Bakery Hotel Management

IHM- BANGALORE Bakery Recipes 3rd Yr 1
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Sl. No RECIPES Page no.

1. GARLIC ROLLS
2. BREAD STICKS
3. BAGUETTES
4. PETIT PAIN ALA FRANCHAISE
5. BRIOCHE
6. BABA AU RUM
7. CROISSANTS
8. SAVRIN AUX FRUITS
9. CRUSTY BREADS
10. CURONE
11. VIENNA BREAD
12. CAMPAGNE
13. PUMPERNICKEL BREAD
14. PORTUGESE BREAD
15. FOCCACCIA
16. PITA BREAD
17. HARLEQUIN BREAD
18. CLOVER LEAF BREAD
19. GRISSINI
20. BLACK FOREST GATEAUX
21. GATEAUX DE PEACHES
22. EXOTIC FRUIT TORTE
23. CHOCOLATE SOUFFLE WITH PRALINE
24. LEMON SOUFFLE
25. SOUFFLE ALA MILANNAISE
26. MOUSSE AU CHOCOLATE
27. BAKE WELL TARTS
28. TART TARTIN
29. SABLE
30. SHORT BREADS
31. SHORT BREAD DROPS
32. CHOCOLATE CREAM PUFFS
33. BAKLAVA
34. TIRAMISU
35. PLUM BLOSSOM AND SNOW
36. PASTEL DE MAZAANA
37. CREPE SUZETTE
38. CREME BRULEE
39. APPLE STRUDEL
40. PITHIVIER
Bakery Recipes IHM BANAGLORE Page 1 of 58

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41. SORBETS
42. VANILLA DECORATIVE COOKIES
43. MARASCHINO SYRUP
44. CREME PATISSERIE
45. LEMON GLAZE
46. COCONUT TART FILLING
47. LEMON TART FILLING
48. CHOCOLATE GLAZE
49. CHOCOLATE SPRAY
50. CHOCOLATE TRUFFLE
51. CHOCOLATE MIRROR GLAZE
52. DOUGHNUTS (YEAST)
53. YORKSHIRE CURD TART

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GARLIC ROLLS
INGREDIENTS QUANTITY UNIT
Flour 200 Gms

Yeast 6 Gms METHOD:
Salt 4 Gms
Sugar 10 Gms 1. Sauté garlic in olive oil to soften/Crisp
Butter/fat 10 Gms the flavour (don’t allow it to brown).
Olive oil 5 Ml 2. Dissolve yeast in warm water with
Garlic (minced) 10 Gms little sugar and flour.
Dried oregano (optional) 1 Gms 3. Mix all ingredients and knead to form
Dried basil (optional ) 1 Gms soft and pliable dough.
Water 120 Ml 4. Grease with oil and let ferment for 1
hour.
5. Divide into 8 equal portions and shape them as desired.
6. Prove till double, egg wash and bake at 210’ C till golden brown.
7. Sprinkle water while baking
CHARACTERSTICS:
Texture (crust) soft Baking time : 15-20 mts

Texture (crumb) soft and spongy Baking Temp : 210’c
Colour golden brown
Tips- After baking, wash with oil (not melted margarine) and immediately cover with wet
cloth this will keep bread soft even after cooling.
Sprinkle some water in the baking tray while baking. (In case the oven doesn’t have
the steam)

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BREAD STICKS
Recipe for 4 – 6 portions:
Flour 250 Gms

Sugar 15 Gms
Salt 5 Gms
Fat 15 Gms
Yeast 5 (optional) Gms
Flavours As desired
Water 130 Ml
METHOD:
1. Make soft dough.

2. Leave the dough covered with a damp cloth for ½ hour.
3. Divide the dough into equal portions and roll each portion into long sticks.
4. Brush with oil and bake at 150 C for 30 – 40 minutes.
CHARACTERISTICS:
Crust texture crisp
Crumb texture crisp and crumbly
Colour golden brown

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BAGUETTES
{French}
Recipe for 4 portions:

Flour 200 Gms
Yeast 5 Gms
Salt 5 Gms
Water 125 - 130 Ml
METHOD:
1. Sieve the flour and make a well.

2. Add yeast, salt, water, and make hard dough.
3. Cover and keep the dough for fermentation for 1 hour.
4. Punch down and scale at 150 gms and roll into a round shape.
5. Keep it covered for 10 minutes.
6. Roll and pull each round into a long sausage of 14” long.
7. Prove for 30 minutes. Give 3 – 4 slashes with a sharp knife on top.
8. Sprinkle some flour on top and bake at 370 f for 45 minutes.
CHARACTERISTICS:
Crust texture crisp and leathery
Crumb texture open and coarse
Colour golden brown

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PETIT PAIN A LA FRANCHAISE

{France}
Flour 250 Gms

Yeast 8 Gms
Salt 5 Gms
Water 130 - 150 Ml
METHOD:
1. Prepare hard dough by mixing all the ingredients and keep covered for fermentation
for 1 hour.
2. Scale dough (75 gms) and roll them round. Further roll them back and forth under
your palm so that they become slightly elongated and tapered.
3. Prove and wash with water. Slash lengthwise or 3 diagonal cuts.
4. Bake at 375 f until done.
CHARACTERISTICS:
Crust texture hard and crisp
Colour golden brown

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BRIOCHE
{France}
Flour 250 Gms

Yeast 15 Gms
Milk 30 Ml
Eggs 2
Salt ½ Tsp
Butter 50 Gms
Powdered sugar 15 Gms
Water 15 Ml
Egg For wash
METHOD:
1. Sieve flour with sugar and salt.

