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CAKES

CAKES. Preparing pans. Prepare pans before mixing Greasing and flouring Some cakes you can use paper liners . 3 Most Common Mixing Methods. Creaming Method Warm Foam Method Cold Foam Method. ICINGS. American Buttercream Easiest to make Butter that is creamed with powder sugar

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CAKES

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  1. CAKES

  2. Preparing pans • Prepare pans before mixing • Greasing and flouring • Some cakes you can use paper liners

  3. 3 Most Common Mixing Methods • Creaming Method • Warm Foam Method • Cold Foam Method

  4. ICINGS American Buttercream Easiest to make Butter that is creamed with powder sugar Denser and richer than others Italian Buttercream Butter and meringue Very rich

  5. Icings cont…… French Buttercream Egg yolks that are whipped and then sugar and butter added Yellow color German Buttercream Base whipped pastry cream Then butter is added Very rich Good for fillings

  6. PIES, TARTS & PASTRIES “Plated desserts challene the pastry chef to go beyound the standard baked item and find ways to showcase its shapes, colors, and textures”

  7. Pie and Tart Dough • Used for pies • Made with flour, water and butter • Fat is cut into the dry ingredients and left in small pieces before adding water

  8. Cookie Dough • Sugar cookie type dough made from flour, sugar, fat and eggs using the creaming method

  9. Crumbly Dough • Rich in fat and sugar • Flour, sugar, fat and eggs • Delicate to work with

  10. Fillings • Raw fruit filling • Mixing cut-up fruit with sugar and flavorings and either flour or cornstarch • Cooked Fruit Filling • Fruit cooked on stove with flavoring and sugar

  11. Cream Filling • Preparing boiled custard • Prebaked shells • Custard Filling • Liquid combined with eggs • Raw or pre-baked shell

  12. Rolling Dough • Should be well chilled • Use plenty of flour • 1/8 inch thick • Larger than pan • Decorative edge • fluting

  13. Blind Baking • Pre-baked pie shell • Cooked fruit filling • Filling does not have to be cooked • Line shell with parchment paper • Fill with weights

  14. TOPPINGS • Top Crust • Large piece of pastry dough that is rolled out and placed on top • Rim should be brushed with water before adding top crust

  15. Lattice • Rolled out and cut into strips • Lay across the top of the filling to create a cross-hatch

  16. Streusel or Crumb • mixture • Flour, sugar, nuts, oatmeal or other dry ingredients and butter to create large chunks

  17. Fresh Fruit • After pie has been baked and cooled add fresh fruit to the top

  18. Meringue and Whipped Cream • Cream filled pies

  19. Pastries Made with Choux Paste • Choux paste • Versatile dough or batter • Most commonly known • Éclairs and cream puffs

  20. Choux Paste • Basic ingredients • Liquid • Water or milk • Fat • Always consider the taste of the fat • Flour • Gives structure • Eggs • Flavor and moisture

  21. Plating Desserts • Three elements • Flavor • Texture • Temperature • Never garnish just for looks always consider the flavor combinations

  22. Plated Desserts • Major Component • Tart, pastry, cake or other sweet • Sauces • Cream or fruit • Contrast • Adding ice cream to warm apple pie • Adding a small cookie for textural contrast

  23. 19.4 AssessmentAnswer the questions in your notes • What are the three types of dough used for pies and tarts? • What are the four types of pie fillings? • What are the three elements of a plated dessert? • What is the difference between a custard filling and a cream filling • If your major component is a brownie, what might you do to make a memorable plated dessert?

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