#bee-cookies

[bee-cookies]

Petit Fours Glace- Frangipane

Petit Fours are small bite sized cakes, usually no more then just one to two bites each. The most common type of cake used is Frangipane, because it is very dense and wont fall apart when cut. Petit Four Glace are very small, we cut ours into 1.5 in x 1.5 in sqaures. We then dipped them in fondant and topped them with Marzipan. Now what is Fondant? Fondant is a glaze that is used to top Petit Fours and cakes, it is ver sweet since its main ingredient is powdered sugar. You have probably seen Fondant on things like wedding cake or birthday cakes you have purchased from a bakery. And what is Marzipan? Marzipan is a sugar dough, it is a lot like play-doh where it can be molded and sculted into an infinite number of things, like roses or pumpkins. The end product is very beautiful when cut and dipped properly, which isn't as hard as it looks. However, it is very sweet, since most of the ingredients in the Petit Four is sugar or something sweet, so it can be very overwhelming. Most people only eat one because of how sugary and sweet it is. 

FRANGIPANE

INGREDIENTS

-          ALMOND PASTE 9.25 OZ

-          SUGAR 9.25 OZ

-          BUTTER, ROOM TEMP 9.25 OZ

-          EGGS 12 OZ

-          CAKE FLOUR, SIFTED 4 OZ

METHOD OF PREP:

1. Cream Almond Paste + sugar until it resembles sand.

2. Slowly add small pieces of butter.

3. Add eggs very slowly, scraping bowl half way through.

4. Slowly add cake flour.

5. Batter must be spread evenly onto a VERY FLAT, greased + papered 1/2 sheet pan.

6. Bake for approximately  30 - 40 min or until golden brown.

7. Un-mold at room temperature onto a cutting board or cake cardboard

FONDANT

INGREDIENTS

-          1 pound 8 oz Sifter Powdered Sugar

-          2 tablespoons Corn Syrup

-          ½ cup Room Temp Water

-          1 teaspoon Almond Extract (optional)

METHOD OF PREP:

Combine all ingredients in bowl and mix until all is blended together.

Heat in a heavy bottomed pot to 98 degrees, whisk constantly. IMPORTANT: DO NOT heat over 110 degrees!

Place pot in a large bowl with a towel on the bottom.

Angle pot so fondant gathers to one side of the pot, and start to dip petit fours, spread fondant using fork and lift out with fork.

MEP- Scale, Stand mixer, Paddle attachment, Half sheet pan, Large offset, Cutting board, Knife, Pot, Whisk, Fork

[bee-cookies]

Rolled- Sugar Cookies

Sugar cookies, like chocolate chip cookies, are one of the most popular and frequently made cookies. It's so popular because it is so easy to make, it tastes good and the dough can be cut into to nearly any shape. This makes it perfect for any occassion, such as holidays, birthdays, or parties. Unfortunately we won't be able to finish them until Monday 10/6, so I do not have a picture of the finished product. However, my cookies are shaped like moons, for Halloween, and frosted with yellow Royal Icing and a dark yellow (kind of like mustard yellow) face. Sugar cookies are universally loved by people of all ages, they are easy to make and they are delicious which is why they are so popular.

1-2-3 DOUGH

INGREDIENTS

-          Sugar, granulated 1 lb.

-          Butter, unsalted, room temperature 2 lbs.

-          Eggs, whole 6 oz.

-          Flour, pastry 3 lbs.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. In the bowl of a stationary mixer fitted with a paddle, cream the sugar and butter.

4. Add the eggs gradually. Scrape well.

5. Add the flour and mix on low speed until well blended.

6. Refrigerate before using.

MEP- Scale, Stand mixer, Paddle attachment, Rubber scraper, Sheet pan, Parchment paper

[bee-cookies]

Ice Box- Checkerboard Cookies

Checkerboard cookies are great if you need a quick cookie for a party or event. They look amazing and take a very little time to bake.They dont have much flavor wise, which is why I didnt really like them that much. However, they did look very nice when we cut them.

VANILLA COOKIES

INGREDIENTS:

-          U.S. Standard Metric Butter 1 lb., 11 oz.

-          Sugar, confectioner’s 10 oz.

-          Extract, vanilla .25 oz.

-          Extract, orange .25 oz.

-          Flour, bread 2 lbs., 3 oz.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. Cream butter and sugar.

4. Add remaining ingredients and mix until combined.

5. Form into desired shapes and place on parchment-lined sheet pan.

6. Assemble checkerboard cookies as directed by the instructor.

7. Bake at 350°F (177°C) until golden brown.

CHOCOLATE COOKIES

INGREDIENTS:

-          U.S. Standard Metric Butter 1 lb., 11 oz.

