Pies and Tarts Project PDF

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Summary

This class' project was to come up with a menu of pies as well as your own pastry shop with pricing information for all of them....

Description

Johnson & Wales University

Petite Pastry

McFarlane, Jordyn BPA10: Pies and Tarts Chef Hezard 17 October 2019

McFarlane 2 Table of Contents Petite Pastry Shop Description………………………………………………..............3 Menu..............................................................................................................................4 Mississippi Mud Pie Depiction and Description.......................................................... 5 Mississippi Mud Pie Formula........................................................................................6 Peach Pie Depiction and Description...……..................................................................9 Peach Pie Formula……….............................................................................................. 10 Cashew Caramel Pie Depiction and Description............................................................13 Cashew Caramel Pie Formula......................................................................................... 14 Sweet Potato Pie Depiction and Description...................................................................16 Sweet Potato Pie Formula................................................................................................. 17 Vegetable Quiche Depiction and Description……..........................................................19 Vegetable Quiche Formula............................................................................................... 20 Blueberry Cheesecake Depiction and Description...........................................................23 Blueberry Cheesecake Formula........................................................................................24 Works Cited......................................................................................................................27

McFarlane 3 Petite Pastry Shop Description Petite Pastry is small, locally owned and operated pastry shop located in a strip mall near the coast in Virginia Beach. This shop location was chosen because it creates opportunity to cater to a more diverse market of customers. Virginia Beach is a popular tourist destination as well as a popular local beach town and the strip mall location ensures that there is always foot traffic past the sweet smells being emanated from the inside of the pastry shop. It makes for a great afternoon all girls’ outing, and it’s a lovely cap to any family dinner or date night as well. The target demographic of this shop is those between the ages of 5 and 30, namely the young families of Virginia Beach and all those who travel there in search of a fun weekend getaway. The lower end prices mixed with the combination of homestyle and classic European pastries gives a wide range of options to the patrons. They can enjoy new flavor profiles and experiences in the comfort of a small-town pastry shop setting. The shop also capitalizes on its target demographic and location by having an outdoor and indoor seating area to enjoy the delicacies offered. The indoor dining room is a range of soft pink, yellow, green, and blue hues of décor that play well off of the beachy feel of the Virginia Beach coastal shopping district. The soft hues also attract the younger crowd of customers the shop is hoping to cater to. The outdoor seating area is equipped with tables that have retractable pink, green, yellow and blue umbrellas as well as a bike rack and posts to tie dogs to that allow more shoppers and tourists the opportunity to comfortably stop and enjoy the pastries. The most important factor to the shop’s success is the menu that, as previously mentioned, offers a wide variety of pastries and treats to its patrons. The menu is a mix of seasonal and year-round Classic American, European and Caribbean pastries such as cookies, pies, tarts, cupcakes, scones and Jamaican Festival.

McFarlane 4 Petite Pastry Menu 

Mississippi Mud Pie



Peach Pie



Cashew Caramel Pie



Sweet Potatoe Pie



Vegetable Quiche



Blueberry Cheesecake

McFarlane 5 Mississippi Mud Pie Depiction and Description

Mississippi Mud Pie is a chocolate custard pie. It has a dark chocolate mousse filling and is topped with a Chantilly cream. The chocolate graham cracker crust adds depth and crunch to the flavor and the chopped pecans add a salty element to an otherwise sweet confection.

McFarlane 6 Mississippi Mud Pie Formula Yield: 3 9in Pies Ingredients Crust Chocolate Graham Crackers Chopped Pecans Melted Butter Filling Butter Unsweetened Chocolate All Purpose Flour Salt Sugar Corn Syrup Coffee Flavored Liqueur Vanilla Extract Large Eggs Topping Heavy Cream Confectioners’ Sugar Vanilla Extract Finely Chopped Pecans Total Cost of Recipe: Method of Preparation

Quantity GRAMS

Cost

408 128 57

$0.14 $3.06 $0.01

192 170 90 2 480 90 90 67.5 432 (9 large eggs)

$0.02 $2.38 $0.06 $0.01 $0.68 $0.10 $0.74 $4.05 $1.96

576 45 3 57

$3.01 $0.07 $0.18 $1.14 $17.61

Crust 1. Perform mis en place by gathering all ingredients and tools necessary to prepare pie crust 2. Set oven to 375 degrees if conventional and 350 degrees if convection 3. Finely chop graham crackers and pecans into dust with a food processor and add the melted butter until the dust reaches a wet sand or moist soil consistency 4. Press this into three 9 in pie tins and bake for about 10 minutes or until they have set completely 5. Cool completely Filling

McFarlane 7 1. Perform mis en place by gathering all ingredients and tools necessary to prepare pie filling 2. Use the double boiler method to melt the butter and chocolate for the chocolate filling 3. While these are melting, sift together the flour and salt 4. Once completely melted, remove melted chocolate from the heat and stir in the sifted flour and salt 5. After this, add all the wet ingredients except the eggs (corn syrup, sugar, vanilla, and coffee liqueur) and stir until well combined 6. Add each egg one at a time and stir until well combined 7. Fill the cooled pie crusts with the prepared filling and bake until the top is cracked and set like brownies. This will take around 30 minutes. 8. Once set, cool on the counter or a speed rack for about 2 hours or until no longer warm to the touch Topping 1. Chill a mixing bowl in the freezer while the pie cools and chill the heavy cream in the refrigerator 2. Once the pie is cool, pour the heavy cream into the mixing bowl and attach the whisk attachment to your mixer 3. Mix on high speed for 30 second intervals while adding sugar and vanilla until they have been completely added 4. Continuously mix on high until the Chantilly cream forms hard peaks 5. Use a spatula to cover the top of the pies with the Chantilly cream and sprinkle with chopped pecans

McFarlane 8 Peach Pie Depiction and Description

Peach pie is an alternative to the traditional crustless peach cobbler. It is a homestyle, soft, fruit-filled pie made using uncooked peaches and a flour-based filling thickener. This pie is topped with a brown sugar and oat streusel and served in a mealy pie crust.

McFarlane 9 Peach Pie Formula Yield: 3 9in Pies Ingredients Crust Shortening Salt Ice water All Purpose Flour Filling Brown Sugar All Purpose Flour Salt Fresh Peach Slices Vanilla Extract Almond Extract Lemon Juice Topping Brown Sugar All Purpose Flour Old Fashioned Oats Finely Chopped Pecans Salt Softened Butter Total Cost of Recipe:

Quantity GRAMS

Cost

227 7 113 340

$0.36 $0.01 $0.00 $0.24

447 135 1.5 2721 12 3 42

$0.73 $0.10 $0.01 $11.55 $0.72 $0.03 $0.10

477 477 150 171 1 339

$0.84 $0.34 $0.38 $3.42 $0.01 $0.04 $18.88

Method of Preparation Crust 1. Perform mis en place by gathering all ingredients and tools necessary to prepare pie crust 2. Pre-heat the oven to 375 degrees if conventional and 350 degrees if convection 3. Place all crust ingredients except ice water into mixer bowl prepared with a paddle attachment 4. Mix on medium speed until the ingredients are well combined and reach a sandy consistency

McFarlane 10 5. Add the ice water in a steady stream until it is mixed in completely 6. Once dough reaches slightly sticky consistency, remove from mixer and place onto lightly floured surface 7. Knead and cut into thirds 8. Flatten each of the thirds into disks and plastic wrap 9. Rest in the refrigerator for at least one hour 10. Once dough is rested, roll each into a ten-inch circle on a lightly floured surface 11. Line pie tins with each of the rolled pie doughs, and cut excess off the edges 12. Set lined pie tins aside Topping 1. Mix the peaches with lemon juice and extracts in large mixing bowl and then add in flour, sugar and salt 2. Fill each pie tin with 1/3 of the peach mixture Filling 1. In a large bowl, combine all the ingredients for the streusel and mix in butter until the mixer has a crumbly, sandy consistency 2. Top pies off with streusel and bake for 40 to 45 minutes or until filling bubbles and streusel is golden brown

McFarlane 11 Cashew Caramel Pie Depiction and Description

Cashew caramel pie is a chewy, gooey, sweet and salty version of the traditional nut pie. It is a mealy pie crust filled with a traditionally sweet, cooked caramel sauce and roasted cashews. This pie is generally served topped with a Chantilly cream.

McFarlane 12 Cashew Caramel Pie Formula Yield: 3 9in Pies Ingredients Crust Shortening Salt Ice Water All Purpose Flour Filling Caramel Sauce Large Eggs Granulated Sugar Light Corn Syrup Sea Salt Melted Butter Vanilla Extract Roasted Cashew Halves Total Cost of Recipe: Method of Preparation

Quantity GRAMS

Cost

227 7 113 340

$0.36 $0.01 $0.00 $0.24

1021 432 192 255 4 170 7 768

$3.76 $1.96 $0.27 $0.27 $0.04 $0.02 $0.42 $19.02 $26.37

Crust 1. Perform mis en place by gathering all ingredients and tools necessary to prepare pie crust 2. Pre-heat the oven to 350 degrees if conventional and 325 degrees if convection 3. Place all crust ingredients except ice water into mixer bowl prepared with a paddle attachment 4. Mix on medium speed until the ingredients are well combined and reach a sandy consistency 5. Add the ice water in a steady stream until it is mixed in completely 6. Once dough reaches slightly sticky consistency, remove from mixer and place onto lightly floured surface 7. Knead and cut into thirds

