Cerere R

wertwrtwBars VIU
AP Flour 1360g
Sugar 1150g
Salt 4g
Baking Powder 6g
Baking Soda 7g
Butter 225g
Orange Zest and Juice 1g
Lemon Zest and Juice 1g
Eggs 8g
Yolks 8g
Anise 25g
Method
1. Creaming method.
2. Divide into 500g logs.
3. Egg wash logs and bake.
4. Chill, slice and rebake.
Anise Seed Cookies
Eggs ml 340g
Sugar grams 455g
Pastry Flour grams 455g
Anise Seeds ml 60 ml
Method
1. Warm eggs and sugar over bain-marie until hot.
2. Whip on high.
3. Fold in flour and seeds.
4. Pipe on silpats. Let sit at room temperature for minimum of 10 hours.

5. Bake at 350° for 10 minutes.
Apricot Almond Biscotti
AP Flour 1360g
Sugar 1150g
Salt 4g
Baking Powder 6g
Baking Soda 7g
Butter 225g
Orange Zest and Juice x1
Eggs 8g
Yolks 8g
Dried apricot, chopped 100g
Whole almonds 200g
Method
1. Creaming method.
2. Divide into 500g logs.
3. Egg wash logs and bake.
4. Chill, slice and rebake.
Biscotti
Butter 1816g
Brown Sugar 2400g
Eggs x36
Hard Flour 4400g
Pastry Flour 1000g
Baking Powder 160g

Salt 20g
Pecans 700g
Chocolate Chips1000g
Cinnamon 50g
Method
1. Creaming method.
2. Scale dough into 500g heads then roll into sheet width logs.
3. Press down to flatten.
4. Bake at 350 about 20 mins until golden.
5. Slice and rebake at 200 until dry.
Breton Shortbread
Source: Des Alpes Culinary School
Yolks 60g
Caster Sugar 140g
Butter 150g
Salt 4g
AP Flour 200g
Baking Powder 20g
Method
1.Sift the ap flour, salt, and baking powder together.
2.Cream the butter, caster sugar, and yolks.
3.Add the flour mixture to the butter mixture.
4.Sheet to #5.
5.Bake at 370°F
* This must be baked in a ring/pan because it will spread if not contained.

Brownie Bisquit
Butter 3650g
Sugar 3200g
Melted Chocolate 2200g
Eggs x64
Cake Flour 1920g
Method
Cream butter and sugar
add eggs, add chocolate
add dry
1500g per tray, makes 9 trays (1 x)
bake at 350
Buckingham Shortbread
Sugar 200g
Butter 400g
Salt 7g
Pastry Flour 120g
Bread Flour 410g
Vanilla Extract 10g
Method
1. Gently cream the sugar, salt and butter…do not aerate
2. Add dry, mix just until incorperated.
3. Do not over mix
4. Chill until use.

cherry blossom cookies
butter 2700g
sugar 1650g
brown sugar 1400g
eggs x24
vanilla 90g
flour 3070g
baking powder 110g
salt 53g
cinnamon 36g
oats 2000g
walnuts1560g
chocolate chunks 3280g
dried cherries 2120g
Method
cream buter and sugars
add flour, salt, and baking powder
add oats, walnuts, cherries, and chocolate chunks
scoop w/ black scoop
Chocolate Biscotti
Cake Flour 250g
Baking Soda 5g
Cocoa Powder 35g
Eggs 170g
Sugar 160g
Trablit 15ml
Vanilla Extract 5ml

Almond Extract 1ml
Salt 2g
Chocolate Chunks 150g
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.
3. Fold in the chocolate.
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.
Chocolate Chip Cookie
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
Cookie for Profiterols
Almond Flour 150g
Sugar 150g
Cake Flour 150g
Butter 150g
Cocoa Powder 2g
Method
creaming method chill, roll and cut
viennese chocolate cookies
all purpose flour grams 260g
cocoa powder grams 30g
butter grams 250g
confectioner's sugar grams 100g
salt grams 2g
egg whites grams 60g
Method
whip the butter and sugar until it is light and creamy
add the salt, and then add the egg whites
then add the dry
the dough will be very stiff - pipe into W shapes and bake 10-12 minutes at 350
Chocolate Viennese
Butter 500g
Powder Sugar 200g
Egg White 80g
Salt 5g
Cocoa Powder 50g
Cornstarch 120g
Hard Flour 400g
Method
1. Mix the butter with the powder sugar to mix and soften (use the torch to soften the butter)
2. Add in the egg white, be sure to scrape the bowl.
3. Sift together the dry and add in but do not overmix.
4. Pipe with a star tube.
Chocolate Chip Cookies
Source: Norman Love
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.
2.Add sugar, eggs, and vanilla.
3.Add Flour, salt, and chocolate.
4.Scoop cookie dough onto parchment. Chill for 3 hours.
5.Bake at 350°F for 15-20 minutes.
Note: Eggs = 11.875# = 11# 14 oz
Chocolate Chip Cookies
Source: Norman Love

Butter grams 227g
Brown Sugar grams 318g
Eggs grams 84g
Salt grams 6g
Baking Powder grams 3g
Vanilla grams 3g
Chocolate Chipsgrams 364g
AP Flour grams 432g
Method
1.Whip butter.
2.Add sugar, eggs, and vanilla.
3.Add Flour, salt, and chocolate.
4.Scoop cookie dough onto parchment. Chill for 3 hours.
Note: Eggs = 11.875# = 11# 14 oz
Chocolate Chunk Cookies
Sugar 450g
Brown Sugar 900g
Butter 1015g
Honey 75g
Eggs 225g
Vanilla 15g
Cake Flour 1125g
Bread Flour 565g

