STANDARD RECIPE FOR PASTRY

BLACK FOREST CAKE

ingredients

1. Dark chocolate melted 375g

2. Sugar 75g
3. Egg 3 nos
4. Gelatine 4 leaves
5. Whipping cream 0.5 litre
6. Dark sweet cherry in syrup 1can
7. Grand marnier wine 15g

Preparations

 Dark chocolate melted put in large bowl (1)

 Sugar ,egg mix until soft peak(2)
 Mix(1),(2) - (3)
 Gelatine melted mix with(3)
 Whipping cream mix until soft peak mix with (3)

Chocolate sponge

Ingredients

1. Egg 8nos
2. Sugar 250g
3. Cake flour 250g
4. Cocoa powder 35g
5. Butter 375g

Preparations

 Egg,sugar mix until soft peak.

 Add cake flour,cocoa powder (sift )2times
 Butter melted put in the end.
 Baking temperature:175c-17mn

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

PLAIN CHEESE CAKE

Cheese cake base

1. Cookies crum 250g

2. Icing sugar 75g
3. Soft butter 50g
4. Vanilla essence 12.5g

Preprations

 mix all ingredients to the dough and keep in chiller.

 When the cream cheese ready plate it put in button of the cake

Cream cheese filling

1. Cream cheese 500g

2. Sugar 180g
3. Egg 220g
4. Cake flour 10g
5. Lemon juice 20g
6. Vanilla essence 15g
7. Whipping cream 100g
8. Fresh milk 100g

Preparations

 Cream cheese ,sugar mix until smooth and well combine.

 Add egg one by one
 Cake flour,lemon juice,vanilla essence.
 Whipping cream,fresh milk at last.
Baking temperature: 177c-10mn
150c-40mn

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

CHOCOLATE ECLAIR

ingredients

5. Fresh milk 250g

6. Water 250g
7. Butter 250g
8. Cake flour 250g
9. Salt 6g
10. Sugar 20g
11. Egg 8 nos

Preparations

 Fresh milk,water,butter bring to boil ,add cake flour

Salt,sugar mix until well combine.
 bring to mixing bowl mix slowly until the temperature cool down
add egg one by one.
 Baking temperature: gas oven 175c/150c-30mn

Pastry cream

1. Fresh milk 1 litre

2. Sugar 250g
3. Egg 4 nos
4. Custard powder 100g

Preparations

 Fresh milk boil(1)

 Sugar ,egg,custard powder mix(2)
 (1)+(2)

Chocolate mouslin cream

1. Pastry cream 500g

2. Whipping cream 150g
3. Chocolate garnache 100g

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

CHOCOLATE FUGDE CAKE

ingredients

12. Dark chocolate 210g

13. Cocoa powder 75g
14. Fresh milk 150g
15. Sugar 225g
16. Butter 375g
17. Egg 9nos
18. Sugar 225g
19. Cake flour 180g

Preparations

 Dark chocolate,cocoa powder put in large bowl keep aside(1)

 Fresh milk, sugar,butter take to boil(2)
 Mix 1,2 to well combine(3)
 Egg ,sugar mix until soft peak put in (3)
 Add cake flour
 Baking temperature:150c
 Time: 30mn check,can be another 10mn

Chocolate garnache topping

ingredients

9. Dark chocolate 450g

10. Whipping cream 350g
11. Butter 50
12. Trimoline 40g

Preparations

 Dark chocolate put in large bowl keep one side(1)

 Whipping cream boil put in (1)mix to well combine
 Add butter,trimoline at last.

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

CREPE SUZETTE

Crepe butter

20. Fresh milk 1litre

21. Cake flour 300g
22. Sugar 100g
23. Salt 3g
24. Egg 8 nos
25. Butter(melted) 30g

Preparations

 Mix all ingredients in large bowl

 Add melted butter at last.
 Combine all ingredients well and drain.

Orange sauce

 Grand manier wine/brandy napoleon 50g

 Orange juice 1 litre
 Sugar 300g
 Butter 350g
 Yellow lemon juice 2 pieces

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

FRESH FRUIT TART

Sweet dough

26. Butter 250g

27. Icing sugar 250g
28. Egg 2 nos
29. Cake flour 500g
30. Lemon zest 1 piece

Preparations

 Mix butter,icing sugar until creamy add egg one by one.

 Add cake flour,lemon zest.
 Keep in chiller at least 1 hour before use:

Pastry cream

5. Fresh milk 1 litre

6. Sugar 250g
7. Egg 4 nos
8. Custard powder 100g

Preparations

 Fresh milk boil(1)

 Sugar ,egg,custard powder mix(2)
 (1)+(2)

Mouslin cream

4. Pastry cream 1kg

5. Whipping cream 300g

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

JAPANESE PANDAN COTTON CHEESE CAKE

Ingredients

31. Egg yolk 12 nos

32. Fresh milk 120g
33. Pandan leaf 5 leaves
34. Soft butter 100g
35. Cream cheese (soft) 320g
36. Cake flour 100g
37. Vinegar 20g
38. Lemon zest 1 piece
39. Vanilla essence 15g
40. Egg white 12 nos
41. Sugar 150g
42. Cream of tar tar 3g

Preparations

 Butter,cream cheese mix until creamy put egg yolk one by one
Add fresh milk,vanilla essence,vinegar,lemon zest keep in
Large bowl set aside(1)
 White egg,sugar,cream of tar tar mix until soft peak(2)
 Mx (1)-(2)
 Baking temperature: Gas oven 160c/15c-1hour
 Note: bake with water base,water has to hot,can not open until almost 1 hour.

