Black Box Competition!

Last week Friday, we had our first black box competition. Chef gave us each a tray of ingredients; I had coffee beans, red chili threads, rose water extract, raspberry jam, and peanuts. I could not think of anything to make! Even after looking online, I still didn't have any ideas for the main part. I ended up making a coffee peanut cheesecake, with pear chili coulis and a raspberry rose coulis. The cheesecake crust was cookie crumbs and peanuts. I didn't use any recipes for anything. I love not using recipes because it gives you tons of freedom. 

After lunch three judges came in and tasted our creations, Everyone came up with something totally unique and delicious!  

Top It Off With Something Sweet!

For the last couple of weeks we have been working with a lot of fruit. I’ve made a tart tatin, which is like an apple pie made with caramelized apples and puff pastry. I’ve also made apricot jellies and compote, as well as poached pears. The poached pears were perfectly poached with a perfect amount of vanilla and star anise.

Last week we had a black box challenge. We all got a tray of ingredients and we had to figure out a plated dessert to make with all the ingredients. I got kiwis, pineapple, sesame seeds, and coffee beans. With these ingredients I decided to make a sesame seed sweet tart shell with coffee pastry cream in the middle. Then I topped it off with blueberries, strawberries, kiwi, poached pear, and caramelized pineapple.

Midterm exam

It’s been a while since I wrote my last blog, but there is just so much to talk about when you are in this baking course. First of all, if you love eating delicious desserts you should serious consider taking this course. My favorite dessert that I enjoyed making and eating, was my chocolate truffle with chocolate ganache filling. For my midterm exam we had to make a five strand braid, three eclairs, mousse, and soufflé. That is what we had to for our practical, there was also a written part that gave with it. I always feel really nervous and stressed out about the whole exam part, but as soon as I get to the bakery, it feels like a normal day just like any other. My five strand braid was made with a sweet dough, which made it very soft and rich in sweetness. The mousse turned out alright, a little more liquid than I wanted it to be, but still had a great chocolaty taste. The eclairs where filled with french coffee buttercream and finished off with milk chocolate dipped and white chocolate drizzled over. I kept the same flavor from the mousse and made chocolate soufflé. I decorated the soufflé with Chantilly swirl and drizzled caramel. Till next time.  

By: Anna kran  

So this past week I made some black bean brownies and chocolate fudge. The next day I made some apricot compote and apricot jellies. I also made Torte Tatin with pears, and a pear pie… On Friday we had a black box competition and the items that were in my box were hazelnuts, coffee beans, kiwis, coconut water and cream of coconut. The item I made was a mold dessert that had the hazelnuts and coffee beans in the crust and the rest was in the filling. Finding a recipe for the competition was hard but making it was a lot of fun!

Pear Tarte Tatin

Black box competition dessert

First day back

I finally made it back to the bakery, and can’t wait to start making delicious desserts. You would think that missing a whole year from the bakery would make you forget where ingredients are and lose you creative baking, but that was absolutely not the case for me, I went straight back to baking like I never left. Not only is this a class where you can enjoy creating delicious food, but really get an experience out of this class for future jobs, catering, at home baker, or even something to add to your resume. Baking for me is not just a hobby of mine, it’s something that comes naturally and with time will only grow. I believe to becoming a great baker you have to really put a lot of effort and time, to make something that one day you can be proud of, for example owning a bakery. I love to make dessert that people love and can’t get enough of, that is truly my accomplishment.  

By: Anna

 

 Pull apart muffins - Scrumptious!

Created by Caitlyn Hiebert

 

 

Souffles....waiting to be eaten!

 

 Braided loaves -yummy!

 

Chocolate Mousse - by Emily Wiebe

Smooth as silk!

 

Amazing trip to the Chocolatier Constance Pop in Winnipeg