PORTFOLIO

IN
BREAD & PASTRY

Submitted by: Submitted to:

Ana Mae Castillo Mr. Jesse Emmanuel Uy
Angelo Zoilo
Bham Arbyn Rodriguez
Brithney Pogon
Joana Elevazo Smith
Neal Asher Snaer
Yrel Mae Zamudio
 Introduction:
Pastry is a dough of flour, water and shortening that may be savoury. Pastry is
differentiated from bread by having a higher fat content, which contributes to
a flaky or crumbly texture. Pastry dough is rolled out thinly and used as a
baked products.

History of Baking:
Baking is a method of preparing food that uses dry heat, normally in an oven,
but can also be done in hot ashes, or on heat stones. The most common baked
item is bread but many other types of foods are baked. Heat is gradually
transferred “from the surface of cakes,cookies, and breads to their center. As
heat travels through, it transforms batters and doughs into baked goods and
more with a firm dry crust and a softer centre.” Baking can be combined with
grilling to produce a hybrid barbecue variant by using both methods
simultaneously, or one after the other. Baking is related to barbecuing because
the concept of the masonry oven is similar to that of a smoke pit.

Baking was transformed in the 16th and 17th centuries by globalization, which
heralded an explosion of treacle and currants. Plump cake and bready dough
with lots of butter, cream and raisins became popular. Economic growth
prompted an emerging middle class, and baking ‘trickled down’, says Walter.
Amid growing wealth and social change, people could think about eating
things other than bread, and imitate the upper-class diet. Baking became more
accessible, and so more people started to bake cakes and biscuits.
By the late 17th century sugar was cheap and so you saw the emergence of
mince pies as we know them, made with sugar and spices. And with the
refinement of flour you saw the development of gingerbread as we know it.

From the 16th century came the first cookery literature, in which you start to
see recipes for things we might recognize today as small, yeasted cakes and
buns, says Pennell. They would be eaten as part of the dessert course, to help
you digest the rich meal you had eaten beforehand. You also started to see the
emergence of kitchen equipment, such as the ‘cake hoop’ that is a cake tin. The
tin was lined with buttered paper. But cakes were made with ale and were
very solid. The modern-day equivalent, in terms of the yeast-bread-based
dough, would be a lardy cake. Seed cakes were also popular.
Pastries too, were considered fashionable in the late 17th century. The English
prided themselves on their pastry-making it was a fashionable skill.

SAFETY AND SANITATION:

1. Maintain Proper Temperature for food items: Cooling and cold holding
for refrigerated food should be held at or below 41° F. hot holding for
cooked foods must be a minimum temperature of 135° F. Heating
leftovers must be achieved at a minimum temperature of 165° F.
2. Preparing food too far ahead of service: Food prepared 12 or more
hours before service increases risk of temperature abuse.
3. Foods and food products must come from approved sources not
prepared at home or in unlicensed locations.
4. Poor personal hygiene and infected personnel: Personal cleanliness and
hand washing is very pertinent when handling food. Ensure that the
facility has a properly working hand sink with soap and single use paper
towels. Other hand washing methods may be approved by the health
authority for temporary operations. Wash these activities: using the
toilet, handling raw food, coughing or sneezing, smoking, handling
soiled items and disposing garbage.
5. Serving raw foods and ingredients: Ensure that raw products are fresh
and wholesome. Otherwise should not be served because they may
cause food borne disease. It is always safer to use pasteurized products.
6. Food protection: Be careful to protect food products at all times from
contamination by keeping them covered or packaged above ground or
off the floor. Eliminate unnecessary food handling and protect all foods
 from physical contamination such as sneezing, coughing, touching dirty
surfaces or containers.
7. Water Supply: When food is prepared on the site, a system capable of
producing enough hot water for frequent hand washing and cleansing
and sanitizing utensils either from a municipal source, a regulated
community well, a private well that has been tested to ensure it is free
from contamination or from sealed containers approved by a bottling
manufacturer meeting stare/federal guidelines.
8. Sewage: All sewage, including liquid waste, should be properly disposed
of by a public sewage system or by a sewage disposal system
constructed and operated according to local plumbing codes.
9. Garbage and Refuse: Must be kept in durable, easily cleanable, insect
and rodent proof containers that do not leak and do not absorb liquids.
10. Transportation: If food needs to be transported from one location
to another, keep it well covered and provide adequate temperature
controls.

