CCC Baking and Pastry Student

Tuesday, December 4, 2018

11/6/18 Pina Cocolada Entremet

11/6/18 Pina Cocolada Entrement
Our offering for the Caribbean Culinary Lunch, is Pina Cocolada Entrement.

Cake is Glazed and Garnished

Plates Sauced and Cake Slice

Ready to Serve

11/5/18 Practice, Practice, Practice

11/5/18 Piping Practice: the first gel was too runny. Clean the template and practiced again!

Too runny

Better Definition

11/5/18 Morning Buns

11/5/18 As a baker, you find yourself returning to favorite and tried and true bakes. Usually, I try to bring a baked yeast sweet bread for my prayer group every Monday morning. Posted several times before, here is my old favorite: Morning Buns. I like the texture and the layers of the buttery bun. The recipe is fun to prepare using the "blitz method" for adding butter to the dough. Can we say BUTTER!! There is a hint of orange in the dough and orange zest in the filling.

Dough ready to be rolled

Rolled Dough, Notice the butter embedded in the dough

Baked Bun, Check out the layers

Plated and Ready for Delivery

11/3/18 Petit Fours for Sophie

11/3/18 While planning a baby shower for dear friends Mary Catherine and her new baby, Sophie, my friend Judy and I were creating a menu. Judy wanted Petit Fours for the occasion. Judy was our hostess for the event and is the mother and grandmother of the honorees. Her source for Petit Fours was not available. We were thinking,,Hmmmm..who could we find to make these Petit Fours. It came to me in a flash: I am taking a Petit Fours class, I ought to be able to make them. I volunteered. Looking for recipes and video, I found recipes and a video with Martha Stewart. Can't go wrong with Martha Stewart! The recipe calls for a buttery pound cake. This was baked in a loaf pan and thinly sliced when done. Two slices were joined together with raspberry jam in between. The sandwiches were cut with a round cutter. Round shapes are a little easier to ice than a square shape. The rounds were not as even as I would like. Icing was poured over the rounds and drizzled with butter cream. The icing and butter cream drizzle seemed to even out the imperfections of the rounds. It was a very happy time for friends to meet Sophie and shower her with love and gifts!! Welcome to the world baby girl!!

Baked Buttery Pound Cake

Sliced sandwiched with Raspberry Jam

Rounds Cut From Cake

Iced Drizzled and Plated

A Very Happy Occasion!

10/31/18 European Cakes and Tortes Class

10/31/18 Several projects were going on in class today. We prepared Matcha Cake for Asian Lunch Service and Apple Strudel with Vanilla Ice Cream for Scandinavian Lunch Service at the Culinary School. Video of Class Prep: https://animoto.com/play/60To1NbUtBhx6sbZcQR6Pg

Matcha Cake Unmolded and Sauces

Ready for Service

Saturday, November 24, 2018

10/30/18 Sweet Potato Rolls for the Vick Family

10/30/18 Mrs. Elizabeth Vick passed away on 10/28/18 at age 94. A Beaufort native, she was a very active person until the end of her life. She was a friend and also the mother of a friend. These are the sweet potato rolls made for her family.

10/29/18 Napoleons

10/29/18 Napoleons
This is one of my favorite projects! Napoleons! Video: https://animoto.com/play/nYYGnVVIvQI0AJgSa41Zzg
Components include baked laminated dough, pastry cream, and iced top with chocolate design!

Pastry Cream

Baked Dough

Baked Dough, Cut and Filled. Icing Applied

Completed Decor

Cu and Packaged for Friends

Saturday, November 10, 2018

10/28/18 Canele

10/28/18 Canele
Caneles are a French Pastry from the Bordeaux region of France. Characteristics of this treat are a custard center and a crunchy exterior. It is very simple to make but hard to get the correct textures.

A specific shaped pan is needed for Caneles

The exterior could be more done but the interior was perfect

10/24/18 Our New Sign

10/24/18 The new sign outside our Bake Shop.

Featuring Joe Goodnight and Chef Dereume of Mauberge, France

10/17/18 Charlotte Royale

10/17/18 Charlotte Royale
This is a beautiful and delicious dessert prepared by our European Cakes and Tortes class for the British Cuisine Culinary Lunch!
Here is a video of our class preparing this lovely and delicious cake:
https://animoto.com/play/GcR1i5Kb2VSXzbRbRcSFKA

Sliced Jelly Roll lines bowl and Strawberry Pastry Cream fills center.

Completing Charlotte Royales

My slice!!

Tuesday, November 6, 2018

10/15/18 Spanish Vanilla Mignardies

10/15/18 Spanish Vanilla Mignardies for Culinary Lunch Service

Vanilla Rum Mousse

Pipe in the Mousse

Pipe Dolce de Leche

Spanish Vanilla Cake

Saturday, November 3, 2018

10/8/18 Small Tarts

10/8/18 In Petit Four class we prepared small tarts. This is an easy and beautiful small dessert.

Chocolate Tart

Lemon Tart/Meringue Garnish

10/8/18 Piping Practice

10/6/18 Italian Night

10/6/18 It's Italian Night = Italian Bread
In an effort to encourage a crust with more color, the oven temp was increased.

10/4/18 Grape Jam Kolaches

Tuesday, October 16, 2018

10/3/18 Opera Torte

10/3/18 Opera Torte
An amazing class today! We prepared Opera Tortes. The different components tasks were divided among the students. I prepared Ganache and Coffee Simple Syrup. Others prepared Jaconde and Coffee Pastry Cream.

Video:
https://animoto.com/play/PhCdO1OKkUMFntWq9bEylgera

10/1/18 Cream Puffs

Our class prepared Cream Puffs today. They were wonderful. The components for this confection were Choux Pastry, Diplomat Cream, and Hard Caramel Sauce.

Choux: