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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. What is the purpose of docking tart shells before they are baked?
  2. List four or five ingredients besides fruit and sugar that are sometimes used for filling baked fruit tarts.
  3. Describe the procedure for making baked tartlet shells.
  4. Describe the procedure for making an unbaked fruit tart.
  5. Describe, in as much detail as possible, the procedure for making a Gâteau St-Honoré.
  6. Read the procedures for special cakes. Which do you think might be appropriate for making up as French pastries? Select one and describe how you would modify the procedure to make French pastries.

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