Professional Documents
Culture Documents
Blondies VIU
Blondies 1 VIU
Brownie 1 VIU
Fudge BrowniesVIU
Cookies VIU
Biscotti VIU
Buckingham ShortbreadVIU
Cherry Blossom Cookies VIU
Conglaise VIU
Ginger DiamonsVIU
chocolate macaroon
Speculos VIU
Volcanic VIU
Gingerbread House
7-layer bars
Method
layer the ingredients in order- drizzle top with the condensed milk and bake at 350F for about 20
minutes or until set
Blueberry Pallet
Ingredients Unit 1x
Butter lb 2
Powder Sugar lb 2
Eggs ea 8
Bread Flour lb 2
Dried Blueberry oz 12
Vanilla Extract oz 2
Salt tsp 1
Total Weight 29
Method
3)Add Blueberries
4)Bake 375F
Blondies
Method
1. Begin creaming the butter, add the brown sugar and the baking powder.
3. Add the flour and scrape well after letting it mix in.
4. Add the chocolate chunks and let mix until thoroughly combined.
5. Deposit batter into half sheet pans that have been lightly sprayed and lined with parchment paper.
6. Bake at 350 for about 15-20 minutes. Let cool, wrap well, freeze.
BLONDIES
Butter lb 10
sugar lb 18
eggs lb 6.50
cake flour lb 13
water lb 4
butterscotch chips lb 1
Method
cream butter and sugar add eggs and corn syrup alternate dry and water add chips
Blondies
Butter g 150g
Eggs g 100g
AP Flour g 300g
Baking Powder g 5g
Salt g 4g
Vanilla Extract g 2g
Brownie (Dessert)
salt 2g
butter 120g
flour 85g
Method
Whip the eggs, the sugar, the salt and the inverted sugar.
Brownies (Nolan)
Butter 1375g
Sugar 4500g
Honey 1375g
Eggs 2000g
Cream 1000g
Method
4.Add cream.
Brownies
Butter 2724g
100% Chocolate907g
Eggs 2200g
Sugar 2272g
AP Flour 907g
Salt 43g
Chocolate Chips1814g
Method
Method
Butter g 1200g
Eggs ea x24
Sugar g 500g
Method
Chocolate Madeleine
Eggs 300g
Egg Yolks 5g
Sugar 200g
Flour 100g
Butter 250g
Method
Turtle Bars
Source: OGL
Butter 575g
AP Flour 1500g
Pecans 875g
Butter 750g
Method
1. Paddle first butter, sugar and ap flour. Press the dough into a large collar.
Fudge Brownies
Gianduja 225g
Butter 675g
Eggs 825g
Sugar 1350g
Baking Powder 8g
Salt 15g
Method
1. Combine and melt together the butter and all of the chocolates.
2. While that is melting with the paddle attachment, whip the eggs, sugar, salt, and baking powder.
3. Check the chocolate and butter, you don't want it to hot, just melted.
4. When the egg mixture has become light and yellow add the vanilla and coffee extracts.
5. Once the chocolate is melted lower the mixer speed and add the chocolate slowly , let mix until well
combined.
6. Sift the flour and add to the mixture, let mix until thoroughly combined.
7. Deposit 2500 grams per half sheet pan, that has been lightly sprayed and lined with parchment.
8. Bake at 350 for about 20-25 minutes, don't overbake, let cool, wrap well, label, freeze.
Eggs x30
Sugar 2600g
AP Flour 470g
Method
AP Flour 1000g
Method
1. Cut in the butter. Press crust into a rack on a sheet pan that has been sprayed and foiled.
Lemon Squares
Crust
Sugar 785g
h. Flour 2250g
Filling
Sugar 4200g
Flour 600g
Lemon Zest 1g
Eggs x64
Method
1. Mix the crust ingredients very well. Press into 2 pans firmly and evenly, sealing the sides of the pan
extender.
2. Bake at 350°F for 20-25 minutes until light brown. When they come out of the oven, make sure the
sides are sealed
4. Pour into the 2 pans and bake at 325°F for 30-40 minutes or until very lightly browned.
AP Flour 1360g
Baking Powder 48g
Salt 10g
Butter 600g
Sugar 800g
Vanilla 50g
Eggs x12
Method
3. Add eggs
4. Add dry
Raspberry Bars
sweet dough (pate Sucre)sheeted to 3 and line a paper lined sheet pan sheet
frangipan 2500g
Method
spray a sheet pan with pan spray and line with paper
sheet sweet dough and line the sheet pan and chill
spread the raspberries on the sheet pan and spread the frangipan ontop
sprinkle the top with the sliced almonds and bake at 350F
Cut 5cmx2cm
tropical angel bars
Method
place a piece of parchment paper on a sheetpan and place the shallow frame on top
layer the rest ingredients in order- drizzle top with the condensed milk and bake at 350F for about 20
