Raspberry mousse

MENU: DAY 3 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019

Ingredients: Raspberry puree, cream, eggs, shaving white chocolate, mint leaves

Presentation: Thumb glass or SPE

Mise en place: Raspberry mousse, raspberry puree, white chocolate shaving, raspberry, mint

Pick up location: Pastry

Micros description:

Allergen: Gluten free

Raspberry mousse
INGREDIENTS
Yield: 40 portions
 2 lb. pastry cream
 1 qt. whipped cream
 8 oz. raspberry puree
 4 oz. raspberry puree for topping
 6 oz. white chocolate shaving

METHOD

1. Mix pastry cream and raspberry puree together.

2. Fold whipped cream.
3. Pipe 2 oz. into thumb glass or SPE glass with star nozzle.
 4. Before the service time, drizzle with raspberry puree and sprinkle with white
chocolate shaving.
5. Top with mint leaves.

Pastry cream
INGREDIENTS
 1 qt. milk
 12 oz. pastry cream powder
 ½ tsp. vanilla

METHOD

1. Whip pastry cream powder and milk for 5 min in high speed until smooth.
 Pear, grapefruit pie

MENU: DAY 3 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019

Ingredients: Flour, sugar, eggs, almond flour, butter, pear, grapefruit, pistachio

Presentation: Pie in tray 5 x 3 cm

Mise en place: Pistachio cake batter, pear can, grape fruit, pistachio chopped, apricot glaze

Pick up location: Pastry

Micros description:

Price:

Allergen:

Pear grapefruit pie

INGREDIENTS
Yield: 2 trays
 9 lb. pistachio cake batter
 2 pear can
 10 grapefruit
 3 oz. chopped pistachio

METHOD

1. Spread 4 lb. 8 oz. pistachio cake batter on baking tray with parchment
paper.
2. Cut each pear in 4 wedges, strain them and place them in diagonal on
the pistachio cake.
3. Place grapefruit supreme in the middle.
 4. Bake at 180 C around 25 min.
5. Cool down, slice in rectangle.
6. Glaze with apricot glaze.
7. Sprinkle with chopped pistachio.

Pistachio cake batter

Yield: 2 trays
 2 lb. butter
 2 lb. sugar
 2 lb. eggs
 2 lb. flour
 5 oz. pistachio paste
 3 oz. milk
 3 oz. sour cream
 2 oz. baking powder

METHOD

1. Cream butter and sugar with paddle.

2. Add flour and eggs gradually.
3. Then add all remaining ingredients and paddle until smooth and fluffy.
 Strawberry cake roll

MENU: DAY 3 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019

Ingredients: Eggs, sugar, flour, oil, baking powder, strawberry, cream, cream cheese

Presentation: cake 2.5”x 1”

Mise en place: chiffon sponge, whipped cream, fresh strawberry

Pick up location: Pastry

Micros description:

Price:

Allergen:

Strawberry cake roll

INGREDIENTS
Yield: 4 cake roll (48 portions)
 2 vanilla sponge 2 lb. 8 oz.
 3 lb. whipped cream
 2 lb. fresh strawberry
 4 oz. shaving dark chocolate

METHOD

1. Spread 1lb. 8 oz. whipped cream on top of each sponge.

 2. Spread 1 lb. strawberry cut in quarter.
3. Cut in 2 widthwise.
4. Roll each cake as roll cake lengthwise.
5. Tight in parchment paper and set overnight in fridge.
6. Next day, remove the paper.
7. Cut each roll cake in 12.
8. Pipe whipped cream on top of the roll.
9. Dust with icing sugar.
10. Garnish with strawberry and shaving chocolate.

Vanilla sponge recipe

INGREDIENTS
Yield: 40 sponges (2 lb. 8oz. each)
 5 lb. egg white
 15 lb. whole eggs
 6 lb. sugar
 6 lb. cake flour
 1 tsp. salt

METHOD

1. Beat egg white and salt till fluffy.

2. Add sugar gradually while beating.
3. Gradually add whole eggs.
4. Beat till ribbon stage.
5. Gently add sift flour.
6. Divide in 2lb. 8oz. on each tray with parchment paper.
7. Spread evenly.
8. Bake 5-8 min at 250 C.
Whipped cream
INGREDIENTS
Yield: 2 cakes & ½ rectangle ring for tea time
 3 qt. cream
 15 oz. sugar
 2 tbsp. vanilla
 3 oz. cream cheese

