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Bachour The Baker PDF

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454 views74 pages

Bachour The Baker PDF

Uploaded by

radiazmtz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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BACHOUR eel FEATURING STEP BY STEP INSTRUCTIONS FOR MAKING LAMINATED DOUGH Girone sana aa 5 Preface 7 Foreword 10 Puff Pastry 12 Palmiers 14° Apple Tart 18 Vanilla Napoleon 20 Chocolate Napoleon 22 Diplomat Napoleon 24 Raisin Scones Butter Croissant ‘Almond Croissant Baklava Croissant Dulce de Leche Croissant Giandufe Croissant Mascarpone and Strawberry Croissant Passion Fruit Croissant Pecan Croissant Chocolate Baton Croissant Carrot Croissant Chocolate Almond Praline Croissant Hazelnut Praline Croissant Pain aux Chocolat Chocolate Croissant Kougin-amann Pistachio Raspberry Croissant Guaya and Cheese Croissant Mojito Croissant Mango Croissant Mascarpone Mixed Berry Croissant ‘Coconut Croissant Pain aux Raisins Babka Croissant ‘Mango Passion Fruit Croissant Pear Croissant 98 Vanilla Brioche Almond Brioche Chocolate Custard Brioche Chocolate Hazelnut Brioche Coconut Brioche Kouglof Savarin 114 Tiramisu Brioche CONTENTS 168. 170 172 174 Almond Blueberry Loaf Cake Banana Loaf Cake Carrot Loaf Cake Chocolate Loaf Cake Corn Financier Hazelnut Financier Pistachio Financier with White Chocolate Whipped Ganache Praline Passion Fruit Loaf Cake Olive Oil Madeleines Brownies Choux Pastry Chocolate Eclair Strawberry and Cream Passion Fruit Eclair Canelés Sable Chocolate Sablé Lemon Basil Tart Strawberry Tart Gianduja Tart Milk Chocolate Raspberry Tart Dulcey Sablé Cookies Salted Caramel Chocolate Sablé Cookies Chocolate Chip Cookies Chocolate White Chocolate Chip Cookies Macadamia Nut Cookies ‘Oatmeal Raisin Cookies BUFF PASTAY Yields 1 Full Sheet Par Puft Pastry Dough 8.3 ounces/250 grams all-purpose flour 8.3 oumes/260.rams bread four ¥5 tablespoon/25 grams salt 5.8 ounces/175 grunts water 3.3 ounces/100 grams tinsalted butter 1 teaspoons grams white vinegar All-purpose flour, as needed for dusting In a stand mixer fited with the paddle attachment set on the 1" speed, mix all the ingredients except the additional all-purpose flour for dusting and incorporate for 3-4 Lightly flour a sheet pan with the additional flour Transfer mixture to the shect pan and form into a flat square and cover with plastic wrap. Allow the dough to rest in the refrigerator for about 2 hours. ‘To Mix and Shape Butter Block 13.3 ounces/400 grams unsalted butter, 2ounced/56 grants bread flour In a stand mixture fitted with the paddle attachment add butter and flour and mix untit smooth, Place a piece of parchment paper on the table. Remove the nisture from the bowl and center on the parchment. h another parchment paper and pound the top of er from the left to right with a rolling pin to begin to flaten it into a square. Cover and place in the refrigerator for 2-3 hrs, ‘Te Laminate Butter Block After 2-3 hours continue to flatten and laminate the Butter Block until you make a square 5mm thick. Cover and refrig. crate for at least 2 hours before using ‘To Laminate Dough Puif Pastry Dough Laminated Butier Square Stretch the dough and place the chilled laminated butter square on the dough for lamination. Give 2 simple folds and rest 1 hour in reigerator, After | hour remove the dough from refrigerator. Stretch and laminate the dough again to about 4mm thick. Give a Single fold and a double fold and let stand and rest for 1 more hour in refrigerator. Remove from refrigerator and laminate the sheet of pult iFedtey fo sium thick Restin refrigerator fora iinicaute of 3-4 hours. ACHOUR THE BAKER Laminated Puff Pasity Dougie Nonstick spray, as needed Granulated sigar, as needed. Preheat oven to 382°F/200°C Spray one sheet pan with nonstick spray and line with parchment paper. Place the laminated Puff Pastry Dough onto the parchment lined sheet pan, Form into a large rectangle sized to cover the entire sheet pan, keeping an even thickness across the rectangle Place in oven to bake, When the puff pastry has swollen and starts to develop « light color in about 20 minutes, remove from oven and place a sheet of parchment paper on top the Paff Pastry. Crush ‘with another sheet pan on top of the parchment placed over the swollen dough, Lower the aven to 355F*/180°C. Place the tray back in the oven and bake for 30 more min= ites, Take out of the oven, remove the 2" sheet tray and. parchment and sprinkle with sug Raise the oven to 430F*/220%C Place the tray back in the oven and bake until you caramel- ize the Paff Pastry sheet. Be careful to watch the top at this point to not burn the sugar Iransfer to a cooling rack and cool completely before cut ting. BACHOUR THE BAKER iran Yields Be APPLE TART PE” ee ) m i ja Bean Sugar sunces/100 grams granulated sugar nilla bean, seeds scraped Ina small mixing bowl, add the granulated sugar and. scrape vanilla seas Mix well and place ino a sugar To Assemble Apple Tart Puff Pastry Rectangles 3 Granny Smith apples, peeled, cut in half, cored Ege Wash, as needed (see recipe page 30) Vanilla Bean Pastry Cream, as nee Place a perforated silicone baking mat (Silpat preferred) on a perforated sheet pan. Place the puff pasty squares on the sheet pan, Cut the apples in half'and then using.a mandolin or sharp Ienife lice the apples approximately 2mm thick. Cut the sliced half apple exactly in half lengthwise to make 2 equal sliced quarters to be placed on each pulf pastry rectangle. Using a paring knife cut holes vertically in the middle of the pull pastry rectangles. Brush with Egg Wash Pipe Pastry Crearn vertically doven the center ofthe rectan tle, Place the apple slices on top of each rectangle, shingled line going down the piped Pastry Cream from end to pptoximately 16 slices of apple for each rectan- Sprinkle Vanilla Bean Sugar over each tart fo Bake Apple Tart Preheat a convection oven to 350°F/175°C. Bake for about 30 minutes. Set immediately on a cooling rack. Assembly Nappage, as needed Glave the apples with nappage. BACHOUR THE BAKER ETS Re en ae pesca Nets tastas eee ta) eee ear en neko eens) fer Peter cet eee BO