Tracy Wilk

How to Make a Rustic Boule

aday — Fri, 01 May 2020 17:16:28 +0000

How to Make a Rustic Boule aday Fri, 05/01/2020 - 13:16 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/french%20boule%20header.jpg.webp?itok=EvrHWJds Here's the recipe and pro tips from Chef Tracy Wilk teaching Skyler Bouchard Oppenheim of @diningwithskyler how to make a French bread on Instagram Live. May 1, 2020

By Tracy Wilk

Bread has been a centerpiece of quarantine. Why have we all been making bread while sheltered in place? Because homemade bread is such a rewarding process. If you are able to get your hands on some yeast and flour, you have a project that you can make with just your hands and a little bit of patience.

Homemade bread typically only has flour, water, salt and yeast, and I love knowing exactly what is in my baked goods. If you can’t find yeast, try working on a sourdough starter! Once the smell of fresh bread hits your home, I promise you won’t go back to buying from the grocery store anytime soon.

Here are some pro tips if you’re jumping on the bread baking bandwagon:

Start with investing in a kitchen scale, such as the 5-pound scale from OXO. Bread is a little bit of feeling and a little bit of chemistry, so working with a scale gives you the most consistent product.
A dutch oven will give you a crispy crust and a chewy inside, but if you don’t have one, try using a cast iron pan, a baking stone or a metal sheet tray. I’m using a Staub dutch oven for this recipe because it maintains heat very well.
I prefer instant yeast because it can quickly dissolve, but if you can’t find that try using dry active or compressed yeast.
I know you want to rip right into your fresh bread, but it really needs to cool. I promise it will be worth it!
You can use a stand mixer, but there's something incredibly therapeutic about hand-kneading. I love working with yeasted bread as a stress reliever and consider it a form of meditation.
Patience. Patience. Patience. One of the most common mistakes I catch as a recreational chef-instructor is students under proofing their bread. Bread making is truly a process, and you will learn that you cannot rush the proofing process.

Here’s a recipe from our Techniques of Bread Baking course.

Dutch Oven French Bread

Makes 1 boule

285 grams water
6 grams instant or active dry yeast
410 grams high gluten flour
45 grams whole wheat flour
10 grams kosher salt

Place water in a bowl and whisk yeast in, allowing it to dissolve.
Add flour on top of the water, and then follow with the salt. Stir until a dough is formed.
Transfer the dough to a surface and knead until completely smooth and elastic, about 10 minutes.
Using a non-stick spray, spray a bowl and place dough into the bowl. Cover with plastic wrap and let dough rest for 30 minutes. Turn dough and then allow to rest until doubles in size, another 30 minutes. Proceed to shape dough and allow to proof again.
While bread is proofing the final time, place dutch oven in oven and set temperature to 450 F. Once bread is proofed, bake at a 450 F for 25 minutes covered and then another 25 minutes with the lid off, until fully baked or reaches at least 190 F internal temperature and golden brown. Remove dutch oven lid about halfway through baking, to allow bread to get an even brown all throughout. Allow to cool before slicing.

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Recipe steps

Step 1 - Place water in a bowl and whisk yeast in, allowing it to dissolve;

Step 2 - Add flour on top of the water, and then follow with the salt. Stir until a dough is formed;

Step 3 - Transfer the dough to a surface and knead until completely smooth and elastic, about 10 minutes;

Step 4 - Using a non-stick spray, spray a bowl and place dough into the bowl. Cover with plastic wrap and let dough rest for 30 minutes. Turn dough and then allow to rest until doubles in size, another 30 minutes. Proceed to shape dough and allow to proof again;

Step 5 - While bread is proofing the final time, place dutch oven in oven and set temperature to 450 F;

Step 6 - Once bread is proofed, bake at a 450 F for 25 minutes covered and then another 25 minutes with the lid off, until fully baked or reaches at least 190 F internal temperature and golden brown;

Step 7 - Remove dutch oven lid about halfway through baking, to allow bread to get an even brown all throughout. Allow to cool before slicing;

Braided Easter Bread

aday — Thu, 09 Apr 2020 22:07:30 +0000

Braided Easter Bread aday Thu, 04/09/2020 - 18:07 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/easter%20bread%20header.jpg.webp?itok=zNcQr_6t Chef Tracy develops a decorative bread wreath for holiday weekend meals. April 10, 2020

By Tracy Wilk

This bread is a perfect edible centerpiece for your Easter brunch. It is just slightly sweet, egg-y and can be decorated to welcome the spring season. I decorated with sprinkles and eggs, and you can add your own style to the loaf.

See more braided bread.

Braided Easter Bread

Yields 1 loaf

Dough

170 grams milk
8 grams instant yeast
80 grams (about 2 large) eggs
450 grams high-gluten flour
30 grams granulated sugar
7 grams salt
1 orange, zest
60 grams butter, room temperature

Whisk yeast into milk. Add eggs and whisk until combined. Add flour, sugar, salt and zest. In a stand mixer fitted with a dough hook, mix all dry ingredients into mixing bowl. Begin to mix on slow speed, for about 3 minutes. Once the dough begins to come together, add butter. Continue mixing on medium speed until dough wraps around the dough hook and is smooth, for 6 minutes. Lightly oil the bowl and cover dough with plastic wrap. Allow dough to sit in the fridge for about 8 hours or overnight.
Once dough has rested, divide into 3 equal pieces, about 250 grams per piece. Shape the pieces into long ropes, and then braid together. Once you have a long braid, connect the dough to make a circle.
Place shaped dough on a sheet tray lined with parchment paper. Lightly cover with plastic wrap and allow dough to proof, about 90 minutes to 2 hours depending on the temperature of the room.
Lightly egg wash dough and bake at 350 F until golden brown, about 45 minutes, or until bread is at least 190 F. Allow to cool before decorating.

Glaze

Ingredients

100 grams confectioners sugar
25 grams orange juice, fresh squeezed
3 grams vanilla extract
Sprinkles, as needed

Directions

Whisk all ingredients except sprinkles together. You may need to slightly thicken the glaze with more sugar, or loosen it with more orange juice or water, depending on your preference.
Using a pastry bag, drizzle glaze on wreath and finish with sprinkles. Allow glaze to set and decorate as desired. Happy Easter!

