Day 2 of Pastry School
Today, I made Religieuses, which includes preparing the choux pastry, craquelin, coffee pastry cream, buttercream, and fondant, along with the doughs for three tarts. I also learned how to make and pipe meringue!
Part of today’s class involved going on a pastry tour of some of the best bakeries in Paris! Once we returned to the kitchen, we got to try everything, and it was a dream come true!
