Today we made some petit fours, or in other words hor’dourves. Due to time constraint again, we were not allow to make Hazelnut crescent and Almond pretzel which is very very nice....we made only savoury item :
Mini Pizza, Pissaladiere, Mini Quiche and Parmesan twists.
Almond Pretzel was waiting to bake prepared by Chef Karen.
Mini quiches.... We made a Pate Brisee (savoury short pastry) for this, then pinned out to 1.5 mm , cut and layed into mini aluminium foil cups. Chef Karen style is putting bacon, cheese and egg mixture separately... cheese first, sauteed bacon and onion, cheese again and pour with egg and cream mixture...and onion. Baked!
This semester...no chef assistant anymore..so 1 of us will be the chef assistant eveyday by coming 30 mins earlier...Today was Su Jin..
Clockwise from top left : Mini quiches, Mini Pizza, Passaladieres, Parmesan twists
Oh...first time tried the puff...it was short, flaky and just melt in your mouth like Chef Michael told us...amazing ! My favourite was the mini pizza..the tangy of tomato sauce made us kept eating...The quiche was nice as it should be.
Just came out from oven...very cheesy and yummy !
Time to start....We had to made pretty many things today...so I and Sujin made it together...We worked together quite well since already have been doing this for 10 weeks in Basic...Thanks Sujin !