Posts by Friday Baking Project

PRINT Yield: 1 10 ¼” by 15 ¼” jelly roll pan # of Servings: 10 Ingredients ¼ cup (1.1 oz / 31 g) all-purpose flour ¼ cup (1.15 oz / 32 g) cornstarch 4 large eggs ½ tsp vanilla extract ¼ cup (1.75 oz / 50 g) sugar 1 pinch salt Tools and equipment needed:…

PRINT Yield: 2 10 ¼” by 15 ¼” jelly roll pans # of Servings: 20 Ingredients ½ cup (2.2 oz / 63 g) all-purpose flour ½ cup (2.3 oz / 65 g) cornstarch 8 large egg yolks 1 tsp vanilla extract 8 large egg whites ½ cup (3.5 oz / 99 g) sugar 1 pinch…

PRINT Ingredients: 1 ¼ cup (5.8 oz / 165 g) all-purpose flour Pinch of salt 7 ½ tbl (3.75 oz / 107 g) unsalted butter, cold (see notes) ¼ to â…“ cup ice water Tools and equipment needed: Dry measuring cups, scale, small liquid measuring cup Medium mixing bowl. Pastry blender, plastic spatula Food processor…

PRINT Ingredients: 1 ½ cups (7 oz / 198 g) all-purpose flour, or pastry flour 1 pinch kosher salt 9 tbl (4.5 oz / 128 g) unsalted butter, cold1 ¼ to â…“ cup cold water Tools and equipment needed: Dry measuring cups, scale, small liquid measuring cup Medium mixing bowl. Pastry blender, plastic spatula Food…

PRINT Pastry Cream # of Servings:  6 Ingredients 1 pt (16 fl oz) milk ½ vanilla bean (optional), split and scraped 6 egg yolks ½ cup (3.5 oz / 99 g) sugar 2 tbl (.63 oz / 18 g) all-purpose flour, sifted 2 tbl (.63 oz / 18 g) cornstarch. sifted 2 tsp vanilla extract…

PRINT Yield: 1 9″ cake roll # of Servings: 8 Method: Separated Egg Sponge IngredientsCake:6 large egg yolks 4 ½ tsp (.7 oz / 20 g) sugar ½ cup + 4 tsp (2.3 oz / 65 g) hazelnut flour 6 large egg whites ¼ tsp salt 3 tbl (1.5 oz / 43 g) sugar Whipped…

PRINT Yield: 1 8-inch cake # of Servings: 8 to 10 Method: Modified creaming Ingredients ¾ cup + 1 tbl (6 oz / 170 g) Passover Frangipane, room temperature 3 tbl (1 ½ oz / 43 g) sugar 4 egg yolks ¼ cup (2 oz / 57 g) heavy cream1 6 egg whites, room temperature Pinch…

PRINT Yield: 24 fl oz  # of Servings: 10 Ingredients 1 cup (8 fl oz) heavy cream 1 cup (8 fl oz) milk ¼ cup (1.75 oz / 50 g) sugar 1 ½ tbl ( ½ oz / 14 g) light corn syrup ½ vanilla bean, split and scraped 8 egg yolks ¼ cup (1.75…

Making Ice Cream 101 Procedure steps for most custard-based ice creams: Cream and milk are combined in saucepan with part of the sugar, and a flavoring (i.e., vanilla bean) brought to the simmer, heat turned off and left to steep. Egg yolks and the remaining sugar are combined in mixing bowl to form a liaison…

PRINT Yield: 12 fl oz # of Servings: 8 Method: Creaming Ingredients 4 oz almond paste 1 tbl ( ½ oz / 14 g) sugar 3 ½ tbl (1 ¾ oz / 50 g) unsalted butter, cut into tablespoon size pieces, softened 1 large egg 1 tsp vanilla extract 4 tsp (.4 oz / 11…