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.