Pastry Course Day 39: High Tea

Pastry Course Day 39: High Tea
Pastry Course Day 39: High Tea

All of a sudden it had arrived, the last day of the pastry course! Time went by really fast. I learned and tasted so many new things this last year! On this last day we used all the skills we learned to create a High Tea.

We were allowed to invite a couple of people who were welcome to join us for the high tea starting at 3pm. My mom and my grandma (from which I got my passion for patisserie) joined me for the high tea.

Before our guests arrived we had work to do. We had to prepare the high tea by ourselves. Everyone was handed a recipe or was allowed to use their own recipe. Savory, sweet, anything was possible. I was asked beforehand to make my “retro recipe”. The retro recipe was a special assignment in which we were supposed to change a classic recipe into something new, or take a modern recipe and give it a classic twist. My retro recipe was an Apple Croquette. So that’s what I made for the high tea. From what I could tell, most people enjoyed them.

My Apple Croquette
My Apple Croquette

Next to my apple croquettes we also had sandwiches, cookies, muffins, chocolates, you name it, we had it! I didn’t even manage to taste everything, that’s how much there was!

High tea table filled with goodies
High tea table filled with goodies
Some more of the high tea goodies
Some more of the high tea goodies
And more of the high tea goodies!
And more of the high tea goodies!

While everybody was enjoying themselves, chef and one of the patisserie colleagues together with her husband started to jam. They sang, while chef was playing guitar. It was really fun. A nice ending to a great year!

Chef on guitar
Chef on guitar

The only thing I need to do now is finish my portfolio. I will need to hand it in the coming month and in september we’ll be handed our diploma’s. I’ll also keep developing new recipes and writing on my blog of course. Put everything I learned into practice!

Pastry Course Day 38: CCB Challenge Cup

Pastry Course Day 38: CCB Challenge Cup

On the penultimate day of the course there was a competition. Everybody had to hand in a company profile, menu and 1 fully described recipe. Out of all the handed in recipes a few were nominated for the CCB Challenge Cup (Culinary Centre Beverwijjk, Challenge Cup).

My recipe wasn’t chosen, but I worked on one of Barbara’s recipes. She had developed a new version of the German Schwarzwalder kirschtorte. All the tasks were divided and we got started.

We started out nice on schedule, however, after lunch it was all hands on deck to make sure we could get everything done on time. One of the things we and all the other teams had difficulties with was the heat. When working with chocolate in a warm room, it’s not always that easy :)

Eventually we did get everything done in time and even though the looks didn’t quite turn out like Barbara intended, it tasted delicious!

Barbara's Schwarzwalder Kirschtorte
Barbara's Schwarzwalder Kirschtorte

In the end, 2 winners were chosen on the day. Unfortunately our group didn’t win, but we did have a fun day. It was also really nice to see all the other groups hard at work.

Pastry Course Day 37: Mango and Panna Cotta Eggs, Apple Spaghetti, Melon Caviar

Pastry Course Day 37: Mango and panna cotta egg, Apple Spaghetti, Melon Caviar

On this day we learned how you can use new techniques to fool people.

On of the things we made was melon caviar. By dropping a few drops of melon puree in a special gelatin bath the drops become little balls that look like caviar. However, when you eat it it’s melon, but it looks like caviar.

Melon Caviar with Serano Ham
Melon Caviar with Serano Ham

We also made some sort of spaghetti using apple juice. However, apple juice with its see through colour, definitely wasn´t the right choice. It looked a little funny. When using a juice that’s a little thicker you’d get more spaghetti like strings.

Apple juice Spaghetti
Apple juice Spaghetti

The best thing to make which also had the best result was the egg on toast. The toast was a french toast made from brioche. On top of the toast was an little fried egg that consisted of panna cotta for the white part of the egg and mango for the egg yolk.

Mango and Panna Cotta Eggs on French Toast
Mango and Panna Cotta Eggs on French Toast

It was all really fun to do and eat again :)
We actually also made some honeycomb, but I forgot to take a picture of that.

It is a shame that you need all kinds of special stuff for these types of experiments, otherwise I’d probably try it some more at home. All in all I really like doing it, even if it may just be for this one time.

Pastry Course Day 36: Ice Cream and Sabayon

Pastry Course Day 36: Ice Cream and Sabayon

On this day we started with the final module of the year, Modern Patisserie. During this module we learned all about the modern techniques that are used in modern patisserie.

We started the morning with a lot of theory about modern patisserie and a demo on working with nitrogen. There are so many things you can do with these modern techniques, it’s really inspiring!

We ended the day using special equipment to make a delicious sabayon as well as some carrot ice cream and mango and ginger ice cream. We also “played around” with the nitrogen as well.

Sabayon with fresh fruit
Sabayon with fresh fruit
Carrot Ice Cream
Carrot Ice Cream
Mango and ginger ice cream with sabayon and in nitrogen freezed drops of juice
Mango and ginger ice cream with sabayon and in nitrogen freezed drops of juice

I really like working with the equipment and playing around with different flavours.

Pastry Course Day 35: Candy


This day was all about Candy. We made marshmallows, popsicles, fudge and nougat. Each candy is made with a lot of very hot sugar, so we had to be extra careful!

We started the day with a bit of theory during which we were warned for the hot sugar again. Afterwards we got stuck into making some of the candy ourselves.

Making candy is not as easy as it seems. We ended up making the nougat twice, the first time we had mixed our mixture too long, which resulted in rock hard nougat. It tasted delicious, you just had to break a few teeth before you could eat it :). That’s why we made an extra batch that turned out much softer.

Next to some nougat, we also made lime popsicles, fudge and marshmallows.

Nougat
Nougat
Lime Popsicle
Lime Popsicle
Fudge
Fudge
Marshmallows
Marshmallows

It was really fun to do, I think I’ll try making the nougat and marshmallows again some time.

Pastry Course Day 34: Coconut Dessert and Champagne Dessert

cakies' pastry challenge

Last Monday we were making bavarois (bavarian cream) again. We were making two kinds this time, a coconut and a champagne bavarois. For the end result we had to plate up the desserts.

As always we had to work in pairs. Because a lot of things need to go into the freezer and the oven you almost always start making two recipes at the same time.

We started with the “interiors” of the dessert. The interiors are the filling of the bavarois. When you cut through the bavarois you can see that there is more hidden inside. For the coconut dessert we had a filling of coconut covered in chocolate, basically a type of Bounty. That’s also why the coconut dessert was named “Mutiny on the Bounty” :). For the champagne dessert we had an apricot filling.

We started out really well and were on schedule, but we did have to keep pushing. We really took our time with making the dessert this time, we were one of the last to finish. We were really happy with the result though. The only thing we might change next time is the mold we used for the champagne bavarois. We would pick a mold out of which we could cut slightly thicker pieces. The piece we cut now was too thin and cutting a wider piece using the lines of the mold would result in a piece that was too thick. Because the slice we had now was too thin it wasn’t able to stand upright for our presentation so we had to lay it down. It still looked nice though! Having the dessert stand up would just make it a little nicer :)

We plated up the dessert on a long plate and added a little extra of the apricot filling and some rolled up sponge. It looked really nice!

Champagne Dessert
Champagne Dessert

Personally, I really liked the way we plated the coconut dessert the most. We kept it really simple. We used a small plate and added some chocolate stripes on it, put the coconut dessert on top which also had similar stripes. Neat and simple, just the way I like it!

Coconut Dessert: "Mutiny on the Bounty"
Coconut Dessert: "Mutiny on the Bounty"
Coconut Dessert: An inside look
Coconut Dessert: An inside look

We were told that our desserts could easily be served in a restaurant. Always nice to hear! It makes all the hard work worth while!

