Crossaint Recipe: 16 inch
Flour: 450 gm
Gluten: 50 gm
Cold milk: 275 gm 22 inch
Butter: 50 gm Crosso, Danish choclate
roll & Danish fold
Sugar: 70 gm
Dry yeast: 10 gm
Salt: 9 gm
Whole egg: ½ or 30 gm
Batter for folding: 200 gm
Chocolate Danish: 3.5 inch width & 8 inch height
Crosso: 3.5 inch width & diagonal cut
Folding shape: 4 inch width & fold in triangle
Roll: 1 inch width & vertical cut all the way down. Make a
pair of two sheet & join together to make a one roll.
5. Cinamon roll: Place a pastry cream & spread with a
palette knife. Sprinkle castor sugar & cinnamon on top &
roll all the way up.
Crosso/Danish proofing time:
Keep the proofing temp 29 degree celcius. If it is high
then, butter can melt because in Nepal’s context, it has
water content so crosso may disperse.
Crossaint Recipe:
Flour: 400 gm
Gluten: 40-50 gm
Milk- 190 gm
Butter: 25 gm
Sugar: 58 gm
Dry yeast: 9 gm
Salt: 8 gm
Egg: 30 gm
Butter for folding: 200 gm
Chemical bread improver: 5 gm
100 gm ice cubes for gluten development
3.5 inch crosso Length: 18 inch
2.5 inch Danish- 3 rolls Height: 10 inch
Almond Cream in Tart recipe:
Whole almond with skim milk/without skim- 200 gm
Castor/ powdered sugar- 200 gm
Butter- 160 gm
Whole egg- 2 pcs
Normal flour- 30 gm
Salt- 1-2 gm
1. Blend castor+almond flour
2. Cut the butter in dice shape & add one by one slowly
& blend slowly stopping.
3. Due to high content fat in almond, it may stick so
check & mix with spoon/spatula
4. Add egg & blend in same way
5. Pour in a mixing bowl
6. Lastly, add flour & don’t over mix as gluten may
develop
7. This batter can be frozen for 3 months
8. Bake the tart half cooked (15 mins) , fill the almond
cream & bake again as sometimes the base part may
not fully cooked
9. Fill the almond cream 1/3rd as you may also want to
add fruit toppings after taking out from oven
10. Bake 15 mins. Lower- 160 & upper- 170
Making of Glass Desert:
Topping with ganache
Some strawberry jam
Vanilla sponge dipped in sugar
syrup
50 gm dark chocolate pastry
cream
Cube chocolate sponge dipped in
chocolate syrup
30 gm milk chocolate pastry cream
Note: Can also put lemon cream. It’s shelf life is 3 days.
Can also be refrigerated/frozen for 3 months.
Also. You can do lots of variations like putting lemon cake
leftovers, crushed cookies & so on.
Chocolate ganache 30 gm
Chocolate pastry cream 30
gm
Vanilla sponge 15 gm dry
Jam 10 gm
52 gm milk chocolate pastry
cream
Coconut sponge 25 gm
Here, between jam and milk chocolate pastry cream, you
may add 5 gm of brownee too.
Rumball Recipe
• Leftover sponges
• rum according to your taste
• chocolate syrup
• cocoa powder little bit for leavening agent
• make batter and make a ball of 35-50 gm acc to your
preference
Artisan Bread
While making a dough, add ice cubes & start mixing after
10 mins. Water content is segregated between mix seed
and direct water. While calculating the water,
percentage with flour. Also, remember to calculate the
water content acc to recipe is supposed to be 85%. Rest
for 10 mins in middle of mixing & start mixing again.
Repeat this process for 3 times.
Recipe Proofing
Flour- 410 gm 30-365 degree celcius
Gluten- 10 gm It can be proofed &
Water- 170 gm baked in high temp as
Dry yeast- 8 gm it does not have butter
Salted -10 gm UT- 250
Unsalted- 5 gm LT- 170
Mix seed- 125 gm
While baking artisan bread, keep the temp high at
300 degree at once for like 5 mins & decrease to 250
degree. And again after 5 mins 200 degree. Then, check
the colour and rotate the pan accordingly. As there is no
sugar & egg content, the only way to get golden crust on
top is to bake at extreme high to low.
