Week 2 B & P Recap

“yeah I’m back… back again… Lizzy’s back… tell a friend!!” ๐Ÿ™‚

Back with MORE recipes and fun tips for in the kitchen directly from the CCA ย (california culinary academy)! … and Chef Mary Coe!

So.. so far I have told you about a few different items that I have done in the past week of intro to B & P.
1. 1st week part 1
2. 1st week part 2
3. 1st week part 3

…. I have some good news first…..
* One more thing I can slap on the good ol’ resume *

….moving on….

Over the past week we have done all sorts of recipes… starting with Muffins!!

We made 2 different muffin recipes
1. Batter Method Recipe

2. Creaming Method Recipe

…. YUM!! 3/3 on both Muffins!!


Next Up….
Coffee Crumb Cake… (w/ streusal)

**This recipe makes 4, 9-10 inch cakes**

*** I also put some frozen blueberries (2/3 c) in between the layers of batter***

Streusal Topping



Few!! Are you still with me?
I have 1 more to tell you about.. and it has something to do with these little guys!

The dough for all of those little guys is called…

Pate A Choux – (Pattay shoe)

With the Pate a Choux Dough… I made 5 different items…

1. Eclairs – filled with chocolate pastry cream, creme chantilly (whipped cream) and has a chocolate glaze.

2. Swans – filled with a raspberry marmalade strip down the middle and a raspberry creme chantilly. Topped with powdered sugar.

These were a challenge!! ๐Ÿ™‚ Especially the necks!!

3. Paris Breast – praline pastry cream, creme chantilly and powdered sugar on top.
Sorry for the bad pic!!

4. Cream Puff – Regular pastry cream with Creme Chantilly and powdered sugar on top.

Recipes for the Pastry Cream and Creme Chantilly ( whipped cream)

Homemade Whipped Cream
2 cups cream
2-3 tbsp of powdered sugar

*Whip till sturdy peaks*

And that is another day in the life of Mwa!!

This upcoming week I am making pies, pies,pies,tarts and more pies!! ๐Ÿ™‚
I have some great dough recipes coming your way this week! If you want them sooner for thanksgiving, feel free to ask! ๐Ÿ™‚

Happy Monday!!