bAchoUR THE BAKER FEATURING STEP bY STEP INSTRUcTIoNS FOR MAkING LAMINATED DoUGh PhoToGRAPhY bY BATTMAN bAchoUR THE BAKER R EciPEs bY AN ToNio BA cH ou R PH oTogRAPHY bY B ATTMAN My life would not be the same without my wife, Alejandra Sanchez. She has given me more support than I could ever have imagined. I can’t thank her enough for her encouragement and belief in me and my goals. To my Sous Chef Samira Saadee. Thank you for being the person you are. And to Ana Karina, the only person I feel at ease and confident with filling my spot when I am away (often). Thank you so much. Antonio Distributed in the United States by The Chef’s Connection New York, NY Published by Alan “Battman” Batt Recipes/Texts ©2017 by Antonio Bachour Photographs ©2017 by Battman pp. 98, 100, 148 Jiri Hera/Shutterstock ISBN 978-0-933477-53-7 All rights reserved. Printed in Canada. thechefsconnection.com Recipe Editor: Andrew Gold Graphic Design: Jeff Carrico Contents 5 7 Preface Foreword 10 12 14 18 20 22 24 Puff Pastry Palmiers Apple Tart Vanilla Napoleon Chocolate Napoleon Diplomat Napoleon Raisin Scones 28 32 34 38 40 42 46 50 54 58 62 64 66 68 72 76 78 80 82 84 86 88 90 92 94 Butter Croissant Almond Croissant Baklava Croissant Dulce de Leche Croissant Gianduja 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 Guava and Cheese Croissant Mojito Croissant Mango Croissant Mascarpone Mixed Berry Croissant Coconut Croissant Pain aux Raisins Babka Croissant Mango Passion Fruit Croissant Pear Croissant 98 102 104 106 108 110 112 114 Vanilla Brioche Almond Brioche Chocolate Custard Brioche Chocolate Hazelnut Brioche Coconut Brioche Kouglof Savarin Tiramisu Brioche 118 120 122 124 126 128 130 Almond Blueberry Loaf Cake Banana Loaf Cake Carrot Loaf Cake Chocolate Loaf Cake Corn Financier Hazelnut Financier Pistachio Financier with White Chocolate Whipped Ganache 132 Praline Passion Fruit Loaf Cake 134 Olive Oil Madeleines 136 Brownies 140 142 144 146 148 Choux Pastry Chocolate Éclair Strawberry and Cream Éclair Passion Fruit Éclair Canelés 152 152 154 156 158 160 162 164 Sablé Chocolate Sablé Lemon Basil Tart Strawberry Tart Gianduja Tart Milk Chocolate Raspberry Tart Dulcey Sablé Cookies Salted Caramel Chocolate Sablé Cookies 168 170 172 174 Chocolate Chip Cookies Chocolate White Chocolate Chip Cookies Macadamia Nut Cookies Oatmeal Raisin Cookies ANToNIo BAchoUR PREFACE Antonio has exceptional talent that he has continued to advance for years, perfecting every aspect of his patisserie work. To see him at work, develop recipes and create is something truly magical. Antonio has a unique ability to craft innovative and beautiful tasting products in all aspects of patisserie; which is an extraordinary skill that pastry chefs aspire to yet rarely achieve in this continually changing industry. Bachour the Baker showcases the versatility of his skills and explains all the elements of laminated doughs, croissants and Danish through coherent recipes and beautiful images. Discover flaky, enriched layers of goodness all wrapped up in an outstanding book. Antonio is a brilliant author and this is the perfect book for those wanting to explore all aspects of viennoiserie. Chef Kirsten Tibbals 6 BAchoUR ThE BAkER FOREWORD It might sound like a cliché, but I do think love is the most important ingredient for a pastry chef. Love is dedication, love is patience, love is spending hours and hours perfecting one recipe, love is sharing your knowledge and passion with others. All this, is exactly what Chef Antonio Bachour has achieved through his creations, and particularly in this amazing book. I met Chef Antonio Bachour while interning at the St. Regis Bal Harbour Hotel. You must know that the first time I saw him plating a dessert I felt goosebumps. I was immediately inspired, and from that moment, he has not stopped astonishing me. He is truly a pastry genius, and I feel so grateful for everything he has taught me and encouraged me to do. I admire him profoundly because he has fought for his passion and has inspired thousands. . I feel very honored to be part of this wonderful book. The dedication and love that Chef Bachour devotes to his work is evident in each recipe presented here. This book will surely bring sweetness into then life of any reader. Thank you, Chef Antonio Bachour for being an incredible mentor. I wish you all the best in your upcoming projects! Keep inspiring us! Ana Karina Rivera Caceres 8 BAchoUR ThE BAkER PUFF PASTRY PUff PAstRy Yields 1 Full Sheet Pan Puff Pastry Dough 8.3 ounces/250 grams all-purpose flour 8.3 ounces/250 grams bread flour ½ tablespoon/25 grams salt 5.8 ounces/175 grams water 3.3 ounces/100 grams unsalted butter 1 teaspoon/5 grams white vinegar All-purpose flour, as needed for dusting In a stand mixer fitted with the paddle attachment set on the 1st speed, mix all the ingredients except the additional all-purpose flour for dusting and incorporate for 3-4 minutes. Lightly flour a sheet pan with the additional flour. Transfer mixture to the sheet 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, cold 2 ounces/56 grams bread flour In a stand mixture fitted with the paddle attachment add butter and flour and mix until smooth. Place a piece of parchment paper on the table. Remove the butter mixture from the bowl and center on the parchment. Top with another parchment paper and pound the top of the butter from the left to right with a rolling pin to begin to flatten it into a square. Cover and place in the refrigerator for 2-3 hrs. To Laminate Butter Block After 2-3 hours continue to flatten and laminate the Butter Block until you make a square 5mm thick. Cover and refrigerate for at least 2 hours before using. To Laminate Dough Puff Pastry Dough Laminated Butter 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 refigerator. After 1 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 puff pastry to 3mm thick. Rest in refrigerator for a minimum of 3-4 hours. BAchoUR ThE BAkER 11 To Bake Puff Pastry Laminated Puff Pastry Dough Nonstick spray, as needed Granulated sugar, as needed Preheat oven to 392ºF/200ºC 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 a light color in about 20 minutes, remove from oven and place a sheet of parchment paper on top the Puff Pastry. Crush with another sheet pan on top of the parchment placed over the swollen dough. Lower the oven to 355Fº/180ºC. Place the tray back in the oven and bake for 30 more minutes. Take out of the oven, remove the 2 nd sheet tray and parchment and sprinkle with sugar. Raise the oven to 430Fº/220ºC. Place the tray back in the oven and bake until you caramelize the Puff Pastry sheet. Be careful to watch the top at this point to not burn the sugar. Transfer to a cooling rack and cool completely before cutting. 12 BAchoUR ThE BAkER PAlmIeRs Yields 36 Palmiers 1 recipe Puff Pastry Dough (see recipe page 10) To Shape Palmiers 10 ounces/300 grams granulated sugar 6 ounces/180 grams unsalted butter, melted Sprinkle about half of the sugar over your workstation. Roll out the Puff Pastry Dough to a rectangle 3mm thick. Lightly brush melted butter on pastry. Sprinkle remaining half of the sugar over the pastry. Fold up the left and right vertical side inward, stopping at about 1/4 length of the pastry. Fold both sides to meet at the center and touch each other. Press the two sides together gently. Let the pastry chill in the refrigerator for 1 hour. After 1 hour carefully transfer the pastry horizontally onto your workstation. Cut pastry into strips about ½ inch/1.25cm in width across the dough. You will need 36 strips. To Bake Palmiers Preheat oven to 392ºF/200ºC. Line a sheet tray with parchment paper. Place the raw strips of Palmier flat side up on the parchment lined sheet pan. Leave about 2 inches/5cm of space between each Palmier because they will increase in size during baking. Bake for about 20-30 minutes, until the sugar has caramelized and is a golden brown. Allow them to cool on a rack for 10 minutes. BAchoUR ThE BAkER 13 APPle TARt Yields 12 Tarts Vanilla Bean Pastry Cream (see recipe page 98) Puff Pastry Dough 33 ounces/1000 grams all-purpose flour 8.33 ounces/250 grams bread flour 1.1 ounces/35 grams salt 10.8 ounces/325 grams ice 8.33 ounces/250 grams water 5.8 ounces/175 grams unsalted butter 2 tablespoons/12 grams white vinegar In a stand mixer fitted with the hook attachment mix everything together for 40 minutes. The dough needs to have elasticity but not shrinkage. Place dough on a sheet pan, cover with plastic wrap and refrigerate overnight. Butter Block 18 ounces (1.12 pounds)/500 grams unsalted butter, cold Place a piece of parchment paper on the table. Center the butter on the paper. Top with another parchment paper and pound the top of the butter from the left to right with a rolling pin to begin to flatten it. Continue to flatten the butter until you have a rectangular shape. Wrap and refrigerate for at least 15 minutes. To Laminate Butter Block Butter Block Laminate the Butter Block to 5mm and refrigerate. To Laminate Puff Pastry Dough Puff Pastry Dough Laminated Butter Block The next day, laminate the puff pastry dough to 5mm. Lay the laminated butter rectangle onto the upper half of the dough and make a simple fold. Give it a little more width through the rolling machine and then turn the dough sideways and laminate again to 5mm. Fold the upper half of the dough towards the middle. Fold the lower half two times towards the middle and then fold again on top of the upper half. Flatten the dough a bit, wrap and put in freezer for about one hour. To Shape the Puff Pastry Dough After an hour remove and lengthen the dough in a rolling machine until 4.5mm thick and 35cm wide. With a bicycle measure 13cm and cut horizontally. Then measure 10cm and cut vertically. Freeze until needed. You will need 12 rectangles. BAchoUR ThE BAkER 15 Vanilla Bean Sugar 3.5 ounces/100 grams granulated sugar 1 vanilla bean, seeds scraped In a small mixing bowl, add the granulated sugar and scraped vanilla seeds. Mix well and place into a sugar shaker. To Assemble Apple Tart Puff Pastry Rectangles 3 Granny Smith apples, peeled, cut in half, cored Egg Wash, as needed (see recipe page 30) Vanilla Bean Pastry Cream, as needed Place a perforated silicone baking mat (Silpat brand preferred) on a perforated sheet pan. Place the puff pastry squares on the sheet pan. Cut the apples in half and then using a mandolin or sharp knife slice 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 puff pastry rectangle. Using a paring knife cut holes vertically in the middle of the puff pastry rectangles. Brush with Egg Wash. Pipe Pastry Cream vertically down the center of the rectangle. Place the apple slices on top of each rectangle, shingled in a line going down the piped Pastry Cream from end to end. Use approximately 16 slices of apple for each rectangle. Sprinkle Vanilla Bean Sugar over each tart. To 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 Glaze the apples with nappage. BAchoUR ThE BAkER 17 VAnIllA NAPoleon Yields 12 Napoleons 1 recipe Baked Puff Pastry Dough (see recipe page 10) 1 recipe Vanilla Bean Pastry Cream (see recipe page 98) Glaze 2 cups/10 ounces confectioner’s sugar 3 ounces/90 grams whole milk 2 ounces/60 grams unsalted butter, melted 2 teaspoons/15 grams light corn syrup In a medium bowl mix all ingredients until smooth. Transfer to a pastry bag. Assembly Baked Puff Pastry sheet Vanilla Bean Pastry Cream Cut the full sheet pan of puff pastry into three equal rectangles. Start by distributing half of the pastry cream over one layer of baked Puff Pastry. Top with another layer of dough, pressing gently to adhere it to the pastry cream below. Spread the remaining pastry cream over the second layer of pastry. Top with the third layer of pastry and again press down gently. To Decorate and Cut the Napoleon Glaze 3 ounces/90 grams bittersweet chocolate, melted Pour the glaze over the top layer of pastry and spread it evenly over the entire surface. Don’t worry if some of the icing drips over the edges. Working quickly before the icing sets, drizzle the melted chocolate across the icing in evenly-spaced, straight parallel lines. With the tip of a thin, sharp knife, make evenly spaced perpendicular “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 surface of the pastry. 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 mille-feuille to a tray and refrigerate. Allow an hour to chill before cutting into 12 individual portions for serving. Chef ’s Note: When cutting baked Puff Pastry use a thin, long non-serrated knife as to not tear the pastry. BAchoUR ThE BAkER 19 ChocolAte NAPoleon Yields 12 Napoleons 1 recipe Baked Puff Pastry Dough (see recipe page 10) Chocolate Pastry Cream 15 ounces/450 grams whole milk 2.2 ounces/67 grams egg yolks 2 ounces/60 grams granulated sugar .75 ounce/22 grams cornstarch 5 ounces/150 grams 70% chocolate, chopped 2 ounces/60 grams unsalted butter In a medium pot bring the milk to a boil. In a separate small bowl whip the yolks with the sugar and cornstarch until pale yellow. Combine egg mixture into the milk and cook at the boil for about 2 minutes. Mix in the chocolate and stir in the butter with a whisk until well incorporated. Cover the surface with plastic wrap and set aside in the refrigerator to cool. Assembly Baked Puff Pastry sheet Chocolate Pastry Cream Cut the full sheet pan of puff pastry into three equal rectangles. Start by distributing half of the pastry cream over one layer of baked Puff Pastry. Top with another layer of dough, pressing gently to adhere it to the pastry cream below. Spread the remaining pastry cream over the second layer of pastry. Top with the third layer of pastry and again press down gently. 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 mille-feuille to a tray and refrigerate. Allow an hour to chill before cutting into individual portions for serving. To Decorate the Napoleon Confectioner’s sugar, as needed Using a long non-serrated knife cut into 12 individual portions. Sprinkle each napoleon with confectioner’s sugar. BAchoUR ThE BAkER 21 DIPlomAt NAPoleon Yields 12 Napoleons 1 recipe Baked Puff Pastry Dough (see recipe page 10) 1 recipe Vanilla Bean Pastry Cream (see recipe page 98) Chantilly Cream 2 cups/480 grams heavy cream 35% 2 ounces/60 grams confectioner’s sugar In a 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 stiff and stands in firm peaks on the beater when it is lifted from the bowl. Cover and refrigerate until ready to use. Assembly Baked Puff Pastry sheet Chantilly Cream Cut the full sheet pan of puff pastry into three equal rectangles. Start by distributing half of the cream over one layer of baked Puff Pastry. Top with another layer of dough, pressing gently to adhere it to the cream below. Spread the remaining cream over the second layer of pastry. Top with the third layer of pastry and again press down gently. 