Kyriad Poitiers - Aeroport
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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 ...
... France, other atrocities and the circumstances and result of the atrocity of 10th June, 1944.
The museum was very interesting and informative.
We then entered the original village which is a very sobering experience. Everything has more or less been left as it was after the massacre became known to the world. There are burnt out and rusted cars in the streets and in garages. The bakers shop still has rusted scale ...
... 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 ...