rete 2 teaspoons/15 grams light corn syrup In amedium bowel mix all ingredients until smooth. Trans. rene ey enna ened Vanilla Bean Pasiry Crean ‘Cut the full sheet pan of puff pastry into three equal rect. angles. Start by distributing half of the pastry cream over one layer ieee Top with another layer of dough, pressing gently to adhere Tae na een eg coed Brin etn Doers Tp wth the thd layer of pasiy and again press down roy ‘To.Decorate and Cut the Napoleon cr Se eee ed ea eee ee et Seca eek rea rm etsy gts peered Working quickly before the icing sets, drizale the melted chocolate across the icing in evenly-spaced, straight par reins ‘With the tip ofa thin, sharp knife, make evenly spaced per- pendicular “cuts” through the lines of chocolate, from one side of the pastry to the other. Start by making one cut in one direction, and the next cut in the opposite direction. Continue alternating directions as you work across the surlace ofthe pastry With a long, sharp knife, cut 1/4 inch off the edges of the pastry allaround to make neat, evenly proportioned rect. angle, Carefully transfer the trimmed mille-feuille toa tray po ere cme mers eee sec Pancras Chefs Note: ame Bre ae rere aed BACHOUR THE BAKER CHOCOLATE NAPOLEON Yields 12 Napoleons recipe Baked Puff Pastry Dough (see recipe page 10) Chocolate Pastry Cream 15 owces/450 grams whole milk ‘unces/67 grams exe yal 2ounces/60 grams gramilaied sugar 75 ounce/22 grams cornstarch 5 ounces/150 grams 70% chcolate, chopped 2ounces/60 grams unsalted butter Ina medium pot bring the milk to a boil. na separate small bowl whip the yolks withthe sugar and cornstarch unt pale yellow. Combine egg mixture into the milk and cook at the boil for about 2 minutes. ‘Mixin the chocolate and stir in the butter with a whisk until vvell incorporated, Cover the surface with plastic wrap and set aside in the re- frigerator to cool Assembly. Baked Puff Pustry shoet Chocolate Pastry Cream ‘Gut the full sheet pan of pull pastry into three equal rect: angles Start by distributing half of the pastry cream over one layer ‘of baked Puff Pastry, Top with another layer of dough, pressing gently 1o adhere it to the pastry cream helow. Spread the remaining pastry ‘ream over the second layer of pastry. Top with the third layer of pastry and age ty With a long, sharp knife, cut 1/4 inch off the edges of the pastry all around to make a neat, evenly proportioned rect. angle. press down gen- Carefully transfer the trimmed mille-euille to tray and refrigerate Allow an hour to chill before cutting into individual por tions for serving. ‘To Decorate the Napoleon Confectioner’ sugar, as needed Using a long non-serrated knife cut intr 12 individuel por: tions. Sprinkle each napoleon with confectioner’s sugar. SacHOUR THE WAKES 20 DIPLOMAT NAPOLEON Yields 12 Napoleons recipe Baked Puff Pastry Dough (see recipe p Lrecipe Vanilla Bean Pastry Cream (see recipe page 98) Chantilly Cream 2 cups/480 grants heavy cream 359% 2 ounces/60 grams confectioners sugar Ina stand mixer fitted with the whisk attachment beat the cream at medium speed until it begins to thicken. Add the Sugar and continue to beat until the cream is very stifand, stands in firm peaks on the beater when itis lifted from the bow! Cover and refrigerate until ready to use. Assembly Baked Puff Pastry sheet Chantilly Crea Cut the full sheet pan of pul pastry into three equal rect angles Start by distributing half of the cream over one layer of baked Pull Pastry, Top with another layer of dough, press- ing gently to adhere it to the cream below. Spread the remaining cream over the second layes of pa ity, Top with the third layer of pasiry and again press down, gently fh With a long, sharp knife, cut 1/4 inch off the edges of the pastry all around to make a neat, evenly proportioned rectangle Carefully transfer the trimmed millefeuille to a teayand refrigerate. Allow an hour to chill before cutting into indi= vidual portions for serving. To Decorate the Napoleon 12 Sirawberries, ters remoyed, eu mio slices Using a long non-serrated knife cut into 12 individual por- tions: Place the strawberry slices on top of each Napoleon. BACHOUR THE BAKER ARIGIN SCONES BACHOUR THE BAKER Yields 18 Croissants Butter Croissant Dough grams bread flour 3 H-purpose flour £ ounce112 grams Pinch of salt 14 ounces/400 grams whole milk grams cold tunsalted butter 4 ouinces/35 grams fre onestick spray, as need. In a mixer fitted with the hook attachment combine bread flour, all-purpose flour, sugar, salt. milk and butier and mix After 3 minutes add yeast and mix for 20 min. Pick the dough (a handful) between the hands and stretch If it does not break and creates a thin elastic dough, it is perfect. It must have some elast Prepare a large bow! with nonstick spray. Put the dough in and leave it to rest for 30 minutes at room temperatage Cover and refrigerate oven Butter Block 16 ounces (1 pound}/450 gras uns ter cold Place w piece of parchment paper on the table. Center the butter on the paper. Tap with another parchment paper anx! pound the top of the butter from the left to right with \ rolling pin to begin to flatien it. Continue to flatten the butter until you havea rectangular shape Wrap and refrigerate ‘To Laminate Butter Block Butter Block Laminate the Butter Block to Smm and refrigerat issant Dough Croissant Dough laminated Buiter Block the next day, laminate the crolssant dough to Smm. Lay the laminated butter rectangle onto the upper half of the dough and make simple fold Give ita little more width through the rolling machine arid then turn the dough sideways and laminate sgain to Sm, Fold the upper half of the dough towards the middle Fold the lower half two times towards the midalle, Then fold again on top of the upper half, Flatten the dough abit, wrap and put in freezer for about one hour. BACHOUR THE BAKER en the dough in a rolling uuntil mm thick and 33cm wide. Take the dough work surface and fold it horizontally to mark in hel h on top ofeach other With a bicycle (stainless ste! rolling croissant cutter) mark e croissants and cut into triangular shapes, Put the triangles on2 sheet pan, wrap and refrigerate for 15 Each croissant must be rolled to an 