Garlic Rolls

INGREDIENTS QUANTITY UNIT

Flour 200 Gms

Yeast 6 Gms
Salt 4 Gms
Sugar 10 Gms
Butter/fat 10 Gms
Olive oil 5 Ml
Garlic (minced) 10 Gms
Dried oregano (optional) 1 Gms
Dried basil (optional ) 1 Gms
Water 120 Ml

METHOD:

1. Sauté garlic in olive oil to soften/Crisp the flavour (don’t allow it to brown).
2. Dissolve yeast in warm water with little sugar and flour.
3. Mix all ingredients and knead to form soft and pliable dough.
4. Grease with oil and let ferment for 1 hour.
5. Divide into 8 equal portions and shape them as desired.
6. Prove till double, egg wash and bake at 210’ C till golden brown.
7. Sprinkle water while baking

CHARACTERSTICS:

Texture (crust) soft Baking time : 15-20 mts

Texture (crumb) soft and spongy Baking Temp : 210’c
Colour golden brown

Tips- After baking, wash with oil (not melted margarine) and immediately cover with wet
cloth this will keep bread soft even after cooling.

Sprinkle some water in the baking tray while baking. (In case the oven doesn’t have
the steam)
 BRIOCHE {France}
INGREDIENTS QUANTITY UNIT

Flour 250 Gms

Yeast 15 Gms
Milk 30 Ml
Eggs 2
Salt ½ Tsp
Butter 50 Gms
Powdered sugar 15 Gms
Water 15 Ml
Egg For wash
METHOD:

1. Sieve flour with sugar and salt.

2. Dissolve yeast in lukewarm water and make soft dough using all the ingredients.
3. Keep aside for 45 minutes till it proves.
4. Divide dough into 12 equal pieces, shape ¾ of each piece into a ball and place in
brioche tins.
5. Firmly press a hole in the centre and place remaining piece of the dough shaped like
a ball in the centre.
6. Prove for about 30 minutes and brush with egg wash.
7. Bake at 180 C for 8 – 10 minutes.

CHARACTERISTICS: Crust texture soft

Crumb texture soft and spongy
Colour golden brown
A soft loaf or roll made from a yeast dough enriched with butterand eggs.
The world ‘brioche’ first appeared in 1404, and for a long time its etymology was the subject to controversy.
Some maintained that it originated in Brieand Alexandre dumas claimedthat the dough was originally kneaded
with cheese and Brie. It is now considered that brioche Is derived from the verb brier an old Norman form of
verb, broyer meaning ‘to pound’( this is found in plain pain brie, a specialty of Normanandy). This explanation is
all the more likely since the brioches from Gournay and Gisors in Normandy have always been highly regarded.
The dough is a mixture of flour, yeast, water or milk, a little sugar, eggs and butter. The substitution of bakers
yeast made it lighter. Brioche dough can be molded in many ways. The traditional brioche a tete, or Parisian
brioche, is made with a smaller ball on top, like a head. Brioches are also molded into hexagonal shapes with
marked-out sections. These are Nanterre brioches (or brioches are also molded into hexagonal shapes with
marked-out sections, these are Nanterre brioches(or brioche loaves). The traditional brioche a tete, or Parisian
brioche, is made with a smaller ball on top, like a head. Brioches are also molded into hexagonal shapes with
marked-out sections. These are Nanterre brioches(or brioche loaves). The brioche mousseline is tall and
cylindrical and is the most delicate. A traditional variation consists of adding raisins to the brioche dough .
Brioce is served as a desert or white tea, but it also has many culinary uses. Ordinary brioche dough is suitable
for koulibiac and fillet of beef en croute; brioche mousseline accompanies foiegras, sausage and cervelas
(saveloy) from Lyons. Small individual brioches are used as cases for various sweet or savory sauced mixtures
served as hot main dishes or as desserts.
 BABA AU RUM {France}
Recipe for 4 portions

INGREDIENTS QUANTITY UNIT

Flour 100 Gms

Yeast 5 Gms
Salt ¼ Tsp
Water + milk 50 Ml
Eggs 1
Fat 40 Gms
Sultanas 10 Gms
Sugar syrup 200 Ml
Rum 1 Tbsp
Sugar 5 Gms
METHOD:

Make sponge dough with flour, salt, water, yeast and milk.
Allow fermentation for 1 hour.
Whisk the egg and add to the sponge.
Melt butter/fat and add to the above sponge.
Grease baba moulds and sprinkle sultanas at the base of the mould and pour the
above mixture half full.
Prove for 30 minutes and bake at 350 f until done and remove from oven.
Make sugar syrup flavour with rum and soak the babas in it.
Remove from sugar syrup and serve in a dessert plate.
CHARACTERISTICS:

Texture crust soft

Texture crumb soft and spongy
Colour golden brown
A cake made from leavened dough that contains raisins and is steeled, after baking in rum or kirsch
syrup. Typically it is served either as individual small cakes baked in dariole molds or individual ring
molds but be a large cake, often decorated with angelica and glace(candied) cherries.
The origin of this cake is attributed to the greediness of the Polish king StanislasLeszcnkski, who was
exiled in Lorrine. He foundthe traditional koiglof too dry and improved it by adding rum. As a
dedicated reader of the thousand and one nights, he is said to have named the creation after his
favorite hero, Ali Baba. This recipe was a great success at the court of Nancy, where it was usually
served with a sauce of sweet Malaga wine. Careme writes, however; ‘it was well known that the true
Polish babashould be made with rye flour and Hungarian wine.’Sthorer, a pastrycook who attended
the court of the Polish king, perfected the recipe using brioche steeped in alcohol; he made it the
specialty of his house in the Rue Montogueill it the specialty of his house in the Rue Kontogueil in
Pais and called it ‘baba’. Around 1850, several renowned pastrycooks, taking their inspiration from
the baba, creaed the Fribourg in Botdeux, the brillat-savarin (later known as the savarin) in Paris, and
the gorenflot.
 TARTE TARTIN {France} 4 pax
INGREDIENTS QUANTITY UNIT

For short crust pastry

Refined flour 115 Gms
Fat 55 Gms
Salt A pinch
Caramel
Sugar 50 Gms
Fat 20 Gms
Decoration
Apples (sliced) 2–3
METHOD:

1. Sieve the flour and salt and gradually add fat.

2. Rub very lightly with fingertips and thumb picking up the materials in each hand and
holding the flour and hand upwards.
3. When mixture comes to breadcrumb consistency, add little water and make dough.
4. Cover the dough with wet cloth.
5. Melt sugar and fat in a pan, till it forms light caramel. Pour the caramel in a pastry
tin.
6. Arrange sliced apples on the top of the caramel.
7. Roll out the dough and cut to the size of pastry tin.
8. Cover the apples with rolled pastry.
9. Bake at 135 C for 30 – 40 minutes. When it is baked, take out from the oven. Let it
cool and un – mould.
10. Serve hot.

CHARACTERISTICS:

Crust texture crisp and brittle

Filling texture soft and crunchy
Colour golden brown

The TarteTatin,is an upside-down tart in which the fruit (usually apples) are caramelized in
butter and sugar before the tart is baked.It was first created accidentally at the Hotel Tatin
inLamotte-Beuvron, France.Once there was an employee of the Hotel, named Stéphanie. She
started to make a traditional apple pie but left the apples cooking in butter and sugar for too
long.
Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan
of apples, quickly finishing the cooking by putting the whole pan in the oven.
After turning out the upside down tart, she was surprised to find how much the hotel guests
appreciated the dessert.
CREPE SUZETTE (FR)
Recipe for 4 – 6 portions:

INGREDIENTS QUANTITY UNIT

Refined flour 70 Gms

Eggs 1
Salt A pinch
Milk 150 Ml
Water 50 Ml
Oranges 4
Olive oil 1 Tsp
Butter 60 Gms
Sugar 60 Gms
Cointreau 15 Ml
Lime 1

METHOD:

1. Sift flour in a bowl. Add salt, milk, and mix well.

2. Add beaten eggs, a little orange juice, and enough water to make a fairly thin water
strain. Rest.
3. Melt a little butter in a non – stick pan. Add a spoonful of batter and swirl the batter
around so the batter spreads evenly.
4. Reverse the crepe for a few seconds, and remove. Keep aside.
5. Prepare sauce by boiling orange juice, lime juice, sugar, and the remaining butter, till
the sugar dissolves.
6. Cut the zest of orange into very fine juliennes, and add to the sauce.
7. Add cointreau.
8. Coat each pancake on either side, and fold in quarters.
9. Place in serving dishes and pour sauce over.
10. Flambé just before serving, accompanied with ice cream.

