Pictures from the final week of Advanced Techniques in Baking: Sauces and Review (yes, I’m finally finished with the pictures from the class which ended more than a couple of weeks ago)
As a group, we made Saint-Honores (pictured bottom right), which I can’t even remember how to pronounce. I happily volunteered to work on the Pate a Choux, which I loved making in my very first baking class and piped out a whole army of little guys (top left picture).
The Saint-Honores we made involved Pate Sable (or Quick Puff Pastry), Pate a Choux, Mousseline Pastry Cream and Caramel. I loooovvved watching the caramel change colors, I think it’s so beautiful. While pretty interesting looking, I found the Saint-Honores difficult to eat when put together, but enjoyed lots of tasting throughout the process.
