The end of last week was filled with doughs. We started using the doughs we made the week before. First, we made breton tarts which have to be baked off in a mold because they have baking powder in them. They crawl up the sides and then fall in the middle so there is a perfect little place in the middle to put the filling. We filled ours with passion fruit and apricot jam and vanilla bean pastry cream. They were decorated with pieces of dried apricot and jam. And now, for a bunch of pictures...
We also made a bunch of crackers. I made chickpea crackers with cayenne covered with seeds.
The other students made different kinds of crackers...
 |
| Matzah (aka matzo) |
 |
| Rosemary Parmesan Crackers |
 |
| Piped Chocolate Sable (good for dunking) |
Finally, we rolled out our pie crusts and lined the pie pans to use the next day.
No comments:
Post a Comment