MAX BRENNER RECIPES

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MAX BRENNER RECIPES

80's Shake

Amt Unit Scoop Ingredients 4 FL Vanilla Sauce

3.25 oz Yellow X2 Milk Ganache

Plating Requirements 1 X Alice Cup

14 oz 1 scoop

Crushed Ice

1.625 oz Yellow X1 Vanilla Ice Cream

0.5 oz

Hot Milk Fondue

Procedures

1. Build drink in a blender in the folloing order: Ganache, Vanilla Sauce, Crushed Ice

2. Blend on setting #1

3. Pour drink into an Alice cup, then top with the ice cream secured on the lip of the cup. Top the ice cream with fondue.

4. Serve with a straw.

V. 9/2017

Cookie Shake

Amt Unit Scoop Ingredients 3.25 oz Yellow X2 Cold White Ganache

Whole Milk

Plating Requirements 1 X Alice Cup

Vanilla Sauce

1/4 Cup

Oreo Pieces

14 oz 1 scoop

Crushed Ice

Procedures

1. Build drink in a blender in the folloing order: Ganache, Vanilla Sauce, Milk, Oreos, Crushed Ice

2. Blend on setting #1

3. Pour drink into an Alice cup.

4. Serve with a straw.

V. 9/2017

Salted Caramel Shake

Amt Unit Scoop Ingredients 1.6 oz Yellow X1 Cold Milk Ganache

oz Yellow X5 Vanilla Ice Cream

Plating Requirements 1 X Alice Cup

1/4 Teaspoon

Sea Salt

1.6 FL

Toffee Sauce

GARNISH

Whipped Cream

0.25 FL

Toffee Sauce Drizzle

Procedures

1. Build drink in a blender in the folloing order: Salt, Toffee, Ganache, Ice Cream

2. Blend on setting #3

3. Pour drink into an Alice cup, top with whipped cream, then drizzle with toffee

4. Serve with a straw.

V. 9/2017

Chocolate Hazelnut Shake

Amt Unit Scoop Ingredients 8.12 oz Yellow X5 Vanilla Ice Cream

1.625 oz Yellow X1 Milk Ganache

Plating Requirements 1 X Alice Cup

Nutella

Milk

0.05 oz

Crunchy Hazelnut Bits

Whipped Cream

Procedures

1. Build drink in a blender in the folloing order: Vanilla ice cream, ganache, nutella, milk

2. Blend on setting #2

3. Pour drink into an Alice cup, then top with whipped cream and hazelnut bits

4. Serve with a straw.

V. 9/2017

Chocolate Espresso Shake

Amt Unit Scoop Ingredients 8.12 oz Yellow X5 Vanilla Ice Cream

1.625 oz Yellow X1 Milk Ganache

Plating Requirements 1 X Alice Cup

Espresso - Chilled

Milk

0.01 oz

Cocoa Powder

Whipped Cream

Procedures

1. Build drink in a blender in the folloing order: Vanilla ice cream, ganache, espresso, milk

2. Blend on setting #2

3. Pour drink into an Alice cup, then top with whipped cream and cocoa powder

4. Serve with a straw.

V. 9/2017

Max's Iced Coffee ( Frappuccino )

Iced Coffee With Milk Chocolate Truffle

Amt

Unit

Ingredients

0.5

cup

Frappuccino Powder

Scoop

Milk Chocolate Ganache

Milk

cup

Crushed ice

Procedures

1.adding all of the ingredients of the shake to the blend (plan 3)

New York milkshake

Milk chocolate ganache, ice cream of your choice: vanilla/milk/dark/white chocolate with a top of whipped cream and chocolate chips

Amt

Unit

Ingredients

scoop

vanilla/milk/white/dark chocolate ice cream for a choice

cup

Milk chocolate ganache

Milk

whipped cream

Milk chocolate chunks

Procedures

1.adding all of the ingredients of the milkshake to the blend (plan 3) 2. add the whipped cream with the milk chocolate chuncks on top. served in alice cup

