DesertsDeserts can be divided into two categories

Hot deserts and cold deserts

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Before you can create any desert you have to understand how to make the foundation of the desert, this is the base,

The bases are divided into Pastry which includes Puff Pasty, short

sweet paste and choux Dairy/Egg Based deserts Cake Based deserts

Bases

Puffpastry.co.uk

There are there methods of making Puff Pastry, English, French and Scottish (known as flaky pastry)

The ingredients are the same for each one, the difference is how they are laminated.

Laminations is created by building up layers of dough and fat.

It is when the pastry is placed into a hot oven that the fat will melt and create pockets of steam, it is the steam that will make the pastry rise and create the layers that make it light and easy to eat.

Puff Pastry

The dough is a mixture of strong flour needed to withstand the steam that the fat will create, water, margarine, lemon juice and very cold butter.

The flour, margarine, lemon juice and water are mixed together to make a stiff dough.

The dough must be well worked to develop the gluten which is the protein in the flour, mix until a degree of elasticity is achieved.

The Basic Dough for making pastry

Turnovers Gateaux Pthivier Millefeuilles Jelousie Palmiers Fruit Bands Apple strudle

Types of Deserts That you can make from Puff Pastry

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Is a mixture of soft flour, butter, lemon juice, icing sugar and eggs. Baking powder is optional.

A good pastry should be soft and easy on the palette

This is achieved by selecting the correct strength of flour which should have a low protein content

Overwoeking the pastry can also cause it to become brittle and will cause it to shrink during baking and will destroy the

eating qualities,

Sweet Pastry or Pate Sucree

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A variety of tarts Fruit bands Biscuits to accompany deserts Fruit flans Tartlets

Deserts that can be made from short/sucre pastry

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Choux pastry is a mixture of water, butter, sugar, strong flour and water

The water and fat is boiled in a pan the flour is then added and mixed in whilst still in the pan.

Keep the pan over the heat for 2 mins and toast the mixture continually stirring

Take the mixture off the heat and allow to cool

Add the eggs slowly beating to a smooth consistancy

Choux Pastry

Gateaux St Honre Fritters Profiteroles Eclairs Petit flours

Deserts that can be made using choux pastry

Dessertfirst.type

Dairy based deserts are very popular as they are creamy and easy on the pallett

They can be made from ingredients such as cream, eggs, yoghurt and milk

Dairy deserts and bases can be both hot or cold

Dairy Bases

Ice Creams Brulee Cheese cakes Mousse Panna cotta Marquise Souffle Roulade

Deserts that can be made from Dairy products

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Cake is made from eggs, fat, sugar, flour and some times glycerine is added to keep the cake moist.

Sponge is a fat free mixture that tends to be lighter than a cake base.

In both cases aeration that makes the cake/sponge light and fluffy is acheived by the air that is incorporated during mixing.

Cake/Sponge Based Deserts

Tortens Gateaux Petit flours Fruit flans Trifles Marquis Steamed sponge puddings

Deserts that can be made from cake bases

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