Pastry Chefs Little Black Book

1 2 3
Doughs Tart, Pie & Strudel Fillings Cakes & Souffles
4 5 6
Sheet Cakes
Custards,
Buttercreams, Creams & Fillings
7 Frostings & Glazes
8 9
Mousses & Bavarian Creams
10
Sauces &
Chocolates & Confections Cookies & Tuiles Poaching Liquids
11 12 13
Frozen Desserts Breakfast Breads

Table of Contents
Foreword 4
Introduction 6
Acknowledgements 7
How To Use This Book 8
Chapter 1 Doughs 11
Chapter 2 Tart, Pie & Strudel Fillings 39
Chapter 3 Cakes & Souffles 65
Chapter 4 Sheet Cakes 123
Chapter 5 Buttercreams, Frostings & Glazes 167
Chapter 6 Custards, Creams & Fillings 191
Chapter 7 Mousses & Bavarian Creams 235
Chapter 8 Cookies & Tuiles 297
Chapter 9 Sauces & Poaching Liquids 351
Chapter 10 Chocolates & Confections 381
Chapter 11 Frozen Desserts 425
Chapter 12 Breakfast 473
Chapter 13 Breads 517
Index 538
I
Foreword
first met Michael Zebrowski during one of my classes at the International Culinary
Center, where I am currently a Guest Master Pastry Chef Instructor. Michael
received his training at The French Culinary Institute, as it was formerly known,
and joined the school’s pastry faculty in 2009 after working at some of New York City’s
most prestigious kitchens. As a pastry chef, Michael is remarkably disciplined, metic-
ulous, and knowledgeable; it is no wonder that he shines as a teacher. Simultaneously
tough and tender, he knows how to motivate students to perform at their highest
level. As a member of the school’s esteemed faculty, Michael and I were often in the
classroom together as I taught students how to craft sugar paste flowers, as well as
other advanced pastry techniques. Although I was the Master Pastry Chef, Michael
taught me a great deal about teaching as both a practice and a profession - pushing
pastry students to do their best in an academic environment is not quite the same as
pushing pastry cooks to perform their best in an industry setting, as I came to learn.
I also came to learn that Michael previously worked at The Pierre Hotel with another
incredible pastry chef I came to know and admire, Michael Mignano. Furthermore,
I found that they were good friends, having come up together through the ranks of
some of New York City’s most demanding kitchens, learning from and encouraging
each other along the way. I met Michael Mignano back when I was but a humble cake
decorator, struggling to build my business. I would run into him as I ran through the
kitchen of The Pierre, where he was working as the Executive Pastry Chef at the time.
I was immediately struck by his passion, creativity, and drive to provide genuine
hospitality to his guests at the highest level. Even on the busiest days, he would come
out of the pastry kitchen, deep in the bowels of the hotel, to help me set up. And to my
delight, Michael would never let me leave The Pierre without trying one of his latest,
tantalizing creations. Years later he would compete fabulously on the very first episode
of my Food Network series, “Sweet Genius,” when it premiered in 2011. In retrospect,
it shouldn’t have come as a surprise that the Michaels were such great friends – they
are two tremendously dedicated and creative chefs with a passion for learning. And
4
now it is no surprise to me at all that they developed this book together, sharing their
expertise, knowledge, and experience with fellow chefs who are passionate to learn and
create. When they asked me to contribute this foreword, I jumped at the opportunity.
The culinary profession is a community; that they would develop this Little Black Book
is a natural progression of that sentiment and a testament to the respect these chefs
have for this community.
The sweet genius of the Little Black Book is that it is broken down into the components
that pastry chefs need to make their magic: doughs, cakes, ice cream, mousses, and
lots more. Looking for an idea or a new recipe? That’s what this book is for. That’s why
pastry chefs need this book. Accented with stunning photography from another dear
friend, the great Alan 'Battman' Batt, this Little Black Book will become THE resource
of any and every professional cook out there. Alan and I have worked together fre-
quently over the years and his passion for telling a story through photos is the ideal
way to bring this unique resource to life.
You see, this book is designed for chefs by chefs. It is not intended to be a coffee table
book; it is meant to be a chef’s office book. More specifically, it is designed to be a
coveted resource of proven recipes that cover a wide range of topics in an effort to
assist you, the chef, in your creative process. It is my expectation that this Little Black
Book becomes your “go to” book when changing a menu, creating a special, or fulfilling
that custom cake order. Over the course of their careers, Michael Z. and Michael M.
have spent decades in high-end kitchens collecting, developing, and perfecting these
recipes, and now they want to share them with you. It’s their love of the craft and
passion for pastry that inspired them to write down these recipes and – through this
book – to pay it forward to colleagues of the professional cooking community. We hope
you will use this Little Black Book as an inspiration, a guide and an invaluable tool as
you create your next culinary masterpiece – and quickly, because there are guests
waiting, after all.
Ron Ben-Israel
Ron Ben-Israel Cakes, New York City
5
W
Introduction
hen Michael Mignano and I were young pastry cooks in New York City back
in the 1990s, we found that there were three things that were an absolute
requirement for all pastry cooks new to the business. The first of course is
a good attitude. Any wise chef will hire based on attitude first and skills second. After
all, a chef can teach techniques, but teaching a positive attitude can prove to be futile
at best. The second requirement is a willingness to work hard, and I mean really hard.
Cooking professionally in Michelin-starred restaurants requires sacrifice and discipline.
Again, not necessarily something that can be taught. It must come from within,
stemming from a passion for food and cooking and from a desire to provide genuine
hospitality to your guests. Lastly, and most certainly the easiest requirement of them
all, was to have a little notebook that should be kept in your pocket at all times. In
those little notebooks we would jot down specific directives, sketches of dishes, and,
most importantly, recipes and procedures from our respective chefs. Over the course
of our tenures at any given restaurant, those notebooks would fill up with invaluable
little gems that would continue to pay great dividends in our careers for many years to
come. Over time, we would amass a collection of little notebooks, each one tattered and
stained by the daily rigors of life in a professional kitchen. Furthermore, those little
notebooks would become precious to us, for they held the key and building blocks of
creation. This book is a distillation of many of those recipes, with the ultimate goal of
empowering you in your creative process.
Michael and I felt compelled to write this book simply because we wanted to pay
these recipes forward to our fellow community of cooks, chefs, and bakers, the same
people we respectfully view as our extended family. At the risk of sounding dramatic,
we couldn’t stand the thought of these precious recipes that were accumulated and
developed over many years - and literally paid for in sweat and blood - sit idle. As
such, we are honored to share this Little Black Book with you, and it is our sincere
hope that you find it to be an invaluable resource that will be reached for time and
again. All of the recipes in this book have been time tested and proven to work well.
How you choose to use them is the exciting and fun part.
6
We've hand-picked the recipes in this Little Black Book with deliberate consideration in
the hopes that they will give you a strong foundation from which to create your own
little notebook of ideas, tips and treasures. This guide was curated with care, but don’t
be afraid to get it a little messy. Please, take it into the kitchen with you. Crack the
spine, dog-ear the pages, scribble notes in the margins – use this book to its fullest
extent as an inspiration in the kitchen and make this Little Black Book your own.
Michael Zebrowski
E
Acknowledgements
very cookbook has a team of passionate and talented people embedded within
each page and this one is certainly no exception. Many thanks are due to the
following people, without whom this book would not exist: Lisa Sragg, graphic
designer; Maureen Naff, copy editor; Sara Dreibelbis, writer/editor; Samantha Krivorot,
proofreader/editor; and of course the great Alan 'Battman' Batt whose beautiful photo-
graphs enliven the recipes.
Our sincere gratitude to the many mentors we have had the good fortune to work along
side with and learn from over the course of our careers: Ashfer Biju, David Bouley,
Thomas Ciszak, Rémy Fünfrock, Michael Gabriel, Ewald Notter, Jacques Torres, and
Bill Yosses to name a few.
Special thanks to Michael Brock for sharing his expertise and valued insight and to
Noelle Trakakis and The Pierre pastry team for their extensive recipe testing.
Many thanks and appreciation go out to our respective employers: The Culinary
Institute of America and The Pierre, A Taj Hotel for their enthusiasm and support.
Last, but most certainly not least, we would like to extend our heartfelt gratitude to
our family, friends and colleagues who’ve supported us throughout the writing of this
book. Their steadfast and unwavering encouragement was the fuel necessary to bring
this project to realization and we hold each and every one of them close to our hearts.
7
W
How To Use This Book
e conveniently broke down this book into 13 chapters, each one representing
a major category of the pastry arts. Moreover, the individual recipes that
make up each chapter are exactly that: individual. The book does not contain
composed plated desserts or elaborate entremets. What this book does contain, how-
ever, are the recipes needed to create those elaborate compositions for yourself. In
musical terms, this is not a song book, but instead a book of chords and scales for
you to create your own music.
Many of the recipes are timeless classics that we consider to be the workhorses of our
industry. Other recipes are special or unique to us in one way or another, and we en-
courage you to tweak them, play with them, and most importantly to have confidence
in their ability to perform as expected.
Measurements
The measurements in this book are listed in two columns - one in metric, the other in
US measures, but not in cups. That is because baking is about precision and accuracy
and cups as a measurement provide neither. The cups system is essentially a way of
measuring liquid volume, not dry weight, and converting between the two is not reliable.
We did however take some liberties with measurements - especially in the US column.
You will notice, for example, that all of the whole eggs, egg yolks, and egg whites are
displayed as a metric weight in the metric column, but displayed as “each” in the US
column rather than by weight. We did this for a few reasons. First, we wanted to give
chefs an easy option of choosing whether they wanted to weigh these ingredients out
or simply be able to read at a glance how many eggs they would need from the refrig-
erator. The second reason is that during our many hours of focus group surveys with
working cooks and chefs in the industry, this was overwhelmingly their preference.
Spoon Measurements
During our exhaustive recipe testing and focus group sessions, we were looking at
more than just outcomes and yields. We watched different chefs interpret each recipe,
noting how they worked most efficiently. When we saw many continually reach for
8
their measuring spoons to measure small amounts of spices, extracts and leaveners,
we decided to include teaspoon and tablespoon measures - along with the metric
weight where applicable - to give chefs a choice depending on their preference.
Furthermore, keeping with the practical nature of this book, an average kitchen scale
will not be very accurate when weighing measurements less than 2 grams in most
cases. In those scenarios, you will see spoon measurements in both the metric and
US columns to ensure the highest degree of accuracy in smaller sized recipes.
Procedures
The recipes in this book assume a base knowledge of pastry. As such, most of the
procedures are written in a direct and straightforward manner that will be comfortable
to pastry professionals at any level. This is a book written for chefs, by chefs, after all,
and the procedural language reflects that. However, we did include many recipes that
we feel any savory cook or chef, home baker, or enthusiast will be able to execute
with ease. As always, read through the entire recipe before proceeding, paying special
attention to any “chef’s notes” or anecdotes along the way the get the most out of
each recipe.
Ovens and Baking Times

All of the oven temperatures given in this book are intended for convection ovens.
This is primarily due to the fact that most restaurants, hotels and bakeries around
the world utilize them for their speed and efficiency more so than conventional ovens.
If you are baking in a conventional oven, you must increase the temperature and/or
time for these recipes. For cakes, cookies, breads, and other baked goods, the rule of
thumb for conventional oven conversion is to increase the temperature by 25ºF. This
is a guideline only, as every oven is different.
Some recipes in this book provide approximate suggested baking times, but many
more do not. As any experienced baker can affirm, there are many variables that
contribute to how long one product or another will take to bake. Consider for example:
baking one cake versus ten cakes in a single oven will have an effect on the baking
time. The same can be said for baking a sheet tray of cold cookie dough compared to
room temperature dough, and so forth. It is our opinion and experience that providing
information for what to look for when a product is done baking is more reliable than
providing baking times as commonly found in books geared toward the home baker.
continues on next page
9
Yields
Every recipe in this book has a yield in one form or another, and in many, multiple
yields are included. The most common yield found in every recipe is the “total weight”;
the weight of the recipe when completed. We consider this yield the most practical, as
it can serve as a guide to assist you in determining various yield-related questions
you may have in relation to each recipe, and gives you the flexibility in determining
your own custom yields. For example, the “total weight” can help you determine what
size container you will need to store an ice cream base in, approximately how many
1.5-ounce mini muffins any given muffin recipe will yield, or conversely how many
jumbo 7-ounce muffins a recipe will yield, and so forth. For the sake of convenience
and standardization, all of the recipes in this book that require the use of a stand
mixer are written to fit into a 5-quart mixer. Lastly, the recipe yields in this book are
meant to be customized for your own specific requirements. We encourage you to use
the yields associated with each recipe as a guideline and point of reference.
Gelatin
Every recipe in this book that calls for gelatin is formulated to use silver gelatin sheets
weighing approximately 2.5 grams per sheet. Additionally, you will see a corresponding
quantity of water associated with each gelatin measurement that is meant to provide
the required amount of hydration. This is to ensure that the gelatin will not be over
hydrated, and lends to a higher degree of consistency. Take note that this method of
blooming gelatin does not require you to wring out excess water.
Chef’s Notes and Anecdotes

Periodically throughout the book you will see Chef’s Notes and Anecdotes. These are
intended to provide additional tips and information not found in the streamlined
context of the procedures. Furthermore, we intentionally printed the book on uncoated
paper to make it easier for you to write your own notes on the recipes themselves, which
we have found to be a common practice amongst professionals and amateurs alike.
In Summary
As described above, this book has been written and organized to provide the utmost
convenience, efficiency and accuracy to professional chefs and cooks as well as home
bakers and enthusiasts. In it you will find all the information you need - from precise
measurements and yields to helpful tips and interesting anecdotes we’ve amassed
throughout our careers – to execute and experiment with these base recipes, and to
build on them as a foundation for your own original creations. We hope this Little
Black Book will become a go-to and well-used guide in your repertoire of recipes.
10
chapter
Tart and Pie Doughs

1
Linzer Dough 12
Pâte Brisée 13
Pâte Brisée, Whole Wheat 14
Pâte Sablé 15
Pâte Sablé, Almond 16
Pâte Sablé, Chocolate 17
Pâte Sablé, Cornmeal 18
Pâte Sablé, Graham Cracker 19
Pâte Sucrée 20
Pâte Sucrée, Almond 21
Doughs
Pâte Sucrée, Chocolate 22
Pie Dough, All-Butter 23
Pie Dough, Flaky American-Style 24
Puff Pastry Doughs

Puff Pastry, Chocolate 26
Puff Pastry, Classic 28
Puff Pastry, Inverse 30
Puff Pastry, Quick 25
Other Doughs
Choux a Craqueline 32
Cobbler Dough 33
Gingerbread House Dough 34
Pâte a Choux 35
Strudel Dough 36
Topping, Oat Crumb 37
Topping, Streusel 38
11
Linzer Dough
Ingredients Metric US
Butter 294 g 10.4 oz
Granulated Sugar 318 g 11.2 oz
Almond Flour 225 g 7.9 oz
Whole Eggs 150 g 3 each
Vanilla Extract 3g ½t
All-Purpose Flour 546 g 1 lb 3.3 oz
Cinnamon (ground) 3g 1¼ t
Baking Powder 5g 1t
Salt 6g 1t
Total Weight: 1.55 kg 3 lb 6.7 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter and sugar.
• Add the almond flour to combine.
• Add the eggs one at a time, followed by the extract, scraping down the bowl as necessary.
• Add the sifted dry ingredients and mix just until homogenous.
• Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour, preferably overnight.
Chef’s Notes:
• The dough can be refrigerated for 3 days or frozen up to 2 months.
This signature Austrian classic is known for its berry preserve filling and
tender lattice top dough. It is named after the Austrian city of Linz.
12
Pâte Brisée
Whole Milk 50 g 1.8 oz
Cake Flour 500 g 1 lb 1.6 oz
Salt 15 g 0.5 oz
Butter ( ½ -inch cubes, cold) 350 g 12.3 oz
Procedure:
• Whisk together the eggs and milk and keep cold.
• In a mixer fitted with a paddle attachment, mix together the dry ingredients and butter until
the butter is ¼ -inch, or “pea sized.”
• Add the liquid and mix until the dough is shaggy, but holds together when pressed between
two fingers.
• Turn the dough out on to a lightly floured work surface. Gently shape into desired sized rounds.
Chef’s Notes:
• To inhibit gluten development, keep all ingredients and mixing bowl as cold as possible.
• The exact amount of hydration needed can vary depending upon the humidity in the air and
the type of flour used.
13
Whole Wheat Pâte Brisée
Cake Flour 203 g 7.2 oz
All-Purpose Flour 203 g 7.2 oz
Fine Whole Wheat Flour 128 g 4.5 oz
Salt 10 g 2t
Granulated Sugar 10 g 2t
Water (cold) 193 g 6.8 oz
Procedure:
• Add the water and mix until the dough is shaggy, but holds together when pressed between
two fingers.
• Turn the dough out on to a lightly floured work surface. Gently shape into desired sized rounds.
Chef’s Notes:
14
Pâte Sablé
Powdered Sugar 180 g 6.3 oz
Salt 5g 1t
Egg Yolks 80 g 4 each
Cake Flour 510 g 1 lb 2 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, and salt.
• Add the egg yolks one at a time; scraping down the bowl as necessary.
• Add the sifted flour and mix just until combined.
Chef’s Notes:
• This dough is good for tarts as well as cookies.
15
Almond Pâte Sablé
Salt 5g 1t
Almond Extract ½t ½t
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, almond flour, and salt.
• Add the cake flour and mix just until combined.
Chef’s Notes:
16
Chocolate Pât e Sablé
Salt ½t ½t
Cocoa Powder 120 g 4.2 oz
Baking Powder ½t ½t
Total Weight: 894 g 1 lb 15.5 oz
Procedure:
• Add the eggs one at a time, scraping down the bowl as necessary.
• Add the sifted dry ingredients and mix just until combined. Do not over mix.
Chef’s Notes:
17
Cornmeal Pâte Sablé
Butter 340 g 12 oz
Lemon Zest 1 each 1 each
Honey 30 g 1 oz
Vanilla Extract 5g 1t
Bread Flour 225 g 7.9 oz
Cornmeal 225 g 7.9 oz
Salt 5g 1t
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, and zest.
• Add the egg yolks one at a time, followed by the honey and extract, scraping down the bowl
as necessary.
• Add the flour, cornmeal, and salt and mix just until combined.
Chef’s Notes:
• This dough is good for baked fruit tarts as well as cookies.
18
Graham Cracker Pâte Sablé
Butter 454 g 1 lb
Honey 114 g 4 oz
Light Brown Sugar 68 g 2.4 oz
Whole Wheat Flour 340 g 12 oz
All-Purpose Flour 170 g 6 oz
Salt 5g 1t
Cinnamon (ground) 3g 1t
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, honey and light brown sugar.
• Add the egg yolks one at a time, followed by the extract, scraping down the bowl as necessary.
• Add the sifted dry ingredients and mix just until combined.
Chef’s Notes:
• For cookies, brush with egg wash and sprinkle with cinnamon sugar. Bake at 300°F/149°C until
golden brown.
19
Pâte Sucrée
Butter 250 g 8.8 oz
Vanilla Bean (seeds) ½ each ½ each
Salt ½t ½t
Baking Powder (optional) ¼t ¼t
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, and vanilla bean seeds.
Chef’s Notes:
• Baking powder helps tenderize and add lightness to the crust.
20
Almond Pâte Sucrée
Butter 240 g 8.5 oz
Salt 5g 1t
Procedure:
• Add the almond flour to combine.
• Add the cake flour, being careful not to over mix the dough.
Chef’s Notes:
21
Chocolate Pâte Sucrée
Butter 227 g 8 oz
Powdered Sugar 227 g 8 oz
Salt ½t ½t
Total Weight: 1 kg 2 lb 3.3 oz
Procedure:
• Add the sifted dry ingredients to the butter mixture. Mix just until combined, scraping down
the bowl again.
Chef’s Notes:
22
All - Butter Pie Dough
Salt 6g 1t
Granulated Sugar 28 g 1 oz
Butter ( ¾ -inch cubes, cold) 338 g 12 oz
Water (ice cold) 90 g 3.2 oz
Vinegar (white or cider) 15 g 1T
Yield: one 9-inch double crust deep-dish pie
Procedure:
• In a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and butter until the butter
is ¼ -inch, or “pea sized.”
• Combine the ice water and vinegar and add ½ the liquid to the dry ingredients and mix for 10
seconds on low speed to hydrate.
• Add the remaining liquid and mix until the dough is shaggy but holds together when pressed
between two fingers.
• Turn the dough out onto a lightly floured work surface. Gently shape into desired sized rounds.
Chef’s Notes:
23
Flaky American Pie Dough
Salt 8g 1½ t
Granulated Sugar 8g 1½ t
Shortening (cold) 90 g 3.2 oz
Vinegar (white or cider) 7g 1½ t
Yield: one 9-inch double crust deep-dish pie
Procedure:
• In a mixer fitted with a paddle attachment, mix the flour, salt, sugar, butter, and shortening
until the butter is ¼ -inch, or “pea sized.”
• Add ½ of the liquid to the dry ingredients and mix for 10 seconds on low speed to hydrate.
• Add the remaining liquid and mix until the dough is shaggy but holds together when pressed
between two fingers.
• Turn the dough out onto a lightly floured work surface. Gently shape into desired sized rounds.
Chef’s Notes:
• The exact amount of hydration needed can vary depending upon the type of flour used and
the humidity in the air.
24
Quick Puff Pastry
Butter (softened) 150 g 5.3 oz
Salt 15 g 0.5 oz
White Vinegar ½t ½t
Butter ( ½-inch cubes, frozen) 454 g 1 lb
Procedure:
• In a mixer fitted with a paddle attachment, mix the flour, butter, and salt until well combined.
• Combine the water and vinegar. Add to the dry ingredients and mix to form a dough. Do not
over mix, but be sure there are no dry spots of flour in the dough.
• Add the cubed and frozen butter and mix just until combined. Pat the dough into a square,
wrap in plastic wrap, and refrigerate for at least 1 hour.
• Give the dough 4 book turns total, resting for 30 minutes in between every 2 turns.
Chef’s Notes:
• Acids like vinegar help relax gluten, making the dough more pliable.
• Quick puff pastry is ideal for applications where a “high rise” is not a priority, and/or if time
constraints are a concern.
• Puff pastry can be refrigerated for 3 days or frozen up to 2 months.
25
Chocolate Puff Pastry
Dough Packet (Détrempe):
Salt 10 g 2t
Butter Packet (Beurrage):
Butter (cold & softened) 425 g 15 oz
Cocoa Powder (sifted) 50 g 1.8 oz
26
Dough Packet Procedure:
• In a mixer fitted with a paddle attachment, combine the flour, salt, and butter. Mix until the
butter has coated the flour and is no longer visible.
• Combine the water and vinegar. Add it to the dry ingredients and mix to form a dough. Do not
• Pat the dough packet into a square, wrap in plastic wrap, and refrigerate for at least 1 hour.
Butter Packet Procedure:

• In a mixer fitted with a paddle attachment, mix the cold butter and sifted cocoa powder until
homogenous.
• Pat the chocolate butter packet into a square and refrigerate for at least 30 minutes.
Assembly Procedure:
• On a floured work surface, roll the corners of the chocolate butter packet into flaps.
• Put the dough packet into the center of the butter packet and fold the flaps to completely
cover the dough. Seal in the butter package.
• Give the dough 2 letter turns rolling the dough ⅜ -inch thick letting the dough rest in the
refrigerator wrapped in plastic wrap for 30 minutes.
• Repeat 2 more letter turns rolling the dough ⅜ -inch thick letting the dough rest in the
• Perform the last 2 letter turns for a total of 6.
Chef’s Notes:
• The butter packet should be the same consistency as the dough packet when you begin
assembly as this facilitates smooth and even lamination.
• Acid like vinegar helps relax gluten, making the dough more pliable.
27
Classic Puff Pastry
Salt 10 g 2t
Butter (cold & softened) 500 g 1 lb 1.6 oz
28

• Soften the butter to the same consistency as the rested and chilled dough packet.
Assembly Procedure:
• On a floured work surface, roll the corners of the dough packet into flaps.
• Put the butter packet into the center of the dough packet and fold the flaps to completely
cover the butter. Seal in the dough package.
• Repeat 2 more letter turns letting the dough rest in the refrigerator wrapped in plastic wrap
for 30 minutes.
Chef’s Notes:
29
Inverse Puff Pastry
Salt 12 g 2t
Butter (cold & cubed) 400 g 14 oz
30

• In a mixer fitted with a paddle attachment, mix the flour and cold butter until homogenous.
• Pat the butter packet into a square and refrigerate for at least 20-30 minutes.
Assembly Procedure:
• On a floured work surface, roll the corners of the butter packet into flaps.
• Put the dough packet into the center of the butter packet and fold the flaps to completely
cover the dough. Seal in the butter package.
• Repeat 2 more letter turns rolling the dough ⅜ -inch thick letting the dough rest in the
Chef’s Notes:
31
Choux aux Craquelin
Salt ½t ½t
Yield: two full sheet pans
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter and sugars.
• Spread the craquelin dough onto a silicone baking mat or parchment paper. Place a piece of
parchment paper on top of the dough and roll thin and evenly to 1/ 16 -inch thick.
• Refrigerate the dough until firm, or freeze.
• Pipe the pâte a choux into desired sized rounds. Cut the craquelin dough into circles large
enough to cover the uncooked pâte a choux.
• Place a craquelin dough circles on top on each pâte a choux round.
• Bake at 375°F (191ºC) until golden brown and baked through.
32
Cobbler Dough
Baking Powder 10 g 2t
Salt 5g 1t
Butter ( ½ -inch cubes, cold) 170 g 6 oz
Heavy Cream (cold) 200 g 7.1 oz
Procedure:
• In a mixer fitted with a paddle attachment, mix the flours, sugar, baking powder, salt, and
butter until the butter is ¼ -inch, or “pea sized.”
• Add the cream and mix just until a dough is formed; do not over mix.
• Roll the dough to about ¼ -inch thick and cut out desired sized discs with a cookie cutter.
• Overlap the discs on top of your favorite prepared fruit filling to make a “cobblestone” look.
• Bake at 350ºF (177ºC) until golden brown.
Chef’s Notes:
33
Gingerbread House Dough
I ngredients Metric US
Margarine 215 g 7.6 oz
Corn Syrup 255 g 9 oz
Bread Flour 683 g 1 lb 8 oz
Baking Soda 3g ½t
Salt 3g ½t
Cinnamon (ground) 12 g 2T
Cloves (ground) 6g 1½ t
Ginger (ground) 6g 1½ t
Cardamom (ground) 3g ¾t
Baking Soda 3g ¾t
Total Weight: 1.494 kg 3 lb 3 oz
Procedure:
• In a saucepan, heat the margarine, sugar, corn syrup, and milk while stirring until it becomes
a smooth paste. Allow the paste to cool just until warm.
• Combine the dry ingredients into a bowl of a mixer fitted with a paddle attachment, add the
warm paste and mix until a smooth, homogenous dough forms.
• Wrap the dough in plastic wrap and refrigerate overnight before use.
Chef’s Notes:
• If wrapped very well, this dough can keep for several months in the refrigerator and even
longer in the freezer.
34
Pâte a Choux
Water 250 g 8.8 oz
Butter ( ½ -inch cubes) 250 g 8.8 oz
Salt 5g 1t
Granulated Sugar 5g 1t
Whole Eggs 400-500 g 8-10 each
Procedure:
• In a saucepan, bring the water, milk, butter, salt, and sugar to a boil.
• Remove from the heat and stir in the sifted flour all at once.
• Place the pan back over medium heat and cook the paste to dry it out, stirring continuously
for 2-3 minutes. A thin film will form on the bottom and the paste will pull away from the pan.
• Transfer the dough to a mixing bowl fitted with a paddle attachment and beat the mixture to
release the steam. Allow the mixture to cool enough so as to not cook the eggs when added.
• Add the eggs incrementally, scraping down the bowl as necessary until the proper consistency
is reached.
35
Strudel Dough
Bread Flour 200 g 7 oz
Salt ½t ½t
Vegetable Oil 80 g 2.8 oz
Water (110ºF/43ºC) 300 g 10.6 oz
White Vinegar 5g 1t
Yield: two large strudels
Procedure:
• In a mixer fitted with a paddle attachment, mix the dry ingredients.
• Add the liquid ingredients to the dry ingredients and mix to develop gluten.
• When the dough comes together enough, switch to a hook attachment and knead until gluten
is fully developed.
• Lightly coat the dough with oil and place in a lightly oiled bowl.
• Cover with plastic wrap and allow to rest for 30 minutes at room temperature before use.
Chef’s Notes:
• The dough should be soft and supple. You may need a little more water depending on the
type of flour used and the humidity in the air.
• Acid like vinegar or lemon juice helps relax the gluten to make the dough easier to stretch.
36
Oat Crumb Topping
Butter 600 g 1 lb 5.1 oz
Light Brown Sugar 675 g 1 lb 7.8 oz
Rolled Oats 345 g 12.2 oz
Salt 10 g 2t
Baking Powder 5g 1t
Baking Soda 5g 1t
Cardamom (ground) 2g 1t
Procedure:
• Melt the butter and set aside.
• Combine the rest of the ingredients by hand, making sure there are no lumps.
• Add the melted butter and mix to combine by hand.
Chef’s Notes:
• The crumb topping can be refrigerated for 3 days or frozen up to 2 months.
37
Streusel Topping
Light Brown Sugar 227 g 8 oz
Butter (cubed & cold) 454 g 1 lb
Cinnamon (ground) 11 g 1 T, 1 t
Salt 8g 1¼ t
Vanilla Extract 7g 1½ t
Bread Flour 750 g 1 lb 10.4 oz
Streusel Variations:
Tea Streusel (loose tea) 15 g 0.5 oz
Lemon or Lime Streusel (zest) 3 each 3 each
Orange Streusel (zest) 2 each 2 each
Nut Streusel (chopped, not toasted) 428 g 15 oz
Procedure:
• In a mixer fitted with a paddle attachment, mix all of the ingredients until desired size of crumb
is achieved.
Variations:
• Mix the streusel variation inclusion along with the rest of the ingredients in the recipe.
Chef’s Notes:
• Streusel can be refrigerated for 3 days or frozen up to 2 months.
38
chapter
Tart Fillings 2
Beet Tart Filling 40
Bittersweet Chocolate Custard Tart Filling 41
Bittersweet Chocolate Ganache Tart Filling 42
Caramel Custard Tart Filling 44
Tart, Pie & Strudel Fillings

Caramel-Nut Tart Filling 43
Chocolate-Raspberry Tart Filling 46
Lemon Tart Filling 47
Milk Chocolate-Nut Tart Filling 48
Passion Fruit Tart Filling 49
Peanut-Caramel Tart Filling 50
Quiche Custard Tart Filling 51
Pie and Pie Fillings
Apple Pie Filling 52
Fresh Blueberry Pie Filling 54
Key Lime Pie 56
Peach Pie Filling 55
Pecan Pie Filling 58
Pumpkin Pie Filling 59
Rhubarb Pie Filling 60
Sour Cherry Pie Filling 61
Strudel Fillings
Apple Strudel Filling 62
Cabbage-Bacon Strudel Filling 63
Mixed Berry Strudel Filling 64
39
Beet Tart Filling
Beet Puree 900 g 1 lb 15.7 oz
Orange Juice 50 g 1.8 oz
Salt 5g 1t
Cinnamon (ground) ½t ½t
Ginger (ground) ¼t ¼t
Coriander (ground) ¼t ¼t
Heavy Cream 250 g 8.8 oz
Procedure:
• In a mixer fitted with a paddle attachment, lightly mix the whole eggs and yolks to blend. Add
the puree and juice and mix to combine.
• Add the sugars and spices, followed by the milk and cream.
• Bake at 300ºF (149ºC) in blind baked tart shells until set.
40
Bittersweet Chocolate
Custard Tart Filling
Salt ¼t ¼t
Chocolate (58-66%) 200 g 7 oz
Procedure:
• In a saucepan, bring the cream, milk, sugar, and salt to a boil.
• Pour over the chocolate, allow to stand for a few minutes, then whisk until smooth.
• Whisk the egg yolks into the chocolate mixture.
• Strain the filling through a fine-mesh strainer.
• Bake at 250°F (121ºC) in blind baked tart shells just until set.
Chef’s Notes:
• This recipe can be infused with coffee, spices, tea, ginger, citrus, etc.
41
Bittersweet Chocolate
Ganache Tart Filling
Chocolate (61%, chopped) 344 g 12.1 oz
Invert Sugar 44 g 1.5 oz
Salt 1/ 8 t 1/ 8 t
Yield: two 9-inch tarts
Procedure:
• Combine the chocolate, butter, sugar, and salt in a bowl large enough to accommodate the
entire recipe.
• Bring the cream to a boil and pour over the chocolate mixture.
• Allow the mixture to stand for a few minutes, then emulsify gently to avoid creating air bubbles.
• Pour the ganache into blind baked tart shells and allow to cool and set at room temperature.
42
Caramel-Nut Tart Filling
Water 50 g 1.8 oz
Glucose Syrup 50 g 1.8 oz
Walnuts or Pecans (chopped) 250 g 8.8 oz
Salt ½t ½t
Almond Cream 400 g 14.1 oz
Procedure:
• In a saucepan, boil the sugar and water. Add the glucose and cook to a deep amber caramel.
• Add the cream, milk, nuts, and salt to the caramel mixture.
• Cook the mixture, stirring constantly for about 2 minutes, or until slightly thickened. Set aside
to cool.
• Spread the cooled caramel mixture in the bottom of the unbaked tart shells.
• Spread the almond cream on top of the caramel-nut mixture. Make sure the almond cream
touches the edges of the dough, otherwise the caramel filling will bubble out during baking.
• Bake at 350ºF (177ºC) until evenly browned.
43
Caramel Custard Tart Filling
Caramel:
Butter (cubed) 129 g 4.5 oz
Granulated Sugar 484 g 1 lb 1 oz
Custard:
Caramel 880 g 1 lb 15 oz
Heavy Cream 890 g 1 lb 15.4 oz
Salt 4g ¾t
44
Caramel Procedure:
• In a saucepan, bring the butter and cream to a boil and set aside.
• In a separate saucepan, bring the sugar and water to a boil. Add the glucose and cook to a
deep amber caramel.
• Deglaze with the melted butter/cream mixture and emulsify until smooth.
Custard Procedure:
• In a saucepan, bring the caramel and cream to a boil.
• Whisk the whole eggs, yolks, and salt. Temper with the caramel/cream mixture.
• Remove excess air bubbles from the top of the custard by placing a piece of plastic wrap or
paper towel on the surface and then removing.
45
Chocolate-Raspberry Tart Filling
Chocolate (64%) 400 g 14 oz
Whole Milk 140 g 5 oz
Heavy Cream 280 g 10 oz
Raspberry Puree 100 g 3.5 oz
Raspberry Liqueur 20 g 0.7 oz
Procedure:
• Melt the chocolate and set aside.
• Mix the eggs, milk, cream, and puree together. Heat the mixture to 158ºF (70ºC) and strain
over the melted chocolate.
• Emulsify until smooth and stir in the raspberry liqueur.
• Bake at 300ºF (149ºC) in blind baked tart shells just until set.
46
Lemon Tart Filling
Lemons (juice & zest) 12 each 12 each
Salt 1/ 8 t 1/ 8 t
Butter (melted) 175 g 6.2 oz
Procedure:
• Whisk together the juice, zest, eggs, sugar, and salt until smooth.
• Whisk the melted butter into the lemon mixture.
• Warm the filling over a water bath until about 120°F (49°C). Using an immersion blender, blend
everything together then strain the mixture through a fine-mesh strainer.
• Bake at 250°F (121°C) in blind baked tart shells just until set.
47
Milk Chocolate-Nut Tart Filling
Salt ¼t ¼t
Nut Paste (unsweetened) 70 g 2.5 oz
Milk Chocolate (chopped) 280 g 9.9 oz
Procedure:
• In a saucepan, bring the cream, sugar, salt, and nut paste to a boil.
• Pour over the chocolate, allow to stand for a few minutes, then whisk until smooth.
• Whisk the eggs into the chocolate mixture.
• Bake at 225°F (107°C) in blind baked tart shells just until set.
48
Passion Fruit Tart Filling
Passion Fruit Puree (10% sugar) 1 kg 2 lb 3.3 oz
Lime Zest 1 each 1 each
Salt 1/ 8 t 1/ 8 t
Procedure:
• Whisk all of the ingredients together until smooth.
• Warm the filling over a water bath until about 120°F (49ºC). Using an immersion blender, blend
everything together then strain through a fine-mesh strainer.
49
Peanut-Caramel Tart Filling
Milk Chocolate 160 g 5.6 oz
Unsalted Peanuts (roasted) 500 g 1 lb 1.6 oz
Honey 60 g 2.1 oz
Salt ¼t ¼t
Water 60 g 2.1 oz
Procedure:
• Place the chocolate, peanuts, honey, and salt in a bowl large enough to accommodate the
entire recipe and set aside.
• In a saucepan, boil the sugar and water. Add the glucose and cook to a deep amber caramel.
• Deglaze with the cream and emulsify until smooth.
• Pour the caramel over the chocolate mixture and emulsify until combined.
• Pour the warm filling into blind baked tart shells and allow to cool and set at room temperature.
Chef’s Notes:
• The peanuts in this recipe may be substituted with other varieties of nuts.
• Salted nuts may be used if desired, simply eliminate the salt in the recipe.
• We like to pair this tart with Milk Chocolate Chantilly on page 204.
• The tart is best served room temperature.
50
Quiche Custard Tart Filling
Whole Milk 500 g 1 lb 1.6 oz
Crème Fraiche 200 g 7 oz
Salt 8g 1½ t
Black Pepper (freshly ground) ¾t ¾t
Nutmeg (ground) ¼t ¼t
Cayenne Pepper ¼t ¼t
Yield: four 9-inch tarts
Procedure:
• Whisk the milk, cream, crème fraiche, eggs, and seasonings until smooth.
• Strain the custard through a fine-mesh strainer.
• Bake at 250ºF (121ºC) in blind baked shells until set.
Chef’s Notes:
• Adjust the seasonings according to the type of quiche you are making and your taste.
51
Apple Pie Filling
Apples (thinly sliced) 908 g 2 lb
Lemon Juice 15 g 1T
Lemon Zest ½ each ½ each
Salt 1/ 8 t 1/ 8 t
Butter 28 g 1 oz
Apple Brandy 28 g 1 oz
Cornstarch 14 g 0.5 oz
Yield: one 9-inch pie
52
Procedure:
• In a large bowl, mix together the apples, sugars, juice, zest, spices, and salt. Allow the apples
to macerate at room temperature for 1-3 hours.
• Strain the apples, reserving the liquid.
• In a small saucepan, reduce the liquid, butter, and brandy until syrupy.
• Toss the apples with the cornstarch, followed by the reduced liquid.
• Fill a 9-inch pie crust with the apple pie filling.
• Cover with the top crust and seal the edges. Cut several slits in the top crust.
• Lightly cover the pie with plastic wrap and refrigerate for 30- 60 minutes before baking.
• Bake at 375°F (191°C) until golden brown.
Chef’s Notes:
• For best results, use a blend of apples with contrasting flavor profiles and degrees of acidity.
• The apples should be sliced thin so they can lie close together. Thick slices have more air
space between them. As they bake, the air space disappears and the apples sink lower in the
pan leaving a gap between them and the top crust.
53
Fresh Blueberry Pie Filling
Blueberries 750 g 1 lb 10.5 oz
Lemon Juice 37 g 1.3 oz
Lemon Zest ½t ½t
Salt 1/ 8 t 1/ 8 t
Black Pepper (freshly ground) 1/ 8 t 1/ 8 t
Instant Tapioca 16 g 0.6 oz
Procedure:
• Mix all of the ingredients in a bowl. Allow the blueberries to macerate at room temperature for
30 minutes.
• Fill a 9-inch pie crust with the blueberry pie filling.
54
Peach Pie Filling
Peeled Peaches ( 3/ 8 -inch slices) 1.1 kg 2 lb 7 oz
Lemon Juice 15 g 1T
Cinnamon (ground) ¼t ¼t
Salt 1/ 8 t 1/ 8 t
Procedure:
• Mix all of the ingredients in a bowl. Allow the peaches to macerate at room temperature for
30 minutes.
• Fill a 9-inch pie crust with the peach pie filling.
• Bake at 375ºF (191ºC) until golden brown.
55
Key Lime Pie
Key Lime Pie Filling

Key Lime Juice 600 g 1 lb 5.2 oz
Lime Zest (finely chopped) 3 each 3 each
Condensed Milk 1.955 kg 4 lb 5 oz
Salt 1/ 8 t 1/ 8 t
Key Lime Pie Crust

Graham Cracker Crumbs 240 g 8.5 oz
Lime Zest (optional) 1 each 1 each
Total Weight: 450 g 15.9 oz
Yield: two 10-inch cake or pie pans
56
Filling Procedure:
• In a mixer fitted with a whisk attachment, mix all of the ingredients until smooth. This step may
be done by hand if desired.
• Pour the filling into blind baked key lime pie crusts.
• Bake at 275°F (135°C) just until set.
Crust Procedure:
• Combine all of the ingredients until moistened.
• Evenly press into the bottom of parchment lined cake or pie pans.
• Bake at 350°F (177°C) until lightly browned and just set (about 5-7 minutes). Allow to cool
before pouring the filling over the crust.
57
Pecan Pie Filling
Salt 5g 1t
Dark Corn Syrup 250 g 8.8 oz
Vanilla Extract 10 g 2t
Bourbon 10 g 2t
Pecans (toasted & chopped) 175 g 6.2 oz
Procedure:
• Lightly whisk the eggs, sugar, and salt together.
• Add the corn syrup, extract, and bourbon and lightly whisk to blend.
• Whisk in the flour, followed by the melted butter.
• Put the pecans in the pie shell and pour the corn syrup mixture evenly over them.
• Bake at 300°F (149ºC) until set.
58
Pumpkin Pie Filling
Pumpkin Puree 720 g 1 lb 9.4 oz
Salt 5g 1t
Ginger (ground) 2g 1t
Cloves (ground) ½t ½t
Yield: two 10-inch pies
Procedure:
• In a mixer fitted with a paddle attachment, lightly mix the eggs to blend. Add the puree and mix
to combine.
• Add the sugars and spices, followed by the milk and cream.
• Bake at 300°F (149ºC) in blind baked pie shells until set.
59
Rhubarb Pie Filling
Rhubarb (½ -inch dice) 600 g 1 lb 5.2 oz
Orange Zest (finely chopped) ½ each ½ each
Salt 1/ 8 t 1/ 8 t
Instant Tapioca 29 g 1 oz
Procedure:
• In a bowl, mix the diced rhubarb, sugar, zest, vanilla, salt, and tapioca. Allow the rhubarb to
macerate at room temperature for 30 minutes.
• Fill a 9-inch pie crust with the rhubarb pie filling.
60
Sour Cherry Pie Filling
Sour Cherries (pitted) 625 g 1 lb 6 oz
Lemon Juice 7g 1½ t
Almond Extract ¼t ¼t
Salt 1/ 8 t 1/ 8 t
Butter (small cubes) 14 g 1T
Procedure:
• In a bowl, mix the cherries, sugars, juice, extract, vanilla, salt, and tapioca. Allow the cherries
to macerate at room temperature for 30 minutes.
• Fill a 9-inch pie crust with the cherry pie filling and dot with butter.
61
Apple Strudel Filling
Bread Crumb Mixture:
Bread Crumbs 130 g 4.6 oz
Butter 65 g 2.3 oz
Apple Filling:
Apples (thinly sliced) 1.375 kg 3 lb 0.5 oz
Golden Raisins 150 g 5.3 oz
Dark Rum 20 g 0.7 oz
Salt ¼t ¼t
Yield: two 20 to 24-inch strudels
Bread Crumb Procedure:

• Sauté the bread crumbs in butter until lightly toasted and set aside to cool.
Apple Filling Procedure:

• Combine all of the ingredients just before assembly.
Chef’s Notes:
• For best results, use a blend of apples with contrasting flavor profiles and degrees of acidity.
• If you mix the filling in advance, the sugar will cause the apples to leach liquid, which will make
it messier to roll up the strudels.
62
Cabbage-Bacon Strudel Filling
Cabbage 850 g 1 lb 14 oz
Bacon ( ¼-inch strips) 150 g 5.3 oz
Onion (cut in half, sliced) 200 g 7 oz
Caraway Seeds 5g 2t
Granulated Sugar 7g 1½ t
Salt 5g 1t
Black Pepper (freshly ground) 5g 1t
Fresh Dill (chopped) 12 g 0.4 oz
Fresh Parsley (chopped) 12 g 0.4 oz
Yield: one 20 to 24-inch strudel
Procedure:
• Quarter the cabbage vertically and remove any tough outer leaves and the center core. Slice
the cabbage into thin strips and set aside.
• In a frying pan, fry the bacon on medium-low heat until crisp and golden brown. Remove the
bacon with a slotted spoon and drain on paper towels.
• Add the cabbage, onions, caraway seeds, sugar, salt, and pepper to the pan and cook until
tender, but not browned.
• Stir in the bacon and herbs. Adjust the seasoning to taste.
63
Mixed Berry Strudel Filling
Strawberries (hulled & quartered) 375 g 13.2 oz
Raspberries 125 g 4.4 oz
Blackberries 125 g 4.4 oz
Blueberries 125 g 4.4 oz
Framboise Eau-de-Vie 150 g 5.3 oz
Salt 1/ 8 t 1/ 8 t
Genoise ( ½-inch cubes) 150 g 5.3 oz
Yield: one 20 to 24-inch strudel
Procedure:
• Mix the berries, eau-de-vie, zest, vanilla bean seeds, and salt until well combined.
• Gently mix the genoise cubes into the berry mixture until thoroughly mixed.
64
chapter
Cakes Pound Cakes 3

Baumkuchen Torte 66 Classic 96
Black Forest Chocolate 68 Cornmeal 97
Carrot 69 Cream Cheese 98
Cheesecake, Graham Hazelnut 99

70
Cracker Crust
Lemon Poppy Seed 100
Cheesecake, Goat Cheese 71
Marble 102
Cheesecake, New York 72
Pumpkin-Chocolate Chip 104
C ak e s & S o u ffl é s
Cheesecake, Pumpkin 73
Chocolate Fruit & Nut 74

