PASTRY ELEMENTS

Don’t forget to write the recipes in index cards.

Cream Puff
Ingredients:
Cream Puff:
2 cups water
1 cup butter
2 cups flour, sifted
1 tsp salt
8 pcs Eggs

Procedure:
1. Grease the cookie sheets. Pre-heat the oven to 400°F. Mix together salt and flour. Bring butter and water
to a boil in a saucepan. Melt the butter thoroughly. Quickly stir in the flour mixture. Stir in constantly until
it forms dough. Remove from heat then transfer to a mixer. A film forms on the bottom of a pan. Cool
slightly about 3 minutes.
2. Using a paddle attachment, add the eggs one at a time, beating well at low speed. Continue beating until
smooth. Put dough in a pastry bag. Pipe out in the prepared pan. Bake for 35-45mins. Cut off top. Fill with
pastry cream and coat the top with caramelized sugar.

Caramel coating:
2 cups sugar
½ cup water

Pastry filling:
½ cup sugar
1 cup evaporated milk
4 Tbsp flour
1 tsp butter
3 pcs egg yolks

Procedure:
1. Boil the milk. Whisk together yolks and sugar in a mixing bowl until light. Add in the flour. Temper ½ cup
of hot milk unto the egg mixture. Mix constantly with wire whisk. Pour the mixture back to the remaining
milk. Stir constantly until smooth and thick. Add in the butter, off heat then transfer to a mixing bowl. Let
it cool.

Brazo de Mercedes
Ingredients:
10 pcs egg whites
1 tsp cream of tartar
1 cup sugar
1 tsp vanilla

Filling:
10 pcs egg yolks
1 can condense milk
1 tsp vanilla

Procedure:
2. Preheat oven to 250°F. Grease, line and grease jelly roll pan.
3. Beat egg whites and cream of tartar until frothy. Gradually add sugar. Continue beating until stiff but not
dry. Add vanilla. Spread meringue on prepared pan. Bake for 30 minutes until stiff.
4. In a double boiler. Combine all ingredients for the filling. Cook until thick.
5. Prepare a sheet of wax paper or brown paper and sprinkle with powdered sugar. Invert baked meringue
on the wax paper. Spread the filling all over it. Roll tightly. Dust with more powdered sugar.

PIES AND TARTS

Buko Pie

Ingredients:
Crust:
2 cups all-purpose flour
½ tsp salt
1 tsp granulated sugar
 ½ cup butter, cut into small pieces
4 Tbsp shortening
5-6 Tbsp cold water

Filling:
2 cups coconut water
1 cups granulated sugar
1/3 cup cornstarch dissolved in ¼ c water
2 cups shredded young coconut
1 tsp vanilla
Egg wash

Procedure:
1. Preheat oven to 375°F. Prepare one inch pie plate.
2. Combine flour, salt and sugar in a bowl. Cut in butter and shortening with a pastry blender until mixture
resembles coarse meal.
3. Add cold water a tablespoon at a time over flour mixture and mix with a fork until mixture leaves sides of
the bowl.
4. Form into 2 balls, one slightly larger than the other. Let rest in the chiller about 15-20 minutes.
5. Roll out the larger ball. Fit into pie plate, blind bake until the pastry is firm.
6. Prepare Buko Filling: Put together in a saucepan the coconut water, sugar and cornstarch mixture. Bring
to a boil until mixture thickens. Add in shredded coconut and cook 3 minutes more or until almost thick.
7. Slightly cool then pour into prepared shell.
8. Roll out other ball and cover pie. Tuck in extra dough. Flute edges. Brush with egg wash.
9. Bake for 25 to 30 minutes.

Paté Brisée
Ingredients: Total dough weight: (1.1kg)
454 grams (2 cups) unsalted butter, chilled
454 grams all purpose flour
125 ml (½ cup) Buttermilk or water
2 tsp Salt
2 tsp Granulated sugar
1Tbsp Vanilla extract (optional)

Procedure:
1. Cut the butter into medium dice 3/8 inch (9millimeters) square. Sift the flour onto a work surface or into a
large bowl.
2. Cut the butter into the flour mixture until the desired consistency (flaky or mealy) is reached.
3. Combine the buttermilk, salt, sugar and vanilla in a bowl with a whisk. Gradually add the buttermilk to the
flour mixture. Mix gently until the dough holds together. Do not over mix or add too much liquid.
4. Cover the dough with plastic wrap and chill thoroughly before using.

Bacon and Mushroom Quiche

Ingredients:
2 tsp oil
4 tsp shallots
2 tsp garlic
100 grams bacon
150 grams button mushrooms, finely chopped
2 tsp fresh parsley
Pinch of thyme
TT salt
TT ground pepper
170 grams cream
2 pcs eggs
55 grams cheese
18 pcs mini tartlets

Procedure:
1. Preheat oven to 325°F.
2. Heat oil and sauté shallots. Add garlic, bacon, mushrooms and cook until tender. Season with thyme,
parsley, salt and pepper. Let cool.
3. Combine cream, eggs and cheese. Mix in mushroom mixture.
4. Spoon evenly into tartlets and place in baking sheet.
5. Bake for 15 to 20 minutes.