Pastry Course Day 33: Apfelstrudel and Apple Dessert

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This day was literally filled with apples! We made two things, an apfelstrudel and an apple dessert. It was really fun to do.

We started making the dough for the apfelstrudel. The dough had to rest before use so we had to make it in advance.

While the dough was resting we made the filling and made a start on the apple desserts.

The apple desserts consisted of a dough for the bottom, on top a little blob of cream topped off with apples mixed in an apricot jelly mix. We had to bake the bottom with the cream first after which we topped it off with apples and stick the desserts into the freezer. We had to put it into the freezer so the dessert could set as a whole.

While the apple desserts were in the freezer we were able to proceed with the strudel. We had to roll and stretch the dough. Two big workbenches were put together with a cloth on top. The cloth was covered with flour before we put the dough on top. The dough itself also had to be covered with flour in order for the dough not to stick. Now we were able to roll out the dough partially. Once partially rolled out we had to stretch the dough out using a special technique. The stretching resulted in a really thin dough. We were able to stretch the dough out so both workbenches were almost fully covered with dough! It was really nice to see..

When the dough was stretched as far as possible we were able to put the filling on the dough. Next, using the cloth, we carefully threw a part of the dough onto the filling. Still using the cloth we rolled the filling and dough even further. You kind of roll the apple filling in very thin layers of dough. Once you’re satisfied with the thickness of the dough you can stop rolling. Just cut off the remaining dough and put the strudel into the oven. I really liked making the strudel, I’m not sure I’ll ever be making it again though, there’s quite some precision work involved. Stretching the dough really isn’t that simple! I have really learned a lot again.

Apfelstrudel
Apfelstrudel

While the strudel was in the oven we were able to finish the apple desserts. Once we took them out of the freezer they firmed up really nicely. We were now able to dip them into a clear jelly. The jelly gives the dessert a nice shine. We finished off the desserts with a caramelized apple on top. The result doesn’t only look nice, it taste delicious as well!

Apple Dessert
Apple Dessert

Making this the dessert came at the perfect time. I’m currently developing a dessert which has old and new as a theme. Either we turn a classic recipe into something modern, or we give a modern recipe a classic twist. I chose to give a modern twist to the classic apple pie. I already know what I want to do with the filling, but I haven’t been able to match it with a good base. Now that I’ve tasted the dough for this dessert, I decided that this is the base I want to use! More information about this experiment will follow on a later date. This experiment is an assignment for the course, I still need to develop it further. So it’s, to be continued :)

Pastry Course Day 32: Ice Cream and Wine and Food tasting with Robert Verweij

cakies' pastry challenge

On this day we had a masterclass by Robert Verweij. Robert Verweij is a young Dutch chef and viticulturist mostly known as a TV-chef at the Dutch TV show Life & Cooking. He gives various cooking and wine workshops, next to chef and viticulturist he is also a cheese connoisseur.

He started the day by showing us how to make ice cream. Using some cream, yoghurt, vanilla and lemon he made a delicious ice cream. He gave us a thorough explanation about the different ways ice cream is being made and he had us taste different the different types of ice cream so we could taste the difference.

The morning had passed before we knew it! Unfortunately I forgot to take a picture of the ice cream, but trust me, it was very good!

After lunch we went on with wine and food tasting. We were handed a form in which we had to grade the different wine and food separately as well as combined. We were given both wine and sweet dessert combinations as well as wine and cheese combinations to taste. It was really all about tasting without taking into account your own preference. If, for example, something was sweet or not, rather than, do you like it or not. By looking at tasting in an objective manner you eventually were able to say which food could go with which wine. It’s actually pretty hard to explain, a tasting is something you really have to do yourself :)

A selection of wine, ready for us to taste :)
A selection of wine, ready for us to taste :)
Wine and dessert
Wine and dessert

All in all I really learned a lot and wouldn’t hesitate to follow another workshop by Robert. If it was up to me, the tasting could’ve gone on for a little longer!

