I knew that pastry school was going to be hard. I want pastry school to be hard! If I knew how to do all of this stuff already, I’d have saved my Euros. And after the highs of Croissant Day to start the week, karma saw an easy target. The last three lessons we’ve had were the toughest so far. It’s important to keep that in perspective - a hard day at pastry school is better than a good day most other places - but the lessons that ended the week really highlighted my weaknesses in a way that feels uncomfortable and unfamiliar. We had an afternoon-long piping workshop on Wednesday, and then made back-to-back fussy fancy cakes Thursday and Friday. They were the kind of high-difficulty, high-technique, low-flavor cakes that classic French pastry loves dearly - not anything most people would ever buy in a real shop, but important to learn.
Gene and I were just yesterday trying to explain to the girls how French cake is always the most beautiful and the least tasty! Thanks for confirming I will show them your blog. Sending good vibes for the handsome chef to return on Monday and that choux is a shoo in for a 5/5. 😊
Wait, they KNOW that their cakes are both difficult and flavor-free? Le sigh.
Gene and I were just yesterday trying to explain to the girls how French cake is always the most beautiful and the least tasty! Thanks for confirming I will show them your blog. Sending good vibes for the handsome chef to return on Monday and that choux is a shoo in for a 5/5. 😊
TGIF!