Learning objectives of this chapter include: Explain management considerations surrounding the selection and procurement of processed produce and other grocery items, identify the selection factors for processed produce and other grocery items, including government grades. | 18 Individual Pastries Copyright ©2016 The Culinary Institute of America. All rights reserved. TARTLETS • Tartlets are prepared using the same principles of large pies and tarts. • Made using short dough or puff pastry. • Filled with combinations of: – Fresh or poached fruit – Nuts – Chocolate ganache – Custard Copyright ©2016 The Culinary Institute of America. All rights reserved. TARTLETS (CONT’D) Poached Fruits • Fruit should be firm enough to hold its shape. • The more sugar used, the firmer the fruit will be. • Poaching liquid maybe reduced and used as a sauce. • Bring liquid to a simmer, reduce, and poach until tender. Copyright ©2016 The Culinary Institute of America. All rights reserved. LAYERED PASTRIES AND ROULADES • Layered pastries are composed of cake or pastry that is baked as sheets and then layered or rolled with a filling. • Sliced into portions. • Roulades are made from a flexible sheet of cake that is spread with filling, rolled, decorated, and sliced into portions. – Easy to prepare and can be made ahead. Copyright ©2016 The Culinary Institute of America. All rights reserved. PASTRIES FORMED IN MOLDS • Pastry components can be formed using molds. • Mousse, Bavarian cream, and other stable creams are common. • Materials are flexible silicone molds, cups, bowls, and small containers. Copyright ©2016 The Culinary Institute of America. All rights .
