TABLE OF CONTENTS

CAKES, BISCUITS & SPONGES .....................................................................................................4

Recipe Name: Boiled Fruit Cake ............................................................................................. 5
Recipe Name: Black Forest Gateau ........................................................................................ 7
Recipe Name: Carrot and Nut Muffin .................................................................................... 10
Recipe Name: Lemon & Poppyseed Cupcakes ................................................................... 12
Recipe Name: Scones ............................................................................................................ 13
Recipe Name: Chocolate Brownies ...................................................................................... 14
Recipe Name: Genoise Sponge............................................................................................. 15
Recipe Name: Madeleines...................................................................................................... 16
Recipe Name: Vanilla Swiss Roll .......................................................................................... 17
Recipe Name: Lamingtons..................................................................................................... 18
Recipe Name: Victoria Sandwich .......................................................................................... 19
Recipe Name: Macarons ........................................................................................................ 22
Recipe Name: Piped Biscuits (Sables a la poche) ............................................................... 24
Recipe Name: Checkerboard Biscuits .................................................................................. 25
Recipe Name: Tuiles............................................................................................................... 28
Recipe Name: Biscotti ............................................................................................................ 29
Recipe Name: Cat Tongues (Langues de chat) ................................................................... 30
Recipe Name: Sponge Fingers (Biscuits a la Cuillere) ....................................................... 31
Recipe Name: Peanut Butter Biscuits .................................................................................. 32
Recipe Name: Gingerbread Men Cookies ............................................................................ 33
Recipe Name: Millionaire’s Shortbread ................................................................................ 34
Recipe Name: Sugar Cookies ................................................................................................ 36
Recipe Name: Hertzoggies .................................................................................................... 38
Recipe Name: Egg White Butter Cream................................................................................ 39
Recipe Name: Butter Cream .................................................................................................. 41
Recipe Name: Egg Yolk Butter Cream .................................................................................. 42
Recipe Name: Whole Egg Butter Cream............................................................................... 43
COLD DESSERTS ..........................................................................................................................45
Recipe Name: Pastry Cream .................................................................................................. 46
Recipe name: Crème Diplomate ........................................................................................... 47
Recipe Name: Crème Brulée.................................................................................................. 48
Recipe Name: Coconut Flan .................................................................................................. 49
Recipe Name: Coffee Granita ................................................................................................ 50
Recipe Name: Raspberry Sorbet ........................................................................................... 51
Recipe Name: Vanilla Ice Cream ........................................................................................... 53
Recipe Name: Bavarois (basic recipe).................................................................................. 54
Recipe Name: Baked Alaska.................................................................................................. 55
Recipe Name: Cheesecake (fridge) ....................................................................................... 56
Recipe Name: White Chocolate Mousse .............................................................................. 57
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 Recipe Name: Fruit Jellies ..................................................................................................... 58
Recipe Name: Tiramisu .......................................................................................................... 59
Recipe Name: Vanilla Panna Cotta ....................................................................................... 60
Recipe Name: English Meringues ......................................................................................... 66
Recipe Name: Italian Meringue.............................................................................................. 67
Recipe Name: Swiss Meringue .............................................................................................. 68
Recipe Name: Crème Anglaise .............................................................................................. 69
Recipe Name: Butterscotch Sauce ....................................................................................... 70
Recipe Name: Fruit Compote ................................................................................................ 71
Recipe Name: Soft Fruit Coulis ............................................................................................. 72
PASTRY PRODUCTS .....................................................................................................................74
Recipe Name: Cocktail Chicken Pie...................................................................................... 75
Recipe Name: Chicken and Mushroom Vol-au-Vent ........................................................... 76
Recipe Name: Chocolate Tart ................................................................................................ 78
Recipe Name: Choux Pastry .................................................................................................. 79
Recipe Name: Craquelin Choux Pastry ................................................................................ 80
Recipe Name: Cornish Pasties .............................................................................................. 81
Recipe Name: Fruit Barquettes with Lemon Curd ............................................................... 83
Recipe Name: Lining Paste.................................................................................................... 84
Recipe Name: Milk Tart Filling............................................................................................... 85
Recipe Name: Pie Pastry........................................................................................................ 86
Recipe Name: Puff Pastry ...................................................................................................... 87
Recipe Name: Quiche Lorraine ............................................................................................. 91
Recipe Name: Rough Puff Pastry.......................................................................................... 92
Recipe Name: Shortcrust Pastry ........................................................................................... 93
Recipe Name: Strudel Dough ................................................................................................ 94
Recipe Name: Sweet Pastry / Sugar Paste ........................................................................... 95
Recipe Name: Dutch Apple Tart ............................................................................................ 96
Recipe Name: Bakewell Tart .................................................................................................. 97
Recipe Name: Napoleon Slice ............................................................................................... 98
Recipe Name: Palmiers ........................................................................................................ 100
Recipe Name: Gateaux Pithiviers........................................................................................ 101
DOUGH PRODUCTS ....................................................................................................................104
Recipe Name: Fougasse Loaf.............................................................................................. 105
Recipe Name: Yeast Dough / Pizza Dough......................................................................... 106
Recipe Name: Bagels ........................................................................................................... 108
Recipe Name: Brioche.......................................................................................................... 109
Recipe Name: Ciabatta With Poolish .................................................................................. 110
Recipe Name: Croissants .................................................................................................... 112
Recipe Name: Dinner Roll .................................................................................................... 115
Recipe Name: Doughnuts .................................................................................................... 118

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 Recipe Name: English Muffin .............................................................................................. 119
Recipe Name: Focaccia Loaf ............................................................................................... 120
Recipe Name: Hot Cross Buns ............................................................................................ 122
Recipe Name: Naan .............................................................................................................. 125
Recipe Name: Pita Bread ..................................................................................................... 126
Recipe Name: Soda Bread (Nutty Yogurt Loaf) ................................................................. 127
HOT DESSERTS & PUDDINGS ...................................................................................................129
Recipe Name: Apple Sponge Pudding ............................................................................... 130
Recipe Name: Vanilla Soufflé Soufflé a la vanille ................................................................ 131
Recipe Name: Brandy Pudding ........................................................................................... 132
Recipe Name: Chocolate Fondant ...................................................................................... 133
Recipe Name: Crepe Suzette ............................................................................................... 134
Recipe Name: White Chocolate Bread & Butter Pudding ................................................. 136
DECORATIVE MEDIA ...................................................................................................................138
Recipe Name: Mirror Glaze .................................................................................................. 139
Recipe Name: Caramel Springs .......................................................................................... 140
Recipe Name: Gum Paste / Flower Paste ........................................................................... 141
Recipe Name: Royal Icing .................................................................................................... 142
THE ART OF PLATING.................................................................................................................144

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 CAKES, BISCUITS & SPONGES

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 STANDARD RECIPE
Recipe Name: Boiled Fruit Cake
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 2 hours
Programme: Professional Pastry Programme
Yield: 1 standard cake (18 cm diameter)

INGREDIENTS PREP PROCEDURE QUANTITY UNIT

Water 250 ml
Margarine 120 g
Sugar, granulated 250 ml
Dates Chopped 120 g
Fruit cake mix 600 g
Candied peel 120 ml
Candied cherries 120 ml
Bicarbonate of soda 5 ml
Egg Beaten 2 each
Flour, cake 500 ml
Mixed spice 5 ml
Ground cinnamon 10 ml
Baking powder 10 ml
Salt 2.5 ml
Sherry / brandy 250 ml

OUTCOMES
1. Cake must be well risen.
2. Cake must be dark brown
3. Cake must be cooked through and moist.

METHOD
1. Pre-heat the oven to 180°C and prepare a cake tin (18 cm) with greaseproof paper.
2. Use a medium sized pot, and place the water, margarine, sugar, and the chopped dates into the
pot and dissolve the sugar over low heat on the stove.
3. Add the fruit cake mix to the sugar mixture and simmer for 20 minutes, stirring slowly to
prevent the mixture from burning.
4. Once cooked for 20 minutes, add the candied peel and cherries to the fruit cake mixture and
simmer for 5 minutes, stirring slowly to prevent the mixture from burning.
5. After the 5 minutes cooking time, remove the pot from the heat and stir in the bicarbonate of
soda into the mixture and leave to cool.
6. Once the mixture cooled down, add the beaten eggs and mix through.
7. Mix the remainder of the dry ingredients (cake flour, mixed spice, ground cinnamon, baking
powder and salt) together and sift into a bowl, ensure the dry ingredients are mixed through.

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 8. Once mixed through, add the dry ingredients to the fruit mixture (In the pot) and mix through.
9. Scoop the mixture into the prepared cake tin and level the mixture out.
10. Bake for one hour at 180°C. Once baked, pour the Sherry / Brandy over and leave to cool
completely.
11. Wrap securely and store. (The fruit cake will be used in a later lesson)
12. Take home and dose with a capful of brandy/rum to keep it moist every few days, before
covering.
PREPARE / LINE A CAKE TIN:

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 STANDARD RECIPE
Recipe Name: Black Forest Gateau
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 1 ½ Hour
Programme: Professional Pastry Programme
Yield: 1 Cake(Finished and decorated)

INGREDIENTS PREP PROCEDURE QUANTITY UNIT

CAKE BATTER
Sugar 313 g
Cake flour 232 g
Cocoa powder 63 g
Baking powder 6 g
Bicarbonate of soda 6 g
Salt 6 g
Butter Room Temperature 63 g
Cooking oil 63 g
Milk 250 g
Eggs Beaten 4 each
CHERRY FILLING & TOPPING
Tinned cherries Cut into halves 212 g
Maraschino cherries with
Well drained 8 each
stems
Dark chocolate Shavings / Grated 200 g
STOCK SYRUP
Water / Syrup of tinned
100 g
cherries
Sugar, granulated 100 g
CHANTILLY CREAM
Cream 500 ml
Castor sugar 60 ml
Vanilla essence 10 ml

OUTCOMES
1. Be able to apply the correct mixing method.
2. Be able to produce a cake with a smooth crumb.
3. Be able to decorate a fully baked cake(According to recipe criteria).
4. Chantilly cream needs to be light, fluffy and piping consistency.

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CAKE BATTER
1. Pre-heat the oven to 170°C and prepare 2 cake tins of 15 cm each.
2. In a large mixing bowl, add all the dry ingredients of the Cake Batter together and mix thoroughly
to ensure all the dry ingredients are mixed.
3. Add the oil and butter to the dry ingredients and crumb together thoroughly with a wooden
spoon. If you are using a stand mixer, you can use the paddle attachment.
4. Once the dry ingredients were thoroughly mixed through with the oil and butter, add 200 g of
the milk and mix quickly and thoroughly until the mixture looks like a smooth batter.
5. Add the 50 g of milk to the mixture and mix through.
6. Once the batter was mixed through with the 50 g of milk, add the beaten eggs and mix thoroughly
for 2 minutes.
7. Pour the mixture into the two prepared tins while dividing between them
8. Place in the oven and bake for approximately 30 to 40 minutes or till cooked through.
9. Remove from the oven once baked and leave to cool completely.

Once the cake cooled completely, follow the following steps to assemble the Black Forest Cake:
SYRUP
1. Take the reserved syrup from the cherries and weigh off 100 g into a small pot, add 100 g of
sugar to the pot, bring to the boil for 2 minutes and allow to cool. If you did you save the syrup,
use 100 g of water with the 100 g of sugar to bring to the boil.

CHANTILLY CREAM
1. Whip cream and vanilla essence until soft peak stage.
2. Gradually add castor sugar while whipping.
3. Continuously whip until cream is piping consistency and can hold its shape.

BLACK FOREST CAKE ASSEMBLY

1. Trim the top of each cake and cut the cakes in half, horizontally. You will have 4 equal sized
sponge layers. For the cake you will only require having 3 layers. Take the layers that look the
best for this assembly.
2. Moisten each sponge layer with the syrup by brushing the syrup over the tops.
3. Pack tinned cherry halves on each layer spreading them out to have enough for the 3 layers.
4. With a pastry bag fitted with a large, plain tube, pipe a circle of cream from the centre of the
cake towards the outside with continues pressure to ensure an even piped spread. If it is not
completely even, use a pallet knife to even the layer of cream. Do this with all three layers.
5. Once the 3 sponge layers were completed, stack them on top of each other. Be careful not to
create an overlay.
6. Ice the sides with cream and then even out the top. Use more cream if required to neaten then
up.
7. Mask the sides of the cake with chocolate shavings. Sprinkle chocolate shavings in the centre of
the cake as well.
8. With the back of a knife, mark off the top of the cake into 8 wedges.
9. With a star tube, pipe rosettes with the whipped cream around the top edge of the cake where
you have marked the line, not projecting over the side of the cake. Space them to enable 8 equal
sized and spaced rosettes around the top of the cake.
10. Place one cherry on each top of the rosette with their stems projecting inwards to the centre of
the cake.

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 Cream Rosettes

Chocolate shavings Whipped cream

Chocolate sponge moistened

Cherries halved with kirsch-flavored syrup

Required criteria for this cake:

Cake: 2cm thick

Cream: 1cm thick
Cake: 2cm thick
Cream: 1cm thick
Cake: 2cm thick

Cream Rosettes

Chocolate shavings

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 STANDARD RECIPE
Recipe Name: Carrot and Nut Muffin
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 40 minutes
Programme: Professional Pastry Programme
Yield: 10-12 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Flour, cake 200 g
Sugar, white 175 g
Cinnamon, ground 1 g
Bicarbonate of soda 5 g
Salt 1 g
Rolled oats 25 g
Desiccated coconut 50 g
Raisins 75 g
Walnuts Chopped 40 g
Carrots Grated 75 g
Apples Grated 100 g
Pineapple Crushed, drained 75 g
Eggs 2 each
Oil 115 g
Vanilla essence 2.5 ml
Oats Topping 50 g
Muffin cups 12 each

OUTCOMES
1. Muffin must be well risen.
2. Muffin must be golden brown.
3. Muffin must be cooked through.

METHOD
1. Preheat the oven to 190°C. Line one 12-cup muffin pan with muffin cups.
2. Complete the prep procedure for each ingredient.
3. In a mixing bowl, sift flour, sugar, cinnamon, bicarbonate of soda and salt together and mix
through.
4. Add the chopped walnuts to the dry ingredient dry ingredients.
5. In a second mixing bowl, add the rolled oats, desiccated coconut, raisins, grated carrots, grated
apples and crushed pineapple together and mix through.
6. In a third bowl mix the eggs, oil and vanilla essence until well combined.
7. Mix the egg mixture(third bowl) with the oats mixture(second bowl) and mix them thoroughly
and then combine the dry ingredients(first bowl).
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 8. Pipe or scoop the batter into the muffin cups of the prepared muffin pan in step 1.
9. Place the tray in the oven and bake for approximately 25 – 30 minutes or until a skewer
inserted in the centre of the muffin comes out clean.
10. When baked, remove from the oven and transfer to a wire rack and allow to cool.

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 STANDARD RECIPE
Recipe Name: Lemon & Poppyseed Cupcakes
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 12 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Self-raising flour Sieved 225 g
Sugar, castor 175 g
Lemon zest Zest of one lemon 1 each
Poppy seeds 15 ml
Eggs 3 each
Plain yoghurt 100 g
Butter Melted 175 g
Muffin cups 12 each

OUTCOMES
1. Cupcakes must be well risen.
2. Cupcakes must be golden brown.
3. Cupcakes must be cooked through.

METHOD
1. Pre-heat oven to 160°C (with a fan) or 180°C (without a fan). Line one 12-cup muffin pan.
2. Complete the prep procedure for each ingredient.
3. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl.
4. In a separate bowl beat the eggs and the plain yoghurt, once combined add the melted butter
and mix through.
5. Add the wet ingredients (eggs, plain yoghurt and melted butter) into the dry ingredients and
mix together with a spatula until a batter is formed and is lump free.
6. Divide batter evenly among the muffin cups, filling ¾ full.
7. Place the tray in the oven and bake until golden brown for approximately 20-25 minutes.
8. When baked, remove from the oven and transfer to a wire rack and allow to cool.

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 STANDARD RECIPE
Recipe Name: Scones
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 6 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Self-raising flour 200 g
Baking powder 5 g
Salt Pinch
Butter 50 g
Castor sugar 50 g
Milk 95 ml

OUTCOMES
1. Scone must be well risen.
2. Scone must be golden brown.
3. Scone must be cooked through.
4. Scones must be uniform in size.

METHOD
1. Pre-heat the oven to 200°C and prepare a baking sheet. Review the CHEF’S NOTES below.
2. In a mixing bowl, sieve the flour, baking powder and salt together and mix thoroughly.
3. Rub in the butter to achieve a sandy texture and make a well in the centre of the mixture.
4. Dissolve the sugar in the milk and pour into the well of the flour mixture.
5. Gradually incorporate the flour mixture, mix lightly, cutting with a knife. The dough will look
crumbly however, bring it together, don’t mix it together to a form a stiff ball.
6. Turn out on a floured surface and bring it together to 2.5cm in thickness.
7. Cut out rounds with a cookie cutter (5 cm – 8 cm) and place on a greased baking sheet with
your palette knife.
8. Milk wash and bake at 200°C for 15–20 minutes.

CHEF’S NOTE

• The comparatively small amount of butter, rapid mixing to a soft dough, quick and light handling are
essentials to produce a light scone.
• Do not over mix the dough, don’t knead a scone dough more than is needed for it to come together.
Mix until the dough just comes together.
• Always sieve your dry ingredients together. When you combine your dry ingredients, ensure it is
combined properly before your rub in the butter.
• Never add all the ingredients in the recipe at once, there is a mixing process to follow.
• Follow the recipe quantities and instructions.
• Understand the different temperature ranges between conventional and convection ovens.

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 STANDARD RECIPE
Recipe Name: Chocolate Brownies
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 1 hour
Programme: Professional Pastry Programme
Yield: 8 brownies (5 cm x 5cm) approximately
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Chocolate, dark 160 g
Margarine 100 g
Eggs 4 each
Sugar 240 g
Cocoa powder 25 g
Flour, cake 80 g
Pecan Nuts Chopped 25 g
Milk Chocolate Chopped 75 g

OUTCOMES
1. Neatly portioned squares.
2. Firm outside and soft centre.
3. Not over cooked or bitter.

METHOD
1. Pre-heat the oven to 160˚C and prepare a baking tray 24 cm x 18 cm x 3 cm in size by lining with
baking paper.
2. Place the chocolate and margarine into a mixing bowl. Fill a medium pot a 1/4 full with hot water,
place on low heat. Place the mixing bowl on the pot creating a double boiler. The bowl must not
touch the water, this will allow the chocolate and margarine to melt slowly.
3. Wait for the chocolate and margarine to melt, stirring occasionally to distribute the heat. Once
melted remove from the double boiler, you will use the double boiler in the next step. Allow
mixture to cool, if it solidifies follow the same steps to melt again.
4. In a separate mixing bowl, whisk the eggs and sugar together over the double boiler, until
sabayon stage is reached. (By cooking the eggs this way, the brownies come out a lot more
decadent). Remove from the double boiler.
5. Pour the cooled chocolate mixture over the egg mixture, gently fold them together.
6. In a mixing bowl, sift the dry ingredients(Cocoa powder, flour) together and mix through.
7. Fold in the dry ingredients, chopped pecan nuts and the chopped milk chocolate to egg and
chocolate mixture. Folding technique is used to maintain aeration. Do not over mix.
8. Place in a 24 cm x 18 cm x 3 cm tin lined with baking paper.
9. Bake in a 160˚C oven until just cooked for approximately 25 to 30 minutes, however, check
regularly.
10. Do not overcook the brownies as it will make it dry.
11. Wait until the brownies have cooled before portioning.

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 STANDARD RECIPE
Recipe Name: Genoise Sponge
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 1 standard sponge
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sugar, castor 100 g
Eggs 4 each
Flour, cake 100 g
Salt pinch
Butter Melted 50 g

OUTCOMES
1. Sponge to be well risen.
2. Golden crusty on outside but soft in the inside.
3. Sponge to be even and not sunken.

METHOD
1. Pre-heat oven to 180°C (with a fan) or 200°C (without a fan). Prepare a 15 cm cake tin/sponge
tin.
2. Follow prep procedure.
3. Fill a small pot about a 1/4 full with hot water and place on low heat. In a mixing bowl add the
eggs and sugar, then place the bowl on top of the saucepan so it rests on the rim of the pan,
not touching the water, use a medium pot if the bowl does not fit well. Whisk the eggs and
sugar with a balloon whisk until the mixture is light and creamy and has doubled in volume.
4. Remove from the heat and continue to whisk until cool and thick (ribbon stage).
5. Combined the flour and salt thoroughly. Fold the flour and salt into the eggs and sugar mixture
gently to create a batter. Maintain the aeration, do not overmix.
6. Remove 3 tablespoons of the batter and fold into the melted butter gently. Once incorporated
well, fold the butter foam into the main batter very gently. The goal is to maintain as much
aeration as possible.
By mixing the butter with small amount of batter, the incorporation of the butter into the larger
mixture will be easier and more consistent. It can be seen as tempering their
consistencies(viscosity) to better match.
7. Place the batter in a greased, 15 cm cake tin.
8. Bake in an oven at 180°C (with a fan) or 200°C (without a fan), for about 30 minutes.
The overall performance of the oven will have an influence on the final baking time.

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 STANDARD RECIPE
Recipe Name: Madeleines
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 2 h 30 min
Programme: Professional Pastry Programme
Yield: 45 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
BEURRE NOISETTE
Butter Cut into blocks 125 g
MADELEINES
Sugar, castor 125 g
Eggs 3 each
Vanilla essence 5 ml
Flour, cake 150 g
Baking powder 5 ml
Beurre noisette From Beurre noisette method 125 g

OUTCOMES
1. Madeleines must be well risen.
2. Madeleines must be golden brown.
3. Madeleines must be cooked through.
4. Madeleines must all be the same size.

METHOD
BEURRE NOISETTE
1. Melt the butter in a pot over medium heat, when melted continue to heat, observe the milk
solids at the bottom of the pot, they will turn brown. Pay close attention.
2. Once caramelised fragrance or nutty aroma is observed and you have achieved a toasted
brown colour remove from the heat and transfer quickly to a heat resistant bowl as it will burn
if left in the pot

MADELEINES
1. Pre-heat the oven to 180°C and prepare the madeleine trays by buttering them well.
2. Fill a small saucepan about a quarter full with hot water and place on low heat. In a mixing bowl
add the eggs and sugar and vanilla essence, then place the bowl on top of the saucepan so it
rests on the rim of the pan, not touching the water. Whisk the sugar, eggs, and vanilla essence
with a balloon whisk until the mixture is light and creamy and has doubled in volume.
3. Sieve the flour and baking powder together and fold it into the egg mixture.
4. Fold in the beurre noisette and chill for up to 2-hours.
5. Place batter into a piping bag and pipe into well buttered madeleine moulds.
6. Bake in a moderate oven at 180°C, note, if using a convection oven reduce the heat.
7. Turn out and allow to cool.
8. When serving the Madeleines, dust with icing sugar before service.

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 STANDARD RECIPE
Recipe Name: Vanilla Swiss Roll
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 20 minutes
Programme: Professional Pastry Programme
Yield: 1 Swiss Roll
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Eggs 4 each
Sugar, castor 100 g
Vanilla essence 5 ml
Flour, cake 100 g
Sugar, castor for dusting
Appropriate filling Example: Strawberry jam, Mousse (chocolate, raspberry)

OUTCOMES
1. Soft spongy texture.
2. Filling to be evenly spread and enough.
3. Rolled neatly.
4. Must not be cracked on the outside.

METHOD
1. Pre-heat the oven to 220°C and prepare a Swiss roll pan by lining with greaseproof paper.
2. Fill a small saucepan about a quarter full with hot water and place on low heat. In a mixing
bowl add the eggs and sugar, then sit the bowl on top of the saucepan so it rests on the rim of
the pan, not touching the water. Whisk the eggs, sugar, and vanilla essence with a balloon
whisk until the mixture is light and creamy and has doubled in volume.
3. Remove the mixture from the heat and whisk until cool and thick (ribbon stage).
4. Fold in the flour very gently to keep the aeration.
5. Pour in the mixture into the prepared Swiss roll pan and bake at 220°C for about 6 minutes.
6. Turn out onto a sheet of paper sprinkled with additional caster sugar (for dusting).
7. Remove the lining paper from the sponge before rolling the sponge.
8. Roll into a tight roll with the grease proof paper until completely cooled down.
9. When thoroughly cooled down, unroll the Swiss roll and remove the paper.
10. Spread the filling evenly onto the Swiss roll. When using apricot jam, heat it first to allow for
easier spreading.
11. Roll into a fairly tight roll, but not so tight to squeeze out the filling.
12. Cut the sides off and neaten the Swiss roll.

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 STANDARD RECIPE
Recipe Name: Lamingtons
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 1 hour
Programme: Professional Pastry Programme
Yield: 12 lamingtons (4 cm x 4 cm)
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
GENOISE SPONGE
Eggs 4 each
Sugar, castor 100 g
Vanilla essence 5 ml
Flour, cake 100 g
Butter Melted 50 g
LAMINGTON SYRUP
Sugar, castor 250 g
Water or Milk 250 ml
Butter 15 ml
Cocoa powder 50 g
Desiccated coconut

OUTCOMES
1. Cake must be well risen.
2. Cake must be golden brown.
3. Cake must be soaked through.

METHOD
1. Pre-heat the oven to 165°C and prepare a baking dish, 24 cm x 18 cm x 3 cm
2. In a mixing bowl, whisk the eggs, sugar, and vanilla essence until the mixture is light, creamy
and double in volume - ribbon stage.
3. Fold in the flour very gently followed by folding in the melted butter.
4. Pour the genoise mixture into the baking dish and bake at 165°C until light golden.
5. Allow the cake to cool in the dish before turning it out onto a wire rack.
6. Portion four 4 cm x 4 cm blocks and set aside covered.

LAMINGTON SYRUP
1. Place the sugar and water/milk into a medium sized pot and bring to a boil to dissolve the
sugar.
2. Once sugar has dissolved add the butter and stir until melted and combined.
3. Whisk in the cocoa powder until the mixture is smooth.
4. Allow to cool. Dip the Genoese squares into the syrup to completely cover all sides.
5. Finish off by rolling the lamingtons in the desiccated coconut.
NOTE: The cocoa powder can be substituted with icing sugar to make the lamington any colour.

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 STANDARD RECIPE
Recipe Name: Victoria Sandwich
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 1 x 15 cm sponge
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Margarine 100 g
Sugar, castor 100 g
Eggs Beaten 2 each
Vanilla essence 5 ml
Flour, cake Sieved 100 g
Baking powder 5 g
Salt 2 g
Milk 30 g
Strawberry jam to serve
Sugar, icing to dust

OUTCOMES
1. Cake must be well risen.
2. Cake must be golden brown.
3. Cake must be cooked through.

METHOD
1. Pre-heat the oven to 200°C and prepare a 15 cm cake tin.
2. Combine the flour, baking powder and salt, mix and sift into a bowl.
3. Follow the preparation procedure for the ingredients.
4. Cream the margarine and sugar until soft and fluffy.
5. Gradually add the beaten eggs while mixing the batter.
6. Lightly mix in the sieved flour, baking powder, and salt.
7. Scoop the batter into the prepare a 15 cm cake tin.
8. Bake at 190–200°C for 12–15 minutes.
9. Turn out onto a wire rack to cool.
10. Trim the top and cut the cake in half horizontally.
11. Spread one half with jam, place the other half on top. The bottom of the cake must be used as
the top.
12. Dust with icing sugar.

Note:
A nice quick easy cake for an afternoon tea.
Cake bakes better if divided into two tins.

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 THE DIFFERENCE BETWEEN FRENCH, ITALIAN, AND SWISS MACARONS

Macarons rely on a meringue to achieve their unique texture and shape and a good macaron recipe is
needed to get it right. There are three different methods to creating a proper meringue: the French,
Italian, or Swiss.

1. The French method is the most used in macaron recipes because it results in the correct
texture and taste for the French macaron.

2. The Italian method is said to produce a more stable meringue because it uses a hot sugar syrup
in place of dry sugar, but the downside is that it results in macarons that are too sweet and
harder to bake correctly.

3. The Swiss method is less commonly called for but may be of benefit to bakers who cannot
master the technique of either the French or Italian meringue. However, it relies on whipping
the meringue while it heats over a double boiler, which may pose a challenge to the under
experienced.

THE FRENCH METHOD is the one most recommended for baking a batch of successful, and authentic
French macarons. French macarons tend to be lighter, tastier with a more delicate, cookie-like texture
that melts in your mouth!

French meringue
A French meringue is created by whipping together cool egg whites with granulated sugar until they
form a stiff consistency. This method relies on kitchen equipment most bakers already own, and you
do not have to worry about handling boiling sugar!

The only equipment necessary for creating the French meringue is a hand-held electric mixer (or
Kitchen Aid), egg whites, sugar, and a clean metal bowl. All the ingredients are added and mixed in the
same bowl, further adding to the ease of the French method.

This method can be very reliable, if you use the right technique and follow a proven recipe.

THE ITALIAN METHOD is slightly more complicated than the French, as it relies on a hot sugar syrup
slowly whipped into egg whites to achieve its meringue. The baker will also need to have a candy
thermometer on hand to monitor the temperature of the sugar syrup and having an extra pair of
hands is nice too!

Italian meringue
Some bakers prefer the Italian method as it is said to be more reliable than the French, but it will not
produce the exact taste and texture of a French macaron. To create the Italian meringue, sugar is
dissolved into water in a saucepan and brought to a boil at the soft-ball stage, around 112°C to 116°C.
After the syrup is created, it is slowly drizzled into the egg whites as they are whipping, until the
mixture forms stiff peaks and cools.

The baker must take caution while using this method, as pouring the syrup in too fast will cook the
eggs and ruin the meringue.

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A third method is possible, though not often used in macaron recipes…

THE SWISS METHOD calls for the sugar and eggs to be whisked together as they heat over a double
boiler. The mixture must be constantly stirred so that the eggs do not cook.
After the mixture reaches a temperature of about 50°C, it is removed from the heat, whipped on a low
setting until it cools, and then whipped on high speed until it forms stiff peaks.

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 STANDARD RECIPE
Recipe Name: Macarons
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 30 minutes
Programme: Professional Pastry Programme
Yield: 12 – 20 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sugar, icing 175 g
Almonds, ground 125 g
Egg whites 3 each
Salt pinch
Sugar, castor 75 g
Flavour extract optional
Food colouring optional
Filling:
Butter 150 g
Sugar, icing 75 g

OUTCOMES
1. Bright colours.
2. Uniform sizes.
3. No cracks on top, foot at the base.

METHOD
1. Preheat the oven to 120°C. Ground the icing sugar and ground almonds in a food processor to
a very fine mixture, then sift into a bowl. Ensure that the quantity of this recipe ingredients stay
the same after sifting and removing the course almond granules.
2. In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks, then gradually whisk
in the castor sugar until thick and glossy. At this point you can stir in the optional flavour
extract, such as peppermint or lemon, and corresponding optional colouring such as blue or
yellow, to your meringue mixture, depending on what kind of macarons you want, or divide the
meringue among different bowls if you want to make more than one colour.
3. Fold half the almond and icing sugar mixture into the meringue and mix well.
4. Add the remaining half, making sure you use a spatula to cut and fold the mixture until it is
shiny and has a thick, ribbon-like consistency as it falls from the spatula.
5. Spoon into a piping bag fitted with a 1 cm plain nozzle.
6. Line two baking trays with baking paper. Pipe small rounds of the macaron mixture, about 3 cm
across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to
ensure a good 'foot'. Leave to stand at room temperature for 10 - 15 minutes to form a slight
skin. This is important - you should be able to touch them lightly without any mixture sticking
to your finger. Bake for 15 minutes and then remove from the oven and cool.
7. Make sure the macarons cool completely before removing them from the baking sheet.

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 8. Meanwhile, make the fillings. In a bowl, beat the butter until light and fluffy, then beat in the
icing sugar. You can now add flavouring or nuts, and colour. Use to sandwich pairs of
macaroons together.

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 STANDARD RECIPE
Recipe Name: Piped Biscuits (Sables a la poche)
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 30 minutes
Programme: Professional Pastry Programme
Yield: 20 – 30 biscuits
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Icing sugar 125 ml
Butter 250 g
Vanilla essence Lemon zest could be used 2.5 ml
Cornflour 125 ml
Flour, cake 500 ml
Angelica or glace cherries

OUTCOMES
1. Pale in colour.
2. Biscuits neatly piped into batons and rosettes.
3. Biscuits need to be crisp and cooked through.
METHOD
1. Pre-heat the oven to 180°C and prepare a baking sheet.
2. In a mixing bowl, cream the icing sugar and butter until light in colour and texture, and add the
vanilla essence and mix through.
3. Add the cornflour to the butter mixture to combine and mix in thoroughly.
4. Add 250 ml of cake flour and mix through.
5. Now add the balance of the flour a little bit at a time until the dough is soft and not sticky. Do
not add all the cake flour.
6. Place into a piping back with a star nozzle and pipe equal sized rosettes and logs (5 cm in
length) onto a lightly greased and floured baking sheet. For the rosettes, decorate with glazed
cherries before baking.
7. When baked, remove from the baking sheet onto a cooling rack using a palette knife and leave
to cool.
8. When cooled, decorate with melted chocolate, please note, do not cover more than half of the
biscuits in melted chocolate.
CHEF’S NOTE

• Read the recipe properly before you start the mixing of the ingredients.
• Do not add all the cake flour at once, follow the recipe instruction.
• Do not use maraschino cherries or fresh cherries or fruits for the decoration. Only glazed fruits can be
used.
• When decorating with chocolate, ensure that the chocolate is at approximately 28°C to avoid lumps of
set chocolate at the bottom of your biscuit.
• Once you have dipped the biscuit halfway into the chocolate, shake some of the chocolate off, you only
want a thin layer of chocolate on your biscuit.

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 STANDARD RECIPE
Recipe Name: Checkerboard Biscuits
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 2 hours

Programme: Professional Pastry Programme

Yield: 4 dozen

INGREDIENTS PREP PROCEDURE QUANTITY UNIT

VANILLA DOUGH
Butter Room temperature 225 g
Icing sugar 130 g
Castor sugar 100 g
Egg 1 each
Egg yolk 1 each
Vanilla essence 5 ml
Cake flour Sieved 375 g
Salt 2 g
CHOCOLATE DOUGH
Butter Room temperature 225 g
Icing sugar 130 g
Castor sugar 100 g
Egg 1 each
Egg yolk 1 each
Vanilla essence 5 ml
Cake flour Sieved 300 g
Cocoa powder Sieved 60 g
Salt 2 g

OUTCOMES
1. To be able to prepare, cook and finish cakes, biscuits and sponge products.
2. To be able to bake and deliver biscuits with a combination of various forms and decoration.

METHOD
1. Follow the prep procedure for each ingredient.
2. Preheat the oven to 180°C and line 2 baking trays with parchment paper.
3. For the vanilla dough, beat the butter, icing sugar and castor sugar well, using electric
beaters or a stand mixer fitted with the paddle attachment, if no machine is used, use a
wooden spoon or spatula to mix, until smooth and fluffy.
4. Add the egg, egg yolk and vanilla essence and mix in well.
5. Add the flour and salt and mix until the dough comes together (it will be soft.) Shape the
dough into 2 discs, wrap in plastic wrap and chill until firm, about 2 hours, if you have an
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 industrial freezer, you can chill it for 30 to 45 minutes. Alternatively, the dough can be made
ahead and frozen, then thawed in the fridge before baking.
6. For the chocolate dough, beat the butter, icing sugar and castor sugar well, using electric
beaters or a stand mixer fitted with the paddle attachment, if no machine is used, use a
wooden spoon or spatula to mix, until smooth and fluffy.
7. Add the egg, egg yolk and vanilla essence and mix in well.
8. Add the flour, cocoa powder and salt and mix until the dough comes together (it will be
soft.) Shape the dough into 2 discs, wrap in plastic wrap and chill until firm, about 2 hours or
if you have an industrial freezer chill for 30 to 45 minutes. Alternatively, the dough can be
made ahead and frozen, then thawed in the fridge before baking.
9. On a lightly floured surface, divide the first disc of vanilla dough in half, knead each piece
lightly to soften and roll out each to a rectangle that is about 20 x 12 cm and 12 mm thick.
Set aside and do the same with the chocolate dough.
10. Brush the surface of one of the chocolate dough pieces with a little water and place a vanilla
piece on top. Brush this with water and top with a chocolate piece, brush again and finish
with the vanilla dough. Trim away the edges of all 4 sides. Cut strips lengthwise that are 12
mm thick. If the dough starts to get soft as you work with it, pop it in the fridge to chill 10-15
minutes.
11. To create the checkerboard, lay a strip of this striped dough flat and brush it with a little
water. Lay a second strip on top, but inverted so that the chocolate stripes lay on top of the
vanilla and vice versa. Repeat with 2 more strips of dough, inverting each time. You will now
have a block of dough that has a checkerboard pattern of 4-x-4 squares. Repeat this with any
remaining strips of dough (you will likely get 2 logs.)
12. Take the second disc of chilled chocolate dough, divide it in half and roll out into a rectangle
that is 6 mm thick but the width of the checkerboard piece and at least 20 cm long. Brush
the checkerboard lightly with water and place it close to one short end of the dough. Roll up
the checkerboard in the chocolate dough, brushing each side with water as you go. Trim the
dough so the seam is not visible (it works best to make the seam on a flat side, not a corner
of the dough) and trim the ends. Now your checkerboard is framed with chocolate cookie
dough. Wrap and chill the dough to set it, about an hour, if you have an industrial freezer,
you can chill it for 15 minutes, this process to be done to firm the paste to cut even clean cut
biscuits without smutching them.
13. You can repeat this process with vanilla dough for the other checkerboard log. Any excess
dough can be rolled, measured and shaped again, or simply roughly stacked for a marble
effect when sliced.
14. Slice the checkerboard dough into cookies that are 6 mm thick and lay them out on the
baking trays, leaving 25 mm in between them.
15. Bake the cookies for about 12 minutes, until the cookies lift easily from the tray and are
lightly golden on the bottom. Cool the cookies on the baking tray before removing.
16. The cookies will keep in an airtight container for up to 5 days.

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FOR THE CHECKERBOARD:

Chocolate Dough Vanilla Dough

To be used later for

the outside wrapping

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 STANDARD RECIPE
Recipe Name: Tuiles
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 1 ½ Hours
Programme: Professional Pastry Programme
Yield: 15 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Butter 50 g
Sugar, icing 62.5 g
Flour, cake 62.5 g
Egg whites 1 each

OUTCOMES
1. Light and pale in colour.
2. Thin, crisp texture.
3. Neatly shaped.

METHOD
1. Pre-heat the oven to 160°C and prepare a baking sheet by lining with a silicon matt, Teflon
sheeting or prepared parchment-paper.
2. In a mixing bowl, mix all the ingredients and let it rest for 1 hour in the fridge.
3. Spread to required shape and size.
4. Bake at 160°C.
5. While hot, mould biscuits to required shape and leave to cool.

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 STANDARD RECIPE
Recipe Name: Biscotti
Module / Chapter: Cakes, Biscuits and Sponges
Tim e to Prepare: 3 hours
Programme: Professional Pastry Programme
Yield: 20 each (5 mm thick)
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Flour, cake 125 g
Sugar, granulated 90 g
Baking powder 2.5 ml
Lemon(Zest only) Grated ½ each
Butter 30 g
Egg Beaten 1 each
Whole nuts: Pistachio or
60 g
hazel

OUTCOMES
1. Biscotti must have a golden colour.
2. Biscotti must be uniform in shape.
3. Biscotti must have good flavour.

METHOD
1. Pre-heat the oven to 160°C and prepare a baking sheet.
2. Place the dry ingredients (flour, sugar, baking powder and lemon zest), except for the nuts, in a
bowl and rub in the butter.
3. Add the beaten eggs into the dry ingredients and mix well.
4. Add the nuts, mix enough to disperse through the dough.
5. Shape into sausage shape (slipper). And place on the baking sheet.
6. Bake at a moderate oven at 160°C for 15 - 20 minutes. The biscotti must still be soft enough to
slice.
7. Slice them (5 mm thick) and lay them flat on a baking sheet and place back in the oven at a low
temperature of 100°C for 1-2 hours or until they are dry and golden.

CHEF’S NOTE

• For best results in obtaining very thin slices: once the biscotti was cooled properly, freeze the loaf for
approximately 30 minutes. With a very sharp knife, slice equal slices before drying. This will prevent
the biscotti to fall apart or to crumble while you cut.
• Do not cut the biscotti if it did not cool down properly. The baked product must rest. If you cut the
biscotti immediately, it will crumble and fall apart.
• The thicker the slices the long it will take to dry out.
• If the oven temperature is too hot, it will brown and burn the biscotti.

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 STANDARD RECIPE
Recipe Name: Cat Tongues (Langues de chat)
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 15 Portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sugar, icing 125 g
Butter 100 g
Vanilla essence 2.5 ml
Egg whites 3 each
Flour, cake Sieved 100 g

OUTCOMES
1. No eggy taste to be present.
2. Sponge not to be overbaked, sides golden brown only.
3. Mixture to be piped evenly.

