Lab Reflection: Pastry & Dessert Components
Results During the last week’s lab, we successfully prepared éclairs using pâte à choux dough, filled them with pastry cream, and finished them with a chocolate ganache glaze. The éclairs had a light, hollow interior and a crisp exterior that held the filling well. The pastry cream was smooth, rich, and well-balanced in sweetness, while…
Pastry & Dessert Components
Introductions This week, we are going to be discussing and preparing proper components for pastries, such as pastry creams, ganache, and meringue. To showcase this in lab, we will prepare each as well as Pate a Choux, a French dessert that’s light, hollow, and typically filled with one of the above mentioned components. To dive…
Lab Reflection: Pies & Tarts
Results This week’s lab brought about great final products, and also some not-so-great products. Some of the things that were great would be our Fruit Tart, our Mini Quiches, and our Mini Hand Pies (filled with blueberry compote). Some of the not-so-great things were our pie dough being too frozen to work, so it ended…
Jack Burke 