Day Nine

The candy making continues!  Today we made pastilles, which is just French for lozenge.  Pastilles sounds so much better, though.  Past-ee.

The candy was only made from three ingredients: sucrose, glucose and water.  We added green food coloring and mojito mint flavoring to them.

Melina has been my partner in pastry class for the past two weeks.  She said I could use this picture of her on the blog.  Thanks, Melina!  She’s Greek, she’s fabulous, and she makes good brownies.  In this picture she’s trying to make perfect pastilles using a sauce gun.  We had to use a blow torch  on the bottom of the gun to heat the sugar-mixture up a bit.  I can’t say I’ve ever used a blow torch before.  They’re fun… I know what I want for Christmas.  Blow torch.  And sauce gun. 


I made some guimauve (marshmallow) today, dyed it pink, and flavored it with lemon and strawberry extract. 



I rolled them in yellow-dyed sugar later on.  They’re so good!  Strawberry-Lemonade Marshmallows!


This is our sour cherry pate de fruit.  We overcooked it a bit; it was chewy, but not bad.  The flavor was good.  My favorite pate de fruit so far has been the raspberry. 


I made this caramel today with toasted pecans and fleur de sel.  Oh my goodness, I can’t wait to try this tomorrow.  I’ve been giving away all of my candy this week, but I might have to keep these caramels for myself. 


Chocolate nougat.  I prefer this kind over the original.  Really, really good. 



It was another good day of pastry school!  The only downfall was when I was cut my hand when I was getting ready to leave.  No, not on a knife.  Why would you think that? 
I cut my hand on a shelf in my locker.