-          Sugar, confectioner’s 10 oz.

-          Extract, vanilla .25 oz.

-          Cocoa 4 oz.

-          Flour, bread 2 lbs., 1 oz.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. Cream butter and sugar.

4. Add remaining ingredients, mix until combined.

5. Form into desired shape; place on parchment-lined sheet pan.

6. Assemble checkerboard cookies as directed by the instructor.

7. Bake at 350°F (177°C) until golden brown.

MEP- Scale, Stand mixer, Paddle attachment, Ruler, Knife, Pastry brush, Egg white wash

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Petit Fours Demi-Sec- Madeleines

Petit Four Demi-Secs are like Petit Four Secs but are slightly less dry, they are dipped in a glaze, chocolate or are sandwiched together with jam, unlike the Secs. Now, there are many stories attributed to the history of Madeleines. One of them says, in the 17th century a duke visiting a French castle in the town Commercy was given the biscut by a peasant girl, her name was Madeleine. It was also said that he was introduced to the peasant girl by the duke's daughter. Madeleines are very cake like, with no decernable flavor, from what I can tell. We dipped them in an orange glaze, this gave them more flavor and made them into Demi-Secs, instead of just Secs. 

MADELEINE

INGREDIENTS

-          Butter, melted, for molds As needed

-          Flour, bread 4 oz.

-          Flour, pastry 4 oz.

-          Baking powder .2 oz.

-          Whole eggs 5 ea. 

-          Sugar, granulated 6 oz.

-          Lemon zest 1 ea.

-          Butter, melted 6 oz.

-          Sugar, confectioner’s For garnish

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. Brush the molds with melted butter and reserve.

4. Sift together the flours and baking powder.

5. In the bowl of a stationary mixer fitted with a whip, whip the eggs until foamy. Continue whipping and add the sugar gradually until the mixture is pale yellow and thick. Add the lemon zest.

6. While whipping on low speed, gradually add the flours.

7. Remove approximately 1/3 of the batter and fold into the melted butter. Return the butter mixture to the batter in the mixing bowl and blend.

8. Fill the molds almost to the top.

9. Bake in a 425°F (218°C) oven until the madeleines are golden brown.

10. Unmold and dust with confectioner’s sugar.

MEP- Madeleine molds, Pastry brush, Sifter, Stand mixer, Whip attachment, Zester

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Petit Fours Sec- Financiers

What is a Petit Four Sec? It is defined as a cookie that is dry, no filling or glaze or frosting. And now you may be wondering what a Financier is. A Financier is a very rich and buttery almond cake. Some chefs believe that it originated in the finacial district of Paris. It is believed that the bankers liked these cakes made by local bakers, and became very popular in the area. Now in our class, we made them and stuck whole almonds in the dough before baking them and them dusted them with Confectioner's Sugar. 

FINANCIERS

Ingredients:

-          Butter 1 lb., 5 oz. 

-          Flour, bread 4.5 oz.

-          Flour, pastry 4.5 oz.

-          10x sugar 1 lb., 8 oz.

-          Flour, almond 9 oz.

-          Egg whites 1 lb., 5 oz.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. In a heavy-bottomed pot, cook butter on low heat until brown. Remove from heat and reserve.

4. Sift bread flour, pastry flour, and 10x sugar together. Place in the bowl of a stationary mixer fitted with a paddle, and add the almond flour.

5. Gradually add the egg whites while mixing on medium speed.

6. Add the room-temperature browned butter and blend.

7. Place in a covered container and refrigerate overnight.

8. Pipe batter into prepared molds and bake in a 375°F (191°C) oven until the edges are golden brown.

MEP-Scale, Heavy-bottom pot, Sifter, Piping bag, Finanicier mold.

[bee-cookies]

Bagged/ Pipped: Spritz

Spritz cookies, otherwise known as butter cookies, are not commonly known or made in a common household. The dough is as thick as a chocolate chip cookie dough, because of its thickness it can be piped. Though it takes a lot of strength to pipe, the end result looks great. The shape is easy to make, you just pipe in a circle from the inside to the out. After they are baked and cooled you simply pipe raspberry jam on top of it. 

BUTTER COOKIES

INGREDIENTS: 

-          Butter 1 lb., 1.5 oz.

-          Sugar, confectionery 10.5 oz.

-          Eggs, whole 6.75 oz.

-          Extract, vanilla 1 oz.

