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Categories多哈四季酒店饼房配方
网上找来的，需要翻译的请回帖。
曾经记得国内一位很有份量的甜点大师说过：中国的甜点要走向世界舞台光靠一两个人是不行的。群策群力，相互鞭策，大家要一起努力为了美好的将来奋斗，让整个行业有质的飞跃。现将多哈四季酒店饼房配方赠送给大家，供大家参考：
PASTRY CREAM
4,500L milk
1,125g sugar
900g egg yolk
300g corn starch
300g flour
1,200g soft butter
*Boil the milk and sugar. When it comes to boil add some milk on
the yolk then add the flours into the yolk and strain. Pour onto
boiled milk and stir constantly until it will become thick. Then
add the butter.
LEMON CREAM
625ml lemon juice
875g sugar
2 lemon zest
640g egg yolk
1,500g soft butter
20g gelatin
*Boil the lemon juice, sugar and zest. When it comes to boil pour
some on the yolk, strain then pour back to boiled lemon juice, stir
until it will boil again then add the gelatin. Stir until the
gelatin dissolve then add last the butter.
ORANGE CREAM
1,500L orange juice
2kg egg yolk
80g gelatin
1,300g soft butter
*Boil the orange juice, sugar and cream. When it boils pour some on
the yolk then pour back to orange mixture. Stir until it come to
boil, then add the gelatin. Stir until dissolve. Then add last the
ALMOND CREAM
1kg soft butter
1kg icing sugar
100g flour
1kg almond powder
*Beat the butter and sugar until fluffy. Add the eggs then dry
ingredients. Scrape the sides of the bowl and mix well.
BUTTER CREAM
1L egg whites
1,500g sugar
3kg soft butter
pinch of salt
*Make sugar a thick syrup. While the sugar is on fire whisk the egg
whites add a pinch of salt. When the sugar is thick pour onto the
egg whites while whisking. Continue whisking until it becomes warm,
then add the soften butter.
VANILLA SAUCE
920g egg yolk
920g sugar
1 vanilla bean
*Boil the milk, cream, sugar and vanilla bean. When it comes to
boil pour some on the yolk then pour back to the milk mixture. Stir
until a little bit thick at low fire. Don’ over cook. Then pour
onto a bowl that’s soak in ice water.. Strain.
CHOCOLATE SAUCE
1,200g sugar
600g cocoa powder
120g butter
*Boil milk, sugar and butter. When it comes to boil add the cocoa
powder. Stir until it thickens and strain.
RASBERRY SAUCE
1kg raspberry puree
300g sugar
150g water
*Combine water and sugar make a thick syrup. Then pour the
raspberry puree. Cook until it thickens.
ORANGE SAUCE
300g sugar
1L orange juice
30g corn starch
*Caramelized the sugar.. Pour the orange juice, wait until it boils
then add the cornstarch.
TARTUFFO SAUCE
500ml milk
200g sugar
250g cocoa powder
*Boil cream, milk and sugar. Then add the cocoa powder. Cook until
it thickens.
RASPBERRY GANACHE
3,680g milk chocolate, melted
1,200g cream
320g trimoline
400g raspberry puree
120g soft butter
*Boil the cream with the trimoline. Pour to milk chocolate mix
until all melted then add the puree and last the butter.
CHOCOLATE TRUFFLE GANACHE
500ml cream
50g trimoline
1,200g dark chocolate
100g butter
*Boil the cream and trimoline. Pour to the chocolate, stir until
all chocolates are melted. Add the butter.
SIMPLE GANACHE
50g glucose
1,200g dark chocolate
100g soft butter
*Boil cream and glucose. Pour hot cream to dark chocolate, stir
until melted. Add the soft butter. Stir well.
PRALINE CREAM
125g sugar
vanilla essence
200g chocolate
50g praline paste
*Boil cream, sugar and vanilla. Pour into the chocolate and
praline, stir until well incorporated. Chill overnight. Whip the
CHOCOLATE DRINK
5g cinnamon powder
5g orange zest
50g cocoa powder
1kg dark chocolate
*Boil the cream, milk, cinnamon powder and orange zest. When it
comes to boil add the cocoa powder, stir well. Then pour to the
chocolate, stir until all melted. Strain and let cool.
