Bakery Recipes

1. Grissini
Ingredients:
1/2 cup whole wheat flour
3/4 cup warm water
1 teaspoon honey
1 package (1 scant tablespoon) active-dry yeast
1 1/2 cups all-purpose flour
3 tablespoons good extra-virgin olive oil
1 1/2 teaspoons salt
Oil for the bowl
Method:
In the bowl of a stand mixer, combine the
whole wheat flour, water, honey and yeast. Stir
with a wooden spoon to combine and let sit for
10 minutes.
Add the all-purpose flour, olive oil, and salt. Mix
on low speed until combined, and then on
medium speed for 5 to 7 minutes until the
dough is smooth and shiny.
Remove the dough from the mixer bowl and
transfer it to a small bowl. Drizzle a tiny amount
of olive oil over the dough and roll it around
until it has been coated. Cover with a tea towel
or plastic wrap, and let sit undisturbed in a
warm place for one hour or until doubled in
bulk.
When the dough is ready, preheat your oven to
425°F and line 2 or 3 baking sheets with
parchment paper.
Divide and shape the dough. Add flavours if
required. Let the grissini rise.
Place the baking sheets with grissini into the
oven and bake for 10 to 15 minutes.
2. Tiramisu
Ingredients:
3 eggs , yolks and whites separated
1/2 cup caster sugar (known as super fine /
baker's sugar in the US)
1/2 tsp vanilla extract
8 oz / 250g mascarpone (Note 5)
1 1/4 cups hot espresso coffee - strong! (Note
1)
2 tbsp (or more!) of liquor of choice - I like
Frangelico and Kahlua
6.5 oz / 200g (24 - 30) lady fingers , pavesini or
savoiardi biscuits (Note 2)
Cocoa , for dusting
Method:
Beat yolks and sugar in stand mixer on medium
high for 12 minutes or until white and thick.
Add vanilla and mascarpone, beat until just
combined. Transfer mixture to a bowl, set aside.
Clean bowl and whisk. Beat egg whites until
stiff.
Fold 1/3 of the yolk mixture into the egg
whites. Then gradually fold the remaining yolk
mixture in and mix until just combined.
Mix coffee and liquor together. Quickly dip
biscuits in and line the bottom of a 8”/20cm
square dish.
Spread over half the cream, then top with
another layer of coffee dipped biscuits.
Spread with remaining cream.
Cover, refrigerate for at least 3 hours, preferably
overnight
Dust with cocoa powder just before serving.
3. Pumpernickel
Ingredients:
1 1/2 cups water
1/2 cup cornmeal
1/4 cup molasses
1 tablespoon butter
1 1/2 teaspoons salt
2 teaspoons sugar
2 teaspoons caraway seeds
1 tablespoon unsweetened cocoa
1 tablespoon active dry or 2 1/2 teaspoons
instant yeast
3 cup pumpernickel flour
1 cup White Whole Wheat Flour or Premium
100% Whole Wheat Flour
1 cup cooked, mashed potatoes
Method:
Combine 1 cup of water with the the cornmeal
in a saucepan and cook over low heat until
thick, stirring often. Remove the pan from heat
and add the molasses, butter, salt, sugar,
caraway seeds and cocoa powder. Stir to
combine and set aside to cool.
Put the remaining 1/2 cup water in a large
mixing bowl and add the yeast.
Add the molasses mixture and mashed
potatoes.
Stir in the pumpernickel and whole wheat flour.
Mix and knead the dough at medium speed for
10 minutes.
Transfer the dough to a greased bowl. Sprinkle
the top with flour. Cover the bowl and let rise
until the dough is not quite doubled.
Shape the dough into a loaf and place in a
greased 8 1/2" x 4 1/2" loaf pan. Sprinkle the
top with more flour or brush with a mixture of
1 egg white beaten with a tablespoon of water.
Slash the top in a decorative design, and bake in
a preheated 375°F oven for 55 to 65 minutes,
until the center measures 200°F.
4. Apple Strudel
Ingredients:
1 Granny Smith apple - peeled, cored and
coarsely shredded
3 Granny Smith apples - peeled, cored and
sliced
1 cup brown sugar
1 cup golden raisins
1 sheet frozen puff pastrypastry, thawed
1 egg
1/4 cup milk
Method:
Preheat oven to 400 degrees F (200 degrees C).
