Sweet Dreams Patisserie: April 2017

Chocolate Souffle

Collar? Or no collar? I tried this experiment and found that the collar didn't really make a difference. These souffles turned out nice and puffy.

Mint Meringue Kisses and Mushrooms

Dusted with Cocoa Powder

Stems Attached to Caps with Dark Chocolate

Dipped in Dark Chocolate

This was my first attempt at baking meringues. For the kisses, I streaked a piping bag with red food coloring and used a star tip. For the mushroom caps and stems, I piped them using a plain tip and dusted them with cocoa powder to simulate dirt. The mushrooms were perfect for April Fool's Day.

Teddy Bear Butterscotch Craquelins

Craquelin Dough

Choux Paste

Craquelin Ovals Placed Over Choux Paste

Out of the Oven

Chocolate Features

Filled with Butterscotch Pastry Cream

Traditional Craquelin

Excited to up my baking skills, I decided to follow Kitchn's baking school. There are 20 lessons to improve your baking and pastry skills. Instead of making ordinary cream puffs, I decided to pipe them in the shape of bears. For an added challenge, I made craquelins, a cream puff with a crunchy top.

Baking Class at Crave- Sourdough, Doughnuts and Rolls

Doughnuts

Sourdough

Last month, as I was searching online, I came upon a baking class at Crave that had only one spot open. I took it as a sign and signed up. It was great to be in a commercial kitchen again with the stainless steel tables, the big ovens, and huge mixer. The smells, sights and sounds brought me back to the days of baking classes at Honolulu Community College.
I had never made sourdough before . The instructors were friendly, the class was small and informative and we got to take home a load of yummy baked goods- 6 doughnuts, 8 rolls, a loaf of sourdough, dough for sourdough to make at home, and a few tablespoons of starter.