 weeks." &&&
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ORANGE BISCOTTI "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
10 oz all-purpose or bread flour 1 tsp baking soda 3 ea eggs 6 1/2 oz sugar 4-Jan tsp salt 1 tsp vanilla extract 4-Jan tsp almond extract 7 oz slivered almonds 3 tbsp grated orange zest 3 oz finely chopped candied orange peel
YIELD: 32 biscotti
1. Place the flour and baking soda in a stainless-steel bowl and whisk to combine.
"2. Whip the eggs, sugar, salt, vanilla extract, and almond extract in an electric mixer using the whip attachment on high speed, until light and thick."
"3. Blend in the flour mixture on low speed, mixing until just incorporated."
"4. Add the almonds, orange zest, and orange peel and blend until fully combined, scraping down the sides of the bowl as necessary."
5. Spread the dough in a strip 4 x 16-in on a parchment-lined sheet pan.
"6. Bake in a 300°F oven until light golden brown, about 1 hour."
7. Remove the pan from the oven and let cool for 5 to 10 minues. Lower the oven temperature to 275°F.
8. Using a serrated knife cut the strip crosswise into 1/8-in slices.
"9. Place the sliced cookies back on the parchment-lined sheet pan and bake, turning over halfway through the baking time, until golden brown and crisp, 20 to 25 minutes."
10. Cool the cookies on a wire rack and store in an airtight container for up to two weeks.&&&
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Orange biscotti "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
10 oz all-purpose or bread flour 1 tsp baking soda 3 ea eggs 6 1/2 oz sugar 4-Jan tsp salt 1 tsp vanilla extract 4-Jan tsp almond extract 7 oz slivered almonds 3 tbsp grated orange zest 3 oz finely chopped candied orange peel
YIELD: 32 biscotti
1. Place the flour and baking soda in a stainless-steel bowl and whisk to combine.
"2. Whip the eggs, sugar, salt, vanilla extract, and almond extract in an electric mixer using the whip attachment on high speed, until light and thick."
"3. Blend in the flour mixture on low speed, mixing until just incorporated."
"4. Add the almonds, orange zest, and orange peel and blend until fully combined, scraping down the sides of the bowl as necessary."
5. Spread the dough in a strip 4 x 16-in on a parchment-lined sheet pan.
"6. Bake in a 300°F oven until light golden brown, about 1 hour."
7. Remove the pan from the oven and let cool for 5 to 10 minues. Lower the oven temperature to 275°F.
8. Using a serrated knife cut the strip crosswise into 1/8-in slices.
"9. Place the sliced cookies back on the parchment-lined sheet pan and bake, turning over halfway through the baking time, until golden brown and crisp, 20 to 25 minutes."
10. Cool the cookies on a wire rack and store in an airtight container for up to two weeks. &&&
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ORANGE CHOCOLATE SUNBURST(DECOR) DESSERT DESSERT 35
SOURCE CHEF GILBERT 3 oz White Chocolate Coating (coco barry) 16-Jan oz Orange Food Coloring
Melt coating and add color. Place quarter size drops on parchment paper. With a back of a spoon create sunburst shapes &&&
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ORANGE DRIZZLE (FOR CHOCOLATE TOFFEE TORTE) DESSERT DESSERT 6
4 oz Orange Juice Item#0106550001 2 oz Carma Gel Item#0108700156
Mix and strain &&&
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ORANGE FOAM GAYLORD MAYAN-CHOCOLATE-CAKE 1
SOURCE JOHN GILBERT 1 TBS LECITHIN POWDER 4 1/4 OZ HALF-HALF 8 1/2 OZ ORANGE SHEBET
MIX LECITHIN AND HALF- HALF. SIMMER UNTIL LECITHIN IS DISOLVED. ADD SHERBERT AND BLEND UNTIL SMOOTH. STRAIN AND RESERVE. FLUFF AND SKIM OFF TOP BEFORE SERVING. &&&
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ORANGE GLAZE FOR ORANGE TIMBALE DESSERT DESSERT 35
SOURCE CHEF GILBERT 10 oz Carma Clear Gel (bucket) 16-Jan oz Orange Food Coloring
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ORANGE MARSHMALLOW GAYLORD PETITEFOUR 1
SOURCE FULL SHEET 30 3/8 Ounces Sugar fine granulated item#0102390045 12 3/8 Ounces Water 1 1/8 Ounces Glucose item#0108700007 3 3/4 Ounces Gelatin item#108700075 Ounces Orange color as needed 4-Jan oz Orange oil item#0108200012 Ounces 4 1/4 Ounces Egg white frzn item#01013000010 2-Jan oz Creamof tarter item#0102600122 1 3/4 Ounces Sugar fine granulated item#0102390045
"~over medium heat, combine the sugar and the glucose with the water. stir until disolved"
"~Bring the syrup to a boil, but do not stir. continue boiling until the sugar reaches 260f"
"~meanwhile, begin whipping whites with the cream of tarter and the secound measure of sugar."
"~in another pan, soften the gelatin in ice cold water for 5-10minutes. melt gelatin over gentle heat until disolved. "
"~whisk the disolved gelatin into the syrup.add color. whisking continuously, gradually pour this into the stiffly beaten egg white."
~continue beating until a a mass is created that is thick enough to hold its shape. add oil.
~lightly spray a full sheet pan. dust the pan with a equal combination of cornstarch and powdered sugar. pour the marshmallow in the pan and spread evenly.\
~let sit for several hours. top with combination of cornstarch and powdered sugar. Flip dust again. Wrap until ready to use.&&&
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ORANGE MARSHMALLOW ANNSTORK DESSERT DESSERT 1
SOURCE FULL SHEET 30 3/8 Ounces Sugar fine granulated item#0102390045 12 3/8 Ounces Water 1 1/8 Ounces Glucose item#0108700007 3 3/4 Ounces Gelatin item#108700075 Ounces Orange color as needed 4-Jan oz Orange oil item#0108200012 Ounces 4 1/4 Ounces Egg white frzn item#01013000010 2-Jan oz Creamof tarter item#0102600122 1 3/4 Ounces Sugar fine granulated item#0102390045
"~over medium heat, combine the sugar and the glucose with the water. stir until disolved"
"~Bring the syrup to a boil, but do not stir. continue boiling until the sugar reaches 260f"
"~meanwhile, begin whipping whites with the cream of tarter and the secound measure of sugar."
"~in another pan, soften the gelatin in ice cold water for 5-10minutes. melt gelatin over gentle heat until disolved. "
"~whisk the disolved gelatin into the syrup.add color. whisking continuously, gradually pour this into the stiffly beaten egg white."
~continue beating until a a mass is created that is thick enough to hold its shape. add oil.
~lightly spray a full sheet pan. dust the pan with a equal combination of cornstarch and powdered sugar. pour the marshmallow in the pan and spread evenly.\
~let sit for several hours. top with combination of cornstarch and powdered sugar. Flip dust again. Wrap until ready to use.&&&
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ORANGE MARSHMALLOW STICK DESSERT DESSERT1

&&&
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ORANGE MOUSSE(W/CREAM CHEESE) DESSERT DESSERT50
SOURCE CHEF GILBERT 1 lb Sugar 8-May lb Water 1 lb Egg Whites 11 3/4 each Gelatin Sheets 1 15/16 lb Cream Cheese 3-Jan lb Orange Liqueur 2-Jan lb Orange Juice 1 oz Orange Zest 2-Jan lb Heavy Cream
"Take sugar and water and cook to 240f. Pour over whipping egg whites to make an italian meringue. Whip until cool. Soften Gelatin in ice water.Paddle cream cheesew, zest and 1/4 of the orange juice until smooth. Add gelatin to the Orange Liquor and gently warm over stove top until melted. add this and remainder of orange juice to the cream cheese. Whip cream to soft peaks. fold into cream cheese alternating with the italian meringue....." &&&
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ORANGE SAUCE "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
20 ea egg yolks 1 1/4 lb sugar 10 fl oz orange-flavored liqueur 22 oz "heavy cream, whipped "
YIELD: 2 quarts
1. Combine the egg yolks and sugar in a stainless-steel bowl over a simmering hot water bath. Whip until pale yellow and thick.
"2. Remove the mixture from the water bath, add the liqueur, and chill thoroughly."
3. Fold the whipped cream into the cold sauce.
"4. The sauce is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to 3 hours. "
NOTE: "Serve this sauce with cobblers, fritters, or other baked or fried desserts." &&&
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Orange sauce "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
20 ea egg yolks 1 1/4 lb sugar 10 fl oz orange-flavored liqueur 22 oz "heavy cream, whipped "
YIELD: 2 quarts
1. Combine the egg yolks and sugar in a stainless-steel bowl over a simmering hot water bath. Whip until pale yellow and thick.
"2. Remove the mixture from the water bath, add the liqueur, and chill thoroughly."
3. Fold the whipped cream into the cold sauce.
"4. The sauce is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to 3 hours. "
NOTE: "Serve this sauce with cobblers, fritters, or other baked or fried desserts." &&&
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ORANGE SMOOTHIE GAYLORD MAYAN-CHOCOLATE-CAKE 2
SOURCE JOHN GILBERT 4 cup ORANGE SHERBERT 2 cup Orange juice item#0106550001 1 cup Milk 3 each Cherry FRESH
"PUT SHERBERT, ORANGE JUICE,CHERRY AND MILK IN A BLENDER AND BLEND UNTIL SMOOTH. POUR INTO CHILLED GLASS. ADD STRAW AND GARNISH" &&&
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ORANGE TIMBALE (CONSTANT GRIND) DESSERT DESSERT 35
SOURCE CHEF GILBERT 1 1/2 lb Jaconde 3 oz tulip decor 32 oz ladyfinger sponge 50 oz Orange mousse(w cream cheese) 8 oz Orange Glaze for Orange Timbale 3 oz Orange Chocolate Sunburst Decor 2-Jan each Fresh Strawberry
&&&
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PANNACOTTA DESSERT 30
3 lb Heavy cream item#0101200028 3 lb Milk homo 1 gal item# 0101200047 1 1/4 lb Sugar fine granulated item#0102390045 16 each Gelatin item#108700075 sheets 2 1/2 tsp Vanilla extract item#0102600028
bring heavy cream and sugar to a boil. add softened gelatin. stir until completley disoved. Stir in cold milk. ADD VANILLA. POUR INTO GLASSES TO SET. &&&
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PANNACOTTA WITH MARSCOPONE sugar free GAYLORD SUGAR-FREE 10
SOURCE JOHN GILBERT 16 oz Marscopone cheese item #0101400151 2 cup Milk homo 1 gal item# 0101200047 2-Jan cup Splenda (for baking) 2-Jan each Vanilla bean item#0102060037 7 sheet Gelatin item#108700075
"Coat Molds with oil and set aside. Soften gelatin in cold water. Bring milk,spenda to a boil. Stir in gelatin and marscopone. Strain and pour into prepared molds. Put in cooler to set." &&&
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PASTILLAGE GAYLORD SHOWPIECE 6
2 Pound Sugar powdered item#0102390008 16-Jan Pound Gelatin item#108700075 8-Jan Pound Water 8-Jan Pound Vinegar
&&&
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PASTRY CREAM "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 0
2 lb milk 8 oz sugar 3 oz cornstarch 7 ea eggs 1 tbsp vanilla extract 3 oz butter
YIELD: 1 Quart
1. Combine the milk with half the sugar in a saucepan and bring to a boil.
"2. Combine the remaining sugar with the cornstarch, add the eggs, and mix until smooth."
"3. Temper the egg mixture into the hot milk and bring to a full boil, stirring constantly."
"4. Remove from the heat and stir in the vanilla and butter. Transfer to a clean container, place a piece of plastic wrap directly on the pastry cream, and let cool."
"5. The pastry cream is ready to use now, or it may be thoroughly cooled and stored for later use." &&&
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Pastry cream "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 0
2 lb milk 8 oz sugar 3 oz cornstarch 7 ea eggs 1 tbsp vanilla extract 3 oz butter
YIELD: 1 Quart
1. Combine the milk with half the sugar in a saucepan and bring to a boil.
"2. Combine the remaining sugar with the cornstarch, add the eggs, and mix until smooth."
"3. Temper the egg mixture into the hot milk and bring to a full boil, stirring constantly."
"4. Remove from the heat and stir in the vanilla and butter. Transfer to a clean container, place a piece of plastic wrap directly on the pastry cream, and let cool."
"5. The pastry cream is ready to use now, or it may be thoroughly cooled and stored for later use." &&&
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PÂTE À CHOUX DESSERT DESSERT 36
1 pt Water 8 oz Unsalted Butter Item #0101100014 1 tsp Salt Kosher Item#0102330013 1 tsp Sugar Fine Granulated Item#0102390045 12 oz Flour Bread Item#0102390046 10 oz Eggs Whole Item#0101300004
YIELD: 3 1/2 pounds
"1. Combine the water, butter, salt, and sugar in a saucepan and bring to a rolling boil."
"2. Add the flour all at once, stirring constantly, until the mixture forms a ball and pulls away from the side of the pan."
"3. Transfer the mixture to the bowl of an electric mixer and, using the paddle attachment on high speed, beat in the eggs one or two at a time, fully incorporating them and scraping down the sides of the bowl after each addition. Check the appearance and consistency after each addition. When the dough is a medium-stiff paste and has a shiny appearance, stop adding eggs."
4. Fill a pastry bag and pipe out dough as desired onto a parchment-lined sheet pan.
5. Bake in a 380°F oven until the structure has been formed and a little color has developed. Reduce the temperature to 325°F and bake until almost all the moisture has evaporated from the pâte à choux and it has a golden brown color.&&&
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Pâte à choux "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED"0
1 pt "water, milk, or combination "8 oz "butter, cut into pieces "1 tsp salt 1 tsp sugar 12 oz bread flour as req 4-6 eggs
YIELD: 3 1/2 pounds
"1. Combine the water, butter, salt, and sugar in a saucepan and bring to a rolling boil."
"2. Add the flour all at once, stirring constantly, until the mixture forms a ball and pulls away from the side of the pan."
"3. Transfer the mixture to the bowl of an electric mixer and, using the paddle attachment on high speed, beat in the eggs one or two at a time, fully incorporating them and scraping down the sides of the bowl after each addition. Check the appearance and consistency after each addition. When the dough is a medium-stiff paste and has a shiny appearance, stop adding eggs."
4. Fill a pastry bag and pipe out dough as desired onto a parchment-lined sheet pan.
5. Bake in a 380°F oven until the structure has been formed and a little color has developed. Reduce the temperature to 325°F and bake until almost all the moisture has evaporated from the pâte à choux and it has a golden brown color. &&&
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PÂTE À CHOUX Decor GAYLORD GARNISH 36
1 pt Water 8 oz Unsalted Butter Item #0101100014 1 tsp Salt Kosher Item#0102330013 1 tsp Sugar Fine Granulated Item#0102390045 12 oz Flour Bread Item#0102390046 10 oz Eggs Whole Item#0101300004
YIELD: 3 1/2 pounds
"1. Combine the water, butter, salt, and sugar in a saucepan and bring to a rolling boil."
"2. Add the flour all at once, stirring constantly, until the mixture forms a ball and pulls away from the side of the pan."
"3. Transfer the mixture to the bowl of an electric mixer and, using the paddle attachment on high speed, beat in the eggs one or two at a time, fully incorporating them and scraping down the sides of the bowl after each addition. Check the appearance and consistency after each addition. When the dough is a medium-stiff paste and has a shiny appearance, stop adding eggs."
4. Fill a pastry bag and pipe out dough as desired onto a parchment-lined sheet pan.
5. Bake in a 380°F oven until the structure has been formed and a little color has developed. Reduce the temperature to 325°F and bake until almost all the moisture has evaporated from the pâte à choux and it has a golden brown color. &&&
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PÂTÉ DOUGH "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
20 oz "bread flour, sifted "1 1/2 oz powdered milk 4-Jan oz baking powder 2-Jan oz salt 3 1/2 oz shortening 2 1/2 oz butter 2 ea eggs 2-Jan fl oz vinegar 9 fl oz milk
YIELD: 2 pounds
"1. Place the flour, powdered milk, baking powder, salt, shortening, and butter in a food processor and pulse to a coarse meal. Add the eggs and vinegar and pulse for 5 seconds."
"2. Transfer the dough to a mixer, add 4 to 5 oz of the milk, and knead for 3 to 4 minutes on medium speed, until the dough forms a ball. Check consistency and add more milk if necessary."
3. Remove the dough from the mixer and knead by hand until smooth. Square off the dough and wrap in plastic. Let it rest for 30 minutes.
