Dessert Bulk Book Feb 2015

This material is the sole property of California Pizza Kitchen, Inc. The intended use of this material is for instructional purposes only within the facilities of California Pizza Kitchen. Any unauthorized use (or copying) of this material, or any part thereof, is strictly prohibited and will result in

criminal prosecution.

CALIFORNIA PIZZA KITCHEN, INC. Copyright © 1991

AMERICAN BUTTER CAKE APRIL 2014 India Commissary Prep

Yield: 9 INCH MOLD (8 PCS) Shelf Life: 3 DAYS

STATION MEASURE

FOR Base

272 GM All purpose Flour

300 GM Castor sugar

10 GM Baking Powder

1 GM Salt

1 no Eggs

118 GM Butter

30 GM Milk

FOR TOP Filling

226 GM Philadelphia Cream Cheese

2 EA Eggs

5 GM Vanilla Extract

118 GM Butter

160 GM Icing Sugar

METHOD OF PREPARATION/PROCEDURE

1. Pre heat Oven to 170c and Line the cake Molds with butter paper and grease with melted butter.

2. In bowl combine Flour , castor sugar, baking powder and salt

3. Add the eggs ,melted butter and milk and mix with hand until it forms dough.(do not over mix)

4. Press dough evenly at bottom of each ring mold. Set Aside.

5. Note: When pressing the bottom layer into the cake pan, dampen your fingers with water to prevent sticking and giving finish base

6. To make top layer Beat the cream cheese until smooth. Slowly add the beaten eggs, vanilla, and melted butter until mixture is smooth and creamy

7. Add the sifted powdered sugar and beat again until the mixture is smooth and creamy; pour on top of bottom layer.

8. Bake in an oven for 40-50 minutes. Remove from oven and cool completely before removing from molds. Cut in 8 pieces




BUTTERMILK 02/01/10 India Yield: 525 ml Shelf Life: As required

STATION MEASURE

250 gms Amul Curd

250 gms Cold Water

METHOD OF PREPARATION/PROCEDURE 1. Combine ingredients and let sit in the refrigerator for 1 hour. 2. Use in recipe as needed.




CHOCOLATE BANANA CAKE PREP 02/01/10 India Yield: 5 mould Shelf Life: 3 Days

STATION MEASURE – SPONGE 714 gm All Purpose Flour 171 gm Cocoa Powder 19 gm Baking Soda 571 gm butter 1143 gm Castor Sugar (Granulated) 11 ea Eggs 86 gm Coffee Powder 14ml Vanilla Essence 571ml Buttermilk 71 gm Cake Gel STATION MEASURE – CHOCOLATE GANACHE 1000 ml Heavy Cream 1500 gm Dark Chocolate STATION MEASURE – BANANA CREAM 1 0ea Fresh Bananas 625 GM Heavy Whipped Cream


1. Preheat oven to 170°C. 2. Sift flour, cocoa powder and baking soda together 3 times. 3. Cream butter and sugar until light & fluffy. Add the eggs one at a time beating well after each

addition. 4. Combine the buttermilk, coffee powder and vanilla essence. 5. Mix in 1/3 of the dry ingredients with half of the wet ingredients. Repeat with the dry and wet

ingredients, finishing with the dry ingredients. 6. Divide the batter into 3 equal parts and pour in cake mold. 7. Bake for approximately 1 hour or until the center comes out clean. 8. Meanwhile, in a sauce pan, combine dark chocolate and cream. Bring to a boil. Over low flame,

stir continuously melting the chocolate. 9. When chocolate is melted remove from the flame and set aside to cool.

10. Refrigerate for about 1 hour. Take out. Whip the ganache with an electric beater on an ice bed until stiff peaks form.

11. In a bowl, mash the bananas and then mix in the whipped cream. Set aside. 12. Cut the sponge into two. Sandwich the banana cream between the 2 layers for about 1.5 cm in

height. 13. Spread the chocolate ganache on the top of the sponge. Garnish with dark chocolate flakes.




CHOCOLATE BANANA CAKE PREP (EGGLESS) 15/11/10 India Yield: 4 molds Shelf Life: 3 Days

STATION MEASURE – SPONGE 1800 gm Eggless Chocolate premix flour (Pillsbury) 1000ml Water

250 ml oil 70gm Coffee powder

STATION MEASURE – CHOCOLATE GANACHE 800ml Heavy Cream

1200 gm Dark Chocolate

STATION MEASURE – BANANA CREAM 8 ea Fresh Bananas 500 GM Heavy Whipped Cream

STATION MEASURE – BANANA CREAM\ 35 GM Chocolate curls NOTE: Oven temperature should be set to 150˚C.

