TLE 8: Bread & Pastry Production O.B. Montessori Center, Inc.

Quarter: Second
Lesson: Griddle Cakes HIGH SCHOOL DEPARTMENT Preparation Time: 15 minutes
Recipe # 4 Cooking Time: 35 minutes
Yield: 6 servings
BASIC CREPE BATTER
Part I
Materials Needed:
Ingredients:
Item Quantity
Mixing bowl 1 pc. Item Specifications Quantity
Wire whisk 1 pc. All – purpose flour 1 cup
Strainer 1 pc. Eggs Large 2 pcs.
¼ cup measuring cup 1 pc. White sugar 2 Tbsp.
Non-stick frying pan 1 pc Iodized salt pinch
Turner 1 pc. Fresh milk 1 ½ cups
Plate 1 pc. Butter 1 Tbsp.

NOTE:

To prepare a savory (non-dessert) crepe, remove the sugar from the mixture and instead add ½ teaspoon salt
and a pinch of black pepper.

Reference: Delish.com
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TLE 8: Bread & Pastry Production O.B. Montessori Center, Inc. Quarter: Second
Lesson: Griddle Cakes HIGH SCHOOL DEPARTMENT Preparation Time: 15 minutes
Recipe # 4 Cooking Time: 35 minutes
Yield: 6 servings
BASIC CREPE BATTER
Part II
Procedure:

1. In a large mixing bowl, whisk the flour, sugar and salt until combined. Then add in the eggs and the fresh
milk. Whisk until there is no lumps in the mixture. Let the batter rest for 10 minutes before cooking.
2. Using a non-stick pan, over medium heat, melt butter. Pour ¼ cup of the crepe batter onto the pan while
gently swirling to gently coat the bottom of the skillet.
3. Cook for 1 – 2 minutes or until edges are golden brown, then flip and cook for a few more seconds.
4. Crepes are best served warm with choice of topping (Fresh fruits, whipped cream, Nutella).

Reference: Delish.com
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TLE 8: Bread & Pastry Production O.B. Montessori Center, Inc. Quarter: Second
Lesson: Griddle Cakes HIGH SCHOOL DEPARTMENT Preparation Time: 15 minutes
Recipe # 5 Cooking Time: 35 minutes
Yield: 6 servings
HAM & CHEESE GALETTE
Part I
Materials Needed:
Ingredients:
Item Quantity
Mixing bowl 1 pc. Item Specifications Quantity
Wire whisk 1 pc. Basic Crepe Batter 1 RECIPE
Strainer 1 pc. Butter 50 grams
¼ cup measuring cup 1 pc. Eggs Large 6 pcs.
Non-stick frying pan 1 pc Cheddar cheese Grated 150 grams
Turner 1 pc. Sliced ham 12 pcs.
Plate 1 pc. Iodized salt As needed

Reference: Foodnetwork.com
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TLE 8: Bread & Pastry Production O.B. Montessori Center, Inc. Quarter: Second
Lesson: Griddle Cakes HIGH SCHOOL DEPARTMENT Preparation Time: 15 minutes
Recipe # 5 Cooking Time: 35 minutes
Yield: 6 servings
HAM & CHEESE GALETTE
Part II
Procedure:

1. Heat a non-stick frying pan over high heat. Brush with a little butter. Pour in just enough batter to cover the
pan, and rotate quickly using a circular motion to create a thin crepe.
2. Reduce heat to medium and crack an egg into pan, then spread the egg white across the surface of the crepe.
Season with a pinch of salt and pepper. Top the egg whites with grated cheese and ham slices. Cook for 2
minutes.
3. Fold the four edges towards the middle of the galette, making an envelope shape. Transfer to a serving
platter. Brush with extra butter and serve.
4. Repeat with remaining batter, eggs and ham.

Reference: Foodnetwork.com
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TLE 8: Bread & Pastry Production O.B. Montessori Center, Inc. Quarter: Second
Lesson: Pies & Tarts HIGH SCHOOL DEPARTMENT Preparation Time: 20 minutes
Recipe # 6 Cooking Time: 10 minutes
Yield: 2 pcs, 10 inch pans
PATE BRISEE (Basic Pie Dough)
Part I

Materials Needed: Ingredients:

Item Quantity Item Specifications Quantity
Strainer (Large) / 1 pc. All – purpose flour 390 gms.
flour sifter Butter Magnolia Gold, cold, cut 190 gms.
Utility bowls (Medium) 1 pc. into cubes
Dough scrapper 1 pc. Egg yolks 2 pcs.
Plastic wrap As needed Iodized salt ¼ tsp.
Iced water As needed

Reference: Istituto Culinario Manual: BSD 2.2: Patisserie

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TLE 8: Bread & Pastry Production O.B. Montessori Center, Inc. Quarter: Second
Lesson: Pies & Tarts HIGH SCHOOL DEPARTMENT Preparation Time: 20 minutes
Recipe # 6 Cooking Time: 10 minutes
Yield: 2 pcs, 10 inch pans
PATE BRISEE (Basic Pie Dough)
Part II
Procedure:

1. Sift the flour in a large utility bowl and make a large well in the center.
2. Put the butter, egg yolk, salt and 4 tablespoons of water in the well and work together with the fingertips until
partly mixed. Gradually draw in the flour, working the dough lightly between the fingers so it forms large
crumbs. If some dry crumbs remain that do not stick together to form large ones, sprinkle up to a tablespoon of
water over them.
3. Press the dough together into a ball. It should be soft but not sticky.
4. Transfer the dough on a floured work surface, push a portion of the dough away from you with the heel of the
hand in a long sliding motion. Work all of the pastry in this way and then gather it together again with a dough
scrapper. Repeat the process if necessary, continuing until the dough is completely mixed, smooth, and pliable.
5. Shape the dough into a ball, wrap, and chill for at least 15 minutes. It can be stored wrapped and refrigerated, for
up to 3 days, OR it can be frozen to last longer.

