Today we rolled out our pâte sucrée and made cookies! We brushed them in egg wash and dusted them with some coarse French sugar. I can’t remember the name of the sugar. Help?
We also made pastry cream, almond cream, and then mixed the two together to create frangipane (used to fill cakes, tarts, pastries, etc.). It occurred to me after making the creams that maybe I should have taken a picture. Not very pretty, but very, very delicious. This picture was taken in the walk-in cooler. Not the the best lighting in there.
We also made streusel, and used turbinado sugar instead of granulated. That’s a good idea, right? I think I’ll do that in the future. It makes a nice, coarse, crumbly streusel. I also learned that you can flavor your streusels with different liqueurs and zest. Brilliant!
I had more to say but I’m so very tired….
I leave you with this picture of myself in uniform. That’s a genuine smile on my face.
I love pastry school! I love cookies, too.