TABLE

SWEET Pastry Maker

Courses - Supplies - Pastry

THE
TOP
RECIPES
 WELCOME

Hello Pastry Chef! thank you for being part of this sweet
community.
Today I want to share my E-Book made with all the love for
you; for you who dream and love this sweet world of baking,
for you who undertake and learn to be better every day.

I promise you that here you will learn my best recipes, step by step
I pass on, without any secret, those that I have shared day by day
with my
dear students and today I want to show you.

I wish you a path full of much learning and satisfaction.

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CONTENT

3
MACARONS

6
YOU MERINGUES

8
COLD CHEESECAKE

11
COOKIES

13
ROYAL Icing

15
BROWNIES

17
CUPCAKES

19
SWISS BUTTER EMA

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 Pastry
MACARONS maker
Courses - Supplies - Pastry

Macarons are a type of French cookie made from almond flour, powdered sugar and
egg white. Their beautiful appearance, variety of flavors and colors make them
protagonists on dessert tables for all types of events.

It is also true that your level of

complexity is medium-high, which has
generated myths and many "formulas"
secrets" for its elaboration,

Follow my recipe to the letter and you will succeed with your macarons.

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• Pedestal mixer. Pastry
• Gel dyes.
maker
• Digital kitchen thermometer.
Courses - Supplies - Pastry

For this recipe it is recommended to have:

• Silicone mat

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 RECIPE

MACARONS

Macarons based on Italian

meringue
INGREDIENTS

• ALMOND FLOUR
• EGG WHITE #1
300 GRAMS
110 GRAMS
• POWDERED SUGAR
• EGG WHITE #2
300 GRAMS
110 GRAMS
• GRANULATED SUGAR
• WATER AT ROOM TEMPERATURE
270 GRAMS
90 GRAMS

ELABORATION

• Sift or process all the almond flour with the powdered sugar in a food processor until well
incorporated and without lumps (reserve).
• Make a syrup in a pot over the heat with the water and granulated sugar.
• When the syrup reaches 115°, turn on the mixer with the egg whites #1 so that they begin to
whip.
• When said syrup reaches 121°, pour over the egg whites with the mixer at medium speed
until they form. Let it cool without stopping beating.
• While the meringue is cooling, combine the almond flour and powdered sugar mixture with
the P #2 egg whites and the coloring.
• Add the cold meringue to the almond flour mixture until you obtain a fluid and
homogeneous mixture.

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 RECIPE

• Place the macarons on a silicone mat and let the surface dry a little.

• Bake in a soft oven at 150° for about 12 minutes.

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 RECIPE

MACARONS

Macarons based on Italian

meringue
TIPS

• Use a good quality almond flour, preferably not homemade.

• Use bright colors because their intensity is lost a little during baking.
• Do not overuse the coloring as the mixture could lose its structure.
• When you add the meringue to the egg white and almond flour mixture, do so in an
enveloping and gentle manner until it is completely homogeneous.
• Make sure your oven is the correct temperature
• Hose your macarons preferably on a silicone mat
• Make all macarons the same size so they bake evenly

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RECIPE

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YOU MERINGUES
Meringues or sighs are a type
dessert made from egg white
beaten egg and sugar, they are sweet
light that is mainly used as
small snack or other
recipes for cake filling or
desserts. Its cooking is a little
delicate and requires a low
temperature.
They can be flavored with essences and
coloring by means of dyes
liquid or gel. The ideal is
present them in small size,
also in lollipops, or different
shapes made with nozzles.

For this recipe it is recommended to

have:

• Blender
• Nozzles and pastry bag
• Silicone mat or waxed paper
Source
Pinterest

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 RECIPE YOU MERINGUES Pastry
maker
Courses - Supplies - Pastry

Meringues or sighs
INGREDIENTS

• EGG WHITES
120 GRAMS

• POWDERED SUGAR
120 GRAMS

• GRANULATED SUGAR 120 GRAMS

ELABORATION

• Place the egg whites in a bowl and beat at medium-high speed.

• Once they begin to foam, add the granulated sugar like a rain shower.
• Whip the egg whites until stiff or until they are very firm and do not fall when you turn the bowl.
• Manually incorporate the powdered sugar into the egg white mixture in an enveloping manner
until it is completely homogeneous.

• Bake in a soft oven, 110° (or at the lowest level of your oven) for about 50 minutes.

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CHEESECAKE
A Cheesecake or cheesecake is
a cheese-based dessert
cream, sugar, heavy cream, fruits
and may have other ingredients.
All these ingredients are placed
on a layer made of cookies
crushed, and its preparation can be
baked or refrigerated.

Cheesecake is one of the desserts

most common in the world and favorite of
many for their combination of
flavors and textures, where they combine
different textures and ingredients.

Source
Pinterest

For this recipe it is

recommended to
have:

• Blender

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11
 RECIPE

CHEESECAKE

cheesecake
• MACARENA TYPE COOKIE • SUGAR
150 GRAMS 180 GRAMS
• BUTTER • CREAM CHEESE
100 GRAMS 400 GRAMS
• UNFLAVORED GELATIN
• MILK 10 GRAMS
100 GRAMS
• MILK CREAM
200 GRAMS

• Process the cookies with the butter and put them on the bottom of the mold where we will
make the cheesecake.
• Whisk the heavy cream (which should be very cold) until it begins to form soft peaks.
Reserve.
• Hydrate the gelatin in 50 grams of water. Reserve
• Heat the milk and before it boils add the hydrated gelatin off the heat
• With the help of the mixer with the balloon, mix the cream cheese with the sugar until smooth
and gradually incorporate the milk and gelatin mixture.
• Finally, add the previously whipped milk cream with enveloping movements.
• put in the mold on the cookie base and refrigerate

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 RECIPE

RED FRUITS JAM

Jam
• RED FRUITS (STRAWBERRY, BLACKBERRY, • SUGAR
BLUEBERRY)
200 GRAMS 50 GRAMS

• Place the red fruits and sugar in a pot over medium-low heat until consumed, approximately 25
minutes, you can pass it through a mixer or leave the pieces whole.

