Skills Baking New Revised June 1 2015

CENTER FOR ASIAN CULINARY STUDIES
455 P. Guevarra Street San Juan City Philippines 1500 http://www.cacschef.com

Certificate Program in Cooking & Baking Skills
CERTIFICATE
PROGRAM
IN
COOKING AND BAKING
SKILLS
BAKING MANUAL
Prepared by:
Eliseo de Guzman Jr.
Eugenio S. Gonzalez Jr.
JULY 2015
CACS recipes and methods may not be reproduced in any manner without written permission from the Center for Asian Culinary Studies. Nothing on this
supplement 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. CACS All Rights Reserved.
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THE BAKING PROCESS
Baking is a technique in cooking that was widely used in earlier sessions of this course;
the dry method in which heat is given to the product by surrounding it with the hot air of an oven
and this was done in vegetables, meats, poultry, fish and other blends of food to bring out a
desired degree of doneness.
This time baking is done in a different and a more complicated way. Baked goods now
start out as doughs or batters, which are just flour and water mixtures that are combined with
other ingredients. When heat travels through this mixture, certain complex physical and
chemical changes occur resulting to a different product. Small differences in ratios, proportions
and measurement or even methods of mixing will produce very different results. That’s the
reason why most pastry chefs call their recipes; formulas, which refer to the chemical reactions
that take place. Baking is an exact science. It is strict, organized and precise. The specific
ingredients, amounts and their proportions must be followed exactly or else the end product will
not happen, or it will not turn out as it should be.
INGREDIENTS AND THEIR FUNCTIONS:
The following is a list of common baking ingredients and the different roles they take which will
result to a finished product.
FLOUR
It provides the structure and character of a finished product. It gives the texture, flavor,
absorbency and storage qualities. Flour is made up of protein and starch as well as little amounts
of minerals, vitamins, sugar and fat.
The flour comes from wheat since it contains the highest proportion of proteins; gliadin,
and glutenin, which becomes gluten when they come in contact with any liquid.
White flour is made from the interior of the wheat kernel which contains gluten forming
proteins. The two types of wheat are hard and soft. Each type provides the qualities needed for
different types of doughs and batters.
Bread flour is made from hard wheat and is capable of forming long and strong gluten
strands used for breads, rolls and other yeast based baked products.
Cake flour is made from soft wheat which has less protein and is useful in making soft
and tender products such as cakes and doughnuts.
All – purpose flour contains less gluten than bread flour and is used in all types of baked
goods such as cakes, breads, rolls and others. This type of flour is very common in our country.
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Whole wheat flours are milled from the entire kernel. It is more nutritional than all the
other white flours; however they make a heavier, denser product since their gluten is less elastic.
It is usually used as a combination with other white flours.
Flours that are made from rye, soybean, oats and barley are sometimes used for specialty
items and as a combination with other flours. All these have protein however it is not the gluten-
forming type. They are combined with a strong flour (all-purpose, bread) to provide the gluten
needed.
LIQUIDS
To develop the gluten, moisture is needed, so water must be present. Most doughs and
batters need water or a milk product to provide such moisture. Other ingredients like eggs, butter
and honey also contribute water. Some liquids such as oils contain no moisture so the
development of gluten will not happen.
Many milk products are used since it contains a great percentage of water. It also adds
flavor, food value and keeping qualities. It also improves texture.
Whole milk gives both the water and the fat needed by the batter. Skim milk has no
butterfat present. Buttermilk is often used since it adds a special flavor and helps in tenderizing
the finished product.
Heavy cream is seldom used in batters and doughs but is used in making custards,
puddings, fillings and toppings. Its fat content is important. Heavy cream must have a range of
30 to 40 percent butterfat for it to whip. Half and half has less percentage of fat ( 10 – 12 ), and
will not whip.
Eggs since it is 75 % water gives liquid to the batter. Other liquids that are used in
baking are molasses, syrups, juices and others.
LEAVENERS
Increase in volume of the batter or dough is due to the leavening agent present in the
formula. The process goes about as such; due to the leavening agent bubbles of gas are formed
and are trapped by the structure and which slowly form the shape of the finished product.
Without the leavening agent, baked goods would be heavy, dense and undesirable in taste.
The process of leavening may happen in four ways; with the use of yeasts, chemical
leaveners, and process of mixing and by changing water into steam. The amounts of leaveners
are small as compared with the major ingredients but they are just as important as the others.
Yeast – is one of the simplest forms of plant life. It multiplies when fed with sugar given
the proper environment. It produces carbon dioxide which creates the space found in rolls, bread
and other products from heavy doughs. It also gives flavor and helps in digestion.
The process is known as fermentation given the right food, amount of moisture and
temperature. Food will come from the sugar, moisture from the liquid and temperature which is
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80 F or 27 C is done by the liquid. During fermentation, the yeast breaks down the sugars into
carbon dioxide, alcohol and water. A risen dough will mean that there is fermentation happening
and leavening occurring and taking place during the first few hours. The process continues until
the dough becomes a baked product. At 140 F or 60 C the yeasts are death, the bubbles they
formed are now trapped in a strong gluten framework. The alcohol evaporates during the
baking.
The yeast that we will be using is the active dry, which comes into two forms, granular
and instant. Active dry yeast is compressed yeast with the water removed and therefore is
granular and is usually mixed with warm liquid or added straight to the dough with the dry
ingredients this is the instant form. Active dry and instant yeast must be stored in a cool and dry
place. Compressed yeast takes the form of a springy, firm and grayish cake. It is usually
dissolved in warm liquid. A temperature of 80 to 90 F or 26 to 32 C is an ideal environment.
Chemical Leaveners – Baking soda and baking powder are the principal chemical
leaveners. Baking soda releases carbon dioxide to create it leavening action. It needs moisture
and an acid to work with. Several ingredients can provide the acid – cocoa, chocolate, honey,
molasses, buttermilk or fruit. Baking soda is not dependent on heat to produce carbon dioxide.
The batters made with the baking soda must be baked soon after mixing or else, the gases will
escape.
Baking powder is made up of 1 part of baking soda and 2 parts acid, which is cream of
tartar and cornstarch as a stabilizer. It is a more stable leavening agent and it needs heat for
maximum gas production. A baking powder batter can be held for a time without losing its
leavening power. It is usually used in cake formulas not having the acid needed by the baking
soda.
Mechanical Leaveners – Creaming and foaming are two processes where air bubbles
can be incorporated mechanically. The heat of the oven makes the air bubbles expand which
therefore acts as the leavener.
Creaming method is a process done by whipping air into a fat and sugar combination
until it is light and fluffy.
Foaming method incorporates air by beating into the eggs. This process is done in angel
food cakes, soufflés, meringues and others.
Steam - this is used as a leavener by vaporizing the moisture in the batter or dough
during baking. Water which is converted to steam may expand up to 1600 times its original
volume. It needs a high initial baking temperature. The water must reach 212 F (100 C) to
vaporize. Products leavened by steam are pie doughs, cream puffs, popovers and puff pastry.
EGGS
One ingredient that helps and supports other major ingredients is the egg. Egg proteins
are needed to assist gluten in providing structure. Eggs give moisture, since they are 75% water.
The fat in the yolk of the egg may play the role of a shortening in some of the formulas. When
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whipped to three or four times its original volume, it becomes an important leavening agent.
Whole eggs can be whipped to four times its original volume while whites can increase to eight
times and yolks can achieve two and half times their original volume.
Eggs also add color, flavor and texture to cakes, and other pastries. It also enriches their
flavor.
Eggs have the ability to produce different types of textures. Whipped eggwhites folded
into batters make lighter and fluffier products. Yolks are binders, when blended with other
ingredients; they help to hold batters together.
FATS
The most important function of fats is to shorten gluten strands. When fat is present, the
batter or dough rises higher before the gluten becomes rigid, therefore adding mass as well as
softening the texture and tenderizing the product. Fat also enhances keeping qualities of baked
goods by retaining moisture. It assists in leavening when they are used as creaming agents.
Butter used in pastry doughs also increases volume by releasing the steam however if such fat
has no water, it can not do this. Butter and other fats enhance the flavor of a finished product.
Various types of fats do not behave in the same way in baking and are not transferable.
Butter is 80% fat, 5% milk solids and 15% water. It is a natural fat with desirable
qualities and good flavor which enhances certain desserts and pastries. Water in butter gives it
its leavening ability. However, it has its drawbacks, it has a very low melting point making it
very difficult to handle. Also, butter is expensive.
Margarine is made from vegetable oils and contains about 14% water. It may replace
butter but lacks its rich and distinctive flavor.
Shortenings are fats made ideally for baking. It is made by hydrogenated animal and
vegetable fats. It is practically 100% fat and contains no water. They have a higher melting
point than butter or margarine. Regular shortening has strong and waxy texture; it has no flavor.
This is usually used in pie doughs and biscuits to obtain a flaky texture. They are good in
absorbing and retaining air when creamed, making them good leavening agents.
SUGARS
Sugars are used basically to add flavor and provide tenderness to a baked product. It also
gives color through caramelization or through its addition in brown sugar and molasses. It
absorbs and retains moisture that contributes to a baked product’s texture and keeping qualities.
It is also needed as food for yeasts. It assists in leavening by acting as a mixing agent with butter
or as a foaming and stabilizing agent with eggs to incorporate air into the batter.
Sugars have different textures and level of sweetness. They have a variety of individual
flavors.
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Granulated sugars are colored white and are from sugar canes. There are various
degrees of refinement. Granulated or table sugar is the most common. Confectioner’s sugar is
grounded white sugar with some cornstarch.
Brown sugars come from the same origin as white sugars but are less refined and
contain caramel and molasses. It is used for its flavor, color and moisture-retaining qualities.
Molasses is a liquid by-product of sugar refinement; it is an acid and is often paired with baking
soda.
Honey is a natural liquid sugar made by bees. It is used in cakes and cookies for
flavoring. It is also acidic.
Corn syrup, used in cookies, candies and icings is made from cornstarch. Because of it
chemical composition, it stops crystallization and gives a smoother texture as compared with
other sugars.
SALT
It acts as a seasoning, releasing out the flavors of baked goods just as it does in cooking.
It has an important function in yeast products. Salt stops the action of yeast, controlling its rate
of growth. It also strengthens gluten which traps the carbon dioxide more effectively, thus
improving texture.
FLAVORINGS
Most flavorings do not affect the chemistry of baking. Its role is to simply add taste. Use
the best quality possible. There are two types of flavorings; extracts which are oils dissolved in
alcohol. Vanilla, lemon and almond are the common extracts. Emulsions are oils emulsified
with water. Examples are lemon, orange and mint emulsions.
TECHNIQUES IN BAKING:
Before we start in discussing techniques in baking, cleanliness and orderliness should be
tackled and understood.
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Do your mise en place meaning having all your ingredients and equipments needed for a
dish prepared properly and ready for the process of cooking and baking. Also, before proceeding
with a baked product, make sure that the container it will be put in is ready.
Work quickly, not fast; just make sure that the batter or dough gets into the oven without
delay and in the most efficient way possible.
Make sure that all work tables are clean at all times.
Safeguard your hands when putting or removing a food item into the oven. The oven has
been preheated an hour before the start of your class. It is very hot. Every part of the oven has a
different temperature, make sure that the temperature needed to bake your food item is within the
range of your oven.
Baking times are just guidelines and approximates, which should not be taken strictly.
Due to the different behaviors of ingredients and equipments, the use of our five senses is the
best gauge to rely on if a baked product is done.
1. Measuring - is the most important part of baking and the source of everything
needed to be baked. Be very accurate in measuring all your ingredients and the
proper way to possess this is to have with you a proper set of measuring cups and
spoons.
Measuring Cups and Spoons: used for dry ingredients. You should have the
following measures: ¼, 1/3, ½, and 1 cup. For spoons, 1/8, ¼, ½ and 1 teaspoon,
as well as tablespoons, 1 and ½.
Measuring Glasses for Liquids: Liquid ingredients must be measured in a glass
measuring cup. Put the measuring cup on the counter, move down so that the
measuring cup is at eye level, and pour in the liquid. Keep an eye on the needed
measurement and stop when the liquid hits the mark. Always take the lower
meniscus.
Measuring Flour and Sugar: Scoop flour/sugar with a spoon, add to measuring
container and level off.
Leveling – always measure dry ingredients leveled with the top of the measuring
cup or spoon.
2. Sifting - a method of incorporating air into the flour. When a recipe asks for sifting
the flour with the other dry ingredients, it often done to blend them and to aerate
them.
All flours in our class have been pre-sifted.
3. Creaming - the creaming of sugar and butter is important part of baking, it

