OBJECTIVES/MENU
Soft yeast dinner rolls
Brioche a tete
Puff pastry shapes (Palmiers, volauvents, cream filled napoleons)
Cream Patisserie (Pastry Cream)
METHODS
Sponge method
Tempering
PREP LIST
yeast, ap flour, salt, sugar, nonfat dry milk, shortening, eggs, bread flour, water, butter, pastry flour, b.p. b.s., milk, vanilla bean, corn starch
TOOLS
Rolling pin, standing mixer
SUMMARY
Today we learned about the sponge method and the two stages of it. We also learned about quick puff pastry and how the end product of a quick puff pastry will be different than original puff pastry. Also, when working with puff pastry, prick the parts of the pastry that you don't want to rise as much with a fork because when it bakes it when rise quite a bit.
PERSONAL OBSERVATIONS
Dont leave the puff pastry in the oven too long. i think it tastes best when baked until light golden brown. When rolling out the soft yeast dinner rolls use little to no flour otherwise they wont roll our properly.
Soft yeast dinner rolls
Brioche a tete
Puff pastry shapes (Palmiers, volauvents, cream filled napoleons)
Cream Patisserie (Pastry Cream)
METHODS
Sponge method
Tempering
PREP LIST
yeast, ap flour, salt, sugar, nonfat dry milk, shortening, eggs, bread flour, water, butter, pastry flour, b.p. b.s., milk, vanilla bean, corn starch
TOOLS
Rolling pin, standing mixer
SUMMARY
Today we learned about the sponge method and the two stages of it. We also learned about quick puff pastry and how the end product of a quick puff pastry will be different than original puff pastry. Also, when working with puff pastry, prick the parts of the pastry that you don't want to rise as much with a fork because when it bakes it when rise quite a bit.
PERSONAL OBSERVATIONS
Dont leave the puff pastry in the oven too long. i think it tastes best when baked until light golden brown. When rolling out the soft yeast dinner rolls use little to no flour otherwise they wont roll our properly.