Week 2 of Pastry Techniques at L’Academie de Cuisine, and once again, there’s so much to tell that just about everything will have to wait until tomorrow. We had a wild rollercoaster of an evening packed with pâte à choux, pâte brisée, pâte sucrée, and the Mysteriously Muscular Pastry Cream. Charming cameo roles were played by the tiny éclair and the beguiling salambo.
If you haven’t the faintest clue what the hell I could mean by most of these things, then that’s all the more reason for you to check back here very soon for the full story. It’s too late, and I’m too tired, to tell it all now.
But I’ll leave you with this parting trio of shots:
The tiny éclair (or was it a salambo? I still haven’t gotten clear on that. Either way, it’s the length of my index finger):