Bitter chocolate Ganache (Macaroll)

Whipping cream 150

Dark Chocolate 135
Butter 53
Cocoa Butter 8
Cocoa Powder 7

Praline Ganache (Macaron)

Whipping cream 150
Milk chocolate 75
Praline 75
Butter 53

Macador Ganache (Macaron)

Passion fruit purée 125
Milk Chocolate 40% 225
Creamy Butter 50

Peanut Ganache (Monde Fonton)

300gr Cream 1500
35gr Trimonele 175
35gr Glucose 175
290 Dark chocolate 1450
55 Peanut butter 275
12 Mawo Gelatin 60
Coffee Extract

Pistachio Ganache (Macaron)

Whipping cream 150
white chocolate 150
Pistachio Paste 23
Grounded Pistachio 23
Pistachio flavor Q5

Chocolate caramel Ganache (macaron)

sugar 55
Butter 10
Salt Q5
Whipping cream 125
64% Dark Chocolate 125
40% Milk Chocolate 63

Salted caramel Ganache (macaron)

sugar 150
 Whipping cream 168
Butter 178

Chocolate Sauce
500 - Dark Chocolate 1500
500 - Milk Chocolate 1500
250 - Praline 750
1000 - Corn Oil 3000
250 - Icing sugar 750
150 - Cocoa Powder 450

Swiss Roll
Whole eggs 330
sugar 65
Milk 80
Flour T55 100
Corn oil 60
Vannilla
170℃ 35 mins

Strawberry Sauce
Frozen Strawberry 2500
water Rose Syrup 500
sugar 1250
water 1000
Lemon Juice 120
NH Pectin 20
Red Color Q5
Blueberry Flavour Q5
Vannilla Q5

Final Weight 2400

monin 850
150
water 1000
strawberry pcs 100-110 pcs
strawberry in 1 bag 20 pcs

Mimosa Cheese Cake

Egg 310
1 sugar 180
Trimoline 20
Vanilla extract 4
Butter 40
2
Milk 60
Cream Cheese 80
3 Flour T55 180
170℃ 35 mins

Coconut Mouse
Coconut Puni 500
Yolk 100
Sugar 85
Corn Starch 40
Butter 20
Gelatin Sheet 6
Whipping cream 250
Cream need to be shaken

Chocolate Terrine
Milk 1000
Whipping cream 400
Cocoa Powder 50
Corn Starch 60
sugar 100
Dark Chocolate 280
Gelatine 5
Salt 1

Diplomate Cream
Milk 300
Egg Yolk 100
Sugar 110
Corn starch 15
Gelatine Mass 36
Whipping cream 300
Vannilla Paste Q5

New York Cheesecake

Cream Cheese 700
sugar 200
Salt 2
Sour Cream 320
Lemon Juice 30
Whole eggs 240
Corn Starch 50
Whipping cream 220
Vannilla Q5
Salt Q5
170℃ 60 mins

Sansebstoon Cheese cake

 Sansebstoon Cheese cake
Cream Cheese 11.25
Cream 6000
sugar 2500
Whole eggs 3750
Flour T55 380
Corn Flour 120
Lemon Juice 150
Vannilla 50
Salt 10

Shortcrust Pastry
Butter 400
Icing Sugar 500
Flour T55 1000
Whole eggs 220
Salt Q5
Vannilla Q5
150 ℃ 25 - 30mins

Dark Chocolate Mousse

Sugar 90 110
Egg Yolks 120 145
Whole eggs 45 55
Dark chocolate 200 243
Milk chocolate 137 166
Whipped cream 412 500

Crêpe
Eggs 125
Milk 200
Water 125
Sugar icing 42
Corn oil 27
Vanilla extract Q5
Flour T55 125
Salt Q5
White 2g

Lemon Cream
Lemon juice or puree 90g
Whole eggs 115g
Sugar 125g
Vanilla extract Q5
Salt Q5
Gelatin mass 12g
Butter 125g

Clear Glaze
Water 650g
Sugar 700g
Glucose 200g
NH peetine 24g
Citric acid Q5
Vanilla pod Q5

Hard Syrup
Water 1000 g
Sugar 850 g
Trimoline 350 g

Blueberry Sauce
Blueberry coin 595
Hand syrup sugar 100

Candy Sugar
White sugar 1000 g
Glucose syrup 350 g
Water 350 g
Tartaric acid solution 1:1 6 drops
Colour Q5

Chocolate Castella
Whole eggs - separate 5 pcs
Cake flavour 80 g
Cocoa powder 25 g
Milk 130 g
Vegetable oil 65 g
Salt 1g
Sugar 110 g

