Crème brulee with honey beetroot

sorbet
Crème brulee
Cream Elle & vire 400 gm
Milk 100 gm
Sugar 140 gm
Vanilla bean 1 no
Egg yolk 8nos
Beetroot sorbet Method
Beetroot puree 500 gm
Liquid glucose 80 gm Crème brulee
Water 250 gm Warm the milk and cream along with Vanilla bean and allow to extract the
Caster sugar 250 gm flavor. Combine the yolk and sugar then mix with warm cream and milk
Sea salt 5 gm mixture. Strain the mixture and pour it in the desired mould. Bake it in the
Raspberry couli water bath at 160*C for 25-30 minutes.
Raspberry puree 200 gm
Water 50 gm Beetroot sorbet
Caster sugar 40 gm
Roast the beetroot for 3-4 hours and allow to cool, make it fine paste. Mix all the
Liquid glucose 20 gm
ingredients together and warm the mixture. Allow to cool and churn the mixture.
Pectin 1 gm
Raspberry couli
Mix pectin with caster sugar. Boil Raspberry puree, water and liquid glucose
together and once it reaches to 60*C add pectin and sugar. Cook it well and allow
to cool.

Caramelized white chocolate for beetroot sorbet.

DLF
Lemon Meringue tart (G/F)
Lemon curd
Butter 450 gm
Icing sugar 450 gm
Egg yolk 30nos
Lemon juice 180 ml
Almond sable (G/F)
Butter 230 gm Raspberry couli
Icing sugar 70 gm Raspberry puree 200 gm
Egg yolk 2nos Water 50 gm
Salt a pinch Caster sugar 40 gm
Almond powder 400 gm Liquid glucose 20 gm
(After baking, crush it and add 150 gm soft butter, 50 gm caster sugar and Pectin 1 gm
25 gm almond crushed with skin and bake again)
Method
Meringue
Lemon curd
Egg white 100 gm
Melt the butter and icing sugar on a double boiler, once it melts and
Caster sugar 150 gm
emulsify properly add the yolk and cook well. Then add lemon juice and
Icing sugar 70 gm
Corn flour 10 gm stir well, once it thickens allow to cool with the cover touches direct on
Rhubarb lemon sorbet lemon curd.
Lemon puree 300 gm
Rhubarb puree 210 gm
Liquid glucose 320 gm
Caster sugar 400 gm
Water 770 gm

Chocolate choux petit gateaux

DLF
Chocolate Choux bun
Milk 150 gm
Water 150 gm
Butter 135 gm
Raspberry coulis
Sugar 6 gm
Raspberry puree 200 gm
Salt 3 gm
Water 50 gm
Flour 170 gm
Caster sugar 40 gm
Cocoa powder 15 gm
Liquid glucose 20 gm
Eggs 285 gm
Pectin 1 gm
Craquelin for choux
Method
Un salted Butter (chilled cubes) 150 gm
Caster sugar 185 gm Chocolate Choux bun
Flour 170 gm Boil the water, milk, sugar, salt and butter together and add the flour and
Cocoa powder 20 gm cocoa powder into it and cook well. Allow to down the temperature and
add eggs one by one. Mix well and pipe it, place the Craquelin on top and
Chocolate cremeaux
bake in pre heated oven at 180*C for 30 minutes.
Cream Elle & vire 150 gm
Milk 150 gm Craquelin for choux
Dark chocolate 200 gm Mix all together till it become crumble, spread on parchment paper and
Chocolate hazelnut crumble chill it. Cut it and place on the piped choux.
Butter 162 gm
Brown sugar 162 gm
Chopped hazelnut 82 gm
Flour 130 gm
Cocoa powder 13 gm
Salt 3 gm
Brown butter pistachio financier
Financier
Butter 100 gm
Pistachio powder 60 gm
Icing sugar 110 gm

