Blind baking - it usually applies to tart shells. A two-step method requires that the tart shell be partially or completely baked and then cooled before any filling is added. Blind baking is required for tarts in which the filling is not to be baked, or for tarts with fillings that bake quickly or require a low temperature. When the raw shell is simply filled, and the tart shell and filling are baked together, it's a one-step method. This method usually requires a long baking time.
Pâte Brisée - literally translated, it means "broken dough." It's a flaky pastry dough that usually has little flavoring other than salt. It is made of a low-protein flour, or cake flour, fat (cold butter, usually), salt, and liquid (usually water or egg, other liquids may be substituted for flavor and appearance). To make it, we begin by "cutting" or sabléing in the fat into the dry ingredients (flour & salt), until we get a cornmeal-like consistency, the size of dried lentils. Then the liquid is added. The cut-in method can also be done in a mixer fitted with the paddle attachment. To make sure the dough is homogeneous, we fraisage small walnut-sized pieces from the dough and then form a pâton that is chilled and rested.
Pâte Sucrée/Pâte Sablée - Sugared or sweet dough/sandy dough contain sugar. The latter has more. They have a crumbly texture, rather than a flaky texture found in the brisée, because the high sugar content sweetens and tenderizes the dough. They can be made by hand using the same cut-in method as described for pâte brisée. When using a machine, the creaming method can be used. The fat (butter) and the sugar (usually powdered sugar) are worked together in a mixer fitted with the paddle attachment until light and airy. After, the liquid (usually eggs) is added, and finally the flour is added.
Lesson 11
Génoise - It is a classic cake. It has a light, airy texture developed without the aid of leavening agents. It's also known as a whole egg foam cake. For a genoise batter, whole eggs and sugar are mixed and warmed together until the mixture reaches a temperature of 110°F. Then it is whipped until it increases in volume by three times. Then flour, melted butter, and flavoring agent are folded in. The batter is poured into a cake mold and baked in a preheated oven. However, in class our chef instructor showed us a different way to make a genoise. We whipped whole eggs and sugar together in a mixer until the volume had tripled. We added in softened butter, then the flour, while the mixer was still going. We then baked it until (1) the top of the cake had risen, like a souffle, and browned. (2) The side had pulled away from the sides. (3) The center of the cake sprung back when touched. (4) And the skewer came out clean.
Biscuit - It is the second most frequently used foundation cake. It is also an egg foam cake, but this time the eggs are separated. A classic example of a biscuit is ladyfingers. In a mixer, the egg whites and sugar are whisked to make a French meringue. In another mixer, the yolk, flavoring agent, like vanilla extract, and flour, sifted in a little at a time, are whisked to blanchir. If butter is used, add the softened/melted butter to the yolk mixture. The meringue is gently folded in to the yolk mixture, making sure not to lose the volume. The batter is then piped or spreaded onto a parchment-lined sheet pan. It is then baked.
Buttercream - it is a smooth mixture of sugar, fat, flavorings, and egg yolks or egg whites. It is used to frost cakes, or fill various pastry preparations. There are three types: (1) pate a bombe buttercream, which is egg yolks whisked together with hot sugar syrup. Then butter is mixed in with the paddle attachment. (2) Italian meringue buttercream, which uses egg whites instead of yolks. And (3) creme mousseline buttercream, which incorporates pastry cream into the butter.
Sugar syrup - it is used for poaching fruit, making icings, buttercreams, meringues, pate a bombe mixtures, glazes, fondants, and caramels. It's made with sugar and water, heated until the sugar dissolves, or cooked longer to concentrate the syrup. For class, we made simple syrup, which is made by boiling together in equal parts sugar and water. It can then be flavored, frequently with liqueur. We used it to moisten the genoise cake. One thing to note is that sugar syrup, or sugar, can be cooked to several subsequent stages. The sugar gets darker and behaves differently when dropped into cold water. When making Italian meringue, we want the syrup in the soft ball stage.
Turns/Tourage -
Fraisage - it's a step/process in making a pate. To ensure that a tart dough is homogeneous, walnut-sized pieces are removed from the dough and crushed against the work surface with the heel of the hand or with a metal bench scraper. If it's not done quickly, the fat will melt, and the extra working of the dough will develop gluten.