TOOLS & EQUIPMENTS:

 MEASURING CUPS AND SPOONS

Most measuring spoon sets have a tablespoon, teaspoon, ½ teaspoon
and ¼ teaspoon, while most measuring cups come in sets with one cup,
½ cup, 1/3 cup, ¼ cup. For liquid measuring cups, you can get by with a
1 cup sixe, but it can be handy to have 2 cup and 4 cup ones in your
cupboard, too.

 Wooden Spoon(s)
Wooden spoons are great for all kinds of stirring because they’re so sturdy.
You’ll be able to use them with even the thickest, heaviest doughs.
 Rubber Spatula/Scraper
Rubber Spatula/Scraper is the go to to utensil for such tasks as gently
scraping out the contents of bowls without scratching the surface; stirring
and blending butters and other mixtures and gently folding mixtures.
 Spatula/Metal Turner
Having one with a thin metal blade can be especially handy it’ll be flexible
enough to easily slide under anything you’re moving without squishing the
dough or crumbling your cookies.

 Pastry Brush
Also known as a basting brush, is a cooking utensil used to spread butter,
oil or glaze on food. It can be used to grease a pan before pouring in cake
batter, to coat dough with melted butter or egg wash, or to “paint” milk on
top of a piecrust.

 Whisk
A whisk is a cooking utensil which can be used to blend ingredients smooth
or to incorporate air into a mixture, in a process known as whisking or
whipping.

 Rolling Pin
Rolling pins are definitely the most useful for rolling out piecrusts, cookie
dough and puff pastry.

 Hand Mixer/Stand Mixer

 It makes mixing up doughs and batters much easier and quicker and it’s by
far the best way to mix ingredients into a thick, stiff cookie dough without
tiring out your arm.

 Blender
A blender will definitely make some recipes quicker, but it doesn’t have a
ton of uses for bakers beyond pureeing fruit sauces.

 Rectangular Baking Pan

A regular baking pan (13x9x2 inches) is a definite must have. You can use it
for so many sweet things cakes, brownies and cookie bars.

 Round Cake Pan

To make a stunning, towering layer cake. Round cake pans come in 8 inch
and 9 inch diameters.

 Loaf Pan
Banana bread, pumpkin bread, zucchini bread all of our favorite homemade
bread recipes call for a loaf pan.

 Pie Plate
You can make savory pies like meatball pie and tacao pie for dinner, plus
some frozen icebox pies as well.

 Square Baking Pan

Cookie bars, cakes, brownies and corn bread are just a few of the baked
goods you can serve up from an 8x8 or 9x9 pan.
 Wire Rack
This handy tool allows air to circulate around baked goods as they cool, so
they’ll taste just as great at room temperature as they did fresh out of the
oven.

 Muffin Pan
Use this pan to show up at your next brunch with a tray of freshly baked
muffins or use it to make cupcakes you can use a muffin pan for lots of
different savoury recipes too.

 Pastry Blender
If you’re big on baking pies and biscuits, this is a handy tool to have it’ll
make cutting cold butter or shortening into flour much easier.

 Zester/Rasp Grater
Having this tool on hand will certainly make zesting easier, it’s not strictly
necessary.
DIVINE WORD COLLEGE OF LEGAZPI
Pullman Loaf

Mixing and Kneading Medium-Low 4m; Medium-High 8m Target Yield

1 Load
First Rise 1h Shape Pullman
Loaf
Rest 15m Portion Size 970
Final Proof 1h
Bake 20-225m @ 400F/205C

INGREDIENTS
Quantity Bakers %
Bread Flour 500 100.00%
Water 270 54.00%
Milk 100 20.00%
Sugar 24 4.80%
Butter 50 10.00%
Salt 6 1.20%
Instant Yeast 20 4.00%

970 194.00%

PROCEDURE
1. Preheat Oven
2. Set up stand mixer with a dough hook.
3. Put all ingredients in the mixing bowl.
4. Mix on medium low for 4 mins.
5. Mix on medium high for 8 mins.
6. Mix until smooth and elastic.
7. Do the Dough Test.
8. Take the dough out if the mixing bowl and transfer to a lightly oiled air tight
container.
9. Let dough rise. Dough should double in size.
10.Roll dough out of container onto lightly floured work surface.
11.Reshape dough and rest for 15 mins.
12.Shape the dough and place it in greased baking pan.
13.Let dough proof after shaping.
14.Apply egg wash and bake in the oven for 20-25 mins. Turning the baking
sheet once.
15.Remove loaf from the heat, and let cool.
Name Pizza Dough Date October 23, 2019
Code BS-401 Tested October 2019
Recipe# Revised
Yield 2 Portion Size 250g

