In other news, I just sent out my application to NYU! I walked it in, and could potentially hear from them as early as two weeks! Though, more likely a month. I'm applying for spring admission, though toying with the idea of delaying until fall and working to gain a bit of experience before hand (plus, then I could be in LA for a bit-not that I don't just LOVE New York winters). Just thoughts at the moment.
In class we baked, shocking, more tarts! and cookies. Below, clockwise from the left: A ganach tart (literally ganach in a tart-VERY rich), Chocolate Bavarian Tart, AKA chocolate flavored creme anglaise in a shell, spritz cookies (I LOVE these), and clafoutis, which Danny, Christina, Alex and I ate after a home-made pizza making party.
Class is going well, routine now. We're almost done with tarts and cookies, we take an exam Thursday, and start puff pastry on Friday! Tomorrow is petit quick apple tarts and bourbon pecan shortbread cookies! Only two out of 24 weeks done and I can already see marked improvement, excited to see how the rest goes! Not so excited to make my own wedding cake...At least I've found another girl who equally dislikes cakes, we may be the only two.
Clafouti-we love clafouti! Probably because we love anything with custard or custard-like. One of the 2 times I've made it, I used strawberries in it and it just never set properly. That left me wondering if the strawberries had liquid in them that didn't work with the "custard" or if it was just my execution?
ReplyDeleteAhh, yes fruit does cause issues generally. When the fruit is in the custard, it leaks juice that accelerate the rate of coagulation in the custard, resulting in local over-coagulation. To avoid this, you can bake fruit ahead of time, add a little flour with them (to absorb liquid), or what we did-use frozen fruit added right before baking. So, yes it is the juice, not the execution!
ReplyDeleteThat's VERY helpful! Ignorant me would have thought that frozen fruit would exude even more moisture as it baked-shows what I know (read: don't know) about food chemistry!
ReplyDeleteOh man that clafouti was so good!
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