coffee mousse
MENU: DAY 2 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
Ingredients: Milk, pastry cream powder, coffee, cream, eggs, gelatin, cocoa powder
Presentation: Thumb glass
Mise en place: Coffee mousse, whipped cream, cocoa powder
Pick up location: Pastry
Micros description:
Allergen: Gluten free
Coffee mousse
INGREDIENTS
Yield: 32 portions
2 lb. coffee pastry cream
2 lb. whipped cream
1 oz. instant coffee
METHOD
1. Whip cream to soft peak.
2. Fold gently into coffee pastry cream.
3. Pipe 2 oz. into thumb glass or SPE glass.
4. Top with 1 tsp. whipped cream.
5. Before the service time, lightly dust cocoa powder.
Whipped cream
INGREDIENTS
1 qt. cream
4 oz. sugar
METHOD
1. Whip both ingredients to soft peak.
Coffee pastry cream
INGREDIENTS
3/4 qt. milk
8 oz. pastry cream powder
1 oz. instant coffee
METHOD
1. Bring 2 oz. milk to boil and dissolve instant coffee.
2. Whip for 5 min milk, coffee dissolved, and pastry cream powder to high
speed.
Apricot tart
MENU: DAY 2 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
Ingredients: Flour, sugar, egg, butter, apricot, almond slice
Presentation: pie in tray 5 x 3 cm
Mise en place: Cake batter , apricot can, almond slice
Pick up location: Pastry
Micros description:
Price:
Allergen:
Apricot pie
INGREDIENTS
Yield: 2 trays
8 lb. 10 oz. cake batter
2 apricot can
3 oz. almond slice
Apricot glaze
METHOD
1. Spread 4 lb. 5 oz. cake batter on baking tray with parchment paper.
2. Place strained apricot can on top.
3. Bake at 180 C around 25-30 min.
4. Cool down, slice in rectangle 5 x 3 cm.
5. Glaze with apricot glaze.
6. Then sprinkle toasted almond slice.
Cake batter
INGREDIENTS
2 lb. butter
2 lb. sugar
2 lb. eggs
2 lb. flour
3 oz. milk
3 oz. sourdough
2 oz. baking powder
1tsp. vanilla paste
METHOD
1. Cream butter and sugar with paddle.
2. Add flour and eggs gradually.
3. Then add all other ingredients.
Carrot cake
MENU: DAY 2 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
Ingredients: Whole wheat flour, flour, baking powder, baking soda, cinnamon, brown sugar, oil, eggs,
carrot, pineapple, raisins, grand ma sponge, dulce de leche, pecan toasted
Presentation: cake stripe 2.5 “x 1 “
Mise en place: carrot cake, cream cheese filling, dulce de leche, caramel sauce, toasted pecan, grand ma
sponge, candied carrot
Pick up location: Pastry
Micros description:
Price:
Allergen:
Carrot cake
INGREDIENTS
Yiled : ½ tray (66 portions)
1 carrot cake tray in rectangle ring (1lb. 8oz.)
2 lb. Cream cheese filling
6 oz. Grand ma crumble
4 oz. Toasted pecan
1 oz. Dulce de leche
15 baby carrot
METHOD
1. Cut carrot cake in the middle widthwise.
2. Spread 1 lb. Cream cheese frosting on top of the half cake.
3. Top with the other half carrot cake.
4. Press with a tray upside down to level.
5. Spread 1 lb. cream cheese frosting on top.
6. Let set in the cooler.
7. Cut in 6 stripes of 2,5 ‘
8. Then cut each stripe in 1 inch slice.
9. Cover with grand ma crumble.
10. Pipe some drop of dulce de leche around.
11. Garnish with toasted pecan and candied carrot.
12. Before service, decorate with micro greens and drizzle with caramel
sauce.
Carrot cake
INGREDIENTS
Yield : 6 cakes (3 lb. Each) (1 lb. 8 oz. / Rectangle ring)
3 lb. 3 oz. Whole wheat flour
3 lb. 3 oz. Cake flour
1 oz. Baking powder
1 oz. Baking soda
1 oz, cinnamon
1 tps. ginger
2 lb. 8 oz. Brown sugar
2 lb. 8 oz. Vegetable oil
1 lb. 8 oz. Eggs
3 lb. 8 oz. Carrot
1 lb. Pineapple fresh
1 lb raisins
METHOD
1. Blend carrot and pineapple on vitamix until puree.
2. Add all liquid inside.
3. Mix with all dry ingredients.
4. Poor 3 lb. In all ring and bake at 180 C around 40 min or until set in middle.
5. Cut in 3 pieces.
6. For the rectangle ring, spread 1lb. 8 oz. / ring and bake 25 min at 180 C.
Cream filling
INGREDIENTS
Yield: 2 cakes al bacio and 1 half ring for tea time
2 lb. 8 oz. cream cheese
2 lb. 8 oz. butter
1 lb. 14 oz. icing sugar
10 oz. sour cream
2 orange zest (microplane)
METHOD
1. Cream with paddle cream cheese and butter together.
2. Add icing sugar and orange zest.
3. Then sour cream and just mix until well mixed.
4. Reserve in the fridge.
Carrot candied
METHOD
1. Cut baby carrots in 2 lenghtwide and boil them in simple syrup 1/1 until
tender.