4. Roll out to the size of a sheet pan on a lightly floured surface.
"5. Place the dough on a sheet pan lined with parchment paper, cover with another sheet of parchment paper, and wrap tightly with plastic wrap. The dough is ready to use to line a pâté mold, to cut into decorative shapes, or to make barquettes and tartlet molds."
NOTE:"The flavor of the dough can be varied by adding ground spices or herbs, lemon zest, or grated cheese. Rye or whole wheat flour, or cornmeal, may be used to replace up to one third of the bread flour for a different flavor, texture, and appearance."&&&
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Pâté dough "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 0
20 oz "bread flour, sifted "1 1/2 oz powdered milk 4-Jan oz baking powder 2-Jan oz salt 3 1/2 oz shortening 2 1/2 oz butter 2 ea eggs 2-Jan fl oz vinegar 9 fl oz milk
YIELD: 2 pounds
"1. Place the flour, powdered milk, baking powder, salt, shortening, and butter in a food processor and pulse to a coarse meal. Add the eggs and vinegar and pulse for 5 seconds."
"2. Transfer the dough to a mixer, add 4 to 5 oz of the milk, and knead for 3 to 4 minutes on medium speed, until the dough forms a ball. Check consistency and add more milk if necessary."
3. Remove the dough from the mixer and knead by hand until smooth. Square off the dough and wrap in plastic. Let it rest for 30 minutes.
4. Roll out to the size of a sheet pan on a lightly floured surface.
"5. Place the dough on a sheet pan lined with parchment paper, cover with another sheet of parchment paper, and wrap tightly with plastic wrap. The dough is ready to use to line a pâté mold, to cut into decorative shapes, or to make barquettes and tartlet molds."
NOTE:"The flavor of the dough can be varied by adding ground spices or herbs, lemon zest, or grated cheese. Rye or whole wheat flour, or cornmeal, may be used to replace up to one third of the bread flour for a different flavor, texture, and appearance."&&&
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PEANUT BUTTER GANACHE GAYLORD PEANUTBUTTER-BAR 2
SOURCE JOHN GILBERT 2 cup Heavy cream item#0101200028 2 lb White chocolate item#0108050013 2 cup Peanut butter
Melt Choc Set. Boil Ccream and add peanutbutter. Pour over Chocolate and mix well. &&&
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PEANUT COOKIE DECOR GAYLORD DESSERT 15
SOURCE JOHN GILBERT 6 oz Sugar Fine Granulated Item#0102390045 5 oz Almond Flour Item#102390023 4 oz Egg White Frzn Item#01013000010 2 1/2 oz Flour Bread Item#0102390046 pinch Salt Kosher Item#0102330013
"Mix together the almond powder, flour and half of the sugar. Whip up egg whites with the salt and the other half of sugar. Add dry mix into the egg whites in thirds. Spread into template and sprinkle with peanuts, bake at 325f in rack oven until light brown. Mold into desired shape." &&&
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PEASANT PECAN LOAF "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
3 lb "milk, at 68° to 76°F "4 oz compressed yeast 4 1/2 lb whole wheat flour 8 oz oatmeal 4 3/4 oz honey 4 3/4 oz butter 1 lb pecans 1 1/4 oz salt 1 lb raisins
YIELD: eight 1-pound 4-ounce loaves
1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add remaining ingredients except raisins and, using the dough hook attachment, mix on low speed just to incorporate. Increase to medium speed and mix for 8 minutes, add the raisins, and continue mixing until the dough is smooth and elastic, 2 to 4 minutes more."
"3. Place the dough in a lightly oiled container, cover, and let rise until the dough has doubled in volume, about 75 minutes."
"4. Scale into 1 1/4-lb pieces, round off, cover, and let rest for 15 to 20 minutes. Press each piece into a rectangle, stretching to the desired length (approximately the same length as the loaf pan). Roll each into a loaf, pressing the seam to seal the loaf. Place into lightly buttered loaf pans, seam side down. Let rise, covered, until nearly doubled in volume, about 45 minutes."
"5. Bake at 375° to 390°F or until the loaves sound hollow when tapped on the bottom, about 35 minutes."
"6. Let the bread cool in the loaf pans for several minutes, then remove from the pans and cool on racks."&&&
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Peasant pecan loaf "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
3 lb "milk, at 68° to 76°F "4 oz compressed yeast 4 1/2 lb whole wheat flour 8 oz oatmeal 4 3/4 oz honey 4 3/4 oz butter 1 lb pecans 1 1/4 oz salt 1 lb raisins
YIELD: eight 1-pound 4-ounce loaves
1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add remaining ingredients except raisins and, using the dough hook attachment, mix on low speed just to incorporate. Increase to medium speed and mix for 8 minutes, add the raisins, and continue mixing until the dough is smooth and elastic, 2 to 4 minutes more."
"3. Place the dough in a lightly oiled container, cover, and let rise until the dough has doubled in volume, about 75 minutes."
"4. Scale into 1 1/4-lb pieces, round off, cover, and let rest for 15 to 20 minutes. Press each piece into a rectangle, stretching to the desired length (approximately the same length as the loaf pan). Roll each into a loaf, pressing the seam to seal the loaf. Place into lightly buttered loaf pans, seam side down. Let rise, covered, until nearly doubled in volume, about 45 minutes."
"5. Bake at 375° to 390°F or until the loaves sound hollow when tapped on the bottom, about 35 minutes."
"6. Let the bread cool in the loaf pans for several minutes, then remove from the pans and cool on racks."&&&
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PECAN NOUGATINE DECOR (CHOC TOFFEE) DESSERT DESSERT 38
SOURCE CHEF GILBERT 3 1/2 Ounces Milk Homo 1 Gal Item# 0101200047 8 7/8 Ounces Unsalted Butter Item #0101100014 3 1/2 Ounces Glucose Item#0108700007 10 9/16 Ounces Sugar Fine Granulated Item#0102390045 16-Mar Ounces Apple Pectin Item#0106300033 9 7/8 Ounces Pecan Pieces Item#0102450014 1 Ounces Coco Powder Item#0108050032
"Heat milk, glucose and the butter to 45-50 celcius. mix the sugar and the pectin and add to the above. Add the cocoa. Cook to 106 celcius. Stir in the pecans. Pour unto a silicone mat, and spread. Cover with another mat and roll flat and evenly with a rolling pin. Freez until needed. Cut befor and after baking to proper size. bake @ 180 celcius." &&&
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PECAN PIE FILLING "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 1
2 1/4 lb pecans 6 oz sugar 6 oz bread flour 9 lb corn syrup 3 lb eggs 1 1/2 oz salt 1 1/2 oz vanilla extract 10 oz melted butter
YIELD: 15 pounds 13 ounces
1. Scale out 4 oz of the pecans for each 9-in pie and spread them in an even layer in the bottom of each unbaked pie crust.
2. Place the sugar and flour in a large stainless-steel bowl and whisk to combine. Add the corn syrup and blend.
"3. Add the eggs, salt, and vanilla and stir until fully combined."
4. Blend in the melted butter.
5. Scale 1 lb 12 oz of mixture into each prepared pie shell.
"6. Bake in a 400°F oven until the filling has set and the crust is a golden brown, about 40 minutes."
7. Let cool completely before serving.&&&
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Pecan pie filling "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 0
2 1/4 lb pecans 6 oz sugar 6 oz bread flour 9 lb corn syrup 3 lb eggs 1 1/2 oz salt 1 1/2 oz vanilla extract 10 oz melted butter
YIELD: 15 pounds 13 ounces
1. Scale out 4 oz of the pecans for each 9-in pie and spread them in an even layer in the bottom of each unbaked pie crust.
2. Place the sugar and flour in a large stainless-steel bowl and whisk to combine. Add the corn syrup and blend.
"3. Add the eggs, salt, and vanilla and stir until fully combined."
4. Blend in the melted butter.
5. Scale 1 lb 12 oz of mixture into each prepared pie shell.
"6. Bake in a 400°F oven until the filling has set and the crust is a golden brown, about 40 minutes."
7. Let cool completely before serving.&&&
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petite souffle GAYLORD BUFFET 0
SOURCE JOHN GILBERT 8 1/3 Ounces almond paste 8-May Ounces pistachio paste 4 7/16 Ounces eggs 2 1/4 Ounces unsalted butter 16-Sep Ounces bread flour
gradually mix eggs with almond and pistachio paste. Add melted butter(30c) and latly the sifted flour.fill mold 1/4 and top with cherry or another fruit. Top with souffle batter. Bake at 190f until colored. &&&
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PETITS POTS DE CRÈME "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 8
6 oz sugar 12 fl oz warm milk 12 fl oz warm heavy cream 4 1/2 oz "eggs, beaten "1 1/2 oz "egg yolks, beaten "3 oz melted bittersweet chocolate 4-Jan fl oz vanilla extract
YIELD: eight 4 1/2-ounce portions
"1. Place 4 oz of the sugar in a saucepan and cook, brushing down the sides of the pot with a wet pastry brush, to a dark amber color."
"2. Add the milk and cream and bring the mixture to the boiling point, stirring until fully incorporated."
3. Combine the remaining sugar with the eggs and egg yolks.
4. Temper the egg mixture into the hot milk.
5. Add the chocolate and vanilla and strain through a fine-meshed sieve.
"6. Fill 8 ramekins four fifths full and bake in a water bath in a 325°F oven until set, about 45 mintues. The custard will be firm but will jiggle when tapped."
"7. Remove from the oven, let cool, wrap tightly, and refrigerate until fully chilled."
"8. The custards are ready to serve at this point, or they may be stored, wrapped tightly, under refrigeration for up to 2 days."
NOTE: Serve with a dollop of unsweetened whipped cream and shaved chocolate or top with a chocolate-covered coffee bean. &&&
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Petits pots de crème "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 8
6 oz sugar 12 fl oz warm milk 12 fl oz warm heavy cream 4 1/2 oz "eggs, beaten "1 1/2 oz "egg yolks, beaten "3 oz melted bittersweet chocolate 4-Jan fl oz vanilla extract
YIELD: eight 4 1/2-ounce portions
"1. Place 4 oz of the sugar in a saucepan and cook, brushing down the sides of the pot with a wet pastry brush, to a dark amber color."
"2. Add the milk and cream and bring the mixture to the boiling point, stirring until fully incorporated."
3. Combine the remaining sugar with the eggs and egg yolks.
4. Temper the egg mixture into the hot milk.
5. Add the chocolate and vanilla and strain through a fine-meshed sieve.
"6. Fill 8 ramekins four fifths full and bake in a water bath in a 325°F oven until set, about 45 mintues. The custard will be firm but will jiggle when tapped."
"7. Remove from the oven, let cool, wrap tightly, and refrigerate until fully chilled."
"8. The custards are ready to serve at this point, or they may be stored, wrapped tightly, under refrigeration for up to 2 days."
NOTE: Serve with a dollop of unsweetened whipped cream and shaved chocolate or top with a chocolate-covered coffee bean. &&&
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PIE CRUST (3-2-1 DOUGH) "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 0
2 lb shortening 3 lb pastry flour 1 oz salt 1 lb cold water
YIELD: 5 double crust 9-inch pies
"1. Gently rub the shortening into the flour using your fingertips to form large flakes for an extremely flaky crust, or until it looks like a coarse meal for a finer crumb."
2. Dissolve the salt in the water.
"3. Add the water to the flour-shortening mixture and mix just enough to form a dry, crumbly dough. It should be moist enough to hold together when pressed into a ball."
"4. Turn the dough out onto a floured work surface and shape into an even rectangle. Wrap the dough with plastic and chill for 20 to 30 minutes. The dough is ready to roll out now, or it may be held under refrigeration for up to 3 days or frozen for up to 6 weeks. (Thaw frozen dough under refrigeration before rolling it out.)"
"5. Scale the dough out as necessary, using about 1 oz of dough per 1 inch of pie pan diameter."
"6. To roll out the dough, work on a floured surface and roll the dough into the desired shape and thickness using smooth, even strokes. Transfer the dough to a prepared pie, tart, or tartlet pan. The shell is ready to fill or bake blind now." &&&
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Pie crust (3-2-1 dough) "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 0
2 lb shortening 3 lb pastry flour 1 oz salt 1 lb cold water
YIELD: 5 double crust 9-inch pies
"1. Gently rub the shortening into the flour using your fingertips to form large flakes for an extremely flaky crust, or until it looks like a coarse meal for a finer crumb."
2. Dissolve the salt in the water.
"3. Add the water to the flour-shortening mixture and mix just enough to form a dry, crumbly dough. It should be moist enough to hold together when pressed into a ball."
"4. Turn the dough out onto a floured work surface and shape into an even rectangle. Wrap the dough with plastic and chill for 20 to 30 minutes. The dough is ready to roll out now, or it may be held under refrigeration for up to 3 days or frozen for up to 6 weeks. (Thaw frozen dough under refrigeration before rolling it out.)"
"5. Scale the dough out as necessary, using about 1 oz of dough per 1 inch of pie pan diameter."
"6. To roll out the dough, work on a floured surface and roll the dough into the desired shape and thickness using smooth, even strokes. Transfer the dough to a prepared pie, tart, or tartlet pan. The shell is ready to fill or bake blind now."&&&
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PINEAPPLE CARROT CAKE DESSERT CAKES12
SOURCE CHEF GILBERT 8 3/8 lb Sugar 2 1/4 lb Egg Yolks 7 1/16 lb Oil (vegetable) 4-Mar oz Baking Powder 2 1/4 oz Baking Soda 1 9/16 oz Salt 4-Mar oz "Cinnamon, Ground "1 1/4 oz Vanilla Extract 2 1/4 lb Pineapple (chunks canned) 8 5/8 lb "Carrots, (grated) "7 1/16 lb Cake Flour
put everything in a bowl mix on medium speed with paddle for 5minutes. Change to whip and whip for 5 minutes on high speed. Scale 3lbs per sheet. bake at 335 until done 15-20 minutes. For striped sheet: comb tulip decor dough with cocoa onto a silpat. Let set in cooler to set before adding cake. Bake as usual. &&&
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PINEAPPLE CARROT CAKE (CONSTANT GRIND) DESSERT DESSERT 60
SOURCE CHEF GILBERT 9 lb Pineapple Carrot Cake 3 oz Tulip Decor w/cocoa 6 lb Cream Cheese Icing w/Cinnamon 1 each fresh pineapple (for decor)
&&&
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PINEAPPLE TOPPING FOR BRIOCHE DESSERT DESSERT 32
SOURCE CHEF PINAPPOLI SAWSA 16 oz Fresh Pineapple Item#0106300049 4 oz Unsalted Butter Item #0101100014 2 oz Rum Meyers Item#0202350044 10 oz Sugar Brownitem#0102390034
melt butter and brown sugar. add sliced pineapple chunks. cook until pineapple is tender. deglaze with rum. Before serving warm mixture. &&&
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PIPING GEL DESSERT DESSERT 2
8 oz Gelatin item#108700075 8 oz Water 8 lb Syrup corn karo red item#0102390029
"blom gelatin in water. place over low heat until disolved. don not boil. Add corn syrup, heat completley. Remove from heat. Cool And refridgerate." &&&
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PISTACHIO COOKIE DECOR DESSERT DESSERT 15
SOURCE CHEF GRENE NUTT 6 oz Sugar Fine Granulated Item#0102390045 2 oz Almond Flour Item#102390023 3 oz Pistachio Nut Item#0102450041(grind fine) 4 oz Egg White Frzn Item#01013000010 2 1/2 oz Flour Bread Item#0102390046 pinch Salt Kosher Item#0102330013
"Mix together the almond powder, pistachio powder, flour and half of the sugar. Whip up egg whites with the salt and the other half of sugar. Add dry mix into the egg whites in thirds. Spread into template and bake at 325f in rack oven until light brown. Mold into desired shape." &&&
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PISTACHIO ICE CREAM "FROZEN-DESSERTS PRO-CHEF,-7TH-ED" 0
1 1/2 pt milk 1 1/2 pt heavy cream 12 oz sugar 1 ea "vanilla bean, split "12 ea "egg yolks, beaten "
YIELD: 4 1/2 pounds
"1. Place the milk, cream, half of the sugar, and the vanilla bean in a saucepan. Bring the mixture to the boiling point."
2. Blend the egg yolks with the remaining sugar.
3. Temper the egg yolk mixture into the hot milk mixture. Heat to 180°F. Add pistachio paste. Taste the base and add more paste if desired before churning and freezing.
4. Strain through a fine-meshed strainer into a container in an ice bath. Allow the mixture to cool completely. Cover and refrigerate overnight.
5. Freeze in an ice cream freezer according to the manufacturer's instructions. &&&
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Pistachio ice cream "FROZEN-DESSERTS PRO-CHEF,-7TH-ED" 0
1 1/2 pt milk 1 1/2 pt heavy cream 12 oz sugar 1 ea "vanilla bean, split "12 ea "egg yolks, beaten "
YIELD: 4 1/2 pounds
"1. Place the milk, cream, half of the sugar, and the vanilla bean in a saucepan. Bring the mixture to the boiling point."
