tailieunhanh - Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 18

Learning objectives of this chapter include: Provide examples of dairy product substitutes, identify the minimum fat contents of several dairy products, differentiate homogenization from pasteurization,. | 18 Individual Pastries Learning Objectives Explain the principles of making tartlets. Describe how to poach fruit. Discuss layered pastries and roulades. Discuss pastries formed in molds. Describe containers used for individual pastries, including those made from phyllo dough and piped pastries. 1 Tartlets are prepared using the same principles of large pies and tarts. Made using short dough or puff pastry. Filled with combinations of: Fresh or poached fruit Nuts Chocolate ganache Custard Tartlets Fruit should be firm enough to hold its shape. The more sugar used, the firmer the fruit will be. Poaching liquid maybe reduced and used as a sauce. Bring liquid to a simmer, reduce, and poach until tender. Poached Fruits Tartlets (cont’d) Very tender fruits such as berries and bananas are generally not cooked using this technique. Test the fruit by piercing it with a sharp knife. There should be little to no resistance. 3 Layered Pastries and Roulades Layered pastries are composed of cake or pastry that is baked as sheets and then layered or rolled with a filling. Sliced into portions. Roulades are made from a flexible sheet of cake that is spread with filling, rolled, decorated, and sliced into portions. Easy to prepare and can be made ahead. Assembling pastries in this manner results in very little loss or trim, making them an economical choice for production. 4 Pastry components can be formed using molds. Mousse, Bavarian cream, and other stable creams are common. Materials are flexible silicone molds, cups, bowls, and small containers. Pastries Formed in Molds - In most cases, gelatin is added to the cream to give it enough structure to hold its shape after it is unmolded. - Combine components in a variety of colors, flavors, and textures, as we have done here. To add texture, consider small cookies, ladyfingers, sponge, or fresh fruit. To add color, include a garnish of a contrasting color. 5 Containers Pastries and desserts can be served in unusual and attractive . | 18 Individual Pastries Learning Objectives Explain the principles of making tartlets. Describe how to poach fruit. Discuss layered pastries and roulades. Discuss pastries formed in molds. Describe containers used for individual pastries, including those made from phyllo dough and piped pastries. 1 Tartlets are prepared using the same principles of large pies and tarts. Made using short dough or puff pastry. Filled with combinations of: Fresh or poached fruit Nuts Chocolate ganache Custard Tartlets Fruit should be firm enough to hold its shape. The more sugar used, the firmer the fruit will be. Poaching liquid maybe reduced and used as a sauce. Bring liquid to a simmer, reduce, and poach until tender. Poached Fruits Tartlets (cont’d) Very tender fruits such as berries and bananas are generally not cooked using this technique. Test the fruit by piercing it with a sharp knife. There should be little to no resistance. 3 Layered Pastries and Roulades Layered pastries are composed of cake .

• Ẩm thực
• Pastry industry
• Pastry baking
• Pastry industry professionals
• Breakfast pastries
• Decor techniques
• Professional baker
• Pastry chef