Pastry Skills - Savory Galette

Pastry Skills - Day 5

Savory Vegetable and Gruyere Cheese Galette

 

Every Tues at 8pm the school offers a supervised session called "Pastry Skills". It allows students to make up any missing lessons, remake items and practice techniques. I really did love that apple galette from Day 1 we made, so I decided to go to pastry skills to make a savory galette. It was DELICIOUS!!! At the end I shared with Chef Bruehwiler and the students. I used summer squash, green peppers, red peppers, onions, potatoes and Gruyere cheese. I seasoned with salt, crushed black pepper (Chef Bruehwiler showed me how to crush them myself with the back of a small sauce pan) and basil. The only thing I would have done different is eliminate the potato, it was a bit too starchy for my taste. I tried different sizes but all small. I also need to be mindful of the ratio of vegetable to dough. Overall for my first attempt was successful. I would love to make these for my mother, she is a vegetarian and I am sure she would love these but then again my mother loves everything I make :-)

 

Chopped Vegetables

Unbaked, Oven Ready

Vegetable & Gruyere Galette

 

RECIPE

Vegetable & Gruyere Cheese Galette

 

Crust: 

Basic Pie Dough

 

Filling:

Salt

Pepper

Basil flakes

Butter

Gruyere Cheese (Grated or finely chopped)

Chopped Assortment of Vegetable-

Summer Squash

Potatoes

Onions

Green Pepper

Red Pepper

 

Preparation:
Lightly saute potatoes and squash in butter over medium heat.
In separate bowl combine with remaining chopped vegetables. Season to taste and mix.
Roll dough into 3" or 6" circles. Egg wash bottom and add a helping of vegetables and a few sprinkles of grated Gruyere cheese.
Fold edges of dough inward and lightly egg wash to seal edges. Sprinkle a helping of cheese across top. Bake about 25 minutes until brown on 375 F.

BIBLIOGRAPHY

All Pictures by Jasmine Baulkman

Electronic Sources

Wikipedia - Egg wash
http://en.wikipedia.org/wiki/Egg_wash


About.com - Dock
http://busycooks.about.com/od/glossary/g/dock.htm


Work Cited List

All Formulas/Recipes are from
Johnson & Wales University, Baking & Pastry Formulas, College of Culinary Arts, International Baking and Pastry Institute, 2009

All Items in Glossary except items noted above are from
Johnson & Wales University, Baking & Pastry Fundamentals, College of Culinary Arts, International Baking and Pastry Institute, 2009

Reference made from Course material of Pies and Tarts BPA 1020
Material provided by Chef Olga Bravo

Day 3 - When life gives you Lemons...make Pie!

Day 3

Lemon Chiffon Pie/Strawberry Chiffon Pie, Chantilly Creme and Basic Pie Dough (Mealy)

Lemon Chiffon Pie
2 Mini Chiffon Pies - 1 Lemon, 1 Strawberry

 

I realized on day 3 that my love for pies is based on my love of fruit pies. I never tried a chiffon pie, turtle pie or any cream pie, so I guess I am not a "Lover of Pie" as I proclaimed.  Whenever given a choice of pie, I pretty much stick to what I know. I typically choose apple, sweet potato or pumpkin. I am not a fan of creamy, whipped cream and pudding like textures so I have completely over looked anything that looks like mountains of fluffy meringue. One man's trash is another man's treasure. Today the class is split into 2 flavors, lemon or strawberry chiffon. I hold my breath and HOPE I am given strawberry and not lemon. I really am not a fan of lemon, I don't want it floating in my drinking water, squeezed over my seafood and definitely don't want a big mushy pie of lemon!! EXHALE and SIGH...I am given lemon!! Uhhhhhhhh! Today I am up to my elbows in lemon chiffon and trying to keep an open mind. I ask Chef Bravo if we HAVE to do lemon and her response is "It is delicious!!" I know as an aspiring pastry chef, I am not going to be a enthusiastic about everything I bake. As I attempt to master the skill of baking and pastry arts, I have to be able to execute all desirable desserts.  The world is filled with preferences and today I will do my best to create a delicious Lemon Chiffon Pie for someone to treasure. When Chef Bravo gives you lemons...make Lemon Chiffon pie :-)

