Are you passionate about baking and looking to create delicious treats at home or in your local bakery? From the bustling markets of Nairobi to the vibrant streets of Dar es Salaam, the love for flavorful pastries is evident across East Africa. This article will explore some basic creams and pastes that are essential for both professional pastry chefs and home bakers, making it easier for you to elevate your baking game using the ingredients you can easily find in East Africa. We’ll cover a variety of recipes, preparation methods, and key tips to help you understand and master these fundamentals of baking, using simple, easy-to-understand English.
Key Baking Elements Explained
Before we jump into the recipes, let’s clarify some terms:
Laminated vs. Puff Pastry
- Puff Pastry: Known for its light and flaky texture, it is created by layering butter and dough, then folding and rolling the dough several times to create many layers. This process creates pockets of air that expand during baking, resulting in its signature puff. Puff pastry is best used for delicate desserts like napoleons, palmiers, and turnovers.
- Laminated Pastry: This type also involves layering dough and butter, but the final product is denser and more substantial. It is created by the folding and rolling of the dough to make laminated texture. Laminated pastries are excellent for savory treats such as croissants, danishes, and other breakfast pastries.
Essential Creams and Pastes for Baking
Here are some essential creams and pastes that you can easily prepare at home:
1. Waffle Batter
Waffles are a classic breakfast favorite enjoyed by many in East Africa, from high end hotels to roadside eateries. This recipe provides a good base for delicious waffles.
Preparation Method:
- Whip eggs and sugar until the mixture is thick and forms a ribbon stage.
- Sift flour with baking powder and then gently fold it into the egg mixture along with milk and cream.
- Allow the mixture to rest at room temperature for at least 2 hours to ferment and mature.
- Refrigerate until use.
Ingredients for 3 kg Waffle Batter:
| Description | Quantity | Unit |
|---|---|---|
| Eggs | 0.75 | KG |
| Sugar | 0.075 | KG |
| Cream | 0.75 | LITRE |
| Milk | 0.75 | LITRE |
| Flour | 0.75 | KG |
| Baking powder | 0.01 | KG |
2. Truffle
Truffle is a rich topping for cakes and pastries, adding a touch of luxury to desserts.
Preparation Method:
- Boil the cream and then remove it from the heat.
- Add chopped chocolate to the hot cream and stir until smooth.
- Add sugar syrup to give the truffle a shiny appearance.
- Use as a topping for cakes and pastries.
Ingredients for 600 gms Truffle:
| Description | Quantity | Unit |
|---|---|---|
| Cooking Cream | 1 | KG |
| Dark Couverture Chocolate | 1.5 | KG |
| Sugar Syrup | 0.1 | KG |
3. Sweet Paste
Sweet paste is versatile, it’s ideal for making tarts and pies.
Preparation Method:
- Cream the butter and sugar until the mixture is light and fluffy.
- Add eggs one at a time, ensuring each is fully incorporated.
- Remove the mixture from the machine and gently fold in the flour, being careful not to overmix.
- Chill the mixture in the refrigerator until it’s firm enough to be rolled out.
Ingredients for 6.4 KGS Sweet Paste:
| Description | Quantity | Unit |
|---|---|---|
| Sugar | 1 | KG |
| Flour | 3 | KG |
| Egg | 0.4 | KG |
| Butter | 2 | KG |
4. Short Paste
Short paste is another great option for tarts and pies, known for its crumbly texture.
Preparation Method 1:
- Cut the butter into small cubes and crumble it with flour and salt.
- Add eggs and mix until a dough is formed. Do not overmix.
- Wrap the dough in plastic wrap and chill in the refrigerator.
Preparation Method 2:
- Cut the butter into small cubes and combine it with salt.
- Roll the mixture on a marble slab until the butter flakes and combines with the flour.
- Add eggs and mix until a dough is formed. Do not overmix.
- Wrap the dough in plastic wrap and chill in the refrigerator.
Ingredients for 6.4 KGS Short Paste:
| Description | Quantity | Unit |
|---|---|---|
| Flour | 1 | KG |
| Egg | 0.2 | KG |
| Butter | 2 | KG |
| Salt | 0.01 | KG |
5. Pastry Cream
Pastry cream is a fundamental component in many desserts, used as a filling for pastries and cakes.
Preparation Method:
- Boil the milk.
- Mix the egg with cornflour, custard powder, and sugar.
- Pour some hot milk into the egg mixture to temper it, and whisk.
- Pour the mixture into the remaining hot milk and continuously whisk until it thickens and becomes smooth.
Ingredients for 1.8 kg Pastry Cream:
| Description | Quantity | Unit |
|---|---|---|
| Milk | 1 | KG |
| Sugar | 0.2 | KG |
| Egg | 0.5 | KG |
| Corn flour | 0.05 | KG |
| Custard powder | 0.05 | KG |
6. Lemon Tart Filling
This tangy filling is perfect for lemon tarts and pies, adding a burst of citrus flavor.
Preparation Method:
- Cook egg yolk, sugar, and butter on a double boiler.
- Add lime juice and continue cooking on the double boiler until the mixture thickens.
- Store in the refrigerator until needed.
- The mixture can be piped into sweet paste tarts, topped with meringue, and then gratinate to create lemon meringue tarts or pies.
Ingredients for 200 GMS of Lemon Tart:
| Description | Quantity | Unit |
|---|---|---|
| Lime juice | 0.05 | Kg |
| Egg yolk | 0.05 | Kg |
| Sugar | 0.05 | Kg |
| Butter | 0.05 | Kg |
7. July Pan
July Pan is a versatile paste that can be used for making various decorative elements for pastries.
Preparation Method:
- Sift the flour with icing sugar.
- Make a paste with milk and refrigerate for at least an hour.
- The paste can be piped and baked to make decorations.
- The baked product can be shaped while still warm; otherwise, it will become brittle and crisp.
Ingredients for 3 kg July Pan:
| Description | Quantity | Unit |
|---|---|---|
| Milk | 1 | LITRE |
| Sugar | 1 | KG |
| Flour | 1 | KG |
8. Italian Meringue
Italian meringue is a stable meringue that is perfect for decorating cakes and desserts.
Preparation Method:
- This recipe is not provided in the sources.
Ingredients for 300 Gms Italian Meringue:
| Description | Quantity | Unit |
|---|---|---|
| Castor sugar | 0.3 | KG |
| Egg whites | 0.5 | KG |
| Castor sugar | 0.15 | KG |
| water | 0.3 | KG |
9. Italian Butter Cream
Italian buttercream is a rich and smooth frosting that is great for cakes.
Preparation Method:
- Fold whipped Italian meringue into the buttercream.
- Use immediately.
Ingredients for 600 gms Italian Butter Cream:
| Description | Quantity | Unit |
|---|---|---|
| Butter Cream | 1 | KG |
| Italian Meringue | 1 | KG |
10. Ice Cream Mix
This basic ice cream mix can be flavored and churned to create delicious homemade ice cream.
Preparation Method:
- Boil milk with half of the sugar.
- Whisk egg yolks with the remaining sugar.
- Add some of the hot milk to the yolk mixture to temper it.
- Add the yolk mixture to the remaining milk and stir until it coats the back of a spoon.
- Cool the mixture and mix in fresh cream.
- Add flavorings and churn as desired.
Ingredients for 1.5 KGS Ice Cream Mix:
| Description | Quantity | Unit |
|---|---|---|
| Milk | 0.5 | LITRE |
| Fresh cream | 0.5 | LITRE |
| Yolk | 0.3 | KG |
| Sugar | 0.2 | KG |
11. Ganache
Ganache is a versatile mixture used for layering cakes and pastries.
Preparation Method:
- Boil cream and remove from heat.
- Add chopped chocolate and mix until smooth.
- Cool in the refrigerator for at least 2 hours.
- Whip until it reaches a whipped cream consistency, and use for layering cakes and pastries.
Ingredients for 600 gms Ganache:
| Description | Quantity | Unit |
|---|---|---|
| Cooking Cream | 1 | KG |
| Dark Couverture Chocolate | 0.5 | KG |
12. French Meringue
French meringue is a light and airy meringue that is used for various desserts.
Preparation Method:
- Whip egg whites until frothy.
- Add castor sugar and keep whipping until the meringue forms firm peaks.
- Use immediately.
Ingredients for 300 Gms French Meringue:
| Description | Quantity | Unit |
|---|---|---|
| Castor | 0.2 | KG |
| Egg whites | 0.1 | KG |
13. Crème Chiboust
Crème Chiboust is a light cream that combines pastry cream and meringue.
