Introduction to pastry and bakery September 2014: October 2014

Thursday, 30 October 2014

Preparation of Danish Dough / Cream Caramel WEEK !! DC9 /Group 1

Preparation of Danish Dough / Cream Caramel WEEK

29th of October, in this week we're doing the preparation of Danish dough for the next week's class and Cream Caramel. We've got assessment too !!
Which is Crêpe !!Here's some story for cream caramel, Cream Caramel or also known as
Caramel Custard is a custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top. The dish is eaten throughout the world.

Crème caramel used to be ubiquitous in European restaurants; food historian Alan Davidson remarks:

In the later part of the 20th century crème caramel occupied an excessively large amount of territory in European restaurant dessert menus. This was probably due to the convenience, for restaurateurs, of being able to prepare a lot in advance and keep them until needed.

As always we started with our preparation for the dough.

After kneading it till it's elastic and smooth, it's time to do our windowpane
test !! It's the best way to tell if u sufficiently kneaded your bread dough.
If you can stretch the dough without it breaking, that means ... You're ready to go !!

Windowpane Test

Form into a ball, in a mixing bowl with a little bit of flour and cover it to place it into the chiller the chiller for 30 minute.

Before bringing up to our next step, we insert the tray with water and bake inside the oven first.

Preparing the Caramel sugar.

Finishing the dough, let's follow up to our next dessert, Cream Caramel .
We split our job to speed up our process.Yes, teamwork !

Firstly, measured our ingredients and started doing the Caramelized sugar.

Easy, it's just made of sugar and water ;) ....

And of course, there's a very important thing we need to avoid. Is to prevent crystallization !! We need to brush the side time to time with water.

My friend brushing the side with pastry brush.

After assisting the steps above, we went to make our Egg Custard.
The making of egg custard is quite similar with Crème anglaise.

We combine the vanilla and milk and put on the stove to warm.
Meanwhile, we mixed the eggs and sugar in a bowl until it's creamy white. And then,
we slowly pour the warmed milk into the mixture. ( Do not overheat the milk or pour
all of the milk directly into the mixture as it contain raw egg that would be cooked
instantly )

Stir it with wooden spoon.

Stir it with a wooden spoon ( not a whisk ), because we dont wanna form bubbles inside the mixture.
After that, we strain it .... let's go back and look at our caramel sugar.

Caramel sugar in the mould.

My friend did a great job ^_^

Yup, line mould with caramelize sugar as u can see. Then, pour the mixture in and sent to bake in hot water bath at 180*C degree for about 35 to 45 minutes.

Crepe week~! [DC9 G1]

On the 15th October 2014, which was a Wednesday, we produced a baking good which was called- crepes.

Crepes consists of basically flour, eggs, milk, butter & seasoning. It's supposed to taste sweet but some people like it in it's savoury variation as well, but we decided to make the sweet version of crepes, which were crepes topped with:-

Apple Stew (Crepes Normandes)
Pastry Cream (Crepes Forrees)
Chantilly Cream & Custard Sauce (Aumoniere de Crepe Creme Anglaise)

Here you can see the different types of layouts for displaying the crepe for a guest.

By the way, I find this crepe recipe very unique and may want to try it one day. According to some people this recipe contains the heavenly ingredient, hmm ... I wonder what would that be?

In this diagram, you can see that our awesome and charming Chef JM is teaching us how to garnish the crepe in various styles. He made one himself which we all found it amazing as well!

Composed by,

Lee Simon (DC9 G1 W7)