Boulangerist

Info:  Versawhip is natural soy protein that can be used along with water to replace egg albumin in meringue Ingredients: Versawhip       7 g Sugar         100 g Xantan Gum    0.5 g Inulin.        75 g Lemon Jce(1/2)~20 g Coconut water Method: Mix half of the sugar with the xantan gum and versawhip (prevents clumping) Add the sugar+xantan to the water. Mix with immersion blender for about 40" Add the rest of the sugar+inulin (they should be dry mixxed together) and the lemon juice and mix with immersion blender for 15" Transfer to mixer bowl and whisk at high speed for 4 minutes to stiff peak (after 2 minutes should double in volume) Notes: An acid is needed to activate and stabilize the Versawhip Cleanliness of utensils is very important for meringue Coconut water will give a better flavour

Info: To be made with a jar of Sour Cherries. The weight of the drained juice will determine the quantity of the cornstarch and sugar (10% each) Ingredients: Sour Cherry Juice  100% Cornstarch          10% Sugar               10% Sour Cherries Citrus Fiber        1g LBG                 1g (CF abd LBG will help in keeping the filling consistency when defrosted) Method: Boil juice In the meantime, combine all dry ingredients in a bowl Temper the dry mix with part of the hot juice Stir fast with whisk to avoid clumping Return to pot, keep stirring until starch is cooked. It should be thick and clear (semi-transparent) Transfer to bowl and add cherries. Fold in gently Notes: Sour Cherries is the best kind to be used for fillings If lumps are present after thickening, mix with immersion blender

Ingredients: Water            375     52.00% Sugar#1          100     14.00% Citrus Fiber     1.5     0.15% Locus Bean Gum   0.5  Cornstarch      30      4 .00% Sugar#2          50      7 .00% ======= Lemon zest      12       1.8% Lemon Juice    125     18.0% Coconut Fat*    50       4.0% Coconut fat should be solid Method: Bring water and sugar#1 to a boil. Stir Mix all dry ingredients in a separate bowl Temper the dry mix stirring very quick for ~40" (keep half of the liquid boiling) Return mix to the pot and keep stirring quickly Keep cooking for about 2.5 minutes, it should be thick and not very cloud Turn the heat off and add the lemon juice and zest. Stir for about 30" Add coconut oil and stir until dissolved Mix with the imm...

Method: Cut a circle about 2cm larger than mold Fold it in gently pressing the corners and keeping it below the edge Notes: If dough is sticky, lift the parchment and peel the dough off If dough is too soft, place in fridge for a few minutes Keep dough in fridge until ready to use

Info: A crumble to top confections. Consist of two parts, the first part contains rice flour and will be baked, the second part will be raw (with the exception of roasted almonds). They will be combined at the end. Ingredients Part 1 Coconut Sugar 80g Coconut 64g Water 27g Rice flour 87g Coconut Fat (melted) 80g Part 2 Roasted Almonds Coconut Coconut Sugar Method Part 1 All dry ingredients in Food processor, mix for 15" Add coconut fat and water and mix for 10 seconds (scrape halfway) Spread on lined tray and bake for 5' @ 180ºC Let cool down before combining with part 2 Part 2 Add all ingredients to the bowl and mix by hand Finishing Once part 1 has completely cooled down, put in FP with part 2 and give two 3 second pulses Don't overmix Reserve at RT. Don't refrigerate Notes Al receipes containing rice flour must be baked/roasted

Info: Vegan and Gluten Free Pie/Tart dough option. It consists of two parts, one wet and one dry that will be combined after resting overnight to achieve the right consistency. Method: Wet part (in FP) Melt the fat and cool down to RT. Put all dry ingredients in FP. Mix for 20" Add melted fat at once (can be pre-combined) Mix for 10 seconds, scrape and mix for another 5" Transfer to container, cover and rest in fridge overnight Dry part (in mixer) Melt fat Mix flour and Xantam Gum and add to bowl Add rice flours and sugar Mix briefly Add fats Mix at sp4 for ~40" Adjust with water (it should start to clump together) Mix for 20" and keep add water. Repeat until consistency is right. Dough should stay together if squeezed. Don't put too much water or it will be too soft next day Transfer to container, pack, cover and reserve in fridge overnight Combining both parts after overnight rest and rolling: In mixer with paddle attachment Cut the wet part in 1, 2" chun...

 Method Pipe Frangipane on the tart (about half hight) Remove ends and slice pears (about 1cm thick) Arrange the pear slices in a circular fashion from the centre* so they form a "rose" pattern Don't lay then totally flat, rather lay them at an angle Leave about 1.5cm open on the rim of the tart Bake at ? for ? After baked, let cool down a bit and brush apricot glaze (including the top of the pastry when still warm and finish with toasted almond slices on the edge Notes Don't slice the pears to thin or they will "dissa-pear" Keep the centre open (no fruit) so the filling will hold The pears should sink a bit and the frangipane will raise Glaze improves visual appeal, and also prevent dryness

Principally Almond/Butter mix   Method Cream butter and sugar (low/medium 5/6 speed to prevent air) Mix the flour with almost an equal part of ground almonds (it will break the flour) Add lemon zest to the cream Add eggs 1 x 1 Add dry ingredients and vanilla Mix until well combined (about 15-20") It should have a good pipeable consistence Notes Doesn't really matter when the lemon zest is added

 Method Boil the milk and cream Pour over chocolate and stir Once the mix has cool down to under 65º, eggs can be added Add eggs and combine The ganache is ready to use Notes Once the ganache is bubbling, it would be safe the ganache/eggs are cooked The dairy is boiled the ganache wouldn't boil in the oven as moisture will be released It's better to use use/bake the ganache right away. It can be refrigerated and used next day, but it won't bake evenly

 30' @ 250ºC  Method SCRAPE THE BOWL Line a cake ring with a wrinkled parchment paper. Fold over the edges if possible To a mixer bowl add Cream Cheese and sugar. Combine for about 1 minute Add the cream slowly (spd3-5) Add eggs  1 x 1 Add lemon juice in between. That will balance the fatiness Once the last egg is added, mix for a few seconds and finish mixing by hand Pour in the lined ring and place in the oven for 25-30 minutes. Do not overbake Notes Has more eggs than regular cheese cake Will raise more because all the moisture Don't overmix. Too much aireation will make it overflow on the mold For the yolks, err of the side of more It's baked a hight temperature for short time to get the burnt Will be more liquid, almost like heavy cream Let sit at RT before serving

TIME - TEMPERATURE - MOVEMENT  Separate 25% to 40% of the chocolate to be crystallized Melt the largest amount over bain marie to a temperature of 45ºC Once the chocolate is melted and still warm (about 45ºC), add the rest of the chocolate (unmelted) Keep agitating the chocolate so it cool downs and also melts the crystallized chocolate. The crystallized chocolate will help crystallize the melted chocolate (seeding) Prepare a few strips of acrylic tape about 24-25 cm long Place them on the table so they curl up Stirring shouldn't be interrupted Sticking the little finger will indicate if the temperature is correct. Chocolate should feel cold when it goes under 37ºC (body temp) Once the melted chocolate feels cold to the touch, test some drips on the table and judge how fast it solidifies. You need a fast solidification but also enough time to work on it The mix should be cold down to 26ºC and keep slightly above that temperature (see chart above). If the mix cools down it can be wa...

 Roll dough in all directions to a ~4mm thickness Place on shell, press corners and sides For French Tart (rolled edge) molds, press to the bottom and then the corners. There should be no gap between bottom of tart and mold Let the dough rest for 5 minutes before trimming so it doesn't shrink after cutting For fluted shells, trim with a knife pointed away from the bottom of the tart For Rolled Edge shells, the knife should point towards the bottom of the tart

  Crust: Mix Graham Cracker crumbs, Melted Butter and Sugar. Don't over mix Line cake pan with wrinkled parchment Spread 100g of crumb mix, and pack only the bottom of the pan. Make sure is even. Bake for 11 minutes at 175ºC and let cool down to RT Custard: Soften the cram cheese in the mixer (about 2 minutes) Add sugar and cornstarch and lemon zest When homogenous (after about 1 minute) add eggs (all at once) and vanilla Add milk and cream. If at this point the mix is too liquid, finish the mixing by hand Pour 500g of batter into the pan with crust (pan should be RT) Mix remaining batter with flavouring (jam, chocolate, etc) Pour on top, from different heights to ensure marbling Designs can be created on the top by swirling with a stick or knife Bake: 105ºC (if water bathed, 175ºC) Bake for 1 hour, then turn and bake for another 60 minutes Unmolding: Let the cake cool down at room temperature With a knife or spatula, cut around the cake to separate from tin. There's no need to...

