New Cakes Menu Feb 2019

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Looking for the perfect cake? At Hendrickx Belgian Bread Crafter, each of our cakes is individually crafted by one of our Pastry Chefs, using only the best natural ingredients. The Classic Cakes Collection: Gros Mignon Chocolate: chocolate génoise - chocolate butter cream - chocolate ganache - serves 6-8 - 37.00 / serves 10-12 - 65.00 / serves 20 - 85.00 Extreme Chocolate : chocolate génoise - chocolate butter cream - chocolate ganache - covered in chocolate plaques - serves 6-8 - 40.00 / serves 10-12 - 75.00 Nutcracker: Hazelnuts génoise - hazelnut butter cream - chocolate and caramel ganache with pieces of caramelized hazelnuts - serves 6-8 39.00 / serves 10-12 - 70.00 Citron: Lemon génoise - lemon butter cream - lemon curd - royal glaçage - serves 6-8 38.00 / serves 10-12 - 70.00 St Honoré: Puff pastry - caramelized choux - chibouste and whipped creams - 55.00 Paris-Brest: Choux pastry filled with praliné cream and sliced almonds - 40.00 Javanais: Layers of almond biscuit - moka butter cream - chocolate ganache - Gluten free - starts at 25.50 pax 4 Mille-feuilles - Napoleon: starts at 34.00 pax 4 Icelandic Lava Cake Gluten Free: chocolate lava cake with hazelnut flour - apricot jam - Gluten free - serves 8 - 37.00 Blood Orange Vegan and Gluten Free cake: almond flour - blood orange - EVOO - serves 8 - 37.00 Customized cake: also available in Gluten Free Select your favorite Génoise: Belgian Dark Chocolate, Hazelnuts, Moka, Pistachio, Vanilla, Raspberry, Lemon Select the filling: Butter cream: Chocolate, Hazelnuts, Moka, Pistachio, Vanilla, Raspberry, Lemon, Speculoos, Caramel OR Lemon curd OR raspberry jam OR Chocolate mousse Tell us about the occasion to select the perfect cake decoration: Select the size: Gros Mignon - serves 6-8 - starts at 37.00 Royal - serves 10-12 - starts at 65.00 Imperial - serves 16 to 20 - starts at 85.00 Individual pastries Eclairs 5.95 Also in mini version Javanais 8.50 Gluten Free - Almond flour Napoléon 8.50 Also in mini version Icelandic Lava Cake 7.50 Gluten Free - Hazelnut Flour Vegan Blood Orange Cake 7.50 All natural ingredients! Paris-Brest 7.50 Mignon 6.95 Chocolate - Raspberry - Pistachio - Mocha Lemon Tartelette 5.95 Fruit Tartelette 6.50 Varies with the season Macaron 3.25 Gluten Free - Almond flour - 15 flavors Cannelé 2.05 Home-made Belgian Chocolates: Home-made hazelnuts rochers. Triple Chocolate Truffles. So much healthier and tastier than Chocolate ganache, covered with Ferrero! Belgian dark chocolate and dusted with extra brut cocoa powder bag of 2: 7.50 box of 6: 25.00 bag of 2: 5.50 bag of 4: 10.00 box of 6: 15.00 Ask about customized packaging. Do not hesitate to call us or e-mail us Hendrickx Belgian Bread Crafter - 100 E Walton St - Chicago, IL 60611 Tel: 312 649 6717 [email protected] www.hendrickxbakery.com .

