Proseries-Baking - January 14, 2012

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CENTER FOR ASIAN CULINARY STUDIES

455 P. Guevarra Street San Juan City Philippines 1500 http://www.cacschef.com
Professional Culinary & Pastry Arts Program Manual
DIPLOMA
IN
PROFESSIONAL
CULINARY ARTS
PROGRAM
BAKING MANUAL
OCTOBER 2011
CACS recipes and methods may not be reproduced in any manner without written permission from the Center for Asian
Culinary Studies. Nothing on this manual may be reproduced, duplicated, copied, sold, resold, or otherwise exploited for any
commercial purpose, or educational purpose in other institutions outside the Center for Asian Culinary Studies. Intellectual
Property Rules Apply.
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COURSE OUTLINE
I. BASIC PRINCIPLES OF BAKING

II. CREPES
III. SOUFFLES AND CUSTARDS
IV. BREAKFAST TREATS AND QUICK BREADS
V. MERINGUES / PIPINGS
VI. PETIT FOURS / COOKIES / BISCOTTI
VII. PASTRY DOUGHS
VIII. PIES AND TARTS
IX. CLASSIC & QUICK PUFF PASTRY
X. YEAST BREADS
A. MIDTERM EXAM
XI. CAKES, MOUSSES AND BAVARIANS
XII. ICE CREAMS, SORBETS, AND PARFAITS
XIII. CONTEMPORARY CAKES
XIV. INDIVIDUAL DESSERTS
XV. INTRODUCTION TO CHOCOLATE
XVI. PLATED DESSERTS
A. PASTRY DISCUSSION / PASTRY WORKSHOPS

B. PASTRY FINAL EXAMINATION
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WEIGHTS OF INGREDIENTS
GRAMS PER CUP / TBSP / NO. OF CUPS / TBSP / TSP

INGREDIENTS TSP PER KILO
Baking powder 3 grams / tsp. 333 tsp. / kilo
Baking soda 4 grams / tsp. 250 tsp. / kilo
Butter 225 / 227 grams / cup
Chocolate bar, chopped 143 grams / cup 7 cups / kilo
Chocolate chips 170 grams / cup 5.88 cups / kilo
Chocolate, unsweetened 30 grams / square 33.33 cups / kilo
Cocoa 95 grams / kilo 10.50 cups / kilo
Cheese, cream cheese 225 grams / bar
Cheese, grated 120 - 135 grams / cup 7.5 cups / kilo
Cornflakes 30 grams / cup 33 cups / kilo
Cornstarch 115 grams / cup 8.5 cups / kilo
Corn syrup, light 280 grams / cup 3.5 cups / kilo
Cream of Tartar 5 grams / tsp. 200 tsp. / kilo
Cream, heavy 240 grams / cup / brick
Cream, whipping 240 grams / cup 3.75 cups / liter
Cream, non-dairy 250 grams / cup
Coffee, powder 8 grams / tsp. 125 tsp. / kilo
Dates, U.S. 160 grams / cup 6.25 cups / kilo
Dates, Iran, dry 150 grams / cup 6.66 cups / kilo
Dessicated coconut 90 grams / cup 11.11 cups / kilo
Dough improver 3 grams / tsp. 333 tsp. / kilo
Egg, large 55 -66 grams / pc.
Eggwhites 240 grams / cup
Eggyolks 248 grams / cup
Flour, all purpose 125 grams / cup 8 cups / kilo
Flour, bread 125 grams / cup 8 cups / kilo
Flour, cake 90 - 95 grams / cup 10.5 cups / kilo
Flavoring, oil base 4 grams / tsp. 250 tsp. / kilo
Flavoring, powder 2 grams / tsp. 500 tsp. / kilo
Food color, powdered 4 grams / tsp. 250 tsp. / kilo
Glazed Fruit 160 grams / cup 6.25 cups / kilo
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Glucose 330 grams / cup 3 cups / kilo

Honey 345 grams / cup 2.89 cups / kilo
Margarine, refrigerated 225 grams / cup
Margarine, non-ref 180 grams / cup 5.5 cups / kilo
Milk, evaporated 265 grams / cup 1.5 cup / can
Milk, condensed 325 grams / cup 1 1/8 cups / can
Milk, fresh milk 240 grams / cup 3.75 cups / liter
Milk, powdered 150 grams / cup 6.66 cups / kilo
Marshmallow, mini 58 grams / cup 17 cups / kilo
Marshmallow, regular 65 grams / cup 15.38 cups / kilo
Marshmallow, large 70 grams / cup 14.28 cups / kilo
Molasses 330 grams / cup 3 cups / kilo
NUTS
Almonds, whole 150 grams / cup 6.66 cups / kilo
Almonds, sliced 120 grams / cup 8.33 cups / kilo
Almonds, slivered 120 grams / cup 8.33 cups / kilo
Cashew, whole 150 grams / cup 6.66 cups / kilo
Cashew, split 140 grams / cup 7.14 cups / kilo
Cashew, chopped 150 grams / cup 6.66 cups / kilo
Hazelnuts 135 grams / cup 7.4 cups / kilo
Pecans, whole 150 grams / cup 6.66 cups / kilo
Peanuts, whole raw 155 grams / cup 6.45 cups / kilo
Macadamia 140 grams / cup 7.14 cups / kilo
Walnuts, split 100 grams / cup 10 cups / kilo
Note: Weights of nuts may vary depending on moisture content. Toasted are lighter than raw.
Oatmeal, quick cooking 90 cups / cup 11.11 cups / kilo
Oil, vegetable 220 grams / cup 4.5 cups / kilo
Peanut butter 280 grams / cup 3.5 cups / kilo
Raisins 155 grams / cup 6.45 cups / kilo
Salt, iodized 5 grams / tsp. 200 tsp. / kilo
Shortening, hydrogenated 150 grams / cup 6.66 cups / kilo
Sugar, white granulated 180 grams / cup 5.55 cups / kilo
Sugar, brown, packed 220 grams / cup 4.5 cups / kilo
Sugar, caster 170 grams / cup 5.88 cups / kilo
Sugar, powdered 110 grams / cup 9 cups / kilo
Syrup, light 330 grams / cup 3 cups / kilo
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Syrup, maple/dark 325 grams / cup 3 cups / kilo

Spices, all spice 2 grams / tsp. 500 tsp. / kilo
Spices, cinnamon 2 grams / tsp. 500 tsp. / kilo
Spices, mace 2 grams / tsp. 500 tsp. / kilo
Spices, nutmeg 3 grams / tsp. 333 tsp. / kilo
Water 220 grams / cup 4.5 cups / liter
Yeast, instant 10 grams / tbsp. 100 tbsp. / kilo
WHITE FLOUR
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Flours differ considerably and can affect your baking dramatically. A recipe tested with one type
of flour can be a total disaster if done with another, yet recipes rarely mention which flour you
should be using.
The most important aspect of flour that you should know about is the protein content. On the
package this will be listed as grams of protein per cup (or some quantity) of the flour. Be sure to
read the section labeled “Nutritional Information” and not the one that says “% Daily
Requirements”.
The main protein components in white flour after milling are gliadin and glutenin which, only
with the addition of water and the mechanical action of mixing, come together and form gluten.
(If no water appears in the recipe it is “taken” from milk, eggs or other liquids.) Gluten is an
invisible elastic web that gives dough its springy nature, and more importantly, gives dough the
ability to retain the carbon dioxide gas produced by the action of yeast.
FLOUR TYPE PROTEIN/CUP % PROTEIN USE FOR :
Bread 14 g. 13 % Bread
All-Purpose 10 - 13 g. 9 - 13 % 11-13% best for bread

9-11 % best for short
pastry & chemically
leavened doughs
Soft Winter Wheat 9 g. 8% Short pastry &

chemically leavened
Cake 2 g. 1.8 % Cakes
Protein content affects recipes in two key ways: the amount of liquid required and suitability for
a specific purpose.
1. The required proportion of liquid to flour can be affected because protein soaks up liquid. For
example: 2 C of bread flour (14g/C) with 1 C liquid will yield a soft dough; 3 C of soft winter
wheat flour (9g/C) will be required with the same 1 C of liquid to achieve the same consistency
dough.
2. Low protein flours are best for chemically leavened (baking powder and baking soda) baked
goods and for short pastry or piecrust. High protein flours are best for yeast- leavened products
(breads). In simple terms, yeast eats sugar and releases carbon dioxide gas. The gas is held by
the rubber band-like gluten network that makes the bread rise. The less gluten, the weaker the
network that holds the gas, which can then escape into the air instead of leavening the bread.
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The following chart depicts the great differences in the amounts of water needed to develop
gluten in a variety of flours that can be used to make basic pie pastry. The crusts differ in
texture, but each produces a pastry anyone could be proud of.
FLOUR COLD BUTTER WATER
1/2 cups cake flour 3/4 cup 2T

8 gm. protein per cup
(Swans Down, White Lily)
1 1/2 cups all-purpose flour 3/4 cup 4T

11 grams protein per cup
(Gold Medal, Pillsbury)
1 1/2 cups all-purpose flour 3/4 cup 5T

12-13 grams protein per cup
1 1/2 cups bread flour 3/4 cup 7T

14 grams protein per cup
(Pillsbury)
NOTES ON THE FLOUR:

1. Measure by weight. If you do not have a scale, spoon ingredients into a dry-measuring
cup (not glass) and sweep off excess with a knife.
2. Use a low gluten flour (percentage of protein): 11% or less
3. Sift flour to remove lumps & aerate it; use a sieve (strainer).
4. Using shortening for 1/4 - 1/3 of the butter will give a flakier dough; good for countering
high gluten flour however the taste will not be as flavorful.
5. Flour kept in a freezer yields a flakier pastry.
NOTES ON ADDING LIQUID:
1. The less liquid (& more fat) used, the “shorter” dough will be.
2. The more liquid and the more you knead the dough, the more elastic and tougher it will
be. (You’re turning it into bread.)
CUISSON DE SUCRE
(Sugar Cookery)
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Cooking sugar is more science than art and it pays to know the rules if you use cooked sugar
with any frequency.
Cooking sugar, with or without liquid, is a process of reduction: you are cooking the water out of
it (yes, there is water in “dry” granulated sugar). If you start with no liquid it will go faster but
there is greater danger of burning the sugar; the amount of liquid you add to the sugar is of little
consequence, but the more you add the more you must boil off.
Water dissolves twice its weight in sugar, or three times its volume: e.g., 1 C (8 oz.) water
dissolves 1 lb or 3 C of sugar.
RULES FOR COOKING SUGAR:

1. Put one part water for three parts sugar (by volume) in an unlined copper basin or
saucepan (stainless steel is also good) that has been well cleaned and wiped with a paper
towel - not cloth.
2. Add white corn syrup (1 t per cup) or a pinch of cream of tartar. Granulated sugar or
sucrose, with the addition of an acid, is converted as it cooks into two different sugars,
glucose and fructose. This chemical reaction (an inversion) prevents
recrystallization.
If you do not take the above preventive measure, bring the mixture to a boil, then cover it
well and steam the sugar syrup for 2-3 M. Remove the cover and using a very clean brush,
paint the crystals into the liquid. Leaving a single crystal may cause recrystallization.
3. All of the water has evaporated when, after the syrup has come to a boil, the bubbles
appear very close to one another and are very small.
4. As soon as the syrup reaches the desired stage, take it off from the heat and plunge the
saucepan into cold water for a minute to stop the cooking. You may then rewarm the
syrup to loosen it, but it is best to use it as soon as possible.
STAGES IN SUGAR COOKERY
STAGE: TEMP.: TESTING BY HAND: USES: NOTE:
SYRUPS
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Small 215°F Thin threads between Poaching Can dip

Thread 101°C thumb & index finger fruit, fingers
Soaking without
babas harm
Coarse 219-234°F More numerous threads, Candied

Thread 105°C longer and stronger fruits,
Sherbets
COOKED SUGAR
Soft 234-240°F Sugar detaches in water Buttercream, Dip in

Ball 115°C making a glue which can Italian ice water
be rolled into a soft ball meringue before and
after testing
Hard 250-268°F Ball is harder, more Italian

Ball 120°C resistant meringue
Soft 270-290°F Will stick to teeth Hard

Crack 125°C caramels
Hard 300-310°F Detaches & breaks Glazing

Crack 145-146°C like glass (puffs & fruit)
Caramel 310-338°F Light to golden brown Sauces,

165-170°C Pralines
CREAM
In French recipes two different kinds of cream are referred to, Creme Fraiche and Creme
Fleurette. The first is somewhat like sour cream except that American sour cream has a smaller
percentage of butterfat and therefore breaks down in cooking. Thickening American heavy
cream (add a T of sour cream, yogurt or buttermilk per C, warm up to 100°F and let stand up to
24H in a warm place) gives a rough equivalent to Creme Fraiche, but it has less butterfat and a
different taste. True Creme Fraiche uses many different cultures rather than just one. But this
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make-your-own process does allow you to keep cream longer (up to two weeks, if refrigerated)
and develops a nice nutty taste which is good for sauces. Creme Fleurette is similar to our heavy
cream.
WHIPPING CREAM
Beating cream quickly traps little air bubbles within the protein and butterfat: the more you beat
the firmer the protein-fat “balloons” become around these little pockets of air. If you continue
beating you will burst the balloons, forming butter of the fat, and the proteins break down
releasing water (whey).
Work with a chilled stainless steel bowl because you must “cream” the butterfat in the cream. If
it is too warm and soft you cannot get the butterfat to stretch into the little balloons. The French
always beat cream over a bowl of ice and water, which usually makes it whip faster. A hand
whisk will give more volume to the cream than an electric mixer. It is best to start slowly.
THE STAGES OF WHIPPED CREAM
CREME CHANTILLY (creme shawn-tee-ee): The first stage of whipped cream compares to
the soft peaks stage of whipping egg whites. It just barely mounds but still flows from the whisk.
This is the stage it should be for all mousses, Bavarian creams, and frozen soufflés.
STIFFLY WHIPPED CREAM: This stage is similar to the stiff peak stage with egg whites for
decorating cakes and “piping”.
NOTES:
ADDING SUGAR: Confectioner’s is best as granular tends to “melt”. Two parts, by volume,
confectioner’s equals one part granular. Add at the Chantilly stage.
ADDING FLAVORING: Add 1 to 1 1/2 tbsps. liqueur or 1 t flavoring extract per C just before
the Chantilly stage.
FOLDING WHIPPED CREAM: When adding whipped cream to anything, everything must
be at room temperature or the cream will melt.
TO WHIP IN ADVANCE: Turn stiffly whipped cream into a sieve lined with a linen
dishtowel or cheesecloth, place over a bowl and store in the refrigerator overnight. Discard
liquid in bowl. It may be used to decorate many hours in advance.
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PATE A CREPES
[pot ah KREP]
(Crepe Batter)
Ingredients Savory Crepes Sweet Crepes All Purpose No Yolks

Cold Water 1C 1C 1/2 C 2/3 c
Cold Milk 1C 3/4 C 1 1/2 C 2/3 C
Large eggs 4 3 3 4 whites
Sugar -- 1½ T 1 t. 1T
Salt 1/2 t. pinch 1/2 t. --
Flour 2C 1 1/2 C 1 1/2 C
Melted butter 4T 5T 6T
Canola oil 2 T + 1/4 t.
Liqueur (Rum or Brandy) 3T 1T
NOTE: All crepes must be chilled in the refrigerator for 30 minutes before cooking.
Optional: For sweet dessert crepes 1 1/2 tsps. dry yeast or beaten egg whites may be added for a
puffier crepe.
BY BLENDER: Put all liquid ingredients in first, add dry ingredients. Mix in blender.
BY HAND: Add all dry ingredients first, make a well, pour in all liquid ingredients. Gradually
stir the dry ingredients into the liquid.
CREPES FOURREES, FRANGIPANE

[krep foo-RAY]
(Crepes with Almond Cream)
Procedure:
1. Make 2-3 crepes per person (about 4-5” each).
2. Make 1 1/2 C frangipane: ribbon 2 egg yolks and 3/4 C sugar, add 3 T cake flour, then
add 1 cup hot milk stirring. Bring to a boil, reduce heat and cook 2-3 M until thick. Off
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the heat, add 3 T butter, 2 t vanilla, 1/4 t almond extract, 1/2 C pulverized, blanched
almonds.
3. Put 2T frangipane in each crepe and roll or make wedges. Arrange in buttered baking
dish, sprinkle with 2 T. grated chocolate, 2 T melted butter, and 1 T sugar. Bake 20 M.
CREPES SOUFFLÉS AUX POIRES A LA MICHEL GUERARD

[krep soo-FLAY oh pwahr ah la me-shell gay-RAHR]
(Pear Soufflé Baked in Crepes)
Yields: 5 – 10 crepes, (1- 2 per person)
Procedure:
1. Poach 400 - 425 g. very ripe pears in 1 C syrup flavored with vanilla & lemon strip until
very tender, 16 – 20 minutes.
2. Puree pears & reduce until thick 10-15 M.
3. Blend in 1 T Poire Williams or kirsch, zest of ½ a lemon, ¼t. vanilla, & 2 yolks.
4. Make one recipe of pastry cream (page 34). Fold into pears.
5. Beat 6 egg whites to stiff peaks. Add ½ cup sugar, little at a time. Beating until very stiff
peaks are formed. Fold into the yolk mixture.
6. Fill crepes, fold in half, sprinkle with confectioner’s sugar. Bake in buttered dish 8-10M
at 425°F until puffed. Serve immediately with Sauce Melba (Sauce aux Framboise).
CREPES SUZETTE
Ingredients:
1 1/4 cups flour
3 Tbsps. sugar
4 pieces eggs
1 3/4 cups milk
2-3 Tbsps. Grand Marnier
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2 Tbsps. melted butter

6 Tbsps. butter, for cooking crepes
½ cup sugar
½ piece lemon zest
1 piece large orange, juice and zest
½ cup unsalted butter, softened
1 Tbsp. sugar
¼ cup Orange Liquer, or less
2 Tbsps. dark rum
Procedure:
1. Make a crepe batter with the first 6 ingredients and refrigerate for 1 hour.
2. Make 4 to 5 crepes, cover with plastic wrap and keep at room temperature.
3. Rub 1/2 of the sugar with the lemon zest to pick up the oils. Rub the other half with the
orange zest then squeeze the oranges and strain the juice. The lemon may be used for
another purpose. Measure ¾ cup of orange juice and add sugar. Set aside.
4. Cream 1/2 C butter with 1 T sugar until light and smooth. Cover and refrigerate.
5. Combine the Grand Marnier and rum in a small cruet (and bring with a chafing dish and
remaining ingredients to the table).
6. In a 12” flambe pan, melt the creamed butter, add the orange juice mixture and reduce to
1/2 C. Lay a single crepe in the sauce, turn over right away, immediately fold into a
wedge and push to the side of the pan. Repeat with the other crepes, arranging them in
overlapping rows.
7. Carefully pour the liqueurs into the sauce and ignite. Slide the pan gently back and forth
until the flames subside. Spoon the sauce over the crepes and serve at once.
FRUIT RECIPES FOR CREPES
MANGO-PISTACHIO CREPES
Ingredients:
6 pieces sweet or AP crepes
1/3 cup sugar
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¼ cup pistachios, toasted

3 tbsps. honey
¼ cup water
3 pieces mangoes, peeled, removed from pit and sliced
Procedure:
1. In a pan, heat sugar over medium heat until it melts and turns light brown.
2. Add nuts and shake the pan to cook.
3. Pour in honey and water and mix until well combined.
4. Add in mango slices and let boil. Remove from heat and use to fill crepes.
USE AS FILLING FOR CREPES.
SAUCE:
Crème Anglaise
CARAMELIZED APPLES AND CALVADOS CREPES
Ingredients:
6–8 pieces crepes
4 pieces Granny Smith apples
3 tbsps. unsalted butter
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1/3 cup sugar

1 tbsp. Calvados
½ tsp. ground cinnamon
3 tbsps. hazelnuts, toasted, skinned and chopped
Confectioner’s sugar for dusting

Whipped cream for garnish
Procedure:
1. Peel, core and slice apples as directed. In a frying pan, melt butter until it starts to sizzle.
2. Add apples, sugar and cook until light brown and they are tender but not soft. Pour in the
Calvados and nuts. Mix well.
3. Remove from heat and transfer to another container.
4. Fill crepes.
SAUCE:
Crème Anglaise, Caramel Sauce
PEACH CREPES WITH ALMOND PRALINE
Ingredients:
6–8 pieces prepared crepes
½ cup cream cheese at room temperature, cubed
2 tbsps. confectioner’s sugar
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1 tbsp. amaretto liqueur

¾ cup heavy cream
6 pieces peach halves, drained and sliced
Almond praline, crushed
Procedure:
1. In a bowl, beat the cream cheese until soft. Add in the sugar and amaretto liquer.
2. Beat until well combined. Add in the heavy cream. Continue mixing then add in 2/3 of
the diced peaches and 2 tbsps of the crushed almond praline. Mix well.
3. Spoon this mixture into each of the prepared crepes. Spread. Roll up, decorate with
sliced peaches and sprinkle with more almond praline. Serve.
SAUCE:
Crème Anglaise, Chocolate Sauce, Raspberry
BANANA-WALNUT CREPES
Ingredients:
6–8 pieces prepared crepes
4–5 pieces banana, sliced
1/3 cup butter
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½ cup chopped walnuts

¼ cup brown sugar
½ cup heavy cream
1–2 tbsps. dark rum
Procedure:
1. Melt butter in a frying pan, add walnuts and cook until aromatic and lightly toasted. Add
in brown sugar and mix for around two (2) minutes.
2. Add in heavy cream and rum. Let it boil.
3. Remove from heat, transfer into another container. Fill crepes.
SAUCE:
Caramel Sauce, Chocolate Sauce, Crème Anglaise
CREPES WITH ORANGES
Ingredients:
3 pieces orange, peeled and segmented
1/3 – ½ cup sugar
1/3 cup orange liqueur
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½ tsp. vanilla
1 tsp. orange zest
½ tsp. lemon zest
Procedure:
1. Mix all ingredients together in a frying pan. Let boil until sugar dissolves and mixture is
a bit thick.
2. Use to fill crepes
SAUCE:
Chocolate Sauce, Crème Anglaise
CREPES SAMURAI
Ingredients:
3 pcs fresh yellow mango, sliced
3 tbsps cornstarch
1/3 cup sugar
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1¼ cups heavy cream

1/3 cup fresh milk
2 pcs eggs, separated
1 tsp vanilla
pinch cream of tartar
¼ cup sugar
6 pieces prepared crepes
Procedure:
1. Sift together cornstarch and 1/3 cup sugar. Put in a deep saucepan, add heavy cream and
fresh milk, heat over low fire, and stir until thick. Remove from heat, add in egg yolks
and vanilla. Put in an ice bath to cool.
2. When custard has cooled, beat egg whites until foamy, add in cream of tartar. When
color had disappeared, add in 1/4 cup sugar slowly, beat till stiff but not dry. Fold the
meringue into the custard and set aside.
ASSEMBLY:
1. Butter a large round baking dish.
2. Layout a layer of crepes. Distribute mango slices. Top with custard meringue.
3. Cover with a layer of crepes and repeat. End with a layer of crepes and top with custard.
4. Bake in a preheated 350º oven for 20-25 minutes. Serve immediately.
BUCKWHEAT CREPE BATTER
Ingredients:
½ cup water
½ cup fresh milk
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1½ pcs eggs
1/3 cup buckwheat flour
½ cup all purpose flour
¼ tsp salt
1½ tbsps melted butter
Procedure:
1. Combine wet or liquid ingredients.
2. Add the dry ingredients.
3. Let rest for 30 minutes.
4. Adjust batter consistency as the buckwheat absorbs liquid.
5. Serve with filling.
SAVORY FILLING FOR BUCKWHEAT CREPES
BUCKWHEAT GALETTES WITH SMOKED SALMON AND ONIONS
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Ingredients:
6–7 pcs buckwheat crepes
1½ cups cream cheese at room temperature

¾ cup minced or chopped onions
1½ tbsps fresh dill leaves, chopped
2 tbsps chopped fresh spring onions
250 gms smoked salmon, cut into strips
Whole spring onions for garnish
Procedure:
1. In a bowl, combine, the cream cheese, shallots, dill and chives.
2. Spread the crepes with a thin layer of the cheese mixture and cover with the salmon
strips.
3. Top each with another crepe. Garnish with chives.
4. Serve whole as a first course or cut into wedges as an appetizer.
SUNDRIED TOMATOES AND ARUGULA ON BUCKWHEAT CREPES
Ingredients:
6–8 pcs buckwheat crepes
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1½ cups cream cheese
4 pcs shallots, finely chopped

5–6 pcs arugula, finely chopped
2/3 cup sun-dried tomatoes, drained and chopped
2 tbsps melted butter or olive oil
Grated parmesan
Procedure:
1. Preheat oven to 400 F. In a bowl, combine the cheese, shallots and arugula.
2. In a tray, spread out 3 crepes, spread each with one-third of the tomatoes.
3. Top each with another crepe and drizzle with butter and oil. Grate cheese over it.
4. Bake in the oven for 5 to 6 minutes. Continue until all crepes are rendered.
5. Garnish with arugula. Cut into wedges and pass as an appetizer.
WILD MUSHROOM CREPES
Ingredients:
6- 7 pcs buckwheat crepes
¼ cup butter
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3 pcs shallots, chopped

450 gms assorted fresh mushrooms, sliced
1 pc egg
¾ cup cream cheese
½ cup Gruyere cheese, grated
1½ tsps chopped garlic
2 tsps fresh tarragon
Salt and pepper
2 tbsps grated parmesan cheese
Procedure:
1. Preheat oven to 350 F.
2. Sauté shallots in pan for 2 minutes. Add sliced mushrooms and cook for one minute.
Transfer to a bowl and let cool.
3. In another bowl, whisk the egg. Add herbs, crème cheese, Gruyere cheese and garlic.
4. Fill crepe with this mixture.
5. Arrange in a 9x13 pan that was brushed with butter. Sprinkle top with parmesan cheese.
Bake for 15- 20 minutes.
SPINACH AND RICOTTA CREPES
Ingredients:
Buckwheat crepes
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1 bundle Baguio Spinach, stemmed and washed.

1¼ cups ricotta cheese
1 pc egg, beaten
½ cup mixed cheeses (grated)
pinch freshly grated nutmeg
¼ tsp salt
1/8 tsp ground pepper
Procedure:
1. Preheat oven to 350 F. Preheat oven. Cook spinach until all leaves have wilted.
2. Drain the spinach and press out excess water with the back of the spoon.
3. Mix together ricotta, egg, mixed cheeses, feta cheese, nutmeg, spinach, salt and pepper.
4. Spoon ½ of filling in a ribbon down the center of each crepe and roll up. Brush top with
melted butter or olive oil.
5. Arrange in a greased 9x 13 inch baking pan or glass dish. Brush top with olive oil or
butter and sprinkle with cheese mix.
6. Bake in the oven for 10 to 15 minutes.
YORKSHIRE PUDDING
Ingredients:
½ cup + 2 tbsps fresh milk
2 pieces eggs
1/8 tsp salt
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pinch freshly ground pepper

¾ cup all-purpose flour, sifted
2 tsps. baking powder
3-4 tbsps beef drippings
Procedure:
1. Preheat oven to 425°. Sift flour and baking powder. Set aside.
2. Mix milk, eggs, salt and pepper and stir well. Add flour mixture a little at a time with
continuous stirring. Set aside and rest batter for 30 minutes.
3. Add drippings to muffin pan and put it in the oven to heat for 10 minutes. Into a very hot
pan, pour batter and cook for 20 minutes until well puffed and golden brown.
4. Serve with roast beef, gravy and buttered vegetables.
OEUFS A LA NEIGE / ILE FLOTTANTES
Ingredients:
4 pieces egg whites
¾ cup sugar
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Procedure:
1. Whisk egg whites until it changes color, add sugar gradually and continue beating until
stiff but not dry peaks form.
2. Set aside. Prepare poaching liquid.
FOR THE POACHING LIQUID:

2½ cups fresh milk
2 tsps. vanilla extract
Procedure:
1. Simmer fresh milk with vanilla extract.
2. Shape meringues into quenelles using two spoons.
3. Lightly lay into the simmering milk. Cook on each side for three minutes. Set aside.
4. Cook until all meringues are done.
CRÈME ANGLAISE:
4 pieces egg yolks
5 tbsps. sugar
¾ cup fresh milk (from the simmering / poaching process)
2 tsps. vanilla extract
2 tbsps. almond flakes, toasted
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Procedure:
1. Heat fresh milk to boiling.
2. Ribbon egg yolks and sugar.
3. Temper egg yolk mixture with hot milk.
4. Heat slowly until it thickened. Use a wooden spoon to mix.
5. Wait for nape stage. When thick, plunge into an ice bath.
6. Surface cover.
CARAMEL:
½ cup sugar
2 tbsps. Water
Procedure:
1. As directed the last time.
FOR ASSEMBLY:
1. Pour crème anglaise into the platter.
2. Carefully lay the poached meringue quenelles.
3. Swirl caramel over it.
4. Sprinkle toasted almonds and serve immediately.
SOUFFLÉS: SWEET AND SAVORY
GRUYERE SOUFFLÉ
28
Ingredients:
1 cup fresh milk
¼ cup + 2 Tbsps sifted all-purpose flour (45 gms.)
3 Tbsps butter, softened (45 gms.)
4 pcs egg yolks
salt & pepper to taste
pinch nutmeg
¾ cup grated Gruyere cheese (110 gm.)
5 pcs egg whites
pinch garlic powder
pinch mustard powder
Procedure:
1. Preheat oven to 400°F. Prepare molds.
2. Bring milk to a boil. Meanwhile, mix flour and butter to a paste.
3. Add paste to milk over low heat and stir with a whisk until base thickens and returns to a
boil.
4. Remove from heat. Add egg yolks, seasoning and cheese. Cool.
5. Whip egg whites with some salt to a soft peak. Stir 1/4 of the beaten white into the base.
Fold in remaining 3/4 of the whites. Place batter in prepared containers and bake for 12
to 15 minutes or until done.
Variations:
* You may add garlic powder and mustard.
* Cheese soufflés baked in tomatoes - slice off top third of tomatoes. Hollow out and sprinkle
with salt. Invert to drain for about 30 minutes. Fill with soufflé mixture. Bake in a tray lined
with buttered paper.
SPINACH SOUFFLÉ
Ingredients:
200 - 300 grams spinach leaves (fresh or frozen)
2 Tbsps butter
29
2 Tbsps cream
salt, pepper and nutmeg
4 pieces egg yolks
7 pieces egg whites
pinch salt
Procedure:
2. If using fresh spinach, blanch leaves 2-3 minutes in boiling water. Drain well. Chop
finely. Sauté in butter until all the moisture has evaporated. Add cream. Cool 8 to 10
minutes or until the cream is absorbed. Season with salt, pepper and nutmeg. Cool.
3. Add yolks.
4. Beat egg whites to stiff peak stage. Fold into spinach mixture. Pour into prepared molds
and bake in a bain marie for 10 -12 minutes.
Variations:
 You may use broccoli or cauliflower (1 head) instead of the spinach. For extra richness,
add 1/4 c. grated gruyere or parmesan cheese.
 With Panade: Add 1 recipe béchamel sauce.
SOUFFLÉ AU GRAND MARNIER

(Orange Soufflé)
Ingredients:
1 cup milk
30
¼ cup + 2 Tbsps all-purpose flour (45 grams)

3 Tbsps unsalted butter, softened
2 pieces oranges (juice and grated zest)
2 - 4 Tbsps Grand Marnier
4 pieces yolks
5 pieces egg whites
¼ cup + 2 Tbsps sugar
confectioner’s sugar
Procedure:
2. Bring milk to a boil. Mix butter and flour to a paste. Add paste to milk over low heat.
Stir until thick and mixture returns to a boil. Remove from heat. Add zest, juice and
liqueur. Mix well. Stir in yolks, two at a time. Cool.
3. Whip whites to a very light peak. Add sugar gradually. Whip to a soft peak. Stir 1/4 of
beaten whites to base. Fold in the remaining 3/4 of whites. Place batter in prepared
containers and bake at 400 F for 12 - 15 minutes. Dust with confectioner’s sugar before
serving.
Variations:
* You may use Triple Sec or Cointreau or Torres Orange Liquer instead of Grand Marnier.
* Lime or Lemon Soufflé - Substitute limes or lemons for the oranges; use white rum or tequila
for the liqueur.
* Mocha Soufflé - Substitute 1/4 cup freshly brewed strong coffee (preferably espresso) for the
juice; use brandy rum or cognac for the liqueur; if using flavored coffee, use corresponding
liqueur (Amaretto, Irish Cream, Hazelnut, etc.)
MANGO SOUFFLE
Ingredients:
1½ cups fresh mango puree
¼ cup + 2 tbsps water
31
¾ cup sugar
2 tbsp dark rum, optional
7 pieces egg whites
pinch salt
1½ tbsps sugar
Procedure:
1. Combine water and sugar in a saucepan and boil for 3 minutes or until syrup thickens.
Add puree. Bring to a boil. Cool.
3. Beat egg whites until foamy. Add salt. Gradually add the sugar, a tablespoon at a time.
Whip until soft peak stage. Fold into cooled puree. Pour into molds.
4. Place in oven immediately and bake for 12 – 15 minutes. Do not over bake – over baking
will cause mixture to boil.
VARIATIONS:
 Peach Soufflé – substitute peaches for the mangoes.
 Strawberry Soufflé – substitute strawberries for the mangoes. Omit the rum.
 Pear or Apple Soufflé – substitute pears or apple for the mangoes. Add 2 T cornstarch for
pear soufflé, use Pear Williams. For apple soufflé, use Applejack or Calvados.
 With Panade: Add 1 recipe crème patissiere
CHOCOLATE SOUFFLE
Ingredients:
1½ cups fresh milk
½ cup heavy cream
32
¾ cup all-purpose flour

