September 18, 2017

September 18, 2017

Pastry Cream-

Super scary stuff! I was actually pretty nervous to make the pastry cream because I had heard from others that it was difficult to make. The process wasn't too difficult but I learned that the egg tempering is very delicate and must be done correctly other wise you will end up with little lumps of egg in your cream and that is just no bueno. Another critical control point is keeping it at the right temperatures as you mix it. The pastry cream was very rich, sweet, and smooth. It was very delicious. I think it would be delicious to add banana or lemon flavoring to it and put it in a pie or tart. Yum!

Chantilly Cream-
Oh my goodness this stuff is so creamy and nice. I felt like this recipe was relatively easy to follow and was not difficult. I think one of the critical control points of this recipe would be the whipping. It takes a little time to get it to the right consistency and proper whipping technique should be applied. I think this cream would go marvelously in place of whipping cream. I would have loved to add lemon extract to it because I love the idea of a light whipped lemon cream. I think it would be delicious paired with fresh fruit.

Challah Rolls-
Challah round 2! This time I feel like it went really well. I think my rolls could have proofed a little longer but it still was really nice. It was a great refresher to practice this recipe again. I think that the proofing process is very important in this recipe because if the rolls aren't proofed enough they will stretch and tear. Another important thing is to place the rolls on the pan on their side. Several of my rolls were not uniform and looked a little misshapen because they fell over and looked strange. I think these rolls would be great with an orange glaze.

WHAT I LEARNED:
How to temper my eggs better. The process went better than it did when I made the orange curd. I learned that its okay to do it slowly so they mix completely.