Basic Pastries, Cakes and Desserts For Bakers and Pastry Chef
Baking is a wonderful way to express creativity and satisfy a sweet tooth. Whether you are a seasoned baker or a beginner, learning the basics of pastries, cakes, and desserts is essential. These classic treats can be enjoyed on their own or as a complement to a meal.
Pastries come in many forms, from flaky croissants to buttery shortbread cookies. They are made by combining flour, butter, sugar, and eggs. The dough is then rolled out and shaped into the desired form. Popular pastry treats include turnovers, tartlets, and cream puffs.
Cakes are a staple at celebrations and can be customized to suit any occasion. The basic ingredients for a cake include flour, sugar, eggs, and baking powder. From there, you can add flavorings like vanilla extract or cocoa powder and decorate the cake with frosting, sprinkles, or fresh fruit.
Desserts are the perfect way to end a meal on a sweet note. From creamy puddings to fruity sorbets, there are endless options to choose from. Some classic desserts include apple pie, crème brûlée, and chocolate mousse.
1. Apple Pie
Preparation Method:
- Line the pie dish with sweet paste and blind bake.
- Make a filling by combining diced apples, sugar, cinnamon powder, and sponge crumbs.
- Put the filling in the pie dish and cover it with another layer of sweet paste apply egg wash.
- BakeBake / Baking - To cook food by surrounding it with hot dry air. similar to roasting; the term bakin... at 180 deg C for 20 min.
| Ingredients for 1.9 kg Apple Pie | ||
| Description | Qty | Unit |
| Sweet paste | 0.5 | kg |
| Apple | 0.6 | kg |
| Sugar | 0.4 | kg |
| Cinnamon powder | 0.01 | kg |
| Sponge crumbs | 0.2 | kg |
| Egg | 0.2 | kg |
2. Baked Cheesecake
Preparation Method:
- Crumb the biscuit well and add the melted butter.
- Line the mold with the biscuit mix at the base and blind bake.
- Cream together cream cheese and sugar.
- Add the eggs slowly and the vanilla essence.
- MixMix - Method of combining ingredients in such a way that the parts of each ingredient are evenly dis... the cornflour into it, FoldFold / Folding - The process of gently mixing of one ingredient with another. in yoghurt.
- Fill up the mold to three-fourths with the cheesecake mixture.
- Bake at a temperature of 160 degrees C in a hot water bath.
| Ingredients for Baked cheesecake | ||
| Description | Qty | Unit |
| Marie biscuit | 0.125 | KG |
| Melted butter | 0.075 | KG |
| Cream cheese | 0.5 | KG |
| Breakfast sugar | 0.1 | KG |
| Eggs | 0.1 | KG |
| Vanilla essence | 0.005 | ML |
| Cornflour | 0.012 | KG |
| Yoghurt | 0.125 | KG |
3. Banana Bread/Cake
Preparation Method:
- PureePuree - Making a puree into mash product to a fine pulp; usually by forcing it through a sieve or pu... the bananas with oil and keep aside.
- It is better to use over-ripened black bananas.
- WhipWhip - To beat with a rapid lifting motion to incorporate air into a product. egg and sugar till light and fluffy.
- Add the banana mixture to the egg mixture.
- SiftSift - To put flour; sugar or other similar substance through a sieve to ensure a fine grain. flour with baking soda, cornflour, and cinnamon, and add chopped walnuts.
- Fold the flour into the egg and banana mixture.
- Pour the mixture into the lined tins and bake in the oven at 160ºC for 45 minutes.
- Let it cool slice with a sharp knife and serve.
| Ingredients for 7 Kg batter for Banana Bread/Cake | ||
| Description | Qty | Unit |
| Flour | 0.33 | Kg |
| Baking soda | 0.01 | Kg |
| OilSeveral kinds of oil are used to make salad dressing;e.g. olive; peanut; sunflower; walnut; grape se... | 0.4 | Ltr |
| Corn flour | 0.08 | Kg |
| Milk | 0.15 | Ltr |
| Sugar | 0.5 | Kg |
| Eggs | 5 | No |
| Banana | 0.5 | Kg |
| Walnuts | 0.16 | Kg |
| Cinnamon | 0.5 | Kg |
4. Berry CharlotteLarge-size mould used for making; e.g. Apple Charlotte; Bavarois.
Preparation Method:
- Select a mold and line it with butter.
