Pie Dough, Pâte Brisee

Pâte Brisée is a 3-2-1 dough. Like how for pâte Sucrée dough can be sometime be referred to as a 1-2-3 dough. A few other ingredients are usually added to make the dough taste better then just flour, fat, and water. The beauty of the nickname for the dough is that it tells you the method of preparation.

100% Pastry flour

66.6% Butter

33.3% Water

1% Salt

MOP: Well method

• Sift dry ingredients into a bowl
• Use your fingers to cut the butter into smaller pieces about the size of peas for a mealy dough, dough intended to be for the bottom crust (walnut sized pieces for a flakey dough).
• Make a well in the middle of the flour and pour the water in. Bring the flour into a dough gently, being careful not to over work.
• Press the dough into a rectangle shape between plastic wrap. Lay flat on a sheet pan and refrigerate to relax the gluten for an ideal minimum of an hour.

Pastry Cream

Puff Pastry

Puff pastry is a laminated dough that is similar to croissants or danish dough except in the make up. Puff pastry usually has about 1200 layers to the dough while croissants and danish have closer to 950. This is achieved by either doing 6 single or letter folds or 4 book folds, which is how we did it here. Puff pastry also differs in that the dough does not have yeast in it. So the height that the product achieves is just from the lamination. It is also laminated with a higher fat percentage, 40%.

This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 502

Formula: 

100% Bread flour, 2.8 kg

48% Water, 1.344 kg

10% Butter, 280 g

2% Salt, 56 g

1% Lemon juice, 28 g

1% Malt, 28 g

Total: 162%

Butter for lamination: 50%, 2.268 kg (about 4 blocks)

MOP:

Mixing: mix all ingredients (except the butter for lamination) to incorporate, 3-4 minutes on first speed. Transfer to a lightly floured sheet pan, form into a flat square, cover with plastic.

Resting: allow dough to rest covered in the blast chiller for an hour.

Lamination: 4 book folds, let rest 20-30 minutes between each fold.

• Lock in butter, just like you would with croissant or danish dough.
• Sheet out your dough for locking in. You want the dough to be long enough to fold into the center once and then fold over like a book.
• Take your 2.268 kg of butter for roll-in. Place all, four, blocks of butter next to each other, place the butter between a folded over guitar sheet (a strong clear plastic sheet). Soften the butter with a rolling pin by hitting the butter. When the block starts to loose its shape use your bench scrapper to cut the excess butter off the sides and place this on top (this also helps distribute the cold and warmer areas). Continue in this manner until the butter block feels like one solid, plastic and elastic, you want the size of the beurrage to be proportionate to the amount of dough you have. If the butter starts to get warm, your finger leaves an impression when you touch it, then put it back in the cooler until its a solid cold block (when the butter is a solid block it is called a beurrage). This is really important because once you do the lock-in step you cant adjust for errors in temperature. Set the butter in the cooler until you have rolled out the detrempe.
• Take the beurrage out of the cooler and place this in the middle of the detrempe. You want the detrempe to be the same width as the beurrage. If its too wide you can use your hands to re shape the detrempe. Fold the sides over into the middle of the beurrage. If you have a gap in the middle thats okay, you'll next want to use your bench scraper and cut the edges that feel that there is no butter. You can place these cut portions on top over the gap/seem. Roll out the detrempe to the size of the half sheet pan. At this stage you can trim the detrempe if necessary to make it a perfect rectangle. 
• Use your rolling pin to press the detrempe, making it and the beurrage feel like a uniform shape. The beurrage is locked-in.
• You are going to next begin tourage, laminating the dough. Turn the dough 90 degrees so that the seem is facing you. Roll out the dough so it is the length of your half sheet pan. Imagine the dough in thirds, fold the end thirds in overlapping each other. You should now have a rolled up blanket look to the dough. Cover the dough with plastic and label: 1st turn:time finished. Put the dough into the blast chiller (70 degrees) or refrigerator for 20-30 .

Sheeting: let the puff pastry rest for at least 30 minutes after the last fold. Sheet the puff pastry out to 1/8" thick. It will be much larger then a sheet pan size, if so lightly dust the layer and place another layer of puff pastry on top. Cover and refrigerate when you are not using the puff pastry.

Baking: 350°F in a convection oven. Bake time varies according to make up.

