Sorry I have been a bit MIA on the blog lately. The good news is that I am done with classes for the quarter which included baking numerous gluten bombs….
These are photos of my final exam. We had to make eclairs and a fresh berry tart, which sounds easy but all of this stuff is from scratch. There are no pre-made pie crusts in culinary school. We had to make:
Pate A Choux ( the eclair dough )
Pastry cream ( a.k.a. Vanilla custard )
Creme Anglaise ( another type of vanilla custard but its more of a sauce consistency. )
The sweet tart dough for the tart…
We had 3 hours to finish, and luckily I finished without any problems. No curdled eggs ( this happens if you over-cook your custard or don’t temper your eggs properly ). No burnt or deformed pie crust, no collapsed eclairs, everything went as planned, and I passed my final exam! All that worry for nothing.
I will admit this class was fun, but it was a bit of an obstacle at times when I had to taste my food, or when friends wanted me to taste their food. Hopefully my stomach will have a good amount of time to recover. Now to get past the obstacles at home….
What is your biggest obstacle?