8 x 35cm triangle, 4mm thick. Each weighs 25 ounces/70 grams. Freez Egg Wash 7 ounces/200 gr ed (revipe above) Heat a proofing box to 82°F/28°C Remove croissants from proofer and brush again with gg, Wash. Place in oven and bake for about 20 minutes. ACHOUR THE BAKER ALMOND CAOSSANT Yields'12 Croissant 12 Baked Buller Croissants (see rec Almond Créaan, 1 cups 2 tablspoons/125 gram alrnond flour 3 teaspoons/12 grams all purpose flour 4.25 ounces/125 grams wrsaled lutte Boe temperature ‘4 cup +1 tablespogn/125 gramsgranalaied sig 14 eup/42s grams whole exes In small bow sift almond floar and all-purpose lourand In stand mixer fited with the paddle attachaémt place but- ter and suger and mix at medium spced ,dintil the mixture is well combined and smooth. Add almerid flour mixtare fnd continue to beat until well combined. Add eggs one at 3 time, beating wel ater each addon and continue nixing anti smooth Place ina nonreactive containgeand coveeWith plastic wrap pressed against the top of theeream to prevent a skin from forming on the surface, Reserve ip refrigerator. Syrup 2% Sips) 570 grams granulated sugar 2 cups/S00mI water 1/3 cup/70mil dapkifia In a medigify Saticepan on low heat cook all ingredients, stirring deeasionally until sugar dissolves. Remove from heat and reserve: Assembly y 12 baked Butter Croissants y, as needed 2 ups 180 grams sc bland lm Line a shect pan with a nonstick Silpat (non-stick silicone baking mat, Silpat brand preferred) Transfer the almond cream to a pastry bag, Slice the crois sants indi ROtizontally with a serrated Knife, Brush halvesiith Syrup, Set eroissants on the lined sheet pan Pipe alinond cream onto bottom halves of each croissant Set the top halves on top to close the croissants. Pipe addi tional cream on top and sprinkle with sliced almond Bake croissants about 18-20 minutes until the nuts are god en brown. Remove from oven and let cool. Sprinkle w BACHOUR THE BAKER HAMLAVA CAOISSANT Yields 18 Croissants Lrecipe Butter Croissant Dough (s22 recipe page 28) Pollow recipe through to the triangle stage ready to roll, Baklava Honey 4 cardamont pods 2 cinnamon sticks Ina small pot add all ingredients and bring to a boil. Let, Reserve covered in refrigerator until ready to use. Baklaya Marzipan Filling ans almond flour ns pistachio paste* 10 ounce as orange blascom water” pecans, choppe hazel iis pistachios, cho 18 gunices/50 gra ES ounces/50, thoroughly. Weigh the paste into 1 ounce! shape and sizeof finger. St am balls and roll into the the refrigerator, To Roll and Proof Croissants Ege Wash, as neoded (see recipe pag Baklava Me ling Heat a proofing box to 82°F/28°¢ Spray two sheet pans with nonstick spray and line with parchment paper. Rol out the croissant dough triangles. Place gles and roll the crossants. Transfer to the parchment lined theet pans, spacing the rolls about 2.5 inches apart. Brush or spray cach with Exe gumonD gaioce Yields 24 Brioche Rolis 1 Recipe Brioche Dough (see recipe page $8) Almond Pastry Cream 18 ounces/540 grams whole milk Foowzces/90 grams almond paste” vanilla beans, seeds and juice scraped Foounces/120 grams egg yolks y 0 grams granulated sugar 7 grams cornstarch 2 ounces/56 grams unsalted butter 7 owrce/30 grams almond liqueur ‘ In almedium pot bring th almond paste and scraped ‘vanilla to a boil. In a separate bowl whip the yolks with the sugar and comstarch until pak ‘Combine the two mixtures together in the pot and cook at the boil for about 2 minutes. Stir in the butter and almond liqueur vith 2 whisk the surfice with plastic wrap and set aside in the re Brioche Dough cold Uneilied butter, as n Almond Pastry Cream SG ownces/I80 grams almonds, chopped "Heat a proofing box to 82: Butter 24 matin cups or alm into @segnneef70. gram portions. Rell : smrootleball, Putin: lace on sheet pan and proof for aioe ea Preheat the ovent0375°F/180°C; Transfer the Almond Pastry Cream to 2 pastry bag fitted ‘Wilks found fipeto}ecc the pastry crea Into'tbe proofed Behe Sprinkle with chopped almondsiand bake for § minutes, “Available at specialty shops or onlin il BACHOUR THE BAKES CHOCOLATE CUSTARD SRIOCHE Yields 24 Brioche Rolls 1 Recipe Brioche Dough (sce recipe page 98) (Chocolate Custard Billing 15 olinces/450 grams whole milk 5 ounces/150 grams heavy cream 3 ounces/90 grams egg yolks 2.5 ouncesi75 grams granulated sugar Tounce/30 grams cornstarch 3 ounces/90 grams unsalted butter 7 ounces/210 grams dark chocolate 70% Ina medium pot bring the milk and cream to.a boil. Ina separate bowl whip the yolks with the sugar and cornstarch tuntil pale, Combine the two mixtures together and cook at the boil for about 2 minutes. Mix in the chocolate and stir in the butter with a whis Cover the surface with plastic wrap and set aside in the re fngerator Chocolate Crumble! 5 ounces/150 grams all- purpose flour 1 ounce/30 grams cocoa powder 5 ounces/150 grams almond flour 5 ounces/150 grams dark brown sugar 1 teaspoon/} grams ground cinnamon 1 pinch salt 5 ounell/150 granis unsalted butter Preheat oven 325°F/1 In.a stand mixer fitted with the paddle attachment com- bine flour, cocoa, almond flour, brown sugar, cinnamon and, salt, Beat until well mixed. Beatin butter on low speed until ‘mostly incorporated Spread evenly of a silicone mat. Place on a sheet pan and bake for 1S minutes, stirring every 5 minutes. Cool; cover, ard store at room temperature until ready to BACHOUR THE BAKER Assembly, Unsalted butter,es needed Brioche Dough cold Chale Casa Filing Egy Wash, as needed (see recipe page 30) Ghecolate Crumble ee Heat a proofing box to 82°F/28°C. Butter 24 muffin cups or aluminum cups, Scale cold do into 25 éuncel70 gram portions: Roll each piece smooth ball, Place in cups. Place on a sheet pan and pig for about two hours Preheat the oven to 375°F/180°C. ‘Transfer the Chocolat» Custard to pasty bag fed a round tip, Inject custard into each ball. Brush ferment brioche with FggeWesh. Sprinkle with Chocolate Cru and bake for 8 minates. . CHOCOLATE HAZELNUT BRIOCHE Yields 24 Brioche Rolls 1 Recipe Brioche Dough (see recipe page $8) Chocolate Hazelnut Filling 12 ounces whole blanched hazelmats S ounces milk chocolate 40% ‘8 ounces dark chocolate 64% 15 