1)bring liquids, sugar and salt to a boil 2)add flour 3)cook for 3min 4)place in mixture and add eggs gradually 5)bake in a 400 degree oven then reduce to a 350 degree oven
What is pate a choux used for?
Eclairs, swans, cream puffs, Paris-Brest
Gato St honore
A base of puff pastry, with a ring of pate a choux filled with creme chibouste, topped with a ring of cream puffs, glued on with caramel sugar, filled again with chantilly cream.
Sugar, cooked with corn syrup, that is agitated constantly to get super fine crystalline structure.
What is fondant used for?
It is used as a center in chocolates and as a glaze in pastries
What is the highest temp you can heat fondant?
What are the 3 laminated doughs
Puff pastry, Danish, and crossant
What are the 2 different ways to make puff pastry
Blitz and lock-in
Chunks of butter that is folded into flour using the 3 fold, 3 times, rest and repeat
You literally lock in the butter to the dough and do four 4 folds
What do we make with puff pastry
Cheese sticks, pralines, turn overs
What is the effect of salt
A basic dough made with the 4 most common ingredients in a bakery: flour, yeast, water, salt
Dough that has been enriched in some way. Typically with milk, cream, butter, sugar, eggs
What is the bakers %
The relationship if ingredients to the flour, which is always 100%
Basic bread varieties
Challah, rolls, baggets, brioche
Why do we soak multigrain a before putting them I to the dough?
To soften then up and decrease the chance of breaking the gluten strands
Sour dough fermentation is caused by what?
Yeast and bacteria
1)combine liquids, yeast and a portion of the flour to create a sponge 2)place rest of flour on top of sponge and allow to rise 3)add eggs in increments to allow gluten development 4)slowly incorporate the butter. 5) bulk ferment 6)divid into 1.5oz and shape into brioche 7)proof, egg wash an bake