Today the class was a bit better and they worked a bit more
efficiently.
We did pain bresan (with the “gaude”, roasted maize flour),
pain complet (made with the T150 and butter...) I would eat this one with just
some salted butter or schweinschmalz) and pain bio (made with bio flour and
baguette concentrate which is roasted barley flour). Due to the class still
being pretty slow, we have only done the shaping of small breads into boules
and the larger ones into baguettes or batards.
For lunch we had a nicoise salad, but with tinned tuna,
anchovies, thin slivers of tomato, slices of boiled potato, capers, olives,
hard boiled eggs and an awesome
dressing. Main was some fish with beautifully cooked veg, potatoes, carrots and
mange tout and some soft and extremely flavourful onions to garnish.
I ate some of the things that Marlene bought for me at
Maison Pozzoli. The Framboisier was delishus!! A base of sponge cake, with an
almond mousse with pieces of raspberry and dried coconut, topped by another
layer of sponge and then a thin layer of pink marzipan which was ever so
slightly brulee’d.
The “charlotte” was similar except it contained a vanilla
mousse and no marzipan on top and also came with a small macaroon on top J
There was another small item that I don’t know the name of
but it was in a quenelle like shape and had a base of some sort of cake with
chestnuts in it, topped by the chestnut cream and then some icing... very
simplistic but all you need really.
As I’m typing this I’m having one of the beers that Marlene
bought at the blueberry festival outside of St. Etienne. Initially it tasted
quite strong (its 8%) but after a while I can taste the slight acidity from the
blueberries. In fact, since it was neither sweet nor dry, the acidity reminded
me of a beer-ish wine if that’s easy to understand. Really pleasant once I was
half way through...I think it needs to warm up in your mouth before you can get
the full flavour of the blueberries. Definitely not a quaffing beer.
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