Internship CYC Week 8: August 12-16

Wednesday 8/12

-make tropical pastry cream because tart shells soft, need new tarts

Pot de Crème

3 oz chocolate

4 cp cream (Infused 1 qt with 2 espresso pods- maybe less oily than regular coffee grounds)

1/8 T salt

6 yolks

½ cp sugar

Scald cream, pour over chocolate, add to whisked together eggs and sugar, bake

Roberto prepare zabaglione sauce- sabayon – to serve over cup of berries for party

-whipped 1 lb egg yolks and added 2 lb cooked sugar

-added about 12 oz dry champagne, 4 g gelatin

-whip until cool, dissolve gelatin in champagne, keep whipping, added a little cream of tartar to yolks and sugar

Double recipe chiffon for small cakes

16 oz cake flour

½ oz baking powder

13.5 oz sugar

8 oz oil

4 oz water

4 ½ oz lemon juice

½ oz vanilla

16 oz egg whites

7 oz sugar

½ t cream of tartar

Individual Flans- Suas recipe

Caramel- sugar, water, corn syrup

Custard

1 lb 3 7/8 oz milk (used 2% and half and half sub for whole milk)

3 ¾ oz sugar

2/3 ea vanilla

2/3 t salt

8 ¼ oz eggs

Scald milk, sugar and salt. Temper into eggs, bake 300 degrees in water bath.

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It was the Barcelona Port of Call buffet and they asked me to prepare some flan and cannoli as special desserts. Had I known ahead of time I would have researched some typical Catalan desserts to prepare.

The flan I baked in little glass bowls, 1” diameter. The pouring of the caramel into the bottom was a little messy and some got on the sides, but it didn’t affect the final product. I thought they looked cute and were a great individual size for the buffet. I did hear back the next day that one woman said “This is not how flan is supposed to be.” She was referencing the size. I would have liked to ask her how many places she has eaten flan like it’s a slice of cake and not an individual dessert. It was for the buffet after all, and why not make it easy for guests to take one serving without making a mess.

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Mini Cannoli

-ricotta cheese with powdered sugar, finely chopped pieces of chocolate- small enough to fit through piping tip

-pipe into pre-made cannoli shells, dust with powdered sugar

-Filled and frosted 10 small chiffon cakes, extra sponge in freezer

-make candied zest

Thursday 8/13

-julienne and bake zest

-bake biscotti

-prep for pasta bar buffet

Banana Rum Pie- double recipe

2 pre baked pie shells

24 oz sugar

12 T cornstarch

7 cp whole milk

¾ t salt

vanilla

6 oz egg yolks

¾ cp golden rum

6 oz butter

2 cp heavy cream

2T rum

2T powdered sugar

Combine milk, sugar, starch, salt and vanilla, heat up

Temper into yolks, cook to boil

Add rum and butter

Cool, pour into pie shell

Push in halved bananas

Top with whipped cream (with powdered sugar and rum)

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This pie was extremely tasty, but the filling was a little loose. Next time I would add more starch or let it set up longer before serving on the buffet.

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Orange Poppy Seed Cake

9 cp cake flour

4.5 t salt

6 t baking soda

3 t baking powder

1.5 cp poppy seeds

4.5 cp butter

7.5 cp sugar

12 t orange zest

24 eggs, separated

4 cp sour cream

4 T vanilla

1.5 t cream of tartar

Combine flour, salt, baking soda, baking powder, and poppy seeds

Cream butter and 6 cp sugar and zest until fluffy

Whisk yolks, sour cream, and vanilla, beat into butter alternately with flour

Beat white and cream of tartar with sugar

Fold meringue into batter

Bake 350 degrees 40 minutes

Friday 8/14

-Prep lunch buffet desserts

-Bake croissants

-3 cakes/ 50 cookies for Belmont

-bake cookies

-oreo pies

-banana custard

-orange poppy seed cake- fill and frost

-fruit tarts

3 banana custard pies

add triple sec to orange caramel syrup for poppy seed cakes

-decorated and cut poppy cake

-cut 2 oreo pies, chocolate mousse cake, plate lemon squares

-bake off chocolate tart shells

-decorate cake for birthday order

Saturday 8/15

-decorate and cut poppy seed cakes for buffet

-need crème anglaise sauce for plated desserts

-fruit tarts

-lemon squares

-need pastry cream

Chocolate coconut cheesecake squares

6 lb 4 oz graham crumbs

3 lb 12 oz coconut

30 oz 62% chocolate

12 oz 58% chocolate

40 oz sugar

3 oz sugar (goes with chocolate)

24 oz butter

18 eggs

30 yolks (15 oz)

4 lb 8 oz cream cheese

chopped almonds and coconut on top

butter and parchment line pan

stir crumbs and 40 oz coconut

melt chocolates and 3 oz sugar, add butter

whisk in 6 eggs to chocolate

add chocolate to coconut/crumbs, press into pan, bake

beat cream cheese and sugar

add eggs and yolks

top with 20 oz coconut

bake 325 degrees, 40 minutes

-cut/deco cheesecake for tonight

-chocolate dipped strawberries

-put big cookies in little cookie bags- 260 big cookies- for regatta

-tomorrow need mini tarts- strawberry mousse

Sunday 8/16

-fruit tarts

-cheesecake squares

-keylime, oreo, peanut butter pies

-make more parchment cones

-should make choc chip/cowboy/butter cookie doughs

-make brownies for regatta desserts to go

Cocoa Brownies

120 oz butter

240 oz sugar

150 oz cocoa

6 t salt

12 t vanilla

96 oz AP flour

48 eggs

Combine cocoa, butter, and sugar over water bath

Add vanilla then eggs, then flour

Bake 20-25 minutes

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These were the weirdest brownies. The batter was black and thick and tar-like. It didn’t spread into the pan; I kind of spread it around with my hands. After baking they formed a rock hard crust on top, but when I flipped them over they were chewy on the inside. The recipe made 2 sheet trays that I cut and bagged for the regatta outdoor buffet. There must have been a problem, like not enough butter, that made the batter the consistency it was. Won’t use this recipe again!

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Strawberry Mousse- half recipe

156 g puree

3.5 g gelatin

106 g cream

28.3 g egg whites

39.6 g sugar

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I made this Italian meringue by hand because it was such a small amount of egg whites and sugar. I had someone help me by pouring in the cooked sugar as I whisked. I found the final product was not as fluffy as with the larger recipe.

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Internship CYC Week 7: August 5-9

Wednesday 8/5

Dessert Menu prep for Friday

Pot de Crème

-need infused coffee cream

-orange almond biscotti

green tea cake- need matcha powder

-green tea sponge

-green tea buttercream

-dark choc ganache

lemon chiffon

-chiffon cakes

- Italian buttercream

shortcakes

-prepare fruit filling

tartlets

-tropical fruit pastry cream

-rhubarb compote

-Roberto made churros for port of call buffet

Thursday 8/6

Pasta bar tonight

-help Roberto make 8 cheesecakes

Espresso Pot de Crème

265.8 g cream

53.1 g eggs

53 g sugar

78 g dark chocolate

boil cream, temper into eggs and sugar

add to melted chocolate

pour into espresso cups, bake in water bath

oven at 275 degrees, for 30 minutes

Italian butter cream for chiffon cakes

925 g whites

1665 g sugar

water

1853 g butter

vanilla

Lemon curd for chiffon cake

13.2 oz sugar

7 oz yolks

7.2 oz lemon juice

5.2 oz butter

cook to 185 degrees

Brownies

2 lb 10 oz chocolate

3 lb 12 oz butter

2 lb 10 oz eggs

3 lb sugar

10.5 g salt

1.5 oz vanilla

1.5 lb bread flour

6 g baking powder

Chocolate Pot de Crème

3 oz chocolate

4 cp cream

1/8 T salt

6 yolks

½ cp sugar

Scald cream, pour over chocolate

Add to whisked egg and sugar

Bake 300 degrees for 40 minutes until set

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I infused the cream with 8 g of espresso powder. I baked the custard in espresso cups.

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Pate Sucree

1 lb 8 oz butter

5 ea eggs

12 oz sugar

2 lb 4 lb pastry flour

vanilla

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The dough was too warm when I was rolling it out and it stuck to the table.

