Lesson 13 Blind Baking, baked custard and Meringues

Today we had our final written exam it was very hard to identify the products. The flour looked alike and the spatula had a specific name. Some questions also flew out of my mind while doing the test. Let's just pray for the best....

After the test, we presented the cheese cake, drop cookies made with meringue noisette and filled with swiss coffee meringue. We also finished our american pie made with blueberries.

The cheese cake was very good. The noisettes also but I learned my lesson with the swiss meringue, it has to be mixed very well before adding butter or else will not create the right consistency.

As for the american pie the slurry made with water, starch, lemon and sugar has to be fully cooked first before adding the berries or else the consistency will also not be achieved.

Instructor Lecture:
• Blind baking
• Baked custard
• Meringues: French, Swiss, Italian
• Un-molding/Decorating

Instructor Demo:
• Berry Pie
• Meringue Noisette
• Coffee Swiss Buttercream
• Meringue Drop Cookies
• Cheesecake

Student Production:
• Berry Pie
• Meringue Noisette
• Coffee Swiss Buttercream
• Meringue Drop Cookies – 12 sandwich cookies
• Cheesecake – present
• Pate Sucree – ¼ recipe for finals
• Clean Kitchen

BERRY PIE Yield: 1 – 9-inch pie
4 fl.oz. Water
4 oz. Sugar, granulated*
2 Tblsp. Lemon juice
Pinch Salt, kosher
1 oz. Cornstarch**
2 fl.oz. Water or juice
14 oz. Berries (frozen) **
Note:
*sugar variable depending on what type of berries are being used
**If using strawberries, increase the cornstarch to 1 ½ oz

JAPONAISE / MERINGUE NOISETTE Yield: 12 each
4 oz. Egg Whites, FRESH
4 oz. Sugar, granulated
4 oz. Sugar, Confectioners’
4 oz. Hazelnuts, blanched (no skin)

COFFEE SWISS BUTTERCREAM Yield: 1 ¼ lbs.
4 oz Egg Whites
8 oz Sugar, granulated
10 oz Butter, unsalted, softened and cubed
1 Tbsp. Trablit (coffee extract)

MERINGUE DROP COOKIES Yield: 2 dozen cookies
24 each Meringue noisette cookies (1” disks, kisses, etc)
4 oz. Filling (jam, butter cream…etc)