LE CORDON BLEU

PROFESSIONAL CULINARY MANAGEMENT

PROGRAM

MELBOURNE PATISSERIE

Superior

Afternoon/High Tea

Recipes and Full Plan

© Le Cordon Bleu 2023

OFFICIAL
LESSON 22-24

AIM OF LESSON
To provide the opportunity for the student to develop the knowledge and practice the skills
required to prepare and produce the menu items outlined below.

MENU/ ITEMS
Afternoon tea menu

LESSON TASKS

Task Demo Practical

Work in teams to prepare a range of products for the afternoon tea - -

Prepare and serve espresso coffees and various teas - -
Work to meet deadlines for the afternoon tea service - -
Work on one of two sections on a rotating basis - -

Lesson Information
▪ No demonstration for today. This is a six-hour service session that commences in the
practical kitchen; note the change from 3.5 to 6 hours for this day. Please check
changes to the timetable and possible kitchen relocations.
▪ Students will be put into 3 groups and will rotate through each menu section over
three days. First day will be a practice run, on the second and third day the menu
will be served to paying retail customers.
▪ It is the students’ responsibility to organise workflow and delegation responsibilities
within their section.
▪ This six-hour session is a preparation and service period and must accommodate
production, service, packaging, coaching, feedback and cleaning of the kitchen.
▪ Please refer to the written roster of responsibilities.
▪ End of service requirements must be completed and checked off by the teacher.

OFFICIAL
Over the 3 Afternoon Tea sessions, we will complete the following:

SITXINV006 Receive, store and maintain stock

Practical Assessment: Assessment Task 1

In this assessment, students will be required to fill in the temperatures of the
listed perishable items in Part A
• Conduct and record temperature checks on delivered goods (food trolley)
• Identify any deficiencies with delivered goods
• Conduct and record temperature checks on environmental storage areas
(Fridge)
Students have three (3) designated sessions (allocated by assessors) in which to
carry out this activity.
Assessor will be observing students’ abilities to maintain the quality of
perishable items in Part B of this assessment.
• Checking incoming stock
• Selecting correct storage conditions and dating of perishable items
• Safe and correct disposal of perishable items
• Maintaining cleanliness of storage areas

OFFICIAL
 AFTERNOON TEA MENU

WARM TREATS

Jamon Croquettes with garlic aioli

Caramelized onion and goats cheese tart

SANDWICHES

Mini baps with rare roast beef, horseradish cream and rocket

Rye Vienna with ricotta, basil pesto, grilled aubergine, red

capsicum and pea shoots (Veg)

Soft roll with smoked salmon, cream cheese and chive

PATISSERIE

Pistachio madeleine with strawberry mousse

Valrhona chocolate choux with jivara lactée chocolate cream, Earl

Grey whipped ganache and candied macadamia

Raspberry and coconut Lamington

Hazelnut, mango & coconut delice

Lemon ripple cheesecake with white chocolate crumble

Spiced apple tartlet

SCONES

Plain and date scones

Served with strawberry gum preserve and double cream

PETIT FOURS

Orange & Grand Marnier bon bon

Milk chocolate hazelnut Gianduja

OFFICIAL
 Wednesday 30th August (Practise Run)
Group 1 Group 2 Group 3
Sandwiches & Petit Pastries Mousses & Cakes
Fours
Sous Chef Sous Chef Sous Chef
Vedang Janice Soham
Chef de Partie Chef de Partie Chef de Partie
Finny Nida Kaitlyn
Jessica Zahra Aditya
Commis Commis Commis
Kyra Setefani Nathania
Natalya Claire Annie
Gabriella Akhil Fern
Nattida Michella Aerin
Soundarya Miral Zoe
Tracy Shelyn Sanika

Friday 1st September (Service 1 – 1.30pm)

Group 1 Group 2 Group 3
Sandwiches & Petit Pastries Mousses & Cakes
Fours
Sous Chef Sous Chef Sous Chef
Akhil Jessica Zahra
Chef de Partie Chef de Partie Chef de Partie
Nathania Annie Natalya
Soham Vedang Finny
Commis Commis Commis
Janice* Aditya* Claire*
Setefani* Fern* Kyra*
Aerin* Gabriella* Nattida*
Michella* Sanika* Tracy*
Zoe* Kaitlyn Nida
Shelyn Soundarya Miral

