Recetas

FORMULA: CLASSIC PUFF PASTRY
Ingredients Baker’s % Kilogram US decimal Lb & Oz Test
Bread flour 100.00 2.800 6.173 6 ¾ 1 lb 3 ¾ oz
Water 48.00 1.344 2.963 2 15 ⅜ 9 ½ oz
Butter 10.00 0.280 0.617 9 ⅞ 2 oz
Salt 2.00 0.056 0.123 2 2 tsp
Lemon juice 1.00 0.028 0.062 1 1 tsp
Malt 1.00 0.028 0.062 1 1 ½ tsp
Total 162.004.536 10.000 10 0 2 lb
Butter for lamination 50.00 2.268 5.000 5 0 1 lb
Puff pastry is also called pâte feuilletée in French. The dough rises because of the stream created from the large amount of butter contained in between the many layers of dough. Puff pastry is the foundation of countless pastries, desserts, savories, and other delicacies.
Note
Butter for lamination is apercent of the total dough weight.
Process
Mixing Mix all the ingredients (except for the butter for lamination) to incorporation (3 to 4 minutes on first speed).
Transfer to a lightly floured sheet pan, form into a flat square, and cover with plastic.
Resting Allow the dough the rest in the refrigerator for 1 hour.
Lamination 5 to 6 single folds
2 folds at a time; allow 30 minutes rest betweeneach set of folds.
Sheeting After a resting time of at least 30 minutes, sheet the puff pastry to ⅛ inch (2 mm). Use as desired.
Baking 350°F (176°C) in a convection oven. Time will vary according to product composition.




RECIPE 15.14 FRAISIR TORTE
Yield: 4 Tortes, 8 in. × 6 in. (20.5 cm × 15 cm) each
Pistachio Spongecake (page 489), fully baked 1 full sheet 1 full sheet
Simple Syrup(page 77)
7.5 fl. oz. 225 ml
Raspberry liqueur 2.5 fl. oz. 75 ml
Raspberry purée 2 oz. 60 g
Raspberry Cream Filling (page 529)
2 lb. 960 g
Fresh strawberries, whole 3 lb. 1500 g
French Mousseline Buttercream (page 464)
as needed as needed
Marzipan as needed as needed
Food coloring (optional) as needed as needed
Neutral glaze (optional) as needed as needed
Fresh berries (optional) asneeded as needed
Sugar decorations (optional) as needed as needed
RECIPE 13.26 VANILLA SPONGECAKE
Yield: 1 Full-Sheet Pan, 18 in. × 24 in. (45 cm × 60 cm)
Method: Spongecake
Eggs 11.5 oz. (7 eggs) 345 g 209%
Egg yolks 4.2 oz. (7 yolks) 125 g 76%
Granulated sugar 10 oz. 300 g 181%
Vanilla extract 1.5 fl. oz. 45 ml 27%
Cake flour, sifted 5.5 oz. 165 g 100%
Egg whites 7 oz. (7 whites) 210 g127%
Powdered sugar, sifted 2 oz. 60 g 36%
Total batter weight: 2 lb. 9 oz. 1250 g 756%
• 1 Line a full-sheet pan with parchment. Lightly butter and flour the paper.
• 2 Whip the eggs, egg yolks, sugar and vanilla in a mixing bowl on medium high speed until the mixture forms thick ribbons.
• 3 Remove the yolk mixture from the machine and delicately fold in the flour. Set aside.
• 4 In aseparate bowl, use a clean whip to whip the egg whites and powdered sugar to medium-soft peaks.
• 5 Lighten the yolk mixture with one-third of the whipped egg whites, then fold in the remaining whites.
• 6 Spread the spongecake batter evenly on the prepared sheet pan using an offset spatula. Bake at 425°F (220°C) until the cake springs back when lightly touched, approximately 7 to 8 minutes.VARIATIONS:
Chocolate Spongecake—Reduce the cake flour to 4 ounces (120 grams) and sift it with 1.5 ounces (45 grams) cocoa powder.
Pistachio Spongecake—Add 1.5 ounces (45 grams/27%) pistachio compound to the yolk mixture once it is whipped. Add 3 ounces (90 grams/54%) pistachio flour to the dry ingredients. Fold 5 ounces (150 grams/91%) coarsely chopped pistachios into the batter.
RECIPE 14.24RASPBERRY CREAM FILLING
Yield: 2 lb. (960 g)
Method: Stirred custard
Traditional French Buttercream (page 491)
14 oz. 420 g
Pastry Cream (page 502)
12 oz. 360 g
Raspberry purée 5 oz. 150 g
Raspberry compound 1 oz. 30 g
• 1 Cream the Traditional French Buttercream until light and fluffy. Set aside.
• 2 Combine the Pastry Cream, raspberry purée and raspberry compound.
• 3 Delicately fold the...