AMERICAN & EUROPEAN PASTRY

August 29, 2013

Today was our final day of working with pate a choux.  We broke off into teams of two and made mini desserts.  My team was assigned Swans.  

Some of the other mini desserts were eclairs, baskets, split cream puffs and mice. 

Mini Eclairs

Baskets

Cream Puffs

Mice

We also complete Napoleons, which we started on last week with our puff pastry.  We cut puff pastry into three strips and layered with vanilla and chocolate pastry cream.

 

It was then topped with white pastry fondant.

Along with colored stripes of pastry fondant.

A knife was then dragged through for design.

A crumb coat was added to the sides and cut into individual pieces.

The tops were decorated with whipped cream and chocolate.