METHOD
1. Pre-heat the oven to 200°C (conventional oven, no fan) or 180°C-190°C (convection, fan
assisted) and prepare a baking sheet.
2. In a mixing bowl, lightly cream the sugar and butter, then add the vanilla essence.
3. Add the egg whites one by one, continually mixing and being careful not to allow the mixture to
curdle.
4. Gently fold in the sifted flour and mix lightly. Incorporated while maintaining maximum
aeration.
5. Fill a piping bag with the mixture with a 3 mm plain tube.
6. Pipe fingers 4 cm long onto a lightly greased baking sheet, 2.5 cm apart.
7. Bake at 200°C (conventional oven, no fan) or 180°C-190°C (convection, fan assisted) for a few
minutes.
8. If the outside edges are light brown and the centres yellow, they are done.
9. When baked, remove onto a cooling rack using a palette knife.

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 STANDARD RECIPE
Recipe Name: Sponge Fingers (Biscuits a la Cuillere)
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 30 minutes
Programme: Professional Pastry Programme
Yield: 15 fingers
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Eggs Separated 2 each
Sugar, castor 50 g
Vanilla essence 2 ml
Flour, cake Sieved 50 g
Salt 1 ml
Sugar, icing Dusting

OUTCOMES
1. Well and evenly piped.
2. Well dusted with icing sugar to form a crisp top.
3. Golden in colour.

METHOD
1. Follow the prep procedure for each ingredient.
2. Pre-heat the oven to 200°C and prepare a baking sheet by lining with greaseproof or silicon
paper.
3. In a mixing bowl, cream the egg yolks and sugar until creamy and almost white, add the vanilla
essence and mix in.
4. In a separate mixing-bowl, whip the egg whites until stiff peak.
5. Add a little of the whites to the egg yolk mixture and cut in.
6. Gradually add the sieved flour and salt, and the remainder of the egg whites alternately, mixing
as lightly as possible.
7. Place in a piping bag with 1 cm plain tube and pipe in 8 cm lengths on to baking sheets lined
with greaseproof or silicone paper.
8. Sprinkle liberally with icing sugar.
9. Leave on the tray to rest for 5 minutes, repeat sprinkling with icing sugar one more time, then
bake.
10. Bake in a hot oven at 200°C for about 10 minutes.
11. Remove from the oven and lift the paper on which the biscuits are piped, and place upside
down on the table.
12. Sprinkle liberally with water. This will assist the removal of the biscuits from the paper (no
water is needed if using silicone paper).

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 STANDARD RECIPE
Recipe Name: Peanut Butter Biscuits
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 30 minutes
Programme: Professional Pastry Programme
Yield: 8 each (large biscuits)
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Butter 125 ml
Sugar, white 125 ml
Sugar, brown 125 ml
Crunchy peanut butter 125 ml
Peanuts, unsalted Finely chopped 125 ml
Egg Beaten 1 each
Flour, cake Sieved 310 ml
Bicarbonate of soda 4 ml
Baking powder 3 ml
Salt 2 ml

OUTCOMES
1. Uniform shape.
2. Light golden colour.
3. Crisp texture.

METHOD
1. Pre-heat the oven to 160°C and prepare a baking sheet.
2. In a mixing bowl, beat the butter until creamy.
3. Add the white and brown sugar and continue to beat for another 2 minutes.
4. Stir through the crunchy peanut butter, peanuts, and the beaten egg.
5. In a mixing bowl, mix the flour, bicarbonate of soda, baking powder and salt together.
6. Stir the flour mixture into butter mixture and mix well.
7. Wrap dough in cling film and refrigerate for at least 3 hours.
8. Shape dough into ping pong size balls.
9. Place balls on a baking tray, about 8 cm apart, flattening them slightly with a fork and bake for
approximately 10-12 minutes.
10. Cool on a wire rack.

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 STANDARD RECIPE
Recipe Name: Gingerbread Men Cookies
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 15 minutes
Programme: Professional Pastry Programme
Yield: 12 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Butter 62 g
Margarine 62 g
Sugar, brown 100 g
Golden syrup 125 ml
Egg yolks 2 each
Flour, cake Sieved 325 g
Ginger, ground 10 ml
Mixed spice 5 ml
Bicarbonate of soda 5 ml

OUTCOMES
1. Uniform size.
2. Golden colour.
3. Crisp texture.

METHOD
1. Pre-heat the oven to 180°C and prepare two baking sheet.
2. In a mixing bowl, soften the butter and margarine and whisk in the sugar until pale and creamy.
3. Add the golden syrup and the egg yolks, stir into the sugar mixture until combined.
4. Add in the sifted flour, ginger, mixed spice, and bicarbonate of soda.
5. Knead until the mixture is a soft smooth dough.
6. If the dough is a bit crumbly, add another egg yolk.
7. Press the dough into a ball, cover with plastic wrap and place in the fridge for about 30
minutes.
8. Once the dough has chilled, roll out on a floured surface.
9. Cut out the biscuit shapes.
10. Carefully lift them and place then onto the prepared baking tray.
11. The pieces can be close together but not touching.
12. The biscuits bake quickly so you need to watch that they do not burn.
13. Cool on a flat surface.
14. Decorate the biscuits as you wish.

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 STANDARD RECIPE
Recipe Name: Millionaire’s Shortbread
Module /chapter: Cakes, Biscuits and Sponges
Time to prepare: 1 hour
Programme: Professional Pastry Programme
Yield: 24 biscuits (3 cm x 3 cm)
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
SHORTBREAD
Butter, unsalted Softened 226 g
Sugar, granulated 70 g
Sugar, brown 70 g
Egg yolk 1
Vanilla essence 2.5 ml
Flour, cake 260 g
Salt 2.5 ml
CARAMEL
Condensed milk 792 g
Butter 198 g
Sugar, brown 200 g
Glucose 80 ml
Vanilla essence 5 ml
Salt 2 ml
CHOCOLATE GANACHE
Dark chocolate Chips / Chopped 340 g
Cream 120 ml
Vanilla essence 5 ml
Salt For sprinkling 2 ml

OUTCOMES
1. Shortbread base must be baked through.
2. Must have a light brown colour.
3. Fudge must be cooked through.
4. No grainy texture.
5. Well set fudge layer.
6. Must have a thin and evenly spread chocolate layer.
7. Evenly sized portions.

METHOD FOR THE SHORTBREAD

1. Preheat oven to 170°C and line a baking sheet with greaseproof paper. If using a convection oven
(fan assisted), reduce heat to 160°C.
2. In a mixing bowl, cream butter, brown sugar, and granulated sugar.
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 3. Add the egg yolk and vanilla essence to the butter mixture, remember to scrape the sides. Mix
properly.
4. Gradually add the flour and the salt, not all the flour at once, whilst taking caution not to overbeat
the dough as it should be slightly crumbly to make it easier to press into the baking sheet.
5. Once all ingredients were combined and mixed, press firmly into the baking sheet and bake for
20 to 25 min, the edges should be slightly golden brown. Once baked, allow to cool while you
prepare the caramel topping.

METHOD FOR THE CARAMEL

1. Combine the condensed milk, butter, brown sugar, and glucose in a medium sized saucepan over
medium heat.
2. Stir frequently until butter is melted and ingredients are well combined. Continue to stir
constantly until mixture begins to boil, do not increase the heat to create a faster reaction.
3. Once mixture comes to a boil, reduce the heat to simmer, still stirring constantly. Continue to
stir 10 to 15 minutes until mixture turns a rich caramel colour and has thickened, it should be
pulling from the sides.
4. Remove from heat and immediately stir in the vanilla essence and salt.
5. Pour evenly over the prepared shortbread, using an offset palette knife to spread evenly if
needed.
6. Allow to cool at room temperature for several hours or in the refrigerator for 1 hour.

METHOD FOR THE CHOCOLATE GANACHE

1. Combine the chocolate and cream in a saucepan over medium heat and melt the chocolate into
the cream.
2. Stir frequently until chocolate is melted and mixture is smooth.
3. Remove from heat and stir in vanilla essence and salt, allowing the chocolate to cool slightly.
4. Evenly spread it over the caramel using an offset palette knife and leave to cool and set.
5. Ensure the ganache is set and cut into equal sized squares or 3 cm x 3 cm.

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 STANDARD RECIPE
Recipe Name: Sugar Cookies
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 1 hour
Programme: Professional Pastry Programme
Yield: 12 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
BISCUITS
Flour, cake 400 g
Cornflour 100 ml
Sugar, icing 100 g
Vanilla essence 2 g
Salt 2 g
Sugar, castor 150 g
Butter 250 g
Eggs 2 each
ICING
Sugar, icing 310 ml
Egg whites 20-30 ml

OUTCOMES
1. Uniform shape.
2. Golden colour.
3. Crisp texture.

METHOD
1. Sieve together the flour, sugar, and salt.
2. Rub margarine into the flour mixture. (till breadcrumb consistency)
3. Beat in the egg and vanilla essence.
4. Gradually add the flour mixture and beat until combined.
5. Divide the dough in half and flatten into disks.
6. Wrap each disk in plastic and freeze until firm (about 20 minutes).
7. Pre-heat the oven to 160˚C. Line a baking sheet with greased greaseproof paper or silicone
paper.
8. Remove one dough disk and let it stand for 5-10 minutes. Roll out between two sheets of
floured paper, dusting with flour as needed.
9. Cut into shapes with cookie cutters.
10. Using a spatula, transfer to the prepared baking sheets. If the dough gets soft, chill it for 10
minutes. Re-roll scraps and cut shapes. Repeat with remaining dough.
11. Bake, rotating halfway through until the edges are golden (10-18 minutes).
12. Cool completely on wire racks.

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 Icing
1. Sift the icing sugar into a bowl.
2. Whisk the egg white with a butter knife. Note: use butter knife as palette knife for mixing
only.
3. Gradually add icing sugar until piping consistency, then reduce the mixture back to flooding
consistency by adding egg whites. If the mixture is too runny, just add sieved icing sugar.

CHEF’S NOTE

• Do not aerate the royal icing with a whisk. For best results, use a butter knife in a glass jar to mix the
egg whites with the icing sugar.
• If you aerate the royal icing, your product will dry with air pockets which will be visible on the top of
your biscuit and your product will then not reach the desired outcome.
• Examples of piping required:

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 STANDARD RECIPE
Recipe Name: Hertzoggies
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 50 minutes
Programme: Professional Pastry Programme
Yield: 12 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
PASTRY
Flour, cake 250 ml
Salt 2.5 ml
Baking powder 5 ml
Butter Cold 65 g
Sugar, white 15 ml
Egg, yolk 2 each
Water 25 ml
FILLING
Apricot Jam 100 g
COCONUT MERINGUE
Egg, white 2 each
Desiccated coconut 250 ml
Sugar, granulated 100 ml

OUTCOMES
1. Uniform shape.
2. Golden colour.
3. Crisp texture.

METHOD
1. Pre-heat the oven to 180°C and prepare a 12 cup plain muffin tin.
2. In a mixing bowl, sift flour, salt and baking powder together, then rub in the butter.
3. Add sugar, egg yolks and water and knead until a soft dough is formed.
4. Roll the dough out to 5 mm thickness then cut with a round cookie cutter (8 cm cutter).
5. Press the dough into a prepared small muffin pan and fill with dollops of apricot jam.
6. Whisk egg whites to stiff peak stage and fold in the coconut and sugar.
7. Add a tablespoon of the coconut meringue mixture to cover the jam.
8. Bake for 20 – 25 minutes until the Hertzoggies are golden in colour.

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 STANDARD RECIPE
Recipe Name: Egg White Butter Cream
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 600g
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
ITALIAN MERINGUE:
Sugar, granulated 120 g
Water 50 g
Lemon juice 2.5 ml
Egg, whites 80 g
Sugar, castor 60 g
BUTTERCREAM:
Butter 180 g
Chocolate 100 g
Cocoa powder 30 g
OUTCOMES
1. The icing must have volume and must be light and fluffy.
2. The icing must be a spreadable consistency.
3. The icing must be pipeable.

METHOD
ITALIAN MERINGUE
1. Place the granulated sugar, water and lemon juice in a pan and bring to the boil and cook until
soft ball stage. (116°C -118°C)
2. Whilst this is cooking, whisk the egg whites to soft peak then gradually sprinkle in the castor
while whisking.
3. Once you have reached soft ball stage, drizzle the sugar into the egg whites while still whisking
continuously.
4. Continue to whisk after adding all of the sugar has been added, this will help to cool down the
mixture and to form a more stable Italian Meringue
5. The Italian meringue will be used in the next step and combined with the butter cream.

BUTTERCREAM
1. Melt the chocolate over a double boiler, once melted remove from the double boiler and allow
to start cooling.
2. Beat the butter so it is light and creamy,
3. Add melted chocolate to the butter after it has cooled slightly - 34°C (this will prevent the
butter from melting)
4. Once the Italian meringue is cold add half it to the butter and chocolate and fold in, after its
been incorporated, add the second half and fold in.
5. Fold in the cocoa powder.
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 6. Use to decorate cakes. Can be stored in an airtight container in the fridge for later use.

Note: Butter cream may be flavoured with numerous flavours and combinations of flavours:
• Chocolate and rum
• Whiskey and orange
• Strawberry and vanilla
• Apricot and passionfruit
• Coffee and hazelnut

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 STANDARD RECIPE
Recipe Name: Butter Cream
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 750 g
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Butter 125 g
Margarine 125 g
Sugar icing 500 g
Milk as needed

OUTCOMES
1. Icing must have volume and be light and fluffy.
2. Icing must be a smooth and spreadable consistency.
3. Icing must be pipeable consistency.

METHOD
1. Sieve the icing sugar.
2. Cream the butter and margarine with the icing sugar until light and creamy.
3. Add some milk until you have the desired consistency. It should be pipeable and holding it’s
shape.
4. One the correct consistency was achieved, you can flavour and colour as required.

For chocolate butter cream:

Add melted chocolate, sweetened or unsweetened according to taste.

For coloured icing:

Once your icing is made, divide into bowls according to the number of colours you need for your cake.
Add a little colouring at a time and mix well with a spoon.

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 STANDARD RECIPE
Recipe Name: Egg Yolk Butter Cream
French buttercream
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 250g
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sugar, castor 200 g
Water 100 ml
Egg yolks 3 each
Butter 125 g
Margarine 125 g
Vanilla essence 2.5 ml
Chocolate Melted 100 g
Salt pinch

OUTCOMES
1. Icing must have volume and be light and fluffy.
2. Icing must be smooth and spreadable.
3. Icing must be pipeable.

METHOD
1. Bring water and sugar up to fine thread stage (105°C).
2. Over a bain-marie (double boiler), whisk the egg yolks and gradually add the stock syrup while
whisking until the mixture is at sabayon stage. Take off the heat and continue mixing until cool.
3. Cream the butter and margarine, add the vanilla essence and melted chocolate.
4. Fold butter mixture into cooled yolk mixture with a pinch of salt.

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 STANDARD RECIPE
Recipe Name: Whole Egg Butter Cream
Module / Chapter: Cakes, Biscuits and Sponges
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 450g
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Eggs 4 each
Sugar, castor 200 g
Lemon juice 10 ml
Butter 125 g
Margarine 125 g
Vanilla essence 5 ml
Dark chocolate Melted 200 g
Salt pinch

OUTCOMES
1. Icing must have volume; icing must be light and fluffy.
2. Icing must be thick and spreadable.
3. Icing must be pipeable not runny.

METHOD
1. Beat the eggs and sugar over a double boiler (bain-marie) until ribbon stage along with the
lemon juice.
2. Remove from the heat and whisk until cool.
3. Beat the butter and margarine until creamy, add the vanilla essence, melted chocolate and
gradually add it to the egg mixture, beat until it is all incorporated.

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NOTES

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 COLD DESSERTS

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 STANDARD RECIPE
Recipe Name: Pastry Cream
Crème Patisserie
Module / Chapter: Cold Desserts
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 360g
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Milk 250 ml
Vanilla essence 2.5 ml
Egg yolks 3 each
Sugar, castor 50 g
Flour, cake Sifted 20 g

OUTCOMES
1. Cooked through, no floury taste.
2. Correct piping consistency, holds shape.
3. Yellow in colour.

METHOD
1. In a saucepan, scald the milk and vanilla essence.
2. In a separate mixing bowl, whisk together the egg yolks and sugar. Once mixed through, add
the flour.
3. Gradually add the milk to the egg yolk mixture - tempering with the milk.
4. Return the mixture to the heat and stir with a spatula, bring the mixture to the boil and reduce
heat, continuously still until desired thickness is achieved.
5. Pass through sieve to ensure no lumps present.
6. Allow to cool with a piece of clingwrap on the surface (contact wrap), pierced with a knife.
7. Use for fruit tartlets or fillings.

Note:
Pastry cream may be varied with other flavours:
Rum, brandy, Tia Maria, lime, whiskey, orange, lemon, praline, strawberry, passion fruit
almond, calvados

Other variations include:

Chocolate pastry cream: Dissolve 100g of couverture or 50g cocoa powder in the milk and proceed as
above.
Coffee pastry cream: Add coffee essence to taste and proceed as above.
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 STANDARD RECIPE
Recipe name: Crème Diplomate
Module /chapter: Cold Desserts
Time to prepare: 1 – 2 hours
Programme: Professional Pastry Programme
Yield: 250ml
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Milk 150 ml
Vanilla essence 2 ml
Egg yolk 30 g
Sugar, castor 20 g
Flour, corn 15 g
Cream 40 ml
Gelatine (powdered) Bloomed in water 2 g

OUTCOMES
1. Crème needs to be smooth and aerated
2. Crème needs to be thick and pipeable
3. Crème must not have an egg taste

METHOD
1. In a saucepan, bring the milk and vanilla to the boil.
2. In a separate mixing bowl, whisk the yolks, sugar and corn starch together.
3. Temper the milk mixture into the yolk mixture and return to the saucepan.
4. Bring to the boil and cook, whisking continuously, until thickened.
5. Add the bloomed gelatine to the pastry cream and whisk until dissolved.
6. Allow to cool to room temperature.
7. In a medium size bowl, whisk cream until stiff peak.
8. Fold the whipped cream into the pastry cream and transfer into a piping bag.

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 STANDARD RECIPE
Recipe Name: Crème Brulée
Module / Chapter: Cold Desserts
Time to Prepare: 2 hours
Programme: Professional Pastry Programme
Yield: 4 portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Cream 250 ml
Yolks 3 each
Vanilla essence 5 ml
Sugar, castor 50 g
Sugar, granulated To brulé 10 g

OUTCOMES
1. The custard must be correctly set, not overbaked or rubbery.
2. The Brule must be golden and not burnt.

METHOD
1. Pre-heat the oven to 140°C and prepare 4 ramekins.
2. In a small saucepan, bring the cream to the boil with the vanilla essence.
3. In a mixing bowl, whisk the egg yolks and the sugar.
4. Add the hot mixture to the egg yolks and leave to cool.
5. Strain the custard.
6. Pour into the ramekins and place in a bain-marie covered with foil.
7. Bake in a pre-heated oven at 140°C for about 35 minutes or wobbly in the centre.
8. Remove from oven when the custard is just set.
9. When it cools it will completely set.
10. Sprinkle with granulated sugar and Brule.

Note:
When using a blowtorch make sure it always points away from you.

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 STANDARD RECIPE
Recipe Name: Coconut Flan
Module / Chapter: Cold Desserts
Time to Prepare: 4 Hours
Programme: Professional Pastry Programme
Yield: 4 portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sugar, white 100 g
Coconut milk 200 ml
Condensed milk 200 ml
Evaporated milk 62.5 ml
Eggs 2.5 each
Vanilla Extract 2.5 ml
Desiccated Coconut 30 ml

OUTCOMES
1. Caramel sauce must be golden in colour.
2. Egg custard must not be overbaked and rubbery.
3. Egg custard must be smooth with no holes.
4. Coconut Flan must be neatly demoulded and must hold its shape.

METHOD
1. Preheat oven to 160°C and prepare a flan dish.
2. Heat sugar in a small pan over medium heat until sugar has melted.
3. Pour the sugar in into a 20 cm pan, work quickly to swirl sugar around the bottom of the pan.
4. Combine coconut milk, condensed milk, evaporated milk, eggs and vanilla and mix well.
5. Prepare a water bath by placing your flan tin into a tray and filling the tray with water.
6. Bake for 45 minutes or until a table knife inserted in the middle comes out clean.
7. Remove the flan tin from the water bath and let it cool. Place in the refrigerator for 4 hours.
8. To unmould, run a knife around the edges of the pan. Invert a serving plate over the round
pan, hold tightly and quickly turn over. Gently shake the mould to release.
9. Top with coconut flakes for garnish.

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 STANDARD RECIPE
Recipe Name: Coffee Granita
Module / Chapter: Cold Desserts
Time to Prepare: 6 hours
Programme: Professional Pastry Programme
Yield: 600ml
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Stock syrup 300 ml
Coffee beans 10 each
Espresso 300 ml
Coffee liquor 30 ml

OUTCOMES
1. Must have a rough grainy texture.
2. Must be correctly set, icy.
3. Must have good flavour.