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-Candied zest for garnish for chiffon cakes, recipe from class

Friday 8/7

Strawberry Mousse

Strawberry puree100% 22.3 oz

Gelatin 2.39% .5 oz

Cream 67.2% 15 oz

Egg whites 17.91% 3.99 oz

Sugar 25.37% 5.6 oz

Water 7.46% 1.66 oz

Whip cream to soft peaks and hold in cooler

Bloom gelatin

Make Italian meringue

Warm puree to 100 degrees

Warm little bit of pure to 120 degrees, add gelatin, temper into rest of puree

When meringue is room temp, fold into puree

At 80-85 degrees, fold in whipped cream

Half recipe

11 oz puree

¼ oz gelatin

7.5 oz cream

2 oz whites

2.8 oz sugar

Rhubarb compote

200 g rhubarb

50 g sugar

water

boil down, put in small molds, in freezer

Tropical Fruit Pastry Cream

276 g 2% milk

92 g passion fruit puree

92 g banana puree

92 g mango puree

138 g sugar

39 g cornstarch

110 g egg yolks

67 g butter

Whisk together starch, sugar, purees, and egg yolks

Scald milk, temper into egg mixture

Cook to a full boil

Deposit into hotel pan, mix in small pieces of butter

Cover with plastic touching top, in cooler

Orange Almond Biscotti

312 g bread flour

312 g cake flour

12 g baking powder

4 g baking soda

5 g salt

4 eggs

1 T vanilla

285 g sugar

170 g almonds, sliced

6 g orange zest

juice of ½ orange

egg wash

Using the paddle on speed 2, combine eggs and sugar, add vanilla and juice

Sift dry ingredients

When the eggs are pale, add the dry ingredients slowly

Divide dough into loaves, will be sticky

Roll into logs and flatten out slightly, want square edge on top

Give light egg wash and bake 325 degrees

Cut into thin slices, bake 20 minutes for slight crunch

Final preparation of plated desserts

-brush tart shells with chocolate, white chocolate, and coconut cream

-make cremeux, pour, chill

-julienned zest, baked 5 mins to make crisp

-mixed rice krispies with some melted chocolate, spread out on parchment

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pot de crème- not happy with recipe from before with whole eggs- was kind of grainy and runny, new recipe better- creamy and thick

problem melting chocolate with coffee cream- maybe coffee oil is reacting differently with the 62% chocolate? Added some 58% chocolate and it was a little better

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-piped passion fruit cream into coconut brushed tart shell, topped with small dice kiwi and mango

-strawberry tart- thin slices strawberry on top, un mold rhubarb compote and put on bottom of shell, leave in cooler. Shell white choc brushed, make strawberry mousse, pipe into shells, in cooler, top w/ thin slice of berry

-chocolate tart- put small bunch chocolate krispies in center, tap knife with gold dust over top

-individual lemon chiffon cakes- small chiffon sponge baked in soup cups. Sliced in half, filled with lemon curd, frost with thin layer Italian buttercream, white chocolate sprinkles on side. Candied zest on top, few berries on top

Saturday 8/8

Prep for buffet- plate and cut cookies, cakes, pies, etc

Make Italian bc for birthday cake order for Sunday- chocolate cake, dark ganache center with strawberries, orange caramel simple syrup

Bake cookies

Sunday 8/9

Prep for brunch and dinner buffets

Internship CYC Week 6: July 29- August 2

Wednesday 7/29

My Birthday

Make sweet dough for lemon bars- 2 sheets

Fruit tarts, large tartes filled with orange cream filling

Cut and fill tray of éclairs

Thursday 7/30

Bake cookies

For tomorrow- bake sponge cakes

Need 50 cookies and 3 cakes to go for Belmont

-bake brownies

-dip éclairs

Plate 30 desserts for party at 6:30pm, raspberry sauce on plate with mint garnish

Made 6 chiffon cakes, wrap up, in cooler

Friday 7/31

Roberto off today

Italian Butter cream- from Gislen

1000 g sugar

water

lemon juice

500 g whites

1700 g butter

vanilla

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I didn’t like this recipe. I ended up adding extra meringue, 300 g sugar and 250 g whites, because the butter cream was way too dense.