Soufflés
Classic Yellow Butter 76
Chocolate 106
Devil’s Food 77
Grand Marnier 108
Financier, Almond 78
Passion Fruit 110
Financier, Chocolate 79
Quark 111
Flourless Chocolate 80
Smoked Salmon 112
Flourless Chocolate Truffle 81
Fruit 82
Individual Cakes
Lemon 84
Chocolate Lava 114
Moist Honey 86
Chocolate Soufflé 115
Orange Olive Oil 85
Cupcakes, Chocolate 116
Pain de Gênes 88
Cupcakes, Gluten-Free
118
Pumpkin 89 Chocolate
Red Velvet 90 Cupcakes, White 119
Sweet Potato 91 French Angel Food 120
Tea Cake 92 Gluten-Free Chocolate 121
Tea Cake, Orange 93 Lemon Pudding 122
Winemakers’ Grape 94
65
Baumkuchen Torte
Almond Paste 200 g 7 oz
Butter (softened) 400 g 14 oz
Rum (dark) 60 g 2.1 oz
Cardamom (ground) ½t ½t
Nutmeg (ground) ½t ½t
Vanilla Beans (seeds) 2 each 2 each
Egg Whites 600 g 20 each
Cream of Tartar 6g 2t
Cake Flour 200 g 7 oz
Almond Flour 200 g 7 oz
Salt 5g 1t
Yield: one half hotel pan
66
Procedure:
• In a mixer fitted with a paddle attachment, mix the almond paste and sugar until crumbs form.
Add the butter and then cream until smooth.
• Add the rum, zest, spices, and cream, scraping down the bowl as necessary.
• Gradually add the egg yolks, scraping down the bowl again.
• Make a stiff peak French meringue with the egg whites, sugar, and cream of tartar.
• Fold the meringue into the almond paste mixture until streaky, followed by the dry ingredients
until homogenous.
• Line a half hotel pan with pan spray and parchment paper.
• Spoon a small amount of batter onto the parchment paper. With an off-set spatula, spread
the batter to approximately ⅛ -inch thick. You want to cover the paper completely with a thin,
even layer.
• Place under a broiler and cook until light brown; this should take about 1-2 minutes and often
requires that you rotate the hotel pan to ensure even baking. Spread another layer of batter
over the cake and place under the broiler. Continue on in this way until all of the batter is used.
Chef’s Notes:
• For added flavor and moisture, during the baking process brush a light coating of apricot jam
thinned with rum on top of every other cooked layer.
In German, “baumkuchen” means “tree cake.” These cakes are traditionally made by brushing layers of
batter onto a rotating spit, allowing one layer to cook fully before brushing on the next, which gives the
final cake the appearance of concentric tree rings. In this version, the method of broiling each layer gives
the cake those same golden striations, but with the layers stacked on top of each other rather than
around each other in rings. Baumkuchen prepared in this manner is often used to line terrine molds
for both sweet and savory applications, or can be simply sliced and served like any other cake.
67
Black Forest Chocolate Cake
Powered Sugar 90 g 3.2 oz
Whole Egg 50 g 1 each
Salt 5g 1t
Yield: two 6-inch cake pans
Procedure:
• Combine the whole egg, yolks, and extract. Add to the mixer in 3 additions, scraping down
the bowl as necessary.
• In a separate mixing bowl fitted with a whisk attachment, make a stiff peak French meringue
with the egg whites, sugar, and cream of tartar. Gently fold into the butter mixture until streaky.
• Gently fold the sifted dry ingredients into the meringue mixture until homogenous.
• Bake at 350°F (177ºC) until the cake springs back to the touch and a skewer inserted comes
out clean.
68
Carrot Cake
Cinnamon (ground) 8g 1T
Salt ½t ½t
Baking Soda ¾t ¾t
Baking Powder ¼t ¼t
Carrots (peeled & grated) 340 g 12 oz
Pineapple (finely chopped) 115 g 4 oz
Walnuts (toasted & chopped) 70 g 2.5 oz
Yield: one 10-inch cake pan
Procedure:
• In a mixer fitted with a whisk attachment, whip the eggs and sugar until light and thick.
• Add the oil into the egg mixture in a steady stream.
• Sift the dry ingredients and add 3 tablespoons to the carrot, pineapple, and walnut mixture
and stir to combine.
• Add the dry ingredients to the whipped egg foam. Continue to whisk until almost combined,
scraping down the bowl as necessary.
• Fold in the carrot, pineapple, and walnut mixture into the dry ingredients until homogenous.
out clean.
69
Cheesecake
Graham Cracker Crust
Graham Cracker Crumbs 355 g 12.5 oz
Yield: three 10-inch cake pans
Procedure:
• Mix all of the ingredients until combined.
• Evenly press onto the bottom of the parchment-lined cake pans.
• Bake at 350°F (177°C) until lightly browned and just set (about 5-7 minutes).
• Cool thoroughly before pouring the cheesecake batter over the crust.
70
Goat Cheese Cheesecake
Goat Cheese 582 g 1 lb 4.5 oz
Cream Cheese (softened) 450 g 15.9 oz
Sour Cream 350 g 12.3 oz
Procedure:
• In a mixer fitted with a paddle attachment, mix the goat cheese, cream cheese, sugar, zest,
and vanilla bean seeds on medium speed until smooth and creamy, scraping down the bowl
as necessary.
• On medium speed, add the eggs in 3 additions, scraping down the bowl again as necessary.
• Add the sour cream and heavy cream and mix until smooth.
• Strain through a fine-mesh strainer.
• Bake at 300°F (149ºC) in a water bath.
Chef’s Notes:
• For best results, use a high quality soft goat cheese.
• Use 200 g (7 oz) of graham cracker crumb mix on page 70 for one 10-inch cake pan.
71
New York Cheesecake
Cream Cheese (softened) 1.36 kg 3 lb
Procedure:
• In a mixer fitted with a paddle attachment, mix the cream cheese and sugar on medium speed
until smooth, scraping down the bowl as necessary.
• On medium speed, add the whole eggs and yolks one at a time, scraping down the bowl again
as necessary.
• Add the cream and extract and mix until homogenous.
• Bake at 300°F (149°C) in a water bath.
Chef’s Notes:
• It is important not to incorporate too much air into the batter. A New York cheesecake is
supposed to have a dense, creamy texture. If you incorporate too much air into the batter
the cheesecake takes on a light and fluffy texture which is not traditional for the style.
• Cheesecake can be covered or uncovered during baking, depending on if color is desired on
the top.
72
Pumpkin Cheesecake
Cream Cheese (softened) 908 g 2 lb
Pumpkin Puree 737 g 1 lb 10 oz
Total Weight: 2.27 kg 5 lb
Procedure:
• In a mixer fitted with a paddle attachment, mix the cream cheese and sugars on medium speed
until smooth, scraping down the bowl as necessary.
• On medium speed, add the whole eggs and yolks one at a time, scraping down the bowl again
as necessary.
• Add the puree and spices to the cream cheese mixture and mix until homogenous.
• Bake at 300°F (149°F) in a water bath.
73
Chocolate Fruit & Nut Cake
Baking Soda ½t ½t
Salt 5g 1t
Pecans (toasted/coarsely chopped) 125 g 4.4 oz
Dried Cherries 75 g 2.6 oz
Dried Apricots (coarsely chopped) 75 g 2.6 oz
Dried Pears (coarsely chopped) 75 g 2.6 oz
Chocolate Chips (mini) 75 g 2.6 oz
Honey 40 g 1.4 oz
Coffee Extract 5g 1t
74
Procedure:
• Sift the dry ingredients and set aside.
• Toss the chopped dried fruit, nuts, and chocolate chips with a small amount of the sifted dry
ingredients and set aside.
• In a mixer fitted with a paddle attachment, cream the butter, sugar, and honey until light and
fluffy.
• Combine the sour cream with the extracts.
• Alternately add the sifted dry ingredients with the sour cream mixture, beginning and ending
with the dry ingredients.
• Fold in the dried fruits, nuts, and chocolate chips, scraping down the bowl as necessary; do
not overwork the batter.
• Bake at 325°F (163°C) until a skewer inserted comes out with some moist crumbs. Unmold
the cakes onto a cooling rack.
• Soak the cake with brandy or rum flavored simple syrup if desired while the cake is still warm.
• Glaze the cake with the chocolate-butter glaze on page 189.
75
Classic Yellow Butter Cake
Almond Extract 5g 1t
Baking Powder 30 g 1 oz
Salt 7g 1½ t
Procedure:
• Whisk the egg yolks, first weight of milk, and extracts until smooth; set aside.
• In a mixer fitted with a paddle attachment, blend the sifted dry ingredients until aerated.
• Add the softened butter and second weight of milk and mix for about 2 minutes on medium
speed, scraping down the bowl as necessary.
• Gradually add the egg yolk mixture in several additions, scraping down the bowl as necessary.
• Mix the batter for 30 seconds on medium speed.
• Bake at 350°F (177ºC) until a skewer inserted comes out clean.
76
Devil’s Food Cake
Baking Soda 1½ t 1½ t
Salt 1t 1t
Egg Yolk 20 g 1 each
Buttermilk 180 g 6.4 oz
Coffee (cooled) 180 g 6.4 oz
Vanilla Extract 1½ t 1½ t
Yield: one half sheet pan or one 10-inch cake pan
Procedure:
• Sift the dry ingredients together; set aside.
• In a mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
• Gradually add the eggs, scraping down the sides of the bowl as necessary.
• Alternately add the dry and wet ingredients.
out clean.
77
Almond Financier
Butter 260 g 9.2 oz
Salt ¼t ¼t
Honey 60 g 2.1 oz
Procedure:
• Make beurre noisette with the butter. Strain through a fine-mesh strainer and set aside to cool.
• Blend the sugar, flours and salt in a bowl In a mixer fitted with a paddle attachment; then mix
until well combined.
• Combine the egg whites and extract. Add to the dry ingredients gradually and mix until just
combined; do not over mix.
• Add the honey and mix just until combined.
• Add the beurre noisette in 3 additions and mix until incorporated.
• Chill until firm.
out clean.
78
Chocolate Financier
Butter 130 g 4.6 oz
Baking Powder ¼t ¼t
Salt ¼t ¼t
Procedure:
• Make beurre noisette with the butter. Strain through a fine-mesh strainer and set aside to cool.
• Make a ganache with the cream and chocolate and set aside.
• In a mixer fitted with a paddle attachment, combine the sifted dry ingredients.
• Mix the egg whites into the dry ingredients in 3 additions on low speed, scraping down the
bowl as necessary.
• Add the beurre noisette in 3 additions.
• Add the ganache and mix until incorporated.
out clean.
79
Flourless Chocolate Cake
Butter 233 g 8.2 oz
Chocolate (70-72%) 120 g 4.2 oz
Salt ½t ½t
Total Weight: 937 g 1 lb 1 oz
Procedure:
• Melt the butter and chocolate together; cool until 120°F (49°C).
• Stir in the flour, egg yolks and salt.
• In a mixer fitted with a whisk attachment, make a medium-soft peak French meringue with
the sugar and egg whites.
• Fold the meringue into the chocolate mixture.
• Bake at 350°F (177°C) until a skewer inserted comes out with a few crumbs on it.
• Allow the cake to cool in the pan before unmolding.
80
Flourless Chocolate
Truffle Cake
Water 135 g 4.8 oz
Salt ½t ½t
Butter ( ½ -inch cubes) 245 g 8.6 oz
Procedure:
• In a saucepan, bring the water, sugar, salt and butter to a boil. Add the chocolate and whisk
until smooth.
• Temper the chocolate mixture with the eggs.
• Fill a prepared cake pan that has been buttered and sugared.
• Bake at 325°F (163ºC) in a water bath just until set.
• Allow the cake to cool in the pan before unmolding.
Chef’s Notes:
• Toasted and chopped nuts may be added to the batter as desired.
81
Fruit Cake
Honey 50 g 1.8 oz
Orange Zest 1 each 1 each
Salt 5g 1t
Dried Fruit (macerated in brandy,

1 kg 2 lb 3.3 oz
then drained & patted dry)
Mixed Nuts (toasted & chopped) 350 g 12.3 oz
Yield: two 9-inch loaf pans
This recipe is what fruit cake is supposed to be. Moist, delicious, and devoid of bitter, fluorescent
candied fruit pieces. Enjoy it anytime of the year with coffee, tea, or a glass of cold milk.
82
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, honey, and zests.
• Add the whole eggs and yolks one at a time, followed by the extract, scraping down the bowl
as necessary.
• Add the macerated dried fruit and nuts and mix just to incorporate.
• Bake at 325°F (163°C) until a skewer inserted comes out clean.
• Soak with simple syrup spiked with brandy while still hot from the oven.
• Allow the cake to cool in the pan just until warm before unmolding.
Chef’s Notes:
• Dredge the dried fruits and nuts with 3 tablespoons of the dry ingredients to help keep them
suspended throughout the batter.
83
Lemon Cake
Granulated Sugar 497 g 1 lb 1.5 oz
Baking Powder 18 g 0.6 oz
Salt 3g ¾t
Buttermilk 343 g 12 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, and zest.
• Alternately add the sifted dry and wet ingredients in 3 additions until smooth.
84
Orange Olive Oil Cake
Baking Soda ½t ½t
Salt ½t ½t
Granulated Sugar 454 g 1 lb
Extra Virgin Olive Oil 240 g 8.5 oz
Orange Juice 2 each 2 each
Yield: two 9-inch cake pans or one full sheet pan
Procedure:
• Whisk the eggs and sugar over a water bath until the mixture reaches 110°F (43°C).
• In a mixer fitted with a whisk attachment, whip the warm egg mixture until a thick ribbon is
achieved.
• Add the liquid ingredients and zest to the egg foam mixture and mix to combine.
• Gently fold the sifted dry ingredients into the egg foam mixture.
85
Moist Honey Cake
Honey 340 g 12 oz
Bourbon 55 g 1.9 oz
Dark Brown Sugar 110 g 3.9 oz
Baking Soda 4g ¾t
Salt 3g ¾t
Cinnamon (ground) 10 g 0.4 oz
Ginger (ground) ½t ½t
Cloves (ground) ¼t ¼t
Allspice (ground) ¼t ¼t
Honey Glaze:
Honey 100 g 3.5 oz
Butter 50 g 1.8 oz
Yield: one angel food pan
86
Procedure:
• In a large bowl, whisk the whole eggs, yolk, oil, honey, coffee, juice, whiskey, and extract until
lightly combined. Add the sugars and whisk until dissolved into the liquid mixture. This step
may be done in an electric mixer if desired.
• Place the sifted dry ingredients in a mixer fitted with a whisk attachment. On low speed, add
the liquid ingredients and whisk until the dry ingredients are moistened, scraping down the
bowl as necessary.
• Gradually raise the speed to medium and whisk for about 1 minute. The batter will have the
• Bake at 350°F (177ºC) for the first ½ of the baking process, then lower oven to 325°F (163ºC)
consistency of thick soup.
to finish.
• Allow the cake to cool in the pan until warm before unmolding.
Honey Glaze Procedure:

• Melt the butter in a saucepan over medium-low heat, add the honey and whisk to emulsify.
• Brush the exterior of the cake with the honey glaze while the cake is still warm.
Moist honey cake is perfect with tea on a chilly day and the kind of cake that makes pastry chefs go for second helpings.
87
Pain de Gênes
Almond Paste 400 g 14.1 oz
Kirschwasser 30 g 1 oz
Salt ½t ½t
Yield: one half sheet pan
Procedure:
• In a mixer fitted with a paddle attachment, mix the paste and sugar until light and crumbly.
• Add the butter and continue to mix until very light and creamy.
• Add the eggs in 3 additions, scraping down the bowl as necessary.
• Add the kirschwasser.
• Bake at 375°F (191ºC) for the first ½ of the baking process, then lower to 350°F (177ºC) to finish.
• Add the sifted flour and salt.
Chef’s Notes:
• This cake can be pleasant with the addition of diced candied orange peel, citrus zest, chocolate
chips, and chopped nuts.
• Other liquors like dark rum, Pernod, amaretto, pear william, calvados, etc. can be substituted
for kirschwasser.
88
Pumpkin Cake
Pumpkin Puree 380 g 13.4 oz
Baking Soda 7g 1½ t
Baking Powder 5g 1t
Salt 5g 1t
Yield: one 9-inch cake pan or one half sheet pan
Procedure:
• In a mixer fitted with a paddle attachment, mix the puree, sugars, and eggs until smooth.
• Slowly add the oil to the pumpkin mixture.
• Add the sifted dry ingredients and mix until combined.
• Bake at 350ºF (177ºC) until the cake springs back to the touch and a skewer inserted comes
out clean.
89
Red Velvet Cake
White Vinegar 6g 1t
Red Gel Food Coloring 6g 1t
Salt 6g 1t
Baking Soda 6g 1t
Baking Powder 3g ½t

Procedure:
• Add the eggs one at a time, beating well in between additions, scraping down the bowl as
necessary.
• Whisk the wet ingredients until homogenous.
• Alternately add the sifted dry and wet ingredients in 3 additions and mix just until combined.
• Bake at 325ºF (163ºC) until a skewer inserted comes out clean.
90
Sweet Potato Cake
Sweet Potato Puree 1.125 kg 2 lb 7.7 oz
Butter (melted) 225 g 8 oz
Baking Powder 11 g 2¼ t
Procedure:
• Cook the sweet potatoes in salted water until tender and drain well.
• Pass the sweet potatoes through a food mill, then weigh.
• Whisk the sweet potato puree, butter, cream, and egg yolks by hand until smooth.
• Whisk the dry ingredients into the sweet potato mixture until smooth.
• In a mixer fitted with a whisk attachment, make a medium-stiff peak French meringue with
the egg whites, sugar, and vanilla bean seeds. Fold into the sweet potato mixture.
• Liberally sprinkle mixed, untoasted nuts on top of the cake before baking at 350ºF (177ºC).
Chef’s Notes:
• This cake can also be baked in cake pans.
• It is best to add the vanilla bean seeds to the meringue toward the end of the mixing process.
91
Tea Cake
Salt 5g 1t
Half & Half 245 g 8.6 oz
Procedure:
• In a mixer fitted with a whisk attachment, whip the eggs and sugar until a thick ribbon is achieved.
• Add the sifted dry ingredients, scraping down the bowl as necessary.
• Slowly add the half & half and extract.
• Slowly add the butter.
• Chill before using.
• Bake at 325ºF (163ºC), with fruit on top if desired, until a skewer inserted comes out clean.
• Brush with the honey glaze on page 86 while still hot from the oven.
Chef’s Notes:
• This delicious tea cake is ideal for baking in small, individual molds for tea service or as a petits
four. The batter can be refrigerated for up to 3 days and baked fresh as needed.
92
Orange Tea Cake
Whole Oranges 375 g 2 each
Orange Zest ½ each ½ each
Procedure:
• Boil the whole oranges in water until very soft (about 2-3 hours).
• Puree the oranges, vanilla bean seeds, and zest until smooth, then weigh out 375 g for the recipe.
• In a mixer fitted with a whisk attachment, whip the eggs and sugar until a thick ribbon is achieved.
• Fold in the flour and baking powder, followed by the puree until homogenous.
• Bake at 325ºF (163ºC) in a buttered and floured cake pan until a skewer inserted comes out
clean and the cake pulls away from the sides of the pan.
Chef’s Notes:
• This cake will cave in the center. To remedy this, press the sides of the cake down so they are
level with the center while the cake is still hot from the oven.
• Allow the cake to cool in the pan for 10-15 minutes before inverting onto a cake board or platter.
93
Winemakers’ Grape Cake
Salt 5g 1t
Baking Powder 5g 1t
Baking Soda ¼t ¼t
White Dessert Wine 250 g 8.8 oz
Olive Oil 50 g 1.8 oz
Seedless Grapes 350 g 12 oz
94
Procedure:
• Sift the dry ingredients. Toss the grapes with a little of the sifted dry ingredient mixture to coat;
set aside.
• In a mixer fitted with a paddle attachment, mix the butter, sugar, and zests until light and fluffy.
• Combine the liquid ingredients. Alternately mix the dry and wet ingredients into the creamed
butter mixture until smooth.
• Distribute the batter into prepared loaf pans.
• Sprinkle the grapes over the batter.
• Bake at 350ºF (177ºC) until the top of the cakes are set.
• Dot the top of the cakes with a little additional butter and granulated or vanilla sugar. Continue
baking until a skewer inserted comes out clean.
Chef’s Notes:
• Dessert wines like Beaumes de Venise, Sauternes, sweet Riesling, Vin Santo, and Muscat
work well with this recipe.
95
Classic Pound Cake
Butter (softened) 454 g 1 lb
Superfine Sugar 400 g 14 oz
Vanilla Bean (seeds) 1 each 1 each
Salt 10 g 2t
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, and vanilla bean seeds.
• Whisk the eggs and cream to blend and set aside.
• Alternately fold the sifted dry and wet ingredients into the butter mixture in several additions.
96
Cornmeal Pound Cake
Butter (softened) 548 g 1 lb 3.3 oz
Salt 5g 1t
Rosewater or Orange Blossom

5g 1t
Water (optional)
Procedure:
• Add the eggs one at a time; scraping down the bowl as necessary.
• Alternately fold the sifted dry and wet ingredients into the butter mixture in several additions.
97
Cream Cheese Pound Cake
Cream Cheese (softened) 170 g 6 oz
Vanilla Extract 13 g 2½ t
Salt 10 g 2t
Procedure:
• Add the softened cream cheese and mix until smooth and fluffy, scraping down the bowl as
necessary.
• Whisk the eggs, milk, and extract to blend and set aside.
• Alternately fold the sifted dry and wet ingredients into the butter mixture in 3 additions.
98
Hazelnut Pound Cake
Praline Paste 50 g 1.8 oz
Invert Sugar 30 g 1 oz
Salt 10 g 2t
Baking Soda ½t ½t
Hazelnuts (toasted & chopped) 250 g 8.8 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugars, and praline paste.
• Alternately fold the sifted dry ingredients and buttermilk into the butter mixture in several
additions, followed by the hazelnuts.
99
Lemon Poppy Seed
Pound Cake
Salt 8g 1¾ t
Poppy Seeds 30 g 1 oz
Lemon Soaking Syrup

Lemon Juice 60 g 2 oz
Icing Fondant 30 g 1 oz
Total Weight: 145 g 5.1 oz
100
Cake Procedure:
• In a mixer fitted with a whisk attachment, whip the eggs, sugar, and zest until light and thick.
• Add the sour cream and mix to incorporate.
• Sift the dry ingredients, then mix with the poppy seeds.
• Add the dry ingredients to the egg mixture and mix until combined, scraping down the bowl
as necessary.
• Slowly whisk the melted butter into the batter as to maintain an emulsion.
• When the cake is almost finished baking, brush some lemon soaking syrup over the top of the
cakes several times and put back in the oven for just a few minutes to finish.
Soaking Syrup Procedure:

• Combine all the ingredients over a water bath until liquified and smooth.
101
Marble Pound Cake
Baking Powder 5g 1t
Salt 5g 1t
Vanilla Cake Batter 530 g 1 lb 2.7 oz
102
Procedure:
• In a mixer fitted with a paddle attachment, mix the dry ingredients with the invert sugar and
butter until sandy.
• Whisk the sour cream, eggs, and extract until smooth.
• Add ½ of the wet ingredients to the batter and mix on low speed until combined. Add the
remaining wet ingredients and mix until smooth.
• Scrape down the bowl and mix on medium speed for 2-3 minutes, or until smooth and aerated.
• Mix 530 grams (18.7 oz) of the vanilla cake batter along with the cocoa powder and milk to
make a chocolate cake batter.
• Place the chocolate cake batter on top of the vanilla cake batter and lightly fold together until
they marble. Divide into prepared loaf pans.
103
Pumpkin-Chocolate Chip
Pound Cake
Salt 10 g 2t
Ginger (ground) ¾t ¾t
Allspice (ground) ½t ½t
Nutmeg (ground) ½t ½t
Water 197 g 6.9 oz
Chocolate Chips 197 g 6.9 oz
Walnuts
98 g 3.5 oz
(toasted & coarsely chopped)
104
Procedure:
• Sift the dry ingredients.
• Whisk the puree and water until smooth.
• Alternately mix the dry and wet ingredients into the butter mixture until smooth, followed by
the chocolate chips and nuts.
105
Chocolate Soufflé
Pastry Cream Base

Whole Milk 625 g 1 lb 6 oz
Salt 4g ¾t
Soufflé Recipe
Chocolate (61-72%) 800 g 1 lb 12.2 oz
Pastry Cream Base 290 g 10.2 oz
Yield: fifteen 5.5 oz soufflé ramekins
This recipe comes courtesy of our friend and well-respected chef Michael Brock.
106
Procedure:
• Make the pastry cream with the milk, sugar, yolks, flour, and salt. This base is good for 3 days
in the refrigerator.
• Melt the chocolate and whisk into the weight of pastry cream base called for in the soufflé
recipe until smooth.
• Make a medium peak French meringue with the egg whites, sugar, and cream of tartar.
• Gently fold the meringue into the chocolate pastry cream base.
• Fill the soufflé ramekins that have been buttered and sugared.
• Bake at 375°F (191°C) until risen but still soft inside.
107
Grand Marnier Soufflé
Pastry Cream Base

Salt ¼t ¼t
Soufflé Recipe
Pastry Cream Base 985 g 2 lb 2.7 oz
Grand Marnier 215 g 7.6 oz
Egg White Powder 10 g 2T
108
Procedure:
• Make pastry cream with the milk, sugar, egg yolks, flour, and salt.
• Whisk the Grand Marnier and zest into the pastry cream base until smooth; set aside to cool
until tepid.
• Make a medium peak French meringue with the egg whites, sugar, and egg white powder.
• Sacrifice a small amount of the meringue and whisk it into the pastry cream mixture to lighten.
Fold in the rest of the meringue until homogenous.
• Bake at 375°F (191°C) until risen but still soft inside.
109
Passion Fruit Soufflé
Apple Pectin 30 g 1 oz
Passion Fruit Puree 425 g 15 oz
Egg White Powder 10 g 2T
Procedure:
• Mix the sugar and pectin together well.
• Combine the puree, juice, zest, sugar, and pectin over a water bath; whisk until thickened and
very hot, about 185ºF (85ºC). Set aside.
• Prepare an Italian meringue with the egg whites, egg white powder, and sugar; whisk until
warm, 110ºF (43ºC).
• Sacrifice a small amount of meringue and whisk it into the warm passion fruit mixture to lighten.
Fold in the rest of the meringue until homogenous.
• Pipe the soufflé mixture into buttered and sugared ramekins with either a round or star tip
about 25% above the top of the molds.
• Bake at 375°F (191°C) until risen, browned, and a little soft inside.
Chef’s Notes:
• This is a very stable soufflé, hence a great choice for parties or banquets.
110
Quark Soufflé
Non-Fat Quark Cheese 500 g 1 lb 1.6 oz
Sour Cream 500 g 1 lb 1.6 oz
Salt ¼t ¼t
Egg White Powder 5g 1T
Procedure:
• Whisk the cheese, sour cream, zest, egg yolks, and salt until smooth.
• Make a medium peak French meringue with the egg whites, sugar, and egg white powder.
• Gently fold the meringue into the cheese mixture.
German for “fresh curd,” quark is a fresh and slightly drained cows’ milk cheese common in the cuisines of
Germany and Northern Europe. This soufflé is versatile and truly delicious. Try pairing it with fruits of the season.
111
Smoked Salmon Soufflé
Butter 113 g 4 oz
Whole Milk (185ºF/85ºC) 380 g 13.4 oz
Smoked Salmon (chopped) 200 g 7 oz
Chives (finely chopped) 3T 3T
Fresh Dill (chopped) 1T 1T
Fresh Parsley (chopped) 1T 1T
Black Pepper (ground) 1t 1t
Salt 1t 1t
Cayenne Pepper ¾t ¾t
Yield: six 5.5 oz soufflé ramekins
112
Procedure:
• Melt the butter in a saucepan, whisk in the flour and cook for 2 minutes to make a roux.
• Whisk the hot milk into the roux in 3 additions.
• Bring the mixture to a boil and whisk until smooth.
• Whisk in the cream cheese, followed by the egg yolks.
• Stir in the smoked salmon and seasonings; set aside to cool to room temperature.
• Make a medium peak French meringue with the egg whites and cream of tartar.
• Fold the meringue into the room temperature base.
• Fill the soufflé ramekins that have been buttered and lined with bread crumbs.
113
Chocolate Lava Cake
Butter 190 g 6.7 oz
Salt ¼t ¼t
Procedure:
• Melt the chocolate and butter together. Set aside to cool until 110°F (43°C).
• In a mixer fitted with a whisk attachment, whip the whole eggs, yolks, and sugar on medium
speed until a thick ribbon is achieved.
• Add the warm chocolate mixture to the egg foam, scraping down the bowl as necessary.
• Add the flour and salt, scraping down the bowl as necessary.
• Portion into prepared individual molds.
• Bake at 350°F (177°C) until the cake is set on the outside but still liquidy in the center. Bake
and serve to order.
Chef’s Notes:
• This cake can be portioned into prepared molds and frozen for up to one month. Defrost the
cakes, bring to room temperature and bake to order.
114
Chocolate Soufflé Cakes
Salt ½t ½t
Yield: eleven 4 oz molds
Procedure:
• Melt the chocolate and butter in a bowl large enough to accommodate the entire recipe. Set
aside and cool to about 110°F (43°C).
• In a mixer fitted with a whisk attachment, whisk the egg yolks, sugar, flour, and salt until a thick
ribbon is achieved.
• In a separate mixing bowl, make a medium peak French meringue with the egg whites and sugar.
• Fold the egg yolk mixture into the ganache, followed by the meringue.
• Portion into prepared molds. Bake at 350°F (177ºC) for about 9 minutes; serve immediately.
Chef’s Notes:
• The cakes can be par-baked at 350°F (177ºC) for 4 ½ minutes. At that point, they can be cooled,
wrapped, and frozen. To finish, bring to room temperature and bake to order for about another
4 ½ minutes, until very soft and moist in the center without falling apart when unmolding.
115
Chocolate Cupcakes
Vegetable Oil 113 g 4 oz
Melted Chocolate (58%) 105 g 3.7 oz
Cocoa Powder 29 g 1 oz
Salt 5g 1t
Baking Soda 5g 1t
Yield: twenty 3 oz cupcakes
116
Procedure:
• Add the oil and mix until combined, followed by the melted chocolate.
• Add the coffee and extract.
• Alternately fold the sifted dry ingredients and milk into the batter just until combined.
• Fill cupcake liners approximately ⅔ full with batter.
• Let cool in the pan for about 10 minutes before unmolding.
117
Gluten-Free
Chocolate Cupcakes
Canned Black Beans (rinsed) 482 g 1 lb 1 oz
Espresso Powder 4g 2t
Baking Soda 5g 1t
Salt 5g 1t
Chocolate (70%) 100 g 3.5 oz
Yield: twenty-four 3 oz cupcakes
Procedure:
• Puree all of the ingredients in a blender- except for the chocolate - until smooth.
• Add the chocolate and blend for an additional 15 seconds to break down into chips.
• Bake at 350°F (177°C) until spongy to the touch.
118
White Cupcakes
Baking Powder 15 g 1T
Salt 5g 1t
Vanilla Extract 8g 1¾ t
Yield: twenty-eight 3 oz cupcakes
Procedure:
• Sift the dry ingredients and place in a mixing bowl.
• In a mixer fitted with a paddle attachment, add the butter and mix until the texture resembles
course sand.
• Add ½ of the liquid into the dry ingredients.

• Combine the egg whites, milk, and extract.
• Mix on medium-low speed for about 1½ minutes, scraping down the bowl as necessary.
• Add the remaining liquid. Mix for 30 seconds, scraping down the bowl again, then mixing for
an additional 30 seconds.
119
Individual French
Angel Food Cakes
Salt ¼t ¼t
Procedure:
• In a mixer fitted with a whisk attachment, make a stiff peak French meringue with the egg
whites, sugar, and vanilla bean seeds on medium speed.
• Sift the flour and salt over the meringue and gently fold in until still streaky with flour.
• Sacrifice some of the meringue into the melted butter, then fold the butter mixture into the
meringue until homogenous.
• Pipe the batter into prepared molds nearly to the top.
• Sift powdered sugar on top of the cakes before baking at 350°F (177°C) until a skewer
nserted comes out clean.
Chef’s Notes:
• It is best to add the vanilla bean seeds to the meringue toward the end of the mixing process.
• A strained beurre noisette for the melted butter makes a nice substitution.
120
Individual Gluten-Free
Chocolate Cakes
Butter 160 g 5.6 oz
Vanilla Extract ½t ½t
Cream of Tartar ½t ½t
Rice Flour 120 g 4.2 oz
Salt ½t ½t
Procedure:
• Melt the chocolate and the butter together. Set aside to cool until warm.
• In a mixer fitted with a whisk attachment, whisk the sugar, egg yolks, and extract until a thick
ribbon is achieved.
• In a separate mixing bowl, make a medium peak French meringue with the egg whites, sugar,
and cream of tartar.
• Fold the whipped egg yolks into the melted chocolate mixture.
• Fold the sifted dry ingredients into the chocolate mixture, followed by the meringue.
• Bake to order at 350°F (177°C) until a skewer inserted comes out with moist crumbs, but not wet.
121
Lemon Pudding Cakes
Gelatin Sheets 5g 2 each
Butter 115 g 4 oz
All-Purpose Flour 100 g 3.5
Salt 1/ 8 t 1/ 8 t
Procedure:
• Bloom the gelatin in cold water; the gelatin will absorb the majority of the water.
• Melt the butter and whisk into the egg yolks.
• Sift the first weight of sugar and flour together, then whisk into the yolk mixture until smooth.
• Whisk in the juice, zest, and milk.
• Melt the bloomed gelatin, and whisk into the lemon mixture.
• Make a medium-soft peak French meringue with the second weight of sugar, egg whites, and salt.
• Fold the meringue into the lemon mixture.
• Portion into buttered and sugared ramekins.
• Bake in a water bath at 325°F (163°F) just until set.
122
chapter
Banana 124 Frangipane 145 4

Biscuit a la Cuillere 125 Genoise 146
Biscuit a la Cuillere Genoise with Coconut 147

126
Chocolat
Genoise with Nuts 148
Blackberry-Almond 127
Gingerbread, Soft 149
Blackout 128
Gluten-Free Butter-Almond 150
Brownie 129
Gluten-Free Chocolate 151
Carrot 130
Joconde 152
Sheet Cakes
Chiffon Cake, Chocolate 132
Joconde, Pistachio 153
Chiffon Cake, Lemon 131
Light Almond 154
Chiffon Cake, Orange 134
Milk Sponge 155
Chiffon Cake, Wedding 135
Pâte Décor 156
Chocolate-Banana 136
Pâte Décor au Chocolat 157
Chocolate-Coconut 137
Petits Fours Glacé 158
Chocolate with Almond
138
Paste Poppy Seed 159
Chocolate with Hazelnut Praline 160

139
Paste
Roulade 161
Dacquoise, Crisp 140
Roulade, Chocolate 162
Dacquoise, Soft Coconut 141
Sacher Torte 163
Dacquoise, Soft Hazelnut 142
Vanilla 164
Dacquoise, Soft
143
Lime-Almond Walnut 165
Dacquoise, Soft Pistachio 144 White Chocolate 166
123
Banana Sheet Cake
Bananas (mashed) 480 g 1 lb 0.9 oz
Baking Soda 10 g 2t
Salt 5g 1t
Yield: one full sheet pan
Procedure:
• In a mixer fitted with a whisk attachment, whisk the bananas, eggs, sugars, and vanilla bean
seeds until it forms a puree.
• Add the oil, followed by the sifted dry ingredients.
• Mix just until combined, scraping down the bowl as necessary.
• Bake at 350°F (177°C) until the cake is browned and springs back to the touch.
Chef’s Note:
• Using very ripe bananas will yield the best flavor.
124
Biscuit a la Cuillère
Salt ½t ½t
Procedure:
• Prepare a stiff peak French meringue with the egg whites, sugar, and cream of tartar.
• Whisk the egg yolks and extract, then fold into the meringue until streaky.
• Fold the sifted dry ingredients into the meringue just until homogenous.
• Spread onto a parchment-lined sheet pan.
• Sift additional powdered sugar on top of the cake before baking.
• Bake at 350°F (177°C) until the cake springs back to the touch.
Chef’s Notes:
• This cake batter can also be piped into traditional “lady fingers.”
125
Biscuit a la Cuillère
au Chocolat
Cornstarch 57 g 2 oz
Cocoa Powder 57 g 2 oz
Salt ½t ½t
Procedure:
• Prepare a stiff peak French meringue with the egg whites, granulated sugar, and cream of tartar.
• Whisk the egg yolks and powdered sugar, then fold into the meringue until streaky.
• Spread onto a parchment-lined sheet pan.
Chef’s Note:
• This cake batter can also be piped into traditional “lady fingers.”
126
Blackberry-Almond
Sheet Cake
Salt ½t ½t
Blackberry Puree (10% sugar) 100 g 3.5 oz
Lime Zest ½ each ½ each
Procedure:
• Prepare a medium peak French meringue with the egg whites, granulated sugar, and cream
of tartar.
• Fold the sifted dry ingredients into the meringue until streaky.
• Combine the puree and zest. Sacrifice some of the batter to lighten the puree mixture, then
fold into the rest of the batter just until homogenous.
• Bake at 350ºF (177ºC) until the cake springs back to the touch.
127
Blackout Sheet Cake
Baking Soda 9g 2t
Baking Powder 5g 1t
Salt ½t ½t
Coffee 225 g 8 oz
Procedure:
• Sift the dry ingredients and place in a bowl large enough to accommodate the entire recipe.
• Whisk the buttermilk, coffee, whole eggs, butter, and extract until smooth.
• Whisk the wet ingredients into the sifted dry ingredients until smooth.
• Prepare a stiff peak French meringue with the egg whites, sugar, and cream of tartar. Fold the
meringue into the batter.
128
Brownie Sheet Cake
Chocolate (61-66%) 500 g 1 lb 1.6 oz
Butter 625 g 1 lb 6 oz
Salt 5g 1t
Nuts (toasted & chopped) 200 g 7 oz
Procedure:
• Melt the chocolate and butter over a water bath in a bowl large enough to accommodate the
entire recipe. Set aside to cool until warm.
• In a mixer fitted with a whisk attachment, whisk the egg yolks and sugar until a thick ribbon
is achieved.
• Prepare a medium peak French meringue with the egg whites, sugar, and cream of tartar.
• Fold the egg yolk mixture into the ganache.
• Gently fold the meringue into the ganache mixture until streaky.
• Sift the dry ingredients over the streaky meringue and fold in along with the nuts.
• Bake at 350°F (177°C) until a skewer inserted comes out with moist crumbs.
This recipe has the flavor and texture of a brownie without the thickness of traditional brownies.
129
Carrot Sheet Cake
Salt 4g ¾t
Baking Soda 4g ¾t
Carrots (peeled & grated) 380 g 13.4 oz
Procedure:
• In a mixer fitted with a whisk attachment, whisk the eggs and sugar together until a thick
ribbon is achieved.
• Slowly add the oil into the whipping egg mixture, as to maintain an emulsion.
• Add 3 tablespoons of the sifted dry ingredients to the grated carrots and toss to coat.
• Fold the sifted dry ingredients into the egg foam, followed by the carrots.
130
Lemon Chiffon Cake
Vanilla Sugar 125 g 4.4 oz
Salt 5g 1t
Baking Soda ½t ½t
Water 156 g 5.5 oz
Lemon Juice 1 each 1 each
Cream of Tartar 5g 1½ t
Yield: one full sheet pan or one 10-inch tube pan
Procedure:
• Whisk the egg yolks, oil, water, juice, and zest together.
• Whisk the wet ingredients into the sifted dry ingredients and thoroughly mix until smooth.
• Fold the meringue into the batter just until homogenous.
131
Chocolate Chiffon Cake
Coffee (hot) 120 g 4.25 oz
Pastry Flour 175 g 6.2 oz
Salt ½t ½t
132
Procedure:
• Whisk the hot coffee and cocoa powder together until smooth; cover and set aside to cool
until tepid.
• Sift the dry ingredients and place in a bowl large enough to accommodate the entire recipe;
set aside.
• Whisk the cocoa mixture, egg yolks, oil, and extract to combine.
• Whisk the wet ingredients into the sifted dry ingredients and thoroughly mix the batter until
smooth and lump free.
133
Orange Chiffon Cake
Salt 5g 1t
Oranges (juice & zest) 3 each 3 each
Yield: one full sheet pan or one 10-inch tube pan
Procedure:
• Whisk the egg yolks, oil, juice, and zest together.
134
Wedding Chiffon Sheet Cake
Salt 5g 1t
Water 235 g 8.3 oz
Almond Extract 3g ½t
Procedure:
• Whisk the oil, egg yolks, water, and extracts until smooth.
135
Chocolate-Banana
Sheet Cake
Banana Puree 390 g 13.7 oz
Chocolate Chips (mini) 138 g 4.9 oz
Procedure:
• Whisk the puree, sour cream, and extract together.
• Alternately add the sifted dry ingredients and wet ingredients, followed by the chocolate chips.
• Mix until smooth, scraping down the bowl as necessary.
136
Chocolate-Coconut
Sheet Cake
Pastry Cream 100 g 3.5 oz
Desiccated Coconut 300 g 10.6 oz
Salt ½t ½t
Procedure:
• Add the pastry cream and mix until smooth.
• Add the coconut, followed by the milk.
• Fold the sifted dry ingredients into the batter until homogenous.
137
Chocolate Sheet Cake
with Almond Paste
Salt ½t ½t
Procedure:
• In a mixer fitted with a paddle attachment, mix the almond paste and sugar until crumbly.
• Whisk the whole eggs and yolks. Add ⅓ to the almond paste mixture and cream until smooth.
Gradually add the rest of the eggs and cream until light, scraping down the bowl as necessary.
• Add the sifted dry ingredients and fold into the batter, followed by the melted butter.
• Prepare a medium peak French meringue with the egg whites and granulated sugar.
• Gently fold the meringue into the batter.
138
with Hazelnut Paste
Hazelnut Paste 200 g 7 oz
Salt ½t ½t
Procedure:
• In a mixer fitted with a paddle attachment, cream the hazelnut paste, sugar, cocoa powder,
and salt until smooth.
• Add the first weight of egg whites in 3 additions, scraping down the bowl as necessary.
• Prepare a stiff peak French meringue with the second weight of egg whites, sugar, and cream
of tartar.
• Gently fold the meringue into the hazelnut mixture.
139
Crisp Dacquoise
Nut Flour 170 g 6 oz
Salt ½t ½t
Cream of Tartar 2g ¾t
Total Weight: 652 g 1 lb 7 oz
Yield: three 9-inch discs
Procedure:
• Gently fold the sifted dry ingredients into the meringue.
• Pipe immediately.
• Bake at 200ºF (93ºC) until dry and crisp with little to no color.
140
Soft Coconut Dacquoise
Desiccated Coconut (toasted) 164 g 5.8 oz
Salt ½t ½t
Procedure:
• Sift the dry ingredients then combine with the coconut. Fold into the meringue.
• Spread onto a prepared sheet pan that has been lightly sprayed with pan spray.
• Bake at 350°F (177°C) until firm to the touch and a skewer inserted comes out clean.
141
Soft Hazelnut Dacquoise
Hazelnut Flour 326 g 11.5 oz
Salt ½t ½t
Cream of Tartar 2g ¾t
Hazelnuts (crushed) 375 g 13.2 oz
Procedure:
• Sprinkle the crushed hazelnuts on top of the cake before baking.
Chef’s Note:
• This recipe is ideal for gluten-free diets.
142
Soft Lime-Almond Dacquoise
Salt ¼t ¼t
Whole Almonds (chopped) 250 g 8.8 oz
Procedure:
• Make a stiff peak French meringue with the egg whites, sugar, and cream of tartar. Once stiff
peaks are achieved, whisk in the zest to incorporate.
• Sprinkle the chopped almonds on top of the cake before baking.
143
Soft Pistachio Dacquoise
Salt ½t ½t
Pistachio Paste 48 g 1.7 oz
Pistachio Nuts (coarsely chopped) 250 g 8.8 oz
Procedure:
• In a food processor, grind the flour, powdered sugar, salt, and pistachio paste together.
• Make a stiff peak French meringue with the egg whites, granulated sugar, and cream of tartar.
• Sacrifice some of the meringue to lighten the pistachio paste mixture, then gently fold in the
rest of the meringue until homogenous.
• Sprinkle the chopped pistachio nuts on top of the cake before baking.
• Bake at 350ºF (177ºC) until firm to the touch and a skewer inserted comes out clean.
144
Frangipane Sheet Cake
Salt ½t ½t
Procedure:
• Add the butter and then cream until light and smooth, scraping down the bowl as necessary.
• Add the sifted flour and salt and mix just until combined.
145
Genoise Sheet Cake
Salt ½t ½t
Procedure:
• Whisk the eggs and sugars over a water bath until warm, 110°F (43°C).
• In a mixer fitted with a whisk attachment, whisk the egg mixture until a thick ribbon is achieved.
• Sift the flour and salt together and gently fold into the egg foam until streaky.
• Sacrifice a little of the egg foam mixture into the melted but cooled butter and gently fold that
into the rest of the batter until homogenous.
Chef’s Note:
• Approximately 1 kilo (35.3 oz) of batter will fit a 9-inch cake pan.
146
Genoise Sheet Cake
with Coconut
Salt ½t ½t
Procedure:
• Whisk the eggs and sugar over a water bath until warm, 110°F (43°C).
• Sift the flour and salt, then combine with the coconut. Gently fold the dry ingredients into the
egg foam until streaky.
• Sacrifice a little of the egg foam mixture into the melted but cooled butter and gently fold that
Chef’s Note:
147
Genoise Sheet Cake
with Nuts
Salt ½t ½t
Nuts (toasted & finely chopped) 250 g 8.8 oz
Procedure:
• Whisk the eggs and sugars over a water bath until warm, 110°F (43°C).
• Sift the flour, cornstarch, and salt together, then combine with the chopped nuts. Gently fold
the dry ingredients into the egg foam until streaky.
• Sacrifice a little of the egg foam mixture into the melted but cooled butter, and gently fold that
Chef’s Note:
148
Soft Gingerbread Sheet Cake
Honey 50 g 1.8 oz
Baking Soda 4g 1t
Salt 5g 1t
Cloves (ground) 2g ¾t
Half & Half (room temperature) 212 g 7.5 oz
Procedure:
• In a mixer fitted with a whisk attachment, whisk the sugar, honey, whole eggs, and yolk until
light and thick.
• Add the sifted dry ingredients and whisk until smooth, scraping down the bowl as necessary.
• Combine the butter and half & half and slowly add to the egg mixture while whisking.
149
Gluten-Free
Butter-Almond Sheet Cake
Egg Yolks (whisked) 280 g 14 each
Rice Flour 140 g 4.9 oz
Salt ½t ½t
Procedure:
• Fold the egg yolks into the meringue until streaky, followed by the sifted dry ingredients.
• Sacrifice a small amount of batter into the melted butter and extract mixture, and fold that into
the cake batter.
150
Gluten-Free
Salt ½t ½t
Procedure:
• Fold the egg yolks into the meringue until streaky.
• Sift the cocoa powder and salt over the meringue. Gently fold together until homogenous.
151
Joconde Sheet Cake
Salt ¼t ¼t
Procedure:
• Combine the sifted dry ingredients in a mixing bowl fitted with a paddle attachment.
• Add the whole eggs and mix on high speed to form a smooth, aerated paste, scraping down
• Gently fold the meringue into the almond mixture until streaky.
• Sacrifice some of the batter into the melted but cooled butter, then fold the butter mixture into
the rest of the batter until homogenous. Do not over fold.
This recipe is the traditional biscuit used for Opera Cake.
152
Pistachio Joconde
Sheet Cake
Pistachio Flour 107 g 3.8 oz
Salt ¼t ¼t
Procedure:
• Combine the sifted dry ingredients in a mixing bowl fitted with a paddle attachment.
• Add the whole eggs, yolks, and pistachio paste and mix on high speed to form a smooth,
aerated paste, scraping down the bowl as necessary.
• Fold the sifted cake flour into the paste until smooth.
• Gently fold the meringue into the pistachio mixture until streaky.
153
Light Almond Sheet Cake
Salt ½t ½t
Vanilla Extract ¾t ¾t
Procedure:
• In a mixer fitted with a whisk attachment, whisk the almond flour, powdered sugar, salt, whole
eggs, yolks, and extracts until a thick ribbon is achieved.
• Make a medium peak French meringue with the egg whites, sugar, and cream of tartar. Gently
fold the meringue into the almond mixture until streaky. Fold in the cake flour until homogenous.
Chef’s Note:
• This cake will yield one thin full sheet pan, or one thicker half sheet pan.
154
Milk Sponge Sheet Cake
Baking Powder 11 g 2¼ t
Salt 5g 1t
Butter 70 g 2.5 oz
Procedure:
• Warm the milk and butter together until the butter is melted, then stir in the extract.
• Whisk the whole eggs, yolks, and sugars over a water bath until warm, 110ºF (43ºC).
• In a mixer fitted with a whisk attachment, whisk the warmed egg mixture until a thick ribbon
is achieved.
• Carefully fold the sifted dry ingredients into the egg foam.
• Sacrifice a small amount of the batter into the warm milk mixture.
• Gently fold the milk mixture into the egg foam.
155
Pâte Décor
Procedure:
• Alternately add the flour and the egg whites until homogenous, scraping down the bowl as
necessary.
Chef’s Note:
• This base recipe can be colored as desired using gel paste food coloring.
156
Pâte Décor au Chocolat
Salt ¼t ¼t
Procedure:
• Alternately add the sifted dry ingredients and the egg whites until homogenous, scraping down
157
Petits Fours Glacé
Sheet Cake
Salt ¼t ¼t
Procedure:
• In a mixer fitted with a paddle attachment, mix the almond paste and vanilla sugar until crumbly.
• Add the egg yolks one at a time, scraping down the bowl as necessary.
• Add the zest and then cream until aerated.
• Fold the meringue into the almond paste mixture until streaky.
158
Poppy Seed Sheet Cake
Poppy Seeds 255 g 9 oz
Butter 454 g 1 lb
Honey 60 g 2.1 oz
Cinnamon (ground) 8g 0.3 oz
Salt ½t ½t
Procedure:
• In a food processor, grind the poppy seeds and flour and set aside.
• In a mixer fitted with a paddle attachment, cream the butter, sugar, honey, zest, spices, and salt.
• Add the egg yolks 3 at a time, scraping down the bowl as necessary.
• Fold in the ground poppy seed/flour mixture.
• Make a medium-stiff peak French meringue with the egg whites, sugar, and cream of tartar.
159
Praline Sheet Cake
Praline Paste 500 g 1 lb 1.6 oz
Salt ½t ½t
Procedure:
• In a mixer fitted with a whisk attachment, whisk the whole eggs, yolk, and praline paste until
light and smooth.
• Sift the flour and salt together and add to the praline mixture. Whisk until smooth, scraping
down the bowl as necessary.
• Gently fold the meringue into the batter until homogenous.
160
Roulade Sheet Cake
Salt ½t ½t
Procedure:
• Whisk the egg yolks and invert sugar until light and thick. Fold into the meringue until streaky.
• Fold the sifted dry ingredients into the meringue mixture.
• Sacrifice some of the batter into the melted butter and extract mixture, then fold the butter
mixture into the rest of the batter until homogenous. Do not over fold.
Chef’s Note:
• This is a great recipe for making bûche de Noël.
161
Chocolate
Roulade Sheet Cake
Baking Soda ½t ½t
Salt ½t ½t
Procedure:
• Whisk the egg yolks and extract and fold into the meringue until streaky.
• Sift the dry ingredients and gently fold into the meringue until homogenous.
Chef’s Note:
• This is a great recipe for making bûche de Noël.
162
Sacher Torte Sheet Cake
Chocolate (58-66%, melted/warm) 268 g 9.4 oz
Salt 5g 1t
Procedure:
• Add the yolks and whole eggs one at a time, scraping down the bowl as necessary.
• Add the warm melted chocolate and mix until homogenous.
• Gently fold the meringue into the chocolate until streaky, followed by the sifted dry ingredients.
163
Vanilla Sheet Cake
Salt ½t ½t
Chocolate Variation:
Procedure:
• In a mixer fitted with a whisk attachment, whisk the whole eggs, yolks, sugars, and extract
until a thick ribbon is achieved.
• Fold the sifted dry ingredients into the egg foam.
• Make a medium peak French meringue with the egg whites, sugar, and cream of tartar. Fold
the meringue into the egg foam until homogenous.
164
Walnut Sheet Cake
Baking Powder 7g 1½ t
Salt 5g 1t
Rum (dark) 30 g 1 oz
Walnuts (finely chopped) 346 g 12.2 oz
Procedure:
• Add the sifted dry ingredients, followed by the rum and chopped walnuts.
165
White Chocolate Sheet Cake
White Chocolate (melted & warm) 224 g 7.9 oz
Salt ½t ½t
Procedure:
• Add the chocolate and mix to combine.
• Add the sifted dry ingredients and mix until homogenous.
166
chapter
Buttercreams 5
American Buttercream 168
Crème Anglaise Buttercream 169
Buttercreams, Frostings & Glazes

