The "Castle" aka our school
"downtown" Yssingeaux.... more to come later.
And just for a taste of my days here... my schedule:
7h30 get up and shower
8h breakfast
8h30 run to the kitchens
9h lining dough for saint honore cake
9h30 macaroons
10h lemon cream for saint honore moderne
10h45 shape saint honore dough
11h45 choux pastry - pipe 4 crowns, 20 chouxs, 2 brest rings
12h pastry cream with praline
12h30 lunch where I eat way too much because i'm soo exhausted and starving (today we had carrot and tomato salad, fois gras, roast beef and peas and more carrots followed by homemade sorbet)
2h passion fruit cream
2h30 assemble the Paris Brest
3h30 garnish saint honore with creams
3h45 ice lemon cream disks and finish with macaroons
4h30 decorate the saint honore moderne with choux pastry balls and slices of lime
done with classes at 5 and down to the student kitchen to help Lorraine prepare a South African meal for ten of our closest pastry friends
7h30 eat said meal and drink some much needed wine
9h sit outside of the school and chit chat until the sun goes down (around 9h30-10h) and go to bed to read and pass out!
I didn't make these and but I can't load my camera, so you'll just have to imagine how mine look in comparison.
Saint-Honore Cake, we ade this classical version but also adapted a recipe with passion fruit and lemon cream.... yum yum
Paris Brest - mine surprisingly does look just like this. Praline cream in the center and choux pastry (a type of puff pastry) covered in almonds and icing sugar
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