Monthly Archives: February 2013

Lovey Dovey

Happy (Belated) Valentines Day!

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Here’s the sugar sculpture I made! The ribbon took more work than I expected. You have to be careful to keep the lines even. I’m not really happy with the way my bird turned out.

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Here’s what everyone made.

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Mariea always does the niceness color mixing. I really love her bird!

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Shelly works really quickly. She just makes and makes and makes. I love the color of her birds.

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Here’s a side view of mine. I like it, but I think it needs a little more time. Next week we’ll be doing chocolate so that’ll be fun! No real serious injuries this week! That’s what I call progress!

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Advanced Patisserie-Week 6 Decorating

So my last post was all about making the cake, but now for the awesome part! DECORATING!

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So here is the cake with only the crumb coat on it. Believe it or not a lot of work went into just getting the cake here. We had to level the cakes, coat them with simple syrup  and then add a layer of icing. Three times per tier.

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Here are some practice roses I made. I made about 6 that turned out looking like blobs. These came out looking flower-esk.

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Our buttercream was a little stiff. Or really stiff. So stiff I was able to mold it into a snowman.

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Here is my cake 😀 It’s nothing I would personally do, but I’m still proud of it. I piped a basket weave around the cake. Then I made lots of little roses, because roses are fun to make once you get the hang of it.

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This is the one Shannon made. She went with a very bold color scheme!

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Here’s my cake after I sliced it. Everyone loved it! My mom took half of it to her work and she said people came back for seconds.

I’m really proud of it for my first real cake!

Advanced Patisserie-Week 6 Mise en Place

We have officially started making cakes!!!!
Our first cake was a High ratio Chocolate Cake with an Italian Buttercream
We were allowed to pick whatever flavors of buttercream we wanted to use so I made an almond buttercream to go with a cherry simple syrup.

So the first day we baked the cakes, made the buttercream, and practiced piping techniques.

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Baking some cakes

These are actually another teams cakes. I thought they looked like molten volcano cakes!

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Here is our Mise en Place for the Italian Buttercream. You start with cooking the sugar and a little bit of water. When it hits 235 deg. F you start whipping the egg whites. When it hits 242 deg. F. you add it, carefully, to the whipping eggs.

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You have to be careful when adding the liquid sugar because if it hits the whisk, the sugar will cool off too fast and splatter, resulting in shards of sugar in your icing. Nobody wants to eat sugar shards. After that you add in the butter and vanilla and voila la you get….

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A BUCKET LOAD OF BUTTERCREAM! That’s about 1 1/2 gals. of icing. And that was enough for two people. (We did have some left over, but not as much as you would have expected)

I think I’ll save the fun stuff  decorating for another post (I don’t want this post to be too long! Plus I’m tired. It was a lot of work!)

Texas Brisket

Menu
-Crab Quesadillas with homemade Tortillas
-Green Chile Chutney
-Starburst Texas Ruby Red Grapefruit Salad
-Bragging Rights Brisket
-Red Bliss Potato Salad

The Line Up

The Line Up

Starburst Texas Ruby Red Grapefruit Salad

Starburst Texas Ruby Red Grapefruit Salad

I love a good grapefruit, and paired with the strawberries and tart dressing, made this dish a delight.

Crab Quesadillas with Green Chile Chutney

Crab Quesadillas with Green Chile Chutney

I made the Quesadillas. They were really crab-y tasting, but it went well with the Green Chile Chutney. The Chutney was actually a gastrique, meaning it was both sweet and tart at the same time.

Tortillas

Tortillas

Homemade Tortillas! I burnt my hands doing this so many times, but it was still worth it!

Bragging Rights Brisket with Red Bliss Potato Salad

Bragging Rights Brisket with Red Bliss Potato Salad

There’s really nothing to say about this dish other than Yuuuuuuuuuuum.

Slicing the Brisket

Slicing the Brisket

Just look at that!

It was a really good night! I did have one accident though.

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I busted my thumb up against the spice container while I was opening it. Chef made fun of me. Only I could “cut” myself on a spice container.

Lone Star Chicken Fried Steak

Menu
-LBJ Perdenales River Chili
-Jalapeno Cornbread
-Lone Star Chicken Friend Steak with Creamy Gravy
-Green Beans
-Black-Eyed Peas

The Line Up

The Line Up

This week we did the great state of Texas! We also got new groups so that was an adjustment.

LBJ Perdenales River Chili with Jalapeno Cornbread

LBJ Perdenales River Chili with Jalapeno Cornbread

Mmm Mmm Who doesn’t love some good Chili? I made the chili. It was almost to high end. I guess I’m used to chili with hamburger meat and canned tomato sauce. James, one of my new group members, made the cornbread.

Lone Star Chicken Fried Steak with Cream Gravy, Green Beans, and Black-Eyed Peas

Lone Star Chicken Fried Steak with Cream Gravy, Green Beans, and Black-Eyed Peas

I also made the Black-Eyed Peas because my mom loves them. (She really loved these). Yes, the gravy on the Steak is purple-ish. Kiera wasn’t really sure what happened. She did everything right, but it still looks funny.

 

Advanced Patisserie-Week 5

Plated Dessert: Mandarin Orange Souffle Glacee with Dark Chocolate Sauce and Almond Brittle

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Frozen Souffle. Yummy Yummy. The Almond Brittle was really good! It was weird seeing the baking soda being added.

Petit Four Platter
-Raspberry and Lemon Macaroons
-Fresh Fruit Tart
-White Chocolate Moouse with a Chocolate Almond Sable
-Dark Chocolate Moouse with an Almond Sable
-Raspberry Creameaux Tart

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These were A LOT of work. I spent a long time piping chocolate filigrees to go on top of the moouses. I think they turned out really cute though! (And they were really yummy)

Homemade Butter Mints

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I saw this recipe on Fearless Homemaker! She has a fabulous blog, and I knew the moment I saw these I was making them.

This recipe makes about 80-100 Mints. I used Vanilla instead of Peppermint Extract, because that’s what I had. 😀

Ingredients
1/2 c. Unsalted Butter, softened
5 c. Powdered Sugar
2 Tbsp Milk
3-4 Drops Peppermint oil or 1 Tsp Peppermint extract
Food Coloring

Procedure
1. In a stand mixer, beat the softened butter for about 1 minute (until it’s light and fluffy. Add the powder sugar, carefully! Add it too fast and you will have a GIANT mess. Mix until it’s dry and crumbly. Don’t forget to scrape down the sides and bottom of the bowl.
2. Add the Milk and flavor. Mix until the dough comes together and thickens. It will be very thick, and not at all sticky. But it will still be easy to mold. Think playdough. If you need too adjust the consistency. (Too dry add a drop or two of milk, too wet add a dash more of powdered sugar)
I thought 5 c. of sugar was a lot so I only used 3 1/2 c. but my mints never set up so I recommend doing the whole 5 c. (That’s what I get for trying to make it a little “healthier”)
3. Divide the dough based on the number of colors you want to make. Add about 2 drops to the mix.
4. Lay out parchment paper and dust it with powdered sugar. Break of about 1/4 c. segments and roll into long, skinny logs (1/2 inches thick or so). Slice into 1/2 inch pieces with a knife or pastry cutter. I rolled mine into balls because I was feeling lazy.
5. Let dry/harden for 24-48 hours. Enjoy!

Divided Dough

Divided Dough

I used 1-2 drop of red for the light pink and 4-5 for the darker pink .

Tada!

Tada!