Bakery I Final

Bakery Recipes 1st Yr 1
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S.No RECIPES Page no.

1. SHORT CRUST PASTRY
2. SWEET SHORT CRUST PASTRY
3. LEMON CURD TART
4. PLATED JAM TARTS
5. MELTING MOMENTS
6. PEANUTS MACAROONS
7. NANKHATAIS
8. GOLDEN GOODIES
9. `APPLE TARTS
10. BUTTER BUTTONS
11. BISCUITS (WITH BAKING POWDER)
12. FRUIT TARTLETS ON SWEET CRUST
13. CHOCOLATE CHIP COOKIES
14. HONEY BISCUITS – BISCUITS AU MIEL
15. SALT BISCUIT
16. MASALA BISCUITS
17. FRUIT BISCUITS
18. VANILLA BUNS
19. BREAD ROLLS – STRAIGHT DOUGH METHOD
20. BREAD ROLLS – NO TIME DOUGH METHOD
21. FRENCH BREAD
22. BREAD – STRAIGHT DOUGH METHOD
23. CONFECTIONER’S CUSTARD (WITH CORN FLOUR)
24. CONFECTIONER’S CUSTARD (WITH REFINED FLOUR)
25. RIBBON BAVAROISE
26. CHOCOLATE MOUSSE
27. CREPES AU SUCRE
28. PAN CAKE BATTER
29. BUTTER SPONGE
30. CHARLOTTE AUX FRUITS
31. BEIGNETS DE FRUITS
32. FLAKY PASTRY
33. DANISH PASTRY
34. CHOUX PASTRY (ECLAIRS)
35. KHARA BISCUITS
36. FRUITS CONDE
Bakery Recipes IHM BANAGLORE Page 1 of 107

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37. CHELSEA BUNS

38. CHOUX CHANTILLY CREAM
39. TARTE FEUILLETTEE AU FRUITS
40. AMERICAN FROSTING
41. GLAZE ICING
42. CHOCOLATE FUDGE
43. ROYAL ICING
44. ALBERT PUDDING
45. BUTTER ICING
46. BUTTER CREAM
47. SALAD DE FRUITS
48. CROISSANTS
49. GATEAUX MOCCA
50. PIZZA
51. PINEAPPLE GATEAUX
52. CHOCOLATE GATEAUX
53. VEGETABLE SAMOSAS
54. BLACK FOREST GATEAUX
55. BACHELOR’S BUTTONS
56. BAKEWELL TARTS
57. COCONUT TART
58. EGG LESS CAKE
59. FATLESS SPONGE
60. SWISS ROLLS
61. BREAD AND BUTTER PUDDING
62. PUFF PASTRY
63. PLUM CAKE
64. TRIFFLE PUDDING
65. GENOISE SPONGE
66. FRUIT CAKE
67. BRIOCHE
68. BROWN BREAD
69 BREADS ROLLS
70. TARTE ALSACINNE
71. FRUIT TARTLETTES ON SWEET CRUST
72. CHOCOLATE COOKIES
73 BREAD - SALT DELAYED METHOD

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74. VANILLA BUNS

75. TRICOLOUR BISCUITS
76 CHOCOLATE CREAM FINGERS
77. DUNDEE CAKE
78. MADIERA CAKE
79. SAVARINS
80. FRITTER BATTER
81. FRITTER BATTER (with besan)
82. BUTTER BUTTONS
83. BISCUITS (With baking powder)
84. CARAMEL CUSTARD
85 DIPLOMAT PUDDING
86. BREAD (sponge & dough method) (60:40)
87. LIGHT CUSTARD COFEE MOUSSE
88. LEMON SOUFFLÉ
89. SOUFFLÉ CHAUD VANILLA LIQUEUR
90. CHERRY KNOBS
91. SWISS TARTS
92. CABINET PUDDING
93. QUEEN OF PUDDING
94. APRICOT PUDDING/CHARLOTTE

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SHORT CRUST PASTRY
RECIPE: (For 4 portions)
INGREDIENTS QUANTITY UNITS
Maida 100 gms

Fat 50 gms
Salt A Pinch
Cold water Is 2 Tbsp
required or
METHOD:
1. Sieve the flour, add salt, fat and rub very lightly with fingertips and thumb. Picking
upon the materials in each hand and holding flour of the hand upwards.
2. Hold the ingredients high over the basin so that more air may be interred angulated,
when all fat is incorporated and the whole mixture becomes like sandy texture or
breadcrumbs.
3. Add water and mix with the help of a palette knife and hold the mixture to form into
a round ball.
4. Keep the dough covered with a wet cloth for 30 minutes.
5. Roll and cut the dough as desired, bake at 175 c for 30 – 40 minutes.
CHARACTERISTICS:
Texture - crisp & brittle
Colour - golden brown

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SWEET SHORT CRUST PASTRY
Maida 100 gms

Fat 50 gms
Salt A Pinch
Powder sugar 30 gms
Egg ½ No
METHOD: - (creaming method)
1. Cream fat & powdered sugar (with salt) till light & fluffy.
2. Add slightly beaten egg gradually & keep creaming till smooth.
3. Fold in flour gently & make soft dough.
4. Keep the dough covered in the refrigerator for 20 min.
5. Use as required.
6. Baking temperature 160- 180° C.
CHARACTERISTICS:
1. Texture - crisp & brittle

2. Colour - golden brown

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LEMON CURD TART
For short crust

Flour 200 gms
Fat 100 gms
Powder Sugar 30 gms
Egg 1 No
For lemon curd

Lemon 2 nos
Eggs 2 nos
Sugar 170 gms
Butter 60 gms
METHOD:
1. Follow recipe for jam tarts but bake pastry blind pricking centers before baking.
2. After the pastry is baked, fill ¾th with lemon curd.
For lemon curd:

1. Wash and dry the lemons.
2. Grate off the rind, and squeeze out the juice.
3. Break the eggs into a saucepan, add sugar, butter and lemon rind, and mix well.
4. Stir continuously over low heat and boil till sugar and fat have blended well.
5. Add the juice and continue to boil for about 3 minutes.
CHARACTERISTICS:
1. Texture (filling) - soft & creamy
2. Colour (filling) - creamy yellow
3. Texture (crust) - crisp & brittle
4. Colour (crust) - golden brown

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PLATED JAM TARTS

INGREDIENTS QUANTIT UNITS

Y
Flour 200 gms

Fat 100 gms
Sugar 30 gms
Jam 100 gms
METHOD:
1. Make short crust pastry in the usual way.

2. Roll out pastry 1/8 “ thick and line the plate.
3. Cut out the edges with a sharp knife and decorate edges.
4. Roll out scraps again for strips.
5. Spread jam on tart and decorated with strips.
6. Bake at 375 C for about 30 – 40 minutes.
CHARACTERISTICS:
1. Texture (filling) - soft & creamy


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MELTING MOMENTS
INGREDIENT QUANTITY UNITS

S
Maida 140 gms

Powdered 85 gms
sugar
Margarine or 115 gms
butter
Egg ½ nos
Lemon juice few Drops
Corn flakes 55 gms
METHOD:
1. Sieve the flour.
2. Cream sugar and butter till light.
3. Blend the egg and add ½ a no to the mixture, Mix well.
4. Add the lemon juice and essence & blend well.
5. Add the flour, form dough lightly.
6. Divide into 15 equal portions, round them, roll in crushed cornflakes, place on a
baking trays and bake at 325 c for 30 minutes.
CHARACTERISTICS:

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PEANUTS MACAROONS

Peanuts 85 gms
Brown sugar 85 gms
Egg white 2 nos
Vanilla ½ Tsp
essence
METHOD:
1. Roast peanuts in the oven for a few minutes.

2. Peel, chop and sprinkle with salt.
3. Beat egg whites till stiff; add flavorings and sugar gradually continue beating.
4. Fold in the nuts.
5. Arrange ten spoonful of mixture an inch apart on a greased and dusted trays, bake in
the oven at 300 f till light brown and crisp.
CHARACTERISTICS:
1. Texture (crumb) - soft & light
2. Texture (crust) - crisp& brittle

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NANKHATAIS
Flour 140 gms

Powdered 115 gms
sugar
Margarine 85 gms
Curd 15 gms
Cardamom 2 gms
Soda bicarb ½ tsp
Ammonium 1/8 tsp
bicarbonate
METHOD:
1. Sieve flour.
2. Cream fat and sugar to creamy consistency.
3. Beat in the curd, soda, ammonia, cardamom powder and cream well, totally fold in
the flour and knead it into dough.
4. Roll and divide the dough into 20 equal portions.
5. Make round balls and place on a baking sheet and leave for about an hour.
6. Bake at 250 f for 30 minutes.
CHARACTERISTICS:
1. Texture (crumb) - soft & crumbly


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GOLDEN GOODIES
Flour 115 gms

Powdered 90 gms
sugar
Desiccated 60 gms
coconut
Margarine 60 gms
Eggs ½ No
Baking powder ¼ Tsp
Vanilla essence ¼ Tsp
Cherries 30 gms
METHOD:
1. Sieve flour with baking powder.

2. Melt margarine and mix well with sugar till it dissolves.
3. Add beaten eggs, vanilla essence and mix well.
4. Mix in coconut and flour to make soft dough.
5. Divide the dough into 20 even portions, round them up and keep it on a baking
sheet.
6. Cut cherries into small pieces and place one on each portion.
7. Bake at 350 f for 20 - 25 minutes.
CHARACTERISTICS:


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`APPLE TARTS
Flour 200 gms

Butter 100 gms
Salt A pinch
Water 30 ml
Apples 600 gms
Sugar 100 gms
Cinnamon or Few drops
vanilla
essence
Jam 50 gms
METHOD:
1. Rub butter, flour and salt.

