No Spoonfeeding!


‘How long does this go in the oven for?’ I politely asked Maitre Confiseur-Patisserier-Glacier on our second day of Patisserie School.  We were blind baking sweet pastry in order to make Fruit Tartlets.

‘Ah, it will take as long as it takes!’ was the answer.

Not much help, but then that is the beauty of learning at this school.  We’re taught in the French Tradition – its not about being spoon fed, it’s about developing your own unique feel.


2 thoughts on “No Spoonfeeding!

  1. More on recipes and ‘no spoonfeeding’ – we are given the recipes without methodology. Our teacher, who has 45 years of experience, reckons the best way to remember and ‘internalise’a method is to write it oneself (while being shown the techniques in class).

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