Blog posts

Day 3 at SFBI

Lessons From Cooking School


What do you get when you fill a wheel-shaped choux with praline mousseline?

Something very, very tasty — known as a Paris-Brest to those in the know.



And then there’s Eclairs Three Ways — caramel, fondant and chocolate — filled with vanilla pastry cream.

Jealous much?


How about 3 lbs of European butter, encased in a dough containing another 1/2 pound or so of “regular” butter?

That would be homemade puff pastry — this is the real deal folks.  Two days and a labour of love.  This is actually the 2nd course I have taken with a puff pastry component.  Hopefully my learning curve has shallowed out on this.  Remember what happened when I tried to make it at home after the first class?


Six single folds, and into the fridge she goes…


I leave you with a caramel ball — an 80’s vintage, retro caramel ball to be exact.  Until tomorrow…