McFarlane 13 8. Flatten each of the thirds into disks and plastic wrap 9. Rest in the refrigerator for at least one hour 10. Once dough is rested, roll each into a ten-inch circle on a lightly floured surface 11. Line pie tins with each of the rolled pie doughs, and cut excess off the edges 12. Set lined pie tins aside Filling 1. Perform mis en place by gathering all ingredients and tools necessary to prepare pie filling 2. In a large bowl, whisk together the premade caramel and eggs 3. Add in the rest of the ingredients and whisk vigorously until well combined 4. Fold in the cashews and pour a third of the filling into each lined pie tin 5. Bake at 325 degrees for convection ovens and 350 degrees for conventional ovens for about 35 to 45 minutes

McFarlane 14 Sweet Potato Pie Depiction and Description

Sweet potato pie is a play on the usual seasonal treat of sweet potato casserole. It is a mealy pie crust filled with a sweet potato puree-based cream filling.

McFarlane 15 Sweet Potato Pie Formula Ingredients Crust Shortening Salt Ice Water All Purpose Flour Filling Softened Butter Granulated Sugar Eggs Lightly Beaten Evaporated Milk Mashed Sweet Potatoes Vanilla Extract Ground Cinnamon Ground Nutmeg Salt Total Cost of Recipe: Method of Preparation

Quantity GRAMS

Cost

227 7 113 340

$0.36 $0.01 $0.00 $0.24

227 301 288 510.3 1361 14 6 6 3

$0.02 $0.42 $1.26 $2.10 $2.04 $0.84 $0.10 $0.25 $0.01 $7.65

Crust 1. Perform mis en place by gathering all ingredients and tools necessary to prepare pie crust 2. Pre-heat the oven to 375 degrees if conventional and 350 degrees if convection 3. Place all crust ingredients except ice water into mixer bowl prepared with a paddle attachment 4. Mix on medium speed until the ingredients are well combined and reach a sandy consistency 5. Add the ice water in a steady stream until it is mixed in completely 6. Once dough reaches slightly sticky consistency, remove from mixer and place onto lightly floured surface 7. Knead and cut into thirds 8. Flatten each of the thirds into disks and plastic wrap

McFarlane 16 9. Rest in the refrigerator for at least one hour 10. Once dough is rested, roll each into a ten-inch circle on a lightly floured surface 11. Line pie tins with each of the rolled pie doughs, and cut excess off the edges 12. Set lined pie tins aside Filling 1. Perform mis en place by gathering all ingredients and tools necessary to prepare pie filling 2. This filling is prepared using the creaming method, so begin by creaming the butter and sugar together in a large bowl 3. Next, add the eggs one at a time until well combined with butter and sugar 4. Add the rest of the ingredients and mix until well combined 5. Fill each pie tin with one third of the filling 6. Bake for 40-45 minutes or until filling is set

McFarlane 17 Vegetable Quiche Depiction and Description

Vegetable quiche is a healthy pie option that is often served for breakfast or lunch. It is a mealy, pre-baked pie crust with a flavorful vegetable custard filling.

McFarlane 18 Vegetable Quiche Formula Ingredients Crust Shortening Salt Ice Water All Purpose Flour Filling Butter Sliced Red Onion Sliced Fresh Mushroom Diced Yellow Summer Squash Baby Spinach Minced Garlic Shredded Swish Cheese Large Eggs Heavy Cream Salt Minced Fresh Rosemary Ground Black Pepper Total Cost of Recipe: Method of Preparation

Quantity GRAMS

Cost

227 7 113 340

$0.36 $0.01 $0.00 $0.24

43 340.2 192

$0.02 $0.45 $0.90

170

$0.29

192 60 384 576 1134 6 6 3

$1.77 $0.18 $0.28 $2.52 $11.34 $0.01 $0.12 $0.04 $18.98

Crust 1. Perform mis en place by gathering all ingredients and tools necessary to prepare pie crust 2. Pre-heat the oven to 375 degrees if conventional and 350 degrees if convection 3. Place all crust ingredients except ice water into mixer bowl prepared with a paddle attachment 4. Mix on medium speed until the ingredients are well combined and reach a sandy consistency 5. Add the ice water in a steady stream until it is mixed in completely

McFarlane 19 6. Once dough reaches slightly sticky consistency, remove from mixer and place onto lightly floured surface 7. Knead and cut into thirds 8. Flatten each of the thirds into disks and plastic wrap 9. Rest in the refrigerator for at least one hour 10. Once dough is rested, roll each into a ten-inch circle on a lightly floured surface 11. Line pie tins with each of the rolled pie doughs, and cut excess off the edges 12. Blind bake the pie crust for 19-24 minutes and then set aside Filling 1. Perform mis en place by gathering all ingredients and tools necessary to prepare quiche filling 2. Chop and sauté the vegetables until they are tender and then fill the pie crusts with them 3. Top these vegetables with cheese and then whisk together the eggs, cream and seasonings in a large bowl 4. Pour this over the rest of the ingredients in the pie crusts 5. Bake for 30 to 40 minutes or until filling is set 6. Cool for 10 minutes before serving

McFarlane 20 Blueberry Cheesecake Depiction and Description

Blueberry cheesecake is a tart with a mildly sweet graham cracker crust. It has a traditional cheesecake batter filling and a homemade cooked blueberry topping mixed into the batter.