Line a baking sheet with parchment paper.
Place apples in a large bowl. Stir in brown sugar
and golden raisins; set aside. Place puff pastry
on baking sheet. Roll lightly with a rolling pin.
Arrange apple filling down the middle of the
pastry lengthwise. Fold the pastry lengthwise
around the mixture. Seal edges of pastry by
using a bit of water on your fingers, and rubbing
the pastry edges together. Whisk egg and milk
together, and brush onto top of pastry.
Bake in preheated oven for 35 to 40 minutes, or
until golden brcurrants
5. Yorkshire Curd Tart
Ingredients:
For the pastry
140g plain flour
pinch baking powder
85g salted butter
1 tsp caster sugar
For the filling
1.2l full-fat Jersey milk
juice 1 lemon
50g unsalted butter
50g caster sugar
1 large hen or duck egg, beaten
25g currant
Make the curd the night before. Heat the milk
in a large pan. As it comes to a gentle simmer,
add the lemon juice. Turn the heat to low and
gently stir while the curds form. Once the
mixture resembles watery liquid with creamy
lumps in it, remove the pan from the heat and
allow the curds to cool in the whey. Drain the
curds overnight through a clean tea towel and
save the whey for making scones.
To make the pastry, blend the flour, baking
powder, butter, sugar and a pinch of salt in a
food processor until the butter is almost all
combined – leave a few small lumps of butter to
lighten the dough. Tip the dry mix onto a work
surface and make a well in the centre. Add a
little cold water to make a smooth, but not
sticky dough. As soon as the mixture comes
together, knead very lightly, wrap in cling film
and chill for at least 20 mins.
To finish the filling, beat the butter and sugar
until soft, then add the egg, a little bit at a time.
Add the curds to the mixture and lightly whisk
to break up any large lumps. Once blended, add
the currants.
Heat oven to 180C/160C fan/gas . Roll out the
pastry to line a greased 20cm shallow pie dish
or tart tin. Spread over the curd mix and bake
for 35-40 mins until browned and the pastry is
cdusting
6. Crusty Bread
Ingredients:
2.25 tsp. active dry yeast
1 tsp. sugar
1.25 cups warm water
1.5 tsp. kosher salt
2.5 cups All-Purpose Flour, plus extra for
dusting
Method:
Combine yeast, sugar, and warm water in the
bowl of a stand mixer.
Let the yeast proof for 5 minutes, add salt
Add flour to bowl a bit at a time and mix on low
speed until all flour is incorporated.
Turn off the mixer and remove the bowl &
dough hook.
Lightly flour all sides of your dough and turn it
over inside the mixing bowl to coat with flour
on all sides. Cover with a tea towel and let rise
on the counter for about 1 hour, until dough
has doubled in size.
When dough has risen, lightly flour a large
cutting board.
Tip the dough out of the bowl and onto the
cutting board.
Sprinkle a bit of flour across the top of the
dough, then begin shaping it into a round loaf.
Flour a proofing basket or a small mixing bowl
and place your loaf into it seam-side down.
Cover with a tea towel and let rise another 30
minutes or so.
While bread proofs, place an empty dutch oven
(with the lid on) in your oven and heat to 460
degrees F.
Tip your bread dough gently out of the proofing
basket back onto your floured cutting board,
place it – seam side UP, this time – into the hot
dutch oven.
Cook bread for 30 minutes.
After 30 minutes, remove the lid from your
dutch oven. The bread should be crusty and
lightly browned. Continue cooking, uncovered,
for 10-20 minutes more until the bread has
deepened in color and you have a beautiful
brown crust.
7. Baklava
Ingredients:
1 pound chopped nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Method:
Preheat oven to 350 degrees F (175 degrees C).
Butter a 9x13 inch baking dish.
Toss together cinnamon and nuts. Unroll phyllo
and cut whole stack in half to fit the dish. Cover
phyllo with a damp cloth while assembling the
baklava, to keep it from drying out.
Place two sheets of phyllo in the bottom of the
prepared dish. Brush generously with butter.
