Project in

Advance
Patisserie and
Plated Desserts

Submitted by: Modar, Christian A.

Submitted to: Chef Corazon S.
Apostol
 Strawberry Bavarian: Pate Dcor,
Sponge Cake, & Crme Anglaise

Ingredients (Pate Dcor):

Butter --------------------------------------------50g
Powdered Sugar-------------------------------50g
Egg White---------------------------------------1 pc
All Purpose Flour-----------------------------50g

Procedure:

*In a mixing bowl cream the softened butter and

powdered sugar.
*Put the egg whites
*Then add the all-purpose flour and mix it thoroughly
*Portion it into as many as you like
*And add food coloring to every portioned mixture.
*Then put it into a parchment paper like a piping bag and
put it in a tray lined with a parchment paper.
*After designing your tray lined with a parchment paper
put it in the chiller.
Ingredients (Crme Anglaise):

Egg Yolks----------------------------------3 pcs.

Sugar, White------------------------------75g
Milk------------------------------------------125g
Cream---------------------------------------125g
Vanilla--------------------------------------1/2 tsp.

Procedure:

*In a heavy saucepan, heat the cream, milk and vanilla

until bubbles form at the edges.
*Whisk together the egg yolks and sugar until smooth.
*Slowly pour the half of the hot milk mixture into the egg
yolk, whisking constantly.
*Gradually add the egg mixture back to the remaining
milk mixture.
*Continue to cook while stirring constantly until the
mixture coats the back of the spoon then serve.

Ingredients (Sponge Cake):

Melted Butter----------------------------60g
Powdered Sugar------------------------60g
Egg Yolk-----------------------------------4 pcs.
Vanilla Extract---------------------------1 tsp.
Egg Whites--------------------------------4 pcs.
White Sugar-------------------------------40g
Cake Flour---------------------------------50g

Procedure:

*First step is to make a French meringue

*Then in a mixer whip egg whites until it reaches into soft
peak then gradually add the sugar
*And then whip the egg yolk and the melted butter
*Then in the mixing bowl fold half of the meringue into
the egg mixture then add half of the flour then repeat it
until all dry and wet ingredients are combined.
*Take out the Pate Dcor from the chiller then put the
sponge cake on top of the pate dcor.
*And lastly put it into the oven.

Ingredients (Strawberry Bavarian and Assembling):

Gelatin--------------------------------------2 sachets
Milk------------------------------------------3 tbsp.
Cream, Whipped soft peak

Procedure:

*First is to bloom the gelatin with the 3 tbsp. o milk and

then set it aside.
* Make the Crme Anglaise follow the other recipe.
*Once its simmering add the bloomed gelatin before
removing it from the heat then add the strawberries.
*Then whip the cream and fold it into the strawberry
mixture
*And now assembling the cake, first step is to line the
insides of the ring mold with acetate
* Then cut the sponge cake with a ring mold and make
sure it fits.
*Pour in the strawberry Bavarian and put it in the blast
freezer until it is set.
*And lastly, put the pureed strawberry on top of the
strawberry bavarian then put it back in the blast freezer
until it is set and then serve.

(Charlotte Rousse: Lady Fingers,

Chocolate Mousse, Pate a Bombe
& Strawberry Mouse)

Ingredients (Lady Fingers):

Egg Yolk----------------------------------200g
Sugar--------------------------------------65g
Sugar--------------------------------------65g
Egg Whites-------------------------------5 pcs.
Cake Flour, Sifted-----------------------45g
Cornstarch-------------------------------45g
Powdered Sugar------------------------100g

Procedure:

*In a mixing bowl whisk egg yolks until ribbon stage and
then add the sugar and set it aside
*In a mixer whip the egg whites until soft peaks and then
add the other sugar gradually
*In a bowl add the sifted cornstarch and cake flour and
fold half of the meringue onto the egg mixture.
*Put it into a piping bag in a tray lined with parchment
paper.
*Before baking it dust the tray of powdered sugar.

