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Joji's Edible Arts Info Center

"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
  - 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