owces/ 450 grams whole milk 2ounces/56 grams honey Preheat oven 325°F/165°C (Ona sheet pan toast the whole hazelnuts for about 15 min- lates. Place the hazelnuts in a food processor and grind until you obtain a paste, about 10-15 minutes: Melt chocolate and put in the food processor with the ha- zelnut past, In small pot bring the milk and the honey to a boil then ad 14 of this mistue ino the food proceso, Continae mixing, gradually adding the remaining milkchoney mix- tare. Remove from processor and sore the refrigerator Assembly Brioche Dough, cold Chocolate Hazelnut Filling Brioche Pearl Sugar, as needed" Heat a proofing box to S2°F/28°C. Seale cold dough into 2.5 otmee/70 gram portions. Roll each Piece into smooth eylindee. Put into silicone loaf molds. Place on sheet pan and proof for about twe hours. Preheat the oven to 375°F/180°C. ‘Transfer the Chocolate Hazelnut Filling to a pastry bag fi ted with a round tip. Inject filling into the proofed brioc! cylinders. Sprinkle with Pearl Sugar. Bake for 8 minutes. “Available in specialty shops oF online, COCONUT BRIOCHE Yields 24 Brioche Rolls L Recipe Brioche Dough (sce recipe page 98) coconut Pastry Cream 1 ounces/392 grams unsweetened coconut milk 6 ounces/168 grams granulated sugar Pinch Kosher sal 3 large egg yolks 3 tablespoons/30 grams corn starch, dissolved 1 ounce/28 grams unsaited butter 4 ounces/112 grams whipping cream, soft peak In heavy bottom pot, bring coconut milk and sugar to the boil, stitring unt sugar is dissolved, In a separate bow! combine dissolved cornstarch and yolks. Slowly temper % cup/56 grams hot milk mixture into yolks, and then pour back into milk mixture in pot, Heat over mé= Gium-high heat, whisking, until thickened end bubbling. Remove from heat, stir in butter and pour into-a clean bowl Cover with plastic wrap and refrigerate until just cold. When colt id inthe ppg isn and plce moa pas try bag fitted with around tip. Sliced Pineapple 1 median pineapple, cut ino 24 thin ¥ slices Place the pineapple on a cuting board. Cut off he top and bottom of the fruit so it can stand firmly upright. Hold the pineapple in place with one hand and slice off the rind ver- tically. On a slicing machine thinly cut the pineapple into, round slices and cut the slices in half. Reserve for Assembly Assembly Brioche Dough, cold Unsalted butter, as needed Coconut Pastry Cream Sliced Pineapple Nappage, as needed, warmed S ounces/150 grams coconut flakes 24 maraschino cherries Heat a proofing box to 82°F/28°C. Butter 24 mutlin cups or aluminum cups. Scale cole dough into 25, oance/70 gram portions Rell each piece iat smooth ball, Put in cups. Place on a sheet pan and proof for about two hours. Preheat oven to 375°F/180°C. Inject Cocont Pastry Cream into the proofed brioches, Put a half pneappeslce.on top ofeach bxioshe Bake for 8 minutes. Remove from oven. Brush warmed nappage on the ides ofthe Brféches andadd ‘coconut flakes. Decorate with Maraschino cherries on top. “Available at specialty shops or online. BACHOLR THE BAKER HOUCLOF Yields 24 Brioche Rolls Kouglof 16:6 ounces/500 grams bread flour 25 ounces/75 grams granulated sugar 11.6 ounces/350 grams eggs Y ounce/15 grams salt L3o1nces/40 grams fresh yeast 10 oxices/300 grams unsélted butter, diced, softened 4 ones 120 grans dark rin, soaked overnight in warm water, draine 4 ounces/120 grams orange confit” Zest of 1 lemon Zest of 1 orange tna stand mixer ited with the hook atachment combine flour, sugas, eggs salt and yeast. Mix the dough vigorously for lo minatesadd the softened diced butter and continue working with the dough another 10 minutes or so, until it ‘becomes elastic. Be warned that dough is very sticky. Add the raisins, orange confit and zest, mix angtherminate. Ina lange bowl place the dough and cover with @ Kitehen towel and let the dough rise ina warm draft fee aa atl doubled in volume. Assembly Unsalted butter, as needed 17 ounces/480 grams whole blanched almonds 24 individual Kouglof molds After the frst rise, punch the dough down and knead it briefly again. Butter the pans generously right up to the tops, Place a ‘whole almond in each groove of the molds (Cut 25 ounces/70 grams dough and shape and form a ball. Put into the molds and place on a sheet pan. ‘To Proof and Bake Brioche Confectioner’ sugar, as needed Heat a proofing box to 82°F/28°C. Proof for about 1-1 % hours, Preheat an oven to 375°E/180°C. Bake for about 18-25 minutes. Let cool completely om a rack for about 1 hour before unmolding. Dust with confection: Available at specialty shops or online. SAVARLM Yields 12Suvarin Savarin Dough 5 23/620 grams bread ae, Tounce/30 grams fres baker’ yeast 6 ounces/180 grams unsalted butter, soften In a mixer fitted with the hook attachment combine bread flour, sugar, salt, whole eggs, and milk inlowspeed. Afters minutes edd the yeast and butter, Mix for 20-25 minutes i medium speed. ‘Transfer dough to bowl Cover bow! with plastic wrap, then a kitchen towel Let rise in warm draft-free area until almost doubled in volume, | to 1 hour 15 minutes. Unsalted butter, as needed ‘Punch dough down, Butter 12 savarin molds @ oue/I20 {gram size molds). Fill with the dough up to %. Plage ora. sheet pan sand Bake Savarins Heat a proofing box to 82°F/28°C. Proof for about two hours or until they reach the top oF the molds Preheat oven to 375°F/180°C. Bake for 8-10 minutes. Remove from the oven. Release from the molds onto a cooling rack. Let cool. Sueup 12 ounces/360 grams granulated sugar Ttablespoons/13 grams ram {tablespoon/T5 grams orange liqueur 16 ourates/480 grams water Ina medium saucepan place al the ingredients and bri to bol Dip the Stvarins in the syrup then place ther in 4 rectangular pan and drizzle more syrup over them. Cover and let them soak overnight. BACHOUR THE BARE ‘Whipped Cream 2 eaps/490 grams hs. “cekprsognims grad 97 Beep izes bowl and whisk in the freezer for at cast 20 rinutesto chill Pouir hey eream and sugar into the cold bow. In the: Praee fitted with the whisk ottachment whisk on medium epeed until medium peaks form. Reserve in the Fefrigerator Assembly Seeked Savarins Whipped Crean Brosh Fruits: (mango, berrit apple, passion frit) Himango, diced