CAKO

ADVANCE PATISSERIE

(WEEK 2)

Hot Chocolate Souffle

Chocolate Fondant

Vanilla Sauce

Lesson Learned:

Proper folding must be applied so that the cake or the batter would not lose its bubbles. Proper Whipping is needed to attain certain level whipping which is essential in making meringue and in cooking custard you must first temper the egg yolk with the hot milk so that it would not be

cooked and become boiled or poached,

Hot Chocolate Soufflé

85 g Chocolate Coverture , Dark

20 g Butter , Unsalted

2 pcs Egg yolks

25 g Sugar , White

2 tsp Lemon juice (1/4 pc lemon)

METHODS OF WORK

1. Coat the inside of the ramekin with a film of softened butter and sugar dust.2. Melt the butter and chocolate together in a mixing bowl over bain-marie , gentle stirring

to blend . Blend the egg yolks into the chocolate mixture and set aside3. Prepare the French meringue , whip the egg whites , sugar and lime juice on medium

speed with the whip attachment until medium peak form .4. Gently blend the meringue into the chocolate base . Fold in the remaining meringue,

thoroughly incorporating it .5. Portion the soufflé mixture into the prepared ramikins.6. Bake at 200°C until fully rise about 10 minutes. Sprinkle icing sugar on the soufflé and

serve immediately

VANILLA SAUCE

3 pcs Egg yolk

75 g Sugar , white

125 g Milk , Fresh

125 g Cream , all-purpose

Vanilla extract

Methods of work

1. Combine the milk and cream and half of the sugar in a sauce pan bring to boil.2. Blend the egg yolks and sugar in a mixing bowl using a whisk.3. Temper the egg yolks by gradually adding the hot milk , whipping constantly and cook

until the mixture thickens enough to coat the back of the spoon .4. Strain the sauce into a metal container and stir in the vanilla extract.5. Stir the sauce occasionally to ensure quick and even cooling.6. Cover Tightly with plastic wrap and store under refrigeration.

CHOCOLATE FONDANT

100 g Butter , unsalted

95 g Chocolate compound , dark

2 pcs Egg yolks

2 pcs Eggs

100 g Sugar , powdered

35 g Flour , all-purpose

METHODS OF WORK

1. Get the mold ready . Brush the melted butter all over the inside of the mold.2. Melt the dark chocolate and butter together on the bain-marie .3. In a separated bowl , whisk the eggs and yolks together . Sift the powdered sugar and

flour into the eggs , and then beat together .4. Pour the melted chocolate into the egg mixture , beating well between each addition ,

until all the chocolate is added and the mixture is completely combined .5. Pour the fondant to the mold and bake in a preheated 200°C oven for 7-10 minutes .

ADVANCE PATISSERIE

(WEEK 3)

CHOCOLATE TEMPERING

CHOCOLATE DÉCOR

Molded, Mendiant, Rochers, Truffles

Lesson Learned:

Tempering chocolate is essential to give it a certain shine and certain crisp. Temperature is considered to achieve the exact look of tempered chocolate.

CHOCOLATE CANDY

200 g Chocolate couverture , white

200 g Chocolate couverture , dark

FINISHING PRODUCTS:

Mendiants

20 g Raisins

20 g Cashew nuts , whole

3 pcs Cherries , maraschino

Rochers

120 g Almond , sliced

20 g Sugar , white

Truffles


200 g Chocolate couverture , milk

20 g Cocoa powder

Methods of Work

1. Melt the chocolates on the bain-marie , Gently stir the chocolate occasionally as it melts.

2. Remove the chocolate from the bain-marie , cool it on the marble surface and then spread back and forth with a spatula.

3. Rewarm the chocolate on the bain-marie

ADVANCE PATISSERIE

(WEEK 4)

MANGO BAVARIAN:

SPONGE CAKE

MANGO BAVARIAN CREAM

MANGO COULIS

PATE DÉCOR

Lesson Learned:

Meringue gives the cake fluffiness and or softness while gelatin gives cream a body and a structure.

