Prepare and present gateaux, tortes and cakes hpa. C 07


Produce a variety of sponges and cakes for gateaux, tortes and cakes according to standard recipes and enterprise standards



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1.3 Produce a variety of sponges and cakes for gateaux, tortes and cakes according to standard recipes and enterprise standards

Some classical European standards


Black Forest Cakes:

  • Chocolate sponge cake

  • Cream

  • Kirsch liqueur

  • Sugar syrup

  • Cherrie

  • Chocolate strips and shavings.

Sacher torte:

  • Chocolate sponge, very dense in texture

  • Apricot jam

  • Ganache.

Dobos Torte:

  • White cakes layers, 5

  • Chocolate buttercream

  • Caramel toffee.

Gateau St Honeore:

  • Puff pastry base

  • Choux pastry

  • Crème patisserie

  • Fresh cream

  • Hazelnut flavoured cream

  • Caramel toffee.

Gateau Pithiviers:

  • Puff pastry

  • Almond frangipane cream

  • Egg wash

  • Icing sugar.

Gateau Mille Feullies:

  • Puff Pastry

  • Crème Patisserie

  • Fondant

  • Roasted nuts (flaked Almonds)

  • Boiled Apricot jam.

Buche De Noel:

  • Sponge sheet

  • Buttercream

  • Meringue décor

  • Roasted nuts

  • Liqueur.

Datteltorte:

  • Sweet pastry base

  • Meringue filling with date, orange peel and almond added

  • Whipped cream topping

  • Décor; roasted flaked almonds, or; lemon flavoured icing.

Hapsburger Torte:

  • Hazel nut Sponge

  • Chocolate sponge

  • Chocolate buttercream filling

  • Pistachio and almond filling

  • Apricot jam, boiling

  • Ganache.

As the student studies the history of pastry making from the European cultures they will begin to form their own opinion of each product.

Product will be adapted and modified with time. Product is not made the same way as it was 100 years ago.

Standards will vary. Standards will rise and fall. Good quality will always be good quality.

Cheap will always be cheap.




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