Pate Brisee- ½ recipe
8.6 oz pastry flour
1 tsp salt
5.6 oz butter
1.75 oz cold water
9 1/8 oz bittersweet chocolate
6 ¾ oz butter
6 ¾ oz eggs
15 ¾ oz sugar
½ tsp salt
2 tsp vanilla
9 1/8 oz pastry flour
1lb 2 ¼ oz cream cheese
5 ½ oz sugar
3/8 oz lemon juice
1/8 oz vanilla
4 ¾ oz eggs
1 5/8 oz cream
1 5/8 oz sour cream
Lemon Bar Filling
1lb 3 3/8 oz sugar
12 1/8 oz eggs
5 ¾ oz lemon juice
2 5/8 oz bread flour
-melt chocolate and butter together, sift flour.
-mix eggs and sugar over waterbath- melt sugar slightly, makes more stable foam, gets more fluid, moisture is melting
-whip in mixer until slightly pale, if whip a lot makes cakier texture. Add salt and extract, salt is stabilizer for eggs, doesn’t decrease whipping time, thin ribbon stage.
-pour in chocolate and butter, mixture is warm, don’t risk lumps.
-foam unstable because adding fat- chocolate
-fold in flour, don’t over mix.
-add any extra chocolate chips or flavoring now, can sprinkle nuts on top
-parchment paper on bottom pan
-5-7% chocolate chips/ nuts to add
-smooth with spatula.
-325 degrees convection, around 30 minutes
-Top with ganache when cool. Freeze brownies before cutting to make sure ganache is set and will cut smoothly.
-paddle cream cheese until smooth
-want everything at room temp
-cream goes in last
-baked custard, water bath, heat from bottom, bottom 8-10, top off, front door heat 6, damper open- want steam to escape out
-bake ¼ sheet tray
-silicone mold- individual
-Prepare Pate Brisee and line quarter sheet pan, chill.
-Let rest 30 minutes in cooler, skim off air bubbles at top and discard.
-Fold in flour gently to not create any new bubbles, pour into shell and bake.