Chef Gamal Hassaneen Recipes - Document 1

Honey cold Parfait
Ingredients:
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10 Egg yolks
5 Eggs
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400 Sugar
300 mL honey
10 Leaf Gelatine
1 L Whipped Cream
Method:
1)
2)
3)
4)
5)
6)
7)
8)
9)
Form a closed cylinder using a paper and place inside an empty cup
Brush the cup and paper with butter and sugar
Whisk eggs, egg yolk and sugar over a water bath
Warm the honey and gelatine and pour into the egg mix,
Pour cream into mix
Pour the parfait mix into the cup
Freeze for 8 hours
Remove the paper and cup mould from the parfait
Serve while chilled
Orange Cream(Curd)
Ingredients:
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11 Egg Yolks
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200g Sugar
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200g Butter
750mL Orange Juice
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3 tbsp Orange Zest
Yellow Food Colouring
Method:
1) Mix all the ingredients over a water bath
2) Continue to mix until mixture is mixed
3) Allow mix to cool
This recipe is suitable for Orange Cake, Orange Meringue Pie etc.
Banana Bread
Ingredients:
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4kg Banana
3.1kg Sugar
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3.1 Flour
170g Baking Powder
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lL Milk
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110g Salt
900mL Oil
32 Eggs
Method:
1)
2)
3)
4)
5)
6)
7)
Mix all the ingredients
Brush Bread mould with butter
Pour mix into bread mould
Bake in Oven at 180·C for 45minutes
Allow to Cool
Sprinkle Icing Sugar
Cut into Slices
Almond cream
Ingredients:
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1 kg Butter
1 kg Sugar
1 kg Ground Almond
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12 Eggs
200g Flour
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2 Tbsp Almond Essence
2 Tbsp Vanilla Essence
Method:
1) Beat the butter ,sugar, vanilla essence, almond essence until it becomes like a white cream
2) Add the eggs one by one
3) Add the flour and the almond
Sponge Fingers
Ingredients:
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24 Egg Yolks
500g Sugar
1 table spoon Vanilla Sugar
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16 Egg White
200g Com Flour
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300g Flour
Method:
1.
2.
3.
4.
5.
6.
7.
Whisk the Egg Yolk with the Sugar and Vanilla Sugar (keep aside)
Whisk the Egg White
Add (STEP 1 TO STEP 2)
Add the Com Flour and the Flour (To STEP 3)
Brush the oven tray with butter
Using the piping bag pipe the mixture into 4cm Fingers
Bake at 180· for 14 minutes
Viennese Whirls
Ingredients:
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900g Butter
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600g Sugar
200g Milk
300g Corn Flour
1.35g Flour
Method:
1)
2)
3)
4)
5)
6)
Beat the butter and sugar until it becomes creamy
Add milk slowly while continuing to beating
Add flour and Corn Flour
Pipe the biscuit as swirls
Place Raspberry jam in the middle
Bake at 170·C in oven for 30 minutes
Crepes
Ingredients:
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IOOg Plain FLOUR
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4 Eggs
Pinch Salt
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70g Sugar
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200MI Milk
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lOOML Cream
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30g Ghee
1tspo Vanilla sugar
Method:
1)
2)
3)
4)
5)
Mix all the ingredient together
Place non-stick frying pan over the stove
Wipe pan with butter
Scoop the crepe butter and place in the fry pan spreading it over the base of the pan
Leave it for 2 minutes until it is cooked and then flip to the other side and leave for another
minute
This suitable for Crepe Suzette, any type of sweet crepe
Optional you don't have to use the vanilla sugar and sugar and can instead stuff the crepe with any type of
meat or chicken
Walnut Bread
Ingredients:
!~
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700g Flour
300g Rye Flour
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20g Salt
10mL Black Jack
30g Sour Rye Flour
60g Fresh Yeast (or 45g Dry Yeast)
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520mL Water
250g Walnut
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15 Dobrim
Method:
1)
2)
3)
4)
5)
6)
Mix the water, salt and yeast
Add the rest of the ingredients and mix
Allow the dough to rest for 1 hour
Mould dough in the shape of a Loaf
Allow the dough to rest for 1 hour
Bake in oven at 180 C for 45minutes
Q
Pizza Dough
Ingredients:
.~
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SOOgFlour
100g Olive Oil
lSg Salt
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lSg Yeast
1 tbsp Sugar
300mL Water
Method:
1)
2)
3)
4)
Dissolve the yeast in salt, sugar and water
Add Oil and flour to the yeast mixture
Leave the dough to ferment for 1 hour in a warm place
Then you can use the dough
Muffin
Ingredients:
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500g Butter
500g Sugar
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•.
12 Eggs
4g Cinnamon
4g Custard Powder
20g Baking Powder
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700g Flour
Method:
1)
2)
3)
4)
5)
6)
7)
Beat the eggs, sugar, cinnamon and custard powder until it becomes creamy
Add the eggs one by one
Sieve the flour and baking powder and add to the cream
Add any flavour you desire to the cream
Pour the cream into the muffin mould
Place in oven at 180·C for 30 minutes
Allow it to cool and serve
Orange Mousse
Ingredients:
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80 Egg Yolks
750g Sugar
lL Orange Juice
28 Gelatine Leafs
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4L Cream
Method:
1)
2)
3)
4)
5)
6)
7)
8)
9)
Whip egg yolk and sugar until it becomes a pale yellow cream
Add Orange Juice
Place water on gelatine leaves until leaves becomes soft
Discard water and place leaves on slow fire until it dissolves
Add Gelatine to the egg yolk mix
Whip the cream half whip and then add to the mix
Place mousse inside glasses or glass bowl
Leave it in the fridge for 4 hours
Then decorate with orange slices and cream
Mud Cake
Ingredients:
• 2.5kg Chocolate
• - 2:'Skg Butter
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1 tbsp Vanilla
3.5kg Sugar
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2.5 Flour
60g Baking Powder
250g Cocoa Powder
100mL Instant Coffee
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3.9L Water
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30 Eggs
Method:
1)
2)
3)
4)
5)
6)
7)
Melt chocolate, vaniJIa and butter
Add the remaining ingredients and mix
Place in cake mould
Place in oven with a bowl full of water to next to it to keep cake surface moist.
Bake in oven at 180·C for 1 hour
Then pour Ganache over the cake
Cut and serve
Scones
Ingredients:
T'\
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1.5kg Flour
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300g Butter
200g Sugar
90g Baking Powder
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20 Salt
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4 Eggs
600mLMilk
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200g Sultana (optional)
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Method:
1)
2)
3)
4)
5)
6)
7)
Mix all the ingredients together
Rest for 5 minutes
Roll the dough to about 2cm in thickness
Cut the dough into circles 4cm in diameter
Place in a buttered oven tray and dust scones with flour
Put in oven at 170·C for 30minutes
Allow scones to cool
Optional Serve with cream and jam
Chocolate Ganach Sauce
Ingredients:
""
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1.8L Milk
1.8L Cream
6.4kg Chocolate
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800g Sugar
800g Butter
205mL Glucose
Method:
1) Place all the ingredients in a saucepan in a water bath until .all ingredients have melted
2) Allow to cool
Suitable for to cover any chocolate cake, chocolate dip, or you can whip and use to decorate cake
I
.
Cream Caramel
Ingredients:
/'
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2 Cup Sugar
1 Cup Water
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1 Lt Milk
250g Sugar
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10 Eggs
ltp Vanilla Sugar
Method:
1)
2)
3)
4)
5)
6)
7)
8)
Add 2 cups of Sugar and 1 cup of water in a saucepan over the stove until it becomes light
brown in colour
Place caramel in mould
Warm the Milk, vanilla sugar and 250g of sugar
Mix the eggs and add to the milk and strain the mixture
Pour in mould
Place in a bath water
Place in oven at 180°C for 45 minutes
Before taking out test to see if caramel is cooked by placing a knife into the caramel and taking it
out making sure that the blade is clean before taking out
Creme ti l'angiaise
Ingredients:
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6 Eggs
100g sugar
600mL milk
1 tbsp Vanilla sugar
Method:
1)
2)
3)
4)
Mix all the ingredient over water bath
Continue to stir ingredients using a wooden spoon
Check to see if cream is runny or has set
If runny continue stirring until cream has set
This cream is suitable for base of ice cream, floating island, creme bavaroise
Creme Patissiere
Ingredients:
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10L Milk
3 tbps Vanilla Sugar or 1 Vanilla stick
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2.5 kg Sugar
100 Egg Yolks
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] .2 kg Com Flour
Method:
1) Boil Milk, Vanilla Sugar and half of the Sugar
2)
3)
4)
5)
6)
Mix the egg yolks, the other half of sugar and com flour
Add some of the hot Milk to the mixture in step 2
After the milk has boiled, add it to the mixture
(Optional) Add one big spoon of butter
Cover until it cools down.
Chocolate Chip Cookie
Ingredients:
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lkg Butter
lkg Sugar
750g Brown Sugar
2kg Vanilla
2.17kg Flour
240g Walnuts
Method:
1)
2)
3)
4)
5)
Mix all the ingredients together
Rest the dough for 1 hour
Pin Roll the dough to 0.5cm thickness
Using Cutter cut dough in desired shape
Place in oven tray and bake at 180°C for 30 minutes
Cheese Cake
Ingredients:
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3.750kg Creamy Cheese
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lkg Sugar
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38 Eggs
3.500kg Half Whipped Cream
lOOrnLLemon Juice
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100g Halal Gelatine
1 Slice Sponge Cake
Method:
1)
2)
3)
4)
5)
6)
7)
Beat the cheese and the sugar until the cheese is creamy
Add the eggs one by one
Add the lemon juice
Fold in the cream
Add some water to the Gelatine to soften it
Place on the stove and fold the gelatine into the cheesecake
Place the sponge cake slice in the mould and pour the cheesecake mixture on top
Optional Add your choice of flavour to the cheesecake e.g. Strawberry, Vanilla, Chocolate, Banana
Bread Roll
Ingredients:
__""\
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20 kg Flour
400g Salt
300g Dobrim
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800g Yeast
12.5L Water
250g Butter
Method:
1)
2)
3)
4)
5)
6)
7)
Mix the water, yeast and salt together
Add the rest of the ingredients
Leave the dough to rest for 1 hour
Cut into SOgpieces
Roll into the shape desired
Leave it to rest for 1 hour
Bake the dough in the over at 180'C
Basbousa
Ingredients:
_ '\
,.,...;
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0.5kg Semolina Flour
750g sugar
1 tbsp baking powder
1.5 cup yoghurt
1.5 Cup water
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Few drops of lemon juice
Method:
1)
2)
3)
4)
5)
6)
7)
Take 375g sugar with all the water, fe cups oflemonjuice and mix to form syrup
Mix yoghurt with rest of sugar and baki g powder and semolina flour
Place the basbousa in oven tray
Cut raw basbousa in square shapes
Bake in oven at 180·C for 30 minutes
Take out of oven and place syrup over b sbousa
Allow to cool
You can serve with fresh cream