Here’s a short photo summary of what’s been going on in school. Enjoy!
Lesson 1: Gateaux: Streusel & Pavé aux Amandes
The streusal consists of a puff pastry base, fromage blanc and apricot filling, and a crumble top. The pavé aux amandes is a gluten free cake made with just butter, sugar, eggs, and almond meal.
September 10 2010 | le cordon bleu and paris and thoughts | 11 Comments »
No one else really compares in fame or stature in the pastry world. His desserts are innovative and forward while being respectful of tradition. Everything about his exudes sweet elegance.
Miss Gla’Gla Ishpahan. A lychee and raspberry sorbet sandwiched between rose flavored macarons shells. Refreshing and just sweet enough, this was made two and a half centuries too late for Marie Antoinette. Pink, dainty, and extremely expensive (6.20 euros), I think it would have been the perfect summer dessert for the ill-fated queen.
June 13 2010 | bakeries & restaurants and france and paris and thoughts | 8 Comments »
