It's my last class of the semester :-( I planned a trip to Europe with some friends and the way the curriculum changed due to the school's closing and other issues, I am having to miss a few classes and the final buffet. I will dearly miss the daily laughs, teamwork, and new foods. I will miss you all!!
We made a few recipes today: Lemon Pound Cake, Chocolate Chunk Chip Cookies, Lengue Du Chat (Cat's Tongues), Royal Icing, and Raspberry Coulis.
Ingredient set up for the pound cake
Mini pound cakes, coated in sugar!
These are the cookie parts for Langue Du Chat - basically a very thin ladyfinger (soft wafer-like vanilla cookie). I piped them out with a star tip on a piping bag...
But you can see that after they baked, they flattened out. For these cookies, you can use any (or no) piping tip, or you can just fill a gallon-size plastic bag and trim off a corner if you don't have a pastry bag.
Here's my loaf pound cake!
Filling the Langue Du Chat with raspberry jelly:
Cookies of similar size and shape are sandwiched together and then dipped in chocolate.
You can add any garnish you'd like on the chocolate, just make sure to do it before the chocolate hardens. They can be placed in the fridge to chill after you're finished garnishing.
Chef also demonstrated how to make coulis, which is a blended fruit sauce. It's typically made with fresh or frozen fruit and simple syrup, which is 1 part sugar to 1 part water. Used for plate garnishes, coulis adds a pop of flavor and color to a dish.
This is the mixture for royal icing - powdered sugar and water. You can make this icing thicker or thinner depending on the ratios of sugar to water that you add.
We used the royal icing to glaze some pound cakes:
Josh and I whipped up some chocolate chunk chip cookies at the end of class. We opted for large cookies, and they were delicious!
The plate of dessert from today:
Since it was my final class, I wanted to get a picture with the chef. I realized that I had been taking the photos all semester but I hadn't gotten in too many. Here we are!
Well, that's that. :-( Stay tuned for photos from the rest of the class (sent to me by classmates), as well as photos from my European road trip!
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Langues De Chat (Cat's Tongues)
7 oz butter or margarine
3.5 oz extra fine confectioners sugar
3.5 oz granulated sugar
5 oz egg whites (about 4.25 large eggs)
3/4 tsp vanilla extract
6 oz cake flour
2 oz bread flour
In a mixer, cream the butter and sugar until the batter looks smooth and not grainy.
Mix the wet ingredients (egg whites and vanilla) in one bowl and sift the flours into another.
Alternate adding the wet and dry ingredients until just combined.
When just blended, transfer the batter to a pastry bag or gallon-size plastic bag.
Pipe the batter onto a parchment paper-covered baking sheet. You want to aim for cookies the size of fingers.
Bake in a 400 degree oven for about 10 minutes, rotating the pans if your oven is not convection or bake unevenly.
Fill with a fruit jelly and dip in melted chocolate.
Dip in a garnish (sprinkles, coarsely chopped nuts, toasted coconut) and serve!
Enjoy!
3.5 oz extra fine confectioners sugar
3.5 oz granulated sugar
5 oz egg whites (about 4.25 large eggs)
3/4 tsp vanilla extract
6 oz cake flour
2 oz bread flour
In a mixer, cream the butter and sugar until the batter looks smooth and not grainy.
Mix the wet ingredients (egg whites and vanilla) in one bowl and sift the flours into another.
Alternate adding the wet and dry ingredients until just combined.
When just blended, transfer the batter to a pastry bag or gallon-size plastic bag.
Pipe the batter onto a parchment paper-covered baking sheet. You want to aim for cookies the size of fingers.
Bake in a 400 degree oven for about 10 minutes, rotating the pans if your oven is not convection or bake unevenly.
Fill with a fruit jelly and dip in melted chocolate.
Dip in a garnish (sprinkles, coarsely chopped nuts, toasted coconut) and serve!
Enjoy!
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