2. Blend the egg yolks with the remaining sugar.
3. Temper the egg yolk mixture into the hot milk mixture. Heat to 180°F. Add pistachio paste. Taste the base and add more paste if desired before churning and freezing.
4. Strain through a fine-meshed strainer into a container in an ice bath. Allow the mixture to cool completely. Cover and refrigerate overnight.
5. Freeze in an ice cream freezer according to the manufacturer's instructions. &&&
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PIZZA CRUST "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
3 lb water (68° to 76°F) 3-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt
YIELD: 8 pounds
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. The dough is ready to scale and shape now."
5. Scale the dough into 1-lb pieces. Round off dough and let rest for 20 minutes.
6. Stretch into a circle about 10-in in diameter and transfer to a pizza pan dusted with cornmeal.
7. Add any desired toppings and bake at 450°F until the crust is golden brown on the edges and bottom and the toppings are very hot.
8. Slice and serve at once. Makes enough dough for 8 pizza crusts.&&&
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Pizza crust "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
3 lb water (68° to 76°F) 3-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt
YIELD: 8 pounds
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. The dough is ready to scale and shape now."
5. Scale the dough into 1-lb pieces. Round off dough and let rest for 20 minutes.
6. Stretch into a circle about 10-in in diameter and transfer to a pizza pan dusted with cornmeal.
7. Add any desired toppings and bake at 450°F until the crust is golden brown on the edges and bottom and the toppings are very hot.
8. Slice and serve at once. Makes enough dough for 8 pizza crusts.&&&
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PLATING APPLE TART GAYLORD APPLE-TART 6
SOURCE JOHN GILBERT Round Plates (6ea) Apple Tart (6 ea) Buttermilk Ice Cream(6) Ice Cream Scoop (1) caramel sauce sugared almond puff pastry stix (12ea)
&&&
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POACHED PEARS "DESSERT PRO-CHEF,-7TH-ED" 10
10 medium pears (about 5 oz each) as req simple syrup
YIELD: 10 portions
"1. Peel the pears and remove the cores. Pears may be left whole with the stem intact, or halved, as preferred."
"2. Place the pears in a sauce pot and add enough simple syrup to completely submerge them. Bring to a bare simmer over low heat (170°F) and simmer until the pears are very tender. Let cool in the poaching liquid, drain, and serve as desired." &&&
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Poached pears "DESSERT PRO-CHEF,-7TH-ED" 10
10 medium pears (about 5 oz each) as req simple syrup
YIELD: 10 portions
"1. Peel the pears and remove the cores. Pears may be left whole with the stem intact, or halved, as preferred."
"2. Place the pears in a sauce pot and add enough simple syrup to completely submerge them. Bring to a bare simmer over low heat (170°F) and simmer until the pears are very tender. Let cool in the poaching liquid, drain, and serve as desired." &&&
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POTATO AND ROSEMARY BREAD "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
2 lb potatoes 1 3/4 lb water (68° to 76°F) 1 1/4 oz compressed yeast 2 1/2 lb all-purpose flour 2 1/2 lb bread flour 8 oz whole-wheat flour 2 oz salt 5 1/2 lb prefermented dough (see notes) 1 oz minced rosemary
YIELD: eight 2-pound loaves
1. Peel the potatoes and cook in simmering salted water until tender. Put through a food mill or potato ricer and cool the potatoes to below 70°F.
2. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"3. Add the flours, potatoes, and salt and, using the dough hook attachment, mix on low speed just to incorporate. Add the prefermented dough and the rosemary, increase to medium speed, and mix until the dough is smooth and elastic, 10 to 12 minutes."
"4. Place the dough in a lightly oiled container, cover, and let rise until it has doubled in volume, about 75 minutes."
5. Fold the dough over on itself and turn it out onto a floured work surface. Scale dough into eight 2-lb pieces and round off.
"6. Set the round loaves on sheet pans lined with parchment or sprinkled with cornmeal and pan proof for 1 hour in a proof box or in a warm area. Just before baking, score the bread with several slashes."
"7. Bake in a 430°F oven until deep in color and hollow sounding when tapped, about 70 minutes."
8. Remove loaves from pan and cool on racks.
NOTE: "For the prefermented dough, prepare the Basic Lean Dough recipe. Once it has been pressed down, scale off 5 1/2 lb. The dough is ready to use now as a prefermented dough in this recipe, or it may be tightly wrapped and held under refrigeration up to 24 hours in advance of mixing the Potato and Rosemary Bread." &&&
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Potato and rosemary bread "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
2 lb potatoes 1 3/4 lb water (68° to 76°F) 1 1/4 oz compressed yeast 2 1/2 lb all-purpose flour 2 1/2 lb bread flour 8 oz whole-wheat flour 2 oz salt 5 1/2 lb prefermented dough (see notes) 1 oz minced rosemary
YIELD: eight 2-pound loaves
1. Peel the potatoes and cook in simmering salted water until tender. Put through a food mill or potato ricer and cool the potatoes to below 70°F.
2. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"3. Add the flours, potatoes, and salt and, using the dough hook attachment, mix on low speed just to incorporate. Add the prefermented dough and the rosemary, increase to medium speed, and mix until the dough is smooth and elastic, 10 to 12 minutes."
"4. Place the dough in a lightly oiled container, cover, and let rise until it has doubled in volume, about 75 minutes."
5. Fold the dough over on itself and turn it out onto a floured work surface. Scale dough into eight 2-lb pieces and round off.
"6. Set the round loaves on sheet pans lined with parchment or sprinkled with cornmeal and pan proof for 1 hour in a proof box or in a warm area. Just before baking, score the bread with several slashes."
"7. Bake in a 430°F oven until deep in color and hollow sounding when tapped, about 70 minutes."
8. Remove loaves from pan and cool on racks.
NOTE: "For the prefermented dough, prepare the Basic Lean Dough recipe. Once it has been pressed down, scale off 5 1/2 lb. The dough is ready to use now as a prefermented dough in this recipe, or it may be tightly wrapped and held under refrigeration up to 24 hours in advance of mixing the Potato and Rosemary Bread."&&&
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PUFF PASTRY "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED"0
1 lb cake flour 4 lb bread flour 2 oz salt 5 lb butter 2 1/2 lb cold water
YIELD: 5 1/2 pounds
1. Sift together the cake and bread flours with the salt.
"2. Gently rub 8 oz of the butter into 4 lb of the sifted flour, using your fingertips."
3. Add the water and knead into a smooth dough.
4. Roll out the dough on a parchment-lined sheet pan to completely cover the pan. Cover the dough and refrigerate.
"5. Combine the remaining butter with the remaining sifted flour in an electric mixer. Using the paddle attachment on low speed, blend until smooth."
"6. Place the butter on a pan-size sheet of parchment and roll out to two thirds the size of the paper, and refrigerate. Do not allow it to become cold and brittle. "
7. Remove the dough and the butter from the refrigerator when they are both at about the same temperature (65°F) and firmness.
"8. Place the roll-in butter on the dough, leaving one third of the dough exposed. Fold the exposed piece of dough over the butter and fold the butter-covered dough over the top."
9. Turn the dough 90 degrees and roll it out to the size of a sheet of paper.
"10. Fold each of the ends of the dough to the center and then fold in half, to complete the first four-fold. Refrigerate for 15 minutes."
"11. Remove the dough from the refrigerator and give it 2 more four-folds, first turning the dough 90 degrees Let it rest for 20 minutes between each fold."
12. Roll the dough out to the desired thickness and cut into desired shapes. Or wrap tightly in plastic wrap and freeze until ready to use. &&&
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Puff pastry "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
1 lb cake flour 4 lb bread flour 2 oz salt 5 lb butter 2 1/2 lb cold water
YIELD: 5 1/2 pounds
1. Sift together the cake and bread flours with the salt.
"2. Gently rub 8 oz of the butter into 4 lb of the sifted flour, using your fingertips."
3. Add the water and knead into a smooth dough.
4. Roll out the dough on a parchment-lined sheet pan to completely cover the pan. Cover the dough and refrigerate.
"5. Combine the remaining butter with the remaining sifted flour in an electric mixer. Using the paddle attachment on low speed, blend until smooth."
"6. Place the butter on a pan-size sheet of parchment and roll out to two thirds the size of the paper, and refrigerate. Do not allow it to become cold and brittle. "
7. Remove the dough and the butter from the refrigerator when they are both at about the same temperature (65°F) and firmness.
"8. Place the roll-in butter on the dough, leaving one third of the dough exposed. Fold the exposed piece of dough over the butter and fold the butter-covered dough over the top."
9. Turn the dough 90 degrees and roll it out to the size of a sheet of paper.
"10. Fold each of the ends of the dough to the center and then fold in half, to complete the first four-fold. Refrigerate for 15 minutes."
"11. Remove the dough from the refrigerator and give it 2 more four-folds, first turning the dough 90 degrees Let it rest for 20 minutes between each fold."
12. Roll the dough out to the desired thickness and cut into desired shapes. Or wrap tightly in plastic wrap and freeze until ready to use.&&&
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PUMPKIN BREAD "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED"0
2 lb all-purpose flour 2 tsp baking powder 4 tsp baking soda 1 tbsp salt 2 tsp ground cinnamon 14 oz oil 2 1/4 lb sugar 2 lb pumpkin purée 1 lb eggs 13 oz water 7 oz chopped toasted pecans
YIELD: 4 loaves
"1. Sift together the flour, baking powder, baking soda, salt, and cinnamon."
"2. Combine the oil, sugar, pumpkin purée, eggs, and water in the bowl of an electric mixer. Using the paddle attachment, blend on low speed until fully incorporated."
"3. Add the sifted dry ingredients to the oil mixture and blend until just incorporated, scraping the sides of the bowl as necessary. Blend in the nuts."
4. Grease 4 loaf pans. Scale 1 lb 14 oz of batter into each pan.
"5. Bake in a 350°F oven until a skewer inserted near the center of each loaf comes out clean and the center of the loaves spring back when gently pressed, 1 to 1 1/2 hours."
6. Cool the bread in the pan for a few minutes. Remove from the pans and cool on a rack before slicing and serving or wrapping for storage.&&&
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Pumpkin bread "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED"0
2 lb all-purpose flour 2 tsp baking powder 4 tsp baking soda 1 tbsp salt 2 tsp ground cinnamon 14 oz oil 2 1/4 lb sugar 2 lb pumpkin purée 1 lb eggs 13 oz water 7 oz chopped toasted pecans
YIELD: 4 loaves
"1. Sift together the flour, baking powder, baking soda, salt, and cinnamon."
"2. Combine the oil, sugar, pumpkin purée, eggs, and water in the bowl of an electric mixer. Using the paddle attachment, blend on low speed until fully incorporated."
"3. Add the sifted dry ingredients to the oil mixture and blend until just incorporated, scraping the sides of the bowl as necessary. Blend in the nuts."
4. Grease 4 loaf pans. Scale 1 lb 14 oz of batter into each pan.
"5. Bake in a 350°F oven until a skewer inserted near the center of each loaf comes out clean and the center of the loaves spring back when gently pressed, 1 to 1 1/2 hours."
6. Cool the bread in the pan for a few minutes. Remove from the pans and cool on a rack before slicing and serving or wrapping for storage.&&&
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PUMPKIN CHEESECAKE DESSERT DESSERT845
683 oz Ny chezcake item#0301200135 64 oz Sugar fine granulated item#0102390045 96 oz Pumpkin item#0102240036 2 oz Cinnamon ground item#0102600074 210 oz Graham crust item#0301200220
&&&
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PUMPKIN CUT OUT COOKIES DESSERT DESSERT 1

&&&
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PUMPKIN PIE WITH CONDENCED MILK DESSERT DESSERT 1
2-Jan tsp Salt kosher item#0102330013 4-Jan tbl Nutmeg 4-Jan tbl Ginger 2-Jan tbl Cinnamon ground item#0102600074 2 each Eggs whole item#0101300004 15 Ounces Condenced milk item#0102060014 14 Ounces Pumpkin item#0102240036
"Beat pumkin, condenced milk, eggs, spices and salt until smooth. pour into crust. Bake at 375F for 15minutes. Turn oven down to 300 and bake for 35 to 40 minutes." &&&
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QUICHE LORRAINE "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 10
8 oz chopped slab bacon as req butter or oil 12 fl oz heavy cream or crème fraîche 3 ea eggs as req salt as req pepper 1 9-inch "pie crust, baked blind "
YIELD: 10 portions
1. Sauté the bacon in butter or oil until browned. Remove the bacon with a slotted spoon and drain.
2. Whisk together the heavy cream and eggs and season to taste with salt and pepper.
"3. Scatter the bacon evenly over the crust. Add the custard mixture gradually, stirring it gently with the back of a fork to distribute the filling ingredients evenly."
"4. Set the quiche pan on a sheet pan and bake in a preheated 350°F oven until a knife blade inserted in the center comes out clean, about 40 to 45 minutes. Serve hot or at room temperature."
NOTE: "Quiche may also be baked without a pastry crust. Butter a shallow casserole or baking dish. Sprinkle it with grated Parmesan, if desired. Spread the filling ingredients over the casserole bottom. Pour the custard mixture on top. Bake the quiche in a bain-marie until a knife inserted near the center comes out clean."
"Quiche may be baked in tartlet shells, timbale molds, or custard cups."
"Replace the cream, completely or in part, with half-and-half or milk." &&&
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Quiche lorraine "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 10
8 oz chopped slab bacon as req butter or oil 12 fl oz heavy cream or crème fraîche 3 ea eggs as req salt as req pepper 1 9-inch "pie crust, baked blind "
YIELD: 10 portions
1. Sauté the bacon in butter or oil until browned. Remove the bacon with a slotted spoon and drain.
2. Whisk together the heavy cream and eggs and season to taste with salt and pepper.
"3. Scatter the bacon evenly over the crust. Add the custard mixture gradually, stirring it gently with the back of a fork to distribute the filling ingredients evenly."
"4. Set the quiche pan on a sheet pan and bake in a preheated 350°F oven until a knife blade inserted in the center comes out clean, about 40 to 45 minutes. Serve hot or at room temperature."
NOTE: "Quiche may also be baked without a pastry crust. Butter a shallow casserole or baking dish. Sprinkle it with grated Parmesan, if desired. Spread the filling ingredients over the casserole bottom. Pour the custard mixture on top. Bake the quiche in a bain-marie until a knife inserted near the center comes out clean."
"Quiche may be baked in tartlet shells, timbale molds, or custard cups."
"Replace the cream, completely or in part, with half-and-half or milk." &&&
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RAINBOW COOKI APPETIZERS 24
6 lb Almond paste 3 lb Unsalted butter item #0101100014 6 lb Sugar fine granulated item#0102390045 3 qt Egg whole liquid item#010300014 3 1/2 lb All purpose flour (sfted)
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RAISIN BREAD "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
1 qt "milk, at 68° to 76° F "4 oz compressed yeast 4 oz eggs 7 1/4 oz sugar 3 1/4 lb bread flour 4-Jan oz ground cinnamon 2-Jan oz salt 8 oz butter 2 1/4 lb raisins
YIELD: seven 18-ounce loaves
"1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved. Add the remaining ingredients and mix using the dough hook attachment on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"2. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. Turn the dough out onto a floured work surface."
"3. Scale the prepared and properly proofed dough into seven 18-oz pieces. Round off each piece, cover, and let rest about 15 to 20 minutes before shaping."
"4. Press each piece into a rectangle, stretching to the desired length (approximately the same length as the loaf pan). Roll each into a loaf, pressing the seam to seal the loaf. Place into lightly buttered loaf pans, seam side down. Let rise, covered, until nearly doubled in volume, about 45 minutes."
"5. Bake in a 380°F oven (with steam if available) until deep in color and hollow sounding when tapped on the bottom, about 35 minutes."
"6. Remove loaves from the oven, cool in the pan for several minutes, then unmold the bread and finish on a rack before slicing and serving." &&&
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Raisin bread "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
1 qt "milk, at 68° to 76° F "4 oz compressed yeast 4 oz eggs 7 1/4 oz sugar 3 1/4 lb bread flour 4-Jan oz ground cinnamon 2-Jan oz salt 8 oz butter 2 1/4 lb raisins
YIELD: seven 18-ounce loaves
"1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved. Add the remaining ingredients and mix using the dough hook attachment on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"2. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. Turn the dough out onto a floured work surface."
"3. Scale the prepared and properly proofed dough into seven 18-oz pieces. Round off each piece, cover, and let rest about 15 to 20 minutes before shaping."
