Dulce de leche eclairs
MENU: DAY 6 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, sugar, butter, salt, eggs, milk, butter, dulce de leche, icing fondant
Presentation: eclairs 7 cm
Mise en place: éclairs shell, dulce de leche cream, fondant icing
Pick up location: Pastry
Micros description:
Price:
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Dulce de leche éclair
INGREDIENTS
1 Éclair shell
1 oz. dulce de leche pastry cream
caramel fondant icing
METHOD
1. Fill up éclair shell with pastry cream from the bottom with piping bag and
plain nozzle (2 holes).
2. Glaze with fondant icing at body temperature 37 C.
Pate a choux
INGREDIENTS
Yield: 600 portions
4,5 qt. water
1,5 qt. milk
2 oz. sugar
4 oz. salt
6 lb. butter
10 lb. 8oz. cake flour
12 lb. eggs
METHOD
1. Bring to a boil water, milk, butter, sugar and salt in a pot.
2. Remove from heat.
3. Add the flour and mix with the spoon until become dough.
4. Cook few minutes while mixing to remove steam.
5. Transfer the mixture into the mixer and mix it with the paddle.
6. Add gradually whole eggs.
7. Pipe with plain nozzle 807 in éclair shape 7 cm.
8. Egg washes with brush.
9. Lightly comb lengthwise with a fork deep in egg wash to make line to
avoid cracking while baking.
10. Baked at 180 C for 20 to 25 minutes until brow color.
11. Cool down and set aside.
12. You can reserve in freezer in container.
Dulce de leche pastry cream
INGREDIENTS
Yield: 45 portions
1 qt. whole milk
10 oz. pastry cream powder
3 oz. butter
3 oz. dulce de leche
METHOD
1. Whisk in mixing bowl milk, pastry cream powder for few minutes until
smooth and light.
2. Gradually add room temperature butter while whipping.
3. Add dulce de leche and whip until smooth.
4. Fill up each éclair from the bottom in 2 holes.
Fondant caramel
INGREDIENTS
1 lb. Fondant icing
Water as needed
1 oz. Corn syrup
½ tsp. vanilla
3 oz. dulce de leche
METHOD
Place in small sauce pan fondant icing, dulce de leche and corn syrup.
Warm it up until 37 C or body temperature.
Add water id needed as per consistency and icing brand.
Deep the top of each eclairs in temperated fondant icing.
Clean all around with finger if needed to have clean oval shape.
Place in plastic try and let them set.
Muffins apple
MENU: DAY 6 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: eggs, oil, muffin mix, whole wheat flour, baking powder, apple, crumble
Presentation: muffins 4 oz.
Mise en place: muffin mix, apple, crumble
Pick up location: pastry
Micros description:
Price:
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Apple muffin
INGREDIENTS
Yield: 80 pieces 4 oz.
2 lb. 5 oz. whole eggs
3 oz. vegetable oil
7 lb. water
8 lb. low fat muffin mix
1 lb. 10 oz. whole wheat flour
1.5 oz. baking powder
2 tbsp. cinnamon
2 oz. calvados
2 lb. chopped frozen apple (thin cubes) strained
METHOD
1. Place water, oil and eggs in mixing bowl.
2. Add low fat muffin mix.
3. Mix for 2/3 min on low speed, scrape down sides, and keep mixing for 3 to
4 min on medium speed.
4. Chop frozen apple in chunky pieces and strain them to remove all the
water.
5. Add in muffin batter.
6. Place muffin paper cups in the muffin pan tray and scoop 4 oz. muffin mix
into each tulip cup.
7. Sprinkle generously 1 tbsp. crumble on top of each muffin.
8. Bake at 170 C for 20 min.
Crumble
INGREDIENTS
1 lb. butter
1 lb. sugar
1lb. 8 oz. cake flour
2 tbsp. ginger
2 tbsp. cinnamon
1 tbsp. cardamom
METHOD
1. Paddle all ingredients until crumble.
2. Reserve in airtight container.
Matcha green tea pound cake
MENU: DAY 6 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, sugar, butter, salt, eggs, baking powder, milk, sour cream, vanilla, green tea matcha
Presentation: loaf 3 lb.
Mise en place: pound cake mix
Pick up location: Pastry
Micros description:
Allergen:
Green tea matcha pound cake
INGREDIENTS
Yield: 5 loafs (3 lb.)
