TEKNIK PENGOLAHAN PATISERI
FRENCH PASTRIES
MPI 3A
OLEH :
ANNISA VIRI UTAMI
(201621625)
MANAJEMEN PATISERI
SEKOLAH TINGGI PARIWISATA BANDUNG
Kata Pengantar
Puji syukur kehadirat Tuhan Yang Maha Esa atas segala rahmatNYA sehingga
makalah ini dapat tersusun hingga selesai . Tidak lupa saya juga mengucapkan
banyak terimakasih atas bantuan dari pihak yang telah berkontribusi dengan
memberikan sumbangan baik materi maupun pikirannya.
Dan harapan saya semoga makalah ini dapat menambah pengetahuan dan
pengalaman bagi para pembaca, Untuk ke depannya dapat memperbaiki bentuk
maupun menambah isi makalah agar menjadi lebih baik lagi.
Karena keterbatasan pengetahuan maupun pengalaman saya,saya yakin masih
banyak kekurangan dalam makalah ini, Oleh karena itu saya sangat
mengharapkan saran dan kritik yang membangun dari pembaca demi
kesempurnaan makalah ini.
Tasikmalaya,16 Mei 2018
Penyusun
Sejarah French Pastries
France is famous the world over for its decadent desserts and delightful
pastry concoctions. The word “dessert” is actually derived from the French
word “desservir” which means “to clear the table”.
What started out as a customary routine of serving sweets such as fruits
and cheese after a meal has turned into a full-blown art form, and the
French have perfected this art in no time. They began to develop a whole
repertoire of elegant and utterly delightful confections, cakes, and pastries
that have won the world many times over, and are still being celebrated
centuries since then.
Everything started with the desire to serve something sweet after a meal
and it evolved into the decadent world we know today. Fruits and cheese
were not enough for the French people so a new type of art – the art of
pastries and confectionaries – was born and a whole new world of cakes,
pastries, and delicious confectionaries has come to life
Jenisa Jenis French Pastries
Angel Wings
Angel wings are a traditional sweet crisp pastry made out of dough that has been
shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar
BABA AU RUM
baba au rhum is a small yeast cake saturated in syrup made with hard liquor,
usually rum, and sometimes filled with whipped cream or pastry cream. It is most
typically made in individual servings (about a two-inch-tall, slightly tapered
cylinder) but sometimes can be made in larger forms similar to those used for
Bundt cakes.
CROISSANT
Croissants and other viennoiserie are made of a layered yeast-leavened dough.
The dough is layered with butter, rolled and folded several times in succession,
then rolled into a sheet, in a technique called laminating. The process results in a
layered, flaky texture, similar to a puff pastry.
ÉCLAIR
An éclair is an oblong pastry made with
choux dough filled with a cream and
topped with icing. The dough, which is
the same as that used for profiterole, is
typically piped into an oblong shape
with a pastry bag and baked until it is
crisp and hollow inside
SAKOTIS
The cake became popular during the Polish-Lithuanian Commonwealth (1569–
1791). Its origins are attributed to either the Italian Queen Bona Sforza of Poland
or the Baltic tribe of Yotvingians.
MACAROON
meringue-based confection made with egg white, icing sugar, granulated sugar,
almond powder or ground almond, and food coloring. Outside France, a typical
macaron is presented with a ganache, buttercream or jam filling sandwiched
between two such cookies, akin to a sandwich cookie.
MILLE FEULLIE
Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte
feuilletée), alternating with two layers of pastry cream (crème pâtissière) The top
pastry layer is dusted with confectioner's sugar, and sometimes cocoa, pastry
crumbs, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed
with icing or fondant in alternating white (icing) and brown (chocolate) stripes,
and combed.
TUILE
A tuile is a baked wafer, French in origin, generally arced in shape, wafer thin,
crisp, sweet, or savory, that is made most often from dough (but also possibly
from cheese), often served as an accompaniment of other dishes. [1] 'Tuile' is the
French word for tile, after the shape of roof tiles that the arced baked good most
often resembles
BRIOCHES
Brioche is a pastry of French origin that is similar to a highly enriched bread, and
whose high egg and butter content (400 grams for each kilogram of flour) give it a
rich and tender crumb
MADELLINE
Madeleines are very small sponge cakes with a distinctive shell-like shape
acquired from being baked in pans with shell-shaped depressions. Aside from the
traditional moulded pan, commonly found in stores specialising in kitchen
equipment and even hardware stores, no special tools are required to make
madeleines.
KARAKERISTIK PENILAIAN FRENCH PASTRIES
Penampilan
Light and fluffy: Many french desserts, such as meringue and mousse are
whipped to the point that they incorporate a fair amount of air.
Layered: Cakes such as dacquoise and mille feuilles have several layers that all
must be prepared separately.
Flaky: French pastry, which perhaps is what you think of when you think of
French sweets, typically uses a lot of butter which makes the pastry very flaky.
Rich and creamy: While the French are not the first to work with custards,
they have definitely taken them to new heights. Crème brûlée, which literally
means burnt cream, along with the distinctive choux à la crème (as well as a
few others), are simply divine.
Long and complicated: Compared to American cuisine, most French desserts
will take you several hours to complete and are made in a series of stages.
Attention to detail: Actually, attention to detail is something that could
describe French cuisine in general, but certainly desserts are no exception.
Everything is important -- from the main component of the dessert to the fine
garnish and presentation.
FLAVOUR
An assortment of petit fours, which are small confectioneries. Some petit fours
are also savory. Religieuse is made of two choux pastry cases filled with crème
pâtissière, covered in a ganache of the same flavor as the filling, and then
joined/decorated with piped whipped cream.
TEXTURE
The French are actually not big dessert eaters, which is surprising since they offer
an incredible repertoire of famous French desserts. However, you will almost
always find that French desserts are elegant and require a fair amount of
expertise to create. Perhaps this is why many of their pastries and decadent
desserts have become imitated throughout the world.
