Doc ID
: Formulas
Page No
Date
Rev. No
:-0: January 2009
:1
BAKING AND PASTRY ARTS PROGRAM
STANDARD FORMULAS / RECIPES
Doc ID
: Formulas
Page No
Date
Rev. No
:-1: January 2009
:1
FRENCH BREAD
Yields about six 460-g loaves
AMOUNT
960 mL
28 g
1.8 kg
28 g
METHOD OF PRODUCTION:
INGREDIENT
Warm water
Active dry yeast
Bread flour
Salt
Straight Dough Method
2 minutes on speed 1
8 minutes on speed 2
400°F
20 minutes for rolls
30 minutes for loaves
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
:-2: January 2009
:1
SOFT DINNER ROLLS
Yields about thirty-six 30-g rolls
AMOUNT
312 g
11 g
625 g
10 g
60 g
30 g
30 g
30 g
60 g
METHOD OF PRODUCTION:
INGREDIENTS
Water
Active dry yeast
Bread flour
Salt
Granulated sugar
Dry milk solids (DMS)
Shortening
Unsalted butter, softened
Eggs
Egg wash
Straight dough method
1 minute on speed 1
10 minutes on speed 2
400°F
12-15 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
:-3: January 2009
:1
PIZZA DOUGH
Yields 455 g dough (good for one 8-inch pizza)
AMOUNT
4g
5g
5g
285 g
30 g
15 g
180 g
METHOD OF PRODUCTION:
INGREDIENT
Instant yeast
Granulated sugar
Salt
Bread flour
Vegetable oil
Honey
Warm water
Straight Dough Method
Ferment 1.5 hours
500°F
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
:-4: January 2009
:1
FOCACCIA
Yields two half-sheet pans
AMOUNT
22 g
12 g
1080 g
20 g
150 g
700 g
50 g
10 g
INGREDIENT
Sugar
Instant yeast
Bread flour
Salt, divided
Finely chopped onion
Warm water
Olive oil, divided
Fresh rosemary, crushed and divided
MOP: Straight Dough Method
Use half of the olive oil, salt and rosemary for topping the
dough before baking.
400°F / 30-35 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
:-5: January 2009
:1
CINNAMON-RAISIN BREAD
Yield: 2 loaves
AMOUNT
458 g
4g
250 mL
42 g
42 g
42 g
11 g
5g
106 g
INGREDIENTS
Bread flour
Instant yeast
Milk, warm
Unsalted butter, softened
Granulated sugar
Eggs, room temperature
Salt
Cinnamon
Raisins
MOP:
1. Combine the flour and yeast. Add the milk, butter, sugar, eggs, and salt.
2. Proceed to the following mixing speed & times:
Speed 1 for 3 minutes.
Speed 2 for 5 minutes
3. Add the raisins and mix for 1 minute at medium speed.
4. Add the cinnamon and mix for 20 seconds at low speed. The dough will be slightly
soft.
5. Cover the dough and let it rise for about 1 hour.
6. Punch the dough, fold gently, then divide into 2 portions. Carefully form oval
shapes then cover and let it proof for 30 minutes.
7. Apply egg wash on the loaves, then bake at 350ºF for 30 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
:-6: January 2009
:1
HONEY-WHEAT BREAD
Yields 4 loaves
AMOUNT
420 mL
20 g
340 g
200 g
23 g
240 mL
570 g
570 g
INGREDIENTS
milk
salt
honey
unsalted butter, softened
instant yeast
warm water
whole wheat flour
bread flour
egg wash
MOP :
1. Combine milk, salt, honey, and butter. Heat to 115ºF then set aside.
2. Combine the flours in a mixer bowl, then set aside about a cup of the mixed
flour. Add in the yeast and mix well.
3. Pour the warm milk mixture into the flour mixture and mix by hand first until
ingredients are somewhat combined.
4. Transfer to the mixer and knead at low speed using the dough hook.
5. Add the reserved flour if necessary. Dough should be smooth, elastic, and
slightly sticky.
6. Cover and let rise until doubled (about 45-60 minutes)
7. Punch down and portion into 4 equal pieces.
8. Form each piece into an oval loaf. Brush with egg wash. Proof for 30
minutes. Preheat the oven to 400ºF.
9. Slash the bread and bake for about 30 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
:-7: January 2009
:1
CIABATTA
Yields 4 loaves
Poolisch
AMOUNT
1g
360 g
340 g
INGREDIENTS
Active dry yeast
Water
Bread flour
MOP:
1. In a large bowl, dissolve the yeast in the water. Stir in the flour by
hand.
2. Cover with plastic wrap. Let stand at room temperature for 15-24
hours.
Dough
AMOUNT
3g
480 g
25 g
675
INGREDIENTS
Active dry yeast
Water
Salt
Bread flour
MOP:
1. Dissolve the yeast in the water. Mix the dissolved yeast into the
poolisch.
2. Combine the salt and bread flour and mix well.
3. Gradually add the flour and mix by hand until well incorporated.
Do not work the dough. It will be very wet and sticky.
4. Let the dough proof in the bowl at room temperature for about 1
hour, until doubled.
5. With the dough still in the bowl, flour your hands and picking up
the dough from the bottom, fold the 2 opposite sides in toward the
center. Repeat, with the 2 other sides. Cover and proof for 30 mins.
6. Turn out the dough on a a heavily floured surface. Fold all 4 sides in
toward the center the same way as you did in the previous step. This
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
:-8: January 2009
:1
time, place the dough in a well-oiled bowl and place the folded dough
back inside. Cover and proof for another 30 minutes.
7. Turn the dough out on a heavily floured surface again. Carefully stretch
the dough into a rectangle, about 8”x16”. The dough will be very sticky
and full of bubbles; be careful not to deflate or work it as you shape.
8. Cut the dough into 4 equal pieces. With well-floured hands and
additional flour on the work surface, carefully stretch each piece into an
oblong shape.
9. Transfer each piece onto a well-floured sheet pan. Proof in a warm
location for about 30 minutes, or until doubled in size. In the meantime,
preheat your oven to 425°F.
10. Place the dough in the oven and quickly spray the sides of the oven
with water to generate steam. Bake for about 30 minutes until nicely
browned, spraying the sides with water 2 more times.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
:-9: January 2009
:1
STARTER
AMOUNT
202 g
125 g
4g
pinch
INGREDIENT
Bread flour
Water
Salt
Instant yeast
MOP:
Mix on speed 1 for 4 minutes.
Cover and let stand at room temperature for at least 12 hours.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 10 : January 2009
:1
SUNDRIED TOMATO BREAD
Yields 2 loaves
AMOUNT
485 g
235 g
9
212 g
70 g
1g
1g
35 g
10 g
INGREDIENT
Bread flour
Water
Instant yeast
Starter
Sundried tomatoes, chopped
Dried rosemary
Dried basil
Olive oil
Salt
MOP: Autolyse / Straight Dough Method
1. Ferment 45-60 minutes, folding every 15 minutes
2. Let rest for 30 minutes before shaping.
3. Divide into 2 equal pieces and shape into round loaves.
4. Place on prepare baking sheets. Cover and proof 30 minutes.
5. Preheat oven to 400°F.
6. Slash the tops and bake for about 30 minutes
7. Spray water on the sides of the oven during the first 10 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 11 : January 2009
:1
CHOCOLATE CHERRY BREAD
Yield: 2 loaves
AMOUNT
450 g
329 g
84 g
4g
7g
30 g
95 g
180 g
INGREDIENT
Bread flour
Water
Starter
Instant yeast
Salt
Cocoa powder
Dried cherries
Chocolate chips
MOP: Autolyse / Straight dough mixing method
1. Ferment 45-60 minutes, folding every 15 minutes
2. Let rest for 30 minutes before shaping.
3. Divide into 2 equal pieces and shape into round loaves.
4. Place on prepares baking sheets. Cover and proof 30 minutes.
5. Preheat oven to 400°F.
6. Apply egg wash on the tops and bake for about 35-40 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 12 : January 2009
:1
BRIOCHE
AMOUNT
278 g
52 g
2230 g
25 g
250 g
24 pieces
1390 g
INGREDIENTS
Warm milk
Active dry yeast
Bread flour
Salt
Sugar
Eggs
Unsalted butter, softened
MOP:
1.
2.
3.
4.
5.
Combine milk and yeast. Set aside until yeast is activated.
Add both flours on top of slurry.
Add sugar and salt on top of flour.
Add 18 eggs first.
Using paddle attachment mix on low speed for one minute just to incorporate
ingredients.
6. Mix on medium high speed until dough pulls cleanly away from the sides of
the bowl, about 8-10minutes.
7. Add the remaining 6 eggs, slowly until the dough again pulls away from the
side of the bowl, about 6-10minutes.
8. Add the softened butter pieces in slowly and mix until incorporated.
9. Allow the dough to double in volume then punch down and refrigerate
overnight.
10. Portion into 50-g pieces. Shape while chilled, as instructed. Proof for 20
minutes.
11.Apply egg wash then bake at 400°F until golden brown (baking time depends
on temperature of the dough).
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 13 : January 2009
:1
YEAST DOUGHNUTS
Sponge
AMOUNT
23 g
360 mL
340 g
INGREDIENT
Active dry yeast
warm milk
bread flour
Mix all ingredients then let it rise in a warm place for about 30 minutes.
Dough
AMOUNT
20 g
120 mL
115 g
5g
6 pcs
115 g
455 g
INGREDIENT
Active dry yeast
Warm milk
Granulated sugar
Salt
Zest of 1 lemon
Egg yolks
Unsalted butter, softened
Bread flour
Vegetable oil for frying
Cinnamon sugar
MOP:
1. Dissolve yeast in warm milk then add the sponge.
2. Mix in the sugar, salt, lemon zest, egg yolks, and butter.
3. Gradually add the flour and knead for 5-10 minutes. Dough must be soft but
you should be able to roll it out.
4. Form dough into a rectangle then place on a paper-lined baking sheet. Rest
the dough for about 1 hour.
5. Roll the dough out ½ inch thick then cut out doughnuts using cookie cutters.
6. Set doughnuts aside to proof until doubled in volume.
7. Heat about 4 inches of oil to about 340ºF. Fry one at a time, 2 mins per side.
8. Remove, drain on paper towels, then roll in cinnamon sugar.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 14 : January 2009
:1
CAKE DOUGHNUTS
AMOUNT
45 g
110 g
4g
22 g
2g
7g
45 g
15 g
500 g
20 g
250 g
INGREDIENT
Shortening
Granulated sugar
Salt
DMS
Ground nutmeg
Vanilla
Whole egg
Egg yolks
All purpose flour
Baking powder
Water
Oil for frying
MOP: Creaming method
1. Combine first 5 ingredients and mix at medium high speed.
2. Combine vanilla with egg and egg yolks then add to creamed mixture.
Mix until well blended.