Working FOH Service – 01/09/23

Depart kitchen, take 30 minute break & change into FOH uniform. Report to
Cara Pullen in Cilantro
11.00am 11.30am 12.00pm
Claire Aditya Kyra
Zoe Fern Gabriella
Michella Nattida Setefani
Sanika Tracy Janice
Aerin

OFFICIAL
 Friday 8th September (Service 2 – 1.30pm)
Group 1 Group 2 Group 3
Sandwiches & Petit Pastries Mousses & Cakes
Fours
Sous Chef Sous Chef Sous Chef
Aditya Kyra Gabriella
Chef de Partie Chef de Partie Chef de Partie
Fern Aerin Setefani
Claire Nattida Janice
Commis Commis Commis
Zahra* Finny* Vedang*
Annie* Soham* Jessica*
Nida* Nathania* Akhil*
Kaitlyn* Natalya* Soundarya*
Miral* Zoe Shelyn*
Sanika Tracy Michella

Working FOH Service – 08/09/23

Depart kitchen, take 30 minute break & change into FOH uniform. Report to
Cara Pullen in Cilantro
11.00am 11.30am 12.00pm
Finny Jessica Akhil
Shelyn Nathania Zahra
Miral Annie Soham
Nida Natalya Vedang
Soundarya Kaitlyn

OFFICIAL
TIMINGS
On each of the 3 Friday’s, everybody will start in the kitchen at 7.30am.
If rostered on to work front of house, you will depart the kitchen at your allocated time and
take a 30 minute break and change into FOH / Theory uniform. You will then sign in with Cara
Pullen in Cilantro restaurant to commence your Front of House Service shift.
FOH should conclude around 4.30pm

If you are remaining in Back of house, we will aim to leave the Poly kitchens by 12.30pm at
latest. This is inclusive of completing items and cleaning kitchen. You will have a 30 minute
break and return to Restaurant Kitchen for Service. BOH should be finished around 2.30pm.
Bookings are taken for a 1.30pm start.

Production Quantities
Most recipes will make approximately 60 portions unless otherwise stated.
We plan to take bookings for around 40 customers. We will make approx. 60 portions on day or
more if required.

OFFICIAL
 1) Sandwiches & Petit
fours
Group 1
Soft roll - @40gmsShape – Single
knot or bagel shape
Filling – Salmon, Cream cheese,
cucumber, chives.
Baps – @40gms
Shape – Round, dusted with flour
Filling – Roast beef, horse radish
and rocket
Rye – @40gms
Shape – Vienna with linseed
Filling – ricotta, basil pesto,
grilled eggplant, pea shoots
For all sandwiches can use butter
spread
2) Pastries
Group 2
Croquettes Jamon – Follow
recipe.Deep fry before service.
Serve Warm with garlic aioli
Caramelised onion & goats
cheese tart – Make savoury
shortcrust. Roll to 3mm. Line &
blind bake foils.
Make filling, bake & cool. Portion
into 8 per tart. Warm before
serving.
Scones – ½ Date ½ Plain, @5cm,
25mm thick
OFFICIAL
3) Mousses & Cakes
Group 3
Lemon Cheesecake -Composition
– Lemon curd swirled through
lemon cheesecake, t o p p e d
with white chocolate
crumble served in a
shot glass.
P i s t a c h i o madeleine – Bake
in 3x rectangle tins. B ake @180
for 10mts only. Mousse Filling –fill
into round mould, freeze. Dip in
mirror glaze, place on top of
madeleine and garnish blanched
pistachio pieces & white choc
feather.
Choux puffs –@4cm size 8 tube
Filling – milk chocolate cream.
Pipe choux buns, make craquelin,
roll out at 2 mm, cut using a
round cutter, place on the choux
puff and bake, make a hole in top
and fill with cream. Garnish –
Pipe Earl Grey whipped ganache
on top then a caramelized
macadamia.
Petits fours
Milk chocolate gianduja –
one rect. génoise tin,
chablon of milk chocolate,
garnished with blanched
pistachios.
Moulded chocolate – Or ang e
& g ran d m arn ier g an ache
with dark couverture shells.
Spiced apple tartlets – Roll sable
breton to 3mm, cut with 4.5cm
cutter. Bake in dome moulds.
Fill with apple compote, pipe
spiced cream on top and garnish
with tuille and apple slice.
OFFICIAL
Raspberry Lamington – Make
lamington sponge. Portion
@2.5x5cm, coat in raspberry glaze and
roll in coconut. Garnish with Chantilly,
half raspberry & micro herb.
 AFTERNOON TEA Mise En Place

