1. Apple Pie
Preparation Method:
- Line pie dish with sweet paste and blind bake.
- Make a filling by combining diced apples, sugar, cinnamon powder and sponge crumbs.
- Put the filling in the pie dish and cover with another layer of sweet paste apply egg wash.
- Bake at 180 deg C for 20 min.
| Ingredients for 1.9 kg Apple Pie | ||
| Description | Qty | Unit |
| Sweet paste | 0.5 | kg |
| Apple | 0.6 | kg |
| Sugar | 0.4 | kg |
| Cinnamon powder | 0.01 | kg |
| Sponge crumbs | 0.2 | kg |
| Egg | 0.2 | kg |
2. Baked Cheesecake
Preparation Method:
- Crumb biscuit well and add the melted butter.
- Line the mould with the biscuit mix at the base and blind bake.
- Cream together cream cheese and sugar.
- Add the eggs slowly and vanilla essence.
- Mix cornflour into it, Fold in yoghurt.
- Fill up the mould to three fourth with the cheesecake mixture.
- Bake at a temperature of 160 degrees C in a hot water bath.
| Ingredients for Baked cheesecake | ||
| Description | Qty | Unit |
| Marie biscuit | 0.125 | KG |
| Melted butter | 0.075 | KG |
| Cream cheese | 0.5 | KG |
| Breakfast sugar | 0.1 | KG |
| Eggs | 0.1 | KG |
| Vanilla essence | 0.005 | ML |
| Cornflour | 0.012 | KG |
| Yoghurt | 0.125 | KG |
3. Banana Bread/Cake
Preparation Method:
- Puree the bananas with oil and keep aside.
- It is better to use over-ripened black bananas.
- Whip egg and sugar till light and fluffy.
- Add banana mixture to the egg mixture.
- Sift flour with baking soda, cornflour, cinnamon and add chopped walnuts.
- Fold the flour into the egg and banana mixture.
- Pour the mixture in the lined tins and bake in the oven at 160ºC for 45 minutes.
- Let it cool and slice with a sharp knife and serve.
| Ingredients for 7 Kg batter for Banana Bread/Cake | ||
| Description | Qty | Unit |
| Flour | 0.33 | Kg |
| Baking soda | 0.01 | Kg |
| Oil | 0.4 | Ltr |
| Corn flour | 0.08 | Kg |
| Milk | 0.15 | Ltr |
| Sugar | 0.5 | Kg |
| Eggs | 5 | No |
| Banana | 0.5 | Kg |
| Walnuts | 0.16 | Kg |
| Cinnamon | 0.5 | Kg |
4. Berry Charlotte
Preparation Method:
- Select a mould and line it with butter.
- Then line it with thin slices of Swiss roll, make sure no gaps are left.
- Then pour half the mould with mousse mix and then again place a thin layer of sponge over it.
- Then allow it to set and then add the remaining mix over it and then carefully seal it with other sponge.
- Chill the charlotte. Once it is set blow it with blowtorch and de-mould.
| Ingredients for 1.5 Kg Berry Charlotte | ||
| Description | Qty | Unit |
| Swiss roll | 0.91 | kg |
| Berry mousse | 0.617 | Kg |
| Butter | 0.02 | Kg |
5. Black Forest Cake
Preparation Method:
- Boil water and sugar to make sugar syrup. Cool and set aside.
- Slice the sponge horizontally in 3-4 layers.
- Layer each sponge with sugar syrup, whipped cream and cherry compote.
- Finish the top of the cake and the sides with whipped cream.
- Pipe the whipped cream over the cake and garnish with chocolate flakes and cherries.
| Ingredients for 1.8 Kg Black Forest Cake | ||
| Description | Qty | Unit |
| Chocolate sponge | 1.2 | Kg |
| Whipped cream | 0.4 | Kg |
| Dark chocolate flakes | 0.04 | Kg |
| Black cherry compote | 0.02 | Kg |
| Grain sugar | 0.1 | Kg |
| Water | 0.1 | Kg |
6. Caramel Custard
Preparation Method:
- Make caramel of 30-gram sugar and pour on the base of the moulds
- Boil sugar, milk, vanilla essence together.
- Set aside to cool.
- When the above mixture is lukewarm add eggs to it and strain.