Salt 20g
Baking Soda 22g
Method
1. Begin creaming the butter, add to it the sugar, brown sugar, honey, salt, and baking soda. Cream well.
2. Add the eggs and vanilla scrape well.
3. Combine the 2 flours and add them to the mixer in 3 batches scraping after each addition.
4. Add the chocolate chips and mix to combine thoroughly.
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.
Chocolate Chunk Cookies 2
Source: OGL
Ingredients Unit 1x
Eggs each x88
Sugar # 16
Chocolate 50% # 22
Butter grams 8
AP Flour grams 4
Baking Powder ounces 2
Walnuts # 11
Pecans # 12
OR
Macadamia (omit walnuts,pecans) # 23
Total Weight 186

Method
1.Whip eggs and sugar until extremely light.
2.Make a ganache from butter and chocolate then slowly pour into eggs.
3.Switch to paddle and incorporate flour and baking powder.
4.Mix in nuts.
5.Allow to set slightly before scooping.
Chocolate Chunk Cookies 2
Source: OGL
Eggs x88
Sugar 7288g
Chocolate 50% 10021g
Butter 3632g
AP Flour 1822g
Baking Powder 68g
Walnuts 5010g
Pecans 5466g
OR
Macadamia (omit walnuts,pecans) 10476g
Method
1. Whip eggs and sugar until extremely light.
2. Make a ganache from butter and chocolate then slowly pour into eggs.
3. Switch to paddle and incorporate flour and baking powder.
4. Mix in nuts.
5. Allow to set slightly before scooping.

Chocolate Chunk peppermint cookies
Sugar 450g
Brown Sugar 900g
Butter 1015g
Honey 75g
Eggs 225g
Vanilla 15g
Cake Flour 1125g
Bread Flour 565g
Salt 30g
Baking Soda 22g
peppermint chunks 500g
Method
1.Begin creaming the butter, add to it the sugar, brown sugar, honey, salt, and baking soda. Cream well.
2.Add the eggs and vanilla scrape well.
3.Combine the 2 flours and add them to the mixer in 3 batches scraping after each addition.
4.Add the chocolate chips and mix to combine thoroughly.
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.
Chocolate Diamant Cookie
Source: OGL
Butter grams 2000g
Confectioners Sugar grams 800g
Salt grams 10g
Eggs grams 250g
Cake Flour grams 2000g

Cocoa Powder grams 250g
Method
1. Creaming method.
2. Ice box cookie.
Chocolate Diamant
Source: Modern Baking (October 2006)
Butter (82% fat)300g
Confectioners Sugar 131g
Egg Yolks 30g
Salt pinch
Vanilla Bean, scraped x1
Flour, sifted 338g
Cocoa Powder 60g
Turbinado sugar (as needed) as needed
Method
1.Cream the butter with the vanilla bean. Add the confectioners sugar, salt, and egg yolks.
2.Gently add the sifted flour. Do not overmix.
3.Divide the dough into 200g pieces, and shape each piece into logs with quarter size diameters.
4.Egg wash each log and roll them in turbinado sugar.
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
Egg Whites 400g
Heavy Cream 454g
Melted Butter 225g
Method
1. Add in order. Combine well.
Cinnamon Cookies
Ground Almonds 1200g
Powder Sugar 700g
Sugar 700g
Cinnamon 30g
Lemon Rappe 30g
Orange Rappe 60g
Egg Whites 230g
Method
1. Mix dry ingredients together,mix in egg whites
2. roll and cut, rest overnight
Conglaise
Desicated Coconut 2500g
Sugar 800g
Eggs x12
Milk 125 g
Vanilla 1 Tbsp
Method
1. Mix all ingredients until well combined.
2. Press into scoop for best results.
3. Use purples scoop and freeze.
Dark chocolate chips Cookie
Ingredients Unit 1x
caster sugar lbs 3
brown sugar lbs 3
butter lb 4.5
eggs eah 16
cake flour lb 7.25
cocoa powder oz 8
baking soda oz 3
salt oz 2 1/2
dark chocolate chunks (Caraibes valrho 6 12
chopped toasted hazelnlb 1.5
Total Weight 55
Method
Proceed as a regular cookies recipe.
Do not over bake (cookies must remain very moist
Double Chocolate Chip Cookie
Pastry Flour 60g
Baking Powder 6g
Salt 2g
Vanilla Extarct 3g
Chocolate 470g
Butter 60g
Eggs 250g
Sugar 360g
Chocolate Chips400g
Method
1) Melt chocolate, butter and vanilla toghether.
2) Sift together pastry flour, baking powder and salt.
3) Whip eggs and sugar until light and thick.
4) Add chocolate then dry ingredients.
5) Let set then scoop.
6) Sprinkle with sea salt…bake 375 for about 10 mins
Ginger Diamonds
Butter g 800g
AP Flour Kg 1000g
Powder Sugar g 400g
Vanilla Sugar g 15g
Yolks g 40g
Salt g 8g
Ginger Powder g 30g
Zested Lemons ea x7
Method
1) Using the Rubbed in Method, mix the flour and the butter, without over mixing it
2) Add the rest of the ingredients until just mixed
Ginger Bread Cut Outs
Brown Sugar 420g

