What is a Dessert Chef Called: Baking and Pastry Terminology for Culinary Students Culinary professionals blend their cooking skills with a splash of creativity and artistry to create a wide range of baked goods and pastries. If creating tasty tarts and clever cakes sounds like something you would love doing, consider enrolling into a culinary school and work hand in hand with chef instructors and experienced bakers to navigate this dynamic segment of the food service industry. If you're wondering just how you're going to learn all of the terminology that goes along with baking and pastry arts, let's take a look at some of the common words used to describe and define the science of baking and the art of dessert. Baking and Pastry Terminology Here are the common baking and pastry terminologies to understand before you begin your career in this exciting field. Blanch: Blanching is a two-part process. First, the item in question, for example, almonds, are put into boiling water in order to soften them. Then, to stop the cooking process, the almonds are placed into ice cold water. It's similar to how hardboiled eggs are made. Caramelize: If you want to make a particular tasting caramel, all you have to do is melt sugar together until it browns. When doing this, always watch your pan! You don't want anything to burn. Soft Peaks: You might have heard someone in a cooking show talk about turning an item into soft peaks. But what does it mean? Basically, soft peaks occur when egg whites or whipping cream are progressively beaten until the mixture becomes fluffy, slightly solidified, and can create gentle, sloping peaks. This is best accomplished with a mixer. Patissier: A dessert chef is often called a pastry chef, or, if you're fancy, a patissier. They are considered the dessert experts in the kitchen! There are so many more baking terms for you to learn. Be sure to start familiarizing yourself now, before you even step into the school kitchen. Why is Formal Education Important in the Culinary Arts Field? If you love food and fun, the culinary arts field could be your best bet. There are numerous seasoned chefs and cooks who never stepped into a formal classroom. However, many established hotels and bakeries seek bakers and culinary arts professional with formal education. So, why is education important for someone who aspires to work in the culinary field? A formal culinary arts education is designed to equip students with skills and knowledge to effectively work in a kitchen. Food safety procedures are vital for every food worker's job. With formal education in culinary arts, students could get helpful instruction on temperatures, cooling, and hygiene to ensure that future customers are protected from food-borne illnesses. The activities in a working kitchen can be enormous, and no one has the time to instruct beginners on how to handle knives, cook, or spice. All these essential skills are taught in a culinary school. Moreover, your best recipe can be useless without the right ingredients. With culinary education, students typically learn how to select the best ingredients within any budget. The Benefits Culinary Arts Professionals with Formal Education Over Self-taught Cooks Other than generally equipping students with the right skills to land a professional culinary job, formal education in culinary arts has several career benefits. They include: Exposure to a variety of job duties and techniques in a kitchen set up. That exposure can help you make a decision on your next career path. Self-taught cooks and bakers are often limited in their abilities due to lack of exposure to different kinds of cuisines, misinformation from unreliable sources, or limited local supply. Going to a culinary school should expand your knowledge of different flavors and combinations, which enhances your ability to incorporate them effectively in your own dishes. Graduating from a formal culinary program is an indicator to potential employers that you are serious about your cooking career. A diploma or a degree from an accredited cooking school can validate your knowledge and skills and help you land your first kitchen position. Are You Ready to Step Into a Culinary Arts School Kitchen? Interested in learning more about baking and pastry arts? If you want to earn an Associate of Applied Science in Baking and Pastry Arts, ECPI University's Culinary Institute of Virginia offers this program at an accelerated pace. For more information, connect with a friendly admissions advisor today. It could be the Best Decision You Ever Make! DISCLAIMER - ECPI University makes no claim, warranty, or guarantee as to actual employability or earning potential to current, past or future students or graduates of any educational program we offer. The ECPI University website is published for informational purposes only. Every effort is made to ensure the accuracy of information contained on the ECPI.edu domain; however, no warranty of accuracy is made. No contractual rights, either expressed or implied, are created by its content. For more information about ECPI University or any of our programs click here: http://www.ecpi.edu/.
These vanilla petit fours are the perfect bize-sized cake for weddings, showers, or parties of any kind! Buttery cake with raspberry filling, cream cheese frosting and a hint of almond in the white chocolate icing makes them packed with delicious flavors!
