The course is very good, it's super interesting and instructive, almost anything I've done up to today it is wrong or better prorpio not as it should be done if you decide to be a true pastry chef! Let me give an example.
prepare the custard, heat the milk is made with cream, spices and half the sugar, the other half is turned with just the yolks and starch for subsequent units. I had never shared the sugar, but this needs to be done for two main reasons:
1) so the milk does not stick to the bottom of the pan.
2) the remaining sugar is mixed well with the egg yolks are creating lumps of sugar and a solid mix too difficult to dissolve.
you know?!?
School Thomas goes well, he's brave and not crying, just the slightly destabilizes the initial posting, the time when the teacher says "Tommi well come now greets the mom / dad / grandma (in the days of the course the accompanying Family rolling to school) we are going to play " here at that instant his tiny little face painted on terror, and never know whether to cry or not, be quick, run away quickly before you go and torn, to embrace riportandoselo home ...
time to stay in the kitchen is short, that what we prepare for shooting even less! I hope you'll forgive me as soon as possible.
A big hug to all successful week.