minutes or until set
Turtle Bars
Source: OGL
Method
1. Paddle first butter, sugar and ap flour. Press the dough into a large collar.
Amoretti Cookies
Sugar g 600g
Method
AP Flour 1360g
Sugar 1150g
Salt 4g
Baking Powder 6g
Baking Soda 7g
Butter 225g
Yolks 8g
Anise 25g
Method
1. Creaming method.
Eggs ml 340g
Anise Seeds ml 60 ml
Method
2. Whip on high.
AP Flour 1360g
Sugar 1150g
Salt 4g
Baking Powder 6g
Baking Soda 7g
Butter 225g
Eggs 8g
Yolks 8g
Method
1. Creaming method.
Biscotti
Butter 1816g
Eggs x36
Salt 20g
Pecans 700g
Chocolate Chips1000g
Cinnamon 50g
Method
1. Creaming method.
2. Scale dough into 500g heads then roll into sheet width logs.
Breton Shortbread
Yolks 60g
Butter 150g
Salt 4g
AP Flour 200g
Method
4.Sheet to #5.
5.Bake at 370°F
Brownie Bisquit
Butter 3650g
Sugar 3200g
Eggs x64
Method
add dry
bake at 350
Buckingham Shortbread
Sugar 200g
Butter 400g
Salt 7g
Method
butter 2700g
sugar 1650g
eggs x24
vanilla 90g
flour 3070g
salt 53g
cinnamon 36g
oats 2000g
walnuts1560g
Method
Chocolate Biscotti
Baking Soda 5g
Eggs 170g
Sugar 160g
Trablit 15ml
Salt 2g
Method
1. Whip the eggs, sugar, espresso powder, vanilla and almond extracts and salt using the whip.
2. When the egg mix is light in color, on low speed mix in the sifted dry ingredients.
4. Form the dough into a strip and bake at 300f about 1 hour.
5. Remove from oven, let cool and the bake again at 275f for 12 minutes.
Brown Sugar lb 8
Butter lb 10
Sugar lb 8
Vanilla Extract oz 6
Eggs ea 40
AP Flour lb 18
Baking Soda oz 6
Salt oz 5
Chocolate Chip lb 15
Method
Creaming Method
Sugar 150g
Butter 150g
Cocoa Powder 2g
Method
salt grams 2g
Method
the dough will be very stiff - pipe into W shapes and bake 10-12 minutes at 350
Chocolate Viennese
Butter 500g
Salt 5g
Cornstarch 120g
Method
1. Mix the butter with the powder sugar to mix and soften (use the torch to soften the butter)
Butter # 5
Brown Sugar # 7
Eggs # 1.875
Salt oz 2
Baking Powder oz 1
Vanilla oz 1
Chocolate Chips# 8
AP Flour # 9.5
Method
1.Whip butter.
Salt grams 6g
Vanilla grams 3g
Method
1.Whip butter.
Sugar 450g
Butter 1015g
Honey 75g
Eggs 225g
Vanilla 15g
Salt 20g
Method
1. Begin creaming the butter, add to it the sugar, brown sugar, honey, salt, and baking soda. Cream well.
3. Combine the 2 flours and add them to the mixer in 3 batches scraping after each addition.
6. Label with the date, product name, and your initials. Bag, store in the proper spot in the cooler.
Source: OGL
Ingredients Unit 1x
Sugar # 16
Chocolate 50% # 22
Butter grams 8
AP Flour grams 4
Walnuts # 11
Pecans # 12
OR
Method
2.Make a ganache from butter and chocolate then slowly pour into eggs.
4.Mix in nuts.
Source: OGL
Eggs x88
Sugar 7288g
Butter 3632g
AP Flour 1822g
Walnuts 5010g
Pecans 5466g
OR
Method
2. Make a ganache from butter and chocolate then slowly pour into eggs.
4. Mix in nuts.
Sugar 450g
Butter 1015g
Honey 75g
Eggs 225g
Vanilla 15g
Salt 30g
Method
1.Begin creaming the butter, add to it the sugar, brown sugar, honey, salt, and baking soda. Cream well.
3.Combine the 2 flours and add them to the mixer in 3 batches scraping after each addition.
5.Scoop the cookies onto acetate line sheet pans with the yellow scoop. Cover with another piece of
acetate.
6.Label with the date, product name, and your initials. Bag, store in the proper spot in the cooler.
Source: OGL
Method
1. Creaming method.
Chocolate Diamant
Salt pinch
Method
1.Cream the butter with the vanilla bean. Add the confectioners sugar, salt, and egg yolks.
