Pollocks Pies

&Tarts
By. Haley Pollock
Table of Contents
Pg.3 ~ Table of Contents

PIES!
Pg.4 ~ Basic Pie Dough
Pg.5 ~ Dutch Apple Pie
Pg.6 ~ Lattice top Apple Pie
1

Pg. 7 ~ Cherry Pie

Pg. 8 ~ Strawberry Chiffon Pie
Pg. 9 ~ Turtle Pie
Pg. 10 ~ Pecan Pie
Pg. 11 ~ Pumpkin Pie
Pg. 12 ~ Orange Creamsicle Pie

TORTES & TARTS!

Pg. 13 ~ Linzer Torte
Pg. 14 ~ Tarts
Pg. 15 ~ Tarts Cont.

MISCELLANEOUS!
Pg. 16 ~ Oreo Cookie Crust
Pg. 17 ~ Crme Chantilly
Pg. 18 ~ Short Dough
Pg. 19~ Pastry Cream
Pg. 20 ~ Swiss Meringue
Pg. 21 ~ Lemon Curd
Pg. 22 ~ Frangipan
Pg. 23 ~ Chocolate Ganache
GLOSSARY
Pg. 24-25

BASIC PIE DOUGH

YIELD: 24 oz. Pie Dough (3, 8-oz. crusts)
Tools Youll Need!
Bakers scale, Bench knife
Plastic wrap
Dough Ingredients!
12 oz. Pastry Flour
8 oz. Butter
.25 oz. Salt
1 oz. Granulated Sugar
4 oz. Ice cold Water
Putting it All Together!
1. Gather all the ingredients and equipment.
2. Incorporate the pastry flour with the sugar and salt.
3. Add butter chunks to the flour and cut the fat into the flour until you achieve a fat particulate about the size of
nickels (long flake), size of peas (short flake), or sand like (mealy).
4. Add the water to the flour and fat in intervals and incorporate until all the flour is moistened, being careful not
to over work the dough.
2

5. Place dough in plastic wrap and refrigerate for at least 1/2 hour, preferably overnight.
.

DUTCH
APPLE PIE
YIELD: One
Delicious Pie
Tools Youll Need!

Bakers scale, pastry brush

Potato peeler, chef knife, bowls, cutting board
Rolling pin, 9 in. pie tin
Baking sheet, parchment paper, pastry brush

The Filling!
8-9 Apples
4 oz. Sugar

tsp.
oz. Cake
4 oz. Raisins
The Streusel!
4 oz. Unsalted
5.2 oz. Brown
3.4 oz. Pastry
3 oz. Oats

Work as quickly as possible and keep the dough chilled if youre

not using it.
When preparing two crusted pies, Mealy type dough should be
used for the bottom crust and Long Flake type dough for the top
crust. While Short Flake can be used interchangeably.
Two crusted pies are usually baked at a temperature of 375F
for 35 to 40 minutes.

Putting it All Together!

1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. Prepare an unbaked pie shell. Dock the bottom and brush with light egg wash.
4. Peel, core and cut the apples into 1/4 inch slices.
5. Combine the sugar + cinnamon in a bowl and dredge the apples.
6. Dredge the apples in the flour.
7. Place the apples + raisins in the unbaked pie shell.
8. Sprinkle the streusel topping over the apples.
Enjoy a slice of this
9. Bake in a 375 F oven or until done, approximately 45 min - one hour.
warm pie with a
scoop of vanilla ice
Making the Streusel!
cream or whipped
cream for one slice
of pure delight!
3

