REFLECTIVE JOURNALING FOR SMALL DESSERTS & PASTRIES

 

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We’ve made some original size desserts and pastries before this chapter, such as mousse cakes, tarts and so on. But now we making more cute stuff, what’s it about tiny things? Like babies, puppies and kittens, they are soooo cute and sweet, we just want to eat them up!!! Small desserts are no exception. I’m so excited to make our own signature tart and small dessert. Even though there were many mistakes in the process, but I learned a lot from it. Maybe our instructors just waiting us make mistake, so we can remember the knowledge deeply.

My signature small dessert is white chocolate and raspberry mousse cake; the tart is peach almond tart.

  • What did I learn from peach tart and small cake?

For the peach tart, the most important part is the frangipane filling, I over mixed the filling, the recipe book says, “combined the rest of ingredients”, I should stop mixing as soon as I can’t see the ingredient that I just added, but when I checked out the batter, they were too sticky, so I left them continue mixing three more minutes. Yes, baking is a science, even if you baking for years, one small thing you were never thought could make all of the difference in your end results. I noticed that I have to review the basic theory again, and care of every detail. For the mouse cake, I used the chocolate to line the cake, I spend lots of time to temper it, but the result still not good enough, cause our lab is humidity and hot, I tried to us the transfer sheet to give the chocolate a fancy looking, the process was suffer, I almost lost my patience, fortunately, it’s working well, thanks for our instructor encouraged me.

  • What did I learn in particular related to the costing? Were there certain costs that affected my choice of ingredients or design?

I used the seasonal and readily available ingredients, so there certain costs that affected my choice of ingredients and design, for the pear tart, the certain costs are pears, canned pears for filling, and the fresh one to make pear crisps for garnish. I noticed that before you decided to make some goods, you have to calculate carefully, to reduce the waste and cost. If you have some left over, you need to figure out how to transfer to another product, for example we can use the mousse to fill the mousse cup; the crumbs can make the rum balls.

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  • Why did I choose the flavour profiles and combinations that you did?

As I know, pear always pair with almond, it’s nice flavour combination, my pear almond tarts look not good, but everyone said that taste so good; the white chocolate combine with raspberry is excellent too, actually white chocolate can be with variety flavor.

  • What would you change and why?

I got so much valuable experience from this time; I would make some change in the future.
Make sure every product has one costing sheet, which is easy to understand the value of product, also organize clearly.
Practice drawing, a colored drawing can help you to desire the product, a nice desired drawing is a goal to working on, in particular know what will you do step by step.
Scaling exactly right amount, my mousse cake has a jelly top, I used 150 liquid to dissolved 4 jellten sheets, that’s too much, it tests like rubber.
And I also realized that between the dream and the reality is a long way to go, you find a nice picture or recipe that doesn’t mean you can do it nicely. We have to practice again and again!

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