A collection of the recipes we have learned so far. I will eventually add instructions to these recipes, more for my own record than anything else. But I'll have to wait until I get used to the baker's schedule of getting up before the sun rises every day...
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September 11
Sweet Dough
400 g all-purpose flour
200 g sugar
4 g baking powder
200 g unsalted butter
2 eggs
Pastry Cream
300 ml milk
75 g sugar
3 egg yolks
27 g corn starch
A pinch of vanilla powder
Apricot Glaze
[We didn't actually get the recipe for this because J-L just made it for us. But he said he would give it to us later.]
September 13
Milk Bread
500 g all-purpose flour
35 g fresh yeast
30 g sugar
10 g salt
1 egg
300 ml warm milk (30 degrees)
Cinnamon Buns
500 g flour
500 g pastry flour
150 g sugar
14 g salt
40 g baking powder
200 g butter
2 eggs
500 ml cold milk
10 ml vanilla
Filling
brown sugar + 5% cinnamon mixture
melted butter
Flat Icing Glaze
icing sugar
water
September 17
Tea Biscuits
500 g pastry flour
1500 g all-purpose flour
200 g sugar
28 g salt
800 g butter
80 g baking powder
4 eggs
1 litre milk
September 18
Quick Decoration Syrup
300 g sugar
50 g glucose
100 ml water
Pur Beurre/Shortbread/Sugar Cookies
250 g butter
250 g icing sugar
2 g salt
1 egg
50 ml milk
15 ml vanilla extract
10 g baking powder
500 g pastry flour
Pound Cake
250 g butter
225 g sugar
15 ml honey
2 g salt
250 g egg
5 ml vanilla
250 g pastry flour
3 g baking powder
Swiss Buttercream
300 g sugar
166 g egg whites
365 g butter
10 ml vanilla extract (or a pinch of vanilla powder)
September 19
Anglaise
250 ml milk
250 ml cream
100 g sugar
5 egg yolk
vanilla
Chocolate Chip Cookies
275 g butter
225 g sugar
225 g brown sugar
4 g salt
15 ml vanilla extract
3 eggs
450 g flour
8 g baking powder
400 g chocolate chunks
Upside Down Pear Cake
125 g butter
105 g brown sugar
3 pears, poached or sauteed depending on ripeness
100 g butter
200 g sugar
1 egg
1 yolk (22 g)
240 g flour
12 g baking powder
2 g ground ginger
180 ml milk
15 ml vanilla extract
Oatmeal Cakes
400 g rolled oats
200 g flour
100 g sugar
50 g brown sugar
8 g salt
5 ml vanilla extract
375 g butter
September 20
Puff Pastry
450 g pastry flour
100 g flour
10 g salt
500 g butter
125 ml water (ice cold)
Almond Paste
[We used two different ones, I think. One we'll learn in the restaurant section and one in the pastry section.]
Blueberry Muffins
100 g butter
100 g shortening
300 g sugar
15 ml vanilla extract
2 g salt
1 egg yolk
4 eggs
250 ml milk
600 g flour
24 g baking powder
250 g blueberries
September 25
Sweet Dough
400 g flour
200 g sugar
4 g baking powder
200 g butter
2 eggs
Pecan Pie Filling
150 ml cream
150 g brown sugar
30 g glucose
3 eggs
60 g butter
September 26
Frangipane Tart with Lemon Cream and Fresh Fruit
Sweet Dough
400 g flour
200 g sugar
4 g baking powder
200 g butter
2 eggs
Frangipane Cream
125 g butter
125 g sugar
2 egg
125 g ground almonds
25 g flour
10 ml rum
10 ml vanilla extract
Lemon Cream
150 g egg
180 g sugar
120 ml lemon juice
1 lemon zest
1 gelatin leaf
225 g butter
Apricot Glaze
[Still waiting for a recipe for this one.]