3. Combine flour and baking powder then add half of it to the creamed mixture.
Mix at low speed just until flour is absorbed.
4. Pour in the water and mix at low speed until water is incorporated.
5. Add in remaining flour mixture and mix at low speed until flour is
absorbed
and dough is smooth.
6. Place the dough in between two sheet of plastic wrap and pat down
into a rectangular shape. Let it rest for 15 minutes.
7. Roll out the dough evenly to about 1 cm thick. Cut out the doughnuts
with
cutters. Gather the scrap dough and let it rest for a while before rolling it out and
cutting again.
8. Let the doughnuts rest for a few minutes before frying in very hot oil.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 15 : January 2009
:1
CROISSANT DOUGH
AMOUNT
336 g
28 g
14 g
420-504 g
14 g
336 g
INGREDIENTS
Milk, warmed
Light Brown Sugar
Active Dry Yeast
APF
Salt
Unsalted Butter
MOP:
1. Combine first 3 ingredients and set aside for 5 minutes to activate the yeast.
2. When yeast has foamed, add 400 g APF and mix at low speed with a dough
hook until dough is smooth and very soft (about 5 minutes).
3. Turn out dough onto worktable and knead it, adding as much flour as
necessary, until it is slightly sticky but still soft.
4. Form the dough into a square, wrap in plastic, and chill for about 45 minutes.
This is the detrempe.
5. Pound and form butter into a square. Keep in the chiller in the meantime.
This
is the beurrage.
6. Roll out the detrempe into a square that is ¼” thick. (Check if the size of the
detrempe will allow the beurrage to be enclosed completely.)
7. Put the beurrage in the center of the detrempe and fold each of the corners in
to completely enclose it.
8. Carefully roll the package until it is 2-3 times its original length. Be careful not
to tear the dough. STOP rolling if the dough begins to feel soft and CHILL it
for about 20 minutes.
9. When dough has lengthened, make a letterfold, pressing down and making
sure it is even on both side and neatly folded. This is the first turn.
10. Make a total of 4 turns, making sure to chill well in between each turn.
When all 4 turns have been completed, wrap in plastic and chill for at least
2 hours and a maximum for 18 hours.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 16 : January 2009
:1
DANISH DOUGH
AMOUNT
120 mL
120 mL
11 g
285 g
255 g
100 g
6g
1.5 g
15 g
94 g
455 g
INGREDIENTS
Warm water (110°F)
Whole milk, scalded and cooled to 110°F
Instant yeast
Bread flour
All purpose flour
Granulated sugar
Salt
Cinnamon
Unsalted butter, softened
Eggs
Unsalted butter, cold but slightly softened
MOP :
1. Combine water and milk then add yeast.
2. Combine flours, sugar, salt, and cinnamon.
3. On speed 1, add warm liquid mixture, softened butter, and eggs until a soft
dough is formed.
4. Mix dough on speed 2 for 3 minutes,
5. Shape the dough into a rectangular disk, wrap in plastic, then chill.
6. Do steps 6-13 in making croissant dough.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 17 : January 2009
:1
RASPBERRY DANISH
Yields 16 Danishes
AMOUNT
1 recipe
200 g
3g
200 g
1 pc
680 g
115 g
20 mL
5 mL
INGREDIENTS
Danish dough
Granulated sugar
Cinnamon
Chopped walnuts
Egg,slightly beaten
Raspberry jam
Confectioner’s sugar, sifted
Milk
Vanilla extract
MOP :
1. Divide the dough into 2. Work with 1 portion first, set aside 2 nd portion for later
use.
2. Roll out dough into a 4” x 24” rectangle that’s ¼”-thick. Trim edges.
3. Combine sugar, cinnamon, and walnuts in a bowl.
4. Brush dough with beaten egg and evenly sprinkle sugar mixture over half of
the dough rectangle.
5. Fold the unfilled half over the sugar mixture and lightly roll a rolling pin over
the dough.
6. Cut the dough crosswise into 8 ½” thick strips.
7. Gently pull each strip lengthwise to stretch it slightly. Twist it over and over
until tightly wound.
8. Coil the twisted dough around itself to form a spiral and place the spirals on a
parchment-lined sheet.
9. Let spirals rise at 85°F for 30-45 minutes. Preheat oven to 400°F.
10.Make an indentation in the center of each spiral and fill with some jam.
11.Bake spirals for 10-12 minutes.
12.Whisk together confectioner’s sugar, milk, and vanilla until a smooth, thick
icing forms.
13.While the spirals are still hot, drizzle with icing.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 18 : January 2009
:1
APRICOT LEKVAR
AMOUNT
227 g
325 g
114 g
2g
INGREDIENTS
Dried apricots
Water
Sugar
Lemon zest
MOP:
1. In a saucepan, let the dried apricots soften in the water for about 10 minutes.
2. Bring the water to a boil, cover the pan and simmer over low heat for about 15
minutes.
3. Process the apricots and the remaining liquid, sugar, and lemon zest until
smooth.
4. Put back apricot mixture into the saucepan and simmer, mixing constantly for
10 minutes until it thickens and turns deep orange. Cool completely.
APRICOT DANISH SLIPS
1.
2.
3.
4.
5.
6.
Roll the dough into a rectangle 12”x9”, 1/8” thick.
Spread the apricot lekvar over half of the dough (length wise).
Fold the dough in half then gently pat down the dough so it sticks to the filling.
Cut the dough crosswise into even rectangles.
Cut a 3” slit down the center of each rectangle.
Spread the slit open then “slip” one end of the rectangle through to form a
twisted shape.
7. Cover the slips with plastic wrap and allow to rise about 1 hour.
8. Preheat oven to 375°F.
9. Place a pan of boiling water in the oven, then bake the slips for about 15-18
minutes.
10.Make a sugar glaze with about 30 g powdered sugar, a little water and a little
lemon juice.
11.When slips are done, immediately brush the slips with the sugar glaze. Cool
completely.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 19 : January 2009
:1
CHOCOLATE-RASPBERRY DANISH BRAID
Yields 1 braid
AMOUNT
½
75 g
15 g
3-4 Tbsp
INGREDIENTS
Danish dough
Chocolate, chopped
Unsalted butter, softened
Raspberry jam
Sliced almonds
MOP :
Melt the chocolate and butter together and allow to cool to room temperature.
SHAPING THE BRAID:
1. Roll the dough into a rectangle, 14” x 10”, 1/8” thick.
2. Mark the rectangle 3” inches in from both 14” sides. There should be a 4”wide space in between.
3. Mark 1” from the top and 1” from the bottom to make borders. With a sharp
knife, cut through the 3”-side margins of dough on the diagonal at 1” intervals.
Cut off the excess dough at the 4 corners.
4. Spread the cooled chocolate mixture evenly over the the 4”-wide space. Put it
in the chiller for about 10 minutes to set the chocolate.
5. Spread raspberry jam evenly on top of the chocolate.
6. Brush egg wash all over the dough. Fold the 1”borders (what you made in
step 3) over the filling, then fold the diagonal strips alternately. Seal the are
where they overlap by brushing the dough with a little water & pressing
gently.
7. Brush the braid with some egg wash (egg and water), then scatter a few
sliced almonds down the center. Cover the dough and allow to rise about 30
minutes. Preheat your oven to 375ºF.
8. Bake it for about 20-30 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 20 : January 2009
:1
DANISH CINNAMON WREATH
Yields 1 wreath
AMOUNT
½
100 g
INGREDIENTS
Danish dough
Cinnamon sugar
Finely chopped walnuts
MOP:
1. Roll the dough into a 18” x 6” rectangle that is about 1/8” thick.
2. Spread a little egg wash on the surface of the dough, then sprinkle the
cinnamon sugar.
3. Roll the dough into a tight roll, then carefully roll it outsome more with your palms
to lengthen it to about 20”.
4. Place the roll on a prepared baking sheet and form it into a ring, making sure the
seam is at the bottom. Make the ends meet and seal hem well by pushing one into
the other.
5. Make 1/2” cuts at a 45-degree angle, turning the cuts to the side, alternating
between left and right.
6. Brush with egg wash and let it proof for about 20 minutes. Preheat oven to 400°F.
Bake for 30-35 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 21 : January 2009
:1
CLASSIC PUFF PASTRY – Small Quantity ( yields 567 g)
Détrempe
AMOUNT
28 g
196 g
4g
5g
INGREDIENT
Cold unsalted butter
APF
salt
vinegar
Ice cold water
AMOUNT
199
31
INGREDIENT
Cold unsalted butter
APF
Beurrage
CLASSIC PUFF PASTRY – Large Quantity (yields 1.134 kg)
Détrempe
AMOUNT
56 g
392 g
8g
10 g
INGREDIENT
Cold unsalted butter
APF
salt
vinegar
Ice cold water
AMOUNT
398 g
62 g
INGREDIENT
Cold unsalted butter
APF
Beurrage
QUICK PUFF PASTRY - Yields 567 g
AMOUNT
255 g
185 g
35 g
INGREDIENTS
Cold unsalted butter, cubed
APF
Cake flour
Ice cold water
ALMOND PASTE
Certificate in Baking and Pastry Arts Fundamentals
AMOUNT
284 g
284 g
142 g
60 mL
240 mL
Doc ID
: Formulas
Page No
Date
Rev. No
: - 22 : January 2009
:1
INGREDIENTS
Dried blanched almonds
Powdered sugar
Granulated sugar
Corn syrup
Water
MOP:
1. Make a sugar syrup with by placing the water, sugar, and corn syrup in a
saucepan. Stir it to combine. Bring it to a boil and let it boil for a few seconds.
Let it cool.
2. Place the almonds in a food processor and process them to a fine powder.
Add the powdered sugar. With the food processor running, slowly add the
sugar syrup until the mixture forms a paste.
3. Store the almond paste tightly covered. If you will be storing it for more than a
week, store in the refrigerator
ALMOND CREAM FILLING (Remonce)
AMOUNT
56 g
56 g
56 g
50 g
14 g
INGREDIENTS
Almond paste
Sugar
Unsalted butter, softened
Egg, room temp.
Vanilla
APF
MOP :
1. In a food processor, pulse together the almond paste and sugar until mixture
is fine.
2. Add the butter and process until incorporated. Scrape down the sides.
3. Add the egg, vanilla, and flour, then pulse until just blended. It will be soft.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 23 : January 2009
:1
BISCUITS
Yields 2400 g
AMOUNT
300 g
300 g
30 g
37 g
10 g
225 g
100 g
250 g
INGREDIENTS
Bread flour
All purpose flour
Sugar
Baking powder
Salt
Butter
Eggs
Milk
MOP: Biscuit method
Brush w/ egg wash, top accordingly
400ºF / 15-18 minutes
Variations:
Cheese Biscuits : Add 180 g grated cheddar cheese.
