METHOD

SOFT ROLL
BAKING TEMPERATYRE:200'C
INGREDIENTS QUANTITY
BREAD FLOUR 320G
SOFT FLOUR 60G
SUGAR 35G
SALT 5G
BUTTER 5G
WATER 175ML
DRY YEAST 10G
EGG 1 NO
MILK 3OML
 METHOD
1. MIX THE FLOUR AND YEAST FOR 30 SECONDS ON 1 ST SPEED
2. ADD SALT,SUGAR BREAD IMPROVER AND COLD WATER AND
MIX ON SPEED AND MIX FOR 2MINUTES AND ADD
SHORTENING
3. MIX FOR ANOTHER 8 MINUTES UNTIL DOUGH DOUBLES IS
EASTIC.
4. FERMENT FOR 1 HOUR UNTIL DOUH DOUBLES IN SIZE.
5. SCALE 4 PLECES AT 450GM EACH.
6. ROUND UP AND REST THE DOUGH FOR 15MINUTES. ON THE
SANDWICH LOAF BENCH COVERED WITH A PLASTIC TO PREVENT SKINNING.
BAKING TEMPERATURE:240'C 7. MOULD INT SWISS ROLL SHAPE AND PLAE INTO BIG TINS WITH
SEAM DOWN.
INGEDIENTS QUANTITY
8. ALLOW DOUGH TO PROOF AT 37 FOR 45 MINUTES- 1 HOUR
BREAD FLOUR 250
UNTIL THE DOUGH RISES TO 1 CM FROM THE TOP OF THE
INSTANT YEAST 5
PAN, AND THEN COVER IT.
SALT 5
9. BAKE AT 240 FOR 30 MINUTES.
SUGAR 15
WATER 160
SHORENING 15
BREAD IMPROVER 4
 METHOD
1. CREAM BUTTER AND ICING SUGAR UNTIL LIGHT AND FLUFFY
2. ADD VANILA AND MIX WELL
3. ADD IN FLOUR AND MIX WELL
4. LASTLY ADD IN THE MILK, DO NOT OVEN MIX.
5. REST FOR 10 MINUTES BEFORE BAKE

SCONE
BAKING TEMPERATURE:210'C
INGREDIENTS QUANTITY(GM)
BUTTER 125
VANILLA ESSENCE FEW DOPS
ICING SUGAR 75
CAKE FLOUR 340
BAKING POWDER 17
MILK 150ML
 METHOD:
1. COMBINE CAKE FLOUR, WHOLEWHEAT FLOUR, SALT, BAKING
POWDER AND BAKING SODA IN MIXING BOWL. ADD IN BUTTER
WITH PADDLE ATTACHMENT UNTIL BUTTER RUCED TO THE SIZE OF
SMALL PEAS.
2. ADD IN BUTTER MILK ANG MIX ALL INGREDIENTS UNTIL WELL
MENU ITEM:SAVOURY IRISH SODA BREAD
CMBINED.
BAKING TEMPERATURES:190'C
3. DIVIDE THE DOUGH INTO 2 EQUAL SIZES AND ROLL IT INTO LOAVES.
DUST THE TOP OF THE LOAVES WITH BREAD FLOUR.
INGEDIENTS QUANTITY:GM
4. USING A SHARP KNIFE, CUT A CROSS ON TOP OF THE LOAVES.
5. BAKE AT 90'C FOR 1 HOUR UNTIL DARK GOLDEN BROWN COLOUR
CAKE FLOUR 72
WHOLEWHEAT FLOUR 43
SALT 1
BAKING POWER 1
BAKING SODA 1
BUTTER 22
BUTTER MILK 100
BREAD FLOUR AS NEEDED
 METHOD:
FOR SPONGE
1. DISSOLVE THE YEAST AND SUGAR IN WARM WATER.
2. ADD IN THE BREAD FLOUR, MIX UNTIL SMOOTH.
3. COVER AND LET IT STAND UNTIL DOUBLE IN SIZE,FOR ABO 30
MINUTES.
FOR DOUGH
1. COMBINE THE SPONGE WITH WARM WATER, SALT AND BREAD FLOUR,
MENU ITEM: UNLEAVENED PITA BREAD FOLLOW BY OLIVE OIL. KNED UNTIL SMOOTH AND ELASTIC.
BAKING TEMPERATURES:246'C 2. ROUND UP THE DOUGH INTO A SMOOTH BALL, PLACE IT IN THE OLI
INGERDIENTS QUANTITY:GM BOWL, COVER AND FERMENT FOR ABOUT 1 HOUR 30 MINUTES.
FOR SPONGE 3. PUNCH DOWN THE DOUGH AND DIVIDE INTO 115G EACH, ROUND UP
BREAD FLOUR 100 TO A SMOOTH BALLS. COVER THE DOUGH FOR MINUTES TO LET THE
SUGAR 4 DOUGH PROOF AND GLUTEN RELAX.
YEAST 1.5 4. FOR SHAPING, FLATTEN ANG ROLL OUT THE DOUGH TO A 7-INCH DISK,
WARM WATER 90 AND STAND AT ROOM TEMPERATURE UNTIL SLIGHTLY PUFFED.
5. BAKE AT 240'C UNTIL LIGHT GOLDEN BROWN FOR ABOUT 4 MINUTES
FOR DOUGH
BREAD FLOUR 144.5
SALT 5
WARM WATER 90
OLIVE OIL 20
 METHOD:
1. IN THE LARGE BOWL DISSOLVE YEAST WARM WATER. LET STAND
ABOUT 10 MINS.
2. STIR IN SUGAR, MILK, EGG, SALT, AND FLOUR TO FROM A SMOOTH
DOUGH. PLACE THE DOUGH IN WELL OILED BOWL, COVER AND LET IT
RISE FOR ABOUT 1 HOUR.
3. PUNCH DOWN THE DOUGH, KNEAD IN GARLIC. DIVIDE DOUGH INTO
MENU ITEM: NAAN SMALL BALLS, ROUND UP AND ARRANGE ON TRAY WITH COVERED
BAKING TEMPERATURES:200'C AND LET IT RISE ABOUT 30 MINUTES.
INGREDIENTS: QUANTITY:GM 4. ROLL THE BALL INTO A THIN LATER AND BAKE UNTIL BROWNED.