"4. Press each piece into a rectangle, stretching to the desired length (approximately the same length as the loaf pan). Roll each into a loaf, pressing the seam to seal the loaf. Place into lightly buttered loaf pans, seam side down. Let rise, covered, until nearly doubled in volume, about 45 minutes."
"5. Bake in a 380°F oven (with steam if available) until deep in color and hollow sounding when tapped on the bottom, about 35 minutes."
"6. Remove loaves from the oven, cool in the pan for several minutes, then unmold the bread and finish on a rack before slicing and serving." &&&
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RASP ROYAL DESSERT DESSERT 10
SOURCE CHEF IYE AMSILLEE 4 5/8 lb Rasp Puree Item#0108600012 9 3/16 lb Heavy Cream Item#0101200028 1 3/4 lb Sugar Fine Granulated Item#0102390045 27 1/2 each Gelatin Sheets
Heat 1/2 of puree with half of sugar. Disolve gelatin in this. whip cream with other half of sugar and whip to soft peaks. add cool purree to warm purree. fold all together &&&
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RASPBERRY ICE CREAM APPETIZERS 72
SOURCE CHEF ELYSIA 8 oz Chocolate Milk 35% Item#0108050015 2 oz Chocolate 72% Item#0108050014 1 lb Heavy Cream Item#0101200028 6 1/2 oz Yolks 10%sugar Item#0101300011 8 oz Sugar Fine Granulated Item#0102390045 6 oz Chambord Liquor Item#0202300007 26 oz Milk Homo 1 Gal Item# 0101200047 rasp swirl 2 oz Chambord Liquor Item#0202300007 4 oz Rasp Puree Item#0108600012 25 each Raspberry Fresh Item# 0106300012
Bring cream and sugar to a boil. Temper in yolks. Wait 5 minutes and add chocolates. Stir until melted. Add milk and chambord.
"To make rasp swirl. Combine together the rasp puree, chambord and fresh rasp."
run icecream and add swirl. freeze &&&
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RASPBERRY PATE DE FRUIT GAYLORD DESSERT 39
SOURCE CHEF PAT DAFROOT 2 lb Rasp Puree Item#0108600012 3 oz Sugar Fine Granulated Item#0102390045 4-Mar oz Apple Pectin Item#0106300033 2 1/8 lb Sugar Fine Granulated Item#0102390045 7 1/2 oz Glucose Item#0108700007 2-Jan oz Taric(citric Acid)item#108700072
Combine first sugar and mix thoroughly. "in a heavy gauge medium pot, add puree and simmer.""Whisking Continuously, add the pectin and sugar mixture."Add the secound amount of sugar"Once boiling, add glucose"Continue to boil until mixture reaches 225fRemove from heat and whisk in acidpour into pan that has been sprayed with coating2lbs puree equals 1/2 sheet pan&&&
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RASPBERRY PATE DE FRUIT DECOR DESSERT DESSERT39
SOURCE CHEF PAT DAFROOT 2 lb Rasp Puree Item#0108600012 3 oz Sugar Fine Granulated Item#0102390045 4-Mar oz Apple Pectin Item#0106300033 2 1/8 lb Sugar Fine Granulated Item#0102390045 7 1/2 oz Glucose Item#0108700007 2-Jan oz Taric(citric Acid)item#108700072
Combine first sugar and mix thoroughly. "in a heavy gauge medium pot, add puree and simmer." "Whisking Continuously, add the pectin and sugar mixture." Add the secound amount of sugar "Once boiling, add glucose" Continue to boil until mixture reaches 225f Remove from heat and whisk in acid pour into pan that has been sprayed with coating 2lbs puree equals 1/2 sheet pan &&&
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RASPBERRY SAUCE "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 12
2 1/4 oz Sugar Fine Granulated Item#0102390045 3 oz Gran Marnier Item#0202300064 7 oz Rasp Puree Item#0108600012
YIELD: 12 3/4 ounces
1. Combine all the ingredients in a saucepan and simmer for 3 minutes. Strain.
2. Let cool before serving.
"3. The sauce is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to 1 week." &&&
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Raspberry sauce "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
2 1/4 oz sugar 3 oz Burgundy wine 7 oz raspberry purée
YIELD: 12 3/4 ounces
1. Combine all the ingredients in a saucepan and simmer for 3 minutes. Strain.
2. Let cool before serving.
"3. The sauce is ready to serve at this point, or may be stored, wrapped tightly, under refrigeration for up to 1 week." &&&
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Red pepper mousse in endive "SOUFFLES-AND-MOUSSE PRO-CHEF,-7TH-ED" 30
3 oz minced onions 2-Jan tsp finely minced garlic 2 tbsp vegetable oil 20 oz small-dice red peppers 8 oz chicken stock pinch crushed saffron threads 2 tbsp tomato paste as req salt as req ground white pepper 1 tbsp powdered gelatin 2 oz white wine 6 oz "heavy cream, whipped to soft peaks "30 ea Belgian endive spears 30 ea "red pepper slivers, for garnish "
YIELD: 30 pieces
"1. Sauté the onions and garlic in oil until golden. Add the red peppers, stock, saffron, tomato paste, and salt and pepper to taste. Simmer until all the ingredients are tender and liquid is reduced by half. Purée the mixture in a blender. Cool the base over an ice bath."
2. Soften the gelantin in the white wine for several minutes and then heat to 90° to 110°F to dissolve the granules. Stir into the base and blend to combine all ingredients well.
3. Cool the mixture over an ice bath until it mounds when dropped from a spoon. Fold the whipped cream into the mixture.
4. Pipe the mousse into the endive spears end garnish each with a sliver of red pepper. &&&
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RED VELVET CAKE DESSERT DESSERT 5
4 3/4 lb Flour cake item#0102390025 30 oz Unsalted butter item #0101100014 5 1/2 lb Sugar fine granulated item#0102390045 26 1/4 oz Eggs whole item#0101300004 30 tbl Red Food Coloring 7 1/2 tsp Vanilla extract item#0102600028 3 3/4 oz Coco powder item#0108050032 7 1/2 tsp Salt kosher item#0102330013 7 1/2 cup Buttermilk item#0101200049 7 1/2 tsp Cider vinegar 7 1/2 tsp Baking soda item#010206003
"Oven 300f. Sift flour. Cream butter and sugar until very light and fluffy.Aprox 5 minutes. Add eggs in stages, scape bowl inbetween stages. In a seperate bowl, whisk together the red color, coca, and vanilla. add this to the batter and beat well. Add salt to buttermilk. Add this to the batter in 3 stages, alternating with the flour. With each addition, beat until ingedients are incorporated, but do not overbeat. In a small bowl, stir together the cider and baking soda. Add to the batter and mix well. Bake for 30-40 min until a scewer comes out clean. Scale 3# 4oz per 10"" cake pan" &&&
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RICE KRISPY TREAT DESSERT DESSERT 1
1 1/2 lb Rice krispy 2 1/2 lb Marshmallow 6 oz Margarine
melt butter over double boiler. Add marshmellows to the same dbl boiler and stir until melted. Take off from heet and stir in rice krispies. Pour into pan and flatten and smooth. 3lb 6oz per pan &&&
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RICOTTA CHEESECAKE WITH CHOC DESSERT 4
10 lb Ricotta cheese item #0101400132 2 1/2 lb Chocolate 72% item#0108050014 5 lb Cream cheese item #0101400056 2 1/2 lb Sugar fine granulated item#0102390045 1 3/8 lb Egg yolks 1 oz Orange Zest 1 1/8 lb Heavy cream item#0101200028
"Cream sugar, orange zest and cream cheese. Add ricotta and mix well. Add yolks. Scrape well. Add heavy cream. Chop choc by hand and fold into batter. Prepare 10"" pans with grahmcracker crust. Scale 5#s. Bake at 200f in rack oven for at least 2hrs." &&&
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ROYAL ICING APPETIZERS 1
8-Jan Pound Meringue powder item#0108050074 16-Mar Pound Water 1 Pound Sugar powdered item#0102390008
combine all and beat at slow speed until very stiff and pure white &&&
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RYE SOURDOUGH STARTER "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
4 lb rye flour 2 1/4 lb "water, at 70°F "
YIELD: 6 pounds
"1. Combine 10 oz of the flour and 6 oz of water in a large bowl and blend, with clean hands or a utensil, until just combined."
"2. Place dough in a food-grade plastic bucket or stainless steel bowl. Cover tightly with plastic wrap and allow to ferment at room temperature (68° to 76°F) until slightly bubbly with a faint sweet and fruity aroma, 2 to 3 days."
"3. For the first refreshment, add 20 oz of flour and enough water to maintain the same consistency (about 10 to 12 oz). Cover tightly and allow to ferment at room temperature for 2 to 3 days more, or until bubbly with a stronger but still sweet and fruity aroma."
"4. Refresh a second time with 30 oz of flour and enough water to maintain the same consistency (about 30 to 32 oz) Cover tightly and allow to ferment at room temperature for 10 to 15 hours more, or until bubbly with a sweet and fruity aroma."
5. The starter is now ready to use.
NOTE: "To keep the starter alive, add enough water and flour to replace the amount used. If the starter is not used frequently, refresh it every few days. "
Keeping the starter under refrigeration will slow the yeast's fermentation and allow it to go for longer periods without refreshment.
"The starter should never have a sour or pronounced vinegary aroma. If this type of aroma is detectable, begin to give regular refreshments every 2 to 3 days to restore the health of the starter."
Sourdough starters are highly acidic. Protect your hands by wearing plastic gloves or by preparing the dough in a mixer with a dough hook. &&&
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Rye sourdough starter "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
4 lb rye flour 2 1/4 lb "water, at 70°F "
YIELD: 6 pounds
"1. Combine 10 oz of the flour and 6 oz of water in a large bowl and blend, with clean hands or a utensil, until just combined."
"2. Place dough in a food-grade plastic bucket or stainless steel bowl. Cover tightly with plastic wrap and allow to ferment at room temperature (68° to 76°F) until slightly bubbly with a faint sweet and fruity aroma, 2 to 3 days."
"3. For the first refreshment, add 20 oz of flour and enough water to maintain the same consistency (about 10 to 12 oz). Cover tightly and allow to ferment at room temperature for 2 to 3 days more, or until bubbly with a stronger but still sweet and fruity aroma."
"4. Refresh a second time with 30 oz of flour and enough water to maintain the same consistency (about 30 to 32 oz) Cover tightly and allow to ferment at room temperature for 10 to 15 hours more, or until bubbly with a sweet and fruity aroma."
5. The starter is now ready to use.
NOTE: "To keep the starter alive, add enough water and flour to replace the amount used. If the starter is not used frequently, refresh it every few days. "
Keeping the starter under refrigeration will slow the yeast's fermentation and allow it to go for longer periods without refreshment.
"The starter should never have a sour or pronounced vinegary aroma. If this type of aroma is detectable, begin to give regular refreshments every 2 to 3 days to restore the health of the starter."
Sourdough starters are highly acidic. Protect your hands by wearing plastic gloves or by preparing the dough in a mixer with a dough hook. &&&
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SABAYON SAUCE "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
9 oz egg yolks 9 oz sugar 6 oz white wine 12 oz "heavy cream, whipped "
YIELD: 1 quart
"1. Combine the egg yolks, sugar, and white wine in the bowl of an electric mixer."
2. Whip over a hot-water bath until it reaches 180°F. Remove from the heat and transfer to the mixer. Whip until cool.
3. Fold in the whipped cream.
4. Adjust consistency if necessary.
5. The sauce is ready to serve at this point.
NOTE: "Serve sabayon sauce over a variety of fresh, seasonal fruits, such as berries." &&&
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Sabayon sauce "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
9 oz egg yolks 9 oz sugar 6 oz white wine 12 oz "heavy cream, whipped "
YIELD: 1 quart
"1. Combine the egg yolks, sugar, and white wine in the bowl of an electric mixer."
2. Whip over a hot-water bath until it reaches 180°F. Remove from the heat and transfer to the mixer. Whip until cool.
3. Fold in the whipped cream.
4. Adjust consistency if necessary.
5. The sauce is ready to serve at this point.
NOTE: "Serve sabayon sauce over a variety of fresh, seasonal fruits, such as berries."&&&
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SAFFRON PÂTÉ DOUGH "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 0
20 oz "bread flour, sifted "1 1/2 oz powdered milk 4-Jan oz baking powder 2-Jan oz salt 3 1/2 oz shortening 2 1/2 oz butter 2 ea eggs 2-Jan fl oz vinegar 4 fl oz milk 1 large pinch of saffron threads 5 fl oz warm water
YIELD: 2 pounds
"1. Place the flour, powdered milk, baking powder, salt, shortening, and butter in a food processor and pulse to a coarse meal. Add the eggs and vinegar and pulse for 5 seconds. Infuse the large pinch of saffron threads in the 5 fl oz of warm water."
"2. Transfer the dough to a mixer, add 1 to 2 oz of the milk and infused saffron, and knead for 3 to 4 minutes on medium speed, until the dough forms a ball. Check consistency and add more milk if necessary."
3. Remove the dough from the mixer and knead by hand until smooth. Square off the dough and wrap in plastic. Let it rest for 30 minutes.
4. Roll out to the size of a sheet pan on a lightly floured surface.
"5. Place the dough on a sheet pan lined with parchment paper, cover with another sheet of parchment paper, and wrap tightly with plastic wrap. The dough is ready to use to line a pâté mold, to cut into decorative shapes, or to make barquettes and tartlet molds."
NOTE:"The flavor of the dough can be varied by adding ground spices or herbs, lemon zest, or grated cheese. Rye or whole wheat flour, or cornmeal, may be used to replace up to one third of the bread flour for a different flavor, texture, and appearance."&&&
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Saffron pâté dough "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 0
20 oz "bread flour, sifted "1 1/2 oz powdered milk 4-Jan oz baking powder 2-Jan oz salt 3 1/2 oz shortening 2 1/2 oz butter 2 ea eggs 2-Jan fl oz vinegar 4 fl oz milk 1 large pinch of saffron threads 5 fl oz warm water
YIELD: 2 pounds
"1. Place the flour, powdered milk, baking powder, salt, shortening, and butter in a food processor and pulse to a coarse meal. Add the eggs and vinegar and pulse for 5 seconds. Infuse the large pinch of saffron threads in the 5 fl oz of warm water."
"2. Transfer the dough to a mixer, add 1 to 2 oz of the milk and infused saffron, and knead for 3 to 4 minutes on medium speed, until the dough forms a ball. Check consistency and add more milk if necessary."
3. Remove the dough from the mixer and knead by hand until smooth. Square off the dough and wrap in plastic. Let it rest for 30 minutes.
4. Roll out to the size of a sheet pan on a lightly floured surface.
"5. Place the dough on a sheet pan lined with parchment paper, cover with another sheet of parchment paper, and wrap tightly with plastic wrap. The dough is ready to use to line a pâté mold, to cut into decorative shapes, or to make barquettes and tartlet molds."
NOTE: "The flavor of the dough can be varied by adding ground spices or herbs, lemon zest, or grated cheese. Rye or whole wheat flour, or cornmeal, may be used to replace up to one third of the bread flour for a different flavor, texture, and appearance." &&&
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SANTE FE CHOCOLATE COOKIES DESSERT DESSERT 304
SOURCE CHEF GILBERT 16 lb Cake and Pastry Crumbs 4 lb Sugar 4 oz Baking Powder 1 lb Bread Flour 8 oz Cocoa Powder 2 cup Honey 8 lb Raisins 2 cup "Milk, Whole "2 lb Walnuts 1 lb Primex (melted) 2 oz "Cinnamon, Ground "1 oz Salt 4 lb Chocolate Chips
Put crumbs in bowl and mix with paddle to a smooth paste. Add remainder of ingredients to bowl. Mix until all is incorporated(about 2-3 minutes) Pipe or scoop on to paper lined sheet pans.(aprox 2oz per cookie) Cookie bakes different each time depending on the crumbs used. Bake a sample before piping or scooping full mix on to sheet pans. Mix may need more liquids depending on crumbs used.
Brush with rum fondant while cookie is still warm. After cookies are cooled down they can be wrapped and put in freezer and used as needed. &&&
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Savory cheese soufflé "SOUFFLES-AND-MOUSSE PRO-CHEF,-7TH-ED" 10
as req butter 3 oz "grated Parmesan, plus as needed for coating molds "20 fl oz Soufflé base 3 oz grated Gruyère or Emmentaler as req salt as req pepper as req ground nutmeg (optional) 10 ea egg whites
YIELD: 10 portions
1. Prepare the soufflé molds by brushing them liberally with softened butter. Lightly coat the interior of the mold with Parmesan.
