COMPETENCY BUFFET NO 22

BUFFET DU GRAND-HÔTEL
 Buffet du Grand-Hôtel
Hors d'œuvres

Fondue Parmesan
Shrimp Buisson
Smoked Fish Platter

Soup

Potage Parmentier

Salad

Salad Bar with Assorted Vinaigrettes

Entrées

Animated Station: French Omelette

Cold Poached Salmon en Bellevue
Vol au Vent of Chicken à la King
Roast Beef au jus
Château Potatoes
Petits pois à la française, Jardinière of Root Vegetables

Desserts

Fruit Salad
Peach Melba
Black Forest Cake
Swans
Cheese and Fruit Platter
 Table of Contents
Hors d'œuvres............................................................................................................................................1
Fondue Parmesan...................................................................................................................................1
Shrimp Buisson......................................................................................................................................2
Smoked Fish Platter...............................................................................................................................3
Soup...........................................................................................................................................................4
Potage Parmentier..................................................................................................................................4
Croûtons.................................................................................................................................................5
Salads.........................................................................................................................................................6
Salad Bar................................................................................................................................................6
Devilled Eggs.........................................................................................................................................7
Blue Cheese Dressing............................................................................................................................8
Ranch Dressing......................................................................................................................................9
Thousand Island Dressing......................................................................................................................9
Mayonnaise..........................................................................................................................................10
Entrées......................................................................................................................................................11
Animated Station: French Omelette a la minute..................................................................................11
Cold Poached Salmon en Bellevue......................................................................................................12
Green Mayonnaise...............................................................................................................................14
Chicken à la King.................................................................................................................................15
Vol au Vent Carré................................................................................................................................16
Prime Rib Roast au Jus........................................................................................................................17
Château Potatoes..................................................................................................................................18
Petits Pois à La Française....................................................................................................................18
Jardinière of Root Vegetables..............................................................................................................19
Desserts....................................................................................................................................................20
Fresh Fruit Salad..................................................................................................................................20
Peach Melba.........................................................................................................................................21
Raspberry Coulis..................................................................................................................................21
Vanilla Ice Cream................................................................................................................................22
Black Forest Cake................................................................................................................................23
Chocolate Cake....................................................................................................................................24
Swans...................................................................................................................................................25
Choux Paste.........................................................................................................................................25
Cheese Platter.......................................................................................................................................26
 Hors d'œuvres
Fondue Parmesan
Yield: 6 dozen

125 g Corn starch

1350 mL Milk, cold
270 g Butter
200 g Flour
300 g Parmesan cheese, grated
100 g Swiss cheese, grated
6 Egg yolks
10 mL Nutmeg

Standard Breading Procedure

SQ Flour
4 Eggs
500 mL Milk
SQ Salt
SQ Pepper
3L Dry breadcrumbs

For Deep Frying

1 box Frymax, non Trans fat

Method:

1. Combine corn starch with cold milk. Stir until completely dissolved. Reserve.
2. Make a white roux with butter and flour, add the milk/cornstarch mixture. Bring to a full boil for 1 minute,
stirring constantly with a whisk, until very thick and smooth.
3. Reduce the heat to medium and cook 2 minutes stirring constantly with a wooden spoon. Transfer to a s/s
bowl and mix in cheeses while still hot.
4. Cool 3 minutes, then add the egg yolks and nutmeg. Mix well.
5. Line a baking sheet or tray with a plastic wrap. Pour the mixture onto the tray. Spread out into an even layer
about 2 cm thick. Cover and refrigerate at least 1 hour in blast chiller.
6. Cut the cold mixture into 5 cm squares. Set up the standard breading procedure. Bread each square twice.
7. Deep fry at 325° until golden in a rondeau. Keep hot on a paper towel-lined baking tray in a 275 °F oven.