Mango Coulis

200 g Mango puree

100 g Sugar , white

1 sachet Gelatin powder , unflavored

Methods of Work

1. Bloom the gelatin in cold water.2. Boil the mango over medium heat , and then add sugar in a sauce pan .

Simmer , stirring until the sugar has dissolved , about 5-10 minutes.3. Add some gelatin and stir until fully incorporated.4. Adjust the flavor balance with sugar , if necessary.5. Pour in a tray , cover with plastic wrapper and store in the refrigerator for later use.

PATE DÉCOR

50 g Butter , unslated


1 pc Egg white

50 g Flour , all-purpose

Food Coloring:

2 bot Green

2 bot Yellow

2 bot Red

Methods of work

1. Combine he butter , powdered sugar and egg white in a mixing bowl . After whisking constantly , add the flour.

2. Pour the mixture on a silpat and spread it in an even layer on the wax sheet.3. Decorate with the tools .4. Store in the refrigerator for later use .

SPONGE CAKE

60 g Butter , unsalted(melted)


4 pcs Egg yolk

5 ml Vanilla extract

4 pcs Egg whites

40 g Sugar , white

50 g Flour cake

Methods of work

1. Combine the butter , sugar and egg yolks in a mixing bowl . After whisking , add vanilla .2. In a bowl mixer with whip attachment , combine the egg whites and sugar in a high

speed , until stiff peaks.3. Fold in the meringue into the egg yolk mixture , sift in the flour into the mixture while

folding.4. Pour the sponge on the pate décor and bake at 180° C about 10 minutes.5. Cool , cut to fit sides and bottom of cake ring , set aside.

MANGO BAVARIAN CREAM

2 sachet Gelatin powder , unflavored


Crème Anglaise:

5 pcs Egg yolk

125 g Sugar , white

125 g Milk , fresh


300 g Mango Coulis

Methods of work

1. Bloom the gelatin in the cold water and melt .2. Whip the cream to soft peaks . Cover and reserve under refrigerator.

Crème Anglaise:

1. Combine the milk and cream and half of the sugar in a sauce pan and bring to boil.2. Blend the egg yolk and sugar in a mixing bowl using a whisk.3. Temper the egg yolks by gradually adding the hot milk , whipping constantly and

cooking until the mixture thickens enough to coat the back of the spoon .4. Strain the sauce into a metal container and stir in the vanilla extract.5. Stir the sauce occasionally to ensure quick and even cooling.6. Cover tightly with plastic wrap and store under refrigeration.

ADVANCE PATISSERIE

WEEK 5

CROQUEMBOUSHE:

Pate Choux

Crème Patissier

Caramel

Lesson Learned:

In mixing the egg with the dough make sure that the dough is cool enough to let the egg mic thoroughly with the dough. Too much heat will cook the egg. Proper caramelization is needed to develop certain strength in sugar which will make it more stable as it cool. Be careful as melted

sugar can cause immediate burn in the skin if touched by bare hands.

CHOUX PASTE

QTY INGREDIENTS

250 mL Water

100 g Unsalted Butter

5 g Sugar

2.5 g Salt

150 g Flour

4 pcs Egg

METHOD OF WORK

1. Bring the water, salt and butter to boil, stirring constantly, once the butter has melted, add the flour all at once and stir vigorously to combine.

2. Continue to stir until the mixture forms a mass and pulls away from the sides of the pan.

3. Transfer the mixture to the mixer and beat briefly on medium speed using paddle attachment.

4. Add one egg at a time. Beat until smooth. Check the consistency of the dough. Stop adding eggs when the dough slowly slides down the paddle.

5. The choux paste is ready to be piped and baked.(180°c for 25-40 minutes)

6. For a shiny finish, egg wash the choux paste prior to baking.

PASTRY CREAM

QTY INGREDIENTS

500 mL Fresh Milk

75 g White Sugar

1 whole Egg

1 pc Egg Yolk

30 g Cornstarch

50 g Unsalted Butter

5 mL Vanilla Extract

Whip Cream

METHOD OF WORK

1. In a heavy saucepan, dissolve the sugar in milk and bring just to a boil.

2. Using wire whisk, whip whole egg and egg yolk in a bowl.

3. Sift the cornstarch and flour into the egg. Mix until perfectly smooth.

4. Temper the egg mixture slowly by slowly beating in the hot milk in a thin stream.

5. Return the mixture to the heat and bring to a boil. Stir continuously.

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

7. Stir in the butter and vanilla extract. Mix until the butter is melted and completely blended.

8. Pour into a clean shallow pan. Cover with plastic, touching directly in contact with the surface of the cream to prevent a crust from forming.

