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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.

    Cap 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

    Cap 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)

    (20" @ 350', 35" @ 300')
    • 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

      16' @ 300'
      • 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)

      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

      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

      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)

      Souffle cheese cake

      • 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

      Souffle Cheese Cake

      • 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

      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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