We were extremely lucky to organise a course in French pastry making by a very talented young pastry chef from Johannesburg, Else Roome. It was a full day of baking and we ended up with the most beautiful looking creations. The whole process gave us renewed respect for pastry chefs who spend hours painstakingly creating beautiful patisserie only for them to be devoured in minutes! Seeing exactly how much work goes into these little temptations and actually making them side-by-side with Else, Vicky commented that she will never again think that patisseries are expensive!
We made pâte sucre with crème d’amandes chocolate and ganache chocolate chloé (almond short crust pastry with chocolate almond paste and raspberry chocolate ganache); choux pastry filled with crème patisserie ananas (pineapple pastry cream); and a financier cake with fondant icing (petit four).
Click on the link for the recipes – PASTRY RECIPES