Ingredients Specifications Bakers % Quantity Units

Bread Flour Sifted 100 500 Grams
Water Warm 68 340 Grams
Olive oil EVOO 5 25 Grams
Yeast 6 30 Grams
Salt Iodized 1.5 7 Grams
TOTALS 180.50 582.55 Grams
Mise en Place:
 Preheat oven to 5500F
 Measure all the ingredients before starting the mixing process.
 Before starting, combine water and yeast
Procedure
1. In a mixing bowl with a paddle attachment, add the bread flour, olive oil,
water and yeast mixture. Mix in low speed for 2-3 minutes.
2. Scrape the sides of the mixing bowl, and add the salt. Replace the
attachment with dough hook, and continue to knead on medium low for
7 mins or until smooth and elastic.
3. Transfer the dough in a work surface, and shape the dough in to a boule.
Let it rest in a greased mixing bowl for 15 minutes.
4. Divided the dough into 250g portions and shape into a boule. Let it rise in
greased baking sheet covered with plastic wrap for 45-60 minutes.
5. When ready to bake, transfer the dough in to a generously floured work
surface and shape it to a pizza. Start by flattering the center, stretching
the sides, and widening the surface of the dough. Dough should be
evenly flattened to ¼ inch thickness.
 6. Add 120ml of sauce, toppings, and cheese. Bake in the oven for 5-10
minutes. Depending on the oven used. Pizza is done cooking when the
bottom is crusty, and the cheese is bubbling and browned.
7. Remove from heat, cut into slices, and finish with a drizzle of olive oil.

Name Basic Focaccia Date October 23, 2019

Code BS-402 Tested October 2019
Recipe# Revised
Yield 1 Portion Size Whole Recipe

Ingredients Specification Bakers % Units

Quantity
Bread Flour Sifted 100 500 GRAMS
Water Warm 65 325 GRAMS
Olive oil EVOO 15 75 GRAMS
Yeast 6 30 GRAMS
Salt Iodized 1.5 7 GRAMS
187.50 937 GRAMS
TOTAL

Mise en Place:
 Preheat oven to 350 F
 Prepare a parchment paper lined greased half food fan
 Measure all the ingredients before starting the mixing process
 Before starting, combine water and yeast
  If adding herbs, add 7 grams

Procedure:
1. In mixing bowl with a paddle attachment, add the bread flour, olive oil,
water and yeast mixture. Mix in low speed for 2-3 minutes.
2. Scrapes the sides of the mixing bowl, and the salt. Replace the attachment
with dough hook, and continue to knead on medium low for 7 minutes or
smooth and elastic.
3. Transfer the dough in a work surface, and shape and dough in to a boule.
Let it rest in a greased mixing bowl for 15 minutes
4. Transfer the dough in the greased food pan, and flatten it using the fingers.
Covers with plastic wrap, and let it rise for 1 hour or until doubled in size.
5. When the dough is ready to bake, drizzle the top with 50ml water, and olive
oil . Then bake for 20-30 mins or until golden brown.
6. Flip the bread and brown the bottom side for 5-10 mins.
7. Let it cool for 15 minutes.
8. To serve, cut in into ½ inch thick slice, drizzle with olive oil, finish with a
dash of salt.
Name Pineapple Filling Date May 10, 2019
Code Ps-101 Tested
Recipe# Revised
;yield portion
Ingredients Specification Bakers% Quantity UNITS
Pineapple Tidbits 367 GRAMS
Corn starch 20 GRAMS
Water/ pineapple 30 GRAMS
juice
Sugar Refined 80 GRAMS
Bread crumbs 50 GRAMS
Cinnamon powdered 2 GRAMS
549 GRAMS
TOTAL

Mise en Place:
 Make a slurry by mixing water/ pineapple juice and cornstarch.
 Measure all the ingredients before starting the cooking process.
PROCEDURE:
1. In a pan, cook the pineapple including the sugar and bread crumbs
 2. Stir in the slurry to the pineapple mixture until fully incorporated add
cinnamon
3. Remove from heat, transfer to a clean container, and let it cool completely
before using.

