Fundamentals, Day 6

1. We baked disks of pie dough, with cinnamon sugar on them. They were like thin little cookies.
2. We roasted. pineapple with butter and brown sugar. We used these later that day.
3. We poached pears in 6 different flavored liquids (saffron, cinnamon, grenadine, red wine, vanilla, etc.). We refrigerated them for the next day.
4. We made a very stiff pastry cream. We refrigerated it, then made diplomats cream (50 percent pastry cream, 50 percent whipped cream). We kept this for the next day.
5. We piped filagrees out of tempered chocolate. These can be peeled off the parchment paper and stood up.
6. Finally we put all of the components into a platter dessert. Pie dough disk, pineapple, ice cream, and chocolate filigree. We took these upstairs and gave them to the culinary students. We also delivered the carrot cakes with cream cheese icing from the day before.