05 June 2016

Let's Do This: Pastry Class - Verrines

What is a verrine? I had no idea before I looked it up on the Googletubez. All I knew was that I had limited interest in a class on macarons because those are pretentious, trendy cookies. It's great that macarons are So Hot Right Now but enh, whatever. So I signed up to take a class on verrines, which was a very good choice because a) verrines are goddamn delicious, and b) verrines are usually comprised of dessert components that I think are goddamn delicious. Synergy, for your face.

Fun facts about verrines: it can be anything you want as the dessert type is actually the way it is served (in a small glass or cup thing) - the only limit is your imagination. So that's fun. Another fun fact is that the form factor (served in a cup/glass/small container) gives you the chance to use ingredients and textures that would be impossible in a cake or other pastry, because the container will hold everything together. How great is that? Pretty great.

So what did we make? Oh man we made some delicious items. First type of verrine had a seared banana custard layer, a chocolate sponge layer, a mango/passionfruit jello layer, vanilla and rum whipped cream layer, and a crumble top. It was good.

The other type was a vanilla custard layer, a vanilla sponge layer, a strawberry puree jello layer, a pistachio whipped cream layer (!!), and a bit of chocolate covered rice krispies on top. It was also good.

I've got big plans to make some verrines at the crib. Mine are going to be in a larger glass though. Not too big, but larger than those tiny shotglass sized treats we made at the swank pastry shop/school. Serving dessert in minuscule portions is a sadness. Let us not perpetuate this sadness in the world.

Speaking of perpetuating sadness, the pastry class draws all kinds of people. No men besides me and the instructor, which is typical. The range of kitchen experience on display among the students was... broad. I can tell at a glance if someone has spent any time in the kitchen by whether or not they put their hair back when they come to class. Put another way: if you put an apron on and don't pull your hair back and out of your way at the same time then you have no idea what the fuck you are doing in the kitchen. That said, there were 8 people in the class and three of them didn't know that if you don't get your hair under control it will turn up in the food. One of the students didn't even know how to make whipped cream. A reasonable person might imagine this impossible, as the entire recipe is in the name of the dish. But here we are. We got through it anyway. (I made the whipped cream.)

Very much looking forward to taking more classes. Even if it's macarons.

1 comment:

bsgarcia said...

as someone unaware of the trendiness of things (think dog, kid, job with no internet) and one who is lukewarm on dessert in general I would like to tell you macaroons fucking rule; if there is a bus get on it.