Week 5 was our last week working in groups. For the rest of the quarter we will work on individual projects. Our final group was quite demanding. We made Orange Souffles with a Dark Chocolate Syrup and Almond Brittle, Salted Caramel Macaroons with Praline Cream, Almond Sable with Chocolate Mousse, assorted Cremeaux Tarts, White Chocolate Mousse Cake, and Fruit Tarts. I enjoyed making everything, however there were a few glitches in the formulas. The Chocolate Syrup was too thin. We had to cook it for almost 20 minutes longer than the formula stated just to get the right consistency. Also the Almond Brittle formula was just odd. The brittle was far to dry. I actually made it three times. On the third attempt, I just cooked to less. If I made it again, I would toast the nuts before hand in order to get a better color.
On week 6 we made a High Ratio Chocolate Cake with Italian Buttercream. The focus was decorating. As a baking and pastry student, I understand the need to develop this skill. But truthfully, I don't like it. I appreciate it, but I don't like it. Give me yeast and I am a happy girl. After much frustration, I managed to make a few roses. Frankly, I surprised myself! The key I suppose, is to just be patient. I need to work on that skill as well!
On week 6 we made a High Ratio Chocolate Cake with Italian Buttercream. The focus was decorating. As a baking and pastry student, I understand the need to develop this skill. But truthfully, I don't like it. I appreciate it, but I don't like it. Give me yeast and I am a happy girl. After much frustration, I managed to make a few roses. Frankly, I surprised myself! The key I suppose, is to just be patient. I need to work on that skill as well!