Variation:
 Apple filling just substitute pineapple with apple.

Name Pate Sablee Date November 7, 2019

Code PS-103 Tested
Recipe# Revised
yield portion

Ingredients Specification Bakers% Quantity Units

All purpose flour Sifted 250 GRAMS
Butter Cold 125 GRAMS
Sugar Caster/superfine 125 GRAMS
Egg Cold 44 GRAMS
water Cold 7 GRAMS
551 GRAMS
TOTAL

Mise en place:
 Measure all the ingredients before starting the mixing process
Procedure
1. Cream the butter and sugar, until pale and fluffy.
2. Quickly mix the flour and creamed butter
3. Make a well in the center, add eggs, and add cold water then blend the
ingredients together
4. Roll the pastry into a ball, cover and chill for 1 hour

Name SHORTCRUST Date November 7, 2019

PASTRY
Code PS-104 Tested
Recipe# Revised
Yield Portion size

Ingredients Specificaton Bakers% Quantity Units

APF Sifted 225 GRAMS
Salt Iodized 1.5 GRAMS
Butter Cubed,cold 50 GRAMS
Shortening Cold 50 GRAMS
Sugar 5 GRAMS
Water Cold 45 GRAMS
376.5 GRAMS
Total
Mise en place
 Measure all the ingredients before starting the mixing process

Procedure
1. Mix all purpose flour and salt
 2. Cut the cold butter and shortening in the flour and rub them in until the
mixture resembles the texture of breadcrumbs
3. Make a well in the center add cold water, then blend the ingredients
together until clumpy
4. Roll the pastry into a ball, cover, and chill for 30 minutes before baking.
Roll out as required
5. Carefully lay the rolled out dough to pie mold , making sure that the
dough is laid flat on the surface of the mold, trim the excess pastry
dough, using a fork ,poke some holes on the dough
6. Add the cold fruit filling. For lattice crust, cut 14 strips of the pastry
dough, and use the strips to make an alternating 7x7 strip design.
7. Before baking, brush with egg wash , then bake with filling for 15-20
minutes at 350 degree Fahrenheit oven.
Name Pate Sucree Date November 7, 2019
Code PS-102 Tested
Recipe# Revised
Yield Portion size

Ingredients Specificaton Bakers% Quantity Units

APF Sifted 250 GRAMS
Butter SOFTENED 100 GRAMS
SALT IODIZRD 1.5 GRAMS
Sugar CASTER 75 GRAMS
Water Cold 7 GRAMS
EGG COLD 44 GRAMS

Total 376.5
Mise en place
 Measure all the ingredients before starting the mixing process

PROCEDURE
 1. Heap together APF, salt and caster sugar
2. Make a well in the center, and add the egg, softened butter, and water.
Work the ingredients together and knead the dough quickly and gently with
the heel of your hand
3. Form into a ball, cover, and cool in the fridge until ready to use.

Name Chiboust Cream Date December 13, 2019

Code PS-202.1 Tested
Recipe Revised
#
Yield 1,500 grams Portion
Size

Ingredients Specification Bakers % Quantity Units

Milk Full Cream 100.00 500 Grams
Vanilla Extract 0.40 2 Grams
Sugar Refined 6.00 30 Grams
Egg yolks Room Temp 33.00 160 Grams
Sugar Refined 6.00 30 Grams
Cornstarch Sifted 8.00 40 Grams
Italian Meringue Grams
Sugar Refined 80.00 400 Grams
Water 24.00 120 Grams
Egg whites Room Temp 48.00 240 Grams
Gelatin 2.50 12 Grams
TOTAL Grams
MISE EN PLACE
-Measure all the ingredients before starting the mixing process.

