Internship CYC Week 12: September 9-13

Wednesday 9/9
-Roberto baked carrot muffins, carrot cake, and cheesecakes

Chocolate coconut cheesecake squares- 1 full, 1 half sheet pan
37.5 oz graham crumbs
15.5 oz coconut- 6.75 separate
18.75 oz chocolate
3.4 oz - with chocolate
3 eggs
9 oz butter
18 eggs
18 oz yolks
54 oz cream cheese
36 oz sugar
2 oz vanilla
I always have trouble finding the right ratio of crust to cheesecake in this recipe. Each time I make it the crust must turn out being a different thickness. This time I made two and a half sheet trays. I tried making it thinner so the topping could be thicker. In turn, the topping I made following the double recipe was not enough, and I had to make double that to have enough to fill my trays. I sprinkled coconut and some extra crumbs on top because I had no almonds. I added some vanilla to the cheesecake part to make it taste a little less “eggy.”
made tray of brownies

Banana sponge cake with citrus cream cheese frosting
9 lb cream cheese
1 lb butter
zest 5 lemon
1 orange
3 cp powdered sugar
1 T vanilla

Thursday 9/10
Scoop 50 each lemon, mango, passion fruit sorbet for party
-put pan of ice under sheet trays to help keep them cold as finish scooping the rest
-keep in freezer, put bowls in freezer, just before service put one of each flavor into bowls with mint leaf

15 chocolate dipped strawberries, cookies, brownies for party

need to make pot de crème

cut and decorate banana cake- small rectangles, candy lemon zest –make fine dice, sprinkle on top of cake

plate up green tea cake- very tall, thick layers

Pizza Dough
5.5lb flour
1500 ml cold water
75 g fresh yeast
75 g salt
50 g sugar

All in, mix at speed 1 for 3 minutes, then speed 2 for 7 minutes
23 oz dough for each sheet pan
bench rest, punch out, roll- very stretchy and thin- super difficult to roll to size of sheet pan
un-roll into oiled sheet pan, brush top with oil, herbs and garlic
bake 350 degrees for about 10 minutes
ready for other chefs to use to make pizzas- top with marinara sauce, cheese, veggies, meat and bake again

Frangipane filling in tart crust, top with poached pears, bake 400 degrees for 7 min, lower to 300 degrees for around 40 minutes
There is a problem with the ovens when it gets busy in the kitchen; people put things in and change the temperatures without asking or letting people know. That causes items of mine to either burn or take forever to bake, and this tart was no exception. The oven temperature was too high and when I switched to the lower oven, someone pulled out the tray by accident and the tart slid half way off. The tart was saved, for the most part, just not servable to guests. Luckily Scott, who caught the falling tart with his wrist, was not burned too badly. It made for a nice staff dessert.

Friday 9/11
-box cookies for Belmont
-make pot de crème
-make lemon zest for chiffon cakes
-make red velvet cupcakes, vanilla cupcakes

Yellow Butter cake for cupcakes
24 oz butter
26 oz sugar
1 1/3 t salt
15 oz eggs
7.5 t baking powder
30 oz milk
½ oz vanilla
30 oz cake flour

creaming method
yields 50 cupcakes
I was really happy with the way these cupcakes turned out. They were really moist and had good flavor.

Make lemon curd for mini chiffon cakes
Saturday 9/12
Wedding shower luncheon , 75 assorted cupcakes
-frost vanilla cupcakes with Italian buttercream- cross between zinnia and mum
got directions from marthastewart.com -frost cupcakes with green frosting
dab ½” dot for center- hershey kiss- to anchor petals
#80 fluted tip U, hold at 45 degree angle, squeeze bag, and pull- repeat around, 2 layers around, petals shorter as go in
-green on top as base then Hershey kiss center in brownish/red, yellow, white, orange, and pink petals
-white buttercream on top of red velvet, sprinkle with couple candy silver balls on top
I was really excited to decorate these cupcakes for the wedding shower. The party sheet had no information about anything specific like the bride’s colors or and flavored cake they wanted, so I didn’t have much to go on. I browsed the Martha Stewart website for some ideas and thought the piped flowers were really cute. I was happy with the way they turned out, for the first time doing it. I finished early and was able to help bring them out to the dining room as they were setting up for the shower. We set one at each place setting on the tables, alternating colors and mixing in the 25 red velvets. It was really special to hear the mother and family’s reaction when seeing them, I could tell they were happy with them and glad that I made something special for them. The party also requested a dessert buffet with lemon squares, brownies, cookies, and fresh fruit. For a ladies lunch of 75, I thought there was a lot of dessert; proof being the full plates that were left when the party was over.