METHOD

1. Mix all ingredients in mixing bowl and blend with hand blender until
smooth.
2. Cool down in cooler for 4 hours.
3. Then, whip with whisk attachment to hard peak.
 Dulce de leche cup cake

MENU: DAY 3 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019

Ingredients: Flour, sugar, oil, eggs, cocoa powder, baking soda, butter milk, chocolate, cream, butter,
dulce de leche

Presentation: cup cake

Mise en place: chocolate cup cake, dulce de leche frosting, caramel sauce, kosher salt

Pick up location: Pastry

Micros description:

Price:

Allergen:

Dulce de leche cup cake

INGREDIENTS
 1 cup cake with grand ma mix
 2 oz. dulce de leche frosting
 1 tsp. caramel sauce
 1 pinch kosher salt

METHOD

1. Pipe a rosette of dulce de leche frosting on top of each cup cake with
star nozzle.
2. Drizzle with caramel sauce.
3. Top with a pinch of kosher salt.
Dulce de leche Cream cheese filling
INGREDIENTS
Yield: 150 portions (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
For 80 portions Take half of the recipe and add (7 lb.)
 8 oz. dulce de leche
 2 oz. milk chocolate melted

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. Take half or the recipe and add melted milk chocolate and dulce de
leche melted.
5. Pipe with star nozzle as per picture.
 Pineapple Muffins

MENU: DAY 3 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019

Ingredients: low fat muffin mix, eggs, whole wheat flour, oil, baking powder, pineapple filling,
pineapple, coconut

Presentation: muffins in tulip cup

Mise en place: pineapple muffin batter, pineapple filling, shredded coconut

Pick up location: Bakery

Micros description:

Price:

Allergen:

Pineapple 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. fresh pineapple diced
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 chopped pineapple 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 with coconut shredded.
7. Bake at 170C for 20 min in convection oven.
8. When you remove from oven, pipe 1 tsp. pineapple filling on the center of
each muffins.
 Marble pound cake

MENU: DAY 3 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019

Ingredients: Flour, sugar, butter, salt, eggs, baking powder, milk, sour cream, vanilla, cocoa paste

Presentation: loaf 3 lb.

Mise en place: pound cake mix

Pick up location: Pastry

Micros description:

Price:

Allergen:

Pound cake
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
 8 oz. milk
 8 oz. sour cream
 1 oz. vanilla paste
 3 oz. cocoa paste
 2 oz. cocoa powder
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 milk and sour cream.
5. Just mix to combine.
6. Remove 1/3 of the mix and add cocoa paste and cocoa powder and 3
oz. milk.
7. Coat each cake loaf with paper and pan coating on aside.
8. Pipe 1 layer of vanilla batter, then chocolate batter. (5 layers)
9. The last layer has to be vanilla.
10. Deep scraper until the bottom of the cake and pull up all over the cake
to make marble shape.
11. Fill up each mold with 3 lb. marble pound cake mix.
12. Put in oven at 200C for 15 min. then decrease the oven at 180 C for 45 min
until knives in heart come dry.
 Strawberry berliner

MENU: DAY 3 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019

Ingredients: Flour, sugar, salt, yeast, eggs, milk, strawberry filling

Presentation: Berliner 6 cm diameter

Mise en place: Berliner, strawberry filling, 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 until gold color 2 minutes
each side.
16. Let the donuts cool down on paper towel.
17. Fill them up with strawberry filling.
18. Roll them in sugar and pistachio flour.
 Coffee donuts

MENU: DAY 3 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019

Ingredients: Flour, sugar, salt, yeast, eggs, icing sugar, milk, coffee

Presentation: donuts 6 cm diameter

Mise en place: Donuts, coffee icing, grand ma sponge crumble

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 coffee donuts glaze.
18. Sprinkle with grand ma sponge crumble.

Donuts glaze
INGREDIENTS
 12 oz. icing sugar
 2 oz. melted butter
 2 oz. milk
 Coffee trablit or instant coffee(1 tbsp. in hot water)

METHOD

1. Sieve icing sugar.

2. Warm milk and dissolve instant coffee.
3. Add melted butter.
4. Add gradually to the icing sugar until right consistency.
5. Glaze each donut on it.
6. Sprinkle with chocolate grand ma sponge crumble.