-          Flour, pastry 1 lb., 10.5 oz.

METHOD OF PREPARATION:

1. Gather all the ingredients and equipment.

2. Scale ingredients.

3. In the bowl of a stationary mixer fitted with a paddle, cream the butter and sugar until light and fluffy.

4. Add eggs and vanilla gradually. Scrape well.

5. Add pastry flour and incorporate.

6. Using a pastry bag with the desired tip, pipe shapes on a parchment-lined sheet pan.

7. Bake in a 350°F (177°C) oven until golden brown.

MEP- Stand mixer, Paddle attachment, Pastry bag, Star tip #823, Sheet pan, Parchment paper, 

[bee-cookies]

Sheet: Brownies

Though it may not seem like a cookie, a Brownie is actually considered a Sheet cookie, which is cooked in a sheet pan and cut up into portions. Brownies are very popular, mainly for its chocolate flavor and the endless ammount of things you can add it them to give them added flavor. You can add nuts, peanut butter, caramel, more chocolate. You can frost them, or do what we did and put chocolate ganache on top of them. Brownies can be served in the pan it was baked in, can be put on a serving tray or you can put them in tins like we did. 

BROWNIES

INGREDIENTS:

-          BUTTER 12 oz

-          SUGAR 1 # 8 oz

-          EGGS 6 whole

-          VANILLA EXTRACT 3/4 oz

-          COCOA POWDER 6 oz

-          SALT 1 1/2 tsp.

-          BAKING POWDER 1 1/2 tsp.

-          CAKE FLOUR 5.14 oz

-          BREAD FLOUR 4.5 oz

-          CHOCOLATE CHUNKS 1 # 2 oz

-          WALNUTS 6 oz

METHOD OF PREP:

1. Lightly toast walnuts, set aside to cool.

2. Whisk together sugar with the eggs, add vanilla, donʼt over whip, just enough to combine.

3. Melt the butter, in microwave, + drizzle into sugar mixture.

4. Sift the dry ingredients together, add to the egg mixture by ʻfoldingʼ gently- donʼt over mix the batter.

5. Fold in the walnuts + chocolate chips.

6. Pan the batter in 1/2 sheet pan that has been greased + lined with parchment paper.

7. Put 1/2 sheet pan on a full sheet pan before putting in oven.

8. Bake brownies until they are 95% set, ie: when tested with the tip of a knife, the crumbs sticking to the knife are slightly moist.

9. Baking time will vary depending on the oven used, check the brownies after 20 min, rotate the pan to insure even baking.

10.Cool brownies, depan, apply ganache, then chill until firm before cutting

MEP-  2 Half sheet pans (for walnuts and for brownies), parachment paper, Stand mixer, whisk attachment, Rubber scraper, large offset, decorating comb.

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Dropped: Chocolate Chip

Chocolate Chip cookies are the most famous and common cookies in America. Families make them at home all year round, kids get them at school, you can buy them already made or from scratch. Chocolate Chip cookies are loved across the nation and around the world and a garunteed crowd pleaser. We made our chocolate chip cookies with chocolate chunks in them instead of chips, they still tasted the same butit gave it a little more of the chocolate taste. 

CHOCOLATE CHIP COOKIES

INGREDIENTS:

-          BREAD OR ALL PURPOSE FLOUR 238 g

-          BAKING SODA 2.3 g

-          KOSHER SALT 3 g

-          BROWN SUGAR (LIGHT) 134 g

-          UNSULFURED BLACKSTRAP MOLASSES 12 g

-          SUGAR 104 g

-          60-70% 3/8” CHUNKS CHOCOLATE 107 g

-          CHOCOLATE CHIPS 107 g

-          BUTTER (UNSALTED), ROOM TEMPERATURE 167 g

-          EGGS 60 g

METHOD OF PREP:

1. Place flour in bowl, sift in baking soda, add salt.  Whisk together.

2. Place brown sugar in bowl, stir in molasses.  Add granular sugar.

3. Mix chocolates together in a bowl.

4. Cream butter + sugar mixture together for 3-4 min, until fluffy.

5. Add eggs, mix on low speed until combined.

6. Add dry ingredients in 2 additions, low speed, just until combined.

7. Add chocolates, pulse low speed until combined.

• Refrigerate dough for 15 - 30 minutes.

• Scoop evenly using # 30 scoop

• Bake at 325° F for 12 -14 min.

• Yield: 18 - 20 cookies

MEP- Scale, Stand mixer, Whisk attachment, Rubber scraper, Sheet pan, parchment paper, cookie scoop # 30