incorporates a great deal of air into the structure, lightening the texture of the cake. A
major factor in the creaming method is the temperature of the butter.
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4. Folding – is usually done when a light and airy ingredient has to be blended into a
heavier one.
5. Whipping – is done to incorporate air into an ingredient to lighten it and to give it

more volume. Usually done with cream, egg yolks and egg whites.
6. Tempering/ Lightening – a method of adding a small quantity of a whipped product

into a heavier batter to enable an easier way of incorporating the rest of the whipped
product.
7. Melting – as the word suggests, it means transforming a solid or a gel form

ingredient into its liquefied form. This is done with chocolate, sugar and other
baking ingredients.
WHITE CHOCOLATE MACADAMIA COOKIES
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Ingredients:
1 cup unsalted butter
2/3 cup white sugar
2/3 cup brown sugar
2 pieces egg
1½ tsps. vanilla extract
¼ tsp. salt
2¾ cups+2T. all purpose flour
1 tbsp. baking powder
1 cup macadamia nuts, roughly chopped
1 cup white chocolate chips
Procedure:
1. Using a standing or hand held mixer, Cream butter and sugar. Add in eggs one at a time
then vanilla extract.
2. Add dry ingredients together.
3. Mix in white chocolate chips and nuts by hand.
4. Drop by teaspoonfuls in cookie sheet. Put 2 inch space from each other.
5. Bake at 350° for 15-20 minutes.
CHOCOLATE CHIP COOKIES
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Ingredients:
1 cup unsalted butter
1 tsp. salt
1 tsp. vanilla
¾ cup white sugar
¾ cup brown sugar
2 pcs. eggs
2½ cups all purpose flour
½ tsp. baking soda
1 tsp water
1½ cups walnuts
2 cups semi sweet chocolate chips
Procedure:
1. In a mixer, beat butter until soft. Add salt, vanilla, sugar and beat. Add eggs and beat.
At low speed, add half of the flour. Scrape the bowl well, beat until incorporated.
2. In a bowl, blend baking soda and water, then add to dough mixture. Add remaining half
of the flour. Mix again.
3. Add in chocolate chips and walnuts. Mix by hand. Use rounded teaspoon for shaping.
4. Bake in a 350° for about 15-20 minutes.
OATMEAL RAISIN COOKIES
Ingredients:
11
2 cups all purpose flour

1 tsp. baking powder
½ tsp. baking sodas
½ tsp. salt
1 cup butter
2/3 cup granulated sugar
2/3 cup brown sugar
1 tsp. vanilla
2 pcs. eggs
1¼ cups oatmeal
½ cup raisins
½ cup pecans
Procedure:
1. Preheat oven to 350º.
2. Using a mixer Cream butter and sugars until light. Add vanilla and egg.
3. Combine all ingredients. Sift once. Stir into creamed butter.
4. Add oats, raisins and pecans by hand.
5. Scoop on a cookie sheet using a teaspoon or small scooper. Put it two inches away from
each other.
6. Bake in a 350º oven for 15 – 20 minutes.
SNICKERDOODLES
Ingredients:
12
1¾ cups all purpose flour

½ tbsp. baking powder
1 tsp. baking soda
pinch salt
pinch ground cinnamon
½ cup unsalted butter
1 cup sugar
1 pc. egg
½ tbsp. light corn syrup
1 tsp. vanilla
CINNAMON SUGAR:
2 tbsps. sugar
1 tsp. cinnamon
Procedure:
1. Preheat oven to 375º.
2. Cream butter and sugar until smooth.
3. Stir together all dry ingredients and sift once. Set aside.
4. Add eggs and corn syrup to the butter mixture. Beat until blended and smooth. Add
vanilla.
5. Beat in half of the dry ingredients. When the dough stiffens, stir in remaining dry
ingredients by hand using a wooden spoon.
6. Drop by teaspoonfuls in a cookie sheet. Flatten using bottom of a glass.
7. In a small bowl, add cinnamon and sugar together for garnishing.
8. Bake in 375° oven.
BROWNIES
ELISEO’S BROWNIES
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Ingredients:
¾ cup unsalted butter
2/3 cup Dutch processed cocoa
1¼ cups sugar
¼ tsp salt
1 tsp vanilla
3 pcs eggs
½ cup all purpose flour
½ cup chopped pecans
Procedure:
1. Preheat 350º. 9” x 9” square pan, lined, greased and lined.
2. Melt butter until very hot. Remove from heat and add in cocoa. Whisk well. Let
mixture cool. For a few minutes.
3. Whisk sugar, salt and vanilla into cooled cocoa mixture. Add all the eggs at once and
whisk again to combine. With spatula, fold in the flour until well combined. Fold in
nuts or whatever. Spread batter in the pan and bake until toothpick comes out moist and
gooey but not wet, 18 – 20 minutes. Do not over bake. Allow to cool completely before
cutting.
LIGHT AND MOIST BROWNIES
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Ingredients:
½ cup unsalted butter, pliable but not soft
1 cup sugar
3 pcs eggs, at room temperature
60 gms unsweetened chocolate, melted and hot
1 tsp vanilla extract
¼ tsp salt
1 cup walnuts, coarsely chopped
Procedure:
1. Preheat oven to 350. Grease an 8 inch square pan, line with wax paper.
2. Cream butter and sugar using a paddle attachment in a standing mixer until light and
fluffy. Scrape down sides of bowl every minute. Add eggs one at a time, scraping after
every addition. Add hot melted chocolate and continue beating for one minute on high
speed. Continue beating until the mixture looks smooth and dull.
3. Add remaining ingredients and fold in gently using a spatula.
4. Pour batter into baking pan and level the top. Bake for 30 to 35 minutes. Allow to cool
at least 2 hours before cutting into serving pieces.
CHEWY AND FUDGY BROWNIES
Ingredients:
15
110 gms unsweetened chocolate

½ cup + 2 tbsp. unsalted butter
3 pcs eggs
2 tsps vanilla
1¾ cups sugar
½ tsp salt
1¼ cups all purpose flour
1 cup walnuts, chopped
Procedure:
1. Preheat oven to 350. 8” square pan. Greased and lined.
2. Melt chocolate with butter. Set aside.
3. Whisk eggs and vanilla together in a medium bowl. Add melted chocolate and whisk to
combine. Add in dry ingredients. Mix together with spatula. The batter will be thick
and greasy looking.
4. Scrape batter into baking pan and press into place with a large rubber spatula. Bake for
about 50 minutes to 55 minutes. Let cool for at least 2 hours before removing, cutting
and serving. Better the next day.
BITTERSWEET BROWNIES
Ingredients:
16
170 gms bittersweet chocolate

½ cup unsalted butter
2 cups walnuts
¼ tsp baking powder
¼ tsp salt
2 pcs eggs
¾ cup sugar
½ tsp vanilla extract
2 tsps instant coffee powder
3 tbsps rum
Procedure:
1. Preheat oven to 350. Prepare an 8 inch square pan. Grease and line with aluminum foil.
Shiny side down.
2. Melt chocolate and butter. Stir to mix and set aside.
3. Sift dry ingredients together. Set aside.
4. Beat eggs, sugar, vanilla and coffee powder together on a standing mixer fitted with a
paddle attachment. Add melted chocolate mixture and mix. Add dry ingredients and
mix till well combined. Add nut and stir again. Pour into the prepared pan. Smooth the
top.
5. Bake for 40 minutes. When done, brush rum all over the top of the brownie cake. Let
stand until cool. Invert and serve.
SWEET MUFFINS
Ingredients:
¾ cup butter
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1 cup sugar
2¼ cups cake flour
1 tbsp baking powder
¾ cup fresh milk
½ tsp salt
1½ cups dried fruit, rehydrated with warm water
Procedure:
1. sugar until light, add in eggs ne at a time, then blend in dry ingredients alternately with
fresh milk. Mix dried fruits with some flour and add to mixture. Scoop into containers
then sprinkle with streusel. Bake for 20-25 minutes.
Cool well.
Streusel Topping:
¼ cup all purpose flour
¼ cup light brown sugar
2½ tbsps unsalted butter, softened
Dried Fruits: Cranberry –Lemon, Blueberry – Lemon, Mango, Pineapple

Natural or Golden Raisins – rehydrate with warm water, squeeze out water, mix with all purpose
flour.
May add zest of lemon
BASIC CREPE BATTER
Ingredients:
18
1 1/3 cups all purpose flour

2/3 cup milk
2/3 cup water
3 pcs eggs
¼ tsp salt
3 tbsp melted butter
Procedure:
1. Mix flour, salt in a bowl. Set aside.
2. In another bowl, mix eggs, milk and water.
3. Pour liquid mixture into dry mixture. Combine well Add in melted butter.. Let rest for 30
minutes.
4. Heat crepe pan until drops of water sizzles.
5. Pour ¼ cup of the crepe batter into the center or side of the pan and tilt in all directions.
The batter should cover the pan. Cook for 30 seconds.
6. Crepe may be flipped to cook the other side.
DESSERT CREPE BATTER
Ingredients:
1 cup all purpose flour
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2 pcs eggs
2 pcs egg yolks
½ cup milk
½ cup water
3 tbsps melted butter
2 tbsps liquer (depends on what filling you are using)
2 tbsps sugar
1/8 tsp salt
Procedure:
1. Mix flour, salt in a bowl. Set aside.
2. In another bowl, mix eggs, milk and water.
3. Pour liquid mixture into dry mixture. Combine well. Add in melted butter. Let rest for 30
minutes.
4. Heat crepe pan until drops of water sizzles.
5. Pour ¼ cup of the crepe batter into the center or side of the pan and tilt in all directions.
The batter should cover the pan. Cook for 30 seconds.
6. Crepe may be flipped to cook the other side.
CREPES SUZETTE
Ingredients:
½ cup butter, at room temperature
20
½ cup sugar
3 tsps grated orange zest
1 cup orange juice
2 tsps lemon juice
2 tbsp orange liquer ( Grand Marnier, Coutreau, Triple Sec )
2 tbsps brandy
10 – 12pcs. cooked crepes (dessert crepes – one recipe)
Procedure:
1. Cream butter and sugar until light using spoon. Add in orange peel, orange juice and
lemon juice. Heat mixture in skillet.
2. Dip cooked crepes into the mixture, fold twice and continue until all crepes are used.
3. Heat liqueur and brandy in a small saucepan. Pour over crepes and ignite. Serve
immediately.
CREPES SAMURAI
Ingredients:
5 pcs fresh yellow mango, sliced
21
¼ cup all-purpose flour

½ cup sugar
2 cups heavy cream
2/3 cup evaporated milk
4 pcs eggs, separated
2 tsps vanilla
1/8 tsp cream of tartar
½ cup sugar
Procedure:
1. Sift together all-purpose flour and sugar. Put in a bowl, add heavy cream and evaporated
milk, transfer into a saucepan, heat over low fire, and stir until it boils & thickens.
Remove from heat, add in eggyolks and vanilla. Put in an ice bath.
2. When custard has cooled, beat eggwhites until foamy, add in cream of tartar. When
yellow color had disappeared, add in sugar slowly, beat till stiff but not dry. Fold the
meringue into the custard and set aside.
Assembly:
Butter a large round baking dish. Layout a layer of crepes. Distribute mango slices. Top with
custard meringue. Cover with a layer of crepes and repeat. End with a layer of crepes and top
with custard. Bake in a preheated 350º oven for 15 minutes. Serve immediately.
GARLIC MUSHROOM SOUFFLE
Ingredients:
2 tbsps butter
22
3 tbsps. grated parmesan cheese

