Week 2: Pastries

The following week was equally insane.. I think we are really being pushed to our limits, this is what summer school is all about, in some aspect I love it cos we only have to concentrate on one Unit but at the same time it’s driving me insane cos we are working 8 hours a day non-stop and then after 6 lessons, it’s assessment time already!!

Including pracs, we have theory units such as ‘clean and maintain kitchen’ and food safety procedures, etc.. and we have to pass all 3 theory Units to move on to next term! Talk about pressure!!

Anyway, here’s what we did for week 2:

• 3 methods of puff pastry – English, French and Scotch
  • Apple turnovers
  • Mille Feuille
  • Sausage Rolls
  • Cinnamon Sugar Twists
• Frangipane Tartlets
• Quiche using savoury short pastry
• Fruit flan using sweet short pastry
• Choux pastry – Profiteroles and Choc Eclairs

     

Assessment was 10 frangipane tartlets, 6 profiteroles and 6 choc eclairs, also passed the theory and prac!!

Intro to Traditional French Pastries

This was meant to be the first class (before the gateaux) but then it was full in August, so they put me in for the October one. Here are the pics from my very very hard work in trying to learn and produce yummy french pastries this weekend. Note that all pastries seen below have been made from scratch, hopefully.. will never have to buy frozen ones again!

1. Croissant – Plain, Apricot/Pear/Strawberry Danish, Raisin Scroll (also known as Escargot.. cos it looks like a snail) and Almond Croissant.

   

2. Brioche – Parisienne and with raspberries/sour cherries/chocolate

 

3. Puff Pastry – usages: Sausage roll (whoops, no picture, we ate it all for lunch), twists (cheese/cinnamon sugar), Vanilla slice

 

4. Savoury – Quiches (making the dough too)

5. Afternoon Chocolate Tea Cake (glazed with ganache and flaked almonds)