flour love | flour pantry x joanne chang ig series

we will be posting one recipe for you to bake along with Joanne, the founder/pastry chef of flour bakery.

the ingredients for each week’s recipe are available as a kit from our own FLOUR PANTRY which you can purchase for delivery or pick up.

the kit will include all the ingredients needed to bake the perfect treat!

STEP 1: BUY THE KIT BELOW

order this week’s kit for pickup

order this week’s kit for local delivery

order this week’s kit for shipping

STEP 2: WEEK 24 RECIPE

Cranberry Pecan Bread
makes two loaves

included in your kit:
2 cups (280 grams) all-purpose flour
1 3/4 cups (260 grams) high-gluten bread flour
1/4 cup (85 grams) honey
4 teaspoons kosher salt
1/4 teaspoon active dry yeast
1 cup (100 grams) pecan halves, toasted
3/4 cup (90 grams) dried cranberries
1/2 cup  cornmeal

from home:
1 cup (100 grams) fresh whole cranberries, roughly chopped
1 cup (240 grams) water at body temperature (when you put your finger in it, it should feel neither hot nor cold)

Make the Bread Sponge (recipe follows) the day before and set aside.

In the bowl of a stand mixer fitted with a dough hook attachment (or by hand in a large bowl), mix together the water, all-purpose flour, bread flour, and Bread Sponge for about 2 minutes until all of the ingredients are combined and you have a shaggy stiff dough. To prevent the flour from flying out of the bowl turn mixer on and off several times until the flour is mixed into the liquid and then keep it on low speed. Cover the bowl with a piece of plastic wrap and let sit for about 10 minutes. This is called an autolyse, and it allows the water to hydrate the flour, which makes for better mixing down the road. 

Add the honey, salt, and yeast to the dough and mix for 6 to 8 minutes on medium-low speed until the dough is smooth. If it does not come together, let it sit for a few minutes to allow the flour to absorb into the dough and then mix again for a few minutes. The dough should be somewhat sticky but still smooth, and have the consistency of an earlobe (as strange as that sounds). If it’s stiffer than this add a few tablespoons of water and if it’s looser than this add a few tablespoons of all-purpose flour and mix until incorporated. Don’t add more flour unless it’s really soupy. 

Add the pecan halves, dried cranberries, and fresh cranberries and mix on low speed for another 3 to 4 minutes until the nuts and cranberries are all completely and evenly distributed within the dough. You may need to stop the mixer a few times to pull off any dough that has gathered around the hook or on the sides of the bowl. 

Remove the dough from the mixing bowl and place it in a lightly oiled bowl; cover it with an oiled piece of plastic wrap or a lint-free damp cloth. Place it in a draft-free warm place (78 to 82°F is ideal; an area near the stove or an oven with only the pilot light on is good) for 2 to 3 hours. The dough will rise up a little bit (but not a lot) and it will feel a little loose and relaxed and somewhat sticky. 

Flour your hands and your work surface generously and turn the dough out of the bowl. Divide the dough in half with a knife or a bench scraper. Shape each half into a rough square and bring the top right and top left corners of the dough down to the center of the square and then bring the top of the dough to the center. Push the center where the seams of the dough meet away from you with your thumbs to create a taut surface at the outside of the dough. Now cup the outer part of the dough in your fingers and bring your thumbs against the seam again as you nudge the dough away from you. Roll your hands towards you to create more surface tension on the dough as you roll it down to the bottom of the square. Continue nudging and rolling until you have a long loaf that is fat in the middle and tapered at the ends. It will look a bit like a football. (At this point you may store the shaped loaves in the fridge overnight. Remove the next day and proceed as directed below.)

Place the shaped loaves seam-side down at least 3 inches apart on a baking sheet sprinkled generously with cornmeal to keep the loaves from sticking to the sheet. Cover them loosely and completely with plastic wrap and let them sit at room temperature for 2 to 3 hours, until the bread has loosened up and seems relaxed and wobbly. It won’t poof up too much but it will seem much softer. 

Heat the oven to 400°F and place a rack in the center of the oven. (It’s very important to make sure the oven comes to temperature before you place the bread inside! The heat from the oven ensures that your loaves will get enough oomph to rise and grow.) Sprinkle the tops of the loaves with 2 to 3 tablespoons of flour. Slash the bread on top with a knife in three long diagonal strokes and place the baking sheet in the oven. Place a shallow pan filled with about 2 cups of water on a shelf underneath the bread. The steam from the water will create a nice moist atmosphere allowing your bread to grow. Bake in the 400°F oven for 30 to 35 minutes, until the bread is dark golden brown on top and makes a hollow sound when you thump it on the bottom. 

Let cool for at least 1 hour on a wire rack. The bread keeps for 2 to 3 days at room temperature in a paper bag (plastic seals the air out and keeps the bread from breathing and it can get too soft).

BREAD SPONGE

included in your kit
1 cup (140 grams) all-purpose flour
1/8 teaspoon active dry yeast

from home:
1 cup (240 grams) water, at room temperature

Stir together the flour, water, and yeast until well mixed and sloshy. Place in a covered container and leave out at room temperature for at least 4 and up to 8 hours. Stir the sponge, cover, and leave in the refrigerator overnight. Pull out of the fridge 2 hours before using to bring back to room temperature.

STEP 3: BAKE YOUR KIT AT HOME

STEP 4: SHARE YOUR EXPERIENCE & DELICIOUS TREAT

Tag @joannechang and @flourbakeryandcafe using the hashtag #FLOURLOVE

 

STEP 5: JOIN JOANNE ON IG LIVE – SUNDAY DECEMBER 6 @7PM EST

 Join @joannechang where she will talk to everyone who made her recipe, will share her finished product, and her tips and tricks to making beautiful food with love.

This is a great time to talk directly to Joanne about your baking questions, and to share your love for food.

_____________________________________________________________________

Order previous weekly kits here!

WEEK 23 RECIPE

Pumpkin Pie
makes one 9″ pie (serves 8)

Please note that this recipe will make more custard than you need for the aluminum pie tin provided. If you are baking a 9-inch pie in a deeper ceramic or glass pie plate the custard should be enough for the full pie.

included in your kit:
one 16 oz can (455 grams) pumpkin puree
2/3 cup (150 grams) packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch ground cloves
1/2 teaspoon kosher salt
one 12 oz can (340 grams) evaporated milk
1/2 teaspoon vanilla extract or paste

from home:
3 large eggs
1 large egg yolk
2/3 cup (160 grams) heavy cream

Make the Pate Brisee (recipe follows) at least an hour in advance.

Roll out the pate brisee into a large circle. Line a 9-inch aluminum or glass pie plate with the brisee. Either pleat the overhanging dough with your fingers evenly all around for a more dramatic edge, or use scissors to trim the overhang, leaving a 1/4-inch lip around the edge of the pie plate (to allow for shrinkage in the oven). Refrigerate the pie shell for at least 30 minutes (or up to 1 day in the refrigerator or 2 weeks in the freezer). 

Heat the oven to 350 degrees.

Blind bake the pie shell by lining it with parchment and weighing it down with pie weights. Place in the oven for 35 to 45 minutes, until the shell is light brown all the way through (you will have to lift up the beans or pie weights to peek at the bottom part of the shell). 

Meanwhile, scrape the pumpkin puree into a large bowl and whisk in the brown sugar. Whisk in the ginger, cinnamon, nutmeg, cloves, and salt. Whisk in the evaporated milk and set aside.

Whisk together eggs and yolk in a large bowl and slowly whisk in the cream and vanilla. Gradually add the pumpkin mixture and whisk until thoroughly mixed. 

Remove the beans or pie weights from the baked shell and pour the pumpkin custard into the shell. Bake for 55 to 60 minutes, until the custard is just set. The edges of the custard will puff up a little and the center should still have a little wiggle in it. Remove the pie from the oven and let cool at room temperature for at least 1 hour. The pie may be served at room temperature or chilled. The pie keeps in the refrigerator for up to 3 days.

PATE BRISEE
makes crust for 1 single-crust 9-inch pie

included in your kit
1 cup (140 grams) all-purpose flour
2 teaspoons sugar
1/2 teaspoon kosher salt

from home:
9 tablespoons (1 1/8 stick, 125 grams) cold unsalted butter
1 large egg yolk
2 tablespoons (30 grams) cold milk

Using a stand mixer fitted with a paddle attachment or an electric hand mixer, paddle together the flour, sugar, and salt. Cut the butter into about 12 pieces and add it to the flour. Paddle slowly until the flour is no longer bright white and holds together when you clump it, and there are still lumps of butter the size of a pecan throughout, about 45 seconds. Whisk together the yolk and milk in a small bowl and add all at once to the flour-butter mix. Paddle very briefly, just until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough. 

Dump the dough out onto a clean surface and gather it together into a tight mound. Using the palm of your hand, smear the dough piece by piece until most of the butter chunks are smeared into the dough and the whole thing comes together. Wrap the dough tightly with plastic and press down to make a flattened disk about 1 inch thick. Refrigerate for at least 1 hour before using. The dough may be stored in the refrigerator for up to 4 days (wrapped in another layer of plastic if storing for more than 1 day) and for up to 4 weeks in the freezer. 

WEEK 22 RECIPE

Oatmeal Maple Scone
makes 8 scones

included in your kit:
1 1/2 cups (210 grams) all-purpose flour
1 1/4 cups (125 grams) rolled oats
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (50 grams) pecan halves, toasted and chopped 
1/2 cup (80 grams) golden raisins
1/2 cup (160 grams) maple syrup
1 sheet parchment paper

from home:
1/2 cup (1 stick; 115 grams) cold unsalted butter
1/3 cup (80 grams) cold heavy cream
1 cold large egg (about 50 grams)

Heat oven to 350 degrees and position a rack in the center of the oven. Line a baking sheet with parchment paper.

In a stand mixer fitted with a paddle attachment, briefly mix the flour, oats, baking powder, baking soda, salt, chopped pecans, and golden raisins on low speed until combined. Cut the butter into 8 to 10 pieces and add it to the flour mixture; paddle for about 30 seconds on low speed until the butter is somewhat broken down but there are still pieces about the size of a grape. (If mixing by hand, mix the dry ingredients together. Cut the butter into 8 to 10 pieces and add it to the flour mixture; using a fork or two knives or a pastry cutter cut butter into the flour until the butter is somewhat broken down but there are still pieces about the size of a grape.)

In a separate bowl, whisk together the heavy cream, maple syrup, and egg until thoroughly combined. With the mixer on low speed, pour in the liquid, and then paddle on medium speed for 20 to 30 seconds until the dough just comes together. It will be fairly wet. 

