Commercial Cookery
Practical Lessons
Version Final
Student’s notes
Course No. 18073
Unit No.CO13A
1
Hot & cold desserts practical lesson break down.
Unit C013A
Lesson:1
Chocolate tart & Cointreau strawberries
Steamed lime pudding, lime syrup & vanilla sorbet
Crème Caramel, apricot compote & piped biscuits
Lesson:2
Banana Tarte Tartin
Chocolate fondant, chocolate sauce
Crepes Suzette vanilla ice cream
Mille-feuille, praline cream & brandy figs
Lesson:3
Lemon soufflé
Flourless chocolate cakes
Mixed berry charlotte, raspberry coulis
Lesson:4
Tiramisu
Coffee & vanilla bavarois, honey, chocolate & macadamia wafers
Vanilla panacotta, macerated strawberries, black pepper sesame snaps
Chocolate truffle cake
Lesson:5
Sticky date and pecan pudding, caramel sauce
Orange & cardamom crème brulee, pistachio biscotti
Pink Champagne jelly, mixed berries, & almond tuiles
Lemon tart & double cream
Lesson:6
2
Lesson: 1
Chocolate tart
Cointreau strawberries
Chocolate pastry
60g butter
60 sugar
1 egg lightly beaten
30g melted dark chocolate
125 flour
15g cocoa powder
Chocolate filling
100 ml milk
100 ml double cream
120g dark chocolate
2 eggs
½ punnet strawberries
10ml Cointreau
Cream butter & sugar till light; add the egg & cooled chocolate & gently mix.
Add sifted flour & cocoa, fold in. Knead lightly, shape into a cylinder. Rest
for 20 min.
Roll out & line 3 fluted tart tins or 120cm pastry ring & rest.
Line pastry with grease proof cartouche and fill with rice or beans.
Blind bake for 15 mins at 180° C or until pastry is firm.
Remove from oven & remove beans & paper.
Return to oven for about 5-7 mins or until pastry is lightly coloured.
Chocolate filling
Boil milk & cream. Pour over the chopped chocolate & gently mix till well
combined. Cool & lightly fold in beaten egg.
Pour in to tart & cook at 150°c till set about 15minutes.
Cool to room temperature.
Remove stem from strawberries. Dice neatly & gently mix with Cointreau,
leave to infuse for 30 min.
Remove tart from mould, dust with cocoa powder, portion & serve with
strawberries. Use left over pastry for biscuits.
Makes 3 tarts
Steamed lime pudding
100g butter
100g castor sugar
Zest of 2 limes
1 egg
150g flour
10g baking powder
20-40 ml milk
Syrup
1 lemon juice & zest
Juice of 2 limes
50g caster sugar
80ml water
Vanilla Sorbet
125ml milk
125ml cream
60g castor sugar
½ vanilla bean
15 g glucose
Butter & flour 5 dariole moulds.
Cream butter, sugar and lime zest till fluffy and almost white. Gradually add
the beaten egg, & beat well.
Gradually incorporate sieved flour and baking powder, mixing lightly.
Adjust to dropping consistency with a little milk.
Place into buttered dariole moulds, cover with greased greaseproof paper,
steam for 40-50 minutes. Unmold & serve with lime syrup.
Add all ingredients together & slowly bring to the boil, simmer till reduced by
half. Pass & serve with pudding.
Scrape vanilla bean into a pot with the measured ingredients. Bring all
ingredients to the boil, place into a clean bowl and chill on ice. Strain the
mixture through a fine chinois and churn in machine until the mixture has a
creamy texture. Store in freezer.
Recipe for 4 students
3
Lesson: 1
Crème Caramel
Place ¾ of water and sugar into thick pan, boil gently till golden, add
remaining water and re-boil till combined, pour into 3 dariole moulds.
50g sugar
60ml water
Custard Mix
2 eggs
25g sugar
250ml milk
3ml vanilla extract
Heat milk and whisk onto beaten eggs and sugar, add vanilla.
