More Pate a Choux and Plating

Paris-Brest

Profiterols

Swans

Today we worked again with pate a choux, the most difficult aspect of this dough for me is the pipping. It's an interesting "dough." It actually falls somewhere a dough and a batter. You cook the flour with butter and water, which tenderizes gluten proteins preventing them from developing elasticity, swells, and gelates the starch which turns the original batter to a dough, which you dry out in the pan. Then mixing in a stand mixer (or by hand), eggs are added which thins it to a near batter and allows air pockets to form. This dough is leavened by mechanical mechanisms, aka, steam which is trapped by the firm exterior, resulting in a hollow pastry. The moisture ratios vary depending on how much you dry it out in the pan, the humidity in the air, and the size and amount of eggs added. Once you figure out the best ratio, the dough is easy. Pipping into various shapes however, is not as easy! I'm doing fine, but could most definitely improve.

We also started learning basic plating, something I love! Though it was minimal, it was interesting. I really appreciate strong plating at a restaurant, and it seems like its often overlooked and under-rated so I was glad that attention was given in class not only to large volume situations, but fine dining as well. I'm excited to get into more advanced techniques-pour chocolate in the center of the plate was a bit anti-climatic for me.

I met with a career advisor today about a part time job. Hopefully I can start working soon! I could obviously use the extra cash flow, but more important is developing a resume since mine is not particularly strong in the pastry world. As well as gaining more experience. Right now I'm mostly looking at specialty shops and a few restaurants, while right now it feels like working would be overload, I think I should be able to handle it as I continue to get more comfortable. Then again, it only gets harder from here! We'll see how it all goes...

While I hate to make this claim too early, it would appear our class is getting along really well! The level 2 pastry students are often bickering about other classmates in the locker room, since there are two women's, not everyone is in the same place at the same time. These girls say quite mean things to one another, and I'm surprised by the cruel comments they make about one another. So far, everyone in our class is getting along quite well! I'm hoping it stays this way.

On a last note, I just got my practical exam score: 95%! Not a terrible start at all.