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Showing posts with label religieuses. Show all posts
Showing posts with label religieuses. Show all posts
Thursday, June 2, 2011
Bonjour Les Pates aux Choux, watercolor on Etsy. 9" x 11"
Who isn't captivated by the sheer beauty of French pastry?
But it's what's inside that really counts.
Are you persuaded by just a pretty face?
Any patissiere worth his pates aux choux is very much obsessed by what's inside. Top Parisien patissiere, Carl Marletti shows a luscious cross-section of a religieuse and shares the ingredients in quite an innovative way. Do visit.
The innards of a macaron from Patisserie des Reves' chef Pierre Conticini's cookbook, Sensations. Who knew what mysteries lurked within?
A page from a guide to Pierre Herme's L'Ecole Ferrandi. Herme mentions many times that he'd like to be an architect - but he is, isn't he?
A cross section of a piece of cake at Des Gateaux et du Pain...
In my mad pursuit to paint French pastry I nearly fell over in a faint when I discovered this FAB book, called I think, Encyclopedia of pastry dough - 100 kinds of pastry dough and petit gateau (旭屋出版MOOK) Essential reading for professionals and pastry artists.
If only I knew a bit more Japanese besides 'arigato'/thank you...
Wouldn't it be lovely to know the French names of all these yummy ingredients. Any volunteer translators out there?
Second best to knowing what's inside...
Would be a proper knife to cleanly cut through the pastries. A PBer mentioned Kyocera ceramic knives are the best and I'm getting one today. It's Japanese too... 
Yellow Bird keeps telling me if I had a proper knife I wouldn't make such an awful mess. Hmmm...(shrugs) "c'est la vie".BONJOUR Inner Life of Pastry!
Wednesday, June 23, 2010
I looked at this little paw clutching the patisserie counter in anticipation and wondered...
Mom, how come my first sandwich cookie was an Oreo?
Not a framboise macaron..?
I've no remembrances of things (madeleines) past...
I cut my eye tooth on home-made rock-hard oatmeal cookies...
I never made any religieuses with the aid of a kid's cookbook. Though Mom, you did let me place raisin 'buttons' on the gingerbread men.C'est comme ca...
My marshmallows were not exotically flavored delicate affairs like these pastel guimauves...
Mine came in a puffy bag and I popped them one-by-one into my mouth without thinking. I enjoyed roasting them over the stove on a fork, especially when you were out of the house Mom. How I never burnt down the house is amazing!
Claes Oldenburg got it right...
Our cakes are clutzy!
Everything is too big.
No wonder we go nuts over Paris pastries?
When we grew up eating this?
Where was our early taste-bud training?
French kids learn to become little locavores early cooking what's in season..
Mom, I'm feeling a bit miffed. A bit deprived...
I have a lot of catching up to do and it's hard work!
I'd like to send you all bites of everything I have to taste to catch up. The next best thing is this Paris patisserie guide. I met the editor at BEA last month. She was telling me what hard work it was, having Paris pastry chefs drop off new gateaux everyday at her office to taste. And it took some heavy arm twisting to get those chefs to divulge their secret recipes for the book. Pastry isn't all fun and games you know...
bien élevé = qui a reçu une bonne éducation.
BONJOUR PASTRY EDUCATION!
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