Today was the start of our last week before our 3 weeks of christmas break!! I am so excited.
Our rotation this week is in restaurant. I love restaurant. The only down side is that there is no dinner service during the day (this week), so we won't get to do any plating. I guess I'll survive.
What did we make today? hmm. We covered our chocolate cheesecakes that we made last week in pastry. I was remelting my coating ganache and i guess my double boiler was to hot because it got really grainy and started to separate. I took it off and took the temp...yeah i was way in to the 50's..not good. So I put my bowl on some ice to cool it down. I called chef over to help me because I didn't know how to fix it. He asked me to grab my whisk and he would fix it in 4 steps. Yeah right... He totally did.
He whisked it for a few seconds, grabbed an ice cube and dropped it in, stirred it for 5 seconds and took the ice cube out and mixed it again. I looked at him with my mouth open wide, pointed and said "how in the hell did you just do that!?" - he starts laughing and does like a jazz hands type thing and says "magic! ta-da!" LOL! With my mouth still open I just stared at him and he said "It's called French skill.." "I WANT FRENCH SKILL!" haha. I was seriously impressed. I'm going to remember that lesson.
We got the cheesecakes covered and then we did the little fancy design with white chocolate. oh god, the white chocolate. That got over heated as well (not my fault this time..) When white chocolate gets over heated it gets really thick and lumpy because of the milk solids that are in it. Again we had to get chef to come over and rescue us. He took the chocolate and grabbed a strainer. He lectured us about temperatures and to stop killing the chocolate. While he was straining it he started having a little conversation with the chocolate. "Poor little chocolate. I know...I know. You are hurting because they keep heating you up to the point where you want to scream. You were once a little happy cocoa bean hanging on a tree. Then you got picked and shipped to Nova Scotia where these girls hurt you. You don't deserve this."
... We are all just standing there staring at him. lol. I was laughing. I thought it was hilarious! I turned to my group and said "girls, I think thats his passive aggressive way of saying to stop fucking up the chocolate.." Chef looks up from his conversation with the white chocolate and starts laughing and says "yyeeeessssss!!"
Never a dull moment. It's always fun.
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| chocolate cheesecake |
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| My apple strudel! |
We also finished up our european cheesecake that we had made in the pastry rotation. Its a beautiful orange no bake cheesecake with a orange cream on top. We brûlée 'd the top. I was a little chunky when putting the brown sugar on top, so it doesn't look as nice as it should of. I also got to use a huge blow torch today. I love playing with fire! I blame it on the fact that I am the daughter of an EOD specialist (explosives..). Everyone else was very timid around it and scared to get burned. I was ready to go! Gimme the torch!
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| European cheesecake |
We asked Chef if we could try this one. Unfortunately, we don't get to try the cakes. Something about it being unprofessional to sell a cake with a piece of it missing. I wouldn't mind, but whatever. ;)
We did get to try this one though! Since we each made 2 cakes we got to keep a little one and we all just grabbed forks and went to town. This was so good. So light and fluffy! Really really yummy. I brought a piece home for Davin and he loved it. Winner!
We will be done on Thursday this week. Chef has a funeral to go to on Friday. Which means our piping test is on Thursday instead of Friday. So tomorrow I will be staying at school to do some practice piping. I hope I can do okay on this test. I haven't done much piping practice. Bad Ashley!
Have a wonderful evening you lovely people.
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