Class has been pretty good. I have to admit that, although I totally addicted to sugar and baking, the pastry module of school wass my least favorite semester we've had. I think perhaps its because I prefer the no frills baked goods to fancy pastries. The plating part of pastry was fun, but in general the pastry classes had a lot of down time and I wasn't wowed by most of the desserts we made. There were a lot of nights that we only made components of future dishes and no whole desserts. At the end of the module, we plated a series of desserts using some of the components we had made (including biscotti, sorbet, ice cream, puff pastry, and pie crusts). On the other nights, once we put what we were making in the oven, we'd all stand around looking at each other with an unspoken "now what?" look on our faces. In other words, everyone in the class was rather relieved when we finished with pastry late December. We did plate a series of very beautiful looking desserts:
Milk Chocolate Panna Cotta with a berry sauce, creme anglaise, whipped cream & biscotti
Banana Upside Down Cake with (melted) caramel ice cream and caramel decoration
Apple Tarte Tatin with cinnamon ice cream and caramel sauce
Lemon Meringue Tart
Chocolate Pastry Cream in Puff Pastry with berry sauce and whipped cream
No comments:
Post a Comment