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👩🏿‍🍳How to Make👩🏿‍🍳:Phyllo Apple Strudel

1.Measure out your Ingredients

2. Evenly slice up the apples, then add them into a bowl with raisins

3. Then add in lemon juice, sugar, cinnamon & cornstarch into the bowl with apples & raisins 

4. Then mixed until all the apples are coated

5. Pull out the phyllo dough,

6. Then brush in-between layers of Phyllo dough with clarified butter until 10 layers are completed

7. Add the apple filling inside & then roll up the strudel then brush with clarified butter ,& sprinkle with sugar. Then bake in oven at 400 degrees, for about 30-35 minutes .

Ta-Da thats how you make Phyllo Apple Strudel

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👩🏿‍🍳How to Make👩🏿‍🍳: Berry Cobbler

1.Measure out your Ingredients

2.  All the dry ingredients & put the small cut up pieces of butter in a bowl &  the rubbing method 

3. Once fully incorporated make a well in the middle & then add in wet ingredients 

4. Mix until fully incorporated

5. Once mixed put the dough on a  lightly floured surface & roll out the dough to  ¼- ½ inch thin in width

6. Then cover & freeze until needed

7. Put  the sugar/cornstarch mix, water, cinnamon & frozen berries in a pot

8. Bring to a boil until slightly thickened & stir continuously

9.Once slightly thicken take off from the heat & fold in fresh blueberries

10. Add in the berry’s into dishes

11. Once dished out take the dough out of the freezer then cut out tiny circle using a  #3 cutting circle & lay on top of the berry’s

12. Then bake at 400 degrees F  in the oven for about 15 minutes or until filling is bubbling and crust is golden brown.

Ta-Da thats how you make Berry Cobbler

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👩🏿‍🍳How to Make👩🏿‍🍳:  Banana’s Foster

1.Measure out your Ingredients

2. Cut Banana at at bias

3. Put the bananas with the lime juice

4. Heat & incorporate  the butter & sugar

5. When the sauce gets thick, add in the liqueur

6. Then add in the bananas  until they are coated and cooked ( however don’t over cook)

7. Once cooked, take the pan off the heat & then add in the rum 

8. Then flambe & plate with crepes

Ta-Da thats how you make Banana’s Foster

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👩🏿‍🍳How to Make👩🏿‍🍳: Crepe Suzette Sauce

1. Heat up citrus juices with sugar

2. Once the sugar is dissolved add in liqueur & zests 

3. Then reduce the glaze, & remove from heat to add in the butter

4. The add rum to the hot pan & flambe & add an orange segment as a final touch.

Ta-Da thats how you make Crepe Suzette Sauce 

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👩🏿‍🍳How to Make👩🏿‍🍳:Crepe Batter

1. Measure out your Ingredients & put all the dry ingredient together & wet ingredients together

2. With a Burr mixer, mix  wet ingredients

3. Add butter to the wet ingredients  & burr mix completely 

4. Slowly incorporate and whisk the wet ingredients with the dry & whisk until there is no lumps 

5.When it’s  fully incorporated, rest the batter for 30 mins or over night.

Ta-Da thats how you make Crepe Batter

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👩🏿‍🍳How to Make👩🏿‍🍳: Tuile Paste

1.Measure out your Ingredients 

2. Bring��your egg whites to room temperature

3. While your getting your egg whites to room temperature, In a Kitchen Aid Mixer,  cream together butter ,sugar & honey

4.  Slowly add in the egg whites with the creamed butter ,sugar & honey

Ta-Da that’s how you make tuile paste 

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🍨Production:Day 8🍨

Today’s Class Objectives: There was no Class Objective Today

💫Today’s Production💫: Apple Strudel filling w/ Phyllo , Apple Cranberry Crumble

📝Practical Production📝: French Vanilla Modern Ice cream base, Crepe Batter, Souffle Glace  

Ingredients: Apple Strudel filling w/ Phyllo French Vanilla Ice cream,Caramel sauce

🎭My Performance🎭: In today’s performance in class, I would give myself a 4 out of 10 because either my eggs or the cream for the Souffle Glace wasn't whipped enough, so it didn't have the right consistency as it usually has and my ice cream didn't come out as it should. I won't lie; I was highly upset with my self with how today went. I felt like I was begin rushed, so I feel like I made more mistake form that as well but I know things will be different for Monday as I learned from my mistakes Today & I won't be as nervous as I was today.

