This class has me reconsidering. There's something about the combination of mathematical formulas and the delicate artistry of it that excites me. It soothes my OCD.
A quickly taken, blurry shot of the captain, Chef Joseph Decker, and his station. Check out his website at www.foundationsofpastry.com
Panorama of the freezer which is so cold it only takes 10 seconds for your nostrils to freeze from the inside out! According to Chef, the freezer is a baker's best friend. Second is very hot water for cleaning fat off of cooking utensils and surfaces.
Friuit strips, baked pear frangipane and fresh fruit, both with a base of classic puff pastry
Unfilled pate a choux. Eclairs, profiteroles, and the Paris Brest.