2. Add little water and knead gently.
3. Refrigerate short crust pastry for 30 minutes.
4. Use 300 gms apple, 50 gms sugar to make a marmalade, flavour with vanilla or
cinnamon.
5. Cut the remaining 300 gms apples into slices.
6. Line tart rings with short crust& prick.
7. Garnish with apple marmalade.
8. Garnish with apple slices.
9. Sprinkle with 50 gms sugar.
10. Bake at 230 c until baked, and apples are golden brown.
11. Glaze with hot jam.
PRESENTATION:
1. On a round dish.
MARMALADE:

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1. Apples 0.9 kg, peeled cored and chopped

2. Unsalted butter 60 gms,
3. Castor sugar 60 gms
4. Brush the pastry with the warmed apricot jam to form a seal. (This stops the apple
fillings turning the pastry soggy)
5. Place the chopped apples, butter and sugar in a heavy based pan and cook gently for 5 –
10 minutes or apples are soft, blend them in a liquidizer and pour over pastry and
arrange slices of apples.
CHARACTERISTICS
1. Texture (filling) - soft & crunchy


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BUTTER BUTTONS
Flour 115 gms

Icing sugar 30 gms
Butter / 100 gms
margarine
Essence few Drops
METHOD:
1. Sieve flour.
2. Cream sugar and butter.
3. Add flour little at a time and cream.
4. Add essence, mix and put the batter into a piping bag with a large star nozzle.
5. Pipe out even sized buttons.
CHARACTERISTICS:


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BISCUITS (WITH BAKING POWDER)
Flour 395 gms

Salt 5 gms
Baking powder 1 Tbsp
Powdered 50 gms
sugar
Butter 75 gms
Fat 75 gms
Eggs 1 No
Milk to form a 100 Ml
dough
METHOD
1. Sieve baking powder and salt with flour.

2. Cream both the butter and fat with sugar till light.
3. Add the flour and blend; add egg and milk to bind.
CHARACTERISTICS:


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FRUIT TARTLETS ON SWEET CRUST
RECIPE: (For 6-8 portions)
Flour 200 gms

Butter 100 gms
Icing sugar 75 gms
Eggs 1 No
Vanilla Few Drops
essence
Confectioner’s ¼ lt
custard
Poached fruits 200 gms
Jam 100 gms
METHOD:
1. Cream butter, sugar & egg and add vanilla.

2. Add flour mix gently.
3. Refrigerate under plastic film for 30 minutes.
4. Line 16 small tartlets moulds with paste & prick.
5. Bake at 320 c until cooked.
Garnish - a) cream them
b) Fruit them
c) Jam glazing.
CHARACTERISTICS:
1. Texture (filling) - soft


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CHOCOLATE CHIP COOKIES
RECIPE: (For 6-8 portions)
Refined flour 170 gms

Salt a pinch
Brown sugar 85 gms
Egg 1 no
Butter 85 gms
Sugar 85 gms
Chocolate 115 gms
METHOD:
1. Sift flour and salt.

2. Cream fat and sugar, add eggs very gradually and a few drops of essence.
3. Add dry ingredients and grated chocolate.
4. Put in teaspoonful on to a greased baking sheets and bake at 175 c for about 10
minutes.
CHARACTERISTICS:


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HONEY BISCUITS – BISCUITS AU MIEL
RECIPE: (for 6 portions)
PASTRY
Flour 150 gms
Butter 75 gms
Powdered 30 gms
sugar
Baking ¼ tsp
powder
FILLING
Powdered 125 gms
sugar
Butter 75 gms
Fresh cream 75 gms
Cashew nuts 125 gms
Honey 70 gms
Jam 30 gms
Vanilla ¼ tsp
essence
METHOD:
1. Make a short crust pastry and line Swiss roll trays.

2. Blend sugar and butter and cook till sugar dissolves, cool thoroughly.
3. Add fresh cream, honey and beat properly.
4. Fold in sliced cashew nuts & add vanilla essence.
5. Spread the prepared fillings over the pastry and bake in the oven at 350 f for 30
minutes and cut into rectangular pieces after cooking.
CHARACTERISTICS:


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SALT BISCUIT
RECIPE: (for 8-10 portions)
Maida 250 gms

Baking ½ tsp
powder
Margarine 130 gms
Salt 5 gms
Sugar 20 gms
Compressed 5 gms
yeast
Essence optional
Lukewarm 100 ml
water
METHOD:
1. Add yeast in 100 ml of lukewarm water& keep aside for 10 minutes.

2. Add sugar and salt in yeast mixture&stir well.
3. Sieve maida and baking powder.
4. Cream fat till light and add the yeast mixture gradually creaming well all the time.
5. Work in maida and knead into soft dough.
6. Cut into even portions, the size of walnut and place on the greased baking tray,
press and prick.
7. Bake at 300 f for about 25 minutes till golden brown.
CHARACTERISTICS:

3. Colour - pale golden brown

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MASALA BISCUITS
Maida 250 gms

Fat 125 gms
Water 50 ml
Yeast 5 gms
Sugar 15 gms
Salt 8 – 10 gms
METHOD:
1. Prepare as for salt biscuit except for adding fried masala at the end and mix it well.
CHARACTERISTICS:


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FRUIT BISCUITS
Maida 150 gmS

Fat 100 gms
Sugar 100 gms
Baking 1/8 tsp
powder
Cardamom ¼ tsp
powder
Sultanas 10 gms
Cashew nuts 10 gms
METHOD:
1. Cream fat and sugar and add cardamom powder.

2. Mix in sieved flour with baking powder.
3. Knead well to smooth dough; add finely chopped fruits into even portions and round
them.
4. Keep it on a greased tray bake at 300 f for 10 – 15 minutes.
CHARACTERISTICS:


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VANILLA BUNS
Butter 55 gms
Sugar 115 gms
Flour 115 gms
Baking ¼ tsp
powder
Egg 2 nos
Vanilla Few drops
essence
Milk or 30 ml
water if approx.
necessary
METHOD:
1. Cream butter and sugar till light and fluffy.

2. Beat egg and add gradually and continue beating mixture.
3. Sift the flour and baking powder and fold into the creamed mixture with sufficient
milk to give a dropping consistency add essence, mix lightly but well.
4. Half fill the greased patty tins.
5. Bake at 375 f for 15 – 20 minutes till firm to touch.
CHARACTERISTICS:
1. Texture (crumb) - soft & spongy

2. Texture (crust) - soft

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BREAD ROLLS – STRAIGHT DOUGH METHOD
RECIPE (for 8 portions)

Yeast 5 gms
Salt 3 gms
Sugar 15 gms
Margarine 15 gms
Water 50 – 55%of the total
weight of flour.
METHOD:
1. Dissolve yeast in lukewarm water, add a pinch of sugar, and keep aside for 10 minutes.
2. Make sugar and salt solution with the remaining water.
3. Sieve flour and make a bay.
4. Add half the sugar and salt solution into the bay, make from inside without breaking the
wall. Add the complete yeast solution, mix well, and start mixing with both the hands.
Add the remaining sugar and salt solution.
5. Cream the fat and knead into the dough.
6. Keep the dough covered under a wet cloth for 30 minutes or till double in size.
7. Divide the dough into equal portions of 16 numbers.
8. Shape them and keep on a lightly greased tray and cover it with a wet cloth and leave
the tray in a warm place till double in size.
9. Sprinkle water and bake at 150 c for 25 – 30 minutes.
10. After baking brush it with melted fat or oil.
CHARACTERISTICS:


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BREAD ROLLS – NO TIME DOUGH METHOD
INGREDIENTS QUANTITY UNIT

Sugar 5 gms
Salt 5 gms
Dry yeast 10 gms
Fat 30 gms
METHOD:
1. Mix yeast in lukewarm water.

2. Dissolve salt, sugar in the remaining water and mix with sieved flour, combine with
yeast and make smooth dough.
3. Cream fat and knead into the dough.
4. Follow steps of straight dough method.
CHARACTERISTICS:

2. Texture (crust) - soft & brittle

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FRENCH BREAD

Yeast 10 gms
Salt 3 gms
Milk 15 gms
Till seeds 3 gms
METHOD:
1. Sieve flour and make a well in the center.

2. Add salt, yeast, add water and start working from the center.
3. Knead well to form smooth and soft dough.
4. Prove for 15 minutes and divide into 4 portions.
5. Form a French lay of 14” length and make gashes at a slant, prove again till double in
size, brush with milk and sprinkle till seeds.
6. Bake in a hot oven for 5 minutes, reduce the temperature to 300 f and bake for an
hour.
CHARACTERISTICS:
1. Texture (crumb) - open &rough

2. Texture (crust) - hard & leathery

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BREAD – STRAIGHT DOUGH METHOD

Flour 1 kg
Yeast 20 gms
Salt 20 gms
Sugar 30 gms
Water 55% of the total weight of
flour
(Depending on the quality of the flour)
METHOD:
1. Mix yeast in 200 ml lukewarm water and keep aside. Add a teaspoon of sugar for the
yeast as food.
2. Dissolve salt and sugar and strain.
3. Sieve the flour.
4. Mix half the water in which salt and sugar has been dissolved, with the flour roughly.
5. Mix the yeast well and add it to the flour and knead it to smooth dough adding more
water if necessary.
6. Cream the fat and knead into the dough.
7. Keep the dough in the dry prover for one and half an hour.
8. Punch the dough and again keep in dry prover for 55 minutes longer.
9. Divide and scale the dough and form into balls.
10. Keep these portions under dry cloth or open at the room temperature for about 15 –
20 minutes.
11. Roll and mould either by machine or hand.
12. Pan the dough in greased bread tins.
13. Keep the tins in wet prover at 35 c or under a wet cloth for about one hour or till it
fills the tin ¾ th.
14. Spray water on the bread surface before putting into the oven.
15. Bake bread at 200 c for 30 – 35 minutes.
16. Remove and brush over with oil.

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CHARACTERISTICS:


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CONFECTIONER’S CUSTARD (WITH CORN FLOUR)
Milk 150 ml
Sugar 30 ml
Corn flour 15 gms
Egg yolk 1 no
Vanilla Few Drops
essence
METHOD:
1. Keep aside 50 ml of milk and bring to boil the remaining milk with sugar.
2. Dissolve the corn flour in the 50 ml of cold milk.
3. Add this to the hot milk, off the fire and stir continuously, add the yolk and cook on a
slow flame till custard is complete.
4. Add essence, mix and cool, use as desired
CHARACTERISTICS:
1. Texture - light & creamy

2. Colour - pale yellow

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CONFECTIONER’S CUSTARD (WITH REFINED FLOUR)
Milk 500 ml
Sugar 125 gms
Egg yolk 3 nos
Flour 60 gms
Vanilla few drops
essence
METHOD:
1. Cream sugar, egg yolk and flour together.

