Going in to pastry school, I knew how how challenging it would be. I knew it was going to be a lot of work. I knew it was going to be an experience of a lifetime. I did not know that it would be this much fun. Making pastries is fun for me of course, but making pastries with great classmates and instructors makes it even better.
Today we baked off our mini apple tarts, topped with a basic cinnamon-streusel. This is a simple tart, but really, really good. The apples were cooked in three stages, so there was a mixture of applesauce and apple pieces.
This was a chocolate tart we whipped up today, topped with chocolate nougatine. The filling is made from chocolate, butter, cream and milk. I thought it was pretty good… we overbaked ours a touch, so I think it could have been creamier.
We started working on a few things for the two pastries we’re making tomorrow. I wouldn’t consider them tarts… more like pastries. Can you guess what we’re making?
We made a vanilla pastry cream.
Pate a choux.
And cut out circles of our puff pastry using a pithivier.
Hmm can you guess?
If you have some time to spare, check out this site that my chef told our class about. That is, if you love Paris and you love pastries. Which I do.