Pastry Recipe

Angel Cake

• Egg white 375 ml(15 eggs)
• Cream of tartar 1 tsp
• Salt 1/4 tsp
• Sugar 375 ml
• C flour 250 g
• Vanilla extract 2 tsp
• Almond extract 1/4 tsp

Angel Food cake2

• Egg White 1 lb
• Sugar 8 oz
• Cream of tartar 1/8 0z
• C Flour 7 oz
• Sugar 8 oz

Baked Cheese Cake

• Cream Cheese 6 lbs
• Eggs 21
• Sugar 3 lbs
• Sour Cream 2 l
• Fruit Puree 500 ml

Butter Cream

• Butter 10 lbs
• Sugar 3 lbs (145'F)

Butter Cream

• Egg White 2 l
• Sugar 3 kg
• Butter 1 lbs

Blown Sugar(150'c)

• Sugar 1 kg
• Glucose 250 g
• Water 350 g
• Cream of tartar 1/2 tsp

Butter Scotch Sauce

• Brown Sugar 2 lbs
• Water 450 ml
• Corn syrup 8 oz
• Butter 8 oz
• Whipping Cream 900 ml

Brandy snap

• Butter 1 lb 2 0z
• Sugar 2 lbs
• Syrup 1 lb
• C Flour 1 lb

Butter Cream

• Egg 10
• Egg yolk 10
• Sugar 600 g
• Butter 2,500 g
• Vanilla

Bavarian Cream

• Yolk 4
• Sugar 120 g
• Milk 250 g
• Gelatine 16 oz
• Whipping cream 500 ml

Bavaroas au Mango

• Mango Puree 500 ml
• Icing Sugar 300 g
• Gelatine 30 g
• Whipping Cream 500 ml

Brownies

• Sugar 6 lbs
• Butter 3 lbs
• Cocoa 1 lb
• Glucouse 1 lbs 10 oz
• Salt 1 oz
• P Flour 3 lbs 10 oz
• Walnut 2 lbs 8 oz
• Eggs 1 lb 10 oz
• Water 1 lb
• Vanilla 1 oz
  

  Congres squares

  • Almond Paste(66/34) 2 lbs
  • Sugar 2 lbs
  • Egg White 11 oz ~ 12 oz
  • Merengue: 6 oz White)
  • (a tray with pie or sweet dough, sprinkle jam, pipe mix on)
  
  

  Casting Sugar(150'C)

  • Sugar 1 kg
  • Glucose 300 g
  • Water 400 g
  
  

  Choux paste

  • Butter 450 g
  • water 36 oz
  • Salt 1 oz
  • Sugar 2 oz
  • B Flour 1 lb 4 oz
  • Eggs 14 ~ 16
  
  

  Coffe Cake

  • Butter 1 and 3/4 cups
  • Sugar 1 and a half cups
  • Eggs 3
  • Vanilla 1 and a half tsp
  • Flour 3 cups
  • B. Powder 1 and a half tsp
  • B. Soda 1 and a half cup
  • Sour cream 1 and a half cup
  • (Brown sugar 1 cup, Chpped nuts 1 cup, Cinnamon 1 tbsp)
  
  

  Cheese Cake

  • Cream Cheese 350 g
  • Egg Yolk 4
  • Icing Sugar 30 g
  • Whipping Cream 80 cc
  • C Flour 40 g
  • Orange Juice 50 cc
  • Lemon Juice 50 cc
  • Merengue(Egg White 4 Sugar 30 g)
  
  

  Cream Caramel

  • Egg 40
  • Sugar 700 g
  • Milk 5 l
  • Vanilla
  
  

  Cream Caramel

  • Milk 750 ml
  • Sugar 200 ml
  • Vanilla Beans 1
  • Orange zest 4 stripes
  • Lemon zest 3 stripes
  • Lime zest 3 stripes
  • Salt 1/4 tsp(1 ml)
  • Egg 3
  • Egg Yolk 3
  
  

  Devil Fudge Cake

  • Cake flour 2 lb
  • Cocoa powder 8 oz
  • Sugar 3 lb 8 oz
  • Salt 1 oz
  • B. Powder 1 & 1/2 oz
  • Cinnamon 1/8 oz
  • B.Soda 1/2 oz
  • Shortening 1 lb
  • Milk 2 & 3/4 pint (3 lb)
  • Eggs 1 lb 8 oz
  
