Menu & Recipe Design
Flaky Pie Crust Recipe
Flaky Pie Crust
Ingredients:
• Pastry Flour -20 oz
• Sugar 2oz
• Salt - 1oz
• Butter - 14 oz
• Water - 6 oz
Instructions:
1. Pour dry ingredients into mixing bowl
2. Incorporate chopped, cold butter with two forks or pastry cutter
3. Add water one tablespoon at a time, mix after each addition
4. Fold dough over itself on a solid and floured work surface until it is uniform
5. Refrigerate 2 hours and roll it out!
• Pastry Flour -20 oz
• Sugar 2oz
• Salt - 1oz
• Butter - 14 oz
• Water - 6 oz
Instructions:
1. Pour dry ingredients into mixing bowl
2. Incorporate chopped, cold butter with two forks or pastry cutter
3. Add water one tablespoon at a time, mix after each addition
4. Fold dough over itself on a solid and floured work surface until it is uniform
5. Refrigerate 2 hours and roll it out!
Pumpkin Pie Recipe
Pumpkin Pie
- Ingredients:
• Pumpkin Puree - 15oz can
• Pastry Flour - 14g - 1 tbsp
• Cinnamon - 2g - 1/4 tsp
• Nutmeg - 3g - 1/8 tsp
• Ginger - 3g - 1/8 tsp
• Cloves 1g - 1/16 tsp
• Salt 2g - 1/4 tsp
• Brown Sugar - 140g - 5/8 cup
• Eggs - 140 g - 3 Large Eggs
• Com Syrup Milk 50g - 2 tbsp
280g - 11/4 cup
- Instructions:
1. Scoop pumpkin puree in mixer with whip attachment.
2. Sift flour, spices, and salt together.
3. Add flour mixture and sugar to pumpkin puree. Avoid whipping air into mix.
4. Add eggs and mix in.
5. Turn the machine to low speed and gradually pour in com syrup, then milk. Continue until evenly blended.
6. Let filling stand 10-60 minutes.
7. Stir the filling to remix, then fill the pie shells. Bake at 450F for 10 minutes. Lower the heat to 350F and bake until set (10-15 minutes)
• Pumpkin Puree - 15oz can
• Pastry Flour - 14g - 1 tbsp
• Cinnamon - 2g - 1/4 tsp
• Nutmeg - 3g - 1/8 tsp
• Ginger - 3g - 1/8 tsp
• Cloves 1g - 1/16 tsp
• Salt 2g - 1/4 tsp
• Brown Sugar - 140g - 5/8 cup
• Eggs - 140 g - 3 Large Eggs
• Com Syrup Milk 50g - 2 tbsp
280g - 11/4 cup
- Instructions:
1. Scoop pumpkin puree in mixer with whip attachment.
2. Sift flour, spices, and salt together.
3. Add flour mixture and sugar to pumpkin puree. Avoid whipping air into mix.
4. Add eggs and mix in.
5. Turn the machine to low speed and gradually pour in com syrup, then milk. Continue until evenly blended.
6. Let filling stand 10-60 minutes.
7. Stir the filling to remix, then fill the pie shells. Bake at 450F for 10 minutes. Lower the heat to 350F and bake until set (10-15 minutes)
Sweet Tart Recipe
Sweet Tart
- Ingredients:
• Confection Sugar - 100g
• Butter - 150g
• Almond Powder - 30g
• Eggs - 60g
• Flour - 250g
• Vanilla - 2g
- Instructions:
1. Mix soft butter with powdered sugar just until combined. Don't over mix.
2. Individually add eggs on medium speed.
3. Scrape bowl. The mixture will look separated.
4. Add sifted flour all at once and mix on slow speed until flour is fully incorporated.
5. Refrigerate the dough for 2 hours.
6. Roll out on a slightly floured surface and cut into desired shapes.
7. Bake at 350°F for 12-15 minutes until golden brown.
• Confection Sugar - 100g
• Butter - 150g
• Almond Powder - 30g
• Eggs - 60g
• Flour - 250g
• Vanilla - 2g
- Instructions:
1. Mix soft butter with powdered sugar just until combined. Don't over mix.
2. Individually add eggs on medium speed.
3. Scrape bowl. The mixture will look separated.
4. Add sifted flour all at once and mix on slow speed until flour is fully incorporated.
5. Refrigerate the dough for 2 hours.
6. Roll out on a slightly floured surface and cut into desired shapes.
7. Bake at 350°F for 12-15 minutes until golden brown.
Marshmallows Recipe
Marshmallows
- Ingredients:
• Sugar - 227g
• Glucose - 8g
• Water 1 - 90g
• Egg Whites - 30g
• Gelatin - 20g
• Water 2 - 80g
• Corn Starch - 50g
• Powdered Sugar - 50g
- Instructions:
1. Place gelatin in cold water #2 and melt until liquid.
2. Combine sugar, water #1 and glucose in a pot on high heat. **Whip egg whites on high speed when sugar reaches 115°C.** Cook sugar mixture until it reaches 117°C (243°F) then remove from heat. (**prep egg whites ahead of time**)
3. Pour gelatin into hot syrup after syrup is removed from the heat.
4. Steadily steam the hot syrup into whipping egg whites. Whip until meringue cools to 40°C.
5. On parchment paper or a silicone mat, dust equal parts corn starch and powdered sugar to prevent meringue from sticking to the surface.
6. Enjoy!
• Sugar - 227g
• Glucose - 8g
• Water 1 - 90g
• Egg Whites - 30g
• Gelatin - 20g
• Water 2 - 80g
• Corn Starch - 50g
• Powdered Sugar - 50g
- Instructions:
1. Place gelatin in cold water #2 and melt until liquid.
2. Combine sugar, water #1 and glucose in a pot on high heat. **Whip egg whites on high speed when sugar reaches 115°C.** Cook sugar mixture until it reaches 117°C (243°F) then remove from heat. (**prep egg whites ahead of time**)
3. Pour gelatin into hot syrup after syrup is removed from the heat.
4. Steadily steam the hot syrup into whipping egg whites. Whip until meringue cools to 40°C.
5. On parchment paper or a silicone mat, dust equal parts corn starch and powdered sugar to prevent meringue from sticking to the surface.
6. Enjoy!