The Pastry Monday day started this week with another wine class, learning about the Alsace wines. It’s always nice to start cooking after the first glass of wine. Even if it’s 10AM.
The Munster. Very strong fragrant fromage, with an orangy crust. The Smell is stronger than the taste.
Gewurztraminer, try saying that 3 times fast! This was our sweet, late harvest wine to taste.
The Riesling, as a contrast, very dry.
The fabulous little bread. This bread is so good that Ihsuan almost missed class thinking there wasn't any but came in the last minute anyway because she didn't want to miss the bread ๐
One in front of the other, what can we taste? Apperantly a lot. These are comments I took from what our teacher said. I couldn't come up with all this and couldn't taste hardly any of it (click to see a large image).
The Munster, tasted with the two wines. I liked it with the dry wine. The teacher admitted it needed a dry gewurzt (something between the two)
Then after all this we went to eat lunch, and then, feeling a little nausea, started on our pastry class. The day before I thought we’re just making tart, didn’t read the recipe, and I regret it. I felt lost even though we read the recipe in class. A bad day to feel lost. I forgot the stupid hat we have to wear in the locker so went back to get it and ended up coming last to class, meaning, everyone had already his partner for the citron filling to the tart and I was sharing filling with the chef! Should not mess up this one. He can get really upset if something’s wrong but he’s not helping as much as you would think. Anyway, after checking every other minute what are the amounts and what is the order, it turned out pretty good. Luckily, Chef tasted “our” citron filling and was pleased to call it ours.
The dough is made just like the apple tart, Pรขte brisรฉe. Look here to remember.
This time we baked the base without the filling. Filmed it
Put a lot of sugar on the film. We always use beans and rice to flatten the dough at home but sugar is the best, smallest grains
Make it tight around the edges
...
In the oven, the film and sugar won't melt. Together with the cookies made from leftover dough
My cookies are out, yes I know it's a little muslim.
Making lemon curd, start with the usual: beating yolks with sugar
Squeeze the juice of 6 lemons. Chef did it for us, wohooo!
When the lemon juice + more sugar is boiling pour it to the beaten eggs
Mix fast!
Add in the cream. After it's chilled a bit, mix in butter. Beautiful!!
Poured into the tart crust
My tart with the curd
Making the chocolate filling. Was so easy, you just boil cream + inverted sugar. Then pour it over the chocolate and stir. Add butter. That's a simple but amazing Ganache.
Poured over the second tart crust
All the lemons we used were skinned and julienned. That's a big amount and even harder when cutting yellow over yellow, I tried to do it super fast, look what happened to my fingernail (at the end of the post)
To confit the lemon zest you have to boil in water then change the water and add sugar.
Decorated
After chilled the chocolate looks amazing!
The citron with the napage on it (the gloss)
Side
Side
We couldn't be creative with the plating this time. But the creative sense had to be used to packing these two cakes to take home unharmed.
What happened is that I sliced a bit of my fingernail, just enough to make a little hole. That was funny!
It's an angel!
They were both good tarts, tasted at home, better when you’re the one making it!
why does the film and sugar not melt in the oven? what temperature is it on?
It says in the recipe 200 degrees, and I remember asking about it and receiving an answer, but now i’m just confused. Will ask on Monday. Probably the oven didn’t reach 200 degrees and more like 150, than it’s fine.
ืขืืืืช ืขืืืืช ืขืืืืช ืืืื ืืืฆืื ืืืืืื ืฉื ืืชืจืืืช ืืืขืจืืืช ืฉืืขืจืืช ืืื ืคืขื ืืืืคื ืงืจืืืืืื ืืช ืืฉืืืื ืฉื ืกืืืจ, ืฉืืื ืืคืืืืืืช ืื ืื ืฉืจืง ืืืืืื
Looks so good! I want a pastry class too.. With wine!