Thursday, August 18, 2011 at 06:41PM
This week was my last class in George Brown's Pastry and Baking Arts class. For the past 12 weeks, I've expanded my repertoire with cakes, pastries, breads, and desserts. For our last class, we did a few variations on classic Strawberry Shortcake - made with vanilla genoise, strawberry and whipped cream filling, and chocolate garnishes. One of my favourite classes was choux paste - an entirely new skill for me. It takes a small amount of work to create amazing looking eclairs like the swan eclair below.
We were taught by Chef Martial Ribreau, who is particularly brilliant with breads, rolls and baguettes. If you ever have the chance, pick up a loaf of his bread from Petit Thuet in Toronto. He was also kind enough to help me with my macarons.
With that class under my belt I'm looking forward to focusing on my cake decorating skills through a few more classes at Bonnie Gordon's College this fall. I'm really excited about "Decorating with Chocolate" - how could you go wrong with chocolate!