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