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Rich Brownies – Gislen pg 739

Yields full sheet pan

1 lb 12 oz chocolate

2 lb 8 oz butter

1 lb 12 oz eggs

2 lb sugar

7 g salt

1 oz vanilla

1 lb bread flour

4 g baking powder

Melt butter and chocolate together over bain marie

In Hobart bowl, whisk by hand eggs and sugar over bain marie (or in soup warmer)

When eggs are liquidy and sugar is dissolved, put on mixer and whip until just a little fluffy on speed 2. Add vanilla. On speed 1, pour in chocolate butter and mix to combine

In separate bowl, whisk together flour and baking powder

Fold flour into chocolate mixture

Deposit into buttered and parchment lined sheet pan

Bake 325 for around 45 minutes, test with skewer for doneness

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I was very pleased with this recipe and continued to use this, with slight variation, every time I made brownies there after. It made a dense, fudgy brownie that stayed moist for a long time. Much better than the dry, boxed brownies they would make when I first started working. I’m glad I was able to convince Roberto it was worth it to make the brownies from scratch.

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Lemon Curd for tartlets for party tomorrow

2 lb 4 oz sugar

1 lb 2 oz yolks

1 lb 2 oz lemon juice

zest 1 lemon

15 oz butter

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We needed lemon curd to make 75 individual lemon tartletts for a party the next day. I thought I would be productive and make the curd the night before so we could just pipe it into the shells and top with meringue. I am not sure what happened in making this curd but it must not have cooked long enough because it was not thick. I followed the same method as I do when making a small batch; I made this amount x4. The butter did not incorporate well and it stayed on top. I tried an immersion blender but that did not help. When I got in the next morning it turned out that Roberto hadn’t noticed the curd I made and he made some of his own, a different recipe and he added gelatin. I don’t like adding gelatin to everything. Not everything has to be that gelatinous consistency. When I tried the tartlet later I really didn’t care for it. The common meringue he put on top barely lasted long enough for the party that evening. But what else can you do if you work in the morning and have a party at night, the meringue can’t be done at the last minute even if you wanted to. The extra curd I made I ended up adding some gelatin too and using it as filling for a tray of lemon squares. I did not want it to go to waste.

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Saturday 8/1

-prep tartlets and cupcakes for party

Red Velvet Cupcakes

2 lb 12 oz cake flour

4 t salt

3 ¾ oz cocoa powder

36 oz sugar

44.5 oz oil

8 eggs

1 cp red food color

20 g vanilla

4 cp buttermilk

32 g baking soda

38 g vinegar

Whisk/sift flour, salt and cocoa together

In mixer, paddle sugar and oil, add eggs

Add food color and vanilla

Add flour and buttermilk, alternating. Starting with flour

In a small bowl, mix baking soda with vinegar, add to batter and mix for 10 seconds

Scoop batter into lined cupcake pans

Bake 350 about 12-15 minutes, test with skewer

Oat Crumble topping for small apple tarts

1 lb butter

10 oz sugar

8 oz brown sugar

10 oz flour

8 oz oats

Cinnamon

Pinch salt

Cut butter into flour in robot coupe, mix everything together

Sprinkle on top of little apple tarts and bake

Italian butter cream

8 oz whites 2 lb 5/8 oz

14.7 oz sugar 3 lb 10 ¾ oz

water

16 oz butter 4 lb 1 3/8 oz

Pound Cake Cupcakes

6 cp flour

4 cp sugar

3 t baking powder

1 t salt

4 cp butter

1 cp milk

2 t vanilla

12 eggs

Mix dry ingredients in bowl, add butter, milk, and vanilla

Beat for one minute, scrape bowl, then beat high 2 minutes

At medium speed, add eggs

Cream cheese frosting

2 lb cream cheese

2 lb powdered sugar

vanilla

whip with paddle

Sunday 8/2

Mealy dough

Pastry flour 100% 22.8 oz

Butter 65% 14.82oz

Ice water 25% 5.7 oz

Salt 2% 2% 12.9 g

Sugar 5% 28.89 g

Flaky dough

Pastry flour 100% 21.7 oz

Butter 70% 15.19 oz

Ice water 30% 6.51 oz

Salt 2% 12.3 g

Sugar 5% 36.9 g

Blueberry Pie filling

1 ¼ cp brown sugar

5 T cornstarch

6 cp blueberries

1 T lemon juice

1 T butter

Cherry Pie filling

1 cp sugar

3 T cornstarch

¼ t salt

5 cp cherries

3 T lemon juice

2 T butter

oven at 425 degrees for 30 minutes

cover crust with foil and reduce to 375 degrees for 40 minutes

-Plate 90 slices chocolate rum cake, sauce and berries for party.