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🍨Production:Day 7🍨

Today’s Class Objectives: There was no Class Objective Today

💫Today’s Production💫: Souffle Glace, Apple Cranberry Crumble, Buttermilk Cobbler Biscuits, Berry Cobbler, Chantilly cream

Ingredients: Cobbler Biscuits, Berry Cobbler,French Vanilla Ice cream,Caramel sauce 

Ingrediants: Apple Cranberry Crumble, Vanilla Ice cream,Caramel sauce

🎭My Performance🎭: In today’s performance in class, I would give myself a 10 out of 10 because my plating & quenelles skills have majorly improved.  I also majorly improved on making a game plan and keeping an organized and sanitary area. However, I'm very nervous about my final tomorrow. However I have to stay positive & to continue to heighten my skills.

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🍨Production:Day 6🍨

Today’s Class Objectives: Today in class, our objectives for the day were to figure out why we flambe desserts & understand what type of spirits are typically used in flambeed desserts & when they should be added. We are also figuring out how to establish the purpose of reducing the sauce in flambeed desserts, & also listing some primary considerations when plating flambeed desserts & why. 

Towards the end of class, I learned that we flambe desserts to burn off the alcohol added in the dessert, but it also intensifies the flavor of the dessert from the alcohol into the food. However, high proof alcohol is used in flambeed desserts which are usually added when the pan is removed from the heat but also while the sauce still remains hot. As well as reducing the sauce in a flambeed dessert helps to concentrate the flavor and viscosity of the sauce. Some primary things to pay attention to when plating a flambeed dessert is to have your everything in place (mise en place) already at your clean station for safety reasons. It also helps you to be organized and can locate where everything is,to prevent you from stopping to find something for your dish or potentially ruin the dish.

💫Today’s Production💫: Crepes/  Bananas Foster, Granita (Flavor: Coffee & spice), Bombe Glace(Flavor:Mango) ,Souffle Glace

Ingredients: Souffle Glace, Lemon segment, Chantilly cream,Tuile paste

Ingredients: Bombe Glace ( Flavor: Mango) , Baked Italian Meringue

Ingredients:Granita (Flavor: Coffee & spice),Vanilla bean,Tuile paste

Ingredients: Crepes w/ Bananas Foster, Chocolate gelato

🎭My Performance🎭: In today’s performance in class, I would give myself a 10 out of 10 because I feel like I have enhanced my quenelles & crepes skills. I was also working on not using so many dished to measure out one dish. I also like how my partner & I have been finishing things at a fast pace as well. Overall I believe that today was a successful day.

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🍨Production:Day 5🍨

Today’s Class Objectives: Today in class, our objectives for the day were differentiate the two different methods for testing sugar density in a sorbet base, understanding what the correct amount of sugar content should be in a sorbet, & distinguish the difference between a sherbet, sorbet, spoom & granita, while explaining the effects of too much or too little sugar in a sorbet.

Towards the end of class, we learned that there are two different methods for testing sugar density in sorbet & they are through a hydrometer &  refractometer. However, sorbet should have a sugar content of 22 to 26 Brix, & 14 to 16 Baume. However, Sherbet is a sorbet with 1% dairy added to it. Spoom is ice with Italian meringue added. Finally, too much sugar in a sorbet can cause separation, make the texture too soft & sticky, and create the sorbet to be very sweet. Too little sugar in a sorbet will cause it to be tough & coarse in texture and very crumbly to touch and handle.

💫Today’s Production💫: Crepes Suzette, Modern French Ice cream,  Sorbet/Sherbet (Flavors: Mango, Passion fruit & Coconut), & Continuation of Bombe Glaces.

Ingredients:( Crepes & Crepes Suzette sauces, oranges)

🎭My Performance🎭( On a scale of 1-10) In today’s performance in class, I would give myself an 8 out of 10 because we were a little unorganized will our tools spread out on our workspace. Even though we had a small hiccup with the sorbet recipe, we made it work, & our sorbet came out creamy and smooth, & the same goes for our french ice cream & my plating skills were tremendous & overall I believe that today was a successful day.

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🍨Production: Day 4🍨

Today’s Class Objectives: Today in class, our objectives for the day were to know what are “still frozen” desserts,  the three main components of still- frozen desserts, & what a meringue is & the three main types, also knowing what each kind of meringue is best used for & why sugar is a critical ingredient in a meringue.

