CHOCOLATE TERRINE

CHOCOLATE TERRINE

Ingredients A

·         2 tsp gelatine

·         3 tbsp water

Ingredients B

·         400gm dark chocolate

·         400gm white chocolate

Ingredients C

·         4 egg yolks

Ingredients D

·         4 egg white

Ingredients E

·         400gm whipped cream (dairy)

METHOD

Lightly oil an 8 1/2-by-4 1/2-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing the ends to drape over the sides. (I lay two pieces of plastic wrap crosswise in the pan, overlapping in the center.) Place the pan in the freezer.

Place a large heatproof bowl over a pan of simmering water. Place the butter in the bowl, then the chocolate and coffee powder and heat until just melted, stirring occasionally with a rubber spatula. As soon as the chocolate and butter are melted, take the bowl off the heat and whisk in, one at a time, and in order, first the confectioners' sugar, then the cocoa powder, egg yolks, Cognac and salt. Set the bowl aside for 15 minutes to cool.

Place the egg whites and granulated sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the whites form firm but not dry peaks. Fold the whites into the cooled chocolate mixture with a rubber spatula.

Without cleaning the bowl or whisk attachment, pour the cream and vanilla into the bowl and beat on high speed until it forms firm peaks. Fold the cream carefully but thoroughly into the chocolate mixture. Pour into the prepared loaf pan, smooth the top, fold the plastic wrap over the top and chill for 4 hours or overnight.

CHOCOLATE PRODUCT

CHOCOLATE PRODUCT

Ingredients

·         Dark chocolate

·         White chocolate

MELTS TEMPERATURES

Chocolate melts best at temperatures between 104 and 113 degrees F (40 and 50 degrees C). The process starts around the low 90 degrees F when the cocoa butter in it starts to he. One drop of water in the melted chocolate will cause it to seize

Method

1.       Use a printable guide inserted into a sheet protector or placed under semi-translucent parchment or wax paper to get started, if desired.

2.       Transfer the tempered chocolate to a squeeze bottle or small piping or ziptop bag with a small hole snipped in one corner. Hold bag about 1-inch above the sheet then gently squeeze, tracing the designers. Squeeze with even pressure but stop before you think you should as the chocolate will continue flowing.

3.       Fill any gaps with the tip of a toothpick. Allow the chocolate to set completely in the fridge, about 15 minutes, before carefully peeling and placing on your cupcakes.at.

VANILLA SPONGE CAKE & YAM SPONGE CAKE

VANILLA SPONGE CAKE & YAM SPONGE  CAKE

VANILLA SPONGE CAKE

INGREDIENTS

No.

Ingredient

Quantity / unit

• Flour 250 gm
• Castor Sugar 250 gm
• Baking Powder 1 tsp
• Eggs 8 nos
• Vanilla essence 1 tbsp
• Melted Butter 125 gm
• Water 100 ml
• Ovallatte 25 gm
• Salt  ¼ tsp

Method: 

1.       Sift flour, baking powder and salt.

2.       In the mixing bowl, mix well the sifted flour, ovallete  and sugar.

3.       Slowly pour in eggs and vanilla essence, then beat at medium speed until well-combined.

4.       Turn to high speed then por in water slowly and beat until the mixture fluffy.

5.       Lastly, slowly pour in the melted butter and mix well.

6.       Bake at 180’c for 30- 40 minutes. 

YAM SPONGE  CAKE

INGREDIENTS

No.	Ingredient	Quantity / unit
1.	Flour	250gm
2.	Castor sugar	250gm
3.	Baking powder	1tsp
4.	Eggs	8nos
5.	Yam  essence	1tbsp
6.	Melted butter	125gm
7.	Water	100ml
8.	Salt	¼ tsp
9.	Ovallette	25gm
10.	Coloring purple	1tbsp

Method:

1.       Sift flour, baking powder and salt.

2.       In the mixing bowl, mix well the sifted flour, ovallete  and sugar.

3.       Slowly pour in eggs and yam essence and color purple, then beat at medium speed until well-combined.

4.       Turn to high speed then por in water slowly and beat until the mixture fluffy.

5.       Lastly, slowly pour in the melted butter and mix well.

6.       Bake at 180’c for 30- 40 minutes.

AMERICAN CHOCOLATE CAKE AND FONDANT SOLUTION

AMERICAN CHOCOLATE CAKE AND FONDANT SOLUTION

AMERICAN CHOCOLATE CAKE

Ingredients

·         370gm castor sugar

·         250gm butter

·         4 nos eggs

·         1 tbsp vanilla essence

·         320gm cake flour

·         1 tsp baking powder

·         1 tsp baking soda

·         100gm cocoa powder

·         280gm hot water

Method

1.       Beat sugar and butter at medium speed until fluffy and smooth.

2.       Sift flour. Baking soda and baking powder together.

3.       Mix cocoa powder and hot water, strain and cool it.

4.       Add in eggs and continue mixing until well blended.

5.       Add in flour mixture alternately with cocoa mixture.

6.       Pour in a greased mould.

7.       Bake at 170c for 45 minutes.

FONDANT SOLUTION

Ingredients

·         60gm water

·         1 tbsp gelatin

·         1 tbsp glycerine

·         2 tbsp shortening

·         130gm liquid glucose

·         900gm icing sugar (shifted)