Herb Biscuits : Add 30 g fresh chopped herbs.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 24 : January 2009
:1
FRUIT SCONES
AMOUNT
200 g
200 g
50 g
4g
24 g
160 g
100 g
60 g
180 g
MOP:
INGREDIENTS
Bread flour
Pastry flour
Sugar
Salt
Baking powder
Unsalted butter
Dried fruit such as raisins or cranberries
Eggs
Milk
Biscuit method
400ºF / 15-18 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 25 : January 2009
:1
NUTTY CHOCOLATE CHIP SHORTCAKES
AMOUNT
370 g
3g
50 g
20 g
2g
115 g
130 g
50 g
240 mL
47 g
INGREDIENTS
APF
Salt
Sugar
Baking powder
Baking soda
Unsalted butter, cold &cubed
Chocolate chips
Nuts, finely chopped
Buttermilk
Egg
MOP: Biscuit method
400°F / 15-18 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 26 : January 2009
:1
LEMON-POPPY SEED MUFFINS
Yields more than 12 muffins
AMOUNT
248 g
293 g
142 g
255 g
60 g
30 g
369 g
9g
30 g
MOP :
INGREDIENTS
Unsalted butter
Sugar
Grated zest of 2 lemons
Heavy cream
Eggs
Vegetable oil
Lemon juice
APF
Baking powder
Poppy seeds
Creaming method
375ºF / 25-30 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 27 : January 2009
:1
MORNING GLORY MUFFINS
12 muffins
AMOUNT
397 g
347 g
2g
9g
1.5 g
99 g
156 g
156 g
198 g
155 g
78 g
227 g
225 g
5g
INGREDIENT
APF
Sugar
Cinnamon
Baking soda
Salt
Dessicated coconut
Raisins
Carrots, grated
Apples, grated
Pineapple
Walnuts, chopped
Eggs
Vegetable oil
Vanilla
MOP : Modified muffin method
375°F / 30 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 28 : January 2009
:1
DOUBLE CHOCOLATE MUFFINS
AMOUNT
300 g
340 g
500 g
150 g
750 g
15 g
5g
625 g
350 g
INGREDIENT
Unsalted butter
Sugar
Semisweet chocolate
Eggs
Flour
Baking soda
Salt
Milk
Chocolate chips
MOP: Creaming method
375°F / 25-30 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 29 : January 2009
:1
CORN MUFFINS
AMOUNT
300 g
300 g
90 g
30 g
45 g
12 g
120 g
500 g
30 g
180 g
INGREDIENT
Pastry flour
Cornmeal
Sugar
Baking powder
DMS
Salt
Eggs, beaten
Water
Corn syrup
Unsalted butter, melted
MOP: Muffin method
375°F / 15-20 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 30 : January 2009
:1
HUSH PUPPIES (Deep-Fried Cornbread)
AMOUNT
480 g
240 g
12 g
18 g
6g
60 g
240 g
200 g
400 g
INGREDIENT
Yellow cornmeal
APF
Baking powder
Salt
Black pepper
Granulated sugar
Onions, minced
Eggs
Milk
MOP : Muffin method
Drop small scoops into hot oil (375°F), allowing the
batter to “swim” freely. Fry until golden brown.
Remove from oil and drain. Serve immediately
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 31 : January 2009
:1
BANANA BREAD
Yields 1 loaf
AMOUNT
192 g
227 g
200 g
280 g
280 g
10 g
2g
4g
70 g
INGREDIENTS
Unsalted butter
Sugar
Eggs
Very ripe bananas
Lemon juice
All purpose flour
Baking powder
Baking soda
Salt
Walnuts
MOP: Creaming method
375°F / 40-50 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 32 : January 2009
:1
CRANBERRY ORANGE BREAD
Yields 1 loaf
AMOUNT
240 g
150 g
9g
2g
100 g
240 g
60 g
5g
120 g
MOP :
INGREDIENT
APF
Sugar
Baking powder
Salt
Eggs
Milk
Unsalted butter, melted
Vanilla
Cranberries
Zest of 1 orange
Muffin method
375°F / 40-50 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 33 : January 2009
:1
ZUCCHINI BREAD
Yields 1 loaf
AMOUNT
87 g
120 g
307 g
3g
3g
3g
3g
1g
240 g
187 g
67 g
MOP :
INGREDIENT
Eggs
Vegetable oil
Granulated sugar
Vanilla
Cinnamon
Salt
Baking soda
Baking powder
APF
Zucchini, coarsely grated
Walnuts, chopped
Muffin method
375°F / 50-60 minutes
Certificate in Baking and Pastry Arts Fundamentals
PAIN D’EPICES
Yields 1 loaf
.
AMOUNT
110 g
110 g
pinch
7g
3g
3g
3g
Pinch
Pinch
3g
44 g
165 g
110 g
55 g
MOP :
Doc ID
: Formulas
Page No
Date
Rev. No
: - 34 : January 2009
:1
INGREDIENT
Pastry flour
Rye flour
Salt
Baking soda
Baking powder
Ginger
Anise
Cinnamon
Cloves
Orange zest
Currants
Honey
Hot water
Unsalted butter, melted
Muffin method
375°F / 40-50 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 35 : January 2009
:1
BASIC PANCAKE AND WAFFLE BATTER
INGREDIENTS
Pastry flour
Sugar
Salt
Baking powder
Eggs
Egg yolks
Milk
Melted butter or oil
Egg whites
MOP :
PANCAKE
225 g
30 g
2g
15 g
100 g
450 g
55 g
-
WAFFLE
225 g
30 g, divided
2g
15 g
55 g
340 g
112 g
85 g
Pancakes: Muffin method
Waffles : Muffin method, but fold meringue at the end
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 36 : January 2009
:1
CREPES
Yields about 50 pcs
AMOUNT
250 g
250 g
60 g
15 g
375 g
1000 g
150 g
MOP:
INGREDIENTS
Bread flour
Cake flour
Sugar
Salt
Eggs
Milk
Oil or melted butter
Muffin method
Let the batter rest for at least 30 minutes before using it.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 37 : January 2009
:1
FLOUR TORTILLAS
Yields about 12 pieces
AMOUNT
360 g
10 g
3g
240-250 g
INGREDIENTS
APF
Baking powder
Salt
Warm water
MOP: Muffin method
Let the dough rest for at least 30 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 38 : January 2009
:1
SOUR CREAM COFFEECAKE
Yields one cake
FILLING:
AMOUNT
12 g
6g
180 g
120 g
30 g
INGREDIENTS
All purpose flour
Cinnamon
Brown sugar
Pecans, chopped
Unsalted butter, melted
CAKE:
AMOUNT
120 g
240 g
100 g
5 mL
210 g
1g
4g
4g
240 g
INGREDIENTS
Unsalted butter
Granulated sugar
Eggs
Vanilla
Cake flour, sifted
Salt
Baking powder
Baking soda
Sour cream
MOP:
1. To make the filling, blend all the ingredients together in a small bowl, then set
aside.
2. To make the cake, do the creaming method.
3. Spoon half of batter as evenly as possible into a greased pan. Top with half of
the filling. Cover with the remaining batter then top with the remaining filling.
4. Bake at 350°F for about 35-40 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 39 : January 2009
:1
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 40 : January 2009
:1
CHOCOLATE CHERRY COFFEECAKE
AMOUNT
200 g
300 g
180 g
180 g
60 g
340 g
60 g
6g
6g
140 g
170 g
60 g
225 g
INGREDIENT
Eggs
Sugar
Milk
Sour cream
Honey
APF
Cocoa powder
Baking powder
Baking soda
Finely chopped nuts
Melted unsalted butter
Grated fresh beets
Dried cherries soaked in 100 g liquid
Yields 1 cake
MOP: Modified muffin method
375°F / 40-50 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 41 : January 2009
:1
LEMON TEA BREAD
Yields 1 loaf
AMOUNT
90 g
300 g
100 g
120 g
180 g
4g
3g
120 g
MOP :
INGREDIENTS
Unsalted butter
Sugar
Eggs
Milk
APF
Baking powder
Salt
Zest of 1 lemon
Lemon juice
Creaming method
350°F / 35-40 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 42 : January 2009
:1
APPLE CINNAMON CAKE
Yields 1 cake
AMOUNT
227 g
113 g
2
2g
113 g
6g
2g
pinch
100 g
60 g
INGREDIENTS
Apples, peeled and cored
Poaching Liquid
Cinnamon sugar
Granulated sugar
Eggs
Vanilla extract
APF
Baking powder
Ground cinnamon
Salt
Melted unsalted butter
Half-and-half or its substitute
MOP:
1. Grease and flour 1 9-inch cake pan.
2. Poach the apples in the liquid for about 15 minutes, then remove and
let cool. Slice into thin wedges and toss in cinnamon sugar to coat.
3. Arrange the apples evenly on the bottom of the tube pan.
4. Whip the sugar, eggs, and vanilla until light and foamy.
5. Sift together the flour, baking powder, cinnamon, and salt. Fold into
the egg mixture.
6. Combine the melted butter with the half-and-half. Add to the batter
slowly and mix only once.
7. Pour batter into prepared tube pan. Bake at 350ºF for about 40
minutes or until baked through. Let cool.