DLF
Flour 35 gm
Pistachio paste 5 gm
Eggs white 100 gm Method
Sea salt 2 gm Financier
Pistachio cream Clarify the butter and allow to cool down the temperature to 40*C. add all
Cream Elle & Vire 400 gm dry ingredient and egg white and mix well. Spread on greased tray and
Pastry cream 400 gm bake in pre heated oven for 15-20 mints at 180*C.
Pistachio paste 25 gm Pistachio cream
Lemon gel Pastry cream and pistachio paste mix and fold the whipped cream. Keep it
Lemon puree 350 gm in the refrigerator and use.
Caster sugar 55 gm Lemon gel
Pectin 6 gm Lemon puree and glucose boil together and once it reaches to 70*C add
Liquid glucose 45 gm pectin and sugar, cook well, and add lemon juice. Mix well and keep it chill.
Lemon juice 10 gm
Pistachio crumble
Butter unsalted 100 gms
Grain sugar 100 gms
Flour 50 gms
Pistachio powder 50 gms
White chocolate Pistachio glaze
White chocolate 1000 gms
Olive oil 150 gm
Pistachio 150 gm
Berries cheesecake
Cheesecake
Cream cheese Dlecta 640 gm
Caster sugar 200 gm
Yoghurt 200 gm
Fresh cream (Dlecta/Amul) 100 gm
Eggs 3 no
Yolk 1 no
DLF
Corn flour 13 gm Method
Mayer lemon zest 2 no’s Cheesecake
Almond sable (G/F) Cream together cream cheese and sugar, add eggs one by one. Mix fresh
Butter 230 gm cream, yoghurt and corn flour together and mix with cream cheese
Icing sugar 70 gm mixture. Finally add lemon zest and bake it in a water bath for 40-45 mints
Egg yolk 2nos at 170*C.
Salt a pinch
Almond powder 400 gm
(After baking, crush it and add 150 gm soft butter, 50 gm caster sugar and
25 gm almond crushed with skin and bake again)
Berry fluid gel
Raspberry puree 200 gm
Water 50 gm
Sugar 40 gm
Agar agar 4 gm
Cold glaze 50 gm
Raspberry compote
Raspberry frozen 200 gm
Water 50 gm
Caster sugar 80 gm
Warm apple pie
Vanilla short crust
Flour 425 gm
Icing sugar 125 gm
Chilled butter 220 gm
Eggs 60 gm
Salt 5 gm
Vanilla extract 5 gm
Liquid glucose 20 gm Vanilla pastry cream
Pectin 1 gm Milk 500ml

DLF
Sugar 75 gm Make the pastry cream and mix with roasted apple, fill it in baked pie shell
Vanilla bean 1 no and covered with semi baked crumble. Bake it in the pre heated oven and
Corn flour 40 gm serves with anglaise ice cream.
Flour 10 gm
Eggs 75 gm
Butter 40 gm
Roasted Apple dices 1 kg
Crumble
Butter unsalted 100 gm
Grain sugar 100 gm
Flour 100 gm
Anglaise Ice cream
Elle & Vire cream 224 gm
Milk 224 gm
Vanilla bean 1 no
Egg yolk 112 gm
Caster sugar 98 gm

Melting chocolate dome surprise

Hazelnut coffee praline
Hazelnut 150 gm
Almonds 150 gm
Sugar 200 gm
Canola Oil 45 ml
Coffee powder 5 gm
Chocolate mousse
Egg yolks 15 no
Milk 500 gm
Caster sugar 100 gm
Method Dark chocolate 750 gm

DLF
Elle & Vire 750 gm Make the anglaise with milk, sugar and yolk. Add the soaked gelatin and
Gelatin sheet 10 gm pour into dark chocolate. Make it very smooth with a hand blender. Then
Chocolate mirror glaze fold the whipped cream.
Water 250 gm
Caster sugar 444 gm
Glucose 444 gm
Condensed milk 396 gm
Dark chocolate 370 gm
Gelatin 45 gm
Crunch base
French biscuit 450 gm
Hazelnut paste 300 gm
Dark chocolate 200 gm
Milk chocolate 100 gm
Chocolate Torte
(Flourless chocolate torte with honey mascarpone and strawberries)
Chocolate Torte
Dark chocolate (melted) 220 gm
Butter 100 gm
Brown sugar 55 gm
Eggs 3 no
Cream 180 gm
Salt a pinch
Almond powder 50 gm
Corn flour 10 gm
Method Raspberry compote
Hazelnut coffee praline Raspberry frozen 200 gm
Roast the hazelnut and almond together, make the caramel with sugar and Water 50 gm
mix with roasted nuts. Allow to cool and blend it with oil and coffee Caster sugar 80 gm
powder. Liquid glucose 20 gm
Chocolate mousse Pectin 1 gm
DLF
Nuts Meringue
Eggs white 9 no
Icing sugar 275 gm
Caster sugar 275 gm
Almond powder 100 gm
Cocoa powder Callebaut 8 gm

Souffle’
(Chocolate cognac soufflé’, chunky orange compote)
Souffle’
Milk 150 gm
Corn flour 20 gm
Yolk 30 gm
Egg white 100 gm
Dark chocolate 150 gm
Caster sugar 40 gm
Cognac 15 ml
Orange zest 1 no
Orange compote
Method Orange segment 200 gm
Chocolate Torte Orange juice 100 gm
Melt the chocolate and add the butter. Mix eggs and brown sugar mix Sugar 100 gm
together and add to chocolate. Add the cream in to the mixture and finally Liquid glucose 50 gm
add all dry ingredients together and fold. Pipe it in the parchment lined Pectin 2 gm
ring and nuts meringue piped on top. Bake it in the pre heated oven for 50-
60 minutes at 160*C.

