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.
Paris Patisseries.com
Good night!
I have never craved a tart as badly as I do now. The crust you use looks more stable than a traditional pastry dough, too.
ReplyDeleteI'm going to guess eclairs! Or, giant profiteroles :)
ReplyDeleteLove how your tarts look and great to hear how happy you are at pastry school! I sure love reading your blog about it!
I went to the website that your instructor told you about and the photos of the pastries were incredible. OMG!
ReplyDeleteWOW, day 53 already. Your time there at school is just flying by :)
It is a lot of fun as a reader to see you finally fulfill your dream! I've been following you for 3 years and these day by day shots are so awesome! Makes me wish I was doing it as well!
ReplyDeleteMy mouth is watering... those look delicious.
ReplyDeleteIf you need someone to send leftovers to ...
ReplyDeleteChristina, it is more stable, and I believe it's from the protein in the egg.
ReplyDeleteBeanie, thank you for reading!!
Dolores, halfway through!
Cara, thank you for reading for those three years! Wow, I'm so grateful. Maybe you should go to pastry school, too??
Jolene, they're in my freezer...