tag:blogger.com,1999:blog-10487705055477997112024-03-05T01:37:45.629-05:00Pastry Chef in the MakingMeredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-1048770505547799711.post-50024556101858541432010-05-05T13:47:00.007-04:002010-05-05T14:29:42.678-04:00Cake!This past weekend we started Modlule 3 - Cake! We started by learning the various mixing methods used to make various batters and then dove right in to baking a bunch of cakes! First we made two types of pound cake - Traditional and High Ratio Pound Cake. I actually didn't take pictures of these loaves because I wasn't that impressed with the recipes compared to the excellent pound cake I'm accustomed to - thank you Paige & Aunt Manie! <br /><br />We then made flavored pound cake - this one is Bourbon Pecan and we chose to bake it in mini-bundt pans. <br /><br /><img id="BLOGGER_PHOTO_ID_5467845319338138354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaoFF4ga27cGIT9MsgXM8Sl14l8iHvyXSpUOHY7TEYLv9RQ6sO_vjaFGxLwESZkWZviC3GGh5bawBSqyDZ8R63-ZGO1BLUF80Np0E9emGpJbAdNqQVrA-62kJcDGrKSORM3x4xQo85q7f/s320/DSCN1180.jpg" border="0" /><br /><br />We then used the creaming method to make Muffins - we made Banana Chocolate Chip - again, muffins are nothing special so I didn't take pictures. One thing that I have never baked before, which is a little surprising given its popularity, is Crumb Cake. <br /><br />We baked our Crumb Cake in a 1/2 sheet pan and topped it with blueberries and crumbs. <br /><br /><br /><img id="BLOGGER_PHOTO_ID_5467845347339908818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZr17Po6c1yA4EQUGZBlYVgeSkmZQsHZ38g_Kes8O-3snx_0pnt6HG2LKEQLJSzdZAuUdTUkAAVcl_rdgjM1LqXGejTpw2bjzauODmvR6LnrktUP1sUER2edQbrtznJdwo_VIu863HeSAp/s320/DSCN1190.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5467845357996782322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6INRsQ-ZeUbGVEbD2njce3e2jdUyIhyphenhyphenxo66bibc2B6pO2z6EbndwcGOnEGHUo2hOzpS9mbkE4g3i-OeDqOGz1gPkgKkfNoCW3HixkQIjvhVCnaPjqJxFFrVv56JbanwVpxdd-kFydwZu1/s320/DSCN1195.jpg" border="0" /><br />I think the next thing we made on Saturday was our Carrot Cake and Cream Cheese Frosting. We baked ours in 1/2 sheet pans, and then when finishing we cut the cake into thirds and layered them so that we had a rectangular cake. I have no idea why I didn't take a picture of this - I guess I just forgot. It wasn't beautiful or fancy, but it was really, really yummy! Something I'm sure I will make again!<br /><br /><br />Saturday and Sunday we worked on components to make two cakes - the basic layers were Chocolate and Lemon Scented Vanilla. The fillings and frostings we made gave us options to create many different types of cakes.<br /><br />For my chocolate cake, I made a Prailine Ganache Filling, Vanilla Buttercream and then a Ganache Glaze. Aside from making these components, a huge part of the lesson was learning how to professionally finish the cakes. <br /><br />Chef Nicole taught us how to frost the cakes using our buttercream and showed us how to give our cakes a flat top to hide the curvature that naturally forms when you bake round cake layers. <br /><br /><br />Here is my Chocolate Praline Cake garnished with toasted hazelnuts.<br /><br /><img id="BLOGGER_PHOTO_ID_5467846167629379954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPFfsjPcfguIlkhnfrQc3y8nLJ8ysipw0f6JKJyEvAtRGcuc9kBDSAjuyQ_EIAVUZWtOjOoX00Ditq3-Xcc0omkOx9IUGBrx7J56Ztx9VVfJ0yK9LM4Zxm6o157giPxySvIwJcGtdTdTj/s320/DSCN1208.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5467846678201007650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmuC9XN-h26fBBpFgO2jsMB2bP08AWSh8ycv_DKXzZkoQTvXWV-zY5CV5cvYXJRUkwsCdugzd2aNRMbSUO7YoZ3hNgpPZQsCpBNTFvduQ84vAQbpFgU1FyZthfgd9xU6WSYirPyj4CUFr/s320/DSCN1214.jpg" border="0" />Here you can see all the rich layers. Fudgy chocolate cake, praline ganache filling, vanilla buttercream frosting covered in a ganache glaze. <br /><img id="BLOGGER_PHOTO_ID_5467846691270415538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibFsn3nTU7c8DtM9xI5bXBQiKaxMudcrkyDUXKJwejPUYu7_YoDQotJLtm7YyCp_FMn7RpEE1wc3kjqvT7xGKW8AOigsaDxdG3ZxdPqFV1US4jPVKbhBwFNZdCb_leoCsDLDjBQuCZdfS2/s320/DSCN1216.jpg" border="0" /><br /><div>This pictures shows how the top of the cake is flat and forms a 90 degree angle with the edge of the cake. Chef Nicole said I did an excellent job for my first time finishing a cake!<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDi8UcvFWRQ_atJwO7Neg5OovM4X5ayD8lt9D28dXWgr3P8lxxh80H4N76keehV0nYywwkQHrlnNUlSjylB4VDR1nuEmQrukMS_ITLe8HbAdK3BJFvEOCdiwrh7iJB8lI14aY2SlJHuw40/s1600/DSCN1213.jpg"><img id="BLOGGER_PHOTO_ID_5467846675760134594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDi8UcvFWRQ_atJwO7Neg5OovM4X5ayD8lt9D28dXWgr3P8lxxh80H4N76keehV0nYywwkQHrlnNUlSjylB4VDR1nuEmQrukMS_ITLe8HbAdK3BJFvEOCdiwrh7iJB8lI14aY2SlJHuw40/s320/DSCN1213.jpg" border="0" /></a><br />With my Lemon Scented Vanilla Cake, I decided to turn it into a Coconut Cake with Vanilla Buttercream and toasted Coconut. Not quite as involved as the Chocolate Cake, but a good classic cake. <br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6HmiE33AvIEXEBznGNm_sUzaoYQAyFdVD8FrAvOnBNhzHLkkdlj5sfJMO222rcXS25cNDRofKkwfR_MO9mXwkZYRqom0fGdRI81xfJrhR5px7jvkBGz__F7GdvJc03Cjffx8btlOAp1B/s1600/DSCN1213.jpg"></a> <img id="BLOGGER_PHOTO_ID_5467845712754072498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihx3u0n8n08x1qeFRg1iy2DZdzAEmK-p13zA7Ky8SDdW8eZJDXcjDl-MVn6qhD0q5WRZTEkLfk5Rd5Peec1wUfE5qJbeO9YKA-IXNpT_2cyceazNSYmWmZ39eyht5FHLkx9ayQjjwR0_xZ/s320/DSCN1198.jpg" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5467845719766082802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxeA4ZbWeQacAecuZknlvod-wpFnXjQtK_YGDkmJowlVXeM2BXl-nNLs89VHQS0SSpO3WJlZFQN9GNWMWWzSmNC9n1PKqhrZZo49KwNNmcZS4NFbCmCb5KxldhXFgXnNbC6jyIIxx_4qyQ/s320/DSCN1199.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5467845724480287986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpGxITdbIrk8Ha_w8-WKiezwKBaMjdz1CKAu37aUUap_NUleexKKf4mn_7hTczADtaQZPg1wZf7inCdYV4SZxLf_ua9FPsiDFKwGhsjxbjNaLRz70o5qcw5XWH8CJpAAvAb7k5RH9nftQ/s320/DSCN1201.jpg" border="0" />(I just love that picture!) </div><div>Lots more cake to come!!! <br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLjqw9Kh06ltX7TVByg_nB9yJJacvqNrT-jJ6UtU70SWP0JyqnfYaLaAXgHwHpapkoOILQhV3xT3TbWjhjBsJ9So9JCMQ4hSF_x52nBOVZpg96ihIUpTTmZvxD-0NSbHmHMZJch1VViSI/s1600/DSCN1210.jpg"></a><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZEhoRlI30IwKhx_hqFQ4UzLKMyKxpf2wo2wPjbZRpl6gRg7-u5GR8vgJ10eLKrab4_acv54STny6gFlmtIk139V9_CI-u0U1PfJWQv54nKmRu2qF_kKjhmko3RGrpabsaQWANV9ituJg/s1600/DSCN1209.jpg"></a><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6SzOphkXcpkahASFMMcUq9W4Eg5EZSB-Gw8wIfDtABNDdJLi1Zu8ZWaby1NZLy05q_z8CbfygVE99pGdZqDQx7Sly4KnpXunepZ4QVxftOlOTRm971LfnY8Xa2pYxAG1W4X6sKrotcbWb/s1600/DSCN1204.jpg"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVACOAVyc1uvAV-TjrsZskXrIvzM_lJSc7rXp3vGDa_qEZAomhfgvZixnfH_X2hy5n4rffmTD_c-tOrs5mDm-I-EWM7xKjkJ9CRuMqUYeT5LBAo7hXGl6WffhJkKZJYxT6gwnTJjGL-OhN/s1600/DSCN1201.jpg"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX0hkRm5SLwX7A6VGoO1JOyvbEJSRQqyhFybSxUJJEF_w7kukmYHV1OkEc98OSO5uQdO31R2UoVXYUMACQNFjQDUrbECQLbDg2x3T_3X8F-at23lg-vUK5Vw8O2fZ7Rbb11E-A-19AMKN/s1600/DSCN1187.jpg"><img id="BLOGGER_PHOTO_ID_5467845333934740498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX0hkRm5SLwX7A6VGoO1JOyvbEJSRQqyhFybSxUJJEF_w7kukmYHV1OkEc98OSO5uQdO31R2UoVXYUMACQNFjQDUrbECQLbDg2x3T_3X8F-at23lg-vUK5Vw8O2fZ7Rbb11E-A-19AMKN/s320/DSCN1187.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com1tag:blogger.com,1999:blog-1048770505547799711.post-70316429875489846452010-05-05T11:47:00.005-04:002010-05-05T12:04:12.367-04:00Polish Pastry in Greenpoint, BrooklynIn April, Roger's parents came up to visit Easter week and we made a trip out to Greenpoint, Brooklyn which has the largest Polish-American population in NYC. We had a yummy lunch of traditional Polish food (I had really great peirogi's) and then we visited this bakery to buy sweets to take home with us.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5467814133403577362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPHbfIRLh8GXAtrHcDZdf3xhhVqHLP_sMQ0-fV-wQtuQyaZkTMAA6FEawqsuFyHotjTJ9957YElEjamGAB6DvdZsqqyPFLRHpvq_c0hDtkJ4OEDrHEqb4EVY0P0dxGSTkCYFsjeCKYv1P/s320/DSCN1084.jpg" border="0" /><br />The bakery was quaint and had a lot of pretty sweets. Only Polish was spoken here, so my Mother In Law asked them if it was OK if I took a few pictures. I knew I would want to write a post about these sweets and pictures were a must!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkOzDg1GtYkysBtCpz4atzbGxxZZG1U4nst-sbaBYCqkD_XEqyILVFVdd7sO5ZekTyoa7-OP6lPKMQo1flouGxtQN8MZoWvQ85d9rUOhboH_3e6jQAYH6rIw6CRwlO8GFJKfgNU9dawzA/s1600/DSCN1083.jpg"><img id="BLOGGER_PHOTO_ID_5467814126542501010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkOzDg1GtYkysBtCpz4atzbGxxZZG1U4nst-sbaBYCqkD_XEqyILVFVdd7sO5ZekTyoa7-OP6lPKMQo1flouGxtQN8MZoWvQ85d9rUOhboH_3e6jQAYH6rIw6CRwlO8GFJKfgNU9dawzA/s320/DSCN1083.jpg" border="0" /></a><br />The bakery was very busy with people buying sweets and treats for Easter Sunday. Below you can see some bunny shaped cakes on the top shelf of this rack. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5SBdrnukUs2EbIdzxaBttXeqFlR6XWG4pazl6CmwqZG_-wH49AnLyEGHYrinsJSxn9UlnDlgAZHHBFP5uo7klIz3BVEPhnP-bHGgOM5cOH8fyVEoBIsoit7wgikX5-xbHzRbH1YccBTe/s1600/DSCN1082.jpg"><img id="BLOGGER_PHOTO_ID_5467814121976974274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5SBdrnukUs2EbIdzxaBttXeqFlR6XWG4pazl6CmwqZG_-wH49AnLyEGHYrinsJSxn9UlnDlgAZHHBFP5uo7klIz3BVEPhnP-bHGgOM5cOH8fyVEoBIsoit7wgikX5-xbHzRbH1YccBTe/s320/DSCN1082.jpg" border="0" /></a> We had a hard time deciding what to buy, because it all looked good - but we settled on 4 things. I don't know the Polish names for these so I'll just describe them. </div><div> </div><div> </div><div>This was a marble pound cake of sorts that had bits of cherry inside. Very moist and great texture.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiITYhEz6_t-J-nhFwTMqxUt_qA_TzmlOg6RKwdEuH-IeiughYJLYF9FZBkewJpvIfL77FI63et0FkMvhehIWNtgh0zI-r2HxefCpRfWMQnoPwj3F8ozD_lPIaR5myKlMJF_eGpjNjRBRE/s1600/DSCN1085.jpg"><img id="BLOGGER_PHOTO_ID_5467813784259730546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiITYhEz6_t-J-nhFwTMqxUt_qA_TzmlOg6RKwdEuH-IeiughYJLYF9FZBkewJpvIfL77FI63et0FkMvhehIWNtgh0zI-r2HxefCpRfWMQnoPwj3F8ozD_lPIaR5myKlMJF_eGpjNjRBRE/s320/DSCN1085.jpg" border="0" /></a><br />These two desserts were sold by the pound so the ladies at the bakery just sliced and weighed the amount that we wanted. The one of the left was also a marble type cake with cherry and had a ganache glaze on top. The dessert on the right was an apricot cheesecake like dessert. They used Farmer's cheese so the texture was a bit grainier and not as sweet as most American cheese desserts. It also had a crust on the bottom and a thin crust on top dusted with powdered sugar. <br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYIGJq-GLfjUNHN9_mpD8JhXihSwIturZCWGON4ZmvYfELt3MqGiGwXJcsbuaiaTJf59Y8JPszqphDOvYuN6VIpdTRgylN500B_3DXW8CIn-LBmCeUNZkkkCel_WKiYp9ojRXWRcrnO8y/s1600/DSCN1089.jpg"><img id="BLOGGER_PHOTO_ID_5467813776041330418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYIGJq-GLfjUNHN9_mpD8JhXihSwIturZCWGON4ZmvYfELt3MqGiGwXJcsbuaiaTJf59Y8JPszqphDOvYuN6VIpdTRgylN500B_3DXW8CIn-LBmCeUNZkkkCel_WKiYp9ojRXWRcrnO8y/s320/DSCN1089.jpg" border="0" /></a><br />Finally, this dessert is one of my in-laws favorites and something we usually look for in Manhattan at Zabar's when they visit. It's a poppy seed roll - the filling is slightly sweet but is almost 100% poppy seeds. (Have a mirror ready to check your teeth after eating this one!) It's rolled up jelly roll style in a dough and then sprinkled with sliced almonds. <br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNP3SWmcjBJ8B7G7H488WtT9h3ndtOLp_dtmKhswzW1wDenWg2KqcEY8p0l4BvQ1g5hizZuqZE3qUFleRHZ-jZ9ZU39AdoFQdk3TahIGi7k9NAia6Ajv6bJhBryZ8U7eLfOeEFbCYjXAng/s1600/DSCN1090.jpg"><img id="BLOGGER_PHOTO_ID_5467813765497635986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNP3SWmcjBJ8B7G7H488WtT9h3ndtOLp_dtmKhswzW1wDenWg2KqcEY8p0l4BvQ1g5hizZuqZE3qUFleRHZ-jZ9ZU39AdoFQdk3TahIGi7k9NAia6Ajv6bJhBryZ8U7eLfOeEFbCYjXAng/s320/DSCN1090.jpg" border="0" /></a><br /><br />We each had a "sampler" plate to try out all of the sweets! All very good and such a neat experience to go to a Polish bakery!<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfugnjG4C1_03Zik1eVF47thBpdwk4KyTJKhBQFEMBoPRjbFtITA62zFqgN6MkY7Ro5rZL0bXY6_LPXp9sz8fXtlVq5eng8Gp9LYX5h0ZkO3YqsOepsl7kQMfW-PM-HRUi-65193kn0MFY/s1600/DSCN1092.jpg"><img id="BLOGGER_PHOTO_ID_5467813757281315826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfugnjG4C1_03Zik1eVF47thBpdwk4KyTJKhBQFEMBoPRjbFtITA62zFqgN6MkY7Ro5rZL0bXY6_LPXp9sz8fXtlVq5eng8Gp9LYX5h0ZkO3YqsOepsl7kQMfW-PM-HRUi-65193kn0MFY/s320/DSCN1092.