This week in Cuisine we were focusing on pâte brisée. Basically, savory tart shells.
This included Quiche Lorraine and some fruit tarts. But when I say quiche (and I am mostly speaking to my mother the maker of some fine quiches) I do not mean throw some egg and milk and cheese and broccoli in a bowl and pour in to a pie crust:
This quiche is very dainty. But only in size. Double cream mixed with Gruyere cheese is a dangerous combination.
In the foreground of the picture is the fruit tart. Obviously. Both of these tasty treats were made in the "demo", and in the actual practical class we only had time to make the Quiche Lorraine.
Along with tarts we are also in the middle of making things with puff pastry. Which is extremely tasty, extremely time consuming, and also extremely pretty:
AND, finally, Patisserie:
This week made me a very proud pastry chef. Check my Lemon Meringue Tart:
Unlike previous pictures- I did, indeed, create that whole damn thing from scratch.
And gave it to some lucky man in the reception desk. I couldn't bare to cut through that piping.
Friday we made Apple Tarts. Which made me even MORE excited about the fact that it is October:
The thing on top is supposed to be a little apple-flower. It doesn't come through very well in the picture though. By the way, no, I did not slice all of those apples by hand. There is a tool for that.
HAPPY WEEKEND!!!
-H
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