1. Waffle Batter
Preparation Method:
- Whip eggs and sugar until thick and ribbon stage.
- Sift the flour with baking powder and fold into the eggs along with milk and cream.
- Keep the mixture in the room temperature for at least 2 hours to ferment and mature.
- Keep refrigerated until use.
| Ingredients for 3 kg Waffle Batter | ||
| Description | Qty | Unit |
| Eggs | 0.75 | KG |
| Sugar | 0.075 | KG |
| Cream | 0.75 | LITRE |
| Milk | 0.75 | LITRE |
| Flour | 0.75 | KG |
| Baking powder | 0.01 | KG |
2. Truffle
Preparation Method:
- Boil cream and remove from the fire.
- Add chopped chocolate and mix until the mixture is smooth.
- Add sugar syrup to add shine to the truffle.
- Use it for topping for cakes and pastries.
| Ingredients for 600 gms Truffle | ||
| Description | Qty | Unit |
| Cooking Cream | 1 | KG |
| Dark Couverture chocolate | 1.5 | KG |
| Sugar syrup | 0.1 | KG |
3. Sweet Paste
Preparation Method:
- Cream the butter and the sugar until light and fluffy.
- Add eggs one by one.
- When all the eggs are incorporated remove the mixture from the machine.
- Fold the flour and do not overmix.
- Chill the mixture in the refrigerator until it can be pinned out to make tarts and pies.
| Ingredients for 6.4 KGS Sweet Paste | ||
| Description | Qty | Unit |
| Sugar | 1 | KG |
| Flour | 3 | KG |
| Egg | 0.4 | KG |
| Butter | 2 | KG |
4. Short Paste
Preparation Method: 1
- Cut the butter into small cubes and crumble along with flour and salt.
- Add eggs and combine mixture to form a dough.
- Do not over mix as it will lose its short texture.
- Keep it covered in a plastic sheet and chill in the refrigerator until it can be pinned out.
Preparation Method: 2
- Cut the butter into small cubes and salt.
- Now roll the mixture on a marble slab until the butter flakes and mixes with the flour.
- Add eggs and combine mixture to form a dough.
- Do not over mix as it will lose its short texture.
- Keep it covered in a plastic sheet and chill in the refrigerator until it can be pinned out.
| Ingredients for 6.4 KGS for Short Paste | ||
| Description | Qty | Unit |
| Flour | 1 | KG |
| Egg | 0.2 | KG |
| Butter | 2 | KG |
| Salt | 0.01 | KG |
5. Pastry Cream
Preparation Method:
- Boil milk.
- Mix the egg with cornflour, custard powder and sugar.
- Pour some hot milk into the mixture made above to temper it, whisk.
- Pour in the mixture into the hot milk.
- Keep whisking till the mixture thickens and a smooth mixture is made.
| Ingredients for 1.8 kg for Pastry Cream | ||
| Description | Qty | Unit |
| Milk | 1 | KG |
| Sugar | 0.2 | KG |
| Egg | 0.5 | KG |
| Corn flour | 0.05 | KG |
| Custard powder | 0.05 | KG |
6. Lemon Tart
Preparation Method:
- On a double boiler cook the egg yolk sugar and butter.
- Add lime juice to it and keep cooking it covered on a double boiler until the mixture thickens.
- Store in refrigerator and use as required.
- You could pipe this mixture into sweet paste tarts, cover with piped meringue and gratinate to make Lemon Meringue tarts or pies.
| Ingredients for 200 GMS of Lemon tart | ||
| Description | Qty | Unit |
| Lime juice | 0.05 | Kg |
| Egg yolk | 0.05 | Kg |
| Sugar | 0.05 | Kg |
| Butter | 0.05 | Kg |
7. July Pan
Preparation Method:
- Sift the flour with Icing sugar.
- Make a paste with milk and refrigerate for at least an hour until it can be used.
- July pan is used for making various decorations.
- This paste can be piped and baked.
- The baked product can be shaped whilst it is hot or else it will become brittle and crisp.
| Ingredients for 3 kg July Pan | ||
| Description | Qty | Unit |
| Milk | 1 | LITRE |
| Sugar | 1 | KG |
| Flour | 1 | KG |
8. Italian Meringue
Preparation Method:
- Take a clean bowl and whip the egg whites till frothy.
- Add castor sugar and keep whipping until the meringue stands in firm peaks.
- Meanwhile, the eggs are whipping, boil water and sugar to a temperature of 110 Deg.
- Add this sugar syrup to the meringue, whisking all the time until it stands in firm peaks.
- This is a stable meringue but should be used immediately.
| Ingredients for 300 Gms Italian Meringue | ||
| Description | Qty | Unit |
| Castor sugar | 0.3 | KG |
| Egg whites | 0.5 | KG |
| Castor sugar | 0.15 | KG |
| water | 0.3 | KG |
9. Italian Butter Cream
Preparation Method:
Fold in whipped Italian meringue into the buttercream and use immediately.
| Ingredients for 600 gms Italian Butter Cream | ||
| Description | Qty | Unit |
| Butter Cream | 1 | KG |
| Italian Meringue | 1 | KG |
10. Ice Cream Mix
Preparation Method:
- Boil milk with half the sugar.
