Cream Puffs
. BAKING, Baking Photographs, Baking thoughts, Bread, Cake, chocolate, culinary school, Digital Color Photography, fruit, pastry management, pate a choux, photographyPate a choux (éclair 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 *. |
A sweet, yet sensual , but light dance on your palate.
------------------------------------------
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.