For the first time in pâtisserie class, we made something savory! And it includes pork! Yes, salty pork in place of all the sugar, chocolate and cream we’re always playing with. To celebrate, Catherine drew Mr. Piggy and his bottle of cognac:
Why do they call these ‘devils on horseback’ and not ‘angels on unicornback’? What makes bacon devilish? Je ne sais pas.
We learned to make inverted puff pastry. It’s quite similar to puff pastry so it was a basic review of dough work. Inverted puff pastry however is even richer!! Flaky, buttery goodness can only mean one thing: food coma. It’s all too easy to over-pop these addictive, savory petit fours.