Day 10- Practical

Practical
Pate Sucree - Vanilla
Bread Flour 3.5 oz
Powdered Sugar 1.4oz
Baking Powder 1/8tsp
Butter 1.75oz
Eggs .9oz
Almond Flour .5oz
Vanilla Bean 1/8
12 Chocolate Custard Tartlets- with ganache and coconut
Chocolate Tart
Heavy Cream 2.2oz
Milk 2.2oz
Bittersweet Chocolate 2.9oz
Eggs .73oz
12 Fruit Tartlets- With pastry cream and kiwis
Pastry Cream
100% Milk 1lb 31/2oz
5% Sugar #1 1oz
7% Cornstarch 1 1/2oz
20% Sugar #2 4oz
20% Egg Yolk 4oz
12% Butter 1 1/2 oz

- lightly brushed with warm apricot glaze
12 Profiteroles - With dipolmat cream and flat icing
Pate a Choux
Water 4oz
Milk 40z
Butter 40z
salt 1/2tsp
Bread Flour 6oz
Eggs ~10z

Flat icing- water and powdered sugar mixture (ratio depending on use: thick or thin)
Diplomat cream- equal parts of pastry cream and whipped cream