PRODUCT
Mini baps with rare • Baps
roast beef, horseradish • Roast Beef
cream and rocket • Fill Rolls

Rye Vienna with • Rye Vienna

ricotta, basil pesto, • Grill Vegetables
grilled aubergine, red • Pesto
capsicum and pea • Fill Rolls
shoots
Soft roll with smoked • Soft Rolls
salmon, cream cheese • Prep fillings
and chive • Fill Rolls
Jamon Croquettes • Croquettes
• Garlic Aioli
• Fry before service
• Keep chives for garnish or dried serrano ham
Caramelised onion & • Savoury pastry
Goats cheese tart • Line tarts
• Caramelise onions
• Tart filling
• Bake. Cool. Cut

Pistachio madeleine • Make madeleine

with strawberry • Strawberry mousse
mousse • Glaze
• Blanch pistachios for garnish
• White choc garnish leaf
Valrhona chocolate • Choc choux paste
choux with jivara • Make, roll, freeze & cut Craquelin
lactée chocolate • Make whipped ganache (needs to be made 3hrs before)
cream, earl grey • Caramelise macadamias
whipped ganache and • Make Dark Choc garnish
caramelized
macadamia
Spice apple tart • Make spiced cream – infuse & chill
• Make sable breton, rest, roll, chill & cut. Bake
• Apple compote
• Apple cider vinegar tuille
• Apple slice garnish
• Whip & stabilise cream. Construct tarts.

Raspberry Lamington • Make & bake lamington cake

• Make Glaze recipe.
• Portion & glaze
• Chantilly cream & finishing.

OFFICIAL
Lemon Cheesecake, • White chocolate crumble
white chocolate • Lemon curd
crumble • Lemon cheesecake
• White Choc LCB stamp
Hazelnut, mango & • Remove from freezer & portion
coconut delice • White chocolate garnish & mandarin piece
Plain and date scones • Chef make strawberry preserve.
Served with strawberry • Plain scones
preserve and double • Date scones
cream • Double cream
• Fill shot glasses with cream & jam

Orange & Grand • Make Ganache

Marnier bon bon • Make moulded chocolates
Hazelnut gianduja • Make Gianduja Slab
• Finish & portion

Petit Fours Gift Boxes • Pack 6 chocolates per box

OFFICIAL
Soft Rolls – High Tea (60 Pieces)

Total Dough Recipe

Bakers % Quantity
Flour 100 1400g
Water 58 812g
Fresh Yeast 3 40g
Salt 2 28g
Sugar 2 28g
Improver 0.2 4g
Milk Powder 2 30g
Butter 2 30g
Total 2372g

Water Temperature: 26°C

Final Dough Temperature: 26°C
Mixing Time: Mixer: Spiral – Intensive 100%
First: 4 Minutes
Second: 5 Minutes

Bulk Fermentation: 30 Minutes

Scale: 40g
Pre shape:
Intermediate Proof:
Shape: Knot rolls
Egg wash
Top with seeds
Final Proof: 30°C
Baking: 220°C

OFFICIAL
Recipe name Salmon and cucumber sandwiches
Quantity 60 Rolls
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Smoked salmon 1200g 1 Peel cucumber and slice.
Cucumber (Lebanese) 3 each Season and spread cream cheese onto
roll.
Cream cheese 300g
Lay salmon and cucumber on cream
Salt and pepper To taste
cheese.
Chives(chopped) 1 bunch
Garnish with Chives.
Note: Vegetarian with cucumber only
can also be made in above way.