METHOD OF PREPARATION/PROCEDURE 1. Preheat oven to 150°C.

2. Sift flour well.

3. Mix the water oil, coffee powder well and mix with the flour for 10 minutes with a beater

4. Divide the batter into 3 equal parts and pour in cake mold.

5. Bake for approximately 45 hour or until the center comes out clean. Remove the pans from the oven and let it cool

6. Meanwhile, in a sauce pan, combine dark chocolate and cream. Bring to a boil. Over low flame, stir continuously melting the chocolate.

7. When chocolate is melted remove from the flame and set aside to cool.

8. Refrigerate for about 1 hour. Take out.

9. Cut the sponge into two. Sandwich half the banana cream between the 2 layers for about 1.5cm in height.

10. Spread the remaining chocolate ganache on the top of the sponge. Garnish with dark chocolate flakes.




CHOCOLATE BROWNIE PREP 02/01/10 India Yield: 40 Portions (2Pans) Shelf Life: 3 Days

STATION MEASURE - BROWNIE MIXTURE

2720gm Granulated Sugar 55 ml Vanilla Essence 1810 gm Butter 454 gm Cocoa Powder 600 gm All Purpose Flour 21 ea Eggs 600 gm Chocolate Chips STATION MEASURE - HOT FUDGE SAUCE 1000 gm Dark Chocolate 500 gm Butter, Unsalted 250 ml Milk NOTE: Oven temperature should be set to 170˚c. METHOD OF PREPARATION/PROCEDURE 1. Melt butter over medium heat. 2. Whisk sugar and vanilla essence together in a bowl. 3. Add melted butter into sugar mixture, mix for about 5 minutes. 4. Add cocoa powder to butter and sugar, mix for 2 minutes. 5. Scrape down sides and bottom of bowl and slowly add the flour. Mix for 2 minutes and scrape the

sides of the bowl again. Add Half chocolate chip in mixture 6. Add eggs one at a time to the bowl while mixer is running. Mix until batter is smooth. 7. Line trays with butter paper and grease with butter. 8. Pour the batter into the trays, using a spatula to push batter into the corners. 9. Gently slam the trays against a hard surface to remove any air pockets. Garnish with reminder

choco chips. 10. Bake for about 48 minutes or until a toothpick inserted into the center comes out clean. 11. Remove trays from oven and allow to cool. METHOD OF PREPARATION/PROCEDURE FOR HOT FUDGE SAUCE 1. Melt butter and chocolate in a saucepan, and add milk. 2. Mix well until chocolate is completely melted and sauce reaches a smooth color and consistency.




RED VELVET CAKE PREP 02/01/10 India

Yield: 5 moulds Shelf Life: 3 Days

STATION MEASURE - CAKE

407 gm Butter 885gm All-Purpose Flour 57 gm Coca Powder 21 gm Baking Powder 1000 gm Castor Sugar (Granulated) 8 .5 no. Eggs 10gm Vanilla Essence 57 ml Red Food Coloring 571 ml Buttermilk 14gm Baking Soda 42.5 gm White Vinegar 71 gm Cake Gel STATION MEASURE - CREAM FROSTING

2235 gm Philadelphia Cheese(7 packets) 1560 gm Icing Sugar (Powdered) 710 gm Butter 250 gm White chocolate for garnish NOTE: Oven temperature should be set to 170˚c. METHOD OF PREPARATION/PROCEDURE FOR CAKE

1. Butter the baking pans and dust with flour 2. In a mixing bowl, sift the flour, baking powder, and cocoa powder together. 3. In a separate bowl, combine butter and sugar and beat until light and fluffy. 4. Add eggs one at a time to the butter and sugar mixture and beat well after each addition. Add

vanilla and flour mixture. 5. Prepare buttermilk using equal quantities of curd and water. Add the red food coloring to mixture

and mix well. 6. Add buttermilk to the batter and mix well. 7. In a small mixing bowl, dissolve baking soda in the vinegar and add to the batter. Mix well but

avoid over-beating. 8. Divide the batter equally into 5 moulds and bake until a toothpick inserted into the center comes

out clean, approx. 40-45 min. 9. Remove pans from oven and let cool.