DLF
 Mille- Feuille
(Vanilla, passion fruit)
Puffs pastry
Flour 1000 gm
Salt 20 gm
Gluten 10 gm
Butter unsalted 50 gm
Chilled water 450 gm
Vinegar 8 gm
Mango passion sorbet
Mango pulp 1000 gm
Passion fruit puree 500 gm
Sugar 300 gm
Method Liquid glucose 160 gm
Boil the milk along with corn flour and cook well, add yolk and mix well.
Vanilla cream
Add dark chocolate mix till it melts and smooth cream, add cognac and
Cream Elle & Vire
orange zest. Make the meringue with egg whites and sugar and fold it in to
Vanilla paste
the chocolate mixture. Pour the mixture in to greased ramekins and bake it
Condensed milk
in the pre heated oven for 12-15 minutes at 200*C
Passion fruit cream
White chocolate
Cream Amul
Cream Elle & Vire

DLF
 Rockslide Caramel Brownie
Brownie
Butter 550 gm
Dark chocolate 250 gm
Sugar 550 gm
Eggs 6 no
Flour 165 gm
Almond powder 275 gm
Cocoa powder 15 gm
Baking powder 3 gm
Walnut 165 gm
Salted caramel Ganache.
Dairy cream 300 gm
Method
Liquid glucose 25 gm
Caster sugar 175 gm
Milk chocolate 200 gm
Unsalted butter 65 gm
Sea salt 5 gm
Chocolate crumble
Butter 162 gm
Brown sugar 162 gm
Hazelnut chopped 82 gm
Flour 130 gm
Cocoa powder 13 gm
Salt 3 gm

DLF
 Carrot halwa spring rolls
Carrot 1000 gm
Sugar 250 gm
Milk 4 litter
Khoya 250 gm
Cardamom powder 2 gm
Spring roll sheet
Vanilla Ice cream
Milk 750 gm
Micro sponge Cream 250 gm
Egg white 120 gm Sugar 180 gm
Egg yolk 80 gm Panna base 50 gm
Caster sugar 80 gm Vanilla pod 1 no
Flour 15 gm
Cocoa powder 5 gm Caramelized White chocolate
Cake gel 3 gm

Method

Carrot halwa spring rolls, vanilla ice cream

DLF
 Salt 5 gm
Vanilla paste 2 gm
Vanilla crumble
Flour 100 gm
Grain sugar 100 gm
Butter 100 gm
Method Caramel sauce
Sugar 250 gm
Glucose 50 gm
Butter 200 gm
Cream 500 gm
Vanilla paste 2 gm
Chantilly cream (Egg less)
Elle & Vire cream 500 gm
Caster sugar 50 gm
Condensed milk 25 gm
Vanilla paste 2 gm

Toffee
Banana

Banana cream pie (Nuts free)

Egg less Vanilla short crust
Flour 425 gm
Icing sugar 125 gm
Un salted butter 220 gm
Curd 60 gm
DLF
 Baking soda 2 gm
Dark chocolate chip 120 gm
Method Chocolate sauce
Dark chocolate Callebaut 100 gm
Cream 100 gm

Cocoa nibs

Fudgy sweet potato brownies

Brown sugar 140 gm
Jaggery 140 gm
Sweet potato 300 gm
Unsalted butter 200 gm
Vanilla paste 5 gm
Eggs 2 no
Oat’s flour 70 gm
Almond powder 70 gm Method
Cocoa powder Callebaut 100 gm
Baking powder 3 gm
DLF
Sago coconut milk pudding
Sago 50 gm
Milk 200 gm
Coconut milk 150 gm
Coconut sugar 50 gm

Roasted coconut flakes

Red current
Method
Fresh berries
Roasted coconut

DLF
Almond milk chia pudding
Chia seed 50 gm
Almond milk 200 gm
Coconut milk 150 gm
Kimia dates 40 gm

Coconut flakes
Fresh berries
Method
Micro greens

DLF
Fresh fruits and low-fat yoghurt
(Seasonal fruits, acacia honey, crunchy seeds)
Low fat yoghurt 200 gm
Fresh berries 50 gm
Kiwi
Mango
Dragon fruit
Roasted pumpkin seeds
Method
Roasted sunflower seeds