Remove the bowl from the mixer. With a rubber spatula, scrape the bottom and sides of the bowl to ensure that all of the dry ingredients are mixed into the dough. Using a 1/3-cup measuring cup, drop mounded scoops of dough onto the prepared baking sheet. (At this point the unbaked scones can be frozen, tightly wrapped in plastic, for up to 1 week. Add 5 to 10 minutes to baking time and proceed as directed.) 

Bake for 35 to 40 minutes, until the scones are golden brown on top. Cool on a wire rack for 30 minutes and evenly brush the tops of the scones with maple glaze (recipe follows). 

Scones are best enjoyed the same day you bake them, but they can be stored in an airtight container for 2 to 3 days. If you keep them for longer than 1 day, refresh them in a 300 degree oven for 4 to 5 minutes. Or you can freeze them, wrapped tightly in plastic, for up to 1 week and reheat them in a 300 degree oven for 8 to 10 minutes.

MAPLE GLAZE
makes about 1/2 cup (enough to glaze 8 scones)

included in your kit
1 cup (140 grams) confectioners’ sugar
3 tablespoons maple syrup

In a small bowl whisk together the confectioners’ sugar, maple syrup, and enough water (1 to 2 tablespoons) to make a pourable glaze until smooth. The glaze can be made ahead and stored for up to 1 week at room temperature.

WEEK 21 RECIPE

Cranberry Maple Pecan Cake
makes one 9″ loaf

included in your kit:
3/4 cup (150 grams) sugar
1 1/3 cup (160 grams) cake flour 
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon vanilla extract or paste 
1/3 cup (115 grams) maple syrup 
1 sheet of parchment

from home:
6 tablespoons (3/4 stick or 85 grams) unsalted butter at room temperature 
1/3 cup (80 grams) nonfat buttermilk
2 large eggs (about 100 grams)
1 cup fresh or frozen cranberries, coarsely chopped

Make the Maple Pecans (recipe follows) and set aside.

Heat the oven to 350 degrees. Butter and flour a 9×5-inch loaf pan, or line the pan with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, cake flour, baking powder, baking soda, salt, and butter and paddle on medium speed for 3 to 4 minutes until the butter is completely worked into the dough. The mixture will look like coarse meal. (Or combine the ingredients by hand with an electric hand mixer for 5 to 6 minutes.)

In a small bowl, whisk together the buttermilk, eggs, vanilla, and maple syrup. Add about half of this wet mixture to batter in the mixing bowl. Mix on medium- high speed for 1 minute, until the mixture is light and fluffy and pale.

Stop the mixer and scrape the sides and bottom of the bowl. Turn the mixer on low speed and add the second half of the wet ingredients. Mix for about 30 seconds, then stop the mixer and scrape again. Turn the mixer to medium speed and mix for another 30 seconds. Remove the bowl from the mixer and fold in the cranberries and Maple Pecans.

Pour the batter into the prepared loaf pan and bake for 70 to 80 minutes, until the top of the loaf is golden brown and springs back when you poke it in the middle. Test with toothpick by poking the cake in the center and removing the toothpick- when it comes out dry the cake is done. Let cool for at least 30 minutes and then pop the cake out of the pan. Spread the Cake Glaze (recipe follows) over the entire top of loaf while the loaf is still warm. The cake keeps for 2 to 3 days, tightly wrapped at room temperature.

Maple Pecans
makes about 1/2 cup

included in your kit:
3 tablespoons (65 grams) maple syrup
1/2 cup (50 grams) pecan halves, toasted and chopped

In the small saucepan combine the maple syrup and pecans. Stir over medium heat for 3 to 4 minutes, until the syrup is completely absorbed by the pecans. Remove the pecans from the heat, take them out of the saucepan onto a plate or piece of parchment, and let them cool completely. (If you keep the pecans in the saucepan they will stick to the pan.)

Cake Glaze 

included in your kit:
1/2 cup (70 grams) confectioners’ sugar

from home:
3 tablespoons water

Whisk together the confectioners’ sugar and enough water to make a thick, spreadable glaze.

 

WEEK 20 RECIPE

Halloween Mummy Cupcakes
makes 12 cupcakes

included in your kit:
2 ounces (56 grams) unsweetened chocolate 1/4 cup (30 grams) cocoa powder
1 cup (200 grams) granulated sugar
1 cup (140 grams) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract or paste
mini chocolate chips
piping bag + mini basket tip

from home:
1/2 cup (1 stick/115 grams) unsalted butter 1/3 cup (80 grams) water
1/2 cup (120 grams ) whole milk
1 large egg (about 50 grams)
1 large egg yolk (about 20 grams)

Heat the oven to 350 degrees and place a rack in the center of the oven.

Chop the unsweetened chocolate into small pieces and combine it with the cocoa powder in a small bowl. Combine the sugar, butter, and water in a small saucepan and heat over medium-high heat, whisking occasionally until the butter is melted and the sugar is dissolved, 3 to 4 minutes. Pour the hot butter-sugar mixture on top of the chocolate-cocoa mixture and whisk until the chocolate is totally melted and the mixture is homogeneous.

Whisk the milk, egg, yolk, and vanilla extract/paste into the chocolate mixture until thoroughly combined.

Combine the flour, baking powder, baking soda, and salt and then dump these on top of the wet ingredients. Whisk again until the dry ingredients are totally mixed into the wet chocolate mixture.

Let the batter sit for about 15 minutes. (This allows the liquid to totally be absorbed into the batter and it thickens the batter up a bit so it’s not so soupy.) Meanwhile, butter and flour a standard size 12-cup cupcake tin or line it with paper liners. When the batter is ready, scoop it into the tins, dividing it evenly among the 12 cups. Bake for about 20 minutes, until the tops of the cupcake spring back when you press down on them. Let cool completely.

Fill a piping bag outfitted with a flat tip and zig zag the frosting across the cupcakes in a back and forth fashion to mimic the gauze that covers a mummy. Keep a strip of cupcake unfrosted. Add two dots of frosting for the eyes and add the mini chocolate chips to the center of the eyes for the pupils.

Have fun with these!! Cupcakes are best enjoyed the day they are baked, but they keep for up to 2 days in an airtight container at room temperature.

Mummy Frosting
makes about 1 cup, more than you need but it’s so yummy you’ll want extra!

included in your kit:
1 pound (3 3/4 cups/460 grams) confectioners’ sugar 
1/2 teaspoon vanilla extract or paste

from home:
1/2 cup (1 stick/115 grams) unsalted butter, softened 2 tablespoons (30 grams) whole milk

Place the softened butter in a bowl and beat it with a wooden spoon until it is super soft. Add about half the confectioners sugar and work it into the butter as much as you can. Add about half the milk and keep beating with the wooden spoon until it starts to smooth out. Add the rest of the confectioners sugar and the rest of the milk and the vanilla. Keep working it with the wooden spoon until the frosting is creamy.

The frosting can be made ahead and stored in an airtight container for up to 3 days at room temperature or up to 2 weeks in the refrigerator. Before using, bring the frosting to room temperature and place it in a bowl and work it with a wooden spoon until the frosting smooths out again.

WEEK 19 RECIPE

Halloween Bat Oreos
makes 24 to 28 cookie sandwiches

included in your kit:
3/4 cup (150 grams) sugar
1 teaspoon vanilla extract or paste 
1 cup (7 ounces/200 grams) semisweet chocolate chips
1 1/2 cups (210 grams) all-purpose flour 
3/4 cup (100 grams) cocoa powder 
1/2 teaspoon baking soda
1 teaspoon kosher salt
red royal icing
bat cookie cutter

from home:
1 cup (2 sticks/225 grams) unsalted butter
1 large egg (about 50 grams)

Melt the butter in a microwave or in a small saucepan over low heat. Combine the melted butter, sugar, and vanilla in a medium bowl and whisk until combined. Melt the chocolate on low power in the microwave or in a bowl placed over a pot of simmering water, stirring occasionally until melted. Whisk the melted chocolate into the sugar/butter mixture. Add the egg and whisk until combined.

Combine the flour, cocoa powder, baking soda, and salt in a medium bowl. Use a wooden spoon to stir the flour mixture into the chocolate mixture. (The dough will start to seem too floury—it’s easiest to switch to mixing the dough with your hands until it comes together. It will have the consistency of Play-Doh.)

Let dough sit for about an hour at room temperature to firm up. Place the dough between two pieces of parchment, press it flat, and roll out the dough with a rolling pin until it is about 1/4 inch thick. Place the rolled out dough in the fridge for about 20 minutes to firm up. Remove the dough from the fridge and peel off the parchment from both sides of the dough. Using the bat cutter or a round cookie cutter (or an upside-down glass) cut out bats and circles of dough. Use a spatula to remove the cut out cookies about an inch apart onto a baking sheet lined with parchment. Continue cutting out cookies until the dough is used up; you can reroll the dough scraps. You can freeze the unbaked cookies for up to a month stored in an airtight container. (Bake directly from the freezer if frozen.)

Heat the oven to 325 degrees and place the rack in the center of the oven. Bake the cookies for 18 to 22 minutes, until firm to the touch. Check them frequently after 15 minutes and poke them in the middle. As soon as they feel firm to the touch, remove from the oven. You can’t judge by color because they start out looking black! Let cool to warm or room temperature on the cookie sheet or a wire rack—they don’t have to cool completely, but you can’t fill them while they are hot.

Fill a piping bag with Orange Vanilla Cream filling and use it to fill the bat cookies. Use a tablespoon to scoop out a rounded tablespoon of Orange Vanilla Cream Filling and place the filling between two round cookies. Press the cookies together to distribute the filling toward the edges. Use the red royal icing to make bat eyes and serve. The cookies may be stored for up to 3 days at room temperature in an airtight container.

Orange Vanilla Cream Filling
makes about 1 cup, enough to fill 24 to 28 bat cookie sandwiches

included in your kit:
1 2/3 cup (230 grams) confectioners’ sugar 
1 teaspoon vanilla paste
1/4 teaspoon orange food coloring gel 
pinch salt

from home:
1/2 cup (1 stick/115 grams) unsalted butter, softened 
1 tablespoon milk

In the bowl of a stand mixer fitted with a paddle attachment (or with an electric hand mixer), mix the butter on low speed for about 30 seconds. Add the confectioners’ sugar, vanilla, orange food coloring, and salt and mix until totally smooth. Add milk and continue to paddle until smooth. It will look like white spackle and feel about the same—like putty. You can also mix this together by hand. Make sure the butter is very soft and use your hands to mix and knead the confectioners’ sugar into the butter.

The filling keeps in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.

