![Picture](/uploads/1/6/4/6/16460548/8024262.jpg)
CU229: Advanced Patisserie and Cake Display (A1)
Week: 5
Plated Desserts
Petit Four Platter: Chocolate Cremeux Tart, Lemon Cremeux Tart, Chocolate Mousse w/ Almond Sable, Raspberry Cremeux Tart, White Chocolate Mousse Cake, Passionfruit Cremeux Tart, Raspberry Petit Four Triangles, Praline Cream Macaroons (small, round circles).
OBJECTIVES:
Production:
Raspberry Soufflé with Dark Chocolate Sauce and Almond Brittle
Petit Four Platter:
- Chocolate Mousse with Almond Sable
-Praline Cream with Salted Caramel Macaroons
-Cremeux Tarts (Lemon, Passionfruit, Raspberry, Chocolate)
-White Chocolate Mousse Cake
-Raspberry Petit Four Triangles
TIMELINE:
Prepare Mandarin Orange Souffle, White Choc. Mousse, Sweet Tart Dough, Prepare Almond Macaroons, Almond Brittle, Almond Sable
Prepare Raspberry Gelee, place in molds and freeze, Chocolate Mousse
Set molds for Raspberry Soufflé, White Choc. Mousse Cakes and Chocolate Mousse and freeze
Bake tart shells; plate finished desserts
Clean
PREP LIST:
Eggs (whole, whites and yolks)
Butter
Flour (All-Purpose, Bread, Cake, Pastry)
Almond Flour
Sugar
Powdered Sugar
Salt
Cocoa Powder
Baking Powder
Baking Soda
Vanilla
Vanilla Bean
Buttermilk
Heavy Cream
Water
Gelatin Sheets
Glucose / Corn Syrup / Honey
White Chocolate
Almonds
Lemons
Raspberry puree
Passion fruit Puree
Raspberry Preserves
Raspberries, Blueberries, Strawberries, Kumquats
Food/Candy Coloring
RECIPES:
Raspberry Soufflé
Dark Chocolate Sauce
Almond Brittle
Praline Cream
Salted Caramel
Parisian Macaroons
Chocolate Mousse
Almond Sable
Raspberry Gelee
Sweet Tart Dough
Lemon Cremeux
Raspberry Cremeux
Passionfruit Cremeux
Chocolate Cremeux
White Chocolate Mousse
Fondant Glaze
TOOLS: used in class:
Spatulas
Spoons
Measuring cups & spoons
Whip
Scale
Prep bowls
Baking Sheet Pans
Small sauce pot
Stand mixer
Robo-coupe blender
Piping bag and tips
Acetate
Assorted molds
SUMMARY:
This week there was a lot of production needed for the components that went into the final desserts. We used almost all of the methods that we had been studying this quarter. It almost felt like a production environment for as restaurant with so many moving parts, especially as we were assembling the items. The final plating was worth it, though, to see all of the items that we were able to complete. This was very labor intensive work to get all of the petit four items completed.
Week: 5
Plated Desserts
Petit Four Platter: Chocolate Cremeux Tart, Lemon Cremeux Tart, Chocolate Mousse w/ Almond Sable, Raspberry Cremeux Tart, White Chocolate Mousse Cake, Passionfruit Cremeux Tart, Raspberry Petit Four Triangles, Praline Cream Macaroons (small, round circles).
OBJECTIVES:
Production:
Raspberry Soufflé with Dark Chocolate Sauce and Almond Brittle
Petit Four Platter:
- Chocolate Mousse with Almond Sable
-Praline Cream with Salted Caramel Macaroons
-Cremeux Tarts (Lemon, Passionfruit, Raspberry, Chocolate)
-White Chocolate Mousse Cake
-Raspberry Petit Four Triangles
TIMELINE:
Prepare Mandarin Orange Souffle, White Choc. Mousse, Sweet Tart Dough, Prepare Almond Macaroons, Almond Brittle, Almond Sable
Prepare Raspberry Gelee, place in molds and freeze, Chocolate Mousse
Set molds for Raspberry Soufflé, White Choc. Mousse Cakes and Chocolate Mousse and freeze
Bake tart shells; plate finished desserts
Clean
PREP LIST:
Eggs (whole, whites and yolks)
Butter
Flour (All-Purpose, Bread, Cake, Pastry)
Almond Flour
Sugar
Powdered Sugar
Salt
Cocoa Powder
Baking Powder
Baking Soda
Vanilla
Vanilla Bean
Buttermilk
Heavy Cream
Water
Gelatin Sheets
Glucose / Corn Syrup / Honey
White Chocolate
Almonds
Lemons
Raspberry puree
Passion fruit Puree
Raspberry Preserves
Raspberries, Blueberries, Strawberries, Kumquats
Food/Candy Coloring
RECIPES:
Raspberry Soufflé
Dark Chocolate Sauce
Almond Brittle
Praline Cream
Salted Caramel
Parisian Macaroons
Chocolate Mousse
Almond Sable
Raspberry Gelee
Sweet Tart Dough
Lemon Cremeux
Raspberry Cremeux
Passionfruit Cremeux
Chocolate Cremeux
White Chocolate Mousse
Fondant Glaze
TOOLS: used in class:
Spatulas
Spoons
Measuring cups & spoons
Whip
Scale
Prep bowls
Baking Sheet Pans
Small sauce pot
Stand mixer
Robo-coupe blender
Piping bag and tips
Acetate
Assorted molds
SUMMARY:
This week there was a lot of production needed for the components that went into the final desserts. We used almost all of the methods that we had been studying this quarter. It almost felt like a production environment for as restaurant with so many moving parts, especially as we were assembling the items. The final plating was worth it, though, to see all of the items that we were able to complete. This was very labor intensive work to get all of the petit four items completed.