Baking 211 Day 11

Last practical of the year!! Whoohoo!

AND....

I made a 100%!

Today's plate's theme was Tarte Tatin-a classic French dessert. It is basically an upside down apple pie with with caramel sauce.

So, I made a puff pastry Vol-A-Vent (sort of like a well, or little cup), filled it with saboyan sauce (egg yolks, sugar, and white wine), and let it over flow with sauted apples. On the side I added a caramel parfait.
The components of the plate were great...I just wish I could have plated it better. Chef loved it. I didn't. I couldn't get a good picture of it...for some reason it just looks messy in the picture.

Well, that is all for now. =)
Merry Christmas!! 
See you next year!

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Baking 211 Day 10

Today went well. Chef really liked my plate. She also said the creme brulee and the coffee ice cream both tasted really good. She had to remove points from my grade though, because the creme brulee didn't set up.

I still can not figure out why it wasn't set. It seemed set yesterday....
Chef couldn't figure it out either. Oh well. I still got an A. =)

Apple Cinnamon Creme Brulee, Coffee Ice cream

Wish me luck on tomorrow's "Caribbean" plate!

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Baking 112 Day 9

More Croissant dough products. So buttery and yummy!!

Bottom-pineapple twists. Top-apple croissants

Bottom-almond blackberry butterflies. Top-Coconut cream croissant.

(it is filled with coconut pastry cream)

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Dead Dough fruit

Emily and I stayed after school yesterday to paint our fruit for our fruit basket show piece. I will take pictures of the whole piece Sunday at the farmer's market. I hope it turns out right!

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Baking 101. Day 9

Everyone loved making these little homemade apple pies. But, the best part was eating them!

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Baking 101. Day 7

Apple Tarts! We are learning about pate brisee and pate sucree this week. So this whole week will be pies and tarts. These apple tarts have pate sucree crust. They are fun to make AND they are delicious =)

Pate Sucree.

Butter 7.5 oz

Powdered Sugar 3 0z

Salt 0.06 oz

Lemon Zest 0.06 oz

Vanilla extract

Eggs 3 0z

Pastry flour 12 0z.

Mixing:

Cream together butter, P. sugar, salt, lemon zest, vanilla until you get a smooth paste.

Add eggs slowly.

Mix in flour just until combined.

Let chill before you roll it out.

Almond Cream.

Butter 3 oz

Sugar 3 0z

lemon zest 0.03 oz

Whole egg 1 ea.

Yolk 1 ea.

Vanilla 2 tsp.

Powdered almonds 3 0z

Cake flour 1 0z

Mixing:

Cream together butter, sugar, and zest.

Add egg, yolk, and vanilla in slowly.

Stir in almonds and flour.

Tarts:

Roll out sucree. place in tart shells.

Scoop 1 scoop of almond cream into shells.

Shingle sliced apples on top.

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.apple turnovers.

Over the past couple years I have learned that with some things, improvising works wonderfully. And with other things...not so much.
Being a broke college student, I had to go the cheap route and improvise while baking these apple turnovers for my family. As you can see, they didn't turn out so great. But my family loved them anyway!!

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