These are just a few photos from last semester from the early morning station.
Raspberry White Chocolate Scones
Cutting Doughnuts
Frying Doughnuts
Filling Doughnuts
Sunday, July 18, 2010
Almond Paste Roses
Almond Paste Roses
These are made by coloring the dough, possibly mixing 2 colors to achieve the perfect rose color. These are made just like the fondant roses, only chef has a slightly different technique.
Leafs, made by marbling a few colors together, and leaving it slightly marbled. Photo Credit to my fellow baking student Jenna @ one time in the kitchen
Saturday, July 17, 2010
Fondant Demo
Chef arranged for the current head chocolatier at moonstruck to come a give a demo for bake smart tropical fondant. He marbled the fondant with gel coloring, and then laid it over a plastic mask, if left it will dry like that.
This is a fondant carnation, its made by cutting a long strip of fondant, and then rolling one edge till it starts to curl from being rolled out so much, then a fork, or knife is used to to make tiny cuts. It is rolled up, and allowed to dry.
The tips can also be brushed with luster dust to make it look more natural.
This is a fondant rose that I made while watching his demo. A bullet is made for the middle, and then petal pieces are made, the part that will be showing is rolled thiner to make it look more like a rose petal, and then they are wrapped around the bullet
Chef Chocolate Garnish Demo
Chef demoed many different chocolate garnishes to us. All require the chocolate to be in temper. For these bowls, dark, milk and white chocolate are all dripped on on a plate, and then a water balloon is dipped in them.
After the are allowed to dry, the air is slowly released out of the balloon, otherwise the chocolate will probably break.
These are chocolate cigars, milk chocolate is drizzled on marble, and then dark chocolate is smoothed over the top, after it has cooled slightly a knife is dragged across it creating a curl.
The same can be done by making dots on the marble in white chocolate, and then covering with dark chocolate.
The chocolate garnish like on the roulade is made by coating a piece of plastic in chocolate, scraping it, and then curling it and leaving it to cool, once it's cool it taken off the plastic and used.
Ice Carving Demo
I had the opportunity to watch management students in culinary learn about and carve there own ice sculptures.
Chef Demo: Creme Carmel (Flan) and Creme Brulee
In theory chef showed us how to make, and plate Creme Carmel.
And Creme Brulee, as well as how to make carmel garnishes
Chocolate Filigree, Hazelnut clusters, and Éclairs.
Chocolate Filigree, just a simple chocolate garnish. This was my first attempt, and it is extremely difficult, the chocolate needs to be in temper, and it likes to cool down as your piping it.
Hazelnut clusters are just like almond clusters, only more difficult. Underneath the chocolate are 3 candied hazelnuts stuck (not well) together with hazelnut paste. When these are dipped they like to slide apart. These are not finished, they will be dipped in white chocolate and garnished.
Éclairs, pate du chox is cut in half (its very important to keep the tops with the correct bottoms) the bottoms are filled with pastry cream, a chantilly cream rope is piped into the middle, height is important, and then the tops are dipped into chocolate ganache. The chocolate ganache need to be at 110 to achieve the gloss.
Fruit Tarts and Raspberry Roulade
Fresh Fruit Tart
The crust is pate de sucre, brushed with chocolate (to prevent the crust from getting soggy, filled with pastry cream, topped with fresh fruit, and then brushed with clear gel gloss.
Raspberry Roulade
Egg Foam cake brushed with a raspberry simple syrup, a thin layer of raspberry jam, a layer of chantilly cream (whipped cream) and then rolled up, The larger log is has a slit 3" down the middle, a chantilly cream rope is piped into the slit, topped with raspberry, dusted with coating sugar (powder sugar and cornstarch-the cornstarch prevents the powder sugar from absorbing water) and garnished with chocolate.
The crust is pate de sucre, brushed with chocolate (to prevent the crust from getting soggy, filled with pastry cream, topped with fresh fruit, and then brushed with clear gel gloss.
Egg Foam cake brushed with a raspberry simple syrup, a thin layer of raspberry jam, a layer of chantilly cream (whipped cream) and then rolled up, The larger log is has a slit 3" down the middle, a chantilly cream rope is piped into the slit, topped with raspberry, dusted with coating sugar (powder sugar and cornstarch-the cornstarch prevents the powder sugar from absorbing water) and garnished with chocolate.