2 tbsps. olive oil
150 grams mixed fresh mushrooms, fresh button, shiitake, oyster, finely chopped
3 pieces garlic cloves, finely chopped
30 gms butter
50 grams all-purpose flour
1 cup fresh milk
1 tsp. Dijon mustard
4 pieces eggs, separated
salt and freshly ground pepper
Procedure:
1. Preheat oven to 400°F. Prepare 5 – 6 ramekins. Brush with butter, then dust with
parmesan cheese.
2. Sauté garlic in olive oil, add mushroom and cook. Cool well.
3. In another saucepan, melt butter, stir in flour and cook well.
4. Add in milk and whisk until thick and smooth.
5. Stir in mustard, eggyolk, and season with salt and pepper. Cover and cool.
6. Whisk eggwhite until stiff. Mix mushroom mixture into cooled base. Fold in eggwhites.
7. Gently transfer into ramekins and bake for 15 – 20 minutes. Serve immediately.
CHEESE SOUFFLE
Ingredients:
½ cup milk
23
2 tbsps butter
¼ cup flour
3 pieces Egg yolks
¾ cup grated hard cheese; e.g. Parmesan, Gruyere, Emmenthal
6 pcs. Egg whites
½ tsp salt
pinch nutmeg
pinch cayenne pepper
Procedure:
1. Prepare 4 pcs. ramekins, buttered and sprinkle with some cheese.
2. Melt butter in a saucepan. Add flour, cook for 3 minutes. Add ½ cup milk and whisk until
thick. Add yolks and cheese to base and season well. Cook awhile.
3. Add whipped egg whites and pour into molds and bake for 15 – 20 minutes for ramekins
or 40 minutes for a three cup mold.
Gruyere Souffle : 4 big ramekins – 20 minutes
SWEET SOUFFLES:
CHOCOLATE SOUFFLE
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Ingredients:
1/3 cup butter
3 tbsps AP flour
2/3 cup milk
3 tsps cocoa powder
1/3 cup sugar

2 pcs egg yolks
1½ tbsps liqueur or rum
6 pcs egg whites
2 tbsps. sugar
pinch salt
2 tsps vanilla
Procedure:
1. Prepare 4 pcs. ramekins. Brush with butter, dust with cocoa powder.
2. Melt butter at low fire. Add in flour, cook awhile, add milk and stir till thick. Add in
cocoa powder. Remove pan from fire, add in chocolate and vanilla and mix well. Add
egg yolks, sugar and rum. Cool.
3. Whip egg whites to soft peaks, take a third of the whipped egg whites to lighten the base,
then fold in the remainder. Pour into the mold and bake in the oven for 15 – 20 minutes
or 40 minutes if it is a 3 cup mold.
MOCHA SOUFFLE
Ingredients:
1½ cup milk
25
1/3 cup AP flour

¼ cup butter
¼ cup strong coffee (¼ cup water + 1 ½ tbsps. coffee powder)
1 tbsp brandy
5 pieces egg yolks
6 pieces egg whites
4 tbsps sugar
Procedure:
1. Prepare 6 pcs. ramekins.
2. Warm milk. Mix butter and flour to form a roux. Over low flame, add milk slowly and
stir base thickens and returns to a boil. Remove from heat. Turn into another bowl. While
stirring add coffee and brandy. Gradually add yolks.
3. Whip whites to very light peaks, add sugar carefully till soft but not dry peaks are
achieved. Stir a third of the whites to the base and fold in the remaining whites. Pour in
the ramekins-2/3 or ½ of the way only and bake for 15 – 20 minutes. Serve immediately.
ORANGE SOUFFLE
Ingredients:
¼ cup butter
1/3 cup sugar
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¼ cup sugar
3 pieces eggyolk
1/3 cup all-purpose flour
1 cup fresh milk
3 tbsps. orange liquer
grated rind of 2 pieces of oranges
5 pieces egg whites
¼ cup sugar
confectioner’s sugar
Procedure:
1. Preheat oven to 400°F.
2. Prepare 4 – 5 pieces ramekins brush with butter and sprinkle with sugar. Set aside.
3. Whisk ¼ cup sugar and eggyolk in a bowl until thick. Gently fold in the flour.
4. Bring fresh milk to a boil. Gradually pour into the eggyolk mixture. Return to heat and
cook over medium heat, stir at all times until thick and smooth. Remove from heat, add
in orange liqueur and orange rind. Cool.
5. Whisk eggwhites to soft peaks, add the remaining ¼ cup sugar and continue whisking
until stiff peaks form. Fold into the orange base.
6. Spoon mixture into ramekings and bake for 15 – 20 minutes until soufflé is well risen,
top is browned and middle part is moving.
7. Dust with confectioner’s sugar and serve immediately.
CUSTARDS:
CRÈME BRULEE
Ingredients:
2 1/3 cups heavy cream
27
2/3 cup milk

½ cup sugar
2 pcs eggs
4 pcs eggyolks
1 piece vanilla bean, slice into 2 pieces
¼ cup white sugar, for torching
Procedure:
1. Preheat oven to 300 degrees.
2. Heat cream, milk, sugar and vanilla bean in a heavy saucepan to almost boiling. In
another bowl, using a wooden spoon beat whole eggs and eggyolks until well combined.
3. Gradually whisk in a fourth of the milk mixture into the eggs, mix well, then add the rest.
Scrape off vanilla pods. Add in custard.
4. Pour custard into containers. Place on a baking pan, and then add water into it to come
midway to the level of the container.
5. Bake for 20 – 30 minutes until sides are a bit set. When done, remove custard from water
bath and cool. Cover and chill.
6. Before serving, sprinkle some white sugar and broil until burnt using a blow torch.
Watch closely. Serve immediately.
CRÈME CARAMEL RENVERSEE
Ingredients:
¾ cup sugar
water to moisten sugar
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1½ cup heavy cream

1½ cup milk
4 pcs eggyolks
4 pcs whole eggs
2/3 cup sugar
1 piece green lemon, remove whole 3 pieces
Procedure:
1. Heat sugar and water in a 6” or 8” cake pan until caramel color. Immediately put in an
ice bath to stop the cooking of the sugar. Set aside.
2. Heat cream and milk with lemon rind until almost boiling. Meanwhile, beat eggyolks,
eggs and sugar till well combined. Add in cream mixture and continue mixing until
uniform in color. Strain and pour into the cake pan.
3. Set pan into a baking pan with water and bake for 45 minutes to an hour in a 325 degree
oven. Remove from warm water. Cool before removing from mold.
POT DE CRÈME
Ingredients:
1¼ cups heavy cream
1¼ cups fresh milk
185 grams bittersweet chocolate, finely chopped
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3 tbsps cocoa powder

6 pieces egg yolks
¼ cup sugar
1 tsp. vanilla extract
Procedure:
1. Preheat oven to 300 - 325°F.
2. Butter 8 – 10 espresso cups. Prepare a roasting pan.
3. In a saucepan over low heat, mix heavy cream, fresh milk, cocoa powder and chocolate.
Stir until chocolate melts. Do not boil.
4. Beat eggyolks and sugar until blended. Pour hot chocolate over egg mixture. Stir, then
add all of the liquid.
5. Pour the mixture over sieve, skim off foam. Pour mixture into containers.
6. Put container in a roasting pan, add water halfway up the sides of the molds. Cover with
the pan with foil. Bake for 40 – 45 minutes. Cool for sometime before removing foil.
7. Remove from water bath. Cover and refrigerate until well chilled for at least 2 hours or
overnight. Serve with some whipped cream.
ICE CREAM
GELATO BASE
Ingredients:
30
2 cups fresh milk

1 cup heavy cream
1 tsp. unflavored gelatin
2 tbsps. non fat milk powder
2 tsps. glucose
2 tbsps. light corn syrup
¾ cup sugar
Procedure:
1. Mix dry ingredients together.
2. Simmer milk, cream, corn syrup, glucose. Whisk in dry ingredients. Simmer for another
5 minutes. Cool in an ice bath. Chill mixture. Freeze in an ice cream machine.
CRÈME ANGLAISE for ICE CREAM
Ingredients:
3 cups fresh milk
1 cup cream
1 cup sugar
8 pieces egg yolks
Procedure:
1. Simmer milk, cream and sugar.
2. Whisk egg yolks in a bowl. Temper yolks. Put tempered mixture into barely simmering
mixture. Cook until thick. Nape stage.
3. Strain if necessary. Cool in an ice bath. Chill overnight.
VANILLA ICE CREAM
Ingredients:
1 recipe crème anglaise for ice cream
1 pc. Vanilla bean
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Procedure:
1. Scrape vanilla bean. (Don’t throw vanilla pod)
2. Same procedure in making crème anglaise but steep vanilla bean and pod with step no. 1
of crème anglaise.
COFFEE ICE CREAM
Ingredients:
1 recipe crème anglaise for ice cream
1½ tbsps. coffee powder
pinch of salt
Procedure:
Same procedure in making crème anglaise but add coffee powder to step no. 1 of crème
anglaise.
FRAGOLE GELATO
Ingredients:
1 recipe gelato base
1½ cups frozen or fresh strawberries
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¼ cup sugar
2–3 tsp. lemon juice
drops red food color if needed
Procedure:
1. Puree strawberries. In a saucepan, simmer strawberry puree and sugar. Add lemon juice
just before turning off the heat. Put in an ice bath and cool puree.
2. Mix into gelato base. Chill overnight. Freeze in an ice cream machine.
TRIPLE CHOCOLATE ICE CREAM
Ingredients:
1 recipe gelato base
1/4 cup dutch cocoa powder
120 grams unsweetened chocolate
30 grams bittersweet chocolate
½ cup cream
¼ cup strong coffee
2 tsps. kahlua, optional
pinch salt
chocolate chips (optional)
Procedure:
1. Mix cocoa powder with gelato base.
2. Melt chocolate and cream in a double boiler. Add coffee. Add gelato base and mix. Cool
in an ice bath. Chill overnight.
SORBETS:
BASIC SYRUP
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Ingredients:
2 cups water
1¾ cups sugar
¼ cup light corn syrup
1½ tsps. unflavored gelatin
Procedure:
1. Mix water and sugar together. Sprinkle gelatin and stir. Add corn syrup and simmer
until slightly thickened. Cool in an ice bath.
MERINGUE FOR SORBETS
Ingredients:
¼ cup eggwhites
1 cup sugar
pinch salt
Procedure:
1. In a mixing bowl, mix all ingredients and whisk over simmering water until sugar is
dissolved.
2. Transfer to an electric mixer and beat at medium speed while mixture is hot. Beat to stiff
peaks stage.
NOTE: Use excess boiled icing used for piping.
LEMON ANISETTE SORBET
Ingredients:
¾ - 1 cup lemon juice
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zest of 3 lemons
3 cups basic syrup
3 tbsps. meringue
¼-½ tsp. anisette
2 drops of yellow food color
Procedure:
1. Steep lemon zest in syrup for 10 – 15 minutes. Cool syrup in an ice bath. (Zest may be
strained)
2. Mix lemon juice, syrup, anisette and meringue together. Churn in an ice cream machine.
 Add 1 ½ cups of water may be added to produce a lighter sorbet