 Method Cover the filling with Chantilly Cream (try to avoid the crust) Don't be concerned about the edge of the decoration as it will be piped over With a #5 star tip, pipe some "9 shape rosettes" around the edge Decorate the middle of the pie with chocolate shavings Notes:  Neutral fond will prevent Chantilly from loosing volume

 Method Add butter to the mixer bowl Add flour and sugar at once Mix with paddle at low speed (3-4) (about 5 minutes) In the meantime, add vanilla to eggs Mix until the dough starts coming togeher at the bottom of the bowl Add the eggs Mix just until it comes together (about 20-30 seconds) Wrap and refrigerate Notes: Butter has to be broken into very small pieces. Tart dough has more sugar and more fat, it can be rre-olled more times Tart dough has longer life. Normally pie dough last for no loger than 2 days in the fridge. Tart dough can be keep in the fridge for up to 2 weeks Butter can be at room temperature

 Eggs Oil Water Cake Mix Method All liquid ingredients in Mixer Bowl Mix with whisker (Sp5)for about 10 seconds to break the eggs up Add the cake mix at once and mix with whisker (sp7) scraping the bowl fequently. Mix for 6 minutes after first scrap (very important to mix for 6 minutes so it gets good volume) Line the bottoms of the cake tin Bake for 20-25' @ ?

 Procedure Warm the milk and 1/2 sugar (just until steamy) Mix the starch with sugar 2 In the meantime, whisk the egg + 2 yolks and starch sugar mix Pour a bit of hot milk into eggs to temper them. Stir for a few seconds Add some more milk (up t0 3/4 )(avoid shocking the eggs) and stir Return the mix to the pot and keep whisking Cook for a couple of minutes when bubbling to cook starch Chocolate can be added first as it will take longer to melt Once is melted, add butter and mixx until dissolved The mix can me poured right away into the pie shell. Don't let it cool down or ir will be hard to pour and even out Drop the pie lightly onto the table no more than 3 times Cover the pie with wrap to prevent a skin and reserve in fridge

 Tourtiére Minced Pork, Celery, Potratos, Carrots Double crusted with enriched dough Fill the pie Egg was the rim Press the edges of the cover so it gets a bit larger and cover the whole pie Open vents Cover the pie Egg wash before crimping so there are no pools of EW Crip the rim (video 3:50) Optional but preferred Pies can go right to the oven Pie should be brown and Center should be bubbly Quiche Quiche mix: Eggs, Cream, Milk Fill the pie with bacon, asparragus and cheese. Leave room for mix Pour quiche mix, about 5mm below rim Push down any dry bits so it "insulates" with mix It should create a dome. Test with knife.

 Method Knead the cold dough just enough to warm it up Dust with AP Roll the dough in all directions (rotate the dough, not the pin) Roll the dough slightly larger than the shell Let it rest for a bit Cut holes (vents) on the top crust (any design) Place over filled pie, Don't trim Egg wash the top crust passing the edge of the shell* Sprinkle pearl sugar on top (optional) Rest in the fridge for 15-20 minutes before baking Notes *Important for flakey dough as it will prevent edge separation

 Ingredients Juice Lemon Juice Sugar Waxy Maze (Modified Corn Starch) Spices Method In a clean bowl, add the fruits In a pot, add juice, lemon juice and warm at medium high Combine sugar and WMS and reserve Cook for about 2 minutes Add WMS mix stirring continuously Combine the remaining dry ingredients and reserve After 2 minutes it should start thickening Cook for about 45 seconds. It should be very thick Turn the heat off and add the rest of the dry ingredients Stir for a minute, it should thin a bit Transfer to the bowl with fruits and combine Let it rest for a few minutes and cool down before filling the pies Notes Fruit juice can be substituted by apple juice as it's neutral and sweet Waxy maze doesn't go cloudy and is freeze stable. Regular corn starch will degrade when frozen and release moisture when thawed Lemon juice will work with the waxy maze for consistency WMS should be added when the liquid is warm but before you would normally add starch slurry. This will ensur...

