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Lemon Chiffon Pie

Yield: 1, 9 inch pie


Ingredients
Crust
Basic pie crust (prebaked)

Amounts
1

Filling
Water
Lemon juice
Cornstarch
Water (for slurry)
Egg yolks
Butter

7 oz.
2.5 oz.
1 oz.
1 oz.
1 oz.
oz.

Chiffon
Egg whites
Granulated sugar

2.5 oz.
1.5 oz.

Method of preparation:
1. Prepare pie shells by docking the bottom and blind
baking.
2. Gather all ingredients and equipment.
3. Put the water, lemon juice, sugar, salt, and lemon
zest in a pot and bring to a boil.
4. Place the cornstarch in a dry bowl and slowly add the
1 oz. of water while constantly whisking, making a
slurry.
5. Add the egg yolks to the slurry.
6. Once the mixture in the pot begins to boil, temper
the egg-cornstarch slurry and add to the boiling
liquid.

7. Bring the liquid back to a boil and cook for 2 minutes


while constantly whisking.
8. Remove the mixture from the heat and add butter.
9. Whisk the mixture until the butter is completely
melted.
10.
Whisk the egg whites and sugar to create the
chiffon. Whisk until it reaches a stiff peak.
11.
Remove from the mixer and fold into the lemon
filling with a spatula. (While the mixture is still hot).
12.
Pour the mixture into the pie shell and let cool
before topping.

Turtle Tart
Yield: 3lbs. 1.1oz.
Ingredients
Crust
Pie shell (prebaked)

Amounts
2, 9 inch pies

Caramel Sauce
Granulated sugar
Butter
Heavy cream
Pecans

5
2
4
5

Chocolate Mousse
Heavy cream
Chocolate
Butter (softened)
Granulated sugar
Egg yolks (pasteurized)
Egg whites (pasteurized)

10 oz.
10 oz.
1.5 oz.
4.5 oz.
2 oz.
4 oz.

oz.
oz.
oz.
oz.

Method of preparation:
Caramel Sauce
1. Gather all ingredients and equipment.
2. Put the sugar in a large pan and caramelize.
3. Remove from the heat and add the butter.
4. When the butter is melted add the warmed cream.
5. Then add the pecans.
6. Pour the mixture into the baked pie shell.

Chocolate Mousse
1. Gather all the ingredients.
2. Whip the cream to a soft peak and reserve.
3. Melt the chocolate and add the butter.
4. Add 1/3 of the whipped cream.
5. Add the egg yolks and blend.
6. Fold in the remaining cream.
7. In the bowl of a mixer, fitted with a whisk
attachment, whisk the egg whites on high speed to a
medium peak while gradually adding the sugar.
8. Fold in the meringue into the chocolate mixture.
9. Place the chocolate mousse on top of the caramel
mixture in the pie shell. Top with chopped pecans.

Pecan Tart

Yield: 2, 9 inch pies


Ingredients
Crust
Pie shell (prebaked)
Chocolate
Filling
Eggs (whole)
Butter (melted)
Corn syrup (light)
Granulated sugar
Bourbon
Vanilla extract
Pecans

Amounts
2
4 oz.
12 oz.
4 oz.
1 lb. 8 oz.
7 oz.
.25 oz.
.25 oz.
11 oz.

Method of preparation:
1. Gather all ingredients.
2. Place a thin layer of the chocolate on the bottom of
the shells.
3. Place the eggs in a bowl and whisk lightly.
4. Add the melted butter, corn syrup, sugar, bourbon,
and vanilla to the eggs. Whisk well.
5. Take half the pecans and chop them.
6. Mix them into the syrup mixture.
7. Pour into the pie shells.
8. Bake in a 425 oven for 15 minutes. Reduce the
temperature to 350 and bake until the filling is set,
around 20-30 minutes.
9. Remove from oven and top with pecans and
chocolate.

