FOCCACIA {Italy}

Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Flour 100 Gms

Fresh rosemary 2 -3 Sprig
Fresh yeast 20 Gms
Lukewarm water 100 Ml
Salt ½ Tsp
Olive oil 30 Ml
Freshly ground pepper 1/8 Tsp
METHOD:

1. Gradually draw in flour with the scraper and work it into the other ingredients to
form a smooth dough (soft and sticky).
2. Sprinkle the dough and your hands with flour, and knead lifting the dough up and
throwing it down until it is very smooth, elastic and forms a ball.
3. Cover the dough with a damp towel and brush a large bowl with olive oil.
4. Once the dough has doubled in bulk, brush a swiss roll tray with olive oil.
5. Turn the dough onto a lightly floured work surface and knead with your hands.
6. Flatten the dough to fill the tin evenly. Cover the dough with a dry duster and let rise
in a warm place until puffed.
7. Heat the oven to 200 C. Brush the dough with remaining oil. Poke the dough with
fingers all over to form deep dimples and then with remaining rosemary.
8. Bake the Foccacia in hot oven until crisp crusted and brown on top.
9. Cut or break into pieces, and serve warm as snacks or appetizer at an informal
supper.

CHARACTERISTICS:
Crust texture soft, Crumb texture-close and spongy, Colour-light golden brown
An Italian olive oil flat bread, of very ancient origin, since it bakestone days. It is hearth bed, traditionally flung
into the oven just after the fire has been racked out, when the temperature is still too high to bak larger loaf
without burning the crust. In northern Italy it plays a similar role to that of pizza in the south- eaten as a
snack(frequently as street food) or with cheese or antipasti. Oiginating from Genoa( and related to fougasse or
fouace from the south of france) but now made over Italy, including the south, foccaci all Genovese is made
with pleanty of olive oil and salt. It is usually bbaked( traditionally in arge round copper baking tins) , but
occasionall fried. There are amny different variations, for example with onions, chard, salt cod or
mozerrala.Schiaccata is the foccacia o Tuscany, often with herbs and pan sciocco ( also pane toscano) is the
unsalted version, traditionally eaten with salty foods.
 CREME BRULEE (Fr)
Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Milk 75 Ml
Cream 40 Ml
Eggs 1
Powdered sugar 15 Gms
Castor sugar / brown 15 Gms
sugar
Vanilla essence Few drops

METHOD:

1. Boil the cream and milk.

2. Beat the eggs, sugar and essence till the sugar dissolves.
3. Combine the milk with this and stir well.
4. Strain and pour onto an ovenproof dish.
5. Place in a water bath and bake in a moderately hot oven for about 1 hour (till the
custard is set).
6. Keep aside to cool. Refrigerate well.
7. Sprinkle the top with remaining castor sugar / brown sugar, and flash in the
salamander for sugar to caramelise just before service.

CHARACTERISTICS:

Texture soft and creamy

Colour creamy yellow

Crème Brûlée also known as Burnt cream, CremaCatalana, orTrinity cream is

a dessertconsisting of a rich custard base topped with a contrasting layer of hard caramel. It is
normally served at room temperature.
The custard base is traditionally flavored with vanilla, but can also be flavored
with lemon or orange(zest), rosemary, lavender,chocolate, Amaretto, Grand
Marnier, cinnamon, coffee,liqueurs, green tea, pistachio,hazelnut, coconut, or other fruit
 VIENNA BREAD
Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Flour 100 Gms

Yeast 10 Gms
Salt 10 Gms
Sugar 30 Gms
Fat 30 Gms
METHOD:

1. To produce quality Vienna bread, the dough should be fully fermented but not over
aged.
2. Young dough will result in loaves with a tough rubbery crust, while loaves from over
fermented dough will have a hard brittle crust.
3. Vienna loaves are made up in great variety of shapes, the most popular being the
pointed shape. Vienna bread should have almost full prove before it is placed in the
oven.
4. The loaves are usually given 2-3 more diagonal cuts before being loaded into the
oven.
5. Sesame or poppy seeds are sometimes sprinkled on the loaves before baking (give
water wash before putting seed).

CHARACTERISTICS:

The interior characteristics of Vienna bread differ from pan bread. The grain is more open with some
holes, the crumb drier.Testure is harsher.The crust and crumb are more thoroughly baked than the
pan bread, which accounts for the fine flavour and taste.

Vienna bread is a type of bread that is produced from a process developed inVienna, Austria, in the
19th century.The Vienna process in part used highmilling of Hungarian grain, cereal press-
yeast for leavening, and care and thought in the production process. In Vienna leaven is never used
for making the rolls and small goods for which that city is famous. Viennese bakers use either
brewers' yeast or a ferment, prepared by themselves, of which the basis is an infusion of hops.Vienna
yeast was propagated utilizing a mashof malted corn, barley, and rye.  The dough is placed into
the oven under a ceiling of steam or, alternatively, the oven is injected with steam as soon as the loaf
is loaded. This adds moisture to the body, the crumb, of the bread which delays establishment of the
crust and tends to prevent cracking, resulting in a more evenly risen and thinner crust as well as a light
and airy crumb.
When the steam is gone (sometimes today, withdrawn), the dry heat of the oven bakes the crust,
producing its characteristically slightly crisp and flaky texture.
Vienna bread is typically formed as an oblong loaf, but can be baked in other shapes.
As a longer loaf, it may well have been the origin of French bread as bakers there attempted to adopt
the steam method to produce their baguettes.
 MOUSSE AU CHOCOLATE
{France}

Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Dark chocolate 125 Gms

Butter (unsalted) 50 Gms
Eggs 3
Sugar 50 Gms
Orange rind/ coffee For
extract/ rum (any one flavour
of these)

METHOD:

1. Melt chocolate in bain marie.

2. Incorporate butter and mix well.
3. Off the fire, add yolks.
4. Beat whites, adding sugar at the end.
5. Fold in chocolate mix.
6. Mousse can be flavoured either with coffee extract, chocolate, or rum.
7. It can be served in sundae canapés or champagne saucers.

CHARACTERISTICS:

Texture light and creamy

Colour light chocolate

It is a sweet , smooth , creamy desert or a savory.

A light preparation, either sweet or savory in which the ingredients are

whisked or blended and then folded together.
 BREAD STICKS
Recipe for 4 – 6 portions:

INGREDIENTS QUANTITY UNIT

Flour 250 Gms

Sugar 15 Gms
Salt 5 Gms
Fat 15 Gms
Yeast 5 (optional) Gms
Flavours As desired
Water 130 Ml

METHOD:

1. Make soft dough.

2. Leave the dough covered with a damp cloth for ½ hour.
3. Divide the dough into equal portions and roll each portion into long sticks.
4. Brush with oil and bake at 150 C for 30 – 40 minutes.

CHARACTERISTICS:

Crust texture crisp

Crumb texture crisp and crumbly

Colour golden brown

 SOUFFLE A LA MILANNAISE
Recipe for 4 portions:

INGREDIENTS QUANTIT UNIT

Y

Eggs 1
Sugar 40 Gms
Lemon juice ½
Gelatine 5 Gms
Lemon zest ½
Cream 70 Ml

METHOD:

1. Place yolk, sugar, and lemon juice, zest over a bain-marie and whisk until thick and
creamy.
2. Soak gelatine. Melt and add to the above custard. Cool and add whipped cream and
egg white. Fold.
3. Add colour, if necessary.
4. Pour in moulds and refrigerate.
5. De – mould when set; roll it over crushed biscuits and nuts. Decorate with whipped
cream.

