Man, it was hot this week for pastry chefs. My poor pastry students battled the elements when San Francisco turned into LA Monday night and boasted 95+ degrees at 6:00pm. They valiently tried to line tart shells with pate sucree... with very little success. It would have been the perfect bread-baking kitchen!
So tonite... when San Francisco returned to its cool, foggy, breezy self... we tackled the tarts once more.
Such lovely results. Students sheeted pounds of sweet pastry.... arranged fresh fruit on frangipane or pastry cream... poured ganache or lemon curd into shells to bake.
Their patience and attention to detail paid off as their creations began to line up in the front kitchen, one by one. Maybe it just takes a slogging-through-the-mud day like Monday to appreciate the beauty of Wednesday's tarts!
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