{"id":1727,"date":"2009-08-05T04:11:00","date_gmt":"2009-08-05T11:11:00","guid":{"rendered":"http:\/\/localhost\/wordpress\/?p=1727"},"modified":"2019-10-06T11:21:32","modified_gmt":"2019-10-06T18:21:32","slug":"culinary-school-week-nineteen-advanced-pastries","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/culinary-school-week-nineteen-advanced-pastries\/","title":{"rendered":"Culinary School \u2013 Week Nineteen \u2013 Advanced Pastries"},"content":{"rendered":"

I would just like to preface this posting by saying that chances are you will gain weight by just reading this post. I am fairly certain that I gained weight by just making these pastries… not to mention eating them. Pull out your elastic waist pants because this advanced pastry class is a bucket full of calories!<\/p>\n

First off… check out the pasta that we cooked which was made last week. I made a wine, sage and cream sauce to compliment the fillings and topped it with some freshly grated Parmesan cheese.<\/p>\n

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\nMoving on to the pastries…. These Danishes were stuffed with dried fruits and cinnamon.<\/p>\n

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\nQuite possibly one of my favorite dishes of the evening was the Brioche. This was stuffed with Gruyere cheese and chunks of ham… so savory!<\/p>\n

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\nYou can’t say no to that! The brioche is so light and fluffy…<\/p>\n

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\nHere are a few more danishes stuffed with nutella and topped with a little icing!<\/p>\n

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\nChocolate Croissants… okay now these bring back serious memories of spending the summers in Europe, specifically France. I used to eat at least one of these for breakfast everyday and then eat another for a snack and then another for part of my dessert. I love chocolate stuffed croissants… they are by far my favorite pastry… and nothing is better than fresh pastry dough!<\/p>\n

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\nBear Claws… that thing is HUGE!!<\/p>\n

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\nMore Danish dough… made into a wreath.<\/p>\n

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\nGood old fashion plain Croissants!<\/p>\n

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\nThese delicious lady fingers went perfectly layered with chocolate mousse and praline butter cream and topped with fresh fruit! Doesn’t that look exquisite?<\/p>\n

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\nThis Marjolaine is filled with praline butter cream (seriously its a heart attach in a bowl), chocolate ganache, creme fraiche and its all layered between Meringue Layers!<\/p>\n

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\nLast but certainly not least we have a rich and decadent Chocoalte Harlequin Mousse Cake layered with chocolate mousse and praline buttercream.<\/p>\n

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\nAnd check out that chocolate transfer on the edge of the cake! Here’s a quick tip of baking cakes… instead of using a cake pan or something… use a ring ( 6-9 inches). It makes life a hundred billion times easier! And your cake is perfectly round and all the icing lines are clean!<\/p>\n

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\nNext week we will be focusing on Asian Cuisine… Chinese Chicken Salad and Pad Thai here I come!<\/p>\n","protected":false},"excerpt":{"rendered":"

I would just like to preface this posting by saying that chances are you will gain weight by just reading this post. I am fairly certain that I gained weight by just making these pastries… not to mention eating them. Pull out your elastic waist pants because this advanced pastry class is a bucket full […]<\/p>\n

Read More… from Culinary School \u2013 Week Nineteen \u2013 Advanced Pastries<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":13555,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[5],"tags":[173,198,5383,863],"acf":[],"jetpack_featured_media_url":"https:\/\/cdn.whatsgabycooking.com\/wp-content\/uploads\/2009\/08\/IMG_3204.jpg","_links":{"self":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1727"}],"collection":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/comments?post=1727"}],"version-history":[{"count":2,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1727\/revisions"}],"predecessor-version":[{"id":36579,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1727\/revisions\/36579"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media\/13555"}],"wp:attachment":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media?parent=1727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/categories?post=1727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/tags?post=1727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}