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Le Noir Recipes Pastry
Le Noir Recipes Pastry
Pastry cream
Salt 5 gm 5 gm 2985
Vanilla 5 gm 5 gm 1825
Eggs 70 gm 70 gm 9537
Almond powder 45 gm 45 gm 9000
Lemon curd
Ingredients Quantity Quantity Unit Code
Fresh lemon juice 600 gm 600 gm 565
Eggs 70 gm 70 gm 9537
9000
Almond powder 45 gm 45 gm
Refined Flour 400 gm 400 gm 3722
Engadine nut tart
Ingredients Quantity Quantity Unit Code
caster sugar 500 gm 500 gm 30850
Vanilla 5 gm 5 gm 1825
Eggs 70 gm 70 gm 9537
Almond powder 45 gm 45 gm 9000
Refined Flour 400 gm 400 gm 2631
Strawberry compote
Ingredients Quantity Quantity Unit Code
Strawberry puree 240 gm 240 gm 2496
almond cream
Ingredients Quantity Quantity Unit Code
9000
Almond powder 300 gm 300 gm
Icing sugar 300 gm 300 gm 2564
Berry creameux(Bachour)
Ingredients Quantity Quantity Unit Code
Strawberry puree 90 gm 90 gm 2496
Sugar 55 gm 55 gm 30850
butter 70 gm 70 gm 2496
Creaming method
Pistachio Financier
Ingredients Quantity Quantity Unit Code
Melted butter to light brawn colour 210 gm 210 gm 2496
Chef Siddharth
Ingredients Quantity Quantity Unit Code
9000
Almonds powder 500 gm 500 gm
Icing sugar 500 gm 500 gm 2564
Egg white 160 gm 160 gm 2082
Cater sugar 500 gm 500 gm 30850
Water 220 gm 220 gm
Egg white 160 gm 160 gm 2082
1712
Food colour Desire quantity
Bliss chocolate
Ingredients Quantity Quantity Unit Code
9000
Almonds powder 500 gm 500 gm
Icing sugar 500 gm 500 gm 2564
Egg white 190 gm 190 gm 2082
Cater sugar 500 gm 500 gm 30850
Water 200 gm 200 gm
Egg white 190 gm 190 gm 2082
1712
Food colour Desire quantity 190 gm
Direct method @130*C for 15 minutes
Italian meringue, cooking of sugar syrup to 118*C
Resting for 30 minuts till it get dry and then bake @ 135*C for 12 Minutes
Italian meringue, cooking of sugar syrup to 118*C
Pressed sable
Ingredients Quantity
9019
Hazelnut struesel 300 gm 300 gm
2634
Cocoa butter 50 gm 50 gm
Clarified butter 70 gm 70 gm 31858
make sugar syrup 118*C and pour over egg and make sabayon
add bloomed geletine
Warm half cream with cream cheese and blend it form smooth mix
fold it in egg mix followde by puree
whipp remining cream to semi soft and fold in above mix
Muffin
Ingredients Quantity Quantity Unit Code whipp egg, sugar & vanilla together
eggs 18 nos 18 no 9537 add oil followed by curd
sugar 800 gm 800 gm 3813 fold dry ingredients
oil 800 gm 800 gm 20212 rest batter in chiller for 1 hrs before use
Curd 450gm 450 gm 29288
vanilla paste 10 gm 10 gm 1825
Vanilla Ganache(macaron)
Ingredients Quantity Quantity Unit Code
Heavy cream 35% 1940 gm 1940 gm 3018
Vanilla bean 10 gm 10 gm 1825
Oreo ganache(macaron)
Ingredients Quantity Quantity Unit Code
white chocolate 200 gm 200 gm 17004
Pista ganache
Ingredients Quantity Quantity Unit Code
Heavy cream 35% 250 gm 250 gm 3018
1869
Liquid glucose 20 gm 20 gm
Vanilla bean 10 gm 10 gm 1825
Italian buttercream
Ingredients Quantity Quantity Unit Code
Egg white 300 gm 300 gm 2082
6663
caster sugar 600 gm 600 gm
water 220 gm 220 gm
vanilla paste 10 gm 10 gm 1825
French buttercream
Ingredients Quantity Quantity Unit Code
Egg Yolks 10 nos 10 gm 1918
6663
caster sugar 440 gm 440 gm
water 110 gm 110 gm
vanilla paste 10 gm 10 gm 1825