3 tbsps cocoa powder
2 tsps coffee powder
2 tbsps rum
1 cup bittersweet chocolate, coarsely chopped
4 pieces egg yolks
8 pieces egg whites
½ cup sugar
½ cup bittersweet chocolate, cubed
Procedure:
1. Bring milk to boil. Mix cream and flour to a paste. Add to milk. Cook until thickened.
Add cocoa, coffee, rum and dark chocolate. Mix well. Add yolks. Cool.
2. Preheat oven to 400°F. Prepare molds. Brush with butter, dust with cocoa powder.
3. Beat egg whites. Add sugar gradually. Beat to a soft peak. Fold into base. Place in
molds. Drop a few pieces of cubed chocolate into each soufflé. Bake for 12 – 15
minutes.
CRÈME PATISSIERE
[crehm pah-tease-YAIR]
(Pastry Cream)
Ingredients:
3 pieces egg yolks
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6 tbsps sugar
1 cup fresh milk
3 tbsps AP flour
1 tbsp. unsalted butter (15 gms.)
flavorings
CLASSIC METHOD:
1. Ribbon the yolks and sugar while warming the milk.
2. Add the flour, tablespoon by tablespoon to the egg mixture to avoid lumping, add mix
well.
3. Off the heat, add warm milk (liaison) to yolk mixture and stir well. Return to the heat and
return to a simmer, whisking, vigorously. Make certain the mixture is smooth before it
comes to the simmer.
4. Bring to a boil continue cooking and whisking 2 – 3 M.
5. Off the heat, add flavorings and butter.
NOTE: Keep 3 – 4 days in the refrigerator; freezes well. Cover only after it cools. Cover
surface with butter to keep skin from forming.
CONTEMPORARY METHOD:
1. Mix 50% of the milk with the 3 Tbsps. sugar in a heavy saucepan. Allow to boil.
2. In another bowl, mix flour with 3 Tbsp. sugar, pour in 50% of the milk. Add eggs when
milk starts to boil. Add 1/3 of the boiling milk to the egg mixture then pour them back
to the boiling milk.
3. Continue cooking, whisking at all times until the mixture boils and thickens. Cook for
another 10 seconds.
4. Cool down using ice bath. When completely cool, cover with plastic film (direct
surface). Refrigerate.
FLAVORINGS
Per one recipe (1 1/4 C)
VANILLA: 2 t. vanilla extract

CHOCOLATE: 60-80 g. semisweet added to the milk
COFFEE: 2-3 t. powdered espresso dissolved in milk
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LIQUEURS: 1-2 T. Kirsch, Cognac, Rum, Grand Marnier
VARIATIONS:
FRANGIPANE: To Creme Patissiere, add 3 T butter and 2-8 T blanched and pulverized
almonds; flavor with vanilla and almond extracts.
CREME ST. HONORE: [cremm sant oh-noh-RAY] To Creme Patissiere, add 1 t. powdered
gelatin dissolved in 1 T. cold water and stir in the hot sauce till thoroughly dissolved; fold in 4
egg whites beaten to stiff peak with 1 T sugar. Flavor to taste. For: Cream Puffs and Gateau St.
Honore
SWEET SOUFFLÉ: To Creme Patissiere made with 5-6 T. flour fold in 4 egg whites, beaten
with 1 T sugar per white (to stiff peak). Flavor strongly to taste.
CREME PARIS BREST: To 1 C Vanilla Creme Patissiere carefully fold-in 3 T soft butter and
1/2 C praline as the cream cools down. Whip 1 M or until fluffy.
CREME ANGLAISE
Custard Sauce
Recipe I: Recipe II:

1 cup milk 1 cup fresh milk
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2-3 pieces yolks 1 cup cream

2-8 Tbsps sugar 6 pieces egg yolks
2 tsps vanilla or other flavorings 1/3 -1/2 cup sugar
1/2 piece vanilla beam
Flavorings per one recipe (1 1/4 C):

2 tsps vanilla
1-2 Tbsps liqueur (rum, kirsch, cognac, etc.)
2-3 tsps powdered coffee in 1 Tbsp water
60-90 grams semi-sweet chocolate melted in hot milk; add 1 tsp vanilla
Procedure:
1. As you heat the milk or milk-cream mixture to the boiling point, ribbon the yolks and
sugar.
2. Carefully whisk in 1/3 of the hot liquid into the yolk mixture, then pour back into the
remaining milk or milk-cream mixture.
3. Heat slowly (take about 5 M) stirring constantly (making an “8”) with a wooden spoon
until the custard thickens slightly. When you can draw a “track” across the back of
the spoon with your finger and it remains, the custard is done. (At this point it will
be too hot to touch for more than 2 seconds).
4. Immediately plunge the bottom of the pan into cold water to stop the cooking or
immediately strain into a bowl.
NOTE: May be served warm or cold as a sauce. Keeps 2-3 days refrigerated.
VARIATIONS
BAVAROIS (Bavarian Cream)
36
Creme Anglaise with maximum number of yolks and sugar plus 1 package (T) gelatin dissolved
in 1/4 C cold flavoring liquid; fold in 3 eggs white beaten with 2 T powdered sugar to firm
peaks; when completely cold fold in 1 C whipped cream. Mold.
CREME AU BEURRE (Butter Cream)

Mix up to an equal weight of softened butter in Creme Anglaise. Chill. Do not add softened
butter to warm sauce!
CREME RENVERSEE AU CARAMEL I (Custard, Flan)

Caramelize a 1-quart mold. Begin a Creme Anglaise of 2 C milk with minimum number of
whole eggs (rather than just yolks). After adding hot milk to egg mixture, strain into mold.
Bake in a bain-marie at 300F or 40-50 M until knife put in center comes out clean (175°F at
center). Cool before unmolding.
PETITS POTS DE CREME

Divide custard mixture among 2/3 C caramel-lined ramekins and bake for about 20 M in a bain
marie at 300°F. Serve in the cups.
GLACE (Ice Cream)

Creme Anglaise made with up to the maximum amount of sugar; half the quantity of milk should
be cream. Place mixture in ice cream freezer.
CREME ECOSSAISE:
Add 1 t flour to the ribbon of Creme Anglaise, bring to a boil, then strain. (Because of the flour,
there is no fear of the custard curdling as the liquid thickened with flour boils at a lower
temperature than that at which yolk coagulates.)
CREME RENVERSEE AU CARAMEL II
Caramel:
37
2½ cups sugar
1½ tsps lemon juice
¼ cup water
Procedure:
1. Combine sugar and lemon juice in a heavy saucepan. Mix well.
2. Place over medium heat. DO NOT STIR until the first sign of smoke appears.
3. Stir occasionally. When the caramel is deep amber in color, add water immediately.
4. Allow to boil. Remove from heat and dip bottom of saucepan in ice bath to prevent sugar
from cooking further. Pour into containers (2 pcs. 6 or 8 inches round pan).
Custard:
2 cups heavy cream
2 cups fresh milk
1 cup sugar
6 large eggs
6 pieces egg yolks
Procedure:
1. Mix milk and heavy cream together, then boil with vanilla bean.
2. Whisk eggs and sugar. Add boiling milk / heavy cream mixture.
3. Strain. Skim foam from surface. Stir vanilla extract, if used.
4. Pour into prepared round pan. Bake at 325 - 350°F in a bain marie for 30-40 minutes or
more, depending on the size of the container.
5. Cool completely then refrigerate.
Flavoring: Use rind of one lemon – use vegetable peeler to remove.
38
CREME BRULEE
Ingredients:
4 cups cream
½ cup sugar
1 piece vanilla bean
6 pieces egg yolks
1 piece whole egg
Procedure:
1. Preheat oven to 300°F. Prepare 6 – 8 shallow bowls.
2. In a heavy saucepan, boil together cream, sugar and vanilla bean.
3. Remove from heat then add to beaten egg yolk-whole egg mixture. If using vanilla
extract, add at this point. Scrape off center of vanilla bean.
4. Strain mixture into another bowl. Spoon into custard molds. Bake in a bain marie for 40
minute or until set. Check at 20 minutes. Refrigerate at least 6 hours or overnight.
TO SERVE:
Sprinkle with a little granulated or brown sugar on top. Ignite a propane torch carefully.
Caramelize sugar.
39
BUTTERMILK BISCUITS
Ingredients:
1 cup APF
1 cup cake flour
¼ tsp. baking soda
1 tsp. sugar
½ tsp. salt
½ cup chilled unsalted butter, cut into ¼” cubes (112 grams)
¾ cup – 1 cup buttermilk
Procedure:
1. Sift together dry ingredients. Cut in butter till mixture resembles a coarse corn meal.
2. Stir in buttermilk by using the tines of fork until a moist, shaggy mass of dough is
formed.
3. Transfer dough to a floured surface and pat into a circle, about ½” thick. Cut into 2 ½ - 3
circles. Brush top with butter milk or milk.
4. Bake in a preheated 400-425 F for 15-20 minutes or until done.
* For every cup buttermilk: mix ¾ cup fresh milk and ¼ cup sour cream. Set aside for 10-15
minutes. Keep cool.
40
SOUTHERN BISCUITS
Ingredients:
1 1/3 cups APF
1 1/3 cups cake flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
¼ cup + 2 Tbsps. chilled fresh lard, cut into 1” chunks / unsalted butter (85 grams)
¾ to 1 cup buttermilk
Procedure:
1. Sift together dry ingredients. Cut in lard then toss in buttermilk just until it is binded
together.
2. Transfer to a floured surface and form dough using your fingertips. Roll out ½” thick and
cut into 12-2 inch or 8-3 inch biscuits. Re- roll scraps.
3. Arrange biscuits close to each other (but not touching) or ungreased baking sheet and
bake in a pre-heated 425 F oven for 15-20 minutes or until golden brown. Serve
immediately.
*** Substitute fresh lard with unsalted butter****
41
ENGLISH SCONES
Ingredients:
1¾ cups APF
½ tsp. salt
1 Tbsp. sugar
½ cup unsalted butter, cut into 1/3” cubes (112 grams)
2/3 cup buttermilk
Procedure:
1. Pre-heat oven to 400 F. Combine dry ingredients in a bowl of an electric mixer. Add the
butter and beat just until coated with flour mixture (must look “chunky).
2. Add buttermilk. Just until moistened. Mix just until absorbed. Transfer to a floured
surface and make into a 7” disk. Cut into quarters then eights. Brush with more
buttermilk and sprinkle with turbinado or brown sugar if desired. Bake 15-20 minutes.
42
CREAM SCONES
Ingredients:
3 cups APF
1 cup Cake flour
1½ tsps. baking powder
¾ tsp. salt
1 tbsp. brown sugar
¼ cup unsalted butter
2 pieces whole egg
1 piece egg yolk
1 cup cold heavy cream
more cream, for brushing cinnamon sugar, for topping
Procedure:
1. Sift together flour, baking powder and salt.
2. Cream together butter and sugar till light. Rub into dry ingredients.
3. Whisk together whole eggs, egg yolk and cream. Stir into flour-butter mixture.
4. Shape into 2-6” disks. Cut into quarters. Cut quarters into 2. Brush with cream
and sprinkle with cinnamon sugar.
5. Bake in a pre-heated 400-450 F oven for 15-20 minutes or until firm but not dry.
CINNAMON SUGAR:
½ cup sugar
1 tsp cinnamon
Toss together and use as topping for required baked items.
43
BLUEBERRY MUFFINS
Ingredients:
½ cup unsalted butter
2¼ cups sugar
½ tsp. salt
2 pieces egg
½ cup fresh milk
2½ cups all purpose flour
2 cups fresh or frozen blueberries
Procedure:
1. Line muffin pan with paper cups. (24 pieces). Cream butter and sugar till light. Add the
eggs, one at a time, beating well after each addition.
2. Sift together dry ingredient. Alternately add to creamed butter mixture with milk or
buttermilk.
3. Crush ½ cup berries and fold into batter. Fold in the rest of the berries. Spoon into a two
12 cup muffin pans. Top with streusel topping.
4. Bake in a pre-heated 375°F for 30 minutes until done. Cool in pan.
* STREUSEL TOPPING:
Ingredients:
½ cup all-purpose flour, sifted
1 tbsp. brown sugar
1/8 tsp cinnamon
1 tbsp. unsalted butter
Procedure:
1. Mix flour, sugar, and cinnamon. Cut into butter until it resembles coarse meal.
2. Use as topping for muffins.
44
CORN MUFFINS
Ingredients:
½ cup butter
¾ cup sugar
2 tbsps. honey
1 tbsp. light corn syrup
2 pcs. egg
½ tsp. salt
1¾ cups APF
½ cup corn meal
1¼ tsps. baking powder
½ cup milk
2/3 cup yellow corn, canned
2 tbsps. cream corn, canned
Procedure:
1. Preheat oven to 400 F. Prepare mini muffin pan. Brush with shortening and dust with
flour. In a bowl, cream together butter, sugar, honey and light corn syrup until light. Add
the eggs one at time, beating well after each addition. Add creamed corn.
2. Sift together dry ingredients. Alternately add to creamed butter mixture with milk. Fold
in canned yellow corn and cream corn.
3. Scoop in a 12 cup mini muffin pan and bake for 20-25 minutes or until golden.
45
HAM AND CHEESE MUFFINS
Ingredients:
1 tbsp. parsley
1 tsp. oil
2 ¾ cups self-rising flour
2/3 cup APF
1/8 tsp dry mustard powder
¼ tsp baking powder
½ tsp salt
ground pepper
175 grams ham, chopped
125 grams grated cheddar cheese
2 pieces egg
1 1/3 cups milk
½ cup unsalted butter, melted
Procedure:
1. Preheat oven to 375 - 400°F. Prepare mini muffin pan, grease and dust with flour. Sauté
parsley in oil. Cool until aromatic. Drain well.
2. Mix all dry ingredients together. In a separate bowl, whisk eggs, butter and milk.
3. Pour the liquid over the dry ingredients. Toss lightly. Add in cheese, ham, parsley & oil.
SELF-RISING FLOUR:
Ingredients:
2¼ cup sifted cake flour
2 cup all purpose flour, sifted
1½ tsp salt
1 tbsp baking powder
Procedure:
1. Mix all ingredients together. Sift twice.
2. Store until expiration of baking powder.
46
OLIVE, ROSEMARY & PARMESAN MUFFINS
Ingredients:
2 ¾ cups self rising flour
2/3 cups all purpose flour
pinch salt ( or more )
80 grams black olives, chopped
35 grams parmesan cheese, grated
1 tbsp. fresh rosemary, chopped
2 pieces egg
1 1/3 cup fresh milk
½ cup unsalted butter, melted
¼ tsp. baking powder
Procedure:
1. Preheat oven to 375°F. Sauté fresh rosemary in some oil. Cool well. Add to dry
ingredients.
2. Mix all dry ingredients together. In a separate bowl, whisk eggs, butter and milk.
3. Pour the liquid over the dry ingredients and mix.
47
PANCAKE
Ingredients:
2¼ cups sifted APF
2 tbsps. sugar
½ tsp. salt
½ tsp. baking soda
2 pieces egg
2 cups milk + 2 tsps. vinegar or 2 cups buttermilk
¼ cup melted butter
Procedure:
1. Sift dry ingredients together. .
2. Separate egg yolks and egg whites.
3. Mix liquid ingredients together except egg whites. Let it rest for 15 – 30 minutes.
4. Whisk egg whites, then fold in batter.
5. Cook in hot pan.
48
GOLDEN WAFFLE
Ingredients:
2 ¾ cups APF
7 tbsps. sugar
½ cup butter
½ tsp. salt
3 pieces eggs, separated
1½ cups cold fresh milk
Procedure:
1. Sift dry ingredients together.
2. Cut in butter in dry ingredients until fine. Meanwhile, mix milk and yolk.
3. Pour milk and egg yolk mixture to flour and butter. Let it rest for 15 – 30 minutes.
4. Whip egg whites then fold in batter. Cook in waffle machine (heated).
* GAUFRETE: remove baking powder
CLOTTED CREAM
- this thickened cream is traditionally served with scones or biscuits.
Ingredients:
¾ cup heavy cream, well chilled
¼ cup sour cream, well chilled
1-2 tbsp powdered sugar
Procedure:
1. Pour heavy cream into a bowl and whip until soft peaks stage.
2. Add in sour cream and powdered sugar, continue beating until mixture is thick.
3. Refrigerate until mixture is thick.
4. Maybe accompanied with some fruit preserve or jams.
49
BOILED ICING

Ingredients:
1 cup egg whites
½ tsp. cream of tartar, 3/4 tsp. if raining
2½ cups sugar, 2 3/4 cups if raining
¾ cup water, 1 cup if raining

Procedure:
1. Put together egg whites and cream of tartar in a bowl.
2. In a saucepan, put together sugar and water. Boil into a syrup up to 225 F for
Philippines. Five (5) degrees away from ideal temperature start beating egg whites.
3. Lower heat, start whisking the egg whites until foamy and bubbles are fine. Pour half of
the syrup in a stream at low speed. Then bring the mixture to whisk at high speed for
20 seconds. Lower speed and add other half of the syrup. Bring up to high speed and
continue mixing for 8-10 minutes until stiff peaks are formed.
50
PASTRY DOUGHS
I. PATE A CHOUX
This basic pastry dough can be baked, poached, or fried and yields such diverse items as cream
puffs, Dauphine potatoes, gnocchi, quenelles, cocktail tidbits, eclairs, fritters, and some stunning
desserts. The basic formula is simply “3 1/2”: a cup of liquid, a cup of flour, a cup of eggs, and
half a cup of butter. It starts with a “panade” (a flour mixture) which is dried, and then eggs are
added, forming the “pate a choux”. A panade by itself is sometimes used in forcemeats as a
binder.
PURPOSE Choux Gnocchi Fritters Chocolate

Liquid 1C 1C 1C 1C
(water) or stock or stock
or milk or milk
Butter 1/2 C 1/3 C 1/4 C 6 tbsps.
Salt 1/2 t. 3/4 t. 3/4 t. ¼ tsp.
Pepper --- Pinch Pinch Pinch
Sugar 1 T* --- 1t ---
Sifted Flour 1C 1C 1C ¾ cup + 2 tbsp.
Eggs 4 3 4 4
Other 2 t. vanilla* --- --- 2 tbsps cocoa powder

Mix cocoa powder w/
All-purpose flour
* Use only for sweet pastry
Procedure:
1. Mix first five ingredients (liquid through sugar) in a sauce pan and slowly bring to a boil.
51
2. Immediately remove from the heat and add the flour all at once. Stir with a wooden
spoon until a ball forms.
3. Return to medium heat to dry the paste: flatten the paste on the bottom of the pan, bring
it up to the side of the pan nearest you, then flip it over to the opposite side of the pan.
Continue until butter starts oozing out in small bubbles, about 5 M. When pinched the
paste should not stick to your fingers.
4. Remove from heat and wait 5 M until slightly cooled, then beat in eggs one at a time,
waiting until each is incorporated before adding the next. When spoon is turned, pastry
should just barely fall. This consistency is very important.
NOTE: This can be held up to eight hours but it will give the fullest puff if used right away. To
hold simply butter the top as for a white sauce. Rewarm slightly when ready to use.
BAKING CHOUX PASTRY

1. Butter a baking sheet, then rinse under cold water (which will vaporize and prevent
scorching) or place parchment paper on baking sheet.
2. Put choux paste into a pastry bag with a round tip (a teaspoon or tablespoon can also be
used) and pipe, according to the chart below, onto the baking sheet leaving enough room
for them to triple in size. Make sure tops are smooth as tips tend to burn.
dots or 1/4” balls = petites profiteroles for soup (do not glaze)
1/2” balls = profiteroles or cocktail puffs
1” balls = cream puffs
1/2” wide by 4” long = eclairs (score length with tines of a fork)
3. Brush with egg glaze (yolk & water, whole egg & water, or milk) and rest up to 20 M
before baking if you want the egg wash to impart a shiny glaze.
4. Bake at 400°F for 15 M, lower heat to 375°F and open oven door briefly to let steam
escape, then let bake for an additional 10-30 M according to their size or 400°F all the
way.
5. Cool on a rack (otherwise they’ll be soggy) for about an hour. They freeze well.
WARNING: Pate a choux must be browned and dry before coming out of the oven or it may
fall.
PETITS CHOUX AU FROMAGE: Beat 1C grated Parmesan cheese into 2C warm choux
paste. Pipe out profiteroles. Serve hot or cold; no filling is needed.
52
COCKTAIL PUFFS: Pipe out small cream puffs. Cut small opening in bottom with a sharp
knife. Pipe in filling of 2C Sauce Allemande plus 110 g. of grated cheese or minced sautéed ham
and cheese or sautéed diced mushrooms or sautéed diced chicken livers, etc.
GOUGERE: Make 1 portion choux paste adding 110 g. grated Gruyere cheese and 2T Dijon
mustard. Pipe into ¼” dots or balls. Brush with eggs glaze or milk. Bake 20 M at 375°F.
PROFITEROLES: Pipe out profiteroles. May be served with warm chocolate sauce; or fill
with vanilla ice cream or vanilla pastry cream and pour chocolate sauce over or glaze with
chocolate icing.
CHOUX A LA CREME: Pipe out cream puffs. Bake. Pipe in Creme St. Honore. Dust top
with powdered sugar. Variation: Fill with any flavor pastry cream.
ECLAIRS: Pipe out eclairs, bake. Cut in half and fill or make a hole at one end & pipe in any
flavor pastry cream. Uncooked icing: Sift 1 1/4C powdered sugar, mix w/ 1-2T water or
liqueur. Ice small pastries with pastry brush or glaze with chocolate glaze.
POACHING CHOUX PASTRY

1. Poach in simmering (never boiling) salted water or other liquid until done.
2. Drain and reserve. Serve immediately or reheat according to directions below.
GNOCCHI: Pipe gnocchi choux paste into simmering water through a 1/2 inch round opening,
cutting off 1/2 inch slices with the dull side of a knife. They are cooked when they come floating
to the surface, about 8 M. Place in buttered gratin dish, cover with grated cheese and butter,
reheat 10 M. Or use Mornay sauce, or any other pasta sauce.
QUENELLES: To 1 portion of choux paste vigorously beat in extremely well pureed fish (use a
food processor) and additional seasonings. Chill very well. Just before poaching beat in chilled
cream by half tablespoons, adding as much as the pastry will hold and still maintain its shape
(don’t let it get runny). Form quenelles with dessert spoons, poach in just enough water to cover
for 15-20 M until they have doubled in size and roll over easily. Drain. Place in buttered gratin
dish, cover with sauce (Veloute, Hollandaise, Nantua, etc.) Sprinkle with grated cheese. Bake at
400F till brown. May also be made with veal or chicken.
FRYING CHOUX PASTRY
PETS DE NONNE: Scoop teaspoonfuls of sweet choux paste into 370 F oil, cook 8-10 M until
brown. Drain on paper towels, sprinkle with powdered sugar.
II. PATE BRISEE, PATE SUCREE, PATE SABLEE, PATE A PATE

[pot bree-ZAY/soo-CRAY/sah-BLAY/ah pot]
(Basic Short Pastry)
53
The most useful all-purpose dough in French cooking is pate brisee (with sugar, it’s pate sucree;
with sugar and eggs, it’s pate sablee). At its finest it is a mixture, by weight, of 5 parts flour to 4
parts butter (or as little as 1 part butter, becoming pate a pate), with a small amount of salt, and
about half the minimum volume of the butter in cold liquid. Water in the liquid moistens the
gluten in the flour which forms an elastic web, resulting in a dough.
FOR A 9-INCH SHELL

FLOUR 250 g. 1 1/2 c.
(cold & sifted) (1 c. all purpose +
1/2 c. cake flour is better)
BUTTER 125-200 g. 1/2 - 3/4 c
(cold & cut in dice)
SALT 2-5 g. 1/4-1 t.
(if sweet, use 2/3 less)
SUGAR 50-100 g. 2-6 T.
(optional)
LIQUID 50 ml. 3-4 T.
(cold, ice cold)
Procedure:
1. Place dry ingredients in a food processor bowl, process 1 minute.
2. Add butter, pulse 5 times until butter is size of cornmeal.
3. Sprinkle 1 tbsp. (at a time) of the liquid around bowl, then pulse 5 times. Squeeze the
dough with your fingers to see if it will hold together. If it does not hold together, pulse
two or three more times. DO NOT LET A BALL FORM. Once the dough does come
together when squeezed remove from bowl and place on pastry board.
4. Do a “fraisage” with the dough, then form a disc and chill 30 minutes.
ROLLING OUT THE DOUGH:

1. Don’t overwork it. If you need a very thin sheet from a big disc of dough, cut it in half
horizontally first.
2. Turn dough with each roll: 1/4 turns = square, 1/8 turns = round.
3. After lining tart pan chill or freeze dough 30 M.
BAKING THE TART SHELL (425°F):

1. Put the tart pan on pre-heated baking sheet for a drier/ flakier crust.
54
2. Baking Times: Partially cooked: 5-8 minutes

Fully cooked: 10-15 minutes
3. If shell is to have liquid filling, brush inside with beaten whole egg when almost baked,
then bake 2-3M more to seal crust.
4. For a fully baked shell, unmold onto rack immediately.
PATE SUCREE
55
Ingredients:
½ cup confectioner’s sugar
½ cup butter, cut into ½” cubes
¼ tsp. vanilla
4-6 tbsps water
Procedure:
1. Sift all purpose flour and confectioner’s sugar.
2. Put into the bowl of a standing mixer.
3. Add in cubed butter. Mix using paddle attachment. Stir until consistency of cornmeal.
4. Add water and vanilla extract. Mix well. Remove from bowl. Pat and fold. Shape into
a disk.
5. Refrigerate for at least 1 hour.
PATE SABLEE
Ingredients:
1 cup unsalted butter
½ cup sugar
1 piece egg /or 2-3 pcs. egg yolks
pinch salt
1 tsp. vanilla or lemon extract
Procedure:
1. Cream together butter and sugar till light for about 5 minutes.
2. Add the egg. Blend well. Add in flour and then the extract. Scrape dough into a plastic
film and shape into a ball or cylinder. Cover. Chill until firm around one hour.
A. SAVORY PASTRIES
CHAUSSONS
[show-SAWN]
56
(Turnover)
Chaussons are made of pastry dough rolled out and cut into squares, ovals, or circles. About a
teaspoonful of filling is placed in the center, the edges of the pastry are moistened with beaten
egg, and the pastry is either folded over upon itself or another piece of pastry is put on top to
enclose the filling. They are baked for about 15M in a 375°F oven until puffed and light
browned.
CHAUSSONS AU SAUCISSON A L’ AIL

[show-SAWN zoh so-see-SAWN ah lie]
Yield: 12 chausson
Ingredients:
6 inches Kielbasa sausage, diced
2 tbsp. butter
2 cloves garlic, minced
½ cup creme fraiche or heavy cream
2½ tsps. Dijon-style mustard
Procedure:
1. Sauté diced sausage in the butter for 1-2M.
2. Add garlic and sauté 30 seconds. Drain well; return to the pan.
3. Mix the cream with the mustard, add to sausage and cook until thickened enough to put
in turnovers (it should not be runny nor dry). Cool.
4. Roll out dough and cut into 4” circle or 2 1/2” squares. Preheat oven 375°F.
5. Place 1t of filling in the center of each square or circle.
6. Moisten the edges of the pastry, using a pastry brush, with an egg wash.
7. Fold the pastry over on itself forming a half circle or a triangle. Press the edges firmly
together with your finger, then press again with the tines of a fork.
8. Place on a baking sheet, paint the tops with the egg wash. Chill.
9. Just before baking paint with egg wash again. Bake about 15-20M in upper third of oven
or till puffed and browned.
CHAUSSONS AUX FOIES DE VOLAILLE
[show-SAWN zoh fwah duh vo-LIE]
57
Yield: 12 chausson
Ingredients:
6 pieces chicken livers
1-2 tbsps. clarified butter or oil
2 tbsps. shallots, minced
½ cup Madeira, Port or Cognac
½ cup creme fraiche or heavy cream
salt and pepper
Allspice
Procedure:
1. Clean the livers and dry.
2. Heat sauté pan and add the clarified butter in oil. Add the chicken livers to the pan
and sear on high heat. Remove from pan.
3. Add the shallots to the pan and cook until lightly colored. Remove the pan from the
heat and flambé with the Madeira. Return to the heat and reduce down to a syrup. Add
the cream and reduce again. Remove from the heat. Season with salt, pepper and pinch
of allspice.
4. Cut the livers into small pieces and cool in the sauce.
QUICHES, FLANS, CUSTARDS AND GRATINS
58
A custard is a cooked mixture of egg and milk or cream. A quiche is a custard plus morsels of
proteins, vegetables or grated flavorings baked in a tart shell. Any quiche mixture may be baked
in a buttered baking dish.
A flan is sometimes in pastry but is usually baked without a shell; it could be savory like quiche
but is usually a dessert.
GENERAL RULES FOR MAKING QUICHE:
1. The custard mixture is generally based on the preparation of 1 whole egg per 3/4 cup of
cream plus morsels and/or flavorings.
2. Pre-cooked food morsels go into the shell before the custard.
3. Grated flavorings (cheese/nutmeg) are mixed into the custard.
4. Fill a shell 3/4 full to allow for rising: an 8” inch shell takes about 2 cups of custard
mixture; a 9-inch shell takes about 2 3/4 cups; 10-inch shell takes 3 3/4 cups.
5. Baking times are 30-35 minutes at 375°F or 60 minutes at 250°F.
6. When done, a knife stuck into the center comes out clean.
7. Seasonings: salt, pepper, nutmeg, cayenne, saffron or allspice
8. Sweet quiches usually have 2T sugar per cup of custard.
9. Put prepared quiche in a baking sheet before baking.
10. Make your pie dough as thin as possible.
11. Bake on the floor of the deck oven or the lower third of the oven.
TRADITIONAL QUICHE DOUGH
59
Ingredients:
1¼ cups sifted all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
6 tbsps. unsalted butter, 85 grams
1 pc large egg
1–3 tbsps. cold water
Procedure:
1. Sift together flour, salt and baking powder
2. Cut in butter till mixture resembles the texture of a coarse cornmeal. Add egg.
3. Toss in enough water for the dough to hold together. Rest for at least one hour.
QUICHE LORRAINE
Ingredients:
350 gms bacon, chopped then cook
3 pcs large eggs
1½ cups cream
salt, pepper, nutmeg
1 recipe quiche dough
½-¾ cup gruyere cheese, optional
Procedure:
1. Roll out dough to fit tart pan. Rest in refrigerator.
2. Meanwhile, beat together eggs and cream. Add seasonings
3. Sprinkle bacon and cheese over dough. Pour in cream mixture. Dot with butter.
4. Bake in a preheated 375°F oven till done.
QUICHE AU FROMAGE
Ingredients:
60
3 pieces large eggs

1½ cups half-and half
80 to 120 grams grated Gruyere cheese
salt, pepper, cayenne or nutmeg
50 grams cooked bacon, chopped
1 recipe flaky dough
Procedure:
1. Roll out dough to fit tart pan. Rest in refrigerator.
2. Meanwhile, beat together eggs and cream. Add seasonings
3. Sprinkle bacon over dough. Pour in cream mixture. Dot with butter.
4. Bake in a preheated 375°F oven till done.
QUICHE AU ROQUEFORT
Ingredients:
60 grams Roquefort cheese
200 grams cream cheese
2 tbsps. butter
1/3 cup cream
2 pieces eggs
salt, pepper
1 to 2 tbsps. minced parsley
1 recipe flaky dough (9”)
Procedure:
1. Roll out dough to fit tart pan. Refrigerate.
2. Cream together Roquefort and cream cheese. Add butter and cream. Add eggs and the
rest of the ingredients.
3. Pour filling into prepared shell. Bake at 350°F for 35 to 40 minutes or till done.
*Note: Camembert, Brie, goat cheese etc., may also be used
QUICHE AUX FRUITS DE MER
61
Ingredients:
2 tbsps. shallots
3 tbsps. butter
1 cup (120 g.) cooked crab, shrimps, lobster, etc.
2 tbsps. madeira, port or dry white vermouth
4 pieces eggs
1½ cups cream
1½ tbsps. tomato paste
salt, pepper, cayenne or saffron
½ cup or more grated gruyere cheese
Procedure:
1. Roll out dough to fit tart pan. Refrigerate. Prebake at 300°F for 20 minutes. Set
aside.
2. Sauté shallots and seafood in butter. Add wine. Cook 3-5 minutes. Cool slightly.
3. Meanwhile, beat together eggs, cream, tomato paste and seasonings.
4. Place seafood mixture in prebaked shell. Pour custard mixture. Sprinkle with cheese.
Bake at 300°F for 30 minutes
QUICHE AUX OIGNON

62
Ingredients:
7 cups (900 g.) sliced onions
3 tbsps. butter
1 tbsps. oil
1½ tbsps. flour
2 pieces eggs
2/3 cup cream
30 grams grated gruyere
Procedure:
1. Roll out dough. Refrigerate.
2. Meanwhile, sweat onions in butter and oil very slowly till tender and golden, about 1
hour. Sprinkle with flour and cook 2 to 3 minutes or more.
3. Beat together cream and eggs. Add cheese then onions.
4. Pour into prepared shell. Dot with butter and more cheese, if desired. Bake.
TARTES SUCREES
63
[tart soo-CRAY]
Sweet (dessert) tarts are usually made in pastry shells of pate sucree or pate sablee. They
are filled with fruit or other mixtures, some could be called flans.
TARTE AUX POMMES

[tart oh PUM]
(Apple Tart)
For a 10-inch shell

1. Quarter, core and peel 1 kg. tart apples, (Granny Smith or Golden Delicious), then slice
enough to make 3 C of 1/8 inch lengthwise slices. Toss with 1/2 lemon juice and 2 T
sugar.
2. Chop the rest of the apples and make applesauce, then add 1/3 C apricot jam, 4T
Calvados, rum or Cognac, 3 T butter and reduce until thick. Add sugar to sweeten and
cinnamon and/or lemon zest to taste.
3. Spread applesauce in pastry shell, arrange neat overlapping layers of sliced apples in
circles.
4. Bake in upper third of oven till apples are browned lightly and tender. Paint with apricot
glaze. Serve warm or room temperature, with or without cream.
TARTE AUX FRUITS DU SAISON

[tart oh fwee doo say-ZAWN]
(Fruit Tart)
For a 10-inch shell

1. Wash, then hull 1 quart of ripe strawberries or equivalent of raspberries, bananas, grapes,
or any poached fruits.
2. Make an apricot glaze and paint the interior of the baked shell with a thin coating: allow
to set for 5M.
3. Cover the bottom of pastry shell with 1 1/4 to 2 C chilled creme patissiere. NOTE: If you
make an especially rich tart shell you may omit the Creme Patissiere entirely.
4. Arrange the fruit attractively over the cream (bottom or stem end down); paint with
currant jelly glaze.
TARTE AU CITRON
64
[tart oh see-TRAWN]
(Lemon Tart)
For a 9-inch tart shell

1. In a saucepan, stirring, bring to the boil 2 lemons juiced and zested, 2 eggs, 3/4 cup sugar,
and 1/2 cup butter for 1 M. Remove from heat, stir in 2 whole eggs beaten with 1 C
cream, and immediately strain.
2. Paint the interior of the prebaked shell with apricot glaze; Allow to set for 5 M.
3. Fill the tart shell with the lemon cream and bake 20 M or until just set at 350°F.
TARTE AUX ABRICOTS; TARTE AUX PECHES

[tart oh zab-ree-KOH/ tart oh pesh]
(Apricot or Peach Tart)
For a 10-inch tart shell

1. Peel, halve, pit and slice the fruit.
2. Sprinkle 3 T sugar on baked pastry shell, arrange fruit in overlapping layers of

concentric.
3. Sprinkle 8 T sugar over fruit and dot with butter. Bake 30 to 40 M.
4. Decorate with slivered almonds; glaze with apricot jam.
ALL AMERICAN PIES

65
KENTUCKY DERBY PIE
Crust: (FLAKY PIE DOUGH I)

1½ cups sifted all-purpose flour
1 Tbsp. sugar
½ cup cold butter
1 large egg yolk
3 Tbsps cold water
Procedure:
1. Sift together flour and sugar.
2. Cut in butter until pea size. Mix together yolks and water.
3. Toss into flour mixture. Rest dough in refrigerator, about one hour.
4. Roll out to fit a 9” pie pan. Chill till firm.
Filling:
1½ cups pecan halves
½ cup semisweet chocolate chips
1 cup light corn syrup
1 cup brown sugar (or less)
1/3 cup butter, softened
4 large eggs
3 Tbsps all-purpose flour
1½ tsps bourbon whiskey
Procedure:
1. Sprinkle nuts and chocolate chips over pie shell.
2. Mix together syrup, brown sugar, butter, eggs and flour. Add bourbon.
3. Skim foam on surface. Pour gently over nuts. Bake in a preheated 375°F for 20 minutes.
Reduce heat to 350°F and bake 30-40 minutes more.
FOR SOUTHERN PECAN PIE:

1. Use 2 cups pecan halves. Omit chocolate chips.
2. Use dark corn syrup and 3/4 cup granulated sugar.
3. Add 2 Tbsps. bourbon and 1 tsp vanilla.

