Page 28 - NA_4_2_2011

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26 Pastry & Baking
North America
Wood Fired
7. 11.
10.
7. Sometimes additional liquid is necessary. Adjust to the
proper consistency using more egg or hot milk. The final
paste should cling, and then fall from the paddle
attachment, forming a long, smooth “V” shape.
8. Let batter mix until it is almost cool.
9. Add inclusions.
10. Pipe or scoop into desired shapes.
11. Brush lightly with egg wash.
12. Add semi-firm cheese that will give a crispy outer shell.
13. Bake immediately, cover and store in a refrigerator for up
to 1 day, or wrap well and store in a freezer for up to 1
week. Bring the batter to room temperature before baking.
8. 12.
9. 13.