READ YOUR INSTRUCTIONS CAREFULLY! YOU ARE ALL EXPERIENCED ENOUGH IN THIS CLASS TO DO THIS INDEPENDENTLY!
Please review the link below. You are about to try a more advanced choux pastry and caramel creation ... a croquembouche decorated with spun sugar.
Team 1: Micheal, Eugene, Husna and Sam. MICHEAL is the team leader. He will assign tasks.
Team 2: Gachelle, Kath, Arlet, Alex. ARLET is the team leader. She will assign tasks.
1. TOGETHER, RESEARCH how to make/form a croquembouche. You will use MY choux paste and pastry cream recipes. SINGLE RECIPE will be enough.
2. You're going to use the IPADS to make a video of the process and the results of your project to post on your blog! Choose a videographer who will be responsible for taking photos and video during the next three days. They should keep their hands on IPAD and not FOOD!
Day 1 (Friday April 25). Make cream puffs. PREP pastry cream. Take video or photos during the process to show it.
Day 2 (Wednesday April 30) Make pastry cream. Take pictures or video. Test out spun sugar. Plan how to decorate your croquembouche.
Day 3 (Thursday May 1) Fill, dip and put together your croquembouche! Take video and photos throughout. Next week you will edit your video and post on your blogs :)
click here for instructions to make spun sugar REMEMBER CARAMEL IS VERY VERY HOT!!!
You will be marked based on the same or a similar rubric as the last project. You will write a reflection on your blog, as well as posting your video.
Did you READ and UNDERSTAND all the instructions? Now go ahead and have fun :)
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