Prepare and present gateaux, tortes and cakes hpa. C 07



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When baked or set cheesecakes can be stored chilled and the final decoration can be done as the product is needed for sale purposes.

When decorated these can be cut into slices and sold individually.

William Chocolate Gateaux


Yield: 1 ring @20cm

Required production

  • Orange chocolate Base

  • Chocolate Mousse

  • Poached Pears.

Décor: Tuille leaves, Cocoa Powder, Icing Sugar, Miniature poached pears.

Orange Chocolate Base


Group

Ingredients

Weight (gm)

Costing

A

Marzipan

Egg yolk


Williams pear liqueur

Butter


130

80

38



150




B

Egg White

Caster Sugar

Salt


150

110


5




C

Plain Flour

Cornflour

Baking Powder


90

60

2






D

Couverture, finely chopped

Orange zest



130

20





Total

965




Method

  • ‘A’, soften marzipan with egg yolk, add liqueur and lastly the melted butter (warm)

  • Whisk ‘B’

  • Fold whisk egg whites into the marzipan mixture, followed by sifted ‘C’

  • Chop the couverture and fold into the mixture with orange

  • Pour into greaseproof lined cake rings

  • Bake at 180ºC for 35 minutes.

Crème Patissier


Yield: 2 rings @20cm

Group

Ingredients

Weight (gm)

Costing

A

Milk

Caster Sugar



500

90





B

Cornflour

Custard Powder

Egg Yolk


20

20

20






Total

650




Method

  • Prepare Crème Patissier, and use 400 gm only

  • Melt ‘B’, mix with ‘A’, maintain the mixture in warm temperature

  • Soak and dissolve ‘C’

  • Add into the warm couverture mixture

  • Lastly add the semi whipped cream.

Chocolate Mousse


Group

Ingredients

Weight (gm)

Costing

A

Crème Patissier

400




B

Couverture

250




C

Gelatine

Williams liquor



16

40





D

Cream, whipped

Sugar


1200

50





Total

1956





Soaking Syrup


Group

Ingredients

Weight (gm)

Costing

A

Sugar

Water


Glucose

100

250


10




B

Williams Liqueur

50




Total

410







Boil ‘A’ and add ‘B’ when cold.




Assemble:

  • Cut sponges into 2cm and line out a cake ring @20 cm

  • Soak the base well, with the soaking syrup

  • Place 1cm layer of chocolate mousse onto the base

  • Arrange poached pears in the centre of the cake

  • Use chocolate mousse and fill the ring to the base. Straighten, using a palette knife

  • Let set for at least one day, preferably in the freezer

  • Decorate as demonstrated by the lecturer.


William Chocolate Gateaux









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