 Forming Roll pastry in all directions Dust with AP Lattice If too thick, it won't cook. If too thin, it will raise uneven Roll to about 5mm thick Cut to 1cm wide Egg wash the rim of the pie Add horizontal strips to the pie and pinch ONE SIDE ONLY Pull back alternate strips and lay one vertical strips Fold back the pulled strips and pull back the alternate Lay another vertical strip and so on (Video 8:20) Make sure the strips are properly pinched so they don't separate when baking Cut the ends Egg wash the lattice. Egg wash will keep moisture in the lattice when baking so the strips don't break Optional Decoration Roll a section of dough a bit thinner so it gets darker than the lattice. Cut whatever shape or design Egg wash the garnish and place on pie Reserve pie in fridge for about 15" General Don't re-roll dough more than twice Drain thin liquid from filling Don't get filling on the edge of pie Flakey dough should go to the oven cold, so butter can release m...

Knead the dough a bit and make a ball Flatten the ball and start rolling, just 3-4 light passes, turn 90º and repeat Once the dough is large enough, put it in the mold Push the corners in Leave it rest for 10 minutes before trimming the borders For small pies, roll to about 1cm thickness Trim the borders to the outer edge of the mold Notes: Use AP for dusting instead of Pastry Flour, as PF may clump Don't roll all the way to the edges. Focus on the middle and the edges will be rolled on the next turn If there are many chunks of fat, knead the dough a bit more For the mealy, don't put a lot of pressure on the pin Don't re-roll the dough more than twice Do not cover the pies overnight to prevent sweating

 Ingredients Butter Pastry Flour Salt Sugar Egg Yolks Procedure Mix flour, salt, sugar and butter in chunks Sp 2-4-5 (about 5 minutes) In the meantime, add egg yolks to water and stir Once the right consistency is reached, add yolk mix and stir for around 15 seconds until it comes together Transfer to table and knead-fold for just over a minute Wrap and reserve in fridge Notes Anything with more sugar, eggs and milk is considered enriched Butter should get as small as possible Mix shouldn't clump as it doesn't have lots of fat, but keep an eye on it No need to sift the flour Up to half of the water can be replaced by milk for a darker colour Enriched doughs are normally used for the top of the pie, but can be used in bottoms Once water is added, avoid mixing in machine in order to keep gluten to a minimum

 Ingredients Apples Sugar Butter Corn Starch Water Cinamon Nutmeg Limon Juice Salt Procedure Cut the apples in 1" chunks Heat the pot on high In the meantime, make a slurry with CS and H2O When pot is hot, add apples, stir and cook until there's some browning (1:30) Add first batch of sugar and butter and cook for about 3-4 minutes When the apples are partially cooked, add the slurry and cook stirring for about 2 minutes until the starch cooks Add the rest of the ingredients and turn the heat off Stir for a minute Transfer to a bowl, making sure to scrap the pot and get all the juices Cover the bowl and pierce the wrap so it doesn't sweat. Refrigerate Notes Granny apples hold their shape when baked First sugar will extract water from the apples Cook the apples until the chunks are cooked on the outside but the inside is still crispy Once the slurry and spices are added, the apples will stop cooking

 Ingredients: Water Pastry Flourt Sugar Salt Shortening Procedure: Add sugar and salt to water. Reserve Cut the shortening into the flour (no chunks) aprox 2 minutes Add water to the mix, combine-fold with scraper for about a minute Wrap and reserve in fridge Notes: Mealey has less water than Flakey It's used for the bottom as it doesn't absorb liquids (no soggy bottom) Comes together quicker Chunks of shortening shouldn't be a concern Wear gloves Don't use water to clean hands

 Ingredients: Butter: Best Flavour, has water. Water increases flakiness because of the steam that generates when baking. Pastry Flour: Lower Protein, more tender product (no need to sift) Procedure: Add flour to bowl Cut butter in chunks (1") and add to bowl Rub the butter until chickpea size (5 min aprox) (In the meantime, add sugar to water. It won't dissolve but will disperse better in the mix) Add water + sugar to the mix Mix with scraper. After 30 seconds the mix can be "folded" (total mix <2') Transfer to table and knead-fold until it comes together but is not smooth. It should be rough. Wrap and refrigerate until needed. Notes: Ingredients should be cold to inhibit gluten development For large quantities, freeze the butter chunks overnight and mix in machine next day Once the water is added to the mix, the butter won't get smaller Sugar adds color and tenderizes the pie