INTRO TO PASTRY MIDTERM

Genoise with Chantilly Cream

Pate a Choux:

Éclair’s – filled with pastry cream, topped with a chocolate glaze.

Cream Puffs – filled with pastry cream or Chantilly cream, topped with a chocolate glaze.

Paris Brest- filled with Paris Brest Cream (Hazelnut Cream)

For the Éclair’s and Cream Puffs the chef was looking to make sure they were filled all the way through. So that when you cut them in half they looked like this:

Cursive writing of the Alphabet and “Happy Birthday” in chocolate

Chef Santos Critique:

Genoise- There was not enough simple syrup between the cake layers. The Chantilly cream was well whipped.

Eclairs and Cream Puffs- There was not quite enough filling in all of the eclairs – it is very important to make sure that they are filled all the way throughout. The chocolate topping looked very good.

Paris Brest and Hazelnut cream – The cream was not as stiff as it should have been.

My Chocolate Cursive Alphabet and “Happy Birthday” earned an A-!