Make Choux Pastry

Make Choux Pastry – This module’s goal is to give students the skills they need to plan, cook, and create a variety of Choux Pastries. Additionally, they will learn how to assess and raise the standard of Choux Pastries.

Course Objectives:

• On completion of the course, learners 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 using 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 specifications
• Bake choux paste items in suitable hot oven with appropriate oven conditions (steam) to ensure a dry crisp product
• Remove and cool choux pastry cases prior to filling
• 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

Products (Practical Component):

1. Eclairs
2. Cream Puffs
3. Choux Petite Fours
4. Paris Brest
5. St Honore
6. Religieuse
7. Sable Cream Puff
8. Coffee Pastry Crème
9. Mirror Glazes & Custard Fillings.

Upon completion of the course, you will receive an SOA (Statement of Attainment) (e-Cert) in Baking.  With this cert you can find more opportunities in Singapore Market.