今日は、今月のズームによる「Ecole Chez Haru」のフランス菓子教室がありました。今回教えていただいたのは、
＊いちごのタルトレット
＊いちごのスコーン
I had my French Patisserie lesson (Ecole Chez Haru) on Zoom this afternoon and learned how to bake:
- Tartelettes Aux Fraises (Strawberry Tartlettes)
- Scones Aux Fraise (Strawberry Scones)
事前準備は少なめでしたし今日のレッスンは２時間半で終わったので標準的な長さでしたが、タルトレットの生地がとても扱いにくく大きなひび割れが出来てしまって上手く修復できず、パイやタルトの生地、ボロボロ系は苦手で上手く出来ません。そして、それをマフィン型に入れるのもとても難しかったです。で、４つ作ったうちの１つは出す時に半分くらい崩れてしまいました(涙）。でも、美味しかったです！いちごが日本のいちごのように甘かったらもっと美味しいのだと思います。イギリスのいちごは７月にならないと甘くない。
The preparation didn’t take too long and the lesson was 2.5 hours, so a standard time, but I found the tartlette’s dough very hard to handle, it’s a very dry and fragile type and keeps breaking when you roll it. This is something I always find hard to do. It was also difficult to put each cut piece into a muffin mould because, again, it breaks easily. So one of them had a large crack in the middle when I put it in a mould. I did try to patch it up but it’s not the type of pastry that you can stick it together well so a half of it broke when I took it out once baked. Still, it was delicious! If you use Japanese strawberries they would have been even better because they are so sweet. The strawberries in England are not sweet at all until around July.
スコーンの生地にはいちごパウダーとピューレが入っていて、焼く前は綺麗なピンクだったのですが、焼くと結構色が変わってあまり可愛い色ではなくなってしまいました。先生のは綺麗なピンクでしたが。。。パウダーにもよるとのことでしたが、我が家のオーブンは上火が強いので少し短い時間で焼きましたがやはりまだ上火が強いのかも。そして、これも難しかった！生地と生地の間にイチゴを挟んで伸ばすのですが、押すとイチゴから水分が出て来てべちゃべちゃに（涙）。今日のは、簡単だから〜と、先生はおっしゃっていたのに、なんてこと。
In the scone dough, there is strawberry powder and puree, which made it look lovely pink, but once baked the colour wasn’t as pretty. My instructor’s ones were still looking nice. She told me that some strawberry powder tends to colour faster but also our oven has stronger heat from the top. I did bake it a little shorter than the recipe but it coloured very quickly. I struggled with this, too. You put diced strawberries in between layers of the dough and then roll it out to a certain size but the moisture from the strawberries as well as some of the strawberries themselves came out between the layers and I made a bit of a mess. Before the lesson the instructor told us today’s baking was easy!!
