Angela | Patisserie Makes Perfect

Hi, I’m Angela and in 2013, I enrolled on a Patisserie and Confectionery evening course at my local College. I paid the course fees up front and eagerly awaited the beginning of term. I’m ashamed to say I even used it as an excuse to purchase some new stationery.

Sadly, the course didn’t go ahead due to a lack of applicants. So, I returned my new stationery for a full refund and went back to my normal life as a software tester.

Knowing that I enjoy baking, my family and friends brought me a selection of cookery books for Christmas in 2013 to make up for the cancelled cookery course. One book was Short and Sweet by Dan Lepard, a great book for the home baker, the other was Patisserie: Mastering the Fundamentals of French Pastry by Christophe Felder, a hefty tome with a shocking pink cover.

I actually received two copies of Patisserie and it was explained to me that, although my course had been cancelled, perhaps I could teach myself ‘The Fundamentals of French Pastry’ at home. It seemed like fate, a higher power was telling me I needed to bake!

I decided that it if I was going to stand a chance of teaching myself patisserie or even attempting to recreate the structure of an evening course, I needed to come up with some way of logging the recipes I’d attempted, and the progress I’d made. So ‘Patisserie Makes Perfect’ was born, a weekly blog showcasing the things I’ve learnt in the kitchen.

I’ve not had any professional training, I’ve attended a couple of truffle making workshops and a Miele Patisserie Course, but I am a self taught cook, without any culinary qualifications or experience of working in professional kitchens (apart from a job as a pot washer when I was 15). So this is an opportunity for you to learn from my mistakes – there’s been a few, the week the choux was too runny, the week the mousse didn’t set and the week I didn’t read the recipe properly!

Every week I will attempt a recipe from the world of patisserie and viennoiserie. Recipes will come from a number of patisserie books, the internet, people I have pestered for recipes and my own creations!

Please get in touch and contact me if you have any comments, I’d love to hear from you all!

Thanks

Angela