When it’s time to go home, I am always happy.
As I’m not work on routine job from 9 to 5, go home from trips means stop spending money and ready to earn more for the next trip. For this time, as i left for almost three months, it’d take a long while for my clients to approve my existence AGAIN. So, in the mean time waiting for real job, I better have a revision on my patisserie course.
All of my friends asked me the same Question: What did you learn from the French? Anything new in your cookies menu?
I started to reply honestly.
Actually the French recipes in the basic patisserie course didn’t really mention about things like cookies. Well, what they eat sweet is indeed in a serious manner. Pastry should looked pretty, glazed, icing on top. While crispy outside and soft tender inside with long lasting aroma of liquor, nut or chocolate. Even the petite fours which literally like cookies, they are well-garnished and decorated INDIVIDUALLY!
The only thing I am interested to eat and make is the Tarte aux Pommes. Provided I bought the tart ring(exclusive!!) from France and it’s something never go wrong.
Cooked diced apple (and pear) in a slightly sweet tart shell. I can eat or distribute as much as I make, so, friends, please be ready!
Other than that, I’m really curious about the mini tart molds I bought in Paris. They cost me quite a lot compare to those “made in China” molds, and they really work well.
I like the caramel almond sliced tart and I made it right the way. hoo hoo…
While in the hot humid weather, Almond caramel was a bit heavy,(I’ll make it in winter, must be Gooey Good~~) I then changed the filling in my extra sour lemon curd and those tangy tart were just right in this HOT HOT day~!~
Those little stuffs are too fragile to be inserted in my new menu, and it’s almost the time I try to make a real gateau. Something they taught intensively. At last I wanna make something I’ll never make again, charlotte aux poire. While pears in syrup sound a bit too artificial, i used strawberries instead. I repeated step by step from my notes but hardly recall the pace back in the Paris kitchen. (I missed my buddies and the unlimited baking paper supply!) At last the mousse was not really too set as I deduced the amount of gelatin. Left behind a pool of mousse in sweet sweet sponge cake shelled.
Ok, friends, now I know I am not good in making gateau. never again!