DRY YEAST 2
WARM WATER 70
SUGAR 15
MILK 15
BEATEN EGG 1/4 NO
SALT 3
BREAD FLOUR 175
GARLIC 2
MELTED BUTTER 15
 METHOD:
1. CREAM BUTTER AND LCING SUGAR AND VANILLA UNTIL
LIGH AND FLUFFY
2. ADD IN EGG GRADULLY, BEAT UNIL SMOOTH
3. FOLD IN THE CAKE FLOUR AND G.ALMOND, MIX WELL
MENU ITEM: FRANGIPANE TART FILLING (ALMOND CREAM) 4. FILL INTO THE PREPARE TART MOULD AND BAKE IN A
BAKING TEMPERATURES: 170'C PREHEAT OVER AT 170'C FOR ABOUT 10 MINUTES OR HALF
BAKE.
INGREDIENTS: QUANTITY:GM 5. REMOVE FROM THE OVEN ANF TOP IT WITH SOME
BUTTER 80 PEACHES
LCING SUGAR 65 6. CONTINUE TO BAKE UNTIL GOLDEN BROWN
VANILLA ESS FEW
EGGS 1/2
GROUND ALMOND 65
CAKE FLOUR 16
 METHOD:
1. ROLL THE SWWEET SHORT PASTRY AND LINE THE TART
MOULD
2. SAUTE THE APPLE LIGHTLY WITH BUTTER UTIL SLIGHTLY
SOFTENED AND BROWN
3. ADD 50 GM SUGAR AS THE APPLE COOKD
4. COMBINE WATER WITH CORNSTARCH AND MIX WELL
5. ADD THE STARCH MIXTURE TO THE APPLE AND BRING IT
MENU ITEM: APPLE PIE TO A BOIL UNTIL THE LIQUID THICKEN ND CLEAR
BAKING TEMPERATURES:170'C 6. REMOVE FORM THE HEAT AND ADD THE REMAINING
INGREDIENTS: QUANTITY:GM INGREDIENTS
FILLING 7. STIR GENTLY UNTIL THE SUGAR IS DISSOLVED AND BUTTER
GREEN APPLE 300 IS MELTED SET ASIDE AND LET IT COOL
SUGAR 50
WATER 30
CORN FLOUR 10
SUGAR 50
CINNAMON 1PINCH
BUTTER 15SAUTE APPLE
LEMON JUICE 1/2#
BUTTER 4
SALT A PINCH
 METHOD:
1. ROLL THE SWEET SHOR PASTRY AND LINE THE TART MOULD
2. BOIL HONEY, BUTTER AND CORN FLOUR AND SET ASIDE TO COOL
3. POUCH THE PEAR WITH SOME SYRUP UNTIL SOFT.COOL
4. ARANGE THE SLICED PEAR IN THE TART MOULD AND FILL UP WITH THE
HONEY SYRUP
MENU ITEM: PEAR STREUSEL TART 5. TO PREPARE THE STREUSEL, RUP BUTTER, SALT, BROWN SUDAR AND
BAKING TEMPERATURES: 170'C BREAD FLOUR TOGETHER UNTIL SANDY TEXTURE
6. TOP THE TART WITH STREUSEL AND BAKE IIN A PREHEAT OVEN AY 170'C
INGREDIENTS: QUANTITY:GM FOR 30 MINUTES OR UNTIL GOLDEN BROWN
FILLING
HONEY 80
CORN FLOUR 16
BUTTER 20
POACHED PEAR 1.5#

