So today was Tarts, Tarts, tarts. First we took some dough we made last week and made 4 tarts and I don’t mind saying that I could do it. I could make the tarts without any of the usual problems I have with tarts. Am I growing as a person, or as a chef, or maybe I just got enough practice? Will we ever know the answer, probably not, but let’s not get cocky because this story will take a bitter twist.
I then got a chance to finish my apricot and streusel tarts from last week while my new lab partner, Sherisha, started on some pastry cream. Then we made almond cream, but in a different method then we used before. This time the pastry cream was an ingredient in the almond cream. We filled our 4 tarts from earlier with almond cream and then cut up some pear to put on top. We took a pear half and halved it, then sliced it into thin strips but still kept it together. The pear was then picked up using a small spatula and placed on the tart. When enough pears were on the tarts we covered them with sliced almonds and baked.
Then it was time to get the dough we made earlier and make 2 more tarts. But for some reason my dough was not cold and when I tried to roll it out it resulted in a big mess. So I chunked it back in the freezer in hopes to us it later. Then the best thing ever happened, chef handed out Apples. We cored them, peeled them, and cut them up into tiny pieces. Those pieces went in a pan with melted butter and, wait for it, Vanilla Sugar. That’s right, hot apples, butter sugar, and vanilla is the greatest smell ever, and I smelt it. then that went on a sheet pan in the fridge to cool. But then we got them out again and filled some tarts. I had no tarts because my dough sucked, but Jessica, the gal in front of me didn’t have enough apples to fill both of hers, so she let me fill on. And for the first time we rolled out some more dough and put tops on out tarts. Unfortunately there was not enough time to cook the tarts so they went in the freezer for Thursday.
For dinner tonight we had some rice and I think it was veal chunks in a white sauce with pearl onions, so good.
My god those tarts look amazing. Please tell me you're bringing some home tomorrow.
ReplyDeleteHow does Italian meringue taste compared to... regular meringue?
Finally, I was thinking. I've been eating a lot of oranges lately (because they rule, obviously). Any orange pastry ideas?