These were the appetizer portion desserts that I created to wrap up our meal feast:I rolled and baked Pate Sucree Barquettes and then filled with a nice Vanilla Pastry Cream, topped with Whipped Cream and Shredded Dark Chocolate. People in class wanted me to top it with some berries besides the chocolate, but I really enjoyed the Vanilla Bean Flavor that was in the Pastry Cream and LIGHTLY Sweetened Whipped Cream, so I decided to KEEP IT SIMPLE and serve it with no berries. Conclusion: Before the end of the meal all the Barquettes were gone.
Hint: When Blind Baking the Barquettes (Pre Baking them so that they can be filled with the pastry cream), I lined them with parchment paper (as I would do in a big pie crust mold) and filled them with beans. It was a very hard process since the barquettes were so small and the parchment paper was a bit to thick and inflexible for the amount of beans that fit in the tiny mold. It was had to keep them stable in the mold, so I had to fold the paper in order to keep the beans there. I was glad the Pate Sucree was frozen so it did not get hurt by me pushing the paper down.
Next time I would Blind Bake them by putting another one of the same barquette molds on top of the one with the dough, this way I would not have problems.
One of the deserts created was a Lemon Curd Blue Berry Pie in a Pate Sucree Crust.
A bit to sweet for my palate.
These Tomato and Garlic Bruschettas were very delicious. They were topped with a mix of fresh tomatoes, Extra Virgin Olive Oil, Basil and shredded Parmesan in a Baguette Crostini that Boris (our starter) produced for us and a bit of fresh crunchy greens. A classical combination of Bruschetta that is always welcome in an Italian way of living.
These appetizer portions of Whole Grain Rice Risotto and vegetables were also made by one of the members in class. They were very flavorful and creamy from the rice starch, but I still prefer the Arborio Rice Risotto version better.
Our hamburgers were made with a mix of chopped red onions, parsley, salt and pepper. We decided on the red onions since they taste sweeter than the green ones. The Petit Salad of mixed baby greens and cherry tomatoes was served around the burgers with a dab of unemulsified Balsamic Vinaigrette, since the spotted Balsamic vinegar in the Extra Virgin Olive Oil looked nice. Besides that we also served hamburger stile French Fries.
Method for Crispy French Fries: Clean and eye potatoes and cut into medium thin strips. Keep them in Chilled water. heat frying oil to 325 degrees F. Once they are all cut, but them on lined sheet tray. Dry them well. and in basket, lay them on preheated frying oil. Wait until the FIRST blister appears and remove from oil. Freeze them. Preheat frying oil to 375 degrees F. Once the potatoes are frozen, on a frying basket, but them for the second time in the frying oil until golden brown and crisp. Drain them and salt them AWAY from frying oil.
Post Scriptum: The reason why we freeze them in between fries is so that the outside does not fry fasted than the inside and so that it does not absorb to much oil. This process gets them crispier and dryer.
This was or first SOC day, which is the System of Creation Day. We are given a blind basket with a selection of ingredients of fruits, vegetables, grains, dairies, starches and sweets. With these ingredients we have a certain amount of time to create an 3 of appetizer portions using methods we have learned in class. With my partner, we decided to make Mini Sweet Onion Cheese Burgers with Gruyere Cheese, and Baguette loaves that were formed into mini burger paddies. I also created a dessert appetizer on the side.
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