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.