Thanks to a strike of the air traffic controllers in Paris (no, it is not a clichée), I stayed in Germany a bit longer than planned. I had spend the Easter holidays with my own family and the one of my godchild Amelie and her new born baby-brother. Here she is after finding the first hidden egg (traditionally brought by the "Osterhase", the easter rabbit) on Easter Sunday.
To make sure I wouldn't relax too much, I had brought my cooking tools and the pâtisserie recipes for all the possible desserts and cakes that could be part of the final exam. So they got one dessert and one cake per day. I am glad I practiced, because there were a couple of mistakes I made, that would have made me fail the final exam, that now won't happen again. For example the caramel for the most basic french dessert, Crème Caramel, failed 2 times, I almost gave up. I should blame it on my most regular blog reader's stove, and completely inadequate cooking tools, though. I think that is a good excuse.
To make things worse my friends had invited some of their friends for dinner one evening announcing, that the desserts would be made by a "great French cook". Thanks for the pressure.... But I made it, and so they got a nice selection of the big classics (tarte au citron, creme caramel, tarte aux pommes and mousse au chocolat), and it seems their guests loved it...
But now I am back in Paris with gorgeous Summer weather, temperatures around 27° C, and so as I predicted before leaving it is impossible for me to just stay inside my tiny dark appartment and accomplish my power learning plan. So I agreed with myself this morning on a compromise, and took instead of the Sunday newspaper a cuisine book to the Café de la Place, being able to combine my favorite occupation with studying for the final exams.
The plan is to use the remaining seven days of my last vacation for studying the books and practicing each day in my kitchen two to three dishes that are likely to be part of the final exam. For example yesterday the plan was Quiche Lorraine, Jambonnettes de canetons a l'orange braisées, and Bavarois rubanée. As the stuffed duck legs in orange sauce is a rather complicated dish that I had missed in class, I started that one first, when Martina, a German student from the sup class called. Martina is a career changer like me, while she has a lot more cooking experience, including professional experience at three star restaurant Lucas Carton and in the Ritz where she is working right now, and she has her own weekly cooking show on German TV.
Already before the vacation she had offered me to provide some tips for efficient C.A.P. exam preparation, and when she called yesterday she suggested to overcome my unavailability to come to her house (with all that was going on my my kitchen !) by me taking my duck legs and all the mise en place already prepared to her. Great plan ! So I hopped on the bus with all my ingredients and continued cooking my jambonnettes in her kitchen, while getting lots of advice for free from a TV cook ! I was lucky, because there were many many of things to improve, that I would not have noticed on my own. Danke Martina !
I think, below I asked her "Glaubst Du dass die garniture jetzt genug caramelisiert ist ?"
The plan for today :
- theory : One chapter done with cafe crème in the sunshine. Closed.
- practice : catch up with plan from yesterday and combine with plan from today. That would mean : starters: quiche lorraine, velouté Dubarry
main dish : truite grenobloise, truite meuniere
desserts : bavarois rubannée, oeufs à la neige
If you wonder what all those are, check out tomorrow, to see whether I completed the plan (it's a lot though).
And now .... find me in my kitchen until ???.