This video will show you how to make square cut danish pastries. It also includes photographs of finished items which have been prepared by catering students ar Deeside College.
This video shows some tips and hints to follow when making small tartlets. it will show you how to ensure you get a thin and crisp tart. In addition you will be shown how to pipe in the pastry cream and finish them with fruit.
This video shows how to make a chocolate genoese sponge. This has been produced with the help of Kayleigh and Jess, students at Deeside College.
This video will show you how to line a flan ring in preparation for blind baking.
This is video will be helpful to a beginner who would like to make some different varieties of breads. It includes plaits, knots, brown and white bread mixes and rolls. Also shown is a simple olive shaped loaf.
This video will show you how to make confectioners custard, pastry cream or Creme patisserie. It is used for many items and is considered an extremely important part of the mis en place for the professional patisserie chef.
This video will help you to better understand how to control your knife when chopping vegetables. After watching the best thing you can do is practise. Remember excellent knife skills will help you to be captive when cooking and help you to speed up the work.
How to make a simple rose for decorative use on patisserie. The video shows you how to make the chocolate modelling paste and some of the basic techniques for making the rose.
This is the Level 3 patisserie group at Deeside College making truffles using ganache and a range of flavours. There are some excellent skills on display here. This will help you to create truffles for home. They are ideal for eating with a nice cup of coffee.
This is work which has carried out by a group of students on the Patisserie course at Deeside College.
This video will show you how to make a chocolate rose using chocolate clay. Get some chocolate and glucose and have a go! Great for decorating all sorts of desserts and chocolate items.
A simple practical demonstration showing how to cut vegetables and use aspic jelly as a presentation for a starter plate.
How to make simple children's lollipops made from sugar and chocolate.
Catering student Kayleigh Tideswell makes a fatless sponge via a mechanical method.
This video will show you how to make a simple and quick gateau using cream chantilly and a raspberry coulis.
Stage by stage, how to make a chocolate Easter egg. How to temper chocolate and place into moulds. Lots of tips to make your chocolate work better.
This is a short video which should help you to make choux pastry. you will also see how to pipe the choux pastry shapes and the techniques involved.