THE STREUSEL
BUTTER 40
BROWN SUGAR 40
BREAD FLOUR 60
SALT 2 BIG PINCH
 METHOD:
1. ROLL THE SWEET SHORT PASTRY AND LINE THE TART MOULD
2. BAKE LINE UNTIL LIGHT GOLDEN BROWN
3. BOIL CREAM AND MILK AND REMOVE FROM HEAT
4. ADD CHOCOLATE AND MIX WELL
5. BEAT EGG LIGHTLY ,GRADUALLY STIR INTO THE WARM CHOCOLATE MIX
6. POUR IT INTO THE PRE BAKE TART SHELL AND BAKE AT 170'C UNTIL SET OR
ABOUT 15 MINUTES
MENU ITEM:CHOCOLATE TART
BAKING GEMPERATURES:170'C
INGREDIENTS: QUANTITY:GM
FILLING
HEAVY CREAM 45
MILK 45
DACK CHOCOLATE 60
EGG 20
 METHOD:
1. BOIL MILK, VANILLA AND HALF SUGAR
2. IN A SEPARATE BOWL, MIX EGG YOLK, ANOTHER HALF OF SUGAR AND
CORN FLOUR TOGETHER
3. UNTIL THE MILK START BOIL, ADD THE BOLLING MILK INTO THE EGG
MIXTURE SLOWLY, MIXWELL
4. RETURN EVERY THING BACK TO THE POT AND COOL UNTIL THE
CREAM THICKEN (USE MEDIUM HEAT)
MENU ITEM: FRUIT TART 5. LASTLY ADD BUTTER AND MIXWELL
6. COVER THE CREAM
INGREDIENTS: QUANTITY:GM
BUTTER 35
MILK 250
VANILLA ESS FEW DROPS
EGG YOLK 2#
CORN FLOUR 25
SUGAR 50
PIE DOUGH (RUB IN METHOD)

INGREDIENTS: QUANTITY:GM
BUTTER 60
SALT 3
WATER 25
CAKE FLOUR 100

METHOD:
1. MIX SALT AND WATER
2. RUB BUTTER AND FLOUR UNTIL MMIXTURE RESEMBERS CRUMBLUE
3. ADD SALT WATER INTO FLOUR MIXTURE AND MIX WELL. DO NOT. OVER MIX
4. WRAP AND CHILL UNTIL FIRM
 METHOD:
1. ROLL THE PIE DOUGH AND LINE THE TART MOULD
2. SAUTE ONION AND SAUSAGES AND FILL UP THE TART MOULD
3. TO MAKE THE CUSTARD, MIX EGG, CREAM, MILK,SALT,PEPPER AND
HERB TOGETHER
4. POUR THE CUSTARD INTO THE TART MOULD TOGETHER WITH THE
SAUSAGE FILLING
MENU ITEM:QUICH LORRAINE 5. LASTLY, SPRINKSOME GRATED CHEDDER AND BAKE IN A PREHEAT
BAKING TEMPERATURES:160'C OVEN AY 160'C FOR ABOUT 25 MINUTES WITHOUT TRAY AND HIGH
INGREDIENTS: QUANTITY:GM BOTTOM HEAT.
EGG 1#
MILK 25
WHIPPING CREAM 50
SALT PINCH
GROUND PEPPER PINCH
DRY HERB PINCH
GRATED CHEDDAR AS NEEDED
CHEESE
ONIOM SLICE AS NEEDED
CHICEN SAUSAGE 1#
MENU ITEM:HANG YOGHURT WITH BANANA
INGREDIENTS QUANTITY(GM)
YOGHURT 70
ICING SUGAR AS NEEDED
RIPED BANANA 100