Butternut Squash Pie


Yield: 2, 9 inch pies
Ingredients
Pie crust (prebaked)

Amounts
2

Filling
Roasted butternut puree
Heavy cream
Eggs (whole)
Egg yolks
Vanilla extract
Dark brown sugar
Granulated sugar
Kosher salt
Ground ginger
Ground cinnamon
Ground nutmeg
Cayenne pepper

24 oz.
20 oz.
4
4
.50 oz.
8 oz.
4 oz.
.04 oz.
.25 oz.
.25 oz.
.25 oz.
Pinch

Method of preparation:
1. Blind bake the crust with beans in a 425 oven for
approximately 25 minutes, until it begins to color.
2. Lower the temperature to 300.
3. Whisk the eggs, vanilla, sugars, salt and spices until
smooth. Add the butternut squash puree and whisk
until smooth. Add heavy cream and whisk until
smooth.
4. Pour into the shells and bake until the center is set,
about 40 minutes.

Pte Foncer
Ingredients
Pastry flour
Salt
Sugar
Butter (room temperature)
Egg
Water (cold)

Amounts
250 g.
5 g.
25 g.
125 g.
1 whole
25 g.

Method of preparation:
1. Sift flour.
2. Break up the butter into small pieces and mix into
the dough. Work the flour into the butter between
the palms of your hands without overheating it. It
should have the consistency of sand or breadcrumbs.
3. Make a well in the middle of the dough and add the
egg, salt, sugar, salt, and water. Mix it in. Gradually
mix the dough into a ball. Do NOT over knead the
dough.
4. If there are lumps of butter or flour in the dough,
crush the dough with the palm of your hand.
5. Shape the dough into a flat disk, wrap with plastic
wrap, chill until needed.

Basic Pie Dough


Ingredients
Pastry flour
Butter
Salt
Granulated sugar
Water (ice cold)

Amounts
12 oz.
8 oz.
.25 oz.
1 oz.
4 oz.

Method of preparation:
1. Gather ingredients.
2. Sift the pastry flour with the sugar and salt.
3. Add butter to the flour and cut the butter into the
flour until you achieve the fat to the size of a about a
nickel.
4. Add the cold water to the flour/butter and
incorporate until the flour is moistened, being careful
not to over work the dough.
5. Place dough on parchment paper, pressing the paper
to the dough, flattening out to a disk.
6. Wrap it in plastic wrap and chill until needed.

Linzer Torte
Yield: 3lbs
Ingredients
Butter (softened)
Sugar
Eggs (whole)
Vanilla extract
Cake flour
Cinnamon
Baking powder
Hazelnut flour
Cake crumbs

Amounts
12.45 oz.
9 oz.
1.5
.15 oz.
15 oz.
.18 oz.
.25 oz.
6 oz.
1.70 oz.

Method of preparation:
1. Cream together the butter and sugar.
2. Add the eggs, vanilla, cake flour, cinnamon, baking
powder, hazelnut flour, and cake crumbs until
incorporated.
3. Flatten into a disk and chill until needed.
4. Then roll out into a 9 inch disk and fill with a layer of
almond cream and a layer of raspberry jam.
5. Then layer with a top crust and bake.

Banana Peanut Butter Cream Pie


Yield: 2, 9 inch pies
Ingredients
Pie crust (prebaked)

Amounts
2

Cornstarch
Milk (whole)
Eggs (whole)
Granulated sugar
Butter
Vanilla extract

3
2
8
8
3
1

oz.
lbs. 4 oz.
oz.
oz.
oz.
oz.

Method of preparation:
1. Gather all ingredients.
2. Mix the cornstarch and small amount of milk to make
a slurry.
3. Combine the eggs with the slurry.
4. Boil the rest of the milk and granulated sugar.
5. Temper the boiling mixture and the slurry and return
to the heat.
6. Bring the mixture to a boil and allow to thicken.
7. Remove from the heat and stir in the butter and
vanilla extract.
8. Smear a thin layer of peanut butter on the bottom of
the pie shell.
9. Place sliced bananas on the peanut butter.
10.
Pour the mixture over the peanut butter and
bananas.
11.
Refrigerate until needed and top with Chantilly
cream.

