Danish Brioche Swiss II, originally uploaded by Theresa111.
Danish - Sweetened Brioche` rolled up and placed into a bottom layer of brioche`. Baked and then brushed with hot apricot, rum & 10X icing. Finished by sprinkling lightly toasted, sliced almonds on the top.
After it is a tiny bit cooled, you actually tear off your portion, instead of using a knife to cut. The rough appearance only lends to the beauty of this tasty morning delight.
Plated Horns, originally uploaded by Theresa111.I have a feeling that what I have been learning recently will take me on a journey, for which I have longed to travel. The road toward a wealth I never thought could be mine. By sharing this gift I can help others to achieve what they need and in turn, I will earn all that I want.
Because it is an open door where the sky is the limit, I need only apply myself half as hard as I have for someone else and I will be living the dreams I dreamt as a young woman. It’s like wanting to eat this dessert, everyday and never gain an ounce and having beautiful and positive people all about me, and we are on this quest together. I am inspired and will be an inspiration to others.
Unbaked Apple Tart, originally uploaded by Theresa111.Yummy for the tummy. Just thought I would leave you with some inspiration to pull out your cookbooks and make yourselves a quick apple tart. Vanilla ice-cream is a perfect compliment to this lovely apple treat.
Creme Caramel, originally uploaded by Theresa111.
In this photo you can see the caramel which has sauced the baked custard. The caramel is poured into the ramekin, before the custard mixture, and then baked in a Bain Marie, a water bath, at a very low temperature. When it is ready to be plated you use a sharp knife and loosen the custard. Place a clean serving dish top side toward the top of the dessert and place a hand on top, and one hand underneath the ramekin. Flip it over and then remove the ramekin.
Lady Fingers Chocolate Mousse and Ganache Sauce, originally uploaded by Theresa111.
Prepare yourself for a decadent treat to swell in your mouth and surround your senses. Be sure to have a napkin at the ready for the ganache sauce is sure to ooze from the corners of your mouth. So good.
Three Creme Brulees, originally uploaded by Theresa111.
One of the very last projects in culinary school was to prepare one of the desserts we had at our internship. In this photograph, which I took, there are three different creme brulee’s presented.
My pastry arts classmate, Jessica prepared this plated dessert, for this last assignment. She, as were the rest of our class were at major hotels, gaining hands-on experience. She made pistachio, coffee and vanilla brulee. After the tops were torched, she added the garnish and a tiny portion of fresh raspberries and strawberries. A touch of mint and she was done.
We all really loved the flavors and congratulated her on a job well done. She is living on the west coast and doing quite well.
The Bombe`, originally uploaded by Theresa111.
One of the many things you learn in culinary school and specifically in pastry arts, is ice cream and the applications thereof.
Sometimes we would work in teams and since our class was the smallest, in the school’s history, we had two students to a team. Jessica and I prepared the ice cream, sponge cake and mousse. Then made glazing ganache`, baked delicate cookies and made a vanilla sauce for plating. But not in that order.
First we poured the mousse into a dome shaped silicone mold. Much like muffin tins made out of a rubbery feeling silicone. They can withstand sub 0º temperatures and can be used for baking up to 450º. But it is better to keep them separate and use one for freezing and one for baking.
The silicone mold should be placed inside a sheet pan for support. Once the mousse is poured half-way, transfer the mold to the freezer. After the mousse is set and your ice cream maker is finished it’s cycle, spoon the ice cream into the mold to the rim and wipe away any excess. Cut a round of sponge cake to cover the top and return the dessert to the freezer. Make sure the molds are level and not filled too overflowing.
Once frozen, turn out the number of molded desserts you need, onto a wire rack. Do not leave fingerprints on the dome shape. Warmed up (not hot) glazing ganche` is quickly ladled over the entire dome. This sets rapidly so be quick. Using two off-set spatulas, slide them one at a time and criss-cross them underneath the bottom of the bombe`. Carefully transfer the portions to the serving plates.
Garnish the plate with fresh raspberries, vanilla sauce and tuiles, thin fragile cookies. Voila. We had a good time preparing this dessert. A bombe` is a dessert which is frozen, inverted and glazed.
Photo March 2005.
Pound Cake & Le` Cake, originally uploaded by Theresa111.
Cakes
Le` Cake
This is the only cake called a cake in France. It is served on French tea service all year long. The rum soaked raisins and glace` cherries are drained and then tossed in flour before being folded into the batter.
6 oz glace` fruit cherries
6 oz golden raisins
1/2 c dark rum
(use drained juices from fruit in a glaze with 10X sugar)
————-
6 oz butter very softened
6 oz 10 X sugar
3 large eggs
2 egg yolks
————-
7 1/2 oz A/ P/ flour
1/2 t baking powder
pinch of salt
————-
Glazes:
hot apricot and rum 10X
Topping:
1 T sliced raw almonds
Prepare mini loaf pans with butter and line inside with parchment paper.
1) Cream butter, 10 X sugar and then add vanilla.
2) Sift flour and salt. Set aside. Save a little flour to toss over fruit.
3) Add yolks to eggs and Add eggs in mixing bowl one at a time. At medium speed, add some flour, mix, egg, mix, flour, mix, egg, mix and end with flour.
4) Drain fruit, toss in flour and fold into the batter.
5) Pan the batter 3/4 full and sprinkle with almonds.
Bake 350º 40 to 50 minutes. Golden brown and clean toothpick test. While hot, splash with dark rum.
Freezes nicely about a month. Storage wrap in cheesecloth splash with rum and glaze to seal. Place into a can, repeat once a month and will keep refrigerated about 2 to 4 months.
Yield is four mini loaves or one large cake.
Cakes
M.R. PDS Pound Cake
Award winning cake created by my Pastry Arts Chef Instructor. The extra sugar helps tenderize the cake and the crumb is finer.
12 oz butter Lands O Lake (Only)
24 oz sugar
8 large eggs
1 t vanilla
1 t lemon juice
1 t almond
———-
16 oz cake flour
4 t baking powder
1/2 t salt
1 c milk
1) Cream Butter, sugar and flavorings in 5 qt mixer bowl.
2) Sift dry ingredients and set aside.
3) Add 1/2 eggs, 2 at a time.
4) Add small amount of flour, mix, add eggs, mix…Repeat until all incorporated, ending with flour being added to batter last.
5) Pan the batter 3/4 full.
Bake 350º 10 minutes, split top, lower temperature to 300º and bake 45 minutes or until tests done with a cake tester. Cool on rack on it’s side, of a loaf.
Pans: Use any shaped pan you wish.
Freezes very nicely about a month.
