Apricot Clouds French Pastry

The Apricot Clouds French Pastry Baking Kit is a complete, hands-on learning project that turns the kitchen into a classroom for students in grades 6 through 12 (ages 12 to 18). This baking kit is considered a STEM project because the recipe is essentially a set of chemical formulas and engineering blueprints. The student will explore science through chemical reactions, technology through the use of kitchen tools and appliances, engineering through building and designing edible 3D structures, and math by measuring ingredients and working with fractions.  The making of this kit’s pastry dough is an exact science rooted in chemistry and physics.  The perfect pastry relies on managing gluten development, utilizing fat (butter) as a barrier, and  harnessing steam for lift. Controlling ingredient ratios and managing temperature governs whether the final product is delicate and flaky.  In addition, the student will learn the science behind rehydrating dried apricots, which is driven primarily through the physical process of osmosis and capillary action.  Submerging the dried fruit in hot water, naturally diffuses the dry, sugar-dense cells and causes the fruit to plump back up.  Finally, the technique of making the pastry cream involves three scientific processes:  starch gelatinization, protein coagulation, and emulsification / sugar chemistry.  Perfecting these scientific techniques creates a smooth, velvety pastry cream.  An insert will be included in this baking kit to describe these key scientific concepts.  The baking kit contains (1) a keepsake recipe card with detailed step by step instructions, illustrations, a featured ingredient with a description on how the ingredient is used in baking, and a professional tip specific to the respective bake, (2) a QR code that provides multiple professional tips and techniques, and a full video tutorial to guide the student through every step in the baking process, (3) kitchen tools that are relevant to the respective bake, and (4) non-perishable, pre-measured ingredients. The video tutorial is designed to guide younger and more novice bakers through the recipe at their own pace. Older students can work through the project independently and reference the video tutorial if needed. No baking experience is needed, and the difficulty flexes across the age range, which makes it a practical fit for multi-age and multi-grade households.