Hello my dear readers,
How are you? How is your week?
Mine started with lots of high priority working tasks and little willingness.
Oh well, work is almost always like this.
But the amazing part is that Sunday I have started my first ever baking classes and it was awesome.
I was standing and baking for 8 continued hours but was so fulfilling.
Do what you like and you’ll not feel tired not even a second 😉
Was it worth it to register for these baking classes?
Absolutely worth it! The kitchen is awesome, filled with everything a baker can dream of and our pastry chef Al has lots of patience and guide us though each step.
In the first class we’ve learned the basics for sweet & savoury dough & crusts.
For the savoury we’ve done a quiche Lorraine and chicken pie 🥧 to lick your fingers and for the sweet, we’ve discovered how to make pate sucree and we’ve used it to make apple crumble tart with streusel and poached pear and almond tart.
Now, I’m not really new at making dough, but I never managed to find that perfect consistency. The ones that I did in this class were simply perfection for me.
I couldn’t believe that these were my creations 😍
Yep, very pleased with myself.
The second class was all about cookies.
We’ve learned different techniques and versions of how to make cookies: from piped cookies (almond spritz) to dropped cookies (chocolate mudslide & asian cashew cookies) and rolled cookies (checkerboard cookie & biscotti).
The almond spritz cookies are similar to crumbly butter cookies, the chocolate mudslide cookies are cookies crispy on the outside and soft and creamy in the middle loaded with chocolate and the asian cashew cookies are very crunchy cookies.
At home I usually make all my dough by hand or with a manual mixer but here I have used for the first time a Kitchen Aid.
Oh my, I need one at home 🤪 It makes your life so much easier in the kitchen.
That checkerboard cookies look amazing 🤩 Done all by myself, can you believe it?
And the biscotti, simply crunchy and loaded with pistachios, heaven.
Now of course, I was too busy baking than taking pictures but of course I’ll challenge myself to re-do them at home where I’ll have more time for step-by-step photos and recipes 😉
Easy to say that I cannot wait for the next class where will be all about cakes foaming with lots of cakes and frozen desserts. I don’t know for you, but Milk Honey Parfait with Salted Caramel & White Choc Mirror Glaze sounds absolutely divine and super difficult to make 🤪
We’ll see next time 😉
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Baking classes done at Palate Sensations Culinary School Singapore.
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