Wednesday, November 25, 2009
A delicious pie filling for this flaky crust is one that I developed with Head Chef Instructor Avram Wiseman at CKCA. It is an incredibly sweet version of the classic pecan pie, and is sure bring your Thanksgiving meal with family and friends to a memorably sweet and delectable conclusion.
1 pound 4 ounces pastry flour
14 ounces shortening
6 ounces water (very cold)
2 teaspoon salt
1 ounces sugar (optional)
7 ounces granulated sugar
2 ounces margarine
1/4 teaspoon salt
7 ounces eggs
12 ounces pure maple syrup
1 1/2 teaspoon pure vanilla extract
5 ounces whole pecans
1. Sift flour into a mixing bowl. Rub or cut shortening into the flour until just incorporated. For flakier dough, until fat particles are the size of peas.
2. Dissolve salt (and sugar, if used) in water, and add to mixture, just until the water is absorbed. Don't overwork the dough. Refrigerate for at least four hours.
3. Preheat oven to 375 degrees F.
4. Roll out and shape into pie pans, prick evenly with a fork, and cover with parchment paper or foil and "blind bake" with several layers of dry beans for 10 minutes at 375 degrees F.
5. Then, remove beans and parchment paper and brush crusts with an egg wash. Bake for an additional 10-15 minutes until golden.
6. For filling, Blend sugar, margarine, and salt until evenly blended. Add eggs one at a time until absorbed, then add the maple syrup and vanilla.
7. Distribute pecans in concentric circles in the baked pie shells and then fill with the maple mixture.
8. Bake at 425 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake an additional 30-40 minutes, until set.
Posted by kosherliz at 7:24 AM
Pastry Chef Mark Hellermann of the professional program in Baking and Pastry at the Center for Kosher Culinary Arts, demonstrates how to use the medium of melted chocolate to make designs on cakes and petit fours.
Posted by kosherliz at 5:43 AM
Tuesday, November 17, 2009
Friday, November 13, 2009
How do you make truffles? Why won't the chocolate on my dipped cookies harden? How much chocolate is too much chocolate? Do I really need a double boiler to melt chocolate or can I just use the microwave?
I am going to ask these questions, and many more, at the Chocolate Crash Course that Chef Hellermann is teaching on Sunday, December 13 at 10am.
Here's the description of the course:
Chef Mark Hellermann will teach the basics of chocolates: What chocolate is, its components, how it is made, and learn how to distinguish all different types. You will receive a full education on the ingredient itself. Then, Hellermann will teach how to temper chocolate, make truffles, mold chocolates, and students will go home with a box of their own chocolate creations.
Students will learn how to make mocha, raspberry, and praline truffles, chocolate caramel turtles, and molded chocolates filled with ginger ganache, amaretto honey and Grand Marnier ganache.
You must RSVP to this event by calling CKCA at 718-758-1339. The cost is $70.00.
Posted by kosherliz at 11:26 AM
Monday, November 9, 2009
Thursday, November 5, 2009
For those without time to do the full time pastry program, come to CKCA Sunday morning, November 15th, and learn the secrets to the absolutely perfect pie!
Lynn Kutner, author of the book Pocketful of Pies, is an incredible baker. She will be teaching the class how to make pie dough and pie fillings from scratch. The class will make blueberry pie, double crust apple pie and sweet potato orange pie.
You must pre-register and pre-pay to this event by calling CKCA at 718-758-1339. The cost is $70.00.
More info is here on Facebook!
Posted by kosherliz at 12:28 PM
Wednesday, November 4, 2009
This week, CKCA pro baking students are working on all kinds of artisan breads. The smells coming out of the kitchen are amazing!
Here's a great recipe for seven grain bread that is not just delicious; it's also healthy!!!
1 lb 10 oz water
1 oz fresh yeast
1 lb 8 oz high gluten flour
6 oz rye flour
2 oz barley flour
3 oz corn meal
3 oz rolled oats
2 oz flax seeds
2 oz millet
.75 oz kosher salt
Mix water yeast and salt, then add the rest of the ingredients. Mix with dough hook in mixer for 10-12 minutes at slow speed. Let bread rest for 90 minutes, then form into loaves. Bake, with a preheated breadstone, at 425 degrees for approximately half an hour until crusty.
Posted by kosherliz at 11:06 AM