3.Divide the dough into 200g pieces, and shape each piece into logs with quarter size diameters.
5.Cut 1.5 cm slices, and lay them flat on a silicone baking mat. Bake at 320°F (160°C) on double sheet
pan for about 18 minutes or until brown.
Yield: 90 cookies.
Cigarette Paste
Source: OGL
Sugar 510g
AP Flour 510g
Method
1. Add in order. Combine well.
Cinnamon Cookies
Sugar 700g
Cinnamon 30g
Method
Conglaise
Sugar 800g
Eggs x12
Milk 125 g
Vanilla 1 Tbsp
Method
Ingredients Unit 1x
butter lb 4.5
eggs eah 16
cocoa powder oz 8
baking soda oz 3
salt oz 2 1/2
Total Weight 55
Method
Baking Powder 6g
Salt 2g
Vanilla Extarct 3g
Chocolate 470g
Butter 60g
Eggs 250g
Sugar 360g
Chocolate Chips400g
Method
Ginger Diamonds
Butter g 800g
AP Flour Kg 1000g
Yolks g 40g
Salt g 8g
Zested Lemons ea x7
Method
1) Using the Rubbed in Method, mix the flour and the butter, without over mixing it
Sugar 660g
Butter 360g
Molasses 90g
Ginger 8g
Cinnamon 8g
Eggs 360g
Method
1. Begin creaming the butter, add to it the sugar, brown sugar, baking powder, ginger, and cinnamon.
2. Cream well and scrape. Add the molasses, then the eggs, and egg whites.
4. Press the dough into sheet pans lightly sprayed and lined with acetate, cover with acetate.
5. Label with the date, the product name, and your initials, store in the proper spot in the cooler
Gingerbread House
Butter 430g
Sugar 430g
Milk 180g
Cinnamon 20g
Cloves 12g
Ginger 12g
Method
1. Heat butter, sugar, corn syrup, and milk in a saucepan. Stir constatly until the mix is smooth and the
sugar is melted.
3. Put butter mix in a bowl. Using the paddle, mix in the dry ingredients. Mix very well.
Gingerbread-Houses
Honey g 1200g
Salt g 115g
Butter g 3600g
AP Flour g 3600g
Cinnamon g 60g
Ginger g 60g
H2O g 1000g
Eggs ml 1000g
Molasses ml 1000g
Method
Creaming method
Butter 1125g
Egg White x6
AP Flour 1050g
Cornstarch 300g
Method
2. Add powdered sugar and lemon zest, mix until smooth (do not beat in air).
4. Sift together flour and cornstarch, add in and mix just until combined.
Linzer Tea Cookie
Sugar 170g
Butter 225g
Yolk 60g
Cinnamon 3g
Ground Cloves 1g
Method
Method
Chocolate Macaroons
Sugar 225g
Water 60g
Method
1.Place all the dry ingredients in a small mixer with the paddle attachment, add 1st part of the egg
whites and mix to a paste.
3.Make an italian meringue with the second part of the egg whites and fold into the almond paste while
still warm.
4.Pipe the mix with a plain nozzle #7 or #8 on silpat and bake on double sheet pan for 325F for 8-10
minutes.
(October 2006)
Method
1.Sift the almond flour, confectioners sugar, and cocoa powder, and mix well.
2.Whisk the egg whites, sugar, and egg white powder until firm.
3.Fold the dry mix, into the egg whites until mixture becomes shiny and and somewhat loose, but not
runny.
4.Pour into a piping bag and pipe quarter size bulbs onto a slicone baking mat. Let rest for 30 minutes.
5.Bake at 315°F (157°C) for 5 minutes with the vent closed and 6-7 minutes with the vent open. Let cool
and freeze immediately.
Filling
Method
Sift the almond flour, the powdered sugar and the cocoa powder together. Whip the egg whites and the
granulated sugar (French meringue)
Filling
Coconut Macaroons
Sugar 900g
Egg White 350g
Method
3. If tips get too dark, cover with foil until center is cooked.
4. be sure to check cookies for doneness as different sizes take more or less time!!
Sugar 600g
Method
2. Make a soft peak meringue with the egg white, sugar and egg white powder
4. Pipe with a small plain nozzle onto parchment that is on wet tray.
5. Let rest 2 hours to form a crust, bake at 350F then reduce temperature until finished.
Almond Flour
Icing Sugar
Egg White 1
Egg White 2
Sugar
Total Weight
Method
6.Pipe with a #8 nozzle on silpat and bake double panned at 325F for 8-10 mins.
French Macaroons
Sugar 250g
Method
1) Robocoup the flour and powder sugar together and pass throw a sifter
5) Bake at 325F
Macaroon
Water 120g
Sugar 480g
Whites 200g
T.P.T. 1000g
Whites 170g
Color tt
Method
4) Add alternating the TPT, the whites and the color to the meringue
5) Bake at 320 F
Sugar 80g
Method
6.Pipe with a #8 nozzle on silpat and bake double panned at 325F for 8-10 mins.
Macaroon (AUI)
Water 100g
Method
2.Cook the first portion of sugar and water to 110C and make italian meringue (use the second portion
of sugar in the whites)
3. When the meringue is cool, add the second portion of egg white to the TPT
Hazelnut Macaroons
Method
Sprinkle with chopped skinless hazelnuts and dust with powdered sugar.
Lemon Macaroons
Water 120g
Sugar 480g
Whites 200g
Poppy Seeds tt
Method
4) Add alternating the TPT, the whites and the color to the meringue
8) Bake at 320 F
Mint Macaroons
Water 120g
Sugar 480g
Whites 200g
T.P.T. 1000g
Whites 170g
Method
5) Bake at 320 F
Orange Macaroons
Water 120g
Sugar 480g
Whites 200g
T.P.T. 1000g
Whites 170g
Method
4) Add alternating the TPT, the whites and the color to the meringue
5) Bake at 320 F
Pistachio Macaroons
Water 120g
Sugar 480g
Whites 200g
Egg White Powder 3g
T.P.T. 1000g
Whites 170g
Color 25 drops
Method
4) Add alternating the TPT, the whites and the color to the meringue
5) Bake at 320 F
Raspberry Macaroon
Water 120g
Sugar 480g
Whites 200g
T.P.T. 1000g
Whites 170g
Method
4) Add alternating the TPT, the whites and the color to the meringue
5) Bake at 320 F
chocolate macaroon
almond powder325g
Method
combine the first 3 ingredients and pass in the vertical slicer or robot coup
combine the egg white and the sugar and whip until medium peaks
bake at 300F
Sugar 200g
Sugar 200g
AP Flour 75g
Method
1.Make a meringue with the egg whites and the first measure of sugar.
2.Sift together the ap flour, sugar, and almond flour.
*If possible, put the zest with the dry ingredients and rest overnight to impart flavor. Note: Almond
flour (204162)
Bailey's Macaroons
Macaroons mix
Bailey's filling:
white chocolate300g
butter 100g
gelatin powder 6g
Method
Whip the egg whites and the granulated sugar (French meringue)
Filling
Boil the cream; add gelatin powder (soak with 35 g of cold water).
Butter 906g
Salt 10g
Powder Sugar 906g
Vanilla 20g
AP Flour 1814g
cinnamon, to taste tt
Method
Butter 1362g
Shortening 1100g
Sugar 1180g
Vanilla Extract 80 ml
Eggs x22
AP Flour 2100g
Oats 2300g
Salt 1Tbsp
Cinnamon 2Tbsp
Raisins 1800g
Method
Creaming Method
Sugar 1010g
Butter 1010g
Eggs 450g
Vanilla 15g
Salt 26g
Method
1.Begin creaming the butter, add to this the brown sugar, sugar, salt, and baking powder.
2. Cream well and scrape. Add to this the eggs and the vanilla. Scrape well.
5. Scoop the cookies onto an acetate line sheet pan with the yellow scoop. Cover with another piece of
acetate.
6. Label with the date, the product name, and your initials. Bag, and store in the proper spot in the
cooler.
Sugar 1010g
Butter 1010g
Eggs 450g
Vanilla 15g
Salt 26g
Method
1.Begin creaming the butter, add to this the brown sugar, sugar, salt, and baking powder.
2. Cream well and scrape. Add to this the eggs and the vanilla. Scrape well.
5. Scoop the cookies onto an acetate line sheet pan with the yellow scoop. Cover with another piece of
acetate.
6. Label with the date, the product name, and your initials. Bag, and store in the proper spot in the
cooler.
Ingredients Unit 1x
Butter # 9
Sugar # 9
Brown Sugar # 9
Eggs # 3.375
Vanilla oz 3
Oatmeal # 11.25
Salt oz 5
Baking Soda oz 2
Raisins # 7.5
Total Weight 71
Method
Ingredients Unit 1x
Vanilla grams 85
Method
Palais
Ingredients Unit 1x
Sugar g 750
Egg White ea 24
Method
Ingredients Unit 1x
Maple flavouring ml 3
grams
Caramel grams
Total Weight 30
Method
Fold in pecans.
Drop tablespoonuls at a time about 2 inches apart onto greased cookie sheets. Bake at 140°C for 30
minutes or until dry and edges are golden.
eggs 1800g
sugar 1500g
butter 1362g
olive 250g
rosemary 17g
salt 60g
Method
Sugar 1010g
Butter 1010g
Eggs 450g
Vanilla 15g
Salt 26g
Method
1.Begin creaming the butter, add to this the brown sugar, sugar, salt, and baking powder.
