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!!