2.6.08: Brioches à Tête Parisiennes (Individual Brioche rolls)
2.6.08: Kugelhopf
2.6.08: Blueberry Muffins
2.6.08: Brioche Nanterre
2.7.08: Croissants
2.7.08: Pain au Chocolat
2.7.08: Unfinished Stollen
Finished Stollen
2.8.08: Brioche Tart (made with apricots)
2.8.08: Marzipan bees
2.8.08: Chef Christopher demonstrating how to decorate a Ruche (beehive)
My Ruche!
The inside is a brioche loaf, cut into layers and filled with pastry cream and a honey syrup. The loaf is then covered with meringue and the meringue is caramelized.
The inside is a brioche loaf, cut into layers and filled with pastry cream and a honey syrup. The loaf is then covered with meringue and the meringue is caramelized.
We also made Pannetone on Friday, but I forgot to take a picture of it.
We start our first section on Cakes tomorrow!
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