2. Add boiling sugar to it and mix well.
3. Cook till custard is complete.
4. Pass through strainer and make it free from lumps.
5. Add essence and cool.
6. Use as desired.
CHARACTERISTICS:
1. Texture - soft & creamy


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RIBBON BAVAROISE
Milk 200 ml
Egg yolk 2 nos
Sugar 60 gms
Gelatin 10 gms
Fresh cream 200 ml
Vanilla few drops
essence
Coffee extract 1 tsp
Chocolate or 10 gms
cocoa powder
METHOD:
1. Soak 30elatine in cold water approximately 30 ml or 2 – 3 tsp.

2. Cream yolk and sugar together.
3. Boil milk and vanilla.
4. Combine milk with yolk, cook slowly until thickens.
5. Whisk in 30elatine, strain, and cool fold in whipped cream.
6. Divide the custard in three parts (one of each layer)
7. Flavor one with vanilla essence, one with coffee the largest with chocolate.
8. In one wet mould put coffee first, set add vanilla mix, set and add chocolate mix and
set.
9. Un mould on chine dish, clean sides.
Presentation – decorate with Chantilly cream.
CHARACTERISTICS:

2. Colour - multi colored (layers)

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CHOCOLATE MOUSSE
Dark 125 gms

chocolate
Butter 50 gms
(unsalted)
Eggs 3 nos
Sugar 50 gms
Orange For flavour
rind/coffee
extract/ rum
( any one fof
these )
METHOD:
1. Melt chocolate in Bain Marie.

2. Incorporate butter & mix well.
3. Off the fire, add yolks.
4. Beat whites adding sugar at the end.
5. Fold in chocolate mix.
6. Mousse can be flavored either with coffee extract, chocolate or rum.
Presentation – can serve in sundae canapés or champagne saucers.
CHARACTERISTICS:

2. Colour - light chocolate

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CREPES AU SUCRE
Milk 250 ml
Flour 125 ml
Salt a pinch
Sugar 20 gms
Eggs 2 nos
Vanilla few drops
essence
Icing sugar 40 gms
Lime 1 no
Butter 20 gms
METHOD:
1. Mix flour with egg and dry ingredients.
2. Add milk gradually and strain, add 10 gms of melted butter.
3. Leave aside for 30 minutes.
4. Cook thin pancakes.
5. Sprinkle inside with 20 gms icing sugar and fold.
Optional – grated lemon rind can be added to the batter.
Presentation: 10 gms butter in an ovel silver dish, arrange pan cakes, heat 2 minutes in
oven, sprinkle with remaining icing sugar.
CHARACTERISTICS:
1. Texture - soft (pancake) & syrupy (sauce)

2. Colour - pale golden brown / slight orange

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PAN CAKE BATTER

Flour 125 gms

Milk 250 ml
Eggs 1½ nos
Salt a pinch
Sugar 20 gms
Butter 20 gms
Oil for 10 ml
cooking
METHOD:
1. Sieve flour and salt.

2. Add eggs, sugar, butter and milk, incorporate.
3. Rest.
4. Heat pan, grease, heat some more pour one-spoonful of batter at a time and make
pancakes.
5. Cook on both sides.
6. When done, place on a plate, first side down.
USES-
Pancakes can be used to make savory as well as sweet dishes. In case of savoury pancakes
stuffing made of vegetables, meat, fish, chicken, cheese etc may be used. In case of sweet
pancakes stuffing of chopped fresh fruits, dry fruits, nuts, grated coconut or plain sugar may
be used. They can also be filled with crème patisserie and fruits or hot soufflé cream.
CHARACTERISTICS:
1. Texture - soft
2. Colour - light golden brown

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BUTTER SPONGE
Flour 400 Gms

Eggs 8 noS
Powder Sugar 400 gms
Margarine 400 gms
Water 1 Tsp
Baking ¼ Tsp
powder
Vanilla Few Drops
essence
METHOD:
1. Cream fat and sugar till light and fluffy.

2. Whip eggs till fluffy, gradually add eggs to the creamed butter and sugar, sieve flour
with baking powder.
3. After the complete egg is over, fold the flour gently, add essence and check the
dropping consistency. Add water.
4. Grease and dust the tins, put the batter in the tin, tap gently and level it up.
5. Bake in a preheated oven at 150 c for 20 – 30 minutes.
CHARACTERISTICS:


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CHARLOTTE AUX FRUITS

Fruit or fruit 700 – 400 gms

pulp
Sugar 300 gms
Water 100 ml
Lime 2 nos
Gelatin 30 gms
Cream 200 ml
Sponge or to cover mould
sponge the
fingers
Eggs 2 nos
Sugar 60 gms
Flour 60 gms
Jam 100 gms
METHOD:
1. Fruits – banana, mango, pineapple, strawberries.

2. Soak gelatin in cold water.
3. Prepare syrup with sugar lime and water.
4. Prepare fruit puree with the blender.
5. Add gelatin to hot syrup.
6. Add fruit puree.
7. Whip cream and fold in fruit puree.
8. Line a mould with sponge fingers or slices.
9. Fill with fruits puree and chill.
Presentation –
1. Un mould on round dish, serve with a fruit sauce.
CHARACTERISTICS:
1. Texture (crust) - soft & creamy

2. Colour - creamy

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BEIGNETS DE FRUITS
Bananas or 4 nos
Pineapple or ½ no
Apples 250 gms
Flour 100 gms
Water 100 ml
Salt 1 gms
Oil 3 ml
Eggs 1 nos
Icing sugar 25 gms
Cinnamon 3 gms
powder
Rum 10 ml
Jam 50 gms
METHOD:
1. Peel fruits, apple or pineapple (cored) and cut into thick slices across.
2. Macerate fruits in rum.
3. Prepare fritter batter.
4. Fry fruit fritters.
5. Sprinkle each with cinnamon powder, icing sugar.
6. Serve with cinnamon flavoured light custard.
Presentation- Present on an oval dish on a paper doilies. Serve sauce separately.
CHARACTERISTICS:

2. Texture (crust) - crisp

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FLAKY PASTRY

Fat 170 gms
Salt ½ Tsp
Lemon juice 1 Tsp
Ice cold To Make soft
water dough
METHOD:
1. Sieve flour with salt.

2. Make a well in the center of the flour, add lemon juice add water and knead to a
smooth, semi soft dough.
3. Keep covered under a wet cloth for at least 20 –25 minutes.
4. Cream and divide the fat into 3 parts.
5. Roll the dough into a rectangular shape and spread 1/3 rd of the fat on to 2/3 rd of
the dough, leaving a gap of ½ edge all around.
6. Fold into three folding, the empty portion of the dough first.
7. Wrap the dough in a moist cloth or greased proof paper and rest in the refrigerator
for 15 minutes.
8. Roll out the dough again, spread fat and fold as before, rest again in the refrigerator
for 15 minutes.
9. Repeat rolling and folding with fat once again, without fat far a last time, resting for
15 minutes in between (three times rolled and folded with fat, one time without fat,
total 4 times).
10. Rest in refrigerator for 30 – 45 minutes, after final rolling, roll out again and cut, to
use as required.
11. For baking, place the pastry on a watered baking tray brush with egg wash and bake
for the first 10 minutes at 450 f.
12. Bake at about 350 f for the next 15 minutes.

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Uses- Pies, tarts, tartlettes, cream slices, cream horns, turn over etc.
CHARACTERISTICS:
1. Texture (crumb) - flakey


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DANISH PASTRY
Flour 225 gms

Powder 30 gms
sugar
Margarine 170 gms
Egg 1 no
Milk 50 ml
Salt ¼ tsp
Fresh yeast 15 gms
Vanilla ¼ tsp
essence
Mixed fruits 50 gms
Sugar for 30 gms
syrup
Egg 1 for
no brushing
METHOD:
1. Sieve flour with salt.

2. Mix yeast in lukewarm milk with a pinch of sugar.
3. Cream 30 gms of margarine with the powdered sugar and rub in the flour.
4. Make a bay, add milk and yeast, which is already, soaked, egg, vanilla essence, make
smooth and soft dough.
5. Keep the dough covered with a wet cloth for 30 minutes.
6. Roll the dough as thin as possible and spread remaining margarine over it, fold and
keep covered for 15 minutes.
7. Roll into 1/3 “ thickness.
8. Cut and give different shapes.
9. Keep on the greased baking sheet and keep for 30 minutes or till double in size.
10. Brush with beaten egg, put fruits on top and bake at 400 f for 15 - 20 minutes or till
golden brown in colour.
11. Remove and brush with sugar syrup when it is still hot.

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Filling: Mix fruits, fresh cream, confectioner’s custard and lemon curd.
CHARACTERISTICS:
1. Texture (crumb) - flakey & soft


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CHOUX PASTRY (ECLAIRS)


Margarine or 50 gms
butter
Eggs 2-3 nos
Water 100 ml
Vanilla Few Drops
essence
Flat icing
Icing-icing 55 gms
sugar
Cocoa 15 gms
Water 1/2 tsp
Filling
Fresh cream 200 gms
or
confectioner’s
custard
METHOD:
1. Heat butter and water in a thick saucepan and bring to a boil.

2. Remove from fire and add all the sieved flour at one time and mix well.
3. Return to fire and cook, beating all the time till the mixture leaves the sides of the pan,
remove from fire and cool a little.
4. Add lightly beaten eggs, one by one beating all the time till the mixture becomes
smooth and soft but remains firm enough to pipe, add vanilla essence.
5. Put mixture in piping bag, pipe on to a greased and dusted tray into fingers of about 2 ½
“ – 3” in length using ½ “ Savoy nozzle.
6. Bake at 400 f for the first 15 minutes and at 350 f for the next 15 minutes.
7. When done, allow pastry to remain in the oven for about 10 – 15 minutes with the
doors open and allow gradual cooling (sudden removal from heat causes pastry to
collapse).

