Week 22 of cakes and secrets!

Week (22) of cakes and some pâtisserie ‘secrets’!?

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Cake news and fun

Pâtisserie secrets?  There’s no such thing is there?  Hmm, we’ll discuss that later.  Meanwhile, much of last week was dedicated to perfecting little cherry and almond soufflés made with cornflour and involving dairy-free almond milk or sugar-free xylitol versions.  Gruelling work… hee hee… but totally worth it!  Like climbing.

Rock-climbing

What’s this rock-climbing photo doing here?!  Is there a cake at the top?  I wish…

Seriously, leaving the kitchen on July 4th I went climbing in the mountains around Barcelona then on to our barbecue like many of you guys in the US.  I took along a cake that would survive a day at the rock in hot weather:  a Lime, orange blossom and pistachio cake, my first ever post 6 months ago and a favourite with climbing friendsHealthy, sugar-free, made with honey and spelt flour.  Everyone loved it.  Not a visually stunning cake but tastewise the flavours captivate as you munch and your body glows a welcome.  Here’s a photo of our barbecue table (the cake’s hidden in the pink tupperware container).  And a belated ‘Happy July 4th!’ to my American friends.  Hope you had a lovely day!  🙂week22 barbecueThe galette experiment

In the continuing spirit of adventure I also managed to make my first ever galette:  a Peach, mozarella, balsamic vinegar and Thai fish sauce galette with gruyère shavings and basil.  LOL.  I was inspired by all the fruity savoury salad recipes in Bloglandia.  You might notice from the photo a slight excess of dark sauce, oops.  But the pastry was delightful and funnily enough it was all very tasty.  The whole thing was gobbled down with confused gusto!  Must work on a recipe for you now I’m a galette convert.

Peach balsamic galettePâtisserie secrets

Um… pâtisserie secrets?!  A while ago a reader said she’d like to know mine, much to my alarm.  Again, um…  Well so much pâtisserie information is in books and online but I can offer you my memories of a Cordon Bleu chef loudly announcing in scary military fashion that we, his students struggling with very soft pastry, all needed more ‘precision’.  He was right.  And I’ve ‘acrostified’ some similar P-A-T-I-S-S-E-R-I-E fundamentals that might be just as important as small ‘secrets’ or concrete tips.

Precision, Practice, Professionalism and seeking Perfection

Art and creativity

Timing and making Time for it

Ingredients that are the best and fresh (even flour!)

Strength, determination and hard work

Steady hand and coordination

Experimentation and Evolving, learning from errors

Reading instructions carefully and Reviewing basics

Interest in the whole world of pâtisserie

Expression of love and passion and Excitement (fun!)

Which brings us back in a circle to the first letter

Pâtisserie is Passion

What do you think?  Can you add anything else to this list, apart from digital weighing scales?! 🙂  And do we need all these things to create great pâtisserie?weighing scalesA piece of cake?

So usually I joke around because baking is fun and exciting but it isn’t ‘a piece of cake’ for me (ho ho) – it’s hard work.  I still make mistakes and messes in the kitchen, sweating away in humid Barcelona with no aircon.  I regularly forget to wash my croissants with egg.  A pastry chef inspecting my piping would laugh, cry or shout at me.  I have a long way to go on the road to pâtisserie perfection.

But I’m trying.  And so can you.  It’s all achievable.  I love seeing readers without baking blogs yet excited to experiment or dedicated to improving their baking skills.  I’ve also seen a multitude of wonderful baking blogs, some at the Fiesta Friday party and the great monthly challenges set by Perfecting Pâtisserie and the Daring Kitchen.  Check them out!

Perfecting PatisserieYou could even join our little sweet or savoury soufflé July challenge.  Soufflés have a scary reputation but are actually fast and easy!  Have a look at my soufflé challenge post if you’re interested.

A soufflé challengeSo wishing you a wonderful week sweet reader with usual and unusual little challenges that leave you feeling fulfilled and hopefully replete with some delicious edibles too!  Happy baking and eating!  🙂 x

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Making cakes with my French mother on Sundays was an important part of my childhood. As an adult I then experimented with baking books and internet recipes and did a great patisserie course in Le Cordon Bleu Paris. I'm still trying out new recipes and creating some of my own cakes with influences from all around the world, adding some healthy ones to the repertoire. Yes, I love cakes!!! :)

8 thoughts on “Week (22) of cakes and some pâtisserie ‘secrets’!?”

  1. Your galette looks tasty, and the crust looks very beautiful! I also am a galette-lover. So many possibilities with them!

    Liked by 1 person

    • Thank you Jenny! Glad you like the look of it though I do need to tweak it – the pastry was very nice but it was a bit tooo tasty! Nice to meet another galette fan – you’re right, there’s so many possibilities and I’ll make some savoury ones like your artichoke one.. Yum. Thanks for the galette conversation! 🙂

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    • You’re welcome Lucy! I do enjoy looking at the Perfecting Patisserie entries. And thank you – yes, the galette was very tasty – a bit too much! But will work on that 🙂 So are you tempted to make a soufflé?! 🙂

      Like

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