Poaching Liquid:
480 g
227 g
A few drops
Water
Sugar
Lemon juice
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 43 : January 2009
:1
CHOCOLATE CHIP COOKIES
Yields about 36 cookies (25 g each cookie)
AMOUNT
150 g
120 g
120 g
4g
90 g
5g
300 g
4g
75 g
250 g
INGREDIENTS
Unsalted butter
Brown sugar
Granulated sugar
Salt
Eggs
Vanilla
All purpose flour
Baking soda
Walnuts, chopped
Chocolate chips
MOP :
MAKEUP:
BAKING :
Creaming method
Drop method
375ºF / 15 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 44 : January 2009
:1
OATMEAL RAISIN COOKIES
Amount
227 g
114 g
114 g
227 g
2
284 g
312 g
15 g
2g
284 g
Ingredient
Butter
Granulated sugar
Brown sugar
Honey
Whole eggs
Cake flour
Oatmeal
Baking powder
Baking soda
Raisins
MOP : Creaming method
MAKEUP : Drop method
BAKING : 375ºF / 12-14 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 45 : January 2009
:1
SOUR CREAM FUDGE COOKIES
Yields about 36 cookies
AMOUNT
175 g
4g
4g
3g
70 g
255 g
85 g
85 g
155 g
155 g
100 g
115 g
5g
255 g
MOP:
INGREDIENTS
Bread flour
Baking powder
Baking soda
Salt
Cocoa powder
Semisweet chocolate, chopped
Unsweetened chocolate, chopped
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Sour cream
Vanilla
Chocolate chips
Creaming method
350°F / 15 minutes
Certificate in Baking and Pastry Arts Fundamentals
AMOUNT
150 g
240 g
90 g
5g
200 g
100 g
4g
4g
300 g
Doc ID
: Formulas
Page No
Date
Rev. No
: - 46 : January 2009
:1
INGREDIENTS
Unsalted butter
OR half butter and half shortening
Brown sugar
Eggs
Vanilla
All purpose flour
Cake flour
Baking soda
Salt
Walnuts, chopped
BROWN SUGAR NUT COOKIES
Yields about 48 cookies
MOP : Creaming method
MAKEUP : Drop method
BAKING :
375ºF / 12 -14 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 47 : January 2009
:1
PEANUT BUTTER COOKIES
Yields 4 doz cookies
AMOUNT
227 g
227 g
227 g
95 g
340 g
425 g
6g
6g
9g
INGREDIENTS
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Peanut butter
All purpose flour
Baking soda
Baking powder
Salt
MOP: Creaming method
MAKEUP: Molded method
BAKING: 375ºF / 10-12 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 48 : January 2009
:1
CINNAMON COOKIES (“Snickerdoodles”)
AMOUNT
500 g
250 g
250 g
90 g
625 g
5g
10 g
30 g
MOP :
MAKEUP:
BAKING:
INGREDIENTS
Unsalted butter
or half butter and half shortening
Granulated sugar
Brown sugar
Eggs
Pastry flour
Salt
Cinnamon
Milk
Creaming method
Form into balls.
Roll in cinnamon sugar.
Flatten slightly.
375ºF / 12-14 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 49 : January 2009
:1
NUT CRESCENTS
AMOUNT
227 g
80 g
30 g
pinch
5g
250 g
180 g
INGREDIENTS
Unsalted butter
Caster sugar
Brown sugar
Salt
Vanilla
Bread flour
Semi-fine chopped nuts
%
MOP : Creaming method
MAKEUP: Molded method
BAKING:
350°F / 20 minutes
Roll in powdered sugar while warm.
Variation: Jam Thumbprints
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 50 : January 2009
:1
FUDGE BROWNIES
Yields batter for 1 9”x13” rectangular pan
MOP:
1.
2.
3.
4.
5.
AMOUNT
INGREDIENTS
60 g
Unsweetened chocolate, chopped
145 g
Semisweet chocolate, chopped
290 g
Unsalted butter
200 g
Eggs
260 g
Sugar
2g
Salt
Vanilla
10 g
115 g
Bread flour
50 g
Walnuts, chopped
Melt the chocolate and butter together over medium heat. Set aside.
Blend the eggs, sugar, salt, and vanilla, but do not over mix.
Add the chocolate mixture to the egg mixture and blend.
Fold in the flour and nuts just until incorporated.
Pour into foil-lined and greased pan and bake at 325°F for about
40 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 51 : January 2009
:1
BUTTERSCOTCH BARS
AMOUNT
120 g
350 g
100 g
10 g
240 g
10 g
5g
50 g
INGREDIENTS
Unsalted butter
Brown sugar
Eggs
Vanilla
APF
Baking powder
Salt
Chopped nuts
MOP:
1. Melt the butter over medium heat.
2. Remove from heat then add the sugar. Let it cool.
3. Add the eggs and vanilla and beat until well combined.
4. Fold in the flour, baking powder, salt, and walnuts.
5. Spread batter evenly in a prepared pan and bake at 375°F for
20-25 minutes. Be careful not to overbake it.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 52 : January 2009
:1
PECAN BARS
Sweet Tart Dough
AMOUNT
175 g
160 g
120 g
25 g
420 g
INGREDIENTS
Unsalted butter
Powdered sugar
Egg yolks
Whole eggs
APF
MOP : Creaming method
Chill for about 20 minutes before rolling out.
Filling:
AMOUNT
225 g
120 g
210 g
55 g
480 g
60 g
INGREDIENTS
Brown sugar
Unsalted butter
Honey
Sugar
Pecans
Cream
MOP:
1. Grease very well the bottom and sides of a rectangular pan.
2. Roll out the sweet tart dough to fit the sides and bottom of the pan,
3. Prick the surface of the dough, then bake at 350°F for about 15-20
minutes.
4. For the filling, combine the first 4 ingredients in a saucepan and
bring to a boil.
5. Remove from the heat then stir in pecans and cream. Pour the
filling into the baked crust.
6. Bake at 350°F for about 15-20 minutes. Cool completely before
cutting.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 53 : January 2009
:1
ESPRESSO ALMOND BISCOTTI
AMOUNT
305 g
5g
5g
4g
1g
1g
155 g
80 g
45 g
95 g
120 g
2g
3g
INGREDIENTS
APF
Coffee powder
Ground coffee beans
Baking powder
Baking soda
Salt
Slivered almonds
Brown sugar
Granulated sugar
Eggs
Vegetable oil
Vanilla extract
Almond extract
MOP:
1. In a mixing bowl, whisk together the flour, coffee powder, coffee
beans, baking powder and soda, salt, and almonds. Set it aside.
2. Blend the 2 sugars and eggs on medium speed until slightly thick.
3. On low speed, gradually add the oil, vanilla, and almond extracts.
4. Add the dry ingredients and mix just until combined.
5. Form the dough into a log approximately 15”x4” and place on a
lined baking sheet.
6. Brush the log with egg wash, then sprinkle with sugar.
7. Bake at 350°F for about 30 minutes until firm, or until firm and
lightly browned.
8. Let the log cool for about 10 minutes, then cut crosswise on the
diagonal into ¾” pieces. Place the slices, cut side down, on the
same sheet pan.
9. Return to the oven and bake for 6-8 minutes on each side. Cool.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 54 : January 2009
:1
ALMOND MACAROONS
AMOUNT
60 g
125 g
60 g
25 g
A few drops
INGREDIENTS
Powdered almonds
Confectioner’s sugar
Egg whites
Caster sugar
Almond extract
MOP:
1. Process the almonds and confectioner’s sugar in a food processor
until very fine.
2. Whip the egg whites to soft peaks. Add the sugar and whip until
stiff and glossy.
3. Fold the dry ingredients and almond extract into the egg whites.
4. Pipe the batter into mounds , then dust with confectioner’s sugar
and let stand for 10-15 minutes.
5. Bake at 350°F for 8-10 minutes until browned nicely and well risen.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 55 : January 2009
:1
LANGUES DE CHAT
AMOUNT
175 g
85 g
85 g
125 g
3g
150 g
50 g
INGREDIENTS
Unsalted butter
Caster sugar
Powdered sugar
Egg whites
Vanilla
Cake flour
Bread flour
MOP:
MAKEUP:
BAKING:
Creaming method
Bagged method
400ºF / 8-10 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 56 : January 2009
:1
PECAN LACE COOKIES
AMOUNT
325 g
270 g
406 g
325 g
270 g
INGREDIENTS
Brown sugar
Unsalted butter
Corn syrup
APF
Pecans, finely chopped
MOP:
1. Combine sugar, butter, and corn syrup in a saucepan. Boil.
2. Mix the flour and nuts together.
3. Let the mixture come to a rolling boil for a full 3 minutes. Remove
from heat then stir in flour-nut mixture. Pour into a pan and cool
completely.
4. Use a small scoop to make equal-sized balls of dough. Flatten the
balls of dough and place on a silicone mat or paper-lined sheet pans.
5. Bake at 325°F, about 15-18 minutes, until very dark and no longer
moist in the center. Remove and shape as desired.
TUILE BATTER
AMOUNT
114 g
114 g
114 g
114 g
INGREDIENTS
Butter
Powdered sugar
Egg whites
Pastry flour
MOP :
Creaming method
Stencilled method
375°F / 3-5 minutes, depending on size
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 57 : January 2009
:1
SCOTTISH SHORTBREAD
AMOUNT
510 g
15 g
170 g
340 g
170 g
2g
INGREDIENTS
Unsalted butter
Vanilla extract
Powdered sugar
Bread flour
Cake flour
Salt
MOP:
1. Combine the butter, vanilla and powdered sugar in a mixing bowl,
then beat until creamy.
2. Incorporate the flours and salt at low speed. Scrape down the sides
then transfer onto a sheet of plastic wrap then pat down into a
rectangle. Chill until firm enough to be rolled out.
3. Roll out the dough carefully until it measures out to about 16”x12”.
4. Transfer the dough to a lined baking sheet then bake at 400°F for
about 30 minutes or until golden brown.
5. While it is still warm, cut the rectangle lengthwise into 4 strips and
crosswise into 5 pieces. Let it cool completely before handling any
further.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 58 : January 2009
:1
ICEBOX COOKIES
AMOUNT
250 g
250 g
250 g
250 g
125 g
8g
8g
750 g
MOP:
MAKEUP:
BAKING:
INGREDIENTS
Unsalted butter
Shortening
Granulated sugar
Powdered sugar
Eggs
Vanilla
Salt
Pastry flour
Creaming method
Icebox method
375°F / 10-12 minutes
Chocolate Dough : Add 125 g melted unsweetened chocolate.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 59 : January 2009
:1
RUGELACH
AMOUNT
282 g
58 g
2g
340 g
260 g
227 g
175 g
INGREDIENTS
Bread flour
All purpose flour
Salt
Butter
Cream cheese
Raspberry jam
Pecans, chopped
Cinnamon sugar
Egg wash
MOP:
1. Sift together flours and salt.
2. Combine butter and cream cheese using a paddle attachment on medium
speed. Add sifted ingredients on low speed until just combined.
3. Scale out dough into equal portions. Shape into disks, wrap with plastic, then
refrigerate until cool enough to roll out.
4. Roll out each disk on a lightly floured surface or in between plastic wrap to
approximately 14 inches in diameter and 1/16 inches thick.
5. Spread jam evenly and sprinkle with pecans and cinnamon sugar.
6. Cut into 12 wedges then roll each one into a crescent.
7. Transfer to a prepared sheet pan, lightly brush with egg wash, then sprinkle
with cinnamon sugar.
8. Bake at 375°F for about 10 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 60 : January 2009
:1
CHOCOLATE SANDWICH COOKIES
AMOUNT
335 g
165 g
85 g
125 g
4g
415 g
85 g
MOP:
MAKEUP:
BAKING:
INGREDIENTS
Unsalted butter
OR half butter and half shortening
Granulated sugar
Powdered sugar
Eggs
Vanilla
Cake flour
Cocoa powder
Creaming method
Bagged method
375ºF / 10 minutes
ASSEMBLY:
1. Select cookies of the same size and shape.
2. Place a small amount of jam, icing, or ganache in the center of half
of the cookies.
