Orange almond cake (ista)

Ingredients Quantity Quantity Unit Code

butter 1200 gm 1200 gm 20219
icing sugar 600 gm 600 gm 2564
Egg yolk 1280 gm 1280 gm 1918
vanilla paste 20 gm 20 gm 1825
Orange zest 60 gm 60 gm 22323

Melted white chocolate 1200 gm 1200 gm

All purpose flour 600 gm 600 gm 2631
baking powder 10 gm 10 gm 3722
9000
Almond powder 1200 gm 1200 gm
Caster sugar 600 gm 600 gm 30850
9182
Egg white 1280 gm 1280 gm
Clementine Cream
Ingredients Quantity Quantity Unit Code
Caster sugar 270 gm 270 gm 30850
Eggs 270 gm 270 gm 9537
Ravifruit clementine paste 300 gm 300 gm 536

Gold geletine 01 gm 1 gm 2464

Soft Butter 400 gm 400 gm 20219

ivory chocolate 150 gm 150 gm
Creaming method. Fold meringue at last
bake at 160*C for 75 min
 Pate Sable
Ingredients Quantity Quantity Unit Code
Chilled Butter cube 180 gm 180 gm 20219
Icing sugar 98 gm 98 gm 2564
Salt 5 gm 5 gm 2985
Vanilla 5 gm 5 gm 1825
Eggs 70 gm 70 gm 9537
Almond powder 45 gm 45 gm 9000
Refined Flour 400 gm 400 gm 19561
Raspberry Jam
Ingredients Quantity Quantity Unit Code
Raspberry puree 1000 gm 1000 gm 2495
Sugar 170 gm 170 gm 30850
Water 170 gm 170 gm
agar agar 15 gm 15 gm 7878
Raspberry gel
Ingredients Quantity Quantity Unit Code
Raspberry puree 600 gm 600 gm 2495
Liquid glucose 50 gm 50 gm 31222
Caster sugar 50 gm 50 gm 30850
Invert syrup 50 gm 50 gm 30850
Agar-Agar 7 gm 7 gm 7878
pista Cremeux
Ingredients Quantity Quantity Unit Code
Milk 250 gm 250 gm 29281
100% pista paste 145 gm 250 gm 1733
egg yolk 100 gm 100 gm 1918
Caster sugar 200 gm 200 gm 30850
Cornstarch 20 gm 20 gm
gold gelatine 5 gm 5 gm 2464
Butter 260 gm 260 gm 20219
Pistachio Financier
Ingredients Quantity Quantity Unit Code
Melted butter to light brawn colour 210 gm 210 gm 20219
Icing sugar 300 gm 300 gm 2564
Invert sugar 28 gm 28 gm 1868
Refined flour 135 gm 135 gm 19561
Baking Powder 4 gm 4 gm 3722
Almond powder 120 gm 120 gm 9000
Pistachio paste 100% 90 gm 90 gm 1733
Egg white 335 gm 335 gm 9182
sea salt 2 gm 2 gm 13348
Raspberry mousse
Ingredients Quantity Quantity Unit Code
Raspberry puree 900 gm 900 gm 2495
Egg yolks 180 gm 180 gm 1918
Caster sugar 200 gm 200 gm 30850
Gold geletine 20 gm 20 gm 2464
semi whipped cream-35% 600 gm 600 gm 3018
white chocolate mirror glaze
Ingredients Quantity Quantity Unit Code
Caster sugar 225 gm 225 gm 30850
Water 125 gm 125 gm
Liquid glucose 225 gm 225 gm 31222
Condensed milk 160 gm 160 gm 10919
silver geletine 18 gm 18 gm 2464
White chocolate 225 gm 225 gm 5430
Neutral glaze 90 gm 90 gm 2708
Boil everything together
Blend it to smooth paste once get cool

Pastry cream

Mix dry ingredients together

Mix egg white with pista paste
Mix both above mix with butter to form smooth batter.
Rest it in chiller for atlist 4-5 hrs
Bake at 170*C for12- 13 min
 Pate Sable
Ingredients Quantity Quantity Unit Code
Chilled Butter cube 180 gm 180 gm 20219
Icing sugar 98 gm 98 gm 2564

Salt 5 gm 5 gm 2985

Vanilla 5 gm 5 gm 1825
Eggs 70 gm 70 gm 9537
Almond powder 45 gm 45 gm 9000

Refined Flour 400 gm 400 gm 19561

Moist almond cake

Ingredients Quantity Quantity Unit Code
marzipan(50%) 85 gm 85 gm
Unsalted butter 85 gm 85 gm 31858

Caster sugar 78 gm 78 gm 30850

Vanilla paste 5 gm 5 gm 1825
Eggs 90 gm 90 gm 9537
All purpose flour 65 gm 65 gm 2631
Baking powder 1.2 gm 1.2 gm 3722
Salt 01 gm 1 gm 2985

Sour cream 78 gm 78 gm 7956

Lemon creameux
Ingrdient Quantity Quantity Unit Code
Lemon juice 175 gm 175 gm 565

Lemon feel 18 gm 18 gm 21173

Whole egg 250 gm 250 gm 9537
Castor sugar 250 gm 250 gm 30850
Elle n vire butter 90 gm 90 gm 31858
11653
Olive oil 75 gm 75 gm
Gelatin leaf 4 gm 4 gm 2464

Lemon curd
Ingredients Quantity Quantity Unit Code
Fresh lemon juice 600 gm 600 gm 565

Whole eggs 225 gm 225 gm 9537

egg yolks 180 gm 180 gm 1918

Caster sugar 105 gm 105 gm 30850

2634
Cocoa butter 50 gm 50 gm
White chocolate 100 gm 100 gm
butter 225 gm 225 gm
Blackberry confit
Ingredients Quantity Quantity Unit Code
Blackberry puree 230 gm 230 gm 2478

Liquid glucose 35 gm 35 gm 31222

Caster sugar 30 gm 30 gm 30850

10063
NH pectin 4 gm 4 gm
Cocoa Spray mix
Ingredients Quantity Quantity Unit Code
2634
Cocoa butter 100 gm 100 gm
White chocolate 200 gm 200 gm
Conolla oil 50 gm 50 gm
 Creaming method

Cook puree, eggs and sugar on double boiler to 82*C

add cocoa butter and chocolate and blend it
Blend butter when mixture cools down to 40*C
 Pate Sable
Ingredients Quantity Quantity Unit Code
Chilled Butter cube 180 gm 180 gm 20219
Icing sugar 98 gm 98 gm 2564
13348
Salt 5 gm 5 gm
Vanilla 5 gm 5 gm 1825

Eggs 70 gm 70 gm 9537
9000
Almond powder 45 gm 45 gm
Refined Flour 400 gm 400 gm 3722
Engadine nut tart
Ingredients Quantity Quantity Unit Code
caster sugar 500 gm 500 gm 30850

Heavy cream 300 gm 300 gm 32774

18463
Honey 30 gm 30 gm
9023
Pecon nut 375 gm 375 gm
White chocolate whipped ganache
Ingredients Quantity Quantity Unit Code
Heavy cream 35% 250 gm 250 gm 32774
Invert sugar 25 gm 25 gm 1868
31222
liquid Glucose 25 gm 25 gm
white chocolate 300gm 300 gm
Heavy cream 35%(cold) 450 gm 450 gm 32774
Make dry caramel
Deglaze it with cream and honey.
add walnut and mix it properly
fill it in semi baked tart and bake till get finish

Boil cream, sugar and glucose together

pour over chocolate and make ganache
pour cold cream and blend it to form smooth ganache
rest it overnight
whipp it when require
 Pate Sable
Ingredients Quantity Quantity Unit Code
Chilled Butter cube 180 gm 180 gm 20219
Icing sugar 98 gm 98 gm 2564
Salt 5 gm 5 gm 2985

Vanilla 5 gm 5 gm 1825
Eggs 70 gm 70 gm 9537
Almond powder 45 gm 45 gm 9000
Refined Flour 400 gm 400 gm 2631
Strawberry compote
Ingredients Quantity Quantity Unit Code
Strawberry puree 240 gm 240 gm 2496

Caster sugar 125 gm 125 gm 30850

10063
NH Pectin 8 gm 8 gm
chopped fresh strawberry 240 gm 240 gm
Gold chocolate ganache
Ingredients Quantity Quantity Unit Code
Gold chocolate 1000 gm 1000 gm
Heavy cream 35% 750 gm 750 gm 32774
31222
Liquid glucose 100 gm 100 gm
Vanilla bean 10 gm 10 gm 1825

Butter 250 gm 250 gm 2496

almond cream
Ingredients Quantity Quantity Unit Code
9000
Almond powder 300 gm 300 gm
Icing sugar 300 gm 300 gm 2564

Soft butter 210 gm 210 gm 31858

vanilla paste 10 gm 10 gm 1825

whole egg 180 gm 180 gm 9537

Berry creameux(Bachour)
Ingredients Quantity Quantity Unit Code
Strawberry puree 90 gm 90 gm 2496

Raspberry puree 90 gm 90 gm 7298

blueberry puree 20 gm 20 gm 2478

Whole eggs 70 gm 70 gm 9537

Egg yolk 55 gm 55 gm 1918

Sugar 55 gm 55 gm 30850
butter 70 gm 70 gm 2496

Silver geletine 3 gm 3 gm 2464

Boil sugar puree pectin together
Add fresh berries cook for 2 min
Remove from frame and cool it down

Creaming method

Cook puree, eggs and sugar on double boiler to 82*C

add bloomed geletine
Blend butter when mixture cools down to 40*C
 Pate Sable
Ingredients Quantity Quantity Unit Code
Chilled Butter cube 180 gm 180 gm 20219
Icing sugar 98 gm 98 gm 2564
13348
Salt 5 gm 5 gm
Vanilla 5 gm 5 gm 1825
Eggs 70 gm 70 gm 9537
9000
Almond powder 45 gm 45 gm
Refined Flour 400 gm 400 gm 2631
pista Cremeux
Ingredients Quantity Quantity Unit Code
Milk 250 gm 250 gm
100% pista paste 145 gm 145 gm 21976

egg yolk 100 gm 100 gm 1918

Caster sugar 200 gm 200 gm 30850

Cornstarch 20 gm 20 gm
gold gelatine 5 gm 5 gm 2464

Butter 260 gm 260 gm 2496

Pistachio Financier
Ingredients Quantity Quantity Unit Code
Melted butter to light brawn colour 210 gm 210 gm 2496

Icing sugar 300 gm 300 gm 2564

Invert sugar 28 gm 28 gm 1868

Refined flour 135 gm 135 gm 2631
Baking Powder 4 gm 4 gm 1868
9000
Almond powder 120 gm 120 gm
Pistachio paste 100% 90 gm 90 gm 21976

Egg white 335 gm 335 gm 9537

13348
sea salt 2 gm 2 gm
Pista ganache
Ingredients Quantity Quantity Unit Code
Heavy cream 35% 250 gm 250 gm 32774
31222
Liquid glucose 20 gm 20 gm
Vanilla bean 10 gm 10 gm 1825

Pista paste 100 gm 100 gm 21976

White chocolate 500 gm 500 gm

Pista white chocolate mousse
Ingredients Quantity Quantity Unit Code
Milk 125 gm 125 gm
heavy cream 35% 125 gm 125 gm 32774
vanilla 5 gm 5 gm 1825

Pistachio paste 75 gm 75 gm 21976

White chocolate 405 gm 405 gm

heavy cream 35%(Semi whipped) 375 gm 375 gm 32774
silver geletine 14 gm 14 gm 2464
Pastry cream

Mix dry ingredients together

Mix egg white with pista paste
Mix both above mix with butter to form smooth batter.
Rest it in chiller for atlist 4-5 hrs
Bake at 170*C for12- 13 min

make ganache,add gelatine

cool it down to 35*C and fold whipping cream
Pour in mould , insert frozen cherry confit, sponge and fill remaining with mousse
freeze it
pour glaze at 35*C
Russian honey cake
Base
Ingredients Quantity Quantity Unit Code
melted butter 100 gm 100 gm 31858

All purpose flour 450 gm 450 gm 2528

Caster sugar 150 gm 150 gm 30850
18463
Honey 80 gm 80 gm
Egg 3 nos 3 nos 9537
Baking soda 5 gm 5 gm 1868
Filling
Ingredients Quantity Quantity Unit Code
Dolce Leche 170 gm 170 gm
Butter 100 gm 100 gm 31858

Cream cheese 120 gm 120 gm 32774

Semi Whipped cream 35% 225 gm 225 gm 3018
170*C for 8 min 2 mm thickness
Chef Rajat
Ingredients Quantity Quantity Unit Code
9000
Almonds powder 300 gm 300 gm
Icing sugar 300 gm 300 gm 2564
Egg white 110 gm 110 gm 2082

Cater sugar 300 gm 300 gm 30850

Water 70 gm 70 gm
Egg white 110 gm 110 gm 2082
1712
Food colour Desire quantity

Chef Siddharth
Ingredients Quantity Quantity Unit Code
9000
Almonds powder 500 gm 500 gm
Icing sugar 500 gm 500 gm 2564
Egg white 160 gm 160 gm 2082
Cater sugar 500 gm 500 gm 30850
Water 220 gm 220 gm
Egg white 160 gm 160 gm 2082
1712
Food colour Desire quantity

Bliss chocolate
Ingredients Quantity Quantity Unit Code
9000
Almonds powder 500 gm 500 gm
Icing sugar 500 gm 500 gm 2564
Egg white 190 gm 190 gm 2082
Cater sugar 500 gm 500 gm 30850
Water 200 gm 200 gm
Egg white 190 gm 190 gm 2082
1712
Food colour Desire quantity 190 gm
Direct method @130*C for 15 minutes
Italian meringue, cooking of sugar syrup to 118*C

Resting for 30 minuts till it get dry and then bake @ 135*C for 12 Minutes
Italian meringue, cooking of sugar syrup to 118*C

Direct method @130*C for 13 minutes

Italian meringue, cooking of sugar syrup to 118*C
Hazelnut struesel
Ingredients Quantity Quantity Unit Code
9019
Ground hazelnut 220 gm 220 gm
All purpose flour 240 gm 240 gm 2528
Brawn sugar 180 gm 180 gm 2982
Butter 200 gm 200 gm 31858

Pressed sable
Ingredients Quantity
9019
Hazelnut struesel 300 gm 300 gm
2634
Cocoa butter 50 gm 50 gm
Clarified butter 70 gm 70 gm 31858

rice crispy 200 gm 200 gm 30464

Melted white chocolate 200 gm 200 gm
Blackberry mousse
Ingredients Quantity
ravifruit Blackberry puree 300 gm 300 gm 2478

Cream cheese 500 gm 500 gm

heavy cream 35% 700 gm 700 gm 3018
Gold geletine 16 gm 16 gm 2464

whole egg 100 gm 100 gm 9537

caster sugar 120 gm 120 gm 30850
water 40 gm 40 gm
Lavender oil 5 drop 5 drop
Blackberry confit
Ingredients Quantity
Blackberry puree 230 gm 230 gm 2478
31222
Liquid glucose 35 gm 35 gm
Caster sugar 30 gm 30 gm 30850
10063
NH pectin 4 gm 4 gm
white chocolate mirror glaze
Ingredients Quantity
Caster sugar 225 gm 225 gm 30850
Water 125 gm 125 gm
31222
Liquid glucose 225 gm 225 gm
Condensed milk 160 gm 160 gm 10919
silver geletine 18 gm 18 gm 2464

White chocolate 225 gm 225 gm

2708
Neutral glaze 90 gm 90 gm
Mix all ingredients together to form crumble
bake at 165*C for 12 gm

mix everything together

Press it lighly in ring and set it in chiller.

make sugar syrup 118*C and pour over egg and make sabayon
add bloomed geletine
Warm half cream with cream cheese and blend it form smooth mix
fold it in egg mix followde by puree
whipp remining cream to semi soft and fold in above mix
 Muffin
Ingredients Quantity Quantity Unit Code whipp egg, sugar & vanilla together
eggs 18 nos 18 no 9537 add oil followed by curd
sugar 800 gm 800 gm 3813 fold dry ingredients
oil 800 gm 800 gm 20212 rest batter in chiller for 1 hrs before use
Curd 450gm 450 gm 29288
vanilla paste 10 gm 10 gm 1825

Baking powder 12 gm 12 gm 2631

all purpose flour 900 gm 900 gm 2528
baking soda 10 gm 10 gm 1868
Strawberry Jam
Ingredients Quantity Quantity Unit Code
strawberry puree 800 gm 800 gm 2496

Raspberry puree 300 gm 300 gm 7298

Sugar 170 gm 170 gm 3813

Water 170 gm 170 gm
1877
agar agar 15 gm 15 gm
Italian buttercream
Ingredients Quantity Quantity Unit Code
Egg white 300 gm 300 gm 2082
caster sugar 600 gm 600 gm 30850
water 220 gm 220 gm
vanilla paste 10 gm 10 gm 1825

chilled but playable butter900 gm 900 gm 31858

Milk chocolate cremeux
Ingidient Quantity Quantity Unit Code
Caster sugar 240 gm 240 gm 30850
Butter 90 gm 90 gm 31858

Cream 35% fat 475 gm 475 gm 3018

31222
Liquid glucose 30 gm 30 gm
Milk chocolate 250 gm 250 gm
Light milk mousse 9000
Ingidient Quantity Quantity Unit Code
Milk 500 gm 500 gm 29283
Cream 35% fat 1000gm 1000 gm 3018
Milk chocolate 655 gm 655 gm
Gold geltine 10 gm 10 gm 2464

Milk chocolate glaze

Ingidient Quantity Quantity Unit Code
Cream 35% 225 gm 225 gm 3018
Milk chocolate 325 gm 325 gm
Neutral glaze 600 gm 600 gm 2464

Chocolate Pate sable

Ingredients Quantity Quantity Unit Code
Chilled Butter cube 150 gm 150 gm 20219
Icing sugar 75 gm 75 gm 2564
13348
Salt 5 gm 5 gm
2639
Cocoa powder 40 gm 40 gm
Eggs 1 nos 1 gm 9537
9000
Almond powder 30 gm 30 gm
Refined Flour 225 gm 225 gm 2528
Get it till the piping consistancy

Make a glaze & keep it overnight

Rewarm it at 37*C
 Chocolate Pate sable
Ingredients Quantity Quantity Unit Code
Chilled Butter cube 150 gm 150 gm 20219
Icing sugar 75 gm 75 gm 2564
13348
Salt 5 gm 5 gm
2639
Cocoa powder 40 gm 40 gm
Eggs 1 nos 1 gm 9537
Almond powder 30 gm 30 gm 9000
Refined Flour 225 gm 225 gm 2528
Cherry Confit
Ingredients Quantity Quantity Unit Code
Cherry puree 300 gm 300 gm 2479

Caster sugar 40 gm 40 gm 30850

10063
NH Pectin 5 gm 5 gm
Lime puree 10 gm 10 gm 2483

Chocolate mascarpone cream

Ingredients Quantity Quantity Unit Code
Egg yolks 05 nos 5 gm 2479

Mascarpone 435 gm 435 gm 1631

Heavy cream 35%( semi- whipped) 348 gm 348 gm 3018

dark chocolate GUANAJA 70% 150 gm 150 gm 2464

Caster sugar 110 gm 110 gm 30850

Dark chocolate mousse
Ingredients Quantity Quantity Unit Code
Dark chocolate 70% 250 gm 250 gm 2464

Cream 35% 55 gm 55 gm 3018

Milk 55 gm 55 gm 29283
Caster sugar 70 gm 70 gm 30850
Egg yolk 50 gm 50 gm 2479

whipped cream 35% 425 gm 425 gm 3018

gelatine 8 gm 8 gm 2464

white chocolate mirror glaze

Ingredients Quantity Quantity Unit Code
Caster sugar 225 gm 225 gm 30850
Water 125 gm 125 gm
31222
Liquid glucose 225 gm 225 gm
Condensed milk 160 gm 160 gm 10919
silver geletine 18 gm 18 gm 2464

White chocolate 225 gm 225 gm 6903

Neutral glaze 90 gm 90 gm 2464
Dark chocolate Crunchy Nutty Praline glaze
Ingredients Quantity Unit Code
3439
70% dark chocolate (melted) 300 gm
3430
55% dark chocolate (melted) 300 gm
2634
cocoa butter(melted) 150 gm
Connolla oil 100 gm
9019
Crushed caramalised nuts 250 gm
Caramalised nuts
Ingredients Quantity Unit Code
9019
Roaasted nuts 250 gm
Sugar(make caramel) 50 gm 3018
2634
cocoa butter(melted) 15 gm
Cream anglaise
Ingredients Quantity Unit Code
Cream35% 615 gm 3018
3437
Milk 615 gm
Egg yolk 245 gm 1918

Caster sugar 120 gm 3018

TULAKALUM dark chocolate 76% mousse
Ingredients Quantity Unit Code
Cream anglaise 310 gm
3439
TULAKALUM dark chocolate 76% 325 gm
Semi whipped cream 465 gm 3018
gold gelatine 6 gm 3921
Super moist sponge
Ingredients Quantity Unit Code 160*C 6 min
Melted butter 300 gm 25224
3430
Melted Dark chocolate 400 gm
Caster sugar 400 gm 3018
Eggs 250 gm 9537
30840
All purpose flour 300 gm
160*C 6 min
Coconut Ganache(macaron)
Ingredients Quantity Quantity Unit Code
Coconut puree 440 gm 440 gm 2480

Melted white chocolate 650 gm 650 gm 17004

9006
coconut milk powder 30 gm 30 gm
Gelatine 6 gm 6 gm 2464

Dark chcolate ganache

Ingredients Quantity Quantity Unit Code
13658
Dark chocolate 55% 1500 gm 1500 gm
3437
Milk 600 gm 600 gm
Heavy cream 35% 600 gm 600 gm 3018
Butter 420 gm 420 gm 25224

Vanilla Ganache(macaron)
Ingredients Quantity Quantity Unit Code
Heavy cream 35% 1940 gm 1940 gm 3018
Vanilla bean 10 gm 10 gm 1825

Invert sugar 400 gm 400 gm 1868

Melted white chocolate 3600 gm 3600 gm 17004

Milk chcolate ganache(macaron)

Ingredients Quantity Quantity Unit Code
Heavy cream 35% 400 gm 400 gm 3018
13661
Melted milk chocolate 600 gm 600 gm
Butter 30 gm 30 gm 25224

Milk chcolate Passion ganache(macaron)

Ingredients Quantity Quantity Unit Code
Passion puree 373 gm 373 gm 2490
13661
Melted milk chocolate 773 gm 773 gm
1869
Liquid glucose 55 gm 55 gm
Butter 100 gm 100 gm 25224

Gold chocolate ganache

Ingredients Quantity Quantity Unit Code
Gold chocolate 1000 gm 1000 gm
Heavy cream 35% 750 gm 750 gm 3018
1869
Liquid glucose 100 gm 100 gm
Vanilla bean 10 gm 10 gm 1825

Butter 250 gm 250 gm 25224

Oreo ganache(macaron)
Ingredients Quantity Quantity Unit Code
white chocolate 200 gm 200 gm 17004

Heavy cream 35% 130 gm 130 gm 3018

invert syrup 20 gm 20 gm 1868
Butter 10 gm 10 gm 25224

oreo cookies( powder) 66 gm 66 gm 15737

Bliss belgian ganache

Ingredients Quantity Quantity Unit Code
13658
Dark chocolate 55% 1500 gm 1500 gm
Heavy cream 35% 600 gm 600 gm 3018
3437
full cream milk 600 gm 600 gm
butter 420 gm 420 gm 25224

Pista ganache
Ingredients Quantity Quantity Unit Code
Heavy cream 35% 250 gm 250 gm 3018
1869
Liquid glucose 20 gm 20 gm
Vanilla bean 10 gm 10 gm 1825

Pista paste 100 gm 100 gm 32553

White chocolate 500 gm 500 gm 17004

Milk chocolate ganache

Ingredients Quantity Quantity Unit Code
3437
Jivera milk chocolate 200 gm 200 gm
Invert sugar 20 gm 20 gm 1868
2634
cocoa butter 20gm 20 gm
Heavy cream 35% 100 gm 100 gm 3018
Butter 10 gm 10 gm 25224

Valrhona Dark chocolate ganache 70%

Ingredients Quantity Quantity Unit Code
Heavy cream 35% 440 gm 440 gm 3018
3437
Milk 220 gm 220 gm
Invert sugar 110 gm 110 gm 1868
13658
Dark chocolate 480 gm 480 gm

Italian buttercream
Ingredients Quantity Quantity Unit Code
Egg white 300 gm 300 gm 2082
6663
caster sugar 600 gm 600 gm
water 220 gm 220 gm
vanilla paste 10 gm 10 gm 1825

chilled but playable butter 900 gm 900 gm 25224

French buttercream
 Ingredients Quantity Quantity Unit Code
Egg Yolks 10 nos 10 gm 1918
6663
caster sugar 440 gm 440 gm
water 110 gm 110 gm
vanilla paste 10 gm 10 gm 1825

chilled but playable butter 1250 gm 1250 gm 25224

Salted caramel suace

Ingredients Quantity Quantity Unit Code
6663
Caster sugar 375gm 375 gm
1869
Liquid glucose 60 gm 60 gm
warm heavy cream 185gm 185 gm 3018
Vanilla pod 1 pod 1 gm 1825

Butter 300 gm 300 gm 25224

13348
salt 10 gm 10 gm

Milk chocolate caramel

Ingredients Quantity Quantity Unit Code
6663
Caster sugar 345gm 345 gm
warm heavy cream 680 gm 680 gm 3018
1869
Liquid glucose 45gm 45 gm
Vanilla pod 1 pod 1 gm 1825
13661
milk chocolate 385gm 385 gm
13348
salt 4gm 4 gm

Salted caramel filling

Ingredients Quantity Quantity Unit Code
Hot heavy cream 480 gm 480 gm 3018
vanilla paste 10 gm 10 gm 1825

Caster sugar 180 gm 180 gm 3018

13348
salt 4 gm 4 gm
1869
Liquid glucose 180 gm 180 gm
butter 140 gm 140 gm 25224

Salted caramel filling elle n vire

Ingredients Quantity Quantity Unit Code
Hot heavy cream 150 gm 150 gm 3018
vanilla paste 10 gm 10 gm 1825

Caster sugar 200 gm 200 gm 3018

13348
salt 4 gm 4 gm
18463
Honey 18 gm 18 gm
butter 100 gm 100 gm 25224
Sugar syrup to 118*C.
Italian meringue
Sugar syrup to 118*C.