10. Using a serrated knife, trim the tops of the cakes to level the surface. Cut each cake into two. METHOD OF PREPARATION/PROCEDURE FOR FROSTING

1. In a bowl, combine the Philadelphia cheese, sugar and butter and beat until light and fluffy. 2. Add vanilla essence; scrape down the bowl to mix well. 3. Chill in the refrigerator for 1 hour. 4. Place a layer of cake on the turntable and spread the frosting about 2 cm in height. 5. Follow the same procedure for the remaining cake layers. 6. With remaining frosting finish the sides of the cake. Refrigerate and divide.




RED VELVET CAKE PREP (EGGLESS) 15/11/10 India Yield: 5 mould Shelf Life: 3 Days

STATION MEASURE - CAKE 2417gm Vanilla eggless premix (Pillsbury) 1500gm Water 267 gm Oil 125 gm Cocoa powder 75gm Red Food Coloring STATION MEASURE - CREAM FROSTING

1615 gm Philadelphia Cheese(7 packets) 1125gm Icing Sugar (Powdered) 510 gm Butter 250 gm White chocolate for garnish NOTE: Oven temperature should be set to 150˚C.

METHOD OF PREPARATION/PROCEDURE FOR CAKE 1. Butter the baking pans and dust with flour 2. In a mixing bowl, sift the flour and cocoa powder together. 3. In a separate bowl, combine oil, water and red food coloring 4. Add the liquid mix to the flour and mix well with electric beater for 10 minutes 5. Divide the batter equally into 5 moulds and bake until a toothpick inserted into the center comes out

clean, approx. 40 – 45 min. 6. Remove pans from oven and let cool. 7. Using a serrated knife, trim the tops of the cakes to level the surface. Cut each cake into two.

METHOD OF PREPARATION/PROCEDURE FOR FROSTING 1. In a bowl, combine the Philadelphia cheese, sugar and butter and beat until light and fluffy. 2. Add vanilla essence; scrape down the bowl to mix well. 3. Chill in the refrigerator for 1 hour. 4. Place a layer of cake on the turntable and spread the frosting about 2 cm in height. 5. Follow the same procedure for the remaining cake layers. 6. With remaining frosting finish the sides of the cake. 7. Refrigerate and divide the cake into 8 portions.




SABAYON 02/01/10 India Yield: 1 litre Shelf Life:

STATION MEASURE 5 ea Egg Yolks 150 gm Castor Sugar 500 grams (1 tub) Mascarpone Cheese (room temperature) 180gm Amul Cream 210 gm Whipped Rich cream

40gm Sula Satori Merlot 12 gm Nescafe Powder 25 gm Milk

METHOD OF PREPARATION/PROCEDURE 1. Combine egg yolks and sugar in a stainless steel bowl and whisk until well blended. 2. Place the bowl over a sauce pan of simmering water (do not allow water to touch the

bottom of the bowl). Beat until mixture triples in volume. 3. Cover and refrigerate until well chilled. 4. While that mixture is cooling, remove mascarpone from tub. Place it in a stainless steel

bowl and beat with a spoon or spatula to achieve a creamy consistency. Set aside and allow the cheese to warm up to room temperature – do not apply heat to the cheese; this will cause the sauce to break.

5. Now add castor sugar to mascarpone cheese and beat with hand blender till sugar dissolves. Blend in Amul cream to the mixture. Now mix coffee powder with red wine and mix with egg yolk mixture

6. Fold half whipped cream with egg yolk mixture and fold this lightly with mascarpone mixture.

7. Gently fold the remaining half of the whipped cream in above mixture. Add milk to adjust the consistency of the mixture.

8. Cover, label and refrigerate.




STICKY TOFFEE PUDDING PREP 02/01/10 India Yield: 40 Portions (2 mould) Shelf Life: 3 Days

STATION MEASURE - PUDDING 1000gm All-Purpose Flour 40 gm Baking Powder 1200 gm Pitted Dates 2000 ml Boiling Water 35 gm Baking Soda 800 gm Unsalted Butter, Softened 1040 gm Castor Sugar 16 each Eggs 24 ml Vanilla Essence STATION MEASURE - TOFFEE SAUCE 900 gm Butter, Unsalted 1200 ml Heavy Cream 2000 gm Light Brown Sugar 1000 ml Water NOTE: Oven temperature should be set to170˚C. METHOD OF PREPARATION/PROCEDURE FOR PUDDING

1. Butter the baking tray. 2. Sift the flour and baking powder together. 3. Finely chop the dates. 4. In a sauce pan, bring the water to a boil and add the chopped dates. Cook the dates until the water

evaporates. 5. Add baking soda to the sauce pan, stirring consistently. Set aside to cool. 6. In a bowl, beat sugar and butter until light and fluffy. Add eggs and vanilla and blend well. 7. Gradually beat in flour and baking powder mixture. 8. Add dates mixture to the batter and fold with a rubber spatula until blended. 9. Put the mixture in the baking tray. Bake for 40- 45 minutes or until pudding is set and firm on top.

