Bavarian Fruit Torte

In theory chef demonstrated the assembly of a bavarian fruit torte.

First a spring form pan is lined with acetate, then sponge cake brushed with simple syrup is placed in the bottom, next fruit flavored bavarian cream is layered in, then another layer of sponge cake is place on top, and fruit glaze is poured on top. After the cake has set up, the pan and acetate is taken off. 

A white chocolate design is piped on top

Colored white chocolate is piped onto acetate

And then white chocolate is poured over top, and then it is placed around the cake.

Isomalt is then rubbed is with color, and placed in the oven to melt

And after magic has happened it can be broken up into smaller garnishes

The cake is then garnished with the isomalt, white chocolate curls, and blackberrys.

Here is a mango version of the bavarian fruit torte

Gateau St Honore

In theory chef demonstrated the assembly of Gateau St Honore

First profiteroles (small pate a choux) are filled with flavored pastry cream.

They are then dipped in carmel, and placed on a puff base.

After they are all placed on the base, the pastry cream is spread on the bottom, then a thin layer of sponge cake is placed on the pastry cream, and it is brushed with simple syrup.

Then the center, and gaps are traditionally filled with chiboust cream, but here filled with plain, and chocolate chantilly cream.

The almost finished cake

Then a fancy spun sugar tool, or just a whisk with the ends cut off is used to make spun sugar.

The rest of the carmel is used to make the spun sugar, the whisk is dipped in the carmel and drapped over 2 handles of spatulas, or wooden spoons.

It is then balled up, and placed on top of the cake.

S'mores Cake

Allison (the danish, early morning, and all around amazing instructor) did this cake for an order.

All of it is edible, and was made with the help of management students, and other instructors.

Filled Rolls

Simply bread dough filled with tastys; my specialty.

 Jalapeño, garlic, and cheddar

Mixed veggies, with red pepper, mushrooms, and parmesan.

Scoring Bread

Breads are scored-cut to allow  for the most potential oven spring-expansion of the bread during baking.  It also allows for bread type recognition.  If bread is not scored, during oven spring the bread will burst out at its weakest point.  Different breads are scored differently to allow for recognition, and for even, and largest possible expansion.  Scores should be at 45 degree angles that way when the bread expands the cut slides like thrust fault

Scores for baguette are about a quator of an inch deep, on the top 3rd of the bread, they should over lap and are 3-4" long

The bread should have a golden color, cuts that open wide, and an ear, or lip that can be held.

This bread was over proofed, not allowing it to have the golden color, the closest loaf has ears, but the second loaf does not.

The score on this scali was not at enough of an angle, so when it sprung it stuck together, and did not open out.  This photo doesn't show very well but the bottom of the bigger loaf had a blow out, because the cut didn't open.

This loaf has a large ear, but as you can see there is a bulge on the side because the score didn't allow for even oven spring.

These are all different types of scores, which demonstrate which score is best for this kind of loaf.

This score didn't allow for enough oven spring, and caused a bulge on one side.

This gave a lot of oven spring, but is a busy design for a seeded bread.

This is a good cut for smaller round loves.

The best cuts are the top 2 loves in the first column., they allowed for good oven spring, and are not too busy for the bread.

Specialty Breads

These breads require the same procedure as other breads but each dough receives a special shapping, and cuts.

Poppy Seed Flower

Fourgasse

Epi

Pizza Crust

B. Bread

Bread Station

This is the most challenging station for me.  Beyond scaling all the ingredients correctly, the pre-ferments (poolish,  pate fermentee, biga & sourdough) must be made approximately a day ahead of time.  The temperatures of all the variables must be taken, and then water, the one variable we can control is adjusted to allow the dough temp to be around 76-78 degree, which controls how quickly the dough ferments.  Once the dough is in the mixer it is must be mixed for exactly the right amount of time, to achieve exactly the right gluten development.  If it comes out of the mixer too warm, or too cold it also needs to be adjusted. And then the dough is rested and folded.  Finally the dough is cut, preshaped- made into similar sizes to make shaping easier, rested, then shaped, rested, cut, and put into the oven; where it is steamed, vented when it starts to color, rotated, and removed.

Here are finished bread products.

New York style bagles.

Poppy Seed, Onion, Sesame Seed, and Sea Salt.

Rosemary Foccacia

Tomato & Garlic and Rosemarry Foccacia

Seeded Sour

Cheese Bread

Kasier Rolls

Bialy

Ciabatta

Olive Ciabatta

Hamburger Buns

Cinn Bread

Challah