Crème Anglaise Chocolate Buttercream 170
French Buttercream 171
Italian Meringue Buttercream 172
Swiss Meringue Buttercream 173
Frostings
Chocolate Ganache Frosting 174
Chocolate Sour Cream Frosting 175
German Chocolate Frosting 176
Peanut Butter Frosting 177
White Chocolate Cream Cheese Frosting 178
Crème Mousselines
Basic Crème Mousseline 179
Chocolate Crème Mousseline 180
Coconut Crème Mousseline 181
Fruit Crème Mousseline 182
Maple Crème Mousseline 183
Glazes
Caramel Glaze 184
Lavender-Vanilla Glaze 185
Pistachio Glaze 186
Shiny Red Glaze 187
Chocolate Glazes
Chocolate Mirror Glaze 188
Chocolate-Butter Glaze 189
White Chocolate Glaze 190
167
American Buttercream
Salt ½t ½t
Powdered Sugar (sifted) 1.725 kg 3 lb 12.8 oz
Heavy Cream (optional) 30 g 1 oz
Procedure:
• Add ½ of the powdered sugar and the extract and mix well.
• In a mixer fitted with a paddle attachment, cream the butter and salt.
• Add the remaining sugar and mix for several minutes until the desired consistency is reached.
• Adjust the consistency with the cream if necessary.
• Flavor as desired.
• Use the buttercream immediately.
Chef’s Notes:
• American buttercream frostings are sweet, but its neutral flavor pairs well with almost any cake.
• Food coloring can be added as desired.
168
Crème Anglaise Buttercream
Granulated Sugar (divided) 225 g 7.9 oz
Vanilla Bean (split & scraped) 1 each 1 each
Salt 1/ 8 t 1/ 8 t
Water 35 g 1.2 oz
Butter (softened) 1 kg 2 lb 3.3 oz
Procedure:
• Make a very thick crème anglaise with the first 5 ingredients.
• Strain through a fine-mesh strainer and chill over an ice bath.
• Prepare an Italian meringue with the next 4 ingredients; whisk until tepid.
• Add the butter into the meringue in several additions, scraping down the bowl as necessary.
• Add the cooled crème anglaise to the meringue buttercream.
Chef’s Notes:
• One of the advantages of a crème anglaise based buttercream is that it allows flavoring via
infusion.
169
Crème Anglaise
Chocolate Buttercream
Chocolate (58-72%) 680 g 1 lb 8 oz
Coffee 236 g 8.3 oz
Salt ¼t ¼t
Procedure:
• In a saucepan, bring the milk and ½ of the sugar to a boil. Meanwhile, whisk the egg yolks,
• Melt the chocolate and emulsify with the coffee, cool until tepid.
the other ½ of the sugar, and salt until light and thick. Temper the egg mixture with the hot
milk and return everything back to the pan. Cook on medium-low heat until very thick, but
not scrambled.
• Strain the mixture through a fine-mesh strainer into a mixer fitted with the whisk attachment
and whisk until cool.
• Add the tempered butter to the whipping crème anglaise and whisk until smooth, scraping
• Add the tepid coffee ganache to the buttercream and whisk until smooth and homogenous.
170
French Buttercream
Water 175 g 6.2 oz
Salt 1/ 8 t 1/ 8 t
Procedure:
• In a saucepan, combine the sugar and water.
• Using a wet pastry brush, clean all of the sugar crystals from the sides of the pan to prevent
crystallization.
• Place the saucepan over medium-high heat and cook to soft-ball stage, 235-240°F (113-116°C).
• Meanwhile, in a mixer fitted with a whisk attachment, whisk the egg yolks and whole egg until
light and thick.
• As soon as the syrup reaches soft-ball stage, slowly pour the hot syrup down the sides of the
bowl into the whipped eggs with the mixer running. Do not let the syrup hit the whisk attachment.
• Whisk until the pâte a bombe is cool.
• Incrementally add the softened butter and salt into the pâte a bombe, scraping down the bowl
as necessary.
171
Italian Meringue Buttercream
Water 190 g 6.7 oz
Salt ¼t ¼t
Procedure:
• In a saucepan, combine the sugar and water.
• Using a wet pastry brush, clean all of the sugar crystals from the sides of the pan to prevent
crystallization.
• Place the saucepan over medium-high heat and cook to soft-ball stage, 235-240°F (113-116°C).
• Meanwhile, in a mixer fitted with a whisk attachment, begin making a French meringue by
whisking the egg whites and second weight of sugar when the sugar syrup comes to a boil.
• As soon as the syrup reaches soft-ball stage, slowly pour the hot syrup down the sides of the
bowl into the French meringue with the mixer running. Do not let the syrup hit the whisk
attachment.
• Whisk until the Italian meringue is cool.
• Incrementally add the softened butter and salt into the meringue, scraping down the bowl as
necessary.
172
Swiss Meringue Buttercream
Procedure:
• In a bowl of a mixer, whisk the egg whites and sugar over a water bath until the mixture reaches
140°F (60°C).
• In a mixer fitted with a whisk attachment, whisk until the mixture reaches medium-stiff peaks
and has cooled until tepid.
• Begin adding the butter in several additions as it whisks into the meringue.
• Raise the speed of the mixer and whisk until the buttercream is light and fluffy.
173
Chocolate Ganache Frosting
Chocolate (58%) 1 kg 2 lb 3.3 oz
Heavy Cream 1 kg 2 lb 3.3 oz
Salt ½t ½t
Brandy 22 g 0.8 oz
Procedure:
• Melt the chocolate over a water bath in a bowl large enough to accommodate the entire recipe.
• In a saucepan, heat the cream, glucose, and salt to 85°F (29ºC). Pour over the melted chocolate
and emulsify until smooth.
• Whisk in the brandy.
• Pour the ganache into hotel pans and cover the surface with plastic wrap to prevent a skin from
forming. Allow to set at room temperature.
• Chill or warm the ganache to desired consistency as needed before use.
174
Chocolate Sour Cream Frosting
Butter ( ½-inch cubes) 454 g 1 lb
Powdered Sugar 675 g 1 lb 7.8 oz
Salt ¼t ¼t
Sour Cream 454 g 1 lb
Procedure:
• Melt the chocolates together over a water bath to 118°F (48°C).
• Add the butter to the melted chocolates and allow them to melt together.
• Sift the powdered sugar and salt and combine with the sour cream in a mixer fitted with a
paddle attachment and cream on low speed.
• Add the chocolate mixture to the sour cream mixture. Mix on low speed until homogenous,
scraping down the bowl as necessary. Do not over mix.
• Allow the frosting to set in the refrigerator.
175
German Chocolate Frosting
Evaporated Milk 500 g 1 lb 1.8 oz
Light Brown Sugar 454 g 1 lb
Pecans (toasted & chopped) 340 g 12 oz
Flaked Coconut 310 g 11 oz
Dark Rum 5g 1t
Salt 3g ½t
Yield: three 9-inch cakes
Procedure:
• Mix the evaporated milk, sugars, butter and egg yolks in a saucepan. Cook over medium-low
heat until thickened, stirring constantly.
• Stir in the pecans, coconut, extract, rum and salt.
• Cool until thick enough to spread.
176
Peanut Butter Frosting
Cream Cheese (softened) 454 g 1 lb
Peanut Butter (creamy) 300 g 10.6 oz
Powdered Sugar (sifted) 454 g 1 lb
Vanilla Extract 15 g 0.5 oz
Light Corn Syrup 15 g 0.5 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the cream cheese and butter.
• Add the peanut butter to blend, scraping down the bowl as necessary.
• Add the powdered sugar, extract, and corn syrup and cream until smooth.
• Refrigerate the frosting and let firm until desired consistency is reached before icing cakes.
177
White Chocolate
Cream Cheese Frosting
Cream Cheese (softened) 680 g 1 lb 9 oz
White Chocolate (melted & cooled) 500 g 1 lb 1.6 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the cream cheese and butter until light, fluffy,
and smooth, scraping down the bowl as necessary.
• Add the melted chocolate and mix until smooth.
• Add the juice and extract.
Chef’s Notes:
• Lemon juice and vanilla extract can be added to taste.
• If the frosting is too soft, refrigerate for a little while to firm, then mix with a paddle attachment
until smooth.
• This recipe is especially great for carrot or red velvet cake.
178
Basic Crème Mousseline
Pastry Cream 1.61 kg 3 lb 8.8 oz
Butter (cubed) 483 g 1 lb 1 oz
Procedure:
• Prepare the pastry cream on page 218.
• In a mixer fitted with a paddle attachment, beat the hot pastry cream until slightly warm, about
110°F (43°C).
• When the pastry cream is slightly warm, add the butter in several additions, beating until
completely incorporated and the mixture is light and fluffy.
Chef’s Notes:
• The butter should not be added if the pastry cream is still hot or it can melt and separate. If
this happens, finish beating, then refrigerate the mousseline until well chilled and mix again
with the paddle attachment to emulsify.
• If the pastry cream or butter are too cold, the butter will not incorporate properly. If this
happens, warm the pastry cream and mix with the paddle attachment to emulsify.
• Cold pastry cream may be used, but you must mix the pastry cream until smooth and tepid,
then blend in softened butter.
• Once chilled, crème mousseline becomes firm. This makes for an excellent choice as a filling
for cakes that must be left unrefrigerated for a long time or that are to be served in a warm
environment.
Crème mousseline is also known as German buttercream and makes

a lovely filling for the classic French strawberry cake Fraisier.
179
Chocolate Crème Mousseline
Chocolate (58-66%, chopped) 425 g 15 oz
Butter (cubed) 454 g 1 lb
Procedure:
• In a mixer fitted with a paddle attachment, cream the hot pastry cream and chopped chocolate
until the chocolate is incorporated and the pastry cream has cooled until slightly warm, about
110ºF (43ºC).
Chef’s Notes:
• See the Chef’s Notes in the Basic Crème Mousseline recipe on page 179.
180
Coconut Crème Mousseline
Coconut Milk 150 g 5.3 oz
Dark Rum 60 g 2 oz
Butter or Buttercream (softened) 750 g 1 lb 10.5 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the pastry cream, milk, and rum until smooth.
• Add the butter or buttercream and mix until smooth, scraping down the bowl as necessary.
• Mix in the coconut.
Chef’s Notes:
181
Fruit Crème Mousseline
Fruit Puree 1 kg 2 lb 3.3 oz
Procedure:
• In a saucepan, bring the puree and first weight of sugar to a boil.
• Whisk the whole eggs, yolks, second weight of sugar, and cornstarch in a bowl until smooth.
• When the puree comes to a boil, temper the egg mixture.
• Add the tempered egg mixture back to the pan with the hot puree and bring the mixture to a
boil, whisking continuously for 2 minutes.
• In a mixer fitted with a paddle attachment, beat the hot pastry cream until slightly warm, about
110ºF (43ºC).
Chef’s Notes:
• The quantity of sugar may need to be adjusted depending on the kind of fruit used.
• Also see the Chef’s Notes in the Basic Crème Mousseline recipe on page 179.
182
Maple Crème Mousseline
Pure Maple Syrup 600 g 1 lb 5.2 oz
Salt ½t ½t
Maple Extract 5g 1t
Procedure:
• In a saucepan, bring the milk, maple syrup, and salt to a boil.
• Meanwhile, whisk the cornstarch, flour, whole eggs, and yolks in a bowl until smooth.
• Temper the egg mixture with the hot milk and return everything back to the pan.
• Bring the mixture to a boil, whisking continuously for 2 minutes.
• Transfer the hot pastry cream to a bowl of a mixer and paddle until room temperature.
• Add the butter and extract to the pastry cream and mix until smooth.
Chef’s Notes:
183
Caramel Glaze
Gelatin Sheets 36 g 14.5 each
Water 280 g 9.9 oz
Water (185ºF/85ºC) 200 g 7 oz
Butter (clarified) 200 g 7 oz
Neutral Glaze (hot process) 1 kg 2 lb 3.3 oz
Salt 4g ¾t
Procedure:
• In a saucepan large enough to accommodate the entire recipe, bring the sugar and water to
a boil. Add the glucose and cook to a deep amber caramel.
• Whisk in the hot water, followed by the clarified butter.
• Blend the bloomed and drained gelatin, caramel, glaze, and salt with an immersion blender
until homogenous.
• Use at about 84°F (29ºC).
184
Lavender-Vanilla Glaze
Gelatin Sheets 7.5 g 3 each
Water 275 g 9.7 oz
Lavender Honey 55 g 1.9 oz
Lavender Buds 2T 2T
Vanilla Bean (split & scraped) ½ each ½ each
1 1
Salt /8 t /8 t
Powdered Sugar 1.135 kg 2 lb 8 oz
Purple Gel Food Coloring 1 drop 1 drop
Procedure:
• In a saucepan, heat the water, honey, lavender, extract, vanilla bean, and salt to 140°F (60°C),
then add the bloomed and drained gelatin.
• Strain the liquid before adding to the sugar to remove the lavender particles and vanilla pod.
• Sift the sugar into a bowl. Add the strained liquid and stir until there are no lumps.
• Add the food coloring and some additional lavender flowers to taste.
• Cover with plastic wrap and let cool to room temperature before use.
• Reheat if the glaze gets too thick.
Try this glaze in the summer with our yeast doughnuts on page 492.
185
Pistachio Glaze
Gelatin Sheets 20 g 8 each
Salt ¼t ¼t
White Chocolate 565 g 1 lb 3.9 oz
White Chocolate Pâte à Glacer 565 g 1 lb 3.9 oz
Procedure:
• In a saucepan, bring the milk, glucose, pistachio paste, and salt to a boil. While heating, whisk
to help dissolve the paste into the milk.
• Off the heat, add the chocolates, followed by the bloomed and drained gelatin.
• Blend the glaze with an immersion blender until homogenous.
• Use at about 84°F (29°C).
186
Shiny Red Glaze
Water 195 g 6.9 oz
Condensed Milk 215 g 7.6 oz
White Chocolate 315 g 11.1 oz
Red Cocoa Butter Color 10 g 0.35 oz
Procedure:
• In a saucepan, bring the water, sugar, and glucose to a boil. Cool to 185°F (85ºC) and stir in
the condensed milk and the bloomed and drained gelatin.
• Melt the chocolate and cocoa butter color together and add to the syrup mixture.
• Strain through a fine-mesh strainer and refrigerate overnight.
• Use at about 82°F (28ºC).
Chef’s Notes:
• Red coloring may be substituted for other colors as desired.
187
Chocolate Mirror Glaze
Water 162 g 5.7 oz
Salt ¼t ¼t
Procedure:
• In a saucepan large enough to accommodate the entire recipe, bring the cream, water, sugars,
and glucose to a boil.
• Whisk in the cocoa powder and salt and return to a boil.
• Off the heat, add the bloomed and drained gelatin.
• Strain through a fine-mesh strainer and refrigerate overnight.
188
Chocolate-Butter Glaze
Chocolate (58-66%) 619 g 1 lb 5.8 oz
Butter 454 g 1 lb

1 1
Salt /8 t /8 t
Procedure:
• Partially melt all of the ingredients together over a water bath.
• Off the heat, stir to finish melting the ingredients.
189
White Chocolate Glaze
Salt ¼t ¼t
White Chocolate Pâte à Glacer 600 g 1 lb 5.2 oz
Procedure:
• In a saucepan large enough to accommodate the entire recipe, bring the milk, glucose, and
salt to a boil.
• Off the heat, add the chocolates, followed by the bloomed and drained gelatin.
190
chapter
Crème Brûlées Flan, Tres Leches 213 6

Classic 192 Frangipane, Brioche 214
Chocolate 193 Frangipane, Chestnut 215
Honey-Rosemary 194 Frangipane, Coconut 216
Custards, Creams & Fillings

Mandarin Orange 195 Lightened Vanilla Crème
217
Mousseline
Pumpkin 196
Pastry Cream 218
Curds Pistachio-Almond Cream 219
197 Pots de Crème 220

Lemon
198 Stabilized Whipped Cream 221
Lime
199 Tiramisu Cream 222
Mandarin Orange
Passion Fruit 200

Panna Cottas
Buttermilk 223
Custard Fillings &
Dessert Components Crème Fraîche 224
Almond Cream with Green Tea 225

201
Almond Flour
Lychee-Vanilla 226
Almond Cream
202 Passion Fruit 227
with Almond Paste
Pumpkin 228
Cannoli Cream 203
Vanilla 229
Chantilly Recipes 204
Chiboust, Coconut 206

Puddings
Chiboust, Vanilla 207
Arborio Rice Pudding 230
Chocolate Ganache,
208 Banana Bread
Flexible 231
Pudding Custard
Country Cream 209
Chocolate Bread
232
Crèmeux, Chocolate 210 Pudding Custard
Crèmeux, Mocha 211 Coconut Tapioca 233
Flan, Cream Cheese 212 Semolina Pudding 234
191
Classic Crème Brûlée
Heavy Cream 940 g 1 qt
Vanilla Beans (split & scraped) 2 each 2 each
Salt 1/ 8 t 1/ 8 t
Procedure:
• In a saucepan, bring the cream, first weight of sugar, and vanilla beans to a boil.
• In a mixing bowl, whisk together the egg yolks, second weight of sugar, and salt.
• Temper the hot cream into the egg yolk mixture until smooth and homogenous.
• Remove excess air bubbles from the top of the crème brûlée custard by placing a piece of
plastic wrap or paper towel on the surface and then removing.
• Bake at 275°F (135°C) in a water bath, covered, until the custard trembles slightly when shaken.
Chef’s Notes:
• Crème brûlée has a shelf life up to 3 days. For a less rich custard, substitute some of the heavy
cream for whole milk.
192
Chocolate Crème Brûlée
Salt 1/ 8 t 1/ 8 t
Procedure:
• In a saucepan, bring the cream, milk, and vanilla bean to a boil.
• Stir in the melted chocolate and bring the mixture to a scald.
• In a mixing bowl, whisk together the egg yolks, sugar, and salt.
• Temper the hot chocolate cream into the egg yolk mixture until smooth and homogenous.
Chef’s Notes:
• Crème brûlée has a shelf life up to 3 days.
193
Honey-Rosemary
Crème Brûlée
Honey 125 g 4.4 oz
Rosemary (fresh) 38 g 1.3 oz
Salt 1/ 8 t 1/ 8 t
Procedure:
• In a saucepan, bring the cream, honey, and rosemary to a boil. Set aside to infuse for about
20 minutes, then strain.
• In a mixing bowl, whisk together the egg yolks, sugar, and salt.
• Temper the warm cream into the egg yolk mixture until smooth and homogenous.
Chef’s Notes:
194
Mandarin Orange
Crème Brûlée
Orange Oil 12 g 0.4 oz
Mandarin Orange Puree

500 g 1 lb 1.6 oz
(10% sugar)
Salt 1/ 8 t 1/ 8 t
Procedure:
• Reheat the cream mixture with about ½ of the sugar until incorporated, then add the puree.
• In a saucepan, bring the cream, milk, oil, and zest to a boil; cover and infuse for 30 minutes.
• Whisk together the other ½ of the sugar with the whole eggs, yolks, and salt.
• Temper the hot cream into the egg yolk mixture until smooth and homogenous.
Chef’s Notes:
195
Pumpkin Crème Brûlée
Granulated Sugar (divided) 200 g 7 oz
Cinnamon (ground) 9g 1 T, 1 t
Salt 1/ 8 t 1/ 8 t
• In a saucepan, bring the cream, milk, and ½ of the sugar to a boil.

Procedure:
• In a mixing bowl, whisk together the puree, cinnamon, egg yolks, the other ½ of the sugar,
and salt.
• Temper the hot cream into the egg yolk mixture and whisk until smooth and emulsified.
Chef’s Notes:
196
Lemon Curd
Procedure:
• In a saucepan, bring the juice, ½ of the sugar, and zest to a boil.

• Meanwhile, whisk together the eggs and the other ½ of the sugar until light and thick.
• When the juice mixture comes to a boil, temper about ⅓ of the hot mixture into the eggs. Use
a rubber spatula to scrape all of the tempered egg mixture into the saucepan and continue to
whisk on medium-low heat until the mixture thickens and reaches the scalding point.
• Strain through a fine-mesh strainer. Allow the hot curd to cool for about 5-10 minutes, stirring
occasionally.
• Using an immersion blender, blend in the bloomed and drained gelatin, followed by the butter.
There are several ways a chef can prepare lemon curd. In this procedure we maintain
the emulsion of the butter yielding a smoother and creamier mouthfeel.
197
Lime Curd
Lime Juice 320 g 11.3 oz
Procedure:
• In a saucepan, bring the juice, ½ of the sugar, and zest to a boil.

• When the juice mixture comes to a boil, temper about ⅓ of the hot mixture into the eggs. Use
a rubber spatula to scrape all of the tempered egg mixture into the saucepan and continue to
occasionally.
198
Mandarin Orange Curd

500 g 1 lb 1.6 oz
(10% sugar)
Butter (cubed) 200 g 7 oz
Procedure:
• In a saucepan, bring the puree, ½ of the sugar, and zest to a boil.

• Meanwhile, whisk together the whole eggs, yolks, and the other ½ of the sugar until light
and thick.
• When the puree mixture comes to a boil, temper ⅓ of the hot mixture into the eggs. Use a
rubber spatula to scrape all of the tempered egg mixture into the saucepan and continue to
occasionally.
199
Passion Fruit Curd
Passion Fruit Puree

500 g 1 lb 1.6 oz
(10% sugar)
Granulated Sugar (divided) 500 g 1 lb 1.6 oz
Procedure:
• In a saucepan, bring the puree, ½ of the sugar, zest, and vanilla bean to a boil.
• When the puree mixture comes to a boil, temper ⅓ of the hot mixture into the eggs. Use a
rubber spatula to scrape all of the tempered egg mixture into the saucepan and continue to
occasionally.
200
Almond Cream
with Almond Flour
Butter 454 g 1 lb
Powdered Sugar 454 g 1 lb
Almond Flour 454 g 1 lb
Salt ¼t ¼t
Total Weight 1.872 kg 4 lb 2 oz
Procedure:
• In a mixer fitted with a paddle attachment, mix the butter, sugar, flour, and salt until light, fluffy
and smooth.
• Add the eggs slowly, thoroughly incorporating each egg before adding the next, scraping down
• Add the extract.
201
Almond Cream
with Almond Paste
Butter 500 g 1 lb 1.6 oz
Almond Paste 1 kg 2 lb 3.3 oz
Salt ¼t ¼t
Procedure:
• In a mixer fitted with a paddle attachment, mix the butter and almond paste until light, fluffy,
and smooth.
• Add the eggs slowly, thoroughly incorporating each egg before adding the next, scraping down
• Add the cornstarch and salt, followed by the extract.
202
Cannoli Cream
Ricotta Cheese (drained) 908 g 2 lb
Chocolate (58%, 1/ 8-inch pieces) 300 g 10.6 oz
Procedure:
• In a mixer fitted with a paddle attachment, mix the ricotta until smooth.
• Add the sugar, extract, and cinnamon and mix until creamy.
• Fold the chocolate into the ricotta mixture.
Chef’s Notes:
• Diced candied orange peel may substituted for some of the weight of the chocolate if desired.
• Mini chocolate chips can be used instead of the chopped chocolate pieces.
• Cannoli filling can be frozen for up to 2 months.
203
Flavored Chantilly Recipes
Dark Chocolate
Chocolate (58-72%) 250 g 8.8 oz
Procedure:
• Melt the chocolate. In a saucepan, combine the cream and sugar and bring to a boil to dissolve
the sugar.
• Whisk the melted chocolate and hot cream together until homogenous. Allow to stand at room
temperature for 1 hour, then strain through a fine-mesh strainer and chill.
Milk Chocolate
Milk Chocolate 650 g 1 lb 6.9 oz
Procedure:
• Melt the chocolate. In a saucepan, bring the cream to a boil.
temperature for 1 hour, then strain through a fine-mesh strainer; stir in the cold milk and chill.
204
Gianduja
Gianduja 400 g 14.1 oz
Procedure:
• Melt the gianduja. In a saucepan, bring the cream to a boil.
temperature for 1 hour, then strain through a fine-mesh strainer and chill.
Caramel
Butter 120 g 4.3 oz
Salt ¼t ¼t
Procedure:
• In a saucepan, bring the cream and vanilla bean to a scald.
• Make a deep amber caramel with the sugar. Whisk in the butter, followed by the cream in
several additions until smooth. Add salt to taste.
• Strain through a fine-mesh strainer and chill.
205
Coconut Chiboust
Coconut Milk 480 g 1 lb 0.9 oz
Water 160 g 5.6 oz
Procedure:
• Make a pastry cream with the milk, egg yolks, cornstarch, and the first weight of sugar. Whisk
the bloomed and drained gelatin into the hot pastry cream and mix until homogenous.
• Place the finished pastry cream in a bowl large enough to accommodate the entire recipe. Press
plastic wrap on the surface to prevent a skin from forming and set aside to cool until warm.
Alternatively, in a mixer fitted with a paddle attachment, mix the hot pastry cream until warm.
• Prepare an Italian meringue with the second weight of sugar, water, and egg whites. Whip until
• Sacrifice ¼ of the warm meringue into the warm pastry cream and whisk until the smooth.
warm, 120°F (49ºC).
Fold the rest of the meringue into the lightened pastry cream until homogenous.
• Use immediately; chill or freeze until set.
206
Vanilla Chiboust

1 1
Salt /8 t /8 t
Water 140 g 4.9 oz
Procedure:
• Make a pastry cream with the milk, vanilla bean, egg yolks, cornstarch, brown sugar, and salt.
Whisk the bloomed and drained gelatin into the hot pastry cream and mix until homogenous.
• Place the finished pastry cream in a bowl large enough to accommodate the entire recipe. Press
plastic wrap on the surface to prevent a skin from forming and set aside to cool until warm.
Alternatively, in a mixer fitted with a paddle attachment, mix the hot pastry cream until warm.
• Prepare an Italian meringue with the granulated sugar, water, and egg whites. Whip until warm,
• Sacrifice ¼ of the warm meringue into the warm pastry cream and whisk until the smooth.
about 120°F (49ºC).
Fold the rest of the meringue into the lightened pastry cream until homogenous.
• Use immediately; chill or freeze until set.
207
Flexible Chocolate Ganache
Agave Syrup 100 g 3.5 oz
Coffee 50 g 1.8 oz
Agar Agar 4g 1½ t
Salt ¼t ¼t
Chocolate (58-72%) 375 g 13.2 oz
Procedure:
• Combine the agave syrup, coffee and agar in a saucepan and bring to a boil. Add the glucose
syrup and whisk to blend.
• Add the cream and salt to the saucepan and return to a boil.
• Add the bloomed gelatin to the hot cream mixture and whisk to dissolve.
• Pour the hot cream mixture over the chocolate in a bowl and allow to stand for 2 minutes;
emulsify until smooth.
• Pour the ganache onto an acetate lined half-sheet pan.
• Refrigerate for 4-6 hours or overnight.
208
Country Cream
Greek Yogurt 250 g 8.8 oz
Crème Fraîche 250 g 8.8 oz
Mascarpone (softened) 250 g 8.8 oz
Procedure:
• In a mixer fitted with a whisk attachment, whisk all of the ingredients together to medium peaks.
• Refrigerate until ready for use.
209
Chocolate Crémeux
Salt ¼t ¼t
Chocolate (66-72%, chopped) 224 g 7.9 oz
Total Weight 1 kg 2 lb 3.3 oz
Procedure:
• Make a crème anglaise with the milk, cream, sugar, egg yolks, and salt.
• Strain the hot crème anglaise over the chopped chocolate. Let stand for 1 minute, then emulsify
until smooth.
• Use immediately.
Chef’s Notes:
• Gelatin may be added to this recipe when using it as a filling for entremets or large tarts.
• How thick or thin you cook the crème anglaise will have an effect on the viscosity of the crèmeux.
210
Mocha Crémeux
Salt 1/ 8 t 1/ 8 t
Mascarpone 137 g 4.8 oz
Coffee Extract 21 g 0.7 oz
Procedure:
• In a saucepan, bring the cream, sugar, and salt to a scald.
• Melt the chocolate and add to the scalded cream. Stir continuously to emulsify and bring the
mixture to a boil.
• Off the heat, add the sour cream, mascarpone, and extract to the hot mixture.
• Add the bloomed and drained gelatin and whisk until homogenous.
• Stir over an ice bath until slightly thickened and pour into desired molds.
Chef’s Notes:
• The addition of sour cream and mascarpone in the recipe gives this crèmeux a rich and creamy
texture similar to Greek yogurt.
211
Cream Cheese Flan
Evaporated Milk 340 g 12 oz
Salt 1/ 8 t 1/ 8 t
Procedure:
• Coat the bottom of desired molds with caramel slackened with a touch of warm water and set
aside to cool.
• In a mixer fitted with a paddle attachment, mix the cream cheese with the condensed milk
until smooth.
• Separately, whisk together the whole eggs, yolks, milks, extract, and salt.
• Add the milk/egg mixture to the cream cheese mixture in several additions and mix until smooth.
• Pour the custard over the caramelized sugar.
• Bake at 275°F (135ºC) in a water bath, covered, until the custard trembles slightly when shaken.
212
Tres Leches Flan
Evaporated Milk 240 g 8.5 oz
Cinnamon Stick 1 each 1 each
Star Anise 1 each 1 each
Zest (lemon, lime, orange) ¼ each ¼ each
Salt 1/ 8 t 1/ 8 t
Yield: one 6-inch cake pan or one 9-inch loaf pan
Procedure:
• Coat the bottom of a 6-inch cake pan with a ⅛-inch layer of caramel slackened with a touch
of warm water and set aside to cool.
• In a saucepan, combine the evaporated milk, whole milk, cinnamon stick, star anise, vanilla
bean, and citrus zest. Bring to a boil and set aside to steep until cool.
• Add the condensed milk to the evaporated milk mixture. Warm the mixture while stirring to blend.
• Wisk together the whole eggs, yolks and salt and temper with the warmed milk mixture.
• Strain through a fine-mesh strainer and set aside to cool.
• Pour the custard over the caramelized sugar.
213
Brioche Frangipane
Salt ¼t ¼t
Brandy 20 g 0.7 oz
Lemon Juice 10 g 2t
Brioche Crumbs (crust removed) 188 g 6.6 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar and salt, scraping down
• Add the eggs one at a time.
• Mix in the brandy, juice, and extract, scraping down the bowl again.
• Add the flour and brioche crumbs; mix until smooth.
214
Chestnut Frangipane
Chestnut Flour 375 g 13.2 oz
Salt ½t ½t
Dark Rum or Brandy 50 g 1.8 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, chestnut flour, sugar, and salt,
• Add the eggs one at a time.
• Mix in the pastry cream and liquor, scraping down the bowl again.
• Add the cake flour and mix until smooth.
215
Coconut Frangipane
Almond Cream 800 g 1 lb 12.2 oz
Coconut (shredded) 100 g 3.5 oz
Procedure:
• In a mixer fitted with a paddle attachment, mix the creams and rum until light, fluffy, and
smooth, scraping down the bowl as necessary.
• Mix in the shredded coconut until homogenous.
216
Lightened Vanilla Crème
Mousseline
Whole Milk 960 g 1 qt
Salt ¼t ¼t
Procedure:
• Prepare a pastry cream with the milk, vanilla beans, sugar, egg yolks, cornstarch, and salt.
• Transfer the hot pastry cream to a mixer fitted with a paddle attachment and mix in the bloomed
and drained gelatin. Continue to mix until slightly warm, 110ºF (43ºC).
• When the pastry cream is slightly warm, add the butter a little at a time, beating until completely
incorporated and the mixture is light and fluffy.
• Whip the cream to medium peaks and fold into the cooled pastry cream.
217
Pastry Cream
Whole Milk 960 g 1 qt
Salt 1/ 8 t 1/ 8 t
• In a saucepan, bring the milk, vanilla bean, ½ of the sugar, and salt to a boil.
Procedure:
• Meanwhile, combine the other ½ of the sugar with the cornstarch. Whisk the egg yolks into
the sugar/cornstarch mixture until light and smooth. Remove the vanilla bean.
• When the milk comes to a boil, temper ⅓ of the hot milk into the egg yolk mixture.
• Combine the egg yolk/milk mixture with the rest of the hot milk in the saucepan and boil for
2 minutes, whisking continuously.
• Off the heat, whisk the butter into the pastry cream.
• Cool down immediately.
Chef’s Notes:
• Pastry cream has a shelf life of up to 3 days.
218
Pistachio-Almond Cream
Butter 454 g 1 lb
Almond Flour 454 g 1 lb
Salt ¼t ¼t
Total Weight 1.85 kg 4 lb 1.3 oz
Procedure:
• In a mixer fitted with a paddle attachment, mix the butter, sugar, flour, pistachio paste, and
salt until light and fluffy.
• Add the eggs slowly, thoroughly incorporating each egg before adding the next, scraping
219
Pots de Crème
Salt 1/ 8 t 1/ 8 t
Variations:
Vanilla Bean 1 each 1 each
Procedure:
• In a saucepan, bring the milk, cream, and sugar to a boil.
• In a mixing bowl, whisk together the whole egg, yolks, and salt.
• Temper the hot cream mixture into the egg mixture until smooth and homogenous.
• Remove excess air bubbles from the top of the pots de crème custard by placing a piece of
220
Stabilized Whipped Cream
Procedure:
• In a mixer fitted with a whisk attachment, whip the cream and sugar to soft peaks.
• Melt the bloomed and drained gelatin over a water bath with vanilla extract or alcohol to taste
for flavoring and to help thin the gelatin. Allow to cool until tepid.
• Add the melted gelatin to the whipped cream in a quick and steady stream while the mixer is
running and whip until desired peaks.
Chef’s Notes:
• Gelatin stiffens whipped cream enough to make it suitable as a filling, icing, or for piped
decorations.
• We like to use stabilized whipped cream as a filling and icing for the Black Forest chocolate
cake on page 68.
221
Tiramisu Cream
Salt 1/ 8 t 1/ 8 t
Mascarpone (softened) 500 g 1 lb 1.6 oz
Amaretto or Marsala Wine 30 g 1 oz
Procedure:
• Whip the cream to soft peaks and set aside.
• Make a pâte a bombe with the egg yolks, sugar, salt, and corn syrup.
• Add the mascarpone to the warm pâte a bombe and whisk until smooth; do not over mix.
• Melt the bloomed and drained gelatin with the amaretto or marsala wine and combine with the
pâte a bombe.
• Fold in the whipped cream.
222
Buttermilk Panna Cotta
Heavy Cream 540 g 1 lb 3 oz
Buttermilk 800 g 1 lb 12.2 oz
Procedure:
• In a saucepan, bring the cream and sugar to a boil.
• Off the heat, add the bloomed and drained gelatin to the mixture and gently whisk to minimize
air bubbles.
• Stir the buttermilk into the cream mixture.
223
Crème Fraîche Panna Cotta
Whole Milk (cold) 500 g 1 lb 1.6 oz
Crème Fraîche 255 g 9 oz
Salt 1/ 8 t 1/ 8 t
Yield: twelve 4 oz molds
Procedure:
• Bloom the gelatin in the cold milk; the gelatin will absorb the majority of the milk.
• Mix the condensed milk with the crème fraîche until smooth. Add the cream, extract, and salt.
• Warm the milk until the gelatin is dissolved.
• Stir the warm milk mixture into the crème fraîche mixture and mix until homogenous.
224
Green Tea Panna Cotta
Matcha 9g 0.3 oz
Procedure:
• Sift the matcha and set aside.
• In a saucepan, bring the cream, milk, and sugar to a boil.
• Whisk some of the hot cream mixture into the matcha to make a loose paste.
• Off the heat, add the matcha paste, bloomed and drained gelatin, and extract to the hot cream
and gently whisk to minimize air bubbles.
225
Lychee-Vanilla Panna Cotta
Salt 1/ 8 t 1/ 8 t
Lychee Puree (10% sugar) 1 kg 2 lb 3.3 oz
Procedure:
• In a saucepan, bring the cream, sugar, salt, and vanilla bean to a boil; set aside to infuse while
the gelatin is blooming.
air bubbles.
• Add the puree and mix to combine.
226
Passion Fruit Panna Cotta
Salt 1/ 8 t 1/ 8 t
Passion Fruit Puree (10% sugar) 500 g 1 lb 1.6 oz
Apricot Puree (10% sugar) 500 g 1 lb 1.6 oz
Procedure:
• In a saucepan, bring the cream, sugar, salt, and vanilla bean to a boil; set aside to infuse while
while the gelatin is blooming.
• Add the bloomed and drained gelatin to the mixture and gently whisk to minimize air bubbles.
• Add the purees and mix to combine.
227
Pumpkin Panna Cotta
Cinnamon (ground) 9g 1 T, 1 t
Salt 1/ 8 t 1/ 8 t
Procedure:
• Whisk the puree with the spices until smooth.
• Combine everything-except the gelatin-in a saucepan and bring to a boil, whisking periodically.
air bubbles.
228
Vanilla Panna Cotta
Vanilla Beans (split & scraped) 1 ½ each 1 ½ each
Procedure:
• In a saucepan, bring the cream, milk, sugar, and vanilla beans to a boil.
air bubbles.
229
Arborio Rice Pudding
Arborio Rice 235 g 8.3 oz
Whole Milk 1.92 kg 2 qt
Rum Macerated Raisins 115 g 4 oz
Procedure:
• Blanch the rice in lightly salted water and drain well.
• In a saucepan, bring the rice, milk, sugar, cinnamon, and vanilla bean to a boil.
• Lower to a simmer, stirring regularly until the rice is tender and most (but not all) of the milk is
absorbed. Stir in the zest.
• Chill the rice pudding over an ice bath, then remove the cinnamon stick and vanilla bean.
• Whip the cream to soft peaks and fold into the cooled rice pudding to lighten, followed by the
drained rum macerated raisins.
Chef’s Notes:
• The amount of milk left unabsorbed after the rice is cooked tender will dictate the final
consistency of the rice pudding.
230
Banana
Bread Pudding Custard
Salt ¼t ¼t
Bananas (very ripe) 245 g 8.6 oz
Procedure:
• In a saucepan, bring the milk, cream, sugars, salt, and vanilla bean to a boil.
• Temper ½ of the hot milk mixture into the egg mixture. Use a rubber spatula to scrape all of
• Meanwhile, whisk the whole eggs and yolks together until smooth.
the tempered egg mixture back into the saucepan. Strain through a fine-mesh strainer.
• Puree the bananas and rum in a blender until smooth. Whisk the puree into the custard.
• Bake at 300°F (149°C), covered, just until set.
Chef’s Notes:
• Diced brioche or challah work well with this recipe. Be sure the bread is slightly dried out prior
to thoroughly saturating it with the warm custard. Stud with fresh banana chunks before baking.
• Bread pudding can be refrigerated for up to 3 days and reheated to order.
231
Chocolate
Bread Pudding Custard
Heavy Cream 1.175 kg 2 lb 9.4 oz
Salt ¼t ¼t
Chocolate (58-66%, chopped) 568 g 1 lb 4 oz
Total Weight 2.9 kg 6 lb 6.3 oz
Yield: twenty-five 3 oz molds
Procedure:
• In a saucepan, bring the cream, milk, sugar, and salt to a boil.
• Off the heat, add the chopped chocolate to the hot cream mixture. Allow the chocolate to melt
for a several minutes, then whisk until smooth.
• Temper ½ of the hot chocolate mixture into the egg yolks. Use a rubber spatula to scrape all
• Meanwhile, whisk the egg yolks until smooth.
of the tempered egg yolk mixture back into the saucepan. Strain through a fine-mesh strainer.
• Bake at 300°F (149°C), covered, just until set.
Chef’s Notes:
• Diced brioche or challah work well with this recipe. Be sure the bread is slightly dried out prior
to thoroughly saturating it with the warm custard.
• Bread pudding can be refrigerated for up to 3 days and reheated to order.
232
Coconut Tapioca
Tapioca Pearls (small) 100 g 3.5 oz
Tapioca Pearls (large) 100 g 3.5 oz
Whole Milk 2.44 kg 5 lb 6 oz
Coconut Milk 618 g 1 lb 5.8 oz
Procedure:
• Soak the tapioca pearls separately in cold water for 4 hours, or overnight in the refrigerator.
• Strain the hydrated pearls, keeping them separate.
• In a saucepan, bring the whole milk and sugar to a boil. Divide into 2 saucepans.
• Simmer the pearls in separate saucepans, stirring continuously until translucent and soft. Do
not allow the mixtures to boil. The small pearls will cook faster than the large ones.
• Combine the cooked pearls into one container.
• In a saucepan, bring the coconut milk and cream to a boil. Pour over the cooked pearls, stirring
to combine.
• Chill over an ice bath, stirring periodically as it cools. The stirring helps to prevent the pearls
from sticking to each other while chilling.
Chef’s Note:
• The tapioca has a shelf life of 3 days and benefits from a night in the refrigerator; the resting
time leaves it even more supple and silky.
This dessert looks like a bowl full of translucent bubbles and has the texture of a light cream soup.
233
Semolina Pudding
Whole Milk 1 kg 2 lb 3.3 oz
Salt ¼t ¼t
Semolina 100 g 3.5 oz
Procedure:
• In a saucepan, bring the milk, first weight of sugar, vanilla bean seeds, and salt to a boil.
• Slowly pour the semolina into the milk, stirring with a whisk or wooden spoon. Continue stirring
as the mixture thickens (about 2-3 minutes).
• Reduce the heat to low and cook until the mixture thickens and the semolina is tender, stirring
often.
• Temper ½ of the hot semolina mixture into the eggs. Combine both mixtures together, along
• Meanwhile, whisk the eggs with the second weight of sugar until well blended.
with the zests.

