Basic Pastries, Cakes and Desserts For Bakers and Pastry Chef
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 |
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