WEEK 18 RECIPE

Chubby Rocco Cookies
makes 15 to 18 large cookies

included in your kit:
1 1/4 cups (290 grams) firmly packed light brown sugar
1 rounded cup (60 grams) One Mighty Mill pretzels 
2 cups (280 grams) One Mighty Mill wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt 
1 cup (120 grams) milk chocolate chunks or chips
1 cup (60 grams) mini marshmallows
2 cups One Mighty Mill pretzels for rolling cookie dough balls

from home:
1 1/2 sticks (12 tablespoons or 168 grams) unsalted butter, melted
2 large eggs

In a medium bowl, stir together the melted butter and the brown sugar until combined. Beat in the eggs until completely mixed in. 

Roughly chop 1 cup/60 grams of pretzels and place in another bowl with the flour, baking soda, salt, chopped chocolate, and marshmallows. Add the dry mixture to the butter/sugar mixture and mix well with a wooden spoon until fully incorporated. Place dough in an airtight container and let rest overnight in the fridge. 

The next day, heat your oven to 350 degrees and place a rack in the center of the oven. 

Roughly chop 2 cups of OMM pretzels. Scoop the dough into approximately 2 to 3 rounded tablespoon-sized balls, roll them in the crushed pretzels, and place on a baking sheet. 

Bake in a 350 degree oven for 14 to 16 minutes until the cookies are golden brown on the edges and set and light golden brown in the center. Remove from the oven and let cool for at least 20 minutes. 

Cookies are best enjoyed the same day you bake them. The dough keeps for up to a week in the fridge or up to a month in the freezer in an airtight container.

WEEK 17 RECIPE

Tcho Chocolate Chip Cookies
makes 12 to 16 cookies

included in your kit:
3/4 cup (150 grams) granulated sugar 
3/4 cup (175 grams) light brown sugar
1/2 teaspoon vanilla extract/paste
1 cup (140 grams) all-purpose flour
1 cup (150 grams) bread flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (4.4oz; 125 grams) tcho fruity drops
3/4 cup (4.4oz; 125 grams) chopped tcho 68% chocolate
1/2 cup (2.5oz; 70 grams) tcho milk chocolate drops
parchment paper

from home:
1 cup (2 stick, 224 grams) unsalted butter
2 large eggs

Heat the oven to 350 degrees and position a rack in the center of the oven.

Using a stand mixer fitted with a paddle attachment (or mixing by hand with a wooden spoon or an electric hand mixer), beat the butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, about 5 minutes (10 minutes if mixing by hand). Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle itself a few times; the sugar and butter love to collect here and stay unmixed. Beat in the eggs and vanilla extract on medium speed until thoroughly combined, 2 to 3 minutes. Again scrape the bowl and the paddle to make sure the eggs are thoroughly incorporated.

Mix together the all-purpose flour, bread flour, baking soda, and salt. Add all chocolate to the flour mix and toss to combine. Turn the mixer to low speed (or continue to use a wooden spoon if mixing by hand) and slowly blend the flour-chocolate mixture into the butter-sugar mixture. Mix until the flour and chocolate are totally incorporated and the dough is completely mixed.

For best results, scrape the dough into an airtight container and let rest in the refrigerator overnight (or for at least 3 to 4 hours) before baking. Drop the dough in 1/4-cup balls onto a baking sheet about 2 inches apart. Press the dough down slightly with the palm of your hand. Bake until the cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes.

Remove the cookies from the oven and let them cool for 5 to 10 minutes on the sheet, then remove the cookies from the sheet and let them continue cooling on a wire rack.The cookies can be stored in an airtight container at room temperature for up to 3 days. The unbaked dough can be stored for up to 1 week in an airtight container in the refrigerator.

WEEK 16 RECIPE

Apple Vanilla Pound Cake
makes one pound cake

included in your kit:
2 teaspoons vanilla paste
3/4 cup (150 grams) sugar
1 1/4 cups (150 grams) sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons confectioners’ sugar
small sieve
parchment paper

from home:
8 tablespoons (1 stick/115 grams) unsalted butter
3 tablespoons heavy cream
3 large eggs (about 150 grams)
1 medium granny smith apple, peeled and thinly sliced

Heat the oven to 350°F and place a rack in the center of the oven. Line a 9-by-5 inch loaf pan with parchment paper or butter and flour the pan. Set aside.

In a small pan, melt the butter and add vanilla paste. Whisk in the heavy cream and set aside to let the mixture come to room temperature.

In a stand mixer fitted with a whisk attachment, whip together the eggs and sugar until thick and lemony colored, 4 to 5 minutes on medium high speed. While the eggs and sugar are whipping, sift and stir together the cake flour, baking powder, and salt. 

When the eggs/sugar are thick, add the dry mixture and gently fold by hand using a rubber spatula. Scoop a few large spoonfuls of the batter into the butter/cream mixture and stir to combine well. Once the butter/cream mixture is lightened, add it all into the batter and fold until completely combined. 

Scoop into the prepared loaf pan. Layer and shingle the apples across the top in two rows. Bake in the 350°F oven for 50 to 60 minutes until the pound cake is golden brown on top and is firm when you press it in the middle. Remove the cake from the oven and let cool. 

Sift a bit of confectioners’ sugar on top to finish off the cake and slice and serve. Use a very sharp serrated knife to gently slice through the apples. Pound cake may be stored in an airtight container at room temperature for up to 2 days.

WEEK 15 RECIPE

Croissants
makes 8 to 10 croissants

included in your kit
1 package active dry yeast (2 1/2 teaspoons) or 18 grams fresh cake yeast
2 1/4 cups/315 grams all-purpose flour
3/4 cup/90 grams cake flour
1/4 cup/50 grams sugar
1 1/2 teaspoons/9 grams kosher salt

from home
1 cup/240 grams whole milk, at room temperature
1 1/2 tablespoons/21 grams soft unsalted butter
1 cup/2 sticks/225 grams cold unsalted butter
2 large egg yolks (about 40 grams)

In a medium bowl stir together the milk and yeast for a few seconds to combine. Add the all purpose flour, cake flour, sugar, salt, and 1 1/2 tablespoons/21 grams softened butter and knead it together by hand until it forms a smoothish ball, about 3 minutes. (Alternatively mix this all together with a stand mixer using the dough hook attachment until it comes together, about 2 minutes.) To knead by hand take the shaggy mess and keep bringing the outer parts of the dough into the center and and then pushing it outwards with the palm of your hand; every now and then turn the whole thing over. It will be very sticky at first and then it will smooth out. This dough block is called the detrempe. Cover the detrempe lightly with plastic wrap or a lint-free cloth and place in the fridge overnight or for at least 8 hours. 

The next day, remove the dough from the fridge and on a well-floured work surface press it down firmly into a square roughly 9-by-9 inches. Rotate the square so that as you face it, it looks like a baseball diamond. Use the sides of your palm to mark a 7-inch square in the middle of the diamond, creating triangle-ish flaps at each corner. 

Roll out these triangle flaps as best as you can into square-ish shapes (about 4-inch squares)—you will have to tug a bit at the edges to pull them into a square shape as you are rolling. When you are done the entire piece of dough will be about 15-by-15 inches, with a 7-by-7 inch square lump in the middle and 4 square-ish flaps off of each side of that lump. The 7-inch square lump will be about 1-inch thick and the 4 square-ish flaps will be roughly 1/4-inch thick.

Place the 1 cup cold butter in the bowl of a stand mixer fitted with a paddle attachment and beat for 15 to 20 seconds on medium speed to break up the butter while still keeping it quite cold. (Alternatively, pound the cold butter with a rolling pin to soften it and shape it into a 7-inch square.)  Remove the butter from the bowl and scrape it out directly onto the 7-inch square lump in your dough, patting it with your fingers to shape it into a square shape that covers the 7-inch square. The butter should be about the same consistency as the dough. 

Fold one of the flaps up and stretch it over the butter square to cover it entirely. (The dough is quite stretchy, so you can stretch it to cover the butter completely.) Fold and stretch a second flap over that; repeat with third and then the fourth flap. Tug at the flaps to keep them in a square shape that covers the butter. You will now have a butter square that is entirely encased in dough above and below. Using the palms of both hands, firmly press this dough package down into a square roughly 9-by-9 inches.

When the dough package is relatively flat, switch to a rolling pin and continue to flatten the dough with the pin. To preserve the layers of dough and butter you want to firmly press down on the dough and then move your rolling pin up and down along the length of the dough, using the pin to create ridges as it compacts the dough. Once the dough is pressed down all over, then use the pin to roll back and forth, smoothing out the ridges while flattening and rolling the dough. (When rolling out laminated dough, your goal is to keep the layers directly on top of one another and even, to preserve the layering. Using this technique to compress the dough first helps to keep the layers even, making for a more flaky end product.) 

Roll the dough into a rectangle about 18-inches wide and 10-inches tall. Flour the dough and the work surface generously as needed to prevent the rolling pin from sticking to the dough. Take the right side of the dough and fold it inwards about 2 inches to make a small lip. Take the left side of the dough and fold it all the way over to meet the lip. Press down on the folds with your hands so the dough adheres to itself; you will have a nice package about 9-inches wide. Now fold it exactly in half by folding the right half onto the left half so it is about 4 1/2-inches wide. 

Using your rolling pin press the pin up and down the dough package compressing the folds together. Turn the whole package clockwise so that it is now wider than it is tall. Roll out the dough out into a large rectangle again about 18-inches wide and 10-inches tall.

Repeat the folding process above. (Take the right side of the dough and fold about a 2-inch lip towards center. Take the left side of the dough and fold it all the way over to meet the lip. Press the folds together slightly and fold it in half by folding the right half onto the left half so it is about 4 1/2-inches wide.)

Place the dough on a baking sheet and cover it completely with plastic wrap, tucking the plastic under the dough as if you’re tucking it into bed. Place the dough in the refrigerator for at least 1 1/2 hours and no more than 3 hours.

Remove the dough from the refrigerator and place it on a well-floured work surface with the long side of the rectangle facing you. This time roll the dough into a long rectangle about 24 inches-wide and 6-inches tall.

Starting at the bottom left corner of the rectangle, mark along the bottom edge of the rectangle every 4 inches until you get to right side of the dough. Then starting at the top left corner of the rectangle, mark along the top edge exactly midway between the notches on the bottom edge—so your first notch will be about 2 inches from the left and then you’ll continue to notch every 4 inches. Use a sharp chef’s knife or pizza roller to cut the dough rectangle into triangles by cutting diagonally from notch to notch. You will end up with 11 triangles and a few edge pieces of scrap.

Cut a 1-inch slit in the center of the base of each triangle. Turn all of the triangles so they are oriented with the base on top and the triangle point pointing down toward you. 

Pick up a triangle and hold it by its base with one hand and gently stretch it and stroke it lengthwise with your other hand to elongate it to 10 to 12 inches in length.