- Then line it with thin slices of Swiss roll, making sure no gaps are left.
- Then pour half the mold with mousse mix and then again place a thin layer of sponge over it.
- Then allow it to set and then add the remaining mix over it and then carefully seal it with another sponge.
- ChillChill: To cool a mixture until its cold; but not frozen. the charlotte. Once it is set blow it with blowtorch and de-mould.
| Ingredients for 1.5 Kg Berry Charlotte | ||
| Description | Qty | Unit |
| Swiss roll | 0.91 | kg |
| Berry mousse | 0.617 | Kg |
| Butter | 0.02 | Kg |
5. Black Forest CakeCake - Refers to a broad range of pastries; including layer cakes; coffeecakes and gateaux. The cake...
Preparation Method:
- BoilBoil - To cook the food item in a boiling liquid. Very few items are boiled due to the fact that whi... water and sugar to make sugar syrup. Cool and set aside.
- Slice the sponge horizontally in 3-4 layers.
- Layer each sponge with sugar syrup, whipped cream, and cherry compote.
- Finish the top of the cake and the sides with whipped cream.
- PipePipe: To squeeze a soft; smooth-textured substance through a pastry tube; thus making a design or de... the whipped cream over the cake and garnish with chocolate flakes and cherries.
| Ingredients for 1.8 Kg Black Forest Cake | ||
| Description | Qty | Unit |
| Chocolate sponge | 1.2 | Kg |
| Whipped cream | 0.4 | Kg |
| Dark chocolate flakes | 0.04 | Kg |
| Black cherry compote | 0.02 | Kg |
| Grain sugar | 0.1 | Kg |
| Water | 0.1 | Kg |
6. Caramel Custard
Preparation Method:
- Make caramel of 30-gram sugar and pour it on the base of the molds
- Boil sugar, milk, and vanilla essence together.
- SetSet: Allowing an item to go from a soft or liquid state to a firmer more solid state. aside to cool.
- When the above mixture is lukewarm add eggs to it and strain.
- Pour in moulds avoiding air bubbles and cover each mould with aluminium foil
- Put in a deep tray with enough water to cover just over half of the moulds
- Bake in the oven at 150 deg C for 35 min.
- Cool, de-mould, and serve.
| Ingredients for 850 ml Caramel Custard | ||
| Description | Qty | Unit |
| Eggs | 0.25 | KG |
| Milk | 0.5 | LITRE |
| Sugar | 0.1 | KG |
| Vanilla pods | 0.001 | KG |
7. Chocolate Eclairs
Preparation Method:
- Mix whipped cream with 100 gms of truffle.
- Pipe this mixture into the éclair shells.
- Melt the remaining truffle dip the top of the eclairs in the truffle and serve.
| Ingredients for 900 gms Chocolate Eclairs | ||
| Description | Qty | Unit |
| Whipped cream | 0.3 | kg |
| Truffle | 0.2 | kg |
| Eclairs | 0.4 | kg |
8. Dark chocolate mousse
Preparation Method:
- Soak the gelatine powder in cold water.
- Make crème anglaise.
- Add chopped chocolate to crème anglaise.
- Add whipped cream once the mix is cold.
- Warm the gelatine in a double boiler and add to the mix.
- Pour in the mold and chill it.
| Ingredients for 2 Kg Dark chocolate mousse | ||
| Description | Qty | Unit |
| Crème anglaise | 1 | Ltr |
| Chocolate truffle | 0.7 | Kg |
| Whipped cream | 0.3 | Kg |
| Gelatine | 0.05 | Kg |
9. Chocolate Pastry
Preparation Method:
- Cut three strips of the sheet according to the size of the pastry.
- Boil sugar and water to make syrup.
