Archive for the ‘ pastry school ’ Category

Wedding Cakes

Excuse me for being absent from my blog…again. It’s been hard to keep up! I left off telling you that wedding cakes was next up on the pastry school agenda. Two weeks of wedding cakes has passed, and so has 1 week of sugar candies and confections…and so has 1 week of ice cream. I’m so behind, I don’t even know where to start. This post will be focused on Wedding cakes, because I really don’t want to give you guys a pastry overload. Continue reading

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Cakes and Tarts

Okay, so if you didn’t already know, I suck at updating my blog. School has been keeping me busy and by the time I get home, the last thing on my mind is updating my blog. But here I am, to give you a full update on the last 3 weeks of pastry school. For 2 weeks I studied cakes. No, not your good ol’ American buttercream frosted red-velvet cake, but French/European cakes or Entremets (on-tra-may) (mousse cakes). It was nice learning about this style of cake, and there were a few I really enjoyed. The ones I really enjoyed were the Hazelnut Chocolate Mousse Cake and the Raspberry Silk Cake. They were creamy-deliciousness, bites of heaven. Continue reading

Petit Fours and Finals.

So I guess I’m kind of bad keeping this thing updated. I’ve thought about updating so many times, but have just been busy or lazy.  But I am happy to say I have made it through the first section of school (Breads, Breakfast pastries, Petit Fours).  I’m going to be honest and say petit fours was probably my least favorite of the three, but it was still fun nonetheless. As much as I struggled with rolling out my sweet dough, and my piping skills could improve, I am happy I learned the basics. We made several different small tarts, French macarons (my favorite), pate a choux (eclaires, salambos, paris brest), madeleines, opera cake and financiers. I was stoked to learn how to make macarons, and am completely in love with them. I’m sure a lot of you have noticed the increase in popularity of the French macaron, which is great. Making macarons is a lot simpler than I had expected it to be. It is a process just like most of the petit fours are, but its definitely worth it. Continue reading

I’m still alive, and I’m in pastry school!

So, I know that I haven’t blogged for a very long time, and my deepest apologies. I’ve been busy, and I’ve also been lazy as well. I have still been baking and cooking in my life away from my blog, I just haven’t been letting the world know it. I know I should have at least started blogging about 3 or 4 weeks ago to let you all know that I’m in pastry school! I’ve been learning awesome things, meeting great people, and baking my life away. Week one was going over the basics, such as piping, making pastry cream and pate a choux, sweet dough, meringues, and buttercreams. Week 2 and 3 was when it got exciting — the Breads section of my course. I never really made breads at home because I’m sure I mentioned before, that I have (or had) a weird fear of yeast. Yeast scared me. I would get nervous, and unsure that my product would proof, but now I feel confident! I made pain de mie (toast bread), whole wheat bread, pain a la biere (beer bread), french bread, baguettes, farmer’s bread with walnuts, pain brie (sailor’s bread, which i have to say was one of my favorites, super tasty) sourdough, and more. Continue reading