3. Sandwich with the other half of the cookies.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 61 : January 2009
:1
OLD-FASHIONED POUND CAKE
Yields 1 cake
AMOUNT
225 g
7g
200 g
178 g
2g
220 g
INGREDIENTS
Cake flour
Baking powder
Unsalted butter
Granulated sugar
Salt
Eggs
MOP: Creaming method
350°F / 45-50 minutes
Marble Pound Cake:
Melt 114 g of bittersweet or semisweet chocolate. Cool.
Get 2/3 of the batter then fold in cooled melted chocolate thoroughly.
Gently pour chocolate batter in the plain batter then swirl with a few strokes.
Do not over blend! Bake as directed.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 62 : January 2009
:1
YELLOW BUTTER CAKE
Yields 1 cake
AMOUNT
180 g
195 g
2g
112 g
225 g
9g
225 g
4g
MOP:
INGREDIENTS
Unsalted butter
Sugar
Salt
Eggs
Cake flour
Baking powder
Milk
Vanilla
Creaming method
350°F / 25-30 minutes
Variation: Upside-Down Cake
1.Increase eggs to 122 g. Decrease milk to 138 g. Add 2 g lemon or orange extract
or a pinch of lemon zest when creaming the butter and sugar.
2. Grease the bottom of the pan with butter then spread with pan spread.
3. Arrange fruits on top of pan spread --- you may use pineapple rings, sliced
peaches or a mix. Pour in cake batter. Bake.
4. Turn cake out of pan 5 minutes after taking it out of the oven.
Pan Spread :
112 g brown sugar
42 g granulated sugar
30 g corn syrup or honey
water, as needed
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 63 : January 2009
:1
RUM CAKE
Yields 1 cake
AMOUNT
227 g
7g
152 g
263 g
3g
5g
5g
104 g
104 g
120 g
INGREDIENTS
Cake flour
Baking powder
Unsalted butter
Sugar
Salt
Grated orange zest
Grated lemon zest
Eggs
Egg yolks
Milk
MOP : Creaming method
350ºF / 30 minutes
Add rum syrup right after baking.
Rum Syrup:
200 g water
150 g sugar
150 g rum
50 g unsalted butter
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 64 : January 2009
:1
CHEESECAKE
Yields 1 8-inch cake
Crust:
AMOUNT
47 g
57 g
30 g
INGREDIENTS
Graham cracker crumbs
Brown sugar
Butter, melted
MOP:
1. Combine all the ingredients, then press onto the bottom of the prepared pan.
Filling:
AMOUNT
567 g
170 g
2g
142 g
14 g
75 g
7g
INGREDIENTS
Cream cheese
Sugar
Salt
Eggs
Egg yolks
Heavy cream
Vanilla
MOP:
1. Combine first 3 ingredients and mix on medium speed with the paddle
attachment until the mixture is completely smooth.
2. Whisk the eggs and egg yolks together then add them to the cream cheese
mixture in four additions, beating well after each addition.
3. Add the heavy cream and vanilla and mix until fully incorporated.
4. Pour batter into pan. Tap pan gently to release air bubbles.
5. Bake in a bain marie at 325°F until center of cake is somewhat set (about 1
hour).
6. Cool cake completely in its pans, then wrap in plastic and refrigerate
overnight to fully set.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 65 : January 2009
:1
HIGH-RATIO WHITE CAKE
Yields 2 cakes
AMOUNT
395 g
376 g
15 g
11 g
180 g
98 g
128 g
10 g
225 g
INGREDIENTS
Granulated sugar
Cake flour
Baking powder
Salt
Milk
Eggs
Egg whites
Vanilla
Unsalted butter, soft
MOP : Two-stage method / 350ºF for 30-35 minutes
1.
2.
3.
4.
5.
Combine dry ingredients.
Combine liquid ingredients.
Blend the butter with the dry ingredients.
Add half of the liquid ingredients and mix for 3 minutes.
Add the remaining liquid ingredients in 3 additions, mixing for 2 minutes after
each addition.
6. Pan and bake.
HIGH-RATIO YELLOW CAKE
Yields 2 cakes
AMOUNT
395 g
376 g
15 g
11 g
180 g
128 g
98 g
10 g
225 g
INGREDIENTS
Granulated sugar
Cake flour
Baking powder
Salt
Milk
Eggs
Egg yolks
Vanilla
Unsalted butter, soft
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 66 : January 2009
:1
MOP : same as above
DEVIL’S FOOD CAKE
Yields 2 cakes
AMOUNT
300 g
50 g
6g
9g
6g
400 g
174 g
5g
200 g
350 g
MOP :
INGREDIENTS
Cake flour
Cocoa
Salt
Baking powder
Baking soda
Granulated sugar
Shortening
Vanilla
Eggs
Milk
Two-stage method
350°F / 25-30 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 67 : January 2009
:1
CLASSIC GENOISE
Yields 1 half-sheet pan
AMOUNT
330 g
180 g
180 g
30 g
INGREDIENTS
Eggs
Granulated sugar
Cake flour, sifted
Butter, melted
MOP: Warm foaming method / 350ºF
1. Whisk the eggs and sugar together over a bain marie, until it reaches
about 100°F.
2. Continue to whip the eggs in a mixer (med speed) until tripled in volume.
3. Quickly but carefully fold flour into egg mixture by hand.
4. Pour the melted, cooled butter around the edges of the bowl and fold in
quickly.
5. Spread batter immediately onto a paper-lined sheet pan. Bake for about
8 minutes at 350ºF, until brown and springy.
Chocolate Genoise : Sift 30 g cocoa powder with the flour.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 68 : January 2009
:1
VANILLA SPONGE CAKE
Yields 2 cakes
AMOUNT
180 g
330 g
480 g
8g
6g
INGREDIENTS
Cake flour, sifted
Granulated sugar
Eggs
Vanilla extract
Cream of tartar
MOP :
1.
2.
3.
4.
5.
6.
7.
8.
Line the cake pans with parchment paper but do not grease.
Sift the flour and 180g sugar together.
Separate the eggs. Whip the yolks and vanilla until a ribbon forms.
Beat the egg whites until foamy then add the cream of tartar and
30 g sugar. Whip at medium speed until egg whites are glossy but not
dry.
Fold the egg yolks into the egg whites quickly but carefully. Sprinkle the
remaining sugar over the mixture and fold carefully.
Sprinkle the flour and fold it in in three portions.
Pan and bake for about 25-30 minutes.
Let the cakes cool in their pans for about 2 hours.
Chocolate Sponge Cake : Sift 30 g cocoa powder along with the flour.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 69 : January 2009
:1
BISCUIT JOCONDE
Yields 1 half-sheet pan
AMOUNT
85 g
75 g
25 g
120 g
80 g
10 g
30 g
INGREDIENTS
Powdered almonds
Powdered sugar
Cake flour
Whole eggs
Egg whites
Sugar
Unsalted butter, melted
MOP:
1. Mix together powdered almonds, confectioner’s sugar, and cake
flour in a bowl.
2. Add the eggs a little at a time. Mix well after each addition.
Mix until smooth and light.
3. Whip the egg whites with the sugar until they form firm peaks.
4, Gently fold the egg mixture into the whipped egg whites.
5. Fold in the melted butter.
6. Carefully spread on a lined baking sheet and bake at 400°F for 15
minutes or until golden and firm to the touch.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 70 : January 2009
:1
CHIFFON CAKE
Yields 1 cake
AMOUNT
340 g
5g
228 g
72 g
180 g
180 g
4g
142 g
INGREDIENTS
Cake flour
Baking powder
Sugar
Egg yolks
Vegetable oil
Water
Vanilla
Egg whites
MOP: Chiffon mixing method / 375ºF
1. Sift the flour, baking powder, and half of the sugar together.
2. Combine the egg yolks, oil, water, and vanilla.
3. Add the egg yolk mixture gradually to the dry ingredients. Mix until all egg
mixture is incorporated.
4. Whip the egg whites in a mixer. Gradually add the remaining half of the sugar
and beat until medium peaks form.
5. Fold the meringue into the egg yolks in 2 additions.
6. Pan and bake for about 30-35 minutes.
Chocolate Chiffon Cake : Use 200 g cake flour & 40 g cocoa powder.
Orange Chiffon Cake :
Add the grated zest of 1 orange in step 2.
Substitute orange juice for the water, but add it after
all the dry ingredients have been incorporated with
the eggs.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 71 : January 2009
:1
CARROT CAKE
Yields 1 cake
AMOUNT
330 g
7g
165 g
7g
2g
1g
185 g
153 g
193 g
58 g
INGREDIENTS
Sugar, divided in 2
Salt
Bread flour
Cinnamon
Baking powder
Baking soda
Eggs
Oil
Carrots, grated
Walnuts, chopped
MOP : 350ºF
1.
2.
3.
4.
5.
6.
Combine all dry ingredients and half of sugar.
Whip eggs & remaining sugar until the ribbon stage.
Gradually add the oil until evenly blended.
Gradually add the dry ingredients, mixing at low speed.
Fold in the grated carrots and chopped walnuts.
Pan and bake about 50 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 72 : January 2009
:1
ANGEL FOOD CAKE
Yields 1 cake
AMOUNT
360 g
105 g
1g
480 g
9g
10 g
INGREDIENTS
Sugar
Cake flour, sifted
Salt
Egg whites
Cream of tartar
Vanilla
MOP :
1. Combine half of the sugar, cake flour, and salt.
2. Beat the egg whites until foamy, then add the cream of tartar. Gradually add
the sugar and vanilla then beat until stiff.
3. Sift the dry ingredients over the egg whites and fold in carefully.
4. Pan and bake for about 45-55 minutes.
5. Remove from the oven and immediately invert the pan onto the neck of a
bottle. Cool the cake completely.
Chocolate Angel Food Cake :
1. Combine 30 g cocoa powder and 60 g warm water.
2. Whip the egg whites, as in step 2.
3. Whisk a very large spoonful of egg whites into the cocoa mixture. Fold this
into remaining egg whites.
4. Proceed with step 3.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 73 : January 2009
:1
LEMON CAKE
Yields 2 cakes
AMOUNT
427 g
113 g
9g
553 g
427 g
302 g
302 g
118 g
INGREDIENTS
APF
Cornstarch
Baking powder
Unsalted butter
Powdered sugar
Zest of 2 lemons
Egg yolks
Egg whites
Sugar
AMOUNT
60 g
300 g
INGREDIENTS
Lemon juice
Powdered sugar
Lemon Syrup
MOP: Combination creaming/sponge method
1. Sift together the flour, cornstarch, and baking powder.
2. Cream the butter, powdered sugar, and lemon zest until
smooth and light in color.
3. Add the egg yolks a few at a time, beating well after each
addition.
