![Picture](/uploads/1/6/4/6/16460548/969188.jpg)
OBJECTIVES:
Working safely with cooked sugar for jellies; coating elements for confections
Production:
Create pate de fruit and pastillage
TIMELINE:
Day 1
Lecture; prepare fruit mixture and frame.
Make pastillage
Clean and final instructions and questions.
TIMELINE:
Day 2
Unframe pate de fruit, cut into squares and apply first sugar coating.
Demo of dragees. Prepare Rocher mounds.
Temper chocolate; dip Rochers.
Temper chocolate
Clean and final instructions and questions.
PREP LIST: of production ingredients needed to complete daily production:
62% couverture
Heavy Cream
Pistashio nuts
Almonds
Honey
Sugar
Glucose
Strawberry puree
Powdered sugar
Gelatin
Water
Glucose
Corn syrup
Lemon juice
RECIPES: you prepared:
Pate de Fruit
Rocher
TOOLS: used in class:
Spatulas
Spoons
Scrapers
Knife
Dipping Forks
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
Standing mixer
Rolling pins
SUMMARY: of what I learned during this period:
For this week we learned about other types of confections that use various inclusions and/or enrobing techniques. Making the Pate de Fruit was very simple. It's basically a jellied fruit mixture that is coated in sugar. The Rochers were simple in regards to the formula, but Chef had to step in and assist with the consistency once the inclusions were added to the chocolate. The pastillage dough was easy to make the challenges were trying to plan for the thickness that the components needed to be and not to make them too thick for the sculpture as this could cause issues when the sculpture was constructed.
CHEF'S INSTRUCTIONS COMMENTS:
Come next week with a plan to put our centerpieces together.
Working safely with cooked sugar for jellies; coating elements for confections
Production:
Create pate de fruit and pastillage
TIMELINE:
Day 1
Lecture; prepare fruit mixture and frame.
Make pastillage
Clean and final instructions and questions.
TIMELINE:
Day 2
Unframe pate de fruit, cut into squares and apply first sugar coating.
Demo of dragees. Prepare Rocher mounds.
Temper chocolate; dip Rochers.
Temper chocolate
Clean and final instructions and questions.
PREP LIST: of production ingredients needed to complete daily production:
62% couverture
Heavy Cream
Pistashio nuts
Almonds
Honey
Sugar
Glucose
Strawberry puree
Powdered sugar
Gelatin
Water
Glucose
Corn syrup
Lemon juice
RECIPES: you prepared:
Pate de Fruit
Rocher
TOOLS: used in class:
Spatulas
Spoons
Scrapers
Knife
Dipping Forks
Scale
Mixing Bowls
Sheet Pans
Sauce Pots
Parchment Paper
Standing mixer
Rolling pins
SUMMARY: of what I learned during this period:
For this week we learned about other types of confections that use various inclusions and/or enrobing techniques. Making the Pate de Fruit was very simple. It's basically a jellied fruit mixture that is coated in sugar. The Rochers were simple in regards to the formula, but Chef had to step in and assist with the consistency once the inclusions were added to the chocolate. The pastillage dough was easy to make the challenges were trying to plan for the thickness that the components needed to be and not to make them too thick for the sculpture as this could cause issues when the sculpture was constructed.
CHEF'S INSTRUCTIONS COMMENTS:
Come next week with a plan to put our centerpieces together.