Daniel Alvarez

Recipe Book

Gourmet Pastries
 Daniel Alvarez

Recipe

Croissant Dough
Ingredients:
● 1000 gr flour ● 100 gr cold butter

● 125 gr sugar ● Egg yolk diluted with cream to

25%
● 22 gr salt

● 550 gr milk

● 25 gr yeast

Preparation
● Add flour, sugar, salt, butter, milk and yeast. Knead all together for
13-15 minutes.

● Make a rectangle and cover it with film..

● Allow to stand in block for 12-18h between 0 ºC and 3 ºC (32 - 37 F)

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 Daniel Alvarez

Recipe

Croissant Dough
Rolling

Ingredients:
● 600 gr butter

Preparation
● Roll butter.

● Laminate the dough.

● Incorporate 300 gr of butter per preparation and make a simple fold

and then a double fold.

● Allow to cool in the fridge or freezer.

● Stretch twice in the laminating machine at 2-1. Cut triangles and

form the croissants.

● Ferment at 26 ºC (79 F) for 2.5 hours.

● Paint with egg yolk reduced with cream at 25 %.

● Bake in an air oven at 200 ºC (393 F)

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 Daniel Alvarez

Recipe

Brioche Dough
Ingredients:
● 1000 gr flour ● 600 gr butter

● 600 gr eggs ● 50 gr milk

● 125 gr sugar

● 22 gr salt

● 25 gr yeast

Preparation
● Knead everything together except the butter, which will be added
gradually once the gluten has developed.

● Allow to ferment for 1 hour at room temperature until doubled in

volume, break fermentation and allow to stand in the fridge at 2 ºC
(36 F) until the following day (12-15 hours approx.).

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 Daniel Alvarez

Recipe

Natural Brioche
Brioche Dough

Ingredients:
● 1000 gr flour ● 600 gr butter

● 600 gr eggs ● 50 gr milk

● 125 gr sugar

● 22 gr salt

● 25 gr yeast

Preparation
● Knead everything together except the butter, which will be added
gradually once the gluten has developed.

● Allow to ferment for 1 hour at room temperature until doubled in

volume, break the fermentation and allow to stand in the fridge at 2
ºC (36 F) until the following day (12-15 hours approx.)

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 Daniel Alvarez

Recipe

Natural Brioche
Natural Brioche

Ingredients:
● Brioche dough

● 750 gr egg yolk

● 250 gr cream

Preparation
● Make 500 gr portions and knock back the dough.

● Cut in 50 gr servings and form round shapes.

● Ferment between 26 ºC and 28 ºC (79 - 82 F) for 2 hs

approximately.

● Paint with egg yolk reduced with 25% of cream.

● Bake at 210 ºC (410 F) for 12 minutes approximately.

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 Daniel Alvarez

Recipe

Bostock
Brioche Dough

Ingredients:
● 1000 gr flour ● 600 gr butter

● 600 gr eggs ● 50 gr milk

● 125 gr sugar

● 22 gr salt

● 25 gr yeast

Preparation
● Knead everything together except the butter, which will be added
gradually, once the gluten has developed.

● Allow to ferment 1 hour at room temperature until doubled in

volume, break fermentation and allow to stand in the fridge at 2 ºC
(36 F) until the following day (12-15 hours approximately.).

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 Daniel Alvarez

Recipe

Bostock
Bostock

Ingredients:
● 250 gr dough for brioche

● 750 gr egg yolk

● 250 gr cream

● Sliced almond

● Icing sugar

Preparation
● Ferment in tube molds, 250 gr of dough for brioche for 2.5 hours at
26 - 28 ºC (79 F).

● Once fermented, keep in the mold, paint with egg yolks and bake at
175-180 ºC (347 - 356 F) for 30 minutes.

● Allow to cool and cut in 2 cm thick slices.

● Bathe the brioche medallions generously with almond syrup and

allow to strain on a rack to release any excess syrup.

● Freeze.

● Smooth with almond cream and add some sliced almonds on top,
sprinkle some icing sugar and bake at 200 ºC (392 F) 12-15 minutes
approx.

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 Daniel Alvarez

Recipe

Bostock
Almond Syrup

Ingredients:
● 500 gr sugar ● Grated orange rind

● 350 gr water ● 10 gr orange blossom water

● 125 gr icing sugar ● 25 gr Cointreau

● 50 gr water

● 50 gr almonds

Preparation
● Prepare a syrup with sugar and water. Grind almonds with water,
icing sugar, grated orange rind and orange blossom water.

● Then, add syrup to the mixture and bring to boil.

● Add Cointreau, carefully.

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 Daniel Alvarez

Recipe

Bostock
Almond Cream

Ingredients:
● 400 gr icing sugar

● 400 gr ground almonds

● 400 gr butter

● 10 gr cornstarch

● 240 gr eggs

Preparation
● Mix butter with icing sugar, ground almonds and cornstarch.

● Add eggs, slowly.

