Bread .......any kind

Haven't really posted anything I've made but here's a few pics I've taken

Sugar cookies with a royal frosting



Snickerdoodle and Chocolate Chip cookies; use sea salt in lieu of regular salt and they're soooo gooood!



Magic bar



And brownie



Made much more than this but haven't taken pics of every single item

 

Oh and one thing I learned from chef regarding frosting cookies - only noobies do an outline with their frosting, only to "flood" it afterward (with sometimes an even runnier version of their frosting).

We were taught how to actually coat a cookie so you don't get that "outline" that you'll find in other cookies that are topped.

 

I just eat them.

 

Made Biscotti; Almond (left), Chocolate (center), Espresso (right)



All the extra pieces

 

Please detail this a bit more.

They look good and worth a diabetic death for me.

 

Macarons, Spritz, and Chessboard cookies







Macarons in the fridge but the rest are on the table like the rest of the goodies; free for all





Mouth feel (texture), flavor, everything was absolutely on point surprisingly enough.

I didn't like the aesthetic of my Spritz cookies though but I blame the tip for that.

 

When it comes to Macarons, it is very technical and I mean every step in the process.

You mess up one step, there's no way you're saving it at all.

 

Couple of my take on "lame" knife, got some other designs coming. I need to finish sanding.

 

Looking good !!

 

Super cool

 

What does this magic bar consist of?

 

Added a couple

 

I remember the bottom consisted of graham cracker crust, one layer was marshmellow and/or chocolate chips, another was toasted coconut, forget what was above that, and last but not least was the sweetened condensed milk.

I didn't care for it myself.

 

Practicals was this week; I've detailed the process before so I won't bore with details.

3 days to make - scones, blueberry muffins, cornbread muffins, marble loaf, sugar cookies, chocolate chip cookies, gluten free peanut butter cookies, chessboard cookies, macarons, and espresso biscotti. That's a total of 6.5 to 7.5 hrs (which includes the misc tasks of cleaning your station, washing your dishes, etc).

Didn't take pics of some stuff but here's some I did take -









The biggest compliment received was when a chef instructor from another class came in to watch.

She doesn't like macarons but had come over to my station with our chef instructor, and asked if she could have one (mine were the best looking lol).



She said they were the best she has Ever had.

The hardest item to make, and I perfected it this time around. Didn't have many left cause everyone wanted some

 

Guess for the next 10 weeks I won't be posting here anymore

Next module is 'Patisserie' followed by 'Advanced Patisserie'

 

Perhaps it's time to start your own thread and you can post whatever you want/make so we can all follow along

 

@Kwikvette

So that magic bar, once described, would probably be not to my liking - -

What I would like, is to see what you are doing in Patisserie and Adv. Patisserie modules . . . .
Pastry is a kind of baking or make a new thread.. whatever you want to do

In my mind there are two kinds of bakeries - patisseries and panaderias
Patisseries have pastries and sweets, panaderias have breads

 

I also made more biscuits @Kwikvette

I did have to add more buttermilk to get it to loosely become dough, which doesn't make alot of sense..
I live in a super humid region so if anything I would think this would go the other way and be too moist, not too dry.

But this time I made some plain ones and mixed up some molasses butter [molasses + butter duh - - ] and it tasted pretty amazing
Now I have both plain and cheddar/scallion in the freezer!

 

Lol don't worry, it wasn't to my liking either.

Even our chef instructor didn't like that it was in our curriculum since she said it's not something you should ever expect to make in the real world. Anyway that's that.

Funny you say that about the panaderia; I'm Puerto Rican so yeah I definitely know the difference.

I'll start a new thread, and we'll let others flood in with their own creations.