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DELIGHTING SK PALATE. WITH D.

THE BEST QUALITY AND EXCELLENCE, AT YOUR SERVICE C.

International Cuisine Chef

 Biscuits
ITALIAN STYLE CAKE

Ingredients

■ 500 gr. of sugar

■ 10 grs. vanilla sugar
■ 10 eggs
■ 1 pinch of salt
■ 125 gr. sifted flour
■ 125 gr. sifted cornstarch
■ 1 teaspoon baking powder

Preparation

■ In a bowl, mix the sugar with the vanilla sugar and the egg yolks.
■ Beat the egg whites with a pinch of salt until stiff peaks form and add to the mixture. preparation.
■ Add the sifted flour and starch together and with the baking powder in a pour.
■ Pour into a greased and floured mold, it should fill two thirds of the way. same, bake
preheated to 175 ºC.
 BASIC PASTRY CAKE

Ingredients

■ 144 grams. of sugar

■ 180 grs. Of flour
■ 6 eggs
■ Vanilla
■ 1/2 teaspoon baking powder

Preparation

■ In a fat-free bowl, beat the egg whites until almost stiff, add half of the sugar while continuing to
beat. Add the yolks and the rest of the sugar and vanilla.
■ Stop beating with the mixer and add the flour, mixed with the baking powder, with a wooden spoon,
making circular movements, being careful not to remove too much air so that the cake does not
become heavy.
■ Place the mixture in a greased and floured mold and bake at 250°C. for 30 minutes.

NOTE: This cake can be made with chocolate, adding one or two tablespoons of unsweetened cocoa powder to
the flour.
 CAKE WITH ALMONDS

Ingredients

■ sponge cake dough

■ 200 grs. peeled and chopped almonds
■ 2 egg whites
■ A few drops of orange blossom water
■ Apricot jam
■ raspberry jelly

Preparation

■ Add the almonds mixed with two egg whites and the drops of orange blossom water to the cake dough.
■ Prepare a mold, pour the mixture and bake at 180 ºC.
■ Unmold onto a rack and let cool.
■ Cut the cake into 3 discs of the same thickness and spread the bottom disc with apricot jam and the
middle disc with raspberry jelly.
■ Reshape the cake and spread the top and surroundings with apricot jam. Glaze it with vanilla scented
fondant and decorate it with chopped almonds.
 FOUR QUARTERS CAKE

Ingredients Professional Familiar

Margarine 500 grams 250 grams
Sugar flower 500 grams 250 grams
warm eggs 500 grams 250 grams or (4 eggs + milk)
flour + 500 grams (400 + 100) 250 grams (200 + 50)
cornstarch 15 grams 10 grams
Baking powders Vanilla - lemon Grand- citrus peel
Scent Marnier Cointreau
Liqueur
Preparation

■ Soften the butter, without heating it, mix the sugar and work it by hand or in the mixer on medium
speed.
■ Continue beating and add the eggs little by little and at intervals.
■ Make sure the mixture is not -cut-
■ After having obtained a creamy and fine compound, we will carefully incorporate the flour, previously
sifted with the baking powder.
■ Any addition must be mixed well before proceeding to the next
■ Arrange the dough obtained in well-greased and floured molds or, lined with paper; filling them only up to
two thirds of their capacity
■ Then bake in the oven at regular temperature 160 - 180°c
■ Once the pieces have been cooked and removed from the oven, unmold them and place them on racks to
cool for a while.
complete,
■ You can spray the surface with liquor, or sprinkle with powdered sugar, if possible cut the next day,
■ To keep in mind: do not blend the dough too much,
■ Do not cut the butter-eggs mixture
■ Do not abuse baking powder
■ Do not soak the fruit excessively in liquor, drain it well and sprinkle it with flour before mixing it into the
dough.
■ Finally, bake in a regular and rested oven, taking into account that cooking must last from one hour to an
hour and a quarter, taking as a basis the molds with a capacity for one kilo or one and a half kilos of
dough weight.
■ You can add 100 grams of orange or lemon peel macerated in 50 cc to the professional recipe.
of Cointreau or Rum or 200 grams of candied oranges flavored with Grand-Marnier.
 FLOURLESS CHOCOLATE CAKE 1

Ingredients

■ 225 gr. of butter

■ 170 gr. of sugar
■ 9 yellow eggs
■ 250 grs. melted chocolate
■ 9 egg whites
■ 200 grs. of sugar
■ 40 gr. cocoa powder
■ Vanilla
■ 100 grs. almond paste

Preparation

■ With the mixer, beat the butter, 170 grams. of sugar, egg yolks and vanilla, beat approx. 20 minutes.
Then add the melted and fried chocolate and the almond paste. Finally, add the cocoa. When
incorporating this last ingredient, you only have to beat it a little.
■ Separately make the egg whites and the 200 grs. of sugar at maximum speed until the point of nougat,
add to the previous mixture in an enveloping manner with a wooden paddle.
■ Pour the mixture into a greased and floured tray and bake at 250°C until risen and golden brown.

NOTE: It can be used served with passion fruit or strawberry mousse. Or as a base for other desserts.

FLOURLESS CHOCOLATE CAKE 2

Ingredients

■ 80 grs. of clear
■ 75 grs. of sugar
■ 46 grs. of yolks
■ 24 grs. of cocoa

Preparation

■ Beat the egg whites with the sugar until nougat thick.
■ Add the yolks and then the sifted cocoa and mix.
■ Place in a suitable greased and floured mold and bake at 170º C for 8 minutes.
■ Reserve until ready to use.

NOTE: It can be used served with passion fruit or strawberry mousse. Or as a base for other desserts.
 ROLLED CAKE

Ingredients

■ sponge cake dough

■ Clarified butter
■ Sugar syrup (per 100 grams. of sugar 100 ml. of water) or other syrup, liquor, if desired.
■ 1 teaspoon rum

Preparation

■ Cover a tray with parchment paper and spread it with clarified butter, using a brush.
■ Spread the cake mixture regularly until it is 1 cm thick. Thick.
■ Bake in the preheated oven at 180°C for 10 minutes. The top should barely brown.
■ Prepare the syrup and add the rum.
■ Take the cake out of the oven, turn it over on a cloth and wet it with the syrup.
■ Spread the desired filling and then roll it up with the help of the cloth.
■ Cut the ends on the bias (diagonal or transverse), and decorate according to the desired presentation.

ROLLING CAKE 2

Ingredients

■ 18 whole eggs
■ 1,100 kg of wheat flour
■ 1 kg of sugar
■ 30 gr. baking powder
■ 1 cup of water

Preparation

■ Beat the sugar with the eggs, after creaming, add the flour and baking powder and finally the water.
(makes one baking tray and two cakes come out)

ROLLING CAKE 3

Ingredients

■ 45 eggs
■ 1.2 kg of sugar
■ 1.3 kg of flour
■ Essence to taste

Preparation

■ Beat the sugar with the eggs, after creaming, add the flour, beat well but not too much. Bake at 200º C
until lightly browned.
 GENOVESE SPONGE CAKE

Ingredients

■ 75 gr. luster sugar

■ 175 grams. of almondsfinely ground
■ Vanilla
■ 1 whole egg
■ 4 egg yolks
■ 4 egg whites
■ 50 gr. of sugar
■ 90 grs. Of flour
■ 45 gr. melted butter
■ 1/2 teaspoon dust ofbake

Preparation

■ Grease a 22 cm round mold with butter and cover it generously with toasted slivered almonds, making
sure that the mold is well coated so that the cake once finished has an even coverage. Shake excess
almonds from the mold and set aside.
■ Sift the icing sugar and ground almonds into a bowl. This way the mixture will not have lumps while
incorporating air. Add the vanilla essence and baking powder and add the whole egg and yolks while
continuing to beat. Continue beating until the mixture is well mixed and fluffy.
■ Prepare a Swiss meringue. Beat the egg whites and sugar in a bowl set over barely simmering water.
Rotate the bowl as you beat to give the meringue a homogeneous consistency. Continue beating until the
mixture forms firm peaks. Combine the meringue with the previous preparation. Add the flour and finally
the melted butter.
■ Transfer it to the prepared mold coated with almonds and bake for about 30 minutes at 170ºC, until the
cake rises and turns brown.
 BASIC PASTRY PONG

Ingredients

■ 400 gr. butter or margarine preferably

■ 450 grs. of sugar
■ 6 eggs
■ 2 cup of milk
■ 500 gr. Of flour all use
■ Lemon zest to the taste
■ 1 level tablespoon baking powder
■ Vanilla essence to taste.

Preparation

■ In a bowl add the butter, sugar, baking powder, lemon zest and vanilla. Beat with a mixer until
smooth. Then add the yolks one by one, beat.
■ Add half of the flour and half of the milk, continue beating and then add the other half of the milk
and flour. Integrate everything very well.
■ Beat the egg whites at high speed until stiff or nougat-like; Add to the previous mixture in an
enveloping manner with a wooden spoon or a hand mixer.
■ Once ready, add cocoa to ¼ part of the mixture.
■ Grease the mold with vegetable butter, make it white with butter and add the sliced untoasted
almonds, remove the excess and sprinkle a little flour. In the mold add a little of the white mixture,
then a layer of the chocolate mixture and another of the white.
■ Insert the handle of a ladle into the mixture already poured into the mold and turn it 3 times to the
left and 3 to the right, without touching the bottom of the mold.
■ Bake for 1 hour 15 minutes at 250° C.
 BASIC PASTRY PONG 2

Ingredients

■ 3 kg of flour
■ 2.5 kg of sugar
■ 100 grs. baking powder
■ 1,250 kg of margarine (margarine/butter)
■ 30 small eggs or 25 large eggs
■ 2 liters of milk
■ Essences to taste

Preparation
■ Place the flour, sugar and margarine in the bowl. Start beating at speed 1, to integrate. Then beat at
speed 2 for 20 minutes until a sandy mixture has formed. Stop running and stir the bottom of the mixer
with a paddle to remove any ingredients that may have remained there. Beat a little more if necessary.
■ Break the eggs into a bowl.
■ On speed 1, add the eggs, milk and essences, beat until combined. Add the baking powder and let it mix
well.
■ Finally, beat at speed 3 for about 10 minutes or until the mixture is very creamy and lump-free.
■ Remove and assemble the pancakes and cupcakes. Bake between 180º C and 200º C.

