I always find bread week to be a fun week, even though I've never really exploring (or showed any interest) in making breads and doughs. I guess what I really like about it is all the fresh baked goods that we come home with throughout the week! We come home with so much that we give more than half of our supply to the boys in the kitchen class, and still some of them go bad!
But bread week isn't any fun when you are trying to limit your intake of carbohydrates. Oh well!
The first thing we made are buns with chorizo (a dry sausage, that can be mild or spicy)
They were very good, with just a piece of cheese and lettuce inside!
Chef also decided to get a little creative, and bake these buns with little strings inside, so they can hang just like chorize sausages found in little meat shops!
Add kinda a nice touch, don't you think?
Because this was the week, of the robbery, we had to miss Monday's class to sort everything out.
Chef was nice enough to give us little private extra lessons during our lunch hour, to compensate for what we missed! During this time we made specialty croissants!
I made croissants filled with a chocolate almond cream, with pear cubes. Desiree made Hazelnut butter croissants. They were good, but in my opinion the hazelnut flavoring was prominent enough. (They looked just like normal croissants, so there are no pictures of them!)
Before baking the pear croissants.
After baking!
Soo good!
Third on the list was a "Tarte au Sucre," this got me really excited because the "Tarte au Sucre" that I know is the delicious pie filled with the even more delicious deathly sweet sugar cream! So this was slightly disappointing. But when I tasted it, (and made it slightly my own) I was not longer disappointed and accepted it as the French "Tarte au Sucre."
Chefs perfectly circular tart.
Our not so circular tarts.
My special way of eating it!
Next up is the Pistachio and Chocolate Rolls!
I was excited when I saw these on schedule because my newest flavour obsession is pistachio!
Before rising and baking.
Don't they just look delicious?
Palmiers!
And they weren't just any old palmiers, they were embedded with cinnamon and vanilla sugar.
Crunchy and sticky biscuits.
The last on our list for this week is a "Chausson au Chocolat".
A feuilletage turn over filled with the same chocolate almond filling of the croissants.
Surprisingly, I preferred these ones to the croissants filled with chocolate, I think its because the feuilletage is so much lighter and crispier than the croissant dough.
And that's all the sweets for now!
xox
Mama mia, what a deliciously scrumptious array of sweets. I hope you have all these recipes recorded somewhere, not to mention the techniques required, to reproduce them as professionally as they appear here. They look like such perfect creations (save for maybe the less than circular "tarte au sucre", which made me laugh out loud!) Great job Beez! Love Mumma xoxoxo
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