Basic Quantities

Question 1

Basic Quantities for Creme Anglais

Answer 1

150ml double cream
150ml milk
4 yolks

Question 2

Basic Quantities for Mayonnaise

Answer 2

150ml oil
1 yolk

Question 3

Basic Quantities for 2 egg Choux

Answer 3

70g flour
pinch of salt
55g butter
150ml water

Question 4

Basic Quantities for 3 egg Choux

Answer 4

105g flour
pinch of salt
85g butter
220ml water

Question 5

Basic Quantities for French Meringue

Answer 5

Double sugar to egg white weight

Question 6

Basic Quantities for Victoria Sandwich

Answer 6

225g butter
225g caster sugar
225g self raising flour
4 eggs
1-2 tbsp water or milk

Question 7

Basic Quantities for White Sauce

Answer 7

300ml milk
20g butter
20g flour

Question 8

Basic Quantities for Pâte sucre̒e

Answer 8

125g flour
Pinch of salt
63g butter
63g sugar
35g (2 small) egg yolks

Question 9

Basic Quantities for Hollandaise

Answer 9

(50g unsalted butter / 1 yolk / ¼ tsp reduction)

50ml white wine vinegar
50ml water
6 black peppercorns
1 bay leaf
1 mace blade

200g unsalted butter
4 egg yolks

Lemon juice
Salt and ground white pepper

Question 10

Basic Quantities for Pasta (not enriched)

Answer 10

100g flour
1 egg
1 tsp oil

Question 11

Basic Quantities for Beurre Blanc

Answer 11

100g unsalted butter, chilled
1 tbsp shallot
50ml white wine vinegar
50ml water
(2 tsp reduction)
1 tbsp double cream (optional to stabilise)

Question 12

Basic Quantities for Puff Pastry

Answer 12

250g plain flour
½ tsp salt
30g cold unsalted butter, cubed
105ml cold water
5ml white vinegar

170g unsalted butter

Question 13

Basic Quantities for 250g Shortcrust Pastry

Answer 13

250g flour
140g salted butter
25g water + 25g yolk

Question 14

Basic Quantities for 125g Shortcrust Pastry

Answer 14

125g flour
70g salted butter
12.5g water + 12.5g yolk