Let me start by saying that I adore your kiddos! I have such great classes all week long!! I'm looking forward to getting to know them all better as we continue the trimester.
This week we learned the importance of making sure that when a recipe calls for rapid boiling water, that we allow it to really boil. We created dough from water, flour, salt and egg mixture. I explained to the kids to use cold water on their fingertips when creating the puffs. This helps with the sticky dough. Also, if they want perfect cream puffs, I told them to pipe the dough using a pastry bag.
We learned how to separate an egg. We learned the importance of adding one egg at a time and incorporating it well. The lemon curd we made is so simple because you add all of the ingredients before cooking it. We enjoyed the science part of cooking while making the curd. Once we added our fresh squeezed lemon juice, the curd mixture coagulated. As soon as we put it in the stovetop and started heating it, it became smooth and silky. I explained to the kids that the curd is ready once it coats the back of the spoon. We placed Saran Wrap on top of it to prevent a "skin from forming" on the curd.
The kids got to measure liquids and dry ingredients. I explained to them that they must always use a measuring cup for liquids to get an accurate measurement and a regular cup for dry ingredients. I also explained that they must look at the liquid measurement cup at eye level, while it is on a flat surface for accuracy. We cracked eggs into a separate container instead of directly into the bowl, this helps control egg shells versus ruining our recipe in the bowl. ;) The kids got to use a citrus press for juicing lemons. We used a pastry bag for the lemon cream and piped it inside our cream puffs.
Overall, it was a great week! We had a lot of fun! The kids enjoyed their lemon cream puffs. If you were lucky enough to get a bite from your kiddo, I hope you enjoyed it too :)
Have a GREAT week!
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