Cream Colored Ponies and Crisp Apple Strudels- Week 7

Back to Tafe after a few days off, and it was time to present some desserts. Well that's what the program told us we'd be doing anyway. First cab off the rank was Honey Doughnuts with Honey Syrup. This was an interesting lesson, because it turns out I'm a bit of an un-co at piping dough into a deep-fryer. Not particularly surprising, but annoying when this was how the doughnuts were cooked. They were served with honey syrup, cream, dates, and pistachio.

 Check the micro-herbage!

Because one plate presentation is not enough.

We also prepped some Chocolate Fondants for the following day, along with some Vanilla Anglaise to be used as icecream.

Studel day! This was an interesting day. We made an Apple Strudel which was served with a Calvados Sabayon. This included making the pastry. Ooh, ahh. We made the dough and let it rest for half an hour, and then we had to stretch it out to the size of the bench so that it was thin enough to see through. During the resting time, we prepped our apple and walnut mix, so when the dough was stretched we just had to lay it out, and roll it up. 

Strudel with Calvados Sabayon and Icecream

During this lesson, we also baked our Fondants and made our icecream using the amazing "Frixair" machine. It turns solid, frozen cups of anglaise into a lovely creamy icecream in a matter of minutes, so there was no need to wait around, as we could have if we'd churned using a conventional icecream machine. 

Fondant sylin'

Once more for luck. 

Gotta love a short week- the final lesson of the week was the first of our official pastry lessons. We made a Sweet Pastry, Creme Legere, Linzer Torte, Frangipane and a Sable biscuit dough. It was really just a prep day- no finished products, but just this one time, I'll put up the Linzer Torte with this post so you can see what it looked like. 

Hazelnut and Raspberry goodness.

Next week is pastry week! Best week ever. xx