Last year I participated on a cupcake competition, already mention in here, all about it.
And one of the prizes were a gift certificate to watch a demonstration at The French Pastry School, here in Chicago.
Cool right?!!! I’m very excited, I already took some classes at the school, “fundamentals of French tarts”, with instructor chef Della Gossett , I don’t think she is still there but it was a quite of an experience. I could do a different post telling you all about it. But I did learn some great techniques on tarts, beside the recipes I took with me.
So what about the demonstration? Yes, Its 2 1/2 hours with two chefs instructors from the school. We will learn ( not hands on) how to make a variety of desserts, including petit fours and candies. Yummy!!! Here goes my diet…
I promise to take a lot of notes, lots of pictures( if possible) and of course recipes and then share all with you!!!
The demonstration will be on November, 25.
While we wait, here is one of the tarts I learned at the class and the recipe:
Pate Sable (make ahead)
187 g o butter
117 g confectionary sugar
125 g almond powder
300 g Flour (can be pastry flour)
Cream the butter
Add the confectionary sugar and the almond powder
Gradually add the eggs alternating with the flour
Press the dough on a sheet pan, cover with plastic and chill overnight
Grease a tart circle, roll the dough and dock it. Place in the cooler to rest before bake.
Bake at 300 F for about 20 min until is brown. Let it cool
90 g sugar
128 g Fresh Lemon juice
90 g sugar
lemon zest from one lemon
175 g butter
1/4 tsp salt
I a separate bowl Mix the lemon juice with 90 g of sugar
Mix the eggs with the other 90 g of sugar
Combine the mixtures and add the zest
Heat the mixture over a water-bath until it thickens.
Strain and add the butter in small pieces
Cover with plastic and refrigerate.
Fill the baked shell with the lemon cream.
The tart its done , now you can finish the top the way you want.
I top mine with merengue.
1 pinch of cream of tartar
200 g sugar
2 egg whites
100 g confectionary sugar
5 g vanilla
1 pinch of salt
Whip the egg whites with the cream of tartar. Gradually add the sugar.
Fold in sifted confectionary sugar and vanilla
Pipe cookies on a sheet pan lined with parchment paper.
Bake at 250 F for about 45 min.
Let them cool before you top the tart.
* you can top the merengue with nuts, chocolate, salt…