Bread and Breakfast Pastries

Sad to say the Bread and Breakfast Pastry module came to an end this week. I absolutely loved this module!

I learned so much about a topic I have the upmost interest in. I now know much much more not only about the baking aspect, but also about the science and structure of the breads. Which to some may sound boring, but is very exciting to me.

Here are the breads and pastries I made this week-

Above: Ciabatta, Kugelhopf, Baguette

Above: Multigrain, Sourdough, Country Bread

Above: Bostock Brioche, Almond Croissant, Brioche Loaf, Chocolate Croissant


On another note, I had my first stage this week at Veruca Chocolates! I had a great time and will be staging there again next week.  http://www.verucachocolates.com/

Catching up!

I have been a busy bee the past few months! Hence the lack of posts.. Now that things have settled down a bit I will be posting much more often! Here's a catch up

The first of the excitement was in July. I moved to Chicago to attend The French Pastry School!

                                                                    -Class Photo-

                                                     

I have been learning so much and having an absolutely amazing time. Man! things are going by fast! It's crazy to think that I only have three modules left before completing the L’Art de la Pâtisserie program. After which,  I will be a Pastry Chef. I am following up with the L’Art du Gâteau program.

Here are photos of the modules I've done so far- from the beginning 

Entremet- Pithivier, Chocolate Hazelnut Cake (or Wold Cup Cake), Nougat Mousse Cake and Raspberry Silk Cake. I have to say I absolutely love making the Pithivier and the puff pastry for it!

Wedding Cakes- I made my first "dummy" cake, gum paste flowers and Croquembouche

Tarts- Chocolate Tart with Almond Nougatine, Mille Feuille, Lemon Custard, Pistachio Strawberry and Lemon Cream

Chocolate Candies- Columbian, Earl Grey, Peanut Butter Pave, Marzipan, Pistachio-Cinnamon Bonbon, Cointreau Caramel,  Gianduja, Hazelnut Trio, Rum Balls, Swiss Rocher, Buttermasse and Candied Almonds

Ice Cream and Sorbet- Chocolate-Caramel with Caramelized Hazelnut Dacquoise, Pineapple Surprise, Coconut - Blackberry - and Blood Orange Sorbets, Vacherin Glace, Caramel - Vanilla - Coffee - and Chocolate with Raspberry Coulis ice cream.

Chocolate Sculptures

Bread and Breakfast Pastries- Croissants, French Bread, Beer Bread, Assorted Fruit Danish, Farmer's Bread, Whole Wheat Bread, Toast Bread, Beignets, Lemon Pound Cake, Blueberry Muffins