McFarlane 21 Blueberry Cheesecake Formula Yield: 2 Cheesecakes Ingredients Crust Graham Cracker Crumbs Granulated Sugar Melted Butter Filling Cream Cheese Granulated Sugar All Purpose Flour Large Eggs Sour Cream Whole Milk Vanilla Extract Topping Water Granulated Sugar Cornstarch Vanilla Extract Fresh Blueberries Total Cost of Recipe: Method of Preparation

Quantity GRAMS

Cost

597 100 227

$2.78 $0.14 $0.02

1814 480 64 480 907 113 10

$2.77 $0.68 $0.05 $2.10 $3.14 $0.13 $0.60

397 255 64 10 907

$0.00 $0.36 $0.36 $0.60 $4.07 $17.80

Crust 1. Perform mis en place by gathering all ingredients and tools necessary to prepare pie crust 2. Preheat oven to 375 degrees if conventional and 350 convection 3. Mix ingredients in a food processor until well combined 4. Cover the bottom and around 1 to 2 inches up the sides of two spring form pans with the crust mixture 5. Bake for 6-9 minutes or until crust sets 6. Cool 7. Once cool, set spring form pans in a large baking dish that is half filled with water

McFarlane 22 Filling 1. This filling is made using the creaming method, so begin by creaming the cream cheese and granulated sugar together until well aerated 2. Add eggs one at a time until well combined and then follow up with the rest of the wet ingredients 3. Finally add the flour into the batter and mix well 4. Fill each of the spring forms with half of the cheesecake batter 5. Bake for around 60 to 65 minutes or until cheesecake is golden brown on the top 6. Cool completely in refrigerator (this can take up to six hours or be overnight) Topping 1. In a medium sauce pot, pour in the water and half of the sugar and bring to a boil 2. While this comes to a boil, in a medium sized bowl, whisk the sugar and cornstarch until there are no longer any lumps 3. Once the water and sugar simple syrup boils, remove it from the heat and temper the cornstarch and sugar with the boiling syrup 4. Reintroduce this mixture to the heat and bring to a second boil while whisking continuously 5. Once it comes to a boil, remove from heat and mix in blueberries and vanilla extract 6. Cool completely in refrigerator and then spread over top of the cheesecake

McFarlane 23 Works Cited Epicurious. “Blueberry Cheesecake.” Epicurious, Bon Appétit, 20 Aug. 2004, www.epicurious.com/recipes/food/views/blueberry-cheesecake-4302. L., Josh, and Chris L. “Torani 750 ML Coffee Liqueur Flavoring Syrup.” WebstaurantStore, 9 Mar. 2019, www.webstaurantstore.com/torani-750-ml-coffee-liqueur-flavoringsyrup/880363174.html? utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&a mp;gclid=EAIaIQobChMIwPM8fCh5QIVDm6GCh3MPgr9EAQYAyABEgLN3PD_BwE. Ledford, Kristina. “Garden Vegetable Quiche.” Taste of Home, 1 Jan. 2018, www.tasteofhome.com/recipes/garden-vegetable-quiche/. McVety, Paul. “Pies and Tarts.” Baking & Pastry, Pearson/Prentice Hall, 2009, pp. 301–301. “Mississippi Mud Pie.” Food Network, 2010, www.foodnetwork.com/recipes/food-networkkitchen/mississippi-mud-pie-recipe-2043369. “Peach Streusel Pie.” King Arthur Flour, 2016, www.kingarthurflour.com/recipes/peach-streuselpie-recipe. Russel, Byron. “Home - Cheney Brothers: Florida Food Distributor.” Cheney Brothers | Florida Food Distributor, 2016, www.cheneybrothers.com/. Sarah. “Salted Caramel Cashew Pie.” The Gold Lining Girl, 8 Nov. 2018, thegoldlininggirl.com/2018/11/salted-caramel-cashew-pie/. “Sweet Potato Pie.” Sweet Potato Pie Recipe - Food.com, Food.com, 10 June 2002, www.food.com/recipe/sweet-potato-pie-30766.

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