2. Dissolve yeast in lukewarm water and make soft dough using all the ingredients.
3. Keep aside for 45 minutes till it proves.
4. Divide dough into 12 equal pieces, shape ľ of each piece into a ball and place in
brioche tins.
5. Firmly press a hole in the centre and place remaining piece of the dough shaped like
a ball in the centre.
6. Prove for about 30 minutes and brush with egg wash.
7. Bake at 180 C for 8 – 10 minutes.
CHARACTERISTICS:
Crust texture soft
Crumb texture soft and spongy
Colour golden brown

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BABA AU RUM
{France}
Flour 100 Gms

Yeast 5 Gms
Salt Ľ Tsp
Water + milk 50 Ml
Eggs 1
Fat 40 Gms
Sultanas 10 Gms
Sugar syrup 200 Ml
Rum 1 Tbsp
Sugar 5 Gms
METHOD:
1. Make sponge dough with flour, salt, water, yeast and milk.
2. Allow fermentation for 1 hour.
3. Whisk the egg and add to the sponge.
4. Melt butter/fat and add to the above sponge.
5. Grease baba moulds and sprinkle sultanas at the base of the mould and pour the
above mixture half full.
6. Prove for 30 minutes and bake at 350 f until done and remove from oven.
7. Make sugar syrup flavour with rum and soak the babas in it.
8. Remove from sugar syrup and serve in a dessert plate.
CHARACTERISTICS:
Texture crust soft
Texture crumb soft and spongy
Colour golden brown

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Croissants {Hungary-Budhapest}
The earliest story dates to 1686, during the Ottoman Turks
siege of Budhapest. Legend has it that a baker working late
at night heard the Turks tunneling under the walls of the
city and alerted the military. The military collapsed the tunnel in on the
Turks and eliminated the threat, saving the city. The baker baked a
Crescent shaped pastry in the shape of the Turk’s Islamic emblem,
the crescent moon, so that when his fellow Austrians bit
into the croissant, they would be symbolically devouring the Turks.
Flour 225 Gms

Butter 125 Gms
Milk 100 Ml
Yeast 10 Gms
Salt 3 Gms
Sugar 10 Gms
Eggs 1
Sugar syrup For glazing
METHOD:
1. Dissolve yeast in lukewarm milk with little sugar.

2. Rub in 30 gms of butter with flour.
3. Add egg, yeast mixture, salt, and knead to form soft dough.
4. Keep covered for fermentation – 1 hour.
5. Roll the dough into 12 x 8” rectangle; apply butter on 2/3rd rolled dough.
6. Fold into 3 and refrigerate for 15 minutes.
7. Repeat the process 2 more times.
8. Divide the pastry into halves leaving one half in the fridge.
9. Roll out 1 half into a rectangle 1/8” and cut into 6 squares. Cut each square into a
triangle starting with the base of the triangle roll loosely to form a cylinder.
10. Shape into a croissant.
11. Place croissants on a baking sheet.
12. Egg wash and prove it till double in size and bake at 400 f for 15 – 20 minutes.
CHARACTERISTICS:
Crust texture crisp

Crumb texture flaky and spongy
Colour golden brown

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SAVARIN AUX FRUITS {France}

{Name comes from the mould savarin which has hole at the center}
Flour 250 Gms

Yeast 15 Gms
Castor sugar 10 Gms
Milk 150 Ml
Butter 100 Gms
Eggs 2
Fresh fruits ½ Kg
Rum 30 Ml
Apricot jam 30 Gms
Almonds 60 Gms
Angelica 10 Gms
METHOD:
1. Sift flour and salt in a mixing bowl.

2. Dissolve yeast in warm milk, beat eggs, mix with flour and yeast mixture, mix well
and keep aside. When double than its original volume, cream butter and beat it into
the yeast mixture and place in a greased and dusted ring mould. Keep it for proving
till double in size.
3. Bake at 450 f for 15 minutes. When done, remove and soak in sugar syrup and fruit
juice.
4. Fill center with whipped cream and decorate with fruits.
CHARACTERISTICS:
Crust texture soft
Crumb texture soft, spongy and moist
Colour golden brown

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CRUSTY BREAD – UK
Flour 250 Gms

Yeast 6 Gms
Salt 4 Gms
Sugar 6 Gms
Egg white 6 Gms
Shortening 6 Gms
Water 140 Ml
METHOD:
1. Make soft and elastic dough with all the ingredients.

2. Keep it for bulk fermentation for 1 hour.
3. Shape it to desired shape (round, oblong, etc)
4. Make slits on top and prove the bread on a greased tray for 45 minutes.
5. Apply egg white wash on top and bake the bread at 210 C, first for 10 minutes with
steam, and another 20 minutes dry, till the bread turns to nice golden brown and
crisp.
CHARACTERISTICS:
Crust texture thick, crisp and leathery
Colour golden brown

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CURONE
Flour 300 Gms

Yeast 8 Gms
Salt 8 Gms
Water 150 Ml
Fat 2.5 Gms
Sugar 2.5 Gms
METHOD:
1. Dissolve yeast in lukewarm water.

2. Sieve flour with salt and mix all the ingredients to form hard dough. Keep it covered
for 1 hour.
3. Mould into a ring shape of 10”.
4. Prove for 30 minutes or until double in size.
5. Brush with lightly beaten egg whites.
6. Sprinkle with flour and make gashes on top with a sharp blade.
7. Bake at 400 f for 45 minutes or until done.
CHARACTERISTICS:
Colour golden brown

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VIENNA BREAD
Flour 100 Gms

Yeast 10 Gms
Salt 10 Gms
Sugar 30 Gms
Fat 30 Gms
METHOD:
1. To produce quality Vienna bread, the dough should be fully fermented but not over
aged.
2. Young dough will result in loaves with a tough rubbery crust, while loaves from over
fermented dough will have a hard brittle crust.
3. Vienna loaves are made up in great variety of shapes, the most popular being the
pointed shape. Vienna bread should have almost full prove before it is placed in the
oven.
4. The loaves are usually given 2-3 more diagonal cuts before being loaded into the
oven.
5. Sesame or poppy seeds are sometimes sprinkled on the loaves before baking (give
water wash before putting seed).
CHARACTERISTICS:
The interior characteristics of Vienna bread differ from pan bread. The grain is more open
with some holes, the crumb drier.
Testure is harsher.
The crust and crumb are more thoroughly baked than the pan bread, which accounts for the
fine flavour and taste.

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CAMPAGNE
Flour 200 Gms

Yeast 5 Gms
Salt 5 Gms
Water 100 - 120 Ml
METHOD:
1. Prepare hard dough using all the ingredients and keep covered for 1 hour.
2. Mould the entire dough into a round shape and place on a greased baking tray.
3. Prove for 30 minutes.
4. Brush lightly with beaten egg white.
5. Sprinkle with flour and make slashes horizontally and then vertically, on the top.
6. Bake at 400 f for 45 minutes.
CHARACTERISTICS:
Crust texture crisp
Crumb texture soft and open/coarse
Colour golden brown

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PUMPERNICKEL BREAD
Whole meal flour 150 Gms

Refined flour 150 Gms
Rye flour 150 Gms
Instant coffee 2 Tsp
Sugar 10 Gms
Yeast 15 Gms
Caramel 50 Gms
Salt 15 Gms
METHOD:
1. Sieve flour and salt.

