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The art of pastry making

Petit Antoine

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

By IANSlife 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.

 

Academy of Pastry Arts
Academy of Pastry Arts

 

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

 

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

 

Petit 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