Paris Brest (a pastry named for the bicycle race between Paris and Brest), èclairs, cream puffs, profiteroles and both classic and quick puff pastries. Chocolate glaze, chocolate pastry cream, coffee pastry cream. Wow. We rolled and beat and made all of these. It was exciting to fold and roll, stir and make all of these. I had never used a pastry tip and pastry bag, so that was and unusual thrill. The class went well. Well, except for being chased out of the room because of the lack of ventilation and extreme cooking from the next room.
The quick puff pastry went very fast, the classic was slow, but somehow satisfying. The amount of butter was frighteningly wonderful. I made a coffee (espresso, actually) pastry cream that was stunningly luscious. I kept secretly leaving too much on the spatula, then quietly grabbing a finger full. The èclairs came out perfectly ... we made small ones that were perfect two bite morsels.
I came home covered in flour. Shirt, pants and shoes all dusted. And I got to go out to dinner with nephew Robbie and his wife, Lisa. We went to a wonderful Italian restaurant, Antonucci,170 E 81st St, were given a magnum of the best red wine I had ever tasted, and I had a special meal with great company. Then a taxi ride with a chatty fellow. Yum. I am in love.
As usual I took a bunch of pictures, and even a video or two, and they are
here