Botinces/90 grams: blucberries, Fined, dried 15 blackberries, cut in half 12 stravberties quartered 2 apples, lied. 1 passion frail, se seeds Make alkiélé’in the bottom ofeach Savarin and put a doll ‘of Whipped Cream into each hole: Cover with the fesy fruits. TIRAMISU BRIOCHE Yields 24 Brioche Rolls 1 Recipe Brioche Dough (sce recipe page 98) ‘Assembly, appage Masca sie Bsr Crumble 5160 grams heavy eeam wn hen eo ap Brush the tops of the brioche with nappage. Sprinkle 20 ownces/600 gra bpone chi ‘Chocolate Espresso Crumble, 4 ownces/120 grams granulated sugar 2 ounces/60 grams cornstarch ee neil Ina medium sauct pot heat the crea with the mascarpone, In a small bow! thix sugar and the cornstarch, Add the su mix to the hot eream and cook until boiling, Let cool and place in a pastry bag. Chocolate Espresso Crumble 5 ounces/180 grams all- purpose four 1 owice/30)grans cocoa possder 5 ounces/180 grams almond flow Sunees/130 grams dark brawn sugar | teaspoon/3 grams ground einnemion ' ounces/L5 grams instant espresso or instant coffe pinch salt Sounces/150 grams waisalted tourer Preheat oven 325°F/165°C Ina stand mxet fitted with the paddle atachment combine flour, cocoa almond flour, beown suget,cinnmon, instant cexpressoicoffeg and salt. Beat until ell msixed. Beat in but- tet on low speed until mestly incorporated Spread evenly Qn a silicone mat. Place on 2 Sheet pan and bake for 15 minutes, stirring every 5 minutes. Cool, coves, and store at room temperatuce until readyito To Proof and Bake Brioghe Unsalted butter, as heeded Brioche Dough, cold Mascarpone Custard Falling Egg Wash, as recced (see recipe page30) Heat a proofing box to 82°F/28°C. Butter 24 muffin cups or aluminum cups, Seale cold dough info 25 ounce/70 gram portions. Rell ‘eachspiece into smootin ball. Put in cups. Place on a sheet pan and proof for about two hours Preheat the oven to 375°F/180°C. Inject custard into each proofed brioche. Brush the fer- ‘mented brioche with Egg Wash. Bake for 8 minutes, Remove and let cool. SACHOUR THE BAKER ALMOND BLUEBERAY LOAF CAKE Yields 10 Loaf Cakes Almond Loaf C $8 ounces/240 grams almond paste Sounces/240 grams wisalied butter 7 ounces/210 grams granulated sugar 1 vanilla bean, seeds and jute scraped Zouncedald grams whole eges S gues Fras al-pu poe flow 2ieaspacns? 10 grams baking powder Pinel ofSait 7 3.5 ources!105 grams sour creat ue Preheat oven to 325°F/162°C nd Ina stand mixer fitted with the paddi@attachmedh, fea almond paste, butter and sugar until smooth. Add seraped ‘anilla and eggs and mix wel. Add sified dry ingfedients to bowl and mixon low speed ‘Remove and fold the sour cream into the mix Transfer 1 a pastry bag, Pipg 25 ounce/70 grants into 10 silicone loat molds) Place oa sheet pan and cook for 12-15 minutes, Assembly 15 ounces/450 grams fresh blueberries Decorate the Almond Loaf Cakes with fresh blueberries. GONANA LORE CHE Yields 15 Loaf Cakes Caramelized Bananas 2 ounces/60 grams granulated sugar 9 ounces/270 grams bananas, chopped Ye onince/15 grams dark rum Ina small pot make a dey carel with the granulated sugar ‘Add the 9 oances/270 grams bananas and deglaze with the Leave to cool on a baking mat Banana Leaf Cake ‘unces/210 grams dark brown sugar 3 ounces/90 grams invert sugar” 3 ounces/240 grams clarified butter Caramelized Bananas (recipe above) $8 ounces/240 grams whole eges 9 ounces/270 grams all-purpose flor raspoons/10 grams baking powder 7 ounces/210 grams bananas, diced ‘To Prepare and Bake Loaf Cakes Preheat oven to 325¢F/162°C in a-stand mixer fitted with a paddle attachment, combine brown sugar, invert sugar and butter. Add caramelized ba- ‘anos and beat the mixture gently ‘Add the eggs, mixing well. Add flour, baking powder and diced banana and mix for one minute. our batter into 15 silicone loaf mokds placed on a sheet pan. Bake for 15-20 minutes. ‘Bananas Brilée 8 bananas, sliced thin Organic sugar Kitchen blow torch Hint Coat the top of each banana slice with suger then place on a baking sheet. ‘Turn the blow torch on, and brown each banana slice. Assembly Bananas Brilée Wa Top each ofthe loafcakes with five slices of Bananas Brilée, “Available at specialty shops or online. BACHOR THE BAKER CHAAOT LOAF COW Yields 15 Loaf Cakes Carrot Cake 12 o1ces/360 grams granulated sugar 1% cups and 1's tablespoons/252 gramsall-purpose fot Pinch of salt 2 teaspoons grams baking soda % teaspoon/2 grams baking powder tabiespoon/ grams grownd cinnamon 4 teaspoon/2 grams ginger powder S ouces/90 grams canola oil 2 ounces/60 grams freshly squeezed orarge julce large eges 15 ounces/450 grams shredded carrots Preheat a convection oven to 325°F/165°C. In a large bowl sift suger, flour, salt, baking soda, baking pores ingen cnnsinon together. Mis in ol, orange juice and eggs. Fold in shredded carrots. Pour 2.$ ounces/70 grams batter into 15 silicone loaf cake ‘molds on a sheet pan and bake for 15-20 minutes or until a toothpick comes out clean. Cool completely ‘Cream Cheese Cream 15 ownces!450 grams plain cream cheese 3.5 ounces/105 grams granulated sugar 1 vanilla bean, seeds and juice scraped S ownces/240 grams whipped cream, medium peak In a medium bowl cream the cream cheese, sugar and seraped vanilla until creamy. In sepuat bee whip thecrenm ul meu peas orn and fold into the creara cheese mixture, Pour into a pastry ibag fitted with a round pastry tip. Assembly Cream Cheese Crean ‘Sounces/120 grams freeze dried carrot powder* ‘Lounces/120 grams freeze dried pineapple* Spread the top of the cakes with the Cream Cheese Cream. Randomly arrange the pieces of Freeze Dried Pineapple sticking up from the Cream Cheese Cream. Sprinkle with Preeze Dried Carrot Powder. ‘Available at specalty shops or online. Sosa or Textura brand preferred. BACHOLR THE BAKER CHOCOLATE LOAF CHE Yields 9 Laaf Cakes Chocolate Loaf Cake Zounees/210 grams whole exes ounces/36 gras vert sugar grams granulated sugar 56 grams almond flour T ounce/15 grams all-purpose flour us ounce/T5.grams coca poseder | teaspoond/| gran baking powder 2 ounces/56 geams wrsalied butier, melted. ‘onnce/30 grams chocolate 70%, melted 3 oumced/90 grams heavy cream Preheat oven to 325°F/165°C In a starid mixer fitted with the