Basic Pastries, Cakes and Desserts For Bakers and Pastry Chef

1. Apple Pie

Preparation Method:

 Line pie dish with sweet paste and blind bake.

 Make a filling by combining diced apples, sugar, cinnamon powder and sponge crumbs.
 Put the filling in the pie dish and cover with another layer of sweet paste apply
egg wash.
 Bake at 180 deg C for 20 min.

   Ingredients for 1.9 kg Apple Pie

Description Qty Unit
Sweet paste 0.5 kg
Apple   0.6 kg
Sugar 0.4 kg
Cinnamon
0.01 kg
powder
Sponge crumbs 0.2 kg
Egg 0.2 kg
 

2. Baked Cheesecake

Preparation Method:

 Crumb biscuit well and add the melted butter.

 Line the mould with the biscuit mix at the base and blind bake.
 Cream together cream cheese and sugar.
 Add the eggs slowly and vanilla essence.
 Mix cornflour into it, Fold in yoghurt.
 Fill up the mould to three fourth with the cheesecake mixture.
 Bake at a temperature of 160 degrees C in a hot water bath.

   Ingredients for Baked cheesecake 

Descriptio
Qty Unit
n
Marie 0.12
KG
biscuit 5
Melted 0.07
KG
butter 5
Cream
0.5 KG
cheese
Breakfast
0.1 KG
sugar
Eggs 0.1 KG
Vanilla 0.00
ML
essence 5
0.01
Cornflour KG
2
0.12
Yoghurt KG
5

3. Banana Bread/Cake

Preparation Method:

 Puree the bananas with oil and keep aside.

 It is better to use over-ripened black bananas.
 Whip egg and sugar till light and fluffy.
 Add banana mixture to the egg mixture.
 Sift flour with baking soda, cornflour, cinnamon and add chopped walnuts.
 Fold the flour into the egg and banana mixture.
 Pour the mixture in the lined tins and bake in the oven at 160ºC for 45 minutes.
 Let it cool and slice with a sharp knife and serve.

   Ingredients for 7 Kg batter for Banana

Bread/Cake
Description Qty Unit
Flour 0.33 Kg
Baking soda 0.01 Kg
Oil 0.4 Ltr
Corn flour 0.08 Kg
Milk 0.15 Ltr
Sugar 0.5 Kg
Eggs 5  No
Banana 0.5 Kg
Walnuts 0.16 Kg
Cinnamon 0.5 Kg
 

4. Berry Charlotte
  

Preparation Method:

 Select a mould and line it with butter.

 Then line it with thin slices of Swiss roll, make sure no gaps are left.
 Then pour half the mould with mousse mix and then again place a thin layer of sponge
over it.
 Then allow it to set and then add the remaining mix over it and then carefully seal it
with other sponge.
 Chill the charlotte. Once it is set blow it with blowtorch and de-mould.

   Ingredients for 1.5 Kg Berry Charlotte

Description Qty Unit
Swiss roll 0.91 kg
Berry mousse 0.617 Kg
Butter  0.02 Kg

5. Black Forest Cake

Preparation Method:

 Boil water and sugar to make sugar syrup. Cool and set aside.
 Slice the sponge horizontally in 3-4 layers.
 Layer each sponge with sugar syrup, whipped cream and cherry compote.
 Finish the top of the cake and the sides with whipped cream.
 Pipe the whipped cream over the cake and garnish with chocolate flakes and cherries.

   Ingredients for 1.8 Kg Black Forest Cake

Description Qty Unit
Chocolate sponge  1.2 Kg
Whipped cream 0.4 Kg
Dark chocolate
0.04 Kg
flakes
Black cherry
0.02 Kg
compote
Grain sugar 0.1 Kg
Water 0.1 Kg

6. Caramel Custard
Preparation Method:

 Make caramel of 30-gram sugar and pour on the base of the moulds

 Boil sugar, milk, vanilla essence together.
 Set aside to cool.
 When the above mixture is lukewarm add eggs to it and strain.
 Pour in moulds avoiding air bubbles and cover each mould with aluminium foil
 Put in a deep tray with enough water to cover just over half of the moulds
 Bake in the oven at 150 deg C for 35 min.
 Cool, de-mould and serve.

