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…
Baking
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…
Day 1: Classic Pastry
Welcome back, Today in class we learned about Puff pastry. We also made puff pastry. First, you make the dough. Put your water, vinegar, salt, and flours, into a mixture and mix for 4-6 minutes. When you dough is done, put in freezer to rest. You also have to get your butter ready for lamination.…
Samantha's Desserts 