Sugar 660g
Butter 360g
Baking Powder 15g
Molasses 90g
Ginger 8g
Cinnamon 8g
Eggs 360g
Egg Whites 45g
Cake Flour 1575g
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.
3. Add the cake flour in batches, scraping after each addition.
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
Corn Syrup 510g
Milk 180g
Bread Flour 1400g
Baking Soda 12g
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.
2. Sift together the dry ingredients.
3. Put butter mix in a bowl. Using the paddle, mix in the dry ingredients. Mix very well.
4. Place on floured sheet pans, refrigerate.
Gingerbread-Houses
Brown Sugar g 4500g
Sugar g 6350g
Honey g 1200g
Salt g 115g
Baking Soda g 115g
Butter g 3600g
Cake Flour g 11800g
AP Flour g 3600g
Cinnamon g 60g
Ginger g 60g
H2O g 1000g
Eggs ml 1000g
Molasses ml 1000g
Method
Creaming method
Lemon Tea Cookie
Butter 1125g
Powdered Sugar 600g
Egg White x6
AP Flour 1050g
Cornstarch 300g
Lemon Zest 20g
Method
1. Soften butter in mixer (very soft).
2. Add powdered sugar and lemon zest, mix until smooth (do not beat in air).
3. Add egg whites slowly, remember to scrape the bowl.
4. Sift together flour and cornstarch, add in and mix just until combined.
Linzer Tea Cookie
Source: The Empress Pastry 176
Sugar 170g
Butter 225g
Yolk 60g
Bread Flour 225g
Cinnamon 3g
Ground Cloves 1g
Ground Hazelnut 15g7
Orange Zest (pre made) 25g
Method
Please do not overmix. 2 trays dough.
Chocolate Macaroons Mix
powdered sugar 450g
almond flour 250g
egg whites 200g
granulated sugar 50g

cocoa powder 10g
cream of tartar 1.5g
Method
Follow regular procedure for macarons.
Chocolate Macaroons
Almond Flour 250g
Powder Sugar 220g
Cocoa Powder 30g
Egg Whites #1 80g
Sugar 225g
Water 60g
Egg Whites #2 80g
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.
2.Cook the sugar to 118C.
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.
Chocolate Macaroons - Modern Baking
(October 2006)
Almond Flour 570g
Confectioners Sugar 1020g
Cocoa Powder 105g
Egg Whites 450g

Sugar (sucrose) 135g
Egg White Powder 21g
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.
Yield: 120 cookies.
Chocolate Passion Fruit Macaroons
almond flour 250g
icing sugar 400g
egg whites 10g
egg whites (whipped) 200g
cocoa powder 15g
Filling
passion fruit puree 350g
milk chocolate “40%” 725g
inverted sugar 50g
butter (plugra) 130g
Method
Sift the almond flour, the powdered sugar and the cocoa powder together. Whip the egg whites and the
granulated sugar (French meringue)
Fold until mix gets shiny.
Filling
Boil the passion fruit puree and the inverted sugar.
Coconut Macaroons
Coconut Desicated 900g
Sugar 900g
Egg White 350g
Method
1. Mix ingredients together.
2. Scoop and shape, bake at 350F for about 12 minutes.
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!!
French Macaroons (Anil)
Powder Sugar 760g
Almond Flour 800g
Egg Whites 600g
Sugar 600g
Egg White Powder 25g
Method
1. Mix together the sifted powder sugar and almond flour.
2. Make a soft peak meringue with the egg white, sugar and egg white powder
3. Add in any color or flavoring just at the end of mixing.
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.

French Macaroons (Tiptur)
Almond Flour
Icing Sugar
Egg White 1
Egg White 2
Sugar
Total Weight
Method
1.Whip the egg whites with the sugar until stiff.
2.Sift the almond flour with the powder sugar.
3.Fold together the meringue and AF mixture.
4.Mix in the remaining egg whites if needed to loosen the mix.
5.Rest the macaroons for 2 hours before baking to form a skin.
6.Pipe with a #8 nozzle on silpat and bake double panned at 325F for 8-10 mins.
French Macaroons
Almmond Flour 250g
Powder Sugar 250g
Egg Whites 187g
Sugar 250g
Method
1) Robocoup the flour and powder sugar together and pass throw a sifter
2) Cook the sugar to soft ball (120C)
3) Make an Italian Meringue with soft ball sugar and whites
4) Fold in flour sugar mix into the meringue
5) Bake at 325F

Macaroon
Water 120g
Sugar 480g
Whites 200g
Egg White Powder 3g
T.P.T. 1000g
Whites 170g
Color tt
Method
1) Cook sugar and water to 118 C
2) At 112 C start wipping your whites and powder
3) Add the sugar to the whites and make a meringue
4) Add alternating the TPT, the whites and the color to the meringue
5) Bake at 320 F
T.P.T = 1/2 Almond Flour, 1/2 Powder Sugar
French Macaroons (Tiptur)
Almond Flour 250g
Icing Sugar 400g
Egg White 1 10g
Egg White 2 200g
Sugar 80g
Method
1.Whip the egg whites with the sugar until stiff.
2.Sift the almond flour with the powder sugar.
3.Fold together the meringue and AF mixture.
4.Mix in the remaining egg whites if needed to loosen the mix.
5.Rest the macaroons for 2 hours before baking to form a skin.

6.Pipe with a #8 nozzle on silpat and bake double panned at 325F for 8-10 mins.
Macaroon (AUI)
Granulated Sugar 300g
Water 100g
Egg Whites 110g
Granulated Sugar 30g
Almond Flour 300g
Powder Sugar 300g
Egg Whites 110g
Method
1. Robo coupe the Almond flour and powder sugar.
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
4. Fold in the meringue into the TPT, egg white mixture
5. bake at 300F for 8-10 minutes
Hazelnut Macaroons
hazelnut flour (toasted) 200g
A.P. flour 20g
egg whites 250g
chopped skinless chopped hazelnuts) tt
Method
Combine the 3 first ingredients.
Whip egg whites and granulated sugar as a “French” Meringue.

