We made pâte feuilletée, numerous sweet and savory soufflés, fritters, mousse, cream puffs... Admittedly, I overindulged and was craving lamb shank and ribeye on soufflé day, but still, pastry was glorious. Here are a few photos of what I made:
Tuesday, September 18, 2007
THE SWEET ESCAPE
Our culinary curriculum allowed us a few days of pastry and I loved it oh-so-much. Various times I caught myself staring distractedly at the doughs and creams we whipped up wondering, “Did I make the right decision by going culinary rather than pastry?” Don’t think I’m flaky -- no pun intended! -- it’s just that pastry is a very methodical art and I find the exactness of the process incredibly soothing and gratifying.
We made pâte feuilletée, numerous sweet and savory soufflés, fritters, mousse, cream puffs... Admittedly, I overindulged and was craving lamb shank and ribeye on soufflé day, but still, pastry was glorious. Here are a few photos of what I made:
We made pâte feuilletée, numerous sweet and savory soufflés, fritters, mousse, cream puffs... Admittedly, I overindulged and was craving lamb shank and ribeye on soufflé day, but still, pastry was glorious. Here are a few photos of what I made:
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1 comment:
mmmmmmmmmmm!!!!!!! Art that you can eat! Wow :)
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