An Unforgettable Day in Culinary School: Mastering French Pastry & Classic Techniques

Welcome back to the culinary adventure! Today marked arguably the most intense and labor-intensive day yet in my culinary school journey. From mastering delicate pastry doughs to precise vegetable preparation and the finesse of French plating, this post covers a whirlwind of essential techniques. So grab a cup of coffee, because you won’t want to miss a single detail of how we tackled homemade mayonnaise, classic macedoine, vibrant citrus salads, and stunning strawberry tarts, culminating in a lesson on the airy Genoise cake.

Pate Sucree: The Sweet Foundation of French Tarts

Our morning lecture kicked off with an introduction to Pate Sucree, or “sweet dough,” a fundamental pastry dough for a variety of tarts. Unlike the savory Pate Brisee we learned last week, Pate Sucree boasts a texture akin to a delicate shortbread or cookie. Its rich composition includes flour, butter, fragrant lemon zest, sugar, vanilla, and a whole egg, giving it a distinctive sweet and crumbly quality.

Following the traditional approach, we began by mixing this dough by hand. This hands-on method is crucial for understanding the dough’s proper texture and developing the foundational skills necessary to work without relying solely on mixers, especially in the initial stages of training. Pate Sucree is notably more buttery than other doughs and thus more susceptible to cracking. To counteract this, we learned the importance of working quickly and ensuring the dough was sufficiently chilled in the refrigerator before rolling it out and carefully forming it into small 3-inch tart molds. Once molded, the shells were ‘docked’—gently pricked with forks—and then blind-baked using dried beans as weights at 350 degrees Fahrenheit. While its delicate nature means it’s prone to cracks, a significant advantage of Pate Sucree is its malleability, allowing for easy patching and molding if needed.

The Savory Symphony: Macedoine, Mayonnaise, and Citrus Elegance

With our tart shells prepped, we returned to lecture where Chef Brian and his assistant, Ashley, demonstrated the remainder of the morning’s ambitious menu. This session highlighted precision, technique, and the art of balancing flavors:

LA SALADE DE CITRUS (Citrus Salad)

LA VINAIGRETTE A L’ORANGE (Orange Vinaigrette)

LA MACEDOINE DE LEGUMES (Vegetable Salad with Mayonnaise)

LA TARTELETTE AUX FRAISES (Strawberry Tart)

Mastering the Macedoine: Precision and Perfection

The Macedoine de Legumes, a seemingly simple vegetable salad, proved to be incredibly time-consuming due to its strict requirements for precision. Our version featured carrots, turnips, potatoes, peas, and French green beans, all meticulously cut into perfect ¼-inch cubes, then lightly tossed with fresh parsley and our homemade mayonnaise. This exquisite medley was destined to be served dramatically within a hollowed-out tomato, garnished with perfectly sliced hard-boiled eggs.

A core lesson revolved around cooking each vegetable separately and in advance. This ensures every component maintains its ideal texture within the finished salad, a crucial detail in professional French cooking. We even had an intense five-minute debate about the ‘properly cooked’ Haricot Vert (green bean). Our chef presented three batches—under-cooked, perfectly cooked to his standard, and cooked to the school director’s preference. The revelation? Any hint of crunch, even slight, is considered improperly cooked for certain applications! Who knew green beans could be such a point of contention?

We further refined our vegetable cooking skills by learning that specific vegetables demand different starting temperatures. Green vegetables like asparagus, peas, and green beans should always be plunged into vigorously boiling water. In contrast, root vegetables such as turnips, potatoes, and carrots should be added to cold water and then brought to a boil. This method prevents the exterior from overcooking and disintegrating while the interior remains raw or undercooked. Crucially, the cooking water for all vegetables must be seasoned like “ocean water” to preserve their vibrant color and crispness.

After cooking, each batch of vegetables was immediately transferred to an ice bath to halt the cooking process, then meticulously dried on a towel-lined baking sheet before being incorporated into the salad. Adding to the rigor, we were instructed to change the cooking water and restart the boiling process for each different vegetable. Yes, it was as time-consuming as it sounds, but the results were undeniably superior in texture and appearance.

The Perfect Hard-Boiled Egg: A Culinary School Secret

We also uncovered our school’s definitive method for cooking the perfect hard-boiled egg. While many advocate starting eggs in cold water, our technique involves carefully adding room-temperature eggs (to minimize cracking) to vigorously boiling water for precisely 12 minutes. Immediately after, they are plunged into an ice bath before peeling. Our assistant confidently shared that this method yields consistently perfect results, whether you’re cooking one egg or sixty. I’ve tried it, and it truly works flawlessly!

Homemade Mayonnaise: The Magic of Emulsification

Another transformative technique learned today was crafting homemade mayonnaise. It’s truly astonishing to witness how a simple combination of egg yolk, Dijon mustard, canola oil, and lemon juice can transform into a rich, creamy condiment purely through the power of emulsification. As someone who wasn’t traditionally a fan of mayonnaise, I was particularly surprised. The taste difference between this fresh, homemade version and its store-bought counterparts is immense. Believe it or not, I actually savored every bit of it!

I’m contemplating making a video of this fascinating process to share on the blog. Would anyone be interested in seeing that?

La Salade de Citrus: Mastering Peler a Vif

Our final savory preparation was a refreshing citrus salad elegantly dressed with an orange vinaigrette. The primary objective here was to practice Peler a Vif—a French term literally meaning “to cut to the life.” This intricate technique involves meticulously trimming the ends of an orange and carefully removing the peel and all white pith using a boning knife. The goal is to expose the vibrant, juicy flesh.

