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DISH 1: PETIT PAIN AU LAIT (CLASSIC FRENCH MILK VIENNA ROLLS WITH GARLIC BUTTER) Ingredients: Refined Flour- 3 kg Eggs- 12 no. Milk- 2lt Grain Sugar- 100 gm Yeast- 120 gm Salt- 60 gm Fat- 120 gm Butter- 500 gm Garlic- 100 gm

Method: Peel and finely chop the garlic almost to a paste. Saute in oil and then mix with butter and keep aside. Sieve the flour, break the eggs into it, add yeast, sugar. Add milk while making the dough. The dough should be soft. After the dough is made, rub in the fat and salt to the dough. Rest the dough for 35-40 mins. Knock back the dough. Divide the dough into 120 equal portions and in the shape of VIENNA ROLLS but without slit. Rest the rolls for another 30 mins. Bake at 220 c for 25 mins. After baked slit and apply garlic butter.

DISH 2: Pain de Campagne ( Country Bread) Ingredients: Refined flour: 1.8 kg Whole wheat Flour: 500 gm Rye Flour: 200 gm. Yeast: 100 gm Salt: 100 gm Grain Sugar: 100 gm

Method: Sieve all the flour together. Add all the ingredients to the four. Add water as and when required to make a hard fatless dough. Divide into equal 10 portions and rest for 30 mins. Knock back the dough and make a oblong shape. Score the dough. Rest for another 30 mins. Spray each dough lightly with water before baking. Bake at 200 c for 20 mins, then reduce the temp to 100 c and allow the bread to harden.

DISH 3: Moelleux Au Chocolat (Chocolate Lava Cake) Ingredients: Refined Flour: 1.5 kg Eggs: 75 no. Margarine: 4 kg Butter: 500 gm Dark chocolate: 4.5 kg Grain Sugar: 3.10 kg Icing sugar: 200 gm.

Method: Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame Stir in the margarine until it melts. In another bowl, beat eggs and sugar, until it starts to whiten. Stir in melted chocolate and then the flour Firstly grease the babamould and then lightly dust with refined flour. Pour the mixture in each babamould around 120-130 no. Bake for 10 to 15 mins at 180 c. Demould and serve hot with raspberry sause.

DISH 4: Crepes praline Ingredients: FOR CREPES: Refined flour: 2.5 kg Eggs: 25 no. Milk: 2.5 lt Vanilla essence: few drops.

FOR PRALINE SAUCE Method: Mix the ingredients for crepes and make a smooth pouring consistency batter. Rest for 20 mins. Prepare pancakes and stack on a clean plate dusting each side with flour. For Sauce, caramelize the Demerara sugar, add butter to form a rich butterscotch, mix well. Add in the fresh cream, and roughly roasted and grounded cashew nuts. Let it come to a boil. Take it of the flame. While service, place 2 crepes per portion and pour in the hot sauce 2.5 tbp. Demerara Sugar: 2kg Amul fresh Cream: 1lt Butter: 1kg Chopped Cashew nut : 750 gm Vanilla Essence: few drops.