Creative Recipe Book Complete Index

Programs
To temper white chocolate

01 – TO TEMPER WHITE CHOCOLATE

To temper milk chocolate

02 – TO TEMPER MILK CHOCOLATE

To temper plain chocolate

03 – TO TEMPER PLAIN CHOCOLATE

04 – HIGH PASTEURIZATION

05 – MEDIUM PASTEURIZATION

06 – LOW PASTEURIZATION

07 – SIRUP SUGARS (70 BRIX)

08 – SIRUP OF VEGETABLES (70 BRIX)

Crystallized sugar

09 – CRYSTALLIZED SUGAR (72 BRIX)

10 – INVERTED SUGAR

Preparation for frosted fruit

100 – PREPARATION FOR FROSTED FRUIT

11 – TO CUT

12 – TO CHOP ROUGHLY

13 – TO CHOP FINELY

14 – TO GRATE

15 – TO PULVERIZE

16 – TO BEAT

17 – TO MIX

18 – TO EMULSIFY

19 – TO WHIP EGG WHITES

20 – TO WHIP CREAM

21 – SOFT DOUGH

22 – MEDIUM DOUGH

23 – STRONG DOUGH

24 – COLD PÂTÉ

Stuffing

25 – STUFFINGS

Mousseline stuffing

26 – MOUSSELINE STUFFING

27 – SWEET-SOUR MARINADE

Spicy marinade

28 – SPICY MARINADE

29 – ORIENTAL MARINADE

30 – TO FRY LIGHTLY

31 – TO STEW

32 – TO ROAST

33 – TO COOK AT LOW TEMPERATURE IN WATER OR OIL INDIRECT

To boil meat or fish

34 – TO BOIL MEAT OR FISH

To boil vegetables

35 – TO BOIL VEGETABLES

Steam cooking

36 – STEAM COOKING

37 – CANDYING IN OIL OF VEGETABLES (CONFIT)

38 – CANDYING IN SUGAR OF VEGETABLES OR FRUIT

Reduction

39 – REDUCTIONS

40 – REDUCTIONS IN SUGAR

41 – EXTRACTION OF PIGMENTS

42 – PASTEURIZED EGGS

Onsen tamago egg

43 – ONSEN TAMAGO EGG

Onsen egg stiff

44 – ONSEN EGG STIFF

Poached eggs

45 – POACHED EGG

Hardboiled eggs

46 – HARDBOILED EGG

47 – STEAM COOKING OF EGGS

48 – COOKING MARBLE EGGS

49 – VINEGAR OR WINE COURT – BOUILLON

Milk court bouillon

50 – MILK COURT-BOUILLON

51 – SHELLFISH FUMET

52 – FISH FUMET

Bisque

53 – BISQUE

Bisque sauce

54 – BISQUE SAUCE

55 – WHITE ROUX

56 – BROWN ROUX

Cleared butter

57 – CLEARED BUTTER

58 – HAZELNUT BUTTER

59 – BASE FOR AROMATISABLE OLIVE OIL CREME

60 – BASE ROYALE FOR CONSOMME

61 – BASE CREAM (SOUP)

62 – CREAMS WITH EGG BASE

63 – BASE SAVOURY SOUFFLE’

