Day Six

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This week we’re making sugar candies at French Pastry School!  Wheee!  I love candy making.  I’ve made marshmallows, peanut brittle, and toffee before, but that’s it.  We’re making some exciting stuff this week. 

We had a busy day and made four different candies.  The picture above is a pan full of luscious, creamy caramel.  Tomorrow we’ll slice the caramel and wrap it up.  By the way, I know you’re just dying to know what I did with the caramel sauce I made on Friday: stirring it into my morning cup of coffee.  I never want to run out of homemade caramel sauce. 

This is a pan of passion fruit-apricot pâté de fruit.  It kind of sounds like pat de fweee if you’re trying to pronounce it.  It’s a fruit jelly candy.  Tomorrow we’ll slice and roll in sugar. 

I can’t wait.  It smells amazing. 

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We made vanilla marshmallow, too.  It’s like making Italian meringue; you make a hot glucose syrup and whip it into egg whites.

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Then spread the mixture into pans and coat with confectioners’ sugar and cornstarch.

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We have lots of slicing tomorrow. 

We also made French pralines, but they’re not done yet.  I can’t wait to show you what they look like!  I think there might be some confusion out there about what pralines are.  When I think of pralines I think of the buttery-sugary-pecan patties you buy in New Orleans.  The French pralines we made are toasted almonds coated in layers and layers of pink sugar syrup.  Just wait!

This week I think I’m finally realizing I’m in pastry school.  It feels real now.  I’m doing this!  I sort of have this peaceful, restful feeling about everything now.  I’ve worked for so long towards this goal.  Now I can rest, enjoy it, and take everything in. 

I’m feeling grateful, and very, very happy.

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22 comments:

  1. French pralines sounds delicious. Can't wait to see them :) Have a great day!!

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  2. I am loving following along! So excited for you!

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  3. Emily, I have another question....
    Does the pastry school have a tasting room for visitors? Ha! I can just imagine people lined up for blocks waiting to taste each day's delectable creations. Do you ever get to take it home at night?
    Take care!!
    P.S. Nothing new here in Springfield, MO, but I'll keep you posted!

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    1. Yes, please do!

      I think they have French Pastry Experience classes where you make a couple of things and get to take them home with you. I have to work some of them.

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  4. How are you liking using glucose? I'd never tried it until I tried a couple of recipes in the Momofuku Milk Bar book. It gives things incredible body and shine.

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    1. Yes it does make things shiny! It seems like we're adding it too just about everything. Everything we've made has tasted delicious. I want to experiment with it more and I'll get back to you.

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  5. Stirring the caramel sauce into your coffee.. GREAT idea! =)

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  6. Oh my gosh, that pate de fruit was one of my absolute favorite things from my bootcamp class. I've been looking to get my hands on a tub of that passion fruit puree they use ever since. It's to die for.

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    1. Oh I know! I have a whole bag of the pate de fruit. I wish I could give you some.

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  7. I love candy making!! Sounds like such a fun day at school! Making homemade caramels is fun, but the wrapping portion isnt quite so fun..

    The French pralines sounds really interesting too!

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  8. I've always wanted to make paté de fruit, but could never get ahold of the ingredients here. Let us know how it tastes, along with those delicious sounding pralines.

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    1. It tastes delicious! You might try ordering online... Amazon or Chef Rubber. I'll look into it.

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  9. Caramel, marshmallows, pate de fruit, this sounds incredible. I've always wanted to try pate de fruit. Maybe now I'll do it.

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  10. You make me want to ditch my teaching job and run away to pastry school!

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  11. Maybe pralines are kind of like nougat? Hmm. Can't wait to see!

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  12. Mmmmm...caramel. And pate de fruit. Delish! I'm so glad you are feeling so good about this. You are exactly where you are meant to be.

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  13. I wish I was taking that program in school instead of what I am doing now. How fun!

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