paddle attachment cag invert sugar and sugar until sinooth, Add dr dicnts followed by the butter and:chocolate. Last ad Mix until sthooth, Transfer toa pastry bag and pipe into 9 silicone loaf molds, 25 ounce!70 grams Place onto a sheet pan and cook for 12-15 minutes. ‘Chocolate Streusel 8 oiunces/240 grams dark brown sugar 8 ounces/240'grams almond flour 7.ounices/210 grants all-purpose flour ia Fe ets ccd aoe Preheat oven to 325/165 Ina stand mixer fitted with the paddle attachment mix to: gether the brown sugar, almond flour, four, cocoa powder find salt Cut the barter in small cubes and add the butter Once litle balls aré forming, sop mixing Spread the streusel evenly an aisilicone mat on.a sheet fan and bake forabout 10 minutes, Assembly Chocolate § Nappage, as ; With a brush spread the nappage on the tap Of the cakes. Generously place the Chocolate Streusel across. over the ops. “Available at specialty shops or oiline, BACHOUR THE BAKER COAN FINANCIER Yields 12 Loaf Cakes Pinch of salt 8 ounces/240 grams gramulated sugar Zounces/o0 grams all-purpose flow 1 ounce/30 grams almond flour 6 ounces/180 grains fine cornmeal Preheat oven to 350°F/1 75°C Leave the browned butter to cool in a mixing bow. In a stand mixer fitted with the paddle attachment combine the ‘egg whites, salt, sugar, flour, almond flour and cornmeal. Gradually édd the browned butter to finish Pour 2.5 ounces/70 grams batter into 12 silicone loaf molds. Place on a sheet pan and bake 10-12 minutes. 6 ownces/180 grams Freeze Dried Corn* Top the financiers with Freeze Dried Corn, *Available at specialty shops or online A a omens WALELNUT FINANCIER Yields 9 Loaf Cakes Hazelnut Financier 3.3 ounces 05 grams unsalted biter, lightly browned 43 ounces/135 grams egg whites 7 ounce?30 grams cornstarch Pinch ofsalt 6 ounces! 180 grams confectioners sugar, sifted 1 outice/30 grams all-purpose flour ounces! 180 grams hazelnuts, toasted and ground Preheat oven 350°#/175°C Leave the browned butter to cool in a mixing bow In a stand mixer fitted with the paddle attachment combine the egg whites, salt, cornstarch, sified confectioner’s sugar, flour shi ound hazelnuts. Gradually a6 the ‘browned butter to fis Pour 2.5 ounces/70 grams batter into 9 silicone loaf molds, Place on a sheet pan and bake 10-12 minutes. Toasted Hazelnuts 16 ounces (1 pound)/480 grants blanched whole hazelnuts: Preheat oven to 350°F/175°C. Ona sheet pan toast hazelnuts ina single layer in the middle Sfthe oven about 10 to 15 minites, @f unt lighty colored Remove and coo! completly Assembly ed hazelnuts Confectioner’ sugar, as needed! Till the tops ofthe cakes with/T9astéd Hazelnuts and sprin- le with confectioner’s sagan BACHOUR THE BAKER PISTACHIO FINANCIER WITH WHITE CHOCOLATE WHIPPED CANACHE Yields 15 Loaves Pistachio Financier 7 ounces/210 grams unsalted butler, lightly browned 11 ounces/335 grams egg whites Pinch of sat 1 ounce/28 grams invert sugar* 10 ounces/300 grams confectioner® sugar, sifted 3 unces/90 grams pistachio paste” 4.5 ounces/135 grams all-purpose flour I teaspoon/5 graras baking powder 4 ounces/120 gram almond flour Leave the browned butter to coo! in a mixing bowl. In astand mixer fited withthe paddle attachment combine the egg whites, salt, invert sugar, sifted confectioner’ sug ar, pistachio paste flour, baking powder and almond flour. Gradually add the browned butter to finish, Let stand in re frigeratorforat least 12 hours. After. 12. or more hours preheat 2 convection oven 10 380°F/175°C. “Transfer financier batter to pastry bag and pipe 2.5 ounc: 3/70 gramis ofthe mixture into 15 silicone loaf molds. Place Gna sheet pan and bake or 12 minutes Whipped White Chocolate Ganache 8.5 ounces/250 grams heavy creams 1 ounce/30.grams invert sugar 1 ounce/30 grams glucose” 6 owces/180 granis white chocolate, melted 12.5 ounces/375 grams heavy cream Ina medium pot bring the 85 ounces cream, invert sugar and glacose to a boil. Create a proper emulsion with the melted white chocolate using a hand blender. When the ganache is finished, add the remaining 12.5 ounces of eream. Put mixture into the refrigerator for 6 hours to allow it to crystallize. Assembly Whipped White Chocolate Gananche 1 pint jresi raspberries 30 ownces/90 grams pistachios, ground Whip the White Chocolate Ganache to medium peak, Transfer to. pastry bag fitted with a 10mm fluted nozzle Pipe ganache on top of each financier. Decorate with fresh raspberries and ground pistachios. “Available at specialty shops or online. BACHOUR THE BAKER PRALINE PASSION FRUIT LOAF CAKE Yields 20 Loaf Cakes Hazelnut Praline Loaf Cake 15 ounces/450 grams granulated sugar Pinch of Sa 11.6 o1ces/350 grams whole eggs 6 ounces/180 gran cream 1.6 ounces/350 grams all-purpose flour ‘powder Zounce i raline” 4 ounces/120 grams wisalied butter, melted Ina stand mixer fitted with the paddle attachment com- bine sugar, salt, eggs and cream. Add sifted dry ingredients, scrape down sides and bottom of the bowL Add praline and, ‘melted butter and mix on low speed for 1 minute. Allow to rest 24 hours is almond paste (70% almond) passion fruit puree” Ina stand mixer fitted with the peddle attachment mix to. gether almond paste and passion fruit puree until smooth. Transfer to a pastry ba ‘To Bake Loaf Cakes Hazelnut Praline Batter Almond Passion Fruit Paste Preheat an oven Pour 2.5 oune is batter into 20 silicone loaf molds. Place on a sheet id bake for 12 minutes. Remove and pipe Almond Passion Fruit Paste on top and bake for 9 ‘more minutes. Assembly Nappage, as needed, warmed" Glaze the top of the cakes with warm nappage. — “Available at specialty shops or ontine, BACHOUR THE BAKER OLIVE O1L MADELEINES Yields 15 Madeleine Cakes Madel G ownces/180 grants witole eggs 5 ounces/150 grams granulated sugar 2.3 ounces/225 granis all-purpose flour 2 teaspoons/10 grams baking powder 6 ounces/180 grams extra virgin olive oil Unsalted butier, as needed to brush madeleine molds Flour, as needed to prepare molds Ina medium bowl whisk eggs and sugar until frothy and pale, Add a spoonful at 2 time of flour and baking powder mixed together. Mix between each addition. ‘Add oil and gives final stir. Refrigerate for atleast one hour. Preheat