"2. For each portion, blend together 2 fl oz soufflé base, 1/3 oz Parmesan, 1/3 oz Gruyère, salt, pepper, and nutmeg, if using, until the cheeses are evenly distributed. "
3. Beat the 1 egg white for each soufflé to soft peaks. Fold about one-third of white into the base. Add the remaining white in one or two more additions.
4. Spoon the soufflé batter into the prepared molds to within 1/2 in of the rim. Wipe the rim carefully to remove any batter. Tap the soufflés gently on the counter to settle the batter. Sprinkle the soufflé tops with the remaining Parmesan.
"5. Place the soufflés on a sheet pan in a 425°F oven and bake undisturbed until puffy and a skewer inserted in the center comes out relatively clean, about 16 to 18 minutes. Serve immediately."&&&
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SCONE ALA GILBERT APPETIZERS 128
SOURCE CHEF GILBER GILBERTO 5 1/3 lb All Purpose Flour 8-Jul oz Salt Kosher Item#0102330013 10 2/3 oz Sugar Fine Granulated Item#0102390045 5 1/3 oz Baking Powder Item # 0102060022 1 1/3 lb Unsalted Butter Item #0101100014 7 3/16 oz Cream Cheese Item #0101400056 2 7/8 lb Milk Homo 1 Gal Item# 0101200047 8-Jul oz Vanilla Extract Item#0102600028 1 1/8 lb Egg Whole Liquid Item#010300014 1 1/3 lb Raspberry Fresh Item# 0106300012
"Mix dry ingredients. Add Butter and cream cheeese that is cut into cubes. Mix until butter and cream cheese is mixed in and broken into fine granules. Add milk, vanilla and eggs. Add Raspberry. Dust a sheet pan with flour and add scone mix. Put in freezer. When product is frozen cut in squares and cut again diagonlly to mak a triangle. Egg wash and bake at 350 in rack oven until done. Aprox 20 minutes. Brush lightly with warm rum fondant. Do not eat product with a cold beer. This product is best eaten at high noon with a cup of tea." &&&
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SCONES(WITH FRUIT) DESSERT BREAKFAST-(COOKERY) 40
SOURCE CHEF GILBERT 1 lb Butter 3 oz Baking Powder 6 oz Sugar 2-Jan oz Salt 8 oz Fruit (blueberries etc) 1 oz Vanilla Extract 26 oz "Milk, Whole "10 oz Eggs 3 lb "Flour, All Purpose "
"Cream butter, salt and sugar. Sift baking powder and flour together. add to buttter mixture to make fine crumbs. add milk, eggs and vanilla. Mix until just combined. Add blue berries (preferably frozen) mix gently until just incorporated. Pour batter on to lined sheet pan and roll smooth. Freeze. Cut 3in strips and cut that into 3 inch squares. Cut diagonally again to make a triangle. Brush with egg wash and bake at 350f until done. Aprox 15-20 minutes. Brush with rum fondant while still warm." &&&
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Seafood and salmon terrine "SOUFFLES-AND-MOUSSE PRO-CHEF,-7TH-ED" 10
****** SALMON MOUSSELINE 2 lb skinless salmon fillet as req salt as req pepper 2 ea egg whites 1 pt heavy cream as req Fish Stock (see recipe) for testing quenelles 4 oz shelled crayfish tails 4 oz diced salmon fillet 4 oz scallops 4-Jan oz minced tarragon as req blanched leek leaves for wrapper
YIELD: 10 portions
1. Cut the salmon into strips or cubes and season with salt and pepper; chill to below 40°F. Grind the salmon in a food processor or though the fine plate of a meat grinder into a bowl set over an ice bath.
2. Mix the salmon in a food processor until almost a smooth paste. Add the egg whites and mix well.
3. Add the heavy cream 1 to 2 fl oz at a time until the desired consistency is reached (run the food processor until cream is just incorporated and scrape down the sides of the bowl to blend evenly) or gradually add the cream by hand over an ice bath.
4. Push the forcemeat though a drum sieve.
"5. Make a taste and poach it in the stock to taste test the mixture. Adjust for flavor and consistency if necessary. (The forcemeat is ready to use now in other applications, if desired.) Fold in the crayfish, salmon, scallops, and tarragon."
"6. Line a terrine mold with plastic wrap and leek leaves. Pack the garnished forcemeat into the mold and fold over the liners to completely seal the terrine. Cover the terrine and poach in a 170°F water bath in a 300°F oven to an internal temperature of 165°F, 60 to 70 minutes."
"7. Remove the terrine from the water bath and allow it to cool slightly. Weight the terrine with a 2 lb press plate if desired. Refrigerate the terrine at least overnight or up to 2 to 3 days. Slice and serve the terrine, or wrap and store it under refrigeration for up to 7 days."
NOTE:"This formula will produce a good texture for terrines and other items that will be sliced. For timbales or similar applications that can be softer, the quantity of cream can be almost doubled."&&&
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SEAFOOD QUICHE "PIES-AND-TARTS PRO-CHEF,-7TH-ED"0
3 ea "eggs, beaten "12 fl oz heavy cream 4 oz diced bacon 6 oz diced onions 4 oz grated Swiss cheese 8 oz "cooked seafood (shrimp, lobster, or crab) "1 tbsp chopped parsley as req salt as req pepper 1 9-inch "pie crust, baked blind "
YIELD: one 9-inch quiche
1. Combine eggs and cream and mix well.
"2. Fry the bacon halfway, add the onions, and sauté until translucent. Drain, discarding the bacon fat, and let cool."
"3. Mix the onions, cheese, seafood, parsley, and salt and pepper to taste with eggs and cream and pour into the crust."
"4. Set the quiche pan on a sheet pan and bake in a preheated 350°F oven until firm and browned on top, about 40 to 45 minutes. Let rest 15 minutes. Serve hot or at room temperature." &&&
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Seafood quiche "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 0
3 ea "eggs, beaten "12 fl oz heavy cream 4 oz diced bacon 6 oz diced onions 4 oz grated Swiss cheese 8 oz "cooked seafood (shrimp, lobster, or crab) "1 tbsp chopped parsley as req salt as req pepper 1 9-inch "pie crust, baked blind "
YIELD: one 9-inch quiche
1. Combine eggs and cream and mix well.
"2. Fry the bacon halfway, add the onions, and sauté until translucent. Drain, discarding the bacon fat, and let cool."
"3. Mix the onions, cheese, seafood, parsley, and salt and pepper to taste with eggs and cream and pour into the crust."
"4. Set the quiche pan on a sheet pan and bake in a preheated 350°F oven until firm and browned on top, about 40 to 45 minutes. Let rest 15 minutes. Serve hot or at room temperature." &&&
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SEMINOLE PUMPKIN MUFFIN QUICKBREADS-AND-BATTERS BREAKFAST-(COOKERY) 71
SOURCE CHEF GILBERT 2 1/2 lb Sugar Brown item#0102390034 12 each Egg 3 lb Unsalted Butter Item #0101100014 18 oz Molasses 18 oz Honey 3 tsp Salt Kosher Item#0102330013 3 tsp Cinnamon Ground Item#0102600074 3 tsp Allspice 1 1/3 tsp Nutmeg 3 tsp Baking Powder Item # 0102060022 3 tsp Baking Soda Item#010206003 6 lb Flour Bread Item#0102390046 4 1/2 cup Buttermilk 4 1/2 cup Pumpkin Puree 2 lb Cranberry-Dried
"Cream butter and sugar, add eggs add molasses and honey. add sifted dry ingredients. Add buttermilk, and pumpkin. Scoop 4oz into prepared muffin tin and top with streusel. Bake at 350F for aprox 20 minutes" &&&
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SESAME COCONUT COOKIE(GAYLORD) GAYLORD BANANA-CREME-BRULEE 1
SOURCE JOHN GILBERT 8 oz Unsalted butter item #0101100014 8-Mar cup Sugar fine granulated item#0102390045 4-Mar cup Flour bread item#0102390046 2-Jan cup Coconut shred item#0102060032 4-Jan cup Sesame seeds as req Ginger spice
"Cream Butter, sugar and ginger. Add Sesame seedas and coconut. Add Flour and Mix well. Roll into a 1 1/2 in log and Chill until hard. Slice thin and brush with water. Sprinkle Sesame seeds on top and bake until crispy." &&&
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SHORTBREAD FOR COOKIES OR CRUST "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
9 lb all-purpose flour 2-Jan oz baking powder 2-Jan oz salt 4 lb butter 2 1/2 lb sugar 17 1/2 oz eggs as req vanilla extract
YIELD: 14 pounds
"1. Sift together the flour, baking powder, and salt and set aside."
"2. Cream together the butter and sugar in an electric mixer, using the paddle attachment on medium speed, until light and smooth."
"3. Combine the eggs and vanilla and add slowly to the butter-sugar mixture, fully incorporating and scraping down the sides of the bowl after each addition."
"4. Add the sifted dry ingredients, mixing just to incorporate and scraping down the sides of the bowl as necessary."
5. Turn the dough out onto a lightly floured work surface and press into a flat disk. Wrap the dough tightly and refrigerate until firm enough to roll out. The dough may be held under refrigeration for up to 2 days or frozen for up to 3 weeks.
"6. To prepare cookies, roll the dough to an even thickness, about 1/8 to 1/4 inch thick and cut to the desired shape. Bake cookies at 350°F for 10 to 12 minutes, or until cooked through and the edges are light golden. Cool on a rack before serving or storing in an airtight container."
"7. To use dough for a crust, roll out as directed for pie dough."&&&
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Shortbread for cookies or crust "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
9 lb all-purpose flour 2-Jan oz baking powder 2-Jan oz salt 4 lb butter 2 1/2 lb sugar 17 1/2 oz eggs as req vanilla extract
YIELD: 14 pounds
"1. Sift together the flour, baking powder, and salt and set aside."
"2. Cream together the butter and sugar in an electric mixer, using the paddle attachment on medium speed, until light and smooth."
"3. Combine the eggs and vanilla and add slowly to the butter-sugar mixture, fully incorporating and scraping down the sides of the bowl after each addition."
"4. Add the sifted dry ingredients, mixing just to incorporate and scraping down the sides of the bowl as necessary."
5. Turn the dough out onto a lightly floured work surface and press into a flat disk. Wrap the dough tightly and refrigerate until firm enough to roll out. The dough may be held under refrigeration for up to 2 days or frozen for up to 3 weeks.
"6. To prepare cookies, roll the dough to an even thickness, about 1/8 to 1/4 inch thick and cut to the desired shape. Bake cookies at 350°F for 10 to 12 minutes, or until cooked through and the edges are light golden. Cool on a rack before serving or storing in an airtight container."
"7. To use dough for a crust, roll out as directed for pie dough."&&&
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SHORTCAKE-BISCUIT DESSERT DESSERT 326
29 3/16 lb Flour cake item#0102390025 4 3/16 lb Sugar powdered item#0102390008 2 1/16 lb Baking powder item # 0102060022 5 3/16 oz Salt kosher item#0102330013 10 7/8 lb Unsalted butter item #0101100014 3 5/8 lb Egg whole liquid item#010300014 7 1/3 qt Milk homo 1 gal item# 0101200047
"paddle to mix the cake flour,sugar baking poiwder and salt. add soft butter until completley mixed. Add eggs. Add milk." &&&
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SHORTCAKE-BISCUIT Sweet GAYLORD BUFFET 12
1 1/16 lb Flour cake item#0102390025 8-Jan lb Sugar powdered item#0102390008 16-Jan lb Baking powder item # 0102060022 16-Mar oz Salt kosher item#0102330013 8-Mar lb Unsalted butter item #0101100014 8-Jan lb Egg whole liquid item#010300014 4-Jan qt Milk homo 1 gal item# 0101200047
"paddle to mix the cake flour,sugar baking powder and salt. add soft butter until completley mixed. Add eggs. Add milk." &&&
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SICILIAN MACAROONS DESSERT PASTRIES-AND-COOKIES 100
17 1/2 lb Almond Paste 10 1/2 lb Sugar fine granulated item#0102390045 4 lb Egg white frzn item#01013000010 2 oz Vanilla extract item#0102600028 2 lb Chocolate chips 1 1/4 lb Walnut item#0102450034 12 oz Pine Nuts
Beat Almond Paste and Sugar slowly together until soft. Add Egg Whites slowly to Almond Paste until you have a soft foilling with no lumps. Add Yellow Color. Mix in Nuts and Choc Chips. Pipe into 1 oz Cookies. Bake At 325 Until Done. &&&
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SIMPLE SYRUP "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
2 qt water 1 lb sugar
YIELD: 2 quarts
1. Combine the water and sugar and bring to a boil.
2. Cool and reserve. &&&
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Simple syrup "ICINGS-AND-GLAZES PRO-CHEF,-7TH-ED" 0
2 qt water 1 lb sugar
YIELD: 2 quarts
1. Combine the water and sugar and bring to a boil.
2. Cool and reserve. &&&
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Smoked salmon mousse "SOUFFLES-AND-MOUSSE PRO-CHEF,-7TH-ED" 10
24 oz smoked salmon 8 fl oz fish velouté 1 oz powdered gelantin 8 fl oz cold fish stock or water as req salt as req pepper 16 fl oz "heavy cream, whipped to soft peaks "
YIELD: 10 portions
1. Combine the smoked and velouté in a food processor and process to a smooth consistency. Push through a sieve and transfer to a bowl.
2. Combine the gelatin with the cold stock or water until the gelatin absorbs the liquid. Warm the gelatin over simmering water until the granules dissolve and the mixture reaches 90° to 110°F.
3. Blend the gelatin into the salmon mixture. Adjust the seasoning with salt and pepper to taste.
4. Fold in the whipped cream. Shape the mousse as desired. Refrigerate the mousse for at least 2 hours to firm it. &&&
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SOFT DINNER ROLLS "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
2 1/2 lb "milk, at 68° to 76°F "6 oz compressed yeast 8 oz eggs 5 1/2 lb bread flour 2 oz salt 8 oz sugar 8 oz "butter, at room temperature " as req egg-and-milk wash
YIELD: 12 dozen 1-ounce rolls
1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the remaining ingredients, except the egg wash, and, using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until the dough has doubled in volume, about 75 minutes."
"4. Turn the dough out onto a lightly floured work surface. Fold the dough over, scale into 12 dozen 1-oz pieces, and round off. Cover and let rest for 10 minutes."
"5. Shape the dough into rolls (see notes) and place on sheet pans that have been lined with parchment Brush lightly and evenly with egg wash. Cover and pan proof until nearly doubled, about 25 to 30 minutes. Brush with egg wash again just before baking, if desired."
"6. Bake in a 375°F oven until deep golden brown, about 20 minutes. "
7. Let cool on pan.
NOTE: "The rolls may be shaped into knots, Parker House rolls, or cloverleaf rolls. To make knots, roll each ball of dough into a rope and then tie it into a knot or figure 8. For Parker House rolls, flatten a piece of dough, brush it with butter, and fold it in half. For cloverleaf rolls, arrange 3 small balls of dough in a triangular pattern. Place in muffin tins, if desired."&&&
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Soft dinner rolls "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED"0
2 1/2 lb "milk, at 68° to 76°F "6 oz compressed yeast 8 oz eggs 5 1/2 lb bread flour 2 oz salt 8 oz sugar 8 oz "butter, at room temperature " as req egg-and-milk wash
YIELD: 12 dozen 1-ounce rolls
1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the remaining ingredients, except the egg wash, and, using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until the dough has doubled in volume, about 75 minutes."
"4. Turn the dough out onto a lightly floured work surface. Fold the dough over, scale into 12 dozen 1-oz pieces, and round off. Cover and let rest for 10 minutes."
"5. Shape the dough into rolls (see notes) and place on sheet pans that have been lined with parchment Brush lightly and evenly with egg wash. Cover and pan proof until nearly doubled, about 25 to 30 minutes. Brush with egg wash again just before baking, if desired."
"6. Bake in a 375°F oven until deep golden brown, about 20 minutes. "
7. Let cool on pan.
NOTE: "The rolls may be shaped into knots, Parker House rolls, or cloverleaf rolls. To make knots, roll each ball of dough into a rope and then tie it into a knot or figure 8. For Parker House rolls, flatten a piece of dough, brush it with butter, and fold it in half. For cloverleaf rolls, arrange 3 small balls of dough in a triangular pattern. Place in muffin tins, if desired."&&&
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SORBET SYRUP DESSERT DESSERT 88
SOURCE CHEF JAQUES NUMEROUNO 3 lb Sugar Fine Granulated Item#0102390045 32 oz Water 8 oz Glucose Item#0108700007
Mix all and bring to a boil. Chill. &&&
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SOURDOUGH BAGUETTES "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
3 lb water (68° to 76°F) 8 oz sourdough starter 4-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt
YIELD: eight 1-pound loaves
"1. Combine the water, starter, and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved."
