Intro to pastry

Portfolio

Portfolio for Chef Mandy

Week 1

Week 2

Week 4

Week 5

Week 6

For week 6 making the butter cream at first it seems intimidating because you must add a lot of butter to make an emulsion to have a creamy consistency. For the croissants need to fold 3 times so it becomes laminated. The experience for me is great working with croissants for the first time and making a cake with the icing on it. The croissants smelled incredible as they came out of the oven.

Week 7

Week 7 we made black forest cake and for me making these cakes were a challenge because spreading the cake icing seemed hard for me. Making sure the edges were nicely coated and because my sponge barely made 3 separate slices. But most of all there were croissants which were once again great especially with the orange glaze fresh citrus flavor.

Week 8

The raspberry mousse cake was runny because I put little sheet gelatin, but the look of the cake is very nice. Making the lady fingers was a nice experience because piping needs more tech than usual not to make it too runny. For the cheesecake, my first time ever making one except when it cracked but I enjoyed the experience taste nice in the end.

Week 9

I think the puff pastry was the highlight it was my first time making one and similarly to a croissant with turning and folding the butter in using the machine. The difference that I learned when comparing puff and croissants is that croissants use milk powder, yeast etc. While puff uses water so there is no need to proof the dough roll it out and bake. For the cake it is very simple, and I am used to it however I did need to work on my piping tech,

Final Thoughts