CARAMEL WALNUT PIE
66
Ingredients:
1 cup walnuts, chopped
1 1/4 cups dulce de leche
¾ cup brown sugar
2 tbsp. butter, softened
3 pieces eggs
¼ cup corn syrup
1 tsp. vanilla
9” unbaked pie shell
Procedure:
1. Mix together, dulce de leche, brown sugar, butter, eggs, corn syrup and vanilla until
well combined.
2. Sprinkle walnuts into pie shell. Pour prepared filling over nuts.
3. Bake for 350° till set, about 40 minutes.
APPLE PIE
67
PIE DOUGH:
2¼ cups all-purpose flour
1 tsp. salt
2 tbsps. sugar
1/3 cup shortening, cooled and cubed
½ cup butter, cooled and cubed
5 – 6 tbsps. cold water
Procedure:
1. Blend all-purpose flour, salt and sugar. Cut in shortening and butter in to dry
ingredients.
2. When texture of cornmeal, add enough water until it binds together and form into a disk.
Let rest for 30 minutes inside the chiller.
3. Cut disk into two parts and roll out, one to put into pie plate, the other one to cover the
pie when it is filled.
FILLING:
5–6 pieces apples, peeled, cored and quartered
1½ tbsps. lemon juice
½ cup granulated sugar
¼ cup brown sugar
3 tbsps. all-purpose flour
2½ tbsps. tapioca powder
1 tsp. cinnamon
¼ tsp. nutmeg
Pinch all-spice
2 tbsps. heavy cream
¼ cup butter, cubed
Procedure:
68
1. Toss apples in lemon juice to prevent discoloration. Set aside.
2. Mix together sugar, brown sugar, APF, tapioca, cinnamon, nutmeg, allspice and walnuts.
Stir this to apples.
3. Stir in heavy cream. Pour this mixture into pie dough, arrange properly.
4. Stir in leftover liquid. Dot top with butter and cover this with the top crust. Seal the
edges by crimping.
5. Brush with egg wash. Bake at 375°F - 400°F for 40 – 50 minutes.
69
CHICKEN POT PIE
FLAKY PIE DOUGH (SAVORY)

Ingredients:
1½ cup all-purpose flour, sifted
¼ tsp salt
1/8 tsp baking powder
¼ cup shortening
4-6 tbsps. cold water
Ingredients:
1½ - 2 recipes flaky pie dough
¼ cup butter
3 - 4 cups chicken meat, cubed
1 large onion, chopped
¼ - ½ cup green bell pepper, chopped (optional)
½ - 1 cup celery
1 cup carrots, diced
1 cup button mushrooms, halved
2 - 3 cups chicken stock, or more
¼ - 1/3 cup APF
Procedure:
1. Roll out dough to fit baking dish.
2. Melt butter in sauté pan. Add chicken, onion, bell pepper & celery. Cook for 5 minutes
until chicken is caramelized.
3. Add carrots & mushroom. Add broth. Cook for 15-20 minutes.
4. Dissolve flour in a little liquid. Pour into hot filling.
5. Cook 2-3 minutes more. Cool slightly. Pour into baking dish.
6. Cover with crust. Dock with tines of fork. Egg wash. Bake at 375°F for 30-35 minutes.
70
GATEAU AU FROMAGE
(BAKED CHEESECAKE)
PATE SABLE:
¼ cup. sugar
1 piece egg
1¼ cups all purpose flour
½ tsp. vanilla
Procedure:
1. Cream butter and sugar until light for 2 minutes. Add egg and vanilla. Stir in flour.
2. Shape into disk. Chill. Roll-out and blind bake at 325° F for 20 – 25 minutes. Cool
completely before adding filling.
CHEESECAKE FILLING: (For 8 – inch pan)

450 grams cream cheese, very soft at room temperature
1/3 cup sour cream
1/3 cup heavy cream
¾ cup + 2 tbsps. sugar
1 tsp. lemon extract
2 pieces eggs
1 egg yolk
Procedure:
1. Beat cream cheese until very soft. Add sugar. Stir for sometime.
2. Add sour cream and heavy cream. Add eggs and egg yolk and lemon extract.
3. Mix well, if lumpy, strain. Pour into pie dough.
4. Bake bain marie at 350°F for 45 minutes.
71
QUICK PUFF PASTRY
Ingredients:
3 cups sifted all-purpose flour
1 cup + 2 Tbsps sifted cake flour
2 cups unsalted butter, cubed (KEEP REFRIGERATED)
¼ cup unsalted butter, for cutting in
1 tsp. salt
1 Tbsp. lemon juice
1¼ cup ice water
Procedure:
1. Combine flour and stir well to mix. Cut in 1/4 cup butter. Set aside.
2. Cut remaining butter into 1/2” cubes. Keep refrigerated.
3. Dissolve salt in lemon juice in a 1 cup glass measuring cup. Fill with ice water to make 1
cup. Stir to dissolve salt.
4. Toss in cubed butter into flour. Moisten with enough liquid to form dough. Shape into a
cylinder and place on a floured surface.
5. Press with the palms of your hand to form a rectangle. Roll out to 1/4” thick. Fold both
ends towards the center, then fold again to form 4 layers. This is called a DOUBLE
TURN. Make 1 quarter turn, counterclockwise, so that the fold is on the left and the open
flap is on the right.
6. Make 3 more double turns.
7. Wrap dough in plastic film and chill at least 2 hours before using.
Yield: 1 1/8 kg. puff pastry
72
TARTE AUX POMMES
Ingredients:
½ recipe quick puff pastry
6 pieces apples, peeled, halved, cored and sliced
2/3 cup sugar
1½ tsps. cinnamon
lemon juice, if desired
Procedure:
1. Preheat oven to 375°F. Roll out 1/2 recipe of quick puff pastry into a 12’x 18” rectangle.
Cut into 6” rounds. Chill.
2. Mix together sugar and cinnamon
3. Drizzle apples with lemon juice if desired.
4. Arrange apple slices over puff pastry. Top with cinnamon sugar.
5. Bake for 20 minutes or until golden.
6. Brush with hot apple jelly or nappage. Sprinkle with toasted almond flakes, if desired.
7. Serve with creme anglaise or vanilla ice cream. (Cinnamon ice cream is also excellent
with apple tart!)
73
CLASSIC CAKES
The Following section is comprised of basic recipes of cakes, fillings and butter creams.
The most common cake used in classical baking is the genoise. It is usually cut into three ½ inch
layers then brushed with some syrup to moisten. Fillings may either be a mousse, Bavarian, or
butter cream. A layered cake is called a “torte”. When a genoise is baked in a sheet pan, filled,
then rolled into a log, it is called a “roulade”.
On the other hand, a charlotte is made out of a genoise, a biscuit, or a combination of

both. A charlotte may be filled with either a mousse or a Bavarian. It is always composed of a
genoise or a biscuit base, a filling and a genoise or biscuit “fence”.
A meringue is simply a whipped mixture of egg whites and sugar. The salt in the recipe
breaks down the proteins (albumen) from the egg whites and stabilizes the whipped mixture.
When beating egg whites, use a very clean bowl and whip. Egg whites must be in room
temperature to attain its full volume. Be careful not to include any egg yolk when separating
both. Meringues are prepared through different methods. The most stable among all three is the
Italian Meringue method because the mixture is heated at the highest temperature possible
without curdling the egg whites. Meringues may be piped into desired shapes then baked in a
very low temperature for it to dry up but not take on any color.
To convert meringues into butter creams you many use two up to four times the unit
weight of the butter to every unit weight of meringue. Use the Swiss or Italian method in
preparing meringues for butter creams. This will ensure proper sanitation procedures just in case
the egg whites are contaminated. Butter added to the meringue must be cubed and slightly
softened at room temperature. The meringue must also be cool to touch. Use a whisk
attachment when making meringue butter cream. Meringues may also be added with nuts,
coarsely chopped or ground, to make cakes such as the Japonais or Dacquoise, and Filipino
desserts like Sansrival and Sylvannas. Mousses and Bavarians may also be used as fillings in
charlottes and tortes. Though there may be similarities in taste and texture, both are technically
different. Mousses always start as a sabayon then flavored accordingly. Bavarians start as a
crème anglaise then flavored as desired. In nouvelle pastry, meringues may also be added into a
mousse instead of a sabayon to coat a lighted dessert.
The recipes in the following section are basic, and yet versatile. For example, dark
chocolate mousse may be converted into a white chocolate version. Liqueurs used may be rum,
cognac, to brandy, framboise, Kirsch, Grand Marnier, Triple Sec, Cointreau, etc. Do not forget
to decorate your mousse or bavarian with crème chantilly.
74
CAKES
BASIC RECIPES
PLAIN GENOISE: CHOCOLATE GENOISE:

8 pieces eggs 2 cups whole eggs
3 pieces yolks pinch of salt
pinch of salt 1¼ cup sugar
1 cup sugar 1 cup+2Tbsps cake flour
2 Tbsps sugar or honey ½ cup cocoa powder
½ tsp vanilla ¼ tsp baking soda
1½ cups cake flour
½ cup all-purpose flour
Procedure: Use only the ingredients needed for the type of cake
1. Warm eggs, yolks, salt, sugar and honey over simmering water.
2. Beat at high speed until tripled in volume. Add vanilla.
3. Sift over flour. Pour into prepared pan and bake at 350°F till done.
Biscuit:
6 pieces egg whites
¾ cup granulated sugar
pinch salt
8 pieces egg yolks
½ cup all-purpose flour
¾ cup cake flour
1 tsp vanilla
Procedure:
1. Whip egg whites with salt at medium speed until frothy.
2. Gradually add the sugar. Beat until stiff. Set aside.
3. Meanwhile, beat egg yolks and vanilla until triple in volume. Set aside. Sift dry
ingredients. Fold in egg yolks to egg whites. Fold in dry ingredients.
4. Spread on baking pan or pipe into ladyfingers. Sprinkle with confectioner’s sugar. Bake
at 400F.
75
SYRUP
BASIC RECIPE
Ingredients:
¼ cup water
3 tbsps. sugar
1/2 -2 tbsps liqueur
Procedure:
1. Boil water and sugar. Remove from heat, add liqueur.
76
MERINGUES
BASIC RECIPES
FRENCH MERINGUE:
1 cup egg whites (5 – 6 pieces)
pinch salt
2¼ cups sugar
Procedure:
1. In a very clean bowl, beat egg whites with salt at medium speed until frothy.
2. Increase speed to high then gradually add half of the sugar. Beat until stiff peaks are
formed.
3. Lastly, fold in the other half of the sugar by hand.
4. Pipe into desired shape and bake in a preheated 225°F oven until crisp. The meringue
must remain white after baking.
SWISS MERINGUE:
1 cup egg whites
pinch salt
2¼ cups sugar
Procedure:
1. In a very clean bowl, combine egg whites with sugar and salt.
2. Place oven a pan of simmering water and whisk until sugar is dissolved.
3. Transfer to a mixer and beat at medium speed until stiff. The meringue must be at
room temperature at this stage.
77
ITALIAN MERINGUE:
1¾ cups sugar
½ cup water
1/8 tsp. cream of tartar
1 cup egg whites
pinch salt
Procedure:
1. In a heavy saucepan, combine sugar and water. Cook over medium heat.
2. Dissolve cream of tartar in 1 teaspoon water and add to syrup at boiling point.
3. Combine egg whites and salt in a mixing bowl. When the syrup reaches 235°F, beat the
egg whites at medium speed until frothy.
4. Gradually add the sugar. Beat until soft peaks are formed. When the syrup reaches
248°F, increase mixing speed to high and add the syrup in a stream. Lower speed to
medium. Beat until cold and increased in volume.
BOILED ICING
Ingredients:
2¼ cups granulated sugar
½ tsp. salt
1 cup water
1 cup egg white
½ tsp. cream of tartar
½ tsp. vanilla
Procedure:
1. Boil sugar, salt and water together up to 220°F (Soft Ball) then start beating the egg white
with cream of tartar at medium speed.
2. At 250°F (Hard Ball) turn mixer speed at high then add hot syrup in a thin stream to egg
whites and continue beating until all syrup is added.
3. Then beat at medium speed for 6 minutes then add flavors. Use for pipings.
78
MOUSSES AND BAVARIANS
DARK CHOCOLATE MOUSSE
Ingredients:
340 gms bittersweet chocolate, coarsely chopped
½ cup unsalted butter at room temperature
6 pieces egg yolks
½ cup sugar
¼ cup liqueur
2 cups heavy cream
Procedure:
1. Melt chocolate and butter over low heat. Set aside to cool.
2. Warm yolks, sugar and liqueur over simmering water. Remove from heat and beat till
cold and fluffy. Beat cream. Fold chocolate into yolks. Fold in cream.
LEMON MOUSSE
Ingredients:
4 pieces egg yolks
zest from 2 lemons
½ cup lemon juice
2/3 cup sugar
2 packs unflavored gelatin
½ cup white rum
2 cups heavy cream
Procedure:
1. Combine yolks, zests, juice and sugar in a bowl and heat over simmering water. Remove
from heat.
2. Beat till cold and thick. Melt gelatin in the rum and warm. Whip the cream. Fold in
gelatin to yolk mixture. Fold in cream.
79
CHOCOLATE BAVARIAN
Ingredients:
1 cup fresh milk
¼ cup egg yolks
1/3 cup sugar
250 gms bittersweet chocolate
1½ cups heavy cream
2 Tbsps rum or brandy or kahlua
2 Tbsps water
1-2 tsps gelatin
Procedure:
1. Make anglaise from the ingredients above. Strain over hot chocolate. Whisk together.
2. Melt gelatin in liquid. Add to hot chocolate mixture. Whip cream. Fold into cooled
chocolate mixture. Chill.
80
FRUIT BAVARIAN
APPLE / PEAR BAVARIAN
Ingredients:
5 pcs. apples or pears, peeled, cored and sliced
1½ cup sugar
½ cup water
Procedure:
1. Put all ingredients in a sauce pan. Cook over medium heat until thick, cover. This will
take around 30minutes.
2. Ice bath to cool completely.
3. Puree in a blender.
BAVARIAN:
Ingredients:
2–2½ cups apple/pear puree
1½ tbsps lemon juice
1/3 cup calvados/ pear liqueur
1½ tbsps. water
2½ tbsps. gelatine powder
1 cup heavy cream
1 cup non-dairy cream
½ tsp lemon zest, finely chopped
Procedure:
1. Add lemon juice and zest into puree. Sprinkle gelatine over liqueur and water. Let
bloom. Melt over simmering water. Cool.
2. Whip non dairy cream until soft peaks. Add heavy cream and continue whipping until
soft peaks. Add hot gelatine to apple puree whisking at all time.
3. Fold in whipped cream mixture. Pour into biscuits nest or genoise layer.
81
BUTTERCREAM
SWISS MERINGUE BUTTERCREAM:

½ cup egg whites
pinch salt
1 c + 2 tbsps. sugar
450 grams unsalted butter, cut into cubes
1 – 2 tbsps liqueur (any kind)
Procedure:
1. In a very clean bowl, combine egg whites with sugar.
2. Place over a pan of simmering water and until sugar is dissolved.
3. Transfer to a mixer and beat at medium speed until stiff. The meringue must be at room
temperature at this stage.
4. Drop butter cubes into cool meringue and whisk until creamy. Add liqueur. Beat well.
ITALIAN MERINGUE BUTTERCREAM:

½ c + 6 tbsps. sugar
¼ cup water
1/8 tsp. cream of tartar
450 grams unsalted butter, cut into cubes
½ cup egg whites
pinch salt
1 – 2 tbsps. liqueur
Procedure:
1. In a heavy saucepan, combine sugar and water. Cook over medium heat.
2. Dissolve cream of tartar in 1 teaspoon water and add to syrup at boiling point.
3. Combine egg whites and salt in a mixing bowl. When the syrup reaches 235°F, beat the
egg whites at medium speed until frothy.
4. Gradually add the sugar. Beat until soft peaks are formed. When the syrup reaches
248°F, increase mixing speed to high and add the syrup in a stream. Lower speed to
medium. Beat until cold and increased in volume.
5. Drop butter cubes into cool meringue and whisk until creamy. Add liqueur. Beat well.
82
NOUGATINE
Nougatine may be made with any nut or a combination of nuts. The nuts are usually
warmed, because if used cold, they may cause the caramel to set in the pan. A lemon or orange
may be used to spread the nougatine on the sheet: the oils in the skin will keep it from sticking.
Ingredients:
½ cup walnuts
½ cup granulated sugar
Procedure:
1. Put the walnuts into a moderate oven to warm but not brown. Put the sugar and 3 T of
water into a small saucepan and boil to form a light caramel syrup. Immediately add the
warmed walnuts, stir carefully over the heat for a few seconds to distribute the nuts
evenly.
2. Pour the hot caramel onto an oiled pan and spread it out into a layer with a spatula. Set
aside to cool and harden. Chop into pieces about 1/8 inch. square.
PRALIN POWDER
Pralin powder is found in every professional pastry kitchen. It is used to flavor creams
and desserts, or even as a topping. Make nougatine with almonds, hazelnuts or a combination.
Break up roughly, place in a food processor and process to a fine powder.
83
ROLLED FONDANT
Ingredients:
1 tbsp. unflavored gelatine
¼ cup water
½ cup liquid glucose
1 tbsp. glycerin
2 tbsps. shortening
2 lbs. powdered sugar
Procedure:
1. Sprinkle gelatin in ¼ cup water. Let it bloom for 5-10 minutes. Put the gelatin in a small
pan of simmering water. Leave until softened, then stir until dissolved.
2. Add glucose and glycerine. Stir over low heat until well blended. Add shortening.
3. Make a well in the center of the powdered sugar. Pour liquid mixture into the sugar. Stir
with wooden spoon, then mix by hand until smooth. Dust the table and rolling pin with
cornstarch to roll the fondant.
84
PHILIPPINE GUM PASTE
Ingredients:
2 tbsps. unflavored gelatin
2/3 cup cold water
2 lbs. powdered sugar
Procedure:
1. Sprinkle the gelatine in water. Let it bloom for 5-10 minutes. Put the gelatin mixture in
simmering water. Soak for 5 minutes.
2. Cook over low fire 4-5 minutes until mixture becomes clear. Cool.
3. Put the powdered sugar on a kneading table. Make a well in the center and the gelatine
mixture. Gradually add the powdered sugar, stirring continuously. If mixture becomes to
heavy to mix, start kneading by had until smooth and pliable.
4. Store in airtight container.
85
ROYAL ICING
Ingredients:
3 1/3 cups sifted powdered sugar
1/3 cup egg whites
½ tsp. cream of tartar
1 tbsp. glycerin
2 tbsps. shortening
2 lbs. powdered Sugar
Procedure:
1. Using an electric mixer, beat all ingredients at medium speed for 10 minutes.
86
PETITS FOURS SECS
MADELEINES
Ingredients:
2 pieces eggs
2/3 cup + 2 tbsps sugar
½ tsp. vanilla
grated zest of half an orange
pinch salt
1 cup all-purpose flour, sifted
½ cup unsalted butter, melted and cooled
Procedure:
1. Preheat oven to 425°F. Grease and flour Madeleine molds heavily. Set aside.
2. In a bowl, whisk together eggs, sugar, vanilla, orange zest and salt until light.
3. Alternately add flour and melted butter. Blend well. Let rest for an hour, best overnight.
Pipe into prepared molds. Bake for 15 – 18 minutes or until golden brown.
4. Remove from molds and cool on cake racks. Store in airtight containers.
Yield: 21 pcs.
87
AMANDINES
Ingredients:
2/3 cup sugar
¼ cup egg whites
½ tsp. vanilla
grated zest of half a lemon
1 cup + 2 Tbsps ground almonds
Procedure:
1. Preheat oven to 350°F. Lightly grease cookie sheets. Set aside.
2. Cream together butter and sugar until light. Gradually add the egg whites. Mix well.
3. Add vanilla and lemon zest. Meanwhile, toss together almonds and flour. At low speed,
add the dry ingredients to creamed butter mixture.
4. Pipe into ½” mounds, two inches apart and bake for 10-15 minutes. Remove from cookie
sheets and transfer to cake racks. Cool completely.
5. Store in an airtight container.
Yield: 46 pcs.
88
PALETS AUX RAISINS
Ingredients:
2/3 cup sugar
2 pieces eggs
1½ tsps rum
1½ cups all-purpose flour, sifted
100 grams currants or chopped raisins
Procedure:
2. In a bowl, cream together butter and sugar till light. Add the eggs, one at a time,
beating well after each addition. Add the rum.
3. Sift in flour. Blend well. Add currants or raisins. Pipe ¾” mounds into prepared
cookie sheets.
4. Bake for 12-15 minutes or until light golden brown.
5. Remove from cookie sheets. Transfer to cake racks and cool completely. Store in an
airtight containers.
Yield: 90 – 94 pcs.
89
CHOCOLATINES
Ingredients:
2/3 cup sugar
¼ cup egg whites
½ tsp. vanilla
pinch ground cloves
2 tbsps unsweetened cocoa powder, preferably Dutch processed
1 cup ground almonds, hazelnuts or a combination
Procedure:
2. In a bowl, cream together butter and sugar until light. Pour egg whites. Mix well. Add
vanilla and cloves.
3. Meanwhile, toss together flour, cocoa and almonds. Gradually add dry ingredients to
creamed butter mixture. Mix just until combined.
4. Pipe into ½” mounds, two inches apart and bake for 10-15 minutes. Remove from cookie
sheets and transfer to cake racks. Cool completely.
5. Store in an airtight container.
Yield: 54 pcs.
90
FLORENTINES
Ingredients:
75 grams sugar
25 grams honey
50 grams cream
25 grams butter
75 grams sliced almonds, slightly crushed

