Jason was the Chef for this week’s production of Savarin and Babas. The students sent Baba au rhum out to the dining room while taking home an assortment of Brioche Tete and Parisiens, Russian Coffee Cake, Kugelhopf and Savarin. The Baba au rhum is a small yeast cake saturated that we saturated in dessert syrup flavored with rum and topped off with crème Chantilly, strawberry fan, kiwi slice, and mint leaf. The trigger ingredients included alcohol, dairy, eggs, gluten, raspberry, and visible fruit garnishes.

It was a simple day with each team having short procedures and plenty of down time waiting for each bread to dry proof. The mise en place were promptly set up for all teams at the beginning of class which made the production flow smoother but the absences of three classmates required myself to dirty my hands and help things along.

Getting the dessert out felt rushed because we wanted perfection with each plate. As we were informed at the last minute that we were only serving students and no guests, the pressure subsided and we managed to design and plate everything within the time frame we set for ourselves.

The night went by smoothly with only two hiccups that involved hot milk. The Steward accidentally curdled the egg yolk as she was making the crème anglaise and the kugelhopf team murdered the yeast when mixing the initial sponge ingredients together.

Overall everyone was focus, professional, and mindful of what needed to be done. Shout out to the bakers who possibly did the most worked preparing vanilla and chocolate sables and making the Brioche Tete and Parisiens.  Kudos to everyone and Prof. Warner for all the guidance she provided!