7006 SW Virginia Ave, Portland OR 97219



A Day of Discovery & New Friends

Cream Puffs & Eclairs

DAY TWO: Culinary Institute of America

At 6:15 am, I meet up with Jess, my production lab partner.  She loves writing, loves taking photographs, and she is an extraordinary person.  I am fortunate and thrilled to be working with her.  She like me has determination, endurance and stamina plus the understanding and mastery of techniques in order to complete our production work to the very best quality.  We might be the slowest in the class but our production work is excellent.   We make a perfect team possibly since we have both recently encountered great anguish in our lives and both of us seem to have the perseverance to overcome those difficulties.  Like me, she writes a food blog known as “Sweet Amandine” and you can catch her photos and posts at http://www.sweetamandine.com/ I am the Innkeeper at the Fulton House Bed & Breakfast in Portland, Oregon and now I write the B & B’s blog that you are currently reading.

Our morning lecture by Chef Joe was filled with information on Foaming, Creaming and Mixing Methods in preparation for our production of Pastry Dough, Sponge Cakes, Fillings and finishing our Cream puffs & Éclairs.  By the end of the day, we should be able to:  list the steps of the foaming method, differentiate between the three types of foaming methods, explain the purpose of warming the eggs and sugar, list the steps of the creaming method, and prepare sponge cake and tart dough.

We prepared 1-2-3 Cookie dough for Fresh Fruit Tarts, Mixed, Baked, and Cooled Sponge Cakes, prepared Butter Cookies, prepared Diplomat Cream and finished and plated our Crème Brulee, Crème Carmel, Bread Pudding, and Petit Pot de Crème, from Day One.   Wow, that was quiet a day and I am so full from sampling everything we make.

I don’t want to stop at the end of each day, I just want to keep going and going making pastries, pastries and more pastries.   But I must end this post to preview my Day Three readings so I can get to bed before midnight– for tomorrow is another busy day of Pastries.

Check out the pictures of our products.



Sponge Cake ready for freezing

Sponge Cake ready for the oven


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