CUL122 - INTRO TO PASTRY By Kayden Pham

CUL122 - Intro to Pastry is a very fun course where you will have so many chances to practice on how to make a cake, croissants, tart, pie, etc.,

Panna Cotta

Panna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavourings. Caution: temperature

Pate Sucree

Pâte Sucrée – pronounced “pat-sue-cray” – is the French term for a sweet pastry dough, traditionally used for tarts. Caution: temperature, timing

Cream Puffs

A profiterole, cream puff, or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. Caution: timing, temperature, technique

Fruits Tart

Fruit tarts are generally filled with pastry cream made from milk, eggs, vanilla, sugar corn starch, and butter. Caution: timing, temperature, technique

Peanut Butter Pie

A dreamy, luscious pie that has an overload of peanut butter flavour and chocolate. Caution: Temperature, timing, whipping technique

Lemon Sabayon Pie

What Is Sabayon? Sabayon is the French adaptation of a lemon dessert with Italian origins. In Italy, it is called zabaione, and it is traditionally made with egg yolks, sugar, and marsala wine, whisked and cooked in a bain-marie or over a double boiler. Caution: temperature, timing, whipping technique

Paris - Brest

A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream (or other flavours). Caution: Temperature, technique, timing

Italian Buttercream Cake

Italian meringue buttercream is a thick and creamy frosting that is made by whipping egg whites with sugar syrup and softened butter. Caution: TEMPERATURE, timing, technique

Croissants

A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. Caution: TEMPERATURE, Timing, technique