Day Five

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.