Sprinkle 2 to 3 tablespoons of the wnut mixture
on top. Repeat layers until all ingredients are
used, ending with about 6 sheets of phyllo.
Using a sharp knife, cut baklava (all the way
through to the bottom of the dish) into four
long rows, then (nine times) diagonally to make
36 diamond shapes.
Bake in preheated oven until golden brown and
crisp, about 50 minutes. While baklava is
baking, combine sugar and water in a small
saucepan over medium heat and bring to a boil.
Stir in honey, vanilla and lemon or orange zest;
reduce heat and simmer 20 minutes.
Remove the baklava from the oven and
immediately spoon the syrup over it.
8. Harlequin Bread
Ingredients:
For White Dough:
Refined Flour 250grams
Yeast 10 grams
Sugar 10 grams
Fat 10 grams
Salt to taste
Egg 1 no.
For Brown Dough:
Refined Flour 125 grams
Flour 125 grams
Yeast 10 grams
Sugar 10 grams
Fat 10 grams
Salt to taste
Caramel 5 ml.
Other Ingredients :
Poppy Seeds 5 grams
Fat 5 grams
Method:
Make a white and brown dough with adequate
water and keep it covered in a moist cloth till
the dough proves or doubles in size. The dough
should be soft.
After proving, knock-back the dough and roll it
into a rectangle.
Put the brown dough over the white dough and
roll the together. Seal the seam(edges) with a
little water.
Put in greased tray and prove for another 20
minutes.
Cut gashes on the bread with a blade and
sprinkle poppy seeds.
Bake at 200 Degree Celsius for 30-35 minutes.
Remove from oven and brush with a little fat.
9. Baguette
Ingredients:
1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water
Place 1 cup water, bread flour, sugar, salt and
yeast into bread machine pan. Select Dough
cycle, and press Start.
When the cycle has completed, place dough in
a greased bowl, turning to coat all sides. Cover,
and let rise in a warm place for about 30
minutes, or until doubled in bulk.
Punch down dough. On a lightly floured surface,
roll into a 16x12 inch rectangle. Cut dough in
half, creating two 8x12 inch rectangles. Roll up
each half of dough tightly, beginning at 12 inch
side, pounding out any air bubbles as you go.
Roll gently back and forth to taper end. Place 3
inches apart on a greased cookie sheet. Make
deep diagonal slashes across loaves every 2
inches, or make one lengthwise slash on each
loaf. Cover, and let rise in a warm place for 30
to 40 minutes, or until doubled in bulk.
Preheat oven to 375 degrees F (190 degrees C).
Mix egg yolk with 1 tablespoon water; brush
over tops of loaves.
Bake for 20 to 25 minutes in the preheated
oven, or until golden brown.
10. Crepe Normande
Ingredients:
1 teaspoon icing sugar, sifted
1–2 teaspoons Calvados (apple brandy)
200 ml thickened (whipping) cream
Crepes-
75 g plain all-purpose flour
1 egg
210 ml milk
½ teaspoon natural vanilla extract
1 large granny smith apple
125 g unsalted butter
125 g raw caster sugar
Methis:
1. Combine the cream, icing sugar and Calvados
in a small jug. Set aside.
2. For the crepes, sift the flour and a small
pinch of salt into a bowl. Combine the egg, milk
and vanilla in a jug. Pour the liquid into the
flour and whisk lightly until just combined.
3. Peel, core, quarter and very thinly slice the
apples. Melt a little butter in a crêpe pan over
low–medium heat and add 5–6 apple slices. Fry
without turning for about 2 minutes, or until
they begin to darken.
4. Ladle a thin coating of batter over the top of
the apples and cook for 50–60 seconds.
Sprinkle with a tablespoon of sugar and cook
for a further 50–60 seconds, until the sugar
melts. Add more butter; when it has melted,
flip the crepe over. Continue cooking until the
crepe is crisp, about 45 seconds. Slide onto a
plate. Serve warm, drizzled with the cream.