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 mille-feuille to a tray and refrigerate. Allow an hour to chill before cutting into individual portions for serving. To Decorate the Napoleon 12 Strawberries, stem removed, cut into slices Using a long non-serrated knife cut into 12 individual portions. Place the strawberry slices on top of each Napoleon. BAchoUR ThE BAkER 23 RAIsIn Scones Yields 24 Scones Raisin Scone 16 ounces/480 grams all-purpose flour 1 ounce/30 grams granulated sugar 1 tablespoon/10 grams baking powder ½ teaspoon/2 grams baking soda 1 teaspoon/3 grams Kosher salt 8 ounces/240 grams unsalted butter, very cold 8 ounces/240 grams dark raisins 12 ounces/360 grams buttermilk, very cold Egg Wash, as needed (see recipe page 30) In a medium mixing bowl, sift together the 16 ounces/480 grams flour, sugar, baking powder, baking soda, and salt. Toss butter into dry ingredients; chill mixture 30 minutes. Preheat the oven to 350°F/175°C. Transfer chilled dry ingredients and butter to the bowl of a stand mixer fitted with the paddle attachment, and mix on medium-low speed until the butter breaks down into small pieces. Add raisins. Mixing on low speed, add remaining buttermilk in ¼ cup increments until just incorporated. Take care not to over mix the dough. Line a sheet pan with parchment paper. Turn dough out onto a lightly floured surface and roll to a 1¼ inch thick even log. Cut into 2-inch rounds. Transfer scones, cut side up with a space between each slice, to the parchment-lined baking tray. Brush tops with egg wash. Bake 20-25 minutes, until golden brown and firm to the touch. BAchoUR ThE BAkER 25 CROISSANTS BUTTER CROISSANT Yields 18 Croissants Butter Croissant Dough 13 ounces/375 grams bread flour 13 ounces/375 grams all-purpose flour 4 ounces/112 grams granulated sugar Pinch of salt 14 ounces/400 grams whole milk ¾ ounce/50 grams cold unsalted butter 1 ¼ ounces/35 grams fresh yeast Non-stick spray, as needed In a mixer fitted with the hook attachment combine bread flour, all-purpose flour, sugar, salt, milk and butter and mix on low speed. After 3 minutes add yeast and mix for 20 minutes. 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 elasticity. Prepare a large bowl with nonstick spray. Put the dough in and leave it to rest for 30 minutes at room temperature. Cover and refrigerate overnight. Butter Block 16 ounces (1 pound)/450 grams unsalted butter, cold Place a piece of parchment paper on the table. Center the butter on the paper. Top with another parchment paper and pound the top of the butter from the left to right with a rolling pin to begin to flatten it. Continue to flatten the butter until you have a rectangular shape. Wrap and refrigerate. To Laminate Butter Block Butter Block Laminate the Butter Block to 5mm and refrigerate. To Laminate Croissant Dough Croissant Dough Laminated Butter Block The next day, laminate the croissant dough to 5mm. Lay the laminated butter rectangle onto the upper half of the dough and make a simple fold. Give it a little more width through the rolling machine and then turn the dough sideways and laminate again to 5mm. Fold the upper half of the dough towards the middle. Fold the lower half two times towards the middle. Then fold again on top of the upper half. Flatten the dough a bit, wrap and put in freezer for about one hour. BAchoUR ThE BAkER 29 To Shape and Roll Croissants After an hour remove and lengthen the dough in a rolling machine until 4mm thick and 35cm wide. Take the dough to a work surface and fold it horizontally to mark in half. Cut lengthwise, then layer both on top of each other. With a bicycle (stainless steel rolling croissant cutter) mark the width of the croissants and cut into triangular shapes. Put the triangles on a sheet pan, wrap and refrigerate for 15 minutes. Each croissant must be rolled to an 8 x 35cm triangle, 4mm thick. Each weighs 2.5 ounces/70 grams. Freeze until needed. Egg Wash 7 ounces/200 grams egg yolks 5 ounces/140 grams heavy cream 10 ounces/280 grams whole milk 10 ounces/280 grams whole eggs Pinch of Salt In a medium bowl mix everything together. To Proof and Bake Croissants Nonstick spray, as needed Egg Wash, as needed (recipe above) Heat a proofing box to 82°F/28°C. Spray two sheet pans with nonstick spray and line with parchment paper. Roll the croissants. Transfer to the parchment lined sheet pans, spacing the rolls about 2.5 inches apart. Brush or spray each with Egg Wash. Place in the proofer and let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Remove croissants from proofer and brush again with Egg Wash. Place in oven and bake for about 20 minutes. BAchoUR ThE BAkER 31 ALMOND CROISSANT Yields 12 Croissants 12 Baked Butter Croissants (see recipe page 28) Almond Cream 1 cup + 2 tablespoons/125 grams almond flour 3 teaspoons/12 grams all-purpose flour 4.25 ounces/125 grams unsalted butter, room temperature ½ cup +1 tablespoon/125 grams granulated sugar ½ cup/125 grams whole eggs In a small bowl sift almond flour and all-purpose flour and mix. In stand mixer fitted with the paddle attachment place butter and sugar and mix at medium speed until the mixture is well combined and smooth. Add almond flour mixture and continue to beat until well combined. Add eggs one at a time, beating well after each addition and continue mixing until smooth. Place in a nonreactive container and cover with plastic wrap pressed against the top of the cream to prevent a skin from forming on the surface. Reserve in refrigerator. Syrup 2 ½ cups/570 grams granulated sugar 2 cups/500ml water 1/3 cup/70ml dark rum In a medium saucepan on low heat cook all ingredients, stirring occasionally until sugar dissolves. Remove from heat and reserve. Assembly 12 baked Butter Croissants Nonstick spray, as needed Almond Cream Syrup 2 cups/180 grams sliced blanched almonds Confectioner’s sugar, as needed Preheat the oven to 350°F/175°C. Line a sheet pan with a nonstick Silpat (non- stick silicone baking mat, Silpat brand preferred) Transfer the almond cream to a pastry bag. Slice the croissants in half horizontally with a serrated knife. Brush both halves with Syrup. Set croissants on the lined sheet pan. Pipe almond cream onto bottom halves of each croissant. Set the top halves on top to close the croissants. Pipe additional cream on top and sprinkle with sliced almonds. Bake croissants about 18-20 minutes until the nuts are golden brown. Remove from oven and let cool. Sprinkle with confectioner’s sugar. BAchoUR ThE BAkER 33 BAKLAVA CROISSANT Yields 18 Croissants 1 recipe Butter Croissant Dough (see recipe page 28) Follow recipe through to the triangle stage ready to roll. Baklava Honey 11 ounces/300 grams granulated sugar 7 ounces/200 grams honey 7 ounces/200 grams water 5 pieces cloves 4 anise seeds 4 cardamom pods 2 cinnamon sticks In a small pot add all ingredients and bring to a boil. Let cool. Reserve covered in refrigerator until ready to use. Baklava Marzipan Filling 10 ounces/280 grams almond flour 4 ounces/112 grams pistachio paste* 2 ounces/60 grams almond paste 7 ounces/200 grams Baklava Honey (recipe above) 1 ounce/20 grams rose water* 1 ounce/20 grams orange blossom water* 1.8 ounces/50 grams pecans, chopped 1.8 ounces/50 grams hazelnuts, chopped 1.8 ounces/50 grams pistachios, chopped In a stand mixer fitted with the paddle attachment mix the almond flour, almond paste and pistachio paste until incorporated. Add the baklava honey, rose water and orange blossom water until it forms a paste. Add the nuts and mix thoroughly. Weigh the paste into 1 ounce/28 gram balls and roll into the shape and size of a finger. Store in the refrigerator. To Bake Croissants Egg Wash, as needed 5 ounces/140 grams pistachio nuts, chopped and toasted 5 ounces/140 grams walnuts, chopped and toasted Baklava Honey To Roll and Proof Croissants 18 Butter Croissant Dough triangles Nonstick spray, as needed Egg Wash, as needed (see recipe page 30) Baklava Marzipan Filling Preheat a convection oven to 350°F/175°C. Brush or spray croissants again with Egg Wash. Decorate with chopped pistachios and walnuts and bake for about 20 minutes. Remove from oven and immediately drizzle the Baklava Honey over them. Set croissants on a cooling rack to cool. Heat a proofing box to 82°F/28°C. Spray two sheet pans with nonstick spray and line with parchment paper. Roll out the croissant dough triangles. Place Baklava Filling in the center of the base of the triangles and roll the croissants. Transfer to the parchment lined sheet pans, spacing the rolls about 2.5 inches apart. Brush or spray each with Egg Wash. Place in the proofer and let proof about 2 hours. BAchoUR ThE BAkER * Available at specialty shops or online. 35 BAchoUR ThE BAkER 37 DULCE DE LECHE CROISSANT Yields 18 Croissants ½ Butter Croissant Recipe (see recipe page 28) Dulce de Leche Four 14-ounce/392 gram cans sweetened condensed milk, labels removed In a large pot place the cans on their side. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the cans. Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 4 hours. Check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up. Using a pair of tongs, remove the cans from the water and set on a wire rack to cool to room temperature. Chef ’s Note: Dulce de Leche is a creamy caramel sauce that’s traditionally made by simmering a pot of milk and sugar, stirring for seven hours. You could do that, or you could do what is by far the easiest way to make it: simmer a closed can of sweetened condensed milk in a pot of water for 4 hours. Dulce de Leche can be transferred to an airtight container and refrigerated for up to 3 weeks. To Shape and Bake Croissants Butter Croissant Dough Nonstick spray, as needed Flour, as needed Egg Wash, as needed (see recipe page 30) Spray one sheet pan with nonstick spray and line with parchment paper. Lightly flour the work surface. Roll the dough out to rectangular shape 5mm thick. Using a bicycle cutter, measure 4.5cm with a ruler and cut vertically to make strips of dough. Once cut, grab one strip and start rolling it, applying pressure, making sure to leave it flat on the end of the roll. Grease aluminum cups with nonstick spray and place each roll inside. Transfer to the parchment lined sheet pan, spacing the rolls about 1.5 inches apart. Heat a proofing box to 82°F/28°C. Brush or spray with Egg Wash. Let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Bake for 18-20 minutes until they are brown. Once out of the oven remove from cups and place on a cooling rack. Once they have cooled fill a piping bag fitted with a round tip with Dulce de Leche and fill each croissant roll from the bottom. BAchoUR ThE BAkER 39 GIANDUJA CROISSANT Yields 18 Croissants 1 recipe Butter Croissant Dough (see recipe page 28) Follow recipe through to the triangle stage ready to roll. Gianduja Ganache 4 ounces/112 grams hazelnut paste 100%* 2 ounces /56 grams grapeseed oil* 1 ounce/28 grams beeswax concept (Sosa brand preferred)* 18 ounces/500 grams milk chocolate 40% 7 ounces/200 grams chocolate 64% In a medium sauce pan melt hazelnut paste with oil and beeswax until it reaches 140°F/60°C. In a double boiler melt chocolate and mix together with hazelnut paste, grapeseed oil and beeswax mixture. Incorporate well. Place mixture in a 1cm thick frame and cool in refrigerator. When cool cut the ganache into 1 ounce/28 gram, 6 x 2cm bars to place inside the croissants when you roll them. Sugared Hazelnuts 10 ounces/280 grams blanched hazelnuts, halved 8 ounces/224 grams granulated sugar 1 ounce/28 grams egg whites In a small mixing bowl mix everything and reserve to put on top of the proofed croissants before baking. To Shape and Proof Croissants 18 Butter Croissant triangles Nonstick spray, as needed Gianduja Ganache Egg Wash, as needed (see recipe page 30) Heat a proofing box to 82°F/28°C. Spray two sheet pans with nonstick spray and line with parchment paper. Roll out croissant dough triangles (see directions Butter Croissant recipe page 2). Place Gianduja Ganache bars in the center of the base of the triangles and roll the croissants. Transfer to parchment lined sheet pans, spacing the rolls about 2.5 inches apart. Brush each with egg wash. Place in proofer and let proof about 2 hours. To Bake Croissants Egg Wash, as needed Sugared Hazelnuts Preheat a convection oven to 350°F/175°C. Brush croissants again with Egg Wash. Decorate with Sugared Hazelnuts and bake for about 20 minutes. Remove from oven and set croissants on a cooling rack to cool. *Available at specialty shops, or online. BAchoUR ThE BAkER 41 MASCARPONE AND STRAWBERRY CROISSANT Yields 24 Croissants Croissant Dough 13 ounces/375 grams bread flour 13 ounces/375 grams all-purpose flour 4 ounces/112 grams granulated sugar 14 ounces/400 grams whole milk ¾ ounce/50 grams unsalted butter, cold 1.25 ounces/35 grams fresh yeast Pinch of salt Nonstick spray, as needed In a stand mixer fitted with the hook attachment combine bread flour, all-purpose flour, sugar, salt, milk and butter and mix on low speed. After 3 minutes add the yeast and mix for 20 minutes. 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 elasticity. Prepare a large bowl with nonstick spray. Put the dough in and leave it to rest for 30 minutes at room temperature. Cover and refrigerate overnight. Butter Block 16 ounces (1 pound)/450 grams cold unsalted butter Place a piece of parchment paper on the table. Center the butter on the paper. Top with another parchment paper and pound the top of the butter from the left to right with a rolling pin to begin to flatten it. Continue to flatten the butter until you have a rectangular shape. Wrap and refrigerate. To Laminate Butter Block Butter Block Laminate the Butter Block to 5mm and refrigerate. To Laminate Doughs and Roll Croissants Croissant Dough Red food coloring, as needed Laminated Butter Block The next day, first separate 4 ounces/112 grams of croissant dough and add few drops of red food coloring and mix until smooth. Keep in the refrigerator until ready to use. Sheet and fold the rest of the dough as usual. Laminate croissant dough to 5mm. Lay the laminated butter rectangle onto the upper half of the dough and make a simple fold. Give it a little more width with the machine and then turn the dough sideways and laminate to 5mm again. Fold the upper half of the dough towards the middle. Fold the lower half two times towards the middle and then fold again on top of the upper half. BAchoUR ThE BAkER 43 Flatten the dough a bit, wrap and put in freezer for about one hour. After the double fold, roll out the red dough to fit over the layered slab and sheet as usual: giving width, turning the dough sideways and then sheet till 4mm. Fold it horizontally to mark the half and cut. Lay one on top of the other and cut triangles. Put the triangles on a sheet pan, wrap and refrigerate for 15 minutes. Roll each and freeze until needed. The size of each croissant must be an 8 x 35cm triangle, 4mm thick, and weigh 2.5 ounces/70 grams. Assembly Mascarpone Whipped Ganache Strawberry Gel Once the croissants have cooled, take a knife and make a little hole in the bottom of each. With the pastry bags, pipe in the Mascarpone Whipped Ganache and Strawberry Gel. Within a second with each mixture the croissant will be filled enough. *Available at specialty shops, or online. Mascarpone Whipped Ganache 2 cups/500 grams heavy cream, cold 2 ounces/56 grams white chocolate, melted ¾ cup/168 grams mascarpone cheese In a medium pot bring 1 cup/250 grams heavy cream to a boil. Create a proper emulsion with the melted white chocolate. When the ganache is finished, add the remaining 1 cup/250 grams of cold cream and mascarpone. Mix with a hand blender. Put mixture into the refrigerator for 6 hours to allow it to crystallize. After 6 hours whip the ganache to medium peak. Transfer to a pastry bag with a round pastry tip for Assembly. Strawberry Gel 2 cups/500 grams strawberry puree* 1 ½ tablespoons/5 grams agar agar* ½ cup/112 grams granulated sugar In a small pot bring puree, agar agar and sugar to a boil. Refrigerate until cooled before processing in a blender until creamy. Transfer to a pastry bag with a round pastry tip for Assembly. To Proof and Bake Croissants Nonstick spray, as needed Egg Wash, as needed (see recipe page 30) Heat a proofing box to 82°F/28°C. Spray two sheet pans with nonstick spray and line with parchment paper. Place croissants on the parchment lined sheet pans. Let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Brush croissants with Egg Wash and bake for about 20 minutes. Remove from oven and set croissants on a cooling rack to cool. BAchoUR ThE BAkER 45 PASSION FRUIT CROISSANT Yields 24 Croissants Croissant Dough 13 ounces/375 grams bread flour 13 ounces/375 grams all-purpose flour 4 ounces, 112 grams granulated sugar Pinch of salt 14 ounces/400 grams whole milk ¾ ounce/50 grams unsalted butter, cold 1.25 ounces/35 grams fresh yeast Nonstick spray, as needed After the double fold, roll out the orange dough to fit over the layered slab and sheet as usual: giving width, turning the dough sideways and then sheet till 4mm. Fold it horizontally to mark the half and cut. Lay one on top of the other and cut triangles. Put the triangles on a sheet pan, wrap and refrigerate for 15 minutes. Roll each and freeze until needed. Each croissant must be rolled to an 8 x 35cm triangle, 4mm thick and weigh 2.5 ounces/70 grams. In a stand mixer fitted with the hook attachment combine bread flour, all-purpose flour, sugar, salt, milk and butter and mix on low speed. After 3 minutes add the yeast and mix for 20 minutes. 