  

  Florentine/Nut crucker

  • Sugar 4 handfull
  • Honey 1 handfull
  • Butter 8 oz
  • Nut or Sliced Almond
  
  

  French Mousse

  • Egg yolk 30
  • Sugar 1 lb 8 oz
  • Melted Dark Chocolate 3 lbs
  • Whipping Cream 3 l
  • Liquor 2 0z
  
  

  Grison

  • Sugar 1 kg
  • Water 320 ml
  • Whipping Cream 1,200 ml
  • Roasted Walnut 1 kg
  
  

  Italian Merengue

  • Egg white 1 lb
  • water 8 oz
  • Sugar 2 lbs
  
  

  Italian Mousse Cake

  • Egg Yolk 60
  • Sugar(Soft Ball) 800 g
  • Dark Chocolate 2,500 g
  • Whipping Cream 4 l
  
  

  Iced Cheese Cake

  • Cream Cheese 3 lbs
  • Sugar 1 lb 8 oz
  • Sour Cream 5 lbs
  • Gelatine 4 oz and a half
  • milk 1 qt and a half
  • Egg white 1 qt and a half
  
  

  Instant Fondant

  • Icing Sugar 100 g
  • Water 2 tbsp
  
  

  Ladys' Finger

  • Egg yolk 5
  • Sugar 100 g
  • Egg White 5
  • Sugar 100 g
  • Constarch 50 g
  • Cake Flour 200 g
  
  

  Lemon Cake

  • Margarine 1lb 14 oz
  • Sugar 3 lbs 12 oz
  • Egg 1 lb 14 oz
  • Milk 3 lb 12 0z
  • P Flour 3 lbs 3 oz
  • Constarch 1 lb 5 oz
  • Baking Powder 4 oz
  • Lemon Flavour to taste.
  
  

  Lemon Chiffon Pie

  • Water 1,500 ml
  • Sugar 1 kg
  • Egg yolk 500 g
  • Lemon Juice 500 ml
  • Constarch 300 g
  • Gelatine 45 g
  • water 500 ml
  • Egg White 1 kg
  • Sugar 700 g
  
  

  Linzer Torte

  • Sugar 5 lb
  • Butter 5 lb
  • Gr. Almond 5 lb
  • Pastry Floor 4 lb
  • Yolk 12

  Melba Sauce

  • Raspberry 1 kg
  • Strawberry 1 kg
  • Sugar 2 kg
  
  

  Merengue

  • Egg White 20
  • Sugar 2 cups
  • Floor 5 tbsp
  • Icing sugar 2 cups
  
  

  Pecan Pie filling

  • Corn syrup 18 oz
  • Brown Sugar 2 lb 8 oz
  • Eggs 14
  • Butter 8 oz
  • Pecan 3 lbs
  • Vanilla
  
  

  Cream Caramel

  • Egg 40
  • Sugar 700 g
  • Milk 5 l
  • Vanilla
  
  

  Iced Fruit Souffle

  • Eggs 4
  • Sugar 3 and a half oz
  • Fruit Puree 500 ml
  • Whipping Cream 1 l
  • Licor
  
  

  Italian Merengue

  • Egg White 20
  • Sugar 400 g
  • Water 800 cc
  • Sugar 900 g
  
  

  Lemon Chiffon

  • Water 1,500 ml
  • Sugar 1 kg
  • Egg yolk 500 g
  • Lemon Juice 500 ml
  • Constarch 300 g
  • Gelatine 45 g
  • Water 500 ml
  • Egg White 1 kg
  • Sugar 700 g
  
  

  Lemon Sorbet

  • Lemon 10
  • Lemon zest 5
  • Water 1 l
  • Sugar 1 lb 8 oz
  • Milk 1,500 ml
  
  

  Mousse Sabayon

  • Gelatine 6 oz
  • Yolk 3
  • Sugar 50 g
  • White wine 70 cc
  • Whipping Cream 150 cc
  
  

  Nougatine

  • Sugar 500g
  • Glucouse 150 g
  • Almond(toasted)350 g
  
  

  Opaque Sugar(150'C)

  • Sugar 1 kg
  • Glucose 300 g
  • Water 400 g
  • Calcium carbonate 50 G
  • Water 100 g
  
