In the past fortnight, we tackled 2 big rocks – choux and puff pastry. To me, choux is much easier than puff pastry (Puff pastry is so time consuming considering the >700 layers of lamination we need to create!). However, chef mentioned that choux pastry is almost impossible to produce with our normal home ovens as it requires rapid heat at the beginning and the release of steam that has built up mid-way through baking
On another note, I am finding the pace of pastry demonstrations a.little.too.slow such that I have resorted to bringing books to read during the lessons. 4 weeks into pastry class and I already see the stark differences – shall dedicate a blog post on this topic some time soon!