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Chef William Werner’s Matcha Snickerdoodle Recipe

William Werner, Chef/Partner of Craftsman and Wolves has created one of the hottest spots for pastries and if you love different and unique, you have to check them out! Great treats like Lavender Shortbread with fruits, flowers and herbs, Golden Cashew – Curry Brittle, Blood Orange and Coconut Marshmallows, Chocolate Fudge with Bourbon Sugar, Pate de Fruit, Smoked Almond Brittle and of course, our featured recipe Matcha Snickerdoodle.

If you are ever nearby their locations in San Francisco, please stop by and treat yourself. Check out their menus at their Valencia and Pacific locations.

Helloooo Matcha Snickedoodle. Great for the Holidays!

William Werner Matcha Snickerdoodle - Chefuniforms.com Dec. 2015 Chef of the Month

 

Makes 50 cookies

Ingredients:

  • 2
 cups all-purpose flour
  • 3/4 
teaspoon baking soda
  • 1/2
 teaspoon kosher salt
  • 2 
tablespoons plus 1 1/2 teaspoons matcha, divided
  • 1 
cup (2 sticks) plus 2 tablespoons unsalted butter, cut into pieces, room temperature
  • 1/2
 cup packed light brown sugar
  • 1 1/2 
tablespoons honey
  • 1 
large egg
  • 1 
large egg yolk
  • 2 
teaspoons finely grated lemon zest
  • 3 
ounces white chocolate, chopped
  • 1/2
 cup granulated sugar

Method:

1. Whisk flour, baking soda, salt, and 2 tablespoons of matcha in a medium bowl. Using an electric mixer on medium-high speed, beat the butter, brown sugar, and honey in a medium bowl until light and fluffy, about 4 minutes. Add the egg, egg yolk, and lemon zest, and mix until very pale, about 4 minutes.

2. Reduce mixer speed to low and, with motor running, add the flour mixture; mix until no dry spots remain. Using a wooden spoon or rubber spatula, mix in the white chocolate.

3. Wrap the dough in plastic and chill at least 2 hours and up to 5 days. If chilling more than a few hours, let the dough sit at room temperature for 1 hour to soften before scooping and baking.

4. Whisk the 1/2 cup granulated sugar and remaining 1 1/2 teaspoons matcha in a small bowl; set aside.

5. Preheat the oven to 350° F. Scoop the dough by the scant tablespoonful onto 2 parchment-lined baking sheets, spacing each about 1 inch apart.

6. Bake the cookies, rotating the baking sheet halfway through, until bottoms and edges are barely golden and cooked (top will no longer look wet), 8 to 10 minutes.

7. Immediately, but gently, toss cookies in the reserved matcha sugar and place on wire racks; let cool. Store cookies airtight at room temperature for up to 2 days.

Enjoy!

 

 

Chefuniforms.com December 2015 Chef of the Month - William Werner, Chef/Partner Craftsman and Wolves

December 2015 Chef of the Month – William Werner, Chef/Partner Craftsman and Wolves

Chefuniforms.com December 2015 Chef of the Month - William Werner, Chef/Partner Craftsman and WolvesWilliam Werner is Chef/Partner of Craftsman and Wolves (CAW), an award-winning
contemporary patisserie and cafe with a nod to classic French technique and an
emphasis on seasonal change, offering pastries, cakes, confections, confitures, breads,
desserts, as well as savory fare and signature drinks. Current locations include CAW
Valencia in the vibrant Mission district of San Francisco, a farmers’ market stand at the
venerable CUESA Ferry Plaza Farmers Market, and an online retail shop shipping
nationwide.

Since opening the first location in 2012, Werner has garnered praise both locally and
nationally in publications, including New York Times T magazine, Wall Street Journal,
Real Simple, Esquire, and Bon Appétit, and GQ magazine named his famous “Rebel
Within” as #6 on “The 50 Best Things to Eat and Drink Right Now.”

In addition to opening a second location in San Francisco’s Russian Hill neighborhood
this fall, William and team are expanding the online retail shop with new products to ship
both nationally and internationally. Werner serves as a Valrhona Pastry Chef Consultant and leads professional culinary
demonstrations and classes around the U.S. and Canada.

Chef Werner is a James Beard Foundation “Outstanding Baker” 2015 finalist, Dessert Professional’s “Top Ten Pastry Chefs of America 2015,” The Passion Company’s “2015 Most Passionate Chef/Restaurateur in San Francisco,” San Francisco Magazine’s “2014 Best Pastry Chef,” Plate Magazine’s “2014 30 Chefs to Watch,” Star Chefs’ “2013 Rising Star Artisan” and James Beard Foundation “Outstanding Pastry Chef” 2012-2014 semi-finalist.

Congratulations Chef Werner on being our Chef of the Month for December!

1. Where do you work and where are you based?
Craftsman and Wolves, a patisserie and cafe with two locations in San Francisco.

2. What is your favorite kitchen tool in creating your masterpieces?
Gray Kunz spoon

3. What is your Wisk Hand? Left or Right?
Right hand

4. What advice would you offer for aspiring pastry chefs?
Dig deep to the roots, don’t get caught up in the current trend, take time to understand the basics.

5. What is one tip every pastry chef should know and perfect?
How to work with chocolate.

6. What does a great dessert look like to you?
I believe you eat with your eyes first, so an appetizing dish is key, usually minimal wins for me, all ingredients on the plate are harmonious and make sense, nothing is there just to be there.

7. Favorite ingredient to work with?
Coconut

8. Favorite Dessert City?
Chicago

9. Best Dish you have ever made?
Braised beef cheek risotto on a camp stove

10. What trends do you see emerging in the near future for Pastry Chefs?
I see more health conscious desserts that don’t sacrifice flavor and texture — luxurious meets beneficial, if you will.

11. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)
Short sleeved chef coats are my favorite, only one breast pocket, and definitely fitted. I’m not a fan of pen holders on the sleeve.

12. What is your go-to chef outfit?  Do you prefer coats, tees, pants, shorts, aprons, hats, etc?
Vintage Metallica t shirt, jeans and full bib apron.

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