Vanilla Panna Cotta

Panna Cotta is a custard dessert that usually has some kind of flavouring added to it. Ours ended up as a more flavourful custard then a pot de creme or crème brûlée, the taste was light with a more complex palate because of the citrus.

Formula: yields 6 souffle cups
2 Vanilla beans, each
340 g Sugar
1 L 680 ml Heavy cream
1 Orange zest
480 g Whole milk
18 g Gelatin powder, can use sheet gelatin as well

MOP:

• Get an ice bath ready
• Split vanilla beans and scrape seeds into the sugar.
• In a sauce pan heat heavy cream, vanilla-sugar mixture, vanilla pod, and orange zest. Bring to a scald and then remove the vanilla pod.
• While this is scalding, bloom your gelatin.
• Add the gelatin to the heated cream mixture, to dissolve.
• Remove mixture from heat and stir over an ice bath to cool and thicken. 
• When the mixture has thickened to a pouring consistency pour into souffle molds, or other mold of your choice.

Vanilla Ice Cream Base

Making a base for an ice cream allows the ingredients to infuse, naturally binds and thickens the ingredients to more of a creamy texture over night. This formula calls for a lot of things that can be used in large production or catering. Glucose powder, stabilizer, monostearate for example are ingredients that help extend the stability and shelf life of the product.


You can keep a base aging for 2-3 days easily before using it. After that point you run the risk of the ingredients deteriorating so at that point spin it into an ice cream. You can also flavour an ice cream with virtually whatever you want.

This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 847

Formula: yields 2.5 pt

1.129 kg   Whole milk

80 g          Nonfat milk powder

220 g        Sugar

60 g          Glucose powder

2               Vanilla beans, each

40 g          Inverted sugar

400 g        Cream, 35%

60 g          Egg yolks, mixed slightly

6 g            Stabilizer

5 g            Monostearate

Total: 2 kg

MOP: base

• Scale ingredients and hold them in separate containers. Have everything close by because temperature is very important when making this base.
• Have an ice bath ready at your station.
• Mix the stabilizer and monostearate with ten times their combined weight of sugar (100 g sugar, about half of the sugar scaled).
• Cool or heat milk to 39° F. 
• Transfer milk to a stainless steel pot, add powdered milk to the 39° F milk. Whisk to mix.
• When milk heats to 77° F, add in all the sugar, glucose powder, and vanilla bean. Whisk slightly.
• When this mixture reaches 95° F, add the cream in.
• Add a little of the milk (roughly 1 T) to the egg yolks. When it reaches 104° F, add the egg yolks in. Whisk continuously so that the eggs do not scramble.

• At 111° F, add the already mixture of monostearate, stabilizer, and sugar. Also add the inverted sugar.
• Stir continuously to prevent burning. Bring the mixture to 185° F and continue mixing for another 2 minutes.
• Transfer the mixture to a clean bowl and place it over an ice bath to cool the ice cream rapidly to 39° F.
• Cover the surface with plastic wrap. Refrigerate at 35°-42° F for at least 4 hours. It can mature under refrigeration for up to a few days in this state.

Make-up:

• Place the base in a clean and sanitized ice cream maker.
• Turn the machine on and start mixing. You will see that it slows in speed as you mix and cool it. When the ice cream is ready the air bubbles will have disappeared and the movement will have slowed almost to a stop.
• The ice cream will be soft when it comes out. Like a frozen yogurt consistency.
• Immediately place the ice cream in a deep freeze; deep freeze ice cream at 0° F for a few hours.
• Serve ideally at 14° F.

Every time you use the ice cream machine you have to wash and sanitize it. Ice cream carries a lot of bacteria because it is not a cooked product. No matter what flavours you are changing, unless you are making a dairy free item like sorbet, you need to clean the machine after each use.

This is the spinner, make sure
the rubber stopper is in when
using the machine.

Make sure the gasket is on the door,
if its not then ice cream will run out.

Run off drawer 

Crėme Brûlée

This is the base we used for the bread pudding. Crėme Brûlée is a custard that is also often just baked and  served in a dish with a caramelized top that cracks when it is served and eaten. The custard has a sweet but not overpowering taste so it can be used in several types of applications.

