It is the goal of this course to introduce the students in the art of cake mixing and baking. Then the students will move into assembling and decorating cakes, specialty cakes, gateaux, and torten. The students will then combine their imagination and knowledge to create plated desserts. They will learn how to gather all of their misen place together, create a design of their own, and enter competitions. The course will emphasize form, formula development, and presentation of classical pastries. This course introduces students to the principles involved in tempering chocolate, creating chocolate sculptures, forming simple centerpieces and preparing chocolates and other confections with soft, hard and liquid centers. Students will also learn guidelines and offer helpful suggestions in the art of plate presentation using individual pastries and cakes as centerpieces. The student’s imagination is the only limitation in dessert plating. Frozen desserts, ice creams, sorbets, and chocolate temptations will also be introduced. Students will learn to use both traditional and contemporary production methods in creating confections by hand and with special equipment.
Mixing whipped cream.
Brushing a pie top with egg-wash.
Filling mini cheesecakes.
Scaling ingredients.
Plating desserts
Lemon Tart and Blondie (White brownie)
Scaling out ingredients
Filling mini cheesecakes
Filling Mini cheesecakes
Beating eggs for a recipe
Lemon squares with whipped cream and raspberries.
Emily Wistar making classic linzer torte.
Joe Hill glazing the Jewish apple cake.
Jewish apple cake.
Liz Maurer and Nicholas Spegel parbaking tart shells.
Kaila Sparks scaling out ground cinnamon
No comments:
Post a Comment