Watch our final Inside ICC #HolidayHacks video for 2016 featuring Director of Pastry Operations Jansen Chan demonstrating how to create homemade sprinkles in your own kitchen! Use them as a garnish or mix-in your favorite cookie, muffin, or cake recipes for a colorful pop. Full recipe below.
400 grams confectioners’ sugar, plus additional as needed
In our latest edition of Inside ICC: Holiday Hacks, Pastry Chef Instructor Michael Zebrowski shows how to create a simple, yet perfect pie crust that will bring your homemade pies to the next level! Full recipe below.
Ingredients– Yields 10 (6-inch) pies
1000 grams all-purpose flour
2 1/2 teaspoons salt
2 1/2 teaspoons sugar
560 grams cold butter, cut into 3/4 inch cubes
16 grams white vinegar.
Manual Process [As seen in video]
Combine the flour, salt and sugar in a large bowl. Sprinkle the cubed butter pieces over the dry ingredients
Using a bowl scraper or fingers, cut or rub the butter into the dry ingredients until the pieces are about 1/4 inch, or approximately the size of green peas.
Combine the ice water and the vinegar. Sprinkle half of the liquid over the butter and flour mixture. Using a rubber spatula or by hand, gently toss the mixture to incorporate. Continue adding the liquid, a little at a time, until the mixture forms a rough, shaggy dough. The dough should just hold together when pressed between two fingers.
Turn the dough out onto a lightly floured work surface. Divide the dough in half and gently shape it into two rounds. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, preferably overnight. The dough can be refrigerated for up to 2-3 days or frozen for 1-2 months.
Wondering what to do with Halloween candy after (or before) October 31? Well, the International Culinary Center has you covered this season with a series of holiday hacks that will provide you with the inspiration to love what you do, in your own home kitchen. Learn how to kick up your cookie game a few notches with this Halloween inspired hack demonstrated by ICC Chef Instructor Lindsay Busanich.
Start by chopping up any additional candy you may have around the house. Chocolate based candy works best. M&Ms, candy corn and Reese’s Pieces are used in the following video.
Fold candy into already-made chocolate chip cookie batter gently with spatula.
Place batter into small bread loaf pan to create thicker cookies. 4×4 inch pan used in video.
Add additional candy pieces on top of batter
Bake at 350F degrees for 8-10 minutes until golden brown