VIP Lunch

On Wednesday, Mrs. Nikkel had each of us come up with a dessert for the VIP lunch on Friday. It was so much fun to come up with something. Even if a chocolate dipped balloon exploded everywhere! After everyone completed their dish, we tried them. Mrs. Russel was VERY glad to sample! We all agreed to make the final dessert based off of Caitlyn's dessert. What we came up with was 3 mini chocolate cups made with these awesome silicone molds, filled with a trio of mousse; chocolate pecan, mango, and raspberry. They went over so well! We also made braided dinner rolls.

Back in the Bakeshop!

We are back in the bakeshop!!! I’ve had a long first semester, but I finally made it to second semester! It feels like we haven’t even left, although I don’t quite know where everything is anymore. I am very excited to learn how to create different kind of desserts and breads. I really enjoy making new desserts and finding new ways of creating them. Another thing I am excited for this semester, is learning how to use fondant, sugar, and chocolate. I am especially excited to experiment with desserts for people with special diets, like gluten-free and sugar-free.

All Things Must Come To An End...

The first thing I am going to address in my last post is: "Wow, did this semester ever end with a BANG!"

This last month has been a frenzy of creating all kinds of fun and awesome things. From 'Crème anglais' to 'Gluten-free Chickpea Cookies'. 
I learned to make : 

• Swiss 
• Italian
• Japonaise         Meringue!

I perfected pastry cream, and one or two yeast products. I made several unusual cookies, and disappointed myself with my pies. I created a beyond beautiful fruit tart and thoroughly enjoyed wowing my family with it. 

That's just to list a tiny list of this months production! Most days I was in the kitchen for an extra hour, and finished up to four things in full bakeshop day*.

* A full bakeshop day consists of coming into the kitchen at 9:35, working till 12:30. Then taking a one hour lunch break, where food is provided, and reentering the Kitchen. We continue production until 2:00, at which point clean up ensues. At 2:30 we are dismissed. 

I can honestly say that I have enjoyed this past month utterly.


Now to the exam!!
   In preparation for the theoretical part of the exam, Mrs. Nikkel made a Baking Jeopardy. How cool of a teacher do we have? Due to some of us being extremely competitive, 'cough' Kat "cough', it got rather intense!! We had a total blast. Who knew studying could be so fun? It definitely stuck.

For the practical part we had to make four things.

1. A tart 
2. Six non-dropped cookies
3. Six Eclairs
4. A braided loaf or Six Knotted rolls

For my tart I made a 4 inch Linzertortre.

For the cookies I piped shortbread cookies.

For my knotted rolls I used a Soft Roll Dough.

I started by measuring out my yeast product ingredients. Once that was being kneaded into intensive mix by the tabletop mixer, I measured out the ingredients for choux paste. When my dough was in the proofer for bulk fermentation, I began cooking the pastry cream  for the eclairs.  

That is when I took time for the written test. I found it relatively easy and hopefully my mark reflects that. When I was back in the classroom I made the Eclair shells. I checked on my dough and formed the knots, brushed them with milk and sprinkled them with poppy seeds. I covered them and let them proof. Then I rolled out my tart dough and blind baked that. At this point my knots were ready to bake. They turned out beautifully! Next I made the shortbread cookies. These also were a success. Now I filled my tart, and put the lattice crust on top. It was baked for a short time again. My Eclair shells were a disaster, so i hurriedly started again. As that was baking, I allowed myself some time to eat soup and a sandwich. Both were delicious! I finished filling, topping, and cooling the Eclairs with barely a minute to spare!

 I'm afraid and exited to see my grade at the end of this. Fingers crossed!!