My Intro to Baking and Pastry course began at the end of August, and ended mid-October. Each week we focused on different methods and techniques of classic French baking and pastry, and had assessments on what we learned and produce. Here are some photos of what I’ve made…
Week One: Tarts
Week Two: Galettes & Pie
Week Three: Cakes
Week Four: More Cakes!
Week Five: Choux (Cream Puffs & Eclairs)
Week Six: Puff Pastry, Scones & Muffins
Week 7: Boulangerie