There is a very good reason why we can’t be in France at the moment: Tony is doing a patisserie course here in Melbourne. A little late in life perhaps, but better late than never!
Take a look at a few of the things he has whipped up at home – even before he started the course – and you will see that he has a real flair for it:
For our wedding, he made a Croquembouche (meaning crunch in the mouth) which was truly wonderful
Later, he had a go at a Paris-Brest, also made of choux pastry, fashioned in the shape of a wheel and named after a bicycle race.
Although they are cheap and plentiful in France, Tony couldn’t resist making baguettes himself while we were there
but hasn’t yet tried to make them here in Australia – where all the basic ingredients are just that little bit different.
It is said that “tout le monde en France aime le chocolat” (everybody in France loves chocolate), and surely everybody in the world agrees that chocolate and berries are a match made in heaven
and seeing that you can never have too much chocolate, here is his very own creation: a chocolate mousse cake
A little less flamboyant, are the humble Financiers
and the ever-popular Flan (custard tart).
The traditional upside down apple tart (Tarte Tatin) with its caramelised apples is perfect in its simplicity
and this pear tart with almond “Frangipane” filling is fantastic with a drizzle of caramel sauce.
While Lemon Tart (or Tarte au Citron) might be a French classic
Lemon Meringue Pie is extremely popular in Australia (apparently originating from Switzerland),
and Tony’s version with fluffy Italian meringue is highly sort after by family and friends and would have to be his current “speciality”.
No doubt your mouth is watering by now.
I might just have to grab some freshly made chocolate mousse out of the fridge!