·         1 tbsp vanilin

Method

1.       Sprinkle gelatin over the water, leave until spongy.

2.       Using double boil method dissolves the gelatine mixture.

3.       Then, add in glucose, glycerine and shortening and let it well dissolved.

4.       In the mixer, put the icing sugar and vanillin, then slowly pour the warm mixture and slowly knead until the sugar form dough-like texture.

5.       Wrap in plastic and store in an airtight container in a cool and dry place.

6.       To use, roll out on a surface dusted with icing sugar or corn flour.

TIRAMISU

TIRAMISU

Ingredients A

·         2 nos egg yolk

·         1 nos egg

·         50gm castor sugar

Ingredients B

·         250gm mascarpone cheese

Ingredients C

·         1 ¼ tbsp gelatine powder

·         40ml water

Ingredients D

·         200gm whipping cream (whipped)

METHOD

1.       Beat (A) till smooth and light

2.       Add (B) till well blended

3.       Mix (C) and melt it over double boiler.

4.       Mix (AB) + (C) + (D).

5.       Mosten sponge fingers with coffee syrup. Place first layer in a 9 ring.

6.       Pour half of mixture, put another layer of moisteb sponge fingers and finish with balance mixture.

DANISH PRODUCTS WITH PUFF PASTRY PRODUCTS

DANISH PRODUCTS WITH PUFF PASTRY PRODUCTS

Croissant

Ingredients A

·         210gm bread flour

·         90gm plain flour

·         30gm castor sugar

·         15gm milk powder

·         2 tsp instant yeast

·         1 tsp salt

Ingredients B

·         180ml Cold water

Ingredients C

·         45gm butter

Ingredients D

·         120gm danish butter

Method

1.       Mix (A) till well blended. Add (B) and knead to form a dough.

2.       Add (C), knead to form a smooth and elastic dough. Roll into rectaangular shape. Wrap the dough with clear film and put it in the freezer for 1 hour.

3.       Let the dough prove for 50-60minutes or till it double its size.

4.       Portion, 2nd proofing and bake at 190c for 15-20 minutes.

PUFF PASTRY

Ingredients A

·         400gm cake flour

·         50gm butter

·         220gm water

·         ¼ tsp salt

Ingredients B

·         300 gm pastry margerine

Method

1.       Mix (A) to form smooth dough. Let it rest for 15minutes before start the folding procedures.

PASTRY CREAM

Ingredients

·         500ml milk

·         1 nos egg

·         1 no egg yolk

·         50gm custard powder

·         100gm castor sugar

·         ½ tsp vanilla essence

Method

2.       In a heavy sauce pan, disslove the sugar in the milk.

3.       With a whip, beat the eggs and pour in the milk mixture. Add in custard powder and vanilla essence.

4.       Bring the mixture to the heat and bring to a boil, stirring constantly.

5.       When the mixture comes to a boil and thickens, remove from the heat.

6.       Cool and chill as quickly as possible.

7.       For filling pastries such as eclair and cream puff, whip the chilled pastry cream until smooth before using.

GROUP ASSIGNMENT

CHECKER BOARD COOKIES

INGREDIENTS

• 125 gm Butter 

•  65  gm Castor Sugar

•  200 gm Soft Flour

•   8    gm Coca Powder 

METHOD

1.    Place the fat and sugar, in the mixing bowl, cream until the mix is light and fluffy.

2.    Sift in the flour and cocoa powder. Mix until just combined.

3.    Rest the dough in a refrigerator.

4.    Roll out one sheet od white dough and one sheet of chocolate dough. Egg wash one sheet and lay the second sheet on top. Cut the double sheet of dough in half.

5.    Egg washes one sheet and lay the second on top so that you have four altering colors. Cut off into slices.

6.    Lay the first strip and then lay a second strip on top with the color reserved. Egg washes the top. Repeat with the remaining two strips.

7.    Wrap in the thin sheet of dough, chill, slice and bake.

8.    Cool completely on the wire rack, then store in airtight containers or plastics

And We Make 20 of them then we just multi 20 th ingredients