Towards the end of class, we learned that a still-frozen dessert is a dessert that has air incorporated into it before freezing. While the three main components of still-frozen desserts are generally made from custards or mousses but they are not churned. The three types of meringues are French/Common, Italian, & Swiss meringues. French/Common meringues are usually best for baked items, While the Swiss meringues are usually for finishing off pieces, & Italian meringues are usually for mousses or parfaits. The reason why sugar is a critical ingredient in meringues is that sugar helps stabilize proteins in the eggs or egg whites.

💫Today’s Production💫: Italian Meringue, Granita (Coffee & Spice), Souffle, Finished Baked Alaska Products, & Started the Ice cream bomb.

Ingredients: Finished Bake Alaska, American ice cream, Jelly Roll sponge,Italian Meringue 

Ingredients: Finished Bake Alaska, American ice cream, Jelly Roll sponge,Italian Meringue

🎭My Performance🎭: In today’s performance in class, I would give myself an out of 10 because Everything as organized, labeled& we were cleaning as we were going. My partner & I  also made a game plan before starting the splitting thing up jobs. However, I still need to work on not using so many dished to measure out one dish. However, Today was a very successful day, & I cannot wait until Monday.

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🍨Production: Day 3🍨

Today’s Class Objectives:  In Class today we were to find out what happened during the churring process while clarifying on the meaning of overrun, knowing what factors impact overrun, what hardening & aging is & explaining it & understand how sugar and alcohol affect frozen desserts.

Towards the end of class, we learned that during the churning process, air is incorporated while freezing of the product occurs helping the product come together. The definition of overrun is the percent increase in volume more significant than the amount of the ice cream base. However, the factors that impact overrun are the amount of base in the machine is the speed of the dasher & are how long you leave the base in the machine. Even Though, hardening is the process of putting the mix into the blast chiller & then the freezer to harden properly which makes sure no additional molecules in the ice cream melt. Aging only allows the base to mature overnight, which will enable stabilizers to thoroughly hydrate & proteins to fully absorb moisture as much as possible While the common similarity of sugar & alcohol in frozen desserts is that they are both anti-freezing agents which keep the ice cream base from being able to harden or freeze.

💫Today’s Production💫: Finished & prepared American ice cream, Tuile paste, Frozen yogurt base, Jelly Roll sponge, Chantilly cream & Finished Prepared French Ice cream

Ingredients: (Finished Prepared French Ice cream,Tuile paste, peanuts, Chantilly cream, Bananana) 

Ingredients:(Finished Prepared French Ice cream,Tuile paste,Chantilly cream, crushed oreos,strawberries)

🎭My Performance🎭( On a scale of 1-10) In today’s performance in class, I would give myself an 8 out of 10 because my partner and I managed our time and god everything is done on time while also keeping an organized and clean station which was one of our struggles yesterday. However, I need to work on not using so many dished to measure out one dish, and also to continue to work and figure out the ice cream machine as well but until then Today was a successful day, and I cannot wait to for class tomorrow.

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🍨Production: Day 2🍨

Today’s Class Objectives: The differentiate between American ice cream & French ice cream & how to prepare & cool both of them, Finding out  how gelato is different from both french & American ice cream, and why we add stabilizers into some ice creams. 

Towards the end of class, we found out that French ice cream contains eggs while American ice cream does not. However, both ice creams are prepared the same way as a Creme Anglais would. Also, gelato’s tend to be lower in fat content & little to no eggs or egg yolks. The reasons stabilizers are used in ice cream is because they help make the ice cream smoother, stabilizers also help emulsify, & incorporate more air into the ice cream & stabilizers help bind up free water.

💫Today’s Products💫:  French Ice Cream, American Ice Cream, Strawberry Sauce & Chocolate Gelato

🎭My Performance🎭( On a scale of 1-10) I would give myself a 5 because I missed half of the class period dealing with financial aid; however, when I came back, I asked questions and jumped right on it. I was proud of myself for jumping right in and helping others as well with dishes or with their assigned jobs. However, I do need to work on improvement organization of my tools.

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✨About Me ✨

Hi, my name is Brianna Falconer, but most people call me Bri, and I am a freshman at Johnson and Wales University. My major is Baking & Pastry Arts. The reason why I choose to attend Johnson and Wales University because it’s a rich education in the food industry and entrepreneurship and also continue to help develop my skills. JWU will help me achieve my lifetime goal of owning a bakery that will provide jobs and safe shelter and homes for homeless people /runaways by working for me. I believe that I was put on this world for a purpose to help others and help them strive to their full potential because everyone deserves a second chance.

Thank you for reading & I hope you enjoy & adore the excellent food and Daily Production Blogs of my Hot & Colds class.