Pastry Manual Recipes 2019

PASTRY RECIPES 2019
TABLE OF CONTENT
TABLE OF CONTENT .......................................................................................................................................... 2
1 DESSERT AND PERSONAL TRAINING ...................................................................................................... 8
2 LUNCH TIME BUFFET DESSERT 2018 ................................................................................................... 10
3 CHRISTMAS GINGERBREAD HOUSE ..................................................................................................... 16
4 EASTER YEAST CAKE ............................................................................................................................ 21
5 ORIGINAL AUSTRIAN APPLE STRUDEL.................................................................................................. 22
6 APPLE SHORT CAKE ............................................................................................................................. 23
7 APRICOT DUMPLINGS .......................................................................................................................... 24
8 AUSTRIAN APPLE STRUDEL .................................................................................................................. 25
9 BABA AND SAVARIN DOUGH ............................................................................................................... 26
10 BALKAN TULUMBE PASTRIES ............................................................................................................... 27
11 BANANA CAKE ..................................................................................................................................... 28
12 DOUGHS .............................................................................................................................................. 29
13 APRICOT WALNUT BREAD ................................................................................................................... 36
14 GÉNOISE SPONGE ................................................................................................................................ 37
15 PATE À PATÉ PATÉ DOUGH .................................................................................................................. 38
16 BLINIS .................................................................................................................................................. 39
17 CHOUX DOUGH ................................................................................................................................... 40
18 PARIS BREST ........................................................................................................................................ 41
19 BEAGRADSKA TORTA OR BADEMA ...................................................................................................... 42
20 BEE STING FILLING ............................................................................................................................... 43
21 BLACK FOREST CAKE ............................................................................................................................ 44
22 WARM BREAD AND BUTTER PUDDING WITH VANILLA SAUCE ............................................................. 46
23 BROWNIES........................................................................................................................................... 47
24 SWISS CARROT CAKE ........................................................................................................................... 48
25 CHOCOLATE CANTUCCINIS .................................................................................................................. 49
26 CHOCOLATE RASPBERRY TARTE WITH CHILI ........................................................................................ 50
27 CHOCOLATE SOUFFLE RENAISSANCE ................................................................................................... 51

Chapter: Table of Content
28 CITRUS CRÈME CARAMEL .................................................................................................................... 52
29 CREME BRÚLEÉ BANANA BA ............................................................................................................... 53
30 MILLE FEUILLE AU CHOCOLATE ............................................................................................................ 54
Pastry Recipes 2018 Manual Issue: 2018

© Edelweiss Gastro/ Tauck
2
31 DUTCH APPLE CAKE ............................................................................................................................. 55
32 HAAGSE BLUF ...................................................................................................................................... 56
33 CHIA PUDDING MANGO COMPOTE ..................................................................................................... 57
34 DUTCH CHERRY CAKE .......................................................................................................................... 58
35 ECLAIR & CREAM PUFF ........................................................................................................................ 59
36 FLOURLESS CHOCOLATE CAKE (SOUFFLE) ............................................................................................ 60
37 GERMAN CHEESE CAKE ........................................................................................................................ 61
38 GRAND MAINER SOUFFLÉ .................................................................................................................... 62
39 ORANGE TUILES ................................................................................................................................... 63
40 TUILE ................................................................................................................................................... 64
41 NOUGATINE ........................................................................................................................................ 65
42 POFFERTJES ......................................................................................................................................... 66
43 JAPANESE PUDDING (PURIN) .............................................................................................................. 67
44 LIME CREAM CAKE ............................................................................................................................... 68
45 SPONGE CAKE ...................................................................................................................................... 69
46 LINZER TART ........................................................................................................................................ 70
47 MALAKOF CAKE ................................................................................................................................... 72
48 MARBLE CAKE...................................................................................................................................... 73
49 PAVLOVA, I RASPBERRY SORBET ......................................................................................................... 74
50 MERENGUE LEMON TARTE ................................................................................................................. 75
51 “MOHR IM HEMD” - CHOCOLATE NUT SOUFFLE (CAKE) ...................................................................... 76
52 WHEAT BEER RASPBERRY TIRAMISU ................................................................................................... 77
53 TOBLERONE PASSION FRUIT CAKE ....................................................................................................... 78
54 ROYAL TART FILLING ............................................................................................................................ 79
55 PLUM CAKE ......................................................................................................................................... 80
56 RASPBERRY FRESH CREAM ROULADE .................................................................................................. 81
57 GRATINATED PLUM & STRAWBERRY & RHUBARB ............................................................................... 82
58 RUM BALLS FOR PETIT FOURS ............................................................................................................. 83
59 SACHER GLAZE ..................................................................................................................................... 84
60 SACHERTORTE / CAKE .......................................................................................................................... 85

61 STANDARD BIRTHDAY CAKE ................................................................................................................ 86
62 SUCCES ................................................................................................................................................ 87

3
63 TIRAMISU ............................................................................................................................................ 88
64 TRADITIONAL GERMAN PANCAKE ....................................................................................................... 89
65 TRUFFLE CAKE ..................................................................................................................................... 90
66 VANILLA CANTUCCINIS ........................................................................................................................ 92
67 VALRHONA CHOCOLATE SOUP ............................................................................................................ 93
68 VALRHONA CHOCOLATE PUDDING ...................................................................................................... 94
69 MOHR / WARM CHOCOLATE DELIGHT ................................................................................................. 95
70 VLAFLIP ( DUTCH PUDDING) ............................................................................................................... 97
71 COOKIES .............................................................................................................................................. 98
72 LEMON SABLÉ ...................................................................................................................................... 99
73 RAISIN SHORTBREAD ......................................................................................................................... 100
74 COCONUT MACAROONS .................................................................................................................... 101
75 FLORENTINS ...................................................................................................................................... 102
76 CHOCOLATE OATMEAL COOKIES ....................................................................................................... 103
77 ALMOND MACAROONS ..................................................................................................................... 104
78 STEM GINGER MACAROONS .............................................................................................................. 105
79 SOUFFLE AU FORMAGE CHEESE SOUFFLÉ .......................................................................................... 107
80 SOUFFLÉ CHOCOLAT .......................................................................................................................... 108
81 BISCUIT AU SAUTERNES .................................................................................................................... 110
82 TOURTIÈRE GASCONNE (PASTIS GASCON) ......................................................................................... 111
83 ST-HONORÉ 2014............................................................................................................................... 112
84 CHOCOLATE CANNELÉ, PRALINÉ HAZELNUT SAUCE ........................................................................... 114
85 ST-GENIX PRALINES TART, PEACH SAUCE........................................................................................... 115
86 APRICOT CLAFOUTIS, HAZELNUT WHISKEY SAUCE............................................................................. 116
87 FOURME D’AMBERT ICE CREAM ........................................................................................................ 117
88 SACHER SPONGE ............................................................................................................................... 118
89 TARTE CHOCOLAT MENDIANT ........................................................................................................... 121
90 DULCEY PANNA COTTA ...................................................................................................................... 123
91 MOUSSEUX JIVARA/PASSION BISCUIT COCO SORBET PASSION ......................................................... 125
92 ESE CAKE ........................................................................................................................................... 127

93 HONEYCOMB ICE CREAM................................................................................................................... 129
94 VALRHONA CHOCOLATE BUTTERMILK CAKE ...................................................................................... 130

4
95 MULLED WINE PLUM JELLIES ............................................................................................................. 131
96 CHOCOLATE PEANUT BUTTER LASAGNA ............................................................................................ 132
97 CREAMY FRIUT CURD CHEESE ALMOND ............................................................................................ 133
98 BERRIES MERINGUE SURPRISE ........................................................................................................... 134
99 PASTEIS DE BELÉM ............................................................................................................................. 135
100 LUMS WITH CINNAMON SOUR CREAM ............................................................................................. 136
101 PUMPKIN-HAZELNUT CHEESECAKE .................................................................................................... 137
102 TAPIOCA – PUDDING, WITH PINEAPPLE , MANGO, COCONUT ........................................................... 139
103 APPLE COBBLER ................................................................................................................................. 140
104 KEY LIME PIE ...................................................................................................................................... 141
105 AMANDINE (ROMANIAN TRADITIONAL DESERT) ............................................................................... 142
106 AMERETINI SALZBURG NOCKERL ....................................................................................................... 144
107 APPLE CINNAMON PARFAIT .............................................................................................................. 145
108 PPLE STRUDEL FILLING ....................................................................................................................... 146
109 BASIC MOUSSE RECIPE ...................................................................................................................... 147
110 BAUMKUCHEN .................................................................................................................................. 149
111 BEET CAKE WITH FROMAGE BLANC FROSTING .................................................................................. 151
112 BISCOTTI ............................................................................................................................................ 153
113 BLACK FOREST CAKE .......................................................................................................................... 154
114 BLACK SAND ...................................................................................................................................... 156
115 BREAD AND BUTTER PUDDING .......................................................................................................... 157
116 CALAMATA OLIVES ICE CREAM .......................................................................................................... 158
117 CANDIED ORANGE CINNAMON MOUSSE ........................................................................................... 159
118 CARAMEL SAUCE ............................................................................................................................... 162
119 CASSATA............................................................................................................................................ 163
120 CHOCOLATE CHIP COOKIES ................................................................................................................ 164
121 CHOCOLATE DOME WITH DORE OF CRÈME BRULEÉ .......................................................................... 165
122 COFFEE CARAMEL DELIGHT ............................................................................................................... 167
123 CREME BRULEE .................................................................................................................................. 169
124 DANUBE CONTINENTAL OR IN FRANCE PROVENCE ............................................................................ 171

125 DANUBE DUO CHOCOLATE DELIGHT .................................................................................................. 173
126 DARK CHOCOLATE CHIP COOKIES ...................................................................................................... 174

5
127 FEUILLANTINE CHOCOLATE GATEAU .................................................................................................. 175
128 FINANCIER ......................................................................................................................................... 177
129 FONDANT PETIT FOURS ..................................................................................................................... 178
130 FRANKFURTER KRANZ ....................................................................................................................... 179
131 SPONGE ROLL .................................................................................................................................... 180
132 VANILLA ICE CREAM .......................................................................................................................... 181
133 INDULGENCE CHOCOLATE ................................................................................................................. 182
134 JOCONDE BISCUIT .............................................................................................................................. 183
135 WHITE CHOCOLATE CHIPS ................................................................................................................. 184
136 LEMON CHOCOLATE – SPRITZGEBÄCK ............................................................................................... 185
137 L’ARDECHOIS ..................................................................................................................................... 186
138 MANGO DELIGHT .............................................................................................................................. 187
139 PEAR TART BOURDALOUE ................................................................................................................. 188
140 CHARLOTTE ....................................................................................................................................... 189
141 VALRHONA « CARIBE » CHOCOLATE MOELLEUX ................................................................................ 190
142 CREMEUX AU POMES CALVADOS ...................................................................................................... 191
143 VALRHONA DULCEY CHOCOLATE FEUILLANTINE ................................................................................ 192
144 OPERA CAKE ...................................................................................................................................... 193
145 CRÊPE SUZETTE / ORANGE SAUCE ..................................................................................................... 195
146 PAPANASI WAM DESSERT ................................................................................................................. 196
147 PASSIO FRUIT WITH RASPBERRY IMERSION & CHAMPAGNE ICE CREAM ........................................... 197
148 RASPBERRY PISTACHIO CAKE ............................................................................................................. 199
149 PINA COLADA SURPRISE NEW ........................................................................................................... 200
150 ROCHER BALLS ................................................................................................................................... 201
151 ROMANOF MACAROONS WITH VANILLA ICE CREAM ........................................................................ 202
152 ROYAL FILLING FOR TARTS................................................................................................................. 203
153 SACHER CAKE .................................................................................................................................... 204
154 TESCO CHOCOLATE COOKIES ............................................................................................................. 206
155 TRUFFLES FOR ATHURS BISTRO ......................................................................................................... 207
156 WARM CHOCOLATE CAKE (LAVA CAKE) ............................................................................................. 208

157 WHITE CHOCOLATE GLAZE................................................................................................................. 209
158 CHRISTSTOLLEN ................................................................................................................................. 210

6
159 CINNAMON STARS............................................................................................................................. 211
160 GINGERBREAD ................................................................................................................................... 212
161 COCONUT MACAROONS .................................................................................................................... 213
162 HAZELNUT MACAROONS ................................................................................................................... 214
163 SPICE SLICES ...................................................................................................................................... 215
164 VANILLA KIEFERL ............................................................................................................................... 216
165 PLUM TATIN ...................................................................................................................................... 217
166 MINI BERLINA .................................................................................................................................... 218
167 WHITE CHOCOLATÉ TART .................................................................................................................. 219
168 FRENCH APPLE TART .......................................................................................................................... 221
169 ST- HONORE / CROCOMBUS .............................................................................................................. 222
170 RUM BABA / SAVARIN ....................................................................................................................... 224
171 COLOR GLAZE .................................................................................................................................... 225
172 MICROWAVE SPONGE ....................................................................................................................... 226
173 CHOCOLATE PLASTILAGE, CHOCOLATE MODELING PASTE ................................................................. 227

7
1 DESSERT AND PERSONAL TRAINING
Chapter: Dessert and personal training

8
Chapter: Dessert and personal training

9
2 LUNCH TIME BUFFET DESSERT 2019
Chapter: Lunch time buffet dessert 2019

10
Crêpes Station

11

12

13

14

15
3 CHRISTMAS GINGERBREAD HOUSE
Chapter: Christmas Gingerbread House

16
Signature Dish: Delio Garavito V. Corporate Pastry Chef
Category: Decoration
Ingredients
Gingerbread dough
2500g Honey
1300g Brown Sugar
3500g Dark Flour
100g Natron
2750g Flour 550
300g Gingerbread Powder
1300g Milk
Method
This recipe is enough for one house. Just add the Baked temperature 155 °C for 45min, when the
entire ingredient into mix machine and put slowly dough is already bake just let get warm temperature
the warm milk. Let them work for 15min, take of And then start to cut with carton schablons; after let
the dough and store in the cold place for 5 days for one day rest, and them start to build the house
before use. with the hot glue pistol.
After rest time just rolls the dough till 1cm thick
them put on the tray and brush with egg white, YOU NEED TO ROLL 7 HOLE BAKING TRAYS IS
Mark the dough with a fork and make many holes ENOUGH FOR ONE HOUSE; AFTER YOU
with the same fork. CONNECT PART BY PART.

17

18

19
Larges Cake according to your Itinerary
Chocolate layer cake, decorated according with the River Itinerary, Buffet Brunch or
Lunch buffet.

20
4 EASTER YEAST CAKE
Signature Dish from: Delio Garavito V. Corporate Pastry Chef
Category: - Easter
Ingredients
2000ml Warm Milk

250g Fresh Yeast
950g Eggs
4500g Flour
350g Butter
600g Sugar
50g Salt
500g Raisins
1000g Candied Peel, Orange Lemon
250g Almond Stick
Method
Put the flour, the sugar, the butter, the egg and the Divide the dough into 1400g portions and then into
salt into a bowl. Mix the warm milk with the yeast three equal portions, shape each to a long sausage
and pour the mixture into the well. Knead until and plait them together. Transfer the loaf onto a
you get a pliable, soft dough. Cover the bowl with baking tray and allow to rise for another 30 minutes.
a damp kitchen towel and allow the dough to rice Spread with egg yolk and sprinkle with coarse
at room temperature for at least 30 minutes or until sugar. Bake at 180 C for at least 20 minutes or until
doubled size. Knead the dough again and put the golden brown.
raisins, almonds and the candied fruits in the
dough, adding some flour, if necessary.
Chapter: Easter yeast cake

21
5 ORIGINAL AUSTRIAN APPLE STRUDEL
Signature Dish from: Delio Garavito V. Corporate Pastry chef

Category: Dinner / Lunch
Ingredients
Filling Strudel Dough

250g Melted Butter 600g Flour
1800g Apple Peeled Core and Slice 300g Water
180g White Bread Crumbs 60g Oil
100g Crunched Nuts 80g Egg
200 Sugar
8g Cinnamon
100g Raisins
2pcs Lemon Juice 1 pinch Salt
Rum
Method
So, the pastry had enough rest now and we can Strudel dough:
start. Roll the pastry very thin (you must be able to Work all ingredients into a pastry together, until it
read the recipe underneath), top it with the filling is not sticky any more.
and cover it. Let the pastry rest for 1 hr.
Heat the oven to 220C and put the strudel in for
approx. 45 min. Put powdered sugar on it and
Chapter: Original Austrian Apple strudel
serve it warm on vanilla sauce.

22
6 APPLE SHORT CAKE
Category: Lunch
Ingredients
900g Margarine
900g Sugar
16 Eggs
900g Flour
60g Baking Powder
400g Poached Apple Pieces
Method
Beat all the ingredients for the sponge together,

divider into 8 sponge cake tins and bake at 180C.
Cool the cakes and then sandwich two sponges
together with raspberry jam and dust with icing
sugar.
Chapter: Apple Short Cake

23
7 APRICOT DUMPLINGS
Ingredients
500g Quark
125g Flour
110g Semolina
40g Egg Yolk
100g Melted Butter
Method
Mix all ingredients together and let them rest for 1 Take out from the pot and roll them in a mix of
hour in the fridge. cinnamon, sugar and breadcrumbs
Afterwards roll the dough and cut into squares of
10 cm and then put the whole fresh apricots All ingredients are for 15 portions.
or from the can.
Take the dough and roll with the hand until you
have nice balls, and put apricot dumplings in
boiling water (100 c) for 25 min.
Chapter: Apricot Dumplings

24
8 AUSTRIAN APPLE STRUDEL
Signature: Delio Garavito V. Corporate Pastry Chef
Category: dinner /lunch
Ingredients
Strudel Dough 2 Juice

1000g Apples 500g Flour
50g Butter 125g Water
80g Bread Crumbs 50g Oil
50g Sugar 10g Salt
80g Raisins 2 Whole Eggs
1 clash Cinnamon Rum (optional)
Method
Method: apple mixture Cover the bowl and place it in the refrigerator for 2
Peel the apples and place in cold water with half hour. Preheat the oven to 220C and grease baking
of the lemon juice. Then cut the apples into fine sheet. For the preparation of the dough, spread a
pieces and mix sugar, raisins, cinnamon, and the clean table cloth or napkin on a large table , sprinkle
remaining lemon juice. with flour and pull the dough gently from the centre
Put then aside in a cold place until further use. out using the back side of your hands , lightly
Melt the butter in a small pan, add the clenched , palms down .
breadcrumbs and stir well until the color of Spread the apple mixture over the dough, leave 2
crumbs is light brown. Mix then into the apple inches on top and the sides free. Fold sides of dough
mixture. in over itself, jellyroll fashion until the filling is
Method: strudel dough enclosed. Use cloth to side strudel onto the baking
Place all the ingredients except the oil into a bowl sheet. Brush each roll with the egg wash.
Chapter: Austrian apple strudel
and mix well. The outside of the pastry should be Bake for 25 to 30 minutes (until it is light brown) and
very fine and smooth and have a silky shine. after baking cut the strudel into more and lest 4 cm
Add a few drops of oil on the bottom and top the slice and
dough and leave the dough in the mixing bowl.

25
9 BABA AND SAVARIN DOUGH
Category: Dinner/ Lunch
Ingredients
350g Flour
40g Yeast
50g Sugar
125ml Milk
350g Flour
10g Salt
5 Eggs
250g Melted Butter
150g Baba’s Fine Chopped Mixed Peel
Method
With the first ingredients make starter dough and

let rise for 25 minutes. Then add the flour, salt and
eggs and let rest, whisk in the warm melted butter
and beat dough “dry” let the dough rise again for
20-25 minutes. Fill dough in to greased Savarin or
Baba moulds. Bake by 210°C.
By Baba’s add the peel. Chapter: Baba and Savarin dough

26
10 BALKAN TULUMBE PASTRIES
Category: Lunch / Tea Time
Ingredients
For The Syrup:

6 ¼ cups Sugar
4 cups Water
1 tablespoon Vanilla
1 teaspoon Lemon Juice
For the Dough:
6 ounces Unsalted Butter
1 ½ cups Water
½ teaspoon Salt
1 ½ cups All-Purpose Flour
6 Eggs
Method
1. To make the syrup: In a large saucepan, 3. Line a sheet pan with parchment paper.
bring the syrup ingredients to a boil. Fill a pastry bag fitted with a large star tip
Reduce heat and cook down for 10-15 with dough and pipe 12 (5-inch) lengths
minutes. Let cool completely and then onto the prepared pan. Bake about 20
divide into two large bowls. minutes, until the tulumbe puff up and
turn golden brown.
2. To make the dough: Heat oven to 180
degrees. In a medium saucepan, melt 4. Place hot tulumbe into two bowls of syrup,
butter in water. Add salt and flour and pushing down lightly. Soak overnight and
stir until dough forms a mass that cleans serve cold the next day.
Chapter: Balkan Tulumbe Pastries
the sides of the pan. Beat in the eggs, one

at a time, until the batter is smooth.

