So Much to Say, So Little Time...

Smokin' the Chocolate

Well friends, I have done it again.  I am now six weeks behind in keeping you posted on what I'm up to at school.  I have completed two different classes that I really enjoyed and just have not managed to write a single word.  I guess that perhaps some of what I loved about these classes was the gentle rise in difficulty and intensity, which has lessened my time and energy to write.  Luckily for you (and me), I start my summer staycation today and will have 6+ extra hours each day next week.  YAY!!  Everyone in my class is seriously ready for this break.

Mango Bavarian with Raspberry Glacage and tart Blueberry Coulis

Here is a little bit of what you have to look forward to from International Patisserie, Custards, Fillings & Creams and Introduction to European Cakes and Assembly Techniques.

This Bavarian was SUPER fun to make.  I really enjoyed making the striped pate decor.

Framboise Cake

Sad to say that the Framboise Cake looks better than it tasted, to me.  The jam at school is much to sweet for me!  I needed some tart!

Hopefully the staycation goes well and we all live to bake another day.  Until then, ciao!  -The QoT-

Mother's Day Macarons

I really love making French macarons.  Really.  I do.  To some that may sound weird, but I love the method and how precise it can be.  It is rather relaxing to macaroner, to come up with flavors and colors.  I love the idea of this fluffy little bite of almond and any flavor you would like.  I made macarons for Mother's day because they were such a hit at Easter.  I made a giant tray of the cookies and French buttercream in four flavors the day before.  Here are the little cookies ready to be filled and sandwiched:

The creamy white-ish ones were soo delicious.  They were going to be filled with coffee French buttercream, so I put some coffee extract in the cookies as well.  YUM.
Here they are all filled and ready to be eaten:

Strawberry, Apricot, Coconut and Coffee.  Tasty and Delicious.

In the spirit of baking, manfriend - who CANNOT cook to save his life (he actually tried to make fried rice once) has become obsessed with making pancakes.  After watching one million episodes of Man vs. Food, he decided that's what he wanted to make.  So, I stocked the refrigerator with buttermilk and showed him what to do.  I think he made pancakes every day for about 2 weeks.  It has slowed down some, but I don't really know what he does in the kitchen while I am at school for 6 hours every day.  The buttermilk sure does go fast...

whisking mancake batter

I am currently doing lab experiments in the kitchen coming up with a Salted Caramel Mousse to fill a cake I am creating for class.  Keep your fingers crossed!  Hopefully it will be yummy and I will survive and live to bake another day.  I will keep you posted.  Until then, ciao!

-The Queen of Tarts-

Lost Photos

So, I was looking through my email and found the photos of the Tarte Tatin and the Mille Feuille.

 The Tarte Tatin has a puff pastry crust topped with apples and caramel.  It is made upside down in a skillet and was a bit tricky to get out, but we managed!  It is delicious and pretty simple to make - if you buy the puff pastry.  ;-)
The Mille Feuille is three layers of puff pastry, filled with two layers of pastry cream, topped with fondant.  Very sweet and kind of difficult to eat.  I took the Oreo approach and pulled the layers apart.

Coming soon:  International Patisserie, Custards, Fillings and Creams.  My favorite class and chef so far!  You will want to eat anything you see!

Let me know if you are interested in recipes or technique for any of the items you see.  I am always happy to share.  May I live to bake another day.  Until then, ciao!!

-The Queen of Tarts-