Make Italian buttercream, fill/ frost mini chiffon cakes

Fruit tarts
Cakes/cookies for buffet
Sunday 8/13
Prep brunch buffet

Chef wanted me to play around to come up with a recipe for a cinnamon ice cream soufflé that a party requested for a dessert. He said it was basically cinnamon ice cream and cream, whipped and frozen, in an oreo crumb crust. I also tried it in a graham crust. I made the crust and baked it in soup cups then piped the whipped up cream and ice cream. I added a little more cinnamon to enhance the flavor.
8 oz graham cracker
1 ¾ oz melted butter

8 oz oreo crumbs
1 oz melted butter

24 oz cinnamon ice cream
18.75 oz cream
2 dashes cinnamon

melted ice cream and cream, whip like 10 minutes

Make lemon filling for lemon squares, pour into pre-baked shell in cooler- don’t have to move and spill

Internship CYC Week 11: September 2- 6

Wednesday 9/2
-strawberry mousse for tarts
-espresso pot de crème
-frosted/filled 10 mini chiffon cakes

Port of Call city is Miami for tonight’s buffet
-Roberto made flan, tres leches cake, bread pudding

to go party tonight- 30 mini desserts- fruit tarts, éclairs, brownies

decorate 2 birthday plates for guests- write happy birthday in chocolate, slice of cake, sauce, berries

chocolate dip strawberries

Thursday 9/3
Pasta bar buffet- cakes, cookies, fruit tarts

Chocolate Lover’s Obsession x1.5
400 g 80% fat butter (plugra) 600 g
360 g 60-70% chocolate 540 g
400 g powdered sugar 600 g
160 g egg yolks and vanilla 240 g
400 g whole eggs 600 g
200 g sifted cake flour 300 g

oven at 400 degrees
ramekins buttered or sprayed
melt butter and chocolate separately, then whisk together
whisk eggs and vanilla
sift flour and sugar separately
when at room temp, whisk chocolate/butter into egg mixture
fold in sugar, then flour
ladle into ramekins 2/3 full
bake 8-12 minutes
This version of chocolate lava cake was another one of Chef Good’s from his Kendall days. I needed 17 for a party that evening. I scooped the batter into the ramekins and left it in the cooler. Before I left I took them out to come to room temperature, they were going to bake them about an hour after I left. They flipped them out onto dessert plates and served with sauce and some berries.

Green Tea Opera Cake – playing with sponge recipes
Green tea joconde- sheet pan, cut in 4
2 layers green tea buttercream, 4 layers sponge, 1 layer ganache

glacage for opera cake
dark coating chocolate 100%
64% couverture 40%
salad oil 14%

Biscuit Viennois
7 7/8 oz almond meal
1 7/8 oz yolks
3 1/3 oz eggs
7 oz whites
¾ oz sugar
1 5/8 oz cake flour
1 5/8 oz pastry flour

Sift flours
Combine almond, yolks and eggs- whip on high speed until triple in volume
Make medium stiff meringue with egg whites and sugar
Fold meringue into egg mix, fold in flour
Deposit onto lined sheet pan, spread out
Bake 400 degrees for 7 minutes
I found this recipe in my Suas book and thought I could adapt it for the green tea sponge we were looking for. I ended up using 10 g of matcha powder and a total of 4 oz of eggs. The matcha is very dry and made the cake batter almost impossible to spread. Not a good recipe to work with.

