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
Cream puff filled with vanilla pastry cream
Hump day and pâte à choux. My camera lens must have been smeared with pastry cream – hence a dozen blurry and unusable photos. This one was the best I could muster. Until now, I’ve been rather covert about the school’s location, but I’m confident the chocolate decoration has given me away: http://www.stephanetreand.com My favorite pastry-o-the-day was the coffee éclair. They’re sure to make a reappearance for some well-deserving recipients.