This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 626

Formula: yields one hotel pan

100% Heavy cream, 3.418 kg

4 Vanilla beans, each

16.53% Egg yolks, 564 g

3.85 % Eggs, 1.32 kg

25.77% Sugar, 88 g

0.20% Salt, 6 g

Total: 146.35%

MOP: Hot infusion

• Scald your milk, vanilla and cream over a burner.
• While this is heating up combine both eggs, sugar, and salt. Whisk together to just combine.
• Temper the cream into the egg-sugar mixture, strain this through a chinois.
• Portion the Crėme Brûlée into molds or dish.
• Bake in a water bath, at least half way up, at 325° F in a deck oven with a rack.
• Bake until you can jiggle it but that its barely set in the middle.
• Cool and refrigerate uncovered.

Cheesecake

This formula makes enough to fill a hotel pan and also to fill, roughly six individual molds. Although we usually associate baking cheesecakes in spring form pans it is harder to stock this in a bakery because there are two different components to the pan which get lost easily. You can un pan a cheesecake or any custard or souffle from a regular pan with hot water and just a little patience. Making a cheesecake in a hotel pan allows you to make a large amount that is consistent and which you can then cut out from. Its the same idea as making brownies on a sheet pan instead of an individual mold, or making a sheet cake and cutting it out rather then baking a lot of 8" molds.

This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 631

Yields: one hotel pan and six molds

Crust: this gives you just shy of twice the amount that you need

100% Graham cracker crumbs, 827 g

33% Granulated sugar, 273 g

48.4% Butter, 400 g

Total: 181.4% 

Batter:

100% Cream cheese, 2.580 kg

30% Sugar, 774 g

4.8% Butter, softened, 124 g

1.9% Lemon juice, 49 g

0.9% Vanilla extract, 23 g

26.2% Eggs, 676 g

8.7% Heavy cream, 224 g

8.7% Sour cream, 224 g

Total: 181.20%

MOP:

• Hold all the ingredients at room temperature. You especially want all the batter ingredients to be at room temperature so that they cream easier. Prepare your crust first as you will want to par bake this and let it cool before filling and baking the cheesecake.
• Mix the cracker crumbs and sugar together. Stir in the melted butter until crumbs are coated. Press mixture in to the bottom of the hotel pan so it is about 1/4" thick.
• Place a sheet of parchment over the crust and then place a clean hotel pan on top to weight the parchment down. Blind bake: place the pans in a 325° until the crust has browned and it is firm to the touch. 
• Remove the hotel pan you were using as a weight, also remove parchment. Let it cool.

Batter: Quick production creaming method

• Put all ingredients into a 5 gallon bucket.
• Use an emersion blender to break down the cream cheese and blend all the ingredients together. Do not move the stick around too much or you will incorporate too much air into the batter. Blend until the mixture is liquid and smooth, without cream cheese chunks floating about.
• Pour batter into six small molds, we used silicone molds but you could use whatever small shape you want. Silicone molds do not need to be treated, but place it on a sheet pan for more stability.
• Pour the rest of the batter into a slightly cooled hotel pan with your graham cracker crust. Place the hotel pan on top of a sheet pan.
• At the oven fill both pans half way up with a water bath.
• Bake at 325°F for 1 hour and 15 minutes in a deck oven. Bake until the middle is barely set, should be some wiggle in the pan.
• Let the cake cool slightly before covering and putting in the refrigerator to let it set up. 

Pumpkin Pavé

This pumpkin soufflé has a really tasty hazelnut streusel for a bottom. This makes a really nice holiday treat, or seasonal dish.

This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 436

Hazelnut Streusel Formula: yields one sheet pan

100% Pastry flour, 739 g

62% Brown Sugar, 458 g

50% Hazelnut Meal, 370 g

76% Butter, 562 g

Total: 288%

MOP: 

• Mix all ingredients in mixer with paddle attachment, mix until streusel is formed.
• Press about 85% of the streusel down on a sheet pan, with an pan extender. Reserve the extra streusel for assembly.
• Bake at 350° F in a convection oven for about 12 minutes, or until the crust starts to brown.
• Let cool before filling.

This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 437

Pumpkin FIlling Formula: yields one sheet pan

100% Cream cheese, 1.463 kg

2 Vanilla bean, each

0.96% All spice, 14 g

1.92% Cinnamon, 28 g

74.65% Sugar, 1.092 kg

6.85% Maple syrup, 100 g

54.79% Pumpkin puree, 801 g

54.79% Eggs, 801 g

Total: 293.96%

MOP: scale and bring all ingredients to room temperature

• Cream the cream cheese, vanilla bean, and spices together in mixer using the paddle attachment. Scrape down bowl as needed.
• Once this mixture is smooth add sugar slowly, mix until incorporated. Scrape down bowl as needed.
• Add maple syrup. Incorporate.
• Add pumpkin puree and mix until smooth. Scrape down the bowl as needed.
• Add eggs in stages. Mix to just incorporate. Scrape down bowl as needed.

