Day Eleven

Ok I can do this, it’s midnight, I got some Raul Midon playing and a full night of baking to tell you about. So first we made some royal icing for the top of our apple tarts. It was just egg white and powdered sugar. That had to sit aside until our tarts thawed a little. Then chef told us to make some sponge cake for a Roularde, and once we prepped the ingredients he was about to show us how to do it when some one told him that we already made Roulardes. He was shocked, and did not remember us doing them. It was understandable this was Chef Sebastian and Chef Rudy was the one who took us through them last time. So we made our sponge cake, which was much easier this time around.

Then we made chocolate chip cookies. It was a real easy basic recipe, but it was sure fun to make. We baked them and then we ate some. Chef had us put a bunch on a platter and I carried them to the café. While I was there I poured myself some milk and enjoyed on more cookie. When I got back to the lab we were making spiced oatmeal cookies. They have golden raisins, all spice, and nutmeg in them. We got to grate the nutmeg ourselves, it was kind of cool. The dough was super thick and jammed up my kitchen aid for a little bit. Then we made it into long logs wrapped up in parchment paper and into the freezer they went. Two notes at this point, we got a new freezer, at the beginning of class it was at 1 degree and everything was super cold. The other note was Chad, a fellow student, was writing everyone’s names on the parchment paper rolls and was ending each name with a funny suffix. I wish I could remember what it was, but alas I can not.

Another note at this point, we had different eggs today. They were super big and I got double yokes like 3 times. Have a picture of a double yoke.

Next we made a Grand Marnier Soufflé, that’s right, you heard me. Soufflés are just pudding or custard with meringue folded in and baked. What you are really doing is selling air, as one of the other chefs put it. This one was flavored with Grand Marnier and a little lemon juice. We took the ramekins they were to go in and sprayed them with Pam and then sugar, so when you pour the sugar out a bunch is stuck to the side. This is called Chemiser, this is so the soufflé has a caramelized coating around it when it’s baked. We then chopped up some leftover cookies and put them in the dishes before filling them with the soufflé dough. Those baked and rose and then we put them out for dinner. That’s all I feel like writing now so… so … that’s all I got.