Joconde Sponge
7 oz almond meal
6 oz powdered sugar
2 oz cake flour
9.5 oz whole eggs
6.5 oz egg whites
20 g sugar

Sift flour and powdered sugar
Paddle almond flour and eggs, lighten up batter, beat 3 minutes
Whip whites with sugar
Fold together, bake 375 degrees for 7 minutes
This recipe was one I found in a notebook from my Advanced Pastries class with Chef Brooks that I knew would work. I added 1.5 oz matcha powder and .5 oz cake flour; substituting the tea powder for the flour because it was so drying. This one worked very well and had a great chartreuse color, as well as great tea flavor. Upon Chef’s suggestion next time I will add a little vanilla to the batter next time. He also thought the sponge should be a little bit thicker.

Green Tea Italian Buttercream
1500 g sugar
lemon juice
750 g egg whites
2250 g butter
4.5 t matcha (to taste)

layer cake
green tea butter cream
dark chocolate/ white chocolate ganache
butter cream

Friday 9/4
-roll out tart shell dough
-poach pears in left over poaching syrup
-make brownies

make 6 tart shells
rehydrate 1 cp raisins in rum, rehydrate dried cranberries, combine
mix with some frangipane filling, 7 oz each tart, spread across bottom
top with slices of apples that we tossed with sugar and cinnamon
bake until crust brown and apples soft
top with apricot glaze
I’m not sure the variety of apples that I was using but they were not very juicy and seemed to puff up when they baked. The flavor of this tart was really good, next time I would add more frangipane filling and try using a sweeter, juicier apple.

Double recipe joconde sponge- use 3 oz green tea- no flour
-was pretty thick sponge, make opera cake with thick layers. too big!

Saturday 9/5
1.5x’s recipe for lava/chocolate obsession cake for another party of 15
-scoop into cups keep in cooler, spray cups well so come out easily

buffet tonight- fruit tarts, cookies

make chocolate chip cookie dough tonight

Labor day weekend- need lots of desserts- not working Monday
At least 4 chocolate cakes, 4 flourless chocolate, 1 coconut cake, 6 apple tarts, 4 oreo, 4 key lime, 4 flan, 7 fruit pies, 3 cheesecakes, lemon squares, cookies, brownies

Internship CYC Week 10: August 26-30

Wednesday 8/26
Prep pastry cream for tarts

Chocolate cremeux- ½ recipe
134 g cream
2 g gelatin
32 g yolks
58 g chocolate
28 g sugar

Frangipane Pear tart
Spread raspberry jam on bottom of unbaked tart shell
Top with frangipane filling
Top with poaches pears
Bake 375 degrees 25-30 minutes

Poached Pears
2 part red wine
1 part sugar
cinnamon sticks
orange slices
star anise
Peel pears, liquid to cover, bring to boil, simmer until soft

Frangipane filling
8 ½ oz butter
8 ½ oz sugar
3 7/8 oz eggs
8 ½ oz almond flour
2 5/8 oz bread flour
½ oz rum
+/- 10 oz pastry cream

Made double recipe saffron pear upside down cake- baked in two small loaf pans

Thursday 8/27
-bake brownies
-plate for buffet tonight

Frangipane tart
-roll extra pate sucree to line 3 tart shells, leave in cooler
-cook down some cherries; add a little cornstarch and brown sugar, in cooler
-spread layer on bottom of chilled tart shell
-make another recipe of frangipane, add pastry cream
-top tart shell with frangipane
-slice fans of pears
-top tarts with pears
-bake 300 degrees, 45-50 minutes
-glaze with apricot glaze, let cool
-cut into 16 slices

cut upside down cakes, still slightly dense cake but good flavor

plate and cut cakes, fruit tarts, bread pudding

Friday 8/28
-replenish tartlets- make strawberry mousse
-make layer cake with vanilla sponge, layer of lemon curd, layer of strawberry mousse, let rest in freezer, frost with whipped cream

-cut brownies for Belmont order
-plate up items for parties
-dip 60 strawberries
-strawberry mousse cake out of freezer- frost with whipped cream- cut tomorrow
-scoop peanut butter cookie dough and freeze

make cakes for tomorrow?
Chocolate layer cake filled with strawberry white chocolate cream with fresh berries, frosted with plain whipped cream
Chocolate whipped cream cake with chocolate sponge and strawberries

Saturday 8/29
-need tart shell dough
-need pastry cream
-prep for buffet- cakes, lemon squares

Make nut bread for party tomorrow
Ganache top of peanut butter parfaits
Prep cakes for tomorrow buffet

Blueberry Apple Bread
2 lb 10 oz apples, peeled and diced
1 lb 14 oz sugar
4 oz oil
5 eggs
1 lb 4 oz bread flour
1 lb 4 oz pastry flour
1 oz baking powder
½ oz baking soda
½ oz cinnamon
1 lb 2 oz blueberries
12 oz chopped walnuts

Mix apple, oil and sugar on low with paddle until combined
Add eggs, mix well
Sift dry ingredients, add and mix to combine
Add blueberries and nuts, mix
Divide into 4 small, buttered, loaf pans
Bake at 350 degrees for 50 minutes
This bread was needed for a lunch party the next morning. Chef Good found this in one of his old Kendall baking books and had me use it for the “nut bread” the party called for. I was an past an hour overtime already and felt confident leaving with 20 minutes on the timer, I had left cakes before and the Chef or Sous Chef would take them out for me without a problem. About 2 hours later I got a text message at home saying I needed to make more bread in the morning; that it had burnt. I was upset because it took me a long time to prep the ingredients for the bread and knew I would just have to do it all over again in 10 hours. It turns out when the timer went off, for whatever reason, none of the trusty people I told took the bread out of the oven. In the morning we tried cutting off the burned top, sides, and bottom, but it was basically inedible. It was ok to serve to staff, but I was not going to serve it to guests. I remade the bread and it turned out perfectly. I learned not to leave until everything is out of the oven.

Sunday 8/30
Remake apple nut bread
Prep for buffet

Internship CYC Week 9: August 19-23

Wednesday 8/19
-write out recipes for plated desserts for Roberto’s recipe book

Chocolate Cremeux for chocolate tartlet
9 ½ oz cream
1/16 oz gelatin
2 ¼ oz yolks
4 1/8 oz chocolate
2 oz sugar

Cook cream, yolks, and sugar like crème anglaise. Pour over chocolate, stir like ganache, add gelatin

Port of Call buffet is Naples, Italy
I wanted to make something traditionally Napolitano for the buffet, in addition to the cannoli they asked me to make. After looking on the internet I found the Babá al Rhum was a popular item.
Babá al Rhum
17 cl milk (163 g)
25 g yeast
70 g sugar
1 t salt
6 eggs
450 g flour
150 g butter
50 cl water
500 g sugar
6.7 oz rum

Combine yeast and milk in mixer bowl
Add sugar, salt, and egg, and half of the flour
Add bits of butter
Beat for 4 minutes until fluffy
Add rest of flour and mix on low speed
Pour into buttered mold
Cover with towel and leave to raise 30 minutes
Bake 390 degrees for 30 minutes
Take out of oven and flip over after 2 minutes
Let cool 15 minutes
Boil water, rum, and sugar
Cover cakes with syrup
Some overflow of batter in the oven when baking- rose too much before baking? Baked at 350 degrees for 20 minutes in small bundt pans
Cannoli- ricotta, honey, choc chips, chopped pistachios, milk – recipe from Italian website
-slice baba cakes, brush with more rum syrup, fill center with crème chantilly
finish chocolate cremeux tarts

