Day two of intermediate pâtisserie was a joyous return to the baking I prefer, the kind that values taste above all else. We made a tart with raspberry coulis and passion fruit cream. Here it is, glazed with passion fruit gelée and garnished with raspberries.
I look forward to these days, where class assignments are actually tasty and your efforts are not wasted on something with creme fraiche and canned apricots (apparently I’m still a tad bitter from hier).
But the bitterness dissipates when I find Chef Walter: