Assignments of dessert presentation (recipe & costing)


Vanilla & pistachio tube

Jellyroll, pistachio


360g eggs, whole

90g egg yolks

270g sugar, granulated

90g flour, hard

90g cornstarch

30g pistachio paste

Pinch salt

8g flavor lemon



–       use sponge method, warming eggs, sugar and salt to 45C

–       spread mix on 1 silicone paper lined baking pans and bake at 215C for 5-7minutes.

Screen Shot 2014-07-11 at 9.20.15 PM

jellyroll pistachio


 Vanilla mascarpone cream

455g Mascarpone cheese

200g Heavy cream

20g Granulated sugar

1         Vanilla bean, seeds scraped



In the mixer with whisk attachment, whip the cheese, cream, sugar, and vanilla bean seeds on medium-high speed to soft peaks. Cover and chill until ready to use.

Screen Shot 2014-07-11 at 9.17.28 PM

mascarpone mousse



7g gelatins

96g water

136g sugar

68g glucose

68g honey

3g vanilla



–       Bloom gelatin

–       Combine sugar, glucose, honey and the water(240g) bring to boil to 112C, then cool down to 99C.

–       Add gelatins

–       Using the whip attachment on high speed, until medium peaks form.



Screen Shot 2014-07-11 at 9.19.05 PM


so,  Vanilla & pistachio tube total spend:


each dessert :19.6/24=0.82

after design, each dessert sell $5.99


Almond savarin with raspberry sorbet

Almond savarin

100g unsalted butter

70g sugar

60g almond paste

100g eggs

72g cake flour


–       Set up oven to 205C

–       Creaming butter, sugar and the almond paste on high speed.

–       Add eggs one at a time.

–       Using piping bag pipe a layer of the batter into 3-inch flexipan savarin molds.

–       Bake until golden.

Screen Shot 2014-07-11 at 10.42.34 PM

Almond savarin


Raspberry sorbet

20g water

90g sugar

40g glucose

500g raspberry puree



–       Heat the water, sugar and glucose mixture to 85C.

–       Add the raspberry pruee in it.

–       Process the sorbet base in an ice cream machine.

Screen Shot 2014-07-11 at 10.59.03 PM

Raspberry sorbet


50g unsalted butter

50g sugar

50g egg whites

50g cake flour


– creaming butter and sugar.

– add egg whites and mix well.

-fold in flour.

Screen Shot 2014-07-11 at 11.21.56 PM


so :o.5+o.5+o.o5= 1.05

after garnish with fruit and sauce, each dessert sell:$ 5.99




Almond sponge with dry Riesling wine

Almond sponge

340g almond paste

397g whole eggs

23g egg yolks

106g sugar

99g cake flour

1.2g baking powder

142g butter, unsalted

10g vanilla



–       Whisking almond paste, eggs and egg yolks on medium speed until smooth.

–       Add the sugar and salt and beat on high speed until doubled in volume

–       Sift the flour and baking powder together.

Screen Shot 2014-07-12 at 1.05.35 AM

almond sponge



595g whipping cream

210g Riesling wine

198g sugar

113g egg yolks

24g gelatin

17g raspberry liqueur


–       Whipping cream, refrigerate until needed.

–       Combine the wine, sugar, egg yolks and gelatin, liqueur.

–       Wisk the mixture until thickened and airy, cool to room temperature.

–       Fold the egg yolks mixture into the whipped cream.

Screen Shot 2014-07-12 at 12.38.11 AM



after garnish,each dessert sell:$ 7.99


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