Today I made some
Cheese Straws, as the chef calls them, which is made with puff pastry, Parmesan cheese and black pepper. I didn't much care for them as they didn't really have much taste. You could hardly taste the cheese.
Then I made a
Fruit Band, which is also made with blitz puff pastry filled with almond cream and blueberries. This was pretty good.
I also made
Tart Tatin. It was too hot to take out of the pan before I left school. So, I'll take it out of the pan and take pictures tomorrow. Also I started a savory
Brie en Croute, with onions, garlic, and black pepper. I had to sit over night before I bake it. So, I'll take pictures of this tomorrow also.
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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