Chef Belcans Pastry and Bakery

Chef Belcans Pastry and Bakery ⭕️20YRS EXPERIENCE IN PASTRY & BAKERY IN HOTEL/YACHT/CRUISESHIP/EXPEDITION/RIVERCRUISES EXPERIENCE

1.Always wear facemask when you enter my shop.
2.Always wear face shield too and keep social distancing.
3.Dont forget to bring a Angono Covid
Pass.
4.We have a alcohol and sanitizer for in out customer.
5.Stay healthy and keep safe this Covid-19

🧁Special Tea time for 110pax in 🚢 M/V Heritage Adventure🔴Bread special:1. Twisted Cinnamon Donut2. Mini Ensaimada3. Mini...
24/05/2025

🧁Special Tea time for 110pax in
🚢 M/V Heritage Adventure

🔴Bread special:
1. Twisted Cinnamon Donut
2. Mini Ensaimada
3. Mini Blueberry Buns




Chef Belcans Pastry and Bakery Bel Cans RugMan Ache Sweetyvette August Cans Verlin Candole

06/11/2024

Hey!
It's Wednesday, it's pasta day 🍝

Shelling out good vibes with Don Narciso Cafe's Scallops Aglio Olio! 🌊✨

Twist it, taste it, let the flavors dance 😋

Arat na 👋

📍Route 955 Claveria-Gingoog Rd.
Z6 Lanise, Claveria Misamis Oriental
📞0917 165 5129
💬FB page/Instagram/Tiktok
⏰️6:00 AM - 6:00 PM





06/11/2024

Freshly picked from the farm!🌺

HIBISCUS ROSELLE juice is known for its vibrant color and tart flavor. The taste is often compared to cranberry, with a hint of citrus.

A refreshing beverage, it's perfect for quenching thirst on a warm day.😉

📍Route 955 Claveria-Gingoog Rd.
Z6 Lanise, Claveria Misamis Oriental
📞 0917 165 5129
💬FB page/Instagram/Tiktok
⏰️6:00 AM - 6:00 PM





⭐️TIRAMISU CAKE w/ FREE RECIPE #03❤️❤️❤️(Big Volume Recipe for CRUISESHIP/RIVERCRUISE)🍰CAKE CATEGORY: SOFT AND CREAM CAK...
02/09/2023

⭐️TIRAMISU CAKE w/ FREE RECIPE #03❤️❤️❤️
(Big Volume Recipe for CRUISESHIP/RIVERCRUISE)

🍰CAKE CATEGORY: SOFT AND CREAM CAKE TYPE/ w/ LADY FINGER BISCUIT/ SPONGE CAKE SHEET/ w/ ALCOHOL AND LIQUEUR. ITALIAN DESSERT.

💢🎂TIRAMISU CAKE💢⭐
by: Chef Belcans Pastry and Bakery

Ingredients :
30 pieces Egg Yolk
18pcs. Gelatine sheet
400 gram Icing sugar
4000 gram Mascarpone Cheese

For soaking:
1000 gram Coffe very strong
250 gram Amaretto liqueur
250 gram Kahlua liqueur
2 tbsp. expresso paste
1 strong expresso cup

Method :
1. Whipped the egg yolk with the sugar very fluffy.
2.Prepare two big square frames and line bottom with a spongesheet.
3. Soak the gelatine in cold water.
4.Add the mascarpone cheese in the egg yolks and keep on whipping on low speed till the batter getting creamy and smooth.
5.Heat up gelatine and add 500 of the mix and heat up again (temper gelatine ).
6.Add the gelatine in the batter.
7. Soak sponge sheet rich with the coffee by using a sauce funnel.
8.Poor crème on the sponge around 2 cm height.
9.Layer lady finger biscuit or spongesheet on the crème and soak them also very rich with the coffee.
10.Cover the ladyfingers with another layer of cream.
As equal amount like the first cremelayer.
11.Refrigerate overnight.

