Week 11 - Baking and Pastry Class

Practical test was great. I went to class as soon as I finished my art final. I wasn't sure if I should go to class before the time but I am glad I did, this way I could help starting cutting the ingredients for our pizza for lunch, despite the dough that was to stick to open it was really good.

I was very confident with what I have to do with my recipe, I did three different flavors at home not only to practice but to make sure which would be the best flavor to present to Chef; I didn't want any conventional flavor I was looking for something different. I tried Matcha green tea, Chai tea and Cardamom with saffron ( this idea came while I was talking to one of my clients from India, I love India food and spices very much so I decided to give a try and turned out being the winner).

The test started and we had 2 hours to plate 4 identical puffs for Chef to taste and grade. While working on our recipes we were allowed to talk and ask questions to our classmates so I did help as much as I could answer questions about the recipe execution. Even being my first time in a practical exam I was calm and ready, I know what I had to do.

My choux paste looked much better in class than the one I made at home, it did hold the shape better when I piped it was so beautiful, but I guess that the way I piped, made the éclair come up from the oven in a funky shape I am glad I made 4 round one that came up better and these where the ones I showed to Chef.

I started with the mise in place of both recipes, making sure I didn't get confused with any measurement. First I made the pastry cream, first I infused my spices in the milk this time I used more cardamom then I did at home because I thought the one I made at home wasn't taste enough. Once this was done I strained it to remove the spices from the milk then I added ½ of the sugar and back to the heat, wait until starts steam coming up, in another bowl whisk together egg, egg yolk , other ½ of the sugar and sifted corn starch, start the tempering adding the milk into the egg mixture slowly and whisking at the same time, once mixed bring back to the heat and keep whisking until thick when starts bubbling cook for an extra minute to remove the corn starch flavor when done remove from heat and add the butter whisk until completely melted, strain the cream in a plastic wrap covered sheet pan then, close with plastic wrap touching the cream to avoid making a crust and bring to refrigerator.

I did my dishes in between recipes; this was good to avoid a big mess in the kitchen. I stated the choux paste. In a pot I added butter, ½ milk, ½ water and salt, when started bubbling remove from heat and add all flour at once and mix with a wood spoon, bring back to the heat keep mixing until forms a ball and release some moisture, once done bring to the mixer bowl with paddle attachment, mix it in medium to realize steam and get a little colder before adding the eggs. When ready I sated adding the eggs little at a time, looking for a shiny paste. I wish I had piped it differently, but it is okay we learn something each time and I am sure this will improve with time and more practices; the important is that I was happy with my final product and seams that Chef was happy too.

I whipped the heavy cream by hand the way I did at home, I thought that this was something that I should practice when possible. I added full spoon of it to my pastry cream to make it more creamy and light. For my icing I infused the spices with milk, strained it then added confectioner’s sugar.

I practice for a 100 % grade unfortunately I couldn't find the grade paper that Chef gave to us a previously week so she took me 3 points end up being 97, I was sad but it thought me to take a better care of my paper specially because in college we have so many of them, but at the same time i was happy to hear that my was the best so far.

My puff cream turned out delicious and beautiful I was happy with the results J

I am just sad that I won’t have more baking classes L

Thanks Chef for everything you thought me, taking this class with you made me love baking more than ever. Thanks for your dedication and patient.