Day 13

So despite the fact that I’ve been horrible at updating (which, in all fairness, I did warn about), I’m determined to finish what I started, even if my three-month course becomes a year-long blogging venture.  Hopefully that won’t happen. At the very least, I’ll put up all the pics 🙂

Day 13:

• Paris-Brest (Crème Mousseline aux Praliné)
  
• Tarte Profiterole (Crème Légerè)

We continued our section in chou paste with a favorite to many: Paris-Brest.  Paris-Brest, however, was new to me.  While I’d seen it before, I’d never eaten one and was looking forward to the tasting at the end of Day 13’s demo.  And I liked it, but it wasn’t my favorite. After discovering the blissful lightness of crème légerè the day before, crème mousseline, pastry cream with a healthy portion of creamed butter, was just was too dense for me.  I did, however, love the hazelnut flavor.  If Paris-Brest called for a hazelnut crème légere, I’d be all over it…but then I guess it wouldn’t be “Paris-Brest.” It’d be “Jessica’s (bastardized/improved version of) Paris-Brest that really is a hazelnut cream puff in ring form.” I like the sound of that…

Day 13 was no ordinary pratique day.  It was our midterm—LCB can feel like real school sometimes. While Chef D told us not to be nervous and just approach pratique as we normally do, the nerves came out.  At least for me, anyway.  But it wasn’t so bad and I (thankfully) got my Paris-Brest on a show plate just in time for the 4:30 deadline 🙂