The Modern Cafe

  • Includes approximately 250 recipes plus a hundred and fifty sub-recipes, greater than a hundred photos, and nearly seventy five illustrations
  • Breaks the café down into its 5 key elements -- the bakery, the pastry store, the savory kitchen, drinks, and the retail shelf -- with professional suggestion and modern recipes for every sector
  • Author Francisco Migoya is an assistant professor on the Culinary Institute of the United States, the place he teaches the Café Operations category for the Baking and Pastry Arts application

With info on all points of the café business-finances, human assets, nutrition creation, recipe/menu improvement, or even décor-The Modern Café bargains either thought and guideline for somebody who desires to function a profitable café.

"The smooth Café is a magnificent quantity in either breadth and dept h that elevates normal café fare to anything invaluable of the time period delicacies. Francisco Migoya generously stocks his years of expertise and study, supplying a clean, modern method of informal eating. His technical ability and eye for element are inspiring, leading to respectful but creative interpretations of the classics. Migoya has given we all expert chefs, pastry and savory alike, one other priceless source. " —Michael Laiskonis, govt Pastry Chef, Le Bernardin

 "What a excessive point of professionalism in a booklet filled with originality and creativity! Francisco Migoya has created a brand new paintings with know-how, sensitivity, and passion—an priceless contribution to the area of gastronomy. take pleasure in it!" —Oriol Balaguer, Pastry Chef and proprietor, Oriol Balaguer Boutiques

"Francisco Migoya's The Modern Cafe is a gorgeous ebook that would be used as a realistic advisor and idea for pros and residential chefs alike. " —Grant Achatz, Chef and proprietor, Alinea

 "This ebook is simply amazing—there is a lot details, aspect, and suggestion. you could relatively see Francisco's ardour for pastry. this can be a great stick with as much as his first publication, Frozen Desserts." —Patrick Coston, Pastry Chef and Chocolatier

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Position one in all each one crystallized berry among the petal and the brioche facilities. notice Strawberry powder and vanilla powder can be found via area of expertise purveyors. See assets on web page 540. See the source checklist on web page 540 to procure freeze-dried berries. THE BAKERY 25 CHANTILLY CREAM BRIOCHE BERLINERS WITH ALMOND STREUSEL yield: forty items aspect METRIC U. S. Heavy cream 1. eight kg three lb 15. 36 ounces Superfine sugar 162 g five. 7 oz. Heavy cream stabilizer (liquid; see observe) 22 g . seventy six oz. Vanilla paste (see notice) 18 g . sixty three ounces 385 g thirteen. fifty four oz. Heavy cream seventy seven g 2. seventy one oz. Amaretto 39 g 1. 35 oz. Almond flour 249 g eight. seventy eight ounces Pastry flour 249 g eight. seventy eight oz. Sugar 249 g eight. seventy eight oz. Butter 249 g eight. seventy eight oz. 3g . 09 ounces three. 2 kg 7 lb . sixty four oz. CHANTILLY CREAM AMARETTO ICING Confectioners’ sugar ALMOND STREUSEL Salt FRIED BERLINERS Brioche Dough (page 10) 1. FOR THE CHANTILLY CREAM: mix all the parts in a mixer bowl. utilizing the whip attachment, whip the aggregate till it nearly reaches stiff peaks. thoroughly stiff heavy cream doesn't pipe very easily. 2. Reserve refrigerated in an hermetic box. The cream will hold for three to four days within the fridge, however it might want to be rewhipped it each day. three. FOR THE AMARETTO ICING: mix all the elements in a bowl and whisk till an excellent, thick paste kinds. regulate the consistency by means of including extra confectioners’ sugar whether it is free or extra liquid if it’s too thick. four. Use the icing immediately or move it to an hermetic box and refrigerate for as much as three weeks. The very excessive sugar content material prevents it from spoiling. five. FOR THE ALMOND STREUSEL: mix all the elements in a mixer bowl. combine on low velocity utilizing a paddle attachment till a homogeneous mass is got. 6. go the streusel via a grid cord rack to procure frivolously sized items (this won’t paintings if the streusel is refrigerated). Freeze the streusel until eventually hardened. it may be baked immediately or stored frozen for as much as 6 months. 7. TO BAKE THE STREUSEL: Preheat a convection oven to 160°C/320°F. eight. unfold the streusel onto a parchment paper–lined sheet pan in one layer. Bake the streusel till golden brown, approximately 7 mins. nine. position the parchment paper on a cooling rack to chill to room temperature. Reserve in an hermetic box in a funky, dry position. The baked streusel will carry for as much as 1 week. 26 the fashionable CAFÉ 10. FOR THE BERLINERS: persist with the method for doughnuts on web page 21, yet use a undeniable eight. 75-cm/3. 5-in ring cutter to chop out the brioche dough rather than a doughnut cutter. eleven. utilizing a Bismarck piping tip (also referred to as a filling tip since it has a protracted, skinny tube connected to a customary formed piping tip), make a gap in facet of the fried Berliner. as soon as the Bismarck tip is in, swirl it round to make room for the filling. healthy the Bismarck tip inside of a piping tip utilizing a coupler. 12. FOR THE meeting: Fill the piping bag with just-whipped Chantilly cream. thirteen. Fill the Berliner till it could actually carry not more filling (about 50 g/1. seventy six oz). 14. unfold the Amaretto icing on best of the Berliner utilizing a gloved finger or a rubber spatula, then instantly dip it within the almond streusel.

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