I like it when cooking schools invites special guests to teach the class. It's nice especially if they're hands-on. I felt that they can give you more tips to do things better, quicker, easier.
This round, Sur La Table invited Karen Morgan of
Blackbird Bakery of Austin to teach this Gluten Free Baking class.
First up, we have crepes two-way: what I like is the gluten free batter that she put together, it is very close to the real crepe.
The two-ways were: sweet with cinnamon sugar inside, you roll them up like a cigar, and just eat. The other way is to put pesto cream cheese in the middle, and let it melt and again rolled up and enjoy.
The are light and if you have the batter, you can pretty much do it either way quickly.
The other was pate a choux two ways: for savory, she taught us the Pomme a la Dauphines - which used boiled potato to make it savory. We made these donut looking rings and it was very light and not at all dense or heavy. It's a good and easy snack.
The other was creme puff. Who doesn't like creme puffs?
This one is filled with chantilly creme with lavender and lemoncello. It wasn't the type that can make you drunk, but it was pretty yummy. Definitely go together with the puff.
Then for pate brisee two ways: we did pop-tart. That's because it's trailing cupcake, macaron, cake pop trend, it's home made pop tart. These aren't big either.
For savory: we did mushroom tartlet. They had cooked the mushroom filling for us, and we rolled the dough and put some cheese on top and decorate it (meaning we put fork to make the imprints).
For sweet: We did the blueberry frangipani tart. I like that she gave us some baking tips for baking like after you fill in the pie crust, you can use the rolling pin to roll the tip to cut away the excess dough.
She had us filled it with a mix of blueberries, lemon juice, sugar and cinnamon as filling. Then we topped it with the frangipani creme. Once it bakes, it leaves a nice top like you dazzled it with crumbs and sugar. YUM!
If you like what you see here, but don't want the hassle of making your own mix of gluten free flour mix, you can buy it from Karen Morgan. She's located in Austin, can if you're in Texas, it will be very quick delivery. Or if you have your own flour mixture, you can get her cook book which has alot more snacks and gluten free baked goods in there. She also have recipes on her site too.
Overall, the class was very educational, I had fun making all the food. The class was a bit ambitious to try to make 6 things, even though it is based on the the basic dough, I think she over estimated us (the students) to be skilled enough to cook well.
Blackbird Bakery
(online only)
http://www.blackbird-bakery.com/
Sur La Table
River Oaks
1996 West Gray
Houston, Texas 77019
713-533-0959
http://www.surlatable.com/
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