Devina GaubaBaking & Pastry major

Crafting extravagant custom pastry & cakes for Delhi’s elite. Graduated from Kendall College, Chicago.

Basic & Advanced Pastry

It covers a large spectrum of things. Fine temperature control is key for items like custards, creams etc. For plated desserts, rhythm and flow are important. Mousses and set desserts require careful folding.

Skills Involved

  • Mousses
  • Entremet
  • Dacquoise
  • Chocolate Tempering
  • Plating
  • Doughs (Sable, Pate Sucree, Pate Brisee, etc)
  • Custards
  • Quenelles
  • Ice Creams & Sorbets
  • Pate a Choux Applications
  • Macarons
  • Marzipan
Panna Cotta with Bubble Sugar and Tarragon Jelly
Napoleons
Paris Brest with Coffee Chibouste Cream Filling, Spun Sugar Hazelnuts
Raspberry Macarons with Berry Ganache Filling
Chocolate Hazelnut Mini Entrement (crème Anglaise & Chocolate Sauce)
Red Wine, Mango, and Peach Prosecco Sorbet with Bubble Sugar Decorations
Verrines
Mini Cheesecakes
Plated Macaron
Opera Pastries
Pate a Choux Swans
Chocolate Turtle & Camel Praline Tarts

Breads & Laminated Doughs

Breads and yeast leavened doughs are one of the most scientific, yet creative things in the world of baking. It requires incredible precision in scaling, temperatures, responding to the needs of the dough and the yeast and immense practice in shaping. It has allowed me to learn patience, and that even with years of experience, we learn something new every day that we are in the kitchen.

Skills Involved

  • Baker’s Percentage
  • Shaping
  • Laminating
  • Savory & Sweet Fillings
  • Sheeting Dough & Use of Sheeters
Pain Fantasie (Decorative Dough)
Various Sourdoughs
Ciabatta & Baguettes
Rye Breads
Apple Crackle Bread

Cakes

In cakes, attention to detail is incredibly important. Right from construction, to coating, making sure its linear and smooth, to interesting fillings and flavor pairings, to the delicate handwork required for gum paste flowers and aesthetics in terms of flower arrangements, fondant decorations and color schemes.

Skills Involved

  • Cake Construction
  • Crumb Coating & Final Coating
  • Gum Paste Flowers
  • Stiff Buttercream Flowers
  • Fondant Decorations
  • Rolling Fondant
  • Royal Icing Decorations
  • Piped Decorations
  • 4 Types of Buttercream
Two tier fondant wedding cake with gum paste calla lilly & roses
Stiff buttercream rose
Two tier square wedding cake
Buttercream cake with piped, stiff buttercream roses
Four tier fondant wedding cake
Buttercream cake with roses

Savory

As a pastry student, we only had the luxury of one savory class. However I learnt most all the basics, and some other important aspects of any good menu. Knife cuts, for me, basically encompass all things a chef should have – precision, attention to detail, uniformity, passion in perfection and dedicated hard work.z

Skills Involved

  • Salads
  • Soups, Stews, and Stocks
  • Deboning Chicken & Filleting Fish
  • Canapes
  • Hand Rolled Pasta
  • Grilled Meats
Belgian Endive, Blue cheese, Maple Walnuts, and Pear Canapes
Bacon-wrapped Pork Medallions
Shrimp & Cream Cheese Canapes

Confection & Sugar Art

I consider chocolates and sugars to be one of the most challenging yet rewarding things I’ve ever done. I’m seldom prouder than when I have a perfect, streak-free sample of my chocolate, perfectly in temper. Sugars require dexterous handiwork and teaches you to be more resistant to high heat, which is always beneficial in a kitchen.

Skills Involved

  • Chocolate Tempering (white, dark and milk)
  • Polycarbonate Chocolates
  • Crystalline Confections (brittle, fudge, etc)
  • Various Ganaches
  • Pate de Fruit
  • Pulling Sugar (ribbons, roses, leaves, etc)
  • Blowing Sugar (animals, spheres, etc)
Mendiants & Trois Frères
Pulled Sugar Ribbon
Polycarbonate Mold Chocolates with Pumpkin Ganache Filling
Blown Sugar Birds Sculpture
Pulled Sugar Rose
Seascape with Rock Sugar, Bubble Sugar, Cast Sugar and Blown Fish
Peanut Butter & Jelly Filling Chocolates
Whiskey Ganache Truffles