Cinnamon
Flour
(optional)
butter, melted
sugar
flour

1. Combine sugar, flour + oats in a small bowl.

2. Stir in the melted butter.
3. Sprinkle over the top of pie.

LATTICE TOP APPLE PIE

YIELD: One Delicious Pie
Tools Youll Need!
Bakers scale, pastry brush
Potato peeler, chef knife, bowls, cutting
wooden spoon
Rolling pin, 9 in. pie tin, fork
Baking sheet, parchment paper, pastry
heavy bottomed pot

board,

brush, bowls,

The Filling!
4 Apples
10 oz. Apple Juice
3 oz. Granulated Sugar
Pinch of Salt
.10 oz. Cinnamon
1 oz. Cornstarch
Putting it All Together!
1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. Prepare an unbaked pie shell. Dock the bottom and
brush
light egg wash.
4. Peel, core and cut the apples into 1/4 inch slices.
5. Combine the apples with 2/3 of the water, all the
sugar,
and cinnamon; place in a heavy bottomed pot
6. Boil the mixture.
7. Make a slurry by placing the cornstarch in a bowl and
adding
remaining water while whisking.
8. When apple mixture begins to boil, slowly add the slurry, stirring constantly. Boil the mixture until
thickened and translucent, approximately one minute.
9. Remove from heat.
10. Cool the filling.
11. Once filling is cooled place filling in the pie shell.
12. Make a lattice top for the pie, and brush with egg wash.
13. Bake in a 350 F oven for 45 minutes one hour, or until golden brown on the top.

CHERRY PIE
YIELD: One Delicious Pie
Tools Youll Need!
4

with
salt,
the
it is

Bakers scale, pastry brush

Bench scraper, bowls
Rolling pin, 9 in. pie tin, wooden spoon
Baking sheet, parchment paper, pastry brush,
bottomed pot

heavy

The Filling!
1 lb. Cherries, dark, frozen or fresh
7.5 oz. Cherry Juice
4.5 oz. Granulated Sugar
1 oz. Cornstarch
To taste Lemon Juice
To taste Salt
Putting it All Together!
1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. Prepare an unbaked pie shell. Dock the bottom and
brush
with
light egg wash.
4. If the cherries are frozen, defrost and drain well.
5. Place of the juice and the sugar in a heavy
bottomed pot
and boil.
6. Make a slurry by placing the cornstarch in a bowl and adding the remaining liquid while whisking.
7. Add the lemon juice and salt to the slurry
8. When the sugar-water mixture beings to boil, slowly add the slurry, stirring constantly, and return to a boil.
9. Cook until the mixture is thickened and translucent, approximately one minute.
10. Remove from heat and fold in the cherries.
11. Cool the filling.
12. Once filling is cooled place filling in the pie shell.
13. Place a layer of pie dough on the top of the pie, making sure to have forked a couple holes into the dough to
release steam when the pie cooks.
15. Egg wash the top layer and crust.
16. Bake pie in a 350 F oven for 45 minutes one hour or until golden brown on top.

STRAWBERRY CHIFFON PIE

YIELD: One Delicious Pie
Tools Youll Need!
Bakers scale

 Bench scraper, bowls

Rolling pin, 9 in. pie tin, spatula
Mixer, heavy bottomed pot
The Filling!
10.5 oz. Strawberries, frozen, thawed and drained
1.5 oz. Sugar
To Taste Salt
.25 oz. Cornstarch
.5 oz. Water
.12 oz. Gelatin
.75 oz. Water
.12 oz. Lemon Juice
The Chiffon!
2.5 oz. Pasteurized Egg Whites
2 oz. Granulated Sugar
Putting it All Together!
1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. Prepare a baked pie shell.
Making the Filling!
1. Place 2/3 of the berries, sugar, and salt in a heavy bottomed pot and bring to a boil.
2. Make a slurry by placing the cornstarch in a bowl and
water while stirring.
Top this pie with Chantilly
3. In a separate bowl, bloom gelatin with .75 oz. of water.
cream (pg.), chocolate drizzle,
4. When the berry mixture boils, vigorously whisk the
mixture.
and/or cooked pie dough cut
5. Bring to a second boil and cook until thick.
outs for a decorative pie!
6. Remove from heat and add the lemon juice.
7. Add the bloomed gelatin to the mixture and combine
8. Fold in the remaining berries.
9. Set aside until cool but not cold.
Making the Chiffon!
1. Whip the egg whites in a mixing bowl until soft peaks
adding the sugar.
2. Fold the meringue into the strawberry filling.
3. Place in a baked pie shell and chill well prior to serving.

