[Ferrandi] Week 2: Chocolate Tart

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[Ferrandi] Week 2: Chocolate Tart

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Chocolate tart, the all-time crowd pleaser. We started off by making an almond sweet dough, which is similar to the pâte sucrée we used for our figs tart and pear tart, but with added almond powder. A small but important step is to trim the tart shell after it’s baked to achieve a smooth surface. Ah yes, it’s all in the details.

Then, add in crème prise au chocolat, a mixture of liquid heavy cream, milk, eggs, sugar, and 64% dark chocolate.

Bake, then leave to cool.

On the baked chocolate, pour a layer of chocolate sauce made from water, glucose, liquid heavy cream, and 70% dark chocolate. Leave to settle.

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[Ferrandi] Week 2: Lemon Tarts

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[Ferrandi] Week 2: Lemon Tarts

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After a pear tart and and a figs tart, we continued with the sweet pastry dough and proceeded to make two variations of tarte au citron, or lemon tarts. The chef first demonstrated a few ways of slicing the lemon…

Then we worked on two types of the lemon tart fillings. The first is lemon curd, which is a mixture of lemon juice, zest, sugar, custard powder, gelatin, and eggs.

After incorporating all the ingredients, churn in the butter.

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[Ferrandi] Week 2: Pear Tart & Figs Tart

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[Ferrandi] Week 2: Pear Tart & Figs Tart

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Week 2 at Ferrandi: more tarts! This time we worked on pâte sucrée, which is a sweet pastry dough frequently used for fruit tarts. Compared to pâte à foncer that we made last week, pâte sucrée is significantly more fragile and breaks easily during the rolling and molding process. The key? Refrigerate the dough, and work very quickly. We first used pâte sucrée to make two types of tarts: tarte aux poires (pear tart) and tarte aux figues (figs tart). As usual, the chef started with a demo:

Fill pastry crust with crème d’amande, or almond cream.

Top with sliced poached pears.

After baking, the almond cream will puff up a little and fill the pie crust, enveloping the poached pear slices.

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[Ferrandi] Week 1: Apple Tart & Flan

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[Ferrandi] Week 1: Apple Tart & Flan

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After two days of orientation, we finally got our hands on some flour and butter. Our first lesson was on pâte à foncer, which literally translates to “lining dough”. The making of this shortcrust pastry involves flour, butter, sugar, salt, and egg, and the finished product can be used for sweet or savory tarts. Mise en place, ready to go!

Here’s our chef Didier Averty, doing a demo on how to form pâte à foncer. Funny man, and a very good teacher (no, he doesn’t know about my blog and this sentence is not for show, so yes, you can trust it).

Using pâte à foncer, we were to make two types of tarts, starting with tarte aux pommes, a classic apple tart. Making the tart shell requires several steps, including mixing the ingredients into a dough, rolling the dough into a thin sheet, poking little holes on the bottom so the tart shell does not puff up during baking, lining the dough onto the tart mold, ending with making patterns using a pincer.

After the tart shell is done, layer on some apple puree.

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