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Inside ICC Holiday Hacks: Simple Pie Dough

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.
LEFTOVER COOKIE SCREENSHOT

#InsideICC Holiday Hacks: How To Use Leftover Candy

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. 

Recipe:

  • 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
  • Add more candy as for a decorative garnish!

 

For more videos, visit our YouTube channel: www.youtube.com/internationalculinarycenter

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PUMPKIN FINANCIER

Join us at our next Open House for all programs on Tuesday, October 4 and watch our Director of Pastry Operations, Chef Jansen Chan demonstrate how to make these fall favorites! RSVP HERE

PUMPKIN FINANCIER
Yield: 12-4 oz. muffin-size financiers

Ingredients:

8 oz. Butter
1 t. Cinnamon, ground
½ t. Nutmeg, ground
¼ t. Ginger, ground
¼ t. Cloves, ground
¾ cup All-purpose flour
1 cup Almond flour
1 cup Powdered sugar
¼ t. Salt
7 Egg whites
½ cup Pumpkin puree
Powdered sugar, for dusting
Pumpkin seeds, optional, for garnish

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Procedures:

In a medium saucepan, melt butter over medium heat, whisking occasionally. As the mixture begins to boil, continue stirring, until the butter is lightly browned and has a nutty aroma. Remove from heat immediately and add cinnamon, nutmeg, ginger and cloves. Allow to cool slightly.

Meanwhile, in another bowl, stir together the flours, powdered sugar, and salt. In another bowl, whisk the egg whites and pumpkin together until smooth. Add the dry ingredients and stir thoroughly.

Pour about 1/3 of the warm browned butter into the mixture and whisk, until smooth. Repeat twice more, adding 1/3 of the butter each time.

Allow mixture to rest and cool in the refrigerator, preferably overnight.

Preheat the oven to 400°F. Divide the batter into greased cupcake pans.

Top with pumpkin seeds and dust with powdered sugar.

Bake for about 15-20 minutes, or until golden brown. Let cool for 10 minutes before unmolding.

Serve warm or at room temperature.