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4428-V7 - SITHPAT002 Produce Gateaux, Torten and Cakes - Online
4428-V7 - SITHPAT002 Produce Gateaux, Torten and Cakes - Online
Produce gateaux,
torten and cakes
1
SITHPAT002
Produce gateaux, torten and
cakes
Email: @angliss.edu.au
Project Base
Acknowledgements
© William Angliss Institute 2014. All text and images unless otherwise stated.
All rights reserved. This booklet was produced by William Angliss Institute to be used as resource material for its enrolled students only; and
as such they have the authority to print out this material. Any further copying or communicating of this material in any format or via any
means may only be done so with the prior documented permission of William Angliss Institute. William Angliss Institute does not have the
authority to give permission for third party materials that may be included in this resource.
Disclaimer
Every effort has been made sure that this booklet is free from error or omissions. However, you should conduct your own enquiries and seek
professional advice before relying on any fact, statement or matter contained in this book. William Angliss Institute is not responsible for any
injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of
publication. The time of publication is indicated in the date stamp at the bottom of each page.
Table of Contents
William Angliss Institute 4
Ingredients 15
Production 22
Labelling 24
Session 5: Tiramisu 53
Session 7: Radiance 66
Extra recipes 97
Unit Competency
Refer to www.training.gov.au for more information on the unit.
Safety
Work must be conducted in a manner which does not cause harm to yourself or put anybody else at
risk. The following safe work practices must be followed at all times when in the bakery:
Report any hazards
Know the fire evacuation drill and assembly point
Be familiar with the location of the first aid kit and its contents
Clean up spills immediately
Disconnect machines before cleaning or if defective
Keep work areas free from clutter
Depending on its origin, a layered cake might be called a cake, a torte or a gateau. Today the terms
are interchangeable and are generally used to market the product - the specialty cake.
Traditionally, classical gateaux and tortes were described as layered cakes/sponges soaked with a
syrup/liqueur and layered with fillings such as creams, mousses and buttercream and were decorated
by the slice.
Due to high labour cost and introduction of plated design and decorations when serving cakes or
gateaux this is no longer required. Nevertheless some traditional cakes may require individual slice
decorations.
Gone are the days when a gateau or a torte was a simple sponge with jam and cream. Modern day or
contemporary gateaux and tortes are made, filled, iced and decorated with the most amazing and
imaginative components using an array of ingredients.
Like most products in patisserie, eye appeal and flavour are vital to the success of selling and
customer satisfaction. Decorations should be suited to the texture of the cake, so that the customer
can experience something creamy, something crispy or crunchy and something fruity. There are
endless possibilities to create new textures, flavours and combinations. Individuality is recognised by
the consumer.
Gateaux can also be produced in slab and sliced individually, or produced in small sizes (approx 5 –
6cm); those are commonly called ‘Petits Gateaux’ or ‘French Pastries’ (individual portion size
cakes).
Traditional
There is no other area of cooking so influenced by custom and tradition as the baking of cakes and
pastries.
Traditionally cakes are those that have an historical background, usually having been handed down
through the generations.
Religion also plays a large part in history and in traditional cake making. Many religious festivals are
celebrated with specialty cakes, for example, Easter and Christmas.
Cakes baked for symbolic purposes have a tradition that dates back centuries. Disk shaped cakes
were baked in Northern Europe for the festival of mid-summer. Their shape was derived from that of
the sun whose image was worshipped as the symbol of life and fertility.
It is not only for the established festivals of the religious calendar that cakes have been made over the
centuries. Weddings are equally important and in many countries special cakes are made to celebrate
the occasion.
International specialities
Each country produces its own specialities, but Germany, Austria and England are particularly
renowned for the variety of cakes they have developed. One of the most famous of these must be the
Black Forest Gateau which is traditionally eaten with morning or afternoon coffee. This is a rich but
light confection of chocolate sponge soaked in Kirsch and layered with cherries and fresh cream.
Here are a few other cake varieties and their countries of origin:
England
• Victoria Sandwich
• Simnel Cake
• Rich fruit cake
• Madeira cake (the name is said to have originated from the 18th and 19th century custom of
drinking a glass of sweet Madeira wine as an accompaniment to the cake).
Germany
Austria
• Sacher torte
• Poppy seed cake
• Linzer torte
France
• Gateau St. Honoré (Parisian speciality named in honour of an early French Bishop, honoured
as the patron saint of bakers and patissiers.)
• Croquembouche (Traditional French Wedding Cake)
• Millefeuille (Gateau of a Thousand Leaves)
Switzerland
• Carrot cake
Italy
• Cheesecakes
America
• High ratio cakes
Hungary
• Dobos Torte
Finish
Eye appeal is important, a neat and tidy finish is essential.
Portion control
Most gateau are divided into portion sizes; 8”, 12”, 14”, 16” etc. and each should be the same size.
This can be controlled by using a divider designed for such a job.
Presentation
As these lines are in the expensive price range, presentation is important. Areas that should be
looked at closely are base boards and boxes. Such products are good advertisements for your shop.
The extra thought given to the above aspects should ensure continued sales in this area.
A wide variety of gateau can be produced using puff/short or choux paste as a base. This will
introduce interest for your customers and add a contrast from the traditional cake or sponge based
product.
Bases
Bases used for gateaux, tortes and cakes may be made from:
Pastry base like sweet short pastry, puff pastry, choux pastry
Chocolate base like coated feuilletines, nuts and cereals
Cake base like brownie, mud cakes and fudges
Meringues base like Japonaise, Meringues, Dacquoise and other egg-white based products
Biscuit base products like biscuit crumbs and sablé Breton
Nuts base products like pralines, croquants and Gianduja
Fillings
Buttercreams: can be flavoured with liqueur, fruit pulps and/or other flavours
German Butter cream- creamed fat with addition of plain vanilla or flavoured custard
French Butter cream- creamed fat with the addition of a sabayon from whisked sugar and eggs
Russian Butter cream - a mixture of whipped butter and icing suage or fondant with the addition of
flavourings
Italian Butter Cream- creamed fat with the addition of an Italian meringue
Boiled Creams: like custards, bavaroise, wine creams, curds and chibousts
Also commonly used in modern patisserie are poached creams like crème caramel or crème brulée.
Crème diplomat- a basic custard refined with whipped cream
Crème pâtissière- a mixture of milk, sugar, egg and cornflour, thickened by the egg and corn flour as
it is heated
Crème Anglaise- a mixture of egg yolks, sugar, and milk, thickened by the egg yolk as it is heated.
The final product should coat and cling to the back of a wooden spoon
Crème Bavarois- a mixture of Crème Anglaise set with gelatine and aerated with semi whipped
cream
Fruit custards- made from milk, juice, cider or wine, which is thickened like crème pâtissiere
Ganache: white, milk or dark chocolate can be used to make ganache as well as the addition of
flavourings. The ratio of cream to chocolate depends on how hard you want the mixture to set. Cold
ganache can also be whipped to turn it into creamy, truffle like texture.
Fresh and cooked cheese fillings: may include sweet mixtures of Cottage cheese, Cream cheese,
Ricotta, Mascarpone and Quark.
Fresh Creams and Mousses: may be flavoured with liqueur and/or fruits, including chocolate and
other flavours. Creams may be stabilised with agar agar, gelatine and/or starches. Special powders
are commercially available to stabilise cream, which are freeze and thaw stable.
For mousses, it is important not to fully whip the cream so that the fat does not separate or
split from the liquid when mixing with other ingredients.
Nuts: a broad range of nuts can be used as part of fillings like pralines and pistachio paste.
Marzipan- is an almond paste made of almond and sugar and can be used as a coating or a filling.
As a filling the paste is softened to spreading consistency using jams, liquors and/or syrups. Amazing
decorations can be shaped out of marzipan like fruits, roses and figurines.
Nougat- made from a heavy meringue mixed with almonds. For more intense flavours a mixture of
almonds and hazelnuts is used. Spread between layers of cake
Nougatine- 2 part sugar: 1 part water is cooked to caramel stage. 1 part of almonds is added and
then poured onto silicone paper. Roll out about 5mm thick. Cut into the desired shape and add to the
cake as garnish or use as a base for croquambouche
Praline - Equal amounts of sugar and nuts are heated together and once the mixture starts to brown
it is poured onto oiled paper or silicone paper to set. It is then chopped up and can be mixed with
confectionery or cake fillings.
Gianduja- made from roasted almonds that are blended with icing sugar. Melted couverture is added
and the mixture is rolled into a log shape or spread as cake filling.
Fruit: may be used fresh, poached, as a pulp, boiled and/or thickened with pectin, gelatine, or starch
(jelly, jams).
