One criteria for being a good manager/supervisor is his/her proficiency in the field.
A good supervisor should be able to give technical guidance, as well as train employees in new skills and expand their knowledge. Having a supervisor/boss who has several decades of training and experience in the field makes the job exponentially more enjoyable and worthwhile. I definitely learn something new everyday (pretty much).
One of the pastries that my boss showed me how to make is Royaltine. Simply put, it's a pastry that has crispy feuilletine in some form or another as one of its components.
Dark Royaltine: crispy praline feuilletine bottom with chocolate cremeux top layer. Finished with mascarpone cream. There's also the White Royaltine, where white chocolate mousse is used instead of the cremeux. It's a very decadent dessert.
La Bonne Vie pastry lineup (from the back): Brest, Dark Royaltine, Caramel Mousse Bars, and Flourless Chocolate Pave.
The Chocolate Pave is also one of the pastries my boss introduced to the menu as a gluten-free option. Flourless chocolate cake is layered with chocolate mousse for a not-too-sweet but decadent dessert.
Ispahan Macaron: Lychee ganache, raspberry confit, and fresh raspberries in macaron shells. I refer to these types of pastries as "Big Macs" because...well, the main component is a pair of large (about 3" in diameter) macaron shells. My boss tends to do "copycat" items from various pastry chefs in France. This particular one is by Chef Pierre Herme.
Spring-Fling Macs: My own creation. Lemon curd, blueberry confit, fresh blackberries. The shells were leftovers from a banquet tasting. We like to use random extra pastry components, which cuts down waste and allows us to experiment.
No comments:
Post a Comment