OFFICIAL
Baps – High Tea (60 rolls)

Total Dough Recipe

Bakers % Quantity
Flour 100 1400g
Water 57 800g
Fresh Yeast 3 40g
Salt 2 28g
Sugar 3 40g
Improver 1 14g
Milk Powder 3 40g
Butter 3.5 50g
Total 2412g

Water Temperature: 26°C

Final Dough Temperature: 26°C
Mixing Time: Mixer: Spiral – Intensive 100%
First: 4 Minutes
Second: 5 Minutes

Bulk Fermentation: 30 Minutes

Scale: 40g
Pre shape:
Intermediate Proof:
Shape: Round
Final Proof: 30°C
Baking: 220°C

Recipe name Rare roast beef and horseradish rolls

Quantity For 60 rolls
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Sirloin 60cm/piece 1 Season, seal and roast beef. Roast to
49°C internal temperature at 180c. Cool.
Horseradish cream Jar
Slice roast beef very thin.
Rocket, wild 300g
Slice opening in bap, butter.
Butter 200g
Spread horseradish filling into cut.
Place rosette of roast beef into bap.
Garnish with salad leaf.

OFFICIAL
Rye Rolls – High Tea (60 Rolls)

Total Dough Recipe

Bakers % Quantity
Bakers Flour 77 1200g
Rye Flour 23 360g
Water 65 1014g
Fresh Yeast 2.5 39g
Salt 2 30g
Improver 1 16g
Sourdough Conc. 4 60g

Linseed - topping
Total 2781g

Water Temperature: 26°C

Final Dough Temperature: 26°C
Mixing Time: Mixer: Spiral – Intensive 100%
First: 4 Minutes
Second: 5 Minutes

Bulk Fermentation: 30 Minutes

Scale: 40g
Pre shape:
Intermediate Proof:
Shape: Vienna
Xanthan Gum Solution: 500g water
2g Xanthan Gum
Brush on top of rolls to allow seeds to stick
Dip into linseeds
Final Proof: 30°C
Baking: 220°C

OFFICIAL
Recipe name Vegetarian filling
Quantity For 60 rolls
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Fresh ricotta 500g 1 Slice bread lengthways.
Red capsicum 4 each Grill capsicum and sliced eggplant.
Egg plant 4 each Butter bread, spread basil pesto, ricotta
and fill with vegetables and pea shoots.
Pea shoots 2 punnet
Butter 150g

Recipe name Basil pesto

Quantity
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Pine nuts 150 1 Grind all the ingredients in a blender to
Garlic 40g make a fine paste.
Divide into 2 small vacuum seal bags.
Grated parmesan 150
cheese
Fresh basil 100g
Olive oil 360g

OFFICIAL
Recipe Name Ham Croquette - Croquettes de jambon.

Quantity 1 x recipe
Preparation (6.25)
Recipe instructions
Ingredients Quantity Stage Method
Butter 250g 1 To prepare Bechamel
Flour 250g
Gently heat the butter in a saucepan and add
Corn flour 63g the flour, and continuously stir to make a
white roux.
Milk- hot 1875ml
Nutmeg 6 Pinch Add milk in stages stirring until smooth.
Bring mixture to boil after each stage.
Ensure the finished mixture has no lumps.

Ham (Jamon) 500g 2 Cut the ham into fine brunoise. (reserve
about 100g to dry in rational to use as a
Salt /pepper to taste
garnish)

Add the finely chopped ham to the

Bechamel and allow to cool in blast chiller.
Eggs 10 3 Divide the croquette mixture into torpedo
sized portions, crumb using flour, eggs and
Flour 300g
bread crumbs.
Bread crumbs 1000g
Deep fry croquettes at 180°C until golden.
Salt /pepper To taste
Re-heat in oven 160c before service
Galic aioli
Finely chop the garlic cloves and combine
Mayonnaise 200g
with mayonnaise.
Garlic cloves 2 Transfer to piping bag and pipe a bulb of
aioli on top of hot croquette immediately
before service. Top with chive.

OFFICIAL
 Recipe name Pâte brisée (Savoury short paste for Quiche)
Quantity 2 x recipe to line 9x Round foils
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Plain flour 600g 1 Rub in flour, sugar, salt and butter.
Butter 300g Add eggs and water. Flatten out and
refrigerate.
Salt 8g
Weigh 150g portions and roll pâte brisée
Sugar 4g to 3mm . Line foil tins. Rest in fridge.
Egg yolks 3 each Blind bake 180c.
Water 120g

Recipe name Caramelised onion & Goats cheese tart

Quantity 1 x recipe for 7 x foils
Preparation
Recipe instructions Yield: 7 large foil
Ingredient Quantity Stage Method
Caramelised onion 1 Slice onions thinly.
Onions 10 Heat a drizzle of olive oil in a large pot
Balsamic vinegar 40g over medium heat.
Brown sugar 30g Cook onion, stirring regularly, until
softened.
Add balsamic vinegar, brown sugar and a
splash of water, mix well.
Cook until dark and sticky. Cool.
Royale 2 Mix in all ingredients; ensure egg is
Eggs 9 each completely mixed through. Season to
taste.
Cream, fresh 510ml
milk 510ml
Salt and pepper To taste
Chives, chopped To taste
Goats cheese 350g 3 Crumble 50g Goats cheese per tart and
top with caramelised onions & chives.
Pour in royale and bake 175c.
Cool. Cut into 8. Warm for service.