METHOD
1. Mix the stock syrup with the liquor and espresso and add enough alcohol to taste.
2. Pour into a flat metal dish and leave to freeze overnight.
3. Take a fork and scrape granules the following day.

Variations: strawberry and champagne, orange and triple sec, passion fruit and rum

Note: Granita is like a sorbet except that it is not churned. Once frozen it is scraped to form granules,
which makes a good base for sorbets to sit on or is an interesting garnish around a dish.

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 STANDARD RECIPE
Recipe Name: Raspberry Sorbet
Module / Chapter: Cold Desserts
Time to Prepare: 6 hours
Programme: Professional Pastry Programme
Yield: 600ml
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sugar, white 300 g
Water 200 ml
Orange Zest and juice 1 each
Mixed berries 400 g
Lemon Juice 1 each

OUTCOMES
1. Must have a smooth consistency, not grainy.
2. Must be set correctly so that it can be shaped.
3. Must have a good flavour.

METHOD
1. In a saucepan, combine the water and sugar. Add the zest of the orange with its juice. Bring to a
boil, stirring until the sugar dissolves. Once boiling, simmer for 5 minutes to create a syrup
infused with the orange zest.
2. After simmering, remove from heat and let it cool. If you have a sugar density thermometer,
adjust the density of the syrup to 17° Baumé. If you do not have a thermometer, ensure the
sugar is fully dissolved in the syrup.
3. Puree the mixed berries until smooth. Strain the puree to remove seeds for a smoother
consistency.
4. Measure the cooled syrup. Combine an equal quantity of syrup with the berry puree. Add the
juice of one lemon. Taste and adjust the sweetness, adding more lemon juice or water if
needed. The sorbet mixture should be slightly sweeter than the desired final taste as it will lose
some sweetness once frozen.
5. Chill the mixture in the refrigerator until cold.
6. Once chilled, churn the mixture in an ice cream machine for 10-15 minutes, or until it reaches a
smooth, frozen consistency. If you do not have an ice cream machine, transfer the mixture to a
metal bowl and place it in the freezer. Stir the mixture every hour with a fork, whisk, or hand
mixer to break up any ice crystals, until it is uniformly frozen and smooth.
7. Once the sorbet is frozen and smooth, quickly transfer it to a storage container and freeze until
it is firm enough to be scooped.
8. Serve the sorbet the same day for the best flavours and texture. If necessary, store it in the
freezer and cover the surface with plastic wrap to avoid ice crystal formation.

Variations:
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Kiwi fruit, mango and orange, apple and mint, coconut and lime, pineapple, passion fruit and orange.

Note:
When adding alcohol to sorbet, make sure the density of your stock syrup is 18°Baum.

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 STANDARD RECIPE
Recipe Name: Vanilla Ice Cream
Module / Chapter: Cold Desserts
Time to Prepare: 24 hours
Programme: Professional Pastry Programme
Yield: 250 ml
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Cream 250 ml
Milk 100 ml
Vanilla essence 1 each
Sugar, castor 60 g
Egg yolks 3 each

OUTCOMES
1. Must have a smooth consistency, not grainy.
2. Must be set enough to scoop, not too much sugar.
3. Must have a good flavour.

METHOD
1. Place the cream, milk and vanilla essence in a saucepan and bring to the boil.
2. Mix the egg yolks and the sugar together.
3. Add a ¼ of the hot liquid to the egg mixture.
4. Stir and add back to the saucepan, stir on a gently heat until the custard reaches 65° Celsius.
5. Strain and leave to cool.
6. Once cool, add variation and churn in ice cream machine for 10-15 minutes then freeze.

Variations
Chocolate: Whilst the mixture is still hot add 250 g of chopped chocolate. If you find it to sweet,
remove 30 g of sugar.

Caramel: Remove 50 g of sugar and add 75-100 g of butterscotch sauce.

Raspberry: Puree and strain 100 g of raspberry an add to the base.

Mocca Ice cream: Dissolve 1 tablespoon of instant coffee in a double espresso and add to the base.

Honey and hazelnut: Roast 50 g of hazelnut, skin and chop, remove 30 of sugar and add honey to the
base.
Brandied Apricots: Place a handful of dried apricots in saucepan cover with brandy and cook over a low
Heat, leave them to soften, chop them and add them at the end once your ice cream
Is churned. Also add a few roasted nuts.

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 STANDARD RECIPE
Recipe Name: Bavarois (basic recipe)
often referred to as a mousse
Module / Chapter: Cold Desserts
Time to Prepare: 45 minutes,2 hours chill time.
Programme: Professional Pastry Programme
Yield: 6-8 portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Milk 250 ml
Eggs Separated 2 each
Castor sugar 50 g
Gelatine powder 10 g
Cream Lightly beaten 125 ml

OUTCOMES
1. Bavarois must be neatly demoulded, no tears.
2. Texture must be smooth no lumps of undissolved gelatine.
3. Texture must be light from the addition of correctly whipped cream.

METHOD
1. In a saucepan, bring the milk to a boil and take off the heat.
2. Cream the yolks and sugar in a bowl until almost white.
3. Whisk in the milk, which has been brought to the boil and mix well.
4. Clean the milk saucepan and return the mixture to the saucepan.
5. Return to a low heat and stir continuously with a spoon until the mixture coats the back of a
spoon. The mixture must not boil.
6. Remove from the heat, add the gelatine and stir until dissolved.
7. Pass the mixture through a fine strainer into a clean bowl, leave in a cool place, stirring
occasionally until almost setting point.
8. Beat the egg whites to stiff peak.
9. Fold in the lightly beaten cream.
10. Fold in the stiffly beaten whites.
11. Pour the mixture into a mould or individual moulds (which may be very lightly greased).
12. Allow to set in the refrigerator.
13. Shake and turn out on to a flat dish or plates.

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 STANDARD RECIPE
Recipe Name: Baked Alaska
Module / Chapter: Cold Desserts
Time to Prepare: 15 minutes(With items pre-made)
Programme: Professional Pastry Programme
Yield: 4 Portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Gingerbread biscuit base 5cm in diameter, pre-baked 4 each
Vanilla ice cream Pre-made 250 ml
Italian meringue Pre-made 400 g

OUTCOMES
1. Bavarois must be neatly demoulded, no tears.
2. Texture must be smooth no lumps of undissolved gelatine.
3. Texture must be light from the addition of correctly whipped cream.

METHOD
1. Use the prebaked gingerbread biscuits as the base for the baked alaska.
2. Scoop a dollop of ice cream into the centre of the biscuit, ensuring that there is no ice cream on
the sides of the biscuit. The ice cream needs to be rock solid before you spread the
meringue on top. If the ice cream isn’t fully frozen, the meringue will start sliding off.
3. Spread or pipe the meringue all over the ice cream, making sure that it is completely
covered and touching the biscuit, creating a seal. Using a kitchen torch, brown the
meringue.

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 STANDARD RECIPE
Recipe Name: Cheesecake (fridge)
Module / Chapter: Cold Desserts
Time to Prepare: 2.5 hours
Programme: Professional Pastry Programme
Yield: 4 portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Tennis biscuits Crumbed
Margarine Melted
Gelatine leaves 1 leaf = 3g powder 2 each
Egg 1 each
Sugar, castor 70 g
Cream 150 ml
Cream cheese 200 g
Lemon Zested & juiced 1 each

OUTCOMES
1. The cheesecake must be correctly set (hold shape) with gelatine.
2. The texture must be smooth, no undissolved gelatine.

METHOD
1. Prepare a biscuit base by crumbling the biscuits and mixing it with the melted margarine.
2. Soak the gelatine leaves in enough water to submerge them.
3. Whisk the egg and sugar over a bain-marie until ribbon stage until light and fluffy.
4. Whip the cream to medium peak and fold in the cream cheese.
5. Once the gelatine is soft, squeeze out the water and add them to the egg mixture, which will be
hot. Stir until all the gelatine had dissolved.
6. Fold the lemon juice and grated zest into the cream mixture and then fold in the egg mixture.
7. Pour into 24cm tin, which has been lined with silicon paper.
8. The base can either be crushed biscuit and margarine or sponge cake.

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 STANDARD RECIPE
Recipe Name: White Chocolate Mousse
Module / Chapter: Cold Desserts
Time to Prepare: 3 hours
Programme: Professional Pastry Programme
Yield: 4 Portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
White chocolate 250 g
Cream Whipped 375 ml
Vanilla essence 5 ml
Eggs Separated 3 each
Cream 80 ml

OUTCOMES
1. Mousse texture must be smooth with no lumps.
2. Mousse must be a pipeable consistency.

METHOD
1. Place the white chocolate, 80ml of cream and vanilla essence in a heatproof bowl over a
saucepan of simmering water, making sure the bowl does not touch the water. Heat until the
chocolate has just melted, stirring often. Allow to cool for 5 minutes. Make sure no water mix
with the chocolate otherwise it will spoil the chocolate.
2. Add the egg yolks to the melted chocolate one by one, beating well after each addition.
3. Whisk the cream in a bowl until soft peaks form then fold through the chocolate mixture until
just combined.
4. Whisk the egg whites in a large, clean, dry bowl until soft peaks form. Using a large metal
spoon, fold through the chocolate mixture in 2 batches.
5. Divide the mousse among four ramekins, glasses, or jars.
6. Cover and chill for 3 hours or until set.

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 STANDARD RECIPE
Recipe Name: Fruit Jellies
Module / Chapter: Cold Desserts
Time to Prepare: 3 hours
Programme: Professional Pastry Programme
Yield: 1 Portion
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Apple juice/Cranberry juice 230 ml
Gelatine powder 30 ml
Honey 10 ml
Edible flowers Garnish

OUTCOMES
1. Fruit jellies should be completely set.
2. Fruit jellies should be cut in equal size squares.

METHOD
1. Pour the juice into a small saucepan. Sprinkle the powdered gelatine over the liquid and let it
sit for 5 minutes.
2. Stir the juice and gelatine to combined. Heat the mixture over a medium heat until the gelatine
is completely dissolved but do not let boil and remove from the heat.
3. Stir in the honey and let it dissolve. Pour the mixture into silicone moulds.
4. Place in the fridge for 2-3 hours to set.

NOTES
1. When using fruit juices with a high acidity, add an extra teaspoon of gelatine to the mixture or
use half of the recommended amount of juice and substitute it with apple juice.
2. Apple has a natural setting agent called pectin.
3. For a vegan alternative you can substitute the gelatine with half the amount of agar agar.

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 STANDARD RECIPE
Recipe Name: Tiramisu
Module / Chapter: Cold Desserts
Time to Prepare: 12 hours
Programme: Professional Pastry Programme
Yield: 4 Portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Eggs Yolks 2 each
Sugar, granulated 50 g
Vanilla essence 2.5 ml
Cream Whipped 250 ml
Mascarpone cheese 125 g
Cream cheese 125 g
Sponge fingers 20 each
Coffee 125 ml

OUTCOMES
1. Must be neatly layered.
2. Biscuits must be soaked through.
3. Must be neatly portioned if not set in a glass.

METHOD
1. In a mixing bowl, whisk egg yolks and sugar together until pale and fluffy, add the vanilla
essence and mix in.
2. Whisk cream until stiff peak stage.
3. Soften up cream cheese and mascarpone cheese and add to egg yolk mixture.
4. Add cream cheese mixture to whipped cream and let firm up in the fridge.
5. Once mixture is set place in a piping bag.
6. Layer sponge fingers in a tray equally and soak with coffee.
7. Pipe Tiramisu mixture onto sponge fingers and repeat the process three times.
8. Let tiramisu set in the fridge overnight before serving or slicing.
9. Dust with cocoa powder to finish off before serving.

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 STANDARD RECIPE
Recipe Name: Vanilla Panna Cotta
Module / Chapter: Cold Desserts
Time to Prepare: 4 hours
Programme: Professional Pastry Programme
Yield: 2 portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Cream 125 ml
Milk 65 ml
Vanilla essence 5 ml
Aniseeds 1 each
Gelatine leaf (Powder add 10ml) 1.5 each
Sugar, castor 15 g

OUTCOMES
1. Product must be lightly set and just hold together.
2. Product must not be broken or torn when demoulded.
3. Must be flavourful.

METHOD
1. In a saucepan boil the milk and cream, add the aniseed and vanilla essence.
2. Heat again and add the soaked gelatine and castor sugar. Strain through a fine strainer.
3. Fill individual dariole moulds and allow to cool.
4. Place the fruit compote on individual plates, turn out the panna cotta and place on top of the
compote. Finish with a tuile biscuit.

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MERINGUES

INGREDIENTS

Eggs: Eggs should always be at room temperature. You will not get as much volume from cold egg whites.

Corn-starch (corn flour): Some recipes call for a small amount of corn-starch to be added. This will result in a
chewy meringue (pavlova).

Cream of tartar or vinegar: Some recipes call for a minute amount of one or the other to be added. Both
ingredients are acidic. Egg whites, on the other hand, are non-acidic or alkaline. Adding a very small amount of
cream of tartar or vinegar has a stabilising effect and helps give more volume to beaten egg whites (the amount
is so small, that there is no effect on the taste). It is particularly useful when adding lots of liquid flavouring to
meringues, or when a softer look to the meringues are required and do not want to beat them quite as stiffly.
When making Swiss or Italian Meringue, you are heating or cooking the egg whites, so neither one of these is
needed.

Salt: Most recipes do not add any salt. However, several favourite, trusted, patisserie and haute-cuisine
cookbooks, all add salt. Meringues with and without salt and compared the taste, the ones with salt taste so
much better! So, always add salt!

Sugar: This ingredient often raises questions because there are many different types of sugar available. You
will find some recipes use both granulated sugar and icing sugar [powdered or confectioners’ sugar] in their
recipes. Icing sugar is extremely fine and contains a small amount of corn-starch to help stabilise the product. If
the recipe suggests using an amount of icing sugar to make the meringues, follow the recipe. If you do not have
any icing sugar on hand, use granulated sugar but incorporate it slowly, a few tablespoons at a time, beating
well after each addition to make sure the sugar has fully dissolved.

Recipes from the UK or Australia may call for both granulated and castor sugar. Castor sugar refers to a fine
white sugar, very like our North American granulated sugar, whereas British granulated sugar is coarser, and
therefore takes longer to dissolve. If you live in North America and see a recipe calling for both, just use our
granulated sugar. You can also use superfine sugar [fruit sugar] to replace all the sugar called for in the recipe,
which is a little finer than castor sugar and will dissolve beautifully.

Light brown [blond] sugar or maple sugar: If you want to make meringues that have a delicate caramel taste,
then substitute light brown sugar for half the amount of sugar called for in the recipe [or use only light brown].
If you substitute half the sugar, start by adding the white sugar to the whites, followed by the brown. If
measuring brown sugar by volume [i.e.: in cups] then it should be packed. And if you want extra special
meringues, then use very fine maple sugar in the same way as you would brown sugar. If you decide to only
use light brown or maple sugar, then follow the double boiler method of preparing the meringue. These
meringues bake to a light golden-sand colour and taste heavenly!

PREPERATION TECHNIQUES

There are several techniques for preparing meringue:

1. BASIC meringue

This is the simplest way to prepare meringues. Add the salt and either the cream of tartar or vinegar [if using] to
the egg whites in a large bowl. Beat until frothy and soft peaks begin to form [i.e.: when you lift the beaters or the
whisk out of the meringue, soft peaks will fold over].

Then add the sugar, always starting with the granulated sugar if using, in small amounts [a few tablespoonfuls at
a time] and beat well after each addition until completely dissolved. This step is important, otherwise the

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meringue will not cook properly [it will sweat and form small beads of liquid sugar on top] and it will lose its
volume.

Most recipes suggest that you use half the sugar in this step, and that once it has all been incorporated, you
continue beating until glossy and very stiff [i.e.: when the beaters are lifted out of the meringue, the peaks stand
stiffly, and if the bowl is turned upside down, they will not slip out of the bowl]. You know the meringue is beaten
enough when a bit of it, rubbed between your thumb and finger, is no longer grainy. At this stage, the remaining
sugar is gently incorporated by folding in with a large metal spoon.

2. SWISS meringue

This method produces fine, silky meringues. It is prepared over barely simmering water. The gentle heat helps
ensure the sugar completely dissolves. You do not need any cream of tartar or vinegar for this method, as the
heat helps the eggs gain volume. To use this method, you need either a double boiler or a large heatproof bowl
that you can place over water in a pot on the stove. It is important for the bottom of the bowl to be sufficiently
far from the water, and that the water is just barely simmering, or the eggs may cook [they will start to curdle]!
You first add the salt and all the sugar to the egg whites, stir, and place over the simmering water. As soon as the
eggs are over the water, you must whisk continually for about three to five [3 - 5] minutes. Use a large balloon
whisk or a hand beater with a whisk attachment to do this. The eggs will more than triple in volume and start to
become glossy. Once they leave a thick trail when the beater/whisk is lifted, remove from the heat, and continue
beating until very glossy and firm

Whisking eggs and sugar over gently simmering water for Swiss Meringue.

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Thick, glossy, Swiss meringue which has been whipped until stiff.
3. ITALIAN meringue

This method also makes a superb meringue. It is often used in the preparation of fine, very light
buttercreams. A sugar syrup is first prepared by boiling the sugar and a small amount of water to a
specific temperature, between 116-130°C, depending on the recipe. The egg whites are gently beaten
until soft peaks form in a stand mixer while the sugar syrup boils. Immediately after reaching the
desired temperature, the syrup is poured slowly in a thin stream into the eggs whites while beating
constantly at medium speed. They must be beaten up to 15 minutes until completely cooled and firm
[beating and cooling time will depend on how many egg whites you are using].

FLAVOURING AND COLOURING:

Meringue to which a few drops of food colour have been added produce a lovely pastel shade when
baked using the “slow oven” method.
Again, some recipes add no flavouring ingredient, but vanilla or another suitable flavouring if none is
specified can be used as this enhances the flavour. Flavouring and colours are added at the end of the
preparation. If the recipe calls for a dry flavouring such as cocoa powder, then follow the recipe.

The ingredients for meringues to which ground nuts are added vary in proportion to account for the
nuts, and a little corn-starch may also be needed is also called Swiss Broyage.

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BAKING:
Most recipes suggest lining the baking sheets with baking parchment. This is the best method.

Baking small pastel-coloured meringues using the “slow oven” method

Once again, there are many different baking techniques. The temperatures and baking times can vary
greatly. The best meringues are not really baked but dried out. Therefore, many recipes suggest
making meringues in the evening, so you can let them dry out in the oven overnight. Other methods
use a higher oven temperature and shorter baking time with very little or no drying out. This method
tends to colour the meringues, so depending on what you are using them for, bear this in mind.

If you want to make small, pretty, coloured meringue shapes, such as meringue stars and kisses, then
the slow oven method is the one you must use. The oven temperatures in recipes vary greatly,
depending on the baking duration, going from 80 to 140°C.The preferred baking method is the “slow
oven” method.

Note: To gain maximum efficiency when whipping egg whites, the following points should be observed:
• Because of possible weakness in the egg white protein, it is advisable to strengthen the protein
by adding a pinch of cream of tartar and a pinch of dried egg white powder. If all dried egg
white powder is used no additions are necessary.
• Eggs should be fresh.
• When separating yolks from whites no speck of egg yolk must be allowed to remain in the
white; egg yolk contains fat, the presence of which can prevent the white being correctly
whipped.
• The bowl and whisk must be scrupulously clean, dry, and free from any grease.
• When egg whites are whipped the addition of a little sugar (15g to 4 egg whites) will assist the
efficient beating and lessen the chance of overbeating.
• Adding a little cornflour to uncooked meringue results in a soft, chewy centre, characteristic of
Pavlova.
• The acid in vinegar or cream of tartar helps to stabilise the egg white, ensuring that the
meringue is thick and stiff, holding its shape.
• Baked French meringue can be made ahead and stored in an airtight container for up to a week
for best results. Swiss and Italian meringue should be made as and when needed, if being used
in their unbaked forms.

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 • Swiss meringue is made by dissolving sugar and egg whites together over simmering water
while beating with an electric mixer. It is often used as a base for buttercream icings.
• Italian meringue is made by slowly beating hot sugar syrup into stiffly beaten egg whites and is
used in icings and, often, as a base for French macaroons. The egg whites are ‘cooked’ by the
hot sugar syrup, so this method of making meringue is mainly used for applications where a
fluffy, marshmallow result is required – for example, dessert toppings and then brûléeing the
meringue, as opposed to baking it in the oven.
• French meringues are made by gradually adding either granulated- or castor sugar (granulated
will result in a crumbly, more granular meringue, whereas castor sugar will result in a more
solid, smooth finish) to whipped, uncooked egg whites until the white’s form stiff, shiny peaks.
The meringue is then piped or dolloped into shapes and baked. It has a light, crisp texture and
is the easiest to bake and best-known type of meringue.