Once the orange was peeled, we used the knife to precisely cut between the membranes, liberating the individual supremes—perfect, skinless orange segments. From the remaining orange structure, we squeezed out the last drops of juice, which formed the base for a quick vinaigrette, enhanced with a hint of Dijon mustard, finely minced garlic, and Sherry vinegar. This bright vinaigrette was then tossed with tender spinach leaves (which we painstakingly de-leafed and washed by hand), the segmented oranges, very thinly sliced red onion, and toasted almonds. The resulting salad was an absolute delight!

Decadent Desserts: Strawberry Tarts with Crème Patisserie

To further challenge our skills and sweeten our plates, we transitioned to completing our Pate Sucree molds for the highly anticipated strawberry tarts. This was a menu item I had been particularly excited about since the morning. The star filling for these tarts was a homemade Crème Patisserie (Pastry Cream), a classic French custard made from a harmonious blend of:

• Egg yolks
• Whole milk
• Sugar
• Cornstarch
• Vanilla

Having never made pastry cream before, this entire process was new and fascinating. It involves whisking together egg yolks, sugar, and cornstarch until pale, then slowly tempering this mixture with warm whole milk. The combined mixture is then gently cooked over medium-low heat on the stovetop until it thickens considerably and begins to bubble, signaling that the cornstarch is thoroughly cooked out. The final consistency should be remarkably thick and possess a beautiful, glossy sheen.

After cooking, we were instructed to pass the cream through a fine-mesh sieve. This crucial step removes any potential lumps, ensuring a perfectly smooth texture, and also catches any bits of egg that might have cooked if the tempering or heating process wasn’t exact. Vanilla was only added once the pastry cream had cooled, as adding it to hot cream can surprisingly lead to bitterness. Once cooled and smooth, the luscious cream was carefully piped into our pre-baked tart shells.

While I’ve certainly enjoyed many pastry cream tarts in the past that were generously filled, we learned a valuable lesson today: the tart shell should only be filled less than halfway with pastry cream. The philosophy is to let the fruit be the star of the show, not just the shell or the cream. I wholeheartedly agree! To emphasize this, our fresh strawberries were artfully arranged standing point-up, creating a visually appealing “basket of fruit” effect that truly allowed them to steal the spotlight. A final touch of warm apricot glaze was brushed over the fruit, adding a beautiful shine and enhancing the overall presentation.

The Culinary Gauntlet: Time Management and Plating Under Pressure

All these intricate dishes had to be plated and presented for lunch, which was set for 11 AM. Unfortunately, time seemed to evaporate for everyone today. We were granted a brief extension to 11:10 AM, which then stretched to 11:30 AM, by which point I was still scrambling to add the last strawberries to our tarts. The biggest challenges of the day included simultaneously managing multiple cooking tasks, coordinating with a randomly assigned partner, continuously clearing our workspace, and ultimately making enough room to beautifully present six plates of each elaborate dish.

Each of us had a new work table partner today, but our shared responsibilities were minimal, primarily combining and cooking our diced vegetables together. Beyond that, each student was individually responsible for dedicating time to every menu item, ensuring we practiced each new technique firsthand. By the time lunch was served, I admit I felt quite frazzled!

I also wished for more time to focus on the aesthetics of plating and presentation, as my tarts, in particular, felt hastily assembled. However, an unexpected boost of confidence came from my instructor. He spontaneously grabbed one of my tarts, whisked it away without a word, and later returned to inform me that he had shown it to Francois, the school director, who was apparently very impressed! It was a small but significant moment of affirmation.

Thankfully, our chef later clarified that this particular day is widely considered one of the most challenging in Phase I of the program, especially given that we were only four days into culinary school. Hallelujah! It’s a comforting thought, though I try not to dwell on the fact that the intensity is only set to increase as the program progresses.

Afternoon Demo: The Lightness of Genoise

After a quick 15-minute lunch break, it was back to work. We immediately plunged into trimming chicken bones for more stock, this time with the added pressure of completing the same amount in just 30 minutes, down from the usual hour. If that wasn’t enough for one day, the afternoon was dedicated to another demonstration! This time, we delved into the world of baking, learning to make Genoise—a remarkably light, airy, and spongy cake made with flour, sugar, eggs, butter, and vanilla.

The key to Genoise lies in its unique preparation: the mixture is vigorously whipped over a double boiler until it achieves the “ribbon stage,” a point where the batter, when lifted, falls back into ribbons that hold their shape briefly. This whipping process is so intense, your arm will feel like it’s about to fall off! While various methods exist for making Genoise, such as the creamed or sponge method, today we focused on the whole egg sponge method. I anticipate learning the nuances and differences between these methods soon enough.

Genoise is characterized by its very light, somewhat bland, and distinctly eggy flavor. It’s most commonly used as a base for elegant layer cakes, often paired with buttercream, and is also an excellent candidate for freezing, adding to its versatility in a professional kitchen.

The Day Concludes: A Surprise Ending

By this point, it was already 2:30 PM, the official end of our Phase I day. However, the culinary world demands a spotless kitchen, so we still had ample cleaning ahead of us. We finally wrapped up around 3:30 PM. Stepping outside, I was greeted by an unexpected sight: snow! Having no window access throughout the day, it was quite the delightful surprise after such an intense session.

If you’ve managed to stay with me through this extensive recap, you truly deserve your own perfectly baked Genoise! I thought my previous posts were long, but this day pushed the boundaries in every sense.

This coming weekend, I plan to type up some actual recipes from these lessons, including precise procedures and ingredient amounts, for those curious to recreate these French classics at home. Stay tuned for those!

Thank you once again to each and every one of you for all your incredibly positive comments on my culinary school posts. I’ve genuinely enjoyed sharing this challenging yet rewarding journey with you all thus far, and your encouragement makes all the difference!