CHARACTERISTICS:
Texture soft
Colour light orange
Crêpe Suzette, is a French dessert consisting of a crêpe with beurre Suzette, A sauce of caramelized sugar
and butter, tangerine or orange juice/zest, and Grand Marnier or orange Curaçao liqueur on top,
served Flambé.The most common way to make Crêpe Suzette is to pour liqueur (usually Grand
Marnier) over a freshly-cooked crêpe with sugar and ignite it.
This will make the alcohol in the liqueur evaporate, resulting in a fairly thick, caramelised sauce.
In a restaurant, a Crêpe Suzette is often prepared on a guerid on before the guests.
CHOCOLATE PARFAIT

Ingredients Quantity Units

Sugar Syrup 50 Gms
Milk 25 Ml
Egg Yolks 2 no
Double Cream 50 Ml
Chocolate 35 Gms
(melted)

METHOD

 Make sugar syrup of single string consistency.

 Boil milk and cool it down.
 Add egg yolk to milk and make anglaise (coating consistency) add double cream to it
and cook.
 Beat the mixture by adding hot sugar syrup to it.
 Fold in melted chocolate and set in a short glass or a see through glass with sponge
layers.

Parfait (from French meaning "perfect") is a kind of frozen dessert that dates to 1894.

In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg,
and cream.

American parfait, made by layering parfait cream, ice cream, and/or

flavored gelatins in a tall, clear glass, and topping the creation with whipped
cream, fresh or canned fruit, and/or liqueurs.
In Canada and the northern United States, parfaits may also be made by
using yogurt layered with granola, nuts or fresh fruits, such
as peaches, strawberries, or blueberries.
 HARLEQUIN BREAD
{Greek}

Recipe for 6 portions:

INGREDIENTS QUANTITY UNIT

Flour 200 Gms

Yeast 5 Gms
Salt A pinch
Sugar 5 Gms
Honey 10 Gms
Unsalted butter 10 Gms
Blackjack 1 Tsp
Water 140 Ml(approx.)

METHOD:

1. Divide the ingredients into 2, and make 2 batches of soft dough, one brown(with
blackjack), and other white.
2. Keep it for fermentation for 1 ½ hours.
3. Give knock-back and shape the bread by combining both the dough in different
pattern.
4. Set it in greased moulds and prove for 30 minutes.
5. Bake it at 210 C till done.
6. Cool, slice, and serve.

CHARACTERISTICS:

Crust texture soft

Crumb texture soft and spongy

Crust colour golden brown

Crumb colour patterned

 BREAD STICKS
Recipe for 4 – 6 portions:

INGREDIENTS QUANTITY UNIT

Flour 250 Gms

Sugar 15 Gms
Salt 5 Gms
Fat 15 Gms
Yeast 5 (optional) Gms
Flavours As desired
Water 130 Ml

METHOD:

1. Make soft dough.

2. Leave the dough covered with a damp cloth for ½ hour.
3. Divide the dough into equal portions and roll each portion into long sticks.
4. Brush with oil and bake at 150 C for 30 – 40 minutes.

CHARACTERISTICS:

Crust texture crisp

Crumb texture crisp and crumbly

Colour golden brown

 SAVARIN AUX FRUITS {France}
{Name comes from the mould savarin which has hole at the center}

Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Flour 250 Gms

Yeast 15 Gms
Castor sugar 10 Gms
Milk 150 Ml
Butter 100 Gms
Eggs 2
Fresh fruits ½ Kg
Rum 30 Ml
Apricot jam 30 Gms
Almonds 60 Gms
Angelica 10 Gms

METHOD:

1. Sift flour and salt in a mixing bowl.

2. Dissolve yeast in warm milk, beat eggs, mix with flour and yeast mixture, mix well
and keep aside. When double than its original volume, cream butter and beat it into
the yeast mixture and place in a greased and dusted ring mould. Keep it for proving
till double in size.
3. Bake at 450 f for 15 minutes. When done, remove and soak in sugar syrup and fruit
juice.
4. Fill center with whipped cream and decorate with fruits.

CHARACTERISTICS:
Crust texture soft
Crumb texture soft, spongy and moist
Colour golden brown

A large, ring shaped gateau made of baba dough without raisins. After cooking, it is soaked
with rum-flavored syrup and filled with confectioners custard (pastry cream) or Chantilly
cream and fresh or crystalized (candied) fruit. The savarin was created by the Julien brothers,
famous Parsian pastrycooks during the Second Empire. It was named after brilat-Savarin,
who gave Auguste Julien the secret of making the syrup for soaking the cake. Small
individual
 VIENNA BREAD
Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Flour 100 Gms

Yeast 10 Gms
Salt 10 Gms
Sugar 30 Gms
Fat 30 Gms
METHOD:

1. To produce quality Vienna bread, the dough should be fully fermented but not over
aged.
2. Young dough will result in loaves with a tough rubbery crust, while loaves from over
fermented dough will have a hard brittle crust.
3. Vienna loaves are made up in great variety of shapes, the most popular being the
pointed shape. Vienna bread should have almost full prove before it is placed in the
oven.
4. The loaves are usually given 2-3 more diagonal cuts before being loaded into the
oven.
5. Sesame or poppy seeds are sometimes sprinkled on the loaves before baking (give
water wash before putting seed).

CHARACTERISTICS:

The interior characteristics of Vienna bread differ from pan bread. The grain is more open with some
holes, the crumb drier.Testure is harsher. The crust and crumb are more thoroughly baked than the
pan bread, which accounts for the fine flavour and taste. Vienna bread is a type of bread that is
produced from a process developed in Vienna, Austria, in the 19th century. The Vienna process in part
used high milling of Hungarian grain, cereal press-yeast for leavening, and care and thought in the
production process. In Vienna leaven is never used for making the rolls and small goods for which that
city is famous. Viennese bakers use either brewers' yeast or a ferment, prepared by themselves, of which
the basis is an infusion of hops. Vienna yeast was propagated utilizing a mash of malted corn, barley,
and rye. The dough is placed into the oven under a ceiling of steam or, alternatively, the oven is
injected with steam as soon as the loaf is loaded. This adds moisture to the body, the crumb, of the
bread which delays establishment of the crust and tends to prevent cracking, resulting in a more evenly
risen and thinner crust as well as a light and airy crumb. When the steam is gone (sometimes today,
withdrawn), the dry heat of the oven bakes the crust, producing its characteristically slightly crisp and
flaky texture. Vienna bread is typically formed as an oblong loaf, but can be baked in other shapes.
As a longer loaf, it may well have been the origin of French bread as bakers there attempted to adopt
the steam method to produce their baguettes.
 FOCCACIA {Italy}
Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Flour 100 Gms

Fresh rosemary 2 -3 Sprig
Fresh yeast 20 Gms
Lukewarm water 100 Ml
Salt ½ Tsp
Olive oil 30 Ml
Freshly ground pepper 1/8 Tsp
METHOD:

1. Gradually draw in flour with the scraper and work it into the other ingredients to
form a smooth dough (soft and sticky).
2. Sprinkle the dough and your hands with flour, and knead lifting the dough up and
throwing it down until it is very smooth, elastic and forms a ball.
3. Cover the dough with a damp towel and brush a large bowl with olive oil.
4. Once the dough has doubled in bulk, brush a swiss roll tray with olive oil.
5. Turn the dough onto a lightly floured work surface and knead with your hands.
6. Flatten the dough to fill the tin evenly. Cover the dough with a dry duster and let rise
in a warm place until puffed.
7. Heat the oven to 200 C. Brush the dough with remaining oil. Poke the dough with
fingers all over to form deep dimples and then with remaining rosemary.
8. Bake the Foccacia in hot oven until crisp crusted and brown on top.
9. Cut or break into pieces, and serve warm as snacks or appetizer at an informal
supper.

