Day 9: Practical: Classic Pastry

Today in class we finished our practical!! To finish today we reheated our Pate A Choux products we made. After that I made my Diplomat cream to fill the Eclairs and make Praline Diplomat Cream for the Paris-Brest. When I was cutting the Paris-Brest, they were uneven and so I cut them weirdly and broke the top to one and the bottom to another. Put the top and bottom together and had to pip and bake them. I finished filling the cream puffs and the Eclairs. Then I had to take the Paris-Brest out of the oven. I dipped the Eclairs in ganache. I finished the Cream puffs put them into liners, filled the Paris- Brest, and finished them. Then we finished the rest of our products for the day and made everyone a buffet.