Sugar High

Day 52

Who knew a classic culinary arts program would involve so much pastry?

When I signed up for the course, I knew we would at least cover it. In Level 2, there were two intense weeks. In this level, our rotations require that we make a dessert at least once—if not twice—a week.

So here's the thing: I like dessert when I can make it on my own

time. And most often, I prepare pastries that don't involve making a crust. I guess if anything, all this practice will make me more prone to bake tarts and pies without cheating by buying a pre-made shell.

Today I made the apple tart, which, like the chicken grandmother-style, seems like I've made it 40 times. It turned out OK—personally, I think it could have been a bit more caramelized on the top. I also made cream puffs with pate a choux dough and filled them with creme chantilly, and I was happy with the results.

Of course this won't be the last time I make pastries in culinary school; next week I'm bound to have at least one to tackle. It's also probable I'll have to make a pastry dish for the practical (lemon tart was the hint).

I need some sweet relief.