Sprinkle with chopped skinless hazelnuts and dust with powdered sugar.
Lemon Macaroons
Water 120g
Sugar 480g
Whites 200g
Egg White Powder 3g
T.P.T. **** 1000g
Whites 170g
Yellow Color 25 drops
Lemon Oil 2 Caps
Poppy Seeds tt
Method
5) Pipe small discs onto a nonstick silpat.
6) Sprinkle with poppy seeds.
7) Let rest 1 hour at room temperature, uncovered.
8) Bake at 320 F
9). Make sandwich cookies using lemon curd or lemon buttercream.
****T.P.T = 1/2 Almond Flour, 1/2 Powder Sugar
Mint Macaroons
Water 120g
Sugar 480g
Whites 200g
Egg White Powder 3g

T.P.T. 1000g
Whites 170g
Blue Color 25 drops
Mint Oil 1 caps
Method
5) Bake at 320 F
Orange Macaroons
Water 120g
Sugar 480g
Whites 200g
Egg White Powder 3g
T.P.T. 1000g
Whites 170g
Orange Color 40 drops
Orange Oil 2 Caps
Method
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
Pistachio Paste 100g
Method
5) Bake at 320 F
Raspberry Macaroon
Water 120g
Sugar 480g
Whites 200g
Egg White Powder 3g
T.P.T. 1000g
Whites 170g
Red Color 25 drops
Raspberry Powder 20g
Method
5) Bake at 320 F
chocolate macaroon
cocoa powder 31g
powdered sugar 1 400g
almond powder325g
egg whites 275g
powder sugar 2 200g
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
fold the dry into the meringue and as for a biscuit
pipe out for biscuit or macarons and bake
bake at 300F
Lemon Macaroon Biscuit
Egg Whites 250g

Sugar 200g
Almond Flour 150g
Sugar 200g
AP Flour 75g
Lemon Rappe (Zest) 10g
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.
3.Fold the meringue into the flour mixture.
*If possible, put the zest with the dry ingredients and rest overnight to impart flavor. Note: Almond
flour (204162)
Bailey's Macaroons
Macaroons mix
almond flour 250g
icing sugar 400g
egg whites 10g
egg whites (whipped) 200g
Bailey's filling:
heavy cream 35%fat 125g
bailey’s Irish cream 125g
white chocolate300g
butter 100g
gelatin powder 6g
Method
Sift the almond flour, the powdered sugar together.
Whip the egg whites and the granulated sugar (French meringue)
Fold until mix gets shiny.
Filling
Boil the cream; add gelatin powder (soak with 35 g of cold water).
Mexican Wedding Cookie
Butter 906g
Salt 10g
Powder Sugar 906g
Vanilla 20g
Pecans, Chopped 1814g
AP Flour 1814g
cinnamon, to taste tt
Method
1. Mix butter, sugar, salt and vanilla.
2.Add flour, cinnamon and pecans
Oat Meal Cookies
Butter 1362g
Shortening 1100g
Sugar 1180g
Brown Sugar 3178g
Vanilla Extract 80 ml
Eggs x22
AP Flour 2100g
Oats 2300g
Baking Soda 1Tbsp
Salt 1Tbsp
Cinnamon 2Tbsp
Raisins 1800g
Method
Creaming Method
Oatmeal Raisin Cookies
Brown Sugar 1010g
Sugar 1010g
Butter 1010g
Eggs 450g
Vanilla 15g
Salt 26g
A.P. Flour 1185g
Baking Powder 20g
Quick Cook Oats 900g
Raisins (Dark) 565g
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.
3. Add the flour in 3 batches and scrape after each addition.
4. Add the raisins and the oats, mix well to combine.
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.
Brown Sugar 1010g

Sugar 1010g
Butter 1010g
Eggs 450g
Vanilla 15g
Salt 26g
A.P. Flour 1185g
Baking Powder 20g
Raisins (Dark) 565g
Method
acetate.
cooler.
Oatmeal Raisin Cookies 2 Source: NL
Ingredients Unit 1x
Butter # 9
Sugar # 9
Brown Sugar # 9
Eggs # 3.375
Vanilla oz 3
Bread Flour # 11.5
Oatmeal # 11.25
Salt oz 5
Baking Soda oz 2
Raisins # 7.5
Total Weight 71
Method
1.Cream butter and sugar.
2.Add eggs, vanilla, salt, and baking soda.
3.Add flour and raisins
4.Refrigerate for 3 hours then portion.
Note: Eggs = 3.375# = 3# 6oz
Oatmeal Raisin Cookies 2 Source: NL
Ingredients Unit 1x
Butter grams 4100
Sugar grams 4100
Brown Sugar grams 4100
Eggs grams 1537
Vanilla grams 85
Bread Flour grams 5238
Oatmeal grams 5125
Salt grams 142
Baking Soda grams 57
Raisins grams 3416
Total Weight 27,900
Method
1. Cream butter and sugar.
2. Add eggs, vanilla, salt, and baking soda.
3. Add flour and raisins
4. Refrigerate for 3 hours then portion.
5. Bake at 350°F for 15-20 minutes.
Note: Eggs = 3.375# = 3# 6oz
Palais
Ingredients Unit 1x
Almond Flour g 750
Sugar g 750
Cake Flour g 120
Egg White ea 24
Sliced Almond to decorate
Total Weight 1,644
Method
1. Mix all dry ingredients.
2. Whip egg white to medium peak.
3. Fold dry ingredients into meringue.
Bake at 380f 10mins
Pecan Caramel Kisses Sweet Craving
Ingredients Unit 1x
Egg Whites each 6
Cream of Tartar tsp 0.25
Maple flavouring ml 3
Confectioners Sugar oz 17.5

Whole Pecans oz 3.25
grams
Caramel grams
Total Weight 30
Method
Toast and chop pecans. Let cool.
Beat egg whites , cream of tartar and flavouring in medium bowl on medium speed until stiff peaks
form. Beat in icing sugar 2 tablespoons at a time until very glossy and stiff.
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.
Make caramel and drizzle over cookies.
olive rosemary biscotti
eggs 1800g
sugar 1500g
butter 1362g
olive 250g
rosemary 17g
bread flour 5400g
baking powder 70g
salt 60g
Method
cream the butter, sugar and then add the eggs
Add the dry
add the olives and rosemary
scale into 500g pieces and roll into a log