Ecco le uniche uova che vedrete in questi schermi da qui a Pasqua! 🤪 Sono dei dolci davvero semplici da realizzare e anche piuttosto veloci. Non hanno un inserto, che invece si trova sopra al dolce e compone quello che sarebbe il "tuorlo" delle nostre "uova sode". Scherzi a parte, è la prima volta che utilizzo queste forme e personalmente le amo! Si prestano a tantissimi altri dolci perciò credo che le vedrete ancora. Buona lettura! PER ACQUISTARE LO STAMPO JUDI 40, CLICK QUI. PER ACQUISTARE I TAPPETINI MICROFORATI, CLICK QUI. PER ACQUISTARE LO ZUCCHERO A VELO, CLICK QUI. PER ACQUISTARE LA FARINA PER PASTICCERIA, CLICK QUI. PER ACQUISTARE IL MALIBU', CLICK QUI. PER ACQUISTARE IL LATTE DI COCCO IN LATTINA, CLICK QUI O CLICK QUI. PER ACQUISTARE IL CIOCCOLATO BIANCO, CLICK QUI. PER ACQUISTARE LA GELATINA 200 BLOOM, CLICK QUI. PER ACQUISTARE LA PUREA DI FRUTTO DELLA PASSIONE, CLICK QUI. PER ACQUISTARE LA PUREA DI MANGO, CLICK QUI O CLICK QUI. PER ACQUISTARE LA PECTINA NH, CLICK QUI. PER ACQUISTARE LO SPRAY EFFETTO VELLUTO BIANCO, CLICK QUI. PER ACQUISTARE LE FOGLIE D'ORO ALIMENTARE, CLICK QUI. PER ACQUISTARE I FIORI EDULI, CLICK QUI O CLICK QUI. PER ACQUISTARE L'ACETATO PER LE DECORAZIONI IN CIOCCOLATO, CLICK QUI. PER ACQUISTARE UN MATTARELLO CON SPESSORI, CLICK QUI. PER ACQUISTARE LE SAC A POCHE PROFESSIONALI, CLICK QUI. PER ACQUISTARE UN SET DI BOCCHETTE LISCE, CLICK QUI O CLICK QUI. PER ACQUISTARE UNA BUONA PLANETARIA, CLICK QUI O CLICK QUI O CLICK QUI. PER ACQUISTARE UN MINIPIMER DA PASTICCERIA, CLICK QUI. PER ACQUISTARE UN TERMOMETRO PROFESSIONALE, CLICK QUI. PER ACQUISTARE LE PINZE DA PASTICCERIA, CLICK QUI. PER ACQUISTARE I VASSOI MONOPORZIONI, CLICK QUI O CLICK QUI O CLICK QUI. PER VISITARE IL MIO SHOP AMAZON COMPLETO, CLICK QUI. DOSI PER CIRCA 6/8 MONOPORZIONI PASTA FROLLA: 150 g burro 125 g zucchero a velo 42 g uova semi di vaniglia qb scorza di limone qb 1 g sale 250 g farina 00 In planetaria con il gancio a foglia lavorare insieme il burro, lo zucchero a velo e gli aromi. Una volta amalgamati, aggiungere a filo l'uovo e farlo assorbire dall'impasto, poi il sale. Infine aggiungere la farina tutta insieme e lavorare brevemente ad intermittenza fino a creare un impasto grossolano. Versarlo sulla spianatoia, compattarlo brevemente con le mani e porre il panetto in frigorifero per almeno una notte avvolto in pellicola trasparente. L'indomani stendere la frolla in maniera piuttosto sottile e copparla. Io mi sono fatta con un cartoncino la sagoma del fondo degli stampi, dato che sono ovali e non avevo il coppapasta giusto. Cuocere la frolla fra due tappetini microforati a 170°C per circa 13/15 minuti. Fare raffreddare e conservare all'interno di una scatola di latta fino al momento dell'utilizzo. BAVARESE AL COCCO E MALIBU: 23 g Malibu 53 g latte di cocco in lattina 53 g cioccolato bianco 105 g panna fresca 3 g gelatina 200 Bloom Idratare la gelatina in acqua fredda. Pre sciogliere il cioccolato bianco a microonde. A parte portare il latte di cocco e sciogliervi la gelatina idrata, mescolando fuori fuoco per farla sciogliere bene. Aggiungere il Malibu. Versare il tutto in 3 volte sul cioccolato ed emulsionare, con una marisa o con un minipimer. Semi montare la panna e incorporarla mescolando delicatamente dal basso verso l'alto. CONFIT AL MANGO E FRUTTO DELLA PASSIONE: 20 g succo di frutto della passione 40 g purea di mango 10 zucchero 1.5 g gelatina 200 Bloom 1 g pectina NH Idratare la gelatina in acqua fredda. Scaldare la purea di mango e frutto della passione. Mescolare insieme pectina e zucchero a velo. Versarli sulla purea calda, portare a bollore mescolando bene e fare cuocere 2 minuti. Togliere dal fuoco e aggiungere la gelatina idratata, mescolando bene per farla sciogliere. Versare il confit all'interno di un contenitore coperta con pellicola a contatto e porre in frigorifero a riposare per almeno 8 ore. ALTRI INGREDIENTI: foglie d'oro alimentare fiori eduli decorazioni in cioccolato bianco spray effetto velluto bianco MONTAGGIO DEL DOLCE. Una volta realizzate tutte le componenti, assemblare il dolce in questo modo: spruzzare le monoporzioni congelate con lo spray effetto velluto bianco. Porle su ciascun dischetto ovale di frolla. Mixare il confit tropicale per renderlo liscio e morbido e porlo all'interno di una sac a poche con bocchetta liscia. Riempirvi le cavità di ciascuna monoporzione. Finire di decorare a piacere con punti luce in oro alimentare, petali eduli, e piccole decorazioni in cioccolato bianco. Porre il tutto in frigorifero fino al momento del consumo. PER VEDERE UN PICCOLO REEL SULLA REALIZZAZIONE DEL DOLCE, CLICCA QUI.
