Yes again truffles.
We had to decide what we wanted to make and I wanted to make hollow chocolate figures.
Sadly my class didn’t care and just grabbed the easiest for themselves.
So they made hollow figures and full chocolate letters. (to easy)
So a friend of mine and I both made truffles with vanilla in it, and made praline filled letters and chocolate bonbons.
Then they started to complain we should hurry up and clean since they were already done. Eventhough we only took a 5 minute break instead of 15 like they did.
But we didn’t get disturbed by them that easily since we got the best truffles.
And a lot of them as well! (even the teacher sneaked out a few)
But besides making stuff at school.
I also follow some blogs.
Mostly food related :P, but just take a look maybe you find them just as interesting.
Maggie’sOneButtKitchen (currently not updating since the kitchen is under construction)
More are under the page: Links
And I still need to put some of these dear bloggers underneath it, since I really think they deserve the attention.
That and they have good recipes.
Super glad right now!
Well I’ve made chocolate treats at school. ^^
Chocolate truffles and chocolate bonbons.
It is fun to make, but it takes a lot more time to make the interior than the actual chocolate bonbons.
We don’t have a lot of choices for the shape at school and this just so happened to be left.
This one was filled with instant coffee and hazelnut pâte.
(I did taste test in between with the pure coffee and hazelnut pâte, which stunned my tongue for several minutes, so I had to search for victims who could say if there should be more hazelnut in it or not)
In the end I did get the right amount so that none overruled each other. 😛
It is a creme filling btw
And we also made truffles!!
The hardest part was getting them through the chocolate, without letting the creme get soft, and without a too thick layer of chocolate around them.
The first batch of chocolate was too much tempered so it got quicker solid than we could throw in the creme.
The second batch of chocolate was tempered too little so the chocolate didn’t get solid enough resulting in a lot truffles on the plate with cocoa/powdered sugar that couldn’t be picked up quickly.
I learned a lot though.
We even got to spout chocolate letters!
That was actually quite easy as well. And my class had to make an order of 35 letters with 8 persons to spout chocolate.
It resulted in some extra chocolate letters. Luckily chocolate can stay good for quite a long time, while it is conditioned in the right way of course.
Next week we are going to focus on meringue. (Maybe I’m even allowed to make my chocolate – peppermint ones ^^)
Filed under etc., School, Sweet
So the contest I participated in was a small part of the actual contest.
Designing a cake was just for letting the young bakers see what they can achieve and what they could do in the future.
To inspire them and not let them be afraid to participate the bigger contest.
The contest that it was all about, was the Goudengard itself.
The contestants needed to make an edible showpiece (only edible things allowed), 2 sorts of bonbons, 3 sorts of teacookies (those you eat after you had your meal and end it with a coffee/tea) and 3 marzipan figures. Ow and they had to make a dessert cake as well!
Some could be made beforehand like the showpiece itself and the marzipan figures.
And it was amazing how many different themes there were and what was set up.
One of the pieces neatly organized
The 1st prize winner
Sometimes they speak for themselves
It was absolutely amazing to see all 8 contestants pieces. They worked 7 hours with just a few breaks to set it up and make what they had to make.
I think I want to do this next year since I’m getting a hang of going to contests, but I will be 23 next year which means I’m not allowed for the talents contest, but I will be allowed for the Goudengard. (means Golden Whisk in dutch btw.)
I’m already getting ideas for the showpiece and flavours. But my mind kind of got stuck with the songs of Queen and now the draft is a bit based on it. (a tree stump where white orchids grow and branches with all kinds of colourful flowers since they inspire people and had a great influence):P
Don’t know if that will be my final draft, but I still have a full year to go and think about it. I only hope I don’t make it last-minute work.
Well I had a fine day of work behind me.
I got to make a few strawberry pies, biscuit (even got to set the oven myself :D), fruit pies and then the special ones needed to be done.
I got to make a whipped cream fruit cake filled with of course whipped cream and custard!
On top I had to place the fruit which went better than I thought.
But then I had to make something I never heard of.
It was called the Tart Maison.
I really was clueless what to do. 1. I never made it, 2. I don’t know what it was made off and 3. I never heard of it until now.
It looked really awesome when finished! Don’t you think?
Made from puff pastry shell bottom, custard, fruits, a grid from choux pastry, whipped cream, and top decoration is thin almond slices mixed with something. (I don’t know what but it looks crumbly and smells good)
I should have made a picture of the whipped cream fruit cake I made! D: It looked great.
But I don’t know what I had today but 2 times I let a full plastic container with fruit fall on the ground and a baking tray.
At least I did not let a fully made cake, that also had been divided, fall on the ground like I once did when I just started.
It still is sometimes hard to pick up a pie with a cake cardboard that bends easily with my small hands, compared to the pie/ cake size.
Think I’m going to draw the cakes and pies I see coming by.
There are so many I don’t know and so many that aren’t made because it either is too heavy, too much work or too hard to divide.