27
11 BANANA CAKE

Category: Lunch / Tea Time
Ingredients
2700g Black Bananas

1350g Brown Sugar – Mascovado
1350g Sugar
12 Eggs
700ml Oil
500ml Milk
2700g Flour
65g Baking Powder
Method
Mix the bananas together with the sugar; add the

eggs with milk and oil. Finally fold in the flour
with the baking powder. Fill into English cake
moulds and bake at 180C
Chapter: Banana Cake

28
12 DOUGHS

Category: Basic pastry / Dough
Serves: 5 tart
Pate Brisée Dough
12.1.1 Ingredient
1000g Flour
500g Butter
20g Salt
4 Eggs
100g Water
12.1.2 Method
Mix the flour with salt and butter add the eggs and
water. Rest for 1 hour before using.
Chapter: Doughs

29
Pate Sucrée Sablé Dough

Serves: 6 tart
12.2.1 Ingredients
600gr Butter
1000gr Flour
380gr Icing Sugar
120gr Almond powder
4gr Vanilla flavor
8gr Salt
4 Eggs
12.2.2 Method
Mix the flour with salt, almond, icing sugar,

vanilla and butter add the eggs. Rest for 1 hour
before using
Chapter: Doughs

30
Pate Levée Yeast Dough

Serves: 4 Cake
12.3.1 Ingredients:
1000gr Flour
20gr Salt
50gr Sugar
45gr Yeast
4 Eggs
350gr Milk
250gr Butter
12.3.2 Method
Delay the yeast in some lukewarm milk. Mix the

flour with salt, sugar, add the delayed yeast, eggs
and the rest of milk, and then add the butter. Rest
in room temperature that the dough can grow,
make in shape and let grow again. Bake at 170°. Chapter: Doughs

31
Pate Briochée Brioche Dough

Serves: 6 big Brioches
12.4.1 Ingredients:
1250gr Flour
30gr Salt
250gr Sugar
95gr Yeast
10 Eggs
250gr Milk
625gr Butter
12.4.2 Method
Dissolve the yeast in the Luke warmed milk. Mix

in 250 gr flour. Mix well till combined. Add the rest
of the flour on top and live the dough to proof for
about 45 minutes, on a warm places. Add the
sugar, salt, eggs and mix the dough on a mixer for
10 minutes. Add the butter piece by piece and mix
till the dough has a shiny texture and is no more
sticked on a hand touch. Rest in room temperature
that the dough can grow. Transfer the dough on a
flat container and rest it on fridge for 8 hours.
Make in shape and let grow again. Brush with egg
yolk and bake at 180°C for about 20-25 minutes for
big brioches, or 10-12 minutes for small ones.
Chapter: Doughs

32
Pate a Pain Bread Dough

Serves: 10 Bread
12.5.1 Ingredients
1000gr Flour
20gr Salt
30gr Yeast
600gr Water
12.5.2 Method
Mix the flour with yeast, add salt and water, and
proceed as yeast dough.
Chapter: Doughs

33
Pizza Dough

Serves: 10 Pizza
12.6.1 Ingredients
1000gr Flour
20gr Salt
30gr Yeast
500gr Water
100gr Olive oil
12.6.2 Method
Mix the flour with yeast, add salt and water, and
proceed as yeast dough.
Chapter: Doughs

34
Focaccia Dough

Serves: 10 Pieces
12.7.1 Ingredients:
1000 gr Flour
40 gr Yeast
2 Teaspoon Sugar
2 Teaspoon Salt
10 Teaspoon Olive Oil
0,800 L Water
12.7.2 Preparation:
Mix the flour with yeast, add salt, sugar, olive oil
and water, and proceed as yeast dough
Chapter: Doughs

35
13 APRICOT WALNUT BREAD

Serves: 50 Pieces
Ingredients
1kg Flower
4 soup sp Honey
4 soup sp Olive Oil
60cl Water
40gr Yeast
20gr Salt
160gr Walnuts
300gr Dry apricot
Method
Mix the flour with yeast, add salt, honey, olive oil
and water, and then the walnuts and dry apricots
and proceed as yeast dough.
Chapter: Apricot Walnut Bread

36
14 GÉNOISE SPONGE

Serves: 7 pieces or 15 layers
Ingredients
32 Eggs
1000gr Sugar
1000gr Flour
Method
Whip the egg and sugar in mixer until creamy and

smooth, add slowly the sieved flour. Bake in oven
at 170°C.
Chapter: Génoise Sponge

37
15 PATE À PATÉ PATÉ DOUGH

Serves: 4 pâtés
Ingredients
1000gr Flour
80gr Butter
80gr Oil
20gr Salt
50gr Sugar
6 ou 120gr Egg yolk
150gr Water
Method
Mix the flour with salt, sugar, oil and butter add
the eggs and water. Rest for 1 hour before using.
Chapter: Pate à Paté Paté Dough

38
16 BLINIS

Serves: 50 pieces
Ingredients
400gr Flour
400gr Yoghurt
25gr Yeast
4 Eggs
1 pinch Salt
Method
Mix the flour with delayed yeast, add yoghurt, salt

and eggs, mix until smooth.
Chapter: Blinis

39
17 CHOUX DOUGH

Serves: 60 pieces
Ingredients
200gr Milk
500gr Water
280gr Butter
525gr Flour
15gr Salt
60gr Sugar
14 Eggs
Method
Bring water, milk with butter and salt and sugar to

boil, add the flour, and dry on the stove the dough,
than add one egg one by one in the dough. Pipe
éclair or profiteroles or choux, bake at 180°C for:
- 18 minutes for éclairs
- 14 minutes for profiteroles
- 16-18 minutes for Paris Brest
Chapter: Choux dough

40
18 PARIS BREST

Serves: 15 pieces
Ingredients
250gr Milk
100gr Butter
150gr Flour
2gr Salt
4gr Sugar
4 Eggs
Method
Same procedure as choux 1.
Chapter: Paris Brest

41
19 BEAGRADSKA TORTA OR BADEMA
Category: - Lunch / Tea Time
Ingredients
300g Marzipan
600g Butter
500g Sugar
15 Eggs
700g Flour
100g Chocolate pcs
Method
Put into pastry mix, butter, Marzipan, Sugar, egg

whip for 15 min. Flour and Chocolate pcs. Bake
170C for a 30 min
Chapter: Beagradska torta or Badema

42
20 BEE STING FILLING
Category: - Lunch / Tea time / Dinner
Ingredients
500g Milk
140g Sugar
4pcs Egg Yolk
40g Cream Powder
5 sheet Gelatin
500g Whipped Cream
Method
With the top ingredients prepare the pastry cream,

add soft gelatin into the hot pastry cream and
whisk well. Cool the cream, than fold in the
whipped fresh cream. Fill into bee sting.
Chapter: Bee sting filling

43
21 BLACK FOREST CAKE
Serve: 50 portions
Ingredients
Sponge: Cherry ragout:

800gr Yougusoft mix / Baking 2.5 kg Frozen cherries
Mix Premium 300 ml Orange juice
800gr Water 1pc Cinnamon stick
400gr Oil 500g Sugar
400gr Butter 82% Whole orange skin
400gr Flour Cornstarch as needed
300gr Cocoa powder
Filling
3Kg Whipped cream, flavored
400gr with kirshwasser
400gr White chocolate, melted
45gr Sugar
20gr Gelatin leaves
Method
Make the sponge, according to package instruction. Normally you mix all ingredients together in a stand mixer
for 5 minutes, until all ingredients are completely mixed. Spread the composition in 4 large oven trays. Bake.
Cool down outside of the tray.
Make the syrup, by boiling 5 minutes water and sugar. Take out from heat and add the kirshwasser. Set aside.
Whip the Quimiq with sugar, vanilla and white chocolate. Don’t over whip, or the cream will become too soft,
because of the chocolate. Add melted gelatin and mix fast, otherwise lumps of gelatin will remain inside.
Mix the Quimiq composition manually with the whipped cream. Set aside for preparation.
Chapter: Black forest cake
Strain the cherries. Bring to boil the juice from the cherries, red color, comfiture, cinnamon sticks, vanilla and
sugar.
Add the dissolved cornstarch and mix well till you have the consistency of a pudding. Immediately mix this
composition with the cherries. Set aside for preparation.

44
Assemble the cake adding cherry ragout on each layer.

45
22 WARM BREAD AND BUTTER PUDDING WITH VANILLA SAUCE

Category: Lunch or teatime
Ingredients
10 slices White Bread; Crusts Removed

Soft Butter; For Spreading
Smooth Apricot; For Spreading
1 Lemon; Grated Rind
75ml Raisins Or Sultanas
30ml Desiccated Coconut (Optional)
4 Large Eggs
10ml Vanille Essence
50ml Sugar
600ml Lukewarm Milk
30g Vanilla Custard Powder
Method
Chapter: Warm bread and butter pudding with vanilla sauce

Spread the bread with butter, and then jam, and Meanwhile, beat the egg whites, add the castor
cut into triangles. Butter a baking dish and sugar gradually and beat until soft peaks form.
arrange the slices in the dish. Scatter the lemon Remove the pudding from the oven and spread the
rind, raisins and coconut on top. meringue mixture onto the pudding.
Whisk the egg yolks, vanilla essence, sugar and Bake for a further 15 to 20 minutes, until meringue
milk. Pour over the bread and allow to stand has set and is golden brown.
until the bread has softened. Serve with Vanilla Sauce and Fresh Fruits
Place the dish into a bain-marie or large roasting Optional you can sink in canned fruits like
dish, and add enough water to the bain-marie so apricots, pears, apples, plums, cherries etc. and
fold in the b read mixture. Optional it can be
that it is two thirds up the sides of the ovenproof
topped with Meringue Mix (egg white whisk and
dish. Bake the pudding in a preheated 180 °C
sugar (1:1) spread on top and baked on 160° –
oven for 20 minutes. 180haagsebluf

46
23 BROWNIES

Category: Lunch/Tea Time
Ingredients
1500g Sugar
850g Butter
15 Eggs
Salt, Vanilla
610g Flour
230g Cocoa Powder
600g Walnuts
Method
Beat the butter with the sugar, flavors and eggs

fluffy. Mix in all the other ingredients together and
mix well.
Divide mixture on 2 greased baking trays and bake
at 170-180C. Cool the Brownies, can be covered with
Sacher glace or just dusted with cocoa powder. Cut
Brownies in to portions.
Chapter: Brownies

47
24 SWISS CARROT CAKE

Ingredients
600g Butter 200g Biscuit Crumbs

400g Sugar 25g Cinnamon
----------- -------------------------------------- 200g Milk
400g Egg Yolk ---------- --------------------------------------------
200g Milk 700g Flour
3 Lemon Test 50g Baking Powder
----------- -------------------------------------- ---------- --------------------------------------------
1000g Coarse Grated Carrots 400g Egg Withes
200g Ground Nuts 200g Sugar
Method
Beat the Butter with the sugar fluffy; add the egg Fill into a greased and breadcrumbs lined
yolks and milk. Mix the carrots, baking tin, after baking brush the top with hot
Hazelnuts, little Milk and white bread crumbs apricot jam, cover tin with Marzipan and pink
and cinnamon together, fold in 1/3of the Fondant.
whipped egg whites, than mix in to the butter For decoration,- small Marzipan carrots.
mixture.
Then fold in the flour/baking powder, last fold
in the egg snow.
Chapter: Swiss Carrot Cake

48
25 CHOCOLATE CANTUCCINIS

Category: Cookies
Ingredients
600g Egg
400g Egg yolk
1500g Icing sugar
Please beat until creamy is it
2500g Flour 550
650g Chocolate drops
100g Cocoa powder
65g Baking powder
1500g All brown almond
10g Salt
40g Almond aroma
Vanilla
Rum
Method
Work up dough immediately, remove from the machine. Roll in sugar strands 50 cm.
5 strands per sheet of paper. Bake at 200°C for 17 minutes. After cooling cut and dry bake. Chapter: Chocolate Cantuccinis

49
26 CHOCOLATE RASPBERRY TARTE WITH CHILI

Category: Dinner / Lunch / Tea Time
Ingredients
Sugar Dough
1lt Fresh cream 250g Sugar
1000g Chocolate 72% 500g Butter
Chili oil taste- up to you? 75g Egg whites
-- -- 750g Flour
400ml Milk Salt
200g Egg
--
200g Raspberry pure
10pcs Gelatin sheets
Method
Heat the fresh cream with chili oil, put into covertures and then let for 15 min cool down.
The milk and egg mix until fluffy, and then mix together with chocolate cream.
Put gelatin, raspberry puree into chocolate cream and then fill up the form with sugar dough and
chill for 2 our Sugar dough
Mix butter, sugar and salt lightly fluffy, add the egg whites than fold in the flour. Line pie mould
thin with sugar dough and bake blind, 160C for 15 min.
Chapter: Chocolate raspberry tarte with chili

50
27 CHOCOLATE SOUFFLE RENAISSANCE
Category: Dinner
Ingredients
2oz Butter
3oz Semi-Sweet Chocolate
1oz Bitter Chocolate
3 Egg Yolks
2oz Warm Water
11oz Egg White
2oz Sugar
Method
- grease 8 8 oz soufflé molds with extra butter, Mix in 1/3 of egg whites, then fold in the rest
dust with granulated sugar, and refrigerate until very gently but thoroughly, turning the bowl in a
ready to use. circular motion. Fill soufflé molds to just under
- preheat oven to 375 degrees. the top, and refrigerate until ready to use.
- melt butter in a saucepan, add chocolate and stir - cook in 375 degree oven 9 - 10 minutes, or until
until melted. Remove from heat. risen and not too runny when shaken. Remove,
- whisk egg whites and sugar together in stainless quickly dust with powdered sugar, and serve
or copper bowl over double boiler until sugar immediately.
dissolves. - remove from heat and continue to Note: 1 ounce is 28 gram
whisk into stiff peaks.
- mix chocolate mixture and egg yolk mixture
thoroughly together.
Chapter: Chocolate Souffle Renaissance

51
28 CITRUS CRÈME CARAMEL
Category: Lunch
Ingredients
500ml Sugar Syrup

(boils 250ml of water &
sugar together)
140g Egg Yolks
50g Whole Egg
250g Castor Sugar
200ml Orange Juice
Method
Preheat oven to 170 degrees Celsius. Place in the oven and bake for 30 minutes. Remove
Place 50 gram of sugar into saucepan with t from the oven and allow to cool in the baking tray.
tablespoon of water and cook to a light caramel. Chill for 2-3 hours before serving.
Run the tip of a sharp knife around the inside of the
Remove from heat and divide equally into 6
mould to loosen the contents. Upturn and un-
small moulds. Combine egg yolks and egg and
mould directly onto serving plates. Allow some of
beat lightly with the remaining sugar, set aside. the caramel syrup to flood onto the plate.
Place the orange juice into a saucepan, bring to Serving Suggestion: Serve with double cream and
the boil and simmer for 2 minutes. Pour the hot orange segments for garnish.
liquid onto the egg yolk mixture and stir well.
Divide the mixture between the moulds and
place into a baking dish. Pour in boiling water –
enough to come 2/3 up the side of the moulds.
Chapter: Citrus crème caramel

52
29 CREME BRÚLEÉ
Ingredients
800g Milk
800g Fresh Cream
200g White Win
560g Sugar
900g Egg Yolk
Method
Whisk all ingredients together, than pass through a

sieve. Fill into soup plate’s approx; 3cm full. Poach
in oven at 95º-98ºC until set.
Cool, sprinkle with brown sugar, caramelize and
decorate.
Chapter: Creme Brúleé

53
30 MILLE FEUILLE AU CHOCOLATE
Signature Dish from: Delio Garavito V. Corporate Pastry Chef/ Daniel Meauca Senior Pastry chef
Category: Dinner
Ingredients
CHOCOLATE MOUSSE
1L Whipped heavy cream

200g Sugar
200g Egg yolk
200g Chocolate melted
2 pc Gelatin leaves
Vanilla aroma
Method
Use the puff pastry sheet, roll until is thinner, bake between the 2 trays, dust before with some
powder sugar. Bake until golden.
Whip the cream fluffy, add the chocolate melted, egg yolks, and the last is the gelatin that you
dissolved after you soaked in cold water. Pipe the mousse into the layers of puff pastry.
Chapter: mille Feuille au chocolate

54
31 DUTCH APPLE CAKE
Category: Lunch / Dinner / Tea Time
Ingredients
2 Eggs
175g Caster Cougar;
Plus Extra For Sprinkling
½ tsp Vanilla Extract
85g Butter
75ml Milk
125g Plain Flour
½ tsp Ground Cinnamon
2 ¼ tsp Baking Powder
2 Cooking Apples; Peeled; Cored And Thinly Sliced
75ml Double-Cream, To Serve
Method
1. Preheat the oven to 200C/gas 6. Line the sides and 4. Arrange the apple slices over the batter. (They will
base of a 20 x 20cm square cake tin with parchment sink to the bottom.) Sprinkle over a tablespoon of
paper. sugar and bake in the oven for ten minutes, then
reduce the oven temperature to 180C/gas 4 and bake
2. Using an electric whisk, whisk the eggs, caster sugar for a further 20–25 minutes or until well risen and
and vanilla extract in a large bowl until the mixture is golden brown.
thick and mousse-like and the whisk leaves a figure of
eight pattern (this will take about 5 minutes). 5. Remove the cake from the oven and allow cooling
in the tin. Cut into squares and serve warm with
3. Melt the butter in a saucepan with the milk, then cream
pour onto the eggs, whisking all the time. Sift in the
flour, cinnamon and baking powder and fold carefully
into the batter so that there are no lumps of flour. Pour
Chapter: Dutch apple cake
the mixture into the prepared tin and smooth the

surface.

55
32 HAAGSE BLUF

Category: Dinner
Ingredients
1000ml Egg white

1750g Sugar
200ml Crème de Cassis liquor
--
Rote Grüzet
300ml Red wine
200ml orange juice
200g Sugar
1 pcs Cinnamon stick
1 Orange skin
2 pcs star anise
1500g Mix berries
--
Use white sponge
Method
First prepare the Mix berries compote in advance to be cold,

Second whipped the egg white till you get creamed consistent them cut the biscuit in
ring
According with the sizes of the glasses you have onboard, put first biscuit then berries
compote after
Meringue again biscuit, berries, merengue,
Service with vanilla ice cream
Chapter: haagse bluf

56
33 CHIA PUDDING MANGO COMPOTE

Category: Lunch
Ingredients
1000ml Milk
200g Sugar
400g Coconut milk
--
200g Chia seeds
Method
First boil the regular milk together with coconut milk and sugar, let get cold down,
after add the Chia seeds and mix together and fill up the glasses put in the fridges for
about 2 hours, decorated with mango compote and passion fruit jelly,
Note: no need to boil the Chia seeds
Chapter: chia pudding mango compote

57
34 DUTCH CHERRY CAKE

Category: Lunch / Tea Time / Dinner
Ingredients
3x24cm Baked, thin puff pastry

-
70g Red currant jam
90g Fondant
- -
450g Sour Cherries, boiled & thickened
- -
750g Whipped fresh cream
60g Icing sugar
7 sheet Gelatine
Method
Brush the bottom side of one puff pastry base the whipped cream. Spread cream smooth and
with hot currant jam and then with warm level with the cake ring. Pull off the ring, cover
Fondant and let dry, than cut into portions. the side with whipped cream and cut the cake in
In a cake ring: to portions. Place the decorated base with the
Bottom puff pastry base cover thin with Fondant on tpo of the cake and decorated with
whipped cream, pipe with large star 3 rings on cream rosettes and red cherries.
to the base. Fill the space between the rings with
the sour cherries. Top with the second puff
pastry base and fill-up the ring to the edge with
Chapter: Dutch Cherry cake

58
35 ECLAIR & CREAM PUFF
Ingredients
1000g Water
400g Butter
15g Salt
- -
750g Flour
- -
16-18 Eggs
Method
Boil the water with the salt and the flour, mix in For chocolate Éclairs, fill the Éclairs with
the flour and roast very well, fill mixture into a whipped fresh cream GERMAN STYLE-or fill
mixing bowl and mix in the eggs bit by bit at with chocolate pastry crème. Glaze Éclair either
slow speed. Pipe Choux mixture on greased with chocolate fondant or other chocolate glaze.
baking trays and bake at 200C.
Chapter: Eclair & Cream puff

59
36 FLOURLESS CHOCOLATE CAKE (SOUFFLE)
Signature Dish: Delio G. Vargas
Category: - Dinner
Ingredients
800g butter
500g sugar granulated
50pcs eggyolk
2000g almond ground
1000g couverture dark ground
40g baking powder
200g rum dark
50pcs egg white
500g sugar granulated
Method
Beat the butter, sugar and egg yolk until fluffy,

whip egg white and sugar semi stiff, fold
carefully under the butter mixture and then fold
in the almonds and ground couverture. Bake by
200 C until done.
Chapter: Flourless chocolate cake (souffle)

60
37 GERMAN CHEESE CAKE
Ingredients
2500g Quark cheese

800g Sugar
20 Eggs
3 Lemon
15g Salt
--- ---
500g Butter
300g Flour
400g Raisin
60ml Kirschwater
Method
Line baking mold, 26cm with 3cm high edge thin Bake at 140c to 160c approx. 45 minutes. Either
with sugar dough and – bake blind spread the thickened blueberries on the pre-
Or baking sheet 60x40cm baked base- OR – after baking cool the cake and
Mix the well with the sugar , salt and lemon, spread the blueberries on top of the cake and
than add the eggs bit by bit and then the warm glaze with jelly.
melted butter . last fold in the flour with the
raisin and kirsch water.
Chapter: German cheese cake

61
38 GRAND MAINER SOUFFLÉ
Category: Dinner
Ingredients
1lt Milk let then boiling

2pcs Vanilla stick
-- --
200g Butter
300g Flour
-- --
480g Egg yolk
-- --
660g Egg white
250g Sugar
160g Corn start
2pcs Orange skiing
-- --
150ml Mainer
Method
1. Boiling milk, vanilla stick 4. One hour before the service mix the egg
2. First mix together butter and flour just white with the dough and then fill up
make one dough, when the milk is the cup, the cup mach be with butter
boiling put in slowly and then let boiling and sugar before you put in the soufflé
for 5 min put out form the pot, let 20 min dough.
cold down. 5. Make the oven hot at 140°C, baked for
3. Put the dough in to mix machine, put mix 15min
the egg yolk slowly, let work for 10 min 6. Before service put Icing sugar
Chapter: Grand Mainer Soufflé

62
39 ORANGE TUILES
Category: Pastry / Tuiles
Serves: 30
Ingredients
1 Orange juice
100 gr Brown sugar
100 gr Sugar
75 gr Flour
75 gr Butter melted
Method
Mix all together, put in fridge for 12 hours, bake

at 180°
Chapter: Orange Tuiles

63
40 TUILE
Category: - Pastry / Tuiles / Decorations
Ingredients
HONEY HIPPEN COCONUT HIPPEN

850g Sugar 500g Butter
350g Flour 400g Glucose
300g Honey 800g Sugar
300g Melted butter 400g Flour
250g Coconut dry
Method
Coconut tuile
Honey tuile
Yes put into the pot butter, glucose, sugar, and
Add all the ingredients into the mix bowl, sugar,
then let boiling in then end put in flour , coconut
flour, honey, let mix for 5 min and then put the
melt butter slowly. Let the dough into the
refrigerator for 2 hour. Then rolling and cutting
like sable cookies put on baking paper sheet.
Bake temperature 200 the greets for 7 min
Chapter: Tuile

64
41 NOUGATINE

Category: Pastry / Snacks
Serves: 60
Ingredients
500gr Sugar
100gr Glucose
200gr Almond
5 drops Lemon Juice
Method
Make a caramel with the sugar and the glucose;

add the almonds and lemon juice. Put the mix
between to silicon sheets and roll with rolling pin,
cool, and then brake in portions for decoration.
Chapter: Nougatine