 May use orange.
KIWI SORBET
Ingredients:
2 cups kiwi puree
1 tsp. lemon juice
3 cups basic syrup
3 tbsp. meringue
3 drops green food color
Procedure:
1. To puree kiwi: Take out center part of kiwi and set aside. Put outer part in a blender.
Add food color and lemon juice. Strain the central part of the kiwi to get all the juices.
2. Mix kiwi puree, syrup and meringue. Churn in an ice cream machine.
RASPBERRY SORBET
Ingredients:
2 cups frozen raspberry
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¼ cup sugar
1 tbsp. lemon juice
3 cups basic syrup
3 tbsp. meringue
Procedure:
1. Simmer frozen raspberry with sugar for 5 – 7 minutes. Add lemon juice off heat. Cool
puree.
2. Mix raspberry puree, basic syrup and meringue. Churn in an ice cream machine.
* May use mango, pineapple – taste for flavor.
PASTRY DOUGHS
Making pastry is one essential skill needed in baking. In pastry making, it is important
that the gluten in the flour is not developed so no heavy kneading is done. Also, to prevent the
finished pastry from being greasy or heavy, it is important that the fats do not begin to turn oily
36
or melt as one works with the mixture, so most of the ingredients must be cold and firm, coming
in straight from the refrigerator when possible. Work rapidly, handling the mixture as little as
possible.
To make basic short pastry by hand, lightly toss the flour and any other ingredient with
the fat so pieces of fat are coated in flour. Gently, rub the flour and the fat between the
fingertips, a small quantity at a time until there are no visible lumps of fat and the mixture
resembles fine crumbs. As one works, lift your hands up to the rim of the bowl so the mixture
will be aerated as it falls down.
Bind the mixture together with ice cold water, or any other liquid, using only just enough
to make a soft dough. If the dough is dry and hard, it will be difficult to roll out and use, but if it
is too wet and sticky it will be tough and heavy when baked. Once the dough comes together,
turn it onto a lightly floured work surface and very gently and briefly knead the dough to make it
smooth and even.
Resting the dough must be done, for at least 30 minutes to an hour in the refrigerator so
as to ease the handling and rolling of the dough. Chilling helps the dough relax and to cool the
fat that has been incorporated.
TRADITIONAL QUICHE DOUGH
Ingredients:
37
½ tsp salt
85 grams unsalted butter, chilled and cut into ¼” inch pcs.
3 tbsps. shortening,chilled and cut into ¼” inch pcs. = 45 gms.
1 piece egg, beaten
6–7 tbsps. cold water
Procedure:
1. Sift together dry ingredients.
1. Cut in butter and shortening into dry ingredients and rub between fingertips until it
resembles coarse meal. Add egg.
2. Add enough water for the dough to bind together. Rest in the refrigerator for 30 minutes
to an hour.
3. Roll out dough into circle to fit a quiche/tart pan. Fill with custard mixture.
CUSTARD MIXTURES:
QUICHE LORRAINE
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Ingredients:
1 recipe quiche dough
150 gms bacon, sliced while frozen
100 gms shredded cheese, Gruyere
4 pcs eggs
1 cup cream
½ cup milk
salt and freshly ground pepper
nutmeg
1 – 8 inch quiche pan
Procedure:
1. Fry bacon till crisp but not burned. Set aside to drain off fat.
2. Beat eggs until well combined, add in cream and milk. Season. Set aside.
3. Scatter bacon and cheese on quiche dough.
4. Pour egg – cream – milk mixture. Sprinkle nutmeg over the filling.
5. Place on the lowest rack in a 350 degree oven and bake for about an hour or until filling
is slightly puffed and lightly browned on top. Let stand at least 10 minutes before cutting
in wedges, may be served hot, warm or at room temperature.
ASPARAGUS QUICHE
Ingredients:
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1 piece canned green asparagus, strained

½ cup cream cheese
1 pc egg yolk
1 cup heavy cream
3 pcs eggs
¾ tsp salt
½ tsp pepper
100 gms ham, julienned
1/3 cup grated parmesan
8” quiche pan
Procedure:
1. Roll out quiche dough.
2. Preheat oven to 350 F. In bowl, blend cream cheese and yolk, gradually mix in cream.
Beat in whole eggs. Season with salt and pepper.
3. Distribute sliced asparagus and ham over the quiche dough. Pour in custard. Sprinkle
parmesan on top. Bake for 50 minutes.
4. Let rest for 15 minutes before removing from molds.
5. Bake again for 40 minutes. Let rest for 15 minutes before serving.
SPINACH QUICHE
Ingredients:
40
1 bundle Baguio spinach leaves, blanched, dried and chopped

(100 – 150 grams leaves)
100 gms assorted cheeses, grated
(50 gms., gruyere & 50 gms., parmesan)
4 pcs eggs
1 cup heavy cream
½ cup fresh milk
salt
freshly ground pepper
8” tart/ quiche pan
Procedure:
Follow the same procedure as Quiche Lorraine.
THREE MUSHROOM QUICHE
Ingredients:
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¼ cup butter
1 piece onion, chopped
150 gms fresh button mushrooms, sliced
2 pcs dried shitake mushrooms
1/3 cup hot water
50 gms fresh oyster mushrooms, sliced
1 cup heavy cream
½ cup fresh milk
4 pcs eggs
100 gms assorted cheeses, grated
salt
freshly ground pepper
Procedure:
1. Refresh dried shitake mushrooms using hot water. Set aside for 10 minutes and slice.
2. Melt butter in a saute pan. Add in onions and cook until translucent. Add button and
oyster mushrooms, cook for 10 minutes. Add in shitake mushrooms and mix well.
Season and taste. Set aside to cool. Preheat oven to 350.
3. Meanwhile, beat eggs until well combined. Add in cream and milk. Season and taste.
Set aside.
4. Sprinkle mushroom mixture into quiche dough. Add in grated cheese. Then pour
custard. Bake for 40 – 50 minutes till set.
PATE BRISEE
This pastry with its short and light, crumbly texture is the simplest to make and most
versatile to use. In its most basic form, it is dough made from flour, fat, salt, and some cold
water. The shortness of the pastry depends on the type of fat used and the way it is incorporated
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into the flour. Firm unsalted butter gives the best flavor, but a mixture of lard or shortening and
butter gives the best texture – and that important melt-in-the-mouth quality.
Ingredients:
1 1/3 cups all purpose flour
1 tbsp. sugar
¼ tsp salt
½ cup unsalted butter, chilled and diced
3–5 tbsps cold water
Procedure:
1. Sift dry ingredients together.
2. Add in diced butter and toss lightly until well coated with flour.
3. Rub the fats into the flour with your fingertips until it resembles coarse meal.
4. When the mixture looks like fine crumbs with no clumps of fat, gradually pour in the
water while stirring with a fork. Keep stirring until the dough comes together. Turn onto
a floured work surface and use your hands to bring the dough together to form a ball.
Chill for 20 minutes.
APPLE PIE
Ingredients:
43
1/3 cup shortening, very cold

3/4 cup butter
1 tsp salt
5–6 tbsp cold water
Procedure:
1. Same as all the pastry dough made. If the pastry is too sticky to handle, chill in the
freezer for 5 minutes.
2. Cut the ball into 2 and roll between 2 pieces of waxed paper and shape into a circle.
Transfer to a pie plate that has been generally spread with butter. Fill pie and cover with
remaining crust.
Filling:
5 pcs. apples, peeled, cored and sliced
½ cup brown sugar
¼ cup granulated sugar
2 tbsps all purpose flour
2 tbsps tapioca
3 tbsps grated cheddar cheese
½ tsp cinnamon
¼ tsp nutmeg
1½ tsps lemon juice
¼ cup butter
Procedure:
1. Toss together all the dry ingredients in a bowl. When the bottom crust is ready, sprinkle
about a third of the sugar mixture and arrange the apple slices, about half the amount in
concentric pattern.
2. Sprinkle another third of the sugar and top with remaining apples. Sprinkle the
remaining sugar mixture and distribute the lemon juice.
3. Dot the pie with the butter and cover this with the top crust, seal the edges by crimping
the pastry. Slit the top crust to allow steam to escape. Brush the crust with beaten egg to
color nicely.
4. Bake in a preheated oven set at 400 degrees for 50 minutes or until golden in the middle
rack of the oven.
CHOCOLATE WALNUT PIE
Ingredients:
200 gms bittersweet chocolate, chopped
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¼ cup + 1 ½ tbsp dark rum

3 pcs eggs, beaten
½ cup brown sugar
1 cup light corn syrup
2 tsp vanilla
¼ tsp salt
½ cup unsalted butter, melted
1½ cups coarsely chopped walnuts
1 recipe Pate Brisee or ½ of apple pie dough
9” pie plate
Procedure:
1. Preheat oven to 350 degrees. Melt chocolate in ¼ cup rum over double boiler till smooth.
2. Roll pate brisee in pie plate.
3. In a bowl, combine eggs, sugar, syrup, vanilla and salt. Beat till blended. Add chocolate
mixture. Stir in melted butter and walnuts.
4. Pour filling into an unbaked 9 inch pie shell and bake 60 - 65 minutes or till pie is barely
set in the center. Transfer to a rack to cool.
5. Before serving, whip some cream with the remaining rum till soft peaks form. Serve a
generous amount of whipped cream with each slice.
PECAN PIE
Pie dough:
5 tbsps cold unsalted butter
45
5 tbsps cold shortening

½ tsp salt
2 tbsps granulated sugar
4–5 tbsps cold water
Filling:
1½ cups pecan nuts
3 pcs eggs
1 cup dark corn syrup
½ cup packed dark brown sugar
½ tsp vanilla
1 tbsp rum
½ cup heavy cream
¼ tsp salt
2 tbsps unsalted butter, melted
8” pie plate
Procedure:
1. Toast pecan nuts in a pan over high heat until lightly browned. Chop coarsely. Heat
oven to 350◦F degrees.
2. In a bowl, beat the eggs with a whisk until blended. Whisk in corn syrup, brown sugar,
vanilla, cream, salt and melted butter.
3. Roll out dough and fit into a 9” pie pan. Trim, leaving a ½ inch overlap. Fold the excess
dough back under the crust and crimp with fork or fingers.
4. Fold pecans into the filling, pour filling into the pie shell, and bake for 50 - 60 minutes
until knife inserted in the center comes out clean. Be careful not to over bake, as filling
will become tough and hard. Cool to room temperature before serving.
PASTRY CREAM
It is a very thick custard sauce with the addition of flour or cornstarch or both as an added
thickener. It is used to fill pastries such as éclairs or profiteroles and is often used as a filling for
46
cakes. Usually flavored with vanilla but you can also used liquor such as rum or bourbon or
substitute lemon or orange extract?
There are many problems in making pastry cream, that’s why one has to make sure of the
proper measurement of ingredients, the use of techniques and right temperature in heating the
mixture.
PASTRY CREAM #1
Ingredients:
1¼ cups fresh milk
½ cup heavy cream
3 pcs egg yolks
½ cup granulated sugar
pinch of salt
1 tbsp. unsalted butter
1 tsp vanilla
Procedure:
1. Combine milk and heavy cream in a bowl. Set aside.
2. Whisk sugar, flour and salt in a bowl for 1 minute, until light and fluffy. Add ½ cup of
the milk mixture. Add eggs. Mix well warm the rest of the milk mixture. Add about ½
cup of the hot milk to the egg mixture, whisking constantly but gently. When mixed,
slowly pour in the remaining milk, whisking slowly to incorporate.
3. Place pan over medium heat, and whisking gently but constantly, heat until mixture
thickens, 5 to 7 minutes. Continue on whisking gently until the mixture boils, give it
another 30 seconds and remove from heat.
4. Strain custard into a small bowl. Add vanilla and butter then stir gently to incorporate.
Smooth top with a spatula and place cling film on the surface of the pastry cream.
Refrigerate until needed.
VARIATIONS:
Chocolate Flavored – Stir 50 gms of melted bittersweet chocolate into the mixture after
it has been strained.
47
Coffee Flavored – Dissolve 2 tsp of instant coffee in 1 tbsp hot water. Let cool and then
stir into strained custard.
Mocha Flavored – Stir 30 gms of bittersweet chocolate into the coffee flavored custard.
Butterscotch Flavored – Use Dark brown sugar instead of white sugar, increase vanilla
to 1 tbsp, and stir 1 tsp bourbon and 1 tbsp soft butter into the strained, warm custard.
Pineapple Flavored – Replace vanilla with 1 tsp lemon juice and add ½ cup well drained
crushed pineapple to the cooked and strained filling.
Lemon Flavored – Replace vanilla with ¾ tsp lemon extract and add 1 tsp grated lemon
zest to the cooked and strained filling.
Orange Flavored – Replace vanilla with ¾ tsp orange extract and 1 tsp grated orange
zest to the cooked and strained filling.
To lighten pastry cream:

1. Whisk 1 cup heavy cream until soft peaks. Set aside.
2. Beat pastry cream with wooden spoon. With a spatula, fold in whipped cream.
Chill. Use immediately.
FRUIT TART
Ingredients:
1 recipe pate brisee
48
1 recipe pastry cream # 1, lightened

½ cup heavy cream, pour and whip
assorted fruits: peaches, kiwi, mangoes,
strawberries and others.
Nappage or mirroir
Almond flakes
Procedure:
1. Make pate brisee according to general procedure. Refrigerate for at least 1 hour. Roll
out to fit a 9” tart pan. Dock and blind bake in a preheated 350 degree oven for 20
minutes or until golden brown. Cool.
2. Make pastry cream. Cool over ice bath. Whip cream and fold into the pastry cream. You
may flavor with liquer if you want. Fill crust. Top with assorted fresh fruits. Brush with
nappage. Decorate with toasted nuts.
To use gelatine: Sprinkle ½ pack of gelatine into ¼ cup of water. Let bloom.
In simmering water, put container of bloomed gelatine and heat until fully melted. Cool
well. Make sure it is cooler or at the same time temperature it will added to.
CHOUX PASTRY
Unlike rubbed in pastries, choux is cooked in a sauce pan before it is baked in the oven.
The soft dough – made from butter, water, flour, salt and egg is piped or dropped in spoonfuls
49
into a baking sheet. In the oven, it rises and puffs up to make a crisp, hollow container. Choux
pastry is used for éclairs and profiteroles to be filled with pastry cream, whipped cream or ice
cream, or beignets which are deep fried fritters served with a fruit sauce.
In making choux pastry, it is important to measure the ingredients very carefully and
accurately. In addition, the water must not boil and begin to evaporate before the butter in it has
melted. The eggs should be added gradually because if too little is beaten to the dough it will be
hard and flat; if too m much is added the dough will be too soft and will not hold a shape.
Ingredients:
¾ cup all purpose flour
½ cup water
pinch salt
pinch sugar
¼ cup unsalted butter, diced
2–3 pcs eggs
Procedure:
1. Sift the flour and put in a container. Set aside.
2. Put the water, salt and butter into a medium sized sauce pan and heat gently until the
butter has completely melted. Rapidly bring the mixture to a boil.
3. Immediately remove from heat and add all the flour. Beat vigorously with a wooden
spoon. Return pan to a low heat and beat the dough for half a minute to dry it slightly. It
should come away from the sides of the pan to form a smooth ball. Let cool by beating
with a wooden spoon. Transfer mixture to the bowl of a standing mixer.
4. Gradually beat in egg, mixing well after each addition. Beat in just enough eggs to make
a smooth and shiny paste like dough that falls from the spoon when lightly shaken. Keep
covered until ready to use.
5. Bake in a 400 ° for 20 - 25 minutes.
CHOUX PASTRY SHAPES AND FORMS:

1. ¼” DOTS BALLS – Petit puffs for soups
2. ½” BALLS – profiterole or cocktail puffs
3. 1” BALLS – Cream puff
4. ½” WIDE x 4” LONG – Eclairs
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CHEESE FLAVORED COCKTAIL PUFFS: To one recipe Choux Pastry, add 80 – 100 gms.,
grated cheese (Emmental, Parmesan,Blue Cheese and Edam). Pipe into sizes. Bake at 375 – 400 .
Serve warm.
FILLED COCKTAIL PUFFS: Cool cocktail puffs well. Bore a hole underneath the puffs. Pipe
in filling; (boursin, spread or pate). Serve immediately.
PROFITEROLES: Cook profiteroles well. Make pastry cream and lighten with ½ cup whipped
cream. Flavor your pastry cream. Bore a hole underneath profiteroles. Fill with pastry cream
mixture. Lay on a platter, pipe some crème chantilly on top and sides of profiteroles. Decorate
with chocolate syrup.
CREAM PUFFS: Cool cream puffs. Make pastry cream and lighten with ½ cup whipped cream.
Flavor with liquer or some extract. Slice in half each profiterole. Spoon some pastry cream on
each puff. Cover with caramel glaze.
ECLAIRS: Do éclairs. Same procedure as cream puff filling but flavor with chocolate or
hazelnut. Slice in half each éclair. Cover with chocolate glaze.
TOPPINGS:
1. Chocolate Glaze
Ingredients:
¼ - 1/3 cup heavy cream
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Procedure:
Heat cream to a simmer. Add chocolate and stir till smooth. Cool to room temperature.
Glaze top of cream puff.
2. Caramel Glaze
Ingredients:
1 cup sugar
1/3 cup water
Procedure:
Boil till caramel in color and spoon on top of cream puffs.
3. Powdered Sugar
Sprinkle some powdered sugar on top of each cream puff.
CAKES
The ultimate test in baking is when one does a cake. The simplest and most versatile cake
used by pastry chefs all over the world is the genoise. It is made by beating eggs and sugar
together and then folding in the flour. The flour should always be well sifted before mixing into
52
the mixture. Butter should always be added last and then carefully mixed, so that the mixture will
not drop down and become heavy.
When baking pans are filled, it should not stand but should be placed in a preheated oven
as quick as possible, and when a sponge is baked, it should always be turned over immediately to
prevent it from shrinking.
Never stir in the flour in cake mixtures, always fold in. Stirring breaks down the air cells
formed during the beating process and will render a heavy mixture. The yield will be less also
and the cake will be heavy when baked.
SPONGE CAKE
Ingredients:
1¼ cups sifted cake flour
53
½ cup sugar
1 tbsp. light corn syrup
2 tbsps. water
1 tsp. vanilla
½ tsp. salt
6 pcs. eggs, separated
1 tsp. baking powder
½ tsp. cream of tartar

½ cup sugar
Procedure:
1. Preheat oven to 350ºF. Bake in a 9 x 3 round pan.
2. Stir together all dry ingredients except sugar. Set aside.
3. Mix eggyolks, sugar, syrup, water and vanilla. Whisk until triple in volume. Fold in to
flour mixture and blend well. Set aside.
4. In another bowl, beat the eggwhites with cream of tartar. Gradually, add sugar and
continue whisking until soft peaks.
5. Fold yolks mixture into eggwhites.
6. Pour into a 9” inch round pan.
7. Bake for 25 – 30 minutes. Cool as directed.
CHIFFON CAKES
 The recipe was created by a professional baker in the late 1920’s which was bought by a
leading flour company.
54
 It is quite similar to a sponge cake but uses oil and less sugar producing a tender and less
sweet cake.
 It contains leavening agent, baking powder and stiffly beaten eggwhites which will
contribute to it’s rather “spongecakelike” texture.
Ingredients:
2¼ cups cake flour
1½ cups sugar (1 cup + ½ cup)
2 tsps. baking powder
¼ tsp. salt
½ cup vegetable oil
7 pcs. egg yolks
¾ cup water (add flavoring if needed)
2 tsps vanilla
9 pcs. egg whites
1 tsp cream of tartar
Procedure:
1. Preheat oven to 350 – 375. Use a 9 x 13 rectangular pan. Line bottom of pan.
2. Sift flour, 1 cup sugar, baking powder and salt. Whisk to blend. Set aside.
.
3. In a separate bowl, whisk together oil, eggyolks, water and vanilla. Pour the liquid
ingredients into the flour mixture and beat until smooth.
4. Place eggwhites in a bowl, whip until frothy. Add cream of tartar and beat until soft
peaks just begin to foam. Slowly, add remaining ½ cup sugar and beat until whites are
stiff but not dry. Fold in flour-egg mixture into the eggwhite mixture.
5. Pour the mixture into a bottom lined rectangular pan. Bake for 30 to 40 minutes.
6. Press lightly with fork; it must spring back, if not bake for an additional 5 to 10 minutes.
7. Remove pan from oven and set on a wire rack to cool for an hour. Run a knife around
the sides before removing from the pan.
ORANGE VARIATION: Add 2 tbsp fresh orange juice and 1 tbsp grated orange to the ¾
cup water.
MOCHA VARIATION: Add 2 tbsp instant coffee into the ¾ cup water which has been
heated.
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LEMON VARIATION: Add ½ tsp. lemon extract and ¼ - ½ tsp. lemon zest.
CHOCOLATE VARIATION: Replace ¼ cup cake flour with ¼ cup cocoa powder and 2
tsps. chocolate flavor.
POUND CAKE
 Derived its name from a 17th century English cake that was made with all ingredients
weighing a pound each.
 This is a rich cake that is also light and delicate but full flavored.
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 Temperature of ingredients and proper mixing methods are the key to a good pound
cake.
Ingredients:
1 2/3 cups cake flour
½ tsp salt
1 cup unsalted butter, softened but still firm
1½ cups granulated sugar
5 pcs eggs at room temperature
1½ tsps. vanilla
1 tsp. grated lemon zest
Procedure:
1. Put oven rack in the center position. Preheat at 325º. Grease a 9 x 5 x 3 inches metal
loaf pan with shortening.
2. Sift together flour and salt. Set aside
3. Beat butter until smooth, light colored and creamy. Gradually, add sugar and beat until
light and fluffy around 5 minutes.
4. Add whole eggs, one egg at a time. Make sure the egg is well incorporated before adding
the next. Add vanilla and lemon zest and beat till thick. Add flour in three additions,
folding with a spatula. Make sure batter is well mixed. Scrape up bottom of the bowl
frequently.
5. Pour into pan and bake for 1 hour and 10 minutes. Cool at least 1 hour before slicing and
serving.
BUTTER CAKE
Ingredients:
12 pcs eggyolks
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1½ cups unsalted butter

1½ cups sugar
3½ cups cake flour
6 tsps baking powder
¾ cup fresh milk
7 pcs eggwhites
1 cup sugar
2 tsps. lemon or orange zest
Procedure:
1. Preheat oven to 325°. cream butter, eggyolks, lemon or orange zest and 1 ½ cups sugar
until light for 15 minutes.
2. Sift cake flour and baking powder three times and fold by hand in four additions. Add to
butter mixture, beginning and ending with flour, alternate with fresh milk. Set aside
3. In another bowl, whisk Beat eggwhites till foamy, add sugar and beat till soft peaks. Fold
meringue into butter mixture. Pour mixture into a grease lined cake pan include the
sides.
4. Bake for 1 hour.
Pans to use:
1 piece 10 x 14 x 3
2 pieces 7 x 10 x 3
3 pieces loaf pans 9 x 5
BUTTERCREAM ICING
Ingredients:
4 pcs egg whites
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½ tsp salt
1¼ cup sugar
350 gms unsalted butter, cut in cubes and cooled
100 gms shortening, cut in cubes and cooled
Procedure:
1. Beat egg whites, salt and sugar in a bowl over simmering water. Heat until lukewarm to
touch.
2. Do not stop whisking. Transfer into mixer and continue whisking until soft peaks form.
Cool while mixing.
3. Slowly, add cubed butter and shortening.
4. Beat until light and fluffy. Flavor as needed.
FLAVORING:
Mocha: Dissolve 1 ½ tbsps instant coffee powder in 2 tbsps water.

