Time is Flying by...

Its the last week I am spending at Thierry's Kitchen.... The time has gone really quickly and I am sad to be leaving soon!

I have seen many interesting and delicious cakes, biscuits, chocolates and even savory items here. This is the largest of the places that I am doing work experiance. The shop was extremely busy yesterday for fathers day, Thierry had to rush down to the shop at 10.30 to make more cakes, each time he finished one it sold straight away! The French really have a culture for patisserie and gateaux for dessert on special days like fathers day but also during the week and especially weekends.

Obviously like England you can buy patisserie and gateaux in the supermarket, but alot of French people appreciate the hand crafted cakes and travel especially to buy from proper Patissier's, like they go to buy the bread from the Boulanger. Its a shame that in England bakers shops have died out from pressure of the supermarkets that supply everything that the consumer needs!

On Saturday I took a trip away from Strasbourg to look at the sights of neighbouring town Colmar... Incidently Theirry also has a shop here, it is stunning housed in a traditional Patisserie from years ago and still retains its beautiful original features.

Every weekend there is a tart of the week, this week was sweet pastry with pistachio creme patissiere, strawberries, rocket and vanilla olive oil. I was eager to try this combination. It was divine the light peppery taste of the rocket really complimented the strawberries and pistachios.                               luckily I remembered to take a picture of this one... During the week I had "Picudo", Apricot bavoroise with apricot compote and an olive oil sponge... Definitely I am consuming to many cakes, but I guess this is the idea of my trip.

In just a few short weeks I have already gained some new ideas and learnt some new techniques and skills. Looking forward to what is in store in Paris and Annecy.

Sarah

In the interests of research... Unfortunately not the waistline!

OMG... I canot believe a week has gone by so quickly...

I continue to work on the Patisserie section and also observe the rest of the kitchen....

Red Fruit Tart - I thought this would be a heathly dessert on Tuesday! Hazelnut and cinnamon sweet pastry with Frangipane and delicious fresh red fruits in season!

Yesterday I assisted to make "Tom Cot" - Layers of Pistachio Jaconde with an apricot mousse and fresh redcurrants!
Passionfruit tart - Sweet Pastry base with passionfruit curd a twist on the classic.

I have been working my way through the many products that Theirry Mulhaupt creates, just like William he strives to make as many things as a patissier can and I know I will not come close to tasting them all...

Luckily I have all these stairs to climb each day to my 5th floor apartment... Hopefully it will go someway to burning off the Cakes!!!!

First few days at Theirry Mulhaupt

At Thierry Mulhaupt the day begins at 5am... I get up at 4am to get ready, then wait on the corner of Place de Hagenau for a lift up to the Laboartoire (Kitchen). On my first two days I worked on the Patisserie and Petit four section, I made tartlet au Citron Vert (lime tarts) and then Pear financiers. There are 3 sections at Theirry Mulhaupt; Tourier - This consists of the venoisserie,pain au chocolat, croissants. Pastry shortcrust for quiches, puff pastry and sweet pastry for tartlets. The Chocolate section makes, Pate du fruit, indivual chocolates and chocolate bars. Lastly the entremet section which makes all of the patisserie lemon tarts, Black forest and eclairs to name just a few.

Everyday in the morning the chefs prepare the patisserie for the day, Theirry has two shops in Strasbourg, one is a chocolatierie and the other a patisserie shop. The Van delivers the cakes and chocolates at around 7 am in the morning and then brings back any leftover croissants from the day before that the chefs enjoy for breakfast; usually with some of the hand made jam. I had mine with the cherry jam and was delighted that the two hours of pitting thousands of cherries was well worth it!! Tres bon!!

Today is a Bank holiday here in France and I have spent the time soaking up the sun and sights of Strasbourg, I have tried to post some photos but there seems to be a problem! Hopefully I can get it sorted for next time - until then... Bonne journee!

Sarah