Culinary School - Q3 Week 1

MONDAY/TUESDAY CLASS
Intro to Pastry Technique and Artistry

Recipes:
Fresh Berry Tart
Sweet Tart Dough
Pastry Cream Filling (Cornstarch Thickener)
Tart Glaze
Prepped Berries & Fruit
Poached Pear & Frangipane Tart
Spiced Poached Pears
Frangipane
Crème Anglaise
Fresh Peach Puff Pastries
Almond Cream

On Monday night we made the dough, the pastry cream, the creme anglaise, the almond cream, and poached the pears.

I was responsible for the Creme Anglaise, the Poached Pears, and the Frangipane.



On Tuesday night we built and baked everything. 

I assembled the Pear and Frangipane Tart, the Peach Puff Pastries, and I made a Pear Sorbet from the poaching liquid.  I made whipped cream by hand for the Peach Puff Pastries

Fruit Tart



Peach Puff Pastry




Whole Pear Frangipane Tart




Pear and Frangipane Tart
with Pear Sorbet












Recipes for next week
Carrot Cake
Cream Cheese Icing
Dried Carrot Crisps (use Banana Twists recipe)

Yule Log (Buche de Noel)
Vanilla Spongecake
Simple Syrup (as needed)
Raspberry Ganache
Cocoa Gelee

Parisian Croissant Dough


THURSDAY CLASS
Food and Beverage Operations

UGH!  What is there to say about this class.  Other than, WHAT WAS I THINKING?

The instructor is a "non-chef".  But, he has been in the industry for about 30 years. The class will cover everything for running a food and beverage establishment.  Our first homework assignment is to read two chapters of our textbook and come up with eight questions and answers for each chapter.  He will use our questions for the mid-term and finals.