Strain and pour into prepared moulds. Place the moulds into roasting tin half
full of hot water. (bain marie) Cook140°C, 30 – 40 minutes or till set.
Apricot compote
30g dried apricots
10g sultanas
20g caster sugar
1 orange zested & juice
10ml rum
Place all ingredients into a suitable pot with enough water to just cover.
Slowly bring to the boil, simmer for 10 min & leave to infuse for 1 hour.
Piped biscuits
Cream the sugar & butter until light & fluffy.
Add 1-2 drops of vanilla or lemon zest.
Gradually add the yolk, beating continuously.
Gently mix in the sifted flour & mix.
Pipe fingers onto lightly oiled or lined baking tray using medium sized star
nozzle.
Bake in a moderate oven at 180 C for about 5 -8 mins or until a pale golden
colour.
Remove to a wire rack to cool. Serve with Crème caramel
80g icing sugar
150g butter
Vanilla extract or grated
lemon zest
1 egg yolk
200g plain flour
Drain & serve with Crème caramel.
4
Lesson: 2
Puff Pastry
170g butter
250g strong flour
1g salt
3ml lemon juice
150ml water
Rub 25g of the butter into sieved flour, make a well and add water and
lemon juice, knead well till a smooth dough forms. Shape into a ball, cover
and leave in a cool place to rest for approx 30 minutes.
Cut a cross half way through dough and pull out corner to form a star shape.
Roll out the points of the star, leaving a thick centre.
Knead remaining butter to the same texture as the dough. Place butter on
centre square which is 4 times thicker than the flaps. Fold flaps over the
butter.
Roll out 20 x 10cm, cover with cloth or plastic. Rest for 15 minutes in a cool
place.
Roll out 30 x 10cm, fold into thirds (1/2 or single turn)
Cover and allow to rest in cool place for 20 minutes.
Half turn paste to left or right.
Roll out 30 x 10cm.
Fold both ends into centre and fold in half again. (Double or book turn).
Roll out and give one more double turn, allow to rest for 20 minutes between
turns.
Give 1 more single turn, rest between each turn and rest before using.
Banana Tarte-Tartin
100ml water
80g caster sugar
5ml lemon juice
1 banana
20g butter
20ml cream
Line a crepe pan or a foil tin with a disc of silicon paper.
Roll puff pastry till 3 mm thick. Cut out a 12 cm disk, & rest.
Place sugar, 100ml water, lemon juice in a pot & bring to the boil. Cook until
golden brown, stir in the butter & cream. Cool pan to stop the cooking
process.
Pour a little of the caramel onto the paper.
Cut the banana 2 cm thick & arrange neatly on the paper. Brush the
bananas with more of the caramel.
Place the pastry disc on the bananas. Egg wash & cook at 200°c until the
pastry is golden brown.
Serve hot with Beurre noisette ice-cream.
5
Lesson: 2
Chocolate Fondant
80g unsalted butter
80g dark chocolate
40g caster sugar
3 eggs
50g plain flour
Extra flour & butter for
moulds
Warm chocolate sauce
100 g chocolate
50 ml cream
5g unsalted butter
Pre heat oven to 1400 C
Butter & flour 6 metal dariole moulds.
Melt chocolate and butter over bain-marie until smooth; remove from heat
and cool.
Beat eggs & yolk with sugar over hot water until pale and thick “sabayon
stage”.
Add melted chocolate mixture.
Fold in sifted flour.
Divide batter into prepared moulds. Leave in the fridge for 30 minutes to
cool.
Bake in oven for 7 mins until puddings are set around the edges, but soft in
the middle.
Serve unmolded with warm chocolate sauce.
Bring cream to the boil remove from heat. Add chocolate & butter & mix till
smooth.
100g flour
1 egg
250ml milk
10g butter melted
60ml vegetable oil for
cooking
Sieve flour into bowl & make a well in the centre.
Add egg & milk gradually & whisk to a smooth batter.
Mix in melted butter.
Allow batter to rest for 1 hour before use.
Heat a seasoned crepe pan.
Add a little oil & heat until smoking point.
