Above is the Apple Tart Tatin I made today. This was a little different than what I've made in the past. But this is how the chef wanted it. Below are the Peach Turnovers I made. Although the open turnover in the front looks cool, it wasn't supposed to be open. Oh well, it tasted very good.
Below is a Brie en Croute, which is a savory pastry. This is the first time I've tasted Brie. Just the Brie by itself was very strong to me. After it was cooked, I thought it tasted milder and better. Besides the Brie, it also contained onions, garlic, parsley, basil and pepper.
Above is the Apple Tart Tatin I made today. This was a little different than what I've made in the past. But this is how the chef wanted it. Below are the Peach Turnovers I made. Although the open turnover in the front looks cool, it wasn't supposed to be open. Oh well, it tasted very good.
Below is a Brie en Croute, which is a savory pastry. This is the first time I've tasted Brie. Just the Brie by itself was very strong to me. After it was cooked, I thought it tasted milder and better. Besides the Brie, it also contained onions, garlic, parsley, basil and pepper.
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