CARAMEL

QTY INGREDIENTS

400 g White Sugar

60 mL Water

10 mL White Vinegar

METHOD OF WORK

1. Put sugar in a heavy bottomed saucepot. Add just enough water to wet the sugar. Add the Vinegar.

2. Boil sugar until caramel stage.

3. Shock pot on a bowl with cold water to stop caramel from cooking further.

ADVANCE PATISSERIE

WEEK 6Rolled Fondant

WEEK 7Rolled Fondant

Gum Paste

Lesson Learned:

Don’t over kneed the fondant because it might get harder or tough. If it becomes dry or sticky, shortening, cornstarch or powdered sugar will do the work. Immediately cover it by cling wrap when not in use.

ROLLED FONDANT

QTY INGREDIENTS

140 g Water

20 g Gelatin

10 g Glycerin

150 g Glucose

1 kg Powdered Sugar

15 g Thylose

METHOD OF WORK

1. Bloom the gelatin. Melt the gelatin with water in a saucepan.

2. Add glycerin and glucose. Stir continuously until it melts.

3. Add mixture to the powdered sugar. Knead it. Add the thylose.

4. Knead it until you reach the desired consistency.

GUM PASTE

QTY INGREDIENTS

2 pcs Egg White

1 kg Powdered Sugar

15 g Thylose

METHOD OF WORK

1. Mix the egg whites in mixer. Add the powdered sugar until you reached the desired consistency.

2. Knead. Add the thylose. Knead again.

3. Immediately cover it with clingwrap.

ADVANCE PATISSERIE

WEEK 6

Baguette Bread

Multi – cereal Bread

Lesson Learned:

Yeast must be carefully activated. Inactive yeast will result of dough not raising up. In making bread gluten must be develop by kneading the dough which will help to make or construct a strength in the dough. Too

much kneading will result to a hard and tough bread.

BAGUETTE BREAD

POOLISH:

QTY INGREDIENTS

200 g Bread Flour

200 g Water

1.25 9 Yeast, instant

FINAL DOUGH:

QTY INGREDIENTS

400 g Bread Flour

150 – 175 mL Water

7 g Yeast, instant

10 g Salt

METHOD OF WORK:

1. Prepare the poolish the night before.

2. Combine the final dough and the polish.

3. The baguette should be 250 g and 14” long.

4. 4 – 5 scoring

5. Finish mixing and start resting the dough for 40 minutes. Stretch and fold it and let it again for 40 minutes.

6. Dividing the dough 250 g for each and preshaped to log shape. Let it rest for 15 minutes and start doing final shape.

7. Final shape and let it proof for 40 mins.

8. Bake until golden brown.

MULTI-CEREAL BREAD

QTY INGREDIENTS

300 g Bread Flour

¼ tsp Salt

6 g Yeast, instant

150 – 175 mL Water

MULTIGRAIN MIX (soaker):

QTY INGREDIENTS

25 g Wheat Bran

50 g Sunflower Seed

25 g Rolled Oatmeal

25 g Flax Seed

25 g White Sesame Seed

200 mL Hot Water

¼ tsp Salt

Mix together. Rest for 1 hour.

METHOD OF WORK:

1. Combine the bread flour, multigrain mix and yeast. Mix on low speed with the dough using hook attachment to incorporate.

2. Knead by hands for 10 mins. Form into a ball and cover with clingwrap.

3. Bulk ferment the dough until nearly doubled. Fold gently.

4. Divide the dough into pieces 175 g each. Pre-shape the dough. Let the dough rest. Cover until relaxed.

5. Bake at 200°c until the crust is golden brown.

ADVANCE PATISSERIE

WEEK 9Ice-Cream

Sorbet

Tuile

Lesson Learned:

Temperature is one key factor in making ice desserts. Flavor from custard base ice cream is more flavorful than French style ice cream because French style ice cream are more of water base which can lose the flavor if

the water melts from the ice.