What is tiramisu and what country discover this dessert?
Tiramisu, also known as “Tuscan Trifle,” is a delicious Italian custard-like dessert originating in the region of Treviso, Italy.
Obituaries for the restaurateur Ado Campeol (1928–2021) reported that it was invented at his restaurant Le Beccherie in Treviso on 24 December 1969 by his wife Alba di Pillo (1929–2021) and the Pastry Chef Roberto Linguanotto.




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Bel Cans Belcans Serbisyo Dessert
Sweetyvette Cans BELCANS TV-ANGONO & ANTIPOLO: BUY & SELL
Unay Racoma Anatista Perez

⭐️BLACK FOREST CAKE w/FREE RECIPE #02❤️Cake Category : Cake with liqueur/For Teatime/Lunch or dinner DessertMy Share Re...
31/08/2023

⭐️BLACK FOREST CAKE w/FREE RECIPE #02❤️

Cake Category : Cake with liqueur/For Teatime/
Lunch or dinner Dessert

My Share Recipe #2: Black Forest Cake
(For Cruiseship / Rivercruise Recipe)

💢🎂BLACK FOREST CAKE💢⭐
by Chef Belcans Pastry and Bakery

Ingredients : 12 pieces Chocolate Sponge Cake

For the Chocolate Cream:
3500 gram Heavy Cream
( prepare one day ahead)
900 gram Chocolate

For the Cherryfilling:
1400 gram Cherryjuice
250 gram Creampowder
400 gram Sugar
2000 gram Cherry
3 pieces Cinnamonsticks

For the Cherrycream:
55 gram Gelatine
300 gram Kirschwasser liquer
160 gram Icing Sugar
2500 gram Whipped Cream

Method :
1.Cut the Spongecakes in 3 layers and prepare 12 cakerings .
2.Soak it with Kirschwassersyrup and whipp the Chocolatecream.
3.Fill on layer Chocolatecream inside and cover with 1 spongelayer.
4.Soak with Kirschwassersyrup.
5.Prepare the Cherrycream, fill in the Cake cover again with sponge layer.
6.Refrigerate overnight -take it out from the rings and garnish with whipped cream, Chocolateshavings and Cherrys.

What is Black Forest Cake?
Black Forest Cherry Cake, or Schwarzwälder Kirschtorte as it is called in German, is a traditional German multi-layered chocolate and cherry torte that was first created in the Black Forest region of Germany.


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Bel Cans Sweetyvette Cans Unay Racoma Eric Brioso

⭐️ANGEL FOOD CAKE w/ FREE RECIPE #01❤️❤️❤️ (American Dessert) Cake Category: Eggwhite type /Soft ...
28/08/2023

⭐️ANGEL FOOD CAKE w/ FREE RECIPE #01❤️❤️❤️
(American Dessert)

Cake Category:
Eggwhite type /Soft / Sponge Cake Type /
For Buffet or Teatime Cake / Similar like Chiffoncake

My Share Recipe #1: ANGEL FOOD CAKE
(For Cruiseship / Rivercruise Recipe)

⭐️ANGEL FOOD CAKE❤️❤️❤️
by Chef Belcans Pastry and Bakery

Bake: 150c, 45 min
Makes: 2pcs. cakes
technique: spray first and spread with sugar
or flour in the cake mold

beat:
800 gr. egg white
430 gr. sugar

add:
1 orange peel
pinch of salt
3 drops of vanilla extract
3 drops of lemon juice

shift & fold:
280 gr. flour
90 gr. cornstarch

What Is An Angel Food Cake?
Angel food cake is a light, airy sponge cake made from nothing but egg whites, cream of tartar, flour, sugar, vanilla extract, and a pinch of salt. It derives its cloud-like texture from thoroughly sifted ingredients and carefully, thoroughly whipped egg whites that create a beautiful structure for the cake. It has been an American favorite since the 19th century.

Bel Cans






Address

Blk. 3 Lt. 3 Duraville Homes Phase 2/Highway, Don Mariano Santos Avenue, Brgy. Mahabang-Parang
Angono
1930

Opening Hours

Monday 9am - 8pm
Tuesday 9am - 8pm
Wednesday 9am - 8pm
Thursday 9am - 8pm
Friday 9am - 8pm
Saturday 9am - 8pm
Sunday 8am - 8pm

Telephone

+639260884488

Website

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