XXX rated sticky buns

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The past 5 days have been a week long practical on viennoiserie.  It has been a crazy combination of new challenges, creativity and stress which culminated in the past 2 days of baking like mad men.  Monday and Tuesday were individual practical days, where each of us were responsible for mixing and baking our own doughs.  This sounds easy enough, but when you don't have team members to bounce ideas off of as far as the dough strength, fermentation time, etc... it presents more of a challenge than expected.  Wednesday, Thursday and Friday were our first tastes at creating a production schedule and finding creative ideas to make things happen within certain time lines and circumstantial limitations such as storage and oven space.

At times, tensions ran high. Especially near the end of the week....especially today.  But somehow, all of us have come out on the other side that much wiser and confident in our abilities to create some seriously kick ass brioche, croissants, coffee cakes, and danishes.  Can I get a witness?!

The Jenna Jameson of our group production was unveiled today as the best damned sticky bun I have ever tasted.  These things could create an instant party in your pants.  Seriously, one bite of these and you'd better not be wearing a speedo while lounging poolside lest you be caught, sheepishly enjoying it's tender, nutty, caramely, slutty goodness.  With the basics down and traditional supplies running low, we flipped our artisan switches and ran a bit wild.  We created 2 sets of absolutely amazing flavor combinations.  Sticky roll #1 - Cinnamon sugar, golden raisins, currants, pecans and toasted coconut.  Sticky roll #2 - Brown sugar, stollen spice, currants and pecans.  The stollen spice is used in the baby Jesus bread (not to be confused with the Ol' Dirty Bastard bread.  Anyone who catches the Wu-Tang reference here instantly gets brownie points).  This combination of spices is the absolute square root of Christmas and every single happy moment of waking life.  Sticky roll #2 was hands-down the favorite amongst the connoisseurs in the class.

Evidence of these escapades, you say?  You got it.


Danishes with pastry cream, blackberries and blueberries.  Also proof that I have found and fallen in love with the macro mode on my camera.  Food photography is my next calling.















Full pocket danishes garnished with pearl sugar.  I love how this particular shape is elegant in it's own right, showcasing the lamination, ie: the layers of dough and butter.















Brioche tart.  Wish I could take credit for this bad boy, but it was the creation of another classmate, Jesse.  The struesel border is out of sight!















Rae: "So, I have this problem.  What do you do with leftover pumpkin brioche loaves?"

David: "Oh, don't you know?  Slice it up, toast it, soak it in cinnamon rum syrup, top it with toasted pumpkin seed cream and bake it again.  Duh."

December 11, 2009, the pumpkin brioche bostock was born.










The tray of Sticky Bun #2 which made history.  I have no doubt these will be mentioned in cookbooks 20 years from now, right along with our collective genius.










As A Tribe Called Quest once said, "Oh my God, Oh my God!"  A healthy scoop of butter, brown sugar and pecans nesteled in the bottom of each tray melts and oozes into a fantastic chewy, caramel coating for every single bun.














There's no way in hell you can only eat one quarter of this little slice of heaven.  God frowns upon those who even try.











Sticky bun porn.
Camera macro mode geekiness.
Party in your pants.

Call it what you will.

1 comments:

Bill said...

amen, amen, those look to die for.

from this odb.

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