Week #5 (ish)

If the choux fits...

Howdy Partners🤠

I’m alive! After a much-needed week of R&R, I tackled the first week of ~iNterMediAtE pAstRy~ **gasps! oohs! ahhs!** Things are looking rather different this time around…

First off, we make everything in PARTNERS now due to the sheer amount of components in these French delicacies - just when I thought dessert couldn't get more elaborate. Thankfully I found a buddy who makes me look like a stress-case with her effortless, chill demeanor. While the rest of the pairs anxiously wait outside of the kitchen in the minutes before practical to scramble together a game plan and assign tasks (“okay so YOU’LL go get the flour”), she and I exchange memes in the hallway, talk about what we ate for dinner last night, and laugh about our eccentric neighbors.

Secondly, we are pupils of an entirely new pastry chef now, who runs our demonstrations and the whole entire pastry department at the school as a matter of fact. He is much less forgiving of my beginner blunders (since we are held to intermediate expectations now), but I still receive the same endearing America jokes.

Thirdly, our final exam this time around (T-3 weeks away) is creating and developing our own tart recipe. We are permitted to bring one special ingredient to use in our masterpiece, in addition to all of the in-house supplies (e.g. fruits, dairy products, butter, butter, butter). If the previous exam had Chopped’s element of mystery, this time around feels a little more Great British Baking Show. I even have to put together a presentation explaining the origin story, recipe, and weights of my dish (diagram included!).

Funny diagram from GBBS (we create our own entremet for the Superior Pastry exam🤯)

Up to this point, our taste buds have been at the whim of the school’s recipe developers (see below: Day 4’s peculiar flavor combo), so I am absolutely pumped for our first chance to Dr. Frankenstein our own creation.

Considering an ode to North Carolina with a modern adaptation of the Atlantic Beach Pie (guest ingredient being Saltines) because I have an aptitude towards all things lemon but also a wee bit scared to see how the chef’s would react to me completely avoiding the tart shell process to crush up crackers and douse them in butter instead. Basil, honey, and ginger also crossed my mind…

What would be y’all’s ingredient of choice for a tart creation? Need to get my creative juices ~flowing~

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Pastry Chefin’

A travel cake, a random tart, and a whole lotta Choux pastry

Day 1: Weekend au sirop d’érable // Maple Syrup Cake

This is what we in the industry call an “uggo.” A cake ended up on the floor out of the oven, and that cake happened to belong to yours truly. Thank god for decoration😅

Day 2: Tarte chocolat à l’orange // Orange chocolate tart

Almost sacrificed all of the hair on my head for that caramelization. Don’t trust me with a blowtorch.

Day 3: Tarte choir chocolat noisette // Chocolate hazelnut choux tart

Trying to keep the location of the pictures ~spicy~. In reality, I’m usually being rushed out of the room and grab a pic where I can get one (feat. my knife kit).

Day 4: Éclair marron et cassis // Chestnut blackcurrant eclair

When Chef said blackcurrant and chestnut was a “trés bien” combination, I had my doubts. But can now confirm that it was surprisingly bien.

Day 5: Gâteau Saint-Honoré revisité // Modern style Saint-Honoré cake

**Me presenting my final creation to the chef at juuuuust the right angle to hide all flaws and mishaps**

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In other news

Slightly horrified. Ordered an Egg McMuffin (#noshame) to wrap my head around the “MacDo” craze here but the verdict’s in… I prefer the OG back in the states

Being locker buddies with a Boulangerie student definitely has its perks. This puff pastry / brie / bacon / basil creation was divine (and free).

The Parisian ~youths~

Lucky to have a roommate who makes a MEAN vodka sauce pasta. Carbs❤️

Because apparently jellied blocks of fish and hard-boiled eggs are a thing. Scenes from the bi-weekly farmer’s market on our street.

Once again, I thank you for reading my silly rants and going on this journey to chefdom with me👩‍🍳✨ Hope all are doing well and feel free to message me with any questions on the recipes - would love to see some at-home recreations😎

xoxo,

Chloé