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Week 1
CU229: Advanced Patisserie and Cake Display (A1)
Week: 1
Review of Plated Desserts
Raspberry Creme Brulee Tart
Chocolate and Spice Donuts
OBJECTIVES:
Review of custards and creams:
Go over techniques for stirred custards.
Create components for 3 different plated desserts.
TIMELINE:
Cocoa Nib Sable Breton ; Grapefruit Ganache
Shortbread tart dough; Grapefruit tuiles
Vanilla Crème Brulee; Grapefruit curd
Creme Brulee for tarts; campari caramel
Wrap up items and clean
PREP LIST:
Eggs
Butter
Pastry flour
Bread flour
Grapefrui
Cocoa nibs
Heavy cream
Vanilla
Sugar
Campari liquor
RECIPES:
Cocoa Nib Sable Breton
Tart Shortbread
Grapefruit Tuiles
Grapefruit-infused Ganache
Vanilla Creme Brulee
Creme Brulee (Inserts)
Campari Caramel
Grapefruit Curd
TOOLS:
Spatulas
Spoons
Measuring cups & spoons
Whip
Scale
Prep bowls
Silpat mats
Sheet pans
Small sauce pot
Stand mixer
SUMMARY:
Plated desserts are very labor intensive. They are often made of several individual components that can either stand alone or that enhance the main component. Each component has to complement the rest in order for the dish to be successful. We had a few issues with the doughnuts over proofing which made it difficult to fry them. Overall we did a nice job of pulling things together to compose the plated desserts. We did not marinate the grapefruit segments in the Campari liquor for 24 hours. Tasting the liquor itself made us feel overall that it had a very medicinal taste.
CU229: Advanced Patisserie and Cake Display (A1)
Week: 1
Review of Plated Desserts
Raspberry Creme Brulee Tart
Chocolate and Spice Donuts
OBJECTIVES:
Review of custards and creams:
Go over techniques for stirred custards.
Create components for 3 different plated desserts.
TIMELINE:
Cocoa Nib Sable Breton ; Grapefruit Ganache
Shortbread tart dough; Grapefruit tuiles
Vanilla Crème Brulee; Grapefruit curd
Creme Brulee for tarts; campari caramel
Wrap up items and clean
PREP LIST:
Eggs
Butter
Pastry flour
Bread flour
Grapefrui
Cocoa nibs
Heavy cream
Vanilla
Sugar
Campari liquor
RECIPES:
Cocoa Nib Sable Breton
Tart Shortbread
Grapefruit Tuiles
Grapefruit-infused Ganache
Vanilla Creme Brulee
Creme Brulee (Inserts)
Campari Caramel
Grapefruit Curd
TOOLS:
Spatulas
Spoons
Measuring cups & spoons
Whip
Scale
Prep bowls
Silpat mats
Sheet pans
Small sauce pot
Stand mixer
SUMMARY:
Plated desserts are very labor intensive. They are often made of several individual components that can either stand alone or that enhance the main component. Each component has to complement the rest in order for the dish to be successful. We had a few issues with the doughnuts over proofing which made it difficult to fry them. Overall we did a nice job of pulling things together to compose the plated desserts. We did not marinate the grapefruit segments in the Campari liquor for 24 hours. Tasting the liquor itself made us feel overall that it had a very medicinal taste.