PASTRY CREAM

Ingredients
1.00 L Whole milk
0.250 K Granulated sugar
0.050 K Butter
0.004 k Salt
0.100 K Cornstarch
0.200 K egg yolks
½ Stick Vanilla bean.

Method
1. Combine 700 g of the milk, all the sugar, and salt in a nonreactive saucepan and
bring to a boil over medium heat, stirring to dissolve the sugar.
2. Meanwhile, combine the cornstarch with the remaining milk, and then with the egg
yolks and vanilla, stirring with the whisk until the mixture is completely smooth.
3. Temper the egg mixture by adding about one third of the hot milk, stirring
constantly with the whisk. Return the mixture to the remaining hot milk in the
saucepan. Continue cooking, stirring vigorously with the whisk, until the pastry
cream comes to a boil and the whisk leaves a trail in it.
4. Pour the pastry cream into a large, shallow nonreactive pan or plastic-lined sheet
pan. Cover with plastic wrap placed directly on the surface of the cream, and cool
over an ice water bath.
5. Store the pastry cream, covered, under refrigeration for up to 3 days.
CHANTILLY CREAM
Ingredients
0.1500 K Stabilized cream1
0.210 K Powdered sugar (sifted)
½ stick vanilla bean.

Method
1. Put cream, vanilla, and sugar in the bowl of an electric mixer fitted with the whisk
attachment and beat until soft peaks begin to form.
2. Cover with plastic wrap and reserve in the fridge.

GANACHE
1
1lt of heavy cream + 7 grams of gelatin + 0.050 L of water.
Dissolve the gelatin in water. Pour 200 g of cream in a saucepan and heat, until simmering.
Remove from the heat.
Add the gelatin and move with spatula until warm.
Mix with the rest of the cream and reserve in the fridge for 12 hours.
Ingredients
0.300 K Heavy cream
0.025 K Glucose
0.200 K Dark chocolate.

Method
1. Chop the chocolate into small pieces of uniform size so the pieces will melt quickly
and at the same rate.
2. Bring heavy cream to a boil in a heavy-bottomed saucepan.
3. Pour the hot cream over the chocolate. Let the mixture stand undisturbed for a few
minutes to allow the hot cream to begin melting the chocolate.
4. Stir the mixture gently to blend and melt the chocolate completely without
incorporating air. If the chocolate is not fully melted at this point, warm the ganache
over simmering water, stirring gently.
5. Cover with plastic wrap and reserve in the fridge for 3 hours.

RED FRUIT COMPOTE

50 gr of glucose
150 gr of sugar
450 gr of frozen berries
100 ml water
15 ml lemon juice
1 pc of orange (Zest and juice)

1. Mix all the ingredients in a small saucepan next to the glucose, bring to boil.
2. When the mixture is boiling, blend the preparation.
3. Sift it and bring to a boil until the mixture thickens. Cool it in a cold bath.

PASSION FRUIT GELÉE

350 gr passion fruit pulp
260 gr caster sugar
10 gr pectin

1. Strain the pulp over a pot and

add the sugar previously mixed
with the pectin to avoid lumps
when cooking
2. Cook and mix non-stop with a
rubber spatula
3. Check the cooking with your
fingers, it needs to be slimy and sticky. Put into sterilized jars or cool in a
clod bath to use in the moment.
TXT Syrup
350 gr caster sugar
350 ml water
1 cinnamon stick
1 pc of orange (peel)

1. Heat all the ingredients together until it boils for 2 minutes.

2. Turn off the fire and let it cool with a cold bath.

30% Syrup
475 gr caster sugar
350 ml water
1 cinnamon stick
1 pc of orange (peel)

1. Heat all the ingredients together until it boils for 2 minutes.

2. Turn off the fire and let it cool, with a cold bath.
VANILLA ROULADE
Ingredients
0.100 K Egg yolks

0.050 K Granulated sugar

0.002 k Salt

0.015 L Vanilla extract

0.150 K Egg whites

0.070 K Granulated sugar

0.120 K Bread flour

0.012 K baking powder

0.050 Vegetable oil

0.050 milk

Method
1. Line a sheet pan with parchment paper.
2. Whip together the egg yolks, 50 g of the sugar, salt and the vanilla with the whip
attachment on high speed until thick and light in color, about 5minutes.
3. Whip the egg whites on medium speed with a clean whip attachment until frothy.
Gradually add the 70 g sugar while continuing to whip, then whip until medium peaks
form.
4. Gently blend one-third of the beaten egg whites into the egg yolk mixture to lighten it to a
similar consistency as the beaten egg whites.
5. Gently and quickly fold in the remaining egg whites.
6. Gradually fold in the sifted flour with baking powder
7. Temper in the oil and milk by mixing with a small amount of the batter and then adding it
back to the rest and blending until fully combined.
8. Spread the batter in the prepared sheet pan. It is important that it is spread evenly.
9. Bake at 204°C until the cake springs back when touched, 7 to 10 minutes.
10. Immediately unmold the cake onto a clean sheet pan.
11. Cool completely.
TOPIC RECIPES LINKS

Roulade https://youtu.be/Uype5OHi7b4

(Sponge)

Strawberry Step 1: https://youtu.be/QASS3RD2TiI

Coulis
Step 2: https://youtu.be/sfWt_fTRt8g

Stabilized https://youtu.be/HXhrr-fGOkI
ROULADE Cream

Whipped https://youtu.be/-fwBR_Lfzo4
Cream

Roulade Step 1: https://youtu.be/TGB5S3L9F5s

Assembly
Step 2: https://youtu.be/DEddR0KLmi8
COCOA ROULADE
Ingredients
0.100 K Egg yolks

0.050 K Granulated sugar

0.002 k Salt

0.015 L Vanilla extract

0.150 K Egg whites

0.070 K Granulated sugar

0.095 K Bread flour

0.020 K Cocoa

0.012 K baking powder

0.050 Vegetable oil

0.050 milk

Cigarrete dough to print

0.070 k flour
0.070 k sugar
0.070 k egg whites
0.070 k warm butter
Colorant

Vainilla sponge
0.350 k eggs
0.210 k sugar
0.210 k flour
0.015 k vanilla

Use any sponge method (cold, warm or separated whip egg withe and yolks)
Note: I recommend to use the following combination:
- Vanilla roulade, red fruit compte, diplomat cream, red fruits to decorate
- Cocoa roulade, passion fruit gelle, diplomat cream, ganache to decorate, red fruits
to decorate
- Naked cake: Vanilla sponge mold genoise, TXT syrope, diplomat cream, red fruits
to decorate.