OFFICIAL
Recipe name Valrhona dark chocolate choux paste (valrhona p125)
Quantity 60

Preparation
Recipe instructions
Ingredient Quantity Stage Method
Water 250ml 1 Boil water, milk, salt, butter, and sugar.
Milk 250ml Add flours and make panade. Add
finely chopped chocolate.
Salt 10g
Beat in mixer to cool down.
Sugar 10g
Unsalted butter 200g
P125 (valrhona) 60g
Plain flour 150
Bakers flour 150
Eggs 500g 2 Add eggs gradually. Pipe using a size 10
plain tube 4cm diameter, place pre-cut
craquelin on top of the choux and bake at
1800C, once the choux is coloured open the
vent.

Recipe name Craquelin

Quantity 60
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Butter 232g 1 Mix all the ingredients together to make a
288g paste, roll out at 2mm. Freeze and cut
Brown sugar
using a 4 c m round cutter, place on the
Plain flour 288g uncooked choux puff and bake.
Almond meal 48g
P125 48g
chocolate(melted)

Dark chocolate (811) 200g 2 Melt, temper and apply on guitar sheet and
cut in narrow sticks for garnish. Or LCB
stamp.

OFFICIAL
Recipe name Jivara lactée cream (valrhona milk chocolate 40%)
Quantity 60
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Ganache 1 Boil cream and glucose, add to Chocolate
Cream 200g and invert sugar. Mix well to get a smooth
emulsion.
Glucose 16g Fold through soft peak cream when ready
Inverted Sugar 16g to fill Choux.
Make a hole in TOP of choux to fill
Jivara lactée chocolate 312g
Thickened cream 620g *note – do not make in advance as this will
set firm

Recipe name Earl Grey Whipped Ganache (needs to be made 3hrs before)
Quantity 60
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Cream A 302g 1 Bring cream A to boil and infuse with tea
Invert Sugar 11g for 4 mins. Strain and scale back to 302g.
Add glucose and invert sugar and return to
Glucose 11g boil.
Kayambe 45% milk 250g Pour over chocolate.
Choc Emulsify while slowly adding the cold
340g cream B.
Cream B Cool in fridge and allow to crystalise for
40g
Earl Grey tea min 3hrs.

When ready to use, gently whip and pipe

on top of choux.
Caramelised Cut macadamias in half.
Macadamias
Combine Icing sugar and pecans and cook
150g
Whole macadamia over medium heat stirring continuously to
Icing sugar 75g caramelise the nuts. Add the butter, mix
through quickly, and spread onto silicone
Unsalted butter 5g paper. Place the caramelised macadamias on
top of whipped ganache.

OFFICIAL
Recipe name Pistachio madeleine biscuit with strawberry mousse
Quantity 60
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Madeleine Lightly beat the eggs, caster sugar and
Egg 240g 1 pistachio paste.
May need to add a touch of green colour.
Sugar 300g
Add the sifted flour with baking powder,
Pistachio paste 20g milk and finally the oil and melted butter.
Plain flour 300g Put into 3 x lined rectangle tins @ 400g each
Baking powder 6g and bake
@ 1800C until just cooked. No colour!
Milk 60g
Unsalted butter 120 When cool, cut circles with cutter as
demonstrated.
Vegetable oil 180

