I'm studying the Grand Diplome at Cordon Bleu in London

Posts tagged ‘Pâte Brisée’

Day 14 – Chocolate Tart and Lemon Tart – Thurs 2nd Feb

Towards the end of the week and back to Patisserie.

Chef Graeme took us for the demo and practical today. He gives a lot of explanation of what he is doing and information around it, so I ended up taking lots and lots of notes. He is also very attentive in the practicals and commented on every stage with each student.

The focus today was pate brisée, which is the same pastry we used for Quiche Lorraine earlier in the week, and using it to make tarts.

The pate brisée was made in same way as for the quiche and the chef used it to make a Tarte au Citron and a Tarte au Chocolate.

While the pastry cases were being baked blind, the chef made the lemon curd. This a mixture of eggs, sugar, lemon zest and lemon juice heated over a bain marie until it thickens. Then it was poured onto a tray and refrigerated to cool.

Some julienne of lemon rind was prepared to decorate the tart. Some peel was finely cut into julienne, blanched 3 times to remove the bitterness, then simmered gently in a sugar syrup to candy it.

The lemon curd for the tart was to be covered in italian meringue. Italian meringue is stiffly beaten egg whites to which a sugar syrup, boiled to the soft ball stage, slowly dribbled in while whisking. This means the meringue does not need any further cooking but can be piped easily.

Once the pastry was baked and cooled, the lemon curd was spread into the case and then the meringue was piped on top using a St. Honoré nozzle, which is a round nozzle with a v cut up towards the back. This creates an effect of ridges when piped.
Once piped, the meringue was lightly glazed with a blowtorch, and then the candied julienne arranged on top:

For the chocolate tart, melted chocolate, butter, eggs, egg yolks and sugar was mixed together, poured into the pastry case and baked in the oven.

Once baked and cooled, it was decorated with raspberries, cocoa and chocolate curls:

In the practical the pate brisée was straightforward.

While it was chilling we peeled, zested and juiced the lemons and cut the julienne.

The sugar, lemon juice and zest were warmed over the bain marie to dissolve sugar, while the julienne was blanched and then simmered.

The eggs were whisked and added to the lemon juice and heated on the bain marie, stirring continuously, until thick, then cooled.

The meringue was next. The sugar syrup was cooked to soft ball and poured slowly into the whisking egg whites and left to whisk until cool.

The curd was spread into the pastry case, the meringue piped on top, glazed with a blowtorch and the julienne arranged on top.

Quite a few tasks to do in the time allowed, but a good tart created and I ate half of it as soon as I got home. Yummm.

Day 11 – Quiche Lorraine – Mon 30th Jan

This week sees some overlap between the cuisine and patisserie lessons as both are covering some types of pastry.

Today we learnt about Pâte Brisée and Pâte Sucrée and watched the chef use them to make a quiche and a tart respectively. The Demo was given by chefs Eric and Gilles.

Pâte Brisée is shortcrust pastry and Pâte Sucrée is a similar pastry but is sweeter and is made by a slightly different method.

The chef made the Pâte Brisée first. Flour and salt were sifted into a bowl and the cold butter cut into small dice and rubbed into the flour. A well was made in the centre and an egg and a little water was added. It was mixed to form a dough and was kneaded briefly, then formed into a ball, wrapped in clingfilm and rested in the fridge for 30 minutes.

Then he made the Pâte Sucrée. The method for this is more like making biscuits rather than pastry. The butter and sugar were creamed together, then egg yolks, lemon zest and salt were added and mixed in. Finally flour was added and incorporated. As with the Pâte Brisée, it was then rested in the fridge. 

The Pâte Brisée was then rolled out to about 3 mm thick and used to line a flan ring on a baking sheet. Once trimmed to fit, it was baked blind with baking beans in the centre to stop it rising. After about 15 minutes, the baking beans were removed and the pastry returned to the oven to make sure the centre was cooked.

Meanwhile some smoked bacon was blanched in simmering water, cut into small dice and fried for a few minutes to release some of the fat.

Once the pastry case was cooked, the bacon was scattered over the bottom, gruyere cheese was sprinkled over it and a mix of egg, milk and cream, seasoned with nutmeg, salt and pepper, was poured into the case and returned to the oven to cook until set.

The Pâte Sucrée was also used to line a flan ring and baked blind. Then it was filled with creme patissiere, covered with some fresh fruit and glazed.

Here are pictures of the chef’s quiche and tart:


In the practical, with chef John, we were just making the Quiche Lorraine.

I’ve made lots of quiches and tarts in the past so this wasn’t a difficult practical for me but it was interesting to use the techniques we saw in the demonstration. My quiche came out very well and the chef commented that it was a very good quiche and used it to demonstrate its good points to my classmates, so I was pretty pleased.

It didn’t last long once I got home and tasted wonderful, but here is a picture taken before it got munched:

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