Recipes

Question 1

Pâte à foncer

Answer 1

Flour, butter, and salt in bowl. Sabler.
Add egg and maybe water. Malaxer.
Fraiser.
Refrigerate.

Question 2

Tarte normande

Answer 2

Mix milk, cream, eggs, cinnamon, sugar.
Pour over sliced apples in pâte à foncer.
Bake 30 minutes at 180 C. Remove circle 2/3 way through.

Question 3

Pâte for tartes with almond powder

Answer 3

Flour, butter, and salt in bowl. Sabler.
Add powdered sugar and almond powder. Mix briefly.
Add egg.
Fraiser.
Refrigerate.

Question 4

Tarte bourdaloue

Answer 4

Make pâte sucrée bourdaloue.
Butter to room temp 
Mix butter and sugar
Mix in almond powder
Mix in egg. Refrigerate
Drain and cut pear to 2mm slice. Incline then toward outside
Piquer the pâte sucrée.
Pipe almond cream with douille 8.
Place pears and slivered almonds.
Bake for 25-30min at 180 or 40min at 155.

Question 5

Pâte sucrée

Answer 5

Lightly cream powdered sugar and butter.
Add egg and salt.
Add mixture to flour on surface. Mix with coupe pâte.
Fraiser.
Refrigerate.
Pre-bake at 180C for 20-25 minutes.

Question 6

Tarte au citron meringuée

Answer 6

Make pâte sucrée:
Lightly cream powdered sugar and butter.
Add egg and salt.
Add mixture to flour on surface. Mix with coupe pâte.
Fraiser.
Refrigerate.
Pre-bake at 180C for 20-25 minutes.
Zests, lemon juice, sugar, eggs, cornstarch in pot. Whisk until bubbling.
Chill to 60C and add butter.
Refrigerate. Add mascarpone if using.
Boil water and sugar to 109C.
Slowly whisk eggs in mixer then increase to high speed.
When water and sugar is at 118C, pour into mixer along bowl sides.
Whisk until cooled. Add flavoring if necessary.
Monter.

Question 7

Tarte au chocolat

Answer 7

Make pâte sucrée:
Lightly cream powdered sugar and butter.
Add egg and salt.
Add mixture to flour and cocoa powder on surface. Mix with coupe pâte.
Fraiser.
Refrigerate.
Pre-bake at 180C for 20-25 minutes.
Melt dark chocolate in bain marie.
Boil honey and cream.
Pour half of liquid over chocolate, mix. Pour other half. 
Add butter.
Pour into the pâte. Refrigerate.

Question 8

Pâte à choux

Answer 8

Mix water, salt, and butter in pot. Boil.
Remove from heat. Add flour. Stir.
Add back to heat (dessécher la panade).
Remove panade into separate bowl. Add eggs gradually. Check for gentle beak.
Cook 160C for 20-25 for smaller pieces and 40-45 minutes for eclairs.

Question 9

Crème pâtissière

Answer 9

Boil 90% of milk, half the sugar, and vanilla.
Mix remaining milk and sugar, egg yolks, and cornstarch in separate bowl.
Pour boiling mix over it.
Pour it back into pot and stir over heat until bubbling.
Filmer au contact and refrigerate.

Question 10

Garnir des éclairs

Answer 10

Carve 3 holes in base of éclair with douille 7. Fill with crème pât.
Heat some of syrup and fondant to 35 (no more than 37!) Add flavoring
Add rest of syrup if necessary or glucose if flavoring is liquid
Glacer éclairs either à la spatule ou en les trempant.

Question 11

Pâte feuilletée

Answer 11

Mix flour, water, salt, and soft butter in mixer.
Cover. Refrigerate for 20 minutes minimum.
Smash out the beurre de tourage.
Roll out the détrempe. Place butter inside. Close, beat down so butter sticks inside.
Roll out the pâton to length 4x width. Tour double. 90 degree right turn.
Roll out the pâton to length 4x width. Tour double. 90 degree right turn. Refrigerate at least 20 minutes.
Roll out the pâton to length 3x width. Tour simple.
Roll pâte out to full dimensions.

Question 12

Tarte en bande

Answer 12

Make pâte feuilletée.
Put a 40cm * 20cm band from pâte feuilletée.
Cut two 40 * 3cm bands from pâte feuilletée.
Poke holes in the bottom of the pâte.
Egg the sides and place bands on them. Decorate bands.
Egg the whole thing. Refrigerate 5 minutes.
Egg again.
Enfourner at 210 and reduce to 190 for 30 minutes. Cover with weights as necessary.
Cover with crème pât or applesauce.
Cover with fruits. Or add apples avant cuisson.

Question 13

Pâte levée feuilletée

Answer 13

Mix water and yeast in mixer bowl. Add flour then salt, sugar, and softened butter.
Pétrir for 5 minutes at 2-3 and 6 minutes at 5-6.
Bouler/reposer for 30-45 min at température ambiante.
Roll out détrempe into rectangle, film, pointage at froid positif.
Smash out the beurre de tourage.
Roll out the pâton to length 4x width. Tour double. 90 degree right turn.
Roll out the pâton to length 3x width. Tour simple.
Refrigerate for at least 15 minutes.
Roll out to plaque dimensions, probably 40x60cm.
Détailler and façonner the pieces. Dorer.
Apprêt/pousse: 2 hours at 25 C. Dorer again.
Bake 180 degrees, 15 minutes.