Die Patisserie in Hamburg Ottensen produziert handwerkliches Backwerk und feine Törtchen nach französischem Vorbild.
Italienische Pistazien und Himbeeren vereint in einem Törtchen. Fühlt sich gleich wie Urlaub an.
DOSI : 6 MONOPORZIONI DA 8 CM DI DIAMETROGANACHE AL CIOCCOLATO BINCO (IL GIORNO PRIMA)73 g di panna liquida8 a di sciroppo di glucosio100 g di cioccolato bianco4 g gelatina in fogli185 g di panna liquidaMettere in ammollo la gelatina.In una casseruola, scaldare i 73 g di panna con lo sciroppo di glucosio.Versare sul cioccolato, aggiungere la gelatina precedentemente sciolta e mescolare con un frullatore ad immersione. Aggiungere la rimanente panna fredda e mescolare di nuovo. Versare nell’impast
Die Patisserie in Hamburg Ottensen produziert handwerkliches Backwerk und feine Törtchen nach französischem Vorbild.
There is perhaps someone who doesn’t like macarons. Their insanely amazing taste, accentuated by their soft and creamy texture, sets them apart from many
A delicious recipe that showcases Norohy Tahiti vanilla. Download the recipe and make this delicate flower-shaped tartlet.
Mini Tiered Cakes • Honeyed Pears in Puff Pastry • Beautiful Bun • Frankfurter Kranz Gattines • Flower Cupcakes • More ...
Raspberry Mousse. Raspberry Gelee. Coconut Dacquoise. White Chocolate. Pistachio. . Pink is alluring. Raspberries are love. With a few punnets of raspberries piled in the refrigerator, i had a sudden idea of colluding them with..... coconut! Imagine. Senses-awakening tartness paired with musky depths of the tropical fruit hmmmm. No use of coconut cream here. I trickled it in through the form of a dacquoise made with dessicated coconuts & a small proportion of ground almonds. The alloy actually turned out softer & airier than regular, replete with coconutty fragrance. Ever since i started using dacquoise i never wanted to revert to sponge cake dependance anymore. There's so many reasons in it to love: extra texture, fuss-free to prepare, oil-free- which meant less probability of feeling queasy. If you've noticed... i also decided not to strain the berry seeds away, for a verifiable reason. My family is fond of having some nitty crunch in their desserts and retaining them would please the folks better. Try offering them a chocolate brownie vs a chocolate walnut brownie... & you'll see what i mean haha. The combination was palatably genial! If you are highly receptive to coconut transformations (like mummy), or share an undying love for berries as i did... you'll likely not reject this Marriage-in-pink (: A whole load of fresh raspberries invested in there!
Den klassiske citrontærte, lavet i cheesecakeform og som en lækker lille dessert, der vil glæde store og små. Den er til at gå til!
