Faculty

PSTR-1312 Laminated Dough, Pate a Choux, and Donuts

Stephanie Herrington

Credit Summer 2024

Section(s)

PSTR-1312-001 (81180)
LEC TuTh 9:00am - 9:50am HLC HLC2 1302

LAB TuTh 10:00am - 1:40pm HLC HLC2 1302

Course Requirements

COURSE OUTLINE: (Laminated Dough/Pate a Choux/Donuts & Fritters)

Learn the process of preparation of laminated dough’s (puff pastry, croissant, Danish) and a variety of pate a choux (éclair paste) and fried pastries. Included will be assorted fillings, shaping, cooking and finishing techniques.

**Requirement for this class: Completion of PSTR 1205-Sanitation & Safety, PSTR 1301-Fundamentals of Baking

Readings

This course has been developed to provide first year culinary students with knowledge and skills necessary to produce quality baked goods. This is a course designed to teach basic baking skills.

REQUIRED TEXTS/MATERIALS/SOFTWARE

Textbook (Required):ISBN: 9780470928653
- Mastering the art and craft, Baking and Pastry
- Edition: 3rd
- Publisher: Wiley
Textbook (Optional): ISBN: 97804700095
- The Pastry Chef’s Companion
- Edition: 9th
- Publisher: Wiley

Tool List:

Chef Knife (8” minimum)
3½” Paring Knife
Knife Guards
Instant-Read Thermometer
Vegetable Peeler

∙ Microplane Zester

∙ Set of Measuring Cups

∙ Set of Measuring Spoons

∙ Serrated bread knife

Dress Code:

White Long-Sleeve Embroidered Chef Jacket (ACC Culinary approved jacket.)
Black & White Checkered Chef Pants
White Skull Cap or Chef Hat
White Apron
Black Non-Skid Shoes (Non-Canvas)
Side/Bar Towels - set of 2

Miscellaneous Supplies:

Index Cards for recipes or small notebook for recipes
Sharpie
Pocket Sized Notebook for note taking
Pocket Thermometer

Additional Requirements:

Hair must be restrained under a chef hat/skull cap. Any length that cannot be restrained must be covered with a hair-net under your hat.
Facial Hair must be ½ inches or shorter. Any length longer will need to be restrained with a beard-net.
Jewelry is prohibited from the kitchen during lab; including earrings, rings, necklaces, bracelets, facial piercings, and watches (except for a plain band wedding ring.)
Fingernails must be kept short and unpolished. Artificial fingernails are prohibited and must be removed to participate in labs.

