Before this however, I stuffed my suitcase with a loaf each of the challah and cinnamon-swirl bread. I also brought danishes and fruit cake straight from Thursday's class.
Rum-raisin with cinnamon sugar danishes. I'm not particularly a fan of danishes, I generally find them too sweet and sort of dense. Not these! Though I did opt out of the fondant/nappage glaze to avoid too much sweetness and a sticky tupperware situation. One of these also saved me the morning in of my Minnesota flight given the dismal choices available through my hotel.
Not your grandmother's fruit cake. I don't think I've actually ever tried fruit cake, or if I had it was clearly an unremarkable experience. But generally steered clear given their poor reputation. BUT these were good! Some loved them, and I liked them (didn't love), but they were for sure not disgusting! Which means, success!
Today, was croissant day! We made traditional and chocolate, with more to come in level 2. I'm glad to have at least started to get an idea how to make these!
Last, we made a quick stollen bread (which contains an absurd amount of fruit). The method of folding is evidently supposed to look like swaddling baby jesus (hmm?). Which we all of course thought was hilarious, not that you can tell with all the sugar topping. Carla and I did however attempt to make the "head" into a face (mine had a moustache), but since it got so covered up with the sugar-butter topping the effort was a bit for nothing, though it was quite amusing.
Mini rum-banana tarte tatin with homemade caramel ice-cream (plated on chocolate)
Back to the weekend, this was Saturday night's dessert (for which most work was done Friday). I of course made the puff pastry from scratch, and it was great! BUT it was much harder outside the professional kitchen, I can't really say why, the equipment (aka kitchenaid and oven) were the same, but it still proved harder to get a perfect result on the tartins.
Deconstructed Trifle. Pound cake with sour-cherry compote and lemon curd whipped cream with homemade raspberry prosecco sorbet.
This was the dessert for the 4th! It seems sort of American? Then again, our dinner was mexican-inspired and contained an entire pork shoulder, and infused butters: not exactly your average BBQ. So, it seemed fitting.
Tomorrow is the last day of enriched breads (lean bread is in a few weeks in level 2). And Wednesday we start cakes, ironically, making pound cake. Not super excited for this, but not dreading either, hopefully it will surprise me!
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