Week 6

monday.
Apple Strudel, Rum Babas, Pavlova, and Creme Anglaise

First off, Apple Studel

This is Chef Kat demonstrating how to stretch it without tearing it

Yes it should be thin enough to read through.

This is mine! look at how thin it is :D
And only the one little hole

The Finished Product
A real true apple studel!








Next is rum babas, which in my mind is buns that are then soaked in a rum mixture as soon as the come out of the oven. An odd concept to me.

 Pavlova :)







 We also made Creme Anglaise, I did not take a picture, but mine turned out :) This is one thing that is very easy to mess up as its eggs heated up but whipped to make a sauce, so you dont want your eggs to coagulate among other things.

Tuesday was the feild trip. Went through Granville Island and the Public Market, then to the Sheraton Wall center and finished with Gelato.











Bella Gelateria owned by James Coleridge (the guy handing out nouget) is where we went for Gelato.  If you are in the Vancouver Area or ever here visiting i would recommment everyone to try his gelato! He uses only the best ingredients he can find, even if that means to fly them in from Europe, and he makes it all from scratch! Which was so fascinating to me, as this day and age everyone is all about how fast can we make this or that not about quality.. and some people are trying to get a combination or middle ground but he hasnt. He is all about old fashioned quality.   Makes my heart yearn to learn how to do that in my life and to follow through with it.




Wednesday was Pie day.
Brown Butter Tart, Blackberry Ginger Pie, Cherry Clafoutis, and Cheesecake.

 Brown Butter Tart

BlackBerry Ginger Pie



i forgot to take a picture of the cherry clafoutis :(








Lastly was cheesecake! i made a flavorful one :)
White Chocolate Orange Cheesecake. It was Delicious!!  I usually dont like baked cheesecake (the real cheesecakes lol) But this one was so good!










Thursday was an overflow/practice day and out class decided we wanted to do a mini mock midterm. Wow. Im so not ready lol.
We used all class to do parisienne, profiteroles, pastry cream, tart chells, fondant topping for the profiteroles, and if you had extra time Creme Anglaise.
Usual midterm you have around 4 hours to do even more than that  :S

Parisienne, mine were a little underproofed but still turned out okay.
















Profiteroles,  filled with pastry cream and then we topped then with fondant.  And i took my fondant to the correct temperature! So it stayed shiny :)
Although i did mess up the profiteroles, i didnt use a fork in egg wash to push them down so that they all look uniform :(














Tart Shells. this is something i need to work on and practice.  I am never pleased with my outcome.

Creme Anglaise, Chef said she would have given mine a 9/10 :)

Finally Friday, Although this was not a good baking day for me haha


We did Creme Brulee, Pot au Creme and Creme Caramel.
Creme Caramel was the only one that actually turned out :(



I didnt torch sugar on top as mine were cooked in the middle and thought that would have been a waste. Although now i wish i would have just so i know i can do it haha.

Pot Au Creme
This is actually Nikki and Genie's as Mine didnt turn out at all!  i think it was a mis scale as it looked completely different :(

Then Creme Caramel, the only one that actually turned out!
Normally it is turned upside down and then served, so the caramel bottom acts as a sauce on top.













Well that was my week at school last week, 
<3 Amz