The reason egg whites increase in volume when whipped is because they contain so much protein (11%).
The protein forms tiny filament, which stretch on beating, incorporate air in minute bubbles then set to
form a stable puffed-up structure expanding to seven times its bulk.

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 STANDARD RECIPE
Recipe Name: English Meringues
(also referred to as French or cold)
Module / Chapter: Cold Desserts
Time to Prepare: 4 hours
Programme: Professional Pastry Programme
Yield: One large tray
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Egg whites 100 g
Sugar, castor 200 g
Cream of tartar pinch

OUTCOMES
1. The mixture must be a firm piping consistency.
2. The meringue must be neatly piped and uniform shapes and sizes.
3. The meringue must be dried out correctly.
4. Product must not be “grainy”.

METHOD
1. Whisk the egg whites until it reaches the foamy stage, add the cream of tartar, and continue
whisking until it reaches the medium peak stage.
2. Add the castor sugar one tablespoon at a time while continually whisking until meringue reaches
the stiff peak stage, all of the castor sugar must be added.
3. Place in a piping bag fitted with a large star nozzle and pipe onto a silicone paper lined baking
sheet.
4. Bake between 60°C-100°C for 1 hour and 30minutes, until dried out without any colour.

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 STANDARD RECIPE
Recipe Name: Italian Meringue
Module / Chapter: Cold Desserts
Time to Prepare: 1 hour
Programme: Professional Pastry Programme
Yield: One large tray
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sugar, granulated 230 g
Water 90 g
Lemon juice 2 ml
Egg whites 150 g
Sugar, castor 120 g
Cream of tartar pinch

OUTCOMES
1. The mixture must be a firm piping consistency.
2. The meringue must be neatly piped and uniform shapes and sizes.
3. The meringue must be dried out correctly.
4. Product must not be “grainy”.

METHOD
1. Place the granulated sugar, water and lemon juice in a saucepan and bring to the boil until it
reaches soft ball stage. (116°C)
2. Whilst this is cooking, whisk the egg whites and cream of tartar to stiff peak then gradually
sprinkle in the castor sugar while whisking.
3. Once you have reached soft ball stage, drizzle the sugar into the egg whites while still whisking
continuously.

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 STANDARD RECIPE
Recipe Name: Swiss Meringue
Module / Chapter: Cold Desserts
Time to Prepare: 30 minutes
Programme: Professional Pastry Programme
Yield: One large tray
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Egg whites 3 each
Sugar, castor 110 g

OUTCOMES
1. The mixture must be a firm piping consistency.
2. The meringue must be neatly piped and uniform shapes and sizes.
3. The meringue must be dried out correctly.
4. Product must not be “grainy”.

METHOD
1. In a medium-sized bowl, whisk together the egg whites and sugar.
2. Place the bowl over a small pan with simmering water, making sure the water does not touch
the bowl.
3. Keep whisking the mixture until the sugar has dissolved. You can easily check whether the sugar
has dissolved by rubbing a bit of the mixture between your fingers; the mixture should not feel
grainy.
4. If you want to pasteurize the meringue, keep whisking until the mixture reaches a temperature
of 71°C. Once the meringue reaches the desired temperature, take it off the heat
5. Using a handheld or a stand mixer, beat the warm mixture until the meringue holds the desired
peak (soft, medium, or stiff) and has cooled to room temperature.
6. Use the meringue to pipe meringue kisses, cookies, or nests, spoon it on top of a pie or cake or
use it as a filling.

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 STANDARD RECIPE
Recipe Name: Crème Anglaise
Module / Chapter: Cold Desserts
Time to Prepare: 30 minutes
Programme: Professional Pastry Programme
Yield: 200 ml
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Milk 200 ml
Vanilla essence 2.5 ml
Egg yolks 2 each
Sugar, granulated 20 g

OUTCOMES
1. Correct consistency.
2. Must not taste like egg.
3. No over coagulated egg.

METHOD
1. Place milk and vanilla essence in a saucepan.
2. Bring to the boil and remove from the heat
3. Whisk the egg yolks and sugar together.
4. Add 50ml of the hot milk to the egg mixture to temper it.
5. Add the rest of the hot milk.
6. Prepare a bain-marie and continue to cook egg mixture while stirring constantly with a spatula,
until mixture reaches nappe stage. (Coating the back of the spoon)

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 STANDARD RECIPE
Recipe Name: Butterscotch Sauce
Module / Chapter: Cold Desserts
Time to Prepare: 20 minutes
Programme: Professional Pastry Programme
Yield: 200 ml
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sugar, granulated 125 g
Water 100 ml
Butter 25 g
Cream 150 ml

OUTCOMES
1. Correct colour – not dark or burnt.
2. Good flavour – not bitter or burnt.
3. Good pouring consistency – not undercooked and thin.

METHOD
1. In a saucepan, dissolve the sugar in the water.
2. Increase the heat and boil until it reached 175°C and caramelizes.
3. Brush down the sides of the saucepan with water to prevent crystallization.
4. Once caramelization is reached add the butter, followed by the cream stirring vigorously.
5. If it cools and solidifies whilst you are incorporating, return to a low heat to complete
incorporation.
6. Serve hot or cold.

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 STANDARD RECIPE
Recipe Name: Fruit Compote
Module / Chapter: Cold Desserts
Time to Prepare: 30 minutes
Programme: Professional Pastry Programme
Yield: 125ml
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Apricot puree 40 g
Vanilla essence 2.5 ml
Peaches ½ each
Kiwi fruit ½ each
Strawberries 40 g
Blueberries 40 g
Raspberries 25 g
Stock Syrup
Sugar 50 g
Water 150 ml

OUTCOMES
1. Fruit must be soft.
2. Sauce must have a slightly thickened consistency.

METHOD
1. Prepare the fruit compote by boiling the apricot puree and infusing with vanilla essence.
2. Finely dice the peach and the kiwi and quarter the strawberries. Mix, add the blueberries and
raspberries.
3. Bring sugar and water to the boil for stock syrup, make sure all the sugar is dissolved.
4. Bind the fruit with the apricot puree. Add enough stock syrup to keep the fruit free flowing.

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 STANDARD RECIPE
Recipe Name: Soft Fruit Coulis
Module / Chapter: Cold Desserts
Time to Prepare: 30 minutes
Programme: Professional Pastry Programme
Yield: 250ml
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Blackberries or any other soft
125 g
fruit
Sugar, castor 25 g
Water 25 g
Cornflour 1.5 g
Lemon juice 5 ml

OUTCOMES
1. Coulis must be strained and smooth.
2. Coulis must not be bitter or burnt in flavour.
3. Coulis must hold on the plate and not separate or bleed.

METHOD
1. Place the blackberries, water and sugar in a pan.
2. Cook until the berries are soft.
3. Blend the fruit in the food processor.
4. Return to the stove, mix the cornflour with a little water, and return to the stove with a bit of
lemon juice, cook until thick.
5. Strain and leave to cool.

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NOTES

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 PASTRY PRODUCTS

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 STANDARD RECIPE
Recipe Name: Cocktail Chicken Pie
Module / Chapter: Pastry products
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 10 mini pies
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Oil 25 ml
Onion Chopped 50 g
Garlic Minced 1 clove
Chicken mince or chicken bits (1 x Breast) 250 g
Parsley Finely chopped 5 g
Salt 5 g
Pepper, black 5 g
Margarine 25 g
Flour, cake 25 g
Milk 100 ml
Flaky or puff pastry Pre-prepared 200 g

OUTCOMES
1. Pie pastry golden in colour and cooked through.
2. Filling cooked through, seasoned well and not oozing out of pastry.
3. Pie neatly crimped, shaped, and finished.

METHOD
1. Place the oil in a pan and sauté the chopped onions and garlic until soft.
2. Add the chicken and parsley and cook through.
3. Season with salt and pepper.
4. Place the margarine in a saucepan and melt, remove from the heat and add the flour. Stir to
form a roux.
5. Add the milk gradually over a low heat and thicken.
6. Once thick and cooked through add to the chicken mixture.
7. Roll out the pastry and cut into squares of 6cm by 6cm.
8. Egg-wash the base of each pie and place a tablespoon of the chicken mixture into the centre of
each pie.
9. Place the lid over the pie and crimp the edges.
10. Pre-heat the oven to 200°C and prepare a baking sheet.
11. Egg-wash the pie and leave to rest in the fridge for 30 minutes.
12. Bake in a hot oven at 200°C for 20-25 minutes until risen and golden.

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 STANDARD RECIPE
Recipe Name: Chicken and Mushroom Vol-au-Vent
Module / Chapter: Pastry products
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 8 vol-au-vent cases
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Puff pastry Pre-made 250 g
Margarine 30 g
Flour 30 g
Chicken stock 200 ml
Milk 50 ml
Mustard 5 ml
Salt 2 g
Pepper 2 g
Parsley Chopped 20 g
Cheese Grated 100 g
Oil 50 ml
Onion Chopped 50 g
Garlic clove Chopped 1 each
Mushrooms Chopped 200 g
Chicken breast Thinly sliced 100 g
Salt 2 g
Pepper 2 g
White wine 50 ml

OUTCOMES
1. Vol-au-vent must maintain its shape.
2. Vol-au-vent must be well risen and golden in colour.
3. Vol-au-vent must be neatly filled.
4. Filling must be seasoned.

METHOD
1. Pre-heat the oven to 200°C and prepare a baking sheet.
2. Roll out the puff pastry and cut out 5 cm circles as the base.
3. Dock the bases with a fork and egg wash.
4. Cut out 5 cm disks for the top and cut out a 2.5 cm disk from the centre of each.
5. Place on top of the base disks and egg wash.
6. Rest in the freezer for 20 minutes.
7. Bake at 200°C until risen and golden.
8. Melt the margarine and add the flour to form a roux.

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 9. Add the chicken stock and milk and while still over a low heat, add the mustard, salt, parsley,
pepper, and cheese.
10. In another saucepan, heat some oil and sauté the onions. Add the garlic and sweat until soft.
11. Add the chicken and colour. Deglaze with the wine.
12. Add the mushrooms and simmer until cooked through.
13. Combine with the sauce above and season.
14. Fill the baked shells and serve immediately.

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 STANDARD RECIPE
Recipe Name: Chocolate Tart
Module / Chapter: Paste, tarts & pies.
Time to Prepare: 1 hour
Programme: Professional Pastry Programme
Yield: 2 tarts
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sweet pastry 100 g
Cream 250 ml
Glucose 10 ml
Dark chocolate 150 g
Egg 1 each

OUTCOMES
1. Pastry must be golden and cooked through.
2. Edges must be neat and not broken.
3. Filling must be smooth and set.

METHOD
1. Pre-heat the oven to 150°C and prepare pastry tartlet cases.
2. Roll out pastry and place in a greased 15 cm tart base or 4-6 cm tart bases.
3. Place lined pastry cases in the fridge to rest.
4. After resting blind bake the tartlet cases. Allow to cool after blind baking.
5. Heat the cream and the glucose together and bring to a boil, remove from the heat.
6. Add the dark chocolate and whisk until smooth.
7. Whisk the egg and add a small amount of hot liquid to the egg(tempering) then add it to the
remaining liquid to complete the filling.
8. Add to the lined blind baked pastry and bake at 150°C for approximately 10 to 12 minutes.

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 STANDARD RECIPE
Recipe Name: Choux Pastry
Profiteroles / Paris Brest
Module / Chapter: Pastry products
Time to Prepare: 1 hour
Programme: Professional Pastry Programme
Yield: 20 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Water 250 g
Butter 80 g
Salt 2.5 g
Flour 150 g
Eggs 180 g

OUTCOMES
1. Well risen and puffed up.
2. Deep golden colour.
3. Neat and uniform shape.

METHOD
1. Pre-heat the oven to 200°C and prepare a baking sheet.
2. Place the water, butter, and salt in a saucepan.
3. Bring to a full rolling boil and add the flour and stir to form a ball. Remove from the heat or
cook further over low heat if necessary.
4. Beat to let some of the steam escape but not until completely cool.
5. Add the egg gradually, beating well after each addition until smooth, shiny, and glossy.
6. Place the mixture into a piping bag and pipe into desired shapes (either small rounds or circles).
7. Bake at 200°C for 20 minutes until risen and golden.

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 STANDARD RECIPE
Recipe Name: Craquelin Choux Pastry
Module / Chapter: Pastry products
Time to Prepare: 1 hour
Programme: Professional Pastry Programme
Yield: 12 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Butter Softened 63 g
Sugar, light brown 71 g
Flour, cake 71 g

OUTCOMES
1. Must be thinly rolled.
2. Discs must be even in thickness.
3. Must have delicate cracks.
4. Pale golden colour.

METHOD
1. Pre-heat the oven to 190°C and prepare a baking sheet.
2. Place the butter and sugar in a bowl and cream the ingredients together until pale in colour.
3. Add the flour and mix until the mixture looks crumbly. Using your hands, bring the crumbly bits
of dough together to form a dough ball.
4. Place the dough inside a 30 cm Ziploc bag. Roll out inside the Ziploc bag until it’s about 2 - 3
mm thick. Remove excess air in the Ziploc bag and close it. Place the Ziploc bag on a flat tray
and keep in the freezer overnight (OR until completely frozen).
5. Once choux paste has been piped, cut discs of the craquelin and place on top, gently press it
into the dough ensuring it sticks and is stable.
6. Bake at 190 °C for 30 minutes or until pastry is crisp and a pale golden colour on the craquelin.

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 STANDARD RECIPE
Recipe Name: Cornish Pasties
Module / Chapter: Pastry products
Time to Prepare: 1 hour
Programme: Professional Pastry Programme
Yield: 4 portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Pate a pate (pie paste) Pre-prepared 200 g
FOR THE FILLING
Olive oil 15 ml
Ground Beef 226 g
Onion Diced 93 g
Carrot Diced 45 g
Celery Diced 45 g
Potato Peeled and diced 178 g
Garlic cloves Minced 3 each
Tomato paste 15 ml
Chili powder 5 ml
Ground cumin 5 ml
Salt 5 ml
Ground Cinnamon 2.5 ml
Ground Black Pepper 2.5 ml
Frozen Peas 76 g

OUTCOMES
1. Golden coloured pastry cooked through.
2. Pastry neatly crimped, no filling oozing out.
3. Filling tender and well-seasoned.

METHOD
1. Pre-heat the oven to 200°C and prepare a baking sheet.
2. Heat the oil in a large skillet over medium heat. Add the beef, onion, carrot, celery and
potato. Cook until the beef is browned and vegetables are tender, about 8 minutes.
3. Add the garlic, tomato paste, chili powder, cumin, salt, cinnamon, and pepper. Cook,
stirring constantly, for 2 minutes.
4. Stir in the peas and cook for an additional 1 minute. Remove from the heat and let cool.
5. Roll out the pie paste 3mm thick and cut into rounds 12 cm in diameter.
6. Place filling in the rounds in the centre and egg wash the edges.
7. Fold in half and seal, flute the edge and brush with egg wash.
8. Bake in a moderate oven at 180-200°C for approximately 45 min if not using a convection oven.
Remember to reduce heat when using a convection oven.

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 9. Serve with a suitable sauce, or hot or cold as a snack.

Note: Cooked meat can be used in place of raw meat.

Variation:
• Potato, onion or leek and turnip or swede, fresh herbs
• Bacon, hard-boiled eggs, and leeks
• Lamb, carrot, and potato
• Apples, cinnamon, cloves, brown sugar, cider

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 STANDARD RECIPE
Recipe Name: Fruit Barquettes with Lemon Curd
Module / Chapter: Pastry products
Time to Prepare: 2 hours
Programme: Professional Pastry Programme
Yield: 10 mini barquette moulds
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sugar paste 200 g
LEMON CURD RECIPE
Lemon juice 80 g
Butter 60 g
Sugar, castor 100 g
Eggs 4 each
Cornflour 15 ml
Selection of seasonal fruit for
décor
Apricot jam for glaze 20 g

OUTCOMES
1. Pastry golden in colour and cooked through.
2. Edges neatly trimmed, not shrunken, and broken.
3. Tarts neatly filled with curd and decorated with berries and fruit.

METHOD
1. Pre-heat the oven to 160°C and prepare tartlet cases.
2. Roll out the pate Sucre to 1mm thick and place it in the lined barquette moulds.
3. Rest the barquette moulds in the freezer for 20 minutes.
4. Blind bake the bases for 12 minutes at 160°C.
5. Remove the foil and cook through for 5 minutes or until the pastry is golden.
6. Place the lemon juice, butter and half the sugar in a saucepan and bring to the boil.
7. Mix the remaining sugar, with the eggs and the cornflour.
8. Temper the hot lemon juice into the egg and strain the mixture.
9. Place over a Bain Marie of liquid and cook until thick. It needs to be a piping consistency.
10. Cool the lemon curd and fill the tart moulds.
11. Place the cut seasonal fruit over the tart shells.
12. Brush with heated apricot jam and serve.

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 STANDARD RECIPE
Recipe Name: Lining Paste
Pate a foncer
Module / Chapter: Pastry products
Time to Prepare: 1 hour
Programme: Professional Pastry Programme
Yield: 400g
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Flour, cake 250 g
Sugar, castor 20 g
Salt 2.5 g
Butter Softened 125 g
Water Cold 40 ml
Egg 1 each

OUTCOMES
1. Butter must be correctly incorporated into the paste (no blobs of butter).
2. Dough must be well combined and not crumbly.
3. Dough must have enough water and not be blistered.

METHOD
1. Sift the flour, sugar, and salt together.
2. Rub in the butter until it resembles a bread crumb consistency.
3. Add the water with the egg and combine to form a dough.
4. Place wrapped in the fridge to rest.
5. Use to line sweet tart shells.

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 STANDARD RECIPE
Recipe Name: Milk Tart Filling
Module / Chapter: Pastry products
Time to Prepare: 1 hour 30 minutes (plus refrigeration time)
Programme: Professional Pastry Programme
Yield: 1 standard tart
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Prepared tartlet cases
Filling:
Milk 310 ml
Cinnamon stick ½ each
Egg ½ each
Sugar 60 ml
Flour, cake 15 ml
Cornflour 15 ml
Vanilla essence 25 ml
Butter 7 ml
Ground cinnamon 2.5 ml

OUTCOMES
1. Smooth.
2. Flour taste must be cooked out.
3. Crust must be fully cooked (not burnt / too dark around the edges).
4. Filling must be set.

METHOD
Filling
1. Pre-heat the oven to 160°C and prepare tartlet cases.
2. Pre bake – blind bake, the tartlet cases before adding the filling.
3. Place milk and cinnamon stick into a pot and bring to the boil, remove from the heat and allow
to infuse.
4. In a bowl, whisk together the egg, sugar, flour, cornflour and vanilla essence.
5. Pour the boiling milk into the egg mixture, while continuously whisking.
6. Discard the cinnamon stick then return mixture to the pot and cook on medium heat until
thickened.
7. After thickening, whisk in the butter and stir through.
8. Pour into the baked pastry shell and sprinkle with the ground cinnamon.
9. Allow to cool completely cool at room temperature before storing in the fridge.

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 STANDARD RECIPE
Recipe Name: Pie Pastry
Pate a pate
Module / Chapter: Pastry products
Time to Prepare: 2 hours
Programme: Professional Pastry Programme
Yield: 500g

INGREDIENTS PREP PROCEDURE QUANTITY UNIT

Flour, cake 500 ml
Cream of tartar 5 ml
Salt 2 ml
Butter Room temperature cut into blocks 230 g
Ice cold water 125 ml

OUTCOMES
1. Paste should be well combined and not crumbly.
2. Paste should not be blistered.
3. Paste should be flexible when rolled out.

METHOD
1. Pre-heat oven to 200°C and prepare a baking sheet or mould.
2. Combine flour, cream of tartar, salt
3. Rub in the butter.
4. Add the water gradually while forming a paste.
5. Leave dough to rest for 30 minutes.
6. Roll out on floured surface and cut circles with a fluted cookie cutter and add the filling.
7. Seal with water / egg white.
8. Press with a fork holes on the top for steam to come out during the baking process otherwise
the pies will burst open.
9. Bake for 15 to 20 minutes or golden brown.

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 STANDARD RECIPE
Recipe Name: Puff Pastry
Module / Chapter: Pastry products
Time to Prepare: 3 hours
Programme: Professional Pastry Programme
Yield: 5-8 portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
DÉTREMPE:
Flour, bread 480 g
Butter 20 g
Lemon juice 10 ml
Water Ice cold 350 ml
Salt 4 ml
BEURRAGE:
Flour, bread Flour, bread Flour, bread Flour, bread
Butter Butter Butter Butter

OUTCOMES
1. Paste must be layered.
2. Butter must be evenly distributed and not oozing out.
3. Paste must be firm.

