Oh the bounty! Pastry School is turning out to be beyond my wildest, sweetest dreams! We have an amazingly talented and kind teacher and a fabulous group of Pastry-Chef-to-be's. The atmosphere is teamwork-oriented and incredibly supportive... no culinary competitiveness here! So far we've worked on all sorts of fancy cookies, fruit tarts, chocolate ganache, pate a choux (cream puffs and eclairs), and lemon meringue tarts. It's a whirlwind, but in our 4-hour sessions, we sure do create (and taste) quite a spread of lovely desserts. I'm learning so much about technique -- the academic nerd side of me is constantly being fed -- and I'm loving it!
Tuesday, October 14, 2008
Pastry School Begins!
Oh the bounty! Pastry School is turning out to be beyond my wildest, sweetest dreams! We have an amazingly talented and kind teacher and a fabulous group of Pastry-Chef-to-be's. The atmosphere is teamwork-oriented and incredibly supportive... no culinary competitiveness here! So far we've worked on all sorts of fancy cookies, fruit tarts, chocolate ganache, pate a choux (cream puffs and eclairs), and lemon meringue tarts. It's a whirlwind, but in our 4-hour sessions, we sure do create (and taste) quite a spread of lovely desserts. I'm learning so much about technique -- the academic nerd side of me is constantly being fed -- and I'm loving it!
