croissants

Ingredients

Bread flour 340gm 

Chilled Butter 285gm 

Dry Yeast 15gm 

Milk 240ml 

Sugar 20gm 

Honey 15ml 

Salt 10gm 

Method

-Dissolve the yeast in the cold mlk,add sugar ,honey and salt.mix well.

-add in all the flour,using a hook start to make a dough is slightly firm but not rubbery,do not over mix.

-chill or freeze the dough until firm or same consistency as the butter.

 

 

 

-Roll the dough  into a rectangular or using English method to enclose the butter.

-Give the dough 3 single turns.

-rest the dough for 20 minutes for every turn.

-bake product 210"C until golden colour....

Butter cookies

Ingredients

Butter 120gm 

Sugar 65gm 

Eggs 55gm 

Salt pinch 

Vanilla Few drop 

Flour 120gm 

Ground almond 50gm 

Method 

-Beat together butter,salt and sugar until butter is softened

-slowly add in eggs a little at a time.Scrape the sides of the bowl from time to time

-Add in vanilla 

-lastly add in all the flour and ground almond.

-mix until well combine but do not over mix

-fill batter in pastry bag fitted with a star or other  nozzle

-Pipe cookie into desired shapes onto a baking tray lined with baking parchment.

-Bake until golden brown.

Blueberry cheese Tart

Ingredients
Pate sucree

Butter 125gm 

Sugar 45gm 

Salt 1gm 

Egg 35gm 

Flours 190gm

Method

- using the paddle attachment,mix the butter

-add the eggs and mix just until absorbed

-sift the flour and add it to the mixture,mix just until evenly blended

-wrap and chill several hours before using

Filling

Cream cheese 25gm 

Gula 75gm 

Butter 14gm 

Egg yolk 3gm 

Golden Cream 150gm 

Custard powder 13gm 

Rose flour 10gm 

Method

 -cream the cheese sugar and vanilla in a mixing bowl until fluffy.

-Occasionally scrape the side of the bowl to ensure that mixture in smooth.

-add in eggs a little at a time. mix well

- add butter,golden cream  and flour

cheese cake

Ingredients

Hazelnut Crust(Base)

Roasted Hazelnut 90gm 

Cake Flour 75gm 

Sugar 75gm 

Butter,softened 110gm 

Egg 25gm 

Method 

-Combine everything in a mixing bowl.Mix well 

-spread evenly on the base of baking tin 

Bake until golden brown.set aside and let it cool

Filling

Mascopon cheese 25gm 

Gula 75gm 

Butter 14gm 

Egg yolk 3gm 

Golden Cream 150gm 

Custard powder 13gm 

Rose flour 10gm 

Lemon skin
orange skin

Method

 -cream the cheese sugar lemon or orange skin in a mixing bowl until fluffy.

-Occasionally scrape the side of the bowl to ensure that mixture in smooth.

-add in eggs a little at a time. mix well

- add butter,golden cream  and flour
-pour batter into cake tin
-Fill the larger pan with and bake at 160"C.

Dark Chocolate Espresso Truffles

Ingredients 

Whipping  cream 100gm 

Dark chocolate  280gm 

Vanilla essence few drop 

Butter,melted  90gm 

coffee essence as needed 

Method 

-bring the cream to a boil.Stir in the dark chocolate and melt it completely.Let it cool to about 36"C.

-stir in the vanilla ,butter and coffee essence 

-allow to set or thicken and then pipe out in the size of cherries on the baking paper.Refrigerate for a few minutes to set .

-roll it into a round ball with some icing sugar to keep them from sticking.chill in the chiller again then coat by rolling a thin coating of tempered chocolate with hands.allow to set.

-when the temperature of the ball reaches room temperature,dip them into tempered chocolate using a chocolate fork and produce spikes.

Sandwich Bread

Ingredients

Bread 500gm 

Yeast 10gm 

salt 10gm 

Sugar 30gm 

Water 320gm 

Shortening 30gm 

Bread Improver 7gm 

Method 

-Mix the Flours and Yeast for 30 second on 1 speed

-add salt,sugar bread improver improver and cold water and mix on 1st speed for 1 minute.then change to 2nd speed and mix for 2 minutes and shortening.