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div>Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com0tag:blogger.com,1999:blog-1048770505547799711.post-38246350344133456752010-05-05T10:58:00.019-04:002010-05-05T11:47:09.458-04:00I'm Back!Wow - it's been a while! We had some computer issues and an extremely busy April - so I apologize for not posting in over a month! Anyway, I've completed Module 2 of my program and I am now half way through my training. In this post, I'll just show pictures of everything I did to finish up Module 2. Enjoy! <br /><br /><br />BEAR CLAWS.... my pastry obsession!<br /><br /><img id="BLOGGER_PHOTO_ID_5467807981031713522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvaijx9-hDIaoFU3hD5mNW1RMbCtaAR82sg_eAijMqhcV1eGkCkgQ1RpHPK4A2J6X_opYvZAFx5vHMJFcatwvy071d-2JzCvX9h-ZKX1Z0xlmRS_gdolEjlhWqbW767_fmzpcgemydTTuY/s320/DSCN1161.jpg" border="0" /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VAkYQkNacC-ky-NTw0hmyhEboU5RbBjJsEcqBaP4ZvI_YnQKDuLTy8SBznQYn5mQSlVymggnOtquUmIcifCrdts9o3CM96AkXDLq-uWIF99xxmg8ZdVoLN_HvtblU5zsWncvLKehex-d/s1600/DSCN1160.jpg"><img id="BLOGGER_PHOTO_ID_5467807784072213362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7VAkYQkNacC-ky-NTw0hmyhEboU5RbBjJsEcqBaP4ZvI_YnQKDuLTy8SBznQYn5mQSlVymggnOtquUmIcifCrdts9o3CM96AkXDLq-uWIF99xxmg8ZdVoLN_HvtblU5zsWncvLKehex-d/s320/DSCN1160.jpg" border="0" /></a><br />Cheese Danish & Pineapple Danish<br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKZcCp7TNfz7jfeQIRrUdrGmsNeAtW9a3H2-b8P23rplshazE-acq5gdI1o97cqHMNqKI2JvAfUgOtL0toZ0o3jTiDGMl3V_FTrGFrzXwartjK17X8z17HY9yjDFGRZuyL5NSaikbgvWu/s1600/DSCN1157.jpg"><img id="BLOGGER_PHOTO_ID_5467807298986773906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKZcCp7TNfz7jfeQIRrUdrGmsNeAtW9a3H2-b8P23rplshazE-acq5gdI1o97cqHMNqKI2JvAfUgOtL0toZ0o3jTiDGMl3V_FTrGFrzXwartjK17X8z17HY9yjDFGRZuyL5NSaikbgvWu/s320/DSCN1157.jpg" border="0" /></a> </p><p>Pain au Chocolat and Croissant</p><p><br /> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFldD4jmVBvwry4HDS6_R48Z3LJcGsDfHKx4wV34K4HwnjH5fJSqKZAejjGpQqaowc6znCISPCGrEGh_Og8ZpQnUrzMtZR-HHvvHuB-ZA7r58dZvdcPrdchoVUYl9EATp49irH18oty7t/s1600/DSCN1150.jpg"><img id="BLOGGER_PHOTO_ID_5467807111653844626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFldD4jmVBvwry4HDS6_R48Z3LJcGsDfHKx4wV34K4HwnjH5fJSqKZAejjGpQqaowc6znCISPCGrEGh_Og8ZpQnUrzMtZR-HHvvHuB-ZA7r58dZvdcPrdchoVUYl9EATp49irH18oty7t/s320/DSCN1150.jpg" border="0" /></a> Almond Croissant, Pain au Chocolat, Croissant</p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDX6oUpWSAoj3AtZZNInAv3IA_UOZjGscG58afwSpXDXuXQ9U36ih5vT3LiBjPJmPwinxI0O7drtlCk_YRya8mwBxUbDV1CDXTXBZOLCPOYIzxF_YYgvSNcu8KKcsBUUHxcQX18LVifOf/s1600/DSCN1145.jpg"><img id="BLOGGER_PHOTO_ID_5467806928170941922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDX6oUpWSAoj3AtZZNInAv3IA_UOZjGscG58afwSpXDXuXQ9U36ih5vT3LiBjPJmPwinxI0O7drtlCk_YRya8mwBxUbDV1CDXTXBZOLCPOYIzxF_YYgvSNcu8KKcsBUUHxcQX18LVifOf/s320/DSCN1145.jpg" border="0" /></a> Napoleon </p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX0B8Xbj6cggOH_ZETeSGU8tdinhNIqE45smjhHWaBY9s4qR5zWNDrZ9JKxWEBYazRX1F9kvufbUtLFwg4z75K40AIMcNKr22UG1vR8SkPkcuH2r88SojpPqNQeIqn-qrX5dHsRCsRHEA/s1600/DSCN1132.jpg"><img id="BLOGGER_PHOTO_ID_5467806530485744818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX0B8Xbj6cggOH_ZETeSGU8tdinhNIqE45smjhHWaBY9s4qR5zWNDrZ9JKxWEBYazRX1F9kvufbUtLFwg4z75K40AIMcNKr22UG1vR8SkPkcuH2r88SojpPqNQeIqn-qrX5dHsRCsRHEA/s320/DSCN1132.jpg" border="0" /></a> </p><p>Mozzarella and Prosciutto Turnovers</p><p><br /> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKEG0LThxSsqkIUDs-sRVLAH-B-xN4kcjmByhIeuID1d4gGveJZJVGbKmbrk72nxf6C8UgnEBhld4WybB6NFNZrDD6fdxBIzUWvqZMScHN6H1ThITj0gYyNFCogZci1igA6VwhEH65y5A/s1600/DSCN1123.jpg"><img id="BLOGGER_PHOTO_ID_5467806348471007778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSKEG0LThxSsqkIUDs-sRVLAH-B-xN4kcjmByhIeuID1d4gGveJZJVGbKmbrk72nxf6C8UgnEBhld4WybB6NFNZrDD6fdxBIzUWvqZMScHN6H1ThITj0gYyNFCogZci1igA6VwhEH65y5A/s320/DSCN1123.jpg" border="0" /></a> </p><p>Gateau Pithivier (Almond Frangipane filled puff pastry tart)</p><p><br /> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgAhieOaCigbe0khr1d5b8F9mLANmpcH-obRcpWdPEHl9v32EYAr6L7-9rwx-wTm06fHFsU6xIzXRG2GqADhh2rESLzR9n2dlVjWs8YUlKP5V-_z3bqG8vxVyudePbsQcOkrw2RtfVmnu/s1600/DSCN1116.jpg"><img id="BLOGGER_PHOTO_ID_5467806125797794306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgAhieOaCigbe0khr1d5b8F9mLANmpcH-obRcpWdPEHl9v32EYAr6L7-9rwx-wTm06fHFsU6xIzXRG2GqADhh2rESLzR9n2dlVjWs8YUlKP5V-_z3bqG8vxVyudePbsQcOkrw2RtfVmnu/s320/DSCN1116.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHke3bZxw7Ni937tUe0vo-IA2fjky2FdpQkd21iv7FqM2tG8NA4P46e6BDQ0uDnBiKPQLD7F3WubbOdh6qrpM6BkZa1Ax8jMmh4If67aBjhiaAt4Azg2_lzuD4kzgGxzLFH4-iFleBnUS/s1600/DSCN1120.jpg"><img id="BLOGGER_PHOTO_ID_5467805983537752658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHke3bZxw7Ni937tUe0vo-IA2fjky2FdpQkd21iv7FqM2tG8NA4P46e6BDQ0uDnBiKPQLD7F3WubbOdh6qrpM6BkZa1Ax8jMmh4If67aBjhiaAt4Azg2_lzuD4kzgGxzLFH4-iFleBnUS/s320/DSCN1120.jpg" border="0" /></a> </p><p>Puff Pastry & Berry Tart </p><p><br /> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGHK92o0qJLrxAH57M2QegcE5m3WuI1wTHVQskdd9fb9vCHGn8kP590Js63X4BykykOy_0fkBcegf2Rk3qaJ57s_C5AlkrW2UIh72zzoCxfr-AoLdkYpyNvclhTJqJMMyHZPbTkk7SSEs/s1600/DSCN1127.jpg"><img id="BLOGGER_PHOTO_ID_5467805199759888386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGHK92o0qJLrxAH57M2QegcE5m3WuI1wTHVQskdd9fb9vCHGn8kP590Js63X4BykykOy_0fkBcegf2Rk3qaJ57s_C5AlkrW2UIh72zzoCxfr-AoLdkYpyNvclhTJqJMMyHZPbTkk7SSEs/s320/DSCN1127.jpg" border="0" /></a> Apple Strip<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_0wobyPEMzcEYMo9YnEymtTY4het2QQ49qZfsIDiQ842lv-yoD5D5wQ23iHhGCE5voCRf87vkCJYvblIGqgRlfmLXze9ao2CIij2-zD4lysCJlws6CG43b9j9WPreuPy4pJfKHB7W01u/s1600/DSCN1110.jpg"><img id="BLOGGER_PHOTO_ID_5467803700626915266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_0wobyPEMzcEYMo9YnEymtTY4het2QQ49qZfsIDiQ842lv-yoD5D5wQ23iHhGCE5voCRf87vkCJYvblIGqgRlfmLXze9ao2CIij2-zD4lysCJlws6CG43b9j9WPreuPy4pJfKHB7W01u/s320/DSCN1110.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0J341Zu9qN8Tf99ybI6-znOm_kTI2VCoztXjltLTHKnNon2fELis1Sre6Ozt2THsVh2hYbdCDFSTrMOkoI16qW2qH46swp9J-Yso-naJVC_oXuEXM9wfAVOxfE_uDDEES54PNXCLS0lR/s1600/DSCN1103.jpg"><img id="BLOGGER_PHOTO_ID_5467803681955895922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0J341Zu9qN8Tf99ybI6-znOm_kTI2VCoztXjltLTHKnNon2fELis1Sre6Ozt2THsVh2hYbdCDFSTrMOkoI16qW2qH46swp9J-Yso-naJVC_oXuEXM9wfAVOxfE_uDDEES54PNXCLS0lR/s320/DSCN1103.jpg" border="0" /></a> </p><p>Baklava</p><p><br /> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-B-A-mVQYfyAGNCTDDhpkQh8owPlhKDe5Qvau0ZJke3wgr91-xcBvb3UxNjIpr0CkUPCncHGga-Qv7F6f2t3I45mhxn8zhKr6lBd3NkGprArY2PKzwIASn_dMFLx091-k6-bQcnyh8zv/s1600/DSCN1100.jpg"><img id="BLOGGER_PHOTO_ID_5467803667860836194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR-B-A-mVQYfyAGNCTDDhpkQh8owPlhKDe5Qvau0ZJke3wgr91-xcBvb3UxNjIpr0CkUPCncHGga-Qv7F6f2t3I45mhxn8zhKr6lBd3NkGprArY2PKzwIASn_dMFLx091-k6-bQcnyh8zv/s320/DSCN1100.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyH2N4d0E-mHuH52_qJxte68WBtGopL8VOvG-pN0-9TG1hcZuYfReJEMXqMbckZ_bLSrOKqUkVv4tU73gu90z1sBvM-XpHIM_z_ZLeZZSYwH_jWi7GdfdsbqfqOYhpN4e992aQgu782NOc/s1600/DSCN1099.jpg"><img id="BLOGGER_PHOTO_ID_5467803659038374722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyH2N4d0E-mHuH52_qJxte68WBtGopL8VOvG-pN0-9TG1hcZuYfReJEMXqMbckZ_bLSrOKqUkVv4tU73gu90z1sBvM-XpHIM_z_ZLeZZSYwH_jWi7GdfdsbqfqOYhpN4e992aQgu782NOc/s320/DSCN1099.jpg" border="0" /></a> </p><p>Cheese Strudel </p><p><br /> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuG0wZ8N9y5R36rBuJ7zxDS_94JJ7XbQePcpkMGtUQNe-C83Mm7uCVcUzJoVdD7_CqhQTCzwmmbp61YIJebn-vXbJzxYYsmGbn5vlrxfmCN6hqC3PUx8U_RC_QIn4Dh967NwD2Bb3IVZyj/s1600/DSCN1095.jpg"><img id="BLOGGER_PHOTO_ID_5467803649939473778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuG0wZ8N9y5R36rBuJ7zxDS_94JJ7XbQePcpkMGtUQNe-C83Mm7uCVcUzJoVdD7_CqhQTCzwmmbp61YIJebn-vXbJzxYYsmGbn5vlrxfmCN6hqC3PUx8U_RC_QIn4Dh967NwD2Bb3IVZyj/s320/DSCN1095.jpg" border="0" /></a> </p><p>Breton with candied pecan filling </p><p><img id="BLOGGER_PHOTO_ID_5467802935322608370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lxqdm-z8NNfpsXTDV9Amaqcflp3dPwgIDqd_spmS6k3dA0UnlHJSWgnJi57IarDnlPjrl__zxkHTjKZIMgs_CZh3g5Jl964Bn-zCP9JPdTEU-0-Jn9ri6ftfkmjwkPqxSizrR8ZE9NRk/s320/DSCN1076.jpg" border="0" /><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iov9bNlbJRmiGqp_HU6urZZ6TG5PSeknXtIpj_SrsyI8Qh7g7YCN48h5ntbfSEPf2zYehL15GKR7z4tMx2NzVCsqyJjTrP0NBCFz7e0zIeyG3t3JPNqGwcVp-b1R3hs7BhFWJ-jUTuig/s1600/DSCN1080.jpg"><img id="BLOGGER_PHOTO_ID_5467802939341561314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iov9bNlbJRmiGqp_HU6urZZ6TG5PSeknXtIpj_SrsyI8Qh7g7YCN48h5ntbfSEPf2zYehL15GKR7z4tMx2NzVCsqyJjTrP0NBCFz7e0zIeyG3t3JPNqGwcVp-b1R3hs7BhFWJ-jUTuig/s320/DSCN1080.jpg" border="0" /></a> </p><p>Individual Galletes - Roasted Plum & Ginger filling, Roasted Pears & Dried Fig filling, Apple Cinnamon Filling<br /><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnU7Rk_c47yluWJzATPcA0EjTyZB5kYXPHp7BtixBPZeeg9hu0H1_rqYVvHV5ccFqK8D8NpVlZc_B4nHnEsUHdCnLvujQbZrOS3ivkplE4M2FJmdVnxW-fP7d3rNBpSmfD0FOtiEXjqtn0/s1600/DSCN1072.jpg"><img id="BLOGGER_PHOTO_ID_5467802929032065682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnU7Rk_c47yluWJzATPcA0EjTyZB5kYXPHp7BtixBPZeeg9hu0H1_rqYVvHV5ccFqK8D8NpVlZc_B4nHnEsUHdCnLvujQbZrOS3ivkplE4M2FJmdVnxW-fP7d3rNBpSmfD0FOtiEXjqtn0/s320/DSCN1072.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixStIrlu5pG1qjFxLlGnt6tD39RoaSVbi724b0RCAXM-f_dG7YrzIwfyhU-gs-gxv-wcRIHvCSWiGeVEHNOxjNfPd6BolE84xFbfj6Tw0MUwt0KY2a3oPM0IJZtfWT88_paxC8bwVAHvQP/s1600/DSCN1068.jpg"></a>Linzer Torte with Raspberry Filling </p><p><br /> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgF1SM18HVWBte0b23cdpD1_39SX5LtaM4sCK7XrRRMYmrhcmuD9ZRisjVWbN5RszuDuLzQoZPwMGQIWulf62GjMlS30WNt1S8c0gVg21DG8c5ta_Xb9yF_J95i_BV0BiIYqaoZy7tG4GC/s1600/DSCN1064.jpg"><img id="BLOGGER_PHOTO_ID_5467801754557157042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgF1SM18HVWBte0b23cdpD1_39SX5LtaM4sCK7XrRRMYmrhcmuD9ZRisjVWbN5RszuDuLzQoZPwMGQIWulf62GjMlS30WNt1S8c0gVg21DG8c5ta_Xb9yF_J95i_BV0BiIYqaoZy7tG4GC/s320/DSCN1064.jpg" border="0" /></a> </p><p>Chocolate Walnut Pie </p><p><br /> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lC-bLbrdLn9rHpmuRFN25AJ6zymkjQoWENjj3IahLS0dH0QhSaOzNdjCdwtQW8JtziSs_AXolAG698yaciHD6MGKkhGtm07GuP61xDFRCP2JDJW8HdfKfj_b7LIGgbkXnGJM-PCZPTfr/s1600/DSCN1061.jpg"><img id="BLOGGER_PHOTO_ID_5467801748211546354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lC-bLbrdLn9rHpmuRFN25AJ6zymkjQoWENjj3IahLS0dH0QhSaOzNdjCdwtQW8JtziSs_AXolAG698yaciHD6MGKkhGtm07GuP61xDFRCP2JDJW8HdfKfj_b7LIGgbkXnGJM-PCZPTfr/s320/DSCN1061.jpg" border="0" /></a> </p><p>Apple Walnut Lattice Tart </p><p><br /> </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYao12FdaimbNkYzryUXhnbC6znyRBVnXwWrEoUWVJrRTXfyXuEGyjkNR5EEhNeNNWw5wWDBZUrkKFGsQwFKgk0nB4pBT9zuRTyB1eRmaMkzq7FYUHfvveCRWBxKq3LMj39wcvh5pPRMXp/s1600/DSCN1058.jpg"><img id="BLOGGER_PHOTO_ID_5467801734805459586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYao12FdaimbNkYzryUXhnbC6znyRBVnXwWrEoUWVJrRTXfyXuEGyjkNR5EEhNeNNWw5wWDBZUrkKFGsQwFKgk0nB4pBT9zuRTyB1eRmaMkzq7FYUHfvveCRWBxKq3LMj39wcvh5pPRMXp/s320/DSCN1058.jpg" border="0" /></a> Blueberry Peach Tart with Pistachio Frangipane </p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK83TzNBEmdllfDhlU6B5W3Q1QM0owaVoKOJJzdSrtT8kshLso2HPzxj8md2uG6WqAnMVobarb9h2FY3VsTdFaL-1xEqzDjRiH-ZWil-lk1X6wXELVb1Ixxc_AXvdTdpMGgTsysCrExqSF/s1600/DSCN1057.jpg"><img id="BLOGGER_PHOTO_ID_5467801728190477074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK83TzNBEmdllfDhlU6B5W3Q1QM0owaVoKOJJzdSrtT8kshLso2HPzxj8md2uG6WqAnMVobarb9h2FY3VsTdFaL-1xEqzDjRiH-ZWil-lk1X6wXELVb1Ixxc_AXvdTdpMGgTsysCrExqSF/s320/DSCN1057.jpg" border="0" /></a> Blueberry & Almond Frangipane Tart </p><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5mDb3MrPC7s3d7yX-Ut8hkjfA_rsDO1NhyphenhyphensYuiDkjMegu6YAhZ4FCxZWsrDxjxGH4mjwqJLnGIPgk8bfez-k7b42_trtNN7ZxieIpYgtfai-npuQ8xcYRRW4IE1nASdE5nlZjDAGRXnW/s1600/DSCN1056.jpg"><img id="BLOGGER_PHOTO_ID_5467801213364768610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB5mDb3MrPC7s3d7yX-Ut8hkjfA_rsDO1NhyphenhyphensYuiDkjMegu6YAhZ4FCxZWsrDxjxGH4mjwqJLnGIPgk8bfez-k7b42_trtNN7ZxieIpYgtfai-npuQ8xcYRRW4IE1nASdE5nlZjDAGRXnW/s320/DSCN1056.jpg" border="0" /></a> Man, we did a lot in one month! Luckily we had lots of friends and co-workers to share everything with! </p>Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com0tag:blogger.com,1999:blog-1048770505547799711.post-81927607061192264652010-03-24T12:48:00.009-04:002010-03-24T13:47:44.058-04:00We used LARD!I'm sure you are wondering about that title - and I'll get to that in a little bit. But first, let's talk about Brioche! So Brioche is a classic French bread that is very rich and buttery! A lot of restaurants use Brioche to make French Toast because the bread has a nice flavor and absorbs the custard for French Toast really well.