WHITE CHOCOLATE MOUSSE
100ml cream
230g white chocolate
17g gelatin
*Melt the chocolate and cream. Stir in the yolk. Whip the cream,
fold in the melted chocolate then add the melted gelatin.
MILK-CHOCOLATE MOUSSE
150g caster sugar
750g milk-chocolate
1,400L cream
*Beat the sugar and yolk until light and fluffy. Melt the chocolate
and add to yolk mixture. Whip the cream in a separate bowl then
fold in the yolk and chocolate mixture.
DARK-CHOCOLATE MOUSSE
800g egg whites
100g sugar
825g butter
825g dark-chocolate
*Melt the chocolate and butter, then add the yolk. Whisk the whites
and add gradually the sugar. Whisk until stiff peaks, then fold in
the melted chocolate.
LEMON SORBET
2L lemon juice
4,400L water
2,200g sugar
450g glucose
12 leaves gelatin
160g corn starch
*Soak the gelatin inn ice water until soft. Boil the lemon juice,
water, sugar and glucose. Add the corn starch and soften gelatin.
Pour into ice cream machine. Freeze!
COCOA SHERBET
500g sugar
250g trimoline
200 cocoa powder
*Boil the milk, water, sugar and trimoline. Add the cocoa powder,
strain. Pour onto ice cream machine. Freeze!
TIRAMISU ICE CREAM
2L whip n’ create
300ml espresso
500g mascarpone cheese
10pcs. Lady finger, soak in coffee
*Combine the whip n’ create and espresso and put in ice cream
machine. Fold in the mascarpone cheese and soaked lady finger.
Don’t over mix. Freeze!
1,200g sugar
40g trimoline
40g vanilla essence
60g gelatin powder
1,500g roasted hazelnut
*Warm the milk, cream, sugar, trimoline, and vanilla. Grind the
roasted hazelnut while still hot, then pour slowly the warm milk
mixture. Then put back on fire bring to boil. Then add the gelatin.
Stir until all melted, then pour on ice cream machine.
APPLE WALNUT GRANITA
250ml water
150g sugar
500g green apple, peeled and grind
250ml apple juice
15ml lemon juice
180g roasted walnuts, chopped
8g ginger powder
*Boil water and sugar, let cool. Combine all the rest of the
ingredients then add the cooled syrup. Freeze!
MIXED BERRIES GRANITA
4kg mixed berries
200g sugar
*Put all in a pot and bring to boil. Then freeze!
LIME SHERBET
1,500L lime juice
337.50g glucose
1,650g sugar
100g stabilizer
3,300L water
*Boil water, sugar and glucose. When it boils take out from the
fire and add the lime juice and stabilizer. Pour in the ice cream
machine. Freeze!
SEMOLINA PUDDING
1,500g semolina flour
1,500g butter
2,250g sugar
*Boil the milk and sugar. Then add the flour and butter stir until
200g sugar
70g corn starch, dissolved in water
rose water, if desire
*Boil milk and sugar. Then pour the corn starch and rose water.
Stir until thick.
2,400g eggs
100g melted butter
400g flour
dried fruits
*Mix all. Pour into mold and bake 350*F for 25-30 minutes.
CR&EME CARAMEL
200g sugar
*Warm the milk. Combine the eggs and sugar, then pour the warm
milk... Add vanilla. Bake at 150*C for 30-45 minutes. Bien
PANNA COTTA
750g sugar
90g gelatin
vanilla essence
*Whisk the yolk and sugar. Boil half of the milk then pour into
yolk mixture. Add the gelatin while the mixture still hot. Whip
half of the cream then fold the yolk and cream mixture. Pour into
mold. Chill until set.
WHITE ISLAND
600g egg whites
800g sugar
400g icing sugar
*Coat mold with butter and caster sugar, set aside. Whisk egg
whites, add gradually the caster sugar. Add last the icing sugar..
Whisk until stiff peaks. Pour on prepared mold. Bake at 150*C for 8
minutes with bien marie.