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. Turn the dough out onto a floured work surface."
"5. Scale the prepared and properly proofed dough into 1-lb pieces. Round off each piece, cover and let rest about 15 to 20 minutes before shaping."
"6. To shape the baguette, flatten each ball of dough into a rectangle. Holding the narrow ends of the dough, lift and stretch the dough to elongate the rectangle, making its overall length about 8 in. Roll the dough into a cylinder, pressing the seam closed with the edge of your palm. Transfer the dough, seam side down, to the pan or onto a parchment-lined sheet pan sprinkled with cornmeal. Let the loaves rise until nearly doubled, about 2 hours. Just before baking, slash the dough in several places."
"7. Bake in a 425°F oven (with steam if available) until deep in color and hollow sounding when tapped on the bottom, about 25 to 30 minutes."
8. Remove loaves from the pan and cool on rack.&&&
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Sourdough baguettes "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED"0
3 lb water (68° to 76°F) 8 oz sourdough starter 4-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt
YIELD: eight 1-pound loaves
"1. Combine the water, starter, and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved."
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. Turn the dough out onto a floured work surface."
"5. Scale the prepared and properly proofed dough into 1-lb pieces. Round off each piece, cover and let rest about 15 to 20 minutes before shaping."
"6. To shape the baguette, flatten each ball of dough into a rectangle. Holding the narrow ends of the dough, lift and stretch the dough to elongate the rectangle, making its overall length about 8 in. Roll the dough into a cylinder, pressing the seam closed with the edge of your palm. Transfer the dough, seam side down, to the pan or onto a parchment-lined sheet pan sprinkled with cornmeal. Let the loaves rise until nearly doubled, about 2 hours. Just before baking, slash the dough in several places."
"7. Bake in a 425°F oven (with steam if available) until deep in color and hollow sounding when tapped on the bottom, about 25 to 30 minutes."
8. Remove loaves from the pan and cool on rack.&&&
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SOURDOUGH STARTER "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED"0
4 lb hard wheat flour 2 1/4 lb "water, at 70°F "
YIELD: 6 pounds
"1. Combine 10 oz of the flour and 6 oz of water in a large bowl and blend, with clean hands or a utensil, until just combined."
"2. Place dough in a food-grade plastic bucket or stainless steel bowl. Cover tightly with plastic wrap and allow to ferment at room temperature (68° to 76°F) until slightly bubbly with a faint sweet and fruity aroma, 2 to 3 days."
"3. For the first refreshment, add 20 oz of flour and enough water to maintain the same consistency (about 10 to 12 oz). Cover tightly and allow to ferment at room temperature for 2 to 3 days more, or until bubbly with a stronger but still sweet and fruity aroma."
"4. Refresh a second time with 30 oz of flour and enough water to maintain the same consistency (about 30 to 32 oz) Cover tightly and allow to ferment at room temperature for 10 to 15 hours more, or until bubbly with a sweet and fruity aroma."
5. The starter is now ready to use.
NOTE: "To keep the starter alive, add enough water and flour to replace the amount used. If the starter is not used frequently, refresh it every few days. "
Keeping the starter under refrigeration will slow the yeast's fermentation and allow it to go for longer periods without refreshment.
"The starter should never have a sour or pronounced vinegary aroma. If this type of aroma is detectable, begin to give regular refreshments every 2 to 3 days to restore the health of the starter."
Sourdough starters are highly acidic. Protect your hands by wearing plastic gloves or by preparing the dough in a mixer with a dough hook.&&&
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Sourdough starter "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED"0
4 lb hard wheat flour 2 1/4 lb "water, at 70°F "
YIELD: 6 pounds
"1. Combine 10 oz of the flour and 6 oz of water in a large bowl and blend, with clean hands or a utensil, until just combined."
"2. Place dough in a food-grade plastic bucket or stainless steel bowl. Cover tightly with plastic wrap and allow to ferment at room temperature (68° to 76°F) until slightly bubbly with a faint sweet and fruity aroma, 2 to 3 days."
"3. For the first refreshment, add 20 oz of flour and enough water to maintain the same consistency (about 10 to 12 oz). Cover tightly and allow to ferment at room temperature for 2 to 3 days more, or until bubbly with a stronger but still sweet and fruity aroma."
"4. Refresh a second time with 30 oz of flour and enough water to maintain the same consistency (about 30 to 32 oz) Cover tightly and allow to ferment at room temperature for 10 to 15 hours more, or until bubbly with a sweet and fruity aroma."
5. The starter is now ready to use.
NOTE: "To keep the starter alive, add enough water and flour to replace the amount used. If the starter is not used frequently, refresh it every few days. "
Keeping the starter under refrigeration will slow the yeast's fermentation and allow it to go for longer periods without refreshment.
"The starter should never have a sour or pronounced vinegary aroma. If this type of aroma is detectable, begin to give regular refreshments every 2 to 3 days to restore the health of the starter."
Sourdough starters are highly acidic. Protect your hands by wearing plastic gloves or by preparing the dough in a mixer with a dough hook. &&&
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SPINACH PANCAKES "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 10
2 lb leaf spinach 12 fl oz milk 1 oz "butter, melted "4 ea eggs 5 oz all-purpose flour as req sugar as req salt as req pepper as req ground nutmeg (optional) as req vegetable oil for sautéing
YIELD: 10 portions
"1. Remove the stems from the spinach leaves. Rinse in several changes of water to remove all traces of sand or dirt. Blanch the spinach in boiling salted water or by steaming for 1 minute. Drain and rinse with cold water to stop cooking. Drain and squeeze the spinach to dry it. Chop coarsely, and reserve."
"2. Combine the milk, butter, and eggs until evenly blended. Stir together the flour and sugar. Make a well in the center of the flour, pour in the milk mixture, and stir just until a smooth batter forms."
"3. Combine the spinach with the batter and season with salt, pepper, and nutmeg to taste."
"4. Heat a small amount of oil in a pan (or lightly oil a preheated griddle). Ladle 2 fl oz batter into the hot pan for each pancake. Sauté for about 2 minutes on the first side, or until golden brown. Turn the pancake and complete cooking on the second side. Serve immediately or transfer to a holding pan and keep hot during service." &&&
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Spinach pancakes "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 10
2 lb leaf spinach 12 fl oz milk 1 oz "butter, melted "4 ea eggs 5 oz all-purpose flour as req sugar as req salt as req pepper as req ground nutmeg (optional) as req vegetable oil for sautéing
YIELD: 10 portions
"1. Remove the stems from the spinach leaves. Rinse in several changes of water to remove all traces of sand or dirt. Blanch the spinach in boiling salted water or by steaming for 1 minute. Drain and rinse with cold water to stop cooking. Drain and squeeze the spinach to dry it. Chop coarsely, and reserve."
"2. Combine the milk, butter, and eggs until evenly blended. Stir together the flour and sugar. Make a well in the center of the flour, pour in the milk mixture, and stir just until a smooth batter forms."
"3. Combine the spinach with the batter and season with salt, pepper, and nutmeg to taste."
"4. Heat a small amount of oil in a pan (or lightly oil a preheated griddle). Ladle 2 fl oz batter into the hot pan for each pancake. Sauté for about 2 minutes on the first side, or until golden brown. Turn the pancake and complete cooking on the second side. Serve immediately or transfer to a holding pan and keep hot during service." &&&
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SPONGE CAKE (VANILLA) DESSERT CAKES 13
SOURCE CHEF GILBERT 12 lb Eggs (pasturized) 4 lb Milk 5 lb Sweetex 8 3/4 lb Cake Flour 8 oz Baking Powder 10 lb Sugar 1 oz Vanilla Extract
Put everything in bowl. Mix 4 minutes on 4th speed and 3 minutes on 3rd speed. WITH WHISK!!!!!!!!!!!!!!!!!!!! Scale 3lbs on prepared sheet pan. bake at 375 10-12 minutes in rack oven. &&&
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SPONGE ROULADE "CAKES PRO-CHEF,-7TH-ED" 0
8 oz egg yolks 5 oz sugar 8 oz egg whites 6 oz sifted all-purpose or cake flour
YIELD: 1 sheet pan
"1. Combine the egg yolks with 2 oz of the sugar in the bowl of an electric mixer. Using the whisk attachment, beat on medium speed until thick and light in color."
"2. In another bowl, beat the egg whites with the remaining sugar to medium peaks."
3. Gently blend a small portion of the egg whites into the egg yolks. Fold the remaining egg whites into the lightened yolk mixture.
4. Fold the sifted flour into the egg mixture.
5. Gently spread the batter evenly on a parchment-lined sheet pan.
"6. Bake in a 425°F oven until the center of the cake springs back when gently pressed and golden in color, 10 to 15 minutes."
"7. Immediately after baking, remove the cake from the pan and place in a cool sheet pan to prevent the cake from drying out."
"8. Let cool completely before using, or wrap in plastic wrap and store at room temperature for 2 days or freeze for up to 1 month."&&&
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Sponge roulade "CAKES PRO-CHEF,-7TH-ED" 0
8 oz egg yolks 5 oz sugar 8 oz egg whites 6 oz sifted all-purpose or cake flour
YIELD: 1 sheet pan
"1. Combine the egg yolks with 2 oz of the sugar in the bowl of an electric mixer. Using the whisk attachment, beat on medium speed until thick and light in color."
"2. In another bowl, beat the egg whites with the remaining sugar to medium peaks."
3. Gently blend a small portion of the egg whites into the egg yolks. Fold the remaining egg whites into the lightened yolk mixture.
4. Fold the sifted flour into the egg mixture.
5. Gently spread the batter evenly on a parchment-lined sheet pan.
"6. Bake in a 425°F oven until the center of the cake springs back when gently pressed and golden in color, 10 to 15 minutes."
"7. Immediately after baking, remove the cake from the pan and place in a cool sheet pan to prevent the cake from drying out."
"8. Let cool completely before using, or wrap in plastic wrap and store at room temperature for 2 days or freeze for up to 1 month."&&&
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SPRITZ ALMOND COOKIES DESSERT DESSERT 12
10 oz Almond Paste 7 oz Egg white frzn item#01013000010 1 1/4 lb Unsalted butter item #0101100014 10 oz Sugar fine granulated item#0102390045 1 1/2 tsp Salt 1 1/2 tsp Rum meyers item#0202350044 2-Jan oz Vanilla extract item#0102600028 1 7/16 lb Flour cake item#0102390025 Rasp Jam as needed for decor
"paddle almond paste and add a little of the egg white. Add butter, sugar and salt. Cream on med to fluffy(aprox 5 min) add remaining egg white, liquor and vanilla. On low speed mix in flour until just blended. pipe, decor and bake 325F until golden aprox 10 minutes" &&&
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STOLLEN "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
2 1/2 lb golden raisins 2 1/2 lb raisins 11 oz minced candied fruit 8 oz dark rum 2 1/4 pt "milk, at 85°F "7 oz compressed yeast 6 oz chopped almonds 4 lb bread flour 2 lb cake flour 10 oz sugar 2 lb "unsalted butter, softened "4-Jan oz ground candamon 4-Jan oz ground nutmeg 4-Mar oz salt 2 lb melted butter 2 lb vanilla sugar
YIELD: twenty-seven 1-pound loaves
"1. Combine the raisins, candied fruit, and rum and let soak overnight at room temperature."
2. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"3. Add the remaining ingredients, except for the melted butter and vanilla sugar, and, using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes."
"4. Place the dough in a lightly oiled container, cover, and let rise until it has doubled in volume, about 75 minutes."
"5. Turn the dough out onto a lightly floured work surface. Fold over the dough and scale into 1 1/2-lb pieces. Round off, and let rest for 10 to 15 minutes."
"6. Press each piece into a rectangle, stretching to the desired length. Roll each into a loaf, pressing the seam to seal the loaf. Place onto parchment-lined sheet pans, seam side down, and brush with water. Proof in a proof box or in a warm area until the loaves increase by two thirds their original size." &&&
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Stollen "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
2 1/2 lb golden raisins 2 1/2 lb raisins 11 oz minced candied fruit 8 oz dark rum 2 1/4 pt "milk, at 85°F "7 oz compressed yeast 6 oz chopped almonds 4 lb bread flour 2 lb cake flour 10 oz sugar 2 lb "unsalted butter, softened "4-Jan oz ground candamon 4-Jan oz ground nutmeg 4-Mar oz salt 2 lb melted butter 2 lb vanilla sugar
YIELD: twenty-seven 1-pound loaves
"1. Combine the raisins, candied fruit, and rum and let soak overnight at room temperature."
2. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"3. Add the remaining ingredients, except for the melted butter and vanilla sugar, and, using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes."
"4. Place the dough in a lightly oiled container, cover, and let rise until it has doubled in volume, about 75 minutes."
"5. Turn the dough out onto a lightly floured work surface. Fold over the dough and scale into 1 1/2-lb pieces. Round off, and let rest for 10 to 15 minutes."
"6. Press each piece into a rectangle, stretching to the desired length. Roll each into a loaf, pressing the seam to seal the loaf. Place onto parchment-lined sheet pans, seam side down, and brush with water. Proof in a proof box or in a warm area until the loaves increase by two thirds their original size."&&&
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STRAWBERRY BAVARIAN CREAM "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED" 0
1 oz gelatin 8 oz strawberry purée 1 qt heavy cream 1 qt Vanilla Sauce (see recipe) as req "flavoring, to taste "
YIELD: filling for two 10-inch cakes
"1. Place the gelatin in a small stainless-steel bowl and add the strawberry purée. Let stand for 15 minutes, or until the gelatin has fully bloomed."
2. Melt the bloomed gelatin slowly over a hot-water bath to 105°F to 110°F.
"3. Whip the cream to soft peaks and hold, covered, under refrigeration."
4. Combine the vanilla sauce and the flavoring. Taste and adjust the flavoring.
5. Combine the flavored vanilla sauce and the gelatin. Stir over an ice-water bath to 75°F. Fold in the whipped cream.
6. Pour immediately into prepared molds. Refrigerate or freeze until set.&&&
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Strawberry bavarian cream "CUSTARDS-AND-CREAMS PRO-CHEF,-7TH-ED"0
1 oz gelatin 8 oz strawberry purée 1 qt heavy cream 1 qt Vanilla Sauce (see recipe) as req "flavoring, to taste "
YIELD: filling for two 10-inch cakes
"1. Place the gelatin in a small stainless-steel bowl and add the strawberry purée. Let stand for 15 minutes, or until the gelatin has fully bloomed."
2. Melt the bloomed gelatin slowly over a hot-water bath to 105°F to 110°F.
"3. Whip the cream to soft peaks and hold, covered, under refrigeration."
4. Combine the vanilla sauce and the flavoring. Taste and adjust the flavoring.
5. Combine the flavored vanilla sauce and the gelatin. Stir over an ice-water bath to 75°F. Fold in the whipped cream.
6. Pour immediately into prepared molds. Refrigerate or freeze until set. &&&
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STRAWBERRY FRITTERS "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 10
2 ea eggs 1 oz sugar 6 oz white wine 6 oz apple juice pinch salt 2-Jan tsp grated lemon zest 2-Jan tsp grated orange zest 12 oz sifted all-purpose flour 4 lb hulled strawberries as req "oil, for frying "20 oz fruit coulis 6 oz whipped cream (optional)
YIELD: 10 portions
1. Combine the eggs and sugar in the bowl of an electric mixer and beat lightly using the whisk attachment on medium speed.
"2. Add the wine, apple juice, salt, and lemon and orange zest and combine."
3. Add the flour and blend until smooth.
"4. Dip 4 lb hulled strawberries into heated and strained strawberry preserves, roll in chopped almonds or toasted coconut, then dip them in the batter."
5. Deep fry at 350°F until golden brown. Drain on absorbent paper.
"6. Serve with fruit sauce and whipped cream, if desired." &&&
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Strawberry fritters "QUICKBREADS-AND-BATTERS PRO-CHEF,-7TH-ED" 10
2 ea eggs 1 oz sugar 6 oz white wine 6 oz apple juice pinch salt 2-Jan tsp grated lemon zest 2-Jan tsp grated orange zest 12 oz sifted all-purpose flour 4 lb hulled strawberries as req "oil, for frying "20 oz fruit coulis 6 oz whipped cream (optional)
YIELD: 10 portions
1. Combine the eggs and sugar in the bowl of an electric mixer and beat lightly using the whisk attachment on medium speed.
"2. Add the wine, apple juice, salt, and lemon and orange zest and combine."
3. Add the flour and blend until smooth.
"4. Dip 4 lb hulled strawberries into heated and strained strawberry preserves, roll in chopped almonds or toasted coconut, then dip them in the batter."
