My Intro to Baking and Pastry course began at the end of August, and ended mid-October. Each week we focused on different methods and techniques of classic French baking and pastry, and had assessments on what we learned and produce. Here are some photos of what I’ve made…
Week One: Tarts
Assorted fruit tarts with frangipane, pastry cream or chantilly fillings.
Pate Brisee with asparagus, leek, gruyere and goat cheese quiche filling. Topped with creme fraiche.
Week Two: Galettes & Pie
Blueberry Galettes with Lemon Curd & a lemon chantilly quenelle.
Strawberry Rhubarb Pie with a streusel topping and lattice.
Week Three: Cakes
Biscuit cake with espresso mascarpone mousse and toasted coconut, whipped coconut cream frosting and glazed in bittersweet chocolate. Toasted coconut and chocolate leaves for decoration.
Genoise Cake filled with lemon curd and raspberries, with lemon buttercream and toasted almonds.
Week Four: More Cakes!
Pumpkin pound cake with pepita crumb topping.
Complex cake: chocolate genoise filled with chocolate pastry cream mousse and strawberries, topped with strawberry jam and marzipan.
Week Five: Choux (Cream Puffs & Eclairs)
Cream puff swans filled with vanilla or chocolate pastry cream and topped with orange chantilly. Smaller cream puffs filled with either chocolate, vanilla, coffee or pumpkin pastry cream.
Eclairs filled with either chocolate, vanilla, coffee or pumpkin pastry cream and glazed in dark chocolate.
Week Six: Puff Pastry, Scones & Muffins
Puff pastry gateau pithiviers filled with frangipane and apples.
Puff pastry braid filled with boysenberry pastry cream.
Savory scones with roasted garlic, fried sage and aged white cheddar.
Cinnamon sugar palmiers, pesto and parmesan allumettes (puff pastry twists), and puits d’amour filled with boysenberry jam and either chocolate mousse or boysenberry pastry cream.
Week 7: Boulangerie
Brioche Sticky Buns with cinnamon sugar, pepitas, pecans and dried cranberries.
Croissants!
Assorted Danishes (bear claws, twists, pinwheels, lattice top pumpkin cheese danish), crescent croissant and croissant aux chocolat.
Croissant aux chocolat and crescent croissant
Croissant aux amandes (with cranberry orange frangipane filling and bittersweet chocolate)