Brown Sugar 1010g
Sugar 1010g
Butter 1010g
Eggs 450g
Vanilla 15g
Salt 26g
A.P. Flour 1185g
Baking Powder 20g
Raisins (Dark) 565g
Method
acetate.
cooler.
Sesame Cookie
Sugar 300g
Pectin 16g
Butter 150g
Glucose100g
Sesame Seeds 300g

Method
1.Melt the butter and gluose.
2.Stir in the sugar and pectin and stir constantly.
3.Turn off the stove and add the sesame.
4.Bake in silpat at 375 for 16mins.
speculos
butter gram 400g
brown sugar gram 400g
sugar gram 120g
cinnamon powder gram 20g
salt gram 8g
eggs gram 100g
milk gram 30g
flour gram 800g
baking powder gram 12g
Method
cream the butter and the sugars, then add the cinnamon and salt
add the eggs and the milk,
finish by adding the sifted flour and baking powder
roll out and cut with a star cutter-brush water and sprinkle with crystal sugar
bake at 350

?????????? CARMEL SAUCE/CREMEAUX
Glucoseg 230
Sugar g 230
Cream (Hot) g 620
Salt g 5
Gelatin Powder g 8
Cold Water g 48
Butter g 190
Total Weight 1,331
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
Cake Flour 1125g
Bread Flour 565g
Salt 20g
Baking Soda 22g
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.
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.
triple chocolate cookies
unsweetened chocolate gram 1871g
milk chocolate gram 2722g
dark chocolate gram 1814g
gianduja gram 907g
butter gram 2722g
eggs each 66g
sugar gram 5443g
vanilla gram 170g
coffee extract gram 57g
a.p. flour gram 1360g
baking powder gram 28g
pecan pieces gram 3742g
walnut pieces gram 1871g
salt gram 57g
Method
melt all chocolate and butter together
whip sugar and eggs until ribbon using the whip attachment
add vanilla and salt and coffee extract
add melted chocolate and butte mixture
add dry ingredients

chill and scoop
Sugar Cookies
Sugar 1350g
Butter 1010g
Honey 75g
Eggs 225g
Vanilla 15g
Cake Flour 1125g
Bread Flour 565g
Salt 20g
Baking Soda 22g
Method
acetate.
Sugar Cookies
Sugar 1350g
Butter 1010g
Honey 75g
Eggs 225g
Vanilla 15g
Cake Flour 1125g
Bread Flour 565g

Salt 20g
Baking Soda 22g
Method
acetate.
tropical angel bars
graham cracker crust 1500g
chopped dried pineapples 600g
chopped dried mangos 600g
chopped macadamia nuts 600g
coconut shredded 300g
condensed milk 2000g
Method
layer the ingredients in order- drizzle top with the condensed milk and bake at 350F for about 20
minutes or until set
Vanilla Diamant Cookie
Source: OGL
Butter 2000g
Icing Sugar 800g
Salt 10g
Yolks 200g
Vanilla Beans x5
Flour 2250g
Method
1. Creaming method.
2. Ice box cookie.
volcanic
powder sugar 500g
toasted hazelnuts 500g
cocoa powder 40g
egg whites 150g
Method
toast and hand shop the hazelnuts
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
back at 300 f for 20 -30 minutes
these cookies spread quite aq bit so there should be adequete space between cookies
white chocolate blueberry or cranberry cookies
sugar 2722g
butter 2041g
honey 142g
eggs 454g
vanilla 28g
cake flour 2268g
bread flour 1134g
salt 70g
baking soda 43g

white chocolate chunks 1814g
dried blueberries 1134g
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
Baking Soda tsp 8
Salt tsp 8
White Chocolate lb 8
Macademian Nuts lb 4
Method
Creaming Method
White Chocolate Lace
White Fondant grams 160g
Glucose Syrup grams 60g
White Couverture (chopped) grams 60g
Lemon Zest (grated) Tbsp 1Tbsp
Method
1.Cook fondant and glucose to 160°C. Remove from heat.
2.Add chocolate and zest.

3.Break into small pieces and sprinkle onto silpat and bake at 350°F.
4.Cool to crystallize and shape as needed.
Chocolate Chunk Cookies
Sugar grams 450g
Butter grams 1015g
Honey grams 75g
Eggs grams 225g
Vanilla grams 15g
Bread Flour grams 565g
Salt grams 30g
Baking Soda grams 22g
Chocolate Chunks grams 1500g
Method
acetate.
Brown Sugar 1010g
Sugar 1010g
Butter 1010g
Eggs 450g
Vanilla 15g
Salt 26g
A.P. Flour 1185g
Baking Powder 20g
Raisins (Dark) 565g
Method
acetate.
cooler.
Oreo Cookie Cookies
Sugar grams 450g
Butter grams 1015g
Honey grams 75g
Eggs grams 225g
Vanilla grams 15g
Bread Flour grams 565g
Salt grams 30g
Baking Soda grams 22g

Oreo Cookie Chunks grams 1500g
Method
acetate.
Spiced Pecan and Dried Peach
sugar 2722g
butter 2041g
honey 142g
eggs 454g
vanilla 28g
cake flour 2268g
bread flour 1134g
salt 70g
baking soda 43g
Spiced Pecans 1814g
Dried Peaches 1134g
Method
creaming method
Peanut Butter Cookies
Brown Sugar 840g