RECIPES

 

Lemon Chiffon Pie

Yield: Two, 9" Pies

Pie Shells, Prebaked (Mealy Dough)

 

Fillings:

Water - 14 oz

Lemon Juice - 5 oz

Sugar, granulated - 4 oz

Salt - pinch

Lemon, zest - 1/2 lemon

Cornstarch - 2 oz

Water (for slurry) - 2 oz

Egg Yolks - 2 oz

Butter, unsalted - 1/2 oz

 

Chiffon:

Egg Whites - 5 oz

Sugar, granulated - 3 oz

 

Preparation:

Place the water, lemon juice, sugar, salt, and lemon zest in a pot; bring to a boil.

Place the cornstarch in a dry bowl, using the water indicated for slurry; slowly pour it into the cornstarch, a little at a time, and whisk until all the cornstarch is dissolved . Make sure there are no lumps.

Add egg yolks to the cornstarch mixture.

Once the juice mixture comes to a boil, temper the egg-cornstarch mixture and add to boiling liquid. Bring the liquid back to a boil; cook for 2 minutes, whisking constantly.

Remove from heat and add butter.

Whisk until butter is completely melted.

Whip egg whites with the amount of sugar indicated for chiffon.

When egg whites reaches a stiff peak, remove from mixer and fold in the lemon filling with a spatula (while the lemon mixture is still hot)

Pour this mixture the prebaked shells. Smooth slightly; let cool. Garnish as desired.

 

Creme Chantilly

Ingredients:

Cream, heavy - 1 lb

Sugar, confectioner's - 1 oz

Extract, Vanilla - .25 oz

 

In chilled bowl, whip all ingredients until desired consistency. Use immediately or refrigerate.

 

 

 

Day 5 - Six to Eight Slices of Sin

Day 5

Turtle Pie, Banana Cream Pie, Short Dough (1-2-3 Cookie Dough) and Linzer Dough





Today we finally finished the turtle pie I spoke about in day 4. Goodness...so delicious. I am a chocoholic..anything chocolate can never be wrong in my book. This Turtle pie was so good and we used an Oreo cookie crust. I actually never heard of a turtle pie..seems like an explosion of every sin wrapped into a pie. Oreo cookie, caramel and pecans layer, then chocolate mousse with a top layer of whipped cream, garnish with chocolate and pecans...it sounds rich and IS rich in flavor and sweetness. We made the chocolate mousse filling, caramel and pecan sauce along with Chantilly cream to garnish the Turtle and Banana cream pie. I still haven't tried a Cream pie or a Chiffon pie but I can now say that I have devoured a Turtle pie..baby steps! We are allowed to take one pie home and I had to go with the chocolate one. I left school that night with the Turtle pie and sat with my friend at Dunkin Donuts and we ate half the pie like greedy pigletts :-/ Sooo worth it!

                       

                            Before

After







RECIPES 

Turtle Pie

Components:

Oreo Cookie Crust

Caramel Sauce

Chocolate Mousse

Garnish

Ingredients:

Oreo Cookie Crust

Butter - 2.5 oz

Sugar, confectioner's or granulated -3 oz

Crumbs, Oreo Cookies -  8 oz

Preparation:

Melt butter. Combine sugar and Oreo crumbs. Add melted butter to dry ingredients. Combine well.

Press into 9" pan. Bake at 350 F for 8 to 10 minutes or until set.

Caramel Sauce:

Sugar - granulated - 5 oz

Butter, salted - 2 oz

Heavy cream, warmed - 4 oz

Pecans - 5 oz

Preparation:

In heavy- bottom pan, caramelize the sugar using the dry method. Remove from heat and add butter.

When butter is melted, add warm cream then add pecans. Place mixture in baked pie shell.