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8. Cool pastry and slit at the side or make a hole in the side and fill it with whipped fresh
cream or confectioner’s custard.
9. Coat tops with chocolate glace icing (coffee flavoured icing may also be used).
Profite roles
For profit roles the paste is piped in round shapes on the baking sheet, resulting in
“cabbage” shaped pastry when baked, hence the name choux pastry.
Uses-
1. Choux pastry can be used to make sweet product like éclairs, gateaux st.honore,
croquembouch, and traditional French wedding cake.
2. Choux pastry can be used to make savoury products usally served as horsdeouers
eg: profit roles, which are usally filled with savoury mixtures.
3. Choux pastry can be deep fried and served hot sprinkled with icing sugar or with
dessert sauces as fritters or beignets.
CHARACTERISTICS:
1. Texture (crumb) - hollow


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KHARA BISCUITS

Margarine 300 gms
Salt ½ Tsp
Lime 2 nos
Ice cold water To Make
dough
METHOD
1. Sieve the flour with salt.

2. Add water, lime juice and knead to smooth and soft dough, rest for 20 –25 minutes.
3. Roll out the dough into a rectangular shape as thin as possible.
4. Cream fat and spread evenly over the dough.
5. Cut into three pieces, lengthwise.
6. Roll out one piece, one into the other and place it into the third strip and roll out
again.
7. Rest for about 45 minutes.
8. Roll and cut into desired shapes and place biscuits on a watered tray.
9. Bake at about 450 f for 15 minutes.
10. Cool and bake again at 300f for about 15 minutes.
Note: The same khara biscuits can be made with the puff pastry dough.
CHARACTERISTICS:
1. Texture (crumb) - flakey


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FRUITS CONDE
Milk 500 ml
Salt a Pinch
Vanilla 2 ml
essence
Rice (round) 100 gms
Egg yolks 2 nos
Sugar 70 gms
Fruit – pear, 600 gms
peaches or
pineapple
Syrup- sugar 400 gms
Water 400 ml
Jam 80 gms
Candied 20 gms
fruits
(angelica or
cherries)
Butter for 20 gms
greasing
METHOD
1. Blanch rice in cold water; bring to boil for a minute and drain.
2. Put rice in milk with vanilla and a pinch of salt. Cook slowly for 30 – 40 minutes.
3. Liaison with yolk and sugar – re-boil for few seconds and pour in buttered savarin
mould – cool.
4. Poach fruits in syrup.
5. Un mould rice, garnish with fruits.
6. Heat jam with a little fruits syrup until thick. Glaze fruits and decorate with candied
fruits.
Presentation – On round chinaware plate.

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Note- Remaining jam can be flavored with rum and served separately in a sauceboat.
CHARACTERISTICS:

2. Colour - pale white

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CHELSEA BUNS
Flour 225 gms

Yeast 15 gms
Margarine 50 gms
Powder 30 gms
sugar
Eggs 1 no
Milk 50 ml
Vanilla ¼ tsp
essence
Mixed fruits 50 gms
Icing sugar 150 gms
METHOD:
1. Sieve flour, cream sugar and margarine and rub into flour.
2. Make a well in the center add egg, milk, and essence, add yeast and knead into a
smooth dough cover under a wet cloth for 20 minutes.
3. Roll the dough into a thin square, spread icing and sprinkle with mixed fruits.
4. Roll out from one end to the other and cut into twelve pieces.
5. Arrange in the tray and prove till double in size.
6. Bake at 400 f for 15minutes.
CHARACTERISTICS:
1. Texture (crumb) - spongy


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CHOUX CHANTILLY CREAM
Flour 200 gms

Water 200 ml
Fat 100 gms
Eggs 4 nos
Fresh cream 200 ml
Icing sugar 50 gms
Salt a pinch
Sugar a pinch
Vanilla few drops
essence
METHOD:
1. Prepare a choux pastry.

2. Pipe in large lumps 5 cms wide and 4 cms high with large round nozzle.
3. Egg wash and cook until dry.
4. Cool.
5. Whisk creams add sugar and vanilla essence.
6. Cut choux tops.
7. Garnish inside with Chantilly cream using star nozzle.
8. Put choux tops on cream.
9. Dust with icing sugar.
Presentation-On round dish with paper doily.
CHARACTERISTICS:
1. Texture (filling) - light & creamy


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TARTE FEUILLETTEE AU FRUITS
Maida 250 gms

Fat 180 gms
Salt a pinch
Water 120 ml
Egg 1 no
Sugar 60 gms
Vanilla few drops
essence
Fruits ½ kg
Jam 100 gms
METHOD:
1. Prepare flaky or puff pastry.

2. Roll 16cms wide and 40cms long, cut strips into 2cms wide.
3. Egg wash rectangular sides and apply one strip on each side.
4. Press and dock with the back of paring knife blade.
5. Prick with fork, glaze with egg wash.
6. Bake at 220 c until crisp.
7. Cool, garnish with cream, confectioner’s custard.
8. Arrange fruits on top, previously poached in syrup.
9. Glaze with hot jam.
Fruits: pears, pineapple, peaches, apricots, cherries, strawberries etc.
Presentation: on a rectangular tray.
CHARACTERISTICS:
1. Texture (filling) - creamy


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AMERICAN FROSTING
Sugar 225 gms

Water 75 ml
Egg whites 1 no
Vanilla Few drops
essence
METHOD:
1. Boil sugar and water to 238 F.

2. Whisk egg whites stiff.
3. Let the bubbles of boiled sugar subside.
4. Pour this onto egg whites from a good height beating continuously.
5. Whisk mixture till soft peaks begin to form.
6. Use over any surface as desired.
7. Sugar syrup can be clarified with a little juice.
USES: Used to cover rich fruitcakes & to give a frosty appearance.
CHARACTERISTICS:

2. Colour - white

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GLAZE ICING
Icing sugar 150 ml

Hot water 2 tbs
boiling
Essence and As desired
colour
Cocoa 30 gms
powder
METHOD:
1. Sieve cocoa powder with icing sugar.
2. Add hot boiling water and mix to coat a surface. Altering the amount of hot water
used can alter consistency.
3. Flavor and color as required.
4. Use immediately to avoid drying up and changing the consistency.
USES
Used to cover (to give glace & sweetness) éclairs, Danish pastry, sweet buns, and individual
pastries.
CHARACTERISTICS:
1. Texture - light & syrupy

2. Colour - white (or) according to the flavor added

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CHOCOLATE FUDGE
Icing sugar 170 gms

Butter 100 gms
Cocoa 30 gms
powder
Milk 2 tbsp
METHOD:
1. Melt butter on a low flame and take off the fire.

2. Sieve icing sugar and cocoa powder, add to the butter, and mix well.
3. Add 1 tbsp of milk at a time to smoothen it out.
USES
Used to cover chocolate cakes, can be set & served as candy.
CHARACTERISTICS:

2. Colour - white

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ROYAL ICING
Icing sugar 200 gms

Egg whites 2 nos
Lime juice 1 tsp
Blue colour Few drops
METHOD:
1. Take egg whites in a dry clean steel bowl containing 200 gms icing sugar.
2. Add limejuice and blue colour for strengthening and whitening the icing.
USES:
1. Used to cover wedding cakes (tire cakes)
2. Can be used for decorative works.
CHARACTERISTICS:
1. Texture (when wet) - light & creamy

2. Texture (when dry) - brittle
3. Colour - white

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ALBERT PUDDING

Baking ½ tsp
powder
Eggs 2 nos
Sugar 115 gms
Margarine 115 gms
Glace 15 gms
cherries
Milk if 1 tsp
necessary
JAM SAUCE
Jam 225 gms
Corn flour 10 gms
–
15
Water 120 ml.
METHOD:
1. Cream margarine and sugar till light & fluffy.

2. Beat eggs and add gradually beating mixtures well with each addition of eggs.
3. Stir flour and baking powder together & fold in gradually.
4. Grease a pudding mould, decorate with cherries pour in the mixture to fill three
fourth of the basin.
5. Cover with greaseproof paper and steam for 1 ½ - 2 hours.
6. Serve hot with jam sauce.
CHARACTERISTICS:
1. Texture - moist & spongy

2. Colour - white

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BUTTER ICING
Powdered or 150 gms

icing sugar
Margarine or 75 gms
white butter
Flavour and as or
colour desired necessary
METHOD:
1. Cream fat, add sugar and cream till light and fluffy.
NOTE –
For chocolate butter icing, reduce 10 – 15 gms of sugar and add 10 – 15 gms of cocoa
powder, sieve icing sugar with cocoa powder 2 – 3 times.
USES: Use to cover cakes- birthday cakes, etc
CHARACTERISTICS:

2. Colour - white

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BUTTER CREAM
Butter 250 gms

Grain sugar 125 gms
Egg yolk 4 nos
Water 60 ml
–
65
METHOD:
Cook sugar syrup to 110 c (soft ball degree).
Pour over egg yolk, beating continuously.
Beat till cool.
Cream in butter little at a time.
Flavor with vanilla essence.
USES: Used to cover cakes.
CHARACTERISTICS
1. Texture (crust) - light & creamy

2. Colour - white

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SALAD DE FRUITS
Apples 150 gms

Pineapple 200 gms
Grapes 100 gms
Papaya 100 gms
Mango 100 gms
Sugar 100 gms
Lime juice 2 nos
Mint leaves ½ Bunches
Cherries 50 gms
METHOD:
1. Cut all fruits in dices except apples.

2. Prepare light sugar syrup, cool.
3. Cut apples into dices.
4. Add immediately to sugar syrup, add limejuice.
5. Decorate with mint leaves and cherries or strawberries.
NOTE - Do not use bananas.
PRESENTATION: In an iced salad bowl / individual stainless steel / glass cups or in halves
pineapple, any other large fruit such as papaya or watermelon.

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CROISSANTS
Flour 225 gms

Butter 125 gms
Milk 50 Ml
–
75
Yeast 10 gms
Salt 3 gms
Sugar 10 gms
Eggs 1 No
METHOD:
1. Dissolve yeast in lukewarm milk with sugar.
2. Rub in 30 gms of butter with flour and egg, yeast mix, salt and knead to form a soft
dough.
3. Keep covered for fermentation for 1 hour.
4. Roll out the dough into 12 “ x 8” rectangle, apply butter on 2/3 rd rolled dough, fold
into three and refrigerate pastry for 15 minutes.
5. Roll again and fold into half, leaving half in the refrigerator.
6. Roll out one half into a rectangular 1/8” and cut into 6” square and cut each square
into triangle.
7. Starting with the base of the triangle roll loosely to form a cylinder and shape into
croissants.
8. Place the croissants on a baking sheet, prove it till double in size, give egg wash and
bake at 400 f for 15 – 20 minutes.
CHARACTERISTICS:
1. Texture (crust) - Crisp

2. Texture (crumb) - flaky & spongy

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GATEAUX MOCCA
Flour 120 gms

Eggs 4 nos
Sugar 120 gms
Vanilla Few Drops
essence
Egg yolks 2 nos
Sugar 120 gms
Butter 120 gms
Coffee 1 tbs
extract
Sugar 50 gms
Water 50 Ml
Almonds 50 gms
METHOD:
1. Make a fatless sponge.

