Moving onto the next Paper

So, 'Pastries' are over and done with. We're moving onto Cakes and Christmas baking in this next paper. Yup- Xmas bakes in April! I suppose Easter is the closest thing to Xmas... But in any case, it doesn't bother me because I LOOOOVE Xmas goodies and could eat Gingerbread and Cinnamon Stars all year long :)~ What i've been learning the past 2 weeks:- Meringues. Self-control is needed. I ate the last one today- not too bad i made them last 2weeks!

New Zealand's claim to culinary fame. Pavlovas, with Passionfruit Cream and Raspberries. Yummms..

Lekerli (also known as Basler Gingerbread). This is one of my top favourites so far in this course. Resistance is futile... Almonds, hazelnuts, orange peel all balanced off by a dark chocolate layer. This lasted only 3 days in the pantry. So good, so evil.

An assortment of traditional Christmas cookies: Spekulatis, Brunsli, Cinammon Moons, Springerle, Mailanderli

My Ginger breadhouse!! I had so much fun decorating it. Almost a shame to rip it apart and eat it. Almost. Nom, nom, nom... (well, I DIDN'T actually eat this- but I'm sure the kids at tomorrow's birthday party will enjoy tearing it apart!).

No photos of the Cupcakes and Muffins from Friday's class :( Gave them away before snapping a pic.

Am on Easter break, so no updates till after! Happy holidays all!

xoxo

Pastries pt.2

The Pastries paper has concluded, and here are some of the items produced: continuing on from Puff Pastries and onto Choux. Puff pastries, hand-made using the French method. Front to back: Mielle Fuille with fondant icing; Cream horns silled with Grand Marnier Diplomat cream; Shoe soles (stacked); Fruit Vol Au Vents; and Palmiers

Apple Turnovers, made using the Scotch method

Choux buns (cream puffs) and Chocolate eclairs

Choux Swans and Paris Brest filled with Chocolate Cream and almond croquant (my favourite of all the Choux pastries!)

So it's goodbye to Pastries as we move onto the Cakes module tomorrow :)