Jacques Torres and more Puff

Today, after class I went to my first demo! Held periodically in the school's theater guest chef come and demo a technique (for free!). Last week was Jacques Pepin, this week Jacques Torres, with a demo on working with sugar. Aside from being a good performer (he does TV shows after all), he has that ability to make even the most complicated sugar work seem like nothing. He showed us step by step how to mold and blow sugar. Prior to this, I hadn't been much for sugar work, partly because the risk of injuring myself while attempting to work with it is very high, and because it's purely show, not much in terms of eating. BUT, after his demo I started thinking, I ought to try this! And I will, in class at the very least. Apparently, he isn't only about chocolate (now I want chocolate...).

We also continued working with puff pastry. First, we baked off cheese straws (below), which with a healthy addition of cayenne, are pretty tasty! A good baked snack; light and spicy.

We also made a pineapple bar tart, which is essentially pineapple over almond cream on puff pastry, with toasted almonds. It was good, though we all agreed we aren't the best judges anymore. After your 80th batch of pastry cream, almond cream, or dough, you just can't stand to eat more. The air in the kitchen is so thick with sugar you feel like you've eaten a ton, without having had any at all!

Last, we made Mille-Feuille (Napoleons). Which, again was dough, pastry cream and puff pastry....BUT we got to BRAND it. Sticking skewers in the fire and branding powdered sugar.

It was pretty great, watching the hot steal burn into the sugar, emitting a cloud of smoke as you did so! Though, careful not to inhale as you brand! Most of us ended up coughing pretty hard at one point or another!


My current debate is what to make for dessert over the fourth of July weekend...If anyone has any brilliant ideas let me know!