To make chocolate cupcakes, replace 100 grams. of flour per 100 grams. of cocoa. You can also add chocolate
drops and replace the milk with orange juice or another to make pancakes with other flavors.

NOTE: For large pancakes 650 grs. of mixture if it is a small mold and 1200 grs. of mixture if it is a
whole wheat bread mold. Bake for approximately 50 minutes or until the skewer inserted comes out clean.
masses Pasta
and
 DANISH DOUGH

Ingredients

■ 1 cup of water
■ 250 grs. of sugar
■ 40 gr. instant yeast
■ 15 gr. of salt
■ 200 grs. Margarine or vegetable shortening
■ 80 grs. powdered milk
■ 180 grs. egg
■ 750 gr. of flour, approximately

Stuffed

■ Custard cream
■ Candied strawberries, ground hazelnuts or chocolate chips
■ Peach jam to polish

Preparation

■ Dissolve the yeast in the warm water with a part of the sugar and let it ferment.
■ Separately, combine the eggs, salt, the rest of the sugar and fat.
■ Add the yeast to the previous mixture and gradually add flour until it forms a dough.
soft but with a lot of garter or strap.
■ Let it rest for 10 minutes or until it doubles in volume.
■ After this time, knead it again for 3 minutes and let it rest again for 10 more minutes.
■ Roll out the dough with a rolling pin, giving it a rectangular shape, cover the surface with pastry
cream and sprinkle with candied strawberries or ground hazelnuts or chocolate chips according to
taste.
■ Roll from top to bottom, pressing a little and cut medallions two fingers wide, which will be placed on
greased and floured trays.
■ Let rest for 20 minutes or until they double in volume.
■ Bake at 200°C. until lightly browned.
■ Once cold, they are bathed with peach jam lightened with a little hot water and sugar.
to give it shine.
 Puff Pastry Dough
(one baking tray makes 100 large cakes)
Ingredients

■ 6 kg of flour
■ 3 liters of ice water
■ 150 gr. of salt
■ 250 grs. of sugar
■ 1.5 kg of butter
■ 100 grs. relax powder
■ 1.5 kg of butter for the folds

Preparation

■ In a cup, preferably made of steel, place the water and add the salt. With a wooden paddle, stir well
and gradually incorporate the flour until it absorbs all the water. After it comes off the sides,
remove and place the dough on a counter with plenty of flour.
■ Spread with a rolling pin, from the center to the ends. It shouldn't be too thin.
■ Place the butter and lard in the center, make a simple fold, to integrate these into the
mass.
■ Add more flour and spread with the rolling pin until it is more or less than 1 cm. thick. And make a
simple fold. For each double we make, the dough must be placed in the refrigerator for 20 or 30
minutes. Between fold and fold.
■ If the dough has lumps of fat, make two more folds before putting it in the refrigerator for the
first time.

GENERAL RULES FOR TURNS OF Puff Pastry.

1- Six simple laps.

2- Three doubles and one single.
3- One double and four singles.
4- Two doubles and two singles.
5- One single, two doubles and one single.
6- Four double turns.
7- – One single and three doubles.

■ Fill and let rest for 30 minutes to an hour before baking.

■ Bake starting from 220-240ºC and then lower to 180 so that the cooking of the interior finishes.
 EDGE DOUGH

Ingredients

■ 1 kg. Of flour
■ 1 egg
■ 1 oil Cup
■ 2 cups of water
■ a pinch of salt

Preparation

■ In a bowl add the egg, salt and water, mix with a ladle, then add the oil and flour little by little but
not all. With the rest of the flour, knead on a counter. The dough should be smooth without cracks.
■ In a bowl with plenty of oil, sink the dough and place a bag on top. Put in the refrigerator for at least
2 hours.
■ Remove from the refrigerator and spread it with a rolling pin on both sides. Then on a cloth with
flour, spread it by hand. Put your hand between the fabric and the dough and stretch it, if it breaks
you can join the ends. It should be transparent.

DOUGH FOR PUMPS OR BERLINERS

Ingredients

■ 500 cc. of warm milk

■ 100 grs. yeast
■ 100 grs. of butter
■ 4 eggs
■ 1300 gr. all-purpose flour or strong flour
■ 100 grs. of sugar
■ Lemon zest
■ Orange zest
■ Vanilla
■ Plenty of oil for frying

For the filling

■ Pastry cream with very good flavor and consistency

Preparation

■ Add the yeast and sugar to the warm milk and let it ferment.
■ Once the yeast has fermented, add the eggs, butter, vanilla and lemon and orange zest. Add the flour
little by little and beat with a wooden paddle.
■ Place the rest of the flour on a counter and knead it, it should be like bread dough, elastic. Let rise
for 20 minutes.
■ Once the time has elapsed, knead with a little flour and form balls, placing them on a tray with oil.

■ In a cauldron, heat the oil to a maximum of 200°C., place the flat part of the bomb facing up in the
 cauldron, fry and then place on a tray on napkins with oil and then dip in sugar. Cut in half with
kitchen scissors and fill with the pastry cream using a pastry bag.

SABLÉ DOUGH

Ingredients

■ 300 gr. butter or lard

■ 200 grs. of powdered sugar
■ 5 gr. of salt
■ 1 lemon
■ 2 eggs
■ 500 gr. of flour

Preparation

■ Beat the butter with the sugar and salt until white.
■ Perfume with lemon zest and add the eggs.
■ Make a crown with the flour, place the batter in the center and join the dough with the back of the
wrist to avoid transferring heat from your hands
■ Cover with plastic wrap and chill several hours before using. (lasts up to 10 days)
(You can use this dough for: cakes, cookies, doughs and alfajores.

SUGAR PASTE

Ingredients

■ 200 grs. Of flour

■ 100 grs. of butter
■ 40 gr. of nevazucar
■ 2 egg yolks
■ 1/4 teaspoon vanilla

Preparation

■ Sift the flour into a bowl and rub it with the butter.
■ Add the sugar.
■ Lightly beat the egg yolks with the vanilla and mix them with the dry ingredients until you obtain a
cohesive dough.
■ Press it lightly and cool it, covered with envoplast paper, for 30 minutes before using it.

CHOUX PASTA

Ingredients

■ 1/2 liter of water

■ 300grs. of butter withoutsalt
■ 300 gr. Of flour
 ■ a pinch of salt
■ 1 spoon of sugar. (optional)
■ 8 eggs approx.

Fillings for choux pastry

Whipped cream, pastry cream, fruit or chocolate mousse that can be worked with manga, fresh or squidded
fruits or in syrup mixed with whipped cream, cream flavored with coffee or liqueur.

Toppings and sauces

Nevasugar, caramel, melted chocolate, glazed chocolate, ganache, creme anglaise. Fruit coulis or flavored syrup

Preparation

■ Place the water and butter in a pot over moderate heat, add a pinch of salt and sugar. (1 tablespoon
optional)
■ Let it melt and add all the flour at once. Beat with a wooden spoon.
■ Remove from the heat, let it cool almost completely and add the eggs one by one, beating with
mix until a sticky dough forms.

FLORA PASTE

Ingredients

■ 320 gr. of butter

■ 320 gr. of sugar
■ 2 eggs
■ | cup of milk
■ 625 gr. of flour
■ 2 tablespoons cornstarch
■ Vanilla or lemon essence to taste

Preparation

■ With the mixer, beat the butter and sugar until it changes color and increases, add a little vanilla.
■ Add the eggs, flour, milk and cornstarch, all at once and beat a little. It should be sandy and there
should be loose flour.
■ Wrap in a plastic bag and flatten. Place in the freezer for 2 hours before using.
■ Remove from the freezer and knead with a little flour, shape and roll out.

NOTE: This paste is used to make tartlets, tarts and pie bases.

BROKEN PASTA

Ingredients

■ 200 grs. Of flour

 ■ 1/2 teaspoon salt
■ 100 grs. of butter
■ 1 egg lightly beaten
■ 2 teaspoons of water

Preparation

■ Sift the flour and salt into a bowl and then rub it with the butter.
■ Mix the previous preparation with the egg and enough water to amalgamate the ingredients.
■ Form the dough into a ball, remove it from the bowl, wrap it with envoplast paper and chill it for about 30
minutes before using it.
 Creams and Sauces
CHIBOUSTE CREAM

Ingredients

■ 250 ml. milk

■ 4 eggs, whites separated from yolks
■ 240 gr. of nevazucar
■ 20 gr. cornstarch
■ 3 gelatin sheets
■ 6 tablespoons of water
■ 1 Teaspoon vanilla extract

Preparation

■ Prepare a pastry cream with the milk, yolks, 40 grams of sugar and cornstarch. Cover it with envoplast
 and let it cool.
■ Soak gelatin sheets in water or dissolve gelatin powder in two tablespoons of water.
■ Prepare an Italian meringue, with the rest of the sugar, water and egg whites.
■ Beat the pastry cream with the vanilla and mix it with the dissolved gelatin and then with the meringue.
Chill it until set.

