I was running through the deep dark jungle of the Amazon. I was looking for the ancient temple and I had just ran into a grizzly bear and its cub. The grizzly bear was chasing me, but just as i thought it would be over, I had found the temple and dived into it. The door of the temple closed just as I dived through it, I was relieved.
I crept down the temple stairs until I reached flat ground. I started tip toeing across the long hallway until I reached a big door. I thought for sure this was going to be the end and then behind the door was the treasure.
What I learnt from Rob.
-Always tell someone what’s happened.
-Don’t accept friend request unless you would invite them over for dinner.
-treat others the way you would like to be treated.
-always go on social media if your parents can see the screen
We are learning to make a croquembouche and write the croquembouche recipe.
We will be successful when we make a croquembouche and write down the recipe of a croquembouche.
4 batches of profiteroles.
860 grams of caster sugar.
330 mls of water.
Make profiteroles and creme patissiere (see related recipe).
Make toffee: Place sheets of non-stick baking paper on a clean work surface. Stir 645g (3 cups) of the sugar and 250ml (1 cup) of the water in a saucepan over medium heat until the sugar dissolves. Cook, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 25 minutes or until light golden.
Place the saucepan in a roasting pan on a heatproof surface. Add enough hot water to the roasting pan to come halfway up the side of the saucepan.
Insert a fork into the base of 1 profiterole and dip the top in the toffee. Place the profiterole, toffee-side up, on the baking paper. Repeat with the remaining profiteroles and toffee.
Stir the remaining sugar and water in a saucepan over medium heat until sugar dissolves. Cook, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 8-10 minutes or until light golden. Place saucepan in a roasting pan. Add enough hot water to roasting pan to come halfway up the side of saucepan.
Use tongs to pick up 1 profiterole and dip the base in the toffee. Place on a round serving platter. Repeat with another 11 profiteroles and toffee, arranging side-by-side in a circle on the platter.
Repeat with another 6 profiteroles and toffee to fill the centre of the circle to create the base for your croquembouche.
Repeat with the remaining profiteroles and toffee, arranging them on top of each other to create layers, finishing with 1 profiterole on top.
Dip 2 forks into the remaining toffee. Press the backs of the forks together and hold for 30 seconds. Quickly pull forks apart to make thin strands. Wrap the strands around the croquembouche and sprinkle with cachous.
I think that I got the amount of work done that was expected i learnt a lot about two different types of religions.
Facts that I learnt about my creation story.
*There is seven days of the creation story.
*The name of the snake in the rainbow serpent story is Goorialla.
*On the seventh day he rested I thought he made different type of land like deserts or forests.
I believe that eddy did a great job on his creation story project he did a lot of work on both of his two story’s. His story had a lot of detail and was very interesting. I learnt that in the aboriginal story there was a snake named goorrialla and he ate 2 people from a tribe. The next morning the tribe were angry so they went in search of the boys they found the snake and cut it open and the boys flew out as animals and birds.