Mango Sorbet

500 g Sugar, White

200 ml Water

2 g Mango Puree

150 ml Corn Syrup

3 pcs Egg White

Method of Work

Simple Syrup:

1. Put the sugar and water in a pan over low heat; stir until the sugar has dissolved.

2. Increase the heat; bring to boil for 2 minutes. Set aside to cool, the cover and refrigerate until cold.

3. Place the mango puree, egg white, and cold syrup to a blender. Mix until combined. Strain.

4. Pour the mixture into a container, cover. And put in a freezer for 1-2 hours.

5. Place the mixture into the machine and process.

6. After processing from the machine pour in a container and put in the freezer.

7. And serve.

ICE-CREAM BASE

1.5 L Fresh Milk

400 g White Sugar

6 pcs. Egg Yolk

1.5 L Heavy Cream

Optional:

200 g Dark Chocolate

Method of Work

1. Combine the milk, sugar, and chocolate. Bring just to boil over medium heat. And blend the egg yolks and cream. Stir constantly until mixture smooth and fully combined.

2. Strain into a metal container, cover and refrigerate.

3. Process in an ice-cream machine.

TUILE

50 g Butter, unsalted

50 g Bread Flour

50g Powdered Sugar

1 pc Egg White

METHOD OF WORK

1. Line sheet pan with silpat.

2. Mix the egg whites and butter together.

3. Sift together the bread flour and icing sugar.

4. Combine all and add milk extract, stir until fully incorporated.

5. Thinly spread the butter on the silpat.

6. Bake at 180°C until golden brown but stil soft, 5-8 minutes.

7. Using the rolling pin curve the tuile while still hot. Reheat as necessary to shape.

ADVANCE PATISERRIE

WEEK 10OPERA CAKE

CHOCOLATE GANACHE

BUTTER CREAM

COFFEE SYRUP

Lesson Learned:

Chilling the butter cream and ganache will help it to stabilize and will help you to easily layer your cake. In Cutting or slicing the opera cake the knife that will be used should be soak first in hot water to easily slice the

cake and maintain a smooth edge in the cake.

OPERA CAKE


100 g White Sugar

3 pcs Egg yolks

25 ml Vanilla, extract

3 pcs Egg white

80 g White sugar

75 g Cake flour

METHOD OF WORK

1. Cream the butter in a mixing bowl. After beating constantly, add the vanilla.

2. Combine the white eggs and sugar in a mixing bowl and transfer to the mixer and whip on high speed with attachment until the foam reaches maximum volume.

3. Fold the Meringue into the egg yolk mixture fold in the flour as well.

4. Pour the sponge on the tray coated with butter and bake at 180°C until 8-10 minutes.

CHOCOLATE GANACHE

150 g Chocolate

150 g All-purpose Cream

15 g Butter,unsalted

GARNISH:

150 g Chocolate

4 pcs Cherry

200 g WhiteSugar

METHOD OF WORK:

1. Boil the heavy cream in a sauce pot.

2. Heat the dark chocolate on the Bain Marie until it melts.

3. Combine the melted dark chocolate to the coiled heavy cream and add the butter, stir until smooth.

4. Cool to room temperature.

BUTTER CREAM

3 pcs Egg white

150 g White Sugar


As needed Water

METHOD OF WORK:

1. Whip eggs in a mixer fitted with a whip attachment on medium speed.

2. Sugar in a saucepan and add water just to wet the sugar and bring to a boil up to soft ball.

3. Slowly pour the hot sugar syrup into the eggs while whipping on the medium speed. Continue to whip until cool.

4. Gradually add butter, beating until incorporated.

COFFEE SYRUP

400 g Water

200 g White Sugar

20 Tbsp Coffee, powder

METHOD OF WORK:

1. Combine the coffee powder, sugar, and water in a saucepan, stirring constantly until lightly syrup in texture.

2. Serve hot or cover and refrigerate until ready to reheat and use.

ADVANCE PATISSERIE

WEEK 12RASPBERRY MILLEFUILLE:

SABLE DOUGH

STRAWBERRY GANACHE

STRAWBERRY COULIS

SESAME TUILE

Lesson Learned:

Sable dough has a sandy texture which might gave you hard time to mold and cut it. Chilling it will help to stabilize the dough and can make it easily mold . In shaping the tuile always remember that in able to mold it

freely the tuile must be hot enough to let the sugar in it melt a little bit.