65
42 POFFERTJES

Category: Pastry / Tuiles
Serves: 60
Ingredients:
Method
Mix the ingredients together and roll between

two sheets as thin as possible and freeze. Bake at
150°C.
Chapter: poffertjes

66
43 JAPANESE PUDDING (PURIN)
Ingredients
500ml Milk
150g Sugar
1 tsp Vanilla
4 Eggs (lightly beaten)
Method
Warm the milk; add sugar, still until dissolved. Scoop 2-3mm thickness of sugar syrup into
Add vanilla. Add the eggs slowly, stirring. Mix buttered containers (I use individual muffin
thoroughly. Scoop out any little bubbles that tins). Scoop pudding mixture on top till the
form on the top. Heat oven to 170 degrees. muffin tin is almost full.
Chapter: Japanese Pudding (Purin)

67
44 LIME CREAM CAKE

Category: Dinner
Ingredients
1000ml Whipped Cream

200g Sugar
3pcs Lime Juice
100g Natural Yoghurt
10g Gelatin
Method
Cut the Sponge cake in 3 layers and prepare 1st whipped cream and the - repeat with the 3rd
layer into the cake form. Soak the sponge with sponge layer. Refrigerate overnight. Then take it
sugar syrup. Fill one layer lime cream inside the out from the form and garnish with lemon jelly
cake form, and then put 2nd sponge layer. Soak on top the cake
with sugar syrup and fill again with the lime
Chapter: Lime Cream Cake

68
45 SPONGE CAKE
Category: Basic / Sponges
Ingredients
90g All Purpose Flour

50g Pastry Flour
1 tsp Baking Soda
6 Eggs
170g Granulated Sugar
½ tsp Salt
60g Melted Butter
Method
Grease a 10 in / 25cm spring form or use pan 3. Whisk on high speed until the mixture
spray. has cooled, is foamy and has turned
pale yellow. Incorporate the flour-cocoa
1. Sift together flour, baking soda and mixture. Be careful to deflate the foam
cocoa powder as little as possible.
2. Combine eggs, sugar and salt. In a 4. Incorporate the melted butter. Pour into
mixing bowl, whisk constantly over a spring form. Bake at 400°F / 200°C until
hot water bath until the temperature has done, usually about 20 minutes.
reached about 110°F / 44°C. 5. Let cool, remove from form.
Chapter: Sponge cake

69
46 LINZER TART
Category: Dinner / Lunch /Tea Time
Ingredients
Linzer – sugar dough:

120g Icing sugar
240g Butter
360g Flour
Salt / Lemon / Vanilla
- -
Linzer mixture:
200g Icing sugar
250g Butter
1pcs Eggs
250g ground almont
1ts Cocoa powder

2 cl Kirsch wasser
Salt / Vanilla/ Lemon
-
red Currant jam
Chapter: Linzer Tart

70
Method
For the Linzer dough work all ingredients Prepare the Linzer mixture;
together. Roll Linzer dough to 24 cm, Pipe the Linzer mixture as lattice decor on to the
4 mm and bake “blind” cool the base. Spread the prepared base. Brush with egg wash and bake at
base well with red currant jam. 180C for 15 minutes
Chapter: Linzer Tart

71
47 MALAKOF CAKE
Ingredients
1000g Whipped Cream Fresh

200g Sugar
200g Milk
8 sheet Gelatin
60ml Rum
250g Lady Finger Biscuit
Method
Down of tray use normal biscuit base spread thin with jam and line with ladyfingers.
Layer cake in 2 layers with in milk – rum flavored ladyfingers and rum flavored fresh
cream. Decorate with white chocolate flakes
Chapter: Malakof Cake

72
48 MARBLE CAKE
Category: Tee time
Ingredients
1500g butter
2225g sugar
- vanilla, almond, orange zest
180ml fresh cream
30 eggs
3000g flour
50g baking powder
- --
180g cocoa powder
180 milk
Method
Fill 2/3 of the mixture in to the mould. Mix rest with cocoa powder and milk, fill on top of
the white mix and mix with a fork together.
Bake at 180C.
Chapter: Marble cake

73
49 PAVLOVA, I RASPBERRY SORBET
Category: - Dinner
Ingredients
Meringue-
1000ml Egg whites
1800g Sugar
= -
25g corn flou
--
60ml White wine vinegar
Method
Pipe meringue on to baking sheet to make a nest shape. Dry for 1 to 1,5 hr. - At 140C -
Place Pavlova on cake plate. Spread with whipped cream, and then arrange raspberry sorbet fresh fruit
on top.
Chapter: PAVLOVA, I raspberry sorbet

74
50 MERENGUE LEMON TARTE

Category: Dinner / Lunch / tea Time
Ingredients
500g Egg
550g Sugar
-- --
400ml Lemon juice
2 Lemon peel
8pcs Gelatin
750g Butter
Method
Lay egg, sugar into mix machine for 15 min until Mix continues until egg arrived temperature
the egg 70c, take out
Are flopping and then put in slowly lemon juice. Side from the hot water let then rest for 8 min
Before you start to whipped egg just put a pot and the put in
with water Soft butter slowly until all is one dough, just fill
To boiling, take a ball put egg in and then put in up the form
to hot water. And let then rest for 5 hr
Chapter: Merengue lemon tarte

75
51 “MOHR IM HEMD” - CHOCOLATE NUT SOUFFLE (CAKE)
Category: - Dinner
Serves: 40
Is a very juicy cake (dessert) served usually with light whisked whipped cream or chocolate sauce
Ingredients
500g Butter
350g Sugar
18 pc Egg yolk
Salt, Lemon. Vanilla
===
220g Ground almonds
80g Cocoa powder
500g white biscuit crumbs
100ml Rum
===
18 pc Egg whites
150g Sugar
Method
Butter and sugar moulds, fill 4/5th, bake in water bath at 160ºC for 40-50 Minutes. Chapter: “Mohr im Hemd” - Chocolate nut souffle (cake)

76
52 WHEAT BEER RASPBERRY TIRAMISU

Category: - Dinner
Ingredients
• 235g egg yolk

• 450g mascarpone cheese, at room temperature
• 235g whipped cream
• 200g Sugar
• soft ladyfingers
• 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
• Confectioners' sugar, for serving
• 4 sheet gelatins
• Cocoa powder, just spread on top before service
Wheat beer syrup to soak the ladyfingers
2 wheat beer
1 cup sugar
Method
1. First add egg yolk and sugar into the mix machine about 15min
2. Add the mascarpone into crème egg yolk and fold in together with whipped
cream
3. Make warm the gelatin and fold in mascarpone cream
4. Soak the ladyfingers with wheat beer syrup
5. Prepared cake forms or glasses fill up and leave into the refrigerator for 3
Chapter: wheat beer raspberry tiramisu
hours

77
53 TOBLERONE PASSION FRUIT CAKE

Category: Dinner
Ingredients
400g Egg yolk

125g Sugar
1500g Whipped cream
250g Melted Toblerone
8 sheet gelatin
75ml Brandy napoleon
Method
Add egg yolk, sugar and let then whipping for 15

min until where creaming.
And then put nougat into the egg yolk dough,
and then put all together, whipped cream
Chapter: toblerone passion fruit cake

78
54 ROYAL TART FILLING
Category: - Basic / Pastry
Ingredients
Twin dough; basic

1000g Sugar Dough
1000g Yeast Dough
Royalmasse
800 ml Milk
200 ml Fresh Cream
120g Sugar
25g Corn Flour
8 Eggs
Method
Line cake mould 24cmØ and 30mm high thin 180C until the base is lightly golden brown
with twin dough. Peel and core apples, cut into baked. Cool the apple cake and brush with
thin pieces and place –fan shaped- in the mould. apricot jelly or jam, sprinkle with roasted
Fill the mould with royal mixture and bake at almonds and cut into desired size.
Chapter: Royal tart filling

79
55 PLUM CAKE
Category: Tee Time / Lunch
Ingredients
Basic Sand cake mix:

250g Butter
250g sugar
- salt, lemon, vanilla
4 Eggs
200ml Milk
- -
500g Flour
10g Baking powder
Method
With all the ingredients prepare the cake mixture, fill mix into with buttered and with
biscuit crumbs lined pie mould. Top the mixture closely with fresh or tinned plume pieces-
halves. Sprinkle with crumble and bake the cake at 180-200C. After baking cool the cake,
than cut in to portions and dust with icing sugar.
Chapter: Plum cake

80
56 RASPBERRY FRESH CREAM ROULADE
Category: Tea Time / Lunch
Ingredients
28 Egg yolks
150g Sugar
Salt, Lemon zest
------- -------
20 Egg whites
350g Sugar
----- ----
350g Flour
150g Corn flour
6 sheet galantine
Raspberry cream
700g whipped cream
100g Icing sugar
200g raspberry pure
Method
Beat the egg yolk with sugar, salt and lemon fluffy.
Whip the egg whites with the sugar to meringue, then fold the egg whites into the egg yolk and
slowly fold the flour mix in .spread on with baking paper line baking trays and bake at 200c.
Chapter: Raspberry Fresh Cream Roulade

81
57 GRATINATED PLUM & STRAWBERRY & RHUBARB
Category: Dinner
Ingredient
900g Sugar
3pcs Sinnamon Stick
4pcs Star Anis
2pcs Vanilla Stick
1l Orange Juice
1l Red Wine
5 kg Plum frozen or fr
200g Corn Star or Mondamin
Accompanied by vanilla Ice cream.

Gratin
480g egg yolk
280g powder sugar
1tsp Vanilla
--
Method
Chapter: Gratinated plum & strawberry & rhubarb
Put all Ingredients in one pot and boil for 10-15
minutes, and then put the rhubarb pieces inside and
boil for 10-15 minutes again. Mix the mondamin
with a little water and pour slowly into the rhubarb.
Then leave to set in fridge for 2 Hours.

82
58 RUM BALLS FOR PETIT FOURS
Category: welcome gala or farewell gala
Ingredients
150ml Cream
60g Sugar
400g Chocolate (melted)
250g Butter
10ml Rum
Salt
Cocoa Or Coconut Peanuts
Method
Boil together the cream and sugar, with a dash of salt.

Add the melted chocolate. Skim the butter and add the
rum. Mix the skimmed butter with the cream with
chocolate. Let it cool in the fridge for about 2 hours.
Prepare the balls and roll them into cocoa or coconut
flakes or small pieces of peanuts
Chapter: Rum Balls for Petit Fours

83
59 SACHER GLAZE
Category: - Basic / Glaze
Ingredients
500ml Milk
500ml Fresh cream
250g Honey
150g Glucose
-- --
2000g dark chocolate
Method
Milk, cream, honey and glucose boil together; take off the heat, whisk in the chopped
chocolate and let dissolve. Fill into clean bowl, cover, cool and keep in the fridge.
Chapter: Sacher glaze

84
60 SACHERTORTE / CAKE
Category: Dinner
Ingredient
700g Butter
350g Sugar
170g Melted Chocolate
600g Egg Yolk
1000g Egg White

500g Sugar
700g Flour
40g Cocoa Powder
Vanilla- or Rum Aroma
Method
Mix the flour into the butter mixture, then pour in Serve together with whipped cream and fruit
the egg white, fill the mixture. sauce.
Into prepared baking tin and bake at 170°C and
bake for 40 min.
After baking cool the biscuit, cut open the cake and
fill with apricot jam, put the two halves
together, brush with the hot apricot jam and cover
with sacher glaze or ganache.
Chapter: Sachertorte / cake

85
61 STANDARD BIRTHDAY CAKE
Category: Anniversary / Birthday
Ingredients
VANILLA Sponge bases

Whipping cream
Ganache
Strawberries – if possible
Grand Marnier
Ganache for topping
61.1.1 Decoration:
o Sides decorate with thin chocolate pieces

o Marzipan rose - two colored
o Message to be written on thin
o Marzipan label in chocolate
Method
Sprinkle both biscuits with little Grand Marnier.

Layer two plain vanilla sponges with lightly
Ganache flavour whipping cream. Fill Layered
cake with slices of fresh strawberries if possible.
Present on a UNIWORLD PLATE WITH LOGO
Chapter: Standard birthday cake

86
62 SUCCES
Category: Lunch / Dinner
Ingredients
12 Egg white
375g Sugar
180g Almond Powder
180g Icing Sugar
45g Milk
Nougat butter cream:
450g Sugar
750g Butter
18 Egg Yolk
300g Praline (Nougat)
Method
Whip the egg white until thick, mix the sugar, egg yolk over a bain-marie until thick; add the
icing sugar, milk and almond powder together, melted nougat, cool a bit down and slowly the
add slowly to the beaten egg white. Dress with room tempered butter. On one round macaroon
shape dress with piping bag the butter cream, put
piping bag round shapes according to your size
on top another macaroon shape, put on the side
which you want. Bake in oven 80 minutes at 150°.
crokant and icing sugar on top.
For the butter cream, whip the sugar with the
Chapter: Succes

87
63 TIRAMISU
Ingredients
1000g Mascarpone
200g Sugar
180g Egg Yolk
5g Lemon Juice
0.5g Vanilla Mark
100ml Amaretto
400g Lady Fingers
300ml Espresso
100ml Amaretto
Method
1. Espresso-Amaretto let cool. 5. Set another layer of soaked in amaretto-

2. Cream with 33% mascarpone, sugar, espresso mixture hang ladyfingers and
lemon juice and vanilla mark in the food cover with the remaining mascarpone
processor mix until a smooth mass-
mass.
produced.
6. The by cool good tiramisu.
3. The sponge fingers briefly into espresso
mixture Amaretto-dive and lay in a 7. And end with cocoa powder
spring form.
4. Covering half of the ladyfingers with the
mascarpone and ground smooth.
Chapter: Tiramisu

88
64 TRADITIONAL GERMAN PANCAKE
Category: Dinner
Ingredients
Quark filling
2kg Quark
200g Egg yolk
70g Vanilla Pudding Or Custard
300g Egg White
330g Sugar
Vanilla , Rum Aroma
150g Raisins
Crepe dough
2000ml Milk
24pcs Egg
1kg Flour
Vanilla , Rum , Lemon Aroma
Method
First prepared the crepe´s and open all of them on

the table, add the cur dough and rolling, put all
together and baked at 160°C for 15 min.
Chapter: Traditional German pancake

89
65 TRUFFLE CAKE
Ingredients
Chocolate Biscuit
7 Eggs
250g Sugar
1 Orange Zest
- -
150g Flour
50g Corn Flour
50g Cocoa Powder
60g Butter
Truffel Mixture- Canache Crème
400g Bitter Chocolate
250ml Fresh Cream
80g Butter
40ml Brown Rum
Chapter: Truffle Cake

90
Method
Truffle mixture = Canache- Crème. Cover biscuit with Canache, then place the last
Boil the fresh cream, add the chocolate, cool the biscuit on top and brush with Sirup. Cover the
mixture and then beat the mix with butter and whole cake with canache –cream and immediately
rum fluffy. Cut the chocolate biscuit twice. sprinkle with dark chocolate flakes. Decorated
The bottom sponge cover 1cm with the Canache, with canache-rosettes and one piece of Truffle on
top with the second layer of biscuit. each slice. Dust the top lightly with icing sugar.
Soak the biscuit with Cointreau- Syrup.
Chapter: Truffle Cake

91
66 VANILLA CANTUCCINIS
Category: Cookies
Ingredients
600g Egg
400g Egg Yolk
1500g Icing Sugar
Please Beat Until Creamy Is It
2500g Flour 550
65g Baking Powder
1500g All Brown Almond
10g Salt
40g Almond Aroma
Vanilla
Rum
Method
Dough worked up immediately (move to).

Roll in sugar strands 50 cm. 5 strands per sheet of
paper. Bake at 200C for 17 min. After cooling cut
and dry bake. Chapter: Vanilla Cantuccinis

92
67 VALRHONA CHOCOLATE SOUP
Ingredients
2000g Milk
800g Covertures
Method
Boil half the amount of milk. Keep the other half Keep on adding hot milk, until none is left, then add
cold. Pour progressively the hot milk over the progressively the cold milk, stirring quickly with
couverture and start an emulsion to obtain an the rubber spatula to obtain a smooth and shiny
elastic and shiny “core”. texture. Keep overnight in the fridge before using.
Chapter: Valrhona Chocolate Soup

93
68 VALRHONA CHOCOLATE PUDDING
Category: - Dinner
Ingredients
750g Sugar
900g Egg
600g Dark chocolate 60% or 70%
550g Melted butter
235g Flour
Method
Beat sugar and egg until fluffy , 15min

Put melted chocolate
Melted butter
Flour
Bake for 7min at 185C
Chapter: Valrhona chocolate pudding

94
69 MOHR / WARM CHOCOLATE DELIGHT

Category: Dinner
Ingredients
200g Butter 200ml Orange juice

100g Sugar 100ml White wine
12pcs Egg yolk 50g Sugar
-- -- 1pcs Vanilla stick
200g Ground almonds 1pcs Sinnamon stick
200g Ground hazelnut 2pcs Start anis
200g Melted chocolate 65% 700g Orange fillets
-- -- Corns star or mondamin
12pcs Egg white
100g Sugar
50g Corns star or mondamin
Salt, lemon, vanilla
Light warm served pudding accompanied by orange compote and whipped cream.
Chapter: Mohr / Warm chocolate delight

95
Method
Beat butter, salt, lemon, vanilla and egg yolk

Fluffy. Mix in by hand the almond, hazelnut,
melted chocolate.
Whip the egg white with the sugar and corns star
or mondamin to snow and fold in to the mixture
Butter and sugar Timbale moulds of Soufflé
moulds. Fill to 5/4 bake in water bath at approx,
180C for 15 minutes c☺
Chapter: Mohr / Warm chocolate delight

96
70 VLAFLIP ( DUTCH PUDDING)
Signature Dish from: Delio G. Vargas

Category: Lunch
Served: 40 portions
Ingredients:
200 gr Vanilla crumble (see recipe)
2400 gr Vanilla light cream
1200 gr Plain 3.5% yogurt
Fresh berries
Directions:
In a Brandy glass, or any other type of glass, sprinkle some vanilla crumbles on the bottom.
Add the vanilla cream, yogurt and finish the glass with fresh rolled in icing sugar berries.
Chapter: Vlaflip ( Dutch pudding)

97
71 COOKIES
Category: Tea Time cookies
Serves: 130 pieces
Ingredients
Ingredients;
1000g Butter
1000g Sugar
1000g Eggs
- Vanilla, lemon
-
2000g Flour
Immediately after baking dust with

icing sugar.
Method
Beat butter and sugar with vanilla and lemon Mehl unter melieren. Mit Sterntülle No, 6-7 Sterne
fluffy. Add eggs bit by bit, then fold in the flour. auf Backblech =S= dressieren und bei 220C backen.
Pipe mixture with star tube No 6-7 into S-shape
on to baking tray. Bake at 210C. Butter mit
Zucker, Vanille und Zitrone schaumig schlagen,
Eier nach und nach beigeben.
Chapter: Cookies

98
72 LEMON SABLÉ

Serves: 80 pieces
Ingredients
700g Butter
400g Icing Sugar
8 Egg Yolk
1000g Flour
1 Lemon Zest
100g Sugar
Method
Mix the Icing sugar, butter and egg yolk fluffy and smooth, add the flour, shape the dough in 3,5cmØ,
rest in fridge, when cold roll in the lemon zest und sugar mix and cut in 5mm slices, bake in oven at
200°C.
Chapter: Lemon Sablé

99
73 RAISIN SHORTBREAD

Serves: 80 pieces
Ingredients
400gr Icing Sugar

400gr Butter
400gr Flour
400gr Egg white
800gr Raisins
Method
Melt the butter and add the Icing sugar and the
flour. When the mixture thickens, add
progressively the egg white, to obtain a smooth
texture. Finally add the raisins. Keep in fridge.
Spread on a baking sheet to a thickness of 1cm and
bake at 180°. Once out of the oven
Cut in rectangles.
Chapter: Raisin Shortbread

100
74 COCONUT MACAROONS

Category: Cookies
Ingredients
650g Egg White

2500g Sugar
1500g Coconut
60g Flour
180g Egg White
100g Sugar
Method
Add the egg white, sugar into the pot and let them
warm where fold the, flour, coconut and take off
from the stuff put slowly the meringue mi then
until just get one dough.
Use the Peiping beck and pip on the tray and then
baked at 160C for 20 min.
Chapter: Coconut Macaroons

101
75 FLORENTINS

Serves: 100 pieces
Ingredients:
Cream 200gr
Vanilla sugar 190gr
Honey 60gr
Almond planes 120gr
Candied fruits 250gr
Orange zest 1
Lemon zest 1
Choco couverture 200gr
Preparation:
Boil the cream with vanilla sugar and honey, cook

at 118°, and add almonds, candied fruits and the
zests. Dress in flexipan moulds and bake at 200°
during 5 minutes. When cold sprinkle with melted
couverture on one side.
Chapter: Florentins

102
76 CHOCOLATE OATMEAL COOKIES
Signature Dish from: Delio Garavito V.