50 grams candied orange peel or glazed cherries
40 grams dark chocolate, melted
Procedure:
1. Put together sugar, honey, cream and butter. Boil until 115 - 118°C.
2. Remove from heat and add sliced almonds, and dried fruits.
3. Drop by teaspoonful in lined cookie sheets. Bake in preheated 350°F oven for 5 – 10
minutes or until golden brown.
4. Cool slightly then remove from pan. Spread some melted chocolate at the bottom of each
cookie. Allow to set.
91
BRANDY SNAPS
Ingredients:
60 gms. sugar
30 gms. maple syrup
30 gms. softened butter, unsalted
30 gms. AP flour
½ cup heavy cream, whipped – to fill the petits fours
Procedure:
1. Mix sugar, syrup and butter together.
2. Add flour and mix well. Let rest and cool slightly.
3. Form into small balls on heavily greased cookie sheet. Put 3 inches away from each
other.
4. Bake at 350°F oven for 15 - 20 minutes.
5. Remove from oven and let it a few minutes before forming or shaping.
6. Fill each brandy snap with whipped cream.
92
FINANCIERS
 This almond cookies – tea cakes were first made in the late nineteenth century by
a pastry chef named Lasne whose shop was on the rue Saint-Denos close to Bourse which is
Paris’ stock exchange. It could be eaten on the run without use of any utensils and without
running an office person’s shirt, suit or tie.
Ingredients
½ cup ground almonds
¾ cup all purpose flour
½ cup sugar
3 tbsps. butter (45 grams)
1 tbsp. amaretto liqueur
½ tsp. vanilla
½ cup egg whites
pinch salt
7 tbsps. sugar
3 tbsps. sliced almonds, chopped
Procedure:
1. Preheat oven to 350°. Grease small muffin pans.
2. Toss ground almonds, flour and sugar.
3. Melt butter. Cool. Add amaretto and vanilla.
4. Beat egg whites with salt until frothy. Add sugar slowly and beat until stiff peaks
form.
5. Fold in nut mixture then fold in butter mixture.
6. Pour batter into small muffin pans.
7. Top with chopped sliced almonds.
8. Bake for 18 - 22 minutes. Transfer into cake racks and cool completely.
Financiers are best enjoyed the day they are baked.
93
PETITS FOURS DAY 3
FINANCIER
Ingredients:
85 grams almond flour
50 grams cake flour
165 grams sugar
110 grams egg whites
140 grams melted butter (noisette)
Procedure:
1. Sift cake flour, almond flour and sugar. Add in egg whites. Stir in melted butter.
2. Pipe into molds and bake at 400 F.
94
LANGUES DE CHAT
Ingredients:
¼ cup butter
½ cup sifted confectioner’s sugar
1/3 cup+1/2 tbsp all purpose flour
1½ pcs egg whites
½ tsp vanilla
Procedure:
2. Cream butter for 5 minutes until light and fluffy. Add the sugar and cream until
smooth. Add in half of the flour and the other half of the egg whites. When
absorbed, add the remaining flour and egg whites and continue mixing. Stir in
vanilla and refrigerate for 30 minutes. Pipe and bake for 12 minutes or until
golden brown around the edges.
95
SABLE BUTTER COOKIES
Ingredients:
100 grams egg yolks
250 grams sugar
200 grams butter
300 grams cake flour
20 grams baking powder
2 grams salt
Zest of 1 lemon
Procedure:
1. Rub zest into the sugar. Sift cake flour, baking powder and salt. Set aside.
2. Cream butter and sugar until light and fluffy. Add egg yolks and beat until
absorbed. Add in dry ingredients. Flavor with lemon juice if desired. Shape
into a log and refrigerate for an hour or overnight.
96
HONEY TUILES
Ingredients:
6 tbsps. butter (90 grams), softened
3 tbsps. honey
¾ c. APF
¾ c. sifted confectioner’s sugar
1½ pcs. eggwhites
Procedures:
1. Cream butter and honey for 2 minutes. Add remaining ingredients, mix on low,
then increase to high and mix for 3 minutes.
2. Pour into a clean bowl. Refrigerate for an hour before use.
3. Preheat oven to 325◦F.
4. Spread batter over silicone liner. Bake until golden brown, 10 minutes. Bend the
tuiles while still warm. Store in an airtight container.
97
GALETTE NOISETTE
Ingredients:
1 cup butter
1 cup ground hazelnuts
½ cup sugar
pinch salt
1 pc egg yolk
Procedure:
1. Cream together butter, ground hazelnut, flour, sugar and salt until well combined.
2. Pour egg yolk and mix until blended.
3. Shape dough into a dish and wrap with plastic film, refrigerate for at least two hours.
4. Preheat oven to 325°F.
5. When ready, divide dough into half, roll out dough into ¼ inch thickness. Using a cookie
cutter, cut out cookies and place an inch apart from each other on the baking sheet. Re-
roll the scraps and cut our more cookies.
6. Bake cookies for 8 – 10 minutes until golden brown. Cool on wire rack. Store in airtight
container.
98
CHOCOLATE CHIP COOKIES
Ingredients:
½ cup butter, softened
6 tbsps. granulated sugar
1/3 cup brown sugar
¼ tsp vanilla flavor
1 pc. eggs
1 c + 2 tbsps. all-purpose flour
pinch salt
½ tsp. baking soda
¾ cup chocolate chips (mini chips)
½ cup walnuts, finely chopped
Procedure:
1. Preheat oven to 350°F. Line cookie sheets.
2. Cream butter and sugar until light and fluffy. Add vanilla, then eggs.
3. Sift dry ingredients together. Add to butter-egg mixture, stir well. Add chocolate
chips and nuts.
4. Drop by teaspoonfuls into lined sheets. Bake for 8 – 10 minutes or until golden
brown. Cool and then remove from cookie sheet. Place on racks and cool completely.
99
OATMEAL RAISIN COOKIES
Ingredients:
½ cup rolled oats
1 c + 2 tbsps. all-purpose flour, sifted
½ tsp. baking powder
½ tsp. baking soda
pinch salt
6 tbsps. granulated sugar
6 tbsps. brown sugar
1 piece eggs
½ tsp. vanilla flavoring
½ cup walnuts, finely chopped
½ cup raisins or more, finely chopped
Procedure:
1. Preheat oven to 350°F. Line cookie sheets.
2. Toss together oats, flour, baking soda, baking powder and salt in a mixing bowl. Set
aside.
3. In another bowl, cream butter, add granulated sugar and brown sugar beat until light.
Add eggs. Add dry ingredients gradually. Then add walnuts and raisins.
4. Drop by teaspoonfuls into lined sheets. Bake for 8 – 10 minutes or until golden brown.
CENTER FOR ASIAN CULINARY STUDIES 100
PEANUT BUTTER COOKIES
Ingredients:
½ tsp. baking soda
½ tsp. salt
1 cup butter
1 cup brown sugar
1 cup sugar
1 cup crunchy peanut butter
2 pcs. egg
2 tsps. vanilla
1 cup chopped salted peanuts
Procedure:
1. Preheat oven to 350°F. Line baking sheets with silpat.
2. Mix together flour, baking soda, baking powder, and salt. Set aside.
3. Cream butter and sugar until well combined.
4. Beat in peanut butter until fully incorporated. Then add in eggs one at a time, pour in
vanilla.
5. Gently stir in the dry ingredients. Add the ground peanuts and stir until well blended.
6. Roll the dough into 2 inch balls and make a crisscross design on top using a fork.
7. Bake for 10 – 15 minutes. Cool on a rack.
SNICKERDOODLES
Ingredients:
2 tsps. cream of tartar
1 tsp. baking soda
¼ tsp salt
1 cup butter, softened
1½ cups sugar
2 tbsps fresh milk
2 pieces eggs
1 tsp vanilla
2 tsps. cinnamon
6 tbsps. sugar
Procedure:
1. Preheat oven to 350°F. Prepare two baking sheets.
2. Sift flour, cream of tartar, baking soda and salt into a bowl. Stir until well blended.
Set aside.
3. Cream butter and sugar until light. Add eggs one at a time. Pour in milk and vanilla.
Scrape down sides of the bowl. Lower down speed, add flour mixture and mix until well
blended. Chill for an hour before shaping.
4. Make topping, mix cinnamon and sugar together. Shape dough into 1¼ inch balls,
flatten then sprinkle in to the cinnamon sugar mixture. Arrange balls on baking sheet,
and then flatten each cookie into a two inch disk. Bake the cookies for 16-18 minutes.
Tops become crinkly, puffed and lightly browned on the edges. Transfer to a wire rack
and cool completely.
TUSCAN BISCOTTI
Ingredients:
2 cups all-purpose flour
¾ cup sugar
1 tsp. cinnamon powder
1½ cups sliced almonds, toasted
3 pieces eggs, large
2 tsps. vanilla
Procedure:
1. Preheat oven to 350º F.
2. Combine dry ingredients. Stir in almonds, set a side.
3. In another bowl, add together eggs and vanilla. Stir this mixture into the dry ingredients,
continue until a stiff dough forms.
4. Put dough on a lightly floured work surface and divide into half. Roll each half into a
log. Make sure that they are not too close to each other. Press down to flatten a bit.
5. Bake for 25 to 30 minutes. 2 logs must be firm when pressed. Place pan on a cookie rack
and cool the logs completely.
6. Cut each log diagonally into 1/3 inch slices. Arrange on pan and bake for 15 to 20
minutes until well toasted. Cool the pan on a rack.
7. Store biscotti in a container with a tight fitting cover.
TART PISTACHIO BISCOTTI
Ingredients:
¾ cup sugar
1½ cups unsalted pistachios
3 pieces eggs
1 piece lemon, finely grated zest only
1 tbsps. lemon juice
1 tsp. vanilla
Procedure:
1. Preheat oven to 350ºF.
2. Combine dry ingredients and stir well. Stir in pistachios. Set a side.
3. In another bowl, blend together eggs, lemon zest, lemon juice and vanilla.
4. Stir this mixture into the dry ingredients. Mix well until a stiff dough forms.
5. Divide into half and shape into a log. Flatten a little. Bake for 25 to 30 minutes. Logs
are done when they are well risen, have become double in size and firm when pressed.
Cool.
6. Slice each log into 1/3 inch thick diagonal slices, arrange on cookie sheet and bake for
another 15 to 20 minutes. Cool.
7. Store in a container with a tight fitting cover.
CHOCOLATE BISCOTTI
Ingredients:
2/3 cups+2 tbsps cocoa powder, sift before measure
2 tsp. baking powder
pinch salt
1/8 tsp ground cloves
½ tsp ground cinnamon
1¼ cups sugar
100 gms. bittersweet chocolate, chopped into ¼ inch pieces
4 pieces eggs
1 tsp. vanilla
Procedure:
1. Preheat oven to 325º F.
2. Combine dry ingredients, stir then add chocolates, mix well. Set aside.
3. In another bowl, mix together eggs and vanilla. Add this mixture to the dry ingredients
to form a dough. On a lightly floured surface, press the dough together, it will be sticky.
Flour your hands and the surface lightly, do not add flour to the dough. Divide into half
and shape into a log. Press down lightly to flatten the logs.
4. Bake for another 30 minutes or until well risen, double in size and are firm when pressed.
Cool.
5. Cut the logs diagonally into ¼ to ½ inch slices, use a serrated knife.
6. Lay on cookie sheet and bake for another 20 minutes until dry and crisp.
7. Store in container with tight fitting cover.
CHOCOLATE AND WALNUT BISCOTTI
Ingredients:
¾ cup+2 tbsps. cocoa powder, sift before measuring
¼ tsp ground cloves
pinch salt
1½ cups walnuts, toasted and chopped
3 pieces eggs
1 tsp. rum
2 tsps. vanilla flavor
½ cup brown sugar
2/3 cup sugar
Procedure:
1. Preheat oven to 325ºF.
2. Combine dry ingredients together except sugars. Stir in walnuts. Set aside.
3. In a bowl, blend together eggs, rum and vanilla. Add in the brown sugar and then the
white sugar, mix.
4. Stir in the flour mixture to form a dough. On a lightly floured surface, bring dough
together, it will be sticky.
5. Flour your hands but don’t add additional flour.
6. Divide the dough in half and shape it in 2 logs. Place on cookie sheet and press lightly.
Remove excess flour.
7. Bake for 25 to 30 minutes until well risen and firm. Cool.
8. Using a serrated knife, cut the logs diagonally into ¼ to ½ inch slices.
9. Bake for another 20 minutes. Cool and store in a container with a tight fitting cover.
POACHING FRUIT
Poaching is a wonderful way to deal with an overabundance of fresh ripe fruit, it can also be
used to save overripe fruit, and underripe fruit will become quite delectable when poached in
wine or a sugar syrup. They may be served as they are with some of their poaching syrup, over
cake or ice cream, or various sauces, such as chocolate for pears, etc.
BASIC SYRUP FOR POACHING
Per 1 C of liquid: 4 to 6 T granulated sugar + optional flavorings (to taste)
BASIC METHOD FOR POACHING FRUIT:
1. Put all ingredients for the poaching syrup(not the fruit) into the poaching vessel. Bring to
a boil, cover, reduce heat, simmer for 5 M.
2. Optional: strain before using for easier handling.
3. Poach prepared fruit in syrup until cooked.
4. Remove fruit and reduce poaching liquid by one-half to two-thirds, or until syrupy. Use
as a sauce for fruit.
Optional: Macerate fruit in reduced liquid for 8 hours or more.
TABLE OF FRUITS, ESTIMATED POACHING TIMES,

& SUGGESTED FLAVORINGS FOR POACHING SYRUPS
FRUIT TIME Syrup Flavorings:
(1 part wine or 1/4 part
liqueur to 4 parts liquid)
Apples (Peeled, sliced) 5M Lemon juice, zest, cinnamon
Apricots (Peeled) 5-10 M Almond extract
Bananas 5M White wine, vanilla, cinnamon or
Rum & brown sugar
Blueberries / Raspberries 2-4 M Kirsch, Mirabelle / Framboise
Blackberries 2-4 M Cassis, Blackberry brandy
Cherries 6-10 M Kirsch, Cognac
TABLE OF FRUITS, ESTIMATED POACHING TIMES,

& SUGGESTED FLAVORINGS FOR POACHING SYRUPS
FRUIT TIME Syrup Flavorings:

(1 part wine or 1/4 part
liqueur to 4 parts liquid)
Figs 2-8 M White wine, vanilla
Gooseberries Till soft
Kiwis 2-4 M White wine, vanilla
Kumquats (unpeeled) 20-40 M
Nectarines (peeled) 5-10 M Wine
Oranges, Tangerines 5M Grand Marnier, Cointreau
(peeled & sectioned)
Peaches (peeled) 8M White wine, vanilla, lemon or

Red wine & peppercorns (4-6 pc.)
Pears (peeled, whole or
halved) 8-60 M. Red or white wine, lemon juice,
lemon zest, cinnamon
Pineapple (peeled, cored, 5-6 M. Kirsch, Rum
sliced)
Plums, Fresh Prunes 5-10 M Mirabelle, Kirsch
Strawberries 2M Grand Marnier, Kirsch
* Time depends on fruit’s maturity which varies enormously.
CHOCOLATE
Chocolate comes from the bean of the cocoa tree (Theobroma cacao). It grows in
geographical areas within 20 degrees of the equator. The best beans come from Central and
South American, West Africa and Southeast Asia. There are three (3) kinds of cacao beans;
criollo, forastero and trinitario which is a hybrid of the two earlier types.
To extract chocolate, the cacao beans go through the following process:

a. fermentation
b. sorting and cleaning
c. roasting
d. pressing
e. mixing
f. refining
g. conching
h. tempering
i. cooling
j. shaping of final product
Chocolate can be divided into three (3) groups, namely: plain chocolate (dark chocolate,
bittersweet chocolate), milk chocolate and white chocolate. All chocolates have four (4) main
ingredients; cocoa mass or liquor, cocoa butter, sugar and milk powder. It also has two (2)
additives; lecithin and vanillin.
Couverture is the term used for chocolate or milk chocolate wherein total fat content is at
least 31% coming from cocoa butter and / or milk fat. Compound is the term used for chocolate
or milk chocolate that uses other fats aside from cocoa butter. Common fats that are used are
palm, soya and coconut oils.
Tempering chocolate is one of the most important steps in its manufacture. Tempering or
pre-crystallizing chocolate gives it various desirable qualities. They are: excellent gloss or shine,
pleasant colour, good snap / hardness and good contraction. These qualities are due to the
presence of cocoa butter in the chocolate and its proper manipulation and handling.
Chocolate must be brought to its working temperature and the following criteria must be
taken into consideration: temperature, time and movement. Chocolate must be melted at a
temperature of 40 - 45°C. Higher temperature can be used but care must take into account so as
not to burn the chocolate, most especially with milk and white chocolate. Chocolate is then
cooled to 27 - 29°C (depending on the type of chocolate). Then it is warmed to 29 - 32°C
(depending on the type of chocolate). A test is done to find out if the chocolate was tempered
properly.
Ideal temperature of storing chocolate is between 12 – 20°C. The finished product is
susceptible to temperature changes, odors, air, light and moisture.
Most problems affecting chocolate during storage are usually due to temperature
fluctuations. Fat bloom is a thin layer of fat crystals on the surface of the chocolate. The
chocolate loses its gloss and is unappealing. This should not be confused with appearance of
molds. Sugar bloom, however is a rough and irregular layer on top of chocolate and is caused by
condensation.
DARK CHOCOLATE: Melt at 45 C, Cool down to 28-29 C, Warm at 31-32 C.
MILK CHOCOLATE: Melt at 45 C, Cool down to 27-28 C, Warm at 31 C.
WHITE CHOCOLATE: Melt at 40 C, Cool down to 28-29 C, Warm at 30 C.
GANACHE
FOR COATING:
240 ml. cream

450 gms. dark chocolate or white chocolate, chopped
Procedure:
1. Boil cream in heavy saucepan. Meanwhile, place chocolate in a clean bowl.
2. Pour the hot cream over chocolate. Let stand for 5 minutes and whisk until well blended.
Ganache must be smooth and shiny.
FOR FILLING:
360-400 ml. heavy cream
675 gms. dark chocolate or white chocolate, chopped
Procedure:
1. Boil cream in heavy saucepan. Meanwhile, place chocolate in clean a bowl.
2. Pour hot cream over chocolate. Let stand for 5 minutes and whisk until well blended.
TRUFFLE GANACHE:
240 ml. heavy cream
900 gms. dark chocolate
Procedure:
1. Boil cream in heavy saucepan. Meanwhile, place chocolate in clean a bowl.
2. Pour hot cream over chocolate. Let stand for 5 minutes and whisk until well blended.
DESSERT SAUCES
Basic Recipes
I. CREME ANGLAISE
Custard Sauce
Recipe I: Recipe II:
1 cup milk 1 cup fresh milk
2-3 pieces egg yolks 1 cup cream
2-8 Tbsps sugar 6 pieces egg yolks
2 tsps vanilla or other flavorings 1/3 - 1/2 cup sugar
1/2 piece vanilla beam
Flavorings per one recipe (1 1/4 C):

2 tsps vanilla
1 - 2 Tbsps liqueur (rum, kirsch, cognac, etc.)
2 - 3 tsps powdered coffee in 1 T water
¼ cup - ½ cup semi-sweet chocolate melted in hot milk, + 1 tsp vanilla
Procedure:
1. As you heat the milk or milk-cream mixture to the boiling point, ribbon the yolks and
sugar.
2. Carefully whisk in 1/3 of the hot milk into the yolk mixture, then pour back into the
remaining milk.
3. Heat slowly (take about 5 M) stirring constantly (making an “8”) with a wooden spoon
until the custard thickens slightly. When you can draw a “track” across the back of
the spoon with your finger and it remains, the custard is done. (At this point it will
be too hot to touch for more than 2 seconds).
4. Immediately plunge the bottom of the pan into cold water to stop the cooking or
immediately strain into a bowl.
NOTE: May be served warm or cold as a sauce. Keeps 2-3 days refrigerated.
II. CARAMEL SAUCE
Ingredients:
3½ cups sugar
2 tsps. lemon juice

2 cups warm cream
pinch salt
2 tbsps. butter
Procedure:
1. Moisten the sugar with lemon juice.
2. Place in a saucepan and melt over heat. Do not mix until the first sign of smoke.
3. When sugar starts to melt, stir with a wooden spoon. Add the cream. Stir until desired
consistently. Melt.
III. CHOCOLATE SAUCE
Ingredients:
1 cup water
2/3 cup sugar
1 cup light corn syrup
3½ cups dark chocolate
Procedure:
1. Combine water, sugar & corn syrup in a saucepan. Bring to a boil.
2. String to dissolve sugar crystal. Remove from heat and add finely chopped chocolate.
3. Stand 3 minutes then whisk.
IV. FRUIT COULIS
Ingredients:
2½ cups fruit, chopped; frozen berries = 215 grams
1/3 – ½ cup sugar

1 tbsp. corn syrup
1½-2 tbsps. liquer
1–2 tbsps. strained lemon juice
Procedure:
1. Combine berries and sugar in a saucepan. Bring to boil over medium heat. Lower
heat, simmer for 5 minutes until slightly thickened. Add corn syrup.
2. Puree in a food processor and strain. Stir in liqueur and lemon juice.
V. COULIS AUX FRUITS

[koo-LEE oh FRUEE]
(Fruit Sauces)
Making fruit sauces with fresh or quality frozen fruit is very straight forward.
Cook the fruit with flavorings to sweeten. Possible sweeteners can be white sugar, brown
sugars, honey, maple syrup, or apple juice. Cooking the fruit helps to liquefy the fruit and makes
it easier to puree and also develops flavor. If you do have top quality fresh fruit this may be
skipped, for example with strawberries in June or raspberries at the peak of their season.
Puree the fruit and for finer textured sauces strain. The final flavoring of the fruit sauce
should be done at the temperature the sauce will be served. Always remember what the sauce is
going to be used with. If you are serving it with particularly rich or sweet dessert, it is nice to
have a slightly more tart sauce as a foil to these kinds of desserts. The fruit sauce however
should always have a balance of acid and fruit so that it taste good on its own.
Fruit sauces are generally for desserts that have been made with various starches such as
soufflés, rice puddings, fritters, and also for cooked fruit. There are basically two kinds: 1)
sweetened and flavored fruit purees and 2) sweetened and thickened (or reduced) fruit juices.
VARIATIONS:
SAUCE A L’A BRICOT: [sosse ah lah-bree-KOE] (Apricot Sauce) Bring 1 C. apricot jam, 1/3
C water and 1 T. sugar to the simmer. Stain through a sieve to remove all pulp and add 1- 2 T.
Kirsch or Cognac or rum.
SAUCE AUX CERISES: [sosse oh sair-REESE] (Cherry Sauce) Cook equal amounts of dark
red cherries and red currant jelly for 5-10 stirring continuously. Strain and add 1-2 T. Kirsch to
taste.
SAUCE CARDINAL: [sosse kar-dee-NALL] Equal amounts of frozen raspberry and

strawberry puree cooked for 5-10 M, stirring. Strain and add 1-2 T. Kirsch to taste.
SAUCE AUX FRAISES: [sosse oh FRAYS] (Strawberry Sauce) Same as Apricot Sauce using
fresh or frozen strawberries.
SAUCE AUX FRAMBOISE, SAUCE MELBA: [sosse oh from-BWAHS, sosse mell-BAH]

(Raspberry Sauce) Same as Apricot Sauce using fresh or frozen raspberries.
SAUCE AUX GROSEILLES: [sosse oh grow-ZAY] (Red Currant Sauce) Red Currant jelly
dissolved in water.
SAUCE AUX MYRTILLES: [sosse oh meer-TEE] (Blueberry Sauce) Same as above with
Blueberry jelly.
GARNISH / DESSERT CONTAINERS

Basic Recipes
I. CHOCOLATE
a) Couverture - needs to be tempered

b) Coating - suited for immediate local consumption
II. PLAIN TULIPE BATTER
Ingredients:
¾ cup unsalted butter, softened
2¼ cups confectioner’s sugar
2 tsps vanilla
¾ cup egg whites
1¾ cups all-purpose flour
2 tbsps. cream
Procedure:
1. Beat butter and confectioner’s sugar until soft and light.
2. Add vanilla. Whisk egg whites to liquefy them and add half to creamed mixture.
3. Fold in half of flour. Beat in remaining egg whites, then flour. Stir in cream. Spread on
heavily greased and floured baking sheets (or use Silpat, if available).
4. Bake at 400°F for about 6 minutes. Remove tulipes and shape.
III. CHOCOLATE TULIPE BATTER
Ingredients:
¾ cup butter
2¼ cups confectioner’s sugar
2 tsps vanilla
¾ cup egg whites
1 1/3 cups all-purpose flour
1/3 cup cocoa powder
2 Tbsps cream
Procedure:
1. Sift together flour and cocoa powder. Proceed as directed above.
IV. CARAMEL
Ingredients:
1 cup sugar
½ cup water
Procedure:
1. Caramelize sugar with water. Remove from pan and dip bottom in the water.
2. Let caramel cool until it can be drizzled with a spoon into separate lines. Spray the inside
of a bowl.
3. Drizzle caramel and trim edges with a sharp pairing knife. Gently remove “cage”. Store
in a cool. Dry place.
V. PASTRY DOUGHS INCLUDING FILO & FEUILLE DE BRICK
THE ART OF PLATED DESSERTS
3 MAJOR CLASSIFICATIONS:
I. Technique
a. Classical
b. Contemporary
II. Geographical / Regional
a. Classical American
b. European
c. Asian Fusion
III. Style
a. Neoclassicism
b. Minimalism
c. Illusionism
d. Architecturalism
e. Impressionism
f. Modernism
g. Performance Art
h. Eclecticism
i. Fusionism
4 COMPONENTS OF A PLATED DESSERT:

I. Main Item
II. Sauce
III. Garnish
IV. Crunch
OBJECTIVE: To create a wonderful balance of

a. flavor / taste
b. color
c. plate design
d. nutritional elements
BREADS
WALNUT BREAD
Ingredients:
SPONGE
½ cup warm water
1¼ tsps dry active yeast
115 gms bread flour
DOUGH:
400 – 450 gms bread flour
2 tbsps butter, softened
5 tbsps oatmeal
1 tsp salt
1½ tbsps honey
¾ cup + 2 tbsps warm water
¾ cup walnuts, coarsely chopped
Procedure:
1. For the sponge: Mix together all ingredients. Ferment for 30 minutes.
2. For the dough: Rub butter into flour. Set aside. Add water, honey and oats to risen
fermented sponge. Mix well. Add flour then salt. Knead until elastic. Fold in walnuts.
3. Cover and ferment until double. Punch down. Divide into 2. Shape. Proof until double.
Brush with egg glaze. Bake in a preheated 425°F oven for 30 to 40 minutes.
RYE BREAD
SPONGE:
1½ tbsps. dry active yeast
½ cup water
115 grams bread flour
DOUGH:
450 grams rye flour
½ cup oil
2 tbsps. honey
1½ tbsps. caraway seeds
2¼ cups beer at room temperature
2 tsps. salt
Procedure:
1. Ferment sponge for 30 minutes.
2. Add the rest of the ingredients.
3. Knead until elastic.
4. Ferment until double, about 45 minutes.
5. Punch down. Shape. Proof until double.
6. Slash / score tops. Bake in a preheated 400°F - 425°F oven until done.
DINNER ROLLS
Ingredients:
1 1/3 cups water
2 tbsps. dry active yeast
1/3 cup sugar
1½ tsps. fine salt
1/3 cup butter
1/3 cup shortening
650 – 700 gms. bread flour (add to remove the stickiness of flour)
2 pcs. egg
Procedure:
1. Dispense yeast in water. Ferment for 10 minutes. Add the rest of the ingredients.
2. Knead until elastic. Ferment until double.
3. Punch down. Shape (20-25 gram portion).
4. Arrange in oiled cookie sheets. Proof until double.
5. Bake in a preheated 375°F for 20-25 minutes. Brush with melted butter.
FOCACCIA
Ingredients:
2 tsps. dry active yeast
(+/-) 800 gms. all-purpose flour
2 cups water
2 tsps. salt
3 Tbsps. olive oil
Procedure:
1. Dispense yeast in water.
2. Add flour, salt and olive oil. Knead until smooth. Ferment until double, about 1 hour.
Invert into a well-oiled 12” x 16” x 1” baking pan.
3. Make “dimples”. Proof until double. Drizzle with more olive oil.
4. Put topping, if desired. Sprinkle with rock salt. Bake in a preheated 400 to 425°F for 30
minutes or until done.
TOPPINGS:
Salt Rosemary
Tomatoes Oregano
Onion Black Olives
Garlic Thyme
Basil Pecorino Romano or Parmesan cheese
Sage
ITALIAN LOAF
Ingredients:
1¼ tsps. dry active yeast
½ cup milk
1½ cups water
2 tbsps. butter, softened
900-950 gms. all-purpose flour
2 tsps. salt
2 tbsps. honey
1 pc. egg
Procedure:
1. Yeast, milk and water for 10 –15 minutes.
2. Add butter, honey and egg.
3. Add ½ flour and all the salt.
4. Gradually add flour while kneading (until the correct texture). Smooth and elastic. Let
rise for 40 minutes. Shape. Proof for 40 minutes. Bake for 20 to 25 minutes.
5. Bake at 400 - 425°F for until it is done.
CINNAMON ROLLS
Ingredients:
360 gms. all-purpose flour
50 gms. butter
10 gms. salt
60 gms. sugar
10 gms. dried yeast granules
200 ml. combination of lukewarm milk and water (100 ml. each)
FOR THE FILLING:

100 gms. brown sugar
120 gms. unsalted butter
150 gms. chopped nuts and raisins
½ tsp. ground cinnamon
Procedure:
1. Froth yeast with 1 tsp. sugar and lukewarm water and milk. Set aside.
2. Mix flour, salt and sugar, rub in butter until well incorporated.
3. Mix in frothy yeast. Knead until together for 10 minutes. Let rise till double in size.
4. Roll out thinly into rectangle. Spread filling.
5. Roll log tightly. Slice.
6. Put into heavily greased round pan. Let rise to double size around 30 minutes.
7. Bake at 375º F for 20 minutes.
CINNAMON RAISIN BREAD
Ingredients:
¾ cup milk
6 tbsps. water, warmed to 115°F
1½ tsps. active dry yeast
½ tsp. honey
2 eggs
¼ cup + 2 tbsp. sugar
¾ tsp. salt
3 tbsps. butter, softened
¾ cup raisins, presoaked in brandy to become sticky
3 – 4 cups all-purpose flour
1 tbsp. milk
6 tbsps. white sugar
2 tsps. cinnamon
1 tbsp. butter, melted
Procedure:
1. In a mixing bowl, combine water, yeast and honey. Let sit until bubbly, about 15 minutes.
2. Mix in milk, eggs, sugar, butter, salt and raisins.
3. Add the flour a little at a time and knead to form a soft dough, for 10 minutes.
4. Form dough into a ball then transfer to a greased bowl. Let rise till double, about 45
minutes.
5. Roll out dough into a large rectangle, ½ thick. Moisten dough with 2 tbsps. milk.
6. Mix together 3/4 cup sugar, cinnamon and then sprinkle over the prepared dough.
7. Roll up tightly. The roll shoulds be about 3” in diameter.
8. Cut into thirds and tuck the sides. Place dough into 3 well greased 9” x 5” loaf pans or
free form.
9. Lightly grease tops with butter. Let rise till double, about 1 hour.
10. Bake at 350ºF till golden, about 45 minutes.
CARROT LOAF
Yield: about 2 –3 loaves

Ingredients:
¾ cup fresh milk
2½ tsps yeast
2 tbsps water
140 gms carrots, grated
1 tbsp honey
2 tbsps butter, melted and cooled
1 pc egg
1½ tsps salt
450 – 500 gms all-purpose flour
Procedure:
1. Dispense yeast in milk and water. Ferment for 10 minutes.
2. Add the rest of the ingredients. Knead until elastic.
3. Ferment until double.
4. Punch down. Shape then allow to double in size.
5. Bake in a preheated 400°F for 30 minutes.
WHOLE WHEAT BREAD
Ingredients:
1¼ tsps. instant yeast
½ tsp. brown sugar
1 cup warm water
1 cup fresh milk

½ cup sour cream
2 tsps. honey
2½ tsps. molasses
¼ cup oil
1 tbsp. salt
470 grams whole wheat flour
300 – 450 grams bread flour
Procedure:
1. Mix milk and sour cream together, let stand for 10 minutes. Dissolve yeast and brown
sugar in warm water. Let stand until foamy.
2. In a bowl, combine mix mixture, honey, molasses, oil, salt and half of the whole wheat
flour, mix a little then add the yeast mixture and the remaining whole wheat flour, mix
again. Beat in the bread flour, half a cup at a time, until the dough becomes less sticky.
Knead and add all the bread flour. Kneading time is around 10 minutes. Transfer the
dough into an oiled bowl and let rise until double, around one hour.
3. Turn the dough into a table top and divide into half and pat into a long rectangle. Fold
and roll the dough into a thick log. Smoothen the surface of the loaf and transfer into a
lightly greased 9 x 5 loaf pan. Do the same procedure for the other half of the dough.
Cover loosely with plastic and let rise until double about one hour.
4. Preheat oven to 350°F, bake until dough is golden brown around 35 – 40 minutes. Turn
into racks and cool completely.
HERB BREAD
Ingredients:
4–4½ cups all-purpose flour
3 tbsps. sugar
3½ tsps. instant yeast
1½ tsps. salt
¾ tsps. dried marjoram
¼ tsps. dried thyme
¾ tsps. dried rosemary
¾ cup fresh milk
½ cup water
¼ cup butter
1 piece egg
Additional dried herbs: marjoram, thyme and rosemary (optional)
Procedure:
1. Combine 1 ½ cups flour, sugar, instant yeast, salt, marjoram, thyme and rosemary. Heat
milk, water and ¼ cup butter until a bit warm. Stir into dry ingredients. Mix.
2. Add in egg and enough flour to make a soft dough. Knead for 10 minutes or until smooth
and elastic. Cover and let rest until double in size.
3. Divide dough into three equal pieces. Shape. Place on a greased baking sheet. Cover
and let rise in a warm place until double in size about 40 minutes.
4. Bake at 375° - 400°F oven for 30 – 35 minutes. Cover with foil at the last 10 minutes to
prevent excess browning. Melt some butter and brush over loaf. Sprinkle with additional
herbs.
PANDESAL
Ingredients:
2½ tsps instant yeast
1½ tsps. sugar
1¼ cups lukewarm water
¼ cup salted butter, softened
1/3 cup sugar
1 tsp. salt
3-4 cups all-purpose flour
¼ cup bread crumbs for rolling
Procedure:
1. In a bowl, put yeast, sugar and lukewarm water. Cover and set aside for 10 minutes.
2. Mix sugar, salt and 3 cups of flour, rub in butter. Add in yeast mixture. Slowly add
additional flour until of desired consistency. Knead until smooth about 10 minutes.
Form into a ball and transfer into a well oiled mixing bowl. Cover and set aside until
double.
3. Punch down the dough, divide into two portions and roll in bread crumbs. Allow to rest
for five minutes. Slice into 16 equal portions and roll again in bread crumbs. Let rise
again for 30 to 45 minutes. Bake at 350°F for 18 – 20 minutes or until golden brown.
WATER ICES
BASIC SYRUP FOR WATER ICES
Use this syrup as a base for all water ices. The usual proportion is 1 part syrup to 1 ½
parts fruit pulp.
Ingredients:
2 cups water
1 2/3 cups sugar
1½ tsps. (about ½ packet) unflavored gelatin or commercial ice cream

