Inspirations from Paris...

In the last week I came into some pretty devastating news about my career path.
I'll never become a trade qualified chef. 

Shocking news. For some reason, I got into the wrong course and TAFE told me that the only way you would become a trade qualified chef is if you do an apprenticeship and certificates in hospitality just don't really cut it and even if you have experience, you would only be a Pastry Cook. And frankly, I don't want to be just a Pastry Cook - I want to be a Pastry Chef.  So I called the Apprenticeship body and they told me that I was 'too qualified' to obtain an apprenticeship. 


How can you even be too qualified when you haven't had enough experience or training to begin with?! 

Confused and depressed as I was with this news, I didn't really know what to make of it and so I sulked on the idea that my entire plan for my life is going down the drain. Goodbye Switzerland, goodbye travelling, goodbye to the dreams of actually becoming a Qualified Pastry Chef. It even got to the point where I went through the same mental path as I did when I quit my Commercial Cookery Apprenticeship.

I just didn't want to do anything anymore.

But I guess the funny thing about passion is that it's just like an itch that you cannot help but scratch. It's a compelling feeling that just motivates you even more to go beyond the norm, explore ideas, tap into your creative side, gives you that feeling of enthusiasm and that desire to just do.

Walter Bagehot once said that "The greatest pleasure in life is doing what people say you cannot do".
And so just like in ordinary fashion of classic retaliation, what better way to say 'up yours'!

Desperate to seek some form of inspiration and motivation, I stumbled upon a French Cookery book section. I started scanning through the pages of a particular book that captured my eye: Sweet Paris by Michael Paul.  Filled with photographs of Parisian aesthetics, a familiar sight caught my eye: The Mont Blanc.

image from Bonjour Paris

Earlier this year my friend Leon, travelled all over Europe and told me about a dessert that he had in Paris at Angelina. It was described to me as one of the best desserts he has ever eaten called the Mont Blanc which is a meringue base with cream and topped with chestnut purée. It was something that I was not really familiar with or actually have never heard of and when I was fortunate enough to be given a Mont Blanc from Becassè, I finally got to try the dessert. While it was nice, apparently it wasn't like the one from Angelina's and with tasting the flavours and the textures I gained an idea of the entire concept of the dessert. The meringue with a sweet and almost powdery, crunchy & chewy texture with a light and fluffy crème chantilly centre and a smooth, nutty chestnut finish.

So as a next challenge I seeked out to attempt the Mont Blanc.

First challenge was to find a recipe which resembles that of the Mont Blanc in Angelina, luckily enough I happened to find one on the internet by Chef Sebastian Bauer.

Next challenge was to find a particular piping tip used for a Mont Blanc, which I found in Chef's Warehouse in Surry Hills while casually having a stroll around the area after brunch with my friend Mikki (and if you're a music photography enthusiast, you should really check out her site!).

The final challenge was to find some chestnuts. Seeking all over Sydney for fresh chestnuts with my friend Elly as they are supposed to be in season, I found myself in an Asian grocer instead where they sold ready to eat roasted chestnuts and off I went to produce this enticing dessert.

Meringue, Cream & Chestnut. Done. 

Tarts...

It's difficult to find a sweet paste pastry that actually resembles those of a French patisserie. Lucky for me, I managed to find one that works like a dream. Perfectly crumbly and buttery with a hint of sweetness and saltiness to carry any sweet filling you can possibly want.

Tried and tested for baked treats or just a a ganache filling .. it is just amazing.

The first tart is inspired by the gorgeous raspberry and dark chocolate tart by The Westin Hotel.

Crushed raspberry based with dark chocolate ganache 

and topped with fresh raspberries

The following tart is tried and tested on a French style baked Lemon and Lime Tart.

Baked Lemon and Lime Curd Tart topped with crushed pistachios

and  caramelised julienned lime and lemon rind 

The following tart is inspired by the beautiful Anne who managed to give me a boxful of fresh figs organically grown in their garden! 

Fig and Almond Tart infused with Tia Maria liqueur 

and baked with brown sugar

Journey to the Dark Side...

Journeying to the dark side of commercial cookery is never a bad thing... if delivered in small dozes that is. Late night finishes and long hours are exactly what working in Hospitality and Retail consists of. Add to the mix the busiest season of the year, Christmas and it can only equate to one word - exhaustion.

So in the midst of it all, I thought to spread a little Christmas cheer and host a few dinners showcasing Italian food for the first and French food for the next one.

And with vino in hand...

Menu: 

Pan fried Cherry Tomatoes, Fresh Basil and Fetta Pasta drizzled with Lemon oil.

Fetta and baby spinach stuffed chicken wrapped in Prosciutto

Fresh Oysters & Baguettes

And for a second session, this time a French inspired menu ...

 

MENU:

Selection of cheeses

Marcel Petit Gruyère

Rouzaire Truffle Brie 

Fromage D'affinois

Saint Agur blue cheese

served with baguette

Entrée:

Marinated asparagus beets, toasted hazelnuts, goat cheese and hazelnut emulsion

Main:

Ratatouille and roasted potatoes with stuffed chicken with lemon thyme and herb butter topped with beurre blanc & speck

Dessert:

Apple Tart Tatin with vanilla ice cream and salted caramel

À París ...

I love everything French. I constantly draw my inspirations from anything french especially when it comes to their fine patisseries. I love the look of it, the feel of it and how each piece of pastry, gateaux, macaron or petit four conveys and delivers that touch of delicateness to it.

My dear friend Meibo, a fellow macaron connoisseur and one of my foodie soulmates constantly tells me of her experience in Paris' famous patisserie Ladurée. In Ladurée, they have a famous raspberry macaron called Ispahan which has lychee, rosewater and raspberry flavours all packed in a macaron delight.

Ladurée's Ispahan

So when an assessment came up, I quickly drew inspirations from these delicate flavours and fused it together with some classic desserts to produce a play on texture and a touch of feminine delicateness to cold desserts. 

Lavender & Dark Chocolate Mousse in White chocolate cup & vanilla bean and lavender tuilles

Japonaise with Raspberry Mousse, Blackberry Coulis & cookie dust 

Lychee and Rosewater Pannacota with Blackberry Coulis and Rose petal tuille

And the Ispahan inspired Pannacota ....