We have another week of tarts ahead of us. We started today with continued sanitation training. We have a test on it Thursday -- my first test since the bar exam. Thankfully, the answer to almost every question is "wash your hands." :)
Today, we made tartlettes (baby tarts). They were very cute but sadly I didn't get a picture of them. Things got kind of rushed at the end of the day. They were filled with pastry cream lightened with whipped cream and a little orange-flavored rum. We whipped the heavy cream by hand--a first for me! We then tried to artfully arrange fresh kiwis, oranges, blueberries, and strawberries on top.
We also started making homemade fig newtons. We made a fig compote using dried figs, lemon juice, sugar, and rum, and then we made the dough. We will assemble them tomorrow. We also started rolling out our Viennese vanilla crescent cookies.
We also had a lesson on conversions today. It is very important, as a pastry chef, to be able to convert recipes that are listed in ounces or cups to metric weight so we can scale it out. I don't think I've had to do math since college!
I feel like I'm starting to learn some professional pastry kitchen lingo. For example, when you are getting your ingredients together, you are "scaling them out" and "preparing your mise en place." And when you actually bake the tarts in the oven, you are "firing the tarts." Maybe everyone already knew that...
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