the french pastry school

Something Sweet {Part I}

Author: Zoe

(A/N: Haven’t given the ol’ Baking AU a shot in a good while! I’ve decided to combine it with those other foodie movies and came up with this idea! Hope you enjoy!)

Head Chef! Obi-Wan x Pastry Chef! Reader

Plot Summary: When Qui-Gon hires a new pastry chef for his dessert menu, Obi-Wan feels a slight sense of competition. Who do you think you are, just waltzing into his kitchen? He’s been running it for years, it doesn’t need to change. But, as time progresses, he realizes the sour beginning the two of you had is starting to turn into something sweet.

Originally posted by haidaspicciare

“I need the Lamb Navarin plated yesterday, hurry up! Lobster Bisque is already on the floor, I need you to move!”

“Yes chef!” The kitchen chorus rang as the chefs scrambled to get the dishes onto the waiter’s tray in time. Chef Kenobi took a split second to wipe the sweat off of his brow with his rag, before returning to the Quenelles de Brochet reserved for the food critic sat at Table 14. Every garnish needed to be set with the utmost precision. The pike was placed delicately atop the Nantua sauce before he wiped the ring of the dish and sent it off, the stress taking over his mind but not his body as he turned to continue his work.

The shaky breathing and worrisome nature continued far past closing time, the chef only managing to receive a total of three hours of sleep, complete with waking up every now and again in cold sweats and drinking half a bottle of wine at two in the morning.

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honoriaw replied to your post “re: blue apron and foodieverse, are there blogs/youtubes/podcasts you…”

waitwaitwait–Sam–I use the shells to separate eggs. Is bad?

Depends on where you live. In the US, chickens aren’t routinely vaccinated for salmonella, so it’s an issue. But what nobody tells you is that salmonella doesn’t live IN the raw egg, it lives on the shell. You can leave an egg white in a tupperware tub on the shelf for months on end without it incubating bacteria – I know because I’ve done it, it’s something I learned from a chef at the French Pastry School in Chicago. 

So if you crack an egg on a flat surface (that doesn’t push the shell shards inwards the way a rim does) and then drop it into the batter, your odds of the egg picking up salmonella are quite low. Whereas if you crack the egg on the rim of a bowl, the odds rise. (Not by much. You’re probably fine.)

And if you use the shell to separate the yolk and white, a lot of the egg comes in contact with the outside of the shell and can pick up nasty bugs, both white and yolk.

Now, here’s the thing: 99% of the time you are baking the eggs at a temperature where none of this matters. The heat will kill the salmonella, and nobody will care. Even if the egg does pick up some salmonella and you eat some raw egg dough, it’s not likely to be enough to make you sick. 

But I separated my eggs using the shells and then made candied egg yolk, which involves cooking yolks for a very long time at a very low temperature, and I gave myself EPIC food poisoning because that’s prime bacterial incubation procedure. This can also happen if you’re cooking certain dishes (like Katsudon!) where the egg only soft-cooks and at a relatively low temperature.

So after I puked for a day and a half I got into the habit of separating my eggs using my hands, even when I was going to be hard-cooking them. You break the egg with one hand into the fingers of your other hand (or into a bowl, then pour over your fingers), and the yolk stays put while the white dribbles through. It’s faster and safer as long as you’ve washed your hands before doing it, and the yolk doesn’t break as often.

But if you’re in a country where vaccinations are by law – a country where you can get your eggs on a shelf rather than in the refrigerated case – none of this matters anyway, your eggs are safe. We’re just fucked up in the US because we don’t vaccinate our fucking chickens. 

leviismybitch  asked:

Erwin (widowed) and Levi (widowed) are besties that are both looking for a school for their kids Armin and Mikasa. They go through plenty of schools just to find that perfect one that would suit the little genius 1 & 2's needs. They finally find it and they meet up with the principal. The man shows them around and introduces them to all of the teachers. They instantly take a liking to Mr. Jaeger, the PE teacher and proceed to try and woo the man.

For school bake sales Levi makes perfect french pastries and Erwin makes these …things. Eren buys one just because no one else is. The texture is strange.

Their kids are way more forthright than either Erwin or Levi are, and tell Eren flat out. Eren is flattered but a bit unnerved until they volunteer to help out at a school excursion and by the end Eren is just so glad they were there and the three have formed an unbreakable bond which they do nothing about right then because they are all exhausted and spend most of the weekend each in his own home asleep in bed.

Something Sweet {Part II}

Author: Zoe

(A/N: Been watching a lot of foodie movies lately. Also a lot of Masterchef and Kitchen Nightmares!)

Head Chef! Obi-Wan x Pastry Chef! Reader

Plot Summary: When Qui-Gon hires a new pastry chef for his dessert menu, Obi-Wan feels a slight sense of competition. Who do you think you are, just waltzing into his kitchen? He’s been running it for years, it doesn’t need to change. But, as time progresses, he realizes the sour beginning the two of you had is starting to turn into something sweet.

