Today we finished our first set of puff pastry. Palmiers! I've made these before, and they tasted very similar. Pretty basic, aside from the obnoxiousness that is trying to work with temperature sensitive dough in the high 80's with humidity! Here's to hoping the weather isn't terrible on the next exam! At home, if I don't feel like the dough is ready I can just leave it in the fridge, but when there's a deadline to make, working with the dough becomes a tense hurried affair.
We also made apple tartlettes (above) and Puff pastry with fresh fruit (below), which were fine, but not terribly exciting!
I realized today that by the end of next week, we'll be done with a quarter of the program! We'll also be in Pastry level two within a matter of weeks. While sometimes I feel like time is creeping by, this reminds me that before I know it, I'll be graduated!
Tomorrow I'm going to a demo by Jaques Torres (of the chocolate empire)-I haven't been to a demo yet, so I'm pretty excited, plus I absolutely love working with chocolate (though, MUCH to be improved upon)!
Last. Got my practical exam score, A again! Hoping I can keep it up! The topics of course are going to get harder, but at the same time more interesting. Given there's only so many french-dough-based-tart-things you can make before losing slight interest!
Congrats on your grade-a really nice validation of your hard work! That top palmier just oozes with deliciousness and I want to pluck it right out of the photo and eat it!!
ReplyDeleteGreat job on the grade! Mmmm palmiers
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