CHARACTERISTICS:

Texture light and creamy

Colour light yellow

 BROWN BREAD
Ingredient Quantity Units
s
Refined 110 Gms
flour
Whole 110 Gms METHOD
wheat
flour  Mix dry ingredients and make a well in the center
Water 50 Ml  Dissolve in yeast and add to the dry ingredients and
Yeast 10 Gms make a dough.
Salt 3 Gms  Leave it for fermentation for 1 hour.
 Knockback, scale and tighten the dough.
Fat 10 Gms
 Mould it in a greased loaf tin.
Eggs 1 No.  Bake at 370 degrees Fahrenheit for 30-40 mins.
Caramel 1 Tbsp  Remove and glaze with oil.

CHARACTERISTICS :

Texture (crumb) Soft and spongy

Texture (crust) Brittle

Colour Golden Brown

Pate des pommes

Ingredient Quantity Units
s
Flour 100 Gms
Butter 70 Gms
Egg 3 Nos
Sugar 45 Gms
Brown 50 Gms Method:-
sugar
Bread 1-2 Slices
Apple 2-3 Nos
Mixed nuts 20 Gms
  In a mixing bowl add flour, sugar and fat. Rub until a sandy texture is obtained.
 Add in whisked egg white, so that soft dough is formed.
 Cover in a butter paper & freeze for about 12-15 mins.
 Roll it out on a tin into a flat sheet.
 Blind bake until golden brown, keep aside.

For filling:-

 Melt brown sugar in a non-stick pan, add butter.

 Add chopped nuts into the melted sugar.
 Add chopped apple and little water.
 Cook until everything is mixed and add bread crumbs.
 When bread absorbs the syrup, Remove and cool.
 Fill this filling into the pastry coffin it with strips of the pastry on top.
 Give an oil wash, sprinkle some sugar and bake for about 15-20 mins until cooked.
 Sprinkle powdered sugar, slice and serve.

CLOVER LEAF BREAD

Recipe for 8 portions:

INGREDIENTS QUANTITY UNIT

Flour 150 Gms

Yeast 5 Gms
Powdered sugar 12 Gms
Salt 2 Gms
Milk 85 Ml
Soft unsalted butter 10 Gms
Egg wash A little
Poppy seeds If required

METHOD:
 1. Dissolve yeast in milk. Add flour, salt and sugar, incorporate butter and knead well to
form smooth, soft and elastic dough.
2. Keep covered in a warm place till double.
3. Punch down and let it rise till double a second time.
4. Divide into 3 portions and form into smooth balls.
5. Brush melted butter over the inside of a round cake tin or a jelly mould.
6. Cluster 3 balls and place in the tin and let it proof.
7. Brush with egg wash and bake at 200 C till golden brown.

CHARACTERISTICS:

Crust texture soft

Crumb texture soft and spongy

Colour golden brown

 SAVARIN AUX FRUITS {France}
{Name comes from the mould savarin which has hole at the center}

Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Flour 250 Gms

Yeast 15 Gms
Castor sugar 10 Gms
Milk 150 Ml
Butter 100 Gms
Eggs 2
Fresh fruits ½ Kg
Rum 30 Ml
Apricot jam 30 Gms
Almonds 60 Gms
Angelica 10 Gms

METHOD:

1. Sift flour and salt in a mixing bowl.

2. Dissolve yeast in warm milk, beat eggs, mix with flour and yeast mixture, mix well
and keep aside. When double than its original volume, cream butter and beat it into
the yeast mixture and place in a greased and dusted ring mould. Keep it for proving
till double in size.
3. Bake at 450 f for 15 minutes. When done, remove and soak in sugar syrup and fruit
juice.
4. Fill center with whipped cream and decorate with fruits.