• Bake at 300°F (149°C) in a water bath, covered, until set.
234
chapter
Mousses – Chocolate Pink Grapefruit 266 7

Bittersweet Chocolate 236 Plum 267
Chocolate-Hazelnut 237 Pumpkin 268
Gianduja 238 Raspberry 269
Mousses & Bavarian Creams

Marquise au Chocolat 240 Redcurrant 270
Milk Chocolate 239 Rhubarb 27 1
Milk Chocolate-Caramel 242 Strawberry 272
Triple Chocolate 244 Yuzu 273
White Chocolate 243
Mousses – Assorted
Mousses – Fruit Almond Milk 274
Apricot 246 Brie Cheese 276
Black Cherry 247 Caramel 278
Blackberry 248 Chestnut 277
Blood Orange 249 Elderflower 280
Blueberry 250 Espresso 282
Chocolate-Apricot 251 Fromage Blanc 281
Chocolate-Raspberry 252 Mascarpone 284
Coconut 253 Peanut Butter 285
Fresh Banana 254 Poppy Seed 286
Green Apple 255 Yogurt 288
Guava 256
Lemon with Lemon Curd 257 Bavarian Creams
Lime 258 Almond 289
Lychee 259 Apricot-Passion Fruit 290
Mandarin Orange 260 Chocolate 291
Mango 261 Coconut 292
Papaya 262 Fruit 293

Passion Fruit 263 Honey 294
Peach 264 Milk Chocolate 295
Pear 265 Pistachio 296
235
Bittersweet
Chocolate Mousse
Chocolate (58-72%) 665 g 1 lb 7.5 oz
Salt ¼t ¼t
Procedure:
• Melt the chocolate over a water bath in a bowl large enough to accommodate the entire recipe;
keep very warm.
• Make a pâte à bombe with the egg yolks, sugar, and salt.
• Fold the whipped cream into the very warm chocolate quickly and deliberately.
• Fold the pâte à bombe into the chocolate/cream mixture.
Chef’s Notes:
• This recipe can also be prepared by folding warm melted chocolate into warm pâte à bombe,
then folding the whipped cream into that.
236
Chocolate-Hazelnut Mousse
Hazelnut Liqueur 25 g 0.9 oz
Chocolate (58-66%) 350 g 12.3 oz
Water 65 g 2.3 oz
Procedure:
• Melt the chocolates together and keep warm.
• Make a pâte à bombe with the sugar, water, whole eggs, and yolks; whip until tepid.
• Melt the bloomed and drained gelatin with the liqueur. Add it to the slightly warm pâte à bombe
until well combined.
• Fold the warm melted chocolate into the pâte à bombe, followed by the whipped cream.
237
Gianduja Mousse
Salt ¼t ¼t
Procedure:
• Melt the chocolate and keep warm.
• Whisk the sugar, whole eggs, yolks, and salt over a water bath until light and thick. Add the
bloomed and drained gelatin and whip in a mixer fitted with a whisk attachment until tepid.
• Fold the whipped cream into the warm gianduja, followed by the egg foam.
238
Milk Chocolate Mousse
Water 100 g 3.5 oz
Milk Powder 40 g 1.4 oz
Salt ¼t ¼t
Procedure:
• Whisk the egg yolks, whole eggs, water, milk powder, and salt over a water bath until very
thick, add the bloomed and drained gelatin.
• Transfer the mixture to a mixer fitted with a whisk attachment and whip just until warm.
• Fold the warm melted chocolate into the warm yolk mixture, followed by the whipped cream.
Chef’s Notes:
• Alternatively, the egg yolk mixture can be cooked in a microwave by cooking the mixture in
20-30 second intervals and whisking in between each interval until thickened.
• The addition of milk powder stabilizes the foam structure in the eggs and whipped cream by
preventing air bubbles from collapsing, resulting in a lighter texture to the mousse.
239
Marquise au Chocolat
Valrhona Extra Bitter Chocolate

340 g 12 oz
(61%)
Salt ¼t ¼t
Water 50 g 1.8 oz
Yield: one 9-inch loaf pan
240
Procedure:
• Line a loaf pan or terrine mold with plastic wrap and set aside.
• In a mixer fitted with a paddle attachment, cream the butter and salt until light and fluffy.
• Add the melted chocolate and mix until homogenous; keep warm.
• Make a pâte à bombe with the egg yolks, first weight of sugar, and water. Whip until slightly
warm, then whisk that into the warm chocolate-butter mixture.
• Make a Swiss meringue with the egg whites and second weight of sugar. Whip until medium-
soft peaks and slightly warm.
• Place the meringue and whipped cream on top of the chocolate mixture.
• Sift the cocoa powder directly over the top of the meringue and whipped cream.
• Quickly fold everything together with a balloon whisk.
• Fill the loaf pan or terrine mold with the mousse.
• Chill in the refrigerator until set.
241
Milk Chocolate -
Caramel Mousse
Salt ¼t ¼t
Valrhona Guanaja (70%, chopped) 100 g 3.5 oz
Valrhona Tanariva (33%, chopped) 550 g 1 lb 3.4 oz
Procedure:
• Whip the first weight of cream to soft peaks and set aside.
• Make a deep amber dry caramel with the first weight of sugar and deglaze with the second
weight of cream in 3 additions.
• Make a crème anglaise with the caramel cream, egg yolks, second weight of sugar, and salt.
• Strain the caramel crème anglaise over the chopped chocolates, let stand for a few minutes,
then whisk until smooth. Whisk in the bloomed and drained gelatin.
• Let cool to 95°F (35°C), then fold in the whipped cream.
242
White Chocolate Mousse
White Chocolate 454 g 1 lb
Water 50 g 1.8 oz
Salt ¼t ¼t
Procedure:
• Make a pâte à bombe with the sugar, water, whole eggs, yolks, and salt; whip until 110°F (43°C).
• Melt the bloomed and drained gelatin and add it to the slightly warm pâte à bombe; whip until
well combined.
• Fold the warm melted chocolate into the pâte à bombe, followed by the whipped cream.
243
Triple Chocolate Mousse
Custard Base
Salt ¼t ¼t
Dark Chocolate
Custard Base 500 g 1 lb 1.6 oz
Gelatin Sheets 6g 2.5 each
Water (cold) 30 g 1 oz
Dark Chocolate (58-72%) 300 g 10.5 oz
• In a saucepan, bring the milk, cream, and ½ of the sugar to a boil.

Custard Base Procedure:
• Meanwhile, whisk the egg yolks, the other ½ of the sugar, and salt until light and smooth.
• When the milk mixture comes to a scald, temper ⅓ the hot milk into the egg yolk mixture.
• Combine the yolk mixture with the rest of the hot milk in the saucepan and cook on medium-
low heat, stirring continuously until the mixture coats the back of a spoon.
• Strain the crème anglaise through a fine-mesh strainer. Cool down immediately if using at a
later time, or keep warm if using right way.
244
Milk Chocolate
White Chocolate
Mousse Procedure:
• Melt the bloomed and drained gelatin and add it to the warm crème anglaise along with the
melted chocolate; whisk until combined.
• Fold in the whipped cream. The mousse should be fluid enough to pour and settle without peaks.
245
Apricot Mousse
Apricot Puree (10% sugar) 1 kg 2 lb 3.3 oz
Procedure:
• Warm ⅓ of the puree and melt the bloomed and drained gelatin into it. Whisk that warm mixture
back into the rest of the puree and add the juice. Cool to about 65°F (18°C), or until slightly
thickened.
• Fold ½ of the puree into the meringue. Fold the other ½ into the whipped cream.
• Make an Italian meringue with the sugar and egg whites; whip until tepid.
• Fold the two mixtures together.
246
Black Cherry Mousse
Black Cherry Puree (10% sugar) 1 kg 2 lb 3.2 oz
Kirschwasser 25 g 0.9 oz
Procedure:
back into the rest of the puree and add the juice and Kirschwasser. Cool to about 65°F (18°C),
or until slightly thickened.
247
Blackberry Mousse
Blackberry Puree 1 kg 2 lb 3.3 oz
Blackberry Brandy 50 g 1.8 oz
Procedure:
back into the rest of the puree and add the juice and brandy. Cool to about 65°F (18°C), or until
slightly thickened.
248
Blood Orange Mousse
Blood Orange Puree (10% sugar) 1 kg 2 lb 3.3 oz
Procedure:
back into the rest of the puree. Cool to about 65°F (18°C), or until slightly thickened.
• Fold ½ of the puree into the pâte à bombe. Fold the other ½ into the whipped cream.
• Make a pâte à bombe with the sugar and egg yolks; whip until tepid.
249
Blueberry Mousse
Blueberry Puree (10% sugar) 1 kg 2 lb 3.3 oz
Crème de Cassis (optional) 15 g 0.5 oz
Total Weight: 2.13 kg 4 1b 7 oz
Procedure:
back into the rest of the puree and add the juice and alcohol, if using. Cool to about 65°F (18°C),
or until slightly thickened.
250
Chocolate-Apricot Mousse
Apricot Puree 150 g 5.3 oz
Chocolate (72%, chopped) 188 g 6.6 oz
Procedure:
• In a saucepan, combine the second weight of cream with the puree and bring to a scald.
• Make a dry caramel with the sugar and deglaze with the scalded cream/apricot mixture in 3
additions; bring back to a gentle boil to dissolve the sugar if necessary.
• Pour the hot cream mixture over the chopped chocolate, let stand for a few minutes, then
emulsify until smooth. Whisk in the bloomed and drained gelatin.
• Cool the base mixture to about 65°F (18°C), or until slightly thickened before folding in the
whipped cream.
251
Chocolate-Raspberry Mousse
Valrhona Manjari (64%) 315 g 11.1 oz
Butter 50 g 1.8 oz
Procedure:
• Whip the first weight of cream to soft peaks, then whisk in the alcohol; set aside.
• Melt the chocolates together and keep warm.
• In a saucepan, combine the second weight of cream, puree, and butter. Bring to a boil and
reduce until slightly thickened.
• Fold the whipped cream into the very warm chocolate.
• Fold the reduced raspberry mixture into the pâte à bombe.
252
Coconut Mousse
Coconut Puree (10% sugar) 1 kg 2 lb 3.3 oz
Lime Juice 30 g 1 oz
Procedure:
thickened.
253
Fresh Banana Mousse
Bananas (ripe) 750 g 1 lb 10.5 oz
Dark Rum 30 g 1 oz
Lime Juice 1 each 1 each
Procedure:
• In a blender, puree the bananas, rum, juice, and vanilla bean seeds until smooth.
• Melt the bloomed and drained gelatin and whisk it into the puree until smooth.
254
Green Apple Mousse
Green Apple Puree (10% sugar) 1 kg 2 lb 3.3 oz
Apple Brandy 50 g 1.8 oz
Procedure:
slightly thickened.
255
Guava Mousse
Guava Puree (10% sugar) 1 kg 2 lb 3.3 oz
Procedure:
thickened.
256
Lemon Mousse
with Lemon Curd
Lemon Curd 1.2 kg 2 lb 10.3 oz
Lemon Confit (optional) 250 g 8.8 oz
Procedure:
• Melt the bloomed and drained gelatin and whisk into the curd and optional confit until smooth.
• Fold the curd into the meringue, followed by the whipped cream.
257
Lime Mousse
Lime Puree (10% sugar) 500 g 1 lb 1.6 oz
Procedure:
258
Lychee Mousse
Lychee Puree (10% sugar) 1 kg 2 lb 3.3 oz
Procedure:
thickened.
259
Mandarin Orange Mousse
Mandarin Orange Puree 1 kg 2 lb 3.3 oz

(10% sugar)
Procedure:
260
Mango Mousse
Mango Puree (10% sugar) 1 kg 2 lb 3.3 oz
Procedure:
thickened.
261
Papaya Mousse
Papaya Puree (10% sugar) 1 kg 2 lb 3.3 oz
Grenadine 15 g 0.5 oz
Procedure:
back into the rest of the puree and add the juice and grenadine. Cool to about 65°F (18°C), or
until slightly thickened.
262
Passion Fruit Mousse
Passion Fruit Puree (10% sugar) 500 g 1 lb 1.6 oz
Procedure:
263
Peach Mousse
Peach Puree (10% sugar) 1 kg 2 lb 3.3 oz
Peach Schnapps 50 g 1.8 oz
Procedure:
back into the rest of the puree and add the juice and schnapps. Cool to about 65°F (18°C), or
264
Pear Mousse
Pear Puree (10% sugar) 1 kg 2 lb 3.3 oz
Pear Liqueur 95 g 3.3 oz
Procedure:
• Make a crème anglaise with the puree, egg yolks, and sugar. Add the bloomed and drained
gelatin and whisk to dissolve.
• Strain through a fine-mesh strainer. Cool to about 65°F (18°C), or until slightly thickened.
• Stir in the liqueur.
265
Pink Grapefruit Mousse
Pink Grapefruit Juice 500 g 1 lb 1.6 oz
Campari 15 g 0.5 oz
Procedure:
• Warm ⅓ of the juice and melt the bloomed and drained gelatin into it. Whisk that warm mixture
back into the rest of the juice and stir in the Campari. Cool to about 65°F (18°C), or until slightly
thickened.
• Fold ½ of the juice mixture into the pâte à bombe. Fold the other ½ into the whipped cream.
266
Plum Mousse
Plum Puree (10% sugar) 1 kg 2 lb 3.3 oz
Plum Brandy 50 g 1.8 oz
Procedure:
slightly thickened.
267
Pumpkin Mousse
Pumpkin Puree 454 g 1 lb
Cinnamon (ground) ¾t ¾t
Ginger (ground) ¼t ¼t
Salt ¼t ¼t
Water 90 g 3.2 oz
Procedure:
• Heat the puree with the spices over a water bath until warm, about 110°F (43°C), or until slightly
thickened. Gently melt the gelatin and combine with the puree until smooth; set aside.
• Make a pâte à bombe with the sugar, water, and egg yolks; whip until tepid.
• Fold the pumpkin mixture into the pâte à bombe, followed by the whipped cream.
268
Raspberry Mousse
Raspberry Puree (10% sugar) 1 kg 2 lb 3.3 oz
Procedure:
back into the rest of the puree and add the juice and liqueur. Cool to about 65°F (18°C), or until
slightly thickened.
269
Redcurrant Mousse
Redcurrant Puree (10% sugar) 500 g 1 lb 1.6 oz
Procedure:
270
Rhubarb Mousse
Rhubarb Puree (10% sugar) 1 kg 2 lb 3.3 oz
Grenadine 20 g 0.7 oz
Procedure:
back into the rest of the puree and add the juice and grenadine. Cool to about 65°F (18°C), or
271
Strawberry Mousse
Strawberry Puree (10% sugar) 1 kg 2 lb 3.3 oz
Procedure:
thickened.
272
Yuzu Mousse
Yuzu Juice 600 g 1 lb 5.2 oz
Procedure:
• Make a crème anglaise with the juice, sugar, and egg yolks.
• Once cooked, remove from heat, add the bloomed and drained gelatin, and whisk to dissolve.
• Strain the mixture through a fine-mesh strainer and cool to about 65°F (18°C), or until slightly
thickened.
• Fold the whipped cream into the cooled yuzu crème anglaise.
273
Almond Milk Mousse
Almond Milk:
Almonds (sliced) 500 g 1 lb 1.6 oz
Water 500 g 1 lb 1.6 oz
Salt 1/ 8 t 1/ 8 t
Almond Milk Mousse:
Amaretto 20 g 0.7 oz
Almond Milk 300 g 10.6 oz
274
Almond Milk Procedure:
• Toast the almonds. Allow to cool, then pulse in a food processor until finely ground.
• In a saucepan, bring the water, milk, sugar, salt, and ground almonds to a boil. Set aside to
steep until cool, then refrigerate overnight.
• Strain the mixture through a fine-mesh strainer, pressing against the almonds to extract as
much almond milk as possible.
Almond Milk Mousse Procedure:

• Warm the almond milk to 110°F (43°C).
• Melt the bloomed and drained gelatin with the amaretto and whisk into the warmed almond
milk. Cool to about 65°F (18°C), or until slightly thickened.
• Make a Swiss meringue with the egg whites and sugar; whip until tepid.
• Fold the cooled milk/gelatin mixture into the meringue, followed by the whipped cream.
275
Brie Cheese Mousse
Heavy Cream 454 g 1 lb
Brie Cheese (rind removed) 454 g 1 lb
Procedure:
• Whip the cream to medium peaks and set aside.
• Melt the brie, milk, and sugar together over a water bath. Stir until the mixture is smooth and
the sugar has dissolved.
• Add the bloomed and drained gelatin to the warm brie mixture and stir to dissolve the gelatin.
• Cool the melted brie mixture to about 65°F (18°C), or until slightly thickened.
• Fold the whipped cream into the cooled brie mixture.
Brie is a soft cow’s milk cheese named after Brie, the French region from which it originates.
276
Chestnut Mousse
Chestnut Cream 600 g 1 lb 5.2 oz
Salt ¼t ¼t
Simple Syrup 110 g 3.9 oz
Armagnac or Rum 70 g 2.5 oz
Procedure:
• Whisk the pastry and chestnut creams together with the salt until smooth.
• Melt the bloomed and drained gelatin with the simple syrup, then combine with the alcohol.
Whisk the melted gelatin mixture into the chestnut mixture until smooth.
• Make a Swiss meringue with the egg whites and sugar.
• Fold the meringue into the chestnut mixture, followed by the whipped cream.
277
Caramel Mousse
Water 80 g 2.8 oz
Salt ¼t ¼t
278
Procedure:
• Bring the second weight of cream to a scald with the vanilla bean.
• Make a deep amber caramel with the first weight of sugar and glucose and deglaze with the
hot vanilla bean cream. Whisk the bloomed and drained gelatin into the caramel mixture and
strain; cool until tepid.
• Whisk the egg yolks, second weight of sugar, water, milk powder, and salt over a water bath
until very thick.
• Transfer the cooked egg mixture to a mixer fitted with a whisk attachment and whisk until light
and cool.
• Fold the egg mixture into the whipped cream, followed by the caramel.
Chef’s Notes:
• Alternatively, the egg yolk mixture can be cooked in a microwave by cooking in 20-30 second
intervals and whisking in between each interval until thickened.
• The addition of milk powder stabilizes the foam structure in the eggs and whipped cream by
preventing air bubbles from collapsing, resulting in a lighter texture to the mousse.
279
Elderflower Mousse
Elderflower Syrup 750 g 1 lb 10.5 oz
Champagne 390 g 13.8 oz
Procedure:
• Whisk the elderflower syrup, champagne, juice, and egg yolks over a water bath until light and
thickened. Add the bloomed and drained gelatin to the hot mixture to dissolve, then cool down
over an ice bath until 65°F (18°C), or until slightly thickened.
• Sacrifice a small amount of the meringue into the cooled elderflower mixture, then fold in the
rest of the meringue, followed by the whipped cream.
280
Fromage Blanc Mousse
Goat Cheese 12 g 0.4 oz
Whole Fat Yogurt 410 g 14.5 oz
Fromage Blanc 70 g 2.5 oz
Lime (juice & zest) 2 each 2 each
Procedure:
• Pass the goat cheese through a tamis.
• In a large bowl, whisk the cheeses, yogurt, sour cream, juice, and zest until smooth.
• Melt the bloomed and drained gelatin and whisk into the yogurt mixture until smooth.
• Fold the meringue into the yogurt mixture, followed by the whipped cream.
281
Espresso Mousse
Espresso Beans 95 g 3.3 oz
Heavy Cream 1.013 kg 2 lb 3.7 oz
Salt ¼t ¼t
Coffee Extract 30 g 1 oz
282
Procedure:
• Make a dry caramel with the sugar. Add the espresso beans to coat and spread out onto a
silicone baking mat or parchment paper to cool. Once cool, grind the caramel coated beans
in a food processor until coarsely ground.
• Bring the milk to a scald with the ground mixture and the vanilla bean. Set aside to steep for
15 minutes.
• Strain the espresso milk through a fine-mesh strainer, then rescale to the original weight with
additional milk.
• Make a very thick crème anglaise with the espresso milk, second weight of sugar, egg yolks,
and salt by cooking it on low heat and stirring continuously.
• Once cooked, remove from heat, add the bloomed and drained gelatin and whisk to dissolve.
• Strain through a fine-mesh strainer into a mixer fitted with a whisk attachment. Whip until cool,
then add the extract.
• Fold the whipped cream into the cooled espresso crème anglaise.
283
Mascarpone Mousse
Water 50 g 1.8 oz
Mascarpone 500 g 1 lb 1.6 oz
Procedure:
• Make a pâte à bombe with the sugar, water, and egg yolks; whip until 110°F (43°C).
• Melt the bloomed and drained gelatin and add it to the slightly warm pâte à bombe to combine.
Add the mascarpone and zest to the pate à bombe mixture and whisk until smooth, scraping
284
Peanut Butter Mousse
Peanut Butter 565 g 1 lb 3.4 oz
Cream Cheese (softened) 525 g 1 lb 2.5 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the peanut butter, cream cheese, sugar, and
extract until smooth, scraping down the bowl as necessary.
• Melt the bloomed and drained gelatin and mix into the peanut butter mixture until smooth.
285
Poppy Seed Mousse
Poppy Seeds 150 g 5.3 oz
White Port 500 g 1 lb 1.6 oz
Plum Jam 10 g 0.4 oz
Cognac 40 g 1.4 oz
Salt ¼t ¼t
286
Procedure:
• In a saucepan, cook the poppy seeds, port, jam, and vanilla been seeds until the liquid is
reduced and the poppy seeds become a paste; set aside to cool.
• In a mixer fitted with a whisk attachment, whisk the whole eggs, yolks, and salt until a thick
ribbon is achieved.
• Melt the bloomed and drained gelatin with the cognac and whisk into the whipped eggs.
• Fold the whipped cream into the warm chocolate.
• Fold the egg mixture into the chocolate/cream mixture, followed by the cooled paste.
287
Yogurt Mousse
Whole Fat Yogurt 315 g 11.1 oz
Crème Fraîche 315 g 11.1 oz
Limes (juice & zest) 2 each 2 each
Procedure:
• In a large bowl, whisk together the yogurt, crème fraîche, juice, and zest until smooth.
• Melt the bloomed and drained gelatin and whisk into the yogurt mixture until smooth.
• Fold the meringue into the yogurt mixture, followed by the whipped cream.
288
Almond Bavarian Cream
Amaretto 65 g 2.3 oz
Salt ¼t ¼t
Procedure:
• In a saucepan, combine the milk, cream, ½ of the sugar, and almond paste. Bring the mixture
• Whip the cream to soft peaks, add the amaretto and extract; set aside in the refrigerator.
½ of the sugar, and salt until light. Temper about ⅓ of the almond milk mixture into the yolk
to a scald, whisking to dissolve the almond paste. Meanwhile, whisk the egg yolks, the other
mixture. Return everything back to the saucepan and cook on medium-low heat until the
mixture coats the back of a wooden spoon.
• Strain through a fine-mesh strainer and cool to about 65°F (18°C), or until slightly thickened.
• Fold the whipped cream into the cooled almond crème anglaise.
289
Apricot- Passion Fruit
Bavarian Cream
Lime Zest (finely chopped) ½ each ½ each
Crème Fraîche 200 g 7 oz
Apricot Puree (10% sugar) 200 g 7 oz
Passion Fruit Puree (10% sugar) 175 g 6.2 oz
Procedure:
• Whip the cream and zest to soft peaks; set aside in the refrigerator.
• In a saucepan, bring the crème fraîche, cream, purees, vanilla bean, and first weight of sugar
to a boil. Meanwhile, whisk the egg yolks and the second weight of sugar until light and thick.
Temper about ⅓ of the fruit mixture into the yolk mixture. Return everything back to the
saucepan and cook on medium-low heat until the mixture coats the back of a wooden spoon.
• Fold the whipped cream into the cooled apricot-passion fruit crème anglaise.
290
Chocolate Bavarian Cream
Salt 1/ 8 t 1/ 8 t
Chocolate (58-72%, chopped) 200 g 7 oz
Procedure:
• Whip the cream to soft peaks; set aside in the refrigerator.
• In a saucepan, bring the milk and first weight of sugar to a boil. Meanwhile, whisk the egg yolks,
second weight of sugar, and salt until light and thick. Temper ⅓ of the hot milk mixture into the
yolk mixture. Return everything back to the saucepan and cook on medium-low heat until the
• Once cooked, remove from heat, add the chopped chocolate, let stand for a few minutes, then
emulsify until smooth. Whisk in the bloomed and drained gelatin.
• Fold the whipped cream into the cooled chocolate crème anglaise.
291
Coconut Bavarian Cream
Coconut Puree (10% sugar) 500 g 1 lb 1.6 oz

1 1
Salt /8 t /8 t
Procedure:
• In a saucepan, bring the puree, milk, and first weight of sugar to a boil. Meanwhile, whisk the
egg yolks, second weight of sugar, and salt until light and thick. Temper ⅓ of the coconut
mixture into the yolk mixture. Return everything back to the saucepan and cook on medium-
low heat until the mixture coats the back of a wooden spoon.
• Fold the whipped cream into the cooled coconut crème anglaise.
292
Fruit Bavarian Cream
Fruit Puree (divided) 600 g 1 lb 5.2 oz
Procedure:
• In a saucepan, bring ½ of the puree and sugar to a boil.

Stir the other ½ of the cold puree into the hot puree.
• Off the heat, add the bloomed and drained gelatin to the hot puree mixture; whisk to dissolve.
• Fold the whipped cream into the cooled puree.
Chef’s Notes:
• The quantity of sugar in this base recipe may need to be adjusted depending upon the fruit
puree used.
293
Honey Bavarian Cream
Honey 63 g 2.2 oz
Salt 1/ 8 t 1/ 8 t
Procedure:
• In a saucepan, bring the milk, honey, and first weight of sugar to a boil. Meanwhile, whisk the
egg yolks, second weight of sugar, and salt until light and thick. Temper ⅓ of the honey
mixture into the yolk mixture. Return everything back to the saucepan and cook on medium-
low heat until the mixture coats the back of a wooden spoon.
• Fold the whipped cream into the cooled honey crème anglaise.
294
Milk Chocolate
Bavarian Cream
Salt ¼t ¼t
Milk Chocolate (chopped) 440 g 15.5 oz
Procedure:
• In a saucepan, bring the milk and first weight of sugar to a boil. Meanwhile, whisk the egg yolks,
second weight of sugar, and salt until light and thick. Temper ⅓ of the hot milk mixture into the
yolk mixture. Return everything back to the saucepan and cook on medium-low heat until the
• Once cooked, add the chopped chocolate, let stand for a few minutes, then emulsify until
smooth. Whisk in the bloomed and drained gelatin.
• Fold the whipped cream into the cooled chocolate crème anglaise.
295
Pistachio Bavarian Cream
Salt 1/ 8 t 1/ 8 t
Procedure:
• In a saucepan, bring the milk, first weight of sugar, and paste to a boil. Meanwhile, whisk the
egg yolks, second weight of sugar, and salt until light and thick. Temper ⅓ of the milk mixture
into the the yolk mixture. Return everything back to the saucepan and cook on medium-low
heat until the mixture coats the back of a wooden spoon.
• Fold the whipped cream into the cooled pistachio crème anglaise.
296
chapter
Cookies & Bars Pecan Puffs 324 8

Apple Blondies 298 Rugelach Dough 325
Biscotti, Anisette 300 Sablé Cookies, Black Olive-
326
Parmesan
Biscotti, Chocolate
301
Pistachio Cherry Sablé Cookies, Breton 327
Chocolate Brownies 302 Sablé Cookies, Hazelnut 328
Chocolate Chip Cookies 303 Sablé Cookies, Rosemary-
329
Cornmeal
Chocolate Chip Cookies,
304
Double Scandinavian Butter Cookies 330
Cookies & Tuiles

Chocolate Chip Cookies, Chai Spiced Snickerdoodle
305 332
Espresso White Chocolate Bars
Chocolate Chip Cookies, Snickerdoodle Cookies 331
306
Whole Wheat
Speculoos 334
Chocolate Chunk Cookies,
307 Sugar Cookies 336
Valrhona
Vanilla Crescents 337
Chocolate Crinkle Cookies 308
Chocolate Molasses
309
Cookies, Soft Tuiles
Coconut Haystacks 310 Apple Paper 338
Dog Biscuits 311 Chocolate 339
Fig Bars 312 Chocolate Crystalline 340
Gingerbread Cookies 314 Chocolate Lace 341
Green Tea Coconut Chocolate Pastry Cream 342
315
Diamants
Coconut 343
Lavender-Honey Almond Bars 316
Fruit 344
Macarons 317
Honey Whole Wheat 345
Macarons, Chocolate 318
Lace 346
Madeleines, Lemon-Olive Oil 320
Orange 347
Oatmeal-Raisin Cookies 321
Pumpkin 348
Peanut Butter Cookies 322
Sesame 349
Peanut Butter Shortbread
323 350
Bar Cookies Vanilla
297
Apple Blondies
Apple Compote Puree 313 g 11 oz
Apple Brandy 7g 1½ t
Salt 10 g 2t
Apples (¼ -inch dice) 4 each 4 each
Walnuts (coarsely chopped) 75 g 2.6 oz
298
Procedure:
• In a mixer fitted with a whisk attachment, whisk the sugars, puree, eggs, brandy, extract, and
zest until light and thick.
• Gradually whisk in the warm butter until homogenous.
• Add the sifted dry ingredients and mix until streaky.
• Fold in the diced apples until homogenous.
• Spread evenly onto a half sheet pan and sprinkle the walnuts on top of the batter.
• Bake at 325°F (163°C) until a skewer inserted comes out clean, or with a few crumbs.
299
Anisette Biscotti
Sliced Almonds (toasted) 157 g 5.5 oz
Anise Seeds 23 g 0.8 oz
Salt 5g 1t
Anisette Liqueur 70 g 2.5 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the dry ingredients with the softened butter
until the butter is well incorporated.
• Add the eggs and anisette and mix until combined, scraping down the bowl as necessary.
• Roll the dough into desired sized logs and refrigerate or freeze.
• Brush the logs with egg whites and sprinkle with granulated sugar before baking.
• Bake at 325°F (163°C) until evenly browned and firm to the touch.
• Slice the biscotti into desired sized slices and place on sheet pans.
• Bake a second time at 225°F (107°C) until dry.
Chef’s Notes:
• 600 g (21.2 oz) logs will yield approximately 3 ½ -inch sized biscotti.
300
Chocolate Pistachio
Cherry Biscotti
Granulated Sugar 454 g 1 lb
Baking Powder ¾t ¾t
Salt ½t ½t
Vanilla Extract ¾t ¾t
Pistachios (lightly toasted) 85 g 3 oz
Dried Cherries 85 g 3 oz
Procedure:
• Combine the sifted dry ingredients in a mixer fitted with a paddle attachment.
• Add the eggs and extract and mix until combined, scraping down the bowl as necessary.
• Mix in the pistachios and dried cherries until homogenous.
• Chill until firm; this will make shaping into logs easier.
• Roll the dough into desired sized logs and refrigerate or freeze.
• Brush the logs with egg whites and sprinkle with granulated sugar before baking.
• Bake at 325°F (163°C) until evenly browned and firm to the touch.
• Slice the biscotti into desired sized slices and place on sheet pans.
• Bake a second time at 225°F (107°C) until dry.
Chef’s Notes:
• 600 g (21.2 oz) logs will yield approximately 3½ -inch sized biscotti.
301
Chocolate Brownies
Butter 454 g 1 lb
Chocolate (72%) 596 g 1 lb 5 oz
Instant Espresso Powder 7g 0.2 oz
Vanilla Extract 4g ¾t
Salt 4g ¾t
Mini Chocolate Chips 283 g 10 oz
Nuts (toasted & chopped) 183 g 6.5 oz
Procedure:
• Melt the chocolate and butter together and set aside.
• In a mixer fitted with a whisk attachment, whisk the eggs, sugar, espresso, and extract until
light and thick.
• Add the melted chocolate/butter mixture to the whipped eggs and mix until smooth.
• Add the sifted dry ingredients and mix until homogenous, scraping down the bowl as necessary.
• Fold in the chocolate chips and chopped nuts.
• Bake at 325°F (163°C) until a skewer inserted comes out with crumbs.
302
Chocolate Chip Cookies
Butter 227 g 8 oz
Salt 7g 1½ t
Baking Soda 6g 1¼ t
Chocolate Chips 454 g 1 lb
Procedure:
• Gradually add the eggs, followed by the extract, scraping down the bowl as necessary.
• Add the chocolate chips and mix until combined.
• Bake at 275°F (135°C).
303
Double Chocolate Chip Cookies
Salt 7g 1½ t
Dark Chocolate Chips 168 g 5.9 oz
Milk Chocolate Chips 168 g 5.9 oz
White Chocolate Chips 168 g 5.9 oz
Yield: thirty-eight 57 g (2 oz) cookies
Procedure:
• Add the chocolate chips and chopped nuts. Mix just until combined.
• Bake at 275°F (135°C).
304
Espresso White Chocolate
Chip Cookies
Butter 227 g 8 oz
Instant Espresso Powder 3g 1½ t
Salt 17 g 0.6 oz
Baking Soda 6g 1¼ t
White Chocolate Chips 454 g 1 lb
Procedure:
• Gradually add the eggs, followed by the extract, scraping down the bowl as necessary. Add
the espresso powder and mix until smooth.
• Add the chocolate chips and mix until combined, scraping down the bowl as necessary.
• Bake at 275°F (135ºC).
305
Whole Wheat
Chocolate Chip Cookies
Whole Wheat Flour 360 g 12.7 oz
Baking Soda 5g 1t
Salt 7g 1½ t
Butter 230 g 8.1 oz
Chocolate Chips 227 g 8 oz
Procedure:
• Sift the dry ingredients and set aside. Pour any bits of grain that may remain in the sifter back
into the rest of the sifted dry ingredients.
• Add the sifted dry ingredients and mix until barely combined.
• Add the chocolate chips and mix until evenly combined, scraping down the bowl as necessary.
• Bake at 300°F (149°C).
306
Valrhona Chocolate
Chunk Cookies
Butter 205 g 7.2 oz
All-Purpose Flour 454 g 1 lb
Malt Powder 11 g 0.4 oz
Salt 5g 1t
Baking Soda 5g 1t
Valrhona Guanaja
295 g 10.4 oz
(70%, ¼ -inch chunks)
Valrhona Dark Chocolate

55 g 1.9 oz
Baking Pearls (55%)
Procedure:
• Add the chocolate chunks and pearls and mix until combined.
• Bake at 300°F (149°C).
307
Chocolate Crinkle Cookies
Unsweetened Chocolate 227 g 8 oz
Salt 5g 1t
Procedure:
• Melt the chocolate and oil. Set aside until warm, about 110°F (43ºC).
• Whisk the sugar, eggs, and extract.
• Whisk the egg mixture into the chocolate mixture.
• Stir the sifted dry ingredients into the wet ingredients until homogenous.
• Chill before use.
• Scoop and roll the cookies in powdered sugar before baking.
• Bake at 350°F (177ºC) until the cookies “crack.” Do not over bake.
308
Soft Chocolate-Molasses
Cookies
Butter 150 g 5.3 oz
Molasses 160 g 5.6 oz
White Vinegar 15 g 0.5 oz
Baking Soda 14 g 0.5 oz
Salt 7g 1½ t
Procedure:
• Slowly add the molasses, vinegar, and extract.
• Add the sifted dry ingredients and mix until combined, scraping down the bowl as necessary.
• Portion the dough into 20 g (0.7 oz) balls and dredge in granulated sugar.
• Bake at 350°F (177°C) for 8-10 minutes. The cookies will spread and the sugar crust will crack.
309
Coconut Haystacks
Butter 170 g 6 oz
Desiccated Coconut 255 g 9 oz
Salt 1/ 8 t 1/ 8 t
Orange Zest ¼t ¼t
Procedure:
• Gently melt the butter and sugar in a saucepan until the sugar is dissolved.
• Remove from the heat and whisk in the eggs until smooth.
• Stir in the coconut, salt, and zest.
• Return to the heat and cook, stirring continuously, until the mixture pulls away from the pan.
• Let cool to room temperature.
• Pipe out mound shaped kisses with a star tip, or use a small ice cream scoop to scoop round
balls.
• Bake at 400°F (204°C) until lightly browned.
• Brush with simple syrup as soon as they come out of the oven.
310
Dog Biscuits
Flax Seed Oil 200 g 7 oz
Beef or Chicken Stock

240 g 8.5 oz
(low-sodium)
Milk Powder 85 g 3 oz
Whole Wheat Flour 340 g 12 oz
Wheat Germ 55 g 1.9 oz
Brown Sugar 30 g 1 oz
Procedure:
• Mix the eggs with the flax seed oil.
• Dissolve the milk powder into the stock.
• In a mixer fitted with a paddle attachment, mix the wet ingredients into the sifted dry until well
combined.
• Roll to ½-inch thick, cut with a dog bone cookie cutter, and brush with egg wash before baking.
• Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour.
• Bake at 300°F (149°C) until golden brown and completely dry throughout.
• Store in an airtight container for up to 2 weeks.
Chef’s Notes:
• Flax seed oil and wheat germ should be refrigerated to prevent rancidity.
311
Fig Bars
Dough:
Salt ¼t ¼t
Filling:
Dried Figs 454 g 1 lb
Water 100 g 3.5 oz
Port Wine 100 g 3.5 oz
Yield: two 20-inch logs
312
Dough Procedure:
• Add the whole egg and yolk one at a time, scraping down the bowl as necessary.
• Portion into 2 pieces and refrigerate for at least 30 minutes to firm the butter.
Filling Procedure:
• Remove the woody stems from the figs and coarsely chop.
• In a saucepan, combine the chopped figs, sugars, water, wine, and juice. Cook until tender
and set aside to cool. You may need a little more water if the liquid evaporates before the figs
are tender.
Assembly:
• Roll each portion of dough into a rectangle roughly 6 x 20-inch and place the rectangles on a
piece of parchment paper.
• Place ½ of the filling along the center of each piece of dough.

• Brush the edges with egg wash.
• Fold the edges up to cover the filling, overlapping slightly to seal.

• Lift the parchment paper and roll each log over so that the seam is on the bottom.
• Chill for 30 minutes before use. Alternatively, the logs may be frozen at this point and baked
off as needed.
• Brush the logs with egg wash before baking.
Chef’s Notes:
• The dough must be chilled before baking or it will melt and expose the filling.
• Baked cookies can be stored in an airtight container for several days or frozen.
313
Gingerbread Cookies
Butter 215 g 7.6 oz
Light Corn Syrup 255 g 9 oz
Baking Soda 6g 1t
Cinnamon (ground) 10 g 1 T, 1 ½ t
Ginger (ground) 6g 1T
Cloves (ground) 6g 1T
Procedure:
• In a saucepan large enough to accommodate the entire recipe, heat the butter, sugar, corn
syrup, and milk. Stir until a smooth paste forms.
• Add the sifted dry ingredients and mix until homogenous.
• Wrap the dough in plastic wrap and refrigerate overnight.
• Roll out small portions of dough very thinly (about 1/ 16 -inch), cut into desired size and place
on parchment-lined sheet pans.
• Brush the cookies with egg wash before baking.
• Bake at 350°F (177°C) for about 8-10 minutes.
314
Green Tea-Coconut Diamant
Desiccated Coconut 400 g 14 oz
Matcha Powder 18 g 0.6 oz
Salt ¼t ¼t
Yield: seven 200 g (7 oz) logs
Procedure:
• In a mixer fitted with a paddle attachment, mix the first 3 ingredients, being sure not to aerate.
• Add the yolks one at a time, followed by the extract, scraping down the bowl as necessary.
• In a food processor, grind the dry ingredients until fine. Add to the butter mixture and mix just
until combined.
• Portion the dough into 200 g (7 oz) pieces and roll into 16-inch round logs; chill until firm.
• Slice into medallions about ½ -inch thick or as desired.

• Brush the logs with egg whites and roll in granulated sugar before baking.
• Bake at 325°F (163ºC).
Chef’s Notes:
• 200 g (7 oz) logs will yield petits fours sized cookies.
315
Lavender-Honey Almond Bars
Lavender Buds 2t 2t
Butter 100 g 3.5 oz
Lavender Honey 80 g 2.8 oz
Almonds (sliced) 250 g 8.8 oz
Candied Orange Peel (diced) 80 g 2.8 oz
Salt ¼t ¼t
Procedure:
• Prepare a parchment-lined half sheet pan with pate sucrée rolled to ⅛ -inch thick. Chill for at
least 30 minutes, then lightly blind bake.
• Bring the cream and lavender buds to a boil. Cover and set aside to infuse for 30 minutes, then
strain and discard the lavender. Rescale to the original weight with additional cream.
• Combine the sugar, water, and glucose in a saucepan and cook to a caramel stage.
• Whisk in the butter and honey and bring to a boil. Add the infused cream.
• Cook to 255°F (124°C) and then add in the sliced almonds, candied orange, and salt.
• Pour the mixture into the blind baked shell and spread evenly with an oiled off-set spatula.
• Bake at 350°F (177ºC) until bubbly (about 8-12 minutes). Top with fleur de sel while still warm
from the oven if desired.
316
Macarons
10x Sugar 419 g 14.8 oz
Water 96 g 3.4 oz
Procedure:
• In a food processor, grind the sugar and flour until fine. Pass through a sifter and place in a
bowl large enough to accommodate the entire recipe.
• Mix the ground mixture, the first weight of egg whites, and desired amount of gel food coloring
until a smooth paste forms. Cover with plastic wrap and set aside.
• Make an Italian meringue with the sugar, water, second weight of egg whites, and tartar. Cook
the sugar to 243°F (117°C) and time the sugar with the egg whites so the whites are at medium
peaks when the sugar reaches the proper temperature. Whisk until tepid, about 120°F (49°C).
• Fold the meringue into the reserved paste in 3 additions, then macaronage the mixture until
a ribbon flattens back into the mix in about 10 seconds.
• Pipe into rounds about 1¼-inches in diameter on a silicone baking mat. Set aside to air dry
for 60 minutes to develop a shell before baking.
• Bake 300°F (149°C) for 11-12 minutes.
Chef’s Notes:
• Do not open the oven door during the baking process. Total baking time will be determined
based on the size of the macaron and calibration of the oven.
317
Chocolate Macarons
10x Sugar 250 g 8.8 oz
Salt ¼t ¼t
Water 63 g 2.2 oz
Cream of Tartar ¼t ¼t
Unsweetened Chocolate 50 g 1.8 oz
Red Gel Food Coloring 1 drop 1 drop
Procedure:
• In a food processor, grind the sugar, flour, and salt until fine. Pass the mixture through a sifter
and place in a bowl large enough to accommodate the entire recipe.
• Mix the ground flour mixture and the first weight of egg whites until a smooth paste forms.
Cover with plastic wrap and set aside.
• Melt the chocolate and keep warm, about 120°F (49°C).
• Make an Italian meringue with the sugar, water, second weight of egg whites, and tartar. Cook
the sugar to 243°F (117°C) and time the sugar with the egg whites so the whites are at medium
peaks when the sugar reaches the proper temperature.
318
• Whisk the meringue until tepid, about 120°F (49°C), then add the warm melted chocolate to
the meringue while whipping. Add the food coloring after the chocolate is fully incorporated.
• Fold the meringue into the reserved paste in 3 additions, then macaronage the mixture until a
ribbon flattens back into the mix in about 10 seconds.
• Pipe into rounds about 1¼-inches in diameter on a silicone baking mat. Set aside to air dry
for 60 minutes to develop a shell before baking.
• Bake at 300°F (149°C) for 11-12 minutes.
Chef’s Notes:
• Do not open the oven door during the baking process. Total baking time will be determined
based on the size of the macarons and calibration of the oven.
319
Lemon-Olive Oil Madeleines
Butter 200 g 7 oz
Salt 5g 1t
Olive Oil 200 g 7 oz
Procedure:
• In a saucepan, melt the butter with the milk and zest. Bring to a scald and set aside until warm.
• In a mixer fitted with a whisk attachment, whisk the eggs and sugars until light and thick.
• Add the warm butter mixture.
• Add the sifted dry ingredients, scraping down the bowl as necessary.
• Gradually whisk in the oil.
• Bake at 375°F (191°C) until the madeleines spring back to the touch.
Chef’s Notes:
• This recipe yields a moist madeleine that will not dry out as quickly as a traditional madeleine.
320
Oatmeal-Raisin Cookies
Butter 371 g 13 oz
Baking Soda 10 g 2t
Salt 5g 1t
Procedure:
• Combine the sifted dry ingredients with the oats. Add to the egg mixture and mix until streaky.
• Fold in the raisins until homogenous.
• Bake at 275°F (135°C).
321
Peanut Butter Cookies
Butter 220 g 7.8 oz
Peanut Butter 400 g 14 oz
Baking Soda 5g 1t
Salt ½t ½t
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugars, and peanut butter.
• Bake at 350°F (177ºC).
322
Peanut Butter
Shortbread Bar Cookies
Peanut Butter (creamy) 155 g 5.5 oz
Salt ½t ½t
Salted Peanuts (chopped) 265 g 9.3 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, and peanut butter.
• Add the egg yolks one at a time, followed by the extract, scraping down the bowl as necessary.
• Add the dry ingredients and mix just until combined.
• Spread the dough evenly onto a parchment-lined half sheet pan.
• Sprinkle the top with the chopped peanuts and some additional granulated sugar.
• Bake at 325°F (163°C) until light golden brown.
Chef’s Notes:
• Tahini paste can be substituted for the peanut butter and then sprinkled with sesame seeds
instead of chopped peanuts.
323
Pecan Puffs
Pecans
560 g 1 lb 3.7 oz
(lightly toasted & finely ground)
Salt 3g ½t
Procedure:
• Add the ground pecans and mix until combined.
• Add the dry ingredients and mix just until combined, scraping down the bowl as necessary.
• Roll the dough into desired sized balls; chill before baking.
• Bake at 300°F (149°C) until lightly browned.
• Dust with powdered sugar once out of the oven.
324
Rugelach Dough
Salt ½t ½t
Butter ( ½-inch cubes, cold) 450 g 15.9 oz
Cream Cheese (softened) 450 g 15.9 oz
Procedure:
until the butter is ¼ -inch, or “pea sized.”

• In a mixer fitted with a paddle attachment, mix together the flour, sugar, salt, and cold butter
• Add the cream cheese and sour cream and continue to mix until a smooth dough is formed.
Do not over mix.
• Portion the dough as desired and wrap in plastic wrap. Refrigerate for a minimum of 1 hour,
preferably overnight.
Chef’s Notes:
325
Black Olive-Parmesan
Sablé Cookies
Parmesan Cheese (grated) 535 g 1 lb 2.9 oz
Salt 5g 1t
Black Pepper (ground) 2g 1t
Herbes de Provence 1t 1t
Oil-Cured Black Olives (minced) 263 g 9.3 oz
Procedure:
• In a mixer fitted with a paddle attachment, mix the cheese, butter, flours, and seasonings until
well blended.
• Add the olives and oil and mix just until combined, scraping down the bowl as necessary.
• Wrap the dough in plastic wrap and refrigerate until firm.
• Roll to ⅜ -inch thick, cut into desired size and place on parchment-lined sheet pans.
• Bake at 325°F (163°C) until light golden brown and just baked through.
Chef’s Notes:
326
Sablé Breton
Salt 5g 1t
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, and zests.
• Add the flour and salt and mix just until combined; do not over mix.
Chef’s Notes:
• This dough can be chilled, then rolled out to desired thickness and cut with cookies cutters
or rolled into logs and cut into coins.
• Alternatively, the dough can be piped into molds or rings when freshly made and soft.
• The citrus zest is optional and may be eliminated or replaced with vanilla extract or seeds if
desired. Similarly, the salt can be adjusted to taste.
In Brittany, they traditionally use semi-salted butter (beurre demi-sel) to make this recipe.
327
Hazelnut Sablé Cookies
Hazelnut Flour 250 g 8.8 oz
Salt ½t ½t
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, hazelnut flour, and salt.
• Add the all-purpose flour and mix just until combined.
328
Rosemary-Cornmeal
Sablé Cookies
Fresh Rosemary (finely chopped) 4g 2T
Honey 30 g 1 oz
Cornmeal 227 g 8 oz
Salt 5g 1t
Yield: fifty 2-inch cookies
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, zest, and rosemary.
• Add the egg yolks one at a time, followed by the honey and extract, scraping down the bowl
as necessary.
• Roll to ¼ -inch thick, cut into desired size and place on parchment-lined sheet pans.
• Refrigerate the dough until firm.
• Brush the cookies with egg wash and sprinkle with granulated sugar before baking.
329
Scandinavian Butter Cookies
Salt ½t ½t
Yield: one hundred 1½-inch cookies
Procedure:
• Add ½ the egg mixture in 3 additions to the almond paste mixture, mixing well between each
• In a separate bowl, whisk the whole eggs, egg whites, extract, and salt.
addition, scraping down the bowl as necessary.
• Beat in the other ½ of the egg mixture, followed by the sifted flours. Mix just until combined,
• When the mixture forms a smooth consistency, beat in the butter until the mixture is light.

• Pipe out rosettes, or other desired shape with a star tip.
• Bake at 350°F (177°C) until the edges are golden brown.
Chef’s Notes:
• Refrigerate the piped cookies until firm before baking; this helps to retain the definition of the
cookies and minimize spreading.
330
Snickerdoodle Cookies
Butter 340 g 12 oz
All-Purpose Flour 625 g 1 lb 6 oz
Cream of Tartar 15 g 0.5 oz
Salt ½t ½t
Procedure:
• Roll the dough into desired sized balls and toss each ball in cinnamon sugar before baking.
• Bake at 275°F (135°C).
331
Chai Spiced
Snickerdoodle Bars
Cream of Tartar 18 g 0.6 oz
Baking Soda 10 g 2t
Salt 4g ¾t
Loose Black Tea 15 g 0.5 oz
Cardamom (ground) 6g 1T
Allspice (ground) 2g 1t
Black Pepper (ground) 1/ 8 t 1/ 8 t
Butter 454 g 1 lb
Honey 60 g 2.1 oz
332
Procedure:
• In a food processor, grind all of the dry ingredients until the tea is just spotted throughout.
• In a mixer fitted with a paddle attachment, cream the butter, sugars, and honey.
• Spread the dough evenly onto a parchment-lined half sheet pan.
• Sprinkle the top with the chai spiced sugar recipe.
• Bake at 300°F (149°C) until a skewer inserted comes out clean, or with a few crumbs.
Chai Spiced Sugar Recipe

Granulated Sugar 1.05 kg 2 lb 5 oz
Ginger (ground) 45 g 1.6 oz
Cardamom (ground) 30 g 1 oz
Allspice (ground) 15 g 0.5 oz
333
Speculoos
Butter 227 g 8 oz
Light Brown Sugar 454 g 1 lb
Graham Cracker Crumbs 114 g 4 oz
Honey 84 g 3 oz
Salt ½t ½t
Baking Soda 10 g 2t
Cinnamon (ground) 14 g 2T
Nutmeg (ground) 7g 1T
Almonds (sliced) 128 g 4.5 oz
Speculoos are also known as Belgian spice cookies.
334
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, and graham cracker crumbs.
• Whisk the milk and honey to dissolve.
• Alternately add the sifted dry and wet ingredients to the butter mixture.
• Mix in the sliced almonds.
• Cut the chilled dough into 3-inch wide strips and cut each strip into ¼ -inch slices.
• Flatten the dough evenly onto a half sheet pan and refrigerate until cold and firm.
• Place the slices flat onto a sheet pan.

• Bake at 350°F (177°C) until the edges are browned.
Chef’s Notes:
• Dried cake crumbs can be substituted for graham cracker crumbs.
• Alternatively, you can roll the dough in between 2 pieces of parchment paper or silicone baking
mats to ¼ -inch thick, chill the dough, then cut into desired shapes.
335
Sugar Cookies
Salt 5g 1t
Procedure:
• Alternately add the dry and wet ingredients, starting and ending with the dry.
• Roll to desired thickness and portion with a cookie cutter.
• Bake at 325ºF (163ºC).
Chef’s Notes:
• This recipe is ideal for holiday cookies and flooding applications.
336
Vanilla Crescents
Butter 454 g 1 lb
Salt ½t ½t
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, vanilla bean seeds, and
almond flour.
• Add the sifted dry ingredients and mix just until combined, scraping down the bowl as necessary.
• Chill before shaping.
• Bake at 350°F (177°C) until the edges are browned.
• Toss the cookies in vanilla sugar while still warm from the oven.
337
Apple Paper Tuiles
Apple Puree 520 g 1 lb 2.3 oz
Water 64 g 2.3 oz
Citric Acid 1/ 8 t 1/ 8 t
Procedure:
• Combine all of the ingredients over a water bath and blend using an immersion blender until
smooth.
• Using a template, spread very thinly on a silicone baking mat lightly sprayed with pan spray.
• Bake at 275°F (135°C).
• Shape as desired and store in airtight containers.
338
Chocolate Tuiles
Salt ¼t ¼t
Butter (melted) 454 g 1 lb
Procedure:
• Combine the egg whites, sugar, and salt in a bowl of a mixer. Whisk over a flame or water bath
until warm, 110°F (43°C).
• In a mixer fitted with a whisk attachment, add the sifted flour and cocoa powder to the warmed
egg white mixture. Whisk until smooth, scraping down the bowl as necessary.
• Using a template, spread thinly on a silicone baking mat.
• Bake at 350°F (177°C).
339
Chocolate Crystalline Tuiles
Salt ½t ½t
Procedure:
• In a mixer fitted with a whisk attachment, whisk the sifted dry ingredients.
• Add the juice and mix to combine, scraping down the bowl as necessary.
• Whisk in the melted butter in 3 additions until smooth.
• Bake at 350°F (177°C).
340
Chocolate Lace Tuiles
Dark Brown Sugar 480 g 1 lb 0.9 oz
Dark Corn Syrup 500 g 1 lb 1.6 oz
Salt ½t ½t
Dark Chocolate (melted) 240 g 8.5 oz
Cocoa Nibs (optional) 160 g 5.6 oz
Procedure:
• Whisk the sugar, corn syrup, and salt into the melted butter.
• Whisk in the sifted flour until smooth.
• Add the melted chocolate and whisk to combine.
• Stir in the cocoa nibs if desired.
• Roll into desired sized balls and place on a silicone baking mat. Lightly flatten each ball with
the palm of your hand.
• Bake at 350°F (177°C).
341
Chocolate Pastry Cream Tuiles
Hazelnut Oil 100 g 3.5 oz
Salt ¼t ¼t
Procedure:
• Bring the milk and oil to a boil.
• Meanwhile, sift the dry ingredients. Whisk in the eggs until light and smooth.
• When the milk comes to a boil, temper ⅓ of the hot milk into the egg mixture.
• Combine the egg / milk mixture with the rest of the hot milk in the saucepan and boil for 2
minutes while whisking continuously.
• Off the heat, whisk the chocolate into the pastry cream until smooth.
• Cool down the pastry cream immediately.
• Bake at 350°F (177ºC).
342
Coconut Tuiles
Powdered Sugar (sifted) 500 g 1 lb 1.6 oz
Desiccated Coconut 500 g 1 lb 1.6 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the sifted sugar, eggs, coconut, and zest
until smooth.
• Bake at 300°F (149°C).
343
Fruit Tuiles
Powdered Sugar 600 g 1 lb 5.2 oz
Fruit Puree 300 g 10.6 oz
Salt ¼t ¼t
Procedure:
• Alternately add the puree and sifted dry ingredients, scraping down the bowl as necessary.
• Bake at 300°F (149°C).
Chef’s Notes:
• Food coloring may be added to the batter as desired depending upon the fruit puree used.
• It is best to bake the tuiles at a lower temperature to preserve the color.
344
Honey Whole Wheat Tuiles
Honey 288 g 10.2 oz
Ginger (ground) 20 g 0.7 oz
Salt ¼t ¼t
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, and honey.
• Add the egg whites in 3 additions and mix until incorporated, scraping down the bowl as
necessary.
• Add the sifted dry ingredients and mix until smooth.
• Bake at 325°F (163°C).
345
Lace Tuiles
Butter 454 g 1 lb
Dark Brown Sugar 482 g 1 lb 1 oz
Light Corn Syrup 500 g 1 lb 1.6 oz
Salt ½t ½t
Procedure:
• Melt the butter in a saucepan. Whisk the sugar and corn syrup into the melted butter and
bring to a boil.
• Whisk in the sifted dry ingredients and bring back to a boil.
• Bake at 350°F (177°C).
346
Orange Tuiles
Salt ¼t ¼t
Procedure:
• Whisk the juice into the sifted dry ingredients until smooth.
• Gradually add the melted butter in 3 additions, scraping down the bowl as necessary.
• Bake at 325°F (163°C).
347
Pumpkin Tuiles
Powdered Sugar (sifted) 20 g 0.7 oz
Light Corn Syrup 30 g 1 oz
Salt 1/ 8 t 1/ 8 t
Procedure:
• Whisk all of the ingredients together until smooth.
• Bake at 200°F (93°C).
Chef’s Notes:
• Sweet potato puree may be substituted for pumpkin puree.
• Spices may be added to the batter as desired.
348
Sesame Tuiles
Salt ½t ½t
Sesame Seeds 504 g 1 lb 1.8 oz
Procedure:
• Melt the milk, butter, sugar, glucose, and salt together.
• Stir in the sesame seeds.
• Bake at 350°F (177°C).
349
Vanilla Tuiles
Salt ¼t ¼t
Butter (melted) 454 g 1 lb
Procedure:
• Combine the egg whites, sugar, and salt in a bowl of a mixer. Whisk over a flame or water bath
until warm, 110°F (43°C).
• In a mixer fitted with a whisk attachment, add the sifted flour and vanilla bean seeds to the
egg white mixture. Whisk until smooth, scraping down the bowl as necessary.
• Bake at 325°F (163°C).
350
chapter
Sauces 9
Apple Cider Sauce 352
Caramel Gastrique 353
Caramel Sauce, Classic 354
Caramel Sauce, Crêpe Suzette 355
Sauces & Poaching Liquids

Caramel Sauce, Vanilla Bourbon 356
Chocolate Fondue 357
Chocolate Sauce 358
Chocolate Sauce, Shiny 359
Clear Vanilla Sauce 360
Crème Anglaise, Malt 361
Crème Anglaise Sous-Vide Method 362
Hot Fudge Sauce 363
Lemon-Basil Sauce 364
Mandarin-Lime Sauce 365
Orange-Saffron Sauce 366
Raspberry Sauce 367
Strawberry-Passion Fruit Sauce 368
Toffee Sauce 369
Sabayons
Apple Cider Sabayon 370
Champagne Sabayon 371
Coffee Sabayon Cream 372
Dessert Wine Sabayon 373
Ginger-Sake Sabayon 374
Port Wine Sabayon 375
Rum Sabayon 376
Syrups and Poaching Liquids

Poaching Liquid, Port-Cassis 377
Poaching Liquid, Spiced 378
Syrup, Four Spice 379
Syrup, Red Wine Reduction 380
351
Apple Cider Sauce
Apple Cider 1.5 kg 3 lb 4.9 oz
Cinnamon Sticks 2 each 2 each
Reduced Apple Cider 1 kg 2 lb 3.3 oz
Apple Brandy 10 g 2t
Xanthan Gum 10 g 1t
Procedure:
• In a saucepan, reduce the cider, vanilla bean, and cinnamon sticks by ⅓.
• Bring the reduced apple cider and sugar to a boil to dissolve the sugar.
• Strain and chill until cold.
• Place the cider mixture and brandy in a blender. With the blender on low speed, sprinkle in
the xanthan gum then blend on high speed for 2 minutes.
• Remove the bubbles in the sauce using a vacuum packaging machine.
352
Caramel Gastrique
Raspberry Vinegar 240 g 8.5 oz
Champagne Vinegar 240 g 8.5 oz
Salt ½t ½t
Black Pepper ¼t ¼t
Procedure:
• Make a caramel with the sugar and water.
• Separately, warm the vinegars while the caramel is cooking.
• Reduce the mixture by ½.

• Deglaze the caramel with the warm vinegars, salt, and pepper.
• Emulsify the reduction with the cold butter.

• Serve warm.
Chef’s Notes:
• The final consistency of the gastrique will be dependent upon how much the mixture reduced.
353
Classic Caramel Sauce
Water 300 g 10.6 oz
Corn Syrup 150 g 5.3 oz
Butter 227 g 8 oz
Salt ¾t ¾t
Procedure:
• Make an amber caramel with the sugar, water, and corn syrup.
• Meanwhile, heat the cream, butter, and salt until the butter melts.
• Whisk the cream/butter mixture into the caramel in several additions until emulsified, followed
by the extract.
Chef’s Notes:
• This recipe makes a classic caramel sauce with a subtle buttery flavor rounded out with hints
of salt and vanilla. Serve at room temperature or warm.
354
Crêpe Suzette Caramel Sauce
Orange Juice 908 g 2 lb
Orange Liqueur 100 g 3.5 oz
Procedure:
• Make a medium-amber caramel with the sugar.
• Deglaze the caramel with the juice, followed by the liqueur.
• Emulsify the butter into the caramel sauce with an immersion blender until homogenous.
Chef’s Notes:
• This sauce is meant to be reduced with the crepes à la minute until nappe.
355
Vanilla Bourbon Caramel Sauce
Water 227 g 8 oz
Salt ½t ½t
Bourbon 75 g 2.6 oz
Procedure:
• Make an amber caramel with the sugar and water.
• Meanwhile, bring the cream, vanilla bean, and salt to a scald.
• Deglaze the caramel with the hot vanilla cream and whisk until emulsified.
• Whisk in the bourbon.
• Strain the caramel sauce through a fine-mesh strainer.
Chef’s Notes:
• This sauce is wonderful served over ice cream, cakes, and fresh or cooked fruit. Use at room
temperature or warm.
356
Chocolate Fondue
Chocolate (58-66%) 908 g 2 lb
Corn Syrup 38 g 1.3 oz
Salt 3g ¾t
Procedure:
• Combine the chocolate and corn syrup in a bowl large enough to accommodate the entire
recipe.
• Bring the cream and salt to a boil. Pour the hot cream over the chocolate, allow to stand for
2 minutes, then emulsify until smooth.
• Whisk in the softened butter.
Chef’s Notes:
• This recipe is great served over profiteroles or used as a warm dipping sauce.
357
Chocolate Sauce
Salt ½t ½t
Chocolate (58-72%) 300 g 10.6 oz
Procedure:
• In a saucepan, bring the water, sugar, glucose syrup, and salt to a boil. Whisk in the cocoa
powder and simmer for 5 minutes.
• Make a ganache with the cream and chocolate. Whisk the ganache and sugar/syrup mixture
together until smooth.
• Strain the chocolate sauce through a fine-mesh strainer.
This is a dark and flavorful chocolate sauce that is meant to be used cold.
358
Shiny Chocolate Sauce
Water 1.25 kg 2 lb 12 oz
Salt ¼t ¼t
Procedure:
• In a saucepan, bring the water, sugar, cocoa powder, and salt to a boil.
• Add the cream and reduce on medium-low heat by approximately ⅓, whisking periodically
to prevent scalding on the bottom of the pot.
Chef’s Notes:
• This chocolate sauce is dark and shiny like a beautiful piece of patent leather. Use at room
temperature or warm.
359
Clear Vanilla Sauce
Water 1 kg 2 lb 3.3 oz
Xanthan Gum 10 g 1T
Procedure:
• In saucepan, bring the water, sugar, and vanilla beans to a boil. Set aside to infuse until room
temperature.
• Place the vanilla syrup in a blender. With the blender on low speed, sprinkle in the xanthan
gum then blend on high speed for 2 minutes.
• Cool the sauce down immediately over an ice bath.
360
Malt Crème Anglaise
Salt 1/ 8 t 1/ 8 t
• In a saucepan, bring the milk, cream, malt powder, and ½ of the sugar to a boil. Meanwhile,
Procedure:
whisk the egg yolks, the other ½ of the sugar, and salt until light and thick.
• Temper about ⅓ of the hot milk mixture into the yolk mixture.
• Return everything to the saucepan and cook on medium-low heat, stirring continuously, until
the mixture coats the back of a wooden spoon.
• Strain the crème anglaise through a fine-mesh strainer.
• Chill immediately and keep refrigerated.
Chef’s Notes:
• Crème anglaise has a shelf-life up to 3 days.
361
Crème Anglaise
Sous-Vide Method
Salt ¼t ¼t
Procedure:
• Puree all of the ingredients together in a blender until smooth and chill until cold.
• Seal the mixture in vacuum bags.
• Cook the vacuum packed crème anglaise in a covered water bath using an immersion circulator
set to 180°F (82°C).
• Cook the bags for 15 minutes for ice cream base or 25 minutes for sauce.
• Remove the bags and shake them a few times to emulsify the mixture.
• Cool the crème anglaise down immediately over an ice bath.
• Refrigerate until ready to use.
Chef’s Notes:
• Make sure the water bath has reached 180ºF (82°C) before adding the vacuum bags. The water
temperature will drop when the bags are added. Let the temperature rise back to 180ºF (82°C)
before setting the timer.
• Crème anglaise has a shelf-life up to 3 days.
362
Hot Fudge Sauce
Butter 62 g 2.2 oz
Salt ½t ½t
Yield: approximately 1 kg (2 lb 3.3 oz)
Procedure:
• In a saucepan, bring the water, cream, butter, and glucose to a simmer.
• Sift together the sugar, cocoa powder, and salt. When the water mixture begins to simmer,
whisk in the dry ingredients and bring to a boil.
• Lower to a simmer, stirring often to avoid scorching.
• Simmer until reduced by ½ to ⅔ depending on desired consistency.
• Stir in the extract.
Chef’s Notes:
• Hot fudge sauce can be made ahead, refrigerated, and reheated as needed. Be sure to use a
high quality Dutch processed cocoa powder for best results.
This hot fudge sauce is super rich and delicious. You’ll always want to
keep some on hand for topping ice cream, semifreddos, and cake.
363
Lemon-Basil Sauce
Basil Leaves 40 g 1.4 oz
Water 150 g 5.3 oz
Procedure:
• In a saucepan, bring the water, juice, butter, and ½ of the lemon-basil sugar to a boil.
• In a food processor, grind the sugar, basil leaves, and zest until well blended and fragrant.
• Whisk the eggs and remaining lemon-basil sugar until light.

• Temper the hot liquid into the egg mixture.
• Return everything to the saucepan and cook on medium-low heat, stirring continuously, until
thickened.
• Strain the sauce through a fine-mesh strainer.
• Chill immediately and keep refrigerated.
364
Mandarin-Lime Sauce

500 g 1 lb 1.6 oz
(10% Sugar)
Apricot Puree (10% Sugar) 500 g 1 lb 1.6 oz
Lime Juice 10 g 2t
Ginger Juice 5g 1t
Procedure:
• In a saucepan, whisk the purees along with the sugar and bring to a boil.
• Lower to a simmer and reduce until thickened to desired consistency, stirring periodically.
• Whisk in the zest and cool the sauce down immediately over an ice bath.
• Stir in the juices.
365
Orange-Saffron Sauce
Orange Juice 1.5 kg 3 lb 4.9 oz
Saffron ½t ½t
Orange Juice-Saffron Reduction 1 kg 2 lb 3.3 oz
Xanthan Gum 12 g 0.4 oz
Procedure:
• In saucepan, reduce the juice and saffron by ⅓.
• Bring the reduced juice and sugar to a boil to dissolve the sugar.
• Place the chilled juice mixture in a blender. With the blender on low speed, sprinkle in the
xanthan gum then blend on high speed for 2 minutes.
366
Raspberry Sauce
Raspberry Puree 1 kg 2 lb 3.3 oz
Lemon or Lime Juice 20 g 0.7 oz
Procedure:
• In a saucepan, whisk the puree and sugar together and bring to a boil.
• Stir in the lemon or lime juice to taste.
Chef’s Notes:
• This base recipe can be used for other fruit purees with a similar sugar density. Simply adjust
the sugar and acidity to taste.
367
Strawberry-Passion Fruit Sauce
Strawberry Puree 270 g 9.5 oz
Passion Fruit Puree 330 g 11.6 oz
Procedure:
• In a saucepan, whisk all of the ingredients together and bring to a boil.
368
Toffee Sauce
Light Brown Sugar 510 g 1 lb 2 oz
Butter (cubed) 170 g 6 oz
Water 100 g 3.5 oz
Salt ¼t ¼t
Dark Rum or Bourbon 15 g 0.5 oz
Procedure:
• In a saucepan, bring the cream, sugar, butter, water, and salt to a boil.
• Cool the sauce down immediately over an ice bath and stir in the rum or bourbon.
369
Apple Cider Sabayon
Apple Cider 250 g 8.8 oz
Procedure:
• Whip the cream to soft peaks and set aside in the refrigerator.
• Whisk the egg yolks, sugar, cider, and brandy over a water bath until thickened and a ribbon
is achieved.
• Whisk the sabayon over an ice bath until cold.
• Fold the whipped cream into the sabayon.
370
Champagne Sabayon
Salt 1/ 8 t 1/ 8 t
Champagne 200 g 7 oz
Procedure:
• Whisk the egg yolks, sugar, salt, and champagne over a water bath until thickened and a ribbon
is achieved.
371
Coffee Sabayon Cream
Gelatin Sheet 2.5 g 1 each
Coffee 88 g 3 oz
Coffee Liquor 88 g 3 oz
Crème Anglaise 500 g 1 lb 1.6 oz
Coffee Extract 15 g 1T
Procedure:
• Bloom the gelatin in cold water. The gelatin will absorb the majority of the water.
• Whisk the egg yolks, sugar, coffee, and liquor over a water bath until thickened and a ribbon
is achieved.
• Whisk the bloomed and drained gelatin into the hot sabayon to dissolve.
• Whisk the sabayon over an ice bath until about 65°F (18°C).
• Fold the crème anglaise and extract into the sabayon, followed by the whipped cream.
372
Dessert Wine Sabayon
Dessert Wine 300 g 10.6 oz
Procedure:
• Whisk the egg yolks, sugar, and wine over a water bath until thickened and a ribbon is achieved.
Chef’s Notes:
• Any kind of dessert wine can be used for this recipe. Wines like Riesling, Sauternes, or Muscat
work especially well because they have a concentrated flavor.
373
Ginger- Sake Sabayon
Sake 360 g 12.7 oz
Fresh Ginger 90 g 3.2 oz
Procedure:
• Peel and slice the ginger into thin medallions. Infuse the medallions with the sake overnight
• Whisk the egg yolks and sugar in a bowl until pale.
• Whisk the egg yolks and sugar mixture over a water bath, adding the juice and strained ginger
infused sake a little at a time. Cook the sabayon over the water bath, whisking continuously,
until thickened.
• Whip the cream to soft peaks and fold into the cooled sabayon.
374
Port Wine Sabayon
Procedure:
• Bring the wine, sugar, cinnamon sticks, vanilla bean, and zest to a boil. Set aside to infuse for
30 minutes.
• Strain the infused wine mixture.
• Whisk the mixture and egg yolks over a water bath until thickened and a ribbon is achieved.
375
Rum Sabayon
Dark or Spiced Rum 320 g 11.3 oz
Salt 1/ 8 t 1/ 8 t
Procedure:
• Whisk the rum, egg yolks, sugars, and salt over a water bath until thickened and a ribbon is
achieved.
376
Port-Cassis Poaching Liquid
Water 1.17 kg 2 lb 9.3 oz
Cassis Puree 500 g 1 lb 1.6 oz
Procedure:
• In a saucepan, bring the water, puree, wine, sugar, and vanilla bean to a boil.
• Lower to a simmer and add prepared fruit of choice. Keep covered with parchment paper until
a paring knife inserted into the fruit yields little to no resistance.
Chef’s Notes:
• Strain the poaching liquid through a fine-mesh strainer lined with cheesecloth without pressing
on the solids for a delicious, nearly translucent, and deep burgundy colored liquid.
377
Spiced Poaching Liquid
Water 2 kg 4 lb 6.5 oz
Fresh Ginger (peeled & sliced) 15 g 0.5 oz
Allspice 5 each 5 each
Star Anise 2 each 2 each
Procedure:
• In a saucepan, bring the water, sugar, juice, and spices to a boil.
• Lower to a simmer and add prepared fruit of choice. Keep covered with parchment paper until
a paring knife inserted into the fruit yields little to no resistance.
378
Four Spice Syrup
Honey 454 g 1 lb
Light Brown Sugar 500 g 1 lb 1.6 oz
Passion Fruit Juice 120 g 4.2 oz
Fresh Ginger (peeled & grated) 50 g 1.8 oz
Cinnamon Sticks 1 ½ each 1 ½ each
Vanilla Beans (split & scraped) 1 ½ each 1 ½ each
Whole Nutmeg (crushed) 1 ½ each 1 ½ each
Procedure:
• In a saucepan, whisk all of the ingredients together and bring to a boil.
• Lower to a simmer and reduce by ⅓, or until desired consistency is reached.
• Strain through a fine-mesh strainer and chill.
379
Red Wine Reduction
Red Wine 1.5 kg 3 lb 4.9 oz
Ruby Port 750 g 1 lb 10.5 oz
Whole Cloves 6 each 6 each
Bay Leaf 1 each 1 each
Procedure:
• In a saucepan, bring all of the ingredients to a boil.
• Lower to a simmer and reduce slowly by ⅔, or until desired consistency is reached.
• Chill over an ice bath.
380
chapter
Bonbon Ganache Fillings Truffle Ganache Fillings 10

Bacon-Maple 382 Classic Chocolate 403
Caramel-Ginger 383 Orange 404
Caramel-Milk Chocolate 384 Praline 405
C ho co l ate s & C o n fe c tion s

Caramel-Olive Oil & 385
Pine Nut Feuilletines
Cherry-Vanilla Dark Chocolate Praline 406

386
Milk Chocolate Praline 407
Chocolate-Raspberry 387
Peanut Butter 408
Coconut 388
Pistachio-White Chocolate 409
Espresso 389
Praline with Cocoa Nibs 410
Lime 390
Milk Chocolate Banana 391

Other Confections
Milk Chocolate-Lemon 392 Almond Toffee 411
Milk Chocolate-Raspberry 393 Candied Apple Caramel 412
Mint 394 Caramelized Nuts 413
Passion Fruit 395 Famous Mignano Bar 414
Pistachio 396 Marshmallows 417
Spice 397 Nougat de Montelimar 418
Sweet Potato-Caramel 398 Pâte de Fruit Key 419
Tea Infused 399 Peanut Brittle 420
Tequila-Lime 400 Sesame-Ginger Brittle 421
Valrhona Azelia-Praliné 401 Soft Apple Cider Caramels 422
Vanilla-Rum 402 Soft Chocolate Caramels 423
Spiced Candied Peanuts 424
381
Bacon-Maple
Bonbon Ganache
Smoked Bacon 175 g 6.2 oz
Smoked Sea Salt ½t ½t
Black Pepper (ground) 1/ 8 t 1/ 8 t
Pure Maple Syrup 600 g 1 lb 5.2 oz
Cocoa Butter 50 g 1.8 oz
Honey 50 g 1.8 oz
Procedure:
• Cut the bacon into lardons and render in a saucepan over medium-low heat.
• Whisk the cream and milk into the rendered bacon and fat in several additions and bring to a
rapid boil. Set aside to infuse for one hour. Season with the salt and pepper.
• In a deep saucepan, bring the maple syrup to a boil and cook to 250°F (121°C).
• Stream the bacon-infused cream mixture into the cooked maple syrup while whisking. Bring
the mixture back to a boil while whisking continuously.
• Combine the chocolate, cocoa butter, and honey in a bowl large enough to accommodate the
entire recipe. Strain the hot bacon-maple cream over the chocolate mixture. Allow to stand
for one minute, then emulsify until smooth.
• Cover the surface of the ganache with plastic wrap. Allow to rest at room temperature until it
reaches 78°F (26°C). The cooled ganache should have a thick, yet fluid consistency to properly
fill bonbon shells.
382
Caramel-Ginger
Bonbon Ganache
Fresh Ginger (small dice) 70 g 2.5 oz
Salt ¼t ¼t
Water 40 g 1.4 oz
Cocoa Butter (melted) 20 g 0.7 oz
Procedure:
• In a saucepan, bring the cream, ginger, and salt to a boil; cover and set aside.
• Make a deep amber caramel with the sugar and water.
• Deglaze the caramel with the hot ginger cream, then cook until all of the caramel is dissolved.
• Melt the cocoa butter and combine with the chocolate and invert sugar.
• Strain the hot caramel cream over the chocolate mixture. Allow to stand for one minute, then
• Stir in the softened butter.
fill bonbon shells.
383
Caramel-Milk Chocolate
Bonbon Ganache
Salt 3g ½t
Valrhona Tanariva (33%) 327 g 11.5 oz
Procedure:
• Make a deep amber caramel with the sugar.
• In a saucepan, bring the cream and salt to a boil. Deglaze the caramel with the hot cream, then
cook until all of the caramel is dissolved.
• Combine the chocolate and invert sugar in a bowl large enough to accommodate the entire
recipe.
• Strain the hot caramel cream over the chocolate mixture. Allow to stand for one minute, then
fill bonbon shells.
384
Caramel-Olive Oil & Pine Nut
Bonbon Ganache
Water 126 g 4.4 oz
Extra Virgin Olive Oil 57 g 2 oz
Salt 3g ½t
Pine Nuts (toasted & chopped) 152 g 5.4 oz
Procedure:
• Make an amber caramel with the sugar, water, and glucose.
• In a saucepan, warm the cream, olive oil, and salt to 149°F (65°C). Deglaze the caramel with
the warm cream, then emulsify until smooth.
• Stir in the nuts.
fill bonbon shells.
385
Cherry-Vanilla
Bonbon Ganache
Sour Cherry Puree (185°F/85°C) 210 g 7.4 oz
Kirschwasser 33 g 1.2 oz
Procedure:
• Melt the chocolate and cocoa butter in a bowl large enough to accommodate the entire recipe.
• In a saucepan, bring the cream and vanilla to a boil. Add the zest and let infuse for 30 minutes.
• Make a crème anglaise with the infused cream, egg yolks, and sugar.
• Add the puree to the crème anglaise. Strain over the melted chocolate and cocoa butter, then
• Let cool slightly, then stir in the softened butter, followed by the kirschwasser.
fill bonbon shells.
386
Chocolate-Raspberry
Bonbon Ganache
Valrhona Manjari (64%) 461 g 1 lb 0.3 oz
Citric Acid 1/ 8 t 1/ 8 t
Procedure:
• In a saucepan, bring the cream and sugar to a boil.
• In another saucepan, bring the puree to a boil.
• Place the chocolate in a bowl large enough to accommodate the entire recipe.
• Pour the hot cream over the chocolate. Allow to stand for one minute, then begin to emulsify,
add the hot puree, and finish emulsifying until smooth.
• Stir in the softened butter and citric acid.
fill bonbon shells.
387
Coconut Bonbon Ganache
Coconut Puree 322 g 11.4 oz
Coconut (toasted) 72 g 2.5 oz
Procedure:
• Melt the chocolate and cocoa butter in a bowl large enough to accommodate the entire recipe.
• In a saucepan, bring the puree and cream to a boil.
• Pour the hot puree mixture over the chocolate. Allow to stand for one minute, then emulsify
until smooth.
• Stir in the toasted coconut.
fill bonbon shells.
388
Espresso Bonbon Ganache
Chocolate (58-64%) 303 g 10.7 oz
Espresso Beans 125 g 4.4 oz
Coffee Liqueur 50 g 1.8 oz
Procedure:
• Combine the chocolates in a bowl large enough to accommodate the entire recipe; set aside.
• Dry-roast the espresso beans in a sauté pan over medium heat until aromatic, then coarsely
crush the beans.
• In a saucepan, bring the cream and crushed espresso beans to a boil; set aside to infuse for
30-60 minutes.
• Strain the infused cream through a fine-mesh strainer, then rescale to the original weight.
• Bring the infused cream back to a boil, then pour over the chocolates. Allow to stand for one
minute, then emulsify until smooth.
• Stir in the softened butter, followed by the liqueur.
fill bonbon shells.
389
Lime Bonbon Ganache
Rum 26 g 0.9 oz
Procedure:
• Combine the chocolate and invert sugar in a bowl large enough to accommodate the entire
recipe.
• In a saucepan, bring the cream to a boil. Add the zest and let infuse for 30 minutes, then strain.
• Make a crème anglaise with the lime infused cream, egg yolks, and granulated sugar.
• Heat the juice to 165°F (74°C) and add it to the crème anglaise.
• Pour the warm crème anglaise mixture over the chocolate. Allow to stand for one minute, then
• Stir in the softened butter, followed by the rum.
fill bonbon shells.
390
Milk Chocolate-Banana
Bonbon Ganache
Milk Chocolate (40%) 540 g 1 lb 3 oz
Banana Liqueur 28 g 1 oz
Procedure:
• Melt the chocolate in a bowl large enough to accommodate the entire recipe.
• In a saucepan, bring the puree and sugar to a boil.
until smooth.
fill bonbon shells.
391
Milk Chocolate-Lemon
Bonbon Ganache
Milk Chocolate (40%) 616 g 1 lb 5.7 oz
Gin or Lemon Vodka 28 g 1 oz
Procedure:
• In a saucepan, bring the cream, juice, zest, and sugar to a boil.
• Strain the hot mixture over the chocolate. Allow to stand for one minute, then emulsify until
smooth.
• Stir in the softened butter, followed by the alcohol.
fill bonbon shells.
392
Milk Chocolate-Raspberry
Bonbon Ganache
Milk Chocolate (40%) 540 g 1 lb 3 oz
Raspberry Liqueur 28 g 1 oz
Procedure:
• In a saucepan, bring the puree and sugar to a boil.
until smooth.
fill bonbon shells.
393
Mint Bonbon Ganache
Mint Leaves 35 g 1.2 oz
Mint Liqueur 28 g 1 oz
Mint Paste 18 g 0.6 oz
Procedure:
• In a saucepan, bring the cream and mint leaves to a boil; set aside to infuse.
• In a saucepan, bring the infused cream and sugar to a boil and pour over the chocolate. Allow
to stand for one minute, then emulsify until smooth.
• Stir in the softened butter, followed by the liqueur and paste.
fill bonbon shells.
394
Passion Fruit
Bonbon Ganache
Passion Fruit Puree (10% sugar) 200 g 7 oz
Cocoa Butter (melted) 40 g 1.4 oz
Procedure:
• Make a crème anglaise with the cream, puree, sugars, zest, and egg yolks.
• Strain the mixture over the chocolate. Allow to stand for one minute, then emulsify until smooth.
• Stir in the softened butter, followed by the melted cocoa butter.
fill bonbon shells.
395
Pistachio Bonbon Ganache
Salt ¼t ¼t
Procedure:
• In a saucepan, bring the cream, paste, sugar, and salt to a boil.
• Pour the hot mixture over the melted chocolate. Allow to stand for one minute, then emulsify
until smooth.
fill bonbon shells.
396
Spice Bonbon Ganache
Milk Chocolate 567 g 1 lb 4 oz
Fresh Ginger (peeled & chopped) 43 g 1.5 oz
Whole Cloves 3 each 3 each
Whole Allspice 2 each 2 each
Salt 1/ 8 t 1/ 8 t
Procedure:
• In a saucepan, bring the cream and spices to a boil; set aside to infuse for 30 minutes.
• Bring the spice infused cream back to a boil, then strain over the chocolate. Allow to stand for
one minute, then emulsify until smooth.
fill bonbon shells.
397
Sweet Potato-Caramel
Bonbon Ganache
Water 30 g 1 oz
Glucose Syrup 60 g 2 oz
Heavy Cream (hot) 200 g 7 oz
Sweet Potato Puree 100 g 3.5 oz
Salt 1/ 8 t 1/ 8 t
Bourbon 50 g 1.8 oz
Procedure:
• Make a deep amber caramel with the sugar, water, and glucose.
• Deglaze the caramel with the hot cream. Add the puree, spices, and salt.
• In a saucepan, bring the mixture to a boil while whisking continuously.
• Pour the hot mixture over the chocolate. Allow to stand for one minute, then emulsify until
smooth. If necessary, place over a water bath not exceeding 93°F (34°C) to melt the chocolate.
• Add the bourbon and mix until homogenous.
fill bonbon shells.
398
Tea Infused Chocolate
Bonbon Ganache
Loose Tea 20 g 0.7 oz
Valrhona Manjari (64%) 423 g 14.9 oz
Procedure:
• In a saucepan, bring the cream to a boil. Add the tea and set aside to infuse for approximately
5-10 minutes or until desired strength is achieved.
• Bring back to a boil with the sugar and pour over the chocolate. Allow to stand for one minute,
then emulsify until smooth.
fill bonbon shells.
Chef’s Notes:
• Teas like Masala Chai, Earl Grey, Ceylon, Assam, Darjeeling, Oolong, and Jasmine pair well with
with bittersweet chocolate.
• The amount of tea used in this recipe is a guideline only; adjust the quantity depending on the
kind of tea being used and your taste.
399
Tequila-Lime
Bonbon Ganache
Salt 1/ 8 t 1/ 8 t
Tequila 107 g 3.8 oz
Procedure:
• In a saucepan, bring the cream, zest, and salt to a boil; set aside to infuse for 30 minutes.
• Bring back to a boil and strain over the chocolate. Allow to stand for one minute, then emulsify
until smooth.
• Stir in the tequila.
fill bonbon shells.
400
Valrhona Azélia-Praliné
Bonbon Ganache
Valrhona Azélia (35%) 300 g 10.6 oz
Valrhona Hazelnut Praliné (60%) 290 g 10.2 oz
Honey 85 g 3 oz
Salt ¼t ¼t
Procedure:
• Combine the chocolate and praline in a bowl large enough to accommodate the entire recipe.
• In a saucepan, bring the cream, honey, sugar, and salt to a boil.
• Pour the hot cream over the chocolate and praline. Allow to stand for one minute, then emulsify
until smooth.
fill bonbon shells.
Azélia is the perfect harmony between chocolate, milk, and hazelnuts.

Valrhona 60% Hazelnut Praliné paste is delicately sweet with notes of soft caramel.
401
Vanilla-Rum
Bonbon Ganache
White Chocolate 596 g 1 lb 5 oz
Heavy Cream 265 g 9.3oz
Procedure:
• In a saucepan, bring the cream, sugar, and vanilla beans to a boil.
• Strain the hot mixture over the melted chocolate. Allow to stand for one minute, then emulsify
until smooth.
• Stir in the softened butter, followed by the rum.
fill bonbon shells.
402
Classic Chocolate
Truffle Ganache
Heavy Cream 454 g 1 lb
Salt 1/ 8 t 1/ 8 t
Chocolate (58-64%) 680 g 1 lb 8 oz
Liqueur 114 g 4 oz
Procedure:
• In a saucepan, bring the cream, sugar, and salt to a boil.
• Pour the hot mixture over the chocolate. Allow to stand for one minute, then emulsify, from the
center out, until smooth.
• Stir in the softened butter and emulsify until homogenous.
• Gradually pour in the liqueur, stirring continuously to maintain an emulsion.
• Cover the surface of the ganache with plastic wrap and allow to set up at room temperature.
• Pipe the ganache into rounds that are as spherical as possible, then refrigerate until firm.
• Roll the ganache into spheres by hand and chill again. At this point, the rolled spheres may be
refrigerated for several days before being finished.
• Allow the spheres to temper from the refrigerator before coating twice in tempered chocolate.
• After the second coating, roll the truffles in sifted cocoa powder before the chocolate sets. Once
set, sift the excess cocoa powder off the finished truffles.
Use a good quality liqueur like Cognac, Armagnac, Grand Marnier or dark rum.
403
Orange Truffle Ganache
Salt 1/ 8 t 1/ 8 t
Orange Juice 60 g 2 oz
Valrhona Manjari (64%) 454 g 1 lb
Grand Marnier 50 g 1.8 oz
Procedure:
• In a saucepan, bring the cream and salt to a boil. Add the zest and set aside to infuse for 15
• Reduce the juice by ½ and set aside.

minutes.
• Strain the infused cream through a fine-mesh strainer, then bring back to a boil.
• Pour the hot cream over the chocolate. Allow to stand for one minute, then emulsify until smooth.
• Stir in the softened butter, followed by the reduced juice and Grand Marnier.
404
Praline Truffle Ganache
Icing Fondant 121 g 4.3 oz
Salt ½t ½t
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, fondant, sugar, and salt on low
speed until homogenous.
• Add the praline paste and mix until smooth, scraping down the bowl as necessary.
• Temper the chocolate and incorporate into the butter mixture until smooth.
405
Dark Chocolate
Praline Feuilletine
Chocolate (58-66%) 137 g 4.8 oz
Salt ¼t ¼t
Feuilletine 210 g 7.4 oz
Procedure:
• Melt the cocoa butter over a water bath, add the chocolate and melt together, stirring until
smooth.
• In a mixer fitted with a paddle attachment, cream the chocolate mixture with the praline paste
• Stir in the feuilletine until homogenous.
406
Milk Chocolate
Praline Feuilletine
Praline Paste 500 g 1 lb 1.6 oz
Salt ¼t ¼t
Procedure:
smooth.
407
Peanut Butter Feuilletine
Peanut Butter (creamy) 500 g 1 lb 1.6 oz
Salt ¼t ¼t
Procedure:
smooth.
• In a mixer fitted with a paddle attachment, cream the chocolate mixture with the peanut butter,
sugar, and salt until smooth.
408
Pistachio-White Chocolate
Feuilletine
Butter 90 g 3.2 oz
Salt ½t ½t
Pistachios
105 g 3.7 oz
(toasted & finely chopped)
Procedure:
• In a mixer fitted with a paddle attachment, cream the pistachio paste, butter, and salt together
until light and creamy.
• Add the melted chocolate, scraping down the bowl as necessary.
• Stir in the feuilletine and pistachios until homogenous.
409
Praline Feuilletine
with Cocoa Nibs
Cocoa Butter 30 g 1 oz
Salt ¼t ¼t
Cocoa Nibs 90 g 3.2 oz
Procedure:
• Melt the cocoa butter over a water bath, add the chocolates and melt together, stirring until
smooth.
and salt to taste until smooth.
• Stir in the feuilletine and caramelized cocoa nibs until homogenous.
410
Almond Toffee
Butter 340 g 12 oz
Sliced Almonds (toasted) 200 g 7.1 oz
Salt 5g 1t
Yield: One full size silicone baking mat
Procedure:
• In a saucepan, melt the butter over medium heat; whisk in the sugar to emulsify. Bring to a boil,
then add the corn syrup.
• Cook the mixture to 293°F (145°C), or until deep amber in color.
• Immediately pour the toffee onto a silicone baking mat and spread evenly to ¼ -inch thick with
• Stir in the vanilla bean seeds, toasted almonds, and salt. Mix quickly just until homogenous.
an oiled spatula.
Chef’s Notes:
• The temperature in this recipe is meant to be a guideline only. You can cook the toffee more or
less to taste just like any caramel.
• Be careful to avoid scraping the bottom of the pan while cooking, as to prevent incorporating
any burnt pieces when adding the nuts to the toffee.
411
Candied Apple Caramel
Heavy Cream 482 g 1 lb 1 oz
Light Corn Syrup 600 g 1 lb 5.2 oz
Salt ¼t ¼t
Procedure:
• In a saucepan, cook the cream, sugar, corn syrup, and butter until amber in color, approximately
320°F (160°C).
• Off the heat, whisk in the extract, brandy, and salt.
• Stir the caramel over an ice bath until thickened enough to coat the back of a spoon before
dipping.
Chef’s Notes:
• If the caramel is too warm, it will run off the apples without coating properly.
412
Caramelized Nuts
Water 115 g 4 oz
Whole Nuts (raw) 620 g 1 lb 5.9 oz
Salt ½t ½t
Procedure:
• In a saucepan, bring the sugar and water to a boil over medium-high heat.
• Add the nuts and stir to coat evenly.
• Lower to medium heat and stir continuously as the nuts go through the process of crystallizing
and then caramelizing; watching carefully to avoid burning.
• Stir in the salt.
• Once caramelized, spread the nuts onto a silicone baking mat.
• Separate the nuts while still warm.
Chef’s Notes:
• It is advisable to use a sturdy wooded spoon during the cooking process.
• Almonds, hazelnuts, macadamia nuts, and pistachios work well for this recipe.
• The nuts may be used as is or coated in tempered chocolate and then powdered sugar or
cocoa powder.
413
Chef Michael Mignano’s
Famous “Mignano Bar”
Caramel
Cashew Nuts 255 g 9 oz
Macadamia Nuts 227 g 8 oz
Salt 36 g 1.3 oz
Granulated Sugar 908 g 2 lbs
Corn Syrup 681 g 1 lb 8 oz
Evaporated Milk 483 g 1 lb 1 oz
Butter (½ -inch cubes) 454 g 1 lb
Yield: one half-size frame 15.5" L x 10.75" W x 2.38" H
Procedure:
• Lightly toast the nuts; set aside to cool, then coarsely chop and combine with the salt in a bowl.
• Prepare a flat half sheet pan with parchment paper and frame. Grease the interior of the frame
and paper with vegetable oil.
• Combine the cream, sugars, corn syrup, evaporated milk and butter in a heavy-bottomed
saucepan, whisk to combine.
• Cook the mixture to 242°F (117°C), then quickly mix in the salted nuts.
• Pour the caramel into the prepared frame and allow to set overnight on a flat surface.
414
Ganache
Heavy Cream 1.785 kg 3 lb 15 oz
Valrhona Ilanka (63%) 1.58 kg 3 lb 8 oz
Procedure:
• In a saucepan, bring the cream to a boil.
• Pour the hot cream over the chocolate. Allow to stand for 5 minutes, then emulsify until smooth.
Caramelized Puffed Rice

Puffed Rice (unsweetened) 400 g 14.1 oz
Procedure:
• Make an amber caramel with the sugar and water.
• Whisk the butter and vanilla bean seeds into the caramel until emulsified.
• Stir the puffed rice into the caramel until evenly coated. Evenly spread the caramelized puffed
rice onto parchment paper to avoid clumping.
• Allow to cool, then coarsely chop.
Continues on following page
415
Famous “Mignano Bar”
Continued from page 415
Graham Cracker
Graham Cracker Crumbs 649 g 1 lb 6.9 oz
Butter (melted) 325 g 11.5
Procedure:
• Mix all of the ingredients until combined.
“Mignano Bar” Assembly:

• Evenly sprinkle the puffed rice over the set caramel while still in the frame; lightly press the
puffed rice into the caramel.
½-inch thick.
• Slowly pour the warm ganache over the puffed rice-caramel sheet; the ganache should be
• Allow the ganache to set for 4-6 hours or overnight.

