Pastries from Greece, Turkey & Yugoslavia

Today we made desserts from Mediterranean region consisting of Greece, Turkey and Yugoslavia. Being one of the oldest culinary tradition in the world, they have wide variety of flavor options available. Amazingly delicious 'filo' pastries.

Greek Galaktaboureko

Turkish Kataifi

Yugoslavia's Potica

Turkish Revani

Yugoslavian Krempita

Greek New Year's Cake Vasilopita

West Mediterranean Dessert Culture

On second day of international baking were pastries from Spain, Portugal and Morocco.

Moroccan Chabbakia

Portuguese honey bread

Moroccan Massabane of Safi

Coffee date dessert with frozen yoghurt and
almond cake w/ frangipan cake

           

Portuguese Arroz Dulce

Desserts from Latin America

Last week we commenced in International desserts section. First day made desserts from Latin America: Central and Southern America. Loved the fact that we got to learn not only about the local ingredients found there but the geographical and cultural influence on them. 

Quimbolitos-Tamales

Brazillian Brigadieros

Brazilian Brigaderos

Mexican Conchas

Mexican Tres Leches

Peruvian Alfajores

Tiki Cake

This week I had entrepreneurship classes at school. Having lot of time in hand, I thought of making this Tiki cake. This was really a cool cake to make, combination of rolled fondant and modelling chocolate.

Celebration Breads

Celebration breads are made of rich dough. Some have nuts, raisins, chocolates, frangipane etc in them. Since they are prepared during festivals, some have cultural influence in their taste and appearance.

Sticky Buns-Brioche

East European Babka

Cinnamon Roll-Brioche

Jewish Challah

Germanic Kugel Hopf

French Baba Rum

Italian Bolzanese

Irish Barm Barack

Hot Cross Buns

Germanic Stolen

Italian Panettone

Double knotted milk bread

Sourdough Breads

Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts.In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.

Ciabatta

Pain de Campagne

 

San Fransisco Sourdough

Semolina sesame rolls

Rye Currant Bread

Dried figs & hazelnut bread

Pumpernickel Sourdough

Pumpkin Sourdough Bread

More breads!

Our artisan bread section was two and half week long. The art of bread baking is really amazing. 10 steps of bread production are on tip of my tongue now :)

7 grain bread

Bagel

Soft Pretzel

Apple Raisin Bread

Margarita Pizza

Squash Bread