Bachour the-baker-e book-retail

Livro de receitas do Bachour - Padaria

1. BACHOUR

THE BAKER

FEATURING STEP BY STEP INSTRUCTIONS
FOR MAKING LAMINATED DOUGH

PHOTOGRAPHY BY BATTMAN

10. MUSS Mn
wc”

13. UNNE
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cr SAL

19. VANILLA NAPOLEON

els 12 Napoleons
recipe Baked Puff Pastry Dough (see reipe page 10)
uscipe Vanilla Bean Pastry Cream (ee recipe page 98)

Sia
2 eups/0 ounces confectioners sugar
ns en
2oumes60 grams unsalted butter, mehed
2 tempoons AS grams ight com syrup

Ina medium bow! mixall ingredients until smooth Trans-
Fer to a pastry bag,

Assembly
Baked Puf Pastry sheet
Vanilla Bean Pastry Cream

ut the fll sheet pan of pl pastry into thre qual ret
angles

Start by distri half the pastry cream over one yer
‘take Pull Past. i

‘pith anar ye of dough reine geo are
¿Cl the pate ream below Spread the remain pastry
ream over the second lye of pastry

To wth he hi lero psy and agin prs down
eh

‘ToDecorateand Cut the Napoleon
Glaze
3 ounces/90 grams bittersweet chocolate, meted

Pour the glaze over the op layer of pastry and spread it
‘evenly over the entire surface Dont worry i some ofthe
ing drips over the edges

Working quickly before the icing sets, drizale the meted
‘hocolate eos the cing in evenly space, staght par
iles.

Ath thetipof thin sharp if make evenly spaced per.
pendicular “cus through the ins of chocolate, fom one
eo the pastry to the other Start by making one
‘one direction, and the next cut in he oppose direction,
“Continue altemating directions as you work acros the
Surface othe pastry

‘With along, sharp knife, cut 1/4 inch of the edges ofthe
pasa and mal’ aed een pr a
gl Caray an etico me eal

and refonte

Allow an hour to chi before €

Portion for serving

Chef Notes
When cutting baked Puff Pastry us
ced fe as 0 not tear the past.

ACHR THE BAER

21. CHOCOLATE NAPOLEON

Yields 12 Napoleons

In a medium pot bring the milk to boil Ina separate small

‘bow whip the yolks with the sugar and cornstarch until
yellow. Combine egg mixture Into the milk and cook at

‘he boll for about 2 minutes.

Min the chocolate and sir inthe butter witha whisk until

‘well incorporated.

‘Cover the surface with plastic wrap and set aside in the re-

‘iigerator to cool

Assembly.

ater
a a eect qua tp pty at Se egal vt:
SRR ay rene

‘pith sie pay angulares dom ge

‘With along, sharp Ki, cu 14 Inh off the edges ofthe
Tey MNT me Sool port

YY BY
Sent de em nat 77,

“Allow an hour to chill before cutting into Individual p
ons for serving.

23. DIPLOMAT NAPOLEON

Yields 12 Napoleons
Laesipe Baked Puff Pastry Dough (se recipe page 10)
Uxecipe Vanilla Bean Pastry Cream (see recipe page 98)

‘Shanty Cream

_2cupl480 grams heavy cam 35%

ounce grams conection gar

Ina stand mics ited withthe whisk attachment best he

‘eam tedium speed un begins on. Add the
Sr and continue to beat unl te ream very stiff and

fido fm rls othe Bsr when hd rom the

cord ca io

Assembly.
Dated sheet
Gent Seon

‘Cut the fll sheet pan of puf pasty nto three equal rect-
soe

distributing half ofthe cream over one lay
Pastry Top with another ayer of do
AS
Spread he remaining cream over the second lay of
‘ny Top withthe third layer pastry and sai
gently 24
With a cut 14 inch off the
ay e ened makes nt een rp
Feng.
Carly wae he re ele a
reg Alloy abr tol ere cti
‘idl portions for serving.

12 Stramberris, stem

tons Place the

25. AMICI SCONES

Raisin Scone €
rn

rr ¿e
a =
een

A
2 oraciones very cl
‘ag Wash as dede rece page 2)

Ina medium mixing bow sift tg the 16 ounce 40

Res Baten ey gd cl are mia,
Prcheattheovento350°R75'C. À

Tan grd and tert the bont ta
ns Cr
em no soa

e nca
PRE
mix he dough. e
E cara r\
as
Far ere" 8

“Transfer scones, cut side
=e Ser inant ob sh

Bal 2025 min un e oa eto

28. MUSS Mn
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33. ALMOND ERDISSANT

Yields 12 Crolsants

FE tl

er sugar, as needed,

Preheat the ven to 350°F/175°C.
Line a sheet pan witha nonstick Spat (non stick silicone
‘baking mat, Sipat brand preferred)

‘Transfer the almond cream toa pastry bag. Slice the crois.
sants ‘wih a Serrated rife. Bruch both
hal sants on the Ined sheet pan.

Pipe almänd crear Om) bottom halves of each croissant.
Set the top faves ntppto close the crolssants Pipe addl-
‘tonal ream on top and sprinkle with sliced almonds.

Bakecrolssants about 18-20 minutes until the nuts ae gold
en brown. Remove from oven and let cool. Sprinkle with
‘confectioners sugar

51. PECAN ERDISSAN

Yields 18 Crosanis

Uxecipe Butter Croissant Dough (see
Fellow recip through to the triangle stage

Becan Billing (marzipan)

18 ounce/500 grams confectioners sugar
Hounces400 rans ainond four

9 ounces/250 grams pecans, toasted, chopped
4 ounces/112 grams pecan four

7 ounces/200 grams pasteurized egg whitest

lc ret pe dm
O ES lad SN

‘Store in refrigerator.
Glaze
grams

18 ounce/500,
7 ounces/200 grams water

Ina medium bowl mix everything until creating a smooth &
‘ToRolland Proof Croissants

‘Nonstick spray, as needed

wn
en
‘ag Wash nada Qe recipe page 30) æ
ts poseer
prep iq

ra A A
Be

To Bake Croissants
Bowne, chopped
Gio Sam eens

Preheat conection oven to 350°F/175°.

Beach agai with Egg Wash and decorate with,
A pana per clean bast ho
minutes

Remove croissants from oven and glaze ach esa St

rn de he dd jc cece
Ten 25 baker Brad sl Be ask a Le
one

Immediately on a cooling rack

*Avallbl at specialty shops or online.

59. Soak latin ce water unl softened squeeze ut excess
rae inact

In amediam pot cook the cream ares, sugar and spices
tll erro are of Sr in gai to dist and pce
Ina blender until smooth. Lt cool and transfert pastry
bag td with round pastry tip for Assembly.

‘Carrot Croissant
one grama end
apt pS i puna gr

A
ae
nce So gras but cold
ne trie)
ee

bread fr purpose our, supe ck mike
‘Shredded crol abd bute and m
Aer 3 minutes sth yeast and mix for 20
Pick the dough (hand betwen the hands
IE do ot

ene.

63. ‘almond pra 60%"

a double bole, ad praline and;
ce in frame Lom thick and,

croissants when you rl

D grams unsalted butter, cold

cent paper on he able, Center the
he tom thet tight aka pit
aten Continue to aten the butter

‘The nextday is spa
Dough to make the Choc
the rest of the dough as usual
y the laminated butter
gh and make a
4

la ag
ol again on top ofthe
bit, wrap and put I

ver e ayer ab and het a atl
the dough dem an then sheet lm

Nonstick ra as
Wa as ned

Heat a proofing box to 82°F/28°C. Pre
‘with nonstick spray and lin with parc
Ver croissants tothe parchment ined sheet

about 2 hours. en

proof

Preheat a convection oven to 350°B/175°C. Brush on Egg
Wash Bake for about 20 minutes.

* Availabe at special shops o onlin.

65. LA À 1 Sl
Ran LINE CROISSANT +

= E
TN

GE ne

sar qu

ama q &
En

of ran m pr

in hand Sache
Jony adding de et th mio onan gan mi
{ure with cea sc the ig ofa succes emul
Son. Add 430 grams of cream and mix un smooth, Put
{he cremeu into pry bag

Ei ¿eo 6

Unsalted butter

ag Wash a ag 30)
Heats prooig barto PAC.
Spay one het pan with noni sra and ine vd

ni

aps (2

Arge u 10 pr
CTN dando :
Bush hr Bin

ere ae

peli cling eaten
Brah gain wih

Ugh fou the wrk surface
es the exces.
golden Brown, Set

67. e ù

PAIN: AU CHOCO >

Vil 12 Cross ,
hee 5

«E Stupé Roll, Proof and Bake Croissants
cie Cast Anand Pra iat Dough (ere.

detal

Bee

ely ute wrk gut. Rl te Evian dough ito
Lg osier ams tick
Ti ito a pere rectangle’ Cut the doagh into were
AS

‘Heat a'proofing box to 82°F/28°C. : fone st with” 4" & E
En eee à
rude PAR e rene Bi
Place 2 pieces of chocolate baking ‚at one end of each,
o or Ae ;
eee ee agen A |
rs dwn on the psf hell ae hen aa p A
= aga basi Ee Vi ont coo gs 4 ai
ene De f
À Brushagain with Egg Wash, Bake focaboiit 15 minutes. Ser 4
EE cn WER,
IHR Ya

€ ee ft SE de Se

77. PISTACHIO AASPOERAS CUISSAN €

4 Butter Groissant Recipe (see recipe page 28)

Nees at ribera,

‘Pistachio Frangipane istachios

112 grams unsalted butter, softened coma hi pomp

Le CR page tad decors
ay fresh raspberries and ground

pr

Soma ed

eee ae "Available at specialty shops or online.

Ina tad mr ted wih ce 4
drid ao and

nas gous

81. MOJITO ERDISSANT

Yields 12 Crosanis
‘recipe Butter Croissant Dough (ee
‘Manilla ean Pastry Cream (se recipe

Malin Cremeux
16 ounce/450 grams

Tan ben ee and pod
Se)

Yun in aes al >
2010/56 grams aged wie

‘Soak gelatin in ice water unt so
‘water and set sie. Ina medium:
scraped vanilla to a bol, In a small
and Slowly add hot liquid to temper.
Return mitre to pot and cook to 18-78
sc ici i ape pipe
‘White chocolate, add mi

x Finally add the rum.

ght fourth wrk sue Ral ther
eclangle about 30x 10 inches/76 x 25em and

Gate um 12 um ae, en 8 a

Sn

“The half pocket roissns are ready fr png.
To Proof and Bake Croissants
‘Nona pray, a needed

Washo needed Gee rele page 30)
Ripon vals fel A Cream

barto $2878. Spray a
oid nd in wh parc pope

e meted

Cremeux to
pe coin ah

sy ag ite th à
‘Mojito Cremeus in

83. MANGO CROISSANT

Yields 12 Crosanis

to disolwe. Mix with guava puree
se (atleast 6 hours).
ieee lens Teche Mago

Lghtlpflur the work surface, all the croasant dough into
a rectangle about 30 x 10 inches/76x 25cm and 4mm thick.
‘Timi be perfec rectangular. Cu the dough nto 12
vna

Make 178 inch part rom each corer the
Pme he
«entr afthe daugh You wil have made a ou of 6 ets.
Fold the tp of ech cut corner the dough tothe center
Pree them downs he center o secrete shape The Pin
“wheel Is now ready for proofing.

To Proof and Bake Cool
ons pra

Eg Wash as needed e eje page 30)

Heat a procing baxto RAP.

Prepare one bet paa With ROBB spray and line with
‘parchment paper

Brush croissants wil EWE on the parchment
Penn, ls
Preheat convection ovento

Brush cobants ug for bout 15
Ben.

85. Mc an o |
— > e

10 ounces/300 grams
13 ounces50 grams

We ounce/1S grams

In a medium sauce pot with the m

In à small bow mix invert sugar and the starch.

‘invert sugar mix o the hot cream and cook unt baling,
Let cool and place in a pasty bag. You wll inject Mascar-

CES & +
« e

87. a eee ted Pes og

COCONUT AIT 2 NS ©
on

Yields 12 Croissants

‘Coconut Frangipane
4 ounces/112 gram unsalted butter, sof
4 ounces/112 grams confectioners

Tengo nut
‘ounce rams almond four
2oumees/56 grams shredded cocoa un
1 ounce/28 ram all purpose flour

In a stand miser ited with the pada tachment
ter and sugar together unl te mina ty

«down the sides ofthe bowl and add the es, age ata

‘eating well afer ech adden. Mix wel e
Pour in the coconut rum and mix for] mini and Serape SP sry
down te ide again. Ad almond four, nt paper Ligh cur the work surface
aid el rate neo paf wasn D

smal pieces. In a small bowl gen-
t Cover and leave In refrigerator until

Coconut Pastry Cream » en and
‘14 ounces/392 grams unsweetened sphere silicone molds.
‘ounce 168 tama gramdated sugar = He on
and bean eds nd ur sap ON gon et lined sheet pan. Let proof about 2

ri PE y 72
3h20 ram sh iso Pre cometion oven to SAFT
1 unc ram uated ute ‘© Brash eth Egg Wach. FIL o of themod with the Coconut
‘ounce grams whipping cream, o ane fe forse 18 ints St mi on
nates rete lem sre?
dar gras medion tel ob ni AS

o al ml Cream semi apheres

SA whinge yo od thes pour back nto rem 2
Ing mie pt. Heat ever medita high ea, 2
ae and bahn he
Remon rom hex, tr In buternd pour it an ow er ir
de penes Cala Bon ORO te stan Brush nappage-
eut ge cola. "+ 1

‘When cold, foldin the whipping cream an fi a

Pt pt ram Sn ch a
ma riera ey

93. MANGO PASSION FRUIT CAOISSANT

Yields 12 Crosanis

vn
N

(see
Mango Pat Cream

4egeyol

‘spr 2 aspoon/25, dr
EI 2 apa rune at
o gms hope
omnes 12 grams mango re
Faure amo al flor

Ina small bow mix the ogg ls, soga and
gee na met pot Bine ik a
Kaboul

“Temper the eg yolk mixture ih the warm ml Retum
Toben 0 ball Onceboling
cio con Ad bl and nk wel

Bow toa od anti ps asim E

pie
are touches the pie eines ont
op a akin) hen reget

‘Mango Passlan Fruit lly
cup +1 tablespoon/105 grams
|

rh to:
puree

sugar

En
emer at |
ee les
some

one gens en fie

Ina small bow mix sync pectin together

{Eno eto Seow JUE and sl Band pee
wot an =

‘tin mix. Bring to a boll: us

Pour hot mixture igfo 12 indh/30cm frames] fined

‘with plastic wrap(Cool and store in the’
‘When cool cute 1% ifeh/4em diameter rounds and re-
serve In the! or mi sed.

Waa mde ce pe pages
ae AR

10 REC.
with nonstick spray and line with

ot paper.
Lightly flour the wo surface Rol the crolssant dough into
RE q 76 Sem and son Ge
‘With a 4 Inch/10cmfflower shaped cutter cut 12 croissant

h croissant lightly with Egg Wash.
Transfer the Mango}

Feen to ales min «
Ein tp Pe Qn ans of de ans Ja

lined baling sheet. Let pr

Bush the pastries m neppag wile ot. Let
land the Mango Passion Filly the center
each croissant

“Arabie pay shops or online.

95. ‘Once out ofthe oven remove ri
RESET

"Available at specialty shops or online.

98. MUSS Mn
wc”

99. 7 grams corsa
2ounces56 grams unsalted butter

In a medium po bring the milk and scraped vail tothe
‘ol va separate bol whip the yolks wich he sugar and
omar ail pl Combine he mo mice tg ee

à

In he pot and cook at a ball for about 2 minutes. Str In
‘batter wich a whisk.

