The Nose Knows

An After School Snack

     Think you're a pastry pro?  Whip up one of these bad boys and prove it!  This is a Gateaux St Honore of course.  A base of inverted puff pastry crowned with chouquettes filled with pastry cream, dipped in caramel and then filled with vanilla lagere cream.  Yum.

    
     While you're at it use up the rest of that puff pastry and pastry cream on a Mille Fuille.  Inverted puff pastry is ridiculous amounts of flaky and fragile.  Yummers.

People who "don't like chocolate" clearly
have some sort of chemical imbalance or a
not being human problem.

    



     Yesterday was chocolate tart day.  Truly a decadent dessert.  It is a rich dark chocolate custard in a sable dough shell with big shards of nougatine crisp on top.
    

    
     Excessive amounts of awesomeness means my class was given an extra project.  The single most amazing apple tart in the universe.  Holy sneakers(!) it's glistening, mouthwatering, smooth as butter, forget your grandma in the car deliciousness!  I'm pretty sure Chef Della said that Chef Jacquy used this recipe in his competition for M.O.F.
     It took three days to get the apples ready.  Day One: peel, core, cut in half and soak in the apple juice of the Gods.  Day Two: bake.  Day Three: bake crust, glaze and garnish.  What I've done here is I've garnished the apple tart with sucre gran, a little bit of nuts and a beautiful shard of slivered vanilla bean.  Now eat it... oh wait you can't.  BWAHAHAHA!