Reference: Istituto Culinario Manual: BSD 2.2: Patisserie

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TLE 8: Bread & Pastry Production O.B. Montessori Center, Inc. Quarter: Second
Lesson: Pies & Tarts HIGH SCHOOL DEPARTMENT Preparation Time: 30-45 minutes
Recipe # 7 Cooking Time: 20 minutes
Yield: 2 pcs. 10 inch pans
QUICHE LORRAINE
Part I
Materials Needed: Ingredients:
Item Quantity Item Specifications Quantity
Chef’s knife 1 pc. Prepared Pate Brisee Chilled, rolled in tart pans 1 recipe
Chopping board 1 pc. Dough
Disposable tart pans 7 pcs. Egg FOR EGG WASH 1 pc.
Rolling pin 1 pc. CUSTARD FILLING:
Utility bowl (Medium) 1 pc. Fresh milk 250 ml.
Wire whisk 1 pc. All purpose cream 250 ml.
Strainer (Medium) 1 pc. Eggs Large 3 pcs.
Baking tray 2 pcs. Iodized salt As needed
White pepper (ground) As needed
FILLING:
Ham or bacon ½ Inch cubes 250 gms.
Cheddar cheese Grated 250 gms.
Spinach Blanched, squeezed, chopped 150 gms.
Butter For brushing, melted 20 gms.

TLE 8: Bread & Pastry Production O.B. Montessori Center, Inc. Quarter: Second
Lesson: Pies & Tarts HIGH SCHOOL DEPARTMENT Preparation Time: 30-45 minutes
Recipe # 7 Cooking Time: 20 minutes
QUICHE LORRAINE Yield: 2 pcs, 10 inch pans
Part II
Procedure:
Crust:
1. Roll out the Pate Brisee onto a lightly floured work surface using a rolling pin.
2. Lay on top of the tart pans, and cut off excess dough using the back of a paring knife.
3. Top the rolled Pate Brisee w/ wax paper. Pour baking beans on top of the wax paper to serve as weights while blind
baking the crust. Approximately 15 – 20 minutes.
4. Remove the crust from the oven. Remove the baking weights and brush the blind baked tart crust with egg wash.
5. Bake for another 2 – 3 minutes. Set aside.
NOTE: Brushing with egg wash will ensure that the crust is sealed and has no holes before the custard filling is added.

Custard Filling:
1. In a bowl, combine all the custard ingredients together. Season to taste.
2. Strain into another bowl. Set aside.

Reference: BFM-FS Manual: Basic Baking

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TLE 8: Bread & Pastry Production O.B. Montessori Center Quarter: First
Lesson: Quick Breads (Tea Party) PROFESSIONAL HIGH SCHOOL Preparation Time: 1 hour
Recipe # 8 Yield: 12 pieces
SCONES
Materials Needed: (Part I)
Ingredients:
Item Quantity
Item Specifications Quantity
Pastry Blender 1 pc.
FOR GREASING PANS:
Mixing Bowl (Large) 1 pc.
Flour 257 gms.
Wooden Spoon 1 pc.
Salt 2.5 gms.
Rolling Pin 1 pc.
Sugar 62.5 gms.
Cookie Cutter (Round) 1 pc.
Baking Powder 15 gms.
Baking Sheet 2 pcs.
Butter Unsalted 125 gms.
Pastry Brush 1 pc.
Mixed Dried Fruits Cranberries, 125 gms.
raisins, pineapple
Ingredients:
BUTTER MILK:
Item Specifications Quantity
Fresh Milk 265 ml.
FOR GREASING PANS:
White Vinegar 15 ml
Vegetable As
Shortening needed Egg Large 1 pc.
FOR BRUSHING:
Buttermilk 30 ml.
White Sugar 50 gms.

TLE 8: Bread & Pastry Production O.B. Montessori Center Quarter: First
Lesson: Quick Breads (Tea Party) PROFESSIONAL HIGH SCHOOL Preparation Time: 1 hour
Recipe # 8 Yield: 12 Pieces
SCONES
Part II

Procedure:
1. Preheat the oven to 350 °F.
2. Grease the baking sheets using the vegetable shortening. Set aside.
3. In a large bowl, combine the flour, salt, sugar, baking powder and baking soda.
4. Cut in the cold, cubed butter using a pastry blender until the mixture resembles the size of small peas. The mixture should look
like coarse salt.
5. Add the dried mixed fruits into the flour and butter mixture and toss together.
6. To prepare the buttermilk, combine the fresh milk with the white vinegar. Mix well. Set aside 30 ml of the buttermilk. This will
be used to brush the scones before baking.
7. Blend the remaining buttermilk and egg together in a bowl. Pour the egg and buttermilk mixture into the flour mixture. Stir gently
using a wooden spoon only until the mixture can be gathered into a ball.
8. Gather the dough into a disk shape and wrap it with plastic. Chill the dough for 1 hour or up to 2 days in the refrigerator.
9. On a lightly floured surface, roll out the chilled dough to a ½ inch thick. Cut the dough into rounds using the cookie cutter.
10. Place the scones on the greased baking sheets.
11. Brush the tops lightly with the buttermilk and sprinkle with granulated sugar.
12. Bake for 15-20 minutes or until golden in color.

Reference: BFM-FS Manual: Basic Baking