Day 2: Fruit Scones, Financiers/Friands, Madeleines

Day 2 and LCB kicked it up a notch from simple scones to baking up three products in one day!

The fruit scones was learning how to incorporate dry fruits into products without drying out the whole products... the key is to soak your raisins in water, so they rehydrate and don't extract the liquid out of your product. Plus, then they are nice and soft to bite into.

Financiers (as the French say), also known as Friands are a patent afternoon tea biscuit that is almond flavored. Quite tasty and soft.

Madeleines are a buttery afternoon tea biscuit that just melts in your mouth when hot. Even after being out of the oven for awhile, they are still soft and zesty (some citrus zest thrown into the mix). They have been my favorite so far. Learned how to properly 'Beurre Noisette' butter in order to get that buttery, nutty flavor and add the golden color to the product.

Day 2 went lovingly. I smelt of melted butter. Really have fun. Oh, I might of crisped the fruit scones towards nearly being burnt while I was focused on making the biscuits. Live and learn, now turned into Cook and learn! Now I know how to use my work flow better.

Day 1: Plain Scones and Chantilly Cream

The basic and simple scone, or as the Australians pronounce it "scawns". I learned how to make these on my first day in class to introduce me to baking and different mixing methods. The Chantilly Cream was absolutely delicious! Just cream, icing sugar, and vanilla extract.. hand whipped!... so simple and light, very tasty.

The first week we were taught how to make everything by hand. It was amazing to start the first day in the kitchen amongst it all, bottomless bins of flour, sugar, etc. and seeing my scones pop up and not burn!

It Begins...

After nearly 8 years of talking about it... I did it! I have started my culinary classes towards becoming a Pastry Chef. I am in Australia, attending classes at Le Cordon Bleu, Sydney.

Most days I have to remember I'm not dreaming, that this IS my reality. I would be hard pressed to say that I could be happier. The three days a week I attend the classes are pretty wonderful. I am learning and cooking so much that I don't even feel like I am learning, it's exploring.

This blog is for whomever wants to see all the pastries I am learning to make. In the beginning of my travels here, I realized I didn't have a memory card. Consequently, the first 3 weeks that I will write about will be general photos I got off of the ever so helpful Google. But there on after will be my own work. So, with a little shout out and thanks to stock photos on the net, here I go!

Here begins the what Chef Bree is cooking up in Basic Level Training...