Cakes and Tarts
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Whole Desserts Europa
Europa Restaurant & Bakery All desserts are created fresh in our bakery, by Pastry Chef Christie Sutton! Please order 2 days prior to pick-up (509)455.4051 [email protected] EuropaSpokane.com Whole Desserts Banana Coconut Cake Irish Cream Cheesecake A delicious banana cake layered with coconut macadamia New York style cheesecake on chocolate cookie crumb nut filling and cream cheese frosting. crust topped with a smooth, creamy Irish Cream $40 8” round mousse and covered with chocolate ganache. $49 16 slices Carrot Cake Traditional carrot cake with pineapple and carrots, Key Lime smothered in cream cheese frosting. (Walnuts on request) A lightly, sweet crust with a thick, rich creamy lime $44 9” round custard topped with a fresh whip cream. $33 8 slices German Chocolate Cake Chocolate cake layered with coconut and pecan frosting and Pumpkin Cheesecake topped with chocolate ganache. A delicious pumpkin cheesecake with a graham $44 9” round cracker crust topped with fresh whip cream. $44 16 slices Lemon Chiffon Cake Light buttery cake layered with lemon curd filling and New York Cheesecake topped with a lemon butter cream frosting. Traditional sour cream cheese cake with a graham $44 9” round cracker crust. Plain or choice of seasonal fruit topping. $44 14 slices Red Velvet Cake Chocolate cake layered with a rich cream cheese frosting. Apple Strudel $44 9” round Flame roasted apples with walnuts, and golden raisins wrapped in puff pastry crust and topped with caramel. Macadamia Nut Tart $32 8 slices A torte crust filled with dense, chewy coffee liqueur baked custard with chocolate chips and macadamia nuts. -
Wedding Menu
COCKTAIL HOUR Butlered Hors D’Oeuvres All Included Broccoli Cheese Bites Beef Brochette Baby Lamb Chops Crab Rangoon Spanakopita Chicken Tacos Coconut Shrimp Stuffed Jalapeno Wrapped in Bacon Duck Spring Rolls Chicken Skewers Pot Stickers Mushroom Risotto in Phyllo Chicken Cordon Bleu Chicken Parmesan Spring Rolls Deviled Eggs Vegetable Spring Roll Chicken Wrapped in Bacon Lobster Egg Roll Mushroom Stuffed with Crabmeat Ratatouille Cups Fried Ravioli Asparagus Provolone Cheese Wrap Shrimp Wrapped in Bacon Lemon Spice Chicken Cheesesteak Egg Roll Macaroni & Cheese Bites Scallops Wrapped in Bacon Mini Beef Wellingtons Honey Goat Cheese Triangles Raspberry & Brie Tart Tomato Basil Arancini Mushroom Vol-au-vent - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Toscano Table All Included Caprese Salad Toasted Croustades Hummus Spread Shrimp Cocktail Assorted Marinated Mushrooms Tuna Salad Chicken Salad Fresh Seafood Salad Soppressata Hot Roasted Italian Peppers Roasted Pepper Caponata Mediterranean Olives Grilled Vegetables Baba Ghanoush Sliced Prosciutto Fresh Fruit Bruschetta Pesto Pasta Salad House- Made Pickles Artisan Meats & Cheeses Pita Bread Prosciutto & Provolone Peppers 1 COCKTAIL HOUR Attended Stations Pizza Station – Included Chef’s Choice Assorted Gourmet Flatbread Pizzas - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Pasta Station – Choice of (2) Gemelli Raphael: Tossed with spinach, roma tomatoes and crab meat in -
Pains Viennoiserie
PAINS BAGUETTES ET PISTOLETS PAINS AU LEVAIN – AU QUOTIDIEN Baguette Tradition Française 1,60 (blanc/céréales) 300 gr Pain Rustique 700 gr 3,70 Pistolet blanc 0,55 Pavé Tradition 500 gr 3,15 Pistolet gris 0,55 Pavé Céréales 500 gr 3,20 Sandwich 0,65 Pavé Épeautre 420 gr 3,15 Pain Intégral 500 gr 3,20 Campagnard (1/4) 425 gr 2,15 VIENNOISERIE Campagnard (1/2) 850 gr 4,15 Campagnard (1) 1700 gr 8,20 Pain au Chocolat 1,25 Croissant 1,25 Couque au beurre 1,25 PAINS AU LEVAIN – WEEK-END Couque au beurre aux raisins 1,25 Suisse 1,45 Pain Nordique 650 gr 4,90 Bolus 1,45 Pain aux olives 360 gr 2,95 Huit 1,45 Rustique Raisins et Noix 630 gr 4,30 Croissant aux amandes 1,75 Pain aux Noix 630 gr 4,30 Pain au chocolat aux amandes 1,75 Pain aux Figues 630 gr 4,30 Couque à la crème 1,50 Brioche individuelle 1,25 (nature, raisins, sucre ou chocolat) AU QUOTIDIEN Chausson aux pommes feuilleté 1,70 Chausson aux abricots feuilleté 1,70 Petit Pain (blanc/gris) 400 gr 1,60 Boule de Berlin 1,75 Grand Pain (blanc/gris) 800 gr 2,30 Palmier 1,40 Grand Carré Céréales 800 gr 2,60 Linzer 2,15 Petit Carré Céréales 400 gr 1,85 Frangipane 2,15 Probody 400 gr 3,10 Galette fourrée 2,15 Pain Renard 600 gr 2,65 Madeleine 0,55 Brownie 1,75 Cake Nature 7,50 PAINS SUCRÉS Cake Citron 7,50 Cake Chocolat Marbré 7,50 Cramique 400 gr 3,10 Craquelin 400 gr 3,10 Brioche 400 gr 4,10 Brioche Feuilletée 4,50 Pain Verviers 450 gr 4,50 PÂTISSERIE GÂTEAUX PÂTISSERIE INDIVIDUELLE Gâteau Chocolat Praliné 14,50 / 20,50 Deauville 14,50 / 20,50 Eclair 2,15 Forêt Noire 14,50 / 20,50 (vanille/chocolat/moka) -
