18 Basic Creams And Pastes Used By Bakers And Pastry Chefs

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List of Basic Creams and Pastes Used By Bakers & Pastry Chefs

Laminated pastries and puff pastries are both delicious baked goods that are made by layering dough and butter. However, there are some key differences between the two types of pastries.

Puff pastry is made by layering butter and dough, then folding and rolling the dough several times to create multiple layers. This process creates a light and flaky texture, and the pastry puffs up as it bakes. Puff pastry is perfect for creating delicate desserts like napoleons, palmiers, and turnovers.

Laminated pastries, on the other hand, are made by layering dough and butter, then folding and rolling the dough several times to create a laminated texture. This process creates a denser and more substantial texture than puff pastry, and it is perfect for savory pastries like croissants, danishes, and breakfast pastries.

1. Waffle Batter

Creams and Pastes Used By Bakers Pastry Chefs Waffle Batter

Preparation Method:

  • Whip eggs and sugar until thick and ribbon stage.
  •  Sift the flour with baking powder and fold it into the eggs along with milk and cream.
  •  Keep the mixture at room temperature for at least 2 hours to ferment and mature.
  •  Keep refrigerated until use.
   Ingredients for 3 kg Waffle Batter  
DescriptionQtyUnit
Eggs0.75KG
Sugar0.075KG
Cream0.75LITRE
Milk0.75LITRE
Flour0.75KG
Baking powder0.01KG

2. Truffle

Creams and Pastes Used By Bakers Pastry Chefs Truffle

Preparation Method:

  • Boil cream and remove from the fire.
  • Add chopped chocolate and mix until the mixture is smooth.
  • Add sugar syrup to add shine to the truffle.
  • Use it for topping for cakes and pastries.
   Ingredients for 600 gms Truffle
DescriptionQtyUnit
Cooking Cream1KG
Dark Couverture chocolate1.5KG
Sugar syrup0.1KG

3. Sweet Paste

Creams and Pastes Used By Bakers Pastry Chefs Sweet Paste

Preparation Method:

  • Cream the butter and the sugar until light and fluffy.
  •  Add eggs one by one.
  •  When all the eggs are incorporated remove the mixture from the machine.
  •  Fold the flour and do not overmix.
  •  Chill the mixture in the refrigerator until it can be pinned out to make tarts and pies.
   Ingredients for 6.4 KGS Sweet Paste
DescriptionQtyUnit
Sugar1KG
Flour3KG
Egg0.4KG
Butter2KG

4. Short Paste

Creams and Pastes Used By Bakers Pastry Chefs Short Paste

Preparation Method: 1 

  • Cut the butter into small cubes and crumble along with flour and salt.
  •  Add eggs and combine the mixture to form a dough.
  •  Do not over mix as it will lose its short texture.
  •  Keep it covered in a plastic sheet and chill in the refrigerator until it can be pinned out.

Preparation Method: 2

  • Cut the butter into small cubes and salt.
  •  Now roll the mixture on a marble slab until the butter flakes and mixes with the flour.
  •  Add eggs and combine the mixture to form a dough.
  •  Do not over mix as it will lose its short texture.
  •  Keep it covered in a plastic sheet and chill in the refrigerator until it can be pinned out.
   Ingredients for 6.4 KGS for Short Paste
DescriptionQtyUnit
Flour1KG
Egg0.2KG
Butter2KG
Salt0.01KG 

5. Pastry Cream

Creams and Pastes Used By Bakers Pastry Chefs Pastry Cream

Preparation Method:

  • Boil milk.
  •  Mix the egg with cornflour, custard powder, and sugar.
  •  Pour some hot milk into the mixture made above to temper it, and whisk.
  •  Pour the mixture into the hot milk.
  •  Keep whisking till the mixture thickens and a smooth mixture is made.
   Ingredients for 1.8 kg for Pastry Cream
DescriptionQtyUnit
Milk1KG
Sugar0.2KG
Egg0.5KG
Corn flour0.05KG
Custard powder0.05KG

6. Lemon Tart

Creams and Pastes Used By Bakers Pastry Chefs Lemon Tart

Preparation Method:

  • On a double boiler cook the egg yolk sugar and butter.
  •  Add lime juice to it and keep cooking it covered on a double boiler until the mixture thickens.
  •  Store in refrigerator and use as required.
  •  You could pipe this mixture into sweet paste tarts, cover with piped meringue, and gratinate to make Lemon Meringue tarts or pies.
 Ingredients for 200 GMS of Lemon tart
DescriptionQtyUnit
Lime juice0.05Kg
Egg yolk0.05Kg
Sugar0.05Kg
Butter0.05Kg

7. July Pan

Creams and Pastes Used By Bakers Pastry Chefs July Pan

Preparation Method:

  • Sift the flour with Icing sugar.
  •  Make a paste with milk and refrigerate for at least an hour until it can be used.
  •  July pan is used for making various decorations.
  •  This paste can be piped and baked.
  •  The baked product can be shaped whilst it is hot or else it will become brittle and crisp.
   Ingredients for 3 kg July Pan
DescriptionQtyUnit
Milk1LITRE
Sugar1KG
Flour1KG 

8. Italian Meringue

Creams and Pastes Used By Bakers Pastry Chefs Italian Meringue

Preparation Method:

  • Sift the flour with Icing sugar.
  •  Make a paste with milk and refrigerate for at least an hour until it can be used.
  •  July pan is used for making various decorations.
  •  This paste can be piped and baked.
  •  The baked product can be shaped whilst it is hot or else it will become brittle and crisp.
   Ingredients for 300 Gms Italian Meringue
DescriptionQtyUnit
Castor sugar0.3KG
Egg whites0.5KG
Castor sugar0.15KG
water0.3KG

9. Italian Butter Cream

Creams and Pastes Used By Bakers Pastry Chefs Italian Butter Cream

Preparation Method:

Fold in whipped Italian meringue into the buttercream and use immediately.