11. Croissant
Ingredients:
1 1/2 cups whole milk, heated to warm
1/4 cup packed light brown sugar
1 tablespoon plus 1/4 teaspoon active dry yeast
3 3/4 to 4 1/2 cups unbleached all-purpose
flour
1 tablespoon kosher salt
3 sticks cold unsalted butter
Method:
Stir together warm milk brown sugar and yeast
in bowl of standing mixer and let stand until
foamy. Add 3 3/4 cups flour and salt and mix
with dough hook at low speed until dough is
smooth and very soft.
Transfer dough to a work surface and knead by
hand 2 minutes, adding more flour as
necessary, a little at a time, to make a soft,
slightly sticky dough. Form dough into a roughly
1 1/2-inch-thick rectangle and chill, wrapped in
plastic wrap, until cold.
After dough has chilled, arrange sticks of butter
horizontally, their sides touching, on a work
surface. Pound butter with a rolling pin to
soften slightly. Scrape butter into a block and
put on a kitchen towel, then cover with other
towel. Pound and roll out on both sides until
butter forms a uniform 8- by 5-inch rectangle.
Chill, wrapped in towels, while rolling out
dough.
Unwrap dough and roll out on a lightly floured
surface, dusting with flour as necessary and
lifting and stretching dough (especially in
corners), into a 16- by 10-inch rectangle. Put
butter in center of dough so that long sides of
butter are parallel to short sides of dough. Fold
as you would a letter: bottom third of dough
over butter, then top third down over dough.
Brush off excess flour with pastry brush.
Turn dough so a short side is nearest you, then
flatten dough slightly by pressing down
horizontally with rolling pin across dough at
regular intervals.
Brush off any excess flour. Fold in thirds like a
letter, as above, stretching corners to square off
dough, forming a 10- by 5-inch rectangle. Chill,
wrapped in plastic wrap, 1 hour.
Make 3 more folds in same manner, chilling
dough 1 hour after each fold, for a total of 4
folds. Wrap dough tightly in plastic wrap and
chill at least 8 hours. Bake after that
12. Black Forest Cake
Ingredients:
1 cup all purpose flour
1/2 cup cocoa powder
1/2 cup sugar
1 teaspoon baking powder
1/4 cup butter
2 egg
225 gm whipped cream
200 gm cooking chocolate
1/4 cup sugar
1/4 cup water
2 tablespoon cherry juice
1 cup cherry jam
Method:
Sift together flour, baking powder and cocoa.
In a bowl, beat the butter and sugar till creamy.
Add eggs and beat till frothy. Fold in the dry
ingredients.
Beat well for a min.
Pour each separately prepared batter into a
separate greased pan. Bake both cakes in a
350F pre-heated oven for 30-35 mins. Remove
the baked cakes from the oven and cool on a
cooling rack.
Meanwhile prepare a sugar syrup with 1/2 cup
sugar and 1/4 cup water. When the sugar syrup
is ready, let it cool and add cherry juice.
Process 3-4 tbsp of cherry jam in a food
processor till the filling is slightly crushed. Save
the rest of the cherry jam as filling for later.
Now, to assemble the cake, place the 1st layer
of the chocolate cake on a platter. Drizzle with
the cherry flavored sugar syrup till the cake is
moist.
Spread with one layer of whipped cream. Top
with the processed cherry jam filling.
Now place the 2nd layer of the cake. Spoon
whipped cream onto the top layer and frost the
cake using a spatula.
After the whole cake has been frosted with the
whipped topping, spoon some cherry jam onto
the middle of the cake layer
Now decorate around the cherry filling using a
piping bag filled with whipped topping fitted
with a star shaped nozzle.
Grate the chocolate bar to get chocolate
shavings. Sprinkle this on the sides of the cake.
13. Pizza Base
Ingredients:
600g strong white bread flour, plus plenty for
rolling
½ tsp dried yeast
2 tbsp olive oil plus extra for drizzling
Semolina for dusting
Method:
Put the flour, yeast and 1 tsp salt into a large
bowl. Stir in 500ml of slightly warm water and
the oil. You should end up with a wettish dough
that is rough and lumpy. Scrape down the sides
of the bowl, cover with a tea towel.Leave dough
to rise for at least 6 hrs or until doubled in size.