ALMOND CREAM
(Makes 4 kilos)
Ingredients

■ 1 kg. ground almonds

■ 1 kilo of margarine without salt
■ 1 kg of sugar
■ 1 liter eggs

Preparation

■ Put the ground almonds, butter and sugar in the blender.

■ Beat for two minutes
■ Add the eggs little by little
■ Beat for 5-7 minutes at fast speed
■ Store in a cold room in a plastic container.

ALMOND CREAM 2

Ingredients
■ 125 gr. of butter
■ 125 gr. of sugar
■ 125 gr. of almond ground
■ 25 gr. Of flour
■ 2 eggs
■ 2 tablespoons of rum or liqueur to taste (optional)
Elaboration
■ Beat the butter until stiff with a mixer, add the sugar and continue beating until both ingredients are
well integrated, until you achieve a fluffy and homogeneous cream.
■ Add the ground almonds and mix well. Add the flour and also integrate into the dough.
■ Add the eggs (at room temperature) one at a time, not adding the next until the first is completely
integrated into the dough.
■ Add the tablespoons of rum or chosen liquor
It is now ready to be used or can be stored for up to 1 week, tightly closed, in an airtight container in the
refrigerator.
 COCONUT CREAM

Ingredients
■ 6 liters of water
■ 30 egg yolks
■ 1.6 kg of milk
■ 930 gr. of sugar
■ 10 grams of salt
■ 25 ml. vanilla
■ 350 grs. fresh coconut
■ 480 grs. cornstarch
■ 300 gr. of butter
Preparation
■ In 1 liter dilute the cornstarch and yolks
■ In the other 5 liters, bring to the heat with the sugar, salt and vanilla.
■ Combine both preparations when the one on the fire is very hot.
■ Then the coconut and finally the butter.
STRAWBERRY CREAM

Ingredients

■ Custard cream
■ 1 kg of strawberries
■ 1 kg of sugar
■ 6 tablespoons kirsch (or other cherry liqueur)
■ 1 and 1/2 tablespoons of cornstarch dissolved in 1 and 1/2 tablespoons of water

Preparation

■ Wash and clean the strawberries and set aside about 10 to cut into small pieces.
■ Blend the rest of the strawberries, without using any water; and cook with the sugar. Once it is ready
of jam, add the dissolved cornstarch, mix well, cook a little more and remove from the heat.
■ Let it rest until it is at room temperature and mix with the pastry cream.

STRAWBERRY CREAM

Ingredients

■ Thin butter cream

■ Candied strawberries
■ 1 glass of rum, brandy or fruit liqueur
Preparation

■ Mix all the ingredients until they are well integrated. Store in the refrigerator covered with envoplast
paper and use when it is very cold.

LEMON CREAM

Ingredients

■ 2 cups of lemon juice

■ 5 tablespoons of butter
■ 5 spooneed theunflavored gelatin
■ | cup plus 1 tablespoon of cornstarch
■ 2 cups of water
■ 3 2 cups of sugar
■ 9 yolks

Preparation

■ Place all the ingredients in a pot and bring to a moderate heat, stirring with a wire whisk until it thickens.

FRENCH BUTTER CREAM

Ingredients

■ 160 gr. of sugar

■ 85 ml. of water
■ 1 egg
■ 2 yolks
■ 250 grams of buttersoftened
■ 1/4 - 1/2 teaspoon of vanilla

Preparation

■ Prepare a syrup with sugar and water by boiling it until it becomes a soft ball.
■ Beat the egg and yolks with the mixer until well combined,
■ Pour the boiled syrup in the form of a thin thread inside the bowl of the mixer still running.
■ Continue beating until the mixture has cooled and transformed into a whitish cream.
■ Add finally the butter in small pieces; You must make sure that each portion is well
added before adding the next one. Add the vanilla last, beat a little more and set aside to use.

ENGLISH BUTTER CREAM

Ingredients

■ 100 grs. of sifted nevazucar

■ 100 grs. unsalted butter
■ 1 tablespoon lemon juice
■ 1/2 tablespoon vanilla

Preparation

■ Mix the nevazucar and butter until integrated.

■ Add, still beating, the lemon juice and vanilla.

NOTE: You can flavor this cream to taste with liqueurs, citrus peel, coffee or cocoa essence.
 FINE BUTTER CREAM

Ingredients

■ 400 gr. unsalted butter

■ 400 gr. from Nevazucar
■ 1 can of condensed milk
■ 4 tablespoons of powdered milk
■ A touch of your favorite liquor

Preparation

■ Cream the unsalted butter with the nevazucar.

■ Add the condensed milk, powdered milk and liqueur.
■ Continue beating until a smooth and homogeneous cream is formed.

NOTE: With this cream you can fill cakes, sponge cakes, gypsy arms, etc. Beautiful decorative designs can also
be made with the help of a sleeve and a curly nozzle.

MOCHA CREAM

Ingredients

■ 400 gr. unsalted butter

■ 280 gr. of nevazucar
■ 4 egg yolks
■ 4 tablespoons of milk cream
■ 4 tablespoons instant coffee

Preparation

■ Cream the butter with the nevazucar.

■ Add the milk cream.
■ Add the yolks.
■ Dissolve the instant coffee in a little hot water and add it to the cream. Integrate everything very
well and refrigerate.
 MOCHA CREAM 2

Ingredients

■ 2 cup unsalted butter

■ 1 tablespoon instant coffee
■ 1 | nevazucar cups
■ 170 gr. chocolate cup
■ 2 tablespoons rum or cognac

Preparation

■ In a bowl, beat the butter, which should be at room temperature, until smooth. Then add the coffee
and nevasugar little by little until you obtain a smooth and homogeneous preparation.
■ On the other hand, grate the chocolate bar and melt it in a double boiler. Once melted, add the liquor
little by little, wait for the preparation to warm and gently incorporate it into the previous mixture.

SPONGED CREAM WITH LIQUOR

Ingredients
■ 800 ml of cream
■ 45 gr. powdered milk
■ 5 ml of liquor to taste
■ 100 grams of sugar
Preparation
■ Mix the milk powder with the sugar.
■ Mix the cream with the liqueur.
■ Mix the two components.
■ Put to fluff in the mixer.
 ENGLISH CREAM
(For 650 ml.)
Ingredients

■ 500 ml. milk

■ 6 egg yolks
■ 150 gr. of nevazucar
■ 100 ml. of cream light milk
■ Vanilla

Preparation

■ Place the milk in a pot and add the vanilla, bring to a boil little by little.
■ Beat the yolks with the sugar until pale and thick.
■ Pour the milk over the yolks, stirring constantly, put the cream back into the pot and stir over low heat
until the mixture starts to stay in the spoon. Do not let it get too hot or boil, as the eggs may crack.
■ Remove it from the heat and mix it with the heavy cream. Sift the cream.

MUSELIN CREAM
Ingredients

■ 1 kilo Pastry cream

■ 300 – 400 grams. French buttercream

Preparation

■ Mix 1 kilo of pastry cream with 300 to 500 grams. of butter cream.

PASTRY CREAM 1

Ingredients

■ 1.5L. of liquid milk

■ 400 gr. of sugar
■ 100 grs. cornstarch
■ 50 gr. all-purpose flour
■ 4 egg yolks
■ 100 grs. unsalted butter
■ Vanilla and cream essence to taste
■ A lemon shell.

Preparation
 ■ Pour the milk into the pot where the cream will be cooked and dilute the sugar until dissolved well.
■ Place a little of the milk, approximately one cup, in a separate bowl and dilute the flours and
then the yolks and essences and beat well.
■ Add more milk to the previous mixture until there is half milk in the bowl and half in the pot.
■ Bring the milk in the pot to a boil, and at this point add the previous mixture through a fine strainer
and whisk continuously so that it does not stick. When it thickens, add the lemon peel.
■ After the cream is ready and still hot, add the butter to prevent the formation of a hard crust on
the surface and give it shine.
■ Remove from the heat and let it cool, stirring occasionally to achieve the desired consistency.

PASTRY CREAM 2

Ingredients

■ 800 ml. milk

■ 200 grams of sugar
■ 1 pinch of cinnamon
■ 2 pinch of skin lemon
In another bowl:
■ 200 ml. milk
■ 50 grams of sugar
■ 90 grs. cornstarch
■ 6 egg yolks
Preparation
■ Cook the first four ingredients, stirring with a wooden spoon.
■ Mix the ingredients from the second section making sure there are no lumps.
■ As soon as the first mixture begins to boil, add the second mixture, stirring so that it does not stick and
to achieve sufficient consistency.

PASTRY CREAM 3

Ingredients

■ 1/2 liter of milk

■ 50 gr. of cornstarch
■ 125 gr. Of sugar
■ 5 or 6 whole eggs
■ Essence to taste

Preparation

■ Place the cornstarch, sugar and eggs in a bowl and beat with the hand mixer.
■ Heat the milk and essence in a thick-bottomed pot until it boils. Add the mixture
above and whisk to prevent it from sticking to the pot, keep boiling for 4 to 5 minutes.

