FEATURED RECIPES NAPOLEONS BAKEMARK PRODUCTS USED: * BAKEQWIK EUROPEAN PUFF SHEETS 15" X 23" (#19763 12/26 OZ) * BAKESENSE WHIPPED TOPPING (#11200 4/9 LB) * WESTCO INSTANT VANILLA CUSTARD CREAM (#11923 1/35 LB * WESTCO VANILLA DIPPING ICING (#19529 1/45 LB) * WESTCO CHOCOLATE DIPPING ICING (#75684 1/45 LB Mix: Use BakeSense Whipped Topping to prepare some Westco Instant Vanilla Custard Cream according to the instructions on the bag for a small batch. Bake: Bake 3 sheets of well docked BakeQwik European Puff Pastry in a convection oven at 375°F for approx. 20 minutes. Be certain the puff pastry is baked all the way through before removing from the oven. Do not over bake. Optional: for thinner layers place the puff pastry sheets between two sheet pans for the first 10 minutes of baking. Make sure to place a baking paper under and on top of the puff pastry. Remove the upper pans for the final 10 minutes of baking time. Make up: Place half of the vanilla custard on top of one of the cooled puff pastry sheets. Top with a second puff pastry sheet. Place the remaining custard on top and then place the last sheet, bottom side up, over the custard filling. Using a sheet pan, press down firmly on the assembled Napoleon without breaking any of the puff pastry sheets. Place in the freezer overnight. Finish: Remove the assemble Napoleon from freezer. Coat top puff pastry sheet with Westco Vanilla Dipping Icing heated to 105-110°F. Before the icing starts forming a thin skin pipe parallel lines of Westco Chocolate Dipping Icing heated to 105-110°F the length of the Napoleon. Draw a sharp knife through the chocolate to create a pattern. Trim the rough edges of the Napoleon. Cut into 3 strips lengthwise. Cut each strip into pieces 1 ½" wide each. WHEAT RYE BREAD BAKEMARK PRODUCTS USED: * WESTCO SQUAW BREAD MIX (#39978 1/50 LB) * TRIGAL DORADO FRESH YEAST (#35179 25/1 LB) Mix: Combine Westco Squaw Bread Mix, Trigal Dorado Fresh Yeast, salt and water according to directions on bag of Westco Squaw Bread Mix for a small batch. Use your scale to weight all the ingredients, including the water. Use your thermometer to temp the water in order to achieve a finished dough temperature of 80°F. Mix 2 minutes on low then 8 minutes on medium until the dough is developed. Optional: mix in nuts, raisins and other dried fruits to make fruit and grain bread. Make up: Rest the dough 45 minutes to one hour, covered, before dividing. Scale into desired size pieces and make up. Brush with egg wash (one part whole eggs to 4 parts water). Dip bottoms in corn meal before panning. Proof and bake: Proof for approximately 60 minutes in a 95°F/65% proofer. Let bread dry 5 minutes after removing from proofer. Score tops with a sharp knife. Bake at 425°F for 8 minutes with 10 seconds steam. Lower temperature to 380°F and bake for an additional 18-20 minutes. SEPTEMBER 17 | PANADERIA 49