Sugar cookie recipes based on ratios - The DoughDr Episode 3/2/2024

Hello Bakers,

On Saturday’s show we talked more about ratios and I broke down the percentages of basic roll out and slice and bake cookies. Here is the link to: Saturday's Show

Basic cookie dough follows a 3:2:1 ratio, 3 parts flour, 2 parts fat and 1 part sugar.
Sugar cookies that are rolled out and cut out with cookie cutters or formed into a log and chilled, sliced and baked are typically more lower hydrated that a cookie dough that is dropped, like a chocolate chip or oatmeal. Add it’s a good idea to add a little egg to help bind the dough together and make the dough easier to roll out. Flavorings and can also be added.
Before the show I made the vanilla butter version and on the show I made the lemon poppyseed version.

I really believe that the more we know the better we bake and with the millions of recipes out there on the internet knowing about ratios can help us quickly decide if a recipe is worth out time and ingredients.
In addition, ratios can help us create our own formulas - which often work extremely well.

The two variations are below - they are small batch on purpose so that you can practice the recipe and customize it to your liking. It can be scaled up directly to make a larger batch.

Vanila Butter Slices

Equipment: Stand mixer fitted with the paddle attachment, parchment paper, half sheet pan, ruler, rolling pin and cutters for rolled and cut out cookies.

Ingredients:

113g unsalted butter - softened (70 degrees)
57g granulated sugar
1 teaspoon vanilla
18g of egg (whisk an egg until smooth and weigh 18g) reserve the leftover for egg wash.
170g all purpose flour, sifted
pinch salt

1. Using a stand mixer fitted with the paddle attachment, cream butter, sugar and vanilla until well combined - about 2 minutes of mixing on medium speed.

2. Scrape down and add the egg, mix until combined about 1 minute.

3. Add flour and salt.

4. Mix on low until the dough becomes a cohesive mass.

5. Place the dough on your work surface and form into a log.

6. Wrap in parchment paper and use a ruler to tighten the roll. See show episode - time code for demo of this. (28:30)

   Chill for 2 hours or overnight in the refrigerator. 20 minutes before slicing or rolling out, preheat oven to 350 degrees.

7. Cut into 1/2” slices. Or roll out dough 1/4” thick and cut with cookie cutters. Place on parchment lined sheet pan.

8. Bake for 12-13 minutes or until lightly golden and fully baked.

   Notes: If slicing the cookies, the roll can be brushed with water and rolled in sugar or sanding sugar.

   Lemon Poppy Seed Variation:

   Add the zest of one lemon, omit vanilla, add 1/4 teas lemon extract and 18g poppy seeds. Add the zest and extract to the butter and sugar mixture and whisk the poppyseeds into the sifted flour.

   Lemon flat icing: 170g confectioners sugar, 28g of lemon juice, 28g melted butter, 1/4 teaspoon lemon extract

   Cookies will keep for a week at room temperature in an airtight container.

   Cookie dough will keep 5 days in the refrigerator and 1 month in the freezer.

Pastry Cream Tips and Tricks - The DoughDr Episode for 2/17/24

Hello Bakers,

On Saturday’s show we did a deep dive into pastry cream. We started with questions and then I demoed a quick and easy method that will give you great results.
We also talked about practice and how mastering pastry cream can lead to delicious desserts for your friends and family. We made a butterscotch variation on the show but really the sky is the limit and you’ll see lots of variations listed at the end of the post.
Please tag me in your pastry cream practice - I have no doubt that you will take the technique and run with it.
Happy Baking!
Pastry Cream
Yield:
20 ounces (567g) or 21⁄4 cups

Equipment
2 medium bowls
Medium saucepan
Whisk
2 spatulas
Strainer (only needed if pastry cream appears lumpy after cooking)
Baking sheet lined with plastic wrap or bowl of ice water for cooling down the pastry cream
Paring knife, if using the vanilla bean

Butterscotch Variation MEP

Ingredients
13 ounces (369g) of whole milk
2 ounces (57 g) sugar (sugar #1)
1⁄2 vanilla bean, 2 teaspoons vanilla bean paste, or 2 teaspoons pure vanilla extract
2 ounces (57 g) sugar (sugar #2)
31⁄2 tablespoons (36 g) cornstarch
3 ounces (85 g) milk
1 egg
2  egg yolks