Jams, conserves and jellies- they are often enhanced with liqueurs or other alcohol for extra flavour.
Covering the outside of a cake with jam will also keep the crumbs bound up and help preserve the
texture
Fresh or preserved fruit fillings- juice is thickened or set with gel and the fruit is chopped into even
pieces and folded through. Custards and a clear gel can be put on top to prevent oxidation of the fruit.
Glacé fruit and zest- glacé fruit should be washed, dried and mixed through a custard or cream.
Fruit purées- blend into fillings for flavouring or use them to decorate or coat cakes and/or plates for
presentation.
Commercially prepared fillings: A large choice of commercially prepared convenience products
designed to save production time and costs are available and should be used as recommended by
the manufacturer.
A common commercially produced icing is ‘fondant’ which comes in a bucket.
Marzipan is also a convenience filling that is purchased in a bucket.
‘Custilla’ is a convenient product that comes in powder form. When added to liquid it makes
instant custard.
Decorations/garnishes
Crisps: like Tuille, Lace, Croquant, Brandy Snap, Caramel, Filo crisp, pulled sugar and Isomalt
decorations.
Chocolate: like curls, fans, cut outs, cigarettes and shavings.
Couverture chocolate needs to be tempered before being used to make garnishes but compound
chocolate can be melted and used without tempering.
Nuts: candied, caramelised, toasted and painted with edible lustres.
Fruits: may be roasted, poached, dried, crystallised, glazed, fresh or caramelised. Fruit used for
decoration can be glazed to improve quality and eye appeal.
Flowers: fresh, dried and candied organic edible flowers and micro herb add a fresh touch and are
readily available.
Meringue: may be dried, fresh and/or caramelised.
Fine icing techniques such as piping, dripping and marbling can also be used to
decorate gateaux and tortes.
Piping: piping royal icing, cream or buttercream using techniques such as rosettes, shells, drop lines,
dots, leafs and flowers.
Dripping: piping runny ganache, fondant and glazes close to the outer edges of products and gently
applying pressure to encourage it to lightly drip over the top edge.
Marbling: icing or glazing a product using 2 or more different coloured medium such as chocolate,
ganache, fondant and glazes. Medium can be spread, pipped or poured together to achieve a
multicolour design.
Ingredients
Quality ingredients are essential in the production of quality gateau and torte. Functions of commonly
used ingredients are listed below:
Jellying agents
Gelatine: is a jellying agent, which is available either as a powder or in sheets. It is a protein obtained
by boiling bones and ligaments of meat with water. Gelatine is unsuitable to set pineapple, paw paw
fresh figs, guava and kiwi fruit, due to their enzymes, which may prevent the gelatine from
solidifying.
Those fruits contain proteases; enzymes that help make certain chemical reactions happen.
Proteases specifically act like a pair of scissors by cutting other proteins up, in this case, preventing
the gelatine from gelling.
Heating the fruit (through boiling or steaming), however, should inactivate the proteases, and the
resulting gelatine mixture should solidify like normal.
Gelatine may have different setting properties depending of it strength and gelatine sheet achieves
better results. Its strength is measured in “Bloom”.
Gelatine needs to be soaked in cold water until just softened then drained (soaking times may affect
the settling properties of the gelatine). Heat is required to dissolve the gelatine, but it should never be
heated above 60°C.
NOTE: Standard ratio of gelatine to set 1 litre of liquid is 8 to 10 sheets or 16 to 20 grams depending
on the temperature of the places (winter or summer). Standard ratio of gelatine to set 1 kilo of mousse
is 6 to 8 sheets or 12 to 16 grams depending on the other ingredients used to make mousse
(sabayon, chocolate, etc…).
Pectin: is available in powder or liquid form. It is a product that has great setting properties and is
mainly use to set jellies and jams. It needs to be mixed with sugar to avoid lumps forming when
placing it into liquids to jellifies them.
Pectin is made from fruit peels (lemon, apples, and currants). The acid (lemon juice) improves the gel
and the extraction of the pectin.
Agar-agar: Is a vegetarian/vegan alternative to gelatine made from seaweeds and is most commonly
available as a powder. To achieve desired outcomes, Agar needs to be boiled with the liquid to be
set. Check packet for ratio of agar to liquid.
General points
Flavouring ingredients such as vanilla, lemon, nutmeg, compounds of essential oils and aromatic
substances are added in very small percentages to mixes and have little effect on baking.
Other flavourings such as chocolate, cocoa, caramel, brown sugar, fruits, nuts, etc., can at times have
an effect on baking results. Recipes have to be modified. For instance special flour is used for
fruitcake.
Food intolerances
Food intolerance is a ‘chemical’ reaction that some people have after eating or drinking some foods; it
is not an immune response.
Food intolerance has been associated with asthma, chronic fatigue syndrome and irritable bowel
syndrome (IBS) and is much more common than food allergy.
It is important to understand that some customers cannot eat certain products due to allergies or
intolerances and that it is your job to research and provide the right products to match customers’
demands or/and needs.
Read all labels and if in doubt about product content, call the product manufacturer to verify that
particular ingredients are not hidden or labelled under a different name.
Lactose intolerant
This is the inability to metabolise lactose, because of a lack of the required enzyme lactase in the
digestive system.
In some cases people are intolerant to the protein in the milk that means replacements like goat,
sheep or A2 milk are fine to consume as those products have a different protein.
Lactose intolerant people are people that can’t tolerate a lot of dairy products in their diets.
Some acceptable replacements are almond milk, rice milk, soymilk, tofu, coconut milk and
Nuttelex.
Nuts allergies
Nut allergies are the most common type food allergy.
It is a hypersensitivity to dietary substances from tree nuts causing an overreaction of the immune
system, which may lead to severe physical symptoms like anaphylactic shock.
Peanut allergy is the most common but peanuts are considered a legume.
People allergic to peanuts might not be allergic to tree nuts.
Ask the customer and if in doubt do not use any nuts in the dish.
Make sure you do not make any food on an area where you have used nuts or nut-by-products
beforehand. Even a trace of peanut could send an extremely allergic person into anaphylactic
shock.
Diabetes
Diabetes is a disorder that affects the way your body uses food for energy. Normally, the sugar you
take in is digested and broken down to a simple sugar, known as glucose.
The glucose then circulates in your blood where it waits to enter cells to be used as fuel.
Insulin, a hormone produced by the pancreas, helps move the glucose into cells. A healthy pancreas
adjusts the amount of insulin based on the level of glucose.
But, if you have diabetes, this process breaks down, and blood sugar levels become too high.
There are two main types of diabetes, Type 1 and Type 2.
Type 1 diabetes
A person with Type 1 diabetes can't make any insulin.
Type 1 most often occurs before age 30, but may strike at any age.
Type 1 can be caused by a genetic disorder.
The origins of Type 1 are not fully understood, and there are several theories. But all of the possible
causes still have the same end result.
The pancreas produces very little or no insulin anymore. Frequent insulin injections are needed for
Type 1.
Type 2 diabetes
A person with Type 2 diabetes has adequate insulin, but the cells have become resistant to it.
Type 2 usually occurs in adults over 35 years old, but can affect anyone, including children.
Why? It's a lifestyle disease, triggered by obesity, a lack of exercise, increased age and to some
degree, genetic predisposition.
In either case, the glucose can't move into the cells and blood glucose levels can become high. Over
time, these high glucose levels can cause serious complications.
The Glycaemic foods index (GI) ranks food according to carbohydrate's effect on an individual's blood
sugar level.
Low Glycaemic foods index is the secret to long-term health as these are the ones that produce small
fluctuations in your insulin and blood sugar levels, thus reducing the risk of diabetes or other heart
diseases.
When making a dish for a diabetic person, the best way is to ask plenty of questions about what they
can or cannot eat, as they should know what to eat.
Wide ranges of sugar replacement are available on the market- read labels for instructions.
Some people do not eat certain products due to religious or personal beliefs like:
Vegetarian: Vegetarians only eat animal products that are collected without harming the animals like
eggs, milk, yoghurt and cheese. They eat no meats but some vegetarians eat fish.
Vegans: Vegans do not eat any animal or animal by-products and that includes honey.
Keep in mind that it is not for you to judge a personal or religious belief. Even if it is not life threatening
you are still morally bound to make sure you do not give customers a product that they specified they
could not consume.
Keep in mind that people can be allergic or intolerant to any type of ingredients so make sure you
comply with their requirements even if it sounds far-fetched.
You will be liable if you give customers an ingredient that they specified they could not consume!
Most businesses will always have a range of products for sale specialised to cater to the customer’s
needs.
Patissier(e) should have the knowledge of appropriate substitutes to create adequate products upon
request.
It is common practice for today’s restaurants, cafes and patisserie to indicate the items that
meet common dietary requirements with letters such as:
V - Vegan
VT - Vegetarian
GF - Gluten free
LF - Lactose free
Note: All the products made in this Produce gateaux, torten and cake book fit their listed special
dietary requirements (VT, GF, LF and V) ‘by ingredient’ only. The ingredients used do not contain
unsuitable products or allergens but are made in a kitchen that uses those products. Costumers must
be made aware of this fact as some may be intolerant or have severe allergic reactions to even the
smallest trace.
You will learn a lot more about the different allergies and their replacements in the SPECIAL
DIETARY REQUIREMENTS CLASS.
Once production is completed, reporting on production outcomes can benefit the next production.
Reflecting on good and bad outcomes can help you plan better for the next production.
Things that could be recorded are:
Scheduling efficiencies, and whether completion times were met
Wastage efficiencies of products produced
Improvements in the scheduling to meet performance
Product quantities produced in relation to products scheduled
Completion times of product
Product quality outcomes
Production
Production for Gateaux, Torten and Cakes are usually made over a period of several days.
Freezing techniques have advanced and simplified cake making and it offers for the small Patisserie
shops great advantages: bigger selection of gateaux and longer shelf life.
A production schedule for Gateaux and Tortes may looks like the following:
Day 1
Preparation of dough.
Preparation of special fillings like fruit, and creams or mousses, different from the main flavour
of the gateaux.
Preparation of sponges and cakes.
Day 2
Baking of dough pieces.
Preparation of special decoration, especially dried fruit.
Preparation of fillings like custards, buttercreams, ganache, etc.
Preparation of sugar solutions for soaking the cakes.
Day 3
Assemble gateaux with base, sponges and fillings.
Day 4
Decorate Gateaux and serve/ sell.
Day 2 and 3 may be joined together, depending on how quickly dough pieces cool down for further
processing.
It is common practice to prepare the gateaux bases and store them covered in the freezer. The
gateaux are finished and decorated on a daily basis. This way the customer is assured the freshest
and best possible product.
Labelling
Labelling food products for sale once they have been manufacture is critical as it provide retailers and
costumers with the list of ingredients used, the Nutritional Information Panel and contents of stock
date codes and rotation.
Labelling laws are complex and must show the following as a minimum:
Name of product
Weight
Ingredients including preservatives and additives
Best before, Use-by or date of packaging
Name and address of producer
Ingredient list
All the ingredients need to be listed in order of quantity or % in the recipe. The ingredient with the
largest quantity is first and the ingredient with the smallest quantity is last. The ingredients label will
also contain an Allergen Advice.
Packaging
Packaging is very important, from what the product is presented or displayed in or on, to the box or
bag you take it home in.
Packaging is a great opportunity to advertise the business, depending on the establishment it may be
displayed and sold already packaged, this not only presents our product for sale as well as protecting
it from damage during storage and transportation.
Packaging also provides a barrier between the product and the external environment which ensures
hygiene and reduces the risk of contamination to the product.
Session 1:
Baked and Unbaked
Cheesecakes
Introduction
Baked Cheesecakes have been around for hundreds of years. The first cheesecakes were very
similar to what we are using today, consisting of cheese, cream, honey and spices. This recipe was
found in a cookbook from date AD 300.
Cheesecakes are very popular in Australia and can be very versatile as a variety of flavours may be
added to the basic mixture.
Cheesecakes can be baked or unbaked and are generally made with ‘soft fresh cheeses’ like ricotta,
cottage, quark, mascarpone and cream cheese.
The type of cheese not only affects the texture and the taste but the ability to incorporate certain types
of ingredients.
When cheesecake batter is too thin many cheesecakes will not be structurally sound and fall apart at
the table. One way to get around this is to add a little corn starch to the batter.
Ingredients functions
Different type of cheese can be used in cheesecake allowing creation of different textures and
flavours:
Cream Cheese made from cow’s milk and cream, varies in fat content.
Neufchatel very similar to cream cheese but made only from milk.
Cottage cheese made from cow’s milk and has a lightly acidic flavour and is low in fat.
Quark is very similar to cottage cheese, but made with skim milk.
Ricotta is normally made from whey but now also made from skim milk and has a light acidic flavour.
Corn flour is often added to a cheesecake batter to help bind the ingredients (emulsify).
Many cheeses are not suitable to a vegetarian diet. Rennet, an enzyme sourced from the stomach of
slaughtered newly born calves, is added to the warmed milk to coagulate it into to a curd.
Soft cheeses such as cottage cheese, cream cheese and mascarpone cheese are manufactured
without rennet.
Many types of cheeses are made suitable to a vegetarian diet with the use of vegetarian rennet made
from fungal or bacterial sources.
Some cottage cheese may contain gelatine so always read your labels carefully before advertising a
product as vegetarian.
Activity 1: Cheesecake
Each group to make a different cheesecake to allow for comparison of flavours
and textures.
1. Ricotta cheesecake
2. Rich dark chocolate cheesecake
3. White chocolate cheesecake
4. Vanilla cold set cheesecake
5. Lime cold set cheesecake
Ricotta Cheesecake
Yield: 2 x 6 inch rings- Set oven @ 160°C
Group Ingredients Kg
Total 1.346
Method
Base: In a bowl, mix group “A” together until moistened, press evenly into greaseproof lined
cake rings
Filling: In a mixer, cream group “B” together, add “C” gradually making sure there are no lumps
of cream cheese by scraping the bottom and side of the bowl after each addition.
Remove from mixer and fold in “D” with a spatula until just clear
Pour mixture into prepared rings
Bake at 160°C for 30-40 min or until just set
Cool down, remove from cake ring and refrigerate
Ice with flan gel and decorate.
Group Ingredients Kg
Total 1.368
Method
Base: In a bowl, mix group “A” together until moistened, press evenly into greaseproof lined
cake rings
Filling:
Group “B”-Melt the chocolate over a double boiler – keep warm aside
In a mixer, cream group “C” making sure there are no lumps of cream cheese by scraping the
bottom and side of the bowl
Add group “B” into cream cheese & mix very quickly, to prevent chocolate setting, until totally
clear
Remove from mixer, gradually fold in group “D” then “E” scraping the bottom and side of the
bowl after each addition until totally clear
Bake at 150°C for about 30-40 min or until just set
Cool down, remove from cake ring and refrigerate
Glaze with flan gel and decorate.
Group Ingredients Kg
B Milk 0.075
White chocolate, couverture 0.325
Totals 1.270
Method
Base: In a bowl, mix group “A” together until moistened, press evenly into greaseproof lined
cake rings
Filling:
Group “B”-Melt the chocolate over a double boiler
Heat the milk and add into the melted Chocolate, stir together and set aside (Keep warm)
In a mixer, cream group “C” making sure there are no lumps of cream cheese by scraping the
bottom and side of the bowl often
Fold in “D” gradually making sure there are no lumps of cream cheese by scraping the bottom
and side of the bowl after each addition
Gradually fold in group “B” until just clear
Bake at 150°C in a water bath for about 40-50 min or until just set
Cool down, remove from cake ring and refrigerate
Glaze with flan gel and decorate.
NOTE: Baking the Cheesecake in a water bath eliminates the cracking or breaking the top of
the cake.
White chocolate can be caramelised in the oven then blended with the milk to make a
caramel flavored cheesecake.
Group Ingredients Kg
A Milk 0.300
Vanilla paste 0.002
Totals 1.225
Method
Line cake rings with Plastic Acetate strip (5mm high)
Base: Use biscuit base, short pastry or sponge discs and place them inside lined cake rings
Filling: Bring group “A” to the boil in a saucepan
Whisk group “B” ingredients together until creamy and slightly thickened
Pour a little of group “A” into group “B” will whisking continuously until combined then pour the
mixture back into the saucepan.
Stir constantly mixture (Anglaise) with a spatula until the temperature reaches 82°C or until it
coats the back of the spoon. Remove from stove and strain.
Soak “C” in cold water, drain and mix into the hot anglaise to dissolve it
In a mixer: cream group “D” and slowly add warm Anglaise while making sure there are no
lumps of cream cheese by scraping the bottom and side of the bowl gradually making sure there
are no lumps of cream cheese after each addition
Fold in “E” gently until just combined- DO NOT OVERMIX
Pour mixture into prepared cake rings and smooth the top using a palette knife
Set in blast freezer
Ice with flan gel and decorate.
Note: This cake leaves great room for creativity; flavours may be varied using fruit pulps and other
flavours like passion fruit, orange, lemon, chocolate, banana, pecan and caramel etc.
Group Ingredients Kg
Totals 1.030
Method
Line cake rings with Plastic Acetate strip (5mm high)
Base: Use biscuit base, short pastry or sponge discs and place them inside lined cake rings
Filling: In a mixer, cream group “A” till light and aerated making sure there are no lumps.
Slowly add “B” one by one, making sure there are no lumps of cream cheese by scraping the
bottom and side of the bowl after each addition
Soak gelatine in cold water, drain and add to lime juice (top up with lemon juice if not enough
lime juice)
Melt group “C” together and quickly fold through cream cheese mixture until well combined.
Fold “D” through the cream cheese mixture until just combined
Make Swiss meringue with group “E” by whisking ingredients together over a hot water bath
until meringue reach stiff peak and fold carefully into the cream cheese mixture
Pour mixture into prepared cake rings and smooth the top using a palette knife
Set in blast freezer
Ice with flan gel and decorate.
Note: This cake leaves great room for creativity; flavours may be varied using fruit pulps and other
flavours like passion fruit, orange, lemon and other citrus.
Session 2:
Chocolate Brownie (VT)
Introduction
Evidence points to the brownie being first created in USA and it is definitely an American’s favourite. It
is a very dense fudgy/gooey slice often containing chocolate chips or nuts inclusions and was typically
sold as a cookie bar. Brownie is now also use as a base and inserts for specialised layered cakes.
Group Ingredients Kg
A Butter 0.100
Biscuit flour 0.200
Totals 0.401
Method
• Whisk “C” lightly, add to the dry ingredients and work together until just combined to form dough
• Roll dough to 2-3 mm thickness between 2 sheet of silicon paper and rest for 30 minutes in fridge
• Lay rectangle on a tray lined with silicon paper (be careful not misshape the rectangles)
Group Ingredients Kg
Total 0.675
Method
• Prepare a tray oiled and lined with silicon paper- make sure the silicon paper covers the
whole length and sides of the tray.
• Cream group “A” together until mixture is light and fluffy
• Add “B” and whisk in
• Fold in “C” quickly so it does not set
• Fold “D” through the mixture without over mixing
• Using an offset spatula, spread mixture on prepared tray right up to the edges and sprinkle
with the chopped macadamia nuts
• Bake at 180°C until just set, about 10 to 12 minutes
• Cool down
• Cut into 6 rectangles of 27 to 8 cm and reserve in fridge until needed.
切好放freezer先分開,易拎
啲
Group Ingredients Kg
A Cream 0.450
Mascarpone 0.068
Sugar 0.045
Vanilla paste 0.002
Total 0.565
Method
Whisk ingredients together until cream reach full pick
Reserve in a bowl in the fridge until needed.
Group Ingredients Kg
Total 0.615
Method
Whisk group “A” together on double boiler until light and fluffy (Sabayon stage)
Add ‘”B” (warm & melted chocolate) and fold gently but quickly through the sabayon
Fold in “C” gently but quickly
Reserve in a bowl covered with glade wrap in the fridge until needed.
Croquant disks
Yield: 2 trays- Set oven @ 180°C
Group Ingredients Kg
A Milk 0.050
Butter, soft 0.125
Glucose 0.050
Total 0.528
Method
Heat group “A” together in a pan to 50°C
In a small bowl, mix group “B” together then slowly whisk into group “A”- Stir constantly
Cook to 106°C
Remove from stove, add “C” and fold through
Divide into 2 portions
Roll each portion thinly between two oiled sheet of silicon paper
Blast freeze to set and remove top layer of silicon paper
Bake on an oven tray at 180C until light brown in colour
Cool down
Break required size pieces needed to garnish gateaux.
Assembling
Put a drop of glucose on a rectangle board and stick the vanilla short pastry rectangle on it
Spread a thin layer of raspberry jam on the short pastry
Put a brownie rectangle on the short pastry (make sure the brownie is the same size, if not then
cut it to fit)
Pipe (number 11 nozzle) an even layer of alternated drops of chocolate mousse and
mascarpone Chantilly cream
Put another brownie rectangle carefully on top and another even layer of alternated drops of
chocolate mousse and mascarpone Chantilly cream
Finish with a last layer of brownie
To garnish, pipe drops of chocolate mousse and Chantilly cream of different size on top brownie
layer and decorate with pieces of croquant.
Group Ingredients Kg
Totals 0.200
Method
Cream “A” together then add egg whites and flour alternately until just combined
Add colour
Using an offset spatula, spread mixture on a silicon sheet and create desired patterns
Patterns can be made by piping shapes, combing, brushing, stencils, silicon decorated mat and
finger design
Place in the freezer to set fast
Make sure the decorative paste is set hard before spreading the joconde sponge on top.
Note: Decorative paste can be used to make beautiful patterns on joconde sponge but can also be
used to make a big range of garnishes like tuiles of many shapes, curls and cigars biscuits.
Spray the beach
放張紙痴上去
⽂上去整平佢
禁住張紙刮條
放上⿊tray入freezer
⽤呢個
Joconde Sponge
Yield: 1 tray- Set oven @ 220°C
Group Ingredients Kg
Totals 0.590
Method
In a mixer, combine group “A” in a mixing bowl, add “B” and beat with a paddle until light and
fluffy
Melt “C” and fold trough
Whisk “D” to a medium peak meringue and fold through
Using an offset spatula, spread evenly over the decorative paste about 5mm thick
Bake at 220°C – approx. 9mins to 11 mins until light golden brown in colour
Remove from tray ASAP after baking and lay between 2 silicon sheets to avoid sponge
drying out or blast freeze quickly
Sprinkle sponge with caster sugar to prevent it sticking to the silicon paper
Joconde sponge can be used as a base, insert and sidings of a cake.
NOTE: Joconde is required to bake at a high temperature to avoid hardening or drying out and
to retain its flexibility.
Session 3:
Carrot Torte (VT)
Introduction
Carrots have been used in sweet cakes and desserts since the Middle Ages due to their high content
of sugar, as sweeteners were scarce and expensive. It started as a novelty item but people liked them
so much, especially with their cream cheese topping that it became standard. Carrot cakes first
became commonly available in restaurants and cafeterias in the United States in the early 1960s and
they are still an Australian favourite.
Carrot Cake
Yield: 3 x 6 inch rings or 2 logs- Set oven @ 170°C
Group Ingredients Kg
A Sultanas 0.075
Dry apricot, chopped 0.075
Carrot, shredded 0.262
Pineapple tined, diced 0.112
Walnut, chopped 0.038
Brandy 0.038
Totals 1.594
Method
Prepare baguette tray by lining 2 sides with aluminum foil (about 50 cm long) as per teacher
demo
Coat foil with oil spray and a piece of silicon paper the size of the foil
Mix group “A” together and set aside to infuse
Whisk group “B” in a mixing bowl until lighter in colour
Fold in group “A” until clear then fold in group “C”
Pour the carrot cake mixture into the prepare tray
Bake at 170°C for about 40 minutes or until skewer comes out clean.
Group Ingredients Kg
Total 1.667
Method
In a mixer, mix group “A” together with a paddle until soft, making sure there are no lumps of
cream cheese by scraping the bottom and side of the bowl often
Add group “B” and mix until light and fluffy (spreadable texture)
Use straight away (do not refrigerate or it will become too hard to spread).
A Water 0.200
Sugar 0.200
Total 0.550
Note: Carrot strips can be twisted and shaped when they are still warm to make very interesting
garnishes.
Assembling
Cut carrot cake log in half length wise
Spread an even layer of cream cheese frosting in the middle
Assemble both half back together
Spread a smooth even layer of frosting around each log
Cut out of each log, a 28 cm piece and 3 slices at 5 cm each
Cover the bottom sides with chopped caramelised nuts
Decorate with rosettes of cream cheese, caramelised walnuts and carrots chips.
Session 4:
Esterhazy Torte (GF)
Introduction
The delicately layered Esterhazy Torte, named in honour of Ferdinand Walsin Esterhazy, originated
from Hungary during the Austro-Hungarian Empire.
This cake consists, traditionally, of 5 layers of almond sponge sheets and Cognac flavoured
buttercream alternated and topped with fondant feathered with dark chocolate.
Esterhazy Sponge
Yield: 3 trays- Set oven @ 210°C
Group Ingredients Kg
Totals 1.550
Method
Whisk group “A” to a medium peak
Fold in group “B” carefully as to not loose the aeration
Spread mixture evenly over 3 trays lined with silicon paper
Bake at 210°C for 7-10 minutes until light brown in colour
Remove from tray immediately to prevent drying out and cool down quickly in blast freezer.
Chocolate Spray
Yield: 16 cakes
Group Ingredients Kg
Totals 1.000
Method
Melt chocolate and copha together to 40°C
Sieve mixture carefully before using it
Can be used to spray gateaux and tortes with the help a spray gun or with the help of a pastry
brush.
Nougat Buttercream
Yield: 2 cakes
Group Ingredients Kg
A Milk 0.200
Caster sugar 0.150
Totals 1.525
Method
Boil group “A” in a sauce pan then pour over group “B” and mix well
Pour back into the pan and cook mixture over low fire will stirring with a whisk until it thickens
like a custard (do not overcook) Sift it into mixing bowl
Soak gelatine in cold water, drain and dissolve in hot custard
Place custard mixture in a mixing bowl and whisk until it cool down to about 40°C
Mix in “D” and add the butter little by little while whisking at medium speed
Mix on high speed until the mixture becomes light and fluffy
Use straight away.
Assembling
Cut each sheets into 4 equal size rectangles, each torte needs 6 layer of sponges
Do not trim sponge edges until tortes are fully assembled
先界四份
整朱古⼒with baguette
tray,, and膠帶
Place the first sheet on a lined clean tray, spread a thin layer of Nougat buttercream (at least
2mm thick) over the top and repeat this process 5 times ⽤两隻⼿指壓住
Press tortes lightly with a tray to compress layers and even the tops
Mask the top with a very thin layer of buttercream and let set in fridge Blast chiller
Spread a thicker layer of buttercream on the top and make a wave design using a comb
Keep a little buttercream to stick chocolate garnishes on the tortes
Blast freeze until ready to spray or lightly dust with cocoa powder
Trim sides of tortes evenly to make a rectangle with clean and even edges
Keep the off cuts as they can be reused to make products such as chocolate or rum balls, used
for the base of unbaked cheesecakes, grounded and mixed through the next batch of butter
cream and much more
Make sure the sides are 28 cm long and 9 cm wide
9 cm
28 cm
Spray top of tortes with dark chocolate spray or dust lightly with cocoa powder
Garnish with the top with chocolate twirls and gold lustered hazelnuts
If time permits, a shiny plaque of chocolate can be added on each side of the tortes.
Session 5:
Tiramisu
Introduction
One of the most popular Italian desserts served all around the world, created by layering Savoiardi
biscuits (sponge fingers) soaked in coffee and liqueur with mascarpone cheese and dusted with cocoa
powder.
In the original recipe, there was no liqueur as the cake was originally aimed at children and the elderly
and the original shape was round. The name Tiramisu is Italian and means, "pull-me-up" as a
reference to the effects of the sugar and espresso.
Activity 6: Tiramisu
1. Vanilla sponge
2. Sponge fingers
3. Coffee syrup
4. Mascarpone mousse
5. Chocolate coffee beans
Genoese sponge
Yield: 2 x 6 inch rings 5 cm high- Set oven @ 180°C
Group Ingredients Kg
Totals 0.558
Method
Whisk group “A” on double boiler until sabayon reach ribbon stage
Keep whisking until cooled down to stabilize sabayon
Fold “B” gently into group “A”, then fold in “C”
Do not over mix or you will lose all the aeration
Pour into the 2 rings and bake at 180°C (approx. 18 mins- 20 mins) till skewer come out clean
Cool down.
Sponge fingers
Yield: 1 to 2 trays- Set oven @ 180°C
Group Ingredients Kg
Totals 0.250
Method
Whisk group “A” to a medium peak meringue
Whisk “B” then fold into group “A” gently
Fold in “C” carefully and do not over mix
Pipe even finger size lines with nozzle Nbr 11 on prepared trays
Sprinkle heavily with pure icing sugar and bake at 180°C for 10-15 min, till light golden brown
Cool on wire rack.
Coffee Syrup
Group Ingredients Kg
A Water 0.300
Caster sugar 0.075
D Kahlua 0.022
Totals 0.423
Method
Boil group “A”
Add “B”, dissolve and remove from heat
Soak “C” in cold water, drain and dissolve in the coffee syrup
Add “D” and mix.
Cream Chantilly
Group Ingredients Kg
A Cream 0.600
Sugar 0.060
Vanilla paste 0.002
Totals 0.662
Method
Whisk all ingredients in Group ‘A’ until fully whipped
Mascarpone Mousse
Yield: 2 x 6 inch rings
Group Ingredients Kg
Totals 0.836
Method
Whisk group “A” on double boiler till ribbon stage
Fold “B” into group “A” carefully, avoid over mixing as Mascarpone can split
Soak gelatine in cold water, drain and melt on a double boiler
Mix the Kahlua in the melted gelatin and fold into the mascarpone mousse
Gently fold in “D”
Make Swiss meringue with group “E” by whisking ingredients together over a hot water bath
until meringue reach soft peak
Fold the meringue carefully into mascarpone mousse until just combined.
Assembling
Line cake rings with plastic acetate
Slice a 6 inch sponge in half
Place one slice of sponge inside the bottom of each rings and heavily soak them with coffee
syrup
Fill with some of the mascarpone mousse
Place a layer of sponge fingers heavily soaked with the syrup on top of the mousse
Top up with more mixture and finish with a last layer of sponge fingers heavily soaked with the
syrup
Top up with the remaining mousse and smooth the top
Freeze to set
Remove from cake rings, mask cake with cream Chantilly and cover sides with chocolate
shavings
Dust top of cake with snow icing sugar then dust with a little cocoa powder
Mark portions on cake- use cake divider or practice free hand (8 portions)
Pipe rosettes of cream on each wedge and top with a coffee bean moulded out of chocolate
paste.
Session 6:
St Honoré (VT)
Introduction
The gâteau St-Honoré is named after the French patron saint of bakers and pastry chefs, Saint
Honoré or Honoratus, Bishop of Amiens. This gateau has a puff pastry base topped with crème
patissière and crème chantilly and is surrounded by profiteroles dipped in caramelized sugar to
resemble the halos of the saints.
Activity 7: St Honoré
1. Puff pastry disks
2. Choux pastry
3. Crème patissière
4. Cream Chantilly
5. Caramel
Group Ingredients Kg
Flour 0.500
A Water - cold 0.250
Salt 0.007
Butter - soft 0.075
Totals 1.132
Notes: All the puff pastry off cuts can also be gently combined, glad wrapped and stored for latter
uses. They can be re-rolled to produce single portion size St Honoré bases, sausage rolls, palmiers
and cheese sticks.
Choux Pastry
Yield: 6 x 6 inch disks and 60 small choux balls- Set oven @ 180°C
Group Ingredients Kg
A Water 0.225
Milk 0.225
Salt 0.003
Sugar 0.012
Butter 0.210
Totals 1.470
Crème Patissière
Group Ingredients Kg
A Milk 1.350
Vanilla paste 0.006
Caster sugar 1 0.134
Totals 1.946
Method
Whisk group “B” together
Bring group “A” to the boil in a saucepan then pour over group “B” while whisking continuously
Pour back in the sauce pan, bring back to the boil and cook for a further 2 minutes
Cover bowls to prevent skin forming and cool down in fridge
Put in a piping bag with a medium round nozzle and pipe crème patissière in the center of each
baked puff pastry disk
Using a small nozzle, fill each choux puffs.
Note: while using egg yolks enrich custard, using whole eggs will reduce the eggy flavor in the
custard making it more palatable to the Australian palate. The custard can be enriched with the
addition of butter.
Caramel
Group Ingredients Kg
A Fondant 0.618
Glucose 0.410
Totals 1.028
Method
Cook group “A” until it reaches a light golden colour
Use straight away
Rewarm the caramel if it get too cold to use
Be very careful not to burn yourself.
Cream Chantilly
Group Ingredients Kg
A Cream 0.800
Sugar 0.080
Vanilla 0.002
Totals 0.880
Method
Whisk all ingredients in Group ‘A’ until fully whipped
Assembling
Pipe crème patissière into each puff
Boil caramel then dip the top of each filled puff into the caramel
Pipe crème patissière on the surface of each disk, covering the base
Dip the bottom of each puff into the caramel and stick 8 puffs on the outer edge of the disks
Put cream Chantilly in a plastic piping bag, cut the end in an angle as per teacher demo or use
a St Honoré piping nozzle. A star nozzle can also be used, depending on the required look of
the finished products.
Pipe decorative lines on top of the crème patissière using a radial motion.
Put a choux in the middle of each gateau or a spun sugar garnish.
