Tart

Fruit Tart Baking Time: 30min
Yield: 10 servings
Ingredients Method
2 ¼ cups all-purpose flour 1. Cream butter and sugar until combined and add salt
1 cup (225 grams) cold butter, cut 2. In a small bowl, whisk together egg and vanilla, pour over
into cubes butter mixture. Add flour and mix together until combined. Do not
¼ to ½ cup ice cold water over mix.
1 tablespoon white sugar 3. Gather the dough into a rough ball. Wrap with plastic wrap and
½ tsp vanilla allow to rest in the chiller for 1 hour
½ tsp salt 4. Pre-heat oven to 375F and prepare tart pan by brushing with
butter and dusting with flour.
5. On a flour surface, roll pate sucre as thin as possible and
transfer to a prepared tart pan (To be demonstrated by Chef
instructor)
Pastry cream 6. Bake for 10-15 minutes
¾ cup white sugar Pastry Cream

½ cup cornstarch 7. Combine milk, cream and vanilla in medium size saucepan and
3 cups fresh milk simmer.
4 egg yolks 8. In a medium bowl, whisk together egg yolks and sugar until light
½ cup salted butter and fluffy. Whisk the cornstarch until combined.
9. Temper hot milk mixture to the eggyolk mixture to avoid curdling
10.Return mixture to saucepan and cook over low heat, mixing
well to distribute the heat evenly. Cook until thick and smooth.
11.Transfer to a bowl, cover, and let it cool to set.
Assembly/ garnish
50 grams Assembly:
5 pcs Peaches 12.Transfer pastry cream into a piping bag and pipe into prepared
6pcs Strawberry crust. Fill only half way.
1 pc Kiwi 13.Arrange assorted fruits on top of the pastry cream in an
2 pc Ripe Mango attractive pattern.
14. Brush with apricot glaze
½ c Sugar
¼ c water 15. Pour the gelatin on the top of Fruit tart.
Gelatin
1pck Knox gelatin

Chicken Empanada Baking Time: 30min
Yield: 10 servings
Ingredients Method
Combined all ingredients, all purpose flour, powdered sugar, 3 tsp

INGREDIENTS: salt, 8 tbsp oil, butter, egg, vinegar and water. Until incorporate.
Cover the dough with plastic wrap and allow to rest for 10 minutes.
Set A:
6 cup all-purpose flour Form and rested dough into a ball and then flatten using a rolling
8 tablespoons powdered sugar pin.
6 teaspoons fine salt
Filling:
Set B:
6 tablespoons canola oil In sauce pan. boil chicken in 400ml water for 12 to 15 minutes until
180 g unsalted butter it tender. Remove the cooked chicken from sauce pan and set
aside of the chicken stocks. Cut the cooked chicken breast into
Set C: small cubes.
4 egg, lightly beaten
4teaspoon vinegar In another bowl, sauté onion until it brown, Add in chicken until
8 tablespoons water (cold water) slightly brown as well. Then pour in the reserved chicken stock. Add
chicken bouillon cube and cooked and simmer for 5 minutes
Filling: Add potatoes and carrots. Simmer to 8 to 10 minutes
Add green peas, pepper and sugar. Cook for 5 minutes
250g Chicken breast (cooked)
½ c Oil
½ c Onion
¼ c Garlic
2 c Potato
1 c Carrots
1 pcs Chicken knorr cubes
1/ 2c Frozen Green Peas
1/2c Raisins
2 tbsp Sugar
¼ Cornstarch
¼ c Water
1 L oil for deep fry

Egg Pie Baking Time: 30min
Yield: 10 servings
Ingredients Method
INGREDIENTS: Sift the all-purpose flour into a mixing bowl, Add iodized salt, sugar
and egg. Mix until well combined
2 c All -Purpose flour
4 tbsp White Sugar Add butter. using your fingers of forks cut the butter into a flour
½ tsp Iodized Salt mixture until crumbly.
1 pcs egg
½ c Margarine Add cold water and continue manual mixing until all ingredients are
3 tbsp. Water well incorporated.
Filling: Gather the dough and from into a ball
1 ¾ c Evaporated Milk Using a rolling pin, flatten the dough to about ¼ inch thick it should
1 c White Sugar be wide enough to cover a 9 inch round pan.
1 pc Egg Yolk
3 pcs Eggs Arrange the flatten dough into the pan and cut the excess dough
½ tsp. Vanilla around the edges. Poke holes into dough with a fork. Chill for
¼ c Water atleast 20 minutes
1 1/2 tbsp. Cornstarch
1 pcs Egg Wash
1tbsp Refined sugar Filling:
In a sauce pan. scald the evaporated milk over the medium heat for
minutes or until small bubbles begin to appear. Set aside.
In mixing bowl, combine sugar, eggs, egg yolks and vanilla extract
using a wire whisk. Set aside
Make a slurry dissolving cornstarch in water. Mix until well

