P E L I TA F E L I C I TA SCUL 127 , 28640 COMMERCIAL BAKING: CLASS ICAL DESSERTS CHEF MICHAEL GESHIK

T H E L E M O N C U R D TA R T I S B A S I C A L LY A TA R T M A D E O F PAT E S U C R E , W H I C H WA S B L I N D B A K E D A N D F I L L E D W I T H L E M O N C U R D . L E M O N C U R D I S A C O O K E D C U S TA R D T H AT I S T H I C K E N E D F R O M T H E E G G S T H AT A R E U S E D . T H E TA R T I T S E L F H A S A N I C E C O N T R A S T I N T E X T U R E S F R O M T H E TA R T A N D L E M O N C U R D . H E R E I H AV E I T G A R N I S H E D W I T H S T R AW B E R RY S L I C E S A N D T H I N LY S L I C E D A L M O N D S .

LEMON CURD TAR T

CREAM PUFFS ARE MADE FROM PATE A CHOUX DOUGH WHICH COULD ALSO BE USED TO MAKE PROFITEROLS, ECLAIRS , AND CROQUEMBOUCHE CAKES. WHEN BAKED WE F ILLED OUR CREAM PUFFS WITH DIPLOMAT CREAM WHICH IS PASTRY CREAM FOLDED INTO WHIPPED CREAM. TO TOP OFF OUR PUFFS WE DIPPED THEM INTO A CHOCOLATE GANACHE, WHICH HELPS ADD ADDIT IONAL FLAVOR.

CREAM PUFFS

F R E N C H M A C A R O O N S E S S E N T I A L S I N G R E D I E N T S A R E A L M O N D F L O U R , P O W D E R S U G A R , A N D A M E R I N G U E . T H E M E R I N G U E I S F O L D E D I N T O T H E D RY I N G R E D I E N T S A N D H E L P S C R E AT E S T H E “ F E E T ” O F T H E M A C A R O O N , A L L O W I N G I T T O B A K E U P WA R D S R AT H E R T H A N O U T WA R D S . T H E M A C A R O O N S H O U L D H AV E A C R U N C H Y O U T E R - L AY E R B U T B E S O F T A N D C H E W Y I N S I D E . I N T H E P I C T U R E S W E H AV E I T F I L L E D W I T H A R A S P B E R RY B U T T E R C R E A M B U T O N E C A N F I L L I T W I T H J A M A N D / O R G A N A C H E .

FRENCH MACAROONS

T O B U I L D T H I S C A K E , W E P U T A L AY E R O F C H O C O L AT E G E N O I S E C A K E O N T H E B O T T O M A N D U S E D L A D Y F I N G E R S A S T H E O U T E R P E R I M E T E R L AY E R O F T H E C A K E . W E T H E N F I L L E D T H E C A K E W I T H A C O F F E E F L AV O R E D , M A S C A R P O N E M O U S S E A N D A D D E D A L AY E R O F L A D Y F I N G E R C A K E I N B E T W E E N T H E M O U S S E . T O C O M P L E T E T H E C A K E W E D U S T E D C O C O A P O W D E R . T H E L A D Y F I N G E R S C A K E A N D J A C O N D E C A K E A R E A B I T S P O N G E Y. H O W E V E R , T H E M A S C A R P O N E M O U S S E I S V E RY L I G H T A N D C R E A M Y.

T IRAMISU CAKE

THE OPERA CAKE WAS NAMED THIS BECAUSE IT BECAME A STAPLE AT OPERA SHOWS. IT IS A LAYERED CAKE OF JACONDE, COFFEE BUTTERCREAM, AND GANCAHE AND IS F IN ISHED OFF WITH A LAYER OF CHOCOLATE GLAZE. THE IDEA OF THE OPERA CAKE IS TO HAVE EACH LAYER BE S IMILAR IN S IZE . THEY CAN BE SER VED AS A LONGER L IKE OR AS A SMALL PET ITE FOUR S IZE AS P ICTURED.

