This is when things got trickier

Toward the end of our quarter in bakery and pastry arts we finally started getting into very unfamiliar territory. The kinds of things that most restaurants don't even bother making because they're so labor intensive. When you do take the time then you have the chance to customize and make yourself stand out from your competitors.

We made batter for profiteroles. We did several things with them, baked the batter in different shapes. These were left hallow. We were also taught how to make ice cream. We all made a vanilla creme anglaise, and from there our teacher taught us some different flavorings and how to incorporate them. My group wanted to make strawberry ice cream. It turned out very weak, like pink vanilla ice cream. In this picture I put some of the ice cream on a few broken profiteroles, and poured on some store-bought chocolate syrup. Note: Nes-Quik syrup is awful, stick with Hershey's.