CHARACTERISTICS:
Crust texture soft, Crumb texture-close and spongy, Colour-light golden brown
An Italian olive oil flat bread, of very ancient origin, since it bakestone days. It is hearth bed, traditionally flung
into the oven just after the fire has been racked out, when the temperature is still too high to bak larger loaf
without burning the crust. In northern Italy it plays a similar role to that of pizza in the south- eaten as a
snack(frequently as street food) or with cheese or antipasti. Oiginating from Genoa( and related to fougasse or
fouace from the south of france) but now made over Italy, including the south, foccaci all Genovese is made
with pleanty of olive oil and salt. It is usually bbaked( traditionally in arge round copper baking tins) , but
occasionall fried. There are amny different variations, for example with onions, chard, salt cod or
mozerrala.Schiaccata is the foccacia o Tuscany, often with herbs and pan sciocco ( also pane toscano) is the
unsalted version, traditionally eaten with salty foods.

CLOVER LEAF BREAD

Recipe for 8 portions:

INGREDIENTS QUANTITY UNIT

Flour 150 Gms

Yeast 5 Gms
Powdered sugar 12 Gms
Salt 2 Gms
Milk 85 Ml
Soft unsalted butter 10 Gms
Egg wash A little
Poppy seeds If required
METHOD:

1. Dissolve yeast in milk. Add flour, salt and sugar, incorporate butter and knead well to
form smooth, soft and elastic dough.
2. Keep covered in a warm place till double.
3. Punch down and let it rise till double a second time.
4. Divide into 3 portions and form into smooth balls.
5. Brush melted butter over the inside of a round cake tin or a jelly mould.
6. Cluster 3 balls and place in the tin and let it proof.
7. Brush with egg wash and bake at 200 C till golden brown.

CHARACTERISTICS:

Crust texture soft

Crumb texture soft and spongy

Colour golden brown

 SOUFFLE A LA MILANNAISE
Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Eggs 1
Sugar 40 Gms
Lemon juice ½
Gelatine 5 Gms
Lemon zest ½
Cream 70 Ml

METHOD:

1. Place yolk, sugar, and lemon juice, zest over a bain-marie and whisk until thick and
creamy.
2. Soak gelatine. Melt and add to the above custard. Cool and add whipped cream and
egg white. Fold.
3. Add colour, if necessary.
4. Pour in moulds and refrigerate.
5. De – mould when set; roll it over crushed biscuits and nuts. Decorate with whipped
cream.

CHARACTERISTICS:

Texture light and creamy

Colour light yellow

 MOUSSE AU CHOCOLATE
{France}

Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Dark chocolate 125 Gms

Butter (unsalted) 50 Gms
Eggs 3
Sugar 50 Gms
Orange rind/ coffee For
extract/ rum (any one flavour
of these)
METHOD:

1. Melt chocolate in bain marie.

2. Incorporate butter and mix well.
3. Off the fire, add yolks.
4. Beat whites, adding sugar at the end.
5. Fold in chocolate mix.
6. Mousse can be flavoured either with coffee extract, chocolate, or rum.
7. It can be served in sundae canapés or champagne saucers.

CHARACTERISTICS:

Texture light and creamy

Colour light chocolate

It is a sweet , smooth , creamy desert or a savory.

A light preparation, either sweet or savory in which the ingredients are

whisked or blended and then folded together.
 CHOCOLATE CREAM PUFF
INGREDIENTS QUANTITY UNIT

For choux paste

Refined flour 100 Gms
Margarine or butter 50 Gms
Eggs 2–3
Water 100 Ml
Vanilla essence Few drops
For filling
Chocolate confectioner’s 200 Gms
custard
For topping
Melted chocolate / flat icing 75 Gms
METHOD:

1. Heat butter and water in a thick saucepan and bring to a boil.

2. Remove from fire and add all the sieved flour at one time. Mix well.
3. Return to fire and cook, beating all the time till the mixture leaves the sides of the
pan. Remove from fire and cool.
4. Add lightly beaten eggs, one by one, beating all the time till the mixture becomes
smooth and soft, but remains firm enough to pipe. Add vanilla essence.
5. Fit a pastry bag with plain tube and fill in the choux paste.
6. Pipe out round mounds of the paste of about 1 ½” in diameter onto a greased baking
tray.
7. Bake at 215 C for 10 minutes and 190 C until mounds are well browned and very
crisp.
8. Remove from the oven and let it cool slowly in a warm place.
9. When cool, cut a slice from the top of each cream puff, fill with chocolate flavoured
pastry cream using a pastry bag with a star nozzle.
10. Replace tops and dust with sweet cocoa or cover it with melted chocolate /
chocolate flat icing.