Tools Equipment Service Utensils

1
Shrimp Buisson
Yield: 1 buisson

3 kg Shrimps, 21-25, shelled, deveined, poached, refreshed

3 pints Cherry tomatoes
1 Pineapple, cleaned, cut in 1.5 cm dice
3 large Napa cabbages, leaves separated, blanched, refreshed, patted dry
2 pkg Cocktail toothpicks
1 pkg Bamboo skewers - 25 cm

Decoration for the top of the buisson:

1 Lobster, poached
3 Limes
3 Lemons
1 bunch Rosemary, fresh

Sauce:

800 mL Chili sauce

75 mL Horseradish

Garnish:

1 Honeydew melon, carved in swans

6 Lemons, each cut in 8 perfect wedges

Method: **see instructor

Tools Equipment Service Utensils

2
Smoked Fish Platter

6 Lemons, cut in 8 perfect wedges

750 g Smoked trout, skinned, boned, separated into chevrons
1 kg Smoked salmon, sliced
1 Spanish onion, sliced paper thin
250 mL Capers, drained
250 g Sour cream
1 pkg Pumpernickel bread (vacuum packed), cut into triangles

Method:

1. Roll each piece of fish and store on cafeteria tray lined with parchment paper.
2. Arrange ingredients nicely on a mirror one hour before SER..

Tools Equipment Service Utensils

3
 Soup
Potage Parmentier
Yield: 12 L

2 kg Leek, white & light green parts only (about 14 large), washed, sliced thinly crosswise
320 g Butter
9L Chicken stock, from liquid chicken base
4 kg Potatoes EP, peeled, diced
1 BG
SQ Salt
1L 35 % cream

Garnish:

1 bunch Chive, finely chopped

1 recipe Croûtons

Method:

1. Sweat leeks in butter.

2. Add stock, potatoes & BG. Season lightly with salt.

3. Bring to a full boil, reduce heat, cover and simmer for 40 minutes.

4. Purée in a blender and strain through a china cap.

5. Reheat and add cream. Taste and adjust seasoning. Cool & store refrigerated.

6. Reheat just prior to service. Transfer to a bain-marie on the buffet table.

7. To serve: one ladle of soup into a soup bowl. Offer chives & croutons.

Tools Equipment Service Utensils

4
Croûtons
Yield: 6 dz

1 loaf White sandwich bread, hard frozen

400 g Clarified butter

125 mL Parsley, finely chopped

SQ Paprika

Method:

1. Remove crusts from bread. Cut each slice into 4 long triangles.

2. Cook triangles in clarified butter in an appropriate-sized sauté pan until golden and crisp.

3. Transfer to paper towels to drain. Dip the two long edges of each triangle in remaining melted
butter and dip one side in parsley and one side in paprika to decorate.

4. Arrange croûtons on a doily-lined service plate.

Tools Equipment Service Utensils

5
 Salads
Salad Bar
Yield: 35 portions

1 recipe Standard accompaniments

1 recipe Blue cheese dressing
1 recipe Thousand Island dressing
1 recipe Ranch dressing
1 can Chick peas, drained & rinsed
SQ Tomatoes, cut in 6 or 8 wedges (from those used to make tomato roses)
1 English cucumber, channeled, then sliced crosswise
500 g Carrot, grated
500 g Beets, raw, grated
300 g Manzanilla olives stuffed
2 heads Romaine lettuce, washed, dried, torn in pieces
1 bag Baby spinach, washed, dried, stemmed
1 bunch Watercress, washed, dried, stemmed
500 g Green beans, precooked, refreshed, sliced French-cut
3 dozen Deviled eggs (see recipe below)

Method:

1. Prepare the ingredients. Arrange attractively. Keep refrigerated.

2. Transfer to buffet table just before service. Set up with serving utensils and dressings.
3. Offer dressing.

Standard Accompaniments:

1L Olive oil
500 mL Red wine vinegar
500 mL White wine vinegar
500 mL Balsamic vinegar
2 Lemons, cut into 6 perfect wedges

1. Place in oil & vinegars cruets and arrange with the lemon wedges near the dressings.

Tools Equipment Service Utensils

6
Devilled Eggs
Yield: 72 halves

36 Eggs, large

180 g Unsalted butter, soft

350 mL approx. Mayonnaise
30 mL Lemon juice
5 mL Dry mustard
5 mL Worcestershire sauce
SQ Salt & freshly ground black or white pepper
Small pinch Cayenne
SQ Tarragon leaves (or other assorted garnishes)