Chocolate Mousse:

Cream, heavy - 10 oz

Chocolate - 10 oz

Butter, salted, softened - 1.5 oz

Sugar, granulated - 4.5 oz

Egg yolks, pasteurized - 2 oz

Egg whites, pasteurized - 4 oz

Preparation:

Whip the cream to a soft peak and reserve. Melt chocolate and add butter.

Add 1/3 of the whipped cream. Add egg yolks and blend. Fold in remaining cream.

In mixing bowl fitted with a whisk, whip egg whites on high speed to a medium peak while gradually adding sugar. Fold meringue into chocolate mixture. Place the chocolate mousse on top of pecan/caramel mixture in pie shell. Refrigerate and garnish with creme Chantilly.

Linzer Dough

Ingredients:

Butter - 1 lb, 9 oz

Sugar - 18 oz

Eggs - 4 each

Vanilla - 2 tsp

Cake flour - 1 lb, 4 oz

Cinnamon - .25 oz

Baking powder - .5 oz

Hazelnut flour - 12 oz

Cake crumbs - 4 oz

Preparation:

Using creaming method combine ingredients. Mix butter and sugar together, then add eggs one at a time then add vanilla. Slowly incorporate dry ingredients.

Flatten into 1/2 inch disc and refrigerate until ready to use.

Short Dough (1-2-3 Cookie Dough)

Ingredients:



Sugar, granulated - 1 lb

Butter, unsalted, room temperature - 2 lbs

Eggs, whole - 6 oz

Flour, pastry - 3 lbs

Preparation:

In mixing bowl with paddle, cream sugar and butter together. Add eggs gradually, scrape well.

Add the flour and mix on low speed until well blended. Refrigerate before using.

Vanilla Cream Pie / Banana Cream Pie

Yield: Two 9" pies

Ingredients:



Pie Shell, baked

Cornstarch - 3 oz

Milk, whole - 2 lbs, 4 oz

Eggs, whole - 8 oz

Sugar, granulated - 8 oz

Butter, unsalted - 3 oz

Extract, vanilla - 1 oz

For Banana Cream - Half-fill the pie shell with filling.

Cover the filling with sliced bananas and with remainder of filling

Banana extract - to taste

Preparation:

In bowl, mix cornstarch and small amount of milk to make a slurry.

Combine eggs and yolks and add to slurry.

In heavy-bottom pot, boil the remaining milk and granulated sugar. Temper the boiling mixture and slurry and return to heat. Bring mixture to a boil and allow to thicken.

Remove from heat and stir in butter and vanilla extract. Place filling in prepared pie crust. Refrigerate until needed. Garnish as desired.

Day 6 - Linzertorte

Day 6

Today we completed the Lizertorte. It is a tart that originated in Linz, Austria in the early 1800's. It was traditionally given to a bride's family from the groom's family as a gift. Chef Bravo wanted us to know a bit of history, so I figured I would share. The Linzer dough has a hazelnut flour base and can also be made into cookies. This dough takes some training to handle. It tends to have a short break and fall apart easily. Once I realized that, I was able to move a bit quicker and gentler. The tart had a cake like texture once it baked and tasted more like a breakfast pastry oppose to a dessert. Today my Linzertorte came out well but I will make a few changes next time. We also used our 1-2-3 short dough from yesterday to prebake tart crusts for day 7.  Unfortunately, my tart crusts did not rise properly and were shaped like shallow disc. I will do them over tomorrow, sometimes we bake and its almost perfect and some days we need a do-over!

RECIPES

Linzertorte

Ingredients:

Use the Linzer Dough from Day 5

Raspberry jam - 3 oz

Egg wash - as needed

Preparation:
Roll to 1/4 inch in circular shape. Use a cake ring to cut the bottom layer.
Roll out the top layer for crust about 1/4 inch thick and cut into stripes.
Pipe raspberry jam on the bottom layer leaving about 1/2 inch around the edges with out jam.
Lay stripes form a lattice crust. Be sure to arrange with an inch diamond shape opening.
Press cake ring over the filled dough to form tart.
Roll additional Linzer dough to make small balls, arrange balls of dough around edges. Brush with egg wash and sprinkle with sanding sugar.
Bake at 350 F until golden brown.

