On happiness, CAP pâtissier and a tart - Tarte chocolat au lait et fruit de la passion, ananas rôti
This past Monday. Yesterday, in fact. I made a choice. One of the most critical choices I’ve ever been confronted to. The kind of choices that leaves you in an uncanny state of uncertainty; but definitely one that makes you happy, one that you can’t help but think about – days and nights and every second in between -, one that comes with a CAP (Certificat d’Aptitude Professionelle) pâtissier, chocolatier et glacier.
The tart. What can I say? An insanely delicious passion fruit ganache encased in a crisp pâte sucrée shell and topped with syrupy pineapple dices […]
If you know how to use a rolling pin, then you know how to make pâte feuilletée. This could be the tagline of this pâte feuilletée 101 post.
Pâte feuilletée [puff pastry] is one of those things that people don’t make, ahem, very often. You might, which you should be blessed for; but so far, I haven’t met anyone who doesn’t rely on store-bought puff pastry. I guess this is okay for most of us; I have to admit that whenever I have a tart craving and no time to make puff pastry, I prefer to quickly put a simple pâte brisée together and get on with the filling comme si de rien était.
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