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Hier Finden Sie Eine ABC Liste Zum Thema Gebäck Bis Dann
Hier finden Sie eine ABC Liste zum Thema Gebäck Bis Dann Jacqueline D. Bloggerin von https://aktivierungen.blogspot.com https://soziale-betreuung.blogspot.com https://beschaeftigungsarten.blogspot.com ABC Liste - Gebäck Tipp: Eine Erweiterung dieser Aktivierung wäre, nach zufragen - wie wird ... zubereitet , oder Bilder von den jeweiligen Gebäckstücken oder vielleicht Probierstückchen. A: Aachenerprinten, Agathabrot, Agathabrötli, Allerheiligenstriezel, Allerseelenbreze, Allerseelenzopf, Allianztorte, Almendrado, Almnuss, Almnussen, Amaretti, Amaretto, Amerikaner, Ammonplätzchen, Ananastorte, Anisbogen, Anisplätzchen, Apfelkuchen, Apfelsinentorte, Apfelstrudel, Apfeltasche, Aranygaluska, Arme Ritter, Arraksboll, Arraksbullar, Arraksbulle, Auflauf, Ausgezogene, Ausgezogenerapfelstrudel, Auszogne B: Backwerk, Bagel, Baiser, Baklava, Bamberger, Bambergerhörnchen, Bambergerhörnla, Banburycake, Baranki, Barches, Bärentatzen, Basler Läckerli, Basler Leckerli, Bätscher, Bauern Krapfen, Bauernbrot, Baumkuchen, Bbaqlawah, Beigel, Beignet, Beiju, Bejgl, Belgischewaffel, Berliner, Berliner Bobbes, Berliner Brot, Berliner Pfannkuchen, Bethmännchen, Beugel, Bienenstich, Birnbrot, Birnweggen, Biscuit, Biskotte, Biskuit, Biskuitrolle, Biskuittörtchen, Bismarckeiche, Bisquit, Blätterteig, Blätterteigbrezel, Blechkuchen, Bobbes, Bombe, Bougatsa, Bovaise, Braunekuchen, Brezel, Brioche, Brot, Brötchen, Brötli, Brottorte, Brunnenkuchen, Bubliki, Buchedenoel, Buchtel, Buchteln, Burgerbrezel, Buttercremtorte, Butterkeks, Butterteig C: Canele, Cannolo, Cantuccini,
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Decadent Cake Balls Soaked in a Rich and Flavorful Syrup
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HOLFOB I DAY BAKINGOPENER Sugar Rush HOW LOS ANGELES CHEF DAVID LEFEVRE’S LOVE OF HIS MOM’S CHRISTMAS TREATS INSPIRED A CHARITABLE HOLIDAY COOKIE SWAP THAT HAS FANS MARKING THEIR CALENDARS. BY JANE SIGAL PHOTOGRAPHS BY JOHN KERNICK EINKORN SHORTBREADS, P. TK CHOCOLATE PEPPERMINT MARSHMALLOW COOKIES, P. TK KEY LIME MACARONS, P. TK SPICED ITALIAN PECAN MERINGUES, P. TK CHRISTMAS MORNING BISCOTTI, P. TK food stylist: simon andrews; style editor: suzie myers suzie editor: style andrews; simon stylist: food FOLLOW US @FOODANDWINE 1 DECEMBER 2017 Holiday Baking Cookie Swap ODAY DAVID LEFEVRE is a cookie pro, but the memory of his mother’s cookie exchange gave him the there was a moment when his family idea of doing his own swap, for a good cause: On one night endured a mild panic about who would roll, in December, a group of prominent chefs across L.A. would cut and shape the holiday treats known as serve plates of bartered cookies at their restaurants, with St. Nicholas Day letters. “When I was proceeds going to the Los Angeles Regional Food Bank. growing up in Wisconsin, my mother always He reached out to friends, like Ted Hopson, his old sous- made them at Christmas,” says the chef who’s currently the executive chef and co-owner of Los Angeles chef, who owns a trio of beachside spots: The The Bellwether in Studio City, and Della Gossett, a cook he TArthur J, Fishing with Dynamite and Manhattan Beach Post. knew from his days working for Charlie Trotter and who now He recounts how his mom baked an almond cream–filled heads up the pastry kitchen at Spago Beverly Hills.
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Bakery Packet
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Pastries Viennoiseries Viennoiseries
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ABL Wholesale Product Catalogue Draft V6.Indd
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Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical
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PASTRY Retail Product List Year 2020
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Decorated Cake Price List
Z Bakery Order Form (Please Print) Inscription: Special Instructions: Decal: Special Colors: Please note: • Prices include white icing or NY Buttercream frosting, DECORATED CAKE border, flowers, icing balloons and simple writing. • Any plastic images will result in an additional charge of PRICE LIST $5, edible images on the cake will result in an additional charge of $10, and drawings are $15 or more. • In high temperatures, please keep cakes in an air-conditioned car or refrigerator. • We are not responsible for cake damages after pick-up. Conveniently Located in the Marketplace Located in the Lower on Zehnder’s Lower Level Level of Zehnder’s Restaurant Prices Subject to Change 730 S. Main St Frankenmuth, MI 800-863-7999 Phone: 989-652-0467 www.zehnders.com WWW.ZEHNDERS.COM Choose Your Cake... Z Bakery Cake Size Serves Price 4” Round .....................................2 ..............................$4.50 6” Round ................................... 6-8 .............................$7.95 Order Form 6” Round .................................. 8-10 ..........................$16.95 8” Round ................................. 10-20 .........................$24.95 Guest Name: 10” Round ............................... 30-50 .........................$45.95 12” Round ............................... 60-70 .........................$53.95 Address: 14” Round ..................................92 ...........................$69.95 1/4 Sheet ....................................24 ...........................$26.95 Day & Date Wanted: Pickup Time: 1/2
