Again, Sorry for having another one a day late. Yesterday we made diplomat cream. We used the diplomat cream to make Vierrenes. We also learned how to roast and grill pineapples. For the Vierrenes, Step 1: Make pastry cream. To make pastry cream, put your cornstarch, eggs, and half of your sugar in a bowl…
Baking
Day 4: Fundamentals
Hello everyone! Welcome back. Today we learned how to poach a pear. We also practiced more of our pipping. We made butter cookies! They were so good. When poaching a pear: Step 1: You want to get the poaching liquid ready. The liquid we used was wine, water, spices, sugar. Step 2: Put the sugar…
Day 3: Fundamentals
Hey everyone, Sorry for not posting yesterday but know you get 2 posts today! So yesterday we made a cream cheese frosting. We also piped chocolate designed. We also worked on our cutting skills. How we finished our Carrot Cakes: Step 1: Make Cream Cheese Frosting: Cream butter and cream cheese. Add the sifted powdered…
Skills Lab: Cannoli
Hey everyone. Today I had a chance to participate in a pastry skills lab. We made.... Cannoli. Fun fact: did you know that the word cannoli can be plural. Step one: We started with the dough and wrap it up and put it in the fridge. Step 2: Start making the filling put the cheese…
Day 2: Fundamentals
Today in class was little bit more fast pass then yesterday. Today we came in a worked on our chocolate pilling again and how we make paper piping bags. Then we started cutting apples and potatoes. We used the potatoes from yesterday to make mashed potatoes and hash browns. We also used the carrots from…
Day 1: Fundamentals
So today in class, it was interesting. We got to meet a new chef. He was talking to us about the coarse and going through lectures for around 3 hours. After that, he gave a demo on cutting vegetables. We were cutting the vegetables in Julienne (for potatoes), Brunoise ( for potatoes), Batonnette ( for carrots),…
Day 9: Practical: Classic Pastry
Today in class we finished our practical!! To finish today we reheated our Pate A Choux products we made. After that I made my Diplomat cream to fill the Eclairs and make Praline Diplomat Cream for the Paris-Brest. When I was cutting the Paris-Brest, they were uneven and so I cut them weirdly and broke…
Day 8: Practical: Classic Pastry
So today in class, we had the first of our practical. I think that it went pretty good I was clean and organized. We had to make a Jalousie, pastry cream and Pate A Choux. The pastry cream and Pate A Choux for tomorrow when we finish them. For the Pate A Choux we had…
Gateau St. Honore
Gateau St. Honoré was named after a Bishop, Saint Honoré, that people thought was the Bishop of Pastry. In an article written by Meryle Evans, for the Culinary Historians of New York, she wrote that Saint Honoré was a “6th century Bishop of Amiens in Northern France.” History says, when one of his housemaids was…
Day 7: Classic Pastry
In class on day 7, we piped and baked our Pate A Choux for the St. Honore, made the custard of our Creme Brûlée, finished our St. Honore, and finished the rest of out Choux products. For the Pate A Choux: We made 4 different products with the Pate A Choux, Eclairs, Paris-Brest, big cream…
Samantha's Desserts 