****NOTE: for a creamier, looser pastry cream use 4 egg yolks instead of the 1 egg and 2 yolks
1 ounce (28 g) unsalted butter
Method
Pour the 13 ounces (369 g) milk into a saucepan. Add the first 2 ounces (57 g) of sugar.
If using the vanilla bean, split it in half lengthwise with a paring knife, carefully scrape the seeds into the saucepan with the milk and first sugar. If using the vanilla bean paste add 2 teaspoons to the milk and the first sugar in the saucepan. If using vanilla extract add 2 teaspoons after the pastry cream is removed from the heat at the end of cooking
Place the saucepan on medium heat and bring to a low boil.
While the milk is heating, in a separate bowl, combine the cornstarch to the remaining vanilla sugar. Stir until well combined. It should look like fine dust.
Add the 3 ounces (85 g) of milk and the egg yolks (or 1 egg and 2 yolks) to the sugar and cornstarch mixture. Whisk until smooth.
Pour half of the boiling milk into the cornstarch mixture, and then quickly pour the egg-milk mixture back into the saucepan. It is important to bring the egg mixture up to the temperature of the milk so that the eggs don’t scramble.
Using the whisk, gently stir the egg-milk mixture over medium heat as it thickens, then whisk briskly until smooth. Cook for 1 minute once the mixture has thickened. Remove from heat.
Add the butter and the vanilla extract, if using.
The mixture should look smooth, but if you see any sign of lumps, strain the mixture.
Pour the pastry cream onto the baking sheet lined with plastic wrap. Spread the pastry cream flat with a spatula and cover the entire surface with another piece of plastic. The pastry cream will form a skin if the plastic wrap is not against the surface. Immediately, place the pastry cream in the refrigerator.
Alternatively, the pastry cream can be poured into a clean bowl and placed over an ice water bath. Press a piece of plastic wrap over the surface and stir every to often so that it cools evenly.
Pastry cream must be refrigerated. It has a shelf life of 2-3 days. It can get watery if it refrigerated for too long.

Citrus: You can infuse the milk with citrus zest (lemon, orange, or lime) to add a bright and zesty flavor. Make sure to strain the zest out before mixing it into the pastry cream. In addition, fruit curds like lemon and lime can be added to finished pastry cream.

• Butterscotch: Use brown sugar in place of the granulated sugar and add 1-2 teaspoons of butterscotch extract.

• Chocolate: To make chocolate pastry cream, melt some high-quality chocolate and add it to the cooked pastry cream. Stir until the chocolate is fully incorporated and the mixture is smooth. 3-4 ounces of chocolate is a good amount.

• Coffee or Espresso: Dissolve instant coffee or espresso powder in a small amount of hot milk, and then add this coffee-flavored milk to the pastry cream base. This will give your pastry cream a delightful coffee flavor.

• Almond: Add a few drops of almond extract or some finely ground almond meal to the pastry cream for an almond-flavored variation.

• Fruit compote: You can incorporate fruit puree (strawberry, raspberry, mango, etc.) into the pastry cream for a fruity twist. Ensure that the compote is smooth and well-strained before mixing it in. The sugar in the pastry cream can be reduced (15%) to compensate for the sweetness of the compote. Good quality jam can also be used.

• Liquor or Liqueur: For an adult twist, you can add a small amount of your favorite liquor or liqueur (such as Grand Marnier, Kahlúa, or Amaretto) to the pastry cream. Be cautious with the quantity, as too much can make the cream too runny.

• Spices: Infuse the milk with spices like cinnamon sticks, cardamom pods, or star anise before making the pastry cream. Remove the spices before incorporating the milk into the egg yolk mixture.

  Pastry Cream derivatives:

Chiboust: pastry cream + gelatin+ Italian meringue

Mousseline cream: pastry cream + cream or butter

Diplomat cream:            pastry cream + whipped cream + gelatin (optional)

Frangipane cream          pastry cream + almond or pistachio cream

Peanut Butter Cookies - Small Batch Recipe from Le Cordon Bleu's Archives!

Hello Bakers,

First, I have to tell you that this recipe is not verbatim from LCB - I have retooled it.
However, the LCB peanut butter cookies from the original baking program (circa 2004) was a winner!

In 2023, I started presenting small batch baking and although it is not new - it is the perfect way to learn technique and try a recipe. With a small batch approach, we get to work through a recipe without a major investment in ingredients and usually time.

Getting the right texture with a peanut butter cookie is the trickiest part of this cookie. But this one is well balanced and I think you’ll be pleased. You can customize if you like, adding chocolate chips, PB chips or chopped peanuts.
If you are a PB cookie lover or have one in your life give these a try and let me know if you have any questions.

Happy Baking!
Colette

Peanut Butter Cookies
Yield: 11 cookies using a medium scoop and 20 small cookies, approximately

Method: Creaming

 Equipment:

Stand or hand held mixer

Spatula

Sifter

1 ½ sheet tray lined with parchment paper

Additional ½ sheet pan available for double panning

Medium scoop or small scoop or dishers - here is a link to the best scoops ever. Vollrath dishers (scoops)

A tablespoon can also be used to shape cookies

Fork to make crosshatch pattern on cookies

 Oven: 350 degrees

Peanut Butter Cookie MEP

 Ingredients:

1 stick, 4 ounces 113g) unsalted butter

⅓ cup, 4 ounces, (113g) granulated sugar

⅓ cup, 3 ounces, (85g) light brown sugar

1 teaspoon vanilla extract

2 1/2 ounces, (71g) smooth peanut butter

1 ounce eggs (28g) *please weigh this out it is slightly more than one egg

6.5 ounces, 184g unbleached All Purpose flour

1/4 teaspoon salt

½ teaspoon baking powder

Optional: 1/2 cup, 3 ounces, (85g) semisweet chocolate chips or 1/2 cup, 3 ounces, (85g) chopped peanuts

Extra granulated sugar for decorating the tops of the cookies

 1. Cream the butter, both sugars and vanilla extract, on low speed for about 30 seconds until combined, increase the speed to medium and mix until the mixture is smooth (about 2 minutes). The mixture should not lighten in color. Stop the mixer.

