Boulangerist

 A bit softer than shortbread, maybe tastier? KC Method Mix butter, sugar  on low speed (2) Warm bowl continuously. As sugar incorporates, increase speed (4) When mix is soft and homogeneous, add eggs gradually, ensuring they get absorbed before adding the rest (vanilla can be added to the eggs) Once the mix is uniform, add all flour slowly while mixing at low speed Mix until flour is just incorporated (about 80-90% homogeneity)  Drop dough on dusted (AP) table, knead with the palms of the hands, dusting often but not excessively until dough is uniform Flatten and wrap with plastic. Refrigerate. GV Method Add soft butter (RT) to the bowl Combine Icing sugar in the mixer with paddle attachment (sp 3) (about 40") Add yolks one at a time, wait for incorporation Sift the flour Add half of the flour and mix (sp 1-2) until combined Add the remaining flour, mix (sp 1-2) until uniform. Don't over mix Drop the dough in plastic wrap, flatten into a square shape, wrap and reserve in...

 The shortbread cookies contain no eggs, and can be rolled and cut in any shape. KC Instructions: Combine butter (soft, not melt) and sugar (Creaming Method) at low speed (2 increasing to 5) with paddle. At this point vanilla or other liquid flavours can be added. Mix well scrapping the bowl often until soft, a bit shiny and there are no lumps of fat (5"-6") Add flour at once and mix at sp 1 for 20-30 seconds. Dough should be crumbly but homogenous Dust the table with AP and drop the dough Knead until dough comes together in a single ball, dusting as necessary but avoiding adding too much flour Flatten the dough (~2cm), wrap in plastic and reserve in the fridge for at least 1 hour, ideally overnight VG Instructions Cream together butter, sugar and vanilla until well combined and soft Add half of the flour at low speed. Mix for 20-30 seconds Add the second half and increase speed a bit for 5 seconds Dust table and drop the dough Knead until it forms a ball Flatten it, wrap it ...

Small sandwich-cookie made from a light sponge.

Hardware: Pot Wooden Spoon Mixer with paddle Procedure: Add liquid (milk and/or water) to a pot and add fat. Bring to a boil Add the flour at once,  remove from heat  and mix vigorously until the Panade (dough) detaches from the pot walls (about 15 sec) Return to the heat (high) and dry the panade, stirring constantly until a film is formed on the bottom of the pot (cook for another 30" or so) Add mix to mixer bowl and mix with paddle (sp2-3) until it cools down to about 45-50ºC When mix is cold enough, add the eggs 1/4-1/3 at a time. Not all the eggs may be needed Keep mixing at sp2 until the past has the right consistency (smooth) and has a bit of shine. Do a last scrape/mix with the spatula before adding paste to the bag Tips and Notes Any fat can be used (butter, margarine, shortening, lard) Make sure the fat liquifies at medium temp before raising the heat and boiling the milk The more moisture there is in the mix, the higher the dough will raise when baked Compact produc...

 Official Recipe calls for a Modified Sponge method. 1. Melt the chocolate and butter together in a double boiler. Let the mixture cool to room temperature. 2. Mix the eggs, sugar, salt, and vanilla together until well blended, but do not whip. Whipping to a foam creates more leavening, resulting in a more crumbly, less fudgy brownie. 3. Blend in the chocolate mixture. 4. Sift the flour and fold in. 5. Fold in the chopped nuts. Chef's method is as follows: Warm butter and chocolate until liquify and mix together* Add the sugar, mix by hand until combined Add salt until combined Add vanilla (or other flavourings) Add eggs and combine well* Add flour in two or three parts while mixing Inclusions can be added now Mix until combined Pour on sheet over parchment paper and spread with spatula all the way to the edges Add inclusions on the top. They may sink but will remain close to the surface Tips Don't let the chocolate-butter drop under 32 degrees so the mixx doesn't harden. R...

Info: Ingredients: Unsalted butter (room temp.)       100.0% 300 Powdered sugar                        33.30% 100 Egg whites (room temp.)             13.30%  40 Vanilla extract                        0.70%   2 Salt                                      0.70%   2  Pastry Flour (sifted)                100.0% 300 Method: Stage 1: Cream the butter and sugar Add butter and sugar to a warm bowl, whisk for 6-7' @ Sp 8-10 (start at spd 4 until sugar is combined), it has to be fluffy and lighter in colour In the meantime, warm the egg white (be careful not to cook it) and add the vanilla to it Sift the flour and reserve Once the mix...

Very basic preparation used worldwide. First attempt ended up being lumpy. The lumps developed in one the lasts steps, although some lumps were observed after tempering the eggs. Official recipe was inconsistent with instructor's guidelines. Hardware: Small/medium pot 2 Medium Bowls Piano Whisk Large bowl with ice Official Recipe Steps: Boil milk Meanwhile, mix egg yolks, salt, sugar and cornstarch until smooth Add milk to yolks mix (tempering) mixing continuously (at this point some separation was observed but further whisking improved the mix) Return mix to heat, keep whisking for one minute after it simmers Remove from heat and add butter and hydrated gelatine Keep mixing until smooth (lumps were persistent) Add flavouring Reserve over ice Optionally, strain to eliminate lumps Instructor procedure: Add half of the sugar to the pot where milk will be heated Remaining sugar and starch are mixed dry in a bowl Add 2/3 of the milk to the pot with sugar Hydrate the gelatine in cold wa...