Honey cold Parfait. Ingredients: Method: 10 Egg yolks 5 Eggs 400 Sugar 300 ml honey 10 Leaf Gelatine 1 L Whipped Cream

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1 Honey cold Parfait 10 Egg yolks 5 Eggs 400 Sugar 300 ml honey 10 Leaf Gelatine 1 L Whipped Cream 1) Form a closed cylinder using a paper and place inside an empty cup 2) Brush the cup and paper with butter and sugar 3) Whisk eggs, egg yolk and sugar over a water bath 4) Warm the honey and gelatine and pour into the egg mix, 5) Pour cream into mix 6) Pour the parfait mix into the cup 7) Freeze for 8 hours 8) Remove the paper and cup mould from the parfait 9) Serve while chilled

2 Orange Cream(Curd) 11 Egg Yolks 200g Sugar 200g Butter 750mL Orange Juice 3 tbsp Orange Zest Yellow Food Colouring 1) Mix all the ingredients over a water bath 2) Continue to mix until mixture is mixed 3) Allow mix to cool This recipe is suitable for Orange Cake, Orange Meringue Pie etc.

3 Banana Bread 4kg Banana 3.1kg Sugar 3.1 Flour 170g Baking Powder ll Milk 110g Salt 900mL Oil 32 Eggs 1) Mix all the ingredients 2) Brush Bread mould with butter 3) Pour mix into bread mould 4) Bake in Oven at 180 C for 45minutes 5) Allow to Cool 6) Sprinkle Icing Sugar 7) Cut into Slices

4 Almond cream 1 kg Butter 1 kg Sugar 1 kg Ground Almond 12 Eggs 200g Flour 2 Tbsp Almond Essence 2 Tbsp Vanilla Essence 1) Beat the butter,sugar, vanilla essence, almond essence until it becomes like a white cream 2) Add the eggs one by one 3) Add the flour and the almond

5 Sponge Fingers 24 Egg Yolks 500g Sugar 1 table spoon Vanilla Sugar 16 Egg White 200g Com Flour 300g Flour 1. Whisk the Egg Yolk with the Sugar and Vanilla Sugar (keep aside) 2. Whisk the Egg White 3. Add (STEP 1 TO STEP 2) 4. Add the Com Flour and the Flour (To STEP 3) 5. Brush the oven tray with butter 6. Using the piping bag pipe the mixture into 4cm Fingers 7. Bake at 180 for 14 minutes

6 Viennese Whirls 900g Butter 600g Sugar 200g Milk 300g Corn Flour 1.35g Flour 1) Beat the butter and sugar until it becomes creamy 2) Add milk slowly while continuing to beating 3) Add flour and Corn Flour 4) Pipe the biscuit as swirls 5) Place Raspberry jam in the middle 6) Bake at 170 C in oven for 30 minutes

7 Crepes IOOg Plain FLOUR 4 Eggs Pinch Salt 70g Sugar 200MI Milk looml Cream 30g Ghee 1tspo Vanilla sugar 1) Mix all the ingredient together 2) Place non-stick frying pan over the stove 3) Wipe pan with butter 4) Scoop the crepe butter and place in the fry pan spreading it over the base of the pan 5) Leave it for 2 minutes until it is cooked and then flip to the other side and leave for another minute This suitable for Crepe Suzette, any type of sweet crepe Optional you don't have to use the vanilla sugar and sugar and can instead stuff the crepe with any type of meat or chicken

8 Walnut Bread 700g Flour 300g Rye Flour 20g Salt 10mL Black Jack 30g Sour Rye Flour!~ 60g Fresh Yeast (or 45g Dry Yeast) 520mL Water 250g Walnut 15 Dobrim 1) Mix the water, salt and yeast 2) Add the rest of the ingredients and mix 3) Allow the dough to rest for 1 hour 4) Mould dough in the shape of a Loaf 5) Allow the dough to rest for 1 hour 6) Q Bake in oven at 180 C for 45minutes

9 Pizza Dough SOOgFlour 100g Olive Oil lsg Salt lsg Yeast 1 tbsp Sugar.~ 300mL Water 1) Dissolve the yeast in salt, sugar and water 2) Add Oil and flour to the yeast mixture 3) Leave the dough to ferment for 1 hour in a warm place 4) Then you can use the dough

10 Muffin 500g Butter 500g Sugar 12 Eggs 4g Cinnamon 4g Custard Powder ~. 20g Baking Powder 700g Flour 1) Beat the eggs, sugar, cinnamon and custard powder until it becomes creamy 2) Add the eggs one by one 3) Sieve the flour and baking powder and add to the cream 4) Add any flavour you desire to the cream 5) Pour the cream into the muffin mould 6) Place in oven at 180 C for 30 minutes 7) Allow it to cool and serve

11 Orange Mousse 80 Egg Yolks 750g Sugar ll Orange Juice 28 Gelatine Leafs 4L Cream 1) Whip egg yolk and sugar until it becomes a pale yellow cream 2) Add Orange Juice 3) Place water on gelatine leaves until leaves becomes soft 4) Discard water and place leaves on slow fire until it dissolves 5) Add Gelatine to the egg yolk mix 6) Whip the cream half whip and then add to the mix 7) Place mousse inside glasses or glass bowl 8) Leave it in the fridge for 4 hours 9) Then decorate with orange slices and cream

