There are some weeks when I manage to exercise tasting restraint at SFBI. This was not one of them.
Things started to go downhill early Monday morning when Jonathan found a leftover blueberry pie under our workbench.....
And only got worse as we made three very yummy tarts - salted chocolate caramel with a black chocolate glaze, pear frangiapane and passionfruit meringue. Let's just say I didn't have to wait for the afternoon tasting session to try these three products.
Tuesday and Wednesday spiralled further out of control as we tackled choux pastry - there was no hope resisting the paris-brests, coffee and praline eclairs, chouquettes and St Honore cake. If only praline cream came in a portable drip....
And as the week ended and we turned to cookies and quickbreads, I resigned myself to the fact that tasting every product multiple times is an important, dare I say critical, aspect of the course!
I'd like to say I'll behave better next week, but with my favourite scones on the menu on Monday, there will be no promises.
PS. Just before signing off, I have to show you a couple of arty creations by the clever folk in the class....
Juliette's retro choux swans:
Graison's tuile creation. The rest of us made kindergarten shapes with our tuile batter and he pulled out this magical seahorse mobile:
