In Friday's Petit Fours class, we used leftovers from previous classes to execute different products while learning how to properly candy orange peel and pipe rosebuds.
To candy orange peel, you first quarter an orange to remove the inside fruit, leaving as much of the peel as possible. You then cut the peel into strips and place this in a pot with water. You bring the water to a boil, then remove the water and repeat this process two more times. This process removes the bitterness from the peel and softens the peel. After the boiling process, the peel is placed in a sugar syrup for about an hour. When done it is set out to remove the moisture. We then tossed some of it in sugar and dipped some of it in chocolate.
Using leftover tart dough, one group made small tarts with a cream cheese filling and fresh fruit garnish. Another group made panna cotta with chocolate shortbread designs and cookie crumbles. My group worked on glazing the leftover chocolate walnut cake, which was then decorated with piped rosebuds. My group also had the chance to coat cake pops in chocolate and them use chocolate to add striping.