2. Cook 120 gms sugar at 105 c (hard crack degree).
3. Whisk cooked sugar on 2 egg yolks, until, cold, thick and white.
4. Whisk in soft butter and add coffee flavour.
5. Sandwich sponge, sprinkle with syrup.
6. Garnish with half cream.
7. Cover cake with remaining cream. Keep a little for decoration.
8. Apply grilled almonds on sides.
NOTE – for a more economic cake, reduce butter cream quantity by half and replace inside
filling with coffee flavored confectioner’s custard, using butter cream only for exteriors.
1. This consist of Genoese sponge filled and decorated with a coffee flavored butter
cream,
2. The sides are coated with flaked almonds and the word “mocha” is piped in the
center of the gateaux.

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Presentation -On a round dish with a paper doily.
CHARACTERISTICS
1. Texture - spongy & creamy

2. Colour - light coffee

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PIZZA

For pizza
base:
Flour 200 gms
Yeast 5 gms
Olive oil / 10 ml
salad oil
Sugar 10 gms
Salt 3 gms
Water 120 ml
Milk powder 1 tsp
For Pizza
sauce:
Tomatoes 200 ml
(pureed)
Onion 50 gms
(minced)
Garlic, finely 5 gms
chopped
Oil / olive oil 10 Ml
Herbs As Required
(rosemary,
oregano)
Salt & To Taste
Pepper
For filling / Toppings: ( slices / strips /
chopped )
Tomatoes gms
50
Capsicum gms
50
Onion gms
50
Mushroom gms
50
Black olives Garnish
for
Mozzarella cheese gms
100

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METHOD:
The base:
1. Sieve flour, make a bay at the center, and add all the ingredients for the base, make
soft & elastic dough.
2. Keep it covered with a wet cloth for 45 minutes or till double in size.
3. Divide into equal size (4- 6) to make individual pieces or roll in to a single round of
1/8-inch thickness.
4. Bake at 220 ºC for 10 minutes (half done) & refrigerate \ use as required.
Pizza sauce:
1. Heat oil, sauté chopped garlic, onions to take out the raw flavor, add herbs &
tomato puree cook for 10 to 15 minutes & season.
2. Store and use as required.
FINISHING:
On pizza base spread sauce & filling (chopped / slices / roundels of capsicum, tomatoes,
onion, etc) spread grated mozzarella cheese & brown the top slightly under salamander or
hot oven.
CHARACTERISTICS:
1. Texture (crust) - crisp/soft (as desired)


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PINEAPPLE GATEAUX
Maida 100 gms

Grain sugar 100 gms
Eggs 3 nos
Pineapple A Drops
essence few
Fresh cream ¼ ltr
Cherries 50 gms
Pineapple ½ A tin
slices
METHOD:
1. Make a fatless sponge the usual way.

2. Cool it, slice and sandwich with finely chopped pineapple pieces and whipped fresh
cream.
3. Decorate the top with the remaining cream and pineapple slices.
4. Place cherries all around the sides & on the top of the cake.
CHARACTERISTICS:
1. Texture - soft& spongy

2. Colour - white/ light yellow

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CHOCOLATE GATEAUX
Maida 85 gms
Cocoa powder 30 gms
Grain sugar 115 gms
Eggs 3 nos
Cherries 100 gms
Walnuts 100 gms
Fresh cream ¼ Lit
Vanilla essence a few Drops
METHOD:
1. Sieve flour with cocoa and baking powder.

2. Whisk eggs and grain sugar together till it becomes thick like custard.
3. Fold in flour and cocoa and add essence.
4. Bake and cool it.
5. Sandwich with whipped cream flavoring with cocoa or chocolate.
6. Decorate with remaining cream, which is flavored with cocoa.
7. Decorate the top with cherries and walnuts.
CHARACTERISTICS:
1. Texture - soft & spongy

2. Colour - chocolate

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VEGETABLE SAMOSAS
Flour 115 gms

Fat 0.03 gms
Potatoes 115 gms
Carrots 55 gms
Peas 55 gms
(shelled)
Salt To Taste
Onions 50 gms
Green chillies 0. gms
02
Garlic 0. gms
05
Ginger 0 gms
.05
Coriander A Sprig
leaves few
Garam A Little
masala
Oil To Fry
METHOD:
1. Sieve flour, add salt rub in fat add water to make a soft dough. Keep aside for about ½
an hour.
2. Dice carrots, potatoes, and shell peas.
3. Peel and chop onions, ginger, garlic, green chilies and coriander leaves.
4. Heat oil, add chopped ingredients and sauté, add vegetables and enough water to cook
vegetables, dry.
5. When vegetables are cooked, add garam masala powder and remove.
6. Divide dough into small portions and roll out into about 3” diameter and cut down the
center.
7. Make a cone of each and put in, the prepared filling, seal the edges using water, fry till
golden brown and crisp.

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8. Drain the fat completely & serve hot with ketch-up or chutney
CHARACTERISTICS

2. Texture (filling) - soft & moist

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BLACK FOREST GATEAUX

Grain sugar 120 gms
Eggs 4 nos
Cocoa powder 30 gms
Fresh cream 400 ml
Cherries 100 gms
Vanilla essence 1 tsp
Water for sugar 200 ml
solution
Sugar 100 gms
Rum 50 ml
METHOD:
1. Sieve flour with cocoa powder 2 – 3 times, to make the cocoa powder and flour mix
together very well.
2. Whip eggs with sugar till light and fluffy to ribbon consistency.
3. Fold in the flour mixture gently & thoroughly.
4. Pour the mixture into a greased & butter lined cake tin (round/ square).
5. Bake it at 180° C for 15 – 20 minutes.
6. Cool thoroughly & slice into 3-4 layers.
7. Moisten slightly & sandwich the layers with sugar syrup (rum flavored) & whipped
cream with some cherries in between.
8. Cover the top & sides completely with whipped cream & chocolate shaving.
9. Decorate the top with rosette of cream & cherries & serve chilled.
CHARACTERISTICS

2. Colour - chocolate

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BACHELOR’S BUTTONS
Butter 55 gms
Sugar 55 gms
Sugar for 15 gms
coating
Egg 1 no
Flour 140 gms
METHOD:
1. Cream fat and sugar and beat in part of the egg.

2. Add flour, working into the creamed mixture with as much egg as required, until it
binds together, mixture should be stiff.
3. Form into balls, roll in syrup and bake in a moderately hot oven at 375  f until golden
brown in colour.
CHARACTERISTICS:
1. Texture - crisp & crumbly


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BAKEWELL TARTS

Short crust 150 gms
pastry
Butter 50 gms
Sugar 40 gms
Egg 1 No
Flour 40 gms
Almonds 15 gms
(Substitute
with cashew
nuts)
METHOD :
1. Cream fat and sugar, gradually and egg. Fold in ground almonds flour and coconut.
2. Line tart cases and half bake. Spread red jam on the base, top with filling and bake at
150 c till firm to touch.
3. Remove and cool completely. Decorate with plain water icing and decorate with ½ glace
cherries.
CHARACTERISTICS


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COCONUT TART

Tart base 200 gms
Sugar 60 gms
Butter 30 gms
Honey 30 nos
Eggs 1 No
Flour 10 gms
Milk 40 Ml
Grated 25 gms
coconut
METHOD:
Cream butter and sugar, add honey gradually, add egg, and fold in flour lastly add milk and
grated coconut,
Fill in half-baked tarts moulds and bake at 150 c.
CHARACTERISTICS:


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EGG LESS CAKE

Flour 115 gms
Powder 115 gms
sugar
Baking soda ¼ tsp
Baking 1/8 tsp
powder
Curd 150 ml
Refined oil 75 ml
Rose essence few drops
METHOD:
1. Sieve flour, baking powder, and baking soda together.

2. Mix it with powder sugar & salt.
3. Add curd, oil & rose essence; mix it till smooth with a wooden spoon.
4. Fill it in cup cake tray (which is greased & lined with paper cups) & bake it at 160°C
till done (for about 15-20 minutes)
5. Serve iced or plain with high tea.
CHARACTERISTICS:


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FATLESS SPONGE
Eggs 3 Nos
Sugar 100 gms
Vanilla Few Drops
essence
Flour 100 gms
METHOD:
1. Beat eggs while adding sugar gradually till light and foamy
2. Add vanilla essence mix well.
3. Fold in flour in three parts gently and thoroughly in to the egg mixture (don’t over
mix).
4. Pour it in a greased and butter paper lined cake tin.
5. Bake it at 180 ºC for 15 to 20 minutes or till done.
VARIATION:
Chocolate fatless sponge Replace 5 gms of flour by 5gms of cocoa powder and proceed as
above.
CHARACTERISTICS


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SWISS ROLLS
Eggs 4 Nos
Sugar 100 gms
Vanilla Few Drops
essence
Flour 100 gms
Jam 100 gms
METHOD:
3. Fold in flour in three parts gently and thoroughly in to the egg mixture (don’t over
mix).
6. When it is hot demould, spread melted jam (100 gms), roll it tight using dry cloth or
butter paper, & set in the refrigerator for 10 minutes.
7. Slice into 1/2‫ ״‬thick round pieces & serve with high tea.
CHARACTERISTICS:


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BREAD AND BUTTER PUDDING
Bread slices 6 to 8 Slices

Milk 600 Ml
Sugar 85 gms
Egg 2 No
Vanilla Few Drops
essence
Grated 50 gms
nutmeg
Butter 50 gms
Sulthanas 10 gms
Tutti-frutti Optional
Cashew nut Optional
METHOD:
1. Trim out the edges of bread slices cut in to triangles, apply melted butter on both
the sides and arrange in a slightly greased oven proof baking dish.
2. Mix sugar, egg, essence and nutmeg powder well, add boiled milk over. Pour the
custard over bread slices let it stand for 5 mts, sprinkle dry fruit and nut over for
decoration.
3. Cook it over hot water bath in an oven at 160ºC until the custard is set (baking time
35 to 45 mts). Serve it hot or chilled.
CHARACTERISTICS:
1. Texture (crumb) - soft & creamy

2. Colour - creamy yellow

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PUFF PASTRY
Flour 200 gms

Limejuice 1 no
Salt ½ tsp
Water 120 ml
Margarine 200 gms
(for rolling)
METHOD:
1. Sieve flour, make a well at the centre, add salt, limejuice and enough water, and
knead well to make soft & pliable dough.
2. Rest the dough covered for 5- 10 minutes.
3. Rollout the dough to form an envelope having the center thicker than the 4 corners,
place all the fat at the center & fold the corners to cover the fat.
4. Turn & roll the dough into a rectangle and fold into three.
5. Repeat the process of rolling 3 more times with 5 minutes of resting in between.
6. Finally roll the dough into 1/8 inch thickness and cut into desired shape & fill it with
any savory / sweet filling.
7. Arrange on greased tray sprinkled with water; glaze the top with egg wash.
8. Bake at 220 º C for 20 – 25 minutes, till golden brown in color.
CHARACTERISTICS:

2. Texture (crumb) - crisp & flakey
DERIVATIVES:
PALMIERS:
1. Do the final blindfolding & the final rolling with the dusting of castor sugar.

