I left the first day of Morning Pastry Class at the Cambridge School of Culinary Arts really excited to return. Despite the class starting at 6:00 and being scheduled for around 3 or 4 hours, I didn’t leave until around 11pm. Adding to that, I had to drive out to my parents’ house to sleep for three hours before getting up to drive some family that was visiting to the airport and then go from there to my apartment and then back out to an early morning investor meeting for my company. Needless to say I was exhausted after the whirlwind of activity, but it was worth it. There was so much to learn and do in the class and it was a lot of fun. If there was one thing that I observed above all else, it was that people just don’t follow directions. It was very funny to have to see Chef Gomes save us from our selves. I wondered how our end products would turn out.
It was amazing to see how Chef Gomes worked with and transformed the dough.
These guys get real big once they have proofed!
The ends of the croissants were brought together on the sheet pan.
My classmates and I may have eaten some of the chocolate bars out of the box instead of putting them into the croissant dough. I’m expecting the bill any day now.
The bear claws are harder to get right than they look.
We made stars with the dough and filled them with pastry cream and apricots.
The croissants got much bigger when they proofed!
Using a razor blade, the chocolate croissants were scored for added texture.
The smell of butter and waiting for these suckers to bake was torture.
If waiting for the croissants to bake wasn’t bad enough, we had to wait for them to cool down. Some over eager students were willing to burn their mouths to sample the goods. I may have been one of them.
Things were just getting started with the first batch.
The picture says it all. These did not last.
Whoever was on dusting duty was quite generous with the powdered sugar.
If pounds of butter were not enough to cause serious health problems and weight gain, these elephant ears were like putting the final nail in the coffin. These were pretty much all butter and sugar.
Sadly I may never order cinnamon buns from a bakery again knowing that they will never be as good as these were.
If I had to guess, the brioche was the most healthy item on the menu.
The pictures tell the story better than I ever could. I left the class with two boxes filled with the most delicious pastry items I have ever had the fortune of eating. Breakfast, lunch and dinner for a week, I was happy.
I can see this class being an annual tradition.