Life has been crazy busy for me lately. We sold our home and have moved out to the country. I have taken a full time position in the kitchen with a Christian conference center. I will be doing a whole lot of baking and a little bit of whatever else is needed as well. I also have a few Cupcake Academy parties coming up in the next few weeks.
I was so excited to have the opportunity to attend an intensive baker's conference just before I begin my new job.
One of my favorites was the bagels. These came out beautifully! They were crispy and chewy and moist...and delicious.
We also made donuts. I love the twist on these.
This is Chef Jim, the instructor for the conference. He has years of experience and an extensive amount of knowledge in both the technique and science of baking. Here he demonstrates the cutting and rolling of croissants. Croissants are quite a process to make but so worth the effort. These were flaky, tender and oh so buttery!
These are two sizes of buns for sandwiches or burgers.
This is the dough for Pate A Choux. It is used to make cream puffs and eclairs. We tested out our technique on the scale first before trying it on the sheet pans.
Here they are before the cream filling is added.
Swans! A little fun with cream puffs. ;) Behind the swans is a loaf of rye bread. Yum!
These are called Bao buns. They can be filled with meat and veggies and are then, instead of baking, they are steamed.
I believe these buns are called Bier buns. This dough is different from the Bao buns dough. These are also filled with meat, veggies, cheese... and baked.
Practice makes perfect.
Fun with croissant dough.
Have you ever made Stromboli? So good!
We also made pies, babas, galettes, focaccia and more. I had a terrific time at the conference. I learned so much and made some great new friends. In the next couple of weeks I hope to share a few recipes with you here on the Ungourmet.
Have a nice weekend and thanks for stopping in!