June 27, 2011

Blood, Sweat and Tears

by margaritaculinaria

I am done.

May 1, 2011

Lemon & Key Lime Pies

by margaritaculinaria

Lemon Pie

Key Lime Pie

 

April 20, 2011

Quiche

by margaritaculinaria

Yesterday we prepared two crusts, one for quiche called pâte brisée and other one for pie called pâte sucrée.

Today we prepared the quiche and the custard for the lemon pie and the key lime pie.

This quiche had sundried tomatoes, ham and cheese

The it is filled with an egg mixture

We bake it and voilá


April 18, 2011

Mmmm…. Apple Turnovers

by margaritaculinaria

and eclairs…

Eclair

The eclairs are made with pâte à choux and are filled with pastry cream.

Apple turnover

For the apple turnover we used the  puff pastry.

April 17, 2011

Pâte à choux

by margaritaculinaria

This dough is used to make eclairs, creams puff and many more things. When baked, the product becomes hollow so it can be filled with delicious things, like we will on Monday.

Pâte à choux

April 12, 2011

Chocolate Chip Cookies & Pound Cake

by margaritaculinaria

The cake is called pound cake because it has a pound of sugar and a pound of flour!

The chocolate chip cookies, like anything in life that has chocolate in it, were very good, maybe a little crunchier than I like, I prefer them softer.

April 11, 2011

Puff Pastry and Brownies. Say no more.

by margaritaculinaria

This class is leaving me speechless.

Today we finished preparing the puff pastry. How gorgeous. It is smooth as a marble surface, but soft. We let it freezing because we will use it later in the week. Did I mention I fell in love with it?

Puff Pastry.

Brownie

April 8, 2011

Croissants

by margaritaculinaria

The following paragraph won’t really translate well, it was sort of a “you have to be there to understand” kind of thing, but in the spirit if sharing, I will attempt to do it.

The lyrics for this eighties Colombian song say something like, how can I tell you, tell you that I love you, tell you how much I love you, but I can’t find the words… today I would like to dedicate that song to my croissants. Seriously, I have no words to explain how happy I am. It is magic.

They came out so beautiful that chef  used us as the example of how a croissant should be. So there. He said they were better than his. Obviously there are a lot of factors that affect it, but today they all affected us in a favorable way  :)

To make croissants is a whole process. Like everything that is worth something it takes work, but the reward is gorgeous. The process consists in folding the dough, that has been laminated with butter, so it was layers of butter, dough, butter, dough, butter… 24 layers of butter in total. The dough temperature is important because if it is too hot, the precious butter will melt and escape (we don’t want that to happen!) or if it is too cold the butter will be too hard and it cannot be worked on. At the end it is cut and rolled and curious thing, Chef Kraft said that french croissants that are made with only butter don’t get their ends curved like as moon. They are left straight. Curious thing.

Chef Kraft and his croissants

The cut dough, 9 inches tall and 3½ wide for each one.

Croissants before the oven

Croissants

Our croissants. With the leftover dough I made little rolls with cinnamon sugar inside.

Roll with cinammon sugar.

This roll had chocolate

Croissant

The final product must be light and when cut it must have a lot of holes. Tadaaaaaa!!!

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April 7, 2011

Brioche

by margaritaculinaria

Brioche is a delicious bread prepared with a lot of butter. It is very soft.

Top left corner, a crown. Some of the little rolls have chocolate in them, yum!

Today we bake the brioche that we prepared yesterday. We also prepared the dough for croissants!!!

April 6, 2011

Baguette, oh! baguette!

by margaritaculinaria

Today we finished the baguette that we started yesterday. How beautiful!

I got distracted by the chef

Baguette

Today we also mixed the brioche dough that we will bake tomorrow. Tons of butter, yum!

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