CAKES

Preparing pans Prepare pans before mixing Greasing and flouring Some cakes you can use paper liners

3 Most Common Mixing Methods Creaming Method Warm Foam Method Cold Foam Method

ICINGS American Buttercream Easiest to make Butter that is creamed with powder sugar Denser and richer than others Italian Buttercream Butter and meringue Very rich

Icings cont…… German Buttercream French Buttercream Egg yolks that are whipped and then sugar and butter added Yellow color German Buttercream Base whipped pastry cream Then butter is added Very rich Good for fillings

PIES, TARTS & PASTRIES “Plated desserts challene the pastry chef to go beyound the standard baked item and find ways to showcase its shapes, colors, and textures”

Pie and Tart Dough Used for pies Made with flour, water and butter Fat is cut into the dry ingredients and left in small pieces before adding water

Cookie Dough Sugar cookie type dough made from flour, sugar, fat and eggs using the creaming method

Crumbly Dough Rich in fat and sugar Flour, sugar, fat and eggs Delicate to work with

Fillings Raw fruit filling Cooked Fruit Filling Mixing cut-up fruit with sugar and flavorings and either flour or cornstarch Cooked Fruit Filling Fruit cooked on stove with flavoring and sugar

Cream Filling Custard Filling Preparing boiled custard Prebaked shells Liquid combined with eggs Raw or pre-baked shell

Rolling Dough Should be well chilled Use plenty of flour 1/8 inch thick Larger than pan Decorative edge fluting

Blind Baking Pre-baked pie shell Cooked fruit filling Filling does not have to be cooked Line shell with parchment paper Fill with weights

TOPPINGS Top Crust Large piece of pastry dough that is rolled out and placed on top Rim should be brushed with water before adding top crust

Lattice Rolled out and cut into strips Lay across the top of the filling to create a cross-hatch

Streusel or Crumb mixture Flour, sugar, nuts, oatmeal or other dry ingredients and butter to create large chunks

Fresh Fruit After pie has been baked and cooled add fresh fruit to the top

Meringue and Whipped Cream Cream filled pies

Pastries Made with Choux Paste Versatile dough or batter Most commonly known Éclairs and cream puffs

Choux Paste Basic ingredients Liquid Fat Flour Eggs Water or milk Always consider the taste of the fat Flour Gives structure Eggs Flavor and moisture

Plating Desserts Three elements Flavor Texture Temperature Never garnish just for looks always consider the flavor combinations

Plated Desserts Major Component Sauces Contrast Tart, pastry, cake or other sweet Sauces Cream or fruit Contrast Adding ice cream to warm apple pie Adding a small cookie for textural contrast

19.4 Assessment Answer the questions in your notes What are the three types of dough used for pies and tarts? What are the four types of pie fillings? What are the three elements of a plated dessert? What is the difference between a custard filling and a cream filling If your major component is a brownie, what might you do to make a memorable plated dessert?