Cherry Pie
Yield: 3 lbs. 10 oz.
Ingredients
Cherries (dark)
Water or cherry juice
Granulated sugar
Cornstarch
Lemon juice
Salt

Amounts
2 lbs.
15 oz.
9 oz.
2 oz.
To taste
To taste

Method of preparation:
1. Gather all ingredients.
2. Place of the water or juice in the granulated sugar
in a pot and boil.
3. Make a slurry by placing the cornstarch in a bowl and
add the remaining water/juice while whisking.
4. Add the lemon juice and salt to the slurry.
5. When the sugar-water/juice mixture begins to boil,
slowly add the slurry, stirring constantly, and return
to a boil. Cook until it is thickened and translucent.
Approximately one minute.
6. Remove from heat and fold in the cherries.
7. Cool the filling and then pour into pie crusts.

Apple Pie
Yield: 4 lbs.
Ingredients
Apples (fresh, peeled,
sliced)
Water
Granulated sugar
Salt
Cinnamon
Cornstarch

Amounts
2 lbs. 8 oz.
1 lb. 4 oz.
6 oz.
Pinch
.25 oz.
2 oz.

Method of preparation:
1. Gather all ingredients.
2. Combine the apples with 2/3 of the water, all the
sugar, salt, and cinnamon and place in a pot.
3. Boil the mixture.
4. Make a slurry by placing the cornstarch in a bowl and
adding the remaining water while whisking.
5. When the mixture begins to boil, slowly add the
slurry, stirring constantly. Boil the mixture until it is
thickened and translucent.
6. Remove from heat.
7. Cool the filling and fill pie shells.

Chocolate Ganache
Ingredients
58% Chocolate
Heavy cream
Butter
Sugar

Amounts
10 oz.
8 oz.
1 oz.
1 oz.

Method of preparation:
1. Place chocolate in small bowl.
2. Heat up heavy cream, butter, and sugar. (Until the
butter is melted).
3. Pour the heated mixture over the chocolate and stir
until the chocolate is melted.

Short Dough (1-2-3 Cookie Dough)


Yield: 3 lbs. 3 oz.
Ingredients
Granulated sugar
Butter (softened)
Eggs (whole)
Pastry flour

Amounts
8 oz.
16 oz.
3 oz.
1.5 lbs.

Method of preparation:
1. Gather ingredients.
2. In a mixing bowl fitted with a paddle attachment
cream the sugar and butter.
3. Add the eggs gradually.
4. Add the flour and mix on low speed until it is well
blended.
5. Refrigerate until needed.

Almond Cream
Ingredients
Butter (softened)
Granulated sugar
Egg
Egg yolk
Almond flour
Rum

Amounts
12 oz.
15 oz.
3
3 oz.
36 oz.
3 oz.

Method of preparation:
1. Cream the butter and sugar until smooth.
2. Beat in a whole egg, slowly. Add egg yolks when the
mixture is smooth.
3. Mix in the almond flour and then the rum until
incorporated.

Chocolate Tart Dough


Yield: 1, 9 inch pie
Ingredients
Butter (softened)
6X sugar
Egg yolk
Pastry flour
Cocoa
Sea salt/kosher salt

Amounts
85 g.
35 g.
1
140 g.
35 g.
teaspoon

Method of preparation:
1. In a mixer with a paddle attachment beat the butter
and sugar on low until smooth. Add in the yolk and
mix until fully incorporated.
2. Sift the flour, salt, and cocoa. Add to the butter
mixture, mix until the dough comes together.
3. Form into a disk and wrap and let dough rest at a
room temperature for 30 minutes.
4. Press the dough into the tart ring. Press the bottom
as flat as possible, press it up the sides.
5. Freeze the dough for 30 minutes.
6. Blind bake at 400 for 15 minutes and then remove
the beans and bake for another 5 minutes.

Pastry Cream
Yield: 3 lbs. 9 oz.
Ingredients
Milk
Vanilla bean
Sugar
Cornstarch
Cake flour
Sugar
Milk
Egg yolks
Egg
Butter (softened)

Amounts
32 oz.

4 oz.
2 oz.
oz.
4 oz.
3 oz.
6 oz.
1
3 oz.