TEMPTING TARTS Your Choice - 5.99 Strawberry Tart a Butter Tart Filled with Custard and Finished with Freshly Glazed Strawberries
® Owned and operated by the same family for over 56 years. Our one and only location. TEMPTING TARTS Your choice - 5.99 Strawberry Tart A butter tart filled with custard and finished with freshly glazed strawberries. Fruit Tart A butter tart shell filled with custard and finished with an assortment of fruit. Lemon Rush Tart A buttery graham cracker crust filled with a sweet tart lemon filling. Whipped Philly Cream Cheese and vanilla cake finished with a cloud of whipped cream. SWEET SINGLE PASTRIES Almond, Apricot Cannoli Almond Horseshoe & Raspberry Bar A cinnamon shell filled with a Made with sliced almonds and Made with sliced almonds, sweet ricotta cheese filling and almond paste - 4.99 almond paste and a raspberry and chocolate chips - 3.99 apricot filling - 4.99 Black & White Chocolate Ganache Cookie Bowties Chocolate cake and chocolate Thin round sponge cake dipped Made with cream cheese mousse covered with a in fudge icing and white laced dough, pecans and chocolate ganache and fondant - 2.79 brown sugar - 4.99 finished with semi-sweet chocolate chips - 4.99 Napoleons Hamentashen French pastry layered with Your choice of apricot Peanut Butter Bavarian cream and finished or cherry- 3.99 Ganache with fondant icing - 5.49 Chocolate cake and peanut Gourmet Cupcake butter mousse covered with Visit our display case for today’s chocolate ganache and finished variety - 2.99 with peanut butter chips - 4.99 Custard Eclair Cinnamon Stick Finished with fudge icing - 4.99 Made with cream cheese laced dough and rolled with Tiramisu cinnamon sugar - 4.99 Espresso soaked sponge cake filled with a light mascarpone Brownies filling, dusted with cocoa - 4.99 A moist rich brownie and finished with a fudge icing - 2.99 Please stop by and visit our dessert case for additional daily creations not listed on our menu. -
Wedding Cakes, Private Fine Dining Experiences in the Exclusive Event Venue, a High Tea for Forty, and Chef’S Table Bookings in the Evening
72 MAD LOVE MAGAZINE TREND ALERT! CAKE Couture With a clatt er of saucepans and a clang of baking trays, dawn breaks, drenching a quiet wooden deck in Kyalami with African sunlight. 74 MAD LOVE MAGAZINE MAD LOVE MAGAZINE 75 he pastry team are sprinkling their magic dust over the cakes, cookies and other T delights in Café Hemingways’ kitchen, readying themselves for a day of pouring all their love and enthusiasm into the perfectly decadent creations that adorn the daily cake fridge. This cosy venue is the new home of pastry perfection and fine dining decadence in Johannesburg, and your new go-to venue for tasty treats. Café Hemingways is an NYC inspired bistro, bar, patisserie and function venue. Offering high teas, designer-styled events, fine dining, delectable cakes, gin and whiskey tastings in the sophisticated and elegant bar. This startlingly beautiful venue began life as a tiny little coffee shop, offering hot drinks and precious little else. In December a few years ago, the owner told long-time customer, Jonathan Wolpe, that the coffee shop was to close that year. Jonathan had been visiting since he was a child, and couldn’t bear the thought of the people he had grown up knowing, being without a job just before Christmas. So he bought the café, saving the staffs jobs, and handed over styling and concept design to Creative Director, Ingrid Alice Irsigler and her team. The café has grown exponentially since the opening, in both number and skill, and on any given day now, they may deal with wedding cakes, private fine dining experiences in the exclusive event venue, a high tea for forty, and Chef’s Table bookings in the evening. -
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1. -
To Make Everything Perfect on the D-Day!
