08 December 2005

Cream Puffs

Pate a choux (├ęclair paste) used for puffs, with wonderful pastry creme custard...ripe sweet strawberrries, then whipped cream as a go between.

Cream Puffs, originally uploaded by Amber *.
The tops are dipped in chocolate ganache.

A sweet, yet sensual , but light dance on your palate.

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It has been awhile, I know. I am organizing my non-cyber life at the moment.

You might be wondering what have I been up to?? Well as my first quarter of Professional Bakery/Pastry Management I had to manage 2 stations (each for 5 weeks). My first station was Cakes & French Pastries. As described in a previous post.

The 2nd station I managed was CTO, I was acting pastry chef for the banquet hall in the Culinary Student's kitchen. I had a culinary student partner, and we were in charge of baking, finishing and plating the deserts for customers. We also had to make rolls/bread for 100+ servings.

We had total control on which deserts we could create. There wasn't however a wrack to set our pre plated deserts -- which limited the amount of production we could plan.

The typical count for people dining during the 11:15 a.m to 1 p.m lunch, was 110 people. Now not everyone would order desert, but if a 15 person table ordered desert at once, you really needed to be on the ball.

Some of the desert items we made included fresh fruit napoleons, which I will be detailing in my next post.

As for school I have taken my finals and now I am on winter holiday. I will be taking Winter quarter off.

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2 comments

3:04 AM, December 19, 2005 Reply  

beautiful..so shiny!

11:03 AM, December 05, 2009 Reply  

HMMM YUmmy Thanks for this post i love your article :)

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