Post Reply DESSERTS AND PTISSERIES RECEPIES
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Posted 6/6/08
do u have any recepies of desserts patisseries or cakes any i hope u could chare it with us

PS : PLIIIIIIIIIIIZ POST PIC OF THE RECEPIE IF U CAN COZ IT4S IMPORTANT
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Posted 6/16/08 , edited 7/4/08
Chocolate Cake

1 butter,
7 eggs,
50g sugars,
100g cake flour,
300g chocolate sponge cake flour,
1 teaspoon cocoa powder

Method:

- mix cake flour, sugar, choc flour n 7 eggs to beat 7 mins

- lastly add butter to mix for 2 to 3 mins

- temperture : 160 degree for 1hour
(or till u pick a toothpick comes out it clean)
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Posted 6/17/08
Soft Rolls - For 50 pax


bread flour 2kg (sift the flour)
sugar 200g
yeast 70g
salt 25g
butter 200g
milk 800ml
eggs 10nos

1) Add all ingredients at once, mix it
2) After done mixing it, place dough on marble board and cover the dough with cling film, lightly
3) Cut it using plastic scrapper, weight it around 35g till 40g
4) REMEMBER egg wash the rolls before baking!
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Posted 6/18/08 , edited 6/18/08
CupCakes

2 1/4 All purpose flour
1 1/3 Sugar
3 teaspoon Baking powder
1/2 teaspoon Salt
1/2 Shortening
1 Cup Milk
1 teaspoon vanilla
2 large egg

Method:

- Mix all dry ingredient and add butter
(let it beat at a low speed),

- slowly add milk,

- lastly vanille

- than after add all ingredient, beat 1 min at middle speed...

- Bake 180 degree c at abt 1/2 hour
(or till u pick a toothpick comes out it clean)
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Posted 6/19/08

The Royal Chocolate



For the dacquoise:

90 g hazelnuts powder
100 g of sugar ice
3 egg whites
35 g sugar


Preheat oven to 165 degrees.
Mounting white snow with a pinch of salt, sprinkling as powdered sugar. Stir gently mixing hazelnuts powdered sugar and ice.
Dresser posed in a circle on a baking tray covered with baking paper. Bake for about 30 minutes, then cool.


.
For the praline laminated:

240g of praline
75g milk chocolate
18 gavottes
20g butter


Melt chocolate and butter, then add the praline and gavottes finely crushed. Pour praline in the circle on the dacquoise.

For the chocolate mousse:

400 ml cream fleurette
140g chocolate


Bring the cream to a boil, then pour over chopped chocolate, mix the whisk, then put it in the refrigerator. When the cream is cold, the rise in Chantilly, then cover the cake.
Let take it in the refrigerator for one night, then remove the circle of caco decorate powder unsweetened.
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Posted 6/20/08

jirowanglove wrote:


The Royal Chocolate



For the dacquoise:

90 g hazelnuts powder
100 g of sugar ice
3 egg whites
35 g sugar


Preheat oven to 165 degrees.
Mounting white snow with a pinch of salt, sprinkling as powdered sugar. Stir gently mixing hazelnuts powdered sugar and ice.
Dresser posed in a circle on a baking tray covered with baking paper. Bake for about 30 minutes, then cool.


.
For the praline laminated:

240g of praline
75g milk chocolate
18 gavottes
20g butter


Melt chocolate and butter, then add the praline and gavottes finely crushed. Pour praline in the circle on the dacquoise.

For the chocolate mousse:

400 ml cream fleurette
140g chocolate


Bring the cream to a boil, then pour over chopped chocolate, mix the whisk, then put it in the refrigerator. When the cream is cold, the rise in Chantilly, then cover the cake.
Let take it in the refrigerator for one night, then remove the circle of caco decorate powder unsweetened.


it look yummy to eat... '', does it taste very sweet... coz my family members dun like too sweet a chocloate cake...
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Posted 6/20/08

iluvualways wrote:


jirowanglove wrote:


The Royal Chocolate



For the dacquoise:

90 g hazelnuts powder
100 g of sugar ice
3 egg whites
35 g sugar


Preheat oven to 165 degrees.
Mounting white snow with a pinch of salt, sprinkling as powdered sugar. Stir gently mixing hazelnuts powdered sugar and ice.
Dresser posed in a circle on a baking tray covered with baking paper. Bake for about 30 minutes, then cool.