DLF
Sesame date bar
Sunflower seeds 130 gm
Sesame seeds 280 gm
Dried coconut flakes 100 gm
Sea salt 2 gm
Brown rice syrup/Honey 80 gm
Kimia Dates 120 gm
Vanilla paste 2 gm
Method
Wash and roast the seeds along with coconut flakes. Take out 100 gms of
seeds and coconut mixture and make nice paste with a food processor.
Heat the rice syrup and add the paste, add the remaining seeds, coconut
mixture and chopped dates. Mix well and press it in the frame and bake for
8 minutes at 180*C. Chill it and cut desired shape and serve.

DLF
Matcha pumpkin and melon seed bar
Melon seeds 140 gm
Pumpkin seeds 280 gm
Brown rice syrup/Honey 100 gm
Matcha 1 tsp
Vanilla paste 2 gm
Sea salt 2 gm
Method
Wash and roast the seeds along with coconut flakes. Take out 100 gms of
seeds and coconut mixture and make nice paste with a food processor.
Heat the rice syrup and add the paste and ½ tsp of matcha, add the
remaining seeds, coconut mixture and matcha. Mix well and press it in the
frame and bake for 8 minutes at 180*C. Chill it and cut desired shape and
serve.

Coconut and almond bar

Whole Almond 420 gm
Dry coconut 100 gm
Desiccated coconut 50 gm
DLF
Brown rice syrup 80 gm
Maple syrup 30 gm
Sea salt 2 gm
Vanilla paste 2 gm Method
Roast the coconut flakes and desiccated coconut. Take out 100 gms of raw
almonds and coconut mixture and make nice paste with a food processor,
make a crumble with remaining almonds.
Heat the rice syrup and add the paste, add the remaining almonds,
coconut. Mix well and press it in the frame and bake for 8 minutes at
180*C. Chill it and cut desired shape and serve.

Dry fruits and oats bar

Unsalted Butter 250 gm
Brown sugar 250 gm
Honey 100 gm
Oats 400 gm
Almonds 50 gm
Black current 50 gm
Almond flakes 50 gm
Raisins 50 gm
DLF
Cranberry 50 gm In a heavy bottom saucepan caramelize the sugar, butter and honey
Dates 50 gm together and add all dry ingredients and mix well. Flat it on a silpat and
Apricot 50 gm bake it for 12 minutes at 180*C.

Classic opera
Almond Joconde
Almond powder 350 gm
Egg white 315 gm
Caster sugar 228 gm
Flour 105 gm
Icing sugar 180 gm
Un salted butter melted 70 gm
Egg 473 gm
Egg yolk 88 gm
Coffee Butter Cream
Coffee bean roasted 40 gm
Method
Milk 190 gm
DLF
Egg yolk 90 gm
Caster sugar 135 gm
Unsated soft butter 300 gm
Italian meringue 75 gm
Italian meringue: -
Egg white 100 gm
Caster sugar 200 gm
Water 50 gm
Chocolate Ganache
Dark Chocolate 1000 gm
Heavy cream 350 gm
Milk 250 gm

Camellias classic truffle

Egg less Chocolate Sponge
Sugar 1000 gm
Oil 500 gm
Yoghurt 1000 gm
Flour 1000 gm
Cocoa powder 100 gm
Baking soda 25 gm
Water 300 gm
Chocolate Ganache
Dark Chocolate 1000 gm
Heavy cream 350 gm
Method
Milk 250 gm
Feuilletine Crunch insert
Feuilletine Biscuit 300 gm
Hazelnuts paste 300 gm
Dark chocolate 200 gm
DLF
Milk chocolate 100 gm
Chocolate nutty glaze
Milk chocolate 400 gm
Cocoa butter 60 gm
Hazelnut crushed 80 gm
Garnish
Chocolate Cremeaux peak
Chocolate Square garnish
Roasted Hazelnut
Red velvet Sensation (E/L)
Red Velvet Sponge
Red velvet sponge mix 1000gm
Water 550ml
Canola oil 50ml
Frosting
Cheese mascarpone 900 gm
Icing Sugar 460 gm
Elle & Vire Cream 600 gm
Un Salted Butter 240 gm
Cream cheese mousse
Cream cheese 400 gm
Method Caster sugar 332 gm
Gelatin leaf 8 gm
Cream Elle & vire 266 gm
Dark red glaze
Gelatin leaf 18gm
Water 125gm
Caster sugar 225gm
Liquid glucose 225gm
White chocolate 225gm
Condensed milk 160gm
DLF
Neutral glaze 90gm
Red chocolate colour 6gm