2. Dissolve yeast in 50 ml of lukewarm water with coffee and sugar.
3. Blend together flour and yeast. Mix caramel and butter.
4. Knead to form smooth dough. Cover with a wet cloth for an hour till double in size.
5. Punch the dough down and rest for 10 minutes.
6. Shape into round o oval halves.
7. Place on a baking sheet; prove for at least 30 minutes.
8. Brush with beaten egg whites.
9. Give slashes on top with a sharp blade and bake at 375 f for 45 – 50 minutes.
CHARACTERISTICS:
Crumb texture soft and coarse
Colour golden brown

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PORTUGESE BREAD
Flour 150 Gms

Milk 12.5 Ml
Water 12.5 Ml
Eggs 1
Yeast 4 Gms
Sugar 4 Gms
Butter 12 Gms
Salt 3 Gms
Egg yolk For wash
METHOD:
1. Dissolve yeast in lukewarm milk/water with 5 gms of sugar.

2. Blend together flour, sugar, salt and butter.
3. Add dissolved mixture and eggs, and knead to smooth dough.
4. Keep covered for fermentation for 1 ½ hours.
5. Form a round loaf and place on to a well - greased casserole mould for 30 minutes or
until double in size.
6. Brush with egg yolk glaze and bake at 350 f for 45 minutes.
CHARACTERISTICS:
Crust texture hard
Crumb texture soft and coarse
Colour golden brown

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FOCCACCIA {Italy}
Flour 100 Gms

Fresh rosemary 2 -3 Sprig
Fresh yeast 20 Gms
Lukewarm water 100 Ml
Salt ½ Tsp
Olive oil 30 Ml
Freshly ground pepper 1/8 Tsp
METHOD:
1. Strip rosemary leaves from the stalks and pile 2/3rd of the leaves on the chopping
board and chop them fine.
2. Reserve some for topping.
3. In a small bowl, soak yeast in lukewarm water till it bubbles.
4. Put flour onto the work surface with the salt, make a well in the center and add the
chopped rosemary, dissolved yeast, 30 ml of the olive oil, freshly ground pepper and
the remaining water.
5. Gradually draw in flour with the scraper and work it into the other ingredients to
form a smooth dough (soft and sticky).
6. Sprinkle the dough and your hands with flour, and knead lifting the dough up and
throwing it down until it is very smooth, elastic and forms a ball.
7. Cover the dough with a damp towel and brush a large bowl with olive oil.
8. Once the dough has doubled in bulk, brush a swiss roll tray with olive oil.
9. Turn the dough onto a lightly floured work surface and knead with your hands.
10. Flatten the dough to fill the tin evenly. Cover the dough with a dry duster and let rise
in a warm place until puffed.
11. Heat the oven to 200 C. Brush the dough with remaining oil. Poke the dough with
fingers all over to form deep dimples and then with remaining rosemary.
12. Bake the Foccaccia in hot oven until crisp crusted and brown on top.
13. Cut or break into pieces, and serve warm as snacks or appetizer at an informal
supper.
CHARACTERISTICS:
Crust texture soft
Crumb texture close and spongy
Colour light golden brown

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PITA BREAD
Flour 4 Cups
Salt 2 Tsp
Sugar ½ Tsp
Dry yeast 1 Packet
Water 1Ľ Cup
METHOD:
1. Set the yeast working with 3 tbsp of warm water and the sugar.
2. When frothy, add the flour and salt. Mix to a stiff dough, then thoroughly knead until
smooth.
3. Cover with a wet cloth and leave it to rise until double.
4. Punch down, and then knead again until smooth.
5. Divide into 6 pieces and shape each piece into a ball. Roll each ball into a long oval of
about Ľ” thickness.
6. Cover and leave to prove. Then slide onto a greased baking sheet and bake at 475 f
for 15 minutes until puffed and golden brown.
7. Pita is usually cut in half and filled with broiled kebabs, chopped onions and
tomatoes.
CHARACTERISTICS:
Crumb texture hollow
Colour golden brown

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HARLEQUIN BREAD
{Greek}
Flour 200 Gms

Yeast 5 Gms
Salt A pinch
Sugar 5 Gms
Honey 10 Gms
Unsalted butter 10 Gms
Blackjack 1 Tsp
Water 140 Ml(approx.)
METHOD:
1. Divide the ingredients into 2, and make 2 batches of soft dough, one brown(with
blackjack), and other white.
2. Keep it for fermentation for 1 ½ hours.
3. Give knock-back and shape the bread by combining both the dough in different
pattern.
4. Set it in greased moulds and prove for 30 minutes.
5. Bake it at 210 C till done.
6. Cool, slice, and serve.
CHARACTERISTICS:
Crust texture soft
Crust colour golden brown
Crumb colour patterned

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CLOVER LEAF BREAD

Flour 150 Gms

Yeast 5 Gms
Salt 2 Gms
Milk 85 Ml
Soft unsalted butter 10 Gms
Egg wash A little
Poppy seeds If required
METHOD:
1. Dissolve yeast in milk. Add flour, salt and sugar, incorporate butter and knead well to
form smooth, soft and elastic dough.
2. Keep covered in a warm place till double.
3. Punch down and let it rise till double a second time.
4. Divide into 3 portions and form into smooth balls.
5. Brush melted butter over the inside of a round cake tin or a jelly mould.
6. Cluster 3 balls and place in the tin and let it proof.
7. Brush with egg wash and bake at 200 C till golden brown.
CHARACTERISTICS:
Crust texture soft
Colour golden brown

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GRISSINI
{Italy}
Bread flour 200 Gms

Malt syrup 2 Gms
Salt 4 Gms
Yeast 5 Gms
Water 120 Ml
(approx)
Grated parmesan 6 Gms
cheese
Sesame seeds For topping
METHOD:
1. Make soft and pliable dough with all the ingredients, except cheese seeds; mix in
grated cheese to the dough.
2. Keep it for fermentation for 45 minutes.
3. Divide the dough into 12, and roll into long strands.
4. Prove for 5 minutes and apply egg wash, sprinkle sesame seeds on top, and bake it at
190 C till golden brown in colour.
CHARACTERISTICS:
Crust texture crisp
Colour golden brown

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BLACK FOREST GATEAUX (Scwarlzwalder Kirshe Torte -German)