Strawberry White Chocolate Smoothie

Amt Unit Scoop Ingredients 3.25 oz Yellow X2 Cold White Ganache

Vanilla Sauce

Plating Requirements 1 X Alice Cup

Yogurt

Frozen Strawberries

14 oz 1 scoop

Crushed Ice

Procedures

1. Build drink in a blender in the folloing order: Ganache, Vanilla Sauce, Frozen Strawberries, Yogurt, Crushed Ice

2. Blend 2 times on setting #1

3. Pour drink into an Alice cup.

4. Serve with a straw.

V. 9/2017

Banana & Dates Smoothie Vegan

Amt Unit Scoop Ingredients 1 units Banana

units

Dates Fruit

Plating Requirements 1 X Alice Cup

Tahini

Honey

100 ml

Soy milk

cup

Crushed Ice

Procedures

1. Build drink in a blender

2. Blend on setting #1

3. Pour drink into an Alice cup.

4. Serve with a straw.

V. 9/2017

Passion Fruit Smoothie

Amt Unit Scoop Ingredients 100 gr

Frozen Passion Fruit

Cold milk

Plating Requirements 1 X Alice Cup

1.5 oz

Sugar water

50 ml

Yogourt

Orange Juice

Spoon

Honey

cup

Crushed Ice

Procedures

1. Build drink in a blender

2. Blend on setting #1

3. Pour drink into an Alice cup.

4. Serve with a straw.

V. 9/2017

Multishake Smoothie Vegan

Amt Unit Scoop Ingredients 2 units Banana

cube

Passion fruit

Plating Requirements 1 X Alice Cup

0.5 oz

Spirulina

1 1/2 oz

Sugar water

Orange juice

cup

Crushed Ice

Procedures

1. Build drink in a blender

2. Blend on setting #1

3. Pour drink into an Alice cup.

4. Serve with a straw.

V. 9/2017

Multishake Smoothie Vegan

Amt Unit Scoop Ingredients 2 units Banana

Cube

Passion Fruit

Plating Requirements 1 X Alice Cup

0.5 oz

Spirulina

1 1/2 oz

Sugar water

Orange Juice

cup

Crushed Ice

Procedures

1. Build drink in a blender

2. Blend on setting #1

3. Pour drink into an Alice cup.

4. Serve with a straw.

V. 9/2017

Pure Chocolate Granita

Amt Unit Scoop Ingredients 4.875 oz Yellow X3 Cold Ganache (Guest choice - White, Milk or Dark)

Whole Milk

Plating Requirements 1 X Alice Cup

14 oz 1 scoop

Crushed Ice

Procedures

1. Build drink in a blender in the folloing order: Ganache, Milk, Crushed Ice

2. Blend on setting #1 for Milk and White, #2 for Dark Ganache

3. Pour drink into an Alice cup.

4. Serve with a straw.

V. 9/2017

Hot Chocolate

Amt

Unit

Ingredients

Hot Chocolate Syrup (Guest Choice)

Steamed Foam Milk

Plating Requirements 1 X Hug Mug, 1 X Saucer, 1 X Demitasse Spoon

Procedures

1. Pour chocolate syrup into warm Hug Mug.

2. Steam whole milk to 140 F. Milk should have a velvet consistency.

3. Pour steamed foamed milk on top of hot chocolate syrup, 1/4 inch from rim.

6. Place Hug Mug on a saucer with a demitasse spoon on the right side.

V. 9/2017

Hazelnut Hot Chocolate

Amt

Unit

Ingredients

Hot Dark Chocolate Syrup

Steamed Foam Milk

Plating Requirements 1 X Hug Mug, 1 X Saucer, 1 X Demitasse Spoon

Nutella

Procedures

1. Combine Nutella, milk and syrup in a steamer pitcher. Stir to soften the nutella.

2. Steam to 140 F. Do NOT foam

3. Pour into a warm Hug Mug, 1/4 inch from the top and serve on a saucer with a demitasse spoon on the right side.

V. 9/2017

Italian Thick Hot Chocolate

Amt

Unit

Ingredients

Hot Chocolate Syrup (Guest Choice)

Vanilla Sauce

Plating Requirements 1 X Hug Mug, 1 X Saucer, 1 X Demitasse Spoon

Procedures

1. Pour chocolate syrup into a cold steamer pitcher

2. Add the vanilla sauce to the steamer pitcher and steam to 130 F. Do NOT foam!

3. Pour into a warm Hug Mug, 1/4 inch from rim.

6. Place Hug Mug on a saucer with a demitasse spoon on the right side.

V. 9/2017

Marshmallow Hot Chocolate

Amt

Unit

Ingredients

Hot Chocolate Syrup (Guest Choice)

Whole Milk

Plating Requirements 1 X Hug Mug, 1 X Saucer, 1 X Demitasse Spoon

1/3

cup

Mini Marshmallows

Procedures

1. Pour the hot syrup in the bottom of a warm Hug Mug.

2. Steam and foam the milk to 140 F, then pour over the syrup leaving 1/3 inch from the rim. 3. Garnish with the mini marshmallows. Serve on a saucer with a demitasse spoon on the right side.

