Desserts or week 4 were Apple strips and apple galettes. Both desserts were made with Pate Brisee dough that was made on week 3. For each dessert, there were 2 teams assigned. Lee-Anna, Deven, and Karina were one of the team for apple strips, and Alison, Kristen, and Jason were the other. Samael and Michelle were one team for apple galette, Victoria and Frank were the other team. Since teams for apple galette had two team members, Diana and I helped the two teams for today’s production.

Baker of this week was Lina and Loury, and they made Pate Sucre which means sugar dough. Steward Brady prepared caramel sauce, frangipane, and cream chantilly.

Each team started having all the mise en place, such as getting lemon water for sliced apples not to get oxidized, having all the tools, or getting ingredients.

Teams distributed works. Two people worked on peeling, coring, and slicing apple, and one person rolled out and cut the dough. Professor Warner demonstrated slicing apples to show us what was the desirable thickness of the slices. For the dough part, we docked before putting any apples. Frank and Victoria missed to dock the pate brisee and baked. which made apples galette to rise a little during baking process. Steward Brady prepared frangipane in advance for teams so they can start making up the desserts. Brady then started to prepare caramel sauce and cream chantilly  for our garnish.

Diana and I were able to plate the desserts and deliver them to dining room in time. Plate design for apple strip was different from how Diana and I planned, but it came out beautiful.

Cleaning was done in time. However, class tented to continue chatting between tasks. It seemed like the class still needs to work on clean tasks better

Trigger ingredients for apple strips and apple galette were same. They were wheat, dairy, nuts, and cinnamon.