Thursday, October 21, 2010

Fresh Fruit Tart


This week was not my best at bakery class. I tried to show off a little bit by mixing my dough by hand, I was also double-ing my recipe to share with Chef Ian's (my professor). I failed miserably, it was such a big amount of dough that was almost imposible to do it, and it turn out to be one of those doughts that can be made on the mixer with no repercuison. I learned my lesson, I should not always listen to my mother...sometimes but not always. Good side of the story the filling and design on my dessert looked and tasted like perfection.

Eclairs

Last Week at my baking production class we made Eclairs. They were absolutely delicious and not hard to make. Here it's the recipe for everyone who wanted me to share

Milk....................10 1/2 floz
Butter.................5 1/4 oz
Sugar...................1/2 tsp
Salt.......................1/2 tsp
All-purpose flour 51/2 oz
Eggs.......................12 oz

1.- Bring the milk, sugar and salt to a boil over a medium heat, stirring constantly. Remove from the heat, add the flour all at once, and stir and combined well. Return pan to heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan.

2.- transfer the mixture to mixing bowl and beat at low speed with paddle attachment. Begin to add two eggs at a time until smooth.

3.- Pipe the dough and bake.


This recipe is supposed to yield about 2lbs. which believe me, it would be enough for 3 or 4 people. You can always divide everything by half and only do 1lb. It's very important when adding the eggs that you are aware that you might not need all of them or might need more of what the recipe says. It is hard to tell how much each mixture will retain.
The mixture needs to look runny but not liquid.

I will be making them again tomorrow at home, so I'll post pictures to detail the process a little more. For the filling you can do pastry cream, whipped cream, an Italian meringue, Bavarian cream or even salty filling however our recipe did not turn out well so I would share that in another chance.

Let me know how your eclairs turn out, you can do this dough like a cream puff shape(round) or eclair shape (long).

Happy Baking