Place the lengthened triangle on the work surface, fan open the base at the 1-inch slit into a Y, and then roll the dough down to the point. Once you roll down to the point, place the croissant on a parchment-lined baking sheet, with the point side down, touching the parchment. Continue with all the dough triangles, spacing the croissants 2 to 3 inches apart on the baking sheet.

Whisk the egg yolks in a small bowl and use a pastry brush to brush egg wash lightly on all the croissants. Save the egg wash. Cover the croissants with plastic wrap and leave them in a warm place for 2 to 2 1/2 hours until they are somewhat poufy and airy.

If you are baking the croissants the same day, cover them again with plastic wrap and let them finish proofing for another 30 minutes to 1 hour. (If you are baking the croissants the next day see below.) They will get even more poufy and jiggly when you nudge them. 

Heat the oven to 400°F and place a rack in the center of the oven. When the croissants are done proofing, egg wash them again. Bake in the 400°F oven for the first 5 minutes and then turn the oven down to 350°F and bake for another 25 to 35 minutes (for a total baking time of 30 to 40 minutes) until they are golden brown all over. 

(If you are baking the croissants the next day, wrap them in plastic wrap and place them in the refrigerator. The next morning, remove the croissants from the fridge and let them sit at room temperature for 30 to 40 minutes. Heat the oven to 400°F and place a rack in the center of the oven. When the croissants are done proofing, egg wash them again. Bake at 400°F for the first 5 minutes and then turn the oven down to 350°F and bake for another 25 to 35 minutes until they are golden brown all over.) 

Croissants are best enjoyed the same day. If you want to store them, place them in an airtight container overnight and refresh them in a 300°F oven for 5 to 6 minutes before serving.

WEEK 14 RECIPE

Raspberry Pop-tarts
makes eight pop-tarts 

pop-tarts
1 recipe pate brisee, chilled (recipe follows)
1 recipe simple raspberry vanilla glaze (recipe follows)

included in your kit:
1 cup raspberry jam
2 tablespoons sprinkles, optional 

from home:
1 large egg (50 grams)

Make the Pate Brisee and chill at least 4 hours or up to 4 days in advance.

Heat the oven to 350 degrees. 

Remove the pate brisee from the refrigerator and divide it into two equal sized pieces, shaping the pieces into rectangles. On a lightly floured surface, roll both pieces out into approximately 11×14-inch rectangles. Using a paring knife, lightly score one of the rectangles into eight 3 1/2×5-inch rectangles (about the size of an index card). 

Whisk the egg in a small bowl and use a pastry brush to brush the entire piece of scored pate brisee with beaten egg. Spoon about 2 tablespoons of jam into a mound in the center of each small rectangle. Lay the second sheet of pate brisee directly on top of the first and carefully press down all around the jam mounds so the brisee sheets adhere to each other. 

Following the score marks on the bottom layer, cut the layered pate brisee into 8 pop-tarts with a knife, a pizza roller (easier), or a fluted roller (easier and prettier). Chill the pop tarts in the fridge for at least an hour or up to a day. (You can also store in the freezer for up to a week- cover tightly with plastic wrap or store in an airtight container when frozen enough to handle.) Place the pop tarts on a baking sheet and bake for 40 to 45 minutes, until entirely golden brown on top. Let the pop-tarts cool on the baking sheet for about 30 minutes. Use a pastry brush to cover the pop tarts with glaze. Sprinkle with rainbow sprinkles if desired. The pop-tarts keep at room temperature in an airtight container for up to 2 days.

pate brisee
included in your kit:
1 3/4 cup/245 grams all-purpose flour
1 tablespoon sugar 
1 teaspoon kosher salt 

from home:
1 cup/2 sticks/225 grams cold unsalted butter
2 egg yolks 
3 tablespoons/45 grams cold milk

Using a stand mixer fitted with a paddle attachment, paddle together the flour, sugar, and salt to mix. Cut the butter into about 12 pieces and add it to the flour. Paddle slowly just until the flour is no longer bright white and holds together when you clump it, and there are still lumps of butter the size of a pecan throughout, 60 to 90 seconds. (Alternatively cut the butter into the flour mixture with a fork or a pastry cutter until the butter is in small lumps and the flour is coated with butter. Proceed as directed.)

In a small bowl, whisk the yolks and milk together with a fork until they are well combined. Add all at once to the flour/butter mix. Paddle very briefly, just until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough. 

Dump the dough out onto an un-floured work surface and gather it together into a tight mound. Using the palm of your hand and starting one side of the mound, smear the dough bit by bit by starting at the top of the mound and sliding your palm down the side of the mound and along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter. Gather up the dough, wrap it tightly in plastic wrap, and press it into a flattened disk. Refrigerate for at least 4 hours before using. This dough keeps in the refrigerator for 4 days or in the freezer for up to 1 month. (Remove from freezer the day before using and let defrost in the refrigerator.)

simple raspberry vanilla glaze

included in your kit:
1 cup/140 grams confectioners’ sugar
1/4 teaspoon vanilla bean extract/paste
1/4 teaspoon raspberry powder or 2 teaspoons raspberry jam (if not using kit)

In a small bowl, whisk together the confectioners’ sugar, vanilla extract/paste, raspberry powder/jam, and enough water to make a smooth spreadable glaze. Start with 2 tablespoons of water and slowly add up to an additional tablespoon to make the glaze thin enough to spread but thick enough to cover. The glaze can be made ahead and stored for up to 1 week in an airtight container at room temperature.

 

WEEK 13 RECIPE

Cornmeal Lime Sandwich Cookies
makes ten to twelve large cookies 

cookie
included in your kit:
1 cup/200 gram sugar
2 tablespoons grated lime zest
1 teaspoon vanilla paste
2 cups/280 grams all-purpose flour
½ cup/80 grams coarse yellow cornmeal
2 teaspoons baking powder
½ teaspoon kosher salt

from home:
1 cup/2 sticks/225 grams unsalted butter
2 large eggs (100 grams)

creamy lime filling
included in your kit:
1 2/3 cups/230g confectioners’ sugar, sifted
1 teaspoon vanilla paste 
2 tablespoons grated lime zest
1 tablespoon freshly squeezed lime juice
pinch kosher salt 

from home:
½ cup/1 stick/115 grams unsalted butter, at room temperature

Preheat the oven to 350 degrees and place a rack in the center of the oven. Line a baking sheet with parchment paper. 

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a wooden spoon or hand mixer, beat the butter, sugar, lime, and vanilla on medium speed until light and fluffy, about 5 minutes (at least 10 minutes if mixing by hand). Stop the mixer and use a rubber spatula to scrape down the sides, the bottom, and the paddle itself a few times during the mixing process; the sugar and butter love to collect there and stay unmixed. Add the eggs and beat on medium speed until thoroughly combined, 2 to 3 minutes. Scrape down the bowl and the paddle to make sure the eggs are thoroughly incorporated. 

In a small bowl, mix together the flour, cornmeal, baking powder, and salt. With the mixer on low speed (or using a wooden spoon if mixing by hand), add the flour mixture in three or four additions and mix until the flour is completely incorporated and the dough is uniform. 

Using a large spoon or an ice cream scoop, drop the dough in scant ¼-cup balls onto the prepared baking sheet about 2 inches apart. Flatten the dough with the palm of your hand into discs about 2 inches in diameter. (Pro tip: Dip your palm in flour or water to prevent it from sticking to the dough.) Bake until the cookies are pale brown on the edges, still pale in the center, and just firm to the touch in the center, 20 to 24 minutes. Be careful not to overbake or let the tops brown. 

Remove the cookies from the oven and let cool on the baking sheet for 15 to 20 minutes, then transfer them to a wire rack to cool to room temperature.

While the cookies are baking make the creamy lime filling. 

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter on low speed for about 30 seconds. Add the confectioners’ sugar, vanilla, lime zest, lime juice, and salt and beat until smooth. The mixture will look like spackle and feel about the same. (You can also mix this together by hand. Make sure the butter is very soft and use your hands to mix and knead the confectioners’ sugar into the butter. Add a few drops of water if need to loosen up the dough.) The filling can be made up to 2 days in advance and stored in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Bring to room temperature before using. 

When the cookies are entirely cool, turn over half of them so the flat side faces up. Spoon about 1 rounded tablespoon of the filling onto the center of each turned-over cookie and top with the other half of the cookies. Press down until the filling comes out to the edge of the cookie. The cookies can be stored in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 weeks. 


WEEK 12 RECIPE

Eclairs or Cream Puffs
makes about 12 eclairs or 24 cream puffs
 

included in your kit:
1 cup plus 1 tablespoon/150 grams all-purpose flour
1 tablespoon sugar
1/4 teaspoon kosher salt
tropez cream (recipe follows)
chocolate glaze (recipe follows)

from home:
1/2 cup/1 stick/115 grams unsalted butter
1 cup/240 grams water
4 large eggs (200 grams)

Heat the oven to 400 degrees and line two baking sheets with parchment.

In a medium saucepan, heat the butter and water over medium heat until butter is melted. Do not let the mixture come to a boil or the water will evaporate. Stir together the flour, sugar and salt and add at once to the butter mixture. Use a wooden spoon to stir the flour into the liquid until it is fully incorporated. The mixture will look like a stiff pancake batter. Keep stirring vigorously and mixing the mixture over medium heat and it will slowly start to get stiffer and look more like loose dough and less like stiff batter. It will lose its shine and become more matte as well. Stir continuously for 3 to 4 minutes until the dough starts to leave a film at the bottom of the pan. 

Remove the dough from the heat and place in the bowl of a stand mixer. Using the paddle attachment, mix the dough for 1 minute on medium-low speed. This will allow some of the steam to escape and the dough will cool slightly. (Or beat the mixture in a bowl by hand with a wooden spoon for 2 to 3 minutes.) Crack the 4 eggs into a small pitcher and whisk to break up the yolks. With the mixer still on medium-low speed, gradually add the egg mixture to the dough. When the eggs are all added, turn the mixer up to medium speed for about 20 seconds until the dough is glossy and shiny.

Spoon the batter into a piping bag and pipe out long tubes (for éclairs) about 5 inches long and 1 inch wide or round balls (for cream puffs) about 1 1/2 inches in diameter. Space the éclairs or cream puffs a few inches away from each other. Pipe all the batter and place the cookie sheets into the oven. The heat of the oven will immediately start turning the liquid in the batter into steam and it will cause the éclairs/puffs to inflate. 

After about 15 minutes, when the éclairs have puffed up and are starting to turn golden brown, turn the oven down to 325 and continue baking for another 30 minutes until the éclairs are entirely brown. Remove from the oven and let cool.