Strawberry lemon cheesecake (G/F)

Cheesecake mixture
Cream cheese Dlecta 640 gm
Caster sugar 200 gm
Yoghurt 200 gm
Fresh cream (Dlecta/Amul) 100 gm
Eggs 3 nos
Yolk 1 no
Corn flour 13 gm
Mayer lemon 2 nos
Gluten free Sable
Butter 230 gm
Method
Icing sugar 70 gm
Egg yolk 2 nos
Almond powder 400 gm
(After baking, crush it and add 150 gm soft butter, 50 gm caster sugar and
25 gm almond crushed with skin and bake again)
Lemon curd
Unsalted butter 450 gm
Icing sugar 450 gm
Egg yolks 30 gm
Lemon juice 180 gm
Lemon pouring gel
Lemon puree 350 gm
Caster sugar 55 gm
Pectin 7 gm
DLF
Liquid glucose 45 gm

Walnut sea salt caramel tart (G/F)

Walnut caramel mixture
Caster sugar 900
Water 240
Honey 225
Unsalted butter 450
Fresh cream 450
Walnut toasted 1350
Sea salt 5
Caramel mousse
Egg yolk 24nos
Meringue peaks Sugar 300 gm----Dark caramel
Egg white 100 gm Hot Elle & vire Cream 500 gm
Caster sugar 150 gm Milk 500 gm
Icing sugar 70 gm White chocolate 1500 gm
Corn flour 10 gm Gelatin sheet 40 gm
Garnishes Elle & vire semi whipped cream 1000 gm
Meringue peaks Sea salt 10 gm
Candied lemon rind Caramel Mirror Glaze
Method Sugar 360 (Caramelize)
Glucose 120
Cold Glaze 60 Walm together and deglaze
Fresh Cream 240
Water 105
Milk powder 7 Walm together and mix
Gelatin 15+60 ml water with above mixture at 70*C

DLF
 Silk cake
Sugar 550
Butter unsalted 900
Dark chocolate Morde 900
Eggs 21
Vanilla extract 10
Almond flacks 50
Almond praline
Salted caramel Ganache. Almonds roasted 300
Dairy cream 300 gm Sugar 200
Liquid glucose 25 gm Water 60
Caster sugar 175 gm Vanilla beans paste 5
Milk chocolate 200 gm Passion curd insert
Unsalted butter 65 gm Passion fruit puree 200 gm------warm (2)
Sea salt 5 gm Egg yolk 60 gm
Gluten free Sable Whole eggs 75 gm Double boiling (1)
Butter 230 Sugar 60 gm
Icing sugar 70 Soft Butter 75 gm---Mix with above mixture @30*C
Yoghurt 45 Passion Fruit mousse
Almond powder 400 Egg yolk 3 no
Caster sugar 22 gm
Passion fruit puree 55 gm
White chocolate 167 gm
Cream Elle & vire 167 gm
Gelatin leaf 2 gm

Almond Cocoa Passion petit gateaux

DLF
 Canola oil 44 gm
Egg white 200 gm
Caster sugar 100 gm Meringue
Corn flour 12 gm
Flour 80
Roasted Black sesame seed 22 gm
Chocolate soil Black sesame paste: -
Butter 100 gm Roasted black sesame 300 gm
Sugar 100 gm Sesame oil 112 gm
Flour 100 gm Black sesame micro sponge
Cocoa powder 70 gm Black sesame paste 160 gm
Method Egg white 250 gm
Egg yolk 160 gm
Caster sugar 160 gm
Flour 40 gm
Berry fluid gel
Raspberry puree 200 gm
Water 50 gm
Sugar 40 gm
Agar agar 4 gm
Cold glaze 50 gm

Black sesame Passion cremeaux

Black sesame chiffon
Egg yolk 6nos
Brown sugar 22 gm
Black sesame paste 30 gm
Water 60 gm

DLF
Sesame wafer Egg white 10 no
Butter 64 gm Caster sugar 150 gm
Sugar 64 gm Egg yolk 10 no
Liquid glucose 21 gm Caster sugar 150 gm
Milk 22 gm Corn flour 75 gm
Sesame seed 113 gm Flour 300 gm
Amaranth seed 28 gm Soaking syrup
Flour 15 gm Kahlua 60 ml
Passion Sorbet Rum 60 ml
Mango pulp 500 gm Espresso 360 ml
Passion fruit puree 250 gm Espresso Caviar
Caster sugar 150 gm Espresso coffee 250 gm
Liquid glucose 80 gm Sugar 50 gm
Passion whipped ganache Agar agar 4 gm
White chocolate 300 gm
Elle & vire cream 700 gm
Passion fruit puree (frozen) 100 gm