Grain sugar 120 Gms
Eggs 4
Cocoa powder 30 Gms
Fresh cream 400 Ml
Cherries 100 Gms
Vanilla essence 1 Tsp
Water for sugar solution 200 Ml
Sugar 100 Gms
Rum 50 Ml
METHOD:
1. Sieve flour with cocoa powder 2 – 3 times, to make the cocoa powder and flour mix
together very well.
2. Whip eggs with sugar till light and fluffy to ribbon consistency.
3. Fold in the flour mixture gently and thoroughly.
4. Pour the mixture into a greased and butter lined cake tin.
5. Bake it at 180 C for 15 – 20 minutes.
6. Cool thoroughly and slice into 3 – 4 layers.
7. Moisten slightly and sandwich the layers with sugar syrup (rum flavoured), and
whipped cream with some cherries in between.
8. Cover the top and sides completely with whipped cream and chocolate shaving.
9. Decorate the top with rosette of cream and cherries, and serve chilled.
CHARACTERISTICS:
Colour chocolate
The Black Forest region of southern Germany (Der Schwarzwald) is known for its sour
Morello cherries and for Kirsch, or Kirschwasser, a double-distilled, clear cherry brandy made from
them. It’s not surprising, then, that desserts made with both the cherries and the Kirsch are part of
the regional repertoire. Its German name is Schwarzwälderkirschtorte, Black Forest Cherry Torte
(torte is the German word for cake).The earliest version of the recipe possibly dates back to the late
16th century when chocolate was first integrated into cakes and cookies (and was extremely
expensive). The first “Black Forest Cake” was probably not a conventional cake but a dessert
comprising cooked cherries, cream, Kirsch and a biscuit—similar to the original berry shortcake.

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GATEAUX DE PEACHES
{France}
Genoese sponge 1 Round

Apricot jam As required
Peaches 1 Tin
Cream 150 Ml
Pistachio 30 Gms
METHOD:
1. Whip the cream with a little sugar.

2. Slit sponge lengthways in half.
3. Sprinkle liberally with syrup from peaches.
4. Spread some portion of the cream and place peaches chopped in the center.
5. Cover with second half. Sprinkle some more syrup and cover lightly with apricot jam.
6. Now cover completely with cream and pipe around the edges.
7. Coat sides of the cake with praline or toasted almonds.
8. Garnish the top with peach wedges and mint leaves, or pistachio nuts.
CHARACTERISTICS:
Texture soft, spongy, and moist
Colour white/light yellow

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EXOTIC FRUIT TORTE

Vanilla sponge 1 Round

FILLING
Kiwi 2
Orange 2
Chikoo 2
Black grapes 100 Gms
Apple 100 Gms
Pineapple 100 Gms
Papaya 100 Gms
Fresh cream 400 Ml
SYRUP
Passion fruit juice 50 Ml
Pineapple juice 50 Ml
Mango pulp 50 Ml
Sugar 100 Gms
Water 150 Ml
METHOD:
1. Cut sponge into 3 slices.

2. Prepare syrup by mixing all the ingredients.
3. Brush the syrup on the sponge till moist.
4. Apply cream on sponge mixed with chopped fruits.
5. Palette the cream mix on sponge and sandwich the cake.
6. Apply cream on top of cake, and reserve it to the refrigerator to chill.
7. Garnish with fresh cut fruits.
CHARACTERISTICS:
Texture soft, spongy, and moist
Colour white

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CHOCOLATE SOUFFLE WITH PRALINE

{France}
Chocolate 50 Gms
Milk 50 Ml
Cream 200 Ml
Sugar 100 Gms
Gelatine 10 Gms
Almonds (praline) 10 Gms
Sugar (praline) 25 Gms
Eggs 3
METHOD:
1. Grate chocolate and put in 100 ml milk.

2. Separate 2 egg yolks and whites.
3. Mix 1 whole egg and 2 yolks with 200 gms sugar.
4. Mix well and put on double boiler and stir.
5. Cook till it becomes warm and thick.
6. Remove from fire and add gelatine and mix well. Let it cool.
7. Whip 400 ml cream over ice cubes to a piping consistency and mix chocolate to
cooked yolk.
8. Add cream. Whip egg whites to a soft peak and mix to the cooked custard. Add
praline.
9. Mix and put in the greased moulds and set.
CHARACTERISTICS:
Texture soft and creamy
Colour chocolate

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LEMON SOUFFLE
{France}
Eggs 2
Sugar 60 Gms
Lemon juice 1 or 2
Pistachio As required
Cherries As required
Angelica As required
Gelatine 8 Gms
Lemon zest 1–2
Cream 75 Ml
METHOD:
1. Place yolk, sugar, lemon juice, and zest, whisk over bain marie until thick and creamy.
2. Soak gelatine, melt and add to the above custard. Cool, and add whipped cream and
egg white. Fold.
3. Add colour, if necessary.
4. Pour in moulds, and refrigerate. Decorate with whipped cream, cherries and
angelica.
CHARACTERISTICS:
Texture light and creamy
Colour light yellow

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SOUFFLE A LA MILANNAISE
Eggs 1
Sugar 40 Gms
Lemon juice ½
Gelatine 5 Gms
Lemon zest ½
Cream 70 Ml
METHOD:
1. Place yolk, sugar, and lemon juice, zest over a bain-marie and whisk until thick and
creamy.
2. Soak gelatine. Melt and add to the above custard. Cool and add whipped cream and
egg white. Fold.
3. Add colour, if necessary.
4. Pour in moulds and refrigerate.
5. De – mould when set; roll it over crushed biscuits and nuts. Decorate with whipped
cream.
CHARACTERISTICS:
Colour light yellow

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MOUSSE AU CHOCOLATE
{France}
Dark chocolate 125 Gms

Butter (unsalted) 50 Gms
Eggs 3
Sugar 50 Gms
Orange rind/ coffee For flavour
extract/ rum (any one
of these)
METHOD:
1. Melt chocolate in bain marie.

2. Incorporate butter and mix well.
3. Off the fire, add yolks.
4. Beat whites, adding sugar at the end.
5. Fold in chocolate mix.
6. Mousse can be flavoured either with coffee extract, chocolate, or rum.
7. It can be served in sundae canapés or champagne saucers.
CHARACTERISTICS:
Colour light chocolate

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BAKEWELL TARTS
Butter 50 Gms
Sugar 40 Gms
Egg 1
Flour 40 Gms
Almonds / cashew 15 Gms
nuts
Coconuts 15 Gms
METHOD:
1. Cream fat and sugar. Gradually add egg. Fold in ground almonds, flour, and coconut.
2. Line tart cases and bake half spread jam on the base. Top it with the filling and bake
at 150 C till firm to touch.
3. Remove and cool completely. Decorate with plain water icing, and half glazed
cherries.
CHARACTERISTICS:
Crust texture crisp and crumbly
Filling texture soft and crunchy

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TARTE TARTIN
{France}
For short crust pastry

Fat 55 Gms
Salt A pinch
Caramel
Sugar 50 Gms
Fat 20 Gms
Decoration
Apples (sliced) 2–3
METHOD:
1. Sieve the flour and salt and gradually add fat.