Scrape down the sides of the mixer and the paddle with a spatula.

Make sure not to over cream - the mixture should not lighten in color

2. With the mixer off, add the eggs one at a time, starting on low speed and then increase the speed to medium, mixing well after each addition. When the mixture changes from shiny to dull looking (about 45 seconds of mixing), add the next egg. Scrape down the sides of the bowl after each addition.

3. Add the peanut butter, mix until combined. Do not over mix.

4. In a separate bowl or on a sheet of parchment paper, sift together the dry ingredients.

5. Add the dry ingredients to the egg mixture on low speed mixing only until the flour disappears.

6. Add the optional chips and nuts only until they are mixed – do not overmix.

7. They can be mixed in by hand as well.

Dough before scooping

8. Chill the dough in the refrigerator for one hour minimum.

9. Preheat the oven to 350 degrees. Place the rack in the center of the oven.

10. Scoop on to the prepared pan. A tablespoon can also be used to portion the cookies.

11. Dip the fork in extra sugar and create a crosshatch pattern on top of each cookie.

Make sure to scoop the cookies as neatly as possible, pack the scoop and scrape the sides.

12. Bake at 350 degrees.

13. Start checking in 12 minutes - 15 minutes if larger. If the cookie bottoms are over browning, double pan them. Continue to bake. Check in 4-6 minute intervals. The cookies are done when they are a light golden brown on the edges. The center should still be light but not wet.

Let cool on the pan for 5 -7 minutes before moving to a cooling rack.

Store the cookies in an airtight container. They will keep for several days.

Pie Crust from Ratios...The DoughDr. Recap from 1/6/2024

Hello Bakers,

On Saturday’s show, we expanded an idea that started last month and that was creating or analyzing recipes through ratios. In others the proportion of ingredients in relation to the flour or the ingredient that is the largest. This can tell us quickly if a recipe has a chance of being successful. Here is the link to Saturday’s show: Saturday Show Link

With the millions of recipes online - the internet is everyone’s go to and being able to analyze a recipe will get us closer to having a better outcome. It doesn’t take the place of making adjustments but understanding ratios helps us make sure that our first try is solid. This whole premise is based on Michael Ruhlman’s excellent book “Ratios” here is the link: Ratios

On the show, I demonstrated how to create a pie crust from ratios and percentages.
A pie crust is typically 3 parts flour to 2 parts fat to 1 part liquid.

I decided to make quiche as I had leftover cream, cheese and ham in the refrigerator. Great - quiche is delicious and paired with a salad, the perfect meal for dinner. One quiche can set me up for three dinners and that’s fantastic as I don’t have the inclination to cook for myself every day.

For I 9” - 10” pie pan you need about 14 ounces of dough - about 400g.

Equipment: Large bowl, pastry blender or plastic bowl scraper or stand mixer fitted with the paddle attachment.

Pie crust MEP

Ingredients:
220g unbleached all purpose flour
145g butter or part shortening (freeze after weighing and butter) (butter cubed into 1” pieces and chilled)
73g ice water

Extras: Salt is important so that the dough does not taste flat
Add 1/2 teaspoon - 3g (1.3%)
1 Tablespoon sugar - aids in caramelization (7%)

Total dough yield - this is important as we need to have enough to line the pan. (456g.)

You always want a little extra dough.

Mixing by hand: Whisk the flour, salt and optional sugar together in a mixing bowl. Using a bowl scraper or whisk, cut the butter into the dough until it looks like flakes.

Sprinkle apple cider vinegar over the flour and butter mixture.

Add cold water, using the bowl scraper, in a folding and pressing motion work the liquid into the flour and butter mixture. This will take a few minutes.

In the mixer - use the paddle attachment and cut the butter in by pulsing the mixer on and off. Add the vinegar and the water and mix until on and off until the dough comes together lightly. Use a bowl scraper to fully mix the dough together.

Wrap and chill the dough for at least an hour or overnight.

Roll the dough out into a 12” circle (pie pan was 10 1/2” is in diameter) about 1/8” thick. Lift and line the pie pan and crimp the edges. Chill the crust for 1-2 hours.

Quiche Filling

Any of the following: cheese, bacon, ham, cooked vegetables

Custard: 3 eggs, 12 ounces heavy cream, salt and pepper - combine well.

Preheat the oven to 350 degrees.

After chilling, dock the crust and line with crumpled pie weights or your pastry beans and rice. Blind bake for 25 minutes. Remove the beans and bake until the crust is opaque and no longer looks raw.

Let cool for about 10 minutes. Scatter filling in the bottom of the crust and fill with custard.

Bake at 350 for about 35- 40 minutes - the custard should be stable and not liquidy.

Let sit for a few minutes to set up and serve.