2,500g white oats
300g almonds
300g pistachio
300g walnuts, chopped
300g sesame seeds
300g mixed dried fruits
3,672g honey
200ml orange juice
200ml apple juice
*Combine all except the dried fruits. Spread on baking tray and
bake at 200*F for 2 hours or until all dry. Separate the granola
and add in the dried fruits. Let cool.
ORANGE CR&EME BRULEE
360g sugar
1 orange zest
vanilla essence
*Warm the milk and cream. Whisk the yolk, sugar, zest and vanilla.
Pour gradually the warm milk and cream. Strain. Pour into mold and
bake for 20-25 minutes at 100*C with bien marie.
DATES PUDDING
250g flour
259g whites
200g sugar
500g melted butter
500g cream
500g date paste
*Boil the cream. Mix the yolk, sugar and melted butter. Pour the
cream to date paste, mix well. Add the yolk mixture. Whisk separate
the whites then fold in the mixture. Add last the flour. Bake at
150*C for 25-30 minutes.
MIXED BERRIES BAVARESSE
500g sugar
80g gelatin leaves, soaked in ice water
mixed berries
*Boil the milk and sugar. Cook the yolk in a double boiler make
like sabayone. Add the gelatin in hot milk. Combine the milk and
yolk. Whip the cream and fold in the milk-yolk mixture. Add the
berries. Pour into mold. Chill until set.
CHOCOLATE MANGO SOUFFLE
1,500g dark chocolate, melted
250g corn starch
250g cocoa powder
40g whites
*Boil cream. Combine the corn starch and cocoa powder, add to hot
cream. Add the melted chocolate, then add the yolk. Whisk the egg
whites and fold in the chocolate mixture.
BREAD AND BUTTER PUDDING MIX
440g sugar
16pcs. Eggs
*Warm the cream and milk. Whisk the yolk and sugar, then pour the
warm milk and cream.
CHEESE STRUDEL
1kg cream cheese
200g icing sugar
40g corn starch
7pcs. Yolk
150g whites
150g icing sugar
*Mix all except the whites. Don’t over mix. Whisk the whites then
add gradually the icing sugar. Whisk until stiff peak, then fold in
the mixture.
OPEN CUSTARD TART
900g pastry cream
60g corn starch
*Mix all then pour to crust. For the crust use Breton dough, half
bake. Then bake for 30 minutes at 150*C.
ALMOND JELLY
500g sugar
440g condensed milk
38g agar-agar, soaked in ice water
almond essence
*Boil water, sugar and condensed milk. Add agar-agar, stir until
the gelatin dissolve. Add the almond essence, strain and pour into
POT DE CR&EME
500g dark chocolate
320g whites
350g sugar
*Warm the milk. Combine the whites, eggs and sugar. Pour the milk
into the eggs mixture, then add the chocolate. Stir until chocolate
are melted. Strain, pour into mold and bake at 320*F for 45
minutes. Bien marie.
600g yoghurt
2,250L milk
150g honey
210g sugar
12pcs. Green apples, peeled and grated
300g nuts, roasted
300g raisins
1 lemon zest
1 orange zest
GRANOLA BAR
600g brown sugar
1,200g oats
18g baking soda
600g raisins
12g cinnamon powder
150g honey
60g butter
*Mix all except the honey and butter. Press into baking tray and
bake at 350*F for 25-30 minutes. Combine the honey and butter,
brush into granola bar and bake again for 10 minutes.
SUGAR DOUGH
5,760g soft butter
1,200g icing sugar
720g glucose
176g baking powder
*Beat the butter, icing sugar and glucose, until light and fluffy.
Add the eggs, then add all the dry ingredients.
500g soft butter
750g brown sugar
1,150g flour
25g cinnamon powder
7g all spice
30g baking powder
*Beat the butter and sugar until light and fluffy. Add the eggs and
the milk. Add all the dry ingredients.
BRITON DOUGH
3kg soft butter
2,500g caster sugar
60pcs. Yolk
3,700g flour
100g baking powder
*Beat the butter and sugar until light and fluffy. Add the dry
ingredients. Add last the yolk.