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Toffee and Chocolate-Covered Matzo

aday — Thu, 09 Apr 2020 15:01:59 +0000

Toffee and Chocolate-Covered Matzo aday Thu, 04/09/2020 - 11:01 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/matzo%20toffee%20header.jpg.webp?itok=aDsu0953 Chef Tracy shares the recipe for her sweet Passover treat. April 9, 2020

By Tracy Wilk

During the eight days of Passover, it is customary in the Jewish religion to eat matzo to commemorate the exodus from Egypt.

Matzo is essentially a cracker that can be ground into matzo meal or used to replace your bread (or other carbs) during the holiday. Usually, Passover desserts include flourless chocolate cake and coconut macaroons, but for this year, I'm making another popular sweet treat, highlighting matzo.

Matzo bark is very similar to the American dessert known as butter crunch, but it has a layer of matzo on the bottom. The matzo gets slightly soft, and the sweet and salty combination makes it a dangerous treat to have in the house.

Toffee and Chocolate-Covered Matzo

Yields 1 sheet tray, approx. 30 bite-sized pieces

4 pieces matzo
8 ounces (2 sticks) unsalted butter
1 cup light brown sugar
8 ounces dark chocolate
1 tablespoon neutral oil, such as grapeseed
1/2 cup chopped pecans
Fleur de sel salt, to taste

Line a 9x13 baking pan with parchment paper, hanging over the sides so you are able to lift the matzo up when it is finished - this will help you release the toffee later.
On the bottom of the tray, line the matzo so it is a flat surface. You may need to break the matzo in pieces - that is okay.
In a medium heavy-duty saucepan, add butter and brown sugar. Bring the mixture to a boil and continue to stir. Lower heat to medium and stir continuously. The mixture will thicken, continue cooking until it reaches about 300 F and a golden amber color.
Carefully pour caramel over matzo and use an offset spatula to evenly spread the toffee out. Allow to set up at room temperature and completely cool, about 30 minutes.
Once toffee has cooled, melt chocolate over a double boiler. Once melted, add oil and stir in. Spread melted chocolate over cooled toffee. While warm, sprinkle pecans and salt to taste.
Allow chocolate to cool and harden.
Once completely cooled, use a knife to break up the matzo toffee and cut into pieces. Serve and Chag Sameach (Happy Holidays)!

See more Passover recipes and explore Pastry & Baking Arts training.

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Recipe steps

Step 1 - Line a 9x13 baking pan with parchment paper, hanging over the sides so you are able to lift the matzo up when it is finished - this will help you release the toffee later;

Step 2 - On the bottom of the tray, line the matzo so it is a flat surface. You may need to break the matzo in pieces - that is okay;

Step 3 - In a medium heavy-duty saucepan, add butter and brown sugar. Bring the mixture to a boil and continue to stir. Lower heat to medium and stir continuously. The mixture will thicken, continue cooking until it reaches about 300 F and a golden amber color;

Step 4 - Carefully pour caramel over matzo and use an offset spatula to evenly spread the toffee out. Allow to set up at room temperature and completely cool, about 30 minutes;

Step 5 - Once toffee has cooled, melt chocolate over a double boiler. Once melted, add oil and stir in. Spread melted chocolate over cooled toffee. While warm, sprinkle pecans and salt to taste;

Step 6 - Allow chocolate to cool and harden;

Step 7 - Once completely cooled, use a knife to break up the matzo toffee and cut into pieces. Serve and Chag Sameach (Happy Holidays)!;

Bake it Forward with Snickerdoodles

aday — Wed, 08 Apr 2020 16:47:04 +0000

Bake it Forward with Snickerdoodles aday Wed, 04/08/2020 - 12:47 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/snickerdoodle%20stacks%20header.jpg.webp?itok=zKI1V0By Recreational Lead Chef Tracy Wilk started a movement baking for essential workers during New York City's pandemic shutdown, starting with this cookie recipe. April 8, 2020

By Tracy Wilk

The most common question I get as a chef is, “what is your favorite thing to make?” My answer has always been cookies. I love to make cookies because whenever you show up with a plate of warm chocolate chip cookies, you are greeted with a smile. Cookies bring joy, and finding that spark of happiness in the darkest of times has always been my secret talent. I have been able to bring joy to New Yorkers during COVID-19 through food, my form of giving back.

There has never been a better time to work as a community. We have all seen the power of action in our neighborhoods, while social distancing has led to isolation. I have always loved to bake for others, and I have been able to help my neighborhood out by sharing joy with food.

As the reality of COVID-19 set in, I really wanted to help out. The only medical training I have had is watching "Grey’s Anatomy," and I knew I had to put my culinary skills to use. Through social media, I connected with local healthcare workers, and I baked and packed up some cookies for them. From there, a movement called Bake it Forward has started.

Bake it Forward is all about spreading joy through food and building a community. I have been able to thank our health care heroes, first responders and grocery store workers by sharing my favorite baked goods. I have had many roles in the food industry, and this one has been the most rewarding. What I have loved the most is hearing from my ICE recreational students. Many have reached out to say that they, too, are baking it forward in their neighborhoods. It feels like we’re together, and seeing them put the skills that I taught them to use to share with others has been such an honor. I look forward to the day when I get back into a full classroom at ICE and share a meal with my students, but until then, I will continue baking for others.

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As our world changes by the hour and the reality of #covid_19 sets in, I have been doing what I know best...spreading joy with cookies. While practicing #socialdistancing, I have raised money (thank you to my amazing community for the incredible donations) to purchase ingredients and #bakeitforward for those on the front lines saving lives. Send me a DM if you are an essential worker helping our community to arrange a delivery full of butter, sugar and love. #quarantine

A post shared by tracy wilk (@cheftracywilk) on Mar 29, 2020 at 8:54am PDT

This is the first recipe that I made for Bake it Forward, and I hope you use it to share joy with your community.

