Baking 111. Day 9

We made the cutest little tartletts today. These are so easy to make, and they are very popular!

Today was the first time I got to work with poured fondant. Haha, I wasn't very succesful with it. We made a petit four joconde. (with apricot jam).

As you can see, some people were okay at it, some weren't so lucky.

This picture is a few of everyone's consolidated onto one sheet tray.

Read more...

Baking 101. Day 8

On day 6, we learned to poach by poaching pears in red wine. We used them today in pear frangipane tarts. (the two top pictures)

We also learned the cooked juice method for pies. These blackberry pies have a mealy pate brisee crust on bottom, and a flaky pate brisee lattice top. They were yummy!

Read more...

Baking 101. Day 7

These fruit tarts were everyone's favorite. We learned to make pastry cream today. That's what these pate sucree tarts are filled with.

Fruit tarts.

Crust-Pate Sucree.

Butter 12 0z

Powdered Sugar 8 oz

Almond Flour 2.75 oz

Salt 1/2 tsp.

Eggs 4.5 oz

Cake flour 5 0z

Cake flour 1 lb

Mixing.

Mix first six ingredients until it becomes a paste.

Mix in cake flour (1 lb) just until combined.

Chill dough at least 4 hours.

Pastry cream.

Milk 8 oz

Sugar 1 oz

Egg yolks .75 oz

Whole eggs 1 oz

Cornstarch .5 oz

Sugar 1 oz

Butter (optional) about a tsp.

Vanilla (optional) a couple drops

Mixing.

Heat milk at sugar.

Whisk together yolks, eggs, cornstarch, and sugar.

Pour half of heated milk into egg mixture, whisking constantly.

Pour egg/milk mixture back into pot with the rest of the heated milk.

While stirring, bring to a boil. Cook for 15 seconds or until it becomes like pudding.

Pour onto sheet tray covered with plastic wrap. let cool.

Fruit tart makeup.

Blind bake the pate sucree tart shells.

Once cooled, pipe in pastry cream.

Decorate with tarts, covering all pastry cream.

Glaze and serve, or refrigerate.

Read more...

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.

Read more...