Hyatt Regency Kathmandu
Chocolate sauce
Grain sugar 200gm
Measure all ingredients
Butter 50 gm Pour in a pot, cook in slow heat till it boils
Again decrease heat and simmer for more
Water 1 ltr than 1 hrs until the mixture become thick.
Purpose
Coca powder 150 gm Condiments ,topping, moistening food etc
Chocolate 150/100 gm
New chocolate sauce
Dark chocolate 1150 gm
Melted butter 1200 gm
Coca powder 800 gm
Milk 1200 ml
Fresh cream 1200ml
Vanilla sauce
Egg yolk 12 nos 20 nos
Mix all ingredients in a bowl
Milk 1 ltr
Whisk properly with a hand wisker
Cook in a double boiling until the mixture
Grain sugar 200gm
become thick
Vanilla essence few drops Purpose
Topping, increase moisture n palatevity.
Cook in double boiling
Toffee sauce
Sugar 1 kg
Butter 1 kg Take a bowl, caramel sugar with lemon juice
Add cream and butter then cook in slow heat
Cream 1 kg Purpose
Topping, moisten food,
Lemon juice 1 nos
Prepared by Dinesh Khanal Reviewed by Deepak Sherestha
Hyatt Regency Kathmandu
Custard sauce
Milk 1 ltr
Custard powder 160 gm
Boil milk and sugar
Sugar 200 gm Dilute custard powder in water, add vanilla ess
Pour in boiling milk with whisking the mixture
Vanilla essence few drops till cooked bubbles seen.
Purpose
Food fillings, tart, Danish topping etc
Butter scotch sauce
Castor sugar 330 gm
Water 125 ml
Fresh cream 200 ml
Purpose
Butter 120 ml
Marzipan
Almondpowder 1 kg
Icing sugar 2 kg
Remove the skin of almond and make a
Egg yolk 10 nos powder.
Take all ingredients in a mixing bowl and
Glucose 200 gm mix it with a fan till it librates the stickiness
and stretches.
Almond essence 10 ml
Purpose
Cover cakes n pies.
Walnut brittle
Plain butter 40 gm
Castor sugar 80 gm
Gulcose 30 ml Mix butter n sugar in a mixing bowl
Add glucose n followed chopped walnut.
Walnut chopped 100 gm Purpose
Garnish
Prepared by Dinesh Khanal Reviewed by Deepak Sherestha
Hyatt Regency Kathmandu
Coca mirror
Water 150 gm
Fresh cream 120 ml
Castor sugar 180 gm
Coca powder 60 gm
Purpose
Fruit gel 50 ml
Gelatine 12 gm
Sugar gum paste
Icing sugar 600 gm
Lemon juice 10 ml
Water 75 ml
Gelatine 30 gm
Corn flour 125 gm Purpose
Covering n garnish the cakes n bakes
Cream of tarter 7 gm
Royal icing
Icing sugar 250 gm
Whisk icing sugar and egg white in a
Egg white 50 gm mixing bowl in high speed till it become
smooth n floppy.
Lemon juice 2 ml Add lemon juice for constant whitening
Purpose
Garnish, covering
Prepared by Dinesh Khanal Reviewed by Deepak Sherestha
Hyatt Regency Kathmandu
Choux paste
Water 1 ltr
Butter 400 gm
Salt a pinch Boil water with butter n salt
Add flour little by little n stir properly with
Flour 600 gm spatula so that no lumps could be seen
After cooked, put the mixture in a mixing
Egg 18 -22 nos bowl n whisk adding egg one by one.
Purpose
Prepare éclairs, cucumbuche, etc.
Ganache
Fresh cream 1 ltr
Liquid glucose 100 gm
Add all ingredients in a bowl cook
Chocolate 1 kg properly in slow heat till shiny layer on
top was seen.
Purpose
Topping, moistening food, layering.
Brandy snap
Butter 600 gm
Icing sugar 1200 gm
Honey 625 gm
Flour 500 gm Mix icing sugar and butter in a mixing
bowl till it become smooth n floppy.
G. juice 25 ml Add ginger juice n honey finally flour.
Purpose
Garnish, cups
Prepared by Dinesh Khanal Reviewed by Deepak Sherestha
Hyatt Regency Kathmandu
Crumble
Flour 1 kg
Grain sugar 1 kg
Butter 700 gm 650 gm
Melon seed 100 gm 250 gm Weight all ingredients, pour in a mixing bowl.
Mix it properly by using Fan
Oat meal 100 gm 400 gm Purpose
Condiments, topping in Danish n Glass items..
Walnut 150 gm
Cinamon powder 35 gm
Pastry cream
Milk 1 ltr
Sugar 200 gm
Egg yolk 12 nos
Flour 200 gm
Purpose
Vanilla beans 1 nos Fillings for éclairs, cucumbuche, tart etc
Lemon curd
Egg yolk 500 gm
Butter 500 gm
Grain sugar 500 gm Whisk butter and grain sugar in a mixing bowl,
add egg yolk one by one till it become floppy
Lemon juice 200 gm Finally add lemon juice and mix it thoroughly
Cook in double boiling in low heat.
Purpose
Layered fillings for, tart, pie etc
Prepared by Dinesh Khanal Reviewed by Deepak Sherestha
Hyatt Regency Kathmandu
Apple jam
Fine chopped apple 4 kg
Grain sugar 2 kg
Apple juice 6 lit Add fine chopped apple, juice, sugar add
a bunch of bouquet garnie in a sauce pan
Flavors of spice 100 gm and cook in gentle heat till it become
thick
Salt Dough
Flour 500 gm
Butter 200 gm
Salt 7.5 gm
Eggs 2 nos Add all ingredient in a mixing bowl n
knead properly.
Water 100 gm
Puff paste
Flour 1 kg
Salt 20 gm
Water 550 ++
Mix flour salt and water in a mixing bowl
Puff margin 900 gm After kneading layer the puff margin in
1: 2 ratio
Sweet paste
Butter 4 kg
Icing sugar 2 kg
Eggs 16 nos
Flour 6 kg Mix butter n sugars in a mixing bowl,
when mixture becomes smooth add eggs
one by one.
Fold flour at last.
Prepared by Dinesh Khanal Reviewed by Deepak Sherestha
Hyatt Regency Kathmandu
Doughnut
Flour 1 kg
Improver 10 gm
Salt 20 gm
Yeast 40 gm
Butter 150 gm
Sugar 100 gm Knead all ingredients properly
Milk 200 ml
Give a rest for few minutes
Egg 6 nos
Roll n separate in desired shape n size
Prove double in size n Fry.
Purpose
Morning n regular Bakery
Burger Bun
Flour 1 kg
Improver 20gm
Dry Yeast 25 gm
Butter 50 gm
Sugar 60 gm
Milk 200 ml / 50gm Knead all ingredients properly
Gluten 20gm separate in desired shape n size
Water 550gm Prove double in size.
Bake in 250/220 C for 10 min
Purpose
Morning n regular Bakery, compliments of
soup
Prepared by Dinesh Khanal Reviewed by Deepak Sherestha
