Too tired to think of a better title :P

I've been meaning to update this but I had a pretty busy past two weeks.  In fact, I had my kitchen class this Saturday morning from 6:45 am-1:30pm.  I don't know how I'm still awake, but I am! So I'll just take the time to update you all on what's been happening. :)

Honestly, I can't believe I'm going into my 8th week at the CIA.  Two new classes have moved in since I got here, and the feeling of being a freshman all over agin quickly fades after a few weeks.  However, I am enjoying it here! Then again, I cannot wait to go home for Thanksgiving.  I really miss everyone, but their support is what keeps me going each and every day. :)

So I'll try and get through this post with as few typos as possible because I am somewhat on the sleepy side as I do this. Bare with me on this one!

Last week in Techniques class we went over the foaming method.  Production for the week was the Roulade Sponge, Genoise Sponge Cake, Spritz Cookies, and Chiffon Cake. I won't have a picture of Roulade this week because I had to re-do mine, which is fine with me because now I'm aware of the mistakes we made.  But my partner and I were not discouraged! We made a new one and this time it came out ALOT better. :)

As for the Genoise Cake, I'll be honest and say that it is not the greatest when it comes to taste and texture but we still must learn it.  Even if we don't like a certain product, that won't stop others from wanting it. It was actually pretty fun to make because I like working with meringues.

Genoise Sponge Cake

Next, was the Spritz Cookies!  These actually tasted alot better than I expected.  They were quite a challenge to pipe because the batter for these is pretty thick and rough.  We piped apricot jam and raspberry jam into the centers.

Spritz Cookies

Now for my personal favorite.....Chiffon Sponge Cake!  Tastes so much better than Genoise and has a fluffier texture, as well.  This, too, was fun to make. I was also very fascinated by the color of the cake for some reason. It was similar to a peachy-tan color.

Chiffon Cake

That is all for Week 6. Now for this week! We had class Thursday and Friday in the evening and Saturday, in the morning, to make up for the class we will miss because of Thanksgiving.  This week we made Puff Pastry which we rolled out to make Palmiers and an Apple Strip, Creme Caramel, Angel Food Cake, and Sugar Cookies (yes...again, but for a quiz this time).  I have to say this week was by far the funnest week.  It was pretty hectic, but I feel very accomplished for that same reason.

I'll begin with Creme Caramel. It's the same thing as flan, pretty much.  We caramelized sugar and made the custard and then plated them the next day.

Creme Caramel

Next, we made Angel Food Cake.  It was probably the most interesting critique we've done in class, in my opinion, because we had to check for "Sponginess" and watch it spring back when we pressed down on them.  This cake was so good, but it contains alot of sugar.

Angel Food Cake

Lastly, we made Palmiers and Apple Strip out of the Puff Pastry we made the first day.

Palmiers, also known as "elephant ears."  Chef said I had good layering in mine, which I'm very happy about. :)

Finally, the Apple Strip!!!  This was a lengthy process but very fun to make.

Yum!! :)

As for my sugar cookies I made for my quiz, I got a 96. I did notice an improvement in my cookies compared to the first time I made them during Week 3.

Well, that's all for this week!  :)
<3 Debbie

This is What Happens When You Throw a Few Bakers in the City...

Unfortuately, I didn't get a chance to update last week when I made pies in my Baking and Pastry Techniques class....so here are pictures from class 2 weeks ago.

                    Biscuits. I still have to work on keeping my products consistent...but I'm determined! :)

Pie Dough.  Did not realize how much work it was to make a pie crust, but I'm glad I finally know now.

Apple Pie WITH the lattice design on top.  Words can't even describe how happy I am to have learned how to do the lattice. :D

My personal favorite.  This is a Black Bottom Banana Cream Pie. The bottom of the crust was layered with some chocolate ganache, then a layer of banana slices, and banana pastry cream on top. I'm definitely making this again! Banana and chocolate is my favorite flavor combination so this made me really happy :)


So, this past Saturday my two friends and I went to NYC. Of course, being the bakers we are, we had to visit Laduree, the original place for macarons.  I was so excited to finally visit this place because originally it was only found in Paris (and for those who know me know how much I want to go there!).  All and all, we had an awesome time visiting Shake Shack, getting lost, walking through Central Park, riding the subway, having a taxi pull up to us then drive away, taking pictures, and overall just having a good time and getting away from campus.  Oh and to mention my first train ride ever!!!  Yes, very fun. :)

The Hudson Valley was pretty much my view during the train ride.  I'm not complaining though, it was beautiful.

Laduree!!!! If you are in the area and haven't tried this place yet, I highly recommend you try it here!  If you want Parisian Macarons, why not try the place that started it all?  It's like a street away from Central Park located right next to the Juicy Couture store. We had to wait in line, but that's just proof that it's going to be worth it.

                                            864 Madison Avenue  New York, 10021
                                                      Laduree New York Website

                                                                      Inside Laduree.

                                                                  Window display.

                                                        Pistacchio Macaroon Tower

                                                                 Another Macaron Tower.

                                                                       Macaron!!! :3

My box :)  Flavors I decided to try: Pistacchio, Rose, Chocolate, Coffee, Salted Caramel, Vanilla, Raspberry, and Lemon.

So, I'll just end this post with a picture of eclairs I made in my techniques class this past week.

These were a challenge.  However, what fun would it be if everything came easy?  Definitely need to work more on this before my Skills Verification Exam!

             Just some fancy desserts I came across in Farqharson....cannot wait to learn how to make these!
That's all for this week!
Thanks again for everyone's support!

<3 Debbie