Few weeks ago, I started this new course, full of energy and curiosity. After a short presentation of the 12 course members and our instructor: Marc Balaguer, awarded as best young Spanish pastry chef, we started the course in four small groups, with three members each.
I am lucky to share experience with two other young group members: a pleasant Columbian entrepreneur, who started her own business of customised pastry and candy bars, with vast experience in advertising business, on the one hand, and a nice Galician young pre-mama, pastry chef herself, on the other.
These first three classes, we prepared different kinds of pastries and sponge cakes, short- and shortcrust pastries, sablé and other nice bakings. Some of the preparations will form the base of our mousses that we create next weeks. During the course, we will prepare several kinds of fillings creams together with some classics, we´ll be introduced to fermented doughs and puff pastry, we´ll prepare meringue, some delicious French macarons and we will also learn more about the preparation and crafting of caramel and chocolate. A lots of sweet stuff, I am curious about! As a nice closing and to put everything we´ve learned into practice, we´ll prepare a design cake by Escribá, realised by each group.
Would you like to join me on this adventure? Here you can, with this nice and tasty shortbread recipe.
94 g of butter
25 g of powder sugar
125 g of wheat flour
a pinch of cinnamon
300 g of walnuts
10 g of pasteurised eggs to paint the cookies
For the icing:
125 g of powder sugar
19 g of water
2-3 g of grated lemon rind
- Preheat the oven to 180 ºC.
- Mix the flour and the butter. Add the powdered sugar and mix well. Roll out the short pastry on a sil-pad or baking paper and let it cool down in the fridge about 30 min.
- Cut round discs with a circle cookie cutter of 4 cm diameter and set them on a baking tray. Paint all pieces with pasteurised eggs. Place a half walnut on each cookie and bake them on 180 ºC for about 14-15 min.
- Meanwhile, prepare the sugar icing, mixing well the powder sugar with water and the grated lemon rind.
- As soon as the cookies are baked, let them cool down 3 min. and set them on a grid for icing. Pure over the icing and let them dry.
- You can eat and conserve this nice and tasty walnut sablés for about 2 weeks.
Enjoy baking and eating ;-)