Pour into mixture after adding butter and shortening.
Orange/Lemon: Add in zest if lemon or orange, then add 1 tsp orange or lemon
juice.
Chocolate: lessen butter by a 100 gms, add 200 gms melted chocolate to the icing.
Vanilla: add in 2 tsps vanilla extract
WHIPPED CREAM FROSTING
Ingredients:
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1½ cups non dairy whipping cream, cool

¾ cup heavy cream, cool
2 tbsps confectioner’s sugar
1½ tsps vanilla
Procedure:
1. Whisk Pour and Whip until soft peaks, pour in heavy cream and confectioner’s sugar and
continue whipping until soft peaks form.
2. Add in vanilla extract. Use to fill and frost cake
MERINGUE TORTE
Ingredients:
6 pcs eggwhites
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¾ cup sugar
1 cup nuts (kasuy, walnuts, etc.), chopped coarsely
1 tsp vanilla
Procedure:
1. Beat egg whites till stiff and sugar gradually and continue beating.
2. Add vanilla, fold in nuts and spread on an aluminum foil lined pan (3 pieces) ad bake for
1 ½ hours at 300 °F.
BUTTERCREAM FILLING
Ingredients:
½ cup water
1 2/3 cups sugar
6 pcs egg yolks
1 ½-2 cups butter, cold
1 cup cashew, chopped
Procedure:
4. Boil water and sugar till soft ball stage. Pour over beaten egg yolks gradually, continue
until it is thick. Add butter slowly. Fill meringue torte.
BREADS
Breads only became quite popular in our country during the last 30 years. Only when
traveling became accessible for everyone did we learn more about different cultures and cuisines.
We were always accustomed to pullman bread which was used for common sandwiches. During
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the 1970’s when pandesal became such a fad, We Filipinos started eating bread for most of our
meals. When hotels and restaurants begun sprouting did we get to try different types of bread.
Common breads we eat are the following; whole wheat, rye, ciabatta, foccacia and a lot more.
Each using a different type of flour.
Bread is leaven using yeast which is the one of the smallest type of living organism. It
is microscopic and is a single cell organism, as it grows it converts its food to alcohol and carbon
dioxide. In breadmaking, carbon dioxide is needed for certain doughs to rise. To become plenty
and multiply, yeast needs to be in the right environment, which includes moisture, food (sugar)
and a warm, nurturing temperature. Therefore, the gas bubbles (carbon dioxide) trapped in the
gluten is what will make the dough rise. Oven heat kills the yeast and evaporates the alcohol.
The gas expands in a final burst of energy and causes the bread to rise.
The type of yeast we will be using is the active dry type which is in the form of tiny,
dehydrated granules. The yeast is alive but remains dormant due to the absence of moisture.
When mixed with water in the right temperature, the cells become alive and active.
There are two types of yeast doughs – lean and rich. Lean doughs are low in fat and sugar,
usually the crusty breads and rolls including pizza doughs. Rich doughs are those that contain
more fat and sugar and often have eggs. Examples are brioche, ensaymada, challah and coffee
cakes.
The yeast doughs undergo a 11 step production series - a long and tedious procedure
These steps are the following:
1. Scaling of ingredients (Mis en Place)
2. Mixing of ingredients
3. Kneading
4. Panary Fermenting (1 – 2 ½ hours)
5. Punch Down
6. Scaling, Shaping the dough
7. Proofing (30 minutes – 1 hour)
8. Scouring, Egg wash
9. Baking (20 – 45 minutes)
10. Cooling (1 – 1 ½ hours)
11. Storing / Staling
Definition:
1. Scaling is a common procedure that we have been doing in most of our baking methods.
Careful weighing is needed.
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2. Mixing is one of the most important part of breadmaking. It must distribute all ingredients
evenly throughout the batter, for proper leavening action and a uniform product. Then it must
develop gluten properly.
3. Kneading is moving the bread dough to and pro to activate the gluten so that carbon dioxide
can be encased by the gluten cells.
There are two major types of mixing yeast doughs. One is the straight dough method,
where everything is added in the mixer and properly combined.
The other type is the sponge-dough method which has two steps – the first is the liquid, part of
the flour and yeast are mixed to become a smooth and thick sponge, which is then fermented
until double in volume. The sponge is then mixed with the other ingredients so as to form the
dough.
4. Panary Fermentation happens after the scaling, mixing and kneading. It begins during
mixing and continues until the yeast is killed when the dough temperature reaches 140 in the
oven, the best temperature 80 F. In the sponge method, the sponge by itself is fermented, after
the other ingredients are added, another short fermentation usually follows.
5. Punching: this is done by pulling up the sides of the dough mass and pushing them down
into the center unit the dough has deflated. This method equalizes the temperature, allows gluten
to relax and distributes the yeast so that the dough will rise.
6. Scaling and Rounding or shaping the dough: your aim here is to form a round ball with
smooth skin that will contain the gases effectively.
7. Proofing – is another fermentation process. The best conditions for proofing are a humidity
of 85 % and a temperature of 90 to 100. Proofing is done when the dough has doubled and
remains indented even when pressed.
8. Scouring & Eggwash – with a sharp blade, a cut is made on top of the bread to help in the
release in the carbon dioxide.
9. Baking – usually done in all baked products. Before going to the oven, loaves and some rolls
are cut or docked by slashing the top with a sharp knife. This will allow even expansion in the
oven. Some products are brushed with eggwash to provide shine, crispness, and browning. A
baked bread has a internal temperature of 180 - 200°F.
When baking, fermentation ends as the temperature rises, the product firms as the
starches gelatinize and the proteins coagulate. Doneness is announced and seen. It is when the
crust is golden brown and the loaves sound hollow when tapped.
10. Cooling – allows the excess moisture to escape. Breads and rolls continue to bake for
another 30 minutes to an hour.
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11. Storage – is the final step for all baking food items. Its goal is to inhibit staling which is the
deterioration of texture and aroma caused by loss of moisture and changes in the structure of the
starches. Staling – begins after the food items are baked. Proper environment is clearly needed
by the bread so that it will not spoil easily.
PAIN BLANC
(Basic White Bread)
Ingredients:
450-500 gms bread flour
1½ tsps salt
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10 gms dried yeast granules

400 ml water
1 tsp sugar
Procedure:
1. Combine sugar and yeast. Add 100 ml of lukewarm water – temperature of water is
important. Set aside in a warm, humid place for 5 – 10 minutes. Check if yeast is alive
signs of life.
2. Add flour and rest of the water. Knead for 10-15 minutes until smooth.
3. Oil the inside of a stainless bowl. Add in dough and brush it with some oil. Cover with
plastic wrap. Let rest in a warm place until double in size around one hour.
4. Shape into log and cut into uniform sizes. Shape into loaf. Put in a well greased tray and
sprinkle some flour on top. Let rest until double in size.
5. Bake at 425°, when bread is brownish, lower temperature to 350º. Continue baking for
another 15 minutes. Cool for 30 – 45 minutes.
PAIN AU LAIT
(Soft and Tasty Milk Bread)
Ingredients:
500 gms white bread flour
100 gms sugar
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10 gms salt
1 pc egg
1 cup milk
150 gms unsalted butter
Procedure:
1. Froth yeast in 1 tsp sugar and 100 ml warm milk. To the flour, add the rest of the sugar
and salt. Add butter and rub into the mixture, when well incorporated, put aside. Mix
the egg with the rest of the milk. Add this to the yeast mixture. Add this to the flour.
Knead for 10 minutes. Stretch well, fold and roll.
2. Rest until double in size, no resistance. Grease bowl. It should not rise as much due to
the presence of fat. After one hour and 15 minutes, roll out and fold four times very fast.
Knead a little. Roll out to baston and cut into even sizes. Proof for 45 – 60 minutes.
3. Glaze with eggwash. Bake at 375° for 15 – 20 minutes or until brown.
PANDESAL
Ingredients:
1 tbsp. instant yeast
1½ tsps. Sugar
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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.
FOCCACIA
Ingredients:
1 tsp sugar
2 cups water
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9 – 11 tbsps olive oil

700-900 gms bread flour
1½ tsp salt
dried sage and thyme
extra flour for dusting
extra olive oil for greasing
Procedure:
1. Froth yeast with half of the lukewarm water and sugar. Set aside. Take a third of the
flour and set aside.
2. To the rest of the flour, add olive oil and the rest of the ingredients. Add in the frothed
yeast mixture. Knead, as you do this slowly add a third of the flour little by little. Knead
in some dried herbs. Knead till smooth and elastic. Let rise till double in a well greased
bowl. Dough is lighter and smoother thawhite bread.
3. Spread out using hands in a cookie sheet/tray. Put dimples in all areas. Brush with oil.
Top with tomatoes and cheese and fresh basil. Bake for 30 minutes.
SOFT DINNER ROLLS
Ingredients:
1 tbsp yeast
1 tbsp sugar
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1 cup lukewarm water

1/2 – 1 tsp. salt
1/3 cup evaporated milk
2/3 cup water
¾ cup unsalted butter, melted and cooled
3 pcs eggyolks
½ cup sugar
4 – 5 cups all purpose flour
Procedure:
1. Mix yeast and sugar. Add lukewarm water. Add in flour and mix. Cover and let it stand
until risen around 20 minutes.
2. Mix together evaporated milk, water, melted butter, egg yolks and sugar. Add this to
yeast mixture. Slowly add 4 cups flour and mix well. Keep the other one cup flour stand
by. Mix well. Knead for 10 minutes. Adding flour when needed.
3. Shape into ball. Put in a greased bowl and cover. Let rise until double.
4. When double, punch down and shape into a log. Then slice into and shape into rolls. Put
in a cookie sheet and proof for another 20-30 minutes or until double. Covered with
greased plastic liner. When double, bake for 20-30 minutes in a 375 - 400°F oven.
CINNAMON-SWIRL LOAF
Ingredients:
1 tbsp yeast
¼ cup lukewarm water
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¼ cup dried instant milk powder

½ cup sugar
¾ cup water
4–5 cups all purpose flour
½ cup melted butter
2 tsps salt
2 pcs eggs, lightly beaten
1 pc egg mixed with:
¼ cup water
¾ cup sugar mixed with 2 tbsp. cinnamon
Procedure:
1. Mix yeast and 1 tbsp sugar (from the 1/2 cup). Add lukewarm water and let bloom. Stir in
milk powder, sugar, water, melted butter, salt, lightly beaten eggs and flour (use as little
as possible, will add more while kneading). Mix well. Turn into a lightly floured surface
and knead for 10 minutes, adding some flour. When done, shape into a ball and cover
with plastic wrap and let it rise in warm place until double in size.
2. After it has risen, divide dough into 2 equal portions. Roll out each half into a rectangle.
Paint each wit egg-water mixture, then sprinkle with half of the cinnamon-sugar blend.
Roll the rectangles jelly roll style. Tuck sides inwards. Cover loaves and let rise until
double. Brush with the remaining egg wash bake in a pre-heated 375°F oven for 30
minutes. Cool before slicing.
SPANISH-RAISIN BREAD
Ingredients:
1 tbsp yeast
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¾ cup lukewarm water

1 tbsp sugar
½ cup fresh milk
½ cup water
¾ cup melted butter, cooled
2 pcs egg yolks
¾ cup sugar
1 tsp salt
1 cup raisins, soaked in rum
5–6 cups all-purpose flour
Procedure:
1. Mix yeast and sugar together. Add lukewarm water. Let bloom for 10 minutes. Add in
flour. Let rise for 20 minutes.
2. When mixture has risen, mix in a separate bowl, fresh milk, water, melted butter, egg
yolks, sugar and salt. Stir well, then add to yeast mixture. Add in ¼ cups flour, mix well,
add the rest of the flour, knead mixture for 10 minutes, adding the raisins at the last 2
minutes. Let rise in a well-oiled of bowl, covered with plastic wrap for one hour or until
double. When dough has doubled, punch it and remove from bowl. Divide into halves
and roll into a log, making sure that seams are down,, put in a cookie sheet and let proof
for 30 minutes. Bake in a 350◦F oven.
NEW YORK CHEESECAKE
Ingredients:
1½ cups graham cracker crumbs
3 tbsps sugar
½ tsp cinnamon
¼ cup melted butter
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FOR FILLING:
4 cups cream cheese at room temperature
2 tbsps all purpose flour
1¼ cups sugar
½ cup sour cream
1 tbsp lemon zest
Procedure:
1. Preheat oven to 400°. Lightly grease a 9” springform pan.
2. In a bowl, combine graham crackers, sugar, cinnamon and melted butter. Stir mixture
until it is well blended and crumbs are evenly moist. Pour into the springform pan and
press evenly onto the bottom and about 1 ½ inches up the sides of the pan. Bake until
light gold and set around 10 minutes. Let cool on a rack. Reduce the oven temperature
to 300º.
3. In a large bowl, combine cream cheese, flour and salt; beat until smooth and fluffy,
stopping and scraping down the sides of bowl at times. Add sugar, sour cream and
lemon zest. Beat until well blended. Add eggs one at a time, beating awhile after each
addition. Pour into the crust.
4. Bake the cheesecake until filling is set but the center still jiggles when the pan is moved,
around 60 –70 minutes. The filling will firm up as it cools. Let cool on a rack at room
temperature. Cover and refrigerate until well chilled. (Overnight is best).
BUGIALLI’S TIRAMISU
FOR CREMA:
6 pcs egg yolks, at room temperature
½ cup sugar
¾ cup fresh milk
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2 cups cream cheese