Method of preparation:
1. Gather all ingredients.
2. Heat the milk, sugar and vanilla to scalding in a pot.
3. Combine the sugar, starches and whisk in the milk.
Once the milk and starch mixture is smooth, whisk in
the egg and yolks.
4. Slowly temper the egg/starch mixture with the hot
milk.
5. Return the tempered egg mixture back into the pot.
6. Cook mixture on medium heat until it is bubbling and
thickened, whisking constantly.
7. Once the mixture has thickened remove from the
heat and whisk in the butter.
8. Cool immediately on ice and cover with plastic wrap,
allow the plastic wrap to cling to the surface on the
pastry cream.
9. Record the time and temperature.

Lemon Curd
Yield: 18 oz.
Ingredients
Egg yolks
Sugar
Lemon juice
Lemon zest
Butter (softened)

Amounts
4 oz.
6 oz.
4 oz.
.5 oz.
4 oz.

Method of preparation:
1. Gather all ingredients.
2. Whisk together the egg yolks, lemon juice and lemon
zest.
3. Cook the mixture in a bowl over simmering water,
stir constantly until it is thick.
4. Strain.
5. Add butter while mixture is still warm. Continue to
mix until thoroughly combined.

Key Lime Pie Filling


Yield: 3 lbs. 2.5 oz. (2, 9 inch pies)
Ingredients
Amounts
Egg yolks
6.5 oz.
Sweetened condensed milk 30 oz.
Lime juice
12 oz.
Fresh lime juice
2 oz.
Method of preparation:
1. Gather all ingredients.
2. Stir together egg yolks and sweetened condensed
milk.
3. Add lime juice and mix until incorporated.
4. Fill the prebaked pie shells.
5. Bake at 300F for 25-30 minutes.

Graham Cracker Crust


Yield: 15 oz. (2, 9 inch pies)

Ingredients
Graham cracker crumbs
Granulated sugar
Butter (melted)
Egg whites

Amounts
10 oz.
2 oz.
2 oz.
1 oz.

Method of preparation:
1. Gather all ingredients.
2. Mix crumbs and sugar together.
3. Add butter and egg whites, mix to incorporate.
4. Scale 5-7 oz. into each 9 inch pie tin.
5. Bake at 350F for 12-15 minutes.

Swiss Apple Flan

Yield: 3, 9 inch flans


Ingredients
Short dough
Apples
Granulated sugar
Cinnamon
Cake crumbs
Almonds (ground and
toasted)
Apricot glaze
Almonds (crushed and
toasted)
Custard
Eggs (whole)
Heavy cream
Granulated sugar
Liqueur (Brandy or Grand
Marnier)

Amounts
2 lbs.
6-8
6 oz.
To taste
9 oz.
6 oz.
As needed
As needed

10 oz.
1 lb. 8 oz.
4 oz.
To taste

Method of preparation:
1. Gather all ingredients.
2. Prepare three 9 inch tart shells.
3. Peel and core the apples.
4. Slice the apples into inch slices.
5. Combine the sugar, cinnamon, cake crumbs and
ground almonds in a bowl.
6. To prepare the custard combine the eggs and heavy
cream in a bowl. Add the sugar and liqueur and stir
until incorporated.
7. Sprinkle cake crumb mixture over the bottom of the
tart shell and press to pack down.

8. Arrange the apple slices in a spiral decoration over


the cake crumbs.
9. Place the tart in a 350F oven and bake until the
apples are slightly tender, or for 20 minutes.
10.
Remove the tarts from the oven and pour the
custard over them until just below the rim.
11.
Return to the oven and bake until the custard is
set, about 20-30 minutes.
12.
Remove the tart from the shell once cooled.
13.
Glaze with the apricot glaze.
14.
Place crushed almonds along the rim of the
tarts.

Works Cited
Formulas:
Baking & Pastry Formulas. Vol. II. Upper Saddle River, NJ:
Pearson Prentice Hall, 2009. Print. Johnson and Wales
University.
Chef Olga Bravo
Photographs:
Maxine Phillips