CHARACTERISTICS:
Crust texture soft
Crumb texture soft, spongy and moist
Colour golden brown

A large, ring shaped gateau made of baba dough without raisins. After cooking, it is soaked
with rum-flavored syrup and filled with confectioners custard (pastry cream) or Chantilly
cream and fresh or crystalized (candied) fruit. The savarin was created by the Julien brothers,
famous Parsian pastrycooks during the Second Empire. It was named after brilat-Savarin,
who gave Auguste Julien the secret of making the syrup for soaking the cake. Small
individual savarins can also be made. Savarin moulds can also be used for other mixtures;
meat, fish or vegetables loaves, or mousses, jellies and cakes
WHOLE WHEAT BREAD

INGRIDENTS
1) WHEAT FLOUR:- 250GM

2) SUGAR:- 20GM

3) YEAST:- 5GM

4) SALT:- 5GM

5) OIL:- 20 ML

METHOD

 Mix dry ingredients and make a well in the center

 Dissolve in yeast and add to the dry ingredients and make dough.
 Leave it for fermentation for 1 hour.
 Knockback, scale and tighten the dough.
 Mould it in a greased loaf tin.
 Bake at 370 degrees Fahrenheit for 30-40 mins.
 Remove and glaze with oil.
 Charlotte Royal
Ingredients Quantity Units
Egg 3 Nos
Flour 100 Gms
Sugar 100 Gms Method:-For Swiss roll-
Fat 30 Gms
 Beat the eggs with sugar and vanilla
V. essence 2-3 Drops
essence until fluffy and three times in
Jam 50 Gms quantity.
Baking pwd ½ Tsp  Add in the dry ingredients i.e flour, Baking
Baking soda ½ Tsp powder, baking soda in batches and fold in
For Bavaroise- gently.
Eggs 3 Nos  Add in melted fat, next spread on Swiss roll
Milk 50 Ml tray, greased and baked for 25-30 mins at
Cream 25 Ml 180 degree Celsius.
Sugar 40 Gms  Next de-mould, let it cool and then apply
V. essence 2-3 Drops jam and roll it tightly to form a Swiss roll.
Gelatine 3 Gms  Cut into thin slices and keep aside.
Whipped cream 25 Ml
For decorating-

 In one round bowl or mould, line with cling wrap and line with Swiss roll slices over it.
 Fill in the bavaroise in the centre.
 Lastly cover it with more Swiss roll slices
 Cover and let it set in the refrigerator for about 30 mins, de-mould, slice and serve as
a cake.
A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an
"ice-box cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled
with a fruit puree or custard. It can also be made using layers of breadcrumbs.
Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may
be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.

Herb and potato roll

Ingredient Quantity Units
s
Yeast 6 Gms
Sugar 15 Gms
Potato 150 Gms Method:-
Milk 50 Gms
powder  Activate the yeast. Boil potato and mash, ad cream
Cream 10 Ml butter and salt.
Herbs 7 Gms
Butter 30 Gms
Flour 200 Gms
Salt 2 Gms
  Combine mash potato, flour, herbs and salt with th yeast mix. Knead until a stiff
dough is formed.
 Ferment it till double in size.
 Knock back and divide it in loaves, place it on a dusted baking tray, nd bake at 180
degree Celsius for 35-40 mins.
 Slice and serve with butter.

DOUGHNUTS (YEAST)

Ingredient Quantity Units

s
Flour 200 Gms
Yeast 5 Gms
Salt 2 Gms
Sugar 15 Gms
Fat 15 Gms Method:
Milk 50 Ml Make a soft dough using flour, yeast ,sugar, salt ,fat ,milk
Egg ½ No. and egg.
V. Ess Few Drops
Oil For Frying Put it for fermentation for 45 min.

Take it out and give it a knock back

Shape it with doughnut cutter.

Put it for proving for 30 min, deep fry.

Decorate as per requirements.

