Part No. 20002803
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Menu 6: Bakery-Desserts
Menu Group 1: Bread
Rustic Roll (par-baked)
Manufacturer: Trader Joe’s
Qty: 3 rolls
Start Food Temperature: 65-75°F
Accessory: ¼ Sheet pan
Total Cook Time: :55
Oven Temp
Stage
Time
Microwave
Fan
IR
520°F
1
:55
30%
100%
100%
Toast, Texas Garlic (pre-baked)
Manufacturer: New York
Qty: 4 pieces (1.3-1.6 oz ea.)
Start Temperature: 0-5°F
Accessory: Pizza Screen
Total Cook Time: 1:05
Oven Temp
Stage
Time
Microwave
Fan
IR
520° F
1
1:05
30%
40%
100%
Menu 6: Bakery- Desserts
Menu Group 2: Desserts
Baked Alaska
Manufacturer: N/A
Qty: 2 ea
Start Food Temperature: 0-5°F
Accessory: ¼ Sheet pan
Total Cook Time: :35
Oven Temp
Stage
Time
Microwave
Fan
IR
520° F
1
:20
10%
20%
100%
2
:15
0%
30%
100%
Recipe
Ingredients:
Strawberry ice cream
Individual round sponge cakes (dessert cups) or 2.7 in diameter x
0.5 in thickness of pound cake (see recipe below)
For whipped egg whites:
4 egg whites
½ tsp vanilla
¼ tsp cream of tartar
½ cup sugar
Procedure:
1.
Place 1 scoop of ice cream (2.5 oz approximately) on each
cake and freeze.
2.
Cover with sweetened whipped egg whites before baking.
3.
If fresh pound cake is used, after cooling it down, place cake in
refrigerator for 6 hours before slicing it.
4.
After 6 hours, slice the bread 0.5 in thick and cut circles of 2.5
in diameter.
Bread Pudding, Chocolate Croissant
Manufacturer: N/A
Qty: 6 pieces
Start Food Temperature: 35-40°F
Accessory: 6 Jumbo metal muffin pan
Total Cook Time: 20:00
Oven Temp
Stage
Time
Microwave
Fan
IR
350°F
1
20:00
0%
0%
0%
Recipe
Ingredients:
4-6 croissants (1-2 days old)
2 cups half-and-half
2 cups heavy cream
4 oz semisweet or bittersweet chocolate, chopped
1/3 tsp salt
6 eggs
1 cup sugar
Procedure:
1.
Cut croissants into 1 in cube. Place cubes in a baking dish.
2.
Before pre-heating the oven, heat the half-and half, cream and
salt in the oven under Microwave only mode for approximately
2-3 min. A microwave oven can be used as well (for 2000
Watts, cook for 2-3min).
3.
Add chocolate and whisk until melted.
4.
In a large mixing bowl, whisk the eggs and sugar together.
5.
Add the hot chocolate-cream mixture and whisk constantly.
6.
Strain the mixture over the croissant pieces.
7.
Let it soak for at least 15 min. and fold the mixture several
times to homogenize the mixture.
8.
Place 6g of the mixture into one muffin cup for a total of 6
muffins (recommended to use silicone pan)