Culinary School

First couple of weeks, getting used to the crazy routine, the studying, and the hard work that is baking a beautiful product.

I think my favorite part is watching people at the deli case buy all my product before the other students.

Because competition is my middle name.

So as far as quarters go, the weeks are split up between five different rotations:

Tarts

Cookies

Cakes

Breads

Doughs

Today was the last day of tarts, but I've learned a lot about my weaknesses and I'll continue making them as often as possible to get the technique honed.

I digress, here are some pictures.

 Pate Brisee with apple compote and sliced apples atop. 

 

 

Baked and finished with an apricot glaze and powdered sugar. 

With the same dough we made a savory Dauphinoise Tart

With cured ham, boiled potatoes, cheese and a spiced cream.

With a Pate Sucree dough we made these lovely Rosemary Pine-nut tarts with a chocolate ganache.

And for the grand finale our super rich Lemon Curd Tarts

 Mini's

Chocolate Swirls and Candied Lemon Rinds.

Next week is Cookies, see you then!