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 elasticity. Prepare a large bowl with nonstick spray. Put the dough in and leave it to rest for 30 minutes at room temperature. Cover and refrigerate overnight. Passion Fruit Cremeux ¾ cup+ 1 tablespoon/196 grams egg yolks 2 each/125 grams large eggs 1 cup + 1 tablespoon/210 grams granulated sugar 1 cup + 2 tablespoons/294 grams passion fruit puree* 2 ½ each/6.25 grams silver gelatin sheets* 1 cup + 1 tablespoon/252 grams unsalted butter, softened Butter Block 16 ounces (1 pound)/450 grams cold unsalted butter Place a piece of parchment paper on the table. Center the butter on the paper. Top with another parchment paper and pound the top of the butter from the left to right with a rolling pin to begin to flatten it. Continue to flatten the butter until you have a rectangular shape. Wrap and refrigerate. Soak gelatin in ice water until softened; squeeze out excess water and set aside. Over a double boiler cook yolks, eggs, sugar and puree to 185ºF/85ºC, whisking constantly until thickened. Remove from heat, stir in gelatin. Cool down to 104ºF/40ºC and mix with butter to dissolve. Cover with plastic wrap and refrigerate until cool. To Laminate Butter Block Butter Block Laminate the Butter Block to 5mm and refrigerate. To Proof and Bake Croissants Nonstick spray, as needed Egg Wash (see recipe page 30) To Laminate Doughs, Shape and Roll Croissants Croissant Dough Orange food coloring, as needed Laminated Butter Block Heat a proofing box to 82°F/28°C. Spray two sheet pans with nonstick spray and line with parchment paper. Transfer croissants to the parchment lined sheet pans. Let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Brush on Egg Wash. Bake for about 20 minutes. The next day, first separate 4 ounces/112 grams of dough and add few drops of orange food coloring and mix until smooth. Keep in the refrigerator until ready to use. Sheet and fold the rest of the dough as usual. Laminate croissant dough to 5mm. Lay the laminated butter rectangle onto the upper half of the dough and make a simple fold. Give it a little more width with the machine and then turn the dough sideways and laminate to 5mm again. Fold the upper half of the dough towards the middle. Fold the lower half two times towards the middle and then fold again on top of the upper half. Flatten the dough a bit, wrap and put in freezer for about one hour. Assembly Passion Fruit Cremeux Once the croissants have cooled, take a knife and cut a little hole in the bottom. Transfer the Passion Fruit Cremeux to a pastry bag fitted with a round tip. Pipe in the cremeux, and within a second the croissant is filled enough. *Available at specialty shops or online. BAchoUR ThE BAkER 47 BAchoUR ThE BAkER 49 PECAN CROISSANT Yields 18 Croissants 1 recipe Butter Croissant Dough (see recipe page 28) Follow recipe through to the triangle stage ready to roll. Pecan Filling (marzipan) 18 ounces/500 grams confectioner’s sugar 14 ounces/400 grams almond flour 9 ounces/250 grams pecans, toasted, chopped 4 ounces/112 grams pecan flour 7 ounces/200 grams pasteurized egg whites* In a stand mixer fitted with the paddle attachment mix together all ingredients until making a paste. Weigh into 1 ounce/28 grams and roll to the size of a finger. Store in refrigerator. Glaze 18 ounces/500 grams confectioner’s sugar 7 ounces/200 grams water In a medium bowl mix everything until creating a smooth frosting. To Roll and Proof Croissants Nonstick spray, as needed 18 Butter Croissant triangles Pecan Filling (marzipan) Egg Wash, as needed (see recipe page 30) Heat a proofing box to 82°F/28°C. Spray two sheet pans with nonstick spray and line with parchment paper. Roll out croissant dough triangles. Place the Pecan Filling across the middle and roll the croissants. Transfer to the parchment lined sheet pans, spacing the rolls about 2.5 inches apart. Brush with Egg Wash. Let proof about 2 hours. To Bake Croissants Egg Wash 4.5 ounces/126 grams pecans, chopped Glaze Preheat a convection oven to 350°F/175°C. Brush again with Egg Wash and decorate with chopped pecans. 1 teaspoon/7 grams per croissant. Bake for about 20 minutes. Remove croissants from oven and glaze each croissant. Set immediately on a cooling rack. *Available at specialty shops or online. BAchoUR ThE BAkER 51 BAchoUR ThE BAkER 53 CHOCOLATE BATON CROISSANT Yields 24 Croissants Croissant Dough 13 ounces/375 grams bread flour 13 ounces/375 grams all-purpose flour 4 ounces/112 grams granulated sugar Pinch of salt 14 ounces/400 grams whole milk ¾ ounce/50 grams unsalted butter, cold 1.25 ounces/35 grams fresh yeast Nonstick spray, as needed In a mixer fitted with the hook attachment combine bread flour, all-purpose flour, sugar, salt, milk and butter and mix at low speed. After 3 minutes add the yeast and mix for 20 minutes. 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 elasticity. Prepare a large bowl with nonstick spray. Put the dough in and leave it to rest for 30 minutes at room temperature. Cover and refrigerate overnight. Butter Block 16 ounces (1 pound)/450 grams cold unsalted butter Fold it horizontally to mark the half and cut. Lay one dough sheet on top of the other and cut into triangles. Put the triangles on a sheet pan, wrap and refrigerate for 15 minutes. Place a piece of parchment paper on the table. Center the butter on the paper. Top with another parchment paper and pound the top of the butter from the left to right with a rolling pin to begin to flatten it. Continue to flatten the butter until you have a rectangular shape. Wrap and refrigerate. To Roll and Bake Croissants Nonstick spray, as needed 48 milk chocolate batons Egg Wash, as needed (see recipe page 30) Heat a proofing box to 82°F/28°C. Spray two sheet pans with nonstick spray and line with parchment paper. After the cut triangles have chilled, stretch the dough to give it width and length. The size of each croissant must be an 8 x 35cm triangle, 4mm thick, and weigh 2.5 ounces/70 grams. Add two milk chocolate batons and roll, pressing on each side while rolling. Place on parchment lined baking sheets. Let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Remove croissants from the proofer and brush or spray with Egg Wash. Place in oven and bake for about 20 minutes. Set immediately on a cooling rack. To Laminate Butter Block Butter Block Laminate the Butter Block to 5mm and refrigerate. To Laminate Dough and Cut Triangles Brown food coloring, as needed Laminated Butter Block The next day, first separate 4 ounces/112 grams of dough and add few drops of brown food coloring and mix until smooth. Keep in the refrigerator until ready to use. Sheet and fold the rest of the dough as usual. Laminate remaining plain Croissant Dough to 5mm. Lay the laminated butter rectangle onto the upper half of the dough and make a simple fold. Give it a little more width with the machine and then turn the dough sideways and laminate to 5mm again. Fold the upper half of the dough towards the middle. Fold the lower half two times towards the middle and then fold again on top of the upper half. Flatten the dough a bit, wrap and put in freezer for about one hour. After the double fold, roll out the brown dough to fit over the layered slab and sheet as usual: giving width, turning the dough sideways and then sheet again until 4mm thick. BAchoUR ThE BAkER Assembly Nappage, as needed Glaze the croissants with nappage. 55 BAchoUR ThE BAkER 57 CARROT CROISSANT Yields 18 croissants Carrot Glaze 18 ounces/500 grams confectioner’s sugar 7 ounces/200 grams carrot juice In a medium bowl mix everything until it creates a smooth frosting. Carrot Cremeux 12 ounces/360 grams heavy cream 1 ¼ cups/168 grams carrots, chopped 3 ounces/90 grams granulated sugar 1 ½ teaspoons/4 grams ground cinnamon ¾ teaspoon/2 grams ginger powder 2 each/5 grams silver gelatin sheets* Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium pot cook the cream, carrots, sugar and spices until carrots are soft. Stir in gelatin to dissolve and puree in a blender until smooth. Let cool and transfer to a pastry bag fitted with a round pastry tip for Assembly. Carrot Croissant 13 ounces/375 grams bread flour 13 ounces/375 grams all-purpose flour ½ cup +1 tablespoon/115 grams granulated sugar Pinch of salt 10 ounces/300 grams whole milk 3 ounces/90 grams carrot juice ½ cup/90 grams carrots, shredded ¾ ounce/50 grams butter, cold 1.25 ounces/35 grams fresh yeast Nonstick spray, as needed In a stand mixer fitted with the hook attachment combine bread flour, all-purpose flour, sugar, salt, milk, carrot juice, shredded carrots, and butter and mix on low speed. After 3 minutes add the yeast and mix for 20 minutes. 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 elasticity. Prepare a large bowl with nonstick spray. Put the dough in and leave it to rest for 30 minutes at room temperature. Cover and refrigerate overnight. Butter Block 16 ounces (1 pound)/450 grams unsalted butter, cold Place a piece of parchment paper on the table. Center the butter on the paper. Top with another parchment paper and pound the top of the butter from the left to right with a rolling pin to begin to flatten it. Continue to flatten the butter until you have a rectangular shape. Wrap and refrigerate. BAchoUR ThE BAkER 59 To Laminate Butter Block Butter Block Laminate the Butter Block to 5mm and refrigerate. To Laminate Croissant Dough The next day, laminate croissant dough to 5mm. Lay the laminated butter rectangle onto the upper half of the dough and make a simple fold. Give it a little more width with the machine and then turn the dough sideways and laminate to 5mm again. Fold the upper half of the dough towards the middle. Fold the lower half two times towards the middle and then fold again on top of the upper half. Flatten the dough a bit, wrap and put in freezer for about one hour. To Shape and Roll Croissants After an hour remove and lengthen the dough in a rolling machine until 4mm thick and 35cm wide. Take the dough to a work surface and fold it horizontally to mark in half. Cut lengthwise, then layer both on top of each other. With a bicycle mark the width of the croissants and cut into triangular shapes. Each croissant must be rolled to an 8 x 35cm triangle 4mm thick. Put the triangles on a sheet pan, wrap and refrigerate for 15 minutes. Freeze until needed. To Proof and Bake Croissants Nonstick spray, as needed Egg Wash, as needed (see recipe page 30) Carrot Glaze Heat a proofing box to 82°F/28°C. Spray two sheet pans with nonstick spray and line with parchment paper. Roll the croissants. Transfer to the parchment lined sheet pans, spacing the rolls about 2.5 inches apart. Place in the proofer and let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Brush with Egg Wash. Place in oven and bake for about 20 minutes. Remove croissants from oven and glaze each croissant. Assembly Carrot Cremeux Once the croissants have cooled, take a knife and slice a little hole in the bottom of each. With a pastry bag, pipe in the Carrot Cremeux. *Available at specialty shops or onilne. BAchoUR ThE BAkER 61 CHOCOLATE ALMOND PRALINE CROISSANT Yields 24 Croissants Chocolate Almond Praline Stick 6 ounces/168 grams dark chocolate 55% 6 ounces/168 grams milk chocolate 40% 10 ounces/280 grams almond praline 60%* To Laminate Doughs, Shape and Roll Croissants 4 ounces/112 grams Croissant Dough Laminated Butter Block Chocolate Détrempe (chocolate dough) Chocolate Almond Praline Stick Melt chocolates in a double boiler, add praline and mix with a hand blender Place in a frame 1cm thick and cool in the refrigerator. Cut ganache into about 1 ounce/28 gram bars to place inside the croissants when you roll them. The next day, first separate 4 ounces/112 grams of Croissant Dough to make the Chocolate Détrempe. Sheet and fold the rest of the dough as usual. Laminate Croissant Dough to 5mm. Lay the laminated butter rectangle onto the upper half of the dough and make a simple fold. Give it a little more width with the machine and then turn the dough sideways and laminate to 5mm again. Fold the upper half of the dough towards the middle. Fold the lower half two times towards the middle and then fold again on top of the upper half. Flatten the dough a bit, wrap and put in freezer for about one hour. After the double fold, roll out the Chocolate Détrempe dough to fit over the layered slab and sheet as usual: giving width, turning the dough sideways and then sheet till 4mm. Fold it horizontally to mark the half and cut. Lay one on top of the other and cut triangles. Put the triangles on a sheet pan, wrap and refrigerate for 15 minutes. After the cut triangles have chilled, stretch the dough to give it width and length. Add the Chocolate Almond Praline Stick and roll, pressing on each side while rolling. Each croissant must be rolled to an 8 x 35cm triangle, 4mm thick and weigh 2.5 ounces/70 grams. Croissant Dough 13 ounces/375 grams bread flour 13 ounces/375 grams all-purpose flour 4 ounces/112 grams granulated sugar 14 ounces/400 grams whole milk ¾ ounce/50 grams butter, cold 1.25 ounces/35 grams fresh yeast Pinch of salt Nonstick spray, as needed In a stand mixer fitted with the hook attachment combine bread flour, all-purpose flour, sugar, salt, milk and butter and mix in low speed. After 3 minutes add the yeast and mix for 20 minutes. 