Pastry Boot Camp Recap

Here are the recipes requested to be shared. 

Trissa
.
Pain a la Biere - Beer Bread
(Adapted from the French Pastry School)
480 g of Water
500 g of Bread Flour
250 g of Rye Flour
17.5 g of Sea Salt
8.7 g of Dry Yeast
625 of Fermented Dough (similar to a sourdough starter)
55 g of Potato Flakes (yes potato flakes)
195 g of Water

Directions

1. Use a 20-quart mixer with a dough hook, combine the bread flour, salt, yeast, fermented dough, and rye flour. 
2. While that mixes, mix together the potato flakes and water until it is well mixed.
3. Add the potato to the dough mixture.
4. Slowly add water if needed.
5. Mix the mixture on low for 5 minutes, than go to medium for 2-3 minutes to create the glutton.
6. Let the dough rise for an hour.
7. Once it rises, portion into 350 g pieces and shape into loaves.
8. Brush the dough with the beer mixture (see below).
9. Once they are all covered with the beer mixture, lightly dust with rye flour.
10. Let it proof again for an hour.
11. Cook at 495F for about 25 minutes. 

Beer Mixture
100 g of Rye Flour
180 g of Beer (pick a good one)
5 G of Salt
2.5 g of Yeast

Directions

1. Mix all the ingredients together.
2. Set aside.

Brioche

(Adapted from The French Pastry School)

Poolish

50 g of Whole Milk

5 g of Sugar

60 g of Bread Flour

Dough

Poolish

340 g of Bread Flour

8 g of Fleur de Sel or (Salt if you don't have this)

35 g of Sugar

220 g of Whole Eggs

200 G of Cold Unsalted Butter

Directions

1. 
   
   In the mixing bowl, pour the milk, than the yeast, sugar, and on top the flour.  Let the yeast proof.
2. 
   
   When the flour breaks, add the rest of the ingredients except for the butter.
3. 
   
   When the dough comes together, slowly add the butter.  Do not over add too much but wait until it is almost fully incorporated before adding more.
4. 
   
   Place in a bowl and cover with saran wrap.
5. 
   
   Let is rise for an hour and punch down to remove the air.
6. 
   
   Place in the fridge for 2 hours and than punch down again to remove the air.
7. 
   
   Let it sit in the fridge overnight for the final rise. 
8. 
   
   Form into loaves or desired shape and brush with egg wash.
9. 
   
   Let it proof again for an hour.
10. 
    
    Brush more egg wash and cook at 400F for about 15-20 minutes.

Oggi
Passion - Apricot Pate de Fruit
(Adapted from The French Pastry School)
125 g of Passion Fruit Puree
125 g of Apricot Puree
7.6 of Apple Pectin
29.75 g of Sugar
264.5 g of Sugar (there is two different sets needed)
53.75 g of Glucose or Corn Syrup
2.25 g of Tartaric Acid Solution
4.25 g of Kirsch

Directions

1. Cook the purees to 104F over a stove top.
2. Add the pectin and sucrose and bring to a boil by stirring continuously.
3. Add the glucose
4. Slowly add the sugar.  Once it reaches 223F, remove from the heat.
5. Add the tartaric acid and the kirsch.
6. Pour the mixture into a 1/2 sheet pan lined with parchment paper and a little oil.
7. Once it is set, cut and cover with sugar.

I can't wait to see your take on these recipes.