Intro to Pastry

Insights and pictures of the products I have made throughout the course

Lemon Sabayon with Swiss Meringue

This is the very first pie of the class. I got to do Pate Sucree - The pie shell. Then the Lemon Sabayon mixture is poured in, sealed on top with Swiss Meringue. Heat from the torch helps create good looking patterns as well as provide some smokey flavour for the cream. I was struggling and it took me multiple times to put the pie shell together without breaking, at the beginning of the course I didn't know how to roll the dough without making it stick to the table and to the rolling pin. And placing the dough on the pie pans also took me attempts. It was great to finally have the Pate Sucree that can hold the mixture and cream together.

Baked Cream Brûlée

Cream Brûlée is a very easy to make and delicious dish. It is about making the custard and bake in the hot water bath. I added sugar on top and with the torch I created the beautiful brown glaze on top.

Toffee Caramel Flan, Peanut Butter Pie and Choux.

This day was pretty interesting, it was my very first time making choux even though I have tried it a lot before, the filling of Choux was Pastry Cream. And we have the Toffee Caramel Flan, the flan was a bit runny so it was hard for me to put on the plate. I made chocolate Pate Sucree for Peanut Butter Pie, I can say it is a very delicious recipe.

Choux Paris-Brest, Panna Cotta and Lemon Sabayon pie

Choux Paris-Brest is made of Eclair paste - the same as choux dough, piped in between is Parus-Brest cream. Panna Cotta is a pretty easy custard to make, the gelatine helps the custard stay intact, the method of detach the Panna Cotta is interesting, by using finger and carefully pull from the corner.

Black Forest Cake

This is my very first cake, and very first Genoise that I made, black genoise instead. The method of making genoise is easy by require care, by folding in the flour into the egg mixture while trying to minimize the damage to the air cells, that later help the base look spongey and appetizing. Decorating the cake was also very fun, piping cream and cherry puree in between sponge also, shaping the whipping outside the cake. Lifting the cake and putting on chocolate shaving is the part I never want to do again.