Upper Temp: 300-250-200 Lower- 170
In deck oven, you need steam so place multiple ice cubes
on side tray inside oven. Alternatively, some ovens have
automatic steam button.
Note: While baking loaf cake, set the temp at oven/deck
oven at 190-200 degree and decrease upper slightly
after the cake shape rises.
Mini Cake:
Thin layer of whip cream with
fresh cream after frozen
Waste sponge coverage
Chocolate pastry cream with
hazelnut paste
Waste sponge coverage
Cream Caramel:
1st Step: Caramelize sugar until red colour
but not dark. Add water & mix.
Water: 15 gm Immediately, take out & place on
Sugar: 100 gm Pan/bowl 1 spoon each depending
on size of pan/bowl.
2nd Step:
1. Milk: 450 gm
2. Sugar: 100 gm
3. Fresh Cream: 50 gm
- Whisk milk & sugar+ fresh cream
- 5 whole eggs
- 1-2 gm vanilla essense
- Just mix it
Now, place on pan full of it leaving little space and place
on tray pouring water/hot water half of size of tray so
that the caramel on bottom doesnot overcook/burn.
Bake for 35 mins.
Upper- 180, lower- 180
French Baguette:
Recipe:
Gluten- 20 gm 5 min mix, rest for 30
Water- 163 gm including ice mins. Then after extra
Normal flour- 230 gm water add 18 gm.
Salt- 5 gm
Yeast- 7 gm
Long loaf: 300-350 gm
Mini baguette: 150 gm
UT- 350
LT- 300
Throw some iceon side tray for steam to get hard
texture. 6 mins & check…….
If the colour is dark brown & hard, then open the oven &
bake for 10 mins.
For short loaf: Same process but decrease the temp to
200 degree both up and down after 5 mins of high temp
steam baking.
Foccasia Bread Recipe:
Flour- 200 gm
250 gm each- 20 gm
Salt- 3 gm olive oil in a round pan
Yeast- 8 gm
Oil- 20 gm
Gluten- 5 gm
Water- 115 gm
Rest for 1 hour & press dough with your fingers.
Toppings with herbs, cherry & olives. Slow proofing
for 1 hour depending upon its rised shape. 25 degree
celcius
UT- 240 degree
LT- 200 degree for 20-25 mins
Butter sauce recipe:
100 gm sugar Caramelize sugar then add water & after temp
80 gm water cools down, add butter until everything melts.
It is to be added in whip cream
50 gm butter
For Butter Scotch:
Butter- 20 gm
Sugar- 150 gm
Peanut- 100 gm
Crush peanut- heat sugar & after it melts, add
butter & peanut & pour it in table.
White Bread recipe:
Flour- 1 kg
Sugar- 100 gm
Salt- 17 gm
Yeast- 25 gm
Milk- 550 gm
Butter- 100 gm
Egg- 1 pcs
Gluten- 20 gm
Butter Bread Recipe:
Flour- 980 gm
Gluten- 20 gm
Sugar- 100 gm
Salt- 15 gm
Fresh yeast- 30 gm
Butter- 100 gm
Egg- 1 pcs
Milk- 550 gm
Opera cake Rich version:
Almond Powder- 95 gm
Confectionery sugar- 95 gm
Normal flour- 23 gm
Normal sugar- 30 gm
Whole Eggs 60 gm
Whole Eggs 60 gm
Egg white= 85 gm
Egg white- 70 gm
Salt- 1 gm
Butter melted- 17 gm- luke warm
Chocolate Truffle Recipe:
Fresh Cream- 180 gm
Boil
Liquid glucose or honey- 8 gm
Dark chocolate- 100 gm
Butter- 35 gm
