Culinary School: Week 10 (of 12 weeks)
Last Week's Diary: An Easier Way to Fill a Pastry Bag
This week in culinary school we focused on mousse and soufflés. Both of these desserts originate in recipes that sound easy, but they are both very delicate. Turn your head for a moment and your pastry cream is scrambled or you've over-whipped your heavy cream.
Attention to detail is paramount in classic pastry recipes, and small tricks make for a prettier, tastier dessert. Our instructor this week taught us a simple trick to make soufflés rise evenly in the oven for better presentation.