Pastry Camp

I have always loved the idea of summer camp! Perhaps this is due to really great childhood experiences at Camp Mennoscah, but to me summer camp means a time of growth and fun!!!! So a few months ago when I found that the French Pastry School of Chicago holds several Pastry Camps during the summer, I was super excited. I have always loved to cook & bake (I'm pretty sure there is a picture of me at about the age of 5, rolling out pie dough) and have even toyed with the idea of going to culinary school. I thought, what could be better then combining the two!!!

So, at the end of June, I attended a week long Pastry Camp at the French Pastry School of Chicago! There were 16 people in my class from ages 16 - 75; we had a couple of chefs, but many were just food enthusiasts like me! I had an amazing time and it was a good chance to meet some really nice people.


Warning: Food pictures below may make you very hungry! Please stop and grab a snack before going any further!!!!

This is what I brought home on the 2nd day of Pastry Camp! We made so much in the first two days!
From L to R: (Madeleine Cookies, Brioche Loaf, Brioche with Streusel, Brioche with Bee Sting topping, French Bread, Financiers)

These are Financiers (a yummy bit of goodness with huge raspberries placed in the centers!) and were a crowd pleaser!
They are named Financiers because they were created in the financial district in Paris!

Brioche Loaf - Before this bread is baked it is really thick, once baked it becomes very light & fluffy because of our good friend, butter!!!

These are little tins filled with Brioche & topped with Streusel

Brioche with Bee Sting Topping

Classic French Souffles

Macarons with raspberry jam filling
This may not look like a Macaron to many of you and that is because many people in the United States call Coconut Rochers, Macarons. However, this is considered a Macaron! This was one of my favorite things we made. They are traditionally dyed to reflect the coloring of the filling, which can be up to one's imagination! For instance, green with pistachio butter cream or brown for a chocolate or coffee flavored filling. Our instructor said that Macarons are going to become very popular in the next few years: she said they are the new cupcake!

Our Instructor, Chef Laura, with some super fancy Macarons. They were dusted with ruby colored powder!

Lemon Tart with Meringue Delights

Cappuccino Creme Brulee with Hazelnut Pistachio Biscotti

Chocolate Lover's Obsession
Warm Bittersweet Chocolate Cake topped with Coffee Ice Cream

Pretty Packages (L to R) of Passion - Apricot Pate de Fruit (one of my favorites!!), Royaltine (sort of like a no-bake cookie with Hazelnut & Chocolate), Caramels with Salted Butter, & Biscotti

The whole class listening to our instructor during a demonstration. Don't you all think our hats were great!?!

My warm, fun pastry partner, Deb!

At the end of the week, I realized that I wasn't really interested in going to full-on Culinary School, but that I would love to take more 1-week long classes! Special thanks to John, Andrea, Jack & Brad for sampling all of my pastry camp creations!

You guys picked a good weekend to visit!