Method:
1. Prepare an ice bath large enough to cover the eggs. Set aside.
2. Place the eggs in a saucepan and cover completely with cold water. Place pan over high
heat, until just before the water comes to a boil. Turn off the heat, cover and leave for 20
minutes (this cooking method allows for the egg yolk to remain centered while cooking is
taking place).
3. Immediately transfer the eggs, with a slotted spoon, to the ice bath. Let cool completely,
about 5 minutes. Peel (see Note). Store the peeled eggs in a container, covered with plastic
wrap. Refrigerate until ready to use. The eggs may be prepared up to this point one day in
advance.
4. Cut the eggs in half lengthwise, making sure to clean off the knife of egg yolks in between
each cut (or use a thread for the cleanest cuts). To make the devilled eggs: remove the yolks
taking care not to damage the whites. Set the whites aside. If necessary, cut a tiny slice off
the bottom of each egg white half to stabilize. Force the yolks through a sieve into a clean
bowl. Cream the butter, stir in 325 mL of mayonnaise, as well as the lemon juice, dry
mustard and Worcestershire sauce. Add more mayonnaise as necessary to make a smooth
paste that is pipeable but holds its shape. Season with salt, pepper and cayenne to taste.
Using a small pastry bag fitted with a small star tip, pipe the yolk mixture into the empty
egg halves.
5. Garnish each half with a tarragon leaf.

Note: To peel a hard-boiled egg, lightly tap it all around on a work surface, then roll it around
on the work surface with the palm of your hand. The shell will begin to crack. At this point,
carefully peel the egg by gently pulling away the membrane with shell attached

Tools Equipment Service Utensils

7
Blue Cheese Dressing

200 g Danish blue cheese, coarsely chopped

100 g Onion, finely chopped
60 mL Cider vinegar
1 lemon, juice of
15 mL Worcestershire sauce
1.25 mL Tabasco sauce
225 mL Extra virgin olive oil
SQ Salt
SQ Pepper, black, freshly ground

Method:

1. Place 100 g of Danish blue cheese with the onion, vinegar, lemon juice, Worcestershire
sauce and Tabasco sauce in a food processor. Purée until well blended.

2. With the motor running, slowly drizzle in the olive oil.

3. Add remaining cheese and pulse briefly to give a coarse texture. Taste & season.
Refrigerate.

Tools Equipment Service Utensils

8
Ranch Dressing

300 mL Mayonnaise (see recipe below)

150 mL Buttermilk
45 mL Parsley, finely chopped
30 mL Celery leaves, finely chopped
10 mL Lemon juice, freshly squeezed
10 mL Dijon mustard
3.75 mL Onion powder
1.25 mL Dill weed, dried

Method:

1. Whisk together first three ingredients in a large bowl. Add the remaining ingredients.
2. Refrigerate overnight. Taste & adjust seasoning before placing on buffet table.

Thousand Island Dressing

300 mL Mayonnaise (see recipe below)

125 mL Chilli sauce
75 mL Pimento, brunoise
45 mL Dill pickle, finely chopped
30 mL Dijon mustard
30 mL Capers, drained
2 Green onions, thinly sliced
SQ Tabasco sauce
SQ Salt
SQ Black pepper freshly ground

Method:

1. Combine ingredients and season well. Taste & adjust seasoning. Refrigerate.

Tools Equipment Service Utensils

9
Mayonnaise
(for Devilled Eggs, Ranch & Thousand Island Dressings)
Yield: 1L

6 Egg yolks
20 mL Dijon mustard
20 mL Lemon juice, freshly squeezed
1L Canola oil
SQ Salt
SQ Tabasco sauce

Method:

1. Have all ingredients at room temperature. Use a table mixer with whisk attachment.
2. Mix egg yolks with mustard and lemon juice. With motor running, add oil in a steady
stream. Mayonnaise should be very firm.
3. Taste & season with salt and Tabasco sauce. Add more lemon juice and mustard to
taste.

Tools Equipment Service Utensils

10
 Entrées

Animated Station: French Omelette a la minute

36 Eggs
750 mL Water
2 tsp Salt

500 g Clarified butter

1 kg Mushroom
3 Red peppers
3 Green peppers
750 g Grated Swiss cheese
125 ml Chive, finely sliced
125 ml Flat parsley, finely chopped

Method:
1. Slice mushrooms .5 cm thick. Using a sufficient amount of oil or butter, sauté until lightly browned.
2. Slice red and green peppers into julienne, and heat briefly in butter until tender.
3. Crack and portion two eggs per liter container. (18 portions)

4. During mise en place, reserve and refrigerate all ingredients separately in 1 liter containers.

5. On service day, transfer ingredients to decorative bowls. Place bowls on ice in an attractive and
functional arrangement.
6. Make omelettes ‘a la minute’ according to the customer’s request.
.

