- No category
Baking Recipes: Tea-Cakes, Cookies, Macarons & More
advertisement
MODULE 1 TEA-CAKES Name All-purpose flour (9-10,5% protein) Almond paste 60-70% (marzipan) Baking powder Brown sugar Butter 82% Candied lemon peel Carrots Citric acid Quantity, grams 535 55 17,25 75 499 200 450 2 Cocoa liqueur (cocoa paste) 25 Cocoa nibs Cocoa powder Cream cheese 100 58 75 Dark chocolate 70% 844 Dark rum Eggs (egg whites) Eggs (egg yolks) Eggs (whole) Glucose syrup Ground cinnamon Ground cloves Hazelnut powder Icing sugar Inverted sugar Lemon zest Lemon juice 75 100 210 270 50 2 0,5 70 700 12 4 150 Milk chocolate Cacao Barry Ghana 40% 700 Neutral glaze (nappage) Nutmeg (whole) Oil (sunflower/grapeseed/canola) Orange juice Pistachios 100 1 pc 232 150 100 Pistachio paste 5 Pistachio powder Roasted hazelnuts Roasted walnuts Sea salt Sugar Vanilla pod Whipping cream 35% Yellow pectin (HM pectin) Yuzu juice/puree 60 500 40 6,05 948 1,5 pcs 195 7 108 Comment Dark chocolate with high cocoa % can be used instead Any chocolate with similar % can be used instead of 4 eggs approximately of 11 eggs approximately 6 eggs approximately Any chocolate with similar % can be used instead MODULE 2 COOKIES Name All-purpose flour (9-10,5% protein) Almond powder Baking powder Brown sugar Butter 82% Chocolate (milk/dark/white/fruit) to glaze the madeleines Citric acid Cocoa butter Eggs (egg whites) Eggs (egg yolks) Eggs (whole) Glucose syrup Hazelnut powder Honey Icing sugar Mango puree Milk Milk chocolate Cacao Barry Ghana 40% NH pectin Nutmeg (whole) Orange zest Passionfruit puree with seeds Peanut butter (smooth) Praline Sea salt Sugar Vanilla pod Yellow pectin (HM pectin) Quantity, grams 835 90 22 75 620 300 0,5 30 30 60 210 23 50 45 215 75 45 150 2 1 pc 5 75 25 170 8,5 340 0,5 pc 2 Comment of 1 egg approximetely of 3 eggs approximately 4 eggs approximately Any chocolate with similar % can be used instead MODULE 3 MACARON Name Almond powder Black cocoa powder Butter 82% Cocoa butter Cocoa liqueur (cocoa paste) Cocoa powder Dorblu cheese Eggs (egg whites) Extra Virgin olive oil Feuilletine (waffle crumbs) Glucose syrup Hazelnuts roasted (with skin) Hazelnut paste Hazelnut powder Icing sugar Lemon juice Lime juice Lime zest Quantity, grams 1050 20 85 25 100 40 75 882 35 65 135 165 165 140 1060 30 80 2 Milk chocolate Cacao Barry Ghana 40% Passionfruit puree Pear (peeled and diced)) Pectin NH Raspberries (fresh or frozen) Red orange puree Sea salt Sugar Tarragon leaves Vanilla pod Water soluble food colorant black Water soluble food colorant green Water soluble food colorant raspberry red 540 150 200 9 150 125 7,5 1363 12 1 pc 1 pckg 1 pckg 1 pckg Water soluble food colorant strawberry red Water soluble food colorant yellow Whipping cream 35% 1 pckg 1 pckg 750 White chocolate Cacao Barry Zephyr 34% 500 Comment of 30 eggs approximately Any chocolate with similar % can be used instead Any chocolate with similar % can be used instead MODULE 4 CHOCOLATE Name All-purpose flour 9-10,5% protein Almond powder Almonds roasted Brown sugar Butter 82% Citric acid Cocoa butter Cocoa powder Cream cheese Dark chocolate Barry Callebaut 70% (4 drops fluidity) Quantity, grams 15 15 95 15 91 0,5 800 200 5 550 Comment Any chocolate with similar % and fluidity can be used Dark chocolate Valrhona Guanaja 70% Dark rum Dextrose Fat soluble food colorant red Fat soluble food colorant black Fat soluble food colorant green Fat soluble food colorant orange Fat soluble food colorant white Fat soluble food colorant yellow Glucose syrup Golden lustre dust Green basil leaves Hazelnut paste Hazelnuts roasted (with skin) Inverted sugar Isopropyl alcohol 90% Lemon juice Lemon zest Mango puree 1070 20 19 1 pckg 1 pckg 1 pckg 1 pckg 1 pckg 1 pckg 82 1 pckg 1 10 95 41 100 135 2 30 Any chocolate with similar % can be used Milk chocolate Cacao Barry Ghana 40% 800 Any chocolate with similar % can be used Milk chocolate Valrhona Jivara 40% Orange liqueur Grand Marnier Passionfruit puree Raspberry puree Sea salt Sugar Vanilla pod Whipping cream 35% White chocolate Valrhona Ivoire 35% Yellow pectin (HM pectin) Yuzu puree or juice 50 25 100 70 4 540 1 pc 265 650 7,5 30 Any chocolate with similar % can be used Any chocolate with similar % can be used MODULE 5 ECLAIRS Name All-purpose flour 9-10,5% protein Almond powder Brown sugar Butter 82% Cocoa butter Cocoa nibs Cocoa powder Coconut (with a dark shell) Coconut puree (or coconut