Baking 101. Day 12

Today we made scones. I LOVE scones. I flavored these with cranberries and almonds. I can not wait to make these for breakfast one morning! Scones+coffee=love!

We are also learning about pate a choux, so we made mini elcairs and religieous. These small pastrys are filled with pastry cream.

Scones.

Cake flour 8 oz

Sugar 1.25 oz

Baking Powder 1 Tbsp

Salt pinch

Honey .5 oz

Cream 9 fluid oz.

Garnish 2 0z

Mixing.

Sift dry ingredients. Mix wet ingredients. Add to dry.

Add garnish. Mix until combined. Work into a dough ball. Flatten onto double sheet pan.

Cut into six slices. Eggwash and sprinkle with sugar (optional.)

Bake in 350 degree oven.

Pate A Choux.

Water 10.5 oz

Salt pinch

Sugar pinch

Butter 4.75 oz

All Purpose flour 5.75 oz

Eggs 5

Mixing.

Melt butter in sugar, salt, and water over low heat.

Bring to quick boil.

Pull off heat. Stir in flour.

Put back on moderate heat. Cook until dough ball forms (about 30 seconds). (stirring constantly)

Pour into a bowl. Add eggs one at a time, until you get it at the right consistancy. (amount of eggs always changes. You could use two, or eight.)

When batter is dropped from a spoon, your should get a "V" shape hanging from the spoon.

Pipe onto sheet tray into desired shapes.

Bake in 400 degree oven.

After cooled, fill with pastry cream, or butter cream.

Decorate as desired.