CHARACTERISTICS:
Filling texture light and creamy
Crust texture crisp
Colour golden brown
A Profiterole, Cream Puff (US), Choux à la crème or Profitrol(Turkey) is a French dessert choux
pastry ball filledwith whipped cream, pastry cream,custard, or (particularly in the US) ice cream.
The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of
powdered sugar.In some areas, the term profiterole is used for small versions filled with whipped ice
cream and topped with chocolate although the usage varies and can include other fillings.

CREME BRULEE (Fr)

Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Milk 75 Ml
Cream 40 Ml
Eggs 1
Powdered sugar 15 Gms
Castor sugar / brown 15 Gms
sugar
Vanilla essence Few drops

METHOD:

1. Boil the cream and milk.

2. Beat the eggs, sugar and essence till the sugar dissolves.
3. Combine the milk with this and stir well.
4. Strain and pour onto an ovenproof dish.
5. Place in a water bath and bake in a moderately hot oven for about 1 hour (till the
custard is set).
6. Keep aside to cool. Refrigerate well.
7. Sprinkle the top with remaining castor sugar / brown sugar, and flash in the
salamander for sugar to caramelise just before service.

CHARACTERISTICS:

Texture soft and creamy

Colour creamy yellow

Crème Brûlée also known as Burnt cream, CremaCatalana, orTrinity cream is

a dessertconsisting of a rich custard base topped with a contrasting layer of hard caramel. It is
normally served at room temperature.
 The custard base is traditionally flavored with vanilla, but can also be flavored
with lemon or orange(zest), rosemary, lavender,chocolate, Amaretto, Grand
Marnier, cinnamon, coffee,liqueurs, green tea, pistachio,hazelnut, coconut, or other fruit.

BROWN BREAD
Ingredients Quantity Units
Refined 110 Gms
flour
Whole 110 Gms
wheat
flour
Water 50 Ml
Yeast 10 Gms
Salt 3 Gms

Fat 10 Gms
Eggs 1 No.
Caramel 1 Tbsp

METHOD

 Mix dry ingredients and make a well in the center

 Dissolve in yeast and add to the dry ingredients and make a dough.
 Leave it for fermentation for 1 hour.
 Knockback, scale and tighten the dough.
 Mould it in a greased loaf tin.
 Bake at 370 degrees Fahrenheit for 30-40 mins.
 Remove and glaze with oil.

CHARACTERISTICS

Texture (crumb) :-Soft and spongy Texture (crust):-Brittle Colour:-Golden Brown

 Pate des pommes
Ingredients Quantity Units
Flour 100 Gms
Butter 70 Gms
Egg 3 Nos
Sugar 45 Gms
Brown 50 Gms
sugar
Bread 1-2 Slices
Apple 2-3 Nos
Mixed nuts 20 Gms

Method:-

 In a mixing bowl add flour, sugar and fat. Rub until a sandy texture is obtained.
 Add in whisked egg white, so that soft dough is formed.
 Cover in a butter paper & freeze for about 12-15 mins.
 Roll it out on a tin into a flat sheet.
 Blind bake until golden brown, keep aside.

For filling:-

 Melt brown sugar in a non-stick pan, add butter.

