Friday, January 18, 2013

Pate Sucre

Today was my very first written exam at The Edinburgh New Town Cookery School.  It feels good to finally get it out of the way.  It could have gone much worse, but there was definite room for improvement.  I have moments of really loving and also not enjoying school.  This was the first test I have taken in 12 years.  A long day.  A long weekend ahead with homework, and time with the littles, hopefully not in that order.



This is the beginning of a pate sucre pastry made with almond flour and was used to make my apricot fruit tart. Tasty.

1 comment:

  1. Why does that look so good?! Fancy words, butter chunks...who knows!

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