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MDR Lunch 5 Pastry

The document provides detailed recipes and plating instructions for three desserts: Pecan Pie, Lychee and Passion Fruit Mousse, and Marble Cheesecake, including their respective ingredients and preparation methods. Each dessert is designed for a specific outlet and menu, with allergen information and serving suggestions included. The recipes outline yields for multiple portions and include methods for making associated components like sauces and crusts.

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pradeep kurup
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4 views9 pages

MDR Lunch 5 Pastry

The document provides detailed recipes and plating instructions for three desserts: Pecan Pie, Lychee and Passion Fruit Mousse, and Marble Cheesecake, including their respective ingredients and preparation methods. Each dessert is designed for a specific outlet and menu, with allergen information and serving suggestions included. The recipes outline yields for multiple portions and include methods for making associated components like sauces and crusts.

Uploaded by

pradeep kurup
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Pecan pie

OUTLET: MDR MENU: 5 GALLEY: pastry deck 4 PREPARED: 12/15/2016

Mise en place: pecan pie, caramel whipped cream, pecan, chocolate twist
Pick up location: Main galley
Micros description:
Price:
Allergen:

INGREDIENTS:
 1 slice pecan pie
 ½ oz. Caramel whipped cream
 Chocolate Decoration
 1 pecan pie deep in chocolate

PLATE UP:
Yield: 1 Portion
1. Place one line of caramel whipped cream on the plate
2. Top with 1 pecan deep half in chocolate
3. Place glazed pecan pie on the side stick with caramel whipped cream
under
4. Put chocolate twist decoration as per picture

METHOD:
Caramel whipped cream
INGREDIENTS:
Yield: 70 portions
 1 qt. heavy cream
 3 oz. dulce de leche

METHOD:
1. Whipped together till nice whipped cream

Pecan pie recipe


INGREDIENTS:
Yield: 120 Portions (12 pies x 10)
 1 lb. Butter
 1.2 qt. heavy cream
 1 lb.13oz. Maple syrup
 3 lb. Brown sugar
 3 lb. Whole eggs
 2 lb. Chocolate chips
 5 lb. Pecan nuts
 10 pcs. Sweet dough pie shell

METHOD:
1. In the medium pot, bring to boil the heavy cream, butter, maple syrup,
sugar and vanilla.
2. Add the eggs while mixing (do not overcook the eggs)
3. Place sweet dough in pie plate coated with pan coating
4. Make a nice waves shape around
5. Dispose 2,5 oz. chocolate chip in each pie
6. Then 8 oz. chopped walnut
7. Fill up with 1 lb. pecan mix till the edge
8. Bake at 180 C till set around 35 minutes
9. Cool down, glaze with apricot glaze and slice each pie in 10

Sweet dough recipe


INGREDIENTS:
 8 lb. butter
 2lb.8oz. sugar
 ½ oz. salt
 2 lb.10oz.eggs
 10 lb. cake flour
 2lb.8oz. almond flour
 2 oz. vanilla
METHOD:
1. In a mixing bowl with paddle mix butter and sugar
2. Add salt and eggs
3. Add vanilla, cake flour and almond flour
4. Do not over mix and always mix in 1 st speed
5. Reserve in plastic tray and cool down till needed
Lychee and passion fruit mousse

OUTLET: MDR MENU: 5 GALLEY: pastry deck 4 PREPARED: 12/15/2016

Mise en place:
Pick up location: Main galley
Micros description:
Price:
Allergen: Gluten free

INGREDIENTS:
 3 oz. passion fruit curd
 1 oz. raspberry
 1 oz. lychee

PLATE UP:
Yield: 1 Portion
1. Place 1 oz. of Passion Fruit curd in the bottom the glass
2. Place 3 raspberries and 2 half lychee
3. Then pipe 2 oz. of passion fruit curd on top
4. Garnished with 1 raspberry and 3 half lychee

METHOD:
Passion fruit curd recipe
INGREDIENTS:
Yield: 80 Portions
 6 lb. Passion fruit Puree
 4 oz. Egg Whole
 4 oz. Egg yolk
 4 lb. Sugar granulated
 19 leaves Gelatin
 4 lb. Butter
 1 oz. Vanilla bean
 1 pinch Salt

