1. Variation of chocolate
• Coverture chocolate
• Converture has to be temper – high class
• Tempering 50 degree
• Compound chocolate
• Cocoa , vegetable fat and sweetners
• 46-50 degree
2. Ganache
1.Cream is boiled then add chopped chocolate
2.1 part of cream and half part of chocolate
3. Mixture cool then whipped to creamy
consistency
4. Used for filling the cake
3. Truflle
• Cream brought to boil then add chopped
chocolate
• 1 part cream and 1.5 part of chocolate
• Truffle sets into a dark creamy paste.
4. Choux pastry
• Means cabbage
• Consistency in between dough and batter
• Could be savory and sweet
• Baked for pastry and fried for potato savory
• Pastry product like eclairs, profiteroles
5. Ingredients in choux paste
• Flour-strong flour
• Fat-butter
• Liquid-water and egg
• WBFE
• 2:1:1:2
6. Making choux paste
• Step 1 – place fat and water and melt
• Step2-add sieved flour. Then make panada
• Step3-add eggs into the panada at 60 degree
• Step 4-piped immediately
• Step5-bake at 200-220 degree C
• For first 10 min then 170 for 12-15 minutes
7. Creams used in pastry
• Crème anglaise – cooked custard of milk,
sugar and egg yolk
• Crème caramel-poached custard with
caramelized sugar
• crème ciboust-pastry cream mixed with
meringue
• Crème chantily-cream with 40% fat +castor
sugar+essence
8. • Caprice cream-whipped cream without sugar
meringue is added
• Butter cream- unsalted fat and icing sugar(1:2)
9. Marzipan
• Paste composed if almonds and sugar
• More almonds and less flavor – better
marzipan
• Used to make flowers, fruits
• Dough like texture
• Used as a filling also
10. • Nuts-without -skin
• Sugar-refined sugar
• Water-121 deg cel
• Liquid-helps to avoid crystallization of sugar
11. Making procedure
• Blanch the almonds
• Combine sugar,water, liquid glucose
• Remove from fire than add coarsely ground
almond
• Grind the mixture into paste
13. • Poured fondant is a cream confection used as
a filling
• or coating for cakes, pastries, candies, or
sweets.
14. • Rolled fondant or fondant icing, which is not
the same material as poured fondant. It is
commonly used to decorate wedding It
includes gelatin and food-grade glycerin,
which keep the sugar pliable and creates a
dough-like consistency. It can also be made
using powdered sugar and melted
marshmallows. Rolled fondant is rolled out
like a pie crust and used to cover the cake.
This gives the cakes a smooth appearance.
15. Demand
Fondant is popular on many reality television
shows, including Ace of Cakes, Ultimate Cake
Off, and Cake Boss. These shows usually
consist of complex cake structures with
fondant.
• With the increased popularity of such reality
shows, fondant has become a more popular
way to decorate cakes. Also, many people
want a cake like they see on the show.
16. Types of custard
• Basic custard-milk,egg,sugar-
• 1 litre milk+200g sugar+10 whole egg
• Crème anglaise- egg yolk is used instead of
whole egg
• Sabayon-egg yolk+sugar+ few tbps milk
17. Pastry sauces
• Puree based- fruit puree,coulis
• Custard based
• Chocolate based
• Cream based-caramel, butterscotch,reduced
cream
• Misc-reduction of juice
18. Flavoring used in sauce
• Salt
• Acids
• Extracts
• Herbs
• Essential oil
• Essences
• Blended flavour
• Fruit paste
• Spirit and liquers
19. Common faults
• Lack of flavor
• Too strong flavor
• Starchy flavor
• Too thin
• Sauce ferments
• Incorrect colour
20. Creaming
• Mixing food with high fat
• Incorporates air
• mechanical or manual
• Butter and sugar
• Used for icing cake
