Day 2: Pastry Crust (Advanced Group)



Pastry Crust: A Forgivable and Delicious Dough

Advanced Art of Cooking Day 3 by Alice Korkin


A Beautiful Custard Creation
 

Today the advanced group got to make and experiment with a dough that is very simple but can be made into a sweet and savory dish. This morning the students traveled to the Bissonet Campus for the first time and met Chef Jessica. As soon as they stepped into the kitchen they started prepping the custard dough.

Gloria Cutting the Dough          




Cutting the dough is when you incorporate the chilled butter into your flour mixture. This step is very important to do rapidly because if you let the butter soften the crust won't be as flaky, but still taste as delicious. After we cut the dough, we let it chill in the fridge while we tackled other tasks that needed to be done. 


Sara and Talulah Tempering the Eggs




The groups made two types of fillings for the dough, one being a savory quiche with a choice of their filling, and the other a sweet fruit tart with a custard filling. The students learned how to temper eggs on the first day and used their skills to use today. It's important for the eggs not to scramble and overcook. the students succeeded at their custard and quiche fillings.


Gia's Savory Filling for Quiche



After the fillings were done it was time to roll the dough. This was the most challenging part of the day. The students had to work fast with their hands making sure to not melt the butter and make the dough too soft. If it ripped it wasn't a problem either, since the dough was flexible to work with. When the flour was incorporated it was time to put the dough into the tart shells and start baking it. 



            The process of:

Kneading (Alice)

Rolling (Ira and Alex)


and forming (Sara)
                                                                                
Towards the end of class, while the quiches were taking their time in the oven, the students had to decorate their fruit tarts. They had a wide variety of fruit they could choose from. They put their knife and creativity skills together and created beautiful tarts. They all looked like art, some looking a bit abstract. At the end of the day, everyone was satisfied with the tarts and quiches that were made. Some extras were even made for the staff!

Completed Quiche


Alex and Ira proud of their finished tart!







Sara and Talulah focused on decorating their fruit tart


Emory, Gia, Isa, and Gloria with their fruit tart

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