HOSPITALITY

SITHCCC019 Produce cakes, pastries and breads

Jobs checklist for:

 Paris brest
 Stilton, asparagus and leek tart
 Pecan pie
 Sausage rolls
 Chocolate roulade
 Fruit cake
1 Turn over on to 125°C
2 Prepare fruit cake. Bake 2 ½ hrs
3 Start puff pastry. Prepare down to step 9. Rest in fridge 20 minutes. (Fold 1)
4 Make sweet paste. Refrigerate to rest 30 minutes
5 Roll and fold puff paste (steps 5-9 of recipe). Rest in fridge 20 minutes. (Fold 2)
6 Blanch asparagus. Drain and cool
7 Roll out sweet paste and line flan tin. Leave to rest in fridge 30 minutes
8 Cook leek. Leave to cool
9 Roll and fold puff paste (steps 5-9 of recipe). Rest in fridge 20 minutes. (Fold 3)
10 Remove fruit cake from oven. Put away to cool. Turn up oven from 125°C to 220°C
11 Fill sweet paste with pecan pie filling. Bake 10 minutes at 220°C
12 Roll and fold puff paste (steps 5-9 of recipe). Rest in fridge 20 minutes. (Fold 4)
13 Turn oven down to 165°C for further 35-40 minutes for pecan pie
14 Make choux paste for Paris Brest. Cool panada
15 Make choux paste for Paris Brest and Chocolate roulade. Refrigerate
16 Finish choux paste and pipe circles. Egg wash
17 Remove pecan pie from oven. Turn oven up from 165°C to 215°C. Add water tray
18 Put choux pastry circle in oven. Bake 10 minutes at 215°C
19 Lower oven temp to 190°C. Bake choux another 10-15 minutes
20 Make short paste. Refrigerate to rest 30 minutes
21 Remove choux paste from oven and leave in warm place to cool
22 Put on sugar for hazelnut praline
23 Make filling for stilton tarts. Keep an eye on sugar (praline)
24 Add hazelnuts to praline, pour onto slab and let cool
25 Roll out short paste and line tart tins. Rest 15 minutes
26 Put praline into food processor. Store in airtight container
27 Bake tart shells blind for 10 minutes at 200°C. Turn oven up to 210°C
28 Make sponge for roulade. Bake 5-7 minutes
29 Roll out puff pastry
30 When sponge is baked, roll up sponge to allow to cool in shape
31 Put mince filling into sausage rolls and egg wash. Cut and leave ready for service
32 If the stilton tarts are to be served cold – cook now and refrigerate otherwise leave until just
before service
33 Put chocolate on to melt for filigree
34 Fill sponge, pipe cream rosettes onto roll and set aside for service
35 Make chocolate filigree. Put aside for service in cool place
36 Make hazelnut praline cream. Pipe cream into choux paste rings and dust with icing sugar.
Refrigerate
37 Just before service, fill tart shells with stilton mixture and bake 190°C 10-15 minutes until
filling is just set. (Keep warm)
38 Turn oven up to 200°C for sausage rolls
537027702.docx Page 1 of 2
17 August 2021
 HOSPITALITY
SITHCCC019 Produce cakes, pastries and breads

39 Prepare for service:

Paris Brest: ready to go

Fruit cake: ready to go – sharp knife

Chocolate roulade:
Sharp knife to slice
Chocolate filigree

Pecan pie: ready to go – sharp knife

Sausage rolls: ready to cook when service begins 18-20 minutes at 220°C

Stilton, asparagus and leek tarts: ready to serve – being kept warm

537027702.docx Page 2 of 2
17 August 2021