Baking/Pastry II Final Shortbread Style Icebox Cookies Hazelnut Biscotti Chocolate Eclairs New York Style Cheesecake Bites Whiskey Pecan Tart Bites Chocolate Truffles with chopped Hazelnuts Almond Cake w/Raspberry Jam

Shortbread Style Icebox Cookies Butter 8 oz Powdered Sugar 4oz Pastry Flour9.5 oz Vanilla Extract1 tsp Chocolate Sauce Dark Chocolate16 oz Water 16 oz Butter (Cubed) 6 oz Procedure: Creaming Method Preheat Oven to 375 F Conventional Oven Cream butter and powdered sugar on low speed in mixer with dough hook attachment. Add sifted flour to creamed butter and mix until thoroughly incorporated. Add vanilla and turn off machine once it’s incorporated. Take dough and form into (3) 1.5 inch thick logs Wrap in plastic and refrigerate for 30 minutes. Slice into ¼ inch cookies Bake until lightly golden; cool Once cooled, dip in chocolate sauce, half moon pattern. Place on sheet tray with parchment paper until cooled. Chocolate Sauce Melt Chocolate and water in sauce pan over medium flame. Once melted, add cubed butter until fully incorporated. Place aside until cookies are baked and cooled.

Nut Biscotti Bread flour10 oz Baking soda1 tsp Eggs6 oz Sugar6.5 oz Salt1 ¼ tsp Hazelnuts (Chopped)4 oz Dark chocolate4 oz Procedure: One Stage method Pre-heat oven to 300 F Add flour and baking soda and whisk together. Make a well in flour. Add eggs, sugar, and salt and whisk until ingredients turn into cookie dough. Add chopped Hazelnuts and Dark chocolate and fold into mixture. Take dough and scale to 1lb. Shape into 2 to 2 ½ inch log Bake on parchment lined sheet tray until golden. Remove from oven and cool Slice on bias and return to oven until outside turns slightly dry. Cool then dip in chocolate sauce.

Chocolate Eclairs (Pate a Choux and Pastry Cream) Pre-Heat oven to 425 F Combine water, butter, salt, and sugar and bring to a rolling boil. Add sifted bread flour and stir vigorously with a wooden spoon until dough pulls away from the sides of the pan. (There should be a light film of dough on the sides of the pan.) You can use a mixer or do this step by hand. Slowly add eggs, preferably one at a time, until incorporated. Repeat until all eggs are absorbed with the choux. Put Pate a Choux in a pipe bag and with the pastry tip of your choice, pipe out to desired shape for eclairs onto sheet tray lined with parchment paper. Bake at 425 F for 15 minutes until outside is golden brown. Pull out of oven and with a thin wooden stick, jiggle the interior to clear the inside of the eclairs. Place back in the oven at 375 F until the interior of the eclairs dry out. At this point, you should have pastry cream, and melted dark chocolate or chocolate ganache ready for assembly. Pipe cream into opening until éclair is filled. Repeat with all the eclairs. Dip the tops in melted chocolate or ganache. Refrigerate until chocolate topping is set and then serve. Pate A Choux Water16oz Butter 8oz Salt 1 tsp Sugar1 tsp Bread Flour12 oz Eggs20 oz

Pastry Cream Procedure: Stirred custard method Combine Eggs, yolks, Sugar, cornstarch, and vanilla extract in a Bowl and whisk together Slowly add 2/3 of the scalded milk to the egg mix to prevent the eggs from scrambling. This is called tempering. Whisk continuously throughout this process. Once combined add the rest of the milk and continue to whisk. Transfer mixture to the sauce pot and bring mix to a boil, continue to whisk to prevent lumps. Once Mixture Thickens and is smooth, remove from heat and transfer to a clean stainless steel bowl. Have bowl sitting in an ice bath for rapid cooling. Once cooled, pour mix onto plastic wrap, and wrap twice to prevent skin from forming on pastry cream. Place in the refrigerator until you are ready to assemble your Eclairs. Milk (scalded)16 oz Sugar4 oz Eggs2 Egg Yolks2 Cornstarch1 ¼ oz Butter1 oz Vanilla Extract1 tsp