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2. Roll into a rectangle 1/8 ´´ thick ness, roll both the edges towards the center, cover
& leave in the fridge, slice into 1/2-inch thickness.
3. Bake at 200°C till golden brown.
CREAM HORNS:
1. Roll out puff pastry into 1/8-inch thickness & cut into longs strips.
2. Roll onto a greased cream horn moulds (conical moulds), in a spiral motion.
3. Bake at 200°C till golden brown.
4. Cool & fill it with butter icing or any other filling & decorate with glazed cherries.

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PLUM CAKE

Flour 100 gms
Powdered sugar 100 gms
Margarine / 100 gms
Butter
Eggs 3 no.
Baking powder 1/8 tsp
Caramel coloring 1/8 tsp
Glazed cherries 15 gms
Cashew nuts 20 gms
Candied peels 15 gms
Tutti-frutti 20 gms
Pistachio 15 gms
Vanilla essence few drops

Mixed spice ½ tsp
powder
(Cardamom,
cinnamon, cloves)
METHOD :
1. Cream fat and powdered sugar till light & fluffy.

2. Add eggs (slightly beaten with essence) little by little at a time, cream till thoroughly
mixed & add caramel coloring.
3. Sieve flour with baking powder, gently fold into the mixture, and check for dropping
consistency, adjusting with little milk.
4. Add finely chopped dry fruits & nuts mixed with spice powder & fold in thoroughly.
5. Put the mixture in grease & dusted mould.
6. Bake at 180 º C for 20 – 25 minutes till done.
CHARACTERISTICS:

2. Texture (crumb) - spongy & moist

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TRIFFLE PUDDING

Apples 25 gms
Pineapple 25 gms
Papaya 25 gms
Grapes 25 gms
Bananas 25 gms
Mangos 25 gms
Bread slices 6 nos
(Or) sponge
cake slices
Mixed fruit 75 gms
jam
Custard 25 gms
powder
Milk 150 ml
Sugar 50 gms
Cream 50 ml
Vanilla few drops
essence
METHOD:
1. Cut fruits into dices; toss them with little sugar syrup or limejuice.
2. Sandwich bread or cake slices with jam & cut into cubes.
3. Make a thick custard with custard, milk & sugar over slow flame, cool
4. Slightly & add Vanilla essence & cream.
5. In a big serving bowl or individual moulds (ice cream cups), arrange
6. Alternate layers of fruits, cake cubes and custard, one or two
7. Times, and top it with custard.
8. Decorate the top with cream & jam piping.
9. Set it in the refrigerator for 15-20 minutes & serve chilled.
CHARACTERISTICS:

2. Texture (crumb) - creamy & moist

__________________________________________________________________________________
GENOISE SPONGE
Eggs 3 Nos
Sugar 100 gms
Vanilla Few Drops
essence
Flour 100 Gms
Melted butter 75 gms
/ fat
METHOD
3. Fold in flour in three parts gently and thoroughly in to the egg mixture (don’t over mix).
4. Fold in the melted fat.
CHARACTERISTICS

2. Texture (crumb) - soft & spongy (not too crumbly)

__________________________________________________________________________________
FRUIT CAKE
Flour 100 Gms

Eggs 2½ noS
Powder Sugar 100 gms
Margarine 100 gms
Candied fruit mixture 100 gms
(tutti-frutti, glazed
cherries, candied
orange peel, etc)
Vanilla essence Few Drops
Milk Little As
required
METHOD:
1. Cream fat and sugar till light and fluffy.
2. Whip eggs till fluffy, gradually add eggs to the creamed butter and sugar, sieve flour
with baking powder.
3. After the complete egg is over, fold the flour gently, add essence and check the
dropping consistency with milk.
4. Fold in finely chopped dry fruit mixture, which is dusted with flour.
5. Grease and dust the tins, put the batter in the tin, tap gently and level it up.
6. Bake in a preheated oven at 180 c for 20 – 30 minutes.
CHARACTERISTICS:


__________________________________________________________________________________
BRIOCHE
Flour 225 gms

Yeast 15 gms
Milk 50 ml
Eggs 2 nos
Salt ½ tsp
Butter 50 gms
Powder sugar 15 gms
Water 15 ml
Egg For Wash
METHODS:
1. Sieve flour with sugar and salt.

2. Dissolve yeast in lukewarm water and make soft dough using all the ingredients.
3. Keep aside for 45 minutes till it proves.
4. Divide dough into 12 equal pieces, shape ¾ of each piece into a ball and place in brioche
tins.
5. Firmly press a hole in the center and place remaining piece of the dough shaped like a
ball in the centre.
6. Prove for about 30 minutes and brush with egg wash and bake at 400f for 8 – 10
minutes.
CHARACTERISTICS


__________________________________________________________________________________
BROWN BREAD

Whole wheat 110 gms
flour
Yeast 10 gms
Salt 8 – 10 gms
Fat 10 gms
Eggs 1 No
Caramel 1 Tbsp
Water 250 Ml
METHODS
1. Mix dry ingredients together and make a well in the center

2. Dissolve yeast in warm water and add to dry ingredients and make dough.
3. Leave it for fermentation for 1 hour. Knock back, scale and tighten the dough
4. Mould the dough.
5. Lay it in a greased loaf tin.
6. Bake at 370 f for 30 -40 mts
7. Remove and glaze with oil.
CHARACTERISTICS:

2. Texture (crust) - Brittle

__________________________________________________________________________________
BREADS ROLLS
S. INGREDIE QUANTITY UNITS

N NTS
O
1 Refined 200 Gms
flour
2 Salt 2-3 Gms
3 Yeast 5 Gms
4 Sugar 15 Gms
5 Fat 15 Gms
6 Water 110-120 Ml
METHOD:
1. Dissolve yeast in Luke warm water.

2. Dissolve sugar & salt in remaining water
3. Sieve flour & combine with above mixture and knead to smooth and soft dough.
4. Cream fat and knead into the dough and keep aside in a warm place for about half
an hour.
5. Divide into 8 portions.
6. Shape them.
7. Place on a greased tray under a wet cloth when they are double in size & sprinkle
water.
8. Bake in the oven at 450º f or 210º c for 10- 15 minutes, after baking brush them with
fat to get the shiny gloss.
CHARACTERISTICS:


__________________________________________________________________________________
TARTE ALSACINNE
RECIPE: (for 6-8 portion)
S. INGREDIENTS QUANTITY UNITS

N
O
1 Flour 200 Gms
2 Butter 100 Gms
3 Salt 1 Pinch
4 Sugar 10 Gms
(For filling)
5 Apples 500 Gms
6 Milk 150 Ml
7 Vanilla Few Drops
essence
8 Eggs 1 No
9 Sugar 50 Gms
10 Flour 10 Gms
11 Icing sugar 20 gms
METHOD:
1. Prepare short crust pastry and line a tart ring.

2. Peel and core apples.
3. Cut in halves and slice without separating.
4. Arrange on pastry, sprinkle liberally with sugar.
5. Bake for 10 minutes at 160º C.
6. Mix custard ingredients & pour on the fruits.
7. Re-bake until fruits are cooked and custard set.
8. Sprinkle with icing sugar, & glace under salamander.
Note: - grapes, pineapples or fresh plums or apricot halves can replace apples.
CHARACTERISTICS:

2. Texture (crust) - brittle

__________________________________________________________________________________
FRUIT TARTLETTES ON SWEET CRUST
RECIPE: (for 4 portion)

N
O
1 Flour 100 Gms
2 Butter 50 Gms
3 Icing sugar 40 Gms
4 Egg ½ No
5 Vanilla essence Few Drops
6 Confectioner’s ¼ Lt
custard
7 Poached fruits 100 Gms
8 Jam 50 Gms
METHOD:
1. Cream butter, icing sugar & egg and add vanilla.

2. Add, flour, and mix gently.
3. Refrigerate under plastic film for 30 minutes.
4. Line 8 small tartlet moulds with paste & prick.
5. Bake at 160º C until cooked.
6. Fill them with custard cream, arrange poached fruits neatly, & glaze them with jam.
CHARACTERISTICS:

2. Texture (crust) - brittle

__________________________________________________________________________________
CHOCOLATE COOKIES

N
O
1 Flour 170 Gms
2 Salt 1 Pinch
3 Powdered brown sugar 85 Gms
4 Egg 1 No
5 Butter 895 Gms
6 Chocolate 115 gms
METHOD:
1. Sift flour & salt.

2. Cream fat and sugar, add egg very gradually and a few drops of essence.
3. Add dry ingredients and grated chocolate.
4. Put in teaspoonful on to a greased baking sheets and bake at 175ºC for about 15
minutes.
CHARACTERISTICS:
1. Texture (crust) - crispy


__________________________________________________________________________________
BREAD - SALT DELAYED METHOD


N
O
1 Flour 250 Gms
2 Yeast 5 Gms
3 Sugar 5 Gms
4 Salt 5 Gms
5 Fat 5 Gms
6 Water 13O -150 Ml
METHOD:
1. Proceed same as for straight dough method except the addition of salt at the
knocking back stage.
ROLE OF SALT: -
As salt has a controlling effect on the enzymatic action of yeast, the speed of fermentation
of salt less dough will naturally be faster and a reduction in fermentation time could be
effected.
METHODS OF ADDDITION OF SALT: -
1. By sifting on the dough.

