I haven't written
anything for a long long while, and actually wasn't planning on either. I can't
believe that a year has passed since I started working!
It's been a crazy year, and I think it's just about to get a little crazier. I am a student again :D
Decided I needed to YOLO
a little and listen to the little voice at the back of my mind. After all, one
of the things I learnt in psychology class was that people regret not having
done something more than the things they did.
Long story short, I
enrolled in the patissier course at L'ecole Vantan! :D Will be getting my student
pass in the next couple of weeks. Apparently we need the student pass to show
the police that we aren't crazy people carrying knives on the street
hahaha.
I was so glad to find a school compatible with my working schedule! We are also apparently the last batch of weekly-course students
so I was pretty lucky I signed up in time! (had the entrance interview a week
after the course started lol)
So now this blog will be
used for me to write notes of my classes and recipes :3 Here we go!
We baked 3 types of
cookies for our first lesson:
★Boule de neige
★Diamants Chocolat
★Sablés à la poche
Since the language of
trade was French, our recipes would be in french, said our teacher. Me when I saw the whiteboard: fml why didn't I take french in uni?
I am having trouble
remembering the name of each cookie already!
★Boule de neige (Snowball
Cookies)
Cookie dough
|
160c/130c 20min
| |
Beurre
|
Butter
|
50g
|
Beurre fermente
|
Cultured butter
|
50g
|
Sel
|
Salt
|
1g
|
Sucre glace
|
Icing sugar
|
40g
|
Poudre noisette
|
Hazelnut powder
|
10g
|
Poudre d’amande
|
Almond powder
|
50g
|
Farine
|
Cake flour
|
110g
|
Vanille en poudre
|
Vanilla powder
|
0.2g
|
Finishing
| ||
Sucre glace
|
Icing sugar
|
2. Sift together hazelnut powder, almond powder and cake flour. Some bits of almond will not go through the sieve but include them anyway. Sift together icing sugar/salt if needed.
3. Soften butter with spatula.
4. Add in icing sugar and salt and combine pressing butter against the bowl so as to incorporate as little air as possible. Too much air will make the cookie cake-like
(really? I have seen many recipes asking to cream butter and sugar until pale and fluffy…)
5. Dump all the other dry ingredients into the bowl and mix well. (change from spatula to card in the middle so it’s easier to mix)
6. Mixing tip: squish the dough down, then scoop from the bottom and flip it around. Repeat. Dont forget to scrape.
7. Stop mixing when all the flour has been incorporated and the dough looks like gelato (that’s what it looked like to me!)
8. Wrap, flatten and let rest in the fridge till it’s hardened (20min)
9. Take out from the fridge and roll into 3 rods (about 103g each). Length of each piece should be about both palms put together. Cut into 12 pieces each (haIve, halve, third), roll them into a ball and pop them into the oven for about 20 minutes.
10. Take out from the oven and let it cool completely. Then roll them in confectioner's sugar and serve! (If the cookies don't cool, the sugar is gonna melt and form a glaze instead)
**********************************************
★Diamants Chocolat
(chocolate diamonds)
Dough
|
160c/130c 20min
|
|
Beurre
|
Butter
|
89g
|
Sucre
|
Granulated sugar
|
36g
|
Sel
|
Salt
|
0.3g
|
Oeufs
|
Eggs
|
10g
|
Farine
|
Flour
|
86g
|
Cacao en poudre
|
Cocoa powder
|
12g
|
Poudre d’amande
|
Almond powder
|
10g
|
Finishing
|
||
Sucre
|
Granulated sugar
|
1. Soften butter with spatula
2. Combine in sugar and salt, then add in egg in 3 additions
3. When the egg has been well combined, dump in all dry ingredients and mix until combined.
4. Switch from spatula to card as the dough gets quite tough. Mix by pressing the dough down and scooping from the bottom and flipping. Always scrape the side of the bowl to make sure everything is being incorporated.
5. Stop when all the flour has just been combined. Overmixing will make the cookie tough.
6. Wrap it up in some cling film and let it rest in the refrigerator for 15-20 min.
7. Take the dough out and work it a bit, then roll into 2 rods of the same length and width. Prevent the dough from sticking to the work top by sprinkling some flour on worktop before rolling.
8. Finish rolling by using placing a tray on top of both rods and rolling to ensure you get an even roll. Make sure you roll evenly or there will be air pockets inside!
9. Wrap each rod up with a piece of baking paper (smooth side inside) and let chill in freezer for 15-20 min until firm
10. Prepare a tray filled with sugar :D
11. Remove chilled dough from freezer. Roll the rods on a clean damp towel and then roll it through the tray so the sugar is evenly coated on the rod.
12. Cut the rod into 1cm thick pieces(we used a ruler), arrange on a baking tray and bake for 15-20 min!
13. Check for done-ness by gently pressing into the center of the cookie. Cookie should be firm (not hard!)
**********************************************
★Sablés à la poche
(Shortbread cookies?)
Dough
|
160c/130c 20min
| |
Beurre
|
Butter
|
90g
|
Sucre
|
Granulated sugar
|
30g
|
Crème 40%
|
Fresh cream (40%)
|
16g
|
Blanc d’oefs
|
Egg whites
|
16g
|
Farine
|
Cake flour
|
100g
|
Poudre en vanilla
|
Vanilla powder
|
1g
|
2. Soften butter with spatula.
3. Add in granulated sugar and mix until well combined.
4. Add in egg whites in 3 additions and mix until well combined.
(It’s a little hard to mix in egg whites into this mixture, so squish down hard, scoop and flip and repeat)
5. Work in cream in the same way until combined.
6. Dump in flour and vanilla powder and mix until flour is all incorporated.*no need to switch to card as this dough is quite soft.
7. Cover the bowl with cling wrap and let it rest for about 20min.
8. Transfer dough into piping bag and pipe using a star tip.
9. Bake for 15-20 min until edges are golden brown.
**********************************************
What could be better than going home with a bag full of freshly baked cookies? : D
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