stabilizer
¼ cup + 2Tbsps. light corn syrup
Procedure:
1. Place water in a saucepan.
2. Sprinkle sugar then gelatin (or stabilizer) over water then stir.
3. Add corn syrup. Set aside for 5 minutes.
4. Place over medium heat then bring to a full, rolling boil. Stir occasionally.
5. Transfer to another container and cool to room temperature.
6. Refrigerate syrup if not needed immediately.
FRUIT PULPS FOR WATER ICES
Rinse and then pare fruit. Remove seeds, hulls, etc. slice thinly or crust. Place ¼ inch water in a
saucepan. Add fruit and then cover. Boil over medium heat. Uncover then allow to simmer for 5
minutes. Cool the puree in a blender or food processor. Strain if necessary (to remove seeds, etc.)
NOTE: Do not cook melons. Poach pears and apples in acidulated water. For frozen
and bottled purees, check the sugar content and adjust formula accordingly.
MERINGUE FOR WATER ICES
Ingredients:
½ cup egg white
pinch of salt
2 cups + 2 Tbsps. sugar
Procedure:
1. Put together all ingredients in a bowl of an electric mixer warm over simmering water
until the sugar is dissolved and the mixture is hot.
2. Transfer to mixer and beat at medium speed until cool and stiff peaks are formed.
3. Transfer to a clean bowl and cover with plastic wrap.
4. You may store this in the refrigerator for 4-5 days.
LEMON SORBET
Ingredients:
1 cup fresh lemon juice and its zests
3 cups basic syrup
2 Tbsps. meringue
Procedure:
1. Pare lemons thinly: Place syrup in a saucepan and steep lemon zest for 15 min. Cool.
2. Add the rest of the ingredients. Test for density.
3. Adjust if necessary, by adding water.
4. Strain then freeze in an ice cream machine.
STRAWBERRY SHERBET
Ingredients:
3 cups strawberry puree
2 cups basic syrup
1 Tbsps lemon juice
CHOCOLATE SORBET
Ingredients:
2 cups water
½ cup sugar
½ cup light corn syrup
90 gms. bittersweet chocolate, finely chopped
60 gms. unsweetened cocoa powder
Procedure:
1. In a small saucepan, mix together water, sugar and light corn syrup.
2. Bring to a boil then turn off the heat then add the chocolate.
3. Allow to stand for 2 minutes then whisk until smooth and shiny.
4. In another bowl, sift cocoa through a very fine strainer.
5. Add chocolate syrup gradually. Whisk well. Strain, cool then freeze in an ice cream
machine.
II. MILK-BASED ICES
The following recipes are in the style of modern Italian gelati. These are light and flavorful ices
with just a hint of richness.
STRACCLATELLA
Ingredients:
2 2/3 cups fresh milk
1 Tbsps. light corn syrup
¾ cup + 2 Tbsps. heavy cream
¾ cup +1 ½ Tbsps. sugar
30 gms. non-fat dry milk powder
1 tsp. unflavored gelatin or stabilizer
85 gms. bittersweet or semisweet chocolate melted with
2 tsps. vegetable oil
Procedure:
1. Place milk, corn syrup and cream in a saucepan.
2. Toss together dry ingredients. Whisk into liquid.
3. Bring to a simmer then whisk occasionally. Remove from heat.
4. Transfer to an electric mixer then whip at medium speed for 5 minutes.
5. Cool in an ice bath, then whip again for another 5 minutes.
6. Freeze in an ice cream machine. Streak with melted chocolate mixture.
PANERA ALLA GIANDUIA
Ingredients:
2¼ cups fresh milk
1½ Tbsps. light corn syrup
¾ cup heavy cream
2/3 cup sugar
45 grams non-fat dry milk powder
¼ tsp. cinnamon
140 grams bittersweet or semisweet chocolate
¼ cup hot strong coffee or espresso
¼ cup praline paste (chocolate hazelnut spread)
Procedure:
Use the same method as Straciatella
WATERMELON ICE
Ingredients:
¾ cup + 2 Tbsps. heavy cream
1 Tbsp. light corn syrup
2/3 cup sugar
45 grams non-fat dry milk powder
2 2/3 cups watermelon juice
Procedure:
Proceed as stated above but add watermelon juice immediately before freezing.
EGG-BASED ICES
Egg based ices are more popularly known as ice creams. These ices use a custard base
with cream and flavoring(s). Allow the base to age at least 24 hours before freezing.
BASIC CUSTARD FOR ICE CREAM
Ingredients:
2 cups fresh milk
¼ cup + 3 Tbsps. heavy cream
¾ cup sugar
5 pcs. large eggyolks
1½ pcs. split vanilla beans
Procedure:
1. Split vanilla bean lengthwise.
2. Scrape seeds then add to milk and cream. Add sugar then boil.
3. In a bowl, whisk eggyolks. Add 1/3 of boiling liquid. Cook for another 30 seconds or
until thickened.
4. Strain then cool in ice bath. Age in the refrigerator.
COFFEE ICE CREAM
Add 2 Tbsps.instant coffee powder to the milk and cream. Bring to a boil and steep 30 minutes.
Strain then proceed as stated above.
GREEN TEA ICE CREAM
Add 1 Tbsp green tea (Mancha powder) in hot milk and cream for 5-8 minutes. Strain/filter and
proceed as stated above.
VANILLA ICE CREAM
Ingredients:
2 cups cream
2 cups milk
1 cup sugar
8 pieces yolks
1 piece vanilla bean, cut and scraped
Procedure:
1. Make anglaise with yolks, sugar, cream, flavorings and 11/2 cups milk. When anglaise is
thick and viscous add the rest of the milk to stop the cooking.
2. Strain, blend and freeze.
CHOCOLATE ICE CREAM
Ingredients:
1 cup cream
3 cups milk
1 cup + 2 Tbsps sugar
8 pieces yolks
150 grams bittersweet chocolate
30 grams cocoa powder
½ tsp. vanilla
Procedure:
1. Dissolve cocoa in milk. Make cream anglaise with chocolate and stop the cooking with
the cream.
2. Strain, blend and chill. Freeze.
RASPBERRY ICE CREAM
Ingredients:
4 cups cream
1½ cups sugar
10 pieces yolks
1 ½ - 2 cups raspberry puree
lime juice to taste
honey to taste
Procedure:
1. Make anglaise. Mix with raspberry. Adjust seasoning with lime and honey if needed.
PIZZELLE
These crisp wafers are a classic accompaniment to ices in Italy. These can also be molded
into cones.
Ingredients:
3 pieces large eggs
170 grams sugar
1 cup unsalted butter, melted
1½ tsps. vanilla extract
2 cups APF, sifted
½ cup ground hazelnut
2–3 tbsps water, if needed
Procedure:
1. Whisk eggs manually then add the ingredients in the order stated above.
2. Heat pizzelle iron and place 1 T (or more) batter on it.
3. Close iron then cool 30 seconds or until done.
4. Remove then shape into cones or cut into wedges.
ICE CREAM CONTAINERS
LACE CUPS
Ingredients:
2/3 cup ground almonds
½ cup sugar
6 tbsp / 85 gms butter, melted
1 tbsp all-purpose flour
2 tbsp fresh milk at RT
Procedure:
2. Mix almonds and sugar. Slowly add in melted butter, flour then milk.
3. Drop in a silpat lined baking sheet around 4 – 5 inches apart. Bake 6 – 7 minutes. Cook
for 1 minute before removing from sheet. Shape into cups by inverting into mini muffin
pans.
HONEY TUILES
Ingredients:
¾ cup butter
3/8 cup honey (¼ cup + 2 tbsp)
1½ cups all-purpose flour
1½ cups sifted confectioner’s sugar
3 pcs eggwhites
Procedures:
5. Cream butter and honey. Add remaining ingredients, mix on low, then increase to high
and mix 5 minutes
6. Pour into a clean bowl. Refrigerate 1 – 2 hours before use.
8. Spread batter over it. Bake until golden brown, 20 minutes. Bend the shape desired while
it is still warm. Store in an airtight container.
NUT TUILE CUPS
Ingredients:
¼ cup butter
¼ cup sugar
¼ cup light corn syrup
½ cup pistachios, lightly toasted and coarsely chopped
Procedure:
2. Use espresso cup on a upside down position to rest the cups.
3. Melt butter in a saucepan. Stir in sugar, corn syrup and stir until sugar has dissolved, 1
minute. Add in pistachios, remove from heat.
4. Spoon a tablespoon of the batter on cookie sheet with silicone mat, allow 2 – 3 inches
between each. This will spread out.
5. Bake for 6 – 8 minutes until brown. Allow to sit for 2 – 3 minutes. Remove and rest into
cups.
CONTEMPORARY CAKES
SPONGE CAKE
Ingredients:
½ cup cake flour
¼ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
3 tbsps fresh milk
2 tbsps unsalted butter
½ tsp vanilla
3 pieces eggs, separated
2 pieces whole eggs
¾ cup sugar (6 tbsp + 6 tbsps)
Procedure:
1. Preheat oven to 350°F. Prepare 9 inch round pans. Cover bottom with baking paper.
2. Mix dry ingredients except sugar then sift.
3. Heat milk and butter over low heat until butter melts. Remove from heat. Add vanilla. Set
aside.
4. Beat egg whites until foamy, add 6 tbsp. sugar, continue to beat until soft peaks. Set
aside.
5. Beat egg yolks and whole egg mixture with the remaining 6 tbsps of sugar until it
lightens. Add this mixture to the egg whites.
6. Sift dry ingredients into this mixture and fold. Halfway through, pour butter and milk
mixture and continue folding until evenly mixed.
7. Pour batter into prepared pan and bake for 16 – 20 minutes or until cake tops are light
brown and springs back.
8. Invert cake to remove pan immediately and reinvent to a rack to cool.
POUND CAKE
Ingredients:
1½ cups all-purpose flour
1½ tsps baking powder
pinch salt
¾ cup unsalted butter
4 pcs eggs
2 tsps vanilla
1½ cups sugar
¼ cup fresh milk
Procedure:
1. Preheat oven to 325°F. Prepare a 9x5 x 2 ½ loaf pan lined with baking paper.
2. Mix dry ingredients except sugar then sift. Set aside.
3. Cream butter and sugar until light. Add eggs one at a time. Pour in vanilla.
4. Alternately add dry ingredients and milk, begin and end with dry ingredients.
5. Pour mixture into loaf pan and bake for 50-60 minutes.
6. Cool on a wire rack.
FLAVOR VARIATIONS:
- add into milk, steep for 30 minutes.
CHIFFON CAKE
Ingredients:
2¼ cups cake flour
1½ cups sugar (3/4 cup + ¾ cup)
½ tsp salt
½ cup vegetable or corn oil
6 pieces egg yolks
¾ cup water
2 tsps vanilla
8 pieces egg whites
½ tsp cream of tartar
Procedure:
1. Preheat oven to 325°F. Prepare a 9x13 rectangular pan. Line bottom with baking paper.
2. Sift flour, baking powder and salt in a bowl. Set aside.
3. In another bowl, beat egg whites with cream of tartar until foamy. Add ¾ cup sugar
gradually and continue to beat until soft peaks. Set aside.
4. Mix oil, egg yolks, ¾ cup sugar, water and vanilla together until smooth. Add dry
ingredients and mix.
5. Fold egg yolk mixture into egg whites. Pour into container and bake for 45-50 minutes.
When done, remove cake from container while hot and invert to continue cooling in a
wire rack.
VARIATIONS:
MOCHA: Add 2 tbsps instant coffee to the ½ cup water, warm the water.
CHOCOLATE: Instead of 2 ¼ cup cake flour as stated above, use 1 ¾ cup cake flour,
and ½ cup dutch processed cocoa powder.
LEMON: Remove vanilla extract, use 1 ½ tsps. Lemon extract and 1 tbsp. lemon zest
ORANGE: Remove vanilla extract, use 1 ½ tsps. orange extract and 1 tbsp. orange zest
BUTTER CAKE 1
Ingredients:
3 cups cake flour
¼ tsp salt
1 cup fresh milk
2 tsps vanilla extract
1 cup unsalted butter
2 cups sugar
3 pieces whole eggs
2 pcs egg yolks
Procedure:
1. Preheat oven to 350°F. Prepare one 9 inch round pans.
2. Sift dry ingredients together except sugar.
3. Combine milk and vanilla.
4. In a bowl, cream butter and sugar until light.
5. Add eggs and egg yolks, one at a time and mix well.
6. Alternately, add flour and milk – beginning and ending with flour. Give a few last
strokes.
7. Pour into a pan and bake for 35 – 45 minutes.
BUTTER CAKE 2
Ingredients:
12 pieces egg yoks
1½ cups unsalted butter
2½ cups sugar (1 ½ cups and 1 cup)
3½ cups cake flour
½ tsp salt
¾ cup fresh milk
7 pieces egg whites
Procedure:
1. Preheat oven to 325°F. Prepare a 9x13 rectangular pan, line bottom and sides with baking
paper.
2. Sift cake flour, baking powder and salt. Set aside.
3. Cream butter and 1 ½ cup sugar until light.
4. Add egg yolks one at a time until incorporated. Beat awhile.
5. Add dry ingredients and milk in three additions, alternately, beginning and ending with
flour.
6. Beat egg whites until foamy, add 1 cup sugar and continue beating until soft peaks form.
7. Fold egg whites into batter. Pour into pan and bake for 50 minutes to an hour. Cool on
wire rack.
CHOCOLATE CAKE
Ingredients:
2 tsps baking powder
1½ tsps baking soda
½ tsp salt
2 cups fresh milk, warm
1 cup cocoa powder
1 cup butter
3 cups sugar
4 pieces eggs
1 tsp vanilla extract
Procedure:
1. Preheat oven to 350.
2. Grease, line and grease a 9 x 13 rectangular pan = 2pcs. 9 x 2 round pan.
3. Sift flour, baking powder and baking soda.
4. Mix milk and cocoa. Stir well until blended.
5. Cream butter and sugar until light.
6. Add eggs one at a time and mix well.
7. Add flour mixture alternately with cocoa mixture. Begin and end with flour mixture. Stir
well. Scrape sides and bottom of bowl.
8. Pour into prepared pan. Bake for 40 – 45 minutes.
9. Test for doneness using toothpick insertion.
10. Cool completely. Make filling and icing.
MOCHA FILLING:
1/3 cup sugar
2 tbsps flour
½ cup water
½ cup evaporated milk
1 tsp instant coffee powder
4 pieces egg yolks
¼ cup butter
Procedure:
1. Put all ingredients except butter in sauce pan.
2. Mix and cook over medium heat until thick.
3. Remove from fire, add butter. Let cool.
4. Surface cover with plastic film. Cool completely.
CHOCOLATE ICING:
½ cup dutch processed cocoa
1 cup sugar
1/3 cup flour
½ cup water
3 tbsps butter
Procedure:
1. Mix cocoa, sugar and flour. Pour in evaporated milk.
2. Mix well. Add in water. Cook on low heat until thick.
3. Remove from heat, add in butter.
ANGEL FOOD CAKE
Ingredients:
1 cup cake flour
1 cup confectioner’s sugar
¼ tsp salt
12 pcs. egg whites at room temperature
¾ cup caster sugar
1½ tsps. cream of tartar
1½ tsps. vanilla extract
1 tsp. lemon extract
½ tsp. orange extract
Procedure:
1. Preheat oven to 350°F. Prepare an angel food cake pan (10” diameter and 4” depth).
2. Sift flour, powdered sugar and salt together twice on a sheet of brown paper. Set aside.
3. Beat egg whites until billowy add 1/3 of the caster sugar and beat until egg whites are
opaque, then add another 1/3 cup of the caster sugar and cream of tartar, continue
beating. When egg whites start to increase in volume and becomes firm, add the last 1/3
of the sugar and vanilla, then increase to high speed. Beat just until egg whites form very
soft peaks. Do not overbeat.
4. Transfer mixture in a big stainless bowl. Sift 1/3 of the dry ingredients over the egg
whites, carefully fold. Sift fold the remaining dry ingredients in two more additions.
5. Pour batter into pan and smoothen top.
6. Bake until the top of cake is lightly browned and feels springy when touched around 40 –
50 minutes. Immediately invert the cake onto a countertop, if the pan has feet or if not
over the neck of a wine bottle. Let cool completely.
7. Tap pan on the counter to release the cake, then invert into a serving platter. If necessary,
run a thin bladed knife around the outer sides of the pan and around the inside of the tube.
***Cut cake with serrated knife. Served with a fruit coulis.
SANSRIVAL
MERINGUE LAYER:
6 pcs. egg whites
¾ cup sugar
1 cup nuts (cashew, walnuts), chopped coarsely
1 tsp. vanilla
FRENCH BUTTERCREAM:
1 1/3 cups sugar
2/3 cup water
¾ cup eggyolks (12 pcs)
1 pc. egg
¼ tsp. salt
2 tsps. vanilla
1 ½ - 2 cups butter, at room temperature
2 cups cashew nuts
Procedure: Meringue Layer

1. Preheat oven to 300°F. Prepare 3 pieces container with aluminum foil. Set aside.
2. Beat egg whites until it changes color. Slowly, add sugar. Continue beating until
mixture becomes glossy and stiff peaks are achieved.
3. Transfer to a bowl, fold in nuts and vanilla. Mix.
4. Spread into a foil lined pans and bake for 1½ hours until meringue is crispy.
French Buttercream:
1. In a saucepan, dissolve sugar in water and heat until syrup reaches soft ball stage.
2. Once this is achieved, begin beating the egg yolks and egg until light. Slowly, pour the
hot syrup into the eggs. Continue whisking until the mixture cools down. Add in salt,
then slowly incorporate small pieces of butter until all are used.
3. Once the buttercream is smooth, add vanilla. Fill the frost meringue layers. Sprinkle
chopped nuts all over the cake.
CARROT CAKE
Ingredients:
1 tsp. baking soda
1¼ tsps. ground cinnamon
½ tsp. salt
¼ tsp. ground cloves
1/4 tsp nutmeg
1¼ cups sugar
½ cup brown sugar
4 pieces eggs
1¼ cups vegetable oil
½ tsp. grated orange zest
4 cups shredded carrots
½ cup chopped walnuts, toasted
Procedure:
1. Grease and flour container. Preheat oven to 350°F.
2. Sift dry ingredients together. In a mixer bowl, combine sugar and one egg and mix until
smooth.
3. Beat remaining eggs until sugar dissolves. Beat in oil and orange zest. Add in dry
ingredients. Fold in carrots, then the walnuts.
4. Divide the batter among the prepared pans. Bake for 30 – 40 minutes.
ZUCCHINI BREAD
Ingredients:
4 cups shredded zucchini
1/8 tsp. salt
¾ cup sugar
¾ cup brown sugar
4 pieces eggs
¾ cup vegetable oil
2 tbsps. lemon juice
1 tsp. vanilla
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tsps. grated lemon zest
1/2 tsp. ground cinnamon
½ tsp all spice
Procedure:
1. Preheat oven to 350°F. Grease and flour container.
2. Place shredded zucchini in a colander, add in salt and let stand for 15 minutes. Squeeze
out the excess liquid, you should have 2 cups of zucchini.
3. In a mixer bowl, beat the sugar with eggs until sugar is melted. Beat in oil, lemon juice
and vanilla. Stir in zucchini. Sift the dry ingredients and combine with batter. Fold in
walnuts and divide batter into containers. Bake for 30 – 40 minutes.
APPLE WALNUT CAKE
Ingredients:
1½ tsps. cinnamon
1 tsp. salt
½ tsp. baking soda
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
3/4 cup sugar
1 cup brown sugar
5 pieces eggs
1½ cups vegetable oil
3 cups diced apples around 4 pieces
Procedure:
1. Grease and flour containers. Preheat oven to 350°F.
2. Sift together dry ingredients except sugar.
3. In a mixer bowl, beat sugars and eggs until sugar is dissolves. Add vegetable oil. Gently
stir in flour mixture. When flour is almost incorporated, add in apples and nuts.
4. Pour into prepared pans and bake for 30 – 45 minutes.
ORANGE AND CURRANT CAKE
Ingredients:
1 cup dried currants
½ cup orange flavored liquer
½ tsp. salt
1¼ cups unsalted butter, softened
Grated zest of two oranges
1 1/3 cups sugar
5 pieces eggs
¼ cup sour cream
2 tsps. vanilla
Procedure:
1. Preheat oven to 325°F. Grease and flour containers.
2. Sift 2 cups flour, salt and baking powder in brown paper. Set aside.
3. In a mixer bowl, cream butter and orange zest until light. Add sugar and beat for
another 5 minutes. Add in eggs and stir. Slowly add dry ingredients alternating with
sour cream, vanilla and leftover liquer from currants. Mix well.
4. Toss the currants in ¼ cup of flour. Then fold into batter. Pour into pans and bake
for 40 minutes to an hour depending on size of the container. Cool, then frost.
REFRIGERATED PIES WITH CONTEMPORARY CRUSTS
CHOCOLATE HAZELNUT CREAM PIE
CRUST:
28 pcs oreo cookies – remove filling, crush – 1 ½ cups
¼ - ⅓ cup melted butter, cooled
Pinch salt
1 tsp vanilla
½ cup toasted ground hazelnuts
1½ tbsps sugar
Procedure:
1. Mix crushed oreos, salt, ground hazelnuts and sugar.
2. Blend butter and vanilla together, pour into oreo mixture.
3. Press into a 9 inch removable bottom pan. Bake for 10 minutes in a 350 F oven.
FILLING:
¾ cup toasted ground hazelnuts
1¾ cups heavy cream, chilled
½ tsp almond extract
½ tsp butter extract
1 jar chocolate hazelnut spread (13 ounces)
Procedure:
1. Combine heavy cream and vanilla. Whip until soft peaks.
2. Stir nutella until light. Fold in whipped cream. Add in chopped hazelnut, almond and
butter extract.
3. Pour filling into crust, smoothen top. Cover with plastic film. Refrigerate until filling is
set, at least four hours or overnite.
ROASTED ALMOND SEMIFREDDO WITH ITALIAN CRUST
ITALIAN CRUST:
½ cup graham crumbs
24 pcs amaretti cookies – ¾ cup crushed
5 tbsps unsalted butter, melted
½ tsp almond extract
1/8 tsp salt
Procedure:
1. Mix crumbs and crushed amaretti cookies.
2. Add melted butter, almond extract and salt.
3. Stir until moistened. Press into a 9 inch removable pan.
4. Press and pack well to make it even and compact. Cool to set.
FILLING:
¾ cup slivered almonds, toasted
2 pcs egg whites
½ cup sugar
¾ cup Pour and Whip
¼ cup crushed amaretti cookies
1½ tsps vanilla extract
¼ tsp almond extract
Procedure:
1. Whip egg whites until foamy. Add sugar in a slow steady stream.
2. Beat until soft peaks form. Set aside.
3. In another bowl, beat Pour and whip until stiff peaks form. Fold in crushed amaretti,
vanilla and almond extracts. Mix well.
4. Fold in meringue. Blend carefully. Pour filling into prepared pie crust. Cover with
plastic film.
5. Chill until set at least 6 hours or overnite. Decorate with toasted almond flakes.
TURTLE PIE
CRUST:
2¼ cups crushed oreo cookie crumbs
½ cup melted butter
Procedure:
1. Mix all ingredients together. Press into a 9 inch removable bottom pan. Set aside.
CARAMEL LAYER:
¼ cup brown sugar
2 tbsps butter
1 cup pecan nuts, coarsely chopped
Pinch salt
2 tbsps dulce de leche
⅓ cup heavy cream
Procedure:
1. Melt butter in a pan. Add pecan nuts and cool until aromatic, add brown sugar. Continue
cooking until melted.
2. Remove from heat, add salt, pour heavy cream and dulce de leche. Pour this mixture
into the crust and level off. Set aside.
CHOCOLATE FILLING:
250 gms bittersweet chocolate, chopped
¼ cup heavy cream
1 tbsp corn oil
1½ tbsps cream de cacao
1 tsp vanilla
1½ tsps instant coffee powder
1 cup Pour and Whip
Procedure:
1. Melt chocolate, add heavy cream, stir well. Mix in oil, cream de cacao, instant coffee
and vanilla. Set aside.
2. Whip Pour and Whip until soft peaks. Fold in whipped cream into chocolate mixture.
Pour this on top of the caramel layer. Refrigerate.
STRAWBERRY STREUSEL CHEESECAKE
GRAHAM OATMEAL CRUST:

1⅓ cups graham crumbs
5 tbsps melted butter
½ cups old fashioned oatmeal
3 tbsps brown sugar
1 tsp vanilla
1/8 tsp salt
Procedure:
2. Combine graham crumbs, oatmeal and salt. Pour in butter and salt.
3. Stir well until moistened. Press into a removable bottom pan.
4. Bake for 6 – 8 minutes. Cool.
FILLING:
3 tbsps cold water
3½ tsps unflavoured gelatine powder
2 cups cream cheese, softened
½ cup sugar
¾ cup heavy cream
Procedure:
1. Place water in a bowl, put gelatine and let bloom.
2. Beat cream cheese, heavy cram, strawberries, sugar and vanilla.
3. Process until smooth. Melt gelatine over simmering water.
4. Pour into strawberry mixture and mix until smooth.
5. Pour filling into crust. Cover the pie with plastic film.
6. Wrap and refrigerate until completely set at least 4 hours.
STREUSEL:
¼ cup butter
2 tbsps old fashioned oatmeal
3 tbsps walnuts, finely chopped
1 tbsp sugar
1 tbsp all purpose flour
Procedure:
1. Mix all ingredients until it forms coarse crumbs.
2. Bake in a cookie sheet for 10 – 15 minutes or until light brown in color.
3. Cool well. Use this to top the cheesecake.
CHOCOLATE PECAN / WALNUT PIE
CRUST:
1 cup + 2 tbsps sifted all purpose flour
½ tsp salt
6 tbsps shortening, cubed and cooled
2 – 3 tbsps cold water
Procedure:
1. Stir flour and salt together. Cut in shortening into dry ingredients.
2. Texture must resemble coarse meal. Don’t let shortening melt.
3. Slowly add water until it forms a whole piece of dough.
4. Let rest for 30 minutes. Roll out crust and fit into pie containers.
5. Bake for 10 minutes in a preheated 375 F oven.
FILLING:
80 gms unsweetened chocolate, finely chopped
4 pcs eggs
1¼ cup sugar
3 tbsps light corn syrup
1 tsp molasses
1 tsp vanilla
¼ tsp salt
1 cup pecan nuts, chopped
Procedure:
1. Add chopped chocolate and butter in a bowl and melt by bain marie or microwave.
Set aside.
2. In a bowl, beat eggs, add in sugar, corn syrup, vanilla and salt.
3. Stir well. Add in chocolate mixture. Pour in the pecans. Pour filling into prepared pie
dough. Bake for 45 – 50 minutes.
4. Remove from oven and set on rack to cool.
RECIPES FOR ITALIAN DESSERTS USING SPONGE CAKE
TIRAMISU
Ingredients:
1½ cups cream cheese, room temperature
¼ cup sour cream
½ cup heavy cream
½ tsp. calamansi juice
Procedure:
1. Mix until lump free, let rest at room temperature for an hour. This is your substitute for
mascarpone cheese.
2. Meanwhile, make a syrup using 1 ½ - 2 tbsps instant coffee powder and 1 ½ cups hot
water, add 1 tbsp sugar. Mix well until sugar is dissolved. Cool.
3. Cut or slice sponge cake into strips and line container. Brush syrup into cake strips. Do
not overly soak the cake strips.
SABAYON:
3 pieces egg yolks
1 cup sugar
Procedure:
1. Beat over simmering water until heated through and sugar is partially melted. Add in
cream cheese mixture. Cool.
2. Bloom ½ packet of gelatin in ¼ cup water, melt in simmering water. Cool then add to
cream cheese mixture. Set aside.
3. Whip 1 ½ cups of heavy cream until soft peaks. Fold into earlier mixture. Pour over
sliced cake that was soaked in coffee syrup. Let it set.
4. Cover with freshly grated chocolate. Refrigerate for an hour or overnight.
ZUPPA INGLESE
Procedure:
1. Make two (2) recipes of pastry cream, flavor one with vanilla, to the other recipe add 2
tbsps of cocoa powder and 100 grams chopped bittersweet chocolate while still warm.
Set aside, surface cover.
2. Slice cake into two pieces. Use a round ceramic container. Lay first cake, brush with
cherry brandy, soaking the cake, but not too much. Pour the custard cream, cover with
the other cake. Brush with cherry brandy, then pour in the chocolate flavoured custard
cream. Let set in the refrigerator. While making the topping.
TOPPING:
1 cup fresh milk
3 tbsps. Sugar
2 tbsps. Cocoa powder
1 tbsp. all-purpose flour
Procedure:
1. Mix all ingredients together and cook over low heat until thick.
2. Cool for some time and pour over the custard. Refrigerate immediately.
3. Serve cold.
ZUCOTTO
You will slice the cake into thin wedges, please see demonstration of instructor. You will
need a deep bowl, preferably made of glass. This must be lined with plastic film all over. Then
cake slices will be properly placed around it. Dark rum will be brushed on the cake but not
soaking. Set aside.
Whip 3 cups of heavy cream until it makes lines with the whisk using the standing mixer.
Add in 1 cup of sifted powdered sugar. Fold in ½ roasted hazelnuts. Divide this mixture into
two (2), one a lot more than the other, to the lesser in quantity, melt 100 grams bittersweet, cool
and fold in it. Line cake with the plain flavored one, make a well in the middle of the dome, this
is where you will place the chocolate flavored whipped cream. Refrigerate until set.
To Assemble: Invert cake, drizzle with cocoa powder and confectioner’s sugar mixture.
CASSATA
This is a free standing cake and does not need a special container – it’s not a spoon
dessert like the others.
Slice the cake into three (3) pieces. Brush each slice with different liqueurs, orange,
kirsch, and amise. Not soaking. Set aside.
Beat 2 cups of cream cheeses with 2/3 cups of sifted powdered sugar and 3 tbsps heavy
cream using a paddle attachment of a standing mixer. Remove from the mixer, by hand, add in
2/3 cup chocolate chips, ½ cup candied orange peel, ½ cup chopped toasted walnuts, 1 tsp
vanilla, 1 tsp kirsch liqueur. Mix this well, this mixture must not melt. Divide into three (3).
Spread this into each layer of the cake, this will be the filling as well as the topping. No need to
put on the sides, make sure however that sides are clean and presentable. Top with more
walnuts, candied orange peel, and chocolate chips.
CHOCOLATE BISCUIT
FOR INDIVIDUAL DESSERTS
Ingredients:
4 pieces egg yolks
5 pieces egg whites
pinch salt
115 grams sugar ( divide into two)
85 grams cake flour
confectioner’s sugar
Procedure:
1. Preheat oven to 375ºF. Line cookie sheet with baking paper.
2. Sift cake flour and cocoa powder. Set aside.
3. Beat egg yolks with half of the sugar till light around 10 – 12 minutes.
4. In another bowl, beat egg whites with salt until frothy. Add the other half of the sugar and
beat until stiff. Fold in beaten egg yolks to meringue.
5. Sift dry ingredients over the mixture. Blend well.
6. Pipe into shapes as discussed by instructor.
7. Bake for 10 – 12 minutes or until done. Remove from pan.
8. Cool while making your fillings.
BREADS DAY 3
PAIN VIENNOISE
Ingredients:
400 grams cold milk
25 grams fresh yeast
40 grams sugar
15 grams salt
125 grams butter, cold but pliable
150 grams chocolate chips
Procedure:
1. Knead by machine for 7 – 10 minutes.
2. Bulk Fermentation for 30 minutes.
3. Divide dough to 75 grams. Preshape: round. Final shape: small baguette.
4. Place on a sheet pan.
5. Score and egg wash immediately after shaping. Egg wash again before baking.
6. Final fermentation for 2 hours.
7. Bake at 425 °F for 35 – 40 minutes.
PAIN AUX CEREALES

Pate Fermentee:

60 grams water
2 grams fresh yeast
2 grams salt
*Short mix. Refrigerate overnight.
Final Dough: Yield: 2 loaves- 350 grams-400 grams
300 grams water
10 grams salt
5 grams fresh yeast
20 grams malt / malt syrup
30 grams sesame seeds
30 grams flax seeds
170 grams pate fermentee
Procedure:
1. Mix bread flour & water and stir on low speed until blended. Autolyse for 15 minute.
Add yeast, malt, pate fermentee & mix on low 5 minutes. Increase speed and mix for 8
minutes. Add seeds.
2. Bulk fermentation for 1 ½ hours. Fold after 45 minutes. Divide into 2 loaves.
3. Preshape: round, Bench rest: 15 minutes, Final Shape: batard. Roll top of loaf in seeds.
Final proof: 1 hour.
4. Bake at 450 ºF with steam for 35-40 minutes.
CIABATTA
Poolish:
80 grams water
pinch fresh yeast

*Mix and rest at room temperature for 12 – 16 hours.
Final Dough:
520 grams water
all polish
6 grams fresh yeast
15 grams salt
Procedure:
1. Knead by machine for 7-10 minutes. Mix bread flour with 465 grams water. Autolyse for
15 minutes. Add polish, salt, & yeast. Mix on low for 5 minutes. Add water. Increase
speed mix for 8 minutes.
2. 2 hours for bulk fermentation. Fold after 1 hour. Divide dough to 300 – 350 grams
rectangular pieces. No shaping.
3. Final proof: 30 minutes.
4. Bake at 470 °F with steam for 30 – 35 minutes.
FRENCH BAGUETTE
Ingredients:
800 grams all-purpose flour
550 grams water
5 grams fresh yeast
15 grams salt
Procedure:
1. Knead for 8 – 10 minutes. Cover with plastic film in an oiled bowl. Set aside to ferment
for 20 minutes. Do this two times. Set aside to ferment for 2 hours.
2. Divide into 338 grams. Preshape: log, Bench rest: 10 – 15 minutes.
3. Final shape: baguette, Final proof: 30 – 45 minutes.
4. Bake at 425 °F with steam in 20 – 25 minutes.
BRIOCHE
Sponge:
10 gms instant yeast
200 gms fresh milk, lukewarm
180 gms all-purpose flour
Procedure:
1. Dissolve yeast in lukewarm milk, add to flour, mix thoroughly.
2. Allow to rise in a bowl, covered with plastic film at room temperature in 45 minutes.
Dough:
170 gms butter
80 gms sugar
5 gms salt
3 pieces eggs, slightly beaten
1 piece egg yolk
350-550 gms all-purpose flour
Procedure:
1. Cream butter with sugar and salt. Add eggs and yolk, one at a time. Beat in flour until
dough is smooth.
2. Add sponge and beat again until smooth.
3. Knead dough in a bowl or a lightly floured board about 5 minutes, until dough is smooth
and elastic or allow to mix about 10 minutes on low speed.
4. Turn dough into a buttered bowl and turn dough over. Cover bowl tightly with plastic
wrap and allow dough to rise at room temperature until double in bulk for 2 hours.
5. Deflate dough, return to bowl and cover with plastic film. Refrigerate dough and allow to
rest at least 4 hours or overnight.
INDIVIDUAL DESSERTS DAY 3

CONTEMPORARY CAKES
CHOCOLATE BANANA BREAD
Ingredients:
2 cups all purpose flour
⅓ cup cocoa powder
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup butter
1¼ cups sugar
2 pcs eggs
2 cups mashed ripe banana (around 3 pcs)

1 tsp vanilla
½ cup sour milk
Procedure:
3. Preheat oven to 350 F. Grease and line a large loaf pan.
4. Sift flour, cocoa powder, baking powder, baking soda and salt. Cream butter
and sugar until light. Add eggs one at a time. Add in vanilla.
5. Alternately, add in flour mixture with sour milk, beginning and ending with
flour. Add in mashed banana. Stir well pour into prepared pan and bake for 50
minutes to an hour. Cool in pan.
Note: Sour milk: ½ cup evaporated milk + 1 tsp cane vinegar.