2. By creaming with fat.
3. As brine solution.
ADVANTAGES: -
1. Strong flour can be used in the preparation with lesser time on fermentation.
2. Gluten matures in a reasonably shorter time.
CHARACTERISTICS:


__________________________________________________________________________________
VANILLA BUNS

N
O
1 Butter / margarine 55 Gms
2 Sugar 115 Gms
3 Flour 115 Gms
4 Baking powder ¼ Tsp
5 Eggs 2 Nos
6 Vanilla essence ¼ Tsp
7 Milk / water As Required
METHOD:
1. Cream butter & sugar till light & fluffy.

2. Beat eggs and add gradually to the mixture and continue creaming.
3. Sift together the flour & baking powder and fold into the creamed mixture with
sufficient milk to give dropping consistency.
4. Add essence mix lightly but well.
5. Half fill the greased patty tins.
6. Bake at 375º F for 15 – 20 minutes till firm to touch.
CHARACTERISTICS:


__________________________________________________________________________________
TRICOLOUR BISCUITS

N
O
1 Flour 170 Gms
2 Margarine 85 Gms
3 Powdered sugar 85 Gms
5 Baking powder 1/8 Tsp
6 Jam 100 Gms
7 Milk 15 Ml
8 Icing sugar 15 gms
METHOD:
1. Sieve flour with baking powder.

2. Cream fat & sugar till light & fluffy, add vanilla essence, add flour and fold lightly and
make soft dough. Roll out the dough in 1/8-inch thickness.
3. Prick it with a fork and cut into 16-20 portions with a medium sized pastry cutter.
4. Make three small holes with 1/4inch Savoy nozzle in half number of biscuits. Bake in
the oven.
5. Cool thoroughly and sandwich the biscuits with jam or butter icing.
6. Sprinkle icing sugar on top and fill in three different colored jams in the center.
CHARACTERISTICS:


__________________________________________________________________________________
CHOCOLATE CREAM FINGERS

N
O
1 Flour 140 Gms
2 Cocoa 30 Gms
3 Butter 85 Gms
5 Egg 1 No
7 Milk Little
(FOR BUTTER CREAM)
9 Butter 45 Gms
11 Cocoa (optional) 5 gms
METHOD:
1. Sieve flour and cocoa twice.

2. Cream butter and sugar till light and fluffy.
3. Add slightly beaten egg and vanilla essence and beat well.
4. Add flour and cocoa mixture gradually beating all the time to a smooth paste.
5. Pipe on to a greased and floured baking tray with a large star nozzle into 2-inch
fingers.
6. Bake in a moderate oven at 350 º F for 20 minutes.
7. Sandwich two fingers together with butter icing.
CHARACTERISTICS:
1. Texture (filling) - light & creamy


__________________________________________________________________________________
DUNDEE CAKE

N
O
1 Flour 115 Gms
2 Baking powder ¼ Tsp
3 Margarine 85 Gms
4 Powder sugar 115 Gms
5 Eggs 2 Nos
6 Sultanas 85 Gms
7 Candied peel 25 Gms
8 Angelica 25 Gms
9 Cashew nuts 25 Gms
10 Milk 25 Ml
11 Almond 10 Gms
12 Vanilla essence ¼ Tsp
13 Lime 1 No
14 Golden syrup 1 tsp
METHOD:
1. Chop all nuts, add limejuice and keep it.

2. Make a sponge cake mixture by creaming method and fold the fruits in with milk and
golden syrup.
3. Put the mixture in 7-inch diameter cake tin and 4-inch depth, decorated with
blanched almonds on top.
4. Bake at 325º F for 1 – 1 ½ hr.
CHARACTERISTICS:


__________________________________________________________________________________
MADIERA CAKE

N
O
1 Flour 170 Gms
2 Baking powder ½ Tsp
3 Grated lemon rind ¼ Tsp
4 Powder sugar 115 Gms
5 Butter 115 Gms
6 Eggs 3 Nos
7 Milk ( to mix ) 50 Ml
8 Lemon essence 2 Drops
9 Citron peel 20 Gms
METHOD:
1. Sieve dry ingredients and add grated lemon rind.

2. Cream butter and sugar till light & fluffy.
3. Beat in eggs a little at a time.
4. Add sieved dry ingredients to the creamed mixture alternatively with little milk and
essence.
5. Bake for 1 – 1 ½ hr at 350 º F.
6. Place a slice of peel on top before baking.
CHARACTERISTICS:


__________________________________________________________________________________
SAVARINS

N
O
1 Flour 100 Gms
2 Egg 1 No
3 Yeast 5 Gms
4 Sugar 10 Gms
5 Salt 2 Gms
6 Milk / water 40 Ml
7 Butter 40 gms
METHOD:

2. Add egg, yeast, sugar, and liquid, incorporate softened butter.
3. Ferment till double in size.
4. Knock – back.
5. Put in moulds & prove.
6. Bake at 200 º C for 25 – 30 minutes.
7. Turn out and soak in rhum syrup.
8. Finish as required.
USES: -
Savarin batter can be used to make different types of savarins like savarin au rhum, savarin
au fruits, or savarin Chantilly, using rhum syrup chopped mixed fruits or fresh cream etc. to
decorate or finish, it can also be used to make baba au rhum.
CHARACTERISTICS


__________________________________________________________________________________
FRITTER BATTER

N
O
1 Flour 100 Gms
2 Egg yolk 1 No
3 Salt 2 Gms
4 Yeast 2-3 Gms
5 Water 100 Ml
6 Oil 20 Ml
7 Egg white 1 ½ -2 nos
METHOD:

2. Add egg yolk, yeast, water and oil incorporate.
3. Rest in cool place.
4. Beat egg whites stiff.
5. Fold into the batter gently.
6. Use batter immediately as required.
USES:
1. Always use batter in batches as required. Fritter batter can be used to make savory
fritters using vegetables, fish, prawns, chicken, meat, etc. in case of such fritters fish,
prawns, chicken or meat have to be marinated before dipping in the batter and
fried.
2. Fritter batter can also be used to make sweet fritters like bananas, apples, etc .in
this case the fritters are sprinkled with icing sugar and glazed under a salamander
before serving.
CHARACTERISTICS


__________________________________________________________________________________
FRITTER BATTER (with besan)

N
O
1 Besan 100 Gms
2 Salt 4-5 Gms
3 Chilli powder 2-3 Gms
4 Soda bicarb 2 Gms
5 Water To Mix
METHOD:
1. Sieve besan with all the dry ingredients.

2. Add water and mix well.
USES:
1. Can be used to make pakodas or bhajias using a variety of sliced vegetables, dices of
cheese of even fish
2. Can also be used to make batata wadas
CHARACTERISTICS:


__________________________________________________________________________________
BUTTER BUTTONS

N
O
1 Flour 115 Gms
3 Butter or margarine 100 Gms
4 Essence Few Drops
METHOD:
1. Sieve flour
2. Cream sugar & butter.
3. Add flour little at a time and cream.
4. Add essence mix and put the batter into a piping bag with a large star nozzle.
5. Pipe out even sized buttons.
6. Bake at 325ºF to 350ºF for 20 minutes.
CHARACTERISTICS:


__________________________________________________________________________________
BISCUITS (With baking powder)

N
O
1 Flour 160 Gms
2 Salt 2.5 Gms
3 Baking powder ½ Tbsp
5 Butter 35 Gms
6 Fat 35 Gms
7 Egg ½ Nos
8 Milk (to form a 50 ml
dough)
MEHOD:
1. Sieve baking powder and salt with flour.

2. Cream both the butter and fat with sugar till light.
3. Add the flour and blend; add egg and milk to bind.
4. Bake at 350 ºF for 30 minutes.
CHARACTERISTICS


__________________________________________________________________________________
CARAMEL CUSTARD

N
O
1 Milk 120 Ml
2 Eggs 2 No
3 Sugar 60 Gms
5 Sugar for caramel 50 Gms
6 Double cream optional
METHOD
1. Boil milk & flavor it with vanilla

2. Beat whole eggs and sugar.
3. Add scalded milk & mix well.
4. Remove scum & strain.
5. Cook sugar to caramel stage (light caramel).
6. Line one large or 4 individual moulds with caramel.
7. Pour custard in moulds.
8. Bake over bain-marie covered with butter paper or aluminum foil until set (150ºC).
(Bain-marie water should not boil)
9. Remove when cooked and cool.
10. Demould & serve on individual plates.
CHARACTERISTICS:


__________________________________________________________________________________
DIPLOMAT PUDDING

N
O
1 Eggs 2 Nos
2 Sugar 60 Gms
3 Milk 200 Ml
4 Gelatin 10 Gms
5 Sultanas 20 Gms
6 Currants 20 Gms
7 Angelica 20 Gms
8 Wafer biscuits 20 Gms
9 Glucose biscuits 20 Gms
10 Cherries 20 Gms
METHOD:
1. Cream together yolk of eggs and sugar till light and fluffy.
2. Pour boiled milk over, return to heat and cook to a custard consistency.
3. Remove from heat, add gelatin dissolved in little warm water, and mix well.
4. Cool and fold in stiffly beaten egg whites.
5. Decorate the bottom of a watered jelly mould with some angelica and cherries & fill
half with the custard.
6. Put a layer of crushed glucose biscuits, some currants or sultanas. Fill with remaining
mixture, set in a refrigerator.
7. Turn out when set and cold; decorate with wafer biscuits and cream or fruits.
CHARACTERISTICS:


__________________________________________________________________________________
BREAD (sponge & dough method) (60:40)

N
O
FOR SPONGE
1 Flour 150 Gms
2 Sugar 3 Gms
3 Yeast 5 Gms
4 Water 90 Ml
FOR DOUGH
5 Flour 100 Gms
6 Sugar 3 Gms
7 Salt 5 Gms
8 Water 60 ml
METHOD:
1. Make sponge with flour, yeast, and sugar; keep it for fermentation till the sponge is
fermented.
2. Break the sponge into pieces mix with the remaining ingredients and make the
dough.
3. Proceed as for the straight dough method.
NOTES: - Flour taking too much time for conditioning (more than 4-5 hours) should not be
used for making bread by straight dough method .for such flours sponge & dough method is
more suitable, where the problems of controlling the dough temperature is not so acute as
the total fermentation time is divided into two parts.
ADVANTAGES:
1. Better control on the speed of fermentation.