When ready to cook, bring the dough to room
temperature. Heat the oven to 220C. Dust 2-4
baking sheets with semolina. Dust the work
surface with flour, then divide the dough into 2
or 4 pieces. Knead each piece on the floured
surface, incorporating enough flour to stop the
dough being sticky.
Roll each piece into a pizza shape and lift onto
baking sheets. Leave to rise for 10 mins, drizzle
with olive oil, sprinkle with salt and bake
following the timings for each topping (18 mins
for a large pizza or 12 mins for an individual) or
until the crust is crisp and the topping is
bubbling.
14. Honey Praline Parfait
Ingredients:
1/bottle (16 ounces) dark corn syrup
1/3 cup sugar
1/3 cup water
1 cup chopped pecans
3 to 4 cups vanilla ice creamcream
Honey
Method:
In a saucepan, combine the corn syrup, sugar,
honey and water; bring to a boil, stirring
constantly. Remove from the heat; stir in
pecans. Cool completely. Spoon half of the ice
cream into four parfait glasses or dishes. Top
each with 2 tablespoons sauce. Repeat layers.
15. Danish Pastry
Ingredients:
DOUGH
2 cups unsalted butter, at room temperature
5 1/2 cups All-Purpose Flour
1/3 cup granulated sugar
4 teaspoons instant yeast
2 1/2 teaspoons salt; if you use salted butter,
reduce this to 1 1/2 teaspoons salt
1 teaspoon vanilla
1 cup cold milk
1/3 to 1/2 cup lukewarm water
2 large eggs
Method:
Begin by cutting 1/4" butter off the end of each
of the 4 sticks in the pound. You'll be using the
2 tablespoons butter immediately, but won't
need the remaining butter until after you've
made the dough.
In a large bowl, whisk together the flour, sugar,
yeast, salt, and cardamom. Add the 2
tablespoons cold butter, working it in with your
fingers until no large lumps remain.
Add the vanilla, milk, water, and eggs. Mix and
knead to make a cohesive, but quite sticky
dough.
Scrape the dough into a ball, and transfer it to a
floured work surface. Cover it with plastic wrap,
and let it rest for 10 minutes while you prepare
the butter.
Cut each stick of butter in half lengthwise, to
make 8 long rectangles. On a piece of floured
parchment or plastic wrap, line up 4 of the
butter pieces side by side, to form a rectangle.
Sprinkle lightly with flour, and cover with
another piece of parchment or plastic wrap.
Gently pound and roll the butter until it's about
6" x 9".
Repeat with the remaining 4 pieces of butter.
Roll the dough into a rectangle about 12" wide
and 24" long.
Place one of the butter pieces onto the center
third of the dough. Fold one side over the
butter to cover it. Place the other butter piece
atop the folded-over dough, and fold the
remaining dough up over it. You now have a
rectangular "packet" of dough-enclosed butter.
Pinch the open ends and side closed as best you
can.
Roll the dough into a 10" x 24" rectangle. Fold
each side into the center; then fold one side
over the other to make a rectangular packet
about 6" x 10".
Dust the surface of the dough with flour, wrap it
in plastic wrap, and chill in the refrigerator for
about 20 minutes.
Remove the dough from the fridge, and again
roll it into a rectangle about 10" x 24". Roll one
final time, fold into a packet, and flour the
dough lightly. Wrap loosely in plastic, and chill it
for 2 hours.
Before shaping the pastries, select your
filling(s).
To make the cheese filling: Combine all of the
ingredients, stirring until smooth. For the
smoothest filling, process in a food processor.
When you're ready to make pastries, remove
the dough from the refrigerator, unwrap it, and
cut off one-third. You'll work with this piece
first; return the remainder to the fridge.
Divide the dough into 12 pieces. Place the
rounds on a parchment-lined or lightly greased
baking sheet.
Working with one-half of the remaining dough
at a time, repeat the process; you'll finish with
three baking sheets, each with 12 dough
rounds.
Cover the Danish lightly with greased plastic
wrap, and let them rise for about 1 hour; they'll
become slightly puffy. Towards the end of the
rising time, preheat the oven to 400°F.
Use your fingers to press the centers of the
dough rounds as flat as possible, leaving the
"sidewalls" puffed. Spoon a slightly heaping
measuring teaspoon of filling into the well of
each round.
