I have embarked on an 8 week Patisserie course and I have to say I am very excited.
Pastry has always scared me a little bit, so this is my chance to get over that fear but also to learn some new techniques and ultimately learn how to make pastry/baking look pretty. I’m good at baking cakes, cookies, cupcakes and general cooking, but pastry is the one area that I haven’t adventured into.
This patisserie course will teach me how to make all kinds of pastry and crèmes and in the end, allow me to ultimately make beautiful Classic Millefeuille, Palmiers and Profiteroles.
I will be doing weekly blog post with my progress and with lots of pictures of what I got up to.
Lesson 1- Le Puddings!
The first lesson has finally arrived; I was very excited but a little nervous. I wasn’t really sure what to expect or how big the class was going to be, but to my surprise, when I got there it was only me!
I have to say, if anything, I was very pleased by this because it meant I now had a one-to-one lesson with a professional pastry chef. As a result, I got a better lesson, he had more time to teach me a couple of techniques that otherwise I wouldn’t have learnt. One of them being – if like me you beat mixtures with the bowl tipped to the side, we are wrong. Its best to put the mixture in a flatter bowl and hold the whisk like a pen and do zig zags up and down.
The first lesson was fairly straight-forward. We made apple crumble, butter and bread pudding (with brioche bread), crème anglaise and chocolate fondants.
They were all lovely but of course my favourite was the chocolate fondants, they are delicious warm with a little bit of the crème anglaise.
The “lets make things pretty” tip for the lesson was on how to make your apple crumble more dinner-party friendly, by making them inside the apples. You can see what I mean in my picture below, I’m going to use this tip all the time in the future.