We had an afternoon of fun baking, that’s what happened
A little background – Cuisine and Wine Asia magazine wanted to do a feature, where a chef will teach 3 celebrity apprentices to make certain pastries. I of course jumped at this opportunity to steal obtain a new recipe for when I finally have an oven again.
From the left,
Stephanie Carrington – the beautiful and always looking for a substitute to every ingredient student;
Janice Wong - our extremely patient and silently suffering pastry guru;
Jackson – our writer who will write nice things about us *fingers crossed* hurhur;
Me in the middle
Jacquelyn Chow – the sweetie pie who will be every teacher’s pet because she follows every instruction to the tee;
Danny – our photographer who took great pictures while laughing unashamedly at with us the entire session and
Derrick – the guru’s assistant who masked his exasperation at our boos boos and non stop questions well.
I’ve often fantasized about being a pastry apprentice, the same way I’ve thought about being a factory worker. You know how repetition work can be very attractive? No? Ok, different wavelength. Back to baking.
We made two different types of tarts, and boy, were the fillings alot of work! I suspect I’ll be heading back to 2am:dessertbar if I’m craving the chocolate tart or the marshmellow/cassis parfait filled tart. Also, Janice and Derrick unselfishly imparted to us little tricks (these are the stuff they don’t teach in cookbooks). One was how to shape your tart base using leftover bits of dough so the dough isn’t handled too much; another was to use a metal sift as a filing board to file the edges of the tarts smooth – neat trick!
Now to the taste test-what I liked about the chocolate tart, was that it is firstly not too sweet, and secondly, very shallow and therefore had the perfect ratio of biscuit to chocolate. Yummy! The marshmellow tart was rather tangy to the taste and very interesting in texture for a tart
Alot more happened, but I think I’ll let Jackson tell the juicy bits – will definitely update this post when the article is out early Nov.
Leaving you here with some work pics