Session 7:
Radiance
Activity 8: Radiance
1. Citrus marshmallow
2. Pistachio financier sponge
3. Mandarin compote
4. Lemon Chibouste
5. Mandarin jelly
Citrus Marshmallow
Yield: 4 x trays
Group Ingredients Kg
Totals 0.643
Method
Soak “A” in cold water then drain and put in a mixing bowl with “B”
Boil group “C” to 110°C then pour over gelatine and mix in second speed till lukewarm
Dust 4 trays with desiccated coconut or icing mixture (500g icing sugar/500g corn flour)
Pipe Marshmallow lines with nozzle Nr.9 and let set room temperature as long as possible
(overnight is best) or put in the fridge to speed up the setting process
Cut length of marshmallow 10 cm long and twist them into knots
Can be kept 3-5 days, stored in an airtight container.
Invert sugar
Invert sugar is obtained by splitting sucrose (sugar) into two components: glucose and fructose. It is
sweeter than sucrose and can have different names like trimoline or invert syrup. Invert sugar is
naturally found in honey and maple syrup, which make them a great natural replacement.
Invert sugar is used in confectionaries, sorbets and ice creams for its abilities to reduce crystallization,
retain moisture and creating a smoother mouth feel. It also lowers the spread of bacteria and acts as
a preservative.
Mandarin Compote
Yield: 2 x 5 inch silicon inserts and 6 medium silicon domes- Set blast chiller
Group Ingredients Kg
Totals 0.726
Method
Warm group “A” to scalding point
Soak “B” in cold water, drain and melt into group “A”
Pour 170g of the jelly without the fruits into a rectangle Tupperware and set in fridge
Pour the rest of the jelly with the fruits into the prepared 2 x 5 inch silicon inserts and 6 medium
silicon domes moulds
Blast freeze until needed.
Group Ingredients Kg
Totals 0.578
Method
Cook “A” in a saucepan, whisking gently to even up the caramelisation, until it turns light brown
becoming hazelnut butter (beurre noisette) and strain through a fine strainer in a small bowl &
cool down
Mix group “B” together
Whisk group “C” together to a soft meringue and fold into group “B”
Fold “A” through the mixture until just combined
Pipe into 4 small silicon half spheres and spread the rest on a tray lined with silicon paper
Bake at 180°C until bounce back to the touch.
Lemon Chibouste
Yield: 2 x 6 inch rings and 6 small rings
Group Ingredients Kg
A Cream 0.306
Lemon zest 1 unit
Totals 1.408
Method
Bring group “A” to scalding point
Mix group “C” together until blended and slightly thickened.
Mix “B” in group “A”.
Pour the hot mixture in “C” while whisking constantly, return to saucepan and bring to the boil
while whisking vigorously to prevent lumps
Cook for a further 2 minutes until mixture reach a thick custard consistency
Soak “D” into cold water, drain, melt into hot custard and cool
Make an Italian meringue with group “E” by boiling sugar and water to 118°C and pouring it
carefully along the inside of the mixing bowl over the whites while whisking
Fold the meringue gently into custard
Use immediately.
Assembling
Line 2 x 6 inch rings with plastic acetate strips and 6 small rings
Lay joconde sponge around the side of the rings about 1 cm under the rim
Cut 2 financier sponge circles using 5 inches rings as a guideline and cut 6 small circles using
cookie cutters. Left over sponge can be cut into shapes to be used as garnishes.
Lay financier sponge in bottom of rings, pour a little Chibouste on top and top with mandarin
compote inserts
Pour the rest of the Chibouste in the rings and smooth the tops with a palette knife
Set in blast freezer
Ice the tops with flan gel
Garnish with crushed pistachio, citrus marshmallow knots, pistachio financier half spheres and
mandarin jelly squares.
Session 8:
Strawberry Champagne
Group Ingredients Kg
A Milk 0.210
Butter 0.150
Totals 1.532
Method
Bring group “A” to a fast boil and remove from stove
Beat in “B” vigorously with a spatula until smooth
Cook mixture (Panada) until it come off the side of the pan and dries out
Transfer Panada to a bowl and cool down
Mix group “C” quickly until well incorporated
Add red colour until a nice pink colour is reached
Make a meringue with group “E”
Fold a little meringue to the panada to even the texture and prevent lumps then gently fold the
rest of the meringue through
Spread on 2 trays lined with silicon papers
Bake at 180°C for 10 to 12 minutes or till just set
Cool down.
Strawberry Cream
Yield: 2 x 5 inch silicon inserts and 6 medium silicon domes
Group Ingredients Kg
C Butter 0.075
Totals 0.788
Method
Heat group “A” to 50°C
Mix group “B” together in a bowl
Pour group “A” over “B” and mix well to prevent lumps
Pour back in saucepan and bring to the boil
Cook for 2 minutes to get a thick like custard consistency
Fold in “C”
Pour into the prepared 2 x 5 inch silicon inserts and 6 medium silicon domes moulds
Blast freeze until needed.
Group Ingredients Kg
Totals 1.482
Method
Heat group “A” in a saucepan to scalding point and rest 10 minutes to infuse flavours
Strain group “A” into “B” while stirring, pour back into the pan and cook together till the anglaise
coats the back of the spoon
Soak “C” into cold water, drain and melt into anglaise
Fold ”D” through and allow to cool to about 37°C
Fold “E” gently into cool anglaise until just combined
Use straight away.
Group Ingredients Kg
Totals 0.340
Method
Whip group “A” to make a stiff meringue
Fold in “B” gently
With nozzle Nbr 9, pipe 12 cm sticks evenly on a tray lined with silicon paper
Dry in oven at 100°C for 2 hours or till well dried out.
Note: You can prevent meringues absorbing moisture from the gateau and the fridge by spraying
them with cocoa butter.
Assembling
Line the 2 x 6 inch cake rings with plastic acetate and 6 small rings
Cut 5 cm height sponge strips for the sides of rings
Place them around the edges tightly
Cut 2 x 5 inch sponge circles for the base and fit inside each 6 inch rings and 6 small circle
using cookie cutter to fit in the small rings
Pour a little champagne mousse on the base then lay raspberry cream on top
Pour the rest of the mousse making sure the mousse lay slightly under the sponge line
Top with strawberries glazed with flan gel, meringue sticks and a piece of silver leaf.
Session 9:
Black Délice
Group Ingredients Kg
A Water 0.126
Cream 0.216 In a big pot
Caster sugar 0.324
Totals 0.792
Method
Bring group “A” to the boil
Add “B”, mix and boil until it reach 103°C
Blend mixture with hand blender and sieve
Soak group “C” in cold water, drain and melt into hot icing mixture
Use glaze at 38 to 40°C (usage temperature depend on factors like room and gateau
temperature so test coating consistency before using)
For best results, leave glaze to set in the fridge (or make the day before) and reheated in a
microwave or over a double boiler when needed
Left over mix can be stored in airtight container, labeled, in the fridge for one week.
Crème Brûlée
Yield: 2 x 5 inch insert rings
Group Ingredients Kg
A Cream 0.375
Tonka bean 1/4 unit
Totals 0.581
Method
Bring group “A” to the boil in a saucepan
Mix group “B” ingredients together Around 75 degree
Pour group “A” into group “B” while whisking continuously then pour back in the saucepan
Cook anglaise while stirring continuously with a wooden spoon until it coats the back of the
spoon
Soak “C” in cold water, drain and melt into hot anglaise
Sieve anglaise, pour into prepared insert rings lined with glad wrap
Set in blast freezer until needed. The white one
with cling wrap
Praline feuilletine
Yield: 2 x 6 inch insert rings
Group Ingredients Kg
Totals 0.300
Method
Line 2 x 6 inch rings with acetate
Melt milk chocolate to 40°C
Warm praline to 40°C and incorporate into the chocolate
Place praline mixture on the bench and agitate until it reach 28°C
Fold feuilletine into the praline mixture
Pour into prepared rings, smooth out with plastic scraper and set in blast freezer until needed.
Caramel Mousse
Yield: 2 x 6 inch rings and 2 x 5 inch silicon inserts
Group Ingredients Kg
Big pot
A Caster sugar 0.250 ⼩⼩⼩⼩咁煮融佢
融左再加融左再加
B Cream 0.125
Glucose 0.020 要加熱先可以加落去group a
Honey 0.012
Vanilla essence 0.002
將a and b 加落去 ⼀路
whisk⼀路加,之后入
C Egg yolk 0.150 mixer at least few mins
變到好淺⾊
D Gelatine sheet 0.015 煮融佢先加落去
Totals 1.324
Method
Cook sugar to a dry caramel by adding a handful at a time into a pot over medium heat and
cook till required colour is achieved
While doing the dry caramel, combine group “B” ingredients into a pan and warm up
Deglaze the caramel by pouring in group “B” carefully and boil together to dissolve any lumps of
caramel
Whisk “C” to aerate a little
When ready, pour group “B” into “C” gradually and continuously while whisking them into a
sabayon
Soak “D” in cold water, drain and melt
Fold the melted gelatine into the sabayon mixture
Lastly, fold “E” carefully into the sabayon being very careful not to over mix it
Use straight away.
