I had a little “pastry tour” with a wonderful blogreader – Hey Samantha!! ^^ – and my new flatmate (+ sister later)! We started off with Mori Yoshida, proceeded to Rue du Bac where La Patisserie des Reves, des Gateaux et du Pain and Angelina are located. After that we went to Sadaharu Aoki near Jardin du Luxembourg and to Samantha’s place for the degustation.
All posts tagged coffee
This week we made more tarts, puff pastry dough, went to Rungis and made more tarts. The first tarts of the week were Pierre Hermé’s vanilla tart and coffee tart. Half of the class made vanilla and the other half coffee. I did the vanilla. Both tarts consist of a sweet dough crust, vanilla/coffee ganache, biscuit à la cuillère soaked in vanilla/coffee syrup, vanilla/coffee cream and vanilla/coffee glaze.
Next up was making puff pastry! Regular and inverse puff pastry dough. We made it in advance (mise en place) and proceeded with a Linzer torte……Worst pastry I have eaten while in Paris.
A couple of months ago I started to gain interest for this book of Christophe Adam called Eclairs!, it was only available in French (my French is still very poor) and I would have to order it from abroad with high shipping costs. So I procrastinated and never ordered.
To my surprise I saw the book is now available in Dutch! (yep, my main language) I went to the store and bought it immediately. These are the first eclairs I have made from this book and I’m sure many more will follow. ^^
These are mini eclairs, they are 6cm long, filled with coffee pastry cream, glazed with coffee glaze and decorated with a chocolate coffee bean.
Currently I’m busy with work and saving money so I can attend a pastry course in Paris. It is very expensive so for those who would like to help me, I made you a button. You can find it in the sidebar! I’m not really expecting anyone to help me, but it doesn’t hurt to ask right?
Thanks for reading my blog and I will try to post more -can’t guarantee it will actually happen-
I wanted mousse, coffee mousse, so I made it. I found a recipe online that looked awesome, so I tried it. The mousse was very nice and I really enjoyed eating it. The only downside of making this is that you have to be somewhat patient, but it was worth it! So do try.