Tuesday, November 27, 2007
1/2 cup butter
1/2 cup confectioners sugar
1 egg yolk
1 tsp vanilla
1 1/4 cups flour
1/4 cup cocoa powder
Cream together butter and sugar. Add vanilla and egg yolk. Mix together flour and cocoa powder. Mix together butter and flour mixtures. Chill for 1 hour. Roll out and line tart pan. Bake weighted at 350 F for 10 - 15 mins.
1 cup coffee beans
2 1/4 cups heavy cream
1 lb bittersweet chocolate
1 tsp cinnamon
1/2 cup corn syrup
Bring cream and coffee beans to a simmer. Remove from heat. Cover and let steep for 15 mins.
Add chocolate, cinnamon and corn syrup. Stir until chocolate has melted. Mix in eggs and yolks. Strain. Pour into prebaked tart shells. Bake at 350 F for about 15 mins.
Bailey's ice cream recipe can be found under the heading ice cream in the recipe section.
Monday, November 26, 2007
The only problem I really had was trying to knead the dough. It was just so sticky.
This dough was very very sticky. It just kept spreading across my counter. I think it ate my microwave, a few candles and I think my dog is missing.
Ready for the second rise.
Fresh out of the oven.
Ready for me to eat.
Tuesday, November 13, 2007
4 cups heavy cream
1 vanilla bean, I use tahitian beans
pinch of salt
8 egg yolks
3/4 cup sugar
about 16 tbsp turbinado sugar *
Preheat over to 350F.
Place ramekins in a roasting pan.
Heat cream, vanilla bean seeds and pod until hot but not boiling. Whisk together egg yolks, salt, and sugar. Add about a cup of the hot cream to the yolks and mix well. Now add the yolk mixture to the hot cream. Strain through a fine strainer.
Pour into ramekins. Quickly run a tourch over the tops to pop all the bubbles. (This makes for a smooth surface when they are baked). Bake in a hot water bath for 30 - 45 mins (depends on how deep the ramekins are), or until set.
Remove from water bath and refrigerate for several hours.
Sprinkle the turbinado sugar over each custard. Caramelize with a torch.
Serve with fresh fruit and a cookie.
*Granulated sugar or brown sugar can be used. Be extra careful with brown sugar, it tends to burn faster. I use turbinado sugar because it has the flavor of brown sugar but doesn't burn as fast.
Sunday, November 11, 2007
Thursday, November 8, 2007
Sunday, November 4, 2007
5 1/2 cups apple cider
14 oz sugar
juice from 1 lemon
2 cinnamon sticks
Put everything in a pot and heat until hot but not boiling. Make sure sugar is dissolved. Chill over night. Turn in ice cream machine. The time depends on your machine so just follow the instructions that came with it. yummy yummy
Saturday, November 3, 2007
10 oz Bittersweet Chocolate (I use Scharffen Berger 70%)
10 oz unsalted butter
2 1/2 tbsp water
2 1/2 tsp vanilla
5 large egg
3 large egg yolks
1 cup flour
2 1/2 cups powdered sugar
1 tsp cinnamon (optional)
Melt chocolate and butter. Mix together water, vanilla, eggs and egg yolks. Combine flour, cinnaomon, and sugar.
Mix egg mixture into chocolate mixture. Then mix in flour mixture. Pour into ramakins or cake rings. Bake in preheated oven. 425 f just until set. The tops will barely be set around 10 mins.
Friday, November 2, 2007
The Pastry Kitchen (where I spend most of my time)
The hot line
Garde Manger station (where the salads and desserts are plated)
I am the pastry chef where I work. Which means I'm in charge of writing the dessert menus and doing all production work for the dining room. I also make some of the banquet desserts, mostly the plated ones.
I start each day (2pm) by taking an inventory of the production coolers and ice cream freezer so I can make a production sheet. So I know what to make :-) Then I check the banquet sheets (called banquet event orders or BEOs) to make sure there weren't any parties added and to make sure the party numbers haven't changed. Next its on to the produce and dairy coolers...just to make sure I have everything I need to work with. While I'm in the dairy cooler ..grab some butter so it can come to room temp. OK now to the reservation book to see how many people we are gonna do tonight and to see if there are any birthdays or other special occasions.
Meet with sales manager about desserts for a party next week.
Now time to get to work. Make birthday plates. Start ice creams and sorbets. While ice creams are going I start anything that has long baking times like cheesecakes or baked custards or any cake layers that need to cool. Time to take ice cream out and clean ice cream machine.
Hummm 4:30 already...time to meet with the garde manger station to let them know about the special dessert and how I want it plated. Then meet with servers to let them know if we are out of anything, what ice cream flavors we have, and what the nights special dessert is.
Take phone call about a birthday cake.
Most of our banquet parties start around 6 or 7 so its time to get those desserts ready. Off to the banquet kitchen I go. First I usually help the banquet chef plate salads. Then we plate desserts. Time to go check on those cheese cakes. Back to the banquet kitchen to help plate the hot food. Ok now back to my desserts.
Check garde manger station to see if they need help or anything.
Time to finish up that production sheet. After everything has finished baking I start to make my cake frostings and decorate those cake layers. After everything has been covered and put away, its time to clean. Let chef know of anything special I need ordered. Then I go home around 11 or 12.
Any extra time is usually used to work on new recipes or ideas and I usually grab something to eat when I can (its never a sit down thing).