Corporate Pastry Chef
Category: - Cookies
Ingredients
175g Oat meal 90g Flour

125g Couverture chopped 1/2ts Salt
125g Butter 1ts Baking powder
90g Sugar 4tbls Milk
90g Brown sugar 60g Almond chopped
1 Egg
1ts Vanilla flavor
Method
Mix the butter with the sugar and brown sugar,

add the egg and vanilla.
Mix the flour with salt and BP, add to the butter
egg mix and add milk, almond and chocolate.
With a spoon make small cookies on the baking
mat, bake at 190C10 to 12 min.
Chapter: Chocolate Oatmeal Cookies

103
77 ALMOND MACAROONS

Serves: 50 pieces
Ingredients
400g Almond Powder

400g Sugar
40g Invert Sugar
8 Egg White
QS Vanilla Flavor
Method
Mix the almond powder and the sugar; add slowly the egg white, rest for 30 minutes. Add the invert
sugar and the vanilla flavor. Dress with piping bag and rest again 30 minutes. Bake in oven at 180°.
The macaroons are ready when they have increased the volume, but stil
Chapter: Almond Macaroons

104
78 STEM GINGER MACAROONS

Category: - Cookies / Tea Time
Dan Leopard’s stem ginger macaroons: First the The flaked almonds give a crunch to the crust of
crunch of the nuts, then the soft, spicy center – these macaroons, which is very pleasing, because
what's not to like? Photograph: Colin Campbell for after it you bite through the soft and slightly peppery
the Guardian heart packed with pieces of ginger. They keep very
well, so make a big batch and bag or box them for
sweet, elegant gifts. These quantities make about 16-
18 macaroons.
Ingredients
200g Ground Almonds

100g Caster Sugar
2 Medium Egg Whites
150g Chopped Stem Or
Glace Ginger, Minus The Syrup
Flaked Almonds
Icing Sugar
Chapter: Stem ginger macaroons

105
Method
Mix the ground almonds, sugar, egg whites and then heat the oven to 170C (150C fan-
ginger until evenly combined. Roll into balls the assisted)/335F/gas mark 3 and bake for 25-30
size of a smallish unshelled walnut (about 30g), minutes, until golden brown, turning the tray
then press on to a mound of flaked almonds so halfway through the bake time to make sure the
a layer sticks to the outside. This is slightly heat gets to the macaroons evenly. Remove from
tricky, but roll them firmly and slowly, and you the oven, sieve icing sugar over the top while
should manage it. Place the macaroons on a tray they're still hot and leave to cool. Danlepard.com
lined with nonstick paper,
Chapter: Stem ginger macaroons

106
79 SOUFFLE AU FORMAGE CHEESE SOUFFLÉ
Category: Appetizer
Serves: 100
Ingredients
5250g Milk PM Salt

700g Butter PM Pepper
700g Flour PM Nutmeg
56 Egg Yolk
1260g Grated Emmental 200g Butter
Or Gouda Cheese 200g Flour
56 Egg White
Method
Make a roux with the butter and the flour, add the whip the egg whites with a pinch of salt until stiff
hot milk, salt, pepper and nutmeg, and make a and fold under the Bechamel cheese mixture, poor
Béchamel, when ready add the grated cheese and in the “Weckglass” and bake in oven at 190°C
the egg yolks, whisk. Sprinkle the “Weckglass” during 10 minutes.
with butter and then with flour,
Chapter: Souffle au Formage cheese soufflé

107
80 SOUFFLÉ CHOCOLAT
Category: Dinner
Serves: 100
Ingredients
3300ml Cream
285g Caraibe Velrhona Couverture
16 ssp Cocoa Powder
16 ssp Maizena
68 Egg Yolk
1670g Sugar
68 Egg White
2 pinches Salt
200g Butter
200g Sugar
200g Icing Sugar
Method
• Beat the egg whites until stiff, gradually incorporating the sugar.
• Carefully butter the molds and sprinkle with sugar.
• Roughly chop chocolate.
• Sift together the cornstarch and cocoa powder.
• Add the cream to the cornstarch and cocoa in a pot. Bring to a boil, whisking constantly.
• Take the pot off the heat and add the chocolate, whisk thoroughly and then add the egg yolks.
Mix until smooth and glossy.
• Carefully fold part of the beaten whites and then add the remaining whites.
Assembly
• Pour into the prepared molds.

• Set aside in fridge until ready to bake.
Chapter: Soufflé chocolat
• When you are ready, preheat the oven to 190°C

• Put soufflés in the oven straight from the fridge.

108
• Bake for 10-12 minutes, until puffed and crusted on the top, but still soft in the center. Serve
immediately. Sprinkle with powder sugar.
Chapter: Soufflé chocolat

109
81 BISCUIT AU SAUTERNES
Category: Cookies
Serves: 30
Ingredients
1 Glass Sauternes Wine

1 Glass Oil
1 Glass Sugar
300g Flour
PM Vanilla
Method
Mix the wine with oil and sugar add the flour, make small balls 3cm diam and roll them flat with a
rolling pin. Place the biscuit on a tray with baking paper, sprinkle with vanilla sugar and bake in
oven 20 min. at 180°C.
Chapter: Biscuit Au Sauternes

110
82 TOURTIÈRE GASCONNE (PASTIS GASCON)
Serves: 100
Ingredients
4 kg Filo Dough Or Strudel Dough

1.5 kg Butter
1.5 kg Sugar
40 cl Armagnac
35 Apple
1 kg Sugar
4 Tbsp. Orange Flower Water
Method
Peel the apples and chop in small pieces (same put another one same procedure add the
than Apfelstrudel), add the half sugar and the apples 2 sheets on top of filo and wrap, brush
half Armagnac and set aside to marinate. with butter and sugar,
Cut the filo dough in 12 cm squares pieces, put Bake in oven at 180° until golden brown, brush
one sheet in a tartlet mold, brush with butter, with Armagnac before serving warm.
sugar top with another one, brush with butter Sprinkle with powder sugar, serve with vanilla
Chapter: Tourtière Gasconne (Pastis Gascon)
ice cream.
sugar Armagnac and orange flower water,

111
83 ST-HONORÉ 2014
Category: Dinner
Serves: 100
Ingredients
83.1.1.1 Ingredients choux pastry
2.5 l Water
2.5 l Milk
100g Sugar
100g Salt
2250g Butter
2800g Flour
5 kg Eggs
83.1.1.2 Ingredient craquelin
1800g Brown Sugar

1500g Butter
1800g Flour
83.1.1.3 Ingredient chocolate sablé OR PUFF PASTRY
1000g Butter
20g Salt
750g Icing Sugar
240g Almond Powder
400g Eggs
200g Cocoa Powder
1700g Flour
Chapter: St-Honoré 2014

112
83.1.1.4 Ingredient caramel crémeux
2700g Milk
600g Sugar
400g Egg Yolk
3 Vanilla Pod
200g Corn Starch
60g Gelatine
1500g Butter Half Salted
83.1.1.5 Ingredients soft ganache
1600g Cream
3000g Cream
200g Glucose
200g Invert Sugar
600g Couverture Guanaja
Chapter: St-Honoré 2014

113
84 CHOCOLATE CANNELÉ, PRALINÉ HAZELNUT SAUCE
Serves: 100
Ingredients
Cannelés au Praliné hazelnut sauce:

5l chocolat : Vanille Custard
8 Milk Pralin Nougat
750g Vanilla Pod
1000g Butter
2250g Chocolate Couverture
850g Icing Sugar
80g Flour
20 Cocoa Powder
20 Whole Eggs
200g Egg Yolk
Rum Negrita
Make a vanilla custard and add some nougat when hot.
Method
Chapter: Chocolate Cannelé, Praliné Hazelnut Sauce
Boil together the milk, butter and vanilla. Pour add the mix to the egg mix. Add the chocolate mix and
the liquid over the chocolate, whisking to obtain mix with a mixer, finally add the rum. Fill in the
an emulsion, set aside. Sift together the sugar, cannelé moulds, bake at 180° for 35 min to 40 min.
cocoa powder, and the flour,
On a round plate place the cannelé, pour some

hazelnut sauce, in a honey basket put a scoop of
banana yoghurt ice cream, some pine apple
brunoise, choco deco on the ice cream, mint leave.

114
85 ST-GENIX PRALINES TART, PEACH SAUCE
Serves: 100
Ingredients
Rich Sweetened Short Crustl Pâte Sucree

2500g Icing Sugar
2500g Butter
40 Eggs
5000g Flour
Pralines Cream
2000g Pralines
2000g Cream
Peach Sauce
2l Boiron Peach Pulp
500g Sugar
4Tbsp Corn Starch
Method
Mix the powder sugar with the soft butter, add the Boil the cream, add the crushed pralines, cook 5
eggs slowly and then the flour, rest in fridge minutes on slow heat. Pour the cream in the
minimum 2 hours. Roll out, cut with round shape prebaked tartlets, again bake for 5 minutes on 180 in
Chapter: St-Genix Pralines Tart, Peach Sauce
put in tartlet mould and bake at 180° for 5 minute the oven. When cold put some Apricot glaze on top.
in oven.

115
86 APRICOT CLAFOUTIS, HAZELNUT WHISKEY SAUCE
Category: Dinner
Serves: 100
Ingredients
2.5 l Cream Praline Hazelnut Whiskey Sauce

1.2 kg Whole Eggs Vanilla Custard
600g Egg Yolk Praline Nougat
1 kg Sugar Whiskey
700g Almond Powder
100g Flour
2 kg Apricot (cut in wedges)
Make vanilla custard and add some whiskey & nougat when hot.
Method
Sift all the powders, mix progressively all the

ingredients, carefully set aside overnight before
using Grease the molds, fill the half way up, place
the apricot wedges, Dust with icing sugar and
bake at 180° 12 minutes Bake just before serving,
Chapter: Apricot Clafoutis, Hazelnut Whiskey Sauce

and serve warm.
Assembly :
On a round plate place the clafoutis, arround put

some whiskey hazelnut sauce in points, on top the
clafoutis put a oval scoop of fennel ice cream and
choco décor.

116
87 FOURME D’AMBERT ICE CREAM

CATEGORY: DESSERT/ICE CREAM/PACOJET
Serves: 100
Ingredients
1l Cream
1.5 l Milk
1.5 kg Fourme Cheese
30 Egg Yolk
1 kg Sugar
Method
Infuse the cubed cheese in the milk, bring to boil,

mix the sugar and the egg yolks, seave the milk
and pour over the egg sugar mix, cook again to 84°,
add then the cream and whisk, pour in the Pacojet
bowls and freeze.
Chapter: Fourme d’Ambert Ice cream

117
88 SACHER SPONGE
CATEGORY: DINNER
Serves: 100
Ingredients: Sacher sponge
Sacher Sponge
2 kg Marzipan
750g Icing Sugar
60 Egg Yolk
60 Egg White
20 Whole Eggs
750g Sugar
600g Flour
600g Cocoa Powder
600g Butter
Method: Sacher sponge
Mix the soft marzipan with icing sugar, egg yolk Pour on trays with baking sheets and bake 9 min. at
and whole eggs. Beat the egg white add the sugar 200° when cold cut with a round shape a round piece
until stiff, mix the two mixtures incorporate the same size as the half-moon molds, put on top the
sift flour and cocoa, add the melted butter. mousse and then soak the sponge with coffee Marsala
syrup.
Chapter: Sacher Sponge

118
Ingredients: Caramel chocolate mousse
Caramel Chocolate Mousse

750g Sugar
2000g Cream
500g Egg Yolk
3000g Chocolate Guanaja
6l Cream Whipped
Method: Caramel chocolate mousse
Heat the cream, make a caramel with the sugar, add a part of the whipped cream and whisk to
pour in the cream, stir, pour the mixture over the obtain a and shiny texture. Finish to fold the rest of
egg yolks and cook at 84°. Set aside Strain over the whipped cream smooth in. Pour the mousse in the
couverture gallets and make an emulsion, half moon molds and freeze.
Ingredients: Coffee Marsala Syrup
Coffee Marsala Syrup

500g Sugar
1l Water
20g Instant Coffee
25cl Marsala
Method: Coffee Marsala Syrup
Boil the water with the sugar,

add the instant coffee and

Marsala.

119
Ingredients: Chocolate glazing
1.5 l Water
2.5 kg Sugar
800g Cocoa Powder
1.25 kg Cream
50 Gelatine Leaves
Method: Chocolate glazing
Boil the water with the sugar, add the cocoa,

incorporate the cream and the soaked gelatin. Set
aside 12hours before using.
Assembly
Put the dessert out of the molds frozen on a put some points of coffee custard, some berries, and on
candy tray glaze with the chocolate glaze, set some glazed nuts an oval scoop of Fourme d’Ambert
aside in the fridge, for min 4 hours until is ice cream, place on top the dome a nougatine or white
defrosted before serving.
choco deco.
Place the chocolate delight on a round plate,

120
89 TARTE CHOCOLAT MENDIANT
Category: Dessert
Serves: 100
Ingredients: Rich sweetened short crust
2.5 kg Icing Sugar

2.5 kg Butter
40 Eggs
5 kg Flour
Method: Rich Sweetened Short Crust
Mix the powder sugar with the soft butter, add

the eggs slowly and then the flour, rest in fridge
minimum 2 hours. Roll out, cut with round shape
put in tartlet mould and bake at 180° for 5 minute
in oven.
Ingredients: Ganache
3 kg Cream
400g Invert Sugar
2.7 kg Chocolate
1.05 kg Butter
Chapter: Tarte Chocolat Mendiant

121
Method: Ganache
Boil the cream with the invert sugar; pour over

the chocolate at 80°, whisk, at 40° mix in the
cubed butter, than fill the tart.
Ingredients: Mendiants
200g Walnuts
200g Pistachio
200g Almond Splinters
200g Candied Orange
200g Sugar
Method: Mendiants
Mix all the nuts, put on a oven tray, sprinkle with

sugar, and bake in oven at 200° until caramelized.
Assembly
When the Mendiants are cold put on top the tart.

Décor with chocolate swirlings and vanilla
custard and red fruit purée.
Chapter: Tarte Chocolat Mendiant

122
90 DULCEY PANNA COTTA
Category: Dinner / Lunch / Savor Dinner
Serves: 20
Ingredients: Panna Cotta
250g Milk
25g Glucose
5g Gelatin Leafs
425g Dulcey Chocolate
500g Whipping Cream
Method: Panna Cotta
Melt the chocolate at 40° add the glucose. Bring the milk to boil. Add the soaked gelatin, gradually
pour in the melted chocolate to obtain an emulsion, add this to the cold cream, leave to set in fridge.
Chapter: Dulcey Panna Cotta

123
Ingredients: Almond Streusel
50g Brown Sugar

50g Flour
50g Almond Power
50g Butter
Method: Almond Streusel
Mix all ingredients together, cool in fridge, pass

the dough through a 4mm screen to obtain even
sized pieces. Keep in fridge. Bake at 160° in the
oven until golden brown.
Ingredients: Mango Marmalade
140g Mango Pulp

400g Fresh Mango Diced
40g Sugar
Method: Mango Marmelade
Bring the mango pulp and sugar to boil, add the

diced mango set in fridge.
Chapter: Dulcey Panna Cotta

124
91 MOUSSEUX JIVARA/PASSION BISCUIT COCO SORBET PASSION
SIGNATURE DISH: PHILIPPE ETCHEBEST
CATEGORY: DINNER
Serves: 40
Ingredients: Biscuit Coco
112.5g Almond Power

112.5g Grated Coconut
100g Flour
225g Icing Sugar
150g Egg White Liquid
50g Cream
450g Egg White Whipped
250g Sugar
Method: Biscuit Coco
Mix the almond powder with the coconut, flour, Mix slowly the whipped egg white with the mixture,
icing sugar, add the liquid egg white and the spread on a tray with baking paper Bake in oven at
cream. Whip the 450 gr egg white and add the 180° 10 minutes. Cool down and cut squares 3 cm
sugar when nearly ready.
sides.
Chapter: Mousseux Jivara/Passion Biscuit Coco Sorbet Passion

125
Ingredients: Mousse Jivara
100g Whole Egg

120g Egg Yolk
150g Sugar
5 Gelatin Leafs
650g Jivara Chocolate
1l Whipped Cream
Method: Mousse Jivara
Melt the chocolate, cook the sugar at 115°, add the insert a passion fruit cube and cover with mousse on
soaked gelatin, whip the eggs and egg yolks add top add the biscuit. Rest in deep freezer.
the sugar, cool down, mix with the chocolate and
the whipped cream, pour in the square shapes
Ingredients: Coulis Passion
300g Passion Fruit

100g Sugar
100g Mango Pulp
100g Water
Chapter: Mousseux Jivara/Passion Biscuit Coco Sorbet Passion

3 Gelatin Leaf
Method: Coulis Passion

126
92 ESE CAKE
Signature Dish: Delio Garavito V. Corporate pastry Chef

Ingredients
1350gr Philadelphia cream cheese

6 eggs, separated (room temperature)
350gr granulated sugar
1 vanilla bean, split and seeds scraped out
15gr vanilla extract
450gr sour cream
Pinch of kosher salt
TOPPING
450gr sour cream
50gr sugar
CRUST
250gr finely ground graham cracker or digestive biscuit crumbs
130gr white sugar
170gr butter, melted
2gr ground cinnamon (optional)
Chapter: ese cake

127
Method
To make the crust, mix the graham cracker Whip the egg whites with the rest of the sugar. Fold
crumbs, sugar, melted butter, and cinnamon until the whites into the cheese mixture and very gently
well blended. Press the mixture into an 8 inch (20 pour into the prepared spring-form pan. Wrap the
cm) spring-form pan, ensuring a thin, consistent
bottom of the pan and place in a water bath. Bake in
layer, and bake at 375°F (180°C) for 7 minutes.
the oven for an hour at 250°F (135°C), then turn off
Leave to cool, and then chill for an hour.
the heat and allow to remain in the oven for another
Whip the cream cheese and half the sugar
together. Add the egg yolks, vanilla seeds, vanilla hour. Remove, cool on a rack, and then refrigerate
extract, salt, and sour cream, and whip for 12 hours
thoroughly, scraping the bowl.
Chapter: ese cake

128
93 HONEYCOMB ICE CREAM

Category: Dinner
Serves: 8
Ingredients
Honeycomb Ice Cream
1 cup (250 ml) corn syrup or glucose syrup

1 cup (250 g) granulated sugar
1 tbsp (15 ml) white vinegar
1 tbsp (15 ml) baking soda, sieved
1 quart (1 l) vanilla ice cream
Method
Dissolve the syrup, sugar, and vinegar in a Slightly soften the vanilla ice cream in a chilled
saucepan over medium heat. Turn the heat up ceramic bowl. Carefully break the honeycomb slab
high and boil until the syrup turns to a light into various sizes, none more than inch (2 cm)
caramel color. squares, and quickly fold half into the ice cream.
Take the pan off the heat and quickly stir in the Pour the ice cream into a desired ice cream mold or
baking soda. Then pour the mixture into a high- back into original ice cream container and freeze
sided baking sheet that has been lined with again. Keep the remaining honeycomb in an air-
parchment paper and greased with butter. Leave tight container to use as a topping when serving.
to cool and harden; do not refrigerate. Once
hardened, this brittle, crunchy slab becomes your
honeycomb base.
Chapter: honeycomb ice cream

129
94 VALRHONA CHOCOLATE BUTTERMILK CAKE
Signature Dish: Delio G. Vargas. Corporate pastry Chef
Ingredients
Prepared 2 days before the dough and them put into the form and bake.
114g Cake Flour 250g Granulated Sugar

46g Cocoa Powder 2 Large Eggs
1 tsp Baking Powder 180 ml Buttermilk
¼ tsp Salt 2 tsp Kahlua
170g Unsaltened Butter 1 tsp Vanilla Extract
113g Chopped Bittersweet Chocolate
Method
1. Position a rack in the center of the oven and each addition and scraping down the sides of the
preheat the oven to 175°C (350°F). bowl as necessary.
Generously grease the interior of a 6-cake 4. In a small bowl, stir together the buttermilk,
Bundt-lette pan (it's best to use shortening Kahlua (or rum), and vanilla extract. If your
here). Dust the molds with flour and tap out mixer has a splatter shield attachment, attach it
the excess.* now. At low speed, add the dry ingredients to the
* I used my Wilton mini loaf pan and greased using butter mixture in three additions, alternating it
butter with the buttermilk cream mixture in two
Chapter: Valrhona chocolate buttermilk cake
2. In a medium bowl, sift together the flour, additions, and mixing just until blended. Remove
cocoa powder, baking powder, and salt. the bowl from the mixer stand and stir in the
Whisk to combine and set aside. finely chopped chocolate or miniature semisweet
3. In the bowl of an electric mixer, using the morsels. Scrape the batter into the prepared cake
paddle attachment, beat the butter at molds, dividing it evenly and smoothing the
medium speed for 2 minutes, until very tops.
creamy. Gradually beat in the sugar. Increase 5. 5. Bake the cakes for 25 to 30 minutes, until a cake
the speed to medium-high and beat for 3 min tester inserted into the center of a cake c

130
95 MULLED WINE PLUM JELLIES

Category: Tea Time / Petit Fours
Ingredients
500g Dark Plum Flesh, Skin On, Stones Cut Out,

Chopped
250 ml Red Wine
500g Granulated Sugar
½ tsp Each Ground Cinnamon And Nutmeg
1 pinch Ground Cloves (optional)
1 Small Lemon; Juice 50 ml
125 ml Certo Liquid Pectin
Dan Lepard's mulled wine plum jellies: So impressive you'd be forgiven for thinking they were bought in
a shop, not homemade. Photograph: Colin Campbell for the Guardian
The spiced flavours here turn ever so subtle during the cooking, while the wine gives the jellies a rich, tannin
edge that softens the sweetness. Serve with cheese after dinner, much as you would membrillo, or with a
selection of dark chocolate truffles.
Method
Line the base and sides of an 18cm square cake tin for three to four hours.Cut the jelly into cubes, roll
with nonstick baking paper. Put the plums and in sugar and place on a baking tray lined with
wine in a blender, and purée until smooth but with nonstick paper. Turn the oven to its lowest setting –
flecks of peel visible. Tip into a saucepan with the 40-50C, so you may need to leave the door ajar
sugar, spices and lemon juice, and bring to a boil. (failing that, the jellies will dry if left at room
Skim off any froth that comes to the top, then boil temperature for a few days) – and dry them out for
for 25 minutes, stirring often with a wooden spoon an hour and a half to two hours. Remove, roll
Chapter: Mulled Wine Plum Jellies
because it will catch slightly, until it hits 105C. (It carefully in extra sugar and leave to cool. Put each
may take more or less time, depending on the size jelly in a paper petit four case and store in a pretty
of your pan.) Remove from the heat, stir in the box.
pectin, return to a boil and cook for 10 minutes,
stirring constantly, until it reaches 106C. Pour into
the tin and leave to cool

131
96 CHOCOLATE PEANUT BUTTER LASAGNA
Ingredients
Peanut butter filling :

450 gr cream cheese
750 gr peanut butter
240 gr powdered sugar
460 gr heavy cream
1 tsp pure vanilla extract
Cream filling:
500 gr whipped cream
680 gr peanut butter cocktail (Peanut butter with crunchy peanuts inside)
125 gr caramelized peanuts
Topping:
Layers:
800 gr chocolate graham crackers
Method
To prepare the chocolate drizzle:

Melt the chocolate chips and heavy cream together in the microwave until smooth. Melt
in 15 second increments stopping to stir periodically. Set aside to cool while you make
the filling. [tip: It should be slightly warm to the touch before drizzling on top of the lasagna.]
Chapter: Chocolate Peanut Butter Lasagna
To prepare the filling:

In a medium mixing bowl, whip together both blocks of softened cream cheese, peanut
butter, powdered sugar, heavy cream and vanilla. Whip for 2-3 minutes until fully
combined and smooth. The mixture will be thick. Add 16 ounces of thawed whipped
topping, 8 ounces at a time. Continue to whip until fluffy and light. The filling will be
divided into thirds to layer the dessert.