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 elasticity. Prepare a large bowl with nonstick spray. Put the dough in and leave it to rest for 30 minutes at room temperature. Cover and refrigerate overnight. Butter Block 16oz (1 pound)/450 grams unsalted butter, cold To Proof and Bake Croissants Nonstick spray, as needed Egg Wash, as needed (see recipe page 30) Place a piece of parchment paper on the table. Center the butter on the paper. Top with another parchment paper and pound the top of the butter from the left to right with a rolling pin to begin to flatten it. Continue to flatten the butter until you have a rectangular shape. Wrap and refrigerate. Heat a proofing box to 82°F/28°C. Prepare two sheet pans with nonstick spray and line with parchment paper. Transfer croissants to the parchment lined sheet pans. Let proof about 2 hours. To Laminate Butter Block Butter Block Preheat a convection oven to 350°F/175°C. Brush on Egg Wash. Bake for about 20 minutes. Laminate the Butter Block to 5mm and refrigerate. * Available at specialty shops or online. Chocolate Détrempe (chocolate dough) 4 ounces/112 grams croissant dough (see recipe below) 1 teaspoon/8 grams cocoa powder 2 teaspoons/12 grams water In the bowl of a stand mixer fitted with the hook attachment place all the ingredients and mix on the first speed for 5 minutes, or until well blended together. Roll in a square shape, wrap in plastic wrap and place in the refrigerator until ready to use. BAchoUR ThE BAkER 63 HAZELNUT PRALINE CROISSANT Yields 15 Croissants . 1 recipe Butter Croissant Dough (see recipe page 28) Hazelnut Praline Cremeux 22 ounces/610 grams heavy cream 4 each/10 grams silver gelatin sheets* 34 ounces/950 grams hazelnut praliné 60%* Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot heat 180 grams of cream and add the gelatin, mixing well. Place the praliné in a bowl of a stand mixer fitted with the paddle attachment. Add a little of the hot cream mixture to the praliné. It will quickly separate. Emulsify using a hand blender. Stabilize by slowly adding the rest of the cream to obtain a glossy mixture with a certain elasticity, the sign of a successful emulsion. Add 430 grams of cream and mix until smooth. Put the cremeux into a pastry bag. To Shape and Bake Square Croissants Butter Croissant Dough Nonstick spray, as needed Flour, as needed Unsalted butter, softened, as needed Egg Wash, as needed (see recipe page 30) Heat a proofing box to 82°F/28°C. Spray one sheet pan with nonstick spray and line with parchment paper. Lightly flour the work surface. Roll the croissant dough into a rectangle about 30 by 10 inches/76 by 25cm and 4mm thick. Cut the dough into 3 inch/7.5cm squares. Brush thirty, 3 inch/7.5cm square molds with softened butter then dust with flour, removing all the excess. Place them on the parchment lined baking sheet. Place each croissant square in the prepared mold. Brush each square croissant lightly with Egg Wash. Let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Brush again with Egg Wash. Bake for about 18 minutes until golden brown. Set immediately on a cooling rack. Assembly Hazelnut Praline Cremeux Confectioner’s sugar, as needed Pipe Hazelnut Praline Cremeux on top of 15 the baked croissants. Place another square croissant on top the cremeux. Dust with confectioner’s sugar. * Available at specialty shops or online. BAchoUR ThE BAkER 65 PAIN AU CHOCOLAT Yields 12 Croissants To Shape, Roll, Proof and Bake Croissants ½ recipe Chocolate Almond Praline Croissant Dough (see recipe page 62) Flour, as needed Nonstick spray, as needed Egg Wash, as needed (see recipe page 30) 24 chocolate baking sticks Lightly flour the work surface. Roll the croissant dough into a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick. Trim it to a perfect rectangle. Cut the dough into twelve uniform 3 x 5 inch/8 x 13cm pieces. Heat a proofing box to 82°F/28°C. Spray one sheet pan with nonstick spray and line with parchment paper. Brush the bottom half of the rectangles with Egg Wash. Place 2 pieces of chocolate baking sticks at one end of each piece and roll it up into a tube. Place, seam side down, on the parchment lined baking sheet. Press down on the tops of the rolls to flatten them into a rectangle shape. With a razor finely cut the top of the croissants diagonally. Brush with Egg Wash. Let proof about 2 hours Preheat a convection oven to 350°F/175°C. Brush again with Egg Wash. Bake for about 15 minutes. Set immediately on a cooling rack. BAchoUR ThE BAkER 67 CHOCOLATE CROISSANT Yields 18 Croissants Chocolate Croissant Dough 13 ounces/375 grams bread flour 13 ounces/375 grams all-purpose flour ½ cup +1 tablespoon/115 grams granulated sugar 14 ounces/400 grams whole milk 1 ounce/28 grams cocoa powder ½ ounce/15 grams cacao paste, melted* ¾ ounce/50 grams butter, cold 1.25 ounces/47 grams fresh yeast Pinch of salt Nonstick spray, as needed In a mixer fitted with the hook attachment combine bread flour, all-purpose flour, sugar, salt, milk, cocoa powder, cocoa paste and butter and mix in low speed. After 3 minutes add the yeast and mix for 20 minutes. 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 elasticity. Prepare a large bowl with nonstick spray. Put the dough in and leave it to rest for 30 minutes at room temperature. Cover and refrigerate overnight. Butter Block 16 ounces (1 pound)/450 grams unsalted butter, cold Place a piece of parchment paper on the table. Center the butter on the paper. Top with another parchment paper and pound the top of the butter from the left to right with a rolling pin to begin to flatten it. Continue to flatten the butter until you have a rectangular shape. Wrap and refrigerate. To Laminate Butter Block Butter Block Laminate the Butter Block to 5mm and refrigerate. To Laminate Croissant Dough Croissant Dough Laminated Butter Block The next day, laminate croissant dough to 5mm. Lay the laminated butter rectangle onto the upper half of the dough and make a simple fold. Give it a little more width with the machine and then turn the dough sideways and laminate to 5mm again. Fold the upper half of the dough towards the middle. Fold the lower half two times towards the middle and then fold again on top of the upper half. Flatten the dough a bit, wrap and put in freezer for about one hour. After an hour remove and lengthen the dough in a rolling machine until 4mm thick and 35cm wide. BAchoUR ThE BAkER 69 To Shape Croissants Take the dough to a work surface and fold it horizontally to mark in half. Cut lengthwise, then layer both on top of each other. With a bicycle mark the width of the croissants and cut into triangular shapes. Put the triangles on a sheet pan, wrap and refrigerate for 15 minutes. To Roll, Proof and Bake Croissants Nonstick spray, as needed Egg Wash, as needed (see recipe page 30) Heat a proofing box to 82°F/28°C. Spray two sheet pans with nonstick spray and line with parchment paper. Roll the croissants. Each croissant must be rolled to an 8 x 35cm triangle, 4mm thick and weigh 2.5 ounces/70 grams. Transfer to the parchment lined sheet pans, spacing the rolls about 2.5 inches apart. Place in the proofer and let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Remove croissants from the proofer and brush with Egg Wash. Place in oven and bake for about 20 minutes. Set immediately on a cooling rack. Assembly Dark Chocolate 64%, as needed Temper dark chocolate. Transfer to a pastry bag and coat each cooled croissant generously with the tempered chocolate. Be sure to cover the entire croissant. Leave on a cooling rack to set. *Available at specialty shops or online. BAchoUR ThE BAkER 71 KOUIGN-AMANN Yields 24 Croissants Croissant Dough 13 ounces/375 grams bread flour 13 ounces/375 grams all-purpose flour 4 ounces/112 grams granulated sugar Pinch of salt 14 ounces/400 grams whole milk ¾ ounce/50 grams unsalted butter, cold 1.25 ounces/35 grams fresh yeast Nonstick spray, as needed In a stand mixer fitted with the hook attachment combine bread flour, all-purpose flour, sugar, salt, milk and butter and mix on low speed. After 3 minutes add the yeast and mix for 20 minutes. Pick the dough (a handful) between the hands and stretch. If it does not break and create a thin elastic dough, it is perfect. It must have some elasticity. Prepare a large bowl with nonstick spray. Put the dough in and leave it to rest for 30 minutes at room temperature. Cover and refrigerate overnight. Butter Block 16 ounces (1 pound)/450 grams unsalted butter, cold Place a piece of parchment paper on the table. Center the butter on the paper. Top with another parchment paper and pound the top of the butter from the left to right with a rolling pin to begin to flatten it. Continue to flatten the butter until you have a rectangular shape. Wrap and refrigerate. To Laminate Butter Block Butter Block Laminate the Butter Block to 5mm and refrigerate. To Laminate Dough and Cut Croissants Croissant Dough Laminated Butter Block Granulated sugar, as needed The next day, laminate croissant dough to 5mm. Lay the laminated butter rectangle onto the upper half of the dough and make a simple fold. Give it a little more width with the machine and then turn the dough sideways and laminate to 5mm again. Fold the upper half of the dough towards the middle. Fold the lower half two times towards the middle and then fold again on top of the upper half. Flatten the dough a bit, wrap and put in freezer for about one hour. Once the dough is chilled, carefully open it up like a book and sprinkle granulated sugar on half of the dough. Close it again. BAchoUR ThE BAkER 73 Going back to the sheeter, give dough the desired width, turn sideways and laminate to 3.5mm. Sprinkle white granulated sugar onto the work surface and lay the dough and extend it a little more. Sprinkle more sugar on top of the dough. Using a bicycle and measuring 4 inches with a ruler, cut horizontally and vertically making sure that you use all the dough. If not just extend the dough a bit more with the rolling pin until it’s the perfect fit. You will need to cut 24 squares. To Shape and Bake Croissants Croissant Dough Squares Granulated Sugar, as needed Unsalted butter, room temperature, as needed Nonstick spray, as needed Egg Wash, as needed (see recipe page 30) Raw cane sugar, as needed Prepare 24 aluminum cups and brush the edges and bottom with butter. Coat them with granulated sugar. Sprinkle the pastry squares with granulated sugar. Now we can give shape to the Kouign-amann. Join all the edges of each square and press down into the cups. Heat a proofing box to 82°F/28°C. Spray one sheet pan with nonstick spray and line with parchment paper. Transfer croissants to the parchment lined sheet pans, spacing the cups about 1.5 inches apart. Brush with Egg Wash. Let proof about 2 hours. Once they are ready to bake, sprinkle raw cane sugar on top of each Kouign-amann. Preheat a convection oven to 350°F/170°C. Bake for 18-20 minutes until they are brown. Once out of the oven, carefully remove croissants from cups with a rag and place upside down on top of a cooling rack. Cool thoroughly. Assembly Nappage, as needed When cooled, glaze the tops of the Kouign-amann with nappage. BAchoUR ThE BAkER 75 76 BAchoUR ThE BAkER PISTACHIO RASPBERRY CROISSANT Yields 12 Croissants ½ Butter Croissant Recipe (see recipe page 28) Assembly Nappage, as needed* 3 pints fresh raspberries 5 ounces/150 grams pistachios, ground Pistachio Frangipane 112 grams unsalted butter, softened 112 grams granulated sugar 2 whole eggs 56 grams pistachio paste* 30 grams all- purpose flour 56 grams almonds, ground 40 grams pistachios, finely chopped Glaze the sides of the croissants with nappage and decorate with fresh raspberries and ground pistachios. *Available at specialty shops or online. In a stand mixer fitted with the paddle attachment cream together butter and sugar until soft and fluffy. Beat in eggs and pistachio paste. In a separate bowl mix flour, ground almonds and finely chopped pistachios together. Remove from the mixer and gently fold the dry ingredients into the mixture. Fill a piping bag with the frangipane mixture. To Shape and Proof Croissants Butter Croissant Dough Nonstick spray, as needed Flour, as needed Egg Wash, as needed (see recipe page 30) Spray one sheet pan with nonstick spray and line with parchment paper. Heat a proofing box to 82°F/28°C. Have a silicone 12 brioche mold ready to use. Lightly flour the work surface. Roll the croissant dough into a rectangle about 30 by 10 inches/76 by 25cm and 4mm thick. Cut dough into twelves uniform squares. Place the squares inside the brioche silicone molds. Brush with Egg Wash. Place on the parchment lined sheet pan. Place in proofer and let proof about 2 hours. To Bake Croissants Egg Wash, as needed (see recipe page 30) Pistachio Frangipane Preheat a convection oven to 350°F/175°C. Brush croissant squares again with Egg Wash. Pipe the Pistachio Frangipane halfway up the mold. Bake for about 18 minutes. Set immediately on a cooling rack. BAchoUR ThE BAkER 77 GUAVA AND CHEESE CROISSANT Yields 12 Croissants ½ Butter Croissant Recipe (see recipe page 28) Guava Jelly 350 grams guava puree* 50 grams water 20 grams granulated sugar 6 grams Gellan gum* In a small bowl mix together sugar and gellan. In a small pot bring the guava puree and water to a boil. Add the sugar with gellan and boil for 1 minute. Pour into a ¼ sheet pan to set. Let the jelly set at room temperature, then cut into strips ½ inch wide x 3 inches long/1¼ x 7½cm. It is very important not to refrigerate the jelly and leave it at room temperature. Chef ’s Note: I recommend making the jelly the same day as you are going to make the croissants. Cream Cheese 10 ounces/280 grams cream cheese, firm Cut the cream cheese into ½ inch wide x 3 inch long/1¼ x 7½cm rectangles and keep in the freezer until used. To Shape and Bake Half Pocket Croissants Butter Croissant Dough Nonstick spray, as needed Flour, as needed Guava Jelly Cream Cheese Egg Wash, as needed (see recipe page 30) Heat a proofing box to 82°F/28°C. Spray one sheet pan with nonstick spray and line with parchment paper. Lightly flour the work surface. Roll the croissant dough into a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick. Cut the dough into twelves uniform squares, 9cm x 9cm. Hold the dough by the two opposing corners and gently pull them outward. Place the Guava Jelly and Cream Cheese in the center. Fold the extended corners toward the center of the piece of dough and press to secure. The half pocket croissant is ready for proofing. Place on a parchment lined baking sheet. Let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Brush with Egg Wash. Bake for about 18 minutes. Set immediately on a cooling rack. BAchoUR ThE BAkER *Available at specialty shops or online. 