Cheesecake Crust: melt butter and allow to cool slightly. Meanwhile, combine graham crackers and sugar. Add melted butter and combine. Press mixture into ¼ sheet tray and bake at 325 F for minutes. Bring Oven to 375 F. Bring cream cheese to room temperature and using a mixer beat the cream cheese until it’s lump free. One by one, add each ingredient (except raspberry jam) until mixture is smooth. Pour over the crust and gently tap the tray to make sure the filling is level. With a small tip on a piping bag, take raspberry jam (w/cream cheese mix) & draw straight lines lengthwise on the top, one to two inches apart. With a clean knife, score across the top of the cheesecake, perpendicular to the raspberry lines. This will make a nice clean design on top. Bake in bain marie until the center of the cheesecake is set. Cool and then cut into bite size sections. Filling Cream cheese2.25lb Sugar13 oz Flour1.5 oz Eggs6 Yolks3 Vanilla1 ½ TBS Heavy Cream1.5 oz Sour Cream1 ½ cups Raspberry Jam6 oz Crust Graham Crackers8 oz Butter4 oz Sugar 4 oz

Pate Sucre Butter 16 oz Confectioner’s sugar8 oz Eggs2 Pastry Flour24 oz Procedure: Creaming method Sift both the sugar and flour Butter should be soft and pliable Cream Butter and sugar at low speed in a mixer until it looks pasty Add eggs and mix until it comes together. Add flour until the mixture comes together and then stop the mixer. Pour out of the bowl and divide the pate into 4 12 oz packages. Label and refrigerate until you are ready to roll out onto tart pans. Whiskey Pecan Tart Filling: Eggs3 Brown Sugar3 ½ oz Corn Syrup8 oz Molasses1 Tsp Bourbon1 TBL Butter (Melted)1 ½ oz Vanilla Extract½ tsp Pecans8 oz Whisk eggs until yolks are completely broken. Add sugar and whisk until you create a slurry. Add the rest of the ingredients, except for the pecans, and combine. Pecans will be added to the base of the Blind Baked Shell for assembly of the pecan tart.

Pecan Tart Assembling the Pecan Tart: Par Bake (partially bake) a half sheet tray with weights inside the shell lined with parchment paper at 325°F until the shell is a little brown around the edges and still dough color in the middle. Remove parchment lining with weights from the shell.. add pecans to the base of the shell and then add Pecan filling over the pecans. Be careful not to overfill pie shell or liquid will bubble over and tart will be ruined. You can strain the filling through a chinois (strainer), however, it’s not a necessary if you don’t. 325°F until center pie sets. Use a toothpick to check center. If it comes out clean the pie is done. Allow to cool on cooling rack before serving.

Chocolate Truffles Heavy Cream1 Pint Butter/unsalted2 oz Sugar2 oz 60% Bittersweet Chocolate20 oz Combine Cream, butter, and sugar in a sauce pan and bring to a boil. Add chocolate, broken into pieces to allow for faster melting, and with a whisk, from the center outwards, stir until mixture is rich and shiny. Allow mixture to cool before shaping into balls or piping into a shape of your desire (such as a large chocolate chip/hershey’s kiss shape). Place formed truffles on parchment lined sheet tray and refrigerate until they can be handled with minimal melting. You can keep these plain, dust with cocoa powder, or toss in in melted dark chocolate and chopped nuts of your choice.

Almond Cake w/Raspberry Jam Almond Cake Almond Paste8 oz Sugar6.5 oz Butter1 lb Sugar (2 nd portion)6.5 oz Eggs12 Almond Extract1 tsp Salt½ tsp Pastry Flour7 oz Baking powder1 ½ tsp Creaming Method Pre-Heat Oven to 375 F Combine and sift all dry ingredients Using paddle attachment, paddle almond paste and sugar until it resembles meal. Add in butter and 2 nd portion of sugar, continue to mix at moderate speed Combine almond extract with eggs. Add eggs a 1/3 at a time, scraping sides as you go. Fold in dry ingredients. Blending until incorporated, do not overmix. Divide mixture between 2 ½ sheet trays. Bake until center comes out clean with a toothpick. Cool and then spread raspberry jam on top of both layers. Place one sheet cake on the other. Top with sugar glaze and let it set before using round cutter to cut out bite size cakes. Decorate tops with whatever design you see fit.