OPERA CAKE

A P P L E S T R U D E L I S A L M O S T L I K E A R E A L LY F L A K E Y A P P L E P I E I N B U R R I T O F O R M . I N S T E A D O F U S I N G A T Y P E O F P I E D O U G H , W E U S E P H Y L L O D O U G H W H I C H C O M E S I N V E R Y T H I N L AY E R S A N D R E S E M B L E S P U F F PA S T R Y. O N E W O U L D P L A C E A T H I N L AY E R O F P H Y L L O D O U G H D O W N , B R U S H I T W I T H M E LT E D B U T T E R , A N D S P R E A D I T W I T H A C I N N A M O N S U G A R M I X T U R E . T H I S P R O C E S S W O U L D B E R E P E AT E D A B O U T 4 T I M E S A N D T H E N A P P L E S W O U L D B E P L A C E D I N T H E T H E M I D D L E A S T H E F I L L I N G . T H E N O N E W O U L D R O L L I T U P L I K E A B U R R I T O A N D B A K E I T O F F W I T H T H E S E A M AT T H E B O T T O M . W E T O P P E D I T O F F W I T H P O W D E R E D S U G A R A N D G A R N I S H E D I T W I T H A P P L E S L I C E S .

APPLE STRUDEL

THIS DESSER T WAS MADE WITH A PATE SUCREE DOUGH AND F ILLED WITH ALMOND CREAM AND TOPPED WITH SL ICED PEARS AND A C INNAMON, SUGAR MIXTURE. POWDERED SUGAR CAN BE DUSTED ON TOP FOR ADDED FLAIR . THE TAR T SHELL PROVIDES A CRUNCHY TEXTURE WHILE THE ALMOND CREAM GIVES IT A SPONGEY TEXTURE WHEN BAKED, AND THE PEARS ADD A NICE FLAVOR.

PEAR ALMOND TAR T

M A D E L E I N E S C A N C O M E I N A VA R I E T Y O F F L AV O R S . I N C L A S S , W E M A D E C H O C O L AT E F L AV O R E D M A D E L E I N E S A N D A D D E D O R A N G E Z E S T F O R A N I C E C O N T R A S T I N F L AV O R S . T H E C H A R A C T E R I S T I C S O F M A D E L E I N E S A R E T H E S H E L L S H A P E O F T H E D E S S E R T A N D S H O U L D H AV E A C R U N C H Y E X T E R I O R A N D S O F T S P O N G E Y I N T E R I O R . A D U S T I N G O F P O W D E R E D S U G A R I S O P T I O N A L . L A S T LY, T H I S D E S S E R T I S B A S I C A L LY A “ C O O K I E ” M A D E O U T O F C A K E B AT T E R .

MADEL IENES

T R U F F L E S A R E C H O C O L AT E G A N A C H E T H AT I S S H A P E D I N T O B A L L S A F T E R I T S E T S . I T I S T H E N T R A D I T I O N A L LY R O L L E D I N C O C O A P O W D E R O R I N S O M E T Y P E O F N U T S . I N C L A S S W E M A D E C O C O A P O W D E R , A L M O N D , A N D C O C O N U T C O V E R E D T R U F F L E S . T H E P R O C E S S O F M A K I N G T R U F F L E S C A N B E A FA I R LY M E S S Y O N E B U T C A N B E AV O I D E D I F Y O U L E T T H E G A N A C H E S E T, U S E A S C O O P E R , A N D T H E N S H A P E I T R AT H E R T H A N P I P I N G O U T T H E G A N A C H E , L E T T I N G I T S E T A N D T H E N S H A P I N G I T.

TRUFFLES

L INZER TAR TS ARE ALWAYS MADE WITH ALMOND OR HAZELNUT FLOUR AND ITS TYP ICAL F ILL ING IS RASPBERRY JAM. L INGER TAR TS ARE NOT L IKE MOST OTHER TAR TS AS IT IS FLAVORED WITH SP ICES SUCH AS NUTMEG, CLOVES, AND CINNAMON. THEY CAN BE MADE SMALL OR AS B IG AS 8 INCHES. TO GIVE IT A NICE LOOK, ONE CAN ADD A LATTICE TOP AS P ICTURED.

L INZER TAR T