• Remove the metal frame and invert the chocolate-caramel sheet so the caramel is facing
upright.
• Spread a thin layer of tempered chocolate over the caramel sheet, then evenly sprinkle the
Graham cracker mixture over the tempered chocolate. Press firmly down on the cracker
mixture to create an even, tightly compacted crust. Refrigerate for 3 hours or until firm.
• Invert the sheet so the cracker mixture is on the bottom; cut into desired shapes and enrobe
in tempered chocolate. Sprinkle the top of each candy bar with a small amount Hawaiian sea
salt before the chocolate fully sets.
416
Marshmallows
Honey 100 g 3.5 oz
Salt ¼t ¼t
Procedure:
• Bloom the gelatin in the first weight of water; the gelatin will absorb the majority of the water.
• In a saucepan, cook the sugars, second weight of water, glucose, and honey to 252°F (122°C).
• Pour the cooked sugar into a mixing bowl and allow to cool to 212°F (100°C).
• Gently melt the bloomed gelatin and add it to the syrup.
• In a mixer fitted with a whisk attachment, whip the syrup/gelatin mixture on high speed until
well aerated. Whisk in the vanilla bean seeds and salt.
• Spread the marshmallow mixture onto an oiled parchment-lined half sheet pan. Place another
piece of oiled parchment paper on top and flatten until level and smooth.
• Dust the top with a sifted 50/50 mixture of powdered sugar and cornstarch and allow to set.
417
Nougat de Montélimar
Whole Almonds 500 g 1 lb 1.6 oz
Pistachios 150 g 5.3 oz
Honey 250 g 8.8 oz
Candied Orange Peel (¼-inch dice) 100 g 3.5 oz
Salt ¼t ¼t
Procedure:
• Toast the nuts and keep warm.
• In a saucepan, slowly bring the honey to a boil.
• Simultaneously, bring the sugar, water, and glucose to a boil in another saucepan.
• After boiling the sugar for one minute, start whipping the egg whites with a whisk attachment.
• When the sugar mixture reaches 290°F (145°C), slowly pour it over the whipping egg whites,
followed by the honey. When the mixture begins to stiffen, switch to the paddle attachment.
• Roll out the nougat on a silicone mat, lightly dusted with cornstarch on both sides, to ½" thick.
• Add the warm nuts, candied orange peel, and salt; mix to combine.
• Allow to cool, then cut into desired sized pieces with an oiled knife.
• Store at room temperature in airtight containers.
418
Pâte de Fruit Key
Fruit Puree Apple Pectin Gran. Sugar Glucose Syrup Citric Acid
1 kg / 35.3 oz g oz g oz g oz g oz
Apricot 24 0.8 1140 40.2 350 12.3 14 0.5
Black Currant 25 0.9 1170 41.3 200 7.0 15 0.5
Blackberry 24 0.8 1260 44.4 170 6.0 16 0.6
Green Apple 18 0.6 950 33.5 80 2.8 14 0.5
Lime 26 0.9 1450 51.1 150 5.3 8 0.3
Lychee 24 0.8 950 33.5 20 0.7 16 0.6
Mandarin Orange 26 0.9 1150 40.6 70 2.5 14 0.5
Mango 25 0.9 1150 40.6 200 7.0 16 0.6
Morello Cherry 24 0.8 950 33.5 20 0.7 16 0.6
Passion Fruit 21 0.7 1150 40.6 250 8.8 9 0.3
Pear 25 0.9 1100 38.8 120 4.2 16 0.6
Pineapple 30 1.1 1100 38.8 50 1.8 14 0.5
Raspberry 20 0.7 1000 35.3 200 7.0 15 0.5
Red Currant 20 0.7 1000 35.3 150 5.3 14 0.5
Strawberry 24 0.8 1100 38.8 100 3.5 15 0.5
Peach 25 0.9 900 31.7 200 7.0 12 0.4
Procedure:
• In a saucepan, heat the puree until 110°F (43°C).
• Combine approximately 10% of the sugar with the pectin, add to the puree and bring to a boil.
• Slowly add the remaining sugar, followed by the glucose syrup.
• Cook to 225°F (107°C).
• Off the heat, add the citric acid diluted with 50% water.
• Pour into desired mold and allow to cool completely.
• Cut as desired and toss in granulated sugar.
Chef’s Notes:
• All fruit purees should be 10% sugar.
419
Peanut Brittle
Water 170 g 6 oz
Salted Peanuts (roasted) 454 g 1 lb
Butter 30 g 1 oz
Baking Soda 5g 1t
Yield: one 16 x 24-inch sheet
Procedure:
• In a saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar.
• Add the glucose and continue cooking to 275°F (135°C), without stirring.
• Add the peanuts and cook to 308°F (153°C) over moderate heat, stirring continuously.
• Off the heat, stir in the butter and extract.
• Add the baking soda, stirring well to incorporate.
• Pour the mixture onto a silicone baking mat and spread with an oiled spatula.
420
Sesame-Ginger Brittle
Water 170 g 6 oz
Sesame Seeds 150 g 5.3 oz
Black Sesame Seeds 50 g 1.8 oz
Candied Ginger ( ¼ -inch dice) 50 g 1.8 oz
Butter 30 g 1 oz
Salt 5g 1t
Baking Soda 5g 1t
Yield: one 16 x 24-inch sheet
Procedure:
• In a saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar.
• Add the glucose and continue cooking to 275°F (135°C), without stirring.
• Add the sesame seeds and cook to 308°F (153°C) over moderate heat, stirring continuously.
• Off the heat, stir in the ginger, butter, extract, and salt.
• Add the baking soda, stirring well to incorporate.
• Pour the mixture onto a silicone baking mat and spread with an oiled spatula.
Because sesame seeds have a high oil content, they turn rancid quickly. Store them in an
airtight container for up to 3 months; refrigerate for up to 6 months; or freeze for up to 1 year.
421
Soft Apple Cider Caramels
Apple Cider 1.893 kg 2 qt
Apple Cider Reduction 237 g 8 oz
Honey 113 g 4 oz
Butter 113 g 4 oz
Apple Pectin 6g 1½ t
Salt 5g 1t
Water 135 g 4.8 oz
Yield: one hundred and thirty 1-inch squares
Procedure:
• Reduce the 2 quarts of apple cider to 8 ounces.
• Bring the cider reduction, cream, honey, butter, sugar, pectin, salt, vanilla bean, and cinnamon
stick to a boil. Set aside to infuse for 30 minutes, then strain through a fine-mesh strainer.
• Make a caramel with the second weight of sugar, water, and glucose.
• Whisk the cider reduction mixture into the caramel in 3 additions and cook over medium-high
• Pour onto a silicone baking mat with oiled candy bars measuring about 13 x 10 ½ x ½-inch
heat to 251°F (122°C).
or into an oiled 12-inch ring. Allow to cool, then cut into 1-inch squares with an oiled knife.
422
Soft Chocolate Caramels
Chocolate (70-72%, chopped) 300 g 10.6 oz
Salt ½t ½t
Yield: one 9-inch cake ring
Procedure
• Lightly oil the inside of a cake ring and place it on a silicone mat.
• In a deep saucepan, combine the cream, sugars, and glucose. Cook to 245°F (118°C), stirring
continuously.
• Off the heat, add the chopped chocolate, butter, and salt; whisking to emulsify.
• Immediately pour the mixture into the oiled cake ring. At this point you may sprinkle the top
of the freshly poured caramel with fleur de sel, chopped toasted nuts, coconut shavings, or
other toppings if desired.
• Allow to cool to room temperature until set, then cut the caramel into desired shapes.
Chef’s Notes:
• Store the caramels in an air tight container at room temperature for up to one week.
423
Spiced Candied Peanuts
Peanuts 600 g 1 lb 5.2 oz
Egg Whites 58 g 2 oz
Muscovado Sugar 100 g 3.5 oz
Salt 5g 1t
Black Pepper (ground) ¼t ¼t
Five-Spice Powder 1/ 8 t 1/ 8 t
Procedure:
• Evenly coat the peanuts with the egg whites.
• Stir together the remaining ingredients and toss with the moistened peanuts to coat.
• Spread onto a silicone baking mat and cook at 300°F (149ºC) until golden brown.
Chef’s Notes:
• You may not need all of the egg whites.
424
chapter
Ice Creams Strawberry Passion Fruit 452 11

Armagnac-Prune 426 Valrhona Guanaja Chocolate 453
Basic Ice Cream Base 428 Watermelon 454
Black Sesame 429

Granités
Brioche 430
Blackberry 455
Caramel 432
Champagne-Passion Fruit 456
Chocolate 433
Cranberry 457
Cinnamon 434
Fro z e n D e s s e rt
Espresso 458
Coffee 436
Lemon 459
Goat Milk 435
Mint 460
Honey 438
Raspberry & Fig Sangria 461
Pumpkin 440
Rose Petal 439

Semifreddos
Strawberry 442
Banana-Peanut Butter 462
Sweet Corn 443
Chestnut 463
Chocolate 464
Sorbets
Crispy Hazelnut 466
Campari 444
Grand Marnier 465
Fromage Blanc 445
Nougat 468
Lemon 446
Mandarin Champagne 447

Other Components
Mango 448
Classic Ice Cream Sandwich
470
Mascarpone 449 Cookie
Raspberry 450 Sorbet Syrup 471
Savory Tomato 451 Wet Nut Topping 472
425
Armagnac-Prune Ice Cream
Ice Cream Base:
Powdered Glucose 135 g 4.8 oz
Armagnac 90 g 3.2 oz
Prune Puree 140 g 4.9 oz
Prune Puree:
Prunes 1 kg 2 lb 3.3 oz
Burgundy 667 g 1 lb 7.5 oz
Maderia 333 g 11.7 oz
Salt 1/ 8 t 1/ 8 t
426
Ice Cream Procedure:
• In a saucepan large enough to accommodate the entire recipe, combine the milk and cream.
With an immersion blender, blend in the milk power and glucose to dissolve.
• Heat until warm, 105°F (40°C); whisk in the sugar and egg yolks that have been previously
whisked together until light.
• Stir with a whisk and heat to 185°F (85°C).
• Chill immediately and allow to mature for 6 to 12 hours.
• Blend with an immersion blender before spinning.
• Whisk together the armagnac and puree previously chilled in the refrigerator and pour into the
the ice cream machine at the beginning of the spinning process.
Prune Puree Procedure:

• In a saucepan, combine all of the ingredients and bring to a boil.
• Lower to a simmer and reduce until the prunes are very soft.
• Puree the cooked prunes in a food processor to the desired level of smoothness.
• Store in the refrigerator.
Chef’s Notes:
• The prune puree can be refrigerated for up to 1 month.
427
Basic Ice Cream Base
Dextrose 225 g 7.9 oz
Ice Cream Stabilizer 5g 1t
Salt 1/ 8 t 1/ 8 t
Procedure:
With an immersion blender, blend in the milk powder and dextrose to dissolve.
• Heat until warm, 105°F (40°C).
• Meanwhile, whisk together the egg yolks and the first weight of granulated sugar. Add to the
warm milk mixture along with the invert sugar, second weight of sugar, stabilizer, and salt.
428
Black Sesame Ice Cream
Salt ¼t ¼t
Black Sesame Tahini Paste 75 g 2.6 oz
Procedure:
With an immersion blender, blend in the milk powder to dissolve.
• When the mixture is warm, add the blended sugar, dextrose, stabilizer, and salt, followed by
the egg yolks and invert sugar.
• When heated, blend in the tahini paste with an immersion blender until smooth.
429
Brioche Ice Cream
Brioche Milk:
Whole Milk 1.65 kg 3 lb 10.2 oz
Brioche (toasted) 263 g 9.3 oz
Brioche Ice Cream:
Brioche Milk 1.043 kg 2 lb 4.8 oz
Brown Butter 100 g 3.5 oz
Salt ½t ½t
430
Brioche Milk Procedure:
• Place the toasted brioche in a saucepan with the milk. Bring to a scald and set aside to infuse
for 1 hour.
• Strain the infused milk through a fine-mesh strainer, pressing the soaked brioche to extract as
much of the liquid as possible.
Brioche Ice Cream Procedure:

• In a saucepan large enough to accommodate the entire recipe, combine the brioche milk,
butter, milk powder, and salt. Blend with an immersion blender to dissolve.
• Meanwhile, whisk together the egg yolks and the first weight of granulated sugar until light.
Add the yolk mixture and invert sugar to the warm milk mixture.
• Combine the second weight of sugar with the stabilizer and whisk into the warm milk mixture.
431
Caramel Ice Cream
Whole Milk (hot) 960 g 1 qt
Powdered Glucose 85 g 3 oz
Butter 100 g 3.5 oz
Salt ½t ½t
Procedure:
• In a saucepan large enough to accommodate the entire recipe, caramelize the sugar to a deep
amber color.
• Deglaze the caramel with the hot milk in several additions; simmer to dissolve the sugar.
• Whisk the glucose mixed with the stabilizer into the caramel milk.
• Temper the caramel milk into the egg yolks and combine with the rest of the milk.
• Off the heat, blend in the butter and salt with an immersion blender. Strain.
432
Chocolate Ice Cream
Water 338 g 11.9 oz
Ice Cream Stabilizer 6g 0.2 oz
Salt ¼t ¼t
Chocolate (70-72%) 128 g 4.5 oz
Procedure:
• In a saucepan large enough to accommodate the entire recipe, combine the milk, water, and
cream. With an immersion blender, blend in the milk powder and cocoa powder to dissolve.
• Heat until warm, 105°F (40°C); whisk in the blended sugar, stabilizer, and salt, followed by the
yolks and invert sugar.
• When heated, blend in the couverture with an immersion blender until smooth.
433
Cinnamon Ice Cream
Cinnamon Infusion 300 g 10.6 oz
Salt ¼t ¼t
Ice Cream Procedure:

• In a saucepan large enough to accommodate the entire recipe, combine the milk, infusion, and
cream. With an immersion blender, blend in the milk powder and dextrose to dissolve.
• Heat until warm, 105°F (40°C); whisk in the sugars mixed with the stabilizer and salt.
Cinnamon Infusion:
• The ratio for cold infusion is 100 g (3.5 oz) of cinnamon sticks per liter of cold water.
• Break up the sticks and put the bits in a blender. Add the cold water and blend until well ground.
• Transfer to airtight containers and store in the refrigerator for a minimum of 5 days or up to
several weeks if a stronger infusion is desired. Strain through a fine-mesh strainer before use.
434
Goat Milk Ice Cream
Goat Milk 850 g 1 lb 14 oz
Salt 1/ 8 t 1/ 8 t
Procedure:
• Rub the zest with the first weight of granulated sugar until fragrant.
• Combine the second weight of sugar with the stabilizer and salt.
• Heat the milk mixture until warm, 105°F (40°C); whisk in the lemon zest sugar, invert sugar,
and the second weight of sugar that has been blended with the stabilizer and salt.
435
Coffee Ice Cream
Coffee Beans 80 g 2.8 oz
Salt 1/ 8 t 1/ 8 t
436
Procedure:
• Lightly roast the coffee beans until fragrant, then coarsely grind in a food processor.
• In a saucepan large enough to accommodate the entire recipe, bring the milk, cream, ground
coffee beans, and vanilla bean to a scald. Set aside to infuse until cool.
• Strain the coffee infused milk through a fine-mesh strainer, then rescale to the original weight
with additional milk and cream.
• With an immersion blender, blend the milk powder and dextrose into the coffee infused milk
to dissolve.
• Meanwhile, whisk together the egg yolks and the first weight of granulated sugar. Add the
egg yolk mixture, invert sugar, second weight of sugar mixed with with the stabilizer, and salt
to the warm milk mixture.
437
Honey Ice Cream
Salt 1/ 8 t 1/ 8 t
Honey 250 g 8.8 oz
Procedure:
With an immersion blender, blend in the milk powder to dissolve.
• Heat until warm, 105°F (40°C); whisk in the glucose mixed with the stabilizer and salt, followed
by the honey, melted butter, and egg yolks.
438
Rose Petal Ice Cream
Organic Dried Rosebuds & Petals 35 g 1.2 oz
Ice Cream Stabilizer 6g 1¼ t
Procedure:
• Bring the water to a boil; pour it over the rosebuds and cover. Set aside to infuse for 12 hours,
then strain through a fine-mesh strainer pressing on the rose buds to extract all of the liquid.
Rescale the liquid to the original weight with more water as necessary.
• In a saucepan large enough to accommodate the entire recipe, combine the rose infusion and
cream. With an immersion blender, blend in the milk powder, dextrose, and glucose to dissolve.
• Heat until warm, 105°F (40°C); whisk in the sugar that has been blended with the stabilizer.
Chef’s Notes:
• For a cold infusion, double the weight of rose buds called for in the recipe and infuse for 5 days
439
Pumpkin Ice Cream
Salt 1/ 8 t 1/ 8 t
Cinnamon (ground) 3g 1½ t
Ginger (ground) ¾t ¾t
440
Procedure:
With an immersion blender, blend in the milk power, glucose, and vanilla bean seeds to dissolve.
• Heat until warm, 105°F (40°C); whisk in the granulated sugar combined with the stabilizer and
salt, followed by the invert sugar.
• Whisk in the brown sugar that has been whisked together with the egg yolks.
• Whisk in the puree that has been combined with the spices.
• Stir with a whisk and heat to 185°F (85°C). Strain.
441
Strawberry Ice Cream
Strawberry Puree (fresh) 750 g 1 lb 10.5 oz
Procedure:
Whisk in the milk powder and dextrose by hand, then using an immersion blender, blend the
milk powder and dextrose to dissolve.
• Heat until warm, 105°F (40°C); whisk in the sugar mixed with the stabilizer.
• Blend the puree into the base with an immersion blender until smooth; spin immediately.
Chef’s Notes:
• Puree strawberries with a small amount of lemon or lime juice, then strain the puree through a
fine-mesh strainer before weighing. It is best to make the puree right before you spin the ice
cream to minimize oxidation of both flavor and color.
442
Sweet Corn Ice Cream
Sweet Corn (shaved, cobs

4 each 4 each
reserved)
Salt 1/ 8 t 1/ 8 t
Procedure:
• Heat to 185°F (85°C) along with the corn kernels and cobs. Set aside to infuse for 1 hour.
• Remove the cobs with tongs and then blend with an immersion blender until smooth.
• Heat the mixture until warm, 105°F (40°C); whisk in the invert sugar and the granulated sugar
that has been blended with the stabilizer and salt.
• Stir with a whisk and heat to 185°F (85°C). Strain.
443
Campari Sorbet
Dextrose 113 g 4 oz
Sorbet Stabilizer 5g 1t
Campari 90 g 3.2 oz
Procedure:
• Place the water in a saucepan large enough to accommodate the entire recipe. With an
• Rub the zest with ½ of the sugar until fragrant. Combine the remaining sugar with the stabilizer.
immersion blender, blend in the glucose and dextrose to dissolve.
• Heat the mixture until warm, 105°F (40°C); whisk in the orange zest sugar and the sugar that
has been blended with the stabilizer.
• Chill immediately. Once cool, whisk in the juices and allow to mature for 6 to 12 hours.
• Blend with an immersion blender, then strain through a fine-mesh strainer before spinning.
• Weigh the liquor, previously chilled in the refrigerator, and pour into the ice cream machine at
the beginning of the spinning process.
444
Fromage Blanc Sorbet
Water 322 g 11.4 oz
Fromage Blanc 368 g 13 oz
Yogurt 200 g 7 oz
Lime Juice 1 each 1 each
Procedure:
• In a saucepan, heat the water until warm, 105°F (40°C); whisk in the granulated sugar that has
been blended with the stabilizer, followed by the invert sugar.
• Chill immediately. Once cool, blend in the fromage blanc, sour cream, yogurt, juices, and zest
with an immersion blender until smooth and allow to mature for 6 to 12 hours.
445
Lemon Sorbet
Sorbet Stabilizer 6g 1¼ t
Procedure:
immersion blender, blend in the dextrose to dissolve.
• Heat the mixture until warm, 105°F (40°C); whisk in the lemon zest sugar and the sugar that
• Chill immediately. Once cool, whisk in the juice and allow to mature for 6 to 12 hours.
• Blend with an immersion blender, then strain through a fine-mesh strainer before spinning.
446
Mandarin Champagne Sorbet
Mandarin Orange Juice (fresh) 665 g 1 lb 7.5 oz
Mandarin Orange Zest 2 each 2 each
Champagne 375 g 13.2 oz
Procedure:
• Place the juice in a saucepan large enough to accommodate the entire recipe. With an
immersion blender, blend in the glucose to dissolve.
• Heat the juice until warm, 105°F (40°C); whisk in the mandarin zest sugar and the sugar that
• Weigh the champagne, previously chilled in the refrigerator, and pour into the ice cream
machine at the beginning of the spinning process.
447
Mango Sorbet
Water 408 g 14.4 oz
Mango Puree 750 g 1 lb 10.5 oz
Lime Juice ½ each ½ each
Procedure:
• Combine the sugar with the stabilizer.
• Heat the mixture until warm, 105°F (40°C); whisk in the sugar that has been blended with the
stabilizer.
• Chill immediately. Once cool, whisk in the puree and allow to mature for 6 to 12 hours.
448
Mascarpone Sorbet
Mascarpone 500 g 1 lb 1.6 oz
Procedure:
immersion blender, blend in the glucose to dissolve.
stabilizer.
• Chill immediately. Once cool, blend in the mascarpone and zest with an immersion blender
and allow to mature for 6 to 12 hours.
449
Raspberry Sorbet
Raspberry Puree 600 g 1 lb 5.2 oz
Procedure:
stabilizer.
• Chill immediately. Once cool, whisk in the puree and juice and allow to mature for 6 to 12 hours.
Chef’s Notes:
• For variation, try substituting raspberry vinegar for the lemon juice.
450
Savory Tomato Sorbet
Dextrose (divided) 310 g 10.9 oz
Salt 10 g 2t
Black Pepper (ground) 5g 1t
Tomato Juice (fresh & strained) 600 g 1 lb 5.2 oz
Worcestershire Sauce 5g 1t
Procedure:
• In a saucepan large enough to accommodate the entire recipe, whisk ⅔ of the dextrose into
the cold water, then using an immersion blender, blend until smooth.
• Combine the remaining dextrose with the stabilizer, salt, and pepper.
• Heat the mixture until warm, 105°F (40°C); whisk in the remaining dextrose that has been
blended with the stabilizer, salt, and pepper.
• Chill immediately. Once cool, add the juice and Worcestershire sauce and allow to mature for
6 to 12 hours.
Chef’s Notes:
• This base recipe can be spiced as desired; suggestions include: celery salt, hot sauce, fresh
basil, horseradish, and replacing some of the tomato juice with beef stock.
451
Strawberry Passion Fruit Sorbet
Water 408 g 14.4 oz
Strawberry Puree 200 g 7 oz
Bananas Puree 100 g 3.5 oz
Procedure:
stabilizer.
• Chill immediately. Once cool, blend in the purees and juice with an immersion blender and
allow to mature for 6 to 12 hours.
452
Valrhona Guanaja
Chocolate Sorbet
Salt ¼t ¼t
Valrhona Guanaja (70%) 340 g 12 oz
Procedure:
• Place the water in a saucepan large enough to accommodate the entire recipe.
• Heat the water until warm, 105°F (40°C); add the blended sugar, glucose, stabilizer, and salt.
• When the temperature reaches 185°F (85°C), blend in the chocolate with an immersion blender
until smooth.
Chef’s Notes:
• This recipe highlights the beauty and sophistication of Valrhona’s iconic Guanaja 70% chocolate.
453
Watermelon Sorbet
Watermelon Puree 500 g 1 lb 1.6 oz
Watermelon Puree 575 g 1 lb 4.3 oz
Grenadine 10 g 2t
Procedure:
• Place the first weight of watermelon puree in a saucepan large enough to accommodate the
entire recipe. With an immersion blender, blend in the dextrose to dissolve.
stabilizer.
• Chill immediately. Once cool, whisk in the second weight of puree, juice, and grenadine and
allow to mature for 6 to 12 hours.
Fruits like watermelon have a mild flavor and aroma. Adding water to them would only make the sorbet bland.
454
Blackberry Granité
Blackberries 500 g 1 lb 1.6 oz
Blackberry Puree 500 g 1 lb 1.6 oz
Procedure:
• In a saucepan, bring the water and sugar to a boil. Add the blackberries and simmer on low
heat until they break down.
• Set aside the cooked blackberries and allow to infuse for 30 minutes, then strain through a
fine-mesh strainer.
• Bloom the gelatin in cold water; the gelatin will absorb the majority of the water. Drain and
gently melt with 2 tablespoons of the strained blackberry syrup.
• Whisk the melted gelatin, blackberry syrup, puree, and juice to combine.
• Measure and adjust the °Brix between 15°-20° depending on the sweetness of the blackberries
and your taste.
• Pour into a shallow pan and begin to freeze, stirring every 15 minutes.
Chef’s Notes:
• This recipe is also nice infused with chili peppers, black or red peppercorns, tea, fresh ginger,
lemongrass, or vanilla beans.
455
Champagne-Passion Fruit
Granité
Water 190 g 6.7 oz
Champagne 750 g 1 lb 10.5 oz
Total Weight: 1.19kg 2 lb 10 oz
Procedure:
• In a saucepan, bring the water, sugar, and vanilla to a boil; add the zest and chill until cold.
• Strain the syrup through a fine-mesh strainer.
gently melt with 2 tablespoons of champagne.
• Whisk the melted gelatin, champagne, and puree to combine.
• Measure and adjust the °Brix between 15°-20° depending on your taste.
456
Cranberry Granité
Cinnamon Stick ½ each ½ each
Cranberries 300 g 10.6 oz
Orange Juice 3 each 3 each
Procedure:
• Combine the water, sugar, vanilla, and cinnamon in a saucepan; simmer to dissolve the sugar.
• Add the cranberries and gently cook for several minutes until they burst.
• Cool over an ice bath; remove the vanilla bean and cinnamon stick.
• Puree in a blender and strain through a fine-mesh strainer, discarding the solids.
gently melt with 2 tablespoons of the strained puree.
• Whisk the melted gelatin, puree, zest, and juices together until blended.
457
Espresso Granité
Coffee (fresh & hot) 1 kg 2 lb 3.3 oz
Instant Espresso Powder 10 g 0.4 oz
Simple Syrup 400 g 14.1 oz
Procedure:
• Whisk the espresso powder and bloomed gelatin into the hot coffee, followed by the simple
syrup.
• Measure and adjust the °Brix between 17°-20° depending on the coffee and your taste.
458
Lemon Granité
Procedure:
• Grind the sugar and zest together in a food processor until well ground.
• In a saucepan, whisk the lemon zest sugar into the water and heat to185°F (85°C).
• Stir in the bloomed gelatin to dissolve.
• Chill to room temperature. Once cool, strain through a fine-mesh strainer and whisk in the juice.
459
Mint Granité
Mint Leaves 3 bunches 3 bunches
Mint Paste 30 g 1 oz
Procedure:
• Grind the sugar and mint leaves together in a food processor until well ground and fragrant.
• In a saucepan, heat the water until warm. Whisk in the mint sugar and heat to 185°F (85°C).
• Stir in the bloomed gelatin to dissolve. Chill to room temperature.
• Once cool, strain through a fine-mesh strainer and whisk in the juice and paste.
Chef’s Notes:
• It is best to grind the mint leaves and sugar together right before you make the granité. This
method preserves the color and aroma of the leaves.
Use this base recipe for other fresh herbs like spearmint, lemon balm, basil, cilantro, rosemary, etc. The amount of
mint leaves and paste in the recipe is a guideline only. You will need to adjust based on your ingredients and taste.
460
Raspberry & Fig
Sangria Granité
Red Wine 187 g 6.6 oz
Ruby Port 187 g 6.6 oz
Raspberry Puree 255 g 9 oz
Fresh Figs (sliced) 227 g 8 oz
Procedure:
• In a saucepan, heat the wines until warm, 105°F (40°C); ignite with a flame and let the alcohol
burn off.
• Add the water, puree, figs, sugar, and lemon juice.
• Simmer for 15-20 minutes, or until the figs are broken down and very soft; set aside.
• Stir the bloomed gelatin into the raspberry/fig mixture to dissolve.
• Cool over an ice bath and add the orange juice. Strain.
461
Banana-Peanut Butter
Semifreddo
Water 20 g 0.7 oz
Bananas (diced) 175 g 6.2 oz
Peanut Butter 175 g 6.2 oz
Procedure:
• Whip the first weight of cream to soft peaks; set aside.
• In a saucepan, bring the second weight of cream, sugar, and bananas to a boil. Puree until
smooth and pour over the peanut butter and bloomed gelatin. With an immersion blender,
blend the mixture until smooth.
• Fold ⅓ of the whipped cream into the puree to lighten, followed by the meringue.
• Fold in the remaining whipped cream.
• Mold as desired and freeze immediately.
462
Chestnut Semifreddo
Rum or Armagnac 100 g 3.5 oz
Salt ½t ½t
Chestnut Paste 300 g 10.6 oz
Procedure:
• Make a thick crème anglaise with the cream, liquor, sugar, egg yolks, and salt.
• In a blender, puree the hot crème anglaise with the paste until smooth; strain and chill.
• Make an Italian meringue with the egg whites and sugar; whip until tepid.
• Fold the cooled crème anglaise into the meringue.
463
Chocolate Semifreddo
Chocolate (66%) 650 g 1 lb 6.9 oz
Salt ¼t ¼t
Procedure:
• Melt the chocolate to 122°F (50°C); set aside.
• Whip the cream to soft peaks; set aside.
• Make a Swiss meringue with the egg whites, sugar, and salt; whip until tepid.
• Fold the chocolate into the meringue, followed by the whipped cream.
464
Grand Marnier Semifreddo
Grand Marnier 85 g 3 oz
Water 85 g 3 oz
Procedure:
• Whisk the Grand Marnier, egg yolks, vanilla bean seeds, and zest over a water bath until a
thick ribbon is achieved.
• Make an Italian meringue with the egg whites, sugar, water, and glucose; whip until tepid.
• Fold the whipped cream into the chilled sabayon.
• Sacrifice some of the whipped cream mixture into the meringue, then fold the two together
until homogenous.
465
Crispy Hazelnut Semifreddo
Parfait:
Croquant 200 g 7 oz
Total Parfait Weight: 1.93 kg 4 lb 4 oz
Croquant:
Sliced Almonds 340 g 12 oz
Hazelnuts (chopped) 570 g 1 lb 4.1 oz
Simple Syrup 200 g 7 oz
Salt ¼t ¼t
Total Croquant Weight: 1.1 kg 2 lb 6.8 oz
466
Parfait Procedure:
• Make a pâte a bombe with the first weight of sugar and egg yolks. Whip until cool, then add
the paste and whip until smooth, scraping down the bowl as necessary.
• Fold the meringue and ½ of the croquant into the pâte a bombe.
• Make an Italian meringue with the egg whites and second weight of sugar; whip until tepid.
• Fold the whipped cream and the remaining croquant into that.
Croquant Procedure:
• Toss the sliced almonds and chopped hazelnuts with the melted butter, simple syrup and salt
to coat.
• Spread the nuts out evenly onto a parchment-lined sheet pan or a silicone baking mat.
• Roast the nuts at 325°F (163°C), tossing several times during the roasting process.
• Allow to cool, then break up into pieces.
Chef’s Notes:
• The croquant can be stored in airtight containers for up to 2 weeks.
467
Nougat Semifreddo
Nougatine:
Sliced Almonds 100 g 3.5 oz
Hazelnuts 50 g 1.8 oz
Pine Nuts 25 g 0.9 oz
Pistachios 25 g 0.9 oz
Semifreddo:
Water 50 g 1.8 oz
Honey 65 g 2.3 oz
Candied Orange Peel 200 g 7 oz
468
Nougatine Procedure:
• Toast the nuts; keep warm.
• Make an amber caramel with the sugar, water, and glucose.
• Add the toasted nuts to the caramel and mix to coat.
• Spread out onto a silicone baking mat and allow to cool.
• Chop the cooled nougatine into desired sized pieces.
Semifreddo Procedure:
• In a saucepan, bring the first weight of sugar and water to a boil.
• Meanwhile, in a mixer fitted with a whisk attachment, begin making French meringue with the
egg whites, second weight of sugar, and cream of tartar.
• When the sugar syrup reaches 239°F (115°C), add the honey and continue to cook to 246°F
(119°C).
• Pour the cooked sugar/honey syrup into the meringue and whip until cool.
• Fold the chopped nougatine and diced candied orange peel into the meringue followed by
the whipped cream.
469
Classic Ice Cream
Sandwich Cookie
Butter 250 g 8.8 oz
Bittersweet Chocolate 170 g 6 oz
Coffee Extract 30 g 1 oz
Baking Powder 5g 1t
Salt ¼t ¼t
Yield: two half sheet pans
Procedure:
• Melt the butter and chocolate over a water bath.
• Whisk the sugar into the melted butter/chocolate mixture to combine, followed by the eggs
and extracts until smooth.
• Whisk the sifted dry ingredients into the wet ingredients until smooth and homogenous.
• Spread the batter onto two half sheet pans and bake at 350°F (177°C) until dry to the touch.
• Line a frozen, flat half sheet pan with plastic wrap. Spread softened ice cream onto the pan
and level smooth. Freeze until firm.
• Unmold the frozen ice cream onto one of the cookies, then top with the other. Wrap and freeze
until firm.
• Unwrap sandwich and using a serrated knife, cut into rectangles, wiping off blade between cuts.
470
Sorbet Syrup
Granulated Sugar 1 kg 2 lb 3.3 oz
Powered Glucose 300 g 10.6 oz
Sorbet Stabilizer 15 g 1T
Procedure:
• Mix the sugar, glucose, and stabilizer until well combined.
• In a saucepan large enough to accommodate the entire recipe, heat the water until warm,
105°F (40°C).
• Whisk in the dry ingredients, followed by the invert sugar.
471
Wet Nut Topping
Nuts 705 g 1 lb 8.9 oz
Maple Syrup 800 g 1 lb 12.2 oz
Water 234 g 8.3 oz
Salt 5g 1t
Ginger (ground) 2g ¾t
Bourbon 10 g 2t
Lemon Juice 10 g 2t
Procedure:
• Toast the nuts. Allow to cool, then coarsely chop.
• In a saucepan, combine the syrup, sugar, water, salt, and spices. Bring to a boil, then lower
to a simmer for 2 minutes.
• Add the nuts, bring back to a boil, then lower to a simmer for 2-3 minutes, or until desired
consistency is reached.
• Chill over an ice bath and stir in the bourbon, juice, and extract.
Chef’s Notes:
• Any nut can be used, however walnuts and pecans would be traditional.
• You can simmer the syrup more or less to customize the viscosity to taste.
• Wet nuts can be stored for several weeks in the refrigerator.
472
chapter
Bagels 474 12
Bagels, Whole Wheat 475
Bread, Banana 476
Bread, Corn 477
Bread, Zucchini 478
Brioche 480
Brioche, Pumpkin 481
Chocolate Babka 482
Churros 484
Coffee Cake 485
Crepe Batter 496
Croissant Dough 486
Breakfast
Danish Pastry Dough 488
Doughnuts, Apple Cider 490
Doughnuts, Yeast 492
English Muffins 494
Granola, Fruit & Nut 497
Granola, Olive Oil & Maple 498
Granola Buttermilk Waffles 499
Kouign-Amann 500
Muffins, Apple 502
Muffins, Blueberry 503
Muffins, Bran 504
Muffins, Corn 505
Muffins, Lemon Poppy Seed 506
Muffins, Pumpkin 507
Muffins, Vegan Tofu 508
Pancakes, Rum Raisin-Ricotta Cheese 509
Panettone 510
Raisin Challah 512
Scones 513
Stollen 514
Swiss Muesli 516
473
Bagels
Bread Flour 908 g 2 lb
Water 510 g 1 lb 2 oz
Fresh Yeast 18 g 0.6 oz
Salt 21 g 0.7 oz
Yield: twelve 120 g (4.2 oz) bagels
Procedure:
• In a mixer fitted with a hook attachment, combine all of the ingredients and mix on low speed
until a dough forms.
• Increase the speed to medium and mix until gluten is developed and a “window” is achieved.
• Shape the dough into a ball and place in an oiled bowl. Cover and bulk ferment for 1 hour.
• Divide the dough into 120 g (4.2 oz) pieces.
• Pre-shape, then cover and bench rest for 15 minutes.
• Final shape, then refrigerate for at least 1 hour, or up to 24 hours.
• Boil the bagels for 30 seconds on each side in malted water then press into desired toppings
before baking.
• Bake at 450°F (232°C) until golden brown (about 12-18 minutes).
Chef’s Notes:
• The toppings will stick better if you brush the top of each bagel with an egg white wash made
by whisking 1 egg white with 1 tablespoon of water.
474
Whole Wheat Bagels
Salt 20 g 0.7 oz
Yield: thirteen 120 g (4.2 oz) bagels
Procedure:
• Increase the speed to medium and mix until gluten is developed and a “window” is achieved.
• Shape the dough into a ball and place in an oiled bowl. Cover and bulk ferment for 1 hour.
• Divide the dough into 120 g (4.2 oz) pieces.
• Pre-shape, then cover and bench rest for 15 minutes.
• Final shape, then refrigerate for at least 1 hour, or up to 24 hours.
• Boil the bagels for 30 seconds on each side in malted water then press into desired toppings
before baking.
• Bake at 450°F (232°C) until golden brown (about 12-18 minutes).
Chef’s Notes:
• The toppings will stick better if you brush the top of each bagel with an egg white wash made
by whisking 1 egg white with 1 tablespoon of water.
475
Banana Bread
Bananas (mashed) 700 g 1 lb 8.7 oz
Baking Soda 10 g 2t
Salt 10 g 2t
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugar, and vanialla bean seeds.
• Add the mashed bananas, scraping down the bowl as necessary.
Chef’s Notes:
• Using very ripe bananas will yield the best flavor.
476
Corn Bread
Corn Oil 300 g 10.6 oz
Salt 10 g 2t
Cornmeal 170 g 6 oz
Procedure:
• In a mixer fitted with a whisk attachment, whisk the sugar and eggs until light and thick.
• Gradually add the oil.
• Alternately add the sifted dry ingredients with the milk, beginning and ending with the dry.
Chef’s Notes:
• This is a base recipe that can be customized to one’s tastes. You can reduce the sugar and
take it in a more savory direction if desired. Some suggestions for additions include: herbs,
spices, chili paste, sautéed onions, peppers, garlic, and grilled or sautéed corn kernels.
477
Zucchini Bread
Baking Soda 5g 1t
Baking Powder 5g 1t
Salt 10 g 2t
Nutmeg (ground) 2g 1t
Zucchini (grated) 303 g 10.7 oz
478
Procedure:
• In a mixer fitted with a whisk attachment, whisk the sugars, eggs, and extract until light and
thick.
• Add the sifted dry ingredients and whisk until smooth, scraping down the bowl as necessary.
• Combine the grated zucchini, second weight of all-purpose flour, and whole wheat flour.
• Fold the zucchini mixture, along with the pecans, into the rest of the batter until homogenous.
479
Brioche
Sponge:
Water (110°F/43°C) 50 g 1.8 oz
Dough:
Salt 10 g 2t
Butter 250 g 8.8 oz
Procedure:
• Make a sponge with the flour, water, and yeast. Cover and let proof in a warm place for about
30 minutes.
• Once the sponge is ready, mix everything together- except the butter- with a dough hook for
about 5 minutes, or until gluten is developed and a “window” is achieved.
• Add the butter in several additions and mix until silky and all of the butter has been absorbed
into the dough.
• Slow proof the dough in the refrigerator overnight. Alternatively, bulk proof for 2 hours at room
temperature, chill until firm, then use.
480
Pumpkin Brioche
Sponge:
Fresh Yeast 30 g 1 oz
Dough:
Whole Eggs 175 g 3 ½ each
Salt 11 g 2t
Pumpkin Puree 283 g 10 oz
Butter 227 g 8 oz
Procedure:
• Make a sponge with the milk, yeast, egg, and flour. Cover and let proof in a warm place for
about 20 minutes.
• Once the sponge is ready, mix everything together- except the butter- with a dough hook for
• Add the butter in several additions and mix until silky and all of the butter has been absorbed
into the dough.
• Slow proof the dough in the refrigerator overnight. Alternatively, bulk proof for 2 hours at room
temperature, chill until firm, then use.
481
Chocolate Babka
Sponge:
Whole Milk (110ºF/43ºC) 200 g 7 oz
Dough:

Salt 6g 1t
Filling:
Butter 150 g 5.3 oz
Salt ½t ½t
Nuts (toasted, coarsely chopped) 100 g 3.5 oz
Total Dough Weight: 1.276 kg 2 lb 13 oz
482
Sponge Procedure:
• Make a sponge with the yeast, milk and flour. Cover and let proof in a warm place for about
15-20 minutes.
Dough Procedure:
• In a mixer fitted with a hook attachment, combine all of the dough ingredients with the sponge.
• Mix on medium-low speed for 1 minute to hydrate. Increase the speed to medium-high and
mix for 5-6 minutes to develop a soft, smooth dough.
• Cover and refrigerate for 6 hours or overnight.
Filling Procedure:
• Melt the butter in a saucepan. Add the sugar and salt, then whisk until the sugar is dissolved.
• Remove from the heat and add the chocolate. Allow to stand for 1 minute, then whisk to
emulsify. Whisk in the cocoa powder until smooth.
• Divide the dough in ½, about 625 g (1 lb 6 oz) per loaf.