Add enough mixture to thinly cover bottom of the pan.
Cook for a few seconds until brown & then turn on other side.
Crepes Suzette
Makes 6-8 crepes
50g butter
50g caster sugar
½ orange juiced & zest
½ lemon juiced & zest
5ml brandy
5ml orange Curacao
Caramelise the butter & sugar.
Deglaze with the juice & zest.
Flambé with the Curacao & brandy.
Add crepes & reheat.
Fold crepes in quarters & arrange on a plate.
Pancakes (Crepes)
Serve with vanilla ice cream.
Anglaise Sauce
Vanilla Ice Cream
Boil milk, cream and vanilla pod. Whisk yolks & sugar till light. Whisk onto
egg mixture.
3 egg yolks
50g sugar
170ml milk
¼ vanilla bean
60ml cream
Return to clean saucepan and stir continuously till mixture coats back of
spoon. Strain, churn and freeze.
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Lesson: 2
Mille-feuille, praline
cream
150g puff pastry
50g caster sugar
Pre-heat oven to 200°C.
Roll pastry out 3 mm thick. Cut three 8cm disks & dock. Bake between 2
sheets of silicone paper with a tray on top. When cooked remove the top
tray & top paper.
Sprinkle the pastry with sieved pure icing sugar. Re-bake till the sugar has
caramelised. Cool on a wire rack.
Brandy figs
150g dried figs in ½ or ¼
50g brown sugar
50ml water
1 clove
1 bay leaf
25ml brandy
1 cinnamon stick
½ vanilla pod, spilt
Bring all the ingredients to the boil. Simmer for 1 hour or till tender. Remove
the figs from the cooking liquid & reduce to a syrup consistency.
Recipe for 4 students.
Praline
40ml water
200 sugar
25g blanched almonds
25g hazelnuts
Roast nuts separately. Rub hazelnuts in a clean tea towel to remove skins.
Boil sugar and water in a saucepan. Cook to a light caramel colour. Brush
water around the sides of the pot to prevent sugar crystallising.
Use a wooden spoon to mix nuts into caramel.
Pour mixture onto lightly oiled tray and allow to set at room temperature.
Use mortar and pestle to crush to a granular texture.
Recipe for 4 students.
Pastry cream
2 eggs
100g sugar
50g flour
10g custard powder
500g milk
¼ vanilla pod
100ml whipped cream
10ml Cointreau
Whisk egg and sugar till almost white, mix in flour and custard powder.
Bring milk & vanilla to the boil, whisk onto egg mixture, return to cleaned
pan. Stir to the boil beat out any lumps, pour into a bowl, and sprinkle with a
little sugar to prevent skin forming.
When cold, fold the whipped cream into the pastry cream, in 2 stages.
Add the crushed praline & Cointreau.
Recipe for 4 students.
To serve, pipe praline cream between the layers of pastry to form a stack.
Serve figs on the side with syrup.
7
Lesson: 3
Lemon Souffle
Pastry Cream
200ml milk
3 egg yolks
20g flour
60g castor sugar
¼ vanilla pod
1 lemon
5g butter
little castor sugar for the
moulds
2 egg whites
Bring milk & vanilla to the boil.
Whisk egg yolks and sugar till almost white, mix in flour.
Pour milk into egg mixture while whisking. Pour mixture, into a clean pot,
stir to the boil. Remove from the heat & add lemon juice and zest & cool.
Sprinkle with sugar & store till needed.
Butter & sugar 2 soufflé moulds.
Whisk the egg whites to firm peak and fold into pastry cream in two
stages. This helps ensures the maximum air retention in final product.
Place into prepared souffle dishes and bake in 200 ºC.
10 – 15 minutes.
Dust with icing sugar to serve.
8
Lesson: 3
Flourless chocolate
mousse cakes
Brush muffin tins with butter.
Melt chocolate with butter over hot water.
90g dark chocolate
20g butter
3 eggs, separated
40g caster sugar
15g Dutch cocoa
30 ml cream
Add ½ of the sugar, yolks, & the cocoa powder to the melted chocolate.
Mix well & keep warm.
Whisk the egg whites till full peak & rain in the remaining sugar.
Whisk 1/3 of the egg white in to the chocolate mixture to loosen it.
Gently fold in the remaining egg white.
¾ fill the moulds but reserve ¼ of the mixture in the fridge.
Cook at 150°C for 7 min or till just under cooked. The cake will sink
when cooling.
Cool in the tin, remove from tin & fill the dip with the remaining mixture,
dust with coco powder. Serve with whipped cream.
Berry Charlotte
Preheat oven to 2300C. Line a baking tray with silicone paper.
Sponge biscuits
Mix the yolks & ¾ of the sugar with a teaspoon of water.
Make a sabayon
4 egg yolks
4 egg whites
125g castor sugar
125g plain, sifted flour
Icing sugar for dusting
Whip the egg whites until stiff, rain in the rest of the sugar.
Fold egg whites into yolks.
Sprinkle in the flour and fold in gently.
Pipe fingers with 2/3 of mixture roughly 4 x 1.5 wide, with at least 3 cm
apart.
Dust with icing sugar, then leave for 5 mins, before dusting again.
Reduce oven temperature to 1800C and bake for 8-10 mins
Cool on a wire rack.
To make the sponge disc for the base spread the remainder of the mix
on silicone paper in 23 cm circle, bake at 180°c for 5 min & cool.
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Lesson: 3
Berry Charlotte
1 Cover baking sheet with silicone paper.
Place a 23cm pastry ring on the sheet.
Place the sponge base in the ring and the fingers around the side.
Raspberry coulis
300g frozen raspberries
100g castor sugar
160ml water
2 Bring raspberries, sugar & water to the boil, reduce if necessary &
pass.
3 Sprinkle mix berries over the sponge base. Brush the berries & base
with ¼ of the coulis.
Raspberry mousse
2 gelatine leaves
250ml cream
Italian meringue
80g castor sugar
2 tsp water
4 egg white
250g fresh raspberries
4 Soak gelatine in cold water. Drain the gelatine, add to the remaining
warm coulis, and mix until dissolved.
5 Whip the cream to ¾ peak, store in fridge.
6 To make the Italian meringue, dissolve sugar in water over low heat,
bring to the boil and cook until soft ball stage 115°C.
Whisk egg whites to soft peaks.
7 Add the boiling sugar syrup to the egg whites in a thin stream,
whisking all the time, to produce “Italian meringue”. Continue whisking
until the meringue is cool.
8 Fold ½ of the coulis into the whipped cream. Fold the meringue into
the cream & berry mixture. Then fold in the fresh raspberries
9 Pour this mixture into the sponge lined mould. Smooth the top & set in
fridge for 2 hours.
Berries for top
½ punnet strawberries
½ punnet raspberries
50 ml coulis to brush the
top with
10 Arrange mixed berries over the top of the Charlotte. Brush with the
remaining coulis.
Individual Charlottes can be made by piping thinner biscuits & using 7or
8 cm rings.
10
Lesson: 4
Tiramisu
Pre-heat oven to 180°C. Line a baking tray with silicone paper.
Sponge biscuits
2 eggs
100g sugar
85 plain flour
Whisk eggs till light & fluffy, rain in sugar whisking all the time.
Fold in sieved flour. Pipe 40mm finger using a medium plain nozzle.
Dust the fingers with caster sugar & bake till golden brown.
Filling
2 eggs
65g caster sugar
200g mascarpone
sponge biscuits
110ml espresso coffee
20 ml Kahlua
Whisk eggs and sugar together over hot water to form a sabayon.
Soften the mascarpone and fold into the sabayon in 2 batches.
Dip the biscuits in the coffee, and Kahlua, arrange a layer on the bottom
of a glass, or a small rectangular cake tin, or a ring.
Spread on a layer of mascarpone, repeating layers until both have been
used up.
Sprinkle the top with cocoa powder & chocolate shavings.