■ Pour into a bowl and work the cream while it cools, until it is smooth and homogeneous. When it cools you
can add 50 grams. of butter.
 COFFEE PASTRY CREAM

To the amount of pastry cream required to fill the desired pieces, add a little coffee or Nescafé extract, and if
necessary it can be colored with burnt sugar. Mix everything until uniform.

PASTRY CREAM WITH SHERRY

Ingredients

■ 8 egg yolks
■ 300 gr. of sugar
■ 70 gr. cornstarch
■ 750 ml. liquid milk
■ 250 ml. of sherry

Preparation

■ Prepare the pastry cream in the usual way, except that we will add the liqueur to the milk.

PASTRY CREAM WITH CONDENSED MILK

Ingredients

■ 8 egg yolks
■ 200 grs. of sugar
■ 150 g condensed milk
■ 1 liter of water
■ 100 grs. cornstarch

Preparation

■ Dilute the cornstarch in a little water and half of the sugar and the yolks, set aside.
■ Vigorously beat the condensed milk together with the rest of the water and the rest of the sugar.
■ Bring this last preparation to the heat and when it starts to boil add the previous mixture, let it thicken
and remove from the heat. Use when cold.

PASTRY CREAM WITH POWDERED MILK

■ 300 grs of sugar

■ 8 yolks of egg
■ 150 grams milk powder
■ 1 liter of water
■ 130 gr. ofCornstarch
■ Cinnamon and lemon

Preparation

■ Prepare it in the usual way. Adding the cinnamon and lemon when removing from the heat.
GENERALITIES

■ In all previous pastry cream formulas, the amount of egg yolks can be reduced,
■ In this case, the amount of thickening material is increased proportionally.
■ Starch or cornstarch can be replaced by wheat flour (130 grams per liter of milk), and also by
rice flour (80 grams per liter of milk)
■ One of these products is mixed with the sugar and the yolks and a little liquid as a porridge and then the
rest of the liquid is added to the boiling point.
■ It is strained and placed on the heat, gently stirring the mixture until it acquires the desired
consistency, which can be regularized by modifying more or less the amount of thickener indicated in the
cream recipes.

RUSSIAN CREAM

Ingredients
■ 50 gr. cornstarch
■ 500 grams of sugar
■ 18 yolks
■ 1 liter of milk
■ 70 gr. fish tail
■ vanilla
■ 1 liter of egg whites (beaten with 800 grams of sugar)
■ sugar 800 grams
Preparation

■ Mix the flour with the sugar and add the yolks.
■ Add the milk little by little.

■ Cook over low heat and add the isinglass previously soaked in water.
■ Remove from the heat before it boils and let it cool, stirring from time to time to avoid the
scab formation.
■ Once cold, it is carefully mixed with the well-consistent egg whites and sugar batter (it can be egg
whites with syrup, like meringue).
SAINT-HONORÉ CREAM

Ingredients
■ 8 yolks
■ 200 grams nevazucar
■ 150 grams sugar
■ 8 egg whites
■ 250 ml. of milk
■ 250 ml. of Cream milk
■ Essence of vanilla
Preparation

■ Make a pastry cream with the milk, sugar, vanilla essence and yolks. Before it begins to thicken, add the
milk cream and finish.
 ■ Make a meringue with the egg whites and nevazucar and add to the previous preparation when it is well
rested.
■ For Saint-Honoré, add 100 grams of melted couverture to the chocolate.

TRUFFLE CREAM

Ingredients

■ 1 liter of vegetable cream

■ 700 grams of chocolate coating
■ 150 grams of sugar

Preparation

■ Boil 600 cc of cream with sugar

■ Add the chopped topping and cool.
■ Beat the rest of the half-whipped cream
■ Add the previous mixture slowly to the cream and continue beating until you reach the desired
consistency.
 BUTTER COVER

Ingredients

■ 400 gr. unsalted butter

■ 280 gr. of nevazucar
■ 4 egg yolks
■ 4 tablespoons of milk cream
■ Vanilla essence to taste

Preparation

■ Cream the butter with the nevazucar.

■ Add the milk cream.
■ Add the egg yolks with the vanilla while continuing to beat. And reserve for later use.

HOT FONDANT

Ingredients

■ 1/2 cup of water

■ 1 cup of sugar
■ 1 teaspoon lemon juice

Preparation

■ Place the water and sugar in a pot, heat until well marked, remove from heat and add the lemon juice.
Beat with a wooden paddle until it becomes a white paste, pour the preparation onto a smooth
surface, such as marble or ceramic, and with the palm of your hand moistened with cold water, knead
until you obtain a soft, white dough. . It is stored in a plastic bag until ready to use.
■ When you are going to use it, place the fondant in a pot that can be placed in a bain-marie, adding a
tablespoon of hot water and melt until it is liquid and can be used to cover your cakes or sweets.

CHOCOLATE FONDANT

Ingredients

■ 1 chocolate bar of 125 grams.

■ 2 medium-sized tablespoons of unsalted butter.

Preparation

■ Melt the butter together with the chocolate in a double boiler.

 ■ To bathe the pieces with fondant, it must still be hot; if it cools and hardens, it can be reheated very
carefully.

COLD FONDANT

Ingredients

■ 1 cup powdered sugar

■ 1 egg white
■ 1 teaspoon lemon juice
■ 1 teaspoon of water.

Preparation
■ In a bowl, beat the egg white, sugar and lemon juice for 10 minutes, then add the water. Join
everything until it is completely homogeneous and axial, you will have your fondant ready to dip
whatever you want.

CHOCOLATE GANACHE

Ingredients

■ 500 ml. of whipping cream

■ 500 gr. dark chocolate

Preparation

■ Bring the cream to low heat in a pot or suitable container.

■ Cut the chocolate into small pieces and add to the cream, stirring constantly until the
Chocolate melts and forms a sauce. Never let the preparation boil.

CHOCOLATE GLAZE

Ingredients

■ 150 gr. of sugar

■ 150 ml of water
■ 300 gr. dark chocolate or dark chocolate drops

Preparation

■ Prepare a syrup with sugar and water.

■ Add the chocolate and beat over moderate heat until the chocolate has melted and the mixture is
smooth.
■ Heat it to 110°C, or just below the soft ball stage, known as thread stitch. To check, dip your fingers in
ice water or use a sugar thermometer.
 When the sugar and chocolate syrup has reached the correct consistency, remove from the heat, shake
out the air by lightly tapping the base of the pot with the work surface and use the glaze immediately,
making a 25cm cake.

FONDANT Icing

Ingredients

■ 250 grs. of sugar

■ 150 ml. of water
■ 1 tablespoon glucose liquid

Preparation

■ Prepare a syrup with sugar, water and glucose. Boil it until it reaches the soft ball stage.
■ Brush a marble slab with cold water, pour the syrup over it and let it cool for 1 minute until
start to thicken.
■ Using a knife, paddle, or metal scraper, scrape and fold the syrup repeatedly until you have a thick,
opaque paste.
■ When the sugar cools and crystallizes it forms a crisp white mixture.
■ Work the mixture with your fingers, kneading small portions of it until you get a smooth paste.
■ It is preferable to let the fondant mature, 1 day after having prepared it, before heating it and
use it as coverage. To do this, heat it in small pieces in a pot over a double boiler until it melts.

ROYAL Icing

Ingredients

■ 1 Egg white
■ 150 grams of nevazucar
■ Lemon juice drops
■ Glycerin Drops

Preparation

Beat the white to cut and gradually add the powdered sugar passed through a sieve and mix. until desired
consistency is achieved.
A few drops of lemon provide greater whiteness to the glaze.
A few drops of glycerin provide greater freshness to the glaze.

SIMPLE GLAZE

Ingredients

■ 175 grams. of nevazucar

 ■ 1-2 tablespoons of hot water or other liquid (fruit juice or liquor)

Preparation

Pass the sugar through a sieve to prevent lumps from forming.

Add hot water according to the amount needed and mix well to achieve a thick paste according to needs.
You can add lemon or lime juice.
It can be prepared with other liquids: chocolate, coffee, liqueur, orange or lemon juice, milk, etc.

FILLING AND MARGARINE FRIEND

Ingredients

■ 400 gr. unsalted margarine

■ 1 and 1/2 cups unsalted margarine
■ 1 cup of nevasugar
■ 1 cup powdered milk

Preparation

■ Beat all the ingredients until creamy. Refrigerate and use one hour later.

TRUFFLE 1

Ingredients

■ 1 liter of whipping cream

■ 600 gr. warm melted coating

Preparation

■ Beat not very fluffy, the cream

■ Add 600 grams of warm melted chocolate coating
■ The amount of coverage may vary depending on the concept of the teacher, the client or the use that it
will be intended for.
give to the truffle.

TRUFFLE 2

Ingredients

■ 1 liter of fresh cream

■ 150 gr. of sugar
■ 1.2 kg of coverage of chocolate
■ Vanilla
■ 150 gr. of butter
Preparation

■ When the fresh cream begins to boil, add 150 grams of sugar and 1200 grams of chocolate coating.
■ Once this is diluted, let it cool and then work the mixture with a wire whisk until it is slightly foamy, and
add the vanilla.
■ The truffle prepared in this way remains in good condition for several days.
■ If 150 grams of butter are added to this amount, it results in a very fine palate.
■ Prevent the cream mixture with the coverage from boiling.

PASTRY YOLK

Ingredients

■ 400 grams of sugar

■ 20 grams of cornstarch
■ 180 cc of water
■ 2 cc vanilla essence
■ Yellow dye
■ 2 eggs

Preparation

■ Boil the water.

