I’m so sorry y’all! I meant to post this at the beginning of this week and it’s almost the end of the week! (Side Note: Can you believe it’s already September! WOWZA!)
The blog has been a little quiet lately because life’s been busy. Since my last post I got through my first exam week and completed my Ice Cream and Sorbets course. As a result, I brought numerous amounts of frozen desserts back to the house with me.
The first was Pineapple Surprise (better known as Pineapple SURPRISE! by our beloved Chef Jacquy). A scooped and then frozen half of a pineapple filled with pineapple sorbet, candied pineapple, and a bit of raspberry coulis – tastes like summer in a spoonful. The following day was Vacherin Glace. From top to bottom this dessert had a layer of French meringue, pineapple sorbet, blackberry sorbet, and more French meringue. It was also completely covered in freshly made whipped cream and more meringues. We also made an Ice Cream Bomb: a dome of chocolate ice cream, a thin layer of raspberry coulis, and at the center vanilla ice cream all set on top of a sable dough crust. A quick coat of colored cocoa butter and a little bit of whipped cream and we have one lovely looking dessert. I sent this one over to the neighbors yesterday and their son was SO excited. Apparently he tried to talk them into dessert before dinner. But then again I often follow the same motto so…😜 Lastly we made a Wood Grain Cake: layers of chocolate and caramel ice cream separated by a hazelnut dacquoise (soft sponge like cake), sprayed in colored cocoa butter, decorated with a dollop of whipped cream, and wrapped in a thin layer of chocolate that was supposed to have a wood grain look to it. I struggled with the tool we were supposed to be using to achieve the wood grain look and never quite got the hang of it. That and the fact that my cake started melting while I was trying to wrap it around resulted in an appearance less like wood grain and more like “oh my gosh my cake is melting and I need to run it to the freezer quick!” look. Thankfully, my “host-mom” didn’t care too much how the cake looked and said it was absolutely delicious.
Now that you know what I’ve been spending my time making (and eating) let’s backtrack a little to the chef we had last week. Chef Jacquy is a master pastry chef and the cofounder of the school. He has experienced so much and has numerous stories to share. He literally delights in keeping all of us on our toes and laughing throughout each of his lectures. He has such a humorous personality making the hard work in the kitchen seem less stressful and more amusing. He’ll be teaching us again for sugar candies and I cannot wait.
On top of having an amazing chef for the week and getting to bring home so many creations, I got to spend my weekend in Seattle with my parents. For those of you who do not know, my mom runs a cookie stencil business and teaches an airbrushing class once a month. This month her class was in Seattle and she had me fly over to help her and dad with the class. It was quite the adventure for me. I had to leave school on Friday afternoon, hop on the “L”, take the orange line to Midway, and catch a flight. Everything went smoothly and I landed in Seattle safely. and We spent Friday evening at the “Chihuly Garden and Glass” and enjoyed pizza for dinner. Saturday included two, four hour long classes, three Grande Iced Caramel Macchiatos from Starbucks (spread out throughout the day I might add!), dinner at a chowder house, concluded with a brief walk around the mall. Sunday morning, I flew back to Chicago. It was a quick trip but worth it.
This week at school we are working on plated desserts with Chef En-Ming (the same chef from chocolate candies at the beginning of class) and so far, it’s going well! Both my stomach, freezer, and fridge are filled with desserts from the past week and a half-ish and I’m trying to get rid of them!
Until next time!
For You, O LORD, have made me glad by what You have done, I will sing for joy at the works of Your hands.