@Shelovescake

Some high highs this week: making croissants (successfully) for the first time and a shift at The River Cafe which threatens to break my resolve of not working in restaurants.

The croissants were a 3 day labour of love. Day 1: make the detrempe and the butter block; day 2: laminate with four rolls and folds; day 3: shape, prove and bake (and, of course, eat, with lashings of Bonne Maman apricot jam). The final bake was part of an all day sweet cook which also involved Kouign Amann (made from the croissant scraps), passion fruit pate de fruit, dark chocolate florentines, and sable biscuits with caramelised white chocolate ganache. Quite the bounty to take home for the weekend. This was undoubtedly our most enjoyable all day cook. Paddling melting white chocolate as it increasingly became caramelised; baking delicate sable dough into thin, crisp biscuits for sandwiching, meditatively brushing melted chocolate on to the baked florentines. And such a pretty plate to present at the end of the day.

Another highlight of the week was an early morning trip to Billingsgate fish market. Our guide was an incredibly knowledgable lady called CJ, who set up the seafood school at the market twenty years ago. What she doesn’t know about fish isn’t worth knowing. She also has excellent relationship with all the sellers so we got lots of insider info on prices and promises of deals should we wish to purchase for our businesses in the future. Many rounded off the trip with a Billingsgate cafe classic: the scallop and bacon bap. All I could face at that early hour was a hot chocolate.

Our sleepiness was given a further sugar injection with a petit four class later that morning covering everything for the all day cook plus a delightful little lemon meringue financier with a roasted lemon jam and Italian meringue. We had to dig deep to stay awake for the afternoon cooking session. The making of consommé (as described last week) could be considered as something of a faff. But when you see the results of your crystal clear yet deeply flavoured liquid adorned with delicate mushroom dumplings and Thai basil it almost seems worth it. Sadly, no takers for my efforts in my house as the mushroom is vegetable non grata. In a throwback to foundation term, we also jointed a chicken, slathering the components in a buttermilk dressing to marinate ahead of deep fat frying later in the week.

Our guests this week were Ollie Dabbous of Hide fame and Ruby Bell, founder of By Ruby frozen meals. Ollie was a chef to behold. Each element of his dish prepared with such precision and consideration; the resulting plate an absolutely joy to behold and taste, including the steamed tulip filled with crab and scallop mousse. Ruby was an inspiration for any of us considering setting up our own business – she shared her learnings generously and challenged us to pitch a food business idea for her to critique.

Another throughly enjoyable week with new and old muscles flexed and honed, and ever more delicious food devoured.