Fine apple tart with caramel sauce and vanilla ice cream I promised plated desserts (i.e. served on a plate, fancy-restaurant-style, for those unfamiliar with the terminology) and here they are! We started off with some traditional desserts. However, being a new year full of changes, the chefs actually switched up the recipes for this class [...]
1 comment
Petits Fours We spent a couple of classes on smaller desserts…things that might be served with an afternoon tea, or at the end of the meal with coffee (and after a proper dessert). I didn’t take my camera with me to class, so here are the photos in Insta.gram from my phone. Passionfruit white chocolate [...]
1 comment
Baba au Rhum It’s been a few weeks since Superior Pastry has begun, and I’ve definitely taken to the slow pace of having my classes spread out over 2.5 months. I’ve been strolling the streets of Paris, running once in a while (and consequently screwing up my IT band so that’s on hiatus), and hanging [...]
1 comment
Baguettes, pain de mie, and rye bread We finished Intermediate Pastry with a bread baking class to relieve some tension and nervousness leading up to the final exam. The breads we baked were baguettes and pain de mie, traditional French sandwich bread. The baguettes were irresistible when they were warm with a crunchy exterior, but [...]
1 comment
Croquembouche At last, we got to the croquembouche, the French version of a wedding cake, and the literal translation of “crunch in your mouth”. Heh. I had petitioned to my mother about having a croquembouche at our wedding, but she vetoed my idea. (She also vetoed my idea of having three wedding cakes because I [...]
5 comments
