CHEF SARJO

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Puff Pastry Dough (Classic Laminated)

Ingredients
• All-purpose flour – 2½ cups (315 g)
• Salt – 1 tsp
• Cold water – ¾–1 cup
• Butter (cold) – 250 g

Method (Short Version)

1️⃣ Mix flour + salt + water → form dough.
2️⃣ Rest 20 minutes (chilled).
3️⃣ Roll dough, place flattened butter inside.
4️⃣ Fold and roll (3–4 folds).
5️⃣ Chill between folds.
6️⃣ Final chill before use.

Keep everything cold for flaky layers.

Donut Dough (Yeast)

Ingredients
• Flour – 3 cups
• Sugar – ¼ cup
• Yeast – 2 tsp
• Warm milk – 1 cup
• Egg – 1
• Butter – 2 tbsp
• Salt – ½ tsp

Method

1️⃣ Mix and knead 8–10 minutes.
2️⃣ Rise 1 hour.
3️⃣ Roll, cut shapes.
4️⃣ Proof 30 minutes.
5️⃣ Fry at 170–175°C.

Soft, fluffy texture.

Dinner Rolls

Ingredients
• Flour – 3 cups
• Warm milk – 1 cup
• Yeast – 2 tsp
• Sugar – 2 tbsp
• Butter – 3 tbsp
• Salt – 1 tsp

Method

1️⃣ Knead soft dough.
2️⃣ Rise 1 hour.
3️⃣ Shape balls.
4️⃣ Proof 30–45 min.
5️⃣ Bake 180°C for 18–20 min.

✔ Brush butter after baking.

Croissant Dough (Laminated Yeast Dough)

Ingredients
• Flour – 4 cups
• Sugar – ¼ cup
• Yeast – 2 tsp
• Salt – 1 tsp
• Milk – 1 cup
• Butter (in dough) – 2 tbsp
• Butter for lamination – 250 g

Method

1️⃣ Make soft yeast dough. Chill 1 hour.
2️⃣ Enclose butter block.
3️⃣ Do 3 folds (rest between folds).
4️⃣ Roll, cut triangles, shape.
5️⃣ Proof until puffy.
6️⃣ Bake 190°C for 18–20 min.

Cold butter is key for layers.

Pie Crust (All-Butter)

Ingredients
• Flour – 2½ cups
• Cold butter – 1 cup
• Salt – 1 tsp
• Ice water – 6–8 tbsp

Method

1️⃣ Cut butter into flour (pea-sized pieces).
2️⃣ Add ice water slowly.
3️⃣ Form dough (don’t overwork).
4️⃣ Chill 30 minutes before rolling.

Cold ingredients = flaky crust.

Pizza Dough (Classic)

Ingredients
• Flour – 3 cups
• Warm water – 1 cup
• Yeast – 2 tsp
• Salt – 1 tsp
• Sugar – 1 tsp
• Olive oil – 1 tbsp

Method

1️⃣ Mix & knead 8–10 minutes.
2️⃣ Rise 1–2 hours.
3️⃣ Stretch, top, bake 220–250°C.

For better flavor → cold ferment overnight.

Tiramisu Slice (Set & Slice Style)

Ingredients
• Ladyfingers – 200 g
• Strong coffee – 1 cup
• Mascarpone – 500 g
• Cream – 1 cup (whipped)
• Sugar – ½ cup
• Egg yolks – 3
• Cocoa powder

Method

1️⃣ Whisk yolks + sugar over bain-marie until thick. Cool.
2️⃣ Fold in mascarpone.
3️⃣ Fold in whipped cream.
4️⃣ Dip ladyfingers in coffee, layer in tray.
5️⃣ Spread cream layer. Repeat.
6️⃣ Chill 6 hours. Dust cocoa before serving.

Slice clean with hot knife.

Berry Panna Cotta

Ingredients
• Cream – 2 cups
• Milk – ½ cup
• Sugar – ⅓ cup
• Gelatin – 2 tsp (bloomed)
• Vanilla – 1 tsp

Method

1️⃣ Heat cream, milk, sugar (do not boil).
2️⃣ Add bloomed gelatin.
3️⃣ Pour into molds.
4️⃣ Chill 4 hours.
5️⃣ Top with berry sauce.

✔ Smooth, creamy texture.

Molten Lava Cake

Ingredients
• Dark chocolate – 200 g
• Butter – 150 g
• Sugar – ½ cup
• Eggs – 3
• Flour – ¼ cup

Method

1️⃣ Melt chocolate + butter.
2️⃣ Whisk eggs + sugar.
3️⃣ Fold in chocolate + flour.
4️⃣ Pour into greased ramekins.
5️⃣ Bake 200°C for 8–10 min.

✔ Center should be soft & flowing.

Classic Crème Brûlée

Ingredients
• Cream – 2 cups
• Egg yolks – 5
• Sugar – ½ cup
• Vanilla

Method

1️⃣ Heat cream + vanilla.
2️⃣ Whisk yolks + sugar.
3️⃣ Combine gently.
4️⃣ Bake in water bath at 160°C for 35–40 min.
5️⃣ Chill.
6️⃣ Sprinkle sugar, torch to caramelize.

Custard should wobble slightly.