Pistachio pastry cream

Strawberry

Tiramisu
Tiramisu mixture
Sugar 200 gm
Water 60 gm
Yolk 10 no
Cheese mascarpone 750 gm
Elle & Vire cream 400 gm
Gelatin leaf 3 no
Savoiardi Biscuit (Ladyfinger) Method

DLF
 Caster sugar (2) 100 gm
Vanilla extract 5 gm
Coconut mousse
Yolk 3 no
Caster sugar 22 gm
Coconut puree 55 gm
Whipped cream 167 gm
White chocolate Callebaut 167 gm
Gelatin leaf 2 gm
Coconut meringue
Egg white 100 gm
Caster sugar 150 gm
Icing sugar 70 gm
Corn flour 10 gm
Desiccated coconut 30 gm

Mango coconut Angel

Mango curd insert
Mango puree 200 gm------warm (2)
Egg yolk 60 gm
Whole eggs 75 gm Double boiling (1)
Sugar 60 gm
Soft Butter 75 gm---Mix with above mixture @30*C
Angel food cake White glaze
Eggs white 12 no Gelatin sheet 18 gm
Caster sugar (1) 75 gm Water 125 gm
Cream of tartar 5 gm Caster sugar 225 gm
Flour 120 gm Liquid glucose 225 gm
Corn flour 30 gm White chocolate 225 gm
DLF
Method Chocolate cinnamon cremeaux
Cream Elle & vire 100 gm
Milk 100 gm
Dark chocolate 200 gm
Cinnamon powder 2 gm

Spiced nutty caramel chocolate pie

Pie filling
Sugar 500 gm (CARAMELISED)-1
Cream 250 gm -2
Liquid glucose 800 gm -3
Butter 350 gm -4
Brown sugar 750 gm -4
Eggs 750 gm -5 Method
Dark chocolate 500 gm (CHOPPED)-6
Cinnamon powder 2 gm -6
Walnut 900 gm -6
Rum 75 ml -6
Salt 5 gm -6
Gluten free Sable
Butter 230
Icing sugar 70
Yoghurt 45
Almond powder 400
DLF
 Caster sugar 500 gm
Canola oil 200 gm

Brown butter pistachio tart

Vanilla short crust
Flour 425 gm
Icing sugar 125 gm
Un salted butter 220 gm
Curd 60 gm
Salt 5 gm
Vanilla paste 2 gm
Method
Pistachio filling
Butter 100 gm
Pistachio powder 60 gm
Icing sugar 110 gm
Flour 35 gm
Pistachio paste 5 gm
Eggs white 100 gm
Sea salt 2 gm
Pistachio cream
Cream Elle & Vire 400 gm
Pastry cream 400 gm
Pistachio paste 25 gm
Pistachio paste
Pistachio 500 gm
DLF
Apple tarte tatin
Sable Breton
Unsalted butter 140 gm -1
Castor sugar 106 gm -1
Egg yolk 50 gm -2
Vanilla paste 5 gm -2
Flour 131 gm -3
Baking powder 5 gm -3 Method
Salt 3 gm -3
Caramelized Apple
Apple 2 kg
Sugar 800 gm
Vanilla paste 2 gm
Chantilly cream
Elle & Vire cream 500 gm
Pastry cream 500 gm
Vanilla paste 2 gm

DLF
Chocolate decadence (G/F)
Dark chocolate 800 gm
Milk chocolate 680 gm
Unsalted Butter 1000 gm
Water 600 ml
Sugar 680 gm
Eggs 24 nos
Method

French vanilla pistachio eclairs

Choux
DLF
Water 250 ml
Milk 250 ml
Butter 210 gm
Salt 5 gm
Sugar 10 gm
Flour 300 gm
Eggs 485 gm Method
Chantilly cream White glaze
Elle & Vire cream 500 gm Make the syrup with large amount of water, sugar and glucose till 104*C
Pastry cream 500 gm Add the condensed milk and pour over melted chocolate and cocoa butter.
Vanilla paste 2 gm Immediately blend with hand blender and emulsify perfectly. Boil the cold
Pistachio paste glaze and colour, mix with the glaze. Keep it the refrigerator and use
Pistachio 500 gm at32*C.
Caster sugar 500 gm
Canola oil 200 gm
White glaze
Water 115 gm
Sugar 150 gm
Glucose 190 gm
Condensed milk 150 gm
White chocolate Callebaut 300 gm
Cocoa butter 40 gm
Cold glaze 300 gm