If making éclairs, split them in half lengthwise and fill with the tropez cream (recipe follows). Take the top of the éclair and dip it in slightly warmed ganache (recipe follows). Set the top onto the tropez cream and serve within 3 to 4 hours.

If making cream puffs, poke a hole in the bottom of the puffs and fill a piping bag with a small round tip with tropez cream. Pipe cream into puffs and then dip puffs into slightly warmed ganache. If not serving immediately store in the fridge. Serve within 3 to 4 hours.

Baked éclairs may be made in advance and stored unfilled in the freezer in an airtight container for up to 2 weeks. Remove from the freezer and refresh them in a 325-degree oven for 6 to 8 minutes until defrosted. Let cool before proceeding as above. You may also store them unfilled in an airtight container at room temperature for 2 days. Refresh in a 325-degree oven for 2 to 3 minutes and let cool before proceeding.

 Tropez Cream

included in your kit:
1 teaspoon vanilla paste 
1/2 cup/100 grams sugar
3 tablespoons/25 grams cake flour
pinch salt

from home:
1 cup/240 grams milk
1 egg (50 grams)
1 egg yolk (20 grams)
1 cup/240 grams heavy cream

In a medium saucepan, scald the milk on medium-high heat just until it is about to boil, 2 to 3 minutes. Add the vanilla paste into the milk. Meanwhile, mix together the sugar, cake flour and salt until thoroughly mixed. (Mixing the flour into the sugar will prevent the flour from clumping when you add it to your eggs.)  Whisk together the egg and the yolk in a small bowl and gradually whisk in the sugar-flour mixture. Remove the milk from the stove and slowly add the milk, about 1/4 cup at a time, to the egg-sugar mixture, whisking the whole time. This is called tempering and it allows the eggs to slowly and gently be brought up to the same temperature as the hot liquid. 

When all of the milk is whisked into the egg-sugar mixture, put the whole thing back into the saucepan and put it back on the stove over medium heat. Whisk continuously and vigorously until the mixture thickens and comes to a boil. (At first the mixture will be very frothy and liquid; as it cooks more it will start to thicken until the frothy bubbles disappear and it becomes more of a thick and viscous mixture. Once it thickens, stop every few seconds to see if the mixture has come to a boil: Stop for a few seconds, see if the surface of the mixture is welling up with bubbles, and if not keep whisking vigorously.)  As soon as you do see it bubbling, immediately go back to whisking and count to 10 and then remove it from the heat. Boiling the mixture briefly like this will thicken the pastry cream and cook out the flour taste.

Pour through a fine sieve into a medium bowl. Cover with plastic wrap placed directly on top of the pastry cream. This will prevent a skin from forming on the pastry cream. Place in the refrigerator for at least 4 hours until it is cold. At this point the pastry cream may be kept refrigerated in an airtight container for up to 3 days.

When ready to fill your éclairs or cream puffs, whip heavy cream in a small bowl with a whisk until it holds a very stiff peak. Mix a few spoonfuls of the whipped cream into the pastry cream to lighten it up. Add the rest of the whipped cream and fold until thoroughly combined. Tropez cream may be made up to a day in advance. Store in an airtight container in the fridge.

Ganache

included in kit:
6 ounces/170 grams semisweet or bittersweet chocolate (we use TCHO 62% mosaic for this recipe) 

from home:
3/4 cup/180 grams heavy cream

Heat the cream in a small saucepan over medium-high until scalded, ie right before it comes to a boil and there are small bubbles in the edge of the pan. Chop the chocolate finely and place in a small bowl. Pour the hot cream over the chocolate and slowly whisk the two together until the chocolate and cream are thoroughly combined. Let cool till just slightly warm to use for éclairs or cream puffs. Store the ganache in the refrigerator in an airtight container for up to 1 week. Warm gently in microwave before using. 

 

WEEK 11 RECIPE

Strawberry Chiffon Cake
makes one 8-inch cake, serves 10-12 

included in your kit:
2 cups/200 grams sifted cake flour
1 cup/200 grams sugar (for cake) + 2 tablespoons sugar (for strawberries)
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup/110 grams vegetable oil, such as canola
2 teaspoon vanilla paste
5 tablespoons/40 grams confectioners’ sugar
Vanilla Syrup (recipe follows)

from home:
7 large eggs (about 350 grams)
1 cup/240 grams whole milk, at room temperature
2 1/2 cups/600 grams heavy cream
3 pints fresh strawberries (about 1 1/2 lbs/680 grams)

Heat the oven to 350°F and place a rack in the center of the oven. Line two 8-inch cake pans with parchment paper circles or butter the bottoms ONLY of the two 8-inch cake pans. (We leave the sides unlined/unbuttered so that when the cake is finished baking it clings to the side of the pan as it cools. This cake is very light and airy and when it comes out of the oven it tends to collapse on itself.) Set aside.

Separate the eggs. In a large bowl stir together the cake flour, 1/2 cup/100 grams of the sugar (for cake), baking powder, and salt. In a small bowl whisk together the milk, vegetable oil, the 7 egg yolks, and vanilla extract. Set aside both bowls.

In the bowl of a stand mixer fitted with a whisk attachment or using an electric hand mixer, whip the 7 egg whites over medium high speed until you can see the tines of the whisk starting to leave a trail in the whites, about 45 seconds to 1 minute. At this point start whipping in the remaining 1/2 cup/100 grams of the sugar (labeled “sugar for whites”) a tablespoon at a time, waiting 5 to 8 seconds before adding another tablespoon. When all of the sugar is added continue whipping for another 30 to 45 seconds until the whites are at soft peak stage, i. e., when you stop the mixer and slowly lift the whisk from the whites they rise up in a peak and then softly droop. The whites will look a lot like shaving cream. Set aside.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a rubber spatula to stir the two together. When well mixed, take a few large spoonfuls of the beaten egg whites and fold into the batter. Add the rest of the whites and fold gently until well combined. Divide the batter evenly between the two prepared cake pans. Bake in the 350°F oven until golden brown and your finger bounces back when you poke the cakes in the center, 30 to 35 minutes. Remove the cakes from the oven and let cool for a few minutes and settle a bit. They will have risen nice and high and be slightly domed. After about 5 minutes, carefully invert them on a cooling rack. This will allow them to cool upside down and stay light and lofty. Since the sides are not lined or buttered the cake will cling to the side and not fall out of the pan.

While the cakes are cooling, stem and slice 1 pint of the strawberries by placing them stem down on a cutting board and slicing them into thin 1/4-inch slices. Place these sliced strawberries in a large bowl and sprinkle with the remaining 2 tablespoons of sugar. Toss well to combine. Whip the heavy cream with the confectioners’ sugar until the cream is thick and stiff. Set aside the berries and whipped cream. Make the Vanilla Syrup and set aside.

When the cakes are completely cooled, turn them over and run a small paring knife around the edge of the cake pans and invert the cakes by rapping them upside down against a table. If the bottom has caved in a bit, trim the bottom with a sharp serrated knife so it is level. Turn the cake right side up and if they have rounded at all use the knife to even off the tops of the cakes. Place one of the cakes on a flat serving plate and using a pastry brush, brush generously with about half of the vanilla syrup. Spoon about 1 1/2 cups of the sweetened whipped cream onto the cake and spread it evenly across the top. Take a small spoon and create a shallow well in the cream, building up the sides of the cream so you have walls to hold in the berries. Strain the juice from the sugared berries and spoon the berries into the well, spreading them evenly across the cake all the way up to the whipped cream wall. Discard any strawberry juice. Place the second cake upside-down onto the strawberries and cream and press down slightly to even out the cake. Brush the cake with the remaining Vanilla Syrup. Using an offset spatula, spread the sides and top of the cake with a very thin layer of cream. This is called a crumb coat and it will hold all of the crumbs inside the cake so you can finish it off with a beautiful white layer. Once the crumb coat is set, wash the offset spatula and go over the whole cake again with most of the remaining whipped cream (reserve about 3/4 cup for piping) so you have a final clean white covering of the cake. Use a large piping bag fitted with a star tip and the last of the whipped cream to pipe a border along the top of the cake. Slice about half of the remaining berries in half (pick the largest berries). Pile the halved and whole berries on top of the cake. Let the cake come together in the fridge for at least an hour or up to a day in the fridge. The cake is best served the same day it is made; store any uneaten cake in the fridge for up to 2 days in an airtight container.

Vanilla Syrup
makes 1 cup

1/2 cup/100 grams sugar (included in kit)
1/2 teaspoon vanilla (included in kit)

In a small saucepan combine the sugar with 1/2 cup/120 grams water and bring to a boil. Stir in the vanilla extract. Let cool. Syrup may be made in advance and stored in an airtight container in the fridge indefinitely.

WEEK 10 RECIPE

Homemade Oreos
makes sixteen to eighteen cookies

cookie

included in your kit:
3/4 cup/150 grams sugar
1 teaspoon vanilla paste
1 cup/7 ounces/200 grams semisweet chocolate chips
1 1/2 cups/210 grams all-purpose flour
3/4 cup/100 grams cocoa powder
1/2 teaspoon baking soda
1 teaspoon kosher salt

from home:

1 cup/2 sticks/225 grams unsalted butter
1 egg 

vanilla cream filling

included in your kit:
1 2/3 cup/230 grams confectioners’ sugar
1 teaspoon vanilla paste
pinch salt 

from home:
1/2 cup/1 stick/115 grams unsalted butter, softened
1 tablespoon milk

Melt the butter in a microwave or in a small saucepan over low heat. Combine the melted butter, sugar, and vanilla in a medium bowl and whisk until combined. Melt the chocolate on low power in the microwave or in a bowl placed over a pot of simmering water, stirring occasionally until melted. Whisk the melted chocolate into the sugar/butter mixture. Add the egg and whisk until combined. 

Combine the flour, cocoa powder, baking soda, and salt in a medium bowl. Use a wooden spoon to stir the flour mixture into the chocolate mixture. (The dough will start to seem too floury—it’s easiest to switch to mixing the dough with your hands until it comes together. It will have the consistency of Play-Doh.)

Let dough sit for about an hour at room temperature to firm up. Place the dough on a 15-inch square sheet of parchment or waxed paper. Shape with your hands into a rough log shape, about 10 inches long and 2 1/2 inches in diameter. Place the log at the edge of its sheet of parchment paper and roll the parchment around the log. With the log fully encased in parchment, roll it into a smoother log shape (still 2 1/2 inches in diameter). Refrigerate the log until firm, at least two hours. The dough log may settle and sink a bit in the fridge, so re-roll it every 15 minutes or so to keep the shape a nice round log shape if you like. If not, your cookies may be more oblong than round, which is not a bad thing taste-wise but they won’t look quite like the packaged cookie. You can prepare the dough up to this point and refrigerate it wrapped in plastic in the refrigerator for up to 1 week or wrapped in plastic in the freezer for up to a month (if frozen, remove the dough from the freezer the night before you want to bake it and defrost it in the refrigerator).

