pastry week 7

bread butter pudding, vanilla sauce, choc pudding and crème Anglaise.

hola como estas hombre! haha, on this week, we are doing all of the above. its one of my favorite week so far for basic pastry because i enjoy a lot. so, lets get to the recipe shall we ese?

 CREME ANGLAISE RECIPE:

• 1 tsp – Vanilla Essence
• 250 gm – Heavy Cream
• 125 gm – Milk
• 115 gm – egg yolk
• 50 gm- Castor Sugar
• 4 gm – Salt

Method:

1. All ingredient in one

2. Heat e ingredient

3. Whisk until nappe consistency

4. Stain and cool at room temperature

chocolate pudding recipe:

• 1 ¼ cups       Castor sugar
• ½ cup                            cocoa powder
• ¼ cup                            cornstarch
• ½ tsp                             salt
• 2 ½ cups       milk
• ¼ cup                            butter
• 2 tsp                              vanilla

Method:

1.Castor sugar, cocoa powder, cornstarch and salt mix done mix add the milk done and then add the butter.

2. Cook medium heat boils of thickened

3. Remove from heat, stir in vanilla.

bread butter pudding recipe:

• 375 ml                           milk
• 250 ml                           heavy cream
• 44 gm                            butter melted
• 2 nos                             egg
• 300 gm                          bread sliced
• 100 gm                          castor sugar
• 50 gm                            raisin
• 25 gm                            almond grounded

Method:

1. Put the sliced of bread into the ovenproof dish

2. Beat egg in a bowl add the milk, cream, butter, raisin and sugar stir well.

3.Pour this mixture over the bread and leave it for 30 minute

4. Sprinkle almond on top of the pudding. Bake

5. The top should be golden

vanilla sauce recipe:

• 100 ml                           milk
• 100 ml                           heavy cream
• 25 gm                            castor sugar
• 7 gm                              custard powder
• 30 ml                             water a drop vanilla essence

Method:

1. In a mixing bowl add all the ingredients. Stir

2. Pour the mixture into saucepan, bring to heat and simmer. Oven low heat, stirring constantly with a 3. wooden spoon until the mixture thickens

4. The sauce is done when you can dip a spoon into it then draw your finger over the back of spoon and have a tack.

5. Remove the sauce from the heat. Serve or chill and use later.