Verslag van een (Engelstalige) cursist
It is of course a little less impressive in terms of ingredients for the patisserie lesson compared to a pile of fish or meat; the looks are quite different, lots of stuff in various bags and boxes…:). Since the recipe for any cake or dessert needs to be followed much more closely than for example the preparation of a piece of meat. This was the first time we worked from recipes rather than making something up along the way. We worked in groups of 2 or 3 people preparing something and we tried to follow the recipes in such a way that not everyone was using the kitchen equipment at the same time.
Tom and I started making dough, which we didn’t process any further, it’s 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 wrong. I’m not sure where it went wrong but the fact is it came out of the oven looking good on the outside but being still 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 when we cut a piece out of it, the inside appeared to be 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 than I thought it would be! And they were quite tasty too!
Rob also showed us how to make a really quick tarte tatin. Just caramelise sugar in a ovenproof baking dish, add apple or pear, put some puff pastry on top, pop into the oven and voilà, a few minutes later you’ve got a very tasty tarte tatin!
Of course you can make it look fancier, but this was just to show how easy it is and ridiculously quick it goes to make something like that. Add some vanilla cream to it and you have something very tasty. We made vanilla ice cream too, but since that had to go into the icemaker it couldn’t be finished before we left this afternoon, so we’ll probably see the results next week.
We are all kind of disappointed that we’re nearly 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!
As has become a habit these days we went for a drink at one of the many bars in Amsterdam after the lesson and while we were having our second glass of something or other, 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 of 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