Why we're here: Pastry class, Black Star style
#nofilter
Why we're really here: we want to eat make this
How we do it: Chris demonstrates
(step 1: make the pastry)
This is how we do it: chaos ensues
(step 1: make a mess)
How we do it: Chris demonstrates
(step 2: roll pastry, construct galette)
This is how we do it: game face
(step 2: I think we're getting it)
Check out more awesome workshops and events at Real Food.
(In case you overdosed on brown and white)
Just as an aside, Molly:
My (real-life) partner and I have started selling our chocolates at Real Food. The salted caramels are going down a treat, and we're developing a couple of new ones for the coming weeks. But check out our Inkcap Chocolate chocolate orange peel, giant freckles, hot chocolate dipping spoons, organic nut bark and salted caramels (if there are any left) at Real Food.
The galette didn't turn out as smooth as Chris' but close enough. I hope the result was delicious. Good luck with the chocolate sales!
ReplyDeleteThanks Gaby. Haven't baked it yet -- still sitting in the freezer.
DeleteFor the record: that's not MY galette in the photo. I had my hands full of cameras, not flour.
Wait. What? You make chocolates and sell them? How did I miss this?
ReplyDeleteToo busy fighting off balcony slugs, I guess? ;)
DeleteWe've been making chocolates for a few years, but now selling them for the first time through Real Food.
Wow. Pastry is something I have never mastered (not to infer I have mastered anything else in the kitchen!) - do you need anyone to practice on???
ReplyDeleteDefinitely. :)
DeleteYou'll have to get L to show you at Easter. There's a good write-up of the class here, too: http://www.thegook.com/the-real-food-pop-up-pastry-part-one/
Oooh, didn't know they were doing classes - thanks for the heads-up. And will definitely have to grab some caramels when I visit :)
ReplyDelete