Here is a picture of the demo Chef Christopher gave of how to sear the powdered sugar on the Mille-Feuille
As always, here are some picture from the week with some descriptions:
1.28.08: Tarte aux Poires en Cage (Pear tarts with lattice)
We also made these little berry compote galette's on Monday, but mine overflowed while baking, so no picture.1.28.08: Conversations (Almond Tartlets)
It's an interesting name, although the Chefs didn't have an explanation for us as to why it's named that. These little tarts are first filled with an almond cream, a layer of puff pastry on top of that, and then a layer of royal icing. I wasn't sure how it would taste, but it was actually very good.
It's an interesting name, although the Chefs didn't have an explanation for us as to why it's named that. These little tarts are first filled with an almond cream, a layer of puff pastry on top of that, and then a layer of royal icing. I wasn't sure how it would taste, but it was actually very good.
1.29.08: This is a picture of one of my classmates flambeing her apples for a Tarte Tatin
Our (me and my partner Emily) Tarte Tatin (Upside-down Apple Tart)
After flambeing the apples they are covered, while still in the saute pan, with puff pastry and then baked in the oven. After baking you have to flip it out while it's still warm so the pastry is on the bottom. I was really nervous to flip it, and couldn't really hold the saute pan by myself, so one of our classmates flipped it for us. While flipping it over all the caramel poured out and almost got all over Emily. That would've been really bad considering it was REALLY hot.
1.29.08: Jalousie
This pastry is filled with alternating rows of rasberry jam and almond cream
This pastry is filled with alternating rows of rasberry jam and almond cream
1.29.08: Gâteau Pithiviers
This is a puff pastry cake filled with frangipane (almond cream + pastry cream).
This is a puff pastry cake filled with frangipane (almond cream + pastry cream).
1.30.08: Mille-Feuilles au Chocolat (Chocolate Napoleon)
This is layers of chocolate puff pastry filled with Crème d'Or - whipped cream with melted dark chocolate. After I finished filling the Napoleon I ate the Crème d'Or by the spatula full from the bowl... needless to say I was sick to my stomach by the end of the day.
This is layers of chocolate puff pastry filled with Crème d'Or - whipped cream with melted dark chocolate. After I finished filling the Napoleon I ate the Crème d'Or by the spatula full from the bowl... needless to say I was sick to my stomach by the end of the day.
1.30.08: Tarte aux Bananes et Chocolat (Banana and chocolate tart)
The bottom is a chocolate puff round covered with banana slices that we sprinkled with sugar and caramelized. Two of my classmates made some fresh vanilla ice-cream with peanut butter and some other classmates made some peanut brittle... a delicious combo!
Last night I went to dinner with Dina for restaurant week at Anthos. On Monday I found out that Emiliy's sister is a manager there. We had a fabulous experience at the restaurant. The service was great and the food was really good. At the end of the meal when it was time for desserts Emily's sister Melissa brought us two desserts from the regular menu. After that the waiter brought over two more desserts from the regular menu! They were all really good. I paid her back the only way I knew how - by giving her pastries that we made in class yesterday!
Tomorrow is our last day with Puff Pastry and then Friday is our exam. After the exam I'll be going to Philadelphia for the weekend to see George. :) The perfect ending to my week.
1 comment:
Bring good stuff to Philly!
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