1. ICINGS & TOPPINGS

2. The dessert sauce and filling can be as important as a pretty decoration on cake. Served on a side in a sauceboat or presented on a dessert plate, sauce, syrups and fillings can add a tremendous amount to presentation as well as flavour of dessert. The dessert sauce and filling can be as important as a pretty decoration on cake. Served on a side in a sauceboat or presented on a dessert plate, sauce, syrups and fillings can add a tremendous amount to presentation as well as flavour of dessert. BUTTER CREAM – The most common butter cream is made with egg yolk with hot sugar syrup to a light mousse, light consistency and then mixed with creamed unsalted butter. A lighter version uses egg white instead of egg yolk. Various flavorings such as coffee, chocolate, liqueurs and fruit purees are added to make flavoured butter cream. BUTTER CREAM – The most common butter cream is made with egg yolk with hot sugar syrup to a light mousse, light consistency and then mixed with creamed unsalted butter. A lighter version uses egg white instead of egg yolk. Various flavorings such as coffee, chocolate, liqueurs and fruit purees are added to make flavoured butter cream.

3. RECIPE RECIPE Egg white – 225 gm Egg white – 225 gm Sugar – 450 gm Sugar – 450 gm Butter Unsalted – 540 gm Butter Unsalted – 540 gm In a saucepan, heat sugar and water till 121*C. Beat egg white and slowly pour the hot syrup, beating continuously till the entire mixture cools down and we get an Italian meringue i.e. a mousse like consistency. Add creamed room temperature butter. In a saucepan, heat sugar and water till 121*C. Beat egg white and slowly pour the hot syrup, beating continuously till the entire mixture cools down and we get an Italian meringue i.e. a mousse like consistency. Add creamed room temperature butter.

4. BUTTER ICING – This is a domestic version of butter cream. Consisting simply of equal weights (in most cases 1:2) of creamed butter and icing sugar thoroughly beaten together. Flavouring can be added accordingly. BUTTER ICING – This is a domestic version of butter cream. Consisting simply of equal weights (in most cases 1:2) of creamed butter and icing sugar thoroughly beaten together. Flavouring can be added accordingly. FONDANT – It is sugar syrup containing glucose cooked to the softball stage, and then worked with a spatula on a marble top until it becomes a thick and opaque paste. Colouring and flavouring can be added to make variations. It should be stored in a air tight sealed container. FONDANT – It is sugar syrup containing glucose cooked to the softball stage, and then worked with a spatula on a marble top until it becomes a thick and opaque paste. Colouring and flavouring can be added to make variations. It should be stored in a air tight sealed container.

5. PASTRY CREAM – Is also known as confectioner’s custard. It is made with egg yolk, sugar, milk & flour and can keep for 24 hrs. in a refrigerator. It is used to fill éclairs, cream horns, cream puffs etc… and also as a garnish for tarts and flans. It made by mixing together flour, egg yolk, corn flour, sugar and little salt to a paste. PASTRY CREAM – Is also known as confectioner’s custard. It is made with egg yolk, sugar, milk & flour and can keep for 24 hrs. in a refrigerator. It is used to fill éclairs, cream horns, cream puffs etc… and also as a garnish for tarts and flans. It made by mixing together flour, egg yolk, corn flour, sugar and little salt to a paste. Sometimes butter is also added. Milk is boiled with vanilla essence or vanilla beans separately and the boiling milk is slowly mixed to a mixture. The mixture is then placed at slow heat and stirred till the flour is cooked near boiling temperature. Sometimes butter is also added. Milk is boiled with vanilla essence or vanilla beans separately and the boiling milk is slowly mixed to a mixture. The mixture is then placed at slow heat and stirred till the flour is cooked near boiling temperature.

6. Pastry cream has many applications, it can be thinned and used as dessert sauce, it is used as a base for making hot soufflés, it is also used as topping for fruit tart and can be used as topping for Danish pastry. Pastry cream is made with flour or corn flour to stabilize the eggs. Pastry cream has many applications, it can be thinned and used as dessert sauce, it is used as a base for making hot soufflés, it is also used as topping for fruit tart and can be used as topping for Danish pastry. Pastry cream is made with flour or corn flour to stabilize the eggs. Recipe – Recipe – Milk – 1 litre Milk – 1 litre Egg yolks – 8 nos. Egg yolks – 8 nos. Sugar – 200 gm Sugar – 200 gm Corn starch – 50 gm Corn starch – 50 gm Flour – 50 gm Flour – 50 gm Vanilla Sticks – For flavoring Vanilla Sticks – For flavoring Butter – 50 gm Butter – 50 gm

