the sweet salt

Week 9! Can you believe it. 2/3’s of the way done and now only 1/3 to go. Written exams, wine exam, menu planning for our final 3 course meal… the end is not only in site it is becoming scarily more real every day.

This week I am back working in Kitchen 1. After Monday’s delicious curry, Tuesday I had a truly epic day in the kitchen. So much fun. I will share in pictures two of the things I made

First up – Brioche! I made this enriched white yeast over two days. It’s enriched because it has – well, probably no surprises by now – butter added. Lots of butter is slowly incorporated into the dough and then it’s left overnight to prove.

Tuesday I shaped it into these little buns and a cinnamon and sugar filled loaf. Whilst it’s on its second rise you generously egg (about 3 times) and then bake. And this is what you get! These shiney, delightfully light and yet rich dough. How have I not made these before! Totally up there with new favourites. (I know, I know I have said this before but there is plenty of room on my favourites list)

The other sweet mouthful I made on Tuesday was honeycomb. Or hokey pokey as I know it. And it was even more appropriate because it was going where all good hokey pokey should go… into vanilla ice-cream.

I flavoured mine with pistachio nuts to add another flavour and texture. (And because pistachios make everything look pretty.) Stirred into my creamy vanilla ice cream (this time one that was made just in the fridge, not in the sorbetiere) this pretty delicious. Although I will have to serve it to some New Zealanders to see if it really passes the test.

Finally there was so much honey comb left that I melted some 62% chocolate and dipped bite sized pieces in there. Perfectly pretty petit fours.

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