79 MOJITO CROISSANT Yields 12 Croissants ½ recipe Butter Croissant Dough (see recipe page 28) Assembly Mojito Cremeux 36 slices lime Fresh mint, as needed Grated lime zest, as needed Vanilla Bean Pastry Cream (see recipe page 98) Mojito Cremeux 16 ounces/450 grams heavy cream 1 vanilla bean, seeds and juice scraped 6 egg yolks 3 each/7 grams silver gelatin sheets* 14 ounces/400 grams white chocolate 1 bunch fresh mint leaves, washed and dried 2 ounces/56 grams aged white rum Transfer the Mojito Cremeux to a pastry bag fitted with a round tip. Fill each croissant with the Mojito Cremeux in the center. Decorate with three slices of lime and fresh mint. Grate lime zest on top. * Available at specialty shops and online. Soak gelatin in ice water until softened, squeeze out excess water and set aside. In a medium sized pot, bring cream and scraped vanilla to a boil. In a small bowl, whisk egg yolks, and slowly add hot liquid to temper. Return mixture to pot and cook to 180°F/82°C. Stir in gelatin to dissolve. In a separate pot pour hot anglaise on the white chocolate, add mint and emulsify using a hand blender. Finally add the rum. Let cool and cover with plastic wrap pressed against the top of the cremeux to prevent a skin from forming on the surface. Let cool in the refrigerator until ready to use. To Shape Half Pocket Croissants Butter Croissant dough Flour, as needed Lightly flour the work surface. Roll the croissant dough into a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick. Cut the dough into 12 uniform squares, 9cm x 9cm. Hold the dough by the two opposing corners and gently pull them outward. Fold the extended corners toward the center of the dough and press to secure. The half pocket croissants are ready for proofing. To Proof and Bake Croissants Nonstick spray, as needed Egg Wash, as needed (see recipe page 30) ½ cup/112 grams Vanilla Bean Pastry Cream Heat a proofing box to 82°F/28°C. Spray a sheet pan with nonstick spray and line with parchment paper. Brush croissants with Egg Wash. Place on the parchment lined baking sheet. Pipe 1 tablespoon/15 grams of pastry cream on the center the dough. Let proof about 2 hours Preheat a convection oven to 350°F/175°C. Brush again with Egg Wash. Bake for about 15 minutes. Set immediately on a cooling rack. BAchoUR ThE BAkER 81 MANGO CROISSANT Yields 12 Croissants ½ recipe Butter Croissant Dough (see recipe page 28) Assembly Mango Cream 36 slices ripe mango Grated lime zest, as needed Mango Cream 14 ounces/400 grams mango puree* 5 ounces/140 grams guava puree* 1 tablespoon/14 grams lime juice 4 ½ each/11 grams silver gelatin sheets* Fill each croissant with the Mango Cream in the center. Decorate with three slices of mango. Sprinkle or grate lime zest on top. Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium sauce pot heat the mango puree and add the gelatin to dissolve. Mix with guava puree and refrigerate until set (at least 6 hours). After chilled and set blend in a blender. Transfer the Mango Cream to a pastry bag. *Available at specialty shops or online. To Shape Pinwheel Croissant Croissant Dough Flour, as needed Lightly flour the work surface. Roll the croissant dough into a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick. Trim it to be perfectly rectangular. Cut the dough into 12 uniform squares. Make 4 equal cuts, 1/8 inch apart from each corner to the center of the squares taking caution to not cut through the center of the dough. You will have made a total of 16 cuts. Fold the tip of each cut corner of the dough to the center. Press them down in the center to secure the shape. The Pinwheel is now ready for proofing. To Proof and Bake Croissants Nonstick spray, as needed Egg Wash, as needed (see recipe page 30) Heat a proofing box to 82°F/28°C. Prepare one sheet pan with nonstick spray and line with parchment paper. Brush croissants with Egg Wash. Place on the parchment lined baking sheet. Let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Brush croissants again with Egg Wash. Bake for about 15 minutes. Set immediately on a cooling rack. BAchoUR ThE BAkER 83 MASCARPONE MIXED BERRY CROISSANT Yields 12 Croissants ½ recipe Butter Croissant Dough (see recipe page 28) Mascarpone Cream 8.5 ounces/240 grams heavy cream 10 ounces/300 grams mascarpone cheese 1.5 ounces/50 grams invert sugar* ½ ounce/15 grams cornstarch In a medium sauce pot heat the cream with the mascarpone. In a small bowl mix invert sugar and the starch. Add the invert sugar mix to the hot cream and cook until boiling. Let cool and place in a pastry bag. You will inject Mascarpone Cream into the fermented dough before entering the oven. To Shape and Bake Round Shaped Croissants Butter Croissant Dough Nonstick spray, as needed Flour, as needed Mascarpone Cream Egg Wash, as needed (see recipe page 30) Spray one sheet pan with nonstick spray and line with parchment paper. Lightly flour the work surface. Roll the croissant dough into a rectangle 8mm thick. With a 3 inch/7cm round cutter cut the croissant dough into 12 circles. Heat a proofing box to 82°F/28°C. Place on the parchment lined sheet pan. Let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Inject the Mascarpone Cream into the fermented croissants. Brush croissants with Egg Wash. Bake for about 18 minutes until golden brown. Set immediately on a cooling rack. Assembly 6 ounces/180 grams fresh raspberries 6 ounces/180 grams fresh blackberries 8 ounces/240 grams fresh blueberries, rinsed and dried ½ cup/120 grams pistachios, ground Nappage, as needed* Top each croissant with fresh berries. Brush with nappage on the sides and add ground pistachios around. *Available at specialty shops or online. BAchoUR ThE BAkER 85 COCONUT CROISSANT Yields 12 Croissants Tropical Fruits 2 kiwis 2 mangoes ½ pineapple ½ recipe Butter Croissant Dough (see recipe page 28) Coconut Frangipane 4 ounces/112 gram unsalted butter, softened 4 ounces/112 grams confectioner’s sugar 3 whole eggs 1 teaspoon/5 grams coconut rum 6 ounces/168 grams almond flour 2 ounces/56 grams shredded coconut, unsweetened 1 ounce/28 grams all-purpose flour Peel and cut the fruit into small pieces. In a small bowl gently mix all together. Cover and leave in refrigerator until used. To Shape, Proof and Bake Round Shaped Croissants Butter Croissant Dough Nonstick spray, as needed Flour, as needed Egg Wash, as needed (see recipe page 30) Coconut Frangipane In a stand mixer fitted with the paddle attachment cream butter and sugar together until the mixture is fluffy. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Mix well. Pour in the coconut rum and mix for 1 minute and scrape down the sides again. Add the almond flour, shredded coconut and flour. Mix well. Put the frangipane into a pastry bag. Spray one sheet pan with nonstick spray and line with parchment paper. Lightly flour the work surface. Roll the croissant dough into a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick. With a 3 inch/7cm round cutter cut the croissant dough and put into twelve 3- inch half-sphere silicone molds. Heat a proofing box to 82°F/28°C. Place on the parchment lined sheet pan. Let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Brush with Egg Wash. Fill to ¾ of the mold with the Coconut Frangipane. Bake for about 18 minutes. Set immediately on a cooling rack. Coconut Pastry Cream 14 ounces/392 grams unsweetened coconut milk 6 ounces/168 grams granulated sugar 1 vanilla bean, seeds and juice scraped Pinch kosher salt 3 large egg yolks 3 tablespoons/30 grams corn starch, dissolved 1 ounce/28 grams unsalted butter 4 ounces/112 grams whipping cream, to soft peak In a heavy bottom pot, bring coconut milk, sugar, scraped vanilla and salt to a boil, stirring until sugar is dissolved. In a separate medium bowl combine dissolved cornstarch and yolks. Slowly pour ¼ cup/56 grams hot milk mixture while whisking into yolks, and then pour back into remaining mixture in pot. Heat over medium-high heat, whisking, until thickened and bubbling. Remove from heat, stir in butter and pour into clean bowl. Cover with plastic wrap pressed against the top of the cream to prevent a skin from forming on the surface and refrigerate just to get cold. When cold, fold in the whipping cream and fill a pastry bag. Put the pastry cream into twelve 3 inch half-sphere silicone molds and store in refrigerator until ready to use. BAchoUR ThE BAkER Assembly Coconut Pastry Cream semi- spheres Tropical Fruits Nappage, as needed* Place a semi-sphere of Coconut Pastry Cream on each baked croissant. Put Tropical Fruits around the hemisphere. Brush with nappage. *Available at specialty shops or online. 87 PAIN AUX RAISINS Yields 18 Croissants ½ Butter Croissant Dough recipe (see recipe page 28) Vanilla Bean Pastry Cream (see recipe page 98) Rum Soaked Raisins 1 cup/224 grams granulated sugar 1 cup/224 grams water 4 tablespoons/56 grams dark rum 1.5 cups/160 grams dark raisins In a medium sauce pan combine the sugar, water and rum and bring to a boil. Place the raisins in a medium container and pour the hot syrup over them. Let cool, then refrigerate. The raisins can be refrigerated for up to two weeks. To Shape and Proof Croissants Butter Croissant Dough Nonstick spray, as needed Flour, as needed ¾ cup/168 grams Vanilla Bean Pastry Cream Rum Soaked Raisins, drained Egg Wash, as needed (see recipe page 30) Heat a proofing box to 82°F/28°C. Spray two sheet pans with nonstick spray and line with parchment paper. Lightly flour the work surface. Roll the dough out to a rectangular shape 3mm thick. Spread the Vanilla Bean Pastry Cream evenly over the dough. Sprinkle the drained raisins on top. Lift the side of the dough and roll up as compactly as possible, pressing on the roll as it spreads, ending with the seam side down. Cut the roll into 1 inch wide pieces. Transfer them to the prepared sheet pans, cut side up spacing the rolls about 2.5 inches apart. Brush with egg wash. Place in the proofer and let proof about 2 hours. To Bake Croissants Preheat a convection oven to 350°F/175°C. Bake for 18–20 minutes until they are brown. Set immediately on a cooling rack. BAchoUR ThE BAkER 89 BABKA CROISSANT Yields 12 Croissants ½ recipe Butter Croissant Dough (see recipe page 28) Babka Filling 8 ounces/240 grams bread flour 8 ounces/240 grams dark brown sugar 2 ounces/60 grams cocoa powder 2 ounces/60 grams chocolate 55%, melted 8 ounces/240 grams unsalted butter, melted, cooled 8 ounces/240 grams egg whites ½ ounce/15 grams honey ½ ounce/15 grams pure vanilla extract In a stand mixer fitted with the paddle attachment mix everything on low speed until it is well mixed. Pour the filling into a container, cover and set in the refrigerator. To Shape, Proof and Bake Croissants Butter Croissant Dough Flour, as needed Babka Filling Nonstick spray, as needed Egg Wash, as needed (see recipe page 30) Lightly flour the work surface. Roll the croissant dough into a rectangle about 30 x 10 inches/76 x 25cm and 4.5mm thick. Spread the Babka Filling evenly over the dough and put it in the refrigerator for about 25 minutes. Heat a proofing box to 82°F/28°C. Spray one sheet pan with nonstick spray and line with parchment paper. Cut dough into twelve 21cm x 4cm rectangles. Make three cuts along the 4cm side. Braid with the cuts. Grease aluminum cups with nonstick spray and place each braid inside. Transfer to the parchment lined sheet pan, spacing the rolls about 1.5 inches apart. Proof about 2 hours. Preheat a convection oven to 350°F/175°C. Brush croissants with Egg Wash. Bake for about 18 minutes until golden brown. Set immediately on a cooling rack. BAchoUR ThE BAkER 91 MANGO PASSION FRUIT CROISSANT Yields 12 Croissants ½ recipe Butter Croissant Dough (see recipe page 28) To Shape, Proof and Bake Flower Shaped Croissants Butter Croissant Dough Nonstick spray, as needed Egg Wash, as needed (see recipe page 30) Flour, as needed Mango Pastry Cream Mango Pastry Cream 4 egg yolks ½ cups + 2 tablespoons/125 grams granulated sugar 2 ounces/60 grams cornstarch 16 ounces/448 grams whole milk 4 ounces/112 grams mango puree* 2 ounces/60 grams unsalted butter Heat a proofing box to 82°F/28°C. Spray one sheet pan with nonstick spray and line with parchment paper. Lightly flour the work surface. Roll the croissant dough into a rectangle about 30 x 10 inches/76 x 25cm and 4mm thick. With a 4 inch/10cm flower shaped cutter cut 12 croissant dough flowers. Brush each croissant lightly with Egg Wash. Transfer the Mango Pastry Cream to a pastry bag with a #5 plain tip. Pipe 1 ounce/30 grams of the Mango Pastry Cream onto the center of each one. Place on the parchment lined baking sheet. Let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Brush again with Egg Wash. Bake for about 18 minutes until golden brown. Set immediately on a cooling rack. In a small bowl mix the egg yolks, sugar and cornstarch together. In a medium pot bring the milk and mango puree to a boil. Temper the egg yolk mixture with the warm milk. Return the contents to the pan and bring to a boil. Once boiling, cook for 30 seconds. Add the butter and mix well. Pour into a bowl and top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool. Mango Passion Fruit Jelly ½ cup +1 tablespoon/105 grams granulated sugar 2 ½ teaspoons/12 grams pectin NH* 10 ounces/300 grams passion fruit puree* 5 ounces/150 grams apricot puree* 5 ounces/150 grams fresh mango, diced 2.5 ounces/75 grams glucose* ¾ ounce/20 grams lemon juice Assembly Nappage, warm, as needed* Mango Passion Fruit Jelly Brush the pastries with warm nappage while it is hot. Let cool and place the Mango Passion Fruit Jelly in the center of each croissant. In a small bowl mix sugar and pectin together. In a medium pot heat purées, diced mango, glucose and lemon juice to about 104ºF/40ºC and stir in sugar and pectin mix. Bring to a boil. Pour hot mixture into 12 inch/30cm frames previously lined with plastic wrap. Cool and store in the refrigerator. When cool cut into 1 ½ inch/4cm diameter rounds and reserve in the refrigerator until used. BAchoUR ThE BAkER *Available at specialty shops or online. 