raspberry pâte à choux and eight days

my god, it has been a busy week! but now that i finally have a day off and some time to blog, things are starting to slow down (for now) and i have a chance to breathe (whew!). so let me just update you guys on the whole work situation: my job is awesome! i've managed from just being a regular prep cook to being a pastry prep cook, and even working the pastry line! it's great and i'm definitely learning a lot nowadays. the only thing i can't say i like TOO much is the hours. let me explain: yesterday was my eighth day straight working. yep. it was actually supposed to be my day off, but i guess they just love me so much that they want me there all the time! yayy overtime!! 8/

but no joke, i really like my job. i'm happy that i got into that restaurant instead of giving up and settling for some summer retail job because (MOST of) the people there are great and i get to make some pretty delicious desserts.

anyway, onto this week's delectable confection! Pâte à choux dough used to make mini eclairs, profiteroles, and Paris-Brests all filled with a raspberry chantilly creme and fresh raspberries :p

all three of them in their golden-brown glory...

close-up of the Paris-Brest. traditionally, the doughnut shape is meant to resemble a bicycle wheel, celebrating the bicycle race from Paris to Brest and back. because if i'm gonna bike 1200 km, the first thing i'm reaching for isn't water, it's this beauty ;)

and a close-up of the mini eclair. *drool* part of me wished i dipped the top half in some chocolate glaze, but the other part of me doesn't really care at this point cuz it tasted pretty bomb anyway haha.

the chantilly creme had just the right amount of subtle sweetness, along with the fresh raspberries' sweet and sour notes, and the crunchy but eggy flavor of the choux. all i know is, there better be at least ONE left tomorrow morning for me for breakfast. otherwise, someone in this family is losing a finger.

caprese salad canapes from ze garden :)

one problem that i seem to have with my tomato plants is that for some reason they only grow ripe tomatoes two at a time. not even enough to make a proper salsa, i say! soo, what to do with so few tomatoes? make the perfect mid morning snack, of course!

i put it in the oven for a couple of minutes just to melt the cheese. mmmmm... melty cheese :p


i didn't bake this one, but i wanted to put in the pic just because you can see the inside of the baby tomato better:) drizzled with a little balsamic vinegar after i decided it looked a little naked...

as for my life, not mucho to update on! i'm waiting on a callback after the interview today, and tomorrow is Jaegerhaus day! which is great cuz i'm totally up for some overpriced german food and a little get-together :D

whore d'oeuvres

during my lunch break today i decided to browse around the cookbook section of my schools library, which was incredibly vaast (jk, it was only 2 shelves, but that's still wayy more than the rowland heights library!). i picked out two books and finally checked something out of that library, something i have been hesitant to do in the past, mainly because there are so many front desks and i'm never sure which one i have to check out to! anywayyy, putting aside my slight embarrassment, one of the cookbooks had this awesome recipe that i knew i HAD to make once i got home, and it was a recipe for Gougéres.

Gougéres are meant to be a kind of hors d'oeuvres. it's a little savoury snack that is both crispy on the outside and soft and eggy on the inside. the dough is similar to pate a choux dough, which is used for eclairs and cream puffs :p

in the oven. grow for me, my pretties!!! TEEHHEEEHEE!!!! the recipe called for gruyere cheese and thyme, but i replaced that with mild cheddar cheese and basil, because Stater Bros. doesn't carry gruyere and swiss is wayyy to expensivo.
a couple close-ups of one. the recipe suggested to serve them with caramelized onions, and MY GOD it was delicious. it was like fireworks exploding in my mouth, tickling every one of my tastebuds. *drool* this one i stuffed with some caramelized onions and a couple mini basil leaves.

since my first try with a recipe from this book was so successful, expect to see more of these little bites to come :p

*also, to those of you who don't like onions, lemme just say I DON'T CARE. and as a future chef, i think that is my job. caramelized onions are THE BOMB.

in other news, my schedule for this semester is still not finalized! i'm waiting on a call from the OC Rescue Mission so i know what my hours are going to be, and once this week is over i'll finally know the dealio with my schedule. orientation for the place was last night, and lemme tell ya, that place was SNAZZY. they even had a giant chessboard for the kids to play with (cayyutttee!!!). they also have a set of giant gates in the front, and it kinda reminds me of the 1971 Willy Wonka and the Chocolate Factory. i'm really looking forward to working there, as this will be my first experience working in a commercial kitchen other than the one at school. even if it's unpaid, i get to help people out, which is always a plus. here's hoping it's gonna be awesome :)