Bread Week
Being apart of culinary school isn't all about the cooking, we also get to learn about the side of baking which is more meticulous and not the easiest when it comes to eyeballing.
This week we focused on some French classics: Croissants, Baguettes, Brioche and Pithiviers which is a traditional cake also known as Kings Cake (top middle picture).
Other breads made were New York Rye, Tomato Sourdough and more.
Sugar Sculptures: Halloween Themed
Lets just say sugar work isn't easy. Blowing and pulling sugar takes patience and delicate fingers.
The rose took around 2hrs for us culinary students to get a hang of.
The rose was my favourite to make with the pumpkin being the one that gave me grief.
The final sculpture consisted of an airbrushed cat figure made out of sugar, a wood-like sugar piece, a pumpkin, a rose all glued to a round painted sugar base.
Definitely my favourite pastry class week. Ps. My rose shatterred before I placed it on the sculpture, but it was fixed as you can see in the picture :)
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