Sugar 840g
Butter 900g
Peanut Butter 1350g
Eggs 400g
Vanilla 30g
Baking Soda 22g
Baking Powder 22g
A.P. Flour 1690g
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.
3. Add the eggs and vanilla, scrape well.
4. Add the flour in 3 batches scraping after each addition.
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.
7. Store the dough in the proper spot in the cooler.
Chocolate Salted Cookie
Chocolate 70% 150g
Cake Flour 175g
Cocoa powder 30g
Baking Soda 5g
Butter 150g
Raw Sugar 120g
Sugar 50g
Vanilla Extract 2g
Fleur de Sel 3g
Method
1.Cream butter, sugars, vanilla and salt
2.Add dry
3.Roll into logs (how about scooping)??
4.Bake at 350
Sugar Cookies
Sugar 1350g
Butter 1010g
Honey 75g
Eggs 225g
Vanilla 15g
Cake Flour 1125g
Bread Flour 565g
Salt 20g
Baking Soda 22g
Method
acetate.
triple chocolate cookies
unsweetened chocolate 1871g

milk chocolate 2722g
dark chocolate 1814g
gianduja 907g
butter 2722g
eggs x66
sugar 5443g
vanilla 170g
coffee extract 57g
a.p. flour 1360g
baking powder 28g
pecan pieces 3742g
walnut pieces 1871g
salt 57g
Method
whip sugar and eggs until ribbon using the whip attachment
add vanilla and salt and coffee extract
add melted chocolate and butte mixture
add dry ingredients
chill and scoop
white chocolate blueberry or cranberry cookies
sugar 2722g
butter 2041g
honey 142g
eggs 454g
vanilla 28g
cake flour 2268g
bread flour 1134g
salt 70g
baking soda 43g
Method
creaming method
sugar cookies cookies american
butter 2042g
honey 141g
eggs 454g
vanilla 28g
cake flour 2270g
bread flour 1135g
salt 35g
baking soda 45g
Methods
creaming method
chocolate chunk cookies american cookies
brown sugar 179g
butter 201g
honey 14g
eggs 44g
vanilla 2g
cake flour 224g
bread flour 112g
salt 3g
baking soda 4g
Methods
peanut butter cookies american cookies
brown sugar 170g
butter 181g
peanut butter 272g
eggs 80g
vanilla 5g
baking soda 4g
baking powder 4g
all purpose flour 340g
Methods

triple chocolate cookies american cookies
milk chocolate pistoles 268g
dark chocolate 179g
gianduja 89g
butter 268g
eggs 330g
sugar 537g
vanilla 16g
coffee extract 5g
baking powder 2g
pecan pieces 369g
walnut pieces 184g
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
add dry ingredients chill and scoop
oatmeal raisin cookies
brown sugar 72g
sugar 72g
butter 72g
eggs 32g
vanilla 1g
salt 1g
baking powder 1g
instant oats 64g
golden raisins 32g
Methods
chocolate chunk cookies #2
brown sugar 363g
butter 227g
eggs 100g
vanilla 5g
salt 5g
walnuts181g
Methods
cake brownie
sweetex 181g
butter 272g
sugar 817g
eggs 295g
corn sirop 295g
vanilla 11g
cake flour 567g

cocoa powder 181
salt 11g
walnuts544g
water 90g
Methods
Biscotti
butter 153g
eggs 136g
sugar 136g
vanilla liquid 5g
allpurpose flour 454g
baking powder 17g
salt 1g
Methods
granny's bars
brown sugar 522g
butter 45g
eggs 20g
baking powder 1g
Methods
creaming

milanese
- swiss style milanese holiday cookies
flour 1000g
butter 500g
sugar 500g
egg 200g
vanilla 1ea
five spice 5g
lemon zest 1ea
Methods
creaming method
cut into shapes and brush with egg and let dry bake off
Swabian cookies
flour 1000g
butter 500g
tpt use brownsugar 1000g
yolks 150g
cinnamon 15
white pepper 2g
Methods
creamimg method
cut into various shapes
thickness 4- egg wash let dry and bake off

cinnamon leaves
flour 100g
butter 60g
10xx sugar 60g
roasted ground hazelnuts 60g
egg 25g
cinnamon 2g
Methods
creaming method
roll out and cut in leaf shape
little dead legs
flour 100g
butter 40g
sugar 70g
raw whole almonds 40g
roast whole hazelnuts 40g
egg 25g
Methods
creaming add nuts whole and roll into logs
flatten and let set slice thinly and bake
almond bread
flour 100g
butter 60g
sugar in the raw 80g
sliced almonds 40g

yolks 20g
cinnamon 2g
Methods
creaming method sheet out 3.5cm thick
cut into strips 3.5 cm thick
cut into 2or3mm slices and bake crisply
special cookie dough
flour 100g
butter 80g
10xx sugar 40g
yolk 10g
lemon zest x1
vanilla 10g
Methods
creaming method
can be cut into various shapes
Pertikus
butter 200g
sugar 150g
hazelnut flour 150g
egg white 25g
flour 200g
vanilla 10g
Methods
creaming method
pipe into crescents and bake
while hot dust with powdered sugar
sandwich together with jam
almond shortbreads
almond paste 150g
sugar 75g
salt 2g
egg whites 15g
soft butter 225g
vanilla liquid 3g
egg whites 80g
cake flour 350g
Methods
work the first four ingredients using paddle until smooth dough then add soft butter vanilla and
remaing egg whites add flour
pipe, egg wash and bake
brownie new wave
milk chocolate pistoles 272g
dark chocolate 181g
gianduja 90g
butter 272g
eggs 330g
sugar 544g
vanilla 17g
coffee extract 5g
A.P. flour 136g
B.P. 2g
pecan pieces 187g
walnut pieces 93g
salt 5g
Methods
whip sugar and eggs until ribbon
add vanilla and salt and coffee extract add melted chocolate and butter mixture add dry ingredients
place on 6 1/2 sheet pans bake 350 F 15mn
cherry blossom cookies
butter 270g
sugar 165g
brown sugar 140g
eggs 120g
vanilla 9g
flour 307g
baking powder 11g
salt 5g
cinnamon 3g
oats 200g
walnuts156g
dried cherries 212g
Methods
cream butter and sugars
add vanilla and eggs slowly
add flour,salt and baking powder
add oats then walnuts, cherries, and chocolate chunks scoop with black scoop
Graham Cracker Crust EGG WHITES
gram cracker crumbs 113g
sugar 22g
eggwhite 11g
melted butter 22g
Methods
Ginger bread for men and houses
brown sugar 196g
sugar 308g
butter 168g
baking powder 7g
molasses 42g
ginger 3g
cinnamon 3g
eggs 168g
egg whites 21g
cake flour 784g
Methods
creaming
chocolate souffle cookies- Chocolate Meringue petit fours

sugar 400g
water 150g
egg whites 180g
sugar 50g
pate de cacao 80g
Methods
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
langue de chat - Toung Shaped Cookies
Butter, room temp 250g
Icing Sugar 325g
whites 175g
egg 60g
vanilla sugar 20g
Methods
combine butter Icing Sugar add egg and whites
add egg whites, flour, vanilla sugar
add rest of flour
CHOCOLATE RASPBERRY BROWNIES
Makes 12
50g dark chocolate,
10g raspberries, plus extra for garnishing (optional)

