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Day 38 cookies, cakes, pastries



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  • 1. Cookies, Cakes & Pastries ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 2. Cookies: Creaming Method Drop Cookies • Soft dough, spooned or scooped for baking. • Chunky cookies i.e. chocolate chip, oatmeal raisin Icebox Cookies • Dough is shaped into logs or rectangles, chilled then sliced for baking. • Chocolate chip, pinwheel or checkerboard Bar Cookies • Stiff dough, rolled into a log shape then baked whole • Slice to finish either with glaze or baked twice i.e. Biscotti ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 3. Cookies: Creaming Method Sheet Cookies • Dough or batter pressed, poured or layered in shallow pans • Cut into portions after baking i.e. lemon bars, brownies, pecan diamonds Cut-out Cookies • Firm dough rolled thin then cut out into shapes for baking • Ginger bread, butter cookies, holiday cookies • Decorated after baking & cooling Pressed Cookies • Soft dough piped into decorative shapes using piping bags and tips or cookie press • High egg ratio in dough, i.e. holiday cookies, spritz cookies ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 4. Cookies: Creaming Method Rolled or Molded Cookies • Stiff dough shaped by hand, drop cookie dough may be used for rolled or molded cookies Wafer Cookies • Generally does not use creaming method but mixing methods specific to each cookie • Stencils are used to spread batter thin or dough contains high ratio of fat and spreads thin • Wafer cookies can be shaped while still warm i.e. fortune cookies, tuile, hippon rolls, tulip cups ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 5. Storing Cookies • Do not store crisp and soft/chewy cookies together • Soft and chewy cookies are best baked fresh • Tuile & wafer cookies may lose shape in high humidity Drop, Icebox, bar, sheet cookie • Store dough raw • Bake cookies as needed fresh Cut-out, pressed & wafer cookies • Bake from freshly made dough • Store in airtight containers ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 6. Pâte à Choux – Cabbage Paste Two part cooking method • Prepare batter on the stove cooking to activate starch and form dough • In a mixer with paddle attachment add eggs one at a time Batter should be piped and baked immediately • Bake at high temperature (400° F) to create puff • Turn temperature down (350° F) to dry out ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 7. Pâte à Choux Applications Cream puffs – round, hollow shells • Fill with cream or pastry cream • Top with chocolate, icing or powdered sugar Éclairs – long, hollow cylinders • Fill with cream or pastry cream • Top with chocolate, icing or powdered sugar ChefMichaelScott LeadChefInstructorAESCA Boulder
  • 8. Pâte à Choux Applications Swans – Using cream puffs to form a decorative swan • Pipe thin necks and head in the shape of a ? separately • Cut cream puff in half through equator • Cut top into wings • Fill base with cream and assemble Gougers – savory cheese puffs • Add gruyere or parmesan cheese to batter before baking • Fill with savory components ChefMichaelScott LeadChefInstructorAESCA Boulder