   Ingredients for 850 ml Caramel Custard

Description Qty Unit
Eggs 0.25 KG
Milk 0.5 LITRE
Sugar 0.1 KG
Vanilla pods 0.001 KG

7. Chocolate Eclairs

Preparation Method:

 Mix whipped cream with 100 gms of truffle.

 Pipe this mixture into the éclair shells.
 Melt the remaining truffle and dip the top of eclairs in the truffle and serve.

 Ingredients for 900 gms Chocolate Eclairs

Description Qty Unit
Whipped cream 0.3 kg
Truffle  0.2 kg
Eclairs  0.4 kg

8. Dark chocolate mousse

Preparation Method:

 Soak the gelatine powder in cold water.

 Make crème anglaise.
 Add chopped chocolate to crème anglaise.
 Add whipped cream once the mix is cold.
 Warm gelatine in a double boiler and add to the mix.
 Pour in the mould and chill it.
   Ingredients for 2 Kg Dark chocolate
mousse
Description Qty Unit
Crème anglaise 1 Ltr
Chocolate truffle 0.7 Kg
Whipped cream 0.3 Kg
Gelatine 0.05 Kg

9.Chocolate Pastry

Preparation Method:

 Cut three strips of the sheet according to the size of the pastry.
 Boil sugar and water to make syrup.
 Layer the sponges with sugar syrup and ganache.
 Chill the pastry in the freezer for 30 minutes and finish with melted truffle.
 Slice it as per the size required and serve.

   Ingredients for 900 Gms Chocolate pastry

Description Qty Unit
Chocolate sheet sponge 0.4 KG
Ganache 0.2 KG
Truffle 0.1 KG
Grain sugar 0.1 KG
Water 0.1 KG
 

10. Chocolate Truffle cake

Preparation Method:

 Cut the sponge into three. Boil sugar and water to make syrup.
 Layer the sponges with sugar syrup and softened truffle.
 Chill the pastry in the freezer for 30 minutes and finish with melted truffle.
 Decorate as per your wish and serve as required.

   Ingredients for 1 kg Chocolate Truffle cake

Description Qty Unit
Chocolate
0.4 kg
sponge
Truffle 0.5 kg
Sugar 0.1 kg
water 0.1 kg

11. Croquembouche Cake

Preparation Method:

 Roll out sweet paste to an 8-inch disc of 1/2 cm thickness and bake it until golden
brown.
 Mix the pastry cream with whipped cream and grand mariner liquor.
 Heat sugar until it becomes golden caramel colour.
 Fill the choux paste profiteroles with pastry cream.
 Dip each profiterole into the caramel.
 and place it on the sweet paste base in such a way that it tapers at the end in a conical
shaped heap.
 Pour little caramel from the top.
 Garnish with spun sugar.

   Ingredients for 1.8 Kg Croquembouche

Cake
Description Qty Unit
Sweet paste 0.2 Kg
Profiteroles 0.6 Kg
Pastry cream 0.3 Kg
Whipped Cream 0.2 Kg
Grand Marnier liquor 0.05 Kg
Sugar 0.5 Kg

12. Dobos Torte

Preparation Method:

 Slice the sponge horizontally into 5 layers.

 Make chocolate buttercream by mixing buttercream and chocolate truffle.
 layer each sponge layer with sugar syrup and chocolate buttercream, finishing the
topmost layer with buttercream.
 Chill the cake for some time.
 Pour chocolate truffle over the cake giving it a final finishing.
 Make caramel and pour it in a ring layered with a sponge.
 Cut the caramel into 12 pieces immediately and garnish.

