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"Pictures by Japan Pastry Shops Association"
Angel Cake
Egg white 375 ml(15 eggs)
Cream of tartar 1 tsp
Salt 1/4 tsp
Sugar 375 ml
C flour 250 g
Vanilla extract 2 tsp
Almond extract 1/4 tsp
Angel Food cake2
Egg White 1 lb
Sugar 8 oz
Cream of tartar 1/8 0z
C Flour 7 oz
Sugar 8 oz
Apple Flan Sauce
Sugar 12 tbsp
C. Flour 6 tbsp
Milk 750 ml
Egg 6
Yolk 3
Vanilla to taste
Baked Cheese Cake
Cream Cheese 6 lbs
Eggs 21
Sugar 3 lbs
Sour Cream 2 l
Fruit Puree 500 ml
Butter Cream
Butter 10 lbs
Sugar 3 lbs (145'F)
Butter Cream
Egg White 2 l
Sugar 3 kg
Butter 1 lbs
Blown Sugar(150'c)
Sugar 1 kg
Glucose 250 g
Water 350 g
Cream of tartar 1/2 tsp
Butter Scotch Sauce
Brown Sugar 2 lbs
Water 450 ml
Corn syrup 8 oz
Butter 8 oz
Whipping Cream 900 ml
Brandy snap
Butter 1 lb 2 0z
Sugar 2 lbs
Syrup 1 lb
C Flour 1 lb
Butter Cream
Egg 10
Egg yolk 10
Sugar 600 g
Butter 2,500 g
Vanilla
Bavarian Cream
Yolk 4
Sugar 120 g
Milk 250 g
Gelatine 16 oz
Whipping cream 500 ml
Bavaroas au Mango
Mango Puree 500 ml
Icing Sugar 300 g
Gelatine 30 g
Whipping Cream 500 ml
Brownies
Sugar 6 lbs
Butter 3 lbs
Cocoa 1 lb
Glucouse 1 lbs 10 oz
Salt 1 oz
P Flour 3 lbs 10 oz
Walnut 2 lbs 8 oz
Eggs 1 lb 10 oz
Water 1 lb
Vanilla 1 oz
Choco Glaze
whippp Cream 450 ml
Sugar 200 gr.
Water 150 ml
Cocoa 100 gr.
Glucose 2000 gr.
Chocolate 700 gr.
Gelatine 11 gr.
Cup Cake
Canola Oil 500 ml
Butter Milk 400 ml
Egg 4
Sugar 500 g
Vanilla to taste
Bakers Flour 630 g
Baking Soda 18 g
Cup Cake Vegan
Canola Oil 200 ml
Soy/Coconut Milk 200 ml
Sugar 200 g
Vanilla to taste
Bakers Flour 250 g
Cocoa Powder 30 g
Baking Soda 6 g
Chocolate Cake(Old fashion)
Cocoa powder 40 g
Hot Water 150 ml
Egg 2
Vanilla
C.Flour 130 g
Constarch 30 g
B Powder 10 g
B Soda 1/3 tsp
Salt 3 g
Sugar 190 g
butter 150 g
Ganache
Chocolate 200 g
whipp Cr. 300 ml
Chocolate Tart
Warm whipp Cr. 200 ml
Chocolate 175 g
Cocoa
Gr. Marnier/Rum 2 tbsp
Milk 75 ml>
Egg 1
Yolk 1
Tart shell
C. Flour 125 g
I. sugar 40 g
Butter 80 g
Yolk 1
Icy Water 1/2 tsp
salt a pinch
Cream Burle
20" @ 240'
Whipp Cr. 300 ml
Milk 150 ml
Vanilla beans 1
Yolk 4
Sugar 60 g
Orange skin graded 1/2
Congres squares
Almond Paste(66/34) 2 lbs
Sugar 2 lbs
Egg White 11 oz ~ 12 oz
Merengue: 6 oz White)
(a tray with pie or sweet dough,
sprinkle jam, pipe mix on)
Casting Sugar(150'C)
Sugar 1 kg
Glucose 300 g
Water 400 g
Churros Choux(oil 165'C)
B. Flour 100 g
C. Flour 100 g
Egg 3
Milk 250 ml
Butter 50 g
Rum 6 tbsp
Choux paste
Butter 450 g
water 36 oz
Salt 1 oz
Sugar 2 oz
B Flour 1 lb 4 oz
Eggs 14 ~ 16
Coffe Cake
Butter 1 and 3/4 cups
Sugar 1 and a half cups
Eggs 3
Vanilla 1 and a half tsp
Flour 3 cups
B. Powder 1 and a half tsp
B. Soda 1 and a half cup
Sour cream 1 and a half cup
(Brown sugar 1 cup, Chpped
nuts 1 cup, Cinnamon 1 tbsp)
Cheese Cake
Cream Cheese 350 g
Egg Yolk 4
Icing Sugar 30 g
Whipping Cream 80 cc
C Flour 40 g
Orange Juice 50 cc
Lemon Juice 50 cc
Merengue(Egg White 4 Sugar 30 g)
Cheese Cake Souffle 1
320'F(20")/285'F(40")
Cream Cheese 250 g
Milk 250 ml.
