Thanks to a sharp-eyed student, we were all saved from eating maggot-infested buckwheat flour.
We were supposed to make two versions of this French pancake–a Brittany-style crepe (or galette) made from buckwheat and a regular crepe. But pests got to this flour before we did. So we made a double batch of regular crepes (made with all-purpose flour) and filled half with an addictive mushroom and gruyere filling. We soaked the other half of our crepes with a butter-orange sauce.
Part of pastry week is learning about chocolate, and it’s not simple. Have you ever tried melting chocolate in the microwave and it comes out a crusty, burnt mess? After listening to a pastry chef talk about tempering chocolate, or melting it to a workable state, you realize that you have to have patience to be a chocolatier. This pastry chef demonstrated the “seeding” method of tempering chocolate. Basically, melt chocolate over a double-boiler, and then add chocolate chips that have already been tempered. As far as I understand, tempered chocolate introduces beta crystals, which are the most stable crystal in chocolate and makes it easy to mold the chocolate into something or use as a frosting.
TIP OF THE DAY: To make smooth crepes, form a well in your flour mixture and slowly whip in the eggs and milk rather than adding everything all at once.