- Layer the sponges with sugar syrup and ganache.
- Chill the pastry in the freezer for 30 minutes and finish with melted truffle.
- Slice it as per the size required and serve.
| Ingredients for 900 Gms Chocolate pastry | ||
| Description | Qty | Unit |
| Chocolate sheet sponge | 0.4 | KG |
| Ganache | 0.2 | KG |
| TruffleVery black subterranean fungus used mainly cut into slices as a decoration. Italian truffles are pal... | 0.1 | KG |
| Grain sugar | 0.1 | KG |
| Water | 0.1 | KG |
10. Chocolate Truffle cake
Preparation Method:
- Cut the sponge into three. Boil sugar and water to make syrup.
- Layer the sponges with sugar syrup and softened truffle.
- Chill the pastry in the freezer for 30 minutes and finish with melted truffle.
- Decorate as per your wish and serve as required.
| Ingredients for 1 kg Chocolate Truffle cake | ||
| Description | Qty | Unit |
| Chocolate sponge | 0.4 | kg |
| Truffle | 0.5 | kg |
| Sugar | 0.1 | kg |
| water | 0.1 | kg |
11. Croquembouche Cake
Preparation Method:
- Roll out sweet paste to an 8-inch disc of 1/2 cm thickness and bake it until golden brown.
- Mix the pastry cream with whipped cream and grand mariner liquor.
- Heat sugar until it becomes a golden caramel color.
- Fill the choux paste profiteroles with pastry cream.
- Dip each profiterole into the caramel.
- and place it on the sweet paste base in such a way that it tapers at the end in a conical-shaped heap.
- Pour a little caramel from the top.
- GarnishGarnish - The artistic complementing of a food item with other food or edible item. with spun sugar.
| Ingredients for 1.8 Kg Croquembouche Cake | ||
| Description | Qty | Unit |
| Sweet paste | 0.2 | Kg |
| Profiteroles | 0.6 | Kg |
| Pastry cream | 0.3 | Kg |
| Whipped Cream | 0.2 | Kg |
| Grand Marnier liquor | 0.05 | Kg |
| Sugar | 0.5 | Kg |
12. Dobos Torte
Preparation Method:
- Slice the sponge horizontally into 5 layers.
- Make chocolate buttercream by mixing buttercream and chocolate truffle.
- layer each sponge layer with sugar syrup and chocolate buttercream, finishing the topmost layer with buttercream.
- Chill the cake for some time.
- Pour chocolate truffle over the cake giving it a final finishing.
- Make caramel and pour it into a ring layered with a sponge.
- Cut the caramel into 12 pieces immediately and garnish.
| Ingredients for 2 Kg Dobos Torte | ||
| Description | Qty | Unit |
| Dobos sponge | 0.85 | Kg |
| Chocolate truffle | 0.38 | Kg |
| Buttercream | 0.3 | Kg |
| Grain sugar | 0.4 | Kg |
| Sugar | 0.1 | kg |
| Water | 0.1 | LitreLitre - Tha basic unit of volume measurement in the metric system. It is equal to slightly more than... |
13. Fruit Tarts
Preparation Method:
- Line the tart shells with melted chocolate.
- Mix the pastry cream with the whipped cream and fill in the tart shell.
- Arrange the fruits on top of the pastry cream and then glaze it with the cold gel.
| Ingredients for 1.8 Kg Fruit Tarts | ||
| Description | Qty | Unit |
| Tart shells | 0.6 | Kg |
| Chocolate | 0.1 | kg |
| Pastry cream | 0.25 | kg |
| Gooseberries | 0.3 | kg |
| Grapes | 0.2 | kg |
| Cold gel | 0.1 | kg |
| Whipped cream | 0.25 | kg |
14. Gateaux Pithivier
Preparation Method:
- Prepare the puff dough.
- Sheet it in a 2 cm thick circular sheet (one larger).
- Place the filling on the sheet that is smaller in size.
- Put more filling in the center and less on the sides.
- Brush the sides of the disc and cover it with the larger sheet press the edges to stick both bases.
