![Picture](/uploads/1/6/4/6/16460548/2907106.jpg)
Charlotte - first part of assembly
OBJECTIVES:
Review Terms:
Chilboust Cream: This is pastry cream mixed with gelatin and Italian meringue.
Pate a Bombe: This is a mixture of egg yolks and sugar heated to the Soft Ball stage.
Mousseline Cream: This is pastry cream mixed with cream or butter.
Diplomat Cream: This is pastry cream mixed with whipped cream.
Frangipane: This is pastry cream and almond cream mixed together.
Roulade: This is a soufflé type mixture baked in a flat, rectangular pan; a filling is spread on top of the baked caked and the cake is then rolled up. This is also referred to in the US as a “Jelly Roll cake”, or a “Swiss Roll” in the UK. (From the French -- rouler = to roll)
Production:
Assemble Charlotte
Assemble Tiramisu
TIMELINE:
Prepare ladyfinger batter and bake additional discs for Tiramisu
Prepare Lemon Cremeux filling
Lecture on pate a bombe; prepare Tiramisu filling
Assemble Charlotte and Tiramisu; refrigerate; finish Sacher Torte
Clean
PREP LIST:
Eggs
Butter
Pastry flour
Sugar
Cinnamon
Lemons (juice and zest)
Chocolate
Blackberries, Raspberries, Blueberries
RECIPES:
Berry Compote (for Charlotte)
Lady Fingers batter (for Charlotte and Tiramisu)
Lemon Cremeux
Chocolate Glaze
TOOLS:
Spatulas
Spoons
Whip
Scale
Prep bowls
Round cake pans
Small sauce pot
Stand mixer
Robo-coupe blender
SUMMARY: Everyone say “pate a bombe”!!! This is a technique that we will definitely have to do several times before we are able to master it. It is a method that cooks the egg yolks and sugar to the soft ball stage and then is used immediately for buttercreams, mousses and the like or it can actually be frozen for use later.
PERSONAL OBSERVATIONS:
We learned that you have to be very specific when preparing tortes and specialty cakes as lots of them have “exposed” sides. Each layer needs to be as clean as possible. Each later also needs to be even in ratio to the next few layers. This all sounds relatively easy as most of us felt that we knew how these should look based on the pictures in the books; however correctly proportioning the ingredients was not as easy as we had initially thought.
OBJECTIVES:
Review Terms:
Chilboust Cream: This is pastry cream mixed with gelatin and Italian meringue.
Pate a Bombe: This is a mixture of egg yolks and sugar heated to the Soft Ball stage.
Mousseline Cream: This is pastry cream mixed with cream or butter.
Diplomat Cream: This is pastry cream mixed with whipped cream.
Frangipane: This is pastry cream and almond cream mixed together.
Roulade: This is a soufflé type mixture baked in a flat, rectangular pan; a filling is spread on top of the baked caked and the cake is then rolled up. This is also referred to in the US as a “Jelly Roll cake”, or a “Swiss Roll” in the UK. (From the French -- rouler = to roll)
Production:
Assemble Charlotte
Assemble Tiramisu
TIMELINE:
Prepare ladyfinger batter and bake additional discs for Tiramisu
Prepare Lemon Cremeux filling
Lecture on pate a bombe; prepare Tiramisu filling
Assemble Charlotte and Tiramisu; refrigerate; finish Sacher Torte
Clean
PREP LIST:
Eggs
Butter
Pastry flour
Sugar
Cinnamon
Lemons (juice and zest)
Chocolate
Blackberries, Raspberries, Blueberries
RECIPES:
Berry Compote (for Charlotte)
Lady Fingers batter (for Charlotte and Tiramisu)
Lemon Cremeux
Chocolate Glaze
TOOLS:
Spatulas
Spoons
Whip
Scale
Prep bowls
Round cake pans
Small sauce pot
Stand mixer
Robo-coupe blender
SUMMARY: Everyone say “pate a bombe”!!! This is a technique that we will definitely have to do several times before we are able to master it. It is a method that cooks the egg yolks and sugar to the soft ball stage and then is used immediately for buttercreams, mousses and the like or it can actually be frozen for use later.
PERSONAL OBSERVATIONS:
We learned that you have to be very specific when preparing tortes and specialty cakes as lots of them have “exposed” sides. Each layer needs to be as clean as possible. Each later also needs to be even in ratio to the next few layers. This all sounds relatively easy as most of us felt that we knew how these should look based on the pictures in the books; however correctly proportioning the ingredients was not as easy as we had initially thought.