B Glucose 0.500
Totals 1.300
Method
Melt group “A” to 40°C
Mix in group “B” until just combined
For best results, make the day before
To use, soften the paste by working it with your hands and shape or mould it to your
requirements.
B Glucose 0.400
Totals 1.200
Method
Melt group “A” to 40°C
Mix in group “B” until just combined
For best results, make the day before
To use, soften the paste by working it with your hands and shape or mould it to your
requirements.
Assembling
Line 2 x 6 inch cake rings with Plastic Acetate strip (5mm high)
Lay praline feuilletine in the bottom of cake rings
Lay half of the caramel mousse on top of the praline crunch
Insert a circle of crème brûlée on top of the mousse making sure it is positioned in the center
Fill the rest of the rings with caramel mousse and smooth the top with a palette knife
Fill 2 silicon 5 inch inserts with the rest of the caramel mousse and smooth the top
Set tortes and inserts in blast freezer until needed
When insert mousses are set hard, unmould them and lay them centered on top of the tortes
and freeze (this will give the tortes a complete new look)
Frozen tortes will be easier to handle and to glaze
Warm glaze to the right temperature
Glaze with a very thin coat of dark shiny glaze and set in blast freezer
Make collars with the dark chocolate modeling paste by hand shaping or pressing it into silicon
moulds and wrapping it around the base of the tortes
Decorate the top with a chocolate curl garnish and a gold leaf.
Session 10:
Cherry Ripe (GFO)
A Butter 0.175
Icing sugar, pure 0.100
B Egg 0.025
Totals 0.550
Method
Cream group “A” together until sugar dissolve then mix in “B”
Sieve and add “C” then mix until just combined (do not over mix)
Rest dough in fridge for 20 minutes
Roll pastry down to a 3 mm thickness. Cut 2 round bases using the 6 inch rings then cut 3 cm
high strips and place around the side of the prepared rings on top of the bases
Blind bake at 180C for 25 min, remove the rice and bake for another 10 to 15 minutes
Use off cuts to make 5 mm by 15 cm chocolate stick garnishes.
Totals 0.279
Method
Mix then sieve the ingredients together
Can be used to substitute an equal amount of wheat flour
Store in airtight container.
Coconut Dacquoise
Yield: 2 x 5 inch silicon inserts- Set oven @ 180°C
Totals 0.201
Method
Whisk group “A” to a stiff meringue and fold in group “B” gently
Pipe mixture into prepared moulds and bake at 180°C for 18-20 minutes until dark golden in
colour
Cool down.
Griotte Comfit
Yield: 2 x 6 inch rings
Totals 0.371
Method
Mix group “B” together then mix through “A”
Bring mixture to the boil while constantly stirring it and cook for 2 minutes
Chopped “C” roughly and fold through the mixture
Soak “D” into cold water, drain and melt into the hot cherry mixture
Cool down mixture and leave in the fridge until needed.
Coconut Bavarois
Yield: 2 x 5 inch insert rings
Totals 0.669
Method
Bring “A” to the boil then pour over group “B” while whisking continuously
Make anglaise by cooking mixture until it coats the back of a spoon
Soak gelatine in cold water, drain and dissolve in hot anglaise
Cool mix to 37°C
Fold “D” carefully through the anglaise making sure not to over mix it
Pour into prepared moulds and blast freeze until needed.
A Glucose 0.112
Water 0.057
Caster sugar 0.112
Totals 0.477
Method
Pour group “A” in a saucepan and cook to 103°C
Mix in “B”
Soak “C” in cold water, drain and melt in the hot mixture
Pour the mixture over “D”, add “E” and use a hand blender to emulsify and incorporate the
colour
Use glaze at 30 to 34°C (usage temperature depend on factors like room and gateau
temperature so test coating consistency before using)
For best results, leave glaze to set in the fridge (or make the day before) and reheated in a
microwave or over a double boiler to 40C then use it when it reaches 30C
Left over glaze can be stored, in airtight container, labeled in the fridge for one week.
Coconut Macarons
Yield: 3-4 trays- Set oven @ 180°C
Group Ingredients Kg
Totals 1.120
Method
Sieve group “A” together twice
Pour “B” onto group “A” without mixing the ingredients together
Boil the sugar and water from group “C” to 118°C and pour onto the half whipped egg whites to
make an Italian meringue. Keep whisking until meringue reach 50°C
Incorporate group “C” into “A” and “B” with a spatula until the mix becomes shiny
Pipe small size (like a 5 cents pieces) macarons onto trays lined with baking paper
Top macarons with desiccated coconut
Tap the tray very lightly on the bench to eliminate the points
Let the macaroon shell dry for at least 20 minutes
Temperature for rotating oven: Pre-heat oven at 180°C and bake at 165°C for 12-16 minutes
(depending on the macarons size). Open quickly the oven door once after 8 min of cooking and
once at 10 min and open vent to eliminate steam thus drying the biscuits outer layer.
Temperature for deck oven: Pre-heat oven and bake at 140°C (80/20%) on double trays for
12-16 minutes (depending on the macarons size). Open the oven door after 6 min of cooking
and turn the trays for even cooking. Open once more at 12 min and open the vent to eliminate
steam thus drying the biscuits outer layer.
Slide the macarons on the baking paper off the trays to stop them from cooking.
Notes: It may look like a lot of steps but once you get practice making macarons, you will see
that they are quite easy to make
Assembling
Paint a layer of dark chocolate inside the tart shells to prevent them becoming soggy by
absorbing moisture from compote
Pipe a layer of the griotte comfit in the bottom of the tart shells
Place a coconut daquoise insert and push down into tart shells until under the level of the edge
Unmould coconut bavarois just before needed
If any moisture settles on the top of the mousse during the freezing period, the icing will not stick
to the surface and is likely to fall off
Ice with a thin layer of red velvet glaze at 30-34C and place on top of the daquoise
Garnish the sides with 8 or 12 mini coconut macarons
Top with a chocolate short crust stick and a Griotte cherry sitting on a gold leaf.
Note: This product can be gluten free by ingredients if the short crust pastry is made with the
gluten free flour replacement.
Macaron template
Session 11:
Assessment
Extra recipes
Paillete Feuilletine
Pailleté feuilletine are broken pieces of a baked Crepe Dentelles (lacey crepes). The feuilletine
mixture is similar to a tuile paste and need to be spread paper thin to achieve the desired results.
Yield: 4 trays (makes approx.150g of the finished cooked product)
Group Ingredients Kg
B Glucose 0.050
Totals 0.295
Method
Mix group “A” together until sugar is dissolved
Add “B” and combine well
Fold in “C”
Wisk in “D”
Fold in “E”
Spread the mixture very thinly onto 4 trays. It should be paper thin
Bake at 200C till dark brown in colour (approx. 9-10 minutes)
Cool down then crush with fingers to appropriate size
Store in airtight containers.
Croquembouche (VT)
Introduction
The French name ‘croquembouche’ or ‘croque-en-bouche’ literally translates to ‘crunch in the mouth’.
This wonderful gateau is made with layers of choux pastry balls filled with custard, mousse or
chibouste. The balls are assembled into a cone shape with the help of caramelised sugar. It is most
often decorated with croquants shapes, sugar flowers and ribbons or spun sugar.
Caramel can be made with sugar and water boiled to hard crack (155°C). In the industry, it is more
common to use a mix of glucose and fondant to make the caramel, as it is far less susceptible to
moisture absorption (hydroscopic) allowing the croquembouche to be prepared earlier and to last a
little longer. When making a croquembouche, time is of the essence, as a caramel croquembouche
must be assembled on the same day it is to be sold.
Croquembouche can also be assembled with chocolate, less traditional but more practical as it can be
prepared in advance.
Choux Pastry
Yield: 6 x 80 x small choux balls (2 trays)- Set oven @ 180°C
Group Ingredients Kg
A Water 0.150
Milk 0.150
Salt 0.002
Sugar 0.008
Butter 0.140
Totals 0.980
Method
Boil group “A”
Add group “B” into “A” while stirring
Cook mixture until it come off the side of the pan
Cool down mixture to under 60°C
Add the eggs slowly, clear mixture after each addition
Pipe small size round shaped choux balls
Bake at 180°C for 15 minutes with the vent close and at 160°C with the vent open till choux
shells are dry.
