CUL122 INTO TO PASTRY

Introduce the basic knowledge about pastry

Week 1

This week we made Panna Cotta, Tuile Batter, Frangipan and Completed Choux. When bake the choux, the temperature and time are very important. If the oven temperature is suddenly lowered, the puffs will collapse.

Week 2

This week we made the Crème Brûlée, Fruit Flan and Lemon Sabayon Tart. When make the fruit flan, we should make sure that the fruit should cover the custard.

Week 3

This week we made the Peanut butter pie, Toffee Caramel Flan and Choux. When bake the pie sucreer, make sure that the colour should not too dark.

WEEK 4

This week we made Lemon Sabayon Tart, Crème Brûlée, Completed Paris-Brest and Choux.

Week 5

This week we made the choux, Lemon Sabayon Tart, Panna Cotta and Tuile Batter for the midterm. For the Tuile Batter, It should be avoid overmixing and not too thick.

week 6

This week we made the Croissants, white and chocolate birthday cake. For the butter cream, it should mixed long enough, and white in colour, otherwise, it will hard to work with, seeping in appearance.

Week 7

This week we made the Black Forest, Birthday Cake and Croissants. For the cake spread, it should pay more attention and time to practice in oder to improve the technique.

Week 8

This week we made the New York Cheesecake, Raspberry Mousse, LadyFingers and Danish. For the Lady Fingers, with egg foam you can not re-pipe as the cells will break. Finished product lacked in definition and batter deflated.

Week 9

This week we made the birthday cake, Classic Chocolate Mousse and Puff Pastry. When make Puff Pastry. it should be sure that the piping of filling has a professional finish.