Chocolate Sponge Cake with German Buttercream
Chocolate Sponge Cake
5 eggs
155 g sugar
pinch of vanilla powder
140 g pastry flour
15 g cocoa powder
German Buttercream
500 g butter
15 ml vanilla extract
750 g pastry cream
Pastry Cream
1 L milk
250 g sugar
10 egg yolks
90 g cornstarch
pinch of vanilla
Light Syrup
500 ml water
250 g sugar
October 1
Pastry Cream
1 litre milk
250 g sugar
10 egg yolks
90 g corn starch
pinch of vanilla
Vanilla Diplomat Cream
250 g pastry cream
2.5 gelatine leaves
15 ml vanilla
500 ml whipped cream
50 g icing sugar
Lemon Cream
150 g egg
180 g sugar
120 ml lemon juice
1 lemon zest
1 gelatine leaf
225 g butter
Vanilla Sponge Cake
5 eggs
155 g sugar
pinch of vanilla powder
155 g flour
Light Syrup
500 ml water
250 g sugar
Lemon Pie Filling
350 ml water
45 g corn starch
240 g sugar
1 g salt
1 lemon zest
5 egg yolks
150 ml lemon juice
70 g butter
Sweet Dough
400 g flour
200 g sugar
4 g baking powder
200 g butter
2 eggs
Meringue for Pies
250 ml egg whites
250 g sugar
2.5 ml lemon juice
Raspberry Jam for Trois Frères
[Not sure yet, but I will know eventually.]
October 2
Sweet Dough
400 g flour
200 g sugar
4 g baking powder
200 g butter
2 eggs
Poaching Syrup
1 litre water
400 g sugar
50 g honey
1 cinnamon stick
1 anise star
vanilla
Bourdaloue Cream
150 g butter
100 g icing sugar
20 g cornstarch
1 egg
2 egg yolk
130 g ground almonds
160 g pastry cream
100 ml whipped cream
Tulip Paste
130 g butter
130 g icing sugar
2 egg whites
100 g flour
Anglaise
250 ml milk
250 ml cream
100 g sugar
5 egg yolk
pinch of vanilla
October 3
White Chocolate Mousse
100 g egg yolks
75 g sugar
20 g glucose
25 g water (118 degrees)
6 gelatin leaves
50 g cream
350 g white chocolate
650 ml whipped cream
Craquelin
50 g glucose
50 g brown sugar
37 g butter
50 g sliced almonds
Frangipane Cake
125 g butter
125 g sugar
2 eggs
125 g ground almonds
25 g flour
10 ml rum
10 ml vanilla extract
Decoration Syrup
1.5 kg sugar
750 g water
300 g glucose
Lemon Cream
150 g egg
180 g sugar
120 ml lemon juice
1 lemon zest
1 gelatin leaf
225 g butter
Raspberry Coulis
[No recipe for this, yet.]
October 4
Crème Caramel
For the custard:
500 ml milk
4 eggs
100 g sugar
vanilla
For the caramel:
200 g sugar
75 ml water
50 glucose
Decoration Syrup
1.5 kg sugar
750 g water
300 g glucose
Vanilla Sponge Cake
5 eggs
155 g sugar
pinch of vanilla powder
155 g flour
October 8
Vanilla Ice Cream
750 ml milk
50 ml cream
180 g sugar
vanilla
6 egg yolks
Mango Sorbet
1000 g pureed mango
100 g atomised glucose
25 g inverted sugar
335 g sugar
755 g water
Tulip Paste
130 g butter
130 g icing sugar
2 egg whites
100 g flour
Crème Caramel
For the custard:
500 ml milk
4 eggs
100 g sugar
vanilla
For the caramel:
200 g sugar
75 ml water
50 glucose
October 9
Modeling Chocolate
335 g dark couverture chocolate
100 g glucose
25 g sugar
25 g water
Vanilla Truffles
350 g dark chocolate
125 g cream
30 g fondant (but we used glucose)
5 ml vanilla
12 g butter
October 11
Modeling Chocolate
335 g dark couverture chocolate
100 g glucose
25 g sugar
25 g water
Mango Caramel Ganache
100 g sugar
25 g glucose
200 g mango puree
1 g ground ginger
250 g milk chocolate
50 g butter
October 17
Whole Wheat Rolls
1.5 kg bread flour
700 g whole wheat flour
44 g salt
130 g yeast
110 g butter
88 g sugar
1400 ml milk (28 degrees)
Zimt Brotchen
1 kg flour
550 ml cold milk
100 g sugar
15 ml honey
1 egg
2 egg yolks
60 g yeast
18 g salt
1/2 lemon zest
15 ml vanilla
