2. Scale dough into 500g heads then roll into sheet width logs.

3. Press down to flatten.

4. Bake at 350 about 20 mins until golden.

5. Slice and rebake at 200 until dry.

Breton Shortbread

Source: Des Alpes Culinary School

Yolks 60g

Caster Sugar 140g

Butter 150g

Salt 4g

AP Flour 200g

Baking Powder 20g

Method

1.Sift the ap flour, salt, and baking powder together.

2.Cream the butter, caster sugar, and yolks.

3.Add the flour mixture to the butter mixture.

4.Sheet to #5.

5.Bake at 370°F

* This must be baked in a ring/pan because it will spread if not contained.

Brownie Bisquit

Butter 3650g

Sugar 3200g

Melted Chocolate 2200g

Eggs x64

Cake Flour 1920g

Method

Cream butter and sugar

add eggs, add chocolate

add dry

1500g per tray, makes 9 trays (1 x)

bake at 350

Buckingham Shortbread

Sugar 200g

Butter 400g

Salt 7g

Pastry Flour 120g

Bread Flour 410g

Vanilla Extract 10g

Method

1. Gently cream the sugar, salt and butter…do not aerate

2. Add dry, mix just until incorperated.

3. Do not over mix

4. Chill until use.

cherry blossom cookies

butter 2700g

sugar 1650g

brown sugar 1400g

eggs x24
vanilla 90g

flour 3070g

baking powder 110g

salt 53g

cinnamon 36g

oats 2000g

walnuts1560g

chocolate chunks 3280g

dried cherries 2120g

Method

cream buter and sugars

add flour, salt, and baking powder

add oats, walnuts, cherries, and chocolate chunks

scoop w/ black scoop

Chocolate Biscotti

Cake Flour 250g

Baking Soda 5g

Cocoa Powder 35g

Eggs 170g

Sugar 160g

Trablit 15ml

Vanilla Extract 5ml

Almond Extract 1ml

Salt 2g

Chocolate Chunks 150g

Method

1. Whip the eggs, sugar, espresso powder, vanilla and almond extracts and salt using the whip.
2. When the egg mix is light in color, on low speed mix in the sifted dry ingredients.

3. Fold in the chocolate.

4. Form the dough into a strip and bake at 300f about 1 hour.

5. Remove from oven, let cool and the bake again at 275f for 12 minutes.

Chocolate Chip Cookie

Brown Sugar lb 8

Butter lb 10

Sugar lb 8

Vanilla Extract oz 6

Eggs ea 40

AP Flour lb 18

Baking Soda oz 6

Salt oz 5

Chocolate Chip lb 15

Method

Creaming Method

Cookie for Profiterols

Almond Flour 150g

Sugar 150g

Cake Flour 150g

Butter 150g

Cocoa Powder 2g

Method

creaming method chill, roll and cut

 
viennese chocolate cookies

all purpose flour grams 260g

cocoa powder grams 30g

butter grams 250g

confectioner's sugar grams 100g

salt grams 2g

egg whites grams 60g

Method

whip the butter and sugar until it is light and creamy

add the salt, and then add the egg whites

then add the dry

the dough will be very stiff - pipe into W shapes and bake 10-12 minutes at 350

Chocolate Viennese

Butter 500g

Powder Sugar 200g

Egg White 80g

Salt 5g

Cocoa Powder 50g

Cornstarch 120g

Hard Flour 400g

Method

1. Mix the butter with the powder sugar to mix and soften (use the torch to soften the butter)

2. Add in the egg white, be sure to scrape the bowl.

3. Sift together the dry and add in but do not overmix.

4. Pipe with a star tube.

 
Chocolate Chip Cookies

Source: Norman Love

Butter # 5

Brown Sugar # 7