昨日の昼間までは数日暖かかったのですが、昨日の夕方から寒くなり今日の最低気温は０度になっています。それでも今日はお天気が良かったので１３度くらいまで気温が上がってはいましたが、この先も１３度とか寒くなると１０度で最低気温は０度から３度くらいと冬の気温に戻りました。因みに月曜日からローマなのですが時々お天気予報をチェックしていて、こちらと同じで今週は良いお天気なのに来週はずっと雨模様な感じでした、でも、昨日、今日と良い方に変わっていて、火曜日、水曜日はお天気が良さそうでほっとしています。
It was warm for this time of year for a few days until yesterday afternoon but the temperature dropped and feels cold again, the lowest temperature today is 0C. However, during the day it was sunny and went up to 13C so not too bad. It looks like the highest temperature will be only up to 13C, sometimes 10C and the lowest around 0C and 3C, so it is back to winter. Still at least it’s been sunny. Talking about the weather, we are going to Rome on Monday and I’ve been checking the weather forecast there, which has been good this week like here but there were a lot of rain marks with no sun mark until a couple of daysago but now it looks like it’s changed for the better and it’s forecasted to be sunny there on Tuesday and Wednesday, which is great.
今日の午後は、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。教えていただいたのは、
＊ Dacquoise Aux Fruits Rouges （赤いフルーツのダッコワーズ）
＊ Butterscotch Creme Brûlée （バタースコッチ・クレームブリュレ）
でした。どちらもそれほど大変ではなく、レッスンは２時間ほどで終わりました。
I took this month’s “Ecole Chez Haru” French Baking Class this afternoon. I learned how to bake
- Dacquoise Aux Fruits Rouges (Red Fruit Dacquoise)
- Butterscotch Creme Brûlée
Neither of them were very complicated and the lesson finished in a couple of hours.
ダッコワーズは、わたしが大好きなお菓子！今日教えていただいたのは、苺のダッコワーズに苺のジャムと苺のフリーズドライパウダーとホワイトチョコレートのガナッシュを絞り、苺を飾ったもの。相変わらず絞るのが下手でダメダメですが（いつも終わり頃に少しましになります）、とっても美味しかったです！お茶の時間に１つずついただきましたが、もう１つ食べたいよね、と言いながら我慢しました。割と小さめなので、するっと食べてしまいました。作るのも割と楽なお菓子なので、次回は倍量で作ってみようと思います。
I love Dacquoise! I don’t see them here in England but they’re popular in Japan. It’s originally from France as you can guess from the name but I think Japanese changed it to different style. They are typically made in sort of oblong shape and 2 pieces are stuck together with some sort of cream in between. However it was a different style today. The base was baked in a muffin tin so had a round shape, and is topped with a little strawberry jam in the middle, then some piped white chocolate & freeze dried strawberry powder ganache and chopped strawberries around the ganache as well as on top. Delicious! We had one each with tea around 4:00pm and we could have had 1 each more very easily but we held ourselves back. They are not very large so quite moorish. It wasn’t hard to make although my piping is awful as always, so I think I’ll bake a double amount next time.
バタースコッチ・クレームブリュレ。その名の通り、バタースコッチ味のクレームブリュレ。ブリュレなので上に載せたお砂糖をバーナーで焦がすのですが、なんということでしょう、いざお砂糖を焦がそうと思ったらバーナーが壊れていて使えませんでした（号泣）。仕方ないので、バーナーがない場合にと教えていただいたお砂糖をグリルで焦がして冷ましてから載せる方法で。大きさは足りませんでしたが、ちゃんとカリカリに出来ました。良かった！
Butterscotch Creme Brûlée. As the name says it was butterscotch flavoured Creme Brûlée and I was going to burn the sugar on top. Sadly and very inconveniently our blowtorch burner was broken! I suppose I hadn’t used it for about 10 years… So I had to try the method that the baking teacher came up with for the people who don’t have a burner, which is to burn sugar under the grill, let it cool and put it on top of the brulee. It worked well although I didn’t make it large enough.
