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| Chocolate Religieuses & Chantilly Swans |
Petits Fours can be translated in a couple of different ways. Literally, it means "little ovens", but most often it is translated as "two bites" because that is what they are supposed to be. Miniature little pastries that are gone in two bites.
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| Coffee Eclairs |
Today was a bit of a review on the items we made in Basic and a test of our organizational skills and speed. Chef H showed us seven different types of choux petits fours, six of which we had to reproduce for him in practical.
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| Salambos |
It wasn't a very eventful class. You just had to move really quickly to get everything done on time. It's really the fondant that's the tricky part, though. We had to glaze in three different colours, so essentially three separate times we had to temper and adjust the consistency. I can't even look at an eclair anymore without thinking of all the time and difficulty that goes into glazing the darn things. Mine were all really messy and I think the biggest problem I had was getting the fondant thin enough. It looked pretty good going into the fridge, but when I pulled it out the shine had disappeared on most of them and they had developed little hairline cracks all over. The result of heating the fondant a bit too much. But I am very proud to say that I have no Marie-Antoinettes among my chocolate religieuses - all of the heads have stayed firmly attached!
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| Paris-Brest |
For taste, the Paris-Brest are definitely the best. They're little rounds of choux pastry filled with a mixture of buttercream, pastry cream and hazelnut praline and topped with almond slices and icing sugar. Delicious! I love the story behind this pastry - it was created in 1891 and the circle represents the return route of the Paris-Brest bicycle race or a bicycle wheel.
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