METHOD
1. DRY THE YOGHURT BY POURING THE YOGHURT INTO CLOTH
STRAINER AND HANG UP FOR OVERNIGHT.
2. SLICE THE BANANA AND MIX IT WITH LEMON JUICE.
3. MIX THE DRY YOGHURT WITH SOME ICING SUGAR.
4. PLACE THE BANANA ON A GLASS BOWL THEN SERVE WITH
DRY YOGHURT.
COLD SABAYON (WITHOUT WINE)

INGREDIENT QUANTITY(GM)
FOR SIMPLE SYRUP
WATER 35
SUGAR 27

FOR SABAYON
EGG YOLK 40
SIMPLE SYRUP 50
WHIPPED CREAM 30

METHOD
1. BOIL WATER ANG SUGAR UNTIL CLEAR AND SET ASIDE TO COL.
2. MIX EGG YOLK ANG SYRUP IN A MIX BOWL, PLACE THE MIXING BOWL
OVER BAIN. MARIE AND WHIP UNTIL LIGHT, FROTHY AND PALE
3. REMOVE AND CONTINUE TO WHIP UNTIL COOL AND DOUBLE IN
VOLIME
4. GENTLY FOLD IN THE WHIPPED CREAM
 METHOD
1. PEEL AND CORE THE PEAR
2. BOIL WATER, GINGER, LEMON JUICE AND ZEST , CINNAMON, SUGAR AND
REDUCE TO A SIMMER
MENU ITEM:POACHED PEAR 3. PLACE THE PEAR INTO THE POACHING LIQUID UNTIL PEAR ARE TENDER AND
INGREDIENTS QUANTITY(GM) NOT TOO SOFT
WILLIAM PEAR 1#
WATER 500
GINGER 5
LEMON JUICE 1#
LEMON ZEST 1#
CINNAMON STICK 2#
SUGAR 250
VANILLA FEW DROPS
 METHOD
1. SOAK SOGO INWATER FOR 20 MINUTES.
2. BOIL THE WATER AND ADD THE SAGO INTO IT
3. SIMMER AT LOW HEAT UNTIL THE SAGO TURN INTO A
TRANSLUCENT PEARL
MENU ITEM: ROTE GRUTZE 4. WASH AWAY ALL THE STARCH WITH COOL RUNNING WATER
5. MIX THE JAM OR PUREE AND SUGAR TO TASTE WITH THE SAGO
INGREDIENTS QUANTITY(GM) 6. SERVE IN A GLASS WITH SABAYON
SAGO 60
WATER 400
RASPERRY PUREE/JAM AS NEEDED
SUGAR AS NEEDED
BERRIES AS NEEDED
SABAYON AS NEEDED
 METHOD:
1. SIFT ALL DRY INGREDEINTS
2. COMBINE ALL THE LIQUID
3. GRADUALLY STIR IN THE LIQUID INTO THE DRY INGREDIENTS,
MIX UNTIL SMOOTH BUT NOT OVER MIX
4. LET STAND FOR 30 MINUTES BEFORE USE
MENU ITEM: FRUIT FRITTER
INGREDIENTS: QUANTITY(GM)
CAKE FLOUR 50
BREAD FLOUR 50
RICE FLOUR 25
SUGAR 7
SALT 2
BAKING POWDER 2
EGGS 1#
MILK 110
OIL 8
VANILLA ESSENCE FEW DROPS
BANANA
APPLE
CEMPEDAK
CHOCOLATE SAUCE
STRAWBERRY COULIS
 METHOD
1. CUT ALL FRUIT IN SMALL CUBE
2. REMEMBER TO SOAK THE APPLE WITH SOME SALT WATER
3. BOIL WATER, SUGAR, CINNAMON AND VANILLA, SET ASIDE TO COOL
4. ADD SYRUP INTO MIX CUT FRUIT AND ALLOW TO INFUSE FOR 2-3HOURS
MENU ITEM: FRUIT COCKTAIL 5. CHILLE WELL BE SERVE
INGREDIENTS QUANTITY(GM)
FOR THE SYRUP
WATER 250