I have a lot of limes now, and the best thing that I can do is using them ^^. Using lime is a bit different from lemon as it has sharp tangy taste while lemon has a hint of sweetness. The first version of this tart was not as good as I expected, I tried to make it the main ingredient but the result is it too monotone, no depth in flavour and texture -*-. It's not hard to use with but it needs more flavour to make it shine. So, I took another chance, this time lime is not alone, it come with berry filling. Not a lot of amount but the berry filling add enough depth to this tart. I add another lime flavour in different texture "the curd". As the fist time I tried to pair the lime with white chocolate and hoped it would add enough richness but it's not. So curd with a lot of butter is a better choice, as it has egg and butter, both of them make the tart richer both in taste and texture. Making this kind of sweet is fun, esp. when I have enough time, haha. Actually each step is very easy to make, don't forget to plan it wisely as some part of them needs time to set before using. Serve this tart with a cup of black hot tea (the one with floral or citrus note) is the best companion. Lime Berry Tart Makes 6 (7cm tart) Lime White chocolate mousse 45g ..................... Milk 3g ....................... Gelatine sheets 120g ................... White chocolate, chopped if large 10g ..................... Cocoa butter 45g ..................... Lime juice 170g ................... Whipping cream White chocolate glaze 135g ................... White chocolate, chopped if large 2.5g .................... Gelatine sheets 85g ..................... Whipping cream 20g ..................... Water 15g ..................... Glucose syrup 13g ..................... Vegetable oil Pate Sucree 67g ..................... Unsalted butter, soft ............................ Pinch of salt 46g ..................... Icing sugar 16g ..................... Almond powder 3/4tsp ................. Vanilla extract 36g ..................... Eggs 130g ................... Cake flour 15g ..................... White chocolate for brushing the pastry Lime Curd 88g ..................... Eggs 10g ..................... Corn starch 72g ..................... Granulated sugar 80g ..................... Lime juice 65g ..................... Unsalted butter ............................ Pinch of salt Berry filling 55g ..................... Raspberry puree 55g ..................... Strawberry puree 17g ..................... Granulated sugar 8g ....................... Lime juice 3g ....................... Gelatine sheets Make Berry filling Bloom the gelatine sheets in iced cold water, for at least 5 minutes. Put the rest of the ingredients into a microwavable bowl, heat in the microwave for 1- 1.30 minutes (600W) or until boil. Remove from the heat, take the gelatine sheets from the water and squeeze to remove excess water. Put the gelatine into the hot mixture, stir to melt. Let the mixture cool completely, and refrigerate. Make the Lime White chocolate mousse: Bloom the gelatine sheets in iced cold water, for at least 5 minutes. Put the milk and lime juice into a pan and bring to the boil. Meanwhile melt the white chocolate and cocoa butter together. Remove from the heat, take the gelatine sheets from the water and squeeze to remove excess water. Put the gelatine into the hot mixture, stir to melt. Mix the hot mixture with the melted white chocolate and cocoa butter mixture. Let the mixture cool completely before mixing it with the whipping cream. Whip the whipping cream until soft peaks formed. Fold 1/3 of the whipped cream into white chocolate mixture. Pour the mixture back into the whipped cream bowl. Fold to combine. Pipe the mousse into 6 pieces 7cm half sphere mould. Freeze until firm (overnight or 12 hours). Make the White chocolate glaze: Bloom the gelatine sheets in iced cold water, for at least 5 minutes. Put the white chocolate into a bowl. Put all the rest of the ingredients into the pan, and bring to the boil. Remove from the heat, take the gelatine sheets from the water and squeeze to remove excess water. Put the gelatine into the hot mixture, stir to melt. Put the hot mixture over the white chocolate, wait for 2 minutes, then stir slowly until the white chocolate completely melted. Let the mixture cool to 35C before using. Remove the Lime White chocolate mousse from the mould and cover the mousse with White chocolate glaze. Freeze until ready to use. Make the Pate sucree Put the butter into a bowl, stir until smooth. Pour the icing sugar into the bowl, and stir to combine. Pour the egg into the bowl, stir to combine. Put the almond powder into the bowl, stir to combine. Sift the flour and salt into the bowl, stir to combine. Remove from the bowl, and press with the palm of your hand until fully mixed. Cover with plastic wrap and refrigerate for at least 2 hours. Remove from the fridge. Roll into 4mm thickness. Line 6 (8x2cm) tart rings with the pastry, and prick the base with fork. Refrigerate uncovered for at least 2 hours or overnight. When you're ready, preheat the oven to 160C. Bake the pastry for 20-30 minutes or until golden brown. Let the pastry cool completely before using. Make Lime Curd: Put all the ingredients except the butter into a saucepan, place over low heat, stir all the time. Heat until thick. Pass through sieve into a bowl. Place the butter over the curd, let it melt slowly. Stir slowly until smooth, place the plastic wrap directly over the curd and let it cool completely. Melt 15g of white chocolate and brush it over the base of the pastry. Refrigerate for 10 minutes to set the chocolate. Spoon the lime curd into the pastry. Pipe the berry filling over the curd. Place the Lime White chocolate mousse over the berry filling, refrigerate the tart for 2-3 hours (the mousse will defrost). Decorate as you wish before serving. Lime Berry Tart: Lovely tangy tart
Törtchenfieber. Habe ich ja schon länger, aber irgendwie wird es immer schlimmer. Nur zu gut, dass es momentan so warm ist, da komme ich seltener dazu in der Küche zu…
