Multi Day Projects. Ideas and Procedures. A Week of Tarts. Day 1- Pastry Discussion on basic pastry types and how they are best utilized. Emphasize the 3-2-1 ratio! Production of pastry types can begin. 3-2-1 Blitz Pate Brisee Pate Sablee Pate Sucree. Day 2-Blind Bake.
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Ideas and Procedures
Day 1- Pastry
Discussion on basic pastry types and how they are best utilized. Emphasize the 3-2-1 ratio!
Production of pastry types can begin.
Discussion of Make up, Panning and Blind Bake.
Scale, Make up, Pan
Fluted pans, Flan rings, Tarts, Tartlets
Blind bake, docking, weighting, baking
Discussion on basic fillings, and how they will be used. Be certain students understand what pastry will be used for which style tarts.
Production of Fillings
Pastry Cream for Fresh Fruit tart using Pate Sablee
(Blind bake 9” shell)
Lemon Cream Tartlets using Pate Sucree
(Blind bake 3-4” tartlets)
Pear and Frangipane Tart using Pate Brisee or 3-2-1 Blitz
Discuss importance of presentation in baked goods. How to fill properly, and have nice look, patterns and coverage of fruits, utilizing natural shapes. Discuss glazes.
Tarts requiring further baking.
Glaze with Apricot or perhaps a reduction of poaching liquids.
Discussion on appetizers. Their purpose, things to consider, etc. Discuss the elements of this one.
Discuss the procedure for making the cracker. Why we want this crisp stage for our salmon to rest. How the ingredients will work together.
Discuss chiles in general, the capsaicin we need to be aware of when handling chiles (gloves) and how their heat can vary dramatically, even within a species. Give an overview of how you will be roasting these chiles.
Roast chiles, careful to blister all the skin.
Allow to cool uncovered
When cool enough to handle, glove up and peel all the skin from the chile, being careful not to tear it.
Use a paring knife to carefully slice it open on one side only.
Carefully remove the seeds and membranes, no tearing!
Discuss this traditional mixture of meat and it’s savory, sweet, salty, spicy and crunchy elements and how it varies regionally throughout Mexico.
Discuss the use of the sauce. What it’s role is, and additional sauces used to garnish. Students can explore various plating ideas. Having a set idea for plating on day 4
Prepare sauces for plating on day 4
Basic Red Chile Sauce
Smoked Chile Crema-Squeeze bottles
Stuff chiles for plating on day 4, return to refrigerator
Students should now how they are plating the dish.
Mis en Place
Plates are clean, sanitized and ready for plating
Pan chiles and place in oven to heat through, hot!
Warm up basic chile sauce
Prepare any garnish
Plate and enjoy!
Make Lemon filling, chill
Make Espresso Filling, chill.
Make Tuile Batter-rest
Make Pate a Choux, pipe onto parchment lined baking sheets and bake.
Bake Chocolate Tuiles.