- Pour in moulds avoiding air bubbles and cover each mould with aluminium foil
- Put in a deep tray with enough water to cover just over half of the moulds
- Bake in the oven at 150 deg C for 35 min.
- Cool, de-mould and serve.
| Ingredients for 850 ml Caramel Custard | ||
| Description | Qty | Unit |
| Eggs | 0.25 | KG |
| Milk | 0.5 | LITRE |
| Sugar | 0.1 | KG |
| Vanilla pods | 0.001 | KG |
7. Chocolate Eclairs
Preparation Method:
- Mix whipped cream with 100 gms of truffle.
- Pipe this mixture into the éclair shells.
- Melt the remaining truffle and dip the top of eclairs in the truffle and serve.
| Ingredients for 900 gms Chocolate Eclairs | ||
| Description | Qty | Unit |
| Whipped cream | 0.3 | kg |
| Truffle | 0.2 | kg |
| Eclairs | 0.4 | kg |
8. Dark chocolate mousse
Preparation Method:
- Soak the gelatine powder in cold water.
- Make crème anglaise.
- Add chopped chocolate to crème anglaise.
- Add whipped cream once the mix is cold.
- Warm gelatine in a double boiler and add to the mix.
- Pour in the mould and chill it.
| Ingredients for 2 Kg Dark chocolate mousse | ||
| Description | Qty | Unit |
| Crème anglaise | 1 | Ltr |
| Chocolate truffle | 0.7 | Kg |
| Whipped cream | 0.3 | Kg |
| Gelatine | 0.05 | Kg |
9.Chocolate Pastry
Preparation Method:
- Cut three strips of the sheet according to the size of the pastry.
- Boil sugar and water to make syrup.
- Layer the sponges with sugar syrup and ganache.
- Chill the pastry in the freezer for 30 minutes and finish with melted truffle.
- Slice it as per the size required and serve.
| Ingredients for 900 Gms Chocolate pastry | ||
| Description | Qty | Unit |
| Chocolate sheet sponge | 0.4 | KG |
| Ganache | 0.2 | KG |
| Truffle | 0.1 | KG |
| Grain sugar | 0.1 | KG |
| Water | 0.1 | KG |
10. Chocolate Truffle cake
Preparation Method:
- Cut the sponge into three. Boil sugar and water to make syrup.
- Layer the sponges with sugar syrup and softened truffle.
- Chill the pastry in the freezer for 30 minutes and finish with melted truffle.
- Decorate as per your wish and serve as required.
| Ingredients for 1 kg Chocolate Truffle cake | ||
| Description | Qty | Unit |
| Chocolate sponge | 0.4 | kg |
| Truffle | 0.5 | kg |
| Sugar | 0.1 | kg |
| water | 0.1 | kg |
11. Croquembouche Cake
Preparation Method:
- Roll out sweet paste to an 8-inch disc of 1/2 cm thickness and bake it until golden brown.
- Mix the pastry cream with whipped cream and grand mariner liquor.
- Heat sugar until it becomes golden caramel colour.
- Fill the choux paste profiteroles with pastry cream.
- Dip each profiterole into the caramel.
- and place it on the sweet paste base in such a way that it tapers at the end in a conical shaped heap.
- Pour little caramel from the top.
- Garnish with spun sugar.
| Ingredients for 1.8 Kg Croquembouche Cake | ||
| Description | Qty | Unit |
| Sweet paste | 0.2 | Kg |
| Profiteroles | 0.6 | Kg |
| Pastry cream | 0.3 | Kg |
| Whipped Cream | 0.2 | Kg |
| Grand Marnier liquor | 0.05 | Kg |
| Sugar | 0.5 | Kg |
12. Dobos Torte
Preparation Method:
- Slice the sponge horizontally into 5 layers.
- Make chocolate buttercream by mixing buttercream and chocolate truffle.
- layer each sponge layer with sugar syrup and chocolate buttercream, finishing the topmost layer with buttercream.
- Chill the cake for some time.
- Pour chocolate truffle over the cake giving it a final finishing.
- Make caramel and pour it in a ring layered with a sponge.
- Cut the caramel into 12 pieces immediately and garnish.
| Ingredients for 2 Kg Dobos Torte | ||
| Description | Qty | Unit |
| Dobos sponge | 0.85 | Kg |
| Chocolate truffle | 0.38 | Kg |
| Buttercream | 0.3 | Kg |
| Grain sugar | 0.4 | Kg |
| Sugar | 0.1 | kg |
| Water | 0.1 | Litre |
13. Fruit Tarts
Preparation Method:
- Line the tart shells with melted chocolate.
