Two recipes were on the menu for the morning: choux pastry (which would become chocolate profiteroles) and pear and almond tart. I've never really tried making pastry before, apart from my cousin showing how to make chocolate eclairs years ago; it looked like a lot of hard work to me and I thought there was far more that could go wrong than with regular baking. Apparently lemon, or citrus, tart has more possible factors that can go wrong in a 3-hour session so, although we didn't get to make it ourselves, we were given the recipe to take home and try.
We mixed, beat, creamed, dipped, sliced, piped, and gently added ingredients all morning. We looked very professional in our white dust jackets. We grinned as we took our creations out of the oven and moved on to the next task, made easier by having all the ingredients pre-measured and stored in separate containers - I wish someone could do this for me at home! My cupcake piping skills came in handy when dropping profiterole mix onto the oven tray; it also meant that I could evenly pipe frangipane on to the sweet pastry base when making my pear and almond tart.
|Profiteroles straight out of the oven|
|Paul shows us how to dip profiteroles in chocolate|
|Magic trick - Paul removing the flan tray in one swift move|
And the result? Well, let's just say that a friend and I were going to meet for coffee on Sunday afternoon. As I had gone home with about 20 creamed profiteroles and a whole pear and almond tart, I put the coffee on and she came around for Sunday afternoon treats. What a perfect way to spend a Sunday!
|Chocolate cream profiteroles|
|Pear and almond tart|