crème patissière
As I was preparing for this post - my final one in collaboration with MelkMoment - I was sure what it would be about. The bright colors, the blossoms in the photographs and the lightness in my voice ... after what seems like a very long series of moody posts, everything in this one would point to a new beginning.
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"I want to make these!"
It was November 1995 and my aunt Annette - an altogether wonderful human being with a wry sense of humor that I'm sure she, like most of her siblings, inherited from my grandmother - had just given me a copy of Roald Dahl's Revolting Recipes as a birthday present. It was a perfect gift and I leafed through the book with great eagerness and attention, immediately feeling the strange appeal of Quentin Blake's illustrations as they pulled me into the fantastical worlds that I loved so dearly.
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Going to baking class is a little bit like going to the theater. There's this incredible dynamic between the teachers at the campus and all of them have mastered the art of banter. I don't know how to explain it, but it can be quite hilarious.
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Some people just can't get enough of crème patissière. Thomas is one of them and I've seen some of my friends eat it by the spoonful. Me? Not so much. I can really enjoy one or two spoons, but I quickly turn from "mmm, this is delicious" to "pff, I've had enough." This is why I don't get excited about éclairs the way other people do. Petits choux, yes; éclairs, no. It's a difficult balance.
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It's simple. If it's your birthday, you get to choose the dessert. Go ahead, you can choose whatever you want.
In my house, choosing whatever you want has mostly come down to choosing one of my mom's three signature desserts. Not that there aren't any more options...these are just the most popular ones [...]
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