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Friday, May 29, 2015

Culinary School - Session 115: Restaurant Day


Culinary School: Session 115 (05.27.15)

Restaurant Day



The beginning of the end...

All of the hard work and planning from the last week paid off, because the Restaurant Day service was a total success. All of the dishes came together fantastically well, and with the exception an unbalanced tray that sent a Pate a Choux Waffle Sundae crashing to the kitchen floor, the entire evening was without incident.

Now all that remains is the Final Practical Exam...

The final spans five days. It begins with a two hour written exam, testing the more technical aspects of the pastry curriculum (what is the exact temperature required to make Pate de Fruits?). 

Then comes the tricky part: 20 hours of production of various, randomly assigned pastries covered in the syllabus including Tarts, Puff Pastry, Pate a Choux, Viennoiserie, Chocolates, Petits Fours...

And no final would be complete without yet another showpiece. With the theme of "Famous Works of Art", each student must produce a display for all of their pastries.

While none of the items are particularly difficult, planning the timing for final baking and assembly will be a real challenge. No one wants to present stale Brioche, soggy Eclairs and a drooping showpiece!


The Final Pate a Choux Waffle Sundae



The final menu...

For a detailed description of each of the items, as well as notes on what went in to the development of each dish, check out this earlier post.

Pre-Dessert: Raspberry-Prosecco Granita

Main Desserts:
  • Pate a Choux Waffle Sundae
  • Apple Pie Cheese Cake
  • Chocolate Budino
  • Individual Coconut Cream Pie
  • Frozen Lemon Meringue
  • Strawberry Rhubarb Rice Pudding

Petits Fours:
  • S'more
  • Buttered Popcorn Macaron
  • Cherry Tartlet

Take Home: Rosemary Pine Nut Cracker Jacks

Restaurant Day Menu



- Restaurant Day -




Pate a Choux Waffle Sundae
     Chocolate Enrobed Banana Ice Cream, Hot Fudge, Peanut Butter Caramel, Candied Walnuts, Maple Bacon, Strawberry Whipped Cream

Check out the recipe for Pate a Choux Waffles.


Pate a Choux Waffle Sundae (Photo Credit: Jenny Kellerhals)


Apple Pie Cheese Cake
     Brown Butter Cake, Liquid Cheese Cake, Rum Apple Compote, Graham Crumble, Cheddar Lace Tuile


Apple Pie Cheese Cake


Chocolate Budino
     Chocolate Budino Cups, Chocolate Cake, Malted Milk Meringues, Espresso Glaze


Chocolate Budino


Individual Coconut Cream Pie
     Pineapple Compote, Lime Sherbet, Toasted Macadamia Nuts


Individual Coconut Cream Pie


Frozen Lemon Meringue
     Meringue Cups, Whipped Cream, Lemon Sherbet, White Chocolate Ice Cream, Blueberry Sauce


Frozen Lemon Meringue (Photo Credit: Jenny Kellerhals)


Strawberry Rhubarb Rice Pudding 
     Vanilla Bean Rice Pudding, Strawberry Sorbet, Rhubarb Compote, Rhubarb Tuile


Strawberry Rhubarb Rice Pudding


Petits Fours 
     S'more / Buttered Popcorn Macaron / Cherry Tartlet

Petits Fours: S'more, Buttered Popcorn Macaron and Cherry Tartlet


Next - Session 116: Final Exam Practical - Day 1


Previous - Session 114: Restaurant Day (Evaluation)


Take a look at the full syllabus




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