![Picture](/uploads/1/6/4/6/16460548/978408.jpg)
Rubies Torte layers assembled ... final product to be completed with cut triangles covered with Cocoa Gelee.
OBJECTIVES:
Production:
Finish building Blackberry Lemon Mousse Cake
Build components for Rubies Torte
Build components for St. Honore Cake
Complete Napoleon
TIMELINE:
Prepare Lemon Mousse, chill; prepare Raspberry Gelee, freeze
Prepare Pate a Choux; roll out puff pastry, pipe Pate a Choux on pastry and bake; pipe out cream puffs, bake; roll out layers for Napoleon, bake
Prepare pastry cream for Napoleon; prepare Raspberry Ganache
Assemble Napoleon; assemble Rubies Torte; wrap and freeze
Clean
PREP LIST:
Eggs
Butter
Flour (All-Purpose, Bread, Cake, Pastry)
Sugar
Heavy Cream
62% Couverture
Raspberries
Glucose
Gelatin Sheets
RECIPES:
Raspberry Gelee
Pate a Choux
Pastry Cream
Chilboust Cream
Raspberry Ganache
Lemon Cremeux
TOOLS:
Spatulas
Spoons
Whip
Scale
Prep bowls
Round cake molds
Small sauce pot
Stand mixer
Piping bag and tips
Acetate
Cardboard Cake rounds
SUMMARY: of what I learned during this period:
Today we worked on quite a few tortes from prep and storage, to actually stacking or building. There was a lot of work involved. Chef spoke with us regarding time and planning for the day’s production. It was very helpful that she was vigilant in helping us to stay on task and giving instruction on who should be doing what. We are usually working in separate teams but this week we worked as one lager team to get everything taken care of.
OBJECTIVES:
Production:
Finish building Blackberry Lemon Mousse Cake
Build components for Rubies Torte
Build components for St. Honore Cake
Complete Napoleon
TIMELINE:
Prepare Lemon Mousse, chill; prepare Raspberry Gelee, freeze
Prepare Pate a Choux; roll out puff pastry, pipe Pate a Choux on pastry and bake; pipe out cream puffs, bake; roll out layers for Napoleon, bake
Prepare pastry cream for Napoleon; prepare Raspberry Ganache
Assemble Napoleon; assemble Rubies Torte; wrap and freeze
Clean
PREP LIST:
Eggs
Butter
Flour (All-Purpose, Bread, Cake, Pastry)
Sugar
Heavy Cream
62% Couverture
Raspberries
Glucose
Gelatin Sheets
RECIPES:
Raspberry Gelee
Pate a Choux
Pastry Cream
Chilboust Cream
Raspberry Ganache
Lemon Cremeux
TOOLS:
Spatulas
Spoons
Whip
Scale
Prep bowls
Round cake molds
Small sauce pot
Stand mixer
Piping bag and tips
Acetate
Cardboard Cake rounds
SUMMARY: of what I learned during this period:
Today we worked on quite a few tortes from prep and storage, to actually stacking or building. There was a lot of work involved. Chef spoke with us regarding time and planning for the day’s production. It was very helpful that she was vigilant in helping us to stay on task and giving instruction on who should be doing what. We are usually working in separate teams but this week we worked as one lager team to get everything taken care of.