4. In a separate bowl, whip the egg whites at low speed until
frothy. Then whip at medium speed while gradually adding
the sugar. Whip until medium peaks form.
5. Fold a third of the meringue into the egg yolk mixture to
lighten it. Then gently fold in remaining egg whites.
6. Pour batter into prepared pans and bake at 350°F for about
50-60 minutes.
7. Whisk together the lemon juice and powdered sugar until
smooth. Brush the cakes with the syrup while they are still
warm.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 74 : January 2009
:1
HAZELNUT SPONGE CAKE
Yields 4 cakes
AMOUNT
270 g
220 g
240 g
360 g
120 g
80 g
80 g
110 g
MOP :
INGREDIENTS
Unsalted butter
Sugar
Egg yolks
Egg whites
Sugar
Cake flour
Cocoa power
Ground hazelnuts, toasted
Combination creaming/sponge method
325°F / 40 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 75 : January 2009
:1
ORANGE POPPY SEED CAKE
Yields 4 cakes
AMOUNT
450 g
450 g
12 g
8g
200 g
910 g
1140 g
420 g
30 g
680 g
720 g
5g
2g
120 g
MOP:
INGREDIENTS
Bread flour
Cake flour
Baking soda
Baking powder
Poppy seeds
Unsalted butter
Sugar
Zest of 3 oranges
Egg yolks
Vanilla
Sour cream
Egg whites
Salt
Cream of tartar
Sugar
Combination creaming/sponge method
350°F / 40-45 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 76 : January 2009
:1
SACHER BISCUIT
Yields 4 cakes
AMOUNT
600 g
680 g
340 g
170 g
170 g
170 g
170 g
400 g
840 g
INGREDIENTS
Egg yolks
Granulated sugar
Bread flour
Cake flour
Cocoa powder
Ground hazelnuts
Dark chocolate
Unsalted butter
Egg whites
MOP:
1. Whip egg yolks with 240g sugar until light and fluffy.
2. Sift flours and cocoa powder together, then mix in ground
hazelnuts.
3. Melt the chocolate and butter together. Keep warm.
4. Whip the egg whites to a foam. Gradually add the remaining
sugar and whip to stiff peaks. Fold the yolk mixture into the
egg whites, then fold in the dry ingredients. Fold in the
chocolate mixture.
5. Divide the batter evenly among the prepared pans. Bake at
375°F for about 20 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 77 : January 2009
:1
BASIC BUTTERCREAM
Yields about 500 g
AMOUNT
160 g
320 g
2g
INGREDIENTS
Butter
Powdered sugar
Vanilla
MOP:
1. With the paddle attachment, cream the butter until light and fluffy.
2. Gradually add the sugar, 1 cup at a time.
3. Add vanilla and beat until smooth and light.
FUDGE ICING - Yields about 600 g
AMOUNT
INGREDIENTS
Powdered sugar, sifted
500 g
pinch
Salt
30 g
Light corn syrup
40 g
Shortening, melted
96 g
Hot water
Vanilla
10 g
MOP:
1. Blend first three ingredients and beat until smooth.
2. Add shortening and blend well.
3. Add water and vanilla then blend well. Use while warm.
CHOCOLATE FUDGE ICING :
Sift 120 g cocoa powder with powdered sugar.
Add 60 g melted unsalted butter with shortening.
WHIPPED GANACHE
AMOUNT
500 g
400 g
INGREDIENTS
Chocolate, finely chopped
Cream
MOP:
1. Scald the cream, then pour it over the chocolate. Let it stand for a few seconds
before mixing. Mix until smooth. Chill until firm.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 78 : January 2009
:1
4. Whip the ganache until light and fluffy. Do not over whip.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 79 : January 2009
:1
ITALIAN BUTTERCREAM
AMOUNT
454 g
116 g
227 g
907 g
INGREDIENTS
Granulated sugar, room temperature
Water, room temperature
Egg whites, room temperature
Unsalted butter, soft but cold
MOP:
1. Combine 340 g sugar with the water in a saucepan and bring to a boil. Cook
until mixture reaches 240°F (soft ball stage).
2. Meanwhile, place egg whites in the mixer bowl.
3. When sugar syrup has reached 230°F, whip the egg whites on medium speed
until frothy. Add remaining sugar and beat the meringue to medium peaks.
4. When sugar syrup reaches 240°F, add it to the meringue in a slow, steady
stream while whipping on medium speed.
5. Whip on high speed until stiff, then lower to medium speed and whip until
completely cool. This is BOILED ICING.
6. Check if meringue is completely cool! Add butter in chunks, mixing until fully
incorporated after each addition. This is now ITALIAN BUTTERCREAM.
FRENCH BUTTERCREAM
AMOUNT
680 g
120 g
240 g
910 g
INGREDIENTS
Granulated sugar
Water
Egg yolks
Unsalted butter, room temperature
SWISS BUTTERCREAM
AMOUNT
480 g
795 g
5g
1195 g
INGREDIENTS
Egg whites
Sugar
Salt
Unsalted butter
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 80 : January 2009
:1
PÂTE À CHOUX
AMOUNT
604 g
304 g
18 g
18 g
454 g
604 g
MOP:
1.
2.
3.
4.
5.
INGREDIENTS
Water
Unsalted butter
Salt
Sugar
Bread flour
Eggs
Combine first 4 ingredients and bring to a boil. Remove from heat.
Add flour all at once and stir vigorously.
Return to heat and cook briefly until mixture leaves the sides of the pot.
Mix with an electric mixer (paddle) to cool.
Add eggs ¼-portions at a time. Mix until soft peaks form.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 81 : January 2009
:1
PASTRY CREAM
Yields 1.12 L
AMOUNT
1L
15 g
85 g
140 g
pinch
220 g
60 g
MOP:
1.
2.
3.
4.
5.
6.
7.
INGREDIENTS
Milk
Vanilla
Cornstarch
Sugar
Salt
Eggs
Unsalted butter
Combine milk and vanilla then bring to a boil.
Whisk cornstarch, sugar, and salt together in a bowl.
Gradually add eggs and whisk until smooth.
Temper egg mixture with the hot milk.
Cook over medium heat until mixture thickens.
Stir in butter. Mix until completely blended in.
Pour in a bowl and cover surface directly with plastic wrap. Cool over an ice
bath. Chill.
Variations:
Chocolate Pastry Cream :
For every 300 g warm pastry cream, stir in 100 g melted dark chocolate.
Coffee Pastry Cream:
Add 8 g instant coffee powder or 6 g coarsely ground coffee to the milk.
Pastry Cream Mousseline:
For every 500 g cold pastry cream, fold in 250 g whipped heavy cream.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 82 : January 2009
:1
FLAKY PIE DOUGH
Yields pastry for 1 pie shell
AMOUNT
184 g
pinch
pinch
113 g
37-52 g
7g
INGREDIENTS
Pastry flour
Salt
Baking powder
Unsalted butter, cold
Ice water
Cold vinegar
MOP: Biscuit method
Pre-bake at 350°F for 20-25 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 83 : January 2009
:1
CHOCOLATE SHORT DOUGH
AMOUNT
68 g
227 g
1
3 mL
305 g
12 g
INGREDIENTS
Granulated sugar
Unsalted butter
Whole egg
Vanilla extract
Bread flour
Cocoa
MOP : Creaming method
Pre-bake at 350°F for 20-25 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 84 : January 2009
:1
BASIC PIE DOUGH
AMOUNT
340 g
3g
91 g
91 g
MOP :
INGREDIENTS
APF
Salt
Unsalted butter
Shortening
Cold water, as needed
Biscuit method
Pre-bake at 350°F for 15 minutes
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 85 : January 2009
:1
APPLE PIE
AMOUNT
2 recipes
6
150 g
50 g
60 g
30 g
3g
2g
2g
15 g
15 g
INGREDIENTS
Basic Pie Dough
Granny Smith apples,
peeled, cored & sliced
Granulated sugar, divided in 2
Unsalted butter
Water
Cornstarch
Salt
Nutmeg
Cinnamon
Lemon juice
Butter, melted
Egg wash
MOP:
1. Use one recipe to line the pie pan and the other for the top crust.
2. Prebake the bottom crust at 350°F for 20 minutes.
3. Saute the apples in the butter and half of sugar until slightly soft.
4. Mix the water and cornstarch then add to the apples. Bring to a
simmer until thick.
5. Remove from heat then mix in remaining ingredients.
6. Fill the pie shell with the apple mixture. Brush the rim of the dough
with egg wash.
7. Roll out the dough for the top crust and place it over the filling.
Crimp the edges to seal and cut a few vents on top. Brush with
egg wash.
8. Bake at 400°F, about 45 minutes or until filling bubbles and crust is
browned.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 86 : January 2009
:1
BANANA CREAM PIE
Yields one 9-inch pie
AMOUNT
1 recipe
680 mg
170 g
5g
57 g
85 g
57 g
28 g
227 g
INGREDIENTS
Basic pie dough
Milk
Sugar
Vanilla
Cornstarch
Eggs
Egg yolks
Butter
Bananas, sliced
Sweetened whipped cream
MOP:
1. Roll out pie dough and line pie pan. Line the shell with parchment paper and
weigh down with dry beans. Bake the pie shell at 350°F for about 15 minutes.
Remove beans and paper and continue baking for about 5 minutes. Cool
completely.
2. Combine 510 g with 85 g of sugar and the vanilla. Bring mixture to a boil.
3. Meanwhile, combine remaining sugar with the cornstarch, then add the
remaining milk, the eggs, egg yolks, and whisk to blend.
4. Temper egg mixture with the hot milk. Cook for about 2 minutes then remove
from heat.
5. Whisk in the butter, then strain the mixture.
6. Pour the half of the hot filling into the baked pie shell. Cover with a layer of
bananas, then top with the remaining filling.
7. Cover the surface of the filling directly with plastic wrap. Cool.
8. Cover the entire surface decoratively with sweetened whipped cream. Serve.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 87 : January 2009
:1
PECAN PIE
AMOUNT
165 g
60 g
pinch
200 g
250 g
5g
150 g
INGREDIENTS
Brown sugar
Unsalted butter
Salt
Eggs
Corn syrup
Vanilla extract
Pecans, chopped
MOP:
1. Blend the sugar, butter, and salt with the paddle attachment.
2. Add eggs bit by bit, and mix until thoroughly combined.
3. Add corn syrup and vanilla. Blend well.
4. Place pecans in 8- or 9-inch prebaked pie shell then pour liquid mixture
onto nuts.