- Mix the pastry cream with the whipped cream and fill in the tart shell.
- Arrange the fruits on the top of the pastry cream and then glaze it with the cold gel.
| Ingredients for 1.8 Kg Fruit Tarts | ||
| Description | Qty | Unit |
| Tart shells | 0.6 | Kg |
| Chocolate | 0.1 | kg |
| Pastry cream | 0.25 | kg |
| Gooseberries | 0.3 | kg |
| Grapes | 0.2 | kg |
| Cold gel | 0.1 | kg |
| Whipped cream | 0.25 | kg |
14. Gateaux Pithivier
Preparation Method:
- Prepare the puff dough.
- Sheet it in 2 cms thick circular sheet (one larger in size).
- Place the filling on the sheet that is smaller in size.
- Put more filling in the centre and less on the sides.
- Brush the sides of the disc and cover with the larger sheet press the edges to stick both the bases.
- Pinch the sides to seal the gateaux and brush the top with the egg yolks.
- Score the top with a sharp blade to give a spiral design and bake it at 180C for 25 mins.
| Ingredients for 1 Kg Gateaux Pithivier | ||
| Description | Qty | Unit |
| Puff Dough | 0.5 | Kg |
| Almond Cream/Frangipani | 0.5 | Kg |
| Egg Yolk | 0.03 | Kg |
15. Milk Chocolate mousse
Preparation Method:
- Whip cream and keep aside.
- Warm milk and separately take egg yolk and sugar and blend it well.
- Add into the warm milk and mix well.
- Put the mixture on low flame and keep stirring it continuously.
- Now add white chocolate and cool the mixture.
- Fold in the cream.
- Now add gelatine and put in the cups and keep in the refrigerator to set.
| Ingredients for 600 Grams Milk Chocolate mousse | ||
| Description | Qty | Unit |
| Egg yolk | 0.12 | Kg |
| Milk | 0.15 | lt |
| Milk Chocolate | 0.1 | kg |
| Gelatine | 0.12 | kg |
| Sugar | 0.03 | kg |
| Whipped cream | 0.09 | kg |
16. Mud Pie
Preparation Method:
- Warm the Sugar syrup.
- Slice the mudpie and arrange in a baking dish.
- Spread sugar syrup over it to soak them.
- Melt truffle and pour over the mud pie.
- Garnish with cashew nuts and bake in the oven at 180 Deg C for 15 minutes.
- Sift cocoa powder and serve hot.
| Ingredients for 700 Gms Mud Pie | ||
| Description | Qty | Unit |
| Mud Pie Spoon | 0.3 | kg |
| Truffle | 0.25 | Kg |
| Cashewnuts | 0.06 | kg |
| Sugar syrup | 0.1 | ltr |
| Cocoa powder | 0.001 | kg |
17. Napoleon Pastry
Preparation Method:
- Whip the pastry cream till smooth.
- Fold in the whipped cream into this mixture.
- Bake thin sheets of puff pastry and once cooled cut out three strips of the required size.
- Layer each sheet of puff with creamed mix and sprinkle fresh fruits, until all three sheets are used up.
- Freeze the pastry for an hour as it will ease its slicing.
- Cut and serve garnished with fresh fruit.
| Ingredients for 600 Gms Napoleon Pastry | ||
| Description | Qty | Unit |
| Puff Pastry | 0.3 | KG |
| Pastry cream | 0.3 | KG |
| Whipped Cream | 0.1 | KG |
| Fresh Fruits | 0.2 | KG |
18. Opera gateau
Preparation Method:
- Make a sugar syrup by boiling water, coffee and sugar.
- Slice the sponge horizontally into 5 equal parts.
- Soak the sponge with coffee syrup and layer with Ganache.
- Put another layer soak coffee syrup and layer with Coffee butter Cream.
- Keep layering the cake alternating it with ganache and coffee buttercream.
- Finish the top and the sides with coffee buttercream and chill the cake for an hour.
