Yogurt berries mousse

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

Ingredients: Yogurt mousse, raspberry puree, berries

Presentation: Thumb glass or SPE

Mise en place: Yogurt mousse, raspberry puree, berries, mint leave

Pick up location: Pastry

Micros description:

Allergen: Gluten free

Yogurt mousse
INGREDIENTS
Yield: 40 portions
 2 lb. 8 oz. Greek yogurt
 1 qt. cream
 4 oz. sugar
 6 oz. strawberry puree
 Berries

METHOD

1. Strain Greek yogurt overnight to make thick if too loose.

2. Add vanilla and fold in whipped cream with sugar.
3. Pipe 2 oz. in each glass thumb or SPE.
4. Drizzle with raspberry puree before the service.
5. Top with berries as per the picture.
6. Decorate with mint leave.
 Linzer tart

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

Ingredients: Flour, sugar, butter, eggs, almond flour, raspberry filling, almond paste.

Presentation: pie 5 x 3 cm

Mise en place: pound cake mix, Raspberry filling, almond paste

Pick up location: Pastry

Micros description:

Price:

Allergen:

Linzer tart
INGREDIENTS
Yield : 1tray
 1 tray sweet dough
 5 lb. Almond cream
 1 lb. Raspberry filling
 1 lb. 8 oz. Almond paste

METHOD

1. Spread 1 lb. Raspeberry filling on sweet dough baking tray.

2. Spread 5 lb. Almond cream on top.
3. Let set in fridge.
 4. Then pipe in losange almond paste with egg white just soft enough to
pipe.
5. Fill up all losnage with raspberry filling.
6. Bake at 180 C for 30 min.
7. Cool down and cut in rectangle 5 x 3 cm

Almond cream recipe

INGREDIENTS
 3 lb. butter
 3 lb. sugar
 3 lb. eggs
 3 lb. almond flour
 2 lb. flour
 2 lb. pastry cream

METHOD

1. Cream butter and sugar with paddle.

2. Add almond flour and eggs gradually.
3. Then flour.
4. Then add pastry cream.
5.
Pastry cream recipe
INGREDIENTS
 1 qt. milk
 10 oz. pastry cream powder

METHOD

1. Mix pastry cream mix and milk together to high speed with whisk.

Sweet dough recipe

INGREDIENTS
 8 lb. butter
 2 lb8oz. sugar
 1 tsp. salt
 2 lb. eggs
 10 lb. cake flour
  2lb. 8oz. almond flour
 2 oz. vanilla

METHOD

1. In a mixing bowl with paddle attachment.

2. Mix butter and sugar.
3. Add salt and eggs gradually.
4. Then almond flour and flour.
5. Do not over mix.
6. Just mix in 1st speed till well mix.
7. Reserve in plastic tray and cool down before using.
 Red velvet cake

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

Ingredients: Flour, sugar, butter, salt, eggs, baking powder, milk, cocoa powder, cream cheese,
mascarpone

Presentation: cake 2.5”x 1”

Mise en place: Red velvet sponge, cream cheese filling, strawberry, white chocolate

Pick up location: Pastry

Micros description:

Price:

Allergen:

Red velvet cake

INGREDIENTS
Yield: ½ tray, 66 portions
 3 Red velvet sponge half tray(4 lb./tray)
 2 lb. 8 oz. cream cheese filling

METHOD
1. Cut sponge in 2 widthwise.
2. Spread 1 lb. cream cheese frosting on top.
3. Top with another red velvet sponge.
4. Spread 1 lb. cream cheese frosting.
5. Top with 3rd red velvet sponge.
6. Press with baking tray upside down to level.
 7. Spread 8 oz. cream cheese filling.
8. Let set overnight.
9. Next day, cut in 6 stripes 2.5”
10. Then slice in 1”.
11. Cover with red velvet sponge crumble.
12. Pipe some cream cheese filling rosette.
13. Decorate with strawberry and dark chocolate shaving.

Red velvet cake

INGREDIENTS
Yield: 18 rings 9.5 “
 4 lb. 11 oz. Butter
 15 lb. Sugar
 12 lb. 7 oz. Cake flour
 5 oz. Salt
 11 oz. Baking powder
 1 lb. 8 oz. Milk
 9 lb. 8 oz. Ice water
 7 lb. 8 oz. Whole eggs
 10 oz. Red color gel
 5 oz. Cocoa powder

METHOD
1. Cream butter, salt, sugar and together with paddle attachment.
2. Mix all ingredients together.
3. Add alternatively wet and dry ingredients gradually to the butter at low
speed.
4. Scrape and mix again.
5. Place 3 lb. in each ring.
6. Bake at 180 C for 45 min.
7. Spread 4 lb. for tray and bake 25 min.

