MANUAL OF FRENCH PASTRY IV
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ScribdTranslationsMANUAL OF FRENCH PASTRY IV
Uploaded by
ScribdTranslationsFRENCH IV
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MAJORQUE
Chocolate biscuit
Ingredients
Egg whites .100 kg
Refined sugar .100 kg
Egg .040 kg
Yolks .080 kg
Flour .020 kg
Cocoa .018 kg
Almond powder .033 kg
Melted butter .020 kg
Cocoa paste .020 kg
Method of preparation:
Creamy dairy chocolate
Ingredients
Whipping cream .120 lt
Egg yolks 20 gr
Milk chocolate 90 gr
Gelatin powder 4 gr
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Creamy chocolate cream
Ingredients
Milk .100 kg
Cream .125 kg
Glucose .125 kg
Dark chocolate .230 kg
Gelatin powder .009 kg
Whipped cream .300 kg
Technique:
Exotic confit
Ingredients:
Mango puree .130 kg
Passion fruit puree .075 kg
Inverted sugar .035 kg
Refined sugar .050 kg
Citrus pectin .006 kg
Gelatin sheet .004 kg
Technique:
Hazelnut croustillant:
Ingredients
Butter .050 kg
Muscovado sugar .050 kg
Hazelnut powder .050 kg
Flour .050 kg
Almond chips .030 kg
Dairy coverage .070 kg
Hazelnut praline .080 kg
Cake base 1 pc
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VIOLINE
Honey and cinnamon biscuit
Egg whites .100 kg
Refined sugar .050 kg
Honey .070 kg
Egg .050 kg
Egg yolk .020 kg
Flour .040 kg
Almond powder .030 kg
Melted butter .025 kg
Technique:
Vanilla and lemon cream:
Ingredients.
Milk .250 lt
Cream .120 lt
Vanilla pod ½pc
Lemon zest 4 pcs
Egg yolk .040 kg
Refined sugar .090 kg
Corn starch .020 kg
Dark chocolate .050 kg
Gelatin powder .009 kg
Whipped cream .200 lt
Technique:
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Cassis confit:
Ingredients:
Sugar .250 kg
Blackcurrant puree .200 kg
Strawberry puree .060 kg
Inverted sugar .070 kg
Sugar .040 kg
Pectin .010 kg
Gelatin sheet 3 pcs.
Technique:
Translucent frosting:
Sugar .210 kg
Glucose .210 kg
Water .080 lt
Condensed milk .120 kg
Gelatin powder .020 kg
White chocolate .200 kg
Cake base 1 pc
Dark chocolate .100 kg
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EMOTION ISPAHAN (PH)
Macaron:
Ingredients
Fresh egg whites .130 kg
Refined sugar .130 kg
Almond powder .125 kg
Powdered sugar .125 kg
Red water-soluble dye c/s
Technique:
Rose pastry cream:
Ingredients.
Milk .200 lt
Yolks .040 kg
Sugar .070 kg
Corn starch .020 kg
Vanilla .005 lts
Butter .020 kg
Technique:
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Lychee compote
Lychee puree .200 kg
Sugar .100 kg
Inverted sugar .050 kg
Water .050 kg
Pectin .007 kg
Gelatin sheet 4 pcs
Citric acid 1 pinch.
Raspberries .150 kg
Cake base 1 pc
Decoration:
Small Pansy Flowers 8 pcs
White chocolate blanc satin .150 kg
Guitar paper 2 sheets
Whipping cream .100 ml
Milk chocolate .080
Gelatin sheet 2 pcs
Disposable sleeve 1 pc.
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