School Updates

We've been working hard on mastering our pate sucrees and pate brisees, creme patisserie, creme de almandes, custards and meringues. Our first exam is next Monday, consisting of both a written portion and a practical. On the practical, we'll have to reproduce one item from our list of pastries we've worked on in the past couple weeks. We've made the doughs plenty of times so I'm not worried about those; it's the fillings that make me nervous, since we've only done each individual recipe once.

This week:

Spritz Cookies

Fig Newtons

Claufoutis aux Cerises

Lemon Tartlettes


Tarte Aux Noix (Nut Tart, with raspberry jam)