5. Bake at 375ºF for 35-40 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 88 : January 2009
:1
QUICHE LORRAINE
Yields 1 whole tart or 4-5 tartlets
AMOUNT
1 recipe
175 g
1g
Pinch
Pinch
85 g
100 g
100 g
INGREDIENTS
Flaky pie dough
Cream
Salt
White pepper
Nutmeg
Egg yolks
Bacon, diced, cooked, and drained
Gruyere cheese or Emmenthal, diced
MOP:
1. Combine cream, salt, pepper, nutmeg, and egg yolks. Blend thoroughly.
2. Distribute bacon and cheese evenly over the bottom of the shells.
3. Pour custard on top. Bake at 375°F for about 30 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 89 : January 2009
:1
EMPANADAS
Yields 12 pieces
AMOUNT
2 recipes
10-12 g
120 g
pinch
1 pc
pinch
pinch
340 g
To taste
To taste
pinch
pinch
pinch
INGREDIENTS
Flaky pie dough,
but use whole wheat flour instead of cake flour
Oil
Onions, chopped
Sugar
Garlic clove, minced
Paprika
Cumin
Ground beef
Salt
Pepper
Chili powder
Dried thyme
Dried oregano
Egg white
MOP:
1. Cook the meat filling according to the order of the ingredients above. Cool
thoroughly before using to fill the dough.
2. Divide dough into 12 equal pieces, then roll into 6-inch circles.
3. Fill each circle with about 2 Tbsp cooled meat filling. Use egg white to seal
the empanada. Chill for about 20 minutes. Meanwhile, preheat the oven to
425°F.
4. Place empanadas on a greased or paper-lined baking sheet then bake for 2025 minutes or until they start to turn golden brown. Allow to cool for about 10
minutes out of the oven before eating.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 90 : January 2009
:1
CHOCOLATE TRUFFLE TART
Yields 10-12 tartlets
AMOUNT
454 g
15 g
142 g
85 g
15 g
145 g
145 g
INGREDIENTS
Chocolate short dough
Cream
Sugar
Dark chocolate, melted
Egg yolks
Vanilla
Dark chocolate, chopped
Cream
MOP:
1.
2.
3.
4.
5.
Roll out dough and line tart pan.
Bake shell for about 10 minutes at 350°F.
Remove and allow shell to cool.
For the filling, combine cream and sugar and bring to a boil.
Combine melted chocolate and egg yolk, then pour in cream and sugar
mixture. Add in vanilla extract.
6. Fill shell to the top and bake at 325°F for about 18-20 minutes, until filling is
set but not dry. Cool completely.
7. Meanwhile, bring cream to a boil and pour over chopped chocolate. Allow to
sit for about 1 minute before stirring. Pour over cooled tart.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 91 : January 2009
:1
LEMON TART
Sweet Tart Pastry
AMOUNT
1
15 g
5g
185 g
75 g
Pinch
114 g
INGREDIENTS
Egg yolk
Cream
Vanilla extract
APF
Powdered sugar
Salt
Cold unsalted butter
MOP:
1. Whisk egg yolk, cream, and vanilla in a small bowl. Set aside.
2. Combine flour, sugar, and salt in a bowl.
3. Cut the butter into the flour until fine, then add liquid ingredients.
Mix just until dough comes together.
4. Form into a disk with plastic wrap and chill for about an hour.
5. When firm, roll out large enough to line tart pan. Chill for 20
minutes.
6. Blind bake for 25 minutes at 375ºF. Remove foil and weights and
bake for 10 minutes more.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 92 : January 2009
:1
Lemon Curd
AMOUNT
200 g
100 g
225 g
Pinch
114 g
45 g
INGREDIENTS
Egg yolks
Whole eggs
Granulated sugar
Juice of 4 lemons
Zest of 1 lemon
Salt
Unsalted butter, cubed
Cream
%
MOP:
1. Whisk egg yolks and whole eggs until combined.
2. Add sugar and whisk until combined.
3. Add lemon juice and zest and whisk until combined.
4. Transfer mixture to a saucepan, add the butter cubes, and cook over mediumlow heat. Stir constantly and cook until curd thickens to a saucelike consistency
(170°F).
5. Pour mixture through a strainer, then stir in the cream. Pour the curd into warm
tart shell.
6. Bake tart for about 10-15 minutes, until filling is shiny and center is not quite set.
Cool to room temperature before cutting.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 93 : January 2009
:1
APPLE STRUDEL using PHYLLO
AMOUNT
360 g
8 mL
120 g
30 g
3g
1g
4 sheets
80 mL
10 g
INGREDIENTS
Apples, peeled, cored, and slivered
Lemon juice
Granulated sugar
Raisins, plumped in liquid
Orange zest
Cinnamon
Phyllo
Melted butter
Ground almonds
%
MOP:
1. Toss the apples with the lemon juice and half of the sugar in a bowl. Let stand for
30 minutes. Drain off the liquid.
2. Combine drained apples with the raisins, orange zest, cinnamon and remaining
sugar.
3. Lay out one phyllo sheet over parchment paper. Then brush lightly with butter and
top with a second sheet. Brush this sheet lightly with butter then sprinkle with some
ground almonds.
4. Top with a third sheet, more butter and nuts, and repeat until four sheets of phyllo
have been stacked.
5. Place the mixture along the short edge of the assembled stack. Use the paper to
roll the dough into a log.
6. Place the strudel seam side down on a baking sheet. Brush it lightly with melted
butter and bake at 375ºF until golden brown and crisp, for about 20 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 94 : January 2009
:1
CHEESE STRUDEL FILLING
AMOUNT
480 g
120 g
30 g
5g
5g
3g
60 g
80 g
80 g
INGREDIENTS
Cream cheese
Sugar
Cake flour
Salt
Vanilla
Lemon zest, grated
Eggs
Sour cream
Raisins
MOP:
1. Combine cream cheese and butter and blend until smooth.
2. Add the sugar, flour, salt, vanilla, and zest. Blend at low
speed until completely mixed. Do not cream too much so as
not to incorporate too much air.
3. Add the eggs gradually, then mix in the sour cream.
4. Fold in the raisins.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 95 : January 2009
:1
BAKLAVA
Pastry
AMOUNT
20 sheets
300 g
40 g
pinch
pinch
285 g
Syrpu
AMOUNT
300 g
285 g
120 g
20 g
INGREDIENTS
Phyllo leaves
Walnuts, chopped
Sugar
Cinnamon
Ground cloves
Melted butter
INGREDIENTS
Sugar
Water
Honey
Lemon zest
Lemon juice
Cinnamon stick
MOP:
1. Mix together the nuts, sugar, cinnamon, and cloves.
2. Butter the bottom and sides of a rectangular baking pan.
3. Lay one of the phyllo sheet in the bottom of pan, then brush it with butter.
4. Repeat until there are 8 buttered sheets in the pan.
5. Sprinkle 1/3 of the nut mixture in the pan in an even player.
6. Lay 2 more sheets on top, makng sure to butter each sheet.
7. Sprinkle another third of the nut mixture, another 2 sheets, then the
remaining nuts.
8. Finally lay another 8 sheets on top, making sure to butter each sheet.
9. Trim the excess sheets sticking up around the edges of the pan.
10. Chill the pastry for about 20 minutes to solidify the butter.
11. Cut the pastry into 4 rows of 6 squares, then cut the squares diagonally to make
triangles.
12. Bake at 350°F for 50-60 minutes until golden brown.
13. While baklava is baking, combine the syrup ingredients and bring to a boil.
Simmer for 10 minutes then cool to lukewarm. Remove cinnamon stick and lemon
zest.
14. When pastry is baked, pour warm syrup and let it stand overnight.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 96 : January 2009
:1
CANNOLI SHELLS
AMOUNT
175 g
175 g
30 g
1g
60 g
50 g
125 g
INGREDIENTS
Bread flour
Pastry flour
Sugar
Salt
Butter
Whole egg, beaten
Marsala wine or white wine
MOP: Biscuit method
Knead it a few times until smooth, before wrapping in plastic.
Rest for at least 30 minutes at room temperature.
MAKEUP: Roll out in thin rounds. Prick a few times, then roll around
metal tubes, sealing the ends with egg white.
Deep fry in very hot oil (350º F) until golden brown.
Carefully slip out of the tubes when almost cooked through.
Drain and cool completely before filling.
Ricotta Filling:
AMOUNT
454 g
75 g
10 g
40 g
20 g
20 g
240 g
MOP :
INGREDIENTS
Ricotta cheese
Powdered sugar
Vanilla
Glazed fruits
Candied orange peel
Chocolate chips
Cream, whipped to stiff peaks
Cream ricotta cheese, powdered sugar, and vanilla.
Mix in the fruits, peel, and chocolate chips.
Fold in the whipped cream.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 97 : January 2009
:1
CRÈME BRÛLÉE
AMOUNT
112 g
106 g
560 g
pinch
2
INGREDIENTS
Granulated sugar
Egg yolks
Cream
Salt
Vanilla extract
Granulated sugar
MOP:
1. Mix the eggs and sugar until well combined.
2. Scald the milk the temper the hot milk into the eggs.
3. Add the salt and vanilla.
4. Place the molds in a pan large enough to hold them, and fill them close to
the top with the custard. Carefully add hot water around the molds until it
reaches three-fourths of the way up to the sides.
5. Bake at 325°F for about 18-20 minutes or until they are set.
6. Remove the custards from the water bath and let them cool.
7. Sprinkle just enough granulated sugar on top of the custard to cover the
surface.
8. Caramelize the sugar using a blow torch or under a broiler.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 98 : January 2009
:1
CRÈME CARAMEL
AMOUNT
170 g
Few drops
480 g
114 g
210 g
INGREDIENTS
Granulated sugar
Lemon juice
Milk
Sugar
Eggs
MOP:
1. Place the first measurement of sugar and the lemon juice in a thick bottomed
saucepan. Place over medium heat and stir constantly until sugar melts and
caramelizes.
2. Pour a layer of caramel on the bottom of the molds and set aside.
3. Scald the milk.
4. Whisk the other portion of sugar and the eggs. Temper the hot milk into the
sugar-egg mixture. Strain to remove any lumps that may have formed.
5. Place the molds in a larger pan then fill them almost to the top with custard.
6. Add hot water around the molds, enough to reach about three-fourths of the
way up the sides.
7. Bake at 325ºF for about 30 minutes, but bake slightly longer is using a larger
mold.
8. Let cool completely and refrigerate for at least 4 hours.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 99 : January 2009
:1
CHOCOLATE POTS DE CRÈME
MOP:
.
AMOUNT
40 g
75 g
70 g
85 g
480 g
2g
INGREDIENTS
Egg yolks
Eggs
Granulated sugar
Unsweetened chocolate
Half and half or
equal portions of cream and milk
Vanilla extract
1. Whisk eggs yolks, whole eggs, and sugar until combined.
2. Chop the chocolate into small pieces.
3. Scald half-and half, then add chocolate and stir until melted.
4. Temper hot milk mixture into the eggs.
5. Add vanilla extract.
6. Follow same steps of placing custard into molds, as for crème brulee and
crème caramel.