7. GANACHE – In its basic form Ganache is simply a flavoured cream made with chocolate and fresh cream to which sometimes butter is added. It is used for filling cakes,decorating dishes and making petit fours. Ganache is usually equal parts of chocolate and cream by weight. GANACHE – In its basic form Ganache is simply a flavoured cream made with chocolate and fresh cream to which sometimes butter is added. It is used for filling cakes,decorating dishes and making petit fours. Ganache is usually equal parts of chocolate and cream by weight. Recipe – Recipe – Dark Chocolate – 1 and ½ kg Dark Chocolate – 1 and ½ kg Fresh Cream (Warm) – 1 Litre Fresh Cream (Warm) – 1 Litre

8. CHOCOLATE TRUFFLE – It is confectionery made of chocolate melted with cream to which sometimes butter and flavorings may be added. It’s made with mixing two parts of dark sweet chocolate and one part of cream. CHOCOLATE TRUFFLE – It is confectionery made of chocolate melted with cream to which sometimes butter and flavorings may be added. It’s made with mixing two parts of dark sweet chocolate and one part of cream. CREAM ANGLAISE - This classic vanilla custard sauce is widely used as a base for making ice-cream and other cold desserts, mousse & Bavaroise. CREAM ANGLAISE - This classic vanilla custard sauce is widely used as a base for making ice-cream and other cold desserts, mousse & Bavaroise. A cream Anglaise is made by cooking a mixture of egg yolk, caster sugar and milk with vanilla essence on extract on a double boiler to a sabayon stage. A cream Anglaise is made by cooking a mixture of egg yolk, caster sugar and milk with vanilla essence on extract on a double boiler to a sabayon stage.

9. The egg yolk and sugar are whipped together until light and fluffy and the essence is added. Finally milk is poured and mixture is thickened by stirring in a double boiler over simmering water. The egg yolk and sugar are whipped together until light and fluffy and the essence is added. Finally milk is poured and mixture is thickened by stirring in a double boiler over simmering water. Recipe – Recipe – Caster Sugar – 250 gm Caster Sugar – 250 gm Egg yolk – 18 nos. Egg yolk – 18 nos. Milk – 1 litre Milk – 1 litre Vanilla Extract – For flavoring Vanilla Extract – For flavoring

10. CHANTILLY CREAM – Chantilly cream takes it name from château of Chantilly outside Paris, where the famous Chef Vatail worked in mid 1800’s. The only difference between Chantilly Cream and sweetened whipped cream is that the addition of vanilla in form of essence powder and sugar. Chantilly Cream should have a light and fluffy texture and made with heavily whipped cream, which have higher fat content. CHANTILLY CREAM – Chantilly cream takes it name from château of Chantilly outside Paris, where the famous Chef Vatail worked in mid 1800’s. The only difference between Chantilly Cream and sweetened whipped cream is that the addition of vanilla in form of essence powder and sugar. Chantilly Cream should have a light and fluffy texture and made with heavily whipped cream, which have higher fat content. ROYAL ICING – Royal icing is made up of icing sugar beaten to a smooth paste with egg white and little lemon juice. It holds a crisp, stiff shape that makes it possible to make ribbons, lattices and other geometric designs. Royal icing is traditionally used to decorate wedding cakes. ROYAL ICING – Royal icing is made up of icing sugar beaten to a smooth paste with egg white and little lemon juice. It holds a crisp, stiff shape that makes it possible to make ribbons, lattices and other geometric designs. Royal icing is traditionally used to decorate wedding cakes.

11. MARZIPAN – Almond paste often called marzipan is a versatile durable alternative to soft icings and butter cream for many classical cakes. Almond paste is often made with ground almond and sugar ground together with egg white. Almond paste has a good malleable texture and being soft and pliable it can be rolled in to sheets and molded and slapped to make decorated flowers etc… MARZIPAN – Almond paste often called marzipan is a versatile durable alternative to soft icings and butter cream for many classical cakes. Almond paste is often made with ground almond and sugar ground together with egg white. Almond paste has a good malleable texture and being soft and pliable it can be rolled in to sheets and molded and slapped to make decorated flowers etc… FRANGIPANE – It is a almond based filling used in a numerous European tarts and pastries. In addition to give paste a delicious flavour the almond absorbs the moisture, which helps baked goods made with this filling to stay longer and fresher than other goods. Frangipane is easily made by mixing pastry cream with ground almond and almond cream. FRANGIPANE – It is a almond based filling used in a numerous European tarts and pastries. In addition to give paste a delicious flavour the almond absorbs the moisture, which helps baked goods made with this filling to stay longer and fresher than other goods. Frangipane is easily made by mixing pastry cream with ground almond and almond cream.