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

JAPANESE VANILLA COTTON CHEESE CAKE

Ingredients

43. Egg yolk 12 nos

44. Fresh milk 120g
45. Soft butter 100g
46. Cream cheese (soft) 320g
47. Cake flour 100g
48. Vinegar 20g
49. Lemon zest 1 piece
50. Vanilla essence 15g
51. Egg white 12 nos
52. Sugar 150g
53. Cream of tar tar 3g

Preparations

 Butter,cream cheese mix until creamy put egg yolk one by one
Add fresh milk,vanilla essence,vinegar,lemon zest keep in
Large bowl set aside(1)
 White egg,sugar,cream of tar tar mix until soft peak(2)
 Mx (1)-(2)
 Baking temperature: Gas oven 160c/15c-1hour
 Note: bake with water base,water has to hot,can not open until almost 1 hour.

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

MATCHA MACAROON

Macaroon flour

54. Icing sugar 1kg

55. Ground almond 0.5kg

Preparations

 Icing sugar,ground almond mix and sift.

 The combine between icing,ground almond we call macaroon flour.

Ingredients

1. Egg white 110g

2. Sugar 30g
3. Macaroon flour 350g
4. Add green color 1.5 cover

Preparations

 Egg white,sugar mix .

 Add macaroon flour
 Add color
 Baking temperature: 110c/130c20mn
 Dry 20mn more.

Macaroon filling

 Butter cream 300g

 Matcha garnache 100g

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

OPERA

Almond sponge cake

1. Egg yolk 10nos

2. Sugar 125g
3. Egg white 10 nos
4. Sugar 125g
5. Almond powder 175g
6. Cake flour 75g
7. Corn oil 25g

Preparations

 Egg yolk,sugar mix by hand(1)

 Egg white,sugar mix until soft peak firm(2)
 Combine 1,2
 Add Cake flour,almond powder
 Add Corn oil
 Baking temperature: Gas oven 180c/150c-16mn

Butter cream

1. Egg white 125g

2. Sugar 150g
3. Water 35g
4. Butter 500g

****opera has 3 flavor vanilla ,chocolate ,coffee

 Vanilla flavor filling

Butter cream +vanilla essence
 Chocolate flavor
Butter cream+ chocolate garnache
 Coffee flavor filling
Butter cream+coffee
.

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

STRAWBERRY MACAROON

Macaroon flour

56. Icing sugar 1kg

57. Ground almond 0.5kg

Preparations

 Icing sugar,ground almond mix and sift.

 The combine between icing,ground almond we call macaroon flour.

Ingredients

5. Egg white 110g

6. Sugar 30g
7. Macaroon flour 350g
8. Add red color 1.5 cover

Preparations

 Egg white,sugar mix .

 Add macaroon flour
 Add color
 Baking temperature: 110c/130c20mn
 Dry 20mn more.

Macaroon filling

 Butter cream 300g

 Strawberry garnache 100g

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

STRAWBERRY MOUSSE CAKE

Vanilla sponge

1. Egg 16 nos
2. Sugar 500g
3. Cake flour 500g
4. Butter(melted) 375g

preparations

 Mix egg with sugar until smooth and fluffy

 Add cake flour(shifted)
 add melted butter
 (we can use corn oil instead melted butter)
 Baking temperature: 180c/160c-12mn

Strawberry mousse

1. Strawberry puree 500g

2. Sugar 150g
3. Jelatine 12 leaves
4. Egg 5 nos
5. Whipping cream 1 litre

Preparations

 Strawberry puree melt keep until cool

 Sugar,egg whisk to soft peak firm
 Whipping cream mix.
 Jelatine melt put at the end.

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

CLASSIC TIRAMISU

Lady finger sponge

58. Egg 125g

59. Sugar 125g
60. Cake flour 125g

Preparations

 Egg and sugar mix until soft and pluffy

 Add flour
 Baking temperature: 170c-20mn

Cream

13. Mascapone cheese 250g

14. Egg yolk 2 nos
15. Egg white 2 nos
16. Sugar 45g
17. Whipping cream 100g

Preparations

 Mascapone cheese,egg yolk mix(1)

 Egg white,sugar,mix until soft peak(2)
 Whipping cream whisk and mix with 1,2

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

VANILLA CUP CAKE

Ingredients

1. Butter 440g
2. Sugar 260g
3. Egg 4 nos
4. Vanilla flavor 5g
5. Cake flour 650g
6. Baking powder 18g
7. Fresh milk 280g

Preparations

 Butter,sugar mix until smooth and fluffy

 Add egg one by one
 Add cake flour,baking powder
 Fresh milk,vanilla flavor
 Baking temperature:180c-18mn

Cream cheese topping

ingredients

1. Cream cheese 350g

2. Icing sugar 100g
3. Egg yolk 1 nos
4. Butter 100g
 Cream cheese,icing sugar mix until smooth and fluffy
 Add egg yolk
 Add butter mix until firm peak.

Prepared by Chef Pec Sokha

 STANDARD RECIPE FOR PASTRY

VANILLA MACAROON

Macaroon flour

61. Icing sugar 1kg

62. Ground almond 0.5kg

Preparations

 Icing sugar,ground almond mix and sift.

 The combine between icing,ground almond we call macaroon flour.

Ingredients

9. Egg white 110g

10. Sugar 30g
11. Macaroon flour 350g

Preparations

 Egg white,sugar mix .

 Add macaroon flour
 Baking temperature: 110c/130c20mn
 Dry 20mn more.

Macaroon filling

butter cream

5. Egg white 125g

6. Sugar 150g
7. Water 35g
8. Butter 500g

Preparations

 Water,sugar bring to boil temperature 140c (1)

 Egg white mix to meringue(2)
 Add (1) in (2)
 Add butter

**butter cream+vanilla essence

Prepared by Chef Pec Sokha

STANDARD RECIPE FOR PASTRY

Prepared by Chef Pec Sokha