Our section on petit fours has sadly come to an end, but I had to update you all on what we did on the last two days.
We got to filling the pink macaron with a raspberry filling we made with fresh raspberries and raspberry puree. We also made the French meringue method for macaron...and they are chocolate...could it get any better?....yup! We made earl grey chocolate ganache to fill those babies. So fragrant and decadent.
On we went with making more mini tarts. Apple toasted almond and fresh fruit with pastry cream..
Sugar and Almonds? How could anyone not like them. Tricky little suckers to make....they have to be baked for just the right amount of time, just like so many French pastries...not to little, but not too much...just right! We dont want to under or over bake these tuiles because we want them to bend and shape perfectly once we pull them from the oven...but not as soon as they come out....just mere seconds after...definitely a product to keep your eye on.
Petit fours have been fun, and I think I am ready to step away and move on to breads and breakfast pastries for the next two weeks...Im ready to roll up my sleeves, whip out the muscles and get kneading and rolling!
Look for it....up tomorrow: blueberry muffins, brioche and toast bread!