We made apple turnovers and palmiers in practical today, both were delicious! It takes a lot of butter and time to get the flaky exterior of both of these pastries. The simple dough is wrapped around a large square of butter, and then given four "turns", which means it is rolled out into a long rectangle then folded, then rolled, then folded, then rolled again( and this processes is repeated four times).The apple turnovers came out beautiful, and it would be easy to substitute any other seasonal fruit for the filling.
After class I ventured to the top of the Eiffel Tower with another girl from the US and we went to Berthillon's, a small ice shop that really serves the best ice cream I've ever eaten. I've now tried a few of their flavors, but so far my favorites are vanilla ( you can taste the crystallized sugar) and rhubarb.
Yesterday I sat in on a guest chef demonstration. The guest is the head chef in a highly successful Japanese restaurant in Paris. He couldn't speak french or english very well, but watching him work was impressive, you can see one of his final pieces, the beautiful sushi roll above. Also, I now also know how to make miso soup!