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2nd Class - Choux Pastry PDF
2nd Class - Choux Pastry PDF
PROGRAMA DE GASTRONOMÍA
PASTRY AND BAKING
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
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
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.
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
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
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