93 PEAR AND ALMOND CROISSANT Yields 12 Croissants ½ recipe Butter Croissant Dough (see recipe page 28) Almond Cream (see recipe page 32) Poached Pears 6 baby pears, peeled, halved, cored 6 ounces/168 grams apple juice 8 ounces/224 grams white wine 4 ounces/112 grams water 4 ounces/112 grams granulated sugar 1 vanilla bean, seeds and juice scraped 2 star anise 1 cinnamon stick In a medium pot combine all ingredients. Bring to a boil, and then reduce to a simmer. Simmer until the pears are cooked but firm. Let cool. To Shape, Proof and Bake Croissants Butter Croissant Dough Flour, as needed Nonstick spray, as needed Almond Cream Poached Pears Egg Wash, as needed (see recipe page 30) Lightly flour the work surface. Roll the dough out to a rectangular shape about 30 x 10 inches/76 x 25cm and 4mm thick. Heat a proofing box to 82°F/28°C. Spray one sheet pan with nonstick spray and line with parchment paper. Using a pear-shaped cutter, cut 12 pear shaped croissants and set on the parchment lined sheet pan. Transfer the Almond Cream into a pastry bag. Pipe about 1 tablespoon/15 grams filling on each shape. Lay the halfpoached pear over the filling, round side up. Brush with Egg Wash. Let proof about 2 hours. Preheat a convection oven to 350°F/175°C. Bake for 18-20 minutes until they are golden brown. Assembly Nappage, as needed* Once out of the oven remove croissants from the sheet pan and place on a cooling rack. Brush the pear shaped croissant with nappage. *Available at specialty shops or online. BAchoUR ThE BAkER 95 BRIOCHE VAnIllA BRIoche Yields 24 Brioche Rolls Vanilla Bean Pastry Cream 16 ounces/480 grams whole milk 2 vanilla beans, seeds and juice scraped 4 ounces/120 grams egg yolks 4 ounces/120 grams granulated sugar 1/3 cup/57 grams cornstarch 2 ounces/56 grams unsalted butter Assembly Brioche Dough, cold Unsalted butter, as needed Vanilla Bean Pastry Cream Egg Wash, as needed (see recipe page 30 ) 96 pieces apple, cut into cubes Granulated sugar, as needed In a medium pot bring the milk and scraped vanilla to the boil. In a separate bowl whip the yolks with the sugar and cornstarch until pale. Combine the two mixtures together in the pot and cook at a boil for about 2 minutes. Stir in the butter with a whisk. Cover the surface with plastic wrap and set aside in the refrigerator. Heat a proofing box to 82°F/28°C. Butter 24 muffin cups or aluminum cups. Scale cold dough into 2.5 ounce/70 gram portions. Roll each piece into a smooth ball. Put in cups. Place on sheet pan and proof for about two hours. Preheat oven to 375°F/180°C. Inject Vanilla Bean Pastry Cream into each brioche. Brush the fermented brioche with Egg Wash. Place four pieces of apple on top, sprinkle with sugar and bake at 375ºF/180ºC for 8 minutes. Brioche 26 ounces/780 grams bread flour 2.3 ounces/70 grams granulated sugar 1 ounce/15 grams salt 10 ounces/300 grams eggs 5 ounces/150 grams egg yolks 2 ounces/56 grams invert sugar* 1 ounce/30 grams whole milk 1.3 ounces/40 grams fresh yeast 11.6 ounces/350 grams unsalted butter *Available at specialty shops or online. In a stand mixer fitted with the hook attachment combine bread flour, sugar, salt, whole eggs, egg yolks, invert sugar and milk and mix on low speed. After 5 minutes add the yeast and butter. On medium speed mix for 30 minutes. Transfer dough to a large bowl. Cover bowl with plastic wrap, then a kitchen towel. Let rise in warm draft-free area until almost doubled in volume, 1 hour to 1 hour 15 minutes. Punch dough down. Cover dough again with plastic wrap and a kitchen towel and refrigerate dough overnight. BAchoUR ThE BAkER 99 BAchoUR ThE BAkER 101 Almond BRIoche Yields 24 Brioche Rolls 1 Recipe Brioche Dough (see recipe page 98) Almond Pastry Cream 18 ounces/540 grams whole milk 3 ounces/90 grams almond paste* 2 vanilla beans, seeds and juice scraped 4 ounces/120 grams egg yolks 4 ounces/120 grams granulated sugar 1/3 cup/57 grams cornstarch 2 ounces/56 grams unsalted butter 1 ounce/30 grams almond liqueur In a medium pot bring the milk, almond paste and scraped vanilla to a boil. In a separate bowl whip the yolks with the sugar and cornstarch until pale. Combine the two mixtures together in the pot and cook at the boil for about 2 minutes. Stir in the butter and almond liqueur with a whisk. Cover the surface with plastic wrap and set aside in the refrigerator. Assembly Brioche Dough, cold Unsalted butter, as needed Almond Pastry Cream 6 ounces/180 grams almonds, chopped Heat a proofing box to 82°F/28°C. Butter 24 muffin cups or aluminum cups. Scale cold dough into 2.5 ounce/70 gram portions. Roll each piece into smooth ball. Put in cups. Place on sheet pan and proof for about two hours. Preheat the oven to 375°F/180°C. Transfer the Almond Pastry Cream to a pastry bag fitted with a round tip. Inject the pastry cream into the proofed brioches. Sprinkle with chopped almonds and bake for 8 minutes. *Available at specialty shops or online. BAchoUR ThE BAkER 103 ChocolAte CUstARd BRIoche Yields 24 Brioche Rolls 1 Recipe Brioche Dough (see recipe page 98) Assembly Unsalted butter, as needed Brioche Dough, cold Chocolate Custard Filling Egg Wash, as needed (see recipe page 30) Chocolate Crumble Chocolate Custard Filling 15 ounces/450 grams whole milk 5 ounces/150 grams heavy cream 3 ounces/90 grams egg yolks 2.5 ounces/75 grams granulated sugar 1 ounce/30 grams cornstarch 3 ounces/90 grams unsalted butter 7 ounces/210 grams dark chocolate 70% In a medium pot bring the milk and cream to a boil. In a separate bowl whip the yolks with the sugar and cornstarch until 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 whisk. Cover the surface with plastic wrap and set aside in the refrigerator. Heat a proofing box to 82°F/28°C. Butter 24 muffin cups or aluminum cups. Scale cold dough into 2.5 ounce/70 gram portions. Roll each piece into smooth ball. Place in cups. Place on a sheet pan and proof for about two hours. Preheat the oven to 375°F/180°C. Transfer the Chocolate Custard to a pastry bag fitted with a round tip. Inject custard into each ball. Brush fermented brioche with Egg Wash. Sprinkle with Chocolate Crumbs and bake for 8 minutes. 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/3 grams ground cinnamon 1 pinch salt 5 ounces/150 grams unsalted butter Preheat oven 325°F/165°C. In a stand mixer fitted with the paddle attachment combine flour, cocoa, almond flour, brown sugar, cinnamon and salt. Beat until well mixed. Beat in butter on low speed until mostly incorporated. Spread evenly on a silicone mat. Place on a sheet pan and bake for 15 minutes, stirring every 5 minutes. Cool, cover, and store at room temperature until ready to use. BAchoUR ThE BAkER 105 ChocolAte HAzelnUt BRIoche Yields 24 Brioche Rolls 1 Recipe Brioche Dough (see recipe page 98) Chocolate Hazelnut Filling 12 ounces whole blanched hazelnuts 8 ounces milk chocolate 40% 8 ounces dark chocolate 64% 15 ounces/450 grams whole milk 2 ounces/56 grams honey Preheat oven 325°F/165°C On a sheet pan toast the whole hazelnuts for about 15 minutes. 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 hazelnut paste. In a small pot bring the milk and the honey to a boil then add ⅓ of this mixture into the food processor. Continue mixing, gradually adding the remaining milk-honey mixture. Remove from processor and store in the refrigerator. Assembly Brioche Dough, cold Chocolate Hazelnut Filling Brioche Pearl Sugar, as needed* Heat a proofing box to 82°F/28°C. Scale cold dough into 2.5 ounce/70 gram portions. Roll each piece into smooth cylinder. Put into silicone loaf molds. Place on a sheet pan and proof for about two hours. Preheat the oven to 375°F/180°C. Transfer the Chocolate Hazelnut Filling to a pastry bag fitted with a round tip. Inject filling into the proofed brioche cylinders. Sprinkle with Pearl Sugar. Bake for 8 minutes. *Available in specialty shops or online. BAchoUR ThE BAkER 107 CoconUt BRIoche Yields 24 Brioche Rolls 1 Recipe Brioche Dough (see recipe page 98) Coconut Pastry Cream 14 ounces/392 grams unsweetened coconut milk 6 ounces/168 grams granulated sugar Pinch Kosher salt 3 large egg yolks 3 tablespoons/30 grams corn starch, dissolved 1 ounce/28 grams unsalted butter 4 ounces/112 grams whipping cream, soft peak In heavy bottom pot, bring coconut milk and sugar to the boil, stirring until sugar is dissolved. In a separate bowl combine dissolved cornstarch and yolks. Slowly temper ¼ cup/56 grams hot milk mixture into yolks, and then pour back into milk mixture in pot. Heat over medium-high heat, whisking, until thickened and bubbling. Remove from heat, stir in butter and pour into a clean bowl. Cover with plastic wrap and refrigerate until just cold. When cold fold in the whipping cream and place into a pastry bag fitted with a round tip. Sliced Pineapple 1 medium pineapple, cut into 24 thin ½ slices Place the pineapple on a cutting board. Cut off the 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 vertically. 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* 5 ounces/150 grams coconut flakes 24 maraschino cherries Heat a proofing box to 82°F/28°C. Butter 24 muffin cups or aluminum cups. Scale cold dough into 2.5 ounce/70 gram portions. Roll each piece into smooth ball. Put in cups. Place on a sheet pan and proof for about two hours. Preheat oven to 375°F/180°C. Inject Coconut Pastry Cream into the proofed brioches. Put a half pineapple slice on top of each brioche. Bake for 8 minutes. Remove from oven. Brush warmed nappage on the sides of the brioches and add coconut flakes. Decorate with Maraschino cherries on top. *Available at specialty shops or online. BAchoUR ThE BAkER 109 KoUglof Yields 24 Brioche Rolls Kouglof 16.6 ounces/500 grams bread flour 2.5 ounces/75 grams granulated sugar 11.6 ounces/350 grams eggs ½ ounce/15 grams salt 1.3 ounces/40 grams fresh yeast 10 ounces/300 grams unsalted butter, diced, softened 4 ounces/120 grams dark raisins, soaked overnight in warm water, drained 4 ounces/120 grams orange confit* Zest of 1 lemon Zest of 1 orange In a stand mixer fitted with the hook attachment combine flour, sugar, eggs, salt and yeast. Mix the dough vigorously for 10 minutes, add 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 another minute. In a large bowl place the dough and cover with a kitchen towel and let the dough rise in a warm draft-free area until doubled in volume. Assembly Unsalted butter, as needed 17 ounces/480 grams whole blanched almonds 24 individual Kouglof molds After the first 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 2.5 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’s sugar, as needed Heat a proofing box to 82°F/28°C. Proof for about 1-1 ½ hours. Preheat an oven to 375°F/180°C. Bake for about 18-25 minutes. Let cool completely on a rack for about 1 hour before unmolding. Dust with confectioner’s sugar. *Available at specialty shops or online. BAchoUR ThE BAkER 111 SAVARIn Yields 12 Savarin Savarin Dough 20.5 ounces/620 grams bread flour 2 teaspoons/20 grams granulated sugar 1 teaspoon/10 grams salt 10 ounces/300 grams eggs 8 ounces/240 grams whole milk 1ounce/30 grams fresh baker’s yeast 6 ounces/180 grams unsalted butter, softened Whipped Cream 2 cups/480 grams heavy cream ¼ cup/56 grams granulated sugar Place a stand mixer bowl and whisk in the freezer for at least 20 minutes to chill. Pour heavy cream and sugar into the cold bowl. In the stand mixer fitted with the whisk attachment whisk on medium speed until medium peaks form. Reserve in the refrigerator. In a mixer fitted with the hook attachment combine bread flour, sugar, salt, whole eggs, and milk in low speed. After 5 minutes add the yeast and butter. Mix for 20-25 minutes in medium speed. Transfer dough to bowl. Cover bowl with plastic wrap, then a kitchen towel. Let rise in warm draft-free area until almost doubled in volume, 1 to 1 hour 15 minutes. Assembly Soaked Savarins Whipped Cream Fresh Fruits: (mango, berries, apple, passion fruit) 1 mango, diced 3 ounces/90 grams blueberries, rinsed, dried 15 blackberries, cut in half 12 strawberries, quartered 2 apples, sliced 1 passion fruit, use seeds To Shape Savarins Unsalted butter, as needed Punch dough down. Butter 12 savarin molds (4 ounce/120 gram size molds). Fill with the dough up to ¾. Place on a sheet pan. Make a hole in the bottom of each Savarin and put a dollop of Whipped Cream into each hole. Cover with the fresh fruits. To Proof and 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. Syrup 12 ounces/360 grams granulated sugar 1 tablespoons/15 grams rum 1 tablespoon/15 grams orange liqueur 16 ounces/480 grams water In a medium saucepan place all the ingredients and bring to a boil. Dip the Savarins in the syrup then place them in a rectangular pan and drizzle more syrup over them. Cover and let them soak overnight. BAchoUR ThE BAkER 113 TIRAmIsU BRIoche Yields 24 Brioche Rolls 1 Recipe Brioche Dough (see recipe page 98) Assembly Nappage Chocolate Espresso Crumble Mascarpone Custard 20 ounces/600 grams heavy cream 20 ounces/600 grams mascarpone cheese 4 ounces/120 grams granulated sugar 2 ounces/60 grams cornstarch Brush the tops of the brioche with nappage. Sprinkle with Chocolate Espresso Crumble. In a medium sauce pot heat the cream with the mascarpone. In a small bowl mix sugar and the cornstarch. Add the sugar mix to the hot cream and cook until boiling. Let cool and place in a pastry bag. Chocolate Espresso 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/3 grams ground cinnamon .5 ounces/15 grams instant espresso or instant coffee 1 pinch salt 5 ounces/150 grams unsalted butter Preheat oven 325°F/165°C In a stand mixer fitted with the paddle attachment combine flour, cocoa, almond flour, brown sugar, cinnamon, instant espresso/coffee and salt. Beat until well mixed. Beat in butter on low speed until mostly incorporated. Spread evenly on a silicone mat. Place on a sheet pan and bake for 15 minutes, stirring every 5 minutes. Cool, cover, and store at room temperature until ready to use. To Proof and Bake Brioche Unsalted butter, as needed Brioche Dough, cold Mascarpone Custard Filling Egg Wash, as needed (see recipe page 30) Heat a proofing box to 82°F/28°C. Butter 24 muffin cups or aluminum cups. Scale cold dough into 2.5 ounce/70 gram portions. Roll each piece into smooth 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 fermented brioche with Egg Wash. Bake for 8 minutes. Remove and let cool. BAchoUR ThE BAkER 115 FINANCIER Almond BlUeBeRRy LoAf CAKe Yields 10 Loaf Cakes Almond Loaf Cake 8 ounces/240 grams almond paste 8 ounces/240 grams unsalted butter 7 ounces/210 grams granulated sugar 1 vanilla bean, seeds and juice scraped 7 ounces/210 grams whole eggs 6 ounces/180 grams all-purpose flour 2 teaspoons/10 grams baking powder Pinch of Salt 3.5 ounces/105 grams sour cream Preheat oven to 325°F/162°C In a stand mixer fitted with the paddle attachment, cream almond paste, butter and sugar until smooth. Add scraped vanilla and eggs and mix well. Add sifted dry ingredients to bowl and mix on low speed. Remove and fold the sour cream into the mix. Transfer to a pastry bag. Pipe 2.5 ounce/70 grams into 10 silicone loaf molds. Place on a sheet pan and cook for 12-15 minutes. Assembly 15 ounces/450 grams fresh blueberries Decorate the Almond Loaf Cakes with fresh blueberries. BAchoUR ThE BAkER 119 BAnAnA LoAf CAKe Yields 15 Loaf Cakes Caramelized Bananas 2 ounces/60 grams granulated sugar 9 ounces/270 grams bananas, chopped ½ ounce/15 grams dark rum In a small pot make a dry carel with the granulated sugar. Add the 9 ounces/270 grams bananas and deglaze with the rum. Leave to cool on a baking mat. Banana Loaf Cake 7 ounces/210 grams dark brown sugar 3 ounces/90 grams invert sugar* 8 ounces/240 grams clarified butter Caramelized Bananas (recipe above) 8 ounces/240 grams whole eggs 9 ounces/270 grams all-purpose flour 2 teaspoons/10 grams baking powder 7 ounces/210 grams bananas, diced To Prepare and Bake Loaf Cakes Preheat oven to 325ºF/162ºC In a stand mixer fitted with a paddle attachment, combine brown sugar, invert sugar and butter. Add caramelized bananas and beat the mixture gently. Add the eggs, mixing well. Add flour, baking powder and diced banana and mix for one minute. Pour batter into 15 silicone loaf molds placed on a sheet pan. Bake for 15-20 minutes. Bananas Brûlée 8 bananas, sliced thin Organic sugar Kitchen blow torch Coat the top of each banana slice with sugar then place on a baking sheet. Turn the blow torch on, and