Friday we made more pastry cream, but chocolate this time, pate a choux and Creme Chantilly (whipped cream). These ingredients turned into eclairs, cream puffs and swans.
Those swan necks are a little tricky and overall, too time consuming for a glorified cream puff. I could eat cream puffs all day. They are so simple and delicious. My new partner dipped the eclairs in the chocolate fondant, so I will have to try that out at home. I'm also pretty sure we will be making versions of these again in more advanced classes.
We also made the baby - a lovely concoction with grapes (unwashed, skins on, stems attached), flour and water. It will be the starter for sourdough bread during our bread block. I am so excited about making and feeding the baby in a controlled environment. I have always wanted to start one because sourdough bread is one of my favorites and I would love to make it with my own starter at home. I have always just been a little nervous about growing one. We are the proud parents of little Doughlton Brown. We will feed him (and talk kindly to him, according to Chef) for the next few weeks. I can't wait to see how he turns out! This is also a lovely shot of me in my awesome uniform. Sadly, you don't get to see the fabulous pants because I am wearing my apron, but you get the idea. You know I just love that hat....
Monday is teacher in-service, so I have a holiday from school. This is a good thing because the house is a disaster and I need to get to work.
It was a great week and I look forward to the week(s) to come. Here's to surviving my day off and living to bake another day. Until then, ciao!
-The Queen of Tarts
Those swan necks are a little tricky and overall, too time consuming for a glorified cream puff. I could eat cream puffs all day. They are so simple and delicious. My new partner dipped the eclairs in the chocolate fondant, so I will have to try that out at home. I'm also pretty sure we will be making versions of these again in more advanced classes.
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