BAKING AND PASTRY TECHNIQUES

April 24, 2013

Cookies!!  Yes, making cookies was awesome.  We had three cookie formulas: Chocolate Chip (drop cookies, although they can also be sheet or rolled cookies), Sugar Cookies (cut-out cookies) and Spritz (pressed cookies).  


First up was Chocolate Chip Cookies. These turned out really good.  I think the difference with these cookies from chocolate chip cookies I have made in the past is the flour. This recipe used pastry flour (a low-protein, soft wheat flour).  We drizzled some with melted chocolate on top after complete.  The Chef also made some with white chocolate and bacon on top.  I gave it a try and can say although I loved the white chocolate on top, I am not a fan of bacon on my cookies.


After the chocolate chip dough, we moved on to the Sugar Cookies. The Chef showed an awesome way to roll out these cookies. After placing the dough on a piece of parchment paper, place another piece of parchment on top and press down with hands. Then take two yard stick rulers and place them on each side of the dough. Roll out the dough with each side of the rolling pin on each of the yard sticks. The depth of the yard stick is the perfect depth for the dough. Place in the freezer for 10 minutes before cutting out the shapes.  After cutting out the shapes we used decorative sugars on top prior to baking.




While our sugar cookie dough was cooling in the freezer we moved on to Spritz Cookies. These cookies were made with cake flour (low protein, fine texture wheat flour). They are the softest most wonderful spritz cookies.  The cookies were piped on parchment in the shape of shells and rosettes. The rosettes were filled in the center with apricot and raspberry jam before refrigerating and baking.  After baking, jam was also sandwiched between two of the shells and then dipped in chocolate on one end.  On my suggestion, we also sandwiched some with chocolate and then dipped in chocolate on the end.  Those were awesome (notice I said were, as those ones did not last long before they were gone). Some of the cookies did not transport home well but here is a photo of the finished product. 

Spritz and Sugar Cookies

  
One thing I learned about cookies is the most important rule for make-up is uniformity of size, shape and weight.  Also they should be spaced evenly on the pan in rows for proper air circulation in the oven.  Both of these items will allow for even baking.  Additionally all these cookies were back in refrigerator for about 10 minutes after make up before baking to cool the butter so they baked properly.  The sheet pans were all turned in the oven about half way through baking since most ovens have hot spots.  

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