Week 8 at Seattle Art Institute baking and pastry program

Fondant and piping work
Advanced Pastry

French Macaron
European Cakes

St Honoré,
European Cakes

The Seattle Christmas Gifts & Gourmet show

The Gifts & Gourmet show, was kind enough to host some food demonstration, the student of the Art Institute of Seattle helped...

Christmas show #1

Savory Herb Short Bread Crisp

1 cup AP Flour

¼ t Salt (Kosher)

½ cup Grated Reggiano Cheese

1 T chopped fresh Thyme

1/3 Cup unsalted butter small dice (approx. 1.5 sticks)

Method

·         Place all ingredients in food processor

·         Pulse until dough starts to ball

·         Remove from food processor and form into a log on parchment

·         Wrap tightly  to form a 2 inch diameter log ein parchment by twisting parchment ends

·         Flatten log on four sides to form long rectangle

·         Place in freezer overnight

·         After dough has set slice 1/8 inch sliced pieces set apart on sil pat sheet and bake until  firm and light in color at 350 F

Seeded  Short Bread Crisp

2 1/4 cups AP Flour

2 t Salt (Kosher)

¼ cup corn starch

2 T orange zest

8 ox unsweetened Butter diced small (approx. 2 sticks)

1 T chopped fresh Thyme

1/3 Cup unsalted butter small dice (approx. 1.5 sticks)

1 T Poppy seeds toasted

2 T Sesame Seeds Black toasted

2 T Sesame Seeds White toasted

1 T Chia Seeds toasted

Method

·         Pre toast all seeds (note: play with various seed combinations) and place on cookie sheet

·         Place all other ingredients in food processor

·         Pulse until dough starts to ball

·         Remove from food processor and form into a log on parchment

·         Wrap tightly to form a 2 inch diameter log in parchment by twisting parchment ends

·         Flatten log on four sides to form long rectangle

·         Unwrap formed dough and press each side into cookie sheet of mixed toasted seeds

·         Place in freezer overnight

·         After dough has set slice 1/8 inch sliced pieces set apart on sil-pat sheet and bake until  firm and light in color at 350 F

Christmas Show #2

Salmon Gravlax

1 Salmon side (trimmed and pin boned)

By ratio: 3:1

3 parts sugar (aprox.  2 pints )

1 Part kosher salt (approx. 1 1/2 cups)

Aromatics: 10 juniper berries, 3 Bay leaf, 1/3 bunch parsley, 1/3 bunch chives, 1/3 bunch Thyme

4 Onions fine julienne

Method

·         Add all ingredient to a large bowl and mix well

·         Place ½ the salt/sugar cure mix on large sheet of plastic

·         Place trimmed and pin boned salmon side wrapped in cheese cloth on top of cure

·         With remaining cure cover the top of salmon and wrap in plastic

·         Repeat and wrap in second layer of plastic

·         Place wrapped salmon on ½ sheet pan and cover with additional sheet pan and compress two sheet pans together with masking tape straps or weight in refrigerator

·         Hold refrigerated for 48 hours

Waffle Batter

Can use as waffle or pancake (blini)

3 cups flour

1 cup corn meal ( or sub Buckwheat flour)

1 cup sugar

1 T Baking powder

1T salt Kosher

6 whole eggs

1 T neutral oil

Milk as needed

Method

·         Add all dry ingredients mix well

·         Add 6 eggs and add milk while mixing until THICK batter is achieved (do not over mix)

·         Add neutral oil

Christmas in Seattle, Gift and Gourmet show Saturday recipes #3

Advanced pastry 2013

Delicious Dulcey, Mousse dulcey, Jivara sponge, Caramelia cremeux, crumble and berries

Raspberry and lemon meringue tart

Delicious Dulcey #2

Lemon tart and milk foam

Berry and Rhubarb tart

Recipe for the North West Chocolate festival 2013

Sugar Class Summer 2013, part 1T

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