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<br />My partner and I were a little tired of making plain loaves of bread and rolls, so we decided to use our Brioche dough to make Pains Aux Raisins instead! Before we could make these delicious little breakfast treats - we needed to make a few components. First, our brioche dough which had to ferment and proof like all of our other doughs and then we made Frangipane.
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<br />Frangipane is a nut filling and is traditionally made with Almonds. Other variations include Walnut, Pistacio and Hazelnut. We decided to make Almond which is very versatile and has a lot of applications in pastry.
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<br />Once we had all of our components ready to go, we rolled our Brioche dough out and spread Frangipane over the surface. We then sprinkled on currants (we opted to use currants instead of raisins - so I guess technically these are Pains Aux Currant) and then cinnamon. We rolled this up similar to rolling up a cinnamon roll and then allowed it to chill for a bit so that we could make cleaner cuts in the dough to form our individual rolls.
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<br />After we baked the Pains Aux Raisin, we brushed it with Nappage (an apricot glaze) and drizzled Fondant on the top.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XnnRYe7tzzdPOHS4gyAUV1f2aYhALdlkjtEEyX5cpDPEiLvuRJ1G8JO48oUejJBarrG9UpKRqnRV9fcM69pdToYanhas8454A2QAMwI3b0i4KzpZr0QVIx4PgMMrXAIR_6GHvDgllhuq/s1600/DSCN1016.JPG"><img id="BLOGGER_PHOTO_ID_5452244339451655394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XnnRYe7tzzdPOHS4gyAUV1f2aYhALdlkjtEEyX5cpDPEiLvuRJ1G8JO48oUejJBarrG9UpKRqnRV9fcM69pdToYanhas8454A2QAMwI3b0i4KzpZr0QVIx4PgMMrXAIR_6GHvDgllhuq/s320/DSCN1016.JPG" border="0" /></a>
<br />These were really fantastic and a welcome change from rolls & plain bread!
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8CVT5AiqqL-w2CDQN9HUI2i5xt_Ectp9M0HaDq3SCi_7_P5TzYMb2assLoyk5nMneTJfEuAK8hcTXC2cfm0X9LRm__QmRFIMRPYRyshLvNpqZeBx2OG0K5wnaDdc79T5_M2NRC5rSEWO/s1600/DSCN1019.JPG"><img id="BLOGGER_PHOTO_ID_5452244199786248754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8CVT5AiqqL-w2CDQN9HUI2i5xt_Ectp9M0HaDq3SCi_7_P5TzYMb2assLoyk5nMneTJfEuAK8hcTXC2cfm0X9LRm__QmRFIMRPYRyshLvNpqZeBx2OG0K5wnaDdc79T5_M2NRC5rSEWO/s320/DSCN1019.JPG" border="0" /></a>
<br />In a similar fashion, we made Saucisson En Brioche with the other half of our dough. This version was savory and we brushed our dough with whole grain mustard and sprinkled on crumbled, cooked sausage.
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3uXnIx2bsoZNDxRI3DEMuS7aglGEecLI7jTyjmRokbZ8fu-BMe8q6VO0Zh6fiw_Yv6G0qUJ-TRI_se1F1FEZB0F4IcJguQVBES9cRDQ9WT7HI3CsWyeH3fHTalMhMpM87EQfeVgxq_Vj/s1600/DSCN1021.JPG"><img id="BLOGGER_PHOTO_ID_5452244193768437986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX3uXnIx2bsoZNDxRI3DEMuS7aglGEecLI7jTyjmRokbZ8fu-BMe8q6VO0Zh6fiw_Yv6G0qUJ-TRI_se1F1FEZB0F4IcJguQVBES9cRDQ9WT7HI3CsWyeH3fHTalMhMpM87EQfeVgxq_Vj/s320/DSCN1021.JPG" border="0" /></a> </div><div>These would be great as a breakfast item or an appetizer! The mustard gave it a really nice tang!
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTPYfkG-9-kO0Csx-OypMuxy4ACtdUC4cSUgoi-nhSGodtbgve-XrY160bcOi9z5MDVnGqKBnQttM_CXS0V2KS8mb0KBhiLkUTWsmusEWkHOYdCdPkD2u8WVD1pQk32jHxYqUHHCCWwZa/s1600/DSCN1024.JPG"><img id="BLOGGER_PHOTO_ID_5452244184197934450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTPYfkG-9-kO0Csx-OypMuxy4ACtdUC4cSUgoi-nhSGodtbgve-XrY160bcOi9z5MDVnGqKBnQttM_CXS0V2KS8mb0KBhiLkUTWsmusEWkHOYdCdPkD2u8WVD1pQk32jHxYqUHHCCWwZa/s320/DSCN1024.JPG" border="0" /></a>
<br />After concluding our Brioche lesson, we moved into some classic Italian pastries - Sfogliatelle Napoletane and Cannoli. We prepped our doughs and then worked with them at various stages throughout the weekend. </div><div> </div><div></a>
<br />And this is where we used Lard! Oh my goodness - did we ever use Lard! If you are a fan of Sfogliatelle (sometimes called Lobster Tales) you might want to skip these details because it may ruin your liking for them! </div><div> </div><div></a>
<br />Ok. I warned you. So, Sfogliatelle is a layered dough that is somewhat like Phyllo or Puff Pastry. We used a pasta sheeter to make really, really thin, long sheets of the dough. Next, we brushed on butter and lard - on every inch of that dough - and stretched it to about 7 inches wide. Next we rolled the dough up into as small of a log as we could and repeated the process with our next piece of dough. </div><div> </div><div></a>
<br />Once the second sheet of dough was good and greasy, we put our first log at the end of the second sheet and rolled the first log up inside of the second. We repeated this process 4 times giving us layers upon layers of really thin dough and fat. </div><div> </div><div></a>
<br />You may be wondering why in the world you would need to have that added fat in between the dough?! Well, the reason is that when the finished product goes into the oven, the fat melts in between the dough and helps to lift and separate the layers as it bakes giving you a really flaky final product that is crispy as well. So it wasn't purely glutenous - </div><div> </div><div></a>
<br />Ok, after the dough rested in the refrigerator for a while, we sliced it into thin rounds and then had to use - you guessed it - more lard to work the dough and separate all of those tiny little layers. We were basically trying to make something that looked like a clam shell that we could pipe our ricotta cheese filling into. </div><div> </div><div></a>
<br />It's hard to describe what these looked like - and my hands were too greasy to consider getting the camera out to take a picture - but it will make sense when you look at the baked Sfogliatelle. So we piped the filling in and then folded the dough over the filling and put it in the oven.
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<br />BUT - before we put them in the oven, we had to brush them with more of the lard / butter mixture so that they basically fried in the oven. One final application of the fat was put on half way through the baking time. </div><div> </div><div></a>
<br />Here is a close up of one of these guys - see all the layers and how they were fanned out?
<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_Mq-cvm6RVvohnAaQbZCXyu-Sq61y6lPjj6mYMi73IH6p-0jcO_HQGiNvkIn_BNvej8CNEsIDktxkYaV7xBW7UHo2hdkc0mTlrXfx7EsEws_wBVjpTUa17djFeQlh6-aQlxviCsRJcdE/s1600/DSCN1026.JPG"><img id="BLOGGER_PHOTO_ID_5452244180283796242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_Mq-cvm6RVvohnAaQbZCXyu-Sq61y6lPjj6mYMi73IH6p-0jcO_HQGiNvkIn_BNvej8CNEsIDktxkYaV7xBW7UHo2hdkc0mTlrXfx7EsEws_wBVjpTUa17djFeQlh6-aQlxviCsRJcdE/s320/DSCN1026.JPG" border="0" /></a>
<br />For the first time since I started school, I didn't taste something I baked. I just couldn't do it - I don't mind butter, but I guess knowing how much lard and butter was in these things ruined it for me. Anyway, a few classmates tried them and said they were really good. I'll just take their word for it on this one! : )
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphZapWw1MXwf9BCvAymmA2SC4BaLCgTY_gT10bgOgJBfEwe9uDWdgZieEk4uxFRnqlTEk6faAyzkvB_gtmvPYtaCqntC_o2Jkw0Jszubbd5a5tuTLkBFqZ8acJPQKUw7Bj7E482woiY0d/s1600/DSCN1028.JPG"><img id="BLOGGER_PHOTO_ID_5452244173105292306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphZapWw1MXwf9BCvAymmA2SC4BaLCgTY_gT10bgOgJBfEwe9uDWdgZieEk4uxFRnqlTEk6faAyzkvB_gtmvPYtaCqntC_o2Jkw0Jszubbd5a5tuTLkBFqZ8acJPQKUw7Bj7E482woiY0d/s320/DSCN1028.JPG" border="0" /></a>
<br />Our second Italian treat were Cannoli's! They were a similar concept to the Sfogliatelle but the pastry part was not quite as involved. We used the pasta machine again to make our dough really thin and then cut them into rounds. </div><div> </div><div></a>
<br />Cannoli's are deep fried so we put our rounds of dough onto a metal cannoli mold that goes into the oil with the shell on it to help it keep its shape. The interesting thing about Cannoli's is that the dough contains vinegar, cocoa powder and Marsala wine which I never knew. You can't really taste any of these individual ingredients after they are fried. </div><div> </div><div></a>
<br />We fried our shells and let them cool off before we piped in our Cannoli cream - made of ricotta impastata, sugar, vanilla, cinnamon and chopped semisweet chocolate. I could have eaten this by itself - it was so good!!! Ricotta Impastata has a smoother consistency than regular ricotta which is why it works well in this type of pastry.
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<br />Here are the filled cannoli - I dusted them with powdered sugar as well before I shared them with some friends but didn't get a picture of them. Some other decorative options were dipping part of the shell in melted chocolate before filling or putting chopped pistachio's on the ends of the filling. I liked mine a bit "plane jane" and thought they tasted fantastic!
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<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38W5bVgvg2rlEgWlrqA4GkxfXL4lQEhgO2S5xEWPzriJeQtC79w51czFsqen31Pjg8svHLBgosqT_cmmLOy05w9UBXJDr0JNaEs32lEMsE7gUbP-Zg1441oa3DNka5lQw6QxZau3U5qRn/s1600/DSCN1031.JPG"><img id="BLOGGER_PHOTO_ID_5452243707526704594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38W5bVgvg2rlEgWlrqA4GkxfXL4lQEhgO2S5xEWPzriJeQtC79w51czFsqen31Pjg8svHLBgosqT_cmmLOy05w9UBXJDr0JNaEs32lEMsE7gUbP-Zg1441oa3DNka5lQw6QxZau3U5qRn/s320/DSCN1031.JPG" border="0" /></a>
<br />Our next major category of Pastry is Tarts and Pie doughs. The first dough we made was Pate Brisse which is a dough that contains no sugar so it can be used for savory items or sweet. This dough was tough to work with because it is meant to be very flaky and tender so it doesn't have much structure to it and can be very crumbly. </div><div> </div><div></a>
<br />Rolling this dough out for our Fruit tarts was a challenge and required much patience! The taste of this product made it worth the struggle, but from what Chef tells us - there are other doughs that are just as delicious and more user friendly! </div><div> </div><div></a>
<br />Anyhoo, we used our Pate Brisse to make fruit tarts - we made an 8 inch tart that we filled with Vanilla Pastry cream before topping with fruit and then we made individual tarts that we filled with Orange Curd and topped with fruit. Other groups made Lemon or Lime curd but I made orange.
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<br /></div><div>I filled three of my tartlettes with pastry cream and the other three with the orange curd. This is before I glazed them with nappage.
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<br />Here is my 8 inch tart - pre glaze.
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0uyKmxUxsmVu1womA1qLDIi9hNDkVZWR23Cw7YagVfd8dWZmJxLsk9YJfzSZhGBZqfPw5Bg6eCxGaLNsEsmStSmpoeI3qhB5cFHPEz02Gh6ZuNc4flt8XXwFWyS6W-P2MjJxXXtXS8pn/s1600/DSCN1034.JPG"><img id="BLOGGER_PHOTO_ID_5452243694449529362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim0uyKmxUxsmVu1womA1qLDIi9hNDkVZWR23Cw7YagVfd8dWZmJxLsk9YJfzSZhGBZqfPw5Bg6eCxGaLNsEsmStSmpoeI3qhB5cFHPEz02Gh6ZuNc4flt8XXwFWyS6W-P2MjJxXXtXS8pn/s320/DSCN1034.JPG" border="0" /></a>
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<br />Ta-daaaa!!! See what a difference brushin a little apricot glaze does for this!
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxKo_iJmeY6CauqIDT0jjRRQUzbfq5zFBtNiEmU5bZC8m1pPaHr_jxfuREhk4B0-yNbmesk2hf2UXUClhUVTnPv2l4yRTj5M3TAuvd1_4-pIWAL6K7Xwfr50kNmDmOK88EZ7D_2GKHAjf/s1600/DSCN1039.JPG"><img id="BLOGGER_PHOTO_ID_5452243687389786562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxKo_iJmeY6CauqIDT0jjRRQUzbfq5zFBtNiEmU5bZC8m1pPaHr_jxfuREhk4B0-yNbmesk2hf2UXUClhUVTnPv2l4yRTj5M3TAuvd1_4-pIWAL6K7Xwfr50kNmDmOK88EZ7D_2GKHAjf/s320/DSCN1039.JPG" border="0" /></a></div><div> </div><div>And the little guys too!
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<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3h9alhfV5UdAukSCb_De8UqEDto6e64nuMVZjf9GVt5kwEedd52qzLkJvQI7zFtdRJIOGXkVSZLNGqtucCge1xgIK6Vp0VziuQVtj3tka98rQuGjZ70RVLvSUSl3SOPcaEumCAPlUYY5e/s1600/DSCN1042.JPG"><img id="BLOGGER_PHOTO_ID_5452243680620447298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3h9alhfV5UdAukSCb_De8UqEDto6e64nuMVZjf9GVt5kwEedd52qzLkJvQI7zFtdRJIOGXkVSZLNGqtucCge1xgIK6Vp0VziuQVtj3tka98rQuGjZ70RVLvSUSl3SOPcaEumCAPlUYY5e/s320/DSCN1042.JPG" border="0" /></a>
<br />These were a nice treat too and something I think I will make in the future - even if it means a struggle with Mr. Pate Brisse!
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<br />Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com0tag:blogger.com,1999:blog-1048770505547799711.post-64005260062992418302010-03-17T14:42:00.007-04:002010-03-17T15:29:00.120-04:00Challah and Bagels and Doughnuts, Oh My!Oh yeah - and Pizza!!! Can you think of a more carb-o-licious weekend?! I think that our class was the most excited about this past weekends lessons! We've been counting down until Doughnut weekend since we started this adventure on January 9th! But we didn't realize that we would also get to make Bagels and Pizza on the same weekend!<br /><br />So we started out by making our pizza dough and while that fermented, we got to cook all of the toppings that we wanted to use on our pizza. Another chance to feel like we were culinary students - the school provided every kind of meat and vegetable and cheese you could imagine so we went wild! <br /><br />While our toppings cooled to room temperature, Chef showed us how to shape our dough into a pizza round. We didn't throw it above our heads like the pro's do, but we used our knuckles and turned really fast circles with the dough to make our crust nice and thin. After that, we topped it with sauce and our toppings. <br /><br />My first pizza had Italian Sausage, Sauteed onions, peppers and mushrooms and grated mozzarella. Making the pizza was only half of this lesson - the other half was getting the pizza off of the peel (long handled, wooden paddle that you use to slide the pizza into the deck oven) successfully and not tossing it into the back of the oven or getting it into the oven - but upside down! A variety of things could cause this type of messy disaster - if your pizza was too heavy with toppings, if your pizza dough got stuck to the peel, if there was a little speck of sauce on the peel, etc. Luckily, our class did not have any incidents of pizza flippings and everyone was able to get their pizza into and out of the oven successfully! <br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdHRoScTyWAgMsxU76NJnuxkaAO9TMLjzdjcSnaQrFv8xEEyfIRagHnODVq5DnXkK1YtZ-IyiQ5WsKgTt4E0l9z0xx_J4bkSFsIp1QHjT-AvUSUoff3_w178xpAbVtb4vr7rXir2Z8ovw/s1600-h/DSCN0982.JPG"><img id="BLOGGER_PHOTO_ID_5449677815048945570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdHRoScTyWAgMsxU76NJnuxkaAO9TMLjzdjcSnaQrFv8xEEyfIRagHnODVq5DnXkK1YtZ-IyiQ5WsKgTt4E0l9z0xx_J4bkSFsIp1QHjT-AvUSUoff3_w178xpAbVtb4vr7rXir2Z8ovw/s320/DSCN0982.JPG" border="0" /></a><br />My second pizza was a White Pizza - no sauce, just cheeses. I used sliced mozzarella, riccotta, peccorino romano, bel paese, and parmesean cheese. Then I sprinkled fresh arugala on top and a little fresh cracked black pepper. I loved this pizza!!!! <br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbp6S8pVFzE0-oq8dRdUGxdRAduHdPPJp7OsgkPs4CGo5LdQfSRXpMJA3q9iWTG8DnLuermHSfX8TJR71cPjK9rpNx4mv32cBVAvg46oe0rC0Oz76R24FRpZzTljZ9oeI5MSCqI47jLZNp/s1600-h/DSCN0984.JPG"><img id="BLOGGER_PHOTO_ID_5449677808777091426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbp6S8pVFzE0-oq8dRdUGxdRAduHdPPJp7OsgkPs4CGo5LdQfSRXpMJA3q9iWTG8DnLuermHSfX8TJR71cPjK9rpNx4mv32cBVAvg46oe0rC0Oz76R24FRpZzTljZ9oeI5MSCqI47jLZNp/s320/DSCN0984.JPG" border="0" /></a><br />After pizza, we made Challah bread and Challah rolls. Challah is one of Roger's favorite breads so I was happy to make this to bring home for him to try. The dough gets it's color from the egg yolks that are in this dough. After the dough went through fermentation and proofing, we learned to braid the dough. <br /><br /><div> <img id="BLOGGER_PHOTO_ID_5449677795820480258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-plk_gZN_Ii-hJvvDfbZhdAKk-XOi84FpzGHkslF787Fi4HMxWVNO7yK9777leuQEQ4JZOr2FOyEQFAhRyzAgabLR01UNDBiefjxWE2erj9UemI8emJo7a5CRS9JWrZSjPuC7KDAdKf9/s320/DSCN0968.JPG" border="0" /><br />Here is my tray of Challah rolls - we learned severl knots / braids to use and then coated them with egg wash and sprinkled on poppy seeds, kosher salt, white sesame seeds and black sesame seeds. This is before they went into the oven. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DUMuTtHmi-LdSZwsMp8qgGq2slriNp76Fu_9_QIKXnpIHpw4OfCUYSwGMPGxBso1AxN1s1E22fYosrdh-at-j6Dp92R2stCrm_qtxCFVmJRiE-Rf-US829yp7LE3q-LD83MKij_OMKmB/s1600-h/DSCN0970.JPG"><img id="BLOGGER_PHOTO_ID_5449677786362512978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DUMuTtHmi-LdSZwsMp8qgGq2slriNp76Fu_9_QIKXnpIHpw4OfCUYSwGMPGxBso1AxN1s1E22fYosrdh-at-j6Dp92R2stCrm_qtxCFVmJRiE-Rf-US829yp7LE3q-LD83MKij_OMKmB/s320/DSCN0970.JPG" border="0" /></a> </div><div>Challah fresh out of the oven...<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnPzncDINraq7us4c3BMyWD_4hcpCLa_jnZJDLWfW83TKZiJOBuqE9Cf0BgXrAM39aajPHjEETzYsIQXrk9o0WbXbb-L3cA8ccUNjAOZ5PEAhyphenhyphencJ8mGEAquPjiYwUalG_xkYH806tK4BE/s1600-h/DSCN0976.JPG"><img id="BLOGGER_PHOTO_ID_5449677775832899378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnPzncDINraq7us4c3BMyWD_4hcpCLa_jnZJDLWfW83TKZiJOBuqE9Cf0BgXrAM39aajPHjEETzYsIQXrk9o0WbXbb-L3cA8ccUNjAOZ5PEAhyphenhyphencJ8mGEAquPjiYwUalG_xkYH806tK4BE/s320/DSCN0976.JPG" border="0" /></a><br /><br />And the rolls...<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6L5rqP27IKJoedwyCeij2mntvCT8N49j4s-Dyi7fvOjMZN179vm0dBSCOYJKZk892EPiPC_nfswa8NXvHsqKqGNryTH4PjP-MZWoCuXR0KW0suHDfyVYScjWrHVgE_6UzXWvqCnsljJvb/s1600-h/DSCN0988.JPG"><img id="BLOGGER_PHOTO_ID_5449676870243748994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6L5rqP27IKJoedwyCeij2mntvCT8N49j4s-Dyi7fvOjMZN179vm0dBSCOYJKZk892EPiPC_nfswa8NXvHsqKqGNryTH4PjP-MZWoCuXR0KW0suHDfyVYScjWrHVgE_6UzXWvqCnsljJvb/s320/DSCN0988.JPG" border="0" /></a><br />We also made Foccacia - the thick, flat, italian bread. My partner and I decided to top ours with olive oil and kosher salt and put sun dried tomatoes on half of it. <br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBihm5QwwwFGafgwCLX10x6JPu1St7rlV5Wf978-ycwnkqfo3af3o8qBbzdP1DQrc0aeWVwhtsjwI-XfHOoJoebOv4X3iKxabHOpPHTw-0Q-ttETv1w7lXDpPSB1_yqi9haHGZhNCmynK/s1600-h/DSCN0992.JPG"><img id="BLOGGER_PHOTO_ID_5449676861572743826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBihm5QwwwFGafgwCLX10x6JPu1St7rlV5Wf978-ycwnkqfo3af3o8qBbzdP1DQrc0aeWVwhtsjwI-XfHOoJoebOv4X3iKxabHOpPHTw-0Q-ttETv1w7lXDpPSB1_yqi9haHGZhNCmynK/s320/DSCN0992.JPG" border="0" /></a><br /><br />An "in between bread" on Saturday was this Oatmeal Bread. Another yeast bread - and this one had oatmeal and a little brown sugar in it.<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1YwYbSvzZKMxO4sFOHTjEnLqBXDenN0BA_wQm9amy0K12b4OjX6ZgIOCp31P3dB3brTl1DWOnwzTpqmFIC88AXb3Z43u9ung4KG5J63QBD2H946PCdMzaflGXnxpnEOGX9MB2ZbDRSoK/s1600-h/DSCN0994.JPG"><img id="BLOGGER_PHOTO_ID_5449676856399406354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx1YwYbSvzZKMxO4sFOHTjEnLqBXDenN0BA_wQm9amy0K12b4OjX6ZgIOCp31P3dB3brTl1DWOnwzTpqmFIC88AXb3Z43u9ung4KG5J63QBD2H946PCdMzaflGXnxpnEOGX9MB2ZbDRSoK/s320/DSCN0994.JPG" border="0" /></a><br />I'm so disappointed that I forgot to take pictures of my Bagels! I don't know how it happened - but I didn't realize it until I sat down to upload my pictures and write this post. Making bagels is a lot of fun - we made the dough, learned how to shape it into the circle shape and then we poached them before putting them into the oven to bake. Poaching gives the bagel the nice chewy texture and baking in the oven completes the cooking process and gives the bagel it's brown color.<br /><br /></div><div>Finally, it was Time To Make The Doughnuts!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!</div><div> </div><div>We made two types of dough - One for Filled Doughnuts and one for Raised Doughnuts. Here is the dough for the Filled Doughnuts - cut out circles with no holes in them. We didn't want to waste a bit of that dough, so we used a smaller cutter to make some "munchkins". </div><div> </div><div><br /><img id="BLOGGER_PHOTO_ID_5449676837413001586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCrite_7E0oEq3egmqpIqr25ClVoweSAJ-ucIFKfDJjts0kDoY6_Zb42h64jS64ACzlxDX0b-4yUond_4p3VNlrsbMD43rDbPFtScOb1AlpbgMs9S9WHjAkPwjYRB1B6Cs1v2dH6q0WzRm/s320/DSCN0999.JPG" border="0" /><br />We didn't have large fryers to use, so we heated oil to 350 degrees in saucepans on our induction units and fried our doughnuts there. Here are three of the filled munchkins in the hot tub.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikB3jjVsdu5WYJuXPBRH-VAv0PR8MX2_VoFarTrJ_PFaOvt1s-4079cjngblB8AqOUynw-BbY-TneYUvRlsmo6FTPT2dP4i7Oyl3SkvvbzEc5HgPYuHMuI0_OUJM-03txt7PLERUM5hb20/s1600-h/DSCN0996.JPG"><img id="BLOGGER_PHOTO_ID_5449676848386809490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikB3jjVsdu5WYJuXPBRH-VAv0PR8MX2_VoFarTrJ_PFaOvt1s-4079cjngblB8AqOUynw-BbY-TneYUvRlsmo6FTPT2dP4i7Oyl3SkvvbzEc5HgPYuHMuI0_OUJM-03txt7PLERUM5hb20/s320/DSCN0996.JPG" border="0" /></a><br /><br /><div>Now you may be wondering what we filled these little yummies with? Well, we made more vanilla pastry cream (like our filling for the Eclairs and Choux Puffs) and we used that to fill the majority of our doughnuts. We had a plethora of jellies to choose from too - but who wants that when you can have vanilla pastry cream? </div><div> </div><div>We dipped our doughnuts into chocolate glaze or fondant and then decorated them with sprinkles. <br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOwzjXIc1s-v0BuldmfcVcdNJ2qQ4Iw3P7PBXMtrsbuab6_VhqXwLl9Ems0sXJEeUjh81_XkVamYkkM_mblh3nGsYOqpUCmT3aiJ6VKx3bGdDyUfzIHHi92uIsB2UAi9kC9nzX4Zmg2ao/s1600-h/DSCN1001.JPG"><img id="BLOGGER_PHOTO_ID_5449676025894865154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOwzjXIc1s-v0BuldmfcVcdNJ2qQ4Iw3P7PBXMtrsbuab6_VhqXwLl9Ems0sXJEeUjh81_XkVamYkkM_mblh3nGsYOqpUCmT3aiJ6VKx3bGdDyUfzIHHi92uIsB2UAi9kC9nzX4Zmg2ao/s320/DSCN1001.JPG" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMekNOSoH9dEW0KagpqHn0x5Cx9fFV9K0fGr7PUjgBVSaVqOCTsmwS8sSwqatRDhAGnBDMdEfzjeDW4j6LctvVKYFHDG6y8RAVAmixfbJ2KTkG8B0YCpNWzWedwiqb3P8eVz6mRivX2Apl/s1600-h/DSCN1002.JPG"><img id="BLOGGER_PHOTO_ID_5449676013913478402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMekNOSoH9dEW0KagpqHn0x5Cx9fFV9K0fGr7PUjgBVSaVqOCTsmwS8sSwqatRDhAGnBDMdEfzjeDW4j6LctvVKYFHDG6y8RAVAmixfbJ2KTkG8B0YCpNWzWedwiqb3P8eVz6mRivX2Apl/s320/DSCN1002.JPG" border="0" /></a><br />Next we cut out our raised doughnuts and got those into the fryer pronto!<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PCwdyXUCySDBvtyxk8nw7sha9voX1h_HNpv0RAVXN_i611l04huFVlQrCDEl_uC3ZricOnyEVjSZePuqYSccnhlyrB3kbyti5R9O1hnNKbnYx9w6yNERT7MScKbcEJX7_z5aFohrymA7/s1600-h/DSCN1005.JPG"><img id="BLOGGER_PHOTO_ID_5449676004367536562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PCwdyXUCySDBvtyxk8nw7sha9voX1h_HNpv0RAVXN_i611l04huFVlQrCDEl_uC3ZricOnyEVjSZePuqYSccnhlyrB3kbyti5R9O1hnNKbnYx9w6yNERT7MScKbcEJX7_z5aFohrymA7/s320/DSCN1005.JPG" border="0" /></a><br />For this recipe, we coated the warm doughnuts with cinnamon and sugar<br /><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XGj7w0Uul3SHTGPi8-5Pl3rN_OeXpCZ28wc6DUnnH7HoMbU8tcYxOBRDHXpH373HgLSQjFZWaLSyTw4Kktpxl9yCiNl5oQMLXTp3H_wDW5DefQCm-zVt2SEiz24IMTg9VNpf4LgNqrI-/s1600-h/DSCN1007.JPG"><img id="BLOGGER_PHOTO_ID_5449675989704819954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XGj7w0Uul3SHTGPi8-5Pl3rN_OeXpCZ28wc6DUnnH7HoMbU8tcYxOBRDHXpH373HgLSQjFZWaLSyTw4Kktpxl9yCiNl5oQMLXTp3H_wDW5DefQCm-zVt2SEiz24IMTg9VNpf4LgNqrI-/s320/DSCN1007.JPG" border="0" /></a><br />Or chocolate glaze...<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcCjc5VnkPW1bgbkDGQ2K4UYFObt2DL8-P_gsyzKoa6SfOrrP1WPKQMyHtzfSSHYmuD2I-WOpNUaKtouorv0MRvfyrm9He4iKDiCLM2TOo_46EvwLEKRIWhyphenhyphenN5nGg363Ih9MO8BHrSbMm/s1600-h/DSCN1009.JPG"><img id="BLOGGER_PHOTO_ID_5449675981584029522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcCjc5VnkPW1bgbkDGQ2K4UYFObt2DL8-P_gsyzKoa6SfOrrP1WPKQMyHtzfSSHYmuD2I-WOpNUaKtouorv0MRvfyrm9He4iKDiCLM2TOo_46EvwLEKRIWhyphenhyphenN5nGg363Ih9MO8BHrSbMm/s320/DSCN1009.JPG" border="0" /></a> </div><div>While these weren't quite as good as Krispy Kreme, they were still a nice treat and a lot of fun to make! <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div></div></div></div>Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com0tag:blogger.com,1999:blog-1048770505547799711.post-25247537127175724382010-03-10T12:05:00.006-05:002010-03-10T14:06:18.284-05:00Bread!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8FIfJBNv33UabwDXkbZSW3zsgU2alo3ZboCSqAIJU72F5DxVxr8-08v8BDBCie6T7pIzPntjqK3xPSZt2_6ihA66SIttINTF_rmuXII6yQuuNt6dyRGNeW7ylCFKjHv_nWIM3u_d58EE/s1600-h/DSCN0938.JPG"><img id="BLOGGER_PHOTO_ID_5447053394947959602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8FIfJBNv33UabwDXkbZSW3zsgU2alo3ZboCSqAIJU72F5DxVxr8-08v8BDBCie6T7pIzPntjqK3xPSZt2_6ihA66SIttINTF_rmuXII6yQuuNt6dyRGNeW7ylCFKjHv_nWIM3u_d58EE/s320/DSCN0938.JPG" border="0" /></a><br /><br />That's my first loaf of real yeast bread - the first bread we started off with this past weekend was Semolina Bread. This was our introduction to the various stages of working with yeast products and making bread by hand. We learned about straight dough and indirect dough methods and mixed these first breads by hand.<br /><br />Bread is a lot of fun, but we discovered there is a lot of patience required and bread baking is a very lengthy process! Chef Jeff tried to limit the amount of down time we had by staggering our recipes so that while one dough was fermenting or proofing, we were working on another bread that was at another stage in the process.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccCtgrzAyw72WWcmhn93BATD0vI1zOuk-_DAXd2ZY_VDtALrm4a3nK8RykAp1Lbl7Y0bnvX-G5cnMAe3MxVMptgCbsZYTLRMXqzVfklzOJx091prV-tGuGrnH9Q_II9vMLyNi8XaCd3xx/s1600-h/DSCN0940.JPG"><img id="BLOGGER_PHOTO_ID_5447053383230598610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjccCtgrzAyw72WWcmhn93BATD0vI1zOuk-_DAXd2ZY_VDtALrm4a3nK8RykAp1Lbl7Y0bnvX-G5cnMAe3MxVMptgCbsZYTLRMXqzVfklzOJx091prV-tGuGrnH9Q_II9vMLyNi8XaCd3xx/s320/DSCN0940.JPG" border="0" /></a> Once we were familiar with the process, we moved on to make Nicois Olive Bread and learned how to shape our dough into oblong loafs as well as rounding dough like we did on our Semolina bread.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWEGPszFxxWjBwCrJPV9lQ2ovrCe9N1wyxnkz25wuvnTeUBOBv_ov7tRt6aGaptVZAXOV5zi_mh_SDN9AtOHXPPvfilZq_4jTDWf07UEdF5547xrRZ5j_wQ17OC5HzfywSxXn7DpDaDW-/s1600-h/DSCN0944.JPG"><img id="BLOGGER_PHOTO_ID_5447053373841609250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWEGPszFxxWjBwCrJPV9lQ2ovrCe9N1wyxnkz25wuvnTeUBOBv_ov7tRt6aGaptVZAXOV5zi_mh_SDN9AtOHXPPvfilZq_4jTDWf07UEdF5547xrRZ5j_wQ17OC5HzfywSxXn7DpDaDW-/s320/DSCN0944.JPG" border="0" /></a> </div><div>Next we made Fougasse Provencale which has BACON in it and herbs de provence. You wouldn't believe how excited Pastry students are to get to cook and use Bacon!!!! It was strange to have that smell in our kitchen since we have never really worked with savory flavors before. This bread was really great - nice flavor and how can you go wrong with Bacon inside your bread! </div><div></div><div></div><div></div><div><br />Fougasse is a ladder shaped bread so we formed our dough into rectangles and then cut openings in the bread before it proofed for the last time and was put in the oven.<br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5lqNxZMVzgxvQPWmaMJ78g1iPI2XCTW08TVvRZHdn09qTTCEnps-_MX8N1NVaTLxYgT8rCiNvWZ7phOMh4nr5bpZShN9S9NIlqQ1oW_SD5UUJo30UFFXxC6lVLueqfEg6xGov2_PmBj2/s1600-h/DSCN0945.JPG"><img id="BLOGGER_PHOTO_ID_5447053372516100226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5lqNxZMVzgxvQPWmaMJ78g1iPI2XCTW08TVvRZHdn09qTTCEnps-_MX8N1NVaTLxYgT8rCiNvWZ7phOMh4nr5bpZShN9S9NIlqQ1oW_SD5UUJo30UFFXxC6lVLueqfEg6xGov2_PmBj2/s320/DSCN0945.JPG" border="0" /></a><br />Saturday afternoon we made a Poolish which is the French name for a wet starter made of equal weight proportions of flour and water and a very small percentage of yeast. We left our Poolish to work overnight and came back to triple the amount we left on Saturday evening. </div><div><br /></div><div></div><div></div><div>We used this particular Poolish to make Baguettes. Baguettes take even more time to make than the other breads we made and are very difficult to work with. True French baguettes only contain yeast, flour, water, and salt and only have a shelf life of 6 hours. In a strict French bakery, they would deem baguettes older than 6 hours not-saleable and would pull them from their shelves at the 6 hour mark.</div><div><br /></div><div></div><div></div><div>The hardest part about making Baguettes is shaping them into those long rods. It is a tough technique and Chef warned us ahead of time it was difficult and could be frustrating so we knew we were in for an experience! We each had to make 4 baguettes and you can see that they <em>kinda </em>have the correct shape, but not quite!</div><div><br /><br />The one on the very bottom is the first one I rolled - doesn't it look like a snake! : )<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFddkt7__r_Qci2P5glgwlcfqdleqbBeohEj0mz4-nMj95_VgFUHhAijIMbLn_m2bA8tqy1P-1zqHDqiTOzRQVorJfLNYd8TsdMLNF5bcNa24SH1MVzqezs5_dZrfFxUjwY6zkjY3zfzG/s1600-h/DSCN0950.JPG"><img id="BLOGGER_PHOTO_ID_5447052842412866402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFddkt7__r_Qci2P5glgwlcfqdleqbBeohEj0mz4-nMj95_VgFUHhAijIMbLn_m2bA8tqy1P-1zqHDqiTOzRQVorJfLNYd8TsdMLNF5bcNa24SH1MVzqezs5_dZrfFxUjwY6zkjY3zfzG/s320/DSCN0950.JPG" border="0" /></a><br />Despite their appearance, these baguettes were delicious! Roger and I had French Bread pizzas for dinner Sunday night (because we were overwhelmed with Bread products!) and it was really, really good!<br /></div><div><br />One of the breads we made during our baguette downtime was called Anadama bread and was a strange mixture of flour, cornmeal, salt and molasses (and a few other ingredients) - I wasn't really a fan of this bread but we made this recipe because it only had to proof one time and was made in loaf pans which we had not used before.<br /></div><div></div><div></div><div></div><div><br />It was a very dense bread that had a slight corn flavor too it - but also had a yeast element. The story behind the recipe is that a long time ago, a man came home from working and his wife had not prepared dinner the way she normally did and was not at home. Her name was Ana and supposedly he exclaimed "Ana Damn" and then looked in the cupboards to see what he could scrounge together to eat. He mixed these ingredients together, threw it into the oven and Anadama bread was created. </div><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_SwhnYoY-l8Z6vq_hygqS5HHe1UpZhCkj86CFY3Cz30UT-owkd8VKhEs7JGDpvpuQ68QMlPXW2HPLoP52768MjHsN19w6BmfuAy4alm7cgChqXThJdEiLIiXSEvwWvsFqMNCnUAd2zVz/s1600-h/DSCN0951.JPG"><img id="BLOGGER_PHOTO_ID_5447052839252644226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_SwhnYoY-l8Z6vq_hygqS5HHe1UpZhCkj86CFY3Cz30UT-owkd8VKhEs7JGDpvpuQ68QMlPXW2HPLoP52768MjHsN19w6BmfuAy4alm7cgChqXThJdEiLIiXSEvwWvsFqMNCnUAd2zVz/s320/DSCN0951.JPG" border="0" /></a><br />This next bread was by far my favorite! Chocolate Hazelnut Bread!!!! It had both milk & semisweet chocolate in it and was fantastic!!!! I could see myself making this one again - it was that good.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95Yhku1sz0j9Hxnt88JZHpKefRALdG5UxBnD938uSVKhq6dd70Km1lZSMe4CHSq63QpfRCpQ0M1D0hTha9FP1FY1OkcX9Sh4VJjWrlk96kxpez0xHu79hV9O2Ztz1jfe_AHNwWPcrlTav/s1600-h/DSCN0957.JPG"><img id="BLOGGER_PHOTO_ID_5447052826022056370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95Yhku1sz0j9Hxnt88JZHpKefRALdG5UxBnD938uSVKhq6dd70Km1lZSMe4CHSq63QpfRCpQ0M1D0hTha9FP1FY1OkcX9Sh4VJjWrlk96kxpez0xHu79hV9O2Ztz1jfe_AHNwWPcrlTav/s320/DSCN0957.JPG" border="0" /></a><br />Here is a picture of all the breads we baked on Sunday.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPffzrXf9W6R3SoSiGI_LcowFuqqcbwnQP1gtwXdQIHwQn-6J-Tn0Z0l5qa_U11rCSQ0JXVShTXD52kfi20jbdkHgov65EA0hbEWmQyA3qTDLdwr4gSzOrevLNF1LcZ4AhUgKZlxdoh5T/s1600-h/DSCN0959.JPG"><img id="BLOGGER_PHOTO_ID_5447052823016590946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPffzrXf9W6R3SoSiGI_LcowFuqqcbwnQP1gtwXdQIHwQn-6J-Tn0Z0l5qa_U11rCSQ0JXVShTXD52kfi20jbdkHgov65EA0hbEWmQyA3qTDLdwr4gSzOrevLNF1LcZ4AhUgKZlxdoh5T/s320/DSCN0959.JPG" border="0" /></a><br />And last but not least are Bread sticks - we made a Rosemary bread stick that was very tasty. These were relatively quick to make and had a crunchy texture to them - not a big, doughy bread stick like you would have at an Italian restaurant.<br /><br /><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZE-j-TsW-1oz82JWLoVy52N_ueZWxml76aorwUyQesyXYIvUDeCNTYvgAR6FrijsvtzSIQy6QWXue5jg2cIfHD_th-w3rSz9LYpSjtwhTF3Z_TnpqOJKzKqADX7ZN-_bU00JuPSK8gKq/s1600-h/DSCN0967.JPG"><img id="BLOGGER_PHOTO_ID_5447052818557624658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZE-j-TsW-1oz82JWLoVy52N_ueZWxml76aorwUyQesyXYIvUDeCNTYvgAR6FrijsvtzSIQy6QWXue5jg2cIfHD_th-w3rSz9LYpSjtwhTF3Z_TnpqOJKzKqADX7ZN-_bU00JuPSK8gKq/s320/DSCN0967.JPG" border="0" /></a></div><div>And that was weekend 1 of Bread!<br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div>Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com0tag:blogger.com,1999:blog-1048770505547799711.post-44469864089950946972010-03-01T13:34:00.010-05:002010-03-05T13:58:27.435-05:00Back on Track!Back in the swing of things! Sorry I’m a little behind with putting up a new post – my school schedule was a little strange the last three weeks but I wanted to get you up to speed before we start our Bread and Yeast Doughs Module this weekend!<br /><br />After having President’s Day weekend off, we jumped right back into things finishing up our Frozen Dessert work making Bombes. Bombes are like an ice cream dessert, but instead of the custard mixture being churned, you add air to it by incorporating whipped cream or whipped egg whites. We had the choice to make a wide variety of flavors, so my partner and I chose to make Banana, Pineapple Coconut and Raspberry! We were trying to feel tropical on that cold February Saturday morning!<br /><br />Bombes are layered into flexible molds and then unmolded before presentation. We had fun layering in our three flavors and the combination turned out to be a hit!<br /><br />I forgot to take pictures of our bombes, but they were cute. I found this picture online - ours were similar but were a pale yellow color.<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5445224162544363042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 130px; CURSOR: hand; HEIGHT: 98px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpr47OzjTxx_X7omI0BDuKhOdSeLzZXnsarnk-6fzgb4qYzseC-c-cQlx2KO7qKLGV0a4ww2-lMbsyXTlcwrjTvOMyJM2b13ZBDXR4nZ7ZzxC6pFBd0h7GzbXCO4PBKOF0EpbA3PRWyLEg/s400/images.jpg" border="0" />When we left the ICE building to commute home, we all made sure to not mention we had made Bombes that day – that could get you in a whole bunch a trouble in NYC!<br /><br /><br />The more exciting part of that weekend was that we began our journey into pastry related production – Pate a Choux!!! Pate a Choux is used to make Eclairs and choux puffs (Crème puffs) and Paris Brest.<br /><br />The translation of Pate a Choux is “cabbage paste” and it got this name way back when because when the dough would bake in the oven, it often looked like little cabbages when it puffed up. The neat thing about Pate a Choux is that when it bakes, it puffs up and leaves a hollow center that you can fill with all kinds of yummy stuff!<br /><br /><br /><br />We made Pastry Cream (vanilla & chocolate) and Whipped Cream to fill our Pate a Choux and we also made a Chocolate Glaze and Fondant to coat our pastries. Here I am piping vanilla pastry cream into an Eclair.<br /><br /><p><img id="BLOGGER_PHOTO_ID_5443736913172254546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhczv5S-YcBt3jz50SCkzzx_WNUFYT46wmL3dCkGIw7fmkAaQQvjuLGgXoQW5xoyEGc_YXygRd1N12ClrNWUGk5n2FoPVf9EdgsaS2WU9p1bh19J_65Haot3OTE1tAC9Mf2MJ_5W7g8NM5m/s320/25325_365146480399_737040399_5335980_1966260_n.jpg" border="0" /><br />We used different pastry tips and techniques to form the same dough into various shapes. This tray has éclairs and choux puffs on it and I’m using a knife to poke a hole in the bottom of each one so that we could pipe our pastry cream inside.<br /><img id="BLOGGER_PHOTO_ID_5443736927642059362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 239px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_LbWsoBKNTT4lXaZtFTvrg3w6Or6WxeLQgb-AV-5a764WRxwGVYS6RJPoYyB4IdSZMeVEYDwAWL8bW9gLt_hNaOtbvzJamlD0izzN3h8u4wZqpZkjKjfMHmhghvgIudU-LrfXIKKQZl1/s320/25325_365146795399_737040399_5336000_121626_n.jpg" border="0" /><br />The dessert below is called a Paris Brest - and it is a classic French dessert. The story behind the name is that prior to the Tour de France, there was a bicycle race from Paris to Brest and back to Paris and this dessert was created in honor of that event. The pastry is round and some say represents the circle the actual bicycle route made while others say it represents the bicycle wheel. </p><br /><p>Either way, the circle of Pate a Choux is brushed with egg wash and sprinkled with slivered almonds before baking and after it cools, is cut open and filled with pastry cream and whipped cream then dusted with powdered sugar.<br /></p><br /><p><img id="BLOGGER_PHOTO_ID_5443736904772684578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0khEgbtlvdEuJfUnjST-e9kZPpb_of2i5iUc7Sn0qji_EkeF3l6fNMj1hik2c9H_VtV01UNJnM1MGJw-GG2qMZSXKyDx-i_Wh-84MStG1AlR65as3wLHXMt_2a7Z1DNYrejIIYERzkvZ/s320/25325_365146430399_737040399_5335977_6963123_n.jpg" border="0" /><br /><br />These are two Choux a la Creme that I filled with chocolate & vanilla pastry cream, sliced strawberries and dusted with powdered sugar. Nice two-bite treats!<br /></p><br /><p><img id="BLOGGER_PHOTO_ID_5443736910292078834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZV9oTncxZHPRpMh9ExI4fsErgSgQgma3cmE2PGn-JGSTFgxUJVEG4EVtWLVAO4DsbB1swTI8cFy1dRFy0TxeyQ1ILPLK6qntUZUPXTO05ZLIWuGjInvpcTYEAK5M89pPFQuvppDpL8B3g/s320/25325_365146445399_737040399_5335978_7604235_n.jpg" border="0" /></p><br /><br /><p>Here is a tray with some of our completed Eclairs and Choux Puffs - we filled them and then decorated them using our Chocolate Glaze or Fondant (not to be confused with rolled fondant used on cakes) and then made them fancy using our cornet skills to decorate with a contrasting color. </p><br /><br /><p><img id="BLOGGER_PHOTO_ID_5443736923592655698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqXUcd70EJ1O5xTfNb38gT94bUG8OijPYsYCuwwh1ckEun7ium6cR7pd4zAMbhPxWpWhsA2YoHy_UdPyXe5bRf9LMA7foc3bBgzMsWKdxmjacu_eCy1tQL4ge1WZ_BofAAdNo5kQRuYo1/s320/25325_365146670399_737040399_5335990_8158105_n.jpg" border="0" /></p><br /><br /><p>You may be wondering where the rest of those choux puffs I was putting holes into ended up since they aren't on this tray? Well, we used the rest of our choux puffs to make mini - Croquembouche!