March, the 2nd month

The International Intensive Pastry Program I’m undertaking runs for 5 months, from February to June, 2013. In the second month, the month of March, we have learnt the following skills in the laboratory* :

Feuilletage INVERSÉE: traditional (or normal), pistache et chocolat; tour simple et tour double.

MilleFeuille: Millefeuille traditionnel, Millefeuille with fruit jelly, Millefeuille aux frambroises, Millefeuille chocolat praline, Millefeuille viennois

Creams: pastry cream (creme patissiere), mousselin cream, pâte à bombe, dark parfait

Syrup: Syrup 1260 (sugar : water)

Sponge: Joconde and Genoise

Mirlitons: Mirlitons Parisiens

Puff pastries: Chaussons aux Pommes (apple socks), Chaussons Italiens (Italian socks).

Regional pastry: Kougloff.

Viennoiserie: Croissants, Pain au Chocolat, Pain aux Raisins, Brioche Petit Bon Homme*, Brioche Braid*, Pain au lait, Danish

Pate a choux: Eclairs, Religieuses, Pate a choux.

Macarons: All the flavours: Macarons abricot et safran, Macarons au caramel, Macarons au cafe, Macarons au chocolat, Macarons au citron, Macaron marron the vert matcha, Macarons a la menthe fraiche, Macarons huile d’olive et vanille, Macarons a l’orange, Macarons pistache cannelle, Macarons rose framboise, Macarons a la vanille, Macarons violette cassis.

Petits Fours Secs & Demi-Secs: Langues de Chat, Fours poches, Florentins, Financiers, Eponges, Diamants noisettes, Cigarettes, Biscuit de Reims, Confidences, Croquets noisettes, Biarritz, Baton marechaux Madeleines, Miroirs, Moelleux, Palets de Dames, Palets aux raisins, Sables arlequins ou hollandais, Sables Cannelle, Sables nantais, Sables poches, Tigres chocolat, Tuiles amandes, Tuiles coco.

Tartes: Pierre Herme Vanilla Tarte, Orange Tart

Gateaux de Voyage & Cakes (students do one cake each): Bombes a l’amande, Brownies, Cake au Citron, Cakes aux fruits, Chestnut cake, Chocolate Cake, Chocolate pain de Genes, Congolais caissettes, Conquistador, Dundee cake, English fruit cake, Gateau au fromage blanc (cheesecake), Gateau de Pentecote, Gateau au yaourt, Marbre chocolate, Pain d’epice, Quatre quarts, Raspberrie cake, Saint James, Tea biscuit (check board) and Week-end.

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