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To quote The Simpsons: Best. Day. Ever!
Today we tackled 4 of the biggest M's in pastry:
- Madelines and
Desserts often require the production of multiple individual components that are brought together into a delicious creation at the end of the process. That statement ...
... was spent learning the fundamentals of chocolate including tempering, molding, ganache, mousse and stenciling. Taste testing different varieties illustrated the remarkable differences that the location of growth, preparation and concentration have on the taste and impact of chocolate.
Another spectacular day......
In addition to the scrumptious components of yesterday's breakfast, today we enjoyed the most gorgeously sinful eggs ever created.....and the only ingredients were fresh eggs scrambled in butter!
Today we took on frozen desserts and savoury breads.
The morning was spent baking our pastry shells from ...
What a fantastic first day!
After a breakfast of freshly baked croissant, aromatic French cheese and saucisson, we dove right into making a praline pastry cream.
What followed was a tour of the major players of French pastry - puff pastry, pate sablee (to make a creme brûlée tart), choux pastry, profiteroles and crouqembouche. We even made a sourdough base bread (from apples!) to use later in the ...
... us to a great lunch at the local restaurant Le Vieux Puits. A very enjoyable couple of hours.
After this we had to make some distance and we rode to a city called Poitiers where we stayed for the night. Poitiers is a major university town.
During the evening we went for a few beers and actually found an Australian themed bar!
Miles today - 143
Total mileage so far - 2878