Here we go...the start of a new section....a short section, only 4 days.
So what have we accomplished so far?
1.Baked fruit tarts
2. Lemon Cream tart
3.The start of inverted puff pastry
We have a new chef as our instructor this week, Chef Della Gosset
Lets get started...
Baked fruit tarts....figs, sour cherries and apricots! yum
A pate foncer was the base for our tart. Of course a buttery tart with an extra fine texture.
We filled the tart with frangipane (pastry cream and almond cream) with a combo of fruits.
My large tart was a fig sour cherry combo and the minis had apricots and sour cherries.
They were also topped with crushed almonds and powdered sugar.
We also started making inverted puff pastry for our St. Honore which we will finish Friday.
Almost like the croissant dough, but rather then enrobing butter with dough, we enrobed dough in BUTTER! Crazy! 6 turns get made to our puff pastry dough....
Lastly, our lemon cream tart.
A nice play on the classic lemon meringue...which is made with lemon curd *which we will be making tomorrow*
This one is made with a lemon cream rather then curd and topped with meringue delight with sucre gran as the garnish.
Check out tomorrow.. more lemons....more tart!