Brush the exposed edges of pastry with the
egg/water topping; this will create a satiny,
golden crust.
Bake the pastries for 15 to 18 minutes, until
they're golden brown.
16. Cold cheesecake
Ingredients:
2 packages graham crackers
11 tablespoons unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room
temperature
1 14-ounce can sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Method:
Put graham crackers in a plastic bag crush them
with a rolling pin
Pour crumbs in a bowl stir in sugar add butter
and stir.
Press the crumb mixture in a 9 inch spring form
pan. Chill the crumbs in a freezer atleast 10
min.
Make the filling: Beat the cream cheese in a
large bowl until smooth. Add and mix
condensed milk lemon juice and vanilla.
Pour the filling into the crust, cover with plastic
wrap and refrigerate for 2-2 1/2 hours
17. Soup Rolls
Ingredients:
2 cups all-purpose flour
1 envelope Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
Method:
Combine 3/4 cup flour, undissolved yeast, sugar
and salt in a large bowl. Heat milk, water and
butter until very warm. Add to flour mixture.
Beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add 1/4 cup
flour; beat 2 minutes at high speed. Stir in
enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth
and elastic, about 8 to 10 minutes. Cover; let
rest 10 minutes.
Divide dough into 12 equal pieces; shape into
balls. Place in greased 8-inch round pan. Cover;
let rise in warm, draft-free place until doubled
in size, about 30 minutes.
Bake in preheated 375 degrees F oven for 20
minutes or until done.
18. Chocolate Truffle Cake
Ingredients:
2-1/2 cups milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 eggs
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
Method:
In a large saucepan, cook the milk, butter and
chocolate over low heat until melted. Remove
from the heat; let stand for 10 minutes.
Preheat oven to 325°. In a large bowl, beat eggs
and vanilla; stir in chocolate mixture until
smooth. Combine the flour, sugar, baking soda
and salt; gradually add to chocolate mixture
and mix well (batter will be thin).
Transfer to three greased and floured 9-in.
round baking pans. Bake 25-30 minutes or until
a toothpick inserted in center comes out clean.
Cool 10 minutes before removing from pans to
wire racks to cool completely.
For filling, in a small saucepan, melt butter and
chocolate. Stir in confectioners' sugar and
cream until smooth.
For ganache, place chocolate in a small bowl. In
a small saucepan, bring cream just to a boil.
Pour over chocolate; whisk until smooth. Cool,
stirring occasionally, until ganache reaches a
spreading consistency.
Place one cake layer on a serving plate; spread
with half of the filling. Repeat layers. Top with
remaining cake layer. Spread ganache over top
and sides of cake. Store in the refrigerator.water
19. Gingerbread
Ingredients:
1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt1 cup hot water
Method:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9-inch square pan.
In a large bowl, cream together the sugar and
butter. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda,
salt, cinnamon, ginger, and cloves. Blend into
the creamed mixture. Stir in the hot water. Pour
into the prepared pan.
Bake 1 hour in the preheated oven, until a knife
inserted in the center comes out clean.
20. Blancmange
Ingredients:
3 cups milk, divided
1/4 cup cornstarch
1/2 cup white sugar
1 teaspoon vanilla extract (optional)
2 cinnamon sticks
1 lemon peel, cut into strips
1 pinch ground cinnamon
3 ounces shaved semisweet chocolate, for
garnish
Method:
Place 1 cup of the milk into a saucepan. Add
lemon peel and cinnamon sticks. Bring milk to a
simmer over medium heat.
Meanwhile, in a small bowl, whisk together the
cornstarch and sugar. Whisk remaining milk into
the cornstarch mixture. When the milk in the
pan begins to simmer, pour the cornstarch
mixture into the saucepan in a thin steady
stream. Whisk vigorously and increase heat just
a bit to bring the mixture to a gentle boil. Allow
the mixture to boil for about 20 seconds while
continuing to whisk, then remove from heat.
Remove the lemon peel and cinnamon sticks.
Stir in the pinch of cinnamon and, if using, the
vanilla.
Pour into a dish or mold, and refrigerate for at
least 6 hours, or overnight. Garnish with shaved
chocolate just before serving.