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Bloomers-Bakery-Brochure.Pdf
ACTUAL ARTWORK:Layout 1 18/10/10 09:25 Page 1 Unit 3c Soulton Road Industrial Estate Unit 10, Rivulet Road Wem, Shropshire SY4 5SD Wrexham LL13 8DL Tel: 01939 236200 Tel: 01978 265064 Fax: 01939 236375 Order Line: 01978 355090 Mobile No. 07576 613210 All orders must be placed before 3:00pm the day before they are required. Any orders after 3:00pm cannot be guaranteed. We reserve the right to deny supply to customers with outstanding accounts. All sizes, shapes, colours and designs indicated in this brochure are approximate and we reserve the right to change them without prior notice. However every accommodation will be made to ensure our customers are not inconvenienced in any way. Brochure design by ENSO Design Communications 07974 773685 ACTUAL ARTWORK:Layout 1 18/10/10 09:26 Page 3 Cream Nutty Fresh Cream Scone One of our excellent plain scones with a fresh cream filling and a dusting of icing Who we are sugar. Superb value. Light puff pastry with fresh cream filling and a generous sprin- kling of roasted almonds and icing sugar on top. Carolines was founded in 1971 by my grandmother Mrs Elsie Hughes. Originally they had a shop in the Central Arcade in Wrexham and Long Chocolate doughnut Choux Puff another one in Bridge Street, Wrexham, with a A delicious long small ‘bake house’ behind. Four years later a third doughnut filled shop was acquired in Oswestry, Shropshire. When with fresh cream, a blob of strawberry my grandmother first opened this shop she was jam and a rich chocolate topping.
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Food-Science-Macaron
Annie Wu ENGL1180C: Writing with Food Food Science, V.2 pg 1 Optimizing sugar ratios for macaron taste and structure Abstract: Macaron recipes are numerous and varied in their recommendations for amounts of almond flour, sugars, and egg whites. Particularly, recipes vary in their ratios of confectioners’ sugar to granulated sugar. Sugar is a key component in macaron shells as it contributes both to flavor and structure of the finished product. While it is commonly assumed that granulated sugar functions to strengthen the meringue while confectioners’ sugar contributes to lightness of texture and formation of the macaron “foot,” little empirical evidence is available to support these claims. In this study, various sugar ratios will be tested to determine effects on macaron structure and taste; macaron shells will be qualitatively evaluated based on commonly acknowledged structural features: symmetry and height of the foot, shell surface, interior structure, texture, and smoothness of bottom. In addition, shells will be assessed based on taste and functionality when assembled using a simple ganache-based filling. The goal is to determine the ideal sugar ratio that will yield macarons with an optimal structure and flavor profile. Introduction: The French macaron has garnered much popularity in recent years. A sweet, meringue-based confection, the classic French macaron recipe consists of almond flour, granulated sugar, egg whites, and confectioners’ sugar. Macarons are commonly filled with jams, ganaches, or buttercreams; the finished macaron consists of a sandwich of two shells stacked with tops facing outward and the filling acting as an edible “glue” in between, much like an Oreo.
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Catering-Menu-2018-1.Pdf
Catered Breakfast & Brunch Packages minimum 12 per order / selections are subject to change based on availability chef’s selection and seasonal items are at the discretion of the bakery Provence Breakfast $9 per person choose from our breakfast sandwich combinations or assortment of the following: bacon, cheddar & egg / spinach, asiago & egg / sausage, mozzarella & egg side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Avignon Breakfast $9 per person granola fruit parfait assorted breakfast pastries (turnovers, croissants, cinnamon rolls, pecan & seasonal danishes) coffee (regular or decaf) 1 gallon per 10 guest included Lorraine Breakfast $9 per person your choice of signature quiche: classic lorraine / sausage & cheddar / tomato & spinach side of seasonal fruit and coffee (regular or decaf) 1 gallon per 10 guest included Provence Breakfast Avignon Breakfast Lorraine Breakfast Catered Breakfast & Brunch Additions all items served on platters Breakfast Sandwiches $6.50 each Quiche (12”/8-10 slices) $32 each bacon, cheddar & egg classic lorraine spinach, asiago & egg sausage & cheddar sausage, mozzarella & egg tomato & spinach additional flavor options available Fresh Fruit Tray (serves 15-20) $50 Tea Time (24 pieces) $36 pineapple, grapes, berries, honeydew melon & tea cakes, coconut macaroons cantaloupe with honey lime dipping sauce & palmiers Danishes (24 pieces) $60 Mini Tarts (18 pieces) $36 pecan and seasonal danishes, pecan, fresh fruit, key lime, croissants & cinnamon rolls mixed berry & lemon raspberry
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