Set aside for 5 minutes before using.
LIME LEMON POUND CAKE
Ingredients:
½ tsp salt
1 cup unsalted butter, softened
2¾ cups sugar
1½ tbsps grated lemon zest
2 tbsps grated lime zest
1 tsp lemon juice
1 tsp lime juice
6 pcs eggs
1 cup sour cream
Procedure:
3. Preheat oven to 350 F. Grease and line 3 pcs 8 x 4 loaf pans.
4. Sift together flour, baking powder and salt. Rub zests into sugar.
5. Cream butter and sugar until light. Add in the juices.
6. Beat in eggs, one at a time. Add in dry ingredients alternately with the sour
cream, beginning and ending with the flour mixture.
7. Make a final stir, scrape down sides and bottom of the bowl. Smoothen top.
8. Bake for 60 to 75 minutes, toothpick test. Cool in pan, unmold to rack and cool
completely.
MANGO BUTTER LOAF
Ingredients:
½ tsp baking soda
½ tsp salt
1 tsp cinnamon powder
pinch nutmeg
2 pcs eggs
1¼ cups sugar
¾ cup butter, melted and cooled
½ cup mango nectar
2 cups cubed mangoes, around 3 pcs
½ tsp lemon juice
¾ cup cashew nuts, chopped
Procedure:
2. Preheat oven to 325 – 350 F. Grease and line bottom of 2 pcs 7 x 3 x 3 loaf pans.
3. Sift dry ingredients. Set aside.
4. Mix eggs, sugar and melted butter. Stir well until combined. Blend in mangoes,
mango nectar, lemon juice and nuts. Add in dry ingredients. Do not over mix.
5. Pour into containers.
6. Bake for 45 – 60 minutes. Cool in pan on wire racks.
QUEEN ELIZABETH CAKE
Ingredients:
360 gms pitted dates, roughly chopped
1¼ cups water
2 tsps baking soda
1½ cups sugar
¼ tsp salt
1 tsp vanilla
4 pcs eggs
1 tsp ground ginger
½ tsp cinnamon
Procedure:
1. Preheat oven at 350 F.
2. Prepare a 9 x 13 pan, line and sides with greaseproof paper.
3. Heat water and pour over dates. Add baking soda. Cream butter, sugar, salt
and vanilla for 2 minutes. Add eggs one at a time, beating well after each
addition. Blend in dry ingredients alternately with the date mixture.
4. Pour into pan and bake for 30 – 45 minutes.
TOPPING:
¾ cup cashew nuts, chopped
¾ cup brown sugar
½ cup butter
⅓ cup evaporated milk
Procedure:
1. Cook together all ingredients until slightly thickened.
2. Pour into cake while hot.
ORANGE BUTTER CAKE
Ingredients:
1 cup butter
2 cups sugar
4 pcs eggs
½ tsp salt
1 tsp baking soda
2 pcs oranges, zest only
1 cup sour cream
¼ cup orange juice
SYRUP:
½ cup fresh orange juice

⅓ cup honey
1/3 cup apricot jam
Procedure:
1. Preheat oven to 350F. Grease and flour a bundt pan.
2. Sift flour, baking powder, baking soda and salt. Cream butter and sugar until
light.
3. Add eggs one at a time, beating well after addition. Alternately, add dry
ingredients with sour cream and orange juice.
4. Pour into prepared pan and bake for one hour or until done.
5. Cool on cake pan for 20 minutes, then invert onto cake rack. Cool completely.
6. For syrup: simmer orange juice and honey for 5 mins. Add apricot jam. Brush
on cake.
BLACK FOREST CAKE

Chiffon Cake:
½c+6T cake flour
¼ c cocoa powder
6 T sugar
½ T baking powder
½ t salt
¼ c corn oil
4 pieces eggyolks
6 T water
1 t vanilla
4 pieces eggwhites
¼ t cream of tartar
6 T sugar
Procedure:
1. Preheat oven at 350◦F. Prepare 2 – 8”inch round pans.
2. In a bowl or on paper, sift flour, cocoa powder, baking powder, sugar and salt.
3. In another bowl, combine oil, water, eggyolks and vanilla.
4. Combine flour mixture and oil mixture until lump free.
5. In a standing mixer bowl, whip eggwhites with cream of tartar until frothy. Add
sugar and continue beating till stiff but not dry.
6. Fold meringue into eggyolk mixture and blend well.
7. Pour into container and bake for 20 – 25 minutes.
8. Invert over wire rack. Cool. Then unmold.
Syrup:
2/3 cup water
¼ cup sugar
3–5 tbsp kirsch
Procedure:
1. Boil water and sugar until sugar is dissolved. Cool. Add kirsch. Add syrup from
canned cherries. Brush each cake layer with this.
For Assembly:
1 can black cherries, drained, reserve some for décor
1 1/2 cups non-dairy heavy cream
100 grams bittersweet chocolate
MOCHA PRALINE TORTE
Ingredients:
1 cup cake flour
6 T sugar
½ T baking powder
½ t salt
1/4 cup corn oil
3 pieces eggyolks
6 T water
1 T instant coffee powder
1 /2 T crème de cacao liquer
1 t vanilla
3 pieces eggwhites
6 T sugar
Procedure:
1. Preheat oven at 350◦F. 1 round pan. 8”
2. Sift flour, baking powder, sugar and salt on top of brown paper.
3. In a bowl, combine oil, water, coffee, kahlua, eggyolks and vanilla.
4. Combine flour mixture and oil mixture until lump free.
5. In a mixing bowl, whip eggwhites with cream of tartar until frothy.
6. Add sugar and continue beating until stiff but not dry.
7. Fold meringue into eggyolk – flour mixture and blend until well blended.
8. Pour batter into prepared container. Bake for 20 – 25 minutes until toothpick
inserted in the center comes out clean.
9. Invert over wire rack. Cool. Unmold.
Filling and Frosting:

4 pieces eggyolks
6 T sugar
2 T water
¾ T light corn syrup
1 T instant coffee powder
½ T kahlua or crème de cacao
1 /2 c + 6 T butter, softened, cubed
2 T fresh milk (if needed)
Procedure:
1. Beat eggyolks until light and lemon colored. Cook sugar, water and corn syrup
in a sauce pan until thread stage. Pour into beaten eggyolks in a stream. Beat
until cool.
2. Dissolve coffee powder in liquer. Add into eggyolks. Add in butter. Beat in milk
until fluffy and smooth. Fill and frost cake layers.
Praline Topping:
1 c sugar
1½ t lemon juice
1 c coarsely chopped walnuts
Procedure:
1. Mix sugar and lemon juice. Cook in sauce pan. Do not mix until first sign of
smoke, low heat. When golden brown, add nuts immediately and pour into
silpat lined tray. Cool completely. Chop into bits. Use to decorate after frosting.
HONEY CRUNCH CAKE
Ingredients:
¾ c cake flour
½ t baking powder
3 pieces eggyolks
¼ c sugar
¼ t salt
2 T water
½ t vanilla
¾ T honey
4 pieces eggwhites
¼ c sugar
Procedure:
1. Preheat oven to 325◦F. Prepare 1 piece 8”inch round pan.

2. Sift flour and baking powder. Set aside.
3. Beat eggyolks, sugar and salt until light. Combine water, vanilla and honey.
Alternately, add dry ingredients and water to eggyolks mixture. Set aside.
4. In another bowl, beat eggwhites with cream of tartar until frothy. Gradually, add
the sugar, beat until stiff but not dry. Fold into eggyolk mixture. Pour into
container and bake for 20 – 25 minutes. Invert. Cool. Unmold.
Butter Cream Icing:

6 T sugar
2 T water
1 T light corn syrup
3 pieces eggyolks
½ T honey
1 C butter, cubed (slightly softened)
6 T heavy cream (as needed only)
½ t vanilla
Procedure:
1. Cook together sugar, water and syrup until thread stage.
2. Beat eggyolks until light. Pour syrup slowly. Beat until cool.
3. Add in cubed butter. Mix well, add honey then heavy cream. Flavor with vanilla.
Frost cake layers.
Toppings:
1 cup sugar
1/3 cup water
½ T baking soda
Procedure:
1. Caramelized sugar with water. Add baking soda. Stir until foamy. Pour into
silpat lived tray. Cool. Chop into small piece. Used for garnish.
NELUSKO
Ingredients:
2/3 cup cake flour
1½ tsp baking powder
¼ tsp salt
5 pieces eggyolks
1/3 cup sugar
½ tsp vanilla
¼ cup butter, melted
5 pieces eggwhites
¼ tsp cream of tartar
¼ cup sugar
Procedure:
1. Preheat oven to 350◦F. Line 2 pieces 9” round pans.
2. Sift flour and baking powder. Meanwhile, beat eggyolks, sugar and vanilla
extracts until light.
3. In another bowl, beat eggwhites with salt and cream of tartar until frothy,
gradually, add sugar. Beat until stiff but not dry.
4. Fold dry ingredients into beaten eggyolks, fold in melted butter then fold in
meringue.
5. Pour into prepared pan. Bake for 45 – 50 minutes or until done.
6. Invert and cool. Unmold.
Filling and Frosting:

2 cups sugar
2/3 cup water
6 pieces eggyolks
2/3 cup butter, cubed, slightly softened
80 grams bittersweet chocolate, melted
1 tbsp brandy
Procedure:
1. Boil sugar and water until thread stage. Beat eggyolks until light. Pour syrup
over yolks. Beat well. Cool then add butter, melted chocolate and rum. Beat until
creamy.
Praline:
1 ½ cups sugar
¾ - 1 cup cashew nuts, chopped
Procedure:
1. Caramelized sugar in a heavy saucepan. Clean sides. Add chopped cashew. Pour
on a silpat lined pan. Cool, then chop finely.

VERRINES WORKSHOP
BY : JUNJUN DE GUZMAN
Verrine: ( vair-een), comes from the French work that means glass, is an entree or a
dessert composed with layers of food of different texture, flavour and color.
I. LYCHEE – RASPBERRY
Components: raspberry compote, lychee mousse, almond sponge, pistachio meringue
Raspberry Compote:
Ingredients:
90 gms frozen raspberry

45 gms sugar
Procedure: Mix together and cook until smooth and a bit thick. Cool well.
Lychee cream:
Ingredients:
200 gms lychee puree
50 gms sugar
6 gms gelatine leaves
300 gms whipped cream
Procedure:
Soften gelatine in cold water and melt in half of the lychee puree with sugar. Cool then
add the rest of the puree. Whip cream until soft peaks, add lychee mixture to whipped
cream.
Almond sponge:
Ingredients:
240 gms whole eggs
225 gms almond paste
75 gms hot butter
45 gms all purpose flour
1.5 gms baking powder
Procedure:
1. Heat almond paste a bit, whisk in a machine until cool and light. Slowly
incorporate eggs, one at a time.
2. Fold in dry ingredients. Mix melted butter with a sample of the almond
mixture, then incorporate into the almond mixture ( temper ). Bake at 375
⁰F for 15 minutes. Silicon pan, very thin.
Meringue:
Ingredients:
50 gms egg whites
75 gms sugar
25 gms pistachio flour
Procedure:
1. Heat egg whites and sugar over simmering water until temperature is
60-70˚ C, continue whipping until triple in volume.
2. Fold in pistachio flour and pipe in a silicon mat and bake 300 ⁰F for an
hour. Garnish: Diagram:
MANGO PASSION FRUIT JELLY WITH COCONUT

Components: mango passion fruit jelly, coconut dacquiose, coconut pastry cream
Mango Passion Fruit Jelly:

Ingredients:
120 gms mango puree
30 gms passion fruit puree
30 gms sugar
Procedure:
1. Presoak gelatine leaves in cold water. Set aside.
2. Take 1/3 of the puree, add in sugar and warm. Add in soaked gelatine,
melt. Then add in 2/3 of the leftover puree ( mango and passion fruit ).
3. Set aside or pour into container.
Almond Coconut Dacquoise:

Ingredients:
100 gms unsweetened coconut flakes
25 gms almond flour
125 gms sifted confectioner’s sugar
150 gms egg whites
50 gms sugar
Procedure:
1. Combine almond flour, coconut flakes and confectioner’s sugar. Set
aside.
2. Whip egg whites and add sugar slowly until soft peaks, then fold in
almond flour mixture. Pipe into mini ladyfingers.
3. Bake at 350⁰ F for 25 minutes.
Pastry Cream:
Ingredients:
1 cup fresh milk
1 pcs whole eggs
30 gms sugar
20 gms custard powder
Procedure:
1. Boil milk. Mix eggs, sugar and custard powder. Temper milk and egg
mixture.
2. Bring back to heat and continue cooking until mixture boils. Cool well.
Use as
directed.
Coconut Cream:
Ingredients:
125 gms pastry cream
125 gms coconut cream
1/4 sheet gelatine leaf
Procedure:
1. Soak gelatine leaf in cold water. Heat coconut cream, add in gelatine and
warm until gelatine melts. Set aside.
2. Whip the cream. Smoothen pastry cream. Add coconut puree mixture
into pastry cream. Fold in half of the whipped cream then add the rest.
Use as directed.
Garnish: Assembly:
III. STRAWBERRY – LIME- SOUR CREAM MOUSSE

Components: strawberry jelly, lime dacquiose, lime sour cream mousse
Lime Dacquiose
Ingredients:
15 gms cake flour
85 gms almond flour
140 gms egg whites
50 gms sugar
Zest of one lime ( dayap )
Procedure:
1. Rub sugar with lime zest. Set aside.
2. Mix flours, almond flour and confectioner’s sugar
3. Whip egg whites, add sugar with lime zest slowly.
4. Fold in flour mixture. Pour into Flexipan.
5. Bake at 350F for 10 – 15 minutes.
Strawberry Jelly:
Ingredients:
130 gms strawberry puree ( frozen )
20 gms sugar
Procedure:
1. Presoak gelatine in cold water. Heat 1/3 of the puree, add all of the sugar
and gelatine. Then put back to the rest of the puree. Mix and set aside.
Sour Cream Cheese Mousse:

Ingredients:
25 gms egg yolks
40 gms sugar
15 gms water
½ tsps lime
Zest of 1/2 lime
4 gms gelatine leaf, pre-soaked
115 gms cream cheese, unsalted
100 gms sour cream, imported
Procedure:
1. Mix cream cheese and sour cream together. Set aside.
2. Boil water and sugar and pour into egg yolks. Cook on bain marie until
85˚ C. Add in pre-soaked gelatine.
3. Whisk using a mixer until cool. Incorporate into the cream cheese mixture.
Fold in the whipped cream.
Garnish: Assembly:
IV. GREEN APPLE – CARAMEL

Components: caramel, light green apple cream, cinnamon crumble, almond sponge
Cinnamon Crumble:
Ingredients:
25 gms butter
25 gms brown sugar
25 gms cake flour
25 gms almond flour
3 gms cinnamon powder
Procedure:
1. Mix flours and sugar with cinnamon powder. Cut in/rub in butter, rest
in the fridge.
2. Grate and bake for 15 minutes. Crumble, use for garnish.
Green Apple Mousse:
Ingredients:
130 gms green apple puree

35 gms egg whites
50 gms sugar
Procedure:
1. Heat 125 gms of the green apple puree and add the gelatine, add the rest
of the puree.
2. Make an Italian Meringue with the sugar and egg whites. Cool well. Fold
into the green apple puree. Then fold in the whipped cream. Chill.
Caramel Cream:
Ingredients:
50 gms sugar
65 gms heavy cream, warm
10 gms butter
Pinch of salt
Procedure:
1. Caramelize the sugar. Add butter and salt. Add the warm cream. Set
aside.
Macaroons
Ingredients:
125 gms sifted almond powder
110 gms egg whites
Pinch cream of tartar
30 gms caster sugar
5 gms egg white powder
Procedure:
1. Sift almond powder and confectioner’s sugar.
2. Mix caster sugar and egg white powder. Set aside.
3. Beat egg whites, add in cream of tartar, then slowly add sugar/egg white
powder mixture. Fold in almond powder mixture. Mix well and as directed
by the instructor.
4. Pipe on silpat and sprinkle some shredded coconut on top. Bake in a 325⁰ F
for 7-10 minutes. Cool well.
Garnish: Assembly:
V. ORANGE PARFAIT WITH MILK CHOCOLATE CRUMBLE

Components: Orange Parfait, Lady Fingers and Chocolate Crumble
Chocolate Crumble:
Ingredients:
90 gms butter
50 gms sugar
25 gms cocoa butter
25 gms milk chocolate, finely chopped
Procedure:
1. Mix flour and sugar, cut in butter until it resembles cornmeal. Freeze then
grate. Bake at 350⁰ F for 10-15minutes. Cool and set aside.
2. Melt cocoa butter on direct low heat. Add chocolate and mix well. Toss in
to crumble.
Orange Parfait:
Ingredients:
25 gms water
75 gms sugar
40 gms egg yolks
30 gms orange juice
20 gms orange liquer
Procedure:
1. Boil water and sugar and pour into egg yolks.
2. Cook on bain marie until 85˚ C. Whisk in a standing mixer until cool.
3. Add the softened and melted gelatine to the mixture. Add in orange juice,
zest and liquer. Fold in the whipped cream.
Lady Fingers:
Ingredients:
2 pcs egg yolks
1 pc egg
30 gms caster sugar
100 gms APF
4 pcs egg whites
70 gms caster sugar
Procedure:
1. Whip the egg yoks, egg and sugar together until triple in volume.
2. Whip the egg whites with the second sugar. Fold in the egg yolks and egg
whites together, the add in the sifted flour. Pipe on a silpat and bake at 400⁰
F for 10-15minutes.
GARNISH: ASSEMBLY:
VI. PINEAPPLE MASCARPONE
Components: vanilla honey pineapple confit, mascarpone cream, oatmeal cookies
crumbs
Oatmeal cookies crumbs:

Ingredients:
½ cup all purpose flour
1/16 tsp baking soda
pinch salt
¼ cup butter
65 grams light brown sugar
1 ½ tbsps granulated sugar
1/2 pc egg
1/2 cup rolled oats
Procedure:
1. Preheat oven to 375⁰ F.
2. In a bowl, sift flour, baking powder, baking soda and salt.
3. Cream butter and sugars until light and fluffy. Add in egg and continue
to beat until combined.
4. Add in flour mixture, a little at a time, stir in oatmeal. Spread the mixture
into a 9 x 13 baking sheet and bake until golden brown and set about 20
minutes.
5. Remove from heat and cool to the touch on a rack. Crumble the cooled
cookie to use in the crust.
Pineapple:
Ingredients:
1 tbsps honey
1/2 pc pineapple, peeled, cored and chopped into small cubes
1/2 pc vanilla bean, split
Mascarpone cream:
Ingredients:
1 pcs egg yolks
1/2 tbsp sugar
130 gms mascarpone cheese
Procedure:
1. Heat honey in a non stick pan, add in pineapple.
2.
Scrape the vanilla seeds into the pan and cook for 7-8 minutes, stirring at
all times, until all the pineapple takes a caramel color.
3. Remove from heat and cool.
For Mascarpone cream, place the egg yolks and sugar in a bowl, whisk until thick
and pale. Add the mascarpone cheese and beat until smooth.
To assemble the verrines, divide oatmeal cookie crumbs evenly among the glasses, then
top with the mascarpone cream then the confit. Decorate with more garnish.
Serve immediately.
Garnish: Assembly:
VII. CHOCOLATE CARAMEL MOUSSE WITH FIGS
Choco Caramel Mousse:
Ingredients:
50 gms sugar
1 cup heavy cream
120 gms dark chocolate, chopped
3 pcs egg yolks
1 tbsp confectioner’s sugar
Procedure:
1. Put sugar in a sauce pan, cook and shake over medium heat until it
caramelizes.
2. Add 1/3 cup of heavy cream and stir until mixture dissolves. Place
the chocolate pieces in a bowl, pour the caramel cream over and stir
until the chocolate is melted and smooth. Add egg yolks and
combine well.
3. In another bowl, whisk the remaining cream with the icing sugar
until soft peaks form. Then gently fold into the choco caramel
mixture. Divide the mixture evenly over the glasses, so that it is
filled 1/3 of each glass. Put in the refrigerator for 30 minutes.
Madeira Macerated Figs:

Ingredients:
100 gms dried figs, finely chopped
3 tbsps Madeira
Procedure: Macerate cubed figs in Madeira. Set aside for 30 minutes to an hour.
White Chocolate Mousse:

Ingredients:
1 pc gelatine
250 ml heavy cream
150 gms white chocolate, chopped
Procedure:
1. Soak the gelatine in cold water until soft, then drain and squeeze out
excess water.
2. Pour ½ cup of the cream into a small sauce pan and bring to a boil.
Remove from heat, add gelatine and mix until smooth.
3. Place the white chocolate in bowl, pour cream mixture over it and
stil until chocolate is melted and smooth. Rest until cool.
4. Whisk the remaining cream until soft peaks, then gently fold into the
white chocolate mixture.
5. Divide the white chocolate among the glasess so that it fills up to the
2/3 mark of each glass. Return to refrigerator to cool.
DARK CHOCOLATE SAUCE:
Ingredients:
1/8 cup water
1 tbsps sugar
1 1/2 tbsps light corn syrup
40 grams dark chocolate
15 grams unsalted butter
Procedure:
1. Combine water, sugar and light corn syrup. Boil. Add to chopped
dark chocolate.
2. Return back to heat to further melt the chocolate. Add in butter. Use
this to top the dessert.
GARNISH ASSEMBLY
VIII. SHORT BREAD BISCUIT WITH LEMON CURD

Components: Pate sable, lemon curd with white chocolate, French meringue
Short bread:
Ingredients:
65 gms unsalted butter, slightly soft
45 gms sugar
1 1/2 pcs egg yolks
Procedure:
1. Beat butter and sugar with a paddle attachment until light and
fluffy. Add egg yolks one at a time, and combine well. Stir in flour
and baking powder and add a pinch of salt.
2. Combine just until the dough comes together. Shape the dough
into a disc, wrap in plastic film and refrigerate for 30 minutes to an
hour.
Lemon Curd
Ingredients:
2 pcs eggs
2 pcs egg yolks
35 gms sugar
60 ml lemon juice
55 gms butter, unsalted
55 gms white chocolate, coarsely chopped
Procedure:
1. Beat whole eggs, egg yolks and sugar until well combined, then add
in lemon juice and stir over low heat until sugar dissolves.
2. Add butter and stir until the mixture is thick and smooth. Do not
boil. Remove from heat, then add in the white chocolate until
smooth. Refrigerate for at least one hour.
3. Preheat oven 350⁰ F. Roll out short bread between two pieces of
baking paper and cut using a biscuit cutter, cut out rounds to fit
glass container. Bake for 8-10 minutes or until golden.
French Meringue:
Ingredients:
3 pcs egg whites
¾ cup sugar
¼ tsp salt
1 tsp vanilla
Procedure:
1. Whisk egg whites with salt until foamy, slowly add sugar and
continue whisking until stiff but not dry.
2. Fold in vanilla. Pipe on top of your verrines.
ASSEMBLY: GARNISH:
IX. THYME LAVENDER MOUSSE WITH CHERRIES

Components: thyme leaves, dried lavender mousse with cherry jam
Ingredients:
250 ml heavy cream
2 tbsps sugar
1 tsp dried lavender
½ tsp dried thyme
1 pc gelatine leaf
2 pcs egg whites
80 gms cherry jam
Procedure:
1. Put 125 ml of heavy cream and 1 tbsp sugar separately into two
sauce pans. Bring to simmer, add lavender to one and the thyme to
the other.
2. Soak and squeeze gelatine leaf and add half to each pan, make sure it
melts. Remove from heat and transfer to two bowls.
3. Whisk egg whites to soft peaks, put half into each bowl and gently
mi in with a spatula ( Fold ).
Carefully build verrine using two piping bags, add some cherry jam in
between layers. Decorate with lace cookies .
LACY WAFERS:
Ingredients:
½ cup almond flakes
¼ cup sugar
3 tbsps honey
¼ tsp salt
¼ cup all purpose flour
1 tbsp finely grated orange zest
Procedure:
1. Preheat oven to 350 F. Prepare cookie sheet with silicone liner.
2. Process almond flakes until coarsely ground. Put this into a sauce pan,
add butter, sugar, honey and salt, bring to a boil.
3. Cook for one minute and mix. Add in flour and orange zest. Work
quickly, drop batter by teaspoonfuls, 2 ½ inches apart. Bake for 6 to 8
minutes until golden brown. Let cool completely on sheets on wire racks.
X. MILK CHOCOLATE – PEAR – BROWNIES

Components: Milk Chocolate Mousse, Pear Compote and Brownie Cubes
Ingredients:
6 tbsp unsalted butter
1/3 cup dutch processed cocoa powder
10 tbsps sugar
Pinch salt
½ tsp vanilla
1 pc egg
¼ tsp baking powder
Procedure:
1. Preheat oven to 325 F. Prepare a 9 x 13 pan, grease and dust with flour.
2. Mix flour and baking powder. Set aside. Melt butter in a sauce pan, add
in cocoa powder and mix well. Add in sugar, salt, vanilla and slowly mix
in the egg.
3. Fold the dry ingredients until well incorporated. Pour into prepared
container then bake for 15-20 minutes. Cool well then slice into minute
cubes. Set aside.
Milk Chocolate Cream

Ingredients:
250 gms milk chocolate, coarsely chopped
2 tbsps corn oil
1 tbsp heavy cream
1 cup non dairy whipping cream, whipped
Procedure:
1. Melt milk chocolate, add in corn oil and heavy cream and mix well.
2. Fold into whipped cream and mix until a bit firm to touch.
Pear Compote:
Ingredients:
4 pcs pears, peeled, cored and diced into small cubes
2 tbsps honey
1 pc vanilla bean, split lengthwise
Procedure:
Place the pears in a sauce pan. Add honey, 3 tbsps of water and vanilla seeds.
Cook over
medium heat for 5-6 minutes. Remove from heat. Allow to cool, then freeze for 15
minutes.
GARNISH : ASSEMBLY:
TEMPLATES
FOR
ICE
CREAM
SORBETS
PARFAITS
CONTAINERS
DAY 1
PRO PASTRY
MORE ICE CREAM CONTAINERS

BY: JUN JUN de GUZMAN
SUGAR CONES OR BOWLS
Ingredients:
1 ¼ cups confectioner’s sugar, sifted
½ cup egg whites, around 3-4 pieces
¾ cup+2tbsps all purpose flour
¼ cup butter, melted
Procedure:
1. Preheat oven to 350˚ F. Line baking sheet with silicone liner.
2. Combine confectioner’s sugar and egg whites in a mixing bowl and whisk
together.
3. Add flour and mix to blend, then pour in melted butter and mix again
until combined and smooth.
4. Put around 2 tbsps. of the batter in one corner of the silicone liner then use
an offset spatula to spread the batter to a thin circle around 5 inches in
diameter. Try to spread the batter thinly and evenly for maximum
crispiness. Repeat 3 more time until baking sheet allows.
5. Bake around 7 to 8 minutes, rotating the pan during the last few minutes of
baking to brown evenly.
6. Lift and immediately shape in the wood cone shaper or on top of coffee
cup. Cool in mold and transfer.
ALMOND COOKIE CUPS
Ingredients:
¼ cup brown sugar
1/8 tsp almond extract
40 gms sliced almonds
Procedure:
1. Preheat oven to 350 F. Line baking sheet with baking paper, prepare 4
overturned tea cups or ramekins.
2. Melt butter in a sauce pan with corn syrup and brown sugar. Add in the
almond extract, almonds and flour.
3. Drop 4 slightly rounded tbsps of batter, evenly spaced on the baking sheet
and use an offset spatula to spread them into 2 inch circles in diameter.
Bake the cookies for 12 minutes, until deep golden brown. Let rest for 30-
45 seconds, then lift each cookie off the baking sheet with a metal spatula
and flip it over onto the inverted tea cups or ramekins. If cookies become
hard, return to the oven for 30 seconds to soften them. Let the baking
sheet cool, then repeat with the remaining batter.
Storage: Put in an airtight container, they’re best serve the day they are made. The
batter can be made and refrigerated up to one week in advance. Let it come to room
temperature before baking.
LEMON COOKIE CUPS
Ingredients:
2 tbsps freshly squeezed lemon juice
85 gms sugar
40 gms sliced almonds
2 tbsps black sesame seeds
Procedure:
1. Melt the butter. Remove from heat and add in lemon juice, sugar and flour.
Mix in almonds and black sesame seeds and let the mixture rest for 1 hour.
2. Preheat oven to 350˚ and follow the same method as Almond Cookie Cups.
CHOCOLATE ICE CREAM CONES

Ingredients:
¼ cup egg whites, around 2 pcs
½ cup sugar
½ tsp vanilla
1/8 tsp salt
3 tbsps Dutch processed cocoa powder
30 gms unsalted butter, melted
Procedure:
1. Preheat oven to 350˚ F. Blend flour and cocoa powder together, set aside.
2. In a bowl, stir together egg whites, sugar and vanilla. Add in salt and half
of the flour mixture. Blend in the melted butter. Beat in the rest of the
flour mixture until smooth.
3. Spread out the same way as making the sugar cones. Depending on your
oven, they will take between 10-15 minutes to bake. When bake, use a thin
metal spatula to loosen the edge of one disk. Slide the spatula under the
disk, quickly flip it over and immediately roll it around the cone rolling
form, pressing the seam firmly on the counter to close the cone and
pinching the point at the bottom to securely close it.
4. Let the cone cool slightly on the mold until it feels firm, then slide it off
and stand it upright in a tall glass to cool. Roll the other cone the same
way.
ENTREMENT ( SORBETS)
Simple Syrup:
Ingredients:
2 cups water
1 ¼ cups sugar
1 ½ tbsps light corn syrup
1 tsp unflavored gelatine
Procedure:
1. Mix sugar and unflavored gelatine, sprinkle water and light corn syrup.
Rest for 5 minutes.
2. Boil and simmer until crystals are no longer present. Cool in an ice bath.
This will be the base for the entrement.
Lemon-Lime Sorbet: to the simple syrup, add ½ cup lemon juice and ½ cup lime juice
and 1 tbsp lemon zest and 1 tbsp lime zest. Mix well. Taste. Add 2 drops of green food
color. Churn. Freeze
Passion Fruit Sorbet: to the simple syrup, add 1 cup passion fruit puree and 1 tbsp
lemon juice. Mix well. Taste and churn. Freeze.
Kiwi Sorbet: make ½ recipe of the simple syrup, add 8 pcs kiwi, peeled and roughly
chopped, 1 tbsp lemon juice. Combine kiwis, lemon juice and simple syrup and mash
with a potato masher until a bit smooth, have a few small kiwi chunks present. Churn.
Freeze.
GREEN APPLE SORBET
Ingredients:
2/3 cup sugar
1 cup unsweetened apple juice
5 pcs green apples
2 pcs limes or green lemon, juice only and some zest
Procedure:
1. Combine sugar and apple juice in a sauce pan and place over low heat. Mix
until sugar dissolves and syrup is clear.
2. Remove from heat and put in an ice bath. Peel and core the apples and
roughly chop the fruit and place in a blender with the syrup and lime juice.
Blend until completely smooth. Churn and freeze.
CHOCOLATE PRODUCT APPLICATIONS

Mold Figures:
1. Heat molds with dryer.
2. Pour tempered chocolate and spread put. Scrape excess chocolate.
3. Tap several times to remove bubbles.
4. Chill for 15 – 20 minutes.
Molded Figures with Filling:
1. Start with same method as mold figures. Stop at procedure 3.
2. Immediately remove filled chocolate. Tap mold.
3. Rest and cool on one side for 5 minutes. Remove overhang chocolate. Let rest on the
other side for five minutes.
4. Using a piping cone, fill with chocolate filling (2/3 full). Chill for 5 minutes.
5. Run dryer on the chocolate surface.
6. Pour tempered chocolate, spread to cover. Chill.
WHITE CHOCOLATE FILLING FOR MOLDED FIGURES
Plain / Flavored:
Ingredients:
360 grams white chocolate (local), chopped
½ cup heavy cream
15 grams butter
2–3 tbsps flavouring
Procedure:
1. Melt white chocolate over simmering water.
2. When melted, add the rest of the ingredients.
3. Cool, it must be of spreadable consistency. Use to fill pralines.
Hazelnut:
Ingredients:
½ cup heavy cream
¼ cup nutella spread
30 grams beurre noisette
Procedure:
1. Same method as above.
Orange:
Ingredients:
½ cup heavy cream
2 tsps orange extract
2 tbsps orange liquer
30 grams butter
Procedure:
1. Same method as above.
DARK CHOCOLATE TRUFFLES
Ingredients:
250 gms dark chocolate 811, finely chopped and heated
½ cup heavy cream
30 gms butter, cut into 4 pcs