V. 9/2017

Mocha

Amt

Unit

Ingredients

Hot Chocolate Syrup (Guest Choice)

Whole Milk

Plating Requirements 1 X Hug Mug, 1 X Saucer, 1 X Demitasse Spoon

Espresso

Procedures

1. Pour the hot syrup in the bottom of a warm Hug Mug, then add the espresso

42. Steam and foam the milk to 140 F, then pour over the syrup leaving 1/4 inch from the rim.

3. Serve on a saucer with a demitasse spoon on the right side.

V. 9/2017

NEW Oreo Hot Chocolate 2018

Amt

Unit

Ingredients

Plating Requirements 1 X Hug Mug, 1 X Saucer, 1 X Demitasse Spoon

Hot Milk Chocolate Syrup

Oreo Milk Prep

Vanilla Sauce

0.01

Oreo Crumbs

Procedures

1. Place Syrup, Oreo Milk and Vanilla Sauce in a steamer pitcher

2. Steam to 145 F, (Do not over steam), then pour into a hug mug leaving 1/4 inch from the rim. 3. Garnish with a pinch of oreo crumbs. Serve on a saucer with a demitasse spoon on the right side.

V. 9/2017

Salted Caramel Hot Chocolate

Amt

Unit

Ingredients

Hot Milk Chocolate Syrup

Caramel Sauce, Warm

Plating Requirements 1 X Hug Mug, 1 X Saucer, 1 X Demitasse Spoon

0.25

tsp

Sea Salt

Steamed Foam Milk

Garnish

Whipped Cream

pinch

Sea Salt

0.25

Drizzle Caramel Sauce

Procedures

1. Pour chocolate syrup into warm Hug Mug.

2. Add 1 oz caramel and 1/4 tsp sea salt and stir together.

3. Pour steamed foamed milk on top of hot chocolate syrup, 1/3 inch from rim.

4. Top with whipped cream.

5. Drizzle with caramel sauce, add pinch sea salt.

6. Place Hug Mug on a saucer with a demitasse spoon on the right side.

V. 9/2017

Oreo Hot Chocolate

Amt

Unit

Ingredients

Hot Milk Chocolate Syrup

Oreo Milk Prep

Plating Requirements 1 X Hug Mug, 1 X Saucer, 1 X Demitasse Spoon

0.1

Whipped Cream

0.01

Oreo Crumbs

Procedures

1. Place the hot milk syrup in the bottom of a warm Hug Mug.

2. Steam the Oreo milk to 145 F, then pour over the syrup leaving 1/4 inch from the rim. 3. Garnish with whipped cream and a dusting of oreo crumbs. Serve on a saucer with a demitasse spoon on the right side.

V. 9/2017

Baked Cookie Dream

Plating Requirements 1 X Skillet 1 X Handle Board

Amt

Unit

Ingredients

Parbaked Cookie (Prep)

4.8

Vanilla Ice Cream (3x Yellow scoops)

0.5

Milk Fondue

Procedures

1. Place the parbaked cookie into a skillet and bake for 3 minutes, or run thru the toaster. Chocolate chips should be melted.