132
97 CREAMY FRIUT CURD CHEESE ALMOND

Category: Lunch
Ingredients
1 Orange
100g Getrocknetes Obst
1 EL Gehackte Mandeln
1 EL Pinienkerne
250g Magerquark
2 EL Mineralwasser mit Kohlensäure
Method
Chapter: Creamy friut Curd cheese almond

133
98 BERRIES MERINGUE SURPRISE

Category: Lunch
Ingredients
Vanilla sauce
Fresh Berries
Marinate With Powder Sugar,
Grand Marnier, Chop Basil
100g Dry Meringue
200g Egg White
Powder Sugar
Method
Put into the glass first vanilla sauce, berries,

meringue.
Chapter: berries meringue surprise

134
99 PASTEIS DE BELÉM
Ingredients
24 Unidades
0.5 l Milk
60g Flour
500g Sugar
200 ml Water
12 Egg Yolk¨
2 sticks Sticks Cinnamon
1 Lemon Skiing
Method
Make the custard down in each well of a nonstick 12-cup mini-

9. In a medium bowl, whisk the flour and 1/4 muffin pan (2-by-5/8-inch size). Allow the dough
cup of the milk until smooth. Set aside. pieces to soften several minutes until pliable.
10. Bring the sugar, cinnamon, and water to a 14. Have a small cup of water nearby. Dip your
boil in a small saucepan and cook until an thumbs into the water, then straight down into the
instant-read thermometer registers 220°F middle of the dough spiral. Flatten it against the
(100°C). Do not stir. bottom of the cup to a thickness of about 1/8 inch,
11. Meanwhile, in another small saucepan, then smooth the dough up the sides and create a
scald the remaining 1 cup milk. Whisk the hot raised lip about 1/8 inch above the pan. The pastry
milk into the flour mixture. sides should be thinner than the bottom.
12. Remove the cinnamon stick then pour the 15. Fill each cup 3/4 full with the slightly warm
sugar syrup in a thin stream into the hot milk- custard. Bake the pasteis until the edges of the
and-flour mixture, whisking briskly. Add the dough are frilled and brown, about 8 to 9 minutes.
vanilla and stir for a minute until very warm but 16. Remove from the oven and allow the
not hot. Whisk in the yolks, strain the mixture pasteis to cool a few minutes in the pan, then
into a bowl, cover with plastic wrap, and set transfer to a rack and cool until just warm.
aside. Sprinkle the pasteis generously with powdered
Chapter: Pasteis de belém
Assemble and bake the pastries sugar, then cinnamon and serve. Repeat with the
13. Heat the oven to 550°F (290°C). Remove a remaining pastry and custard. If you prefer, the
pastry log from the refrigerator and roll it bac components can be refrigerated up to three days.

135
100 LUMS WITH CINNAMON SOUR CREAM

Ingredients
6 Fresh Plum
1 Bio-Lemon
1 Lemon Balm
300g Low Fat Milk
½ TL Cinamoon
2 TL Honey
Method
Cut the plum in small pcs put into the glasses.

Mix all together, milk, lemon; cinnamon, honey,
lemon balm and then fill up the glasses.
Chapter: lums with cinnamon sour cream

136
101 PUMPKIN-HAZELNUT CHEESECAKE
Ingredients
Cake Cheesecake
80g Hazelnut Flour 375g Less-Fat Cream Cheese
100g Sugar 125g Skim Ricotta Cheese
2 tsp Canola Oil 180g Sugar
2 tsp Butter 1 tsp Vanilla Extract
2 Egg Whites ½ tsp Ground Cinnamon
1 tsp Frangelico (Hazelnut Liqueur) ½ tsp Ground Allspice
42g All-Purpose Flour ¼ tsp Salt
¼ tsp Baking Powder 2 Large Eggs
a dash of Salt 2 Large Egg Yolks
Baking Spray With Flour 225g Unssweetened Pumpkin
Brittle
2 tsp Hazelnuts, Toasted And Chopped
180g Sugar
124g Fat-Free Whipped Topping, Thawed
Chapter: Pumpkin-hazelnut cheesecake

137
Method
1. Preheat oven to 350°. cheesecake batter over top of cooled cake. Bake at
300° for 1 hour or until cheesecake center barely
2. To prepare cake, sprinkle hazelnut flour evenly on moves when pan is touched. Remove cheesecake
a rimmed baking sheet. Bake at 350° for 10 minutes from oven. Run a knife around outside edge. Cool on
or until the color of peanut butter, stirring once. a wire rack. Cover and chill 8 hours or overnight.
Cool.
7. To prepare brittle, cover a large baking sheet with
3. Combine 1/2 cup sugar, oil, and butter in a large parchment paper. Draw a 14 x 2-inch area on paper;
bowl; beat with a mixer at medium speed until well sprinkle nuts inside marked space. Place 1/3 cup
blended. Add egg whites; beat until well blended. sugar in a small, heavy saucepan over medium heat,
Add liqueur; beat 1 minute. and cook until sugar dissolves, stirring gently as
needed to dissolve sugar evenly (about 2 minutes).
4. Weigh or lightly spoon all-purpose flour into a dry Continue cooking 1 minute or until golden (do not
measuring cup; level with a knife. Combine stir). Drizzle caramelized sugar over nuts. Let stand
hazelnut flour, all-purpose flour, baking powder, 10 minutes or until firm; break into 14 pieces. Slice
and dash of salt in a bowl. Add flour mixture to cheesecake into 14 slices; top each serving with about
sugar mixture. Beat at low speed 1 minute. Spoon 1 1/2 teaspoons whipped topping and 1 piece brittle.
batter evenly into a 9-inch springform pan coated
with baking spray. Bake at 350° for 15 minutes or 8. Nutrition Note: If you substitute an equivalent
until a wooden pick inserted in center comes out amount of whipped cream for the whipped topping
clean. Cool completely in pan on a wire rack. to garnish, you will add 10 calories, 1.6g fat, and 1g
sat fat to each service.
5. Reduce oven temperature to 300°.
6. To prepare cheesecake, place cream cheese and

ricotta cheese in a large bowl. Beat with a mixer at
medium-high speed until smooth (about 3
minutes). Add 3/4 cup sugar and next 6 ingredients
(through egg yolks); beat at low speed until smooth.
Add pumpkin; stir gently until combined. Pour
Chapter: Pumpkin-hazelnut cheesecake

138
102 TAPIOCA – PUDDING, WITH PINEAPPLE , MANGO, COCONUT
Ingredients
600ml Coconut milk

600ml Milk 3,5%
150g Perltapioka
125g Sugar
1 Ananas compote
1 Mango
4 EL Kokosraspeln
Method
1. Coat a 4-quart electric slow cooker with with a whisk. Stir egg mixture into remaining
cooking spray. Combine sugar, tapioca, and tapioca mixture in slow cooker. Cover and cook on
Chapter: Tapioca – PUDDING, WITH pineapple , mango, coconut

coconut milk in slow cooker, stirring with a LOW for 30 minutes. Turn off slow cooker. Stir
whisk. Cover and cook on LOW for 2 hours or pineapple into tapioca mixture; cover and let stand
until most of tapioca is transparent. (Pudding 30 minutes. Serve warm or chilled. Top each serving
will be thin.) with toasted coconut.
2. Place egg in a medium bowl; stir with a whisk.
Add 1/2 cup hot tapioca mixture to egg,
stirring constantly

139
103 APPLE COBBLER
Ingredients
Butter, for dish

6 cups Granny Smith Apples, Peeled, Cored and Diced
½ cup Granulated Sugar
¼ cup Dark Brown Sugar
2 tsp All-Pose Flour
1 teaspoon Ground Cinnamon
1 teaspoon Vanilla Extract
Pinch Salt
Pinch Ground Nutmeg
½ Lemon; Juiced
Method
Preheat oven to 170C° degrees! Put the cobbler in the oven and bake until the apples
Lightly butter a 9 by 9-inch baking dish. In a large are tender and the crust is colored, about 30
bowl, mix together the apples, sugars, flour, minutes. Remove from the oven and serve with
cinnamon, vanilla, salt, nutmeg and lemon. Add Ginger Whipped Cream.
the mixture to the prepared baking dish. Add all
the topping ingredients to a medium bowl and Ginger Whipped Cream:
combine well with a wooden spoon, to form a Add the cream and sugar to a medium bowl. Using
batter. Dollop the batter in various spots on top of a hand-held electric mixer, beat the cream until stiff
the apple mixture. The batter will spread as it peaks form, about 2 to 3 minutes. Fold in the ginger.
bakes. Cover and chill up to 4 hours before serving.
Chapter: Apple cobbler

140
104 KEY LIME PIE
Ingredients
1020g Condensed Milk

250g Sour Cream
210 ml Fresh Lime Juice
150 gr Egg Yolk
2 tbsp Grated Lime Zest
Crust
1 ½ cup Finely Ground Graham Cracker
130g White Sugar
1 ½ sticks Butter, melted
¾ tsp Ground Cinnamon (optional)
130g Butter, melted
1 ½ tsp Ground Cinnamon (optional)
Method
Preheat the oven to 160C° degrees! Bake in the oven for 15 minutes and allow to chill in
In a bowl, mix the graham cracker crumbs, sugar, the refrigerator for at least 2 hours.
and butter with your hands. Press the mixture Once chilled, combine the sour cream and
firmly into a 9-inch pie pan, and bake until brown, powdered sugar and spread over the top of the pie
about 20 minutes. Remove from the oven and using a spatula. Sprinkle the lime zest as a garnish
allow to cool to room temperature before filling. on top of the sour cream and serve chilled.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk,
lime juice, and eggs. Whisk until well blended and
place the filling in the cooled pie shell.
Chapter: Key lime pie

141
105 AMANDINE (ROMANIAN TRADITIONAL DESERT)

Serve: 50 portions
Ingredients
Sponge Syrup
14 eggs, separated 300 g sugar
340 g sugar 250 g water
1 pinch of salt Lemon skin
120 g caramel syrup (90 g sugar and 30 g Vanilla
water) - one spoon you use for the glaze 15 g rum superior
520 g flour
120 g cold water Glaze
20 g oil 700 g fondant
40 g cacao 40 g cacao
30 g syrup
Cocoa cream
600 g fondant
600 g butter
100 g melted butter
50 g cacao
15 g vanilla sugar
7, 5 g rum Chapter: AMANDINE (Romanian Traditional desert)

142
Method
1. Sponge 3. Cocoa Cream

Caramelize the sugar till dark color, add the water Bring the fondant to lukewarm stage, the let it chill
and boil for more 3 minutes. Set aside. Keep one to room temperature.
spoon from the syrup for the glaze. Mix the hot melted butter with the cocoa powder.
Mix the yolks with 2/3 sugar till creamy. Add the When chilled down, add the rum.
cold water and the caramel. Fold in 1/4 flour. The rest of the butter, mix it till creamy. Add spoon
Mix the egg whites with the rest of the sugar. by spoon the fondant and mix till all fondant is
Pour the egg whites with a spatula in the egg yolk finished. Add the cocoa mixture, into the fondant
mixture, slowly to not destroy the air from the butter. Keep that mixture in the fridge for maximum
whites. Add the rest of flour, the oil and cocoa 30 minutes, or till the cream is hard enough to be
powder. speeded on the sponges. Keep small amount for
Preheat the oven to 180°C. Pour the mixture on decorating the top of the cake.
an oven tray and bake it for about 30-40 minutes. Soak the sponges with the syrup, one by one.
Take out from the tray, take out the paper and let SPONGE > CREAM > SPONGE > CREAM >
the sponge to chill down. SPONGE
After assembling, cut the Amandine in square
2. Syrup shape. Glaze them and decorate them with cocoa
Boil the sugar and water for 6-8 minutes. Add the butter.
vanilla and lemon skin. When chilled down, add
the rum.
Chapter: AMANDINE (Romanian Traditional desert)

143
106 AMERETINI SALZBURG NOCKERL

Category: Dinner
Ingredients
250g Amaretini
300g melted Nougat
--
350g Egg white
200g Sugar
60 g vanilla Custard
crush Amaretini
Method
1) Whip the egg white with sugar,

vanilla custard till you get a good
merengue, add rum, lemon,
amaretini and fold with hand
slowly.
2) Prepared the china ramekin form
brushed with soft butter.
3) Mix together the amaretini and
nougat.
4) Put the nougat mixture (about 20g
Chapter: Ameretini Salzburg Nockerl
per form) in the middle of the

ramekin.
5) Pipe the merengue
6) Preheat the Oven a 180°
7) Bake about 12 min
8) Have to service warm

144
107 APPLE CINNAMON PARFAIT

Category: Dinner
Serve: 60 portions
Ingredients
6 pc Gelatin
180g Lemon juice
2kg Whipped cream
720g Sugar
120g Honey
500g Cream cheese
2kg Apples (diced and sautéed)
900g Merengue
Method
Soften unflavored gelatin in cold water. Mold the parfait in designated molds. Freeze for
Microwave 40 seconds at high setting (Full 24H.
Power). Stir thoroughly and add in lemon juice.
Cool. Set aside.
Whip cream until stiff.
Beat the cream cheese with honey, till soft. Stir into
the cream.
Stir in the merengue.
Slowly pour in, cooled lemon juice-gelatin
mixture, beating continuously to blend.
Chapter: Apple Cinnamon Parfait
Fold in sautéed apples.

145
108 PPLE STRUDEL FILLING

Makes: 10 Strudels
Ingredients
½ Blue box apple

120g Custard powder
200g Semolina
1,5kg Sugar
200g Raisins
250g Walnuts
Cinnamon to taste
Vanilla extract, to taste
Rum extract, to taste
Method
Mix all ingredients. Strain them to release the left

juice.
Use right away.
Chapter: pple Strudel Filling

146
109 BASIC MOUSSE RECIPE

Category: Creams & Fillings
Serve: 1 kg
Ingredients
130 g pastry cream

500 g whipped cream
120 g egg yolk
100 g egg white
5 sugar
100 g gelatin sheets (only if the mousse will
be combined with other flavors, like purees
or liquids)
Chapter: Basic Mousse Recipe

147
Mehtod
Whip the pastry cream alone to jellify it. Additionally add:

Add the egg yolks, one at a time. Fold in the • 300 gr fruit puree
whipped cream. • 500 gr chocolate ganache (reduce gelatin
Melt the gelatin and combine it with the cream. to 2 sheets)
Whip the egg white with the sugar till soft peak. • 500 gr white chocolate ganache (reduce
Combine it with the whipped cream. gelatin to 3 sheets)
• 250 gr juices (food color might be needed)
• 300 gr nougat (reduce the gelatin to 2
sheets)
Chapter: Basic Mousse Recipe

148
110 BAUMKUCHEN

Category: Dinner: Serve 100 portions
Ingredients
1000g Butter
600g Marzipan
1200g Egg’s yolk
450g Sugar
265g Flour
45g Baking powder
Vanilla, Rum, Lemon Aroma,
Cinnamon
1800g Egg white
335g Sugar
Method
First, add into the mix machine, butter,

marzipan,sugar, let work for about 10 min after
put slowly the egg´s yolk let them work for 8 min
about till is very fluffy, after add Flour, baking
powder, vanilla, rum, lemon aroma.
Second, whipped egg white and sugar till get a
nice merengue, mix all together with hand slowly
them use gastronon chip pan and spread with
spatula very tin about 2 millimeter each one, bake
one by one five times for 4min bake.
Preheat the oven a 250°
Chapter: Baumkuchen

149
Ganagche:
400g Dark chocolate
300g Heavy cream
50g Honey
50g Butter
20g Glucose
10g Vanilla extract
Boil together cream and glucose. Pour over the chopped chocolate and mix till combined.
Add the rest of the ingredients and mix well. Pour over the cake, refrigerate few hours. Cut
the cake
Nougat Cinnamon Ice Cream:

300g Milk
220g Whipped cream
10g Vanilla extract
120g Sugar
100g Egg yolk
Cinnamon as needed
Bring milk and cinnamon to boil. Pour over the egg yolk mixed with sugar and continue
cooking the mixture on a bain-marie till the mixture reach 83°C. Cool down the mixture. Mix
inn vanilla and whipped cream. Freeze for 24H. Use Pacojet before serving.
Chapter: Baumkuchen

150
111 BEET CAKE WITH FROMAGE BLANC FROSTING

Category: Dinner
Serve: 50
Ingredients
300g Eggs
200g Sugar
250g Oil
500g Flour
100g Walnuts
200g Red beet
Pinch of salat
25g Vanilla, rum, lemon extract
Fromage Blanc Frosting

500g Cream cheese
500g Soft butter
500g Fromage blanc
350g Sugar
Lemon skin
Chapter: Beet Cake with fromage blanc frosting

151
Method
Preheat oven to 325°F. In a mixer fitted with Assembly

a whisk attachment, whip eggs and sugar on Remove parchment from cakes while frozen
medium speed to full volume, and drizzle in and cut each cake into 2 equally sized squares
the oil. Sift all of the dry ingredients, then and place back in freezer.
add in 3 stages. Spread 1 1/2 cups of frosting evenly on each
Once emulsified, fold in remaining layer of cake, stacking as you go. Use an offset
ingredients, leaving some walnuts for spatula dipped in hot water to smooth out
garnish. Split cake batter between two half each layer. Crumb-coat the cake and
sheet pans lined with parchment paper. Bake refrigerate until frosting is firm. Frost the cake
until cake springs back to the touch and to finish and garnish with toasted walnuts. Cut
slightly pulls away from the sides. cake with a clean knife dipped in hot water
When almost fully cooled, wrap and freeze.
Fromage Blanc Frosting

In a mixer fitted with a paddle attachment,
slowly mix cream cheese and half of the
sugar until completely smooth. Add the
butter and the remaining sugar and continue
mixing until smooth again. Pass fromage
blanc through a wire strainer and add to
cream cheese/butter mixture and
incorporate until smooth.
Chapter: Beet Cake with fromage blanc frosting

152
112 BISCOTTI

Category: Cookies
Serve: 10 rolls (150-200 cookies)
Ingredients
500g Butter
1150g Caster sugar
1750g Flour
Salt
100g Baking powder
50g Ground coriander
50g Lemon zest
500g Polenta
10 Eggs
100g Orange liqueur
500g Unbalanced almonds
500g Pistachio
Method
Preheat the oven to 160 C. Cream the butter and

sugar in a bowl.
Sift the flour, salt, baking powder and coriander
into the bowl. Add the lemon rind, polenta, egg
and brandy. Mix till a soft dough.
Stir in the nuts till well combined.
Make rolls to a desired shape. Bake for 30 min.,
until risen and firm.
Cool down, slice them into slices and bake again
for 6 more minutes.
Chapter: Biscotti

153
113 BLACK FOREST CAKE

Ingredients
Sponge: Cherry Ragout:

2500 gr frozen sour cherries
800 gr Yougusoft mix / Baking Mix Premium 400 gr cherry comfiture/jam
800 gr water 2 cinnamon sticks
400 gr vegetable oil 10 gr vanilla extract
400 gr 82% butter 1 kg sugar
400 gr plain flour Red color, as needed
400 gr cocoa powder Cornstarch as needed to make the
composition strong as a pudding.
Filling:
1 Kg Quimiq Kirschwasser syrup:
2 Kg Whipped cream, flavored with 500 gr water
Kirshwasser 250 gr Kirshwasser
1 kg sugar
400 gr white chocolate, melted
400 gr sugar
45 gr gelatin leaves
20 gr vanilla extract
Method
Make the sponge, according to package instruction. Normally you mix all ingredients together in a
stand mixer for 5 minutes, until all ingredients are completely mixed. Spread the composition in 4 large
oven trays. Bake. Cool down outside of the tray.
Make the syrup, by boiling 5 minutes water and sugar. Take out from heat and add the kirshwasser.
Set aside.
Whip the Quimiq with sugar, vanilla and white chocolate. Don’t over whip, or the cream will become
too soft, because of the chocolate. Add melted gelatin and mix fast, otherwise lumps of gelatin will
remain inside.
Mix the Quimiq composition manually with the whipped cream. Set aside for preparation.

154
Strain the cherries. Bring to boil the juice from the cherries, red color, comfiture, cinnamon sticks, vanilla
and sugar.
Add the dissolved cornstarch and mix well till you have the consistency of a pudding. Immediately mix
this composition with the cherries. Set aside for preparation.
Assemble the cake adding cherry ragout on each layer.
Shred on top dark chocolate. I found that mandolin from the kitchen can make very nice chocolate curls.

155
114 BLACK SAND

Category: Decoration
Serve: 500gr
Ingredients
180g Confectioner’s sugar

180g Heavy cream
210g Butter softened
270g Flour
90g Cocoa Powder
Method
Butter + sugar. Add cream. In the end flour and cocoa.

Lay in one tray and bake at 170° for 12-16 minutes.
Chill down and process it in a food processor till you get sand texture.
In the picture, black sand is on the plate.
Chapter: Black Sand

156
115 BREAD AND BUTTER PUDDING

Category: Lunch / Tea Time / Cooking Demo
Serve: 1/2 big ceramic chaffing dish
Ingredients
500g Sliced raisin bread

125g Butter; melted
150g Apricot jam
400g Eggs
250g Sugar
Salt
15g Vanilla extract
1000g Milk
300g Cream
120g Egg yolk
Cinnamon as needed
Nutmeg as needed
Method
Cut each slice of bread in half. Brush both sides of Sprinkle the top lightly with cinnamon and nutmeg.
each piece with melted butter and apricot jam. Set the pan in a larger pan containing about 1 in.
Arrange the bread slices so they overlap in a (2.5 cm) hot water.
buttered ceramic baking pan. (To use a full-size Place in the oven preheated to (175°C). Bake about
hotel pan, double the quantities.) 1 hour until set.
Mix together the eggs, egg yolks, sugar, salt, and Serve warm or cold with whipped cream, merengue
vanilla until thoroughly combined. Add the warm or crème anglaise, with a fruit purée, or with
milk and cream. confectioners’ sugar.
Pour the egg mixture over the bread in the pan.
Chapter: Bread and Butter Pudding
Let stand, refrigerated, for 1 hour or longer, so the

bread absorbs the custard mixture. If necessary,
push the bread down into the pan once or twice
after the mixture has had time to stand.