TURTLE PIE
YIELD: One Delicious Pie
Tools Youll Need!

add .5 oz. of
slurry into the

well.

while

slowly

 Bakers scale
Bench scraper, chef knife, bowls
Rolling pin, 9 in. pie tin, spatula, whisk
Mixer, heavy bottomed pot
The Caramel Sauce!
2.5 oz. Granulated Sugar
1 oz. Salted Butter
2 oz. Warmed Heavy Cream
2.5 oz. Pecans
The Chocolate Mousse!
5 oz. Heavy Cream
5 oz. Chocolate
.75 oz. Softened Salted Butter
2.25 oz. Granulated Sugar
1 oz. Pasteurized Egg Yolks
2 oz. Pasteurized Egg Whites
Putting it All Together!
1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. Prepare an Oreo Cookie Pie shell (pg.)
Making the Caramel Sauce!
1. In a heavy bottomed pan, caramelize the
sugar using the
dry method.
2. Remove from heat and add the butter.
3. When the butter is melted, add the warmed cream then the pecans.
4. Place the mixture in the Oreo pie shell.
Making the Chocolate Mousse!
1. Whip the cream to soft peaks and reserve.
2. Melt the chocolate and add the butter.
3. Add 2/3 of the whipped mixture, then add the egg yolks and blend.
4. Fold in the remaining cream.
5. In the mixer, whip the egg whites on high to a medium peak while gradually adding the sugar.
6. Fold the meringue into the chocolate mixture.
7. Place the chocolate mousse on top of the pecan/caramel mixture in the pie shell.
8. Refrigerate until needed. Garnish with crme Chantilly (pg.).

PECAN PIE
YIELD: One Delicious Pie
Tools Youll Need!

 Bakers scale, pastry brush

Bench scraper, chef knife, bowls
Rolling pin, 9 in. pie tin, whisk
The Filling!
6 oz. Whole Eggs
2 oz. Melted Unsalted Butter
12 oz. Light Corn Syrup
3.5 oz. Granulated Sugar
.12 oz. Bourbon
.12 oz. Vanilla Extract
5.5 oz. Pecans
Putting it All Together!
1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. Prepare an unbaked pie shell. Dock the bottom
and
brush
with light egg wash.
4. Place the eggs in a bowl and whisk lightly.
5. Add the melted butter, corn syrup, sugar,
bourbon, and
vanilla to the eggs. Mix well using a whisk.
6. Place of the chopped pecans in the unbaked pie shell.
7. Pour the liquid mixture on top of the pecans.
8. Decorate the top of the pie with the remaining whole pecans.
9. Bake in a 425 F oven for 15 minutes. Reduce temperature to 350 F and bake until the filling is set, approximately
20-30 minutes.

PUMPKIN PIE
YIELD: One Delicious
Tools Youll Need!
Bakers scale, pastry brush

Be sure to chop the

pecan pieces small
enough so the pie can
be easily cut into later!

Pie

 Bench scraper, bowls,

Rolling pin, 9 in. pie tin, whisk,

measuring spoons

The Filling!
8 oz. Evaporated Milk
5 oz. Brown Sugar
2 oz. Corn Syrup
2 Whole Eggs
12 oz. Pumpkin
.05 oz. Salt
.05 oz. Vanilla Extract
.1 oz. Cinnamon
1/8 tsp. Cloves
tsp. Ginger
tsp. Nutmeg
tsp. Allspice
Putting it All Together!
1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. Prepare a half baked pie shell.
4. Combine the evaporated milk, sugar, corn syrup, and eggs.
5. Add the pumpkin and blend.
6. Then add the salt, vanilla, and spices.
7. Place in the half baked pie shell.
8. Bake in a 425 F oven until the crust begins to brown; then
heat to 350 F.
9. Pour in the filling and cook until slightly firm, approximately 40 minutes.

