Tuesday, November 16, 2010

Week 7 & 8 @ George Brown

Weeks keep passing by so quickly I can't believe I have only 4 more weeks to go before my first course is finished.

In Week 7 we made Choux paste. The secret to make perfect hollow balls is to melt the butter or shortening completely in the water before adding the flour, also make sure you stir constantly to prevent any lumps. Oh! and when adding eggs you have to do it one by and make sure it is well incorporated before adding the next one. Just keep in mind this and it will really help you bake the perfect Eclaires or profiteroles.

Last Saturday we made Piped Spritz Cookies, I have to say I do need a lot of practice with my pipping technique as honestly it is not the best! Anywhoooo.. The important thing to remember when doing these cookies is that in order for them to be buttery you really need to beat the butter for at least 4 - 5 mins before starting adding the rest of the ingredients. By beating it for a while it will become super light and will help you get the right consistency which is "buttery melt in your mouth" cookies. If you want to test the butter to know if it has the right consistency, once beaten, you can put a tiny piece of butter in a glass filled with cold water, if it floats, you've got it!

You can pair these buttery soft cookies with an "Aromatic Sweet Coffee" or "Café de Olla" to keep warm in these cold winter days.

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