Snickerdoodles

Yields approx. 24 cookies

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
8 ounces (2 sticks) unsalted butter, room temperature
2 eggs
1 1/4 cups granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
Cinnamon sugar, as needed for garnish (1/2 cup sugar, plus 1 teaspoon ground cinnamon)

Preheat oven to 350 F. Line two half-sheet trays with parchment paper and set aside.
In a small bowl, whisk together all-purpose flour, baking powder, salt and ground cinnamon. Set aside.
In a stand mixer fitted with a paddle (or an electric hand mixer works great!), cream together butter, granulated sugar and brown sugar. You want to mix on medium-high speed until the butter is fluffy and there are no lumps. This will take about 4-6 minutes, depending on the temperature of the butter, making sure to stop and scrape the sides often.
Once the ingredients are creamed, stream your eggs into the creamed butter, mixing until well combined. Add vanilla extract and mix until combined.
Add your dry ingredients and mix until just combined.
Scoop cookies using a cookie scoop and toss into the cinnamon sugar. Place onto the half-sheet trays, leaving room for the cookies to spread.
Bake for 9-12 minutes, until the centers are cooked through. Allow cookies to cool for at least 5 minutes before removing from sheet tray.

Meet more chefs in the ICE community giving back:
Rethink Food NYC and Little Tong Noodle Shop Coordinate Food Response
Macaron Parlour Makes Masks for Online Orders

Pastry & Baking Arts Classes with Chef Tracy

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Lemon Meringue Pie Doughnuts

aday — Thu, 19 Dec 2019 14:54:54 +0000

Lemon Meringue Pie Doughnuts aday Thu, 12/19/2019 - 09:54 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/lemon%20meringue%20header.jpg.webp?itok=p947L8h0 Chef Tracy Wilk shares her unique doughnut recipe with Epicurious. December 26, 2019

By Tracy Wilk

On the latest episode of Epicurious' 4 Levels series, pastry chef Tracy Wilk uses fresh yeast and high-gluten flour for a light, fluffy and flavorful doughnut with a decadent addition.

Chef Tracy fills her doughnuts with lemon curd and tops the treats with toasted meringue. "Toasting gives flavor and dimension," she explains.

A food scientist explains that fresh yeast, also referred to as cake yeast, is minimally processed and develops more complex flavors than dry or instant yeast.

Chef Tracy concludes that her "pie crust is really unique" and advises that "texture's really important with a soft dessert like a doughnut."

What the video for more on her pro approach to the fried pastry and get the complete recipe below.

Lemon Meringue Pie Doughnuts

Yields 8 doughnuts

525 grams high-gluten flour
30 grams granulated sugar
4 grams kosher salt
25 grams fresh yeast
25 grams water, room temperature
330 grams eggs
210 grams butter, cold and cubed

Place flour, sugar and salt in a stand mixer fitted with a dough hook. Mix together on low speed to combine, about 20 seconds.
In a small container, mix together yeast and water to combine. Stir to dissolve yeast and set aside.
Add eggs to dry ingredients on low speed, mixing for about 2 minutes until well-combined. Add yeast and water mixer to bowl, mixing until combined.
While machine is mixing, add cubed butter, mixing between additions. Once butter has been combined, turn machine up to medium speed, mixing until dough wraps and is smooth, about 8-12 minutes. Check for gluten development using the window-pane test, if needed.
Grease a bowl with non-stick spray and place doughnut dough in the bowl, covered. Allow to rest, room temperature for about 45 minutes. Dough should double in size.
Punch dough down and place on a floured sheet tray. Wrap and place dough in refrigerator and allow to rest for 6 hours or up to overnight.
Once dough has rested overnight, flour sheet trays lightly. Roll dough to 1/2-inch thickness and cut into doughnut shapes, placing with enough room on the sheet tray for the doughnuts to double in size.
Allow cut doughnuts to proof until dough doubles in size. Fry at 360 F. Remove from fryer using a slotted spoon or spider. Drain on the rack lined sheet tray.

Lemon Curd

Ingredients

115 grams lemon juice
105 grams sugar
150 grams eggs
20 grams egg yolk
224 grams butter, cubed and room temperature

Directions

Bring a medium-sized pot of water to a boil, only filling pot with water about half way up. Set a bowl on top of a pot, creating a double boiler. Add lemon juice and sugar and whisk until combined.
Add both the eggs and yolks to the bowl, and continue to whisk until mixture gets frothy, for about 8 minutes. Once mixture is frothy, continue whisking until the froth no longer appears, about 3 minutes. Remove from heat.
Using a hand blender, add room temperature butter and blend until combined.
Cover with plastic wrap directly on the lime curd to avoid a skin from forming. Allow to chill over ice until firm.

Toasted Meringue

Ingredients

120 grams egg whites, “clean” (no yolks!)
240 grams granulated sugar
1 teaspoon vanilla extract

Directions

Bring a medium-sized pot of water to a boil, only filling pot with water about half way up. Set the bowl from the stand mixer on top of the pot, creating a double boiler with the mixer bowl.
Add sugar and egg whites to the bowl and whisk together. Keep whisking until internal temperature of the egg white mixture reaches 160 F, checking with an instant-read thermometer.
Add egg white mixture to a stand mixer fitted with a whisk attachment. Turn mixture on to high speed, whipping egg whites until the mixture cools down, approximately 6 minutes.
Add vanilla extract and mix until combined. Place in a piping bag fitted with a star tip, reserved for assembly.

Pie Dough Garnish

Ingredients

225 grams all-purpose flour
3 grams sugar
4 grams salt
126 grams butter cold and cubed
88 grams ice-cold water, more if needed

Directions

In a medium sized bowl, combine flour, sugar and salt.
Add cubed butter to the bowl and toss well to combine. Using your hands or a pastry blender, rub the butter into the dry ingredients, breaking the butter into small pieces. Make sure to keep the mixture uniform and spreading the butter throughout the dry ingredients. Continue mixing until you have pea-sized amounts.
Pour about 1 cup of cold water (to start) onto the dry ingredients, mixing to combine. Stir gently with a fork until the dough begins to hold together. If the mixture seems crumbly, add the remaining water, about 1 teaspoon at a time, until the dough comes together. Be careful not to get the dough too wet, and do not overwork the dough.
Shape the dough into a disc and tightly wrap in plastic wrap. Allow to rest in the refrigerator until firm, at least one hour. Allow dough to soften before beginning to roll.
Roll dough to 1/8-inch thickness and cut into small shapes, to be used for garnish. Bake at 350 F, until crispy, about 15 minutes. Once cool, toss in lemon-sugar.

