For our third demo, chef covered 2 different tarts. The tarte passion framboises (passionfruit raspberry tart) & a chocolate cognac orange cream tart (can’t remember the exact name right now). I liked the taste of the passionfruit tart more so I was quite glad we were making that for our practical, rather than the chocolate one 🙂
We got Chef Soyoun for this practical again! Think the entire class was really happy to have her. Think the whole class is getting into the swing of things, getting familiar with one another and all. It’s a pretty quiet group but I think that’s good cos we can all concentrate on our work.
This class was my first foray into tempering chocolate and I must say it’s really quite tricky. I attempted the tabling method that Chef showed during the demonstration and… the clean-up for that is horrible :'( I was quite proud of myself though, for being able to get the chocolate to the temperatures as he’d described during the demo.
I’m not usually a tart person but this was really quite good! I don’t know if you noticed but the glaze on the top of my tart isn’t super smooth. I think the problem was that my glaze wasn’t warm/liquified enough. I believe this will be an issue even for entremets -getting the glaze warm enough but not too warm to be able to pour it.
The end of the practical marked the start of my weekend! Heading to Lyon to find Joyee & deliver some tart to her 😉