<br /></p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-847Z5aT4i-ujV7uuod5YUXE1rvvOXpR-EaXKL0Oqrh3xcZ8ZjEVcQJgUbfpTvwRTd-1yeF0leDC7rF76q-L4yamYkXMzcY9eX779Nssj_4LpaN1Dt51OHxAcH-TDfyD66aEgTeBPU1RH/s1600-h/25325_365171380399_737040399_5336117_6932833_n.jpg"><img id="BLOGGER_PHOTO_ID_5443737083133727826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-847Z5aT4i-ujV7uuod5YUXE1rvvOXpR-EaXKL0Oqrh3xcZ8ZjEVcQJgUbfpTvwRTd-1yeF0leDC7rF76q-L4yamYkXMzcY9eX779Nssj_4LpaN1Dt51OHxAcH-TDfyD66aEgTeBPU1RH/s320/25325_365171380399_737040399_5336117_6932833_n.jpg" border="0" /></a><br /><br /><br />These were a bit more involved and really fun to make! Martha Stewart has made these mainstream by making large Croquembouche for Wedding Cakes.<br /><br /><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5445221916741207026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 238px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aXH4f3pkuDp1NtBUWlv2ozlJ3j67w8ItTuLHrla3xM7_rGzkDi9gCVH1dwN5wEdhRgY8m5yiMErD_LZ5rL36GM075Qdz1hm5tyeLkwVf63G5We0OZUKGxZpVRMCDIITNkfRGFYn-wzQu/s320/croquembouche.jpg" border="0" />Please note - I did NOT make the above picture! I would still be in class working on it if I had because these things take forever!!! </p><br /><p>To my fellow Dunkin Donuts fans, these may look like munchkins - but they are actually the little choux puffs, dipped in caramel, filled with pastry cream, and then "glued" together with more hot caramel to form a cone shape.<br /></p><br /><br /><p><img id="BLOGGER_PHOTO_ID_5443737077604619378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOl5pzDIYjomQIANgOy6NHspWJ0_MUZBsmP1wJtKfUsPxHV2T6oWoyoezw17TuoQ0XqCz022fApddSa8NJwhCNdAnHC6Xo_8BiOBtT1QtREwA9AX7loOdVCytgJspxVgjTRMPHiBgwSAp6/s320/25325_365171350399_737040399_5336113_6371090_n.jpg" border="0" /><br />And that was the last thing we made in Module 1. Our written and practical exams were last weekend and I'm happy to say that I made 50/50 points on our practical! We each had to make Creme Anglaise and Chocolate Souffle and were graded by Chef Jeff on our technique, procedures and final product and had to complete our products at a specific time. It was a bit nerve racking, but now I know what to expect for future practical exams and am happy that I did well. </p><p>Tomorrow morning we will start Breads and I'm very excited about it! <br /><br /><br /></p>Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com0tag:blogger.com,1999:blog-1048770505547799711.post-6137092198910579032010-02-10T15:16:00.015-05:002010-02-10T16:17:50.344-05:00Report CardOn Friday I got an email from ICE with my grade for Module I - Course 1 and I'm happy to report that I made an A! YAY!<br /><br />We are well into Mod I - Course 2 and this past weekend was all about Custards! Just when I thought my days of separating eggs for egg whites was over, we make recipes with Yolks as the foundation! More separating....<br /><br />We started out making Creme Brulee - "burnt cream" - which was fun. It's a rather simple preparation but it's all about getting the right texture and baking them properly. We made a traditional vanilla Creme Brulee but there are tons of flavor options for this dessert.<br /><br /><img id="BLOGGER_PHOTO_ID_5436711920323868242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQITokzat67k0uRgEfG8htfUm4rBwOkZ_E9MBG3KQBP3yEmvTo-FJ8ouSGi7YAplwCpfiN48s3SrdAWYRTzBAqwzrogmPADLPoPkuhTddfX6Q_QqRbvq6L1kFg3gaAz6JyBj1S-qFuwMr2/s320/DSCN0904.JPG" border="0" /><br /><br />After the custards cooled, we covered them with granulated sugar<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5436711923864385138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_K1oGeDTIEXwE_RdKLx184DhH6vzOU3KVJBmORQgZ-lrbszqPqLGzh4fL7ASONOruFIfMsXVUL9ck_E5gv_SyV7u2zmgxKhW4Tx9vH8-RrwHdavB00IIlYXiCDddOxSgMaF80vkxHSBqk/s320/DSCN0907.JPG" border="0" /> And then torched them to make the "burnt" portion. Here I am in my uniform - taking my torching very seriously!<br /><br /><img id="BLOGGER_PHOTO_ID_5436711926584615522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfgxUir_Ke97km-5skhZzEv3u9mzJ1Iddw9_1SJXvRux-HgihT4p8-WrPDW5vLGTD9MHUvo73lrYvOXBq9cJFmm66zM47XjroQZw6vcQazQ8xusFRQb4yLsS7Iy2HMbipuZRCDmAvJwrl/s320/DSCN0910.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5436711935860723794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95XC6RnVJGwP4idp1tUp4N8gipfErOcmvoDsLvlCGWQl-oDBishrKMPX2Jvbr1e8MmsoBkFY1tNpHcyLRmZMY2qeQOcX_0FHh6Qd2jMdsSko4GEOUNUbSiy2WQSUyLy4HMvVD4cDIC_QE/s320/DSCN0911.JPG" border="0" /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxAh4nDoOIQjSJDjlICQprwAK4elDv0-hJz643dWIWUSG6bg1YxMtl3LukDAlcKsLyhRoUgKNDHdR1U_3ujZonQNBmg3koXDAwJstm0PbwyKR0XqBdGK2EBaD2_WoKpyHWvf4s8IRNetf/s1600-h/DSCN0915.JPG"><img id="BLOGGER_PHOTO_ID_5436711940158373490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxAh4nDoOIQjSJDjlICQprwAK4elDv0-hJz643dWIWUSG6bg1YxMtl3LukDAlcKsLyhRoUgKNDHdR1U_3ujZonQNBmg3koXDAwJstm0PbwyKR0XqBdGK2EBaD2_WoKpyHWvf4s8IRNetf/s320/DSCN0915.JPG" border="0" /></a><br /><br />We had tons of Creme Brulee's to share with our fellow Pastry & Culinary students because we made them in ceramic ramekins and couldn't take them home. We were puzzled because no one really seemed to want them, and then we realized it was because if they took them and ate them, they would have to wash the ramekins! The last thing you want to pile up in your kitchen is extra dishes to wash - so I think Chef was going to give our extras to a recreational class that evening.<br /><div><br /></div><div>Next on the agenda was Bread Pudding - our class made Traditional (vanilla with raisins) and Chocolate.<br /><br /><img id="BLOGGER_PHOTO_ID_5436712200978475282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgV-ffHHHclTdcIOEv324jHHZ1PCT3lqK89rf7TCOCio_xY3WOJsEpj9gqnpYi9jv3St8nv_Q-rvFVYG6NsaYQNpdjroDx_ffj2TxMdTWh3o14DWbxFb4h1yC2pHtLX9TheueN-ZihWZBe/s320/DSCN0912.JPG" border="0" /><br />Not much to report on Bread Pudding - pretty basic. We did line our cups with thin slices of bread and filled the inside with the custard instead of using cubed bread which is how I'm used to seeing it. </div><div><br />Our next custard was Creme Renverse which is basically the French version of Flan. Very tasty!<br /><br /></div><img id="BLOGGER_PHOTO_ID_5436712207412138082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2yDd-CayP326IHoDgch-RdXv_yVIwT3HLX6pWufOA1uBtzA3heQIG3xn7PKe6fwidjlGeTOsbPpcJ0mu4TobrJGSP1dlgJ2jki2JNJpOKvFsM8S17a0wPrWnz1R3HDcx0jfnyR2aTk3zk/s320/DSCN0921.JPG" border="0" />We made a Caramel to pour into our cups and then poured the custard on top of the caramel. After they chilled we quickly submerged the bottoms into boiling water to melt the caramel and help release it from the mold. </div><div><br /><br /></div><div>Now that I'm writing this post, I'm realizing how much we did on Saturday! Because after those three desserts, we made Pate Sable which is a sweet crust that can be used as a base for Cheesecake! While those baked and cooled, we made our Cheesecake fillings. The class made a Traditional Cheesecake, Sour Cream Cheesecake and Mascarpone Cheesecake. </div><div><br /><br /></div><div>We baked our Cheesecakes Saturday so that they could cool in the refrigerator overnight and we could unmold and taste them on Sunday. Unfortunately, my camera battery was dead when we got to class on Sunday so I don't have any pictures of the rest of the things we made on Sunday. My partner took some pictures with her camera, so if she emails them to me, I'll post those pictures. </div><div><br /><br /></div><div>But just so you know, our Cheesecake turned out perfectly! No cracks, perfectly flat and a nice golden color around the edges. I sent the entire cheesecake with Roger to his office on Monday and it seemed to be well received! </div><div><br /><br /></div><div>Saturday afternoon we also made Ice Cream bases - which are a custard as well. Thea and I made Chocolate and then churned it on Sunday when we got to use the professional icecream machine! That was a really fun experience - and it is amazing how quickly the ice cream churned - I think our chocolate took about 8 minutes and it made 1/2 a gallon. It was absolutely delish! Tasted like Haagen-Dazs - very chocolately!!! </div><div> <br /><br /></div><div>Interesting fact - ever wonder why a small container of Haagen-Dazs cost the same (sometimes more) than a 1/2 gallon of Turkey Hill / Breyers? It's because the Ice Cream industry has different types of machines to churn their products and the amount of air incorporated varies. So Haagen-Dazs may use a machine that aerates 20%, while Turkey Hill might aerate 50% - so you end up with less of the custard mixture and more air. This is also why these products have a very different "mouth feel" to them and why Haagen-Dazs and other premium ice creams seem much richer. I thought that was a neat fact to learn! </div><div><br /><br /></div><div>Other flavors the class made were vanilla, cinnamon, coffee, ginger and coconut. Chocolate seemed to be a class favorite! Sunday morning we made things that could be served with Ice Cream in a dessert presentation - pizelle's (like a waffle cone), tulipes (thin wafer cookie), and sauces - raspberry, hot fudge, caramel, chocolate sauce, etc. </div><div><br /><br /></div><div>While we worked on those recipes, we also made Sorbet. Thea and I made Sour Cherry Sorbet and it was nice to have something with a tart flavor to contrast all of the super sweet cheesecake & Ice Creams we had been sampling. It's a little hard to enjoy Ice Creams and Sorbets to their full extent in February - in NYC - but maybe we will have a chance to make some more frozen desserts once warm weather gets here! </div><div><br /><br /></div><div>In the afternoon we were able to showcase our creativity by using our Ice Creams, Sorbets, Sauces, Pizelles and Tulipes to plate our own original desserts. Hopefully I'll get pictures of that to post too - it was neat to see everyone's style come out! </div><div><br /><br /></div><div>This weekend we don't have class due to President's Day so I will have a little bit of a break! If anything fun happens or school related comes up, I'll do a post - otherwise I'll write again in a few weeks!<br /><br /><br /><br /><br /><br /></div><div><div><br /><br /><br /><br /><br /><br /><br /><div></div></div></div>Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com1tag:blogger.com,1999:blog-1048770505547799711.post-47844365359596093982010-02-03T12:04:00.016-05:002010-02-03T13:03:51.126-05:00Is my sweet tooth fading?So this weekend we took a field trip to Gramercy Tavern - <a href="http://www.gramercytavern.com/">http://www.gramercytavern.com/</a> - to sample their dessert menu and to meet Pastry Chef Nancy Olson. It was great to have the opportunity to meet her and tour the kitchen of such a well known restaurant.<br /><br />Here are my school pals Pamela and Rebecca before our feasting extravaganza began!<br /><br /><img id="BLOGGER_PHOTO_ID_5434065292690315538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimhvE6QOZ-FjMDOMiUk3WDo_MV9Y4KReU3Tp8Si3zyTsHiBWZbTWiCJkjMVzy5lQaqexge5JD6yhvIN38OV6zeEyFDRHPp1Z1OgSoP26jqE9R80tZQDEjSH2BeVWXBPQYTxaH8bSSgBavJ/s320/DSCN0851.JPG" border="0" /><br />If you visit the Gramercy Taven website, you can see how extensive their dessert selection is. Our group of 14 was seated at 3 tables and each table was served a selection from both the Tavern and Dining Room dessert menus. We started with a cheese plate and breads before the staff brought out our desserts.<br /><br />I wasn't able to take individual pictures of each dessert, because we were already getting strange looks from the other patrons for ordering nothing but desserts at 12:00 on a Saturday, so I didn't want to draw additional attention to us by walking around taking pictures. : )<br /><br />Anyway, this was the dessert placed in front of me - Lemon Bread Pudding with Caramel Ice Cream and Salted Almonds:<br /><br /><div><div><img id="BLOGGER_PHOTO_ID_5434065297996571778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQLzbKqnYmNj1Q4UUPZQbAgF1yqPkovXOCSUTHXE6PEUnM4fP3Nu_l7XuYnpmh4rDq27zT-gotMAzWnZDoHR7pTZXyliQ0Xzhr_oSNjowfdABHX3r1jaVs1Q32uIb_r-XaH9NBo6FcPUS/s320/DSCN0852.JPG" border="0" /></div><div></div><div>German Chocolate Cake with Milk Chocolate & Coconut Ice Cream (bottom left) and Slow Roasted Apples with Pecan Crumble and Vanilla Ice Cream (top right):</div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcT_yHTLSgN9XcaYiBipByx2fmOb2jMQBf2FnvWAJNYas6aLme-BLQ-s71tiehCRNZfCY-fO75W1KdTu8K4ljN8IC4C-hEH00sNVMCx8uoSYhhkbErycWYQmSniO0sgKzmMWxLINopYqaL/s1600-h/DSCN0854.JPG"><img id="BLOGGER_PHOTO_ID_5434065304572562322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcT_yHTLSgN9XcaYiBipByx2fmOb2jMQBf2FnvWAJNYas6aLme-BLQ-s71tiehCRNZfCY-fO75W1KdTu8K4ljN8IC4C-hEH00sNVMCx8uoSYhhkbErycWYQmSniO0sgKzmMWxLINopYqaL/s320/DSCN0854.JPG" border="0" /></a> Chocolate Pudding with Salted Caramel and Brioche Croutons (cup at bottom left), Warm Chocolate Bread Pudding with Cacao Nib Ice Cream (top center) and Apple Crostada with Calvados Caramel and Spiced Walnuts (bottom right): </div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXHzi0cnjPhWXD_UBKsDfx88NqWmKS2RckCN8aKJxr7EVZDTNlAD38meyua3Zukx6RfPzgtZ5dB96SPN-deSAILQtG6HkrrSP0pOgp3F6ots59khJsdP9eKZqqk4bbsL8Ss4zh6XWNzgB/s1600-h/DSCN0853.JPG"><img id="BLOGGER_PHOTO_ID_5434065300217647170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXHzi0cnjPhWXD_UBKsDfx88NqWmKS2RckCN8aKJxr7EVZDTNlAD38meyua3Zukx6RfPzgtZ5dB96SPN-deSAILQtG6HkrrSP0pOgp3F6ots59khJsdP9eKZqqk4bbsL8Ss4zh6XWNzgB/s320/DSCN0853.JPG" border="0" /></a><br />There were a few desserts that our table did not receive, but our classmates did so they passed them along to us to taste and vice versa.<br /><br />Those included:<br /><ul><li>Banana Cream Tart with Chocolate Ice Cream and Rum Caramel</li><li>Pear Sundae with Chip Meringue </li><li>Peanut Butter Semifreddo with Chocolate Macaroon (one of my favorites!)