BISCOTTI DOUGH
1,700g soft butter
2kg icing sugar
3,200g flour
92g cinnamon powder
30g baking powder
*Beat the butter and sugar until fluffy. Add the eggs, then add all
the dry ingredients.
6 eggs, separated
300g sugar
400g flour
500g whole almonds
1 lemon rind
*Beat the yolk and sugar. Add the flour and almonds. Whisk the
whites then fold in the mixture. Form into logs, bake at 220*C for
8-10 minutes.. Remove from the oven and slice while still warm. Put
back in the oven, bake until dry.
COCONUT COOKIES
2kg soft butter
1,500g icing sugar
6pcs. Eggs
2,200g flour
800g desiccated coconut
20g baking powder
*Beat butter and icing sugar until light and fluffy. Add the eggs,
beat well then add the rest of the ingredients.
COCONUT ROCHER
1kg desiccated coconut
TUTTI FRUITTI COOKIES
2kg soft butter
1,500g icing sugar
6pcs. Eggs
20g baking powder
600g dried mixed fruits
*Beat butter and sugar until fluffy. Add the eggs, beat well then
add the rest of the ingredients.
230g melted butter
340g honey
460g icing sugar
500g flour
340g whites
*Beat all except the whites, add last.
SESAME BRANDY SNAP
100g butter
100g glucose
200g sugar
100g flour
50g sesame seeds
*Caramelize the butter, glucose and sugar, until golden in color.
Add the flour and sesame seeds.
BRANDY SNAP
1kg butter
1kg glucose
1kg icing sugar
500g orange juice
HONEY MADELEINE
480g icing sugar
480g honey
800g flour
25g baking powder
800g hazelnut butter
*Beat the eggs and sugar until fluffy. Pour the honey, mix well.
Add the flour and baking powder, add last the butter.
WALNUT MADELEINE
2,400g icing sugar
880g corn starch
1,200g walnut powder
1,200g flour
80g baking powder
1,920g eggs
1,400g hazelnut butter
*Mix all the dry ingredients. Add the eggs 1 at a time. Add the
milk and oil. Add last the butter. Beat well.
PISTACHIO SOUFFLE
2,500g almond powder
2,000g fondant
150g pistachio paste
2,500g eggs
1,250g butter
300g flour
*Melt the fondant and butter. Combine the rest of the ingredients
and add gradually the melted fondant and butter.
1,800g icing sugar
750g flour
750g almond powder
1,800g whites
1,800g hazelnut butter, let cool
*Combine all the dry ingredients. Add the whites, last the butter.
500g soft butter
200g icing sugar
600g flour
100g egg whites
*Beat the butter and sugar until light and fluffy. Add the flour,
last the egg whites.
BACI DI DAMA
500g soft butter
400g icing sugar
550g hazelnut powder
500g flour
*Beat the butter and icing sugar, until fluffy. Add the flours, mix
well. Roll into balls like the size of the hazelnut. Bake at 160*C
for 8-10 minutes.
MALTAGLIATI AL CACAO
850g flour
600g soft butter
450g icing sugar
350g whole pistachio
350g ground hazelnut
*Beat butter and sugar until fluffy. Add the eggs, then the flour
and cocoa. Add last the nuts.
DIAMOND COOKIES
750g soft butter
400g icing sugar
10g vanilla
40g lemon zest
*Mix all. Don’t over mix.
OATMEAL COOKIES
2kg butter
800g sugar
2,400g brown sugar
15g vanilla
1,600g flour
40g baking soda
50g cinnamon powder
2,400g oats
650g raisins
*Beat the butter and sugars. Add the eggs and vanilla. Mix well.
Then add the rest of the ingredients.
BROWN SUGAR COOKIES
1,040g butter
1,200g dark brown sugar
1,200 light brown sugar
720ml water
40g baking soda
*Combine the first 5 ingredients in bowl and melt. Pour the flour
and baking soda on a mixing bowl. When all the sugar are totally
melted pour in the flour with baking soda, mix well.
