lesson 12 Pate a Choux, Pastry Cream, Baked custards and Pate Brisee

Today we will be doing the following:
Eclairs (lightenin bolt), which are made with Pate a Choux and filled with Creme Patissiere (Pastry Cream), then they are covered with chocolate.
The chocolate needs to be 50% chocolate coating and 50% semi-sweet chocolate this formula helps the chocolate to set in.

New York style Cheese Cake using a 6"Inches round pan, the procedure to do it will be mixing the ingredients for the filling (a lot of cream cheese), and setting the base made of graham crackers, sugar and butter into the pan. Then we will bake it in a bain Marie until the cake reaches a consistency similar to gelatin, then we will be refrigerating it to serve it tomorrow after our final written exam. A very important tip is to mix the cheese until it has no lumps on it so the finish product becomes smooth and without holes or bulks on it.

Cream Puffs with pate a choux filled with macerated strawberries and topped with Creme Chantilly.

American Pie dough with the cut in method we will create the tart and the cover for our pie and then we will refrigerate to finish in production tomorrow.

Instructor Lecture:
• Pâte a Choux
• Stove Top Custards
• Baked Custards
• Cut in Doughs

Instructor Demo:
• Éclairs
• Pastry Cream
• How to use coating chocolate
• Cheesecake
• American Pie Dough

Student Production:
• Pâte a Choux
• Éclairs – 6 each
• Cheesecake – refrigerate overnight
• American Pie Dough – 1/2” thick disk, refrigerate overnight
• Clean Kitchen

CREAM PUFFS
Yield: 6 each
8 oz. Pâte à Choux
1 cup Strawberries, macedoine
1 Tblsp. Sugar, granulated
12 fl. oz. Cream, manufacturing*
1 oz. Sugar, granulated
½ tsp Vanilla extract
1 Tblsp. Sugar, confectioners’ (for garnish)

ÉCLAIRS (‘Lightening Bolt’)
Yield: 6 each
8 oz. Pâte à choux
1 recipe Crème pâtissière
2 oz. Chocolate, Coating (Non-Tempering), melted
2 oz. Chocolate, Semi-Sweet, melted

CHEESECAKE
Yield: 1 – 6-inch Cake
Crust:
2 ¼ oz. Graham Cracker Crumbs
2 tsp. Sugar, granulated
1 oz Butter, unsalted, melted
Filling:
12 oz. Cream Cheese, room temperature
3 ¾ oz. Sugar, granulated
3 each Egg Yolks (large)
2 oz. Cream, manufacturing
¾ tsp. Vanilla Extract
1 ½ tsp. Lemon Rappé/Zest

AMERICAN PIE DOUGH
Yield: 2 – 9-inch Pies
1 lb. 2 ¾ oz. Pastry Flour
½ oz. Sugar, granulated
¼ oz. Salt, kosher
5 oz. Butter, unsalted, cold and cubed
5 oz. Shortening, cold and broken into small pieces
1 ¼ tsp. Apple Cider Vinegar
5- 7 ½ oz fl.oz. Water, ice cold

Today in my production it was kind of hectic, my dough for the american pie was too dry and flaky but there was no time to make it better, my pate a choux was flat but Chef Knight on the bright side teached me how to use the tip in a better way to get a better shape in my eclairs and puff pastry. The cheese cake was good.


Final exam tomorrow;
Review:
At the final exam we will be covering translations to french terms such as Eclair, Pate a Choux, Noisette (hazelnut).

Kinds of custards: Oven baked (Cheese Cake), Stove Top custard (Creme Patissiere). Different Kinds of Meringue: Swiss (partially cooked), French Meringue (not cooked), italian meringue (fully cooked).
Tomorrow we will be doing french and swiss meringue for production.

Fruit that oxidize and fruit that doesn't. Fruit that suffers oxidation: apple, pear, banana. Fruit that does not oxidize: strawberry, kiwi, orange.

Cut in Method: Used in two recipes, bisquets and american pie

Creaming Method: Chocolate cookies, pate sucree, linzer cookies.

Power point presentation: The wheat anatomy. Wheat flour made with the bran.

What flours have the highest and lowest points in protein and starch.

Chantilly Cream: Cream whipped sweetened with vanilla.

Coating chocolate.- Bakels big round pellets.

What recipes have yeast and which does not.

With Yeast.- Sourdough, French Bread, Baguettes, Epi.

Without Yeast.- Bisquets, muffins, cookies and pies.

The quizz will consist of 25 questions and 20 products I.D. that will include different types of flour, sugar, salt, and pans.

For tomorrow is due a composition of a platter and for friday the journal.