3 lb. butter
3 lb. sugar
1 tsp. salt
3 lb. 8 oz. eggs
4 lb. 5 oz. cake flour
4 oz. baking powder
8 oz. milk
8 oz. sour cream
3 oz. green tea matcha
METHOD
1. Warm milk and dissolve green tea matcha to have a paste.
2. Reserve aside to cool down.
3. Paddle together butter, sugar, salt and vanilla until creamy.
4. Gradually add eggs and flour with baking powder.
5. Paddle until smooth.
6. Add green tea matcha paste and sour cream.
7. Just mix to combine.
8. Coat each cake loaf with paper and pan coating on aside.
9. Fill up each mold with 3 lb. of pound cake mix.
10. Put in oven at 200C for 15 min. then decrease the oven at 180 C for 45 min
until knives in heart come dry.
Chocolate fudge cup cake
MENU: DAY 6 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, sugar, oil, eggs, cocoa powder, baking soda, butter milk, chocolate, marshmallow,
cookies. Chocolate pearls
Presentation: cup cake
Mise en place: chocolate cup cake, chocolate frosting, marshmallow, cookies, chocolate sauce.
Chocolate pearls
Pick up location: Pastry
Micros description:
Price:
Allergen:
Chocolate cup cake
INGREDIENTS
1 cup cake with grand ma mix
2 oz. chocolate frosting (grand ma)
1 tsp. chopped chocolate cookies
1 tsp. Hershey chocolate sauce
4 cubes marshmallow
½ tsp. chocolate pearls
METHOD
1. Pipe a rosette of chocolate frosting on top of each cup cake.
2. Sprinkle with chocolate chip cookies, chocolate pearls and marshmallow.
3. Drizzle with Hershey chocolate sauce.
Chocolate icing
INGREDIENTS
12 lb. butter
6 lb. chocolate 58%
3 lb. chocolate 74%
18 lb. icing sugar
12 lb. sour cream
METHOD
1. Melt on bain-marie chocolate and butter.
2. In a mixing bowl with paddle attachment, mix icing sugar.
3. Add chocolate and melted butter.
4. Add sour cream and mix on 1st speed till well mixed.
5. Do not whip to avoid to incorporate air inside the mix and get lighter color
6. Always mix in 1st speed.
7. Mix with hand blender.
8. Reserve in container cover with plastic on contact and let set to room
temperature.
Chocolate coffee cake
MENU: DAY 6 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, sugar, oil, eggs, cocoa powder, baking soda, butter milk, chocolate, butter, coffee,
milk, cream
Presentation: cake cut in 16
Mise en place: grand ma sponge, coffee cream, chocolate shaving, caramel sauce
Pick up location: Pastry
Micros description:
Price:
Allergen:
Chocolate fudge cake
INGREDIENTS
Chocolate grand ma sponge 4 layers
2 lb. 8 oz. coffee cream
1 oz. dark chocolate shaving
METHOD
1. Cut each grand ma sponge in 3 layers and take 4 to build each cake.
2. Place a layer of grand ma on cake board.
3. Spread 10 oz. coffee cream.
4. Cover with another grand ma layer and press to level.
5. Make same process with 4 layers of grand ma sponge.
6. Then cover the top with coffee cream.
7. Pre mark 16 slices.
8. Pipe a rosette of coffee cream on the edge of each slice.
9. Keep in the fridge overnight.
10. Next day, cut in 16 pieces and decorate as per the picture with dark
chocolate shaving.
11. Before set up, drizzle with caramel sauce.
Grand ma cake sponge recipe
INGREDIENTS
Yield: 31 rings 9” (3 lb. each)
