Apple crumble
OUTLET: Lawn club grill GALLEY: pastry deck 4 PREPARED: 11/26/2016
Mise en place: Apple filling, crumble, ramequin
Pick up location: pastry deck 4
Micros description:
Allergen:
INGREDIENTS
5 oz. apple filling
2 oz. crumble
PLATE UP
Yield: 1 portion
1. Scoop 5 oz. of apple filling into a cream brulee ramequin
2. Cover evenly with 2 oz. of crumble
METHOD
Apple filling recipe
INGREDIENTS
Yield 30 portions
7 lb. 8oz. frozen apple
1 lb. brown sugar
1 lb. butter
2 tbsp. vanilla paste
2 tbsp. cinnamon powder
4 oz. cornstarch
METHOD
1. Melt the sugar and butter, and then add the sliced apple and sauter
2. Add the vanilla and cinnamon powder.
3. Diluate the cornstarch in small amount of water, after the apple cooked;
add the cornstarch.
4. Mix well and cooked for another 5 minutes while mixing.
5. Put in the cream brulee dish the cooked apple filling.
6. Put the crumble on top and baked for 26 minutes at 180 C.
Crumble recipe
INGREDIENTS
Yield: 30 portions
9 oz. sugar
1lb.2oz. Soft butter
1lb.4oz. Cake flour
4 gr baking powder
Pinch of salt
METHOD
1. Mix all ingredients together and rob by hand till crumble.
Blueberry and pear crumble
OUTLET: Lawn club grill GALLEY: pastry deck 4 PREPARED: 11/26/2016
Presentation: In cream brulee ramequin as per the picture
Mise en place: pear and blueberries filling, crumble, ramequin
Pick up location: pastry deck 4
Micros description:
Allergen:
INGREDIENTS
5 oz. pear and blueberry filling
2 oz. crumble
PLATE UP
Yield: 1 portion
1. Scoop 5 oz. of pear & blueberry filling
2. Cover evenly with 2 oz. of crumble
METHOD
Pear & Blueberry filling
INGREDIENTS
Yield: 30 Portions
4 lb.8oz. frozen blueberry
3lb. fresh diced pear
8 oz. sugar
8 oz. butter
1 tsp. cinnamon powder
1 tbsp. vanilla paste
4 oz. cornstarch
4 pieces lemon juice & zest
METHOD
1. Melt the sugar and butter together and then add the diced pear and
blueberry.
2. Mix and sauter until caramelized the sugar.
3. Add the vanilla, cinnamon and lemon juice and lemon zest.
4. Diluate in small amount of water the cornstarch, and then add to the
mixture and mix well.
5. Keep in container
6. Put in the cream brulee dish the pear and blueberry filling
7. Put the crumble on top and baked for 26 minutes at 180 C.
Crumble recipe
INGREDIENTS
Yield: 30 portions
9 oz. sugar
1lb.2oz. Soft butter
1lb.4oz. Cake flour
4 gr baking powder
Pinch of salt
METHOD
1. Mix all ingredients together and rob by hand till crumble.
Carrot cake
OUTLET: Lawn club grill GALLEY: pastry deck 4 PREPARED: 11/26/2016
Mise en place: carrot cake, caramel sauce, cream cheese filling
Pick up location: pastry deck 4
Micros description:
Allergen:
INGREDIENTS
1 slice of carrot cake (x16)
½ oz. caramel sauce
PLATE UP
Yield: 1 portion
1. Cut carrot cake in 18 pieces
2. Drizzle caramel sauce with squeeze bottle on the plate as per the picture
3. Dispose a slice of cake in the center on the plate
METHOD
Carrot cake recipe
INGREDIENTS
Yield: 3 cakes 8 “
2 lb.4oz grated carrots 1020gm
1 lb.8 oz. cake flour 816gm
½ oz. baking powder 14gm
½ oz. baking soda 14gm
½ oz. cinnamon powder 14gm
2 lb. sugar 907gm
2 lb. vegetable oil 907gm
1 lb.4oz. whole eggs 566gm
8 oz. chopped walnut 224gm
4 oz. pineapple juice 112ml
8 oz. raisins 224gm
METHOD
1. Peeled and grated the carrots.
2. Sifted the flour, and then add all the dry ingredients together.
3. Add all the liquid ingredients to the dry ingredients and mix properly.
4. Put in the round ring with aluminum foil the mixture above half size of the
ring.
5. Baked for 35 to 40 minutes at 180F, cool down and set aside.
Cream cheese filling
INGREDIENTS
Yield: 3 cakes
2lb.4oz.cream cheese
7 oz. icing sugar
1 lb.2 oz. butter
6 oz. vanilla
4 pcs. Lemon juice
2 lemon zest
2 orange zests
METHOD
1. Beat the butter, cream cheese and icing sugar using the paddle until
become creamy and smooth.
2. Add the vanilla, juice and zest.
Carrot cake
METHOD
1. Cut the carrot cake sponge in 3 layers equally.
2. Spread cream cheese filling on each layer and then fully cover the whole
cake with the same filling .
3. Garnish with chopped toasted walnut all over the side of the cake.
4. Glaze with the orange color apricot glaze on top, set aside until set.
5. Pipe some rosette icing all over the side top of the cake.
6. Chilled the cake and cut into 16 slices, serve with caramel sauce
Caramel sauce recipe
INGREDIENTS
1 lb. sugar
4 oz. heavy cream
METHOD
1. Bring sugar to golden caramel color
2. Deglaze with hot cream and adjust as per desired thickness
Chocolate chip cookies
OUTLET: Lawn club grill GALLEY: pastry deck 4 PREPARED: 11/26/2016
Mise en place: NSA chocolate chip cookies, vanilla ice cream, cream brulee dish
Pick up location: pastry deck 4
Micros description:
Allergen:
INGREDIENTS
3 NSA chocolate chip cookies
1 scoop vanilla ice cream
PLATE UP
1. Dispose 3 cookies in cream brulee dish
2. Bake until light color around 14 mn at 200 C
3. Remove from the oven
4. Immediately scoop a scoop of vanilla ice cream on top
METHOD
New york classic cheesecake
OUTLET: Lawn club grill GALLEY: pastry deck 4 PREPARED: 11/26/2016
Mise en place: cheese cake, raspberry sauce
Pick up location: pastry deck 4
Micros description:
Allergen:
INGREDIENTS
1 slice cheese cake (x16)
1 oz. raspberry sauce
PLATE UP
Yield: 1 portion
1. Dispose a slice of cheese cake in the center of the plate
2. Drizzle raspberry sauce on top as per the picture
METHOD
Cheese cake recipe
INGREDIENTS
Yield: 11 RING 8 “
22 lb. cream cheese
4 lb. sugar
10 lb. whole eggs
3 qt. heavy cream
2 oz. vanilla
METHOD
1. Creamy the cream cheese together with the sugar using the mixer and
paddle.
2. Add whole eggs little by little at slow speed.
3. Scrape the bottom of the bowl to make sure all mix properly.
4. Add the cream, vanilla paste and lemon juice
5. Do not over mix the mixture.
6. Fill up 11 ring already close in the bottom with aluminium foil and cooked
graham crackers
7. Bake at 125 c in bain marie for 2,5 hours
8. After cook, spread some sour cream on top while the cheese cake just
newly cooked.
9. Cool down over night
10. Cut into 16 slices one whole.
Graham crackers recipe
INGREDIENTS
5 lb. graham crumbs
2 lb. melted butter
1 lb. sugar
METHOD
1. Melt the butter and mix all together and then mix by hand.
2. Fill up the ring with the crumbs on the bottom and baked for 10 minutes at
180 C