Shaping & Baking Procedure:
• Pre-shape by patting each portion into a rectangle. Cover and bench rest for 5-10 minutes.
• Roll each portion into a 12 x 18-inch rectangle. Spread 275 g (9.7 oz) of chocolate filling over
each surface all the way to the edges.
• With a sharp knife, slice the log completely in ½. Twist the 2 pieces until it’s one big twist.
• Sprinkle each with 50 g (1.8 oz) of nuts and gently roll into a tight log about 18-inches long.
• Place onto a greased loaf pan. Lightly press down on the top to de-gas and slightly flatten.
• Egg wash the top of each loaf and top with 150 g (5.3 oz) of streusel on page 37.
• Proof until about doubled in size.
• Bake at 350°F (177°C) until the internal temperature is 185°F (85°C) when a thermometer is
inserted into the dough portion of the babka.
Chef’s Notes:
• If the dough seems too soft and excessively sticky after mixing, add more flour until it pulls
away from the sides.
• The dough can be used in as little as 1 hour. However a long, slow fermentation improves the
flavor and character of the dough.
• Any nut can be used depending on preference. We like hazelnuts, walnuts, pecans, or almonds.
483
Churros
Water 230 g 8.1 oz
Salt 7g 1½ t
Procedure:
• In a saucepan, bring the water, milk, butter, sugar, and salt to a boil.
• Remove the pan from the heat and stir in the sifted flour all at once.
• Place the pan back on medium heat and cook the paste to dry it out, stirring continuously for
2-3 minutes. A thin film will form on the bottom and the paste will pull away from the pan.
• Transfer the dough to a mixer fitted with a paddle attachment and beat to release the steam.
Allow the mixture to cool enough so as to not cook the eggs when added.
• Slowly add the eggs, scraping down the bowl as necessary.
• Transfer the dough to a piping bag fitted with a large star tip.
• Add oil to a deep-sided pan. Over medium heat, bring the temperature of the oil to 360°F (182°C).
• Carefully pipe the dough into the oil, cutting with a hot knife or metal spatula in 6-inch lengths,
being careful not to crowd the pan. Fry until golden brown and cooked through to the center.
Drain on paper towels, then toss the churros in plain or cinnamon sugar as desired.
484
Coffee Cake
All-Purpose Flour 1 kg 2 lb 3.3 oz
Salt 10 g 2t
Vanilla Extract 30 g 1 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugars, and zest.
• Alternately add the sifted dry and wet ingredients, beginning and ending with the dry.
• Spread the batter onto a parchment-lined half sheet pan.
• Top the batter with 1.6 kg (3 lb 8.4 oz) of streusel on page 38.
485
Croissant Dough
Salt 17 g 0.6 oz
Water 227 g 8 oz
Butter (cold & softened) 454 g 1 lb
Total Paton Weight: 1.837 kg 4 lb 0.8 oz
Yield: approximately twenty-two croissants
486
Procedure:
• In a mixer fitted with a paddle attachment, mix the dough packet ingredients until combined.
Switch to a hook attachment and mix on medium speed for about 2-3 minutes, or until a
smooth, slightly sticky dough comes together.
• Shape the dough and place in an oiled bowl, cover with plastic wrap, and let it bulk proof for
60-90 minutes at room temperature.
• Roll the dough into a rectangle about ⅜ -inch thick, wrap in plastic wrap and freeze for about
30 minutes, or until firm but not frozen. Alternatively, you can refrigerate the dough for 8 hours
• Soften the butter packet until it is pliable, but still cold. Shape the butter into a square ½ the
or overnight.
size of the rectangle of dough packet. The butter packet should be of similar consistency as
the dough packet when assembling them together.
• Place the butter inside the dough and fold over to make a package.
• Give the paton 2 double turns, resting the dough for 30 minutes in between each turn.
• Roll the croissant dough to ¼ -inch thick.
• With a sharp knife or croissant cutter, cut 8-inch long x 4-inch wide triangles out of the dough.
• Bake at 375°F (191°C) for the first ½ of the baking, then lower the oven to 350°F (177°C) and
• Shape, egg wash, proof, and egg wash a second time.
continue baking until deep golden brown.
487
Danish Pastry Dough
Salt 5g 1t
Cardamom ¼t ¼t
Butter (cold & softened) 340 g 12 oz
Yield: twenty-four pastries
488
Procedure:
• Dissolve the yeast and milk powder into the cold water.
• In a mixer fitted with a hook attachment, mix the dough packet (détrempe) ingredients to
combine; do not over develop the gluten at this point. The dough should be slightly shaggy,
with no dry spots.
• Pat the dough into a square, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Roll the dough into a rectangle approximately ½ -inch thick.

• Soften the butter packet (beurrage) to a similar consistency as the chilled détrempe.
• Place the softened butter packet on one half of the dough and fold over to make a paton;
• Give the dough 3 single turns, rolling the dough to ¼ -inch thick. Let rest for 20-30 minutes
be sure to seal the edges well.
in between each turn.
489
Apple Cider Doughnuts
Apple Cider 475 g 1 lb 0.7 oz
Baking Soda 9g 2t
Salt 5g 1t
Cinnamon (ground) 1t 1t
Apple Cider Reduction 120 g 4.2 oz
Glaze:
Cinnamon (ground) ¼t ¼t
Salt 1/ 8 t 1/ 8 t
Apple Cider 45 g 1.6 oz
Yield: thirty-two 50 g (1.8 oz) doughnuts
490
Doughnut Procedure:
• Gently reduce the apple cider by 75% to 120 g (4.2 oz). Set aside to cool.
• In a mixer fitted with a paddle attachment, cream the butter and sugar until smooth and aerated.
• Gradually add the reduced apple cider and the buttermilk, mixing until combined.
• Add the dry ingredients and mix just until the dough comes together.
top of the dough and pat it down until it is ½-inch thick. Use more flour if the dough is sticky.
• Dust a parchment-lined sheet pan with flour and turn the dough out onto the pan. Flour the
• Transfer the dough to the freezer until firm (about 30 minutes).

• Cut into the doughnuts using a doughnut cutter or use two sizes of round cutters to create
the hole.
• Refrigerate for 30 minutes.
• Add enough oil to a deep-sided pan to measure the depth of about 3-inches. Over medium
heat, bring the temperature of the oil to 360°F (182°C).
• Carefully add a few doughnuts to the oil, being careful not to crowd the pan. Fry until golden
brown. Turn the doughnuts over and fry until the other side is golden. Drain on paper towels.
Glaze Procedure:
• Sift the powdered sugar, cinnamon, and salt.
• Whisk the cider and brandy into the powdered sugar mixture until smooth.
The old fashioned way of glazing doughnuts is to dip them by hand. The trick is to have the glaze thick enough
to coat the doughnut in one application. If either the glaze or the doughnuts are too warm, the glaze will run off.
491
Yeast Doughnuts
Water (100ºF/38ºC) 865 g 1 lb 14.5 oz
Pastry Flour 500 g 1 lb 1.6 oz
Salt 23 g 0.8 oz
Butter (cold & cubed) 250 g 8.8 oz
Yield: forty 60 g (2 oz) doughnuts
492
Procedure:
• In a mixer fitted with a hook attachment, mix the water and yeast for 30 seconds.
• Add the sifted dry ingredients and mix until fully incorporated.
• Add the butter and mix on low speed for 5 minutes.
• Increase the speed to medium-low and mix for another 5 minutes.
• De-gas the dough and roll or sheet to ½ -inch thick.

• Place the dough in an oiled bowl and bulk proof until doubled in size.
• Cut into the doughnuts using a doughnut cutter or use two sizes of round cutters to create
the hole.
• Proof the doughnuts until doubled in size.
• Add enough oil to a deep-sided pan to measure the depth of about 3-inches. Over medium
heat, bring the temperature of the oil to 375°F (191°C).
• Carefully add a few doughnuts to the oil, being careful not to crowd the pan. Fry until golden
brown. Turn the doughnuts over and fry until the other side is golden. Drain on paper towels.
Chef’s Notes:
• Using yeast and baking powder together yields an exceptionally light and fluffy doughnut.
493
English Muffins
Sponge:
Water (room temperature) 250 g 8.8 oz
Dough:
Sponge 610 g 1 lb 5.5 oz
Whole Milk (room temperature) 400 g 14 oz
Butter 30 g 1 oz
Salt 10 g 2t
494
Sponge Procedure:
• Mix the yeast, water, and flour until blended. Cover and allow to ferment at room temperature
for 3-6 hours.
Dough Procedure:
• In a mixer fitted with a dough hook, combine the sponge, milk, butter, and flour and mix for
2-3 minutes.
• Add the salt and mix until gluten is developed and a “window” is achieved.
• Place the dough in an oiled bowl, cover, and bulk ferment for 1 hour.
• Turn the dough out onto a well-floured bench. Pat or roll the dough until it is ½ -inch thick.
• Turn, fold and flip the dough over in the bowl. Ferment for another 30-40 minutes.
• Prepare a sauté pan with ¼ -inch of vegetable oil and butter.

Cut the muffins with round cutters.
• Pan fry the muffins, cooking each side until nicely browned. Remove from the pan onto a
cornmeal-lined tray, then transfer onto parchment-lined sheet pans.
• Bake the cornmeal-coated muffins at 350°F (177°C) for 10-15 minutes, or until cooked through
in the center. Cool on a wire rack.
495
Crepe Batter
Salt ½t ½t
Procedure — By Hand:
• Whisk the milk, cream, vanilla bean seeds, and eggs until smooth.
• Whisk ½ of the liquid mixture into the dry ingredients until smooth. Whisk in the rest of the
• Sift the dry ingredients in a bowl large enough to accommodate the whole recipe.
liquid until the batter is smooth again.

• Strain the mixture through a fine-mesh strainer and let rest in the refrigerator for 30 minutes
before using.
Procedure — By Food Processor:

• Whisk the milk, cream, vanilla bean seed, and eggs until smooth.
• Put the sifted dry ingredients in the food processor. With the machine on, pour the liquid
ingredients through the hole and process until smooth.
• Strain the mixture through a fine-mesh strainer and let rest in the refrigerator for 30 minutes
before using.
496
Fruit & Nut Granola
Butter 230 g 8.1 oz
Honey 170 g 6 oz
Cinnamon 4g 2t
Salt 5g 1t
Rolled Oats 680 g 1 lb 8 oz
Unsweetened Coconut (shredded) 170 g 6 oz
Raw Cashews 170 g 6 oz
Pecans 170 g 6 oz
Raw Pistachios 170 g 6 oz
Slivered Almonds 170 g 6 oz
Dried Fruits (diced) 570 g 1 lb 4.1 oz
Procedure:
• In a saucepan, combine the butter, sugar, honey, extract, cinnamon, and salt. Bring to a simmer,
stirring until the sugar is dissolved. Let cool slightly.
• In a large bowl, combine the oats, coconut, and nuts. Add the sugar mixture and stir to coat.
• Spread the granola onto parchment-lined sheet pans.
• Bake at 275°F (135°C) until golden, stirring occasionally. Combine with the dried fruit.
• Store in a airtight container for up to 1 month.
497
Olive Oil & Maple Granola
Raw Sunflower Seeds (hulled) 140 g 4.9 oz
Raw Sliced Almonds 130 g 4.6 oz
Raw Pecans (coarsely chopped) 125 g 4.4 oz
Unsweetened Coconut (shredded) 60 g 2.1 oz
Pure Maple Syrup 180 g 6.3 oz
Extra Virgin Olive Oil 120 g 4.2 oz
Salt 5g 1t
Procedure:
• Combine all of the ingredients in a large bowl and mix well.
• Spread the granola onto parchment-lined sheet pans.
• Bake at 275°F (135°C) until toasted, stirring occasionally.
• Remove from the oven and season with additional salt to taste if desired.
• Store in a airtight container for up to 1 month.
498
Granola Buttermilk Waffles
Baking Soda 5g 1t
Salt 5g 1t
Olive Oil & Maple Granola (pg 498) 175 g 6.2 oz
Yield: ten 8-inch waffles
Procedure:
• Sift the dry ingredients into a bowl large enough to accommodate the entire recipe.
• Whisk the buttermilk, melted butter, eggs, and extract until combined.
• Combine the wet and dry ingredients, stirring just until nearly smooth; do not over mix.
• Ladle the batter into a preheated waffle iron that has been sprayed with pan spray or brushed
with butter.
• Sprinkle granola evenly over the batter – the amount of granola will depend upon the size of
your waffle iron.
• Cook the waffles according to the manufacturer’s directions. For an 8-inch round waffle iron,
use about 85 g (3 oz) of batter; cook for 2-3 minutes until golden and crisp.
499
Kouign-Amann
Salt 14 g 0.5 oz
Water 275 g 9.7 oz
Butter (cold) 400 g 14.1 oz
Salt 14 g 0.5 oz
Sugar/Salt Garnish:
Fine Sea Salt 5g 1t
Approximate Yield: twenty-four kouign-amanns
500
Procedure:
• In a mixer fitted with a paddle attachment, mix the dough packet ingredients until combined.
Switch to a hook attachment and mix on medium speed for about 2-3 minutes, or until a
smooth, slightly sticky dough comes together.
• Place the dough in a buttered bowl, cover with plastic wrap and let it bulk proof for 30-60
minutes at room temperature.
• Roll the dough into a rectangle about ⅜ -inch thick, wrap in plastic wrap, and freeze for about
30 minutes, or until firm but not frozen.
creamy, but still cold. Shape the butter into a square ½ the size of the rectangle of détrempe.
• In a mixer fitted with a paddle attachment, mix the butter packet ingredients until light and
The beurrage should be of similar consistency as the détrempe when assembling together.
• Place the butter inside the dough and fold over to make a package.
• Butter muffin pans and coat with about ¼ of the sugar/salt mixture.
• Give the dough 3 single turns, resting for 30 minutes in between each turn.
• Roll the paton to ¼ -inch thick, while sprinkling both sides generously with about ½ of the
sugar/salt mixture. Be sure to lightly roll the sugar/salt mixture onto the surfaces of both sides
• Cut the dough into 3 ½-inch squares.

of the dough.
• Pick up the squares one at a time, gently place them into the muffin pan cavities and fold the
corners into the center.
• Sprinkle the tops with the remaining sugar/salt mixture.
• Let proof for about 45-60 minutes before baking for a lighter pastry, or refrigerate for up to a
day for a fluffier, yeasty pastry.
• Bake at 375°F (191°C) for 12 minutes, then lower the temperature to 350°F (177°C) to finish
(about another 12 minutes).
Chef’s Notes:
• Kouign-amann are done baking when they have a rich, caramelized brown color on top and
are cooked through in the center.
• Upon removing from the oven, place upside-down onto a cooling rack to cool. Once cool, flip
upright.
501
Apple Muffins
Baking Soda 15 g 0.5 oz
Cinnamon (ground) 10 g 1 T, 1 t
Salt 10 g 2t
Orange Juice 60 g 2 oz
Honey 30 g 1 oz
Apples (peeled & ¼-inch dice) 650 g 1 lb 6.9 oz
Raisins 150 g 5.3 oz
Procedure:
• Whisk the wet ingredients until smooth and set aside.
• Combine the sugar, honey, zest, apples, raisins, and walnuts.
• Add the wet ingredients to the apple mixture and mix to combine.
• Fold the sifted dry ingredients into the apple mixture until combined.
502
Blueberry Muffins
Blueberries 275 g 9.7 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugars, and zest.
• Alternately fold in the sifted dry and wet ingredients, beginning and ending with the dry.
• Gently fold in the blueberries.
503
Bran Muffins
Bran Flour 107 g 3.8 oz
Baking Soda 10 g 2t
Salt 8g 1½ t
Molasses 85 g 3 oz
Carrots (peeled & grated) 85 g 3 oz
Pineapple (finely chopped) 63 g 2.2 oz
Procedure:
• In a mixer fitted with a whisk attachment, whisk the egg and sugar until light and thick.
• Alternately fold the sifted dry and wet ingredients into the whipped egg.
• Fold in the carrots, pineapple, and raisins.
504
Corn Muffins
Honey 86 g 3 oz
Sour Cream (room temperature) 227 g 8 oz
Buttermilk (room temperature) 242 g 8.5 oz
Corn Oil 170 g 6 oz
Cornmeal 398 g 14 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the butter, sugars, and honey.
• Add the sour cream and mix until aerated.
• Combine the buttermilk, oil, whole eggs, and yolks until smooth.
• Alternately fold the sifted dry and wet ingredients, scraping down the bowl as necessary.
505
Lemon Poppy Seed Muffins
Candied Lemon Zest (chopped) 100 g 3.5 oz
Poppy Seeds 25 g 0.9 oz
Procedure:
• Alternately fold in the sifted dry and wet ingredients, beginning and ending with the dry.
• Gently fold in the candied zest and poppy seeds.
506
Pumpkin Muffins
Salt 20 g 0.7 oz
Baking Soda 10 g 2t
Cloves (ground) 2g 1t
Golden Raisins 227 g 8 oz
Procedure:
• In a mixer fitted with a paddle attachment, cream the puree, sugar, and eggs.
• Add the raisins and mix until the batter is homogenous.
507
Vegan Tofu Muffins
Water 170 g 6 oz
Apple Juice 170 g 6 oz
Soft Tofu 200 g 7 oz
Apple Compote 38 g 1.3 oz
Salt 3g ¾t
Procedure:
• In a mixer fitted with a paddle attachment, mix the wet ingredients until semi-smooth.
• Add the sifted dry ingredients to the wet ingredients all at once. Mix just until combined,
508
North African
Honeycomb Pancakes
Salt 8g 1½ t
Water (115ºF/46ºC) 750 g 1 lb 10.5 oz
Procedure:
• Combine the wet ingredients and add ½ to the dry ingredients. Mix until smooth, scraping
• Place the sifted dry ingredients into a bowl of a mixer fitted with a whisk attachment.
down the bowl as necessary. Gradually add the rest of the wet ingredients and continue to
mix until smooth.
• Cover the batter and allow to ferment at room temperature for 1-2 hours, or until doubled in size
and very bubbly, before use. Alternatively, refrigerate overnight for a long and slow fermentation.
• When ready to cook, stir to deflate. Batter should be a little thicker than heavy cream; thin with
warm water if necessary. Heat a heavy, nonstick (or very well-seasoned cast-iron) pan over
medium heat. Pour desired amount of batter and cook at a very gentle sizzle for several minutes,
until the top is covered with holes and completely set; the bottom should be golden and lacy.
Repeat as needed with the remaining batter.
These pancakes are also known as beghrir (or baghrir). When cooked correctly, they are riddled with tiny holes
which soak up whatever sauce they are served with. The most common way to eat beghrir in Morocco and Algeria
is by dipping them in honey-butter, but they can also be cut into wedges and served with jam.
509
Panettone
Sponge:
Dough:
Vanilla Sugar 30 g 1 oz
Salt 10 g 2t
Nutmeg ¼t ¼t
Orange Flower Water 10 g 2t
Butter 200 g 7 oz
Golden Rasins 150 g 5.3 oz
Yield: two 6-inch panettones
510
Sponge Procedure:
• Make a sponge with the yeast, milk and flour. Cover and let proof in a warm place for about
30 minutes.
Dough Procedure:
• In a mixer fitted with a paddle attachment, mix the flour, sugars, salt, nutmeg, and zests to
combine.
• Add the whole eggs one at a time, followed by the yolks and orange flower water, scraping
• Add the sponge and mix on low speed for 1-2 minutes to hydrate.
• Mix on medium speed for 3-4 minutes until gluten is developed.
• When the gluten is fully developed, add the butter and continue to beat on medium speed
until the dough becomes a smooth, satiny ball (about 2-3 minutes).
• Place the dough in an oiled bowl and bulk proof for 2 hours.
• Turn/fold and divide/scale the dough into 2 portions. Knead the raisins and orange peel into
each portion.
• Shape the portions into tight balls and place in the middle of 6-inch panettone molds.
• Let proof and bake at 350°F (177°C) until the internal temperature reaches 185°F (85°C).
• Cool on a wire rack.
Chef’s Notes:
• The raisins may be macerated in brandy or plumped with warm water and drained if desired.
Panettone is a type of sweet enriched bread originally from Milan;

traditionally enjoyed around the holiday season in Italy.
511
Raisin Challah
Water (room temperature) 400 g 14.1 oz
All Purpose Flour 1 kg 2 lb 3.3 oz
Honey 70 g 2.5 oz
Salt 30 g 1 oz
Raisins 300 g 10.6 oz
Yield: three 675 g loaves
Procedure:
• In a mixer fitted with a paddle attachment, mix all of the ingredients-except the raisins-on low
speed for 2 minutes to hydrate.
• Switch to a hook attachment and mix on medium speed until gluten is developed (5-7 minutes).
• Add the raisins and mix as briefly as possible until evenly distributed (30-45 seconds).
• Place the dough in an oiled bowl and bulk proof for 60 minutes.
• Turn/fold /flip over and continue to bulk proof for another 60 minutes.
• Divide into 675 gram pieces. Shape into balls, then divide each ball into 168 gram pieces.
• Pre-shape the pieces into ropes of equal length, about 8 to 10-inches.
• Shape the loaves by braiding the 4 ropes together.
• Brush lightly with egg wash, proof, and egg wash a second time.
• Bake at 350°F (177°C) until the internal temperature reaches 185°F (85°C).
512
Scones
Salt 10 g 2t
Inclusions 113 g 4 oz
Procedure:
• Whisk the whole milk, buttermilk, and eggs and keep cold.

• Mix the inclusions into the dry mixture to combine.
Do not over mix. Pat or roll out the dough to about ¾ -inch thick.
• Add the egg/milk mixture to the dry ingredients and mix just until a dough is roughly formed.
• Cut the scones into the desired shape and brush the top of each with heavy cream.
• Bake at 350°F (177°C) until lightly browned and just baked through.
Chef’s Notes:
• Inclusions can be varied. Some suggestions include chopped nuts, dried fruits and berries,
raisins/currants, candied ginger, and chocolate chips.
• Scones can be made in advance and frozen for up to 2 months, then baked fresh as needed.
513
Stollen
Sponge:
Dough:
Salt 8g 1½ t
Cardamom (ground) ¾t ¾t
Allspice (ground) ½t ½t
Honey 20 g 0.7 oz
Raisins (macerated) 335 g 11.8 oz
Whole Almonds (toasted) 40 g 1.4 oz
Whole Pecans (toasted) 40 g 1.4 oz
Whole Walnuts (toasted) 40 g 1.4 oz
Yield: three 600 g (1 lb 5 oz) loaves
514
Sponge Procedure:
• Make a sponge with the majority of the flour, yeast, and milk. Sprinkle the remaining flour on
top of the sponge. Cover and let proof in a warm place for 20 minutes, or until doubled in size.
Dough Procedure:
• In a mixer fitted with a paddle attachment, mix the sponge and all of the dough ingredients on
low speed for 2 minutes to hydrate.
• Continue to mix on medium-low speed until gluten is developed (about 4-5 minutes).
• Place the dough in an oiled bowl and let proof for 20 minutes.
• Add the fruits and nuts by kneading them in by hand. This procedure will be difficult due to the
large quantity of inclusions.
• Scale /divide into 3 portions and bulk proof for 20 minutes. Turn/flip/fold over the dough and
continue to bulk proof for another 20 minutes.
Shaping & Baking Procedure:

• De-gas the dough on a floured surface and pre-shape by patting or rolling into a 4 x 8-inch
rectangles; bench rest for 5 minutes.
• Form the rectangles into loaves by folding the top ⅓ down to the middle. Fold again so that
the edges meet and seal the bottom by pressing the seams together. Bench rest for another
5 minutes.
• Final shape by using a wooden dowel to roll 2 channels into the loaves. There will be 3 bumps
and 2 channels in the dough.
• Lift the top bump up and place it in the channel closest to you. Fold the dough edge backwards
to create a loaf that now has 3 ridges, 2 on either side of the 1 in the middle. The middle ridge
should be higher than the other two.
• Final proof the loaves for 30-40 minutes, refrigerating for 10 minutes right before baking which
preserves the final shape.
• Egg wash and bake at 350°F (177°C) for 30-40 minutes, or until the internal temperature is
185°F (85°C). Let cool until warm on wire racks.
Finishing Procedure:
• While warm, remove any dark raisins from the exterior and liberally brush with melted butter.
• Roll each loaf in a 50/50 mixture of vanilla sugar and powdered sugar.
515
Swiss Muesli
Honey 200 g 7 oz
Salt ¼t ¼t
Apple (peeled & shredded) 1 each 1 each
Pear (peeled & shredded) 1 each 1 each
Golden Raisins 113 g 4 oz
Dried Cherries 113 g 4 oz
Dried Apricots (diced) 56 g 2 oz
Walnuts (toasted & chopped) 113 g 4 oz
Blueberries (fresh) 85 g 3 oz
Raspberries (fresh) 85 g 3 oz
Yogurt (plain) 340 g 12 oz
Heavy Cream (softly whipped) 227 g 8 oz
Procedure:
• Whisk the milk, honey, and salt to dissolve. Combine with the oats and refrigerate overnight.
• Fold in the fruits and walnuts, followed by the yogurt and whipped cream.
Chef’s Notes:
• Any type of fresh fruit can be substituted for the fresh berries.
516
chapter
Buttermilk Biscuits 518 13

Buttermilk Biscuits, Gluten-Free Ham & Cheese 519
Crackers, Cheddar Cheese 520
Crackers, Roquefort-Walnut 521
Flatbread, Crisps 522
Focaccia 523
Focaccia, Cheese 524
Fougasse 525
Irish Soda Bread 526
Kaiser Rolls 527
Kalamata Olive Bread with Herbs de Provence 528
Naan (Indian Flatbread) 530
Breads
Oatmeal Walnut Bread 531
Pain de Mie 532
Pain Viennois 533
Pizza Dough 534
Potato Rolls 535
Soft Dinner Rolls 536
Soft Pretzels, Buttered 537
517
Buttermilk Biscuits
Salt 20 g 0.7 oz
Baking Soda 5g 1t
Butter ( ½ -inch cubes, cold) 340 g 12 oz
Buttermilk (cold) 560 g 1 lb 3.8 oz
Yield: thirty-two 2 ½ -inch biscuits
Procedure:
• In a mixer fitted with a paddle attachment, mix the sifted dry ingredients and butter until the
mixture resembles coarse cornmeal.
• Add the buttermilk and mix just until barely combined.
• Turn the dough out onto a lightly floured work surface and gently knead until the dough comes
together.
• Pat or roll the dough to 1-inch thickness.
• With a cutter or knife, portion the dough into biscuits.
• Bake at 375°F (191°C) until golden brown. Do not over bake.
• Brush with melted butter while hot from the oven.
518
Gluten-Free Ham & Cheese
Buttermilk Biscuits
White Rice Flour 420 g 14.8 oz
Potato Starch 100 g 3.5 oz
Tapioca Flour 70 g 2.5 oz
Baking Powder 30 g 1 oz
Baking Soda 10 g 2t
Salt 5g 1t
Xanthan Gum 1g ½t
Gruyère Cheese (grated) 80 g 2.8 oz
Smoked Ham (finely diced) 80 g 2.8 oz
Fresh Chives (chopped) 15 g 0.5 oz
Buttermilk (cold) 150 g 5.3 oz
Yield: twenty-two 57 g (2 oz) biscuits
Procedure:
• Add the cheese, ham, and chives to the dry ingredients.
• Whisk together the wet ingredients. Add to the dry ingredients and stir to combine.
• Drop or scoop 57 g (2 oz) per biscuit onto parchment-lined sheet pans and flatten slightly.
• Bake at 375°F (191°C) until the sides feel slightly firm and the tops and edges begin to brown.
• Brush with melted butter while hot from the oven.
519
Cheddar Cheese Crackers
Granulated Sugar 15 g 1T
Salt 7g 1½ t
Paprika 4g 2t
Cayenne Pepper ½t ½t
Cheddar Cheese (finely grated) 568 g 1 lb 4 oz
Parmesan Cheese (finely grated) 284 g 10 oz
Butter ( ½ -inch cubes, cold) 454 g 1 lb
Yield: approximately 20 dozen crackers
Procedure:
• In a mixing bowl, whisk the dry ingredients together to blend.
the butter is ¼ -inch or “pea sized.”

• In a mixer fitted with a paddle attachment, mix the dry ingredients, cheeses and butter until
• Add ½ of the water to the dry ingredients and mix for 10-20 seconds on low speed to hydrate.
• Add the remaining water and mix until the dough just comes together. Do not over mix.
• Roll the dough to ⅛-inch thick and cut with a fluted wheel cutter ¾ -inch wide x 3-inches long.
• Wrap the dough in plastic wrap and chill for a minimum of 1 hour, or overnight.
Chill the crackers before baking.

• Brush the tops with egg wash and sprinkle with fleur de sel or smoked sea salt as desired.
• Bake at 325°F (163°C) until puffed and browned on the edges (about 15-20 minutes).
• Store in airtight containers for up to 3 days.
520
Roquefort-Walnut Crackers
Salt 15 g 0.5 oz
Black Pepper 7g 1T
Herbs de Provence 1t 1t
Roquefort Cheese 908 g 2 lb
Butter ( ½ -inch cubes, cold) 454 g 1 lb
Walnuts (chopped) 227 g 8 oz
Yield: approximately 25 dozen crackers
Procedure:
• In a mixing bowl, whisk the dry ingredients together to blend.
the butter is ¼ -inch or “pea sized.”

• In a mixer fitted with a paddle attachment, mix the dry ingredients, cheese and butter until
• Add ½ of the water to the dry ingredients and mix for 10-20 seconds on low speed to hydrate.
• Add the remaining water and walnuts; mix until the dough just comes together. Do not over mix.
• Roll the dough to ⅛-inch thick and cut with a fluted wheel cutter ¾ -inch wide x 3-inches long.
• Wrap the dough in plastic wrap and chill for a minimum of 1 hour, or overnight.
Chill the crackers before baking.

• Bake at 325°F (163°C) until puffed and browned on the edges (about 15-20 minutes).
• Store in airtight containers for up to 3 days.
521
Crisp Flatbread
Water (110°F/43°C) 946 g 1 qt
Salt 22 g 0.8 oz
Yield: seven full sheet pans
Procedure:
• Whisk the first four ingredients together in a 5-quart mixing bowl. Cover with plastic wrap and
allow to rise at room temperature until 3-4 times original volume (about 20 minutes).
• In a mixer fitted with a whisk attachment, mix in the second weight of flour and salt until smooth.
• With the mixer running, gradually stream in the oil and continue to mix until the batter is smooth,
• Pour into a tall, 6-8 quart plastic container. Cover and refrigerate overnight, or up to 18 hours.
• Emulsify the batter with an immersion blender or in a mixer fitted with a whisk attachment.
• With an off-set spatula, evenly spread one 8-oz ladle of batter on a full sheet pan lined with a
silicone baking mat.
• Sprinkle the top of the batter with desired toppings.
• Bake at 300°F (149°C) until evenly browned (about 18-20 minutes).
Chef’s Notes:
• Can be stored in airtight containers for up to 2 days.
• Suggested toppings include a blend of grated parmesan cheese, sesame, poppy, and caraway
seeds.
522
Focaccia
Water (110ºF/43ºC) 540 g 1 lb 3 oz
Salt 20 g 0.7 oz
Procedure:
• In a mixer fitted with a paddle attachment, combine all of the ingredients and mix on low speed
for 2 minutes.
• Continue to mix on medium speed for 3-5 minutes, or until gluten is developed.
• Pre-shape into a round and place on an oiled parchment-lined half sheet pan. Rub the top of
the dough with olive oil. Cover with plastic wrap and proof until doubled in volume.
• Stretch the dough carefully to fit an entire half sheet pan, being careful not to over-deflate.
• Dimple the dough and top with olive oil and desired toppings. Proof for 20-30 minutes.
• Bake at 400°F (204°C) for 10-12 minutes, or until the internal temperature is between 200-210°F
(93-99°C).
523
Cheese Focaccia
Water (110°F/43ºC) 540 g 1 lb 3 oz
Salt 15 g 0.5 oz
Gruyère Cheese (grated) 60 g 2.1 oz
Parmesan Cheese (grated) 60 g 2.1 oz
Fresh Chives (chopped) 15 g 0.5 oz
Fresh Thyme 8g 0.3 oz
Black Pepper (ground) 3g 0.1 oz
Procedure:
• In a mixer fitted with a paddle attachment, combine the first 9 ingredients and mix on low speed
for 2 minutes.
• Add the chopped chives, thyme, and black pepper.
• Continue to mix on medium speed for 3-5 minutes, or until gluten is developed.
• Pre-shape into a round and place on an oiled parchment-lined half sheet pan. Rub the top of
the dough with olive oil. Cover with plastic wrap and proof until doubled in volume.
• Stretch the dough carefully to fit an entire half sheet pan, being careful not to over-deflate.
• Dimple the dough and top with olive oil, more cheese, fleur de sel, and pepper. Proof for 20-30
minutes.
• Bake at 400°F (204ºC) for 10-12 minutes, or until the internal temperature is between 200-210°F
(93-99ºC).
524
Fougasse
Bread Flour 1 kg 2 lb 3.3 oz
Water (110°F/43°C) 300 g 10.6 oz
Salt 25 g 0.9 oz
Yield: six 290 g (10.2 oz) loaves
Procedure:
• In a mixer fitted with a paddle attachment, mix the first 5 ingredients on low speed for 2 minutes
to hydrate.
• Switch to a hook attachment and add the salt and sugar. Mix on medium speed for 6-8 minutes,
or until gluten is developed.
• Place the dough in an oiled bowl and bulk proof for 2 hours.
• Pat the dough into oblong rectangles approximately ¼ -inch thick.

• Divide into 290 g (10.2 oz) pieces and pre-shape into balls. Cover and bench rest for 15 minutes.
• With a bench scraper, cut 1 line through the center of the dough, followed by 3 lines on both
• Gently lift and stretch the dough onto an oiled sheet pan so the cuts open up about 1½-inches.
sides of the center cut at about a 30º angle to create an “ear of wheat” pattern.
The pattern can be adjusted once the bread is on the sheet pan.
• Proof until doubled in size.
• Gently brush the tops with olive oil and garnish with fleur de sel and fresh ground pepper.
• Bake at 400°F (204ºC) until golden brown and hollow sounding when tapped.
• Lightly brush the tops of each fougasse with additional olive oil while still hot from the oven.
Chef’s Notes:
• Try adding herbs, herb oils, olives, sun dried tomatoes, or cheese to the dough as desired.
525
Irish Soda Bread
Cream of Tartar 5g 1¾ t
Baking Soda 5g 1t
Salt 5g 1t
Butter ( ¼ -inch cubes, cold) 57 g 2 oz
Dried Currants 113 g 4 oz
Yield: two 6-inch loaves
Procedure:
• Cut in the butter until it is well mixed into the dry ingredients.
• Add the currants.
• Whisk the buttermilk, egg, and zest and mix into the dry ingredients just to moisten.
• Shape into 2 balls and cut a broad X on the top of each ball approximately 1-1 ½ -inch deep.
• Bake immediately at 350°F (177ºC) until nicely browned (about 25-30 minutes).
Chef’s Notes:
• Do not overwork the dough or the bread will be tough.
• Any currants on the outside of the loaf that have burned during baking should be brushed off.
• Irish soda bread is best served and eaten the day it is made.
526
Kaiser Rolls
Water (110°F/43°C) 472 g 1 lb 0.6 oz
Salt 22 g 0.8 oz
Yield: fifteen 100 g (3.5 oz) rolls
Procedure:
• In a mixer fitted with a paddle attachment, mix all of the ingredients on low speed for about
2 minutes to hydrate.
• Switch to a hook attachment and mix on medium speed until gluten is developed.
• Place the dough in an oiled bowl and bulk proof for 1 hour.
• Divide into 100 g (3.5 oz) pieces and pre-shape into rounds.
• Place the rolls onto a parchment-lined sheet pan and proof for about 1 hour, or until almost
double in size.
• After proofing, stamp the rolls with a Kaiser roll stamp and proof again for about 20-30 minutes.
• Bake at 350°F (177°C) for 10 minutes, or until baked through.
Chef’s Notes:
• Make sure to flour the stamp occasionally so it doesn't stick to the dough.
• When stamping, press all the way down until you touch the sheet pan so the mark comes out
clear and pronounced after baking.
In Germany and Austria, Kaiser rolls are traditionally topped with poppy seeds and eaten for breakfast
with cheese, cold cuts, or jam. In New Jersey, Delaware, and parts of Pennsylvania they are also
eaten for breakfast either with butter, or Taylor ham, fried egg, and cheese.
527
Kalamata Olive Bread
with Herbes de Provence
Poolish:
Water (110°F/43°C) 200 g 7 oz
Fresh Yeast 2g 0.07 oz
Dough:
Poolish 400 g 14.1 oz
Salt 10 g 2t
Kalamata Olives (pitted) 300 g 10.6 oz
Herbes de Provence 6g 2T
Yield: four 580 g (20.5 oz) loaves
528
Poolish Procedure:
• Mix the flour, water, and yeast until blended. Cover and allow to ferment at room temperature
for 6-12 hours.
Dough Procedure:
• In a mixer fitted with a hook attachment, combine the flour, water, poolish, and yeast and mix
on low speed for 2-3 minutes to hydrate.
• Add the salt and mix for approximately 5 minutes to fully develop gluten.
• Add the olives and herbs in the last 30 seconds of mixing or knead in by hand.
• Place the dough in an oiled bowl. Cover and bulk proof for 2 hours, turning the dough after
1 hour.
• Divide into 580 g (20.5 oz) pieces and pre-shape into rounds. Cover and bench rest for 5-10
minutes. Shape into boules or bâtards.
• Proof, slash, and spray the loaves with water.
• Bake at 475°F (246°C) with the oven fan off for 5 minutes. Continue baking at 450°F (232°C)
until dark brown, or until the internal temperature is 210°F (99°C).
529
Naan (Indian Flatbread)
Salt 10 g 2t
Water (110°F/43°C) 155 g 5.5 oz
Greek Yogurt 200 g 7 oz
Yield: seventeen 100 g (3.5 oz) naans
Procedure:
• In a mixer fitted with a hook attachment, combine the flour and salt and mix to blend.
• Add the water, yeast, eggs, and yogurt. Knead until smooth and elastic (about 5-8 minutes).
• Place the dough in an oiled bowl and bulk proof until doubled in size.
• Divide into 100 g (3.5 oz) pieces and pre-shape into balls. Place on lightly oiled sheet pans,
cover and proof a second time until doubled in size.
or between ⅛ to ¼ -inch thick.

• Roll each dough ball on a lightly floured work surface into a disc about 6-inches in diameter,
Grill Procedure:
• Brush and oil the grate.
• Lightly brush the top of the dough with ghee and place ghee-side down on the grate. Grill until
the bottoms are browned and tops start to puff and blister (1-2 minutes).
• Lightly brush the tops with a little ghee. Invert the naan and grill the other side until lightly
browned (1-2 minutes).
• Lightly brush each naan with additional ghee and sprinkle with coarse sea salt as desired.
Chef’s Notes:
• Naan is traditionally baked in a tandoor oven which produce an enormous amount of heat. To
replicate the heat of a tandoor oven in your kitchen, use a grill, grill pan, or pizza stone to bake
the naan. Melted or clarified butter may be substituted for ghee.
530
Oatmeal Walnut Bread
Rolled Oats (lightly toasted) 130 g 4.6 oz
Water (110°F/43°C) 400 g 14.1 oz
Honey 50 g 1.8 oz
Salt 15 g 0.5 oz
Procedure:
• Combine the whole wheat flour, toasted oats, and water in a bowl and soak for 30 minutes.
• In a mixer fitted with a paddle attachment, combine all of the ingredients - except the walnuts -
and mix for 2 minutes on low speed. Increase to medium speed and mix for 3-4 minutes to
develop gluten.
• Add the walnuts and mix on low speed until combined.
• Divide in ½ and pre-shape into 2 rounds. Cover and bench rest for 10 minutes.
• Turn, fold and flip the dough over in the bowl, cover and refrigerate overnight, or up to 18 hours.
• Shape into bâtards, roll in oats, and place into buttered loaf pans. Proof for about 60 minutes,
or until doubled in size.
• Bake at 375°F (191°C) for 35-40 minutes, or until baked through.
531
Pain de Mie
Salt 10 g 2t
Milk Powder 10 g 1½ T
Water (110ºF/43ºC) 240 g 8.5 oz
Yield: one 15 x 4-inch pullman loaf pan
Procedure:
• Butter the pullman pan and lid.
• In a mixer fitted with a paddle attachment, mix all of the ingredients on low speed for 1-2
minutes to hydrate.
• Switch to a hook attachment and mix on medium-low speed for 3-5 minutes, or until gluten
is developed.
• Place the dough in an oiled bowl and bulk proof for 30 - 60 minutes, or until doubled in size.
• De-gas the dough, then shape into a loaf the length of the pullman pan.
• Give the dough its final proof. The dough should rise within a ½-inch to the lid before baking.
• Place the loaf in the buttered pan seam side down and slide the lid closed.
• Bake at 350ºF (177ºC) for 25-30 minutes, or until golden brown.

