Fresh Fruit Tart  

Ingredients: Metric %
Fresh fruit ( see procedure) 750 g 100
Pastry Cream (p.267)   480 g 64
10-in. (25-cm) baked tart shell 7 g 0.9
Apricot Glaze (p.198)   15 g 2
Total weight: ### g 166.9

PROCEDURE:
1.Select the fruit for the tart. Fresh fruit tarts may be made from all one fruit or a colorful
combination of two or more fruits. Prepare fruit as necessary. Trim and wash. Cut large
fruits such as peaches or pineapples into even slices or uniform bite-size pieces. Poach hard
fruits such as apples or pears ( see p.586 for poaching methods). Drain all fruits well.
2. Spread a layer of pastry cream in the baked shell. Use enough pastry cream to fill
it about half full.
3. Care fully arrange the fruit on top of the pastry cream.
4. Warm the apricot glaze; if it is too thick, dilute it with a little water or simple syrup.

Brush the glaze on the fruit to coat it completely.

Lemon Tart        
Metric
Ingredients:
10-in. (25-cm) tart shell 1
Sugar   120 g
Lemon zest, grated 15 mL
Eggs   190 g
Lemon juice   175 mL
Heavy cream   60 mL
561 g
Total weight:

PROCEDURE:
1. Bake the tart shell until it is golden but not too brown. Cool.
2. In a mixer fitted with the paddle attachment, blend the sugar and zest together
thoroughly.
4. Mix in first the lemon juice and then the cream. Pass the mixture through a strainer.
5. Pour the strained filling into the tart shell. Bake at 325F( 165C) just until the filling
Basic Chocolate Ganache  
Ingredients: Metric %
Chocolate Chips   250 g 100
Heavy cream   188 g 75
Total weight: 438 g 175
PROCEDURE:
1. Chop the chocolate into small pieces. Place in a bowl.
2. Bring the cream just to a boil, stirring to prevent scorching. (Use very fresh cream; old
cream is more likely to curdle when it is boiled.)
3. Pour cream over the chocolate (a). Let stand for a few minutes. Stir until the chocolate is
completely melted and the mixture is smooth (b). If necessary, warm gently over low heat to

Sweet Tart Dough      

Bake
Portion Size: Temp: 325 F
Bake
Yield: Time: 8-12 mins
Ingredients Amount Unit %
Unsalted butter, soft 200 g 50%
Powdered Sugar 100 g 25.0%
Salt   10 g 3%
Eggs   132 g 33%
Water   20   5%
AP Flour   400 g 100%
Total 862 216%

1 Cream butter and powdered sugar in a large mixer fitter with a paddle attachment.
2 Combine the egg yolks and whole eggs. Add them slowly to the creamed mixture. Mix
until smooth and free of lumps, scrapping down the sides as needed.
3 With the mixer on low, slowly add the flour to the mixer. Mix until incorporated; do not
overmix. The dough should be firm, smooth and not sticky.
4 Pack the dough into a full sheet pan that is lined with plastic wrap. Make sure to pack the
dough in evenly. Wrap the sheet pan in plastic wrap, lable and date and chill.
5 When ready to form into tart shells, take some of the dough and place it between 2
pieces of parchment and sheet out to 3.
6 Cut out rounds using the container for the round cutters for the proper size. Place cut rounds on a
sheet pan lined with parchment.
7 If using right away, keep the tart dough chilled in the walk in. Place the rounds inside the tart
rings, making sure there is not a gap on the bottom between the ring.
8 Also, make sure the make the edges as nice as possible, if not trim away the edges with a
pairing knife before baking.
9 If storing the rounds for later use, place 2 pieces of parchment between each layer of rounds. Wrap
and date and put in the freezeron a single sheet pan.
Note: Depending on what the tart shells will be used for, baking may or may not be required right

Note: Sheeting and cutting the tart dough out works best when it is cold.

Pastry Cream (Cream Patisserie)

Ingredients: Metric %
100.0
Milk     500 g %
Sugar     62.5 g 12.5%
Egg yolks     45 g 9.0%
Whole eggs     62.5 g 12.5%
Cornstarch     40 g 8.0%
Sugar     62.5 g 12.5%
Butter     30 g 6.0%
Vanilla extract   7.5 g 1.5%

Total weight: 810 g 1.62 oz.

PROCEDURE:
1. In heavy saucepan or kettle, dissolve the sugar in the milk and bring just to a boil.
2. With a whip, beat the egg yolks and whole eggs in a stainless steel bowl.
3. Sift the cornstarch and sugar into the eggs. Beat with the whip until perfectly smooth (a).
4. Temper the eggs mixture by slowly beating in the hot milk in a thin stream (b).
5. Return the mixture to the heat and bring to a boil, stirring constantly.
6. When the mixture comes to a boil, continue to stir constantly and boil for up to 2 minutes,
until the cream has no raw, starchy taste (c ). ( As always when tasting, use a clean tasting
spoon, and do not reuse the spoon.)
7. Remove from the heat. Stir in the butter and vanilla. Mix until the butter is melted

and completely blended in (d).

8. Pour out into a clean, sanitized hotel pan or other shallow pan. Cover with plastic
film placed directly in contact with the surface of the cream to prevent a crust from
forming ( e). Cool and chill as quickly as possible.
9. For filling pastries such as éclairs and napoleons, whip the chilled pastry cream until smooth

Chantilly Cream  
250
Ingredients:     Metric   %  
Heavy Cream     250 g 100%  
Confectioners Sugar   40   16%  
Vanilla Extract   5 g 2%  
Total weight: 295 g 118%
PROCEDURE:
Whip by hand or mixer until you reach the soft peaks add sugar
Add Vanilla and continue to whip until stiff peaks
Don’t over mix.

Old Fashioned Apple Pie  

Ingredients: Metric

Apples, peeled and sliced   600 g

Lemon juice     15 g

Sugar       225 g

Cornstarch     22.5 g

Salt       1.75 g

Cinnamon     1.75 g

Nutmeg       0.5 g

Butter       22.5 g
Total
weight: 889 g

PROCEDURE:

Use the old-fashioned method (p.295).

1. Select firm, tart apples. Scale after peeling and coring.

2. Combine the apple sliced and lemon juice in a large mixing bowl. Toss to coat apples

with the juice.

3. Mix together with sugar, cornstarch, salt and spiced. Add to the apples and toss

gently until well mixed.

4. Fill the pie shells, packing down the apples well. Dot the tops with pieces of butter before

covering with top crusts. Bake at 400F (200C) about 45 minutes.

Fresh Apple Pie      

Ingredients: Metric
Apples, peeled and sliced   600 g

Butter       30 g

Sugar       90 g

Water, cold     60 g

Cornstarch     24 g

           

Sugar       100 g

Salt       1 g

Cinnamon     1 g

Nutmeg       0.5 g

Lemon juice     10 g

Butter       7 g
Total
weight: 923.5 g

PROCEDURE:

Use this variation of the cooked fruit method (p.294).

1. Sauté the apples lightly in the first quantity of butter until they are slightly softened. Add the

first quantity of sugar as the apples cook. This will draw juices out of the apples, which will then

simmer in these juices.

2. Mix the water and starch until smooth. Add the starch mixture to the apples and boil

until the liquid is thick and clear.

Pumpkin Pie      

Ingredients: Metric

Pumpkin puree     375 g

Milk       300 g

Pastry flour     15 g

Cinnamon     2 g
Nutmeg       0.5 g

Ginger       0.5 g

Cloves       0.25 g

Salt       2 g

Brown sugar     145 g

Eggs ( see Note)     150 g

Corn syrup or half corn syrup 30 g

1020.25

PROCEDURE:

1. Place the pumpkin in the bowl of a mixer fitted with the whip attachment.

2. Sift together the flour, spices, and salt.

3. Add the flour mixture and sugar to the pumpkin. Mix at first speed until smooth and

well blended. Avoid whipping air into the mix.

4. Add the eggs and mix in. Scrape down the sides of the bowl.

5. Turn the machine to low speed. Gradually pour in the syrup, then the milk.

6. Stir the filling to remix. Fill the pie shells. Bake at 450F (230C) for 15 minutes.

Lower the heat to 350F (175C) and bake until set, about 30-40 minutes more.

French Silk      

Ingredients: Metric

Chocolate chips     120 g

Butter       180 g

Powder Sugar     150 g

Vanilla       7.5 mL

Eggs, pasteurized     150 g

Garnish          
Total
weight: 607.5 g

PROCEDURE:
1. Melt the chocolate, then cool until just barely warm.

2. Using the paddle attachment, cream together the butter and sugar until light.

3. Beat the melted chocolate into the butter mixture until well blended.

4. Mix in the vanilla.

5. Add about one-third of the eggs. Using the whip attachment, whip at medium speed

for 5 minutes.

6. Add another third of the eggs. Whip at medium speed for 5 minutes.

7. Add the remaining eggs. Again whip for 5 minutes. The mixture should be smooth and light.

8. Fill baked pie sheets. Chill until firm enough to slice.

Cherry Pie      

Ingredients: Metric

Cherries, frozen,     1000 g

Drained juice plus water   300 mL

Water, cold     190 mL

Cornstarch     75 g

Sugar       285 g

Salt       8 g

Lemon juice     22 mL
Total
weight: 1880 g

PROCEDURE:

Use the cooked juice method (p.294).

PROCEDURE:

Use the cooked juice method (p.294).

1. Thaw the cherries in their unopened original container.

2. Drain the cherries. Add enough water to the juice to measure 16.9 oz. (500 mL).

Add the first quantity of sugar.

3. Mix the cold water and the starch.

4. Bring the juice mixture to a boil, Stir in the starch mixture, Return to a boil to thicken.

5. Add the remaining ingredients, except the drained cherries. Stir over heat until the

sugar is dissolved.

6. Pour the syrup over the drained berries. Mix gently. Cool completely.

7. Fill pie shells. Bake at 425F (220C) about 30 minutes.