1. Multi Day Projects Ideas and Procedures

2. A Week of Tarts Day 1- Pastry Discussion on basic pastry types and how they are best utilized. Emphasize the 3-2-1 ratio! Production of pastry types can begin. 3-2-1 Blitz Pate Brisee Pate Sablee Pate Sucree

3. Day 2-Blind Bake Discussion of Make up, Panning and Blind Bake. Scale, Make up, Pan Fluted pans, Flan rings, Tarts, Tartlets Blind bake, docking, weighting, baking

4. Day 3- Fillings Discussion on basic fillings, and how they will be used. Be certain students understand what pastry will be used for which style tarts. Production of Fillings Pastry Cream for Fresh Fruit tart using Pate Sablee (Blind bake 9” shell) Lemon Cream Tartlets using Pate Sucree (Blind bake 3-4” tartlets) Pear and Frangipane Tart using Pate Brisee or 3-2-1 Blitz

5. Day 4- Assembly Discuss importance of presentation in baked goods. How to fill properly, and have nice look, patterns and coverage of fruits, utilizing natural shapes. Discuss glazes. Tarts requiring further baking. Assemble Glaze with Apricot or perhaps a reduction of poaching liquids. TASTE!

6. House Cured Salmon on Havarti-Dill cracker w/ Peppered Crème Fraiche and Cucumber Shooter

7. Day 1- Cures Discussion on appetizers. Their purpose, things to consider, etc. Discuss the elements of this one. Crème Fraiche (Make first) Label time and date. Prepare Salmon (filet, skin, bone) Prepare Salmon Cure, Lemons, herbs Cure Salmon, wrap and refrigerate.

8. Day 2- Crackers Discuss the procedure for making the cracker. Why we want this crisp stage for our salmon to rest. How the ingredients will work together. Turn salmon, first thing. Prepare cracker dough and place

9. Day 3- Shooters Discuss how this ties in with the appetizer. Have a plating/presentation plan and have clean and ready vessels to be used. Turn the salmon Take Crème Fraiche to refrigerator today. Cut and bake off crackers, cooling completely and into airtight container. Prepare the Cucumber soup

10. Day 4- Plating Review presentation. Pull salmon from refrigerator, rinse, pat dry and slice very thinly. Crème Fraiche can be whisked smooth, fresh ground pepper added and placed in squeeze bottles. Assemble plates or platter.

11. Roasted Pasilla Chile stuffed with Picadillo Queso on Red Chile Sauce

12. Day 1- Chiles Discuss chiles in general, the capsaicin we need to be aware of when handling chiles (gloves) and how their heat can vary dramatically, even within a species. Give an overview of how you will be roasting these chiles. Roast chiles, careful to blister all the skin. Allow to cool uncovered When cool enough to handle, glove up and peel all the skin from the chile, being careful not to tear it. Use a paring knife to carefully slice it open on one side only. Carefully remove the seeds and membranes, no tearing!

13. Day 2- Picadillo Discuss this traditional mixture of meat and it’s savory, sweet, salty, spicy and crunchy elements and how it varies regionally throughout Mexico. Discuss how your class will work, team size, etc. Mise en Place Grind meat if part of your production. Cook off Picadillo

14. Day 3- Sauce Discuss the use of the sauce. What it’s role is, and additional sauces used to garnish. Students can explore various plating ideas. Having a set idea for plating on day 4 Prepare sauces for plating on day 4 Basic Red Chile Sauce Smoked Chile Crema-Squeeze bottles Stuff chiles for plating on day 4, return to refrigerator

15. Day 4- Plating Students should now how they are plating the dish. Mis en Place Plates are clean, sanitized and ready for plating Pan chiles and place in oven to heat through, hot! Warm up basic chile sauce Prepare any garnish Plate and enjoy!

16. A Duo of Cream Puffs

17. The Order of things Original Formula 1. Make Pate a Choux, pipe onto parchment lined baking sheets and bake. 2. Make Lemon filling 3. Make Espresso filling 4. Make Tuile batter-rest 5. Bake Chocolate Tuiles 6. Fill puffs 7. Make Caramel 8. Assemble My Class 1. Make Lemon filling, chill 2. Make Espresso Filling, chill. 3. Make Tuile Batter-rest 4. Make Pate a Choux, pipe onto parchment lined baking sheets and bake. 5. Bake Chocolate Tuiles. 6. Fill puffs 7. Make Caramel 8. Assemble