So, my partner didn't make it to class. I thought maybe he just missed the bus, but he missed Wednesday's lecture too so maybe he was out sick? At any rate, I hope everything is okay with him. I thought I was going to have to do things myself which would have been totally fine with me, but my previous partner (the one that rocked) had been out the week before and didn't have a partner so he got partnered up with me. So, as you could guess, everything ran very smoothly.
The cool thing about Lemon Bouche's is that even though they are kind of difficult, anyone could make them at home with pre-made puff dough bought at the store. Now, they won't puff up as much as a home-made dough would, but they will still turn out pretty good. I wanted to take pictures of the steps in class but since you really have to work fast, there was no time.
First you have to roll out your dough to 2.5 mm. Luckily we have a sheeter in the bakery so it goes a lot faster. After it is rolled out, you cut it in half and then throw it in the freezer. Once it is frozen (happens pretty fast because it is so thin), you take it out and mark the cuts with a cutter and then use a smaller cutter to cut out center holes. Because it was so hot, we had to freeze it again before stacking. Once it was frozen again, we egg washed the second piece and placed the piece with the holes in it (and markings for the big cuts) on top. Then you use the markings to actually cut the pieces out just like cookies. You end up with little shapes with another shape on top of it with a hole cut in only the top part. So, you are sort of making a cup. I hope that makes sense!
So, we baked the puff shells and made the lemon curd. Oh that lemon curd! SO YUM!! It is similar to what would be in a lemon bar, but more liquidy. When the shells are baked you let them cool slighlty, shake some powdered sugar on top, and then fill with the lemon curd. Oh that proved to be a mess since I thought after chilling the lemon curd it would be thicker. haha I actually put a big pastry tip in a bag that was about the size of the hole thinking that would work perfect. Not so much. Lemon curd is a lot runnier than I thought so I just made a mess. The shells got filled okay, but my partner rescued me but grabbing a pastry bag and just cutting the tip of it and using that. It worked so much better! Definitely a better choice.
In the end, they looked great. I was really proud. Plus they tasted great! haha The whole class produced some yummy items that night. (I have those pics on my facebook for those of you that are my facebook friends). The class as a whole also made Palmiers (YUM!), Fruit Strips, Apple Turnovers, and Napoleons. Everyone did a pretty good job. Below is a picture of my (and my partner's) Lemon Bouche'.
Next week is midterms! We have to make 5 Bouche' shells from pre-made dough (easy for me since I did them this week), chocolate mousse (which I will be making this weekend to practice), and buttercream. Then we will have to pipe a 12" shell border and 5 rosettes with the buttercream. I am confident with the shell border but i guess I should practice the rosettes this weekend. :-) Then we get to fill our Bouche' with the chocolate mousse we made. YUM!
Lets just hope the drama is kept to a minimum during the midterm because even though our lab rocks when it comes to what we do, there seems to be a lot of drama and it is rediculous! Sometimes I want to just slap people into reality and make them realize they are acting like immature, rude jerks. Hmmm....maybe I just will..... ;-)