2. Place on a handle board and add 3 yellow scoops of Vanilla ice cream

3. Drizzle the fondue across the ice cream

V. 9/2017

Mess Party 2017

Amt

Unit

Ingredients

squares

Chocolate Sponge Cake

Toffee Bananas

Strawberries, sliced

Milk Chocolate Ganache

Vanilla Ice Cream (2x yellow scoops)

0.5

Chocopops

0.2

Milk Chocolate Chunks

0.5

Rainbow Sprinkles

ToffeeSauce

Procedures

1. Heat the chocolate cake in the microwave for 45 seconds then place in the center of the metal cake pan

2. Spread the toffee bananas and strawberries around the edges of the mold.

3. Pour the chocolate genache around the sponge cake.

4. Place the 2 scoops of Ice Cream in the middle of the sponge cake

5. Drizzle whipped cream around the ice cream, filling the pan, top with the sprinkles and chocolate chunks 6. Serve on a wooden fondue board with a side of toffee sauce and chocopops

melting chocolate cake

melt chocolate cake : iced milk chocolat shote vanilla ice cream and strawberries

Amt

Unit

Ingredients

3000 gram

egg

2900 gram

buterr

2500 gram

sugar

2900 gram

dark chocolate

45gram

coco powder

2000 gram

flour

gram

baking powder

Procedures

In amixer with a large bowl, beat egg and granulated sugar until soft peaks form. Watch: How to Fold 2.over bain marey melt the butter and chocolate

3. add the choclat mix to the egg mix and mix well

4. sift all dry ingridient and fold gentli to the choclate mix 5. in the center of eich cake place a white choclate ganach

for the white ganach :

2000 gr havy cream

6650 gr white chocolate

Churros Fondue

Amt

Unit

Ingredients

Churros (Prep)

Plating Requirements 1 X Fondue Board or Notebook Plate 2 X Fondue Towers, 1 X Tapas, 1 X Wire Basket

Cinnamon Sugar

Milk Chocolate Fondue

Toffee Sauce

Raspberry Puree

1a. For stores who pre-fry and pre-sugar the churros, run pre-made churros through the toaster 2 times 1b. For stores that make churros to order, deep fry the churros for 2 minutes or until golden brown, then drain and coast with cinnamon sugar 2. Place the churros into a wax paper insert and place into a wire basket. Place on a notebook plate at 12 o'clock 3. Place 2 fondue towers in the middle of the plate, one with toffee and one with milk fondue Procedures

4. Fill a tapas with raspberry puree and place at 6 o'clock

V. 9/2017

Euro Fondue

Amt

Unit Ingredients

60ml Guest Choice Fondue Bowl

Plating Requirements 1 X Round Plate 1 X Flask

60ml Toffee Sauce Fondue Bowl

ea Banana cut into 2.5cm discs

ea Whole Straberries - Stems removed

ea Marshmallows

ea Wedges of OMG cookie

ea Sponge Cake Squares (2.5cm x 2.5cm)

Procedures

1. Place the fondue bowls of chocolate and toffee on top of 3 'fire/water towers'

2. Place all 3 towers in a row across the top of a wooden board

5. Add a grill to the center of the board and serve to the guest with skewers for dipping. 3. Place the cut bananas and strawberries in a bowl and put on the bottom right corner of the board 4. Place the marshmallows, sponge cake and cookie wedges in another bowl and place on the bottom left of the board.

V. 9/2017

Banana Hazelnut Crepe

Amt

Unit

Ingredients

each

Sweet Crepe (prep)

1/3

cup (2.1 oz)

Warm Nutella

0.25

cup (1.25 oz)

Milk Chocolate Chunks

each

Banana, Sliced into 1/4 inch discs

purple disher

Crunchy Hazelnut Bits

0.5

Granulated Sugar

purple disher

Chocolate Waffle Balls

Milk Chocolate Ganache

yellow disher

Dulche de Leche Ice Cream

shakes

powdered sugar

Procedures

1. Spread Nutella on 1/2 of a crepe shell. 2. Using a squeeze bottle, fill 1/2 of crepe with warm Nutella. Use a zig-zag motion to make a checkered filling, careful not to use any more than 1/3 cup of Nutella. 3. Sprinkle milk chocolate chunks evenly over Nutella. Do not use more than 1/4 cup. *Not every space needs to be filled in, keeping in mind that folding the crepe 4. Cut banana into 1/4" discs and spread evenly over chocolate.

