Name of the dish : Tiramisu

Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Double cream 250gm 1. Whisk yolk and sugar on a double boiler.
2. Sugar 100gm 2. When cool add whipped cream and cheese.
3. Yolk 4No: 3. Soak sponge in coffee and ameretto concentrate.
4. Mascarpone cheese 450gm 4. Layer sponge and mixture
5. Sponge 200gm
6. Strong espresso coffee 15ml
7. Ameretto 60ml
8. Cocoa powder 30gm

Garnish:

Date: Next review Made by Approved by

Chef Rakesh Upadhyay
Name of the dish : Lemon Souffle
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Egg yolk 1. Whisk egg yolk,sugar and water on a double boiler.
2. Water 2. Add lemon essence, juice, gelatine.
3. Sugar 3. Whip egg white and cream to stiff peak.
4. Gelatine 4. Incorporate in egg yolk
5. Lemon essence 5. Pour in mould and set in refrigerator.
6. Lemon juice
7. Whipped cream

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Chef Rakesh Upadhyay
Name of the dish :Pie aux Pomme
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Flour 400gm 1. Stew the apples with the ingredients below.
2. Butter 200gm 2. Make a short crust dough with the above first five ingredients.
3. Castor sugar 100gm 3. Line a pie tin.
4. Egg 4No: 4. Fill in the cooled filling.
5. Water 100ml 5. Cover with the short crust dough.
6. Apple 800gm Bake at 150 deg.c. for 20min.
7. Butter 100gm
8. Bread crumb 100gm
9. Cinnamon powder 10gm
10. Rum soaked fruits 50gm

Garnish:

Date: Next review Made by Approved by

Chef Rakesh Upadhyay
Name of the dish :Baba au Rhum
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Refined flour 250gm 1. Mix all the ingredients and whisk till fluffy.
2. Yeast 25gm 2. Incorporate melted butter slowly.
3. Sugar 25gm 3. Put in baba mould.
4. Egg 2no: 4. Allow to ferment.
5. Milk 50ml 5. Bake in oven.
6. Raisin 100ml 6. Prepare a sugar syrup of sugar an water of 1: 1 ratio.
7. Salt 1 pinch 7. Flavour with lemon zest, cinnamon stick, rum, clove, orange
8. Butter 100gm peel.
1. 8. Dip and soak baba in rum syrup.

Garnish:

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Chef Rakesh Upadhyay
Name of the dish : Apple Struddle
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Flour 250gm 1. Prepare a dough with first 4 ingredients
2. Water 150ml 2. Make a very fine shet of this dough rolling on the hand
3. Egg 1no: 3. Prepare a mixture of the remaining ingredients
4. Salt 1pinch 4. Fill in the corner of the struddle sheet
5. Apple 1Kg 5. Roll it,egg wash and bake in the oven
6. Raisin 75gm
7. Walnuts 70gm
8. Brown sugar 200gm
9. Cinnamon 25gm
10. Butter 50gm
11. Fresh bread crumb 75gm

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Chef Rakesh Upadhyay
Name of the dish :Creme caramel
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Egg 8No: 1. Caramelize sugar and pour into the bowls
2. Milk 1l 2. Make a mixture of egg yolks, milk, sugar
3. Sugar 400gm 3. Mix in the essence
4. Vanilla Essence Few drops 4. Pass it through strainer
5. Cook till done
6. Cool and demould
7. Garnish with cream and cherry

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Chef Rakesh Upadhyay
Name of the dish : Charlotte Russe
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Caster sugar 50gm 1.Line the bottom of a mould with Finger Biscuits cut heart shaped and line
2. Egg Yolks 1.5 No: the side with whole trimmed Finger Biscuits standing upright and close
3. Milk 100ml together
4. Vanilla essence Few drops 2.Fill the centre with the Bavarois cream mixture
5. Gelatine 5gm
6. Whipped Cream 100ml

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Chef Rakesh Upadhyay
Name of the dish : Linzer Torte
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Soft Flour 500gm 1. cream the
2. Butter 500gm
3. Icing Sugar 775gm
4. Egg 170gm
5. Egg Yolks 170gm
6. Ground almonds 390gm
7. Sponge crumbs 450gm
8. Baking Powder 10gm
9. Ground Cinnamon 10gm
10. Lemon Zest 15gm

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Chef Rakesh Upadhyay
Name of the dish : Coffee Parfait
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Whipped cream 240ml 1. Combine sugar and water in thick bottomed sauce pan
2. Granulated sugar 120gm 2. Boil to 118 C and put aside to cool slightly
3. Egg yolks 120gm 3. Place yolks in a mixing bowl & whisk well for a few minutes
4. Water 90ml 4. Gradually whisk hot syrup into the yolks to thick ribbion stage,
5. Coffee powder 5gm until the yolks have doubled in volume
5. Continue whisking the mixture till it becomes cold
6. Blend in the coffee decoction and fold in the whipped cream
7. set in mould as required.

