Intro to Pastry

Varieties of dessert and techniques. The menus that made through the course can bring me out from my comfort zone of cooking as a culinary student who is not good at baking and pastry that I’m able to make desserts that I never imagine myself could do before.

Perfect rolling the

Mini Frangipan Tartlets

Perfect rolling the dough to not thin and too thick with the evenly equal filling for every tart is very important. It can be any variety of fruit to decorate on top and finished with icing.

The right amount of

Panna Cotta, plated with fresh fruit and tuile cookie

The right amount of gelatin is requires as it can affect to the thickness. Soak the gelatin in the cold water before add to the cream and avoid to add while the mixture is on the heat.

The technique is to

Lemon Sabayon Torte

The technique is to cook the Sabayon filling from the beginning (warm water) in the bain marie as the Sabayon won’t cook fast and become scramble egg. Continue to whisk until it become thick to prevent the filling to stick to the bottom. For the Meringue, important to use the “clean” egg white as it need to set and stay. The problem can found once there is some fat as it will not set and runny.

Pastry Cream, sweet

Fruit Flan

Pastry Cream, sweet and smooth cream filled in the Pate Sucree on top with berries. The flavor of the cream can adjust by adding the fruit puree

The cream mixture of

Chocolate peanut butter pie

The cream mixture of the filling need to be cool down to “110F”, further than this temp will make the mixture too thick and hard to mix with the whip cream in the next step. (To fix this mistake is add half of the mixture to the mixer with the whip cream and let it mixed, then remove to the rest of the mixture and whisk it together for the further step)

During the process o

Toffee Caramel Flan

During the process of making caramel; leave the syrup on the stove without stir only bush with the water on the side to prevent the burn and sticky. Don’t over fill the caramel as will be too thick and difficult to take the custard out from the foil and also can affect to the size because the caramel in the bottom is just the color when it flip upside down. Less caramel, more custard to serve.

Gentle add the egg w

Choux pastries

Gentle add the egg while making the choux paste as the amount of egg depends on how long the paste has been on the stove, the longer the more amount of egg. Equally size piping as requires.

Cold dough is requir

Croissants

Cold dough is requires in order to roll out, 3 times roll out to get the double folding as the book. The choices of using yeast; the instant yeast is requires to soak in the warm water first before adding in the dough. Or fresh yeast can directly add in the dough.

As it is chocolate c

Black forest cake

As it is chocolate cake, it requires to bake longer than usually, approximately 30-35 mins. Always check with the stick to make sure that it cooked from inside as it will be moist and sticky to the stick once placed in the cake. Cherry need to be completely dry before decorate on the cream as the juice from cherry can make a mess in the cake and make the cream falling on the side. For the inside as the layers, important to pipe the cream equally, once it cut, it should be exactly same amount of cream and chocolate cherry sauce in every pieces

The batter must be s

New York Cheesecake

The batter must be smooth and nice to pour on top of the crust. If the batter isn’t smooth because of the flour wasn’t mix properly, strain it before for the smooth texture. To decorate the cake, yogurt and any kind of puree to mix or sour cream, then pour little bit on top with some fruits.

Using another tray t

Napoleon filled with pastry cream

Using another tray to place on top of the dough to prevent it to puff, just to get the shape then remove and continue baking until get the nice golden color. Be careful while cutting in to 3 pieces, make sure that 3 are having the even sides.

Perfect rolling the
The right amount of
The technique is to
Pastry Cream, sweet
The cream mixture of
During the process o
Gentle add the egg w
Cold dough is requir
As it is chocolate c
The batter must be s
Using another tray t