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Industry & Professional Pastry Recipes
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This feature on PastrySampler.com
is for recipes used professionally. The following recipes are quantity
based in weight measurements and some of the recipes have limited
directions with industry terminology. All of these recipes have
been tested: some once, some several, some hundreds of times. They
all have been used by myself and are in my "little black book"
of basic recipes I keep with me when I work in the kitchen.
Notes on recipe
ingredient shorthand,
some are obvious, others ambiguous and are clarified:
Gran--granulated
sugar
10x--powdered sugar 10x fine
Whites--large egg whites
Yolks--large egg yolks
Flour AP--All Purpose flour
Butter--unsalted whole, do not use Plugra unless stated
Unless chocolate cocoa percentage is specified use these percentages:
Dark Choc--dark chocolate, around 60%
Milk Choc--milk chocolate, around 40%
Milk--unless specified, use whole
TT--to taste, or to suit your end product
Index:
Cakes/Biscuit/Breads
Lady Finger/Biscuit a la Cuiller
Apricot Success (Biscuit)
Biscuit Noix
Biscuit Noisette
Biscuit Joconde
Sponge Cake
Pound Cake
Inverse Puff Dough
Doughs/Pâtes
Pâte a Choux
Pâte Sucrée
Almond Pâte Sucrée
Chocolate Sable Dough
Frozen
White Chocolate Ice Cream
Banana Sorbet
Nougat Glacé Pistache
Caramel Ice Cream
Mousse/Creams/Fillings
Chocolate Passion Mousse
Clafouti Mix
Lemon Chibouste
Italian Buttercream
Strawberry Mousse
Petit
Four/Cookie/Friandise/Mignardise/Confection
Basic Truffles
Butter Truffles
Praline Nicolas
Pâte de Fruits
Carrés Orange
Chocolate Brownies
Wafer Tuiles
Ganache Chartreuse
Coffee Ganache
Etc.
Pastry Aspic
Blown Sugar
Cream of tartar recipe for
Blown Sugar
Chocolate Plastique
Pastillage
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Index
of Recipes
Pastry & Baking Charts
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Cake
Recipes
Frosting,
Buttercream,
Icings, Glazes
Cookies, Bars
& Biscotti
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Desserts
Basic Recipes
Frozen, Ice
Creams, Sorbet
What the...?
Savory Items for Tea Menus
Industry Recipes,
Quantity Scale
Index of Recipes
Charts
below are in:
Conversion
to Metric
Conversion
to US
Equivalency
& Common Measures
General
Oven Chart
Ice
Cream Scoop Measures
Measures,
Equivalents and Substitutions
General Can
Sizing
Metric
Units of Measure
Sugar Stages
Temperature
Conversions
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