CHOCOLATE CHIP COOKIES
2,760g soft butter
1,628g caster sugar
1,628g brown sugar
12g vanilla
68g baking powder
2,250g flour
750g corn starch
3kg chocolate chips
*Beat the butter and sugars, don’t over mix just until equally
combine. Then add the eggs 1 at a time then add the rest of the
ingredients. Just mix well, don’t over beat.
ENGLISH CAKE
750g soft butter
700g icing sugar
1,200g flour
35g baking powder
50g lemon zest
500g mixed dried fruits
*Beat the butter and sugar until light and fluffy. Add the eggs 1
at a time, mix well. Then add the rest of the ingredients.
BEETROOT CAKE
20pcs. Eggs
2,500g icing sugar
1,875g oil
25g baking powder
3kg beetroot, cooked and grind
500g cocoa powder
1,950g flour
*Beat the eggs and sugar until light and fluffy. Add the dry
ingredients, mix well. Then add the beetroot and oil. Mix
1kg almond powder
1,800g icing sugar
750g egg whites
400g caster sugar
*Mix the almond powder with sugar and 500g whites. Cook in a double
boiler until it’s runny. While cooking the almond mixture, whisk
the rest of the whites, add gradually the caster sugar. Then fold
in the almond mixture. Pipe on baking trays and let stand for at
least 1 hour until dry. Then bake 175*C for 12 minutes.
CHOUX PASTE
400g butter
800g flour
20pcs. eggs
*Boil the water, butter and salt. Add the flour mix well until dry.
Transfer to a mixer then add the eggs 1 at a time.
1,200g icing sugar
960g almond powder
120g flour
1,200g whites
600g sugar
*Combine all the dry ingredients. Whisk the whites and sugar. Then
fold in the dry mixture. Spread on baking sheets and bake at 175*C
for 6-8 minutes.
1,500g eggs
875g almond powder
875g icing sugar
250g flour
815g egg whites
190g sugar
190g melted butter
*Mix all first 4 ingredients. Whisk separate the egg whites, sugar
and salt. Fold in the first mixture, add last the butter.
CHEESE CAKE
5,500g cream cheese
1,500g icing sugar
2,200g sour cream
30pcs. Eggs
2 lemon zest
2 orange zest
150g corn starch
*Mix the cheese, sour cream and sugar. Add the eggs1 at a time. Add
the zests. Add last the corn starch. Pour into molds and bake at
320*F for 1 hour 25 minutes in a bien marie.
WHITE RICOTTA CHEESECAKE
600g ricotta cheese
900g cream cheese
300g icing sugar
1,500g white chocolate, melted
40ml lemon juice
24pcs. Gelatin leaves, soaked in ice water
*Mix the ricotta and cream cheese.. Add the lemon juice, set aside.
Whip the cream and sugar. Add some cream on the melted chocolate,
then pour to whip cream mix well. Add the cheese mixture, mix. Then
add last the gelatin.
TRUFFLE CAKE
Date sponge:
1,200g sugar
2kg date paste
120g baking powder
50g baking soda
50g cinnamon powder
280g melted butter
8kg dark chocolate, melted
2,400L milk
240g gelatin
*for the sponge: Combine the first 6 ingredients in a mixing bowl,
mix. Then add the eggs 1 at a time. Add the water, mix well. Add
last the butter. Pour into baking molds then bake at 360*F for
12-15 minutes. Let cool!
*for the mousse: Melt the chocolate. Boil the milk then pour to
melted chocolate, add the gelatin, mix well until gelatin is
melted. Whip the cream, then fold in the chocolate mixture. Pour
into the sponge and chill until set.
FRUIT MOUSSE
400g sugar
1kg fruit puree
60g gelatin, soak in ice water
*Whip the cream and sugar. Add the puree then fold in the melted
MANGO BUTTERMILK MOUSSE
1,500L cream
200g icing sugar
35ml lemon juice
500g sour cream
1kg mango puree
80g gelatin
*Whip the cream and sugar. Combine lemon juice and sour cream. Warm
the mango puree, then add the gelatin, mix with sour cream. Fold
into the whip cream.
