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Basic Pastries, Cakes and Desserts For Bakers and Pastry Chef RECIEPE
Basic Pastries, Cakes and Desserts For Bakers and Pastry Chef RECIEPE
1. Apple Pie
Preparation Method:
2. Baked Cheesecake
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3. Banana Bread/Cake
Preparation Method:
4. Berry Charlotte
Preparation Method:
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.
6. Caramel Custard
Preparation Method:
7. Chocolate Eclairs
Preparation Method:
Preparation Method:
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.
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.
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.
12. Dobos Torte
Preparation Method:
13. Fruit Tarts
Preparation Method:
Preparation Method:
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16. Mud Pie
Preparation Method:
Preparation Method:
Preparation Method:
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20. Pineapple Gateaux
Preparation Method:
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.
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.
23. Sacher Torte
Preparation Method: