Author Archives: rachelc7

Week 6 was croissant class. We learned all about laminating dough, the different fold techniques, and proper shaping. It was a very intense class, since we laminated dough by hand. We practiced shaping on frozen laminated croissant dough, since with all the resting and folding, laminating dough takes almost a full day. Most bakers whoContinue reading “Week 6”

This week was all about Pate a Choux. Pate a Choux is also known as eclair paste. It is a cooked flour paste that has eggs added to it to thin it out. We used this paste to make both eclairs and cream puffs. They were filled with pastry cream and the eclairs were dippedContinue reading “Week 5”

Week 4 we learned all about pie. The pie dough method is where cold fat is smeared into a flour mixture. We made two pies. One was a double crust fruit pie that was filled with apples. The other was a pecan pie where we learned how to make the sweet custard filling used inContinue reading “Week 4”

Week 3 was on the creaming method. The creaming method is when butter and sugar are beat together until light and fluffy. Next, the eggs are beat in and finally, the flour and the rest of the ingredients are added. Using this method, we made different types of cookies. This was a fairly simple andContinue reading “Week 3”

Starting with week 2, since week 1 was an introductory week and we didn’t do any baking. We learned about the muffin method, where the dry ingredients and wet are combined separately, then all the dry are added to the wet. We used this technique to make blueberry muffins. However, the scaling was off andContinue reading “Week 2”