Saturday, November 8th, 2008

Recipes

These are the yummy recipes that you and Chef Kathy made in class.

French Pastries Recipes (a pdf)

Photos

French Pastries 101 – Let's Get Started – Lots of eggs! We will transform these into eclairs, nun's habits & profiteroles! This is how to de-seed a vanilla bean: Cut in half, and scrape the inside. This is milk and vanilla bean for the pastry cream. This is the egg and sugar emulsion for the pastry cream. Add hot milk to emulsion 1 cup at a time, while whisking. The pastry cream is then returned to the sauce pan. Watch it thicken! Chef Ayer steps in for the hard part. After the pastry cream comes to a boil, whisk vigorously. The creams has thickened substantially, and this part can be a real work out! Lets do this again! Group 2 has just returned the milk emulsion mix to the sauce pan. Watch it change... Pour hot pastry cream through a sieve/strainer to capture the vanilla bean halves used during cooking. Checking the temperature of the creme anglaise Chocolate ganache, YUM! Scharffen Berger bittersweet Chocolate and Clover Heavy Cream. Don't you love our local goodies? One delicious fresh eclair, please! Expectation... ...satisfaction!