|sprinkling cheese on unbaked gougères|
|gougères and profiterole shells, ready for the oven|
|piping the filling of the Paris-Brest|
|my finished Paris-Brest|
We then had a demonstration on how the pastry cream had been made, in addition to instruction on how to flavor it with extracts, liquors and fruit purees. Finally, we got to snack on our gougères and plate our plain puffs with some crème anglaise ice cream chef had made (he also demonstrated how to make this). The rest of the pastries were then divided up into bakery boxes for us to bring home.
|some of the éclairs I brought home - vanilla, coffee, and the barely-visible one is chocolate|
I really liked that the chef wasn't only there to do what the description of the class stated - he taught us some extra tidbits, like how to make the chocolate sauce for profiteroles, and discussed the pastry industry with us quite a bit. He gave us his opinion on pastry school and internships, which are really helpful for somebody like me trying to get started in the industry.
International Culinary Center, I'll be back! :)
*disclaimer: I didn't take most of these pictures - I got them from my baking partner during the class, because my phone ran out of battery just as I started taking pictures (just my luck, right?!)