Baking and Pastry: Week 2

Ok so the last week I haven't been updating because I have been deathly ill since Friday before last. Which means I didn't post what happened last Thursday either. Thursday we made 2 French baguettes, 1 bâtard bread, and 4 French dinner rolls. I didn't get any pictures though because of being sick.  All of this week  I was awake long enough to suffer through class and then I came home and passed right back out. Thankfully we didn't have any school on Monday because of President's Day, so it was a short 3 day week. Tuesday we made a bunch of different doughs that we baked off through the remainder of the week. On Wednesday we baked off our brioche dough and made three different things:  1 galette, 3 à têtes, and 2 nanterres. Sadly I didn't get pictures of any of it because of how sick I was, so I am just going to grab some pics off the net so you can at least see what it is I am talking about.

Galette: Only mine was plain and had a little hand made whip cream in the center

à tête

Nanterre

The other thing we made Wednesday was one of my husbands favorites, cinnamon rolls. This I did manage to get a pic of while I was in class because I knew once I wrapped it, it wouldn't look as good.

Then on Thursday we had a pretty short day. First we took a quick quiz that I am almost positive I got a 100% on, and then we baked off our croissant dough that we made three different things with: danish, croissants, and chocolate croissants.

Once we finished that up we made our sourdough bread that we actually started on the first day of class. I haven't tried it yet but it looks pretty good.

Once class ended I swung by the Aria and picked up my husband so we could go home and go to sleep. Sadly we didn't get much sleep though because I started having a VERY hard time breathing and after a heated debate (I didn't want to go) my amazing husband took me to the emergency room . I spent the remainder of the night there getting chest x-rays and breathing treatments. Around 5:30 Friday morning I was released and had the joy of trying to stay up long enough to get my prescriptions filled. Then Jon and I passed out until he had to go to work. When he got back home I passed back out since we had to be up early this morning to help his parents move.

Some other exciting news. I received my score on the certification exam I took a couple of weeks ago, and I passed with a 96%. Hopefully in a few weeks I will actually get my certificate so I can add it to my portfolio. Anyways, I think that brings us all up to speed, so goodnight everyone.

Busy Night in Baking and Pastry

I am out of class and parked on my bench out side of my husbands job at Cartier. I am exhausted. Tonight we made peanut butter cookies, almond tea cookies, and brownies.

The first thing we did was watch a movie on cookies and then watched a demo on how to make our brownies. Then we were off and running. Most of today was group work, so Brian and I teamed up. We switched off mixing things and doing dishes.

Once the brownies were in the oven we all joined back up to watch the demo on peanut butter cookies. These cookies were our one individual project since we will be doing them again for our practical in a week. Once we finished the demo we made our cookies, got them in the oven, did dishes, then went on a short break.

I spent my break hunting down my English teacher. I was finally able to meet up with her so that I could get my last paper from her. I pulled out an A on that paper.

Once I got back to class our cookies and brownies were out of the oven.

Then we watched a demo on the almond tea cookies. I was really excited to do these cookies since they are a piped cookie. So we pulled out our piping bags and went to work. Even though this one was a group project I did the bulk of it for a couple of reasons. One, they are my favorite type of cookies, and two I had the most experience between the two of us with piping. Brian did a little bit of piping to get a feel for it and then I went to town piping out rosettes and fluer di lis. Once the tray was filled, we popped them into the oven and went to work cleaning.

Once we were done cleaning Chef pulled us together one more time to explain how to make French bread dough. Once he finished his demo he realized we had more than enough time to get our loafs started so they could rest over night. So, we went ahead and made our dough, got it in the fridge, then finished up the last of the cleaning. Once we finished and chef did a quick inspection we were released to go our separate ways.

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