So, I might just be on a sugar high…but viennoiserie might just be the greatest invention ever introduced to this planet. I know that in my last post I was moaning and groaning about how strict my chef was, and believe me that had not changed one iota, however I have fallen irrevocably in love with the amazing baked goods that I am now able to produce if my heart so desires (which it does, always).

 

 

 

 

 

 

 

 

 

 

My obsession with croissants, danish, sweet rolls etc is nothing new, but the plethora of sweets that we produced this week certainly encouraged the increase of my affection for viennoiserie and its many glorious products. This week in class we made all type of enriched doughs (which means butter, sugar, and more butter) and sweet dough concoctions (which basically means asking “what can I put inside of a delicious dough..oh right, anything I want.”)

 

 

 

 

 

 

 

 

 

 

I probably don’t have to verbalize my excitement, because you can see it in my writing, but I could hardly wait till the end of the day when we got to sample all of the products we made…for educational purposes or course. Taste wise, the brioche doughnut with pastry cream and dusted in powdered sugar, pictured above, might have been the best thing I’ve eaten in awhile and I don’t even truly enjoy pastry cream. However, visually my beautiful ‘sun’ coffee cake/cinnamon roll creation was the winner, no question.  Anywho, I have my final on Monday…please wish me luck, I’m still scared silly of my teacher even if at the same time I really like the guy.