5. Deep fry at 350°F until golden brown. Drain on absorbent paper.
"6. Serve with fruit sauce and whipped cream, if desired." &&&
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STREUSAL TOPPING DESSERT DESSERT 20
SOURCE CHEF GILBERT 4 lb Unsalted Butter (cold) 8 lb Brown Sugar 8 lb "Flour, All Purpose "3 oz Cinnamon Ground
Pur all dry ingedients in a mixing bowl. Add cold butter in pieces. Mix until you have a fine crumb. Chill until ready to use. &&&
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SUGAR FLOWER GAYLORD SHOWPIECE 1
SOURCE JOHN GILBERT RED BASE POURED IN SUGAR BOWL(1EACH) CLEAR STEM WITH RED STRIPE(1EACH) 3 PASTILAGE GREAN LEAFS(STENCIL) ONE LARGE FLOWER BUBBLE SUGAR DECOR POURED SUGAR STRIPS(3-5) CLEAR BLOWN BUBBLES(5)
&&&
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SUGAR FREE SPLENDA CHEESECAKE GAYLORD SUGAR-FREE 1
SOURCE CHEF GILBERT CRUST 1 1/4 cup Graham Cracker Crumbs 4-Jan cup splenda 3 tbsp "Butter, Melted " FILLING: 1 1/4 cup splenda 2 lb Cream Cheese 7 oz Egg pasturized 1 1/2 tbsp Lime Juice 1 each pinch of salt
"crust: preheat oven to 350F. Combine graham cracker crumbs, splenda and melted butter. press on bottom and sides of pan. Bake 10 minutes."
Filling:Paddle creamcheese until creamy; gradually add spenda mixing well. Add eggs in stages beating until each stage is incorporated. Add lime juice and a pinch of salt. Bake at 200F in rack oven until fully baked. Aprox 1 1/2 to 2 hrs. &&&
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SUGARFREE SPLENDA CHEESECAKE DESSERT CAKES 1
SOURCE CHEF GILBERT CRUST 1 1/4 cup Graham Cracker Crumbs 4-Jan cup splenda 3 tbsp "Butter, Melted " FILLING: 1 1/4 cup splenda 2 lb Cream Cheese 7 oz Egg pasturized 1 1/2 tbsp Lime Juice 1 each pinch of salt
"crust: preheat oven to 350F. Combine graham cracker crumbs, splenda and melted butter. press on bottom and sides of pan. Bake 10 minutes."
Filling:Paddle creamcheese until creamy; gradually add spenda mixing well. Add eggs in stages beating until each stage is incorporated. Add lime juice and a pinch of salt. Bake at 200F in rack oven until fully baked. Aprox 1 1/2 to 2 hrs. &&&
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SUNFLOWER SEED BREAD "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
4 lb "milk, at 68° to 76°F "2 oz compressed yeast 4 oz honey 4 ea eggs 3 oz sugar 6 1/2 lb bread flour 12 oz bran flour 2 oz salt 6 oz butter 12 oz "sunflower seeds, plus as needed for topping " as req egg and milk wash
YIELD: twelve 18-ounce loaves
"1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved. Add the remaining ingredients, except the egg wash, and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"2. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. Turn the dough out onto a floured work surface."
"3. Scale the prepared and properly proofed dough into twelve 18-oz pieces. Round off each piece, cover, and let rest about 15 to 20 minutes before shaping."
"4. Press each piece into a rectangle, stretching to the desired length (approximately the same length as the loaf pan). Roll each into a loaf, pressing the seam to seal the loaf. Place into lightly buttered loaf pans, seam side down. Brush with egg wash and scatter surface of each loaf with additional sunflower seeds. Let rise, covered, until nearly doubled in volume, about 45 minutes. When they have risen, make several slashes on the surface of each loaf. "
"5. Bake in a 400° F oven until deep in color and hollow sounding when tapped on the bottom, about 35 minutes."
"6. Remove loaves from the oven, cool in the pan for several minutes, then unold the bread and finish on a rack before slicing and serving."&&&
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Sunflower seed bread "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED"0
4 lb "milk, at 68° to 76°F "2 oz compressed yeast 4 oz honey 4 ea eggs 3 oz sugar 6 1/2 lb bread flour 12 oz bran flour 2 oz salt 6 oz butter 12 oz "sunflower seeds, plus as needed for topping " as req egg and milk wash
YIELD: twelve 18-ounce loaves
"1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved. Add the remaining ingredients, except the egg wash, and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"2. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. Turn the dough out onto a floured work surface."
"3. Scale the prepared and properly proofed dough into twelve 18-oz pieces. Round off each piece, cover, and let rest about 15 to 20 minutes before shaping."
"4. Press each piece into a rectangle, stretching to the desired length (approximately the same length as the loaf pan). Roll each into a loaf, pressing the seam to seal the loaf. Place into lightly buttered loaf pans, seam side down. Brush with egg wash and scatter surface of each loaf with additional sunflower seeds. Let rise, covered, until nearly doubled in volume, about 45 minutes. When they have risen, make several slashes on the surface of each loaf. "
"5. Bake in a 400° F oven until deep in color and hollow sounding when tapped on the bottom, about 35 minutes."
"6. Remove loaves from the oven, cool in the pan for several minutes, then unold the bread and finish on a rack before slicing and serving."&&&
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SUNFLOWER SEED ROLLS "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED"0
4 lb "milk, at 68° to 76°F "2 oz compressed yeast 4 oz honey 4 ea eggs 3 oz sugar 6 1/2 lb bread flour 12 oz bran flour 2 oz salt 6 oz butter 12 oz "sunflower seeds, plus as needed for topping " as req egg and milk wash
YIELD: 11 dozen rolls
"1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved. Add the remaining ingredients, except the egg wash, and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"2. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. Turn the dough out onto a floured work surface."
"3. Scale the dough into pieces weighing 1 1/2 oz. Round off and place on parchment-lined sheet pans. Brush with egg wash and scatter with additional sunflower seeds. Proof until nearly doubled in size. Bake in a 400° F oven until browned, about 25 minutes. Makes 11 dozen rolls." &&&
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Sunflower seed rolls "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
4 lb "milk, at 68° to 76°F "2 oz compressed yeast 4 oz honey 4 ea eggs 3 oz sugar 6 1/2 lb bread flour 12 oz bran flour 2 oz salt 6 oz butter 12 oz "sunflower seeds, plus as needed for topping " as req egg and milk wash
YIELD: 11 dozen rolls
"1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved. Add the remaining ingredients, except the egg wash, and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"2. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. Turn the dough out onto a floured work surface."
"3. Scale the dough into pieces weighing 1 1/2 oz. Round off and place on parchment-lined sheet pans. Brush with egg wash and scatter with additional sunflower seeds. Proof until nearly doubled in size. Bake in a 400° F oven until browned, about 25 minutes. Makes 11 dozen rolls." &&&
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SWEET DOUGH DESSERT 1
5 lb Unsalted butter item #0101100014 4 9/16 lb Sugar powdered item#0102390008 3 9/16 lb Egg yolks 10 oz Egg whole liquid item#010300014 1 oz Vanilla extract item#0102600028 6 oz Glucose item#0108700007 12 lb Flour pastry
Cream butter and powdered sugar "Add egg yolks, eggs, in stages" "Add vanilla, Glucose" Mix until completley smooth Add pastry flour until mixed *Don't over Mix!!! &&&
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SWEET DOUGH "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
2 qt "milk, at 68° to 76°F "6 oz compressed yeast 1 lb eggs 1 1/2 oz malt syrup 1 lb pastry flour 4 1/2 lb bread flour 4-Mar oz salt 8 oz sugar 2-Jan oz ground cardamon 1 lb softened butter
YIELD: 11 1/2 pounds of dough
1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved. Add the eggs and malt syrup and blend.
"2. Add the remaining ingredients, and using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes. "
3. The dough may be shaped now or refrigerated for later use. &&&
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Sweet dough "YEASTED-BREADS-AND-CAKES PRO-CHEF,-7TH-ED" 0
2 qt "milk, at 68° to 76°F "6 oz compressed yeast 1 lb eggs 1 1/2 oz malt syrup 1 lb pastry flour 4 1/2 lb bread flour 4-Mar oz salt 8 oz sugar 2-Jan oz ground cardamon 1 lb softened butter
YIELD: 11 1/2 pounds of dough
1. Combine the milk and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved. Add the eggs and malt syrup and blend.
"2. Add the remaining ingredients, and using the dough hook attachment, mix on low speed just to incorporate. Increase the speed to medium and mix until the dough is smooth and elastic, 10 to 12 minutes. "
3. The dough may be shaped now or refrigerated for later use. &&&
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SWISS MERINGUE "CONFECTIONS PRO-CHEF,-7TH-ED" 0
8 oz egg whites 1 lb sugar
YIELD: 1 1/2 pounds
"1. Put the egg whites and sugar in the clean, grease-free bowl of a mixer and stir together."
2. Place over a simmering hot water bath and stir frequently until the mixture reaches 110°F to 120°F.
"3. Beat on medium speed to the desired peak (soft, medium, or stiff) according to intended use." &&&
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Swiss meringue "CONFECTIONS PRO-CHEF,-7TH-ED" 0
8 oz egg whites 1 lb sugar
YIELD: 1 1/2 pounds
"1. Put the egg whites and sugar in the clean, grease-free bowl of a mixer and stir together."
2. Place over a simmering hot water bath and stir frequently until the mixture reaches 110°F to 120°F.
"3. Beat on medium speed to the desired peak (soft, medium, or stiff) according to intended use." &&&
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TEQUILLA LIME FILLING DESSERT DESSERT 5
SOURCE CHEF MEHICO KAKTIS 12 each Eggs Whole Item#0101300004 9 oz Yolks 10%sugar Item#0101300011 1 3/4 lb Sugar Fine Granulated Item#0102390045 1 3/8 lb Lime Juice Item#0102420021 4 each Lime zest 1 lb Unsalted Butter Item #0101100014 4-Jan oz Salt Kosher Item#0102330013 4 oz tequilla cuevo gold 2 each Gelatin sheets
"Cook Yolks, Eggs, Sugar and lime juice over a double boiler until thick. Be sure to whisk continously throughout the cooking process. Add the lime zest salt Butter Tequilla and softened gelatin leaves." &&&
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TIRAMISU DESSERT 31
3 lb water (68° to 76°F) 3-Jan oz compressed yeast 5 lb bread flour 3-Jan oz salt as req "cornmeal, for dusting "
YIELD: eight 1-pound loaves
1. Combine the water and yeast in the bowl of an electric mixer and blend until the yeast is fully dissolved.
"2. Add the flour and salt and mix, using the dough hook attachment, on low speed just to incorporate. Increase to medium speed and mix until the dough is smooth and elastic, 10 to 12 minutes."
"3. Place the dough in a lightly oiled container, cover, and let rise until doubled in volume, about 75 minutes."
"4. Fold the dough over on itself, pressing gently to expel the carbon dioxide in the bread. The dough is ready to scale and shape now."
5. Scale the prepared and properly proofed dough into 1-lb pieces. Round off each piece and let rest about 30 minutes before shaping.
"6. To shape the baguette, flatten each ball of dough into a rectangle. Holding the narrow ends of the dough, lift and stretch the dough to elongate the rectangle, making its overall length about 8 in. Roll the dough into a cylinder, pressing the seam closed with the edge of your palm. Transfer the dough, seam side down, to the pan or onto a parchment-lined sheet pan sprinkled with cornmeal. Let the loaves rise until increased by three fourths, about 1 hour."
7. Score each loaf in several places by making diagonal slashes just through the outer layer of dough.
"8. Bake in a 425°F oven (with steam if available) until deep in color and hollow sounding when tapped on the bottom, about 30 minutes."
"9. Remove loaves from the oven (and the pan, if used) and cool on a rack before serving." &&&
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TIRAMISU DESSERT 31
24 lb Marscopone cheese item #0101400151 27 oz Egg yolks 3 lb Sugar fine granulated item#0102390045 36 oz Egg white frzn item#01013000010
paddle marscopone and 1/2 sugar until soft and smooth.whip yolks and fold into marscopone.mix until blended. whip egg whites and rest of sugar until stiff. Fold whites into marscopone . &&&
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TOFFEE CHIP BRAZIL NUT COOKIES "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED" 0
3 1/2 lb "butter, softened "2 1/4 lb sugar 1 5/8 lb light brown sugar 1 3/4 oz salt 1 lb eggs 1 1/4 oz vanilla extract 5 1/4 lb pastry flour 1 oz baking soda 2 lb toffee chips or chunks 1 3/4 oz "Brazil nuts, coarsely chopped "
YIELD: 12 dozen cookies
"1. Cream together the butter, sugars, and salt in a mixer on medium speed, using the paddle attachment."
"2. Gradually blend in the eggs, fully incorporating and scraping down the bowl after each addition. Blend in the vanilla."
3. Sift together the flour and baking soda.
4. Blend the sifted dry ingredients into the creamed mixture on medium speed just until combined.
5. Blend in the toffee chips and Brazil nuts.
"6. Portion into 2-lb logs, wrap in parchment paper, and store in the freezer or under refrigeration until needed."
7. Cut logs into 2 1/2-oz pieces and place on parchment-lined sheet pans.
"8. Bake in a 350°F oven for 14 minutes, or until golden brown."
9. Remove the cookies from the tray and allow them to cool completely on a wire rack. Cookies may be stored in an airtight container for up to 1 week.&&&
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Toffee chip brazil nut cookies "PASTRIES-AND-COOKIES PRO-CHEF,-7TH-ED"0
3 1/2 lb "butter, softened "2 1/4 lb sugar 1 5/8 lb light brown sugar 1 3/4 oz salt 1 lb eggs 1 1/4 oz vanilla extract 5 1/4 lb pastry flour 1 oz baking soda 2 lb toffee chips or chunks 1 3/4 oz "Brazil nuts, coarsely chopped "
YIELD: 12 dozen cookies
"1. Cream together the butter, sugars, and salt in a mixer on medium speed, using the paddle attachment."
"2. Gradually blend in the eggs, fully incorporating and scraping down the bowl after each addition. Blend in the vanilla."
3. Sift together the flour and baking soda.
4. Blend the sifted dry ingredients into the creamed mixture on medium speed just until combined.
5. Blend in the toffee chips and Brazil nuts.
"6. Portion into 2-lb logs, wrap in parchment paper, and store in the freezer or under refrigeration until needed."
7. Cut logs into 2 1/2-oz pieces and place on parchment-lined sheet pans.
"8. Bake in a 350°F oven for 14 minutes, or until golden brown."
9. Remove the cookies from the tray and allow them to cool completely on a wire rack. Cookies may be stored in an airtight container for up to 1 week.&&&
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TOSCANO BLACK 66 CAKE DESSERT DESSERT 1
2 5/8 lb Chocolate 72% item#0108050014 1 1/4 lb Unsalted butter item #0101100014 2 1/4 lb Egg yolks 5 3/16 oz Sugar powdered item#0102390008
&&&
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TRES LECHES DESSERT DESSERT 1
SOURCE CHEF GILBERT 1 qt Heavy Cream 1 qt Condensed Milk 1 qt Coconut milk
Mix all pour over cake and bake until top of cake is toasted. &&&
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TROPICAL NAPOLEON DESSERT DESSERT 40
2 sheets Baked Puff pastry 1 lb Whipped Cream 2 each kiwi (small Diced) 4-Jan each Pineapple (diced) 6 each Strawberries (diced) 2-Jan each mango (diced)
&&&
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TULIP DECOR DESSERT DESSERT 1
SOURCE CHEF GILBERT 2-Jan lb Unsalted Butter 2-Jan lb "Sugar, Confectioners "2-Jan lb Egg Whites 2-Jan lb "Flour, All Purpose "
Melt butter add powdered sugar and cream well. Add egg whites and mix until incorporated. Add flour and mix well. Color if needed &&&
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TULIP DECOR WITH COCOA DESSERT DESSERT 1
SOURCE CHEF GILBERT 2-Jan lb Unsalted Butter Item #0101100014 2-Jan lb Sugar Powdered Item#0102390008 2-Jan lb Egg White Frzn Item#01013000010 6 oz Flour Bread Item#0102390046 2 oz Coco Powder Item#0108050032
melt butter add powdered sugar and cream well. Add egg whites and mix well. Sift together cocoa and flour and add. Mix well until incorporated. &&&
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VANILLA ICE CREAM "FROZEN-DESSERTS PRO-CHEF,-7TH-ED" 0
1 1/2 pt milk 1 1/2 pt heavy cream 12 oz sugar 1 ea "vanilla bean, split "12 ea "egg yolks, beaten "
YIELD: 4 1/2 pounds
"1. Place the milk, cream, half of the sugar, and the vanilla bean in a saucepan. Bring the mixture to the boiling point."
