Sunday, April 24

Activity Report: Brasserie Bread baking class for kids


Yesterday we took the frills along to our long awaited Brasserie Bread baking class for kids.  We booked our place back in September, and we couldn't get in until April, I'm not joking.  But I've got to say it was totally worth the wait and well worthwhile putting your name down for your kids aged 5-12 years.


I'm a huge fan of Brasserie Bread fare and I should probably say fanatic of the Sour Cherry Loaf since I first tasted it at a Media140 event last year.  We decided to go a little bit early and take in the breakfast - Eloise had a hot cross bun with cultured butter, Laura and Olivia had croissants with jams and butter, hubby had a bacon and egg panini (OMG I almost stole it, looked sooo good) and I had the sourdough pancakes - these were fluffy on the inside and crispy on the outside.  Delicious.  Hubby the coffee snob reports great coffee too.



So we started our class, parents aren't allowed (so this is your opportunity to go and sample treats from the cafe in peace or duck around the corner to Eastgardens) so hubby ducked off and I stayed to take photographs for you!  Our class had nine kids and given that the class is free and also in high demand they do have repeat visitors, but Brasserie Bread limit it to 1 visit per year.  You can pay for classes (for adults and kids) at other times though which are very reasonably priced and 'cut the queue' so-to-speak.

Our teacher is Yudha and he's very engaging and starts by asking the class if they know what goes into dough. My Eloise is quite enthusiastic about this having seen and helped me make so much dough at home - the first ingredient she comes up with is YEAST.  Bless her.

Everyone has some of the 9kg dough slab cut off for them and it is then placed on scattered flour in  front of them.  Everyone gets to work bashing it down and making it as flat  as possible.  They are then allowed to get messy by spreading the tomato sauce (pureed tomatoes, basil) and then comes the cheese.  The kids spread this along their pizza and then add their favourite toppings - capsicum (which my kids don't like on pizza), basil and olives.  They love olives.

Then it's time to pop it on their individual trays and get started on the next piece of baking prep to do: Chelsea buns.  This is done again by placing a slab of dough on floured suface and sprinking cinnamon, brown sugar and sultanas, rolling up and then having them cut to make escargot-type shapes.

Then it was time to get creative!  Free-range dough design with white and milk chocolate buds!  Everyone chooses their design and the Yudha starts everyone off with a shape that can easily be moulded to that shape.   Kids love creating something all of their own and we have sharks, dolphins, evil armed and legged icecream cone, crab, star, a self portrait and my girls go for a tortoise (Laura) a snowman (Eloise) and Daddy.. (Olivia).

Then it's time to put them in the oven, so everyone's got their own trays and they all go on the trolley...

And then to the oven at 225 degrees for 15 minutes...

Just enough time to get tickled with the air-gun (to get any excess flour off) and re-wash our hands!

Print this post in friendly format

2 lovely comments:

TatumW on April 24, 2011 at 11:48 AM said... [Reply to this amazing comment]

WOW! what a fantastic morning. The bakery looks AMAZING (I think i dribbled on my keyboard a little lol). I'm dreaming of what that sour cherry loaf might taste like now! Tatum xx

PlanningQueen on April 24, 2011 at 9:48 PM said... [Reply to this amazing comment]

Fab write up Liss. What a super activity for the kids to do. Happy Easter.


 

Frills in the Hills Copyright © 2009-2015