½ cup chocolate chips, freeze
Italian ladyfingers
2 cups heavy cream
1 tbsp sugar
1 tsp powdered sugar
2 tbsps instant coffee powdered mixed in 2 cups water
Procedure:
1. Bring water to a boil in the bottom of a double boiler.
2. Combine eggyolks and sugar, mix well until sugar is dissolved and becomes lighter in
color. Add milk and mix thoroughly. Transfer egg mixture on top part of the double
boiler. Stir constantly until cream is thick enough to coat the back of a spoon. Do not
allow mixture to boil. Remove from heat and continue to stir for one minute, transfer to
another container and let cool for about 30 minutes.
3. Mix cooled crema and cream cheese together until smooth and light. Refrigerate until
needed.
4. Put chocolate chips in blender, powderize the chocolate. Freeze again. Place ladyfingers
in one layer of a pyrex dish. Whip the heavy cream with granulated sugar and powdered
sugar. Add cooled crema – mascarpone mixture and whisk well.
5. Soak the lady fingers with cold coffee. Spread half of the crema on top, and then make
another layer of lady fingers. Add the last half of the crema mixture. Sprinkle with
powdered chocolate. Refrigerate for at least one hour before eating.
Tricolor Chocolate Mousse

Cinnamon Crumble
Ingredients:
100 gms butter
100 gms brown sugar, light
100 gms cake flour
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100 grms almond flour

1.5 gms cinnamon powder
Cream butter and sugar until light, add flours and other ingredients. Put in the chiller and grate
before baking.
Dark Chocolate Mousse
Ingredients:
125 gms dark chocolate
125 gms cream
200 gms whipped cream
Melt chocolate must be higher than 35C, add boiled cream. Mix a little at a time.
Fold in the whipped cream.
Milk Chocolate Mousse
100 gms cream

125 gms milk chocolate
White Chocolate Mousse
80 gms cream
125 gms white chocolate
Lemon / Strawberry Mousse
3 pieces egg yolks

zest from 1 lemon
1/3 cup lemon juice
1/2 cup sugar
1½ tbsps unflavored gelatin or 6 pcs gelatine sheets
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1/3 cup white rum

1 ½ - 2 cups heavy cream
1-2 tsps flavoring
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.
For gelatine sheets: Please ask instructor.
CHOCOLATE
Chocolate is one of the best things in life, eternally flavorful and rich that leaves a
yearning to ask for more.
Chocolate comes from a bean of a tree Theobroma cacao. This tree which grows to
almost 65 feet in the wild is found in tropical areas of Central and South America. As well as
Asia, thousands of years ago, the Maya and Aztec tribes were already brewing it as a drink,
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offering it to their gods and using it in their rituals. However due to its bitter taste, it took awhile
for it to be appreciated by the Europeans. Only when it was made into a concoction, sweetened
with sugar, flavored with anise or cinnamon and served hot was it noticed. Over time, after
intermarriages with different cultures the drink became quite popular and was taken exclusively
by the rich people for its medicinal effects and taste. Missionaries who had been sent to South
America brought it back to their monasteries and convents in Italy and France. In the 16 the
century when Infanta Maria Theresa of Spain married King of France, Louis XIV – the chocolate
became very popular since it was the drink the Infanta was very fond of, even naming a personal
maid after it. After ten years, it became known in most of France and Italy.
Chocolate was also part of a controversy as connected with the Catholic faith, they
thought that taking it broke the ecclesiastical fast – was it food to nourish the body or a beverage
to quench thirst. The Jesuits said that it did not break the fast since they traded chocolate
however the Dominicans took a different view.
Chocolate houses or cafes in England became important meeting places for the rich and
famous. The drink was an expensive luxury incurring very high taxes as a result it was often
smuggled into the country. Only in 1853 the chocolate tax was lowered making chocolate
available to the less affluent.
In 1828, a Dutch scientist named J. Van Houten invented a press to extract cocoa butter
from the bean, leaving behind a residue that could be ground into a powder which was similar to
the cocoa powder of today. This started the making of the eating chocolate. In 1765, Dr. James
Baker together with an Irish cocoa maker started the Walter Baker Company. Domenico
Ghirardelli opened a chocolate factory in San Francisco in 1849. Milton S. Hershey founded a
whole town in Pennsylvania as a result of his chocolate success.
HOW IS CHOCOLATE MADE?

The large, yellow-green fruits of the tree, Theobroma cacao contain white juicy pulp with
hard bitter seeds, it is from these seeds that the chocolate and cocoa are made. After the fruits
are harvested and the seeds removed, they are left to ferment for 4 – 6 days – the heat of the
fermentation kills the seed’s embryo and starts the chemical reactions that change the initial
inedible bitter taste. Next the seeds, which are now beans are left to dry in the sun and then are
put into sacks.
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The almond shaped beans are first picked over by hand to check for damage; each variety
is a different color ranging from pale coffee to a rich mahogany brown. These are then roasted
for twenty minutes this will crack the shell and release a pleasant toasty smell. Once cooled, the
beans are lightly crushed to remove the shells without damaging the precious kernels or nibs.
The nibs are then grounded to make a paste and are mixed with some melted cocoa butter and a
little sugar and some vanilla extract. The resulting dry, clay-like paste is mixed and placed
through a giant mangle three times, a process called broyage. The last step is known as
conchage or conching, which is a long and slow operation that gently melts and stirs or grinds
the ingredients until smooth and mellow. The resulting chocolate is then set as blocks.
Cocoa beans contain 50% fat and 50% solids. Pressing the cocoa paste will remove some
of the fat and will become the cocoa butter. If the pressed paste is then further grounded and
dried it becomes the cocoa powder.
Cocoa butter is added to the chocolate mixture to increase the fat content, to make it
smoother and to make it melt in the mouth as it has a low melting point. The quantity of cocoa
solids which is the dry cocoa paste with the added cocoa butter also known as chocolate liquor
determines the quality and depth of flavor of the chocolate.
TYPES OF CHOCOLATE:
1. Cocoa Powder: can either be “Dutched” or not. Dutch processed cocoa powder has
been treated with an alkali, a process that darkens its color and reduces its acidity.
2. Ground Chocolate: widely used in Europe. It is a sweet powder made from semisweet
chocolate that does not have a very high cocoa butter content.
3. Baking Chocolate: this is what is commonly available in our supermarkets and

groceries. They are usually come in semisweet and unsweetened varieties. This type of
chocolate is used mostly in baking.
4. Couverture Chocolate: this means covering and is the type of chocolate that may be
tempered and used for molding and dipping. This chocolate has to have enough added
cocoa butter to make it fluid when it melts because otherwise it would be impossible to
pour into molds or use for dipping. Couverture may be used for almost any purpose it
high cocoa butter content does not make it suitable for baking.
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5. Eating Chocolate. Many chocolates made for eating are enhanced with additives that
contribute to flavor or texture, however some can be tempered and be used for
decoration.
6. Compound Coating: these are chocolate products in which the cocoa butter is enhanced
or replaced by hard vegetable fat. This is used because this type of chocolate requires no
tempering, though the best compounds are an inferior type of substitute for chocolate.
Some taste good but never as good as pure chocolate. These are usually used for glazing
cakes and pastries. Very common type of chocolate present in our country due to hot
weather.
CHOCOLATE FLAVORS:
Defining different types of chocolate flavors will depend on the percentages of chocolate liquor.
Flavor Chocolate Liquor

Unsweetened 100%
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Bittersweet 35%
Semisweet 35%
Sweet 15%
Milk 10%
Bittersweet and Semisweet will have variable amounts of sugar as well as chocolate mixture.
The amount of percentages above is just the minimum percentage required by law.
White Chocolate does not contain any chocolate liquor is purely made with cocoa butter
therefore is not considered a chocolate.
WORKING WITH CHOCOLATE
Storage:
Improper storage and handling will greatly affect your chocolate’s qualities. It is best to
store chocolate in a non- moisture area. However due to our climate, most of the local chocolate
available here is mostly in compound type, just use the same storing methods as that of imported
ones. It is best to buy chocolate only when needed and not storing it for a long period of time.
Always look out for condensation since this will be the main feature that will cause the seizing of
your chocolate. When this happens, one cannot continue making the chocolate product.
However, you can add a teaspoon of vegetable oil and stir until the chocolate is smooth again.
Adding the oil will not affect the chocolate if you are baking it however it cannot be tempered.
Only pure chocolate can be tempered.
Chopping:
A sharp chef’s knife or a serrated knife is good and works well in chopping chocolate.
Make sure that they are of uniform sizes. If you want them finely chopped, cut into small pieces
then pulse the pieces in the food processor until it is of the size you want.
An ice pick is of good use when chopping large blocks of chocolate.
Melting:
In a gas range, it is best to do the following: bring a saucepan half filled with water to a
boil, lower fire until it simmers. Put chocolate in a heatproof bowl and place this bowl over the
saucepan with hot water. Stir until the chocolate melts.
In a microwave, place the chocolate in a microwave safe bowl and set at half power.
Microwave for 30 seconds at a time, stirring chocolate between gaps.
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When melting chocolate with hot ingredients, add chopped up chocolate to hot
ingredients in a bowl, then wait for a few minutes so that the residual heat of the ingredients can
penetrate the chocolate. When the chocolate has melted, then you can whisk until the mixture is
smooth.
TEMPERING
Why do we have to temper chocolate?

When you melt chocolate, its temperature reaches above 33.0 degrees of which melts the
cocoa butter crystals losing its shape and shine. When the chocolate cools back to 26. degrees it
will harden again, but the crystals having been rendered unstable by the rise in temperature
during melting will not automatically return to their previous shape. The resulting chocolate will
be dull and ugly and its texture will be grainy rather than smooth. Tempering is the process by
which the temperature of the melted chocolate is manipulated to make the cocoa butter crystals
resume their previous shape so that the chocolate returns to the stable condition it was in before
it was melted.
This is necessary when chocolate is used for molding, dipping or coating. Not done
when chocolate is used for baking. Tempering is only done when the chocolate is unadulterated.
It is three simple steps – melt, cool and reheat. Temperature monitoring is done at all
steps.
1. Melt chocolate – any method will done as long as the chocolate rises to 46 to 48 degrees.
If the chocolate melts but does not get hot enough it will not melt the cocoa butter
crystals and it will be impossible to temper it. Warm, untempered, melted chocolate is
referred as virgin chocolate.
2. Cool the chocolate – Leave the chocolate at cool room temperature, stirring it
occasionally, until the temperature drops into the low eighties. This happens when the
chocolate starts to set around the top edge of its container.
 Tabling – pour about half of the melted chocolate into a non-porous surface.
Spread the chocolate back and forth with a metal spatula until it starts to cool and
thicken slightly. Keeping it moving at all times, scrape it back to the bowl of
virgin chocolate.
 Seeding – add a large chunk of unmelted chocolate to the virgin chocolate to

bring down the temperature, the unmelted chocolate not only cools, it also seeds
the virgin chocolate with stable crystals. The right amount to add is about 20 %
of the weight of the virgin chocolate.
3. Reheat chocolate – after cooling the chocolate into the low eighties, the last step is to
raise the temperature of the chocolate into the tempered range. This is around 31 to 32
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for dark chocolate and 28 to 31 for milk and white chocolate. The best technique to do is
to lower the bowl of chocolate over a pan of hot, not simmering water for a few seconds
at a time. Use a thermometer to know the temperature of the chocolate at all times.
Tempering must be one for anything molded, coated or dipped of any chocolate product,
usually for truffles.
How to keep chocolate in temper: by putting it on a heating pad where the bowl is
wrapped in a thick towel or keeping the bowl of tempered chocolate under a 250 watt heat
lamp set about 10 inches from the top of bowl. This method has to be monitored – the
chocolate may overheat.
TEMPERING TEMPERATURE AND METHOD:

Bittersweet Chocolate: Melt Chocolate at 45ºC, cool down to 28 - 29ºC
then warm at 31 - 32ºC.
Milk Chocolate: Melt Chocolate at 40 - 45ºC, cool down to 27 - 28ºC

Then warm at 31ºC due to milk content.
White Chocolate: Melt Chocolate at 40ºC, cool down to 26 - 27ºC

Warm at 28 - 29ºC.
DARK CHOCOLATE TRUFFLES
Ingredients:
250 gms dark chocolate 811, finely chopped
½ cup heavy cream
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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
½ cup heavy cream
45 gms butter, cut into cubes
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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
¼ cup heavy cream
1½ tbsps Madeira or brandy
45 gms butter
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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.
WHITE CHOCOLATE FILLING FOR PRALINES
PLAIN / FLAVORED
Ingredients:
360 gms white chocolate (local), chopped
½ cup heavy cream
15 gms butter
Flavoring
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Procedure:
1. Melt white chocolate over simmering water.
2. When melted, add the rest of the ingredients.
3. Cool but must be of spreadable consistency.
4. Use to fill pralines.
HAZELNUT
Ingredients:
½ cup heavy cream
3 tbsps nutella spread
30 gms butter
ORANGE
Ingredients:
½ cup heavy cream
2 tsps orange extract
2 tbsps orange liquer
30 gms butter
CHOCOLATE TRUFFLE CAKE
Ingredients:
2 cups all purpose flour

2/3 cup cocoa powder
1¼ tsps baking soda
¼ tsp baking powder
3 pcs eggs
1¾ cup sugar
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1 tsp vanilla
235 gms butter or margarine, melted
1 1/3 cups water
Procedure:
Preheat oven to 350 F. Grease and line baking pans.

