Today’s class featured restaurants desserts, including macarons, moelleux au chocolat et crème brûlée au caramel. Having focused on pastry in a restaurant as well as frequented many restaurants in search of delicious desserts, I can easily say these desserts were less than amusing. I thought the aim of each lesson plan was to teach certain techniques so we would be well-equipped with the fundamentals upon graduating from this course level. However, we’ve already made and/or reviewed macarons, pastry cream, ice cream, etc. in basic pâtisserie, yet here we are doing it again? I’m not going to throw a coup or anything, but I’m just saying I’d much prefer to be challenged by a new topic or technique.
We were only required to make macarons for practical. The chefs have never had us make macarons, but they showed us a demo of it in basic pâtisserie. The difficulty lies in the mixing, piping and baking time and temperature. Since the chef controls the ovens, I just had to focus on mixing and piping. Pas de problem. However I’ve never seen a restaurant serve a macaron as ‘restaurant dessert.’ In both the U.S. and France, I’ve only had them as petit fours. Donc, je demande savoir, pour quoi? Why spend a demo and practical covering such unimpressive desserts? I know I wouldn’t actually serve these particular items as ‘restaurant desserts’, and I already know their fundamental techniques so if I wanted to use them to build my own dessert, I could. Je ne sais pas. At least week 1 is over and I only had 1 awful experience (streusel from day 1) so I should count myself lucky. Bon weekend!
Next week: Chocolat!