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I made my own little assembly line of plate, sauce, cake, berry on the counter then moved the plates to a sheet tray, and continued until I had about 93 plates.

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Internship CYC Week 5: July 22- 26

Wednesday 7/22

Roberto bake carrot cake for wedding tasting

Cut cappuccino brownies for buffet and party

Prep cheesecakes

Bake off cookies

Prep 7 fruit tarts, 7eclairs, 10 cannoli, cookies and brownies for boat party later

Roll out dough for lemon squares

Make 2 trays of lemon bars to use for this week

Make 9 cherry clafoutis, bake at 325 degrees for 20-30 minutes

Honey Cinnamon Frosting- marthastewart.com

1 ¼ cp powdered sugar 96 oz

½ cp butter 96 oz

1 T honey ¾ cp

1/8 t cinnamon 1.5 t

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I wanted a simple buttercream that would compliment the flavor of some banana cupcakes. I ended up adding more cinnamon than it called for; I preferred a clearer cinnamon flavor. It also helped cut some of the butteryness. It ended up being pretty tasty and I had a lot left over from the large recipe I made.

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Chocolate Pot de Crème

9 3/8 oz cream

1 7/8 oz eggs

1 7/8 oz sugar

5/8 oz cocoa liquor

2 ¼ oz 60% chocolate

Boil cream, whisk eggs and sugar

Temper eggs with cream

Add to chocolate

Pour into molds

Bake at 300 degrees in bain marie for 30 minutes

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I was using this recipe from class to create the espresso pot de crème I wanted to add to the dessert menu. I infused the cream with one espresso pod, which was about 8 g. I did not have cocoa liquor so I just added more dark chocolate in lieu of it. I found the addition of the coffee made the final product slightly different than I expected- it made a crust on top. It might have been from the acidity or oil from the beans. Not the final product I was looking for.

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Thursday 7/23

Prep for buffet- lemon squares, fruit tarts

Chiffon sponge cakes- 6, 9”

Cowboy cookie dough- double recipe

Friday 7/24

-fondant coat cake for wedding tasting

Orange Cream Cheese Filling for cakes- epicurious.com

36 oz sugar

18 oz egg yolks

10.8 oz cornstarch

9 T orange zest- 4 oranges

3 cp cream

6 lb cream cheese

Combine sugar, yolks, starch, and zest

Whisk in orange juice and cream

Cook until thick and boiling

Let cool

Whip in cream cheese

Orange Caramel Syrup and Frosting

100 oz sugar

5 cp water

70 oz orange juice

160 oz cream cheese

40 oz butter

10 oz powdered sugar

7.5 t vanilla

Boil sugar and water to a medium caramel

Add orange juice, boil again

Save 40 oz for frosting and use other portion as simple syrup for cake layers

Cream cream cheese and butter until smooth, add sugar and vanilla and orange caramel

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This recipe I found online and wanted to try because besides sounding tasty it was going to be a different flavor/ kind of cake than the patrons of the club were used to. I enjoyed presenting them with new desserts. As I diner I know I grow tired of the same things so I was happy to offer a new option. This recipe was way too much for the 6 cakes. I used about half of the orange cream filling and about a quarter of the simple syrup.

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Saturday 7/25

Venetian Night

-finish everything needed for tonight

-fruit tarts, frost/decorate/cut cakes, pies, plate cookies, brownies, cupcakes, etc

-serve and maintain buffet

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We had at least 12 of the 6 kinds of cakes we were serving, as well as plates of cookies, brownies, éclairs, fruit tarts, lemon squares, cupcakes, and various pies. It felt as busy as 3^rd of July but the rush ended earlier. I was able to go outside and watch some of the decorated/lit up boats parade past.

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