Day 8 - Full Circle

Day 8

Swiss Apple Flan

Our Pies & Tarts class is coming full circle. We started with apples and we are also ending with apples. Today we are preparing an Apple flan, now this I am sure I will love. I will take an apple over a lemon everyday of the week! Can't wait...

RECIPE

 

Swiss Apple Flan

Yield: Three, 9" flans

Ingredients:

Short dough - 2 lbs

Apple, tart - 6 to 8 each

Sugar, granulated - 6 oz

Cinnamon, ground - to taste

Crumbs, cake - 9 oz

Almonds, ground, toasted - 6 oz

Apricot glaze - as needed

Almonds, toasted, crushed - as needed

 

Custard

Ingredients:

Eggs, whole - 10 oz

Cream, heavy - 1 lb, 8 oz

Sugar, granulated - 4 oz

Liqueur, Brandy or Grand Marnier - to taste

 

 

Preparation:

Peel and core apples. Slice apples in 1/4 inch slices. (Lemon juice/water mixture may be used to prevent browning)

Combine sugar, cinnamon, cake crumbs and ground almonds and reserve.

 

Preparation of Custard:

Combine eggs and heavy cream in a bowl. Add sugar and liqueur to the egg mixture and reserve.

 

Preparation of Crust:

Sprinkle cake crumbs mixture over bottom of the tart shells.

Arrange the sliced apples in a spiral decoration on top of crumb mixture.

Place tart in 350 F oven and bake until apples are semi-tender (approximately 20 minutes)

Remove tarts from oven and pour the custard over them until just below the rim.

Return to oven and bake in water bath until custard is set, approximately 20 to 30 minutes.

Cool and remove the tart from tart shell.

Glaze with apricot glaze. Place custard, toasted almonds along side of the tart.

 

 

 

 

Day 7 - Time for Tarts, Time to Torch

Day 7

Tart Fillings, Custard, Curd, Frangipane and Ganache

Day 7 was jammed packed with tarts, tarletts, fillings and torching meringues. We made several different tarts and shapes. We used 1-2-3 short dough for the crusts. The lemon curd and Swiss meringue for the lemon tart. Almond Filling (Frangipane) square tarts. We also made pastry cream and chocolate ganache for other tarts that we will continue to complete on day 8. Some of my tarts were prettier than others. It takes patience and visual planning to get cute tarts! I knew some of my fruit/almond placing needed more thought..Chef Bravo agreed. I am not sure if I prefer to do tarts or pies. A pie you only have one chance to get it right, but if it is right...its beautiful! It makes a big statement. Tarts provide you the ability to display your creativity with multiple bite size items, which if done right...is beautiful as well. The art of pastry, how do I decide.

 

RECIPES

The following recipes are fillings for Tarts.  



Lemon Curd
Garnish with Meringue
Tarts made with Pate Sable Dough
Ingredients:

Egg yolks - 4 oz

Sugar - 6 oz

Lemon juice - 4 oz

Lemon zest - .5 oz

Butter, softened - 4 oz

                       

                         Whisk Bowl over Water

Strain

Preparation:

Whisk together egg yolks, lemon juice, lemon zest and sugar. 

Cook the mixture in a bowl over simmering water, stirring constantly until thick.

Strain and add butter while mixture is still warm, combine thoroughly.

(Return to stove over water if mixture is too cold for butter to melt)



 Meringue

Ingredients:

Pasturized Egg Whites - 16 oz 

Sugar 1 lb, .25 oz

Preperation:

Whisk egg whites and sugar together until medium stiff peak form. Garnish lemon tart with generous amount. Using torch, brown meringue.

Chocolate Ganache
 Garnish with fondant

Tarts made with 1-2-3 Short Dough
Ingredients:
58% Chocolate - 10oz

Heavy Cream - 8 oz

Butter - 1.5 oz

Sugar - 1.5 oz

Preparation:

Place chocolate in bowl. Heat up heavy cream, butter and sugar until it melts. Pour over chocolate and stir/whip until chocolate melts.