Eggs Yolk 5
Flour 50 g
Lemon Juice to taste
Egg White 5
Maple Syrup 10 Tbsp
Cheese Cake Souffle 2
Cream cheese 300g
Sugar 20 g
Yolk 5
Sour cream 200 g
Vanilla to taste
Lemon juice 1 tbsp
Egg white 3
Sugar 50 g
Constarch 30 g
Cheese cake Souffle 3
Warm Soft Cr.Cheese 900 g
Milk 150 ml
Sugar 140g
Egg Yolk 9
C. Flour 90 g
Lemon Juice 9 tbsp
Egg White 9
Sugar 140g
Cream Caramel
Egg 40
Sugar 700 g
Milk 5 l
Vanilla
Cream Caramel
Milk 750 ml
Sugar 200 ml
Vanilla Beans 1
Orange zest 4 stripes
Lemon zest 3 stripes
Lime zest 3 stripes
Salt 1/4 tsp(1 ml)
Egg 3
Egg Yolk 3
Devil Fudge Cake
Cake flour 2 lb
Cocoa powder 8 oz
Sugar 3 lb 8 oz
Salt 1 oz
B. Powder 1 & 1/2 oz
Cinnamon 1/8 oz
B.Soda 1/2 oz
Shortening 1 lb
Milk 2 & 3/4 pint (3 lb)
Eggs 1 lb 8 oz
Florentine/Nut crucker
Sugar 4 handfull
Honey 1 handfull
Butter 8 oz
Nut or Sliced Almond
Fudge(114'C)
Condenced Milk 360 g
Milk 450 ml
Butter 180 g
Sugar 750 g
Nuts 1 1/2 cup
French Mousse
Egg yolk 30
Sugar 1 lb 8 oz
Melted Dark Chocolate 3 lbs
Whipping Cream 3 l
Liquor 2 0z
Grison
Sugar 1 kg
Water 320 ml
Whipping Cream 1,200 ml
Roasted Walnut 1 kg
Italian Merengue
Egg white 1 lb
water 8 oz
Sugar 2 lbs
Italian Mousse Cake
Egg Yolk 60
Sugar(Soft Ball) 800 g
Dark Chocolate 2,500 g
Whipping Cream 4 l
Iced Cheese Cake
Cream Cheese 3 lbs
Sugar 1 lb 8 oz
Sour Cream 5 lbs
Gelatine 4 oz and a half
milk 1 qt and a half
Egg white 1 qt and a half
Instant Fondant
Icing Sugar 100 g
Water 2 tbsp
Ladys' Finger
Egg yolk 5
Sugar 100 g
Egg White 5
Sugar 100 g
Constarch 50 g
Cake Flour 200 g
Lemon Cake
Margarine 1lb 14 oz
Sugar 3 lbs 12 oz
Egg 1 lb 14 oz
Milk 3 lb 12 0z
P Flour 3 lbs 3 oz
Constarch 1 lb 5 oz
Baking Powder 4 oz
Lemon Flavour to taste.
Lemon Chiffon Pie
Water 1,500 ml
Sugar 1 kg
Egg yolk 500 g
Lemon Juice 500 ml
Constarch 300 g
Gelatine 45 g
water 500 ml
Egg White 1 kg
Sugar 700 g
Linzer Torte
Sugar 5 lb
Butter 5 lb
Gr. Almond 5 lb
Pastry Floor 4 lb
Yolk 12
Macarron Shells
250'F(30")
Gr. sugar 55 gr.
Egg white 120 ml.
Ground Almond 150
I. Sugar 270 gr.
Melba Sauce
Raspberry 1 kg
Strawberry 1 kg
Sugar 2 kg
Merengue
Egg White 20
Sugar 2 cups
Floor 5 tbsp
Icing sugar 2 cups
Pecan Pie filling
Corn syrup 18 oz
Brown Sugar 2 lb 8 oz
Eggs 14
Butter 8 oz
Pecan 3 lbs
Vanilla
Cream Caramel
Egg 40
Sugar 700 g
Milk 5 l
Vanilla
Iced Fruit Souffle
Eggs 4
Sugar 3 and a half oz
Fruit Puree 500 ml
Whipping Cream 1 l
Licor
Italian Merengue
Egg White 20
Sugar 400 g
Water 800 cc
Sugar 900 g
Lemon Chiffon
Water 1,500 ml
Sugar 1 kg
Egg yolk 500 g
Lemon Juice 500 ml
Constarch 300 g
Gelatine 45 g
Water 500 ml
Egg White 1 kg
Sugar 700 g
Lemon Sorbet
Lemon 10
Lemon zest 5
Water 1 l
Sugar 1 lb 8 oz
Milk 1,500 ml
Mousse Sabayon
Gelatine 6 oz
Yolk 3
Sugar 50 g
White wine 70 cc
Whipping Cream 150 cc
Nougatine
Sugar 500g
Glucouse 150 g
Almond(toasted)350 g
Opaque Sugar(150'C)
Sugar 1 kg
Glucose 300 g
Water 400 g
Calcium carbonate 50 G
Water 100 g
Panacotta(Mil Tea)
Tea 3 tbsp
Hot water
Milk 350 ml
Whipp Cr. 320 ml
Sugar 80 g
Vanilla Bean
Gelatine 9 1/2 g
Sanbuca 1 1/2 tbsp
Amalletto 1 1/2 tbsp
Caramel Sauce
Sugar 100g
50 ml
Hot water 40 ml2
Pana Cotta
Gelatine 60 leaves(100g)
Milk 2 litre
Whipping Cream 4 litre
Butter Milk 2 litre
Sugar 1650 g.