2. Cream well and scrape. Add to this the eggs and the vanilla. Scrape well.
5. Scoop the cookies onto an acetate line sheet pan with the yellow scoop. Cover with another piece of
acetate.
6. Label with the date, the product name, and your initials. Bag, and store in the proper spot in the
cooler.
Sesame Cookie
Sugar 300g
Pectin 16g
Butter 150g
Glucose100g
Method
speculos
salt gram 8g
Method
cream the butter and the sugars, then add the cinnamon and salt
roll out and cut with a star cutter-brush water and sprinkle with crystal sugar
bake at 350
Glucoseg 230
Sugar g 230
Gelatin Powder g 8
Cold Water g 48
Butter g 190
Cook the sugar and the glucose to the 1st smoke. Deglaze with cream and cook at 224*F adds salt. Allow
to cool to 95*F and add butter with bur mixer.
Sugar Cookies
Sugar 1350g
Butter 1010g
Honey 75g
Eggs 225g
Vanilla 15g
Salt 20g
Method
1. Begin creaming the butter, add to this the sugar, honey, salt, and baking soda. Scrape well.
2. After this has been creamed well, add the eggs and the vanilla. Scrape well.
3. Combine the two flours and add to the mixer in three batches, scraping after each addition.
4. Scoop the cookies onto an acetate line sheet pan with the yellow scoop. Cover with another piece of
acetate.
5. Label with the date, the product name and your initials. Bag, store in the proper spot in the cooler.
6. Before baking, press the top of the cookie into grain sugar.
Method
whip sugar and eggs until ribbon using the whip attachment
Sugar Cookies
Sugar 1350g
Butter 1010g
Honey 75g
Eggs 225g
Vanilla 15g
Salt 20g
Method
1. Begin creaming the butter, add to this the sugar, honey, salt, and baking soda. Scrape well.
3. Combine the two flours and add to the mixer in three batches, scraping after each addition.
4. Scoop the cookies onto an acetate line sheet pan with the yellow scoop. Cover with another piece of
acetate.
5. Label with the date, the product name and your initials. Bag, store in the proper spot in the cooler.
6. Before baking, press the top of the cookie into grain sugar.
Sugar Cookies
Sugar 1350g
Butter 1010g
Honey 75g
Eggs 225g
Vanilla 15g
Salt 20g
Method
1. Begin creaming the butter, add to this the sugar, honey, salt, and baking soda. Scrape well.
2. After this has been creamed well, add the eggs and the vanilla. Scrape well.
3. Combine the two flours and add to the mixer in three batches, scraping after each addition.
4. Scoop the cookies onto an acetate line sheet pan with the yellow scoop. Cover with another piece of
acetate.
5. Label with the date, the product name and your initials. Bag, store in the proper spot in the cooler.
6. Before baking, press the top of the cookie into grain sugar.
Method
layer the ingredients in order- drizzle top with the condensed milk and bake at 350F for about 20
minutes or until set
Source: OGL
Butter 2000g
Salt 10g
Yolks 200g
Vanilla Beans x5
Flour 2250g
Method
1. Creaming method.
volcanic
Method
sift the dry ingredients together and combine with the hazelnuts, then add the
egg whites and heat slightly in a heavy bottomed pot just until glossy looking
place small spoonfuls onto a silpat and let rest for 30 minutes
these cookies spread quite aq bit so there should be adequete space between cookies
sugar 2722g
butter 2041g
honey 142g
eggs 454g
vanilla 28g
salt 70g
Method
creaming method
White Chocolate Macademia Cookie
Butter lb 6
Sugar lb 7
Brown Sugar lb 7
Eggs ea 32
Vanilla Extract oz 1
AP Flour lb 12
Salt tsp 8
White Chocolate lb 8
Macademian Nuts lb 4
Method
Creaming Method
Method
3.Break into small pieces and sprinkle onto silpat and bake at 350°F.
Method
1. Begin creaming the butter, add to it the sugar, brown sugar, honey, salt, and baking soda. Cream well.
3. Combine the 2 flours and add them to the mixer in 3 batches scraping after each addition.
5. Scoop the cookies onto acetate line sheet pans with the yellow scoop. Cover with another piece of
acetate.
6. Label with the date, product name, and your initials. Bag, store in the proper spot in the cooler.
Sugar 1010g
Butter 1010g
Eggs 450g
Vanilla 15g
Salt 26g
Method
1.Begin creaming the butter, add to this the brown sugar, sugar, salt, and baking powder.