‘Gover the surface with plastic wrap and st side In the re-
feigerator.

Brioche
26 ounces/780 grams bread
23 une gas
T'oune/15 gramesalt

ed sugar

10 aunee 0 grams eggs
3 ounes/15 grams ls
2 ounces/56 grams invert
1 un 30 grams wha mi

1 Sounced40 grams ech yest
tie sl cheat, Suter

Ina and mir ed wih te hook Le
Sid lt and Sk on ow seo E min
‘yeas and butter On medium speed mix for 30
Tan dogh oa lug Bow, Cover

Heat a proofing box to 82°F/28°C.
Bates 24 malin cps or aluminum cps, Sale ld dog
into 25 ounce/70 gram. ‘am porn Rol ‘each pce into a
smooth ball Put in cup. Place on sheet pan and proof for
about two hours.

Preheat ven to 375°F/180°C.
Inject Vanilla Bean Pastry Cream into each brioche.
Brush the fermented brioche with Egg Wash.

Pace fou piece of apple on top, sprinkle with sugar and
CORTE SNS

"Arallable at specialty shops or online.

103. - an BRIOCHE

gram unsalted butter
Tama ns almend ligue

105. ah pa
entre feo

Sense
1 oon/3 ci

107. M L 4 À
OLATOMMELTUT BRIOCHE

Recipe Brioche Dough (se recipe page 98)

ee
Bounces 0%
Bounces 5486

Yields 24 Brioche Rolls

Preheat oven 325°F/165°C

(On a sheet pan toast the whole
‘utes, Place the hazelnuts ina food)

you obtain a paste, about 10-15

Met chocolate and put inthe food processor with the ha-
zeit pate,

In a mal ot bing the mi and the honey a bol then
Sil Par Ris mt m de fo proc: Com

Assembly

ich Dog, a

Cia ec

nice ort Spor

Hna prog

Sealed dog eam portions Role

Fez me gota into silicone loaf molds
lace ona sheet pan and proof for about two hours.

Preheat the oven to 375*F/180"C.

“Transfer the Chocolate Hazelnut Fl bagiit-
‘ted with a round ip. Inject ling i brioche
Slider, Sprinkle with Perl

Pom gm mt milk
Fan bn é

109. ONY Vi

COCONUT BRIOCHE

Recipe Brioche Dough ee ecipepageso) YN À!

‘Coconut Paty Cream +

Hounes 59 grams secte econ mil han A
Fr sus ar

SR rm era ach dasa \ /
RTE am BO y HE ’
Bole ql Se pe Bon ?

earn ar romo À JE ge 3

Shree né sm
ee

en Y # E
Teatro a HA Hi idl m a

Place the cn ating hoard Cut of hp an
bottom

ple
[esol ei ned es =

Haie On a Ang machte ny et he

ee ehe cierne) gts a
assembly

Brice Dough call

rca ale as needed

‘Cot Ps Cran

‘Nappage, as needed, warmed*
So1mese/150grama coconut flakes

24 maraschin cherries,

Heat a proofing box to 82°F/28°C.
See aay
ino 25 ounce/70 gam portions. Rol

spoath bal Pain pe ous dhe pon tad pr
about two hours.

Peto SHO aS
py mn el y

pelar. te
Pei ond
“Available at special shops or online. ‘

ODA TEMER e à Le

111. a. _
wae O

Benq aed gr

tl gal
PTE q @
Bene ER prs HAIR lng soba Greig arr
as
Zest of lemon Fe
Eye Ñ
In and mbr fu wth hs ach
i

‘os sugar, egg alt and yeast Mix the dough
foro mates he softened

‘Add the als, orange confit and za, mr We
tow place the dough and cover

towel ol he doa tet arm Sah

oué in volume,

‘Assembly

Unsalted butter as needed

17 ounes/480 grams whole blanched almonds
24 individual Rouglof molde

“Ae the fist is, punch the dough down and head
ity an
Bare the pans geneous right up o the tops Pace a
‘os almond hs groove ofthe mea
{Gat2.3ounces7 ram dog and shape and forma all
Pot into the melds end place on ashes pan.
ToProafand Bake Biche
‘Confectioners sugar as need
Hea proofing basto SITO.
Proof fr about LL hous
Prin oa STAC IF
Bake fo about 18-25 minute Le col complet ona ac
[eau urbe ming De

oe

"Available at specialty shops or online,

113. = =

10 ounces300 grams
B ounces/240 gram

Tounce/3|

ocio gre anale

Ina mixer fitted withthe hook ta
flour, sugar, alt, whole eggs, and milk)
minutes add the yeast and butter Mix for 20-25 minutes
medium speed.

“Transfer dough o bowl Cover bow with pls wrap,
‘then a kitchen towel. Bern

Let is in warm draf-ree area until almost doubled i
volume, to I hour 15 minutes.

ted buter as needed

ranch dough down, Butter 12 savarin mol
Senseo APE pie

To Proof and Bake Savarins
Heat a proofing box 10 82°F/28°C.

Proof for about wo hours or unt
molds,

Preheat oven to 375°F/180°C.

Bake for 8-10 minutes. Remove from the oven.
Release from the molds onto a cooling rack. Let cool

Sur

Pete

Yon gramm
ee
Bas
lage
to abel D tS Poor pase hen
al
‘and let them soak overnight.

115. TIRAMISU DAIOCHE

Yields 24 Brioche Roll

Crumble

the che wh mpg Sal with
presso Crumble. er

Butter 24 mufin cups or aluminum cu
into 25 ounce/7O gram portions.
sooth ball Putin aps

Preheat the oven to 375*F/180"C.
Inet estar ne ach pri beach, Brush the e
mented brioche with Egg Wash.

‘Bake for 8 minutes. Remove and let cool,

BACHOUR THE BAKER us

118. MUSS Mn
wc”

119. ALMOND BLUEBERRY LONE CANE
=== Oe. ©
E >

1 venila bag cod and juice seraped
7 cd
6 al pr A

10 grams

3. ounces/105grams sour

Proba vento 32516
In und miss fed wh the

SE an ©

E Ban

funca o

Tranafertn a pastry bog, 6
PIS ounce gran ito 19 slam a

je e

15 ounces/450 grams fresh blueberries 6 &
Decorate the Almond Loaf Cakes with

121. DANANA LONE CANE

3 ounas378 grams bananas, cho
en ee ee

In smal pot make a dry card withthe a
Re Re ros Dana ange ih he

to cool ona bakingmat.

7 ounce/210 grams dark brown
Sou 90 grams i ine ne
Butter

Cie en
Son runs
er

E53
mixer ited with a pale atacan

a or ee ute A cm
athe more pen.

‘Add the eg, mixing well Add flow,
‘iced banana and mi for one minute.

Pourbaterinto 15 silicone loaf mold pl
Bake for 15-20 minutes.

Bananas Brôlée
Sanaa led hin
Re Br

Coat the op of each banana ice with
‘baking et.

“Turn the blow och on, and brown ech b

Assembly
Bananas Brilée

‘Top each ofthe loaf cakes with five ice

*Availabl at specialty shops or online.

123. CARAOT LORF

‘Yields 15 Loaf Cakes
‘Carrot Cake
et
ae
pan
ne

Preheata convection oven 10 325%F/165°C.
I a large bowl sit sugar, four, at, baking soda, baking

and cinnamon together. Mix in ol, orange
and eggs. Fold in shredded carrots.

Pour25 ounce/7 grams bte into 15 alone laf ake
Tok on ashes pat and bake for 1.20 minutes or alls
foothpck comes our dean. Cool comple.

Cream Cheese Cream

Sans 0 gms pin ean hee

Tro bean Sade cet ne raed

inca grams pad oso, mein peak

besa a ar mi

ae

ME EEE een ll pa fr

und li ni the crea chess mitune Pour Ito a pastry
‘bag fitted with a round pastry tip.

Assembly N
(iy ey een
‘4 ounees120 grams ee dried pineapple"
Scale tp aes th the Crea Chere Cram
domly

‘the pleces of Freeze Dried Pi E \
sing rom Gene Cream. Y

y

‘Sprinkle wth Breeze Dried Carrot Powder.

“available spec sop or nine, Sosa r Teta
peered,

O) &

125. CCE LONE [ME : Fr “4

ils 9 Logf Cakes ¥

‘Chocolate Loaf Gake $
und rams lesa

2 gram int Y
Fo an a rancio
AAA fa!

I RS :
See
se

Preheat Oben 10 325°8/165%C,
In a cand mer ed Aube gl ate x 3

nd er nee Ad ine — 7
Ei Blow yt ater nd cowl Lt the

Mis us aio
Teatro’ pase ag ad pe 109 shone oat ms ;
26 ouncé/70 grams: had Pi x

Pac tó shestipa gl oe 1,18 mined à

Choclesistée
8 olines/240 gras dark bra star

3 ounces/240 grams almond flour

oma rans a pape ei | A

1.3 ounced/As seams clad ponder Al

150 poner pl, >

a) :
Preheat vento : nales A
bp ei Rune RE
te ep ud
e de in ore
Bade re
ne eee :
ER gargs is

‘Assembly à 5
Chocolate Steusel NA POSE DA
Nappage, as need! N

‘With a brash spread the nappage on ito fie cas
ener plc the Choc Sind apt, :
opte

“hatte at pr er ne,

127. COMM FINANCIER

‘Yields 12 Loaf Cakes

Corn Financier t
tre
a=

Ee em ette

=

ze

reheat oven to 350¢F/175°C,

Leave the browned bates to colin a mising bow. Ina ge
and mir fed with the padeatachment Some the
fe pe a fa and fr nd ore
ually add the Wowned buter ofits,
Four ounce/70 grams bate int 12 alone loaf molds.

Place on a sheet pan and bake 10-12 minutes.

ula

PORTAR

Assembly
{6 ounces/180 grams Freeze Dried Corn“
“Top thefinanclers with Freeze Dried Corn.

“Available at specialty shops or online.

ecececee
CO ment

all
le!

129. Y LÉ
ANZENNDT FINANCIER o
AA
Sees 2

Cond run get sg ed
1 ge mens alpin ee u
Source gra ested and ground

Preheat ven 350°F/175°C.

Leave the browned butter to cool in a mixing bowl In a
sand mir ited withthe adie acens coming the
84 wes a cornstarch ied confins sugar

ee e
Sar “| bes

Pour 2.5 oun um into 9 silicone loaf molds,

ne ete

‘onan pa oe é

Intex es e
parent

soie

es

Assembly

re

Confectioners sugar as needed

Fale tope fte caer
Eleva nenne

gs

131. aga uc yet: GHNACHE
AS

‘Pistachio Financier
eer as

ounce!

ei
aes aaa
He

az rams r +
Le md combo U,

land ret th pode admet cone D

dc vts o et cone

ica dde rowed HES 1 id Let sand nme

ne á
E ¿cnc qe
pat °
laos on
AS G

“Transfer financier
es/70 grams ofthe mixture into 15 icone loa
ona and bake for 12 minutes.

[= an

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&

Hint el act md

‘epee ce dia

Ina medium pot big the 85 ounces rea, vet
ab

reg op ln hh ned we dec

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Pa me je repre ou alow it

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133. PRALINE PASSION FRUIT LOAF

‘Hazelnut Praline Leaf Cake
15 ounce/450 grams granulated sugar

mond
pap

Ina stand mir ited with the pad atachment mix o-
‘gether almond paste and passion fruit puree unt
‘Transfer to a pastry bag,

To Bake Loaf Cakes

“Hazelnut Praline Batter
‘Almond Passion Fruit Paste
Preheat an oven to 325°F/165°C.

Place on. other pan ad al or 1 mina no
pipe Almond Passion Fruit Paste on top and bake f
‘more minutes. y

Assembly
Nappage, a needed, warmed*
Glaze the top ofthe cakes with var

135. OLIVE OIL MADELEINES

Yields 15 Madeleine Cakes

live Oil Madcine.
‘6 ounees180 grams whole,

‘Sounce/0 grams granted su

7S ounces 225 grant all-purpose our
‘easpoons/10 grams aline power
‘ounces 180 gms extra vin olive ofl
‘Unsalted bute as needed 1 brash madeline molds
‘lou as needed to prepare molds

In a medium boul whisk eggs and sugar until frothy and

fe Adda spoonfl at tne of flour and baking power
Ind together ic betwen ech aon.

‘Add olland give a final ti. Refrigerate for at last one hour.
Preheat oven to 400PF/204C.

sea brush to generously bute the madeleine mod. Dia:
‘wih our and fp overt remove exes four,

Spoon the batter to % ofeach ns capacity Place ona sheet
‘an and bake fr 10to 12 minutes oF unt nice and golden

Remove from oven and unmold right away.

u

137. Brownie
ont spy as needed
165 une 00 gra nad ber
Ban gin: pattes
Sook
‘ounces grasa purpose our
5 Souneed 05 gms co poner
For pans veils ec
Preheat the oven to SIE
2 het pan wit ont
at pepe naan er
Fame tinedium speed o
Silent andy
Add the egg and mis val
sale

date Peas.

"Available at special à

140. MUSS Mn
wc”

141. AN ar

Chaux Paste à
Somec/ ga \
Huy ar
en game
HS #4
Proust
Ina medium saueepot, combine Pate ae te
ur and being ball over high bet,
once and cook, sing conan ln
Beste ump and pul fm the des o te Bo
"rante dough tothe Bowl o stand mie

o nl ei
DRE ado

ip reel eee 2

A |

A
paper. 5

Choux Paste into a pi ng ied WE
la

ines about 12 cm inlength. 7
Eg Wish he as wha rh adh RC
(dom thie that form, Te
tao ben

Dake nme frat 25 ints La
ie

y

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143. CHOCOLATE

Yields 15 Eins

$5 oun 150 grams heavy cream
‘ounce gram lucas

‘ounce grams avert sugar
Sm 196 grams dark chacolate
12 0unce/368 grams heavy cream

Ina small pot bring the 5 ounces/150 y
and invert sugar toa boll Gradually pour
‘and emulsify with a hand Blender
Letsetin the refrigerator fr 12 hous.
‘After 12 hours whip the ganache toa mediu
ina pastry bag.

Chocolate Gaze
22 cas grams at,
ounce 20 grams grated ugar
Aou 120 grams See yr
ein gar ct u
4 eat sc grams ser gt shes?
23 nca gms Condensed ml

13 cures AS rane nappages

‘Blak food coloring as

Soak gin in ie water util sends squene oul
Vine setae, A.

Ina amal pot ad the wae sugar and
PENOSO nd su in the dined

ambre ver he chocolate and ema

Str in Che condensed il and he nappage.
‘withthe hand blender ang back ood eorng the
Sade

Le sein ergeraor fr 24 hours The gaze vil be
‘when teach 26°C, un

Assembly
E get cnet
cca

SE

Make a wideinciion in the side of ech ci.
Fil each éclair with Chocolate Whipped Ganache.
Keep the filled lars inthe freezer fr about 1 hour.

Dip the tops of the écarsin the Chocolate Glaze, Let it for
about 5-10 minutes.
“Top the éclairs with gold leaf.

"Available at specialty hops or online.

BACHOUR THE BAKER

145. A
STRAUBERAY AND CREAM ECHA

Yields 15 Elars

Lesipe Choux Pastry (se recipe page 140)
Follow recipe through tothe baked sage.

“White Chocolate Whipped Ganache
‘ounce 50 grams hear cream

‘hana pans se rap"

dá ounc/13 grams invert sugar,
Faune grams wie
inca run a ma

In small pot bring the 5 ounces/50.
‘oll withthe glucose and invert sugar
the white chocolate and emulsify with a hand blender. Mis
‘with the old cream. Let set in the refrigerator for 12 hour.
‘After 12 hours whip the ganache to medium peak. Reserve
ina pastry bag,

Red Glaze
22 ouncel gums meter

Fons 20 Sone pe

‘4 smas/120 roms wie choclate

cn ct gms ser at ses?

