Product Description

Tartlette: This simple yet delious treat is made of a Pate Sucree

shell baked to profection, filled with a freshly made Pastry
Cream and garnished with fresh fruit and Simple Syrup.

Coffee Cake: A Moist and light cake,

good anytime. Can be made with
cinnamon swirl, chocolate swirl, both or
plain.

Snickerdoodles: These cookies are good anytime

of the year especially for the holidays. They are
baked so that the outside has a light crunch and
the inside melts in your mouth. Also great with a
glass of milk.

Ingredient Description
There are many ingredients that are important in the baking world, but one of the most
important is the egg. Eggs can come in many different sizes such as jumbo, x-large, large, medium, small,
and peewee. The most common or most used would be the large. Large eggs weigh about 1.67oz. 1
ounce would be the egg white and the .67 would be the egg yolk. Eggs can also be purchased as just
liquid yolks, liquid egg whites and whole egg with an extra yolk.

Eggs have eight different functions in baking. One of them is flavor. Eggs are made up of 2 main
parts, egg whites and egg yolks. The egg yolk contain fat (35%) and fat has a lot of flavor. The yolk also
contain lecithin which makes the egg a great emulsifier. Eggs also help with the color of a product.
Usually when it is baked in a product it will help give it a brown-ish color. When we made biscuits in
class we put and egg wash on top which help them turn golden brown. The egg is also a good source of
protein and helps product hold their structure by binding and mixing with other ingredients.

Favorite Product
On day six in class we made tarts which is now one of my favorite things to have. First we toke
Pate Sucree and rolled it out. Once it was to the thickness we wanted, we then put them in pans. It was
important that when putting it into the pan that you did not rip it and that it got pushed down into the
corners. Once that was

done I put it in the oven to

bake and after about 25 to

30 minutes I took it out. The

outside was a nice light

brown color and the middle

was just a little lighter than

the outside. While that was

baking I made the pastry

cream which was hard cause I

was working with eggs and

hot liquid, but I didnt want the

eggs to curdle. Once both

things were done I toke the

pastry cream and filled the

Pate Sucree half way. I then

put it in the cooler for a few minutes then cut some fresh kiwi and strawberries to put on top of the
pastry cream. Five minutes later it was gone.
This is my favorite thing we have made so far because it taste the best by far. I have made a tart
once before for, but I didnt get to eat it. So this was my first tart and I was impressed. I also thought it
was pretty cool getting to personalize it. I got to choose what fruit I put on it and how to cut the fruit.
The freedom of creativity was really something I enjoyed while working with this dish.

Utilization of Product
There are many product made in a bake shop that can be used for several different dishes. One
of the most versatile products we made in class was pastry cream. The pastry cream we made in class
was made up of milk, sugar, cornstarch, eggs, eggs yolks, butter, and vanilla extract. Pastry cream is used
in:

Croquembouche which is a mound of pastry cream filled puffs stuck

together with caramel.

clair a soft log shaped pastry that can also be topped with
chocolate.

Boston Cream Pie which is actually a cake that has

two layers. In between those layers is pastry cream
and then it is generally topped with chocolate.

Zuppa Inglese Cake a classic Italian cake which is very similar to a

trifle.

Fruit Tart which is a cookie like shell filled half way with
pastry cream then topped with fresh fruit.

In conclusion pastry cream is very versatile. I have listed only five things that use pastry cream, but there
are many others such as Neapolitan Easter Pie and etc. In my book it is one of the most important
products made in a bake shop just because you can use it where ever.