Prepare Choux Pastries Cerealtech School Of Baking Technology
Price: SGD 546

    Course details

    Module Objectives & Content:

    Upon completion of the module participants will be able to:

    •  Understand the elements required to produce basic choux pastry products.
    •  List and describe the functionality of ingredients used in making choux pastry products.
    •  Calculate choux paste recipe Baker’s Percentage.
    •  Describe the ingredient pre conditioning requirements that apply to choux paste making methods.
    •  Describe the basic mixing method and processing parameters for making choux pastry.
    •  Apply the choux paste making method to produce a variety of choux pastry products.
    •  Pipe choux paste into a variety of shapes onto prepared baking trays at sizes and shapes required by product specification.
    •  Bake choux paste items in suitable hot oven with appropriate oven conditions (stream) to ensure a dry crisp product.
    •  Remove and cool choux pastry cases prior to filing.
    •  Prepare suitable fillings and toppings required to finish choux paste products to an acceptable standard.
    •  Present finished items as per buffet or shop window display.
    •  Evaluate baked and finished items following quality parameters.
    •  Store baked items under suitable conditions.
    •  Produce choux paste items and fillings following standard hygiene and food safety requirements for food production.

    Practical Component:

    Choux Pastry Mixing Methods:-

    Boiled paste, Roux method.

    Choux Pastry Products:

    Éclairs, Cream puff, Choux petite four,

    Paris Brest, St Honore.

    Updated on 08 November, 2015

    About Cerealtech School Of Baking Technology

    CerealTech has since developed to provide necessary specialty services and products to the food industry. However, CerealTech's focus remains the same: to enrich people’s lives with healthier and tastier foods. This also means developing customized training programs for corporate clients to improve standards.

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