5. Sprinkle crunchy hazelnut bits evenly over bananas.

6. Fold crepe into a triangle.

8. Fill tapas with wafer balls and place at 4 o'clock. 7. Place crepe on a sizzle platter and sprinkle with granulated sugar, then caramelize with a blowtorch. Place crepe on 11" round plate. Sprinkle with

9. Fill flask with milk chocolate ganache and place at 6' o'clock.

10. Place 1 scoop dulce de leche ice cream in a tapas and place at 8 o'clock.

Nocella Crepe

Amt

Unit Ingredients

Plating Requirements 1 X Round Plate 1 X Flask, 1 X Tapas

ea Crepe shell prep

Warm Nocella spread

Milk chocolate chunks

White chocolate chunks

0.5

unit

Fudge brownie

Mix Hazelnuts bits

Sugar

Milk Chcolate Ganache (Flask)

Vanilla Ice Cream

shakes Powdered sugar

Procedures

1. Place a pre-cooked crepe shell on the crepe iron and fill 1/2 of the crepe with the Nocella spread evenly distributed.

2. Add the chocolate chunks evenly over the Nocella spread.

3. In a single layer, lay the slice of the fudge brownie

4. Fold the crepe into a triangle and transfer to a sizzle plate.

5. Sprinkle sugar across the top of the crepe and brulee with a torch.

6. Place the crepe on a round plate, sprinkle with powdered sugar and sprinkle more Nocella spread on top and add mix hazelnuts bits 7. Place the flask of ganache at the point of the crepe, and the tapas of ice cream on the left side.

V. 9/2017

Chocolate Cheesecake Crepe

Amt Unit Scoop Clr Ingredients

Sweet Crepe

Mascarpone Prep

Yellow X2

0.5 oz

Milk Chocolate Chunks

Black

Graham Cracker Streussal Prep

Black

0.5 oz

Sugar

Dulce De Leche

Yellow

Milk Chocolate Flask

0.1 0z

Powdered Sugar

Procedures

1. Spread cheesecake prep evenly on crepe

2. Sprinkle chocolate chunks and graham cracker streussal evenly

3. Fold into final crepe form (microwave if crepe is pre prepped)

4. Add sugar on top of crepe and brulee until crispy golden

5. Garnish with a sprinkle of chocolate chunks

6. Serve with one yellow disher of dulce de leche ice cream and flask of milk chocolate

Chocolate Chunks Waffle

Amt

Unit

Ingredients

Waffles Sweet Prep

Plating Requirements 1 X Round Plate 1 X Flask, 1 X Tapas 1 X Fondue Bowl

Nutella

Milk Chocolate Chunks

White Chocolate Chunks

Milk Chocolate Fondue

Vanilla Ice Cream

Milk Chocolate Ganache

Mixed Berries Prep

0.01

Fresh Mint

0.01

Powdered Sugar

1. Drizzle milk fondue in a zig-zag pattern on an empty round plate. Place two waffles at 3 and 9 o'clock, then spread 0.5oz of Nutella to each waffle 2. Add white chocolate chunks to the waffle on the left and milk chocolate chunks to the waffle on the right 3. Place a scoop of vanilla ice cream in middle where the waffles connect then drizzle more milk fondue in a zig-zag pattern across the entire plate (opposite from the first zig-zag) 4. Sprinkle powdered sugar over the entire plate then place a fondue bowl of mixed berries with a mint sprig at 6 o'clock Procedures

5. Place a flask of ganache and a tapas of chocopops at 12 o'clock.

V. 9/2017

Sharing Fondue 2017

Amt

Unit

Ingredients

Marshmallows

pieces

Sponge cake squares (Prep)

Fondue - 2X Guest choice

Waffle

0.5

Whipped Cream

Strawberries

0.01

Powdered Sugar

0.5

Chocolate Cheescake Crepe (Prep)

White Chocolate Bark (Prep)

Milk Chocolate Bark (Prep)

Sliced Strawberries

0.2

Chocopops

5. Place the 4 strawberries (stem on) on a skewer and place on the top right of the board. 4. place the four pieces of brownie at the top of the board in a line pointing toward the middle 3. Place the 5 marhmallows on a skewer and place on the top left of the board, pointing toward the middle 1. Make a half size order of a chocolate cheescake crepe. Place on the bottom left of a pizza board pointing toward the middle. 2. Toast a waffle, place on the bottom right of the board. Top with sliced strawberries, whipped cream and chocopops Procedures