1 tbsp coffee liquer
¼ cup cocoa powder
Procedure:
1. Put the finely chopped chocolate in a bowl.
2. Heat heavy cream in a sauce pan. Bring to a full boil.
3. Pour this over the chocolate. Let it stand for two minutes.
4. Gently stir the cream into the chocolate until smooth.
5. Add butter and coffee liquer. Cool to room temperature.
6. Put in the refrigerator and chill for at least 3 hours.
7. Shape with a scooper, toss into cocoa powder. Place on mini muffin liner.
MILK CHOCOLATE TRUFFLES
Ingredients:
250 gms milk chocolate 826, finely chopped and heated
½ cup heavy cream
45 gms butter, cut into cubes
½ tbsp light corn syrup
½ tsp coffee powder
Pinch cinnamon powder
1/3 cup finely chopped toasted pecan nuts
Procedure:
1. In a sauce pan, boil heavy cream, corn syrup and coffee powder.
2. Pour this over finely chopped milk chocolate.
3. Let rest for two minutes. Stir until melted.
4. Add in butter and cinnamon powder.
5. Cool to room temperature. Chill for three hours.
6. Shape with scooper. Toss into toasted pecan nuts.
WHITE CHOCOLATE TRUFFLES
Ingredients:
250 gms white chocolate, finely chopped and heated
2 tbsps heavy cream
1½ tbsps Madeira or brandy
45 gms butter
½ cup finely chopped toasted pistachio nuts
Procedure:
1. Melt chocolate over simmering water or microwave.
2. Remove from heat, add all the other ingredients.
3. Stir until melted. Place the mixture in a mixer and cool and chill for 15 minutes then
whip again.
4. Chill to set.
5. Roll into finely chopped pistachio nuts.
Hollow Figures:
1. Heat both molds.
2. Using a piping cone, paint designs with tempered chocolate (different from the chocolate
to be used).
3. Start with the eyes. Dot areas needed.
4. Design in the front mold should have the same design at the back.
5. Using a brush, paint whole surface of mold (using main chocolate to fill).
6. Let rest, chocolate side up and dry well and no heat is kept in.
7. Clean sides and close molds by clipping together.
8. Fill with tempered chocolate.
9. Tap to remove air bubbles.
10. Immediately pour out chocolate. Let rest upside down.
11. Keep in the chiller for sometime.
12. Remove from chiller, heat bottom layer of the mold.
13. Pour some chocolate in baking paper on top of baking sheet.
14. Heat bottom part of mold with a dryer.
15. Pour mold into the chocolate.
16. Chill. Refrigerate.
17. To unmold, remover clips. Let set for a few minutes to lower temperature of the moulds.
18. If it doesn’t want to unmold, wear gloves and tap the mold, catch with your hands.
PLATED DESSERTS
BY: CHEF JUNJUN DE GUZMAN
CONCORDE
Chocolate Meringue
Ingredients:
1¼ cups egg whites
Pinch salt
1¼ cups sugar
2 cups confectioner’s sugar
¾ cup cocoa powder
Procedure:
1. Combine cocoa powder and confectioner’s sugar.
2. Set aside. Add sugar slowly and continue beating until stiff peaks.
3. Fold in cocoa powder and sugar mixture.
4. Pipe into 2 ½ inch disk around 8 pieces.
5. Use the remaining batter to make sticks.
Filling and Icing:

Ingredients:
180 gms bittersweet chocolate, chopped
50 gms nutella paste
1/3 cup heavy cream
3 tbsps vegetable / corn oil
1½ tbsps crème de cacao
½ tbsp instant coffee powder
½ tsp vanilla
¾ cup Pour and Whip
Procedure:
1. Melt chocolate over double boiler. Add warm heavy cream.
2. Mix well, add in oil, crème de cacao, coffee powder and vanilla. Blend well. Set aside.
3. Whip pour and whip until soft peaks, fold in chocolate mixture. Set aside.
Assembly:
1. May use 2-3 layers of chocolate meringue per cake.
2. Fill and frost with chocolate whipped cream.
3. Decorate with meringue sticks all around the cake.
Sauce:
Raspberry sauce: use frozen raspberries – 1/3 cup only

Crème anglaise: make ½ recipe flavor with an ingredient that would compliment your
dessert’s qualities.
PINEAPPLE TARTE TATIN WITH DULCE DE LECHE SAUCE
Cream Cheese Dough
Ingredients:
115 gms cream cheese, cold and cut into chunks
115 gms unsalted butter, cold and cut into chunks
Procedure:
1. Mix cream cheese, butter and flour until binded together.
2. Pat into a disk, around ½ inch thick. Cover with plastic film and refrigerate for an hour.
Use as directed.
Ingredients:
½ pc pineapple
1 cup sugar
¼ cup water
Procedure:
1. Cut pineapple into three pieces, remove core in both sides. Slice as directed.
2. Cook sugar and water in a sauté pan until golden and caramelized.
Assembly:
1. Wrap molds with foil. Place them on a sheet pan.
2. Spoon some caramel into each ring and swirl to coat the bottom. Top each circle with
pineapple slices around three layers. Add a circle of cream cheese dough.
3. Bake at 350 degrees for 30 – 40 minutes or until golden brown.
Sauce:
2/3 cup dulce de leche
2 tbsps heavy cream
Procedure:
Mix together, heat until fluid and of sauce consistency.
Pecan Brittle
Ingredients:
1½ cups sugar
½ cup water
1 tsp lemon juice
1½ cups coarsely chopped pecans
Procedure:
1. Line a baking pan with silpat.
2. Combine the sugar, water and lemon juice in a pan.
3. Stir over medium heat until sugar dissolves then increase heat and boil without stirring
until syrup is deep amber color. Add chopped pecans and swirl to blend.
4. Pour into silpat and cover with another, spread as thin as possible. Allow to cool at room
temperature.
BAKED PEARS WITH PISTACHIOS BAKLAVA WITH A LIGHT BLUE

CHEESE SAUCE
Ingredients:
4 pcs European pears, peeled as a whole with stem
1 liter red wine
280 gms sugar
½ tsp cinnamon powder
pinch allspice, nutmeg, cloves
1 pc vanilla bean
2 pcs orange zest
Procedure:
1. Combine all ingredients, bring to simmer, stirring to dissolve sugar. Add peeled pears to
simmering liquid and poach until slightly under done. Cool the pears in the liquid.
Pistachio Baklava:
18 -21 phyllo pastry dough
¼ tbsp sugar
2 cups coarsely chopped pistachios
2 tbsps sugar
½ tsp cinnamon
¾ cup unsalted butter
2 tbsps water
Procedure:
1. Chop the pistachios until fine. Add sugar, cinnamon and butter. Mix.
2. Use this to fill after every three sheets of phyllo. Slice into portions.
3. Bake for 30 – 45 minutes. Make crème anglaise , flavor it with a small amounts of blue
cheese.
Syrup:
5½ tbsps sugar
5 tbsps water
½ tsp lemon juice
½ tbsp honey
½ tbsp rose water
Procedure:
1. Mix all ingredients except rose water. Boil, then simmer for two minutes. Cool. Pour in
rose water.
PEACH UPSIDE DOWN CAKE WITH CANDIED ALMONDS,

CHOCOLATE SAUCE AND LIGHT HAZELNUT SAUCE
Ingredients:
4–6 pcs peach halves, remove bottom part, set aside
¼ cup water
¾ cup sugar
2 tbsps unsalted butter, softened
Procedure:
1 tsp baking powder
Pinch salt
6 tbsps butter
½ cup + 2 tbsps sugar
1½ pcs eggs
¾ tsps vanilla
6 tbsps fresh milk
¼ tsp calamansi juice
Procedure:
1. Caramelize water and sugar until light brown. Add butter. Cook.
2. Pour into containers. Put peaches. Set aside.
3. Sift all purpose flour, baking powder and salt. Set aside. Cream butter and sugar until
light.
4. Add eggs one at a time. Blend well. Alternately add ingredients with sour milk. Stir
until combine. Pour into container and bake for 30 minutes in 350 F oven. Let rest for 5
– 10 minutes before inverting.
Sauce:
Chocolate sauce: see manual.
Light hazelnut sauce: creame anglaise with praline paste
SUGAR GARNISHES
Ingredients:
1 cup sugar
½ cup water
½ cup glucose
Procedure:
1. Combine sugar and water in a sauce pan.
2. Place on high heat and bring to a boil.
3. Add glucose and cook until sugar becomes light amber.
4. Remove from heat and dip bottom of sauce pan in an ice bath for a few seconds. Cool
and room temperature.
5. Consistency must be thick for garnishing to be done.
PLATED DESSERTS
BY: CHEF ADOREE CHONG-UY
BREAD PUDDING SURPRISE
GANACHE
170 grams bittersweet chocolate, finely chopped
1 Tbsp. unsalted butter
7 Tbsps. heavy cream
360 grams brioche-type bread, sliced into ¾” cubes

2 cups fresh milk
2 cups heavy cream
1¾ cups sugar
6 pieces eggs
1 pc. vanilla bean
Procedure:
1. Prepare ganache by putting the chopped chocolate and butter in a bowl.
Meanwhile, heat up the heavy cream in a saucepan. When it is starting to boil,
turn off fire and pour it over the chocolate. Let the mixture stand for 30 seconds.
Mix until smooth. Refrigerate until the mixture hardens. Form into 1-inch balls.
2. Preheat oven to 300 F. Brush the molds with softened butter and coat with sugar.
Set aside.
3. Slice the vanilla bean horizontally. Scrape the seeds. In a saucepan, combine the
fresh milk, heavy cream, vanilla pod and seeds. Bring to a boil. Turn off fire and
steep the mixture for 15 minutes. Warm the mixture again.
4. In a bowl, combine the eggs and sugar. Whisk until the mixture lightens. Add
the milk mixture. Whisk until well-combined. Add in the cubed bread. Set it
aside to cool.
5. Scoop some of the bread batter into the molds. Put a ganache ball in the center.
Cover with batter up to the rim.
6. Bake bain marie for 20-25 minutes or until set.
MASCARPONE CREAM
250 grams mascarpone
¾ cup heavy cream
3 Tbsps. powdered sugar
½ tsp. vanilla extract
Procedure:
1. Stir the mascarpone with a wooden spoon to smoothen. Be very careful in doing
this since the mascarpone can easily curdle and separate.
2. Meanwhile, beat heavy cream until soft peaks. Add the powdered sugar and
vanilla. Continue to beat until combined. Fold in the mascarpone.
BANANA FLAMBE
1-2 Tbsps. butter
2 Tbsps. brown sugar
3 pc. bananas, sliced
2 Tbsps. rum
Mint leaves, sliced into chiffonade
Procedure:
1. Melt butter in a skillet. Add in the brown sugar and cook until dissolved. Add
the bananas then the rum. Ignite to flambé.
2. Lastly, add the mint leaves then remove from fire at once. Transfer the bananas
to another container.
COMPONENTS:
-bread pudding
-mascarpone cream
-banana flambe
-chocolate décor
-clear caramel sauce
-chocolate sauce
GINGER-CHOCOLATE POTS DE CRÈME
Ingredients:
90 grams bittersweet chocolate, chopped
2 cups heavy cream
Pinch salt
5 slices ginger, chopped coarsely
3 pieces egg yolks
¼ cup sugar
Procedure:
2. In a saucepan, combine the heavy cream, salt and ginger. Bring to a boil. Turn
off fire and steep the mixture for 15 minutes. Heat up the mixture again.
3. Put the chocolate in a bowl. Pour a little of the warmed mixture just enough to
cover the chocolate. Mix till smooth.
4. In another bowl, combine the yolks and sugar together. Beat until the mixture
lightens. Pour a little of the warmed cream. Mix till combined. Pour back the
egg mixture and the chocolate mixture back into the saucepan.
5. Continue to cook over low fire while stirring for a minute or until it thickens a
little. Strain then pour into 8 pieces of molds.
6. Bake bain marie for about 30-40 minutes. The center will still be wobbly when
gently shaked. Cool in the hot water bath. Refrigerate.
CANDIED GINGER
1 3-inch ginger, peeled and sliced thinly into julienne
¾ cup water
¾ cup sugar
Procedure:
1. In a saucepan, cover the ginger slices with water. Bring to boil then simmer for 3
minutes. Drain and do this procedure two more times.
2. Make a simple syrup by combining the water and sugar in the saucepan. Cook
until the sugar dissolves. Add in the ginger slices and simmer for about 20
minutes. Ice bath.
SESAME SNAPS
½ cup + 1 Tbsp. butter
¼ cup sugar
¼ cup corn syrup
¼ cup honey
¼ cup all-purpose flour
¼ tsp. lemon juice
1 cup sesame seeds
Procedure:
2. In a saucepan, combine the butter, sugar, corn syrup and honey together. Cook
over medium heat until melted. Remove from fire.
3. Add in the flour and lemon juice and stir until combined. Cool slightly.
4. Add in the sesame seeds. Spread on a silpat-lined cookie sheet according to the
desired shapes. Bake for 15-20 minutes. Shape as desired.
CINNAMON CREAM
1 cup Pour n’ Whip
½- 1 tsp. cinnamon powder
COMPONENTS:
-pots de crème
-candied ginger
-sesame snaps
-cinnamon cream
-chocolate decor
-phyllo rings
-sliced mangoes, kiwi and strawberries (sliced into brunoise)
CARAMELIZED APPLE PUDDING
Ingredients:
3 pcs. Red Delicious apples, sliced

1/3 cup sugar
1 Tbsp. butter
1 Tbsp. Calvados
2 pcs eggs
3 pcs egg yolks
1/3 cup sugar
1½ Tbsps. all-purpose flour
½ cup fresh milk
¼ cup heavy cream
1/3 cup apple juice or apple puree
Pinch salt
1/3 cup currants or raisins, soaked in brandy
Phyllo pastry
Melted butter
Powdered sugar
Procedure:
2. Combine the apples, sugar and butter in a pan. Cook until the apples are soft
but not mushy. Add the Calvados.
3. In a bowl, beat the eggs, egg yolks and sugar together. Add in the flour.
4. Warm the fresh milk, heavy cream and apple juice together then add into the
egg mixture. Whisk till combined. Rest the batter for 30 minutes to remove
air bubbles.
5. Put a sheet of phyllo on a tray. Brush with melted butter then sprinkle
powdered sugar on top. Put another sheet on top and repeat process. Do this
two more times. Cut into 5-inch circles.
6. On a separate tray, put the prepared phyllo on a 3-inch ring leaving an

overhang on the sides. Arrange apples slices then pour in some batter. Fold
the overhang to close. Brush with melted butter.
7. Bake for 15-25 minutes. Cool slightly.

APPLE CHIPS
3-4 pcs. Red Delicious apples, sliced thinly into rings

Powdered sugar
-to be demonstrated in class
RED WINE SYRUP

3 cups red wine
1 cup Port wine
¼ cup sugar
Procedure:
Combine everything in a saucepan. Cook until reduced to ½ cup.
CARAMEL GARNISH
2 cups sugar
1 cup water
Procedure:
1. In a saucepan, combine the sugar and water. Cook until light amber in color.
2. Ice bath for a few seconds to stop the cooking. Cool until the mixture thickens.
The consistency should be honey-like.
3. Use as desired.
COMPONENTS:
-caramelized apple pudding
-apple chips
-vanilla ice cream
-clear caramel sauce (use water instead of heavy cream)
-red wine syrup
-caramel garnish (may be colored)
CHOCOLATE BANANA PARFAIT
BANANA PARFAIT
1 ¼ cups heavy cream
200 grams banana, pureed
100 grams sugar
¼ cup water
75 grams egg whites
1 tbsp. banana liqueur
1½ tsps. unflavored gelatin
CHOCOLATE PARFAIT
350 grams bittersweet chocolate, chopped & melted
3 pcs. eggs
1 pc. egg yolk
2 tbsps. sugar
¾ cup heavy cream, whipped
4 egg whites
2 tbsps. sugar
Procedure:
1. Prepare banana parfait layer. Whip heavy cream till soft peaks. Meanwhile,
combine sugar and water in a saucepan. Cook until thread stage. Start beating
the egg whites when the syrup reaches thread stage. After a few seconds, pour
the syrup into the egg whites. Continue to beat until stiff.
2. In a container, combine the gelatin and the banana liqueur. Set aside for 5
minutes. Microwave for a few seconds until the gelatin is dissolved.
3. Meanwhile, in a bowl, combine banana puree and the gelatin mixture. Fold in
whipped cream. Lastly, fold in beaten egg whites.
4. Prepare chocolate parfait layer. In a bowl over simmering water, beat the eggs,
eggyolk and sugar together until hot but tolerable to the touch. Transfer to mixer
and beat until the mixture thickens and lightens in color.
5. In a separate bowl, combine the egg whites and sugar together. Put over
simmering water and warm while whisking. Transfer to mixer and beat until
stiff.
6. Combine the yolk mixture and melted chocolate. Fold in whipped cream.
Lastly, fold in beaten egg whites.
7. Layer the banana and chocolate parfait in desired molds. Freeze.

CINNAMON BUTTERSCOTCH SAUCE
6 tbsps. brown sugar
½ cup heavy cream
¼ cup butter
1 stick cinnamon bark
Procedure:
In a saucepan, combine all the ingredients and cook until it thickens. Discard
cinnamon stick.
COCONUT TUILE
¼ cup butter, softened
½ cup powdered sugar
2 egg whites
¼ cup + 2 tbsp. cake flour
Pinch salt
½ cup desiccated coconut
Procedure:
1. Preheat oven to 350 F. Line cookie sheets with Silpat.
2. Beat the butter and powdered sugar together until smooth and creamy. Add the
egg whites and continue to beat until well-combined. Add the vanilla extract.
3. Gradually add the cake flour and salt and beat until there’s no more trace of flour.
4. Spread thinly on the cookie sheet. Sprinkle desiccated coconut on top. Bake for
about 8 minutes or until golden brown. Form as desired.
BANANA FRITTERS
4-5 pieces bananas, sliced

½ cup sugar
1 Tbsp. baking powder
1 cup cold beer
1 cup Japanese breadcrumbs, for coating
Procedure:
1. Prepare batter by combining the dry ingredients. Make a well in the center then
pour in the beer.
2. Whisk gradually until well-combined.
3. Dip the banana slices then roll in breadcrumbs.
4. Deep fry until nicely browned. Served warm.
COMPONENTS:
-banana chocolate parfait
-coconut tuile
-cinnamon butterscotch sauce
-chocolate decor
-banana fritters
-toasted pistachio
FLOURLESS CHOCOLATE CAKE
Ingredients:
225 grams bittersweet chocolate, chopped
6 Tbsps. unsalted butter
6 pieces egg yolks
¼ cup + 1 Tbsp. sugar
6 pieces egg whites

¼ cup sugar
Procedure:
1. Preheat oven to 350 F. Line individual ring molds with aluminum foil. Grease
the bottom with shortening. Set aside.
2. In a double boiler, melt the chocolate and butter together. Meanwhile, beat egg
yolks, sugar and vanilla until mixture triples in volume. Fold in the chocolate
mixture.
3. In a separate bowl, beat egg whites till frothy. Add in the sugar gradually and
beat until stiff but not dry. Fold in the yolk mixture. Pour onto the prepared
molds. Bake for about 15-25 minutes or until done. Serve warm or at room
temperature.
CARAMEL ICE CREAM

100 grams sugar
2 Tbsps. water
1 cup heavy cream
1 cup fresh milk
6 pieces egg yolks
50 grams sugar
Procedure:
1. In a saucepan, combine the sugar and water. Cook until the sugar caramelizes.
2. In another saucepan, heat up the cream and the milk. Pour into the caramelized
sugar and continue to cook until combined.
3. In a bowl, ribbon the yolks and sugar. Add to the cream mixture by tempering.
Cook for a few seconds or until the mixture thickens slightly. Strain then ice
bath.
4. Churn in the ice cream machine.
POACHED PEARS
3-4 pieces pears, peeled
1 cup red wine
2 Tbsps. brandy
1 cup water
1 cup sugar
1 cinnamon stick
1 pc. bay leaf
1 tsp. black peppercorns
Pinch cloves
Procedure:
1. Combine everything in a saucepan. Be sure the pears are fully submerged in the
liquid.
2. Bring to a boil then lower the heat to put on simmer. Cook until the pears are
softened but still with ‘bite’ when tested with a knife.
3. Turn off heat. Leave the pears in the cooking liquid for some time before
removing. Cool completely.
RASPBERRY COULIS
2 cups frozen raspberries
1/3-1/2 cup sugar
2 tsps. lemon juice
Procedure:
1. Combine raspberries and sugar in a saucepan.
2. Bring to boil then lower heat. Simmer for 5-10 minutes or until slightly
thickened.
3. Puree in a food processor. Strain then add the lemon juice.
COMPONENTS:
-flourless chocolate cake
-poached pears
-caramel ice cream
-tuile
-caramel garnish
-raspberry coulis
-chocolate sauce
PLATED DESSERTS
BY: CHEF GINO GONZALEZ
RASPBERRY YOGURT CAKE
Ingredients:
2 cups plain yogurt, about 450 grams
¾ cup or more sugar
4 tbsps. gelatine
2 cups raspberry puree, about 450 grams, no seeds

2¼ cups cream
sponge cake
Procedure:
1. Whip cream. Set aside.
2. Bloom gelatine in some water.
3. Add gelatine and sugar into warm raspberry puree. Cool mixture. Add yogurt.
4. Fold mixture in whipped cream.
5. Pour into molds with sponge base (spread some raspberry jam on the sponge)
6. Pour mirror glaze when set. Chill to set mirror glaze.
Raspberry Mirror Glaze:

½ cup raspberry puree
½ cup water
80 grams sugar
1 tbsp. gelatine
Procedure:
1. Bloom gelatine in water. Simmer together all ingredients.
MOLTEN CENTER CHOCOLATE CAKE
8 portions
Ingredients:
110 grams butter (1/2 cup)
227 grams dark or milk chocolate (about 1 cup)
4 pieces eggs
1 piece egg yolk
1 tsp. vanilla extract
¼ tsp. salt
110 grams sugar
2 tbsps. flour
Procedure:
1. Grease molds with butter and dust with cocoa powder.
2. Melt butter and chocolate together.
3. Beat egg yolks, eggs, salt and sugar until triple in volume (for about 5 minutes).
4. Fold egg mixture into melted chocolate the gently fold in flour.
5. Pour or pipe batter into cups. Cover with plastic wrap and refrigerate for up to 8 hours.
6. Bake at 170°C for 10 minutes (CONVECTION).
7. Cool for a few minutes then unmold. Serve.
5 SPICED MOLTEN CHOCOLATE CAKE
Ingredients:
420 grams Callebaut dark (60%) chocolate, chopped
1¼ cups butter, browned
1 1/3 cups all purpose flour
1 cup Dutch cocoa powder
1/8 tsp. iodized salt
7 pcs. egg
4 pcs. egg yolk
1 cup + 2 tbsps. white sugar
1¼ tsp. vanilla extract
2 tsp. brandy
1 tsp. five spice powder
½ tsp. cinnamon
1/8 tsp. salt
For the truffles:

225 grams Callebaut dark chocolate, chopped
1 cup heavy cream
½ tsp five spice powder
Procedure:
1. For the truffles: heat cream and five spice. Pour over chocolate. Mix until cold. Put in
cling wrap and roll. Freeze until set. Form into truffles (2 tbsps. each).
2. Preheat oven to 350°F. Grease 3” molds.
3. Sift together flour, cocoa powder, five spice, cinnamon and salt.
4. Melt chocolate and browned butter. Mix until smooth.
5. Mix together eggs, egg yolks and sugar using a paddle (about 2 minutes). Add chocolate
and browned butter mixture slowly (shift to slow speed).
6. Add sifted flour cocoa mixture to the mixture by thirds. Add vanilla extract and brandy.
Mix again.
7. Put about 1/3 cup of the mixture and bake for 5-7 minutes. Remove from the oven and
drop truffle in the center. Gently press truffle halfway down.
8. Pop in the oven for another 20 minutes. Cool to room temperature. Remove cake.
Toothpick test on the side.
SOUFFLE CAKE
Ingredients:
325 grams dark chocolate
2/3 cup butter
7½ egg yolk
1 pc. egg
55 grams sugar
3 tbsps. grand marnier(other liqueur may be used )
7½ egg white
55 grams caster sugar
Procedure:
1. Melt chocolate and butter together.
2. Whip eggs and yolks with the 1st part of the sugar until very thick (ribbon stage), add
liqueur and chocolate butter mixture (full speed is ok!).
3. Whip whites and sugar to medium peaks.
4. Fold 1/3 of whites into yolks.
5. Fold remaining whites into the mix.
6. Bake at 325°F for 12 – 15 minutes.
7. Fill greased ring molds with parchment collar half way.
8. Dust with powdered sugar.
*** You may cut a piece in the middle and put sauce. ***
MASCARPONE SHERBET
Ingredients:
1¼ cups mascarpone
1 1/3 cups unflavored yogurt
¾ cup water
4 tbsp. or less lemon juice
1 tsp. grated lemon zest
200 grams sugar
Procedure:
1. In a sauce pan, combine water, sugar and lemon juice. Cook until sugar is dissolve
stirring constantly. Add lemon zest. Cool mixture.
2. Stir in yogurt and mascarpone. Refrigerate until chilled.
3. Churn.
MANGO SOYBET
Ingredients:
1½ cups mango puree
1 cup or less water
¾ cup or to taste simple syrup
juice of 1 lemon
pinch salt
225 grams silken tofu
Procedure:
1. Combine mango puree, water and simple syrup. Mix well. Add the silken tofu, lemon
juice and salt. Blend until smooth.
2. Churn.
*** Any fruit puree may be used just adjust the level of sweetness depending on the
puree.***
SOUFFLÉ GLACÉ
8 pieces
Ingredients:
¾ cup (about) eggyolk
3¼ oz. sugar
¼ cup grand marnier
¼ cup orange juice
1/3 cup eggwhites
95 grams sugar
2 cups heavy cream
citric acid
red / yellow food color
Procedure:
1. Make the sabayon with yolks and first sugar, orange juice, and liqueur. Cook to 180°F
then whip on machine on second speed until cooled to room temperature.
2. Whip egg whites with second sugar (adding the sugar in four (4) additions) and then fold
into yolks with a whisk.
3. Whip heavy cream and fold into egg mixture.
4. Fill into prepared soufflé dish with acetate or parchment collar. Do not oil or grease dish.
5. Freeze.
6. To fill in an orange shell, cut orange in half and trim the bottom so that it sits level.
7. Scoop out insides, place a parchment paper collar around orange shell and secure with
tape.
8. Fill soufflé mixture to top of paper and freeze.
acetate
ramekin
*** If making it with dark choco and gianduja. Add it to the zabaglione.
RAISIN SAUCE
Yield: 1 1/3 cup

Ingredients:
1 cup apple cider or juice
30 grams brown sugar
2 tbsp. apple brandy
1/8 tsp. cinnamon
1/16 tsp. nutmeg
½ ea. vanilla bean, seeds
1½ tsp. cornstarch
1/8 cup raisins or currants, plumped
Procedure:
1. Combine all ingredients except raisins, bring to a boil, simmer for 1 minute.
2. Thicken to desired consistency with cornstarch.
3. Stir in raisins, cool, refrigerate until needed.
ALMOND TUILE
Ingredients:
225-230 grams sugar
100 grams all purpose flour
¾ cup egg whites

200 grams sliced almonds
Procedure:
1. Combine sugar and flour.
2. Stir in egg whites.
3. Stir in butter and almonds.
4. Spoon on Silpat for individual cookies or spread and cut into shapes for baking.
5. Bake until 325°F until golden color.
HONEY TUILE
Ingredients:
115 grams confectioner’s sugar
½ cup butter, soft
7 tbsp. honey
¼ cup egg whites
Procedure:
1. Sift together the flour and sugar.
2. Beat butter until smooth. Add honey and beat until pale.
3. At low speed, add the sifted dry ingredients.
4. Gradually beat in the egg white and mix until smooth
5. Bake at 350°F for 4-5 minutes.
ORANGE TUILE
Ingredients:
400 grams sugar
200 grams orange juice
150 grams flour
200 grams butter (melted and cooled)
Procedure:
1. Mix together the sugar and the orange juice.
2. Alternately add the flour and melted butter.

3. Refrigerate until firm enough to spread, about one hour.
4. Spread thin onto Silpat mats, bake at 350°F until brown and bubbly.
5. Form as desired.
CHERRY SAUCE
Ingredients:
230 grams cherries (kiln dried)
170 grams sugar
1 cup red wine
1 ea. cinnamon stick
to cover water
2 tbsp. kirschwasser
Procedure:
1. Combine cherries, sugar, wine and cinnamon and cover with water.
2. Simmer until cherries are tender, 30 minutes.
3. Remove cinnamon stick, puree cherry mixture until smooth, strain.
4. Add kirschwasser.
PETITS POT DE CRÈME
Ingredients:
115 grams sugar
1½ cups milk, warm
1½ cups heavy cream, warm
3 tbsp.(1½ oz.) egg yolk, beaten (+ 2 egg yolks)
9 tbsp.(4½ oz.) eggs, beaten (+ 2 egg yolks)
55 grams sugar
85 grams dark chocolate or gianduja
1½ tsp. vanilla
Procedure:
1. Caramelize 115 grams of sugar until dark amber, using the dry sugar cooking method.
2. Add milk and cream, bring to a boil, stirring so that caramel dissolves.
3. Combine the remaining sugar with the eggs and egg yolks, temper into hot milk mixture.
4. Add chocolate and vanilla, strain.
5. Fill ramekins 4/5 full.
6. Bake in a hot water bath in 325°F oven 20 minutes, or until just barely set, and the
mixture is still appear fairly loose.
7. Remove from the water bath when taken from the oven, cool slightly and refrigerate until
service.
8. Serve with a dollop of plain whipped cream and shaved chocolate.
*** If bubbles form on top. Torch to get rid of it.***
CHIFFON SPONGE CAKE
8 portions
Ingredients:
2/3 cup canola oil
8 ea. egg yolk
1 cup water
1 tbsp. vanilla extract
400 grams cake flour
200 grams sugar
1 tsp. salt
8 ea. egg white
200 grams sugar
Procedure:
1. Lightly grease pans, line with parchment, and set aside.
2. Combine canola oil and egg yolks, whip until combine, then add water and vanilla
extract.
3. Sift together the flour, sugar, baking powder, and salt. Put mixture into the bowl of
an electric mixer.
4. Add egg yolk mixture and beat gently to just combine. Scrape down the bowl.
5. Beat at high speed for 20 seconds to fully aerate. Remove from mixer machine and
scrape down bowl.
6. Whip egg white to a foam. Slowly sift in the second measure of sugar and whip to
firm peaks.
7. Gently fold 1/3 of the mixture and mix to lighten batter, fold remaining egg whites to
batter. Scale into pans.
8. Bake in 325°F oven, approximately 25 minutes for 8-10 inch cakes (a bit longer for
larger cakes).
9. Cool 10 minutes upside down on canvas. Remove from pan and cool thoroughly.
Wrap.
Variations:
For chocolate chiffon sponge cake: Decrease cake flour by 3 ounces and replace with cocoa
flour.
For lemon chiffon sponge cake: Replace ½ cup of water with lemon juice. Add grated lemon
zest to dry ingredients.
SCALE:
6-inch : 300 grams
8-inch : 500 grams
10-inch : 750 grams
12-inch : 1100 grams
14-inch : 1600 grams
PULLED OR BLOWN SUGAR
Ingredients:
100% sugar
20% glucose or corn syrup
30% water
Procedure:
1. Cook sugar and water. Add glucose or corn syrup.
2. Cook to 315°F to 320°F (157.2°C – 160°C). Ice bath to stop cooking.
3. Pour sugar into molds.
4. Heat in microwave or heat lamp.
INGREDIENT CONVERSION TABLES
EGGS:
Eggs, whole (1 pint) 10 each 1 lb.
Eggs, whites (1 pint) 16 ea. 1 lb.
Egg yolks (1 pint) 25 1 lb.
LIQUIDS:
Buttermilk 1 quart 2 lb.
Fruit juice 1 quart 2 lb.
Glucose 1 quart 2 lb. 14 oz.
Heavy cream 1 quart 2 lb.
Honey 1 quart 2 lb. 12 oz.
Malt syrup 1 quart 2 lb. 15 oz.
Milk 1 quart 2 lb.
Molasses 1 quart 2 lb. 14 oz.
Oil, vegetable 1 quart 2 lb.
Water 1 quart 2 lb.
FRUITS AND NUTS:

Apple, sliced (6oz. each) 3 cups 1 lb.
Banana, sliced 2½ cups 1 lb.
Banana, crushed 1 cup 14 oz.
Berries, cleaned 3½ cups 1 lb.
Coconut, long thread 1 cup 2 oz.
Coconut, macaroon 1 cup 2 5/8
Coconut, moist 1 cup 3 oz.
Dates, pitted 1 cup 6 oz.
Figs 1 cup 7 oz.
Lemon rind 4 tbsp. 1 oz.
Pineapple, crushed 1 cup 8 oz.

Prunes, pitted 1 cup 7 oz.
Nuts, chopped 1 cup 3¾ oz.
Nuts, sliced 1 cup 4 oz.
Nuts, ground 1 cup 3½ oz.
Nuts, shelled 1 cup 4 oz.
Raisins 1 cup 6 oz.
FATS:
Butter 1 cup 7½ oz.
Lard 1 cup 7¾ oz.
Vegetable shortening 1 cup 6¾ oz.
DRY INGREDIENTS:
Ammonium carbonate 1 tsp. 1/12 oz.
Baking powder, 1 tsp. 1/8 oz.
cream of tartar type
Baking powder 1 tsp. 1/6 oz.
Phosphate SAS type
Baking soda 1 tsp. 1/6 oz.
Bran, dry 1 cup 2 oz.
Cardamom, ground 5 tbsp. 1 oz.
Cheese, cottage 1 cup 7 oz.
Cheese, cream 1 cup 8¼ oz.
Cheese, grated 1 cup 4 oz.
Chocolate, grated 4 tbsp. 1 oz.
Cinnamon 4½ tbsp. 1 oz.
Cocoa powder 1 cup 3 oz.
Cornmeal 1 cup 5 1/3 oz.
Cornstarch 1 cup 5 1/3 oz.
Cream of tartar 1 tsp. 1/8 oz.
Crumbs, bread, dry 1 cup 3 oz.
Crumbs, cake, dry 1 cup 3 oz.
Crumbs, cake, moist 1 cup 2¾ oz.
Flour, bread, sifted 1 cup 4¼ oz.
Flour, bread, unsifted 1 cup 4¾ oz.
Flour, cake, sifted 1 cup 3¾ oz.
Flour, cake, unsifted 1 cup 4¼ oz.
Flour, whole wheat 1 cup 3¾ oz.
Gelatin powder 1 tbsp. 3/8 oz.
Mace 4½ tbsp. 1 oz.
Milk powder 1 cup 3½ oz.
Oats, rolled 1 cup 3¼ oz.
Rice, uncooked 1 cup 8 oz.
Sugar, brown 3 cups 1 lb.
Sugar, granulated 2¼ cups 1 lb.

