If you can believe it, we made about 10 different items over two days, constantly learning things as we went. Did you know that scones are made using the Biscuit Method? Zucchini Bread and Blueberry Muffins are made using the Muffin Method but Lemon Poppyseed Muffins are made using the Creaming Method. Focaccia, Whole Wheat Bread, and Soft Yeast Dinner Rolls are made using the Straight Dough Method. We have something called Proof Boxes - tall boxes with shelves which are temperature and humidity controlled where we can allow our baked goods to "ferment" and "proof." See, I am learning something! After only two 5 hour days in the kitchen, next week we are attempting Brioche Parisian, Challah, Puff Pastry, Jalapeno Corn Muffins, Cream Cheese Filling, Almond Paste Filling, Palmiers, Vol-au-vents/Bouchee (your guess is as good as mine?) Cream Filled Napoleons, and Creme Patisserie.
Wish me luck!
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| Chocolate-Cherry Scones - the best in class that day! You can see there are 2 missing - I'm in a group with three guys! |
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| Zucchini Bread right out of the oven... |
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| ...and sliced! Only half a scone left after the rest of the class wanted to taste the best scones! |
Focaccia Bread - where's the Roasted Pepper Tapenade???
And finally, the Dinner Rolls! Notice something missing??? We forgot the eggwash, but they tasted awesome!
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