ORANGE CREAMSICLE PIE

YIELD: One Delicious Pie
Tools Youll Need!
Bakers scale, strainer, pastry brush, zester
Bench scraper, bowls, mixer, heavy bottomed pot
Rolling pin, 9 in. pie tin, whisk, measuring spoons
The Filling!
1.5 oz. Cornstarch
1 lb. 2 oz. Whole Milk
4 oz. Whole Eggs
4 oz. Granulated Sugar
1.5 oz. Unsalted Butter
.5 oz. Orange Liquor

Make a decorative crust for

your pumpkin pie. You can
also use cutouts to decorate
your pie by cooking the
cutouts until golden brown
and adding them to the top
of your pie a couple
minutes before taking your
pie out.
An overcooked pumpkin pie
will crack on the top.

reduce the

 Zest Two Oranges

1 oz. Melted White Chocolate
Putting it All Together!
1. Gather all the equipment + ingredients.
Makes 3 lbs. Dough
2. Scale ingredients.
1. Cream the butter. Then add in the sugar
3. Prepare a baked pie shell. And brush the bottom
slowly. Then the eggs slowly.
with a light coating of melted white chocolate.
2. Add the vanilla.
The Filling!
3. Add the cake flour, baking powder, and
1. In a bowl, mix the cornstarch and a small
cinnamon slowly.
of milk to make a slurry.
2. Combine the eggs and yolks and add to the
4. Finally add the hazelnut flour and cake
3. In a heavy bottomed pot, steep the orange zest
crumbs. Mix until fully incorporated.
remaining milk on low heat for 15 minutes.
5. Portion into 1 lb. inch disks, wrap in
4. Strain the milk and zest mixture into a bowl
plastic wrap and chill before use.
sure there is no zest reaming in in the bowl.
This dough is a lot easier to work with
5. Then add the sugar to the milk and bring to a
when it is cold rather than room
6. Temper the boiling mixture and the slurry and
temperature!
heat.
7. Bring mixture to a second boil and allow it to
8. Remove from the heat and stir in the butter and liquor.
9. Place the filling in the prepared pie shell.
10. Refrigerate until needed.
11. Garnish with Chantilly (pg.) and candied orange peels.

LINZER TORTE
YIELD: One Delicious Torte
Tools Youll Need!
Bakers scale, pastry brush, plastic wrap
Bench scraper, bowls, mixer, ruler
Rolling pin, 9 in. pie tin, measuring spoons
The Dough!
12.5 oz. Butter
9 oz. Granulated Sugar
2 Eggs
1 tsp. Vanilla Extract
15 oz. Cake Flour
1/8 oz. Cinnamon
oz. Baking Powder
6 oz. Hazelnut Flour

To make candied orange peels, you

must use your peeler to take off pieces
of the orange rind making sure not to
get any of the white part. Place these
pieces in a boiling pot of simple syrup.
Boil them in the syrup once, twice, then
a third time to tenderize them. Then
coat them in granulated sugar and let
them sit before you use them on your
pie!

10

and sides
amount
slurry.
in
the
making
boil.
return to
thicken.

 2 oz. Cake Crumbs

The Torte!
1 lb. Linzer dough
3 oz. Raspberry Jam
1 lb. Linzer Dough
1 Egg (egg wash)
Putting it all Together!
1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. Roll the dough for the bottom shell to inch thick and trim to fit the
pan.
4. Spread 3 oz. of jam on the dough making sure to leave about a inch
of the
edge bare.
5. Roll the dough for the lattice top to inch thick and make strips about inch wide.
6. Place the lattice on top of the jam sideways to make diamonds.
7. Use your leftover dough to make balls to place around the outside of your lattice. Then brush with egg wash.
8. Bake in a 350 F oven until golden brown, and let it cool in the pan.
9. Use a knife to go around the edges to loosen the torte from the pan. Then garnish as desired.

TARTLETS GALORE!
YIELD: 25 Splendid Tartlets
Tools Youll Need!
Rolling pin, tartlet molds, small offset, paring knife
Small piping bag, double sheet pans, flour, sifter
Prepping!
1. Start by rolling out your short dough with some flour to about a in. thick.
2. Then place your tartlet molds about 5 at a time using the same type of mold and place the rolled short dough
over the molds.
3. Use your roller to roll the top of the
molds so the dough is cut out
You can also make
around the molds.
cookies with your extra
4. Trim the dough from around the molds,
and then press the dough lightly
dough!
around the edges of the molds and the
bottoms.
5. Dock the bottom and sides of the molds. If the recipe calls for a pre baked tart shell, bake the tarts until lightly
golden brown in a 325 F oven on a double sheet pan.
6. When they cool brush the bottom with melted
chocolate
before filling. And take out of the molds.

