Recipe name PANNACOTTA

Category DESSERT
Recipe portion 5 GLASS
INGREDIENTS AMOUNT UNIT
*PANNACOTTA FILLING
Milk Full Cream UHT (Sua Tuoi Uruguay 1L 0.150 l
Cream Whipping Anchor 1L (Kem Sua Tuoi 0.250 kg
Sugar White Sugar BH (Duong Cat Trang B 0.060 kg
Pastry Gelatine Sheet (Mieng Lam Dong 1 0.005 kg
Yogurt Emborg UGO - Sua chua 0.170 kg
FR Frozen Blueberry Puree (Nam Viet Qua 0.150 kg
FR Rasberry Fresh (Trai Mam Xoi 170gr) 0.050 Pkt

*SHORT BREAD
Butter 0.030 kg
Flour 0.050 kg
Sugar White Sugar BH (Duong Cat Trang B 0.020 kg
cashenut 0.020 kg
*ASSEMBLY

GARNISH THE TOP WITH A THIN BLUEBERRY JAM LAYER

DÉCOR LIKE THE PICTURE

 METHOD

BRING CREAM, MILK, SUGAR TO A BOIL

ADD GELATINE AND YOGURT , MIX WELL
DEVIDE INTO 5 GLASS MARTINI
LET IT IN FREEZE FOR 2 HOUR

MIX ALL INGREDIENT TOGETHER

LET IN COOL IN FREEZE FOR 2 HOUR
ROLLING IT 3CM, CUT 2X9CM
BAKE 180DEGREE UNTIL GOLDEN
0
Recipe name LEMONGRASS CAKE
Category DESSERT
Recipe portion 3 CAKE SIZE 7CM
INGREDIENTS AMOUNT UNIT
*DOUGH
breadcrum 0.050 KG
almond powder 0.070 KG
baking powder 0.004 KG
sugar 0.100 KG
oil 0.060 KG
egg 2.000 KG
orange 0.200 KG
lemongrass 0.050 KG
*FOR DÉCOR
whipping cream 0.100 kg
sugar 0.005 kg
raspberry jam kg
strabwerry,raspberry kg
*ROCHER GLAZE
chocolate dark 0.050 KG
whipping cream 0.050 KG
almond slice 0.050 KG
*ASSEMBLY

COVER THE CAKE WITH ROCHER GLAZE

SLICE AND PIPING WHIPPING CREAM AT MIDDLE

DÉCOR THE DISH LIKE A PICTURE

 METHOD

CHOPPED THE LEMON GRASS AND PEEL THE ORANGE ZEST

THEN MIX WELL ALL INGREDIENT

BAKE 180 DEGREE 10 MINUTE

MELTED THE CHOCOLATE AND WHIPPING CREAM

ADD BAKED ALMOND SLICE
USING AT 32 DEGREE
0
Recipe name TIRAMISU
Category DESSERT
Recipe portion
INGREDIENTS AMOUNT UNIT
*Sponge
eggs 35.000 PCS
sugar 0.700 kg
Flour Cake T45 (Bot Banh Ngot 25kg 0.450 kg
corn starch 0.050 kg
*Mousse
mascapone 1.500 kg
cream 1.500 kg
icing sugar 0.150 kg
amaretoo 0.100 kg
gelatine 0.005 kg
Chocolate chip 0.150 kg
*Coffee syrup
Sugar 0.025 kg
Water 0.1 kg
Coffee powder 0.003 kg
*ASSEMBLY
garnish the dish with cacao powder
cover the cake with cacao powder
décor like picture
 METHOD

Beat egg + sugar until pale

add flour gently
bake 180 degree 12 minute

mix well the mascarpone and icing sugar together

add gelatine and wine, chocolate chip
whipped the cream and fold to the mixture

boil all ingredient

0
Recipe name KHUC BACH SWEET SOUP
Category DESSERT
Recipe portion 1 PORTION
INGREDIENTS AMOUNT UNIT
whipping cream 0.15 kg
milk 0.05 kg
sugar 0.02 kg
gelantin 0.006 kg
peach in syrup 0.02 kg
lychee in syrup 0.02 kg
almond slice 0.02 kg
*SUGAR SYRUP
SUGAR 0.04 kg
Water 0.2 kg
*ASSEMBLY
CUT PEACH, LYCHEE INTO DICE
THEN PUT IN THE BOWL AND DÉCOR LIKE PICTURE
 METHOD
BOIL CREAM, MILK , SUGAR
ADD GELATINE
LET IT COOL IN FREEZE THEN CUT INTO DICE
0
Recipe name CHOCOLATE FONDANT
Category DESSERT
Recipe portion 4 PCS
INGREDIENTS AMOUNT UNIT
SUGAR 0.2 kg
CREAM 0.1 kg
BUTTER 0.1 kg
DARK CHOCOLATE 0.25 kg
EGGS 4 pcs
EGG YOLK 8 pcs
SALT 0.002 kg
FLOUR 0.12 kg

*ASSEMBLY
garnish the dish with chocolate sauce
décor like picture
 METHOD
make the caramel with sugar
add butter, warm cream
then add chocolate melted
egg mixture
finish with the flour

bake 170 degree for 12 minute

0
Recipe name CHEESE CAKE
Category DESSERT
Recipe portion 6 PORTION SIZE 4X9CM
INGREDIENTS AMOUNT UNIT
*SABLE
Butter 75 g
Flour 90 g
Icing sugar 32 g
Almond powder 32 g
Lemon zest 2 pcs
Cacao powder 5 g
CHEESE FILLING
Cream cheese 0.81 kg
Sugar 0.18 kg
Egg 3 pcs
Corn flour 0.025 kg
Whipping cream 0.36 kg
Lemon juice 0.05 kg
Orange zest 1 pcs
*ASSEMBLY
GARNISH THE DISH WITH RASPBERRY SAUCE
DÉCOR THE CAKE LIKE PICTURE
 METHOD

MIX ALL INGREDIENTS

FLAT IT INTO THE RING 18CM

BAKE 180 DEGREE 12 MINUTE

NG
SOFT THE CHEESE WITH SUGAR BY MACHINE

ADD EGG ONE BY ONE AND MIX

ADD REMAIN INGREDIENTS AND MIX WELL

POUR ON THE SABLE AND BAKE 140 DEGREE 40 MINUTE ON THE
TRAY HAS WATER
Recipe name FLAN CARAMEL
Category DESSERT
Recipe portion 10 pcs
INGREDIENTS AMOUNT UNIT

milk 0.300 Kg
whippng cream 0.700 Kg
sugar 0.150 Kg
egg yolk 3.000 Each
egg whole 5.000 Each
VANILLA ESSENSE 0.005 kg
*ASSEMBLY
décor like a picture
 METHOD

mix all ingredient