Vanilla Pate Sucree
13 7/8 oz Bread Flour
5 5/8 oz Powdered Sugar
1/2 tsp Baking Powder
6 7/8 oz Butter
3 1/2 oz Eggs
2 1/8 oz Almond Meal
1 ea Vanilla Bean
Chocolate Pate Sucree
Vanilla Pate Sucree - replace 20% of flour with Cocoa Powder
Madeleine
7 ½ oz Sugar
1 1/8 oz Brown Sugar
1/8 tsp Salt
1 ½ oz Honey
10 1/8 oz Eggs
91/8 oz Pastry Flour
1 ½ tsp Baking Powder
9 1/8 oz Butter
Financier
12 1/2 oz Powdered Sugar
4 1/2 oz Almond Meal
4 3/4 oz Bread Flour
2/3 tsp Baking Powder
1/2 ea Vanilla Bean
1 1/8 oz Trimoline
6 3/4 oz Butter, browned
12 5/8 oz Egg Whites
Florentine Cookies
100 g Butter
100 g Sugar
28 g Glucose
30 ml Cream
100 g Sliced Almonds
Checkerboard Cookies
-Chocolate and Vanilla Pate Sucree
-Pretty flexible dough.
-roll dough on sheeter to 6 mm.
-can make a lot of different kinds of cookies.
-Icebox cookies- chill between each layer.
-cut chocolate dough into a square.
-dust off excess flour, brush top with milk- works like an egg wash- sticks layers together.
-press chocolate layer on top; smooth so there are no air bubbles.
-cut off edge of vanilla with pizza wheel.
-chill 30 minutes in cooler, until dough is firm.
-cut square in ½, brush with milk, layer together again.
-cut 6mm again- strips.
-make opposite color layers but turning.
-dough has to be really cold or it will smoosh together.
-will look cube shaped.
- With dough scraps roll thin and wrap around cubes, brushed with milk to ensure a good seal.
-bake 380 degrees in deck oven.
-make 6 mm slices to bake.
-Bake 10-12 minutes until bottoms just get golden color.
Madeleine
-well method.
-whisk eggs, sugar, and honey.
-sift flour and baking soda.
-mix by hand.
-batter must rest for 1 ½ hrs minimum.
-can keep up to 3 days in the cooler.
-Fold in baking soda and flour.
-Add melted room temperature butter, add zest.
-Rest batter.
-Brush mold with soft butter and dust with bread flour.
-Fill piping bag, pipe down center to fill mold, scrape tip against end.
-Can make batter 1 day before.
-Smaller the cookie, higher the temp.
-Bake 425 want nice and crisp.
-Same baking for financier.
Financier
-calls for egg whites- not as tender as Madeleine, crispier.
-add invert sugar to absorb a lot of moisture from whites to give crispy outside and soft inside.
-all drys sifted, into mixer with invert sugar, with paddle.
-mix well.
-let solids of browned butter settle to bottom of bowl.
-add butter to drys, don’t add all solids, too burnt flavor, want light nutty flavor.
-named after shape- looks like gold bar shape- financers.
-add ½ egg whites, makes nice paste.
-speed 1, then to speed 2.
-want no lumps.
-when smooth add remaining whites then vanilla.
-Chill until ready to pipe.
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