I am so very sad to say that today was the end of my British pastry journey. Today was extremely short but filled with toasts, diplomas, awards, and medals. We started the day with Damien giving a toast thanking everyone for coming to the class. He mentioned how amazing it is that so many people … Read more
Today was the last day of baking, as tomorrow is just pictures and diplomas and awards so a very bittersweet day to say the least. When I think of petit fours, I think of little mini cakes that you get at bridal showers and fanncy tea parties. While this is correct it seems petit fours … Read more
Today we worked on two separate styles of cake, travel cake and opera cake. A travel cake or a gâteau de voyage is a style of cake that is enrobed in chocolate or a casing of some sort to keep it fresh while traveling. The idea of the cake is that it will stay fresh … Read more
Today we spent all of our time plating the seven desserts using all of the components from yesterday. Each of us got to plate one dessert and I ended up plating the banoffee one. I have included a table below with all of the components each dessert had to give you an idea of what … Read more
Welcome to the last week of my pastry journey here in England. Today is the last Monday of class and you could feel the gloom setting in especially since the clouds never left the sky. Today we were joined by guest chef David Vidal to teach us about plated desserts. We spent the entire day … Read more
I cannot believe today has ended week four out of five of my pastry journey. I am sure next week is about to go by in a blur and all of a sudden I will be back in Boston not even sure what to do with myself. Today we finished modern tarts by baking off … Read more
Happy birthday to me! Today was a great day as I was showered with gifts, laughter, love, and baked goods. We started off the day by working on our tart cases, we made a plain tart shell, a spiced tart shell, and a cocoa shell. We also worked on the vegan tart from yesterday, cutting … Read more
Today was all about vegan patisserie, and yet we ended up making something that looks like meat! We started by making a vegan layered gateaux with a vegan almond cake, almond praline ganache, and a dark chocolate shell. In the cake we replaced the eggs with aquafaba and for the ganache we replaced the cream … Read more
Another day, another croissant! Today we finished Jamie’s class by completing all ten of the delicious laminated pastries. When we arrived to class this morning the pastries were in the proofer at 27 degrees celsius and 80 percent humidity. These had been started yesterday at 5pm and had been placed on a specific schedule to … Read more
Happy monday and welcome back to another week of my pastry journey! Today began our two day viennoiserie class with Jamie Heffey. We started the day by getting our crossiant dough made so that it could rest before we made all of the different pastries. I have included below everything that is getting made out … Read more