</li></ul><br />The aftermath (shameful, I know). And this is the point where we all felt nauseous and could only think of salty, savory things to help keep our minds off of the sugar sickness we were feeling. Keep in mind, we had not had anything else for lunch besides these decadent desserts!<br /><br /><img id="BLOGGER_PHOTO_ID_5434065314569527170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_D9kOyZZEwe8nQLXgzPZtOPTKk0YS04evOkWxHAOJZZ0iZrd-wzCRKQl7LgAUP8OTOgvoc2l2TjYZ9bpB3HqxFbAUpKwsS3mbijkmUq0DBpWBttWB69Sf2e9kXAGheOgop4OKRY0VW5ZJ/s320/DSCN0856.JPG" border="0" /><br />Before we slipped into sugar comas, Pastry Chef Nancy Olson took us on our tour of the restaurant - Front of House and Back of House (kitchens and other cool stuff). Gramercy Tavern has a separate kitchen just for Pastry which is rare in NYC where space is limited. It was great to see a professional kitchen and get a taste of what a career in that world entails. GT even has a chocolate room that they use to make their own truffles and chocolate components for desserts. We tasted a Pumpkin Ganache truffle coated in Gingersnap Crumbs and it was great!<br /><br /><br />While we were out of the classroom and in the Union Square area which is a culinary mecca in NYC, Chef Jeff had us stop into the L. A. Burdick Chocolate Shop on 20th Street.<br /><br /><a href="http://www.burdickchocolate.com/">http://www.burdickchocolate.com/</a><br /><br />This is the inside of the shop / cafe - really cozy and warm feeling on a blustery winter day!<br /><br /><img id="BLOGGER_PHOTO_ID_5434066056287735970" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZr3KVlRCcl3HW9yRjqkRZc9N-p4zcgXsg7O4XWSqnFE7kxOOD4QTlbZYUTdfronomHi1RZ4WBvXrFu-qVY62YCnpEQzx-VyVvw1Jo9Zuso9_7he4YMwZm5yYEa9_3UHJ1npIhsuXgSCRS/s320/DSCN0859.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5434066053020200306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhiOSkxbApURsiyjHTnFlYXkFuedBxNUJFZAZFEekR4VtTTLiTF8EpeHDp-4JsOV7uFwL6InfjHJMMBpGmZdTAu6FBnqaB1w_MEv0uvseZPC44SkJI0AUzzosBzlFYlvJp5OetKh3H46b/s320/DSCN0858.JPG" border="0" /><br /><br />They are known for their adorable chocolate mice - sounds weird, but they really are cute! Chef bought enough for our class to try them and we saved them to eat later Saturday afternoon when our systems could tolerate more sugar.<br /><br /><img id="BLOGGER_PHOTO_ID_5434066060068157378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5w0Byk8pPbTe5QYA-EZGzerAenSJz-jUCQzlWFEAybBYJsM2Vb7x2ocURNW_PZdwhh51BbdEcd2cuuqS5zidLefSmwR97arDT_JLA5CRXY_jRGALiZlrSBPvP42krde4bjqUR3gnBdjDS/s320/DSCN0860.JPG" border="0" /><br />And it was after we got back to the classroom that I started to wonder if being a Pastry Student is causing me to not like sweets so much? Ironic, but I guess when you are around such abundant amounts of sweets, and are "forced" to taste them as part of the learning process, your sweet tooth does seem to fade. Hmm.<br /><br />After the field trip on Saturday, we spent the rest of our time in the kitchen making buttercream and practicing our piping skills so we didn't really make anything.<br /><br />Sunday was Candy Day and we made recipes that required us to cook sugar to the various stages of consistency - soft ball, hard ball, crack, hard crack, etc.<br /><br />We made fudge and cooled it on marble slabs using bench scrapers to work the fudge to smooth out the texture and cool the mixture. Felt like I was working at River Street Sweets in Savannah, Ga.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5434064832482998274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMmfXWxsjWruPvkvEpiuIdEe7YHCczOCEYEaoM-_e2pJct9AjNUlCf9B25VJqcZ0cFlgXeVVlbfKUHIe2gnmY-rUuo9WR-G8RyxMDVk5PlBoH7BOwEnN0qqc5-kP6R0ob2SAmnfBqWl5Y/s320/DSCN0884.JPG" border="0" /><br />Next we attempted to make Divinity. No pictures because it was a complete flopper for the entire class! Momma always told me that Divinity was very finicky and hard to make, and I believe it now! If a class full of Pastry Students in culinary school can't get it to work, then you know it's hard!<br /><br />Ours came out as a crumbly mess and was deposited into the trash can shortly after it cooled! LOL!!!<br /><br />Next was something a little more familiar to me - Peanut Brittle!!!! For some reason this picture reminds me of December in Morrow, GA - wonder why Daddy? : )<br /><br /><img id="BLOGGER_PHOTO_ID_5434066068317944578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1Ag5-OE3CSniborE19JuSSYwt259MtVHOL-3WSW05fgRa1OfYr6FTjSVRomnO6edfXnp_RuIkdweA7RuaWhqArgAdwIAwYNmNRkZ7flXL3sd_yEhl1NsjtE7DrP-4_VJ8IaFpfX3Ht-q/s320/DSCN0866.JPG" border="0" /><br /><br />Our recipe was different from Daddy's and was just OK. Not to give away family secrets, but the recipe we used in school called for Honey Roasted peanuts and I think they made the final product way too sweet. I think I'll leave Peanut Brittle making up to Daddy because he certainly has a winning recipe and perfect technique!<br /><p><img id="BLOGGER_PHOTO_ID_5434064843118433154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy-kWsAbBcncGlsF61kO58w8GCsFV83R0s_XMPgg_zwY6wU_l65OpXb0QOo3PD5qkmx3-EDeK2g90mWp2go4SnyOWs9gHnDZpgG8G7IE7wq6gGxtURVwHAwNzovxFkhIzJ-Pnzytwzauhj/s320/DSCN0895.JPG" border="0" />Next we made Torrone which was new to me . Apparently this is a very popular confection in the Italian community and I can see why! It was delicious and something I plan to make again. The base has honey in it and is cooked to a nougat like consistency and then toasted slivered almonds and pistachios are folded in. Very pretty too! </p><p><img id="BLOGGER_PHOTO_ID_5434064837895856946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKfvoHYfpRfPlmy-HahHMqMCvzBregSTXSuaaZZe15ScMqqX9YlhcYD6bNkoPzW0uDX0hJ7Q9gYiAQEhpgJ31CLo2UJOzLz7whNfLg1dLRQ8MyjzGXkxjhDCDiVcjLEIrbQ3u2UzkkEG32/s320/DSCN0880.JPG" border="0" /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSlEZz6E2uD2Md4XOnmB0iWziKvC8y-9gGVoaKWNI_bnafli-mC-4DyG8xKYt8Z_kG6NWDuoavRPhiHUF9P6JEQFYBrZTmcR82zMY40OlQqH5uBZmk5MCzzINpHOcfsPi9snhlybW3Xy6/s1600-h/DSCN0900.JPG"><img id="BLOGGER_PHOTO_ID_5434064848332349218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSlEZz6E2uD2Md4XOnmB0iWziKvC8y-9gGVoaKWNI_bnafli-mC-4DyG8xKYt8Z_kG6NWDuoavRPhiHUF9P6JEQFYBrZTmcR82zMY40OlQqH5uBZmk5MCzzINpHOcfsPi9snhlybW3Xy6/s320/DSCN0900.JPG" border="0" /></a><br />Lastly, we made more Meringue cookies - this time using the Italian Meringue method and giving us another opportunity to practice our piping skills. Nothing too special about the flavor of these, but they are pretty! </p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlgCldyId9TRRktE3gpxej9pye321-XW219v3AydVLigQE5pDFDwJcVp4a8cj8oaAbWBRudzfCEvHaQ9hVLRDmcArA2753W8RuzXtI7xqoieg1u9MLC10KfxbvxbnCB25AmCZ0pxbyty3/s1600-h/DSCN0891.JPG"><img id="BLOGGER_PHOTO_ID_5434064840529213618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlgCldyId9TRRktE3gpxej9pye321-XW219v3AydVLigQE5pDFDwJcVp4a8cj8oaAbWBRudzfCEvHaQ9hVLRDmcArA2753W8RuzXtI7xqoieg1u9MLC10KfxbvxbnCB25AmCZ0pxbyty3/s320/DSCN0891.JPG" border="0" /></a>And that's it! I'm giving my sweet tooth a break this week - kinda like resting a sore muscle - to prep for this weekends Creme Brulee, Custards, Bread Puddings & Ice Creams!<br /><br /></p>Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com1tag:blogger.com,1999:blog-1048770505547799711.post-20577136995059997352010-01-27T14:19:00.024-05:002010-01-27T17:29:19.430-05:00Souffle!Another fun weekend at ICE this past weekend! Hard to believe we have already completed 12 lessons in Module 1! This Saturday started off with more egg white applications - meringue & souffles. <p></p><p><br /><br /><br />Our first creation was Succes (pronounced suc-say) which is basically a meringue cookie! YUM! We made one with ground almonds & hazelnuts and then practiced our pastry bag piping skills to create pretty spirals.</p><p><br /><br />To transform these meringue cookies into a classic French dessert, we created our first Buttercream! And man, did it have BUTTER!!! Over 2 pounds to be exact! Please keep in mind, we aren't creating huge, industrial sized batches of this stuff - we made our buttercream in a Kitchen Aid stand mixer - so just imagine 2 pounds of butter going into a meringue that fits into your own Kitchen Aid mixing bowl. That's a whole lotta butta! </p><p><br /><br />My partner and I decided to make our buttercream a coffee flavor which paired nicely with our nutty Succes. </p><p><br /><br />Once the buttercream was complete, we learned to pipe Rosettes:<br /><br /><div><img id="BLOGGER_PHOTO_ID_5431501934387694466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ImaPtvBsUZsExIAaZBEY22mSUi16ejahkg8mAdO3jrc7y4Gw6v7WupOy28R7Nl7jUaaA2oNu-Fu_B_9HQpfOOkxiIZahr_HmjoZaN9aS4IJGzexoZRGKc48plAZXjhqov1cOHUyMSJsV/s320/DSCN0822.JPG" border="0" /><br /></div><br /><div>Then we started to assemble our Dacquoise by basically making a Succes / Buttercream sandwich: </div><div></div><br /><img id="BLOGGER_PHOTO_ID_5431538687949692850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTn721iPob4a0uK-PGVk7hRAyUGfKphvVikByXBUoyz-T_DiWhz6OMGwbhnTX9WIM2w8PM-vXZkBu7bmCkOVV6y92CN4y9yGCl9KNAB5Z8VKUgVnI0IxXK8Jh79wyIhF1DzVNvCHFW4Qm/s320/DSCN0823.JPG" border="0" /><br /><div>And then we finished them off with a dusting of cocoa powder and powdered sugar!<br /><br /></div><img id="BLOGGER_PHOTO_ID_5431501942899933202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxoGtGgDatjoCo452_DiO6mTYIF4O8l4GjjMNUYHelZrPeJcrz259xA1d8_mbU2FA49N6QhKk9ylRDuoPlh6AoG6GpjmUUiPmdPxnM7cffgPr0aqxyZVOzWAGEsXLi4Itpjeoq2bFena4/s320/DSCN0825.JPG" border="0" /> <p></p><p><br /><br /><div>See the cute rosettes?! </div><br /><div><br /><br /></div><img id="BLOGGER_PHOTO_ID_5431501948914203762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9wJEUJffxCLXCe69UzvY_XLwxZ4Mr8Cb0rkkLzigGHC_ABxR8qOks1aL8bBy0s3_9TFFw_pSttmZ1dt6Sb3u5G2ls2ZaJyZMUwMa0J1sobpxYOHmDWPK8TIUgTIOaN0GyXGDzhlfQJcm/s320/DSCN0827.JPG" border="0" /><br /><br /><br />Baby Dacquoise:<br /><div><img id="BLOGGER_PHOTO_ID_5431501952682143666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVP-NZj1FmsghaapMPIMl_SbNlfsxPnZXCLjLgGN_g9lPkEWsqzY31qpNusOGDnQBKftTfYwvKK9p9XHM_jQFtGXgX99E6TTtEKqeK8EIuPsXB0aFCcU57V2PFqpbHE9nu7x4e1alm4T66/s320/DSCN0828.JPG" border="0" /></div><div></div><div>Next Up: Souffle! </div><br /><div>Saturday we made Flourless (temperamental) Souffles -chocolate, fruit based, and cheese flavored. It was a little hectic in the kitchen with everyone running back to the ovens to check the progress of their souffles while still working on their next batch, so I only got pictures of our Raspberry Souffle. </div><br /><div></div><br /><div><br /><img id="BLOGGER_PHOTO_ID_5431502473578784770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUxqoI1HIKH9yq0K-0BMatWOEucSeWuLv_ovg4DXjXcpKfgzfSMrmH4aH3QgFTsPRZ7GCFz3s_g7wHgwTj880_K-chxqFEIIXdIAoXBI0_2V9P1RJZw9VoOOitkq2B5t29VbmYpdM0nr55/s320/DSCN0833.JPG" border="0" /></div><br /><br /><div>Isn't she cute! </div><div>Here are her friends:<br /><br /></div><div><img id="BLOGGER_PHOTO_ID_5431502475170226418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_fkedCblRSJLITx_SXeRW6RqSmkmukXvDSwsGgAm80uf9zmZiVsq4Dfrsmn4rph9NyAsXYB08e51-qA5cFmjwIsu5XSIj9oqF5o1E7cIVi3phVM5mLhdlT3ZsW0JhdYf6UwipOR37KoaE/s320/DSCN0836.JPG" border="0" /></div><br /><br /><br /><p>I took these pictures right after they came out of the oven, because once they start to cool off, they fall. That's when I got my first official Pastry School burn. : ( My arm touched the side of the sheet pan while it was still blazing hot! But, I'm tough and kept right on cooking. I'm sure you know this, but Neosporin is a miracle in a tube - put it on when I got home and it healed in a snap!<br /></p><p>Sunday morning we learned why there is no need to <em>ever, ever, ever</em> make a flourless souffle again! Because instead, you can make a Flour-Based one that is so much more user friendly! You can even make huge batches of the base and freeze it! And they don't fall immediately after coming out of the oven either!<br /></p><p>Flour-Based souffles start with a Panade (milk, butter and flour) that is cooked and thickened before adding chocolate, nuts, etc. to it to form your base. Once the base is made, you fold in the whipped egg whites and sugar and are ready to pipe into ramekins and bake.<br /><br />This time we made Chocolate and then my partner and I made Caramelized Walnut Souffle! The caramelized walnut souffle was divine and our batch made enough that Chef Jeff had us make a large souffle in a gratin dish that he then took to one of the culinary classes (in hopes they will return the favor and bring us some of their yummy creations!)<br /></p><p>In the hustle and bustle of the kitchen Sunday, I didn't get to take any pictures in class of our production. Here is a picture at home of the Chocolate Souffle (which by then had fallen, but was still yummy!)<br /></p><p><img id="BLOGGER_PHOTO_ID_5431502480404515090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Qo6slXrhk2-Q00UO475avMOrM5fY2ZLs8P23941rej2z6EY6-JddzaZGgIG7JCAqej9TASVVc5kOcjH4NrfxPjIbYwV1cFBl96d6K2_z5Kv-zEJG9t8rB32dGs-ZhLelasbipE5NxH8R/s320/DSCN0838.JPG" border="0" /></p><br />Once we wrapped up making so many souffles that we couldn't see straight, we moved on to Gelatin! YAY!! I try not to think about what gelatin actually is and just forget that it is in some really good desserts - like Panna Cotta! <p></p><p><br /><br /><br />Panna Cotta is creamy, ultra smooth pudding like product that sets up when chilled. We made Vanilla and Milk Chocolate Panna Cotta. So good!!!