dough for bourdaloues in rings in fridge
adding the frangipane
peach bourdaloue in the making
pear bourdaloue in the making
Professor Warner rolling the jelly roll with apricot jam filling
drying the fruits
Making sure each plate is perfect for the dining room
All ready to go out!
The two different plating designs used
finished visitdantine and peach bourdaloue, glazed with apricot and topped with pistachio and powdered sugar(visitdantine)
apricot bourdaloues right out the oven
Torching for caramelization.
The desserts for week 5 were bourdaloues. Bourdaloues are tarts filled with frangipane (almond paste). We made 4 different types which were apricot, pear, peach and visitdantine (without fruit).The class was initially split up into four teams for production. Lina, Cha and Frank were assigned to pear, Brady Alison and Victoria were assigned to apricot, Samael and Kristen were assigned to peach and Jason and Michelle were assigned to the visitdantines. Our bakers were Karina and Devin and Diana was the steward.
Unfortunately we were a bit short handed as we had about 5/6 absences and a late comer so Professor Warner did some rearranging and we all given a bit extra responsibilities for the night. Although we were all assigned tasks, once completed I noticed that many people were offering their assistance in/to various parts of the kitchen.
The bakers prepared the pate sucree dough while the teams were drying the canned fruits on the drying racks. Each team were assigned three 9 inch rings and five 8 inch rings for their production. The professor demonstrated the size she wanted the fruits to be cut as our teams looked on and then mimicked. We had a bit of an accident with one of the mixers as our bakers were trying to use it, I believe the speed was high when initially turned on. However, ingredients were rescaled and business went on as usual.
I prepared the sheet pans with melted shortening, then a layer of parchment paper, then covered the entire area with shortening and left it on the racks for the teams. With the help of Cha, we were able to measure out the two different size doughs and put it in the blast chiller for the teams which made it easier for them to just start their production once ready. The blast chiller kept the dough at a temperature that made rolling much easier.
When Diana came in we made the raspberry coulis, prepared the mango puree, and made the crème chantilly. She also helped with the entire preparation for the desserts that were to be sent out to the dining room. I must say, designing those plates may look easy once it’s done, but it takes a lot of work and concentration to get all plates to look exactly the same, or as close as possible. After what seemed like a lot of indecisiveness we agreed on a chocolate design for the plates and last minute I had an idea of another design (no chocolate) which I showed the professor and she Okayed.
Desserts went out at 7:05pm, not the time we anticipated but still on time none the less. Also before I forget to mention, we used the torch on the bourdaloues when they came out of the oven. Samael was in charge of the torching, and he took his job very seriously! (as he should, using a torch can be very dangerous)
Jelly rolls were also prepared in class for week 11. It’s a separated egg foam sponge. Some were made stacked while the other set were rolled. Before rolling or stacking it must be covered with powdered sugar on one side and carefully layered with apricot jam on the other.
I think we did well with the cleaning up segment but I believe we can do better. Our end goal is to clean up after ourselves and our team members. If we all chip in things can get done a lot faster and easier.
Due to unforeseen absentees, we worked til the very end of the class and weren’t unable to take the second quiz. But our professor is amazing and made it a take home quiz.
Over all, I think we did a great job considering out circumstances. Hard work and dedication pays off!