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 COOKIES
BUTTER
RECIPE
The cookie (from the French galette) is a
small, flat, baked food product usually
made from flour, eggs, sugar and butter.

Their versatility and durability make them

very common at parties, events, reminders
and much more. From the little ones to the
most adults, they have ever enjoyed
making them by cutting and baking lots of
figures.
Here I will show you the basic recipe for
very simple cookies or, of course,
delicious ones.

For this recipe it is

recommended to
have:
• Blender

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 COOKIES

¿%
Butter cookies
INGREDIENTS

• POWDERED SUGAR
• FLOUR
160 GRAMS
500 GRAMS
• ESSENCE
• BUTTER
AT EASE
240 GRAMS

• EGG WHITE
1

ELABORATION

• Cream the butter with the sugar and zest

• We add the sifted flour
• Add the egg white little by little and finish mixing.
• Knead on a table and spread with a rolling pin,
• Put the extended dough in the refrigerator for 30 minutes.
• Remove from the refrigerator and cut the cookies, put in tins and bake

• 20 minutes or up
that they are golden.

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15
 RECIPE

ROYAL Icing
Royal icing is a hard white icing made
from egg whites gently beaten with icing
sugar.

It is used in cakes, breads, pastries and

cookies, as coverage and decoration.

What I like most about this frosting is

playing with colors and making beautiful
designs on the cookies.

For this recipe it is

recommended to
have:
• Bowl
• Film or vinyl paper

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 RECIPE ROYAL Icing

Royal Icing
INGREDIENTS

• EGG WHITE
• POWDERED SUGAR
1
160 GRAMS OR MORE

ELABORATION

• In a bowl with a kitchen globe or fork, lightly beat the egg white.
• Once it foams a little, start adding the powdered sugar while continuing
to beat.
• The texture that should be left is creamy and slightly compact. Try
passing a knife through the middle of the mixture, count to 5 and it
should come together again.
• To decorate, add a few drops of food coloring without going overboard
depending on the color intensity you want.
• Cover with plastic wrap and let the glaze rest for 30 minutes in the
refrigerator.

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17
BROWNIES
A brownie is
a small chocolate cake,
typical of the gastronomy of the United States
Joined. It is called so because of its
dark brown color, or brown in
English.
It is very popular on sweet tables.
for its delicious flavor and possibilities
of decoration.

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18
For this recipe it is
recommended to have:

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19
• Tray or container with
bottom

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20
 RECIPE

BROWNIES

Brownies
INGREDIENTS

• CHOCOLATE COVER • SUGAR

150 GRAMS
250 GRAMS • EGGS
• BUTTER 3 UNITS

• SALT
130 GRAMS
A PINCH
• FLOUR
• COCOA
135 GRAMS 5 GRAMS

ELABORATION
• Preheat the oven to 180°
• Combine flour with cocoa and baking powder, set aside,
• We melt the chocolate with the butter
• Separately mix the eggs and sugar until well incorporated.
• Add the warm melted chocolate to the egg mixture, stir very well.
• Add the flour mixture until everything is well incorporated.
• Bake for 45 minutes

You can use different types of toppings such as nuts, peanuts, oreos, chocolate chips.

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 A cupcake is a small portion
of cake for one person. They are baked

CUPCAKES
RECIPE
in a mold just like the
of cupcakes and muffins.

Your decoration has come

evolving, now apart
of the buttercream, the cupcake is
decorated with fondant, a way
more creative that comes to creating
figures making one more cupcake
personalized and becoming without
doubt about the preferred one for the
tables
sweets

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For this recipe it is
recommended to have:

• Cupcake Mold
• Capacillos

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23
 RECIPE

CUPCAKES

Four-quarter type base for

Cupcakes

• FLOUR • SUGAR
250 GRAMS 250 GRAMS
• BUTTER • EGGS
250 GRAMS 250 GRAMS (5)
• BAKING POWDER • VANILLA

5 GRAMS C/N

• Preheat the oven to 180°

• Cream butter with sugar and essence until it has a lighter color.
• Add the previously beaten eggs until well incorporated.
• Finally, add the sifted flour with the baking powder.
• Put 3/4 parts of the mixture in molds with cupcake cases and bake in the oven at 180° for
25 minutes.

• Note: To make the same dough with a chocolate flavor, we replace 50 grams of flour with
cocoa powder.

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 Buttercream is a cream

BUTTERCREAM
butter, and this preparation has
(usually) a base of
whipped butter, with powdered sugar,

It is widely used in cakes

as in cupcakes, and this is due to
They look perfect in these
preparations.

Source: Pinterest

For this recipe it is

recommended to have:

• Blender
• Digital thermometer

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25
 RECIPE

BUTTERCREAM

Swiss Meringue Buttercream

INGREDIENTS

• SUGAR
• EGG WHITES 250 GRAMS
150 GRAMS

• BUTTER
200 GRAMS

ELABORATION

• Make a Swiss meringue by taking the egg whites and sugar to a bain-marie, whisking
constantly until it reaches 60°.
• Once at that temperature, place the mixer on high speed until you obtain a firm meringue.
• When the mixer bowl is no longer hot, add the softened butter until you obtain a shiny and
stable mixture.
• It should be beaten for approximately 15 minutes.

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