The art of pastry making

The Academy of Pastry Arts provides a pastry program to churn out budding pastry chefs and entrepreneurs

ByIANSlife Features

November 19, 2019 (IANSlife) Most people who want to excel in the art of pastry making chose to go to Europe in order to train in award winning programs. However, The Academy of Pastry Arts – a pastry school of international repute with schools in six Asian cities including Delhi NCR, Mumbai and Bangalore – brings French dessert education to Asia.

It offers a well designed pastry program which aims at churning out budding pastry chefs and entrepreneurs.

Till recently, anyone who wanted to become a chef had to enroll in three/four years Bachelors of Hotel Management course. But at the Academy of Pastry Arts (AOPA) students can specialise in nine months time.

Chef Alisha who is a trainer at the academy says: “We are training students to become industry ready and hence, the hands on training plays an important role. Each student has to make their own product and has to spend 40 hours in a week and do practicals, as when they go to industry, they do not feel strange. Skills that are imparted are so high that our students have represented the country in the World Junior Pastry Cup, Italy twice.” Founded by Chef Niklesh Sharma, the academy boasts of a skilled team of pastry chefs who represent India in most of the national and international competitions like the World Pastry Cup 2017 held in France and Asian Pastry Cup 2016 in Singapore.

“As love is to express, product quality is to experience. Academy of Pastry Arts is one of the best and renowned pastry schools around the world... providing you the best experience of French desserts and many more delectable products,” said a student at AOPA. And if you want to try out some of pastries, cakes or macaroons prepared by the students of AOPA head over to Enchante in Khan Market. They also deliver in Gurgaon.

Here are two recipes shared by the AOPA to see if you've got what it takes to become a pastry chef.

CHOCOLATE RASPBERRY TART

Preparation time 30 mins

Cooking time 35 mins

Total time 65 mins

Portion/size

Sugar Dough 1 recipe

Ingredients Quantity (Gr)

Flour 250
Butter 175
Cocoa Powder Callebaut 25
Icing Sugar 100
Eggs 50
Total 600

Procedure

Mix flour, butter, and cocoa powder until the flour reaches a sandy texture (rub-in-method).
Add icing sugar and eggs and knead until it formed A dough.
Rest in the fridge for 1 hour.
Bake in a tart ring at 170°C for approximately 20 minutes.

Flourless Chocolate Sponge 1 recipe

Ingredients Quantity (Gr)

Egg Yolk 150
Egg White 200
Sugar 240
Cocoa Powder Callebaut 75
Total 665

Procedure

Whip egg yolk and 60g of sugar until thick and fluffy.
Make a meringue with the remaining sugar and egg whites.
Fold cocoa powder into yolk mixture.
Fold in meringue carefully and bake in a ring.
Bake at deck oven at 170°C for approximately 20 minutes.

Raspberry Jam 1 recipe 4 students

Ingredients Quantity (Gr)

Ravifruit Raspberry Puree 250
Sugar 125
Glucose 125
Sugar 50
Pectin 2.5
Lemon Juice ¼ nos
Total 552.5

Procedure

Boil raspberry puree, glucose, and 125g sugar.
Mix another 50g of sugar with pectin and pour over simmering raspberry mixture.
Continue cooking until 104°C and add in lemon juice.
Quickly transfer to another cold container.

Chocolate Chiboust 1 recipe 4 students

Ingredients Quantity (Gr)

Milk 200
Whip Whipping Cream 100
Egg Yolk 140
Custard Powder 16
Gelatin 9
Egg White 200
Sugar 200
Callebaut Dark Chocolate Madagascar 67% 325
Total 1049

Procedure-

Dissolve gelatin with cold water.
Boil milk and cream, pour over the premixed yolk and custard powder and then mix well.
Bring the mixture to boil again (like to make pastry cream).
Add in gelatin into the warm pastry cream.
Make a swiss meringue with egg white and sugar (Bain-marie egg white and sugar until 65°C).
Fold meringue into pastry cream; lastly, fold in melted warm dark chocolate.

Finishing

Spray with a mixture of 50.50% dark chocolate and cocoa butter with a small amount of red color, garnish with round choc decor disc.

MODERN FRENCH PASTRY PETITE ANTOINE

Preparation time 30 mins

Cooking time 35 mins

Total time 65 mins

Portion/size

Rectangular Rings Praline Feulletine (1 recipe for 2 nos rectangular ring)

Ingredients Quantity (Gr)

Callebaut Praline Paste 150
Dark Chocolate Callebaut Madagascar 67% 50
Feulletine, rice crispy, corn flakes 130
Total 330

Procedure

Melt chocolate and praline paste together.
Add in feulletine and mix gently. Pour in appropriate moulds and refrigerate.

Hazelnut Dacquoise ( 1 recipe for 2nos rectangular ring)
Ingredients Quantity (Gr)

Egg White 87.5
Granulated Sugar 32.5
Hazelnut Powder 75
Powdered Sugar 75
Roasted Hazelnut 15
Total 285

Procedure

Whip egg white and granulated sugar into meringue.
Fold in hazelnut powder and powdered sugar.
Spread on the silpat sheet and sprinkle with roasted hazelnut.
Bake at 180°C for approximately 20 minutes.

Ganache Moelleuse ( 1 recipe for 2 nos rectangular ring)

Ingredients Quantity (Gr)

Milk 150
Egg Yolk 48
Whipping Cream 150
Sugar 48
Dark Chocolate Madagascar 67% 210
Total 606

Procedure

Make an Anglaise with milk, egg yolk, sugar and cream.
Mix the Anglaise into melted dark chocolate at 60°C and pour into desired frame.

Milk Chocolate Chantilly (1 recipe for 1.5 nos rectangular ring)

Ingredients Quantity (Gr)

Whipping Cream 200
Milk Chocolate Callebaut 823NV 33.6% 140
Total 340

Procedure

Boil up the cream; pour slowly into the milk chocolate and keep overnight in the chiller.
Whip up on the 2nd day and pipe on the gateau.

Chef advise, tips, and ideas

Use good quality of chocolate

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Editing by Aditi Roy and N. Lothungbeni Humtsoe

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