■ Mix the sugar with the cornstarch (dissolve in liquid) and add to the already boiled water.
■ Beat the eggs and add the previously prepared mixture.
■ Cook gently until it reaches the desired consistency.
■ Remove from heat, pour onto the tray and let cool.
■ Add essence and coloring to taste.
 CHOCO – CHIP COOKIES

Ingredients

■ 350 grs.of butter

 ■ 350 grs.of brown sugar
■ 2 eggs
■ 350 grs.of choco chips
■ 220 grs.of ground walnuts
■ 350 grs.of flour
■ 10 grs. baking powder

Preparation

■ Cream the butter with the sugar, then add the eggs and a touch of vanilla.
■ With a ladle, mix and add the flour with the baking powder until homogeneous.
■ Add the chocolate drops and nuts, while mixing well.
■ In a greased tray, place spoonfuls of mixture with the help of a teaspoon, well separated from each
other. Bake at 200°C. When they brown they are ready.

ALMOND, WALNUT AND HAZELNUT COOKIES

■ 350 grs.of butter

■ 350 grs.of sugarbrunette
■ 2 eggs
■ 300 gr. walnuts, almonds and ground hazelnuts
■ 350 grs.of flour
■ 15 gr. baking powder

Preparation

■ Cream the butter with the sugar, then add the eggs and a touch of vanilla.
■ With a ladle, mix and add the flour with the baking powder until homogeneous.
■ Add the nuts, while mixing well.
■ In a greased tray, place spoonfuls of mixture with the help of a teaspoon, well separated from each
other. Bake at 200°C. When they brown they are ready.
 CHOCOLATE COOKIES
(Makes 24 cookies)

Ingredients

■ 100 grs. margarine or butter melted at room temperature

■ 200 grs. blonde or brown sugar
■ 3 chocolate bars
■ 1 egg
■ 350 grs. of flour everything use
■ | teaspoon of baking soda
■ 2 teaspoon powder bake
■ 2 cup of milk
■ 1 cup of walnuts fresh chopped
■ 1 teaspoon of vanilla

Preparation

■ In a bowl, cream the butter and sugar, then add the egg, melted chocolate and vanilla.
■ Next add the flour, baking soda, baking powder and milk, finally mix the nuts.
everything very well and stop beating.
■ Grease a cookie sheet and place the mixture by teaspoonfuls and bake at 250°C. Depending on the oven,
approximately 12 to 14 minutes.

BUTTER COOKIES
(For 18 rectangles)

Ingredients

■ 115 gr. of butter softened

■ 55 gr. of sugar
■ 115 gr. Of flour

Preparation

■ Mix butter and sugar until light and fluffy.

■ Add the flour without stopping stirring.
■ Pour the mixture into a mold and press it with your fingertips to compress and level the paste.
■ Cut the pasta into rectangles of the same size, without reaching the bottom of the mold.
■ Bake at 170°C for 35 minutes or until lightly golden.
■ Let it cool for about 5 minutes in the mold, sprinkle with sugar and cut out the rectangles.
■ Let them cool in the pan for 1 hour.
■ Take them out and cool completely on a rack.

DRY PASTA 1
Ingredients

■ 250 grs.of butter

■ 250 grs.of sugar
■ 2 eggs
■ 350 grs.of all purpose flour
■ 60 grs. cornstarch
■ Vanilla essence to taste
■ Peach, strawberry or other jam to decorate
■ Melted chocolate to decorate

Preparation

■ Cream the butter with the sugar

■ Add the eggs one by one with the vanilla
■ Combine the cornstarch with the flour and integrate into the previous mixture. Put everything together
very well
■ Pour with a curled nozzle on greased plates.
■ Bake at 350°C until golden brown.

DRY PASTA 2

Ingredients

■ 3 kg of flour
■ 2.5 kg of sugar
■ 1,250 kg of margarine (margarine/butter)
■ 30 small eggs or 25 large eggs
■ 1 liter of milk
■ Essences of vanilla, cream and lemon

Preparation
■ Place the flour, sugar and margarine in the bowl. Start beating at speed 1, to integrate. Then beat at
speed 2 for 20 minutes until a sandy mixture has formed. Stop running and stir the bottom of the mixer
with a paddle to remove any ingredients that may have remained there. Beat a little more if necessary.
■ Break the eggs into a bowl.
■ On speed 1, add the eggs, milk and essences, beat until combined.
■ Finally, beat at speed 3 for about 10 minutes or until the mixture is very creamy and lump-free.
■ Pour with a curled nozzle as desired. Bake at 350º C until lightly browned.
■ Decorate to taste.
 COOKED MERINGUE

Ingredients

■ 6 egg whites
■ 750 gr. of nevazucar
■ Essence to taste

Preparation

■ Mix the ingredients and cook in a water bath until they gain volume and consistency. This is ideal for
covering cakes.

FRENCH MERINGUE

Ingredients

■ 6 whites of egg
■ 172 grams. of sugar
■ 172 grams. of nevazucar

Preparation

■ Beat the egg whites with the granulated sugar until stiff.
■ Add the powdered sugar moving from bottom to top.
■ Place the meringue on the tray covered with baking paper.
■ This amount is enough to make three large cake discs.

To make meringue cake or sighs.

ITALIAN MERINGUE

Ingredients
 ■ 300 gr. of sugar
■ 60 ml of water
■ 5 egg whites

Preparation

■ Prepare a syrup with the sugar and water, until it reaches a temperature of 116-118 ºC (or make bubbles
with a circle of aluminum foil). While you are preparing the syrup, beat the egg whites until stiff.
■ When the syrup is ready, let it cool slightly.
■ Pour the syrup over the egg whites in a thread, continuing to beat until it runs out and the meringue is
firm and shiny.

Use this meringue to cover cakes, tarts that are going to brown slightly or to lighten mousses.

JAPANESE MERINGUE

Ingredients

■ French meringue
■ 15% of its weight in toasted and ground almonds.

Preparation

■ Once the French meringue is ready, fold in the almonds and use at once.

SWISS MERINGUE

Ingredients

■ 375 grams. of sugar

■ 6 egg whites

Preparation

■ Mix the egg whites and sugar in a bowl in a double boiler,

■ When the mixture is warm and the sugar has dissolved, beat on high speed until smooth.
■ Turn the bowl around to obtain homogeneous results.

Use this meringue to spread with the pastry bag and model.

General remarks
■ The main precautions that must be taken when mixing meringues are the following:
■ The bowls and utensils to be used must be clean and free of all grease particles.
■ Beating the egg whites offers better results if they are not very new and are at room temperature.
■ Any white that has particles of yolks should be discarded for a smoothie.
To make dry pieces, it is recommended to use French, Swiss, cooked or Japanese meringue, e.g. Eclairs,
meringue nests, Chilean sweets. The Italian meringue in this type of pieces generally offers an elastic
product that is not very pleasant to the palate.
When beginning to beat the egg whites, you can add a pinch of salt, since this is responsible for breaking
up the coagulated mass of the egg whites, offering a faster and fluffier batter, also providing structure
to support the addition of whipping elements.
If you want to make a chocolate meringue, the French type is the best suited for this, just replace 20%
of the weight of the sugar with bitter cocoa. Sift with the rest of the sugar and add at the end.
With the problem of salmonellosis existing in chicken eggs, the market offers us some solutions for the
use of raw meringue in some preparations, e.g. Mousses or bavarois. In these cases we can use
pasteurized egg whites that are

Basic Desserts
 BIENMESABE

Ingredients

Cream
■ 4 cans of condensed milk
■ 20 egg yolks
■ 1.5 liters of water
■ 750 gr. fresh grated coconut

Biscuit
■ 18 whole eggs
■ 1 kg. of sugar
■ 1 kg. Of flour
■ 100 grs. of dust baking
■ 250 grs. of water

BROWNIES

Ingredients

■ 225 gr. cup of flour

■ 200 grs. of butter
■ 250 grs. sugar (preferably brown)
■ 1 bar of cup chocolate, grated or chopped
■ 5 eggs
■ 100 grs. cocoa indust
■ 1 tablespoon ofDust baking
■ Powdered sugar
■ Almonds
 ■ Walnuts
■ Hazelnuts

Preparation

■ In a saucepan, melt the brown sugar, icing sugar, chocolate and butter.
■ Sift the cocoa and baking powder into the same bowl and add it to the chocolate mixture, and then
the
half beaten eggs. Mix everything well and add the dry seeds crushed.
■ Place in a low-rise greased and floured mold (the brownie must not have more
than 2
centimeters high).
■ If desired, you can cover the surface with chocolate drops.
■ Bake at 350°C for 35 minutes.
■ Remove from the oven, let it rest and cut into squares. If you wish, you can sprinkle with icing sugar.

FILLED CUPCAKES

Ingredients
■ 540 gr. Of flour
■ 10 grs. of salt
■ 120 gr. of sugar
■ 30 gr. baking powder
■ 2 eggs
■ 620 ml. milk
■ 200 ml. of oil
■ Essence to taste

Preparation

■ Beat the eggs with the sugar, oil, salt and baking powder until well creamed.
■ Add the milk and then little by little the flour until well integrated.
■ Bake at 250ºC until they rise and brown.
■ Let it rest before filling.

