Aramark Celebrates World Baking Day with Signature Desserts from Around the Globe

Directions

1. Whip the heavy whipping cream until stiff peaks form. Set aside. 
2. In a separate bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy. 
3. Gently fold the whipped cream into the cream cheese mixture until fully combined. 
4. Spoon or pour the cheesecake filling over the prepared crumb crust. 
5. Refrigerate until the filling is set and the cheesecake is firm. 
6. Finish by customizing each cup with fresh fruit, a drizzle of sauce, or your favorite sweet topping. 

Directions

1. Place the warm milk and yeast in a mixing bowl. Let stand for 5 to 10 minutes, until the yeast is bubbly or foamy. This step confirms the yeast is active. 
2. Add the eggs, melted butter, and sugar. Mix to combine. Gradually add the flour and salt, mixing on low speed until the dough comes together. The dough should be soft and slightly moist. If it feels very sticky, add a small amount of additional flour. 
3. Take the dough and knead gently into a ball. Place it in a greased bowl, cover, and let rise until doubled in size. This should take about 2 hours. 
4. Once the dough is doubled in size, turn the dough onto a lightly floured surface and roll into a 16 x 21-inch rectangle. 
5. Combine the brown sugar and cinnamon in a small bowl. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture evenly on top. 
6. Starting from the long side, roll the dough tightly into a log. Cut into 12 rolls and place in a greased or parchment-lined 9 x 13-inch pan.  
7. Cover and let the rolls rise again until doubled in size. This should take about 30 minutes.  
8. Preheat the oven to 400 degrees. Bake the rolls for 15 minutes, or until golden brown. 
9. While the rolls bake, prepare the icing. Beat the butter and cream cheese until light and fluffy. Add the vanilla, salt, and icing sugar, and mix until smooth and creamy. 
10. Spread the icing over the warm rolls and serve.

Directions

1. Melt the butter and mix it with the cream, vanilla sugar, sugar, and salt. 
2. Let the mixture simmer gently for 2–3 minutes, stirring constantly. 
3. Add the shredded coconut and mix everything well. 
4. Spread the mixture evenly on a baking sheet lined with parchment paper. 
5. Freeze for several hours until the mixture is firm. 
6. Cut into bars (approx. 2 × 5 cm). 
7. Coat the pieces with tempered chocolate and let set.

Directions

Catalan Cream Foam: 

1. Infuse the milk and cream with the lemon peel and cinnamon. 
2. In a separate bowl, combine the egg yolks, sugar, and cornstarch. Once the cornstarch is fully incorporated, slowly whisk in the hot milk mixture. 
3. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 82–85°C (179–185°F). The texture should resemble a light pastry cream. 
4. Meanwhile, hydrate the gelatin in cold water. Drain and add it to the hot mixture. Blend with a hand blender, then strain through a fine sieve. Allow to cool to below 10°C (50°F). 
5. Transfer the mixture to a 0.5 L siphon and charge with one N₂O cartridge. Shake well and refrigerate for at least 2 hours before use. 

Lemon Toffee (Creamy Sauce): 

1. Heat the sugar and glucose over medium heat until a dark blond caramel forms, around 170–175°C (338–347°F). 
2. Remove from the heat, add the butter, and mix until fully incorporated. Return to the heat and gradually add the cream, then continue cooking until slightly thickened. 
3. Add the lemon juice and zest, and cook gently over low heat to balance the flavors. 
4. Finish by blending with a hand blender and straining. Cover with cling film directly on the surface to prevent a skin from forming, and allow to cool. 

Assembly: 

1. Serve the foam: Shake the siphon well. Dispense the Catalan cream foam into chilled glasses, filling about 2/3 full for a light texture. 
2. Add the lemon toffee: Spoon or pipe a layer of the lemon toffee sauce over or under the foam depending on presentation.

Directions

1. Preheat convection oven to 300°F or standard oven to 350°F. 
2. In a mixing bowl, combine the brownie mix and water until fully incorporated to create the brownie batter. 
3. In a separate bowl, combine the softened cream cheese, liquid eggs, sugar, and softened margarine until smooth to create the cheesecake mixture. 
4. Coat a full sheet pan with cooking spray. Spread 7 lb 8 oz of brownie batter evenly into the pan. 
5. Using a scoop, evenly drop 2 lb 4 1/2 oz of cheesecake mixture over the brownie batter. 
6. Swirl the brownie and cheesecake mixtures together to create a marbled “galaxy” effect. 
7. Bake until a wooden pick inserted into the center comes out clean: Convection oven: 35–40 minutes, Standard oven: 40–45 minutes. Cool completely on a rack. 
8. Cut each pan into an 8 x 12 grid for a total of 96 portions. 
9. Top each Knight’s Bite with whipped cream and gold sprinkles to resemble stars in the night sky. 
10. Cover and hold at room temperature for service. 

Directions

1. Prepare the Crisp Topping: 
2. Preheat convection oven to 350 F or standard oven to 400 F. 
3. In a bowl, combine oats, 2 oz brown sugar, and cinnamon. Mix well. 
4. Add melted margarine to the oat mixture and stir until fully combined. 
5. Spread mixture evenly on a half size sheet tray. 
6. Bake for 10 to 12 minutes, or until lightly browned. Allow to cool until crisp.  

Prepare the Peach Filling: 

1. In a bowl, combine drained peaches, lemon juice, cinnamon, nutmeg, and remaining 3 oz brown sugar. Mix gently. 
2. Transfer 4 lb 12 oz of peach mixture to a 2 inch full steam table pan. 
3. Cover and bake for 25 to 30 minutes, or until peaches are soft, excess liquid has evaporated, and internal temperature reaches 165 F. 
4. Serve warm topped with prepared crisp topping.

Directions

1. Preheat oven to 350°F and prepare pans with parchment paper. 
2. Combine soy milk and apple cider vinegar and allow to sit briefly. 
3. Whisk together all dry ingredients. 
4. Add oil, applesauce, vanilla, and milk mixture. 
5. Mix until combined. 
6. With mixer on low speed, carefully add boiling water and mix until fully incorporated. 
7. Scrape bowl thoroughly to ensure batter is evenly mixed. 
8. Do not overmix, as the sponge can become gummy and tough. 
9. Divide batter evenly into four portions and spread into prepared sheet pans. 
10. Bake at 350°F for 12–18 minutes, or until a skewer comes out clean. Do not overbake. 

Cake Assembly*:

1. Place a layer of gluten-free chocolate sponge. 
2. Brush with 50 g cherry syrup. 
3. Spread 150 g vegan whipped cream. 
4. Add 250 g cherries. 

*Repeat until four layers are assembled.