All ingredients must be pre-cooked for the animated station (see your instructor )

Tools Equipment Service Utensils

11
Cold Poached Salmon en Bellevue
Yield: 2

Court Bouillon

Yield: 8 L

8L Water
500 ml White wine Vinegar
500 g Onions, sliced
250 g Celery, sliced
250 g Carrots, sliced
120 g Salt

1 Sachet for court bouillon:

4 ml Black Peppercorns, crushed

2 Bay leaf
2 ml Thyme
24 Parsley Stems

Method:

1. Combine all ingredients; bring to a boil.

2. Reduce heat and simmer for 30 minutes.

3. Strain and cool. Store refrigerated.

Aspic

2L fish fumet
150 g powder gelatin

Salmon

2 Salmon 5-6lb (2.25-2.7 kg)

12
 Garnish
2 English Cucumbers, thinly sliced
2 Leeks, blanched, dried and cut into appropriate shapes
SQ Blue Potatoes, sliced, blanched and cut into appropriate shapes
SQ Sweet Potatoes, sliced, blanched and cut into appropriate shapes
12 Tomatoes, carved in roses
12 Radishes, made into flowers
4 Carrots, large, made into 12 spider mums
8 Lemons, each cut into 8 perfect wedges

Method:

1. Prepare the court bouillon. Place one whole salmon in the fish poacher. Fill with court bouillon and
place in the oven at 350°F. Cook until the internal temperature reaches 170°F (77°C). Remove
salmon from the poacher; refrigerate until well chilled before proceeding with the decorating. Fillet
one salmon. Skin, trim & remove pin bones. Cut the fillets into small portions; poach in an
adequate quantity of court bouillon. Refrigerate until needed.

2. Make fish aspic: Prepare aspic using fish fumet. Sprinkle gelatin on the fumet. Whisk to
incorporate. Place over a bain-marie and heat until the gelatin is completely dissolved. Avoid
over-whisking. Chill, stirring, until ready to use

3. Decorating the whole salmon: Lay the fish presentation side up on a cooling rack on a baking
sheet. Dip slices of cucumber in the aspic and place on the fillet to imitate scales. Coat with a final
layer of aspic. Refrigerate.

4. Decorating individual portions: Decorate each portion with aspic coated elements. Coat with a
final layer of aspic.

5. Decorating the serving surface: Place a large oval serving platter/mirror/wooden cutting board on
a trolley and coat the bottom with a layer of aspic while in the walk-in. Let set. Use vegetables and
fruits dipped in aspic to design a border. Coat with a final layer of aspic. Refrigerate.

6. Transfer the decorated salmon to the platter/mirror/wooden cutting board and incorporate the
individual portions as indicated in your platter sketches.

Tools Equipment Service Utensils

13
Green Mayonnaise
Yield: 750 mL

4 Egg yolks
7.5 mL Dijon mustard
7.5 mL Lemon juice, freshly squeezed
15 mL Water
450 mL Canola oil
SQ Salt
SQ Tabasco sauce
1 bunch Watercress, blanched, shocked in ice water, patted dry, coarsely
chopped, purée & remove water

Method:

1. Have all ingredients at room temperature except watercress.

2. Using a Robot Coupe, combine yolks, mustard, lemon juice & water. With motor
running, add oil in a stream.

3. Add watercress, purée.

4. Taste & season with salt and Tabasco sauce. Add more lemon juice and mustard to
taste.

Tools Equipment Service Utensils

14
 Chicken à la King
Yield: 36 portions

3 – 1.2 kg Chicken
6L Chicken stock
325 g Butter
400 g Flour
SQ Salt
SQ Pepper
375 mL 35 % cream

120 g Butter
3 Red bell peppers, macédoine (225 g)
3 Green bell peppers, macédoine (225 g)
225 g Shallots EP, chopped
600 g Mushrooms, quartered

75 mL Parsley, finely chopped

36 Vol au vent carrés (see recipe following)

Method:

1. Poach chickens in chicken stock. Remove chicken from stock when cooked and let cool at room
temperature. Reduce cooking stock to 4 L. Reserve. Skin & debone chicken and cut into 2.5 cm cubes.

