So today in class, it was interesting. We got to meet a new chef. He was talking to us about the coarse and going through lectures for around 3 hours. After that, he gave a demo on cutting vegetables. We were cutting the vegetables in Julienne (for potatoes), Brunoise ( for potatoes), Batonnette ( for carrots),…
Author: Samantha Wojcik
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…
Day 8: Practical: Classic Pastry
So today in class, we had the first of our practical. I think that it went pretty good I was clean and organized. We had to make a Jalousie, pastry cream and Pate A Choux. The pastry cream and Pate A Choux for tomorrow when we finish them. For the Pate A Choux we had…
Gateau St. Honore
Gateau St. Honoré was named after a Bishop, Saint Honoré, that people thought was the Bishop of Pastry. In an article written by Meryle Evans, for the Culinary Historians of New York, she wrote that Saint Honoré was a “6th century Bishop of Amiens in Northern France.” History says, when one of his housemaids was…
Day 7: Classic Pastry
In class on day 7, we piped and baked our Pate A Choux for the St. Honore, made the custard of our Creme Brûlée, finished our St. Honore, and finished the rest of out Choux products. For the Pate A Choux: We made 4 different products with the Pate A Choux, Eclairs, Paris-Brest, big cream…
Day 6: Classic Pastry
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…
Day 5: Classic Pastry
Welcome back! Today in class, we made Pate A Choux, Craqulin, worked on a Napoleons and made Diplomat Cream. For the Pate A Chouz: Pate A Chouz can be a savory or sweet pastry. Usually, you will see them more with desserts, that are filled with a Pastry Cream or Diplomat Cream. Step 1: Measure…
Day 4: Classic Pastry
Welcome back. Today in class we made Jalousie, baked the puff pastry for our Napoleons, and Bavarian Cream. For baking of our Napoleons, we cut the dough so it would be 12" by 10" put it on a sheet pan with my partner's. We put parchment paper on top of the dough, then 2 sheet…
Day 3: Classic Pastry
Hey everyone, in class today we finished our Apple Tart Tartin. We also made a Pithiver. To finish our Apple Tart Tartins, we took the caramelized apple our of the containers they were in from Day 2. We rolled our 11" by 18" we cut 4 inch circles our of the 1/3 of the Block…
Day 2: Classic Pastry
Today, in class we made Blitz Puff Pastry, finished our Block Puff Pastry, made pastry cream, Frangipane, and caramelized apples for our Apple Tart Tartin. First we added a fold to our Block Puff Pastry. We had to do a book fold, which as four layers. We had to fold the rolled out dough in…
Samantha's Desserts 