Welcome back to another day of Classic Pastry. Today in class we talked, and made produces of making Chantilly Cream, Diplomat cream, Creme Caramels, and finished our Pate A Choux products.
Chantilly Cream is basically whipped cream with flavorings. Everyone mistakes Whipped Cream for Chantilly Cream. To make Chantilly Cream, is whipped cream with sugar and vanilla extract or some other type of extract or flavoring. The Chantilly Cream is going into some of out Pate A Choux products.
Diplomat Cream is Pastry cream with whipped cream and gelatin.To make Diplomat Cream, you want to heat up half of the pastry cream, once the heat it up until its smooth, take the cream off the stove. Put the rest of the Pastry Cream to cool the hot Pastry Cream faster. Once you added those together, whisk the Pastry Cream until the chunks are gone. Cool to around 70 degrees, fold in one third of whipped cream into the Pastry Cream. Once combine, our 1/3 of the Pastry cream, whipped cream mixture into the whipped cream. Keep pouring the Pastry Cream, whipped cream mixture into the whipped cream, until the Pastry Cream is gone. You can set aside for the Praline Diplomat. A Praline Diplomat is made of Praline, like a syrup, mixed with Diplomat. It is used in the Paris-Brest.
We didn’t have time to get to the Creme Caramel, Creme Brûlée, or the Chocolate Pot de Creme. Chef showed us how to make it, so we know how to make it tomorrow in class. For the custards part, you basically heat up the milk and sugar, temper with the eggs, put into a ramekins and bake in an water bath. I did learn that if you put just egg yolks into a custard it will be more stable and more dense.
To finish our Pate A Choux Products:
Bake in the oven if you kept them out over night to make them a little more hard instead of squishy. They will only need around 5 minutes in the oven. After they come out of the oven and cool down.
For the Cream Puffs
Step one: Cut 1/3 of the tops of the Cream Puffs off, and set aside (make sure you know what top goes to which bottom).
Step 2: Pip the Chantilly Cream into the bottom only cover into the spaces. Then you can put some fruit on top of the Chantilly Cream.
Step 3: Finish pipping a mound of Chantilly Cream to make it look full. Then put the top on.
Step 4: Shift some powered sugar on top and put into a cupcake liner. 
For the Paris-Brest:
Step 1: Cut the Paris-Brest in half. Again, make sure you know what top goes to which bottom. 
Step 2: Pip little Rosettes around the base of the Paris-Brest with the Praline Diplomat. Then put the top on.
Step 3: Shift some powdered sugar on top, then put into a cupcake liner.
For the Eclairs:
Step 1: Poke 3 holes on the bottom, to the inside of the Eclairs. Fill the holes with Diplomat Cream. (Make sure the cream goes all the way into the Eclair.
Step 2: Make a Chocolate Ganache for the top of the Eclair. Once the Chocolate Ganache is made, dip the top of the Eclair into the Ganache. Set it on parchment paper so the Ganache can set.
Step 3: Let the Ganache set before putting into cupcake liners. If you put into cupcake liners before the Ganache has time to set, there will be a mess. 
Today, I learned when finishing products, make sure you have enough space, also don’t have an over crowd of dishes on your table. You should also focus on one thing at a time. Don’t try to multi-task. I should have and tried to been cleaner. I was trying to do different things at the same time. Tomorrow, we are going to do the same stuff, I’m going to try to be neater and focused on one thing at a time. I’m going to try and make sure I am doing what I’m supposed to do it even if it makes me slower. If I learn what I have to, while taking my time, a little slowly, it will help me be faster in the future.
Samantha's Desserts 