   Ingredients for 600 gms Italian Butter Cream
DescriptionQtyUnit
 Butter Cream1KG
Italian Meringue1KG

10. Ice Cream Mix

Creams and Pastes Used By Bakers Pastry Chefs Ice Cream Mix

Preparation Method:

  • Boil milk with half the sugar.
  •  Whisk the yolks with the remaining sugar.
  •  When the milk comes to a boil, add some amount of milk to the egg yolk mixture to temper it.
  •  Now add the yolk mixture to the milk and keep stirring until the liquid coats the back of the spoon.
  •  Cool the mixture and mix fresh cream.
  •  This is a basic ice cream mix.
  •  If required add flavourings and churn.
   Ingredients for 1.5 KGS Ice Cream Mix
DescriptionQtyUnit
Milk0.5LITRE
Fresh cream0.5LITRE
Yolk0.3KG
Sugar0.2KG

11. Ganache

Creams and Pastes Used By Bakers Pastry Chefs Ganache

Preparation Method:

  • Boil cream and remove from the fire.
  • Add chopped chocolate and mix until the mixture is smooth.
  • Cool the mixture in the refrigerator for at least 2 hours.
  • Now Whip until it becomes the consistency of a whipped cream use it for layering the cakes and pastries.
   Ingredients for 600 gms Ganache
DescriptionQtyUnit
Cooking Cream1KG
Dark Couverture chocolate0.5KG

12. French Meringue

Creams and Pastes Used By Bakers Pastry Chefs French Meringue

Preparation Method:

  • Take a clean bowl and whip the egg whites till frothy.
  • Add castor sugar and keep whipping until the meringue stands in firm peaks.
  • Use it immediately.
   Ingredients for 300 Gms French Meringue
DescriptionQtyUnit
Castor0.2KG
Egg whites0.1KG 

13. Crème Chiboust

Creams and Pastes Used By Bakers Pastry Chefs Creme Chiboust

Preparation Method:

  • Take the whipped and cool pastry cream and fold in the meringue very lightly.
  • Add melted gelatine and use the cream immediately.
   Ingredients for 2 Kg Crème Chiboust
DescriptionQtyUnit
Pastry cream (see recipe)1KG
French Meringue ( see recipe)1KG
Gelatine0.05KG

14. Choux Paste

Creams and Pastes Used By Bakers Pastry Chefs Choux Paste

Preparation Method:

  • Boil water along with butter.
  •  When the butter has melted, add sifted flour and cook the mix till it leaves the sides of the pan.
  •  Put the mix in the dough mixer with the paddle attachment and beat it till the mix cools to around 60 degrees C
  •  Add eggs one by one until all the eggs are incorporated and the batter is not too soft and neither too firm.
  •  Remove and pipe out desired shapes or use it as required.
   Ingredients for 600 gms Choux Paste
DescriptionQtyUnit
Water1LITRE
Butter 0.4KG
Flour0.6KG
Eggs18pcs

15. Butter Cream

Creams and Pastes Used By Bakers Pastry Chefs Butter Cream

Preparation Method:

  • Sift the icing sugar to get rid of any lumps.
  •  Cream the butter and icing sugar along with vanilla scrapings and beat till light and fluffy.
  •  Remove and store for further usage at room temperature.
  •  This is a basic buttercream.
  •  You could add flavors and colors of your choice.
   Ingredients for 600 gms Butter Cream
DescriptionQtyUnit
Unaltered Butter1KG
Icing Sugar0.5KG
Vanilla pods0.002KG

16. Brandy Snaps

Creams and Pastes Used By Bakers Pastry Chefs Brandy Snaps

Preparation Method:

  • Boil Honey butter and sugar.
  •  When the mixture comes to a boil, add the flour, and brandy and cook for 30 seconds approximately.
  •  Remove from the fire and cool the mixture.
  •  Store the mix for further usage.
  •  To make brandy snaps pinch out a small nut size mixture and spread it on a baking sheet.
  •  Bake at 200 degrees C until the snap is crisp and golden brown.
  •  Cool it before it can be removed and used.
  •  It can be molded into shapes whilst it is warm or it will set brittle.
   Ingredients for 600 gms Brandy Snaps
DescriptionQtyUnit
Honey0.09KG
Sugar0.18KG
Maida0.09KG
Butter0.18KG
Brandy0.05LITRE 

17. Bavarian Cream

Creams and Pastes Used By Bakers Pastry Chefs Bavarian Cream

Preparation Method:

  • Boil milk with half the sugar.
  •  Whisk the yolks with the remaining sugar.
  •  Soak the gelatine in cold water and then melt it over low heat or double boiler.
  •  When the milk comes to a boil, add some amount of milk to the egg yolk mixture to temper it.
  •  Now add the yolk mixture to the milk and keep stirring until the liquid coats the back of the spoon.
  •  Cool the mixture and fold in whipped cream.
  •  Add gelatine and flavorings.
   Ingredients for 3600 gms Bavarian Cream
DescriptionQtyUnit
Milk1LITRE
Sugar0.25KG
Gelatine0.05KG
Egg yolk0.3KG
Whipped cream2KG

18. Almond Cream

Creams and Pastes Used By Bakers Pastry Chefs Almond Cream

Preparation Method:

  • Cream butter and sugar till light and fluffy.
  • Add eggs one by one and cream well.
  • Fold in flour and almond powder.
  • Keep the paste covered in the refrigerator until further usage.
   Ingredients for 3600 gms Almond Cream
DescriptionQtyUnit
Butter1KG
Castor sugar1KG
Eggs0.6KG
Almond powder1KG
Flour0.05KG

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