Frangipane

 Garnish with Almond slices and Powder sugar

Tarts made with Pate Sable Dough

Ingredients:

   Sugar - 12 oz

        Butter, softened - 12 oz

      Almond flour - 12 oz

Preparation:

Use mixer with paddle. Cream butter and sugar, adding one egg at a time. Then add almond flour slowly.

Pastry Cream
Tarts made with 1-2-3 Short Dough
Garnish with Fruit

Ingredients:

Part 1

Milk  - 32 oz

Sugar - 4.5 oz

Part 2

Cornstarch - 2.5 oz

Cake Flour - .5 oz

Sugar - 4.5 oz

Milk - 3 oz

Egg Yolks - 6 oz

Egg - 1 each

Part 3

Butter, cubed, softened - 3 oz

Preparation:

Part 1: Heat milk, sugar and vanilla to scalding in a medium pot.

Part 2: Combine sugar and starches, whisk in milk. Once milk/starch mixture is smooth, whisk in egg and yolks. Slowly temper egg/starch mixture with hot milk from part 1.

Return tempered egg mixture back into pot. Cook mixture on medium heat until it is bubbling and thickened—whisking constantly and briskly.

Once pastry cream is cooked to correct thickness remove from heat, whisk in the butter from part 3.

Cool immediately on ice, cover with plastic wrap—allowing wrap to cling to the surface of the pastry cream.

Day 2 - As Easy As Pie

 

Day 2

Apple Pie, Blueberry Pie & Methods of Cooking fillings

Welcome to traditional pies! Apple Pie with a lattice top crusted and Blueberry Pie with a short flake top crust. I learned the many methods to the madness of cooking pies. Who knew pies were so complicated. Not only are there several ways of making pie filling (cooked juice, cooked fruit and juice and homestyle method), there are also different types of crust including mealy, short-flake, long-flake and cookie crumb crust.


Cooked Fruit and Juice Apple Pie

The term "as easy as pie" is used to describe a task or experience as  pleasurable and simple. The idiom does not refer to the making of a pie, but rather to the act of consuming a pie which is usually a simple and pleasurable experience.....umm yea! Clearly making pie isn't easy...yet! The homestyle and dutch style are my preferred style only because the outcome is delicious! The cooked juice method or/and cooked fruit and juice method creates a traditional store bought flavor. I was shocked the Apple pie we made in class tasted like an Entenmann's pie?!?! Huh, did I just put my blood, sweat and tears into a pie I could have bought for $6.50!! 








               

RECIPES

*Used Basic Pie Dough from Day 1 for all crust 

Apple Pie Filling - Yield Two 9"pies

Ingredients:

Apples - 2 lbs, 8oz, fresh peeled and sliced

Apple Juice or Water - 1 lb, 4 oz

Sugar, granulated - 6 oz

Salt - Pinch

Cinnamon, ground - .25 oz

Cornstarch - 2 oz

 

Preparation:

In heavy bottom pot, combine apples, 2/3 of liquid, sugar, salt and cinnamon. Bring to a boil.

Make a slurry by placing the cornstarch in a bowl and adding the remaining liquid while whisking

When apple mixture begins to boil, slowly add the slurry, stirring constantly.

Boil mixture until it is thickened and translucent, approximately one minute.

Remove from heat and cool filling and store for later use.

 

      

Peeled Apples in water
with lemon to avoid turning brown


 

Blueberry Pie Filling - Yield Two 9"pies

Ingredients:

Blueberries - 2 lb, 8oz

Water or Juice from blueberries - 14 oz

Sugar, granulated - 9 oz

Cornstarch - 2.25 oz

Nutmeg (optional) - .25 oz

Lemon Juice - 1 oz

 

Preparation: 

Defrost berries and drain well. Reserve the berries and the juice.

Place 3/4 of the water or juice in a heavy bottom pot with the sugar. Boil the mixture

Make a slurry by placing the cornstarch in a bowl and adding the remaining liquid while whisking.

Add nutmeg and lemon juice to the slurry.

