Tonight's the night.... maybe.

Well, tonight i  may get the guts to go salsa dancing. I want to so BAD! But then i think about all the little details such as, aw man i have go around 1030-11pm ( because that's when all the good dancers show up) and its somewhere in Seattle, and i need to find the place and i need to find my dance shoes, ugh! But i know in the end it will be all worth it! 

Tomorrow im going to go visit my favorite coffee shop, and hopefully it will be my working place very soon. Its rreeeeally nice out, and it was reeeeeally nice out last Saturday, and last Saturday we went for a walk and i took some nice family photos.

School has been awesome, like always.

 The past few days we have been working with tarts and creme patisserie (aka pastry cream:))

WHICH IS SOOOO DELICIOUS!! I HAVE to share.

Pastry Cream.

16 oz  Milk (2 cups)

2 oz Sugar ( 1/4 cup)

1.5 oz Egg Yolks( about 2 yolks)

2 oz whole Eggs ( about 2 whole eggs)

1.25 oz Cornstarch (2.5 TBS)

2 oz Sugar (1/4 cup)

1 oz Butter, unsalted ( 2 TBS)

.25 oz Vanilla extract (1/2 tsp)

Bring MILK, SUGAR(first 2 oz sugar) AND VANILLA to a boil.

While that's ABOUT to boil you want to take ALL the eggs and put them into a mixing bowl, then take the cornstarch and pour 1/2 the sugar (second 2 oz sugar)  in the cornstarch and the other half into the ALMOST boiling milk. Mix the cornstarch w/the sugar well. Then whisk the eggs and gradually pour the strach/sugar mixture into the eggs, whisk until creamy.( you don't want to do this to early because the sugar will dehydrate the eggs) Then AS soon the the milk boils, pour about 1/3 of  hot milk into the eggs mixture while whisking quickly ( you don't want to cook the eggs) whisk it a bit, then pour the egg mixture back into the milk (whisking the milk while pouring in the egg mixture, again you don't want to cook the eggs) Then put it on med/low heat and don't stop whisking! Or you will burn the cream. Keep whisking the cream will start to clump but keep whisking then it will smooth en out again and become a nice cream. when it becomes a nice cream, take it off the heat and add the butter, take a spatula and mix it in nicely. Put the cream into a container and chill it, before use. Yey. Now you made REALLY delicious cream:) Enjoy!

A couple days ago we made a lemon custard tart with Swiss meringue on top! Super good, but also really sweet.  Chef Kim said mine was perfect, loved my design. Loved the whole thing:)

We made some fresh fruit tarts also, VERY good.

We made apple turn overs.

 AND we made cheese cake and flan. 

I love school, i love every minuet of it.

Ok, im going to go get ready to dance the night away. AND im going to leave you with this.

PS. I guess i should tell you what you can do with the pastry cream. You can put the pastry cream into a fruit tart!

Here is a good recipe for a the tart shell. (A mixer works best for this dough.)

Pate Sucree (tart shell)

7.5 oz  Unsalted Butter

3 oz Powdered Sugar

1/3 tsp Salt

4 drops of Vanilla Extract

3 oz Egg (beaten)

12oz Pastry Flour

Shift all the drys and put them into a bowl and add butter. Mix until the mixture looks and feels "sandy"

(Cold butter is better, it will break up better) Add egg+ vanilla, let is come together, and form a ball....kinda.

Chill the dough before use.

There you go!

ok. Bye.