5g shelled hazelnuts
110g butter
x2 eggs
250g light brown soft sugar
75g self-raising flour, sifted
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.
LINZER PASTE I
750 g flour
450 g butter
250 g sugar
250 g raw ground almonds
100 g egg yolk
tt cinnamon
tt ground cloves
tt lemon zest

LINZER PASTE II
1 000 g flour
500g butter
500g sugar
500g raw ground almonds
500g sponge crumble moistened with milk
150g egg
85g milk
10g ammonium bicarbonate
tt cinnamon
tt ground cloves
LINZER SLICES WITH JAM
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.
Brush with egg and bake between bars (210 to 220 C)
LINZER SLICES WITH ALMOND MIXTURE
Linzer paste
Almond mixture 1:1
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)
DAMSON plum SLICES
Frame 30 x 30 will yield 30 pieces at 5 x 6 cm
Mixture
150 g weggli rolls
200 g milk
Soften together
80 g sugar
120 g ground hazelnuts
40 g melted butter
80 g egg yolk
Added and mixed in
120 g egg white
400 g sugar
Whipped to a snow and folded in
900 g damson plum
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)
Finally glaze and cut into pieces.
Cherry slices
Mix in 800 g stoned cherries instead of using damsons.
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
Bake at 180C until golden

BISCUIT COULIERRE
Ingredients
16 Egg whites
480g Sugar
16 Egg yolks
480g Flour
Method
Whisk the whites and sugar to a stiff meringue
Quickly add the egg yolks making a yellow meringue
Fold in the sifted flour and pipe
Bake at 180\200C
APRICOT AND NUT CRUNCH
550g Apricots (dried)
550g Butter
375g Demerara Sugar

50g Honey
500g Flour
50g Baking powder
550g Oats
Pinch of Salt
Topping: 100g Pecan nuts, toasted and chopped
240g Apricots, chopped
Method
Chop the fruit
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
Press gently to flatten 2-inch (6-cm) on to a baking sheet
Scatter the chopped topping of pecan nuts and apricots and lightly press into the dough
Bake at 170C for 15 minutes
BISCUIT GLACE ROYALE
Royal Icing: 2 Egg whites
Icing sugar to consistency
Puff Pastry
Evenly and thinly spread the royale icing onto the chilled puff pastry
Using the scissor wheels cut the pastry 1-inch x 2-inch
Freeze well and place onto a baking tray as they are easy to handle this way
Bake at 220C\230C for 12 to 15 minutes
VANILLA CRESCENTS
2.8 kg Flour
800g Sugar
1 kg Ground Almonds
20 Egg yolks
2.2 kg Butter (cold)
Method
Crumb flour, sugar, butter and ground almonds
Bring together with yolks
Do not overwork
VIENESE BISCUITS
580 g butter
400 g icing sugar
100 g egg white
750 g flour
Vanilla essence
Method
Cream butter and sugar until white.
Add egg white.
Sieve flour, warm in oven then fold into mix.
Pipe immediately.
Cook at 200C for approx. 5 minutes.
CHOCOLATE RASPBERRY BROWNIES
Makes 12
50g deluxe Belgian continental dark chocolate, broken into small pieces
10g raspberries, plus extra for garnishing (optional)
5g shelled hazelnuts
110g butter
2 medium eggs
250g light brown soft sugar

75g self-raising flour, sifted
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
White piping glaze
Method
Pin out two similar rectangles 4 mm thick and place on a sheet.
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.
Cut through and dust with icing sugar.
LINZER PASTE I
750 g flour
450 g butter
250 g sugar
250 g raw ground almonds
100 g egg yolk
cinnamon
ground cloves
lemon zest
LINZER PASTE II
1 000 g flour
500g butter
500g sugar
500g sponge crumble moistened with milk
150g egg
85g milk
10g ammonium
bicarbonate
cinnamon
ground cloves
LINZER SLICES WITH JAM
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.
Brush with egg and bake between bars (210 to 220 C)

LINZER SLICES WITH ALMOND MIXTURE
Linzer paste
Almond mixture 1:1
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)
APPLE SLICES
Frame 30 x 30 cm will yield 30 pieces at 5 x 6 cm
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
800 g apple, sliced
Placed on top
Method
Pin out sweet paste 3.5 mm thick, place on a sheet and docker.
Spread with 150 g apple or apricot jam.
Enclose wit a frame, fill with the mixture and spread level. Cover wit apple slices and bake (approx. 200
C)
Finally apricot, glaze and cut into pieces.
APRICOT QUARK SLICES
Frame 30 x 30 cm will yield 30 pieces at 5 x 6 cm
Mixture
400 g milk
50 g butter
75 g sugar
Boiled together
60 g corn flour
100 g egg yolk
100 g milk
Added and just brought to boiling point
250 g skimmed quark
Added
150 g egg white
75 g sugar
Whipped to a snow and folded in while still on the heat
700 g apricot
Cut into large pieces and sprinkled all over.
Method
Pin out sweet paste 3.5 mm thick, place on a sheet, docker and lightly bake
Enclose wit a frame and fill in the quark-mixture.
Sprinkle the chopped apricots on top and bake (approx. 220C)
Allow to cool fully, remove the frame, glaze and cut into pieces.
DAMSON SLICES
Frame 30 x 30 will yield 30 pieces at 5 x 6 cm