   Ingredients for 2 Kg Dobos Torte

Description Qty Unit
Dobos sponge  0.85 Kg
Chocolate truffle  0.38 Kg
Buttercream  0.3 Kg
Grain sugar 0.4 Kg
Sugar 0.1 kg
Water 0.1 Litre

13. Fruit Tarts

Preparation Method:

 Line the tart shells with melted chocolate.

 Mix the pastry cream with the whipped cream and fill in the tart shell.
 Arrange the fruits on the top of the pastry cream and then glaze it with the cold gel.

   Ingredients for 1.8 Kg Fruit Tarts

Description Qty Unit
Tart shells 0.6 Kg
Chocolate 0.1 kg
Pastry cream 0.25 kg
Gooseberries 0.3 kg
Grapes 0.2 kg
Cold gel 0.1 kg
Whipped cream 0.25 kg

14. Gateaux Pithivier

Preparation Method:

 Prepare the puff dough.

 Sheet it in 2 cms thick circular sheet (one larger in size).
 Place the filling on the sheet that is smaller in size.
 Put more filling in the centre and less on the sides.
 Brush the sides of the disc and cover with the larger sheet press the edges to stick both
the bases.
 Pinch the sides to seal the gateaux and brush the top with the egg yolks.
 Score the top with a sharp blade to give a spiral design and bake it at 180C for 25 mins.

   Ingredients for 1 Kg Gateaux Pithivier

Description Qty Unit
Puff Dough 0.5 Kg
Almond
0.5 Kg
Cream/Frangipani
Egg Yolk 0.03 Kg

15. Milk Chocolate mousse

Preparation Method:

 Whip cream and keep aside.

 Warm milk and separately take egg yolk and sugar and blend it well.
 Add into the warm milk and mix well.
 Put the mixture on low flame and keep stirring it continuously.
 Now add white chocolate and cool the mixture.
 Fold in the cream.
 Now add gelatine and put in the cups and keep in the refrigerator to set.

   Ingredients for 600 Grams Milk Chocolate

mousse
Description Qty Unit
Egg yolk 0.12 Kg
Milk 0.15 lt
Milk Chocolate 0.1 kg
Gelatine 0.12 kg
Sugar 0.03 kg
Whipped cream 0.09 kg

16. Mud Pie

Preparation Method:

 Warm the Sugar syrup.

 Slice the mudpie and arrange in a baking dish.
 Spread sugar syrup over it to soak them.
 Melt truffle and pour over the mud pie.
 Garnish with cashew nuts and bake in the oven at 180 Deg C for 15 minutes.
 Sift cocoa powder and serve hot.

   Ingredients for 700 Gms Mud Pie

Description Qty Unit
Mud Pie Spoon 0.3 kg
Truffle 0.25 Kg
Cashewnuts 0.06 kg
Sugar syrup 0.1 ltr
Cocoa powder 0.001 kg

17. Napoleon Pastry

Preparation Method:

 Whip the pastry cream till smooth.

 Fold in the whipped cream into this mixture.
 Bake thin sheets of puff pastry and once cooled cut out three strips of the required size.
 Layer each sheet of puff with creamed mix and sprinkle fresh fruits, until all three sheets
are used up.
 Freeze the pastry for an hour as it will ease its slicing.
 Cut and serve garnished with fresh fruit.

   Ingredients for 600 Gms Napoleon Pastry

Description Qty Unit
Puff Pastry 0.3 KG
Pastry cream 0.3 KG
Whipped Cream 0.1 KG
Fresh Fruits 0.2 KG
 

18. Opera gateau

Preparation Method: 

 Make a sugar syrup by boiling water, coffee and sugar.

 Slice the sponge horizontally into 5 equal parts.
 Soak the sponge with coffee syrup and layer with Ganache.
 Put another layer soak coffee syrup and layer with Coffee butter Cream.
 Keep layering the cake alternating it with ganache and coffee buttercream.
 Finish the top and the sides with coffee buttercream and chill the cake for an hour.
 Top it with melted truffle and decorate the cake.