oven to 400°F/204°C, Usea brush to generously butter the madeleine mold. Driz~ ale with flour and flip over to remove excess Nout. Spoon the batter to % of each tis capacity: Place ona sheet, pan and bake for 10 to 12 minutes or until nice and golden. Remove from oven and unmotd right away. BECHOUR THE BAKER BROWNIES Yields 24 Pieces to 3259/1659 pan with nonstick spray andiine with mixer itechwith the paddle ‘ n speed, cream the butter and stgar until smooth and Add the eggs and mix wellAdd the dry ingredients and ct. Pour over the parchment lined 4 sheet pan ven. runs Duley Crunchy Chocolate Pearl Decorate the Brownies with the Valrhona Crunchy Choco ate Pearls “Available at specialty shops or online BACHOLR THE BAKER CHOUM PASTAY Yields 15 Eclaine ‘Choux Pastry ninces/150-grams wate le mail spoons/3 granss granted sugar spoon /t grams sat 9 ounces/270 grams unsalied butter 8 ounces/240 grams all-purpose flour (366 grams ishole ¢ ‘a medium saucepot, combine water, milly sugar, salt and butter and bring to a boil over high heat. Add flour all at jonceand cook, stirring constantly. until mixture forms co- hesive lump and pulls from the sides ofthe pot. Transfer dough to the bow! of 2 stand mixer fitted with the paddle attachment and mix on low speed. Add eges onc ata time, scraping bow! and paddle as necessary between addi tions to obrain.a smaath, consistent dow Let the choux pastry rest in the refrigerator about two hours. ‘To Pipe, Proof and Bake Choux Pastry Fag Wash, as needed (see recipe page 30) Nonstick spray, as needed Preheat oven to 350°F/I75°C. Preparea sheet pan with nonstick spray and line with parch- ment paper. Place Choux Paste into piping bag fitted with a 1 am pla ‘nozale or star shaped nozzle. Pipe them as evenly in straight Fines about 12 cr in leng Egg Wash the éelairs with a brush and at the same time flat ten down the little tips that form. This is to ensure that the tips de not burn Bake immediately for About 25 minutes, Let coal before fil- BACHOUR THE BAKER CHOCOLATE £ELMIN Yields 15 Belates [Recipe Chou Pastry (sce recipe page 110) Follow recipe through to the baked stage ped Ganache I {ma smal pot bring the 5 ounce te alee thd ievertugar of boll Gradual Sur and emulsify with a hand blender. Mix ree on ‘ [Let set in the refrigerator for 12 hours Aer 2 hours whip the ganacheto «meio serve ina pastry bag. water until softened; squeeze out Exeess. the water, sugar and ghucose and coBk DIZME/LO3KC and stir inthe drained gelatin. Pour thal mixture over the chocolate and emulsify with a hand blends ef. Stirin the condensed milk and the nappage. Mix agai with the hand blender adding black food coloring tothe d= sired frigerator for 24 hours. The glaze will be ready wen it re Assembly Chocolate Whipped Ganache Chocolate Glaze Gold leaf, as needed” ide incision in the side of each éelaie, vith Chocolate Whipped Ganache. irs in the freezer for about 1 hour. clairs in the Chocolate Glaze. Let sit for Top the éclairs with gold leaf *Avuilable at specialty shops or online. BACHOUR THE BAKER ww STANWBEARY AND CREAM ECLAIR Yields 15 Eclairs 1 Recipe Choux Pastry (see recipe page 140) Follow recipe through to the baked stage Vhite Chocolate Whipped Ganache heavy cream 5 grams glucose syrup* 4% ounce/ 5 grams fver! sugar! 20 grams white chocolate ee coe Dip the tops of the éclairs in the glaze. Let sit for about 5 In a small pot bring the 5 ounces/150 grams cream to the Minutes. Decorate as you i boil withthe glicose and invert sugar. Gradually pour over the white chocolate and emulsify with a hand blender. MIX a9. year peciany shop or om with the cold cream. Let set in the refrigerator for 12 hours. “Available at specialty shops or online. 2 hours whip the ganache to medium peak. Reserve ina pastry bag. Red Glaze 2.2 ounces/55 grams water J ounce amis sugar 4 owrces/120 grams glucose syrup iam white chocolate 4% gelatin sheets/11 grams silver 0 grams condensed milk 5/45 grams nappage” Red food coloring, as needed Soak gelatin in ice water until softened: squeeze out excess water and set aside Ina small pot bring the water, sugar and glucose to a boil and cook to 217°F/103°C and stir in the drained gelatin Pour the hot the mixture on the white chocolate and emul- sify witha hand Blender. Stirin the condensed milk and the nappage. Mix again with the hand blender adding red food coloring vo the desired hue. Let set in the reffigerator for 24 hours. ‘The Glaze will be ‘when it 26°C. iisieesn || | i ‘Strawbe my Hluid Gel Hl ce j scree aoe j See Bi ml)! Ina small pot bin era and aa ays) [geal gh OS Bt peasy a ae creamy, Transfer toa pastry bag. ‘ a ie ly EN BACHOUR THE BAKER ih DASSION f nt Yields 15 Belairs i L Recipe Chowx Pastry (see recipe page 10) Follow recipe through to the baked stage twit sugar to com: ‘ook mixture to Cover with plastic wrap. Refrigerate until coo! Transfer to a pastry bag. n shoots Yellow jocd coloring, Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot and cook to 217°F/103°C. the water, sugar and glucose to a boil Stirin the drained gelatin F the hot the mixture on the white chocolate and emul: ‘Stir in the condensed milk and the tor for 24 hours, The Glaze will be es 26°C BACHOUR THE BAKER Assembly Passion Fruit Cream Yellow Glaze Make a wide incision in the side of each éclair. Fill cacy éclair with Passion Fruit Crean 32 filled éclairs i the freezer for about I hour. Dip the tops of the éclairsin the minutes, Decorate as you like Let sit for about 5-16 ‘Available at specialty shops or onlin: CANELES Yields 18 medium Canelés ‘To Prepare Batter 16.6 ounces/500 grams whole milk 1 owice/30 grams unsalted butter diced 1 vanilla pod, split 5 ounces/105 grams all-purpose flour 6 oimces/ 180 grams graniilated stigar 1 teaspoon fine sea salt 3 eggs 25 cunces/75 grams dark rum Ina medium sauce pan combine the milk, butter and vanilla and bring to a simmer. In a medium mixing bow! combine flout, sugar and salt. In a separate smell bowl break the eas and Beat gently. When the milk minture starts to imme, remove from heats ake out the split vanilla pod, and set it aside. Pour the Beate en eggs all at once into the flour mixture. Pour inthe mille modure, and stir