Saturday was a macaroons type of day. The caramel that Kristen made served as the filled for the macaroons featured in the pictures. Friday and Saturday I focused on relearning how to measure ingredients. At the patisserie, we use digital scales to measure our ingredients instead of using cups and such (sometimes we use those but mostly we stick to the scales). I’m finally getting the hang of it which is awesome!
It’s also exciting that I’m learning to use the different equipment too, like the electric whisker. I found out that whisking heavy cream can make butter though so a word of caution to all my followers and those who are reading this.
So Friday and Saturday I helped to make sour cream pound cake and devil’s food cake for petit fours. I also helped to make pastry cream.. when making pastry cream, always go the low and slow route, constantly stirring the mixture of cornstarch, sugar, eggs, milk and vanilla or else you will get a lumpy mess. :)