We finished with our Custards class last Friday. I have to say, I'm pretty excited to be done with it. Some of you may remember my previous rant on hating eggs with a passion few people even know they have. Well, had I still felt that way when I entered this class....well, lets just say dimensions would have imploded. I can't even begin to explain the number of cases of eggs we went through over the past weeks. The amount of poultry in general this school goes through must keep at least five chicken farms in business. It boggles the mind.
So! We had our final practical on Friday and I'm happy to say, despite some annoying classmates, it turned out well! I did a parody of the famous Black and White New York Cookie. I don't know where this idea came from, but it's done well. It's a fairly simple Chocolate and Vanilla Bavarian Cream Charlotte. The sponge was adjusted to have more of a shortbread flavor, as the cookie does. I used brown sugar for part of the recipe and folded in 2 ounces of butter to give it an additional creaminess. It turned out really nicely. The presentation was fun as well. I just made a chocolate sauce for the bottom and spread the top with white and dark melted chocolate. I was very pleased with the end product. My instructor was as well, because I got 100%! Woo! A good ending to a slightly discomforting lesson involving being elbow deep in egg yolks every morning!
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