Springtime Continental Breakfast Board By Pastry Chef Tracey Oshiro
Springtime Continental Breakfast Board
By Pastry Chef Tracey Oshiro
During the springtime is one of my favorite times to have Sunday breakfast outside on the patio taking in the fresh air and seeing nature come into bloom.
I love serving a continental breakfast board with coffee and Elderflower Champagne Cocktail.
On my continental breakfast board, I have a couple spring fruits like apricots and kiwis with fresh baked croissants, lemon curd and fresh butter.
Basic Croissant Dough (Viennoiserie)
Ingredients:
2 Large Eggs plus enough warm milk to make 2 cups (454g)
¼ cup sugar (50g)
5 ½ to 6 cups (659-723g) Unbleached All Purpose flour
2 ¼ tsp yeast
2 tbls melted butter
1 tbls plus ¾ tsp Salt
30 tbls (425 g) unsalted butter
Procedure:
Place eggs in a container and weight them. Take the measurement of the eggs and minus 454 gram and take that number to measure the warm milk.
Mix the warm milk with a tablespoon of sugar, 3 cups of flour.
This is called a sponge. Set the bowl aside for about 5 minutes to 1 hour. And in bread baking, it's called the autolyse stage.In a mixing bowl with paddle attachment, combine eggs melted butter, the rest of the sugar, 2 ½ cups of flour, yeast and salt. Add the sponge.
Mix until the dough forms. Knead for 5 minutes or until the dough is smooth and elastic (able to stretch to make a windowpane).
Set the bowl aside and cover with plastic.
In a separate mixing bowl combine 30 tbls (425g) unsalted butter and ½ cup of flour. Place butter mixture on a plastic wrap and sharp into an 8” square. Refrigerate for 30 minutes.Shape dough into a 9” square and refrigerate for about 30 minutes.
Remove the chilled dough and butter.
Roll out dough to a 12” square. Place butter square like a diamond over the dough. Fold dough over the butter diamond and pinch the seams together well to enclose the butter. Dust the top with flour and turn over.
Tap the dough gently, and roll the dough to 20” x 10” rectangle. Pick up the dough and dust lightly as needed.
Fold dough in thirds, like a business letter. Turn the dough so that the folds face you.
Tap the dough gently, and roll the dough to 20” x 10” rectangle. Pick up the dough and dust lightly as needed.
Fold dough in thirds, like a business letter. Turn the dough so that the folds face you.
Tap the dough gently, and roll the dough to 20” x 10” rectangle. Pick up the dough and dust lightly as needed.
Fold dough in thirds, like a business letter. Turn the dough so that the folds face you. (Yes, you are repeating this process three time to get 27 layers of dough and butter)
Refrigerate the dough for about 30 minutes to an hour. You can refrigerate overnight or freeze the dough.
Cut triangles of dough and roll the dough into crescent shape. Bake at 425 degree for about 15 minutes and lower temperature to 350 and bake for an additional 10-15 minutes until deep golden brown
Lemon Curd
Ingredients:
3 lemons
1 ½ cups sugar
¼ lb butter
5 large eggs
½ cup lemon juice
1/8 or pinch of saltProcedure:
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream Butter.
Add the sugar and lemon mixture.
Add one egg at a time.
Pour mixture in saucepan and cook over low heat about 10 minutes or the mixture is thick. Make sure constantly and remove from the heat every couple of minutes to prevent the eggs from curdling and the bottom from burning.Butter
Ingredients:
Heavy Whipping Cream
Directions:
Place cold heavy whipping cream in the mixer with whisk attachment. Mix at medium high speed until the fat solid separates from the liquid. This process will take about 5 minutes.
Put the milk solid in a strainer lined with cheesecloth over a bowl and remove the remaining liquid.
Shape the butter in the refrigerator.
Elderflower Brunch Cocktail
Ingredients (4 servings):
2 ounce or 4 tablespoon St Germain or Elderflower Liqueur
1 ounce or 1 tablespoon Cointreau
1 bottle Dry Cava, Prosecco, or Champagne
Orange Peels for four champagne glasses
Procedure:
In a shaker with ice, add St Germain and Cointreau. Shake to chill.
Twist and rub the orange peel around a champagne glass. Leave orange peel in glass.
Pour the St Germain and Cointreau mixture in the Champagne glass.
Pour the Champagne/Cava/Prosecco in the Champagne glass.
Tracey Oshiro is a Pastry Chef Instructor at the Le Gourmet Culinary in Orange, Ca. She specializes in french macaron. Her passion is to learn new cooking techniques across the globe.