 Add chopped nuts into the melted sugar.
 Add chopped apple and little water.
 Cook until everything is mixed and add bread crumbs.
 When bread absorbs the syrup, Remove and cool.
 Fill this filling into the pastry coffin it with strips of the pastry on top.
 Give an oil wash, sprinkle some sugar and bake for about 15-20 mins until cooked.
 Sprinkle powdered sugar, slice and serve.
 Charlotte Royal
Ingredients Quantity Units
Egg 3 Nos
Flour 100 Gms
Sugar 100 Gms
Fat 30 Gms
V. essence 2-3 Drops
Jam 50 Gms
Baking pwd ½ Tsp
Baking soda ½ Tsp
For Bavaroise-
Eggs 3 Nos
Milk 50 Ml
Cream 25 Ml
Sugar 40 Gms
V. essence 2-3 Drops
Gelatine 3 Gms
Whipped cream 25 Ml
Method:-For Swiss roll-
 Beat the eggs with sugar and vanilla essence until fluffy and three times in quantity.
 Add in the dry ingredients i.e flour, Baking powder, baking soda in batches and fold
in gently.
 Add in melted fat, next spread on Swiss roll tray, greased and baked for 25-30 mins
at 180 degree Celsius.
 Next de-mould, let it cool and then apply jam and roll it tightly to form a Swiss roll.
 Cut into thin slices and keep aside.

For decorating-

 In one round bowl or mould, line with cling wrap and line with Swiss roll slices over it.
 Fill in the bavaroise in the centre.
 Lastly cover it with more Swiss roll slices

Cover and let it set in the refrigerator for about 30 mins, de-mould, slice and serve as a cake.
A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known
as an "ice-box cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is
then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.
Classically, stale bread dipped in butter was used as the lining, but sponge cake
or ladyfingers may be used today. The filling may be covered with a thin layer of similarly
flavoured gelatin.
 Herb and potato roll
Ingredients Quantity Units
Yeast 6 Gms
Sugar 15 Gms
Potato 150 Gms
Milk 50 Gms
powder
Cream 10 Ml
Herbs 7 Gms
Butter 30 Gms
Flour 200 Gms
Salt 2 Gms

Method:-
 Activate the yeast. Boil potato and mash, ad cream butter and salt.
 Combine mash potato, flour, herbs and salt with th yeast mix. Knead until a stiff
dough is formed.
 Ferment it till double in size.
 Knock back and divide it in loaves, place it on a dusted baking tray, nd bake at 180
degree Celsius for 35-40 mins.
 Slice and serve with butter.
 DOUGHNUTS (YEAST)

Ingredients Quantity Units

Flour 200 Gms
Yeast 5 Gms
Salt 2 Gms
Sugar 15 Gms
Fat 15 Gms
Milk 50 Ml
Egg ½ No.
V. Ess Few Drops
Oil For Frying

Method:

Make a soft dough using flour, yeast ,sugar, salt ,fat ,milk and egg.

Put it for fermentation for 45 min.

Take it out and give it a knock back

Shape it with doughnut cutter.

Put it for proving for 30 min, deep fry.

Decorate as per requirements.

CHARACTERISTICS:

TEXTURE: (Crust)-Crisp

TEXTURE: Crumb-Soft and spongy

Colour: Golden brown

 Brownie

Ingredients Quantity Units

Flour 45 Gms
Sugar 100 Gms
Cocoa powder 7 Gms
Chocolate 70 Gms
Eggs 1½ Nos
Butter 60 Gms
SALT A PINCH
WALLNUT 30 GMS
RAISINS 15 GMS
CHOCOCHIPS 50 GMS
Vanilla ess Few drops
Method:-

1. Melt chocolate and butter on a double boiler

2. Beat eggs, sugar and vanilla ess
3. Sieve flour and cocoa powder.
4. Add the melted chocolate and butter to the egg mixture.
5. Mix well add the flour mixture in 2-3 parts.
6. Fold in flour and all the raisins, roasted walnuts and chocolate chips.
7. Pour the mixture into a greased tray.

Baking time: 35 min Baking temp: 160-170’c

A Brownie is a flat, baked square or bar developed in the United States at the end of
the 19th century and popularized in both the U.S. and Canada during the first half of
the 20th century.
The brownie is a cross between a cake and a cookie in texture. Brownies come in a
variety of forms. They are either fudgy or cakey, depending on their density, and they
may include nuts, frosting, whipped cream, chocolate chips, or other ingredients. A
variation that is made with brown sugar and no chocolate is called a blondie.
Brownies are common lunchbox fare, typically eaten by hand, and often accompanied
by milk or coffee. They are sometimes served warm with ice cream(à la mode), topped
with whipped creamor marzipan, or sprinkled with powdered sugar.
They are especially popular in restaurants, where they can be found in variation on
many dessert menus