-mix for another 8 minutes until dough is elastic.

-ferment for 1 hour until dough doubles in size

-scale 4 pieces at 450gm each

-round up and rest the dough for 15 minutes.On bench covered with a plastic to prevent skinning.

-mould into swiss roll shape and place into big tins with seam down.

-allow dough to proof at 37'C for 45 minutes or 1 hour until the dough rises to 1 cm from the top of the pan,and then cover it.

-bake at 240'C for 30 minutes 

Scone

Ingredients

Butter 12gm 

Vanilla drops

Icing sugar 75gm 

Cake flour 340gm 

Baking powder 17gm 

Milk 150ml 

Method 

-cream butter and icng sugar until light and fluffy.

-add vanilla and mx well.

-add in flour and mix well.

-lastly add in the milk,do not over mix 

-rest for 10 minutes before bake.

Macaroon

Ingredients

Ground almond (fine) 100gm 

Icing sugar 100gm 

Egg white 35gm 

Water 35ml 

Sugar 100gm 

Egg white 37gm 

Method 

-Blend almond and icing sugar until very fine ,add 35gm of egg white 

-Boil water and sugar to 115"C to prepare the Italian meringue.

-Fold meringue into almond mixture.

-pipe it on silpat and rest for minutes.

-Bake at 200"C for 3 minutes follow by 160"C for  about 10minutes

Japonaise

Ingredients

Grouund Almond 100gm 

Corn Flour 50gm 

Egg White 5 nos 

Sugar 200gm 

Method 

-combine the ground almond and corn flour together 

-whip the egg white to  a foam and gradually add the sugar,whip until stiff

-Gently  fold the dry mixture into the meringue by hand 

-Pipe or spread into desired shapes immediately

-Bake in a preheated oven at 130"C until dry.

chocolate sacher torte

Ingredients

Butter                            125gm 

Sugar                             125gm 

Chocolate melted           150gm 

Egg yolk                        125gm 

vanilla                          few drop 

Salt                          1gm 

cake flour                     125gm 

Meringue 

Egg white           190gm 

Sugar              90gm

Method 

-preheat oven to 165"C

-cream the butter and sugar.Add chocolate,Egg yolk and vanilla 

-Whip the egg white with the salt,add the sugar and whip to soft peak 

-bake it in the oven ,cool 

-sandwich the layer together with a layer of apricot jam 

-mask the top and sides of the cake with ganache,chilled

-Place the cake on a wire rack on the tray.Ice the cake by pouring warm chocolate ganache over it. Run a palette knife over the top and tap the tray to make the icing smooth..until set and decoration.

To cover cake Chocolate Mirror

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Brownies

 

sIngredients

Unsweetened chocolate 115gm 

Butter 150gm 

Egg 90gm 

Sugar 130gm 

Salt 1gm 

Vanilla few drop 

Bread flour 60gm 

Walnut 60gm 

Method 

-Preheat oven to 180"C 

-melt chocolate and butter in a boiler,cool

-mix the egg,sugar and vanilla together until well blended

-stir in the chocolate mixture 

-sift the flour and fold in 

-fold in the nuts

-Bake in the oven around 45 minutes until 80% baked

 

Cream caramel

 

Ingredients 

For caramel 

Sugar 190gm 

Water 30gm

Method 

-cook the sugar and water until it caramelises.

-pour the hot caramel into ramekin.

-fill with custard and bake.

creme

Egg 80gm

Sugar 40gm 

Salt a pinch 

Vanilla few drop 

Milk 200gm 

Method 

-combine the eggs,sugar vanilla and salt in a mixing bowl.Mix throughly but do not whip 

-bring the milk to a boil and gradually pour the milk into yhe egg mixture,stirring constantly

-pour the custard into prepared ramekins 

-place ramekins into shallow baking tray and set the tray on the oven shelf 

-pour enough hot water into the pan so the water levelis about the half the height of the ramekin

-bake at 160"C until set,about 45 minutes