STRUDEL

Ingredients

800 gr. puff pastry

1 liter of pastry cream
250 grams of fondant
50 grams of jam

Preparation
 ■ Stretch the puff pastry to obtain a rectangle that is the length of a 40 centimeters wide sheet. It is
advisable that it is very uniform over its entire surface, then place it on a greased plate, eliminating all
the excess flour that it has.
■ Prick its entire surface, trying to ensure that the tip of the fork penetrates the plate well until you
notice that it makes contact with the plate. Let it rest for about 10 minutes and then bake at 177º C for
approximately 45 minutes.
■ After baking and cooling, place it on the table and level its longest sides, place the strips or plates
obtained horizontally, on the first strip evenly spread a layer of pastry cream approximately 4
millimeters thick, then distribute over the pastry cream. another band of puff pastry, trying to ensure
that its most rustic part is in contact with the cream and the edges coincide evenly, then another layer
of cream should be placed on the band of puff pastry, as was done previously.
■ Arrange the last band of puff pastry on the cream as before, cover the edges with the rest of the
cream, cover the surface of the millefeuille with a thin layer of jam, cover the jam with a layer of
Fondant, once the Dry fondant, cut the millefeuille across the width into portions of the desired size.
PALMS

Ingredients: (for 24 palm trees)

1.5kg From puff pastry

400 grams sugar
100 grs. cinnamon powder

Preparation

■ Stretch the puff pastry to 35 centimeters wide by 25 centimeters long. As the puff pastry stretches,
add the sugar. Make two folds at each of the ends (right and left) of the rectangle. The folds can be
made on the right. to the left or vice versa, but trying to make the edges coincide evenly.
■ Assemble the right end over the left, making all the edges coincide perfectly. The pasta thus formed is
placed horizontally on the table and portioned into units approximately 1/2 centimeter thick.
■ The units obtained are placed on plates and baked at 190ºC (375º) until the bottom of the palm trees
acquires a caramel color. Once this point is reached, they are turned over with a spatula and left in the
oven until completely cooked.

HANDKERCHIEFS
(Makes 24 cupcakes)

Ingredients

■ 1 kilo of puff pastry

■ 650 gr. Apple, jam or arequipe filling
■ 1 egg lightened with water to paint
■ Jam to polish

Preparation

■ Stretch the puff pastry to form a rectangle 64 centimeters long by 24 centimeters wide.
■ Make marks on the edge of each of the sides of the rectangle, then cut on the corresponding marks to
obtain the squares.
 ■ Paint the tips or vertices of each square with egg, place the apple filling in the center, the amount of
filling for each cake is 25 to 30g, then proceed to bring the tips or vertices of each square over the
filling, mounting some on top. others, place the formed pieces on greased plates.
■ Brush with egg and let it rest for approximately seven minutes, bake at 205ºC (400ºF) for 35 to 40
minutes.
■ When you remove them from the oven, they are polished with peach jam until they are thick.

NOTE: You can also make large scarves using 100 grams each. filling
approximately and varying the ways of folding them depending on the type of filling.

ALMONDS CAKE

Ingredients

■ 1 cake base with paste of your choice, preferably the base is made with flour
almonds or we can add slivered almonds to the dough when assembling the cake and before baking.

For the filling

■ 1 cup unpeeled almonds

■ 1 cup whipping cream
■ 3/4 cup of sugar
■ 1 pinch of salt
■ Liquor to taste
■ 1 tsp of almond essence

Preparation

■ Bake the cake base.

■ Mix all the filling ingredients and cook over low heat in a pot until the sugar dissolves and obtains a silky
texture (approximately 10 to 15 minutes).
■ Remove from heat and let the mixture cool. Pour it over the cake.
■ Place aluminum foil on a baking rack and then place the cake on it. Cook at 180°C for about 30
minutes. Once the filling is golden, remove the cake and let it cool.
■ Paint with gel glitter before serving.

You can also use any of the almond cream recipes in the “CREAMS” section for the filling.

FRUIT PIE

Ingredients

■ 1 pie base, preferably already cooked.

■ Various fruits: strawberries, kiwi, banana, pear, blackberry, mango, banana, peach, etc. (they can be
natural or briefly cooked in syrup or poached)
■ Gel glitter
■ Custard cream
Preparation

■ Fill the cake with the pastry cream, leaving enough space or height to place the fruits.
■ Place the fruits, cut in a decorative way, and finally paint with gel glitter.

FRENCH APPLE CAKE

Ingredients

■ 4 or 5 green apples
■ Sugared paste or cake base
■ 75 gr. melted butter
■ 100 grs. of sugar
■ Cinnamon to taste
■ Crushed nuts (optional)

Preparation

■ Peel and slice the apples not so thin.

■ Place them on the raw cake, overlapping from the edge to the center of the mold.
■ Brush them with the melted butter.
■ Sprinkle with sugar and cinnamon.
■ Bake at 190°C for approximately 45 minutes, until the apples are golden and tender.
■ Let cool and cut.
 CHOCOLATE CAKE WITH COCONUT FILLING

Ingredients
■ 1.4kg Of flour
■ 30 gr. of salt
■ 70 gr. baking soda
■ 50 gr. of powder bake
■ 300 gr. cocoa
■ 1.7 sugar
■ 2 liters of yogurt
■ 15 whole eggs
■ 700 gr. vegetable shortening
■ 2 tablespoons vanilla
Stuffed
■ 1.5kg of sugar
■ 1.2 kg grated coconut
■ 200 grs. of chocolate drops
■ 1 can of condensed milk
■ 1 can of evaporated milk
■ Dry orange liqueur or other to taste

Cake preparation

■ Beat the butter with the eggs, essence and sugar until creamy.
■ Mix the flour with the salt, baking soda, baking powder and cocoa.
■ Add the yogurt to the first mixture while continuing to beat and add the mixture from the
flour with the other ingredients until all have been added.

Preparation of the filling

 ■ Mix all the liquid ingredients very well and add to the grated coconut. Integrate everything perfectly.

armed

■ Pour part of the cake mixture almost half the height of the mold into a cake pan appropriate to the
quantity and then add the filling evenly.
■ Cover the filling with more cake mixture up to three-quarters of the container and bake in the oven for 1
hour or 1 hour 20 minutes at 250 ºC. until it is cooked.

MANDARIN ORANGE CAKE

Ingredients

Mass
■ Butter 150 g
■ Sugar 130 g
■ Zest of 2 oranges
■ Buds 4
■ Claras 4
■ Self-raising flour 150 g

citrus cream
■ Tangerine juice 300 ml.
■ Sugar 100g
■ Zest of 3 tangerines
■ Buds 6
■ Unflavored gelatin 10 g
■ Milk cream 400 ml.
Dark chocolate pallet
■ Chocolate 250g
■ Milk cream 150 ml.
■ Butter 50 g
■ Zest of 1 tangerine
■ Glitter gel 50 g

Preparation

Mass

■ Beat the butter with the sugar until it is completely dissolved. Add the zest, and gradually incorporate
 the yolks.
■ Add the egg whites beaten to stiff peaks with enveloping movements.
■ Finally, incorporate the sifted flour in an enveloping manner.
■ Place in a 22 cm diameter greased mold and cook at 180° C for 25 minutes. Cool and reserve.

citrus cream

■ Heat the tangerine juice with half the sugar and the zest.
■ On the other hand, beat the yolks with the rest of the sugar and pour the previous preparation. Add the
hydrated and melted gelatin.
■ Finally, add the whipped cream in ¾ parts. Reserve.

Dark chocolate pallet

Melt the chocolate, add the cold milk little by little until it is very homogeneous with the chocolate. Finally,
integrate the pomade butter and place it on a waistband 2 cm in diameter smaller than the ring to be used.
Freeze for 3 hours.
armed

■ Place the orange mass on the base of the 24 diameter mold. Spread with the orange marmalade, and
place half of the cream, adding the Chocolate Palet at that time. Finish with the rest of the cream.
■ Smooth the surface well, and cool.

Mounting
Then decorate with the glitter gel mixed with the tangerine zest to give it a more interesting finish.

ORANGE CAKE

Ingredients

■ 500 gr. margarine

■ 1 kg of sugar
■ 10 whole eggs
■ 1,380 kg of flour
■ 80 grs. baking powder
■ 80 grs. shell grated orange
■ 10 grs. of salt
■ 1 liter of milk
■ Oranges In Syrup

Preparation

■ Beat the margarine with the sugar, eggs and orange zest.
■ Combine the flour with the salt and baking powder and pour into the previous mixture and alternate with
the milk.
until you finish with the ingredients.
■ Cook for 1 hour at 375 ºC.

■ When removing, bathe with the syrup and decorate with the oranges.
 CHEESECAKE
(without cookie or cake base)

Ingredients

■ 800 gr. cream cheese

■ 1 and 1/2 cup of sugar
■ 8 tablespoons cornstarch
■ 4 eggs
■ A few drops of essence vanilla
■ Lemon and orange zest to taste

Preparation

Grease a mold with butter, it should be white, line the base of the mold with waxed paper.
In a bowl, place the cream cheese with the sugar, beat with a hand mixer, once smooth add a little vanilla,
the lemon and orange zest and all the cornstarch at once, continue beating and add the eggs one by one.
one.
Once the mixture is homogeneous, stop beating and pour into the mold. Reserve a little mixture and add
cocoa. Make a bag with waxed paper and make a spiral with the chocolate – if the cake is round – and with
a dot, pass it from the center in and out of the spiral, to obtain a decoration.
Place the mold in a bain-marie in the oven. You know it is ready when you touch it and it does not move
like jelly, but is compact, let it rest and then put it in the refrigerator.

