Butter and Cake

What is cake without buttercream? That seemed to be the theme of the week with my cooking. We made a Succès--Dacquoise with praliné buttercream--on Monday. I worked in the production kitchen on Tuesday, and then celebrated 'Christmas in July' with a Bûche de Noël on Wednesday. It's a traditional Christmas log, a white cake rolled up with a chocolate buttercream and marzipan decorations. It was so much fun, and I'll be sure to make them for Christmas this year!

Fun Saturdays Minus the Rain

The Basic Pastry picnic got cancelled, but it cleared up just enough to attend the Saturday night Orchestra in the Park show of Natalie MacMaster. I had heard of her before and was really excited to go with some friends from the dorm. She's a fantastic fiddle player from Cape Breton, and if there's ever another event with her playing, I'll be sure to go!

So It's Been a While...

I have actually had a busy week, though there were plenty of opportunities (i.e. rainy weekends) when I could have posted but didn't. Now, however, it is the end of the halfway point of the pâtisserie course, and I feel like I should catch up a bit. My favorite recent creation was Black Forest Cake, simply because I love cakes--the creation, decoration, and dégustation...haha. I gave most of it away to willing tasters, and here's the leftover.Then I made choux pastry for chocolate éclairs, coffee réligeuses, and chantilly swans. I should probably start taking photos before bringing my food home, for I'm afraid that after my swan was crammed in a box and re-assembled, it looked quite sad (but eating it took away the misery).

On Friday, we made Petits Fours Secs, or little cookies--cigarettes (I had to roll thin cookies around a spoon just when they came out of the oven--ouch!), madeleines (I piped the batter into molds and they look like seashells), and palets de dames (little round discs, plain and with raisins). They turned out pretty well, but what a relief it will be working with cakes again this coming week!

Carillon Concert

In July and August, the bells of the Peace tower ring in one-hour 'concerts' at 11 am (and 15 minute concerts the rest of the year at noon) and I walked to Parliament on Wednesday to hear the chimes! It's beautiful, and there's even RCMP who pose for pictures!

Brioche, Croissant, Puff Pastry

It's been a busy week at school! I made 3 different types of pastry dough, Brioche, Croissant, and Puff Pastry. Tuesday, I made Brioche à Tête and a Braided Brioche. I found these to be easier and more fun for me since I've had a lot of experience working with bread dough before. I also made Pain aux Raisins, Croissants, and Pain au Chocolat (all with insane amounts of butter...it's the French way!). Today was fun, because even though class was at 8:15, I didn't feel so rushed in making my Chaussons aux Pommes (apple turnovers...yum!) and Pithiviers (a round puff pastry filled with almond cream). Now I have the whole afternoon to walk off the butter and to get ready for cake tomorrow!

Changing of the Guard

My original plan for the day was to simply get up early and go for a quiet Sunday stroll down the canal. In the back of my mind I wondered if the changing of the guard ceremony would take place (I wasn't sure if they did it on weekends). I just decided to go for a walk anyway and if I saw any sign of red suits and fluffy black hats, I would head to Parliament directly. As soon as I stepped out of the dorm though, I heard bagpipes (I can always hear them from a mile away!) so I set out downtown. I finally caught up with them, and it was a sight to see. It's as if they have their own parade, for people just flock on the sidewalk and follow along. It was quite amusing, mostly because I was among the 'followers of the guard' up to Parliament Hill. They did their routine drills and played a few songs, and I am now content to know that I can just hang out near Parliament every day at 10 to watch and listen to Canadian bagpipes!

Tarte au Citron (& Déjeuner de Normandie)

When life gives you lemons, make Tarte au Citron (Lemon Tart)! At least, that's what I did in class today. I was a little nervous, because I'm not the best meringue-maker, but today was my day and it turned out to be beautiful. We started with a pâte sucré, followed by almond cream, lemon curd, and meringue sprinkled with almonds.

After making this, we had a fancy luncheon in Bistro Bleu, the Le Cordon Bleu casual resaurant. The food was amazing, featuring flavors of Normandie-camembert in phylo pastry, with greens and apple chutney; Sole Dieppoise (sole, shrimp, and scallops arranged beautifully around a pile of rice, sprinkled with fried leek shreds and all covered in a fresh butter sauce). For desert we had Normandie apple pie with a Calvados sorbet-like the creamiest, sweetest frozen applesauce I've ever tasted. It was fantastic, and after it was well digested, I walked down the canal to Parliament Hill where the sun was setting and several balloons were floating carelessly across the Ottawa skyline.