今日の午後は Encole Chez Haru のフランス菓子教室をズームで受けました。教えていただいたのは、

＊　Cake Aux Courgettes (ズッキーニのケーキ）
＊　Choux Praline（プラリネのシュークリーム）

I took a Zoom French Baking Class of Ecole Chez Haru this afternoon.  I made:

• Cake Au Courgette (Courgatte Cake – savory)
• Choux Praline (Profiterole Filled With Praline Cream)

 

途中で大失敗が２つあり、大パニック。１つはシュー生地を焼こうとしたら、オンしたはずのオーブンが冷たかった（号泣）。我が家のオーブンはつまみを引っ張り出してファン、グリル、などに設定し、別のつまみをまた引っ張り出して温度の設定をするのですが、温度設定はされていましたが機能設定のつまみを引っ張り出しただけで設定していませんでした。ええ〜〜〜！うっそ〜！なので、それからオンにして結構な時間シュー生地は置きっぱなしでした。でも、幸いちゃんと焼けました！そして、これまで何度も Croustillant を載せたシュー生地を焼いて来ましたが、初めて綺麗に焼けました、これまでいつも上手く全体的に割れてくれなかったのです。もう１つは、プラリネがどこの国のものか見ようと思って容器を傾けたら、蓋をちゃんと閉めていなくて中身が流れまでてしまいました。そして、気づくのが遅かったので気づいた時にはかなりの量が出てました。とほほ〜。焼けたシュー生地を並べていたベーキングシートにも流れたのですが、幸い、シュー生地にはつかなかったので助かりました。そして、もう１つ大変だったのが、両手の親指が攣って戻らなくなったこと。反対の手で動かさないと戻らないほど攣って、痛いし、作業が進まないし。やれ、やれ。

I made 2 huge mistakes during the class.  The first one was, after preparing the choux dough on a baking sheet, I was going to put it in the oven but the oven was still cold!  To put the oven on, I need to pull out one of the buttons and turn it to the setting (fan, grill etc) you want, then pull out the other button and set the temperature.  The temperature was set at the right point but the other button was pulled out but not set to actually start the heating.  Oh no!!!  I  really don’t know how that happened, I’ve never done that before.  There was nothing I could do but just leave the baking tray of dough aside and wait until the oven got to temperature, which took a while.  Thank Goodness, they still worked!  Actually, I’ve baked these choux with croustillant (a disk of something like biscuit dough) on top many times before but they never looked very good, I think they looked the best ever today.  Another thing was when I tried to find out which country the tub of almond praline came from I tilted the tub without noticing the lid wasn’t properly closed and the contents came spilling out.  It took me a few seconds to realise what was happening because I was concentrating on trying to read the label and by the time I realised it there was quite a large pool of it on the island top and also inside the baking tray I had choux on, lined up ready for cutting the bottom off!  I was so lucky that the praline didn’t reach the choux, it could have ruined them completely.   One more thing happened during the lesson, the thumbs of both of my hands had cramp and seized, they were painful and also very inconvenient as they kept cramping and I wasn’t able to do whatever I was doing for some seconds each time.  It wasn’t my day!

 

底を少し切り取るので、手前の１列以外は逆さまにしています。Croustillant がちゃんと綺麗に割れてくれて、嬉しかったです。先生のよりかなり色黒な気はしますが。

The choux on 2nd and the 3rd rows are upside down as I was going to slice of the bottom part, but I was happy that croustillant looked right.  They do look much darker than the teacher’s, though.

 

クリームは、アーモンドのプラリネ入り。今日、たまたま親しいお友達ご夫婦が御用があってお茶に寄られたので、お出しして、喜んでいただきました。わたしは夕食後にいただくので、まだ食べていませんが、夫がとても美味しいと言っていました。

The cream has almond praline and it’s hard to see but there are some sliced almonds put on top.  A couple friends came over for tea because they needed something from my husband, so I served these with tea, which they were very happy with.  I’m going to have mine after dinner so I haven’t had any yet, but my husband loved it, too.

 

 

 

 

ズッキーニケーキは、甘くないケーキです。今日の夕食に、サラダと一緒にいただきます。

The courgette cake I made as the other item is a savoury one, not sweet.  We’ll be having this for a supper with a salad.