All good things must come to an end and my time at ENSP was no different. Our last week of the program was spent creating a winter buffet of petit fours for our graduation ceremony.
French petits fours are essentially little cakes, cookies or tarts; both sucre (sweet) and sale (savory). We spent the bulk of the week making little tarts, classic French cookies and cute versions of recipes we already knew; but the most challenging part of the week was learning to make French macarons.
Here are some highlights from petite fours sucres et sales (sweet and savory) week:
We dressed these financiers up with pistachio cream and little chocolate coins.
Baking macarons takes a lot of experimentation with your oven. I left the oven fan on high for my first batch, causing my macarons to fly all over the oven and overbake. This is the perfect example of how NOT to bake macarons.