Crème Patissière
Yield: 80 small choux balls
Group Ingredients Kg
A Milk 1.000
Vanilla bean 1 unit
Caster sugar 1 0.100
Totals 1.580
Method
Whisk group “B” together
Bring group “A” to the boil in a saucepan then pour over group “B” while whisking continuously
Pour back in the sauce pan, bring back to the boil and cook for a further 2 minutes
Separate mixture into 2 bowls (590g and 450g)
Melt “C” into the 450g of hot crème pâtissière
Cover bowls to prevent skin forming and cool down in fridge.
Croquant
Yield: 1 x 8 inch ring or 2 x 6 inch rings and garnishes
Group Ingredients Kg
A Fondant 0.240
Glucose 0.160
Totals 0.560
Method
Oil metal ring and 2 silicon sheets
Cook group “A” until it reach a light golden colour
While cooking the sugar, lightly toast the almonds
Fold the warm almonds into the golden caramel
Pour croquant mixture onto a oiled silicon sheet, top with the second oiled silicon sheet and
flatten quickly with a rolling pin to 3-5 mm
Cut croquants with oiled ring, cool down and set aside till needed
If time permits, off cuts can be laid on a oiled tray and re-warmed in the oven, pinned down to 2
or 3 mm and shapes can be cut out of it to use as garnishes.
Caramel
Group Ingredients Kg
A Fondant 720
Glucose 480
Totals 1200
Method
Cook group “A” until it reaches a light golden colour
Use straight away.
Assembling
Fill each puff with the crème pâtissière (half chocolate/half vanilla)
Boil caramel then dip the top of each puff into the caramel
After dipping each vanilla puff into the caramel, dip them into pearl sugars or toasted flaked
almonds then lay them side up on an oiled baking tray or a silicon mat
After dipping each chocolate puff into the caramel, turn them upside down on an oiled baking
tray or a silicon mat
Rewarm the caramel if it get too hard to use
Deep the side of each puffs into the caramel then lay them carefully on the croquant base as per
teacher demonstration
Build croquembouche slowly, allowing each layers to set before starting the next one
Be very careful not to burn yourself.
Group Ingredients Kg
Totals 0.144
Method
Make a stiff meringue with group “A”
Fold “B” gently through the meringue
Gently fold “C” in the meringue and mix until just combined
Pour mixture into 2 rings lined with silicon paper
Cook at 200C until just set about 8 to 10 minutes.
Sabayon
Yield: 2 x 6 inch rings
Group Ingredients Kg
Totals 0.219
Method
Boil group “B” to 118C and pour over the yolks while whisking them to make a sabayon (same
as you would for an Italian meringue)
Separate the sabayon into the required amount for the three chocolate mousses (make sure to
weight up each sabayon portions correctly, discard any remaining mixture).
Group Ingredients Kg
A Sabayon 0.078
Totals 0.466
Method
Melt dark chocolate over a double boiler
Fold the chocolate very quickly through the sabayon (if it looks like it start to seize, do not worry,
it will come back together when you start to add “C”)
Fold in half of “C” quickly then fold the rest and mix until just combined
Pipe a layer of chocolate mousse on top of the sponge carefully to keep ring sides clean
Set first layer in blast freezer.
Group Ingredients Kg
A Sabayon 0.048
Totals 0.392
Method
Melt milk chocolate over a double boiler
Fold the chocolate very quickly through the sabayon
Fold in half of “C” quickly then fold the rest and mix until just combined
Pipe a layer of milk chocolate mousse on top of the dark mousse carefully to keep ring sides
clean
Set second layer in blast freezer.
Group Ingredients Kg
A Sabayon 0.048
Totals 0.392
Method
Melt white chocolate over a double boiler
Fold the chocolate very quickly through the sabayon
Fold in half of “C” quickly then fold the rest and mix until just combined
Pipe a layer of white chocolate mousse on top of the milk chocolate mousse carefully to keep
ring sides clean and smooth the top with a spatula
Set in blast freezer until needed.
Assembling
Lay chocolate flourless sponge in the bottom of lined cake rings with Plastic Acetate strip (5mm
high)
Pipe the dark chocolate mousse carefully on top of the sponge making sure to keep the mousse
layer very even and freeze
When the dark mousse is set, repeat with the milk chocolate mousse then the white
When the mousse cake is set, spray with dark chocolate spray and garnish with chocolate
flowers.
Group Ingredients Kg
B Milk 0.012
Totals 0.261
Method
Whip group “A” with a whisk until light and fluffy
Fold in “B”
Sieved group “C” and fold through
Fold in “D”, “E” and last “F”
Rest in fridge 15 minutes
Pipe into 2 x 6 inch rings lined with silicone paper
Bake at 180C till lightly golden on the edges, about 20 minutes.
Peach Flambé
Group Ingredients Kg
B Water 0.050
D Brandy 0.025
E Butter 0.010
Totals 0.435
Method
Place sugar in a heavy based pan and heat until a dry caramel is formed
Deglaze the pan with water, continue to cook for 1 minute
Add the peaches to the pan and lightly cook on both sides
Add more water if the liquid has reduced, to avoid the caramel from burning
Add butter to the sauce and shake the pan until melted
Remove pan from heat, add alcohol and ignite
Set fruits aside to cool
2 of the peaches will be kept for garnishing the torte.
Group Ingredients Kg
A Milk 0.500
Honey 0.050
Saffron 2 pinches
Totals 1.339
Method
Boil group “A” then pour over group “B” while whisking
Make anglaise by cooking mixture until it coat the back of a spoon
Soak gelatine in cold water, drain and dissolve in hot anglaise
Cool down to 37C
Fold “D” through anglaise gently
Use straight away.
Joconde Sponge
Make joconde sponge with a decorative paste design as per recipe page 29-30.
Assembling
Line 2 x 6 inch rings with plastic acetate strip
Lay joconde strips around side of ring about 1 cm under ring top
Lay Madeleine sponge in bottom (It might need to be trimmed to fit)
Soak Madeleine sponge with flambé peaches syrup
Pour bavarois halfway up joconde and let a few minute in blast freezer
Lay some sliced caramelised peaches attractively on semi set bavarois
Keep 2 flambé peaches for garnishing
Pour the rest of the bavarois mixture and smooth the surface with a palette knife
Set in blast freezer
Ice the top with flan gel or pipe lines of Italian meringue
Decorate with peach flambé slices, mint leaves and caramelised filo pastry crunch.
Glossary of Terms
Term Definition
Allergen A substance that is foreign to the body and can cause an allergic reaction in certain
people.
Couverture chocolate A good quality chocolate made with cocoa mass and cocoa butter. Need to be
tempered before using. Expensive and best flavour.
Compound chocolate A cheaper chocolate made with cocoa mass and vegetable fat. Can be used without
tempering. Not as flavoursome but cheaper and very practical to use.
Fillings An “insert” spread in between the cake layers to enhance the taste of the cake.
“French Pastries” or “Individual cake/pastries” with approximate size of 5 to 6 cm, a term commonly used
Petit Gateaux to describe single portion size cakes.
Gateau or Torte Traditionally described as a cake or sponge soaked with syrup or liqueur and layered
with fillings.
Jellying Agent An agent used to set liquids e.g. Gelatine, Agar-agar, Pectin
Marzipan Almond paste made from pure icing sugar and almonds.
Mascarpone cheese A triple-cream cheese made from crème fraîche by denaturing it with rennet.
Snow icing sugar A non-melting icing sugar used for decorative purpose.
Trimoline Invert sugar - mixture of dextrose and fructose in approximately equal proportions,
created by treating sucrose with an enzyme – Sucrose +Water = Dextrose +Fructose.
Resource List
Titles
Betterhealth 2011, Food allergy and intolerance, Better Health Chanel, retrieved from
http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_allergy_and_intolerance
Mutt, N 2007, Diabetes foods and nutritional requirements for diabetics, Ezine @rticles, retrieved from
http://ezinearticles.com/?Diabetes-Foods-and-Nutritional-Requirements-For-Diabetics&id=1753569
Bellouet, G J & Perruchon, J M 2001, Apprenez l’art des entremets de France, 1st. Edn., Bellouet &
Perruchon, France
Bau, F 1998, Au Coeur des Saveurs, 1st. edn., Montagud editors, Barcelona, Spain
Herme, P 1994, La Patisserie de Pierre Herme, 1 st. edn., Montagud editors, Barcelona, Spain
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