YOUR WEDDING AT BEAU-RIVAGE PALACE To make everything perfect on the D-Day! Beau-Rivage Palace, Lausanne [email protected] +41 21 613 33 40 « GOLD » PACKAGE CHF 230.- per guest VAT and service included For a minimum of 50 adult guests. APERITIF Waiter service for 1 hour Local red and white wine selected by the Beau-Rivage Palace Beers Mineral water Fresh fruit juice Assortment of savouries and olives DINNER Menu including: 2 starters Main course Dessert Wedding cake of your choice created by our pastry chef One glass of Champagne Coffee, tea & Sweets One bottle of mineral water (75cl) Suggestions for the menu: Pressed foie gras with del Piquillos peppers Line-caught sea bass on a bed of baby octopi and artichokes Saddle of Simmental veal roasted in morels and yellow wine Macaroon with small red fruit chilled with cottage cheese Wedding Cake Coffee and sweets Our menus are merely indicative. Our Chef is happy to create a personalized menu to meet your wishes. DECORATION Tall vase like “Martini glass” or any other arrangement of your choice. Our florist will create these arrangements to your orders The chairs will be covered with ivory-coloured cloth, and the tablecloth and napkins will be white. MENUS AND SEATING PLANS We will print your menus, seating plans, place cards and table names according to your instructions. SERVICE Letting of a private room of the appropriate size for the number of guests Installation and dismantling of the room Cloakroom Service Service in the room until 2.00am After 2.00am an additional charge of CHF 500.- will be made per hour started to cover service costs. -
How Many French Desserts Can You Name?
How Coming from This nutty French sandwich cookie is the area in its chewy, crunchy and perfect for a one- many 6 name, which bite snack. What is it? French dessert is filled with Macaron French sweet jam and Macaroon covered in a Éclair pretty lattice Madeleine Bichon au citron pattern? desserts Tarte des Alpes Chouquette 1 Puits d’amour Named after Which French dessert gets its name can you the mold it’s because it looks like a leaf but is popu- baked in, which larly called an elephant ear? puff-pastry name? dessert is filled Croissant with sweet Palmier almond cream? Financier 7 Tuile Merveilleux The French are known for their unique flavors, history and complicated techniques when it comes to food. But Pithivier when you really break it down, a lot of the processes they Dariole 2 use are the same that are used anywhere else. It comes Charlotte down to the amount of care put into the baking of a des- sert and the quality of ingredients. The art of pastry was This is a popular layer cake made with basically invented in France, and there are plenty of culi- almond and hazelnut meringue instead nary and pastry schools that primarily teach French cui- The name is a of a sponge. Can you name it? sine and technique. It’s no wonder that the most delicious and fancy desserts do come from France! combination of When you think of a traditional bakery case, it could be the main 8 Kouign-amann filled with heaping mounds of cream or frosting, but in component and Pain d’épices Canelé France, the shelves are filled with small pastries and des- serts that are uniform in size and shape and mesmerize the caramel sauce Floating Island Dacquoise you with how perfect they are. -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
Sunday Monday Tuesday Wednesday Thursday
Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2345678 Turkey and Wild Rice Soup Barley Fennel Soup Navy Bean Soup Pumpkin Soup Beef Barley Soup Matzo Ball Soup Stuffed Cabbage Hungarian goulash Chicken French Sweet and Sour Brisket Thyme-Garlic Roasted Roasted Veal Honey Glazed Chicken Broccoli Tossed Salad Rice Florentine Kasha Varnishkes Turkey Breast Green Beans Carrot Souffle Mashed Potatoes Apple Slices Cauliflower Prince Edward Blend Oriental Mix Mashed Potatoes Sponge Cake w/ Tropical Jello Fruit Cocktail Mandarine Oranges Roasted Sweet Potato Bread Pudding Strawberries Chicken Salad on