Preparation Method:
- Gently fold whipped and cooled pastry cream with meringue.
- Add melted gelatine and use the cream immediately.
Ingredients for 2 Kg Crème Chiboust:
| Description | Quantity | Unit |
|---|---|---|
| Pastry cream (see recipe) | 1 | KG |
| French Meringue (see recipe) | 1 | KG |
| Gelatine | 0.05 | KG |
14. Choux Paste
Choux paste is used to make a variety of pastries like eclairs and cream puffs.
Preparation Method:
- Boil water with butter.
- Once butter is melted, add sifted flour and cook until the mixture leaves the sides of the pan.
- Place the mixture in a dough mixer with a paddle attachment, and beat until it cools to about 60 degrees C.
- Add eggs one at a time until the mixture is not too soft or too firm.
- Pipe out desired shapes or use as required.
Ingredients for 600 gms Choux Paste:
| Description | Quantity | Unit |
|---|---|---|
| Water | 1 | LITRE |
| Butter | 0.4 | KG |
| Flour | 0.6 | KG |
| Eggs | 18 | pcs |
15. Butter Cream
This basic buttercream can be flavored and colored for use in cake decoration.
Preparation Method:
- Sift the icing sugar to remove any lumps.
- Cream the butter and icing sugar with vanilla scrapings until light and fluffy.
- Store at room temperature for later use.
- Add flavors and colors as desired.
Ingredients for 600 gms Butter Cream:
| Description | Quantity | Unit |
|---|---|---|
| Unaltered Butter | 1 | KG |
| Icing Sugar | 0.5 | KG |
| Vanilla pods | 0.002 | KG |
16. Brandy Snaps
Brandy snaps are a crunchy and flavorful treat, often enjoyed during celebrations.
Preparation Method:
- Boil honey, butter, and sugar.
- When the mixture boils, add flour and brandy, cooking for approximately 30 seconds.
- Remove from the heat and let it cool.
- Pinch out a small amount of mixture and spread on a baking sheet.
- Bake at 200 degrees C until crisp and golden brown.
- Cool before removing and using. It can be shaped while warm before setting brittle.
Ingredients for 600 gms Brandy Snaps:
| Description | Quantity | Unit |
|---|---|---|
| Honey | 0.09 | KG |
| Sugar | 0.18 | KG |
| Maida | 0.09 | KG |
| Butter | 0.18 | KG |
| Brandy | 0.05 | LITRE |
17. Bavarian Cream
Bavarian cream is a rich dessert cream that can be served on its own or used in other desserts.
Preparation Method:
- Boil milk with half the sugar.
- Whisk egg yolks with the remaining sugar.
- Soak the gelatine in cold water, then melt it over low heat.
- Temper the yolk mixture with some hot milk.
- Add the yolk mixture to the remaining milk and stir until the liquid coats the back of a spoon.
- Cool the mixture and fold in whipped cream.
- Add gelatine and flavorings.
Ingredients for 3600 gms Bavarian Cream:
| Description | Quantity | Unit |
|---|---|---|
| Milk | 1 | LITRE |
| Sugar | 0.25 | KG |
| Gelatine | 0.05 | KG |
| Egg yolk | 0.3 | KG |
| Whipped cream | 2 | KG |
18. Almond Cream
Almond cream is used as a filling for tarts and other pastries.
Preparation Method:
- Cream butter and sugar until light and fluffy.
- Add eggs one by one and cream well.
- Fold in flour and almond powder.
- Keep the paste covered in the refrigerator until needed.
Ingredients for 3600 gms Almond Cream:
| Description | Quantity | Unit |
|---|---|---|
| Butter | 1 | KG |
| Castor sugar | 1 | KG |
| Eggs | 0.6 | KG |
| Almond powder | 1 | KG |
| Flour | 0.05 | KG |
Conclusion
These basic creams and pastes are the foundation of many delicious baked goods. By mastering these recipes, you can create a wide variety of treats for your friends, family, and customers. Remember to follow the preparation methods carefully, use fresh ingredients, and don’t be afraid to experiment with flavors and decorations. Baking should be enjoyable, so have fun and share your creations with others in the East African community!
