The learning outcomes for making MilleFeuille (also known as Napoleon) and Tarte Tatin focus on the techniques required to create these classic French pastries. Both desserts require precision and advanced pastry skills, and mastering them will give you a strong foundation in French patisserie. Below is a breakdown of the learning outcomes for each:

1. MilleFeuille (Napoleon)

• Learning Outcome:
  • Mastering Puff Pastry: Learn to make puff pastry from scratch, which is key to a successful MilleFeuille. You will:
    • Understand the process of laminating dough, folding and rolling layers of butter and dough to create delicate, flaky layers.
    • Learn how to maintain the correct texture of the dough through proper resting times and rolling techniques.
  • Baking the Puff Pastry: Master the art of baking puff pastry to achieve a crisp, golden-brown finish. Learn:
    • How to prevent the pastry from shrinking during baking.
    • The importance of temperature control when baking to ensure the layers puff properly.
  • Preparing Pastry Cream (Crème Pâtissière): Learn how to prepare a smooth pastry cream that’s rich and perfectly thickened. Master:
    • The proper technique for making pastry cream (custard) without curdling.
    • How to flavour the pastry cream with vanilla or other extracts and ingredients.
  • Assembly of Mille-Feuille: Learn how to assemble the layers of Mille-Feuille:
    • Layer puff pastry, filling with pastry cream between the layers, and topping with another layer of puff pastry.
    • Cutting and layering: Achieve clean cuts and even layers for a balanced presentation.
  • Glazing and Decoration: Master the technique for glazing the top layer of the Mille-Feuille with fondant or icing:
    • Learn to create a smooth, glossy fondant glaze.
    • Decorate with simple designs (such as the traditional white and chocolate stripe pattern) or other decorations.

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2. Tatin Tart

• Learning Outcome:
  • Understanding the Tarte Tatin Method: Learn the technique behind the Tarte Tatin method, which involves caramelising the fruit in butter and sugar before baking the tart. You will:
    • Understand the importance of caramelisation in creating a rich, deep flavour and glossy finish.
    • Learn how to cook the fruit (typically apples) in the pan to soften and caramelise them perfectly before adding the pastry.
  • Caramelising Fruit: Learn how to properly caramelise the fruit, typically apples, to get the right balance of sweetness and acidity. You’ll need to:
    • Choose the right type of apple (such as Granny Smith or Golden Delicious) to ensure the best texture and flavour.
    • Caramelise the apples with butter and sugar until they reach a deep golden-brown colour, but without overcooking them to mush.
  • Baking the Tarte Tatin: Learn the timing and technique for baking the Tarte Tatin:
    • How long to bake the tart to allow the fruit and pastry to cook perfectly, ensuring the pastry is crisp while the fruit is tender.
    • The importance of controlling oven temperature to achieve a golden and evenly cooked crust.
  • Inverting the Tart: Understand the technique of inverting the tart after baking. This is key to ensuring the fruit is displayed on top and that the caramel doesn’t stick.
  • Serving and Presentation: Learn how to slice and present your Tarte Tatin in an appealing way, showcasing the beautifully caramelised fruit.