Ingredients (Chocolate Mousse):

Gelatin-------------------------------------1 sachet
Whipped Cream--------------------------300ml
Chocolate, Dark Couverture-----------200g

Procedure:

*In a pan make a sugar syrup with a water and sugar,

simmer it until soft ball stage
*Then melt the chocolate compound over bain-marie
*And then whip the egg yolks until ribbon stage
*Add the sugar syrup and let it cool
*And then add the half of the bloomed gelatin and then
the melted chocolate
*In a mixer whip the whipped cream until soft peaks
*Lastly, fold in the whipped cream into the chocolate.

Ingredients (Strawberry Mousse and Assembling):

Gelatin-------------------------------------1 sachet
Strawberry Puree-----------------------200g
Sugar---------------------------------------50g
Lemon Juice------------------------------1 tbsp.
Heavy Cream-----------------------------200g

Procedure:

*Bloom the gelatin

*In a pan put the 1 tbsp. lemon juice, 2 tbsp. sugar and
the strawberry puree and simmer
*And in the mixer whisk the heavy cream and then fold in
the strawberry mixture gradually.
*In a tray line the insides of a ring mold and put the lady
fingers at the bottom make sure to cover it all
*Then put the chocolate mousse and put it in the blast
freezer until it sets
*And then put the strawberry mousse on top and put it
back in the blast freezer
*Lastly, take off the ring mold and line the sides of the
mousse with lady fingers then serve.
 (Baked Cheesecake: Custard &
Sable Dough)

Ingredients (Sable Dough):

All-Purpose Flour-----------------------85g
Butter--------------------------------------60g
Powdered Sugar-------------------------35g
Almond Powder-------------------------35g
Salt-----------------------------------------1/4 tsp.
Procedure:

*In a bowl put all the dry ingredients such as the all-
purpose flour, powdered sugar, almond powder and the
salt
*Then add the butter and knead it
*Shape it like a flattened circle and cover it with a cling
wrap then put it in the chiller

Ingredients (Custard and Assembling):

Cream Cheese----------------------------450g
Sugar---------------------------------------160g
Lemon Zest-------------------------------1/4 pc.
Lemon Juice------------------------------1 tsp.
Vanilla Extract---------------------------1/2 tsp.
Salt-----------------------------------------4g
Egg Yolks----------------------------------4 pcs.
Heavy Cream-----------------------------45g
Milk----------------------------------------25g

Procedure:

*In a cup mix the milk, cream and lemon juice then stir it
then set it aside
*In the mixer put the cream cheese and cream it then add
the half of the sugar and then add salt vanilla and the
rest of the sugar
*Then add the milk mixture and put it in a pan
*After doing so, get the chilled sable dough the using a
rolling pin roll it just a bit bigger than the cake ring then
bake
*Heat the custard then take out the crust from the oven
then slowly pour the custard into the crust
*Then let it cool and put it in the blast freezer until set.

(Bread and Butter Pudding: Bread

Pudding & Bourbon Sauce)

Ingredients (Bread Pudding):

Milk-----------------------------------------125ml
Butter--------------------------------------50g
All-Purpose Cream----------------------50g
Sugar---------------------------------------200g
Egg------------------------------------------2 pcs.
Vanilla Extract----------------------------1 tsp.
French bread------------------------------1 half
Raisin---------------------------------------100g

Procedure:

*First step is to slice the French bread into cubes

*Then in a pan combine the milk, butter, all-purpose
cream, sugar egg, and vanilla extract
*And then simmer it
*In a pan molder put the cubed French bread then pour in
the sauce
*Then put it in the oven and bake for 30 mins.

Ingredients (Borbon Sauce):

Butter------------------------------------------115g
Sugar-------------------------------------------25g
Egg Yolk-----------------------------------1 pc.
Whiskey------------------------------------4 pcs.

Procedure:

*In a pan melt the butter

*And then add the sugar while whisking
*Then add the egg yolk then continue whisking until it
thickens
*Lastly, put the whiskey and take it off the heat.