21. Lavash
Ingredients:
14 1/2 ounces all-purpose flour, approximately
2 1/2 cups plus extra for rolling
1 teaspoon table salt
1/2 teaspoon granulated sugar
2/3 cup water, plus additional if needed
1 whole egg
5 tablespoons unsalted butter
Method:
Place the flour, salt and sugar into a medium
bowl and whisk to combine. In a small bowl
whisk together the water, egg, and 2
tablespoons of the butter. Add the egg mixture
to the dry ingredients and stir until the dough
comes together, adding additional water if the
dough is dry. Knead the dough in the bowl 5 to
6 times. Turn the dough out onto the counter,
divide into thirds, cover with a tea towel and
allow to rest for 30 minutes.
Preheat the oven to 375 degrees F.
Lightly butter the back of a half sheet pan using
some of the remaining butter. Place the sheet
pan, upside down on a surface that will prevent
sliding. Working with one ball at a time, place
the dough ball onto the back of the sheet pan
and roll the dough out to an even 1/8-inch
thickness. Gently stretch the edges of the
dough so they fall slightly below the edge of the
pan and hold the dough in place. Lightly brush
the dough with butter, place on the middle rack
of the oven and bake for 10 to 15 minutes or
until golden brown.
22. Chocolate Parfait
Ingredients:
6 egg yolks
1/2 teaspoon vanilla
1-ounce white chocolate (pastilles)
1/2 cup cocoa powder
2 tablespoons coffee liqueur
1 1/2 cups heavy cream
1/2 cup confectioners' sugar
Method:
Whip the egg yolks until light in color and
thickened. Add vanilla, set aside. Melt 1-ounce
pastilles in a double boiler, add cocoa powder,
and coffee liqueur. Combine mixture with the
yolks. In double boiler, whisk until smooth over
a low flame. Whip heavy cream to stiff peaks.
Fold in sugar and then fold in cream into the
yolk mixture. Pour in parfait glasses.
23. Cinnamon and Raisin Rolls
Ingredients:
1/2 ounce dried yeast (2 envelopes)
1/2 cup warm water
3/4 cup plus 3 tablespoons milk
7 tablespoons unsalted butter, melted
3/4 cup granulated sugar
1 large egg
1 teaspoon salt
4 - 4 1/2 cups all-purpose flour
1 cup light brown sugar
2 tablespoons ground cinnamon
3/4 cup raisins (optional)
2 cups confectioners sugar
1/4 teaspoon pure vanilla extract
Method:
Combine the yeast and warm water and set
aside for 10 minutes.
Warm 3/4 cup of the milk in the microwave. In
a large bowl, combine 4 tablespoons of the
melted butter and the warm milk. Using an
electric mixer with a dough hook at low speed,
or a wooden spoon, slowly stir the dissolved
yeast into the butter and milk. Add 1/2 cup of
the granulated sugar, the egg and the salt, and
mix until combined. Add 4 cups of the flour, 1/2
cup at a time; mix until smooth. If the dough is
sticky, add up to 1/2 cup of flour.
Knead the dough on a floured surface for 5
minutes, place in a medium bowl and cover
with plastic wrap. Let rise until doubled in size,
about 1 hour.
Stir together the brown sugar, the remaining
1/4 cup of granulated sugar and the cinnamon.
On a floured surface, roll out the dough to form
a 12-by-24-inch rectangle. Brush the remaining
3 tablespoons of melted butter over the dough,
and sprinkle the brown sugar mixture on top.
Scatter the raisins over the dough.
Starting with a long side, roll the dough up into
a log, jelly-roll style, then cut with dental floss
or a sharp knife into generous 1-inch slices.
Place in 3 greased 9-inch round cake pans
(about 7 rolls per pan). Let the rolls rise for 45
minutes.
Preheat the oven to 350 degrees . Bake the
rolls, uncovered, until crusty and golden on top,
about 25 minutes.
Stir together the confectioners sugar, vanilla
and the remaining 3 tablespoons of milk until
smooth. Drizzle over the rolls and serve.
