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Remi Joffray

Week 3

Garde manager

Todays Production:

% Profiteroles
 
Standard of cooking:

% Bakeing and folding.


 
Procedure:

1. -Combine the cream and butter in a small heavy


2. -bottomed saucepan over medium heat.
3. -Heat the mixture until bubbles appear around the sides of the pot,
but do not allow the cream to boil. 
4. ­bake
5.
Outcome & Critique:

      A little under done. Still good for crunchy stuffing.

What should I have done differently?

There could have been more color on them and cooked through more. The pipeing could
have been done better.

Reflections on learning:

The piping really makes everything come together and presented very well.

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