157
116 CALAMATA OLIVES ICE CREAM

Category: Dinner
Ingredients
120g Egg yolk

400g Milk
250g Whipped Cream
100g Olives, Calamata
75g Olive oil
30g Anchovies
Method
1. Mix all ingredients with a blender

2. Freeze them for 24hrs
3. Pacotize before using, Use right away
Chapter: Calamata Olives Ice cream

158
117 CANDIED ORANGE CINNAMON MOUSSE

Category: Dinner: Serve 100 portions
Cinnamon Mousse
117.1.1 Ingredients
10g Gelatin
310g Vanilla Cream
25g Lemon Juice
100g Sugar
40g Calvados, brandy, white rum
450g Whipped cream
Cinnamon as needed
117.1.2 Method
Whip the vanilla cream with sugar. Soak the gelatin. Warm up the lemon juice, cinnamon and alcohol.
Dissolve de gelatin in the warm liquid. Mix the gelatin with the vanilla cream. Mix the vanilla cream
with the whipped cream. Use straight away.
Macaroons with orange cream filling
117.2.1 Ingredients: Macaroons
600g Almond powder

Chapter: Candied Orange Cinnamon mousse
600g Powder sugar

220g Egg white
600g Sugar syrup (600g sugar & 200g water); boil till 115°C
Egg white
220g

159
117.2.2 Method
Mix the powder sugar and almond powder. Make a hole in the middle and put the egg white. Add
yellow food color as needed. Set aside
Meantime, make the sugar syrup and pour over the beaten egg white. Mix till egg white is getting cold.
Mix the first ingredients till you get a paste. Gently mix in the beaten egg white.
Pipe on trays and immediately bake them at 180°C for 5 to 7 minutes.
117.2.3 Ingredients Orange filling
1 Egg
5 Yolks
180g Granulated sugar
120g Fresh orange juice
25g Lemon juice
Zest from one orange
Zest from one lemon
Pine finde sea salt
250g butter
117.2.4 Mehtod
Bring the eggs, yolks, sugar, orange juice, lemon juice, orange zest, lemon
zest, and sea salt to a boil in a medium non-reactive stainless steel saucepan,
over medium heat, whisking constantly, about 8 minutes. Once it boils, whisk
vigorously for 1 minute over the heat.
Remove from the heat and strain through a fine-mesh strainer. Let the
mixture cool until it is lukewarm.
Pour the mixture into a blender, add the butter, and process the mixture
until it is smooth and emulsified, about 1 minute. Pour it into a container and
let it cool to room temperature, then cover and refrigerate it overnight, until
it reaches a mousse-like consistency. This cream can be kept covered and
refrigerated for up to 4 days.

160
Orange confit. (500gr)
117.3.1 Ingredients Orange Confit.
225g Suagr
50g Orange Juice
1 Vanilla bean
30g Glucose
300g Oranges; peeled & cubed
100g Kumquats; sliced & blanched
20g pistachios
117.3.2 Mehtod
Place the sugar, water, and vanilla bean in a saucepan.

Bring to a boil. Cook to 238°F (120°C).
Add the fruit and nuts to the syrup.
Cook over high heat for 2–3 minutes. Remove the vanilla bean.
Pour into clean glass jars and seal. Refrigerate.
Raspberry jelly
117.4.1 Ingredients Raspberry jelly
1kg Raspberry
50g Glucose
200g Sugar
30g Lemon juice

40g Gelatin
117.4.2 Method
Bring to boil all ingredients, except gelatin. Dissolve the gelatin into the syrup. Use as needed.

161
118 CARAMEL SAUCE

Category: Toppings / Sauces
Serve: 2.5 kg
Ingredients
1000g Sugar
240ml Water
16ml Lemon juice
760g Heavy cream
500g Milk
Method
Combine the sugar, water, and juice in a heavy saucepan. Bring to a boil, stirring to dissolve the sugar.
Cook the syrup to the caramel stage. Toward the end of the cooking time, turn the heat to very low to
avoid burning the sugar or letting it get too dark. It should be a golden color. Remove from the heat
and cool 5 minutes.
Bring the heavy cream to a boil. Add a few ounces of it to the caramel. Stir and continue to add the
cream slowly. Return to the heat and stir until all the caramel is dissolved.
Let cool completely.
Stir the milk into the cooled caramel to thin it.
Chapter: Caramel Sauce

162
119 CASSATA

Serve: 45 portions
Ingredients
2,5kg Ricotta Cheese

20g Gelatin
100g Chopped Almonds
100g Chopped walnuts
100g Chopped Pistachio
125g Dry cherries
100g Raisins
50g Candied orange peel
50g Candied lemon peel
20g Gelatin
150g Vanilla Custard
150g Whipped Cream
250g Ganache
; Method
Spread the Ganache on the 2 layers and freeze them.

Beat the vanilla cream at high speed and combine it with the hot gelatin. Fold in the whipped
cream.
Mix one part of the ricotta with the hot gelatin. Mix the remaining ricotta with all the dry fruits
and nuts. Fold in the mixture with gelatin.
Lay down first layer and on the top of the ganache pour the cheese mixture. Spread equally
all over and cover with the second layer, with the ganache down.
Spread the top of the cake with whipped cream or colored marzipan.
Freeze the cake for better cutting.
Chapter: Cassata

163
120 CHOCOLATE CHIP COOKIES

Category: Tea Time
Ingredients
1250g Butter; softened

2250g Sugar
50g Vanilla extract
10 Whole eggs
2550g Flour
60g Baking powder
2000g Chocolate chips
Method
1. Mix butter and sugar till creamy

2. Add eggs, one by one and vanilla extract. Mix well till combined
3. Mix with dry ingredients
4. Scoop cookies on large trays, or use the rolling method
5. Bake at 180°C for 10 minutes
Chapter: Chocolate Chip Cookies

164
121 CHOCOLATE DOME WITH DORE OF CRÈME BRULEÉ

Category: Dinner
Serve: 100
Ingredients
Biscuit sponge Chocolate Glaze

800g water
Jivara Mousse 1360g sugar
300g whole eggs 600g cocoa
360g egg yolk 96g gelatin
450g sugar 720g heavy cream
15 pc gelatin leafs Crème Brule
1800g Jivara 65% 640g egg yolk
3L whipped cream 400g sugar
4 pc vanilla bean
2L heavy cream
Method
Chapter: Chocolate dome with dore of crème bruleé

165
For the Jivara Mousse, For the Crème Brule,
Melt the chocolate, cook the sugar at 115°, Mix the egg yolks and sugar together.
add the soaked gelatin. Whip the eggs and Bring to boil the cream and vanilla pod.
egg yolks add the sugar syrup, cool down, Pour over the egg yolk mixture. Pour the
mix with the chocolate and the whipped crème brule in small round silicone shapes.
cream. Pour the mousse into half-moon Bake on dry heat at 90°C for 40-55 minutes.
silicone shape.
Freeze overnight.
For the Chocolate Glaze,

Take out the crème brule and deep them in
Bring to boil water, sugar and heavy the middle of the mousse.
cream. When boiling add the cocoa
Cover the dome with round cuted biscuit
powder. Reduce the heat to low and cook
sponge.
for 2-3 minutes, stirring always. Take out
from the heat and add the soaked gelatin. Freeze the cake overnight.
Chill down to lukewarm stage.
Take the cake out and while being frozen
glaze them with lukewarm chocolate glaze
(35°C)
Chapter: Chocolate dome with dore of crème bruleé

166
122 COFFEE CARAMEL DELIGHT

Serve: 45 portions
Ingredients
Biscuit «Joconde» without butter Caramel Mousse:

150 g almond flour Caramel Cream:
150 grams of powdered sugar 150 cream 33% -35%
120 g egg yolks 2 vanilla pod, seeds
90 g egg whites 90 g sugar
12 g of instant coffee mixed with hot water 50 g glucose
140 g flour
300 g egg whites Pâté à bombe:
180 g sugar 60 g egg yolks
50 g syrup 30 ° B
Syrup for impregnation: 300 g whipping cream 33% -35%
200 g syrup 30 ° B 10 grams of gelatin, soak in cold water
1 tbsp. l. brandy 2 tbsp. cognac
1 tbsp. l. water
Coffee mousse:
240 g whipping cream 33% -35%, beat
10 g gelatin soaked in cold water
30 g of brandy (optional can be replaced by
coffee liqueur)
------------------------------------------------------------
120 g Milk
20 g of instant coffee
60 g yolks
40 g sugar
Chapter: Coffee caramel delight

167
Method
Biscuit "La Joconde", without butter: Caramel Mousse:

From 300 grams of egg whites and 180 Gelatins for mousse soak in cold water and
grams of sugar make a meringue (beat until allow it to swell.
thick peaks). The cream with the vanilla seeds to heat and
Combine almond flour and icing sugar in a keep warm until needed. Sugar and glucose to
large bowl for whipping. Add the yolks and make caramel. Stop the process of
whites and beat until thick and fluffy caramelize, very carefully pouring the hot
consistency, about 10 minutes, add the cream. Stir, add the gelatin.
coffee. Sift flour on top and gently mix with
silicone spatula. Stir meringue. Pâté à bombe:
Spread the dough on 2 baking sheet 1 cm It's hard enough to make Pâté à bombe with
high. so few ingredients, you cannot accurately
Bake at 220C-230C for 5-6 minutes. Ready check the temperature of the syrup and whip
cake turn to a sheet of parchment paper, the egg yolks, whisk just did not take.
remove the silicone mat on which it was Therefore, I recommend to do 2 times more,
baked and let cool. but to measure the right amount.
Beat the egg yolks, syrup heated to 118C,
Coffee cream English: pour in the egg yolks and beat until cool. Ad
Soak gelatin mousse for cold water and allow mixed with caramel made with cream, then
it to swell. brandy. Put on top of the soaked sponge cake
Milk mixed with coffee and warm up. The and freeze.
yolks mixed with sugar, pour the coffee milk,
mix well. All back to the skillet and heat to The Decoration from top of the cake was
83C. Remove from heat, pour into a clean made with chocolate coffee flavored mousse
container, add the gelatin is swollen and and chocolate sheets.
punch blender. Cool to 25C. Pour the brandy
and whipped cream admixed.
The first part of the assembly:

At the bottom of the frame, put a biscuit.
Soak it with syrup. Put the coffee mousse.
Place the second cake layer and soak it
again.
Chapter: Coffee caramel delight

168
123 BANANA BAILEYS CREME BRULEE

Serve: 50 portions
Ingredients
250g Brown sugar

350g Granulated sugar
640g Egg yolk
2L Heavy cream hot
Vanilla extract
Vanilla beans
700 gr Banana puree
300 ml Baileys
100 ml Banana Monin Sirup
Method
Mix together the egg yolks and granulated sugar Coffee Crème Brûlée
until well combined. Flavor the hot cream to taste with coffee extract or
Gradually stir in the hot cream. Add the vanilla, instant coffee powder.
vanilla seeds and salt.. Set 50 shallow ramekins
or gratin dishes, about 1 in. (2.5 cm). Cinnamon Crème Brûlée
Bake at 90°C on dry heat until the custard is just Add 7 grams cinnamon to the hot cream.
set, about 45 to 50 minutes.
Cool, then refrigerate. Chocolate Crème Brûlée
Chapter: Banana Baileys Creme brulee
To finish, first dab any moisture from the tops of Use half milk and half cream. Mix 500 gr melted
the custards. Sprinkle with an even layer of brown bittersweet chocolate with the hot cream and milk
sugar. Caramelize the sugar under the broiler; mixture.
place the custards very close to the heat so the
sugar caramelizes quickly before the custard Raspberry or Blueberry Crème Brûlée
warms up too much (alternatively, use a Place a few berries in the ramekins before adding
blowtorch). When it cools, the caramelized sugar the custard mixture.

169
will form a thin, hard crust. Serve within an hour
or two. If the custards are held too long, the Raspberry Passion Fruit Crème Brûlée
caramel tops will soften. Reduce the quantity of cream to 2 ¾ (2750 mL).
Granulated sugar may be used instead of brown Omit the vanilla. Add 250 gr strained passion fruit
sugar. It is not necessary to dry it (as in step 1), juice and pulp to the mixture just before straining.
but it is slightly harder to brown. Continue as for Raspberry Crème
Chapter: Banana Baileys Creme brulee

170
124 DANUBE CONTINENTAL OR IN FRANCE PROVENCE

Serve: 50 portions
Ingredients
TART DOUGH APRICOT JELLY

400g butter 360g apricot puree or juice
200g icing sugar 400g apricots (canned)
80g egg 40g sugar
480g flour 6gelatin sheets
160g almond powder
HONEY MOUSSE
FRANGIPANE WITH FRUITS 420g honey
180g butter 160g egg yolk
180g sugar 20gelatin sheets
160g egg 1400g heavy cream
180g almond powder
40g flour DECORATION
260g pastry cream Brushed ganache
100g orange peel Nappage neutre
200g dry cherries
120g dry apricots
120g figs
120g chopped almonds
120g chopped pistachio
Vanilla
100 g Orange liqueur for brushing
Chapter: Danube Continental or in France Provence

171
Method1. Tart dough
Sift the almond powder together with the flour. Sift the icing sugar.
Mix the icing sugar with the soft butter. Mix in the egg.
Then also mix in the sifted flour and almond powder.
Wrap the dough in plastic and put it in the fridge for at least one hour.
The tart dough is quite sticky. Therefore, roll it out between baking paper and a sheet of plastic wrap.
Roll out to a 2 mm (0.08 inches) sheet. Transfer the baking paper with the dough onto the baking sheet
and push the cake frame into the dough.
Bake (with the cake frame) for 15 minutes in your pre-heated oven at 180°C.
3. Frangipane with fruits

Mix the sugar with the soft butter. Next, mix in the egg.
Then add the almond powder and flour. Mix in the pastry cream.
Finally, mix in the chopped pistachios, almonds, candied orange peel, candied cherries, dried figs, fried
apricots, orange zest… and vanilla sugar. After baking the tart bottom, remove the cutoffs.
Grease the (hot) sides of the frame with butter. Spread the frangipane on the tart bottom.
Then continue baking for 30 minutes in your pre-heated oven at 180°C (356°F).
After baking, brush the hot frangipane with orange liqueur.
Run a knife along the sides of the frame but do not remove the frame.
Let the cake cool down.
4. Apricot jelly
Soak the gelatin in cold water. Bring the apricot puree to a boil. Take the puree away from the heat.
Squeeze the gelatin and mix it into the hot puree.
Mix in the sugar. Then add the diced apricots.
Spread the apricot jelly in the cake frame and put it in the freezer.
5. Honey mousse
Soak the gelatin in cold water. Whip the egg yolk for a few minutes. In the meantime, put the honey on
heat. The target temperature is 117°C (243°F).
Mix the honey into the egg yolk. Keep beating for several minutes until thick and creamy. Chapter: Danube Continental or in France Provence
Whip the heavy cream to soft peak stage and put it in the fridge for now.
Squeeze the gelatin, place it in a small cup and melt it in the microwave.
Mix the melted gelatin into the honey / egg yolk mixture.
Whip the heavy cream again to a uniform consistency.
Combine the whipped heavy cream and honey / egg yolk mixture in three steps. (wire whisk)
Finally, stir with a spatula to get a uniform consistency.
Spread the honey mousse on the frozen cake. Level the surface with a large (palette) knife and put the
cake back in the freezer until completely frozen. Take out from the freezer, brush the cake with some
ganache or chocolate syrup and level the surface with the Nappage.
Serve it with different types of ice creams, not sorbets.

172
125 DANUBE DUO CHOCOLATE DELIGHT

Category: Dinner
Serve: 50 portions (one tray
Ingredients
2 thin layers of Joconde sponge Raspberry Chocolate Mousse

1/2 mousse base from above
500 g White Chocolate Glaze (see recipe 200 g melted white chocolate
from the book)
500 g boiled and chilled raspberry puree
For both of the mousses:
450 g sugar White Chocolate Mousse
50 g glucose The rest of the mousse
120 g water 400 g melted white chocolate
-------------------------------------------- 30 g lemon juice
160 g egg yolk
25 pc gelatin sheets
--------------------------------------------
1400 g whipped cream
300 g French merengue
Method
Combine the mousses with the additional ingredients and use them right away!
Lay down on the bottom of one tray the 1st Joconde sponge. Pour in the white chocolate mousse.
Cover the mousse with the 2nd layer of Joconde. Add in the raspberry mousse. Level well the last mousse
surface and freeze. Take out rom freezer, take out from the frame and glaze it with warm glaze.
Cut it in desired shapes and serve it with different citrus sorbets.
Chapter: Danube duo chocolate delight

173
126 DARK CHOCOLATE CHIP COOKIES

Category: Tea Time
Ingredients
1250g Butter; softened

2250g Sugar
50g Vanilla extract
10 Whole eggs
250g Cocoa powder
2200g Flour
60g Baking powder
2000g White chocolate chips
Method
1. Mix butter and sugar till creamy

2. Add eggs, one by one and vanilla extract, mix well till combined
3. Mix with dry ingredients
4. Scoop cookies on large trays, or use the rolling method
5. Bake at 180°C for 10 minutes
Chapter: Dark Chocolate Chip Cookies

174
127 FEUILLANTINE CHOCOLATE GATEAU

Serve: 45 portions
Ingredients
Icing mirror (very difficult) Ganache

(Or you can use simple ganache) 500 gr cream
240 gr cream 50 gr trimoline or glucose
100 gr syrup 440 gr dark couverture
40 gr glucose 160 gr butter
80 gr dark couverture
400 gr icing paste (not fondant) Chocolate mousse
240 gr dark chocolate
Feuillantine 600 gr whipped cream
120 gr praline paste
200 gr feuillantine
Dacquoise
200 gr hazelnut powder
200 gr powder sugar
40 gr flour
--------------------------------
320 gr egg white
80 sugars
Chapter: Feuillantine chocolate gateau

175
Method
Icing mirror (very difficult)

Put the cream, syrup and glucose in a saucepan. Put the dough icing and chocolate
couverture in a bowl and then pour the boiling cream mixture to melt the chocolate
and icing paste.
Feuillantine
Do melt chocolate with praline and gently fold the feuillantine.
Dacquoise
Whip the whites with the 40 g of sugar. Mix and Sift: flour, icing sugar and hazelnut
powder. When whites are ready, gently fold the dry mixture with the spatula.
Immediately pour the mixture on a tray with parchment paper.
Cooking: 14 - 15 minutes approximately at 200 ° C
Chocolate Mousse
Put the cream and glucose to boil. Pour over the chopped chocolate and mix till al
chocolate has dissolved. Add in the butter and mix till combined.
Melt the chocolate in the water bath, the temperature of 45 °, then let down in
temperature (approx. 40 °). While the chocolate cooled, mount the cream very firm.
Then incorporate the chocolate with a whisk.
Mix both of the creams. Use immediately.
Put the dacquoise on the bottom of one large tray, then spread a layer of crispy
feuillantine.
Fill the tray with chocolate mousse taking care of well to push the foam in the corners
to avoid holes. Freeze. Unmold dessert and glaze the icing quickly, taking care to cover
all dessert.
Chapter: Feuillantine chocolate gateau

176
128 FINANCIER

Category Lunch / Tea Time
Serve: 50 portions
Ingredients
For the Financier: For the Ganache:

450 g butter 350 g chocolate
300 g sugar 260 g cream
90 g honey 20 g butter
420 g egg white 60 g Cassis
300 g almond powder 20 g glucose
180 g flour
30 g vanilla sugar
Method
For the Financier:

Melt the diced butter in a sauce pan. Heat until the butter turns brown, but make sure that it does not
burn.
When the butter turned brown, put the sauce pan immediately into a bowl with cold water.
Strain the melted butter and let it cool down.
Stir the egg white together with the sugar and honey in a large bowl. Mix well until the sugar combines
with the egg white.
Add the almond flour, (cake or all purpose) flour, and vanilla sugar. Mix lightly.
Slowly add the melted (brown) butter.
Preheat the oven to 230°C.
Fill the mixture into small forms. The original financiers have the shape of a bar.
Bake for 10-15 minutes…
For the Ganache:

Bring to boil the cream and glucose. Pour over the chopped chocolate and mix well till chocolate
dissolved. Add in the rest of the ingredients. Mix well. Pipe the ganache on top of the Financiers
Chapter: Financier

177
129 FONDANT PETIT FOURS

Category: Dinner / Petit Fours
Ingredients
1 kg fondant, wormed
200 gr walnut powder
250 gr roasted flour, 180°C 10 minutes
Method
Mix all ingredients till you have a consistent dough. Roll it on a flat tray and live it rest
overnight. Cut into desired shapes. You can either deep them completely in fondant,
or only the top.
Chapter: Fondant Petit Fours

178
130 FRANKFURTER KRANZ

Category: Dinner: Lunch / High Tea
Ingredients
Sponge (18 cm, 7“) Buttercream

Egg 200 g Butter 250 g
Sugar 150 g
Egg white 100 g
Flour 100 g
Sugar 100 g
Cornstarch 50 g
Butter 60 g Water 30 g
Syrup Kirshwasser 20 g
Water 60 g Vanilla sugar 1 teaspoon
Sugar 45 g Red jam 150 g
Kirshwasser 15 g
Almonds (diced) 200 g
First, prepare the baking pan with baking paper. You need one round sheet for the bottom and one or
two strips for the side.
Sift the flour together with the cornstarch twice.
Beat the sugar and egg in a large bowl over medium heat (double boiler).
Remove from the heat when the mixture reaches body temperature. You can check this with a finger.
Continue beating until the egg turned almost white and has a creamy consistency. This can take 10
minutes or more, so be patient.
Mix in the sifted flour and cornstarch.
Then also mix in the melted butter.
Immediately fill the batter into
Brush with syrup and cover with buttercream.
Repeat for the remaining two layers.
Cover the top and side of the cake with buttercream.
Pipe out the remaining buttercream on top.
For the original Frankfurter Kranz shape, scrape the top of the cake with a strip of baking paper. Cover
the surface with roasted almonds.
Powder with icing sugar.
You can store the Frankfurter Kranz in the fridge for 4-5 days.
Chapter: Frankfurter Kranz
If you want to store it for longer, put it in the freezer.

179
131 SPONGE ROLL

Serve: 10 pieces
Ingredients
1Kg egg white

700gr sugar
180gr oil or melted butter
650gr egg yolk
500gr flour
Method
Whip the egg white and the sugar till firm.

Add the rest of the ingredients and mix well, till well combined.
Lay the composition on 8 to 10 trays.
Bake at 220°C for 5-7 minutes.
Chapter: Sponge Roll

180
132 VANILLA ICE CREAM

Category: Dinner / Lunch / Serve 1 pacomold
Ingredients
400 gr milk
2 vanilla pods
150 gr sugar
100 gr egg yolk
25 gr glucose
Method
Cook the egg yolk, scrapped vanilla pod, glucose and sugar in Bain-Marie till reach 84C. Leave
to room temperature till cold.
Mix with all the remaining ingredients.
Freeze for 24H.
Use Paco Jet before serving.
Chapter: Vanilla Ice Cream

181
133 INDULGENCE CHOCOLATE

Category: Dinner
Ingredients
Profiteroles (see choux recipe from the book)

Fresh berries
Chocolate curls
Nougat Mousseline
300g vanilla cream, room temperature
100g butter, soft
30g espresso, cold
250g praline or nougat, soft
50g brandy
600g whipped cream
Coffee Ganache
200g heavy cream
50g espresso
20g glucose
20g butter
320g dark chocolate
100g chocolate glaze
Method
For the Mousseline,

In a mixer, mix well all the ingredients, except the whipped cream. Fold in manually the whipped
Chapter: Indulgence chocolate
cream. Fill in the profiteroles.

For the Ganache,
Bring to simmer heavy cream, espresso. Pour over the chopped chocolate and mix till chocolate has
dissolved. Mix in the rest of the ingredients. Use the ganache for topping the top of the profiteroles.
Assemble the dish as in pictur

182
134 JOCONDE BISCUIT

Serve: 1 sponge
Ingredients
170gr almond powder

150gr powder sugar
50gr flour or 40gr cornstarch (for gluten free)
240gr eggs
160gr egg white
30gr sugar
60gr melted butter
Method
Mix the almond powder, powder sugar, flour and eggs together.
Whip the egg white with the sugar.
Mix slowly both compositions.
Add the butter.
Chapter: JOCONDE BISCUIT

183
135 WHITE CHOCOLATE CHIPS

Category: Tea Time / Owner Suite
Makes: 100 pc.
Ingredients
800gr flour
650 gr chocolate, finely chopped
330 gr dark chocolate chip
660 gr brown sugar
330 gr sugar
660 gr butter
6 whole egg
15 gr baking soda
14 gr vanilla
18 gr salt
Method
1.Mix the sugars and butter till creamy.

2.Gradually add the eggs. Mix in the vanilla.
3.Mix dry ingredients, all together.
4.Mix butter mixture with the dry ingredients.
5.Scoop the cookies on a tray, taped with baking paper or silicone. Flat the cookies
with another tray.
6.Bake them at 185°C for 14-16 minutes.
Chapter: White Chocolate Chips

184
136 LEMON CHOCOLATE – SPRITZGEBÄCK

Category: Cookies / X-Mas
Serve: 20 portions
Ingredients
For:
220 g butter
150 g powder sugar
275 g flour
1 egg
Salt
Lemon zest
50 g almond powder
200 g tempered chocolate for dipping
Method
Creaming Method.
Fill up one piping bag with a star tube. Make finger shape 7cm long.
Cool them down.
Deep it in chocolate.
Chapter: Lemon Chocolate – Spritzgebäck

185
137 L’ARDECHOIS

Category: Dinner
Serve: 100 portions
Ingredients
CHESNUT MOUSSE PEAR MOUSSE

1Kg chestnut puree 1,65kg pear puree
650gr sugar syrup 4 vanilla bean
1Kg chestnut cream 420gr egg yolk
65gr gelatin 350gr sugar
3,25kg whipped cream 300gr kirshwasser
65gr gelatin
1500gr whipped cream
800gr Salpicon pears (Mexico’s famous pears)
Method
First we prepare the pear mousse. Assemble the cake like:

Whip the egg yolk and the sugar till you get a On a half-moon silicone fill 2/3 with chestnut mousse.
sabayon texture. Add in the middle of the mousse one frozen piece of the
Dissolve the gelatin and vanilla beans in the frozen pear mousse. Cover the bottom of the cake with
kirshwasser. normal sponge. Freeze overnight. Take the cake out
Peel the pears and chop them small cubes. and glaze them with white chocolate glaze (see the
Mix all ingredients slowly. recipe).
Spread the mousse equal in black oven trays.
Freeze overnight.
For the chestnut mousse, dissolve the gelatin in
the warm syrup.
Mix well the chestnuts cream and puree.
Mix all ingredients together.
Chapter: L’ardechois
Use right away

186
138 MANGO DELIGHT

Category: Dinner
Serve: 50 portions
Ingredients
Poppy Seed Sponge (5 LAYERS) Mango Mousse

550 grams egg white 1100 grams mango puree
Pinch of salt 300 grams sugar
450 grams sugar 150 grams water
250 grams poppy seeds 200 grams egg white
150 grams coconut flakes 32 grams gelatin
150 grams flour 1 kg whipped cream
15 grams baking powder
15 grams vanilla extract
Lemon Curd
400 grams egg yolk
700 grams sugar
300 grams butter
30 grams lemon zest
300 milliliters lemon juice
Method
POPPY SEED SPONGE

Whip the egg whites with a pinch of salt until stiff. Gradually stir in the sugar, mixing until stiff and
glossy.
Stir in the vanilla extract.
Mix the poppy seeds, coconut, flour and baking powder in a bowl then fold this mixture into the
meringue using a spatula.
Spread the batter (1cm high) in approx. 5 trays and bake in the preheated oven at 170C for 30-40 minutes
or until slightly risen and golden brown.
Chapter: Mango Delight
Immediately take them out from the trays, or they will get dry and cover them with plastic folia.
When cold, cut them in the mold diameter.

187
139 PEAR TART BOURDALOUE

Category: Lunch
Serve:
Ingredients
One tart dough recipe

4 pcs Big pears, halved
200 gr Eggs
200 gr Heavy cream
100 gr Butter, hot
100 gr Sugar
50 gr Almond powder
10 gr Vanilla
Apricot jam or glaze for top
Method
Prebake the tart dough in designated tart shells.

Mix all ingredients except the pears. Arrange the pears nicely in the tart shell. Pour over the mixture.
Bake at 180°C for about 30-40 minutes. Cool down. Glaze the top and cut the tart in slices.
Chapter: pear tart bourdaloue

188
140 CHARLOTTE

Category: Dinner
Serve: 1 big charlotte cake
Ingredients
2 biscuit sponge
Raspberry or Red Currant jam
Vanilla Ice Cream or

Raspberry Parfait
500g Whipped Cream

150g Sugar
20 ml Lemon Juice
250g Egg Yolk
250g Yoghurt
300g Raspberry puree
Glaze for topping
Pistachio for decoration
Method
Keep ½ sponge for the bottom of the cake.

Rest of the sponge, brush it with jam and roll it tight. Freeze them over night.
Cut the rolls in thinly slices.
In a deep round bowl, covered with baking paper or plastic folia, arrange on the walls
the sliced rolls.
Fill the bowl with vanilla ice cream, or raspberry parfait.
Cover it with the sponge and freeze it overnight. Take out the cake and glaze it with
neutral glaze. Freeze it back till you serve it.
Chapter: Charlotte

189
141 VALRHONA « CARIBE » CHOCOLATE MOELLEUX

Category: Dinner
Serve: 50 portions
Ingredients
24 eggs
760g sugar
760g Valrhona Caraibe 66%
720g butter
312g flour
Orange Sorbet
See the Pacojet recipes
Method
Mix the sugar and eggs. Melt the Chocolate. Add the butter in the melted chocolate
and mix till the butter is all dissolved.
Pour over the chocolate, the beaten eggs. Mix well. Add the flour.
Pour the composition in desired molds and refrigerate.
Preheat the oven to 190°C.
Take out the molds from the fridge and straight away, bake them for 9 to 11 minutes.
Baking times: Chapter: Valrhona « Caribe » chocolate Moelleux
1. For half-moon silicone bake 8 minutes. Leave it rest 5 minutes.

2. For Metal rings (RB only), bake 9 minutes. Leave it rest 5 minutes.
3. For ceramic dishes, bake 9 minutes.

190
142 CREMEUX AU POMES CALVADOS

Category: Dinner
Serve: 50 portions
Ingredients
CALVADOS BASIL APPLE CREMEAUX

10 granny smith apples peeled and sliced
50 gr of fresh Basil
500 gr sugar
100 ml of calvados
2l cream
500 gr white chocolate
250 gr Butter
10 Egg yolks
10 leaf’s of silver/Gold Gelatin soaked in Coldwater
Method
Cook the apples with the sugar and calvados, add the basil make and infusion and add the cream, white
chocolate and the yolks. Cut the butter in small cubes and use a hand blender to incorporate. Add the
gelatin and let to set in the fridge for 3 hours. When is cold set use a mixer, whip the mixture and pipe
Chapter: Cremeux au pomes calvados
in long stripe of 3 wide(large) as a long baquette. Freeze overnight and next day glaze it.

191
143 VALRHONA DULCEY CHOCOLATE FEUILLANTINE

Category: Dinner
Serve: 50 portions
Ingredients
Feuillantine Dulcey chocolate mousse

300 g dark chocolate 625 grams heavy cream
800 g praline 65 grams glucose or inverted sugar
400 g feuillantine 550 grams Valrhona Dulcey chocolate
200 grams butter
Dacquoise
250 grams hazelnut powder Chocolate mousse
250 grams confectioner's sugar 300 grams dark chocolate
50 grams flour 750 grams whipped cream
400 grams egg white For the sorbet, see the recipes from Paco
100 grams sugar Jet Book.
MethodFor the Dacquoise,
Mix together hazelnut flour, confectioner’s sugar and flour.

Beat the egg white with sugar. Fold in the dry mixture.
Bake at 180°C for 10-15 minutes. Cover it with clean towel.
For the Feuillantine layer, Chapter: Valrhona Dulcey chocolate Feuillantine
Melt the chocolate and praline. Mix with the feuillantine. Immediately spread the mixture over
the Dacquoise and refrigerate it till it’s gets strong texture.
For the Dulcey chocolate mousse,
Make a ganache with the ingredients. Cool down to room temperature.
For the Chocolate mousse,
Melt the chocolate and mix it with the whipped cream.
Mix together the mousses and pour over the cold feuillantine.
Freeze the cake. Take out and cover it with chocolate glaze or ganache.

192
144 OPERA CAKE

Category: Lunch / Dinner / Tea Time
Serve: 50 portions
Ingredients
JOCONDE SPONGE FRENCH BUTTERCREAM

225 gr almond powder 750 gr sugar
225 gr powder sugar 180 gr water
75 gr flour or 50 gr cornstarch (for gluten 270 gr egg yolks
free) 900 gr butter, soft
360 gr eggs 12 gr vanilla extract
30 gr coffee extract
240 gr egg white
40 gr sugar 450 gr ganache
90 gr butter, melted OPERA GLAZE

300 gr dark chocolate, melted 500 gr coating chocolate
Coffee syrup 200 gr dark coverture
80 gr peanut oil
Method
JOCONDE SPONGE
1. Mix together the almonds, confectioners’ sugar, and flour in a bowl.
2. Add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
3. Whip the egg whites with the sugar until they form firm, glossy peaks.
4. Gently fold the egg mixture into the whipped egg whites.
5. Fold in the melted butter.
6. Bake at 400°F (200°C) for 15 minutes, until golden and firm to the touch. Remove from pan and cool
on a rack.
Chapter: Opera Cake

193
FRENCH BUTTERCREAM FALVORED WITH COFFEE
1. Combine the sugar and water in a saucepan. Bring to a boil while stirring to dissolve the sugar.
2. Continue to boil until the syrup reaches a temperature of 240°F (115°C).
3. While the syrup is boiling, beat the yolks with a wire whip or the whip attachment of a mixer until
they are thick and light.
4. As soon as the syrup reaches 240°F, pour it very slowly into the beaten yolks while whipping
constantly.
5. Continue to beat until the mixture is completely cool and the yolks are very thick and light.
6. Whip in the butter a little at a time. Add it just as fast as it can be absorbed by the mixture.
7. Beat in the vanilla. If the icing is too soft, refrigerate it until it is firm enough to spread.
OPERA GLAZE
Melt both of the chocolates in a double boiler, add the oil and cool down ready for glazing.
OPERA CAKE
1. Cut the sponge into three equal rectangles, about 6 × 12 in. (15 × 30 cm).
2. Spread one sponge layer with a thin layer of melted chocolate. Refrigerate to set.
3. Remove from the refrigerator, turn chocolate-side down, and brush with the coffee syrup.
4. Spread with a layer of buttercream about 1
⁄4 in. (5 mm) thick.
5. Place a second sponge layer on top, brush with syrup, and spread with a thin layer of ganache.
6. Top with the third layer of sponge and brush with syrup. Spread with a layer of the buttercream.
Smooth the top carefully with a palette knife. Refrigerate or freeze until firm. The cake must be quite
cold so the warm glaze does not melt the buttercream.
7. Set the cake on a rack over a tray. Pour warm opera glaze over the cake. Pass a palette knife over the
top of the cake and tap the tray to smooth the glaze.
8. Chill until set. Remove from the rack and trim the sides of the cake neatly and squarely with a hot
knife.
9. With additional ganache in a paper cone, pipe the word Opera on top of the cake.
MOUNTING
From down to top:
Sponge with chocolate, moisten with syrup > coffee buttercream > sponge moisten with syrup > coffee
buttercream > ganache > sponge moisten with syrup > coffee buttercream > opera glaze.
Chapter: Opera Cake

194
145 CREPE SUZETTE / ORANGE SAUCE

Category: Dinner
Serve: 1 liter
Ingredients
150 g sugar
30 g water
Skin from 2 oranges
Skin from 1 lemon and juice
150 g Grand Marnier or Cointreau
500 g fresh orange juice
100 g sugar
100 g butter
Vanilla
Salt
Cornstarch as needed.
Crepe dough
2000ml Milk
24pcs Egg
1kg Flour
200g Melted butter
Vanilla, Rum, Lemon Aroma
Method
Caramelize the 1st sugar and water. When caramelized, add the butter, lemon and orange skin. Mix
well. Add the alcohol, orange juice, lemon juice, sugar, vanilla and salt.
Chapter: Crêpe Suzette / orange sauce
Boil for 20-30 minutes on low heat. Add cornstarch to thicken the sauce.

195
146 PAPANASI WAM DESSERT

Category: for lunch
Ingredients
1,5 kg flour
2 kg cottage cheese/ Curd cheese
10 pcs egg
140 gr sugard
5 teaspoons sodium bicarbonate
1 lemon zest
Pinch of salt
Vanilla extract
Method
Preparation : In a large mixing bowl put together the cottage cheese,the eggs,the salt,the lemon zest,the
vanilla sugar, the sodium bicarbonate and the raisins .Thoroughly mix the content of the bowl till
everything is nicely spread out then add the flour ( 200g) and incorporate it into the mixture,if the
mixture is too runny add a little more flower it should be fairly consistent.Spread some flower over
your cooking table and with a spoon dipped in water for balls from mixture and model them into a ring
by pressing on the middle first then creating a gap and rounding it off ,make sure to use flour so the
dough doesn't stick to your hands or surface.For every ring made also make a small ball of dough.Once
you have done this prepare a pot with oil in order to deep fry the rings and balls till they are golden
brown on each side.Serve hot powdered with caster sugar ( you can make some caster sugar from the
vanilla sugar in a food processor) topped with cream and sour cherry jam.Enjoy this wonderful dessert.
Chapter: Papanasi Wam Dessert

196
147 PASSIO FRUIT WITH RASPBERRY IMERSION & CHAMPAGNE ICE CREAM

Category: Dinner
Serve: 50 portions
Ingredients
Raspberry Curd Mango Mousse

406 grams egg yolk 1093 grams passion fruit puree
671 grams sugar 312 grams sugar
312 grams butter 140 grams water
46 grams lemon zest 187 grams egg white
500 grams raspberry puree 50 grams gelatin
6 grams gelatin 1 kg whipped cream
Red color as needed Touch of yellow color if needed
Metal tubes for shaping

Berries for deco
Method
Chapter: Passio Fruit with raspberry imersion & Champagne ice cream
RASPBERRY CURD
Combine all the ingredients in a heatproof bowl.
Place the bowl over a hot water bath and cook the mixture, stirring often, until thick and creamy. It
might take around 20 minutes so be patient.
If you don’t have the time to wait, the alternative is to cook it in the microwave, 30 seconds at a time,
mixing well after each 30 seconds.
When the curd is done, strain it through a fine sieve. Place aside to cool down completely to room
temperature.
PASSION FRUIT MOUSSE
Combine the gelatin and cold water in a small bowl and let it bloom for at least 10 minutes.
Combine the sugar and water in a small saucepan and bring to a boil. Cook the syrup until it begins to
thicken, about 5 minutes.
While the syrup cooks, whip the egg whites until stiff. Begin pouring the hot sugar syrup into the egg
whites, mixing all the time with an electric mixer. Mix for around 5-7 minutes until stiff and glossy.

197
Melt the gelatin for a few seconds in the microwave and stir it into the passion fruit purée then combine
the purée with the whipped egg whites. Fold in the whipped cream then pour the mousse into the cake
ring. Make in the middle place with a teaspoon and fill it up with raspberry curd.
Freeze overnight.
Chapter: Passio Fruit with raspberry imersion & Champagne ice cream

198
148 RASPBERRY PISTACHIO CAKE

Category: Dinner
Ingredients
Pistachio joconde sponge

15 eggwhites
400 gr sugar
100 gr melted butter
10 egg yolks
200 gr ground pistachio
350 gr flour
3 gr of green color
2 gr salt
100 gr ground pistachio

Pistachio Buttercream
300 gr soft butter
1 can condensed milk 400 ml
Method
Mix the egg whites with the sugar fluffy, add the yolks, sift the flour and pistachio into the
batter, color and the melted butter. Bake 150 degrees Celsius
For 8 minutes.
Chapter: Raspberry pistachio cake

199
149 PINA COLADA SURPRISE NEW

Category: Dinner
Serve: 40 portions
Ingredients
400g Mascarpone
1.4l whippet Cream
10 Sheets gélatine
100g sugar
200g white chocolate melted
Mango and Pineapple Yelly
500g pineapple cube

500g mango cube frozen
50g sugar
Method
Use the Half moon silicon if you have on board,if not use the coffee cups or ceramic ramekins.Cut the
plastic folia as seen in the picture. Once you pipe the Charlotte mousse, pipe also the jelly in the middle
of it.Wrap all the composition and refrigerate for 2 hours in the freezer. Once you take out the plastic
folia it will have the shape of mozzarella. Spread some cacao on top .Assemble on a plate with chocolate
crumble, use as decoration berries, microwave sponge, dry merengue. Keep in the fridge before serving
Chapter: Pina colada surprise new

200
150 ROCHER BALLS

Category: Petit Fours
Ingredients
100 grams chocolate, 72%

150 grams praline paste
50 grams pailletine or feuillantine
150 grams chocolate, 45%

25 grams hazelnut, chopped
Method
1. Melt the 1st chocolate and praline separately.

2. Mix them together.
3. Add the pailletine and let composition rest at room temperature till set.
4. With a small ice cream scoop, make small balls.
5. Roll them with your hand and refrigerate till set.
6. Deep them in temperate 2nd chocolate mixed with hazelnuts.
Chapter: Rocher Balls

201
151 ROMANOF MACAROONS WITH VANILLA ICE CREAM

Category: Dinner
Serve: 100
Ingredients
600gr almond powder

600gr powder sugar
220gr egg white
Red color
600 gr sugar syrup (600gr sugar and 200gr water),

Boil till 115°C.
220gr egg white
Vanilla cream as needed

Forest berries as needed
Vanilla Ice Cream, see recipe.
Method
Mix the powder sugar and almond powder. Make a hole in the middle and put the
egg white. Add red food color as needed. Set aside
Meantime, make the sugar syrup and pour over the beaten egg white. Mix till egg
white is getting cold. Chapter: Romanof Macaroons with Vanilla Ice Cream
Mix the first ingredients till you get a paste. Gently mix in the beaten egg white.
Pipe on trays and immediately bake them at 180°C for 5 to 7 minutes.