To Assemble

Donuts, fried
Lemon curd, in pastry bag
Swiss meringue, in pastry bag with star tip
Pie scraps, baked
Lemon-sugar (sugar with lemon zest that has been dried out overnight and tossed)
1 lemon, to zest

Directions

Allow doughnuts to cool. Fill center with lemon curd.
Using a pastry bag, make small rosettes around the lemon curd to create a ring of Swiss meringue. Use a blow torch to toast meringue.
Place pie scraps around the remaining area of the doughnut. Finish with lemon zest.

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Chef Tracy's Five-Spice Carrot Cake

aday — Fri, 01 Nov 2019 17:04:14 +0000

Chef Tracy's Five-Spice Carrot Cake aday Fri, 11/01/2019 - 13:04 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/carrot%20cake%20header.jpg.webp?itok=6tS2xQT- Chai spice and whipped ganache sweeten this simple pleasure. November 8, 2019

By Tracy Wilk

Epicurious' 4 Levels series features an amateur and advanced baker preparing a classic dessert alongside a pastry chef from the Institute of �� Education. In the latest episode, Chef Tracy Wilk grinds her own five-spice blend into a powder for her pro take on carrot cake.

She advises freshly shred carrots for moisture, weighing out each layer so the cake is level throughout and ultimately letting the frosting harden in a fridge so the cake is easy to slice.

Chef Tracy incorporates caramelized white chocolate, also known as blonde chocolate, into a whipped ganache to top her cake with, adding chocolate-coated cereal pearls as the final touch.

Watch the video for a step-by-step guide, and see the complete recipe below.

Five-Spice Carrot Cake with Chai Cream Cheese Filling and Valrhona Orelys Whipped Ganache

Yields 12-16 portions

For the carrot cake:

375 grams sugar
297 grams oil
400 grams eggs
14 grams vanilla extract
340 grams all-purpose flour
7 grams baking powder
7 grams baking soda
7 grams salt
14 grams Chinese five-spice (recipe below)
4 cups shredded carrots

For the chai cream cheese filling:

114 grams butter, room temperature
400 grams cream cheese, room temperature
125 grams confectioners’ sugar, sifted
1 vanilla bean, seeds scraped
8 grams chai spice blend (recipe below)

For the Chinese five spice:

14 grams Sichuan peppercorns
6 pieces star anise
6 grams whole cloves
1 cinnamon stick
4 grams fennel seed

For the chai spice blend:

4 grams ground cardamom
4 grams ground allspice
4 grams ground cloves
8 grams ground ginger
8 grams ground cinnamon

For the Valrhona Orelys whipped ganache:

300 grams heavy cream
30 grams invert sugar
30 grams glucose syrup
450 grams Orelys chocolate, melted
800 grams heavy cream

For the carrot cake:

Line four quarter-sheet trays with parchment paper and spray with Pam. Set aside. Preheat oven to 325 F.
Sift together flour, baking powder, baking soda, salt and five spice. Set aside.
In a large bowl, whisk together sugar and oil. Add eggs and vanilla extract and fully combine.
In three additions, add dry ingredients, using a rubber spatula to combine. Finish with the shredded carrots.
Divide the batter evenly between the four sheet trays, weighing out the total amount and dividing it four ways. Spread the batter evenly on the trays and bake until golden brown and springs back, about 8-12 minutes.
Place in fridge to fully cool before assembly.

For the chai cream cheese filling:

In a stand mixer fitted with a paddle, cream the butter until it is light and fluffy. Add the cream cheese and mix until smooth and no lumps remain, about 5 minutes.
Add confectioners' sugar and mix to combine.
Add vanilla bean seeds and chai spice blend and mix to combine.
Set aside for assembly.

For the Chinese five spice:

Combine all in a spice grinder, blend well.

For the chai spice blend:

Mix all spices together, blend well.

For the Valrhona Orelys whipped ganache:

Bring first amount of heavy cream, invert sugar and glucose syrup to a boil.
In three additions, using a rubber spatula, pour the hot mixture over the melted chocolate. Finish emulsion with a hand blender.
Add the second amount of heavy cream and mix again with a hand blender.
Store overnight in the fridge.
Whip (by hand only) until stiff peaks form. Place in a pastry bag for assembly.

To assemble:

Cake should be cold, chai frosting should be room temp.
Assemble cake on a cake board, starting and ending with carrot cake layers, with chai frosting in between layers. The cake should be left unfrosted.
Slice into portions and allow to come to room temperature before serving (make sure cake is left covered).
When ready to serve, top each portion with whipped ganache.
Serve with Valrhona Dulcey crunchy pearls.

Study Pastry & Baking Arts or focus on The Art of Cake Decorating at ICE.

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Recipe steps

For the carrot cake;

Step 1 - Line four quarter-sheet trays with parchment paper and spray with Pam. Set aside. Preheat the oven to 325°F;

Step 2 - Sift together flour, baking powder, baking soda, salt, and five spice. Set aside;

Step 3 - In a large bowl, whisk together sugar and oil. Add eggs and vanilla extract and fully combine;

Step 4 - In three additions, add dry ingredients, using a rubber spatula to combine. Finish with the shredded carrots;

Step 5 - Divide the batter evenly between the four sheet trays, weighing out the total amount and dividing it four ways. Spread the batter evenly on the trays and bake until golden brown and springy, about 8-12 minutes;

Step 6 - Place in the fridge to fully cool before assembly;

For the chai cream cheese filling;

Step 1 - In a stand mixer fitted with a paddle, cream the butter until it is light and fluffy. Add the cream cheese and mix until smooth and no lumps remain, about 5 minutes;

Step 2 - Add confectioners' sugar and mix to combine;

Step 3 - Add vanilla bean seeds and chai spice blend and mix to combine;

Step 4 - Set aside for assembly;

For the Chinese five spice;

Step 1 - Combine all ingredients in a spice grinder and blend well;

For the chai spice blend;

Step 1 - Mix all spices together and blend well;

For the Valrhona Orelys whipped ganache;

Step 1 - Bring the first amount of heavy cream, invert sugar, and glucose syrup to a boil;

Step 2 - In three additions, using a rubber spatula, pour the hot mixture over the melted chocolate. Finish the emulsion with a hand blender;

Step 3 - Add the second amount of heavy cream and mix again with a hand blender;

Step 4 - Store overnight in the fridge;

Step 5 - Whip (by hand only) until stiff peaks form. Place in a pastry bag for assembly;

To assemble;

Step 1 - Ensure the cake is cold and the chai frosting is at room temperature;

Step 2 - Assemble the cake on a cake board, starting and ending with carrot cake layers, with chai frosting in between layers. The cake should be left unfrosted;

Step 3 - Slice into portions and allow to come to room temperature before serving (make sure the cake is left covered);

Step 4 - When ready to serve, top each portion with whipped ganache;

Step 5 - Serve with Valrhona Dulcey crunchy pearls;

DIY Peanut Butter Cups

aday — Thu, 24 Oct 2019 13:04:06 +0000

DIY Peanut Butter Cups aday Thu, 10/24/2019 - 09:04 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/peanut%20butter%20cup%20header.jpg.webp?itok=Jm3Ls9Ij Make your own Halloween candy with our chocolate peanut butter cup recipe. October 24, 2019

By Tracy Wilk

Who says trick-or-treating candy can't be homemade?

Get in the spirit of the season with this chocolate recipe, perfect for a family-friendly weekend activity or Halloween party dessert. Chef Tracy makes hers a little more mystical by brushing gold luster dust on top.

"I love to make any kind of treat that brings you back to your childhood," she says. "I like to recreate those flavors using high-quality ingredients. When you make your own candy, you know exactly what is in it."

Here's her recipe to sweeten Halloween candy season.

Chef Tracy's gold-dusted, chocolate peanut butter cups

Chocolate Peanut Butter Cups

Yields 36

For the peanut butter filling:

1/4 cup heavy cream
2 tablespoons light corn syrup
7 ounces white chocolate, melted
1/2 cup peanut butter
1 teaspoon salt

For finishing:

Candy cups
1 pound dark or milk chocolate, tempered

Lay out candy cups on a half sheet tray. Set aside.
Place cream and light corn syrup in a small pot. Bring to a boil and turn off heat.
Using a rubber spatula, add the cream to the melted white chocolate.
Add peanut butter and salt and mix until smooth. Place this mixture into a pastry bag and set aside until chocolate is tempered and ready to fill cups.
Fill bottom of paper cups with tempered chocolate, about 1/4 of the way up.
Using a pastry bag, fill the paper cups with peanut butter filling, about 2/3 of the way up.
Top each cup with tempered chocolate, allow the chocolate to set and the top and bottom to seal.

Make these and more treats with the guidance of a pro chef in our Chocolate Workshop for Parents and Kids or Chocolate Confections class.

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Recipe steps

Step 1 - Lay out candy cups on a half sheet tray. Set aside;

Step 2 -Place cream and light corn syrup in a small pot. Bring to a boil and turn off heat;

Step 3 -Using a rubber spatula, add the cream to the melted white chocolate;

Step 4 -Add peanut butter and salt and mix until smooth. Place this mixture into a pastry bag and set aside until chocolate is tempered and ready to fill cups;

Step 5 -Fill bottom of paper cups with tempered chocolate, about 1/4 of the way up;

Step 6 -Using a pastry bag, fill the paper cups with peanut butter filling, about 2/3 of the way up;

Step 7 -Top each cup with tempered chocolate, allow the chocolate to set and the top and bottom to seal;

Croissant Cinnamon Rolls with Homemade Filling

aday — Wed, 18 Sep 2019 20:12:14 +0000

Croissant Cinnamon Rolls with Homemade Filling aday Wed, 09/18/2019 - 16:12 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/cinnamon%20roll%20header.jpg.webp?itok=gwtIX1Zm Chef Tracy elevates her recipe with laminated dough, mascarpone, maple and bourbon. September 27, 2019

By Tracy Wilk

In this episode of Epicurious' 4 Levels series, Chef Tracy Wilk puts her pro spin on cinnamon rolls alongside amateur and advanced bakers. The lead chef and recipe developer for ICE's recreational program has a few tricks for flakier dough and a sweeter filling.

Chef Tracy steps her roll recipe up with croissant dough, a sweet filling incorporating maple and bourbon, and mascarpone: the Italian cream cheese that is sweeter and creamier than traditional American versions. She uses pro techniques from encasing the butter inside the dough to book turn folding and rolling each "bun" individually.

Watch the demo in the Epicurious video and get the complete recipe below.

Croissant Cinnamon Rolls with Mascarpone Glaze

For the dough:

1 3/4 cups high-gluten flour
1 3/4 cups all-purpose flour
1 tablespoon salt
1/3 cup sugar
2 ounces (1/2 stick) butter, room temperature
1 teaspoon SAF yeast
2/3 cup water, cold
2/3 cup milk, cold

For lamination:

3 sticks butter, cold

In a stand mixer fitted with a paddle attachment, mix together both flours, salt and sugar. Add the first amount of butter that is room temperature into the mixture, and mix for about 10-15 minutes, until the butter no longer appears.
In a separate bowl, dissolve the yeast in the cold water and milk. Mix together and add to the flour mixture. Mix the dough together for no longer than 30 seconds — it should just come together. Be careful not to over mix.
Without flouring the table or your hands, transfer the dough and knead about 10 times, until the dough becomes smooth. Form the dough into a square and wrap in plastic wrap.
Allow dough to rest for about 60-90 minutes in the fridge.
Roll the dough into a 12-inch square. Turn it into a diamond.
Roll the diamond corners into flaps — ensuring the middle becomes a square. The flaps should not be too thin, and the space between each flap and the square should be at least two fingers space. Mark the square lightly using a bench scraper. Brush all excess flour off.
Cut the cold butter into four equal squares. Place between two sheets of lightly floured parchment paper, and using a rolling pin, pound it until it is thin and malleable. Place butter into the center raised square of dough.
Pull flaps up, opposite to opposite. Starting from the bottom, pull to the top, encasing the butter. Then pull from the top to the bottom, again encasing. Pull from left to right and right to left. The finished product should look like a folded envelope square.
First turn: To begin your turns, roll with the seam. Using your rolling pin, washboard the dough, and then begin to roll out to 18-24 inches long.
Brush all flour off, turn the dough horizontal. Fold the dough halfway in, from left to right, and then, from right to left, making a book turn. Press the dough in, using a rolling pin, to make a seam, with the dough connected. Brush off all excess flour and fold the dough halfway in the same direction.
Tightly wrap in plastic. Allow the dough to rest for another 60 minutes.
Second turn: Repeat steps 9 and 10. Tightly wrap in plastic and chill overnight.
Spray aluminum tins with non-stick spray.
Cut dough in half, only rolling one portion at a time. Roll dough into a long rectangle, until the length of the dough is about 15 inches. Dough should be about 1/8-inch thick.
Cut strips of dough into 1-inch by 15-inch pieces. Gently spread prepared cinnamon bun filling (recipe follows) onto the strips, and then roll into a tight wrap. Place each cinnamon bun into the prepared muffin tins.
Allow to proof until warm and doubles in size. Preheat oven to 375 F.
Bake until golden brown, about 15-17 minutes. Allow to cool. Once cool, toss in cinnamon sugar and finish with mascarpone glaze. Serve.

Cinnamon Roll Filling

Ingredients

1 1/2 sticks butter, room temperature
4 cups light brown sugar
1/4 cup maple syrup
1/4 cup light corn syrup
4 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons bourbon

Directions

In a stand mixer fitted with a paddle, cream together butter and light brown sugar until light and fluffy.
Add remaining ingredients and mix until fully combined. Set aside for filling cinnamon buns, best to use when room temperature.

Mascarpone Glaze

Ingredients

8 ounces mascarpone, room temperature
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon salt
2 1/2 cups confectioners’ sugar

Directions

In a stand mixer fitted with a whisk, mix together all ingredients until smooth. You may need to add more sugar or milk to adjust the consistency. Keep covered until ready to use, whisking before drizzling on top of the cinnamon buns.

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This Belgian Waffle Recipe Incorporates Cookies

aday — Thu, 25 Jul 2019 14:19:04 +0000

This Belgian Waffle Recipe Incorporates Cookies aday Thu, 07/25/2019 - 10:19 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/waffle%20header.jpg.webp?itok=Jc_mseae Chef Tracy shares her five-part, from-scratch recipe for a liege waffle with speculoos and toffee sauce featured on Epicurious. September 18, 2019

By Tracy Wilk

Epicurious' 4 Levels video series captures amateur and advanced home cooks preparing classic comfort foods alongside professional chefs from the Institute of �� Education, with a food scientist's take on each preparation. This episode features Chef Tracy Wilk, a lead chef and recipe editor for our New York campus' recreational program, who walks us through her indulgent Belgian waffle dish.

"I've been making this yeast-raised dough recipe for a very long time: It's going to be super fluffy and light on the inside and caramelized and crunchy on the outside," Chef Tracy says. "This is basically a doughnut in waffle form."

She opts for an active dry yeast instead of baking powder to raise the dough, describes her homemade toffee sauce as "a darker, richer caramel," and uses an immersion blender to ensure a smooth speculoos spread.

The toffee sauce gives the waffle a maple flavor, "you get crunch from the pearl sugar, and the whipped cream balances it all," Chef Tracy concludes. Watch the Epicurious video for her demo and see the complete recipe below.

Liege Waffle with Speculoos and Toffee Sauce (Belgian Yeast Raised Waffle)

130 grams whole milk
28 grams dark brown sugar
10 grams active dry yeast
100 grams eggs
4 grams vanilla extract
1 vanilla bean, seeds scraped
230 grams all-purpose flour
230 grams high gluten flour
6 grams kosher salt
100 grams unsalted butter, cubed
100 grams Belgian pearl sugar

In a small saucepan, gently heat milk, until just warm, about 110 F. Remove from heat and pour the milk into a stand mixer fitted with a dough hook.
Add dark brown sugar and yeast to the bowl of the stand mixer. Allow the mixture to sit for about 3 minutes, and then use a whisk to stir your ingredients together. Once whisked together, begin mixing the dough on slow speed.
Add the eggs, vanilla extract and vanilla seed and mix until combined on low-medium speed, about 2 minutes. Once combined, add your flour and salt and stir until the dough begins to come together.
Once the dough comes together, add your butter while the dough is mixing, adding one cube at a time. The dough should mix on medium speed, for about 5-8 minutes, or until the dough wraps around the dough hook and is pulling away from the sides of the bowl.
Place dough in a bowl that has been sprayed with non-stick spray and cover with plastic wrap. Let dough rest for about 1 hour, or until it doubles in size.
Place dough in the refrigerator to rest overnight (or at least 6 hours).
Once dough has rested overnight, prepare to make your waffles and heat up a Belgian waffle maker to about 360 F.
Gently knead the pearl sugar into the raw dough and portion dough into about 12 pieces, each piece should weigh about 80 grams. Place the portioned dough onto a sheet tray sprayed with non-stick spray, and allow the dough to rest covered before cooking.
Working one at a time, place each piece of dough into the center of the waffle iron, pressing down. Allow to cook for about 3-5 minutes, until golden brown and crispy.
Serve garnished with powdered sugar or with toppings of choice (assembly below).

Speculoos Cookies

Ingredients

375 grams all-purpose flour
2 grams baking soda
4 grams cinnamon
4 grams salt
334 grams butter, room temperature
130 grams dark brown sugar
112 grams sugar
10 grams honey

Directions

Preheat oven to 325 F. Line a full sheet tray with parchment paper and set aside.
In a small bowl, whisk together all-purpose flour, baking soda, cinnamon and salt. Set aside.
In a stand mixer fitted with a paddle, cream together the butter, dark brown sugar and sugar. Mix on medium high until the butter is fluffy and there are no lumps. This will take about 5-10 minutes, depending on the temperature of the butter, making sure to stop and scrape the sides often.
Once the butter and sugar is creamed, add the honey and mix until combined.
Add the dry ingredients and mix until just combined.
Turn the dough out onto the counter and divide in half. Roll each piece of dough into a log that is about 12 inches, using a piece of parchment (the shorter side) as reference. Roll each log onto a piece of parchment and allow the dough to chill for 30 minutes.
Slice logs into 1/2-inch rounds and place on a full sheet tray lined with parchment. Bake for 8-12 minutes, until cookies are golden brown. Cookies will be crushed into crumbs for speculoos spread and additional garnish for waffle assembly.

