Essentials of Pastry Part Deux, The Plate!

So here we are at the end of the week, once again incarcerated by Covid! Not such a bad thing, gives us time to brush up on those pastry skills. On Wednesday, we discussed Pate A Choux (cream puffs), and today we will move forward with using our new skill to produce a plate. If you missed the first installment, you can find it here; http://www.professionalchefsfoodnetwork.org/2022/01/05/pate-a-choux-pardon-moi/

These are a few examples of items that can be made with Pate A Choux. The first item is a more of a buffet center piece, and of course will require more effort and time. The second and third item are somewhat easier, and more common for a plated dessert. Here are a list of items and recipes you may want to gather to create a spectacular plate!

• One recipe Pate Choux, from the previous post

• One recipe pastry cream; as a filling, I'll add this below

• One recipe basic caramel glaze; Below

• One recipe chocolate ganache; 1:1, cream : chocolate, melted together

• One recipe chantilly cream; fancy name for whipped cream

• Garnishes; fresh berries, fruit coulis(sauce), toasted almonds, edible flowers, fresh mint, etc.

Keep in mind you don't need all these things, simple is best!

Pastry Cream

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sugar

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Download PDF • 272KB

Remember folks, have fun! It's only food! Cheers, and have a great weekend!