METHOD OF PREPARATION/PROCEDURE FOR TOFFEE SAUCE

1. Combine butter and light brown sugar in a sauce pan and bring to a boil. 2. When sugar is melted, add heavy cream and water. Cook until sauce reaches the desired

consistency. 3. Prick the pudding with a fork, and pour the toffee sauce over the pudding while it is still piping hot. 4. Place the pudding in the oven for 7 minutes to allow the sauce to soak into the pudding. 5. Add roasted pecans to the remaining sauce. 6. Serve piping hot & drizzle the toffee sauce over the pudding.




TIRAMISU PREP 02/01/10 India Yield: 40 Portions Shelf Life: 3 Days

80 ea Ladyfingers 2000 gm Whipped Cream METHOD OF PREPARATION/PROCEDURE

1. In a medium mixing bowl, beat Mascarpone with a spatula until smooth and creamy. Set aside and allow to reach room temperature (about 1 hour).

2. In another medium mixing bowl, combine the egg yolks, 500 gm sugar and whisk until blended. 3. Transfer the mixture to the top half of a double boiler and place it over simmering water over medium high

heat. With a whisk, beat the mixture until it triples in volume (5 min). 4. Remove from heat, cover and chill thoroughly in the refrigerator. 5. In a medium mixing bowl, combine mascarpone and reminder sugar and mix well. Add amul Cream and satori

wine , and coffee to it. Add sabayon to this mixture. In separate bowl whip cream till peak forms. 6. Using a spatula, fold whipped cream mixture into Mascarpone mix. 7. Pour into moulds equally. 8. Cover and refrigerate.

METHOD OF PREPARATION/PROCEDURE FOR SABAYON TOPPING SAUCE 1. In a mixing bowl, stir 1 cup of the Sabayon – Mascarpone mixture and thin it with milk. 2. Cover and refrigerate.

METHOD OF PREPARATION/PROCEDURE FOR COFFEE AND KAHLUA MIXTURE 1. In a small bowl, mix Kahlua and coffee powder. 2. Cover and refrigerate.

METHOD OF PREPARATION/PROCEDURE FOR VANILLA WHIPPED CREAM 1. In a mixing bowl, combine the cream, sugar and vanilla extract. 2. Beat with a beater until soft peaks form

METHOD OF PREPARATION/PROCEDURE FOR AASEMBLY 1. In a mixing bowl, fold 1 cup of the Sabayon-Mascarpone mixture into ½ cup if the whipped cream. 2. Spread a small amount of this mixture into the bottom of a 10”x6” baking dish, forming a 1/8” layer. 3. Dip 10 lady fingers into the espresso mixture (2 seconds). Transfer to a dry surface. 4. Gently press the soaked ladyfingers in the layer of Sabayon whipped cream. 5. Spread the remaining Sabayon whipped cream over the soaked ladyfingers and gently tap the pan to release

any air bubbles. Smooth the surface with a spatula. 6. In the same way, soak the remaining ladyfingers and arrange them in the baking dish. Spread the remaining

Sabayon-Mascarpone Mixture over the second layer of ladyfingers and smooth the surface with a spatula. 7. Cover and refrigerate at least 12 hours.

STATION MEASURE - SABAYON MASCARPONE MIXTURE 7500 gm Mascarpone Cheese 60 no. Egg Yolks 500 gm Castor Sugar (Granulated) 400 gm Sula Satori Merlot 1200 gm 50gm 1500gm

Heavy Cream Coffee Powder Castor Sugar

STATION MEASURE - ESSPRESSO KAHLUA MIXTURE 600 gm Kahlua 50 gm Coffee Powder




WHITE CHOCOLATE STRAWBERRY CHEESECAKE PREP 02/01/10 India Yield: 3 Cake Shelf Life: 3 Days

STATION MEASURE – OREO COOKIE CRUST 6pkts Oreo Cookies(100gm pkt)