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 Daniel Alvarez

Recipe

Ensaimada Dough
Ingredients:
● 1000 gr flour ● 110 gr eggs

● 200 gr sugar ● 200 gr olive oil

● 12 gr salt ● 500 gr pork fat

● 25 gr yeast

● 550 gr milk

Preparation
● Knead everything together for 15 minutes, except the oil.

● When the dough detaches, gradually add half of the oil, and reserve
the other half to refine the dough.

● Allow to stand until doubled in volume and then incorporate the

other half of the oil.

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 Daniel Alvarez

Recipe

Ensaimada
Dough

Ingredients:
● 1000 gr flour ● 110 gr eggs

● 200 gr sugar ● 200 gr olive oil

● 12 gr salt ● 500 gr pork fat

● 25 gr yeast

● 550 gr milk

Preparation
● Knead everything together for 15 minutes except the oil. When the
dough detaches, gradually add half of the oil, and reserve the other
half to refine the dough.

● Allow to stand until doubling its volume and then incorporate the
other half of the oil.

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 Daniel Alvarez

Recipe

Ensaimada
Ensaimada

Ingredients:
● Dough for ensaimada

● Icing sugar

Preparation
● Make 70 gr rolls .

● Allow to ferment for 1.5 hours at 28 ºC (82 F) approximately.

● To form the ensaimadas, stretch into a triangle, add butter and then
wrap.

● To finish, give shape.

● Ferment for 6-8 hours at 26-28 ºC. (82 F)

● Bake in the oven for 8 minutes at 225 ºC (437 F)

● Sprinkle with icing sugar.

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 Daniel Alvarez

Recipe

Ensaimada with
Cream
Ensaimada Dough
Ingredients:
● 1000 gr flour ● 110 gr eggs

● 200 gr sugar ● 200 gr olive oil

● 12 gr salt ● 500 gr pork fat

● 25 gr yeast

● 550 gr milk

Preparation
● Knead everything together for 15 minutes except the oil. Once the
dough detaches, gradually add half of the oil and reserve the other
half to refine the dough.

● Allow to stand until doubled in volume and then incorporate the

other half of the oil.

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 Daniel Alvarez

Recipe

Ensaimada with
Cream
Ingredients:
● Dough for ensaimada

● Creme patisserie

● Icing sugar

Preparation
● Make 70 gr rolls.

● Allow to ferment for 1.5 hours at 28 ºC (82 F) approximately.

● To form the ensaimadas, stretch into a triangle, add butter and then
wrap.

● To finish, give shape.

● Ferment during 6-8 hours at 28 ºC (82 F)

● Bake in the oven for 8 minutes at 225 ºC (437 F)

● Sprinkle with icing sugar.

● Cut the ensaimada in half, carefully.

● Add the cream.

● Put both parts together.

● Sprinkle with icing sugar.

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 Daniel Alvarez

Recipe

Creme Patisserie
Ingredients:
● 800 gr milk

● 200 gr cream

● 250 gr sugar

● 160 gr egg yolks

● 80 gr cornstarch

● 1 vanilla pod

Preparation
● 24 hours before infusing the vanilla with milk, reserve half of the
sugar and cream in cold.

● Mix egg yolks, sugar and cornstarch in a bowl and whip.

● Heat the dairy infusion with vanilla and before it boils, add a part,
carefully, to the bowl with all other ingredients.

● Bring the other part of the infusion to boil. Remove the infusion
from heat, remove the vanilla pod and strain the bowĺs content to
the infusion. Whip throughout the entire process.

● Bake all, beating until it thickens, and spread in a bowl. Cover with a
film and reserve in cold at 0ºC y 5ºC.

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 Daniel Alvarez

Recipe

Puff Pastry Dough

Butter base

Ingredients:
● 1000 gr butter

● 375 gr flour

Preparation
● Mix butter and flour in the kneader for 3-5 minutes.

● Reserve in rectangular shape for 1 hour in the fridge at 0ºC y 5ºC

(32 - 41 F)

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 Daniel Alvarez

Recipe

Puff Pastry Dough

Puff Pastry Dough

Ingredients:
● 250 gr butter

● 375 gr strong flour

● 500 gr plain flour

● 375 gr water

● 30 gr salt

● 5 gr vinegar

Preparation
● Mix all ingredients and knead for 3-4 minutes.

● Reserve in a rectangular shape for 1 hour in the fridge between 0ºC

and 5ºC (32 - 41 F).

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 Daniel Alvarez

Recipe

Puff Pastry Dough

Rolling

Preparation
● Make a simple fold and a double fold and allow to stand in the fridge
for 2 hs.

● Make another simple fold and a double fold and allow to stand in the
fridge for 2 hours.

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 Daniel Alvarez

Recipe

Macerated Apples

Ingredients:
● 1000 gr apple (golden, granny smith)

● 400 gr sugar

Preparation
● Peel and cut apples into eight.

● Coat them in coarse sugar.

● Reserve in cold, closed in an air-tight container.

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