I am so grateful for my time at Ferrandi and all the wonderful people I have met here in Paris. We have an incredible group of individuals and I will really miss seeing them every day. We had some really fun times in the lab together, especially with our crazy chef. It was filled with a lot of "TMI"(or TIM or MIT as our chef gets confused), bursting out in random songs (usually Beyonce inspired) and slowing stealing Valrhona chocolate from the cupboard. Oopies! It's too good to resist.
best pastry class in history
best picture of chef ....ever.
celebrating at a Ferrandi alumni's amazing restaurant - l'Epi Dupin
As for us students, we are now moving onto our internships. This is the scary part. We are all working in different restaurants, hotels, and patisseries throughout the city and we are all getting pretty nervous. Biggest issue? Um...je ne parle pas frances! The language barrier (and pressure to learn) aside, I am really excited to put my skills to the test. It is a fresh challenge and I am very ready for it! Where will I be working? At the newly established Sébastien Gaudard in the 9eme.
My first day will be July 3 so until then, I will be traveling! Tomorrow our class takes a three day trip to Strasbourg and then I meet my family back in Paris for the weekend (they are now in Berlin). Next Tuesday my brother and I head to Amsterdam and then Germany! It's going to be an amazing two weeks! I will have loads to tell you when I get settled in again.
Did anyone get around to making the lemon cake this weekend? How did it turn out?
Here is the chocolate cake if you are in need of another decadent treat. Bon Appetit!
Line 3 small loaf molds with baking paper.
Oven at 200C/390F to start, then 150C/300F
140 g unsalted butter
125 g heavy cream
360 g granulated sugar
125 g eggs
200 g flour
7 g baking powder
85 g cocoa powder
240 g milk
Cream the butter, heavy cream and sugar together.
Add the eggs at room temperature
Sift the flour, baking soda and cocoa powder. Add into the butter mixture.
Beat until completely combined.
Add the milk little by little until absorbed and you have a smooth batter.
Fill the molds halfway and bake at 200C/390F for 10 minutes then continue baking at 150C/300F for 40 minutes or until a knife comes out clean.
(To get a nice appearance, run a knife down the loaf when you change the temperature. There should be a light crust that formed but the rest will still be liquid. Run the knife long ways once and put back in the oven. This is form a nice pyramid/dome shape on the cake)
Decorate and serve! Or just dig right in :)