METHOD:

1. Bloom sheet gelatin in the water and set aside


2. Combine eggs and egg yolk in a metal bowl
3. Blend Passion fruit puree, Sugar, Salt and Vanilla in to cracked eggs and
yolks
4. Place contents into a pot begins to cook over a medium heat while stirring
5. Add the bloomed gelatin and continue to cook to a boil
6. Add diced butter and continue to whisk to make sure all the butter has
been melted
7. Process curd in the blender to emulsify the butter into the curd then pass
through a chinois to achieve a smooth creamy blend
8. Once all of the curd has been processed, Poor on to the hotel pan and
place a piece of plastic directly on top of the curd
9. Cool in the refrigerator overnight
10. Next day, whip cold passion fruit curd in a mixer till fluffy
11. Warm with the torch if needed to make it smooth
12. Pipe as per the method below and chill before the service
Marble cheesecake

OUTLET: MDR MENU: 5 GALLEY: Pastry deck 4 PREPARED: 12/15/2016

Mise en place: marble cheesecake, chocolate sauce, vanilla sauce, strawberry


Pick up location: pastry deck 4
Micros description:
Price:
Allergen:

INGREDIENTS:
 1 pc. Cheese Cake cut in 16
 1tbsp. Chocolate Sauce
 1 tsp. Vanilla Sauce
 ½ pc. Strawberry Fresh
 1 tsp. of Chocolate shaving
 1 tbsp. Apricot glaze

PLATE UP:
Yield: 1 Portion
1. Place a big drop of chocolate sauce on the plate
2. Place the vanilla sauce in the middle of the chocolate sauce and drizzle
with knives
3. Place the half piece of fresh strawberry beside of chocolate sauce
4. Put the cheesecake on the middle of the plate and garnish with
chocolate saving

METHOD:
Cheesecake batter recipe
INGREDIENTS:
Yield: 90 Portions (5 rings 8” cut in 16)
 35 lb. cheesecake frozen batter mix
 4 oz. cocoa paste

METHOD:

1. Defrost cheese cake mix a day before


2. In a mixing bowl with paddle, mix cheesecake mix in 1st speed till well mix
3. Divide the mix in 2
4. Mix cocoa paste in half mix and
5. Poor 1 lb. 12oz. of each mix on each ring with aluminum foil and graham
crackers
6. Marble with a knives
7. Bake at 130 C on Bain Marie around 2 hours exhaust closed
8. Cool down before service
9. Glaze
10. Cut in 16 pieces

Graham crackers recipe


INGREDIENTS:
Yield: 90 Portions (5 rings 8 “)
 2 lb. 8oz. graham crackers
 1 lb. butter
 8 oz. sugar

METHOD:

1. Combine all ingredients together by hand


2. Adjust butter if needed
3. We have to get a ball when we press in the hand
4. Wrap the bottom of the ring with aluminum foil
5. Dispose 12 oz. of graham crackers mix in each ring
6. Press by hand to level
7. Bake 10 minutes at 180 C
8. Remove from the oven then fill up with 3 lb.8oz. cheesecake mix

Chocolate sauce recipe


INGREDIENTS:
Yield: 100 Portions
 2 lb. Sugar
 3 lb. Water
 1lb.8oz. Cocoa powder
 8 oz. Dark Chocolate

METHOD:

1. Mix water and sugar bring to boil for 7 minutes


2. Take out heat and add chocolate and cocoa powder then mix well
3. Strain the mixture

Vanilla sauce recipe


INGREDIENTS:
Yield: 100 Portions
 4 lb. Milk
 2 lb. One by one Sugar
 2 lb. Egg yolk
 1 oz. Vanilla Paste
 1 oz. Cornstarch

METHOD:

1. Bring to boil milk


2. Mix one by one Sugar, egg yolk, vanilla paste and cornstarch
3. Temper gradually with 1/3 of the milk
4. Put into the boil milk and boil for 3 minutes

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