Roll~ Oven Fried Chicken Wings Braised Beef w/ Fish Cake w/remoulade Carrot Cake/ lite carrot cake Chinese Chicken and Stuffed Bell Pepper lettuce,tomato,pickle~ Baked Potato Garlic-Tomato sauce Mashed Potatoes Beef Pot Pie Broccoli Mashed Potatoes Baked Chicken ~ Wax Beans Mashed /Brussel Sprouts Zucchini Carrots White Rice Capri Blend Baked Chicken ~ Baked Chicken ~ Baked Chicken ~ Baked Chicken ~ Egg Roll w/ honey mustard Baked Chicken 9 101112131415 Red Bean Soup Harvest Soup Italian Wedding Soup Mulligatawny Soup Cabbage Soup Chicken Rice Soup Hot Turkey Sandwich Lamb Stew Hawaiian Chicken Chicken & Biscuits BBQ Flanken Meatloaf w/ gravy Cranberry Brisket w/Gravy Mashed potato Raisin Rice Garlic Roll Potato Kugel Green Beans Tzimmes Stuffing Cauliflower California Blend Peas Capri Blend Mashed Potatoes Broccoli Corn Apple Slices Jell-O/ Diet Jell-O Brownies Apple Berry Crisp Banana Cake Lemon Pound Cake Blueberry Muffin Herbed Lemon -
E5ifaijkqtq1xxlmpkek Dessert Menu
Paolo Lombardi’s Ristorante Paolo Lombardi’s Ristorante TheNew York Dessert Style Cheesecake $6.50 TheNew York Dessert Style Cheesecake $6.50 House Made Classic New York Style Cheesecake Graham cracker crust, Philly cream cheese, sour cream vanilla and lemon flavor House Made Classic New York Style Cheesecake Graham cracker crust, Philly cream cheese, sour cream vanilla and lemon flavor Chocolate Mousse $6.00 Chocolate Mousse $6.00 House Made Chocolate Mousse with a Oreo Cracker Crust House Made Chocolate Mousse with a Oreo Cracker Crust Cannoli $4.00 Cannoli $4.00 Crispy Pastry Shell Filled with House Made Sweet Galliano Amaretto Flavoured Ricotta Filling Crispy Pastry Shell Filled with House Made Sweet Galliano Amaretto Flavoured Ricotta Filling Tiramisu $7.50 Tiramisu $7.50 House Made Tiramisu: Ladyfingers Soaked in Espresso, Layered with a Whipped Mascarpone Cheese and Topped with Shaved Chocolate House Made Tiramisu: Ladyfingers Soaked in Espresso, Layered with a Whipped Mascarpone Cheese and Topped with Shaved Chocolate High Peanut Butter Pie $7.00 High Peanut Butter Pie $7.00 Oreo Crumb Crust, Peanut Butter Filling with Caramel and Chocolate Chips, Topped with Peanut Butter Cups and Chocolate Oreo Crumb Crust, Peanut Butter Filling with Caramel and Chocolate Chips, Topped with Peanut Butter Cups and Chocolate Italian Rainbow Cake $6.50 Italian Rainbow Cake $6.50 Three Colorful Sponge Cake Layers Filled with Sweet Raspberry Jam and Almond Marzipan, Topped with Decadent Chocolate Icing and Chocolate Sprinkles Three Colorful Sponge Cake -
Pesach Desserts Booklet
s xc CHABAD WOMEN’S CIRCLE Pesach Paradise Desserts CHABAD WOMEN’S CIRCLE Recipes 10500 Bathurst St. • Almond Cookies Maple, ON • Apple Sponge Cake L6A 0H2 • Banana Pops Phone: 905-303-1880 • Brownies • Carrot Cake Fax: 905-303-1008 • Coconut Macaroons www.chabadrc.org • Meringue Drops • Passover Sponge Cake • Pears in Grape Juice • Pineapple-Banana Sorbet • Rich Chocolate Cake Almond Cookies Meringue Drops 3 cups ground almonds 3 egg whites, unbeaten 4 egg whites 1 cup sugar 1 cup sugar 1/4 cup lemon juice 1/2 teaspoon salt 1 cup chopped nuts Combine all ingredients. Drop on lined cookie sheets and bake at 325 for Beat egg whites until stiff. Gradually add sugar and salt. Fold in chopped 12-15 minutes. Yield: 30 cookies. nuts and mix with spatula. Drop by the teaspoonful onto a greased cookie sheet or foil pan. Bake Apple Sponge Cake at 250 for 50-60 minutes. 7 eggs separated 3/4 cup potato starch 1 cup sugar 1/2 cup ground nuts Juice of 1 lemon (3 tbsp.) 2 apples, sliced thinly Passover Sponge Cake 1/2 cup hot water 7 eggs, separated Juice of 1/2 lemon Separate eggs. Beat whites until stiff with 1/2 cup sugar. Set aside. 1 whole egg 1-1/2 cups sugar 1 cup potato starch, sifted twice Mix egg yolks, 1/2 cup sugar, lemon juice, water, potato starch, and nuts. Fold in egg whites. Add sliced apples last. Bake in greased wonder-baker for separate eggs. Add the whole egg to yolks, then beat whites until stiff approximately 45 minutes over very low flame.