Practising for the Baking exam & Mother's Day

Hello Dears,

I hope You all right, and didn't get any flu like me during these extremely hot days. I can only wonder how I managed to get this, when every other normal people enjoyed the sun, and they got tanned and I got a cold instead... :( 

Anyway I am recovering, I have some days off from my trainee program, so I am at home, reading books, and when I feel a little bit better I am baking of course. I have my first baking exam next week, with 5 types of pastries. 

4 pastries with 1 dough

Hello Guys! 

Today I will show a fabulous, multifunctional dough, that we can use for dozens of pastries. Both for sweet and salty. 

And what's even better, this is the original recipe that most of the pastry shops use as well. I learnt it in the confectioner school, and the professional name is the"Blundel- dough " 

( You can read more about it in this post where I wrote about that course. )

The pastries that I show here are the mini versions of the original recipes, as I thought these are more edible in small sizes if you are serving them for guests. 

My boyfriend was amazed how quick I could present 4 really different pastries which tasted so good, and they looked nice as well.

 Finally, I could feel proud. :D (You know it's still hard to compete with his mother and grandmother in baking projects... I can thank this to my confectionery studies. :) ) 

Confectionery studies - 7th week

Hello! :)

Last week we studied a bunch of Puff pastries. It means, that the pastries has many layers when they baked. We can reach that, if we use folding Technics, and two different dough.

The main ingredients for the dough (in portions): 1 flour, 1 butter, 0.5 water, 1 tsp salt, 1 tsp vinegar.

Beigli

Hello Dears, 

I brought You a real Christmas treat, the walnut Beiglis, that is one of the most popular dessert here, in Hungary  in winter. 

The dough and the stuffing is the same as the Walnut crescents, the "Pozsonyi kifli" dough, just the way of rolling is different.

Let's see how...

Confectionery studies - 5th week

Hi Dears, 

Last week, it was a really busy course in school.

At the same time we learnt 6 different pastries to bake.

It can be tough to look each groups, while we are baking our own pastry in our group. Usually that's why I bake at home something else to learn at least 2 of them properly. :) 

This time we have baked mostly mid-morning, or afternoon pastries.

Come and check them out!

Walnut crescent ~ Pozsonyi kifli

Hi Dears, 

As I promised I brought this tasty walnut crescent recipe, that we learnt in school. 

The shining is not as beautiful as it was supposed to be. (It should be fragmented as the beiglis, you can reach it, if you lubricate the top of them with egg yolk a few times, and you should wait until it dries, then lubricate again. I didn't wait enough,because I baked them late in the evening, and I just couldn't wait. :D ) 

So, let's move on, I think they are still beauties. :)