Archive for March 16th, 2009

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Pastry School Update: Tarts and Cakes

Having completed the petit fours unit, it was time to move on to tarts, with Chef John Kraus. We had a little bit of experience making tart doughs and rolling out tart dough from the tartlets we made in the petit fours unit, but I still have a difficult time rolling out some of the [...]

16Mar2009 | | 3 comments | Continued
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Pastry School Update: Petit Fours and 1st Exam

So far the petit fours unit has been my favorite unit in pastry school. Everything is small and bite-sized, and therefore cute. We started the unit by making pate a choux, which is the thick, rich paste used for making eclairs, cream puffs, and other pastries. It has the amazing ability to puff as it [...]

16Mar2009 | | 1 comment | Continued