Thursday 8/20
-half strawberry mousse recipe
-half puree- made rest of cream and meringue, easier to make meringue with more stuff
-chocolate brush all tart shells
-make more rhubarb compote- cook down on stove with water and sugar
-fill and frost mini lemon chiffon cakes
-fruit tarts
-with left over passion cream add left over meringue, whipped cream, top off tarts with little pastry cream, top with star fruit and berries

for tonight- make 2 trays sweet dough

dip éclairs in ganache
cover flourless chocolate cake with ganache

tomorrow- make mini chiffons, make espresso pot de crème

bake off tart shells, cut brownies

Friday 8/21
Chiffon Cakes
32 oz cake flour
1 oz baking powder
27 oz sugar
16 oz egg yolks
16 oz oil
8 oz water
9 oz lemon juice
1 oz vanilla
32 oz egg whites
14 oz sugar
1 t cream of tartar

bake 325 degrees, 20-25 minutes
I baked this chiffon sponge in 2 parchment lined sheet trays. The soup cup to me was an odd thing to bake in, as well as being too large for an individual serving of cake. I don’t know why it didn’t occur to me sooner to bake the layers and then use a round cutter to punch out the cakes. This way was a lot faster to bake, faster to cut, and less mess. It made a better sized cake and the layers I didn’t use that day I kept in the freezer and could take some out when we needed more.

Cut cheesecake triangles, drizzle with ganache
Banana sponge cakes- Roberto baked 4 thin layers in sheet pans and left me to finish. Maybe cream cheese frosting? Chocolate butter cream? Hazelnut paste for flavor? Drizzle/ decorate with chocolate when done?

Cream cheese, butter, powdered sugar, and hazelnut paste- for frosting

Tonight- cut brownies, lemon sq’s, dip éclairs, make pot de crème

Espresso pot de crème
3.5 oz 58% chocolate
4 cp espresso infused cream
1/8 T salt
6 yolks (3 oz)
½ cp sugar

Saturday 8/22
-deco brownies, lemon squares, 16 cookies- arrange on 3 tier server for party
-make lemon curd

Saffron Scented Pear Upside Down Cake –magazine recipe
1 cp sugar
¼ cp butter
14 oz pears
1 1/3 cp AP flour
1 ½ t baking powder
½ t ginger
½ t salt
¾ cp buttermilk
¼ cp oil
2 eggs
1 t vanilla
2 T crystallized ginger
pinch saffron threads

oven at 350 degrees
8” cake pan, spray, line with parchment
Pulse saffron and ¼ cp sugar in spice grinder
Paddle butter and saffron in mixer until fluffy, 3 minutes
Spread into bottom of cake pan
Peel pears, halve lengthwise, core, cut ¼” thick slices
Arrange pear slices over saffron butter
Whisk flour, ¾ cp sugar, baking powder, ginger and salt together
Whisk buttermilk, oil, eggs, and vanilla in separate bowl
Add milk to flour and whisk
Pour over pears
Bake until set, about 40 minutes
Let cool, flip to un-mold
My mom actually found this recipe in a magazine and I thought it sounded interesting. I asked Chef to get in some pears and finally I was able try it. I used fresh ginger because I did not have any crystallized, and I thought it would give it a crisper flavor than dried. The final product smelled and looked very pretty. The saffron orange swirled through the butter and made a lovely top of the cake. We tasted a slice and it was good, but the texture was kind of gummy. I asked Chef to try and he found it to be dense and asked about the ingredients. It was not until I retraced my steps and ingredients that I realized I had forgotten to add the oil! The cake was still servable, it actually went very quickly on the buffet, but I knew it was not the way it should be. I would have to wait a couple weeks to get more pears to try it again.

To use up left over oatmeal crumble topping I sliced up some apples and make to pies for the buffet. I used the pre-made pie shells, baked them and filled them with the apples tossed with some lemon juice, sugar, cinnamon, nutmeg, and a little flour. I mounded the topping on top because that is the best part of a crumble! With left over apple filling and topping, I made a small, bottomless crumble for the staff meal. Everyone loved it!
Sunday 8/23
-plate everything for buffet brunch
-cut pies for tonight
-make Italian buttercream