Refrigerate for 2 to 3 hours before serving.
10g cocoa powder
50g chocolate for shavings
11
Lesson: 4
Coffee &Vanilla
Bavarois
Bring milk & vanilla to the boil.
Soak gelatine in cold water.
Cream the yolks & sugar.
250mls milk
½ vanilla bean
10g gelatine sheets
2 yolks
50g castor sugar
2g coffee powder
125 ml thickened cream
Whisk onto boiled milk, return to clean pan, stir continuously over heat
till mixture coats back of spoon.
Remove from heat.
Drain water from gelatine and add to anglaise, stir till dissolved, pass
through a fine strainer.
Divide the anglaise into two. Flavour one with coffee.
Beat cream to soft peaks.
The two flavoured bases must be cool before folding in the cream &
then egg white. Do one base, then the other.
The flavoured base can be place over iced water very briefly to cool, but
not set.
Fold in ½ of whites and ½ of cream in each base.
Pour into 4 plastic dariole moulds.
Set in fridge for 2 hours.
Honey, chocolate &
Macadamia wafers
50g soft unsalted butter
85g castor sugar
30g honey
40g plain flour
2 egg whites
50g unsalted chopped
macadamias
50g dark chocolate
buttons chopped
Line 4 baking trays with a sheet of silicone paper.
Mix butter, sugar, honey, sifted flour and egg whites in food processor
until smooth.
Spread thinly on the prepared baking trays using a plastic scraper.
Sprinkle with nuts and chocolate and bake at 1800C for 8-10 mins till
golden.
Cool on trays.
Break into shards or pieces.
Recipe for 4 students.
12
Lesson: 4
Vanilla Pannacotta
½ vanilla bean
5g leaf gelatine
300 ml cream
40g sugar
Black pepper & sesame
snaps
75g icing sugar
20ml cold water
25g plain flour
50g melted butter
30g sesame seeds
1g cracked black pepper
Split & scrape vanilla bean into cream & slowly bring to the boil.
Soak gelatine in cold water til soft & drain.
Add sugar & soft gelatine to hot cream, mix & pass. Divide between 3
plastic dariole moulds & set in the fridge.
Line a tray with silicone paper. Sift the icing sugar in to a bowl, add the
water & mix well until smooth. Add the sifted flour & melted butter & stir
till smooth. Add the sesame seeds & mix.
Spread out very thinly on the tray. Using a second sheet of silicone
paper spread the mix thinner. Carefully remove the second sheet.
Sprinkle with crushed pepper from the grinder.
Cook at 180°C till golden brown while warm cut in to long strips,
triangles or rounds. Leave on tray for a few minutes before moving to a
cooling rack.
Macerated strawberries
½ punnet strawberries
10ml Cointreau
10g sugar
30ml water
Bring Cointreau, sugar & water to the boil. Remove from heat. Place
strawberries in the hot liquid to infuse.
13
Lesson: 4
Chocolate truffle cake
Sponge
50g caster sugar
2 eggs
25g Dutch cocoa powder
25g corn flour
Whisk eggs & sugar over a bain-marie to ribbon stage. Remove from
heat & continue whisking till cool.
Add sieved flour & cocoa together & fold into sabayon.
Spread the mixture 5 mm thick on silicone paper, cook at 180°C for 5
min.
Stock syrup
Teacher to make for class
Bring water, Grand-Marnier & sugar to the boil, and cool.
250ml water
100g sugar
20ml Grand-Marnier
Cut sponge a 18cm circle.
Place sponge in a cake ring 18cm x 3 cm high.
Liberally brush the sponge with stock syrup.
Filling
85g dark chocolate
120g cream
Melt chocolate over a bain-marie cool until warm. ¾ whip the cream.
Fold the cream into the chocolate. Fill the ring 3 cm full with the filling,
set in fridge.
Ganache
50ml cream
5g glucose
30 chocolate
Bring cream & glucose to the boil, remove from heat. Add chopped
chocolate, mix till smooth. Spread over sponge. Cool in the fridge for 30
min.