12 Mud Cake 2.5kg Chocolate - 2:'Skg Butter 1 tbsp Vanilla 3.5kg Sugar 2.5 Flour 60g Baking Powder 250g Cocoa Powder 100mL Instant Coffee 3.9L Water 30 Eggs 1) Melt chocolate, vanijia and butter 2) Add the remaining ingredients and mix 3) Place in cake mould 4) Place in oven with a bowl full of water to next to it to keep cake surface moist. 5) Bake in oven at 180 C for 1 hour 6) Then pour Ganache over the cake 7) Cut and serve

13 Scones 20 Salt T'\ 4 Eggs 1.5kg Flour 300g Butter 200g Sugar 90g Baking Powder 600mLMilk 200g Sultana (optional) 1) Mix all the ingredients together 2) Rest for 5 minutes 3) Roll the dough to about 2cm in thickness 4) Cut the dough into circles 4cm in diameter 5) Place in a buttered oven tray and dust scones with flour 6) Put in oven at 170 C for 30minutes 7) Allow scones to cool Optional Serve with cream and jam

14 Chocolate Ganach Sauce 1.8L Milk 1.8L Cream 6.4kg Chocolate 800g Sugar 800g Butter "" 205mL Glucose 1) Place all the ingredients in a saucepan in a water bath until.all ingredients have melted 2) Allow to cool Suitable for to cover any chocolate cake, chocolate dip, or you can whip and use to decorate cake

15 I. Cream Caramel /' 2 Cup Sugar 1 Cup Water 1 Lt Milk 250g Sugar 10 Eggs ltp Vanilla Sugar 1) Add 2 cups of Sugar and 1 cup of water in a saucepan over the stove until it becomes light brown in colour 2) Place caramel in mould 3) Warm the Milk, vanilla sugar and 250g of sugar 4) Mix the eggs and add to the milk and strain the mixture 5) Pour in mould 6) Place in a bath water 7) Place in oven at 180 C for 45 minutes 8) Before taking out test to see if caramel is cooked by placing a knife into the caramel and taking it out making sure that the blade is clean before taking out

16 Creme ti l'angiaise 6 Eggs 100g sugar 600mL milk 1 tbsp Vanilla sugar 1) Mix all the ingredient over water bath 2) Continue to stir ingredients using a wooden spoon 3) Check to see if cream is runny or has set 4) If runny continue stirring until cream has set This cream is suitable for base of ice cream, floating island, creme bavaroise

17 Creme Patissiere 10L Milk 3 tbps Vanilla Sugar or 1 Vanilla stick 2.5 kg Sugar 100 Egg Yolks ].2 kg Com Flour 1) Boil Milk, Vanilla Sugar and half of the Sugar 2) Mix the egg yolks, the other half of sugar and com flour 3) Add some of the hot Milk to the mixture in step 2 4) After the milk has boiled, add it to the mixture 5) (Optional) Add one big spoon of butter 6) Cover until it cools down.

18 Chocolate Chip Cookie lkg Butter lkg Sugar 750g Brown Sugar 2kg Vanilla 2.17kg Flour 240g Walnuts 1) Mix all the ingredients together 2) Rest the dough for 1 hour 3) Pin Roll the dough to 0.5cm thickness 4) Using Cutter cut dough in desired shape 5) Place in oven tray and bake at 180 C for 30 minutes

19 Cheese Cake ~\ 3.750kg Creamy Cheese lkg Sugar 38 Eggs 3.500kg Half Whipped Cream loornllemon Juice 100g Halal Gelatine 1 Slice Sponge Cake 1) Beat the cheese and the sugar until the cheese is creamy 2) Add the eggs one by one 3) Add the lemon juice 4) Fold in the cream 5) Add some water to the Gelatine to soften it 6) Place on the stove and fold the gelatine into the cheesecake 7) Place the sponge cake slice in the mould and pour the cheesecake mixture on top Optional Add your choice of flavour to the cheesecake e.g. Strawberry, Vanilla, Chocolate, Banana

20 Bread Roll 20 kg Flour 400g Salt 300g Dobrim 800g Yeast 12.5L Water ""\ 250g Butter 1) Mix the water, yeast and salt together 2) Add the rest of the ingredients 3) Leave the dough to rest for 1 hour 4) Cut into SOgpieces 5) Roll into the shape desired 6) Leave it to rest for 1 hour 7) Bake the dough in the over at 180'C

21 Basbousa 0.5kg Semolina Flour 750g sugar 1 tbsp baking powder 1.5 cup yoghurt 1.5 Cup water _ '\ Few drops of lemon juice,.,...; 1) Take 375g sugar with all the water, fe cups oflemonjuice and mix to form syrup 2) Mix yoghurt with rest of sugar and baki g powder and semolina flour 3) Place the basbousa in oven tray 4) Cut raw basbousa in square shapes 5) Bake in oven at 180 C for 30 minutes 6) Take out of oven and place syrup over b sbousa 7) Allow to cool You can serve with fresh cream