Speculoos Spread

Ingredients

100 grams speculoos cookies
100 grams water
2 grams ground cinnamon
30 grams light corn syrup
85 grams refined coconut oil

Directions

Place cookies in a food processor and process until they are finely ground.
In a small saucepan, combine cookie crumbs, water, ground cinnamon and light corn syrup. Warm over medium heat until cookies are dissolved into a smooth mixture.
Remove mixture from heat and allow to cool to room temperature. Once cooled, add coconut oil and blend until smooth.
Allow mixture to cool in the refrigerator to set up. Recommended to serve at room temperature, once cookie butter has set.

Toffee Sauce

Ingredients

230 grams heavy cream
200 grams dark brown sugar
112 grams unsalted butter
4 grams salt
4 grams vanilla extract

Directions

In a medium saucepan, combine cream, brown sugar, butter and salt. Cook over medium heat for about 10-15 minutes, until sauce thickens and is a medium amber color. Remove from heat and add vanilla extract. Allow to cool slightly before serving.

Whipped Cream

Ingredients

230 grams heavy cream
36 grams confectioners’ sugar
2 grams vanilla extract

Directions

Place cream and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip until it begins to hold soft peaks. Add vanilla extract and whip until the cream holds stiff peaks.
Place whipped cream in fridge until ready to serve.

To assemble:

Top the liege waffle with speculoos spread, followed by toffee sauce, whipped cream and additional speculoos cookies, crumbled.

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Recipe steps

Step 1 - In a small saucepan, gently heat milk, until just warm, about 110 F. Remove from heat and pour the milk into a stand mixer fitted with a dough hook;

Step 2 - Add dark brown sugar and yeast to the bowl of the stand mixer. Allow the mixture to sit for about 3 minutes, and then use a whisk to stir your ingredients together. Once whisked together, begin mixing the dough on slow speed;

Step 3 - Add the eggs, vanilla extract and vanilla seed and mix until combined on low-medium speed, about 2 minutes. Once combined, add your flour and salt and stir until the dough begins to come together;

Step 4 - Once the dough comes together, add your butter while the dough is mixing, adding one cube at a time. The dough should mix on medium speed, for about 5-8 minutes, or until the dough wraps around the dough hook and is pulling away from the sides of the bowl;

Step 5 - Place dough in a bowl that has been sprayed with non-stick spray and cover with plastic wrap. Let dough rest for about 1 hour, or until it doubles in size;

Step 6 - Place dough in the refrigerator to rest overnight (or at least 6 hours);

Step 7 - Once dough has rested overnight, prepare to make your waffles and heat up a Belgian waffle maker to about 360 F;

Step 8 - Gently knead the pearl sugar into the raw dough and portion dough into about 12 pieces, each piece should weigh about 80 grams. Place the portioned dough onto a sheet tray sprayed with non-stick spray, and allow the dough to rest covered before cooking;

Step 9 - Working one at a time, place each piece of dough into the center of the waffle iron, pressing down. Allow to cook for about 3-5 minutes, until golden brown and crispy;

Step 10 - Serve garnished with powdered sugar or with toppings of choice (assembly below);

Speculoos Cookies;
Step 1 - Preheat oven to 325 F. Line a full sheet tray with parchment paper and set aside;

Step 2 - In a small bowl, whisk together all-purpose flour, baking soda, cinnamon and salt. Set aside;

Step 3 - In a stand mixer fitted with a paddle, cream together the butter, dark brown sugar and sugar. Mix on medium high until the butter is fluffy and there are no lumps. This will take about 5-10 minutes, depending on the temperature of the butter, making sure to stop and scrape the sides often;

Step 4 - Once the butter and sugar is creamed, add the honey and mix until combined;

Step 5 - Add the dry ingredients and mix until just combined;

Step 6 - Turn the dough out onto the counter and divide in half. Roll each piece of dough into a log that is about 12 inches, using a piece of parchment (the shorter side) as reference. Roll each log onto a piece of parchment and allow the dough to chill for 30 minutes;

Step 7 - Slice logs into 1/2-inch rounds and place on a full sheet tray lined with parchment. Bake for 8-12 minutes, until cookies are golden brown. Cookies will be crushed into crumbs for speculoos spread and additional garnish for waffle assembly;

Speculoos Spread;
Step 1 - Place cookies in a food processor and process until they are finely ground;

Step 2 - In a small saucepan, combine cookie crumbs, water, ground cinnamon and light corn syrup. Warm over medium heat until cookies are dissolved into a smooth mixture;

Step 3 - Remove mixture from heat and allow to cool to room temperature. Once cooled, add coconut oil and blend until smooth;

Step 4 - Allow mixture to cool in the refrigerator to set up. Recommended to serve at room temperature, once cookie butter has set;

Toffee Sauce;
Step 1 - In a medium saucepan, combine cream, brown sugar, butter and salt. Cook over medium heat for about 10-15 minutes, until sauce thickens and is a medium amber color. Remove from heat and add vanilla extract. Allow to cool slightly before serving;

Whipped Cream;
Step 1 - Place cream and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip until it begins to hold soft peaks. Add vanilla extract and whip until the cream holds stiff peaks;

Step 2 - Place whipped cream in fridge until ready to serve;

To assemble;
Step 1 - Top the liege waffle with speculoos spread, followed by toffee sauce, whipped cream and additional speculoos cookies, crumbled;

Chef Tracy's Single-Bite Strawberry Shortcake

aday — Thu, 13 Jun 2019 15:07:00 +0000

Chef Tracy's Single-Bite Strawberry Shortcake aday Thu, 06/13/2019 - 11:07 /sites/default/files/styles/width_1400/public/content/blog-article/header-image/strawberry%20shortcake%20header.jpg.webp?itok=pZtlHEd4 A four-part pastry recipe in time for summer berries at the farmers market. June 14, 2019

By Tracy Wilk

The recreational program lead chef and recipe editor combines strawberry rhubarb jam, whipped mascarpone, macerated strawberries and a buttermilk biscuit for the tiny treat.