Originally posted by haidaspicciare

“Hello? Mr. Jinn?” You walked into the restaurant the next morning, your apron tied around your waist and pulling along your baking tools. Rolling pins, whisks, cake leveler, icing tips, icing bags, everything you ever need inside your case rolling behind you.

Qui-Gon stood up, exiting his office and shaking your hand with a warm smile. “You must be Y/N. Anakin mentioned you were interested in the job?”

You nodded, glancing to your tools. “Yes, I recently left my job working over at Supernova Sweets, do you know the place?”

“Ah, yes, I’ve tasted your pastries before. Quite extraordinary.”

“That’s high praise, thank you so much.” You smiled, as Qui-Gon gestured for you to follow him.

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Room Temperature Egg Whites

So, in early May I took my mother to see a cooking demonstration at the French Pastry School in Chicago, which is apparently a pretty big-deal cooking school. I mentioned to Tumblr later that the chef talked about the importance of using room-temperature eggs in pastry, and how he knew a fellow whose gingerbread recipe started with leaving egg whites out at room temperature to age for six weeks. I then explained to a very horrified audience that (according to Chef) aging the egg whites evaporated the water out of them, and that because the egg white’s job is to protect the yolk, it’s actually quite difficult for bacteria and other baddies to grow in the albumen. 

He says he puts them in a bowl, covers it with plastic, pokes a few holes in the plastic for water to evaporate through, and leaves them be. Apparently in pastry it’s very standard, which explains why I find meringues so easy, because I always leave the egg whites out to come to room temperature while I’m making lemon curd with the yolks. Mum reacted much as all of you did. Then she saw my CHALLENGE ACCEPTED face and sighed.

I decided to damn the torpedoes and give it a try. 

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I had SUPER WEIRD dreams last night. In one of them I’d found a Secret Condo in the building I now live in, which had not just two bedrooms and a nice big kitchen but windows that looked out on the giraffe enclosure of a zoo. (Note: there is no zoo located in the immediate vicinity of my current home.) The problem was I couldn’t figure out how to contact the person selling it to make an offer. 

This is attached to a real life problem I am having which is how do I go look at condos when my realtor is in the hospital and how do I ask my agency this without sounding like a douchebag? I’m really worried about her but I am also really worried about buying a home.

In the other, I got to watch an extended trailer for a movie I’d written about a guy who has a three-month break between jobs, so he decides to take a culinary “boot camp” (they do offer a “bread boot camp” at the Chicago French Pastry School and I’ve wanted to take it, but it costs thousands of dollars and takes eight weeks). He’s embarrassed that he’s not a professional chef, so when everyone asks him where he works he invents a restaurant, and the restaurant is so secret and develops so much buzz that he has to actually set it up and invite everyone to have a meal there. 

I think it’s a pretty good pitch, I might give a shot at writing it. Maybe he lives in a nice condo overlooking the Lincoln Park Zoo. 

Gumpaste Flowers

I had one bad experience with gumpaste long ago and avoided it like the plague. It is definitely not as hard as I remembered, although it is definitely meticulous and time consuming. This week has had its ups and downs. One second I’m thinking “this is awesome!!!”… next second I’m thinking “come on gum paste! Move like I want you to move!!!” Under time constraints, gum paste isn’t the most fun for me. I think I would LOVE this more if I could really take my time to do everything perfectly. A little music and some wine wouldn’t hurt either. =) Here are some of my flowers from beginning-middle. I have not finished everything yet so the finished product photos will come later. 

Below are the beginning buds of roses, daisies, orchids, and lilies.

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Lilly pedals.

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First layer of roses.

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Daisy

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First layer of carnation

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Second layer of roses

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Blossoms

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The throat of my orchid

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Finished colored carnations

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Finished colored roses. They look blue in photos but they are purple.

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Picture with flash.

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I can’t wait to have everything finished and put into a bouquet and on top of a 3 tiered cake! We are putting fondant on our dummy cakes tomorrow.

Next week we will make real wedding cakes! This will give me an idea if I want to stay for the cake class next year. We’ll see. =)

Tasty Tasty Pictures

Pictures are worth a thousand words. In this case, just one word. “Delicious”

Beignets covered in cinnamon sugar.

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Waffles: Best waffles ever.

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Croissants

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French bread in different shapes

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Chocolate croissant before baking.

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Chocolate croissants after baking. soooo goood.

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Kugelhopf

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Almond pear danishes

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Raisin danish

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Baguettes

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Beer Bread

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Braided brioche: I don’t have a photo of the finished product.

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Almond Croissants.

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so glad that my busy week is over. I’m excited for my somewhat chill relaxing week… besides the fact that i have exams. eeeeeek.