6. Add 2oz of each fondue to a fondue bowl and place on towers in the center of the board

7. Place the two pieces of bark below the fondue bowl in an "X" pattern

8. Place the grill on the board inbetween the strawberry skewer and waffle on the right side

Munchies Waffle 2017

Amt

Unit

Ingredients

Waffles Sweet Prep

Plating Requirements 1 X Round Plate 1 X Flask

Milk Fondue

Whipped Cream

1.65

Dulce De Leche Ice Cream

1.65

Chocolate Ice Cream

0.5

Choco Pops

Milk Chocolate Ganache

0.1

Powdered Sugar

Procedures

1. Place hot and fresh waffle on large circle plate at 3 and 9 o clock, then top both waffles with whipped cream 2. Place one scoop of ice cream on each whipped cream pile, then sprinkle chocopops on top of both waffles. 3. Drizzle milk fondue in a zig-zag pattern across the entire plate and then sprinkle powdered sugar over the entire plate.

4. Place a flask of milk ganache at 12 o'clock

V. 9/2017

Nocella Waffle

Amt

Unit

Ingredients

Waffles Sweet Prep

Nocella Spread

White Chocolate Chunks

0.5

Crumble

Whipped Cream

Milk Chocolate Ice Cream

Tube

Nocella Spread

0.01

Powdered Sugar

Procedures

1. Drizzle Nocella spread on the two waffles

2. Add white chocolate chunks on the waffles

Add whipped creaf on each waffle and crumble on the wipped cream

4. Place a scoop of milk chocolate ice cream in middle where the waffles connect then drizzle more Nocella spread across the entire plate 5. Sprinkle powdered sugar over the entire plate then place a Nocella spread tube with coco pops bowl

V. 9/2017

Banana Split Waffle

Amt

Unit

Ingredients

Waffles Sweet Prep

Plating Requirements 1 X Round Plate 1 X Tapas, 1 X Flask

Toffee Sauce

1.5

Bananas

Sugar

Rice Krispies

Vanilla Ice Cream

0.1

Powdered Sugar

Milk Chocolate Ganache

Choco Pops

Procedures

1. Place hot and fresh waffle on large circle plate at 4 and 8 o clock, then drizzle toffee evenly over both waffles using a zig-zag pattern 2. Cut 1.5 bananas lenghtwise and then again in half for 6 pieces. Place them on a skillet, cover with sugar and brulee with a torch

3. Place 3 pieces of banana on each of the waffles and top with rice krispies.

4. Place one scoop of vanilla ice cream in between the bananas, in the center, and sprinkle powdered sugar over the entire plate.

5. Place a tapas of chocopos at 6 o'clock and a flask of ganache at noon.

V. 9/2017

Strawberries & Cream Waffle

Amt

Unit

Ingredients

Waffles Sweet Prep

Plating Requirements 1 X Round Plate 1 X Flask, 1 X Tapas

Sliced Strawberry

Rice Krispies

White Chocolate Chunks

Toffee Sauce Prep

Strawberry Sauce

Milk Chocolate Ganache

0.01

Fresh Mint

Vanilla Ice Cream

Procedures

6. Place a tapas of chocopops at 9 o'clock and a flask of ganache at 10 o'clock. Sprinkle powdered sugar over the entire plate and finish with a mint sprig on the waffle. 5. Drizzle the strawberry sauce in a zigzap pattern across the entire plate, add the scoop of vanilla ice cream on top of the whipped cream. 4. Place the remaining 1.5oz of sliced strawberries on top, follow by white chocolate chunks and whipped cream. Sprinkle the rice krispies on top of the whipped cream. 1. Place one hot and fresh waffle on large circle plate in the center, then drizzle toffee over the waffle and entire plate. 2. Place 1.5oz of sliced strawberries on top of the waffle, followed by 0.5oz of white chocolate chunks and top with whipped cream 3. Add the second waffle on top of the whipped cream angled with the points of the square opposite from the first waffle. Add 1oz of toffee onto the waffle.

V. 10/2017

Waffle Celebration

Amt

Unit

Ingredients

Guest Choice - Any combination of 3

1/2

portion

Munches Waffle

Plating Requirements 1 X Pizza Board, 3 X Sparklers 1 X Flask, 1 X Tapas

1/2

portion

Banana Split Waffle

1/2

portion

Tutti Frutti Waffle

1/2

portion

Chocolate Chunks Waffle

1/2

portion

Strawberries & Cream Waffle

Confetti Sprinkles

White Fondue

Procedures

1. On a pizza board, drizzle white fondue in a diagonal zig-zag pattern. Place the waffles at 11 o'clock, in the middle and 4 o'clock and top according to the type ordered.