CHEESECAKE
(with cookie or cake base)

Ingredients

■ 250 grs. of Maria cookies

■ 130 gr. unsalted butter
■ 160 gr. of sugar
■ 125 ml. of water
■ 15 gr. gelatin powder
■ 6 egg yolks
■ Grated peel and juice of 1 lemon
■ 500 gr. cream cheese

Preparation

■ Prepare the base with the cookies and butter. Press it into the bottom of a 25cm springform pan and
chill in the fridge until firm.
■ Prepare a syrup by dissolving 80 ml in a pot. of water and boil it until the state of a soft ball.
■ Beat the yolks in a bowl and pour the syrup in a stream until the yolk mixture is pale.
■ creamy Continue beating until it cools.
■ Dissolve the gelatin in the rest of the water and beat together the cream cheese, lemon peel and juice
and mix it with the dissolved gelatin.
■ Gradually mix the cream cheese with the yolks and syrup. Pour over the mold with the cookie base,
smooth the surface and refrigerate several hours before serving.
NOTE: Flora pasta, sugared legs or sablé dough can also be used as a base.

BLACK EASTER CAKE

Ingredients

■ 4 cups self-rising wheat flour

■ 1/2 kilo of butter
■ 1 cup of red wine
■ 1 cup of brewed black coffee
■ 1 level tablespoon of cinnamon
■ 1 tablespoon grated cloves
■ 300 gr. of macerated fruits (figs, raisins, candied fruits, dried apples, pears and
peach)
■ Chopped walnuts, almonds and peanuts
■ brown sugar
■ 6 eggs
■ 1 cup cocoa powder
■ 1 cup of the maceration liquor

Preparation

For maceration

■ Place the fruits to be macerated, raisins, figs, dried apricots and candied fruits in a large glass jar. We
add rum and red wine until it just covers them.
■ Let it marinate for the desired time; It can be from a week to several months or years inclusive.

for the cake

■ Melt the butter, set aside.

■ Beat the eggs and sugar until they are creamy. Then add the cinnamon and cloves, beat well and add the
flour and liquids alternately.
■ Finally, chop the macerated fruits and flour them, add them to the mixture in an enveloping form and
also integrate all the crushed nuts.
■ Place the mixture in a suitable cake pan and bake in the oven at 200º C for one hour. Check cooking and
then remove and let cool before unmolding.
Petits Fours
 ECLAIR

Ingredients

■ 1 choux pastry recipe

■ Chocolate Ganache
■ Any of the fillings and toppings for choux pastry

Preparation

■ On a tray, spread the choux pastry with the help of a piping bag with a smooth or ribbed nozzle and form
sticks of the same length.
■ Bake at 200ºC until they rise, brown and dry well. Let cool, cut in half and fill and glaze to taste.

LIONESA

Ingredients

■ 1 and 1/2 liters of pastry cream 1

■ 2 choux pastry recipes
■ 1 recipe for ganache or nevazúcar

Preparation

■ Model the choux pastry with a pastry bag and a curly nozzle.
■ Bake at 200ºC for an hour and a half. Let dry well. Remove from the oven and let cool completely.
■ Cut in half and fill with the pastry cream and refrigerate for 1 hour.
■ Pour the ganache into a sauce bottle and cover the Lyonnaises or sprinkle with nevasugar and serve.
 MACARONS

Ingredients

■ 350 grs. ground sugar or nevazúcar

■ 250 grs. almond powder
■ 4 egg whites lightly beaten
■ 1 pinch of salt

Preparation

■ Mix the lightly beaten egg whites with the previously mixed sugar and almond flour and a pinch of salt
until you obtain a compact dough.
■ Cover a baking sheet with buttered parchment paper and place them on the paper, spacing them apart so
that they do not stick during cooking.
■ Bake for 12 minutes in a preheated oven at 200ºC.
■ Separate the macaroni with a spatula and place them on a moistened tray. Wait a few minutes and glue
them two by two, it can be with icing or jam or arequipe, etc.

PROFITEROLS
(70 units)

Ingredients

■ 1 and 1/2 liters of pastry cream 1

■ 2 choux pastry recipes
■ 1 ganache recipe

Preparation

■ Model the choux pastry with a pastry bag and a curly or smooth nozzle depending on the desired
assembly.
■ Bake at 200ºC for an hour and a half. Let dry well. Remove from the oven and let cool completely.
■ Fill with the pastry cream and refrigerate for 1 hour.
■ Cover completely with the still warm ganache and refrigerate and decorate as desired before serving.
 Cold Desserts
ALMOND MARQUISE

Ingredients

■ 1 cup slivered and toasted almonds

■ Fine butter cream with almond essence
■ 2 tablespoons brandy
■ 2 template packs
■ enough sugar to make candy
Preparation

for the caramel

■ In a dry pot, add more than a cup of sugar and put on the heat (do not beat until a layer of liquid
forms at the bottom of the pot and beat gently), remove from the heat when it turns honey-colored.
Place the caramel on a tray with oil and stretch it as much as possible (with a ladle, a teaspoon or a
fork you can make various shapes on an oiled tray).

For the cake:

■ Moisten the insoles in brandy mixed with a little water.

■ In a refractory mold, put layers of stencils, butter cream, almonds and a layer
caramel; so on until you finish with caramel. It is then refrigerated.

CHOCOLATE MARQUISE

Ingredients

■ 250 grs. unsalted butter

■ 1 cup powdered sugar
■ 4 yellow eggs
■ 4 egg whites
 ■ 1 whipping cream
■ 2 packages of vanilla flavored stencils
■ 200 grs. bitter chocolate, melted and at room temperature (untempered chocolate)
■ Brandy as needed to delicately wet the insoles.

Preparation

■ With the mixer, beat the butter with the sugar and a little vanilla, when it is ready add the eggs,
beat for 8 minutes and add the chocolate. When it is homogeneous, stop beating. Add the whipping
cream and beat with a hand mixer.
■ Varnish a deep mold with butter, and place paraffin paper on the bottom, and place the templates
moistened with rum and water on the walls of the mold.
■ Build layers of cream and moistened stencils from the bottom until you reach the edge, starting with
a layer of cream. At the end add a little of the rum and water mixture.
■ Finally unmold.
PARCHITH MOUSSE

Ingredients

■ 5 egg whites
■ 2 cups of sugar
■ 2 liters of half whipped cream
■ 2 cups of passion fruit juice
■ 3 tablespoons unflavored gelatin

Preparation

■ In a fat-free bowl, beat the egg whites and sugar until forming a soft but full-bodied meringue.
■ Add the passion fruit pulp, then add the whipped cream halfway through and mix until smooth.
■ Dissolve the unflavored gelatin in a little water, let it hydrate and then melt over low heat.
■ Add the slightly rested gelatin, mix well to the previous mixture, and pour the entire mixture into a
mold of preference.
■ Refrigerate at least 3 or 4 hours before consuming.

LEMON PIE

Ingredients

■ A sweet dough bottom (see flora pasta recipe)

■ 2 cups of lemon juice
■ 5 tablespoons of butter
■ 5 spooneed theunflavored gelatin
■ | cup plus 1 tablespoon of cornstarch
■ 2 cups of water
■ 3 2 cups of sugar
■ 9 yolks

Preparation
 ■ Line a pie mold with sweet dough, bake and let cool.
■ Place all the ingredients in a pot and bring to a moderate heat, stirring with a wire whisk until it thickens.
■ Pour the still hot mixture into the foot mold.
■ Let cool and decorate with Italian meringue.

PARCHITEA FOOT

Ingredients

■ 2 cups of concentrated passion fruit juice (pulp without water)

■ 1/4 cup passion fruit pulp for syrup
■ 100 grs. of sugar for the passion fruit syrup
■ 5 tablespoons of butter
■ 5 tablespoons unflavored gelatin
■ | cup plus a tablespoon of cornstarch
■ 2 cups of water
■ 3 2 cups of sugar
■ 9 yolks

Preparation

■ Place all the ingredients in a pot and place it over moderate heat, stirring continuously to prevent it from
sticking and burning.
■ When the mixture is thick and homogeneous, place it while still hot on the already cooked pie base, let it
rest and then refrigerate. Decorate with Italian meringue and if desired you can brown the meringue.

For the syrup

■ Make a light syrup with the 100 grams. of sugar and ¼ cup of water when it is a little thick, add the
passion fruit juice without straining and do not let it cook for too long. Use to decorate.

VARIED TARTLETS

Ingredients

■ Cooked tartlets of desired sizes

■ Custard cream
■ Sanitized and processed fresh fruits duly

■ Transparent gel glitter

Preparation

■ Fill the tartlets with the pastry cream.

■ Decorate with fruits, preferably a slice of the fruit.
■ Paint with transparent gel glitter.

Classic and Special Desserts

 ANGEL CAKE (For 10 or 12 servings) Ingredients

■ 12 egg whites (about 350 ml)

■ 1 1/2 teaspoons cream of tartar
■ 280 gr. of sugar
■ 85 gr. sifted flour
■ 25 gr. sifted cornstarch
■ 1 teaspoon vanilla essence (extract)

Preparation

■ Beat the egg whites until they are foamy, add the cream of tartar and beat until stiff.
■ Continue beating and gradually add the sugar until a meringue is formed.
■ Sift together the flour and cornstarch (if done twice the cake will have a lighter consistency). Add them
to the meringue with a paddle in an enveloping manner and finally incorporate the vanilla in the same way.
■ Pour the mixture into an ungreased 21cm crown mold or removable bottom mold and bake at 175º C for
40-45 minutes or until the cake has risen, is golden brown and feels springy to the touch.
■ Unmold onto a rack and let cool completely.
■ Decorate the cake with an American glaze. Prepare it as if it were an Italian meringue. Use 150 grams. of
snow sugar and 1 egg white and 1/4 teaspoon of vanilla.

