Strawberry mousse
MENU: DAY 7 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
Ingredients: Strawberry puree, cream, eggs, milk, sugar, whipped cream, pistachio
Presentation: Thumb glass or SPE
Mise en place: Strawberry mousse, strawberry sauce, strawberry, whipped cream, chopped pistachio
Pick up location: Pastry
Micros description:
Allergen: Gluten free
Strawberry mousse
INGREDIENTS
Yield: 40 portions
2 lb. pastry cream
1 qt. whipped cream
8 oz. strawberry sauce
1 lb. chopped strawberry
6 oz. whipped cream
Pistachio chopped
METHOD
1. Mix pastry cream and strawberry puree together.
2. Fold whipped cream.
3. Pipe 2 oz. into thumb glass or SPE glass with star nozzle.
4. Before the service time, cover with 1 tbsp. chopped strawberry
5. Drizzle with strawberry puree.
6. Place 1 tsp. of soft whipped cream on the center.
7. Sprinkle chopped pistachio.
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.
Whipped cream
INGREDIENTS
1 qt. cream
4 oz. sugar
1 tsp. vanilla paste
METHOD
1. Whip all together until soft peak.
2. Reserve in cooler.
Peach tart
MENU: DAY 7 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
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
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. Coat each cake loaf with paper and pan coating on aside.
7. Fill up each mold with 4 lb. pound cake mix.
8. 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.
Black forest
MENU: DAY 7 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
Ingredients: Flour, sugar, eggs, butter, baking soda, buttermilk, cocoa powder, cream, shaving
chocolate, white chocolate decoration
Presentation: Stripe 2.5” x 1 “
Mise en place: grand ma sponge, whipped cream, cherry, shaving dark chocolate, white chocolate
decoration
Pick up location: Pastry
Micros description:
Price:
Allergen:
Black forest
INGREDIENTS
Yield: 66 portions (1/2 tray)
1 Grand ma cake tray 6 lb.
1lb. 8 oz. whipped cream
12 oz. cherry can
4 oz. chocolate shaving
16 amarena cherry
½ white chocolate decoration tray
METHOD
1. Cut grand ma sponge in 2 widthwise.
2. Spread 1 lb. 8 oz. whipped cream.
3. Sprinkle cherry can all over.
4. Press with spatula place them into the cream and level.
5. Top with 2nd half grand ma sponge.
6. Press with tray upside down to level.
7. Spread 6 oz. whipped cream on top.
8. Set overnight in cooler.
9. Next day, cut in 6 stripes of 2.5”.
10. Then slice each stripe to 1”.
11. Pipe some whipped cream rosette on top as per the picture.
12. Garnish with cherry and dark chocolate shaving all over.
13. Stick some white chocolate decoration around.
Whipped cream
INGREDIENTS
2 qt. cream
6 oz. sugar
1tsp. vanilla
METHOD
1. Whip all ingredients to hard peak.
Opera cup cake
MENU: DAY 7 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
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.
Muffins raspberry
MENU: DAY 7 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
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: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
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.
9. Bake at 200C for 15 min. then decrease the oven at 180 C for 45 min until
knives in heart come dry.
Nutella berliner
MENU: DAY 7 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
Ingredients: Flour, sugar, salt, yeast, eggs, nutella, icing sugar
Presentation: Berliner 6 cm diameter
Mise en place: Berliner, nutella, 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 Nutella filling.
18. Dust with icing sugar before service.
Dulce de leche donuts
MENU: DAY 7 OUTLET: TEA TIME OVC GALLEY: PASTRY PREPARED: 4/4/2019
Ingredients: Flour, sugar, salt, yeast, eggs, icing sugar, milk, dulce de leche
Presentation: donuts 6 cm diameter
Mise en place: Donuts, dulce de leche donut glaze, dulce de leche
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 dulce de leche donuts glaze.
18. Drizzle with dulce de leche.
Donuts dulce de leche glaze
INGREDIENTS
12 oz. icing sugar
2 oz. melted butter
4 oz. milk
1 oz. dulce de leche
Toasted pecan nuts
Caramel sauce
METHOD
1. Sieve icing sugar.
2. Add melted butter and milk.
3. Add dulce de leche and adjust milk as per consistency if needed.
4. Glaze each donut on it.
5. Drizzle with dulce de leche.
