18 Basic Creams and Pastes Used By Bakers And Pastry Chefs

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

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 into the eggs along with milk and cream.

  • Keep the mixture in the room temperature for at least 2 hours to ferment and mature.

  • Keep refrigerated until use.

   Ingredients for 3 kg Waffle Batter  
Description Qty Unit
Eggs 0.75 KG
Sugar 0.075 KG
Cream 0.75 LITRE
Milk 0.75 LITRE
Flour 0.75 KG
Baking powder 0.01 KG
 

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
Description Qty Unit
Cooking Cream 1 KG
Dark Couverture chocolate 1.5 KG
Sugar syrup 0.1 KG
 

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
Description Qty Unit
Sugar 1 KG
Flour 3 KG
Egg 0.4 KG
Butter 2 KG

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 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 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
Description Qty Unit
Flour 1 KG
Egg 0.2 KG
Butter 2 KG
Salt 0.01 KG 

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, whisk.

  • Pour in 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
Description Qty Unit
Milk 1 KG
Sugar 0.2 KG
Egg 0.5 KG
Corn flour 0.05 KG
Custard powder 0.05 KG

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
Description Qty Unit
Lime juice 0.05 Kg
Egg yolk 0.05 Kg
Sugar 0.05 Kg
Butter 0.05 Kg

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
Description Qty Unit
Milk 1 LITRE
Sugar 1 KG
Flour 1 KG 
 

8. Italian Meringue

Creams and Pastes Used By Bakers & Pastry Chefs - Italian 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.

  • Meanwhile, the eggs are whipping, boil water and sugar to a temperature of 110 Deg.

  • Add this sugar syrup to the meringue, whisking all the time until it stands in firm peaks.

  • This is a stable meringue but should be used immediately.

   Ingredients for 300 Gms Italian Meringue
Description Qty Unit
Castor sugar 0.3 KG
Egg whites 0.5 KG
Castor sugar 0.15 KG
water 0.3 KG

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
Description Qty Unit
 Butter Cream 1 KG
Italian Meringue 1 KG

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 remaining sugar.

  • When the milk comes to a boil, add some amount of milk to egg yolk mixture to temper them.

  • 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
Description Qty Unit
Milk 0.5 LITRE
Fresh cream 0.5 LITRE
Yolk 0.3 KG
Sugar 0.2 KG

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
Description Qty Unit
Cooking Cream 1 KG
Dark Couverture chocolate 0.5 KG

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
Description Qty Unit
Castor 0.2 KG
Egg whites 0.1 KG 

13. Crème Chiboust

Creams and Pastes Used By Bakers & Pastry Chefs - Crème 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
Description Qty Unit
Pastry cream (see recipe) 1 KG
French Meringue ( see recipe) 1 KG
Gelatine 0.05 KG

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 deg 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
Description Qty Unit
Water 1 LITRE
Butter  0.4 KG
Flour 0.6 KG
Eggs 18 pcs

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 fo further usage at room temperature.

  • This is a basic buttercream.

  • You could add flavours and colours of your choice.

   Ingredients for 600 gms Butter Cream
Description Qty Unit
Unaltered Butter 1 KG
Icing Sugar 0.5 KG
Vanilla pods 0.002 KG

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, 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 on a baking sheet.

  • Bake at 200 deg C until the snap is crisp and golden brown.

  • Cool it before it can be removed and used.

  • It can be moulded into shapes whilst it is warm or it will set brittle.

   Ingredients for 600 gms Brandy Snaps
Description Qty Unit
Honey 0.09 KG
Sugar 0.18 KG
Maida 0.09 KG
Butter 0.18 KG
Brandy 0.05 LITRE 
 

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 remaining sugar.

  • Soak the gelatine in cold water and then melt over low heat or double boiler.

  • When the milk comes to a boil, add some amount of milk to egg yolk mixture to temper them.

  • 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 flavourings.

   Ingredients for 3600 gms Bavarian Cream
Description Qty Unit
Milk 1 LITRE
Sugar 0.25 KG
Gelatine 0.05 KG
Egg yolk 0.3 KG
Whipped cream 2 KG

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
Description Qty Unit
Butter 1 KG
Castor sugar 1 KG
Eggs 0.6 KG
Almond powder 1 KG
Flour 0.05 KG

 

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