Basic Recipes

Question 1

Basic quantities for Creme anglais

Answer 1

150 ml whole milk
150 ml double cream
Few drops of vanilla extract
4 small/3 large egg yolks
1-2 tbsp caster sugar

Question 2

Basic quantities for mayonnaise

Answer 2

2 egg yolks (room temp)
Pinch of english mustard
300 ml sunflower oil
Lemon to taste
Salt
White Pepper

Question 3

Basic quantities for 2 egg choux

Answer 3

150 g water
55g butter
70g flour
Pinch of salt
2 room temp eggs

Question 4

Basic quantities for 125g flour shortcrust?

Answer 4

125g plain flour
Pinch of salt
70g chilled butter
25 ml (yolk/water - half and half)

Question 5

Basic quantities for 250g flour shortcrust?

Answer 5

250g plain flour
Salt
140g chilled butter
50ml liquid (half water/half egg)

Question 6

Basic quantities for meringue

Answer 6

60g egg whites (2 egg whites approx.)
120g caster sugar

(double)

Question 7

Basic quantities for victoria sponge

Answer 7

225g everything

225g butter, softened
225g caster sugar
4 eggs (room temp)
225g self-raising flour

Question 8

Basic quantities for white sauce

Answer 8

20g butter
20g flour
300ml milk
Salt & pepper

(20/20/300)

Question 9

Basic quantities for pate sucree

Answer 9

250g plain flour
Pinch of salt
125g unsalted butter, softened
125g caster sugar
4 small egg yolks
2–3 drops of vanilla extract

Question 10

Basic quantities for Hollandaise

Answer 10

1 yolk: 50g unsalted butter
Pinch of salt
Tsp reduction

Question 11

Basic quantities for pasta

Question 12

Basic quantities for genoise

Answer 12

30g plain flour
30g caster sugar
30g butter

4 eggs – room temperature
125g caster sugar
125g plain flour
50g unsalted melted butter
Pinch of salt - in with flour