2. Cream well and scrape. Add to this the eggs and the vanilla. Scrape well.
5. Scoop the cookies onto an acetate line sheet pan with the yellow scoop. Cover with another piece of
acetate.
6. Label with the date, the product name, and your initials. Bag, and store in the proper spot in the
cooler.
Method
1. Begin creaming the butter, add to it the sugar, brown sugar, honey, salt, and baking soda. Cream well.
3. Combine the 2 flours and add them to the mixer in 3 batches scraping after each addition.
6. Label with the date, product name, and your initials. Bag, store in the proper spot in the cooler.
sugar 2722g
butter 2041g
honey 142g
eggs 454g
vanilla 28g
salt 70g
Method
creaming method
Sugar 840g
Butter 900g
Eggs 400g
Vanilla 30g
Method
1. In the mixer bowl begin creaming the butter, add to it the sugar, brown sugar, salt, baking soda,
baking powder.
2. Cream well, and scrape. Add the peanut butter, scrape well.
5. Scoop the cookies onto an acetate lined sheet pan with the yellow scoop.
6. Cover with another sheet of acetate, label with the date, the product name, and your initials.
Baking Soda 5g
Butter 150g
Sugar 50g
Vanilla Extract 2g
Fleur de Sel 3g
Method
2.Add dry
4.Bake at 350
Sugar Cookies
Sugar 1350g
Butter 1010g
Honey 75g
Eggs 225g
Vanilla 15g
Salt 20g
Method
1. Begin creaming the butter, add to this the sugar, honey, salt, and baking soda. Scrape well.
2. After this has been creamed well, add the eggs and the vanilla. Scrape well.
3. Combine the two flours and add to the mixer in three batches, scraping after each addition.
4. Scoop the cookies onto an acetate line sheet pan with the yellow scoop. Cover with another piece of
acetate.
5. Label with the date, the product name and your initials. Bag, store in the proper spot in the cooler.
6. Before baking, press the top of the cookie into grain sugar.
gianduja 907g
butter 2722g
eggs x66
sugar 5443g
vanilla 170g
salt 57g
Method
whip sugar and eggs until ribbon using the whip attachment
sugar 2722g
butter 2041g
honey 142g
eggs 454g
vanilla 28g
salt 70g
creaming method
butter 2042g
honey 141g
eggs 454g
vanilla 28g
salt 35g
Methods
creaming method
butter 201g
honey 14g
eggs 44g
vanilla 2g
salt 3g
baking soda 4g
Methods
butter 181g
eggs 80g
vanilla 5g
baking soda 4g
baking powder 4g
Methods
gianduja 89g
butter 268g
eggs 330g
sugar 537g
vanilla 16g
coffee extract 5g
baking powder 2g
salt 5g
Methods
melt all chocolate and butter together whip sugar and eggs until ribbon
add vanilla and salt and coffee extract add melted chocolate and butter mixture
sugar 72g
butter 72g
eggs 32g
vanilla 1g
salt 1g
baking powder 1g
butter 227g
eggs 100g
vanilla 5g
salt 5g
walnuts181g
Methods
cake brownie
sweetex 181g
butter 272g
sugar 817g
eggs 295g
vanilla 11g
salt 11g
walnuts544g
water 90g
Methods
Biscotti
butter 153g
eggs 136g
sugar 136g
vanilla liquid 5g
salt 1g
Methods
granny's bars
butter 45g
eggs 20g
baking powder 1g
Methods
creaming
milanese
flour 1000g
butter 500g
sugar 500g
egg 200g
vanilla 1ea
five spice 5g
Methods
creaming method
cut into shapes and brush with egg and let dry bake off
Swabian cookies
flour 1000g
butter 500g
yolks 150g
cinnamon 15
white pepper 2g
Methods
creamimg method
cinnamon leaves
flour 100g
butter 60g
egg 25g
cinnamon 2g
Methods
creaming method
flour 100g
butter 40g
sugar 70g
egg 25g
Methods
almond bread
flour 100g
butter 60g
yolks 20g
cinnamon 2g
Methods
flour 100g
butter 80g
yolk 10g
lemon zest x1
vanilla 10g
Methods
creaming method
Pertikus
butter 200g
sugar 150g
flour 200g
vanilla 10g
Methods
creaming method
almond shortbreads
almond paste 150g
sugar 75g
salt 2g
vanilla liquid 3g
Methods
work the first four ingredients using paddle until smooth dough then add soft butter vanilla and
remaing egg whites add flour
gianduja 90g
butter 272g
eggs 330g
sugar 544g
vanilla 17g
coffee extract 5g
B.P. 2g
Methods
add vanilla and salt and coffee extract add melted chocolate and butter mixture add dry ingredients
butter 270g
sugar 165g
eggs 120g
vanilla 9g
flour 307g
salt 5g
cinnamon 3g
oats 200g
walnuts156g
Methods
add oats then walnuts, cherries, and chocolate chunks scoop with black scoop
sugar 22g
eggwhite 11g
Methods
sugar 308g
butter 168g
baking powder 7g
molasses 42g
ginger 3g
cinnamon 3g
eggs 168g
Methods
creaming
sugar 400g
water 150g
sugar 50g
make an italian meringue with the 1st sugar and water while meringue is warm fold in melted pate de
cacao pipe out and bake in 200F oven
whites 175g
egg 60g
Methods
Makes 12
5g shelled hazelnuts
110g butter
x2 eggs
Toast the hazelnuts in the oven for 4-5 minutes, watching carefully to make sure they don’t burn. Melt
the chocolate and butter in a heavy saucepan set over a low to moderate heat, then remove from the
heat.
