Howdy Partnersđ€
Iâm 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 aroundâŠ
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 (âokay so YOUâLL go get the flourâ), 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 Choppedâs 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!).
Up to this point, our taste buds have been at the whim of the schoolâs recipe developers (see below: Day 4âs 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 chefâs 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 mindâŠ
What would be yâallâs ingredient of choice for a tart creation? Need to get my creative juices ~flowing~
Pastry Chefinâ
A travel cake, a random tart, and a whole lotta Choux pastry
Day 1: Weekend au sirop dâĂ©rable // Maple Syrup Cake
Day 2: Tarte chocolat Ă lâorange // Orange chocolate tart
Day 3: Tarte choir chocolat noisette // Chocolate hazelnut choux tart
Day 4: Ăclair marron et cassis // Chestnut blackcurrant eclair
Day 5: Gùteau Saint-Honoré revisité // Modern style Saint-Honoré cake
In other news
Once again, I thank you for reading my silly rants and going on this journey to chefdom with međ©âđłâš Hope all are doing well and feel free to message me with any questions on the recipes - would love to see some at-home recreationsđ
xoxo,
Chloé
Chloe- Tres bien. Your desserts are amazing. Canât wait to hear about how your tart goes. I love lemon! Xoxo Jackie
Chloe, love to hear these updates and see the gorgeous pictures! I also love lemon!! Good luck and have fun!! Miss youâ€ïžâ€ïž