Chocolate grand ma crumble
METHOD
1. Keep all streaming of chocolate grand ma sponge.
2. Crumble them and toast them in oven at 180 C for 15 min.
Red velvet cupcake
MENU: DAY 2 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
Ingredients: Butter, cocoa powder, sugar, flour, salt, baking soda, eggs, butter milk, apple cider vinegar,
red color, cream cheese, cream, mascarpone cheese, vanilla
Presentation: Cup cake
Mise en place: Red velvet mix, cupcake paper cups, cream cheese filling
Pick up location: Pastry
Micros description:
Price:
Allergen:
Red velvet cup cake
INGREDIENTS
Yield: 190 pcs
2 lb. Butter
8 oz. Coca powder
8 lb. Sugar
5 lb. Cake flour
1 pinch salt
1,5 oz. Baking soda
1 lb.12oz. whole eggs
2 qt. Buttermilk
1,5 oz. Apple cider vinegar
8 oz. red food color
1 oz. Vanilla
METHOD
1. Paddle soft butter in mixer till creamy.
2. Combine all dry ingredients.
3. Combine all wet ingredients.
4. Slowly add some of the dry ingredients into the butter.
5. Add some of the wet ingredients and mix continue till well mixed.
6. Scrap down the sides of the mixer and mix again.
7. Scoop 1 ice cream scoop in each paper cup.
8. Bake at 170 C for 20 mn or until set in the middle.
9. Cool them down, unmold and reserve in plastic trays cover with plastic
wrap till needed.
Cream cheese filling
INGREDIENTS
Yield: 75 cup cake (1.5 oz.)
4 lb. 12 oz. Cream cheese
12 oz. Butter
13 oz. Icing sugar
15 oz. Cream
15 oz. Mascarpone
2 oz. Vanilla
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. Pipe with plain nozzle 807 as per picture.
5. Sprinkle red velvet crumble on top.
Blueberry Muffins
MENU: DAY 2 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
Ingredients: low fat muffin mix, eggs, whole wheat flour, oil, baking powder, sugar, almond, cinnamon,
cardamon
Presentation: muffins in tulip cup
Mise en place: blueberry muffin batter, crumble
Pick up location: Pastry
Micros description:
Price:
Allergen:
Blueberry muffin recipe
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. 8 oz. frozen blueberry
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. Add frozen blueberries and just mix to combine but does not mash.
5. Place muffin paper cups in the muffin pan tray and scoop 4 oz. muffin mix
on each cup.
6. Sprinkle crumble on top of each muffin then bake at 170C for 20 min in
convection oven.
Crumble
INGREDIENTS
1 lb. butter
1 lb. sugar
1 lb. almond flour
12 oz. cake flour
2 tbsp. ginger
2 tbsp. cinnamon
1 tbsp. cardamom
METHOD
1. Paddle all ingredients until crumble.
2. Reserve in airtight container.
Lemon poppy seed pound cake
MENU: DAY 2 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
Ingredients: Flour, sugar, butter, salt, eggs, baking powder, milk, sour cream, vanilla, lemon poppy seed,
lemon
Presentation: loaf 3 lb.
Mise en place: pound cake mix
Pick up location: Pastry
Micros description:
Price:
Allergen:
Pound cake lemon poppy seed
INGREDIENTS
Yield: 5 loafs (3 lb.)
3 lb. butter
3 lb. sugar
1 tsp. salt
3 lb. 8 oz. eggs
4 lb. 8 oz. cake flour
4 oz. baking powder
12 lemon juice and zest (microplane)
8 oz. sour cream
6 oz. lemon poppy seed
1 oz. vanilla paste
METHOD
1. Paddle together butter, sugar, salt and vanilla until creamy.
2. Gradually add eggs and flour with baking powder.
3. Paddle until smooth.
4. Add lemon concentrate, lemon juice and zest and sour cream.
5. Just mix to combine.
6. Coat each cake loaf with paper and pan coating on aside.
7. Fill up each mold with 3 lb. pound cake mix.
8. Put in oven at 200 C for 15 min. then decrease the oven at 170 C for 45
min until knives in heart come dry.