- Top it with melted truffle and decorate the cake.
| Ingredients for 1.5 Kg Opera gateau | ||
| Description | Qty | Unit |
| OPERA SPONGE | 1 | KG |
| GANACHE | 0.03 | KG |
| COFFEE BUTTERCREAM | 0.15 | KG |
| TRUFFLE | 0.1 | KG |
| COFFEE POWDER | 0.05 | KG |
| SUGAR | 0.1 | KG |
| WATER | 0.1 | KG |
19. Passion Fruit Cheesecake
Preparation Method:
- Mix crème anglaise and passion fruit puree.
- Cream mascarpone and curd together.
- Mix into crème anglaise and add passion fruit puree.
- Slowly fold in whip cream.
- Add gelatine and mix and pour in the moulds.
- Refrigerate the moulds in the refrigerator until set.
| Ingredients for 450Gms Passion Fruit Cheesecake | ||
| Description | Qty | Unit |
| Crème anglaise | 0.2 | ltr |
| Passion fruit puree | 0.06 | kg |
| Mascarpone cheese | 0.06 | kg |
| Hung curd | 0.02 | kg |
| Gelatin powder | 0.008 | kg |
| Whipped cream | 0.1 | kg |
20. Pineapple Gateaux
Preparation Method:
- Boil water and sugar to make sugar syrup.
- Cool and set aside.
- Slice the sponge horizontally in 3 layers.
- Layer each sponge with sugar syrup, whipped cream and chopped pineapple.
- Finish the top of the cake and the sides with whipped cream.
- Pipe the whipped cream over the cake and garnish with pineapple wedges and roasted almond flakes on sides.
| Ingredients for 700 Gms Pineapple Gateaux | ||
| Description | Qty | Unit |
| Vanilla sponge | 0.25 | Kg |
| Chopped pineapple | 0.08 | Kg |
| Whipped cream | 0.16 | Lit |
| Almond Slivers | 0.01 | Kg |
| Sugar | 0.1 | Kg |
| Water | 0.1 | Lit |
21. Pineapple upside-down cake
Preparation Method:
- First, prepare the mould. Grease the cake tin with butter and 30 gms castor sugar.
- Arrange canned pineapple slices on the bottom and fill the gaps with cherries.
- Cream butter and sugar till fluffy. Add eggs one by one and beat well.
- Add milk and fold in sieved flour and baking powder along with the walnuts.
- Bake at 180 degrees for 40 minutes.
| Ingredients for 2 Kg Pineapple upside-down cake. | ||
| Description | Qty | Unit |
| Flour | 0.6 | KG |
| Baking powder | 0.02 | KG |
| Butter | 0.24 | KG |
| Castor sugar | 0.33 | KG |
| Eggs | 0.2 | KG |
| Milk | 0.08 | KG |
| Vanilla essence | 0.006 | KG |
| Walnuts | 0.16 | KG |
| Pineapple slices | 0.3 | KG |
| Canned cherries | 0.05 | KG |
| Castor sugar | 0.03 | KG |
22. Poundcake
Preparation Method:
- Beat the butter and sugar till creamy along with vanilla pods.
- Add eggs one by one and keep creaming until the mixture is fluffy.
- Sift the flour along with the baking powder.
- Pour the contents into a lined mould and bake at 200 deg C for the initial 10 minutes and then at 180 Deg for another 35 minutes.
| Ingredients for 1 Kg Poundcake | ||
| Description | Qty | Unit |
| Eggs | 0.250 | KG |
| Flour | 0.250 | KG |
| Sugar | 0.250 | KG |
| Butter | 0.250 | KG |
| Vanilla pods | 0.005 | KG |
| Baking powder | 0.005 | KG |
23. Sacher Torte
Preparation Method:
- Boil sugar with water to make syrup and cool.
- Smoothen out the apricot jam with a palette knife.
- Slice the Sacher sponge into two halves.
- Apple sugar syrup and sandwich the two halves with apricot jam.
- Cover the top and the sides of the cake with apricot jam and chill in the refrigerator.
- Pour the melted truffle over the cake.
- Write Sacher in slant font on the cake with a piping bag.
| Ingredients for 1.5 Kg Sacher Torte | ||
| Description | Qty | Unit |
| Sacher Sponge | 1 | KG |
| Sugar | 0.1 | KG |
| Water | 0.1 | LITRE |
| Apricot jam | 0.13 | KG |
| Truffle | 0.2 | KG |
