I scream, you scream...

...We all scream for ice cream, sorbet and bakery tests! It was a crazy, full-on, exhausting week at ESCF as our class took our first test in bakery and tackled the tricky science of making sorbet and ice cream. 

We had Monday off which generally makes the week feel shorter - not the case this week. Monday was spent reviewing and comparing copious bakery notes for our test on Tuesday. I think Tuesday morning was the first time ever that we were all there on time at the delightful hour of 6:30am. We were given 6 hours to make a 4 kilo (8.8 lbs) recipe of tradition baguette, 10 croissants and 9 pain au chocolat (that's what the recipe makes), two forms of brioche: braided and crown and a specialty bread of our choosing ( I chose whole wheat because I made it during our practice test). Things didn't get off to such a great start for me and I found myself wondering "Is this the kind of day it's going to be?" as the scale I was using refused to work and I dropped a dough hook on my finger and started bleeding. Luckily, things improved..slightly.

 My baguette dough, viennoiserie (croissants/pain au chocolat), and brioche were turning out satisfactorily but I was having some serious issues with my specialty bread. Chef came over and said the dough was too dry and to add some water which resulted in kneading the bread, checking the temperature and consistency and trying to get a homogeneous dough.  All of this would have been fine on a regular day but on an exam day, this was bad news. You would think that 6 hours is a sufficient amount of time to make 4 different types of bread/viennoiserie and it is, granted that nothing goes wrong and you time everything correctly. The extra time I spent "doctoring" my specialty bread put me in a crunch because although it's "quick" to make in relation to our other breads, specialty bread takes forever to rise. In the end, my specialty bread didn't get cooked enough; all of our products had to be on the table at 12:30 sharp and even though my bread wasn't done baking, chef said that getting some points for undercooked bread was better than getting no points if it wasn't on the table. 

It was a crazy day and I was pretty satisfied with my work but knew I could have done better. There was one highlight of the day though...After we displayed all of our products on the table, chef came around to cut into our baguettes to check the texture. He couldn't go around and taste 10 different baguettes (watching the waistline apparently ;)) so he the bread open instead which would tell him if our bread contained enough moisture and whether or not we had managed our dough correctly. Chef came over to my baguette, wielding his serrated knife - one swift cut and all the bread's secrets would be out in the open. As he cut my baguette, I held my breath, anxiously waiting to see if I had learned the essentials of making baguettes and...........................................................

Phew! The inside looked exactly how it was supposed to - moist with visible air bubbles meaning that I hadn't kneaded my dough to death in the mixer or fashioned my baguettes like a caveman.

 At the end of the test, most of us agreed that our practice test had turned out better results than our real test, an unfortunate coincidence. However, our chef congratulated us on all our hard work and dedication and said he wished his other students worked as hard as we did. We still haven't received our grades yet but we know the range is from 12 - 15 over 20 - not too shabby after all. 

My "problem" wheat bread and my petits pains (small breads)

Croissants - yum, yum

Crown brioche, braided brioche and pain au chocolat

Baguettes

Wednesday through Friday were spent making ice cream, sorbet, and all the accoutrements necessary to make entremets glacé (ice cream cakes), ice cream "pots", and givrés (sorbet filled fruit). The first order of business was making our favorite thing, nougatine. Seeing that the majority of us burned ourselves the last time while making this delicious treat, we weren't exactly looking forward to doing it again. Luckily, practice makes perfect and it was a much quicker and smoother process than the last time...I only burned myself once which probably helped in coming to this conclusion. We also made funky sponge cake and meringue before tackling the real focus of the week: ice cream and sorbet. 

Wavy sponge cake in the making 

Waiting to be churned...

Can't remember if this is blackberry or black currant...love the color

On Thursday we made 10 different types of sorbets (passion fruit, orange, lemon, pineapple, raspberry, blackberry, black currant, strawberry, peach, pear) and 3 types of ice cream (pistachio, chocolate, vanilla). I was responsible for making the lemon sorbet and what should and could have been an easy process became more scientific when we realized the lemons weren't as sweet as usual. In order to make sorbet and ice cream that has the right consistency and can keep for a long time, there has to be the right balance of sugar. Since my lemons were a little off, I had to recalculate the amounts of sugar and water in the sorbet so it wouldn't come out grainy or melt too quickly. I finished off Wednesday by making one of the most delicious things I've tasted so far, a blackberry parfait. A parfait is basically a sabayon with whipped cream folded into it...absolute calorie free heaven. ...I wish. 

We spent Thursday churning ice cream/sorbet, putting together ice cream cakes and marmite, getting frostbite filling frozen fruits, and tasting everything that was coming out of the churner with reckless abandon. For the record, fresh churned chocolate ice cream made with good quality Valhrona dark chocolate tastes unlike anything in the world and is almost impossible to stop eating once you start, trust me. At the end of the day we tasted all of the ice cream cakes and the William, a classic cake that a few classmates and I worked on, came out as the crowd favorite. My favorite part of the week was watching everyone's reactions as they tasted the ice cream/sorbet because the opinions were all over the board. Some people thought it was too sweet, some too sour and others just had a look of sheer pleasure on their face, especially with the chocolate ice cream. 

Lemon and orange givrés

Ananas givré royal - Pineapple filled with raspberry/pineapple 

sorbet and candied pineapple tidbits 

Filling our marmite 

Sorbet filled nougatine marmite

Chef's amazing nougatine basket 

William - Layers of almond dacquois, pear sauce, caramel parfait and vanilla ice cream 

Cassate - Pistachio ice cream filled with kirsch soaked fruits and meringue 

Vacherin - Meringue lady finger shell filled with two fruit sorbets, topped with whipped cream 

Rousillon - Almond dacquoise, raspberry sauce, pistachio parfait, apricot sorbet 

Bourgogne - Layers of almond daquois, blackcurrant sauce,

 blackberry parfait and raspberry sorbet 

Passoa

Passoa - almond dacquoise, passion fruit sauce, 

cointreau parfait with nougatine, blackberry sorbet 

Now that I've tasted authentic ice cream and sorbet, it will be hard to eat anything that's not as fresh or high quality. My classmates and I are finding out that our palates have evolved over the last 5 months and we've become really picky about the things we eat. Luckily, we live in Paris, a city with some amazing food, and finding treats to whet our appetite is not a problem.