Brioche

We ended the first Breads module with making Brioche. We even got tested on knowing how to make them. In the Laminated Doughs module, we revisit them. The Brioche s pictured on the left is in its most classically recognized form - a tete. Due to it's high butter and fat content from eggs, it can be considered a pastry item. Keeping the a tetes intact is a challenge and have to use the right shaping technique before putting them into the oven. This is the best of the Brioches I have created so far and can't wait to gobble 'em up tomorrow with my freshly made aji sauce. Also, every time I have made this bread, I have wanted to set aside some of it to make it into a bread-pudding with Creme Anglaise. One of these days, I will get there.

Palmiers

I tried my first Palmiers from Trader Joe's. I was pleasently delighted with the crispy buttery cookie and how well it went with my tea and while I had them in supply, it was my perfect breakfast.
I was very excited when I learned that we will be making them. We used the Puff Pastry which we made ourselves from scratch (a.ka. Classic Puff Pastry) to shape them and create them. They are easy to make and I would definitely love to make these again.

Pithivier

Pithivier is a classic French Pastry originating from the town Pithiviers, France. We used the Classic Puff Pastry dough to make the bottom and top crusts. The pie is enclosed with almond cream.. I definitely enjoyed making this pastry and my family loved eating it.

Fruit Band with Puff Pastry

Last week I started a new module which covers baking with Laminated Doughs. One of the first things we made was a Puff Pastry from scratch, also known as the Classic Puff Pastry. However to make the Fruit Band on left, we used a pre-manufactured Puff Pastry sheet. We cut the sheet in half and layered it with one inch strips of puff pastry. We used egg-wash to layer the strips on top. It was baked until golden brown. The puff pastry formed a band which was filled with pastry cream and topped with strawberries, blackberries, raspberries and blueberries. The Apricot Nappage was applie to provide the finishing touch.

Butter Pecan Ice Cream Over Chocolate Chip Cookies

This is the yummies breakfast I've ever had - Chocolate Chip Cookies with Butter Pecan IceCream. The cookies were great and ice-cream even better.