until well combined. Add the rum and stir Let cool to 100m temperature, then ¢overand refrigerate for least 24 hours. ke Canes Ganelé bate Unsalted titer, as needed Ganselé Molds Preheat the Gwen 0 392°F 700°C Buiter 18 Canelé molds. Remove the batter from the refrig- erator. It will have separated a bit, so stir until well blended again. Pour into the prepared! molds, filling them altadst to the top. Put into the oven and bake for 20 atinutes Lower the heat to 350°F/175°C and bake for another 25-30 minutes. Unmold onto a cooling rack and let cool ACHOUR THE Bae CHBLe Yields 2 Full Trays Sablé Dough 2 ounces/350 grams unsalted butter, cut in small cubes, 24 ounces/720 grams all-purpose flour 10 ounces/280 echioners Suga Pinch of rouni/almond flour raddle attachment, add sugar, sat and almond flour and beat until the resembles breadcrumbs Add eggs and bring the until itformsaball. Roll the dough between 2 pieces of parchment paper to 1/8 inch/0.31em thickness Cover in plastic wrap and refrigerate until ready to use CHOCOLATE SALE Yields 2 Full Trays Chocolate Sablé Dough 1 360 grams unsalted buster, cut im small eu 4 ounces/680 grams all-purp 1.3 ounces/10. ocoa powde 10 ources/2 nfectioner sugar onds, finely ground/almord flour Instand mixer fitted with the paddleattachment add buties, Alour, cocoa powder, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. the eggs and bring the mixture toget al Roll dough to 1/8 inch/0.3em thickness bet wee BNO plee «s of parchment pap Cover in plastic wrap and reftigerate until ready to use: LEMON BASIL TART Yields 12 Tarts ‘Sablé Dough 1 recipe Sablé Dough (see recipe page 152) Lemon Basil Curd 13 owces/400 grams wholeege 10 omes/00 gros grmulted sa 10 ounces/300 grams{redi lemon juice Zest of2 lemons 10 ounces/300 grams unsalted butter, softened 1 bunch off Basil grams basil leaves, washed and dried 3 each/75 grams sivver gelatin sheets” ‘Soak gelajin in ice water until softened; squeeze out excess water and set aside. Overa Bain Marie (hot water bath) cook eggs, sugar, lemon juice and gest until 185°F/82°C. Add the hydrated gelatin. and mix well. ‘Cool the iXtiIFe to 104°F/40°C and emulsify with the but- ter and basi leaves with a hand blender. Set side Citrus Segments for Garnish 36 lemon s 36 orange seg 36 grapefruit segntents ‘Te Shapeand Bake Tart Shells Sablé Dough Unsalted butter, as needed Roll Sablé dough to 1/8 inch/0 31cm thickness between two pieces parchment paper. Coverin plastic wrap and refriger- ate until ready to use. Batter 12 small tart molds and cut dough to ft. Lime and trim each mold and freeze for at least 1 hour be- fore baking. Preheat oven to 325°F/165°C. Place lined tart molds on a sheet pan. Bake for about 15 minutes until lightly golden. Assembly, Lemon Basil Clad Citrus Segments Pour the Lemon Basil Curd into the cooled baked tart shells Let set in refrigerator atleast 1 hour before use. Before serv ing decorate each tart with 3 segments of each fruit on top ofthe tarts “Available a specialty shops or online. STAAWDERRY TART Yields 12 Tarts -Lrecipe Sablé Dough (see recipe page 152) Almond Frangipane 10 ownces/300 grams unsalted butter 10 ounces/300 grams granulated sugar 10 ounces/300 grams whole eggs tewnce/300 gran allsond flour Pincit of salt Ina stand mixer fitted with the paddle attachment add the butter and sugar and beat until light and taffy. Serape ddven the bow then beat theese Ima small separate bowl combine the almond flour and salt Add this mixture to the bowl, beating on low speed until just incorporated Transfer to. pastry bag Chef's Note: “The jrangipane can be used immediately or you can store it in the regerator orp t02 days It becomes to firm fa the refrigerator let it stat room: temperature for a while to soften before using ‘To Shai Sablé Doueh Unsalted butter, as needed 1d Bake ‘Tart Shells Roll Sablé dough to 1/8 inch/0 31cm thickness berween two pieces of parchment paper. Cover in plastic wrap and. refrigerate until ready t0 use. Butter 12 small tart molds and cut dough to fit Line and trim each mold and freeze for atleast 1 howe before baking Preheat oven to 325°F/165°C. Place lined tart molds on a sheet panoBake for’about 1 minutes until lightly golden. BACHOLR THE BAKER Assembly, Almond Fra 15 ources/430 grams fresh strawberries, eaves cut of split in half Preheat oven to 325°F/165°C. Pipe Almond Frangipane into the tart shells. Cook for about 10-12 minutes and cool. Decorate with fresh straw berries. Chefs Note Frangipane, an almonc-based pasty filing, has a rut {fragrance and e consistency between buttery pound al fairy sponge cake tn French syle rat tars this ca is often studded with poached or fresh frais. CIANDUJA THAT Yields 12 Tarts Chocolate Sablé Dough 1 recipe Chogolate Sublé Dough (see recipe page 15. Gianduja Cremeux 1 ounces/300 game whole milk 3 each/7.5g silver gelatin sheets* 9.5 ounces/275 grams gianduja chocolate, melted* 13 ournces/390 grams heavy cream, whipped tasoft peak Soak gelatin in ice water until softened: squeeze out excess waterand set aside In a small pot boil milk, stir the bloomed gelatin into the hot milk Gradually pour the hot milk over the melted gianduja choe- late. Emulsify the ganache with a hand blender when the temperature is around 95°F/35°C. Add the lightly whipped Let set for a few hours in refrigerator. Transfer to a pastry bag Hazelnut Praline Cremeus 6 tablespoons/94 granis heavy cream 2each/> grams silver gelatin sheets 24 ounces/720 grams hazelnut praline paste” 14 cups/350 grams heavy cream Soak gelatin in ice water until softened; squeeze out excess water and set aside In a medium saucepan bring the 6 tablespoons/94 grams hheavy cream to a boil, add gelatin and stirto dissolve. {In bowl of a stand mixer fited with the paddle attachment add the praline paste. Pourbeiliig mixture over and process to emulsify. Stebilize emulsion by gradually adding the 1 % cups/350 grams of heavy cream to obtain a shiny texture Let set for a few hours in refrigerator. Transfer to a pastry bag ‘To Shape and Bake Tart Shells Chocolate Sablé Dough Unsalted butter, as needed Rll Chocolate Sablé dough 1 1/8 ineh/0.31

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