Cream cheese filling

INGREDIENTS
Yield: 2 cakes and half rectangle ring for tea time
 4 lb. 12 oz. Cream cheese
 12 oz. Butter
 13 oz. Icing sugar
  15 oz. Cream
 15 oz. Mascarpone
 1 tbsp. 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.
 Carrot cupcake

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

Ingredients: Flour, whole wheat flour, baking powder, baking soda, ginger, sugar, oil, carrot, pineapple,
raisins, walnut, chocolate pearls, chocolate

Presentation: cup cake

Mise en place: carrot cake, frosting, chocolate pearls, walnut, caramel sauce, shaved chocolate

Pick up location: Pastry

Micros description:

Price:

Allergen:

Carrot cake
INGREDIENTS
 1 carrot cup cake
 1.5 oz. Cream filling
 Caramel sauce
 Toasted walnut
 4 Chocolate pearls
 1 tsp. Chocolate shaved
METHOD

1. Pipe cream filling on top of each cup cake.

2. Sprinkle toasted walnut, chocolate pearls and chocolate shaved.
3. Drizzle before the service with caramel sauce.

Carrot cake
INGREDIENTS
Yield : 100 pieces (2 ¾ oz.)
 1 lb. 8 oz. Whole wheat flour
 1 lb. 8 oz. Cake flour
 1 oz. Baking powder
 1 oz. Baking soda
 1 oz. cinnamon
 1 tps. ginger
 3 lb. Brown sugar
 3 lb. Vegetable oil
 2 lb. Eggs
 5 lb. Carrot
 1 lb. Butter milk
 8 oz. Pineapple fresh
 1 lb raisins
 1 lb. walnut

METHOD

1. Blend carrot and pineapple on vitamix until puree.

2. Add all liquid inside.
3. Mix with all dry ingredients.
4. Poor 2 ¾ oz. in all cup cake cups and bake at 180 C around 20 min or until
set in middle.

Cream filling
INGREDIENTS
Yield: 130 cup cake (1 ½ oz.)
 4 lb. cream cheese
 4 lb. butter
 3 lb. icing sugar
  1 lb. 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.
 Muffins strawberry

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

Ingredients: eggs, oil, muffin mix, whole wheat flour, baking powder, strawberry filling, almond slice

Presentation: muffins 4 oz.

Mise en place: muffin mix, strawberry filling

Pick up location: Bakery

Micros description:

Price:

Allergen:

Strawberry 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. strawberry 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. strawberry filling in the center of each muffin with piping bag
without nozzle.
6. Bake at 170 C for 20-25 min.
 Apple pound cake

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

Ingredients: Flour, sugar, butter, salt, eggs, baking powder, milk, sour cream, vanilla, apple, calvados,
cinnamon, ginger, cardamon

Presentation: loaf 2 lb. 8 oz.

Mise en place: pound cake mix, crumble

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
 2 lb. 8 oz. chopped fresh apple big chunk
 8 oz. sour cream
 1 oz. vanilla paste
 2 oz. calvados
 3 tbsp. cinnamon
METHOD

1. Paddle together butter, sugar, salt and vanilla until creamy.

2. Gradually add eggs and flour with baking powder and cinnamon.
3. Paddle until smooth.
4. Add sour cream.
5. Just mix to combine.
6. Coat each cake loaf with paper and pan coating on aside.
7. Pipe 1 layer of vanilla batter, then line up apple sautee in butter.
8. Make same process until 2 lb. 8 oz. pound cake mix in each mold.
9. Cover with crumble on top.
10. Put in oven at 200C for 15 min. then decrease the oven at 180 C for 45 min
until knives in heart comes dry.

Crumble
INGREDIENTS
 8 oz. butter
 8 oz. sugar
 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.
 Raspberry berliner

MENU: DAY 1 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019

Ingredients: Flour, sugar, salt, yeast, eggs, icing sugar, raspberry filling

Presentation: Berliner 6 cm diameter

Mise en place: Berliner, Raspberry filling

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 raspberry filling.
18. Dust with icing sugar before service.
 Peanut butter donuts

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

Ingredients: Flour, sugar, salt, yeast, eggs, icing sugar, milk, peanut butter, peanuts

Presentation: donuts 6 cm diameter

Mise en place: Donuts, peanut butter royal icing

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 raspberry donuts glaze.

Peanut butter donuts glaze

INGREDIENTS
 12 oz. icing sugar
 4 oz. milk
 3 oz. melted butter
 4 oz. crunchy peanut butter

METHOD

1. Sieve icing sugar.

2. Add melted butter and crunchy peanut butter.
3. Add gradually milk until right consistency.
4. Glaze each donut on it.
5. Sprinkle chopped salted peanut as per pictures.