Showing posts with label Classical Pastry. Show all posts
Showing posts with label Classical Pastry. Show all posts
Monday, November 28, 2011
Tuesday, November 8, 2011
Classical Pastry, Day 7
1. We made another batch of pate a choux.
Dough and pate a choux crackers.
2. We piped out rings for Paris Brest and swans. The swans are hideously old fashioned in my oppinion. The Paris Brest is just a ring of pate a choux filled with chocolate pastry cream, topped with whipped cream, and sprinkled with chopped nuts.
3. We unmolded all of the creme caramels from the other day. Brandi and I unmolded all of the classes caramels, so there are lots of different colors of caramel on the tray.
4. Finally we made tuile again. I piped out a few different designs.
We also made tuile rounds to put the creme caramels on.
5. Platter time!
Dough and pate a choux crackers.
2. We piped out rings for Paris Brest and swans. The swans are hideously old fashioned in my oppinion. The Paris Brest is just a ring of pate a choux filled with chocolate pastry cream, topped with whipped cream, and sprinkled with chopped nuts.
3. We unmolded all of the creme caramels from the other day. Brandi and I unmolded all of the classes caramels, so there are lots of different colors of caramel on the tray.
4. Finally we made tuile again. I piped out a few different designs.
We also made tuile rounds to put the creme caramels on.
5. Platter time!
Classical Pastry, Day 6
Pate a choux day! We switched from puff to pate a choux as the focus for the rest of the class.
1. Each group made a batch of pastry cream.
Ingredients...
2. As a group we made a batch of pate a choux dough. It is just flour, butter, and water that is cooked on the stove. Then off the heat, eggs are mixed in. We piped the mixture out to make mini eclairs, cream puffs, and profiteroles.
Here is the mixture off the stove, mixing in the eggs.
Piping the profiteroles and eclairs.
We also piped the extra dough into decorations. Beacuse it was halloween we did some themed piping.
In the bottom of the pate a choux pan, a thin layer of dough sticks. if you turn the heat down and let the dough cook, it makes a yummy cracker. Pate a choux crackers are really good (actually better than the pate a choux pastries!).
We filled the pate a choux with pastry cream and whipped cream. The eclairs and profiteroles were dipped in a chocolate glaze and dusted with coco powder.
3. Next were tuile cookies. I kept up with the halloween theme, and made lollipops and candies.
4. We caramelized the creme brulee from a few days ago. They were very strange, good but strange. I would make the again with 1/4 of the rosemary and double the lemongrass.
5. We made a platter with our daily items, and it went up to dining for service.
1. Each group made a batch of pastry cream.
Ingredients...
2. As a group we made a batch of pate a choux dough. It is just flour, butter, and water that is cooked on the stove. Then off the heat, eggs are mixed in. We piped the mixture out to make mini eclairs, cream puffs, and profiteroles.
Here is the mixture off the stove, mixing in the eggs.
Piping the profiteroles and eclairs.
In the bottom of the pate a choux pan, a thin layer of dough sticks. if you turn the heat down and let the dough cook, it makes a yummy cracker. Pate a choux crackers are really good (actually better than the pate a choux pastries!).
We filled the pate a choux with pastry cream and whipped cream. The eclairs and profiteroles were dipped in a chocolate glaze and dusted with coco powder.
3. Next were tuile cookies. I kept up with the halloween theme, and made lollipops and candies.
4. We caramelized the creme brulee from a few days ago. They were very strange, good but strange. I would make the again with 1/4 of the rosemary and double the lemongrass.
5. We made a platter with our daily items, and it went up to dining for service.
Monday, November 7, 2011
Classical Pastry, Day 5
Today we made both custards and puff pastries.
1. Creme Caramels were first; they are the same thing as flan. We made caramel and poured it into ramekins, and topped the caramel with a simple custard. They were baked in a water-bath, then chilled for day 6.
2. Second we made creme brulee. It was flavored with rosemary, lemongrass, and macadamia nuts. It bordered on savory, and was a little strange.
We steaped the herbs in the custard.
The custard was poured into mold, and baked in a water-bath and chilled for day 6.
3. We also made a napolian. It is three layers of puff, diplomat cream, and fruit. The top layer of puff is coated with fondant, which is not my favorite thing.
4. Finally we used the rest of our puff to make palmiers, also known as elephant ear cookies. The puff is just rolled out in sugar, rolled up, sliced and baked.
Here are all of our unbaked sheet pans of palmiers in the blast chiller. We made a LOT of cookies.
We had a bunch of scraps left over, and we had a fun idea to use it up. We put it in muffin tins and baked it. They urned out pretty well.
5. As always, we made a platter but I forgot to photograph it. Oops!
1. Creme Caramels were first; they are the same thing as flan. We made caramel and poured it into ramekins, and topped the caramel with a simple custard. They were baked in a water-bath, then chilled for day 6.
2. Second we made creme brulee. It was flavored with rosemary, lemongrass, and macadamia nuts. It bordered on savory, and was a little strange.
We steaped the herbs in the custard.
The custard was poured into mold, and baked in a water-bath and chilled for day 6.
3. We also made a napolian. It is three layers of puff, diplomat cream, and fruit. The top layer of puff is coated with fondant, which is not my favorite thing.
4. Finally we used the rest of our puff to make palmiers, also known as elephant ear cookies. The puff is just rolled out in sugar, rolled up, sliced and baked.
We had a bunch of scraps left over, and we had a fun idea to use it up. We put it in muffin tins and baked it. They urned out pretty well.
5. As always, we made a platter but I forgot to photograph it. Oops!
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