CHECKER CAKE

Ingredients

■ 1 vanilla sponge cake

■ 1 chocolate cake (both cakes should be the same size)
■ Cream for filling (preferred)

Preparation

■ Cut each cake into two layers.

■ Use metal rings or 15, 10 and 5 cm cookie cutters. to cut circles in each of the layers. Place the circles
firmly in the center to ensure that the rings are cut evenly.

■ Assemble alternating rings of chocolate and vanilla sponge cake on a cake base. Spread each piece with a
thin layer of filling before adding the next. Also spread filling over the surface of the mounted layer.
 ■ Place the next layer of alternating rings. Start with rings of contrasting color, so that the chocolate and
vanilla circles alternate both vertically and horizontally. Repeat the operation with the remaining layers.
■ Decorate the cake on the outside with chocolate or vanilla cream or coat with ganache and then decorate
as desired.

NOTE: You can make this rectangular cake by making the cakes in rectangular molds. They are sliced into two
layers and then cut into long strips and assembled alternately using cream filling.

TIPSY CAKE

Ingredients

■ 150 gr. of butter

■ 150 gr. of sugar
■ 3 eggs
■ 225 gr. Of flour
■ 1 teaspoon powder to bake
■ 150 ml. strong black coffee
■ 50 gr. of sugar
■ 2 tablespoons brandy or rum
■ Chantilly cream with coffee cream mixed

Preparation
■ Beat the butter and sugar until creamy and the mixture is pale and soft.
■ Add the eggs and add small amounts of flour until it is completely incorporated.
complete.
■ Pour the mixture into a previously greased and floured crown mold.
■ Bake at 160º C for 35 minutes, until firm to the touch. Let cool
■ Prepare a syrup with the coffee, 50 grams. of sugar and then add the brandy or rum.
■ Soak the cake very well by spoonfuls and let it absorb all the syrup before decorating it.
■ Decorate with the chantilly cream and coffee cream.

APPLE, RAISIN AND CINNAMON STRUDEL

Ingredients

■ Filo dough
■ 6 green apples
■ 75 gr. melted butter
■ 150 gr. of sugarbrunette
■ 100 grs. ofraisins
■ 100 grs. ofwalnuts toastsand chopped
■ 50 gr. sponge cake crumbs
■ 1 teaspoon cinnamon

Preparation

■ Cook the apples in the melted butter, let them cool and mix them with the sugar, raisins, walnuts and
cake crumbs.
 ■ Stretch the filo dough
■ Spread melted butter, then add the filling made from thickly cut apples. Wrap it with the help of
fabric. Place it on a greased tray, brush the outside with melted butter and bake at 300°C. until
golden.

NOTE: If we cut this dough into medium circles and fry it, we will obtain crispy torrejas; dip them in sugar while
they are still hot.
OPERA CAKE

Ingredients

■ Gypsy arm cake

■ Ganache
■ 150 ml. ofstrong coffee
■ 50 gr. of sugar
■ Butter cream

Preparation

■ Make a syrup with the coffee and sugar.

■ Cut the gypsy arm into 3 equal parts.
■ Cover a piece with a layer of ganache. Cover it with another piece and soak it with coffee syrup.
■ Cover the previous layer with thin butter cream and place the last piece of cake.
■ Cover the cake with chocolate fondant. Refrigerate and cut.

SACHER CAKE

Ingredients

For the cake

■ 225 gr. of butter

■ 170 gr. of sugar
■ 9 yellow eggs
■ 250 grs. of melted chocolate
■ 9 whites of egg
■ 200 grs. ofsugar
■ 250 grs. offlour.
■ Vanilla, salt and lemon zest to taste

For the filling

■ Apricot jam
for the cover

■ Make a Ganache with equal parts of heavy cream and dark chocolate coating.

Preparation of the Ganache

■ Heat the milk cream, cut the chocolate into small pieces or grate it, when the cream boils add the
chocolate.

Preparation of the cake

■ With the mixer, beat the butter, 170 grams. of sugar, egg yolks, salt, vanilla and lemon zest, beat approx.
20 minutes. Then add the melted and fried chocolate and finally the flour, when incorporating this you
only have to beat a little.
■ Separately beat the egg whites and the 200 grams. of sugar at maximum speed for 15 minutes; Add to
the previous mixture in an enveloping manner with a wooden paddle.
■ Pour the mixture into a greased and floured tray and bake at 250°C until risen and golden brown.
■ Once the cake has rested, it is cut horizontally to fill it with the
apricot jam. Cover it with the other remaining layer of cake and place it on a rack to cover the entire
surface with a thin layer of jam, which will prevent the cake from absorbing the chocolate coating.
■ Coat the entire cake with the chocolate ganache and let it drain for a few minutes, then refrigerate.

Note: You can decorate the cake with the same Ganache, beating it a little to write the name of its creator, that
is, “SACHER”.

SAINT HONORET CAKE

Ingredients

■ Profiteroles
■ 1 liter of whipping cream
■ 1 bar of bitter chocolate
■ 1 raw puff pastry disc
■ choux pastry
■ 2 liters of creampastry chef
■ 1 box of gelatinwithout flavor

Preparation

■ Place the choux pastry in a piping bag with a curled nozzle and place it on the puff pastry disc in a spiral
shape, bake until golden brown.
■ Fill the profiteroles with the pastry cream and reserve the rest of the cream.

Melt the chocolate with the milk cream in equal parts and coat the profiteroles. Refrigerate so that the
chocolate hardens a little.

Preparation of Saint Honoret cream

■ Mix 3 cups of pastry cream with 2 cups of cream whipped

 ■ Hydrate the gelatin in the water and leave rest for 5 minutes, after this time HE
happens by he
fire to dissolve well.
■ Add the gelatin to the previous mixture and refrigerate.
■ Once the cream is ready, divide it into two equal parts nowone of they HE you
add chocolate melted to
room temperature.

Cake assembly

■ We take the puff pastry and choux disc and fill it with the chocolate and vanilla creams, alternating
decoratively.
■ Arrange the profiteroles on top, as they must be filled and covered with chocolate.
■ We decorate with the whipping cream and refrigerate again.

Note: The cake can be round or rectangular.

BLACK JUNGLE CAKE

Ingredients

■ 1 chocolate cake
■ 1 liter of good quality whipping cream
■ 1/2 kg. strawberries or sour cherries (the original cake is with sour cherries)
■ Chocolate shavings to decorate
■ Brandy for flavoring

Preparation

■ Take the chocolate cake and make two horizontal cuts to obtain 3 layers.
■ Arrange the first layer of cake on the tray where the cake will be assembled and moisten it slightly with
the liquor.
■ Place a layer of whipped cream and the halved cherries, place another layer of whipped cream on the
cherries so that the next layer of cake adheres.
■ Once the cake layer is placed, we wet it again with liquor and repeat the previous process.
■ Decorate the entire cake with chantilly cream and cover the sides with chocolate shavings and
refrigerate.
 TIRAMISU CAKE

Ingredients

■ 5 yolks egg
■ 450 grs. of cream cheese
■ 250 grs. of sugar
■ 2 packs of vanilla stencils
■ 2 tablespoons unflavored gelatin
■ Nescafé or strong coffee
■ Brandy

Preparation

■ In a cup of hot water add 5 tablespoons of Nescafé and a little sugar and brandy to taste.
■ Mix the cream cheese and sugar, then add the yolks while continuing to beat.
■ Dissolve the gelatin in a little water and let it sit for a while to hydrate, then take it to the
heat to melt it and add it to the previous mixture.
■ Assemble the dessert in a removable cake pan as follows: a layer of stencils soaked abundantly in coffee
and a layer of cream, then cover with another layer of cookies and another layer of cream, until the mold
is complete.
■ Refrigerate until set and then unmold and cover with chantilly cream to decorate.
■ Place chocolate sprinkles on the sides to decorate it and sprinkle unsweetened cocoa powder on top.

DOBUS CAKE

Ingredients for the cake

■ 5 whole eggs
■ 120 gr. of sugar
■ 200 grs. all-purpose flour
■ 1 handful of crushed almonds and hazelnuts

Ingredients for the filling cream

 ■ 400 gr. unsalted butter
■ 280 gr. from Nevazúcar
■ 2 egg yolks
■ 2 tablespoons of milk cream
■ 100 grs. cold melted chocolate
■ Sugar and water for the caramel

Preparation of the cake

■ Beat the whole eggs with the sugar until forming a foamy cream.
■ Add the ground almonds and hazelnuts to the flour, and add it to the previous mixture with surrounding
movements.
■ Place the cream in a greased and floured mold and bake until golden.

Preparation of the cream

■ Cream the butter with the Nevazúcar.

■ Add the milk cream.
■ Add the yolks and melted chocolate.

Cake assembly

■ Slice the cake into three equal layers, removing a thin layer from the bottom; remove it.
■ Fill each layer with the chocolate cream
■ Cover the entire cake with the same cream, evenly.
■ Prepare a not very golden caramel and pour it over the layer of cake that was reserved, and before the
caramel dries completely, we cut with a sharp knife, equal portions which are arranged on rosettes of
cream that decorate the cake.
 with chocolate
Decorations with Fondant

For cakes