2. All waffles get a full scoop of ice cream.

NOTE: For the chcoolate chunks waffle, place white and milk chocolate chunks on the same waffle. 3. Sprinkle powdered sugar and confetti sprinkles over the entire dish and add one sparkler to each scoop of ice cream 4. Place a tapas of chocopops at 7 o'clock and a flask of ganache at 2 o'clock. Note - These are the only sides used regardless of the waffle syles ordered.

V. 9/2017

Banana Muffin

11250g Banana

4500g Butter

3600g Sour Cream

6975g Sugar

2550g Eggs

9000g Flour

205g Baking Soda

115g Baking Powder

3000g Chocolate chips

aration Instructions: Prep

1 . Mix the banana 2 . Add the melted butter, cream, sugar and eggs while mixing 3 . Add the dry ingredients 4 . Add the chocolate chips 5 . Bake for 15 minutes, 200 degrees 6 . After turning on the oven, lower to 150 degrees

Blondies Muffin

10000g White Chocolate

8000g Butter

10000g Sugar

10000g Eggs

3200g Cornflour

1200g Cocoa

Preparation Instructions:

1 . Heat the butter 2 . Pour it to the chocolate bowl and mix together on Bain- Marie.

3 . Add the sugar into the bowl and mix 4 . Pour the chocolate bowl into the mixer

5 . Add the eggs while mixing 6 . Add the cornflour and cocoa 7 . Pour into molds 8 . Bake for 15 minutes, 200 degrees. 9 . After turning on the oven, lower to 150 degrees

Brownies Muffin

11440g Dark Chocolate

10560g Melted butter

11440g Sugar

8800g Eggs

4400g Flour

400g Cocoa

160g Baking powder

2200g Walnuts

aration Instructions: Prep

1 . Pour the butter into the chocolate bowl and mix on Bain- Marie. 2 . Add the sugar and mix 3 . Pour the chocolate mixture into the mixer and add the eggs while mixing. 4 . Add the dry ingredients 5 . Add the walnuts 6 . Pour into molds and bake for 15 minutes, 200 degrees 7 . After turning on the oven, lower to 150 degrees

Cheese Cream

7200g Cream Cheese

2000g Mascarpone

3300g Sour Cream

2240g Sugar

aration Instructions: Prep

1 . Add all the ingredients and mix

Cheese Muffin

10000g Cream Cheese

4000g Mascarpone

3000g Sour Cream

2000g Eggs

6000g Flour

2000g Sugar

White Ganache:

6000g Cream

6000g White Chocolate

aration Instructions: Prep

1 . Add all ingredients together and mix 2 . Add white ganache 3 . Bake for 25 minutes, 150 degrees

Chocolate Fudge

12000g Dark Chocolate

12000g Butter

12000g Sugar

12000g Eggs

1200g Flour

120g Salt

aration Instructions: Prep

1 . Heat the butter 2 . Pour it to the chocolate bowl and mix on Bain-Marie. 3 . Pour the eggs and sugar into the mixer and mix together. 4 . Add the chocolate and butter 5 . Add the flour and salt 6 . Pour into trays, 3200g each 7 . Bake for 20 minutes, 180 degrees

Crepe Mixture

10500g Flour

3000g Sugar

270g Salt

4140g melted butter

18-liter Milk

7200g Eggs

2970g yolk

aration Instructions: Prep

1 . Heat the butter in a pot 2 . Take of the heat when the butter is melted 3 . Mix the dry ingredients in the mixer 4 . Add the eggs, yolk, milk and melted butter while mixing

Giant Cookies

4000g Flour

30g Baking Powder

90g Baking Soda

90g Salt

2250g Butter

1800g Brown Sugar

1000g Sugar

1200g eggs

3300g Dark Chocolate (chopped)

50g Vanilla extract

aration Instructions: Prep

1 . Soften the butter 2 . Cut the butter to small cubes 3 . Mix the butter with the sugars until it becomes a uniform texture 4 . Add the eggs and vanilla extract while mixing 5 . Add the dry ingredients 6 . Add the chopped dark chocolate 7 . Weight 350g for each cookie 8 . Bake for 15 minutes on 180 degrees

