D-éclair-ing us acclimated!

By that mean we’ve become acclimated to just about everything! To the city, to(o) much of French culture, and, most importantly for us, to our classes.

This week has been so incredibly trying, but so incredibly rewarding, for me. Essentially, what Jacob went through last week I went through this week: most days were nine hour days AND I was the assistant. So there was a lot going on and I was the main one being yelled at when something went wrong. (Although, admittedly, I DID only bring up half the lemons we needed, so running back down to the sous sol was necessary and I at least partially deserved the yelling).

What I learned from today is that Jacob and my classes, cuisine and pâtisserie respectively, work entirely differently. I got out of my practical a bit early and stood outside Jacob’s practical, just listening. It seemed so much more individual in his class, whereas in my practicals we do a lot for each other. We have a team atmosphere most of the time when we’re in the kitchen, and Jacob says sometimes it feels that way, and other times it doesn’t. I’d say I want to experience a cuisine practical, but ours seems much calmer. ;-)

We’ve done a ton this week, though a lot of it consisted of applications of techniques from last week: more sweet tart crusts and choux pastry, and finally a lot of recognizable pastries! Perhaps you wouldn’t know each by their French titles, but consider Gateau Basque, palmiers, chausson aux pomme, eclairs, and chouquettes.

I sadly wasn’t able to get great photos of each of my creations from practicals, but here are a few for the time being, as well as a picture of our kitchen! My partner and I set up fast and we had downtime, so I managed to snag a picture of what the kitchen looks like all set up, right before everyone enters and begins cooking. 

Cake aux fruits (Pound cake with candied fruit) and Madeleines

Palmiers (Palms)

All the above as well as Chaussons aux pommes (Apple turnovers)

Éclairs!

Chouquettes

The kitchen right after prep and before students enter.
That's Chef Pascal in the back, cooking up some macarons before class begins.