1. Cookies, Cakes & Pastries
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

2. Cookies: Creaming Method
Drop Cookies
• Soft dough, spooned or scooped for baking.
• Chunky cookies i.e. chocolate chip, oatmeal raisin
Icebox Cookies
• Dough is shaped into logs or rectangles, chilled then sliced for
baking.
• Chocolate chip, pinwheel or checkerboard
Bar Cookies
• Stiff dough, rolled into a log shape then baked whole
• Slice to finish either with glaze or baked twice i.e. Biscotti
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

3. Cookies: Creaming Method
Sheet Cookies
• Dough or batter pressed, poured or layered in shallow pans
• Cut into portions after baking i.e. lemon bars, brownies, pecan
diamonds
Cut-out Cookies
• Firm dough rolled thin then cut out into shapes for baking
• Ginger bread, butter cookies, holiday cookies
• Decorated after baking & cooling
Pressed Cookies
• Soft dough piped into decorative shapes using piping bags and
tips or cookie press
• High egg ratio in dough, i.e. holiday cookies, spritz cookies
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

4. Cookies: Creaming Method
Rolled or Molded Cookies
• Stiff dough shaped by hand, drop cookie dough may be used
for rolled or molded cookies
Wafer Cookies
• Generally does not use creaming method but mixing methods
specific to each cookie
• Stencils are used to spread batter thin or dough contains high
ratio of fat and spreads thin
• Wafer cookies can be shaped while still warm i.e. fortune
cookies, tuile, hippon rolls, tulip cups
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

5. Storing Cookies
• Do not store crisp and soft/chewy cookies
together
• Soft and chewy cookies are best baked fresh
• Tuile & wafer cookies may lose shape in high
humidity
Drop, Icebox, bar, sheet cookie
• Store dough raw
• Bake cookies as needed fresh
Cut-out, pressed & wafer cookies
• Bake from freshly made dough
• Store in airtight containers
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

6. Pâte à Choux – Cabbage Paste
Two part cooking method
• Prepare batter on the stove cooking to
activate starch and form dough
• In a mixer with paddle attachment add eggs
one at a time
Batter should be piped and baked immediately
• Bake at high temperature (400° F) to create
puff
• Turn temperature down (350° F) to dry out
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

7. Pâte à Choux Applications
Cream puffs – round, hollow shells
• Fill with cream or pastry cream
• Top with chocolate, icing or powdered
sugar
Éclairs – long, hollow cylinders
• Fill with cream or pastry cream
• Top with chocolate, icing or powdered
sugar
ChefMichaelScott
LeadChefInstructorAESCA
Boulder

8. Pâte à Choux Applications
Swans – Using cream puffs to form a
decorative swan
• Pipe thin necks and head in the shape of a ?
separately
• Cut cream puff in half through equator
• Cut top into wings
• Fill base with cream and assemble
Gougers – savory cheese puffs
• Add gruyere or parmesan cheese to batter
before baking
• Fill with savory components
ChefMichaelScott
LeadChefInstructorAESCA
Boulder