Garnish:

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Chef Rakesh Upadhyay
Name of the dish : Chocolate Mascarpone Roulade
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Dark Chocolate 200gm 1. Prepare chocolate sheets and cool
2. Coffee powder 10gm 2. Sprinkle with brandy syrup
3. Egg yolk 3No: 3. Spread a thin layer of truffle and mascarpone
4. Castor sugar 100gm 4. Roll tight like a swiss roll
5. Flour 125gm 5. Cut into block or as desired
For Filling 6. Serve with fresh strawberries and kiwi
1. Cheese mascarpone 100gm
2. Icing sugar 50gm
3. Brandy 30ml
4. Truffle 50ml

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Chef Rakesh Upadhyay
Name of the dish : Pithivers
Tools :Bowls,
Baking Trays, Oven.
No. of portion :08
Service :
Sensitivity :
Ingredients Wt./Measure Procedure
Puff Pastry 1. Make the puff pastry and give it 6 turns and rest in refrigerator
1. Flour 250gm 2. Cream butter in a steel bowl, add the sugar and cream till dissolved
2. Salt 5gm 3. Add the eggs and whisk till fluffy
3. Water 125ml 4. Mix in the almonds
4. Pastry Margarine 180gm 5. Flavour with essence and add the rum
Almond Cream 6. Divide the pastry into two equal parts
1. Butter 100gm 7. Roll up into rounds of 4-5 mm thickness
2. Granulated sugar 100gm 8. Palce on circle on a geased baking tray as base
3. Eggs 2No: 9. Fill in the filling, care taken not to over fill it as it may erupt during
4. Ground almonds 100gm baking
5. Vanilla essence As required 10. Cover with the other circle
6. Rum 20ml 11. Stick them well together and seal the edges
12. Decorate the edges using a fluted cutter, or cut the edges with a
knife blade
13. Glaze with an egg wash make a chimney
14. Draw lines on the top in a rosette shape with a vegetable knife
15. Bake at 200 C to 220 C fo about 35 min – 40 min
16. Dust it with icing sugar 5 min before taking it out from the oven
17. Cool, cut and serve

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Chef Rakesh Upadhyay
Name of the dish : Fresh orange souffle
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Oranges 2no : 1. Make the pastry cream, grate the rind of one orange and stir it into the
2. Grand Marnier 70ml cream with 45ml grand marnier
3. Egg whites 5No : 2. Peel and section peeled oranges
4. Caster sugar For sprinkling 3. Sprinkle the orange with the remaning grand marnier and set aside
5. Icing sugar 4. Heat the oven to 220 C
5. Generously butter the souffle dish
Pastry cream 6. Heat the pastry cream over low heat untill it is hot to touch
1. Milk 250ml 7. Beat the egg whites untill stiff. Add the sugar and beat untill glossy to
2. Egg yolks 3No make a light meringue
3. Sugar 100gm 8. Fold in the mernigue into the pastry cream.
4. Flour 30gm 9. Transfer the pastry mixture to the prepared dish. Set orange segments
on top, then pour in the remaning mixture and smooth the surface with
a metal spatula.
10. Run your thumb aroud the edgs of the dish so the souffle rises in a hat
shape
11. Bake the souffle untill puffed and brown and serve hot
12.

Garnish:

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Chef Rakesh Upadhyay
Name of the dish : Pears Belle-Helene
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Whole pear 4 No : 1. Peel and core the pears, leaving the stalk
2. Sugar 150gm 2. Make a sugar syrup in a small deep pan and add the pears
3. Chocolate sauce 100ml 3. Poach them untill tender and transparent.
4. Vanilla essence few drops 4. Leve to cool in the syrup, then drain them.
5. Make the chocolate sauce
6. Set the pear on chilled plates and add 1 scoop of ice cream
7. Coat each pear with chocolate sauce and serve at once

Garnish:

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Chef Rakesh Upadhyay
Name of the dish : German cheese cake
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Eggs 4 No: 1. Grease the tin and line it with pate sucrée
2. Sugar 200gm 2. Heat the oven to 200 C
3. Fresh cream 500gm 3. Beat the egg yolks in a bowl until smooth. Gradually beat in the sugar
4. Sour cream 500gm and continue beating until light and fluffy. Add the cream cheese little
5. Corn flour 20gm by little beating until smooth
6. Vanilla essence 2tsp 4. Mix in the sour cream, cornflour, Vanilla essence, and lemon juice.
7. Grated lemon 2tsp Finally stir in the raisins
8. Lemon juice 1tsp 5. Beat the egg whites until stiff. Fold in the mixture
9. Raisins 90gm 6. Pour in the cheese mixture into the pastry lined tin; it should reach the
10. Pate sucree top of the pastry dough.
7. Bake until lightly brown and almost set
8. Allow to cool thoroughly in the tin, at room temperature
N.B: Filling rises while baking; it will sink and become firm as it as it
cools. If top browns too quickly, cover it loosely with foil.

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Name of the dish : Angel food cake
Tools :Bowls,
Baking Trays, Oven.
No. of portion :04
Service :
Sensitivity :

Ingredients Wt./Measure Procedure

1. Plain flour 90gm 1. Heat the oven to 175 C
2. Corn flour 30gm 2. Sift flour and corn flour
3. Sugar 300gm 3. Whip the egg whites until foaming. Add the cream of tartar, salt and
4. Egg whites 375ml continue beating until the eggs are stiff.
5. Cream of tartar 1 ½ tsp 4. Whip the remaining sugar egg whites a table spoon at a time. Whisk till
6. Salt Pinch the mixture is glossy and holds peaks. Beat in vanilla
7. Vanilla essence 1 tsp 5. Fold in the flour.
Frosting 6. Transfer the batter on to a greased and floured tin and bake.
1. Caster Sugar 200gm 7. Leave to cool on a rack upside down
2. Lemon juice 125ml 8. Finish with the frosting
3. Egg white 4No: Frosting
1. Boil the sugar to hard ball, slightly cool
2. Simultaneously beat the egg white untill stiff
3. Gradually add the sugar syrup beating constantly
4. Continue beating till the meringue is cool.

Garnish:

Date: Next review Made by Approved by

Chef Rakesh Upadhyay