4/3/08

Heny Sison - Baking and Pastry Lesson 3

Chef Pixie Sevilla
Lesson Plan: Pate A Choux
Description: Profiteroles, Eclairs, Paris Brest, Croquembouche, Pastry Creams, Creme Pralinee, Fondant Glaze, etc.

Today was all about Pate a Choux, basically a non yeasted dough that is prepared hot or on the stove, then baked. It was here that we finally got to choose our groups. And since I got along already with the two guys, I decided to pair up with them only because I don't want drama. You know how girls can get and so with the guys, I thought it would be even keeled and drama-less. Besides we owe it to another vice that united us together....cigarettes. During lunch breaks we found that the three of us where the only ones who smoked. Our friendship was meant to be! Oh joy!!

In our group we had to make some variants and different types of cream to pipe. It was also here we started to learn each others quirks fairly quickly. We divided each of what we had to make and then in the end helped each other out if we had time. The dynamics of our group actually worked well and as I suspected, we were three of a kind with three of a mind.