2. Make vol au vent carrés. Reserve.

3. Prepare velouté: Make a blond roux with butter and flour. Add stock and bring to a boil. Simmer 20
minutes stirring constantly. Taste & season. Reserve.

4. Meanwhile, sweat shallots and peppers in 50 g of butter. Set aside. Sweat the mushrooms in the
remaining butter.

5. To finish: combine cream, vegetables & and chicken with the warm velouté. Reheat gently, stirring
carefully. Taste & season.

6. Serve in warmed vol au vent sprinkled with chopped parsley.

Tools Equipment Service Utensils

15
Vol au Vent Carré

SQ Puff pastry
SQ AP flour for dusting
SQ Eggwash

1. Roll puff pastry into a rectangle 4-5 mm thick. Use a ruler to cut 10 cm squares. Save
trimmings for another use.
2. Transfer squares to a parchment paper-lined baking sheet. Cut incisions 1.5 cm from
the edges (see illustration) taking care not to cut through the parchment paper.
3. Eggwash the edges and fold the cut borders over to the opposite corners. Eggwash the
borders lightly, taking care not to drip over the edges which would limit rise.
4. Dock the central area. Let rest in the refrigerator or freezer for 20 minutes.
5. Bake in a preheated 425⁰F oven for 10 minutes. Turn the heat to 375⁰F and continue
baking until fully baked & crisp, approximately 20 minutes.

Tools Equipment Service Utensils

16
 Prime Rib Roast au Jus
(Côte de bœuf au jus)

1 x 6 kg Prime rib roast

6 cloves Garlic, finely chopped
SQ Salt, black pepper

Jus
SQ Bones from the roast
300 g Onion, large mirepoix
200 g Carrot, large mirepoix
200 g Celery, large mirepoix
1 BG
6 cloves Garlic, crushed
4L Brown stock
SQ Salt, black pepper

Method:
1. Prepare the MEP for the jus on MEP day: Roast bones in a 400°F (200°C) oven until brown.
Remove bones from the pan and degrease if needed. Caramelize the mirepoix in the roasting
pan. Add the bones, BG and stock. Bring to a boil and simmer 30 minutes. Strain.
Refrigerate.

2. On service day, degrease, reheat when ready to complete the jus (see step 5).

3. Preparing the roast: pull back the netting, fold back the fat cap and season the roast well with
salt, pepper and finely chopped garlic. Replace the cap and netting or tie with butcher’s cord.

4. Place roast in a black roasting pan. Roast at 300°F (160°C) until internal temperature is
125°F (about 3 to 4 hours). Transfer to a clean roasting pan, tent with foil and let rest on the
top of the stove (carryover cooking will raise the internal temperature a few degrees).

5. Degrease roasting pan, then deglaze with the jus. Strain into a sauce pan and degrease with
paper towels. Taste & adjust consistency & seasoning. Reserve hot for service.

6. To carve the roast: remove cap fat and trim any excess fat from the eye muscle. Slice the rib
in long smooth strokes. Accompany with hot jus.

Tools Equipment Service Utensils

17
Château Potatoes
Yield: 40 – 125 g portions Source: Gisslen

10 k Potatoes
450 g Clarified butter
SQ Salt & white pepper

Method:

1. Peel, eye & trim the potatoes. Turn them into château shape (5 cm ovals).
2. Place the potatoes in a saucepan, cover with cold water & add salt. Bring to a boil &
simmer until about ¾ cooked. Drain and turn out onto a sheet pan to dry. (Alternately
steam until ¾ cooked – turn out to dry).
3. Heat the clarified butter in a sauté pan. Add the potatoes and sauté until golden brown
& fully cooked (test one). Season with salt & pepper.

Petits Pois à La Française

1.4 kg Green peas, frozen

Velouté ingredients:
500 mL Chicken stock
100 g Butter
100 g Flour

2 heads Iceberg lettuce, cut in chiffonade

500 g Pearl onions
150 g Butter
SQ Salt
SQ Pepper
SQ Beurre manié

Method:

1. Cook peas in boiling water for 8 minutes. Drain and refresh. Reserve.
2. Prepare a velouté with chicken stock first qty of butter and flour.
3. Sweat lettuce and pearl onions in 150 g butter.
4. Add peas, lettuce and pearl onions to the velouté.
5. Thicken with beurre manié if needed. Taste & season.