<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5431502483149643474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh3u_JJOrLDP1xurDBmWn6N-Th4IuVr0B5H4yyRTC_El27dkkpcVfYKVkgmph2YZi_ha5UzqdF-e9UWYdPldkqXgg6kZxUncwQj7dDIbznMEMvfqzRlrHM7KFSXbC1Ey8cfKCTgfozzidP/s320/DSCN0841.JPG" border="0" /><br /><p></p><p>Gelatin is also used to make Marshmallows - </p><p><img id="BLOGGER_PHOTO_ID_5431502488425354578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-fIu_-VNNizMIJfqnGlnyRwtmqVr0lxDbPFbn4mjUHU20VQzVgw4zVNOzcamvovrCKbZx-kl5m_n2Utk2gMe8QE9gUd4oBBnEWYaqjysXYZtjR2-64JtBcTBvQxXL9yYoxbuhpPRuhAC/s320/DSCN0845.JPG" border="0" /></p><br /><p>I made the white ones which were vanilla and got a few samples from my classmates of their lemon, coffee and rose flavored marshmallows. </p><p>Roger tells me that his mother loves homemade Marshmallows so I'm looking forward to making these for her the next time she visits! </p><p>Gelee (fancy jello) was our last gelatin based dessert and I made Pomegranate Gelee that had great flavor because it had a splash of balsamic vinegar in it. We topped it off with whipped creme fraiche which made it more delightful! I didn't attempt to transport a cup of gelee on the train, so no pictures. But basically picture a dark red jello with pomegranate seeds as garnish! : ) </p><p>Next week we have our first Quiz and a field trip scheduled. It will be a surprise where Chef takes us, so I'm looking forward to sharing about that experience next time! </p>Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com3tag:blogger.com,1999:blog-1048770505547799711.post-79824367297328952152010-01-20T13:11:00.013-05:002010-01-20T13:46:28.924-05:00My arm is sore!This past weekend Kitchen 502 at ICE was very busy! We didn't sit down very much and were running around the kitchen both Saturday & Sunday - all day long! I was very thankful to have Monday off from work so that I could recover! <p></p><p><br />So as we continue to build our foundation for Pastry and Baking, we covered Fruit, Leveners and Eggs! <p></p><p><br />First up was fruit - we learned just about every method for using fruits in desserts - we candied, we macerated, we roasted, we dried and we poached! It was great to learn each method, but unfortunately not alot of product to bring home and photograph - so this post will be text heavy I'm afraid. <p></p><p><br />The one thing that we did make that I could bring home was Pate de Fruits - basically a fancy name for fruit chews. You may have seen Pate de Fruits in a bakery or gourmet food shop. The most common form is the orange slices with granulated sugar on it. <p></p><p><br />We made Raspberry Pate de Fruits:<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5428886707631601042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijV-DcZDsVtqEBYUbR-HY6nPO4S6sZ8zwkRETpKegF_hiRV9nFwIKekQsE88N4AJsEFEUdFX8FJyRo6IP5J9FHYGnUum_ZzuXeIBaZMSRGA-mrOMNYwPHfciJAATQf96p5FpevbiyT8hCP/s320/DSCN0812.JPG" border="0" /><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5428886714085354802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuj8s__FempYvUlctt1Gd97Zd09Rp_1yZ7jnpF-ZLOrDq57AUMhiXhFTd_wc-cGTTdSBlqkQOrq7TulH5YipENi-759gu9vQGy8O-QX2xA7lnylPCCUF3x7Z9cDc4olXFdDwOR1YrQrfg4/s320/DSCN0815.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5428886719298626130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYy-9TPurhE8mh1dyFVYRuPjB6WHBgPWoXbBFjdKg6ymx2LJJe31OloMlzXO3EYEeyTJ9oGLHJRfHZENaqbDHXv7uCFDBU-clnvmeBb8nsIFCps-BdBAiVopYS747ckn_f1y3dVnSuLPdQ/s320/DSCN0821.JPG" border="0" /></p><p>Tasty candy... very strong raspberry flavor, and a bit on the tart side if you don't coat it in granulated sugar. </p><p></p><p>My partner and I also made:</p><ul><li>Candied Orange Peel</li><li>Roasted Pears & Figs</li><li>Poached Pears in Caramel Sauce</li><li>Pear Chips</li><li>Strawberry & Mint Salad</li></ul><p>This weeks tastings included: Jams, Jellies & Preserves, Cordials & Eau de Vie, and Extracts (orange, almond and vanilla). </p><p><br />The tastings were OK, not yummy, but far better than the Dairy tasting from Week 1! </p><p>Next on the agenda were Leveners - and yep, Chef made us taste Baking Soda and Baking Powder - by themselves! I'm sure this is an important aspect of learning, but we have all started to dread the times Chef says to gather around, and he gets out the little cups and spoons! </p><p></p><p>In an exercise to demonstrate what can go wrong if a levener is used incorrectly, we made Blueberry Muffins! (these photos are of muffins from the normal batch)</p><p><img id="BLOGGER_PHOTO_ID_5428886695997231586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijq0U-ta2lBTQ38X0hSxzly-EDn_DN0qHJQw7raRdcHgdUNows8v234a7DCgoViztc_GzZ_IICrzn-J1zKKZInIa2h78WYLTb6nFeKzWShUpx-55cn8k2lqyoCs8FV24jfV4FENew9Cg8S/s320/DSCN0805.JPG" border="0" /></p><p><img id="BLOGGER_PHOTO_ID_5428886701932955026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinNzBkNv_oZtbOvc1KyV-QrxPlnTFfTKslOb-7eY9qt0FNk7SPMyPdGXS07Pk_hhyphenhyphenOX-caCQGmNmEs7NSHdwQ_WvMxDxTYCw8e_bSmg3G9yNrlhR3rgxKQG2uGHNlecnh7mNxFrwo1pC4H/s320/DSCN0806.JPG" border="0" /></p><p></p><p>Each group was told to vary the recipe so that we could see what happens if you forget to put in the levener, or accidentally use Baking Soda instead of Baking Powder (they are not interchangable! : ) , or if you accidentally put 4 times as much Baking Powder as teh recipe calls for! (I'm not sure how you could ever <em>accidentally </em>do that, but I guess it <em>could </em>happen!) </p><p></p><p>We all expected to see muffins exploding, BUT - it turns out our Baking Powder had gone bad - Chef thinks moisture had gotten into it - so it didn't work! So we did our recipes all over again, this time using a freshly opened container of Baking Powder and voila - disasterous results! </p><p></p><p>Muffins exploded, then imploded and their colors changed too! The muffins actually took on a bluish/green color that became more noticable as the Baking Powder increased from 2x, 3x, 4x, and 5x's the normal amount. Needless to say, the taste was also severly altered! </p><p></p><p>Our last major topic was the Egg! Very important ingredient to a Baker - probably one of <em>the </em>most important ingredients! After we discussed teh functions of an egg, Chef apologized for what we were about to endure...</p><p></p><p>And this is <strong>how My Arm Got Sore</strong>... we had to make MAYONAISE by hand! Have you ever tried to beat egg yolks, mustard, lemon juice, and canola oil silly until it magically turns into thickened mayonaise?!?!?!?! Well, if you have never been subjected to this torture - it takes a really long time! And a whole lot of strength and patience! Luckily this isn't something that many professional kitchens still do - and most likely if they are making fresh mayo, they use a food processor - but again, this was all in the name of learning! </p><p></p><p>And as if that wasn't enough - in our next exercise (and I guess I use that word in a literal sense) we had to beat egg whites BY HAND into stiff peaks!!! We had not time to rest, recover, stretch, ice our amrs - just jumped right into another whisking frenzy! </p><p></p><p>And then the class collapsed! I guess Chef felt a little sorry for us so he dismissed us at 4:20 on Sunday afternoon! Even though I was really tired when class ended, I left with a smile - because it was another great weekend! </p><p></p><p></p>Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com0tag:blogger.com,1999:blog-1048770505547799711.post-39214240577662856822010-01-19T15:29:00.003-05:002010-01-19T15:37:35.097-05:00Julie & JuliaJust a quick note to say that Roger and I finally saw Julie & Julia on Friday night. We aren't big movie people - so we are a little behind most people with our movie watching! Anyway, I loved it! If you haven't seen it, I highly recommend it.<br /><br />I remember always knowing of Julia Child growing up, and occasionally seeing her on Georgia Public TV, but I had no idea the story behind her culinary career and what a life changer it was for her.<br /><p><img id="BLOGGER_PHOTO_ID_5428552573621959362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 117px; CURSOR: hand; HEIGHT: 125px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJobk4h_xXpXBD371rwRrokUCyo0e5gaGyQcd0cq-oV63l66IotFk-jFtSYJBwnphVpnSxzY3CA_QXe2iKu9WhqGLb9YlgtrVBSzwaZpN2DxxZVgYIcCnEDW0aTj0TnAhFUlsdVGyt6q7Q/s400/julia.jpg" border="0" /><br /><br />I'm thinking I should add some of Julia's books on Baking to my cook book collection, and maybe some of her recipes to my Baking repertoire! Bon Appetite y'all! </p><p><img id="BLOGGER_PHOTO_ID_5428552576106668002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 96px; CURSOR: hand; HEIGHT: 124px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcfSC2dsNDS2-Emzwkr2eDBWIbES65d-PDe6lTS_5D7vMQzObCG5v8XVod3YiCWmYrRQA4DmMItgz0tRH5h1MQVvSLnj5srcw51kiunKO3dOs-aEV-uV0UyAksHdYy22_Bk1BjV0sispN/s400/book.jpg" border="0" /></p>Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com0tag:blogger.com,1999:blog-1048770505547799711.post-6340198274194469942010-01-13T11:14:00.009-05:002010-01-13T12:53:57.974-05:00What in the world is a cornet?Here we go! Guess I'm hopping onto the Blogger bandwagon! I'm so excited about my journey into the professional culinary field and don't want to rely on my memory to be able to share my experiences - so this seems like a good option. I'll try to post a synopsis of what we do each weekend in class as well as pictures of final product that I make.<br /><br />Here i am bright and early the morning of Saturday January 9, 2010 getting ready to head into Manhattan to the Institue of Culinary Education. Couldn't take a picture in my chef whites because that violates food safety codes, but hopefully I can take a picture of it in class one weekend. <p><br /><div><div><div><div><div><div></div><div></div><img id="BLOGGER_PHOTO_ID_5426268135367468578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcJTu9DU5qFWeLQFgBYTFC2jCEeCZZgqSDeS0jP1NTwFLOX9NaMMA5oZFsAFZtzZBSePVJeI-4jXggCiKoB60b9Fj39H6J2B_eJKgt-jI0Al8J8vmYtw_xAjev6cykysIRh1hEZhUBh65/s320/DSCN0783.JPG" border="0" /> <div>Major wishes me luck!<br /><br /></div><div><img id="BLOGGER_PHOTO_ID_5426268143130744226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhde4DeMcKP4EP-VJ5C00ZdJmkDOnJxrRq3yx4rRR5TLY6a6pCbzoYJMZbO7JR5qPKwxX_673GfmekOhvPMv8l0QpgwUkAOGi6dINRhpPFh8F1UeUsYa2FOtpgFGnfvghIk1wPcfgKUGJIS/s320/DSCN0786.JPG" border="0" /><br /><br />The beginning of our training will consist of a good deal of lecture to teach the basics we will need as our foundation to build our skills on. This weekend we covered things like volume vs. weight measurement, had a dairy tasting where we had to taste all types of dairy (including buttermilk!), did scaling exercises, and learned about the caramalization process and the various stages of cooked sugar. </div><div><br />To answer the question that is the title of this post, this is a cornet: </div><div><br /><img id="BLOGGER_PHOTO_ID_5426268155593527890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3a5822QQvPjCEZcZvwBUwtdzAF_7CfTQ8qfPAywoZp7kap79tDVshWcibBq6tfTYlwPNvTtvKsK9mEoNi66Oc9UIZx6sSdsBxEueFFDck-ZD-BLPXHgzIvZxLEfWe5wJWVbi6o4vzfj5/s320/DSCN0793.JPG" border="0" /> <p></p><p><br />It's used to pipe decorations onto cakes, plates, etc. You make them out of parchment paper so one of our first activities was learning to make these little things. It may look easy, but it's actually a little difficult to begin with. No tape is used, so if you don't do it correctly, you end up with melted chocolate all over the place! </p><p><br />You fill the inside of the cone with melted chocolate, then fold down the top and roll down, cut off the tip and it becomes a piping bag! </p></div></div></div></div></div><div></div><img id="BLOGGER_PHOTO_ID_5426269747367555490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHlsGMo9YbrRk-kD-9h_g7aL66nzGIozX7SpcqjJ6E3FjE0sCLjKYz6CaQpsO7bjmQqYXCRTK-LHdAePrCB1OZiW-kzS-BBYYvE5XUKMJHiTPw19T8hj-gg6uVlGWQzDaCvAQsNqgujbD/s320/DSCN0796.JPG" border="0" />And then you make nifty little designs like this: </div><div></div><div><img id="BLOGGER_PHOTO_ID_5426269747828454754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PNv6H_Lo3Aage2aLlAGw0ESWNbBCo1XbKM6vHHZy8lOjQP5x-_tTtmWvNjv35sOC2ymyRHZtlm3z8dnXTYltK7yZ4G3dEUhpga8nHB4Y2mvuUJUJrjysmt2lgdYvPcOMfAYj4a_sF8q9/s320/DSCN0800.JPG" border="0" />And then you build on that and make these kinds of designs: </div><div><br /></div><img id="BLOGGER_PHOTO_ID_5426269753642606034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrIaTA8kdrRj0CabCLQF_ok78k9OiGQgBq5wW1XfelhGaMeJ9oQ9rHjmTgehfcEAtzGGleqzmfCpsucbSgU0yk0BCDCaofUBLEvc85xZ56iZSeAfV3CXpmcHSTOAXBei9-XqjR89kRAHr/s320/DSCN0803.JPG" border="0" />I still have a TON of practice to do with my cornet work but it is fun and relaxing to practice after work at night. Chef Jeff is our instructor for Module 1 (the first 100 hours of class) and he promised we'll get better at this, and I trust him, but to see his designs vs. my designs is quite a contrast!<br /><br />Amongst all of the lecture this first 16 hours of class, we did actually get to BAKE!!! It was really more of a chance for us to practice our scaling skills (professional bakers use weight to measure ingredients vs. volume that home cooks use) so we made Gingersnaps! This also gave us a chance to start using the equipment in the kitchen and the deck ovens.<br /><br />The best part is, we got to taste and bring home the batches we made!<br /><br /><img id="BLOGGER_PHOTO_ID_5426268149893788274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNM1sILCWO-ky5jQpW9z9RjaLLMadd78HEhnfjCwPz-FJ8d7sb5OxKxfjPiH0aXtFl6pMP4mXI0ljsQKze1gN1m-mXv9j0TNHCyvpNAVvCA8JMbrcUm0YhZNgkjmavVOk2ZonyCfkud1JS/s320/DSCN0787.JPG" border="0" /><br /><p><img id="BLOGGER_PHOTO_ID_5426268151913665842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2CRz6l14TUmldJVzmMS3w5YrWFwCXN332G6isyJCfJF89L3M8XENl4iFCNtxO9mrZxp4J5Y_ho_mBcJjaD30C-bGSfcba454vhURHRs2p7YjFM4hKUiw653iNTsDnsVEjNJYcNOACRn0/s320/DSCN0790.JPG" border="0" /></p><p>They were pretty tasty! Roger took them in to share with the Water Island Capital gang and they seemd to like them. </p><p>This coming weekend we will dive into the world of Fruit so I'll post about that next time! </p>Meredithhttp://www.blogger.com/profile/17466837631556321450noreply@blogger.com0