150gm Melted Butter STATION MEASURE – CHEESECAKE FILLING 1800gm 700gm

Philadelphia Cream Cheese Hung Curd

700 gm Castor Sugar (Granulated) 8ea 4ea

Eggs Egg yolk

18 gm All Purpose Flour 12 gm Corn Flour 12 ml Vanilla Extract 260 gm Double Cream 120 gm Strawberry Crush STATION MEASURE – Whipped Cream 80 gm 20 gm

White Chocolate(For Garnish) Strawberry chocolate (for Garnish)

62 ml Heavy Whipped Cream 3 ml Vanilla Extract METHOD OF PREPARATION/PROCEDURE

1. Preheat oven to 140°C. Place pan of hot water in bottom of oven. 2. Prepare lose bottom aluminum moulds.

3. Mix the crust ingredients and pat on the bottom and side of the prepared mould. 4. Using a high-speed mixer beat the cream cheese and sugar until creamy. 5. Add Curd, Heavy Cream, eggs, yolk and beat until just mix, scraping the sides of the bowl a few

times and mixing after. 6. Add flour, Corn flour, vanilla. Beat just until mixed and creamy. 7. Pour half of the batter into pan on top of the crust. 8. Carefully and evenly, spoon half the strawberry preserves on top of the batter.

Do not let any preserves touch the side of the pan. 9. Gently pour the remaining batter on top being careful not to disturb the preserves.

10. Place small amounts of remaining preserves around the top of the cheesecake. Using a sharp knife, carefully cut through the preserves and into the cake to produce a swirled design.

11. Bake at 140°C for 1 ½ hours. Chill for minimum 6 hrs before cutting the cake. Form a thin layer icing with whipped cream and garnish on top with white chocolate curls.




SHIVAJI MILL FLOUR DOUGH April 2014 India Commissary Prep Yield: 46 KG Shelf Life: 15 days frozen

METRIC MEASURE

25 Kg Shivaji Mills flour

2800 gm Shivji Mills semolina

480 gm Salt

1200 gm Sugar

240 gm Fresh yeast

920 gm Olive oil blend

16 kg Cold water

1800 gm Old dough


1. In a clean mixing bowl, add sugar, fresh yeast, old dough and cold water and let is mix on slow for 4-5 minutes 2. While the machine is mixing the other ingredients, weigh in the refined flour, semolina and salt. Mix them and keep aside. 3. Add the flour mixture to the machine and let it mix on slow for another 4 minutes until gluten is formed 4. Add the olive oil blend and set in speed to high for 7 minutes 5. Once ready, move it to a cool place on a table top and cover with cling film to avoid drying 6. Portion as required and arrange in trays and store in freezer immediately to freeze the dough and avoid proofing. Dough weights are defines as 125 gm, 240 gm and 420 gm




SHIVAJI MILL FLOUR MULTIGRAIN DOUGH April 2014 India Commissary Prep Yield: 45 KG Shelf Life: 15 days frozen

METRIC MEASURE

2500 gm Multi grain flour concentrate

22.5 kg Shivaji Mills flour

3100 gm Shivaji Mills semolina

250 gm Salt

2600 gm Sugar syrup

2500 gm Water

7 kg Ice

1700 gm Olive oil blend

1800 gm Water

250 gm Castor sugar

750 gm Compressed yeast

250 gm Olive oil

METHOD OF PREPARATION/PROCEDURE 1. Mix the dry ingredients together in a bowl (multigrain flour concentrate, flour, semolina and salt) 2. To the dough machine, add the sugar syrup, 2.5 kg water, 1.7 kg olive oil blend and ice and keep mixing on medium speed for 2minutes 3. Prepare a slurry with 1.8 kg water, compressed yeast and castor sugar and let it rest for 2-3 minutes for yeast activation 4. Add the yeast mix to the dough machine and let it run on medium speed for 3 minutes or until the ice melts 5. Add the dry flour mixture to the dough mixer and run on slow speed for 4 minutes. Then put on high speed for 3 minutes. 6. Once the dough is formed, add 250 gm of olive oil blend and let it mix on slow for 1-2 minutes until oil is absorbed 7. Remove the dough from the dough mixer and let it rest on a greased surface for 2-3 minutes 8. Cover with cling film and portion as required. Cover and hold it in freezer.

Dessert Bulk Book Feb 2015

Documents

gm butter

gm milk

gm salt

gm baking powder

gm castor sugar

gm cocoa powder

gm baking soda

gm coffee powder