brown each banana slice. Assembly Bananas Brûlée Top each of the loaf cakes with five slices of Bananas Brûlée. *Available at specialty shops or online. BAchoUR ThE BAkER 121 CARRot LoAf CAKe Yields 15 Loaf Cakes Carrot Cake 12 ounces/360 grams granulated sugar 1 ¾ cups and 1½ tablespoons/252 grams all-purpose flour Pinch of salt 2 teaspoons/6 grams baking soda ½ teaspoon/2 grams baking powder 1 tablespoon/8 grams ground cinnamon ½ teaspoon/2 grams ginger powder 3 ounces/90 grams canola oil 2 ounces/60 grams freshly squeezed orange juice 4 large eggs 15 ounces/450 grams shredded carrots Preheat a convection oven to 325ºF/165ºC. In a large bowl sift sugar, flour, salt, baking soda, baking powder, ginger and cinnamon together. Mix in oil, orange juice and eggs. Fold in shredded carrots. Pour 2.5 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 ounces/450 grams plain cream cheese 3.5 ounces/105 grams granulated sugar 1 vanilla bean, seeds and juice scraped 8 ounces/240 grams whipped cream, medium peak In a medium bowl cream the cream cheese, sugar and scraped vanilla until creamy. In a separate bowl whip the cream until medium peaks form and fold into the cream cheese mixture. Pour into a pastry bag fitted with a round pastry tip. Assembly Cream Cheese Cream 4 ounces/120 grams freeze dried carrot powder* 4 ounces/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 Freeze Dried Carrot Powder. *Available at specialty shops or online. Sosa or Textura brand preferred. BAchoUR ThE BAkER 123 ChocolAte LoAf CAKe Yields 9 Loaf Cakes Chocolate Loaf Cake 7 ounces/210 grams whole eggs 2 ounces/56 grams invert sugar* 3 ounces/90 grams granulated sugar 2 ounces/56 grams almond flour 1 ounce/15 grams all-purpose flour ½ ounce/15 grams cocoa powder 1 teaspoon/1 gram baking powder 2 ounces/56 grams unsalted butter, melted 1 ounce/30 grams chocolate 70%, melted 3 ounces/90 grams heavy cream Preheat oven to 325ºF/165ºC In a stand mixer fitted with the paddle attachment, mix eggs, invert sugar and sugar until smooth. Add dry ingredients followed by the butter and chocolate. Last add the cream. Mix until smooth. Transfer to a pastry bag and pipe into 9 silicone loaf molds, 2.5 ounce/70 grams. Place onto a sheet pan and cook for 12-15 minutes. Chocolate Streusel 8 ounces/240 grams dark brown sugar 8 ounces/240 grams almond flour 7 ounces/210 grams all-purpose flour 1.5 ounces/45 grams cocoa powder Pinch of Salt 8 ounces/240 grams unsalted butter, cold Preheat oven to 325ºF/165º. In a stand mixer fitted with the paddle attachment mix together the brown sugar, almond flour, flour, cocoa powder and salt. Cut the butter in small cubes and add the butter in. Once little balls are forming, stop mixing. Spread the streusel evenly on a silicone mat on a sheet pan and bake for about 10 minutes. Assembly Chocolate Streusel Nappage, as needed* With a brush spread the nappage on the top of the cakes. Generously place the Chocolate Streusel across over the tops. *Available at specialty shops or online. BAchoUR ThE BAkER 125 CoRn FInAncIeR Yields 12 Loaf Cakes Corn Financier 8 ounces/240 grams unsalted butter, lightly browned 6 ounces/180 grams egg whites Pinch of salt 8 ounces/240 grams granulated sugar 2 ounces/60 grams all-purpose flour 1 ounce/30 grams almond flour 6 ounces/180 grams fine cornmeal Preheat oven to 350ºF/175ºC. Leave the browned butter to cool in a mixing bowl. In a stand mixer fitted with the paddle attachment combine the egg whites, salt, sugar, flour, almond flour and cornmeal. Gradually add 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. Assembly 6 ounces/180 grams Freeze Dried Corn* Top the financiers with Freeze Dried Corn. *Available at specialty shops or online. BAchoUR ThE BAkER 127 HAzelnUt FInAncIeR Yields 9 Loaf Cakes Hazelnut Financier 3.5 ounces /105 grams unsalted butter, lightly browned 4.5 ounces/135 grams egg whites 1 ounce/30 grams cornstarch Pinch of salt 6 ounces/180 grams confectioner’s sugar, sifted 1 ounce/30 grams all-purpose flour 6 ounces/180 grams hazelnuts, toasted and ground Preheat oven 350°F/175°C. Leave the browned butter to cool in a mixing bowl. In a stand mixer fitted with the paddle attachment combine the egg whites, salt, cornstarch, sifted confectioner’s sugar, flour and ground hazelnuts. Gradually add the browned butter to finish. 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 grams blanched whole hazelnuts Preheat oven to 350°F/175°C. On a sheet pan toast hazelnuts in a single layer in the middle of the oven about 10 to 15 minutes, or until lightly colored. Remove and cool completely. Assembly Toasted hazelnuts Confectioner’s sugar, as needed Fill the tops of the cakes with Toasted Hazelnuts and sprinkle with confectioner’s sugar. BAchoUR ThE BAkER 129 PIstAchIo FInAncIeR wIth WhIte ChocolAte WhIPPed GAnAche Yields 15 Loaves Pistachio Financier 7 ounces/210 grams unsalted butter, lightly browned 11 ounces/335 grams egg whites Pinch of salt 1 ounce/28 grams invert sugar* 10 ounces/300 grams confectioner’s sugar, sifted 3 ounces/90 grams pistachio paste* 4.5 ounces/135 grams all-purpose flour 1 teaspoon/5 grams baking powder 4 ounces/120 grams almond flour Leave the browned butter to cool in a mixing bowl. In a stand mixer fitted with the paddle attachment combine the egg whites, salt, invert sugar, sifted confectioner’s sugar, pistachio paste, flour, baking powder and almond flour. Gradually add the browned butter to finish. Let stand in refrigerator for at least 12 hours. After 12 or more hours preheat a convection oven to 350°F/175°C. Transfer financier batter to a pastry bag and pipe 2.5 ounces/70 grams of the mixture into 15 silicone loaf molds. Place on a sheet pan and bake for 12 minutes. Whipped White Chocolate Ganache 8.5 ounces/250 grams heavy cream 1 ounce/30 grams invert sugar 1 ounce/30 grams glucose* 6 ounces/180 grams white chocolate, melted 12.5 ounces/375 grams heavy cream In a medium pot bring the 8.5 ounces cream, invert sugar and glucose 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 cream. Put mixture into the refrigerator for 6 hours to allow it to crystallize. Assembly Whipped White Chocolate Gananche 1 pint fresh raspberries 30 ounces/90 grams pistachios, ground Whip the White Chocolate Ganache to medium peak. Transfer to a 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 131 PRAlIne PAssIon FRUIt LoAf CAKe Yields 20 Loaf Cakes Hazelnut Praline Loaf Cake 15 ounces/450 grams granulated sugar Pinch of Salt 11.6 ounces/350 grams whole eggs 6 ounces/180 grams heavy cream 11.6 ounces/350 grams all-purpose flour 1 teaspoon/5 grams baking powder 7 ounces/210 grams hazelnut praline* 4 ounces/120 grams unsalted butter, melted In a stand mixer fitted with the paddle attachment combine 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. Almond Passion Fruit Paste 18 ounces/540 grams almond paste (70% almond) 4 ounces/120 grams passion fruit puree* In a stand mixer fitted with the paddle attachment mix together almond paste and passion fruit puree until smooth. Transfer to a pastry bag. To Bake Loaf Cakes Hazelnut Praline Batter Almond Passion Fruit Paste Preheat an oven to 325°F/165°C. Pour 2.5 ounces/70 grams batter into 20 silicone loaf molds. Place on a sheet pan and 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 online. BAchoUR ThE BAkER 133 OlIVe OIl MAdeleInes Yields 15 Madeleine Cakes Olive Oil Madeleine 6 ounces/180 grams whole eggs 5 ounces/150 grams granulated sugar 7.5 ounces/225 grams all-purpose flour 2 teaspoons/10 grams baking powder 6 ounces/180 grams extra virgin olive oil Unsalted butter, as needed to brush madeleine molds Flour, as needed to prepare molds In a medium bowl whisk eggs and sugar until frothy and pale. Add a spoonful at a time of flour and baking powder mixed together. Mix between each addition. Add oil and give a final stir. Refrigerate for at least one hour. Preheat oven to 400ºF/204ºC. Use a brush to generously butter the madeleine mold. Drizzle with flour and flip over to remove excess flour. Spoon the batter to ¾ of each tin’s capacity. Place on a sheet pan and bake for 10 to 12 minutes or until nice and golden. Remove from oven and unmold right away. BAchoUR ThE BAkER 135 BRownIes Yields 24 Pieces Brownie Nonstick spray, as needed 16.5 ounces/500 grams unsalted butter 25 ounces/750 grams granulated sugar 8 whole eggs 8 ounces/240 grams all-purpose flour 3.5 ounces/105 grams cocoa powder 2 teaspoons/8 grams vanilla extract Preheat the oven to 325ºF/165ºC. Spray a ½ sheet pan with nonstick spray and line with parchment paper. In a stand mixer fitted with the paddle attachment at medium speed, cream the butter and sugar until smooth and fluffy. Add the eggs and mix well. Add the dry ingredients and vanilla extract. Pour over the parchment lined ½ sheet pan and spread evenly. Bake for 20-25 minutes. Allow to cool and cut into square pieces. Assembly 5 ounces/150 grams Dulcey Crunchy Chocolate Pearls* Decorate the Brownies with the Valrhona Crunchy Chocolate Pearls. *Available at specialty shops or online. BAchoUR ThE BAkER 137 CHOUX PASTRY ChoUx PAstRy Yields 15 Éclairs Choux Pastry 5 ounces/150 grams water 5 ounces/150 grams whole milk 4 teaspoons/5 grams granulated sugar 1 teaspoon/4 grams salt 9 ounces/270 grams unsalted butter 8 ounces/240 grams all-purpose flour 12 ounces/360 grams whole eggs In a medium saucepot, combine water, milk, sugar, salt and butter and bring to a boil over high heat. Add flour all at once and cook, stirring constantly, until mixture forms a cohesive lump and pulls from the sides of the pot. Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add eggs one at a time, scraping bowl and paddle as necessary between additions to obtain a smooth, consistent dough. Let the choux pastry rest in the refrigerator about two hours. To Pipe, Proof and Bake Choux Pastry Egg Wash, as needed (see recipe page 30) Nonstick spray, as needed Preheat oven to 350ºF/175ºC Prepare a sheet pan with nonstick spray and line with parchment paper. Place Choux Paste into a piping bag fitted with a 1 cm plain nozzle or star shaped nozzle. Pipe them as evenly in straight lines about 12 cm in length. Egg Wash the éclairs with a brush and at the same time flatten down the little tips that form. This is to ensure that the tips do not burn. Bake immediately for about 25 minutes. Let cool before filling. BAchoUR ThE BAkER 141 ChocolAte ÉclAIR Yields 15 Éclairs 1 Recipe Choux Pastry (see recipe page 140) Follow recipe through to the baked stage. Chocolate Whipped Ganache 5 ounces/150 grams heavy cream ½ ounce/15 grams glucose* ½ ounce/15 grams invert sugar* 5 ounces/150 grams dark chocolate 64% 12 ounces/360 grams heavy cream In a small pot bring the 5 ounces/150 grams cream, glucose and invert sugar to a boil. Gradually pour over the chocolate and emulsify with a hand blender. Mix with the cold cream. Let set in the refrigerator for 12 hours. After 12 hours whip the ganache to a medium peak. Reserve in a pastry bag. Chocolate Glaze 2.2 ounces/65 grams water 4 ounces/120 grams granulated sugar 4 ounces/120 grams glucose syrup 4 ounces/120 grams dark chocolate 64% 4 ½ gelatin sheet/11 grams silver gelatin sheets* 2.5 ounces/80 grams condensed milk 1.5 ounces/45 grams nappage* Black food coloring, as needed Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot add the water, sugar and glucose and cook to 217ºF/103ºC and stir in the drained gelatin. Pour the hot mixture over the chocolate and emulsify with a hand blender. Stir in the condensed milk and the nappage. Mix again with the hand blender adding black food coloring to the desired shade. Let set in refrigerator for 24 hours. The glaze will be ready when it reaches 26ºC. Assembly Chocolate Whipped Ganache Chocolate Glaze Gold leaf, as needed* Make a wide incision in the side of each éclair. Fill each éclair with Chocolate Whipped Ganache. Keep the filled éclairs in the freezer for about 1 hour. Dip the tops of the éclairs in the Chocolate Glaze. Let sit for about 5-10 minutes. Top the éclairs with gold leaf. *Available at specialty shops or online. BAchoUR ThE BAkER 143 StRAwBeRRy And CReAm ÉclAIR Yields 15 Éclairs 1 Recipe Choux Pastry (see recipe page 140) Follow recipe through to the baked stage. Assembly White Chocolate Whipped Ganache Strawberry Fluid Gel Red Glaze White Chocolate Whipped Ganache 5 ounces/150 grams heavy cream ½ ounce/15 grams glucose syrup* ½ ounce/15 grams invert sugar* 4 ounces/120 grams white chocolate 8 ounces/240 grams heavy cream In a small pot bring the 5 ounces/150 grams cream to the boil with the glucose and invert sugar. Gradually pour over the white chocolate and emulsify with a hand blender. Mix with the cold cream. Let set in the refrigerator for 12 hours. After 12 hours whip the ganache to medium peak. Reserve in a pastry bag. Make a wide incision in the side of each éclair. Fill each éclair with White Chocolate Whipped Ganache and Strawberry Fluid Gel. Keep the filled éclairs in the freezer for about 1 hour. Dip the tops of the éclairs in the glaze. Let sit for about 5-10 minutes. Decorate as you like. *Available at specialty shops or online. Red Glaze 2.2 ounces/65 grams water 4 ounces/120 grams sugar 4 ounces/120 grams glucose syrup 4 ounces/120 grams white chocolate 4 ½ gelatin sheets/11 grams silver gelatin sheets* 2.5 ounces/80 grams condensed milk 1.5 ounces/45 grams nappage* Red food coloring, as needed Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a 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 emulsify with a hand blender. Stir in the condensed milk and the nappage. Mix again with the hand blender adding red food coloring to the desired hue. Let set in the refrigerator for 24 hours. The Glaze will be ready when it reaches 26°C. Strawberry Fluid Gel 8 ounces/240 grams strawberry puree* ½ teaspoon/2.5 grams agar agar* 2 ounces/60 grams granulated sugar In a small pot bring puree, agar agar and sugar to a boil. Refrigerate until cool before processing in a blender until creamy. Transfer to a pastry bag. BAchoUR ThE BAkER 145 PAssIon FRUIt ÉclAIR Yields 15 Éclairs 1 Recipe Choux Pastry (see recipe page 140) Follow recipe through to the baked stage. Assembly Passion Fruit Cream Yellow Glaze Passion Fruit Cream 1 gelatin sheet/2.5 grams silver gelatin sheets* 6 ounces/180 grams passion fruit puree* 2 ounces/60 grams whole eggs 2 ounces/60 grams egg yolks 2 ounces/60 grams granulated sugar 2 ounces/60 grams unsalted butter, room temperature Make a wide incision in the side of each éclair. Fill each éclair with Passion Fruit Cream. Keep the filled éclairs in the freezer for about 1 hour. Dip the tops of the éclairs in the glaze. Let sit for about 5-10 minutes. Decorate as you like. Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a medium size pot, bring the purée to a boil. In a small bowl whisk eggs, egg yolks and sugar to combine and slowly add hot purée to temper. Cook mixture to 82°C/180°F. Stir in gelatin and mix well. Once the mixture has cooled to 95°F/35°C add butter and make an emulsion using a hand blender. Cover with plastic wrap. Refrigerate until cool. Transfer to a pastry bag. *Available at specialty shops or online. Yellow Glaze 2.2 ounces/65 grams water 4 ounces/120 grams granulated sugar 4 ounces/120 grams glucose syrup* 4 ounces/120 grams white chocolate 4 ½ gelatin sheets/11 grams silver gelatin sheets 2.5 ounces/80g grams condensed milk 1.5 ounce/45 grams nappage* Yellow food coloring, as needed Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot bring the water, sugar and glucose to a boil and cook to 217°F/103°C. Stir in the drained gelatin. Pour the hot the mixture on the white chocolate and emulsify with a hand blender. Stir in the condensed milk and the nappage. Mix again with the hand blender adding yellow food coloring to desired color. Let set in the refrigerator for 24 hours. The Glaze will be ready when it reaches 26°C. BAchoUR ThE BAkER 147 CAnelés Yields 18 medium Canelés To Prepare Batter 16.6 ounces/500 grams whole milk 1 ounce/30 grams unsalted butter, diced 1 vanilla pod, split 3.5 ounces/105 grams all-purpose flour 6 ounces/180 grams granulated sugar 1 teaspoon fine sea salt 3 eggs 2.5 ounces/75 grams dark rum In a medium sauce pan combine the milk, butter and vanilla and bring to a simmer. In a medium mixing bowl combine flour, sugar and salt. In a separate small bowl break the eggs and beat gently. When the milk mixture starts to simmer, remove from heat, take out the split vanilla pod, and set it aside. Pour the beaten eggs all at once into the flour mixture. Pour in the milk mixture, and stir until well combined. Add the rum and stir. Let cool to room temperature, then cover and refrigerate for at least 24 hours. To Bake Canelés Canelé Batter Unsalted butter, as needed Canelé Molds Preheat the oven to 392°F/200°C. Butter 18 Canelé molds. Remove the batter from the refrigerator. It will have separated a bit, so stir until well blended again. Pour into the prepared molds, filling them almost to the top. Put into the oven and bake for 20 minutes. Lower the heat to 350°F/175°C and bake for another 25-30 minutes. Unmold onto a cooling rack and let cool. BAchoUR ThE BAkER 149 SABLÉ SABlé Yields 2 Full Trays Sablé Dough 12 ounces/360 grams unsalted butter, cut in small cubes, softened 24 ounces/720 grams all-purpose flour 10 ounces/280 grams confectioner’s sugar Pinch of salt 3.5 ounces/100 grams almonds, finely ground/almond flour 3 large whole eggs In a stand mixer fitted with the paddle attachment, add butter, flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. Add eggs and bring the mix together until it forms a ball. Roll the dough between 2 pieces of parchment paper to 1/8 inch/0.31cm thickness. Cover in plastic wrap and refrigerate until ready to use. ChocolAte SABlé Yields 2 Full Trays Chocolate Sablé Dough 12 ounces/360 grams unsalted butter, cut in small cubes, softened 24 ounces/680 grams all-purpose flour 1.3 ounces/40 grams cocoa powder 10 ounces/280 grams confectioner’s sugar Pinch of salt 3.5 ounces/100 grams almonds, finely ground/almond flour 3 large whole eggs In stand mixer fitted with the paddle attachment add butter, flour, cocoa powder, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. Add the eggs and bring the mixture together until it forms a ball. Roll dough to 1/8 inch/0.31cm thickness between two pieces of parchment paper. Cover in plastic wrap and refrigerate until ready to use. BAchoUR ThE BAkER 153 Lemon BAsIl TARt Yields 12 Tarts Sablé Dough 1 recipe Sablé Dough (see recipe page 152) Lemon Basil Curd 13 ounces/400 grams whole eggs 10 ounces/300 grams granulated sugar 10 ounces/300 grams fresh lemon juice Zest of 2 lemons 10 ounces/300 grams unsalted butter, softened 1 bunch of fresh Basil/8 grams basil leaves, washed and dried 3 each/7.5 grams silver gelatin sheets* Soak gelatin in ice water until softened; squeeze out excess water and set aside. Over a Bain Marie (hot water bath) cook eggs, sugar, lemon juice and zest until 185°F/82°C. Add the hydrated gelatin and mix well. Cool the mixture to 104°F/40°C and emulsify with the butter and basil leaves with a hand blender. Set aside. Citrus Segments for Garnish 36 lemon segments 36 orange segments 36 grapefruit segments To Shape and Bake Tart Shells Sablé Dough Unsalted butter, as needed Roll Sablé dough to 1/8 inch/0.31cm thickness between two pieces parchment paper. Cover in plastic wrap and refrigerate until ready to use. Butter 12 small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1 hour before 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 Curd Citrus Segments Pour the Lemon Basil Curd into the cooled baked tart shells. Let set in refrigerator at least 1 hour before use. Before serving decorate each tart with 3 segments of each fruit on top of the tarts. *Available at specialty shops or online. BAchoUR ThE BAkER 155 StRAwBeRRy TARt Yields 12 Tarts 1 recipe Sablé Dough (see recipe page 152) Almond Frangipane 10 ounces/300 grams unsalted butter 10 ounces/300 grams granulated sugar 10 ounces/300 grams whole eggs 10 ounces/300 grams almond flour Pinch of salt In a stand mixer fitted with the paddle attachment add the butter and sugar and beat until light and fluffy. Scrape down the bowl, then beat in the eggs. In a small separate bowl combine the almond flour and salt. Add this mixture to the bowl, beating on low speed until just incorporated. Transfer to a pastry bag. Assembly Almond Frangipane 15 ounces/450 grams fresh strawberries, leaves cut off, 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 strawberries. Chef ’s Note: Frangipane, an almond-based pastry filling, has a nutty fragrance and a consistency between buttery pound cake and airy sponge cake. In French-style fruit tarts, this classic filling is often studded with poached or fresh fruits. Chef ’s Note: The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the refrigerator, let it sit at room temperature for a while to soften before using. To Shape and Bake Tart Shells Sablé Dough Unsalted butter, as needed Roll Sablé dough to 1/8 inch/0.31cm thickness between two pieces of parchment paper. Cover in plastic wrap and refrigerate until ready to use. Butter 12 small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1 hour before baking. Preheat oven to 325°F/165°C. Place lined tart molds on a sheet pan. Bake for about 15 minutes until lightly golden. BAchoUR ThE BAkER 157 GIAndUjA TARt Yields 12 Tarts Chocolate Sablé Dough 1 recipe Chocolate Sablé Dough (see recipe page 152) Assembly Gianduja Cremeux Hazelnut Praline Cremeux 4 ounces/120 grams whole blanched hazelnuts, halved, toasted Gianduja Cremeux 10 ounces/300 grams whole milk 3 each/7.5g silver gelatin sheets* 9.5 ounces/275 grams gianduja chocolate, melted* 13 ounces/390 grams heavy cream, whipped to soft peak Fill the tart shells with the Gianduja Cremeux. Pipe a spiral of Hazelnut Praline Cremeux on top of tarts. Decorate with toasted hazelnuts. Soak gelatin in ice water until softened; squeeze out excess water and 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 chocolate. Emulsify the ganache with a hand blender when the temperature is around 95°F/35°C. Add the lightly whipped cream. Let set for a few hours in refrigerator. Transfer to a pastry bag. *Available at specialty shops or online. Hazelnut Praline Cremeux 6 tablespoons/94 grams heavy cream 2 each/5 grams silver gelatin sheets 24 ounces/720 grams hazelnut praline paste* 1 ½ 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 heavy cream to a boil, add gelatin and stir to dissolve. In bowl of a stand mixer fitted with the paddle attachment add the praline paste. Pour boiling mixture over and process to emulsify. Stabilize emulsion by gradually adding the 1 ½ 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 Roll Chocolate Sablé dough to 1/8 inch/0.31cm thickness between two pieces of parchment paper. Cover in plastic wrap and refrigerate until ready to use. Butter 12 small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1 hour before baking. Preheat oven to 325°F/165°C. Place lined tart molds on a sheet pan. Bake for about 15 minutes until lightly golden. BAchoUR ThE BAkER 159 MIlK ChocolAte RAsPBeRRy TARt Yields 12 Tarts 1 recipe Chocolate Sablé Dough (see recipe page 152) Milk Chocolate Ganache 350 grams heavy cream 40 grams invert sugar* 500 grams milk chocolate, chopped and melted In a small pot bring the cream and invert sugar to a boil. Pour over melted milk chocolate and make an emulsion with a hand blender. Let cool and transfer to a pastry bag. To Shape and Bake Tart Shells Chocolate Sablé Dough Unsalted butter, as needed Roll Chocolate Sablé dough to 1/8 inch/0.31cm thickness between two pieces of parchment paper. Cover in plastic wrap and refrigerate until ready to use. Butter 12 small tart molds and cut dough to fit. Line and trim each mold and freeze for at least 1 hour before baking. Preheat oven to 325°F/165°C. Place lined tart molds onto a sheet pan. Bake for about 15 minutes until lightly golden. Assembly Milk Chocolate Ganache 4 pints fresh raspberries Fill the cooked tart shells with the ganache. Let set in the refrigerator at least 1 hour. Before serving decorate each tart with fresh raspberries. *Available at specialty shops or online. BAchoUR ThE BAkER 161 DUlcey SABlé CooKIes Yields 24 Cookies Sablé Dough 1 recipe Sablé Dough (see recipe page 152) Valrhona Dulcey Ganache 1 cup/224 grams heavy cream 1 ounce/30 grams invert sugar* 16 ounces (1 pound)/448 grams Dulcey Blond chocolate, melted (Valrhona brand preferred)* 1 ounce/30 grams unsalted butter, softened In a small pot bring heavy cream and invert sugar to a boil. Pour over melted chocolate and whisk to emulsify. Cool to 95°F/35°C before adding butter and processing with a hand blender until smooth. Let the ganache set to 73°F/23°C. Transfer to a pastry bag. To Shape and Bake Cookies Sablé Dough Valrhona Dulcey Ganache Roll dough to 1/8 inch/0.31cm thickness between two pieces of parchment paper, cover in plastic wrap and keep in the freezer for one hour. Preheat oven to 325°F/160°C. Using a 4-inch/10cm round cutter, cut rounds of dough and place on a perforated baking sheet or sheet pan lined with a non- stick silicone mat (Silpat brand preferred). Cover the sablé rounds with another Silpat. Bake sablés until fully baked through, 15-20 minutes. Remove and let cool to room temperature. Assembly Valrhona Dulcey Ganache When cooled, pipe Valrhona Dulcey Ganache over half of the sablés. Cover the filling with a second matching sablé. Store the assembled sablés in an airtight container. *Available at specialty shops or online. BAchoUR ThE BAkER 163 SAlted CARAmel ChocolAte SABlé CooKIes Yields 24 Cookies 1 recipe Chocolate Sablé Dough (see recipe page 154) Salted Caramel Ganache 1 cup/224 grams heavy cream 4 ounces/120 grams glucose syrup* 2 ounces/60 grams invert sugar* 8 ounces/224 grams granulated sugar 8 ounces/224 grams milk chocolate, melted 10 ounces/30 grams cocoa butter* 4 ounces/120 grams salted butter, softened Fleur de Sel, as desired to taste In a medium pot bring heavy cream to a boil with glucose and invert sugar. In a separate medium pot heat granulated sugar slowly to reach a golden amber color. In a medium bowl add the melted milk chocolate and cocoa butter. Add cream mixture slowly into caramelized sugar to deglaze, then pour hot liquid over chocolate and cocoa butter. Whisk until smooth. Cool to 95°F/35°C before adding butter and sea salt and processing with a hand blender until smooth. Let the ganache set to 73°F/23°C. Transfer to a pastry bag. To Shape and Bake Cookies Chocolate Sablé Dough Salted Caramel Gananche Roll dough to 1/8 inch/0.31cm thickness between two pieces of parchment paper. Cover in plastic wrap and keep in the freezer for one hour. Preheat the oven to 325°F/160°C. Using a 4 inch/10cm round cutter, cut rounds of dough and place on a perforated baking sheet or sheet pan lined with a non- stick silicone mat (Silpat brand preferred). Cover the sablé rounds with another Silpat. Bake sablés until fully baked through, 15-20 minutes. Let cool to room temperature. Assembly Salted Caramel Ganache Pipe Salted Caramel Ganache over half of the sablés. Cover the filling with a second matching sablé. Store the assembled sablés in an airtight container. *Available at specialty shops or online. BAchoUR ThE BAkER 165 COOKIES ChocolAte ChIP CooKIes Yields 24 Cookies Chocolate Chip Cookies 11 ounces/330 grams all-purpose flour 1 teaspoon/5 grams baking soda Pinch of Salt 5 ounces/150 grams unsalted butter 3 ounces/90 grams granulated sugar 5 ounces/150 grams dark brown sugar 1 teaspoon/5 grams vanilla extract 3 ounces/90 grams eggs 10 ounces/300 grams chocolate chips Preheat oven to 350°F/175°C. Line 2 large sheet pans with parchment paper. In a small bowl combine flour, baking soda and salt. In a stand mixer fitted with the paddle attachment beat butter, sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoons onto ungreased parchment lined baking sheets. Bake 8-10 minutes. BAchoUR ThE BAkER 169 ChocolAte WhIte ChocolAte ChIP CooKIes Yields 24 Cookies Chocolate White Chocolate Chip Cookies 10 ounces/300 grams all-purpose flour 1 ounce/30 grams cocoa powder 1 teaspoon/5 grams baking soda Pinch of Salt 5 ounces/150 grams unsalted butter 5 ounces/150 grams dark brown sugar 3 ounces/90 grams granulated sugar 1 teaspoon/5 grams vanilla extract 3 ounces/90 grams eggs 10 ounces/300 grams white chocolate chips Preheat oven to 350°F/175°C. Line 2 large sheet pans with parchment paper. In a small bowl combine flour, cocoa powder, baking soda and salt. In a stand mixer fitted with the paddle attachment beat butter, sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in white chocolate chips. Drop by rounded tablespoons onto ungreased parchment lined baking sheets. Bake 8-10 minutes. BAchoUR ThE BAkER 171 MAcAdAmIA NUt CooKIes Yields 15 Cookies Macadamia Cookies 2 cups/250 grams all-purpose flour 1 teaspoon/5 grams baking soda Pinch of Salt 4 ounces/120 grams unsalted butter 2 ounces/60 grams granulated sugar 4 ounces/120 grams dark brown sugar 1 Egg 1 cup/125 grams macadamia nuts, chopped Preheat oven to 350°F/175°C. Line 2 large sheet pans with parchment paper. In a small bowl combine flour, baking soda and salt. In a stand mixer fitted with the paddle attachment beat butter, sugar and brown sugar until creamy. Add egg and beat well. Gradually beat in flour mixture. Stir in the chopped macadamia nuts. Drop by rounded tablespoons onto ungreased parchment lined baking sheets. Bake 8-10 minutes. BAchoUR ThE BAkER 173 OAtmeAl RAIsIn CooKIes Yields 24 Cookies Oatmeal Raisin Cookies 7 ounces/210 grams all-purpose flour 1 teaspoons/5 grams baking soda 1 teaspoons/3 grams ground cinnamon ½ teaspoon/1.5 grams ground nutmeg 5 ounces/150 grams unsalted butter 5 ounces/250 grams dark brown sugar 3 ounces/90 grams eggs 5 ounces/150 grams old fashioned oats 4 ounces/120 grams dark raisins Preheat oven to 350°F/175°C. Line 2 large sheet pans with parchment paper. In a medium bowl combine flour, baking soda, cinnamon and nutmeg. In a stand mixer fitted with the paddle attachment beat butter, brown sugar until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oats and raisins. Drop by rounded tablespoons onto ungreased parchment lined baking sheets. Bake 8-10 minutes. 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