When the sugar/water mixture begins to boil, slowly add slurry, whisking constantly. Return to a boil.

Cook until mixture is thickened and translucent, approximately one minute.
Remove from heat and fold in the berries. Cool filling and store for later use.
 

 

 

 

GLOSSARY

Bloomed - Gelatin that has been hydrated in a proper ratio of cold liquid

Blind Baking - Crust baked upside down or with weights (preferably beans). For fillings that will not be baked with the crust.

Blind Baking Crust

Chantilly cream - Whipped cream with the addition of sugar and vanilla 

Cooked Juice Method - Pie filling for soft textured fresh fruit, canned and frozen fruit that requires no cooking before baking. (Blueberries, Cherries and Canned Peaches)

Cooked Fruit and Juice Method - Pie filling  uses fresh fruit and dried fruits that require cooking before baking to soften the fruit. (Apples, Pears, Raisins, Dried Cherries)

Creaming - Beating soft fat or butter with sugar and gradually adding the remaining ingredients

Dock - To prick a pie crust with a fork or docking tool before baking. This lets the steam escape so the pie crust doesn't puff up in the often. Usually used when blind baking a pie crust before filling

 

Docked Pie Crust
 

Dry Method - cooking sugar without water. Stir or shake pan to caramelize sugar, typically used for sauces, fillings and garnishes.

Egg wash - beaten eggs sometimes mixed with another liquid (water or milk) which is brushed onto the surface of a pastry before baking. An egg wash is often used to make pastries shiny and golden or brown in color, and it also is used to help toppings or coatings stick to the surface of the pastry, or to bind pastry parts together. Egg wash can usually be made with two tablespoons of liquid, such as milk or water, for every egg. Less liquid makes for a darker wash.

Fluting - Decorative method of finishing a pie crust by making folds or pleats in the dough at regular intervals around the edge

Folding - Gently mixing a lighter ingredient into a heavier one. 

Formula - Standardized recipe used in baking

Fraisage - Method of mixing dough by hand

French Meringue/Common - Meringue that is made without any application of heat and requires the use of pasteurized egg whites if it is to be used as a component of a product that is not cooked or baked.

Ganache - Filling made chocolate and water-based liquids such as milk, cream, teas, or fruit juices.

Italian Meringue - Strongest type of meringue; most time consuming to prepare

Lattice crust - Crust of interwoven strips of dough evenly placed across the top of a pie.


Lattice Style Top Crust

Liqueurs - A sweetened spirit used in baking for flavoring; can vary widely in alcohol content.

Long flake pie dough - Used only as a top crust; fat is cut into nickel-sized pieces.

Mealy pie dough - Used as a bottom crust; fat is cut into small, small pea size pieces.

Meringue - Delicate, fluffy mixture of stiffly whipped egg whites plus sugar; three basic type include: French Meringue/Common, Swiss Meringue and Italian Meringue

Pasteurization - Processing of milk and other liquids to prevent spoilage.

Pastry cream - Cream anglaise that includes whole eggs as well as egg yolks and thickened with starch.

Simple Syrup - Concentrated solution of sugar and water, usually in a one-one ratio

Slurry -  Cornstarch and cold liquid whisked together then incorporated into a  mixture to create thickness

Streusel topping - Crumbled mixture of flour, fat, sugar, and often spices and nuts.

Swiss Meringue - Stable meringue that is used to make macaroon cookies.

Short flake pie dough - Used as either top or bottom crust; fat is cut into hazelnut-sized pieces.

Tempering - Heating, cooling, and reheating process that is used to stabilize chocolate. (Also some creams use as this technique to incorporate liquids)

Whipped cream - Heavy cream that has been whipped to a thicken foam.

Day 4 - Custard & Soft Pies on the Rise!

Day 4

Pecan Pie, Pumpkin Pie and Turtle Pie



Today we made Pumpkin pie, Pecan pie and started our Turtle pie!! I typically bypass those options in a bakery or restaurant..not anymore. I am not big on pumpkin, especially during Thanksgiving I prefer sweet potato but now I am not sure which I prefer. The Pecan pie was tasty and the Turtle pie ended up being delicious!!!!  My mom loves pecans and I always said I wanted to make her a Pecan pie...now I can. Today I have plenty of pictures to document our busy day of baking.