SABLE DOUGH


35 g Powdered Sugar

85 g All-purpose Flour

35 g Almond powder

METHOD OF WORK

1. Line a baking sheet and flour the baking sheet.

2. Cream the butter and the sugar together.

3. Add the sifted flour and almond powder.

4. Turn the dough on lightly floured pan, and put it out. Cover with plastic wrap and chill thoroughly.

5. Roll dough on a floured table.

6. Cut the dough into a square shape and store in the refrigerator about 10-12 minutes.

7. Bake for 12 – 18 minutes.

STRAWBERRY GANACHE

75 g Strawberry Puree

50 g All-purpose Cream

25 g Glucose

150 g Chocolate compound, dark


METHOD OF WORK:

1. Combine the strawberry puree, cream, and the glucose and bring to a simmer.

2. Heat the dark chocolate on Bain Marie.

3. Pour number 1 into the dark chocolate, add the butter, and then stir gently to combine.

4. Allow to rest, covered, and store in the refrigerator for 15 minutes.

STRAWBERRY COULIS

200 g Strawberry Puree

100 g White Sugar

METHOD OF WORK

1. In a saucepan, combine the sugar at strawberry puree, bring to boil, simmer until a little over syrup consistency.

SESAME TUILE

25 g Fresh Milk


25 g Glucose

60 g White Sugar

50 g Sesame seeds, white

20 g Sesame seeds, black

12 g Bread Flour

METHOD OF WORK

1. In a food processor, finely grind the sesame seeds.

2. Boil the milk, the butter, and the glucose in the saucepan.

3. Add the sugar into the mixture, heating at 10°C

4. Blend the white and black sesame and bread flour; add the set to the mixture in number 3

5. Spread the butter on the wax sheet and refrigerate.

6. Bake the tuile for about 8 minutes until evenly golden.

ADVANCE PATISSERIE

WEEK 13

French Macarons

Butter Cream

Bread Pudding:

Bourbon Sauce

Candied apple

Lesson Learned:

In making macaron sifting the almond can help to smoothen the macaron. In able to develop a feet you should tap the macaroon to remove the air and let it develop a skin before baking. Bread pudding must have

proper binding agent to let it stand still after baking.

French Macarons

270 g Powdered sugar

180 g Almond flour

3 pcs Egg whites

75 g White sugar

Pinch Cream of tartar

Food Color

2 bottles Red

2 bottles Blue

2 bottles yellow

Methods of Work:

1. Sieve the icing sugar and ground almonds into a large mixing bowl.2. Beat egg whites until frothy, 1 to 2 minutes. Add Cream of Tartar and beat until foamy,

gradually add the white sugar and beat until stiff and shiny.3. Fold egg whites into almond mixture until combined. Mix with spatula until the mixture

sinks easily into a smooth mass.4. Transfer mixture to a pastry bag, Pipe 1-inch rounds about 1 inch apart on seal pat.5. Gently tap the baking sheet a few times on the work surface to help the macaron

mixture to settle and to break any air bubbles, then leave to dry for 20 minutes - the surface of the macaron will become smooth and shiny.

6. Bake the macarons in the preheated for 7 - 8 minutes minutes, open the door to release any steam, close the oven door and cook for a further 7 - 8 minutes.

Butter Cream

9 pcs Egg whites

450 g White sugar

900 g unsalted butter

As needed water

Methods of Work:

1. Whip eggs in the mixer fitted with whisk attachment on medium speed2. Put sugar in a sauce pan and add water just to wet the sugar and bring to a boil up to

soft ball.3. Slowly pour the hot sugar syrup into the egg white whipping on medium speed.

