The Dough Roller

I used to sell pies for Thanksgiving, but I do not have enough time now to sell them because of work and school, but here is a little picture of how i advertised. 

Pokeball cake is one of my favorites!

Chocolate mousse tarts topped with chocolate ganache, almonds, and chocolate straw.

Chocolate covered strawberries. These were made everyday for the bake shop in the casino resort.

Chocolate modeled skulls, dusted with gold. 

This is a pumpkin cheesecake with a ginger caramel sauce, candied nuts, gingersnap cinnamon soil, cinnamon tuile cookies, and a sugar cage. This plate was not my favorite, but it is a little different. Sure tasted great! Mmmm I love cheesecake, especially pumpkin!

Plated desserts was a challenging class because you really have to focus on how to plate the dessert. The components needed for a plated dessert are a main dessert, obviously, a crunch aspect, sauce, garnish and it is important to play with shapes and height. 

This dessert is a creme caramel with a raspberry coulis (sauce), sugar stick, fresh raspberries, tuile cookie, and a little bourbon caramel. The powdered sugar helps add a little ‘pop’.

This lab was all about creating and decorating entremets, which is a multi-layered mousse based dessert that is filled with different complimentary flavors and textures. I think these are a whole lot of fun to bake and play around with. 

The entremet above is a chocolate entremet. It is filled with chocolate mousse, a chocolate mousse insert, chocolate cake, and topped with a chocolate ganache and garnishes. All of the entremets we made there was always a single sized serving one that accompanied the big one. 

It has been awhile since I have posted, but I never even posted my work from my baking labs from my sophomore year of college (now finishing up senior year)

The pictures above are a wedding cake I did for my practical for my specialty cakes class. This was timed and I wanted to color the roses and the leaves, but time did not allow me to do that.

These are something I wouldn't try at home, unless you have a sheeter! Or you could do it by hand which needs patience. Although, extremely good, Pillsbury croissants in the tube are as still pretty good and WAY easier.

The dough getting folded and put into the sheeter for lamination.

A picture of cutting the croissants, but this is really the way to cut chocolate croissants. 

I do not have much for this, but i really liked the way they looked. You can use any Kaiser dough recipe.

After they are ready and shaped, before they go ingot he oven you press them with a Kaiser roll shape or what works really nicely is depending on what kind of plastic wrap you use, when the carton is empty, the end of the wheel gives the rolls a nice shape. Like a sunflower!

Then, get a damp towel or rag and if you want seeds, get a container of seeds. You want to put the rolls on the dampened towel so the seeds stick.