Pastry Arts school

Thursday, January 6, 2011

Lace nut tuiles (made with Pecans) and filled with chocolate mousse

Same without the ganish

Posted by Lauren at 6:44 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...
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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...
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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...
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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...