Having done so much exam preparation it was fantastic to do something completely different today. (Although, now, with only two practicals left, I'm starting to panic a little about my croissants and brioches...)
We started by polishing off the mille feuilles from yesterday. I had forgotten about this picture post so I took another load of step-by-step photos.
This time we used crème pâtissière for both layers. We pipe it because it's quicker and easier to be regular but you can use a palette knife or whatever.
The top is glazed with a bog-normal apricot number. This stops the pastry flaking into the icing when you spread it out.
And a beautifully focussed final snap.
We then made some pâtes de fruits. I can't recall what we call these back in Ol' Blighty but I think jellied fruits might be the ticket, at least where I come from.
The jelly is simply moulded into a rectangle then patted in sugar. Here it is being tranched in the 'guitar'.
There is a LOT of sugar inside the darn nuggets but a gentle lashing on the outside gives a nice texture and stops them sticking all over the shop. Literally, in the real world.
And then we prepared a sorbet mix and an ice cream mix to freeze tomorrow (these things are always left to mature for as long as poss). A vanilla ice cream (custard base) and a Morello cherry sorbet.
Here's a French variation on a Baked Alaska called a Nowegian Omlette (made by a different group). It is meant to be on fire.
All this ice cream being so seasonal, the heavens opened spectacularly at the bus stop. Luckily I was in time to get the last bus home but I still got thoroughly drenched just getting back to the front door.
I'd say it's one of the top 5 heaviest rainfalls I've ever seen. So.
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