Pear Charlotte
Thursday and Friday – and now we’re into the complex stuff.
My “action oriented” impatience is starting to wear on my co-students. When chef says “make your pastry cream,” I’m not waiting around for someone else to lead the charge – or crack an egg. Let’s get the ingredients, get the utensils, and make this bad boy! Now that I’m gone, my fellow students can leisurely go about their baking.
Fraisier – Strawberry Cake
Day 2 and it’s all about meringue – Swiss, Italian and two kinds of French. Such girly confections – pale pink dollops just hinting of raspberry. I feel a bit more lady-like just admiring them. Time flies in class – is it really 2 p.m. already? A co-worker noticed there’s a bounce in my step when I arrive at work in the afternoon. My life belongs in some version of this.
I never read the The Secret or The Law of Attraction, but isn’t their motto something like, “Ask and it is given?” So, here I go (again):
Dear Ms. or Mr. Universe,
In case you hadn’t realized, I’m enamored with all things culinary – particularly of the baked kind. I would be overjoyed if you could help me employ my existing skills to secure a new, rewarding, blissful career in the industry.
p.s. And I need to make a lot of money doing it. Dough for dough, in other words.
The manly version – meringue rochers
I’m reminded of that saying, “those who can, do; those who can’t, teach.” What does that say about me, the perpetual student? Those who are too gutless to do either learn? I’ve done it again – enrolled in yet another culinary class; this time it’s a week-long “Introduction to Pastry and Baking Science” course. It’s really the first week of a 12-week professional program, but regrettably my work schedule allows a week respite, not three months.
Today, we practiced marzipan roses and royal icing writing. I aced the roses, not the writing – my south-paw impairment rears its head once again. I’m reminded of my kindergarten report card with three simple words: Needs Help Cutting.
I happily survived gelato school. Calabria, Italy.
Everyone LOVED Phoren’s Apple Pie Gelato!!!! – Chef John, ICI
That was a message I received the other day from Italy. It seems the next class sampled our creations – and I should be delighted with the response. Everyone loved my flavor…except me. Yes, I’m too hard on myself (it’s a familial trait), but there wasn’t enough apple flavor and I didn’t like the texture (I kept some of the apple pieces chunky, like applesauce, in the final product). During this class, I’ve realized that I like the smooth texture of gelato – or definable bits surrounded by smooth (nut or chocolate chunks) – and not an unrefined or lumpy consistency. I’m pleased with my concept (who doesn’t like apple pie a la mode?) but not the final execution.
Ideally, I would like to try again – concentrating the flavor more and blending the hell out of the base before it’s frozen. Homework, I guess.
Apples to peel
Sauteed apples
Lumpy base
In it goes…
Two-Bit Tart 