THE SWEET ESCAPE

Our culinary curriculum allowed us a few days of pastry and I loved it oh-so-much. Various times I caught myself staring distractedly at the doughs and creams we whipped up wondering, “Did I make the right decision by going culinary rather than pastry?” Don’t think I’m flaky — no pun intended! — it’s just that pastry is a very methodical art and I find the exactness of the process incredibly soothing and gratifying.

We made pâte feuilletée, numerous sweet and savory soufflés, fritters, mousse, cream puffs… Admittedly, I overindulged and was craving lamb shank and ribeye on soufflé day, but still, pastry was glorious. Here are a few photos of what I made:
souffleauxpoires

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tarteauxfruits

lagenoise

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