PROCEDURE:
1. Combine the milk, vanilla, and sugar and bring to boil, stirring to dissolve
the sugar.
2. Whip the egg yolks with the second quantity of sugar. Stir in the
cornstarch.
3. Temper the egg mixture with half of the hot milk. Pour this mixture back
into the pan with the remaining milk. Return to a boil and boil for 1
minute, until thickened.
4. Turn out into a bowl and cover the surface with plastic film to prevent a
skin from forming.
Keep warm while making the Italian meringue.
5. Boil the sugar and water until the temperature of the syrup reaches 258 F
(120 C). Whip the egg whites to firm peaks, then slowly pour the syrup
into the whites, whipping constantly.
Continue whipping until cool.
6. Soak gelatin in cold water and add to the hot pastry cream.
7. Mix until gelatin is dissolved. If the pastry cream is not warm enough,
rewarm it slightly.
8. Add one-third of the meringue to the cream and mix quickly to lighten
the mixtures.
9. Gently fold in the remaining meringue until evenly mixed.
Name Vanilla Syrup Date December 13, 2019
Code PS-205.1 Tested
Recipe Revised
#
Yield 380 g Portion size

Ingredients Specification Bakers % Quantity Units

Water 200 Grams
Sugar Refined 180 Grams
Vanilla bean Split in half 1 Pc
TOTAL 380 Grams
Mise en Place:
 Measure all the ingredients before starting the mixing process.

Procedure:
1. Place all the ingredients in a sauce pan and heat gently until the sugar is
dissolved.
2. Remove from heat and allow the vanilla to infuse for 30 mins.

Name Fruit Coulis Date December 13, 2019

Code PS-205.2 Tested
Recipe Revised
#
Yield 300 g Portion size

Ingredients Specification Bakers % Quantity Units

Berries or other soft fruits 200 Grams
Sugar Fine granulated 100 Grams
Water 40 Grams
Lemon Juice 15 Grams
Kirsch or other fruit brandy 20 Grams
or liquer
TOTAL 380 Grams
Mise en Place:
 Measure all the ingredients before starting the mixing process.

Procedure:
1. Puree the fruit in a blender or food processor and pass through a fine
sieve or chinois
2. Warm the fruit puree in a saucepan.
3. Separately, make a syrup of the sugar and water and boil to 220 F (105 C).
Mix unto the fruit puree.
4. Return to boil, strain, and mix in the juice and alcohol. Cool.
Name Blueberry Sauce Date December 13, 2019
Code PS-205.3 Tested
Recipe Revised
#
Yield 300 mL Portion size

Ingredients Specification Bakers % Quantity Units

Sugar Refined 45 Grams
Water 60 mL
Lemon Juice 30 mL
Blueberries Fresh 360 Grams
TOTAL 405 Grams
Mise en Place:
 Measure all the ingredients before starting the mixing process.

Procedure:
1. Put the sugar in a heavy saucepan. Heat until the sugar melts and then
caramelizes to rich golden brown.
2. Remove the pan from the heat and add the water. Because the pan is
very hot, the water will boil immediately, so be careful to avoid being
scalded by steam.
3. Simmer until the caramelized sugar is dissolved.
 4. Add the lemon juice and simmer 1 minute.
5. Add the blueberries and cook slowly for 5 to 10 minutes, until the berries
pop and the sauce is slightly reduced and thickened.
6. Taste for sweetness. If the berries are tart, add a little more sugar to
taste. Cool.

Name Pate a Choux with Craquelin Date December 13, 2019

Code PS-203 Tested
Recipe Revised
#
Yield 85 pcs Portion size 30 g

Ingredients Specification Bakers % Quantity Units

Pate a choux
Milk Whole 89.00 445 Grams
Water Room Temp 89.00 445 Grams
Salt Iodized 3.00 15 Grams
Sugar Refined 4.00 20 Grams
Butter Softened 79.00 395 Grams
All Purpose Flour Sifted 100.00 500 Grams
Eggs Whole 143.00 715 Grams
TOTAL 507.00 2,535 Grams
Craquelin
Butter Unsalted 128
Sugar Refined 200
All Purpose Flour Sifted 170
Vanilla Extract 10
TOTAL 507.00 2,535 Grams
Mise en Place:
 Measure all the ingredients before starting the mixing process.
 Prepare baking sheet lined with parchment paper.
 Prepare piping bag with star tip.
 Use pastry cutter in making craquelin
 Prepare cookie cutter for craquelin

Procedure:
Craquelin
1. In a bowl, mix butter and sugar until combined. Add flour, and mix until
combined. Then add the vanilla.
2. Scrape the dough out onto the counter, and pull it together into a ball.
Divide in half, shape each half into a disk and roll out each piece between
parchment paper until its about 1/8 to 1/16 inch thick. Freeze for atleast
30 min and then cut into rounds. Freeze until needed.