24. Soufflé Chaud Vanille
Ingredients:
1 tbsp kirsch
80g sugar
350g raspberries
100g mulberries

= souffle =
unsalted butter (12g)
all-purpose flour ( 10g)
milk, hot (100 ml)
1/3 teaspoon pure vanilla extract
2 tablespoons caster sugar (30g)
2 eggs, medium-sized, seperated
1 tbsp Parmesan powder
1 tbsp grated cheddar
Pinch salt
Confectioners’ sugar
Additional butter and caster sugar
= VANILLA GLAZE =
500 g of whole milk
75 g of cream
2 vanilla bourbon
125 g of caster sugar
40 g of milk powder
35 g dextrose
3 g stab 2000
4 egg yolks (80 g)
Method:
Brush the ramekins with butter at room-
temperature. Then, coat the ramekins with
sugar. And shake out any excess; set aside.
2. Make béchamel sauce (white sauce).
2-1. Over medium heat, add butter in the sauce
pan and melt it. Add in the flour and cook for 1
minute stirring with a wooden spoon. This is
white roux.
Remove the pan from the heat, gradually add
hot milk, and stir until smooth and combined.
Back to medium heat stir constantly until it
comes to a boil. The sauce should form ribbons.
This is white sauce. Remove from the heat.
2-2. Add in salt and vanilla extract and stir until
combined. Separate the egg white and egg yolk
and add in the egg yolks one by one and stir to
combine. The sauce pan is still warm, so pour
the sauce into a separate bowl to prevent
unwanted evaporation; set aside.
3. Whisk egg whites. It is not mixing. It is
incorporating the air. Keep whisking until firm
peaks form. Add gradually sugar while slowly
whisking. Keep whisking until soft peaks form.
This is French meringue.
4. Add about one third of the French meringue
into the white sauce and whisk until
homogeneous. Then, pour all white sauce into
meringue and whisk until just combined. Be
careful not to crush the delicate meringue.
5. Spoon the mixture into ramekins. Run thumb
around inside of rim. This will help the soufflé
to rise straight.
6. Bake at 390 degrees F (200 C.) for 12 to 15
minutes or until well risen
7. Poke a hole, pump berry filling inside
8. Dust with confectioners’ sugar
25. Fruit Bread
Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt1 cup white sugar
1/2 cup vegetable oil
2 eggs
1 cup shredded apple
3/4 cup chopped walnuts
1/2 teaspoon vanilla extract
Method:
Preheat oven to 350 degrees F.Grease one 4 1/2
x 8 1/2 inch loaf pan.
Mix flour, baking powder, soda, salt, sugar, oil,
eggs, apple, walnuts, and vanilla only until dry
ingredients are moistened.
Bake in greased 4 1/2 x 8 1/2 inch loaf pan at
350 degrees F (175 degrees C) for 35 to 40
minutes.
26. Plum Pudding
Ingredients:
85g self-raising flour
¾ tsp ground mixed spice
140g shredded suet
85g fresh white breadcrumb
140g dark muscovado sugar
140g raisin
140g sultana
140g currant
25g mixed candied peel, chopped
finely grated zest and juice of 1 small orange
finely grated zest and juice of 1 small lemon
25g glacé cherry, chopped (optional)
1 small carrot, grated
3 tbsp sweet stout (we used Mackeson)
2 tsp black treacle
Brandy to feed
Method:
Stir the flour, spice, suet, breadcrumbs and
sugar in a large bowl. Tip in the fruit, peel,
cherries (if using) and carrot, then stir well to
mix. Add the remaining ingredients and beat
until thoroughly combined.
Spoon the mixture into a buttered 1.2 litre
pudding bowl (with a buttered disc of
greaseproof paper in the bottom) and press
down well, leaving room for the pudding to rise
a little during steaming. Cover with a circle of
buttered greaseproof paper, then cover with
pudding cloth or foil and tie securely with
string.
Stand the bowl on an upturned saucer in a
saucepan and half fill with boiling water. Cover
tightly and steam for 8 hours, topping up the
water as necessary. Leave to cool in the pan.
Remove the pudding from the pan and discard
the cloth or foil and paper. Then cover with
fresh greaseproof paper and cloth. Store your
pudding in a cool, dry place until required - you
can feed it with a few tablespoons of brandy
once in a while. Before serving, steam again for
2-3 hours.