List of Basic Creams and
Pastes Used By Bakers & Pastry Chefs
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 coats the
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 for further usage at room
temperature.
- This is a basic buttercream.
- You could add flavors and colors 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 flavorings.
|
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 |
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