Lesson 21 - Pot-Au-Feu & Bande De Tarte

In this lesson, we made pot au feu (simmered beef with horseradish sauce) and bande de tarte (puff pastry fruit strip).

We had some extra puff pastry, so Chef Bruno and Sheryl made some apple turnovers:

Is that a giant tub of horseradish?:

The completed apple turnovers (OMG, these were so good!):

The pastry class came by and gave us some treats:

Chef Bruno's pot au feu:

My pot au feu (of which I ate only the vegetables because the meat was so UNBELIEVABLY fatty):

For the puff pastry fruit strip, we cooked the puff pastry, filled with pastry cream and arranged the fruit on top. Then, we brushed it with apricot glaze. This is Chef Bruno's puff pastry fruit strip:

Another class brought us sandwiches on homemade bread with chips (which I was pretty happy about since I didn't eat much of my pot au feu!):

This is my puff pastry fruit strip (YUMMY) - definitely the most impressive thing we made (it was huge) but I probably won't be making it again because it was so time intensive to roll and fold and rest the dough:

It is with sadness that I say there is only 1 lesson remaining... But I have an announcement in the next post - stay tuned!
:)