This week our Year 11 GCSE Food Preparation and Nutrition students have continued their study of raising agents. They were given the choice of either making Rough Puff Pastry or Choux Pastry. Both pastries are high skilled and take some hard work and patience to perfect. Students made the Rough Puff Pastry into Mille Feuille, with the addition of cream and Strawberries. The Choux buns were filled with cream and dipped in chocolate to make Profiteroles. Some delicious desserts for Y11 to enjoy.
Well done. Mrs James.