Pastries has my mind spinning

I thought I would always characterize myself as a hot foods chef. I like to eat pastries, sure, but I generally don't crave them. 

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 

Jake's tart tatin. Rocked it. Straight up.

Unfilled pate a choux. Eclairs, profiteroles, and the Paris Brest.

Key lime tart with Chantilly, a close second to the previous post's macaron topped tarts.

Jaconde sponge: for the edge of our Bavarian cream tart. The red lines are made of a thick batter called stencil paste, and frozen before jaconde batter is poured and spread on top. Will post final product tomorrow.