Day Five

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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.

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We made pastry cream and French meringue again….

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We learned something new today: how to make dry caramel.  Dry caramel is just sugar cooked slowly until it caramelizes.  

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I added heavy cream and sea salt later on to make caramel sauce.

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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. 


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26 comments:

  1. Loving reading about your school adventures! So fun!

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  2. The week flew by! So excited to see how next week goes for you at pastry school.

    The caramel sauce... ice cream topping or use it in a batch of blondes :)i

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  3. This is so exciting, Emily!! I'm so happy for you and your pastry school venture. I'll tell you what, if I could just improve cleanliness and organization I'd have gotten my money's worth (so bad at that)! Definitely wouldn't mind mastering caramel sauce too. :-)

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    1. Haha so funny. They'll teach you! Cleaning is just as important as the baking!

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  4. I'm soooo glad you are finding time to blog about your adventures at pastry school! I'm living vicariously through you right now. Plus, it is helping me decide if i'm ready to start saving up to go to one myself. Thanks so much!

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    1. I'd recommend FPS if you want to go to pastry school. I mean it with all my heart! Thanks so much for reading! It's my pleasure to write every day.

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  5. Do you get to take home the thibgs you make in school? Everything looks great.

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  6. I love reading your posts about the French Pastry School! I'm heading to the Culinary Institute of Michigan in the fall and it makes me feel a little better knowing that you're enjoying it :)

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    1. Oh wow! That'll be fun! Good luck! You're going to love it.

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  7. Yes, I was wondering--how much do you 'have' to eat of what you make, to taste ;)

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  8. I'm sooo envious! I would love to go to pastry school.

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  9. your pate a choux looks amazing! I love how brown it is; mine never got that brown or puffy! nice work, Emily!

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  10. Guess what?! You inspired me...I made cream puffs today!

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  11. You inspired me, I made cream puffs for the first time today!

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  12. Totally with you on using the star tip for pate a chou -- it's much easier to see when they're nicely browned.

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  13. HI!!! CONGRATS TO YOU!!!!!!!!!!!!!!! am SO happy for you and realizing your dreams!!! youre going to do well in school and you will land a fab job when youre done!!
    Im so sorry....havent been keeping up with sugar plum...will be tho!!!
    love and good luck wishes to you!!!
    kick ass and take names later!
    miss you all terribly! g-ma is smiling:))))
    xxoo
    #1 Aunt Carol Hobbs-Laabs

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    1. I miss you too! Thanks for stopping by! xoxo

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  14. Drizzle it over the cream puffs. And over ice cream. And apple pie. And coffee. And french toast. And scones. Or sweet biscuits with butter. Oh the possibilities are endless.

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