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学习学习。呵呵

先看看先了

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欣赏了，真漂亮！！！！

thanks!!!!!!!!!!!!!!!!

zhichi zhici ichhi zh

曾经记得国内一位很有份量的甜点大师说过：中国的甜点要走向世界舞台光靠一两个人是不行的。群策群力，相互鞭策，大家要一起努力为了美好的将来奋斗，让整个行业有质的飞跃。现将多哈四季酒店饼房配方赠送给大家，供大家参考：
PASTRY CREAM

4,500L milk

1,125g sugar

900g egg yolk

300g corn starch

300g flour

1,200g soft butter

  

*Boil the milk and sugar. When it comes to boil add some milk on the yolk then add the flours into the yolk and strain. Pour onto boiled milk and stir constantly until it will become thick. Then add the butter.

  

LEMON CREAM

625ml lemon juice

875g sugar

2 lemon zest

640g egg yolk

1,500g soft butter

20g gelatin

  

*Boil the lemon juice, sugar and zest. When it comes to boil pour some on the yolk, strain then pour back to boiled lemon juice, stir until it will boil again then add the gelatin. Stir until the gelatin dissolve then add last the butter.

  

ORANGE CREAM

2kg sugar

1,500L orange juice

2L cream

2kg egg yolk

80g gelatin

1,300g soft butter

  

*Boil the orange juice, sugar and cream. When it boils pour some on the yolk then pour back to orange mixture. Stir until it come to boil, then add the gelatin. Stir until dissolve. Then add last the butter.

  

ALMOND CREAM

1kg soft butter

1kg icing sugar

1kg eggs

100g flour

1kg almond powder

  

*Beat the butter and sugar until fluffy. Add the eggs then dry ingredients. Scrape the sides of the bowl and mix well.

  

BUTTER CREAM

1L egg whites

1,500g sugar

3kg soft butter

pinch of salt

  

*Make sugar a thick syrup. While the sugar is on fire whisk the egg whites add a pinch of salt. When the sugar is thick pour onto the egg whites while whisking. Continue whisking until it becomes warm, then add the soften butter.

  

VANILLA SAUCE

2L milk

2L cream

920g egg yolk

920g sugar

1 vanilla bean

  

*Boil the milk, cream, sugar and vanilla bean. When it comes to boil pour some on the yolk then pour back to the milk mixture. Stir until a little bit thick at low fire. Don’ over cook. Then pour onto a bowl that’s soak in ice water.. Strain.

  

CHOCOLATE SAUCE

3L milk

1,200g sugar

600g cocoa powder

120g butter

  

*Boil milk, sugar and butter. When it comes to boil add the cocoa powder. Stir until it thickens and strain.

  

RASBERRY SAUCE

1kg raspberry puree

300g sugar

150g water

  

*Combine water and sugar make a thick syrup. Then pour the raspberry puree. Cook until it thickens.

  

ORANGE SAUCE

300g sugar

1L orange juice

30g corn starch

  

*Caramelized the sugar.. Pour the orange juice, wait until it boils then add the cornstarch.

  

TARTUFFO SAUCE

1L cream

500ml milk

200g sugar

250g cocoa powder

  

*Boil cream, milk and sugar. Then add the cocoa powder. Cook until it thickens.

  

  

  

  

  

  

  

  

  

RASPBERRY GANACHE

3,680g milk chocolate, melted

1,200g cream

320g trimoline

400g raspberry puree

120g soft butter

  

*Boil the cream with the trimoline. Pour to milk chocolate mix until all melted then add the puree and last the butter.

  

CHOCOLATE TRUFFLE GANACHE

500ml cream

50g trimoline

1,200g dark chocolate

100g butter

  

*Boil the cream and trimoline. Pour to the chocolate, stir until all chocolates are melted. Add the butter.

  

SIMPLE GANACHE

1L cream

50g glucose

1,200g dark chocolate

100g soft butter

  

*Boil cream and glucose. Pour hot cream to dark chocolate, stir until melted. Add the soft butter. Stir well.

  

PRALINE CREAM

3L cream

125g sugar

vanilla essence

200g chocolate

50g praline paste

  

*Boil cream, sugar and vanilla. Pour into the chocolate and praline, stir until well incorporated. Chill overnight. Whip the next day.

  

CHOCOLATE DRINK

1L cream

2L milk

5g cinnamon powder

5g orange zest

50g cocoa powder

1kg dark chocolate

  

*Boil the cream, milk, cinnamon powder and orange zest. When it comes to boil add the cocoa powder, stir well. Then pour to the chocolate, stir until all melted. Strain and let cool.

  

WHITE CHOCOLATE MOUSSE

1L cream

100ml cream

230g white chocolate

50g yolk

17g gelatin

  

*Melt the chocolate and cream. Stir in the yolk. Whip the cream, fold in the melted chocolate then add the melted gelatin.

  

MILK-CHOCOLATE MOUSSE

150g caster sugar

300g yolk

750g milk-chocolate

1,400L cream

  

*Beat the sugar and yolk until light and fluffy. Melt the chocolate and add to yolk mixture. Whip the cream in a separate bowl then fold in the yolk and chocolate mixture.

  

  

  

DARK-CHOCOLATE MOUSSE

800g egg whites

100g sugar

825g butter

825g dark-chocolate

200g yolk

  

*Melt the chocolate and butter, then add the yolk. Whisk the whites and add gradually the sugar. Whisk until stiff peaks, then fold in the melted chocolate.

  

LEMON SORBET

2L lemon juice

4,400L water

2,200g sugar

450g glucose

12 leaves gelatin

160g corn starch

  

*Soak the gelatin inn ice water until soft. Boil the lemon juice, water, sugar and glucose. Add the corn starch and soften gelatin. Pour into ice cream machine. Freeze!

  

COCOA SHERBET

2L milk

1L water

500g sugar

250g trimoline

200 cocoa powder

  

*Boil the milk, water, sugar and trimoline. Add the cocoa powder, strain. Pour onto ice cream machine. Freeze!

  

TIRAMISU ICE CREAM

2L whip n’ create

300ml espresso

500g mascarpone cheese

10pcs. Lady finger, soak in coffee

  

*Combine the whip n’ create and espresso and put in ice cream machine. Fold in the mascarpone cheese and soaked lady finger. Don’t over mix. Freeze!

  

TARTUFFO

5L milk

1L cream

1,200g sugar

40g trimoline

40g vanilla essence

60g gelatin powder

1,500g roasted hazelnut

  

*Warm the milk, cream, sugar, trimoline, and vanilla. Grind the roasted hazelnut while still hot, then pour slowly the warm milk mixture. Then put back on fire bring to boil. Then add the gelatin. Stir until all melted, then pour on ice cream machine. Freeze!

  

APPLE WALNUT GRANITA

250ml water

150g sugar

500g green apple, peeled and grind

250ml apple juice

15ml lemon juice

180g roasted walnuts, chopped

8g ginger powder

  

*Boil water and sugar, let cool. Combine all the rest of the ingredients then add the cooled syrup. Freeze!

  

MIXED BERRIES GRANITA

4kg mixed berries

2L water

200g sugar

  


*Put all in a pot and bring to boil. Then freeze!

  

  

  

  

  

  

LIME SHERBET

1,500L lime juice

337.50g glucose

1,650g sugar

100g stabilizer

3,300L water

  

*Boil water, sugar and glucose. When it boils take out from the fire and add the lime juice and stabilizer. Pour in the ice cream machine. Freeze!

  

SEMOLINA PUDDING

16L milk

1,500g semolina flour

1,500g butter

2,250g sugar

  

*Boil the milk and sugar. Then add the flour and butter stir until thick.

  

MOHALABIA

1L milk

200g sugar

70g corn starch, dissolved in water

rose water, if desire

  

*Boil milk and sugar. Then pou