2. Rub very lightly with fingertips and thumb picking up the materials in each hand and
holding the flour and hand upwards.
3. When mixture comes to breadcrumb consistency, add little water and make dough.
4. Cover the dough with wet cloth.
5. Melt sugar and fat in a pan, till it forms light caramel. Pour the caramel in a pastry tin.
6. Arrange sliced apples on the top of the caramel.
7. Roll out the dough and cut to the size of pastry tin.
8. Cover the apples with rolled pastry.
9. Bake at 135 C for 30 – 40 minutes. When it is baked, take out from the oven. Let it
cool and un – mould.
10. Serve hot.
CHARACTERISTICS:
Crust texture crisp and brittle
Filling texture soft and crunchy
Colour golden brown

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SABLE
Icing sugar 75 Gms

Castor sugar 10 Gms
Butter 100 Gms
Margarine 75 Gms
Flour 250 Gms
Egg white 1
Salt A pinch
METHOD:
After combining all the above ingredients, shape into a rope, egg wash and roll in sugar. Cut
and arrange on trays.
Bake at 200 C till done.
CHARACTERISTICS:
Crust texture crisp
Crumb texture crumbly
Colour golden brown

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SHORT BREADS
Flour 100 Gms

Corn flour 15 Gms
Ground rice 15 Gms
Butter 125 Gms
Sugar 90 Gms
Egg 1
METHOD:
1. Mix all ingredients to smooth dough.

2. Roll out and cut shapes with the help of a cutter.
3. Bake at 160 C for 15 – 20 minutes.
CHARACTERISTICS:
Crust texture crisp
Crumb texture crumbly
Colour golden brown

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SHORT BREAD DROPS

Fine sugar 60 Gms

Butter 90 Gms
Egg yolk 1
Flour 120 Gms
Vanilla essence Few drops
METHOD:
1. Combine all ingredients well.

2. Pipe into fingers or rosettes.
3. Bake at 190 C till done.
CHARACTERISTICS:
Crust texture crisp
Colour golden brown

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CHOCOLATE CREAM PUFF

For choux paste

Margarine or butter 50 Gms
Eggs 2–3
Water 100 Ml
For filling
Chocolate confectioner’s 200 Gms
custard
For topping
Melted chocolate / flat icing 75 Gms
METHOD:
1. Heat butter and water in a thick saucepan and bring to a boil.

2. Remove from fire and add all the sieved flour at one time. Mix well.
3. Return to fire and cook, beating all the time till the mixture leaves the sides of the
pan. Remove from fire and cool.
4. Add lightly beaten eggs, one by one, beating all the time till the mixture becomes
smooth and soft, but remains firm enough to pipe. Add vanilla essence.
5. Fit a pastry bag with plain tube and fill in the choux paste.
6. Pipe out round mounds of the paste of about 1 ½” in diameter onto a greased baking
tray.
7. Bake at 215 C for 10 minutes and 190 C until mounds are well browned and very
crisp.
8. Remove from the oven and let it cool slowly in a warm place.
9. When cool, cut a slice from the top of each cream puff, fill with chocolate flavoured
pastry cream using a pastry bag with a star nozzle.
10. Replace tops and dust with sweet cocoa or cover it with melted chocolate / chocolate
flat icing.
11. Serve with chocolate sauce.
CHARACTERISTICS:
Filling texture light and creamy
Crust texture crisp
Colour golden brown

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BAKLAVA – {GREECE}
For phyllo dough

Flour 500 Gms
Salt A pinch
Butter(Goat’s) 100 Gms
Eggs 2
Cold water To make the Dough
Filling
Walnuts 100 Gms
Castor sugar / brown sugar 50 Gms
Melted butter 100 Gms
Pistachio(specially grown) 100 Gms
Ground cinnamon 1 Tsp
Ground cloves 1 Tsp
Honey syrup
Sugar 100 Gms
Water 125 Ml
Lime juice 15 Ml
Honey 10 Ml
Orange flavoured water 30 Ml
METHOD:
1. Make phyllo dough with the above ingredients, rest for 30 minutes and make thin
sheets.
2. Lay a towel on a work surface, sprinkle it lightly with water. Unroll the phyllo sheets
on the towel and cover with a second damp towel to prevent them from drying out.
3. Melt the butter in a small saucepan, brush the baking tin with a little melted butter.
Take one sheet of phyllo pastry and line the tin with it, folding over one end to fit.
4. Brush the phyllo with melted butter and gently press it into the corners and sides of
the tin.
5. Lay another sheet of phyllo sheet on top. Brush with butter and press it into the tin
as before. Continue layering the phyllo sheet, buttering each sheet until 1/3 rd has
been used.
6. Scatter half the nut filling over the phyllo.
7. Layer another 1/3rd of the sheets in the tin, buttering each one and pressing into the
sides and corners as before.
8. Then sprinkle the remaining nut filling on top.

__________________________________________________________________________________
9. Layer the remaining sheets, buttering them and pressing them as before.
10. Trim off excess phyllo with a small knife.
11. Brush the top sheet with butter, and pour any remaining butter over the top.
12. With a small knife cut diagonal lines, half inches deep in the phyllo to mark out 1 ½”
diamond shapes.
13. Do not press down on the layered phyllo while cutting.
14. Bake on a low shelf in the hot oven until golden. The skewer inserted in the center
should be hot to touch.
FILLING:
1. Coarsely chop the pistachio with chef’s knife or a food processor, and chop the
walnuts.
2. Set aside 3 – 4 tsp of chopped nuts for decoration. Put the remaining in a
medium bowl with the chopped walnuts, sugar, cinnamon and cloves. Stir to
combine.
SYRUP:
1. Put the sugar and water in a medium saucepan and heat until dissolved, stirring
occasionally.
2. Pour in honey, and stir to mix. Boil without stirring until the syrup reaches the
soft ball stage.
3. Remove the syrup from the heat, and let cool to lukewarm temperature.
4. Squeeze the juice from the lemon and add it to the syrup. Stir in the orange
flavoured water and 1 tsp vanilla essence.
5. Remove the baking tin from the oven and immediately pour the cooled syrup
over the hot pastries.
6. Cut along the marked lines in the phyllo.
7. Cut through the marked lines completely. Carefully life out the pastries with a
palette knife and arrange them on each dessert plate.
8. Sprinkle the top of each pastry with the reserved chopped pistachios.
CHARACTERISTICS:
Crust texture crisp
Crumb texture flaky and slightly syrupy
Colour golden brown

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TIRAMISU – {ITALY}
Egg yolks 5
Egg whites 7
Mascarpone cheese 500 Gms
Kahlua 60 Ml
Coffee extract 200 Ml
Sugar 100 Gms
Lady fingers (ginger 25 Pieces
biscuits)
Cocoa powder 20 Gms
METHOD:
1. Cream mascarpone cheese and add kahlua to it.

2. Divide sugar into 2 and beat one half with the egg yolks to form sabayon, and the
other half with the whites to form meringue.
3. Add the sabayon into the mascarpone cheese, and fold.
4. Then add the meringue and fold.
5. Soak lady fingers in coffee extract and set as a base. Then put some mixture, and
another layer of soaked lady fingers.
6. Level the top with the mixture and cool for 1 hour.
7. Garnish with cocoa powder.

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Ladyfinger
Egg yolks 3 No
Egg whites 4 No
Egg whole 1 No
Sugar 85 Gms
Flour 55 Gms
Method:
1. Whip the egg yolks and the whole egg by hand just to combine power and reserve
2. Whip the egg whites until frothy and gradually add the sugar and continue to whip
until stiff peaks formed, spoon about 1/3 of the whites into separate bowl. Fold the
egg yolk mixture into the remaining whites. Fold in the flour, fold in the reserved egg
whites
3. Immediately pipe or spread the batter into desired shape.
4. Bake at 200c for 10 minutes
CHARACTERISTICS:
Filling texture light and creamy
Colour cream

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PLUM BLOSSOM AND SNOW

Apple 2
Bananas 2
Eggs 2
Sugar 100 Gms
Milk 50 Ml
Corn flour 50 Gms
Water 50 Ml
METHOD:
1. Peel and core the apples and bananas into thin diagonal slices.
2. Arrange alternatively into layers on an ovenproof dish.
3. Separate the yolks and the whites. Mix together the yolks, sugar, milk, water and
cornstarch.
4. Heat the mixture over gentle heat till it thickens, and is smooth.
5. Pour it over the fruits.
6. Beat egg whites until stiff and pile on top of the custard.
7. Bake at 222 C for about 10 – 15 minutes, and serve.
CHARACTERISTICS:
Crust texture snowy
Crumb texture soft and crunchy

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PASTEL DE MAZAANA – SPAIN

Butter 20 Gms
Sugar 250 Gms
Flour 120 Gms
Baking powder ½ Tsp
Egg 1
Mint 5 Gms
Cinnamon 2 Gms
Cooking apples 4 Gms
METHOD:
1. Pre – heat oven to 350 F.

2. Grease the bottom of a baking dish with butter.
3. Mix the flour, sugar, and baking powder in a bowl and bind well with egg.
4. Mix the chopped mint leaves and cinnamon in a bowl, add apples, and toss till all the
slices are coated evenly.
5. Arrange these slices in the baking dish, over lapping each other, and spread the flour
mixture over them.
6. Bake for about 45 minutes until the top is crusty.
7. Remove from the oven, cover with foil, and set aside to cool.
8. Serve at room temperature accompanied with whipped cream.
CHARACTERISTICS:
Crust texture crisp and crumbly
Crumb texture moist and crunchy

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CREPE SUZETTE

Eggs 1
Salt A pinch
Milk 150 Ml
Water 50 Ml
Oranges 4
Olive oil 1 Tsp
Butter 60 Gms
Sugar 60 Gms
Cointreau 15 Ml
Lime 1
METHOD:
1. Sift flour in a bowl. Add salt, milk, and mix well.

2. Add beaten eggs, a little orange juice, and enough water to make a fairly thin water
strain. Rest.
3. Melt a little butter in a non – stick pan. Add a spoonful of batter and swirl the batter
around so the batter spreads evenly.
4. Reverse the crepe for a few seconds, and remove. Keep aside.
5. Prepare sauce by boiling orange juice, lime juice, sugar, and the remaining butter, till
the sugar dissolves.
6. Cut the zest of orange into very fine juliennes, and add to the sauce.
7. Add cointreau.
8. Coat each pancake on either side, and fold in quarters.
9. Place in serving dishes and pour sauce over.
10. Flambé just before serving, accompanied with ice cream.
CHARACTERISTICS:
Texture soft
Colour light orange

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CREME BRULEE
Milk 75 Ml
Cream 40 Ml
Eggs 1
Castor sugar / brown 15 Gms
sugar
METHOD:
1. Boil the cream and milk.

2. Beat the eggs, sugar and essence till the sugar dissolves.
3. Combine the milk with this and stir well.
4. Strain and pour onto an ovenproof dish.
5. Place in a water bath and bake in a moderately hot oven for about 1 hour (till the
custard is set).
6. Keep aside to cool. Refrigerate well.
7. Sprinkle the top with remaining castor sugar / brown sugar, and flash in the
salamander for sugar to caramelise just before service.
CHARACTERISTICS:
Texture soft and creamy
Colour creamy yellow

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APFEL/APPLE STRUDEL – GERMANY

Flour 225 Gms

Eggs 1
Melted butter 90 Ml
Warm water 150 Ml
Salt To taste
For filling
Apple 4
Raisins 100 Gms
Walnuts 100 Gms
Sugar 175 Gms
Lime 1
Fresh bread crumbs 2 Slices
Icing sugar 50 Gms
METHOD:
1. Sieve flour and make a well.

2. Beat egg mix with water and melted butter.
3. Pour in the middle of the flour and gradually knead to form smooth dough.
4. Leave covered in a warm place for about 1 hour.
5. Cover a table with a thin cloth, dust with flour.
6. Place dough in center and lightly roll with a rolling pin.
7. Now with the help of your knuckles, stretch the dough carefully from the center
outwards until very thin.
8. Now spread the filling leaving a broad margin.
9. Lightly roll by turning on itself with the help of the cloth.
10. Cut Ľ” deep gashes at intervals.
11. Bake at 180 C till the top turns brown.
12. Remove, and dredge heavily with icing sugar.
13. Cut slices and serve hot or cold, with custard or cream.
CHARACTERISTICS:
Crust texture crisp
Crumb texture flaky
Filling texture moist and crunchy
Colour golden brown

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PITHIVIER
Fat 50 Gms
Sugar 50 Gms
Eggs 1
Ground almonds 50 Gms
Puff pastry made with 250 gms of Flour
METHOD:
1. Roll pastry and cut into 2 large rounds.

2. Prepare filling with the above ingredients by creaming them together.
3. Spread the filling in the center of one disc of pastry and glaze the sides with egg
wash.
4. Put the 2nd disc on top and neatly pinch the edges.
5. Glaze with egg wash and slash lightly with a sharp knife.
6. Bake at 400 f for about 30 minutes.
CHARACTERISTICS:
Crust texture crisp
Crumb texture flaky
Colour golden brown

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SORBETS
Sugar 100 Gms

Water 100 Ml
Fruit juice / pulp As needed
METHOD:
1. Make syrup by heating sugar and water, and cool.

2. Prepare the desired flavouring as indicated in the variations below.
3. Mix the syrup with the remaining ingredients, chill well, and freeze in the ice cream
maker according to the manufacturer’s instruction.
VARAITIONS:
 Mango sorbet:
Strained mango puree 125 Ml

Lemon juice 6 Ml
Water 25 Ml
METHOD:
1. Mix mango puree with lemon juice and water.

2. Add the prepared syrup and freeze.
 Pineapple sorbet:
Fresh pineapple 125 Gms

chunks
Water 30 Ml

__________________________________________________________________________________
METHOD:
1. Poach pineapple in the syrup. Puree it and pass through a sieve.

2. Add water as required, and freeze.
 Lemon sorbet:
Grated lemon 1 Gm
zest
Lemon juice 40 Ml
Water 30 Ml
METHOD:
1. Boil the zest with syrup.

2. Cool, strain and with the juice.
3. Freeze.
 Strawberry sorbet:
Frozen strawberries 450 Gms

Lemon juice 1 Tbsp
Caster sugar 100 Gms
Egg whites 2
METHOD:
1. Reserve the liquid from the thawed strawberries and make up to 300 ml with cold
water.
2. Puree the strawberries in a blender or food processor with 150 ml of the strawberry
liquid, and the lemon juice. Sieve and keep on one side.
3. Put the sugar and the remaining strawberry liquid in a pan and heat gently until the
sugar is dissolved. Boil for 10 minutes and cool.
4. Combine the strawberry puree with the cooled syrup and mix well.
5. Pour into the freezer until half frozen.

__________________________________________________________________________________
6. Transfer the mixture to a bowl and mash well with a fork until smooth. Whisk the egg
whites, and fold into the mixture.
7. Return to freezer till solid.
8. Transfer to refrigerator and serve decorated with strawberries.
CHARACTERISTICS:
Texture grainy
Colour according to the flavour

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VANILLA DECORATIVE COOKIES

Butter 150 Gms

Icing sugar 75 Gms
Flour 225 Gms
Jam 50 Gms
Marzipan 150 Gms
Fondant 100 Gms
Chocolate 50 Gms
METHOD:
1. Combine butter and sugar. Add flour and vanilla essence.

2. Reserve the mix in chiller for about 10 – 15 minutes.
3. Roll out to 5 mm thickness.
4. Cut in desired shapes and bake at 180 C for 15 minutes.
5. Cool the cookies and apply jam.
6. Cut marzipan to desired shape and stick on the cookies.
7. Melt fondant, pour on cookies, set and trim off excess fondant.
8. Decorate with melted chocolate piping.
CHARACTERISTICS:
Texture crisp and crumbly
Colour colour of fondant

__________________________________________________________________________________
MARASCHINO SYRUP
Water 430 Ml
Sugar 340 Gms
Orange 1
Maraschino liqueur 90 Ml
METHOD:
1. Place water, sugar and orange pieces in a saucepan.

2. Bring to a boil and cook for about 2 minutes or until all of the sugar has dissolved.
3. Remove from heat, strain, and add the maraschino liqueur.
CHARACTERISTICS:
Texture syrupy
Colour light, orange red

__________________________________________________________________________________
CREME PATISSERIE
(PASTRY CREAM CONFECTIONERS CUSTARD)
Milk 250 Ml
Sugar 125 Gms
Eggs 2
Flour 25 Gms
METHOD:
1. Combine sugar, eggs, flour, and vanilla essence to a smooth paste.

2. Pour boiling milk over this, and stir well.
3. Return to flame and cook out stirring well without forming lumps.
4. Remove and add 1 tsp of butter. Cool and use as required.
CHARACTERISTICS:
Colour light yellow

__________________________________________________________________________________
LEMON GLAZE
Gelatine 1 Tsp
Cold water 60 Ml
Strained lemon juice 120 Ml
Simple syrup 60 Ml
Tartaric acid Ľ Tsp
METHOD:
1. Soak and melt gelatine. Stir in lemon juice, simple syrup, and tartaric acid solution
into the dissolved mixture.
2. Use glaze on cakes as soon as it shows signs of thickening.
3. If it is too thick, re – heat.
CHARACTERISTICS:
Texture thick and syrupy
Colour light yellow

__________________________________________________________________________________
COCONUT TART FILLING

Sugar 60 Gms
Butter 30 Gms
Honey 30 Ml
Eggs 1
Flour 10 Gms
Milk (optional) 40 Ml
Grated coconut 25 Gms
METHOD:
1. Cream butter and sugar, and add honey gradually.

2. Add egg. Fold in flour, and lastly add in milk and grated coconut.
3. Fill in half baked tart cases and bake at 150 C.
CHARACTERISTICS:
Texture soft and crunchy

__________________________________________________________________________________
TART FILLINGS
LEMON CURD
Lime 3
Sugar 100 Gms
Butter 50 Gms
Eggs 3
METHOD:
1. Melt sugar and butter. Whisk eggs and add to the above melted mixture. Pour warm
lime mixture over, and blend well.
2. Strain. Return to fire, and cook till thick.
3. Cool and use as required.
CHARACTERISTICS:
Colour bright yellow

__________________________________________________________________________________
CHOCOLATE GLAZE
Cocoa powder 1 Tbsp

Water 4 Tbsp
Fat 1 Piece
Icing sugar 150 Gms
METHOD:
1. Melt cocoa powder with water over flame, switch off and add butter.
2. Let the butter melt. Slowly incorporate icing sugar, little at a time.
3. Use this as a glaze on any surface.
CHARACTERISTICS:
Texture thick and runny
Colour shiny chocolate

__________________________________________________________________________________
CROISSANTS
Ingredients Quantity Units
Flour 225 Gms
Butter 125 Gms
Milk 50-75 Ml
Yeast 10 Gms
Salt 3 Gms
Sugar 10 Gms
Eggs 1 No.
METHOD-
 Dissolve yeast in lukewarm milk with sugar.

