September 19, 2017

September 19, 2017

Pate a Choux:

Eclairs:
I feel like the process for mixing the pate a choux was pretty simple. The main critical control point for the paste was to get it to the right consistency. I think the recipe that we had was a little too thin and made it so my eclairs and creme puffs weren't as thick and collapsed easily. Piping out the eclairs was also a challenge because the thin paste spread out more making it difficult to make them all the same size. Besides the fact that my strussel and creme filled eclairs collapsed they tasted great. I filled them with a mix of the pastry cream and orange curd. I also did a few with the chantilly cream. I think it would have been delightful to make a maple pastry cream eclair with the strussel on top.

Cream Puff:
Basically the same procedure as the eclairs and the same outcome. I filled these with the chantilly cream and it went really well.

Muffins:
I WAS SO CLOSE! I almost got a 10/10 on my muffins but I under cooked them by 1 minute. I was so happy that I was able to do a lot better this time. The blueberries didn't bleed too much and they had beautiful color and shape.

WHAT I LEARNED:
Today I learned that sometimes you need to make little adjustments in a recipe to make it turn out correctly. The recipe isn't always perfect!