• Pour this mixture into a cooled prebaked hazelnut crust.
• Sprinkle the remaining streusel over the filling.
• Bake at 300° F in a convection oven for about 35 minutes or until the filling is set. Check this for doneness like a cheesecake or a souffle. The center should jiggle slightly. You can also touch the center and if it does not stick to your fingers then its done.
• Cool completely or over night. Portion when completely cool.

Assembly:

• Cut cooled pavé cleanly into 2" x 2" squares. You will need to keep a damp cloth to clean your chefs knife as your cut.
• Place in the center of a clean white plate.
• Use a squirt bottle with a sauce of your choice (raspberry sauce was used in this picture). At a 90° angle squirt a dollar coin sized circle. If you do not squeeze at a 90° angle you will not get a perfect circle.
• Use a spoon to drag a leaf shape around the brownies. You can use the spoon to make dots after the line has stopped extending. 

Cream Cheese Icing

This is a very rich and decadent icing. It goes especially well with carrot cake or carrot cake cupcakes.

Formula: frosts approximately 100 cupcakes
11% Unsalted butter, 145 g
16% White chocolate, 212 g
100% Cream cheese, 1.323 kg
51% Powdered sugar, 675 g
11% Sour cream, 145 g
Total: 189%


MOP:

• Melt butter and chocolate over a double broiler.
• While this is melting start to soften the cream cheese in a mixer.
• When the cream cheese is soft and creamy, start adding the powdered sugar slowly. You will probably need to do this in several batches so that the sugar does not fly out everywhere.
• Add the butter and chocolate mixture.
• Add in sour cream.
• Mix to fully incorporate.

Carrot Cake Cupcakes

This is a really decadent and well balanced carrot cake formula. If you want to bake it like a cake then you will need to bake it at a lower temperature for a longer amount of time, 325° F for 25-30 minutes is what is recommended in the book. As a general rule larger items get baked for lower temperatures for longer periods of time.


This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 701
Formula: yields about 60-80 cupcakes
50.6 % Canola oil, 477 g
57% Buttermilk, 537 g
145.6% Sugar, 1.372 kg
5.1% Vanilla, 48 g
50.6% Eggs, 477 g
75.9% Bread flour, 715 g
24.1% Pastry flour, 227 g
3.8% Baking soda, 36 g
1.5% Cinnamon, 14 g
1% Salt, 9 g
75.9% Pineapple, crushed, 715 g
83.5% Carrots, grated, 787 g
24.1% Coconuts, shredded, 227 g
38% Walnuts, toasted, 358 g
Total: 636.70%




MOP: Well method
This formula can easily be done by hand, or with a mixer.

• Prep muffin pans. Spray and dust fully with flour.
• Sift dry ingredients: bread flour, pastry flour, baking soda, salt.  Set aside.
• Combine tenderizers and spices: pineapple, carrots, coconuts, walnuts, and cinnamon. Set aside.
• Combine oil, buttermilk, vanilla, sugar, and eggs in a large bowl.
• Add sifted dry ingredients in stages. Fully incorporate.
• Fold in tenderizers and spices until combined.
• Use a portion scoop and fill prepped muffin pans 2/3 of the way up (aprox. 6 - 7 oz.)
• Bake at 370° for 10-15 minutes in a convection oven.
• De-pan by knocking the muffins out of the pan. Turn the muffins over and let cool, completely on a wire rack (the wire rack helps avoid soggy-ness).

Assembly:

• Frost the cupcakes with a cream cheese icing. Use a large star tip: 826 or 828 tip. Pipe a large, flat, rosette on top of each cupcake.
• Top with carrot design if you desire.

Sauces

These are a few different sauces that you can make for plating. The chocolate sauce is what was used with the brownies, the raspberry sauce with the pumpkin pavé.

Raspberry Sauce
500 g Puree*
200 g Sugar
75 g Water
*This can be adapted to any other fruit flavour based from a puree


MOP: Cook sugar and water to 300° F. Remove from heat and stir in puree to dissolve. The mixture will thicken slightly as it cools.