 Rub in 30 gms of butter with flour and egg, yeast mix, salt and knead to form a soft
dough.
 Keep covered for fermentation for 1 hour.
 Roll out the dough into 12’’ * 8’’ rectangle, apply butter on 2/3 rd rolled dough, fold
into three and refrigerate pastry for 15 minutes.
 Roll again and fold into half, leaving half in the refrigerator.
 Roll out one half into a rectangular 1/8th and cut into 6’’ square and cut each square
into triangle.
 Starting with the base of the triangle roll loosely to form a cylinder and shape into
croissants.
 Place the croissants on a baking sheet, prove it till double in size, give egg wash and
bake at 400⁰ f for 15-20 minutes.
CHARACTERISTICS
 Texture(crust) – Crisp
 Texture(crumb) – flaky & Spongy
 Colour – Golden brown

__________________________________________________________________________________
DANISH PASTRY
Flour 225 Gms
Margarine 170 (140+30) Gms
Egg 1 No.
Milk 50 Ml
Salt ½ Tsp
Fresh yeast 10 Gms
Vanilla essence ľ Tsp
Mixed fruits 50 Gms
Sugar for syrup 30 Gms
Egg 1 no. For brushing
METHOD
 Sieve flour with salt.

 Mix yeast in lukewarm milk with a pinch of sugar.
 Cream 30gms of margarine with the powdered sugar and rub in the flour.
 Make a bay, add milk and yeast which is already soaked, egg, vanilla essence, make a
smooth and a soft dough.
 Keep the dough covered with a wet cloth for 30 minutes.
 Roll the dough as thin as possible and spread remaining margarine over it, fold and
keep covered for 15 minutes.
 Roll into 1/3rd thickness.
 Cut and give different shapes.
 Keep on the greased baking sheet and keep for 30 minutes or till double in size.
 Brush with beaten egg. Put fruits on top and bake at 400⁰ f for 15-20 minutes or till
golden brown in colour.
 Remove and brush with sugar syrup when it is still hot.
Filling
 Mix fruits, fresh cream, confectioner’s custard and lemon curd.
CHARACTERISTICS
 Texture(crumb) – flakey & soft

 Texture(crust)- crisp
 Colour- golden brown

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SWEET SHORT CRUST PASTRY

Flour 100 Gms
Fat 50 Gms
Salt A Pinch
Powdered 30 Gms
sugar
Egg ½ no.
METHOD(Rubbing Method)
 Rub fat & powdered sugar (with salt) till light & fluffy.
 Add slightly beaten egg gradually & keep creaming till smooth.
 Fold in flour gently & make soft dough.
 Keep the dough covered in the refrigerator for 20 min.
 Use as required.
 Baking temperature 160-180⁰ C.
CHARACTERISTICS
 Texture – crisp & brittle

 Colour – golden brown

__________________________________________________________________________________
YORKSHIRE CURD TART

Flour 100 Gms
Fat 50 Gms
Salt A Pinch
Powdered 25+30 Gms
sugar
Egg 1½ no.
Curd 50 Ml
Milk 60 Ml
Lemon zest A Pinch
METHOD (Rubbing Method)
 Rub fat & powdered sugar (with salt) till light & fluffy.
 Add slightly beaten egg gradually & keep creaming till smooth.
 Fold in flour gently & make soft dough.
 Keep the dough covered in the refrigerator for 20 min.
 Use as required, docking should be done (i.e prick the dough before putting in oven)
 Blind Bake at a temperature of 160-180⁰ C.
Filling
 Mix egg with sugar, curd, milk, lemon zest and little cooking cream.
CHARACTERISTICS
 Texture(crumb) – crumbly
 Texture(crust)- hard crust
 Colour – golden brown tart
Yellow filling
Yoghurt – Streptococcus Thermophilus and Thermobacterium Bulgaricun

It was discovered by the Russian biologist Metchnikoff

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IHM- BANGALORE Bakery Recipes 3rd Yr 1

Sl. No RECIPES Page no.

Bakery Recipes IHM BANAGLORE Page 1 of 58

Bakery Recipes IHM BANAGLORE Page 2 of 58

Flour 200 Gms

Texture (crust) soft Baking time : 15-20 mts

Bakery Recipes IHM BANAGLORE Page 3 of 58

INGREDIENTS QUANTITY UNIT

Flour 250 Gms

1. Make soft dough.

Crust texture crisp

Crumb texture crisp and crumbly

Colour golden brown

Bakery Recipes IHM BANAGLORE Page 4 of 58

Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

1. Sieve the flour and make a well.

Crust texture crisp and leathery

Crumb texture open and coarse

Colour golden brown

Bakery Recipes IHM BANAGLORE Page 5 of 58

PETIT PAIN A LA FRANCHAISE

Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Flour 250 Gms

Crust texture hard and crisp

Crumb texture open and coarse

Colour golden brown

Bakery Recipes IHM BANAGLORE Page 6 of 58

Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Flour 250 Gms

1. Sieve flour with sugar and salt.

Crust texture soft

Crumb texture soft and spongy

Colour golden brown

Bakery Recipes IHM BANAGLORE Page 7 of 58

Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Flour 100 Gms

Texture crust soft

Texture crumb soft and spongy

Colour golden brown

Bakery Recipes IHM BANAGLORE Page 8 of 58

Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Flour 225 Gms

1. Dissolve yeast in lukewarm milk with little sugar.

Crust texture crisp

Bakery Recipes IHM BANAGLORE Page 9 of 58

SAVARIN AUX FRUITS {France}

Recipe for 4 portions:

INGREDIENTS QUANTITY UNIT

Flour 250 Gms

1. Sift flour and salt in a mixing bowl.

Crust texture soft

Crumb texture soft, spongy and moist

Colour golden brown

Bakery Recipes IHM BANAGLORE Page 10 of 58

INGREDIENTS QUANTITY UNIT

Flour 250 Gms

1. Make soft and elastic dough with all the ingredients.

Crust texture thick, crisp and leathery