Heat the oven to 325 degrees.

Remove the cookie log from the fridge about 30 minutes before using. Remove the parchment from the dough log and slice the log into 1/4-inch-thick slices. Place the slices about 1 inch apart on a cookie sheet lined with parchment paper and bake for 20 to 25 minutes, until firm to the touch. Check them frequently after 16 or 17 minutes and poke them in the middle. As soon as they feel firm to the touch, remove from the oven. You can’t judge by color because they start out looking black! Let cool to warm or room temperature on the cookie sheet or a wire rack—they don’t have to cool completely, but you can’t fill them while they are hot. 

While the cookies are baking make the vanilla cream filling. 

In the bowl of a stand mixer fitted with a paddle attachment (or with an electric hand mixer), mix the butter on low speed for about 30 seconds. Add the confectioners’ sugar, vanilla, and salt and mix until totally smooth. Add milk and continue to paddle until smooth. It will look like white spackle and feel about the same—like putty. You can also mix this together by hand. Make sure the butter is very soft and use your hands to mix and knead the confectioners’ sugar into the butter. The filling keeps in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks. Bring to room temperature before using.

Once the cookies are cooled use a tablespoon to scoop out a rounded tablespoon of vanilla cream filling and place it the filling between two cookies. Press the cookies together to distribute the filling toward the edges and serve. The cookies may be stored for up to 3 days at room temperature in an airtight container.

WEEK 9 RECIPE

Ginger Tuile Fortune Cookies 

Makes 16 Cookies

 

Included in your kit:

3 tablespoons dried egg whites 

3/4 cup/150 grams sugar 

1/2 cup/100 grams vegetable oil, such as canola

1/4 teaspoon almond extract

1/2 cup/70 grams all purpose flour

1/8 teaspoon ground ginger

1/8 teaspoon kosher salt

16 fortunes, folded (template included in kit, need to write, be creative!)

1 silpat

 

From home:

3 each/90 grams egg whites (if not using dried egg whites)

 

If using dried egg whites, whisk together whites with 9 tablespoons of water until the whites are thoroughly hydrated.

In a medium bowl whisk together the sugar and egg whites until combined. Whisk in the oil and almond extract and then the flour, ginger, and salt until batter is well combined and free of lumps. Pour the batter into an airtight container and refrigerate for at least 4 hours or up to 1 week. The batter needs to sit for a bit to fully absorb the flour into the whites.

Heat the oven to 325°F and place a rack in center of the oven. Line a very flat baking sheet with parchment paper liberally sprayed with non-stick spray or a silicone baking mat. (It will be infinitely easier with a silicone baking mat but parchment does work.) Write out 16 tiny fortunes on little slips of paper about [1/4]-inches by 2-inches. Fold the fortunes into a teeny tiny square. Set aside.

Spoon 1-2 rounded tablespoons of batter onto the baking sheet. Use the back of a small butter knife or an offset spatula to spread the batter evenly and as thinly you can into a circle about 5 inches in diameter. It takes some practice to get the batter nice and thin. Do your best and if you need to use your fingers to smear the batter a bit before spreading with the knife or offset spatula. Your first few times you should probably stick to making these one at a time but once you get the hang of it try making 2-3 at a time. Bake until the cookie is golden brown all over, 12 to 16 minutes. 

Okay here is the fun part! Read these directions a few times before trying to make sure you understand how to shape the cookies. While you are waiting for the cookie to bake, set up an area near the oven with a small thin metal spatula, your fortunes, and an egg carton. As soon as the cookie is completely golden brown, remove it from the oven and immediately start to slide the spatula underneath the cookie to loosen it from the sheet and flip it over. Time matters! The cookie will go through several stages before it gets to its final cooled and crispy state. You have about 5 to 10 seconds after it has come out of the oven during which it is still pliable. This 5 to 10-second window coincides with when the cookie is at its hottest and is most difficult to handle. Try wearing latex or plastic gloves to shield your fingers from the heat. Place 

one of the fortunes in the middle of the cookie, fold the cookie in half like a taco, hold the half-moon shaped cookie in both hands with the rounded half facing up to the sky and push the base of the half moon with both thumbs upwards to make the cookie bend in half into the characteristic fortune cookie shape. Hold the cookie until it cools and hardens into shape or put it pointed side down into an empty egg carton which is the perfect shape for holding the cookies. Whew! Take a deep breath and congratulate yourself. Repeat until all of the batter is used up. 

If you wait too long the cookie starts to harden and cool and then your attempt to shape it will result in a shattered mess. You can place the cookie back into the oven for a few seconds to warm it into a pliable state; with each reheating the cookie cools down even faster so I recommend only 2 re-heatings. Use a new cool baking sheet for each batch or cool your baking sheet under cool water before reusing; if you try to spoon the batter onto a hot sheet it will immediately start to melt and become unspreadable. Once you are more adept with the technique you can make 3 to 4 at a time. Cookies may be made up to 3 days in advance and stored in an airtight container at room temperature. 

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WEEK 8 RECIPE

Balsamic Strawberry Shortcakes 

Serves 8

 

Shortcakes

Included in your kit:

2 1/2 cups/350 grams all-purpose flour

1/2 cup/100 grams sugar

2 teaspoons baking powder

1 teaspoon kosher salt

1 tablespoon sugar

 

from home:

3/4 cup/1 1/2 sticks/170 grams cold unsalted butter

3 large eggs (2 for dough, 1 for egg wash)

1/2 cup/120 grams heavy cream

 

Strawberries

Included in your kit:

2 teaspoons balsamic vinegar

2 teaspoons lemon zest (about 2/3 lemon)

6 tablespoons/75 grams sugar

 

from home:

2 pints strawberries

 

Cream

Included in your kit:

1 tablespoon sugar

1 teaspoon vanilla paste

 

from home:

1 1/4 cups/300 grams heavy cream

 

Heat the oven to 350 degrees and position the rack in the center of the oven. 

In a stand mixer fitted with a paddle attachment, briefly mix the flour, ½ cup of sugar, baking powder, and salt on low speed until combined, 10 to 15 seconds. Cut the butter into 12 to 14 pieces and add it to the flour mixture; paddle for about 30 seconds on medium-low speed until the butter is broken down and the mixture gets sort of mealy. (Depending on the size of your mixer the flour may fly out at first so use an on-off motion with the on switch to pulse the mixer until the flour mixes into the butter somewhat. Alternatively, cut the butter into the flour by hand with a pastry cutter or a fork until the butter is broken down into small pea sized pieces and the mixture is somewhat mealy.)  

Whisk 2 of the eggs and the heavy cream together in a small bowl until thoroughly mixed. With the mixer running on low speed, pour in the liquid all at once and continue to paddle for another 10 to 15 seconds until the dough comes together. 

Remove the bowl from the mixer. Dump the dough out onto a floured work surface and press it out into a rough circle about 8 inches in diameter and 1 inch thick. Cut out circles about 2 1/2 to 3 inches in diameter, rerolling scraps as necessary to get 8 circles. Place them on an ungreased baking sheet several inches apart. 

Whisk the remaining 1 egg in a small bowl and brush egg wash onto the tops of the shortcakes. Sprinkle evenly with sugar. Bake until light golden brown, 30 to 35 minutes. Remove the shortcakes from the oven and let cool for about 10 minutes on the baking sheet until cool enough to handle. Remove the shortcakes from the baking sheet and place them on a wire rack to cool completely. 

While the shortcakes are cooling, trim the tops of the strawberries and quarter each strawberry. Toss the sliced strawberries in a medium bowl with the balsamic vinegar, lemon zest, and 6 tablespoons sugar and let them macerate for about 30 minutes. 

Whip the heavy cream in a medium bowl with 1 tablespoon sugar and the vanilla extract just until it holds a soft peak. 

Cut each shortcake in half and set the bottom halves on a serving plate. Divide the Strawberries and syrup evenly among the bottom halves of the shortcakes, top the strawberries with whipped cream, and top the whipped cream with the top halves of the shortcake. Serve immediately.

Shortcakes are best enjoyed the same day you bake them, but they can be stored in an airtight container for 2 to 3 days. If you keep them for longer than 1 day, refresh them in a 300-degree oven for 4 to 5 minutes. Or you can freeze them, wrapped tightly in plastic, for up to 1 week and reheat them in a 300-degree oven for 8 to 10 minutes. 

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WEEK 7 RECIPE

Sticky Sticky Buns

Makes 8 buns

Not Included in kit:
eggs, yolks, butter, heavy cream

Brioche dough (recipe below – make in advance)
Goo (recipe below – make in advance)
1/4 cup/60 grams light brown sugar (included in kit)
1/4 cup/50 grams sugar (included in kit)
1/8 teaspoon ground cinnamon (included in kit)
1 cup/100 grams pecan halves, toasted and chopped (included in kit – split in half)

On a floured work surface roll the brioche into a tall rectangle, about 12×16 inches, and 1/4 inch thick. It will have the consistency of cold damp Play-Doh and it should be fairly easy to roll out.  

In a small bowl, mix together the brown sugar, white sugar, ground cinnamon, and half of the chopped pecans. Sprinkle this mixture evenly over the entire surface of the brioche rectangle. 

Starting from the top (12-inch edge) of the rectangle and working your way down, roll the brioche like a jelly roll until the entire sheet is rolled up. Roll tightly so you have a nice round spiral. Trim both edges of the brioche roll about 1/4 inch to even out the ends. 

Using a bench scraper or a chef’s knife, cut the roll into 8 equal pieces about 11/2 inches wide. (At this point the unbaked buns can be tightly wrapped and frozen for up to 1 week. When ready to bake, remove the buns from the freezer. Leave them wrapped and let them defrost in the refrigerator overnight, or at room temperature for 2 to 3 hours; proceed as directed.)

Pour the Goo into a 9×13-inch baking dish and sprinkle the remaining pecans evenly over the Goo. Place the buns in the pan, evenly spaced. Cover the dish with plastic wrap and let the buns proof at warm room temperature for about 2 hours, until the dough is puffy, pillowy, and soft and the buns are touching.

Heat the oven to 350 degrees and position a rack in the middle of the oven.

Bake for 35 to 45 minutes, until the buns are golden brown. Remove from the oven and let cool for 20 to 30 minutes in the dish. Invert the buns one at a time onto a serving platter and spoon any extra Goo and pecans on top. Serve warm.