8 lb.14 oz. bread flour
8 lb.14 oz. cake flour
22 lb. sugar
1 oz. salt
13 oz. baking soda
15 lb. water
4 lb. cocoa powder
7 qt. buttermilk
5 qt. vegetable oil
7 lb. 8oz. eggs
3 oz. vanilla
METHOD
1. Bring water to a boil
2. Add cocoa powder while stirring till stick
3. Reserve in container on the fridge for next day
4. Put all dry ingredients in mixing bowl with paddle and mix until well mix
5. Add liquids all at once to the dry while mixing, scrape well and mix again
6. Add the chocolate mixture and continue to mix until well mix
7. Wrap the bottom of 8 “ring with aluminum foil
8. Poor 3 lb. of mixture in each ring
9. Bake at 180 C for around 60 minutes
Coffee cream
INGREDIENTS
Yield: 2 cakes
1 ½ qt. milk
1lb. 4 oz. pastry cream powder
2 lb. butter
2 tbsp. coffee
1 oz. water
1 tbsp. Frangelico
1 tbsp. kalhua
METHOD
1. Whisk pastry cream powder and milk for 3 min in 3rd speed.
2. Add coffee dissolve in hot water, and then add alcohol.
3. Remove from bowl.
4. Place butter in the mixing bowl and whisk until creamy.
5. Add gradually cold pastry cream and whisk until fluffy.
Cherry clafoutis
MENU: DAY 6 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, sugar, eggs, butter, milk, cherry
Presentation: baking tray 5 x 3 cm
Mise en place: clafouti batter, cherry
Pick up location: Pastry
Micros description:
Price:
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Cherry clafoutis
INGREDIENTS
Yield: 1 tray
4 lb. clafoutis mix
3 lb. cherry
METHOD
1. Wrap the bottom of rectangle ring with aluminum foil.
2. Spread 4 lb. of cherry all over.
3. Poor the clafoutis mix all over.
4. Bake at 170 C 35-40 min.
Clafoutis batter
INGREDIENTS
2 lb. 8 oz. eggs
1 lb. 4 oz. cake flour
12 oz. sugar
12 oz. melted butter
2 qt. milk
2 pinch salt
METHOD
1. Strain the cherry and spread them around the ring with aluminum foil.
2. Whip eggs and sugar together.
3. Add flour, salt, melted butter and milk gradually.
4. Mix until smooth batter.
5. Poor all over the cherry and spread evenly.
6. Bake 35 to 40 min at 180C.
7. Cool down.
8. Cut in small rectangle 5 x 3 cm.
Strawberry chiffon cake
MENU: DAY 6 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: gluten free flour, starwberry, cream, sugar, chocolate
Presentation: 9 inches cake slice in 16
Mise en place: gluten free sponge, strawberry syrup, fresh starwberry, chocolate ganache
Pick up location: Pastry
Micros description:
Price:
Allergen: Gluten free
Strawberry chiffon cake gluten free
INGREDIENTS
Yield: 1 cake
4 layers gluten free sponge
1 qt. whipped cream
10 oz. fresh strawberry
8 oz. strawberry syrup
METHOD
1. Cut each gluten free sponge in 3 layers horizontally.
2. Take 4 layers for each cake.
3. Place the first layer of gluten free sponge on cake board.
4. Lightly brush with strawberry syrup.
5. Spread 8 oz. whipped cream.
6. Cover with chopped strawberry.
7. Top with 2nd layer of gluten free sponge.
8. Make same process with 4 layers.
9. Cover the top and side with whipped cream all over.
10. Keep set over night in fridge.
11. Next day, glaze the top with ganache.
12. Cut in 16 pieces.
13. Pipe a rosette of whipped cream in each slice.
14. Then decorate as per the picture with fresh strawberry.
Gluten free sponge
INGREDIENTS
Yield: 12 sponge (1 lb. 8 oz.)
10 lb. gluten free cream cake mix
4 lb. whole eggs
2 lb. 8 oz. oil
2 lb. 4 oz. water
METHOD
1. Whip eggs and cake mix 3 min to 3th speed.
2. Add water 65 F at low speed.
3. Add oil and whip 3 min 3rd speed.
4. Place 1 lb. 8 oz. on each ring and bake 40 min at 180 C.
Whipped cream
INGREDIENTS
Yield: 2 cakes
2 qt. cream
10 oz. sugar
1 tbsp. vanilla
2 oz. cream cheese
METHOD
1. Mix all ingredients in mixing bowl and blend with hand blender until
smooth.
2. Then, whip with whisk attachment to hard peak.
Strawberry syrup
INGREDIENTS
½ qt. water
1 lb. sugar
3 oz. strawberry liquor
METHOD
1. Bring sugar and water to boil.
2. Keep cool down and add liquor.
3. Reserve in cooler until needed.
Chocolate glaze recipe
INGREDIENTS
10 oz. water
13 oz. sugar
4 oz. cocoa powder
8,5 oz. heavy cream
20 pc. Gelatin
METHOD
1. Cook all ingredients until 103 C while mixing.
2. Add hydrated gelatin until melted.
3. Blend with hand blender.
4. Cool down till creamy.