Orange Caramel Sauce
500 g Orange juice*
150 g Sugar
50 g Water
*If you use orange juice then make sure its a natural juice or it will have a metallic taste when cooked. Also make sure that it does not have too high percentage of water, if it does decrease the amount of water down to 30 g. 


MOP: Cook sugar and water to 320° F. Stir or whisk in orange juice to dissolve. The cold juice will seize up the sugar but keep on stirring or whisking and it will liquify again.

Caramelizing Sugar, about half way

Caramel Sauce

13 oz. Sugar

10 oz. Glucose

3 oz. Water

24 oz. Heavy cream, warm*

2 1/4 oz. Butter, soft

*If you do not use warm cream the mixture will seize up, like in the orange caramel sauce.

MOP: Cook sugar and water to caramel stage, 320° F. Off heat, whisk in warmed cream and softened butter. 

Chocolate Sauce

1# Bittersweet chocolate, chopped and melted

10 oz. Sugar

16 oz.  Water

4 1/2 oz. Corn syrup

4 oz. Cocoa, sifted

MOP: Heat sugar, water, and corn syrup to a boil. Whisk mixture into sifted cocoa. Add melted chocolate to this mixture. Strain if necessary. Should be liquid enough to pour through squirt bottle.

Italian Meringue Buttercream with Chocolate

This is the frosting that we used to frost and fill the Devils Food Cake. This is similar to the formula in Basic Cake Decorating, just in a much larger batch.


This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 639
50% Egg whites, 926 g
90% Sugar, 1.667 kg
30% Water, 556 g
100% Butter, 1.852 kg
Total: 270%






MOP:

• Cook sugar and water to 250° F, soft ball stage.
• When sugar gets close, start whipping the egg whites. When the egg whites are white and foamy start adding the cooked sugar carefully. Try to avoid crystallization.
• Let the mixture mix until it is at room temperature.
• Add the butter in slowly, until the mixture is fully incorporated and light and fluffy. If the mixture starts to cottage cheese then stop adding butter and let the mixture repair itself.

• If you are flavouring the buttercream, like with chocolate. Add flavouring after the buttercream is fully incorporated and set. This way if you want to make a large batch of buttercream and flavour the large batch with more then one flavour you can easily do this.

Chocolate Fudge Icing (Boiled Icing)

This is the icing that we used for the brownies. You can also use gnache for this icing, see the Sacher Torte entry for that MOP.


Formula: this will cover one sheet pan worth of brownie
1# Sugar
5 oz. Corn syrup
4 oz. Water
4 oz. Butter
8 oz. 10x, sifted (I'm not quite sure what this is, I will check and un-highlight it when I get to class this week)
3 oz. Cocoa, sifted
0.25 oz. Vanilla
0.12 oz. Salt

This formula is pretty forgiving, have extra water on hand incase the icing comes out too thick.


MOP:

• Cook sugars and water to a softball stage.
• Cream fat (butter), 10x, and cocoa in a mixer.
• Stream in soft ball sugar into the mixer. This will not spit out at you as much as when making a meringue.
• Add salt and vanilla. Thin out with warm water if and as needed.
• Continue mixing until the icing is cooled, cool to touch.

Devils Food Cake

From now on, and for the previous brownie entry, these formulas are all from a class that is about bulk production and plating. So if the formulas seem very large and anyone wants to try to make them at home and needs help rewriting the formula for personal use just let me know.



Formula: yields two sheet pans
2# 5 oz. Cake flour
3# 13 oz. Sugar
1 1/4 oz. Baking soda
2 1/2 t Baking powder
1# 8 oz. Eggs
20 oz. Vegetable oil*
25 fl. oz. Buttermilk
1 oz. Vanilla extract
25 fl. oz. Water, warm**
15 oz. Cocoa Powder***


*can, and we did substitute 1# 9 oz. melted butter. Butter gives a richer taste.
**if the water is not warm it will not combine with the cocoa properly. It'll either not emulsify or will be too thick. You want a liquid ganache consistency to form.
***you could substitute unsweetened chocolate (at least 60%) for the cocoa powder and warm water


MOP: Well method
This can easily be mixed by hand. Same steps occur if you are using a electric mixer or mixing by hand.