(These are best served right away, or within 4 hours of baking. You could make them 1 day and serve them the next after warming them in a 325-degree oven for 10 to 12 minutes, but at Flour we don’t serve the day-old version of this treat.) 

Goo
Makes about 2 cups (enough for 8 buns)

Included in kit
1 1/2 cups/345 grams light brown sugar 
1/3 cup/110 grams honey 
1/4 teaspoon kosher salt

From home
3/4 cup/11/2 sticks/170 grams unsalted butter
1/3 cup/80 grams heavy cream
1/3 cup/75 grams water

In a medium saucepan, melt the butter over medium heat and whisk in the brown sugar, honey, and salt. When the mixture is fully combined whisk in heavy cream and water. Take off heat and let cool to room temperature before using, about 30 minutes. Goo can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator. 

Basic Brioche Recipe

Included in kit
1 1/4 cups/175 grams all purpose flour 
1 1/4 cups/190 grams bread flour 
2 teaspoons active dry yeast 
1/4 cups/50 g sugar 
1 1/2 teaspoons kosher salt

From Home
1/2 cup/120 grams cold water
2 large eggs
1 large egg yolk
11 tablespoons/155 grams unsalted butter at room temperature, cut into 10 to 12 pieces

In the bowl of a stand mixer fitted with a dough hook attachment, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, eggs, and egg yolk in the bowl. Mix on low speed until all the ingredients have come together, 3 to 4 minutes. Scrape the bowl if necessary to make sure all the flour is incorporated into the wet ingredients. Mix on low speed another 3 to 4 minutes once the dough has all come together. It will be very stiff.

Add the butter to the flour mixture piece by piece, and continue mixing on low speed for about 10 minutes. The butter needs to mix completely into the dough so stop the mixer occasionally and scrape the sides of the bowl and break up the dough with your hands if necessary to help the butter mix in. 

Once the butter is completely incorporated into the dough, mix on medium speed for another 15 minutes, until the dough becomes sticky and soft and somewhat shiny. Turn the mixer up to medium-high speed for about 1 minute and you should hear it make a slap-slap-slap sound as the dough hits the sides of the bowl. Test the dough by pulling at it—when you pull at the dough it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix it on medium for another 2 to 3 minutes until it develops more strength and stretches when you grab it. You should be able to gather it all together and pick it up all as one piece when it’s ready. 

Place the dough in a large bowl or plastic container and cover the dough with plastic wrap—the plastic wrap should be directly on top of the dough, touching it. Let the dough proof (i.e., grow and develop flavor) in the refrigerator for at least 6 hours or overnight. 

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WEEK 6 RECIPE

Chocolate Peanut Butter Rice Crispy Treats with Peanut Butter Ganache

Makes 9 treats

Included in the kit:
1/4 vanilla bean or 1 teaspoon vanilla paste
1 10-ounce bags/280 grams regular or jumbo-sized marshmallows
1/2 teaspoon kosher salt
3 cups/80 grams rice crispy cereal
1 cup/150 grams salted roasted peanuts, roughly chopped
Peanut Butter Ganache: (recipe follows)
8 ounces/210 grams semisweet or bittersweet chocolate (about 1 cup chopped) 
3/4 cup/195 grams peanut butter
3/4 teaspoon kosher salt

From home:
8 tablespoons/1 stick/115 grams unsalted butter

Grease an 8×8 inch baking pan, spray it with cooking spray, or line it with parchment paper.

In a large pot, heat the butter over low heat. Scrape the seeds of the 1/4 vanilla bean or add the vanilla paste directly into the butter. Add the salt. Once the butter has melted it will start to bubble and crackle—if you lean in and listen it will sound like an audience of people clapping their hands politely (in anticipation of these treats!). 

Watch the butter carefully and you’ll see it slowly browning; as soon as the bubbling subsides, after about 5 minutes, the butter will be fully browned and it’s ready for the addition of the marshmallows. (Add the marshmallows right away at this point or the butter may burn, which you don’t want.) Keeping the heat on low, use a wooden spoon to stir in the marshmallows. Stir well until the marshmallows are completely melted and vanilla seeds are evenly distributed.

Remove the pot from the heat and add the cereal and peanuts. Mix well with a wooden spoon. Pat the mixture into the prepared pan. Let cool to room temperature, about 1 hour. Spread the Peanut Butter Ganache evenly over the top. Let cool until firmed up and cut into 9 pieces.

Peanut Butter Ganache

Makes about 1 3/4 cups 

Melt the chocolate in a double boiler or in the microwave. Whisk in the peanut butter a few tablespoons at a time until the mixture is smooth. Whisk in the salt. Peanut Butter Ganache may be made up to a week in advance; store in an airtight container at room temperature and beat with a wooden spoon or in a stand mixer with a paddle attachment before using.

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WEEK 5 RECIPE

Funfetti Angel Food Cake 

Makes one 9-inch cake to serve 8 to 10

12 large whites (about 1 1/2 cups/360 grams) 

(¾ c egg white powder included in kit- see instructions below)

Pinch of cream of tartar

1 1/2 cups/300 grams sugar

1 teaspoon vanilla extract/vanilla paste

1 cup/100 grams sifted cake flour- sift flour first before measuring

1/3 cup/60 grams rainbow sprinkles 

1/4 teaspoon kosher salt 

 

Fluffy Marshmallow Frosting | recipe follows

 

Heat the oven to 350°F and place a rack in the center of the oven.

Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment, or in a large metal bowl if whisking by hand with a balloon whisk. (If using kit, place dried egg whites and cream of tartar in the bowl and add 2¼  cups/530 grams water.) Whisk on medium speed for 2 to 3 minutes. The whites will start to froth and bubble and eventually the yellowy viscous part of the whites will disappear. Keep whipping until you can see the tines of your whip or whisk leaving a slight trail in the whites. With the mixer speed still on medium speed (or while continuing to whip vigorously by hand), slowly add 3/4 cup/150 grams of the sugar and vanilla extract/paste to the egg whites a few tablespoons at a time. After adding a little sugar, let the sugar whip into the whites for 10 or so seconds, then add more sugar, then wait again 10 or so seconds. Continue this way until all of the sugar is added; it should take at least 1 minute to add all the sugar. Once all the sugar is added to the whites whip on medium-high speed for 3 to 4 more minutes until the whites are glossy and shiny and hold a peak when you slowly lift the whip straight up and out of the whites. (If you are using dried egg whites this might take an additional 5 to 6 minutes!)

Stir together the cake flour, the remaining 3/4 cup/150 grams of sugar, rainbow sprinkles, and salt in a small bowl. Carefully sprinkle the flour mixture on top of the whites and gently and quickly fold it into the whites. When the flour and sprinkles are entirely mixed in, scrape the batter into an ungreased angel food cake 9-inch tube pan. Use a spoon or spatula to even off the top of the batter.

Bake for 30 to 40 minutes until the entire top of the cake is light golden brown and the cake springs back when you press it lightly. Immediately remove the cake from the oven and turn the cake pan upside-down. This ensures that the cake does not deflate and compact onto itself and since your cake pan is not greased the cake won’t fall out. Leave the cake upside-down until it is entirely cooled, at least 2 hours. While the cake is cooling make the Fluffy Marshmallow Frosting and set aside. 

When the cake is cool, turn the cake pan right side up and remove it from the pan by first running a knife around the edge of the pan and the inner tube of the pan, then popping out the removable bottom along with the cake, and then running a knife along the bottom of the pan. Turn the inner tube upside-down and remove the cake carefully and quickly, and then turn the cake right side up again. Frost the sides and top and inner tube with the frosting. Use an offset spatula or knife to smooth out the frosting. Use a propane torch to carefully torch the frosting all over to create a golden brown surface. (If you do not have a propane torch, use the broil function of your oven. Place the frosted cake in the oven and turn it every few minutes until the sides and top are toasted, 8 to 12 minutes total.) Serve immediately or at the very least within 5 to 6 hours (store at room temperature until then).

Fluffy Marshmallow Frosting

Makes about 4 cups

1 1/4 cup/250 grams sugar 

6 large egg whites (about 3/4 cup/180 grams egg whites)- 5.5 Tbsp egg white powder included in kit

1/2 teaspoon vanilla extract or paste

1/2 teaspoon kosher salt 

In a medium metal or glass bowl, whisk together the sugar, egg whites, vanilla, and salt to make a thick slurry. (If using kit place sugar/dried egg whites/vanilla/salt in a small bowl and add 240 grams/1 cup of water and whisk to combine. Let sit for a few minutes to help reconstitute the whites.) Place the bowl over a small saucepan of simmering water and whisk occasionally until the mixture is very hot to the touch, 6 to 8 minutes. You should say ouch when you poke your finger in it. It will thin out a bit as the sugar melts. If you have a thermometer it should read about 160 degrees fahrenheit.

Scrape the sugar-egg white mixture into the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed for 6 to 8 minutes, until the mixture cools and frosting is glossy and shiny. Use immediately.

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WEEK 4 RECIPE

Strawberry Slab Pie 

Makes one slab pie to serve 8 to 10

Pate Brisee (recipe follows)

1 full quart/1 1/2 pounds/640 grams fresh strawberries, quartered (the size of a quart of berries varies according to where you buy it from so be sure to weigh them or make sure you have a full quart) 

1 cup/200 grams sugar 

3 tablespoons cornstarch 

1/2 teaspoon fresh orange zest 

1/4 teaspoon kosher salt 

1 large egg

2 tablespoons sanding or pearl sugar

Divide the Pate Brisee in half and place one half in the fridge while you work with the other. On a well-floured work surface, roll out one dough half about 1/4-inch thick so that it covers the bottom of a rimmed 9-by-13-inch quarter sheet pan or baking pan. Line the bottom and sides of the pan with the dough making sure to press the dough into the corners. You may need to patch it up if the dough tears; it’s okay if the dough doesn’t fit the pan exactly. Refrigerate the pie bottom for at least 30 minutes to allow the dough to relax. While it is chilling remove the other dough half from the fridge and roll it into a rectangle about 1/4-inch thick and large enough to cover the whole top of the pie. Place the rolled-out dough on a baking sheet or large platter lined with parchment and place back into the fridge to keep it chilled until it is ready to use.

Heat the oven to 350°F and place a rack in the center of the oven. Place a piece of parchment paper on top of the pie bottom and fill the pan with pie weights to blind bake the pie bottom. Bake in the 350°F oven for about 20 to 30 minutes until the pie bottom is matte and pale golden brown. Remove the pie weights and the parchment and set aside.