150 g butter
Herb Bread
1250 g flour
75 sugar
30 g salt
200 ml olive oil
700 ml water (32 degrees)
75 g yeast
2 g sage
2 g basil
1 g thyme
Brioche
1 kg flour
500 g bread flour
250 g sugar
30 g salt
100 g yeast
12 eggs
200 ml cold water
375 g butter
375 g margarine
Flat Icing
icing sugar
water
October 18
Brioche
1 kg flour
500 g bread flour
250 g sugar
30 g salt
100 g yeast
12 eggs
200 ml water
375 g butter
375 g margarine
Almond Cream
500 g ground almonds
500 g sugar
500 g pastry cream
Southwestern Cornbread
100 ml water
320 ml buttermilk
50 g yeast
2 eggs
110 g sugar
200 g flour
4 g paprika
4 g cumin
6 g garlic powder
Later, add
14 g salt
80 ml olive oil
100 ml milk (28 degrees)
600 g flour
Kaiser Rolls
Pre-dough
15 g yeast
5 g sugar
480 ml water (32 degrees)
800 g bread flour
Final Dough
1 L water (32 degrees, 45 if using cold pre-dough)
55 g yeast
45 g salt
100 g honey
85 g butter
1.5 kg bread flour
Pre-dough
October 22
Herb Bread
1250 g flour
75 sugar
30 g salt
200 ml olive oil
700 ml water (32 degrees)
75 g yeast
2 g sage
2 g basil (or 2 g mint, by accident)
1 g thyme
+ 1 batch of previously made herb bread
Milk Bread (double batch)
500 flour
35 g fresh yeast
30 g sugar
10 g salt
1 egg
300 ml warm milk (30 degrees)
Zimt Brotchen
1 kg flour
550 ml cold milk
100 g sugar
15 ml honey
1 egg
2 egg yolks
60 g yeast
18 g salt
1/2 lemon zest
15 ml vanilla
150 g butter
October 23
Zimt Brotchen
1 kg flour
550 ml cold milk
100 g sugar
15 ml honey
1 egg
2 yolks
60 g yeast
18 g salt
1/2 lemon zest
15 ml vanilla
Filling:
50 g butter
100 g sugar
100 g brown sugar
10 g flour
15 g cinnamon
Sugar Glaze 1
900 g icing sugar
200 ml milk
50 ml corn syrup
10 ml vanilla
White Rolls (makes about 12 rolls, 80g each)
500 g flour (original: 3 kg)
35 g yeast (210 g)
30 g sugar (180 g)
10 g salt (60 g)
1 egg (6)
300 ml milk (1800 ml)
Chocolate Chip Cookies (makes about 15 cookies)
183 g butter (original: 275 g)
150 g sugar (225 g)
150 g brown sugar (225 g)
2.6 g salt (4 g)
10 ml vanilla (15 ml)
2 eggs (3 eggs)
300 g flour (450 g)
5 g baking powder (8 g)
266 g chocolate chunks (400 g)
Shortbread Cookies
100 g margarine
300 g butter
8 g salt
300 g sugar
15 ml vanilla
2 eggs
25 ml milk
750 g flour
October 24
Shortbread Cookies
100 g margarine
300 g butter
8 g salt
300 g sugar
15 ml vanilla
2 eggs
25 ml milk
750 g flour
Royal Icing
500 g icing sugar
85 g egg whites
2 ml lemon juice
Tea Biscuits
125 g pastry flour
375 g flour
50 g sugar
7 g salt
200 g butter
20 g baking powder
1 egg
280 ml milk
Chocolate Chip Cookies
183 g butter
150 g sugar
150 g brown sugar
2.6 g salt
10 ml vanilla
2 eggs
300 g flour
5 g baking powder
266 g chocolate chunks
Pastry Cream
700 ml milk
175 g sugar
7 egg yolk
63 g cornstarch
pinch of vanilla
Modeling Chocolate
335g dark chocolate couverture
100 g glucose
25 g sugar
25 g water
Chocolate Sponge
5 eggs
155 g sugar
pinch of vanilla
140 g pastry flour
15 g cocoa powder
Mango Caramel Ganache
100 g sugar
25 g glucose
200 g mango puree
pinch of ground ginger
250 milk chocolate
50 g butter
October 25
German Buttercream
500 g butter
750 g pastry cream
15 ml vanilla
250 g semi-sweet chocolate
Shortbread Cookies
100 g margarine
300 g butter
8 g salt
300 g sugar
15 ml vanilla
2 eggs
25 ml milk
750 g flour
Royal Icing*
500 g icing sugar
85 g egg whites
2 ml lemon juice
food colouring (various)
*Add water to thin it out
*Add icing sugar to thicken
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