.
For the praline laminated:

240g of praline
75g milk chocolate
18 gavottes
20g butter


Melt chocolate and butter, then add the praline and gavottes finely crushed. Pour praline in the circle on the dacquoise.

For the chocolate mousse:

400 ml cream fleurette
140g chocolate


Bring the cream to a boil, then pour over chopped chocolate, mix the whisk, then put it in the refrigerator. When the cream is cold, the rise in Chantilly, then cover the cake.
Let take it in the refrigerator for one night, then remove the circle of caco decorate powder unsweetened.


it look yummy to eat... '', does it taste very sweet... coz my family members dun like too sweet a chocloate cake...




yes it is very sweet but if u want other one less sweet i can put it for u
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Posted 6/20/08 , edited 6/21/08

jirowanglove wrote:


iluvualways wrote:


jirowanglove wrote:


The Royal Chocolate



For the dacquoise:

90 g hazelnuts powder
100 g of sugar ice
3 egg whites
35 g sugar


Preheat oven to 165 degrees.
Mounting white snow with a pinch of salt, sprinkling as powdered sugar. Stir gently mixing hazelnuts powdered sugar and ice.
Dresser posed in a circle on a baking tray covered with baking paper. Bake for about 30 minutes, then cool.


.
For the praline laminated:

240g of praline
75g milk chocolate
18 gavottes
20g butter


Melt chocolate and butter, then add the praline and gavottes finely crushed. Pour praline in the circle on the dacquoise.

For the chocolate mousse:

400 ml cream fleurette
140g chocolate


Bring the cream to a boil, then pour over chopped chocolate, mix the whisk, then put it in the refrigerator. When the cream is cold, the rise in Chantilly, then cover the cake.
Let take it in the refrigerator for one night, then remove the circle of caco decorate powder unsweetened.


it look yummy to eat... '', does it taste very sweet... coz my family members dun like too sweet a chocloate cake...




yes it is very sweet but if u want other one less sweet i can put it for u



can i have the recipe for the less sweet one... '', thks
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76 / F / (*≧▽≦)ノ_彡☆ vietvi...
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Posted 7/18/08

how to make Sweet Pastry Sushi ~
i found this one the internet.. it looks super yummy!
but its to make fake sushi! instead of using normal sushi ingredients,
you use things like rice crispies, white chocolate and things like that!
the whole recipe is in the link~ ^_____^ <3
http://www.browniepointsblog.com/2006/04/09/how-to-make-sweet-sushi/
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Posted 9/15/08
Bizcocho dominicano (Dominican cake):

INGREDIENTS:

2 cups of all purpose flour
2 tsp. of vanilla extract
1/2 cup of orange juice or pinapple juice
2 cups of butter
2 cups of sugar
2 tsp. baking soda
4 eggs
less than a 1/3 of a lemon peel.
1 can of condensed milk
Non-stick baking spray

INSTRUCTIONS:

- Mix the butter & sugar until it is creamy. Add the eggs one by one. Slowly add the orange juice, the vanilla extract & a bit of rum (if you like)& the lemon peel. Slowly add the flour to the mixing. Mix until the flour is creamy.

- Take a round pan & butter it all around with the non-stick spray & a bit of flour. Pour the mixing into the pan & put it in the oven at 350 degrees. Let it cook for 45 minutes to an hour. In order to determine if the cake is done, poke it gently with a knife-if it comes out clean with no batter/residue, then the cake is done. When done, take the cake out of the oven & let the cake cool.

- To make the frosting: you will need 5 egg whites and 1 cup of sugar. Mix until the frosting is very thick. As a cake filler you can spread either caramel, condensed milk, or fruit spreads e.g: guava, or pineapple in the middle of the cake, then decorate it with the frosting.

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