- PinchPinch: A pinch is an amount you can hold between your thumb and forefinger. the sides to seal the gateaux and brush the top with the egg yolks.
- ScoreScore - To cut narrow gashes in a crossbar or straight patterns across the outer surface of a food i... the top with a sharp blade to give a spiral design and bake it at 180C for 25 mins.
| Ingredients for 1 Kg Gateaux Pithivier | ||
| Description | Qty | Unit |
| Puff DoughDough: A mixture of ingredients and liquids stiff enough to shape or knead with the hands. | 0.5 | Kg |
| Almond Cream/Frangipani | 0.5 | Kg |
| Egg Yolk | 0.03 | Kg |
15. Milk Chocolate mousse
Preparation Method:
- Whip cream and keep aside.
- Warm milk and separately take egg yolk and sugar and blend it well.
- Add to the warm milk and mix well.
- Put the mixture on low flame and keep stirring it continuously.
- Now add white chocolate and cool the mixture.
- Fold in the cream.
- Now add gelatine and put in the cups and keep in the refrigerator to set.
| Ingredients for 600 Grams Milk Chocolate mousse | ||
| Description | Qty | Unit |
| Egg yolk | 0.12 | Kg |
| Milk | 0.15 | lt |
| Milk Chocolate | 0.1 | kg |
| Gelatine | 0.12 | kg |
| Sugar | 0.03 | kg |
| Whipped cream | 0.09 | kg |
16. Mud Pie
Preparation Method:
- Warm the Sugar syrup.
- Slice the mudpie and arrange it in a baking dish.
- Spread sugar syrup over it to soak them.
- Melt the truffle and pour over the mud pie.
- Garnish with cashew nuts and bake in the oven at 180 degrees C for 15 minutes.
- Sift cocoa powder and serve hot.
| Ingredients for 700 Gms Mud Pie | ||
| Description | Qty | Unit |
| Mud Pie Spoon | 0.3 | kg |
| Truffle | 0.25 | Kg |
| Cashewnuts | 0.06 | kg |
| Sugar syrup | 0.1 | ltr |
| Cocoa powder | 0.001 | kg |
17. Napoleon Pastry
Preparation Method:
- Whip the pastry cream till smooth.
- Fold the whipped cream into this mixture.
- Bake thin sheets of puff pastry and once cooled cut out three strips of the required size.
- Layer each sheet of puff with creamed mix and sprinkle fresh fruits, until all three sheets are used up.
- Freeze the pastry for an hour as it will ease its slicing.
- Cut and serve garnished with fresh fruit.
| Ingredients for 600 Gms Napoleon Pastry | ||
| Description | Qty | Unit |
| Puff Pastry | 0.3 | KG |
| Pastry cream | 0.3 | KG |
| Whipped Cream | 0.1 | KG |
| Fresh Fruits | 0.2 | KG |
18. Opera gateau
Preparation Method:
- Make a sugar syrup by boiling water, coffee, and sugar.
- Slice the sponge horizontally into 5 equal parts.
- Soak the sponge with coffee syrup and layer with Ganache.
- Put another layer soak coffee syrup and layer with Coffee butter Cream.
- Keep layering the cake alternating it with ganache and coffee buttercream.
- Finish the top and the sides with coffee buttercream and chill the cake for an hour.
- Top it with melted truffle and decorate the cake.
| Ingredients for 1.5 Kg Opera gateau | ||
| Description | Qty | Unit |
| OPERA SPONGE | 1 | KG |
| GANACHE | 0.03 | KG |
| COFFEE BUTTERCREAM | 0.15 | KG |
| TRUFFLE | 0.1 | KG |
| COFFEE POWDER | 0.05 | KG |
| SUGAR | 0.1 | KG |
| WATER | 0.1 | KG |
19. Passion Fruit Cheesecake
Preparation Method:
- Mix crème anglaise and passion fruit puree.
- Cream mascarpone and curd together.
- Mix into crème anglaise and add passion fruit puree.
- Slowly fold in whipped cream.