METHOD
DÉTREMPE
1. Sift the flour (480 g) and salt into a bowl.
2. Rub in a piece of butter (20 g).
3. Add lemon juice to the water, make a well in the flour and pour 2/3 of liquid in.
4. Mix, when dough forms add remaining water.
5. Turn out dough onto a table and dust with flour.
6. Knead the dough for 2 minutes until smooth.
7. Allow the dough to rest for 30 minutes.

BEURRAGE
1. Beat the butter (480 g) and flour (20 g) until pliable and mixed.
2. Place in clingwrap and form into a brick shape. Refrigerate until semi firm, but not hard.

PUFF PASTE DOUGH

1. Roll the détrempe (dough) out onto a square 1½-2 cm thick.
2. Place the beurrage (butter) in the middle of the dough.
3. Fold in the dough around the butter to enclose it.
4. Place the sides and ends over like a parcel.
5. Wrap and place in the fridges for 10-15 minutes.
6. Flour the worktop, place the dough on top with the fold side facing upwards, flatten it slightly
with the rolling pin.
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 7. Roll out into a rectangle about 1½-2 cm thick.
8. Fold 3 ends to the middle accurately, pull in the ends to keep it rectangular.
9. Seal the edges with hand or rolling pin and turn dough half around to bring edges towards you.
10. Roll out and fold into 3 and set aside in the fridges for 5 minutes.
11. Repeat this process for 6 turns with 15 minutes rest after each turn.
12. Oven temperature 200°C but for city and guilds exams the temperature is 220°C.
13. Products made from puff pastry are mille-feuilles, palmier, puff pastry cases (bouchée’s and
vol-au-vents). Jalousie, Gateau pithiviers.

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 Make a well in the mound of flour Work the ingredients into a dough. Knead the dough until it is
andadd the liquids. smooth. Refrigerate for 30 minutes.
Then roll itout into a large rectangle

To prepare the butter, first soften it Square off the butter. Roll it into a Place the butter on the dough so it
bybeating it with a rolling pin smooth rectangle two-thirds the covers the bottom two-thirds of
sizeof the dough rectangle therectangle

Fold down the top unbuttered Fold the bottom third over the To give the dough its first four-fold,
third ofthe dough so it covers half centre. The butter is now enclosed. roll the dough into a long
the butter rectangle.Before rolling, beat the
dough lightly, as shown, so that the
butter is evenly distributed

Before folding, always brush offexcess Fold down the top edge of thedough to Fold up the bottom edge to thecentre
dusting flour the centre

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 Fold in half to achieve the Roll the dough into a blunt cross
shape, as shown, leaving the centre
finished four-fold
thicker than the arms of the cross

Place the square of butter in the centre. Fold the remaining three arms ofdough
Fold one of the arms of dough over the over the centre
butter to cover it.

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 STANDARD RECIPE
Recipe Name: Quiche Lorraine
Module / Chapter: Pastry products
Time to Prepare: 30 minutes
Programme: Professional Pastry Programme
Yield: 4 x 5 cm round
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Short crust pastry 200 g
Onion Thinly sliced 250 g
Butter 20 g
Bacon bits 75 g
Parsley Chopped 20 g
Milk 125 ml
Cream 125 ml
Eggs 2 each
Salt 5 g
Pepper 2 g
Cheddar cheese Grated 50 g

OUTCOMES
1. Pastry must be golden in colour and cooked through.
2. Edges must be neatly finished and not shrunken and broken.
3. Filling must be well seasoned and cooked through.

METHOD
1. Pre-heat the oven to 160°C and prepare quiche pan or tartlet case.
2. Roll out the short crust pastry to 1 mm thick.
3. Place in a greased tin and line.
4. Place in the freezer to rest for 30 minutes.
5. Blind bake the base to par-cook it and to prevent shrinkage.
6. Sauté the onion in the butter add the bacon bits and cook through, when cooked, removed
from the heat and add the parsley.
7. Combine the milk, cream, and eggs. Beat well.
8. Season with salt and pepper.
9. Place the onion mixture and the cheese in the shell, cover with the egg mixture and bake at
160°C.
10. Bake until golden, set and cooked through.

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 STANDARD RECIPE
Recipe Name: Rough Puff Pastry
Module / Chapter: Pastry products
Time to Prepare: 2 hours
Programme: Professional Pastry Programme
Yield: 600g
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Flour, cake 250 g
Water Cold 190 g
Lemon juice 5 g
Salt 2 g
Butter 190 g

OUTCOMES
1. Layers must be visible.
2. Pastry and must be light and flaky.

METHOD
1. Sift the flour into a bowl.
2. Combine the water, lemon juice and salt and set aside (Later referred to as water mixture).
3. Rub 20g of the butter into flour.
4. Add the water mixture to the flour until dough forms a ball.
5. Rest the dough in the fridge.
6. After 30 minutes, take out the dough and roll out on a floured surface.
7. Divide the rest of the butter into 3 equal portions and cut into small blocks. Roll the pastry out
and add pieces of butter and press lightly into the pastry and do a single fold.
8. Rest for 15 minutes in the fridge.
9. Repeat this until all the butter is folded and then finish off with 2 x double fold.
10. Rest for another 20 minutes.
11. Pastry is ready to use.

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 STANDARD RECIPE
Recipe Name: Shortcrust Pastry
Pate brisee
Module / Chapter: Pastry products
Time to Prepare: 30 minutes
Programme: Professional Pastry Programme
Yield: 400g
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Flour, cake 250 g
Salt 5 g
Butter 125 g
Water Ice-cold 45 g

OUTCOMES
1. Pastry must be well combined and not crumbly.
2. Pastry must be flexible not dry.
3. Butter must be well combined.

METHOD
1. Sift the flour and the salt.
2. Cut and rub the butter into the flour.
3. Add the chilled water and mix to form a dough.
4. Leave to rest.
5. This is a savoury pastry for quiches.

CHEF’S NOTE

• It is important to rest the dough before use to avoid shrinkage.

• Blind baking is the term used to describe the process of baking a pie, tart of flan base with pastry ,
without filling.
• For blind baking, prick the base of the pastry case all over with a fork. Bake at 180⁰C until baked
through for approximately 25 minutes in a conventional oven.
• When blind baking, line the pastry that is now in the pastry casing / mould with greaseproof paper and
add weights. The weights can be in the form of uncooked rice, noodles or porcelain blind baking beads.
This will prevent the pastry to puff up in the middle as you require a flat base once it finished baking.

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 STANDARD RECIPE
Recipe Name: Strudel Dough
Stretched dough
Module / Chapter: Pastry products
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 600g
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
STRUDEL DOUGH:
Flour, bread 200 g
Salt pinch
Sunflower oil 25 g
Egg 1 each
Water Lukewarm 85 ml
FILLING:
Butter Melted, for layering 100 g
Apples Peeled and sliced 4 each
Nuts (assorted) Chopped 50 g
Raisins 50 g
Sugar 20 g
Ground cinnamon 10 ml
Lemon Juiced and zested 1 each

OUTCOMES
1. Pastry must be golden.
2. Pastry must be thin, flaky, and crispy.
3. Filling must correctly seasoned and correctly cooked through.

METHOD
1. Pre-heat the oven to 180°C and prepare a baking sheet.
2. Make strudel paste by sieving the flour with the salt and make a well.
3. Add the oil, egg, and water, gradually incorporate the flour to make a smooth dough and knead
well.
4. Place in a bowl, cover with a damp cloth and relax for 30 minutes to relax the gluten.
5. Stretch the dough and brush with melted butter.
6. Place the apples, nuts and raisins over pastry.
7. Sprinkle with sugar and cinnamon.
8. Sprinkle the lemon juice and zest over.
9. Roll up the pastry and crimp, brush with remaining butter and bake at 180°C until crisp and
golden.

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 STANDARD RECIPE
Recipe Name: Sweet Pastry / Sugar Paste
Pate a Sucre
Module / Chapter: Pastry products
Time to Prepare: 30 minutes
Programme: Professional Pastry Programme
Yield: 400g
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Egg 1 each
Sugar 50 g
Margarine 100 g
Flour, cake 200 g
Pinch of salt

OUTCOMES
1. Must have limited shrinkage when baked.
2. Must have a golden-brown colour.
3. Must have a crumbly texture after it has been baked (but not overly crumbly).

METHOD 1
1. Taking care not to over soften, cream the egg and sugar.
2. Add the margarine and mix for a few seconds.
3. Gradually incorporate the sieved flour and salt. Mix lightly until smooth.
4. Allow to rest in a cool place before using.

METHOD 2
1. Sieve the flour and salt. Lightly rub in the margarine to a sandy texture.
2. Make a well in the centre. Add the sugar and beaten egg.
3. Mix the sugar and egg until dissolved.
4. Gradually incorporate the flour and margarine and lightly mix to a smooth paste. Rest past
before using.

CHEF’S NOTE

• It is important to rest the dough before use to avoid shrinkage.

• Blind baking is the term used to describe the process of baking a pie, tart of flan base with pastry ,
without filling.
• For blind baking, prick the base of the pastry case all over with a fork. Bake at 180⁰C until baked
through for approximately 25 minutes in a conventional oven.
• When blind baking, line the pastry that is now in the pastry casing / mould with greaseproof paper and
add weights. The weights can be in the form of uncooked rice, noodles or porcelain blind baking beads.
This will prevent the pastry to puff up in the middle as you require a flat base once it finished baking.

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 STANDARD RECIPE
Recipe Name: Dutch Apple Tart
Module / Chapter: Pastry products
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 4 x 5 cm tin
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sugar paste Pre-made 200 g
Cooking apples 400 g
Sugar 100 g
Lemon Zested and juice 1
Cinnamon pinch
Sultanas 50 g
Milk to brush
Sugar, castor to sprinkle

OUTCOMES
1. Pastry must be golden and cooked through.
2. Edges must be neatly lined and not broken or shrunken.
3. Pie filling must be cooked through.

METHOD
1. Pre-heat the oven to 180°C and prepare a baking sheet.
2. Roll out half the pastry 3mm thick into a neat round and place on a greased plater or line a flan
ring.
3. Prick the bottom several times with a fork, store until filling is made.
4. Peel, core, and wash and slice the apples.
5. Place them in a saucepan with the sugar and a little water and the lemon juice.
6. Partly cook the apples, add the cinnamon and zest of lemon.
7. Add the washed sultanas and allow to cool.
8. Place the filling on the stored pastry from step 3 and moisten the edges of the pastry.
9. Roll out the other half of the pastry to a neat round and place on top.
10. Seal firmly, trim off excess pastry and mould the edges.
11. Brush with milk and sprinkle with castor sugar.
12. Place on a baking sheet and bake in a moderately hot oven at 180°C for about 20 minutes.
13. Remove from the plate carefully before serving.

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 STANDARD RECIPE
Recipe Name: Bakewell Tart
Module / Chapter: Pastry products
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 3x 5cm tart shells
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
FRANGIPANE:
Butter 60 g
Sugar, castor 40 g
Eggs 40 g
Almonds, ground 60 g
Flour 25 g
Vanilla essence 2 ml
Salt 1 g
TART:
Sweet pastry Pre-made 100 g
Raspberry jam 30 g
Apricot glaze 30 g
Sugar, icing 15 g

OUTCOMES
1. Pastry must be cooked through and golden in colour.
2. Edges must be neatened and not broken or shrunken.
3. Tarts filling must be cooked through and golden brown.

METHOD
FRANGIPANE
1. Cream the butter and sugar and gradually beat in the eggs.
2. Add in the ground almonds, flour, vanilla essence and salt. Mix lightly till combined.

TART
1. Pre-heat the oven to 180°C and prepare a baking sheet.
2. Line a flan ring using three-quarters of the paste 2 mm thick.
3. Pierce the bottom with a fork.
4. Spread with jam and the frangipane.
5. Roll out the remaining paste and cut into neat 5 mm strips. Arrange neatly criss-crossed on the
frangipane and trim off surplus paste. Brush with egg wash.
6. Bake in a moderately hot oven at 175-180°C for 15-20 minutes. Brush with hot apricot glaze
after baking
7. When cooled brush over with very thin water icing, can be made by combining water with icing
sugar.

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 STANDARD RECIPE
Recipe Name: Napoleon Slice
Tranche Mille Feuille
Module / Chapter: Pastry products
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 6-8 slices
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Puff pastry Convenience pastry to be used 200 g
Apricot jam 100 g
Lemon Curd 250 ml
GLAZE:
Sugar, icing Sieved 250 ml
Glucose 10 ml
Butter Melted 30 ml
Milk 30 ml
Cocoa Powder Sieved 15 ml

OUTCOMES
1. Puff Pastry must be neatly trimmed, each layer the same size.
2. Puff Pastry must be golden in colour.
3. Crème patisserie must be neatly piped into the filling.

METHOD
1. Pre-heat the oven to 180°C and prepare a baking sheet.
2. On a lightly floured surface, roll out the dough 2mm thick into an even-sided square.
3. Cut the dough into 3 cm x 7 cm rectangles and transfer to the prepared baking tray fitted with
greaseproof paper / silicone paper / silpat non-stick mat.
4. Using a fork, prick the dough rectangles all over.
5. Cover the tray with the dough rectangles and refrigerate for approximately 30 minutes.
6. Remove from the refrigerator and place another prepared greaseproof paper / silicone paper /
silpat non-stick mat on top of the cutouts. Now place a flat bottomed tray on top of the sheet.
7. Bake the dough sandwiched between the two pans in a hot oven at 180°C for approximately
15-20 minutes.
8. Remove the top layer from the baked products and return to baking if desired colour was not
achieved. It should be a deep golden colour.
9. Once baked and cooled properly, for the assembly, keep the best strips for the top.

FOR GLAZE
1. In a medium sized bowl, mix together the icing sugar, glucose and melted butter, thoroughly.
2. Add the milk, one teaspoon at a time until you reach a consistency that is pourable, but still
thick.
3. Transfer ¼ of the glaze to a separate bowl and mix in the cocoa powder to a create the
chocolate glaze.
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 4. Spoon the chocolate glaze into a piping bag fitted with a small round tip, or cut a very small
opening at the end of a piping bag.

FOR ASSEMBLY
1. Take the strips you are going to use for the top. Flip them over to have an even surface for the
top. Pour the white glaze over the surface of the strip, spreading it evenly with an offset
spatula.
2. Pipe lines of chocolate glaze lengthwise across the pastry strip.
3. Drag a toothpick horizontally across the chocolate glaze to create a pattern. Alternate the
direction you drag the toothpick in each line. Set these tops aside for final assembly.

4. Pipe lemon curd on one strip ensuring the surface of the strip is covered.
5. Place another strip on top and spread very thinly with jam. Pipe lemon curd on the trip to look
the same as the previous strip, covering the whole surface.
6. Place the last strip on top, which was glazed earlier, to finish off the product.

CHEF’S NOTE

• Baking the pastry under the weight of another pan will limit the vertical expansion of the layers
and create an incredibly crispy pastry sheet that can carry the weight of the rich pastry cream
or curd.

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 STANDARD RECIPE
Recipe Name: Palmiers
Module / Chapter: Pastry products
Time to Prepare: 1 hour
Programme: Professional Pastry Programme
Yield: 15 petit palmiers
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Puff pastry/puff pastry off g
200
cuts
Ground cinnamon 15 g
Sugar, castor 50 g
Egg Egg wash 60 g

OUTCOMES
1. Palmiers must be a deep golden colour.
2. Palmiers must be uniform in size.
3. Palmiers must hold their shape.

METHOD
Puff pastry trimmings are suitable for these.
1. Pre-heat the oven to 180°C and prepare a baking sheet.
2. Roll out the pastry 2mm thick into a square, you will be folding this to the middle in later step.
3. Sprinkle liberally with cinnamon and castor sugar on both sided and lightly roll with a rolling pin
to press the sugar and cinnamon into the pastry.
4. Fold into three from each end to meet in the middle, brush with egg wash and fold in two.
5. Cut into strips approximately 2cm thick; dip one side in cinnamon with castor sugar.
6. Place on a greased baking sheet, sugared side down, leaving a space of at least 2cm between
each.
7. Bake in a very hot oven of 180°C for about 10 minutes.
8. Turn with a palette knife, cook on the other side until brown and the sugar is caramelised.

Note: Palmier may be made in all sizes. Two joined together with a little whipped cream may be served
as a pastry, small ones for petit fours. They may be sandwiched together with soft fruit, whipped cream
and/or ice-cream and served as a sweet.

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 STANDARD RECIPE
Recipe Name: Gateaux Pithiviers
Module / Chapter: Pastry products
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 2 x 5 cm pie cases
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Puff pastry Pre-made 200 g
Apricot jam 125 g
Sugar, icing to glaze
FRANGIPANE
Butter 100 g
Sugar, castor 100 g
Eggs 2 each
Almonds, ground 50 g
Flour, cake 50 g

OUTCOMES
1. Golden pastry.
2. Well puffed.
3. Correctly sealed and crimped so the filling does not ooze out.

METHOD
FRANGIPANE
1. Cream the butter and sugar, gradually beat in the eggs. Mix in the almonds and flour and mix
lightly.

GATEAUX PITHIVIERS
1. Pre-heat the oven to 180°C and prepare a baking sheet.
2. Roll out one-third of the pastry into a round 20 cm and 2 mm thick. Moisten the edges and
place on a greased, dampened baking sheet.
3. Spread the centre with jam.
4. Prepare the frangipane by creaming the butter and sugar in a bowl. Gradually add the beaten
eggs and folding in the flour and almonds.
5. Spread the on the frangipane, leaving a 2 cm border around the edge.
6. Roll out the remaining two-thirds of the pastry and cut into a slightly larger round.
7. Using a sharp pointed knife, make curved cutes 2 mm deep, radiating from the centre to about
2 cm from the edge. Brush with egg wash.
8. Bake at 180°C for 25-30 minutes.
9. Glaze: sprinkle with icing sugar and return to a very hot oven to glaze.

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Chefs Training and Innovation Academy © CTIA_FOR_A033C V2/2024 Page 102 of 149
NOTES

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 DOUGH PRODUCTS

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 STANDARD RECIPE
Recipe Name: Fougasse Loaf
Module / Chapter: Pastry products
Time to Prepare: 3 hours
Programme: Professional Pastry Programme
Yield: 1 loaf
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Flour, bread 250 g
Salt 5 g
Instant yeast 2.5 g
Water 175 g
Polenta 10 g

OUTCOMES
1. Correctly shaped and scored.
2. Correctly proved.
3. Deep golden colour and firm crust.

METHOD
1. Pre-heat the oven to 200°C and prepare a baking sheet.
2. Place the flour and the salt in a mixing bowl.
3. Add the yeast to the other side of the bowl.
4. Add the water and bring together to form a dough, if necessary, add more water.
5. Knead the dough for 10-15 minutes.
6. Let the dough prove for an hour or until double in size.
7. Knock back and de-gas the dough.
8. Roll out the dough and place on a baking tray with a dusting of flour and polenta.
9. Score the dough (as seen above).
10. Let prove for a further 45 minutes in a plastic bag.
11. Bake at 200°C for 20 minutes or until golden brown.

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 STANDARD RECIPE
Recipe Name: Yeast Dough / Pizza Dough
Module / Chapter: Pastry products
Time to Prepare: 2 hours
Programme: Professional Pastry Programme
Yield: 1 pizza
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Pizza base
Flour, bread 200 g
Salt pinch
Margarine 12 g
Yeast 5 g
Water and milk mixture Warmed 125 ml
Sugar, castor 5 g
Toppings
Onions Finely chopped 100 g
Garlic clove Finely chopped 2 each
Oil 60 ml
Tomatoes, tinned Chopped 200 g
Tomato, puree 100 g
Oregano Finely chopped 3 g
Basil Finely chopped 3 g
Sugar 10 g
Flour, corn 10 g
Cheese, mozzarella Grated or sliced 100 g

OUTCOMES
1. Flat golden base.
2. Good texture.
3. No yeasty flavour.

METHOD
1. Pre-heat the oven to 180°C and prepare a baking sheet.
2. Sieve the flour and the salt.
3. Disperse the yeast in the warm milk and water mixture. Add the castor sugar and add this
mixture to the flour.
4. Mix well and then knead to a smooth dough. Place the dough in a bowl covered with a damp
cloth and allow to prove until doubled in size.
5. Knock back and divide into two and roll out into two 18 cm discs. Place on a lightly greased
baking sheet.
6. Sweat the finely chopped onions and garlic in the oil until cooked.
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 7. Add the roughly chopped tomatoes, tomato puree, oregano, basil, and sugar. Bring to the boil
and simmer for 5 minutes.
8. Dilute the cornflour in a little water, stir into the tomato mixture and bring back to the boil.
9. Take the discs of pizza dough and spread the filling on each disc.
10. Sprinkle with grated mozzarella cheese or lay slices of cheese on top.
11. Bake in a moderately hot oven at 180°C for about 10 minutes.

