Question: I would like to bake whole wheat pie crusts and chocolate pie crusts. Do you have any formulas?
—H.J., Exton, Pa.

Answer: For chocolate pie dough, use your standard pie dough formula and replace 10 percent of the flour with cocoa powder. For whole wheat pie crust, try this formula.

Whole wheat pie crust
Ingredients	Metric	Lbs.	Ozs.	Bakers %
Whole wheat flour	4.08 kg	9		100
Vegetable shortening	2.04 kg	4	8	50
Water, ice cold	910 ml	2		22.3
Salt	55 g		2	1.35
Total appr. wt.	7.085 kg	15	10	173.65
Method: Cream the shortening with half of the flour and the salt. Add the remaining flour, and mix until combined. Add the water, and mix to a smooth paste. This makes a mealy, very short crust that shrinks very little and bakes to a nice brown color. This crust also may be made in the conventional way by flaking the shortening, salt and flour, and then adding the water. Chill the dough for at least one hour before use.

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Question: We like to make our own almond filling and would appreciate a formula.
—C.H., East Lansing, Mich.

Answer: Almond filling, also known as frangipane, is used in numerous types of baked products. Use fresh almonds, not almond paste in this formula, and softened butter to produce a great filling.

Frangipane (almond filling)
Ingredients	Metric	Lbs.	Ozs.
Almonds, blanched, slivered	1.135 kg	2	8
Sugar, granulated	990 g	2	3
Salt	5 g			1 tsp.
Whole eggs (10)	500 ml	1
Egg whites (10)	300 ml		10
Almond extract	15 ml			1 Tbsp.
Vanilla extract	15 ml			1 Tbsp.
Butter, unsalted, room temperature	850 g	1	14
Total appr. wt.	3.81 kg	8	3
Method: In a food processor, grind the almonds finely. Continue blending, and add the sugar, then the whole eggs and egg whites. Finally, add the softened butter. The mixture will be thick, but pourable.

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Question: What makes the best egg wash?
—J.M., Kenosha, Wis.

Answer: Here is a basic egg wash formula. However, the exact formulation depends on your desired out-come.

Egg wash
Ingredients	Metric	Lbs.	Ozs.
Whole eggs (5)	200 ml		8
Milk	50 ml		2
Salt	2 g			pinch
Total appr. wt.	252 g	0	10
Egg Wash Effects Whole eggs + salt = shiny surface Whole eggs + milk = medium-shiny surface Whole eggs + water = less intense shine, golden surface Egg yolks + water = shiny golden surface Egg yolks + cream = shiny brown surface Egg whites = light-colored, crisp surface Egg whites + milk = transparent, shiny surface

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Question: We are looking for a great sauce to accompany our bread puddings.
—G.S., Southbury, Conn.

Answer: This sauce is my favorite topping for any bread pudding.

Kirsch sauce
Ingredients	Metric	Lbs.	Ozs.
Chocolate, white	3.4 kg	7	8
Heavy cream	1.7 k	3	12
Kirschwasser (Cherry brandy, 40-45% volume alcohol)	425 ml	1
Total appr. wt.	5.525 kg	12	4
Method: Scald the heavy cream in a saucepan over heat. Place the white chocolate pieces in a bowl. Pour scalded heavy cream over the chocolate, and whisk together. Add liquor, and mix well. Serve the sauce warm.

 

KLAUS TENBERGEN is a Bäckermeister (Germany), Certified Master Baker (USA), Master Baker (South Africa) and Chef Instructor at Kendall College-"The School of Culinary Arts" in Chicago. For more information about Kendall College, call toll free 877/588-8860. You can contact Chef Klaus Tenbergen via e-mail at: btenbergen@wi.rr.com.