#$!%!@$!#%!
Try and make a pastry tart shell in a hurry, with soft dough…. 4 attempts later, I thoroughly endorse “Haste makes waste”.
Today saw more fillings made; blueberry, cherry, chocolate cream, chocolate ganache, lemon curd, a different lemon cream, chocolate caramel, and chocolate curd. We made a lemon pound cake, lemon syrup and glaze, and all went into the fridge for assembly and baking tomorrow. Chocolate sponge (dacquois) for a future Black Forest Cake was trialled (delicious) and cherry filled blueberry muffins went into the fridge for baking tomorrow. Chocolate caramel tarts were made to be decorated tomorrow. Pecan tarts (pictured below) came home with us.
The Basque travel cake was assembled and put back in the fridge, and we made some cookie dough. Naturally not normal dough, this is rolled and will get a chocolate caramel disc insert to make a sandwich type cookie… Yesterday’s banana bread was baked and was delicious – very moist and nutty.
Throughout the day we worked on the 6 folds needed for classic puff pastry. It was hand-rolled instead of using the dough roller which I think we were all happy about as none of us have dough rollers at our homes or workplaces! It’s resting overnight and will be deployed tomorrow.
More practice with making tart shells tomorrow. Apparently it’s such a basic skill one can’t graduate any pastry chef course in France without making perfect shells. I have a ways to go…. though I did make the one in the picture, I just can’t make them under pressure yet!
Still chilly overnight (9C) but days are pleasantly warm and perfect for sitting out at lunch, and bright and sunny.