• Combine warm water and cocoa powder in large mixing bowl. Whisk until combined and smooth.
• Add wet ingredients to cocoa mixture. 
• Sift dry ingredients together.
• Add dry ingredients into wet ingredients, in three stages.
• Pour batter in greased and lined cake pans. Pour from center and use an offset spatula to move the batter into the corners. Make sure the batter is level. You want to make sure to handle the batter as little as possible.
• Tap the pan on the counter before baking.
• Bake at 325° F for 25-30 minutes.
• Check for done-ness, the cake should be solid and the cake should bounce slightly at your touch.
• Let cool completely.

Assembly:

• Sandwich both layers between a thin layer of buttercream. Press down to make sure the buttercream is even to the edges.
• Spread a thin layer of buttercream on the top of the cake. You do not need to frost the sides because the sides will be trimmed like in a brownie.
• You can texture the top, like a brownie if you choose.

Brownies

 This formula makes a very rich fudge like brownie. For plating we cut it very small: 2"x 2" squares cut in half into triangles. Anything much larger then that would be too sweet and dense, not just for my tastes.


This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 434
Yields: 1 sheet pan

100% Butter, 1 kg
74% Butter, cubed, 740 g
74% Eggs, 740 g
172.80% Sugar, 1.728 kg
0.80% Salt, 8 g
3.4% Vanilla extract, 34 g
100% Pastry flour, 1 kg
Total: 525%


MOP:

• Sift flour and set aside until needed.
• Melt chocolate in a double broiler, when the chocolate is more liquid add the cubed up butter.
• Let the chocolate mixture cool down to 80° F - 90° F.
• In a separate double broiler whisk eggs and sugar together, heat to 90° F.
• Continue whisking egg mixture until it reaches a ribbon consistency.
• Fold in the slightly cooled chocolate mixture into the egg mixture, off heat.
• Fold in flour
• Pan a sprayed sheet pan.
• Bake at 325° F in a convection oven for approximately 30 - 35 minutes, it should feel firm to the touch. The finished brownie should look like it has a light coloured dull flakey surface which peaks out to a shinny glossy layer underneath.
• Cool throughly before cutting.

• Frost with boiled icing when the brownies are cooled. Use your offset spatula to spread the icing and to texture the brownie. You can use a different kind of icing; ganache is often used to garnish or top brownies.

Plating:

• Cut, dragging your knife across for smooth lines, into 2" x 2" squares with your sharpened chefs knife. If the knife gets gummy then have a wet towel on hand so you can clean the blade before each cut.
• Cut these squares in half diagonally, creating lots of triangles.
• Place two triangles on top of each other on a clean white plate.
• Use a squirt bottle with a sauce of your choice (chocolate sauce was used in this picture). At a 90 degree angle squirt a dollar coin sized circle. If you do not squeeze at a 90 degree angle you will not get a perfect circle.
• Use a spoon to drag a leaf shape around the brownies. You can use the spoon to make dots after the line has stopped extending. 

Snickerdoodle Cookies

This is another bulk formula. This make up is a different method of making up the dough, a perfect one for freezing the dough for later use since it minimizes space needed to store the cookies.


This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 417
Yields: 10# (makes approximately 3 ish 2# 10 oz. logs, each logs yields about 20 cookies)

80.88% Butter, 1.189 kg
99.26% Sugar, 1.459 kg
23.53% Eggs, 346 g
2.94% Vanilla extract, 43 g
100% Bread flour, 1.470 kg
1.18% Baking powder, 17 g
0.88% Salt, 13 g
Total: 308.67%


MOP: Creaming method
Shaping: Roll into 17" logs. Cut to 1/4" disks weighing about 2 oz each. Roll in cinnamon sugar before baking.
Bake: 350° F convection (approximately 10-12 minutes)

Oatmeal Raisin Cookies

This cookie is a very versatile sweet meets savory cookie. The types of raisins that you use can make the cookie sweeter or less sweet. You can also add zests to the cookie to add flavour.


This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 415
Yield: 10# (approximately makes 80 cookies)
68.75% Butter, 607 g
145% Brown sugar, 1.281 kg
32.5% Eggs, 287 g
3.5% Vanilla extract, 31 g
100% Bread flour, 883 g
3.5% Baking powder, 31 g
1.75% Baking soda, 15 g
1.00% Salt, 9 g
85% Rolled oats, 751 g
72.5% Golden raisins, 640 g
Total: 513.5%


MOP: Creaming method
Shaping: drop cookies, 2 oz. each
Bake: 350° F convection (approximately 12 - 15 minutes)