OFFICIAL
Recipe name Strawberry mousse
Quantity 60
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Boiron strawberry 250g 1 Heat strawberry puree.
puree Whip egg yolk and sugar until pale and add
Caster sugar 67g corn flour.
Corn flour 25g Mix into the puree and make a pastry cream.
Egg yolk 100g
Add the chopped white chocolate.
White chocolate 50g
Add the gelatine mass along with the water.
Gelatine powder 4g
Water 20g
Cream 500g 2 Fold in the whipped cream at around 300C.
Pipe into demi sphere moulds and freeze.
Glaze Heat puree to 450C Combine the pectin,
Boiron strawberry 360g sugar and colour mixed well together and add
puree to puree. Cook to 800C stirring constantly.
Strain and set aside.
Pectin NH 8g
Use @ around 500C. Dip the mousse and
Caster sugar 100g Place
place on the madeleine
place on biscuit
Red food colour 0.5g
Garnish
White Couverture 300g Temper to make white chocolate feathers
100g Blanch and peel pistachios. Dry in oven 100c.
Pistachios Chop into small pieces to place on dome.

OFFICIAL
Recipe name Spiced Apple Tartlets
Quantity 60
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Sable Breton 1 Cream butter and sugar until pale and fluffy.
Butter 420g Add eggs, mix with paddle to combine.
Caster sugar 300g
Add flour and salt. Do not overwork.
Plain flour 750g
Refrigerate 30 mins.
Salt 12g
Eggs 150g Roll to 3mm. Chill. Cut with 5cm cutter.
Line into dome moulds. Dock pastry with a
fork.
Chill again before blind baking (no rice).
Bake 180c for approx. 15 mins.
Microplane to tidy edges of pastry.
Spiced Chantilly Cream 2 Toast spices in pan for approx. 1 minute until
Thickened cream 675g fragrant. Crack spices to help flavour infuse.
Caster Sugar 75g Add cream, sugar and scraped vanilla pod to
Cloves 6 pot, heat gently over medium heat, do not boil.
Allspice 4 or ½ tsp Remove from heat, cover with cling wrap and
Vanilla Bean 1 rest to infuse for 30 mins.
Cinnamon stick 1 Strain cream and refrigerate min. 3 hrs.
Star Anise 2 When ready to pipe cream:
Cardamom pods 3 Soak gelatine, then melt with a small amount
Gold gelatine 2g of infused cream.
Whisk cream to soft peak, add melted gelatine
and whisk to firm peak.
Apple Compote 3 Peel and finely dice apples to 5mm.
Granny smith apples 4 Make a dry caramel.
Sugar 120g Add apples, calvados and flan gel.
Gently cook until caramel re-melts and
Calvados 60g
resembles compote. Ensure apples keep some
Flan Gel 60g form. Cool.

OFFICIAL
Apple cider vinegar 4 Melt butter and add all ingredients, mix until
tuille tuille batter is homogenous.
Caster Sugar 60g Chill.
Apple cider vinegar 24g Spread on silpat mat using 4cm stencil.
Butter 30g Bake 175c until golden brown.
Plain Flour 30g
Assembly & Garnish 5 Slice tiny wedges of apple, transfer to bowl of
Apples 3 water with lemon juice to prevent oxidizing.
Lemon 1 Fill sable shell with compote.
Whi t e chocol at e 20g Pipe a bulb of spiced Chantilly on top.
Gol d l eaf Just before service, top with tuille, secure
apple slice with small amount of melted white
chocolate. Top with gold leaf.
Note: Tuille will go soft quickly if applied
too early.

OFFICIAL
Recipe name Plain /date scones
Quantity X2 recipe Date scones & x2 recipe plain scones
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Plain flour 600g 1 Sieve flour, baking powder, and salt.
Baking powder 35g Add the sugar. Rub in the butter.
Salt 3g If using dates, add the finely chopped
Unsalted butter 75g dates.
Caster sugar 85g
Milk 440g 2 Add the milk and make into smooth dough.
Pitted dates 60g Rest dough for 30minutes.
Cut out to 5cm

Double cream 500g 3 Bake at 180°C for 15-20 minutes.

Strawberry jam below Dust plain scones with icing sugar.
Prepare ramekins with Jam & cream.

Recipe name Strawberry Gum Preserve

Quantity
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Jam Sugar 750g
Combine all ingredients
Frozen strawberries 1kg
in a pot and heat gently
Lemon Juice 1
until sugar has
Strawberry gum leaves 1 tbsp
dissolved.

Boil until 103c is

reached. Check for
viscosity.