25 cum ras Condos m

1S cnc rane napa

Red od coloring e need”

‘Soak gelatin ns water un softened queen out exces
or

In smal pot bin the water, supa and glucose 0 bail
hd Sak PIANOS and SUF nthe ane plat
Pour thehot the mixtur on the whit ehocoatesndemal-
‚sify with a hand blender. Stir in the condensed milk and the
mapper.

‘Miz again wäh the hand bende adding red fod coloring
‘to the desired hues =

‘Lest in the fg for 24 hour. The Glaze wl be
ready when It reaches 26°C.

‘Stmucberry Ed Gol
‘Bots 240 rams sranberry pures”

teen grams
inci a rane nor

Ina srl potbriog pure agar agar and sugar Bol

Rent unt cl before pren ins Bender si
ean, Manet a pasty bg.

radualiy pour over

ream tothe À

Assembly
Gude roclate Whipped Ganache
raider Fui Gel
Mile?
ME à wide incision inthe sde ofeach ddl. Fl each
del wih Wie Chocolate Whipped Ganache and Saw.
fry Fal Gel Keep the fled ae In the Meer for
al hou.

he tops ofthe Ears in the laze. Leti for about 5-10
Hiss Sects apo tte

Paobe at speciay shops or online.

us

147. 1 gelatin sheet/25 grams ver
‘6 ounces/80 grams pasion,
ounces grams whale

In a medium size pot, bring the pure toa boll

treme ie Pre
pesmi i og te
Berl

‘Once the misture has cooled to 95°R/35°C add
‘make an emulsion using hand blender

‘Cover with plastic wrap. Reftigerate until cool.
‘Transfert a pastry bag.

Yellow Glaze

22 ouncev6 gums water
sien gm gamed ape
once 120 rams
‘eames Sans ee cote
inser se gin st

25 duce grams cone
igs np

{low fod ring at need
‘Soak eli ne water unl softened squeeze out
siete
In a smal pot bring the water, sugar and glucose to
de
Stiri the drained gelatin

149. CANCLES

Yields 18 medium Canelés

To Prepare Pater
166 ounce/S00 grams whole milk
oun ganz uated bute, ded
3 Souncey 08 gums al purpose
FT gm grandiaedsigar”
[pooner

ce grans dar ram

In a medium sauce pan combine the milk, butter and vanilla
sd bángto a mer ina mediar mag how cine
flour, sugar and salt In a separate small

and beat gently,

break the eggs

‘When the milk mixture starts to simmer, remove from
‘takeout the split vanilla pod and set it aide. Pour ty
en eggs lla once into

‘mixture, and sir uni well combined.

‘Add the rum and tir.

Let cool to room temperatur

atleast 24 hours.

w

152. MUSS Mn
wc”

153. ‘sof parchment paper.
‘Cover in plastic wrap and

155. MT
10 auncev 00 gram
10 ounce/300
Zestof2 lemons

‘omen ofened
fre Basi ram bs leaves, wacked and
Ee ore fords e

‘Soak gain in ic water until softened squeeze out excess

LEMON BACIL JAN
come EN

pence eres
il bugh to fit.
:
fore! e
==. | O)

minutes uni ighly golden.

Ing dore ch art ih opens ac fulton op
Ihe arts,

“Available at specialty shops or N
BACHOUR THE BAKER 17) 1 (à

157. STANWDERAY TART

Yields 12 Tarts
Uxecipe Sablé Dough (see recipe page 152)

Almond Frangipane

10 ounce/30 grams unsalted buter

0 ounce/30 grams granulated sugar

1 una fans cman fou

100 ond our
n/n

Ina stand mir td ih he ade stachment dá
{he buter and sup and beat had ly. rap
da the bowl en

In smal parte bow combine the almond our and

‘Add this mixture to the bow, beating on low speed until
jist incorporated.
‘Transfer to a pastry bag.

Chefs Note:

cai
the ref det it sit at room temperature for a while to
soften using,

‘ToShapeand Bake Tart Shells
‘nated, est

‘Roll able dough to 1/8 inch/O em thick
‘eo pieces of parchment paper Cover in

Butter 12 smal tat molds and cut dough to
Line and rim each mold and freze frat
before baking,
Preheat vento 325°F165%C.

Place ined tat mold on a sheet
‘minutes unl gy golden

Assembly
Amd!
deci nets ec of

Preheat oven to 325°R/165°C.

Pipe Almond nto the tart shells. Cook for
about 10-12 minutes and cool Decorate with fresh sta

159. LT à o e

ile 12 Tart
‘Chocolate ablé Dough
1 recipe Sabé Dough (se ecpe page 152)

mee) eae aes

‘omer! 120 grams hazelnuts halved,

FO 00 ran he mi ete
ee ed Fl e tar shells with Cremeux. Pipe a spiral
Seb pe of Hasan Pate of ar: Deere wh
{Soon um Kay toasted hei
en ce 4
ter and set aude, “valable at special shops or online,
Slr Rp
i

(Graal pour the hot milk ve the mee gandachoc
Sei te pue ml fa Ber when tc
temper ar MUSAS Ad a ped

Let at foc few hours in rfigrtor. Transfer toa pastry

btn e
amas goma Hen prie

ES tain pase
Fu roms he ert N é

Soak tin in ic water uni sf: sucre out

Ste lad sae e
Ina medium acen bi const grams

heavy cream toa
In bowl of a stand.
add thepraline
oem Sable
‘cups/350 grams.