Combine flour, cocoa, baking soda and baking powder.
In a bowl, beat eggs, sugar and vanilla until smooth and creamy.
Add in melted chocolate and blend well.
Add flour mixture alternately with water beginning and ending with flour. Mix well.
Pour into prepared pans and bake for 30-35 minutes for big cakes and 20-25 minutes for cupcake
liner.
Remove from pans, cool completely on rack. Frost as directed.
Ganached Icing:
1 cup heavy cream

2 tbsps butter
2 tbsps light corn syrup
325 gms bittersweet chocolate, finely chopped
Procedure:
Boil heavy cream with corn syrup. Add into chocolate and let stand for 5 minutes. Whisk after
until you get the proper consistency. Add in butter. Refrigerate until ready to use.
Assembly: Lay cake, spread with icing, cover with the other cake and ice.
MENU PLANNING
A correct menu, gastronomically speaking, is much more difficult to select that one might think.
In planning menus for a restaurant or a household, some fundamental principles must be borne in
mind, of which these are the most important:
1. The same meat or poultry should never appear twice on one menu, even if prepared in
different ways.
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2. Colors should be alternated – that is one must not serve two white or two brown sauces in
succession. If there is fish in a white sauce it must not be followed by chicken in a white
sauce.
3. Garnishes must be varied. Of one serves mushrooms, tomatoes, or artichoke bottoms as

garnish for fish dish, these should not be served with another course.
4. Cooking methods must be varied. A poached fish should not be followed by poached
chicken.
5. A thick and nourishing soup is served only in cold weather. The same applies to fat or
filling dishes, which are only served in winter.
6. Whenever possible, observe the seasons. A tomato salad is neither appropriate and rarely
of any gastronomic interest in January.
CLASSIC AND CONTEMPORARY TABLE SERVICE
Present-day usage demands quick service, so dishes leave the kitchen already carved,
with roasts reformed in their original shape. In restaurants, the dishes are first presented to
the customer and then carved at a side table placed in front or next to the customer’s table.
The waiter then brings a prepared dish to each guest.
At home a server presents plates from the diner’s left and begins with the woman seated
to the right of the host, then goes to the woman seated on his left, and so on, finishing with
87
the hostess; he should then begin again with the man at the hostess’ right and end with the
host.
The table should never be bare: there is always a plate in front of each diner. When the
first course is finished, the server takes a clean plate from the sideboard, takes away the used
plate with his left hand, and places the clean one from the other (right) side. If soup is
served, the soup bowl is taken away with the plate, which is underneath it.
The courses should be passed twice except for the soup, salad, cheese and fruits – though
it should be understood that if a guest compliments the cheese, for instance, it should be
passed again.
Before passing the cheese, the server should take away the salt cellars, pepper mills and
remove any bread crumbs, either with a crumber or with a napkin used in carrying the plates,
and collect them in a plate.
The server brings in the dessert plates, with spoon, fork and knife, and after the cheese
course, removes the plate with the soiled (cheese) knife and presents a clean plate, with a
knife if there are fruits for desserts.
WINE SERVICE
Wines are served from the right, the bottle held by the body and not by the neck. After
putting a little wine in the glass of the host, so that he may taste it, it is corrects to serve the
guests around the table just as they are seated, ending with the host. Wine glasses should
only be filled halfway.
CLASSIC FRENCH SERVICE
A classic meal is made up of an hors d’ oeuvre, an entrée (a saltwater or freshwater fish, a

meat or poultry with a garniture of vegetables), a salad, plus the cheese tray, fruits and the
desserts. Though it is not necessary to have all these dishes, one should respect the order in
which they are served.
For luncheon, an entrée or a fish course, a main dish, cheese, dessert or fruits are
sufficient.
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If you have no one to serve at table, plan a hot dish to start followed by a cold one. In
this way you will not have to get up, since you will bring in the hot dish when you sit down and
you will have a t hand the cold dish, the salad, cheese and desserts.
TABLE SETTINGS
The glasses are placed in a row behind the plate, starting on the left with the champagne
glass, then the water glass, red wine glass, and white wine glass: the order in which they are
used.
The napkins are folded simply and put on the plates, unless the soup is brought in before
the guests come to the table. In that case, the napkins, like the bread, are put at the left of the
plate.
At formal dinners, place cards may be put behind the plate, next to the glasses. For a
large dinner, a hostess may also wish to provide handwritten menus which are also put behind
the plate.
The place setting for a dinner is as follows:
A flat service plate on which the napkin is laid. The soup plate is handed, already filled,
when the guests are seated, unless it has been set in place beforehand.
On the right of the plate, from the outside working in and according to use: soup spoon
(hollow side turned up in the USA and Great Britain, turned down in FRANCE), fish knife
(cutting edge turned toward the plate), table knife. An oyster fork, if used, if used, would be
placed outside of the soupspoon.
On the left of the plate, from the outside working in: a fish fork, table fork, and a salad
fork.
The dessert knife and fork or spoon is sometimes placed above the plate. In the USA
they may be brought in on the dessert plate when dessert is served. If they are placed above the
plate, their order is (from the furthest, working in): knife (blade to plate, tip to left), spoon (bowl
to left), and fork (tines to right).
PLATE ARRANGEMENT, STYLING AND COMPOSITION
BASIC BORDER PATTERN AND DESIGN (One Dimensional Design)

89
We begin with simple borders, in lines. Interest is created in several ways. You should work
with one to three items – more than that tends be chaotic and confusing.
aaaa: simple repetition of the same item
ababa: rhythmic alterations (e.g. half an egg, half a tomato)
aaaab:
aba aba: rhythmic alteration with an empty space or pause
abaCaba: emphasis will be on the third element
PLATE ARANGEMENT AND COMPOSITION (Two Dimensional Design)
If a border is used to surround an element, or to divide something, it becomes a two-dimensional

design, from lines to planes.
Two-Part Divisions: Equal division is simplest. Moving the dividing line, to create two
unequal parts is often more interesting.
Multiple Divisions: Quarters, stripes, checkerboard.
Radiating Design: Like the spokes of a wheel. The “fan” pattern commonly used in Nouvelle
Cuisine is a variant of this.
Concentric Design: Larger and larger circles (like a bullseye).
PRINCIPLES OF COLOR
Contrast is one of the more important principles. The apparent color of food may be enhanced
by placing it in the right setting. This is done by using other foods or plates of contrasting color.
Poor supermarket tomatoes can look quite attractive when placed on bed of dark green spinach –
but will look sickly against pale green iceberg lettuce. Pale strawberries gain great viability
when placed on a white or black plate.
Simultaneous Contrast is a principle which states that colors standing opposite one another in
the color wheel lend brilliance and purity to one another. The three primary colors are red,
90
yellow and blue; the three opposite each other on the circle, each will seem more intense than
when it stands alone.
Analogous and Monochromatic Combinations for a subtle effect put a color with another tone
of the same color or with one that is next to it on the color wheel. Broccoli, celery and zucchini
in a crudite presentation is a monochromatic harmony, with tones and values of the same color.
A mix of oranges and grapefruit is an analogous combination, using colors next to each other on
the circle.
Much of the food we eat is green, red or brown; little of it is purple or blue. But most garnishes
are dark; parsley, olives, tomatoes, and they serve to brighten the food with which they are set.

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CENTER FOR ASIAN CULINARY STUDIES

455 P. Guevarra Street San Juan City Philippines 1500 http://www.cacschef.com

THE BAKING PROCESS

INGREDIENTS AND THEIR FUNCTIONS:

All flours in our class have been pre-sifted.

3. Creaming - the creaming of sugar and butter is important part of baking, it

5. Whipping – is done to incorporate air into an ingredient to lighten it and to give it

6. Tempering/ Lightening – a method of adding a small quantity of a whipped product

7. Melting – as the word suggests, it means transforming a solid or a gel form

WHITE CHOCOLATE MACADAMIA COOKIES

2. Add dry ingredients together.

3. Mix in white chocolate chips and nuts by hand.

5. Bake at 350° for 15-20 minutes.

CHOCOLATE CHIP COOKIES

4. Bake in a 350° for about 15-20 minutes.

OATMEAL RAISIN COOKIES

2 cups all purpose flour

3. Combine all ingredients. Sift once. Stir into creamed butter.

4. Add oats, raisins and pecans by hand.

6. Bake in a 350º oven for 15 – 20 minutes.

1¾ cups all purpose flour

2. Cream butter and sugar until smooth.

6. Drop by teaspoonfuls in a cookie sheet. Flatten using bottom of a glass.

7. In a small bowl, add cinnamon and sugar together for garnishing.

8. Bake in 375° oven.

LIGHT AND MOIST BROWNIES

3. Add remaining ingredients and fold in gently using a spatula.

CHEWY AND FUDGY BROWNIES

110 gms unsweetened chocolate

2. Melt chocolate with butter. Set aside.

170 gms bittersweet chocolate

2. Melt chocolate and butter. Stir to mix and set aside.

3. Sift dry ingredients together. Set aside.

Dried Fruits: Cranberry –Lemon, Blueberry – Lemon, Mango, Pineapple

BASIC CREPE BATTER

1 1/3 cups all purpose flour

2. In another bowl, mix eggs, milk and water.

4. Heat crepe pan until drops of water sizzles.

6. Crepe may be flipped to cook the other side.

DESSERT CREPE BATTER

2. In another bowl, mix eggs, milk and water.

4. Heat crepe pan until drops of water sizzles.

6. Crepe may be flipped to cook the other side.

10 – 12pcs. cooked crepes (dessert crepes – one recipe)

¼ cup all-purpose flour

GARLIC MUSHROOM SOUFFLE

3 tbsps. grated parmesan cheese

3. In another saucepan, melt butter, stir in flour and cook well.

4. Add in milk and whisk until thick and smooth.

Gruyere Souffle : 4 big ramekins – 20 minutes

1/3 cup sugar

1/3 cup AP flour

7. Dust with confectioner’s sugar and serve immediately.

2/3 cup milk

CRÈME CARAMEL RENVERSEE

1½ cup heavy cream

3 tbsps cocoa powder

2. Butter 8 – 10 espresso cups. Prepare a roasting pan.

2 cups fresh milk

CRÈME ANGLAISE for ICE CREAM

3. Strain if necessary. Cool in an ice bath. Chill overnight.

VANILLA ICE CREAM

COFFEE ICE CREAM