SUGAR 1
CINNAMON 1#
VANILLA FEW DROPS
GREEN APPLE 1/2#
STRAWBERRY 3#
GRAPE 4#
MANGOES 1/2#
ORENGE 1/2#
 METHOD:
1. PERHEAT OVEN TO 180'C
2. MELT CHCOLATE IN A DO-BOILE AND SET A SIDE.
3. CREAM THE BUTTER, SUGAR AND VANILLA IN A MIXING BOWL.
4. ADD EGG 1 AT TIME. MIX WELL.
5. FOLD IN DRY INGREDIENTS AND MIX WELL.
6. BLEND IT AND MIX WELL. COMBINE HOT WATER TOGETHER WITH
MENU ITEM: CHOCOLATE MUD CAKE COCOA POWDER AND MIX UNTIL A SMOOTH PASTE
BAKING TEMPERATURE:180'C 7. STIR IN HOT WATER FOLLOWED BY MELTED CHOCOLATE.
8. LASTLY FOLD IN YOGHURT.
INGREDIENTS QUANTITY
9. POUR INTO CAKE RING AND BAKE FOR AROUND 30 MINUTES AND LET
BUTTER 65G
IT COOL.
SUGAR 175G
10. SLICE THE CAKE IN 3 LAYERS AND SANDWICH WITH GANACHE.
EGGS 2NOS
11. COVER THE WHOLE CAKE WITH GANACHE AND CHILL.
CAKE FLOUR 150G
12. COAT THE CAKE WITH WARM GANACHE AND DECORATE AS NECESSARY.
COCOA POWDER 1TBSP
BAKING SODA 1TSP
SALT PINCH
WATER(HOT0 140G
CHOCLATE, MELTED 40G
YOGHURT 85G
 METHOD
1. PREHEAT OVEN TO 165'C
2. CREAM THE BUTTER AND SUGAR. ADD CHOCOLATE, EGG YOLK AND
VANIILLA
MENU ITEM: SACHER TORTE
3. WHIP THE EGG WHITE WITH THE SALT, ADD THE SUGAR AND WHIP
BAKING TEMPERATURE:165'C
TO SOFT PEAK.
INGRDIENTS QUANTITY(GM) 4. FOLD THE EGG WHITE INTO BATTER ALTERNATELY WITH THE FLOUR
BUTTER 125 5. BAKE IT IN THE OVEN, COOL.
SUGAR 125 6. SLICE THE CAKE INTO 2 LAYERS.
CHOCOLATE,MELTED 160 7. SANDIWICH THE LAYER TOGETHER WITH A LAYER OF APRICOT JAM.
EGG YOLK 125 8. MASK THE TOP AND SIDES OF THE CAKE WITH GANACHE, CHILLED.
VANILLA EXTRACT 4 9. PLACE THE CAKE ON A WIRE RACK ON A TRAY. ICE THE CAKE BY
EGG WHITE 190 POURING WARM CHOCOLATE GANACHE OVER IT.RUN A PALETTE
SALT 1 KNIFE OVER THE TOP AND TAP THE TRAY TO MAKE THE ICING
SUGAR 90 SMOOTH. UNTIL SET
CAKE FLOUR 125
 METHOD
1. PREHEAT OVEN TO180'C
2. MELT CHOCLATE AND BUTTER IN A DOUBLE BOILER, COOL.
3. MIX THE EGG, SUGAR AND VANILLA TOGETHER UNTIL WELL
BLENDED.
MENU ITEM: BROWNIES 4. BLEND IN THE CHOCOLATE MIXTURE.
BAKING TEMPERATURE:180'C 5. SIFT THE FLOUR AND FOLD IN
INGREDIENTS QUANTITY(GM) 6. FOLD IN THE NUTS.
UNSWEETENED CHOCOLATE 115 7. BAKE IN THE OVEN AROUND 45 MINUTES UNTIL 80% BAKED
BUTTER 150
EGG 900
SUGAR 130
SALT 1
VANILLA 7ML
BREAD FLOUR 60
WALNUT 60
HAZELNUT CRUST (BASE)

