The Bavarian cream was fun to put together. We flavored ours with coffee and used chocolate cake, vanilla cake, and strawberries. We made small layers of each to fill up the cups. At the very top we used chantilly cream and an espresso chocolate. We noticed some of our first cups had a layer of the simple syrup in between the cake and cream. That meant we soaked the cake too much so we started to just brush the cake with the syrup rather than sunkimg it in.

Pâte à Choux is something I have made multiple times at home and at work. We made four different things with this one type of dough.

First you gather your five ingredients: water, butter, flour, salt, and eggs.

You start off by melting your butter in the water.

Next you add the salt and flour all at once.

You have to stir it until it all come together.

Next you add your eggs one at a time.

You mix it until it all comes together.

You then fill three pastry bags with three different piping tips.

You then pipe out the various shapes such as cream puffs and eclairs and then egg wash them.

You then bake the shells for about 20 minutes at 350˚F. Once they are  cooled you can fill them with different cream fillings and top them with ganache or powdered sugar.

 

 

The tarte tatin was not a very difficult pastry to make. We caramelized the sugar with butter and added the apple quarters to the pan. After the sugar was slightly brown we covered it with a puff pastry circle and put it in the oven. When it was ready we took it out and flipped it upside down on to a plate.

I have made napoleons before in high school. We did not make out own puff pastry dough and we used pastry cream instead of diplomat cream. We also added thin slices of strawberries in between the layers. This way seemed a bit more difficult due to the fact that our diplomat cream was not setting and because it had to stay in the freezer. We baked a larger piece of puff pastry dough and cut it into three same size smaller pieces. Then piped the diplomat cream in between and put it in the freezer as we prepared the fondant and chocolate. When we poured the fondant onto the pastry it started to set before we even had a chance to spread it out. We then piped the melted chocolate lengthwise and tried to feather it as quick as possible.

Band de fruit is one of the only classic pastries that I recognized. Its made with puff pastry dough, pastry cream, and many different fruits. We used one long piece of puff pastry dough and two thin pieces to make walls for the fruit. We had to dock the bottom layer so the steam can escape. We egg washed the two edges to stick the strips. I did not use enough egg wash or dock the bottom layer enough because while it was baking the strips started to fall off. Once the puff pastry dough was cooled we put a thin layer of pastry cream on the bottom. The pastry cream helped stick the fruit and strips back on. This was my favorite pastry.

Jalousie  de  Pomme is a pastry filled with frangipane and thinly sliced apples and pears. We had to roll out two rectangle pieces of puff pastry dough, before cutting it we had to chill it. Mine did not chill long enough so it shrunk while I was putting it together. On one of the pieces of the puff pastry dough we spread a thin layer of frangipane and egg washed the edges. On top of the frangipane we places the apple and pear slices. When that was set we placed the second piece of puff pastry dough and covered it in sanding sugar. finally we cut slits into it to allow the steam to escape.

Pithivier is a dessert said to resemble the sun. It is made with two round pieces of puff pastry dough, jam, and frangipane-pastry cream mixture. We egg washed the edges of one puff pastry circle and filled the center with raspberry jam. We then piled up the frangipane-pastry cream mixture on top. We placed the second circle of puff pastry on top and enclosed everything. We let it chill before scalloping the edges. Lastly we scored the top layer in a spiral pattern. I noticed I cut it too deep so when it was baking the top layer collapsed.

Chausson  aux  Pomme are also known as French apple turnovers. They are made with puff pastry dough and a green apple filling similar to apple pie. We placed a spoon full of the filling onto one half and egg washed the edges. We folded them in half and scalloped the edges. When they were baking some of my Chausson aux Pomme opened up. This may have been because I over filled them or because I did not make the hole big enough to let the steam escape.

Pâte Feuillétee is the French term for puff pastry. There are many different ways to make this dough. In class we used the Block Method and Blitz Method (above picture). It is very time consuming but very worth it. You have to roll, fold, and chill it multiple times before you can cut or use it. At the beginning of this lab we used store bought puff pastry dough. Once you make your own you realize the difference in taste and texture.