 

 

 

 

Pumpkin Pie

 

RECIPES

 



Pecan Pie

Yield, Two 9" pie

Ingredients:

Pie Shell, unbaked

Filling:

Eggs, whole - 12 oz

Butter, unsalted, melted - 4 oz

Corn syrup, light - 1lb, 8oz

Sugar, granulated - 7 oz

Bourbon - .25 oz

Extract, vanilla - .25 oz

Pecan pieces - 11 oz

 

Preparation:

Place Eggs in bowl and whisk lightly. Add melted butter, corn syrup, sugar, bourbon and vanilla extract to the eggs. Mix well using whisk.

Place 3/4 the amount of pecans in unbaked pie shell. Pour liquid mixture on top of chopped pecans.

Remaining pecans whole pieces lay on top.

Bake at 400 F for 15 minutes. Reduce to 325 F and bake until the filling is set, approximately 20 to 30 minutes.

 

 

Pumpkin Pie

Yield, Two 9" pie

 

Ingredients:

Pie Shell

 Prebake shell half way, fill then place directly on deck and bake at 325 F until done

 

Filling:

Milk, evaporated - 1 lb

Sugar, brown, packed - 10 oz

Corn syrup - 4 oz

Eggs, whole - 4 each

Pumpkin, solid pack - 1 lb, 8 oz

Salt - 1 oz

Extract, vanilla - .25 oz

Cinnamon, ground - .2 oz

Cloves, ground - 1/4 tsp

Ginger, ground - 1 tsp

Nutmeg, ground - 1/2 tsp

Allspice, ground - 1/2 tsp

 

Preparation:

Combine evaporated milk, sugar, corn syrup and eggs. Add pumpkin and blend.

Add salt, vanilla extract, cinnamon, clove, ginger, nutmeg and allspice. Place in half baked shell.

Bake at 350 F until firm, approximately 40 minutes.

 

What are Galettes, Pies and Tarts???



Vegetable & Gruyere Cheese Galette



Galette - a flat, round of free form crusty cake. It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple, slices, berries, or similar ingredients

 

 

 

 

 

Assorted Fruit Pies & Chiffon Pies

 

Pie - a baked food having a filling of fruit, meat, pudding, etc., prepared in a pastry-lined pan or dish and topped with a pastry crust or whipped cream


 





           

 

Types of Pies

 

Chiffon - Made with a cooked-fruit or cream filling base that is stabilized by the addition of gelatin. A meringue is folded in to give the filling a light, airy texture. Crust is pre-baked 

Lemon Chiffon Pie

Cream Pie - Cream fillings flavored by pastry cream. Pre-cooked filling topped with meringue or whipped cream. Crust is Mealy or pre-baked

Banana Cream Pie

Custard and Soft Pie - Custard fillings are dairy based and Soft fillings are syrup based.

Crust is mealy, prebaked or unbaked

Pumpkin Pie

 

 

Fruit Pie - Fruit fillings consist of fresh, canned, frozen, or dried fruit mixed with sweeteners, spices and starches. Three methods of preparing fruit fillings are cooked-juice, cooked-fruit and juice or homestyle. Crust is short or long flake, double crust or lattice style crust

Apple Pie with Lattice Crust

Speciality Pie - Includes fillings that do not fit into any other classification of pies. Specialty pies are usually made of ice cream, mousses, or Bavarian creams. Crust are mealy, prebaked or cookie crumb

Turtle Pie

Tarts - is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is ususally short flake dough, the filling may be sweet or savory, although usually fruit based, sometimes with custard. Tartlet refer to a miniature tart.

Assortment of Tarts & Tartlets

 

Linzertorte - is a traditional Austrian tart made with a hazelnut crust. Made with hazelnut, cinnamon and clove short dough and raspberry filling. Finished with lattice crust and is often assembled in a cake ring.