Sugar, powdered 3½ cups 1 lb.
Vanilla 2 tbsp. 1 oz.
Yeast, compressed small cake 1 oz.
Yeast, dried package = ½ oz. compressed yeast
WEIGHTS AND MEASURES EQUIVALENT:

Dash = less than 1/8 teaspoon
3 teaspoon (tsp.) = 1 Tbsp. (½ fl. oz.)
2 Tbsp. = 1/8 cup (1 fl. oz.)
4 Tbsp. = ¼ cup (2 fl. oz.)
8 Tbsp. = ½ cup (4 fl. oz.)
16 Tbsp. = 1 cup (8 fl. oz.)
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushed
METRIC WEIGHTS AND MEASURES EQUAVALENCIES:

1 gram = 1/28 oz (or 0.035 oz.)
½ oz. = 14 grams
1 ounce = 28.35 grams (approx. 30 grams)
2 ounces = 56 grams (approx. 60 grams)
4 ounces = 110 grams
1 pound (16 oz.) = 450 grams
1 kilogram (kg.) = 2.21 lb.
1 liter = 35 fl. oz. (1¾ pint)
TEMPERATURE EQUIVALENCIES
250°F very cool 130°C
300°F low 150°C
350°F moderate 180°C
400°F hot 200°C
450°F very hot 230°C
SCOOP SIZES
SCOOP # APPROX. WEIGHT MEASURE
30 1¼ oz. 2 1/5 Tbsp.
24 1½ oz. 2 2/3 Tbsp.
20 1 2/3 oz. 3 1/5 Tbsp.
16 2 – 2½ oz. ¼ cup
12 3 oz. 1/3 cup
10 4 oz. 2/5 cup
8 5 oz. ½ cup
METRIC CONVERSION TABLE

TO CHANGE TO MULTIPLY BY
Ounces (oz.) Grams (gm.) 28.35
Pounds (lb.) Kilograms (kg.) 0.45
Teaspoon (tsp.) Milliliters (ml) 5
Tablespoon (Tbsp.) Milliliters (ml) 15
Fluid Ounces (fl. oz.) Milliliters (ml) 30
Cups Liters (l) 0.24
Pints (pt.) Liters (l) 0.47
Quarts (qt.) Liters (l) 0.95
Gallons (gal.) Liters (l) 3.80
Temperature (°F) Temperature (°C) 5/9 after subtracting to 32*
Example: 9°F above boiling equals 5°c above boiling.
CONVERSION OF FAHRENHEIT AND CENTRIGRADE TEMPERATURES

FAHRENHEIT CENTIGRADE
32°F Freezing point of water 0°C
212°F Boiling point of water 100°C
To convert Fahrenheit to Centigrade:

Subtract 32 from the Fahrenheit temperature and multiply by 5/9.
To convert Centigrade to Fahrenheit:

Multiply the Centigrade temperature by 9/5 and add 32.
PLATED DESSERTS
BY: CHEF BUDDY TRINIDAD
CHEESECAKE
Description: Smooth and creamy cheesecake with a crunchy crust.

Yield: 25 pieces @ 3 inches, or two 9 inch cheesecakes
Ingredients:
1125 grams cream cheese
285 grams sugar
187.50 ml. heavy cream
75 grams cake flour
9 pieces whole eggs
2 pieces lemons
2 tablespoons vanilla extract
4 pieces egg yolks
4 pieces egg whites

125 grams sugar
Procedure:
 Soften the cream cheese in a mixer with the paddle
 Slowly add the 285 grams sugar
 Continue to beat till smooth
 Combine the cream, whole eggs, egg yolks and vanilla extract
 With the mixer on the slowest speed, alternately add the egg mixture and the cake flour
 Scrape the bowl and continue beating till smooth
 Set aside
 Whip the 4 pieces egg whites till soft peak
 Slowly add the 125 grams sugar
 Whip till stiff peaks
CHEESECAKE CRUST
Description: Multipurpose crunchy crust. Can also be used as a topping for ice cream.
Yield:
Ingredients:
300 grams cornflakes

300 grams graham crackers
200 grams sugar
340 grams butter
Procedure:
 Pulverize cornflakes and graham crackers in a food processor
 Combine cornflakes, graham and sugar in a stainless steel bowl
 Brown the butter
 Add the butter to the cornflake mixture
CARAMEL SAUCE
Ingredients:
1.5 cups sugar
1/4 cup water
1 cup heavy cream
15 grams butter
*56 ml. dark rum
Procedure:
 Combine sugar and water in a stock pot and put on high
 Caramelize sugar
 Whisk in cream
 Add butter
 Add rum *Optional
 Cool
CHOCOLATE MOLTEN CAKE
Description: Hot chocolate cake with a liquid center
Yield: twelve 3 inch individual cakes
Ingredients:
224 grams chocolate
224 grams cream
280 grams chocolate
160 grams butter

6 pieces egg yolk
5 tablespoons all purpose flour
1/2 cup almond flour
6 tablespoons powdered sugar
6 pieces egg whites
2 tablespoons powdered sugar
Procedure:
 Boil 224 grams cream and add to the 224 grams chocolate.
 Chill and scoop into truffle balls and set aside in the chiller.
 Melt the chocolate and butter over a double boiler.
 Whisk in the yolks followed by the flour, almonds and powdered sugar.
 Whip the whites till soft peak then add the remaining sugar.
 Then whip till stiff before folding into the chocolate mixture.
 Pipe the mix into a parchment lined stainless mold.
 Add the truffle to the center of the cake.
CHOCOLATE MOUSSE
Yield: 737.5 Grams

Time: 10 minutes
Equipment: 2 Medium Stainless Steel Stock pot, Whisk, Rubber Spatula, 4 Stainless mixing
bowls
Crème Brulee 187.5 ML.

Whipped Cream 250 ML.
Dark Chocolate 300 Grams
Salt ½ Pinch
Procedure:
 Heat crème brulee and pour into chocolate to make a ganache
 Add Salt
 When mixture is cool, fold in the whipped cream
CHOCOLATE GLAZE
Yield: 425 grams

Time: 25 minutes
Equipment: 1 medium stainless steel stock pot, 2 stainless mixing bowls, whisk, rubber spatula,
chinoise, laddle
Heavy Cream 100 ml.

Sugar 150 Grams
Water 120 Grams
Cocoa Powder 50 Grams
Gelatin 8.5 Grams
Procedure:
 Combine cream, sugar, water in a stock pot. Boil mixture
 Add cocoa powder, cook for 10 minutes
 Add gelatin, cook for another 10 minutes
 Strain through a chinoise
CHOCOLATE SPONGE CAKE
Description: Versatile and soft

Yield: 1/2 Sheet Pan
Ingredients:
6 pieces egg yolks
115 grams sugar
85 ml. oil
85 ml. water

50 grams cake flour
6 pieces egg whites

115 grams sugar
Procedure:
 Whisk together the yolks and the sugar till the sugar has melted
 Add the water, then the oil
 Sift together both flours the baking powder and the cocoa
 Whisk this into the yolk mixture
 Beat the egg whites in the mixer till soft peak
 Add the sugar. Beat for another 10 seconds
 Fold the egg whites into the yolk mixture
 Spread on the ½ sheet pan
 Bake at 350 degrees till golden
CRÈME BRULEE
Yield:
Time:
Equipment: Stainless pot, pairing knife, cutting board, fine mesh strainer
Heavy Cream 250 Ml.

Fresh Milk 250 Ml.
Vanilla Bean 1 Piece
Sugar 100 Grams

Egg Yolks 100 Grams
Procedure:
 Steep the Vanilla in the hot milk and cream for 15 minutes
 Combine the sugar and the yolks and whisk
 Bring the cream to a boil
 Strain hot cream into the yolk mixture while using the whisk
 Put in an ice bath
VANILLA SPONGE CAKE
Description: Versatile and soft

Yield: 1/2 Sheet Pan
Ingredients:
6 pieces egg yolks
115 grams sugar
85 ml. oil
85 ml. water

75 grams cake flour
6 pieces egg whites

115 grams sugar
Procedure:
 Whisk together the yolks and the sugar till the sugar has melted
 Add the water, then the oil
 Sift together both flours and the baking powder
 Whisk this into the yolk mixture
 Beat the egg whites in the mixer till soft peak
 Add the sugar
 Beat for another 10 seconds
 Fold the egg whites into the yolk mixture
 Spread on the ½ sheet pan
 Bake at 350 degrees till golden

WHITE CHOCOLATE APPLE CINNAMON MOUSSE CAKE
Description: White Chocolate mousse with cinnamon apples on almond dacquoise

Yield:
WHITE CHOCOLATE MOUSSE
Ingredients:
187.5 ml. crème brulee
250 ml. whipped cream
300 grams white chocolate
½ pinch salt
Procedure:
 Heat crème brulee and pour into chocolate to make a ganache
 Add Salt
 When mixture is cool, fold in the whipped cream
ALMOND DACQUOISE
Description: Crunchy cookie used as a base for cakes

Yield: 4 Dacquoise
Ingredients:
25 grams All Purpose Flour
65 grams Almond Powder
80 grams Sugar
115 ml. Egg Whites
40 grams Sugar
Procedure:
 Sift together the flour, almond powder and sugar
 Whip the egg whites
 Add the sugar

 Whip till soft peaks
 Fold in the almond powder mixture
 Pipe and bake at 350 degrees
APPLE COMPOTE
Ingredients:
550 grams apples
150 grams apple puree
100 grams sugar
1 tablespoon cinnamon
20 grams lemon juice
115 ml. calvados
5 grams gulaman
Procedure:
 Combine the puree, sugar and calvados in a stock pot
 Turn to medium heat to melt the sugar
 Add the softened gulaman
 Add the sliced apples and cinnamon
 Add the lemon juice
 Cook for 15 minutes
 Cool
PLATED DESSERTS
BY: CHEF TRICIA FRAGANTE
Caramel Mousse
Ingredients:
1 recipe Fond de biscuit

1 ½ Cups sugar
2 T light corn syrup or glucose
½ Cup water
2 T Fresh Milk
2 T Heavy Cream
2 T sugar
2 pieces egg yolks
1 T + 1 t unflavored gelatin (add 1 more tsp if the weather is too hot)
3 T brandy or cognac
2 Cups Pour and whip
a little syrup to moisten the biscuit
Procedure:
1. Caramelize 1 ½ cups sugar with light corn syrup or glucose dark amber in color.
Add water and boil for another 3 minutes until syrupy. Cool.
2. In a heavy saucepan, boil together milk, cream and sugar. In another bowl,
bloom the gelatin in brandy or water. Dissolve the gelatine over simmering
water.
3. Add a little boiling milk mixture to the eggyolks. Whisk well then pour back into
pan. Add the gelatine mixture then add the caramel. Cool to room temperature.
4. Whip cream till soft peaks are formed. Fold into caramel mixture.
5. Place biscuit into a removable bottom pan. Brush the biscuit with a little syrup to
moisten the biscuit. Pour caramel mousse and chill to set.
6. Garnish with more whipped cream, chocolate curls. Drizzle with chocolate
raspberry sauce.
Chocolate Almond Meringue Torte
Ingredients:
Meringue:
1 Cup Almonds
½ Cup sugar
2 T cornstarch
6 eggwhites
½ Cup sugar
Chocolate Filling:
160 g bittersweet chocolate
70 g unsweetened chocolate
½ Cup sugar
6 pieces eggwhites
½ Cup sugar
Procedure:
1. Preheat oven to 350 F. Line 2 cookie sheets with baking paper or aluminium
foil. Set aside.
2. In a food processor put the almonds, sugar and cornstarch. Pulse until finely
ground.
3. In a bowl of an electric mixer, beat together eggwhites and cream of tartar until
foamy. Gradually add the sugar beat until stiff.
4. Fold in nut mixture into meringue. Using a pastry bag fitted with ¼ “ tube pipe
into 4 11” x 4” rectangles. Bake for 1 hour or until crisp.
5. For the mousse: melt chocolate in a double boiler then cool slightly.
6. Boil together sugar and water until soft ball stage. In a bowl, beat together
eggwhites with cream of tartar until frothy. Pour syrup into eggwhites and beat
until stiff or cold.
7. Fold in melted chocolate into meringue. Chill until set.
8. To assemble: Place a layer of meringue in a tray. Spread with chocolate filling.
Repeat twice. Top with the last layer of meringue. Coat the sides with more
chocolate filling.
Garnish:
½ -1 Cup toasted almonds, sliced of finely chopped

1-2 T cocoa powder.
Raspberry Coulis
1 ½ cups fresh or frozen raspberries

Juice of ½ lemon
Sugar to taste
Cook till reduced to desired consistency.

Jaconde with Ricotta Filling
Ingredients:
Cake:
1 ¼ cups ground almonds
½ cup + 2 T cake flour
4 eggs, separated
¾ cups sugar
pinch of salt
Procedure:
1. Toss together nuts and flour.

2. Beat eggyolks and half of the sugar.
3. Beat eggwhites with salt until frothy.
4. Gradually add the rest of the sugar. Beat until stiff.
5. Fold into yolks then fold in nut mixture.
6. Spread in a 12” x 16” lined jelly roll pan. Bake in a preheated 350 F oven for 15-
18 minutes.
Filling:
2 cups ricotta cheese (450g)

1 cup confectioner’s sugar
3 T rum
1 T Pernod
1 T unflavored gelatine
3 T chopped pistachios, toasted
3 T chopped bittersweet chocolate

1 C Pour and whip
Procedure:
1. Whip cream until soft peaks. Set aside.

2. Mix together rum and Pernod. Sprinkle gelatine and let bloom for 5 minutes.
Then warm to melt gelatine.
3. Mix together ricotta and Confectioner’s sugar. Add warm gelatine then chocolate
and pistachios. Fold in cream.
Topping:
1 ½ C Pour and whip
Grated dark chocolate.
Strawberry Coulis
1 ½ cups fresh or frozen strawberries

Juice of ½ lemon
Sugar to taste
Cook till reduced to desired consistency.

Dome Cake with Coffee Crème Anglaise
Ingredients:
1 Recipe Fond de Biscuit

Filling:
3 Cups bittersweet chocolate
1 1/4 Cups Pour and whip
1 Cup chopped hazelnuts, toasted and skinned
½ cup eggwhites
2/3 cups sugar
Procedure:
1. Warm cream. Pour over chocolate. Whisk until smooth. Cool.

2. Beat the chocolate until light. Fold in nuts.
3. Warm eggwhites and sugar over simmering water. Beat until cold. Fold into
chocolate ganache.
Chocolate Glaze (frost the cake)
1/3 Cup water
1/3 Cup sugar
1 ½ cup dark chocolate, chopped (150-180g)
2 T unsalted butter
Procedure:
1. Boil together water, sugar and syrup till sugar is dissolved.

2. Add dark chocolate. Whisk until melted. Add the butter.
3. Glaze cake while warm. Allow to set.
Raspberry or Strawberry coulis may be used.

INSTITUTIONAL BAKING APPLICATIONS, DAY 1

SONLIE INTERNATIONAL, INC.
SAF-INSTANT YEAST (BLUE) – for rich breads

A baker’s yeast used for making bread doughs. Has the same fermenting power as
compressed yeast for 1/3 to ¼ of its weight. This can easily be mixed into the flour. Vacuum
packed. It gives added benefits of a dehydrated product, consistency, long shelf life and easy
storage.
BIANCA MB 2.5 KG
Ingredients: sugar, hardened vegetable fat, vegetable oil, skimmed milk powder
*Butter Cream Base – 1000g Bianca; 1000g butter or margarine; 500g liquid
- Beat Bianca and fat till light, then add the liquid bit by bit.
MOHRENGLANZ 2.5 KG
Ingredients: hardened vegetable fat, sugar, low fat cocoa, vegetable fat, lactose
*For coating cakes, sweet pastries, biscuits, meringues and wafers
ALASKA EXPRESS NEUTRAL 1 KG (Powdered, cold soluble fresh cream

stabilizer)
Ingredients: sugar, lactose, dextrose, gelatine, thickenerE410, flavour
*Basic Recipe – 150g Alaska Express; 200g water, 20-25ºc; 1000g whipped cream, unsweetened
- Mix Alaska express with water. Fold in the whipped cream in 2 steps. Allow to set.
ALASKA EXPRESS TIRAMISU 1 KG (Powdered fresh cream stabilizer, freeze

stable, for production of Tiramisu with freeze dried mascarpone)
Ingredients: sugar, powdered mascarpone, gelatine, lactose, modified starch (E1422),
flavour, coloring food carrot extract
*Basic Recipe – 200g Alaska Express; 250g water, 20-25ºc; 1000g whipped cream, unsweetened
- Mix Alaska Express with water. Fold in the whipped cream in 2 steps. Allow to set.
WHIP N’ GO 500 G (GOURMET WHIPPING CREAM POWDER MIX)

Directions: 1. Add Whip N’ Go powder to cold water or milk.
2. Mix at low speed until even dispersed.
3. Whip at highest speed until desired texture is achieved.
FONDANT POWDER 1 KG (Fondant White Glossy Icing Powder)
MOUSSE BROWN 1 KG (For production of desserts and fillings)

Ingredients: sugar, low fat cocoa, hardened vegetable fat, glucose syrup, lactose,
emulsifier, E472b, milk protein, thickener E410, flavour
*Basic Recipe – 1000g Mousse; 1250g cold milk or 50% milk & 50% cream
- Whip for 5 minutes at high speed. Put into ref for 2 – 3 hours.
CRÈME BRULEE 1 KG (Fine deesert powder to produce the typical crème brulee and
its variations)
Ingredients: sugar, modified starch, flavour, gelling agent E407, colours E160a, E101,
thickener E410, salt, acidity regulators E340, E332
*Basic Recipe – Heat 500g fresh cream & 300g milk at 80ºc. Add 150g Crème Brulee
- Bring to boil. Fill-in heat-resistant moulds and place in fridge for 2 hours. Dust top with
icing sugar/brown sugar and put under salamander oven or use a stamp to caramelize the top.
ENSAYMADA
Mixture 1:
1½ tbsps Saf-instant yeast
1 tbsp sugar
1 cup lukewarm potato water
½ cup mashed potato
Procedure:
1. Mix yeast and sugar together. Pour in water. Stir well.
2. Add all the other ingredients and mix well. Set aside until double in size. (45 minutes)
Mixture 2:
7 pcs egg yolks
½ cup sugar
1 cup all purpose flour
Procedure:
1. Beat egg yolks and sugar until light (5 minutes).
2. Add into Mixture 1. Stir in flour. Set aside until double. (45 – 60 minutes)
Mixture 3:
7 pcs egg yolks

½ cup sugar
1 cup Golden Crown butter, salted
2 tsps. salt
4 ½ – 5cups all purpose flour
Procedure:
1. Beat egg yolks, sugar and butter until light. Add in mixture 2.
2. Mix 4 cups of flour with salt. Add into mixtures. Blend in the rest of the flour if needed.
Knead for 10 minutes until smooth and elastic. Dough will be sticky. Turn dough and
slam well. Let rise for 1 – 1 ½ hours. While waiting, grease ensaymada molds with
shortening.
3. When double in size, roll into baston and divide into 60 – 80 gms pieces, spread out
thinly, apply some butter.
4. Roll and shape as demonstrated. Let proof until double. Cover.
5. Bake 350 F for 20 – 25 minutes. While hot brush with butter. Let cool. Remove from
molds. Brush again with butter, dip into grated cheese, sprinkle sugar on top. Wrap
immediately.
DOUGHNUTS
Ingredients:
3 ½ - 4 cups all-purpose flour
1 tsp salt
¼ - 1/3 cup sugar
1 tbsp saf-instant yeast
1 cup water
1 piece egg
1 piece egg yolk
¼ cup Golden crown butter
3–4 cups corn oil (for frying)
Procedure:
1. Mix flour, salt and sugar, then put this in a bowl. Set aside.
2. Stir yeast and water together, add egg and egg yolk. Mix well. Set aside.
3. Toss butter into flour, add yeast mixture.
4. Work mixture into a dough and knead for 10 minutes. Let rest until double in size. (30-45
minutes)
5. Cut dough into 24 equal pieces, roll each into a ball. Make a hole in the center of each
ball, roll fingers in a circular motion so that the hole will not disappear.
6. Allow to rise in a warm place until double in size.
7. Pour oil in a saucepan. Heat oil until it reaches 320ºF.
8. Dip each in the cooking oil and cook until both sides are golden brown. Drain in a paper
lined tray.
BEIGNETS
Ingredients:
½ cup warm water
4 tsps saf-instant yeast
1 tsp sugar
1 cup evaporated milk
1/3 cup sugar
1½ tsps salt
2 tsps vanilla
2 pieces eggs
1/3 cup corn oil
½ tsp baking powder
Procedure:
1. Stir instant yeast, water, sugar, milk, vanilla, eggs, oil, salt, baking powder and most of
the flour.
2. Knead for 10 minutes. Add more flour if needed.
3. Place dough in a greased bowl and cover with plastic wrap.
4. Let dough rise until double. Punch dough and pat into a rectangle about 3/8 inches thick.
Let dough rest if resistant. Cut into 2 inches by 3 inches, let rest.
5. Heat oil to 385ºF, fry until deep brown, turn once to fry the underside.
6. Transfer to a paper lined tray.
FRENCH MACAROONS
Ingredients:
120 grams egg whites
45 grams sugar
140 grams sifted almond flour
225 grams confectioner’s sugar
7 grams ovasil powder
Procedure:
1. Mix confectioner’s sugar and ovasil powder. Set aside.
2. Whip egg whites, add sugar, beat until soft peaks. Add color, if needed.
3. Mix and sift confectioner’s sugar and almond flour.
4. Fold in egg whites.
5. Pipe into molds, 1 ½ inch diameter.
6. Let rest for 2 hours in room temperature.
7. Bake at 140ºC until done.
8. Filling: choose from what was done in class.
INSTITUTIONAL BAKING APPLICATIONS, DAY 2
BRAZOS DE MERCEDES
Ingredients:
8 pcs egg whites
1 cup sugar
1 tsp vanilla
Procedure:
2. Grease pan and line with baking paper and grease again.
3. Beat egg whites and cream of tartar until it changes color.
4. Add sugar a little at a time until stiff but not dry.
5. Pour into a paper lined pan, level off and make a comb design.
6. Egg wash and put in the oven for 25-30 minutes.
FILLING:
10 pcs egg yolks
¾ cup evaporated milk
1 cup condensed milk
3 tsps cornstarch with 2 tsps water
¼ cup sugar
30 gms butter
1 tsp vanilla
2 tsps lemon zest
¼ tsp lemon extract
Procedure:
1. Heat all ingredients in a saucepan until thick and creamy.
2. Beat at high speed. When brazo is done, loosen sides, invert on baking paper
with sugar and butter. Spread filling. Fold twice to make a roll.
CUSTARD CHIFFON CAKE

Ingredients:
6 pcs egg yolks
2 pcs whole eggs
1 ¼ cups sugar
1 ½ cups sugar
1 tsp lemon juice
Procedure:
1. Make caramel using dry method. If not, add ½ c. H2O for wet method.
2. Pour into a 9x13 pan. Cool.
3. Mix egg yolks, eggs, sugar and evaporated milk. No bubbles. Pour over caramel
and set aside.
CHIFFON CAKE
½ cup cake flour
½ cup sugar
¼ tsp salt
6 pcs egg yolks
½ cup corn oil
¾ cup water
3 tbsps lime or orange juice
6 pcs egg whites
1 cup sugar
Procedure:
1. Sift together flours, baking powder, and salt.
2. Add egg yolks, oil, water, juice, and ½ cup sugar.
3. In another bowl, beat egg whites with cream of tartar until frothy, add sugar
gradually and beat until stiff but not dry.
4. Fold egg yolk mixture into egg white mixture. Pour over cooled custard.
5. Bake at 350°F for 30-40 minutes. Cool in pan for 30 minutes then invert.
MALACAÑANG ROLL
Ingredients:
8 pcs eggs
¾ cup sugar
½ tsp salt
½ tsp vanilla
1¼ cups sifted cake flour
Procedure:
1. Preheat oven to 400°F.
2. Grease, line and grease a 12 x 16 x 1 pan. In a bowl, whisk eggs, sugar, salt and
vanilla until ribbon stage.
3. Sift together dry ingredients and fold into egg mixture.
4. Pour into prepared pan and bake for 15 to 20 minutes or until done.
5. Invert on a clean baking paper and roll up. Cool for at least 30 minutes.
6. Unroll then fill.
CHOCOLATE FILLING
Ingredients:
½ cup condensed milk
1/3 cup unsweetened cocoa powder
30 gms butter
1 tbsp corn oil
Procedure:
1. Cook together all ingredients except butter and oil until thick.
2. Add butter and oil. Whisk well. Use to fill roll. Leave some for icing the roll.
BOILED ICING
Ingredients:
¾ cup sugar
3 tbsps water
1 tbsp light corn syrup
½ cup egg whites
Procedure:
1. Boil sugar, water and light corn syrup until thread stage.
2. In a bowl, whisk egg whites and cream of tartar. When bubbles are firm, add the
hot syrup.
3. Beat until fluffy, Use to decorate the roll.
CHOCOLATE BEEHIVES
Ingredients:
½ cup + 6 tbsps cake flour, sifted
¼ cup unsweetened cocoa powder, Dutched
½ tbsp baking powder
½ tsp salt
½ tsp vanilla
4 pcs egg yolks
6 tbsps water
¼ tbsp instant coffee powder
¼ cup sugar
¼ cup corn oil
4 pcs egg whites

½ cup sugar
Procedure:
1. Preheat oven to 350°F. Line a 9x13x2 inch pan. Set aside.
2. Sift together cocoa powder, cake flour, baking powder and salt.
3. Mix vanilla, egg yolks, water, sugar, oil and instant coffee powder.
4. Mix together. In another bowl, prepare meringue.
5. Fold in yolk mixture to meringue. Blend well and pour into prepared pan. Bake
for 45 to 50 minutes. Cool and decorate with boiled icing and chocolate glaze.
BOILED ICING
½ cup egg whites
1 c + 2 T. sugar
6 T. water
Procedure:
1. Make boiled icing using Italian meringue method.
CHOCOLATE GLAZE
Ingredients:
1/3 cup unsweetened cocoa powder, sifted
½ cup confectioner’s sugar
1 - 2 tbsps fresh milk or more
Procedure:
1. Sift cocoa powder and confectioner’s sugar together.
2. Sprinkle fresh milk until desired consistency is achieved.
3. Use to decorate or drop into boiled icing.

SPECIAL MAMON
Ingredients:
1¾ cups cake flour
½ cup sugar
½ cup corn oil
½ cup water
½ tsp lemon extract
½ tsp orange extract
7 pcs egg yolks
7 pcs egg whites
¾ cup sugar
softened butter
granulated sugar
Procedure:
2. Grease and line 15-16 mamon molds. Set aside.
3. Sift cake flour, sugar and baking powder.
4. Put in the bowl of a mixer and add corn oil, egg yolks, water, lemon extract, and
orange extract. Stir to combine until smooth.
5. In another bowl, beat egg whites and cream of tartar until frothy. Add sugar
slowly and beat until stiff but not dry. Fold egg white mixture into meringues
until no more streaks of egg white mixture remains.
6. Divide into the prepared molds. Bake for 25 to 30 minutes or until done.
7. Cool on wire racks. Brush with softened butter then sprinkle top with sugar.
FLOURLESS CHOCOLATE CAKE
Ingredients:
300 grams bittersweet chocolate, finely chopped
½ cup butter
½ cup sugar
5 pieces eggs
1/3 cup almond flour, toasted
2 tbsps brandy
Procedure:
1. Preheat oven to 350 ºF. Grease bottom and sides of a 8” removable bottom pan
aluminum foil. Cover whole pan with foil.
2. Melt chocolate in a double boiler. Add butter and continue melting and cool
slightly.
3. In another bowl, beat eggs with sugar until triple in volume.
4. Pour in chocolate mixture. Then add in almond flour. Fold.
5. Pour into container and bake for 25-30 minutes. Cool in pan before unmolding.
Serve with whipped cream.
COURSE OUTLINE
ADDITIONAL RECIPES
I. YEAST BREADS DAY 3 page 165-169
II. INDIVIDUAL DESSERTS DAY 3 page 170-174

III. INDIVIDUAL DESSERTS DAY 4 page 175-181
IV. INDIVIDUAL DESSERTS DAY 5 page 182-195
V. ICE CREAMS, SORBETS, AND PARFAITS page 196-202
Day 1 TEMPLATE
VII. ICE CREAMS, SORBETS, AND PARFAITS page 203-206
Day 2
VIII. INTRODUCTION TO CHOCOLATE DAY1 page 207-208
IX. INTRODUCTION TO CHOCOLATE DAY2 page 209-212

X. PLATED DESSERTS BY CHEF JUNJUN DE GUZMAN page 213-220
XI. PLATED DESSERTS BY CHEF ADOREE UY page 221-232
XII. PLATED DESSERTS BY CHEF GINO GONZALEZ page 233-254
XIII. PLATED DESSERTS BY CHEF BUDDY TRINIDAD page 255-263
XIV. PLATED DESSERTS BY TRICIA FRAGANTE page 264-269
XV. INSTITUTIONAL PRODUCTS APPLICATION page 270-276

BAKING COMPANY DAY 1
XVI. INSTITUTIONAL PRODUCTS APPLICATION page 277-284
BAKING COMPANY DAY 2

Proseries-Baking - January 14, 2012

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1

CENTER FOR ASIAN CULINARY STUDIES

I. BASIC PRINCIPLES OF BAKING

A. PASTRY DISCUSSION / PASTRY WORKSHOPS

GRAMS PER CUP / TBSP / NO. OF CUPS / TBSP / TSP

Glucose 330 grams / cup 3 cups / kilo

Syrup, maple/dark 325 grams / cup 3 cups / kilo

FLOUR TYPE PROTEIN/CUP % PROTEIN USE FOR :

All-Purpose 10 - 13 g. 9 - 13 % 11-13% best for bread

Soft Winter Wheat 9 g. 8% Short pastry &

Cake 2 g. 1.8 % Cakes

FLOUR COLD BUTTER WATER

1/2 cups cake flour 3/4 cup 2T

1 1/2 cups all-purpose flour 3/4 cup 4T

1 1/2 cups all-purpose flour 3/4 cup 5T

1 1/2 cups bread flour 3/4 cup 7T

NOTES ON THE FLOUR:

2. Use a low gluten flour (percentage of protein): 11% or less

5. Flour kept in a freezer yields a flakier pastry.

NOTES ON ADDING LIQUID:

RULES FOR COOKING SUGAR:

STAGES IN SUGAR COOKERY

STAGE: TEMP.: TESTING BY HAND: USES: NOTE:

Small 215°F Thin threads between Poaching Can dip

Coarse 219-234°F More numerous threads, Candied

Soft 234-240°F Sugar detaches in water Buttercream, Dip in

Hard 250-268°F Ball is harder, more Italian

Soft 270-290°F Will stick to teeth Hard

Hard 300-310°F Detaches & breaks Glazing

Caramel 310-338°F Light to golden brown Sauces,

THE STAGES OF WHIPPED CREAM

Ingredients Savory Crepes Sweet Crepes All Purpose No Yolks

CREPES FOURREES, FRANGIPANE

CREPES SOUFFLÉS AUX POIRES A LA MICHEL GUERARD

Yields: 5 – 10 crepes, (1- 2 per person)

2. Puree pears & reduce until thick 10-15 M.

2 Tbsps. melted butter

FRUIT RECIPES FOR CREPES

¼ cup pistachios, toasted

2. Add nuts and shake the pan to cook.

3. Pour in honey and water and mix until well combined.

USE AS FILLING FOR CREPES.

CARAMELIZED APPLES AND CALVADOS CREPES

1/3 cup sugar

Confectioner’s sugar for dusting

3. Remove from heat and transfer to another container.

PEACH CREPES WITH ALMOND PRALINE

1 tbsp. amaretto liqueur

½ cup chopped walnuts

2. Add in heavy cream and rum. Let it boil.

3. Remove from heat, transfer into another container. Fill crepes.

CREPES WITH ORANGES

2. Use to fill crepes

1¼ cups heavy cream

4. Bake in a preheated 350º oven for 20-25 minutes. Serve immediately.

BUCKWHEAT CREPE BATTER

2. Add the dry ingredients.

3. Let rest for 30 minutes.

4. Adjust batter consistency as the buckwheat absorbs liquid.

5. Serve with filling.

SAVORY FILLING FOR BUCKWHEAT CREPES

BUCKWHEAT GALETTES WITH SMOKED SALMON AND ONIONS

1½ cups cream cheese at room temperature

* Substitute fresh lard with unsalted butter**