November 2009
1 post
October 2009
2 posts
Days Ago -
Mille feuille, Eclairs, Key lime pie, fruit torte, baked chocolate pie, tiramisu..and other stuff I can’t even remember now!
September 2009
26 posts
Today -
started the pie module
we made four apple pies…slow pace but beauts i gotta say..pictures to follow later on (maybe tomorrow)
Oh ya -
We did an angel food cake too :)
and today, we start the pie module :D
Past few days -
Almond tartlettes, butter cream (Italian meringue) bavarian cream, mousseline, fraisiers..mmm
Yesterday -
We started module 9, decoration of pastries. I felt like I was back in pre-k. We got to doodle..all day! also learned how to make a paper cone. It’s too bad I can’t draw, would make this module much better…but I’ll stick with calligraphy. I will play with my new kitchenaid tody, all dayyyy.. yes, i bought a stand up mixer :)
Today -
Creme Anglaise and meringues.
The cream is the best cream yet. Made of egg yolks, sugar, vanilla and 35 percent whipping cream. God is it good!! I plan on making an apple crumble and serving that over top..ya! yum!
The meringues weren’t too bad to make..lots of egg cracking today.
Module three (ingredients) today’s ingredient was eggs. Goooo figure..but good day, sort of.
Totally...
Today -
We did our once a month huge cleaning (don’t worry, we clean everyday, but this was the stuff we don’t do everyday, the ovens..under neath our tables, the windows..etc etc) It took from about 9:00-11:45. After lunch we worked on Module One (occupation and training) again - which is nearly over, thank god. Tomorrow… Module 2 (health, hygiene and safety exam) 85% needed to pass.
Today -
Today, we are still working on Module 4 (creams, fillings, and toppings) so we did Creme de la Flam..which is sort of like a pastry cream, but more egg. We also made a butter cream. Our first recipe of the creme we used a dough in between pie and sweet dough, and pre-baked it. We then added sweet cherries and the creme liquid and baked again. The second was the same dough, but instead it was not...
Shortbread
Delicious, though, I am going to retry with a new extract plus about half a tsp of vanilla, still.
2 cups (260 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract
...
Today -
Today we made Creme Caramel and a pastry cream with chocolate and coffee extract..I will be attempting to re-make the delicious cake once again. I’ll be sure to let you know how it goes.
Hershey's Ultimate Chocolate Brownies
YOU WILL NEED:
3/4 cup HERSHEY’S Cocoa 1/2 teaspoon baking soda 2/3 cup butter or margarine, melted and divided 1/2 cup boiling water 2 cups sugar 2 eggs 1-1/3 cups all-purpose flour 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
* You...
Brownie in a mug (5 mins prep time)
cuddlycynic:
Perfect for PMS or those pesky midnight cravings for chocolate. Just whip everything together, microwave for a minute, and ta-da! You have a brownie! Thanks to this recipe, I’m pretty sure I’m gonna end up a chunk if this angsty period of unemployment lasts any longer. Brownie In a Mug Ingredients: 4 Tablespoons Flour 4 Tablespoons Sugar 2 Tablespoons Cocoa powder (unsweetened) 2...
Whipped Cream
junior02157:
I am never buying Cool Whip again.
2 Cups Heavy Cream 1 Cup Sugar 1 Tsp Vanilla Extract
Whisk for 2 minutes. Wah-lah! The best tasting stuff you have ever had.
I’ll be sure to try this.
R.I.P
It was beautiful. It was something I’ve never seen before. It was a Boston Cream Mars Bar Cake/Pie.
He lived a short life, but a sweet one (literally). He was on the race track to success, all that was left was a drizzle of white chocolate, but he slid out of control, off the kitchen counter and into a heaping mess on the floor. The damage was two broken plates, and a gorgeous mess folded...
Boston Cream Pie
Today, I will be using this recipe. In my next post, I will show how it turned out, talk about it, and explain any adjustments I may make.
Pastry Cream:
1/4 cup (50 grams) granulated white sugar
3 large egg yolks
1/8 cup (20 grams) all-purpose flour
Scant 3 tablespoons (20 grams) cornstarch
1 1/4 cups (300 ml) milk
1 teaspoon vanilla extract
...
why hello -
My name is Caroline. I live on the south shore of Montreal and am currently in my first of an eleven month pastry course. This is where you will learn about my experience at the Pearson School of Culinary Arts, recipes, and what ever else happens to make it’s way here. I hope you get as much fun reading this blog as I do writing it.
Pop back in for more news as the days progress.