classes catch-up!

I managed to fall really behind on my blogging, so here is a quick update of some of the recipes we have done over the past couple of weeks in my classes. 

Two weeks ago was pie dough in Baking and Ingredients, and then more yeast breads in Specialty Breads:

And then this past week was meringue day in Ingredients, and more..yeast..breads... in Breads.  (I think we move on to something else next week!!)  Ingredients was fun because every group did a different recipe, so we got to taste lots of yummy treats!  I have to admit I was a little jealous of the group who made creme anglaise and then used it for an ice cream base!

The focus for the country bread recipe was different shapes.  We tried a "fleur," but it turned out looking more like a spaceship...ahh well.  It was still tasty!


Another quick update, I registered for next semester's classes this week and I am very excited!  My schedule looks great and all of my baking classes sound very intriguing:  Pastry Techniques; Cookies, Tarts & Friandises; Basic & Classical Cakes and Pastries.  Can't wait!!  But I need to focus on making it through this semester first :)

I also finally tried out a recipe from school at home this week.   I made focaccia bread for Trevor and I and topped it with a homemade basil pesto, asiage cheese, and thinly sliced tomatoes and red onions.  It turned out very tasty, but it over-proofed like crazy!  It was supposed to proof for two hours, and within 45 minutes it had already doubled in size.  I hurried to shape it and get it in the oven, but it still baked up huge.  I'm not sure what I did differently, I even checked the temperature in our apartment.  Oh well, guess that's why Chef Tony tells us to practice, practice, practice at home!  Better to work out these kinks now before I open my bake shop....