To remove metal ring, gently heat the ring with a blow torch or place a
hot cloth around.
Cut into portions & serve.
14
Lesson: 5
Sticky date and pecan
pudding
70g chopped dates
40ml ginger wine
50ml water
2g bi-carb soda
20g unsalted butter
60g caster sugar
½ whole egg
45g self raising flour
2g ground ginger
2g ground cinnamon
25g chopped pecans
30ml cream
Caramel sauce
Butter & flour 4 metal dariole moulds.
Place dates, ginger wine, water in a bowl and infuse for 1 hour. Bring to
boil and stir in bi-carb. Allow to cool
Beat the butter and sugar until light. Whisk in the egg. Fold in the sifted
dry ingredients. Fold in the pecans and add to the date mixture.
Place into prepared moulds fill ¾, Place into oven at 150°C and cook for
30mins or until mixture tests dry.
Turn out of mould, serve with caramel sauce & whipped cream.
Caramelise the butter & sugar on the stove; add the cream & re-boil if
necessary.
110 g brown sugar
85 g unsalted butter
100 ml cream
Recipe for 4 students
Orange & Cardamon
Brulee
Bring cream, milk, cardamom pods and zest to the boil. Leave to infuse
for 30 mins. Pour onto creamed yolks and sugar mix well & strain.
zest of 1 orange
3 bruised cardamom pods
115 ml thickened cream
90 milk
25 g caster sugar
3 egg yolks
Pour mixture into brulee moulds and bake in a bain marie at 150°C for 30
mins or until set. When cool, dust with caster sugar & glaze with a blow
torch.
Makes 2.
Sugar for glazing
Pistachio Bread
100g egg white
100g caster sugar
125g pistachio nuts
130g plain flour
Butter & flour a small bread tin.
Whip egg white till full peak, rain in sugar.
Fold in sifted flour & nuts.
Spoon mixture in mould & bake at 200°C till firm.
Turn out & cool.
Wrap in cling film & freeze for 1 hour. Slice 5 mm thick, & dry on a wire
rack at 120°C until crisp.
Recipe for 2.
15
Lesson: 5
Pink Champagne Jelly
2 leaf gelatine sheets
120g sugar
185ml sparkling pink wine
100ml water
30g raspberries
30g blueberries
30g sliced strawberries
Almond tuile
50g butter
50g icing sugar
1 egg white
50g plain flour
50g sliced chopped
almonds
Soak gelatine leaves in cold water till soft. Drain off excess water.
Warm the water, champagne & sugar, until the sugar has dissolved.
Add the gelatine & mix until dissolved.
Cool the mix, but do not set. Pour into chilled glasses; or 3 dariole
moulds. Add berries & leave to set in blast chillier for 2 hours.
Cream butter & sugar. Gradually fold in beaten egg white.
Add the sieved flour mix.
Line a tray with silicone paper. Spread thinly using a template.
Refrigerate for 30 minutes
Sprinkle with the nuts. Bake at 160°c till golden brown. While warm
mould into desired shape.
1 recipe between 2 students
Lemon Tart
Sweet paste
50g butter
100g flour
30g icing sugar
1 egg yolk
20ml water
little egg white
Rub butter into sifted flour & icing sugar.
Add egg yolk & water to make a firm paste.
Handle as little as possible.
Rest for 20 min.
Line 20 cm flan tin with sweet paste & allow to rest.
Line pastry with grease proof paper and fill with rice or beans.
Blind bake for 20 mins at 190° C or until pastry is firm & pale.
Remove from oven & remove beans.
Return to oven for about 5 mins or until pastry is lightly coloured.
While hot, brush with lightly beaten egg white.
Filling
3 eggs
110g caster sugar
1 lemon, juice & zest
100ml cream
30ml double cream
Make filling by mixing eggs & sugar until well combined, & then stir in
lemon juice & cream.
Strain, then add the zest, pour into pastry case and bake at 140° C until
set.
Serve at room temp, sprinkled with sieved icing sugar & a quenelle of
double cream.
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