September 12, 2017- CURD....LE?

September 12, 2017

I actually really loved this bake day!! Things started to make more sense and I enjoyed it so much more!!

Orange Curd:
This was such a cool thing to learn how to make! To be honest I had no idea what orange or lemon curd even was before I made it today! I really loved how eggs were the emulsifying component of this custard. I tried REALLY HARD to make sure my eggs didn't scramble but they did cook a TINNNNYYYY bit at the very end. The biggest critical point of this recipe is definitely the mixing process that the eggs are tempered correctly. If this part isn't done right it can really ruin the curd. So after I strained the curd it was perfect! It was a beautiful golden color and thick. YUM! It was really rich and delicious. I would have loved to put it in a pie or a orange tart with ice. I can't wait to keep making it!

Panna Cotta-

What a delicious cream! This cream was a very straightforward recipe and when followed accurately, turns out really well. I think the most critical part of this formula is making sure your mixture does not boil. I was really careful about that and it turned out perfectly. I did make an error about adding my gelatin after I had removed the panna cotta from heat and as a result it did not dissolve completely. However, after straining again it turned out really nice.  I really liked it. I absolutely LOVED the orange blossom panna cotta that Chef KJ made, it was absolutely glorious! It tasted like I was literally eating an orange blossom but softer and creamier. I would seriously replace that stuff with whip cream anywhere!


Soft Rolls round 3 or 4?
These turned out SO MUCH BETTER!! Chef KJ gave me a 9/10 and I was overjoyed. I have been improving on my rolling techniques and slowly but surely it is getting better. I feel really pleased.

WHAT I LEARNED...
I learned that I really enjoy making things that are not bread more than I like making bread. Learning how to make these temperamental custard/creams was a great learning experience. I am by no means an expert but I feel like the cooking process of these formulas in the bake shop are easier to understand.