Tomorrow night is our final involving knife cuts (the standards, julienne, dice, etc. as well as four tournées which are going to be a pain in the ass) and piping (shell, reverse shell, star, and rosette) - hopefully all will go smoothly. Saturday is deep cleaning and then I'm free for three weeks!
Thursday, December 17, 2009
Finals!
Finals start tonight with the baking of pâte à choux and mousseline pastry cream...better known as eclairs. It's the group portion of our final and should, fingers crossed, go better than last quarter's group final. As long as we guard our oven (we've taken to taping it shut with masking tape so that idiotic people don't keep opening it thereby lowering the temperature and doing other things that damage our end product) and pay attention to our measurements, we should be aces. Our eclairs always turn out well - I'll have to make sure I pipe them though I think...
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I should really tape my own oven shut, I really bad about opening and shutting it all the time. And while I'm not cooking anything super delicate, nor for a final, I'm sure I shouldn't be doing it!! Good luck!!
ReplyDeleteIt really is about keeping the temperature where it should be, regardless of how delicate your baked good. It's amazing how much the temp can fluctuate just by opening the door for 5 seconds.
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