So I went into last nights class with a little fear and trepidation just because I had such a nightmarish time with puff pastry. However, honestly last night wasn't too bad...it was a lot of show and tell...thankfully. And although I can't say that last night inspired me to run off to France and become a pastry chef it did give me an appreciation of the art behind the pastries we all consume. It also gave me an extra 5lbs just by looking at all the butter, sugar and flour. Last night was truly a butter explosion!!

Pastry Assortment from Class

So last night I was responsible for making Meringue Buttercream Frosting and Ice Cream. I had a blast with both assignments. The frosting was one that required you to boil the sugar and mix it in with the meringue. It truly looked like a cloud at the end. Loved it!


The ice cream was really easy and since I have had an ice cream maker sitting in my kitchen for the last year, in it's original box, it gave me the inspiration to bust it out.


I also learned how to shape a croissant. For some reason I thought it was going to be way more challenging. Basically cut the dough in an elongated triangle and roll from the fat side to the thin side...voila!

Croissant Dough

Cut dough into long triangles

Croissant Before Baking

Which one is mine?

Croissants

I also learned a cool general baking tip. If you have had baking powder that has been sitting around since the beginning of time, add a little water to it and if you see "activity," kind of looks like yeast bubbles, it is still good to use.

We also learned how to make Danishes. This is not going to surprise you in the least, but for some reason, based on my name, the class had a great deal of entertainment at my expense while making these. I will take it as a token of their love.

Danish w/Almond Paste and Chocolate

Before Baking

After Baking

Yum!

We also received a demo on cake decorating...I have some very talented class mates. Nice job KP!

I did not make this cake but isn't it beautiful!

As many of you know I have had an obsession with macarons for quite some time so learning how to make them was another highlight of the night. Did you know that the traditional way has the egg whites sit out for 72hours prior to making the cookies?

Macarons are piped out of a pastry bag

Once they are out of the oven they sit to harden

Chocolate Macaron w/Grenache Filling

We also learned how to make pastry knots:

Fill dough and fold over to make a square, cut into strips

Twist Dough and Wrap in a Circular Motion

Pastry Knots Before Baking

Pistachio and Chocolate Filling

Pastry braid stuffed with a cream and strawberry rhubarb filling:

Dough Braid

Pastry Braid After Baking

Strawberry Rhubarb and Cream Filling

Pastry wreaths stuffed with a walnut, sugar and cinnamon filling:

Dough Wreath

Wreath Before Baking

Perfectly Shaped Wreath

The end product. Beautiful!

Brioche Bread:

Brioche

Before Baking

Brioche Bread

And to end the night here is some incredible food porn. This cake has layers of meringue, a coffee buttercream custard and chocolate granache. Heaven!

Before Cutting

After Cutting