Question 14

Brioche

Answer 14

Flour, sugar, salt to mixer bowl. Add eggs.
Start pétrissage at slow speed. Add fresh yeast after 20-30 seconds.
Slow speed for 5 minutes.
Low-medium speed for at least 5 minutes until décollement.
Add butter. Mix at med. speed at least 10 minutes. Dough should be smooth, elastic, and unstick from bowl sides.
Cover with plastic wrap. Pointage at température ambiante for 1h or less depending on dough temperature.
Do a rabat (fold the dough on itself) and filmer au contact.
Pointage au froid positif for 1h or more depending on dough temperature.
Peser, bouler des pâtons. Fridge 15 minutes.
Façonner. Dorer.
Apprêt/pousse: 1 to 1.5h at 26-26 C (30-60 minutes longer if space temp is cooler)
Dorer again.
Bake 180 C for 8-12 min (small) or 15-20 min (large).

Question 15

Biscuit dacquois

Answer 15

Whip egg whites. Add sugar 2-3 times.
Sift and mix powdered sugar, hazelnut powder, and cornstarch in separate bowl.
Incorporate dry mix into egg whites and sugar. Delicate!
Pipe out into circles with 10-12 douille.
Bake 170 for 15-20 min.

Question 16

Royal au chocolat

Answer 16

Make biscuit dacquois
Melt milk chocolate. Add praline and feuilletine.
Whip creme and refrigerate.
Mix yolks and sirop in bain-marie and heat to 85 C. Mixer until cooled.
Melt dark chocolate to 45-50 C.
Pour chocolate over pâte à bombe. Whisk.
Add whipped cream 3-4 times.
Freeze (freezer 3 hours, blast chiller 45 min)
Add a little extra mousse if necessary and chill again quickly.
Pour nappage over at 38-40 C.

Question 17

Crème bavaroise (pistache)

Answer 17

Whip cream, chill.
Place gelatin in cold water.
Boil milk and pistachio paste or whatever flavoring.
Mix yolks and sugar in bowl.
Pour boiling milk and pistachio paste over yolks and sugar. Mix.
Pour mixture back into pot. Heat to 83C.
Add gelatin. Chill.
Mix in the whipped cream before the cream is solid, 20-25C.

Question 18

Biscuit joconde

Answer 18

Meringue egg whites with sugar.
Whip egg, almond powder, powdered sugar, and flour in mixer. 
Add melted butter.
Add meringued egg whites. 
Bake on silpat at 210C for 7-8 minutes.

Question 19

Crème bavaroise (chocolat)

Answer 19

Whip cream, chill.
Place gelatin in cold water.
Boil milk and chocolate.
Mix yolks and sugar in bowl.
Pour boiling milk and chocolatey milk over yolks and sugar. Mix.
Pour mixture back into pot. Heat to 83C. Will be faster with chocolate!
Add gelatin. Chill.
Mix in the whipped cream before the cream is solid, 20-25C.

Question 20

Crème mousseline with praline for Paris Brest

Answer 20

Make crème pât:
Boil 90% of milk, half the sugar, and vanilla.
Mix remaining milk and sugar, egg yolks, and cornstarch in separate bowl.
Pour boiling mix over it.
Pour it back into pot and stir over heat until bubbling.
Filmer au contact and refrigerate.
Add beurre pommade, at same temperature as crème.
Whip up. Add praline gently at end.

Question 21

Façonnage des croissants

Answer 21

Cut bands of 25cm height.
Divide into triangles 8cm wide each (25cm x 8 cm per croissant). This means 9 triangles for a 40cm width. If abaisse is 40x50 or 40x60, this means 18 triangles.
Cut a notch in the middle of triangle bottom.
Roll up, using palms, toward the outside. The point should be under the croissant.
Egg wash, proof 2 hours.
Egg wash again, bake at 180C 10-15 min.

Question 22

Façonnage des pains au chocolat

Answer 22

Cut bands of 15cm height.
Divide into triangles 8cm wide each (15cm x 8 cm per croissant). This means 5 pains for a 40cm width. If abaisse is 40x50 or 40x60, this means 10 pains.
2 cm from an edge, place a chocolate stick.
Fold dough over the stick and press down.
Place next chocolate stick on folded portion post previous chocolate stick.
Roll up. Seam should be underneath.
Egg wash, proof 2 hours.
Egg wash again, bake at 180C 10-15 min.

Question 23

Façonnage des oranais

Answer 23

Cut 10cm tall bands, probably 40cm wide.
Cut into 10x10cm squares.
Place a diagonal band of crème pât from one corner to another.
Place an abricot half on the two relevant corners.
Fold other corners in, press so it stays closed.
Egg wash, proof 2 hours.
Egg wash again, bake at 180C 10-15 min.

Question 24

Façonnage des pains aux raisins

Answer 24

Spread crème pât 2-3mm thick over abaisse, leaving a band along the top without crème.
Sprinkle raisins over the cream.
Roll up, from bottom toward top band without cream.
Cut into 1.5-2cm thick pieces.
Egg wash, proof 2 hours.
Egg wash again, bake at 180C 10-15 min.

Question 25

Biscuits cuillères

Answer 25

Meringue the egg whites, add sugar progressively.
Pour egg yolks over meringue. Mix gently
Sift flour over mixture. Fold in delicately
Pipe out.
Sprinkle powdered sugar.
Bake 190C for 10 min.