Re: Would like help in the area of French pastries, clarification

Posted by Pam L. on January 26, 1999 at 21:18:25:

In Reply to: Re: Would like help in the area of French pastries posted by Gerard on January 26, 1999 at 18:43:08:

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I suppose the actual question should have been, could you give us any suggestions in the area of the different varieties? He is to present a variety of French pastries for a competition and would like some suggestions as to the varieties you might suggest that would be, perhaps, easier for a beginner to prepare. Just wanted to add that we REALLY appreciate all that your site offers in the areas of actual "Been there-done that" on-the-job experience. It has proven very valuable in his getting on-the-job training and schooling in the area of Culinary Arts. I really appreciate your comments to the various writers, each chef that writes in seems to be quite candid and hearing it from the experts weighs heavily towards making the "right" decisions in this field. Thanks again.

I
: French pastry is assembled from basic building block ingredients, pastry cream, whipped cream,buttercream, puff dough, sweet tart doughs, frangipane (almond filling),eclair paste, and so on.
: Its not a recipe really, its a case of developing the skill to assemble the varieties. You can buy books full of the recipes but they're not much use without the training, after he's finished school he has to begin training and expect 3-5 yrs with a master to absorb the skills.
: I thought I had it down good after 7 yrs, after 10 yrs I thought I needed to learn more, after 15 yrs I realised I didn't really know it all, after 30 yrs I know its an ever continuing process and THAT is what makes it eternally fascinating.

Follow Ups:

• Re: Would like help in the area of French pastries, clarification Gerard 16:36:08 1/27/99 (0)