For the next two weeks, my class will be learning plated desserts. Basically, it’s like several components to make one dessert. We have a new chef this week: Chef En Ming Hsu. I’m pretty sure Chef Ming Hsu has won more awards than any other female pastry chef in the world. She was the team captain of the United States pastry team that took the gold medal at the World Pastry Cup in Lyon, France in 2001. Her background is incredible; I feel so honored to have her as an instructor. She flew in from Las Vegas just to teach our class.
We made a few things yesterday, but nothing is complete yet. We carved a pineapple and cooked it in a saucepan with brown sugar, butter, and vanilla bean until caramelized. Then we roasted it in pineapple juice and water. I’m not sure what we’re doing with the pineapple next.
This is a tuile dough that we made, and I think we’re baking with it today. It’s a honey-wheat tuile made from whole wheat flour, honey, confectioners’ sugar, egg whites, and butter. I learned that we should store our whole wheat flour in the refrigerator, because of the oils - it will make it last longer. Whoops. I have not been doing that.
We also made a vanilla chiboust, which is an Italian meringue folded into pastry cream and piped into molds. I don’t have a picture because they weren’t done yet. You’ll see a picture tomorrow!
Have a great day!