Tools Equipment Service Utensils

18
Jardinière of Root Vegetables
Yield: 30 – 125 g portions

1.5 kg Carrot, in jardinière

1.5 kg Rutabaga in jardinière
250 g Butter unsalted
SQ Salt
75 mL Parsley, finely chopped

Method:

1. Cut each vegetable into jardinière: 4cm x 7mm x 7mm (cut with slicer then by hand into
“bâtonnets”)
2. Cook each vegetable separately in salted water until just done.
3. Refresh in cold water and pat dry.
4. Reheat in butter & season. Serve sprinkled with parsley.

Tools Equipment Service Utensils

19
 Desserts
Fresh Fruit Salad
Yield: 15 portions

1 Lemon, freshly squeezed

2 Oranges, freshly squeezed
50 g Icing sugar
2 Apples, Gala
4 Pears
2 Bananas
6 Clementines, in sections
2 pints Strawberries, trimmed & cut in halves
¼ bunch Mint leaves

Method:

1. Mix lemon juice, orange juice & icing sugar in a large bowl.

2. Peel and core apples and pears. Cut in cubes and add immediately to the bowl to
prevent fruits from oxidizing.

3. Slice bananas and add to the fruits. Toss gently.

4. Add clementines and strawberries. Refrigerate covered.

5. Garnish with fresh mint leaves prior to service.

Tools Equipment Service Utensils

20
Peach Melba

36 Peach halves, canned

1 recipe Raspberry coulis
1 recipe Vanilla ice cream
36 Mint leaves
50 g Almonds, sliced, lightly browned

Chantilly cream
500 mL 35% cream
50 g Icing sugar
5 mL White vanilla extract

Method:

1. Serve half a peach on a scoop of ice cream, drizzle with coulis, and decorate with a
rosette of Chantilly. Sprinkle with almonds and top with mint leaf.

Raspberry Coulis
Yield: 1 L

2 kg Raspberries frozen, thawed

SQ Icing sugar
SQ Lemon juice, freshly squeezed

Method:

1. Purée the thawed fruits in a blender and pass through a fine strainer to remove all seeds.
Add sugar to taste.

Tools Equipment Service Utensils

21
Vanilla Ice Cream
Yield: 2.5 L

12 Egg yolks
360 g Sugar
500 mL 35 % cream
750 mL Milk
1 Vanilla bean, sliced in half lengthwise
250 mL 35% cream, cold

Method:

1. Whisk the yolks & sugar together well in a stainless steel bowl.
2. Combine 500 mL of cream & the milk in a heavy-bottomed saucepan. Scrape the
seeds from the vanilla bean and add them with the bean pod to the milk mixture. Heat
to scalding.
3. Temper the hot milk mixture into the yolk/sugar mixture. Whisk completely, but
avoid making too much froth.
4. Place over a bain marie & cook to nap stage (82-85⁰C). Stir constantly with a spoon
or spatula (do not whisk).
5. Remove immediately from heat, stir in 250 mL of cold cream to stop the cooking.
Strain through a fine strainer into a clean stainless steel bowl.
6. Chill covered.
7. Freeze in an ice cream machine.

Tools Equipment Service Utensils

22
Black Forest Cake
Yield: 2 x 20cm (8”) cakes
Finishing the cakes:

2 Chocolate cakes (20 cm), sliced in 3 horizontally (recipe below)

SQ Kirsch syrup
SQ Cherry filling
SQ Chantilly cream
300 mL Chocolate sprinkles
24 Maraschino cherries, with stems on, patted dry
SQ Chocolate shavings

Method:
1. Fill & ice the cakes: punch using the Kirsch syrup, fill with cherry filling, ice with Chantilly.
2. Decorate the sides with chocolate sprinkles. Pipe rosettes of Chantilly around the top edges. Garnish with
maraschino cherries & chocolate shavings.

Kirsch Syrup

200 mL Simple syrup (combine 150 mL water & 150 g sugar, bring to a boil, chill)
30 mL Kirsch

Method:
1. Mix together and set aside.

Black Cherry Filling

450 mL Black cherries, canned, strained, coarsely chopped

15 mL Cornstarch
225 mL Syrup, from cherries
40 g Butter

Method:
1. Strain cherries. Keep the syrup for the next step.
2. Combine cornstarch and cold syrup. Bring to a boil whisking constantly. Remove from heat, add cherries
and butter. Mix well, cover with plastic wrap and refrigerate.