INGREDIENTS: QUANTITY(GM)
ROASTED HAZELUNT 45
CAKE FLOUR 38
SUGAR 38
BUTTER, SOFTENED 55
EGG 13

METHOD:
COMBINE EVERYTHING IN A MIXING BOWL. IX WELL.
SPREAD EVENLY ON THE BASE OF BAKING TIN. BAKE
UNTIL GOLDEN DROWN. SET ASIDE AND LET IT COOL.
 METHOD
1. PREHEAT THE OVEN TO 160'C
2. CREAM THE CHEESE, SUGAR ,LEMON ZEST,ORANGE ZEST IN A
MIXING BOWL UNTIL FLUFFY.
MENU ITEM: CHOCOLATE CHEESE CAKE 3. OCCASIONALLY SCRAP THE SIDE OF THE BOWL TO ENSURE THAT
BAKING TEMPERATURE:160'C MIXTURE IN SMOOTH
INGREDIENTS QUANTITY(GM) 4. ADD IN EGGS A LITTLE AT A TIME. MIX WELL
CHEESE CREAM 300G 5. ADD IN MELTED CHOCOLATE.
SUGAR 75G 6. IN A SEPARATE MIXING BOWL, LIGHTLY WHIP CREAM UNTIL IT
ORANGE ZEST 1NO FORMS SOFT PEAK.
LEMON ZEST 1NO 7. GENTLY FOLD IN WHIPPED CREAM INTO CHEESE MIXTURE.
EGG 90G 8. POUR BATTER INTO CAKE TIN.
WHIPPED CREAM 30G 9. SET THE FILLED CAKE TIN INTO ANOTHER LARGER PAN. FILL THE
CHOCOLATE, MELTED 100G LARGER PAN WITH WATER AND BAKE AT 160'C
 METHOD
1. PREHEAT OVEN TO 160'C
2. BEAT BUTTER AND SUGAR UNTIL PALE COLOUR OR UNTIL LIGHT
AND FLUFFY.
MENU ITEM: CHOCOLATE BUTTER CAKE 3. ADD IN EGGS ONE AT A TIME MIX WELL.
BAKING TEMPERATURE: 160'C 4. MIX COCOA POWDER , SUGAR AND WATER UNTIL DISSOLVE THEN
INGREDIENTS QUANTITY(GM) MIX INTO THE BUTTER MIXTURE.
BUTTER 125 5. FOLD IN FLO
SUGAR 175 6. POUR INTO CAKE RING AND BAKE FOR ABOUT 35 MINUTES.
EGG 2 1 /2
VANILLA ESSENCE FEW DROPS
CAKE FLOUR 125
COCOA POWDER 45
SUGAR 45
BAKING POWDER 1TSP
WARM WATER 50ML
CHOCOLATE MIRROR
INGREDIENTS QUANTITY(GM)
WATER 100
SUGAR 80
GLUCOSE 40
COCOA POWDER 30
DARK COUVER TURE 80
BUTTER 40

METHOD
1. BOIL WATER, SUGAR, GLUCOSE, AND COCOA POWDER.
2. REMOVE FROM HEAT. ADD IN DARK COUVERTURE FOLLOW BY
BUTTER
3. STIR UNTIL SHINNING, ALLOW TO COOL
CHOCOLATE GANACHE

INGREDIENTS QUANTITY(GM)
WHIPPED CREAM 100
DARK COUVERTURE 100

METHOD
1. BOIL WHIPPING CREAM.
2. REMOVE FROM HEAT, ADD IN DARK COUVERTURE AND STIR UNTIL COMPLETELY
MELTED.
CHUOX PASTE (CREAM PUFF)
INGREDIENTS QUANTITY(GM) METHOD
BREAD FLOUR 50 1. BOIL WATER ,SALT,BUTTER AND SUGAR
CAKE FLOUR 45 2. ADD ALL FLOUR AT ONCE AND STIR TO FORM A DOUGH THAN REMOVE
BUTTER 50 FROM HEAT, IT WELL NOT STICK THE SIDE OF THE PAN
WATER 125 3. TRANSFER TO A MIXING BOWL AND STIR TO ALLOW THE DOUGH TO
EGGS 3 COOL
SALT A PINCH 4. ADD EGG ONE BY ONE OR SLOWTY AND MIX IT UNTIL SMOOTH
SUGAR A PINCH 5. THE PASTE SHOULD BE SMOOTH AND SHINING AND IN A DRIPING
CONSISTENCY
6. FILL THE PASTE IN A PIPPING BAG AND PIPE INTO DESIRED SHAPES(
CREAM PUFF,ELCAIR,SWAM)
7. BAKE IN A PREHET OVEN FOR ABOUT 20-30 MINUTES OR UNTIL DARK
BROW
PASTRY CREAM (CUSTARD CREAM)