30pcs, yolk
450ml water
1,500g sugar
lemon juice
vanilla essence
80g gelatin
3kg mascarpone cheese
*Whisk the yolk, while boiling the water with sugar, lemon juice
and vanilla until thread form. Pour gradually into the yolk, then
add the gelatin, continue whisking until reach to room temperature.
Then add the mascarpone cheese. Mix well. In another mixing bowl
whip the cream until stiff, then fold the mascarpone mixture.
MAPLE TART
150g brown sugar
150g maple syrup
100g melted butter
DECADENT TART
480g sugar
lemon juice
3pcs. Star anise
1,200L cream
800ml milk
350g sugar
1,300g dark chocolate
*Caramelized the 480g sugar, lemon juice and vanilla. Boil the
cream, milk, 350g sugar and star anise. Then pour into caramel.
Cook until thick. Then pour into dark chocolate. Mix well until
chocolate is all melted. Then add the yolk. Pour into crust and
bake at 300*F for 8 minutes.
LINZER DOUGH
1,500g soft butter
1,500g icing sugar
1kg almond powder
30g cinnamon
30g baking powder
1,500g flour
900g sponge crumbs
*Beat the butter and icing sugar until light and fluffy. Add the
dry ingredients, then add last the eggs 1 at a time. Mix
LEMON TART
9pcs. Eggs
200g caster sugar
4pcs. Lemon juice
4pcs. Lemon zest
250ml cream
*Mix all except the cream, whip separate until soft peaks. Then
fold in the rest of the mixture. Half bake the crust, remove from
the oven and brush with egg wash. Put back in the oven then pour
the mixture until almost full. Bake at 300*F for 10 minutes. Then
make a little hole in the center then pour the rest of the mixture.
Bake at least 1 hour at low heat,
WALNUT TART
1,850g caster sugar
460ml water
1,368L cream
2,740g walnuts
*Caramelized the sugar with water. Add the cream, then the eggs.
Add last the walnuts.
SWEETISH HAZELNUT TART
340g hazelnut, toasted and grind
140g candied orange peel, chopped
340g sugar
340g soft butter
3pcs. Eggs
4pcs. Yolk
7ml. vanilla essence
*Mix all. Don’t over mix.
CHOCOLATE FONDANT
500g dark chocolate
400g butter
80g blue cheese
150g flour
300g sugar
10pcs. Eggs
10pcs. Yolk
*Beat the eggs and yolks until light and fluffy. Melt the
chocolate, butter and blue cheese. Add the flour and sugar into the
eggs. Then add the melted chocolate mixture. Pour into molds. Bake
200*C for 8-10 minutes.
250g sugar
550g flour
6pcs. Eggs
30g melted butter
50g cocoa powder, optional for chocolate crepes
CATS TONGUE
125g sugar
500g egg whites
125g sugar
250g flour
500g cream
*Whisk the sugar and whites. Mix the sugar, flour and cream. Fold
into meringue. Bake for 10-12 minutes at 170*C.
CARROT CAKE
3,300g sugar
40pcs. Eggs
2,700g oil
50g baking powder
2,400g flour
80g cinnamon
3kg carrots, grated
500g walnuts, optional
*Beat the sugar and eggs until light. Add the oil gradually. Then
add the rest of the ingredients. Mix well. Pour into mold. Bake at
160*C for 25-30 minutes.
BANANA CAKE
3kg banana
2,700g sugar
1,674g eggs
1,350g oil
80g baking soda
2,250g flour
30g cinnamon powder
900g condensed milk
*Beat the banana and sugar, until banana all mashed. Add the oil
then the eggs 1 at a time. Add the condensed milk. Then add the
rest of the ingredients. Mix well. Pour into mold and bake for
25-30 minutes at 160*C.
