Fundamentals, Day 5

1. Knife cuts on potatoes and carrots.
2. Chocolate piping.

3. Cream cheese icing, use with our carrot cakes.
4. We cut out rounds of cake, and topped each with piped icing. Not the prettiest dessert, but we were mostly worried about the techniques to make them.
5. We made creme anglais, as a vanilla ice cream base. Creme anglais on it's own as a a sauce is not very good. It tastes like thin custard (obviously!).
6. We spun the creme anglais into ice cream, which is quite good. I don't know why it tastes so different, but it does. Probably because we used really good vanilla beans, which you could only really taste once it was that cold.
7. We learned how to temper chocolate, which just takes a lot of patience and stirring to get right.


Here is another sophmore cake, tropical fruits and rum.