This week in class: part two of Culinary students’ introduction to pastries. Most Chefs de Cuisine would much rather have nothing to do with pies and cookies, pastry creams, tarts, cakes, puff pastry, meringues, spun sugar… the list is endless. Truly mind boggling.
And I fall into the category of… well, I love it all. So when we take a break from our barnyard animals to bake sweets for the week, I’m still in hog heaven. Sorry. Couldn’t resist a small porcine tribute.
We also made puff pastry dough from scratch- truly a labor of love. And ice creams, gelatos, sorbets and sherbets… classic chocolate, hazelnut, caramel, vanilla… and a lemon olive oil sorbet that feels like a frozen spherical form of all things summer. Ridiculously good.
And today will explore seven different cookies, more frozen confections, and the much anticipated making of croissant dough. Much anticipated by me at least. Not sure if everyone in class quite shares in my quest to create a croissant so perfect it will whisk me right back to an outdoor Italian cafe, cappuccino in hand. And perhaps a small knife to spread Nutella.
Will plan to soon share basic cookie trouble shooting techniques, a fool-proof pie crust recipe, and maybe some ice cream flavor profile inspirations. If there’s something specific you’d like to see, just let me know. If you’re wanting the warp-me-directly-to-Italy croissant… we’ll see what we can do.