11

12

13

Fruit Tartlet
Lemon Tartlet
Chocolate Ganache Tartlet
Youll need pre baked shells,
Youll need pre baked shells,
Youll need pre baked tart shells, your
your pastry cream, assorted
your lemon curd and Swiss
chocolate ganache and a bit of melted
fruit, and glaze.
meringue.
white chocolate.
Fill your piping bag with pastry Fill your piping bag with the
Your ganache should be at a pourable
cream and pipe it into the tart to lemon curd and pipe it into the
consistency so carefully pour some
the top. Use your small offset to tart, filling it of the way. Use
ganache about of the way into the
smooth out the pastry cream
your small offset to evenly
tart and move the tart back and forth
evenly. Arrange fruit on top of smooth the curd into the tart.
making sure the ganache is spread
the pastry cream in an attractive Then garnish with the meringue. evenly within the tart. Garnish with a
manner. Then brush the top of If youre feeling adventurous use drizzle of white chocolate, a raspberry,
the fruit and sides with glaze. a torch to brown the meringue!
strawberry, and/or powdered sugar.

14

Almondine Tartlet
Youll need unbaked shells, your frangipan, some
almonds raspberry jam, and glaze.
Fill your piping bag with raspberry jam and pipe
a circle into the bottom of the shell. Then use
your small offset to fill the rest of the tart with
frangipan making sure to fill it to the top, and
scrape the edges clean. Decorate the top with an
attractive arrangement of almonds.
Bake in a 325 F oven until the edges and almonds
are a dark golden brown color.
When still warm, carefully take the tarts out of
the molds by running your paring knife around
the edges.
Brush with glaze and garnish with powdered
sugar.

Apple Tartlet
Youll need unbaked shells, your frangipan,
some apple slices, and glaze.
Fill your piping bag with raspberry jam and pipe
a circle into the bottom of the shell. Then use
your small offset to fill the rest of the tart with
frangipan making sure to fill it to the top, and
scrape the edges clean. Decorate the top with an
attractive arrangement of thin apple slices.
Bake in a 325 F oven until the edges and apples
are a dark golden brown color.
When still warm, carefully take the tarts out of
the molds by running your paring knife around
the edges.
Brush with glaze and garnish with powdered
sugar.

15

OREO COOKIE CRUST

YIELD: One Pie Crust
Tools Youll Need!
Bakers scale, food processor
Bowls,,,9 in. pie tin, spatula
The Crust!
1.66 oz. Unsalted Butter
2 oz. Granulated Sugar
5.33 oz. Oreo Cookie Crumbs

This cookie crust can be used for

many cream or chocolaty based
pies. The Turtle Pie recipe listed
in this cookbook uses this crust
Bags of just the chocolate Oreo
cookie can be found in stores.
From there you can make the
crumbs in a food processor or
take some extra time to crush up
the cookies!

Putting it all Together!

1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. Melt the butter.
4. Combine the sugar and cookie crumbs.
5. Add the melted butter to the dry ingredients.
6. Combine well.
7. Press into a 9-in pie pan.
8. Bake in a 350 F oven for 8-10 minutes or until set.

16

CRME CHANTILLY
YIELD: 1.25 oz.
Tools Youll Need!
Bakers scale
Mixer, Chilled bowl
The Chantilly!
16 oz. Heavy Cream
1 oz. Confectioners Sugar
.25 oz. Vanilla Extract
Putting it all Together!
1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. In the chilled bowl of a mixer, whip all ingredients
speed to the desired consistency.
4. Use immediately or refrigerate until needed.

on

The Confectioners sugar can be replaced by granulated sugar.

