Yesterday, was the best day I've had in France so far! It was definitely a day to remember :D
It started off with a drive to Reims. I would be meeting with Pâtissier Olìvìer Biston, one of ma papa's clients, and shadowing him for the day. I had no expectations whatsoever, but was pleased that as soon as I got to the pâtisserie, Chef Biston gave me a white coat and a hat, and put me to work. I WORKED IN A FRENCH PâTISSERIE!!!!! This has been a dream of mine for quite some time, and I was beside myself while observing, working with and tasting French pastry. What an incredible privilege! I was honored just to walk into the back where all the magic happened.
I arranged freshly baked brioche on platters for an order for a wedding cocktail hour. Then, I decorated pastries with two apprentices and one graduate pastry student. They continually offered me tastes of everything, and I flew to heaven :p. The brioche was warm and soft. The framboise pastry was creamy, yet velvety.
Pastry of Fruits Rouges that I helped decorate. |
Chocolat Pastry I topped off with chocolat decorations and Champagne corks from Papa's Chocogil. |
Watching the grad student roll pâte a choux in sugar syrup (or caramel). Finished product is below. These will be used for the Champagne piece that Chef Biston was going to prepare that afternoon.
Then, I watched Chef Biston, quickly ice six wedding cakes and cover them with fondant. His speed and ease of movement was beautiful. It was like watching Picasso paint a masterpiece in front of my eyes. Sigh.......... One thing I know I'd like to invest in for my own pâtisserie, is a laminator. Goodness gracious that one piece of equipment saves so much time and stress, it's a must!
Before I left, again he quickly showed me how to make sugar decorations out of blown sugar. A time consuming process, but the results of the product are magnificent and brilliant!
Blown sugar - Initial Stage |
Sugar colored with black colorant and set under the warmer to change it's texture for pliable sugar. |
Blown sugar - Final stage
Biston's mother was filling in yesterday for his wife who was sick. His mother, whose name has escaped me - pardon Madame - was so pleasant, cheerful and a joy to be around. She cooked lunch for us, poisson with a white cream sauce and tagliatelle. It was such a simple meal, but comforting. And of course, dessert! I got to choose from the case in the front and was overwhelmed with the varieties. I choose Tanzanie, it was a chocolate mousse filled with mango and pineapple, sandwiched by two semi-circle pieces of chocolate, then decorated with two peach colored macarons (almond flavored) and topped off with a real mirabelle, a plum fruit native to Lorraine, France. The fruit is also used to make a popular liqueur (which I mistakenly missed out on last night :/.)
iPhone Chocolates that sell for 10€! |
Pâtissier Biston et moi |
Part Deux: To be continued...
Dreams do come true....
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