Things to do with Pate a Choux...and Pastry Cream

Tuesday started a new block and new class for me, pastry techniques. Its an exciting class to be in for more than one reason. Obviously we are building on the skills we learned in baking techniques, beginning to learn decorating (something I’m really not skilled at), but our instructor is amazing. He has worked all over the world and for some jaw dropping people and places. You can tell he is just brimming with knowledge and experiences and he loves to share this information. In just three days of class we have made custards, pate a choux, pastry cream, puff pastry, and began to learn decorating with piping and forming marzipan roses. It doesn’t sound like much there but from those base items we have learned to form different products from them. We are separated into eight teams, so while we each observe the demonstration of the product, several teams are assigned to each.

For instance, from our pate a choux and pastry cream, our class formed four different varieties of desserts. The first two teams were assigned the classic eclairs filled with pastry cream. This is something that will be on our practical to go on externship, so its an important one!

The next two teams were assigned swedish cream puffs. In this dessert, a base is made with the pate a choux and then topped with sugar cookie dough. After it was baked, the teams sliced them in half and filled them with sauteed strawberries and diplomat cream formed from their pastry cream. Diplomat cream is whipped cream and pastry cream folded together.

Another two teams formed paris-brest from their pate a choux. This dessert was made in honor of a bicycle race that used to be held and is supposed to resemble a bicycle wheel. The teams formed a circle with their pate a choux which was topped with crushed almonds. It too was sliced in half after baking but was filled with a mixture of what we would call nutella mixed with their pastry cream and then a ring of whipped cream before the top was replaced.

Finally, my team got a really fun assignment with our pate a choux. We got to make profiteroles which were dipped in caramel, filled with pastry cream, and then formed a small tower out of four and some whipped cream. It then got a drizzle of chocolate sauce. It looked fantastic and for the most part we did well. There was a slight situation with our first batch of caramel and the flame being turned the wrong direction, but try number two was “beautiful.” Our pastry cream we made the day before was also perfect…so perfect it was taken to be used by another group whose pastry cream was too thin to properly finish their dessert. We got theirs in exchange. It was a big woohoo and darn all at once.

Its neat to learn more about the desserts we have been seeing since the start in the dining hall. Often we would get them to try and figure out just what was in them! Now we are quickly learning many of them. I can’t wait to learn more.

Browse Baking and Pastry Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            1 Program(s) Found
            • Dedicated to providing a hands-on, personal approach to education since 1946.
            • Provides associate degrees and short-term certificate programs in business, design, healthcare, and more.
            • Offers alumni free “brush up” classes, allowing graduates to exercise certain skills or software that they may not have used in a while.
            • Gives students many options for campus activities, including intramural sports, drama club, and campus parties.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Accelerated Programs
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found
            • Preparing individuals for career opportunities, technology training, and certifications for the medical, culinary arts, HVAC repair, legal, and cosmetology fields since 1934.
            • Has many lecture classes with a maximum of a 30:1 student to teacher ratio, and most lab classes with a maximum of an 18:1 student to teacher ratio.
            • Accredited by the Accrediting Council of Independent Colleges and Schools.
            • Has locations in Dearborn, Farmington Hills, Lansing, Madison Heights, Roseville, Saginaw, Southgate, Waterford-Pontiac and Wayne-Westland.
            Show more [+]
            • Financial Aid
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]