Raspberry white chocolate eclairs

Choux
Water 250 ml
Milk 250 ml
Butter 210 gm
Salt 5 gm
Sugar 10 gm
DLF
Flour 300 gm White glaze
Eggs 485 gm Water 115 gm
Chantilly cream Sugar 150 gm
Elle & Vire cream 500 gm Glucose 190 gm
Pastry cream 500 gm Condensed milk 150 gm
Vanilla paste 2 gm White chocolate Callebaut 300 gm
Berry coulis Cocoa butter 40 gm
Raspberry puree 200 gm Cold glaze 300 gm
Water 50 gm Method
Sugar 40 gm White glaze
Agar agar 4 gm Make the syrup with large amount of water, sugar and glucose till 104*C
Cold glaze 50 gm Add the condensed milk and pour over melted chocolate and cocoa butter.
White chocolate cream
Immediately blend with hand blender and emulsify perfectly. Boil the cold
Cream Elle & Vire 150 gm
glaze and colour, mix with the glaze. Keep it the refrigerator and use
Milk 150 gm
at32*C.
White chocolate 200 gm

Cocoa crunch, Mandarin eclairs

Choux
Water 250 ml
Milk 250 ml
Butter 210 gm
Salt 5 gm
Sugar 10 gm
Flour 300 gm
Eggs 485 gm
Chantilly cream
Elle & Vire cream 500 gm
Pastry cream 500 gm
DLF
Vanilla paste 2 gm Add the condensed milk and pour over melted chocolate and cocoa butter.
Orange compote Immediately blend with hand blender and emulsify perfectly. Boil the cold
Orange segment 200 gm glaze, mix with the glaze. Keep it the refrigerator and use at32*C.
Orange juice 100 gm
Sugar 100 gm
Liquid glucose 50 gm
Pectin 2 gm
Dark glaze
Water 115 gm
Sugar 150 gm
Glucose 190 gm
Condensed milk 150 gm
Dark chocolate Callebaut 240 gm
Cocoa butter 40 gm
Cold glaze 300 gm

Saffron custard choux

Choux bun
Milk 150 gm
Water 150 gm
Butter 135 gm
Sugar 6 gm
Salt 3 gm
Flour 185 gm
Eggs 285 gm
Craquelin for choux
Un salted Butter (chilled cubes) 150 gm
Method Caster sugar 185 gm
Dark glaze
Flour 170 gm
Make the syrup with water, sugar and glucose till 104*C
Almond powder 20 gm
Yellow colour 3 gm
DLF
Chantilly cream
Elle & Vire cream 500 gm
Pastry cream 500 gm
Saffron 0.5 gm
Vanilla paste 2 gm

Mango coconut religieuse

Choux bun
Milk 150 gm
Water 150 gm
Butter 135 gm
Sugar 6 gm
Salt 3 gm
Flour 185 gm
Eggs 285 gm
Craquelin for choux
Un salted Butter (chilled cubes) 150 gm
Caster sugar 185 gm
Flour 170 gm
Method Almond powder 20 gm
Yellow & light orange colour 3 gm
Mango curd insert
Mango puree 200 gm------warm (2)
Egg yolk 60 gm
Whole eggs 75 gm Double boiling (1)
Sugar 60 gm
DLF
Soft Butter 75 gm---Mix with above mixture @30*C
Coconut mousse
Yolk 3 no
Caster sugar 22 gm
Coconut puree 55 gm
Whipped cream 167 gm
White chocolate Callebaut 167 gm
Gelatin leaf 2 gm
Dulce de Leche, blue berry Paris Brest
Choux paste
Milk 250 gm
Water 250 gm
Butter 210 gm
Sugar 10 gm
Salt 5 gm
Flour 300 gm
Eggs 485 gm
Chantilly cream
Elle & Vire cream 500 gm
Pastry cream 500 gm
White glaze
Vanilla paste 2 gm
Gelatin sheet 18 gm
Blueberry couli
Water 125 gm
Blueberry puree 200 gm
Caster sugar 225 gm
Water 50 gm
Liquid glucose 225 gm
Caster sugar 40 gm
White chocolate 225 gm
Liquid glucose 20 gm
Method Pectin 1 gm

