15 September 2018

Learning the ropes

     For the love of cooking..and baking.. For many a home chef, baking that perfect cake is a dream come true. Some come out well, some fall flat and literally so. And when the latter happens, we either take that as a challenge and keep trying till we get it right or give up and move on. But for the enthusiasts, passionate wannabe bakers, a guiding, helping hand is a must. And that's where the Academy of Pastry Arts comes in.
        I was fortunate to be part of a demo by Chef Kimberly Rozario who patiently took us through a brilliantly executed baking session. The dessert in mention was - Berry Vanilla Gateau.
Sounds simple? But hold your breath, this one had several elements and components to it that needed perfection, technique, patience and of course, the right ingredients.

        But first, a bit about the academy. Academy of Pastry Arts was established in 2010 with their flagship centre in Malaysia. They have grown on to presence in Philippines, Mumbai, Gurugram and Bangalore and soon to be opened centres in Dubai and Indonesia. I visited the Bengaluru centre and was absolutely impressed by the vast space, huge learning labs, state of the art equipment, superb chefs and high-end ingredients.
      Now about the demo..Baking is a science as much as it's an art. One step, ingredient, technique, timing goes wrong and your end result will be anything but perfect. So it becomes inevitable to get the basics right before you set out on your baking journey.
Chef Kimberly explained so many nuances as she went through the different stages of the dessert preparation. For example:

◘ Using the right ingredients, be it the chocolate, cocoa powder, cream, fruit extracts, and so on is extremely important if you want that perfect dessert. No compromises there.

◘ Temperature and Timing are very important. And they are proportional to the baking moulds being used, so no one temperature setting and time works for all. Smaller molds like the typical round cake mold would need a lower temperature so the baking process spreads evenly over the selected time. A larger tray with a thinner layer of batter, on the other hand can work with a higher temperature.

◘ When whisking a glaze, you need to avoid air bubbles so keep the whisk head below the surface but don't let it touch the bottom. When done, if you still spot bubbles on the surface, use a cling wrap to smooth them out.

◘ It's good to invest in sustainable and good quality equipment. One such is the Probe or thermometer which is indispensable when working with delicate desserts.

            And here's the twist, contrary to the name, the academy doesn't just offer baking courses, but culinary as well. And there are both Full time and Part time courses.
       
           So end note, getting the basics right, be it for cooking or baking is crucial. And you need the right place to learn them. Head to the Academy of Pastry Arts to earn your Toque!!
Here's the dessert and for those interested in trying it out, the recipe is at: http://www.akshayamrecipes.com/2018/09/berry-vanilla-gateau-academy-of-pastry.html

Academy details : http://academyofpastryartsindia.com

Bangalore Center
9, 1ST BLOCK SARJAPUR MAIN ROAD,
JAKKASANDRA,
KORAMANGALA,
BANGALORE
+91-8095719222
+91-8095442277
+91-8025505222
info@academyofpastryartsindia.com

Gurgaon Center
Plot No. 64,
Udyog Vihar Phase IV,
National Highway 8,
Gurgaon Haryana,
+91-7838381229
+91-9599108530
+91-1242399006
info@academyofpastryartsindia.com

Mumbai Center
A Wing, Ground & First Floor,
Litolier Chambers,
Adjacent to Marol Metro Station Andheri East,
Mumbai
+91-8095718222
info@academyofpastryartsindia.com

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