I'm back! Thursday was all about meringues! We started the day by getting our mis en place ready to make French, Swiss, and Italian meringues. French meringues are made by whipping egg whites and sugar together. We piped our French meringue into kisses.
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| Almond Meringues with Peach Swirl |
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| I still need to work on consistency in my piping |
Swiss meringues are made by whisking egg whites and sugar together over a bain marie. It only gets heated up to dissolve the sugar; if it gets too hot it'll turn into scrambled eggs. Applying heat will allow a larger amount of sugar to be incorporated into the egg whites. More sugar makes a more stable meringue.
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| Rose Flavored Swiss Meringue Rosettes |
We didn't get to the Italian meringues until Friday morning, so we just covered the ingredients we measured out and stored them on the rolling rack overnight. I will get into the details of Italian meringue tomorrow.
Over the course of the day we made a Candy Cap Bread Pudding. Candy caps are a type of sweet mushroom that smell like caramel. They added a really interesting sweet, but savory flavor to the dessert. The other ingredients were golden raisins, dried currents, brioche, and a baked custard. When it came out of the over we let it set up and then dusted it with powdered sugar. It was super delicious.
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| Bread Pudding before adding the custard and baking |
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| After Baking |
We tasted all of the baked custards before leaving on Thursday. We turned out our flans and learned to torch the top of créme brûlées. My maple flan was a favorite!
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| Maple Flan |
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