Basic Pastries, Cakes and Desserts For Bakers and Pastry Chef
1. Apple Pie
Preparation Method:
-
Line 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 with another layer of sweet paste apply egg wash.
-
Bake 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 biscuit well and add the melted butter.
-
Line the mould with the biscuit mix at the base and blind bake.
-
Cream together cream cheese and sugar.
-
Add the eggs slowly and vanilla essence.
-
Mix cornflour into it, Fold in yoghurt.
-
Fill up the mould to three fourth 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:
-
It is better to use over-ripened black bananas.
-
Whip egg and sugar till light and fluffy.
-
Add banana mixture to the egg mixture.
-
Sift flour with baking soda, cornflour, cinnamon and add chopped walnuts.
-
Fold the flour into the egg and banana mixture.
-
Pour the mixture in the lined tins and bake in the oven at 160ºC for 45 minutes.
-
Let it cool and 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 |
Oil | 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 Charlotte
Preparation Method:
-
Select a mould and line it with butter.
-
Then line it with thin slices of Swiss roll, make sure no gaps are left.
-
Then pour half the mould 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 other sponge.
-
Chill 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 Cake
Preparation Method:
-
Boil 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.
-
Pipe 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 on the base of the moulds
-
Boil sugar, milk, vanilla essence together.
-
Set 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 and dip the top of 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 gelatine in a double boiler and add to the mix.
-
Pour in the mould 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 |
Truffle | 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 golden caramel colour.
-
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 little caramel from the top.
-
Garnish 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 in 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 | Litre |
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 the 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 2 cms thick circular sheet (one larger in size).
-
Place the filling on the sheet that is smaller in size.
-
Put more filling in the centre and less on the sides.
-
Brush the sides of the disc and cover with the larger sheet press the edges to stick both the bases.
-
Pinch the sides to seal the gateaux and brush the top with the egg yolks.
-
Score 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 Dough | 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 into 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 in a baking dish.
-
Spread sugar syrup over it to soak them.
-
Melt truffle and pour over the mud pie.
-
Garnish with cashew nuts and bake in the oven at 180 Deg 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 in 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 whip cream.
-
Add gelatine and mix and pour in the moulds.
-
Refrigerate the moulds 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 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 mould. Grease the cake tin with butter and 30 gms 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:
-
Beat 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 mould 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.
-
Cover 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 |