*can add a little pectin

if necessary

OFFICIAL
Recipe name Raspberry Lamington
Quantity 64
Preparation
Recipe instructions
Ingredient Quantity Stage Method
Unsalted butter 300g 1 Cream together butter and caster sugar.
Caster Sugar 300g Gently mix in almond meal and coconut.
Almond Meal 180g Gently beat in the eggs and vanilla until
Desiccated Coconut 80g emulsified.
Eggs 6 Fold in sifted flour and baking powder.
Vanilla extract 2 tsp Divide mix into 2x lined 8” square tins.
Plain Flour 100g Bake at 180°C for 15-20 minutes.
Baking Powder 10g
Freeze cakes for neat cutting.
Once firm, trim edges. Divide each cake into
4x8 (approx. 2.5cmx5cm rectangles.)
Raspberry Syrup
Raspberry puree 250g Stir all ingredients together in a pot over low
Sugar 200g heat until dissolved.
Water 60ml Simmer gently for 5 minutes or until
thickened slightly. Cool.
Dip cooled cake into cooled syrup. Place on a
cooling wire to allow excess syrup to drip off.

Shredded Coconut 300g Gently roll glazed cakes into shredded

coconut
Garnish
Thickend cream 175g Whip Chantilly cream.
Icing Sugar 20g Pipe cream on top.
Vanilla extract drop

Micro herb Garnish with half raspberry and micro herb.

Raspberries

OFFICIAL
 Recipe name Chilled lemon ripple cheesecake
Quantity 50 Glasses
Preparation
Recipe instructions

Ingredient Quantity Stage Method

White Chocolate Combine dry ingredients, add melted
crumble butter and mix to crumble consistency.
Milk Powder 150g Spread on a lined tray, bake 175c until
Gluten free flour 100g golden brown (stir intermittently). Cool.
Gluten free Cornflour 30g
Sugar 62g Melt choc and stir through crumble
Melted butter 100g (does not need to be tempered as will be
Salt 4g chilled).
White Chocolate 225g Spread on lined tray and set aside to
firm up.

Lemon cremeaux Combine lemon juice and sugar in a pot

Lemon juice 250g and bring to the boil.
Eggs 300g Gently pour over the eggs whilst
Caster Sugar 250g stirring. Return to the pot and bring to a
Butter 400g boiling point.
Remove from heat.
Add the butter and emulsify with a stick
blender.

Lemon cheesecake 1 Cream the cheese (at room temperature)

mousse and sugar together until smooth.
Cream cheese 750g Mix in Lemon juice and zest until
Caster sugar 300g smooth. Add first quantity of cream.
Lemon Zest 2
Lemon Juice 225g Hydrate gelatine in cold water till soft.
Cream (pure) 150g Heat softened gelatine on bain maire to
Titanium Gelatine 15g melt. Add small quantity of above
mixture to dissolve into gelatine.
Pure Cream 525g
Whisk cream to firm peaks and fold into
cheese base

OFFICIAL
 Temper white chocolate to make garnish.
Assembly & Garnish
Yellow LCB stamp?
White chocolate 400g

Place lemon cremeaux in piping bag,

pipe a small amount into bottom of each
glass.
Pipe cheesecake mix on top, followed by
another small amount of cremeaux.
Swirl the 2 components together using a
skewer.
Set in fridge, then top with crumble &
garnish.

OFFICIAL
Recipe name Orange and grand marnier ganache
Quantity
Preparation
Recipe instructions
Ingredient Quantity Stage Method
White chocolate 500g 1 Bring cream to solid boil with orange
couverture zest, pour onto chocolate chunks.
Cream 250g Stir until completely smooth and add
1 grand mariner and let cool.
Zest of orange
Grand marnier 20g Fill into polycarbonate mould.

1000g Temper dark chocolate for 3 moulds

Dark chocolate
only.
couverture

Recipe name Gianduja

Quantity 1 x recipe (100%)
Preparation Individual
Recipe instructions 1 rectangular genoise tin
Ingredient Quantity Stage Method
Praline paste 625g 1 Mix praline paste and melted milk
Milk couverture 500g chocolate and temper together (260C).
(valrhona jivara Add the feuilletine and mix well to make
lactée) sure the crumbs are well coated.
Mixture needs to be crystallised together
Pailleté feuilletine 125g
as there are 3 types of fat; dairy, cocoa
butter and nut oil. Pour into frame to set.
Store at room temperature with label.

OFFICIAL
OFFICIAL