Course Subjects

Date	Class	Lecture	Lab	Lab Recipe
Class 1 Tues. May 28 Lab 1	Go over the syllabus for both classes. Discuss Grand Buffet project	*Laminated Dough:* Start a lecture on laminated doughs and steam as a levenor. *Advanced Pastry:* Lecture on Foaming Method- Warm vs. Cold. What makes a torte? Meringues/Buttercreams	No lab	No lab
Class 2 Thurs. May 30 Lab 2	Pate a Choux p.225 Filled and Assembled Cakes and Tortes p.670-679	*Laminated Dough:* Basic principles of Steam Leavened Dough. Working with Choux Paste in different ways. *Advanced Pastry:* Couverture-What is it and how to work with it. Making Ganache and uses for enrobing cakes & desserts. Start Tortes	*Laminated Dough:* Pate a Choux-Piping various shapes. Snake & swans will be shown. *Advanced Pastry:* Start tortes: Spanish Torte-p.692 Charlotte Royale-p. 682	*Laminated Dough:* 1. Chocolate Pate a Choux-p. 240 2.Croissalant-Chef Recipe *Each student will make a full recipe & pipe out items and freeze raw. We will bake them at a later date. Pipe round & Paris Brest shapes.* 3.Gougeres (Half Recipe) (Note Variation w/Tomato Herb)-p.849 Chef will explain in lecture-(Baked & Fried) *Advanced Pastry:* 1.Spanish Torte(Half Recipe)-p. 305 2.Frangipane Cake Sheet-p. 728 3.Vanilla Sponge (Half Recipe)-288
Class 3 Tues. June 4 Lab 3	Laminated Dough: Puff Pastry: Ordinary, Inverse, Blitz p.226-230 Decor for Finishing p. 978-994	*Laminated Dough:* How puff pastry is created in 3 different ways: Blitz Puff, Ordinary Puff, Inverse (Reversed) Puff *Advanced Pastry:* How to finish torte and decorate. What is enrobing a cake? Create different types of garnishes to finish tortes.	*Laminated Dough:* Prepping various types of puff pastry *Advanced Pastry:* Finish Tortes: Spanish Torte-p.692 Charlotte Royale-p. 682	*Laminated Dough:* 1. Ordinary Puff Pastry-p. 244 2. Blitz Puff Pastry-p.247 3.Inverse Puff Pastry (Half Recipe)-p. 246 *Each team will make a full recipe. Chef will demo Chocolate Puff Pastry & Garlic Puff Pastry-p. 231 Advanced Pastry: 1.Med. Ganache-p.483 2.Bavarian Cream-p.450 (1/4th recipe) (Each team can pick puree flavor.) Vanilla Sauce & Simple Syrup will be provided
Class 4 Thurs. June 6 Lab 4	Laminated Dough: Croissant & Danish Chocolates and Confections p.904-925	*Laminated Dough:* Creating Laminated Doughs with yeast *Advanced Pastry:* Creating molded chocolates and shaping chocolates.	Prepping Danish & Croissant Making molded chocolates and hand chocolates.	*Laminated Dough:* 1.Croissant-(Half Recipe)-p. 248 2.Danish Dough-(Half Recipe)-p.249 *Each team will make a full recipe. Dough will be held in the freezer for later use.* *Advanced Pastry:* 1. Seville Ganache-Chef Recipe (Molded) 2. Caramel Ganache-p.927 3. Rochers-p.936 & Almond or Hazelnut Dragees-p.935 (Have these recipes written and we are going to set-up 2 stations so everyone can rotate and get hands on making these two easy but delicious chocolates!!)
Class 5 Tues. June 11 Lab 5	Fried Pastries p.830 Frozen Desserts p. 556-565 Ice Creams/Sorbet	*Laminated Dough:* Various fried pastries. Safety working with a deep fryer. *Advanced Pastry:* Learn the process of making ice cream and sorbet. Working with an ice cream machine and what creates overrun.	Cannoli’s Fattigans-Type of cookie Viennoise Savory Churros Cake Doughnuts	*Laminated Dough:* 1.Cannoli Shells (x2)-Chef Recipe 2.Fattigan (x2)-Chef Recipe 3.Viennoise (x3)-Chef Recipe 4.Savory Churros (x2)-p. 852 5. Cake Doughnuts (x2)-p. 760 One recipes will be assigned to each team by Chef. Class will then rotate in stations to get hands on for each item. Chef will prepare Cannoli Filling Ricotta Cannoli Filling *Advanced Pastry:* 1. Praline Ice Cream-p.568 2. Coffee Cardamom Ice Cream-p. 570 (Make the base but we will run this through the machine and not by the directions in the book.) 3. White Chocolate w/Raspberry Swirl Ice Cream-p.567 (Rasp. Coulis for the swirl -p.503 (½ recipe use puree) 4.Raspberry Ice Cream w/Chocolate Swirl-p.574 (Chocolate sauce-p.500 (½ recipe.) 5. Walnut Praline Ice Cream-p.580 *Each team will also make a sorbet flavor choosing a puree and the chef will show technique for creating a recipe using an egg.*
Class 6 Thurs. June 13 Lab 6	Savory Baking (p.820-833) Puff Pastry Items Individual Pastry (p. 764-767) French Pastry-Start	Options for savory cooking that utilizes puff pastry for different courses. Sweet applications with puff pastry	Creating various savory puff pastry items.	*Laminated Dough:* 1.Herbed Potato Pastry- (½ recipe) p. 838-Use ordinary puff pastry for this application 2.Petit Bouche Duxelles-(½ recipe) p. 844-Use the inverse puff for this application. 3.Palmiers w/Prosciutto-p. 854-Use ordinary puff pastry for this application *Advanced Pastry:* 1. Strawberry/Rasp. Mille Feullie-p. 782 (Prepare sheets & Diplomate Cream p. 452. Chef will give different directions for assembly and finishing.) 2. Paris Brest w/Praliné Mousseline-p. 449 3.Hazelnut DacquoisePraline Mousseline-p. 814 Each team will make a full recipe for completing the above recipes. 5. Cream puff *Each team will make a full recipe for completing the above recipes:* Pastry Cream-p.417 & Italian Buttercream-480
Class 7 Tues. June 18 Lab 7	Breakfast Pastry (p.732-735) French Pastry-Finish	Working with Danish Dough creating different fillings & shapes	Making fillings for Danish. Today’s lab will be focused on shaping with Danish Dough	*Laminated Dough:* 1. Cheese Filling-p.1066 2.Apple pie filling-p.628 (x2) Cook the apple filling then cool down on a sheet pan. 3. Orange Rosemary Pastry Cream-p.417 4. Cherry Filling-p. 629 (¼ recipe) 5. Chocolate Filling-p. 1067( x2) Recipes will be done in teams then students will work independently with their danish dough.* *Advanced Pastry:* Assemble all the pastries and present a small buffet.
Class 8 Thurs. June 20	*Midterm*			No Lab
Sat. June 22	*Leave for Italy!!*
Wk 1 in Italy June 24-28	*Class 9-12 (Classes 1-4)*
Wk 2 in Italy July 1-5	*Class 13-17* *(Classes 5-8)*
Tues. July 9	*Requisitions due at noon!!* Work on Grand Buffet Project & presentation	Student requisitions must be emailed by noon.. Must be compiled into one list.	Rest!!	No Lab
Class 13 Thurs. July 11	Final Exam Student Presentation for menu choices for Grand Buffet	No lecture		Student production day
Class 14 Tues. July 16	Student Production for Grand Buffet	No lecture		Student production day
Class 15 Thurs. July 18	Student Production for Grand Buffet	No lecture		Finish production. Buffet set-up for guests by 12:15pm.

Student Learning Outcomes/Learning Objectives

COURSE OBJECTIVES:

Upon successful completion of the course, the student will be able to:

Knowledge Based:

Identify and explain baking terms, ingredients, equipment and tools.
Employ safe food handling practices using contemporary guidelines

Skill Based:

Scale and measure ingredients.
Function of ingredients used in the production of leavened dough
Working with various hand tools and equipment to create laminated dough
Basic piping skills of working with a plain and star tip for Pate a Choux Paste

Course Learning Outcomes:

The importance of proper chilling and handling of laminated dough for production and storage.
Different techniques for finishing products before and after baking.
Importance of correct procedure for using a proof box for laminated dough and yeast dough.
Understand the correct procedure for cooking Pate a Choux Paste.
Creating variations of filling from Pastry Cream and cooked fruit fillings.
Learn different types of shapes from piping and hand cutting for savory and sweet pastries.
Understanding proper shelf life for products that are prepared and stored in the freezer and used for later use.
Students will be able to operate a commercial fryer for set-up, safety in use and cleaning.
Working in a limited space independently as well as in a team.

Office Hours

W 11:30 AM - 2:00 PM HLC 2.1317.01