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  • 2nd Class - Choux Pastry PDF

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    Gabo Cruz Morales
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    The document provides recipes for different types of pastry cream, including choux pastry, chocolate pastry cream, and pistachio pastry cream. It also includes recipes for sauces like chocolate sauce and a list of ingredients needed for various pastries and cookies. The recipes give instructions and measurements for making the pastry creams, sauces, and baked goods.

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    2nd Class - Choux Pastry.pdf

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    The document provides recipes for different types of pastry cream, including choux pastry, chocolate pastry cream, and pistachio pastry cream. It also includes recipes for sauces like chocolate sauce and a list of ingredients needed for various pastries and cookies. The recipes give instructions and measurements for making the pastry creams, sauces, and baked goods.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    310 views5 pages

    2nd Class - Choux Pastry PDF

    Uploaded by

    Gabo Cruz Morales
    The document provides recipes for different types of pastry cream, including choux pastry, chocolate pastry cream, and pistachio pastry cream. It also includes recipes for sauces like chocolate sauce and a list of ingredients needed for various pastries and cookies. The recipes give instructions and measurements for making the pastry creams, sauces, and baked goods.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    of 5

    UNIVERSIDAD DE LA SABANA

    PROGRAMA DE GASTRONOMÍA
    PASTRY AND BAKING

    CHOUX PASTRY OR PATÉ À CHOUX

    Ingredient Amount Unit


    Water 450 milliliters
    Flour 270 grams
    Butter 100 grams
    Salt 4 grams
    Granulated Sugar 6 grams
    Eggs 5-7

    1. Combine the water, the butter, the sugar and the salt in a pot over medium heat. Bring to a boil.
    2. Remove the pot from the heat, add the flour all at once and stir until smooth.
    3. Return to the heat and cook, stirring constantly, until there is no strong raw flour taste, the color turns more
    yellowish and the dough seems more greasy on the surface.
    4. Remove from the heat and let it cool down for a minute in a separate bowl, then add eggs gradually until
    the paste has the ribbon stage consistency.
    5. Transfer the paste to a pastry bag and pipe the desired shapes.
    6. Smoothen the top of the piped shapes with a wet spoon.
    7. Bake at 180ºC until the shapes puff up and start getting some color.
    8. Lower the temperature to 150ºC and bake until dry and crisp.

    PASTRY CREAM

    Ingredient Amount Unit


    Milk 400 grams
    Granulated Sugar 120 grams
    Cornstarch 40 grams
    Eggs 80 grams
    Vanilla Extract c/n grams
    Butter 40 grams
    Diplomat Cream
    Heavy Cream 270 grams
    Gelatin 10 grams

    1. Combine the milk and half of the sugar in a saucepan. Bring to a boil and dissolve the sugar.
    2. In a separate bowl, whisk together the eggs, the cornstarch and the remaining half of the sugar.
    3. Temper the eggs mixture with the hot milk, whisking until temperatures are even.
    4. Return the mixture to the heat and whisk until the pastry cream thickens and boils for a minute.
    5. Add the vanilla extract and the butter and emulsify.
    6. To make the diplomat cream, add the bloomed gelatin to the pastry cream while still warm.
    7. Cool down until the gelatin sets.
    8. Whip the pastry cream to soften and then fold in the cream whipped to stiff peak.
    CHOCOLATE PASTRY CREAM

    Ingredient Amount Unit


    Milk 400 grams
    Granulated Sugar 120 grams
    Cornstarch 25 grams
    Eggs 80 grams
    Butter 25 grams
    Chocolate 65% 80 grams
    Cocoa Powder 10 grams
    Diplomat Cream
    Heavy Cream 270 grams
    Gelatin 9 grams

    1. Combine the milk and half of the sugar in a saucepan. Bring to a boil and dissolve the sugar.
    2. In a separate bowl, whisk together the eggs, the cornstarch and the remaining half of the sugar.
    3. Temper the eggs mixture with the hot milk, whisking until temperatures are even.
    4. Return the mixture to the heat and whisk until the pastry cream thickens and boils for a minute.
    5. Combine in a separate bowl the butter, the chopped chocolate and the cocoa powder.
    6. Pour the hot pastry cream over the chocolate and the butter. Stir to emulsify.
    7. To make the diplomat cream, add the bloomed gelatin to the pastry cream while still warm.
    8. Cool down until the gelatin sets.
    9. Whip the pastry cream to soften and then fold in the cream whipped to stiff peak.

