|this was after the first nor'easter... in one month we've had FOUR more storms|
So, to keep me busy on these cold winter days, I signed up for some more classes at the Cambridge School of Culinary Arts, a 4-part class on the techniques of baking and a 2-part class on classic doughs and fillings (with Master Pastry Chef Delphin Gomes - he rocks!). See here for the entry on the classic doughs and fillings class.
In techniques of baking we spent a class on each of the following: pâte à choux, pies/tarts, breads and cakes (although, sadly I was really sick and had to miss the cake class). The pâte à choux was much easier than I had anticipated from having read the directions in a Julia Child cookbook. We made creme puffs with a light pastry creme filling and gougères, a savory puff with gruyère cheese and chives. The gougères were so delicious and easy enough to make as appetizers for a dinner party.
|creme puffs with a small hole on the bottom to cool them thoroughly and then to pipe in the filling|
|whipped cream to add to pastry creme|
|finished pastry creme, ready to pipe into the puffs|
|finished puffs, all in a row|
|boxed up to take home|
I made the gougères again at home but they were not quite as delicious as in class. I think the teacher used a different second cheese and I also overcooked them and they collapsed a bit. I'll keep trying though, because they tasted great.
|my mise en place (translates to everything - measured ingredients - in place)|
|piped onto sheet pan|
|topped with more cheese and ready to bake|
|slightly deflated, but still delicious|
I forgot to bring my camera to the second class, but I made a fantastic lemon curd tart. The lemon curd was so delicious that I've made it again in the two week since class. Instead of using the lemon curd for a tart, I'll stir a couple of tablespoons into plain, Greek-style yogurt. It's incredibly good.
The third class was breads. I've made regular loaf bread at home, mixed in a breadmaker and then formed and baked in a loaf pan, but I hadn't experimented much so I was really looking forward to this class. I made a whole wheat rosemary garlic bread and some goat cheese scallion biscuits. The whole wheat loaves were a little heavy - I would use less whole wheat and more white flour next time - but the flavor and texture were really nice. The biscuits were fabulous. They were easy to make and baked up light and flaky, but moist (from the goat cheese).
|mise en place for whole wheat rosemary garlic bread|
|my dough, after the first rise|
|shaped and midway through the second rise|
|heart-shaped goat cheese scallion biscuits|
A few pictures from my classmates' creations.
|pizzettas - these crisp mini-pizzas were fantastic and I definitely plan to make them myself|
|focaccia topped with fresh herbs, garlic and cheese|
|jalapeno cheddar corn bread - yum|
Bye for now...