Yesterday the menu in the Wednesday evening Pastry II class consisted of two desserts: Banana cream pies and chocolate cream pies. The components of the banana cream pies were a blind baked pie shell, vanilla pastry cream, diced banana, creme chantilly and thinly sliced bananas glazed with apricot glaze for the garnish. The components of the chocolate cream pies consisted of a blind baked pie shell, chocolate pastry cream, creme chantilly and for the garnish- dark chocolate decorations made by the steward Cha.
The trigger ingredients for the pies were gluten, eggs, butter, milk and cream. Both of these desserts would be great to put on a menu because they provide two very different flavor options to give guest choices to choose from. Instead of serving slices of this dessert however, I would prefer to create individual portions for neater plating.
The bakers for the day, Brady and Lina made puff pastry which is mis en place for next week’s class. They also produced Portuguese sweet bread which baked beautifully.
During class we went to introduce ourselves to the dining room staff. I am looking forward to a great semester working with the dining staff to serve the guest visiting the Janet Lefler Dining Room.
Kristen bagging Portuguese bread
Chocolate Cream pie with chocolate garnishes made by the steward
Alison covering the banana cream pies with creme chantilly
Completed chocolate cream pies
great job, and great example to assist the rest of us when its’s our turn to be chef’s for the day!
chefs*
Thank you Lee-Anna! Yes, this is just an example of what I will be looking for. It should be posted to The Open Lab midnight on the Friday after you are chef. You can also find more details on what to post in the syllabus under “Chef responsibilities”.