combined.
Pour in scalded milk into the cornstarch slurry
Gradually add scalded milk and cornstarch mixture into egg-sugar

mixture. Mix thoroughly.
Red velvet Cupcake Baking Time: 30min
Yield: 10 servings
Ingredients Method
1 ¼ c All-purpose Flour
2 tbsp cocoa powder Combined in the mixing bowl dry ingredients, All purpose flour,
½ tsp baking soda cocoa powder, baking soda and baking powder. Set aside
1 tsp baking powder
¾ c melted butter In separate bowl, put melted butter. egg, white sugar, all-purpose
1 pcs egg cream, vinegar and red food coloring
¾ c white sugar
¾ c all-purpose cream Combined the dry ingredients and butter mixture until well
1 tbsp vinegar incorporated.
4 tbsp red food coloring
Put in the muffin pan
Cream cheese frosting

Combine the cream cheese, powdered sugar , butter and lard until
1 c cream cheese well blended.
¼ c Powdered sugar
1/4c butter
¼ c lard
Black Bottom Cupcakes Baking Time: 30min

Yield: 10 servings
Ingredients Method
1 (8 ounce) package cream

cheese, softened 1. Preheat the oven to 350 degrees F (175
1 large egg
⅓ cup white sugar degrees C). Grease two 12-cup muffin
⅛ teaspoon salt tins or line with paper cups.
1 cup miniature dark chocolate
chips
2. Beat cream cheese, egg, 1/3 cup sugar,
2c All -purpose Flour and 1/8 teaspoon salt in a medium bowl
2 c White sugar
2 tsp Baking powder until light and fluffy. Stir in chocolate
1 tsp salt chips; set aside.
¾ c cocoa
2 pcs egg
½ tsp instant coffee
3. Mix together flour, white sugar baking
1c oil powder , salt, cocoa, egg , instant
1 c water coffee ,oil , water, milk, vanilla.Fill the
1 c milk
1tsp vanilla prepared muffin tins about 1/3 full with
Buttercream:
1 cup butter, at room temperature chocolate batter. Top each with a
(225 grams) dollop of cream cheese mixture.
1 cup all-purpose or heavy cream
(225 grams)
1 cup powdered sugar 4. Bake in the preheated oven until a
2 teaspoons instant coffee powder toothpick inserted into the chocolate
cake comes out clean and the cream
cheese center is set, 25 to 30 minutes.
Moist Chocolate Cupcake with Chocolate Baking Time: 30min

frosting Yield: 10 servings
Ingredients Method
Makes 12- 14 (3oz) cupcakes
2c All -purpose Flour Combine all the dry ingredients, such as all-purpose flour, white
2 c White sugar sugar, baking powder, salt, and cocoa, and mix until well
2 tsp Baking powder incorporated.
1 tsp salt
¾ c cocoa
2 pcs egg In a mixing bowl, add eggs, instant coffee, oil, water, milk, and
½ tsp instant coffee vanilla; combine until well blended.
1c oil
1 c water
1 c milk Combine the dry and liquid ingredients until well blended.
1tsp vanilla
Chocolate Frosting Poor in a 4 inch cupcake paper cup put in the muffin
250g Dark Chocolate bar Baking: 350 F (170 C) Baking time: 25 minutes or until the top
1/2C all purpose cream exterior is almost firm.
In a double broiler melt the chocolate and pour it

1 L Heavy cream , (Avoset
whipping cream/ Ever whipping
cream
Take Note : Please bring decorating Tip and Pastry Bag

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Fruit Tart Baking Time: 30min

¾ cup white sugar Pastry Cream

1pck Knox gelatin

Combined all ingredients, all purpose flour, powdered sugar, 3 tsp

1 L oil for deep fry

Filling: Gather the dough and from into a ball

Make a slurry dissolving cornstarch in water. Mix until well

Pour in scalded milk into the cornstarch slurry

Gradually add scalded milk and cornstarch mixture into egg-sugar

Cream cheese frosting

Black Bottom Cupcakes Baking Time: 30min

1 (8 ounce) package cream

Moist Chocolate Cupcake with Chocolate Baking Time: 30min

Makes 12- 14 (3oz) cupcakes

In a double broiler melt the chocolate and pour it

Take Note : Please bring decorating Tip and Pastry Bag

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