7. Bake at 325°F for 20-30 minutes. Let cool, then chill.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 100 : January 2009
:1
PANNA COTTA
AMOUNT
8g
60 g
480 g
450 g
150 g
pinch
INGREDIENTS
Gelatin
Water
Cream
Milk
Sugar
Salt
MOP:
1. Bloom gelatin in the water. (5-10 minutes)
2. Combine cream, milk, sugar, & salt. Stir over medium heat to
dissolve sugar, but do not let it simmer.
3. Melt the gelatin over a bain marie then add to cream-milk
mixture & blend well.
4. Pour into molds, cover tightly, & chill for at least 4 hours.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 101 : January 2009
:1
VANILLA SOUFFLE
AMOUNT
90 g
90 g
500 mL
120 g
8-9
10 g
INGREDIENTS
All purpose flour
Butter, softened
Milk
Sugar
Egg yolks
Vanilla
MOP:
1. Work the flour and butter to form a paste.
2. Dissolve the sugar in the milk and bring to a boil.
3. Beat in the flour mixture until there are no lumps.
4. Cook over medium heat, mixing constantly until thick and
smooth.
5. Remove from heat and transfer to a bowl. Cool 10 minutes.
6. Beat in the egg yolks and vanilla.
7. This mixture is good for 12 portions.
To make 1 portion: Use 30 g egg whites and 5 g sugar per portion.
1. Butter the inner portion of a ramekin and coat with granulated
sugar. Tap out excess sugar. Set aside.
2. Scale out 1 portion of the custard base into a bowl.
3. Whip egg whites until soft peaks form. Add sugar and whip until
medium peaks form.
4. Fold egg whites into soufflé base.
Pour mixture into prepared ramekin. Smooth out the top and clean
the sides.
5. Bake at 375º F for about 15-20 minutes.
6. Serve immediately.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 102 : January 2009
:1
CHOCOLATE SOUFFLE
Yields 2-3 portions
AMOUNT
30 g
115 g
7g
2
Dash
10 g
INGREDIENTS
Cream
Dark chocolate
Butter
Large whole eggs, separated
Cream of tartar or lemon juice
Sugar
MOP:
1. Prepare ramekins. Preheat oven to 375º F.
2. Melt cream, chocolate, and butter over a bain marie. Leave to cool.
3. Whisk egg yolks into the chocolate. Set aside.
4. Beat egg whites with the acid until soft peaks form. Add the sugar
then continue to beat until medium peaks form.
5. Fold the meringue into the chocolate mixture.
6. Pour batter into the prepared ramekins. Bake for about 15 minutes.
Serve.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 103 : January 2009
:1
CHEESE SOUFFLE
Yields 12 portions
AMOUNT
75 g
75 g
750 g
5g
5g
pinch
pinch
12
300 g
INGREDIENTS
Melted butter
Parmesan cheese
butter
APF
hot milk
salt
pepper
Cayenne pepper
Nutmeg
Egg yolks
Gruyere, Swiss, or combination
MOP:
1. Butter ramekins then sprinkle with parmesan cheese or dry bread
crumbs.
2. In a saucepan, make a roux with the butter and flour.
3. Add 750 g hot milk and stir until thickened.
4. Add 5 g salt, 5 g pepper, a pinch of cayenne, and a pinch of
nutmeg.
5. Temper in 12 egg yolks and 300 g cheese ( Gruyere, Swiss,
cheddar, or a combination).
6. Divide mixture into 12 portions.
7. Per portion, fold in whipped egg whites (made with 35 g egg
whites).
8. Bake at 400ºF for 12-15 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 104 : January 2009
:1
CROISSANT BREAD PUDDING
Yields 1 9”x13” pan
AMOUNT
16-18 pieces
75 g
30 g
160 g
125 g
270 g
250 g
60 g
5g
5g
5g
pinch
60 g
15 g
INGREDIENTS
Plain croissants, cut up
Raisins or other dried fruit
Brandy
Eggs
Sugar
Milk
Cream
Butter, melted
Cinnamon
Nutmeg
Vanilla
Salt
Butter, cubed
Cinnamon sugar
MOP: 350°F
1. Soak the raisins in the brandy and let stand until raisins are plumped.
2. Grease a rectangular pan generously. Place half of the croissants in the pan,
sprinkle the raisins, then top with the remaining croissants.
3. Beat the eggs and sugar until thick. Whisk in milk, cream, melted butter, spices,
vanilla, and salt. Pour mixture over the croissants, cover, and leave to absorb in the
chiller for at least 30 minutes.
4. Before baking, bring to room temperature. Dot with butter cubes and sprinkle
cinnamon sugar. Bake for 40 minutes.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 105 : January 2009
:1
VANILLA BAVARIAN CREAM
AMOUNT
11 g
75 g
65 g
65 g
250 g g
4g
250 g
INGREDIENTS
Gelatin powder
Cold water
Egg yolks
Sugar
Milk
Vanilla
Cream
MOP:
1. Sprinkle gelatin in cold water and let it bloom for 5-10 minutes.
2. Whip egg yolks and sugar until thick and light. Scald milk and
slowly temper into egg yolks.
3. Cook over a bain marie until slightly thick.
4. Liquefy gelatin over a bain marie then mix into hot custard sauce.
5. Cool the mixture over ice, stirring occasionally until it thickens.
6. Whip cream until soft peaks form. Fold it into the thickened cream.
7. Pour into molds or serving dishes. Chill until set.
Variations:
Dark Chocolate Bavarian : Add 100 g chopped chocolate
to the hot custard.
White Chocolate : Add 125 g white chocolate.
Coffee : Add 5 g coffee powder.
Liqueur : Add a liqueur or spirit such as brandy, kirsch, or rum.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 106 : January 2009
:1
MANGO MOUSSE
AMOUNT
5g
63 g
105 g
227 g
36 g
64 g
INGREDIENTS
Gelatin powder
water
Cream
Mango Puree
Egg whites
Sugar
1. Bloom the gelatin.
2. Whip the cream to medium. Chill.
3. Warm half of the mango puree. Remove from heat. Melt the gelatin over
hot water. Add the liquid gelatin to the puree and stir. Blend in remaining
half. of mango puree. Set aside to cool.
4. Make a Swiss meringue with the egg whites and sugar.
5. Fold in 1/3 of the meringue into the mango puree mixture. When
incorporated, fold in the remaining meringue. Fold in the whipped cream.
6. Pipe into molds or prepared shells. Refrigerate until set.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 107 : January 2009
:1
CHOCOLATE ICE CREAM
AMOUNT
480 g
480 g
200 g
pinch
142 g
100 g
INGREDIENTS
Milk
Cream
Sugar
Salt
Egg yolks
Unsweetened chocolate, melted
MOP:
1. Combine milk, cream, 100 g sugar, & salt. Scald over medium heat.
2. Blend egg yolks with the remaining sugar then temper with the hot cream
mixture.
3. Cook the tempered egg-cream mixture, stirring constantly, until mixture
thickens (180°F maximum temp).
4. Remove from heat and stir in melted chocolate until smooth. Strain and
transfer to a bowl that is over an ice bath. Cool completely before chilling.
Chill. For best results, chill at least 12 hours before processing.
5. Process in an ice cream machine, then freeze a few hours before serving.
Variations:
Milk Chocolate Ice Cream : Reduce sugar to 120 g. Use 227 g milk chocolate.
White Chocolate Ice Cream: Reduce sugar to 85 g. Use 227 g white chocolate.
Coffee Ice Cream : Remove chocolate. Use 60 g coarsely ground coffee beans.
Steep beans in the hot milk & cream for about 15 minutes. Strain & reheat liquid
before proceeding to Step 2.
Vanilla Ice Cream: Split 1 vanilla bean, scrape the seeds, then add them & the pod
to the hot milk & cream. Steep for about 10 minutes. Remove the pod before
proceeding o step 2.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 108 : January 2009
:1
INDIVIDUAL TARTE TATIN
Yields 4
AMOUNT
200 g
75 g
4
INGREDIENTS
Sugar
Lemon juice
Unsalted butter
Granny Smith apples, thinly sliced
Puff pastry or flaky pie dough
MOP: Preheat oven to 400°F.
1. Moisten sugar with a little lemon juice then cook sugar over medium heat
until caramel in color.
2. Add butter and mix until blended.
3. Pour caramel into buttered ramekins. Set aside.
4. Thinly slice apples and arrange into each ramekin.
5. Brush apples with a little butter, then top each ramekin with a round of puff
pastry or flaky pie dough.
6. Bake for 20-25 minutes, until pastry puffs and is browned nicely.
7. Remove from oven and let stand for about 10-15 minutes before turning out
of the ramekin. Serve with vanilla ice cream or whipped cream.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 109 : January 2009
:1
POACHED FRUIT
AMOUNT
250 g
125-200 g
2g
375 g
INGREDIENTS
Water or wine
Sugar
Vanilla extract or
Lemon peel and juice
Whole peeled fruit, such as
apples, pears, pineapple
MOP:
1. Combine water or wine and sugar in a saucepan. Heat o simmering until sugar is
dissolved. Lower temperature of liquid to 150°F.
2. Add the vanilla or other flavorings.
3. Add prepared fruit and cook for 12 minutes.
4. Let fruit cool in the syrup and keep in the liquid until needed.
Certificate in Baking and Pastry Arts Fundamentals
Doc ID
: Formulas
Page No
Date
Rev. No
: - 110 : January 2009
:1
CRÈME ANGLAISE
Yields 3 cups
AMOUNT
120 g
142 g
10 g
480 g
INGREDIENTS
Egg yolks
Granulated sugar
Vanilla extract
Half-and-half
1. Combine egg yolks and sugar and whip until light and fluffy.
2. Scald the half-and-half. Temper into the egg yolks.
3. Whisk over bain marie until sauce thickens to desired consistency.
CRÈME CHANTILLY
AMOUNT
480 g
15 g
5g
INGREDIENTS
Cream
Granulated sugar
Vanilla extract
CARAMEL SAUCE
AMOUNT
455 g
80 g
2g
30 g
360 g
55 g
INGREDIENTS
Sugar
Water
Lemon juice
Corn syrup
Cream
Butter
STRAWBERRY SAUCE
AMOUNT
685 g
285 g
8g
INGREDIENTS
Strawberries
Granulated sugar
Cornstarch
ZABAGLIONE / SABAYON
AMOUNT
INGREDIENTS
Certificate in Baking and Pastry Arts Fundamentals
120 g
170 g
350 g
Doc ID
: Formulas
Page No
Date
Rev. No
: - 111 : January 2009
:1
Egg yolks
Granulated sugar
Marsala or Wine
Certificate in Baking and Pastry Arts Fundamentals