Hotel Chapon Fin
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... summarizes our day (and, to be honest, the rest of the week as well.)
The day was a bit of a whirlwind, In addition to enjoying ourselves, Sidney and Allison also want to make sure that we learn a lot while we are here. We jumped back and forth between making multiple different kinds of ganache and macaron shells, madelines, brioche, croissant and chocolate glaze and 3 kinds of meringue!
Alison showed us how to assemble ...
... creme brulee, vanilla amarula ice cream and the smoothest sorbet that I have ever tasted.
We created and sampled contrasting breads: soft dinner rolls (melt in your mouth) and fougasse (a great dipping bread). It was a great experience being able to directly compare (taste) different types of recipes to see how each could best be used.
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 ...
Day 25 - Monday, 29th September, 2014
We were out of Limoges fairly early today as we had a couple of things to do.
Firstly, we went to Oradour-sur-Glane, the scene of a Nazi atrocity on 10th June, 1944, where 642 of its inhabitants including woman and children, were massacred by the German Waffen SS. A German Panzer Unit was making its way north to counter the advance of the Allies at the D day landings. At the same time a ...
... 7 electric points but unfortunately only one worked and we did not get it! Another British couple turned up having obviously been there before and immediately plugged in. Not a problem really as we do not have to be connected to power all the time, luckily. There was a Co-op shop right opposite as well as a bakers so life was ...