Pate a choux
3. Sift the flour and set aside.
4. Bring the milk, water, salt, sugar, and butter to a boil.
5. Remove from the heat, add the flour to the pot, stir to combine.
6. Return to the heat and, stirring constantly, cook the paste for 1 minute or
until it clears the side of the pot.
7. Transfer to a mixer with the paddle attachment, mix on low speed, and
add three-fourths of the eggs.
8. Add the remainder of the eggs.
9. Adjust to the proper consistency using hot milk.
10.Pipe into the desired shapes, top with craquelin, and brush lightly with
the egg wash.
11.Bake at 350 F (176 C) for 10 minutes with the vent closed and then at 325
F (163 C) for 15 to 20 minutes with the vent open.
12.Bake until the pastry has a well-browned exterior and is “dry” in the
center.
Name Crepe Date December 13, 2019
Code PS-201 Tested
Recipe Revised
#
Yield 25 crepes Portion size 45 – 60 ml

Ingredients Specification Bakers % Quantity Units

All-purpose flour Sifted 100.00 250 Grams
Sugar Refined 12.50 30 Grams
Salt Iodized 3.00 7.50 Grams
Eggs Fresh 75.00 (6 pcs) Grams
187.5
Milk Fresh 200.00 500 Grams
Butter Room 20.00 75 Grams
temperature
TOTAL 410.50 1,050 Grams
Mise en Place:
 Measure all the ingredients before starting the mixing process.
 Tools and equipment used: crepe pan/6-7in skillet, ladle (60ml)

Procedures:
Mixing:
13.Sift the flour, sugar and salt into a bowl.
14.Add the eggs and just enough of the milk to make a soft paste with the
flour. Mix until smooth and lump-free.
15.Gradually mix in the rest of the milk and the oil. The batter should be
about the consistency of heavy cream. Pass through a strainer.
16.Let the batter rest 2 hours before frying.

Frying:
1. Rub a 6-7in crepe pan or skillet with oil. Heat the pan over moderately
high heat until its very hot. Brush lightly with melted butter and pour off
any excess.
2. Remove pan from heat and pour in about 3-4 tablespoons (45-60ml) of
the batter. Very quickly tilt the pan to cover the bottom with a thin layer.
Immediately dump out any excess batter, the crepe must be very thin.
3. Return to the heat for about 1-1 ½ minutes, until the bottom is lightly
browned. Flip the crepe and brown the second side. The second side will
brown only in few spots and will not be as attractive as the first side. The
first side should always be the visible side when the crepe is served.
4. Slide the crepe onto a plate. Continue making crepes and stacking them
as the are finished. Grease the pan lightly when necessary.
5. Cover the finished crepes and refrigerate until needed.
Name Chiboust Cream Date December 13, 2019
Code PS-202.1 Tested
Recipe Revised
#
Yield 1,500 grams Portion size

Ingredients Specification Bakers % Quantity Units

Milk Full Cream 100.00 500 Grams
Vanilla Extract 0.40 2 Grams
Sugar Refined 6.00 30 Grams
Egg yolks Room Temp 33.00 160 Grams
Sugar Refined 6.00 30 Grams
Cornstarch Sifted 8.00 40 Grams
Italian meringue Grams
Sugar Refined 80.00 400 Grams
Water 24.00 120 Grams
Egg Whites Room Temp 48.00 240 Grams
Gelatin 2.50 12 Grams
TOTAL Grams
Mise en Place:
 Measure all the ingredients before starting the mixing process.

Procedure:
17.Combine the milk, vanilla, and sugar and bring to boil, stirring to dissolve
the sugar.
18.Whip the egg yolks with the second quantity of sugar. Stir in the
cornstarch.
19.Temper the egg mixture with half of the hot milk. Pour this mixture back
into the pan with the remaining milk. Return to a boil and boil for 1
minute, until thickened.
20.Turn out into a bowl and cover the surface with plastic film to prevent a
skin from forming. Keep warm while making the Italian meringue.
21.Boil the sugar and water until the temperature of the syrup reaches 258 F
(120 C). Whip the egg whites to firm peaks, then slowly pour the syrup
into the whites, whipping constantly. Continue whipping until cool.
22.Soak Gelatin in cold water and add to the hot pastry cream.
23.Mix until gelatin is dissolved. If the pastry cream is not warm enough,
rewarm it slightly.
24.Add one-third of the meringue to the cream and mix quickly to lighten
the mixture.
25.Gently fold in the remaining meringue until evenly mixed.
Name Vanilla Sponge Cake Date December 13, 2019
Code PS-204 Tested
Recipe Revised
#
Yield Portion size 230-285 g

Ingredients Specification
Bakers % Quantity Units
Cake Flour Sifted 100.00 250 Grams
Sugar Refined 80.00 200 Grams
Salt Iodized 2.50 6 Grams
Baking Powder 5.00 12 Grams
Vegetable Oil 50.00 125 Grams
Egg Yolks Room Temp 50.00 125 Grams
Water Room Temp 75.00 188 Grams
Vanilla Extract 2.50 6 Grams
Egg Whites Room Temp 100.00 250 Grams
Sugar Refined 50.00 125 Grams
Cream of Tartar 0.50 1 Grams
TOTAL 515.00 1,288 Grams
Mise en Place:
 Scale all the ingredients accurately before starting the mixing process.
 Have all ingredients at room temperature.
 Prepare 6-inch baking mold lined with parchment paper.
 Pre-heat oven to 375 F (190 C).
  Prepare wire rack.

Procedure:
26.Sift all dry ingredients, including part of the sugar, into a mixing bowl.
27.Mixing with a paddle attachment at second speed, gradually add the oil,
then the yolks, water, and liquid flavorings, all in a slow steady stream.
While adding the liquids, stop the machine several times to scrape down
the bowl and the beater. Mix until smooth, but do not over mix.
28.Whip the egg whites until they form soft peaks. Add the cream of tartar
and sugar in a stream and whip to firm, moist peaks.
29.Fold the whipped egg whites into the flour-liquid mixture.
30.Immediately deposit the batter in the pans with ungreased sides.
31.Bake in the oven for 18-20 mins.
32.Cool on a wire rack upside down.
Name Crème Chantilly Date December 13, 2019
Code PS-202.3 Tested
Recipe Revised
#
Yield 290 grams Portion size

Ingredients Specification Bakers % Quantity Units

Heavy cream or Whipping Cold 100.00 250 Grams
Cream
Sugar Powdered 16.00 40 Grams
Vanilla Extract 2.00 2 mL
TOTAL 167.00 290 Grams
Mise en Place:
 Measure all the ingredients before starting the mixing process.
 Make sure everything is cold.

Procedure:
33.Make sure the cream and all equipment and utensils are chilled.
34.Whip the cream until it forms soft peaks.
35.Add the sugar and vanilla. Continue whipping until the cream forms stiff
peaks but is still smooth. Do not overwhip or the cream will become
grainy and then separate to form particles of butter.
Name Crème Pâtissiere Date December 13, 2019
Code PS-202.2 Tested
Recipe Revised
#
Yield 1.12 L Portion size

Ingredients Specification Bakers % Quantity Units

Milk Full Cream 1000 Grams
Sugar Refined 125 Grams
Egg yolks 90 Grams
Whole eggs Room 125 Grams
Temperature
Cornstarch Sifted 75 Grams
Sugar 125 Grams
Butter Cold 60 Grams
Vanilla Extract 15 Grams
TOTAL Grams
Mise en Place:
 Measure all the ingredients before starting the mixing process.

Procedure:
36.In a heavy sauce pan or kettle, dissolve the sugar in the milk and bring
just to a boil.
37.With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl.
38.Sift the cornstarch and sugar into the eggs. Beat with the whip until
perfectly smooth.
39.Temper the egg mixture by slowing beating in the hot milk in a thin
stream.
40.Return the mixture to the heat and bring to a boil, stirring constantly.
41.When the mixture comes to a boil and thickens, remove from the heat,
42.Stir in the butter and vanilla. Mix until the butter is melted and
completely blended in.
43.Pour out into a clean, sanitized hotel pan or shallow pan. Cover with
plastic film placed directly in contact with the surface of the cream to
prevent a crust from forming. Cool and chill as quickly as possible.
44.For filling pastries such as eclairs and napoleons, whip the chilled pastry
cream until smooth before using.