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Just after school finished for the summer last year I ended up getting invested in watching the Tour de France each morning. It was a fun diversion after a unique and challenging school year.
Just after school finished for the summer last year I ended up getting invested in watching the Tour de France each morning. It was a fun diversion after a unique and challenging school year.
After about a week of watching the cyclists travel over the beautiful French countryside, I started getting excited again and began thinking about all of the new pastries, recipes, and techniques that I wanted to teach my students in the upcoming year. I have been planning on making this "classic" since that day in late June and am happy that I have been able to introduce it to my sophomores.
After about a week of watching the cyclists travel over the beautiful French countryside, I started getting excited again and began thinking about all of the new pastries, recipes, and techniques that I wanted to teach my students in the upcoming year. I have been planning on making this "classic" since that day in late June and am happy that I have been able to introduce it to my sophomores.
First thing, it is utterly delicious, not too sweet... just right. Second, it combines so many classic bakeshop principals into a single dish. There is the classic Pate a Choux pastry crust that has so many uses besides this pastry. You might be familiar with it from having eclairs or cream puffs. Also, the mousseline filling is made with pastry cream (another staple) and a praline paste made from caramelized sugar and ground almonds. The mousseline is surprisingly light compared to a buttercream which is probably the ingredient that it most resembles. I think it is one of our best items.
First thing, it is utterly delicious, not too sweet... just right. Second, it combines so many classic bakeshop principals into a single dish. There is the classic Pate a Choux pastry crust that has so many uses besides this pastry. You might be familiar with it from having eclairs or cream puffs. Also, the mousseline filling is made with pastry cream (another staple) and a praline paste made from caramelized sugar and ground almonds. The mousseline is surprisingly light compared to a buttercream which is probably the ingredient that it most resembles. I think it is one of our best items.
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