Finally another baking day! Janine Sciarappa was the Chef/Professor for the day. She definitely makes baking look simple and the day is always fun and sweet! Today's class was about making a "panade," (pate a choux) pastry creams and crepes. The simple doughs can have endless possibilities and it was great to see how one dough can turn into three different foods. Baking is very precise and Janine does a great job showing you when the dough is right and when you can stop whisking the pastry cream!
Tips:
-panade - dough that is cooked twice - used to make profiteroles and eclairs
-when your eclairs or profiteroles are done, they should feel light and not weighted down
-don't over mix ganache
-pastry cream needs a lot of elbow grease- whisk the eggs to get them to be whitish in color and flow like a ribbon
-crepes - do the shake and turn dance...and if you get a whole fill it in with more batter!
-savory ideas - dill, smoked salmon mousse, eggplant puree with red peppers, cheese mixture, pesto and bacon endless, Asian slaw or bbq pork or carrot puree!!
-All of these recipes can be made using different flavoring ingredients
-layer the crepes with ham and cheese and jam (Monte cristo)
-layer of creme fresh (sp), smoked salmon and chives, ....
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| Cake made out of crepes - Recipe by Janine Sciarappa |
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| Profiteroles |
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| Bacon, Thyme, Gruyere |
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