Pastry Pro I: Week 11: Finished Product
At 10:00 PM it’s hard to get excited about eating cake! I thought today would be fairly simple–make cake with mango lime curd filling and Italian […]
Pastry Pro I: Week 10: Finished Product, week 1
Pastries at the end of class–how would you like to sample all of these at 10:30 PM? Apple Peach tart with frangipane and peach coulis Chocolate […]
Pastry Pro I: Week 9: Cakes
Pound cake We had a surprise drill when we came into class. Make a 2 egg omelet–no utensils of course. I was not afraid because I […]
Pastry Pro I: Week 8: Fillings and Sauces
I really enjoyed this class. Chef Loy lectured briefly about fillings, going over the differences between high and low pectic fruits, encouraging us to use a […]
Pastry Pro I: Week 7: Custards
A custard is anything thickened by the coagulation of egg proteins. Custards can be stirred or baked. Stirred custards are cooked on the stove top and […]
Pastry Pro 1: Week 6: Laminated Doughs
Chef Loy The thing I love about culinary school is learning new things and then seeing the finished product. Other than cakes, which I bake for […]
Pastry Pro I: Week 5: Pies and Tarts
What is not to love about pies and tarts? I have made pies all my life, including my earliest pies when I was a young teenager. […]
Pastry Pro I: Week 4: Pastry Doughs
This is not an area of familiarity for me when it comes to baking. Of all the topics we covered in class: Pate a Choux, Meringue, […]
Pastry Pro I: Week 3: Yeast Breads
Bread baking is one of those things I do around the holidays, usually trying a new dinner roll recipe here and there but never quite finding […]
Pastro Pro I: Week 2: Cookies and Brownies
Cookies and brownies seem like such as easy topic when as a mom I’ve spent more years than I want to admit making them. I learned […]