BAKING AND PASTRY TECHNIQUES

May 9, 2013

 

The goals for the kitchen today were Bread Pudding with Bourbon Sauce, New York Style Cheesecake, Chocolate Mousse, Vanilla Custard Sauce, Raspberry Sauce and completion of the Chiffon Cakes.  Yes this was a lot to accomplish in just two and half hours after the demonstrations were complete.

We split up the tasks and each team member took a different item to scale and make.  Sean took Bread Pudding and Bourbon Sauce, I took the Cheesecake and Raspberry Sauce, Arnold took Chocolate Mousse and Cecilia took Chiffon Cake and Vanilla Custard Sauce. We were able to get everything baked but did not finish assembly of the Bread Pudding or the Cheesecake.  These are being completed on Monday.

The Chocolate Mousse was finished. The Mousse turned out grainy but still tasted good.  I will have to make a batch at home to practice the process we learned in class and see how it turns out.

Chocolate Mousse

The Chiffon Cake was also finished.  The cake was iced with the vanilla buttercream and then covered in chocolate and topped with strawberries.  In the end the cake was light and fluffy but the vanilla buttercream was a prevalent flavor.  It would have been better with the orange buttercream instead. 

Orange Chiffon Cake