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There is so much to tell from pastry class last night that I am going to take a new blogging approach: I’m going to write about it piece by piece. Otherwise you will be reading this one long blog post until mid-summer. And you won’t make it. I want you with me at the end! And since much of the evening has already escaped me, I’m going to save our puff pastry adventure for another evening (and a much

As usual, the ride home from pastry techniques class was heavenly. These little guys were riding in the passenger seat: and…

Now that my valentine’s tart is no longer a surprise, I can post a few pictures about making it. This was the end product:

My version of a valentine:

It was another whirlwind adventure in doughs tonight at pastry class. The quickest way to sum up is to tell you that I struggled to stay in my lane on the freeway ride home because I was swooning from the smells of warm brioche, quiche and a lemon meringue tart, which were perched on my chef’s apron on the seat next to me.

I was an almond skeptic. But I have been won over. There are very few foods I won’t eat; I eat just about everything with great joy and abandon. But I confess that almond things have been on my very short won’t-eat list.

If you sneaked a peek at this blog late last night, or raced to check it early this morning (ahem), you already know that session 2 of my pastry techniques class at L’Academie de Cuisine was a bit of a wild ride. We crammed so much pastry dough into a brief period that our little heads were spinning. And in all the hubbub, my fellow students and I managed to make batches of pastry cream so tough you could slam