Egg pudding

Eggs
Milk
Lemon zest
Granulated sugar

Step 1- preheat the oven to 180(one hundred and eighty)

degrees Celsius
Step 2- pour 200 grams of sugar into the pudding mold
Step3- caramelize the pan evenly on the stove
Step 4- beat the eggs with the sugar and lemon zest until
smooth.
Step 5- mix in the milk until well incorporated
Step 6- pour the mixture into the tin and bake for 30 minutes
Step 7- remove the pudding and leave to cool completely

French toast
Bread slices
Milk
Eggs
Granulated sugar
Cinnamon powder
Vegetable oil
Step1- Beat the milk with the eggs in a bowl.
Step2- Soak the bread slices in the milk mixture
Step3- Heat the oil in a frying pan
Step4- Add the bread slices and fry until golden brown
Step5- Place the bread slices on absorbent paper
Step6- Mix sugar and cinnamon powder on a plate
Step7- Dip the bread slices in the sugar and cinnamon and serve

Portuguese pumpkin doughnuts

Ingredients
Pumpkin
Granulated sugar
All-purpose flour
Orange zest
Egg yolk
Baking powder
Cinnamon stick
1- Wash and peel the pumpkin
2- Cut the pumpkin into small pieces
3- In a saucepan, add the pumpkin with a cinnamon stick and
water and cook for 25 minutes.
4- Drain the pumpkin and puree until smooth
5- Transfer the pumpkin to a large bowl and add the sugar, egg
yolk, orange zest and flour.
6- Mix with a spoon
7- Heat the oil in a frying pan
8- Pour in small portions of batter and turn until golden brown
9- Remove with a slotted spoon and place on absorbent paper
10- Roll in sugar and cinnamon and serve at room temperature

CHRISTMAS TRUNK
Ingredients
● Dark brown sugar
● Chocolate powder
● Eggs
● All-purpose flour
● Milk
● Margarine
● Baking powder
● Heavy whipping cream
● Powdered sugar
● Vanilla extract
● Dark chocolate
Procedure
1- Separate the yolks from the whites
2- Beat the egg whites and set aside in the fridge
3- Beat the egg yolks and sugar until the mixture is very creamy
4- Add the softened margarine, milk and chocolate powder and
mix until well combined.
5- Add the flour and baking powder and mix in.
6- Beat in the egg whites
7- Line a baking tray with butter and baking paper and spread
out the batter
8- Bake for 15 to 20 minutes until golden brown
9- Remove the cake and leave to cool
10- Turn the cake out onto a cloth and roll up

For the filling

1- Beat the cream with the icing sugar and vanilla extract in a
bowl until stiff peaks form.
2- Unroll the cake, trim and fill with a spatula.
3- Roll up slowly so the cake doesn't break

For the topping

1- Melt the chocolate
2- Beat the icing sugar with the softened margarine until
creamy
3- Add the melted chocolate and mix
4- Cut a diagonal slice in one corner of the cake and place it
against the trunk
5- Cover the cake with the chocolate cream and use a fork to
make the tree effect
6- Sprinkle with icing sugar

VERMICELLI PUDDING
Ingredients
Vermicelli
Butter
Milk
Granulated sugar,
lemon peel
cinnamon stick
Egg yolks
Cinnamon poder

Procedure

1- Pour the milk, sugar, lemon zest, butter and cinnamon stick
into a saucepan.
2- Put the pan on the heat and bring to the boil
3- When it boils, add the vermicelli and stir for 7 or 8 minutes.
4- When the vermicelli is cooked and the milk is creamy, turn
off the heat.
5- Remove the lemon and cinnamon sticks and leave to cool.
6- Beat the egg yolks and quickly fold into the vermicelli
7- Place in bowls or on a plate and garnish with cinnamon
8- Serve cold

Rolling pin- rolo de massa

Whisk- varas
Mixer-batedeira
Thermometer- termometro
Scale- balança
Measuring cups/ spoons- colheres de medida/copos medidores
Baking sheet- tabuleiro
Colander- coador
Cutting boards- tábua de corte
Double boiler- caçarola dupla/banho maria
Dishers/scoopers- colheres de gelado
Food processor- processor de comida
Knives- facas
Grater- ralador
Heat gun/ blow torch- maçarico
Juicer- espremedor de sumo
Ladles- conchas
Pastry bag- sacos de pasteleiro
Pastry tips- boquilhas
Microplaner-ralador
Pancake turner- espatula de panquecas
Pastry brushes- pinceis
Peeler- descascador
Pastry cutter- rolo cortador
Cookie/biscuit cutters- cortador de massa
Cake board- prato de bolo
Wax paper- papel vegetal
Cooling racks- tabuleiro de arrefecimento
Cake comb- espatula frisada para bolos
Strainer- coador fino
Scraper- raspador, cuia
Tart pan with removable bottom- forma de fundo removivel
Cheesecake pan- forma de cheesecake
Cupcake or muffin pans- forma de muffin
Angel cake pan- forma com furo no meio
Cake pan- forma de bolo

Cool- arrefecer
Beat-bater
Bake-assar
Drop-
Heat-aquecer
Stir-mexer
Aside- reservar a parte
Dissolve-dissolver
Grease-untar
Combine-combinar

Wet your hands with water

Aply soap
Wash Palm to palm
Wash Between fingers
Wash Back of the hands
Wash Finger nails
Rinse your hands in water
Dry tour hands with paper tower
Close the sink with paper tower

hello my name is bernardo, i'm 23 and i'm from viseu.

i studied a professional course in cooking and pastry, and i always liked the
pastry part best, so i decided to come to this course.
in my spare time i watch television, go out with friends or go for walks
with my girlfriend.
i hope to learn everything i can so that one day i'll be a good pastry chef.
thank you