INTRO TO PASTRY

A course where teaches a combination of theory, demonstration and hands on production to provide an introduction to pastry techniques for use in a commercial kitchen. We learned how to make dough, battrs, fillings, and glazes with formulas.

Week2

-Pate Sucree (Sweet Tart dough) -Fresh Fruit tart filled with pastry cream -Lemon Sabayon Tart topped with Swish Merengue -Baked crème brulee

week 3

Cocolate Pate sucree: A dough that is crispy, crumble and with a deep chocolate flavor. It is filled with a Peanut Butter filling that is similar to the pastry cream. As final step chantilly cream was added to the top, a basic cream made with vanilla extract, powdered sugar and heavy cream.

week4

Panna Cotta: an Italian dessert of sweetened cream thickened with gelatin and molded. This dessert was accompanied with tuile cookies which are traditionally French wafer biscuit. Lemon sabayon tart, a delicious desert which is made over Bain Marie and topped with Swiss Merengue which is also made over Bain Marie. Choux Pastry: a delicate dough that was piped into rings , cut in half, and filled with pastry cream and paris brest cream.

week5 Midterm Exam

On this week, products made from other weeks, were repeated. Panna cotta, Lemon Sabayon & Eclairs and Profiteroles filled with pastry cream and dipped in melted chocolate were made from Choux paste.

week6

White Genoise cake with Italian Buttercream and Chocolate Genoise cake with Simple butter cream. ''Happy Birthday'' was written in the center of the cakes. Croissants: Dough that is layered with butter, rolled, and folded several times. Laminating technique is used in the process to make croissants.

week7

Black Forest Cake: A German chocolate cake layers with cherries filling and a simple whipped cream frosting, decorated with cherries on top and chopped dark chocoloate around the cake. Croissants were made again for second time and i got a better result with better shape. Tuxedo cake: A 3 layers of marbled white and chocolate cake filled with italian butter cream with coffee flavor.

week8

Raspberry Mousse: A savory cold dessert composed of raspberry pureed mixed and ehipped cream. The ring for the mousse was made from a sponge cake batter which from ''ladyfingers'' are made. New York Cheesecake:A dense, smooth and creamy cheesecake with glazed fruit on top and sourcream. Danish Pastry:A multilayered, laminated sweet pastry with the same method of folding as croissants

week9

Almond Genoise cake same as white Genoise cake with the difference that Almond Genoise doesnt need the method Bain Marie. It was filled with Pastry Cream and covered with Chocolate Italian cream. Puff Dough: Puff sheet filled with pastry cream was made from this dough, and also Palmier dough. This dough doesnt require yeast. Classic Chocolate Mousse: a frozen desser which butter and chocolate are melted over Bain Marie. White eggs and yolks are whipped in different bowls. The mousse was topped with Chantilly cream