Pastry Course Day 31: Raspberry and Chocolate Desserts

cakies' pastry challenge

We started our seventh and penultimate module this day. The seventh module is all about desserts, so on this day we were put to work immediately to work on two desserts.

We had to work in pairs. We were given two recipes, a raspberry and a chocolate recipe. We were allowed to do with them what we wanted. We could make combinations, but could also stick to one thing, it didn’t really matter. There was only one goal. At the end of the day, each pair had to present a plated dessert.

Getting to work…

The raspberry recipe consisted of a cremeux, bavarois and a sponge. The chocolate dessert consisted of a cremeux, mousse and sponge. It was my first time making a cremeux. Cremeux is french for creamy, which it really is as well. The raspberry cremeux was made by bringing raspberry puree and sugar to a boil. Next, egg yolks and some more sugar was added followed by mixing in some gelatin and cold butter. Once mixed it is poured into molds and put into the freezer. For the chocolate cremeux we did basically the same, except that instead of raspberry puree we used milk and cream, and we substituted the butter for cream cheese and pieces of chocolate.

The raspberry dessert also had a ‘miserable’ sponge (which includes almond powder and meringue) and the chocolate dessert had a chocolate sponge with pieces of almonds in it. Both sponges (on separate trays of course) were spread out onto a baking tray so once baked we could cut out the desired shapes. The raspberry bavarois and chocolate mousse were both relatively quick and easy to bake. We had made them both before, so that went well.

After all of the elements were made we were ready to put everything in our final molds. We had decided to put the chocolate cremeux in the raspberry bavarois and the raspberry cremeux in the chocolate mousse. We used two different molds for that.

Now I don’t know how my baking buddy and I managed to do this, but a lot of things went wrong while we were making the desserts. We had made the different molds, but nothing really worked. The final products didn’t come out of the molds well, they weren’t frozen enough. So basically we ended up with a bunch of desserts we couldn’t really do anything with.

At the last minute my baking buddy came up with the awesome idea of making three layers, raspberry, whipped cream and chocolate. We added a raspberry cremeux that did came out of the mold well to the plate and it looked awesome!

Rasberry and Chocolate Dessert with a Rasberry Cremeux
Rasberry and Chocolate Dessert with a Rasberry Cremeux

The dessert didn’t only look awesome, it tasted awesome as well. Especially the cremeux is something I’ll definitely be making again. It was nice soft and creamy, it just melted in your mouth, it was delicious!

We took the rest of the desserts home. I wasn’t even able to take any pictures of hem, luckily we only had to present one plated dessert :)

Pastry Course Day 30: Making an ice sculpture

cakies' pastry challenge

It was the last day of the sixth module already and this time we were going to do some work outside. We were going to do some ice carving! The guys of icecarving.nl gave us a workshop on how to make ice sculptures.

To start off we got a short demonstration during which we were shown how to make a swan out of a block of ice in just half an hour. It was really fun to see ice carving specialist Peter at work. It all seemed so easy when he was doing it!

Swan Ice Sculpture
Swan Ice Sculpture

After the demonstration it was our turn, first with a small block of ice, just so we could learn the techniques. It went pretty well actually. I really got a sense of how to work with the ice pretty quickly.

First try at sculpting ice
First try at sculpting ice

After playing around with the small block of ice it was time for the real deal. We were given quite a big block of ice and our assignment was to make a basket out of it. Peter gave a quick demo on the steps we needed to take, after that, we were on our own. I have to say, it went pretty well, but because the techniques were new, most of us, including myself, were not fast. And the longer you take sculpting ice, the more the ice will melt!

Ice Basket
Ice Basket

All in all the basket turned out pretty okay, if I had had some more time I would’ve refined it a bit more and worked on the finishings. However, for a first try, I’m really pleased with the end result! It was really fun to do and I would do it again in a heartbeat!