Chantilly can be flavored with additional extracts, liqueurs, spices, purees, or

zests.
This crme is very sensitive to warm temperatures and therefore should be kept as
chilled as possible at all times to keep its structure.
You can use this crme to cover, decorate, or garnish pies, tarts, cakes, and much
more!
Depending on what you are using this crme for, soft, medium, or stiff peaks can be
achieved. DO NOT over whip the cream; over whipping is unforgivable and will
result in the fat separating and you having to start over!
If youre feeling up to the challenge this crme can be whipped by hand with a
whisk until desired consistency is reached.

17

medium

SHORT DOUGH
YIELD: 3 lbs. 3 oz.
Tools Youll Need!
Bakers scale
Mixer, spatula
The Chantilly!
8 oz. Granulated Sugar
1 lb. Unsalted Butter at Room
3 oz. Whole Eggs
1 lbs. Pastry Flour
Zest of a Lemon

This dough is also known as 1-2-3 dough and

is like cookie dough.
Use this dough for endless amounts of tarts
and beyond!
Temp

Putting it all Together!

1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. In the bowl of the stationary mixer fitted with a paddle, cream the sugar and butter.
4. Add the eggs gradually. Scrape well.
5. Add the flour and zest and mix on low speed until well blended.
6. Refrigerate before using.

18

PASTRY CREAM
YIELD: 3 lbs. 12 oz.
Tools Youll Need!
Bakers scale
Bowls, whisk, spatula, paring knife, pan
Heavy bottomed pot, plastic wrap, ice bath
The Cream!
2 lbs. 3.25 oz. Whole Milk
1 Scraped Vanilla Bean
4.5 oz. Granulated Sugar
2.5 oz. Cornstarch
4.5 oz. Granulated Sugar
6.5 oz. Egg Yolks
2.25 oz. Softened Butter
Putting it all Together!
1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. In a heavy bottomed pot, boil the milk,
vanilla bean, and 4.5 oz. of sugar.
4. In a bowl, combine the cornstarch and
remaining sugar. Whisk in the egg yolks
to make a smooth paste.
5. Remove vanilla bean and temper a portion
milk into the egg yolks to make a smooth
6. Boil, stirring constantly until the mixture is thick and bubbling.
7. Remove the mixture from the stove and whisk in the butter.
8. Pour onto a pan lined with plastic wrap and cover with more plastic
9. Refrigerate. When cool, transfer the pastry cream to a covered
container and keep refrigerated until needed.

SWISS MERINGUE
YIELD: 9 in. Pie Topping
Tools Youll Need!
Bakers scale
Bowls, mixer
Heavy bottomed pot
The Meringue!
2.5 oz. Egg Whites
3 oz. Granulated Sugar

Pastry Cream can be used for the filling of

many pastries, tortes, tarts, and cream pies.
Variations of pastry cream can be made such
as; chocolate, lemon, orange, coconut, etc.

19

of the
paste.
wrap.

Putting it all Together!

1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. In a heavy bottomed pot full of water, bring to a simmer.
4. Then combine the egg whites and sugar in the bowl of the mixer and place over the pot.
5. Whisk constantly until the egg mixture comes to 110 F.
6. Place the bowl into the stationary mixer fitted with a whip; whip the egg white mixture until medium peaks.

20

LEMON CURD
YIELD: 18 oz.
Tools Youll Need!
Bakers scale
Bowls, whisk, spatula
Heavy bottomed pot, strainer, zester
The Cream!
4 oz. Egg Yolks
6 oz. Granulated Sugar
4 oz. Lemon Juice
.5 oz. Lemon Zest
4 oz. Softened Butter
Putting it all Together!
1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. Whisk together egg yolks, lemon juice, and zest.
4. Cook the mixture in a bowl over simmering water, stirring constantly until thick.
5. Strain the curd.
6. Add the butter while mixture is still warm. Mix to combine thoroughly.

21

FRANGIPAN
YIELD: 2 lbs. 6 oz.
Tools Youll Need!
Bakers scale
Bowls, mixer with paddle
The Frangipan!
12 oz. Granulated Sugar
12 oz. Softened Butter
12 oz. Almond Flour
6 Whole Eggs
Putting it all Together!
1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. Cream the butter and sugar in a mixer until smooth and
4. Add the eggs, one at a time.
5. Then add the almond flour slowly until no lumps.
6. Refrigerate until use.

no lumps!

Make sure the butter is room temperature before

use, so the Frangipan will not turn out lumpy, this
is undesirable.
Frangipan is a tasty addition to many pastries and
tarts!

22

CHOCOLATE GANACHE
YIELD: 1 lb. 3 oz.
Tools Youll Need!
Bakers scale
Bowls, heavy bottomed pot, whisk
The Ganache!
10 oz. 58% Chocolate
8 oz. Heavy Cream
1 oz. Unsalted Butter
1 oz. Granulated Sugar
Putting it all Together!
1. Gather all the equipment + ingredients.
2. Scale ingredients.
3. Place the chocolate in a small bowl.
4. Heat up the cream, butter, and sugar until the butter
5. Pour the mixture over the chocolate and stir with a
until the chocolate melts and creates a smooth shiny

melts.
whisk
ganache.

23

GLOSSARY
BLOOM
Refers to blooming gelatin in cold water before adding it to a mixture.
BOIL
To heat a liquid to its boiling point, until bubbles break the surface. "Boil" also means to cook food in a
boiling liquid.
CARAMELIZE
To heat sugar until it liquefies and become a clear caramel syrup ranging in color from golden to dark brown.
CHOP
To cut food into bite-size pieces using a knife. A food processor may also be used to chop food. Chopped
food is more coarsely cut than minced food.
CREAM
To whip a fat usually butter, and sugar together until a creamy consistency with no lumps.
CUT
To mix a solid, cold fat (such as butter or shortening) with dry ingredients (such as a flour mixture) until the
combination is in the form of small particles.
DOCK
Use a fork to poke tiny holes in the dough so the steam can escape and the dough will not develop blisters.
DREDGE
To lightly coat food.
DRY METHOD
Refers to the cartelization of sugar by placing sugar in a saucepan without the use of a liquid.
EGG WASH
Egg yolk or egg white mixed with a small amount of water or milk. Brush onto pie crusts to give them a
sheen look, or use as a glue to stick pie dough onto pie dough.
FOLD
To combine a light mixture like beaten egg whites with a much heavier mixture like whipped cream. In a
large bowl, place the lighter mixture on top of the heavier one. Starting at the back of the bowl, using the
edge of a rubber spatula, cut down through the middle of both mixtures, across the bottom of the bowl and up
the near side. Rotate the bowl a quarter turn and repeat. This process gently combines the two mixtures.
GARNISH
A decorative edible addition to pies or tarts to give them an appealing look. Garnishes should tell what is
actually inside the product so there are no surprises.
LATTICE TOP
A top crust for a pie or tart. Long or short flake should be used for this top. It is like a knitted top for a pie.
MELT
Using heat to convert food (such as butter or chocolate) from a solid to a liquid or semiliquid.
MERINQUE
A mixture of egg whites and sugar whipped until stiff. Meringue can be used on top of pies and tarts or
folded into some fillings to make a lighter product.
SET
When the food becomes firm.
SLURRY
A thin paste of water and flour/cornstarch, which is stirred into hot preparations as a thickener. After the
slurry is added, the mixture should be stirred and cooked for several minutes in order for the flour to lose its
raw taste. When using cornstarch the starch does not have to be cooked off, and the product will have a
shinier look.
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STEEP
To extract a flavor into a liquid by letting the product sit in the liquid either at room temperature, on low
heat, or in a hot liquid for about 10-15 minutes.
TEMPER
To slowly bring up the temperature of a cold liquid by slowly whisking a hot mixture into it.
TRANSLUCENT
A see through appearance, which is desired when baking so the product does not look cloudy.
WHIP
To beat ingredients such as egg whites or cream until light and fluffy. Air is incorporated into the ingredients
as they are whipped, increasing their volume until they are light and fluffy.
WHISK
To beat ingredients together until smooth, using a kitchen tool called a whisk.
ZEST
The outer rind of a fruit, usually a citrus fruit, which is cut, scraped, or grated to bring across a zing of that
fruits flavor in a product.

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