I survived my first week in the kitchen in pastry school! I think it’s going to get intense starting next week. This week we just covered some basic skills and recipes.
I can’t believe how much a difference a week in pastry school makes. I have already learned so much, and can feel myself improving – not only in pastry skills, but cleanliness and organization.
Today we practiced a few recipes we’ve made this week. The first being pâte à choux. We made the choux paste and piped cream puff and éclair shapes. I used a star tip this time and I think I prefer the look more. You can see how golden brown these are, so I think I under baked my cream puffs last night.
We made pastry cream and French meringue again….
We learned something new today: how to make dry caramel. Dry caramel is just sugar cooked slowly until it caramelizes.
I added heavy cream and sea salt later on to make caramel sauce.
Now what should I do with said caramel sauce? I’m thinking about making caramel macchiatos of maybe drizzling it over vanilla ice cream.
That’s it for this week! Thanks for stopping by and reading! Have a great weekend. I’ll see you on Monday. Don’t be late.