Cake: Day Three

Today we rolled out our Pate Brisee and added Pate a Choux to it and baked it. We also baked the Paris-Brest and cream puffs. I finally finished the Crepes Suzette and they came out quite nice. Chef thought the color should have been darker by browning the sugar longer. Oh well, the sauce tasted quite good considering it was reeking of booze before I got to flambe it. Fire can be very, very nice. What a surprise!

Cake: Day Two

A more stressful day with two products to show. Chocolate Souffle: I over baked by two minutes, but considering my recipe didn't thicken as much as my classmates, I was so happy I did not get a zero for the day. I also made crepes but didn't have time to make the Sauce Suzette with the flambe. And Chef had the grace to give us until tomorrow. A satisfying day of sweating and accomplishing new things!

Cake: Day One

Mostly intro to the course and then we mised out for three recipes. And got out early!

Baking: Day 28

Final Exam. Final Gateau Pithivier and Palmiers.

Baking: Day 27

Product idea test. Prep for Final

Baking: Day 26

Strudel Demo. Prep for final.

Baking: Day 25

Napoleon Assembly

Baking: Day 24

Friday we were ahead so we made Apple Tarte Tatin. Some poor silly sister is condemned forever to be not too bright for making an apple pie upside down. But they are still making it.

Baking: Day 23

On Thursday we made Gateau Pithivier and Palmiers. And while they baked Chef made donuts. It was a nosh feast to say the least.

Baking: Day 22

Wednesday we had a practical test for Croissants. I don't know what was different from Monday but mine came out really sad. Actually everyones did. Chef said she would accommodate us for that. We forced them to perform before they were ready. They were not relaxed enough. And when they baked they were too heavy, not light as they should be.

Baking: Day 21

On Tuesday we worked on our Puff Pastry and Detrempe(wet dough) for Croissants again for Wedenesday.

Baking: Day 20

Croissant and Pain au Chocolate. Yum!

More Funwork

Marshmallow Treat with Marshmallow Frosting and sprinkles.

Baking: Day 19

Bear Claw, Cinnamon Swirl, Pin Wheel Danish

Baking: Day 18

Brioche is a rich dough. The look like a little Venus of Willendorf here. Friday we will finally get to bake our labor intensive danish dough aka window frame, bear claw, pin wheel, snail, figure eight and eye glasses...

Cupcakes!

Scott's coworkers are in for a treat. I just felt like making chocolate cupcakes. I thought they would be fast. But it has taken me two evenings. I made a double batch of cupcakes and then buttercream. The second time I usually do a little better than the first time.

Baking: Day 17

We rolled out our Danish Dough but it was not ready today, so tomorrow we will make another turn and then make some magic. We started the Brioche. I get a little confused cause we are usually working on two or more projects at a time. And going back and forth between the two.

Baking: Day 16

Today we started Viennoiserie. We started Danish dough (Weinbrod or Vienna Bread) and mis for Brioche. Tomorrow we should be baking. The class made fillings of Bear Claws, Crumb topping and Cream cheese. So it should be very tasty!

More Funwork

Chocolate Macaroons with Chocolate Ganache filling.

Funwork

Fun homework! Pink Almond Macaroons with some kick ass chocolate ganache. It's yummy!

Baking: Day 15

What a long day! I had to finish up my Sourdough paper this morning. I submitted one yesterday but it was incomplete without pictures. Plus I had to add a recipe.(Doh!) Then we had a written exam on Breads and percentages. Then we had to shape and bake our Original Bread recipe, which I have not named. Then we had a baker's percentage test(Yikes!)Luckily our chef was kind enough to help some of us who needed a nudge in the right direction. And then we had to present our cooling original bread recipe. I did good. But how good I will find out later.

Thank goodness we have a three day weekend. I just want to stare at a blank wall for awhile and relax. Shanti/Namaste/Peace....

Baking: Day 14

Cinnamon Rolls and Sticky buns. The same dough recipe. Cinnamon Rolls bake on a sheet and when still hot, but cooling a topping of icing goes on top. Sticky buns go into a deep cake pan with gooey sauce and pecans on the bottom. Flip it when cooling so the pecans and sauce are on top. It's very sticky.

Baking: Day 13

Savarin Dough with Chantilly Cream. A ridiculously sweet dessert dipped in rum and spices. I couldn't stop eating it. I only made one and didn't photograph it. I'll have to make a drawing of it sometime.