Cooking class, lesson 5; patisserie
It’s ofcourse a little less impressive in terms of the ingredients that we used for the patisserie lesson. A pile of fish or meat looks quite different then a lot of stuff in various bags and boxes…:) Since the ingredients for any cake or dessert need to be followed much more closely then for instance preparing a piece of meat, this was the first time that we worked from recipes rather then making it up as we went along. We worked in group of 2 or 3 people preparing something and we tried to follow the recipes also in a way that would make sense so not everyone was using the machines at the same time.
Tom and I started with making dough, which we didn’t process any further but it is in the fridge here so I might be making something out of it later this week. Have to think what that would be… Then we went on to make a chocolate cake
and that is what went a bit wrong. I am not sure what went wrong but the fact of the matter is that it came out of the oven looking good on the outside but still completely wet on the inside. Oops…. Keeping it longer in the oven would have meant a burnt outside, so my guess is we should have put it at a lower temperature and for much longer. Although it could also be that we somehow mixed up the right ingredients and did something wrong there. Who can tell?? We took it home and tried it but as soon as we cut a piece out of it, the inside was really liquid.
We made chocolate ganache, we made puff cakes and we made sausage rolls combining puff cake dough with meatloaf to create lovely fluffy rolls. We used the puff pastry that you can buy anywhere and it was so much easier to make then I thought it would be!
And they were quite tasty too!
Rob also showed us how to make a really quick tarte tatin. Just caramelize sugar in a ovenproof baking pan, add apple or pear put some puff pastry on top, pop in the oven and voila a few minutes later you have a very tasty tarte tatin!
Ofcourse you can make it look nicer, but this was just to show how easy and ridiculously quick almost it is to make something like that. Add some vanilla cream to it and you have something very tasty. We also made vanilla icecream, but since that had to go into the ice-machine it wasn’t finished when we left this afternoon, so we will probably be seeing the results of our icecream next week.
We’re all kind of disappointed that we are almost at the end of this fabulous cooking class, so we’re already thinking of ways to keep cooking together or start a cooking club or something along those lines. It’s a fun group and it would be great to keep doing something together, but more to follow on that!
As has become a habit now we went to get a drink at one of the many bars in Amsterdam after the lesson and while we were having our second glass of something, Rob came in to ask if I wanted to come back to the studio as he just brought in a huge monkfish! They would be having a group 0f 24 people in that night for a bachelor party type of cooking class and he was getting fresh produce from the market.
So after we finished our drink, Tom and I went back to the kookstudio to find this monster lying and waiting