64 – BASE SWEET SOUFFLE WITH MILK

65 – ALCOHOLIC SORBET BASE

66 – FRUIT BASE FOR ICE CREAM

White base for ice cream

67 – WHITE BASE FOR ICE CREAM

Yellow base for ice cream

68 – YELLOW BASE FOR ICE CREAM

Base dry fruit paste for ice cream

69 – BASE DRY FRUIT PASTE FOR ICE CREAM

Base for fruit sauce worked cold

70 – BASE FOR FRUIT SAUCE WORKED COLD

Base fruit jelly

71 – BASE FRUIT JELLY

Base fruit mousse

72 – BASE FRUIT MOUSSE

Base fruit coulis

73 – BASE FRUIT COULIS

Base fruit jam

74 – BASE FRUIT JAM

Base fruit mousse cream

75 – BASE FRUIT MOUSSE CREAM

Base for chocolare sauce

76 – BASE FOR CHOCOLATE SAUCES

Base for sweet bavarian

77 – BASE FOR SWEET BAVARIAN

78 – BASE ENGLISH CREAM OF SWEET FRUIT

79 – BASE ENGLISH CREAM OF ACID FRUIT

80 – BASE FOR PASTRY CREAM WITH SWEET FRUIT

81 – BASE FOR PASTRY CREAM WITH ACID FRUIT

82 – BASE FOR SAUCES ENGLISH CREAM WITH SWEET FRUIT

83 – BASE FOR SAUCES ENGLISH CREAM WITH ACID FRUIT

84 – BASE MOUSSELINE CREAM

85 – BASE SAINT-HONORÉ CREAM

86 – BASE FOR DIPLOMATIC CREAM

87 – CARAMELIZATION OF SUGAR 106°

88 – CARAMELIZATION OF SUGAR 111°

89 – CARAMELIZATION OF SUGAR 115°

90 – CARAMELIZATION OF SUGAR 120°

91 – CARAMELIZATION OF SUGAR 145°

92 – CARAMELIZATION OF SUGAR 158°

93 – CARAMELIZATION OF SUGAR 165°

French meringue

94 – FRENCH MERINGUE

Swiss meringue

95 – SWISS MERINGUE

Italian meringue

96 – ITALIAN MERINGUE

Parfait base

97 – PARFAIT BASE

Fondant

98 – FONDANT

Pate a bombe

99 – PATE A BOMBE

Doughs
Basic batter for frying

01 – Basic batter for frying

Soft batter with beer

02 – Soft batter with beer

batter for tempura

03 – Batter for tempura

Batter with brandy

04 – Batter with Brandy

Batter for frying with mint

05 – Batter for frying with mint

Spicy batter for frying

06 – Spicy batter for frying

Yellow egg pasta

07 – Yellow egg pasta

Special egg pasta

08 – Special egg pasta

Garlic and parsley egg pasta

09 – Garlic and parsley egg pasta

Cacao egg pasta

10 – Cocoa egg pasta

Squid ink egg pasta

11 – Squid ink egg pasta

Red egg pasta

12 – Red egg pasta

Egg pasta with chestnut flour

13 – Egg pasta with chestnut flour

Piazza dough

14 – Pizza dough

Garlic and parsley bread

15 – Garlic and parsley bread

Basilicum bread

16 – Basilicum bread

Curry bread

17 – Curry bread

Bread with nuts

18 – Bread with nuts

Butter and Parmesan cheese bread

19 – Butter and Parmesan cheese bread

Yellow bread with sesame seeds

20 – Yellow bread with sesame seeds

Bread with olives and rosemary

21 – Bread with olives and rosemary

Bread with smoked bread and pepper

22 – Bread with smoked ham and pepper

Soft bread with anchovy

23 – Soft bread with anchovy

Yellow bread with olives

24 – Yellow bread with olives

Sweet bread with milk

25 – Sweet bread with milk

Brioche bread with sauge

26 – Brioche bread with sauge

Little breads with coconut

27 – Little breads with coconut

Azzimo bread

28 – Azzimo bread

Bread-stick with sheep's cheese

29 – Bread-sticks with ewe’s cheese

Puff pastry

30 – Puff pastry

Dough to cover

31 – Dough to cover

Brisee dough

32 – Brisee dough

Shortcrust pastry

33 – Shortcrust pastry

Whipped shortcrust pastry

34 – Whipped shortcrust pastry

Brik dough

35 – Brik dough

Sigarette dough

36 – Sigarette dough

Sable dough

37 – Sable dough

Pate genoise

38 – Paté Genoise

Paradise cake dough

39 – Paradise cake dough

Choux dough

40 – Choux Dough

Almond dough

41 – Almond dough

Shortbread

