I’ve just uploaded a bunch of shots – this set is of my classmates hard at work, in both our European Tortes and Artisan Breads class. It’s the same group for each class, and the same chef, so we spend a lot of hours together every week in the kitchen.
Chef Paul showing us how to use aerosol chilled air (super cold!!) to instantly harden chocolate. We had dipped handrolled chocolate decorations and dipped the end in melted chocolate as glue – rather than holding onto it until it dries, we just gave it a blast of cold air, and voila!
Tanis putting the finishing touches on her Hazelnut St Honore (the profiteroles are also filled with hazelnut chibout, and dipped in milk chocolate. yummy!!)
The St Honore we made was chocolate – it is 2 rings of choux pastry (which is what eclairs are made of). We then made a chocolate chibout, which is like a mousse with a bit of gelatin and whipped cream folded in. It is piped inside the hollow choux rings, and then is piled on top. Then, alternating rows of chocolate and regular whipped cream are piped on top, and are then garnished with little chibout-filled profiteroles. I brought one to my work @ Williams Sonoma, and considering how quickly it dissapeared out of the staff fridge, I think it might have been tasty 🙂
…which was then poured over the mazarin and opera cakes – and after letting it sit a minute, we put some in a paper cone and drizzled a chocolate pattern on top
shannon cutting up one of our baguettes – breakfast time! Chef said it’s bad to eat bread hot out of the oven as the yeast continues to ferment, but I’m pretty sure none of us care and are willing to take the risk. Nothing beats fresh hot baguette!
a healthy dusting of icing sugar goes on our butter-brushed stollen. Have you guys tried stollen? It’s a german christmas bread, a mix between a bread and a cake. I make it every christmas, all the relatives have come to expect it, it’s soooo good. But make it (I can give you a recipe) or go to a bakery, grocery store stollens are crap.