Chantilly Cream
2L Cream 35 %
150 g Icing sugar
15 mL White vanilla extract

Method:
1. Whisk cream to soft peaks. Add sugar and vanilla extract. Continue whisking to firm peaks.
2. Transfer half the Chantilly into a piping bag with a star tube. Store the remaining cream covered.
Refrigerate.

Tools Equipment Service Utensils

23
Chocolate Cake
Yield: 2 x 20 cm (8”) round cakes

SQ Butter, soft, for pans

350 g Sugar
375 g Cake flour, sifted twice
400 g Water, cold
5 Eggs
24 g Tandem emulsifier
30 g Milk, powdered
14 g Baking powder
6g Baking soda
45 g Cocoa powder
75 g Vegetable oil

Method:

1. Preheat oven at 375 °F (190 °C). Place rack in center of oven.

2. Grease and flour 2- 20 cm round cake pans.
3. Using the Kitchen Aid with the whisk attachment, mix the sugar, cake flour, water, eggs
and Tandem emulsifier for 12 minutes at maximum speed.
4. Dissolve powdered milk, baking powder, baking soda and cocoa powder in vegetable
oil.
5. Add to mixer and mix two more minutes.
6. Divide batter evenly between the two cake pans.
7. Bake at 375 °F (190 °C) for about 30 minutes.
8. Cool on a rack, turning out 5 minutes after removing from the oven. When cool, store
well-wrapped.

Tools Equipment Service Utensils

24
Swans
Yield: 36 swans

36 Swan bodies (see choux pastry recipe below)

40 Swan necks

Chantilly cream
500 mL 35% cream
50 g Icing sugar
5 mL White vanilla extract

SQ Icing sugar

Method:
1. Cut a small top horizontally from each swan body. Reserve. Pipe a generous quantity of Chantilly
cream into each base.
2. Insert a neck in each base. Cut reserved tops in halve lengthwise. Place two halves in each base to
resemble wings. Use a sieve to dust with icing sugar.

Tools Equipment Service Utensils

Choux Paste
Yield: approx. 36 swans & 40 necks
950 mL Water
575 g AP flour
420 g Unsalted butter
2.5 mL Salt
7.5 mL Sugar
16 Eggs, beaten

Method:
1. Gather, weigh & measure ingredients.
2. Bring water, butter, salt and sugar to a boil in a saucepan. Remove from heat when butter is melted.
3. Add sifted flour all at once and stir with a wooden spoon until completely mixed and no lumps remain.
4. Return to moderate heat and stir vigorously for 1 minute to dry the mixture. Remove from heat and let
cool slightly (at least 5 minutes).
5. Transfer to the bowl of a Kitchen Aid with paddle attachment.
6. Gradually add beaten eggs about 2 at a time until the mixture is of dropping consistency.
7. Pipe at least 36 swan bodies onto a parchment paper-lined baking sheet, using a large star tip. On a
second baking sheet, pipe at least 40 swan necks, using a small plain tip, held firmly over the star tip
while you pipe (Alternately, use a second piping bag with the plain tip).
8. Bake the swan bodies at 425 °F for 10 minutes, reduce heat to 375 °F for remaining baking time. Bake
until crisp and golden. Leave the choux to cool in the turned off oven with the door left slightly ajar.
Cool completely before storing. Store in plastic bags.
9. Bake the swan necks just until golden. Take care as they can easily burn. Store once cool.
10. On service day, place the choux in a 350°F oven to crisp slightly. Assemble as indicated above.

Tools Equipment Service Utensils

25
Cheese Platter
Yield: 1 large platter

300 g Oka
300 g Cheddar, old
150 g Bleu de Bresse
250 g Snow goat cheese
400 g Brie

Garnish

300 g Red seedless raisins, cut in small bunches

300 g Green seedless raisins, cut in small bunches
3 Forelle pears, uncut, for decoration
12 Dried figs
150 g Walnut halves
150 g Whole almonds with skin
150 g Pecans, shelled
1 kg Water biscuit assortment

Method :

1. Use all the ingredients to prepare an attractive arrangement on a large mirror.

2. Prepare flags for each cheese with bamboo skewers and cardboard.

Baguettes

SQ Première Moisson baguettes toasted and seasoned

1. Cut baguettes for the buffet just before service. Arrange in a serving basket.

Tools Equipment Service Utensils

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