  

  Pana Cotta

  • Gelatine 60 leaves(100g)
  • Milk 2 litre
  • Whipping Cream 4 litre
  • Butter Milk 2 litre
  • Sugar 1650 g.
  • Orange & Lemon Zest 1 of each
  
  

  Pastry Cream

  • Milk 4 l
  • Sugar 1 kg
  • C Flour 160 g
  • Constarch 160 g
  • Egg yolk 18
  
  

  Puled Sugar(150'C)

  • Sugar 1 kg
  • Glucose 150 g
  • Water 400 g
  • Cream of tartar a half tsp
  
  

  Pecan Pie filling

  • Butter 3 lbs
  • Sugar 2,500 g
  • Evaporated Milk 6 cans
  • Yolk 1,300 ml
  • Vanilla 1 tbsp
  • Pecan 12 cups
  
  

  Peanut Butter Bars

  • Graham crumbs 250 g
  • Icing Sugar 625 g
  • Peanut Butter 500 ml
  • Vanilla 1 tsp
  • Melted Butter 125 ml
  
  

  Pastry Cream

  • Egg Yolk 16
  • Sugar 1 lb 4 oz
  • constarch 3oz
  • P.Flour 3 0z
  • Milk 2 qt
  • Butter 4 oz
  • Vanilla extract
  
  

  Pineapple mousse cake
  

  • PineapplePuree 2 litre
  • WhipCream 8 litre
  • Neutral Powder 3 lbs
  • Licor 400 ml

  Pineapple tea cake
  

  • Butter 4 lbs
  • Sugar 6 lbs
  • Eggs 40
  • Vanilla
  • Pastryflour 10 lbs
  • B. Powder 4 oz
  • coconut 5 handfull

  Royal icing.

  • Icing Sugar 2 lbs
  • Egg White 6 oz
  • Cream of tartar 1/4 tsp
  
  

  Royal Icing 2

  • Icing sugar 2 lbs
  • Egg White 5
  • Lemon Juice 1
  
  

  Sauce base

  • Water 2,500 ml
  • Brown Sugar 2 kg
  • Butter 8 oz
  • Constarch 3 oz
  
  

  Sponge Cakes/sheets

  • Eggs 90
  • Sugar 2250 g
  • Cake Flour 2250 g
  • Baking powder 75 g
  
  

  Sponge cake

  • Eggs 3 kg
  • Sugar 2 kg
  • Flour 2 kg
  
  

  Souffle Cheese Cake

  • Cream cheese 300g
  • Sugar 20 g
  • Yolk 5
  • Sour cream 200 g
  • Vanilla to taste
  • Lemon juice 1 tbsp
  • Egg white 3
  • Sugar 50 g
  • Constarch 30 g
  
  

  Sweet Dough

  • Butter 5 lbs
  • Sugar 2 lbs 8 oz
  • Eggs10
  • Flour 7 lbs 8 oz
  
  

  Short paste

  • Butter 900 g
  • Icing Sugar 450 g
  • Eggs 2
  • Water 120 ml
  • Flour 1350 g
  • Baking powder 75 g
  
  

  Spice cake

  • Flour 3 lbs
  • sugar 2 lbs
  • Baking Powder 3 oz
  • Eggs 22
  • Melted Butter 8 oz
  • Whipping cream 800 ml
  • Oil 300ml
  • Cinnamon & Nut meg to taste.
  
  

  Truffles(classic)

  • Chocolate 100 g
  • Cream 80 g
  • Butter 80 g
  
  

  Tartletes Dough

  • Sugar 2 lbs
  • Butter 1 lb 4 oz
  • Shortening 1 lb
  • 4 oz
  • Eggs 8
  • P Flour 4 lbs
  • Lemon Flavour
  
  

  Yogourt cake

  • Yougourt 1 kg
  • Sugar 200 g
  • Gelatine leaves 18
  • Whipping cream 1 l
  • Fruit puree 500 ml
  
  

  Whipping cream

  • Whipping Cream 1 l
  • Sugar 10%
  
  

  Walnut Tarts

  • Egg 30
  • Syrup 2,500 g
  • Sugar 1,500 g
  • Butter 500 g
  • Walnut(Chopped) 2,500 g