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sorry im new in pastries and baking ...

post #1 of 5
7/6/08 at 5:13am
Thread Starter 
hi everyone i'm trying to learn how to bake and understand all this before i start making some pastries..still new in kitchen hope to learn more from you guys...

1) how do you know when the pastry cream is cooked?

2) what is custard powder?

3) what is praline?

4) why do we use strong flour instead of soft flour?
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post #2 of 5
7/6/08 at 5:53am
You're gunna get the same response here as you did in this thread

http://www.cheftalk.com/forums/profe...me-urgent.html
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post #3 of 5
7/6/08 at 7:12am
1.) I judge by look, feel, smell and an "internal" sense of time.

2.) Alfred Bird & Sons

3.) One of a larger family of confections. The question is what makes this one different form the others?

4.) We use various flours, or blends of flours, to achieve desired textural or structural results in baked good.
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post #4 of 5
7/7/08 at 8:20am
Thread Starter 
thank you so much..
i really appreciate your reply.
i'll try hard to study more about it..
THANK YOU SO MUCH FOR YOUR GUIDE AGAIN!
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post #5 of 5
7/7/08 at 11:01am
Pastry Cream must come to a boil to cook out the starch. Also cause a gel to form with the starch, cook the eggs and give the cream stability. You can find more info in your text book ~ CIA art and craft of baking, Gisslen, Pastry Chef etc.

Custard powder is a manufacrtured powder like pudding mix.

Praline is a crystalized caramel with pecans or a bon bon/truffle candy.

Soft flour has low protein for cakes and cookies, Strong is for breads.

Here are some questions for you to look up:

What is Gluten?
What is Couveture?
What is a formula for Pastry Cream?
Find three companies that carry custard powder.
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