Chocolate eclairs
MENU: DAY 7 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, sugar, butter, salt, eggs, milk, butter, chocolate, cream, cocoa powder, gelatin,
chocolate pearls
Presentation: eclairs 7 cm
Mise en place: éclairs shell, chocolate cream, chocolate glaze, cocoa grue
Pick up location: Bakery
Micros description:
Price:
Allergen:
Chocolate éclair
INGREDIENTS
1 Éclair shell
1 oz. chocolate cream
Chocolate glaze
Chocolate pearls
METHOD
1. Fill up éclair shell with chocolate cream from the bottom with piping bag
and plain nozzle.
2. Glaze with chocolate glaze.
3. Sprinkle with chocolate pearls.
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 and
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.
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.
Chocolate cream
INGREDIENTS
Yield: 50 portions
11 oz. cream
11 oz. milk
14 oz. chocolate 70 %
2 oz. sugar
5 oz. egg yolk
MEHHOD
1. Bring milk, sugar and cream to a boil.
2. Add egg yolk while whisking.
3. Poor immediately over chocolate.
4. Blend until glossy.
5. Reserve in plastic tray with plastic wrap on contact.
6. When cold and creamy, fill up eclairs from bottom (2 holes).
7. Reserve in the fridge to cool down and glaze them.
Muffins raspberry
MENU: DAY 4 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: eggs, oil, muffin mix, whole wheat flour, baking powder, raspberry filling, Almond slices
Presentation: muffins 4 oz.
Mise en place: muffin mix, raspberry filling, almond slices
Pick up location: Bakery
Micros description:
Price:
Allergen:
Raspberry 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
1 lb. raspberry filling
4 oz. almond slice
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. Place muffin paper cups in the muffin pan tray and scoop 4 oz. muffin mix
into each tulip cup.
5. Pipe 1 tsp. raspberry filling in the center of each muffin with piping bag
without nozzle.
6. Sprinkle with almond slices.
7. Bake at 170 C for 20-25 min.
Pistachio peanut butter pound cake
MENU: DAY 7 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, sugar, butter, salt, eggs, baking powder, milk, sour cream, vanilla, chopped pistachio,
peanut butter
Presentation: loaf 3 lb.
Mise en place: pound cake mix, chopped pistachio
Pick up location: Pastry
Micros description:
Price:
Allergen:
Pound cake
INGREDIENTS
Yield: 5 loafs (3 lb.)
2 lb. peanut butter
1 lb. butter
4 lb. 8 oz. cake flour
2 lb. 8 oz. brown sugar
3 lb. 8 oz. eggs
8 oz. sour cream
8 oz. milk
4 oz. baking powder
12 oz. chopped pistachio
1 pinch salt
METHOD
1. Paddle together peanut butter, butter and sugar until creamy.
2. Add gradually eggs and cake flour with baking powder.
3. Add sour cream and milk.
4. Then add chopped pistachio.
5. Coat loaf mold with parchment paper.
6. Fill up with 3 lb. batter.
7. Sprinkle whit chopped pistachio all over.
1. Bake at 200C for 15 min. then decrease the oven at 180 C for 45 min until
knives in heart come dry.
Opera 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, coffee, cream cheese
Presentation: cup cake
Mise en place: chocolate cup cake, coffee frosting, chocolate sauce
Pick up location: Pastry
Micros description:
Price:
Allergen:
Chocolate cup cake
INGREDIENTS
1 cup cake with grand ma mix
2 oz. coffee frosting
1 tsp. Hershey chocolate sauce
METHOD
1. Pipe a rosette of coffee frosting on top of each cup cake.
2. Drizzle with Hershey chocolate sauce.
Cream cheese coffee filling
INGREDIENTS
Yield: 150 cup cake (1.5 oz.)
7 lb. 8 oz. Cream cheese
1 lb. 8 oz. Butter
1 lb. 9 oz. Icing sugar
1 lb. 14 oz. Cream
1 lb. 14 oz. Mascarpone
4 oz. Vanilla
Take 5 lb. frosting
2 oz. instant coffee
2 oz. water
METHOD
1. Paddle together cream cheese, butter, icing sugar and mascarpone until
creamy and light.
2. Add vanilla and cream and whipped till fluffy.
3. Keep in the fridge to set.
4. Temperate 5 lb. of frosting.
5. Mix coffee dissolve with hot water inside.
6. Pipe with plain nozzle 807 as per picture.
7. Drizzle with Hershey chocolate sauce.
Black forest cake
MENU: DAY 7 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: Flour, sugar, oil, eggs, cocoa powder, baking soda, butter milk, chocolate, cream, cherry
Presentation: cake cut in 16
Mise en place: grand ma sponge, whipped cream, chocolate shaving, chocolate mousse, dark cherry
amarena, cherry can
Pick up location: pastry
Micros description:
Price:
Allergen:
Black forest cake
INGREDIENTS
Chocolate grand ma sponge 4 layers
1 lb. whipped cream
1 lb. chocolate mousse
4 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 8oz. chocolate mousse.
4. Spread half dark cherry can.
5. Cover with another grand ma layer and press to level.
6. Spread 8 oz. whipped cream.
7. Make same process 1 more time.
8. Then cover all over with whipped cream.
9. Pre mark 16 slices.
10. Pipe a rosette of whipped cream on the edge of each slice.
11. Keep in the fridge overnight.
12. Next day, cut in 16 pieces and decorate as per the picture with dark
chocolate shaving all over the cake.
13. Top rosette with amarena cherry.
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
Whipped cream
INGREDIENTS
Yield: 2 cakes
2 qt. milk
12 oz. sugar
1 lb. chocolate
METHOD
1. Whip cream and sugar to soft peak.
2. Reserve 2 lb. aside.
3. Melt 1 lb. chocolate to 45 C.
4. Add gradually 2 lb. soft whipped cream and mix to have chocolate
mousse.
5. Whip the 2 lb. of whipped cream remaining to hard peak.
Peach tart
MENU: DAY 7 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: flour, sugar, eggs, butter, baking soda, milk, sour cream, rosemary, peach
Presentation: rectangle 3 x 5 cm
Mise en place: cake batter, peach can, crumble
Pick up location: Pastry
Micros description:
Price:
Allergen:
Peach tart
INGREDIENTS
Yield: 2 trays
8 lb. cake mix
2 can peach can
4 lb. crumble
METHOD
1. Spread 4 lb. cake batter on baking tray.
2. Spread 1 can of chopped peach.
3. Sprinkle 2 lb. crumble on top.
4. Bake at 180C for 30 min.
5. Cool down.
6. Cut in rectangle 5 x 3 cm.
7. Dust with icing sugar.
Cake batter
INGREDIENTS
Yield: 2 Trays (4lb. each)
1 lb. 8 oz. butter
1 lb. 8 oz. sugar
½ tsp. salt
1 lb. 8 oz. eggs
1 lb. 8 oz. cake flour
2 oz. baking powder
3 oz. milk
3 oz. sour cream
1 oz. vanilla paste
METHOD
2. Paddle together butter, sugar, salt and vanilla until creamy.
3. Gradually add eggs and flour with baking powder.
4. Paddle until smooth.
5. Add milk and sour cream.
6. Just mix to combine.
7. Coat each cake loaf with paper and pan coating on aside.
8. Fill up each mold with 4 lb. pound cake mix.
9. Put in oven at 200C for 15 min. then decrease the oven at 160 C for 45 min
until knives in heart come dry.
Crumble
INGREDIENTS
Yield: 2 trays
1 lb. butter
1 lb. sugar
1 lb. almond flour
12 oz. cake flour
2 tbsp. ginger
2 tbsp. cinnamon
2 tbsp. rosemary chopped
METHOD
1. Paddle all ingredients until crumble.
2. Reserve in airtight container.
Matcha cherry cake
MENU: DAY 7 OUTLET: AL BACIO GALLEY: BAKERY PREPARED: 1/10/2019
Ingredients: gluten free mix, eggs, oil, water, matcha, pastry cream powder, whipped cream, milk,
cherry
Presentation: cake 9.5 “
Mise en place: gluten free sponge, pistachio cream, cherry, pistachio chopped, chocolate decoration
Pick up location: Pastry
Micros description:
Price:
Allergen:
Coconut cake
4 layers gluten free sponge
2 lb. 8 oz. pistachio cream
3 oz. dark cherry can
8 amarena cherry
5 chocolate decoration
METHOD
1. Cut each sponge in 3 pieces horizontally.
2. Take 4 layers of sponge for each cake.
3. Place 1st sponge on cake board.
4. Brush with cherry syrup.
5. Spread evenly 10 oz. matcha cream.
6. Top with another gluten free sponge and press to level.
7. Make same with 4 sponges.
8. Then, cover all over the cake with matcha cream making waves all over.
9. Pre mark in 16 slice and pipe bowl on edge on each slice and around the
cake as per the picture.
10. Set overnight in cooler.
11. Next day cut in 16 each cake and garnish with amarena cherry,chopped
pistachio, chocolate decoration and amarena cherry juice
Gluten free matcha 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
1 oz. matcha powder
METHOD
1. Whip eggs and cake mix 3 min to 3th speed.
2. Add water and matcha warm at 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.
Matcha cream
INGREDIENTS
Yield: 2 cakes
2 qt. milk
1lb. 4 oz. pastry cream
2 tbsp. matcha powder
1 lb. butter
3 oz. butter
METHOD
1. Whip pastry cream powder, milk and matcha dissolve in 3 oz. hot milk for 3
min.
2. Remove form bowl.
3. Paddle butter in mixing bowl until creamy.
4. Add gradually while whipping cold pistachio cream.
5. Whip until fluffy.
Cherry syrup
INGREDIENTS
½ qt. water
1 lb. sugar
2 oz. cherry liquor
2 oz. amarena juice
METHOD
1. Bring sugar and water to boil.
2. Keep cool down and add liquor.
3. Reserve in cooler until needed.