Beat the eggs and sugar until combined and slightly frothy, then stir in the butter and chocolate. Tip in
the flour and fold it in gently with a large metal spoon. Briefly fold in the raspberries and hazelnuts.
Scoop the mixture into the cake tin with a rubber spatula and bake in the centre of the oven for 30-40
minutes. To check if the brownies are done, insert a metal skewer into the centre of the cake. It should
come out with just a little cake sticking to it – remember, this is a very moist and sticky cake.
Leave to cool completely before slicing. Serve garnished with the extra raspberries, if using.
LINZER PASTE I
750 g flour
450 g butter
250 g sugar
tt cinnamon
tt ground cloves
tt lemon zest
LINZER PASTE II
1 000 g flour
500g butter
500g sugar
150g egg
85g milk
tt cinnamon
tt ground cloves
Linzer paste
Raspberry jam
Pin out the paste 4 mm thick, cut 8 cm wide strips and place on a sheet.
Spread the jam down the middle. Brush the edges with egg and place paste strips crossways over the
jam. A paste roll down each long edge and pinch.
Linzer paste
Pin out the paste 3 to 4 mm thick and put out in bar moulds (approx. 3 cm high)
Thin the almond mixture with vanilla-crème to a spreading consistency and add a little lemon zest.
Fill in, spread level and cover with paste. Pinch the edge, brush with egg, mark with a fork and docker.
Then bake (210 to 220C)
Mixture
200 g milk
Soften together
80 g sugar
40 g melted butter
80 g egg yolk
400 g sugar
Placed on top
Method
Pin out sweet paste to 3.5 mm thick, place on a sheet and docker.
Spread with up to 150 g damson jam. Enclose in a frame, fill in the mixture, cover with the damsons and
bake (200 to 210 C)
Cherry slices
SHORT BREAD
Ingredients
800g Flour
400g Butter
200g Sugar
3 Lemons, zested
Method
Rub the flour, butter and sugar with the lime zest until it comes together
Chill for 1 hour, roll out 1\2-cm thick and cut with a 2-cm ring
BISCUIT COULIERRE
Ingredients
16 Egg whites
480g Sugar
16 Egg yolks
480g Flour
Method
Bake at 180\200C
550g Butter
50g Honey
500g Flour
550g Oats
Pinch of Salt
Topping: 100g Pecan nuts, toasted and chopped
Method
Melt the butter, sugar and honey and add to the oats, flour, baking powder and the chopped apricots
Bring together to a dough with a little water if the mix is too dry
Scatter the chopped topping of pecan nuts and apricots and lightly press into the dough
Puff Pastry
Evenly and thinly spread the royale icing onto the chilled puff pastry
Freeze well and place onto a baking tray as they are easy to handle this way
VANILLA CRESCENTS
2.8 kg Flour
800g Sugar
1 kg Ground Almonds
20 Egg yolks
Method
Do not overwork
VIENESE BISCUITS
580 g butter
750 g flour
Vanilla essence
Method
Pipe immediately.
Makes 12
50g deluxe Belgian continental dark chocolate, broken into small pieces
5g shelled hazelnuts
110g butter
2 medium eggs
Method
Toast the hazelnuts in the oven for 4-5 minutes, watching carefully to make sure they don’t burn. Melt
the chocolate and butter in a heavy saucepan set over a low to moderate heat, then remove from the
heat.
Beat the eggs and sugar until combined and slightly frothy, then stir in the butter and chocolate. Tip in
the flour and fold it in gently with a large metal spoon. Briefly fold in the raspberries and hazelnuts.
Scoop the mixture into the cake tin with a rubber spatula and bake in the centre of the oven for 30-40
minutes. To check if the brownies are done, insert a metal skewer into the centre of the cake. It should
come out with just a little cake sticking to it – remember, this is a very moist and sticky cake.
