7 years after graduating with a BCS, it's back to my old Uni, but this time for a Certificate course in Patisserie. And i'm quite relieved to discover I'm not the only mature student in my class- phew! Week 3 has come to an end and so far we've been focussed solely on Pastries (Short paste, Sweet paste & Puff paste. Choux paste is next week's topic). Who knew there was so much science and theory involded in pastry? And that Pastries were such 'sensitive' creatures? They can't take warm weather, and they are rather delicate- needing to rest frequently! As the end of my first month draws closer, I thought I'd share some photos of the goodies we've been churning out of the kitchen (and making the 7hr classes worthwhile).
Quiche Lorraine and Petit Four Sale (Short Paste)
Apple Pie with short paste crust
Piped Shortbread, Rolled Shortbread and Choc Chip Cookies
Fruit Flan: Sweet pastry crust filled with Pastry Cream and decorated with sliced Peaches and desicated coconut
Jalousie. Practising our rolling on convenience (pre-made) puff pastry and filling it with a Almond Frangipane filling
I certainly hope I'm burning equal amounts of calories whisking and rolling, as I am consuming the fruits of my labour!
More photos to come at the end of the month on Puff and Choux pastries!
xoxo
Quiche Lorraine and Petit Four Sale (Short Paste) 
Apple Pie with short paste crust 
Piped Shortbread, Rolled Shortbread and Choc Chip Cookies 
Fruit Flan: Sweet pastry crust filled with Pastry Cream and decorated with sliced Peaches and desicated coconut 
Jalousie. Practising our rolling on convenience (pre-made) puff pastry and filling it with a Almond Frangipane filling 