In last night’s Cake Decorating # 1 class we, of course, continued learning more piping techniques. But we also learned how to officially mask a cake. 🙂
Last night in my Sourdough Artisan Bread class we made “Toronto” Sourdough! 😉
We compared how varying amounts of culture effect flavour, fermentation, and oevral dough quality.
In last night’s Chocolate Confections class, we made Peanut Butter Bars and Almond Nougat Dipped in Chocolate. Yummy!!!! 😀
Well.. to start off I’m going to say that although they are called P.B. Bars, I wouldn’t really classify them as “bars”.. more like squares. They are layers of yummy goodness, like that found in a “bar” but much thinner. Here’s what I did: I tempered milk chocolate and folded in chunky peanut butter, then let it set spread out on a 1/2 tray. Once set, I poured and spread additional tempered milk chocolate on one side, and let that set. Then I flipped the confectionary over, and repeated the last step only this time drizzling dark chocolate at the same time to create graphic accent designs and allowing them to melt into the milk chocolate. Once evenything had set, I cut the peanut butter and chocolate into smaller pieces. Simple! 😉
Now the Almond Nougat was considerably more work. Sugar, water and corn syrup were combined in a pot and heated, while egg whites were being whipped in a mixer. Then the sugar-water-corn syrup mixture was added to the egg whites in the mixer. Then milk powder and almond butter were added. Once mixed, the nougat was spread into a prepared aluminum pan and allowed to cool. The nougat was cut into smaller pieces, dipped in milk chocolate, and sprinkled with toasted almonds. Voila! 🙂
In my Cakes: Classic to Modern class we made a Sacher Torte. 😀
A Sacher Torte is a chocolate cake, invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties.
The story of the world-famous Original Sacher-Torte began in 1832, when Wenzel Clemens Prince Metternich, ordered the creation of a particularly palatable dessert for high-ranking guests. That very day, however, the chef was ill and so the request was reassigned to a 16-year-old apprentice in his second year, Franz Sacher.
It is said that the cake was actually an error when Sacher made a mistake creating the chef’s recipe. But one thing is certain, the cake ended up being a success. The Sacher Cake a chocolate cake sliced through the centre with an apricot jam layer in the middle. It is then covered by pouring a layer of chocolate ganache over top. Although the Sacher cake is usually found in bakeries and restaurants with the word “Sacher” either wriiten on eack individual slice or one word across the entire cake, the Sacher Hotel has a chocolate medallion on theirs.