Leave to cool completely before slicing. Serve garnished with the extra raspberries, if using.
VIENNESE WAFFLES
Waffles
1000 g flour
500g butter
500g sugar
250g egg
cinnamon
lemon zest
Apricot jam
Mark one of three bases into squares and decorate with piping glaze to a diamond pattern.
Bake (210 to 220 C) and while still hot sandwich with jam.
LINZER PASTE I
750 g flour
450 g butter
250 g sugar
cinnamon
ground cloves
lemon zest
LINZER PASTE II
1 000 g flour
500g butter
500g sugar
150g egg
85g milk
10g ammonium
bicarbonate
cinnamon
ground cloves
Linzer paste
Raspberry jam
Pin out the paste 4 mm thick, cut 8 cm wide strips and place on a sheet.
Spread the jam down the middle. Brush the edges with egg and place paste strips crossways over the
jam. A paste roll down each long edge and pinch.
Linzer paste
Thin the almond mixture with vanilla-crème to a spreading consistency and add a little lemon zest.
Fill in, spread level and cover with paste. Pinch the edge, brush with egg, mark with a fork and docker.
Then bake (210 to 220C)
APPLE SLICES
Mixture
70 g butter
100 g sugar
60 g almond mixture
lemon zest
cinnamon
creamed together
50 g egg
added
200 g flour
7 g baking powder
150 g milk
Mixed through
100 g sultanas
Added
Placed on top
Method
Pin out sweet paste 3.5 mm thick, place on a sheet and docker.
Enclose wit a frame, fill with the mixture and spread level. Cover wit apple slices and bake (approx. 200
C)
Mixture
400 g milk
50 g butter
75 g sugar
Boiled together
60 g corn flour
100 g milk
Added
75 g sugar
700 g apricot
Method
Pin out sweet paste 3.5 mm thick, place on a sheet, docker and lightly bake
Allow to cool fully, remove the frame, glaze and cut into pieces.
DAMSON SLICES
Mixture
200 g milk
Soften together
80 g sugar
40 g melted butter
80 g egg yolk
400 g sugar
900 g damsons
Placed on top
Method
Pin out sweet paste to 3.5 mm thick, place on a sheet and docker.
Spread with up to 150 g damson jam. Enclose in a frame, fill in the mixture, cover with the damsons and
bake (200 to 210 C)
Cherry slices
HAZELNUT TORTE
Sponge
600 g egg yolk
400 g sugar
Whip together
300 g glucose
600 g water
Lightly warmed, mixed with the hazelnuts and then added to the egg yolk.
400 g sugar
Whipped to a snow
400 g flour
Folded in
Method
After baking thinly coat with the couverture while still slightly warm.
SHORT BREAD
Ingredients
800g Flour
400g Butter
200g Sugar
3 Lemons, zested
Method
Rub the flour, butter and sugar with the lime zest until it comes together
Chill for 1 hour, roll out 1\2-cm thick and cut with a 2-cm ring
BISCUIT COULIERRE
16 Egg whites
480g Sugar
16 Egg yolks
480g Flour
Method
Whisk the whites and sugar to a stiff meringue
Bake at 180\200C
550g Butter
50g Honey
500g Flour
550g Oats
Pinch of Salt
Method
Melt the butter, sugar and honey and add to the oats, flour, baking powder and the chopped apricots
Bring together to a dough with a little water if the mix is too dry
Roll individual Balls the size of a walnut
Scatter the chopped topping of pecan nuts and apricots and lightly press into the dough
Puff Pastry
Evenly and thinly spread the royale icing onto the chilled puff pastry
Freeze well and place onto a baking tray as they are easy to handle this way
FEUILLETINE TOASTIES
Ingredients
500g Strong flour
500g Butter
500g Sugar
6 Eggs
3 Zest of Lemon
Method
Rub the butter into the flour to a fine crumb, add the sugar and feuilletine
Mix in the lemon zest and bring together with the eggs
VIENESE BISCUITS
580 g butter
750 g flour
Vanilla essence
Method
Pipe immediately.
Biscuit Cuillere
Yolks 300g
Sugar 510g
Method
2.Mix the yolks with the inverted sugar (Trimolene) until light and foamy.
5.Bake at 390°F.
*For flavor, add to the meringue 10% Note: Inverted Sugar (521001)
Gingerbread House
Butter 430g
Sugar 430g
Milk 180g
Cinnamon 20g
Cloves 12g
Ginger 12g
Method
1. Heat butter, sugar, corn syrup, and milk in a saucepan. Stir constatly until the mix is smooth and the
sugar is melted.
3. Put butter mix in a bowl. Using the paddle, mix in the dry ingredients. Mix very well.
Method
4. Refrigerate.