Pastry Arts school

Wednesday, December 1, 2010

Practical #2 Croissants - 39/40

Posted by Lauren at 5:16 PM

In the beginning

This is a blog about my journey through the Pastry Arts program while at The Chef's Academy. I am hoping to post pictures of my creatio...
Bread, Bread and more (you guessed it) Bread

Made dough for Hard Rolls (will bake tomorrow). We worked in pairs, I worked with C.L., it was fun. Chef A said we "loved" our d...
Onion Soup with Gruyère Cheese topped baguette

Today was onion soup. It was interesting to find out that everyone groups soup tasted differently. A lot of fun to make though.
Common Meringue aka French Meringue

We also made Italian and Swiss Meringue - pictures to come...
(no title)

Practical #2 Croissants - 39/40
Eggs Benedict

Today we made Eggs Benedict. It was a group effort and I have to say "Group B" did an awesome job. And they were pretty tasty...
(no title)

Lace nut tuiles (made with Pecans) and filled with chocolate mousse Same without the ganish
Sweets!!!

Blueberry and cream cheese crepe Doughnuts - yeast (glazed and chocolate glazed) Plain Bagels Kugelhopf - German sweet brea...
(no title)

Coffee Cake - cream cheese and pecan filled Coffee Cake - Cherry and Chocolate filled (think chocolate covered cherries, smelled ...
Could it be? Yes, more bread.

Yesterday we finished our Vienna Bread. I worked with CL again on this project. She and I seem to work well with on another. It is almost...