- Add gelatine mix and pour in the moulds.
- Refrigerate the molds in the refrigerator until set.
| Ingredients for 450Gms Passion Fruit Cheesecake | ||
| Description | Qty | Unit |
| Crème anglaise | 0.2 | ltr |
| Passion fruit puree | 0.06 | kg |
| Mascarpone cheese | 0.06 | kg |
| Hung curd | 0.02 | kg |
| Gelatin powder | 0.008 | kg |
| Whipped cream | 0.1 | kg |
20. Pineapple Gateaux
Preparation Method:
- Boil water and sugar to make sugar syrup.
- Cool and set aside.
- Slice the sponge horizontally in 3 layers.
- Layer each sponge with sugar syrup, whipped cream, and chopped pineapple.
- Finish the top of the cake and the sides with whipped cream.
- Pipe the whipped cream over the cake and garnish with pineapple wedges and roasted almond flakes on the sides.
| Ingredients for 700 Gms Pineapple Gateaux | ||
| Description | Qty | Unit |
| Vanilla sponge | 0.25 | Kg |
| Chopped pineapple | 0.08 | Kg |
| Whipped cream | 0.16 | Lit |
| Almond Slivers | 0.01 | Kg |
| Sugar | 0.1 | Kg |
| Water | 0.1 | Lit |
21. Pineapple upside-down cake
Preparation Method:
- First, prepare the mold. Grease the cake tin with butter and 30 gms of castor sugar.
- Arrange canned pineapple slices on the bottom and fill the gaps with cherries.
- Cream butter and sugar till fluffy. Add eggs one by one and beat well.
- Add milk and fold in sieved flour and baking powder along with the walnuts.
- Bake at 180 degrees for 40 minutes.
| Ingredients for 2 Kg Pineapple upside-down cake. | ||
| Description | Qty | Unit |
| Flour | 0.6 | KG |
| Baking powder | 0.02 | KG |
| Butter | 0.24 | KG |
| Castor sugar | 0.33 | KG |
| Eggs | 0.2 | KG |
| Milk | 0.08 | KG |
| Vanilla essence | 0.006 | KG |
| Walnuts | 0.16 | KG |
| Pineapple slices | 0.3 | KG |
| Canned cherries | 0.05 | KG |
| Castor sugar | 0.03 | KG |
22. Poundcake
Preparation Method:
- BeatBeat / Beating is a method to move a whip or spoon rapidly back and forth to blend products together... the butter and sugar till creamy along with vanilla pods.
- Add eggs one by one and keep creaming until the mixture is fluffy.
- Sift the flour along with the baking powder.
- Pour the contents into a lined mold and bake at 200 deg C for the initial 10 minutes and then at 180 Deg for another 35 minutes.
| Ingredients for 1 Kg Poundcake | ||
| Description | Qty | Unit |
| Eggs | 0.250 | KG |
| Flour | 0.250 | KG |
| Sugar | 0.250 | KG |
| Butter | 0.250 | KG |
| Vanilla pods | 0.005 | KG |
| Baking powder | 0.005 | KG |
23. Sacher Torte
Preparation Method:
- Boil sugar with water to make syrup and cool.
- Smoothen out the apricot jam with a palette knife.
- Slice the Sacher sponge into two halves.
- Apple sugar syrup and sandwich the two halves with apricot jam.
- CoverCover - Cover is the space on the table allotted for table-wares to the guest to consume his/her mea... the top and the sides of the cake with apricot jam and chill in the refrigerator.
- Pour the melted truffle over the cake.
- Write Sacher in slant font on the cake with a piping bag.
| Ingredients for 1.5 Kg Sacher Torte | ||
| Description | Qty | Unit |
| Sacher Sponge | 1 | KG |
| Sugar | 0.1 | KG |
| Water | 0.1 | LITRE |
| Apricot jam | 0.13 | KG |
| Truffle | 0.2 | KG |
Whether you are looking to impress guests or simply satisfy a craving, mastering the basics of pastries, cakes, and desserts is a worthwhile endeavour for any baker or pastry chef.
