ShabbyAckelford
Assistant Cook
Hi all! I'm newly registered, however I've come poking around several times. It seems I can always find what I'm looking for, so I've come for advice.
I'm currently in culinary school, and I'm in a pastry class right now. It's really just the beginning basics, but I love it so much. I learn so many new things every week. Anyway, we have a big project coming up in the next month, and we are starting to plan for it right now. We have to make 2 kinds of custard- stirred and baked, a pie, a cake, and then use laminated dough in 2 different shapes with 2 different fillings. They need to be really good quality.. something you would buy in a bakery or order at a nice restaurant. We can combine 2 of the main categories (i.e. I'm doing puff pastry folded into a [FONT="]feuilletèe filled with lemon curd- which covers stirred custard and one of the laminated doughs), or do them all separately. We have time before hand to make some of the items, so my puff pastry has been made in a previous class and frozen.. I'll make my cakes and freeze them in a couple of weeks so all I have to do is decorate them. You get the point. Then we have to make time to finish the products. Obviously I can't make dulce de leche and freeze it weeks before. It needs to be made and used immediately. Here's the kicker- we have three 4-and-a-half-hour session to do it all. It helps us learn to budget our time and plan.
Ok, so now that you guys know the basics.. any ideas for a baked custard? Haha. It seems like everyone is doing [/FONT][FONT="]crème brûl[/FONT][FONT="]è[/FONT][FONT="]e or a cheesecake. I wanted something different. [/FONT][FONT="]Even just a unique flavor for ones of those! [/FONT][FONT="]I've been searching books and the internet for ideas, I just can't get happy. While I've been baking for as long as I can remember, custards aren't my thing. I really don't know that much about them. I need something that is do-able in a couple of hours (I'll probably make whatever it is in an individual size so that it will chill faster) and not something that will confuse the bageebees out of me. So... help? Really, any ideas to get my down the right path would be appreciated!
Thanks so much! And sorry this is so long![/FONT]
I'm currently in culinary school, and I'm in a pastry class right now. It's really just the beginning basics, but I love it so much. I learn so many new things every week. Anyway, we have a big project coming up in the next month, and we are starting to plan for it right now. We have to make 2 kinds of custard- stirred and baked, a pie, a cake, and then use laminated dough in 2 different shapes with 2 different fillings. They need to be really good quality.. something you would buy in a bakery or order at a nice restaurant. We can combine 2 of the main categories (i.e. I'm doing puff pastry folded into a [FONT="]feuilletèe filled with lemon curd- which covers stirred custard and one of the laminated doughs), or do them all separately. We have time before hand to make some of the items, so my puff pastry has been made in a previous class and frozen.. I'll make my cakes and freeze them in a couple of weeks so all I have to do is decorate them. You get the point. Then we have to make time to finish the products. Obviously I can't make dulce de leche and freeze it weeks before. It needs to be made and used immediately. Here's the kicker- we have three 4-and-a-half-hour session to do it all. It helps us learn to budget our time and plan.
Ok, so now that you guys know the basics.. any ideas for a baked custard? Haha. It seems like everyone is doing [/FONT][FONT="]crème brûl[/FONT][FONT="]è[/FONT][FONT="]e or a cheesecake. I wanted something different. [/FONT][FONT="]Even just a unique flavor for ones of those! [/FONT][FONT="]I've been searching books and the internet for ideas, I just can't get happy. While I've been baking for as long as I can remember, custards aren't my thing. I really don't know that much about them. I need something that is do-able in a couple of hours (I'll probably make whatever it is in an individual size so that it will chill faster) and not something that will confuse the bageebees out of me. So... help? Really, any ideas to get my down the right path would be appreciated!
Thanks so much! And sorry this is so long![/FONT]