Thursday, October 1st

Yesterday we prepared to create our fruit tarts so there is no picture for Thursday. This meant that we made our dough for the pie crust (pot sucree) from scratch (after making the dough, you chill it, put it in the oven covered with a weight, remove the weights, and bake the dough until golden… Its tedious because you have to constantly check on what you are making while watching the clock. During this time, we also made our crème patisserie which is the pastry cream that lines the tart. All of these things must either chill or cool so we didn’t have the time to finish them. I think, on an up note, that Im getting a great work out from the 8 pound shoes I hoof around in all day… Pic attached…