INGREDIENTS QUANTITY(GM)
BUTTER 35
MILK 250
VANILLA FEW DROPS
EGG YOLK 2#
CORN FLOUR 25
SUGAR 50

METHOD
1. BOIL MILK,VANILLA AND HALF SUGAR
2. IN A SEPARATE BOWL, MIX EGG YOLK, ANOTHER HALF OF SUGAR AND CORN FLOUR
TOGETHER
3. UNTIL THE MILK START TO BOIL, ADD THE BOLLING MILK INTO THE EGG MIXTURE
SLOWLY, MIXWELL
4. RETURN EVERT THING BACK TO THE POT AND COOL UNTIL THE CREAM THICKEN (USE
MEDIUM HEAT)
5. LASTLY ADD BUTTER AND MIXWELL.
6. COVER THE CREAM
 METHOD
1. BEAT TOGETHER BUTTER, VANILLA AND BROWN SUGAR UNTIL WELL
MIXED.
2. STIFT TOGETHER FLOUR AND BAKING SODA 3 TIMES.
MENU ITEM:CHOCOLATE CHIPS COOKIES 3. ADD INTO BATTER FOLLOWED BY CHOCOLATE CHIPS AND NUTS.
BAKING TEMPERATURE:170'C 4. MIX UNTIL EVERYTHING IS COMBINED BUT DO NOT OVER MIX
5. BAKE AT170'C
INGREDIENTS QUANTITY(GM)
BUTTER 100
BROWN SUGAR 60
CAKE FLOUR 100
BAKING SODA 2
CHOCOLATE CHIPS 70
WALNUTS 50
VANILLA ESSENCE FEW DROPS
 METHOD
SPONGE METHOD
1. COMBINE THE EGGS, SUGAR, AND SALT. STIR OVEN HOT WATER TO
WARM THE MIXTURE, THEN WHIP UNTIL THICK AND LIGHT.
2. FOLD IN THE VANILLA AND ORANGE ZEST.
3. SIFT TOGETHERTHE FLOUR AND BAKING POWDER. FOLD INTO THE
THE EGG MIXTURE.
MENU ITEM:BISCOTTI 4. MIX THE ALMONDS.
BAKING TEMPERATURE:160'C MAKE UP
BAR METHOD.SCALE AT 1 IB (9500G). SHAPE INTO LAGS 2-21/2 IN.
INGEDIENTS QUANTITY(GM)
(6CM) THICK. DO NOT FLATTEN THE LOGS (THE DOUGH WILL BE
EGGS 75
STICKY AND SOMEWHAT DIFFICULT TO HANDLE).EGG WASH.
SUGAR 130
BAKING
SALT 4
325'F (160'C) FOR ABOUT 3-40 MINUTES, OR UNTIL LIGH GOLDEN.
VANILLA EXTRACT 2
FINISHING
ORANGE ZEST,GRATED 1
LET COOL SLIHTLY. SLICE DIAGONALLY 1/2 IN. (12MM) THICK.
PASTRY FLOUR 210
PLACE CUT SIDE DOWN ON SHEET PANS.BAKE AT 250'F(135'C) UNTIL
BAKING POWDER 5
TOASTED AND DRY, ABOUT 30 MINUTES
BLANCHED ALMONDS 75
 METHOD
1. PREHEAT OVEN TO 170'C
2. PLACE BUTTER, ICING SUGAR AND SUGAR IN A MIXING BOWL FITTED WITH
THE PADDLE ATTACHMENT.
3. MIX UNTIL JUST COMBINED.
MENU ITEM:ALMOND SHORTBREAD 4. ADD IN ALL OF THE EGG YOLK TO ABOVE.
BAKING TEMPERATURES:170'C 5. LASTLY MIX IN ALL THE DRY INGREDIENTS AND MIX EVERYTHING COMES
INGREDIENTS QUANTITY(GM) TOGETHER.
BUTTER,SOFTENED 150 6. PLACE THE DOUGH ON A PAPER LINED SHEET PAN. PRESS THE DOUGH AS
SUGAR 80 FLAT AS POSSIBLE.
ICING SUGAR 80 7. COVER AND REFRIGERATE UNTIL FIRM ENOUGH TO WORK WITH.
EGG YOLK 40 8. UNMOULD THW CHILLED DOUGH AND PLACE ON THE TABLE.
VANILLA FEW DROPS 9. CUT THE DOUGH INTO STRIPS OF 3.5CM WIDE.
ALMOND FLOUR 60 10. SLICE THE DOUGH INTO PIECES AND ARRANGE ON BAKING TRAY.
CAKE FLOUR 180 11. BAKE UNTIL GOLDEN BROWN.
MENU ITEM:ALMOND TUILES
BAKING TEMPERETES:190'C
INGREDIENTS QUANTITY(GM)
SUGAR 80
FLACKE ALMOND 90
BREAD FLOUR 15
EGG WHITE 45
MELTED BUTTER 15

METHOD
1. MIX THE SUGAR, ALMOND,AND FLOUR IN A BOWL
2. ADD THE EGG WHITE AND MELTED BUTTER. MIX WELL.
3. DROP BY THE TEASPOON IN A SILPAT,FLATTEN THE MIXTURE SO IT IS FLAT AND
THIN
4. BAKE AT 190'C UNTIL BROWN
 METHOD
1. BEAT BUTTER,SUGAR AND VANILLA ESSENCE UNTIL CREMY.
2. ADD IN THE EGG GRADUANLLY.
3. SIFT THE FLOUR, COMBINED WITH SALT.
MENU ITEM:LANGUE DU CHAT 4. ADD THE FLOUR MIXTURE INTO THE BUTTER MIXTURE.
BAKING TEMPERATURES:200'C 5. USING A PASTRY BAG FITTED WITH A PLAIN TUBE, PIPE ONTO BAKING
TRAY
INGREDIENTS QUANTITY(GM) 6. BAKE AT 200'C FOR ABOUT 12 MINUTES UNTIL GOLDREN BROWN
BUTTER 60
SUGAR 125
EGG 55
CAKE FLOUR 125
SALT AS NEEDED
VANILLA ESSENCE AS NEEDED
 METHOD
1. BEAT TOGETHER BUTTER,SALT AND SUGAR UNTIL BUTTER IS SOFTENED.
2. SLOWLY ADD IN EGGS A LITTLE AT A TIME. SCRAPE THE SIDES OF THE BOWL
FROM TIME TO TIME.
MENU ITEM:BUTTER COOKIES 3. ADD IN VANILLA
BAKING TEMPERATURE:160'C 4. LASTLY ADD IN ALL THE FLOUR
INGREDIENTS QUANTITY(GM) 5. MIX UNTIL WELL COMBINED BUT DO NOT OVER MIX.
BUTTER 115 6. FILL BATTER IN A PASTRY BAG FITTED WITH A STAR NOZZLE.
SUGAR 70 7. PIPE COOKIES INTO DESIRED SHAPES ONTO A BAKING TRAY LINED WITH
EGGS 1/ BAKING PARCHMENT
2
FLOUR 100 8. BAKE UNTIL GOLDEN BROWN
BREAD FLOUR 50
SALT A PINCH
VANILLA FEW DROPS
 METHOD
1. PREHEAT OVEN TO 170'C.
2. IN A MIXER WITH THE PADDLE ATTACHMENT,MIX THE
BUTTERAND SUGAR
MENU ITEM:OATMEAL COKIES 3. FOLD IN ALL THE DRY INGREDIENTS TO ABOVE AND MIX WELL.
BAKING TEMPERATURE:170'C 4. SPRINKLE SOME FLOUR ON THE TABLE; ROLL THE COOKIES
INGREDIENTS QUANTITY(GM) DOUGH INTO 7MM THICKNESS.
BUTTER 200 5. CUT THE DOUGH INTO DESIRE SHAPE AND ARRANGE ON BAKING
SUGAR 100 TRAY.
QUAKET OAT 115 6. BAKE IT IN THE OVEN UNTIL LIGH BROWN.
CAKE FLOUR 115 7. SPRINKLE SNOW POWDER ON THE COOKIES BOFORE SERVING.
RICE FLOUR(PLUHINIOUS) 55