Caramel Butter Cream

Water 80 g
Caramel Powder 195 g
Whole eggs 80 g
Butter 225 g
Bailey 20 g
Salt Q5
Cream of tartar Q5
117 -121 °C
 Chantilly Cream
Whipping cream 400/500
mascarpone 135/170
Icing Sugar 25/31
Vanilla extract Q5/Q5

Oreo 200 g

Chocolate Gianduja Sauce

Dark chocolate 500 g
Milk chocolate 500 g
Praliné 500 g
Oil 1500 g
Icing sugar 250 g
Cocoa powder 150 g

Strawberry Sauce
Frozen strawberry 2500 g
Monin rose syrup 500 g
Sugar 1250 g
Water 1000 g
Lemon juice 120 g
NH pectin 20 g
Butter 20 g
Red colour Q5

Salted Caramel Sauce

Sugar 1800 g
Butter 400 g
Cream 3000 g
Vanilla extract Q5
Salted Caramel Sauce 22 g
Glucose 150 g
Vanilla 20 g

Cheese Mousse
Cream cheese 235
Sweetened condensed milk 25
Sugar 70
Egg yolks 40
Gelatin mass 21
Vanilla Q5
Whipped cream 145

Japanese cheesecake
 Japanese cheesecake
6" mold
Cream cheese 120
Milk chocolate 100
Butter 25
Flour T55 16
Corn starch 10
Salt
Egg yolks 46
Vanilla extract Q5
Egg whites 92
Sugar 50

195°C = 15 mins
Open the door 2 mins
150°C = 20 mins
Open the door 1 min
130°C = 20 mins
Open the door 1 mins
110°C = 25 mins
Rest in oven 10 mins

Coffee Butter Cream

Water 80 g
Sugar 195 g
Whole eggs 80 g
Butter 225 g
Salt Q5
Coffee paste Q5
Cream of tartar Q5

Choux Sponge
Milk 50 g
Butter 35 g
Flour T55 50 g
Egg yolks 55 g
Wjole eggs 35 g
Vanilla paste Q5
Salt Q5
Egg whites 90 g
Sugar 45 g
180°C 6-8 minutes

Cheese Terrine
Cream cheese 340 g
Whipping cream 480 g
Milk 480 g
Sugar 150 g
Cornstarch 45 g
Gelatin 15 g
Vanilla extract 8g
Salt Q5
Lemon juice 25 g

Basque Burnt Cheesecake

Cream cheese 5.625 1125 g
Cream 3000 600 g
Sugar 1250 250 g
Whole eggs 1875 375 G
Flour T55 190 38 G
Corn starch 60 12 G
Lemon juice 75 15 G
Salt 11.400 Q5
Vanilla (2.280) Q5

Cream Cheese Filling

Philladelphia 300 g
Sweetened condensed milk 300 g
Butter (melted) 40 g
Lemon juice 15 g
Yogurt 120 g
Whipping cream 120 g
Gelatin mass 36 g
Salt 1g
Vanilla extract 2g

Cold Cheesecake
Cream cheesecake 150 g
Powdered sugar 40 g
Whipping cream 120 g
Lemon juice 1g
Vanilla 9.5

Peanut Butter Lava Cake

Dark chocolate 170 g
Butter 115 g
Flour T55 31 g
Sugar icing 60 g
Whole eggs 110 g
Egg yolks 35 g
Vanilla Q5
Salt Q5 (0.7 g)

Peanut Butter Ice Cream

Milk 250 g
Cream 250 g
Egg yolks 70 g
Sugar
Stabilizer 3g
Peanut butter 200 g
Vanilla Q5
Salt Q5

Nougatine
Chopped almonds 150 g
Glucose 200 g
Sugar 500 g
Cocoa butter 50 g

Cheesecake Crumble Base

Digestive biscuit 100 g
Melted butter 40 g
Salt Q5
Vanilla Q5

Pâte de Fruit
Mango puree 500 g
Sugar 100 g
Yellow pectine 12 g
Sugar 500 g
Glucose 175 g
citric acid solution 6g
108°C
Size: 2/5 border silicone mat
size:s

Chocolate Streuzel
Cane sugar 150 g
Almond powder 150 g
Flour T55 150 g
Butter 150 g
Dark cocoa powder 20 g
Salt Q5

Soft & Jiggly Cheesecake

Cream cheese 340 g
Whipping cream 480 g
Milk 480 g
Sugar 150 g
Cornstarch 45 g
Gelatin 15 g
Vanilla extract 8g
Salt Q5
Lemon juice 25 g

Super Soft Loaf Bread

Whitw dough
Water 200 g
Flour T45 40 g
Bread Dough
Flour T45 580 g
Sugar 60 g
Salt 12 g
Yeast 10 g
Milk powder 10 g
Milk 260 g
Whole eggs 50 g
Improver Q5

Hard Syrup
Water 1000 g
Sugar 850 g
Trimoline 350 g

Pâte à choux chocolate

Water 300 g
Milk 35 g
Salt 2g
Sugar 24 g
Butter 135 g
Whole eggs 335 g
Vanilla extract Q5
Cocoa powder 60 g
Black colour Q5

Chocolate Caramelized Almonds

Almond stick 300 g
Sugar 200 g
Cocoa powder 15 g
Water 100 g
Salt Q5

Joconde Sponge
Almond powder 100 g
Icing sugar 100 g
Flour T55 32 g
Whole eggs 143 g
Egg whites 90 g
Sugar 28 g
Butter 21 g
Red colour Q5
230°C 7 minutes
Fan no: 2

Caramel Butter Cream

Water 80 g
Caramel powder 195 g
Whole eggs 80 g
Butter 225 g
Bailey 20 g
Salt Q5
Cream of tartar Q5

Chocolate Shortcrust Pastry

Butter 200
Icing sugar 250
Flour T55 500
Cocoa powder 50
Whole eggs 110
Salt Q5
Black colour Q5
180°C 15 mins

Chocolate Japanese Sponge

Oil (Warm) 150 g
Flour T55 220 g
Milk 240 g
Egg yolks 255 g
Egg whites 555 g
Sugar 240 g
Salt Q5
Cocoa powder 105 g

Streuzel
Cane sugar 150 g
Almond powder 150 g
Flour T55 150 g
Butter 150 g
Salt Q5

Candy Sugar
White sugar 1000 g
Glucose syrup 350 g
Water 350 g
Tartaric acid solution 6 drops
Colour Q5

Peanut Crémeux
Egg yolks 90 g
Sugar 45 g
Whipping cream 360 g
Creamy peanut butter 72 g
Gelatin mass 35 g
Salt 0.5 g
Vanilla extract 3g

Dulcey Ganache
Whipping Cream 200 g
Trimoline 45 g
Dulcey chocolate 295 g

Apple Compote
Golden apples 8 pcs
Sugar 50 g
Butter 15 g
Water Q5

Pastry Cream
Milk 250 g
Sugar 50 g
Egg yolks 40 g
Corn sarch 20 g
Butter 25 g
Vanilla extract or paste Q5

Craquelin Chocolate
Butter 150 g
Flour T55 75 g
Cane sugar 165 g

Red Velvet
 Red Velvet
Egg 240
H2O 240
Oil 130
Sugar 100
Almond powder 200

Whip cream 100

Trimoline 12
Glucose 12
Dulce choco 95
Peanut butter 18
Gelatin FAA59 4

Sponge Cake
Egg white 255
Sugar 180
Yolk 140
Flour 102
Corn flour 102

Coffee Butter Cream

Water 80 g
Sugar 195 g
Whole eggs 80 g
Butter 225 g
Salt Q5
Coffee paste Q5
Cream of tartar Q5
120°C

Croustillant
Milk chocolate 20 g
Praline 80 g
Feuilletine 40 g

Caramel Meringue
Egg whites 125 g
Water 75 g
Caramel powder 250 g
Caramel flavouur Q5
120°C

Peanut Ganache Montée

Whipping cream 300 g
Trimoline 35 g
Glucose 35 g
Dark chocolate 290 g
Creamy peanut butter 55 g
Gelatin mass 12 g
Coffee extract Q5

Blueberry Pie Topping

Frozen 330 g
Water 363 g
Sugar 165 g
Citric acid 0.45 g
Salt 0.45 g
Tapioca starch 11 g
Water 25 g

Nutella Ganache Piping

Cream 128 g
Nutella 39 g
Dark chocolate 193 g

Viennoise Sponge
Hazelnut powder 100
Sugar 100
Egg yolks 45
Whole eggs 85
Egg whites 180
Sugar 65
Flour T55 80

Praline Mousse
Milk chocolate 455
Egg yolks 90
Praline 230
Milk chocolate 230
Dark chocolate 230
Whipped cream 1000
Sugar 45

Nutella Ganache
Cream 100 g
Nutella 150 g
Dark chocolate 25 g
Milk chocolate 25 g

Pâte à choux
 Pâte à choux
Water 300 g
Milk 35 g
Salt 2g
Sugar 24 g
Butter 135 g
Flour T55 200 g
Whole eggs 335 g
Vanilla extract Q5

Nougatine
Chopped almonds 150 g
Glucose 200 g
Sugar 500 g
Cocoa butter 50 g