EBPS Day 8: Puff, Puff and Away
I was already in College when I first ate a cream puff. There was an event in our school that time and the HRM students were selling those cream puffs and my fave professor got them for us. Back then, it amazed me how those students my age can make those when all I know was just about computers. I'm a Computer Science Major by the way.
August 10, Saturday.
I'm back with my regular class and I was so excited to see my classmates and share with them how my advance class went.
Today's lesson was all about Pate a Choux or Choux Pastry. It's the dough used for making cream puffs, eclairs, profiteroles and the more sossy ones like Gateau St. Honore and Croquembouche (usually seen at wedding receptions).
Chef Carlo was our teacher for this class. It's the first time the Sat class will be meeting him, except for Anne and I since we already met him in the laminated dough class. We had a brief "introduce yourself" portion before the start of the lecture.
After the lecture, a demo of the cream puffs and eclairs followed. He also did the Gateau St. Honore.
Then it was time to do our own. I punched holes on my baked cream puffs and eclairs.
Cream puffs are one of those pastries that I'll never get "umay-ed". My colleagues and I love the cream puffs (aside from mamon) at Macapinlac Bakery in Tarlac City. Whenever we have a client visit in Tarlac, we make it a point to drop by the bakery and hoard their regular and chocolate cream puffs up to the last stock of the day.
Now I don't have to wait for next client visit. I'll just make them at home and sell them to my colleagues. *Evil grin*
for personal consumption only. =p
August 10, Saturday.
I'm back with my regular class and I was so excited to see my classmates and share with them how my advance class went.
Today's lesson was all about Pate a Choux or Choux Pastry. It's the dough used for making cream puffs, eclairs, profiteroles and the more sossy ones like Gateau St. Honore and Croquembouche (usually seen at wedding receptions).
Chef Carlo was our teacher for this class. It's the first time the Sat class will be meeting him, except for Anne and I since we already met him in the laminated dough class. We had a brief "introduce yourself" portion before the start of the lecture.
After the lecture, a demo of the cream puffs and eclairs followed. He also did the Gateau St. Honore.
cooking the pastry
cream puff dough
eclairs
base of the st. honore
punching a hole on the cream puffs
piping the pastry cream filling inside the baked puffs
caramelized sugar
For the first 10 cream puffs, I tried piping the fillings inside but I felt "bitin" because it easily gets filled. So I just decided to cut everyhting in half.
And made a sandwich. Hehe.
We didn't make the chocolates for the eclairs so we just put caramelized sugars on top.
Here's the finished Gateau St. Honore by Chef Carlo.
And his perfect cream puffs.
Cream puffs are one of those pastries that I'll never get "umay-ed". My colleagues and I love the cream puffs (aside from mamon) at Macapinlac Bakery in Tarlac City. Whenever we have a client visit in Tarlac, we make it a point to drop by the bakery and hoard their regular and chocolate cream puffs up to the last stock of the day.
Now I don't have to wait for next client visit. I'll just make them at home and sell them to my colleagues. *Evil grin*
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