The individual servings are brushed with simple syrup, topped with chantilly cream rosette, and garnished with a raspberry.
Friday, July 16, 2010
Chocolates!
Right now I am in chefs room, and we have been concentrating on chocolates. These are Almond Clusters, I did a large portion of the work on these.
In making chocolates it is important that the chocolate is in temper, if it is not it will bloom, or the fat will separate. It is also important the ganache is at the correct temperature. Chocolate making is time consuming, and can be frustrating, but if everything is set up and correct, it can be very relaxing.
Filling Chocolates with flavored ganache.
Raspberry Chocolates dusted with luster dust
In making chocolates it is important that the chocolate is in temper, if it is not it will bloom, or the fat will separate. It is also important the ganache is at the correct temperature. Chocolate making is time consuming, and can be frustrating, but if everything is set up and correct, it can be very relaxing.
Baking Program
The program is at Clark College in Vancouver WA. Clark is a 2 year technical school/community college. The head chef for the baking program is Ian Titterton, He held executive pastry chef positions throughout the United Kingdom and the United States. He has served as executive chocolatier at Moonstruck Chocolates and lead instructor at the Western Culinary Institute.
I am planning to get my AAS in bakery management. It is a 6 semester program, which I will hopefully be completing by august of 2011. The first 3 semesters you are a normal student, learning, and absorbing everything you can. And the last 3 semesters you are a management student, working with the instructor, and managing the normal students. The program is set up like a real bakery. We have 5 stations which we rotate through every 2 weeks. Everything we make is sold in our store, which also takes orders we receive from the school, and the community.
The stations are Cakes/Chocolates, or known better as Chef's room. Here we work on cakes, crème puffs, éclairs, tarts, chocolates, candies and meringues. Viennoiserie, or laminated dough, we make Danishes, croissants, and turnovers, as well as anything that is made with those sorts of dough. These two stations are probably my favorite. Breads, my most frustrating station, we make different kinds of breads, and lots of them. Store/store back, we sell the goods in the store, and set it up, as well as make brownies, quick breads, cookies, and bars. (In the summer we skip this station, and if something needs made for it, another station will pick it up.) And Early morning is the last station. Here we make pies, doughnuts, muffins, scones, biscuits, and coffee cakes.
We go through the same stations every semester, learning more, and developing our skills. Twice weekly we have theory classes, where chef does demos, and we learn about baking theory. Management students stay at a station for 5 weeks, and they also have the option for a 5 week internship in the community.
The program also has 2 other supplemental classes. Cake decorating, which is just what it sounds like, and pastry arts, which is more detail in pastry work. I will be taking Cake decorating in the fall, and pastry arts in winter.
I am planning to get my AAS in bakery management. It is a 6 semester program, which I will hopefully be completing by august of 2011. The first 3 semesters you are a normal student, learning, and absorbing everything you can. And the last 3 semesters you are a management student, working with the instructor, and managing the normal students. The program is set up like a real bakery. We have 5 stations which we rotate through every 2 weeks. Everything we make is sold in our store, which also takes orders we receive from the school, and the community.
The stations are Cakes/Chocolates, or known better as Chef's room. Here we work on cakes, crème puffs, éclairs, tarts, chocolates, candies and meringues. Viennoiserie, or laminated dough, we make Danishes, croissants, and turnovers, as well as anything that is made with those sorts of dough. These two stations are probably my favorite. Breads, my most frustrating station, we make different kinds of breads, and lots of them. Store/store back, we sell the goods in the store, and set it up, as well as make brownies, quick breads, cookies, and bars. (In the summer we skip this station, and if something needs made for it, another station will pick it up.) And Early morning is the last station. Here we make pies, doughnuts, muffins, scones, biscuits, and coffee cakes.
We go through the same stations every semester, learning more, and developing our skills. Twice weekly we have theory classes, where chef does demos, and we learn about baking theory. Management students stay at a station for 5 weeks, and they also have the option for a 5 week internship in the community.
The program also has 2 other supplemental classes. Cake decorating, which is just what it sounds like, and pastry arts, which is more detail in pastry work. I will be taking Cake decorating in the fall, and pastry arts in winter.
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