2. Blend the egg yolks with the remaining sugar.
3. Temper the egg yolk mixture into the hot milk mixture. Heat to 180°F.
4. Strain through a fine-meshed strainer into a container in an ice bath. Allow the mixture to cool completely. Cover and refrigerate overnight.
5. Freeze in an ice cream freezer according to the manufacturer's instructions. &&&
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Vanilla ice cream "FROZEN-DESSERTS PRO-CHEF,-7TH-ED" 0
1 1/2 pt milk 1 1/2 pt heavy cream 12 oz sugar 1 ea "vanilla bean, split "12 ea "egg yolks, beaten "
YIELD: 4 1/2 pounds
"1. Place the milk, cream, half of the sugar, and the vanilla bean in a saucepan. Bring the mixture to the boiling point."
2. Blend the egg yolks with the remaining sugar.
3. Temper the egg yolk mixture into the hot milk mixture. Heat to 180°F.
4. Strain through a fine-meshed strainer into a container in an ice bath. Allow the mixture to cool completely. Cover and refrigerate overnight.
5. Freeze in an ice cream freezer according to the manufacturer's instructions.&&&
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VANILLA SAUCE "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 0
1 pt milk 1 pt heavy cream 1 ea "vanilla bean, split and scraped "8 oz sugar 9 oz egg yolks
YIELD: 1 quart
"1. Heat the milk, cream, vanilla bean pod and seeds, and half the sugar until the mixture reaches the boiling point."
2. Combine the egg yolks and the rest of the sugar and temper the mixture into the hot milk.
"3. Stirring constantly, heat slowly to 180°F."
"4. Remove cream immediately from the stove and strain through a conical sieve, directly into a container set in an ice bath."
NOTE:Sauce can be made over a water bath for more control of the heat source.
1 tbsp of vanilla extract may be substituted for the vanilla bean. Add it just before straining the sauce.
All milk or light cream can be used in place of heavy cream.&&&
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Vanilla sauce "DESSERT-SAUCES PRO-CHEF,-7TH-ED"0
1 pt milk 1 pt heavy cream 1 ea "vanilla bean, split and scraped "8 oz sugar 9 oz egg yolks
YIELD: 1 quart
"1. Heat the milk, cream, vanilla bean pod and seeds, and half the sugar until the mixture reaches the boiling point."
2. Combine the egg yolks and the rest of the sugar and temper the mixture into the hot milk.
"3. Stirring constantly, heat slowly to 180°F."
"4. Remove cream immediately from the stove and strain through a conical sieve, directly into a container set in an ice bath."
NOTE: Sauce can be made over a water bath for more control of the heat source.
1 tbsp of vanilla extract may be substituted for the vanilla bean. Add it just before straining the sauce.
All milk or light cream can be used in place of heavy cream. &&&
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VANILLA SPONGE (GENOISE) "CAKES PRO-CHEF,-7TH-ED" 0
3 1/4 lb eggs 1 7/8 lb sugar 1 1/3 lb all-purpose or cake flour 8 oz cornstarch 10 oz melted butter 2-Jan oz vanilla extract
YIELD: eight 8-inch cakes
1. Combine the eggs and sugar in a mixing bowl and heat to 110°F over a double boiler.
2. Sift the flour and cornstarch together 2 times.
3. Whip the eggs until the foam is 3 times its original volume and is no longer increasing in volume.
4. Fold in the flour and cornstarch. Fold in the butter and vanilla extract.
5. Bake the cakes at 375°F for 30 minutes or until top is firm to the touch.
"6. Remove the cakes from the oven and cool on a rack for several minutes. Remove the cakes from the pans and continue to cool to room temperature on racks. The cakes are ready to serve now, or to finish as desired. They may be wrapped and held under refrigeration for up to 3 days or frozen for up to 6 weeks." &&&
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VANILLA SUGAR "CONFECTIONS PRO-CHEF,-7TH-ED" 0
2-Jan ea vanilla bean 2 lb sugar
YIELD: 2 pounds
1. Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.
2. Blend the seeds into the sugar well. Cover the sugar and let the flavor develop for several hours before using. &&&
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Vanilla sugar "CONFECTIONS PRO-CHEF,-7TH-ED" 0
2-Jan ea vanilla bean 2 lb sugar
YIELD: 2 pounds
1. Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.
2. Blend the seeds into the sugar well. Cover the sugar and let the flavor develop for several hours before using. &&&
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VENUZUELAN CHOCOLATE CAKE DESSERT CAKES 18
SOURCE CHEF GILBERT 1 lb chocolate 72% 8-May lb butter 2-Jan lb sugar 16-Jul lb yolks 2-Jan lb eggs 4-Jan lb Bread flour
Method: Melt butter. Add Chocolate. Stir until melted. Add sugar. Stir Until Disolved. Add eggs and yolks. Stir in flour. Mix well. Batter will look smooth. Use #16 scoop and place batter into muffin tins that have been sprayed with a non stick coating. bake at 325 in rack oven until done aprox 6-12minutes &&&
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WARM APPLE PIE (COUNCIL OAK) DESSERT DESSERT 1
SOURCE CHEF PACO TENIZIA 5 oz apple filling 2 oz butter milk cake 2-Jan oz brown sugar 2 oz buttermilk ice cream 1 oz puff pastry dough 1 1/2 oz caramel sauce
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WARM BRIOCHE W/ ROASTED PINEAPPLE AND COCONUT SORBET DESSERT DESSERT 1
SOURCE CHEF SWEET STAUGHF 1 1/2 oz Coconut Sorbet(cost) 4 oz Brioche (cost) 4-Jan oz Coconut Cream(cost) 2 oz Pineapple Topping(cost)
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Warm goat cheese mousse "SOUFFLES-AND-MOUSSE PRO-CHEF,-7TH-ED" 10
6 oz "cream cheese, room temperature "9 oz "goat cheese, room temperature " as req pepper 9 ea eggs 1 1/2 pt heavy cream 1 oz sliced chives as req salt 40 ea seedless green grapes
YIELD: 10 portions
"1. Combine the cream cheese with 6 oz of the goat cheese, reserving the remainder for garnish, and pepper to taste in a food processor and process until the mixture is very smooth."
"2. Add the eggs, 8 fl oz of the cream, and half of the chives. Pulse the processor on and off until the ingredients are just blended. Divide the mixture among 10 buttered 2-oz timbale molds and cover the molds with buttered parchment paper."
3. Place the ramekins in a bain-marie and bake in a pre-heated 325°F oven until a knife inserted near the center of a timbale comes away clean.
4. Reduce the remaining cream by half and season with salt and pepper to taste. Add the remaining chives and the grapes to the cream immediately before service.
5. Unmold the ramekins and coat the mousse with sauce. Garnish with the reserved goat cheese. &&&
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WEST INDIAN TURNOVERS DESSERT DESSERT 25
SOURCE CHEF ILIKA CUDELLS 1 1/4 lb Flour Bread Item#0102390046 1 oz Milk Powder 4-Jan oz Salt Kosher Item#0102330013 16-Jan oz Sugar Fine Granulated Item#0102390045 16-Jan oz Unsalted Butter Item #0101100014 16-Jan oz Yeast 12 oz Water ****** FILLING 2 tsp Cinnamon Ground Item#0102600074 2 tsp Vanilla Extract Item#0102600028 1 lb Coconut Shred Item#0102060032 12 oz Sugar Brownitem#0102390034
Mix dough together and rest for 0ne hour. Divide dough into 2oz pieces. Proof Again. Roll or flatten dough with hands. Place some filling in the center and fold over. Brush with simple syrup and sprinkle with sugar. Bake at 300f in rack oven for aprox 20 minutes. &&&
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WHIPPED CREAM FOR KEY LIME TOWER(CO) APPETIZERS 0
1 qt Heavy Cream Item#0101200028 1 each Gelatin sheet Taste Sugar Fine Granulated Item#0102390045
Whipped cream to soft peak. Melt gelatin and add it to whipped cream. Whip it until stiff. (Do not over whip!) &&&
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WHITE CHOCOLATE BUTTERCREAM DESSERT DESSERT 1
12 oz Unsalted butter item #0101100014 6 tbl Milk 9 oz White chocolate item#0108050013 1 tsp Vanilla extract item#0102600028 3 cup Sugar powdered item#0102390008
melt chocolate. Beat butter until creamy. Add milk and beat smooth. Add melted chocolate. and beat 2 minutes. add vanilla and beat for 3 minutes. Gradually add sugar on lowspeed until creamy and of desired consistency. &&&
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WHITE CHOCOLATE BUTTERCREAM petite GAYLORD ICINGS-AND-GLAZES 1
12 oz Unsalted butter item #0101100014 6 tbl Milk 9 oz White chocolate item#0108050013 1 tsp Vanilla extract item#0102600028 3 cup Sugar powdered item#0102390008
melt chocolate. Beat butter until creamy. Add milk and beat smooth. Add melted chocolate. and beat 2 minutes. add vanilla and beat for 3 minutes. Gradually add sugar on lowspeed until creamy and of desired consistency. &&&
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WHITE CHOCOLATE CREAM CHEESE ICING DESSERT DESSERT 1
6 lb Cream cheese item #0101400056 1 1/8 lb Butter 6 tsp Vanilla 48 oz White chocolate item#0108050013
Melt chocolate. Coll until luke warm. Cream the cheese and the butter until smooth. Add vanilla. Add the chocolate And beat well. Use Immediatly. &&&
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WHITE CHOCOLATE GANACHE DESSERT CONFECTIONS 416
SOURCE CHEF WITE GAWNACHE 15 lb White Chocolate Item#0108050013 6 lb Heavy Cream Item#0101200028 3 lb Unsalted Butter Item #0101100014 1 lb Gran Marnier Item#0202300064
Boil cream. Pour over choc. Let mix set for 2 minutes. Mix until the choc is melted. Add butter and gran marnier and mix with imersion blender until you have a smooth emulsion. &&&
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WHITE CHOCOLATE MOUSSE(CREME ANGLAIS) APPETIZERS 3
37 1/4 sheet Gelatin item#108700075 7 1/2 lb White chocolate item#0108050013 6 3/4 lb Heavy cream item#0101200028 4 1/2 lb Cream Anglaise
Melt Chocolate. Warm anglaise over a bain marie. whip creme to soft peaks and set aside. Soak gelatin in ice water. When Gelatin is soft and anglaise is warm add the gelatin to the anglaise and stir until melted. Add the melted chocolate to this. Let this mix cool to 87-90 f. Temper with some of the whip cream then gently fold in the rest of whipped creme. &&&
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WHITE CHOCOLATE SAUCE DESSERT DESSERT 32
8 oz Water 10 oz Sugar fine granulated item#0102390045 4 1/2 oz Glucose item#0108700007 1 1/8 lb White chocolate item#0108050013
"1) combine water, sugar and glucose in sauce pan and bring to a boil. Remove from heat."
2)Melt chocolate.
3) add chocolate.
Note* this sauce can be left out side . In can be adjusted by adding water or melted chocolate &&&
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WHITE CHOCOLATE TRUFFLE CHEESECAKE (COUNCIL OAK) DESSERT DESSERT 1
SOURCE CHEF SUZI SCRUMTIOUS 6 oz Ny Cheese Cake(cost) 1 oz Graham Cracker Crust(cost) 2-Jan oz White Choc Ganache(cost) 1 oz Rasp Sauce(cost) 1 1/2 oz Pistachio Cookie Decor(cost) 3 each Raspberry Fresh Item# 0106300012 8-Jan oz Rasp Gelee Decor(cost)
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WHITE SPONGE DESSERT DESSERT 1
2 lb sugar 13 oz cake flour 4-Jan oz salt 2 lb egg whites 4-Jan oz cream of tartar 1 tsp vanilla extract
YIELD: five 8-inch cakes
1. Sift together 1 lb of the sugar with the cake flour and salt.
2. Combine the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whip attachment and beat until frothy with the mixer on medium speed.
3. With the mixer on high speed gradually add the remaining sugar to the beaten egg whites and beat to medium-stiff peaks.
4. Quickly and gently fold the sifted dry ingredients into the beaten egg whites. Fold in the vanilla.
5. Divide the batter evenly among five ungreased tube cake pans.
6. Bake in a 350°F oven for 35 to 40 minutes or until cake springs back when lightly touched.
"7. Remove the cakes from the oven and allow to cool completely in their pans, upside down on a rack. Unmold the cakes from the pans when they are completely cooled. The cakes are ready to serve now, or wrap and hold under refrigeration for later use." &&&
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Wild mushroom strudel w/ goat cheese & madeira sauce "PIES-AND-TARTS PRO-CHEF,-7TH-ED" 10
****** FILLING 1 1/2 oz finely minced shallots 2-Jan oz finely minced garlic 4-Mar oz butter 8-Jan oz "assorted wild mushrooms, sliced "3 1/2 fl oz white wine 4 oz goat cheese 1 tbsp chopped parsley 1 tbsp chopped chives 1 tbsp chopped chervil 1 tbsp chopped tarragon as req salt as req pepper 6 sheets phyllo dough 2 oz "butter, melted "14 fl oz Madeira sauce 2 fl oz sour cream 10 ea "mushroom caps, fluted, if desired, and sautéed "3 oz watercress
YIELD: 10 portions
1. Sauté the shallots and garlic in the butter. Add the mushrooms and sweat. Add the wine and reduce until almost dry. Remove from the heat and let cool.
2. Add the goat cheese and herbs. Season with salt and pepper.
"3. Layer 3 sheets of phyllo, spreading melted butter between each sheet."
"4. Spread half of the goat cheese mixture down the length of the phyllo, roll up, and brush with butter. Score the top of the strudel into 5 portions and refrigerate."
5. Repeat steps 3 and 4 with the remaining phyllo and filling.
6. Bake the strudels at 400°F until golden brown. Slice and serve with the sauce and sour cream. Garnish with mushroom caps and watercress. &&&
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Winter fruit sauce "DESSERT-SAUCES PRO-CHEF,-7TH-ED" 10
10 fl oz semi-dry white wine 3 1/2 oz dried apricots (sulfur free) 1 3/4 oz dried cherries 2 fl oz clarified butter or oil 1 oz minced shallots 5 oz small-diced Red Delicious apples 4 oz small-diced Bartlett pears 1 3/4 fl oz "brandy, apple-flavored "24 fl oz "brown pork stock, jus de veau lié, demiglace "2 tsp "lemon juice, or as needed " as req salt as req pepper
YIELD: 10 portions
1. Heat the wine in a small pan to just below a boil. Remove from the heat and add the dried fruit. Let the fruit soak in the wine (macerate) for 30 minutes. Drain the fruit and reserve the wine.
"2. Heat the butter or oil in a saucepan and add the shallots. Sauté over medium heat until translucent, 1 to 2 minutes. Add the diced apples and pears and sauté until lightly browned."
"3. Add the brandy to deglaze the pan and let it reduce until nearly cooked away. Add the reserved wine and reduce once more. Add the jus lié or demiglace and bring to a simmer. Simmer until reduced to a good flavor and consistency. Add the macerated dried fruit and adjust seasoning with lemon juice, salt, and pepper. Keep warm for service or cool and store for later service." &&&
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ZABAGLIONE DESSERT DESSERT 7
3 oz Egg yolks 2 oz Sugar fine granulated item#0102390045 2 oz Marsala wine
mix everything together. Put a bowl over simmering water add mix and whisk and cook until pale light and fluffy &&&
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ZEPPOLE DESSERT DESSERT 2
SOURCE JERRY V 5 lb Flour cake item#0102390025 1 oz Baking powder item # 0102060022 3 qt Water 1 1/2 qt Oil 3 qt Egg whole liquid item#010300014 2 lb Unsalted butter item #0101100014
"Bring water, oil and butter to a boil. add flour/baking powder. Cook like pate choux. Add to mixer and add eggs. Scoop or pipe into 375F oil" &&&
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ZEPPOLE DOUGH APPETIZERS 1
250 g Flour bread item#0102390046 2 1/2 cup Water 1 pinch Salt kosher item#0102330013 2-Jan cup White wine
"Bring to a boil the water, salt and wine. Add flour and cook until a ball forms . Put dough in mixer with hook and mix on med for 10 minuts until dough is smooth" &&&
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ZEPPOLE DOUGH 2 CONFECTIONS DESSERT 100
8-Jan gal Water 4-Mar oz Salt kosher item#0102330013 15/16 oz Sugar fine granulated item#0102390045 4-Jan cup Oil 3-Jan oz Yeast instant red item#0102060036 1 15/16 lb Flour bread item#0102390046
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