    PISTACHIO PASTRY CREAM

    Ingredient Amount Unit


    Milk 290 grams
    Granulated Sugar 130 grams
    Cornstarch 30 grams
    Eggs 80 grams
    Vanilla Extract 1 teaspoon
    Butter 20 grams
    White Chocolate 200 grams
    Pistachio Paste 5 grams
    Milk 120 grams
    Real Pistachio Paste 150 grams
    Diplomat Cream
    Heavy Cream 270 grams
    Gelatin 9 grams

    1. Combine the milk and half of the sugar in a saucepan. Bring to a boil and dissolve the sugar.
    2. In a separate bowl, whisk together the eggs, the cornstarch and the remaining half of the sugar.
    3. Temper the eggs mixture with the hot milk, whisking until temperatures are even.
    4. Return the mixture to the heat and whisk until the pastry cream thickens and boils for a minute.
    5. Blend together the pistachios with the milk and the pistachio paste.
    6. In a separate bowl, combine the pistachio mixture, the butter and the white chocolate.
    7. Pour the hot pastry cream over the pistachio/chocolate mixture. Stir to emulsify.
    8. To make the diplomat cream, add the bloomed gelatin to the pastry cream while still warm.
    9. Cool down until the gelatin sets.
    10. Whip the pastry cream to soften and then fold in the cream whipped to stiff peak.

    CHOCOLATE SAUCE

    Ingredient Amount Unit


    Water 50 grams
    Heavy Cream 150 grams
    Sugar 50 grams
    Glucose 20 grams
    Cocoa Powder 15 grams
    Semi Sweet Chocolate 180 grams
    Vanilla Extract 5 grams

    1. Combine in a sauce pan the water, the cream, the sugar and the glucose. Bring to a boil.
    2. Chop the chocolate and set aside in a bowl together with the vanilla extract and the cocoa powder.
    3. Pour the hot heavy cream over the chocolate and emulsify properly.
    Ingredient Amount Unit
    Almendras Enteras 380 gramos
    Avena 640 gramos
    Azúcar Morena 2000 gramos
    Azúcar Pulverizada 180 gramos
    Bicarbonato 40 gramos
    Cacao Togo 500 gramos
    Canela En Polvo 38 gramos
    Chocolate 60% 1800 gramos
    Chocolate Blanco 2200 gramos
    Clavos en Polvo 2 gramos
    Crema de Leche 2700 gramos

    Esencia de Almendras gramos


    10
    Fécula 430 gramos
    Fresa 2000 gramos
    Glucosa 80 gramos
    Huevos 55 und
    Jengibre en Polvo 2 gramos
    Leche 8000 gramos
    Leche Condensada 800 gramos
    Limon Tahiti 200 gramos
    Macadamia (Nueces) 1000 gramos
    Mani Trillado 360 gramos
    Mantequilla de Maní 1000 gramos
    Mantequilla sin Sal 5150 gramos
    Mermelada de Mora 300 gramos
    Mora 1000 gramos
    Nuez Moscada 4 gramos
    Pasta de Pistacho 840 gramos
    Pistacho 200 gramos
    Polvo de Hornear 12 gramos
    Uvas Pasas 320 gramos
    Uvas Pasas Rubias 240 gramos
    Choux x 1 1/2 Choux x2
    Pastry Cream x3 Pastry Cream x4
    Pastry Cream x3 Pastry Cream x4
    Pastry Cream x3 Pastry Cream x4
    Choco Glaze x3 Choco Glaze x4
    Caramel Sauce x2 Caramel Sauce x3
    White Sauce x2 White Sauce x3
    Choco Sauce x2 Choco Sauce x3

    Galletas
    White Choco Macadamia 2
    Oatmeal Raisin 2
    Peanut Butter and Choco 2
    Almond Spritz 2 380 almendras
    Butter Cookies 2
    Cinnamon Cookies 2

    Esencia de Almendras 5
    Almendras 30
    Leche 1.5

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