Pro Baking 1 series at the New School of Cooking in Culver City (Los Angeles) this fall/winter.
During Class #2, we made three custards as well as learn about dairy. As a lactose-intolerant person, it was an interesting and yet sad lecture...all that stuff I shouldn't eat. Sigh.
Did you know? Heavy cream is 37-40% fat, but there isn't standard percentage. Manufactured cream is 40% butter fat (that is what we use in class).
Since I've never worked in a bakery or restaurant, I really like the aspects of the lecture when the instructor lets us know how "it is done" in bakeries and restaurants.
I also learned that it is less about the recipe...and more about the technique and ingredients. The difference between using excellent butter (she suggests Plugra butter) and just regular butter is great. Now, when I taste something delicious, I'm going to ask not just for the recipe, but for a listing of what brands of ingredients are used. You can use the Toll House recipe to make chocolate chip cookies, but the result will be different if you use Plugra butter or high quality chips.
As I mentioned before, in this class, we make each recipe individually! I'm a hands-on learner so this is fantastic. It is also soooo much fun; reminds me of art class in elementary school. Here is a recap of two items we made; first up, Bread Pudding!
We used challah bread (I soooo love challah bread!!) and a crazy amount of dairy: 2 cups manufactured cream and 1 cup whole milk. A bit of orange zest, pecans and rum soaked raisins were also added.
Because our class is only 4 hours and it is best to refrigerate these for 6 hour minimum, they weren't perfectly cold, but my very small bite was yummy. I just love the burnt sugar on top too.
We also made Chocolate Pudding but I didn't get any photos of that. According to my friend who was the recipient of this dairy dessert...it was delicious.
Next week - Cream puffs! Whoo hoo!
P.S. I'm a little behind...will announce the winner of my birthday giveaway later today or tomorrow! - mary