Orange & Lemon Zest 1 of each
Panacotta
Gelatine 33 leaves
Milk 2,500 ml
Whip cr. 4 l
Sugar 2 lb 12 oz
Vanilla 3 sticks
Caramel 1 l
Maple Panacotta
Gelatine 33
Maple syrup 2 l
Milk 500 ml
Sugar 0
Whip cr. 4 l
Lychee Panacotta
Gelatine 33
Lychee syrup 2,500 ml
Whip cr. 4 l
Sugar 1 lb
Passion Fruit Panacotta
Gelatine 33
Passion fr. Puree 1,500 ml
Milk 3 l
Whip cr. 2 l
Sugar 2lb
Pastry Cream
Milk 4 l
Sugar 1 kg
C Flour 160 g
Constarch 160 g
Egg yolk 18
Pulled Sugar(150'C)
Sugar 1 kg
Glucose 150 g
Water 400 g
Cream of tartar a half tsp
Pecan Pie filling
Butter 3 lbs
Sugar 2,500 g
Evaporated Milk 6 cans
Yolk 1,300 ml
Vanilla 1 tbsp
Pecan 12 cups
Peanut Butter Bars
Graham crumbs 250 g
Icing Sugar 625 g
Peanut Butter 500 ml
Vanilla 1 tsp
Melted Butter 125 ml
Pavlova
Egg white 9
Gr. Sugar 450 gr
Constarch 30
Gr. Sugar 150
Pastry Cream
Egg Yolk 16
Sugar 1 lb 4 oz
constarch 3oz
P.Flour 3 0z
Milk 2 qt
Butter 4 oz
Vanilla extract
Pineapple mousse cake
PineapplePuree 2 litre
WhipCream 8 litre
Neutral Powder 3 lbs
Licor 400 ml
Pineapple tea cake
Butter 4 lbs
Sugar 6 lbs
Eggs 40
Vanilla
Pastryflour 10 lbs
B. Powder 4 oz
coconut 5 handfull
Royal icing.
Icing Sugar 2 lbs
Egg White 6 oz
Cream of tartar 1/4 tsp
Royal Icing 2
Icing sugar 2 lbs
Egg White 5
Lemon Juice 1
Sauce base
Water 2,500 ml
Brown Sugar 2 kg
Butter 8 oz
Constarch 3 oz
Sweet potatoes
Sweet Potatoes 200 g
Butter 20 g
Sugar 40 g
Yolk 1
Condenced Milk 2 tbsp
Rum 2 tsp
Sponge Cakes/sheets
Eggs 90
Sugar 2250 g
Cake Flour 2250 g
Baking powder 75 g
Sponge cake
Eggs 3 kg
Sugar 2 kg
Flour 2 kg
Sponge Portugues
Egg 6
Sugar 360 g
Honey 4 tbsp
Milk 4 tbsp
Oil 5 tbsp
C Flour 240 g
(Bake 20" at 350'C /35 " bain marie at 230'C)
Sweet Dough
Butter 5 lbs
Sugar 2 lbs 8 oz
Eggs10
Flour 7 lbs 8 oz
Short paste
Butter 900 g
Icing Sugar 450 g
Eggs 2
Water 120 ml
Flour 1350 g
Baking powder 75 g
Spice cake
Flour 3 lbs
sugar 2 lbs
Baking Powder 3 oz
Eggs 22
Melted Butter 8 oz
Whipping cream 800 ml
Oil 300ml
Cinnamon & Nut meg to taste.
Truffles(classic)
Chocolate 100 g
Cream 80 g
Butter 80 g
Yougurt Tirsamissu
Cr. Cheers 440 g
Plain Yougurt 60 g
Sugar 200 g
Whip Cr. 340 ml
Orange Quracao 3 tbsp
Yogourt cake
Yougourt 1 kg
Sugar 200 g
Gelatine leaves 18
Whipping cream 1 l
Fruit puree 500 ml
Whipping cream
Whipping Cream 1 l
Sugar 10%
Walnut Tarts
Egg 30
Syrup 2,500 g
Sugar 1,500 g
Butter 500 g
Walnut(Chopped) 2,500 g
Angel Food Cake-P.K.
Egg White..........1,250 ml
Sugar..................650 g
Tarter.................10 g
Salt.....................5 g
Pastry Flour...........375 g
Cocoa.....................125 g
Sugar......................650 g
Vanilla
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