2. Any possible minor delays during the first stage of fermentation can be remedied
during second stage.
CHARACTERISTICS:


__________________________________________________________________________________
LIGHT CUSTARD COFEE MOUSSE

N
O
1 Milk 200 Ml
2 Sugar 60 Gms
3 Eggs 2 Nos
4 Coffee powder 1 Tsp
5 Gelatin 10-15 gms
METHOD:
1. Bring the milk to boil, separate egg yolk and white.

2. Cream the sugar and egg yolk for half a minute.
3. Add the milk to this and stir well.
4. Cook on a very slow flame or over a Bain Marie to form custard. (Check consistency
on the back of a wooden spoon).
5. Soak gelatin in cold water, add this and coffee powder to the custard and dissolve it
thoroughly.
6. Strain the custard and cool it on ice or refrigerator.
7. When it is in the process of forming a gel, mix it well.
8. Whisk egg whites till stiff and fold into the custard.
9. Pour the pudding into a jelly mould, set in the refrigerator till firm.
10. De-mould when set.
CHARACTERISTICS:

2. Colour - light coffee color

__________________________________________________________________________________
LEMON SOUFFLÉ
Recipe: (for 4 portion)
Ingredients Quantity Unit
Eggs 3 nos
Sugar 120 gms
Lemon 2 nos
juice
Pistachio As Required
Cherries As Required
Angelica As Required
Gelatin 15 gms
Lemon zest 1–2 nos
Cream 100 – Ml
150
Method:
1. Place yolk, sugar, lemon juice, zest whisk over Bain Marie until thick and creamy.
2. Soak gelatin, melt and add to the above custard, cool and add whipped cream and
egg white, fold.
3. Add colour if necessary.
4. Pour in moulds and refrigerate, decorate with whipped cream, cherries and angelica.
5. To make the dessert lighter more whipped egg whites may be used.
Pineapple soufflé
Use pineapple essence & color along with some chopped canned pineapple instead of lemon
juice & zest.
CHARACTERISTICS:

2. Colour - light yellow

__________________________________________________________________________________
SOUFFLÉ CHAUD VANILLA LIQUEUR

Recipe (for 4 portion)
Base
Milk 125 Ml
Flour 15 Gms
Egg yolk 1½ No
Sugar 25 Gms
Vanilla essence Few Drops
Flavour
Sponge cubes 50 Gms
Vanilla liqueur 10 Ml
Meringue
Egg white 1½ No
Castor sugar 10 Gms
For moulds &
dusting
Butter 15 Gms
Icing sugar 15 gms
METHOD:
1. Set oven at 200 C: prepare moulds, lined with butter and sugar.
2. Make a confectioner’s custard. & flavor with vanilla.
3. When cooled fold in egg whites, beaten stiff.
4. Pour in moulds & bake until double in size.
For liqueur soufflé

1. Mix half the liqueur in the custard & soak the sponge cubes with remaining half.
2. Pour half soufflé mixture in the moulds, then the sponge cubes & then the other
half.
Presentation: Serve immediately after sprinkling with icing sugar.
CHARACTERISTICS:
1. Texture - light, spongy & moist
2. Colour - golden brown on top

__________________________________________________________________________________
CHERRY KNOBS
Recipe (for 4 portion)
Flour 140 Gms

Margarine 75 Gms
Powder sugar 55 Gms
Egg 1 No
Lime juice 1 Tsp
Lemon essence ¼ Tsp
Broken cashew 50 Gms
nuts
Cherries 15 Gms
METHOD:
1. Cream fat & sugar till light & fluffy.

2. Add egg yolk, lime juice & lemon essence into it little by little & beat well.
3. Add flour & mix it lightly to make soft dough, mix cherries.
4. Divide the dough into 12 equal portions.
5. Form round balls, dip in egg white & roll in chopped cashew nuts.
6. Bake at 350F for 15- 20 minutes.
CHARACTERISTICS:
1. Texture (crust) - crisp & crumbly


__________________________________________________________________________________
SWISS TARTS
Flour 115 Gms

Sugar 30 Gms
Butter 115 Gms
Vanilla essence A Little
(or) lime rind
Jam 55 Gms
Paper cups 8 nos
METHOD:
1. Cream fat & sugar till light & fluffy.

2. Add essence or lemon rind
3. Beat in half the flour mixing well.
4. Beat in remaining flour; beat until mixture is well blended (don’t over mix).
5. Using a star nozzle, pipe into paper cups arranged in a greased muffin tray, in a spiral
motion, leaving a hole in the center.
6. Bake in a moderate oven at 160C for 20- 25 minutes& cool.
7. Fill the depressions in the center with jam.
CHARACTERISTICS:
1. Texture (crumb) - crisp & crumbly

2. Texture (filling) - soft & smooth

__________________________________________________________________________________
CABINET PUDDING
Bread 225 Gms

Eggs 2 No
Butter 30 Gms
Milk 300 Ml
Sugar 115 Gms
Sultanas 55 Gms
Cashew nuts 30 Gms
Vanilla essence Few
(or) lime rind
METHOD:
1. Butter the pudding mould & decorate bottom & side with nuts & sultanas.
2. Butter slices of bread& cut off the crust & cut bread into cubes.
3. Arrange large amount of bread into the mould & sprinkle with sultanas& sugar.
4. Continue the layers till the mould is half filled.
5. Beat egg in a bowl, boil milk & pour over beaten egg, stirring well.
6. Add flavoring & pour the mixture in the prepared mould.
7. Bake it at 160C over a Bain Marie for about 45 minutes.
CHARACTERISTICS
a. Texture (filling) - soft & smooth

b. Color - pale creamy

__________________________________________________________________________________
QUEEN OF PUDDING
S. INGREDIENTS QUANTIT UNIT

N Y S
O
1 Milk 250 Ml
2 Butter 30 Gms
3 Fresh bread 115 Gms
4 Jam 30 Gms
5 Lime rind A Little
6 Egg 2 Nos
7 Sugar 55 gms
METHOD:
1. Heat milk, add melted butter, half the sugar, egg yolks & grated lime rind & mix
well.
2. Pour over bread, arranged in a greased pie dish & let it stand for ½ hr.
3. Bake over double boiler till quite firm.
4. Heat jam & spread over the pudding.
5. Beat egg whites till stiff & fold in the sugar and pile on the pudding.
6. Bake in a slow oven/salamander for about 15 minutes, till meringue is set & pale
brown in colour.
CHARACTERISTICS:


__________________________________________________________________________________
APRICOT PUDDING/CHARLOTTE
S.NO INGREDIENTS QUANTIT UNIT

Y S
1 Apricots (dried) 225 Gms

2 Sugar 30 Gms
3 Butter 55 Gms
4 Bread 115 Gms
5 Lemon ¼ No
METHOD:
Filling:
1. Soak apricots over-night& stone. Remove nuts from stone & mix with fruit. Add
limejuice, rind & sugar and cook till it thickens.
2. Grease a jelly mould.
3. Cut bread into thin fingers, dip in melted butter & line the jelly mould with buttered
side to the dish.
4. Put in the prepared filling cover the top with bread slices.
5. Bake it in a hot oven for 30-45 minutes; the bread should be brown & crisp.
6. Allow it to stand for a few minutes & turn on to a hot dish.
CHARACTERISTICS:


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Bakery Recipes 1st Yr 1

S.No RECIPES Page no.

Bakery Recipes IHM BANAGLORE Page 1 of 107

37. CHELSEA BUNS

Bakery Recipes IHM BANAGLORE Page 2 of 107

74. VANILLA BUNS

Bakery Recipes IHM BANAGLORE Page 3 of 107

SHORT CRUST PASTRY

RECIPE: (For 4 portions)

INGREDIENTS QUANTITY UNITS

Maida 100 gms

Texture - crisp & brittle

Colour - golden brown

Bakery Recipes IHM BANAGLORE Page 4 of 107

SWEET SHORT CRUST PASTRY

RECIPE: (For 4 portions)

INGREDIENTS QUANTITY UNITS

Maida 100 gms

METHOD: - (creaming method)

1. Texture - crisp & brittle

Bakery Recipes IHM BANAGLORE Page 5 of 107

LEMON CURD TART

RECIPE: (For 6 portions)

INGREDIENTS QUANTITY UNITS

For short crust

For lemon curd

For lemon curd:

Bakery Recipes IHM BANAGLORE Page 6 of 107

PLATED JAM TARTS

INGREDIENTS QUANTIT UNITS

Flour 200 gms

1. Make short crust pastry in the usual way.

1. Texture (filling) - soft & creamy

Bakery Recipes IHM BANAGLORE Page 7 of 107

RECIPE: (For 4 portions)

INGREDIENT QUANTITY UNITS

Maida 140 gms

Bakery Recipes IHM BANAGLORE Page 8 of 107

RECIPE: (For 4 portions)

INGREDIENTS QUANTITY UNITS

1. Roast peanuts in the oven for a few minutes.

Bakery Recipes IHM BANAGLORE Page 9 of 107

RECIPE: (For 6 portions)

INGREDIENTS QUANTITY UNITS

Flour 140 gms

1. Texture (crumb) - soft & crumbly

Bakery Recipes IHM BANAGLORE Page 10 of 107

RECIPE: (For 4 portions)

INGREDIENTS QUANTITY UNITS

Flour 115 gms

1. Sieve flour with baking powder.

1. Texture (crumb) - soft & crumbly

Bakery Recipes IHM BANAGLORE Page 11 of 107

RECIPE: (For 6 portions)

INGREDIENTS QUANTITY UNITS

Flour 200 gms

1. Rub butter, flour and salt.

Bakery Recipes IHM BANAGLORE Page 12 of 107

1. Apples 0.9 kg, peeled cored and chopped

1. Texture (filling) - soft & crunchy

Bakery Recipes IHM BANAGLORE Page 13 of 107

RECIPE: (For 6 portions)