Gluten - it is an elastic network of proteins that is formed when glutenin and gliaden molecules in the flour are moistened with liquid and the dough is worked.
Pâte - it is a dough that is used as a container for filling, like a tart or a quiche. There are several types of pâte. Brisée, sucrée, sablée, feuilletée, and à choux are a few examples.
Sabler - to sabler a dough means to cut fat, usually cold butter, into the starch, usually flour, until it is evenly distributed and reaches a cornmeal-like consistency and roughly the size of dried lentils.
Pâte Brisée - literally translated, it means "broken dough." It's a flaky pastry dough that usually has little flavoring other than salt. It is made of a low-protein flour, or cake flour, fat (cold butter, usually), salt, and liquid (usually water or egg, other liquids may be substituted for flavor and appearance). To make it, we begin by "cutting" or sabléing in the fat into the dry ingredients (flour & salt), until we get a cornmeal-like consistency, the size of dried lentils. Then the liquid is added. The cut-in method can also be done in a mixer fitted with the paddle attachment. To make sure the dough is homogeneous, we fraisage small walnut-sized pieces from the dough and then form a pâton that is chilled and rested.
Pâte Sucrée/Pâte Sablée - Sugared or sweet dough/sandy dough contain sugar. The latter has more. They have a crumbly texture, rather than a flaky texture found in the brisée, because the high sugar content sweetens and tenderizes the dough. They can be made by hand using the same cut-in method as described for pâte brisée. When using a machine, the creaming method can be used. The fat (butter) and the sugar (usually powdered sugar) are worked together in a mixer fitted with the paddle attachment until light and airy. After, the liquid (usually eggs) is added, and finally the flour is added.
Lesson 11
Génoise - It is a classic cake. It has a light, airy texture developed without the aid of leavening agents. It's also known as a whole egg foam cake. For a genoise batter, whole eggs and sugar are mixed and warmed together until the mixture reaches a temperature of 110°F. Then it is whipped until it increases in volume by three times. Then flour, melted butter, and flavoring agent are folded in. The batter is poured into a cake mold and baked in a preheated oven. However, in class our chef instructor showed us a different way to make a genoise. We whipped whole eggs and sugar together in a mixer until the volume had tripled. We added in softened butter, then the flour, while the mixer was still going. We then baked it until (1) the top of the cake had risen, like a souffle, and browned. (2) The side had pulled away from the sides. (3) The center of the cake sprung back when touched. (4) And the skewer came out clean.
Biscuit - It is the second most frequently used foundation cake. It is also an egg foam cake, but this time the eggs are separated. A classic example of a biscuit is ladyfingers. In a mixer, the egg whites and sugar are whisked to make a French meringue. In another mixer, the yolk, flavoring agent, like vanilla extract, and flour, sifted in a little at a time, are whisked to blanchir. If butter is used, add the softened/melted butter to the yolk mixture. The meringue is gently folded in to the yolk mixture, making sure not to lose the volume. The batter is then piped or spreaded onto a parchment-lined sheet pan. It is then baked.
Buttercream - it is a smooth mixture of sugar, fat, flavorings, and egg yolks or egg whites. It is used to frost cakes, or fill various pastry preparations. There are three types: (1) pate a bombe buttercream, which is egg yolks whisked together with hot sugar syrup. Then butter is mixed in with the paddle attachment. (2) Italian meringue buttercream, which uses egg whites instead of yolks. And (3) creme mousseline buttercream, which incorporates pastry cream into the butter.
Sugar syrup - it is used for poaching fruit, making icings, buttercreams, meringues, pate a bombe mixtures, glazes, fondants, and caramels. It's made with sugar and water, heated until the sugar dissolves, or cooked longer to concentrate the syrup. For class, we made simple syrup, which is made by boiling together in equal parts sugar and water. It can then be flavored, frequently with liqueur. We used it to moisten the genoise cake. One thing to note is that sugar syrup, or sugar, can be cooked to several subsequent stages. The sugar gets darker and behaves differently when dropped into cold water. When making Italian meringue, we want the syrup in the soft ball stage.
Turns/Tourage -
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