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 STANDARD RECIPE
Recipe Name: Bagels
Module / Chapter: Pastry products
Time to Prepare: 3 hours
Programme: Professional Pastry Programme
Yield: 12 bagels
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Flour, bread 685 ml
Yeast, dried 5 ml
Honey 15 ml
Water Lukewarm water 280 ml
Salt 7.5 ml
Egg For brushing 1 each
Kettle:
Water Boiling 5 litre
Malt syrup 30 ml
Baking Soda 5 ml
Toppings:
Poppy seeds 1 tbsp
Coarse salt 10 g

OUTCOMES
1. Light texture.
2. Pale in colour.
3. Smooth appearance.
4. Ring shaped.

METHOD
1. Mix water, 2.5 ml yeast and 375 ml flour. Leave to rest for 10 minutes to form a sponge.
2. Mix 2.5 ml yeast, honey, 310 ml flour and salt into sponge to form a dough.
3. Knead the dough until smooth soft, elastic and passes a windowpane test.
4. Rest dough for 1 hour or until double in size at room temperature (24°C -30°C) or refrigerate
overnight.
5. Turn dough out onto a floured surface and shape into 60g bagels.
6. Bring the water, malt syrup /honey and baking soda to a boil. Reduce to a simmer, add the
shaped dough and simmer for 30 seconds on each side.
7. Remove the dough from the water and place on a wire rack to drain. Once most of the drained
from the dough, place on a lined baking tray, brush with lightly beaten egg white and sprinkle
with toppings.
8. Rest for 20 minutes. Pre-heat the oven to 170°C and prepare a baking sheet.
9. Bake at 170˚C for 20 minutes, then switch the oven off and let bake for another 10 minutes in
the residual heat.
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 STANDARD RECIPE
Recipe Name: Brioche
Module / Chapter: Pastry products
Time to Prepare: 3 hours
Programme: Professional Pastry Programme
Yield: 1 loaf
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Brioche
Flour, cake 125 g
Flour, bread 125 g
Salt 6 g
Sugar 30 g
Instant Yeast 8 g
Water Likewarm 25 g
Eggs 125 g
Butter 125 g

OUTCOMES
1. Deep golden crust colour.
2. Yellow cake like crumb.
3. Rich buttery flavour.

METHOD
1. Pre-heat the oven to 180°C and prepare a baking sheet.
2. Place the flours, salt, and sugar in a mixing bowl.
3. Disperse the yeast into the flour.
4. Add the lukewarm water and the eggs and knead to form a dough.
5. Add the softened butter in small amounts and knead until a smooth, soft elastic dough is
formed.
6. Leave the dough to stand for 1 hour to ferment.
7. Fold and place in a loaf tin for a brioche or a round tin for a bee sting.
8. Prove for one hour.
9. Bake at 180°C for 25 minutes until risen and golden.

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 STANDARD RECIPE
Recipe Name: Ciabatta With Poolish
Module / Chapter: Pastry products
Time to Prepare: 6 hours
Programme: Professional Pastry Programme
Yield: 1 loaf
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
POOLISH:
Flour, cake 100 g
Water 100 g
Yeast 0.2 g
FINAL DOUGH:
Flour, cake 230 g
Water 140 g
Salt 5 g
Yeast 3 g

OUTCOMES
1. Thick crust.
2. Good aeration / air holes.
3. Golden brown colour and irregular shape.

METHOD
POOLISH
1. Mix 12-16 hours before mixing the final dough.
2. Bring all ingredients together on first speed just until smooth.
3. Cover and leave at room temperature until ripe.

FINAL DOUGH
Desired Dough Temperature: 23 - 24°C.
1. Add all the ingredients and mix on first speed for 3½ minutes (spiral or planetary) to
incorporate.
2. Adjust hydration, as necessary.
3. Mix on second speed for additional 5 - 5½ minutes (spiral) or 10 minutes (planetary) to achieve
moderate gluten development.
4. The dough will still be wet & sticky but when tugged it should show some ‘muscle’.

BULK FERMENTATION
1. 3 hours at room temperature (24°C)
2. Bench fold each hour (2 folds)

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SCALING
1. Turn out onto heavily floured bench
2. Lightly dust surface of dough with flour
3. Scale to 570g rectangle shapes
4. Do not shape
5. Place all extra pieces on top of rectangle
6. Place onto boards with a good sifting of flour
7. Cover with linen and plastic

FINAL PROOF
1. 60 – 90 minutes at 24°C
2. Flip onto heavily floured peel
3. Put into 235°C pre-steamed oven
4. Steam again
5. Bake until well-browned and crusty, 34 – 38 minutes
6. If browning too much, reduce temperature to 210°C

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 STANDARD RECIPE
Recipe Name: Croissants
Module / Chapter: Pastry products
Time to Prepare: 8 hours
Programme: Professional Pastry Programme
Yield: 12 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Cake Flour 500 g
Sugar 75 g
Salt 6 g
Butter 100 g
Instant Dry Yeast 10 g
Milk Full Cream 95 ml
Water 135 ml
Butter 250 g

OUTCOMES
1. Golden colour and even shapes
2. Good lamination with no fat oozing out.

METHOD
1. Pre-heat the oven to 200°C and prepare a baking sheet.
2. Mix all the ingredients together and then add the water to form a dough.
3. Knead until flexible.
4. Roll out into a rectangular 1 cm thick and 30 cm wide (A4 size)
5. Cover and leave in the fridge for approximately 1 hour. Do not fold at this stage.
6. Flatten the 250 g of butter and roll out into a rectangle 2cm smaller on each side of the A4 size
and place in the refrigerator to firm up again.
7. Roll the dough out to an A3 size and place the butter (A4 sized from the fridge) in the one half
of the dough and fold the dough over.
8. Roll the dough out in the length, clearing it from any flour. 3 fold the dough and place in the
refrigerator to rest for 30 minutes.

A B C

9. Roll out the dough and continue this action 4 times.

10. Roll the dough out approximately 5 to 7 mm in thickness and form a rectangular shape (A4
size).

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 SHAPING
1. Preheat the oven to 200°C.
2. Roll out the dough into a rectangle 10 in. (25 cm) wide and about 1/8 in. (3 mm) thick. The
length will depend on the amount of dough used (a).
3. Cut the rectangle into triangles (b). (Special roller cutters that do this quickly are available.) Cut
a small slit in the base of the rectangle, as in the illustration (b).
4. Place one of the triangles on the bench in front of you. Stretch the back corners out- ward
slightly, as shown by the arrows (c).
5. Begin to roll the dough toward the point (d).
6. Stretch the point of the triangle slightly as you roll it up (e).
7. Finish rolling the dough (f).
8. Bend the roll into a crescent shape. The point of the triangle must face the inside of the
crescent and be tucked under the roll so it won’t pop up during baking (g).
9. After shaping, prove for 45 minutes to an hour.
10. Glaze / Egg wash the croissants and bake until golden brown.
A B

C D

E F

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For Danish Pastries

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 STANDARD RECIPE
Recipe Name: Dinner Roll
Module / Chapter: Pastry Products
Time to Prepare: 3 hours
Programme: Professional Pastry Programme
Yield: 19 rolls
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Flour, bread 625 g
Yeast instant 7 g
Sugar 60 g
Powdered milk 30 g
Salt 12 g
Butter Melted 60 g
Water Lukewarm 375 g

OUTCOMES
1. 10 evenly portioned rolls.
2. Neatly shaped.
3. Golden in colour with a soft texture.

METHOD
1. Pre-heat the oven to 200°C and prepare a baking sheet.
2. Combine all the dry ingredients (flour, yeast, sugar, powdered milk), except for the salt, into a
mixing bowl and mix through.
3. Combine the salt, melted butter and the lukewarm water together and mix until the salt has
dissolved.
4. Add the water mixture to the dry ingredients and mix until a dough is formed.
5. Once mixed through, knead until elastic and you’ve achieved the window test.
6. Leave the dough to proof at approximately 27°C until double in size.
7. Knock down the dough and form equal sized balls with the weight of 60 g each.
8. Leave to proof for the second time on a prepared baking tray, at approximately 27°C until double
in size.
9. At this point be very careful not to overproof the dough.
10. Once the dough is fully proofed, egg wash and sprinkle with white or black sesame seeds if
desired.
11. Baked until golden brown for approximately 15 minutes and serve.

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Note: Always during preparation of the dough, extreme heat must be avoided as the yeast will be killed and the
dough spoiled. Do not prove the dough in direct sunlight.

Note: Always during preparation of the dough, extreme heat must be avoided as the yeast will be killed
and the dough spoiled. Do not prove the dough in direct sunlight.

Variations of rolls:

There are a variety of different types of dinner roll shapes that can be made, follow the illustrations below
to create a variety of different shaped dinner rolls.

Tied or Knotted Rolls

1. Scale the dough into presses of desired size. Divide the presses.
2. With the palms of the hands, roll each unit on the workbench into a strip or rope of dough.
3. Tie the rolls as shown below.
4. Place rolls 2 in. (5 cm) apart on greased or paper-lined baking sheets.
5. Proof, egg-wash, and bake without steam.

SINGLE KNOT ROLLS

`

FIGURE-EIGHT ROLLS

DOUBLE KNOT ROLLS

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 BRAIDED ROLLS

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 STANDARD RECIPE
Recipe Name: Doughnuts
Module / Chapter: Pastry products
Time to Prepare: 2 hours 30 minutes
Programme: Professional Pastry Programme
Yield: 8 doughnuts(Torus shape)
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
BUN DOUGH (BASIC RECIPE):
Flour, cake 230 g
Yeast, instant 3.5 g
Sugar, castor 20 g
Milk 60 ml
Egg 1
Butter Melted 15 ml
Deep frying oil
COATING:
Sugar, castor 15 ml
Cinnamon 5 ml

OUTCOMES
1. Even shapes.
2. Light golden colour.
3. Light soft texture.

METHOD
1. Sift the flour and add the yeast and sugar.
2. Make well in centre of all the dry ingredients and pour milk mixture in and start kneading.
3. Add egg and melted butter and continue kneading till smooth and elastic.
4. Cover and allow to proof in a warm place.
5. Divide the dough in 30g pieces.
6. Mould into balls and press a floured thumb into each.
7. Add a little jam in each hole. Mould carefully to seal the hole.
8. Cover and allow to prove on a well-floured tray.
9. Deep fry in moderately hot oil 160°C for 12-15 minutes.
10. Lift out of the oil, drain and roll in a tray containing castor sugar mixed with a little cinnamon.

Note: The doughnuts can also be shaped with cookie rings or a doughnut cutter, omitting the jam
and either dusted with sugar and cinnamon or glazed with glace icing (refer to Chelsea buns recipe).

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 STANDARD RECIPE
Recipe Name: English Muffin
Module / Chapter: Pastry products
Time to Prepare: 2 hour 15 minutes
Programme: Professional Pastry Programme
Yield: 10 muffins
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Milk 65 ml
Sugar, granulated 7.5 ml
Yeast, instant 2 g
Water Lukewarm 62 ml
Flour, bread 375 ml
Salt 1.25 ml
Margarine Melted 16 ml
Cornmeal For dusting

OUTCOMES
1. Soft light texture.
2. Even shape.
3. Light golden in colour.

METHOD
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar,
stirring until dissolved. Let it cool until lukewarm.
2. In a small bowl, dissolve the yeast in the lukewarm water. Let it stand until creamy, about 10
minutes.
3. Mix the flour and salt together.
4. In a large bowl, combine the milk, yeast mixture, melted margarine and the flour. Mix until
smooth.
5. Cover and let it rise.
6. Knock back. Roll out to about 13mm thick. Cut rounds with a biscuit cutter with an
approximate size of 8 cm. Sprinkle waxed paper with cornmeal and set the rounds on this to
rise. Dust the tops of muffins with cornmeal. Cover and let it rise for another 30 minutes.
7. Heat a greased griddle pan. Cook the muffins on a griddle for approximately about 10 minutes
on each side on medium heat.
8. Allow to cool and place in plastic bags or an airtight container for storage.
9. To use, split and toast.

Serving suggestion: Great with orange butter, or cream cheese and jam.

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 STANDARD RECIPE
Recipe Name: Focaccia Loaf
Module / Chapter: Pastry products
Time to Prepare: 2 hours 30 minutes
Programme: Professional Pastry Programme
Yield: 500g
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Flour, bread 280 g
Yeast, fresh 7 g
Salt 2 ml
Milk Lukewarm 70 g
Water Lukewarm 95 g
Sugar 30 g
Salt 4 g
Butter Pliable 10 g
Toppings Of choice

OUTCOMES
1. 5 cm in height.
2. Golden colour.

METHOD
1. Pre-heat the oven to 180°C and prepare a baking sheet.
2. Add all the ingredients except butter and salt and mix on first speed for 1 minute until
incorporated.
3. Beat butter with pin on counter to make pliable.
4. Add butter and salt and mix on second speed for additional 2-3 minutes until fully developed.
5. Will be quite stiff.

Bulk fermentation
1. 1 hour at room temperature 24 - 26°C.
2. Bucket-fold and refrigerate overnight.

Scaling & shaping

1. Remove from refrigerator and roll out to fit 30 x 40cm pan while cold.
2. Transfer to lightly oiled pan and cover with plastic.

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Final proof
1. About 20 minutes @ 30% humidity in cabinet if possible
2. Otherwise for 40 minutes at 24 - 26°C covered with plastic bag.
3. Must double in height.
4. Dimple to base with fingertips
5. Add toppings.
6. Bake in 180°C oven until deep golden.
7. About 22 minutes

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 STANDARD RECIPE
Recipe Name: Hot Cross Buns
Module / Chapter: Pastry products
Time to Prepare: 2 hours 30 minutes
Programme: Professional Pastry Programme
Yield: 8 buns
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
DOUGH:
Flour, bread Sieved 500 g
Sugar, castor 75 g
Mixed spice 10 ml
Cinnamon ground 5 ml
Salt 10 g
Instant dry yeast 10 g
Lemon zest 1
Butter Room Temperature 40 g
Egg 1
Milk Warmed 300 ml
Mixed dried fruit 200 g
CROSS(SLURRY):
Flour 60 ml
Water 120 ml
BUN WASH:
Syrup 50 ml
Water 50 ml

OUTCOMES
1. Uniform shape.
2. Golden colour.
3. Light texture.

METHOD
1. Preheat oven to 170°C with a fan and 180°C without a fan.
2. Combine all ingredients under dough list, except the mixed dried fruit to form a dough.
3. Knead the dough, roll out with rolling pin / press dough flat.
4. Add the mixed dried fruit and bring it together in the dough to ensure an even spread.
5. Leave to proof for 30 minutes in a hot space.
6. Form balls of 80g each and place into a baking tray and leave to proof again for 30 minutes.
7. Make a slurry by adding 60g of flour and 120 ml of water and pipe a cross on each bun.
8. Bake for 20 to 25 minutes.

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 9. Combine syrup with water and heat to make a glaze. Once the buns comes out of the oven,
paint the buns to give it a shine. Stock syrup can also be used to glaze

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 STANDARD RECIPE
Recipe Name: Cinnamon Buns / Rolls
Module / Chapter: Pastry products
Time to Prepare: 90 min
Programme: Professional Pastry Programme
Yield: 6-12 buns
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Milk 200 g
Eggs 2
Flour, cake 600 g
Instant dry yeast 13 g
Sugar, castor 50 g
Salt 10 g
Butter 200 g
FILLING:
Butter 150 g
Sugar, brown 250 g
Cinnamon ground 10 ml
GLAZE:
Sugar, granulated 50 g
Water 30 g

OUTCOMES
1. Understand how to prepare, cook, and finish dough products.
2. Understand fermentation and resting of dough products.

METHOD
1. Pre-heat oven to 200°C and prepare muffin tins.
2. Combined the milk and eggs, whisk together, ensuring that it is mixed thoroughly.
3. Combine all the dry ingredients ensuring the salt does not touch the yeast, add the butter and
mix through.
4. Knead until elastic and let rest and prove.
5. For the filling, beat the butter, brown sugar and cinnamon together, it must form a paste and
set aside, do not refrigerate.
6. When the dough is ready, roll it out about the size of an A3 page.
7. Spread the cinnamon filling in and ensure the dough is completely covered.
8. Do a 3-fold on the dough and cut 3cm strips and plat and roll them up, or, do a 3 fold on the
dough and cut 3cm strips and roll them up. Place in a muffin tin and leave to prove.
9. Bake for approximately 15 to 20 minutes.
10. Prepare the glaze by combining granulated sugar and water and bringing to the boil.
11. Glaze with the glaze in step 10 or diluted honey or golden syrup.

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 STANDARD RECIPE
Recipe Name: Naan
Module / Chapter: Pastry products
Time to Prepare: 2 hours 30 minutes
Programme: Professional Pastry Programme
Yield: 6 naan breads
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Flour, bread 250 g
Water 150 g
Salt 5 g
Yeast 7.5 g
Oil 15 g
Cumin seeds 2 g
Caraway seeds 2 g
GHEE MIXTURE:
Butter Clarified 75 ml
Cayenne pepper 2 g
Garam masala 4 g
Cumin powder 4 g
Coriander powder 4 g

OUTCOMES
1. Light, airy texture.
2. Golden colour.
3. Round shape.

METHOD
1. Place all dry and wet ingredients in a bowl and mix.
2. Knead the dough for 10-15 minutes and prove for 1 hour.
3. De gas and shape the dough in round discs.
4. Prepare the ghee mixture by combining and lightly heating the ghee mixture ingredients
5. Brush the top of each disc with the ghee mixture.
6. Bake the naan at 200°C for 10-15 minutes.

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 STANDARD RECIPE
Recipe Name: Pita Bread
Module / Chapter: Pastry products
Time to Prepare: 3 hours 15 minutes
Programme: Professional Pastry Programme
Yield: 4 individual pitas
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Yeast, dry 10 g
Water 250 ml
Flour, cake 250 ml
Olive oil 22.5 ml
Salt 8.5 ml
Flour, cake 440 ml
Olive oil 5 ml

OUTCOMES
1. Golden colour with a light texture.
2. Round shape.
METHOD
1. Place the yeast into a bowl and add 1 cup of warm water and 1 cup of flour. Mix well and let it
stand for 15-20 minutes so that the mixture can rise and make a loose sponge. The mixture will
bubble and foam.
2. Pour 1½ tablespoons of olive oil and salt into the sponge mixture and add 1¾ cup flour. Knead
until the dough is soft, supple, and slightly sticky. If dough sticks to the sides of the bowl, add
up to 1/4 cup more flour, a little at a time.
3. Knead the dough further until slightly springy and still soft, 5 to 6 minutes. Turn the dough out
onto a floured work surface and form into a ball.
4. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn the dough around in the bowl to cover
with a thin film of oil; cover the bowl with foil and let it sit until the dough has doubled in size,
about 2 hours.
5. Remove the dough from the bowl and place onto a floured work surface. Lightly pat into a flat
shape about 5cm thick. Use a knife to cut the dough into 8 pieces.
6. Form each piece into a small round ball with a smooth top, pulling dough from the sides and
tucking the ends underneath the bottom.
7. Cover the dough balls with lightly oiled plastic wrap and let it rest for 30 minutes.
8. Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough
ball flat with your fingers, forming a flat, round bread about 6mm thick. Repeat with the
remaining dough balls. Let the dough rounds rest for 5 minutes.
9. Brush a cast-iron skillet with remaining ¾ teaspoon olive oil and place over medium-high heat.
Lay the pita bread into hot skillet and cook until the bread begins to puff up and the bottom has
brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto
original side to cook for about 30 more seconds. The pita bread will begin to puff up and fill
with hot air. Stack the cooked breads on a plate.
10. When cool enough to handle, break breads in half and open the pocket inside for stuffing.
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 STANDARD RECIPE
Recipe Name: Soda Bread (Nutty Yogurt Loaf)
Module / Chapter: Pastry products
Time to Prepare: 2 hours 30 minutes
Programme: Professional Pastry Programme
Yield: 1 loaf
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Flour, nutty wheat 375 ml
Flour, bread 65 ml
Raisins 125 ml
Bicarb 7.5 ml
Honey 40 ml
Salt 5 ml
Yogurt 250 ml
Poppy seeds 10 ml
Sesame seeds 10 ml
Walnuts 25 ml

OUTCOMES
1. Well-risen.
2. Golden colour.
3. Moist with a soft texture.

METHOD
1. Pre-heat the oven to 170°C and prepare a bread tin.
2. Place all the dry and wet ingredients in a bowl and mix together thoroughly.
3. Place in a loaf tin and decorate the top with toppings. Note: do not use raisins as a topping.
4. Bake at 170°C for 25 – 30 minutes until risen, golden and cooked through.

