Francessca

Tort
5 egg yolks
5 whole eggs
5 egg whites
250g sugar
125g pastry flour

sift flour
whip whies and 1/2 sugar
whip whole eggs, yolk, 1/2 sugar
fold everything together
bake in sheet pan
cut cut in 1/4s cover in jelly and rool up


Lemon Curd
Lemon Juice 40z
sugar 6.5oz
zest 2 tsp
eggs 2
butter 6oz

Lemon and juice + 1/2 sugar- boil in sauce pan
whisk eggs and 1/2 sugar
temper eggs
add butter in slowly

Mousse
Italian Merg 300g
-150g egg white
-150g sugar
-75g water
gelatin 6 leaves
whipped cream 300g
pasion fruit 300g

whipped cream
bloom gelatin
puree in sauce pan and gelatin
make merg
fold everythung together

Pate Glacier the bottom of cake

line slices of jelly rolls around ring
lemon curd

mousse
cake layer
lemond curd

mousse

Mirror glaze

Apricot glaze 100g
clear gel 100g

orange Juice concentarte 100g

bring all the ingedients to boil in sauce pan. put it in robocoup and blend it.

pour it over the frozen franchessca. roll ot around quickly

sacher cake

Sacher

Butter 4.5oz

sugar 3.67oz

Egg yolk 4oz

egg white 6oz

sugar 2oz

cake flour 1.33oz

Cocoa Powder 1.33oz

almond flour 1.75oz

flour and cocoa powder sifted

butter and sugar creamed

add yolk slowly

add flours to mixturewhip egg whites and sugar

fold everything together

bake in a genoise pan

Ganache

1 lb 8oz chocolate

1 lb 12 oz cream

1 TB corn sryup

cook cream until boil

pour corn syrup on to chocolate

pour hot cream on chocolate

whisk until combined

corn syrup gives a shine

cut the cake into 4 layers

spread raspberry inbetween

crumb coat the cake with a buttercream

pour ganache on top

Tiramisu- "pick me up"

Ladyfingers

egg yolk 6oz

Sugar 30z

egg white 9oz

sugar 5oz

Pastry Flour 10oz

Whip yolks and 1/2 sugar

Whip whites and 1/2 sugar- soft peak

sift flour and fold in everything

tip 804

lady fingers lined ring

the bottom layer is covered in chocolate

Mascarpone Parfait

1050g Marcarpone chease- ROOM TEMP

6 egg yolks

200g sugar

100g water

500g whipped cream

8 gelatin leaves

gelatin bloomed in cold water

suagr and water cooked till soft ball

pur in whipped yolks

whip heavy cream untill milk shake stage

add gelatin to warm pate bombe (whiped yolks and sugar)

fold in marcarpone, pate bombe, and whipped cream

pour into ladyfinger mold

Coffee Sabayon Glacier

7 yolks

150g sugar

75g water

10g coffee extract

100g whipped cream

2 gelatin leaves

bloom gelatin

pate bombe- whip yolks, sugar and water to soft ball

whipped cream - to milkshake stage

gelatin into pate bombe

fold everything together

pour glacier on top of mascarpone filling

whip 200g whipped cream with 75g sugar

decorate top with whipped cream and chocolate

Dobos Tort

Tort
5 egg yolks
5 Egg Whites
5 whole eggs
250g sugar
125g Pastry Flour

whip up whole eggs and yolks and 1/2 sugar
whip up whites and 1/2 sugar
fold in flour
spread on sheet pan

Pastry Cream Chocolate Mousseline
16 oz milk
4egg yolks
2 eggs
50g corn starch
150g sugar
250g butter
150g bitter sweet chocolate

mousseline is pastry cream with lots of butter

Milk in sauce pan on high heat
-boil
whisk whole eggs, yolks and sugar
add corn starch and whisk
temper eggs
and put mixer back in sauce pan
off heat
whisk fat
blop blupe
chocolate in
add butter

Swiss Buttercream
150g egg whites
300g sugar
30g cocoa powder
1 lb butter

in a double boiler whites and sugar
whisk until mucus stage
mix on high speed
wait till cool and butter
add cocoa last


with cake. sprinkle on sugar and flip over

cake cut out 8 in ring

chocolate mousseline

layer cake and mousseline

cover with butter cream

sides decorate with croqunt and chocolate butter cream rosettes


The final layer of cake was saved

80z sugar and 2oz water heated until brown color

poured on top on cake and cut into ten pieces

Strawberry Barvarian

Simple syrup is equal parts water and sugar
gelatin blooms in water

Vanilla Bavarian Cream
*Gelatin .75oz
water, cold 50z
- bloom the gelatin

*Cream Anglasie
Egg Yolk 4oz
sugar 40z
Milk 1pt
Vanilla.35

heavy cream 1pt

milk and 1/2 sugar in sause pan on high
-boil
whip yolk 1/2 sugar

temper the eggs with milk
and pout the mixture back in the suase pan
bring the mixure to a nape stage, thick
DO NOT BRING TO BOIL

squeeze gelatin water out. and add
gelatin needs to disolve in heat

Whip the heavy cream separatley
to soft peak

fold the cream anglaise and whipped cream together


in a 8in ring lined with parchment paper
a layer of genoise cake
and strawberries around the edge

cake brushed with simple syrup
barvarian cream poured in

another layer of cake

brushed with simple syrup

put in the freezer.

decorated with buttercream

Buttercream

French Buttercream

Sugar 8.2oz

water 2oz

yolk 30z

Butter 10oz

Vanilla .120z

heat water and sugar in a sause pan until soft ball

whip yolksat high speed

when sugar ready add slow at low speed

once the mixer is cool add butter in chunks

Italian Buttercream
Sugar 8oz

Water 2oz

Egg whites 4oz

butter 14oz

Vanilla .12oz

sugar and water in sause pan until soft ball

whip egg whites untill soft peak or milkshake stage

and sugar in slowly. whip on high until bowl cools

add butter in chunks. add vanilla at end so egg whites dont deflate

BPA 144 FIRST DAY!- foam cakes

Foam cakes

whipped egg whites- lots of air

fluffy and whoely



never grease the molds
- egg whites cant handle the fat



egg whits should be whipped to a soft milk shake peak

Angel Food Cake
Egg Whites 8 oz
Cream of tartar .0624 oz
Salt .0425 oz
Sugar 4oz
Vanilla 1/2 tsp
Almond extract 1/4 tsp
Sugar 4oz
Cake flour 3oz

sift together flour
whip egg whites tartar and sugar
fold together ingredients

Genoise
125g sugar
125g pastry flour
4 eggs

whip eggs with sugar until pale yellow
add flour and fold in by hand

Yellow Chiffon Cake
Cake Flour 5oz
Sugar 4oz
salt .125 oz
Baking Powder .25 oz
Veg oil 2.5oz
Egg Yolk 2.5 oz
Water 3.75oz
Vanilla extract .125oz

Egg Whites 5oz
Sugar 2.5oz
cream of tartar 1/4 tsp

dry ingredients, yolk, water, vanilla
mix until ribbons

make merginue last
-whites sugar and tartar