Alan's Cakes, Pastries, & Edibles

07/24/2015

07/24/2015

It's been a year and a half since I have posted anything to my page. I will be updating over the next month and uploading more photos. I have made this statement before then was side tracked. But I am now back. and ready to answer any question any of you may have in regards to Culinary or Pastry Arts. Thank you for being part of page.

01/23/2014

Ok ladies, gentlemen, and fellow Chefs. I have been away from my site for way too long and I apologize. I have been in creation mode with my daughter and we are coming up with new and exciting creations on both sides; sweet and savory. I will be posting pictures, recipes, and ratings on all of our meals and desserts. If anyone has any questions concerning food, sanitation in regards to food service, or food service please post your questions and I will answer them in a timely manner, all are welcome to their opinions and are welcome to comment just keep it professional and appropriate. Thank you and can't wait to talk to all of you real soon.

06/01/2012

Not sure if I ever shared this one, but this is my favorite bread recipe. It is very universal and will take to whatever you want to add I.E garlic & parmesan, Kosher salt and Dill, Chedder & Jalepeno ect. Enjoy and as always if you have any questions, comments, concerns, or opinions please leave them in this post. :)

Soft Rolls:
Bread Flour 5 Lbs.
Salt 2 ozs.
Sugar 8 ozs.
Shortening 8 ozs.
*NFDM 4 ozs.
Cake Yeast 4 ozs.
Water, room temp 3 Lbs.

Method:
Strait Dough-
1. Add all ingredients into mixer.
2. Mix on first speed until all ingredients are incorporated.
3. Mix on 3rd speed for additional 7 minutes. Check elasticity.
4. 1 hour fermentation period.
5. Punch then bench rest additional 15-20 minutes or until double in size.
6. Punch, cut, weigh, and form desired rolls.
7. Bake at 300ᵒ for 9 minutes, rotate and continue baking additional 5 minutes or until fully golden brown.

Yield: 12 dozen (1 oz. rolls)
*non fat dry milk

05/07/2012

Chocolate Pots de Creme:

Heavy Cream 1 Cup
Milk, Whole ¾ Cup
Chocolate, Semi-Sweet 12 Ozs
Egg Yolks 6 Each

Method:
1. Combine milk and heavy cream in heavy sauce pan and bring to a boil.
2. Melt chocolate over a double boil.
3. Whisk egg yolks into melted chocolate.
4. Slowly add boiling cream mixture into chocolate whisking constantly.
5. Still over double boiler bring mixture to 160⁰.
6. Remove from heat and rapidly cool in a ice bath till temp. reaches approximately 80⁰.
7. Divide amongst serving vessels and refrigerate till ready to serve.

Yield: Serves 8
Note: This is a easy and extremely rich dessert. Not necessarily needed in mass quantity, but if you have a craving for some rich dark chocolate this is the perfect product to have in the fridge.
As always any questions, comments, ideas, or thoughts please attach to this post :)

04/26/2012

Flan:

Sugar, Granulated 1 ½ Cups
Eggs, Whole 10 Each
Half & Half 5 Cups
Vanilla 2 tsp.
Sugar- 1 ½ tsp. in each cup (Caramelize in cup and set aside)

Method:
1. In large bowl whisk eggs.
2. Add remaining ingredients and continue to whisk until completely combined.
3. Divide mixture amongst serving vessels.
4. Bake at 275⁰ for 45-60 minutes in a water bath.

Notes: If Flans begin to brown to early invert sheet pan or foil over the top of them to prevent burning or over browning. Do not slam oven doors when closing.

Any questions or comments feel free to post here.. enjoy :)

Yields: 12 Servings

04/19/2012

Soft Rolls:

Bread Flour 1 ¼ Lbs.
Salt ½ oz.
Sugar ½ oz.
Shortening ½ oz.
*NFDM 1 oz.
Cake Yeast 1 oz.
Water, room temp 2 ½ cups

Method:
Strait Dough-
1. Add all ingredients into mixer.
2. Mix on first speed until all ingredients are incorporated.
3. Mix on 3rd speed for additional 7 minutes. Check elasticity.
4. 1 hour fermentation period.
5. Punch then bench rest additional 15-20 minutes or until double in size.
6. Punch, cut, weigh, and form desired rolls.
7. Bake at 300ᵒ for 9 minutes, rotate and continue baking additional 5 minutes or until fully golden brown.

Yield:
3 dozen (1 oz. rolls)

04/19/2012

Good Morning all... I know my page has been gone for a while but its back. I will be posting random recipes (pastry and culinary), I will also start random topics which I hope most of you will get involved in. I also incourage any Foods related questions. If I dont know the answer someone on the page will. All requests (recipes), questions, Pictures, and topics are always welcome. Thank you for visiting my page and have a great day :)

07/18/2011

Cannoli's: Sift 1 cup powdered sugar into 2 cups (Polly-O) Ricotta Cheese mix until completely incorperated. Add 1/3 cup mini choc. chips, 1Tbsp Amaretto, and 1 Tbsp Orange Zest. mix till combined and chill to set. Fill Cannoli shells from center out. Enjoy.