- Whisk the yolks with remaining sugar.
- When the milk comes to a boil, add some amount of milk to egg yolk mixture to temper them.
- Now add the yolk mixture to the milk and keep stirring until the liquid coatsthe back of the spoon.
- Cool the mixture and mix fresh cream.
- This is a basic ice cream mix.
- If required add flavourings and churn.
| Ingredients for 1.5 KGS Ice Cream Mix | ||
| Description | Qty | Unit |
| Milk | 0.5 | LITRE |
| Fresh cream | 0.5 | LITRE |
| Yolk | 0.3 | KG |
| Sugar | 0.2 | KG |
11. Ganache
Preparation Method:
- Boil cream and remove from the fire.
- Add chopped chocolate and mix until the mixture is smooth.
- Cool the mixture in the refrigerator for at least 2 hours.
- Now Whip until it becomes the consistency of a whipped cream use it for layering the cakes and pastries.
| Ingredients for 600 gms Ganache | ||
| Description | Qty | Unit |
| Cooking Cream | 1 | KG |
| Dark Couverture chocolate | 0.5 | KG |
12. French Meringue
Preparation Method:
- Take a clean bowl and whip the egg whites till frothy.
- Add castor sugar and keep whipping until the meringue stands in firm peaks.
- Use it immediately.
| Ingredients for 300 Gms French Meringue | ||
| Description | Qty | Unit |
| Castor | 0.2 | KG |
| Egg whites | 0.1 | KG |
13. Crème Chiboust
Preparation Method:
- Take the whipped and cool pastry cream and fold in the meringue very lightly.
- Add melted gelatine and use the cream immediately.
| Ingredients for 2 Kg Crème Chiboust | ||
| Description | Qty | Unit |
| Pastry cream (see recipe) | 1 | KG |
| French Meringue ( see recipe) | 1 | KG |
| Gelatine | 0.05 | KG |
14. Choux Paste
Preparation Method:
- Boil water along with butter.
- When the butter has melted, add sifted flour and cook the mix till it leaves the sides of the pan.
- Put the mix in the dough mixer with the paddle attachment and beat it till the mix cools to around 60 deg C
- Add eggs one by one until all the eggs are incorporated and the batter is not too soft and neither too firm.
- Remove and pipe out desired shapes or use it as required.
| Ingredients for 600 gms Choux Paste | ||
| Description | Qty | Unit |
| Water | 1 | LITRE |
| Butter | 0.4 | KG |
| Flour | 0.6 | KG |
| Eggs | 18 | pcs |
15. Butter Cream
Preparation Method:
- Sift the icing sugar to get rid of any lumps.
- Cream the butter and icing sugar along with vanilla scrapings and beat till light and fluffy.
- Remove and store fo further usage at room temperature.
- This is a basic buttercream.
- You could add flavours and colours of your choice.
| Ingredients for 600 gms Butter Cream | ||
| Description | Qty | Unit |
| Unaltered Butter | 1 | KG |
| Icing Sugar | 0.5 | KG |
| Vanilla pods | 0.002 | KG |
16. Brandy Snaps
Preparation Method:
- Boil Honey butter and sugar.
- When the mixture comes to a boil, add the flour, brandy and cook for 30 seconds approximately.
- Remove from the fire and cool the mixture.
- Store the mix for further usage.
- To make brandy snaps pinch out a small nut size mixture and spread on a baking sheet.
- Bake at 200 deg C until the snap is crisp and golden brown.
- Cool it before it can be removed and used.
- It can be moulded into shapes whilst it is warm or it will set brittle.
| Ingredients for 600 gms Brandy Snaps | ||
| Description | Qty | Unit |
| Honey | 0.09 | KG |
| Sugar | 0.18 | KG |
| Maida | 0.09 | KG |
| Butter | 0.18 | KG |
| Brandy | 0.05 | LITRE |
17. Bavarian Cream
Preparation Method:
- Boil milk with half the sugar.
- Whisk the yolks with remaining sugar.
- Soak the gelatine in cold water and then melt over low heat or double boiler.
- When the milk comes to a boil, add some amount of milk to egg yolk mixture to temper them.
- Now add the yolk mixture to the milk and keep stirring until the liquid coats the back of the spoon.
- Cool the mixture and fold in whipped cream.
- Add gelatine and flavourings.
| Ingredients for 3600 gms Bavarian Cream | ||
| Description | Qty | Unit |
| Milk | 1 | LITRE |
| Sugar | 0.25 | KG |
| Gelatine | 0.05 | KG |
| Egg yolk | 0.3 | KG |
| Whipped cream | 2 | KG |
18. Almond Cream
Preparation Method:
- Cream butter and sugar till light and fluffy.
- Add eggs one by one and cream well.
- Fold in flour and almond powder.
- Keep the paste covered in the refrigerator until further usage.
| Ingredients for 3600 gms Almond Cream | ||
| Description | Qty | Unit |
| Butter | 1 | KG |
| Castor sugar | 1 | KG |
| Eggs | 0.6 | KG |
| Almond powder | 1 | KG |
| Flour | 0.05 | KG |
