Upon my return to Louisiana I had a few interviews lined up ...
The first was at L'auberge du lac, a casino in Lake Charles, La, for the position of Lead Baker. I was offered the job. The rest as they say is history. I moved to Lake Charles in early May and started work shortly after.
The casino recently hired a new Executive Pastry Chef, Bill Foltz. His resume is long and impressive. He is about to compete is the Pastry Olympics in Phoenix in early July. The staff has been told that upon his return to the bake shop following the competition we will roll out a new menu ... I am very excited to see the changes he makes.
Until then, I currently decorate lots of cakes.
On Sunday, I did a VIP plate-up of: milk chocolate cheesecake glazed with ganache and a white chocolate pitachio angalise, a triple chocolate torte with raspberry sauce and a white chocolate mousse filled tuxedo strawberry.
I've been busy in my home kitchen playing with new ideas, recipes and flavor pairings because The Bakery, My Bakery will be a reality before we know it. (Mom and dad enjoyed the lemon poppy seed muffins with meyer lemon glaze this morning!) Feel free to weigh in with your favorite bake shop goodies and the name is still in the works too ...
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2 comments:
I'm so glad you're blogging again! I love looking at your creations, and hearing about your work.
If you're looking for some fav suggestions, perhaps you should also come to France for a week or so, you know, for inspiration :)
Might I suggest... this amazing concoction I found at our local bakery this week... it was a tart of chocolate, pear, carmelized. That's how I translated it, anyhow. It was some tarty-cake base, with some chocolate cream in the middle, then topped with cooked pear bits, then topped with something that (I know, I Know) might have had gelatin in it... but maybe not, it was like a mousse, but thicker and creamier? You probably would know what that was. Then it was carmelized on the top. Yum.
I also like this cake here that, to me, seems to be the same sort of stuff that they make cream puffs out of (the shells, that is). It's put into a large circle, filled with fluffy whipped cream, rasperries and strawberries. Yum.... those are my favs :)
Frenchie! Hehe!
Funny, I LOVE your blog! I get so excited when you have new posts of your France and beyond adventures!
I think what you had was a twist on a Pear Charlotte, everything but the chocolate matches. So maybe it was something the Pastry Chef thought would make it even better. The top was likely a Bavarian (gelatin, yes :) ...
Cream Puffs are made from a bread dough called pate a choux. We make a really large cream puff at work and fill it with diplomat cream (pastry cream mixed with whipped cream) and sliced strawberries. Does that sound like what you are having?
I do need to come visit you for inspiration and well, does anyone really need a reason to visit France? Paris?
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