Quick Reference — Block 47–48: Pastry — Doughs & Custards

Block 47 — French Pastry Foundations

Session	Preparation	Key Technique	Critical Point
Session 202	Pâte Sucrée + Fruit Tart	Creaming method; blind bake	No water; cold rest 30+ min
Session 203	Pastry Cream	Temper eggs; constant whisking	Plastic wrap directly on surface
Session 204	⏰ Tarte Tatin	Dry caramel in cast iron; inversion	Time the flip: golden, not liquid
Session 205	Choux Pastry (Éclairs)	Cooked paste; eggs added gradually	Ribbon test; bake fully 25–30 min
Service 51	PROJECT: Mille-Feuille	Rough puff + pastry cream layers	Keep cold; rest between folds

Session	Preparation	Key Technique	Critical Point
Session 240	Quiche Lorraine	Savory custard in blind-baked shell	Pull at 160°F; jiggly center is correct
Session 241	Apple Pie	Flaky dough; cold butter; lattice top	Ice cold fat; water 1 tbsp at a time
Session 242	Lemon Tart	Lemon curd to 170°F; pour warm	Should taste clearly sour
Service 55	PROJECT: Afternoon Tea	Multi-pastry spread; composed service	Most items make-ahead

Dough	Fat	Amount (vs. flour)	Result
Pâte sucrée	Unsalted butter	~50–60%	Crisp, cookie-like, not flaky
Pâte brisée	Unsalted butter	~40%	Flaky-tender
American pie crust	Butter + lard	~60% combined	Flaky, rich
Rough puff	European butter	~75%	Flaky, layered
Choux	Unsalted butter	40% of water weight	Hollow, crisped shell

Preparation	Eggs	Liquid	Temp
Pastry cream	4 yolks per 500ml milk	Milk + cornstarch	Cook to 200°F (thick and glossy)
Quiche custard	1 egg per ¼ cup cream	Heavy cream	Pull at 160°F
Lemon curd	4 yolks + 2 whole	Lemon juice + butter	Cook to 170°F