Candyland

In Pastry class this week, I definitely felt like a little child in candyland. All the sugary sweets and desserts were in front of me, it was very hard to resist. Because we hadn't done a pastry class in about 2 weeks time (or even more!), we prepared 6 desserts all based the same way: Crème Caramel, Ile Flottante, Crème brûlée, Pot au Crème, and Mousse au Chocolat.

First, Chef showed us how to cook sugar and water to make caramel but also to make decorations out of crystallized sugar.


Before the sugar becomes colored, whisk it back and forth and let it cool.

After the sugar colors...

Crème Anglaise: light pouring custard used as a dessert cream or sauce (a mix of egg yolks, sugar, hot milk and vanilla extract). It acted as the base for many of the desserts. 


Crème Caramel: Flan or Caramel custard with a layer of soft caramel on top

Ile Flottante: A Meringue (Whipped egg whites and sugar) floating on a Crème Anglaise hence 'floating island'. 

Whipping the egg whites

Artsy decoration

Crème brûlée: A rich custard prepared topped with sugar for coloring.

Being torched

Carolina's interpretation with chocolate cigarettes...Punk Crème brûlée

Pot au Crème: creamy custard (here coffee-based)

Mousse au Chocolat: Chocolat mousse with chocolate cigarettes

Mmmm....

Making the cigarettes...letting the chocolate cool down and thicken

Tada...

Let's just say I was on a sugar high at the end of the day!