Giant Cookies

12000g Flour

90g Baking Powder

270g Salt

6750g Butter

5400g Brown Sugar

3000g Sugar

3600g eggs

5000g White Chocolate (chopped)

5000g Milk Chocolate (chopped)

6000g Oreo (chopped)

150g Vanilla extract

Preparation Instructions:

7 . Weight 350g for each cookie 8 . Bake for 15 minutes on 180 degrees

Cookies Pistachio

3500g Flour

30g Baking Soda

20g Salt

1400g Butter

600g Brown Sugar

1000g Demerara sugar

1000g eggs

1500g White Chocolate (chopped)

750g Shredded roasted pistachios

1500g Pistachio spread

Pistachio Perlin:

Fill a mold with pistachio spread, 70g each, and freeze it.

Preparation Instructions:

1 . Soften the butter 2 . Cut the butter to small cubes

3 . Mix the butter with the sugars until it becomes a uniform texture 4 . Add the eggs while mixing 5 . Add the dry ingredients 6 . Add the chopped white chocolate, shredded pistachio and pistachio spread 7 . Weight 280g for each cookie 8 . Add the pistachio perlin 9 . Bake for 18 minutes on 180 degrees

Pizza dough

23100g Flour

5248g Sugar

1200g Yeast

176g Baking Enhancer

228g Gluten

4300g Eggs

4-liter Cream

4-liter Milk

2-liter Water

5000g Chopped Butter

288g Salt

aration Instructions: Prep

1 . Add all ingredients except butter and salt to the mixer 2 . Mix for 15 minutes, stop for 15 minutes, mix again for 15 minutes, add the butter and salt and wait another 15 minutes. 3 . לרדד 4 ? גודל עיגול? 4 . Bake for 10 minutes, 180 degrees

Souflle

10000g Dark Chocolate

8000g Butter

10000g Sugar

10000g Eggs

3200g Cornflour

1200g Cocoa

White Chocolate ganache:

2000g Cream

6650g White Chocolate

aration Instructions: Prep

1 . Heat the butter 2 . Pour it to the chocolate bowl and mix together on Bain- Marie.

3 . Add the sugar into the bowl and mix 4 . Pour the chocolate bowl into the mixer 5 . Add the eggs while mixing 6 . Add the cornflour and cocoa 7 . Pour into souffle molds, add white ganache 8 . Bake for 12 minutes, 200 degrees

Toffee sauce

25000g Sugar

5-liter Water

2500g Glucose

18-liter Cream

aration Instructions: Prep

1 . Add the water, then glucose and the sugar to a pot. 2 . Heat it to 160 degrees while mixing every few mintues 3 . Take off the heat and slowly add the cream while mixing

Vanilla sauce

18-liter Milk

16-liter Cream

13000g Sugar

600g Madagascar Vanilla

9000kg egg yolk

aration Instructions: Prep

1 . Add all ingredients except the egg yolk and heat it to 80 degrees while mixing. 2 . Add the egg yolk and heat again to 80 degrees.

Waffle Mixture

10000g Flour

5000g Sugar

200g Salt

400g Baking Powder

8000g Melted Butter + Margarine

10-liter Milk

2000g Eggs

2000g yolk

50g Vanilla Extract

*Butter + Margarine mixture = 30kg butter and 12kg margarine

Instructions: Preparation

1 . Heat the butter in a pot 2 . Take of the heat when the butter is melted

3 . Mix the dry ingredients in the mixer 4 . Add the eggs, yolk, milk and melted butter while mixing 5 . Add the Vanilla extract while mixing

White Crumble

2000g Milk powder

2000g Flour

600g Cornflour

1250g Sugar

80g Salt

2750g Melted butter

800g Milk powder

2400g White Chocolate

aration Instructions: Prep

1 . Add Milk powder (2000g), flour, cornflour, sugar and salt to the mixer and mix. 2 . Slowly add melted butter 3 . Pour on a tray 4 . Bake for 15-20 minutes, 120 degrees 5 . After cooling, add the remaining milk powder (800g) 6 . Slowly add melted white chocolate while mixing 7 . Put in a shock freezer 8 . Mix again

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