One of my favorite things about summertime in New York City is the Union Square Greenmarket. When I worked at abc kitchen, we got all of our summer berries from Berried Treasures Farm, which has a seasonal outpost at the Greenmarket. Berried Treasures has the most delicious strawberries available in tiny one-bite pieces that you just pluck the tops right off.

It was with those berries that I finally learned what a real strawberry should taste like. I love using elderflower liqueur when I macerate my berries to elevate the flavor a little. I paired these berries with a whipped mascarpone and a tender buttermilk biscuit for my twist on a strawberry shortcake.

Strawberry Shortcake

Yields 20 bite-sized shortcakes

For the buttermilk biscuit:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons sugar
4 ounces (8 tablespoons) butter, cubed and chilled
1 cup buttermilk, plus extra for washing
3 teaspoons sugar in the raw, for sprinkling

For the strawberry rhubarb jam:

1/2 pound strawberries, hulled and quartered
1/2 pound rhubarb, cleaned and cut into 1/2-inch pieces
1 cup granulated sugar
1 lime, zested and juiced
2 teaspoons apple pectin
1/4 cup granulated sugar

For the whipped mascarpone:

1 cup heavy cream
1 cup mascarpone cheese
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract

For the macerated strawberries:

1 cup strawberries, cut into small dice
2 tablespoons sugar
1 lemon, juiced
3-5 mint leaves, cut into chiffonade
1 ounce St. Germain liqueur, optional

For the buttermilk biscuit:

Preheat oven to 375 F. Line a half sheet tray with a piece of parchment paper and set aside.
Place flour, baking powder, baking soda, salt and sugar in a bowl and whisk together.
Using your hands, cut the butter into small pieces, breaking it up into the flour mixture, continuing until pea-size crumbs form.
Make a well and add the buttermilk into the butter and flour mixture, mixing until a dough comes together.
Turn the dough on to a lightly floured surface and begin to roll the dough to ½-inch height. Cut biscuits into 1-inch squares. Re-roll the dough up to two times. Place each biscuit square on prepared sheet tray.
Using a pastry brush, lightly wash each biscuit square with buttermilk. Sprinkle with sugar in the raw.
Bake biscuits for 8-10 minutes, until golden brown. Set aside to cool before assembly.

For the strawberry rhubarb jam:

Place strawberries, rhubarb, first amount of sugar, and lime zest and juice in a medium-sized pot. Using a rubber spatula, stir together, making sure nothing is sticking to the bottom.
Bring to a boil over medium high heat, continually stirring. Once boiling, keep cooking and stirring until 220 F, checking with a candy thermometer.
Once at temperature, in a separate bowl, whisk together apple pectin and sugar. Add to the boiling strawberry mixture, carefully stirring in so it does not clump. Continue stirring jam for another 3-5 minutes, allowing the jam to set.
Take jam off the heat and fully cool down before using.

For the whipped mascarpone:

Place heavy cream, mascarpone cheese and sugar in the bowl of a stand mixer fitted with a whip attachment. Whip until it begins to hold stiff peaks, and then add the vanilla extract to the bowl. Continue beating until whipped cream holds a peak. Set aside until ready to serve.

For the macerated strawberries:

Combine all ingredients into a medium-sized bowl and stir together. Allow strawberries to macerate for at least 10 minutes, up to an hour before serving. Set aside for assembly.

To assemble:

Once biscuits are cool, using a serrated knife, split each biscuit in half by slicing horizontally.
Place a dollop of cooled jam on the bottom half of the biscuit, followed by whipped mascarpone and macerated berries.
Top with second biscuit half and serve.

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Recipe steps

For the buttermilk biscuit;
Step 1 - Preheat oven to 375 F. Line a half sheet tray with a piece of parchment paper and set aside;

Step 2 - Place flour, baking powder, baking soda, salt and sugar in a bowl and whisk together;

Step 3 - Using your hands, cut the butter into small pieces, breaking it up into the flour mixture, continuing until pea-size crumbs form;

Step 4 - Make a well and add the buttermilk into the butter and flour mixture, mixing until a dough comes together;

Step 5 - Turn the dough on to a lightly floured surface and begin to roll the dough to ½-inch height. Cut biscuits into 1-inch squares. Re-roll the dough up to two times. Place each biscuit square on prepared sheet tray;

Step 6 - Using a pastry brush, lightly wash each biscuit square with buttermilk. Sprinkle with sugar in the raw;

Step 7 - Bake biscuits for 8-10 minutes, until golden brown. Set aside to cool before assembly;

For the strawberry rhubarb jam;
Step 8 - Place strawberries, rhubarb, first amount of sugar, and lime zest and juice in a medium-sized pot. Using a rubber spatula, stir together, making sure nothing is sticking to the bottom;

Step 9 - Bring to a boil over medium high heat, continually stirring. Once boiling, keep cooking and stirring until 220 F, checking with a candy thermometer;

Step 10 - Once at temperature, in a separate bowl, whisk together apple pectin and sugar. Add to the boiling strawberry mixture, carefully stirring in so it does not clump. Continue stirring jam for another 3-5 minutes, allowing the jam to set;

Step 11 - Take jam off the heat and fully cool down before using;

For the whipped mascarpone;
Step 12 - Place heavy cream, mascarpone cheese and sugar in the bowl of a stand mixer fitted with a whip attachment. Whip until it begins to hold stiff peaks, and then add the vanilla extract to the bowl;

Step 13 - Continue beating until whipped cream holds a peak. Set aside until ready to serve;

For the macerated strawberries;
Step 14 - Combine all ingredients into a medium-sized bowl and stir together. Allow strawberries to macerate for at least 10 minutes, up to an hour before serving. Set aside for assembly;

To assemble;
Step 15 - Once biscuits are cool, using a serrated knife, split each biscuit in half by slicing horizontally;

Step 16 - Place a dollop of cooled jam on the bottom half of the biscuit, followed by whipped mascarpone and macerated berries;

Step 17 - Top with second biscuit half and serve;