202
152 ROYAL FILLING FOR TARTS

Category: Dinner / Lunch / Tea Time / Cooking Demo / Savor / Monarch / Basics / Ice
Cream / Petit Fours
Serve: 1 liter
Ingredients
350 g cream
350 g eggs
200 g sugar
100 g almond powder
Vanilla
Method
Mix all ingredients. Use for Royal Tarts.
Chapter: Royal Filling for Tarts

203
153 SACHER CAKE

Serve: 50 portions
Ingredients
Cake: Apricot Filling:

300 g semisweet baking chocolate 900 g apricots, pitted or apricot jam
210 g unsalted butter 120 g almond paste
9 eggs, separated 120 g superfine sugar (if you use fresh apricots)
60 g confectioners’ sugar 3 vanilla bean (only seeds)
3 tsp. vanilla sugar 30 g gelatin
Pinch of salt
270 g superfine sugar Assembly:
220 g cake flour 750g dark chocolate ganache
50 g cocoa powder Deco transfer plastic sheets (if available) used
for chocolate discs
Chocolate Cream:
750 g milk
1 L heavy cream
150 g superfine sugar
300 g egg yolks, whisked to blend
780 g dark (70%) chocolate, chopped
8 g gelatin
100 g chopped roasted almonds
Chapter: Sacher cake

204
Method
For the Sponge:

1. Preheat oven to 190° C. Melt the chocolate and butter together. Mix the egg yolks with confectioners’
sugar, vanilla sugar and salt. Using an immersion blender, mix in the butter and chocolate.
2. Beat the egg whites with granulated sugar until stiff. Fold the beaten egg whites and sieved flour into
the chocolate mixture. Line a oven tray with parchment paper. Pour the mixture into the tin, smooth
with a spatula, and bake at 185°C for about 20 minutes.
Chocolate Cream:
Bring the milk to a boil with cream and sugar. Remove from heat, and temper in the egg yolks. Stirring
constantly, heat the mixture to 85°C (until it coats the spoon). Pour the hot mixture over the chocolate.
Stir until chocolate has dissolved. Stir in the soaked gelatin and mix till gelatin is dissolved. Add the
chopped almonds and mix. Cover the cream and chill.
Apricot Filling:
Simmer the apricots with almond paste, sugar and vanilla-bean pulp until soft.
Stir the gelatin into the apricot mixture, and blend until smooth. Spread the filling onto the baked
mixture and freeze. If you are using apricot jam, just heat up the ingredients and skip adding the sugar.
1. Temper the chocolate and spread thinly on Deco plastic sheet. When the chocolate has hardened, cut
into small round pieces.
2. Spread the chocolate cream on the chilled apricot filling and cut the cake into 2 bars, each 4 ½” x 12”.
Use a hot knife to separate, cover each with piped ganache and chocolate and decorate with a drop of
jam.
Chapter: Sacher cake

205
154 TESCO CHOCOLATE COOKIES

Category: Tea Time/Owner Suites
Ingredients
200 gr dark chocolate, melted

125 gr butter
200 gr brown sugar
150 gr sugar
155 gr eggs
15 gr vanilla extract
150 gr flour
8 gr baking powder
25 gr cocoa powder
6 gr salt
100 gr pecan, or hazelnuts
150 gr chocolate chip
Method
1. Mix the melted chocolate and butter, till well combined. Cool down.
2. Mix the sugars , egs and vanilla til creamy.
3. Mix the chocolate with the eggs.
4. Add the solid ingredients.
5. Scoop it on large trays taped with baking paper.
6. Cook at 165°C for 12-14 minutes.
Chapter: Tesco Chocolate Cookies

206
155 TRUFFLES FOR ATHURS BISTRO

Category: Dinner / Petit Fours
Serve: 150 portions
Ingredients
For:
908 grams Dark chocolate
454 grams unsalted butter 82%
476 grams Heavy cream
118 grams Brandy, bourbon or liqueur
Method
1. Chop the chocolate and butter into small pieces and place in a large metal bowl.
2. Bring the cream to a boil. Immediately pour the hot cream over the chocolate and
butter. Stir until the chocolate and butter are completely melted.
3. Stir in the brandy. Pour the ganache into a flat, shallow, ungreased pan and chill until
firm.
4. Shape the ganache into rough balls using a melon ball cutter. Immediately drop each
ball into a pan of sifted cocoa powder or confectioner's sugar, rolling it around to coat
completely.
5. Truffles can be stored in the refrigerator for 7 to 10 days. Allow them to soften slightly
at room temperature before serving.
Chapter: Truffles for Athurs Bistro

207
156 WARM CHOCOLATE CAKE (LAVA CAKE)

Category: Dinner: Galla Dinner
Ingredients
60 pc eggs
1900 gr sugar
1800 gr butter, cubed
780 gr flour
Method
Melt the chocolate at 65°C.

Mix eggs and sugar together.
Add the butter in the melted chocolate, mix well till combined.
Pour over the egg mixture.
Sift over the flour.
Pipe the composition on desired molds or ramekins.
Rest in fridge for 6H.
Bake straight from the fridge on a 190°C preheated oven.
Serve immediately.
Chapter: Warm Chocolate Cake (Lava Cake)

208
157 WHITE CHOCOLATE GLAZE

Category: Dinner
Serve: 1.5 kg
Ingredients
850gr white chocolate

15gr gelatin
525gr heavy cream
170gr water
90gr glucose
75gr canola oil or vegetable oil
Method
Chop the chocolate.

Bring to boil cream, water and glucose.
Pour over the chopped chocolate and mix till chocolate has melted.
Dissolve in, the soaked gelatin.
Finish with the oil.
Keep at room temperature for further using.
Chapter: White Chocolate Glaze

209
158 CHRISTSTOLLEN

Category:
Ingredients
Starter dough, good warm to double in Work with all Ingredients into a firm dough
size 180g Sugar
800g Flour 700g Butter
120g Yeast 2pcs Eggs
250mlMilk 900g Raisin
180g Orange peel
150g Lemon peel
150g baked chopped almonds
50ml Rum
15g Salt
5g Cardamon, Vanilla, Pinch of Nutmeg
Method
After the starter dough has doubled in size, Nach der Gare den Ansatzteig mit all den anderen
make firm dough with all the other Zutaten zu einem Teig verarbeiten. Teig antreiben
ingredients. Let lassen, zusammen stoßen, zu Stollen verarbeiten,
The dough proves again for about 30 minutes. nochmals kurz gehen lassen und bei 200ºC backen.
Then weigh into the desired portion and work Nach dem backen den heissen Stollen in ein
into Stollen. Prove again for 10-15 minutes Butterbad tauchen –15 sec.-
and bake at 200ºC. Strait after baking when Mit vanilliertem Zucker bestreuen und erst nach dem
the Stollen is still hot , dip into a clarified Auskühlen mit süßem Schnee besteuben.
butter bath for approx; 15 seconds, place on
wire tray and sprinkle genius with Vanilla
sugar. The next day
dust with icing sugar
Chapter: Christstollen

210
159 CINNAMON STARS

Category:
Ingredients
625g Marzipanrohmasse
1250g Ground Almonds
40g Cinnamon powder
1625g Icing sugar

15pcs fresh egg whites
Method
Beat the egg whites and the icing sugar to snow.
Knead all the other items, Marzipan, Almonds

and Cinnamon with appro; one third of the
meringue to a dough. Keep for one hr. in the Fridge, roll in biscuit crumbs 6mm
thick, and cover thin with the rest of the meringue. Cut out with a wet Star cutter,
place on greased backing
tray or Silicon paper. Bake at 170ºC for 5-6 only
minutes.
Chapter: Cinnamon Stars

211
160 GINGERBREAD

Category:
Ingredients
125 gr. butter 90 gr. sugar

250 gr. golden syrup 1 tbs. Marmalade
2 eggs 125 ml milk
125 gr. flour 1 tsp. Ground ginger
1 tsp. Mixed spices ½ tsp. Bicarbonate of soda
125 gr. wholemeal flour Icing sugar to dust
Method
Prepare like regular “Sand”- Cake
Chef’s Tip: The moist texture and flavor improves if the gingerbread is well wrapped in plastic
Cling film, and kept airtight for up up 7 days before serving
Method
Farin sugar, honey, syrup and candies sugar give into a big pot and warm up
approx., 40ºC.
Cool the syrup down.
Weigh the flour, cinnamon, anise, cloves, coriander
and peel into a mixing bowl, slowly mix in the syrup.
Dissolve the potash in a little water the mix in the dough together with the
ammonium.
Keep the dough in the fridge.
Bake a sample before using, if not enough light add more potash and ammonium.
Bake at 200-210ºC
Chapter: Gingerbread

212
161 COCONUT MACAROONS

Category:
200g Sugar
100g Eggwhite
1tbsp Lemon flavor
130g Shredded coconuts
20g Flour
Ingredients
Method
Heat up sugar, egg white and lemon flavor, stir constantly. When sugar is dissolved
add coconut and flour. Mix for about 5 minutes over heat.
Pipe small balls on baking tray and bake by 180 degrees until golden brown.
Chapter: Coconut Macaroons

213
162 HAZELNUT MACAROONS

Category:
Serves : 80 pieces
6pcs Egg Whites

500g Sugar
500g Fine Ground Hazelnuts
Vanilla, Lemon Zest
Ingredients
Method
Beat the egg whites with the sugar, fold in the Hazelnuts with the Vanilla
and Lemon zest.
Pipe with a small round tube onto Baking paper.
Bake at 160-180°C
Chapter: Hazelnut Macaroons

214
163 SPICE SLICES

Category:
Ingredients
1500g Butter 1250g Flour

1250g Sugar 1250g Hazelnuts, ground
10pcs Eggs 1000g Biscuit crumbs
½ Teaspoon Salt 80g Orange peel
½ Teaspoon Cinnamon 80g Lemon peel
½ Teaspoon Gloves, ground
½ Teaspoon Nutmeg
3pcs Lemon juice and zest
Method
Knead Butter, Sugar, Eggs and Spices together.

Work in the Flour with the Biscuits, peel and
Hazelnuts. Keep in the Fridge overnight.
Roll out 3-4mm thick, cut dough into 3x5cm pieces and bake at 180ºC for 8-10
minutes.
After baking brush with hot apricot Jam and glaze thin with Fondant.
Chapter: Spice Slices

215
164 VANILLA KIEFERL

Category:
Ingredients
250g flour 210g butter
70g sugar
100g ground almond
1 pinch salt
50g powder sugar
2tsp vanilla
1 pinch cinnamon
Method
Add all ingredients into the mix machine, let then mix for 7 min,
After put in refrigerator for 3 hour and then just rolling in small portion
And then baked 160C for 15 min
Let then cool down before served past with powder suga
Chapter: Vanilla Kieferl

216
165 PLUM TATIN

Category: Dinner / Ice Creams
Serve: 8 PacoJet Mold
Ingredients
3200 gr Flour
2250 gr Cold butter
1100 gr Icing sugar
600 gr Egg yolks
50 pcs Plums, halved
5 pcs lemons
1100 gr Caster sugar
1100 gr Butter
Method
Directions:
Using the food processor attachment, mix the flour, butter and icing sugar just until they resemble
breadcrumbs. Add the egg yolks and, using the pulse action, mix until it comes together in a dough.
Rest in fridge at least few hours.
Squeeze the lemon juice over the halved plums without braking or mixing them.
Caramelize 850 grams of sugar and cover the bottom of your baking dish. Arrange nicely first level of
plums in circle motion, the rest of the plums you can add them mixed together. Bake them at 250°C for
10 minutes, till they get soft and tender.
Take them out from the oven and sprinkle on top the remaining sugar and dot the butter on top. Cover
them with rolled thin dough, cut the remaining dough and bake again at 210°C till your dough is getting
a nice brown color. Leave the Tarte to rest few minutes, then flip it up. Cut the Tarte in portions and
serve it hot with whipped cream, Crème Fraiche and vanilla ice cream.
Notes:
For the lactose free, use margarine instead of butter.
For the sugar free, use sweetener. Avoid the caramel. Use puff p
Chapter: PLUM TATIN

217
166 MINI BERLINA

Category: Dinner / Ice Creams
Serve: 8 PacoJet Mold
Ingredients
120g fruit salad

70g Vanilla custard
1pc mini Berlina
1 pc of Banbu
Method
Directions:
Notes:
For the sugar free, use sweetener. Avoid the caramel.
Chapter: mini berlina

218
167 WHITE CHOCOLATE TART

Category: Dinner /
Serve:
Ingredients
ChocolateMousseline
250 gr Butter
150 gr powder sugar
300 gr white Chocolate
1 kg whipped cream
Rum alcohol
Method
Directions:
Roll out between two sheets of baking paper thin layers of the sweet dough. Cut the dough in crescent
shape with a wide circle cutter, or the edge of one small plate. Cut them deeply and then bake them at
180°C for about 14-16 minutes, or till golden brown color. Let it cool, then separate them carefully.
On top of the crescent, pipe dots of both of the creams, decorate with fresh berries and serve with
different kinds of sorbets.
Notes:

Chapter: White chocolaté tart
For the sugar free, use sweetener. Avoid the caramel. Use puff pastry instead of the sugar dough.

219
168 TOMPOUCE CAKE

Category: Dinner /
Serve: 50
Ingredients
• 250ml (8.5 fl oz) of milk

• 1 vanilla bean (or 1 tablespoon of vanilla flavouring)
• 2 egg yolks
• 4 tablespoons of sugar
• 4 tablespoons of flour
• 1 sheet of puff pastry
• 1 egg, beaten
• 3 tablespoons powdered or icing sugar
• 2 teaspoons milk
• 1 drop red food colouring or red berry juice
• 10 sheets of gelatine soaked in cold water
Method
3 kg crème pâtissier
600 gr butter cream
10 sheets of gelatine soaked in cold water
2 layers puff pastry caramelised between 2 trays

Pink fondant
Notes:

Chapter: Tompouce Cake

220
169 FRENCH APPLE TART

Serve:
Ingredients
One Pie dough, unbaked

100 gr Apple puree
6 pcs Granny Smith apples
125 gr Butter
50 gr Brown sugar
As needed Neutral glaze
Method
Directions:
Mold the dough on the desired Pie Shell form.
Spread all over the apple pure. Peel the apples with the apple peeler, cut the apple by half and arrange
it like in picture.
Cut the butter in cubes and arrange it on top of the tart. Sprinkle the brown sugar all over.
Bake at 180°C for 30-40 minutes, or till apples are getting caramelized. Cool down and brush the tart
with neutral glaze. Serve at room temperature.
Notes:
Chapter: French apple tart

221
170 ST- HONORE / CROCOMBUS

Serve:
Ingredients
2.5 l Water
2.5 l Milk
100g Sugar
100g Salt
2250g Butter
2800g Flour
5 kg Eggs
Ingredient craquelin
1800g Brown Sugar
1500g Butter
1800g Flour
Ingredient chocolate Sablé OR PUFF PASTRY

1000g Butter
20g Salt
750g Icing Sugar
240g Almond Powder
400g Eggs
200g Cocoa Powder
1700g Flour
Chapter: St- honore / crocombus

222
Method
Directions:
Start with the craquelin: mix the sugar, soft butter and the flour together, with a rolling pin roll out
between two sheets ant put in freezer.
Make the choux dough according the recipes, pipe small profiteroles, 3 per pers. With a round shape
make a craquelin round same size than the profiteroles and put on top. Bake in oven.
Make the chocolate Sablé: put all powders together, add the soft butter and the eggs, let the dough
rest min 4 hours, roll out 4mm thick, cut square pieces 12cm x 3cm, bake in oven at 150°.
Make the crémeux: Heat the milk with the vanilla, set aside, make a caramel with the sugar, and add
the hot milk in the caramel. Mix the corn starch with the egg yolks and add in the caramel milk, heat it
up, add the softened gelatin, and cool down when 50° add the butter with a mixer, and set in fridge.
Make the soft ganache:

Boil 1.6 Kg cream with the glucose and the invert sugar, add slowly to the chocolate Couverture, and
add the rest of the cream, set a night in fridge, before using whip the mix until you reach a fluffy
chocolate mousse.
Assembly: With a piping bag spread the soft ganache on the chocolate Sablé, sprinkle with chopped
and roasted pistachios, on top put 3 with caramel crémeux stuffed profiteroles, ad some Choco deco
and sprinkle the choux with powder sugar. Plate deco with some berries, vanilla custard and
strawberry coulis.
Notes:
Chapter: St- honore / crocombus

223
171 RUM BABA / SAVARIN

Serve:
Ingredients
480 gr Butter
120 gr Yeast
1250 gr Flour
120 gr Sugar
18 gr Salt
1023 gr Eggs
120 ml Water, warmed
Method
Directions:
Dissolve yeast and sugar in the warm water.
In a mixing bowl, add the flour, yeast mixture and eggs. Beat at medium speed for 5 minutes. Add the
salt.
Change the speed to medium-high and beat again for 8 minutes.
Add the butter piece by piece and keep mixing, till all butter is combined with the dough.
The dough will be soft and very sticky and running. Pipe the dough in greased baba molds, ¾ of the
volume. Let the dough rise for about 30 minutes, or until the dough reach the surface level of the mold.
Bake at 180°C for 10-12 minutes, or till the baba gets the specific dark color.
Let the babas cool down and soak them in syrup.
Notes:
Chapter: Rum baba / savarin

224
172 COLOR GLAZE
Signature Dish: Delio G.Vargas Corporate Pastry Chef/ Daniel Meauca Senior Pastry
Serve:
Ingredients
390 gr Water
600 gr Sugar
600 gr Glucose
430 gr Condensed milk
54 gr Gelatin sheet
650 gr White Chocolate
Food Coloring : green,yellow,red,etc.
Method
Directions:
Boil water, sugar and glucose, add condensed milk and gelatine.Pour over white chocolate and food
color and use a hand blender to mix. Let cool, ready to use 28-31 C.
Chapter: Color Glaze

225
173 MICROWAVE SPONGE
Signature Dish: Daniel Meauca Senior Pastry chef

Serve:
Ingredients
160 gr hazelnut paste/nougat

250 gr Egg white
160 gr Egg yolk
160 gr Sugar
40 gr Flower
Color as per wish: red,green,yellow,blue
Method
Directions:
Mix all ingredients until smooth with a hand blender. Strain and transfer the mixture into a siphon.
Load with 2 chargers and refrigerate for at least 2 hours. Fill a disposable plastic cup with the foamy
batter. Cook in the microwave for at least 40 seconds. Reserve at room temperature.
Chapter: Microwave Sponge

226
174 CHOCOLATE PLASTILAGE, CHOCOLATE MODELING PASTE
Signature Dish: Daniel Meauca Senior Pastry Chef

Serve:
Ingredients
1000 gr Dark Chocolate Couverture

800 gr Glucose
Method
Directions:
Melt Chocolate and be sure to be 50 C and turn in the heated glucose that need to be 40 C, mix until is
forming a dough, and is going out of the edges of the bowl. Set aside and let to rest at the room
temperature until next day covered in the plastic folia.
Chapter: Chocolate Plastilage, Chocolate Modeling Paste

227
175 GRAND MARNIER PARFAIT

Category: Dinner
Serve: 1.5 kg
Ingredients
900gr whipped cream

250gr powder Sugar
2 pcs Orange zest plus juice
75gr caster sugar
10 pcs egg yolk
10 pcs egg white
100ml Grand Marnier
3gr Sheet gelatin
Method
Beat egg yolk, powder sugar till getting fluffy, beat egg white with caster sugar till you
get merengue, fold together with whipped cream, orange zest, juice, grand marnier
till get a nice mixture, fill mixture in molds and freeze for about 10 hours,
Served with orange thyamian compote
Chapter: Grand Marnier Parfait

228

Pastry Manual Recipes 2019

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Pastry Manual Recipes 2019

Uploaded by

Copyright:

Available Formats

PASTRY RECIPES 2019

TABLE OF CONTENT .......................................................................................................................................... 2

1 DESSERT AND PERSONAL TRAINING ...................................................................................................... 8

2 LUNCH TIME BUFFET DESSERT 2018 ................................................................................................... 10

3 CHRISTMAS GINGERBREAD HOUSE ..................................................................................................... 16

4 EASTER YEAST CAKE ............................................................................................................................ 21

5 ORIGINAL AUSTRIAN APPLE STRUDEL.................................................................................................. 22

6 APPLE SHORT CAKE ............................................................................................................................. 23

7 APRICOT DUMPLINGS .......................................................................................................................... 24

8 AUSTRIAN APPLE STRUDEL .................................................................................................................. 25

9 BABA AND SAVARIN DOUGH ............................................................................................................... 26

10 BALKAN TULUMBE PASTRIES ............................................................................................................... 27

11 BANANA CAKE ..................................................................................................................................... 28

13 APRICOT WALNUT BREAD ................................................................................................................... 36

14 GÉNOISE SPONGE ................................................................................................................................ 37

15 PATE À PATÉ PATÉ DOUGH .................................................................................................................. 38

17 CHOUX DOUGH ................................................................................................................................... 40

18 PARIS BREST ........................................................................................................................................ 41

19 BEAGRADSKA TORTA OR BADEMA ...................................................................................................... 42

20 BEE STING FILLING ............................................................................................................................... 43

21 BLACK FOREST CAKE ............................................................................................................................ 44

22 WARM BREAD AND BUTTER PUDDING WITH VANILLA SAUCE ............................................................. 46

24 SWISS CARROT CAKE ........................................................................................................................... 48

25 CHOCOLATE CANTUCCINIS .................................................................................................................. 49

26 CHOCOLATE RASPBERRY TARTE WITH CHILI ........................................................................................ 50

27 CHOCOLATE SOUFFLE RENAISSANCE ................................................................................................... 51

28 CITRUS CRÈME CARAMEL .................................................................................................................... 52

29 CREME BRÚLEÉ BANANA BA ............................................................................................................... 53

30 MILLE FEUILLE AU CHOCOLATE ............................................................................................................ 54

Pastry Recipes 2018 Manual Issue: 2018

32 HAAGSE BLUF ...................................................................................................................................... 56

33 CHIA PUDDING MANGO COMPOTE ..................................................................................................... 57

34 DUTCH CHERRY CAKE .......................................................................................................................... 58

35 ECLAIR & CREAM PUFF ........................................................................................................................ 59

36 FLOURLESS CHOCOLATE CAKE (SOUFFLE) ............................................................................................ 60

37 GERMAN CHEESE CAKE ........................................................................................................................ 61

38 GRAND MAINER SOUFFLÉ .................................................................................................................... 62

39 ORANGE TUILES ................................................................................................................................... 63

43 JAPANESE PUDDING (PURIN) .............................................................................................................. 67

44 LIME CREAM CAKE ............................................................................................................................... 68

45 SPONGE CAKE ...................................................................................................................................... 69

46 LINZER TART ........................................................................................................................................ 70

47 MALAKOF CAKE ................................................................................................................................... 72

49 PAVLOVA, I RASPBERRY SORBET ......................................................................................................... 74

50 MERENGUE LEMON TARTE ................................................................................................................. 75

51 “MOHR IM HEMD” - CHOCOLATE NUT SOUFFLE (CAKE) ...................................................................... 76

52 WHEAT BEER RASPBERRY TIRAMISU ................................................................................................... 77

53 TOBLERONE PASSION FRUIT CAKE ....................................................................................................... 78

54 ROYAL TART FILLING ............................................................................................................................ 79

55 PLUM CAKE ......................................................................................................................................... 80

56 RASPBERRY FRESH CREAM ROULADE .................................................................................................. 81

57 GRATINATED PLUM & STRAWBERRY & RHUBARB ............................................................................... 82

58 RUM BALLS FOR PETIT FOURS ............................................................................................................. 83

59 SACHER GLAZE ..................................................................................................................................... 84

60 SACHERTORTE / CAKE .......................................................................................................................... 85

61 STANDARD BIRTHDAY CAKE ................................................................................................................ 86

Pastry Recipes 2018 Manual Issue: 2018

64 TRADITIONAL GERMAN PANCAKE ....................................................................................................... 89

65 TRUFFLE CAKE ..................................................................................................................................... 90

66 VANILLA CANTUCCINIS ........................................................................................................................ 92

67 VALRHONA CHOCOLATE SOUP ............................................................................................................ 93

68 VALRHONA CHOCOLATE PUDDING ...................................................................................................... 94

69 MOHR / WARM CHOCOLATE DELIGHT ................................................................................................. 95

70 VLAFLIP ( DUTCH PUDDING) ............................................................................................................... 97