Mixture
150 g weggli rolls
200 g milk
Soften together
80 g sugar
120 g ground hazelnuts
40 g melted butter
80 g egg yolk
Added and mixed in
120 g egg white
400 g sugar
Whipped to a snow and folded in
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)
Finally glaze and cut into pieces.
Cherry slices
Mix in 800 g stoned cherries instead of using damsons.
HAZELNUT TORTE
4 tortes at 26 cm diameter in sloping pans
Sponge
600 g egg yolk
400 g sugar
Whip together
750 g raw ground hazelnuts
750 g roast ground hazelnuts
300 g glucose
600 g water
Lightly warmed, mixed with the hazelnuts and then added to the egg yolk.
600 g egg white
400 g sugar
Whipped to a snow
400 g flour
Folded in
Method
Grease and flour the pans.
Fill with the mixture and bake (approx. 200C
After baking thinly coat with the couverture while still slightly warm.
When cold cover again with couverture.
Décor: chocolate piping glaze, half roast hazelnuts.

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
Bake at 180C until golden
BISCUIT COULIERRE
16 Egg whites
480g Sugar
16 Egg yolks
480g Flour
Method
Whisk the whites and sugar to a stiff meringue
Quickly add the egg yolks making a yellow meringue
Fold in the sifted flour and pipe
Bake at 180\200C
APRICOT AND NUT CRUNCH
550g Apricots (dried)
550g Butter
375g Demerara Sugar
50g Honey
500g Flour
50g Baking powder
550g Oats
Pinch of Salt
Topping: 100g Pecan nuts, toasted and chopped
240g Apricots, chopped
Method
Chop the fruit
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
Press gently to flatten 2-inch (6-cm) on to a baking sheet
Scatter the chopped topping of pecan nuts and apricots and lightly press into the dough
Bake at 170C for 15 minutes
BISCUIT GLACE ROYALE
Royal Icing: 2 Egg whites
Icing sugar to consistency
Puff Pastry
Evenly and thinly spread the royale icing onto the chilled puff pastry
Using the scissor wheels cut the pastry 1-inch x 2-inch
Freeze well and place onto a baking tray as they are easy to handle this way
Bake at 220C\230C for 12 to 15 minutes
FEUILLETINE TOASTIES
Ingredients
500g Strong flour
500g Soft flour
500g Butter
180g Paillette feuilletine
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
Roll out, cut and egg wash
Bake at 180\200C for 12\15 minutes
VIENESE BISCUITS
580 g butter
400 g icing sugar
100 g egg white

750 g flour
Vanilla essence
Method
Cream butter and sugar until white.
Add egg white.
Sieve flour, warm in oven then fold into mix.
Pipe immediately.
Cook at 200C for approx. 5 minutes.
Biscuit Cuillere
Egg Whites 450g
Yolks 300g
Trimolene (Inverted Sugar) 18g
Sugar 510g
All Purpose Flour 565g
Method
1.Make the meringue.
2.Mix the yolks with the inverted sugar (Trimolene) until light and foamy.
3.Fold in the meringue.
4.Fold in the flour.
5.Bake at 390°F.
*For flavor, add to the meringue 10% Note: Inverted Sugar (521001)
Gingerbread House
Butter 430g
Sugar 430g
Corn Syrup 510g
Milk 180g
Bread Flour 1400g
Baking Soda 12g
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.
2. Sift together the dry ingredients.
3. Put butter mix in a bowl. Using the paddle, mix in the dry ingredients. Mix very well.
4. Place on floured sheet pans, refrigerate.
Fondant Sable ?COOKIE????? Source: OGL
Butter grams 2800g
Confectioners Sugar grams 700g
Cooked Yolks each x35
Almond Flour grams 500g

Salt grams 20g
Baking Powder grams 20g
Method
1. Whip butter and sugar.
2. Put yolks through sifter, add to cake flour, salt and baking powder. Add to butter mixture.
3. Sift in almond flour.
4. Refrigerate.

Cerere R

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wertwrtwBars VIU

Orange Zest and Juice 1g

Lemon Zest and Juice 1g

2. Divide into 500g logs.

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Sugar grams 455g

Pastry Flour grams 455g

1. Warm eggs and sugar over bain-marie until hot.

3. Fold in flour and seeds.

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Apricot Almond Biscotti

Orange Zest and Juice x1

Dried apricot, chopped 100g

Whole almonds 200g

2. Divide into 500g logs.

3. Egg wash logs and bake.

4. Chill, slice and rebake.

Brown Sugar 2400g

Hard Flour 4400g

Pastry Flour 1000g

Baking Powder 160g

3. Press down to flatten.

4. Bake at 350 about 20 mins until golden.

5. Slice and rebake at 200 until dry.

Source: Des Alpes Culinary School

Caster Sugar 140g

Baking Powder 20g

1.Sift the ap flour, salt, and baking powder together.

2.Cream the butter, caster sugar, and yolks.

3.Add the flour mixture to the butter mixture.

* This must be baked in a ring/pan because it will spread if not contained.

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Cake Flour 1920g

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1500g per tray, makes 9 trays (1 x)

Pastry Flour 120g

Bread Flour 410g

Vanilla Extract 10g

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brown sugar 1400g

baking powder 110g

chocolate chunks 3280g

dried cherries 2120g

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add flour, salt, and baking powder

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scoop w/ black scoop

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Cocoa Powder 35g

Vanilla Extract 5ml

Chocolate Chunks 150g

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Cookie for Profiterols

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Cake Flour 150g

creaming method chill, roll and cut