CHOCO-PINE NUT TART
340g dark chocolate
85g bitter chocolate
225g butter
4 orange zest
170g pine nuts
170g sugar
6pcs. Yolk
60ml orange juice
6pcs. Whites
pinch salt
*Melt the chocolates with butter. Add the yolk to chocolate mixture
and orange juice. Add the pine nuts, zest and sugar. Whisk the egg
whites with a pinch of salt until stiff peaks. Then fold in the
chocolate mixture. Spread the jam on the sugar dough crust then
pour the mixture. Bake at 160*C for 10-12 minutes or until totally
SEMOLINA FLAN TART
100g sugar
vanilla bean
100g semolina flour
1 T sour cream
3pcs. Eggs
30g milk powder
*Boil the milk, sugar and vanilla bean. Add the semolina flour and
milk powder. Add the cream and sour cream. Then fold in the eggs.
Pour to crust and bake at 16*C for 10-12 minutes.
SACHER TORTE
500g flour
250g cocoa powder
500g dark chocolate
500g butter
1,050g yolk
650g sugar
2,150g marzipan
1,250g whites
650g sugar
*Beat the marzipan and sugar until soft. Add the yolk and eggs 1 at
a time. Beat well. Add the melted chocolate with butter then last
the flour and cocoa powder. Whisk separate the whites and sugar
until stiff peaks. Then fold in the mixture. Spread on sheets and
bake at 170*C for 6-8 minutes.
SACHER SPONGE
800g dark chocolate
500g butter
1,600g whites
560g caster sugar
500g flour
*Melt the chocolate and butter. Add the yolk. Whisk the whites,
salt and sugar. Fold in the chocolate and flour. Spread on baking
sheets and bake at 170*C for 6-8 minutes.
YOGHURT MOUSSE TART
2kg biscuit crumbs
300g sugar
1kg melted butter
some pistachio and almond nuts
1,500g yoghurt
5g vanilla essence
50g lemon zest
1,500L cream
400g caster sugar
60g gelatin
*Combine all the ingredients for the crust then press on the mold
and bake for 5 minutes at 350*F. For the mousse , soak the gelatin
in ice water. Combine the yoghurt, vanilla and lemon zest. In a
separate bowl whip the cream and sugar until soft peaks. Then fold
in the yoghurt and add the gelatin, mix well. Pour into the crust
and chill until set.
700g whites
1,200g caster sugar
20ml lemon juice
150g corn starch
*Whisk everything until stiff peaks. Bake at 190*F until totally
1,500g ghee
1,500g icing sugar
vanilla powder
200g cocoa powder (for chocolate)
*Mix all until all incorporated. Bake at 290*F for 15-20
2,500g flour
1,200g ghee
400ml milk
3pcs. Eggs
750g caster sugar
150g syrup
vanilla essence
*Beat the flour and ghee until totally soft. Add all the liquid
ingredients including the sugar. Beat until well incorporated. Bake
at 260*C for 10-15 minutes.
5kg semolina flour
2,500g sugar
30g baking powder
400ml syrup
1,250g ghee
1,700L milk
*Combine the semolina flour, sugar and baking powder in a mixing
bowl. Add slowly the syrup and ghee. Mix well. Add last the milk.
Pour in a baking tray and bake at 230*C for 15 minutes. Remove from
the oven cut then put back and bake again for at least 5 minutes.
Then pour the syrup.
2L semolina flour
4,500L desiccated coconut
50g baking powder
15pcs. Eggs
500ml ghee
2,300L warm milk
vanilla essence
300g cocoa powder (for chocolate)
*Whisk the eggs and sugar until fluffy. Add slowly the warm milk.
Add the dry ingredients, then last the ghee. Pour in a baking tray
and bake for 220*C for 15 minutes. Take out from the oven and cut,
then bake again for 5 minutes. Pour the syrup.
1,500g flour
500g semolina flour
20g cinnamon powder
20g turmeric
40g baking powder
30pcs. Eggs
1L warm milk
500g melted butter
1,500g sugar
vanilla essence
*Whisk the eggs and sugar until fluffy. Add the milk slowly. Add
all the dry ingredients, last the melted butter. Bake at 220*C for
12-15 minutes.
BAKLAWA DOUGH
5pcs. Eggs
100ml corn oil
*Mix all except the water. Add slowly the water, beat until the is
not sticking on the mixing bowl.
500g water
pinch of lemon salt
*Boil until thick.
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