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NOTES

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 HOT DESSERTS & PUDDINGS

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 STANDARD RECIPE
Recipe Name: Apple Sponge Pudding
Module / Chapter: Hot desserts
Time to Prepare: 60 minutes
Programme: Professional Pastry Programme
Yield: 4 servings
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sponge:
Sugar, castor 250 ml
Margarine 45 ml
Eggs 3 each
Vanilla essence 2.5 ml
Flour, cake 250 ml
Baking powder 5 ml
Cinnamon 2.5 ml
Mixed spice (optional) 2.5 ml
Salt 1 ml
Apples Peeled, cored & cut into wedges 2 each
Sauce:
Milk 180 ml
Sugar 250 ml
Margarine 60 ml

OUTCOMES
1. Pudding must be cooked through.
2. Apples must be tender.
3. Pudding must be golden in colour.

METHOD
1. Preheat the oven to 180°C.
2. Lightly poach the apples in water, partially covered, over medium heat for 5-8 minutes or until
apples are tender. Drain excess liquid and reserve the apples.
3. Cream the margarine and the sugar.
4. Add the eggs to the creamed mixture one at a time, then add the vanilla essence.
5. Sift the dry ingredients into the egg mixture, and fold together until well combined.
6. Pour the batter into individual ramekins or into a small baking tray. Press the apples in
decoratively.
7. Bake for 20-30 minutes (for individual ramekins) until golden and cooked through.
8. Combine all the sauce ingredients in a sauce pot and simmer until combined.
9. Pour the sauce on top of the pudding immediately after removing from the oven.

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 STANDARD RECIPE
Recipe Name: Vanilla Soufflé Soufflé a la vanille
Module / Chapter: Hot desserts and puddings
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 4 portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Milk 125 ml
Vanilla essence 2 ml
Egg whites Separated 75 g
Yolks 60 g
Flour, cake 25 g
Sugar, castor 35 g
Butter or margarine 25 g

OUTCOMES
1. Soufflé must be well risen.
2. Soufflé must a pale colour.
3. Soufflé must have a light and delicate sponge texture.

METHOD
1. Pre-heat the oven to 190°C and prepare moulds.
2. Line the moulds as per instruction. (Butter and sugar moulds.)
3. Bring the milk, butter and the vanilla to the boil.
4. Mix the yolks, flour, and castor sugar together.
5. Temper in the hot milk into the egg yolk mixture and mix thoroughly.
6. Place mix back in the saucepan and cook until thickened and let cool down to room
temperature.
7. Whip the egg white to stiff peak.
8. Fold gently into the thickened mixture.
9. Pour into moulds.
10. Bake at 190°C for 15 minutes until risen and golden.

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 STANDARD RECIPE
Recipe Name: Brandy Pudding
Module / Chapter: Hot desserts and puddings
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 6 portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Butter 125 g
Sugar, castor 200 g
Eggs 2 each
Flour, cake 190 g
Salt 1 ml
Baking powder 3 ml
Chopped dates 50 g
Bicarbonate soda 5 ml
Syrup:
Brown sugar 200 g
Water 160 g
Butter 60 g
Vanilla essence 2 ml
Brandy 70 ml

OUTCOMES
1. Pudding must be cooked through.
2. Crumb must be light, not dense, and stodgy.
3. Pudding must be well soaked with the syrup.

METHOD
1. Cream the butter and the castor sugar and gradually add the eggs.
2. Chop the dates, sprinkle the bicarbonate soda over and pour boiling water on just to cover the
chopped dates, and leave to soak, and soften.
3. Sift the dry ingredients together.
4. Fold the dry ingredients into the butter mixture, and lastly fold in the dates and a little bit of
the water to make it into a soft batter consistency. If it is too stiff, add more of the water.
5. Place in a greased mould and bake at 180°C for 15-20 minutes until golden and cooked.
6. Place all the syrup ingredients in a pot and bring to boil. Pour the syrup over the baked sponge.

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 STANDARD RECIPE
Recipe Name: Chocolate Fondant
Module / Chapter: Hot desserts and puddings
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 4 portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Butter 125 g
Dark Couverture Chocolate 125 g
Sugar, castor 60 g
Whole eggs 2 each
Egg yolk 2 each
Flour, cake 30 ml

OUTCOMES
1. Pudding must be spongy on the outside and liquid on the inside.
2. Pudding must hold together when turned onto the plate.
3. Pudding must have good flavour.

METHOD
1. Pre-heat the oven to 180°C and prepare moulds.
2. Melt the butter and chocolate over a Bain Marie.
3. Stir in the castor sugar and then the eggs.
4. When it is smooth fold in the cake flour.
5. Brush the ramekins inside with melted butter, dust with flour and cocoa powder.
6. Fill three-quarters of the way up and bake 11-12 minutes at 180°C.
7. Loosen the sides with a small pallet knife and demould.

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 STANDARD RECIPE
Recipe Name: Crepe Suzette
Module / Chapter: Hot desserts
Time to Prepare: 20 minutes
Programme: Professional Pastry Programme
Yield: 12 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Flour, cake 125 g
Milk 60 ml
Water 50 ml
Eggs 1 each
Butter Melted 15 g
Orange juice 5 ml
Orange, zest 1 each
Salt 1 pinch
Butter For cooking 30 g
SYRUP:
Butter 120 g
Sugar, granulated 30 g
Grand Marnier/Orange liqueur 60 ml

OUTCOMES
1. Crepe must be golden in colour.
2. Crepe must be thin and folded correctly.
3. Crepe’s must be soaked sufficiently.

METHOD
1. Whisk the flour, milk, water, eggs, melted butter, orange juice, orange zest, and salt vigorously
until the batter is completely smooth.
2. Allow the batter to rest in the refrigerator for at least 20 minutes before making the crêpes.
3. Melt 1 tablespoon butter in a crêpe pan or large skillet over low-medium heat.
4. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with
batter. Cook the crêpe for 1 minute, or until the crêpe is slightly moist on top and golden
underneath. Loosen the edges of the crêpe, slide the spatula under it, and then gently flip it
upside down into the pan.
5. Cook for 1 minute and transfer the cooked crêpe to a plate to keep warm.
6. Repeat the process with the remaining batter. Set aside.

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SYRUP
1. In a large skillet set over medium heat, melt half of the butter until it foams.
2. Remove the skillet from the heat and sprinkle half the sugar over the melted butter.
3. Add half the Grand Marnier, handling the skillet carefully because of the flame.
4. Then add the crêpes to the pan to coat both sides in the orange syrup.
5. Fold the crêpes into quarters or roll them into cylinders.
6. Melt the remaining butter in the skillet, remove it from the heat, and then add the sugar and
Grand Marnier to make more orange syrup.
7. Serve warm.

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 STANDARD RECIPE
Recipe Name: White Chocolate Bread & Butter Pudding
Module / Chapter: Hot desserts and puddings
Time to Prepare: 45 minutes
Programme: Professional Pastry Programme
Yield: 2 portions
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Milk 150 ml
Cream 50 ml
Vanilla essence 5 ml
Cinnamon stick 1 each
Chocolate, white 100 g
Eggs 120 g
Sugar, granulated 25 g
Croissants / Brioche Loaf 2 each
Raisins 25 g
Apricot jam 20 g

OUTCOMES
1. Pudding must be set.
2. Pudding must have a sticky glaze on the top.
3. Egg royal must be flavourful and cooked through.

METHOD
1. Pre-heat the oven to 180°C and prepare a baking dish.
2. Place the milk, cream, vanilla essence, and cinnamon stick in a saucepan and bring to a boil.
3. Remove from the heat once boiled and add the chocolate to melt.
4. Mix the eggs and sugar together.
5. Add some of the hot liquid to the egg mixture to temper and pour back into the milk mixture.
6. Strain the combined ingredients.
7. Cut the croissants and place them in a greased sugared ramekin with the raisins in between the
layers.
8. Pour the custard over, making sure to separate it properly.
9. Bake at 180°C until set and golden on top.
10. Brush with apricot jam (as glaze) and serve.
11. Can also be made in a dish turned out and sliced in squares or cut into rounds.

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NOTES

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 DECORATIVE MEDIA

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 STANDARD RECIPE
Recipe Name: Mirror Glaze
Module / Chapter: Cold Desserts
Time to Prepare: 40 minutes
Programme: Professional Pastry Programme
Yield: 1 Standard cake.
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Water 150 ml
Sugar, granulated 150 g
Condensed milk 198 g
Gelatine leaves 7 Each
Chocolate, white chips 368 g
Gel food colouring 15 ml

OUTCOMES
1. Mirror glaze should be well set.
2. Glaze should be well coloured and glossy.
3. Mirror glaze should have no visible cracks.

METHOD
1. Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
2. Bloom the gelatine sheets in 4 cups of cold water for 5 minutes, then squeeze the gelatine
sheets of excess water and mix into the sugar mixture.
3. Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
4. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you
are not blending in air bubbles by lifting up the blender too high.
5. Strain the mix into a large jug or vertical container to remove any excess bubbles. If there are
still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is
to manually pop them with a toothpick or to press cling film into the surface and remove the
bubbles.
6. Separate the glaze into different containers and use desired colours.
7. Blend the colouring with the glaze until the colour is distributed evenly, then cover each
container with the cling film, pressing the film into the glaze to ensure that there is no skin
when you are ready to use the glaze.
8. When you are ready to use the glaze, make sure each colour is around room temperature and
that your desired item to be covered is cold.
9. Pour mirror glaze over your desired item and let it set in the fridge before serving.

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 STANDARD RECIPE
Recipe Name: Caramel Springs
Module / Chapter: Decorative media
Time to Prepare: 20 minutes
Programme: Professional Pastry Programme
Yield: 20 each
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Sugar, castor 250 g
Water Water to almost cover the sugar 100 g
Glucose 50 g
Oil 25 ml

OUTCOMES
1. Neat even springs.
2. Hold their shape.

METHOD
1. Place the sugar and water in a saucepan.
2. Leave to dissolve for 5 minutes.
3. Place on a low heat to dissolve the sugar and bring to the boil.
4. Boil for one minute and then add the glucose.
5. Boil until a caramel colour is reached around 170°C.
6. Plunge the pot in cold water (just the bottom) to stop the caramelization process.
7. Wait for the caramel to thicken.
8. Oil a knife sharpening steel.
9. Dip a spoon in the caramel and twist it around the steel.
10. Remove and store in an airtight container.

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 STANDARD RECIPE
Recipe Name: Gum Paste / Flower Paste
Module / Chapter: Decorative media
Time to Prepare: 20 minutes
Programme: Professional Pastry Programme
Yield: 200g

INGREDIENTS PREP PROCEDURE QUANTITY UNIT

Egg whites 60 g
Sugar, icing 140 g
CMC powder / Tylose 11 g
White fat Holsum
Sugar, icing For extra

OUTCOMES
1. Paste to be pliable and to be able to roll out thinly.
2. Must hold its shape well and dry out properly.
3. Paste not to be too dry.

METHOD
1. Lightly beat the egg white, add sifted icing sugar until soft peak stage.
2. Add CMC Powder / Tylose, it will immediately thicken.
3. Add more icing sugar gradually until a pliable texture is achieved.
4. Add Holsum to hands and work paste thoroughly, note the paste should not be sticky and not
to hard either.
5. Paste is ready immediately.
6. To store, cover with clingfilm and place into an airtight container.

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 STANDARD RECIPE
Recipe Name: Royal Icing
Module / Chapter: Decorative media
Time to Prepare: 20 minutes
Programme: Professional Pastry Programme
Yield: 400g
INGREDIENTS PREP PROCEDURE QUANTITY UNIT
Egg whites 60 g
Sugar, icing 400 g
Cream of tartar 2 ml

OUTCOMES
1. No lumps.
2. Clear white colour.
3. Good piping consistency.

METHOD
1. Break up the egg whites.
2. Sift the icing sugar.
3. Add the sifted icing sugar and mix until it is a toothpaste consistency.
4. You can add tartaric acid to stabilize the paste.
5. Use for piping, but keep it covered so that it does not dry out.

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NOTES

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 THE ART OF PLATING

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FOOD PLATING TIPS

Presentation can help sell items on your menu and create some anticipation of the food before it arrives. Food
plating techniques have very general design principles, because choosing how to plate a dish is very personal to
each chef. Therefore, the following methods can serve as a source of inspiration rather than a guide.

TABLEWARE

Sometimes it pays to be bold when choosing the right plates for your food. Natural slate is often reserved for sushi
and tapas but there is no reason it can't be used to serve your entrees as well. Its jagged edges and sleek platform
make a contrasting canvas beneath brightly coloured vegetables and seafood.

When it comes to food plating, crockery matters. The shape and colour of plates is itself a trend.

One of the most emotive processes in designing a new menu is choosing the tableware to present the dishes on.
The right dish can enhance your hard work and have the diner ‘cooing’ before they’ve even picked up their knife
and fork – the sight and smell of your dish can mean that it is deemed a success before it’s even been tasted. Win-
win for you and the customer.

However there’s the other side of the coin. The wrong choice. Pairing the wrong plates with your dish can, at best,
leave the food to do most of the talking. At worst it can leave the food to take care of all of the presentation
element and you’d have to be very confident, or very foolish, to not want to present on plates that will stage your
dish as well as possible.

Triangular Plates

Triangular plates are the least commonly found. They lend themselves to one single item being held at one end
of the plate - usually the central component of a dish - with a larger expanse at the other end of the plate for
complimentary items. A good example would be a slice of cake for a dessert held at one end of the plate with the
larger expanse used for fruit to balance the dish with colour and texture. triangle shaped plates add a modern
yet playful twist to a dish and so fits well with casual dining outlets or lunch menus (think soup & sandwich or
coffee & pastry).

Square Plates

Square plates were once the epitome of modern chic dining, but they have been superseded by the casual dining
trend that has proliferated in recent years. Don’t let that put you off though; when a particular shape wanes in
popularity therein lays its strength. If you want to do something different to what all of your competitors are
doing, then square plates might just be the best option.

The style traditionally lends itself well to Asian foods but the straight, clean lines of a square plate convey an
essence that works well with almost any cuisine. The play off with square plates has always been that the shape
doesn’t lend itself particularly well to edge-chip resistance, and often manufacturers won’t offer the same
guarantees that they do on round equivalents. Most manufacturers will offer ‘rounded squares’ to nullify a little
of this effect.
Round Plates
Round plates are the most common and universal shape, and they’re popular for a reason. They aren’t linked to
any trend or fad and so don’t go out of fashion, they naturally frame the food, they’re a convenient shape for
dishwashers and back of house storage, and they are least likely to polarise any individual opinion on the finished
dish.

Selecting round plates will eliminate one part of the decision process for you and allow you to focus instead on
colour, texture and price (ease of manufacturing means they tend to be a lower price point than other shapes).
Most professional kitchens choose round tableware.

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Rectangular Plates

Rectangular plates include oval and rectangular pieces; basically, whenever the dish is longer than it is wide. It’s
worth noting that it’s very rare that you’ll see a kitchen use rectangular plates exclusively. The shape doesn’t lend
itself well to some dishes: for instance, can you imagine risotto served on an rectangular plate? However,
rectangular plates can enhance a dish too: for example, a trio of desserts on a rectangular plate. Rectangular
plates can also be complementary to another shape that is also being used on the table.
Certain foods almost always suit rectangular plates (fish & chips, burgers, sharing platters) and there’s no right or
wrong in choosing what to pair them with. Whether you pair softer, oval shaped oblongs with the soft lines of
round plates; or straighter-edged, rectangular oblongs with the more defined outline of a square plate, you're
adding a real depth to your food plating presentation. There is also the option to do the opposite and create a
contrast to change the way your menu is presented.

Coupe Plates

Coupe plates are flat, rimless plates but with a slight concave that is sometimes referred to as a flat bowl. The
minimalist aesthetic of a coupe plate delivers a blank canvas that will naturally draw the eye to the food rather
than what it’s being served on. By making the plate as inconspicuous as possible, you're making sure the star of
the show will always be your food.

The Coupe design is particularly popular for coloured or textured plates where it allows the colour or texture to
be the key design feature rather than the shape of the plate.

FOCAL POINT

Most commonly, the focal point of any dish is the protein whether its grilled steak, surf 'n' turf, or seared scallops.
In this way, vegetables, starch and sauce play a supporting role to the main attraction. You can also use precision
spoons to draw designs which subtly point towards the meat or fish element of your dish, This can also be achieved
with the natural shape of certain vegetables such as carrots or parsnips either pointing towards the focal point or
vertically placed in a way that draws the eye towards it.

PLAYING WITH TEXTURES

A contrast of textures tends to draw the eye, and satisfy the palette. Seared chicken with crispy skin, with the
pure white of creme fresh set against finely chopped herbs is particularly striking, for example. This is even more
effective if arranging food to include contrasting textures in every bite

HIGHT AND SCALE

Building your dish with taller sections can point the diner's eye towards the protein of the dish. Raising or stacking
vegetables is a great example, creating height and therefore more visual impact on the plate, it can be achieved
easily by using mousse rings or pastry cutters to construct layers as desired.

GARNISH FOR FLAVOUR

All too often garnishing is used purely for colour or visual 'pop' and not because they harmonize with the dish. For
example, when plating lamb, parsley sprigs which tend to be the go-to garnish whereas rosemary selected instead
as it marries better with the taste of the lamb. Adding this level of detail takes no time with the right tools available
and will only serve to enhance your presentation further.

COLOUR

The use of colour can be employed to highlight the strong points of a dish. Playing with the colour of a dish
instantly switches the expectation and taste of the food, turning dining into a sensory experience. A mix of bright

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accent colours and neutral tones provides a pleasing contrast. Bring your plate to life with extra splashes of colour,
using ingredients which are known to complement each other. Dark brown and green colours absorb light, and
therefore tend to look dull when captured in a picture.

ODD NUMBERS

A simple but effective technique, odd numbers are preferred in plating because a lack of balance creates visual
allure. Arrangements of three, five and seven tend to work best for visual style, whether its prawns, vegetables,
scallops, ravioli or pork belly cubes, for example

EDIBLE GARDEN

Micro herbs and flowers can transform the appearance of your food, but it's easy to add pretty garnishing for
nothing other than colour. Garlic chives are a great example of edible flowers, they have an attractive white or
purple colour and a great flavour. Use garnish tweezers to handle delicate flowers and herbs as not to disturb
petals and help them retain their colour for longer.

LESS IS MORE

A dish is often improved by losing one component rather than gaining one. Especially when it comes to multiple
courses, a meal should contain enough to make diners crave just one more bite. So portion size is important as
well as the number of components in the dish.

FOOD PLATING TRENDS

It's not just the dining table where you can find ideas for food presentation. Plating trends are plentiful and have
many wider applications including buffet display and shop windows. Like any art form, influences can be drawn
out from the most abstract stimulus and there is always room for fresh ideas.

Vertical Forms

One of the best known plating trends, vertical forms can include sculptures, and foods built up in layers to create
height. This plating trend is a very striking way to present your food to diners. But it can be applied to almost any
dish, for example vegetables or shrimps can be layered over a piece of meat, fish or polenta at a 45 degree angle
to create this effect.

Scaling

Another popular food plating trend is a technique which involves arranging food into a pattern similar to the scales
of a fish. Some examples of scaling use potatoes, fruit, thinly sliced fish or flower petals carefully arranged in layers
to give this appearance.

Clock Face

Known as classical plating, imagining the plate as a clock face when arranging food was made popular during the
1960s, but is still commonly used today. From the diner's point of view protein is between three and nine o'clock,
starch or carbohydrate from nine to twelve and vegetables from twelve to three.

Nordic

A Scandinavian influenced, minimal style of plating food is one that is unlikely to drift out of fashion. This often
involves using ingredients in their purest form and leaving plenty of space on the plate. Serving foraged produce
found nearby is typical of this style, and depending on seasonality could include wild mushrooms, berries and
herbs, forging a connection with the wild.

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Angles

Do angles matter when plating food? According to an experiment by Charles Michel there is an overwhelming
preference for items to be plated at zero degrees. So when plating a single crayfish or langoustine for example,
face them towards twelve o'clock and arrange other elements in a cross-section to emphasize the angle.

Landscaping

Taking inspiration from landscape gardens not just a plating trend but has also been the influence for many items
of tableware such as miniature watering cans which are ideal for serving chips, onion rings and other side dishes.
Nature is beautifully simple yet complex the more you look, and this approach works incredibly well in food
plating.

Free Form

Free form plating is the ultimate abstract form of food presentation, best compared with the style of painting.
There are no rules when it comes to free form, but it involves plating a dish in a seemingly random but intriguing
way.

A strong, consistent theme running through your plating style helps it to be identified more easily.
Ingredients can be repeated in a garnish, or sauce to emphasize your theme and ingredients

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PLATING IDEAS

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