Acclimatisation

I think I have had to acclimatise more to my Diploma in Patisserie than I had to the altitude when I climbed Kilimanjaro a few years ago.

I have come to the conclusion that I don’t do well under pressure. The question is whether I let my stress levels get the better of me or whether I get the better of them. Only time will tell.

I set up this blog to document my trials, tribulations and triumphs. So far there have definitely been more trials and tribulations than triumphs. Leaky lemon tarts (my lining of the pastry rings with sweet pastry, definitely left a lot to be desired), dense croissants with a dull crust (apparently, this comes from incorporating too much flour in the croissant dough during preparation and not removing it off the surface of your croissants before adding two coats of egg wash), chocolate truffles with insufficiently textured ‘coats’ and an absolutely abortive attempt and chocolate tempering where everything that could go wrong did.

On the bright side, my lemon tarts had a good colour (despite being thin and leaky, the cooking of the sweet pastry was apparently good); the lemon filling was tasty; my ganache for my chocolate truffles was smooth and didn’t split; my panna cotta set and had the required wobble and my apple streusel with sauce anglaise looked as it should and apparently tasted good, according to the ladies on reception, who sampled my offerings.

Long days in the kitchen and the classroom and write ups in the evening and morning are limiting the time I have to do the things that make me happy and keep me sane i.e. running, going to the gym, spending time with my family etc. I am not defeated yet, but like my panna cotta, I have certainly had the odd wobble this week and like my lemon tarts my eyes have been a little leaky.

I love being in the kitchen and baking things, but at the moment I am fearful that the thing that I thought would fuel my passion is the very thing that may put it out.

5 thoughts on “Acclimatisation

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