Condensed milk
Fresh blueberries

DLF
 Matcha lemon Paris Brest petit gateaux
Choux paste
Milk 250 gm
Water 250 gm
Butter 210 gm
Sugar 10 gm
Salt 5 gm
Flour 300 gm
Eggs 485 gm
Chantilly cream
Elle & Vire cream 500 gm
Pastry cream 500 gm
Method Vanilla paste 2 gm
Lemon curd
Butter 450 gm
Icing sugar 450 gm
Egg yolk 30nos
Lemon juice 180 ml
Lemon gel
Lemon puree 350 gm
Caster sugar 55 gm
Pectin 6 gm
Liquid glucose 45 gm
Lemon juice 10 gm
Matcha ganache
Fresh cream 345 gm
Matcha 25 gm
White chocolate Callebaut 500 gm

DLF
Unsalted Butter 100 gm Choux paste
Milk 250 gm
Water 250 gm
Butter 210 gm
Sugar 10 gm
Salt 5 gm
Flour 300 gm
Eggs 485 gm
Chantilly cream
Elle & Vire cream 500 gm
Pastry cream 500 gm
Method Vanilla paste 2 gm
Caramel sauce
Sugar 250 gm
Glucose 50 gm
Butter 200 gm
Cream 500 gm
Vanilla paste 2 gm

Caramelized apple
Sea salt

Caramelized apple sea salt Paris Brest

DLF
 Cocoa powder 100 gm
Baking soda 25 gm
Water 300 gm
Chocolate Ganache
Dark Chocolate 1000 gm
Heavy cream 350 gm
Method Milk 250 gm
Feuilletine Crunch insert
Feuilletine Biscuit 300 gm
Hazelnuts paste 300 gm
Dark chocolate 200 gm
Milk chocolate 100 gm
Chocolate soil
Butter 200 gm
Sugar 200 gm
Flour 200 gm
Cocoa powder 140 gm

Camellias classic truffle cake

Egg less Chocolate Sponge
Sugar 1000 gm
Oil 500 gm
Yoghurt 1000 gm
Flour 1000 gm
DLF
 Elle & Vire cream 500 gm
Chocolate mirror glaze Whipped cream 500 gm
Water 250 gm
Caster sugar 444 gm
Glucose 444 gm
Condensed milk 396 gm
Dark chocolate 370 gm
Gelatin 45 gm
Method

Florida fruit cake

Egg less vanilla sponge
Sugar 1000 gm
Oil 500 gm
Yoghurt 1000 gm
Flour 1100 gm
Baking soda 25 gm
Water 300 gm
Vanilla paste 5 nos
Cream
DLF
 Milk powder 500 gm
Caster sugar 500 gm

Red velvet cake

Red Velvet Sponge
Red velvet sponge mix 1000gm
Water 550ml
Canola oil 50ml
Frosting
Cheese mascarpone 900 gm
Icing Sugar 460 gm
Elle & Vire Cream 600 gm
Un Salted Butter 240 gm
Topping cream
Elle & Vire cream 500 gm
Whipped cream 500 gm
Topping dust
DLF
 White chocolate 1000 gm
Olive oil 150 gm
Dehydrated carrot 150 gm

Cream cheese frosted carrot and dates cake

Dates and carrot cake
Eggs 8 Nos
Caster sugar 600 gm
Flour 400 gm
Baking powder 10 gm
Baking soda 10 gm
Salt 7 gm
Walnut 150 gm
Oil 400 gm
Carrot grated 500 gm
Dates 200 gm
Cream cheese frosting
Cream cheese 227 gm
Caster sugar 106 gm
Vanilla bean ½
Elle & Vire cream (Soft peak) 114 gm
White chocolate and carrot glaze
DLF
 Berry fluid gel
Raspberry puree 200 gm
Water 50 gm
Sugar 40 gm
Agar agar 4 gm
Cold glaze 50 gm

Duo cheesecake
Baked Cheesecake
Cream cheese Dlecta 640 gm
Caster sugar 200 gm
Yoghurt 200 gm
Fresh cream (Dlecta/Amul) 100 gm
Eggs 3 nos
Yolk 1 no
Corn flour 13 gm
Mayer lemon 2 nos
No bake cheesecake
Cream cheese 227 gm
Caster sugar 106 gm
Vanilla bean ½
Elle & Vire cream (Soft peak) 114 gm
Gluten free Sable
Butter 230 gm
Icing sugar 70 gm
Egg yolk 2 nos
Almond powder 400 gm
(After baking, crush it and add 150 gm soft butter, 50 gm caster sugar and
25 gm almond crushed with skin and bake again)
DLF