cream) Cornstarch Quantity, grams 579 10 50 984 20 25 30 1 pcs 222 99 Dark chocolate Barry Callebaut 70% 262 Dark chocolate Barry Callebaut Power 80% Edible gold leaves Eggs (egg yolks) Eggs (whole) Espresso (freshly brewed) Feuilletine (waffle crumbs) 53 1 pckg 165 1288 277 50 Gelatin 200 Bloom (powdered or leaves) Glucose syrup Icing sugar Instant coffee Inverted sugar Lemon juice Mango puree Milk Milk chocolate Cacao Barry Ghana 40% Natur Emul Sosa Neutral glaze (nappage) Oil cooking spray Passionfruit puree with seeds Pectin NH Praline Raspberries (fresh or frozen) Raspberry puree Rice flour or gluten free flour mix Sea salt Sugar Sweetened condensed milk Vanilla pod Water soluble food colorant white Whipping cream 35% White chocolate Cacao Barry Zephyr 34% 24 315 60 12 10 25 900 1820 20 6 510 1 can 60 30,6 60 130 450 250 23 390 75 3 pcs 1 pckg 308 535 Comment Any chocolate with similar % can be used instead Any chocolate with similar % can be used instead of 9 eggs approximately 26 eggs approximately Any chocolate with similar % can be used Any chocolate with similar % can be used MODULE 6 TARTLETS Name Quantity, grams Comment All-purpose flour 9-10,5% protein 1173 Agar-agar 2,5 Almond powder 229 Baking powder 8,5 Brown sugar 170 Brown sugar vergeoise 45 Butter 82% 790 Cinnamon powder 1 Cocoa butter 257 Coffee beans 15 Coriander seeds 3 Cornstarch 10 Dark chocolate Cacao Barry Guayaquil Any chocolate with similar % can be used 270 64% instead Dextrose 7 Edible gold leaves 1 pckg Eggs (egg whites) 215 of 7 eggs approximately Eggs (egg yolks) 744 of 38 eggs approximately Eggs (whole) 633 13 eggs approximately Fat soluble food colorant green 1 pckg Fat soluble food colorant white 1 pckg Fat soluble food colorant yellow 1 pckg Feuilletine (waffle crumbs) 50 Gelatin 200 Bloom (powdered or 13 leaves) Glucose syrup 207 Green apples (peeled and diced) 120 Hazelnuts 180 Icing sugar 440 Instant coffee 9 Inverted sugar 58 Lemon juice 277 Lemon zest 9 Limoncello liqueur 20 Mango puree Mascarpone Matcha powder Milk 87 210 11 175 Milk chocolate Cacao Barry Ghana 40% 160 Neutral glaze (nappage) Nutmeg (whole) Olive oil Orange 350 1 pcs 70 2 pcs Any chocolate with similar % can be used instead Orange juice Orange liqueur Grand Marnier Passionfruit puree Pectin NH Poppy seeds Potato starch Sea salt Sour cherries (pitted) Sugar Vanilla pod Walnuts Whipping cream 35% White chocolate Cacao Barry Zephyr 34% Xanthan gum Yuzu juice 37 12 111 4,1 20 8 16,5 150 706 1 pcs 320 1260 953 1,5 80 Any chocolate with similar % can be used instead MODULE 7 MODERN CAKES Name All-purpose flour 9-10,5% protein Almond powder Atomized glucose Baking powder Balsamic vinegar Blueberries fresh Brown sugar Quantity, grams 252 25 25 6,5 1,5 50 25 Brown sugar vergeoise 43 Butter 82% Cinnamon powder Cocoa butter Cocoa powder Coffee beans 293 1 104 81 16 Dark chocolate Barry Callebaut 70% 950 Eggs (egg whites) Eggs (egg yolks) Eggs (whole) Fat soluble food colorant blue Fat soluble food colorant red Feuilletine (waffle crumbs) 491 353 116 1pckg 1pckg 20 Fresh cherries (or maraschino cherries) 10 pcs Gelatin 200 Bloom (powdered or leaves) 27 Glucose syrup Green apples (peeled and diced) Hazelnut paste Hazelnut powder Hazelnut praline Hazelnuts roasted Icing sugar Instant coffee Inverted sugar Kirschwasser liqueur (or Amaretto liqueur) Lime zest Mascarpone Milk 50 Comment Any brown sugar can be used instead Any chocolate with similar % can be used instead of 17 eggs approximately of 18 eggs approximately 3 eggs approximately 123 85 23 15 184 2 25 50 2 150 262 Milk chocolate Cacao Barry Ghana 40% 86 Neutral glaze (nappage) Nutmeg (whole) Pectin NH 26 1 pc 5 Any chocolate with similar % can be used instead Potato starch Raspberries (fresh) Sea salt Sour cherries (pitted) 58 320 3,65 150 Sour cream 30% (or crème fraîche) 118 Strawberries fresh Strawberries (fresh or frozen) Strawberry liqueur Sugar 500 650 30 1044 Valrhona Ispiration Strawberry 220 Vanilla pod Walnuts Whipping cream 35% 2 1666 White chocolate Cacao Barry Zephyr 34% 100 White chocolate can be used instead Any chocolate with similar % can be used instead
0
advertisement
Download
advertisement
Add this document to collection(s)
You can add this document to your study collection(s)
Sign in Available only to authorized usersAdd this document to saved
You can add this document to your saved list
Sign in Available only to authorized users