CHARACTERISTICS:

TEXTURE: (Crust)-Crisp

TEXTURE: Crumb-Soft and spongy

Colour: Golden brown

MILK BREAD

1. REFINED FLOUR= 200GM

2. SUGAR= 30GM
3. YEAST= 6GM
4. SALT= 4GM
5. BUTTER=20GM
6. MILK = 100ML

METHOD
 Dissolve yeast in lukewarm water with sugar
When it rises, mix it with flour and warm milk and set it aside to rise
Dissolve salt and sugar in refined flour.
Knead thoroughly by adding salt and sugar to make soft dough
Then add butter and again make smooth and soft dough
Then kept it for fermentation process till it rises properly
Then knock down and place it on greased baking tin
And kept it again for proving stage when it get proper shape
Now bake at temperature around 200% c

GATEAUX DE PEACHES
{France}

Recipe for 6 – 8 portions:

INGREDIENTS QUANTITY UNIT

Genoese sponge 1 Round

Apricot jam As required
Peaches 1 Tin
Cream 150 Ml
Pistachio 30 Gms

METHOD:

1. Whip the cream with a little sugar.

2. Slit sponge lengthways in half.
3. Sprinkle liberally with syrup from peaches.
4. Spread some portion of the cream and place peaches chopped in the center.
5. Cover with second half. Sprinkle some more syrup and cover lightly with apricot jam.
6. Now cover completely with cream and pipe around the edges.
7. Coat sides of the cake with praline or toasted almonds.
 8. Garnish the top with peach wedges and mint leaves, or pistachio nuts.

CHARACTERISTICS:

Texture soft, spongy, and moist

Colour white/light yellow

 CIABBATA

Ingredient Quantity Units

s
Flour 900 Gms
Water 1050 Ml
Yeast 60 Gm
Dough
Yeast 60 Gm
METHOD
Water 1050 Ml  Mix the flour, water and yeast mixture with the
Flour 2100 Gms dough mixture and make soft dough.
Salt 60 gms  Make it into any desired shapes, and bake it at 240
degrees celcius till half done and then bring the temp down to 160 degrees Celsius.

Ciabatta (Italian word that means “slipper bread”) is an Italian white bread made from wheat

flour and yeast, created in 1982 by a baker in Adria,Veneto, Italy, in response to popularity of
French baguettes.
Ciabatta is somewhat elongated, broad and flat and is baked in many variations.
A toasted sandwich made from small loaves of Ciabatta is known as a panino(plural panini).
The recipe for ciabatta came about after several weeks trying variations of traditional bread recipes,
and consists of a soft, wet dough made with high gluten flour.

Brownie 

Ingredients Quantity Units

Flour 45 Gms
Sugar 100 Gms
Cocoa powder 7 Gms
Chocolate 70 Gms
Eggs 1½ Nos
Butter 60 Gms
SALT A PINCH
WALLNUT 30 GMS
RAISINS 15 GMS
CHOCOCHIPS 50 GMS
Vanilla ess Few drops
Method:-

1. Melt chocolate and butter on a double boiler

2. Beat eggs, sugar and vanilla ess
3. Sieve flour and cocoa powder.
4. Add the melted chocolate and butter to the egg mixture.
5. Mix well add the flour mixture in 2-3 parts.
6. Fold in flour and all the raisins, roasted walnuts and chocolate chips.
7. Pour the mixture into a greased tray.

Baking time: 35 min Baking temp: 160-170’c

A Brownie is a flat, baked square or bar developed in the United States at the end of

the 19th century and popularized in both the U.S. and Canada during the first half of
the 20th century.
The brownie is a cross between a cake and a cookie in texture. Brownies come in a
variety of forms. They are either fudgy or cakey, depending on their density, and they
may include nuts, frosting, whipped cream, chocolate chips, or other ingredients. A
variation that is made with brown sugar and no chocolate is called a blondie.
Brownies are common lunchbox fare, typically eaten by hand, and often accompanied
by milk or coffee. They are sometimes served warm with ice cream(à la mode),
topped with whipped creamor marzipan, or sprinkled with powdered sugar.
They are especially popular in restaurants, where they can be found in variation on
many dessert menus