In a medium bowl, combine the strawberries, sugar, cornstarch, zest, and salt and toss to combine well. Let macerate for about 15 minutes. Pour the fruit and any accumulated juices onto the pie bottom. Remove the rolled-out dough from the fridge and drape it on top of the pie. Press down slightly on the rim to adhere the edges of the pie. Trim any excess dough so that there is just a slight overhang (the dough will shrink after baking so you want there to be a little extra along the edge). Whisk the egg in a small bowl to make an egg wash. Using a pastry brush, lightly brush the top of the dough with the egg and sprinkle the top evenly with the sanding or pearl sugar. Slit the dough decoratively in 6 to 8 places to allow the steam from the fruit to escape while baking. Place the pie in the 350°F oven for 40 to 50 minutes until the top is dark golden brown through and through- no pale soggy places! Remove the pie from oven and let it cool for at least 2 hours so the fruit has time to set up. Serve warm or at room temperature. Store the pie well covered at room temperature for up to a day or in the fridge for up to 3 days. If you store it in the fridge, it’s best served warmed so reheat the pie in a 300°F oven for 15 to 20 minutes until the top and bottom of the pie crisp up a little bit.

 

Pate Brisee

Makes about 23 ounces/635 grams of dough, enough for one slab pie 

2 cups/280 grams all-purpose flour 

4 teaspoons sugar

1 teaspoon kosher salt

18 tablespoons/2 1/4 sticks/255 grams cold unsalted butter

1/4 cup/60 grams whole milk

2 large egg yolks (about 40 grams)

Using a stand mixer fitted with a paddle attachment or an electric hand mixer, paddle together the flour, sugar, and salt for 10 to 15 seconds. Cut the butter into about 12 pieces and add it to the flour. Paddle slowly until the flour is no longer bright white, holds together when you clump it, and there are still lumps of butter the size of a pecan throughout, 60 to 90 seconds. Whisk together the milk and yolks in a small bowl and add all at once to the flour-butter mix. Paddle very briefly, JUST until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough.

Dump the dough out onto table and gather it into a tight mound. Using the heel of the palm of your hand, smear the dough, starting at the top of the mound and sliding your palm down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together. (This technique is called fraisage and makes for a very flaky pie dough.) Wrap the dough tightly in plastic wrap and press it down to make a flattened disk. Refrigerate for at least 1 hour before using. The dough may be stored in the refrigerator for up to 4 days (wrapped in another layer of plastic if storing for more than 1 day) and for up to 4 weeks in the freezer.

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WEEK 3 RECIPE

Marvelous Multigrain Sourdough

Makes two 8-inch round loaves 

 

11/2 cups (340 grams) water at body temperature (when you put your finger in it, it should feel neither cold nor hot)

3/4 cup (125 grams) whole wheat flour

3/4 cup (125 grams) spelt or buckwheat flour

3 cups (420 grams) all-purpose flour

About 3/4 pound (350 grams) Bread Sponge (recipe follows)

1/3 cup (120 grams) honey

1 tablespoon plus 1/2 teaspoon kosher salt
(note: if you purchased the kit the salt is included in the honey portion)

1/3 cup millet

1/3 cup sunflower seeds

1/3 cup flax seeds

About 1/4 cup cornmeal for the baking sheet

In the bowl of a stand mixer fitted with a dough hook attachment (or by hand in a large bowl), mix together water, whole wheat flour, buckwheat flour, and all-purpose flour for about a minute until the flour is mixed into the water and you have a shaggy stiff dough. (To prevent the flour from flying out of the bowl turn mixer on and off several times until the flour is mixed into the liquid and then keep it on low speed.) Cover the bowl with a piece of plastic wrap and let sit for about 10 minutes. (This is called an autolyse, and it allows the water to hydrate the flour, which makes for better mixing down the road.)  

Add the sponge, honey, and salt to the dough and mix for 3 to 4 minutes on medium-low speed until the dough is smooth. The dough should be somewhat sticky and but still smooth, and have the consistency of an earlobe (strange as that may sound). If it’s stiffer than this add a few tablespoons of water and if it’s looser than this add a few tablespoons of flour. Add the millet, sunflower seeds, and flax seeds and mix for another 2 to 3 minutes until the seeds are all completely and evenly distributed within the dough. 

Place the dough in a draft-free warm place (78 to 82 degrees is ideal; an area near the stove is good or an oven with only the pilot light on is good too) for 3 to 4 hours. The dough will rise up a little bit (but not a lot) and it will feel a little loose and relaxed. 

Flour your hands and your work surface and turn the dough out of the bowl. Divide the dough in half with a knife or a bench scraper. Shape each half into a ball by tucking the edges of the dough underneath and continuing to tuck the edges of the dough underneath until the dough naturally gathers into a ball shape with a taut surface. (At this point you may store the shaped loaves in the fridge overnight. Remove the next day and proceed as directed below.)

Place the shaped loaves on a baking sheet sprinkled with a generous amount of cornmeal to keep the loaves from sticking to the sheet. Cover them loosely with plastic wrap and let them sit at warm room temperature for 2 to 3 hours or until the bread has loosened up and seems relaxed. It won’t poof up too much but it will seem much softer. 

Heat the oven to 500 degrees.  (It’s very important to make sure the oven comes to temperature before you place the bread inside! The heat from the oven ensures that your loaves will get enough oomph to rise and grow.)  

Sprinkle the tops of the loaves with 2 to 3 tablespoons of flour. Slash the bread with a knife and place the baking sheet in the oven. Place a rimmed baking sheet or a shallow pan filled with about 1 cup of water on a shelf underneath the bread. The steam from the water will create a nice moist atmosphere for your bread to grow. Bake for about 30 minutes, until the bread is golden brown on top. 

Baker’s Bite: To slash bread, use a sharp paring knife or a razor blade. Dip it in water to keep it from dragging. Use the tip of the knife or blade, not the length of it, and use quick sure movements. You want the bread to be evenly divided with your slashes so that the bread expands evenly. For round loaves, either make four slashes in a square so you end up with a little hat in the middle of your bread, or make slash one slash down the middle of the bread and a few slashes diagonally on either side, meeting the middle.

Baker’s Bite: Anything that can be shaped into a round loaf can be shaped into small round rolls. If you prefer, each of these recipes could make 16 to 18 peach-size rolls. 

BREAD SPONGE

3/4 cup (170 grams) water

1 cup (140 grams) plus 1/4 cup (35 grams) all-purpose flour

1/4 teaspoon active dry yeast

Stir together the water, 1 cup flour, and yeast until well mixed and sloshy. Place in a covered container and leave out at room temperature for at least 4 and up to 8 hours.

Stir in the other 1/4 cup flour, which will stiffen up the mother into a loose dough. Cover and leave in refrigerator overnight. Use as directed in following recipes. 

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WEEK 2 RECIPE

Double Chocolate Rye Cookies

Makes 22 to 24 cookies

3/4 cup/90 grams walnut halves

9 ounces/255 grams bittersweet chocolate- 4 ounces for melting/5 ounces for chopping

6 ounces/170 grams unsweetened chocolate- 5 ounces for melting/1 ounce for shaving

1/2 cup/1 stick/115 grams unsalted butter

1 1/2 cups/300 grams sugar

4 large eggs (about 200 grams)

1/2 teaspoon vanilla extract or vanilla paste

1/2 cup/60 grams rye flour

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

**Butter and eggs are not shipped in the kit.**

Heat the oven to 350°F and position a rack in the center of the oven. Toast the walnuts for 8 to 10 minutes until they start to smell fragrant and are lightly golden brown when you break one in half. Remove from the oven and let cool. Roughly chop into large pieces. Set aside. 

Measure out 5 ounces of the unsweetened chocolate and 4 ounces of the bittersweet chocolate (i.e. the chocolate labeled  “for melting” in the DCC kit) and place with your butter in a metal bowl. Melt the chocolates and butter together over a pot of simmering water, stirring occasionally, until completely melted. Remove from the heat. 

Using a stand mixer fitted with a whisk attachment or an electric hand mixer, whisk together the sugar, eggs, and vanilla paste for about 5 minutes on medium high speed, until light and thick and pale yellow. With the mixer on low speed slowly add the melted chocolate and butter and mix for about 15 seconds. It will not be completely well mixed at this point—that’s okay because you will finish combining all of the ingredients by hand. 

Chop the remaining 5 ounces of bittersweet chocolate into 1/2-inch chunks and shave the remaining 1 ounce of unsweetened chocolate for fine shavings (if getting a kit this chocolate is in the second chocolate container). In a separate medium bowl, stir together the rye flour, the chopped bittersweet chocolate, the shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the mixing bowl from the mixer, add the dry ingredients, and fold these in by hand until the batter is completely homogeneous.

For best results, scrape dough into an airtight container and let it rest in the refrigerator overnight (or at least 3 to 4 hours) before baking. The next day, heat the oven to 350°F and position a rack in the center of the oven.

Drop the dough in 1/4-cup scoops onto a baking sheet about 2 inches apart. Bake in the preheated 350°F oven for about 10 to 12 minutes, until the cookies are just starting to crack on top and are soft but not liquidy when you press them in the middle.

Remove the cookies from the oven and let them cool for 10 to 15 minutes on the sheet, then remove the cookies from the sheet and let them continue cooling on a wire rack.

The cookies can be stored in an airtight container at room temperature up to 3 days. The unbaked dough can be stored for up to 1 week in an airtight container in the refrigerator or up to a month in the freezer.

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WEEK 1 RECIPE

Vegan Lowfat Chocolate Cake

Makes one 8-inch cake (serves 8-10)

 

2 1/2 cups (360 grams) all-purpose flour 

1 cup (200 grams) granulated sugar 

2/3 cup (120 grams) semi-sweet chocolate chips 

2/3 cup (80 grams) cocoa powder

2 teaspoons baking soda

1/2 teaspoon kosher salt

1 tablespoon instant espresso powder or 2 tablespoons instant coffee powder

2 cups (480 grams) cold water

1/2 cup (100 grams) vegetable oil such as canola

2 teaspoons vanilla extract

3 tablespoons molasses

Preheat oven to 350˚ and position the oven rack in the center of the oven. Oil and flour the 8 inch cake pan. Remove the excess flour from the pan.

In a medium bowl, stir the flour, sugar, cocoa powder, espresso powder, baking soda, and the salt. In another bowl, whisk together the water, oil, vanilla and molasses.  Pour the liquid into the dry ingredients and mix with a wooden spoon until the batter is smooth. Pour into prepared cake pan.

Bake for 50-55 minutes or until the cake springs back when lightly pressed in the center.  Let cool in the pan for an hour on a wire rack, then remove the cake, and continue to cool on the wire rack, cake right side up until cooled completely if you can wait that long.

Just before serving dust with confectioners’ sugar.  Cake can be stored in an airtight container at room temperature for two days.