Ok quick night, first we had to prep for another open house. We finished topping a bunch of little cakes and brownies, plated them, and set them up in the auditorium. It’s kind of fun because we work quickly in a down stairs kitchen while groups from the open house walk by on tours and gawk at us threw windows. It feels like we are in a zoo.
After that chef showed us how to cut and roll our croissants, and how to make chocolate rolls and other stuff out of them. Then we took the tuile batter we made last week and put them on baking sheets. Tuilies are a French cookie made with just sugar, flour, and a few other ingredients used to bind together something like chopped almonds or coconut. You use your fingers to flatten them into disks before baking, then after a short time in the oven, they come out and go on a curved cooling tray. They harden in a taco shell shape and are ready for eating. I have to say I really liked them and they seem easy enough to bake.
Chef waned to keep out croissants for the morning class to eat, but we took some home to try, and they were good too. On Monday I’m going to the 2010 Southwest Foodservice Expo, and I will tell you all about it.
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