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... then proceeded to demonstrate a few 'over the top' presentation techniques that illustrate the precision, creativity and finesse exhibited by professional pastry chefs.
Sidney put a layer of glaze on Tuesday's layered mousse dessert that looked like a chocolate mirror. All of the components that we have been working on over the course of the week are starting to come together. Can't wait for the grande finale tomorrow night!!!
We took the morning off from cooking and drove to Tours for market day. The Tours market is a showcase of local products (this area is known as the breadbasket of France) and the bounty of the rest of the country as well. The fresh vegetables, cheeses and meats are second to none.
... pastry was used to create a classic Napolean (or Mille-feuille). After lamb shanks (in Morrocan inspired sauce, falling off the bone) the passion fruit creme brulee was served with a raspberry sorbet - the contrasting flavours played beautifully against each other. To me, a well prepared creme brulee is absolute and undeniable perfection.
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 ...