   Ingredients for 1.5 Kg Opera gateau

Description Qty Unit
OPERA SPONGE 1 KG
GANACHE 0.03 KG
COFFEE BUTTERCREAM 0.15 KG
TRUFFLE 0.1 KG
COFFEE POWDER 0.05 KG
SUGAR 0.1 KG
WATER 0.1 KG

19. Passion Fruit Cheesecake

Preparation Method:

 Mix crème anglaise and passion fruit puree.

 Cream mascarpone and curd together.
 Mix into crème anglaise and add passion fruit puree.
 Slowly fold in whip cream.
 Add gelatine and mix and pour in the moulds.
 Refrigerate the moulds in the refrigerator until set.

   Ingredients for 450Gms Passion Fruit

Cheesecake
Description Qty Unit
Crème anglaise 0.2 ltr
Passion fruit puree 0.06 kg
Mascarpone cheese 0.06 kg
Hung curd 0.02 kg
Gelatin powder 0.008 kg
Whipped  cream 0.1 kg

20. Pineapple Gateaux

Preparation Method: 

 Boil water and sugar to make sugar syrup.

 Cool and set aside.
 Slice the sponge horizontally in 3 layers.
 Layer each sponge with sugar syrup, whipped cream and chopped pineapple.
 Finish the top of the cake and the sides with whipped cream.
 Pipe the whipped cream over the cake and garnish with pineapple wedges
and roasted almond flakes on sides.

   Ingredients for 700 Gms Pineapple

Gateaux
Description Qty Unit
Vanilla sponge 0.25 Kg
Chopped pineapple 0.08 Kg
Whipped cream 0.16 Lit
Almond Slivers 0.01 Kg
Sugar 0.1 Kg
Water 0.1 Lit

21. Pineapple upside-down cake

Preparation Method:

 First, prepare the mould. Grease the cake tin with butter and 30 gms castor sugar.
 Arrange canned pineapple slices on the bottom and fill the gaps with cherries.
 Cream butter and sugar till fluffy. Add eggs one by one and beat well.
 Add milk and fold in sieved flour and baking powder along with the walnuts.
 Bake at 180 degrees for 40 minutes.

   Ingredients for 2 Kg Pineapple upside-down

cake.
Description Qty Unit
Flour 0.6 KG
Baking powder 0.02 KG
Butter 0.24 KG
Castor sugar 0.33 KG
Eggs 0.2 KG
Milk 0.08 KG
Vanilla essence 0.006 KG
Walnuts 0.16 KG
Pineapple slices 0.3 KG
Canned cherries 0.05 KG
Castor sugar 0.03 KG

22. Poundcake

Preparation Method:

 Beat the butter and sugar till creamy along with vanilla pods.
 Add eggs one by one and keep creaming until the mixture is fluffy.
  Sift the flour along with the baking powder.
 Pour the contents into a lined mould and bake at 200 deg C for the initial 10 minutes
and then at 180 Deg for another 35 minutes.

Ingredients for 1 Kg  Poundcake

Description Qty Unit
Eggs 0.250 KG
Flour 0.250 KG
Sugar 0.250 KG
Butter 0.250 KG
Vanilla pods 0.005 KG
Baking powder 0.005 KG

23. Sacher Torte

Preparation Method:

 Boil sugar with water to make syrup and cool.

 Smoothen out the apricot jam with a palette knife.
 Slice the Sacher sponge into two halves.
 Apple sugar syrup and sandwich the two halves with apricot jam.
 Cover the top and the sides of the cake with apricot jam and chill in the refrigerator.
 Pour the melted truffle over the cake.
 Write Sacher in slant font on the cake with a piping bag. 

   Ingredients for 1.5 Kg Sacher Torte

Description Qty Unit
Sacher Sponge 1 KG
Sugar 0.1 KG
Water 0.1 LITRE
Apricot jam 0.13 KG
Truffle 0.2 KG