42 – Shortbread

Margherita dough

43 – Margherita dough

Cake dough

44 – Cake Dough

Brioche dough

45 – Brioche dough

Waffel dough

46 – Waffel dough

Crepes dough

47 – Crepes dough

Dough for savoury strudel

48 – Dough for savoury strudel

Dough for Viennese biscuits

49 – Dough for Viennese biscuits

Macarons

50 – Macaron

Crumble

51 – Crumble

Petit fours dough

52 – Petit fours dough with almond paste

Crepes with Roquefort

53 – Crepes with Roquefort

Croissant with aromatic herbs

54 – Croissant with aromatic herbs

Sweet muffin with courgettes

55 – Sweet muffin with courgettes

Savoury muffin with olives and rosemary

56 – Savoury muffin with olives and rosemary

Savoury plum-cake with nuts and parmesan cheese

57 – Savoury plum-cake with nuts and Parmesan cheese

Desserts
Pastry cream

01 – Pastry cream

Pastry cream with fructose

02 – Pastry cream with fructose

Pastry cream H20

03 – Pastry cream H2O

Pastry cream with coffee

04 – Pastry cream with coffee

Pastry cream with passion fruit

05 – Pastry cream with passion fruit

Creme caramel

06 – Creme Caramel

English cream

07 – English cream

Orange zabaione

08 – Zabaglione with oranges

Diplomatic cream

09 – Diplomatic cream

Diplomatic cream with cacao

10 – Diplomatic cream with cocoa

Diplomatic cream with cinnamon

11 – Diplomatic cream with cinnamon

Caramel mou

12 – Caramel mou

Mousseline cream

13 – Mousseline cream

Prince cream

14 – Prince cream

15 – Saint-Honoré cream

Saint honore cream with chocolate

16 – Saint-Honoré cream with chocolate

Sain honore cream with lemon or orange

17 – Saint-Honoré cream with lemon or orange

Lemon curd

18 – Lemon curd

Lemon cream for cakes

19 – Lemon cream for cakes

Butter cream for cakes

20 – Butter cream for cakes

Aromatisable water icing

21 – Aromatisable water icing

Icing sugar

22 – Icing royale

Tiramisu

23 – Tiramisù

Pasteurized tiramisu

24 – Pasteurized tiramisù

Aromatisable chocolate ganache

25 – Aromatisable chocolate ganache for stuffings

Chocolate ganache

26 – Chocolate ganache

Caramelized orange ganache

27 – Caramelized orange ganache

Ganache mousseline

28 – Ganache mousseline

Lemon mousse

29 – Lemon mousse

Hazelnut mousse with cadied fruit

30 – Hazelnut mousse with candied fruit

Chantilly cream

31 – Chantilly cream

Creamy with chocolate

32 – Creamy with chocolate

Creamy with caramel

33 – Creamy with caramel

Creamy with exotic fruit

34 – Creamy with exotic fruit

Icecold souffle

35 – Icecold soufflé

Italian dessert

36 – Italian dessert

Speculoos

37 – Speculoos

carrots

38 – Halvà with carrots

Poached peaches

39 – Poached peaches

Brittle

40 – Brittle

Coated almonds

41 – Coated almonds

Coated hazelnuts

42 – Coated hazelnuts

Caramel sauce

43 – Caramel sauce

Caramel sauce and salty butter

44 – Caramel sauce and salty butter

Butterscotch sauce for ice cream

45 – Butterscotch sauce for ice cream

Orange sauce with star anice

46 – Orange sauce with star anice

Cold sauce with red fruits

47 – Cold sauce with red fruits

Syrup for baba and sorbets

48 – Syrup for baba and sorbets (18 Baumé)

Syrup for soaking in alcohol and fruit bavarian cream

49 – Syrup for soaking in alcohol and Fruit bavarian cream (30 Baumé)

Syrup for preserved fruit

50 – Syrup for preserved fruit (16 Baumé)

Syrup for parfait

51 – Syrup for parfait (28 Baumé)

Syrup for savarin

52 – Syrup for savarin (20 Baumé)

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