Diploma Bakery of Pastry - Techniques and Recipes

This article discusses various techniques and recipes used in Diploma Bakery of Pastry. It covers topics such as Entremetier chef, Yule log cake, Joconde sponges, mache texture, storing tart crusts, velvet suede look, advanced tarts, and advanced entremet.

Running head- DIPLOMA BAKERY OF PASTRY
Diploma bakery of pastry
Name of the Student
Name of the University
Author Note

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Answer 1
An Entremetier chef is responsible for preparing hot appetizers and garnishes for soups,
vegetable dishes, pastas and cakes that do not contain any fish or meat. They add décor, flavor,
and majesty to cakes and pastries (Genc). The garnish increases the texture of the food, in
addition to adding contrasting flavor and decorating the food or dessert item.
Answer 2
Gatherings held during the Christmas season, typically feature log cakes, which are
coated with chocolate. The Yule log cake is an elaborate dessert that consists of a sponge filled
rolled cake that is frosted with chocolate butter-cream (Shack, William, and Shack). The frosting
makes the cake resemble a tree bar. The composition of a Yule log cake that makes around 12 fat
slices are stated below-
6 large eggs, 150 grams of caster sugar, 1 teaspoon of vanilla extract, 50 grams of cocoa
powder, ½ teaspoon of baking powder.
In addition to the abovementioned ingredients, the icing requires 175 grams of chopped
dark chocolate, 225 grams of soft butter, 250 ml of double cream, 250 grams of icing sugar and 1
tablespoon of vanilla extract.
Answer 3
Joconde sponges are decorative sponge cakes with almond flavor. They are wrapped
around several layers of cream fillings. After the surface of the cake turns golden brown and the
centre springs back on a light touch, the cake should be carefully dusted with flour on the top
surface. It should be inverted over a baking dish lined with a parchment paper. The non-stick

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mat attached to the cake should be carefully pulled back in order to get the design revealed
(Bodenlos, Jamie and Wormuth). It should be allowed to cool for few minutes and then cut into
desired sizes using ring molds.
Answer 4
Mache texture makes a substance appear as if it is made up of pulp or paper pieces.
Papers that are bound with starch, glue or wallpaper paste impart this texture. Paper mache cakes
and ice-cream cones are two examples.
Answer 5
Storing tart crusts in freezers is not recommended as it becomes too stiff. The cold
temperature of the freezer hardens the dough (Purlis). The dough of the tart crust becomes hard
as a rock and needs to get warmed up. Freezing the tart draws moisture from outside and it
becomes difficult to bake the frozen crusts.
Answer 6
Some considerable amount of water should be heated and used to fill a glass. A long
chef’s knife should be taken and dipped in the glass containing hot water. The water should be
quickly wiped clean from the blade of the knife and it should then be used to cut a slice. The
slice will come out clean and smooth without any uneven surfaces (Faridi, Hamed, and Faubion).
The knife should be wiped off after every cut to get a pristine slice each time. The heat of the
water helps to keep intact all the airy layers. Answer 7
The velvet suede look is used for all cakes and entremets in order to impart it a
contemporary and modern look. This style is generally preferred over wet glacage. The basic

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equipment used for this velvet look is a spray. Generally velvet sprays are used for the flocking
technique where they add a velvety texture to the dessert coatings. The spray disperses small
flavoured drops of coloured cocoa butter and is most commonly used for mousse cakes or
entremets (Wahyuningtias). The major ingredients are therefore cocoa butter and chocolate with
three drop fluidity.
The procedure is stated below-
 The ingredients are measured in the proportion of 40% cocoa butter to 60% chocolate.
 Both the ingredients are heated in the microwave together.
 The mixture is given a stir halfway to mix all the ingredients.
 It is placed back in the microwave for reheating.
It is stirred until a homogeneous and smooth consistency is obtained.
 The temperature of the spray gun is checked. It is suitable for application at a temperature
of 45°C.
 The pre-heated spray gun is taken out of chocolate melter.
 It is immediately poured into the spray container through a sieve.
 The frozen hollow figures of the cake are sprayed with the chocolate mixture with an
upward and downward motion.
 It is finally set at 8°C in the refrigerator for 5 minutes.
Answer 8
3 major components of advanced tarts are as follows-
 Relatively thin tart dough- tart dough are made up of some basic ingredient s such as, fat,
flour, salt and liquids in different ratios. Sugar, lemn juice, eggs and coder vinegar is

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often added to the dough along with baking powder. Ice-cold water is used as the liquid
and the amount of fat incorporated determines the texture of the tart.
 The tart filling- baked fillins contain variations of egg custards where the eggs are
combined with sour cream or cream. Savoury additions such as, vegetables, cheese or
meat are often added to these fillings (Choi et al.).
 Decorations- These form the final component where decorations such as fruits or glaze
add the finishing touches. Some of the most commonly used decorations include jam
glaze, flavored whipped cream, caramel sauce, sugared berries or chocolate curls.
Answer 9
The Yule log cake is a traditional French dessert and also known as Buche de Noel. This
cake is considered as a popular dessert for the Christmas Eve. The name means Christmas log in
French and has been derived from an age-old practice that involved burning of Yule logs. In the
medieval era, the Gaelic Europeans and Celtic Brits used to gather for welcoming the winter
solstice at end of December. These logs would be decorated with pinecones, ivy or holly and
burnt in order to cleanse the air of the events of previous year (Vesna Manojlović). Salt and wine
were alsom added to the logs. The ashes of the burnt log were thought to have great medicinal
benefits and were believed to guard people against evil.
Answer 10
The four major components of an advanced entremet contain the following-
 A chewy brownie base- This is made up of granulated sugar, cocoa powder, flur, baking
powder, salt, butter eggs and vegetable oil.

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 a praliné feuilleté layer- this contains praliné paste, milk chocolate, butter and pailleté
feuilletine (Beranbaum).
 Cremeux- This contains heavy cream, fresh milk, egg yolks, gelatin and granulated sugar
 Mousse- It contains egg yolk, egg white, and simple syrup, dark chocolate cocoa and
heavy cream.

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References
Beranbaum, Rose Levy. The cake bible. Houghton Mifflin Harcourt, (2016): 221-229
Bodenlos, Jamie S., and Bernadette M. Wormuth. "Watching a food-related television show and
caloric intake. A laboratory study." Appetite 61 (2013): 8-12.
Choi, Hyun-Wook, Tracy Harris, and Byung-Kee Baik. "Improvement of sponge cake baking
test procedure for simple and reliable estimation of soft white wheat quality." Cereal
chemistry 89.2 (2012): 73-78.
Faridi, Hamed, and Jon M. Faubion. Dough rheology and baked product texture. Springer
Science & Business Media, (2012):1-29.
Genc, Ruhet. "The Importance of Gastronomy in Tourism Management." International
Interdisciplinary Business-Economics Advancement Conference. 2016.
Nikolić, Vesna Manojlović. "The Role Of Wine In Transition Ceremonies And Certain Holiday
Traditions." Istraživanja, Јournal of Historical Researches 26 (2016): 5-17.
Purlis, Emmanuel. "Baking process design based on modelling and simulation: Towards
optimization of bread baking." Food control 27.1 (2012): 45-52.
Shack, William, and Dorothy Shack. "Cooking in the." Anthropologist'S Cookbook (2012): 67.
Wahyuningtias, Dianka. "The Application of Dragon Fruit Peels as a Dye in Red Velvet
Cake." Binus Business Review6.3 (2015): 375-382.