This morning we finished off our Pinwheels. Check these out, they are sooooo cute!!!
Basically they are pastry puff with pastry cream in the middle topped with half an apricot. See, I told you they were cute :)
We learned a new way to do chocolate croissants today. Yesterday when we made them we rolled the croissants like normal with two sticks of chocolate inserted the top of the roll. Today we did something completely different and I am definitely a fan of this version...
We were joking around while Chef was making these and he said they look like binoculars...that they do Chef, that they do!!!
My croissants, while looking much better on their exterior aren't so fancy shmancy on their interior. Today the chocolate ones rose better, with more layers, than yesterday's but the bottom was still under-cooked, which isn't due to the baking process, it's because of the proofing process. I'm going to have to stand firm in class tomorrow and insist that mine proof longer than other people's.
These plain croissants were proofed for an hour and forty minutes:
They are so poofy and I think they baked better than my chocolate ones but I haven't sliced any of them open and at this point in the day I've already given all my take-homes away. Oh well, we have tomorrow.
I don't have a picture but I mentioned yesterday I was going to score my baguette deeper in hopes of getting a more defined puffing of bread on the top. I did score much deeper today and I definitely got the results I was going for. I also added waaaaaay too much flour to my "country" bread and it looked ridiculous...tee hee hee.
The other item we made today, for which I also have no photo, was Pain de Mei. These were our first bread we've made in a loaf pan so I actually now have a loaf of bread. I just had two pieces toasted with the jam we made the first week of class and its pretty good. I enjoyed it toasted more so than not.
Tomorrow we'll get to make Brioche..yummy, yummy!!! We've run out of pastry puff dough so I have no idea what I'll do with myself. I have learned about myself that I do enjoy the inverted pastry puff more than the classical pastry puff. I mean really, inverted comes with butter on the outside, how is this not going to be a favorite?!?!? Plus we made palmiers out of it and I might have to say those are my favorite things we've made since day one!
Right now I'm craving hot & spicy foods...must be a necessary contrast to all the sweets I'm consuming daily. My sister said today that being in pastry school may be my equivalent of a pregnancy considering the potential weight gain ahead...
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