9. When cook, brush immediately with lemon icing and let it dry.
Lemon icing
INGREDIENTS
4 oz. icing sugar
1 oz. lemon juice
METHOD
1. Mix all together until smooth.
2. Brush generously on top of cake as soon as you remove from oven.
Pastry cream berliner
MENU: DAY 2 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
Ingredients: Flour, sugar, salt, yeast, eggs, milk, vanilla, icing sugar
Presentation: Berliner 6 cm diameter
Mise en place: Berliner, vanilla pastry cream, icing sugar
Pick up location: Pastry
Micros description:
Price:
Allergen:
Brioche recipe
INGREDIENTS
22 lb. bread flour
10 oz. yeast
1 qt. water
1 qt. milk
5 qt. whole eggs
3 lb. sugar
7 oz. salt
5 lb. butter
METHOD
1. Mix all ingredients together with hook attachment except butter.
2. 3 min in 1st speed.
3. Then 2nd speed 8 to 10 min or until the dough does not stick to the bowl.
4. Then reduce to 1st speed and gradually add butter at room temperature.
5. When the butter is well incorporated, stop to mix.
6. Final temperature 24 C max.
7. Remove the dough from the bowl and place in floured table.
8. Cover with plastic and let it proof for 30 min to1 hour.
9. Then, divide in 10 lb.
10. Fold and store on plastic tray cover with plastic in cooler until needed.
11. 3 days maximum.
12. Roll out the dough to 0.5 cm thickness.
13. Using plain cutter cut out 6 cm berliner.
14. Lightly pan coating a pan liner and place berliner to proof for about 30-40
minutes at max 23 C.
15. Use a spider, deep fry proofed berliner at 150 C untill gold color 2 minutes
each side.
16. Let the donuts cool down on paper towel.
17. Fill them up with vanilla pastry cream.
18. Dust with icing sugar before service.
Vanilla pastry cream
INGREDIENTS
Yield:
1 qt. milk
10 oz. pastry cream powder
2 tbsp. vanilla exctract
METHOD
1. Whip all ingredients for 5 minutes until smooth.
2. Reserve in cooler and pipe in Berliner just before the service.
3. Dust with icing sugar.
Chocolate donuts
MENU: TEA TIME 1 OUTLET: RETREAT LOUNGE GALLEY: BAKERY PREPARED: 3/3/2019
Ingredients: Flour, sugar, salt, yeast, eggs, icing sugar, milk, cocoa powder, whipped cream, chocolate
pearls
Presentation: donuts 6 cm diameter
Mise en place: Donuts, chocolate icing, chocolate sauce, chocolate pearls, whipped cream
Pick up location: Pastry
Micros description:
Price:
Allergen:
Brioche recipe
INGREDIENTS
22 lb. bread flour
10 oz. yeast
1 qt. water
1 qt. milk
5 qt. whole eggs
3 lb. sugar
7 oz. salt
5 lb. butter
METHOD
1. Mix all ingredients together with hook attachment except butter.
2. 3 min in 1st speed.
3. Then 2nd speed 8 to 10 min or until the dough does not stick to the bowl.
4. Then reduce to 1st speed and gradually add butter at room temperature.
5. When the butter is well incorporated, stop to mix.
6. Final temperature 24 C max.
7. Remove the dough from the bowl and place in floured table.
8. Cover with plastic and let it proof for 30 min to1 hour.
9. Then, divide in 10 lb.
10. Fold and store on plastic tray cover with plastic in cooler until needed.
11. 3 days maximum.
12. Roll out the dough to 0.5 cm thickness.
13. Using donuts cutter cut out 6 cm donuts.
14. Lightly pan coating a pan liner and place donut to proof for about 30-40
minutes at max 23 C.
15. Use a spider, deep fry proofed donuts at 150 C till gold color 2 minutes
each side.
16. Let the donuts cool down on paper towel.
17. Glaze with chocolate donuts glaze.
18. Drizzle with chocolate sauce Hershey’s.
19. Sprinkle with chocolate pearls and pipe a rosette of whipped cream on
the center.
Donuts glaze
INGREDIENTS
12 oz. icing sugar
1 oz. cocoa powder
1 tbsp. cocoa paste
3 oz. milk
2 oz. butter
1 drop red color
METHOD
1. Sieve icing sugar.
2. Warm milk, cocoa powder and cocoa paste until dissolve.
3. Add gradually to the icing sugar until right consistency.
4. Add red food color.
5. Glaze each donut on it.