Continue to whip until cool.4. Gradually add the butter, beating until incorporated.

Bourbon Sauce

250 g Powdered sugar

200 g whites sugar

1 pc Eggs

15 ml White whisky

Methods of work:

1. Melt butter in a sauce pan, add sugar and egg and whisk to blend well. Cook over low heat until mixture thickens.

2. Add bourbon and remove from heat.3. Whisk before serving. The sauce should be soft, creamy , and smooth.

ADVANCE PATISSERIE

Week 14Charlotte Russe:

Lady Finger

Italian Meringue

Chocolate Mousse

Strawberry Mousse

Lesson Learned:

In making Italian meringue we should always take a good look in the syrup improper cooking of the syrup may lead to the failure of the meringue. In layering the mouse after putting the first layer chilling it first will

stabilize the mousse which will make the lines more finer when you put the next layer.

Lady Finger

5 pcs Egg yolk

65g White sugar

5 pcs Egg whites

65 g White sugar

45 g Sifted Cake Flour

45 g Cornstarch

100 g Powdered, sugar

Methods of work:

1. Line sheets pan with parchment paper.2. Whip the egg yolks with sugar on high speed with the whip attachment until thick and

light.3. Whip the egg whites on medium speed with a whip attachment until soft peaks form.

Add the remaining sugar to the whites in a steady stream, then increase to high speed and whip until medium peak forms.

4. Working quickly but gently folds the egg whites into the yolks. Fold in the sifted cake flour and cornstarch.

5. Fill a pastry bag and pipe 8 cm lengths on the prepared pans. Dust generously with powdered sugar.

6. Bake at 180 C until the edges turn a light golden brown, about 12-15 minutes. 7. Transfer to racks and cool completely. Store in a airtight container.

Italian Meringue

240 g White Sugar

80 ml Water

5 pcs Egg whites

¼ tsp Cream of tartar

Methods of work:

1. Combine sugar with water in a saucepan and bring to a boil over medium heat-high heat, stir to dissolve the sugar

2. Continue cooking without stirring until the mixture reaches the soft ball stage.3. Meanwhile, place the egg whites and cream of tartar in the mixer bowl filled with whip

attachment. 4. When the sugar syrup has reach 110C, whip the whites on medium speed until frothy. 5. Gradually add the remaining sugar and beat the meringue to soft peak.6. When the sugar syrup reaches 116C,add it to the meringue in slow, steady scream

while whipping on medium speed. 7. Whip on high speed to stiff peak.

Chocolate Mousse

1 sachet Knox Unflavored gelatin

200 ml Whipped cream

150 g Compound Dark chocolate

100 ml Milk

50g White sugar

3 pcs Egg yolks

50 g White sugar

250 g Italian meringue

Methods of work:

1. Bloom the gelatin in the water and melt.2. Whip heavy cream to medium peak. Cover and reserve under refrigeration.3. In a double boiler, melt the chocolate and set aside.4. Warm the milk and sugar in a saucepan. 5. Combine the egg yolks and sugar, whisk together until thoroughly blended. 6. Temper the egg yolk mixture into the boiled milk. 7. Add the gelatin to the still warm sugar mixture and stir to incorporate.8. Fold in the melted chocolate.9. Fold in the whipped cream and Italian meringue until well blended. 10. Refrigerate until completely set.

Strawberry mousse

1 ½ sachet Knox unflavored gelatin

200 g Strawberry puree

1 tsp Lemon juice

200 g Whipped heavy cream

200 g Italian meringue

50 g White sugar

Methods of work:

1. Bloom the gelatin in the water and melt.2. Whip heavy cream to medium peak. Cover and reserve under refrigeration.3. Using a wire whisk, combine the strawberry puree, sugar, and lemon juice in a bowl over

a double boiler, stir constantly. 4. Add the gelatin to the still warm strawberry-sugar mixture and continue to whip.5. Fold in the whipped cream and Italian meringue, thoroughly incorporating it. 6. Refrigerate until completely set.

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