• Remove the lid and continue to bake until the internal temperature is 190ºF (88ºC), about 15
minutes.
• Unmold the loaf immediately after baking and cool on wire racks.
532
Pain Viennois
Salt 10 g 2t
Yield: eight 100 g (3.5 oz) loaves
Procedure:
• In a mixer fitted with a paddle attachment, mix all of the ingredients-except the butter-on low
speed for 2 minutes to hydrate.
• Switch to a hook attachment and mix on medium speed for 5-7 minutes, or until gluten is
developed.
• Add the butter in 3 additions and mix until silky and all of the butter has been absorbed into
the dough.
• Divide into 100 g (3.5 oz) pieces and pre-shape into bâtards. Cover and bench rest for 10 minutes.
• Final shape the bâtards into small baguettes and place on parchment-lined sheet pans.
• Egg wash, score, and proof. Egg wash a second time right before baking.
• Bake at 375°F (191°C) until the internal temperature is 190°F (88°C).
Chef’s Notes:
• Pain Viennois is classically made in the shape of a baguette but can also be made into rolls.
The crust is softer and the bread is overall richer and sweeter than traditional baguettes.
100 g (3.5 oz) loaves make an ideal size for sandwiches or hot dog buns.
533
Pizza Dough
Poolish:
Water (110°F/43°C) 175 g 6.2 oz
Fresh Yeast 2g 0.07 oz
Pizza Dough:
Poolish 350 g 12.3 oz
Water 325 g 11.5 oz
Salt 15 g 0.5 oz
Fresh Yeast 5g 1t
Yield: four 12-inch pizzas
Poolish Procedure:
• Mix the flour, water, and yeast until blended. Cover and allow to ferment at room temperature
for 6-12 hours.
Dough Procedure:
• In a mixer fitted with a paddle attachment, mix the poolish, bread flour, water, salt, and yeast
until a dough is formed (1-2 minutes).
• Allow the dough to ferment in the refrigerator overnight in an airtight, oiled bowl.
Chef’s Notes:
• 285 g (10 oz) of dough will yield one 12-inch pizza.
• The dough can be refrigerated for 2 days or rolled out 12-inch disks and frozen for 1 month.
534
Potato Rolls
Salt 15 g 0.5 oz
Water (110ºF/43ºC) 227 g 8 oz
Mashed Potatoes (unseasoned) 175 g 6.2 oz
Yield: thirty 50 g (1.8 oz) rolls
Procedure:
• In a mixer fitted with a paddle attachment, mix all of the ingredients on low speed for 2 minutes
to hydrate.
• Switch to a hook attachment and mix on medium speed for 6-8 minutes, or until gluten is
developed.
• Turn the dough out onto a floured bench and gently de-gas.
• Divide into desired sized pieces and pre-shape into rounds. Cover and bench rest for 5 minutes.
• Final shape each piece into tight rounds. Proof for about 30-45 minutes, or until doubled in size.
• Egg wash and bake at 375ºF (191ºC) until the internal temperature is 190ºF (88ºC).
Chef’s Notes:
• It is recommended to roast the potatoes in the oven, then pass through a ricer or food mill as
opposed to boiling them, which increases their water content.
This recipe makes the quintessential soft dinner roll — moist, tender, and irresistible.
Try them as hamburger and hotdog buns too.
535
Soft Dinner Rolls
Sponge:
Water (110°F/43°C) 320 g 11.3 oz
Dough:
Salt 12 g 0.4 oz
Yield: twenty-four 50 g (1.8 oz) rolls
Procedure:
• Make a sponge with the flour, water, and yeast; cover and let proof in a warm place for about
20 minutes.
• Once the sponge is ready, mix everything together - except the butter - with a dough hook for
• Add the butter in 3 additions; mix until silky and all of the butter has been absorbed into the
dough.
• Bulk ferment for 30 minutes at room temperature.
• Turn the dough out onto a floured bench and gently de-gas.
• Divide into desired sized pieces and pre-shape into rounds. Cover and bench rest for 5 minutes.
• Final shape each piece into tight rounds. Proof for about 30-45 minutes, or until doubled in size.
• Egg wash and bake at 375ºF (191ºC) until the internal temperature is 190ºF (88ºC).
536
Buttered Soft Pretzels
All-Purpose Flour 1.15 kg 2 lb 9 oz
Water (110°F/43°C) 640 g 1 lb 7 oz
Honey 25 g 0.9 oz
Salt 15 g 0.5 oz
Yield: nineteen 100 g (3.5 oz) pretzels
Procedure:
• Increase the speed to medium and mix until the dough is smooth and elastic.
• Bulk ferment until doubled in size.
• Divide into 100 g (3.5 oz) pieces and pre-shape. Cover and bench rest for 10 minutes.
• Complete final shape.
• Refrigerate for at least 30 minutes, or up to 24 hours.
• Using gloves, carefully dip into a 4% lye solution for 30 seconds or boil for 5 seconds on each
side in a solution of baking soda and water (20 g baking soda per liter of water).
• Place the pretzels on oiled, parchment-lined sheet pans or silicone baking mats and top with
with Maldon sea salt.
• Bake at 425°F (218°C) until deep golden brown (about 10-12 minutes).
• Brush the pretzels with melted butter while hot from the oven.
Chef’s Notes:
• Pretzels also bake well on oiled black steel sheet pans.
537
Index
Bonbon Ganache Fillings,
A Apple Muffins, 502
Apple Paper Tuiles, 338 Bacon-Maple Bonbon Ganache, 382
Agar Agar,
Apple Pie Filling, 52 Caramel-Ginger Bonbon Ganache, 383
Flexible Chocolate Ganache, 208
Apple Strudel Filling, 62 Caramel-Milk Chocolate Bonbon Ganache, 384
Candied Apple Caramel, 412 Caramel-Olive Oil & Pine Nut Bonbon Ganache,
Almond(s),
Green Apple Mousse, 255 385
Almond Cream with Almond Flour, 201
Soft Apple Cider Caramels, 422 Cherry-Vanilla Bonbon Ganache, 386
Almond Milk Mousse, 274 Chocolate-Raspberry Bonbon Ganache, 387
Swiss Muesli, 516
Almond Pâte Sablé, 16 Coconut Bonbon Ganache, 388
Vegan Tofu Muffins, 508
Almond Pâte Sucrée, 21 Espresso Bonbon Ganache, 389
Almond Toffee, 411 Lime Bonbon Ganache, 390
Apricot(s),
Anisette Biscotti, 300 Chocolate-Apricot Mousse, 251 Milk Chocolate-Banana Bonbon Ganache, 391
Blackberry-Almond Sheet Cake, 127 Apricot-Passion Fruit Bavarian Cream, 290 Milk Chocolate-Lemon Bonbon Ganache, 392
Brioche Frangipane, 214 Apricot Mousse, 246 Milk Chocolate-Raspberry Bonbon Ganache,
Caramelized Nuts, 413 393
Chocolate Babka, 482
Chocolate Macarons, 318
B Mint Bonbon Ganache, 394
Babka, Chocolate, 482 Passion Fruit Bonbon Ganache, 395
Coconut Frangipane, 216 Pistachio Bonbon Ganache, 396
Crispy Hazelnut Semifreddo, 466 Bacon, Spice Bonbon Ganache, 397
Financier, Almond, 78 Cabbage-Bacon Strudel Filling, 63 Sweet Potato-Caramel Bonbon Ganache, 398
Financier, Chocolate, 79 Bacon-Maple Bonbon Ganache, 382 Tea Infused Chocolate Bonbon Ganache, 399
Fruit & Nut Granola, 497 Tequila-Lime Bonbon Ganache, 400
Gluten-Free Butter-Almond Sheet Cake, 150 Bagels, Valrhona Azélia-Praliné Bonbon Ganache, 401
Individual Gluten-Free Chocolate Cakes, 121 Bagels, 474 Vanilla-Rum Bonbon Ganache, 402
Joconde Sheet Cake, 152 Bagels, Whole Wheat, 475
Lavender-Honey Almond Bars, 316 Bourbon,
Light Almond Sheet Cake, 154 Banana(s), Moist Honey Cake, 86
Linzer Dough, 12 Banana Bread, 476 Pecan Pie Filling, 58
Macarons, 317 Banana Bread Pudding Custard, 231 Sweet Potato-Caramel Bonbon Ganache, 398
Nougat de Montélimar, 418 Banana Sheet Cake, 124 Toffee Sauce, 369
Nougat Semifreddo, 468 Banana-Peanut Butter Semifreddo, 462 Vanilla Bourbon Caramel Sauce, 356
Olive Oil & Maple Granola, 498 Chocolate-Banana Sheet Cake, 136 Wet Nut Topping, 472
Orange Tea Cake, 93 Fresh Banana Mousse, 254
Orange Tuiles, 347 Milk Chocolate-Banana Bonbon Ganache, 391 Brittle,
Pain de Gênes, 88 Strawberry-Passion Fruit Sauce, 368 Peanut Brittle, 420
Petits Fours Glacé Sheet Cake, 158 Strawberry-Passion Fruit Sorbet, 452 Sesame-Ginger Brittle, 421
Pistachio-Almond Cream, 219
Poppy Seed Sheet Cake, 159 Bavarian(s), Bread Pudding(s),
Sacher Torte Sheet Cake, 163 Almond Bavarian Cream, 289 Banana Bread Pudding Custard, 231
Soft Coconut Dacquoise, 141 Apricot-Passion Fruit Bavarian Cream, 290 Chocolate Bread Pudding Custard, 232
Soft Lime-Almond Dacquoise, 143 Chocolate Bavarian Cream, 291
Soft Pistachio Dacquoise, 144 Coconut Bavarian Cream, 292 Bread(s),
Speculoos, 334 Fruit Bavarian Cream, 293 Focaccia, 523
Stollen, 514 Honey Bavarian Cream, 294 Focaccia, Cheese, 524
Vanilla Crescents, 337 Milk Chocolate Bavarian Cream, 295 Fougasse, 525
Pistachio Bavarian Cream, 296 Kaiser Rolls, 527
Almond Paste, Kalamata Olive Bread, 528
Almond Bavarian Cream, 289 Biscotti, Naan (Indian Flatbread), 530
Almond Cream with Almond Paste, 202 Anisette Biscotti, 300 Oatmeal Walnut Bread, 531
Baumkuchen Torte, 66 Chocolate Pistachio Cherry Biscotti, 301 Pain De Mie, 532
Chocolate Sheet Cake w/Almond Paste, 138 Pain Viennois, 533
Frangipane Sheet Cake, 145 Biscuits, Potato Rolls, 535
Pain de Gênes, 88 Buttermilk Biscuits, 518 Soft Dinner Rolls, 536
Petits Fours Glacé Sheet Cake, 158 Gluten-Free Ham & Cheese Buttermilk
Scandinavian Butter Cookies, 330 Biscuits, 519 Breakfast Breads/Pastries
Babka, Chocolate, 482
Amaretto, Blackberries, Bagels, 474
Almond Bavarian Cream, 289 Blackberry-Almond Sheet Cake, 127 Bagels, Whole Wheat, 475
Almond Milk Mousse, 274 Blackberry Granité, 455 Banana Bread, 476
Tiramisu Cream, 222 Blackberry Mousse, 248 Challah, Raisin, 512
Churros, 484
Apple, Blueberry(ies), Coffee Cake, 485
Apple Blondies, 298 Blueberry Mousse, 250 Corn Bread, 477
Apple Cider Doughnuts, 490 Blueberry Muffins, 503 Croissant Dough, 486
Apple Cider Sabayon, 370 Fresh Blueberry Pie Filling, 54 Danish Pastry Dough, 488
Apple Cider Sauce, 352 Swiss Museli, 516 Doughnuts, Apple Cider, 490
538
Doughnuts, Yeast, 492 Pumpkin Cake, 89 Cheese,
English Muffins, 494 Red Velvet Cake, 90 Black Olive-Parmesan Sablé Cookies, 326
Kouign-Amann, 500 Sweet Potato Cake, 91 Brie Cheese Mousse, 276
Muffins, Apple, 502 Tea Cake, 92 Cannoli Cream, 203
Muffins, Blueberry, 503 Wine Makers Grape Cake, 94 Cheddar Cheese Crackers, 520
Muffins, Bran, 504 Cheese Focaccia, 524
Muffins, Corn, 505 Candies/Confections, Fromage Blanc Mousse, 281
Muffins, Lemon Poppyseed, 506 Almond Toffee, 411 Fromage Blanc Sorbet, 445
Muffins, Pumpkin, 507 Candied Apple Caramel, 412 Gluten-Free Ham & Cheese Buttermilk Biscuits,
Muffins, Vegan Tofu, 508 Caramelized Nuts, 413 519
Zucchini Bread, 478 Marshmallows, 417 Goat Cheese Cheesecake, 71
Michael Mignano’s Famous “Mignano Bar,” 414 Quark Soufflé, 111
Brioche, Nougat de Montélimar, 418 Roquefort-Walnut Crackers, 521
Brioche, 480 Pâte de Fruit Key, 419
Brioche Frangipane, 214 Peanut Brittle, 420 Cheesecake,
Brioche Ice Cream, 430 Sesame-Ginger Brittle, 421 Cheesecake Graham Cracker Crust, 70
Brioche, Pumpkin, 481 Soft-Apple Cider Caramels, 422 Goat Cheese Cheesecake, 71
Soft Chocolate Caramels, 423 New York Cheesecake, 72
Buttercream(s), Spiced Candied Peanuts, 424 Pumpkin Cheesecake, 73
American Buttercream, 168 Truffles, Classic Chocolate Ganache, 403
Crème Anglaise Buttercream, 169 Truffles, Orange Ganache, 404 Cherry,
Crème Anglaise Chocolate Buttercream, 170 Truffles, Praline Ganache, 405 Black Cherry Mousse, 247
French Buttercream, 171 Cherry-Vanilla Bonbon Ganache, 386
Italian Meringue Buttercream, 172 Cannoli Cream, 203 Chocolate Pistachio Cherry Biscotti, 301
Swiss Meringue Buttercream, 173 Sour Cherry Pie Filling, 61
Caramel,
Buttermilk, Candied Apple Caramel, 412 Chestnuts,
Apple Cider Doughnuts, 490 Caramel Chantilly, 205 Chestnut Frangipane, 215
Blackout Sheet Cake, 128 Caramel Custard Tart Filling, 44 Chestnut Mousse, 277
Buttermilk Biscuits, 518 Caramel Gastrique, 353 Chestnut Semifreddo, 463
Buttermilk Panna Cotta, 223 Caramel Glaze, 184
Corn Muffins, 505 Caramel Ice Cream, 432 Chocolate, See Bonbon Ganache Fillings
Devil’s Food Cake, 77 Caramel Mousse, 278 Bittersweet Chocolate Custard Tart Filling, 41
Gluten-Free Ham & Cheese Buttermilk Biscuits, Caramel-Ginger Bonbon Ganache, 383 Bittersweet Chocolate Ganache Tart Filling, 42
519 Caramel-Milk Chocolate Bonbon Ganache, 384 Bittersweet Chocolate Mousse, 236
Granola Buttermilk Waffles, 499 Caramel-Nut Tart Filling, 43 Chocolate Babka, 482
Hazelnut Pound Cake, 99 Caramel-Olive Oil & Pine Nut Bonbon Ganache, Chocolate Bavarian Cream, 291
Irish Soda Bread, 526 385 Chocolate Bread Pudding Custard, 232
Lemon Cake, 84 Caramelized Nuts, 413 Chocolate Crème Brûlée, 193
Orange Olive Oil Cake, 85 Classic Caramel Sauce, 354 Chocolate Crème Mousseline, 180
Red Velvet Cake, 90 Crêpe Suzette Caramel Sauce, 355 Chocolate Crèmeux, 210
Scones, 513 Lavender-Honey Almond Bars, 316 Chocolate Fondue, 357
Michael Mignano’s Famous “Mignano Bar,” 414 Chocolate Ganache Frosting, 174
Brownie(s), Milk Chocolate-Caramel Mousse, 242 Chocolate Ice Cream, 433
Brownies, 302 Nougat Semifreddo, 468 Chocolate Mirror Glaze, 188
Brownie Sheet Cake, 129 Peanut-Caramel Tart Filling, 50 Chocolate Pâte Sablé, 17
Soft Chocolate Caramels, 423 Chocolate Pâte Sucrée, 22
C Soft-Apple Cider Caramels, 422 Chocolate Puff Pastry, 26
Cake(s). see Dacquoise, Individual Sweet Potato-Caramel Bonbon Ganache, 398 Chocolate Sauce, 358
Cakes, Pound Cakes & Sheet Cakes Vanilla Bourbon Caramel Sauce, 356 Chocolate Semifreddo, 464
Baumkuchen Torte, 66 Chocolate Sour Cream Frosting, 175
Black Forest Chocolate Cake, 68 Cashew Nuts, Chocolate-Apricot Mousse, 251
Carrot Cake, 69 Fruit & Nut Granola, 497 Chocolate-Butter Glaze, 188
Chocolate Fruit & Nut Cake, 74 Michael Mignano’s Famous “Mignano Bar,” 414 Chocolate-Hazelnut Mousse, 237
Classic Yellow Butter Cake, 76 Chocolate-Raspberry Mousse, 252
Devil’s Food Cake, 77 Challah, Raisin, 512 Chocolate-Raspberry Tart Filling, 46
Financier, Almond, 78 Crème Anglaise Chocolate Buttercream, 170
Financier, Chocolate, 79 Champagne, Flexible Chocolate Ganache, 208
Flourless Chocolate Cake, 80 Champagne Sabayon, 371 Gianduja Mousse 238
Flourless Chocolate Truffle Cake, 81 Elderflower Mousse, 280 Marquise au Chocolat, 240
Fruit Cake, 82 Mandarin-Champagne Sorbet, 447 Milk Chocolate Bavarian Cream, 295
Lemon Cake, 84 Milk Chocolate Mousse, 239
Moist Honey Cake, 86 Chantilly Cream, Milk Chocolate-Caramel Mousse, 242
Orange Olive Oil Cakes, 85 Flavored Chantilly Recipes, 204 Milk Chocolate-Nut Tart Filling, 48
Orange Tea Cake, 93 Stabilized Whipped Cream, 221 Mocha Crèmeux, 211
Pain De Genes, 88 Peanut-Caramel Tart Filling, 50
539
Pots de Crème (Chocolate Variation), 220 Chocolate Brownies, 302 Crepe Batter, 496
Shiny Chocolate Sauce, 359 Chocolate Chip Cookies, 303
Triple Chocolate Mousse, 244 Chocolate Crinkle Cookies, 308 Croissant Dough, 486
Valrhona Guanaja Chocolate Sorbet, 453 Chocolate Crystalline Tuiles, 340
White Chocolate Cream Cheese Frosting, 178 Chocolate Lace Tuiles, 341 Cupcakes,
White Chocolate Glaze, 190 Chocolate Pastry Cream Tuiles, 342 Chocolate Cupcakes, 116
White Chocolate Mousse, 243 Chocolate Pistachio Cherry Biscotti, 301 White Cupcakes, 119
Classic Ice Cream Sandwich Cookie, 470
Chocolate Cakes, Coconut Haystacks, 310 Curd(s),
Black Forest Chocolate Cake, 68 Espresso White Chocolate Chip Cookies, 305 Lemon Curd, 197
Chocolate Financier, 79 Fig Bars, 312 Lime Curd, 198
Chocolate Fruit & Nut Cake, 74 Gingerbread Cookies, 314 Mandarin Orange Curd, 199
Devil’s Food Cake, 77 Green Tea-Coconut Diamant, 315 Passion Fruit Curd, 200
Hazelnut Sablé Cookies, 328
Chocolate Sheet Cakes, Lavender-Honey Almond Bars, 316 Custards,
Brownie Sheet Cake, 129 Macarons, 317 Arborio Rice Pudding, 230
Chocolate Chiffon Cake, 132 Macarons, Chocolate, 318 Banana Bread Pudding Custard, 231
Chocolate Roulade Sheet Cake, 162 Madeleines, Lemon-Olive Oil, 320 Buttermilk Panna Cotta, 223
Chocolate Sheet Cake w/ Almond Paste, 138 Oatmeal-Raisin Cookies, 321 Chocolate Bread Pudding Custard, 232
Chocolate Sheet Cake w/ Hazelnut Paste, 139 Peanut Butter Cookies, 322 Chocolate Crème Brûlée, 193
Chocolate-Banana Sheet Cake, 136 Peanut Butter Shortbread Bar Cookies, 323 Classic Crème Brûlée, 192
Chocolate-Coconut Sheet Cake, 137 Pecan Puffs, 324 Coconut Tapioca, 233
Gluten-Free Chocolate Sheet Cake, 151 Rosemary-Cornmeal Sablé Cookies, 329 Cream Cheese Flan, 212
Sacher Torte Sheet Cake, 163 Rugelach Dough, 325 Crème Fraîche Panna Cotta, 224
Vanilla Sheet Cake, Chocolate Variation, 164 Sablé Breton, 327 Green Tea Panna Cotta, 225
White Chocolate Sheet Cake, 166 Scandinavian Butter Cookies, 330 Honey-Rosemary Crème Brûlée, 194
Snickerdoodle Cookies, 331 Lemon Curd, 197
Chocolate Cookies, Soft Chocolate-Molasses Cookies, 309 Lime Curd, 198
Chocolate Brownies, 302 Speculoos, 334 Lychee-Vanilla Panna Cotta, 226
Chocolate Chip Cookies, 303 Sugar Cookies, 336 Mandarin Orange Crème Brûlée, 195
Chocolate Crinkle Cookies, 308 Valrhona Chocolate Chunk Cookies, 307 Mandarin Orange Curd, 199
Chocolate Crystalline Tuiles, 340 Vanilla Crescents, 337 Passion Fruit Curd, 200
Chocolate Lace Tuiles, 341 Whole Wheat Chocolate Chip Cookies, 306 Passion Fruit Panna Cotta, 227
Chocolate Macarons, 318 Pots de Crème, 220
Chocolate Pastry Cream Tuiles, 342 Cornmeal, Pumpkin Crème Brûlée, 196
Chocolate Pistachio Cherry Biscotti, 301 Cornmeal Pâte Sablé, 18 Pumpkin Panna Cotta, 228
Classic Ice Cream Sandwich Cookie, 470 Cornmeal Pound Cake, 97 Semolina Pudding, 234
Espresso White Chocolate Chip Cookies, 305 Rosemary-Cornmeal Sablé Cookies, 329 Tres Leches Flan, 213
Soft Chocolate-Molasses Cookies, 309 Vanilla Panna Cotta, 229
Valrhona Chocolate Chunk Cookies, 307 Crackers,
Whole Wheat Chocolate Chip Cookies, 306 Cheddar Cheese Crackers, 520 D
Roquefort-Walnut Crackers, 521 Dacquoise,
Coconut, Crisp Dacquoise, 140
Chocolate-Coconut Sheet Cake, 137 Cranberry, Granité, 457 Soft Coconut Dacquoise, 141
Coconut Bavarian Cream, 292 Soft Hazelnut Dacquoise, 142
Coconut Bonbon Ganache, 388 Creams, Soft Lime-Almond Dacquoise, 143
Coconut Chiboust, 206 Almond Cream with Almond Flour, 201 Soft Pistachio Dacquoise, 144
Coconut Crème Mousseline, 181 Almond Cream with Almond Paste, 202
Coconut Frangipane, 216 Brioche Frangipane, 214 Danish Pastry Dough, 488
Coconut Haystacks, 310 Cannoli Filling, 203
Coconut Mousse, 253 Chestnut Frangipane, 215 Dough(s),
Coconut Tapioca, 233 Chocolate Crèmeux, 210 All-Butter Pie Dough, 23
Coconut Tuiles, 343 Coconut Chiboust, 206 Almond Pâte Sablé, 16
Genoise Sheet Cake with Coconut, 147 Coconut Frangipane, 216 Almond Pâte Sucrée, 21
Green Tea-Coconut Diamant, 315 Country Cream, 209 Brioche, 480
Soft Coconut Dacquoise, 141 Flavored Chantilly Recipes, 204 Brioche, Pumpkin, 481
Lightened Vanilla Crème Mousseline, 217 Cheesecake Graham Cracker Crust, 70
Coffee, Mocha Crèmeux, 211 Chocolate Pâte Sablé, 17
Coffee Ice Cream, 436 Pastry Cream, 218 Chocolate Pâte Sucrée, 22
Coffee Sabayon Cream, 372 Pistachio-Almond Cream, 219 Chocolate Puff Pastry, 26
Espresso Bonbon Ganache, 389 Stabilized Whipped Cream, 221 Choux aux Craquelin, 32
Espresso Granité, 458 Tiramisu Cream, 222 Classic Puff Pastry, 28
Espresso Mousse, 282 Vanilla Chiboust, 207 Cobbler Dough, 33
Mocha Crèmeux, 211 Cornmeal Pâte Sablé, 18
Crème Brûlée, Flaky American Pie Dough, 24
Cookies, Chocolate Crème Brûlée, 193 Gingerbread House Dough, 34
Anisette Biscotti, 300 Classic Crème Brûlée, 192 Graham Cracker Pâte Sablé, 19
Apple Blondies, 298 Honey-Rosemary Crème Brûlée, 194 Inverse Puff Pastry, 30
Black Olive-Parmesan Sablé, 326 Mandarin Orange Crème Brûlée, 195 Linzer Dough, 12
Chai Spiced Snickerdoodle Bars, 332 Pumpkin Crème Brûlée, 196 Pâte Brisée, 13
540
Pâte Sablé, 15 Macarons, Chocolate, 318 Chocolate Soufflé Cakes, 115
Pâte Sucrée, 20 Orange Tea Cake, 93 Cupcakes, Chocolate, 116
Quick Puff Pastry, 25 Pumpkin Tuiles, 348 Cupcakes, White, 119
Strudel Dough, 36 Sesame Tuiles, 349 French Angel Food Cakes, 120
Whole Wheat Pâte Brisée, 14 Soft Hazelnut Dacquoise, 142 Gluten-Free Chocolate Cakes, 121
Soft Lime-Almond Dacquoise, 143 Gluten-Free Chocolate Cupcakes, 118
Doughnuts, Soft Pistachio Dacquoise, 144 Lemon Pudding Cakes, 122
Doughnuts, Apple Cider, 490 Swiss Muesli, 516
Doughnuts, Yeast, 492 L
Granité, Lemon,
E Blackberry Granité, 455 Lemon Cake, 84
English Muffins, 494 Champagne-Passion Fruit Granité, 456 Lemon Chiffon Cake, 131
Cranberry Granité, 457 Lemon Curd, 197
F Espresso Granité, 458 Lemon Granité, 459
Feuilletine, Lemon Granité, 459 Lemon Mousse with Lemon Curd, 257
Dark Chocolate Praline Feuilletine, 406 Mint Granité, 460 Lemon Poppy Seed Muffins, 506
Milk Chocolate Praline Feuilletine, 407 Raspberry & Fig Sangria Granité, 461 Lemon Poppy Seed Pound Cake, 100
Peanut Butter Feuilletine, 408 Lemon Pudding Cakes, 122
Pistachio White Chocolate Feuilletine, 409 Granola, Lemon Soaking Syrup, 100
Praline Feuilletine with Cocoa Nibs, 410 Fruit & Nut Granola, 497 Lemon Sorbet, 446
Olive Oil & Maple Granola, 498 Lemon Tart Filling, 47
Fig(s), Lemon-Basil Sauce, 364
Fig Bars, 312 Grape(s), Lemon-Olive Oil Madeleines, 320
Raspberry & Fig Sangria Granité, 461 Winemakers’ Grape Cake, 94 Milk Chocolate-Lemon Bonbon Ganache, 392
Streusel Topping (Lemon Variation), 38
Focaccia, Grapefruit,
Focaccia, 523 Pink Grapefruit Mousse, 266 Lime,
Focaccia, Cheese, 524 Key Lime Pie, 56
Guava, Lime Bonbon Ganache, 390
Frosting(s), Guava Mousse, 256 Lime Curd, 198
Chocolate Ganache Frosting, 174 Lime Mousse, 258
Chocolate Sour Cream Frosting, 175 H Mandarin-Lime Sauce, 365
German Chocolate Frosting, 176 Hazelnut, Soft Lime-Almond Dacquoise, 143
Peanut Butter Frosting, 177 Chocolate Sheet Cake w/ Hazelnut Paste, 139 Streusel Topping (Lime Variation), 38
White Chocolate Cream Cheese Frosting, 178 Chocolate-Hazelnut Mousse, 237 Tequila-Lime Bonbon Ganache, 400
Crispy Hazelnut Semifreddo, 466
G Hazelnut Pound Cake, 99 Lychee,
Lychee Mousse, 259
Gianduja, Hazelnut Sablé Cookies, 328
Chocolate-Hazelnut Mousse, 237 Soft Hazelnut Dacquoise, 142 Lychee-Vanilla Panna Cotta, 226
Gianduja Mousse, 238 Valrhona Azélia-Praliné Bonbon Ganache, 401
Flavored Chantilly Recipes (Variation), 204 M
Marshmallow, 417
Honey,
Ginger, Fresh, Honey Bavarian Cream, 294
Macaron(s),
Caramel-Ginger Bonbon Ganache, 383 Honey Ice Cream 438
Macarons, 317
Ginger-Sake Sabayon, 374 Honey Whole Wheat Tuiles, 345
Macarons, Chocolate, 318
Honey-Rosemary Crème Brûlée, 194
Gingerbread House Dough, 34 Lavender-Honey Almond Bars, 316 Madeleines, Lemon-Olive Oil 320
Moist Honey Cake, 86
Glazes, Nougat de Montélimar, 418 Malt Powder,
Caramel Glaze, 184 Nougat Semifreddo, 468 Bagels, 474
Chocolate Mirror Glaze, 188 Bagels, Whole Wheat, 475
Chocolate-Butter Glaze, 189 I Kaiser Rolls, 527
Lavender-Vanilla Glaze, 185 Ice Cream(s), Malt Crème Anglaise, 361
Pistachio Glaze, 186 Armagnac-Prune Ice Cream, 426 Valrhona Chocolate Chunk Cookies, 307
Shiny Red Glaze, 187 Basic Ice Cream Base, 428
White Chocolate Glaze, 190 Black Sesame Ice Cream, 429 Mandarin,
Brioche Ice Cream, 430 Mandarin Orange Crème Brûlée, 195
Gluten-Free, Caramel Ice Cream, 432 Mandarin Orange Mousse, 260
Coconut Haystacks, 310 Chocolate Ice Cream, 433 Mandarin-Champagne Sorbet, 447
Crisp Dacquoise, 140 Cinnamon Ice Cream, 434 Mandarin-Lime Sauce, 365
Flourless Chocolate Cake, 80 Coffee Ice Cream, 436
Flourless Chocolate Trufflee Cake, 81 Goat Milk Ice Cream, 435 Mango,
Gluten-Free Butter-Almond Sheet Cake, 150 Honey Ice Cream, 438 Mango Mousse, 261
Gluten-Free Chocolate Cupcakes, 118 Pumpkin Ice Cream, 440 Mango Sorbet, 448
Gluten-Free Chocolate Sheet Cake, 151 Rose Petal Ice Cream, 439
Granola, Fruit & Nut, 497 Strawberry Ice Cream, 442 Maple,
Granola, Olive Oil & Maple, 498 Sweet Corn Ice Cream, 443 Bacon-Maple Bonbon Ganache, 382
Ham & Cheese Buttermilk Biscuits, 519 Maple Crème Mousseline, 183
Individual Gluten-Free Chocolate Cakes, 121 Individual Cakes, Olive Oil & Maple Granola, 498
Macarons, 317 Chocolate Lava Cake, 114 Wet Nut Topping, 472
541
Mascarpone, Redcurrant Mousse, 270
Country Cream, 209 Rhubarb Mousse, 271
P
Pancakes, North African Honeycomb, 509
Mascarpone Mousse, 284 Strawberry Mousse, 272
Mascarpone Sorbet, 449 Yuzu Mousse, 273
Panettone, 510
Milk Chocolate, Mousseline(s), Panna Cotta,
Flavored Chantilly Recipes, 204 Basic Crème Mousseline, 179 Buttermilk Panna Cotta, 223
Milk Chocolate Bavarian Cream, 295 Chocolate Crème Mousseline, 180 Crème Fraîche Panna Cotta, 224
Milk Chocolate Mousse, 239 Coconut Crème Mousseline, 181 Green Tea Panna Cotta, 225
Milk Chocolate-Banana Bonbon Ganache, 391 Fruit Crème Mousseline, 182 Lychee-Vanilla Panna Cotta, 226
Milk Chocolate-Lemon Bonbon Ganache, 392 Lightened Vanilla Crème Mousseline, 217 Passion Fruit Panna Cotta, 227
Milk Chocolate-Nut Tart Filling, 48 Maple Crème Mousseline, 183 Pumpkin Panna Cotta, 228
Milk Chocolate-Raspberry Bonbon Ganache, Vanilla Panna Cotta, 229
393 Muffins,
Apple Muffins, 502 Papaya Mousse, 262
Mint, Blueberry Muffins, 503
Mint Bonbon Ganache, 394 Bran Muffins, 504 Passion Fruit,
Mint Granité, 460 Corn Muffins, 505 Apricot-Passion Fruit Bavarian Cream, 290
Lemon Poppy Seed Muffins, 506 Champagne-Passion Fruit Granité, 456
Mocha Crèmeux, 211 Pumpkin Muffins, 507 Passion Fruit Bonbon Ganache, 395
Vegan Tofu Muffins, 508 Passion Fruit Curd, 200
Molasses, Passion Fruit Mousse, 263
Soft Chocolate-Molasses Cookies, 309 N Passion Fruit Panna Cotta, 227
Nougat, Passion Fruit Soufflé, 110
Mousse(s) Assorted Nougat de Montélimar, 418 Passion Fruit Tart Filling, 49
Almond Milk Mousse, 274 Nougat Semifreddo, 468 Strawberry-Passion Fruit Sauce, 368
Brie Cheese Mousse, 276 Strawberry-Passion Fruit Sorbet, 452
Caramel Mousse, 278 Nuts, see individual names
Chestnut Mousse, 277 Pastry Cream, 218
Elderflower Mousse, 280 O
Espresso Mousse, 282 Oats, Pâte a Choux,
Fromage Blanc Mousse, 281 Fruit & Nut Granola, 497 Choux aux Craquelin, 32
Mascarpone Mousse, 284 Oat Crumb Topping, 37 Pâte a Choux, 35
Peanut Butter Mousse, 285 Oatmeal Walnut Bread, 531
Poppy Seed Mousse, 286 Oatmeal-Raisin Cookies, 321 Pâte de Fruit Key, 419
Yogurt Mousse, 288 Olive Oil & Maple Granola, 498
Peach,
Swiss Museli, 516
Peach Mousse, 264
Mousse(s) Chocolate,
Peach Pie Filling, 55
Bittersweet Chocolate Mousse, 236 Olive Oil,
Chocolate Hazelnut Mousse, 237 Black Olive-Parmesan Sablé Cookies, 326 Peanuts,
Gianduja Mousse, 238 Caramel-Olive Oil & Pine Nut Bonbon Peanut Brittle, 420
Marquise au Chocolat, 240 Ganache, 385 Peanut-Caramel Tart Filling, 50
Milk Chocolate Mousse, 239 Cheese Focaccia, 524 Spiced Candied Peanuts, 424
Milk Chocolate-Caramel Mousse, 242 Focaccia, 523
Triple Chocolate Mousse, 244 Fougasse, 525 Peanut Butter,
White Chocolate Mousse, 243 Kalamata Olive Bread w/Herbs de Provence, 528 Banana-Peanut Butter Semifreddo, 462
Lemon-Olive Oil Madeleines, 320 Peanut Butter Cookies, 322
Mousse(s) Fruit, Olive Oil & Maple Granola, 498 Peanut Butter Feuilletine, 408
Apricot Mousse, 246 Orange Olive Oil Cake, 85 Peanut Butter Frosting, 177
Banana, 254 Raisin Challah, 512 Peanut Butter Mousse, 285
Blackberry, 248 Winemakers’ Grape Cake, 94 Peanut Butter Shortbread Bar Cookies, 323
Black Cherry, 247
Blood Orange, 249 Orange, Pear(s),
Blueberry, 250 Blood Orange Mousse, 249 Pear Mousse, 265
Coconut, 253 Crêpe Suzette Caramel Sauce, 355
Green Apple, 255 Grand Marnier Semifreddo, 465 Pecan(s),
Guava, 256 Grand Marnier Soufflé, 108 Chocolate Fruit & Nut Cake, 74
Lemon, 257 Mandarin Orange Crème Brûlée, 195 Double Chocolate Chip Cookies, 304
Lime, 258 Mandarin Orange Curd, 199 Fruit & Nut Granola, 497
Lychee Mousse, 259 Mandarin Orange Mousse, 260 Olive Oil & Maple Granola, 498
Mandarin Orange Mousse, 260 Mandarin-Champagne Sorbet, 447 Pecan Pie Filling, 58
Mango Mousse, 261 Mandarin-Lime Sauce, 365 Pecan Puffs, 324
Papaya Mousse, 262 Orange Chiffon Cake, 134 Stollen, 514
Passion Fruit Mousse, 263 Orange Olive Oil Cake, 85 Wet Nut Topping (Pecan Variation), 472
Peach Mousse, 264 Orange Tea Cake, 93 Zucchini Bread, 478
Pear Mousse, 265 Orange Truffle Ganache, 404
Pink Grapefruit Mousse, 266 Orange Tuiles, 347 Pectin,
Plum Mousse, 267 Orange-Saffron Sauce, 366 Passion Fruit Soufflé, 110
Pumpkin Mousse, 268 Streusel Topping (Orange Variation), 38 Pâte de Fruit Key, 419
Raspberry Mousse, 269 Soft Apple Cider Caramels, 422
542
Pie(s), Pretzels, Rugelach Dough, 325
Apple Pie Filling, 52 Buttered Soft Pretzels, 537
Fresh Blueberry Pie Filling, 54 Rum,
Key Lime Pie, 56 Pudding, Apple Strudel Filling, 62
Peach Pie Filling, 55 Arborio Rice Pudding, 230 Arborio Rice Pudding, 230
Pecan Pie Filling, 58 Banana Bread Pudding Custard, 231 Banana Bread Pudding Custard, 231
Pie Dough, All-Butter, 23 Chocolate Bread Pudding Custard, 232 Baumkuchen Torte, 66
Pie Dough, Flaky American, 24 Lemon Pudding Cakes, 122 Chestnut Frangipane, 215
Pumpkin Pie Filling, 59 Semolina Pudding, 234 Chestnut Mousse, 277
Rhubarb Pie Filling, 60 Chestnut Semifreddo, 463
Sour Cherry Pie Filling, 61 Puff Pastry, Coconut Crème Mousseline, 181
Chocolate Puff Pastry, 26 Coconut Frangipane, 216
Pine Nuts, Classic Puff Pastry, 28 Fresh Banana Mousse, 254
Caramel-Olive Oil & Pine Nut Bonbon Ganache, Inverse Puff Pastry, 30 Lime Bonbon Ganache, 390
385 Quick Puff Pastry, 25 Rum Sabayon, 376
Nougat Semifreddo, 468 Toffee Sauce, 369
Pumpkin, Vanilla-Rum Bonbon Ganache, 402
Pistachios, Pumpkin Brioche, 481 Walnut Sheet Cake, 165
Chocolate Pistachio Cherry Biscotti, 301 Pumpkin Cake, 89
Fruit & Nut Granola, 497 Pumpkin Cheesecake, 73
Pumpkin Crème Brûlée, 196
S
Nougat de Montélimar, 418 Sabayon,
Nougat Semifreddo, 468 Pumpkin Ice Cream, 440 Apple Cider Sabayon, 370
Pistachio Bavarian Cream, 296 Pumpkin Mousse, 268 Champagne Sabayon, 371
Pistachio Bonbon Ganache, 396 Pumpkin Muffins, 507 Coffee Sabayon Cream, 372
Pistachio Glaze, 186 Pumpkin Panna Cotta, 228 Dessert Wine Sabayon, 373
Pistachio Joconde Sheet Cake, 153 Pumpkin Pie Filling, 59 Ginger-Sake Sabayon, 374
Pistachio White Chocolate Feuilletine, 409 Pumpkin Tuiles, 348 Port Wine Sabayon, 375
Pistachio-Almond Cream, 219 Pumpkin-Chocolate Chip Pound Cake, 104 Rum Sabayon, 376
Pots de Crème (Pistachio Variation), 220
Soft Pistachio Dacquoise, 144
Q Sacher Torte Sheet Cake, 163
Quiche Custard Tart Filling, 51
Pizza Dough, 534
R Saffron,
Orange-Saffron Sauce, 366
Raisin(s),
Plum Mousse, 267
Apple Muffins, 502
Sauces,
Apple Strudel Filling, 62
Poaching Liquid, Apple Cider Sauce, 352
Arborio Rice Pudding, 230
Port-Cassis Poaching Liquid, 377 Chocolate Fondue, 357
Bran Muffins, 504
Spiced Poaching Liquid, 378 Chocolate Sauce, 358
Challah, Raisin, 512
Classic Caramel Sauce, 354
Oatmeal-Raisin Cookies, 321
Poppy Seed(s), Clear Vanilla Sauce, 360
Panettone, 510
Lemon Poppy Seed Muffins, 506 Crème Anglaise, Malt, 361
Pumpkin Muffins, 507
Lemon Poppy Seed Pound Cake, 100 Crème Anglaise, Sous-Vide, 362
Stollen, 514
Poppy Seed Mousse, 286 Crêpe Suzette Caramel Sauce, 355
Swiss Museli, 516
Poppy Seed Sheet Cake, 159 Four Spice Syrup, 379
Raspberry, Hot Fudge Sauce, 363
Pound Cake(s), Chocolate-Raspberry Bonbon Ganache, 387 Lemon-Basil Sauce, 364
Classic Pound Cake, 96 Chocolate-Raspberry Mousse, 252 Malt Crème Anglaise, 361
Cornmeal Pound Cake, 97 Chocolate-Raspberry Tart Filling, 46 Mandarin-Lime Sauce, 365
Cream Cheese Pound Cake, 98 Milk Chocolate-Raspberry Bonbon Ganache, Orange-Saffron Sauce, 366
Hazelnut Pound Cake, 99 393 Raspberry Sauce, 367
Lemon Poppy Seed Pound Cake, 100 Raspberry & Fig Sangria Granité, 461 Red Wine Reduction, 380
Marble Pound Cake, 102 Raspberry Mousse, 269 Shiny Chocolate Sauce, 359
Pumpkin-Chocolate Chip Pound Cake, 104 Raspberry Sauce, 367 Strawberry-Passion Fruit Sauce, 368
Raspberry Sorbet, 450 Toffee Sauce, 369
Port Wine, Vanilla Bourbon Caramel Sauce, 356
Fig Bars, 312-313 Rhubarb,
Port Wine Sabayon, 375 Rhubarb Mousse, 272 Scones, 513
Port-Cassis Poaching Liquid, 377 Rhubarb Pie Filling, 60
Raspberry & Fig Sangria Granité, 461 Semifreddo(s),
Red Wine Reduction, 380 Rose/Rosewater, Banana-Peanut Butter Semifreddo, 462
Cornmeal Pound Cake, 97 Chestnut Semifreddo, 463
Praline, Rose Petal Ice Cream, 439 Chocolate Semifreddo, 464
Crispy Hazelnut Semifreddo, 466 Crispy Hazelnut Semifreddo, 466
Dark Chocolate Praline Feuilletine, 406 Rosemary, Grand Marnier Semifreddo, 465
Hazelnut Pound Cake, 99 Honey-Rosemary Crème Brûlée, 194 Nougat Semifreddo, 468
Milk Chocolate Praline Feuilletine, 407 Rosemary-Cornmeal Sablé Cookies, 329
Praline Feuilletine with Cocoa Nibs, 410 Sesame Seed(s),
Praline Sheet Cake, 160 Roulade(s), Black Sesame Ice Cream, 429
Praline Truffle Ganache, 405 Chocolate Roulade Sheet Cake, 162 Sesame Tuiles, 349
Valrhona Azélia-Praliné Bonbon Ganache, 401 Roulade Sheet Cake, 161 Sesame-Ginger Brittle, 421
543
Sheet Cakes, Spritz, see Scandinavian Butter Cookies, 330 Chocolate Tuiles, 339
Banana Sheet Cake, 124 Coconut Tuiles, 343
Biscuit a la Cuillère, 125 Stollen, 514 Fruit Tuiles, 344
Biscuit a la Cuillère au Chocolat, 126 Honey Whole Wheat Tuiles, 345
Blackberry-Almond Sheet Cake, 127 Strawberry(ies), Lace Tuiles, 346
Blackout Sheet Cake, 128 Strawberry Ice Cream, 442 Orange Tuiles, 347
Brownie Sheet Cake, 129 Strawberry Mousse, 272 Pumpkin Tuiles, 348
Carrot Sheet Cake, 130 Strawberry-Passion Fruit Sauce, 368 Sesame Tuiles, 349
Strawberry-Passion Fruit Sorbet, 452 Vanilla Tuiles, 350
Chocolate Chiffon Cake, 132
Chocolate Roulade Sheet Cake, 162
Chocolate Sheet Cake w/ Almond Paste, 138
Streusel Topping, V
Oat Crumb Topping, 37 Vanilla,
Chocolate Sheet Cake w/ Hazelnut Paste, 139
Streusel Topping, 38 Classic Crème Brûlée, 192
Chocolate-Banana Sheet Cake, 136 Clear Vanilla Sauce, 360
Chocolate-Coconut Sheet Cake, 137 Strudel, Crème Anglaise Sous-Vide Method, 362
Frangipane Sheet Cake, 145 Apple Strudel Filling, 62 Lavender-Vanilla Glaze, 185
Genoise Sheet Cake, 146 Cabbage-Bacon Strudel Filling, 63 Lightened Vanilla Crème Mousseline, 217
Genoise Sheet Cake with Coconut, 147 Mixed Berry Strudel Filling, 64 Lychee-Vanilla Panna Cotta, 226
Genoise Sheet Cake with Nuts, 148 Strudel Dough, 36 Pastry Cream, 218
Gluten-Free Butter-Almond Sheet Cake, 150 Pots de Crème (Vanilla Variation), 220
Gluten-Free Chocolate Sheet Cake, 151 Sweet Potato, Vanilla Bourbon Caramel Sauce, 356
Joconde Sheet Cake, 152 Sweet Potato Cake, 91 Vanilla Chiboust, 207
Lemon Chiffon Cake, 131 Sweet Potato-Caramel Bonbon Ganache, 398 Vanilla Crescents, 337
Light Almond Sheet Cake, 154 Vanilla Panna Cotta, 229
Milk Sponge Sheet Cake, 155 Syrups, Vanilla Sheet Cake, 164
Orange Chiffon Cake, 134 Four Spice Syrup, 379 Vanilla Tuiles, 350
Pâte Décor, 156 Lemon Soaking Syrup, 100 Vanilla-Rum Bonbon Ganache, 402
Pâte Décor au Chocolat, 157 Red Wine Reduction, 380
Petits Fours Glacé Sheet Cake, 158 Sorbet Syrup, 471 W
Walnut(s),
Pistachio Joconde Sheet Cake, 153
Poppy Seed Sheet Cake, 159
T Apple Blondies, 298
Tapioca, Pearls, Apple Muffins, 502
Praline Sheet Cake, 160
Coconut Tapioca, 233 Caramel-Nut Tart Filling, 43
Roulade Sheet Cake, 161
Carrot Cake, 130
Sacher Torte Sheet Cake, 163 Oatmeal Walnut Bread, 531
Tapioca, Instant,
Soft Gingerbread Sheet Cake, 149 Fresh Blueberry Pie Filling, 54 Pumpkin-Chocolate Chip Pound Cake, 104
Vanilla Sheet Cake, 164 Peach Pie Filling, 55 Roquefort-Walnut Crackers, 521
Walnut Sheet Cake, 165 Rhubarb Pie Filling, 60 Stollen, 514
Wedding Chffon Sheet Cake, 135 Sour Cherry Pie Filling, 61 Swiss Muesli, 516
White Chocolate Sheet Cake, 166 Walnut Sheet Cake, 165
Tart Filling(s), Wet Nut Topping (Walnut Variation), 472
Shortbread, Beet Tart Filling, 40
Peanut Butter Shortbread Bar Cookies, 323 Bittersweet Chocolate Custard Tart Filling, 41 White Chocolate,
Bittersweet Chocolate Ganache Tart Filling, 42 Espresso White Chocolate Chip Cookies, 305
Snickerdoodle, Caramel Custard Tart Filling, 44 Triple Chocolate Mousse, 245
Chai Spiced Snickerdoodle Bars, 332 Caramel-Nut Tart Filling, 43 White Chocolate Cream Cheese Frosting, 178
Snickerdoodle Cookies, 331 Chocolate-Raspberry Tart Filling, 46 White Chocolate Glaze, 190
Lemon Tart Filling, 47 White Chocolate Mousse, 243
Sorbet(s), Milk Chocolate-Nut Tart Filling, 48 White Chocolate Sheet Cake, 166
Campari Sorbet, 444 Passion Fruit Tart Filling, 49
Fromage Blanc Sorbet, 445 Peanut-Caramel Tart Filling, 50 Wine, see Champagne and Port
Lemon Sorbet, 446 Quiche Custard Tart Filling, 51 Dessert Wine Sabayon, 373
Mandarin-Champagne Sorbet, 447 Raspberry & Fig Sangria Granité, 461
Tea, Red Wine Reduction, 380
Mango Sorbet, 448
Chai Spiced Snickerdoodle Bars, 332 Tiramisu Cream, 222
Mascarpone Sorbet, 449
Green Tea Panna Cotta, 225 Winemakers’ Grape Cake, 94
Raspberry Sorbet, 450
Green Tea-Coconut Diamant, 315
Savory Tomato Sorbet, 451
Sorbet Syrup, 471
Streusel Topping (Tea Variation), 38 Y
Tea Infused Chocolate Bonbon Ganache, 399 Yogurt,
Strawberry-Passion Fruit Sorbet, 452 Country Cream, 209
Valrhona Guanaja Chocolate Sorbet, 453 Truffles, Fromage Blanc Mousse, 281
Watermelon Sorbet, 454 Truffles, Classic Chocolate Ganache, 403 Fromage Blanc Sorbet, 445
Truffles, Orange Ganache, 404 Naan (Indian Flatbread), 530
Soufflés, Truffles, Praline Ganache, 405 Swiss Muesli, 516
Chocolate Soufflé, 106 Yogurt Mousse, 288
Grand Marnier Soufflé, 108 Tuile Batter,
Individual Chocolate Soufflé Cakes, 115 Apple Paper Tuiles, 338 Z
Passion Fruit Soufflé, 110 Chocolate Crystalline Tuiles, 340 Zabaglione, see Sabayon
Quark Soufflé, 111 Chocolate Lace Tuiles, 341
Smoked Salmon Soufflé, 112 Chocolate Pastry Cream Tuiles, 342 Zucchini Bread, 478
544
Published and distributed by The Chefs Connection New York, NY. www.thechefsconnection.com All rights reserved.

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1 2 3

Doughs Tart, Pie & Strudel Fillings Cakes & Souffles

Frozen Desserts Breakfast Breads

How To Use This Book 8

Chapter 2 Tart, Pie & Strudel Fillings 39

Chapter 3 Cakes & Souffles 65

Chapter 4 Sheet Cakes 123

Chapter 5 Buttercreams, Frostings & Glazes 167

Chapter 6 Custards, Creams & Fillings 191

Chapter 7 Mousses & Bavarian Creams 235

Chapter 8 Cookies & Tuiles 297

Chapter 9 Sauces & Poaching Liquids 351

Chapter 10 Chocolates & Confections 381

Chapter 11 Frozen Desserts 425

Chapter 12 Breakfast 473

Chapter 13 Breads 517

Ovens and Baking Times

continues on next page

Chef’s Notes and Anecdotes

Tart and Pie Doughs

Puff Pastry Doughs

Butter 294 g 10.4 oz

Granulated Sugar 318 g 11.2 oz

Almond Flour 225 g 7.9 oz

Whole Eggs 150 g 3 each

All-Purpose Flour 546 g 1 lb 3.3 oz

Total Weight: 1.55 kg 3 lb 6.7 oz

Whole Eggs 100 g 2 each

Whole Milk 50 g 1.8 oz

Cake Flour 500 g 1 lb 1.6 oz

Granulated Sugar 20 g 0.7 oz

Butter ( ½ -inch cubes, cold) 350 g 12.3 oz

Total Weight: 1.035 kg 2 lb 4.5 oz

Cake Flour 203 g 7.2 oz

All-Purpose Flour 203 g 7.2 oz

Fine Whole Wheat Flour 128 g 4.5 oz

Butter ( ½ -inch cubes, cold) 268 g 9.5 oz

Water (cold) 193 g 6.8 oz

Total Weight: 1.015 kg 2 lb 3.8 oz

Butter 300 g 10.6 oz

Powdered Sugar 180 g 6.3 oz

Egg Yolks 80 g 4 each

Cake Flour 510 g 1 lb 2 oz

Total Weight: 1.075 kg 2 lb 5.9 oz

Butter 350 g 12.3 oz

Powdered Sugar 188 g 6.6 oz

Almond Flour 63 g 2.2 oz

Whole Eggs 100 g 2 each

Cake Flour 500 g 1 lb 1.6 oz

Total Weight: 1.208 kg 2 lb 10.6 oz

Butter 300 g 10.6 oz

Powdered Sugar 100 g 3.5 oz

Egg Yolks 40 g 2 each

Cake Flour 210 g 7.4 oz

All-Purpose Flour 120 g 4.2 oz

Cocoa Powder 120 g 4.2 oz

Total Weight: 894 g 1 lb 15.5 oz

Granulated Sugar 225 g 7.9 oz

Lemon Zest 1 each 1 each

Egg Yolks 60 g 3 each

Bread Flour 225 g 7.9 oz

Cornmeal 225 g 7.9 oz

Total Weight: 1.115 kg 2 lb 7.3 oz

Light Brown Sugar 68 g 2.4 oz