161. a con fy o»

E u
FR
ane

te and meen emule
“hand blender

pisa
=% a @
Seca

se o
prono MR...

‘wrap and rel
fur ten on Sp e

ean im ich or at urbe
‘fore baking.

Preheat oven to 325°F/165°C.

Plc Med tr mod no à het an Dake for bout af
unt ighly a

Assembly
‘ya À
u

FI the cooked tats

163. DULCEY ERDLE CODNIES

Yields 24 Cookies

Sablé Dough
1 recip Sablé Dough (se recipe page 152)

Yalrhona Dulcey Ganache
el

ee Aa
ee E
melted (Valrhona brand | i)
Fale to nd

An sal pot bin hun rem ad inver sgarto Bll
Par over eed Socal and vito em.

Cool to 95°E/35°C before adding butter and processing
‘witha hand blender un smooth, Let the ganache set to
TSEC.

‘Transfer to a pastry bag.
‘ToShapeand Bake Cookies

Valrhona Dulcey Ganache

Ball dough Inch. ces betwen wo le
a uréhment paper cover in plan wrap and keep
Preheat ven to 325*F/160°C.

Using -inch/ 10cm round cutter, cut rounds of dough and
place on perforated bakin sheet or sheet pan ined with a
‘on stick slicone mat (Spat brand preferred),

‘Cover the sablé rounds with another Sipat.

Bake sabés unt fully baked through, 15-20 minutes.
Remote and let col to room temperature.

‘Assembly
Vairhona Duleey Ganache

When coled pipe Valehona Dulcey Ganache over half of
‘the sablés. Ea =

Coverthe filing with a second matching ab.

‘Store the assembled sablé in an alright container

"Available at specialty shops or online.

165. 918 CHANNEL ENVEULATÉ suet uni

Yields 24 Cookies" 0.

‘Laas ics ald Dough ed e 15)
‘Salted Caramel Ganache’ é

Top : i
de aja

Hs run spa: vt
Te dl Zane
{ound trons et ut is &

4 ‘ted te

dedo

in medi pokbring heavy eran tó oil th lose
‘and iver ug

Ina separate medlam pot heat graue sugar guy id= 7
A ew $

nach em i cnc sna N
aber '
Acer ame lly Into cra

dee ten pour lig over chocolate a cos

‘ster A an rol Cool 95'357 bee add:

igri sl sa a psss han dr

a inter 0 a pasty bag: x P

‘To Shape and Bale Cookies N {
Chocolate Sabie Dog o à
«Salad Caramel Gch 2 i F4

2 o Ws Inch BE thickness between wo
‘ples parement paper is
‘Cover past wrap and Kesp Inthe feezer for on hai a
Preheat the Gent 325°F/160°C. 3:3
Usiiga ee
and ce aerosol igh orte pa
tha non rand preted). Wy
Sn ce á
A (2 aan E
o Mead RA x ñ
Sal Caramel Ganache
PE Salted Caramel Gach over half ofthe ales Coger y
fhe filing wth asecbod machin le
‘Shore the assed ab night hier. x

se &

Available al ec shop oP hie: : E

168. MUSS Mn
wc”

169. €

Das 40
a um

1 teaspoon/5 grams baking soda
seen hse
S'ouncés/150 grams unsalted butter

see pis
Bins rin ben aor
een \
ne é
Se nec

aie oi TT

lam pa oe ph

ia man cons fos als edad &

Insane tt lc cet 4
sy bac at ane beating velar each laa Con

fy beat in dour mbctre. Surin chocolate chip.

A © 4% 6

CHOCOLATE CHI COOMIES

171. LE ee —
CHOCOLATE WHITE acu CHIP COOKIES 0

Yields 24 Cookies

-hocolate White Chocolate Chip Cookies a
10 ounces/300 grams all purpose flour

aa eater 3

Pinch of Salt
5 ounces/150 rams unsalted butter

3 ounce/150 grams dark brown sugar

5 ounces!90 grams granulated sugar

‘teaspoon ro ania exes
5 eue gms a

10 mee! 980 rom wit chocolate chips ,
Preheat oven 103501175
ing set ans wit pardment ape

In anal combine Roca po bag soda
and salt. à u

In a stand mixer fitted with the paddle attachment beat > e

Add eggs one a a time, beat ,

Gradually beatin four mixture. S
ships

op by rounded tablespoons onto ungreased parchm
Let er
Bake 8-10 mi

173. MACADANIA NUT COOKIES

175. TS

‘Oatmeal Raisin Cookies e À

7 ounes210 grams alt purpose four D {
{en ili on y e 1 &
‘stp ran quan tee ' 4 € y +
B ras dark brown &.
é 4 Er - -

tees rat rae D ot a

\ + «
Preheat ven 035087175°C. -
‘Line large sheet pans wih parchment paper af e
la mem bn Cn ing ma comen 4
and nutmeg.

ln und mir ted whe pa stachmen et
Her br suger ntl ream) foneata tine,
ing wel afer ach dation. Gradual beatin four mire
Sin stand isin.

roundel talons on ungreased parchment

ba
3

177. BACHOUR,