Happy Halloween Everyone! 🙂
In last night’s Enriched Artisan Breads class we made Challah Bread and Chocolate Babka Bread. And they turned out beautifully! Not to mention super yummy. 😉
Saturday’s Bars and Squares class was a busy one… We made Apple Brown Betty and Blueberry Streusel Squares. Yummy! 😀
In last night’s first Enriched Artisan Bread class we made Cinnamon Buns! But we had options to make different varieties: Traditional, Honey Glazed, and with Ground Hazelnuts.
Now we only had two trays to actually make the Cinnamon Buns in, so I went with the Traditional and the Honey Glazed. I figured I would try how the Traditional would turn out with its delicious icing on top, as well as go the Honey because it reminds me of the Chelsea Buns I made in Breakfast Breads with the gooey sticky glaze. 🙂
Today in my Bars and Squares class we made Pecan Blondies and Decadent Chocolate Brownies. Yummy! 😀
The Decadent Brownies were made with Dark Lindt Chocolate, and had chopped walnuts mixed in. They were then covered with a Dark Lindt Chocolate Glaze and sprinkled with more walnuts. Mmm mmm good!
The Pecan Blondies are supposed to be the “opposite” of a brownie, and have a butterscotch flavour. The have chopped pecans inside, and were sprinkled with icing sugar. 🙂
Last night was my very last class of Artisan Bread Theory. I am SO happy it is over. That class was ALOT of work! I ended the class with a not-so-fun test and Final Presentation. But I worked hard preparing, so I should be okay. 🙂
Next week I begin my Enriched Artisan Bread class… now that, I am looking forward to! Yummy bread…. 😀
HAPPY THANKSGIVING!!! 😀
So what do you think of when you think of Thanksgiving?
Chocolate Eclairs and Cream Puffs?
Yeah.. me too! 😉
That’s why I made some… Mmmm yummy! 🙂
I’m excited!!! 😀 ……. I just registered for two new classes. Woohoo!
Advanced Baking and Pastry Arts Skills – Miniatures
Petite in size, elegant in presentation and grand in flavour, miniatures are all the rage in the culinary arts world. Intended for the practising patissier, baker or chef, this course explores a variety of complex approaches to pastry arts, including miniature cakes, cookies, tarts and more.
Enriched Artisan Breads
Get back to basics by learning to make sweet, soft, enriched artisan breads. Focus on the traditional artisan mixing, kneading, folding and shaping techniques. Use essential bread-making skills to produce a variety of the artisan breads taught in class, including brioche, babka and severin.
In last night’s Artisan Bread Theory class we discussed Preferments, and some of the different types: Pâte Fermenteé, Poolish, Sponge, Biga. We learmed about Natural Pre Ferments and Wild Yeast Starters. We learned about Controlling Fermentation through: Temperature, Hydration, Environment, and even Jump Starting with sugars.
In yesterday’s class we made Chocolate Pecan Bars and Chocolate Cornflake Crunch Bars.. Yummy! 😀